Lay nicely cleaned medium sized potates✪ Baked Sweet Potatoes on the up-
per grate, in a hot oven, in their skins; when nearly
baked, take a towel in your hand and crack them;
leave them in five minutes longer to let the moisture
evaporate. Serve hot after the family sits down.
Steamed Sweet Potatoes.
Steam them in a steamer with skins on✪ Steamed Sweet Potatoes; do not let
them get over done. Peel them quickly with a white
metal or silver knife or fork. Never use a steel one
for sweet potatoes as it turns the potato black where-
ever it touches it. Sweet potatoes are too watery to
boil in water*
t^:!^Mi^'
rf^-it*'^«
ii6 The Queen Cook Book
Fried Sweet Potatoes.
Cold steamed potatoes are nice for breakfast cut
either long or round, salt them, and fry in spider in
half butter and half lard or drippings✪ Fried Sweet Potatoes. A little brown
on both sides.
Cooked Over Sweet Potatoes.
Cut cold steamed sweet potatoes in dice like pieces
or bits; to one pint of potato put two tablespoons of
butter, salt and pepper to taste, fry till a nice brown, or
not as you like, then to a half pint of beef stock, one
even tablespoon of flour and one well beaten egg✪ Cooked Over Sweet Potatoes, let
boil two minutes.
Sweet Corn Boiled.
Husk and silk the corn, put the ears of corn in a
kettle, in cold soft water, let come slowly to a boil,
boil for five minutes✪ Sweet Corn Boiled. Put it in hot covered dish. Set
the kettle on back of stove and keep it in the water
till ready to eat it. It will be sweet and juicy. I pre-
fer no salt in it, but put salt and butter on as I eat it.
A common mistake of otherwise good cooks is to boil
corn half an hour. This could not fail to make it hard
and indigestible. Overcooking brings it into disre-
pute as a vegetable, while if freshly picked and cooked
properly it is delicate and healthful. For eating at the
table, some score each row of corn with a sharp knife,
then butter and salt it and eating the center of the
grain, leave the hull on the cob, it is for some more
healthy.
Succotash.
Shell one pint of fresh green beans, after washing
the pods clean. (Never wash the beans after shell-'
V-n
The Queen Cook Book 117
ing.) Boil the beans till tender in soft water. When
half done add the salt. Score and press from the cob
twice as much corn by measure as there are beans.
When the beans are well cooked with hardly enough
water to cover the beans then set the kettle off the
fire. Add to the corn three-fourths of a pint of cream
or milk, two tablespoons of butter, salt and pepper to
taste; pour this slowly on the beans; when hot stir in
one even tablespoon of flour✪ Succotash to make the consistency
of thin cream. Boil it five minutes. This caa be
made in winter from canned corn and beans. Canned
corn can be cooked for table in same way.
To Dry Corn.
Husk and silk it, then place it in boiler in cold rain
water (water must be pure); let come slowly to a boil;
boil five minutes, take out as fast as you can in a large
dish; cut it while hot, but not too close to get the
hulls, picking off all the silk you see (much of it comes
off in the water); then run your fingers through it and
dip your fingers in a bowl of water, and pick it all
over carefully to get the silk all out, for it is too much
like a hair to be pleasant in the mouth. Then spread
on the drier if you have one. I dry one and a half
bushels at a time on mine in one-half of a day and
evening. It takes three of us one-half a day to get
such a quantity ready to put on the drier. It needs
scraping up together and respreading as fast as it dries,
and almost constant attention. It will dry in six or
seven hours. If you have no drier put it on plates
and platters around the stove,. changing and turning
often. This will ^ dry in eighteen hours. Put it in
tight bags and hang in a dry cool place.
ii8 The Queen Cock Book
To Cook Dried Corn. ✪ To Cook Dried Corn
Page 46 · 7 recipe records on this page
Presented as published in 1895. 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
Lay nicely cleaned medium sized potatoes on the upper grate, in a hot oven, in their skins; when nearly baked, take a towel in your hand and crack them; leave them in five minutes longer to let the moisture evaporate. Serve hot after the family sits down.
Steamed Sweet Potatoes.
Steam them in a steamer with skins on; do not let them get over done. Peel them quickly with a white metal or silver knife or fork. Never use a steel one for sweet potatoes as it turns the potato black wherever it touches it. Sweet potatoes are too watery to boil in water.
ii6 The Queen Cook Book
Fried Sweet Potatoes.
Cold steamed potatoes are nice for breakfast cut either long or round, salt them, and fry in spider in half butter and half lard or drippings. A little brown on both sides.
Cooked Over Sweet Potatoes.
Cut cold steamed sweet potatoes in dice like pieces or bits; to one pint of potato put two tablespoons of butter, salt and pepper to taste, fry till a nice brown, or not as you like, then to a half pint of beef stock, one even tablespoon of flour and one well beaten egg, let boil two minutes.
Sweet Corn Boiled.
Husk and silk the corn, put the ears of corn in a kettle, in cold soft water, let come slowly to a boil, boil for five minutes. Put it in hot covered dish. Set the kettle on back of stove and keep it in the water till ready to eat it. It will be sweet and juicy. I prefer no salt in it, but put salt and butter on as I eat it. A common mistake of otherwise good cooks is to boil corn half an hour. This could not fail to make it hard and indigestible. Overcooking brings it into disrepute as a vegetable, while if freshly picked and cooked properly it is delicate and healthful. For eating at the table, some score each row of corn with a sharp knife, then butter and salt it and eating the center of the grain, leave the hull on the cob, it is for some more healthy.
Succotash.
Shell one pint of fresh green beans, after washing the pods clean. (Never wash the beans after shelling.
V-n
The Queen Cook Book 117
ing.) Boil the beans till tender in soft water. When half done add the salt. Score and press from the cob twice as much corn by measure as there are beans. When the beans are well cooked with hardly enough water to cover the beans then set the kettle off the fire. Add to the corn three-fourths of a pint of cream or milk, two tablespoons of butter, salt and pepper to taste; pour this slowly on the beans; when hot stir in one even tablespoon of flour to make the consistency of thin cream. Boil it five minutes. This can be made in winter from canned corn and beans. Canned corn can be cooked for table in same way.
To Dry Corn.
Husk and silk it, then place it in boiler in cold rain water (water must be pure); let come slowly to a boil; boil five minutes, take out as fast as you can in a large dish; cut it while hot, but not too close to get the hulls, picking off all the silk you see (much of it comes off in the water); then run your fingers through it and dip your fingers in a bowl of water, and pick it all over carefully to get the silk all out, for it is too much like a hair to be pleasant in the mouth. Then spread on the drier if you have one. I dry one and a half bushels at a time on mine in one-half of a day and evening. It takes three of us one-half a day to get such a quantity ready to put on the drier. It needs scraping up together and respreading as fast as it dries, and almost constant attention. It will dry in six or seven hours. If you have no drier put it on plates and platters around the stove. changing and turning often. This will dry in eighteen hours. Put it in tight bags and hang in a dry cool place.
ii8 The Queen Cook Book
To Cook Dried Corn.
Records on this page
Baked Sweet PotatoesSteamed Sweet PotatoesFried Sweet PotatoesCooked Over Sweet PotatoesSweet Corn BoiledSuccotashTo Cook Dried Corn