mashing them, and then drain them, and put them
into a stew-pan, adding the hearts of two heads of
lettuce finely shredded, an onion cut into thin slices,
a little parsley, and half a pound of ham cut into dice.
Now cover the stew-pan, and place it over a gentle
fire, where the contents may stew, shaking the stew-
pan occasionally that they may not burn, and adding
a spoonful or two of water if necessary. When the
peas become tender, take out the ham and the onion ;
mix a dessertspoonful of flour with a little butter and
a tablespoonful of cream, and stir this into the peas.
Simmer them again gently for three or four minutes,
and serve hot. — The Caterer . {By per.)
Green Peas.
Shell and wash, put them into cold water to cook ;
when nearly done, salt them ; when tender (they will
generally cook in twenty minutes) take them up with
a little of the liquor in which they were boiled, butter
and pepper them, and they are much better to add a
little sweet cream, but will do without. If they are
cooked immediately upon gathering, they will need no
sugar ; if allowed to remain twelve hours or more, a
tablespoonful of sugar will be found an addition. A
sprig of mint or a little parsley✪ Green Peas may be added. —
Arthur' s Home Magazine. {By per.)
And the maize-field grew and ripened,
Till it stood in all the splendor
Of its garments green and yellow,
Of its tassels and its plumage ;
And the maize-ears full and shining
Gleamed from bursting sheaves of verdure.
Hiawatha: H. W. Longfellow. {By per. Houghton, Mifflin , <Sr Co.)
98
SWEET CORM
Sweet Corn.
1 Husk and clear it of the silk, put it in boiling
water enough to cover, and boil for twenty minutes
or half an hour. Send to table on the cob. — Arthur's
Home Magazine.
ANOTHER WAY.
Cut the corn from the cob, and put it in a stew-pan
with a teacupful of water to each quart of corn ; cover
it closely, and let it stew gently. Add butter, pepper,
and salt. — Arthur's Home Magazine.
Still another excellent way is to prepare and sea-
son corn as above, but stew it in sweet milk instead
of water. Have sufficient milk to cover it well.
Corn Oysters.
“Take young green corn✪ Sweet Corn, grate in a dish ; to one
pint of this add a small teacupful of flour, one egg,
half a cup of butter, some salt and pepper, and mix
well. Fry in butter. Drop by the spoonful, the size
of an oyster.”
Succotash.
“ Common shelled beans may be used for succo-
tash, though Lima beans are the best. Prepare and
cook the beans as usual. About twenty minutes be-
fore serving, add a quantity of sweet corn cut from
the cob ; season with butter, pepper, and salt, and add
a little sweet cream✪ Succotash. This dish may be prepared with
pork if desirable.”
String Beans.
String, snap, and wash two quarts beans, boil in
plenty of water fifteen minutes, drain off, and put on
LENTILS BOILED PLAIN.
99
again in two quarts boiling water ; boil an hour and
a half, and add salt and pepper just before taking
up, stirring in one and a half tablespoonfuls butter
rubbed into two tablespoonfuls flour and a half-pint
sweet cream.
ANOTHER WAY.
Boil a piece of salted pork one hour, then add beans,
and boil an hour and a half. — Every-day Cook-Book :
Miss Neill. (By per. Belford, Clarke, & Co)
Lentils Boiled plain. ✪ Lentils Boiled Plain
Page 38 · 5 recipe records on this page
Presented as published in 1887. 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
mashing them, and then drain them, and put them into a stew-pan, adding the hearts of two heads of lettuce finely shredded, an onion cut into thin slices, a little parsley, and half a pound of ham cut into dice. Now cover the stew-pan, and place it over a gentle fire, where the contents may stew, shaking the stewpan occasionally that they may not burn, and adding a spoonful or two of water if necessary. When the peas become tender, take out the ham and the onion ; mix a dessertspoonful of flour with a little butter and a tablespoonful of cream, and stir this into the peas. Simmer them again gently for three or four minutes, and serve hot. — The Caterer . {By per.)
Green Peas.
Shell and wash, put them into cold water to cook ; when nearly done, salt them ; when tender (they will generally cook in twenty minutes) take them up with a little of the liquor in which they were boiled, butter and pepper them, and they are much better to add a little sweet cream, but will do without. If they are cooked immediately upon gathering, they will need no sugar ; if allowed to remain twelve hours or more, a tablespoonful of sugar will be found an addition. A sprig of mint or a little parsley may be added. — Arthur's Home Magazine. {By per.)
And the maize-field grew and ripened,
Till it stood in all the splendor Of its garments green and yellow,
Of its tassels and its plumage ;
And the maize-ears full and shining Gleamed from bursting sheaves of verdure.
Hiawatha: H. W. Longfellow. {By per. Houghton, Mifflin , <Sr Co.)
SWEET CORM
Sweet Corn.
1 Husk and clear it of the silk, put it in boiling water enough to cover, and boil for twenty minutes or half an hour. Send to table on the cob. — Arthur's Home Magazine.
ANOTHER WAY.
Cut the corn from the cob, and put it in a stew-pan with a teacupful of water to each quart of corn ; cover it closely, and let it stew gently. Add butter, pepper, and salt. — Arthur's Home Magazine.
Still another excellent way is to prepare and season corn as above, but stew it in sweet milk instead of water. Have sufficient milk to cover it well.
Corn Oysters.
“Take young green corn, grate in a dish ; to one pint of this add a small teacupful of flour, one egg, half a cup of butter, some salt and pepper, and mix well. Fry in butter. Drop by the spoonful, the size of an oyster.”
Succotash.
“ Common shelled beans may be used for succotash, though Lima beans are the best. Prepare and cook the beans as usual. About twenty minutes before serving, add a quantity of sweet corn cut from the cob ; season with butter, pepper, and salt, and add a little sweet cream. This dish may be prepared with pork if desirable.”
String Beans.
String, snap, and wash two quarts beans, boil in plenty of water fifteen minutes, drain off, and put on
LENTILS BOILED PLAIN.
again in two quarts boiling water ; boil an hour and a half, and add salt and pepper just before taking up, stirring in one and a half tablespoonfuls butter rubbed into two tablespoonfuls flour and a half-pint sweet cream.
ANOTHER WAY.
Boil a piece of salted pork one hour, then add beans, and boil an hour and a half. — Every-day Cook-Book : Miss Neill. (By per. Belford, Clarke, & Co)
Lentils Boiled plain.
Records on this page
Green PeasSweet CornCorn OystersSuccotashLentils Boiled Plain