cabbage firmly together (some tie a cloth around it), and boil in a covered kettle two hours. This is a delicious dish and is useful in using up cold meats. —Mrs. W. A. Croffut, New York City. ° DANDELIONS. They are fit for use until they blossom. Cut off the leaves, Siok over carefully, wash in several waters, put into boiling water, boil one hour, drain well, add salted boiling water, and boil two hours; when done, turn into a colander and drain, season with butter, and ‘more salt if needed, and cut with a knife; or boil with a piece of salt pork, omitting the butter in the dressing. Eee Puan. Peel and cut in slices the purple kind, sprinkle with salt and pepper, and let drain on a tipped plate for three-quarters of an _ hour; make a light batter with one egg, flour and a little water, dip the slices into it and fry in butter or lard. Eggs and cracker may be used instead of the batter. Or, peel the egg-plant, boil till - done, then pour off the water, mash fine, and pepper, butter and salt to taste, put in a shallow pudding-pan, and over the top place a thick layer of crushed cracker. Bake half an hour in a moder- VEGETABLES. — Bas - Eee Pant. - Peel aid slice one or two medium-sized egg-plants, put on in cold water, boil till tender, drain, mash fine, season with salt and pepper, and add a beaten egg and’ a table-spoon of flour; fry in little cakes in butter or. butter and lard in equal parts; or cut in slices, lay-in cold well-salted water for an hour or two, roll in ege and cracker crumbs, and fry with a little butter. Parsnips and salsify or oyster plant may be cocked in the*same way, but the oyster-plant i is made in smaller cakes to imitate oysters. 7 Wittep LETTUCE. Place in a vegetable dish lettuce that has been very cane picked and washed each leaf by itself, to remove all insects. Cut across the dish four or five times, and sprinkle with salt. Fry a small piece of fat ham until brown, cut it in small pieces; when very hot add cup of good vinegar, and pour it boiling hot over the lettuce; mix it well with a fork, and garnish with slices of hard- boiled eggs. Be certain to have the fat so hot that when vinegar ig poured in, it will boil immediately. Add half a cup or a cup of vinegar according to strength of vinegar and quantity of lettuce. BAKED MACARONI. Take about three ounces macaroni and boil till tender in a stew- pan with a little water; take a pudding dish or pan, warm a little butter in it, and put in a layer of macaroni, then a layer of cheese grated or cut in small bits, and sprinkle over with salt, pepper and small pieces of butter, then add another layer of macaroni, and s0 on, finishing off with cheese; pour on rich milk or cream✪ Baked Macaroni enough to just come to the top of the ingredients, and bake from one-half to three quarters of an hour. Rice may be used instead of macaroni by first cooking as follows: Pick and wash a cup of rice, put in a stew-kettle with three cups boiling water, and set over the fire—the boiling water makes the kernels retain their shape better than when cold water is used. When done put a layer of rice, cheese, etc., alternately as you would macaroni, and bake in the same way. BorteD MAcaARontl. : - Pour one pint boiling water over five ounces macaroni, let stand — half an hour, drain and put in a custard-kettle with boiling milk or EL W., Selma, Ala. BBE a ey VEGETABLES 1) Oe eons : Wet - WR ‘ } ay hte Ki milk and water to cover, cook till tender, drain, add a table-spoon - -. butter, and a tea-cup cream, and season with salt and pepper; grate cheese over the top and serve.—Mrs. 8. R. T. ‘ | Macaroni with TOMATOES. ✪ Macaroni with Tomatoes

AI-modernized reading of the original text

cabbage firmly together (some tie a cloth around it), and boil in a covered kettle two hours. This is a delicious dish and is useful in using up cold meats. —Mrs. W. A. Croffut, New York City. ° DANDELIONS. They are fit for use until they blossom. Cut off the leaves, Pick over carefully, wash in several waters, put into boiling water, boil one hour, drain well, add salted boiling water, and boil two hours; when done, turn into a colander and drain, season with butter, and ‘more salt if needed, and cut with a knife; or boil with a piece of salt pork, omitting the butter in the dressing. EGG-PLANT. Peel and cut in slices the purple kind, sprinkle with salt and pepper, and let drain on a tilted plate for three-quarters of an _ hour; make a light batter with one egg, flour and a little water, dip the slices into it and fry in butter or lard. Eggs and cracker may be used instead of the batter. Or, peel the egg-plant, boil till - done, then pour off the water, mash fine, and pepper, butter and salt to taste, put in a shallow pudding-pan, and over the top place a thick layer of crushed cracker. Bake half an hour in a moderate VEGETABLES. — Bas - EGG-PLANT. - Peel and slice one or two medium-sized egg-plants, put on in cold water, boil till tender, drain, mash fine, season with salt and pepper, and add a beaten egg and’ a table-spoon of flour; fry in little cakes in butter or. butter and lard in equal parts; or cut in slices, lay-in cold well-salted water for an hour or two, roll in ege and cracker crumbs, and fry with a little butter. Parsnips and salsify or oyster plant may be cocked in the same way, but the oyster-plant is made in smaller cakes to imitate oysters. Wittep LETTUCE. Place in a vegetable dish lettuce that has been very carefully picked and washed each leaf by itself, to remove all insects. Cut across the dish four or five times, and sprinkle with salt. Fry a small piece of fat ham until brown, cut it in small pieces; when very hot add cup of good vinegar, and pour it boiling hot over the lettuce; mix it well with a fork, and garnish with slices of hardboiled eggs. Be certain to have the fat so hot that when vinegar is poured in, it will boil immediately. Add half a cup or a cup of vinegar according to strength of vinegar and quantity of lettuce. BAKED MACARONI. Take about three ounces macaroni and boil till tender in a stewpan with a little water; take a pudding dish or pan, warm a little butter in it, and put in a layer of macaroni, then a layer of cheese grated or cut in small bits, and sprinkle over with salt, pepper and small pieces of butter, then add another layer of macaroni, and s0 on, finishing off with cheese; pour on rich milk or cream enough to just come to the top of the ingredients, and bake from one-half to three quarters of an hour. Rice may be used instead of macaroni by first cooking as follows: Pick and wash a cup of rice, put in a stew-kettle with three cups boiling water, and set over the fire—the boiling water makes the kernels retain their shape better than when cold water is used. When done put a layer of rice, cheese, etc., alternately as you would macaroni, and bake in the same way. BorteD MAcaARontl. : - Pour one pint boiling water over five ounces macaroni, let stand — half an hour, drain and put in a custard-kettle with boiling milk or EL W., Selma, Ala. BBE a ey VEGETABLES 1) Oe eons : Wet - WR ‘ } ay hte Ki milk and water to cover, cook till tender, drain, add a table-spoon - -. butter, and a tea-cup cream, and season with salt and pepper; grate cheese over the top and serve.—Mrs. 8. R. T. ‘ | Macaroni with TOMATOES.

Records on this page

Baked MacaroniMacaroni with Tomatoes

Buckeye cookery