CHAPTER XII.

VEGETABLES.

Fresh-gathered vegetables are much the best. Soaking in cold water improves all. Always boil in _salted_ water, a tea-spoonful for each quart of water. Do not let them stop boiling, or they will thus become watery.

POTATOES.

The excellence of potatoes depends greatly on the _species_ and on the _age_. Much also depends on the cooking, and here there are diversities of modes and opinions. Peeling potatoes before cooking saves labor at the time of taking up dinner, which is a matter of consequence. They should, after peeling, soak an hour in cold water; then boil them in salted water, putting them in when the water boils. Have them equal in size, that all may be done alike. Try with a fork, and when tender drain off the water, sprinkle on a little fine salt, and set them in the oven, or keep them hot in the pot till wanted.

Some boil with skins on; in this case, pare off a small ring, or cut off a little at each end for the water within to escape, as this makes them more mealy.

Some make a wire basket and put in the potatoes peeled and of equal size; and when done, take them up and set in the oven a short time. This is the surest and easiest method.

Old potatoes should be boiled in salted water, then mashed with salt, pepper, and cream or butter.

New potatoes boil in salted water, and rub off the tender skins with a coarse towel.

=A good Way for old Potatoes.=—Peel and soak in cold water half an hour, then slice them into salted water that is boiling; when soft, pour off the water, add cream, or milk and butter, with salt and pepper, also dredge in a very little flour.

Another way is to chop the cold boiled potatoes, and then mix in milk, butter, salt, and pepper.

Some cold potatoes are nice cooked on a gridiron. A favorite relish for supper is cold potatoes sliced and dressed with a salad dressing of boiled eggs, salt, mustard, oil, and vinegar.

=Cold Potato Puffs.=—Take cold mashed or chopped potatoes and stir in milk and melted butter. Beat two eggs and mix, and then bake till browned. It is very nice, and the children love it as well as their elders. This may be baked in patties for a pretty variety.

=To cook Sweet Potatoes.=—The best way is to parboil with the skins on, and then bake in a stove oven.

=Green Corn.=—Husk it; boil in salted water, and eat from the cob; or cut off the corn and season it with butter or cream and salt and pepper. If green corn is to be roasted, open it and take off the silk, and then cook it with husks on, buried in hot ashes; or if before the fire, turn it often.

=Succotash.=—Boil white beans by themselves. Cut the corn from the cob and let the cobs boil ten minutes, then take them out and put in the corn. Have only just water enough to cover the corn when cut. If there is more than a tea-cupful when the corn is boiled about half an hour, lessen it to that quantity, and add as much milk, and let the boiling continue till, on trial, the corn is soft, and then stir in a table-spoonful of flour wet in cold water. Then let it boil three or four minutes, take up the corn, and add the beans, with butter, pepper, and salt. Have twice as much corn as beans. Some use string-beans cut up.

If you have boiled corn left on the cob, cut it off for breakfast, and add milk and eggs, salt and pepper, and bake it. Some say this is the best way of all to cook sweet corn.

=Salsify, or Oyster Plant.=—Scrape, cut into inch pieces, and throw into cold water awhile; put into salted boiling water, just enough to cover them, and when tender turn off the water and add milk, butter, salt, and pepper, and thicken with a very little flour; then serve. Or, mash fine, and add a beaten egg and a little flour; make round, flat cakes, and cook on a griddle.

=Egg Plant.=—Cut into slices an inch thick and peel. Lay these in salted water an hour; then dip into egg, and rub in bread or cracker-crumbs, and cook on a griddle.

=Carrots.=—Boil in salted water till tender, take off the skin, slice and butter them. They are improved by cooking in broth. Some add chopped onion and parsley.

=Beets.=—Wash, but do not cut them before boiling; boil till tender, take off the skin, slice and season with salt, pepper, vinegar, and melted butter. If any are left, slice them into vinegar, for a pickle.

=Parsnips.=—Boil in salted water, take off the skins, cut in slices lengthwise, and season with salt, pepper, and butter. When cold, chop fine, add salt, pepper, egg, and flour, make small cakes, and cook on a griddle.

