(Rookery "$jH"mml%.

rvo.

4.

VEGETABLES
andVEGETABLE
COOKING.

EMMA

MRS.

Author

aj

"

Suup

and

"Salad

Snap
and

P.

Making,"
Salad

EWWG.

"Bread

and

Bread

Making,'

CHICAGO:

FAIRBANKS,

PALMER

1884.

"

CO.

Making,

BT

COPYKIGHT

Fairbanks,

/{V*
Palmer

1884.

Printed

and

Bound

by

CHAS.

N.

TRIVESS,

Chicago.

"

Co.

Table

Contents.

of

PAGE,

Artichokes

8-9

Asparagus

9-10

Beets

Beans

10

--

--------

Sprouts

Brussels

12

-----

Brocoli

12

Borecole

12

Cauliflower

12

Cabbage

13-14

-------

Celery

I4

--------

Carrots

14-15

-------

Corn
--

15-16

-___-_

Cress

16

--

Cucumbers

jy

-------

Dressings

Vegetables

for

Endive

18

--------

Egg-Plant
------

Greens

-------

19

Kale
-

Kohlrabi:-

x8
18

--------

Hominy

6-8

19

-------

------

19

contents.

Lettuce

18
-

Mushrooms

19-20

--.__-

Macaroni

20-2

-------

Okra

21

-------

Oyster-Plant
34

Onions
21-22

-------

Parsley
22

Pumpkins
23

Parsnips
23-24

-------

Peas
--------

23

Potatoes
24-32

---____

Rice
33

-------

Sweet

Potatoes

32

------

Spinach
^z

-------

Salsify

33-34

--------

Sea

Kale

34

-------

Squash

37-38

-_--__.

Sauce

for

Seasonings
Time

Table

Vegetables
Vegetables

for

for

Turnips
-

Tomatoes

6-8
-

Vegetables

34-35
35-37

VEGETABLES

AND

VEGETABLE

PRELIMINARY

industry

that

cultivation,

popular

notice,

according

of

majority

and

the

to

of

it is not

table,

is

family
alone

"

nearly

all

methods,

is

vegetables
kinds

them

when

in
to

cooked

relished

highly

are

rapidly

introduced

being
of

an

already

are

instead

that

regularly

infrequently

that

is, however,

vegetables

represented

and

are

served

being

them

others

best

understood,
of

of

important

so

by

people.

cooking

The

becoming

different

Many

genera:

is

production

the

increase.

the

on

REMARKS.

gardening

Market

COOKING.

the

day

there,

always

dressed

of

attractive

an

the

at

after

variety
dinner

average

that

case

in

fectly
imper-

so

day,

the

vegetable

the

the

by

potato

unvarying

same

style.
The

etc.,
and

general
are

they

primary
Steaming,

also

rules

applicable

applicable

can

only

methods,

Stewing,

be

the

to

Frying

the

cooking

Roasting,
and

of

cooking
of

according

cooked

namely

to

vegetables,

to

the

but

seven

Boiling,

Baking,

Broiling;

meats,

the

meth-

COOKERY

ods

of

so

seasoning,combining

produce

to

as

with

distinctive

of
be

follow,

until
is

"

tender;
such

and

"

varied

of

dishes

in

vegetables

green

cook

them

in cold

etc

peas,

gently

them

allow

after

and

water,

boiling point,

the

to

all controversy,

beyond

let

rule

bles,
put all dried, leguminous vegeta-

to

beans,

and

perature
tem-

vegetables

general

safe

or

the

simmer

to

until done.

gently
Dried

vegetables should

they

improved

be

and

cooked,

are

well

most

by being subjected

especiallyis

this the

salsify,etc.,
when

be

to

different

all fresh

put

regard

is settled

boiling water,

as

it reaches

but

question

To

may

number

in

which

in

cook

to

the

exists

opinion

water

put

slightlysalted

before

of

the

should

limitless

almost

an

serving

and

names.

difference

until

MANUAL.

pared

or

of

all

scraped,

the

to

unless

are

process,

same

"

turnips,parsnips,

potatoes,

which

water

vegetables

green

with

case

in cold

soaked

discolored,

become

in cold

immediately laid

water.

Foj the sake

vegetables

are

frequently

sent

either

In

case

innutritious.
but
cause

The
of

never

them

often

length

served

to

table

they

are

They

should

so

to

preserving them

of

of

considerably

at

; but

over-cooked,

always
to

are

more

insipid

mess.

be

render

cooked
them

and

ly,
thoroughmushy,

or

pieces.

required
greatly on

vegetable depends

varies

as

to

time

done

shape

unpalatable, indigestible

much

tumble

an

under-

in handsome

different

for
its

cooking

any

maturity or

seasons.

The

variety
age,

time

and
in

VEGETABLES.

which
the

various

is

is

approximated

the

; but

true,

and

only safe,

occasionally during

them

test

to

given

here

table

cook

vegetables will

the

in

rule

of

process

cooking.
TIME

Giving
30

approximate

the

different

cooking

45

"

Hour.

nips,
parsnips, tur-

beets, carrots,

Artichokes,

"

Hours.

cabbage, stringbeans,

new

onions,

new
salsify,

Three

Five

to

Five

cabbage,

Hours.

Eight

to

hominy,

Winter

"

parsnips,

carrots,

onions.

turnipsand

Old

"

Hours.

beets.

Dried

"

beans,

dried

peas,

etc.

flavor of
the

by

vegetables

addition
of

stage

proper

of

their

be

can

suitable

be

very

oped
perfectly devel-

condiments,

preparation

by judicious seasoning

may,

lettuce.

squash.

