Part 5

Slice five or six cold boiled potatoes, one cucumber, a dozen olives, and three small onions, into a bowl; add half a teacupful of capers, a few chopped meats of English walnuts, and cover with mayonaise dressing.

BEET SALAD.

Boil small sized beets till tender in salted water; remove the skin, scoop out the center--leaving the sides one quarter of an inch thick; pour over them a French dressing to which has been added a few drops of onion juice; stand aside for an hour. Chop up four stalks of crisp celery and one cucumber; add one tablespoonful of chopped parsley, one half teaspoonful of onion juice and the chopped pieces of the beet taken from the centers; mix all together, drain the beets, and fill with the mixture; arrange on water cress, pour over it a French dressing.

CABBAGE SALAD.

Select a solid, white, head of cabbage, cut in half; then slice as finely as possible, with sharp knife or cabbage cutter the quantity desired; let stand in cold salted water for half an hour, drain thoroughly, and dress freely with cream dressing, to which has been added a dozen sliced olives, and a teaspoonful of chopped parsley.

SALAD OF GRAPE FRUIT AND WALNUTS.

Remove the pulp carefully from the grape fruit and add walnut meats in proportion of one half to the quantity of pulp; make a dressing of three tablespoonfuls of oil, with salt to taste, a dash of cayenne pepper, and one tablespoonful of lemon juice; pour this over the grape fruit and walnuts, and serve very cold.

A SWEET SALAD.

Slice bananas, and place in pudding, or salad dish, alternate layers of banana and strawberries, covering each layer liberally with sugar. Cover with whipped cream. Instead of strawberries, oranges may be used.

ORANGE SALAD.

Beat the yolks of four eggs until very thick and light colored, then beat into them, gradually, one cupful of sifted, powdered sugar and half a level teaspoonful of salt; beat until the sugar is dissolved. Next add the juice of two lemons and beat again. Peel and slice thin, six bananas. Peel four oranges, cutting close to the pulp, pick out the seeds, and slice oranges across in thin slices. Put into a deep glass dish a layer of bananas, then of the dressing, then of the orange, then again a layer of each in the same order with banana on the top, and pour the remainder of the dressing over it. Set on ice and serve very cold.

SALMAGUNDI.

Cut into neat strips three cold boiled potatoes, one carrot, one large beet, one half of a small cauliflower--all boiled and cold. Pile in attractive order on a flat dish; chop a cucumber pickle fine and strew over the pile, cover with raw tomatoes, pared and sliced; surround with crisp lettuce leaves as an outer bordering and pour mayonaise dressing over all. Pass a boat of dressing with the salad, also toasted crackers and cheese.

LETTUCE AND GRAPE FRUIT SALAD.

Tear a head of washed lettuce into pieces. Pare and divide into carpels one grape fruit. With a pen-knife slit the white skin that envelops each carpel; take hold of the two ends, bend it back, and the fruit will fall out in little pieces, remove the seeds. Pour fruit and juice over the lettuce, and serve with a French dressing.

VEGETABLES.

CREAMED VEGETABLES.

Take equal quantities of carrots, turnips, asparagus, peas and cauliflowers. With a vegetable scoop cut the carrots and turnips into pieces a quarter of an inch square, or turn them into the shapes of olives, filberts, &c. Divide the cauliflowers and asparagus into small, neat pieces. Cook the vegetables separately in plenty of water; when tender drain and dry them; cover with white sauce and serve.

ESCALOPED ONIONS, CAULIFLOWER, OR ASPARAGUS.

Boil until tender, then put in baking dish and pour over sauce made of one tablespoonful of butter rubbed into one and one half tablespoonfuls of flour, pour over it one pint of hot milk, and cook until it is like a custard. Sprinkle thick with bread crumbs and bake one half hour. Cut the vegetables into small pieces before pouring over the sauce.

ASPARAGUS.

BAKED ASPARAGUS.

Place the asparagus with the root ends together in a baking dish; sprinkle in salt and black pepper; mix two tablespoonfuls of flour smoothly with soft butter to make a thin paste; spread it over the asparagus; cover the dish with a plate; lay a weight on it; cook it until the asparagus is very tender. It may be served in the dish in which it is baked.

ASPARAGUS ON TOAST.

Cut away the hard ends; wash, then tie lightly together in a large bunch with the heads all one way; set in deep kettle with the heads up, fill with salted water to within two inches of the top of the asparagus; cover and let boil until the stems are tender; the steam will have cooked the tops. Have ready bread toasted a delicate brown in the oven. Cut toast in strips about two inches wide, lay it on hot shallow dish or platter, butter liberally, drain the asparagus and pile it on the toast; sprinkle liberally with butter, pepper, and salt, and serve with cut lemon.

