Mushrooms. Of these there is a large variety and
those acquainted with these varieties assert that there is
a never ending supply of cheap and nutritious food right
at our doors. But the fact that many kinds are a deadly
ppison and that the- average observer cannot tell the dif-
ference will always prove a hinderance to the general use
of the wild varieties. Authorities on the selection of
mushrooms, are becoming frequent as their dietetic virtues
are acknowledged. Among these are " Mushrooms and
Toadstools " by Worthington G. Smith; "About Mush-
rooms " by Julius A. Palmer, and the Prang Lithographic
Co. of Boston has published a book on mushrooms with
colored plates. There is also a reliable guide in the
*' Report of the Microscopist for 1892 " by Thomas Taylor,
M. D., which can be obtained on application to the Agri-
cultural Department at Washington, D. C. No one should
attempt to gather and eat wild mushrooms unless they are
thoroughly posted on the subject.
«« Mushrooms and How to* Grow Them " by Wm. Fal-
coner, is the most practical work on the subject ever written
134 THE PAT OF l^HE LAND.
^nd the only book on growing mushrooms published in
.America and contains numerous recipes for preparing and
vcooking them.
Melons. Melons should be cold, fresh and not over
ripe. Unripe or stale melons eaten warm are often the
cause of acute illness.
Watermelons. These should be thoroughly chilled
ibefore serving. This done they are best served without
additions. If they are good, they need no " fixings " and
:if not good nothing will make them so. They should be
<xut first horizontally in halves then the halves cut length-
\'wise in pieces so that each piece may have a sort of boat
shaped rind to hold the water as it drips from the spoon,
for they should be eaten with a dessert-spoon notwith-
oStanding the fork fad. Very good for breakfast with
bread.
Muskmelons or Cantaloupes. These must be fresh
,and not over-ripe. Wash and dry them, remove the seeds
and chill them. To serve, slice.theraif large and arrange
neatly on a round plate each piece radiating from the
'Center. They are an excellent sauce with gems or rolls
for breakfast or the first course at dinner. If small, cut
'in halves, remove the seeds and lay a lump of ice on each
half, or build a little pryamid of shaved ice in the centre
* of each. The small green-fleshed or salmon-fleshed vari-
eties are the best in quality.
Tomatoes. The smooth solid kinds are superior in
: flavor to the more juicy varieties. Never leave in the sun
to ripen when picked too soon^ as they decay rapidly. Lay
them carefully in a box or basket or on a shelf in a closed
cupboard away from light in a cool place. They will soon
iripen, even if but faintly tinted with red when put away.
VEGETABLES. 1 35
To Bake Tomatoes. Wash and wipe as many ripe
tomatoes as you wish to bake, remove the green spots and
blemishes, lay them in a granite or earthen ware plate or
pan✪ Baked Tomatoes and set in the oven ; bake slowly twenty minutes, if
very juicy simmer until the juice thickens a little. When
done and partially cool remove to a glass dish, pour the
juice over them and serve cold.
To Stew Tomatoes. Fill a wire basket and stand in
boiling water one minute or until the tomato skins begin
to crack, or drop them in boiling water and remove with
a skimmer. Peel and slice into a porcelain or granite
ware kettle. Cook without water from fifteen minutes to
one hour according to taste. If very juicy add bread
crumbs, or serve on slices of toasted bread or rolls.
Season with nut butter✪ Stewed Tomatoes.
To Cook Tomatoes with Rice. Wash, peel and slice
one quart of tomatoes or use a can of the same. Stew
until soft, and mash them with the back of a spoon, then
add one cup of steamed or boiled rice, stir very carefully and
not break the grains ; cook slowly five minutes longer,
season with cocoanut butter✪ Tomatoes with Rice and serve.
Page 54 · 3 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mushrooms. Of these there is a large variety and those acquainted with these varieties assert that there is a never ending supply of cheap and nutritious food right at our doors. But the fact that many kinds are a deadly poison and that the- average observer cannot tell the difference will always prove a hindrance to the general use of the wild varieties. Authorities on the selection of mushrooms, are becoming frequent as their dietetic virtues are acknowledged. Among these are " Mushrooms and Toadstools " by Worthington G. Smith; "About Mushrooms " by Julius A. Palmer, and the Prang Lithographic Co. of Boston has published a book on mushrooms with colored plates. There is also a reliable guide in the *' Report of the Microscopist for 1892 " by Thomas Taylor, M. D., which can be obtained on application to the Agricultural Department at Washington, D. C. No one should attempt to gather and eat wild mushrooms unless they are thoroughly posted on the subject.
«« Mushrooms and How to* Grow Them " by Wm. Falconer, is the most practical work on the subject ever written
^nd the only book on growing mushrooms published in .America and contains numerous recipes for preparing and cooking them.
Melons. Melons should be cold, fresh and not over ripe. Unripe or stale melons eaten warm are often the
cause of acute illness.
Watermelons. These should be thoroughly chilled ibefore serving. This done they are best served without
additions. If they are good, they need no " fixings " and :if not good nothing will make them so. They should be <xut first horizontally in halves then the halves cut length- \'wise in pieces so that each piece may have a sort of boat
shaped rind to hold the water as it drips from the spoon,
for they should be eaten with a dessert-spoon notwithoStanding the fork fad. Very good for breakfast with
bread.
Muskmelons or Cantaloupes. These must be fresh ,and not over-ripe. Wash and dry them, remove the seeds
and chill them. To serve, slice.theraif large and arrange
neatly on a round plate each piece radiating from the 'Center. They are an excellent sauce with gems or rolls
for breakfast or the first course at dinner. If small, cut 'in halves, remove the seeds and lay a lump of ice on each
half, or build a little pyramid of shaved ice in the centre
* of each. The small green-fleshed or salmon-fleshed varieties are the best in quality.
Tomatoes. The smooth solid kinds are superior in
: flavor to the more juicy varieties. Never leave in the sun
to ripen when picked too soon^ as they decay rapidly. Lay
them carefully in a box or basket or on a shelf in a closed
cupboard away from light in a cool place. They will soon
iripen, even if but faintly tinted with red when put away.
To Bake Tomatoes. Wash and wipe as many ripe tomatoes as you wish to bake, remove the green spots and blemishes, lay them in a granite or earthen ware plate or pan and set in the oven ; bake slowly twenty minutes, if very juicy simmer until the juice thickens a little. When done and partially cool remove to a glass dish, pour the juice over them and serve cold.
To Stew Tomatoes. Fill a wire basket and stand in boiling water one minute or until the tomato skins begin to crack, or drop them in boiling water and remove with a skimmer. Peel and slice into a porcelain or granite ware kettle. Cook without water from fifteen minutes to one hour according to taste. If very juicy add bread crumbs, or serve on slices of toasted bread or rolls. Season with nut butter.
To Cook Tomatoes with Rice. Wash, peel and slice one quart of tomatoes or use a can of the same. Stew until soft, and mash them with the back of a spoon, then add one cup of steamed or boiled rice, stir very carefully and not break the grains ; cook slowly five minutes longer, season with cocoanut butter and serve.
Records on this page
Baked TomatoesStewed TomatoesTomatoes with Rice