colander with a plate till all the water is out;
put it in a hot covered dish, sprinkle well with
salt, and pour the cream sauce over. This will
not have any unpleasant odor in cooking, and
it will be so tender and easy to digest that even
a little girl may have two helpings.
If you like it to look green, put a tiny bit
of soda in the water when you cook it.
Lima Beans
Shell them and cook like peas ; pour over
them a half -cup of cream sauce, if you like this
better than having them dry.
Peas
Shell them and drop them into a saucepan of
boiling water, into which you have put a tea-
spoonful of salt and one of sugar. Boil them
till they are tender, from fifteen minutes, if they
are fresh from the garden, to half an hour or
more, if they have stood in the grocer's a day
or two. When they are done they will have
little dents in their sides, and you can easily
mash two or three with a fork on a plate. Then
drain off the water, put in three shakes of
pepper, more salt if they do not taste just right,
110 A LITTLE COOK BOOK
and a piece of butter the size of a hickory-nut,
and shake them till the butter melts; serve in
a hot covered dish.
String Beans
Pull off the strings and cut off the ends ; hold
three or four beans in your hand and cut them
into long, very narrow strips, not into square
pieces. Then cook them exactly as you did the
peas.
Stewed Tomatoes
6 large tomatoes.
1 teaspoonful of salt.
1 teaspoonful of sugar.
1 pinch soda.
3 shakes of pepper.
Butter as large as an English walnut✪ Stewed Tomatoes.
Peel and cut the tomatoes up small, saving the
juice; put together in a saucepan with the
seasoning, the soda mixed in a teaspoonful of
water before it is put in. Simmer twenty min-
utes, stirring till it is smooth, and last put in
half a cup of bread or cracker crumbs, or a
cup of toast, cut into small bits. Serve in a hot,
covered dish.
FOR A LITTLE GIRL 111
Asparagus
Untie the bunch, scrape the stalks clean, and
put it in cold water for half an hour. Tie the
bunch again, and cut enough off the white ends
to make all the pieces of the same length. Stand
them in boiling water in a porcelain kettle, and
cook gently for about twenty minutes. Lay on
a platter on squares of buttered toast, and pour
over the toast and the tips of the asparagus a
cup of cream sauce. Or do not put it on toast,
but pour melted butter over the tips after it
is on the platter. To make it delicious, mix the
juice of a lemon with the butter.
Sometimes put a little grated cheese on the
ends last of all.
Onions
Peel off the outside skin and cook them in boil-
ing, salted water till they are tender; drain
them, put them in a baking-dish, and pour over
them a tablespoonful of melted butter, three
shakes of pepper, and a sprinkling of salt, and
put in the oven and brown a very little. Or,
cover them with a cup of white sauce instead of
the melted butter, and sprinkle with salt and
pepper, but do not put in the oven.
112 A LITTLE COOK BOOK
Corn
Strip off the husks and silk, and put in a kettle
of boiling water and boil hard for fifteen min-
utes ; do not salt the water, as salt makes corn
tough. Put a napkin on a platter with one
end hanging over the end ; lay the corn on and
fold the end of the napkin over to keep it warm.
Canned Corn
Page 29 · 1 recipe record 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
colander with a plate till all the water is out; put it in a hot covered dish, sprinkle well with salt, and pour the cream sauce over. This will not have any unpleasant odor in cooking, and it will be so tender and easy to digest that even a little girl may have two helpings.
If you like it to look green, put a tiny bit of soda in the water when you cook it.
Lima Beans
Shell them and cook like peas ; pour over them a half -cup of cream sauce, if you like this better than having them dry.
Peas
Shell them and drop them into a saucepan of boiling water, into which you have put a teaspoonful of salt and one of sugar. Boil them till they are tender, from fifteen minutes, if they are fresh from the garden, to half an hour or more, if they have stood in the grocer's a day or two. When they are done they will have little dents in their sides, and you can easily mash two or three with a fork on a plate. Then drain off the water, put in three shakes of pepper, more salt if they do not taste just right,
and a piece of butter the size of a hickory-nut, and shake them till the butter melts; serve in a hot covered dish.
String Beans
Pull off the strings and cut off the ends ; hold three or four beans in your hand and cut them into long, very narrow strips, not into square pieces. Then cook them exactly as you did the peas.
Stewed Tomatoes
6 large tomatoes.
1 teaspoonful of salt.
1 teaspoonful of sugar.
1 pinch soda.
3 shakes of pepper.
Butter as large as an English walnut.
Peel and cut the tomatoes up small, saving the juice; put together in a saucepan with the seasoning, the soda mixed in a teaspoonful of water before it is put in. Simmer twenty minutes, stirring till it is smooth, and last put in half a cup of bread or cracker crumbs, or a cup of toast, cut into small bits. Serve in a hot, covered dish.
Asparagus
Untie the bunch, scrape the stalks clean, and put it in cold water for half an hour. Tie the bunch again, and cut enough off the white ends to make all the pieces of the same length. Stand them in boiling water in a porcelain kettle, and cook gently for about twenty minutes. Lay on a platter on squares of buttered toast, and pour over the toast and the tips of the asparagus a cup of cream sauce. Or do not put it on toast, but pour melted butter over the tips after it is on the platter. To make it delicious, mix the juice of a lemon with the butter.
Sometimes put a little grated cheese on the ends last of all.
Onions
Peel off the outside skin and cook them in boiling, salted water till they are tender; drain them, put them in a baking-dish, and pour over them a tablespoonful of melted butter, three shakes of pepper, and a sprinkling of salt, and put in the oven and brown a very little. Or, cover them with a cup of white sauce instead of the melted butter, and sprinkle with salt and pepper, but do not put in the oven.
Corn
Strip off the husks and silk, and put in a kettle of boiling water and boil hard for fifteen minutes ; do not salt the water, as salt makes corn tough. Put a napkin on a platter with one end hanging over the end ; lay the corn on and fold the end of the napkin over to keep it warm.
Canned Corn
Records on this page
Stewed Tomatoes