VEGETABLES.
*
* *
VEGETABLES
of all kinds should
be thoroughly picked over, throwing out all decayed or unripe parts,
then well washed in several waters. Most vegetables, when peeled, are
better when laid in cold water a short time before cooking. When
partly cooked a little salt should be thrown into the water in which
they are boiled, and they should cook steadily after they are put on,
not allowed to stop boiling or simmering until they are thoroughly
done. Every sort of culinary vegetable is much better when freshly
gathered and cooked as soon as possible, and, when done, thoroughly
drained, and served immediately while hot.
Onions,
cabbage, carrots and
turnips should be cooked in a great deal of water, boiled only long
enough' to sufficiently cook them, and immediately drained. Longer
boiling makes them insipid in taste, and with too
little water they
turn a dark color.
Potatoes
rank first in
importance in the vegetable line, and consequently should be properly
served. It requires some little intelligence to cook even so simple
and common a dish as boiled potatoes. In the first place, all
defective or green ones should be cast out; a bad one will flavor a
whole dish. If they are not uniform in size, they should be made so
by cutting after they are peeled. The best part of a potato, or the
most nutritious, is next to the skin, therefore they should be pared
very thinly, if at all; then, if old, the cores should be cut out,
thrown into cold
water salted a little, and boiled until soft enough for a fork to
pierce through easily; drain immediately, and replace the kettle on
the fire with the cover partly removed, until they are completely
dried. New potatoes should be put into boiling water, and when partly
done salted a little. They should be prepared just in time for
cooking by scraping off the thin outside skin. They require about
twenty minutes to boil.
TO
BOIL NEW POTATOES.
Do NOT have the potatoes dug
long before they are dressed, as they are never good when they have
been out of the ground for some time. Well wash them, rub off the
skins with a coarse cloth, and put them in boiling
water salted. Let them boil until tender; try them with a fork, and
when done pour the water away from them; let them stand by the side
of the fire with the lid of the saucepan partly removed, and when the
potatoes are thoroughly dry, put them in a hot vegetable dish, with a
piece of butter the size of a walnut; pile the potatoes over this and
serve. If the potatoes are too old to have the skins rubbed off; boil
them in their jackets; drain, peel and serve them as above, with a
piece of butter placed in the midst of them. They require twenty to
thirty minutes to cook. Serve them hot and plain, or with melted
butter over them.
MASHED
POTATOES.
TAKE the quantity needed, pare
off the skins and lay them in cold water half an hour; then put them
into a saucepan with a little salt; cover with water and boil them
until done. Drain off the water and mash them fine with a potato
masher. Have ready a piece of butter the size of an egg, melted in
half a cup of boiling hot milk and a good pinch of salt; mix it well
with the mashed potatoes until they are a smooth paste, taking care
that they are not too wet. Put them into a vegetable dish, heaping
them up and smooth over the top, put a small piece of butter on the
top in the centre, and have dots of pepper here and there on the
surface as large as a half dime.
Some
prefer using a heavy fork
or wire beater, instead of a potato masher, beating the potatoes
quite light and heaping them up in the dish without smoothing over
the top.
BROWNED
POTATOES.
MASH them the same as the above,
put them into a dish that they are to be served in, smooth over the
top and brush over with the yolk of an egg, or spread on a bountiful
supply of butter and dust well with flour. Set in the oven to brown;
it will brown in fifteen minutes with a quick fire.
MASHED
POTATOES. (Warmed Over.)
TO TWO cupfuls of cold mashed
potatoes add a half cupful of milk, a pinch of salt, a tablespoonful
of butter, two tablespoonfuls of flour and two eggs beaten to a
froth. Mix the whole until thoroughly light; then put into a pudding
or vegetable dish, spread a little butter over the top and bake a
golden brown. The quality depends upon very thoroughly beating the
eggs before adding them, so that the potato will remain light and
porous after baking, similar to sponge cake.
POTATO
PUFFS.
PREPARE the potatoes as directed
for mashed potato. While hot, shape in balls about the size of an
egg. Have a tin sheet well buttered, and place the balls on it. As
soon as all are done, brush over with beaten egg. Brown in the oven.
When done, slip a knife under them and slide them upon a hot platter.
Garnish with parsley and serve immediately.
POTATOES
À LA CRÈME.
HEAT a cupful of milk; stir in a
heaping tablespoonful of butter cut up in as much flour. Stir until
smooth and thick; pepper and salt, and add two cupfuls of cold boiled
potatoes, sliced, and a little very finely chopped parsley. Shake
over the fire until the potatoes are hot all through, and pour into a
deep dish.
NEW
POTATOES AND CREAM.
WASH and rub new potatoes with a
coarse cloth or scrubbing-brush; drop into boiling water and boil
briskly until done, and no more; press a potato against the side of
the kettle with a fork; if done, it will yield to a gentle pressure;
in a saucepan have ready some butter and cream, hot, but not boiling,
a little green parsley, pepper and salt; drain the potatoes, add the
mixture, put over hot water for a minute or two, and serve.
SARATOGA
CHIPS.
PEEL good-sized potatoes, and
slice them as evenly as possible. Drop them into ice-water; have a
kettle of very hot lard, as for cakes; put a few at a time into a
towel and shake, to dry the moisture out of them, and then drop them
into the boiling lard. Stir them occasionally, and when of a light
brown take them out with a skimmer, and they will be crisp and not
greasy. Sprinkle salt over them while hot.
FRIED
RAW POTATOES.
PEEL half a dozen medium-sized
potatoes very evenly, cut them in slices as thin as an egg-shell, and
be sure to cut them from the breadth, not the length, of the potato.
Put a tablespoonful each of butter and sweet lard into the frying
pan, and as soon as it boils add the sliced potatoes, sprinkling over
them salt and pepper to season them. Cover them with a tight-fitting
lid, and let the steam partly cook them; then remove it, and let them
fry a bright gold color, shaking and turning them carefully, so as to
brown equally. Serve very hot.
Fried,
cold cooked potatoes may
be fried by the same recipe, only slice them a little thicker.
Remark.
— Boiled, or steamed potatoes chopped up or sliced while they are
yet warm never fry so successfully as when cold.
SCALLOPED
POTATOES. (Kentucky Style.)
PEEL and slice raw potatoes
thin, the same as for frying. Butter an earthen dish, put in a layer
of potatoes, and season with salt, pepper, butter, a bit of onion
chopped fine, if liked; sprinkle a little flour. Now put another
layer of potatoes and the seasoning. Continue in this way till the
dish is filled. Just before putting into the oven, pour a quart of
hot milk over. Bake three-quarters of an hour.