Two

The

tomatoes,

sprouts, cauliflower,greens,

brussels
winter

potatoes,

rooms,
mush-

potatoes, rice.

baked

One

macaroni,

corn,

Young

"

required for

Asparagus,

boiled

Minutes.

time

of

length

vegetables

Minutes.
peas,

TABLE.

for

the

modified

at

the

table, and
to

suit every

taste.

Melted
sauce,

butter,

brown

dressings
or

ways,

are

sauce,

the
sugar,

butter,

tomato

appropriate

with
and

drawn

same

lemon

sauce,

for

clear

and

serving with

sauce,

white

several

salad

different

vegetable prepared

etables,
veg-

ent
in differ-

juice, vinegar, salt, pepper

MANUAL.

COOKERY

and

of

many

of

impossible
in

practical value,

seasoning

be

measure,

left to individual

DRAWN

Cook
butter
of

together
about

or

"

butter

water

cooked
from
and

two

to

or

of

boil

great

until

add

flour is perfectly

which
to

measure

mixed,

the

season

of

ounces

one

well

smooth,

then

two

flour to

until

sauce

taste

will be
with

in

salt

pepper.
CLEAR

Cut
with

flour and
of

broth,

minutes,

five

judgment.

measures

the

and

others
in

must

etables,
veg-

BUTTER.

ounce

two

different

little and

matter

stirringmeanwhile,

"

pint of

one

one

quantity

proper

with

very

the

deal, consequently

specific recipe,

the

to

used

be

like

people

give

to

regard

dressing to

or

some

as

great

fo

them.

It is,however,
of any

seasonings

suitable

spices are

other

numerous

meat,
cold

or

and

meat

add

water,

hours, strain,and

SAUCE.

the

remove

together

butter, add

gently
pepper.

five

one

one

When

just before

three

or

four

grease.

of

sweet

and

desired

pieces,cover

SAUCE.

ounce

pint of

minutes,

small

little salt, simmer

WHITE

Cook

in

bone

flour and
cream

season

acid, add

serving.

or

to

taste

lemon

two

ot

ounces

milk, simmer
with

juice

salt and
or

egar
vin-

VEGETABLES.

Cook

together

one

BROWN

SAUCE.

ounce

of

until

butter, stirring constantly,

pint of
with

cold

water

and

salt

rich

coloring can

two

dark

By browning

pepper.

it into broth,

and

cook, and

broth,

or

flour

brown,

and

obtained

be

add
to

season

meat

of

ounces

taste

making

for brown

sauce.

SAUCE.

TOMATO

Stew

broth,
a

of

quart
in their

or

sieve, and

to

season

FRENCH

To

half

SALAD

teaspoonful

oil,stirringconstantly
vinegar

in like

with

and

salt

of

vinegar,

of

half

teaspoonful

pepper.

of sugar.

made

mustard

thick;

then

thus

French

thin

by adding
until

alternate

is obtained, when

olive

add

to

season

dressing,

the

taste

without

by mixing together four teaspoonfuls

is made

mustard,

of

and

pepper.

through

red

and

salt

teaspooonful

simple

any

DRESSING.

until

manner;

quantity

Tequired

of

quarter

of

soft, rub

very

with

taste

pint

juice, until

own

acid, add

If too

in

tomatoes

teaspoonful

of

of

and

pepper,

salt
when

and

one-eighth

used,

adding

olive oil.
DRESSING.

CREAM

Cook

together, two

and

butter, add

with

salt

and

pepper.

minutes,
pint

of

sweet

an

ounce

cream,

each
and

of

flour

season

COOKERY

COOKED

To
add

each
the

of

beaten

pan

of

boiling water,

an

ounce

the

fire,add

perfectly stiff.

yolk

with

sweet

till stiff.

bowl
from

Remove

with

season

and

salt,

tency
consis-

required

the

to

stir until cool

cold

thin

and

in

cook

and

egg,

it becomes

mustard,

and

an

of butter, and

After

used,

boiling vinegar

of

spoonful

well

in

pepper

DRESSING.

MAYONNAISE

table

set

MANUAL.

cream.

VEGETABLES.

ARTICHOKE

There
and
as

the

Globe

both

"

salads.

The

to

potato,

thistle,with
is

which

according
pepper,

kinds

two

are

which

of

and

is
the

When

taste, with

scrape

drain, and
or

mash

fine

tuber, similar

latter

the

under

raw

melted

butter

in appearance

only

part

they

are

of

dressed

oil, and

or

served

resembling

plant

eaten

salt,

ARTICHOKES.

der,
artichokes, boil till ten-

Jerusalem

serve

and

Jerusalem

vinegar, etc.

mustard,

and

the

"

occasionally

are

large scaly head,

BOILED

Wash

artichokes

of

former

edible.
to

SALAD.

season

with

drawn
with

salt

butter

and

or

white

pepper.

sauce,

VEGETABLES.

ARTICHOKES.

SCALLOPED

Boil
salt

mash

and

and

in

put

pepper,

sprinkle with

in

and

pieces

tie

in

in

cut

melted

of

enough
and

butter

and

season

to

water

butter,

and

egg

in

stirred
into
and

boiled

cold
a

sauce

thicken

together, season

rolls
serve;

from
or

which
pour

on

sauce.

in just

till tender

slightlywith
a

little

sweet

flour
cream,

ROLLS.

asparagus

pan,

white

and

pepper.

ASPARAGUS

Cut

or

thicken

cover,

salt

egg

PEAS.

stirred together, add

with

till tender

cook

pieces,simmer

small

in beaten

the

drippings.

or

bundles,

ASPARAGUS

Wash,

and

ASPARAGUS.

small

toast, with

on

dish,

butter,

chokes, divide

desired, dip

butter

BOILED

serve

with

the

remove

size

the

fry in

and

crumbs,

Wash,

moisten

baking

ARTICHOKES.

artichokes,

Globe

bottoms

in

with

season

oven.

