Peel and slice and fry in lard or butter; season with
pepper✪ Egg Plant Stewed and salt, and serve hot.
MUSHKOOMS FKIED.
When peeled put them into hot butter and let them
heat thoroughly through — too much cooking toughens
them. Season well with butter, pepper and salt. Serve
on buttered toast ; a teaspoon of wine or vinegar on each
mushroom✪ Mushrooms Fried, is a choice method.
MUSHROOMS STEWED.
If fresh, let them lie in salt and water about one hour,
then put them in the stewpan, cover with water and let
them cook two hours gently. Dress them with cream,
butter and flour as oysters, and season to taste✪ Mushrooms Stewed.
SALSIFY STEWED. '
Scrape well and then cut in round slices ; stew it in
sufficient water to cover. When tender turn off nearly all
the water; add cream and butter, salt and pepper and a
little flour rubbed smooth in a tablespoon of milk. Sal-
sify when boiled tender is excellent scalloped or made
into croquettes in the same manner as potatoes.
180
THE HOME COOK BOOK.
SCALLOPED OYSTER PLANT.
Boil the oyster plant until perfectly tender, then take
out of water and rub through a colander ; add butter,
pepper, salt and milk, and mix well. Put in a baking
dish and cover the top with bread crumbs, with here and
there small pieces of butter. Set in the oven and bake a
delicate brown. Celery salt may be used with this for
flavor, not using quite the quantity of common salt.
SALSIFY CROQUETTES.
Are made prepared as above before baking. The mix-
ture should be made thin into balls, dipped in beaten egg
and rolled in bread crumbs, and fried as croquettes in
wire baskets, always deep in hot lard until of a golde^^
brown.
PUDDINGS.
"And solid pudding against empty praise,'*
EVE'S PUDDING.
If you want a good pudding, mind what you are taught ;
Take eggs, six in number, when bought for a groat ;
The fruit with which Eve her husband did cozen,
Well pared, and well chopped, at least half a dozen ;
Six ounces of bread, let Moll eat the crust,
And crumble the rest as fine as the dust ;
Six ounces of currants, from the stem you must sort,
Lest you break out your teeth, and spoil all the sport;
Six ounces of sugar won't make it too sweet,
Some salt and some nutmeg will make it complete ;
Three hours let it boil without any flutter,
But Adam won't like it without wine and butter.
SUET PUDDING.
Mrs. E. R. Harmon.
One cup of suet chopped fine, one cup chopped raisins,
one cup of molasses, one cup of sweet milk, three tea-
spoons baking powder; spice to your taste; four cups of
flour✪ Suet Pudding; mix and steam three hours.
(181)
182
THE HOME COOK BOOK.
SUET PUDDIi^G.
Mrs. Bartlett.
One cup suet, one cup sugar, one cup milk, one cup
chopped raisins, three cups flour, one teaspoon salt, one
teaspoon soda ; spice to taste ; boil three hours.
SUET PUDDING.
Mrs. J. H. Brown.
Two cups of chopped suet, two of raisins, two of mo-
lasses/four of flour, one of milk, three teaspoons of baking
powder ; boil three and one-half hours ; eat while hot.
Sauce for same : One cup of sugar, one-half of butter,
one egg, one tablespoon of wine or vinegar; beat fifteen
minutes and heat to a scald.
SUET PUDDING.
Mrs. Henry Stevens.
Page 74 · 6 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
Peel and slice and fry in lard or butter; season with pepper and salt, and serve hot.
MUSHROOMS FRIED.
When peeled put them into hot butter and let them heat thoroughly through — too much cooking toughens them. Season well with butter, pepper and salt. Serve on buttered toast ; a teaspoon of wine or vinegar on each mushroom, is a choice method.
MUSHROOMS STEWED.
If fresh, let them lie in salt and water about one hour, then put them in the stewpan, cover with water and let them cook two hours gently. Dress them with cream, butter and flour as oysters, and season to taste.
SALSIFY STEWED. '
Scrape well and then cut in round slices ; stew it in sufficient water to cover. When tender turn off nearly all the water; add cream and butter, salt and pepper and a little flour rubbed smooth in a tablespoon of milk. Salsify when boiled tender is excellent scalloped or made into croquettes in the same manner as potatoes.
SCALLOPED OYSTER PLANT.
Boil the oyster plant until perfectly tender, then take out of water and rub through a colander ; add butter, pepper, salt and milk, and mix well. Put in a baking dish and cover the top with bread crumbs, with here and there small pieces of butter. Set in the oven and bake a delicate brown. Celery salt may be used with this for flavor, not using quite the quantity of common salt.
SALSIFY CROQUETTES.
Are made prepared as above before baking. The mixture should be made thin into balls, dipped in beaten egg and rolled in bread crumbs, and fried as croquettes in wire baskets, always deep in hot lard until of a golden brown.
PUDDINGS.
"And solid pudding against empty praise,'*
EVE'S PUDDING.
If you want a good pudding, mind what you are taught ;
Take eggs, six in number, when bought for a groat ;
The fruit with which Eve her husband did cozen,
Well pared, and well chopped, at least half a dozen ;
Six ounces of bread, let Moll eat the crust,
And crumble the rest as fine as the dust ;
Six ounces of currants, from the stem you must sort,
Lest you break out your teeth, and spoil all the sport;
Six ounces of sugar won't make it too sweet,
Some salt and some nutmeg will make it complete ;
Three hours let it boil without any flutter,
But Adam won't like it without wine and butter.
Mrs. E. R. Harmon.
One cup of suet chopped fine, one cup chopped raisins, one cup of molasses, one cup of sweet milk, three teaspoons baking powder; spice to your taste; four cups of flour; mix and steam three hours.
(181)
Mrs. Bartlett.
One cup suet, one cup sugar, one cup milk, one cup chopped raisins, three cups flour, one teaspoon salt, one teaspoon soda ; spice to taste ; boil three hours.
Mrs. J. H. Brown.
Two cups of chopped suet, two of raisins, two of molasses/four of flour, one of milk, three teaspoons of baking powder ; boil three and one-half hours ; eat while hot. Sauce for same : One cup of sugar, one-half of butter, one egg, one tablespoon of wine or vinegar; beat fifteen minutes and heat to a scald.
Mrs. Henry Stevens.
Records on this page
Egg Plant StewedOnions - BoiledOnions - FriedMushrooms FriedMushrooms StewedSuet Pudding