Cold
boiled potatoes may be
cooked the same. It requires less time to bake them; they are
delicious either way. If the onion is disliked it can be omitted.
STEAMED
POTATOES.
THIS mode of cooking potatoes is
now much in vogue, particularly where they are wanted on a large
scale, it being so very convenient. Pare the potatoes, throw them
into cold water as they are peeled, then put them in a steamer. Place
the steamer over a saucepan of boiling water, and steam the potatoes
from twenty to forty minutes, according to the size and sort. When
the fork goes easily through them, they are done; then take them up,
dish and serve very quickly.
POTATO
SNOW.
CHOOSE some mealy potatoes that
will boil exceedingly white; pare them and cook them well, but not so
as to be watery; drain them, and mash and season them well. Put in
the saucepan in which they were dressed, so as to keep them as hot as
possible; then press them through a wire sieve into the dish in which
they are to be served; strew a little fine salt upon them previous to
sending them to table. French cooks also add a small quantity of
pounded loaf sugar while they are being mashed.
HASTY
COOKED POTATOES.
WASH and peel some potatoes; cut
them into slices of about a quarter of an inch in thickness; throw
them into boiling salted water, and, if of good quality, they will be
done in about ten minutes.
Strain
off the water, put the
potatoes into a hot dish, chop them slightly, add pepper, salt, and a
few small pieces of fresh butter, and serve without loss of time.
FAVORITE
WARMED POTATOES.
THE potatoes should be boiled
whole with the skins on in plenty of water, well salted, and are much
better for being boiled the day before needed. Care should be taken
that they are not over cooked. Strip off the skins (not pare them
with a knife) and slice them nearly a quarter of an inch thick. Place
them in a chopping-bowl and sprinkle over them sufficient salt and
pepper to season them well; chop them all one way, then turn the
chopping-bowl half way around and chop across them, cutting them into
little square pieces the shape of dice. About twenty-five minutes
before serving time, place on the stove a saucepan (or any suitable
dish) containing a piece of butter the size of an egg; when it begins
to melt and run over the bottom of the dish, put in a cup of rich
sweet milk. When this boils up put in the chopped potatoes; there
should be about a quart of them; stir them a little so that they
become moistened through with the milk; then cover and place them on
the back of the stove, or in a moderate oven, where they will heat
through gradually. When heated through, stir carefully from the
bottom with a spoon and cover tightly again. Keep hot until ready to
serve. Baked potatoes are very good warmed in this manner.
CRISP
POTATOES.
CUT cold raw potatoes into
shavings, cubes, or any small shape; throw them, a few at a time,
into boiling fat and toss them about with a knife until they are a
uniform light brown; drain and season with salt and pepper. Fat is
never hot enough while bubbling when it is ready it is still and
smoking, but should never burn.
LYONNAISE
POTATOES.
TAKE eight or ten good-sized
cold boiled potatoes, slice them endwise, then crosswise, making them
like dice in small squares. When you are ready to cook them, heat
some butter or good drippings in a frying pan; fry in it one small
onion (chopped fine) until it begins to change color and look yellow.
Now put in your potatoes, sprinkle well with salt and pepper, stir
well and cook about five minutes, taking care that you do not break
them.
They must not
brown. Just before
taking up stir in a tablespoonful of minced parsley. Drain dry by
shaking in a heated colander. Serve very
hot.
Delmonico.
POTATO
FILLETS.
PARE and slice the potatoes
thin; cut them if you like in small fillets about a quarter of an
inch square, and as long as the potato will admit; keep them in cold
water until wanted, then drop them into boiling lard; when nearly
done, take them out with a skimmer and drain them, boil up the lard
again, drop the potatoes back and fry till done; this operation
causes the fillets to swell up and puff.
POTATO
CROQUETTES. No. 1.
WASH, peel and put four large
potatoes in cold water, with a pinch of salt, and set them over a
brisk fire; when they are done pour off all the water and mash them.
Take another saucepan, and put in it ten tablespoonfuls of milk and a
lump of butter half the size of an egg; put it over a brisk fire; as
soon as the milk comes to a boil, pour the potatoes into it, and stir
them very fast with a wooden spoon; when thoroughly mixed, take them
from the fire and put them on a dish. Take a tablespoonful and roll
it in a clean towel, making it oval in shape; dip it in a well-beaten
egg, and then in bread crumbs, and drop it in hot drippings or lard.
Proceed in this manner till all the potato is used, four potatoes
making six croquettes. Fry them a light brown all over, turning them
gently as may be necessary. When they arc done, lay them on brown
paper or a hair sieve, to drain off all fat; then serve on a napkin.
POTATO
CROQUETTES. No. 2.
TAKE two cups of cold mashed
potatoes, season with a pinch of salt, pepper and a tablespoonful of
butter. Beat up the whites of two eggs, and work all together
thoroughly; make it into small balls slightly flattened, dip them in
the beaten yolks of the eggs, then roll either in flour or cracker
crumbs; fry the same as fish-balls.
Delmonico's.
POTATOES
À LA DELMONICO.
CUT the potatoes with a
vegetable cutter into small balls about the size of a marble; put
them into a stewpan with plenty of butter and a good sprinkling of
salt; keep the saucepan covered, and shake occasionally until they
are quite done, which will be in about an hour.
FRIED
POTATOES WITH EGGS.
SLICE cold boiled potatoes and
fry in good butter until brown; beat up one or two eggs, and stir
into them just as you dish them for the table; do not leave them a
moment on the fire after the eggs are in, for if they harden they are
not half so nice; one egg is enough for three or four persons, unless
they are very fond of potatoes; if they are, have plenty and put in
two.
BAKED
POTATOES.
POTATOES are either baked in
their jackets or peeled; in either case they should not be exposed to
a fierce heat, which is wasteful, inasmuch as thereby a great deal of
vegetable is scorched and rendered uneatable. They should be
frequently turned while being baked and kept from touching each other
in the oven or dish. When done in their skins, be particular to wash
and brush them before baking them. If convenient, they may be baked
in wood-ashes, or in a Dutch oven in front of the fire. When pared
they should be baked in a dish and fat of some kind added to prevent
their outsides from becoming burnt; they are ordinarily baked thus as
an accessory to baked meat.
Never
serve potatoes, boiled or
baked whole, in a closely covered dish. They become sodden and
clammy. Cover with a folded napkin that allows the steam to escape,
or absorbs the moisture. They should be served promptly when done and
require about three-quarters of an hour to one hour to bake them, if
of a good size.
