String Beans — String, cut in small pieces, wash, put on to cook in boiling water. Add a little soda, let cook about fifteen minutes, then skim out and put in the pot where the meat is cooking, and finish cook- ing. Some like string beans fixed with cream like peas. If cooked that way, have another pot of boiling water ready. Green Peas — Cook in a little water and when done add salt, pepper and butter and a cup of cream or milk; thicken slightly. Turnips, Beets, Carrots, Parsnips— Are all put on to cook in boiling water, never stick a fork in beets, it makes them bleed and spoils the color. ^ 33 Boiled Cabbage — Cook the same as string beans in two wiaters. Put the red pepper in the pot with the meat, as a rule, more salt is needed than is in the meat. Mushrooms — Fix like peas. If served with steak, cook dry and season with butter and pepper. (^* c^^ c^* BREAD-MAKING. Milk Bread — Take one quart of milk, butter or lard the size of an egg, two tablespoons of sugar. Put on the stove, let boil one minute, then take off the stove and let cool. When cool, have in an earthen dish two quarts of flour, stir in the milk, beat hard five to ten minutes, then add your yeast✪ Milk Bread and let stand in a place where it will be warm and have an even tempera- ture. When light, stir in flour enough to make a stiff dough, knead one-half hour then put back in the dish and let rise until light, then knead again and make into loaves, put in bread pans and let rise nearly to the top, and bake one hour. Graham or whole wheat bread is made the same w|ay, using white flour for the sponge. Salt Rising Bread — Put one quart of warm water in a three-quart pail. Do this soon in the morning. Add a little salt and sugar, a pinch of soda, one cupful of sweet milk ; if you have no milk use four tablespoon- fuls of corn meal. Set your vessel in a kettle of warm water and keep an even temperature. Stir often until it foams and rises, then do not disturb or jar it. If 34 water ri^es over the yeast standing awhile stir in a Httle more flour. When the yeast rises to the top of the pail it is ready to use. Have two quarts of flour spread in a pan so as to leave a large cavity in the center and put in a piece of lard the size of an egg. Pour over this one pint of warm water and add the rising. Mix and work in loaves, put in bread tins, rub butter over the top, let rise. When light, bake forty minutes or more. Baking Powder Biscuits — One quart of flour, but- ter or lard the size of an egg, two teaspoonfuls of bak- ing powder sifted with the flour, a little salt ; use milk or water enough to make a soft dough. Roll out, and cut out with a small cutter and bake in a quick oven. Note — Self-rising flour makes excellent biscuits and nothing but lard and milk is needed in making them. Parker House Rolls — One quart of warm milk, one-half cup of butter, a little sugar✪ Salt Rising Bread, one-half cake of yeast, a little salt. Scald the milk, butter, sugar, to- gether, let cool partly. Have ready two quarts of flour in a mixing bowl, make a hole in the flour, stir in the milk, beat well, add an egg and beat some more. Set to rise; when light, mix in the rest of the flour. Knead and let rise again, roll, cut out, put in the pan and let rise the third time. Bake in a hot oven.

AI-modernized reading of the original text

String Beans — String, cut in small pieces, wash, put on to cook in boiling water. Add a little soda, let cook about fifteen minutes, then skim out and put in the pot where the meat is cooking, and finish cooking. Some like string beans fixed with cream like peas. If cooked that way, have another pot of boiling water ready. Green Peas — Cook in a little water and when done add salt, pepper and butter and a cup of cream or milk; thicken slightly. Turnips, Beets, Carrots, Parsnips— Are all put on to cook in boiling water, never stick a fork in beets, it makes them bleed and spoils the color. ^ 33 Boiled Cabbage — Cook the same as string beans in two waters. Put the red pepper in the pot with the meat, as a rule, more salt is needed than is in the meat. Mushrooms — Fix like peas. If served with steak, cook dry and season with butter and pepper. (^* c^^ c^* BREAD-MAKING. Milk Bread — Take one quart of milk, butter or lard the size of an egg, two tablespoons of sugar. Put on the stove, let boil one minute, then take off the stove and let cool. When cool, have in an earthen dish two quarts of flour, stir in the milk, beat hard five to ten minutes, then add your yeast and let stand in a place where it will be warm and have an even temperature. When light, stir in flour enough to make a stiff dough, knead one-half hour then put back in the dish and let rise until light, then knead again and make into loaves, put in bread pans and let rise nearly to the top, and bake one hour. Graham or whole wheat bread is made the same way, using white flour for the sponge. Salt Rising Bread — Put one quart of warm water in a three-quart pail. Do this soon in the morning. Add a little salt and sugar, a pinch of soda, one cupful of sweet milk ; if you have no milk use four tablespoonfuls of corn meal. Set your vessel in a kettle of warm water and keep an even temperature. Stir often until it foams and rises, then do not disturb or jar it. If water rises over the yeast standing awhile stir in a little more flour. When the yeast rises to the top of the pail it is ready to use. Have two quarts of flour spread in a pan so as to leave a large cavity in the center and put in a piece of lard the size of an egg. Pour over this one pint of warm water and add the rising. Mix and work in loaves, put in bread tins, rub butter over the top, let rise. When light, bake forty minutes or more. Baking Powder Biscuits — One quart of flour, butter or lard the size of an egg, two teaspoonfuls of baking powder sifted with the flour, a little salt ; use milk or water enough to make a soft dough. Roll out, and cut out with a small cutter and bake in a quick oven. Note — Self-rising flour makes excellent biscuits and nothing but lard and milk is needed in making them. Parker House Rolls — One quart of warm milk, one-half cup of butter, a little sugar, one-half cake of yeast, a little salt. Scald the milk, butter, sugar, together, let cool partly. Have ready two quarts of flour in a mixing bowl, make a hole in the flour, stir in the milk, beat well, add an egg and beat some more. Set to rise; when light, mix in the rest of the flour. Knead and let rise again, roll, cut out, put in the pan and let rise the third time. Bake in a hot oven.

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