Dora's cook book

Select a hard head of cabbage, cut it in two, and lay it in cold water for an hour ; when ready shave it finely with a sharp knife; put a half pint of vinegar on to boil, beat up the yolk of an egg with a little salt and cayenne, pour the boiling vinegar on the yolk, stir it well and pour it over the cabbage. BAKED BEANS. Soak a pint of beans over night ; in the morning boil till tender with a half pound of salt pork 3 season with salt and pepper ; remove to a baking pan and bake until done. SUCCOTASH. Boil white beans until well done. Have corn boiling in a separate pot. When done, cut the corn off the cobs, and have twice as much corn as beans; put together and boil. Just before serving add butter, pepper and salt. ) TURNIPS. Boil until tender ; mash and season with butter, pepper, salt, and a little cream. PARSNIPS. Boil until tender in a little salted water ; then take up ; E skim them, cut in strips, dip in beaten egg, and fry in melted butter. MACARONI. Break your macaroni to the size you wish and soak one hour in cold water; put in a pot with water to cover . boil slowly: until tender enough to pass a broom splint through them ; then strain through a colander and put on a hot and well buttered dish ; season with pepper, pour melted butter over, and cover thickly with grated English cheese. STUFFED TOMATOES. Get them as large and firm as possible ; cut a round place in the top of each, and scrape out all the soft parts ; mix with stale bread crumbs, corn, onions, butter, pepper and salt ; chop very fine, and fill the tomatoes carefully 3 bake in a moderately hot oven ; put a little butter in the pan, and see that they do not burn or become dry. TOMATO OMELET. Pour boiling water on the tomatoes, peel and cut them fine ; to one quart of this put two chopped onions and a lump of butter the size of an egg ; let them boil half an hour, then mash them, put in grated bread, pepper, salt, and the yolks of two eggs. FRIED TOMATOES. Cut two large tomatoes in halves, flour the cut side, heat very hot, and put the cut side down; when brown on one side, turn ; when done, pour over a teacup of hot cream, and one cup of milk. TOMATO HASH. ~ | Butter the dish well; put in a layer of sliced tomato, a layer of cold meat, sliced thin; then a layer of bread and butter, and so on until the dish is full, seasoning well with pepper and salt, and beaten eggs poured over the top. Bake brown. BROCCOLI. Wash and let it stand in salt and water one hour. Cook in boiling salted water fifteen minutes. When tender, drain dry, and serve with melted butter. CUCUMBERS. Pare and lay them in ice water over one hour, then slice and season to taste with vinegar, pepper and salt. CELERY. Wash, trim and scrape the stalks, selecting those that are white and tender ; crisp by leaving them in ice water, until wanted for the table. ASPARAGUS. Cut asparagus of equal length, rejecting woody portions and scrapings. Tie in bunch and cook one-half hour. Have ready some slices of nicely toasted bread. Dip in asparagus liquor, butter well and lay on hot dish. & Drain the asparagus, untie, and arrange on toast. Season to taste. BOILED CAULIFLOWER. Cook in boiling salted water twenty minutes, having tied the cauliflower up in white netting. Drain, untie, and serve in a deep dish with drawn butter. GREEN PEAS. Shell the peas and wash in cold water, Cook in boiling water twenty-five minutes. Drain well, season well with butter; pepper and salt. FRIED PARSNIPS. Boil till tender in hot water, salted; scrape, cut into long slices, dredge with flour, fry in hot drippings. Drain off fat and serve. MUSHROOMS WITH BACON.