CHAPTER XIII

VEGETABLES[8]

247.--BOSTON BAKED BEANS

1 quart pea beans 1/4 teaspoon soda 1 tablespoon salt 1/4 cup molasses 1 teaspoon dry mustard 1/2 pound fat salt pork

Soak beans in cold water over night; drain, cover with cold water, heat to boiling point, and simmer until beans are very tender but not broken; place in an earthen bean pot, add seasonings and pork (which has been scalded, scraped, and scored in half-inch squares); fill pot with boiling water, cover, and bake slowly for eight hours. Uncover for the last hour. Replenish water as needed.

248.--THICK PUREE OF BLACK BEANS

2 cups beans 1/2 teaspoon salt 1 onion 1/8 teaspoon pepper 1 carrot 3 tablespoons bacon fat 1/2 bay leaf 1 quart boiling water 1/4 teaspoon mustard

Soak beans over night in cold water; drain, add seasonings, bacon fat, and water, and simmer two hours; remove onion, carrot, and bay leaf, and press through a sieve. Beat well, and serve with lamb or mutton.

249.--LIMA BEAN LOAF

1 cup dried Lima beans 1/2 teaspoon paprika 1 onion 1 egg slightly beaten 1 carrot 2 tablespoons sausage fat or butter 1 cup dried sifted crumbs 1/2 cup boiling water 1 teaspoon salt 6 pimolas 4 teaspoon mustard

Soak beans over night in cold water, and drain; cover with boiling water, add onion and carrot, and cook until beans are tender; drain, and put through the food chopper with carrot and onion; add crumbs, seasonings, egg, and sausage fat melted in boiling water; add pimolas cut in small pieces, mix well, pack in a greased bread pan, and bake in a moderate oven half an hour. Serve with Tomato Sauce (see No. 203).

250.--BAKED CABBAGE

Cut a small white cabbage in inch pieces, soak in cold water half an hour, and drain; parboil ten minutes, place in greased baking dish, cover with one cup of White Sauce (see No. 207), and one-half cup of Buttered Crumbs (see No. 472); bake in a moderate oven half an hour.

251.--CABBAGE COOKED IN MILK

Put a small white cabbage through the food chopper, using the coarse cutter; soak in cold water half an hour, drain, cover with equal parts of milk and water, and cook uncovered about twenty-five minutes, or until cabbage is tender. Season with salt and pepper.

252.--BRAISED CELERY

1 quart celery cut in 2-inch lengths 2 tablespoons flour 2 tablespoons bacon fat 2 cups stock 1 tablespoon grated onion

Cook celery, bacon fat, and onion in the frying pan for ten minutes; dredge with flour, put in baking dish, add stock (first rinsing frying pan with a little of it), cover, and bake in a moderate oven an hour and a half. Serve on toast. Add salt to stock if necessary.

253.--CREAMED CELERY ROOT (Celeriac) WITH CHEESE

Peel celery root, cut in half-inch cubes, and cook until tender in boiling salted water, to which a tablespoon of vinegar has been added. To three cups of root add one and one-half cups of White Sauce (see No. 207); put into a baking dish, sprinkle with a third of a cup of grated cheese, and place in a hot oven until cheese melts. Celery may be used in place of celery root.

254.--SOUTHERN CORN PUDDING

1 tablespoon bacon fat 1 egg well beaten 1/2 green pepper chopped 1 cup milk 1 slice onion chopped 1/2 teaspoon salt 1 can corn chopped 1/4 teaspoon paprika 2 tablespoons dried bread crumbs 2 slices bacon chopped fine

Cook pepper and onion in bacon fat five minutes; add corn, crumbs, egg, milk, and seasonings; pour into a greased baking dish, sprinkle with the chopped bacon, and bake in a slow oven until firm, or about twenty-five minutes.

855.--CUCUMBERS SAUTEED

Peel two cucumbers, cut in halves crosswise, slice in one-third-inch slices lengthwise, and soak in salted water for one hour; drain, dry, dip in flour seasoned with salt and pepper, and saute in hot fat until brown. Serve on toast.

256.--CARROTS SAUTEED

Select very small carrots; wash, scrape, and cook until tender in boiling salted water. Drain, dredge with flour, and saute in fat until brown.

257.--CARROTS VINAIGRETTE

4 cups carrots cut in half-inch cubes 3/4 cup brown sugar 1/2 cup vinegar 1 tablespoon shortening

Cook carrots in boiling salted water until tender, and drain; heat vinegar, sugar, and shortening to the boiling point, add carrots, and cook slowly half an hour, stirring occasionally.

