Part 6

Remove the skins from six tomatoes and cut them up in a saucepan. Add a little butter and salt. When sufficiently boiled beat up 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 get thoroughly done.

SPINACH

Trim the spinach and wash in three or four waters to remove the grit. Cook in boiling water about twenty minutes, removing the scum. Do not cover the vessel while cooking. When tender, turn into a colander, drain, and press well. Chop fine, put into a saucepan with butter and salt. Set on the fire and cook till quite dry, stirring it all the time. Turn into a vegetable dish, shape, and garnish with slices of hard-boiled eggs.

SUMMER SQUASH

Wash and cut in pieces. Cook in the steamer, that it may be as dry as possible. When done, let it stand and drain a few minutes, shaking it occasionally. Mash and season with salt, butter, and a little cream.

WINTER SQUASH (HUBBARD)

_Mashed_:

Cut the squash, pare, remove seeds, wash, and put into the steamer. Cook until soft, remove and mash or press through a colander. Season with salt, butter, sugar, and a little sweet cream. Beat well, and serve.

_Baked_:

Cut into pieces of desired size, remove seeds, sprinkle with a little sugar and salt; bake until done. Serve in the shell, or it may be peeled before baking.

PUREE OF PEAS

Peas, fresh, 2 cups (or dry, 1 cup). Butter, 1 tablespoonful. Cream or milk, 1½ cups. Flour, 1 level tablespoonful. Salt, 1 teaspoonful.

Put the peas to cook in boiling water; boil until tender, then simmer slowly, cooking as dry as possible without scorching. When soft and dry, rub through a colander to remove the hulls. Put the butter in a saucepan; when melted stir in the flour, being careful not to scorch; pour in the milk gradually, stirring all the time; and when thoroughly cooked, add the salt and the pulp of the peas. Turn all into a double boiler, heat thoroughly, and serve.

GREEN CORN (STEWED)

Green corn, 3 cups. Butter. Salt. Milk, more or less, 1 cup. Sugar.

Husk and clean as for boiling corn; with a sharp knife cut off the top of the grain, being careful not to cut too close to the cob and with the back of the knife press out the remaining pulp. When cut in this way, the corn is much more juicy than when the grains are cut close to the cob. Place the milk in a granite saucepan, and when boiling, add the butter and corn; cook from ten to fifteen minutes, or until it loses its raw taste. Stir frequently, and season to taste with salt and sugar.

GREEN CORN (BOILED)

Strip off the husk, remove the silk, put into fresh boiling water, and cook ten to twenty minutes. Cook only till done, for if boiled too long, the corn hardens, and its flavor is impaired. If the corn is not very sweet, add one-fourth cup of sugar to the water in which it is boiled.

GREEN PEAS (VERY YOUNG AND TENDER)

Shell the peas and cover with cold water; skim off undeveloped peas which rise to the top of the water and drain. Barely cover with boiling water; cook till tender, then add salt. When done, very little water should remain. Season to taste with butter and add more salt if needed. A little sugar is sometimes an improvement.

When the peas are older, half a cup of milk or cream, with sufficient flour to thicken, is considered an improvement.

PLAIN BOILED STRING BEANS

Break off the ends of beans and string; wash thoroughly; if large cut them in two; drop into boiling water and boil till tender. Salt and season with olive oil or butter; if preferred, drain off the juice, salt to taste, and add some hot, rich milk.

CAULIFLOWER WITH CREAM SAUCE

Divide the cauliflower into portions of convenient size before cooking. Boil slowly, or steam till tender, drain, and when dished up, pour one or two tablespoonfuls of strained white sauce over each portion.

BAKED CAULIFLOWER

Cauliflower. Milk, 1 cup. Flour, 1 rounded teaspoonful. Butter, 1 rounded teaspoonful. Salt.

Soak a medium head of cauliflower in cold water with head down for thirty minutes; steam or boil gently till tender; separate into small sprays and pour over them a sauce made of the milk thickened with flour and butter beaten together. Add a little salt. Cover lightly with bread crumbs, which have been moistened with melted butter, and bake until a nice brown. Serve at once.