BROWNED
POTATOES WITH A ROAST. No. 1.
ABOUT three-quarters of an hour
before taking up your roasts, peel middling-sized potatoes, boil them
until partly done, then arrange them in the roasting-pan around the
roast, basting them with the drippings at the same time you do the
meat, browning them evenly. Serve hot with the meat. Many cooks
partly boil the potatoes before putting around the roast. New
potatoes are very good cooked around a roast.
BROWNED
POTATOES WITH A ROAST. No. 2.
PEEL, cook and mash the required
quantity, adding while hot a little chopped onion, pepper and salt;
form it into small oval balls and dredge them with flour; then place
around the meat about twenty minutes before it is taken from the
oven. When nicely browned, drain dry and serve hot with the meat.
SWEET
POTATOES.
BOILED, steamed and baked the
same as Irish potatoes; generally cooked with their jackets on. Cold
sweet potatoes may be cut in slices across or lengthwise, and fried
as common potatoes; or may be cut in half and served cold.
Boiled
sweet potatoes are very
nice. Boil until partly done, peel them and bake brown, basting them
with butter or beef drippings several times. Served hot. They should
be a nice brown.
BAKED
SWEET POTATOES.
WASH and scrape them, split them
lengthwise. Steam or boil them until nearly done. Drain, and put them
in a baking dish, placing over them lumps of butter, pepper and salt;
sprinkle thickly with sugar, and bake in the oven to a nice brown.
Hubbard
squash is nice cooked in
the same manner.
ONIONS
BOILED.
THE white silver-skins are the
best species. To boil them peel off the outside, cut off the ends,
put them into cold water, and into a stewpan and let them scald two
minutes; then turn off that water, pour on cold water salted a
little, and boil slowly till tender, which will be in thirty or forty
minutes, according to their size; when done drain them quite dry,
pour a little melted butter over them, sprinkle them with pepper and
salt and serve hot.
An
excellent way to peel onions
so as not to affect the eyes is to take a pan full
of water and hold and peel them under the water.
ONIONS
STEWED.
COOK the same as boiled onions,
and, when quite done, turn off all the water; add a teacupful of
milk, a piece of butter the size of an egg, pepper and salt to taste,
a tablespoonful of flour stirred to a cream; let all boil up once and
serve in a vegetable dish hot.
ONIONS
BAKED.
USE the large Spanish onion, as
best for this purpose; wash them clean, but do not peel, and put into
a saucepan with slightly salted water; boil an hour, replacing the
water with more boiling hot as it evaporates; turn off the water and
lay the onions on a cloth to dry them well; roll each one in a piece
of buttered tissue paper, twisting it at the top to keep it on, and
bake in a slow oven about an hour, or until tender all through; peel
them; place in a deep dish and brown slightly, basting well with
butter for fifteen minutes; season with salt and pepper and pour some
melted butter over them.
FRIED
ONIONS.
PEEL, slice and fry them brown
in equal quantities of butter and lard or nice drippings; cover until
partly soft, remove the cover and brown them; salt and pepper.
SCALLOPED
ONIONS.
TAKE eight or ten onions of good
size, slice them and boil until tender. Lay them in a baking-dish,
put in bread crumbs, butter in small bits, pepper and salt, between
each layer until the dish is full, putting bread crumbs last; add
milk or cream until full. Bake twenty minutes or half an hour.
A
little onion is not an
injurious article of food, as many believe. A judicious use of plants
of the onion family is quite as important a factor in successful
cookery as salt and pepper. When carefully concealed by manipulation
in food, it affords zest and enjoyment to many who could not
otherwise taste of it were its presence known. A great many
successful compounds derive their excellence from the partly
concealed flavor of the onion, which imparts a delicate appetizing
aroma highly prized by epicures.
CAULIFLOWER.
WHEN cleaned and washed, drop
them into boiling water, into which you have put salt and a
teaspoonful of flour, or a slice of bread; boil till tender; take
off, drain and dish them; serve with a sauce spread over and made
with melted butter, salt, pepper, grated nutmeg, chopped parsley and
vinegar.
Another
way is to make a white
sauce (see SAUCES) and when the cauliflowers are dished as above,
turn the white sauce over, and serve warm. They may also be served in
the same way with a milk, cream, or tomato sauce, or with brown
butter.
It is
a very good plan to loosen
the leaves of a head of cauliflower and let lie, the top downward, in
a pan of cold salt water, to remove any insects that might be hidden
between them.
FRIED
CAULIFLOWER.
BOIL the cauliflower till about
half done. Mix two tablespoonfuls of flour with two yolks of eggs,
then add water enough to make a rather thin paste; add salt to taste;
the two whites are beaten till stiff, and then mixed with the yolks,
flour and water. Dip each branch of the cauliflower into the mixture,
and fry them in hot fat. When done, take them off with a skimmer,
turn into a colander, dust salt all over and serve warm. Asparagus,
celery, egg-plant, oyster plant are all fine when fried in this
manner.
CABBAGE
BOILED.
GREAT care is requisite in
cleaning a cabbage for boiling, as it frequently harbors numerous
insects. The large drumhead cabbage requires an hour to boil; the
green savory cabbage will boil in twenty minutes. Add considerable
salt to the water when boiling. Do not let a cabbage boil too long by
a long boiling it becomes watery. Remove it from the water into a
colander to drain and serve with drawn butter, or butter poured over
it.
Red
cabbage is used for slaw, as
is also the white winter cabbage. For directions to prepare these
varieties, see articles SLAW and SOUR-CROUT.
CABBAGE
WITH CREAM.
REMOVE the outer leaves from a
solid, small-sized head of cabbage, and cut the remainder as fine as
for slaw. Have on the fire a spider or deep skillet, and when it is
hot put in the cut cabbage, pouring over it right away a pint of
boiling water. Cover closely and allow it to cook rapidly for ten
minutes. Drain off the water and add half a pint of new milk, or part
milk and cream; when it boils, stir in a large teaspoonful of either
wheat or rice flour moistened with milk; add salt and pepper, and as
soon as it comes to a boil, serve. Those who find slaw and other
dishes prepared from cabbage indigestible will not complain of this.
STEAMED
CABBAGE.
