Chapter 24

Heat the griddle very hot and then pat the oysters dry, place on griddle and let brown slightly; turn on the other side. Lift when slightly brown, on to a piece of toast. Baste with a tablespoon of melted butter and garnish with finely chopped parsley and a slice of lemon.

BROILED OYSTERS A LA MARYLAND

Place the oysters in a hot frying pan and brown on both sides lightly. Lift to a piece of toast and cover with cream sauce and garnish with finely minced parsley and a slice of bacon.

OYSTER FARCI

Eighteen small oysters, One hard-boiled egg, One sweetbread, parboiled, Six mushrooms, pared and parboiled.

Chop fine and place in a bowl, and add

One cup of thick cream sauce, One tablespoon of finely minced parsley, One tablespoon of grated onion, Four tablespoons of finely minced celery, Two level teaspoons of salt, One level teaspoon of paprika, One-half level teaspoon of mustard, Three-quarters cup of fine bread crumbs, Three tablespoons of melted butter.

Mix thoroughly and then fill into well-cleaned deep oyster shells, fill slightly about the edge of the shell. Brush with beaten egg and then with fine crumbs. Fry until golden brown in hot fat or bake in a hot oven for twenty minutes.

OYSTER FRITTERS

Chop twenty-five small oysters fine and then measure the liquid, and add sufficient milk to make one and one-quarter cups. Place in a bowl and add

Two cups of flour, Two teaspoons of baking powder, One and one-half teaspoons of salt, One teaspoon of paprika, Three tablespoons of finely minced parsley, One tablespoon of grated onion, The prepared oysters, One well-beaten egg.

Beat to mix; then fry like fritters in hot fat. For oyster pancakes, use the oyster-fritter mixture and bake like griddle cakes on a hot griddle.

OYSTER OMELET

Place yolks of three eggs in a bowl and add four tablespoons of cream sauce. Drain and pat dry one dozen oysters. Chop fine and add to yolks of eggs with

One teaspoon of salt, One-half teaspoon of white pepper, Two tablespoons of bread crumbs.

Mix and fold in the stiffly beaten whites of three eggs. Pour into an omelet pan containing three tablespoons of bacon fat and cook until firm; turn and fold and roll, and then garnish with bacon.

OYSTER TIMBALE

Pare the timbale shells after the recipes given with the irons. Have the shells hot and then fill with oysters à la Newburg.

OYSTERS A LA NEWBURG

One and one-half cups of thick cream sauce, Yolks of two eggs, Juice of one lemon, One and one-half teaspoons of salt, One teaspoon of paprika.

Now drain and pat dry twenty-five oysters. Add to sauce and heat slowly until boiling point is reached. Cook for five minutes and then fill into shells and serve at once.

STEAMED OYSTERS

Scrub the oysters in the shell and place in a colander over a pot of boiling water. Cover closely until the shell opened and the oyster starts to curl. Remove from the steamer and lift off the flat shell, serving in the deep shell with lightly seasoned melted butter, celery and slice of lemon.

SWEET POTATOES

Sweet potatoes are the roots or tubes of a vine-like plant; it is a native of tropical climate, but it is grown in states as far north as New York. The delicious yams of the southern states and the West Indies are made into many attractive foods. The food value of the sweet potato is closely allied to that of the white potato, but it contains from 4 to 10 per cent. sugar, where the ordinary white potato has no sugar. And, then, too, this common vegetable will provide a variety of delectable dishes.

SWEET POTATO CROQUETTES

Wash and cook the potatoes until tender. Use six large sweet potatoes. Drain, cool and peel. Mash fine and then place in a bowl and add

One tablespoon of butter, Two tablespoons of finely minced parsley, One teaspoon of salt, One-half teaspoon of pepper.

Mould into croquettes and then dip in beaten egg and then in fine crumbs and fry golden brown in hot fat. Serve with cheese sauce.