CAULIFLOWER WITH TOMATO SAUCE

Prepare as for stewed cauliflower, and when done serve with tomato sauce.

Sauce:

Strain a pint of stewed tomatoes, let come to a boil, and thicken with a tablespoonful of flour rubbed smooth in a little water; add a little olive oil or hot cream; salt to taste. Pour this over the cauliflower, and serve.

STEWED CAULIFLOWER

Prepare as for plain boiled cauliflower; cook or steam till tender; drain and put in a stew-pan; pour over some rich milk or cream; stew together for a few minutes, and serve.

BOILED CAULIFLOWER (PLAIN)

Pick off the outside leaves, cut the stalk one inch from the head, split, wash thoroughly in cold water. Put in salted water for one or two hours before cooking. Cook in salted, boiling water (milk added to the water will keep it white). Boil till tender; remove from the fire; let stand in same water till ready to serve. Drain, serve with cream, butter, or egg sauce poured over.

BROWNED CAULIFLOWER

Prepare as for plain boiled cauliflower; boil until tender; place in a baking-dish and sprinkle with fine bread crumbs; pour over some thin cream sauce, and brown in the oven. Serve with egg or butter sauce.

CABBAGE AND CREAM

Cabbage, 1 head. Grated nutmeg. Cream, 1½ cups. Butter, 2 tablespoonfuls. Flour, 1 teaspoonful. Salt.

Take a well-blanched cabbage, drain, cool, and chop fine; place it in a stew-pan with butter, a little salt, and grated nutmeg; add the flour, stirring well, and then pour in the cream. Stir till the cabbage and cream are thoroughly mixed. Cook about thirty or forty minutes, and serve hot.

BAKED CABBAGE NO. 1

Wash and chop rather fine the required quantity of cabbage. Put into a stew-pan with boiling water; add a little salt and blanch twenty minutes. Drain, put in a baking-pan, and cover with cream or milk to which has been added the beaten yolk of one egg to each cup of cream. Bake until the custard is nicely set.

BAKED CABBAGE NO. 2

Cabbage, cold, boiled. Browned crumbs. Butter. Salt. Egg, well beaten, 1. Brown sauce. Nutmeg.

Rub sufficient cold, boiled cabbage through a sieve or colander. Mix with it a piece of butter, salt, nutmeg, and the well-beaten egg. Stir thoroughly; butter a pudding dish of suitable size, line with browned crumbs, press in the cabbage, and bake in a moderate oven. Turn out on a hot dish, pour brown sauce around the base, and serve.

CABBAGE STEWED WITH TOMATO

Slice and wash a good sound cabbage and put into a stew-pan with enough chopped tomato to give it a decidedly tart taste. Add enough salt to season. Add sufficient water to cook and stew slowly till tender. Strained tomatoes may be used if desired.

SCALLOPED CABBAGE

Wash and chop the cabbage in rather fine pieces. Put a layer of the cabbage into a baking-pan and sprinkle with a little salt. Cover this with finely-broken, fresh bread crumbs, repeat and pour over sufficient milk or cream to thoroughly moisten and cover the crumbs. Cover and bake in a moderate oven till the cabbage is thoroughly cooked. More milk may be added if necessary.

HOLLAND CREAM CABBAGE

Cabbage. Eggs, 2. Water, 2 cups. Lemon juice, 2 tablespoonfuls. Salt. Butter.

Cut the cabbage fine, sprinkle with salt, and let stand a few minutes before using. Beat the eggs well, add lemon juice, water, and melted butter. Mix this with the cabbage and cook till tender in a vessel that does not easily burn.

HOT SLAW

Clean a nice young head of cabbage, quarter, cut out the heart, and shred fine. Put in cold, salted water for half an hour; drain, boil till tender; drain partly, leaving enough juice to make the cabbage moist; add lemon juice and a little butter or olive oil; season with salt; serve hot.