TAKE a sound, solid cabbage, and
with a large sharp knife shave it very fine. Put it in a saucepan,
pour in half a teacupful of water, or just enough to keep it from
burning; cover it very tightly, so as to confine the steam; watch it
closely, add a little water now and then, until it begins to be
tender; then put into it a large tablespoonful of butter; salt and
pepper to taste, dish it hot. If you prefer to give it a tart taste,
just before taking from the fire add a third of a cup of good
vinegar.
LADIES'
CABBAGE.
BOIL a firm white cabbage
fifteen minutes, changing the water then for more from the boiling
tea-kettle. When tender, drain and set aside until perfectly cold.
Chop fine and add two beaten eggs, a tablespoonful of butter, pepper,
salt, three tablespoonfuls of rich milk or cream. Stir all well
together, and bake in a buttered pudding-dish until brown. Serve very
hot. This dish resembles cauliflower and is very digestible and
palatable.
FRIED
CABBAGE.
PLACE in a frying pan an ounce
of butter and heat it boiling hot. Then take cold boiled cabbage
chopped fine, or cabbage hot, cooked the same as steamed cabbage, put
it into the hot butter and fry a light brown, adding two
tablespoonfuls of vinegar. Very good.
FRENCH
WAY OF COOKING CABBAGE.
CHOP cold boiled white cabbage
and let it drain till perfectly dry: stir in some melted butter to
taste; pepper, salt and four tablespoonfuls of cream; after it is
heated through add two well-beaten eggs; then turn the mixture into a
buttered frying pan, stirring until it is very hot and becomes a
delicate brown on the under side. Place a hot dish over the pan,
which must be reversed when turned out to be served.
SOURCROUT.
BARRELS having held wine or
vinegar are used to prepare sourcrout in. It is better, however, to
have a special barrel for the purpose. Strasburg, as well as all
Alsace, has a well-acquired fame for preparing the cabbages. They
slice very white and firm cabbages in fine shreds with a machine made
for the purpose. At the bottom of a small barrel they place a layer
of coarse salt and alternately layers of cabbage and salt, being
careful to have one of salt on the top. As each layer of cabbage is
added, it must be pressed down by a large and heavy pestle and fresh
layers are added as soon as the juice floats on the surface. The
cabbage must be seasoned with a few grains of coriander, juniper
berries, etc. When the barrel is full it must be put in a dry cellar,
covered with a cloth, under a plank, and on this heavy weights are
placed. At the end of a few days it will begin to ferment, during
which time the pickle must be drawn off and replaced by fresh, until
the liquor becomes clear. This should be done every day. Renew the
cloth and wash the cover, put the weights back and let stand for a
month. By that time the sourcrout will be ready for use. Care must be
taken to let the least possible air enter the sourcrout and to have
the cover perfectly clean. Each time the barrel has to be opened it
must be properly closed again. These precautions must not be
neglected.
This
is often fried in the same
manner as fried cabbage, excepting it is first boiled until soft in
just water enough to cook it, then fry and add vinegar.
TO
BOIL RICE.
PICK over the rice carefully,
wash it in warm water, rubbing it between the hands, rinsing it in
several waters, then let it remain in cold water until ready to be
cooked. Have r, saucepan of water slightly salted; when it is boiling
hard, pour off: the cold water from the rice, and sprinkle it in the
boiling water by degrees, so as to keep the particles separated. Boil
it steadily for twenty minutes, then take it off from the fire and
drain off: all the water. Place the saucepan with the lid partly off,
on the back part of the stove, where it is only moderately warm, to
allow the rice to dry. The moisture will pass off and each grain of
rice will be separated, so that if shaken the grains will fall apart.
This is the true way of serving rice as a vegetable and is the mode
of cooking it in the Southern States where it is raised.
PARSNIPS,
BOILED.
WASH, scrape and split them. Put
them into a pot of boiling water; add a little salt, and boil them
till quite tender, which will be in from two to three hours,
according to their size. Dry them in a cloth when done and pour
melted butter or white sauce (see SAUCES) over them in the dish.
Serve them up with any sort of boiled meat or with salt cod.
Parsnips
are very good baked or
stewed with meat.
FRIED
PARSNIPS.
BOIL tender in a little hot
water salted; scrape, cut into long slices, dredge with flour; fry in
hot lard or dripping, or in butter and lard mixed; fry quite brown.
Drain off fat and serve.
Parsnips
may be boiled and
mashed the same as potatoes.
STEWED
PARSNIPS.
AFTER washing and scraping the
parsnips slice them about half of an inch thick. Put them in a
saucepan of boiling water containing just enough to barely cook them;
add a tablespoonful of butter, season with salt and pepper, then
cover closely. Stew them until the water has cooked away, watching
carefully and stirring often to prevent burning, until they are soft.
When they are done they will be of a creamy light straw color and
deliciously sweet, retaining all the goodness of the vegetable.
PARSNIP
FRITTERS.
BOIL four or five parsnips; when
tender take off the skin and mash them fine; add to them a
teaspoonful of wheat flour and a beaten egg; put a tablespoonful of
lard or beef drippings in a frying pan over the fire, add to it a
salt-spoonful of salt; when boiling hot put in the parsnips; make it
in small cakes with a spoon; when one side is a delicate brown turn
the other; when both are done take them on a dish, put a very little
of the fat in which they were fried over and serve hot. These
resemble very nearly the taste of the salsify or oyster plant, and
will generally be preferred.
CREAMED
PARSNIPS.
BOIL tender, scrape and slice
lengthwise. Put over the fire with two tablespoonfuls of butter,
pepper and salt and a little minced parsley. Shake until the mixture
boils. Dish the parsnips, add to the sauce three tablespoonfuls of
cream or milk in which has been stirred a quarter of a spoonful of
flour. Boil once and pour over the parsnips.
STEWED
TOMATOES.
POUR boiling water over a dozen
sound ripe tomatoes; let them remain for a few moments; then peel off
the skins, slice them and put them over the fire in a well-lined tin
or granite-ware saucepan. Stew them about twenty minutes, then add a
tablespoonful of butter, salt and pepper to taste; let them stew
fifteen minutes longer and serve hot. Some prefer to thicken tomatoes
with a little grated bread, adding a teaspoonful of sugar; and others
who like the flavor of onion chop up one and add while stewing; then
again, some add as much green corn as there are tomatoes.
TO
PEEL TOMATOES.
PUT the tomatoes into a frying
basket and plunge them into hot water for three or four minutes.
Drain and peel. Another way is to place them in a flat baking-tin and
set them in a hot oven about five minutes; this loosens the skins so
that they readily slip off.
SCALLOPED
TOMATOES.