258.--BAKED EGG PLANT

1 small egg plant 1/4 teaspoon paprika 1 onion finely chopped 1/2 cup boiling water 1 cup soft stale bread crumbs 2 tablespoons butter 1 teaspoon salt

Pare and slice egg plant, cut into half-inch cubes, soak in cold salted water half an hour, and drain; mix with onion, crumbs, and seasonings, and put into a greased baking dish; add boiling water, dot over with butter, and bake one hour in a moderate oven.

259.--FRIED EGG PLANT

Cut a small egg plant in one-third-inch slices; pare; cut each slice in quarters; soak in cold salted water for half an hour; drain; season with pepper and salt, dip in crumbs, then in egg, and then in crumbs again; and fry in deep fat about three minutes. Or dip in flour and saute in butter.

260.--EGG PLANT JULIENNE

Cut egg plant in two-inch slices, and pare; cut into quarter-inch vertical slices, and cut slices into quarter-inch strips; soak in cold salted water for half an hour; drain; dry, and fry in deep fat about three minutes.

261.--CREAMED LEEKS

Cut off tops of two bunches of leeks, and soak in cold water ten minutes; drain, and cook in boiling salted water about twenty minutes, or until tender; drain, and serve with White Sauce (see No. 207). The tops may be used for flavoring soups.

262.--ONIONS IN POTATO NESTS

1 quart small white onions 1/8 teaspoon pepper 1 tablespoon butter 1 tablespoon butter 6 potatoes 1/4 cup hot milk 1/3 teaspoon salt 1 tablespoon chopped parsley

Peel onions and cook in boiling salted water about one hour, or until tender; drain, and add butter. Pare, boil, and mash potatoes, season with pepper and salt, add butter and hot milk, and beat until light; shape potato into small nests with a spoon, or force through a bag and a rose tube. Fill with onions and sprinkle with parsley.

263.--GREEN PEAS (Canned)

Remove from can and rinse with cold water; put in saucepan, cover with cold water, bring to boiling point, and drain. Season with one-half teaspoon salt, one-fourth teaspoon pepper, one tablespoon butter, and two tablespoons of milk.

264.--PEAS AND LETTUCE

1 head lettuce 1 tablespoon butter 1/2 cup stock or water 1 tablespoon flour 3/4 teaspoon salt 1 can peas 1/8 teaspoon pepper 1 sprig mint 1 teaspoon sugar

Wash lettuce, drain, and chop; add stock and salt, and simmer half an hour; add pepper and sugar, and thicken with butter and flour blended together; add peas drained from their liquor, and mint, and simmer ten minutes. Remove mint before serving.

265.--STUFFED GREEN PEPPERS

6 green peppers 1/2 cup tomatoes 2 tablespoons bacon fat 1/2 teaspoon salt 1 teaspoon grated onion 1/4 cup buttered crumbs 1 cup cooked rice

Cut off one inch of the tops of peppers, and chop the tops; remove seeds and veins from peppers, scald with boiling water, and drain; cook chopped pepper with onion in the bacon fat for five minutes; add rice, tomatoes, and salt; fill peppers, cover with crumbs, place in a baking dish or in individual ramekins, and bake in a moderate oven half an hour.

266.--BOILED POTATOES

Wash potatoes, pare as thin as possible, remove the eyes, and soak in cold water from fifteen minutes to one hour, according to the age of the potato; cook in boiling salted water about half an hour, or until tender, allowing one tablespoon of salt to two quarts of boiling water. Drain, and dry on the back of the range or in the front of the oven with the door open. Serve very hot in an uncovered dish.

267.--BAKED POTATOES

Select medium-sized potatoes, scrub well, place in tin pan, and bake in a hot oven for about forty minutes.

268.--CREAMED POTATOES

2 cups raw potato balls 1 cup White Sauce (see No. 207) or half-inch cubes 1 teaspoon finely chopped parsley 1 slice onion

Cook potatoes with the onion in boiling salted water until tender; drain; remove the onion, mix with sauce, and sprinkle with parsley. If potato balls are used, cover unused potato with water and save for soup.

269.--POTATO CROUTONS

Cut potatoes in one-third-inch cubes, rinse with cold water, dry in a towel, and fry about two minutes in deep fat.