LADIES' CABBAGE

Firm, white cabbage, 1. Butter, 1 tablespoonful. Salt. Eggs, 2. Cream, rich, 1 tablespoonful.

Boil a firm, white cabbage fifteen minutes, changing the water; add more from the boiling teakettle; when tender, drain, and set aside till perfectly cold; chop fine and add the beaten eggs, butter, salt, and cream; stir all well together and bake in a buttered dish till brown.

BRUSSELS SPROUTS PLAIN

Select nice, fresh sprouts, cut off the stem end and outside leaves, and wash in cold water. Cook in salted water till tender. Pour off the water; serve with butter or cream sauce.

BRUSSELS SPROUTS SAUTE

Prepare as for plain boiled; when done, drain and press dry; put in a stew-pan, season with salt, and moisten with oil and rich milk. Toss frequently and cook till well heated through. Serve hot with mashed potato.

BRUSSELS SPROUTS BAKED WITH CRUMBS

Prepare as for plain boiled; when done, drain, and press dry; arrange in a baking-dish and sprinkle with bread crumbs; pour over a thin cream or egg sauce. Bake in the oven till nicely browned.

BEETS

Select young red beets; cut off the tops half an inch from the root. If cut too close, the roots will bleed and the color will be impaired. Wash and clean carefully with the brush to remove all particles of dirt. They may be boiled or steamed. If boiled, use as little water as possible. Young beets will cook in an hour; old beets require three or four hours, according to age and size. When done, put in cold water, rub off the skins, and they are ready for use.

BEET GREENS

Wash young, tender beet tops, cleaning thoroughly; drain and boil in salted water till tender; drain, chop fine, season with butter or oil, and serve with lemon juice or cream.

BEET STALKS WITH BUTTER SAUCE

Take some beet stalks, cut off the leaves, wash thoroughly, tie in bunches, and let steep in cold water two or three hours to make them fresh and crisp. Boil in salted water until tender; cut the band; serve as asparagus on a platter with butter sauce.

BEETS AND POTATOES

Boil young beets and new potatoes separately until tender; peel and slice in alternate layers in a baking dish; season with salt and moisten with rich milk. Bake until nicely browned.

BAKED BEETS

Select young, smooth, red beets of uniform size; wash and clean thoroughly; bake in a slow oven from two to six hours; when done, remove the skins and dress with lemon juice or cream sauce.

BOILED BEETS

Cut off the tops half an inch from the roots; wash and clean carefully to remove all dirt. Boil in as little water as possible. When done, pour a little cold water over them, rub off the skins, and slice into a granite or earthen dish; pour over them equal parts of lemon juice and water. Let stand one or two hours before serving.

YOUNG BEETS

Cream or milk, 1 cup. Flour, 1 tablespoonful. Butter, 1 tablespoonful. Beets.

Cook the beets till tender in salted water, then cut into dice. Serve with cream sauce, made by thickening the milk or cream with the flour rubbed in the butter. Heat well, and serve at once.

BEET AND POTATO HASH

Cold, boiled beets, 2 cups. Cold, boiled potatoes, 2 cups. Salt. Butter. Cream.

Chop beets and potatoes fine and season with salt and butter. Pour over a little cream. Put on the stove in a covered saucepan, and stir occasionally. When thoroughly heated through, serve.

BAKED PARSNIPS

Scrape and cut in half lengthwise; boil till tender; put in a shallow baking-pan; put a few pieces of chopped butter or a little cooking oil on top; sprinkle lightly with sugar; pour over sufficient cream to about half cover. Salt to taste and bake a rich brown.

PARSNIPS IN EGG SAUCE

Clean and cut into small dice and boil in a little salted water until tender, drain and pour over sufficient egg sauce to cover.

STEWED PARSNIPS

After washing the parsnips, slice them about half an inch thick; put them in a saucepan containing enough boiling water to barely cook them; add a tablespoonful of butter, season with salt, then cover closely and stew them until the water has cooked away, 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 nutrition of the vegetable.