SWEET POTATO NESTS

Cook sweet potatoes and peel and mash and then form into nests. Place the nests on a well-greased baking dish and fill with creamed dried beef. Place in the oven for ten minutes and heat. Sprinkle with grated cheese.

Sweet potatoes may be used for a border for stews, for goulashes, etc. Try this method of baking the potato: Wash well, scrubbing with a vegetable brush. Dry and then grease thoroughly and place in oven to bake. This method prevents a thick coarse skin from forming with the pulp attached to it.

FRENCH FRIED SWEET POTATOES

Pare and cut the potatoes as for French frying and then cook in hot fat until golden brown.

BROILED SWEET POTATOES

Pare cold, boiled potatoes and then cut in thin slices. Dip in bacon fat and broil in a broiler until golden brown.

SWEET POTATO COOKIES

One cup of brown sugar, Four tablespoons of shortening.

Cream well and then add

One cup of mashed sweet potatoes, One and one-half cups of flour, One teaspoon of baking powder, One-half teaspoon of nutmeg, Three-quarters cup of raisins, One egg.

Work to a smooth dough and then roll out on floured pastry board and cut one-quarter inch thick and then bake for eight minutes in a hot oven.

WEST INDIES SWEET POTATO PUDDING

One cup of brown sugar, Three tablespoons of shortening.

Cream well and then add

Two cups of sweet potatoes that have been rubbed through a fine sieve, One and one-quarter cups of milk, One well-beaten egg, One-quarter teaspoon of salt, One-half teaspoon of cinnamon.

Beat to thoroughly mix and then pour in a baking dish and bake in a moderate oven for thirty-five minutes.

SWEET POTATO BISCUIT

Two cups of mashed sweet potatoes, One cup of milk, Four tablespoons of shortening, One egg, Four tablespoons of sugar.

Beat to mix and then sift together

One quart of flour, Three tablespoons of baking powder, One and one-half teaspoons of salt.

Add to the potato mixture and work to a smooth dough. Roll on a slightly floured pastry board and cut with knife into square. Place on a baking sheet and wash well with milk, then bake in hot oven for fifteen minutes.

SWEET POTATO PUDDING, KENTUCKY STYLE

Pare four large sweet potatoes and then cut in thin paper-like slices. Now grease a baking dish well and place a layer of prepared sweet potatoes, and then dust lightly with cinnamon and cover with four tablespoonfuls of brown sugar. Repeat until the dish is full and then place.

One and one-half cups of milk in a bowl

And add

One whole egg, Yolk of one egg, One-half cup of sugar.

Beat well to mix and then add

Two teaspoons of vanilla.

Pour over the potatoes and bake for fifty minutes in a slow oven. Add to white of egg, which has been left over for this purpose, and add one-half glass of currant jelly. Beat until the mixture will hold its shape and then pile high on the cold pudding and serve.

SWEET POTATO PINEAPPLE

Wash and cook until tender six large sweet potatoes and then pare and mash well and then add

One tablespoon of butter, One teaspoon of salt, One-half teaspoon of pepper.

Pile on a baking dish and mould to shape of a pineapple. Make the pineapples eyes with the handle of a spoon and then brush with beaten egg and sprinkle with fine bread crumbs and then with two tablespoons of grated cheese. Bake in a hot oven for twenty minutes.

SWEET POTATO CAKES, GEORGIA STYLE

Cook and then peel and mash sufficient sweet potatoes to measure two cupfuls. Place in a bowl and then add

Two tablespoons of butter, Two tablespoons of finely minced parsley, Two tablespoons of finely minced red pepper, Six strips of bacon, minced fine and nicely browned.

Mould into flat cakes and roll in flour and brown in the hot bacon fat.

CANDIED SWEET POTATOES

Wash and cook the potatoes in their skins until tender and then drain and peel. Now place in a frying pan

Three-quarters cup of syrup, Piece of butter size of a walnut, One-half teaspoon of cinnamon, One-quarter teaspoon of nutmeg.