BUTTER the sides and bottom of a
pudding-dish. Put a layer of bread crumbs in the bottom; on them put
a layer of sliced tomatoes; sprinkle with salt, pepper and some bits
of butter, and a very little
white sugar. Then repeat with another layer of crumbs, another of
tomato and seasoning until full, having the top layer of slices of
tomato, with bits of butter on each. Bake covered until well cooked
through; remove the cover and brown quickly.
STUFFED
BAKED TOMATOES.
FROM the blossom end of a dozen
tomatoes — smooth, ripe and solid cut a thin slice and with a small
spoon scoop out the pulp without breaking the rind surrounding it;
chop a small head of cabbage and a good-sized onion fine and mix with
them fine bread crumbs and the pulp; season with pepper, salt and
sugar and add a cup of sweet cream; when all is well mixed, fill the
tomato shells, replace the slices and place the tomatoes in a
buttered baking-dish, cut ends up and put in the pan just enough
water to keep from burning; drop a small lump of butter on each
tomato and bake half an hour or so, till well done; place another bit
of butter on each and serve in same dish. Very fine.
Another
stuffing which is
considered quite fine. Cut a slice from the stem of each and scoop
out the soft pulp. Mince one small onion and fry it slightly; add a
gill of hot water, the tomato pulp and two ounces of cold veal or
chicken chopped fine, simmer slowly and season with salt and pepper.
Stir into the pan cracker dust or bread crumbs enough to absorb the
moisture; take off from the fire and let it cool; stuff the tomatoes
with this mass, sprinkle dry crumbs over the top; add a small piece
of butter to the top of each and bake until slightly browned on top.
BAKED
TOMATOES. (Plain.)
PEEL and slice quarter of an
inch thick; place in layers in a pudding-dish, seasoning each layer
with salt, pepper, butter and a very little white sugar. Cover with a
lid or large plate and bake half an hour. Remove the lid and brown
for fifteen minutes. Just before taking from the oven pour over the
top three or four tablespoonfuls of whipped cream with melted butter.
TO
PREPARE TOMATOES. (Raw.)
CAREFULLY remove the peelings.
Only perfectly ripe tomatoes should ever be eaten raw and if ripe the
skins easily peel off. Scalding injures the flavor. Slice them and
sprinkle generously with salt, more sparingly with black pepper, and
to a dish holding one quart, add a light tablespoonful of sugar to
give a piquant zest to the whole. Lastly, add a gill of best cider
vinegar; although, if you would have a dish yet better suited to
please an epicurean palate, you may add a teaspoonful of made mustard
and two tablespoonfuls of rich sweet cream.
FRIED
AND BROILED TOMATOES.
CUT firm, large, ripe tomatoes
into thick slices, rather more than a quarter of an inch thick.
Season with salt and pepper, dredge well with flour, or roll in egg
and crumbs, and fry them brown on both sides evenly, in hot butter
and lard mixed. Or, prepare them the same as for frying, broiling on
a well-greased gridiron, seasoning afterward the same as beefsteak. A
good accompaniment to steak. Or, having prepared the following sauce,
a pint of milk, a tablespoonful of flour and one beaten egg, salt,
pepper and a very little mace; cream an ounce of butter, whisk into
it the milk and let it simmer until it thickens; pour the sauce on a
hot side-dish and arrange the tomatoes in the centre.
SCRAMBLED
TOMATOES.
REMOVE the skins from a dozen
tomatoes; cut them up in a saucepan; add a little butter, pepper and
salt; when sufficiently boiled, beat up five or six eggs and just
before you serve turn them into the saucepan with the tomatoes, and
stir one way for two minutes, allowing them time to be done
thoroughly.
CUCUMBER
À LA CRÈME.
PEEL and cut into slices
(lengthwise) some fine cucumbers. Boil them until soft; salt to
taste, and serve with delicate cream sauce. For Tomato Salad, see
SALADS, also for Raw Cucumbers.
FRIED
CUCUMBERS.
PARE them and cut lengthwise in
very thick slices; wipe them dry with a cloth; sprinkle with salt and
pepper, dredge with flour, and fry in lard and butter, a
tablespoonful of each mixed. Brown both sides and serve warm.
GREEN
CORN, BOILED.
THIS should be cooked on the
same day it is gathered; it loses its sweetness in a few hours and
must be artificially supplied. Strip off the husks, pick out all the
silk and put it in boiling water; if not entirely fresh, add a
tablespoonful of sugar to the water, but no salt; boil twenty
minutes, fast, and serve; or you may cut it from the cob, put in
plenty of butter and a little salt, and serve in a covered vegetable
dish. The corn is much sweeter when cooked with the husks on, but
requires longer time to boil. Will generally boil in twenty minutes.
Green
corn left over from dinner
makes a nice breakfast dish, prepared as follows: Cut the corn from
the cob, and put into a bowl with a cup of milk to every cup of corn,
a half cup of flour, one egg, a pinch of salt, and a little butter.
Mix well into a thick batter, and fry in small cakes in very hot
butter. Serve with plenty of butter and powdered sugar.
THE
FAMOUS EAST ROOM
THE RED ROOM
THE BLUE ROOM
CORN PUDDING.
THIS is a Virginia dish. Scrape
the substance out of twelve ears of tender, green, uncooked corn (it
is better scraped than grated, as you do not get those husky
particles which you cannot avoid with a grater); add yolks and
whites, beaten separately, of four eggs, a teaspoonful of sugar, the
same of flour mixed in a tablespoonful of butter, a small quantity of
salt and pepper, and one pint of milk. Bake about half or
three-quarters of an hour.
STEWED
CORN.
TAKE a dozen ears of green sweet
corn, very tender and juicy; cut off the kernels, cutting with a
large sharp knife from the top of the cob down; then scrape the cob.
Put the corn in a saucepan over the fire with just enough water to
make it cook without burning; boil about twenty minutes, then add a
teacupful of milk or cream, a tablespoonful of cold butter, and
season with pepper and salt. Boil ten minutes longer and dish up hot
in a vegetable dish. The corn would be much sweeter if the scraped
cobs were boiled first in the water that the corn is cooked in.
Many
like corn cooked in this
manner, putting half corn and half tomatoes; either way is very good.
FRIED
CORN.
CUT the corn off the cob, taking
care not to bring off any of the husk with it and to have the grains
as separate as possible. Pry in a little butter — just enough to
keep it from sticking to the pan; stir very often. When nicely
browned, add salt and pepper and a little rich cream. Do not set it
near the stove after the cream is added, as it will be apt to turn.