FRIED

Boil

artichokes,

shells, or

crumbs,

bread

in the

brown

Jerusalem

with

with

salt

the

crumb

toast

fine, mix

very

and

with

beaten

little flour and

and

pepper,

has
serve.

been

pour

milk
hot

removed

10

MANUAL.

COOKERY

ASPARAGUS

Mix

together

eggs,
of

table

table

make

pudding mould,

ham,

milk

steam

into

Pour

hours, and

two

ounce

an

spoonfuls of flour, and

batter.

four

peas,

asparagus

finely minced

of

thick

pint of

spoonful

butter, two
to

half

PUDDING.

buttered

with

serve

cient
suffi-

drawn

butter.

BOILED

BEETS.

boil till tender, rub

Wash,
with

salt,pepper

and

off

melted

STEWED

Wash,
a

stew

pan,

milk,

in

oven

moderate

skins, baste

of

lump

butter

with

season

in

salt

with
few

BEETS.

Mix

till tender,

oven

melted

minutes,

butter

and

BEET

and

potato,

and

serve

onions, celery, endive

with

French

lemon

rub

off

the

juice, put

in

hot.

serve

SALAD.

equal quantities of boiled

sliced

serve

add

slices,put

pepper.

Bake

with

in

cut

till tender, and

BAKED

the

son
sea-

butter.

skin,

the

with

cover

and

BEETS.

off

in flour,simmer

rolled
and

parboil, rub

skin, slice

the

with
and

dressing.

sliced beet

cream

other

and

dressing;

boiled
or

vegetables,

mix
and

11

VEGETABLES.

BEANS.

STRING

strings,put

the

Remove
of

water

the

just enough

"

to

gently till tender, drain, and

or

white

quantity of

small
beans

become

cream,

and

with

season

salt

the

in

beans

just

season

with

salt and

season

with

salt, pepper

which

be

must

enough

of

added,

salt

butter;

or

water

off

bean

inches

piece

pot,
of

until the

or

the
skins

of

deep
top
will

the

with
crack

soon

as

of

the

as

add

sweet

them,

cover

cream,

and

cream,

and

very

water,

boils

the

cover

brown

cold
it

as

with

or

and

beans

be

tender, but

salt, pepper

and

sauce.

BEANS.

and

pork

stone

supply

season

white,

salt

sweet

gently until

BAKED

Put

to

omit

barely

to

with

in

butter.

liberal

lightly,cook

serve

butter,

BEANS.

fallingto pieces, and

not

then

water

or

and

poured

cold

melted

evaporate

little

pepper;

in

cook

to

simmer

"

pepper.

sufficient

DRIED

Soal^ put

tity
quan-

BEANS.

gently till tender, add

stew

water

and

small

pieces, cook

sufficientlycooked,

SHELLED

Put

with

small

let the

water,

them

cover

serve

in

break

Or

sauce.

in

beans

little molasses

jar, and
beans

when

fill

that

to

have

exposed

within
been
to

in

three
boiled

cold

air,

12

COOKERY

and

in

pour

cooked

to

in the

and

proportionsare

to

with

finish

of

of

small

piece
of

cup

and

sweet

the

serve

same

fuls
spoon-

beans

may

instead

butter

cream

an

hour

of

fore
be-

SPROUTS.

with

season

minutes, and

few

usual

cabbage.

as

Boil till tender, drain, put in

butter,

and

KALE.

OR

BRUSSELS

melted

of

the

table

The

beans.

water

pork

but

two

it

baking.
BORECOLE

Cook

and

pork

of

taste,

were

jar.set

adding

"

quantity

suit the

they

the

on

hours

12

gallon

pork, or by adding
they

6 to

to

pound

lid

the

The

varied

molasses

enriched

be

from

needed.

in which

water

Place

bake

be

can

of

the

them.

occasionally,if
molasses

of

enough

cover

oven

MANUAL.

serve

salt

pan

and

pepper,

buttered

on

with

sauce

toast;

or

little

simmer

plain.

serve

BROCOLI.

Brocoli
that

Cook

and

such

bears

it
serve

close

scarcely

can

in the

same

resemblance

be

flower
cauli-

to

distinguished from

it.

manner

CAULIFLOWER.

Wash,
put in
or

white

Parmesan

trim, boil gently

vegetable
sauce.

dish

The

until

and

white

cheese, if liked.

tender, drain

dress
sauce

may

with
be

drawn

carefully,
butter,

flavored

with

13

VEGETABLES.

BOILED

Trim,

eights

wash

divide

and

boil till tender,

with

serve

white

CABBAGE.

each

drain, press

sauce

STEWED

Slice

the

chop

or

soft,drain, add

minutes, and

ten

salt

and

cabbage,

little

mayonnaise

or

with

chop cabbage

or

milk,

but

not

simmer

pepper.

SLAW.

very

fine, dress
a

French,

with
or

sugar,

cooked

dressing.
HOT

Slice

salt and

with

serve

tender,

or

cream

with

season

until

stew

sweet

crisp,firm cabbage
vinegar ;

and

water,

CABBAGE.

COLD

Slice

the

out

or

butter.

drawn

or

into quarters

head

till tender,

fine, stew

butter, add

and

salt,pepper

SLAW.

season

little vinegar and

serve.

SOUR

Stew

brown,

in its

in

liquortill tender,

own

fryingsfrom

bacon,

BAKED

Chop
season

boiled
with

KROUT.

cabbage

salt

and

or

fry until slightly

or

salt

pork.

CABBAGE.

fine, add

pepper,

milk

put in

and
a

beaten

buttered

egg,

baking

14

COOKERY

dish,

with

cover

seasoned

boiled

Cold

brown.