Bring to a boil and then add the potatoes and then let them marinate in the syrup, turning frequently for twenty minutes. Keep the pan where the potatoes will cook slowly, adding four tablespoons of boiling water.

POTATO SOUFFLE

Rub two cups of mashed potatoes through a fine sieve to remove the lumps. Place in a bowl and add

Yolks of two eggs, One teaspoon of salt, One-half teaspoon of paprika, One-half teaspoon of grated onion, One-half cup of milk.

Beat to mix and then cut and fold in the stiffly beaten whites of two eggs. Place in a well-greased pan and bake in a moderate oven for twenty minutes.

POTATO CROQUETTES

Mince fine sufficient bacon to measure four tablespoons after chopping. Place in a frying pan and add two grated onions; brown gently and then add

Two cups of mashed potatoes, One teaspoon of salt, One-half teaspoon of pepper.

Mix thoroughly and then mold into croquettes. Roll in flour and then dip in beaten egg and roll in fine crumbs. Fry until golden brown in hot fat.

WHITE POTATOES

POTATOES AU GRATIN

Cut cold boiled potatoes into dice and then season with salt and pepper and place a layer in a baking dish. Sprinkle with fine crumbs and one tablespoon of finely minced onion, two tablespoons of finely minced parsley. Place in a second layer and season, then pour over the last layer two cups of cream sauce. Sprinkle with fine crumbs and a little grated cheese and bake in a moderate oven twenty-five minutes.

POTATO CUSTARDS

Rub one cup of mashed potatoes through a fine sieve into a bowl and add

One cup of milk, Two well-beaten eggs, One teaspoon of salt, Pinch of mace.

Mix thoroughly and then turn into a baking dish and bake in a moderate oven until firm, usually about twenty minutes.

POTATO CUP FOR SALAD

Boil medium-sized potatoes in their jackets. Cool and then peel. With a teaspoon scoop out a well in the centre, leaving a thin wall of potato. Now trim neatly into shape. Place in a bowl and marinate in French dressing, turning frequently so that each position may be seasoned. Now prepare a filling as follows:

One cold boiled beet, cut into tiny dice, One-half cup of cooked peas, One onion, grated, Three tablespoons of finely minced parsley, One-half cup of cold boiled potatoes, cut into tiny dice.

Toss the vegetables gently to mix. Season with salt and pepper and reduce four tablespoons of mayonnaise with two tablespoons of vinegar. Fill into the potato cups and place in a nest of crisp lettuce leaves. Garnish with mayonnaise and serve ice cold.

NEW METHOD OF MAKING FRENCH FRIED POTATOES

Cut large cold boiled potatoes into cubes as for French fried potatoes and dust lightly with flour and brown quickly in hot fat. This method prevents the potato from being soggy in the centre.

POTATO CRUST FOR MEAT PIES

Mash boiled potatoes and then rub through a sieve to remove the lumps. Now add to

One quart of prepared potatoes, Three tablespoons of shortening, Two teaspoons of salt, One teaspoon of paprika, Two teaspoons of baking powder, One teaspoon of grated onion, One well-beaten egg, Six tablespoons of milk.

Beat thoroughly to mix and then spread in a layer about one inch thick on meat pies. Brush the top with milk and bake in a moderate oven for thirty-five minutes.

POTATO DUMPLINGS

Grate four large cold boiled potatoes into a mixing bowl and add

One and one-half cups of flour, One and one-half teaspoons of salt, One teaspoon of pepper, One small onion, grated, Three tablespoons of finely minced parsley, One egg, Three tablespoons of water.

Mix to a smooth dough and then form into balls the size of an egg. Drop into boiling water and cook for fifteen minutes. Lift and drain well and serve with either brown stew or cheese sauce.