This makes a nice dinner or breakfast dish.
ROASTED
GREEN CORN.
STRIP off all the husk from
green corn and roast it on a gridiron over a bright fire of coals,
turning it as one side is done. Or, if a wood fire is used, make a
place clean in front of the fire, lay the corn down, turn it when one
side is done; serve with salt and butter.
SUCCOTASH.
TAKE a pint of fresh shelled
Lima beans, or any large fresh beans, put them in a pot with cold
water, rather more than will cover them. Scrape the kernels from
twelve ears of young sweet corn; put the cobs in with the beans,
boiling from half to three-quarters of an hour. Now take out the cobs
and put in the scraped corn; boil again fifteen minutes, then season
with salt and pepper to taste, a piece of butter the size of an egg
and half a cup of cream. Serve hot.
FRIED
EGG-PLANT.
TAKE fresh, purple egg-plants of
a middling size; cut them in slices a quarter of an inch thick, and
soak them for half an hour in cold water r with a teaspoonful of salt
in it. Have ready some cracker or bread crumbs and one beaten egg;
drain off the water from the slices, lay them on a napkin, dip them
in the crumbs and then in the egg, put another coat of crumbs on them
and fry them in butter to a light brown. The frying pan must be hot
before the slices are put in — they will fry in ten minutes.
You
may pare them before you put
them into the frying pan, or you may pull off the skins when you take
them up. You must not remove them from the water until you are ready
to cook them, as the air will turn them black.
STUFFED
EGG-PLANT.
CUT the egg-plant in two; scrape
out all the inside and put it in a saucepan with a little minced ham;
cover with water and boil until soft; drain off the water; add two
tablespoonfuls of grated crumbs, a tablespoonful of butter, half a
minced onion, salt and pepper; stuff each half of the hull with the
mixture; add a small lump of butter to each and bake fifteen minutes.
Minced veal or chicken in the place of ham, is equally as good and
many prefer it.
STRING
BEANS.
BREAK off the end that grew to
the vine, drawing off at the same time the string upon the edge;
repeat the same process from the other end; cut them with a sharp
knife into pieces half an inch long, and boil them in just
enough water to cover
them. They usually require one hour's boiling; but this depends upon
their age and freshness. After they have boiled until tender and the
water
boiled nearly
out, add pepper and
salt, a tablespoonful of butter and a half a cup of cream; if you
have not the cream add more butter.
Many
prefer to drain them before
adding the seasoning; in that case they lose the real goodness of the
vegetable.
LIMA
AND KIDNEY BEANS.
THESE beans should be put into
boiling water, a little more than enough to cover them, and boiled
till tender — from half an hour to two hours; serve with butter and
salt upon them.
These
beans are in season from
the last of July to the last of September. There are several other
varieties of beans used as summer vegetables, which are choked as
above.
For
Baked Beans, see PORK AND
BEANS.
CELERY.
THIS is stewed the same as green
corn, by boiling, adding cream, butter, salt and pepper.
STEWED
SALSIFY OR OYSTER-PLANT.
WASH the roots and scrape off
their skins, throwing them, as you do so, into cold water, for
exposure to the air causes them to immediately turn dark. Then cut
crosswise into little thin slices; throw into fresh water, enough to
cover; add a little salt and stew in a covered vessel until tender,
or about one hour. Pour off a little of the water, add a small lump
of butter, a little pepper, and a gill of sweet cream and a
teaspoonful of flour stirred to a paste. Boil up and serve hot.
Salsify
may be simply boiled and
melted butter turned over them.
FRIED
SALSIFY.
STEW the salsify as usual till
very tender; then with the back of a spoon or a potato jammer mash it
very fine. Beat up an egg, add a teacupful of milk, a little flour,
butter and seasoning of pepper and salt. Make into little cakes, and
fry a light brown in boiling lard, first rolling in beaten egg and
then flour.
BEETS
BOILED.
SELECT small-sized, smooth
roots. They should be carefully washed, but not cut before boiling,
as the juice will escape and the sweetness of the vegetable be
impaired, leaving it white and hard. Put them into boiling water, and
boil them until tender, which requires often from one to two hours.
Do not probe them, but press them with the finger to ascertain if
they are sufficiently done. When satisfied of this, take them up, and
put them into a pan of cold water, and slip off the outside. Cut them
into thin slices, and while hot season with butter, salt, a little
pepper and very sharp vinegar.
BAKED
BEETS.
BEETS retain their sugary,
delicate flavor to perfection if they are baked instead of boiled.
Turn them frequently while in the oven, using a knife, as the fork
allows the juice to run out. When done remove the skin, and serve
with butter, salt and pepper on the slices.
STEWED
BEETS.
BOIL them first and then scrape
and slice them. Put them into a stewpan with a piece of butter rolled
in flour, some boiled onion and parsley chopped fine, and a little
vinegar, salt and pepper. Set the pan on the fire, and let the beets
stew for a quarter of an hour.
OKRA.
THIS grows in the shape of pods,
and is of a gelatinous character, much used for soup, and is also
pickled; it may be boiled as follows: Put the young and tender pods
of long white okra in salted boiling water in granite, porcelain or a
tin-lined saucepan as contact with iron will discolor it; boil
fifteen minutes; remove the stems, and serve with butter, pepper,
salt and vinegar if preferred.
ASPARAGUS.
SCRAPE the stems of the
asparagus lightly, but very clean; throw them into cold water and
when they are all scraped and very clean, tie them in bunches of
equal size; cut the large ends evenly, that the stems may be all of
the same length, and put the asparagus into plenty of boiling water,
well salted. While it is boiling, cut several slices of bread half an
inch thick, pare off the crust and toast it a delicate brown on both
sides. When the stalks of the asparagus are tender (it will usually
cook in twenty to forty minutes) lift it out directly, or it will
lose both its color and flavor and will also be liable to break; dip
the toast quickly into the liquor in which it was boiled and dish the
vegetable upon it, the heads all lying one way. Pour over white
sauce, or melted butter.
ASPARAGUS
WITH EGGS.
BOIL a bunch of asparagus twenty
minutes; cut off the tender tops and lay them in a deep pie plate,
buttering, salting and peppering well. Beat up four eggs, the yolks
and whites separately, to a stiff froth; add two tablespoonfuls of
milk or cream, a tablespoonful of warm butter, pepper and salt to
taste. Pour evenly over the asparagus mixture. Bake eight minutes or
until the eggs are set. Very good.
GREEN
PEAS.