ASPARAGUS WITH WHITE SAUCE.

Make a good crust and line a baking dish, fill with cooked asparagus, dress with the white sauce; cover with top crust; and bake in hot oven.

ASPARAGUS PIE.

Make a good crust and line a baking dish filled with cooked asparagus, dressed with the white sauce; cover with top crust; and bake in hot oven.

ASPARAGUS PUDDING.

Beat together four eggs, a tablespoonful of butter, pepper and salt. Add three tablespoonfuls of flour mixed with one third teaspoonful of baking powder, then a scant cupful of milk, and finally the boiled, chopped tender tops of two bunches of asparagus. Put into a well greased mould with a top, cook in a pot of boiling water two hours; turn out and pour over it a cupful of drawn butter.

BEANS.

CREAMED STRING BEANS.

Cut the ends and string them. Put them in a covered saucepan with water, and cook till tender, drain, and remove any strings that may have adhered, then place again in the pan, add one cupful of cold milk, and salt to taste; thicken with flour mixed smoothly with soft butter to the consistency of thick cream; let them cook until the sauce is thoroughly done, add a dash of pepper, and serve in hot covered dish.

WAX BEANS.

The yellow wax bean is very nice when young, prepare as you do any string bean, stew until tender, letting liquor boil away and seasoning with salt, pepper, and butter.

BOSTON BAKED BEANS.

Small navy beans are the best. Carefully pick over and wash one pint, soak over night in enough water to cover; in the morning place in a kettle with fresh water and boil for fifteen minutes; skim out of this water, and put into an earthen crock, add one large spoonful of molasses; one teaspoonful of mustard, salt to taste, and a large heaping tablespoonful of butter with water enough to cover; place a cover on the crock and set in the oven, cook them all day. They need to be watched at intervals of half an hour to see that the water is visible at the top of the beans; the last hour, if the oven is moderate, no more water should be added.

DRIED LIMA BEANS.

One cupful is sufficient for a family of five. Wash and put to soak over night. Steam in double boiler, with just water enough to float, until thoroughly tender. Salt to taste and add one tablespoonful of butter and a dash of pepper.

Dried beans can be freshened in an hour by soaking in hot water, and renewing the water as soon as it cools.

FRESH LIMA BEANS.

Boil until tender in just water enough to float, when nearly done, uncover and let water simmer away, add one cupful of sweet cream, and salt to taste just before serving. If you do not have cream, use milk, thickened with one teaspoonful of flour mixed with one tablespoonful of soft butter.

SUCCOTASH.

Take one cupful of cold cooked lima beans; add one half can of sweet corn, or equal quantity cut from cob; season to taste and add one teaspoonful of butter and one cupful of milk; cook until the corn is tender. Serve in hot, covered dish.

CORN.

ROASTED CORN.

Steam the ears until tender, then strip them, turn each ear in a flat plate in which there is a sufficiency of melted butter; then place them on a gridiron over a clean coal fire, and turn them until they are well toasted.

CUT CORN.

Steam the ears until tender, then strip them and cut the corn from the cob; add butter and seasoning to taste; place in hot covered dish; set in steamer until thoroughly heated through and serve very hot.

GREEN CORN--STEAMED.

Select nice full ears; and place in steamer with the husks on. Steam an hour or more until tender then strip the ears; cutting off both ends; heap the corn on a hot shallow dish and set in the oven a minute or two to dry.

CORN FRITTERS.

In the summer when fresh corn can be had, grate the corn from the cob and mix in proportion of one cupful of grated corn to three well beaten eggs; salt to taste and fry in hot butter by spoonfuls; serve hot. They are much more delicate and delicious than where flour and milk are used. The corn supplies both the milk and flour in its own substance. Grated, or very tender, canned corn can be used in the same way in the winter season.

BAKED CORN.

Chop as fine as possible the contents of one can of corn; add a heaping tablespoonful of butter; season to taste; add one pint of milk; put in baking dish; place in oven and bake until a nice brown.

CORN PUDDING.

Cut enough uncooked corn from the cob to fill a pint measure; place in covered sauce pan with a pint of cold milk; let cook until tender; then add two tablespoonfuls of flour smoothly mixed with cold milk. Stir until the mixture thickens; add two tablespoonfuls of butter; set it off to cool.