MANUAL.

bread

cabbage

crumbs
be

can

and

bake

in this
way

used

advantageously.

KOL-CANNON.

boiled

Chop
mashed
and

potato,
mix

pepper,

fine, add

cabbage

with

moisten

water,

sweet

slices of toasted

over

pour

scrape,

and

salt

and

or

and

salt

hot.

serve

in

tender

little

serve

or

hot.

serve

CARROTS.

boil till tender,

pepper

with

season

taste, and

to

bread

BOILED

Wash,

until

season

cream,

quantity of

CELERY.

pieces, simmer

in inch
add

milk,

together thoroughly,
STEWED

Cut

equal

an

drain, season

slice, and

with
with

serve

ter,
but-

white

sauce.

CARROTS.

STEWED

Parboil, drain, slice,put

broth

pepper

and

chopped

Parboil, slice,fry in
with

stew

pan

with

little

with

season

salt,

parsley.
FRIED

season

till tender,

milk, simmer

or

in

CARROTS.

butter

salt, pepper

till brown
and

chopped

on

both

sides,

parsley.

Or

16

MANUAL.

COOKERY

OYSTERS.

CORN

Split each
the

on

cob, shave

the

out

and

three

from

corn

beaten

eggs

of

slices, and

fry in spoonfuls

in hot

each

to

fat

on

dozen

stiff froth

with

flour, season

scrape

salt

and

griddle,or

spider.

CORN

Beat

together
flour, one

egg

stir in

gradually

half

of

cupfuls
an

egg

fry in

and

beaten

teacupful

quart

of

quart

dish, and

to

season

and
add

tea-

two

the

white

with

taste

salt,

fat.

of

milk,

little pepper.

milk,

of

milk,

of

teacupful

of

teacupful

for oysters,

as

froth,

CORN

To

half

yolk, and

to

light,one

and

prepared

corn

hot

FRITTERS.

till smooth

sifted

of

the

To

tablespoonfuls

and

pepper,

of

in thin

while

middle

the

through

corn

eyes.

white

the

three

in

off the

pulp and

add

ears

kernels

of

row

PUDDINO.

prepared

corn

four

eggs,

Mix

well

as

for

oysters, add

teaspoonful

of

into

together, pour

salt
a

and

buttered

bake.

CRESS.

various

The
dressed
and

ble

cresses

according
other

pungency.

to

salad

are

usually

individual

eaten

taste.

plants they give

Mixed
them

and

raw,

with
an

tuce
let-

agree-

17

VEGETABLES,

CUCUMBER

Pare

the

hour, slice

an

vinegar.
in

cucumbers,

of

lay

thin, and

Cucumbers

vinegar, and

Their

or

their
served

be

for

in cold

with

dress

improved

slices of

few

ice

on

lose

should

is

flavor

SALAD.

crispness by soaking
soon

by

tastes

minutes, drain,

and

salt

flour

the

out

water,

seeds,

simmer

butter, and

slices

season

onion

of

til
un-

be

can

if liked.

added

CUCUMBERS.

FRIED

Pare,
in

and

few

pepper

with

cover

with

tender, thicken
with

the addition

CUCUMBERS.

Pare, splitin pieces lengthwise, scrape

five

dressed.

as

onion.

STEWED

boil

and

salt, pepper

as

most

half

water

slices of

in

cut

in

flour, fry brown

equal thickness,
hot

fat,

season

wipe dry,

roll

with

salt

scoop

out

bread

crumbs,

and

pepper.

STUFFED

Cut

off

one

end

seeds, fill with

egg

yolk,

lay

the

sauce.

minced

each

of

mixture
onion

cucumbers

on

pour

in

flour, bake

in

pan,

and

CUCUMBERS.

cucumber,
of

and

seasoned

parsley, replace

thin

slices

little water,

a
a

quick

oven,

of

dust
and

bacon
with
serve

the
in

the

ends,
a

ping
drip-

salt, pepper
with

brown

18

COOKERY

MANUAL.

FRIED

in slices half

Cut
water

meal,

hot

dip

fat,or

fry in

and

with

season

hot

in

beaten

with

season

with
a

bread

hot

in

fine

fine

or

in

fry brown

then

egg,

in flour

little

crumbs,

lard.

in

cut

dry, dip
and

pepper

in salted

thickness, lay

slice

BAKED

Pare,

in

inch

an

hour, wipe each

an

corn

EGG-PLANT.

EGG-PLANT.

until

pieces, boil

salt and
crumbs

tender, drain, mash,

put in

pepper,

moistened

with

baking

dish

butter, and

cover

in

bake

oven.

ENDIVE.

is

Endive

addition

to

salads,

but

raw

be

may

butter, seasoned

or

gravy

generally served

very

as

ornamental

an

in cream,

stewed

lightly,and

brown

served

hot.

LETTUCE.

is

Lettuce

dressed
or

and

according
with

served

raw

taste, with

to

dressing.

French
as

served

usually

greens,

or

as

as

salt, sugar
It is

is

salad, and

gar,
vine-

and

excellent

cooked

endive.

GREENS.

Brussels

sprouts, cabbage

endive, spinach, dandelions,

narrow

dock,

corn

sprouts, collards, borecole,

young

beets, mustard,

salad, purslane,

nettles

tuce,
let-

and

VEGETABLES.

large

number

cooked

and

of other

designation
thoroughly,

of

edible

Trim
in

are

the general

carefully,

tender, drain
salt, pepper,

weeds

under

manner

"greens."

with

and

plants

similar

till

cook

taste

to

season

in

served

19

wash

colander,

and

butter, vinegar, etc.

HOMINY.

Wash,
boil

put

to

cook

in cold

slowly for eight hours,

slightlysalted,

water
or

until

and

tender.

