Out off the tough ends, peel the skins off up to the heads,
wash very clean, and tie in little bundles with wrapping cord,
keads all one way ; put them in boiling water, with a teaspoonfkl
ef salt. They will require about three-quarters of an hour to
boil. When the asparagus is done, cut a slice of bread all
around the loaf, half an inch in thickness, toast it a nice brown,
£p it quickly into the water the asparagus was boiled in, and
lay it in the dish you will serve it in ; take the strings from the
asparagus, lay it on the toast, heads all one way, and pour over
k a drawn butter made with a tablespoonful of butter✪ Stewed Tomatoes melted
with a heaping teaspoon of flour and a small teacup of the water
flie asparagus was boiled in ; give a boil up altc^ether in a little
iMiee-pan.
* Poke.
Wash the stalks, tie them in little bundles, as asparagus, put
ikem in boiling water with a little salt, cook them until tender,
Ikey will take from half to three-quarters of an hour ; lay thcM
m a dish and pour drawn butter over them, but made of boiling
water from the tea-kettle, in the proportion of that for the
asparagus ; or you may put a good lump of butter on it and
dw( on pepper and salt ; add vinegar at Uie table, if liked.
* Spinach.
Spinach requires to be well washed, or it is apt to be sandy.
•i* eff the roots, so as to allow the leaves to fall apart, wash is
144 COOKERT FROM EXPMRIBNCK
Wfienl witen^ and kt it Ee in cold water fiir an hour or nora;
dien pni it in boiling witer witii a little aah^ boil about tweatf
minntoB or half an boor, drain it tbrongb a onllendor, ehop it in
a wooden bowl, return it to the yessel it was boiled in; put in it
butter the siie of an egg^ pepper and salt ; stir it oyer the fire
mtfl the butter is melted, when it is ready to serve. Pot it in
a eovered Timetable dish, with a couple of poached e^s laid on
it, or two hard-boiled eggs slioed and laid over the top. Yon
may add to the spinach before it is dished a ooiqple of table-
spoonsful of cream, with as much flour mixed in it as would lia
on a threeH»ent piece.
*OTeen Cora.
This should be cooked on the same day it is gathered; it
loses its sweetness in a few hours, and must be artifieialfy sup-
plied. Strip off the husks, pick out all the silk, and put it in
boOing water ; if not entirely fresh, add a tablespoonful of sugpi
to the water, but no taU; boil twenty minutes fint^ serve on an
open meat dish, covered with a napkin ; or you may out it firan
the cob, put in plenty of butter and a little salt, and serve in a
covered vegetable dish.
It is very nice mixed with Lima beans, after it is cut from the
cob ; have the beans hot and drained very dry, and stir them in
the com after it is cut off, with plenty of butter.
* Stewed Sweet Cera.
Out corn that is full grown, but young and tender, from the
cob, and put it in a sauce-pan with new milk to cover it, and
stew dowl^ for twenty minutes, watehing closely and stirring or
it win bum ; when done, stir in a large teblespoonfrd of butter,
withhalf a teaspoonM of flour stirred in it and a small teaspoon
of sugar✪ Stewed Sweet Corn, if the com is not freshly gathered ; give a boil up and
serve in a covered dish.
Com left cold from the day before may be out from the cob and
cooked over in this way — ^but for ten minuteSi instead of twenty,
and served fo«> breakftst
BREAD, AND BATTER CAKES, &c.
*Teait
Page 68 · 5 recipe records on this page
Presented as published in 1905. 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
Out off the tough ends, peel the skins off up to the heads, wash very clean, and tie in little bundles with wrapping cord, heads all one way ; put them in boiling water, with a teaspoonful of salt. They will require about three-quarters of an hour to boil. When the asparagus is done, cut a slice of bread all around the loaf, half an inch in thickness, toast it a nice brown, dip it quickly into the water the asparagus was boiled in, and lay it in the dish you will serve it in ; take the strings from the asparagus, lay it on the toast, heads all one way, and pour over it a drawn butter made with a tablespoonful of butter melted with a heaping teaspoon of flour and a small teacup of the water the asparagus was boiled in ; give a boil up altogether in a little sauce-pan.
* Poke.
Wash the stalks, tie them in little bundles, as asparagus, put them in boiling water with a little salt, cook them until tender, They will take from half to three-quarters of an hour ; lay them in a dish and pour drawn butter over them, but made of boiling water from the tea-kettle, in the proportion of that for the asparagus ; or you may put a good lump of butter on it and dust on pepper and salt ; add vinegar at the table, if liked.
* Spinach.
Spinach requires to be well washed, or it is apt to be sandy. Cut off the roots, so as to allow the leaves to fall apart, wash it
it several times, and let it lie in cold water for an hour or more; then put it in boiling water with a little salt, boil about twenty minutes or half an hour,, drain it through a cullender, chop it in a wooden bowl, return it to the yessel it was boiled in; put in it butter the siie of an egg^ pepper and salt ; stir it over the fire until the butter is melted, when it is ready to serve. Put it in a covered vegetable dish, with a couple of poached e^s laid on it, or two hard-boiled eggs slioed and laid over the top. Yon may add to the spinach before it is dished a couple of tablespoonsful of cream, with as much flour mixed in it as would lia on a three-cent piece.
*OTeen Cora.
This should be cooked on the same day it is gathered; it loses its sweetness in a few hours, and must be artificially supplied. Strip off the husks, pick out all the silk, and put it in boOing water ; if not entirely fresh, add a tablespoonful of sugar to the water, but no taU; boil twenty minutes first, serve on an open meat dish, covered with a napkin ; or you may out it firan the cob, put in plenty of butter and a little salt, and serve in a covered vegetable dish.
It is very nice mixed with Lima beans, after it is cut from the cob ; have the beans hot and drained very dry, and stir them in the com after it is cut off, with plenty of butter.
* Stewed Sweet Cera.
Cut corn that is full grown, but young and tender, from the cob, and put it in a sauce-pan with new milk to cover it, and stew dowl^ for twenty minutes, watehing closely and stirring or it win bum ; when done, stir in a large tablespoonful of butter, with half a teaspoonful of flour stirred in it and a small teaspoon of sugar, if the com is not freshly gathered ; give a boil up and serve in a covered dish.
Com left cold from the day before may be out from the cob and cooked over in this way — ^but for ten minuteSi instead of twenty, and served for breakfast
BREAD, AND BATTER CAKES, &c.
*Teait
Records on this page
Stewed TomatoesSuccotashBrown French BeansAsparagusStewed Sweet Corn