SHELL the peas and wash in cold
water. Put in boiling water just enough to cover them well and keep
them from burning; boil from twenty minutes to half an hour, when the
liquor should be nearly boiled out; season with pepper and salt and a
good allowance of butter; serve very hot.
This
is a very much better way
than cooking in a larger quantity of water and draining off the
liquor, as that diminishes the sweetness, and much of the fine flavor
of the peas is lost. The salt should never be put in the peas before
they are tender, unless very young, as it tends to harden them.
STEWED
GREEN PEAS.
INTO a saucepan of boiling water
put two or three pints of young green peas, and when nearly done and
tender drain in a colander dry; then melt two ounces of butter in two
of flour; stir well and boil five minutes longer; should the pods be
quite clean and fresh boil them first in the water, remove and put in
the peas. The Germans prepare a very palatable dish of sweet young
pods alone by simply stirring in a little butter with some savory
herbs.
SQUASHES,
OR CYMBLINGS.
THE green or summer squash is
best when the outside is beginning to turn yellow, as it is then less
watery and insipid than when younger.
Wash
them, cut them into pieces
and take out the seeds. Boil them about three-quarters of an hour, or
till quite tender. When done, drain and squeeze them well till you
have pressed out all the water: mash them with a little butter,
pepper and salt. Then put the squash thus prepared into a stewpan,
set it on hot coals and stir it very frequently till it becomes dry.
Take care not to let it burn.
Summer
squash is very nice
steamed, then prepared the same as boiled.
BOILED
WINTER SQUASH.
THIS is much finer than the
summer squash. It is fit to eat in August, and, in a dry warm place,
can be kept well all winter. The color is a very bright yellow. Pare
it, take out the seeds, cut it in pieces, and stew it slowly till
quite soft in a very little water. Afterwards drain, squeeze and
press it well; then mash it with a very little butter, pepper and
salt. They will boil in from twenty to forty minutes.
BAKED
WINTER SQUASH.
CUT open the squash, take out
the seeds and without paring cut it up into large pieces; put the
pieces on tins or in a dripping-pan, place in a moderately hot oven
and bake about an hour. When done, peel and mash like mashed
potatoes, or serve the pieces hot on a dish, to be eaten warm with
butter like sweet potatoes. It retains its sweetness much better
baked this way than when boiled.
VEGETABLE
HASH.
CHOP rather coarsely the remains
of vegetables left from a boiled dinner, such as cabbage, parsnips,
potatoes, etc.; sprinkle over them a little pepper, place in a
saucepan or frying pan over the fire; put in a piece of butter the
size of a hickory nut; when it begins to melt, tip the dish so as to
oil the bottom and around the sides; then put in the chopped
vegetables, pour in a spoonful or two of hot water from the
tea-kettle, cover quickly so as to keep in the steam. When heated
thoroughly take off the cover and stir occasionally until well
cooked. Serve hot. Persons fond of vegetables will relish this dish
very much.
SPINACH.
IT SHOULD be cooked so as to
retain its bright green color and not sent to table, as it so often
is, of a dull brown or olive color; to retain its fresh appearance,
do not cover the vessel while it is cooking.
Spinach
requires close
examination and picking, as insects are frequently found among it and
it is often gritty. Wash it through three or four waters. Then drain
it and put it in boiling water. Fifteen to twenty minutes is
generally sufficient time to boil spinach. Be careful to remove the
scum. When it is quite tender, take it up, and drain and squeeze it
well. Chop it fine, and put it into a saucepan with a piece of butter
and a little pepper and salt. Set it on the fire and let it stew five
minutes, stirring it all the time, until quite dry. Turn it into a
vegetable dish, shape it into a mound, slice some hard-boiled eggs
and lay around the top.
GREENS.
ABOUT a peck of greens are
enough for a mess for a family of six, such as dandelions, cowslips,
burdock, chicory and other greens. All greens should be carefully
examined, the tough ones thrown out, then be thoroughly washed
through several waters until they are entirely free from sand. The
addition of a handful of salt to each pan of water used in washing
the greens will free them from insects and worms, especially if after
the last watering they are allowed to stand in salted water for a
half hour or longer. When ready to boil the greens, put them into a
large pot half full of boiling water, with a handful of salt, and
boil them steadily until the stalks are tender; this will be in from
five to twenty minutes, according to the maturity of the greens; but
remember that long-continued boiling wastes the tender substances of
the leaves, and so diminishes both the bulk and the nourishment of
the dish; for this reason it is best to cut away any tough stalks
before beginning to cook the greens. As soon as they are tender drain
them in a colander, chop them a little and return them to the fire
long enough to season them with salt, pepper and butter; vinegar may
be added if it is liked; the greens should be served as soon as they
are hot.
All
kinds of greens can be
cooked in this manner.
STEWED
CARROTS.
WASH and scrape the carrots and
divide them into strips; put them into a stewpan with water enough to
cover them; add a spoonful of salt and let them boil slowly until
tender; then drain and replace them in the pan, with two
tablespoonfuls of butter rolled in flour, shake over a little pepper
and salt, then add enough cream or milk to moisten the whole; let it
come to a boil and serve hot.
CARROTS
MASHED.
SCRAPE and wash them; cook them
tender in boiling water salted slightly. Drain well and mash them.
Work in a good piece of butter and season with pepper and salt. Heap
up on a vegetable dish and serve hot.
Carrots
are also good simply
boiled in salted water and dished up hot with melted butter over
them.
TURNIPS.
TURNIPS are boiled plain with or
without meat, also mashed like potatoes and stewed like parsnips.
They should always be served hot. They require from forty minutes to
an hour to cook.
STEWED
PUMPKINS.
SEE STEWED PUMPKIN FOR PIE. Cook
the same, then after stewing season the same as mashed potatoes.
Pumpkin is good baked in the same manner as baked winter squash.
STEWED
ENDIVE.
Ingredients.
— Six heads of endive, salt and water, one pint of broth,
thickening of butter and flour, one tablespoonful of lemon juice, a
small lump of sugar.
Mode.
— Wash and free the endive thoroughly from insects, remove the
green part of the leaves, and put it into boiling water, slightly
salted. Let it remain for ten minutes; then take it out, drain it
till there is no water remaining and chop it very fine. Put it into a
stewpan with the broth, add a little salt and a lump of sugar, and
boil until the endive is perfectly tender. When done, which may be
ascertained by squeezing a piece between the thumb and finger, add a
thickening of butter and flour and the lemon juice; let the sauce
boil up and serve.
Time.
— Ten minutes to boil, five minutes to simmer in the broth.
