Baked Cauliflower. Boil a head of cauliflower whole
in salt and water; and when tender drain carefully and put
in a dish that will fit into one which is suitable to put on
the table; pour over it a drawn butter sauce, sprinkle a little
grated cheese over all, baste with melted butter and bake to
a nice brown and serve.
Fried Egg Plant. Peel the plant and cut in slices
about half an inch in thickness; sprinkle the slices with a
little salt, and let it stand for an hour or two. Then dip
first in beaten egg, then in cracker dust, and fry in hot
butter; season with pepper and salt while frying. Serve
at once.
Baked Egg Plant. Cut an egg plant in halves, sea-
son with salt and pepper; do not peel it, but cut the ends so
it will stand; put in a baking pan, baste with butter, and
bake about thirty minutes, using butter freely.
Green Vegetables. All green vegetables should be
boiled in salted water until done. If you do dot wish to
Vegetables
97
The Cabbage.
use them at once, put them in cold water and they will keep
fresh in this way for several days; when ready for use, treat
them as canned vegetables.
Boiled Cabbage. Cut a cabbage into six or eight
pieces and boil until tender in salted
water; drain, put into the dish in which
they are to be served, season with salt
and pepper, and melted butter.
Fried Cabbage. Fry three slices of
fat salt pork to a crisp ; take out the pork ;
have half a head of cabbage chopped fine,
put it into the hot fat and cover closely;
let cook a few minutes, then take rf)ff the
cover and fry to a light brown, stirring
often, so as to have the color uniform.
Cabbage Cooked in Milk. Chop half a head of
cabbage fine, put into a stew pan, cover with water, and
boil until tender; then draw off the water, add milk to
nearly cover the cabbage, add a lump of butter the size of
an e.g✪ Creamed Onionsg, salt and pepper to taste; simmer in the milk ten or
fifteen minutes, and serve.
Mashed Turnips. Peel and wash the turnips, and cut
into pieces the size of a medium-sized potato,
boil until tender; when done, drain, mash
fine and season with butter, pepper and salt✪ Mashed Turnips.
String Beans. String the beans and cut
into three or four pieces; boil in salted
water until tender; drain and pour over them
milk or sweet cream; add a small lump of
butter, pepper✪ String Beans and salt to taste, and boil five
minutes longer; then serve.
Deviled Tomatoes. Take large firm
tomatoes and cut in slices one-half inch in thickness, and
lay in a shallow dish; rub the yolk of a hard-boiled egg
The Turnip.
98 Vegetables
with one tablespoonful of vinegar, one of melted butter, one
teaspoonful of sugar, a very little salt, mustard and cayenne;
stir smooth, set upon the stove, and let come to a boil; then
pour it on a well beaten egg✪ Deviled Tomatoes, set in a vessel containing hot
water, while you broil the tomatoes; lay them on a hot dish
and pour the hot dressing over them.
Raw Tomatoes. Peel the tomatoes, slice and place in
the dish in which they are to be served ; season with salt,
pepper, sugar and vinegar; or a mayonnaise dressing can be
made and poured over them.
Page 59 · 11 recipe records on this page
Presented as published in 1894. 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
Baked Cauliflower. Boil a head of cauliflower whole in salt and water; and when tender drain carefully and put in a dish that will fit into one which is suitable to put on the table; pour over it a drawn butter sauce, sprinkle a little grated cheese over all, baste with melted butter and bake to a nice brown and serve.
Fried Egg Plant. Peel the plant and cut in slices about half an inch in thickness; sprinkle the slices with a little salt, and let it stand for an hour or two. Then dip first in beaten egg, then in cracker dust, and fry in hot butter; season with pepper and salt while frying. Serve at once.
Baked Egg Plant. Cut an egg plant in halves, season with salt and pepper; do not peel it, but cut the ends so it will stand; put in a baking pan, baste with butter, and bake about thirty minutes, using butter freely.
Green Vegetables. All green vegetables should be boiled in salted water until done. If you do not wish to
Vegetables
The Cabbage.
use them at once, put them in cold water and they will keep fresh in this way for several days; when ready for use, treat them as canned vegetables.
Boiled Cabbage. Cut a cabbage into six or eight pieces and boil until tender in salted water; drain, put into the dish in which they are to be served, season with salt and pepper, and melted butter.
Fried Cabbage. Fry three slices of fat salt pork to a crisp ; take out the pork ; have half a head of cabbage chopped fine, put it into the hot fat and cover closely; let cook a few minutes, then take off the cover and fry to a light brown, stirring often, so as to have the color uniform.
Cabbage Cooked in Milk. Chop half a head of cabbage fine, put into a stew pan, cover with water, and boil until tender; then draw off the water, add milk to nearly cover the cabbage, add a lump of butter the size of an egg, salt and pepper to taste; simmer in the milk ten or fifteen minutes, and serve.
Mashed Turnips. Peel and wash the turnips, and cut into pieces the size of a medium-sized potato, boil until tender; when done, drain, mash fine and season with butter, pepper and salt. String Beans. String the beans and cut into three or four pieces; boil in salted water until tender; drain and pour over them milk or sweet cream; add a small lump of butter, pepper and salt to taste, and boil five minutes longer; then serve. Deviled Tomatoes. Take large firm tomatoes and cut in slices one-half inch in thickness, and lay in a shallow dish; rub the yolk of a hard-boiled egg
The Turnip.
98 Vegetables
with one tablespoonful of vinegar, one of melted butter, one teaspoonful of sugar, a very little salt, mustard and cayenne; stir smooth, set upon the stove, and let come to a boil; then pour it on a well beaten egg, set in a vessel containing hot water, while you broil the tomatoes; lay them on a hot dish and pour the hot dressing over them.
Raw Tomatoes. Peel the tomatoes, slice and place in the dish in which they are to be served ; season with salt, pepper, sugar and vinegar; or a mayonnaise dressing can be made and poured over them.
Records on this page
Creamed OnionsBaked CauliflowerFried Egg PlantBaked Egg PlantBoiled CabbageFried CabbageCabbage Cooked in MilkCabbage Cooked in MilkMashed TurnipsString BeansDeviled Tomatoes