BAKED POTATOES

Select large, well-shaped potatoes, and wax and grease thoroughly with shortening and place in the oven or broiler to bake. When done, cut a slice from the top and scoop out the contents of the baked potatoes into a bowl. Mash the potatoes and add a little milk, salt and pepper to taste and one tablespoon of butter to each potato. Beat until they are very light and fluffy and then fill back into the potatoes, piling up high. Place a strip of bacon on top of the prepared potatoes and place in a hot oven to brown the bacon. Dust with paprika and serve.

POTATO SALAD

Six boiled potatoes, diced, Three onions, chopped fine, Two green peppers, chopped fine.

Place in bowl and mix; then add

One cup of mayonnaise dressing, One-fourth cup of vinegar, One tablespoon of salt, One teaspoon of paprika.

Serve.

JELLIED POTATO SALAD

Prepare one quart of thinly sliced cold boiled potatoes and then add

Two cups of lettuce, shredded very fine, Three medium-sized onions, chopped fine, Two green peppers, chopped fine, Five tablespoons of finely chopped parsley, Two teaspoons of salt, One-half teaspoon of white pepper.

Cover with

Three-quarters cup of mayonnaise dressing, One-quarter cup of vinegar.

Toss gently to mix. Now chill a baking pan by placing on ice. Make two quarts of lemon gelatine. Pour some gelatine in the pan and turn it so as to make one-half-inch coating of gelatine all over the pan. Now spread on the potato salad in an even layer. Pour over the salad a little gelatin every few minutes to fill the crevices and cover the top. Set aside to mould and then when ready to serve, dip the pan in warm water for a few minutes and then unmould on a pastry board. Cut into squares and place in a nest of crisp lettuce leaves and garnish with a teaspoon of mayonnaise dressing.

GUTNEY RUN POTATO CAKE

Mince fine sufficient salt pork to measure one-half cup. Place in a frying pan and add three-quarters cup of chopped green onions. Cook slowly until tender, and then add one quart of mashed potatoes, well seasoned. Mix well and then turn into a bowl. Cool, and then form into cakes and roll in flour, and brown in hot pork fat. Serve with well-seasoned cream gravy.

HASHED-BROWN POTATOES

Peel cold boiled potatoes and then cut in one-quarter-inch dice. Dust well with flour and then place four tablespoons of shortening in a frying pan and when smoking hot add the potatoes. Toss gently until nicely browned and add the seasoning.

CORN

Nowhere do they cook corn as tender as it is usually prepared in the corn belt. Select full, well-shaped ears of corn and remove the husk, leaving just the last layer. Now fold back this layer of husk and remove all the silk from the corn, using a stiff vegetable brush for this purpose. Refold the husk about the corn and cook it.

How to cook the corn: Have a large kettle containing plenty of boiling water. Add one teaspoon of sugar, add corn and boil twelve minutes for small ears and fifteen to eighteen minutes for large ears; cover pot closely.

TO DRY CORN--LANCASTER COUNTY RECIPE

Select firm, full ears of corn and husk. Remove the silk with a cloth and then plunge the ears of corn into boiling water and cook for five minutes. Remove and dip in cold water and then cut from the cob with a sharp knife. Spread on shallow trays and dry in a commercial or homemade drier.

This corn may be dried in the oven at a temperature of about 110 degrees Fahrenheit. Leave the oven door open so that the moisture may quickly evaporate.

The Lancaster county farmers dry this corn in the sun and cover the trays with mosquito netting; they are brought in at night to protect them from the dampness and dew, which would start a mould on the corn while it is drying.

CORN FRITTERS FOR TWO PEOPLE

Score and scrape the corn from two medium-sized ears, and then place in a bowl and add

One well-beaten egg, Two tablespoons of finely minced parsley, Three-quarters cup of flour, One teaspoon of baking powder, One half teaspoon of salt, One-quarter teaspoon of pepper.

Beat to thoroughly mix and then either fry in hot fat or bake on a griddle.