BAKED
MUSHROOMS.
PREPARE them the same as for
stewing. Place them in a baking-pan in a moderate oven. Season with
salt, pepper, lemon juice and chopped parsley. Cook in the oven
fifteen minutes, baste with butter. Arrange on a dish and pour the
gravy over them. Serve with sauce made by heating a cup of cream, two
ounces of butter, a tablespoonful of chopped parsley, a little
cayenne pepper, salt, a tablespoonful of white sauce and two
tablespoonfuls of lemon juice. Put in a saucepan and set on the fire.
Stir until thick, but do not let boil. Mushrooms are very nice placed
on slices of well-buttered toast when set into the oven to bake. They
cook in about fifteen minutes.
STEWED
MUSHROOMS.
TIME, twenty-one minutes. Button
mushrooms, salt to taste, a little butter rolled in flour, two
tablespoonfuls of cream or the yolk of one egg. Choose buttons of
uniform size. Wipe them clean and white with a wet flannel; put them
in a stewpan with a little water and let them stew very gently for a
quarter of an hour. Add salt to taste, work in a little flour and
butter, to make the liquor about as thick as cream, and let it boil
for five minutes. When you are ready to dish it up, stir in two
tablespoonfuls of cream or the yolk of an egg; stir it over the fire
for a minute, but do not let it boil, and serve. Stewed button
mushrooms are very nice, either in fish stews or ragouts, or served
apart to eat with fish. Another way of doing them is to stew them in
milk and water (after they are rubbed white), add to them a little
veal gravy, mace and salt and thicken the gravy with cream or the
yolks of eggs.
Mushrooms
can be cooked in the
same manner as the recipes for oysters, either stewed, fried,
broiled, or as a soup. They are also used to flavor sauces, catsups,
meat gravies, game and soups.
CANNED
MUSHROOMS.
CANNED mushrooms may be served
with good effect with game and even with beefsteak if prepared in
this way: Open the can and pour off every drop of the liquid found
there; let the mushrooms drain, then put them in a saucepan with a
little cream and butter, pepper and salt; let them simmer gently for
from five to ten minutes, and when the meat is on the platter pour
the mushrooms over it. If served with steak, that should be very
tender and be broiled, never in any case fried.
MUSHROOMS
FOR WINTER USE.
WASH and wipe free from grit the
small fresh button mushrooms. Put into a frying pan a quarter of a
pound of the very best butter. Add to it two whole cloves, a
salt-spoonful of salt and a tablespoonful of lemon juice. When hot
add a quart of the small mushrooms, toss them about in the butter for
a moment only, then put them in jars; fill the top of each jar with
an inch or two of the butter and let it cool. Keep the jars in a cool
place, and when the butter is quite firm add a top layer of salt.
Cover to keep out dust.
The
best mushrooms grow on
uplands or in high open fields, where the air is pure.
TRUFFLES.
THE truffle belongs to the
family of the mushrooms; they are used principally in this country as
a condiment for boned turkey and chicken, scrambled eggs, fillets of
beef, game and fish. When mixed in due proportion, they add a
peculiar zest and flavor to sauces that cannot be found in any other
plant in the vegetable kingdom.
ITALIAN
STYLE OF DRESSING TRUFFLES.
TEN truffles, a quarter of a
pint of salad oil, pepper and salt to taste, one tablespoonful of
minced parsley, a very little finely minced garlic, two blades of
pounded mace, one tablespoonful of lemon juice.
After
cleansing and brushing the
truffles, cut them into thin slices and put them in a baking-dish, on
a seasoning of oil or butter, pepper, salt, parsley, garlic and mace
in the above proportion. Bake them for nearly an hour, and just
before serving add the lemon juice and send them to the table very
hot.
TRUFFLES
AU NATUREL.
SELECT some fine truffles;
cleanse them by washing them in several waters with a brush until not
a particle of sand or grit remains on them; wrap each truffle in
buttered paper and bake in a hot oven for quite an hour; take off.
the paper; wipe the truffles and serve them in a hot napkin.
MACARONI.
MACARONI
Á LA ITALIENNE.
DIVIDE a quarter of a pound of
macaroni into four-inch pieces. Simmer fifteen minutes in plenty of
boiling water, salted. Drain. Put the macaroni into a saucepan and
turn over it a strong soup stock, enough to prevent burning. Strew
over it an ounce of grated cheese; when the cheese is melted, dish.
Put alternate layers of macaroni and cheese, then turn over the soup
stock and bake half an hour.
MACARONI
AND CHEESE.
BREAK half a pound of macaroni
into pieces an inch or two long; cook it in boiling water, enough to
cover it well; put in a good teaspoonful of salt; let it boil about
twenty minutes. Drain it well and then put a layer in the bottom of a
well-buttered pudding-dish; upon this some grated cheese and small
pieces of butter, a bit of salt, then more macaroni, and so on,
filling the dish; sprinkle the top layer with a thick layer of
cracker crumbs. Pour over the whole a teacupful of cream or milk. Set
it in the oven and bake half an hour. It should be nicely browned on
top. Serve in the same dish in which it was baked with a clean napkin
pinned around it.
TIMBALE
OF MACARONI.
BREAK in very short lengths
small macaroni (vermicelli, spaghetti, tagliarini) . Let it be rather
overdone; dress it with butter and grated cheese; then work into it
one or two eggs, according to quantity. Butter and bread crumb a
plain mold, and when the macaroni is nearly cold fill the mold with
it, pressing it well down and leaving a hollow in the centre, into
which place a well-flavored mince of meat, poultry or game; then fill
up the mold with more macaroni, pressed well down. Bake in a
moderately heated oven, turn out and serve.
MACARONI
Á LA CRÉME.
BOIL one-quarter of a pound of
macaroni in plenty of hot water, salted, until tender; put half a
pint of milk in a double boiler, and when it boils stir into it a
mixture of two tablespoonfuls of butter and one of flour. Add two
tablespoonfuls of cream, a little white and cayenne pepper; salt to
taste, and from one-quarter to one-half a pound of grated cheese,
according to taste. Drain and dish the macaroni; pour the boiling
sauce over it and serve immediately.
VEGETABLES,
MACARONI AND TOMATO SAUCE.
DIVIDE half a pound of macaroni
into four-inch pieces, put it into boiling salted water enough to
cover it; boil from fifteen to twenty minutes then drain; arrange it
neatly on a hot dish and pour tomato sauce over it, and serve
immediately while hot. See SAUCES for tomato sauce.
|