Indian' bread in their pockets to keep it from freezing. The porridge was hung, wrapped in a clean towel, upon the sled stakes. Their spoons were made of wood. The hay that lay on the floor of the ox sled was of use to keep their feet warm, and given to the oxen for 'bait' at noon. When it was twelve o'clock ' by the sun,' they kindled a fire by the aid of a ' tinder box,' warmed their porridge, and with their brown bread enjoyed this strong food as no modern epicure can his costly French dishes." Smothered Chicken. (A daline Miller.) Clean a chicken, too old for broiling ; split down the back, and put it breast upwards in a shallow pan ; pour over it one cup of boiling, water, and cover tightly to keep in the steam. Cook half an hour ; then baste with the hot water, rub all over with softened butter, and dredge with salt and pepper. Baste often, keep closel}^ covered, and cook till tender. It should be yellow, not dark brown. Thicken the gravy ; add chopped parsley✪ Smothered Chicken, salt, and pep- per, and pour it over the chicken. Steamed Apple and Indian Meal Pudding. (^Mrs. Faiince.) Scald two cups of corn meal with boiling water. Add one teaspoonful of salt, one fourth of a cup of molasses, and two tart apples cut into eighths and cored, but not pared. Dissolve half a teaspoonful of soda in warm water, and add to the meal. Add more warm water to make a batter thin enough to pour. Pour into a greased pail✪ Steamed Apple and Indian Meal Pudding, place it on a trivet in a kettle of boiling water. Cook three hours. The water must not stop boiling. To be eaten with roast meat. The next day warm what is left in the meat gravy. The Boston Cook Book. 289 VEGETABLES. Vegetable food, in its widest sense, includes some part of every form of plant growth, — herb, shrub, or tree, — used either as vegetables, fruits, grains, condiments, or beverages. Vegetables, as the term is generall}^ used, are such plants as are cultivated for culinary purposes. They comprise a variety of the parts of the plant, — roots, stems, leaves, flowers, and fruit. Before studying vegetables proper, it may be interesting for those who have never considered food from a botan- ical point of view to glance at the various forms of veg- etable growth commonly used as food. Beginning with roots^ we find, among fleshy roots, the carrot, turnip, parsnip, beet, salsifj^, and radish, which are cooked in their natural state or used raw. Also from roots we get ginger, arrowroot, and tapioca. Rootstocks^ or stems growing underground, consist of tubers^ like the potato, yam, and artichoke, and of scal}^ bulbs, like the onion, chives, leek, and garlic. Stems we eat in asparagus ; and whole trunks of trees are felled and used in making sago, which is \h(d pith of a species of palm-tree. Leaves include lettuce, endive, spinach, parsley, cabbage, and greens of various kinds. Dried leaves and Jloivers are used in the form of tea, sage, thyme, ba}^ leaves, tobacco, marjoram, savor}', and other herbs. Leaf stalks include celer}' and rhubarb ; flower stalks^ cauliflower and globe arti- chokes. The juices of vegetables furnish many forms of food, — sugar, acids, honey, oil, gum, and wines. The bark we use in cinnamon. Unexpanded flower-buds are pickled, as in capers, or dried, as in cloves. Ripe cloves have no aroma.

AI-modernized reading of the original text

Indian' bread in their pockets to keep it from freezing. The porridge was hung, wrapped in a clean towel, upon the sled stakes. Their spoons were made of wood. The hay that lay on the floor of the ox sled was of use to keep their feet warm, and given to the oxen for 'bait' at noon. When it was twelve o'clock ' by the sun,' they kindled a fire by the aid of a ' tinder box,' warmed their porridge, and with their brown bread enjoyed this strong food as no modern epicure can his costly French dishes." Smothered Chicken. (Adaline Miller.) Clean a chicken, too old for broiling ; split down the back, and put it breast upwards in a shallow pan ; pour over it one cup of boiling, water, and cover tightly to keep in the steam. Cook half an hour ; then baste with the hot water, rub all over with softened butter, and dredge with salt and pepper. Baste often, keep closely covered, and cook till tender. It should be yellow, not dark brown. Thicken the gravy ; add chopped parsley, salt, and pepper, and pour it over the chicken. Steamed Apple and Indian Meal Pudding. (Mrs. Faunce.) Scald two cups of corn meal with boiling water. Add one teaspoonful of salt, one fourth of a cup of molasses, and two tart apples cut into eighths and cored, but not pared. Dissolve half a teaspoonful of soda in warm water, and add to the meal. Add more warm water to make a batter thin enough to pour. Pour into a greased pail, place it on a trivet in a kettle of boiling water. Cook three hours. The water must not stop boiling. To be eaten with roast meat. The next day warm what is left in the meat gravy. The Boston Cook Book. VEGETABLES. Vegetable food, in its widest sense, includes some part of every form of plant growth, — herb, shrub, or tree, — used either as vegetables, fruits, grains, condiments, or beverages. Vegetables, as the term is generally used, are such plants as are cultivated for culinary purposes. They comprise a variety of the parts of the plant, — roots, stems, leaves, flowers, and fruit. Before studying vegetables proper, it may be interesting for those who have never considered food from a botanical point of view to glance at the various forms of vegetable growth commonly used as food. Beginning with roots^ we find, among fleshy roots, the carrot, turnip, parsnip, beet, salsify, and radish, which are cooked in their natural state or used raw. Also from roots we get ginger, arrowroot, and tapioca. Rootstocks^ or stems growing underground, consist of tubers^ like the potato, yam, and artichoke, and of scaly bulbs, like the onion, chives, leek, and garlic. Stems we eat in asparagus ; and whole trunks of trees are felled and used in making sago, which is \h(d pith of a species of palm-tree. Leaves include lettuce, endive, spinach, parsley, cabbage, and greens of various kinds. Dried leaves and flowers are used in the form of tea, sage, thyme, bay leaves, tobacco, marjoram, savory, and other herbs. Leaf stalks include celery and rhubarb ; flower stalks^ cauliflower and globe artichokes. The juices of vegetables furnish many forms of food, — sugar, acids, honey, oil, gum, and wines. The bark we use in cinnamon. Unexpanded flower-buds are pickled, as in capers, or dried, as in cloves. Ripe cloves have no aroma.

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Smothered ChickenSteamed Apple and Indian Meal Pudding

Mrs. Lincoln's Boston cook book