KOHLRABI.

and

Cook

the

serve

same

turnip.

as

KALE.

(See

Borecole.)
MUSHROOMS.

STEWED

in

Put

to

pepper

stew

with

pan

taste, and

with

thicken
sweet

and

cream,

salt

and

in

of

of

salt

and

juice to

lemon

until

flour, add

der,
ten-

little

serve.

baking

pepper,

butter,

closely, stew

cover

teaspoonful

MUSHROOMS.

BAKED

Lay

of

tablespoonful

pint of mushrooms,

each

lump

and

dish, sprinkle with

bake

in

quick

oven.

melted

butter,

20

COOKERY

MANUAL.

MUSHROOMS.

BROILED

in

Place
a

dish, and

hot

gridiron,broil

wire

with

season

over

clear

fire,lay on
butter

salt, pepper,

and

juice.

lemon

MACARONI.

Macaroni

is

is

simply paste
but it occupies
classed

or

the

should

be

in

tender

drain
with

pieces two

enough
in

colander

taste

with

in

and

or

add

pepper,

sprinkle with

seasoned

quick

lump

oven

taste, and

serve

drawn

fingers,

butter,

or

sauce.

little sweet

thickly

cover

bread

to

season
cream

with

crumbs,

and

or

grated
bake

till nicely browned.

STEWED

Boil, drain,

the

baking dish,

shallow

butter,

with

other

any

length, boil till

MACARONI.

of

milk, and
cheese,

salt

with

serve

BAKED

in

mashed

easily

tomato,

Boil, drain, put in

inches

three

and

white, brown,

used.

MACARONI.

or

be

to

rally
gene-

pensive
inex-

and

generally

more

easily prepared

palatable, nutritious

and

dried

and

shape

It is

vegetables.

BOILED

Break

into

water,

positionof being

anomalous

among

dish, and

flour and

wheat

dough pressed

table, makes

for the

of

composed

stew
; or

in cream,
serve

MACARONI.

milk
with

any

or

broth,
kind

of

season
sauce.

to

*1

VEGETABLES.

PUDDING.

MACARONI

Mince

together equal portions of boiled chicken

boiled

ham,

cheese,

add

with

season

macaroni,

put

with

in

any

and

sauce

and

and

and

grated

with

boiled

mold,

about

in the

cover

an

hour

Serve

oven.

liked.

slice the

OKRA.

pods,

till tender, and

broth

pudding

bake

STEWED

Wash

mix

boilingwater

baking dish

cream

pepper,

buttered

in

simmer

sweet

egg,

salt

into

put

closely and
or

beaten

and

in

simmer
with

season

little water

or

and

salt, pepper

butter.

ONIONS.

BOILED

with

Peel, boil till tender, drain, season

and

salt, pepper

butter.

ONIONS.

STEWED

Peel, boil half

an

hour, drain,

until tender, drain, mash

stir until
and
dress

thoroughly heated,

and

serve

when

Or

serve.

brown

the

hour

with

season

stew

little cream,
salt

tender

cooked

and

per
pep-

drained,

and

ONIONS.

Peel, boil till tender, roll each

an

milk,

whole.

BAKED

bake

add

chop,

or

with

cover

in

moderate

onions, and

serve

onion

oven,

with

in tissue

paper,

the

paper,

remove

drawn

butter.

22

COOKERY

MANUAL.

SCOLLOPED

ONIONS.

Peel, boil till tender, drain, divide

layers of
and

in

pieces, place

several

bake

seasoned
a

bread

into

alternate
with

milk

nice brown.

Peel, slice,put in
or

with

moisten

crumbs,

GLAZED

sauce,

dish

baking

onion

each

baking dish, moisten

well

any

ONIONS.

seasoned

broth, and

with

brown

in the

brown

oven.

SARATOGA

ONIONS.

Peel, slice thin, drop

lightbrown,

drain

in

in

in

quantity

of

hot

butter

with

salt and

frequently

over

pepper,

hot.

light

and

small

containing a

pan

drippings,

or

tender, and

When

serve

fat, fry till

ONIONS.

frying

slowly, turning them

hot

colander, and

FRIED

Peel, slice,put

smoking

cover,

to

brown

and

fry
ing.
burn-

prevent

color,

season

serve.

PARSLEY.

For

flavoring soups,

minced

and

garnishing it
then

in

sprinkled
can

be

basket, plunged in
and

stews,

used.

used
hot

oil

etc.,

wrfile

them
raw,
or

parsley

or

be

can

fat for

be

can

cooking.

For

put in

wire

minute,

drained,

24

COOKERY

flour, season
butter

MANUAL,

by spoonfuls in

taste, drop

to

fry brown.

and

PEAS.

BOILED

Shell

the

and

in

tie

peas,

with

season

muslin

Shell, put in

of

and

butter

till tender

simmer

butter.

PEAS.

quantity of boiling water,

small

until

simmer

closely,and
lump

bag,
and

salt,pepper

STEWED

little hot

in

rolled

Add

tender.

flour,and

cover

sweet

cream,

with

season

salt

pepper.

PUDDING.

PEAS

dried

Soak

loosely in
add

half

pintof

pint of

peas,

white

and

cream

hour,

an

to

then

wipe, put

the

in

starch

The
cells

roasted

are

in

tie

sieve,

each

to

eggs,
a

floured

ding
pud-

melted

ter,
but-

with

serve

POTATOES.

moderately

gradually increasingheat

crack, place in

hot.

water,

sauce.