270.--FRENCH FRIED POTATOES

Wash and pare medium-sized potatoes, cut in eighths lengthwise, and soak in cold water for half an hour; drain, dry, and fry in deep fat about seven minutes; drain on soft paper, and sprinkle with salt. Cook only one layer in the basket at a time.

271.--HASHED BROWN POTATOES

Melt in the frying pan four tablespoons sausage fat, beef drippings, or other fat; add two cups chopped boiled potatoes, season, and cook slowly twenty minutes, or until well browned; fold double, and garnish with parsley.

272.--LYONNAISE POTATOES

4 boiled potatoes 2 tablespoons sausage fat 1/2 teaspoon salt 2 slices onion finely chopped 1/8 teaspoon pepper

Cut potatoes in half-inch cubes, and season with salt and pepper; put fat in frying pan, add onion, and cook slowly for ten minutes; add potatoes, stir well, and cook for ten minutes without browning.

273.--PAN-ROASTED POTATOES (Franconia)

Prepare potatoes as for boiling (see No. 266), boil ten minutes, drain, and cook in roasting pan with meat about forty minutes; baste often with fat in pan.

274.--SCALLOPED POTATOES WITH CHEESE

Wash and pare four potatoes, cut in very thin slices, put half of them in a greased baking dish; dredge with flour, sprinkle with salt, pepper, and two tablespoons grated cheese; repeat; cover with hot milk, and bake in a moderate oven one hour, or until potatoes are tender. Very old potatoes should not be used in this way.

275.--SCALLOPED POTATOES WITH PEPPERS AND CHEESE

1 quart half-inch potato cubes 1/2 teaspoon salt 1 onion chopped 1/2 teaspoon paprika 2 tablespoons bacon fat 2 canned red peppers 4 tablespoons flour 1/2 cup grated cheese 2 cups hot milk 1/2 cup buttered crumbs

Cook potatoes and onion in boiling salted water twenty minutes, and drain; melt bacon fat, add flour, and blend well; add milk and stir until smooth; add salt, paprika, peppers chopped, and cheese; mix with potatoes; turn into a greased baking dish, cover with Buttered Crumbs (see No. 472), and bake fifteen minutes, or until brown.

276.--STUFFED POTATOES WITH CHEESE AND BACON

4 large potatoes 1/4 teaspoon paprika 4 tablespoons grated cheese 1/4 cup hot milk 3/4 teaspoon salt 4 slices bacon

Wash potatoes and bake in a hot oven forty-five minutes; cut in halves lengthwise, remove potato, and force through potato ricer; add cheese, seasonings, and hot milk, beat vigorously, and refill potato skins; place half a slice of bacon on top of each, and put on the upper grate of a hot oven until bacon is crisp.

277.--STUFFED POTATOES WITH NUTS AND CHEESE

4 hot baked potatoes 1/2 tablespoon butter 1/4 cup nuts chopped fine 1/2 teaspoon salt 1/4 cup grated cheese 1/4 teaspoon pepper 1/4 cup milk Butter and paprika

Cut potatoes in halves, lengthwise, remove potato, and mash; add nuts, cheese, milk, butter, and seasonings, and beat until very light; refill shells, heaping mixture in the center, make a slight depression with spoon, put in a small bit of butter, sprinkle with paprika, and brown in a hot oven.

278.--FRENCH FRIED SWEET POTATOES

Cut cold boiled sweet potatoes into eighths lengthwise, fry in deep fat until brown, drain on soft paper, and sprinkle with salt.

279.--GLAZED SWEET POTATOES

Cut cooked sweet potatoes in one-third-inch slices lengthwise, put in a greased dripping pan, brush with melted butter or drippings, sprinkle thickly with brown sugar, and bake in a hot oven until glazed with melted sugar.

280.--SWEET POTATO CUSTARD

3 cooked sweet potatoes 1/4 nutmeg grated 2 eggs 1/4 cup brown sugar 1/3 teaspoon salt 1 quart milk

Force potatoes through a ricer; beat the eggs and milk with potato; add other ingredients, pour into buttered baking dish or cups, and bake in a slow oven until firm.

281.--STUFFED SWEET POTATOES

3 medium-sized baked sweet potatoes 1 tablespoon butter 1/2 teaspoon salt 1/4 cup milk 1/8 teaspoon pepper Powdered sugar

Cut baked potatoes in halves lengthwise; mash potatoes, add salt, pepper, butter, and milk, and beat well; fill potato shells lightly, sprinkle thickly with sugar, and bake in a hot oven until brown. Sliced marshmallows may be used instead of sugar.