YOUNG TURNIPS

Cut into half-inch dice and boil till tender; drain and add a small lump of butter and a little salt; heat well and add a dash of lemon juice at the last.

MASHED TURNIPS

Turnips may be cooked and mashed the same as potatoes, keeping them as dry as possible. The addition of a little sugar is considered an improvement by some.

HOLLAND BOILED TURNIP

Turnips, cut in ¾-inch dice, 1 quart. Egg, 1. Butter, ½ cup. Lemon, large, 1.

Boil the turnips till tender in just enough salted water to prevent burning; drain and set in a covered dish on the side of the range, where they will keep hot but not burn. Melt the butter, add the beaten yolk with the eggs, juice of the lemon, and a little salt. Serve a spoonful of this sauce over each order of turnip.

FRENCH CARROTS

Scrape enough small round carrots to make three cups; boil in salted water till tender; drain, and cover with a rich parsley sauce.

CARROTS A LA CREME

Clean carrots, cut in slices about half an inch thick, and parboil in salted water. Drain, pour over some hot rich milk, and let simmer till done. Add a little butter; season with salt.

CARROTS WITH EGG SAUCE

Clean carrots, cut in slices about half an inch thick, and boil until tender; drain, pour egg sauce over, and serve.

PUREE OF CARROTS

Clean young carrots, cut into slices, and boil in salted water until tender. Drain, mash through a colander, and season with a little salt and cream. Serve as mashed potatoes, or with broiled or braized protose as an entree.

TO DRESS CUCUMBERS

Pare and lay in cold water--ice water if possible--for an hour. Slice very thin. Sprinkle a very little fine salt over each piece. Let stand for an hour. Shake the dish briskly, drain closely, sprinkle with lemon juice, and serve.

_SAUCES_

_For Vegetables, Entrees, Puddings, Etc._

VEGETABLE SOUP STOCK NO. 1

Cooking oil, ½ cup. Butter, ¼ cup.

Put into a saucepan and add

Carrot, medium, 1. Turnip, 1. Celery stalks, with root, 2. Parsley sprigs, 2 or 3. Onions, large, 2. Bay leaves, 2.

All to be chopped fine; place on range and cook slowly, stirring occasionally to prevent burning, until vegetables are nicely browned, then add

Flour, ½ cup.

Stir and mix thoroughly, until a rich brown, being careful not to burn. Now add

Strained tomato, 1 cup. Boiling water to required consistency.

Strain through a fine sieve, and the stock is ready for use.

VEGETABLE STOCK NO. 2

Boil some turnips, carrots, celery, and onions in enough water to make half the amount of stock required. When the vegetables are done, drain and add an equal amount of rich bean broth with a little brown flour, nut butter, celery salt, and just enough strained tomato to remove the sweet vegetable taste. This should be of the consistency of broth when done. Use with roast braized protose, etc. Protose may be cooked with the vegetables if it can be afforded. The vegetables should be put to cook in cold water that the substance and flavor may be well drawn out.

OLIVE SAUCE

Take one-fourth cup of ripe olives, and after extracting the stones, chop fine. Put on the stove and stew for two or three hours in water enough to cover well. Brown together a little olive oil and flour, the same as for gravy. Strain through a colander and add the stewed olives. Season with salt.

BROWN REGENCY SAUCE

(For Vegetables and Roasts)

Nut butter, 1 cup. Sage, 1 tablespoonful. Browned flour, 3 heaping tablespoonfuls. Salt. Minced onion, 2 tablespoonfuls. Water, 1½ quarts.

Mix all together, salt lightly, put in an enameled baking-pan, cover, and bake till of the desired consistency.

HOLLANDAISE SAUCE

Butter, 1 tablespoonful. Olive oil, 1 tablespoonful. Flour, 1 tablespoonful. Salt. Lemon juice, 2 tablespoonfuls. Eggs, 2. Nutmeg.

Rub the butter, flour, nutmeg, and salt together until smooth, and add slowly one and one-half cups hot water, stirring constantly. Boil, remove from the fire, and add the lemon juice, olive oil, and the yolks of the eggs, one at a time. Beat slowly and thoroughly together. Strain, and serve.

