brown. When they are crisp and done, take them up, place them
on a cloth before the fire to drain the grease from them, and serve
very hot, after sprinkling them with salt. These are delicious with
rumpsteak, and, in France, are frequently served thus as a breakfast
dish. The remains of cold potatoes may also be sliced and fried by
the above recipe, but the slices must be cut a little thicker. Sliced
raw potatoes should fry five minutes.
Baked Potatoes. — Choose large potatoes, as much of a size as
possible ; wash them in lukewarm water✪ Baked Potatoes, and scrub them well, for
the browned skin of a baked potato is by many persons considered
the better part of it. Put them into a moderate oven, and bake
them for about two hours, turning them three or four times whilst
they are cooking. Serve them in a napkin immediately they are
done, as if kept a long time in the oven they have a shrivelled ap-
pearance. Do not forget to send to table with them a piece of cold
butter.
Large potatoes will require to be cooked in a hot oven one and
a half hour to two hours ; in a cool oven, two to two and one-half
hours.
Rice. — For a side-dish with roast meats, put a cup of rice into
cold water with a spoonful of salt; keep it covered while boiling that
the grains may swell, and do not stir it much after it is cooked, as
it looks better when the grains are whole. Add a cup of milk and a
lump of butter✪ Rice just before serving.
Canning Corn. — Shave the corn from the cob, fill the cans as full
as you can with corn, then pour in cold water until even full✪ Canning Corn ; make
a small hole in the cover and solder on it. Place the cans in a boiler
with cold water about half the height of the cans. Place the boiler
on the stove, and boil four hours ; then remove them from the boiler
and drop a little solder on the hole in the cover.
To Dry Green Corn. — On a warm, bright day take a shallow box,
set slanting, where the sun will shine full upon it. Spread clean
cloths in your box. Prepare your corn✪ To Dry Green Corn as you like, and spread it
evenly over the bottom of the box ; then cover very closely with a
466 THE hearthstone; or, life at home.
window-sash. The heat will be so great no fly can live. Your corn
will dry in one day and be perfectly clean.
HiGDUM. — Four quarts of cucumbers chopped fine with skins on ;
add two quarts of chopped onions; mix in a handful of salt, and let
it drain six hours. Then add one gill of sweet oil, one pint of Madeira
wine, a tablespoonful of black pepper, one of cayenne, one of mustard-
seed, one of flour of mustard. Put it in a stone jar, and cover with
strong vinegar✪ HiGDUM.
Fried Celery. — Boil the celery entire✪ Fried Celery until tender; drain it, divide
into small pieces and fry in dripping until lightly browned.
Boiled Onions, to be free of strong odor, should be boiled in salted
water for ten minutes, and then put in cold fresh water for half an
hour; after that they should be put into a stewpan with just enough
cold fresh water to cover them, and boiled gently till tender. Drain
and serve with melted butter✪ Boiled Onions.
EGGS, OMELETS, ETC. ✪ Omelet
Page 298 · 9 recipe records on this page
Presented as published in 1883. 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
brown. When they are crisp and done, take them up, place them on a cloth before the fire to drain the grease from them, and serve very hot, after sprinkling them with salt. These are delicious with rumpsteak, and, in France, are frequently served thus as a breakfast dish. The remains of cold potatoes may also be sliced and fried by the above recipe, but the slices must be cut a little thicker. Sliced raw potatoes should fry five minutes.
Baked Potatoes. — Choose large potatoes, as much of a size as possible ; wash them in lukewarm water, and scrub them well, for the browned skin of a baked potato is by many persons considered the better part of it. Put them into a moderate oven, and bake them for about two hours, turning them three or four times whilst they are cooking. Serve them in a napkin immediately they are done, as if kept a long time in the oven they have a shrivelled appearance. Do not forget to send to table with them a piece of cold butter.
Large potatoes will require to be cooked in a hot oven one and a half hour to two hours ; in a cool oven, two to two and one-half hours.
Rice. — For a side-dish with roast meats, put a cup of rice into cold water with a spoonful of salt; keep it covered while boiling that the grains may swell, and do not stir it much after it is cooked, as it looks better when the grains are whole. Add a cup of milk and a lump of butter just before serving.
Canning Corn. — Shave the corn from the cob, fill the cans as full as you can with corn, then pour in cold water until even full ; make a small hole in the cover and solder on it. Place the cans in a boiler with cold water about half the height of the cans. Place the boiler on the stove, and boil four hours ; then remove them from the boiler and drop a little solder on the hole in the cover.
To Dry Green Corn. — On a warm, bright day take a shallow box, set slanting, where the sun will shine full upon it. Spread clean cloths in your box. Prepare your corn as you like, and spread it evenly over the bottom of the box ; then cover very closely with a
466 THE hearthstone; or, life at home.
window-sash. The heat will be so great no fly can live. Your corn will dry in one day and be perfectly clean.
HiGDUM. — Four quarts of cucumbers chopped fine with skins on ; add two quarts of chopped onions; mix in a handful of salt, and let it drain six hours. Then add one gill of sweet oil, one pint of Madeira wine, a tablespoonful of black pepper, one of cayenne, one of mustardseed, one of flour of mustard. Put it in a stone jar, and cover with strong vinegar.
Fried Celery. — Boil the celery entire until tender; drain it, divide into small pieces and fry in dripping until lightly browned.
Boiled Onions, to be free of strong odor, should be boiled in salted water for ten minutes, and then put in cold fresh water for half an hour; after that they should be put into a stewpan with just enough cold fresh water to cover them, and boiled gently till tender. Drain and serve with melted butter.
EGGS, OMELETS, ETC.
Records on this page
Baked PotatoesRiceCanning CornTo Dry Green CornHiGDUMHiGDUMFried CeleryBoiled OnionsOmelet