Cut off roots and .stems, wash thorough¬
ly, drain, then throw’ into a kettle of
boiling water, add salt then cover the
kettle, a few minutes, then with a wood¬
en spoon or fork turn or toss the leaves
for ten minutes, drain in the colande’*
After drained choj) fine. Put into a
sauce pan, add butter, more salt if nec-
es.sary, some cream, little pepper, stir
constantly until heated. Some add a
little lemon juice. Serve.
STEWED LETTUCE. ( For Kidneys. )
A delicate and very delicious dish is
stewed lettuce. The small head lettuce
is the best for this purpose. Remove tlie
w’ilted leaves and cut the roots off close
to the head. Wash the lettuce carefully
THK rKNXSYI.VAM A (JKKMAN HO<»K.
:'h
and lie a string aroninl eacli head In
keen it together, l.ay the heads in a
dripping pan, in uiiicli lias been placiMl
a clear st<K*k aUint an inch deep ('ov¬
er tlie pan and place it in a iniKleiate
oven, until the lettuce becomes lender,
which will be in about thirty minutes.
If the stock ciMiksaw’ay adil a little more,
lift each heail of lettuce out of the nan
by slipping a wire meat fork i:n ler it.
I train and place in a n»w on a platter,
cut strines and remove. Thicken the
st<K*k with a little cornstarch, season
with salt, butter and pepper.
TO COOK ONIONS.
(Ottions Stimulate the GrcuIatorV System.)
IVel and tirop in cold water as s«Mm as
peeled. Tut them in boiling salt water
and simmer gently twenty minutes.
Drain them and put them into a baking
dish, sprinkle with salt and pejiper, cov¬
er with fresh bidling water and bake an
hour. Take them out and add gravy
thickened and seasoned with butter and
more salt if needed, and cream.
SCALLOPED ONIONS.
Hoil onions until tender. Kutter a
deep dish, put a layer of onions ar.d
cracker crumbs alternately until dish is
filled. Add milk sutlicient to c<M»k, sea-
s«»n ami bake three quarters cd an hour.
Lou .^hock, (’anton
BEANS.
I would like to have you try my way
of c<H»king beans or iieas. String and
cut lieans into pieces, one or two inches
long. Take a kettle, put in it a lump
of butter and let it get hot, but do not
burn it. Wash your beans and drop
them into this hot butter, sprinkle with
a little salt and cover tightly. They will
steam rapidly ami in a minute or so aild
just a little hot water, watch and keep
adding water: it takes but a minute to
burn them if not watched. As simui as
they are soft put on some cream or milk
and they area dainty delicious vegetable,
eady to s<‘rvf S. K.
BEANS.
Beans may be cookeil with meat slow¬
ly until done, or boiled in clear water
until tender, then seasiui with butter and
cream.
BAKED BEANS.
fake one quart of soup beans, wash
and s(»ak over night. Then parboil until
skin loosens. Add one-half teaspoon
siHla and let boil two minutes. Then
rub off as much of the skin as comes off
washing them. Put into a bean pot with
one half iHUind of pickled pork, or
smoked flitch, two tablespoons molasses,
one- half teaspoon mustard. Pour over
enough water to cover✪ Baked Beans. Put on lid and
bake slowly alamt four hours, then take
off lid and add more salt if needed and
let brown. Aunt Susan.
LIMA BEANS.
Shell, W’a.sh and drop into iMiiling
water. When tender, drain and '.eason
with salt, pepper and cream.
SUCCOTASH.
Page 31 · 1 recipe record on this page
Presented as published in 1902. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Cut off roots and .stems, wash thorough¬
ly, drain, then throw’ into a kettle of
boiling water, add salt then cover the
kettle, a few minutes, then with a wood¬
en spoon or fork turn or toss the leaves
for ten minutes, drain in the colande’*
After drained choj) fine. Put into a
sauce pan, add butter, more salt if nec-
es.sary, some cream, little pepper, stir
constantly until heated. Some add a
little lemon juice. Serve.
STEWED LETTUCE. ( For Kidneys. )
A delicate and very delicious dish is
stewed lettuce. The small head lettuce
is the best for this purpose. Remove tlie
w’ilted leaves and cut the roots off close
to the head. Wash the lettuce carefully
THK rKNXSYI.VAM A (JKKMAN HO<»K.
:'h
and lie a string aroninl eacli head In
keen it together, l.ay the heads in a
dripping pan, in uiiicli lias been placiMl
a clear st<K*k aUint an inch deep ('ov¬
er tlie pan and place it in a iniKleiate
oven, until the lettuce becomes lender,
which will be in about thirty minutes.
If the stock ciMiksaw’ay adil a little more,
lift each heail of lettuce out of the nan
by slipping a wire meat fork i:n ler it.
I train and place in a n»w on a platter,
cut strines and remove. Thicken the
st<K*k with a little cornstarch, season
with salt, butter and pepper.
TO COOK ONIONS.
(Ottions Stimulate the GrcuIatorV System.)
IVel and tirop in cold water as s«Mm as
peeled. Tut them in boiling salt water
and simmer gently twenty minutes.
Drain them and put them into a baking
dish, sprinkle with salt and pejiper, cov¬
er with fresh bidling water and bake an
hour. Take them out and add gravy
thickened and seasoned with butter and
more salt if needed, and cream.
SCALLOPED ONIONS.
Hoil onions until tender. Kutter a
deep dish, put a layer of onions ar.d
cracker crumbs alternately until dish is
filled. Add milk sutlicient to c<M»k, sea-
s«»n ami bake three quarters cd an hour.
Lou .^hock, (’anton
BEANS.
I would like to have you try my way
of c<H»king beans or iieas. String and
cut lieans into pieces, one or two inches
long. Take a kettle, put in it a lump
of butter and let it get hot, but do not
burn it. Wash your beans and drop
them into this hot butter, sprinkle with
a little salt and cover tightly. They will
steam rapidly ami in a minute or so aild
just a little hot water, watch and keep
adding water: it takes but a minute to
burn them if not watched. As simui as
they are soft put on some cream or milk
and they area dainty delicious vegetable,
eady to s<‘rvf S. K.
BEANS.
Beans may be cookeil with meat slow¬
ly until done, or boiled in clear water
until tender, then seasiui with butter and
cream.
BAKED BEANS.
fake one quart of soup beans, wash
and s(»ak over night. Then parboil until
skin loosens. Add one-half teaspoon
siHla and let boil two minutes. Then
rub off as much of the skin as comes off
washing them. Put into a bean pot with
one half iHUind of pickled pork, or
smoked flitch, two tablespoons molasses,
one- half teaspoon mustard. Pour over
enough water to cover. Put on lid and
bake slowly alamt four hours, then take
off lid and add more salt if needed and
let brown. Aunt Susan.
LIMA BEANS.
Shell, W’a.sh and drop into iMiiling
water. When tender, drain and '.eason
with salt, pepper and cream.
SUCCOTASH.