Slice smooth green tomatoes, rejecting the first and last
slices, lay them in salt-water for one hour, wipe dry, dip in
sifted corn-meal with plenty of pepper put into it✪ Fried Green Tomatoes. Fry in
hot lard until nicely browned on both sides. Serve very hot.
Mrs. Laura C. Dimmitt.
STEWED CUCUMBERS.
Pare and lay in ice-water for one hour, then slice a quar-
ter of an inch thick, pick out the seeds with a pen-knife,
172
The New Kentucky Home Cook Book.
put into a saucepan with enough salted boiling water to
cover them. Stew fifteen or twenty minutes, drain off the
water, mash fine, add enough hot water to keep them from
burning, season with salt, pepper, and (if the quantity is
rather small) one table-spoonful of butter. Stew gently for
ten minutes, then add half a tea-cupful of rich milk, thick-
en with a little flour, boil up, and serve in a covered dish.
FRIED CUCUMBERS
Pare and lay in ice-water for half an hour. Cut length-
wise into slices nearly half an inch thick and lay them in
ice-water ten minutes longer. Wipe each piece dry with a
soft cloth, sprinkle with salt and pepper, and dredge with
flour. Fry to a delicate brown in hot drippings or lard.
BAKED CASHAW.
Cut into unpeeled slices an inch thick, remove all rough
places, put them into the stove-pan with a small quantity of
hot water; replenish as it cooks out. Make a dressing of
sugar, water, and butter, let it come to a boiling, then pour
it over the cashaw when it is done. Allow all to remain
in the stove for a short time, and serve hot. To a pint of
water, add two even table-spoonfuls of sugar, and one slight-
ly heaping table-spoonful of butter. Miss Julia Porter.
CASHAW BAKED PLAIN.
Cut the round way into inch slices, put into a stove-pan,
set in the oven, and bake. It will take about one hour.
MASHED CASHAW.
Slice and peel, put into a steamer over a pot of boiling
water and cook until soft. Then mash perfectly smooth,
season with plenty of butter and a little sugar, put into a
patty-pan, form into cone shape, brush beaten egg or melted
butter over the outside, and set in the oven to brown. Or,
serve in a dish without browning.
The New Kentucky Home Cook Booh.
173
NAVY BEANS.
Put to soak overnight in cold water. By nine o'clock in
the morning, put them into an iron dinner-pot and cover
well with cold water, add a pinch of soda. When this wa-
ter has boiled for a few minutes, drain it off and pour in
more boiling water, adding to a quart of beans a quarter of
a pound of pickled pork✪ Navy Beans. Boil down, or until the outer
skin begins to break, season with salt and red pepper to
taste, and serve.
BAKED BEANS.
The beans are first boiled as just described, and then put
into a well-greased baking-dish, seasoned with salt and a lit-
tle Cayenne pepper. Stir in one table-spoonful of molasses
— this makes them brown nicely. Place the meat with
which they have been boiled in the center of the dish, and
have the beans well stacked around it. Bake in a hot oven
for one hour, or until they are well browned.
BOSTON BAKED BEANS. ✪ Baked Beans
Page 88 · 4 recipe records on this page
Presented as published in 1884. 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
Slice smooth green tomatoes, rejecting the first and last slices, lay them in salt-water for one hour, wipe dry, dip in sifted corn-meal with plenty of pepper put into it. Fry in hot lard until nicely browned on both sides. Serve very hot.
Mrs. Laura C. Dimmitt.
STEWED CUCUMBERS.
Pare and lay in ice-water for one hour, then slice a quarter of an inch thick, pick out the seeds with a pen-knife,
The New Kentucky Home Cook Book.
put into a saucepan with enough salted boiling water to cover them. Stew fifteen or twenty minutes, drain off the water, mash fine, add enough hot water to keep them from burning, season with salt, pepper, and (if the quantity is rather small) one table-spoonful of butter. Stew gently for ten minutes, then add half a tea-cupful of rich milk, thicken with a little flour, boil up, and serve in a covered dish.
FRIED CUCUMBERS
Pare and lay in ice-water for half an hour. Cut lengthwise into slices nearly half an inch thick and lay them in ice-water ten minutes longer. Wipe each piece dry with a soft cloth, sprinkle with salt and pepper, and dredge with flour. Fry to a delicate brown in hot drippings or lard.
BAKED CASHAW.
Cut into unpeeled slices an inch thick, remove all rough places, put them into the stove-pan with a small quantity of hot water; replenish as it cooks out. Make a dressing of sugar, water, and butter, let it come to a boiling, then pour it over the cashaw when it is done. Allow all to remain in the stove for a short time, and serve hot. To a pint of water, add two even table-spoonfuls of sugar, and one slightly heaping table-spoonful of butter. Miss Julia Porter.
CASHAW BAKED PLAIN.
Cut the round way into inch slices, put into a stove-pan, set in the oven, and bake. It will take about one hour. MASHED CASHAW.
Slice and peel, put into a steamer over a pot of boiling water and cook until soft. Then mash perfectly smooth, season with plenty of butter and a little sugar, put into a patty-pan, form into cone shape, brush beaten egg or melted butter over the outside, and set in the oven to brown. Or, serve in a dish without browning.
The New Kentucky Home Cook Book.
NAVY BEANS.
Put to soak overnight in cold water. By nine o'clock in the morning, put them into an iron dinner-pot and cover well with cold water, add a pinch of soda. When this water has boiled for a few minutes, drain it off and pour in more boiling water, adding to a quart of beans a quarter of a pound of pickled pork. Boil down, or until the outer skin begins to break, season with salt and red pepper to taste, and serve.
BAKED BEANS.
The beans are first boiled as just described, and then put into a well-greased baking-dish, seasoned with salt and a little Cayenne pepper. Stir in one table-spoonful of molasses — this makes them brown nicely. Place the meat with which they have been boiled in the center of the dish, and have the beans well stacked around it. Bake in a hot oven for one hour, or until they are well browned.
BOSTON BAKED BEANS.
Records on this page
Baked BeansFried Green TomatoesNavy BeansBaked Beans