SAUCE IMPERIAL

Stewed tomatoes, 1 quart. Bay leaves, 2. Onion, medium, 1. Lemon, ¼. Chopped parsley, 1 tablespoonful. Thyme, 1 teaspoonful. Cooking oil, 2 tablespoonfuls. Flour, 2 tablespoonfuls.

Put the oil, parsley, bay leaves, thyme, and onions into a stew-pan, set on the range and cook until the onion is a golden brown, being careful not to burn; then add the flour, let cook a few minutes, add the lemon and tomato, and let stew half an hour. Strain, salt, and serve. The chopped parsley may be added just before serving, if desired.

MINT SAUCE

Mint, ¼ cup. Sugar, ⅓ cup. Lemon juice, ½ cup.

Mix all together, set on the side of the range where the sugar will melt, and the sauce be hot, but it must not get too hot. Serve with protose or meat substitutes.

WHITE CREAM SAUCE FOR VEGETABLES

Butter, 2 rounding tablespoonfuls. Flour, 2 rounding tablespoonfuls. Milk, 2 cups. Salt, ½ teaspoonful.

Melt the butter in a saucepan, add the flour, and cook until well blended, but not browned; add the milk gradually, and stir until boiling well; then add the salt.

Half milk and half broth of the vegetables may be used if desired, unless the broth has a bitter or otherwise objectionable taste, as is sometimes the case with asparagus.

GERMAN SAUCE

Egg yolks, 12. Fruit juice, bright colored, 1 cup. Sugar, ½ cup. Juice of ½ lemon.

Beat the yolks of the eggs about two minutes; put the sugar into a saucepan with the fruit juice (preferably cherry or strawberry); stir it over the fire till hot, then remove it to the side, as it must not be permitted to boil. Stir in the beaten yolks and add the lemon juice. Whisk the sauce at the side of the fire until well frothed and thickened.

TOMATO SAUCE

Tomatoes, stewed, 1 quart. Butter, 1 tablespoonful. Salt. Minced onion, 1 tablespoonful. Flour, 1 tablespoonful.

Put the tomatoes into a saucepan over the fire; add the onion and salt; boil about twenty minutes; remove from range and strain through a sieve. In another pan melt the butter, and as it melts sprinkle in the flour; stir till it browns and froths a little. Mix the tomato pulp with it, and it is ready for use.

IDEAL CHILI SAUCE

Stewed tomatoes, 1 quart. Celery salt, 1 teaspoonful. Sugar, 1 tablespoonful. Sliced onion, large, 1. Salt, 1½ teaspoonfuls.

Mix all together and let simmer two or three hours. Strain through a sieve. Serve with croquettes, broiled protose, or nuttolene.

NUT GRAVY NO. 1

Nut butter, 4 tablespoonfuls. Strained tomatoes, 1 cup. Hot water, 2 cups.

Thoroughly mix the butter with the water and tomato. Let it boil, and salt to taste. If too thin, thicken with a little flour rubbed smooth in a little water.

NUT GRAVY NO. 2

Water, 1 quart. Strained tomatoes, 1½ cups. Salt to taste. Nut butter, 1 heaped tablespoonful. Flour.

Emulsify the butter in the tomato, add to the water, and put in a saucepan over the fire, being careful not to scorch. When it boils, thicken with a little flour rubbed smooth in water, using plenty of salt to season, as it brings out the nice flavor of the sauce.

CREAM TOMATO SAUCE

Make a tomato sauce and add one-fourth part rich cream, beating well.

TOMATO CREAM SAUCE

Make a rich cream sauce and add one-fourth part of strained tomatoes, or an equal amount of tomato sauce. Beat up well.

BROWN SAUCE FOR VEGETABLES AND ROASTS

Water, 2 cups. Minced onion, small, 1. Browned flour, 2 rounded tablespoonfuls. Strained tomato enough to mix the flour smooth. Salt. Minced protose, ¼ cup. Butter, 1 rounded tablespoonful. White flour, 1 tablespoonful. Celery salt.