Beat the yolks of four eggs in a large bowl; beat whites separately to a stiff froth; then mix well with the yolks, add to the warm corn and milk mixture, put into a hot buttered baking dish and brown in quick oven.

CORN ON TOAST.

Take pieces of bread four inches square and fry a delicate brown in butter; then heap on the bread a large tablespoonful of stewed or canned corn and heat through thoroughly; serve very hot.

CORN PATÊS.

Chop finely half a can of corn; stir in bread crumbs until stiff; season with salt and pepper; fill patê shells two thirds full and lay piece of butter size of hickory nut on top of each filling; then pour over each one a tablespoonful of cream; place in oven and bake till delicate brown; serve hot. Very much like oysters.

If creamy dressing is preferred, omit the bread crumbs, and thicken the cream with a little flour and butter before pouring over the corn, use a little more cream to each shell.

CABBAGE.

TO BOIL CABBAGE.

Wash in cold water, and pick over very carefully. Put whole in a covered boiler, with the stem end down, sprinkle well with salt, pour over it a cupful of cold water, boil until it is very tender, then uncover it for the water to boil away; set it on the back of range to dry, take off the coarse outer leaves, serve it in a hot, deep, dish. Cut the cabbage into halves or quarters and lay butter on each piece.

CABBAGE IN WHITE SAUCE.

Cut a head of white cabbage in pieces two or three inches large, put them into a covered saucepan with salt, one cupful of cold water, and flour mixed to a smooth thin paste with soft butter; boil until the cabbage is very tender.

CABBAGE IN MILK.

Chop coarsely one-fourth large or one-half small head of cabbage; put over in saucepan with enough salted water to float; let cook until nearly done, then drain; add one quart of rich milk and cook until tender; add salt, pepper, and butter to taste.

HOT SLAW.

Chop one half large, or one small head of cabbage; put over in saucepan with salted water; cook till tender, but not soft; drain, add one-half cupful of vinegar, salt and pepper to taste, with one tablespoonful of butter.

BAKED CABBAGE.

Boil a firm, white, head of cabbage until tender, drain, and set aside until cold. Then chop fine; add two well beaten eggs; one ounce of butter; salt, and pepper, with three tablespoonfuls of cream; bake in moderate oven.

EGG PLANT.

ESCALOPED EGG PLANT.

Steam a whole egg plant until it is soft throughout; cut it in half, lengthwise; put each half into a vegetable dish; cut it in squares; sprinkle them with salt and moisten with Worcestershire Sauce; spread butter over them; dredge with powdered crackers; strew with pieces of butter and brown in a quick oven.

BAKED EGG PLANT.

Peel and cut in pieces enough egg plant to fill a quart bowl; steam until it can be mashed smooth; stir in two tablespoonfuls of butter, one tablespoonful of salt, and one half teaspoonful of black pepper; put it into a baking dish; smooth it over, dredge it with powdered cracker; strew it with pieces of butter; and brown it in a quick oven.

FRIED EGG PLANT.

Cut it crosswise into thin slices; fry them immediately in boiling cocoanut butter or vegetable oil; sprinkle both sides with salt and black pepper; cover the frying pan with a tin cover; set it on the back of range to steam until the egg plant is very tender; serve on a hot shallow dish.

EGG PLANT IN EGG AND CRACKER.

Cut it in thin slices across; fry it immediately in hot cocoanut butter or vegetable oil; lay the slices on a cold dish; sprinkle both sides with salt and black pepper; pour beaten egg over to moisten both sides; turn each slice in powdered cracker; fry them a second time in the boiling fat; lay them on a hot dish; serve them brown and crisp.

EGG PLANT BALLS.

Prepare as for baked egg plant; roll a tablespoonful into round balls in the palms of the hands, flatten them, pour beaten egg over them to moisten both sides, turn each in a plate of powdered crackers, fry them brown in boiling fat, and serve them on a hot shallow dish.

PEAS.

GREEN PEAS.

Do not wash peas, as it spoils their flavor and makes them less nutritious. Peas should not be shelled until immediately before using.

TO BOIL PEAS.

Put them into a covered saucepan, with cold water enough to float them; boil them until the peas are tender; then uncover them for the water to boil away; set them at the back of range to dry; serve them in a hot, covered, vegetable dish, with a tablespoonful of butter laid on them; or, if liked, one cupful of cream may be added just before removing from saucepan.

PEAS IN WHITE SAUCE.