SALTED CORN

Remove the husk from the corn, leaving just a single layer against the corn: fold back this single layer of husk and remove all the silk, wiping with a dry cloth. Place two inches of salt in the bottom of a deep crock and stand the ears so that each one will be entirely alone and encased in salt. Stand the tip end down, pack closely with salt and place two-inch layer on top Cover and place in a cool place. It is most important that the ears do not touch.

TOMATOES

TOMATO EGG CUSTARD

Prepare four tomatoes by cutting slice from top and scooping out the centre with spoon; break into a small bowl two eggs, adding

Two tablespoons of milk, One teaspoon of grated onion, One teaspoon of finely minced parsley, One teaspoon of salt, One-half teaspoon of paprika.

Beat to mix and then pour into the prepared tomatoes. Sprinkle each tomato with fine bread crumbs and bake in a moderate oven for thirty minutes.

TOMATOES AND EGGS, PARDUE

Place in a saucepan

One and one-half cups of stewing tomatoes, One grated onion, One tablespoon of finely minced parsley, One teaspoon of salt, One-half teaspoon of paprika, Three level tablespoons of cornstarch.

Dissolve the starch, salt and paprika in the cold tomatoes and bring to a boil. Cook for ten minutes and then fill into custard cups. Now break into each cup one egg and sprinkle with fine crumbs. Place a tiny bit of butter in the centre of the cup. Bake in a moderate oven for eighteen minutes.

TOMATO OMELET

Dip two tomatoes in boiling water to loosen the skin. Peel and then cut in slices. Place two tablespoons of shortening in a pan and fry the sliced tomatoes, turning frequently. Prepare an omelet and cook, using another pan. When the omelet is dry and ready to fold over pour the prepared tomatoes over it. Season, fold and then roll and serve.

BAKED TOMATOES

Cut a slice from the top of the tomato and with a spoon remove the centres. Chop the centres fine and then place in a bowl and add

One onion, grated, Two tablespoons of finely chopped parsley, One well-beaten egg, One teaspoon of salt, One teaspoon of paprika, Three-quarters cup of fine bread crumbs, Three tablespoons of melted shortening.

Grease the tomatoes to prevent bursting and then fill, forming into a point at the top. Place in a greased baking pan and add one-half cup of hot water. Bake for forty minutes.

TOMATO FRITTERS

Cook a sufficient amount of tomatoes to measure two cups, adding

One onion, grated, Two teaspoons of salt, One teaspoon of pepper, Pinch of cloves, One-half cup of cornstarch, dissolved in, One-half cup of cold water.

Cook until thick and then pour into a shallow pan and set in a cool place to mould for four hours. Cut into oblongs and then dip in beaten egg and roll in fine crumbs. Fry until golden brown in hot fat.

TOMATOES AU GRATIN

Slice six medium-sized tomatoes in thin slices. Place a one-half inch layer of bread crumbs in a small baking dish, then a layer of tomatoes, then the bread crumbs and again the tomatoes. Repeat this until the dish is full. Pour over it one cup of thick cream sauce and sprinkle with fine crumbs. Bake in a moderate oven for twenty-five minutes.

ROAST TOMATOES

When preparing the roast for dinner wipe four tomatoes and then place them in the pan and roast with the meat, basting frequently.

TOMATOES AND STRING BEANS

There are many vegetables that may be combined with tomatoes for the sake of variety. Place two cups of cooked string beans in a saucepan and add

One and one-half cups of stewed tomatoes, One onion, grated, One teaspoon of sugar, One and one-half teaspoons of salt, One tablespoon of cornstarch.

Dissolve the seasoning and starch in the cold tomatoes before adding to the beans. Lima beans, cauliflower and corn may be used to replace the string beans.