Put the water, butter, and onion in a saucepan and set on the stove; when it begins to boil, add the protose and let simmer ten or fifteen minutes, then place where it will boil, and thicken with the browned and white flour rubbed smooth in the tomato; the thickening should be thin enough to pour readily. Let cook a few minutes and add salt and celery salt, and serve with vegetables or roasts.

WALNUT GRAVY

Ground walnuts, 1 cup. Milk, 1 cup. Flour. Water, 2 cups. Salt to taste.

Put the water and milk in a saucepan, and when boiling add the walnuts. Thicken with a little flour thickening, and salt to taste.

PARSLEY SAUCE

Add two tablespoonfuls of finely chopped parsley to two cups of cream sauce.

BROWN SAUCE

Vegetable stock, 2 cups. Browned flour, 2 tablespoonfuls. Strained tomatoes, ¼ cup.

Heat the stock to boiling, add the hot tomato, and thicken with browned flour.

CREAM SAUCE

Cream, ½ cup. Flour, 1 heaped tablespoonful. Milk, 2½ cups.

Mix the flour to a smooth cream in a little milk, boil the cream and remainder of the milk, and thicken with the flour. Salt to taste. If a richer sauce is desired the beaten yolks of one or two eggs may be added.

EGG SAUCE

Cream sauce, 1 pint. Egg, 1.

Beat the egg and add to the cream sauce, mixing thoroughly.

BREAD SAUCE

Stale bread crumbs, 1 cup. Chopped onion, 1. Butter, 1 large teaspoonful. Vegetable stock, 1 cup. Mace, ¼ teaspoonful.

Rub the bread crumbs through a sieve and add the onion and mace. Boil for a few minutes in the vegetable stock, add the butter, and serve.

HARD SAUCE

Butter, ¾ pound. Powdered sugar, 1 pound. Nutmeg to suit.

Beat the butter and sugar together until white and creamy, then add the nutmeg.

GOLDEN SAUCE

Nutmeg, ½. Sugar, 1 cup. Butter, 1 rounding tablespoonful. Egg yolks, 2. Corn starch, 1 tablespoonful. Water, 2 cups.

Break the nutmeg into pieces and put in a saucepan with the water, boil, and add the corn starch mixed (sifted) with the sugar. Stir over the fire until the corn starch is cooked, then add the butter. Beat the yolks with one tablespoonful of the sauce, then stir quickly into the remainder, which should be immediately removed, as the yolks will curdle if boiled. Strain, and serve.

VANILLA SAUCE

Cream, 2 cups. Eggs, 3. Flour, 2 tablespoonfuls. Sugar and vanilla to taste.

Thicken the cream with the flour and stir in the beaten yolks. Cook a few minutes, stirring all the time. Add sugar to taste. When cool, add the beaten whites, and flavor with vanilla.

ORANGE SAUCE

Oranges, 2. Eggs, 2. Butter to suit. Sugar, 1 cup. Lemon juice, ¼ cup.

Put the juice of the oranges and the grated rind of one with the sugar into a saucepan. Set on the range and stir till the sugar is melted or dissolved, then strain through a fine sieve to remove the rind. Add the beaten eggs, lemon juice, and butter. Before serving, set in double boiler and stir for a few minutes to melt the butter and thoroughly mix the eggs. Serve hot or cold.

LEMON SAUCE FOR PUDDING NO. 1

Sugar, 2 cups. Eggs, 2. Lemons, 2. Boiling water, 1½ cups.

Add the grated rind and juice of the lemons to the sugar, beat the eggs until light, and add to the sugar, and stir well. Just before serving, add the boiling water and set on the stove, but do not boil. For a richer sauce add one-third of a cup of butter.

LEMON SAUCE NO. 2

Water, 2 cups. Corn starch, 3 tablespoonfuls. Butter, 1 tablespoonful. Sugar, 1 cup. Lemon, grated rind and juice, 1.