=Pumpkin and Squash.=—Cut in slices, boil in salted water till tender, drain, and season with salt, pepper, and butter. Baked pumpkin, cut in slices, is very good.

=Celery.=—Cut off the roots and green leaves, wash, and keep in cold water till wanted.

=Radishes.=—Wash, cut off tops, and lay in cold water till wanted.

=Onions.=—Many can not eat onions without consequent discomfort; though to most others they are a healthful and desirable vegetable. The disagreeable effect on the breath, it is said, may be prevented by afterward chewing and swallowing three or four roasted coffee-beans. Those who indulge in this vegetable should, as a matter of politeness and benevolence, try this precaution.

The best way to cook onions is to peel, cut off top and tail, put in cold water for awhile, and then into boiling salted water. When nearly done, pour off the water, except a little, then add milk, butter, pepper, and salt. When onions are old and strong, boil in two or three waters; have each time _boiling_ water.

=Tomatoes.=—Pour on scalding water, then remove the skins, cut them up, and boil about half an hour. Add salt, butter or cream, and sugar. Adding green corn cut from the cob is a good variety. Some use pounded or grated stale bread-crumbs to thicken. Some slice without peeling, broil on a gridiron, and then season with pepper, salt, and butter. Some peel, slice, and put in layers, with seasoning and bread-crumbs between, and bake in an oven. If eaten raw, the skins should be removed by a knife, as scalding lessens flavor and crispness. Ice improves them much. The acid is so sharp that many are injured by eating too many.

=Cucumbers.=—Peel and slice into cold water, and in half an hour drain and season with salt, pepper, and vinegar. Some slice them quarter of an inch thick into boiling water, enough to cover them, and in fifteen minutes drain through a colander, and season with butter, salt, pepper, and vinegar.

=Cabbage and Cauliflower.=—Take off the outer leaves and look for any insects to be removed, and let it stand in cold water awhile. It should be cut twice transversely through the hardest part, that all may cook alike. It is more delicate if boiled awhile in one water, then changed to another boiling hot water, in the same or another vessel. If you are cooking corned beef, use for the second water some of the meat liquor, and it improves the flavor. Drain it through a colander. Some chop the cabbage before serving, and add butter, salt, pepper, and vinegar. Others omit the vinegar, and add two beaten eggs and a little milk, then bake it like a pudding. This is the favorite mode in some families. Cauliflower is to be treated like cabbage.

=Asparagus.=—The best way to cook it is to cut it into inch pieces, leave out the hardest parts, boil in salted water, drain with a colander, and add pepper, salt, melted butter or cream, when taken up. Some beat up eggs and add to this; stir till hardened a little, and then serve.

=Macaroni.=—Break into inch pieces and put into salted boiling water, and stew till soft—say twenty minutes. Drain it and put it in layers in a pudding-dish, with grated cheese between each layer. Add a little salted milk or cream, and bake about half an hour. Many can not eat this with cheese. In this case it is better to pour cold soup or gravy upon it, and bake without cheese.

=Various Ways of cooking Eggs.=—Put eggs into boiling water from three to five minutes, according to taste. A hard-boiled egg is perfectly healthy if well masticated. Another way is to put them in a bowl or an egg-boiler, and pour on boiling water for two or three minutes, then pour off the water and add boiling water, and in five or six minutes the eggs will be cooked enough.

To make a _plain omelet_, beat the yelks of six eggs, add a cup of milk, season with salt and pepper, and then stir in the whites cut to a stiff froth. Cook in a frying-pan or griddle, with as little butter or fat as possible. Let it cook about ten minutes, and then take up with a spad, or lay a hot dish over and turn the omelet on to it. This is improved by mixing in chopped ham or fowl. Some put sugar in, but it is more apt to burn.

A _bread omelet_ is made as above, with bread-crumbs added, and is very good.

An _apple omelet_ is made as above, with mashed apple-sauce added, and this also is very good. Jelly may be used instead of apple.