Pick over, wash well, and cut out all de-
cayed parts.
Lay them when peeled in cold water before
cooking.
If . you boil them put a little salt in the
water.
Cook steadily after you put them on.
Be sure they are thoroughly done.
Drain well.
Serve hotl
Potatoes rboiled).
Pare them thin with a sharp knife. The
starch or meal lies, in greatest quantities,
nearest to the skin. Lay in clean cold water
for one hour, if the potatoes are newly gath-
ered. Old potatoes should be left in the water
for several hours. If very old, they will be
the better for soaking all night. New potatoes
require half an hour for boiling, and the skins
are rubbed off with a coarse cloth before they
VEGETABLES. 109
are cooked. Those stored for winter use should
be boiled forty-five minutes.
Wipe each dry before dropping them into a
kettle of boiling water, in which has been
mixed a heaping tablespoonful of salt.
Boil steadily until a fork will go easily into
the largest.
Turn off the water by tipping the pot over
on its side in the sink, holding the top on
with a thick cloth wrapped about your hand,
and leaving room at the lowest edge of the
cover for the water to escape, but not for a
potato to slip through.
Set the pot uncovered on the range; sprinkle
a tablespoonful of salt over the potatoes, shak-
ing the pot as you do this, and leave it where
they will dry off, but not scorch, for five
minutes.
Mashed Potatoes.
Boil as directed in last receipt, and when
the potatoes have been dried off, remove the.
110 COOKERY FOR BEGINNERS.
pot to the sink, or table, break and whip
them into powder with a four-tined fork, or a
split spoon. When fine, add a great spoonful
of butter, whipped in thoroughly, salting to
taste as you go on.
Have ready a cup of milk almost boiling,
and beat in until the potato is soft and smooth.
Heap in a deep dish for the table.
Onions (boiled).
Remove the outer layers until you reach
the sleek, silvery, crisp skins. Cook in plenty
of boiling, salted water, until tender. Forty
minutes should be sufficient, unless the onions
are very old and large. Turn off all the
water; add a cupful from the tea-kettle with
one of warm milk and stew gently ten min-
utes.
Heat, meanwhile, in a sauce-pan, half a cup-
ful of milk with a large tablespoonful of
butter.
Drain the onions in a hot clean colander.
VEGETABLES. Ill
turn them into a heated deep dish, salt and
pepper lightly, and pour the boiling milk and
butter over them.
Onions cooked thus are not nearly so rank
of flavor as when boiled in but one water.
Tomatoes (stewed).
Put ripe tomatoes into a pan, pour boiling
water directly from the kettle, upon them, and
cover closely for five minutes. The skins will
then come off easily.
When all are peeled, cut them up, throwing
away the unripe parts and the cores, and put
them into a clean saucepan with half a tea-
spoonful of salt
Stew twenty minutes before adding a heap-
ing tablespoonful of butter, one teaspoonful of
white sugar (for a dozen large tomatoes) and
a little pepper. Stew gently fifteen minutes,
and serve.
Scalloped Tomatoes.
Scald, skin, and cut each crosswise, into
112 COOKERY FOR BEGINNERS.
two or three pieces. Just melt a teaspoonful
of butter in a pie-plate, or pudding-dish, and
put into this a layer of tomatoes. Lay a bit
of butter on each slice, sprinkle lightly with
salt, pepper, and white sugar, and cover with
fine dry cracker, or bread crumbs. Fill the
dish with alternate layers of tomato crumbs,
having a thick coating of crumbs on the top,
and sticking tiny "dabs*' of butter all over it.
Bake, covered, half an hour. Take off the tin
pan, or whatever you have used to keep in
the steam, and brown nicely before sending to
table.
Beets.
Wash well, taking care not to scratch the
skin, as they will "bleed" while in cooking
if this is cut or broken. ✪ Beets
Page 23 · 1 recipe record on this page
Presented as published in 1884. 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
Pick over, wash well, and cut out all decayed parts.
Lay them when peeled in cold water before cooking.
If . you boil them put a little salt in the water.
Cook steadily after you put them on.
Be sure they are thoroughly done.
Drain well.
Serve hot!
Potatoes (boiled).
Pare them thin with a sharp knife. The starch or meal lies, in greatest quantities, nearest to the skin. Lay in clean cold water for one hour, if the potatoes are newly gathered. Old potatoes should be left in the water for several hours. If very old, they will be the better for soaking all night. New potatoes require half an hour for boiling, and the skins are rubbed off with a coarse cloth before they
are cooked. Those stored for winter use should be boiled forty-five minutes.
Wipe each dry before dropping them into a kettle of boiling water, in which has been mixed a heaping tablespoonful of salt.
Boil steadily until a fork will go easily into
the largest.
Turn off the water by tipping the pot over on its side in the sink, holding the top on with a thick cloth wrapped about your hand, and leaving room at the lowest edge of the cover for the water to escape, but not for a potato to slip through.
Set the pot uncovered on the range; sprinkle a tablespoonful of salt over the potatoes, shaking the pot as you do this, and leave it where they will dry off, but not scorch, for five minutes.
Mashed Potatoes.
Boil as directed in last receipt, and when the potatoes have been dried off, remove the.
pot to the sink, or table, break and whip them into powder with a four-tined fork, or a split spoon. When fine, add a great spoonful of butter, whipped in thoroughly, salting to taste as you go on.
Have ready a cup of milk almost boiling, and beat in until the potato is soft and smooth.
Heap in a deep dish for the table.
Onions (boiled).
Remove the outer layers until you reach the sleek, silvery, crisp skins. Cook in plenty of boiling, salted water, until tender. Forty minutes should be sufficient, unless the onions are very old and large. Turn off all the water; add a cupful from the tea-kettle with one of warm milk and stew gently ten minutes.
Heat, meanwhile, in a sauce-pan, half a cupful of milk with a large tablespoonful of butter.
Drain the onions in a hot clean colander.
VEGETABLES.
turn them into a heated deep dish, salt and pepper lightly, and pour the boiling milk and butter over them.
Onions cooked thus are not nearly so rank of flavor as when boiled in but one water.
Tomatoes (stewed).
Put ripe tomatoes into a pan, pour boiling water directly from the kettle, upon them, and cover closely for five minutes. The skins will then come off easily.
When all are peeled, cut them up, throwing away the unripe parts and the cores, and put them into a clean saucepan with half a teaspoonful of salt
Stew twenty minutes before adding a heaping tablespoonful of butter, one teaspoonful of white sugar (for a dozen large tomatoes) and a little pepper. Stew gently fifteen minutes, and serve.
Scalloped Tomatoes.
Scald, skin, and cut each crosswise, into
two or three pieces. Just melt a teaspoonful
of butter in a pie-plate, or pudding-dish, and
put into this a layer of tomatoes. Lay a bit
of butter on each slice, sprinkle lightly with
salt, pepper, and white sugar, and cover with
fine dry cracker, or bread crumbs. Fill the
dish with alternate layers of tomato crumbs,
having a thick coating of crumbs on the top,
and sticking tiny "dabs*' of butter all over it.
Bake, covered, half an hour. Take off the tin
pan, or whatever you have used to keep in
the steam, and brown nicely before sending to
table.
Beets.
Wash well, taking care not to scratch the skin, as they will "bleed" while in cooking if this is cut or broken.
Records on this page
Beets