Put the peas into a saucepan, with one cupful of cold water, and one teaspoonful of flour, mixed smoothly with soft butter to make a thin paste. Cover the saucepan, and boil the peas until they are very tender; add one-half cupful of cream and serve in a hot, covered dish.

PATÊS WITH PEAS.

Make little shells of puff paste and dress with peas stewed tender, to which has been added cream, thickened slightly with flour and butter.

PASTRY WITH PEAS.

Make little shells of pie crust and fill with young peas cooked tender and seasoned with pepper, salt, and butter; the peas should be carefully drained before filling the shells.

POTATOES.

BOILED POTATOES.

Boiled potatoes are more nutritious when boiled in the skin. They should be placed in a kettle with a sufficient amount of cold water to cover them, salted to taste, cooked in an uncovered kettle, and the water permitted to boil away; then let kettle remain on the back of range where they will keep hot, until the potatoes are dry and mealy. Peel before serving.

NEW POTATOES.

Small new potatoes with white skins need not be peeled, but should be buttered liberally and served in a hot dish.

MASHED POTATOES.

Boil until tender and place in colander, have ready a large bowl with tablespoonful of butter and half a cupful of cream; mash through the colander into a bowl, then whip potatoes and seasoning thoroughly with a fork, as a spoon destroys the delicacy; place in dish and set uncovered over steam to heat thoroughly. Serve quickly.

POTATO CROQUETTES.

To one pint of hot mashed potatoes add one tablespoonful of butter, one half saltspoonful of pepper, one half teaspoonful of salt, one dash of cayenne, one half teaspoonful celery salt, and a few drops of onion juice. Beat until very light. When slightly cooled, mix in yolk of one egg; add one teaspoonful of chopped parsley. Shape into croquettes, roll in fine bread crumbs, then in a mixture of egg and milk, roll again in bread crumbs, let stand about fifteen minutes in a cold place, then fry by plunging in very hot fat for a moment. Do not fry more than three at a time, in order not to chill the fat. Drain carefully.

POTATO PATÊS.

Take a tablespoonful of warm mashed potato in the palm of your hand, shaping it like a ball; then with a teaspoon take out a good part of the center. Fill this potato patê shell with minced onion and celery cooked tender in butter, and add a grating of cheese; season to taste, then cover it over with potato; dip into melted butter and egg; place in a shallow baking pan and place in a hot oven, let come to a nice brown; serve on platter garnished with parsley.

SARATOGA CHIPS.

Select medium sized potatoes, pare, wash, and slice them very thin; dry with a napkin. Have kettle of cocoa butter, or oil, heated to right temperature (see “Important Notes”) and sprinkle potatoes in kettle; do not crowd; when a delicate brown, skim out, and place in sieve in a warm place to drain; sprinkle lightly with salt.

PRINCESS POTATOES.

Boil and mash the desired quantity; while the potatoes are still warm spread them half an inch thick on a plate and set away to cool. When ready to use them, cut the potato into strips an inch wide and two inches long; dip the strips into melted butter, and then into well beaten egg, finally placing them in a baking pan and browning them in a hot oven.

WACHTMEISTER POTATOES.

Select potatoes of medium size and perfect shape; scour the skins, and steam until tender, then place in oven until skin is slightly toughened; remove from oven and open at one end, carefully removing contents, do not break the skins. Have ready a bowl of whipped cream; mash the potatoes and mix freely with whipped cream. Stuff back in potato skins and set in shallow dish, open ends up; place back in oven and let them get thoroughly hot, then serve. One who has been a strict vegetarian for years finds salt a poison; and it is omitted intentionally in the “Wachtmeister” receipt. It can of course be added to potato in mixing for those who desire it.

POTATOES IN WHITE SAUCE.

Peel and quarter potatoes, put them into saucepan (with salt, if desired) add flour and butter, mixed to a smooth paste, in the proportion of one tablespoonful of flour to two of soft butter, a teaspoonful of chopped parsley and just water enough to float potatoes; cover the saucepan and cook until potatoes are very tender.

LYONAISE POTATOES.

To one tablespoonful of finely chopped onion, add seasoning to taste; place in frying pan with two tablespoonfuls of butter and let fry a light brown, being careful not to burn. Have ready one quart of cold boiled potato cut in small dice, add and turn delicately with fork until potatoes have absorbed the butter; just before removing from fire add one tablespoonful of chopped parsley. Serve very hot.

ESCALOPED POTATOES.