BAKED

Wash,

beaten

two

and

cold

through

taste, tie up

to

season

bag, boil half

or

till tender, rub

bag, boil

in

hours

several

peas

in

potatoes

ruptured

potatoes

are

dish, leave

by
broken

hot

oven

until

soon

and

moisture

absorbs

as

ject
sub-

perfectlybaked,

uncovered,

heat, and

and

unless
as

serve

when

baked

cooked,

so

or

the

25

VEGETABLES.

steam

can

and

their

lose

become

they

escape,

and

mix

with

in

the

and

dark

ored,
col-

flavor.

POTATOES.

GERMAN

Scoop out,

watery

mash

flesh of

the

finely minced

partly baked

meat,

in

skins, put

scooped-out

to

season

the

toes,
pota-

taste,

place
re-

and

oven

bake.

POTATOES.

(STUFFED
Scoop

mix

with

mash

and

out

the

grated cheese,

ingredients desired,
shells

scooped-out

bread

parboil,lay

of

roast

they

so

and

meat,

in the

turn

over

with

milk

or

bake

in

quick

the

Vary

cream,

produce
be

named

other

replace in

taste,

the

containing

pan

fowl,

occasionally while

or

ing,
cook-

POTATOES.

layers

in

baking

with

season

salt

and

dish, moisten
pepper

and

oven.

liquid and

according

any

evenly.

KENTUCKY

Pare, slice,put in

and

baked,

POTATOES.

brown

may

partly

bake.

BROWNED

Pare,

when

crumbs
to

season

and

flesh

to

this

seasoning

formula, and

different dish
after any

State

that

can,

in the

in

used

each

without

Union.

preparing
variation

tatoes
po-

will

impropriety,

3b

COOKERY

MANUAL.

POTATOES

Cut

potatoes

in

ROYAL.

LA

in the

balls, parboil,brown

and

oven,

hot.

serve

in other

Cut

and

way,

they

dignified with

be

may

in the

brown

shapes, parboil,and

other

same

pretentious

titles.

POTATOES.

BOILED

Simmer

pared
with

drain,

straw,

dry off,where

to

until

unpared,

or

tender

balls

boil and

serve

treated

potatoes

often

are

sauce

from

enough

with

cover

they will keep

pierced

be

towel

and

set

hot.

with

pared potatoes
plain, or

folded

to

POTATOES.

SCOOPED

Cut

interruption, whether

without

and

gently

with

in this way,

imposed

vegetable

scoop,

desired.

Old

sauce

any

and

served

with

white

unsuspecting guests

upon

as

potatoes.

new

POTATOES.

STEAMED

Put

the

steamer,

and

cook

whether

potatoes,

cover

closely, set

Slice pared
serve

over

or

unpared,

in

pot of boiling water,

till tender.

STEWED

and

pared

with

potatoes,
white

or

POTATOES.

stew

gently till tender,

other

sauce

; or

when

drain

drained,

27

VEGETABLES.

add

little cream

minced

milk,

or

parsley, simmer

slice

few

at

brown,
with

time

in cold

in towels,

into

lift with

salt, and

kettle

hot

serve

knife, and

fry the

instead

same

hot

with

scoop

sieve,

sprinkle

preferred.

as

of

plain or

common,

FRANCAIS.

LA

or

on

Saratoga potatoes.

as

POTATOES

Cut

der,
colan-

POTATOES.

crimped,

lard, fry till a light

hot

of

in

slices,drop

the

separate

cold,

or

JULIENNE

Slice with

serve.

drain

water,

skimmer, drain

and

POTATOES.

thin, soak

dry thoroughly

and

salt, pepper

minutes

few

SARATOGA

Pare,

with

season

and

spoon,

fry

in

quantity

of

grease.

POTATOES.

PARISIENNE

Cut
salt and

with

fry in

spoon,

minced

potatoes

in hot

and

sprinkle with

POTATOES.

cut

in slices and

boidal,globular, angular
cooked

grease

parsley.

FRIED

Pared

hot

fat

are

and

other

served

Parisienne, etc., etc., but

however

as

strips,or

in

rhom-

irregularshapes

and

Saratoga, Julienne,
varied

the

style,and

28

MANUAL.

COOKERY

fanciful

however
do

to

duty, they

shape sliced,or
lard, oil

when

they

put into it,and

are

entire process

with

tolerably thick

in

nice

brown

CRISPED

crisp thoroughly

fine

in

warm

liked, with
beat

butter, then

masher,

and

till very

smooth

serve

hot

in

with

milk, season

lightwith

hot.

wire

season

gridiron,

POTATO.

kettle, moisten,

very

hot.

serve

till tender, drain,

or

pan

in

sides, and

whole

fire,and

the

over

steam

or

the

POTATOES.

MASHED

Pare, boil

during

so

butter.

skins, peel, place

their

in

it

slices,put

both

on

melted

and

salt, pepper

Boil

temperature

proper

keep

to

have

to

POTATOES.

BROILED

gridiron,broil

is

cooking.

of

Parboil, cut

whatever

"

the

at

the

; and

in

dignified

name

made

are

potatoes
"

drippings

or

they

successfully

whatever

by

-fried

simply"

are

which

under

name

frying potatoes

of

secret

the

the

before, and

to

to

beat

tency
consis-

the

to

and

salt,pepper

wooden

careful

Be

dry off, mash

or

spoon

mash

the

it till very

wire

potato

light

after,the seasoning is added.

POTATO

Pare, boil, rub

stringsto pile up
and

serve

hot.

through
on

SNOW.

heated

colander, allow
dish

in

snowy

the

curly
mass,

""

VEGETABLES.

POTATO.

DUCHESSE

Boil, mash,
well, roll

of

shape

length,

or

in

lady fingers,and

in the

hole

with

with

the

size

fill the
or

with

stew

of

with

mashed

spices,form

lemon

into

mashed

potato,

moistened

with

hot

or

the

two

well

cup

beaten

till

nicely

macaroni,

tomatoes,

beaten

hot.

serve

of

yolk,

egg

nutmeg,

mace

season

other

or

beaten

egg

and

grease.

patty
surface

butter, and

together a

surface

the

POTATO.

