Turnips. — Wash, peel, cut in thin slices across the grain, and put in kettle with a piece of fresh pork. When the water has stewed down low, mash the turnips and season with salt and pepper. Set back on the range and stir frequently until the water is all dried out. Do not boil too long, as they are much sweeter when cooked quickly. They will require from forty minutes to one hour to cook. Turnip Salad. — First boil a piece of bacon or jowl✪ Turnip Salad one-half hour, then add salad; boil one hour or more, till tender. Dip out with perforated skimmer, lay in deep dish, cover with- nicely poached eggs, or serve eggs on another dish if preferred'. Cornfield Peas. — Boil a piece of meat one hour. Put in the peas✪ Cornfield Peas, boil one hour or more, adding salt just before they are done. Drain and serve. To Boil Green Peas. — Shell and lay your peas in cold water till half hour before dinner. Then put in boiling water and boil half hour steadily. Add a little salt just before taking them from the fire. Drain, add tablespoon fresh butter✪ To Boil Green Peas and put in covered dish. Creamed Peas. — Put two level tablespoonfuls butter and two of flour in a saucepan ; warm just a little ; mix until smooth ; add one cupful of milk ; stir until boiling. Open a can of peas ; turn them into the colander and pour over a little cold water; drain, turn them into the cream sauce ; add half a teaspoonful of salt✪ Creamed Peas, and stand them on the back of the stove to heat. Green Peas. — Shell peas and wash in cold water; cook in just enough boiling water to keep them from burning; boil HOW WE COOK IN TENNESSEE. 1)5 one-half hour and do not put salt in till they are tender, as it tends to harden them, Season with a good allowance of but- ter. A little milk may be added if desired. To Dress Cucumbers Raw. — They should be as fresh from the vine as possible, few vegetables being more unwholesome when long gathered. As soon as they are brought in, lay them in cold water. Just before they are to go to the table take them out, pare them and slice them into a pan of fresh cold water. When they are all sliced, transfer them to a deep dish; season them with a little salt and black pepper, and pour over them some of the best vinegar. You may mix with them a small quantity of sliced onions, not to be eaten, but to communicate a slight flavor of onion to the vinegar. — White House Cook Book. Fried Cucumbers. — Pare them and cut lengthwise in very thick slices, sprinkle with salt and pepper, dredge with flour, and fry in lard and butter, a tablespoonful of each mixed; brown both sides and serve warm. Stuffed Cabbage. — Cut cabbage in four parts and tie up in a cloth. Boil in salted water until tender and white. Make a dressing as for a fowl, using one beaten egg, one small lump of butter, equal parts of flour and meal, soda and sour milk as required✪ Stuffed Cabbage. Cook this ten or fifteen minutes in a little butter. When cabbage is done, put dressing in between the leaves of cabbage, tie up again and let cook ten minutes. Take out, lay on strainer over pot and let all water drain off. Serve with drawn (melted) butter, or a cream sauce made of sweet milk, little flour and butter, seasoned to taste. Small bits of ham grated and added to the dressing is an improvement. — Mrs. T. H. Temple.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Turnips. — Wash, peel, cut in thin slices across the grain, and put in kettle with a piece of fresh pork. When the water has stewed down low, mash the turnips and season with salt and pepper. Set back on the range and stir frequently until the water is all dried out. Do not boil too long, as they are much sweeter when cooked quickly. They will require from forty minutes to one hour to cook. Turnip Salad. — First boil a piece of bacon or jowl one-half hour, then add salad; boil one hour or more, till tender. Dip out with perforated skimmer, lay in deep dish, cover with- nicely poached eggs, or serve eggs on another dish if preferred'. Cornfield Peas. — Boil a piece of meat one hour. Put in the peas, boil one hour or more, adding salt just before they are done. Drain and serve. To Boil Green Peas. — Shell and lay your peas in cold water till half hour before dinner. Then put in boiling water and boil half hour steadily. Add a little salt just before taking them from the fire. Drain, add tablespoon fresh butter and put in covered dish. Creamed Peas. — Put two level tablespoonfuls butter and two of flour in a saucepan ; warm just a little ; mix until smooth ; add one cupful of milk ; stir until boiling. Open a can of peas ; turn them into the colander and pour over a little cold water; drain, turn them into the cream sauce ; add half a teaspoonful of salt, and stand them on the back of the stove to heat. Green Peas. — Shell peas and wash in cold water; cook in just enough boiling water to keep them from burning; boil HOW WE COOK IN TENNESSEE. 1)5 one-half hour and do not put salt in till they are tender, as it tends to harden them, Season with a good allowance of but- ter. A little milk may be added if desired. To Dress Cucumbers Raw. — They should be as fresh from the vine as possible, few vegetables being more unwholesome when long gathered. As soon as they are brought in, lay them in cold water. Just before they are to go to the table take them out, pare them and slice them into a pan of fresh cold water. When they are all sliced, transfer them to a deep dish; season them with a little salt and black pepper, and pour over them some of the best vinegar. You may mix with them a small quantity of sliced onions, not to be eaten, but to communicate a slight flavor of onion to the vinegar. — White House Cook Book. Fried Cucumbers. — Pare them and cut lengthwise in very thick slices, sprinkle with salt and pepper, dredge with flour, and fry in lard and butter, a tablespoonful of each mixed; brown both sides and serve warm. Stuffed Cabbage. — Cut cabbage in four parts and tie up in a cloth. Boil in salted water until tender and white. Make a dressing as for a fowl, using one beaten egg, one small lump of butter, equal parts of flour and meal, soda and sour milk as required. Cook this ten or fifteen minutes in a little butter. When cabbage is done, put dressing in between the leaves of cabbage, tie up again and let cook ten minutes. Take out, lay on strainer over pot and let all water drain off. Serve with drawn (melted) butter, or a cream sauce made of sweet milk, little flour and butter, seasoned to taste. Small bits of ham grated and added to the dressing is an improvement. — Mrs. T. H. Temple.

How we cook in Tennessee ..