The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

Take up the beets before freezing time, boil tender, skin and slice round, put them in glass fruit jars, pack in as tight as you can, then fill jars with cold cider vinegar (this is done to know how much vinegar is needed), pour off and bring vinegar to a boil. For each jar add one tablespoon of sugar, a small amount of cayenne pepper, a little salt, pour it over the beets hot; then screw tight as you would fruit. Take medium sized beets and good blood red. This is a good way to have sweet and tender pickled beets for winter use, Boiled Turnips. Wash and pare the turnips, cut into quarters, put into boiling water, boil till tender, say thirty minutes, pour off the water and set on stove to dry, then press out all the water, add butter and salt, mash fine, dish and sprinkle with pepper. They are drier to be steamed; or you can slice and fry them to eat with roast duck. Good turnips or beets are seldom found now-a-days. Stewed Tomatoes. Scald them by pouring boiling water on them, let stand for five minutes, pour it off, peel them, cut out the hard stem end and hard cores, as you slice them. Cook them in a granite or a porcelain lined saucepan, put to about a quart of tomatoes a tablespoon of butter, salt and pepper (they do not bear much salt) stew thirty minutes or more and pour on to one heaping tablespoon of rolled crackers in dish. The Queen Cook Book 121 To Can Tomatoes. Prepare in the same way leaving out the butter, pepper and rolled cracker. Raw Tomatoes. Scald and pour off the water, peel, slice them into dish, pour off the juice, salt and pepper them, let persons put on sugar and vinegar to suit themselves, or prepare a mayonnaise dressing. Carrots Stewed and Fried. Pare and boil whole, salt the water, boil till tender, from thirty to sixty minutes, then slice round, put butter, salt and pepper or a cream sauce, or slice and brown them in spider. All vegetables must be taken up the minute they are done. Boiled Parsnips. Scrape and put in boiling water, add salt, boil till tender, say from thirty to fifty minutes; drain and dry them, then slice, put on butter, salt and pepper, or a cream sauce; or, take the boiled parsnips sliced and brown them, after seasoning, or mash them and stir into fritter batter. Green Peas. Peas are better if picked and shelled just Before cooking. Wash the pods clean before shelling, as washing the peas takes off the juices which we always find in young peas, and gives them their delicious flavor, but you can not find it in an old pea. Boil in cold rain water for about thirty minutes, add 123 Th0 Queen C oak Book salt When tender add cream, butter, salt and pepper, a very little flour, according to quantity. Everything depends upon the seasoning of peas, beans» or oysters or anything else in the cooking department. Lima Beans. Green beans of all kinds should be cooked the same as green peas, also string beans after they are strung and cut in half-inch pieces, being careful to remove all that is stringy. All dried beans are dished in the same way, after being cooked tender in rainwater, add the salt. Boston Baked Beans.