POTATO

Stir

dish, make

oven

rolls, dip in

fry in

cover

hot

kind, and

with

or

shells

buttered

stewed

SCOLLOPED

Fill

in

peel,

balls

and

crumbs

bread

on

CROQUETTES.

potato

salt, pepper,

bag in

oven.

desired, brush

any

POTATO

Enrich

potato

set

hole

three

or

POTATOES.

OF

yolk,

work

egg,

pastry

in the

brown

mashed

egg

ragout

through

pile of

centre

beaten

browned,
or

oval

an

beaten

strips two

narrow

squeeze

CASSEROLE

Form

add

taste,

flat, cut

out

in

inches

to

season

brown

with

pans

with
in

seasoned

bread

quick

crumbs

oven.

PUFFS.

milk,

eggs,

two

two

cups

of

mashed

tablespoonfuls

tato,
po-

of butter

30

COOKERY

and

little

in

bake

into

salt, pour

quick

MANUAL.

milk

pint of

together, stir

well

grated

potatoes
make

salt and

the

or

the

batter

and

oven.

FRITTERS.

POTATO

To

baking dish,

buttered

and

the

half

of

yolks

finely mashed,

sized

flour

consistency.

proper

beaten

and

whites

of

POTATO

SOUFFLE.

the

beaten

eggs

medium

dozen

three

enough

Add

to

pinch

fry in

and

eggs,

boiled

of
hot

grease.

Put
a

stew

half

pint

of milk

into

froth, pour
bake

in

quick

the

and

to

of

the

quart
is

of mashed

milk

and

potato,

sufficientlyconsistent

Bake
of

of

cup

on

yeast

light it
in the

a
can
can

oven.

griddle or
be

be

gradually

of

yolks

two

the

smooth

from

remove

beaten

eggs

eggs,

to

surface

stiff
and

oven.

POTATO

Add

add

thicken,

to

baking dish,

little butter, in

taste,

beaten

begins

whites

the

fire, add

with

potato

fire, season

mixture

stir until the

the

the

over

pan
a

of mashed

quart

added,

shaped

BISCUIT.

half

in

work
to

floured
the
into

roll

of salt

teaspoonful

and

out

cut

Or

pan.

dough

until

flour

set

biscuit

or

to

the

dough

into biscuit.

tables

poonful

rise,and

rolls

to

and

when

baked

COOKERY

MANUAL.

POTATO

Enrich

cold

balls, dip

in
and

crumbs,

egg,

brown

in

STEW

TO

Slice

milk,

or

gravy

till thoroughly

and
add

teacupful

gently

in

till well

than

baked.

They
in many

cooked

skins.

and

stew

with

pan

pepper,

cold

simmer

and

milk

fry

Or

flour,and

hash

son
fine, sea-

brown.

pan,

with

seasoned

potato,

spoonful
salt

and

butter

pepper

and

simmer

nicer

steamed

closely

cover

of

heated.

potatoes

boiled,

into

HASH.

SWEET

Sweet

bread

POTATO.

and

stew

of

hashed

cold

shape

dredging.

pepper,

together

or

and

salt

POTATO

Heat

oven;

potato, dredge lightlywith

salt and

with

or

POTATO.

COLD

FRY

fry without

or

meal

heated.

boiled

fry brown;

corn

fat.

COLD

with

season

TO

Slice cold

make

potato, put in

boiled

cold

quick

into

yolk,

egg

in

roll

little hot

with

potato

beaten

fry in

and

cakes

mashed

BALLS.

but

are
are

can,

of the
served.

POTATOES.

much
at

dryer

their

however,
ways

They

best
be

estate

prepared

in which
should

and

white
be

only, when
very

ably,
accept-

potatoes

cooked

in

are

their

33

VEGETABLES,

BOILED

Wash,

soak

water

to

of rice

one

towel, and

allowing

"

it will

where

set

and

two

soak

water

the

to

rice and

water

hour,

an

water

may

when

the

be

in

omitted,

folded

hot.

keep

If

its

and

of

measures

containing

vessel

add

steamer,

little salt, and

of

desired, part
in milk

equivalent

the

added

cooking.

done

nearly

with

three

the

set

"

until tender.

or

rice is

allowing

"

of

RICE.

of rice

measure

one

steam

hour

an

water

measures

cover

off and

dry

STEAMED

Wash,

boiling

half

boil till tender,

"

in

drain, put

hour,

an

slightlysalted

RICE.

SPINACH.

Trim,
cover

water,

and

serve

eggs

cut

with
in

little sweet

till well

with

season

poached

slices ;

chop fine, put in

a

in

carefully,put

small

closely, boil till tender, drain

the

out

wash

cream,

heated, and

or,
stew

serve

press

butter,

with

hard

boiled

or

it is cooked
a

with

season

colander,

and

with

pan

in

water,

salt, pepper
eggs,

after

quantity of

with

butter, add

of

lump
salt

drained,

and

and

poached,

or

pepper,
hard

stir

boiled

eggs.

Scrape, cut
tender,

in

drain,

BOILED

SALSIFY.

pieces half

an

and

serve

with

inch
drawn

in

length,
butter

or

boil till
white

81

MANUAL.

COOKERY

mash

; or

sauce

and

fine,

to

season

add

taste,

little cream

serve.

SALSIFY.

FRIED

Boil, drain, mash

of

and

cream

season

to

well

beaten

egg,

brown

and

cakes

on

layers of

alternate

and

milk

bake

seasoned

hot

in

tender

stir in two
of

well

buttered

and

beaten

out

the

butter,

the

serve

dish

baking

with

moisten

with

salt and

per,
pep-

crumbs,

TOAST.

with

season

and

eggs,

over

pour

slices

same

KALE

as

asparagus.