BAKED EGG-PLANT AND TOMATOES

Pare the egg-plant and then cut into slices. Sprinkle lightly with salt and then cover and set aside for two hours. Wash and then drain well and cut into dice. Place in a baking dish and add

Two green peppers, chopped fine, One onion, chopped fine, Two teaspoons of salt, One teaspoon of paprika, Two cups of prepared tomatoes.

Sprinkle the top with fine crumbs and grated cheese. Bake in a moderate oven for twenty-five minutes. To prepare the tomatoes rub two cups of cold stewed tomatoes through a fine sieve and add six tablespoons of cornstarch. Dissolve and then bring to a boil and cook slowly for five minutes.

GREEN TOMATOES MINCE FOR PIES

Cut one-quarter peck green tomatoes in small pieces and then sprinkle with three tablespoons of salt. Place in a square of cheese-cloth and then tie up and hang where it can drain all night. In the morning place a one and one-half pound can of corn syrup in a saucepan and add

One-half pound of brown sugar, One tablespoon of cinnamon, One teaspoon of nutmeg, One-half teaspoon of allspice, One-half teaspoon of ginger, Two packages of raisins, One-half cup of salad oil.

Bring the mixture to a boil and then cook slowly for one-half hour. Fill into jars and then process in a hot-water bath for twenty minutes. Seal and test for leaks. Store in a cool, dry place. This makes a delicious pie filling.

TOMATO DUMPLINGS

Place in a mixing bowl

Two cups of flour, One teaspoon of salt, One-quarter teaspoon of pepper, Four teaspoons of baking powder.

Sift to mix and then rub in four tablespoons of shortening and use two-thirds of a cup of water to make a dough. Divide into five parts and then roll each piece into squares. Place in the centre of each one a peeled tomato, cut in slices, and season with a little grated onion, parsley, salt and pepper. Fold the dough over. Place in a baking sheet and brush the tops with beaten eggs. Bake in a hot oven for thirty minutes. Serve with cheese sauce.

STUFFED TOMATOES WITH CHICKEN SALAD

Prepare the chicken sandwich filling. Select firm, medium-sized tomatoes and then cut a slice from the top, and with a spoon scoop out the centres of the tomatoes. Fill with the salad sandwich mixtures and then roll in wax paper.

TOMATO TOAST

Cook a sufficient amount of tomatoes to measure one and one-half cups. Now add

One medium-sized onion, cut in thin slices, One green pepper, chopped very fine.

Cook slowly until the onion is soft and then rub through a fine sieve and add two tablespoons of cornstarch dissolved in three tablespoons of water. Bring to a boil and then season. Now pour over thick slices of bread toasted brown and sprinkle with grated cheese.

BAKED TOMATOES (COLD)

Select firm tomatoes. Cut a slice from the top and then with a spoon carefully scoop out the centres. Rub the outside of the tomatoes with plenty of shortening. Place in a baking dish and pour into the dish holding the tomatoes one-half cup of water. This will prevent the skin from bursting. Now place in a bowl

Four eggs, Three-quarters cup of milk, Two tablespoons of finely minced parsley, One tablespoon of grated onion, One teaspoon of salt, One-half teaspoon of paprika.

Beat to mix and then pour into the tomatoes. Bake in a moderate oven until the custard is firm in the centre. Cool and then set on ice to chill. Serve with Russian dressing.

APPLE BUTTER WITHOUT CIDER

Pare one-half basket of apples. Place the parings in a preserving kettle and cover with cold water. Cook until soft and then strain the liquid. Measure and place six quarts of this juice in a preserving kettle and add the apples, sliced very thin. Cook and then add

One and one-half level tablespoons of cinnamon, One teaspoon of nutmeg, One teaspoon of allspice, One-half teaspoon of cloves, One-quarter teaspoon of ginger, One-half cup of cider vinegar, One and one-half pounds of brown sugar, or two and one-half pounds of syrup.

Stir to blend thoroughly. Cook slowly until very thick. Place an asbestos mat under the preserving kettle.