Pare, wash and slice enough potatoes to nearly fill a baking dish; season to taste, fill the dish with cold milk and add one large tablespoonful of butter distributed over the top, bake in moderate oven, keeping dish covered until potatoes are nearly done. Then remove cover and brown.

FRENCH FRIED POTATOES.

Peel and cut in strips medium or small potatoes, wash, then dry with a clean towel. Have ready a kettle of cocoa butter thoroughly hot, drop in potatoes and cook until a delicate brown; if salt is used sprinkle slightly when taken from the fat, let drain in wire dish in the oven one minute, then serve in hot dish.

FRIED POTATOES.

A nice way to fry potatoes is to dip them in egg and then in bread crumbs; then fry until brown.

POTATO SCONES.

Boil potatoes in salted water; three good-sized potatoes making a sufficient supply for moderate family; drain and mash; mix with just enough flour to enable you to roll out the mixture, cut with biscuit cutter and bake on an ungreased griddle, turning frequently. The scones should have the thickness and consistency of wheat pancakes.

POTATO PEARS.

Cook five potatoes and rub through a strainer. While hot add two tablespoonfuls of butter, one half teaspoonful of salt, one fourth teaspoonful of celery salt, one fourth teaspoonful of pepper, a few grains of cayenne, and one teaspoonful of chopped parsley. Beat thoroughly and add yolk of one egg. Shape in the form of pears. Beat one egg, slightly diluting with two tablespoonfuls of milk. Roll the pears in the egg, then in crumbs, and fry in deep fat; dry on brown paper. Insert a clove at the blossom and stem of each pear. Garnish with parsley.

POTATO PANCAKES.

Grate six large potatoes; drain, and add pint of cream or milk, two well beaten eggs, one tablespoonful of flour, and beat well. Melt one teaspoonful of butter in frying pan, pour in a thin layer of batter; as it cooks loosen it from the pan, when a delicate brown, turn, and brown. Serve hot.

SWEET POTATOES.

BAKED SWEET POTATOES.

Wash carefully, cutting out any bruised spots; place in steamer. When they are tender put them in a quick oven to roast to a delicate crust.

ESCALOPED SWEET POTATOES.

Pare medium sized potatoes; cut into halves or into three slices, according to size; place a layer in a baking pan, add bits of butter, pepper, and a generous sprinkling of sugar; then add another layer of potatoes and seasoning. When all have been used, add enough boiling water to show through them, but not quite enough to cover them. Cover the pan and bake one hour in a moderate oven; then remove cover and bake one half hour longer until the potatoes are nicely browned on top. Serve in the dish in which they are baked.

SWEET POTATO CURRY.

Pare potatoes and cut into dice, about an inch in size; sprinkle with curry powder and brown in two tablespoonfuls of butter. When they are half cooked salt, pepper and cover with soup stock; boil until tender.

SWEET POTATO CROQUETTES.

Boil, peel, and mash six large sweet potatoes; season with salt, a tablespoonful of butter, one of sugar and a little pepper. When cold, mold into croquettes, dip into beaten egg, then into finely rolled bread crumbs, and fry brown in hot fat.

GLACED SWEET POTATOES.

Cut cold boiled, or steamed potatoes, into slices about an inch thick and season to taste. For one pint of potatoes, melt one fourth cupful of butter and add one tablespoonful of sugar. Dip the slices into this liquid and lay them on a large pan. Cook for twelve minutes in a very hot oven, or until they become a rich glossy brown. Serve hot.

FRIED SWEET POTATOES.

Peel and slice sweet potatoes about one fourth inch thick; fry in deep fat for about ten minutes, drain on a brown paper in warm oven for a few minutes, sprinkle with salt; serve hot.

BROWNED SWEET POTATO.

After potatoes are steamed until tender, peel and cut them in lengthwise strips; brown in hot cocoanut butter or vegetable oil.

WARMED UP SWEET POTATOES.

Any left over cold steamed potatoes can be made into a relish by peeling, slicing and frying a delicate brown in butter.

ONIONS.

Steam old onions; stew young onions.

TO STEAM ONIONS.

Put them whole into a baking dish, covered with a plate; set it in a hot oven to steam for three or more hours; take off the coarse outer skin and serve the onions in a hot, covered, vegetable dish, with butter, salt, and black pepper.

STEWED ONIONS.

Peel young onions and put them into a covered saucepan; add salt, one cupful of cold water, flour mixed smoothly with soft butter to make a thin paste, and one tablespoonful of chopped parsley; stew them until they are thoroughly tender; serve them in a hot covered dish.

YOUNG ONIONS IN WHITE SAUCE.