TURNIPS.

boil till tender, drain

pare,

mash

water,
serve

fat.

toast.

BOILED

Wash,

in

bread

milk,

SEA

Cook

hot

small

brown.

SALSIFY

Slice, stew

ful
spoon-

SALSIFY.

in slices, put

cut

into

make

griddle,or fry in

SCALLOPED

Boil, drain,

taste, add

fine,

or

cream

sauce,

lemon

juice has

with
been

with

fine, season
Or

hot.

cut

drawn
added

in

in

slices

butter

to

colander, press

salt, pepper
and

serve

which

till slightlyacid.

and
with

vinegar

or

35

VEGETABLES.

TURNIPS.

STEWED

Wash,
milk

each

to

with

serve

quart
salt and

in

buttered

until

hour,

an

dish,

pudding

TOMATO

dish, set

ice

on

on

in

and

pepper

oven

liked,

can

may

quantity of
be

crumbs,

Or

very

soft, and

cream

be

added.

Simple

onion

thickened,
boiled

for
added
if

of sliced

onions,

stewing
for

of

rice,macaroni,

or
or

tomatoes,

flavoring.

desired, by the
corn

salt,

substituted

mace

broth

with

season

be

may

flavoring

used

Or

dressing.

TOMATOES.

delicate

be

plain,or

serve

layers

butter, and

in

arrange

dressing.

until

butter.

and

Mayonnaise

alternate

French

Peel, slice,stew

place,

or

STEWED

also

seasoned

in the

bake

ripe tomatoes,

cold

dish with

with

serve

or

French,

cream,

arrange

kind

and

with

SALAD.

slice perfectly

and

Peel

and

sprinkle

slices,lay-

rich brown.

with

and

till tender

in thin

cut

milk

with

moisten

crumbs,

bread

pint of

TURNIPS.

boil half

pare,

add

pepper.

BAKED

Wash,

simmer

turnips,

of

drain,

minutes,

boil fifteen

pare,

The

addition

starch

or

if

nutmeg,
of

stock
and

for

small

stew

of

any

may

bread

flour.

MANUAL

COOKERY

TOMATOES.

BAKED

Wash

wipe

and

with

stems

dish, cook

in

with

season

moderately

hot

in

halves, put

baking dish, season

fine

bread

side

skin

with

with

in

down

and

salt

moisten

crumbs,

till nicelybrowned,

oven

TOMATOES.

SMOTHERED

Cut

baking

butter.

and

salt, pepper

the

remove

knive, place in

pointed

sharp

ripe tomatoes,

smooth

with

cover

pepper,

in the

bake

and

butter

buttered

oven.

STUFFED

Make

bread
and

hole

crumbs,
bake.

with

some

crumbs,
and

in

the

with
out

scoop

finely minced

butter,

fifteen
fill the

and

minutes,

and

dish

seasoned

dip

in

onion, parsley and

with

season

out

bread

salt, pepper

skins

tomato

pan

sauce

with

the

TOMATOES.

with
bread

FRIED

pepper,

butter,

and

pepper

bake.

baking

Slice firm

fill with

tomato,

inside,put

the

scooped

each

salt,

ham,

SCALLOPED

Fill

of

centre

season

Or

stew

mixture,

TOMATOES.

unpeeled
in

fry until brown.

layers of

alternate

crumbs,

and

bake

sliced

in the

mato
to-

oven.

TOMATOES.

tomatoes,

flour, corn

meal,

season
or

bread

with

salt

crumbs,

and
and

37

VEGETABLES.

TOMATOES.

BROILED

Slice

impeded

butter, then

in

wire

and

broiler

dip

tomatoes,
flour

bread

fine

or

Pour

plate.

with

season

the

nice

salt and

sweet

in

cream

and

pepper,

the

remove

serving,put

in

warm

frying

the

boiling hot

turn

pan,
over

SQUASH.

mash

seeds,

covered

butter, white
fine, and

cut

or

with

in halves,
out

scoop

of

the

in

pan,
scoop

pepper.

two

skin
out

or

the

remove

skin, and

side
of

brown

down,

the

quantity

small

sauce;

seeds,

with

serve
or

and

steam

to

season

dry off,

butter.

until tender,

taste.

SQUASH.

pieces,scrape

more

for

SQUASH.

BAKED

Cut

with

salt, pepper

STEAMED

Cut

suitable

pieces

gently until tender,

sauce,

season

into

vessel

simmer

boiling water,

melted

or

tomatoes.

Pare,

in

lift to

butter, and

in

BOILED

of

place in

crumbs,

TOMATOES.

brown

little

melted

or

quickly.

cook

FRICASSEED

Slice, fry

oil

olive

in

bake

skin,

and

and
season

out
serve

the

seeds, put

with
with

butter;
salt

and

38

MANUAL.

COOKERY

SQUASH

FRIED

Pare,
in

steam

beaten

or

in

then

egg,

till

stew

butter

pepper,

fry,

pieces,

in

the

same

as

tender,
fry

in

hot

drain,

roll

fat.

SQUASH.

drain,

stew,
and

and

crumbs

SUMMER

Cut

sufficiently

sweet

egg-plant.

mash

cream.

and

Or

with

season

cut

in

slices,

salt,
and

(^ookergjjffxnuate.

INTo.

4"

BY

Author

af

"Soup

P.

EMMA

MRS.

and

Soup

"Salad

and

"Bread

and

Making,"

Etc.

Making,"
Salad

EWLTSTG.

Bread

CHICAGO:

FAIRBANKS,

PALMER

1884.

"

CO.

Making,