Around-the-world cook book

The following table gives approximately the time for cooking various vegetables. The time will in some cases vary, owing to the quantity to be cooked, the state of the fire, and for other unforeseen reasons. BOILING Asparagus 20 to 25 minutes Beans (string, or shell), 1 hour Beets, new 1 hour Beets, winter 4 to 5 hours Cabbage, young 30 to 45 minutes Cabbage, winter, 1 hour Carrots 1 hour Cauliflower 30 to 45 minutes Celery 20 to 30 minutes Corn, green 5 to 8 minutes Hominy, fine 1 hour Hominy, coarse 2 hours Macaroni 20 minutes Oatmeal, rolled 30 minutes Onions 30 to 45 minutes Parsnips 45 minutes Peas 15 to 20 minutes Potatoes 20 to 30 minutes Rice 15 to 20 minutes Spinach 20 to 30 minutes Squash 20 to 30 minutes Tomatoes 15 to 20 minutes Turnips, new 35 to 45 minutes Turnips, winter 1 to 2 hours LYONNAISE POTATOES Cold boiled potatoes, 1 quart, Butter, 1 tablespoon, Salt, 1/^ teaspoon. Pepper, V2 teaspoon, White onion, 1, Parsley, 1 tablespoon (chopped fine). Peel and cut the potatoes into inch cubes. Put a tablespoon of butter in the frying-pan, and when hot add the onion, minced fine, and cook until soft, but not brown. Then add the potatoes and toss them with a fork until they are of an even color. Sprinkle the salt, pepper, and parsley over them, and again stir with the fork. Serve at once, with broiled steak. POTATO SOUFFlf Hot mashed potatoes, 2 cups, Milk, % cup, Eggs, 4 (whites only), Butter, 1 tablespoon. Chopped parsley, 1 tablespoon, Salt and pepper. Season the potato with butter, salt, pepper, and parsley. Then beat in the milk and stir the mixture until it is smooth. Stir in the beaten whites of the eggs, then turn it into a buttered dish, and bake for about 10 minutes. When the souffle is puffed and brown, serve it immediately or it will fall. Grated cheese is sometimes sprinkled over the top, just before serving. FRIED POTATO BALLS Mashed potatoes, 2 cups. Egg, 1, Milk, 1 tablespoon. Bread-crumbs, Lard, Salt and pepper. Beat the egg, and mix with the potatoes and milk, seasoning to taste with salt and pepper. Roll into small balls, and then roll them in bread-crumbs and fry in deep lard. SWEET POTATO CROQUETTES Mashed sweet potatoes, 1 pint. Hot milk, 1 cup. Butter, 2 tablespoons. Salt, 1 teaspoon. Eggs, 2 (used separately), Bread-crumbs, Lard. Mix the potatoes with the milk; stir in the butter, salt, and one of the beaten eggs. Shape into desired-sized croquettes, dip into beaten egg, and then roll in bread-crumbs. Pry in hot lard until a delicate brown. Drain on brown paper, and serve hot. SPINACH SOUFFLE Cooked spinach, 2 cups, Eggs, 2 (whites and yolks beaten separately), Melted butter, 1 tablespoon, Cream, i/^ gill. Salt and pepper. Chop the spinach fine, add the beaten yolks, and the butter. Season with salt and pepper, and beat in the cream and the whites of the eggs. Turn it into a buttered dish, and bake in a hot oven until light brown. Serve at once, or it will fall. SPINACH PUDDING Spinach, 2 quarts, Onion, small, 1, Rolls of bread, 2, Eggs, 6, Sweetbreads, 1 (or ham may be used), Milk, salt and pepper. Butter, 2 heaping tablespoons.