282.--CREAMED SALSIFY (Oyster Plant)

Cut off the tops of a bunch of salsify; scrape, cut in quarter-inch slices, and keep white by putting in cold water with a tablespoon of vinegar in it until ready to cook; drain; cook in boiling salted water about twenty-five minutes, or until tender; drain, and mix with one cup of White Sauce (see No. 207).

283.--SPINACH

Pick over spinach, and wash well in several waters; put in kettle without water, cover, and cook about half an hour, or until tender; chop fine and season with salt, pepper, and butter. A thin slice of fat salt pork or a tablespoon of bacon fat may be cooked with spinach if preferred. In that case, omit butter. Or cook in ham or corned beef stock, drain, and season only with pepper. Garnish with thin slices of hard-cooked egg, or sprinkle with the yolk of egg pressed through a sieve.

284.--BAKED WINTER SQUASH

Cut half a small squash into four pieces, scrape out seeds and stringy part, put in a pan, shell side up, and bake in a hot oven about forty minutes. Remove from shell with a spoon, press through a sieve, season with salt, pepper, and butter, and serve. Or put in a greased baking dish, cover with Buttered Crumbs (see No. 472), and bake until crumbs are brown.

285.--PLYMOUTH SUCCOTASH

1/2 cup dried Lima beans 1/8 teaspoon pepper Corned beef stock 3/4 cup corned beef cut in small pieces 1/2 can corn

Soak beans over night, drain, cover with cold water, and cook one hour; drain, cover with stock, and cook until tender; add corn, pepper, and meat, and simmer ten minutes. Add salt if necessary. Any stock or left-over bits of meat may be used.

286.--BAKED TOMATOES

Cut four tomatoes in halves crosswise, sprinkle with salt and pepper, and cover with buttered crumbs; bake in a hot oven about twenty minutes, and serve with Mustard Pickle Sauce (see No. 200) or cooked salad dressing.

287.--TOMATO CUSTARD

1 can tomatoes 4 cloves 1 cup water 1/2 bay leaf 1-1/4 teaspoons salt 2 tablespoons sugar 1/4 teaspoon pepper 1/4 cup cracker dust 2 slices onion 2 eggs

Simmer tomatoes, water, and seasonings for fifteen minutes, and press through a sieve; add crumbs and slightly beaten eggs, and bake in greased custard cups about twenty minutes, or until firm; turn out on platter and pour Cheese Sauce (see No. 188) around them.

288.--FRIED GREEN TOMATOES

Wipe tomatoes, cut in thick slices, season with salt and pepper, dip first in flour, then in egg, then in crumbs, and fry in deep fat until brown. Or season, dip in flour only, and saute in butter.

289.--STEWED TOMATOES

1 can tomatoes, or 1/4 teaspoon pepper 6 ripe tomatoes 1/4 teaspoon soda 1 teaspoon salt 1 tablespoon butter 1 teaspoon sugar 1/2 cup bread crust crumbs

Put tomatoes in a stew pan; if fresh tomatoes are used, scald, peel, and cut in pieces. Add seasonings, except pepper, and cook slowly for thirty minutes; add butter and crumbs just before serving.

290.--STUFFED TOMATOES

Select six medium-sized tomatoes; cut a thin slice from the top of each, and remove the pulp; rub slices through a sieve, and add to pulp; add one cup soft stale bread crumbs, one teaspoon salt, one teaspoon Worcestershire sauce, and one tablespoon tomato ketchup; mix well, fill tomatoes, cover with Buttered Crumbs (see No. 472), and bake in a moderate oven half an hour.

291.--CREAMED WHITE TURNIPS

Cook two cups of half-inch cubes of white turnip in boiling salted water half an hour, or until tender; drain, and mix with one cup of White Sauce (see No. 207).

292.--VEGETABLE HASH

2 cups cooked cabbage 1/8 teaspoon pepper 1 cup cooked potatoes 1 teaspoon salt 1 cup cooked turnips 2 tablespoons beef drippings 1 cup cooked beets 1/3 cup stock or water 1 tablespoon grated onion

Mix vegetables and seasonings; melt fat in frying pan, add vegetables and stock; cook slowly half an hour. Fold, and serve on a hot dish. If vegetables are left from a boiled dinner, omit salt.

FOOTNOTES:

[8] For cooking common vegetables for which recipes are not given in this chapter, see Time Table for Cooking (page 240).