Wash a medium-sized head of firm, red cabbage, shave it rather fine, put it into a sauce-
pan with a tablespoon each of butter and sugar, a gill of vinegar and a level teaspoon each
of salt, whole cloves and peppercorns; set the saucepan on the back part of the stove,
where its contents will steam gently, and let it cook; peel, quarter and core half a dozen
tart apples, lay them on the top of the cabbage, and continue the cooking until the cabbage is
tender; when the cabbage is done drain off the liquid portion, and make a sauce by boiling
it with a tablespoon each of butter and flour which have been stirred together cold until
they form a smooth paste; slip the cabbage out of the saucepan upon a deep dish without
disturbing the apples; pour the sauce over them, and serve the dish hot, as a vegetable.
The same kind of dish can be prepared with less danger of burning by baking it in the
oven and putting the ingredients into an earthen jar or disn.
BOILED GREEN CORN ON COB.
Choose young sugar corn, full grown, but not hard, test with the nail. When the grain
is pierced, the milk should escape in a jet, and not be thick. Clean by stripping off the
outer leaves, turn back the innermost covering carefully, pick off every thread of silk, and
recover the ear with the thin husk that grew nearest it, tie at the top with a bit of thread,
put into boiling water salted, and cook fast from twenty minutes to a half ar. hour, in pro-
portion to size and age. Cut off the stocks close to the cob, and send whole to table
wrapped in a clean napkin.
*
STEWED GREEN CORN.
Cut from the cob, and stew fifteen minutes in boiling water. Turn off most of this,
cover with cold milk, and stew until very tender, adding before you take it up, a large
lump of butter cut into bits and rolled in flour. Season with pepper and salt to taste, boil
five minutes and serve.
CELERY.
Scrape and wash well, and let it lie in cold water til} shortly before it goes to the table;
then dry it in a cloth, trim it, and split down the stocks almost to the bottom, leaving on a
few green leaves. Send it to the table in a celery glass, with a little cold water and bits of
ice. Or the white parts may be chopped fine and served with a salad dressing.
CUCUMBERS.
Pare from end to end, and lay in ice-water an hour. Wipe them and slice thin ; put
them in cold water well salted for a few moments, turn the water off; season with pepper,
salt, vinegar — and oil, if you wish — putting some pieces of ice between them, add thin slices
of onions if desired. Cucumbers should be gathered while the dew is upon them, and eaten
the same day. Leave them in a cool place until you are ready to pare them.
VEGETABLES. 131
EGG PLANT FRIED.
Pare and cut in slices half an inch thick; sprinkle with salt; cover, and let stand with a
weight upon them for an hour. Rinse in clear cold water; wipe each slice dry; dip first
in beaten egg, then in rolled cracker or bread crumbs, season with pepper and salt, and fry
brown in butter.
STUFFED EGG PLANT.
Parboil to take off their bitterness. Then slit each one down the side, and take out
the seeds, fill the cavity with a stuffing made of grated bread-crumbs, butter, minces
sweet herbs, salt, pepper, nutmeg, and beaten yolk of egg. Bake and serve with drawn
butter.
TO BOIL ONIONS. ✪ Boiled Parsnips
Page 116 · 6 recipe records on this page
Presented as published in 1891. 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
Wash a medium-sized head of firm, red cabbage, shave it rather fine, put it into a saucepan with a tablespoon each of butter and sugar, a gill of vinegar and a level teaspoon each of salt, whole cloves and peppercorns; set the saucepan on the back part of the stove, where its contents will steam gently, and let it cook; peel, quarter and core half a dozen tart apples, lay them on the top of the cabbage, and continue the cooking until the cabbage is tender; when the cabbage is done drain off the liquid portion, and make a sauce by boiling it with a tablespoon each of butter and flour which have been stirred together cold until they form a smooth paste; slip the cabbage out of the saucepan upon a deep dish without disturbing the apples; pour the sauce over them, and serve the dish hot, as a vegetable. The same kind of dish can be prepared with less danger of burning by baking it in the oven and putting the ingredients into an earthen jar or dish.
BOILED GREEN CORN ON COB.
Choose young sugar corn, full grown, but not hard, test with the nail. When the grain is pierced, the milk should escape in a jet, and not be thick. Clean by stripping off the outer leaves, turn back the innermost covering carefully, pick off every thread of silk, and recover the ear with the thin husk that grew nearest it, tie at the top with a bit of thread, put into boiling water salted, and cook fast from twenty minutes to a half hour, in proportion to size and age. Cut off the stocks close to the cob, and send whole to table wrapped in a clean napkin.
*
STEWED GREEN CORN.
Cut from the cob, and stew fifteen minutes in boiling water. Turn off most of this, cover with cold milk, and stew until very tender, adding before you take it up, a large lump of butter cut into bits and rolled in flour. Season with pepper and salt to taste, boil five minutes and serve.
CELERY.
Scrape and wash well, and let it lie in cold water til} shortly before it goes to the table; then dry it in a cloth, trim it, and split down the stocks almost to the bottom, leaving on a few green leaves. Send it to the table in a celery glass, with a little cold water and bits of ice. Or the white parts may be chopped fine and served with a salad dressing.
CUCUMBERS.
Pare from end to end, and lay in ice-water an hour. Wipe them and slice thin ; put them in cold water well salted for a few moments, turn the water off; season with pepper, salt, vinegar — and oil, if you wish — putting some pieces of ice between them, add thin slices of onions if desired. Cucumbers should be gathered while the dew is upon them, and eaten the same day. Leave them in a cool place until you are ready to pare them.
EGG PLANT FRIED.
Pare and cut in slices half an inch thick; sprinkle with salt; cover, and let stand with a weight upon them for an hour. Rinse in clear cold water; wipe each slice dry; dip first in beaten egg, then in rolled cracker or bread crumbs, season with pepper and salt, and fry brown in butter.
STUFFED EGG PLANT.
Parboil to take off their bitterness. Then slit each one down the side, and take out the seeds, fill the cavity with a stuffing made of grated bread-crumbs, butter, minces sweet herbs, salt, pepper, nutmeg, and beaten yolk of egg. Bake and serve with drawn butter.
TO BOIL ONIONS.
Records on this page
Boiled ParsnipsBoiled Green Corn on CobStewed Green CornEgg Plant FriedStuffed Egg PlantTo Boil Onions