Pour boiling water over the onions, drain ofif, this
will prevent the smarting of the eyes, then peel, put
them over to boil in cold water and boil slowly for fif-
teen minutes, then pour off this water to take out the
strong taste, and put in more boiling water and cook
till tender; put salt in when cooking; pour off this
watery and put on cream and butter or jmilk^ season,
. The Queen Cook Book 12$
and thicken a little and boil it five minutes, put it in
covered dish. Do not boil vegetables on the gallop
as it makes them fall to pieces.
Celery and Radishes.
Clean with a brush (a new stiff tooth-brush is the
best), put in a celery glass with water and eat with
salt.
Celery — Cooked.
Clean and cut in pieces one-half inch long, cover
with soup stock and boil till tender, remember the
salt. Rub one tablespoon of butter and one of
flour together and stir in and dish.
Dandelions.
These are used for greens in the early spring. Do
not use them after they blossom, as then they are
bitter. Cook only the leaves; wash them in two
waters, leaf by leaf. It is safer for the lady of the
house to see to this herself, as then she can feel sure
there are no bugs or stray weeds. Simply boil in
water with a little salt, until tender, from twenty to
thirty minutes; drain well and eat with vinegar or
mayonnaise sauce.
Cooking Cabbage.
Almosi every one likes cauliflower if it is properly
cooked, while few admit a fondness for cabbage. Yet
it belongs to the same family and is improved by cook-
ing well. It should first be parboiled one-half hour in a
porcelain kettle; a little salt, then drained, and put on
fresh boiling water and cooked until tender two hours.
Serve with this dressing:
126 The Queen Cook Booh
Cabbage Dressing*
Three tablespoons of vinegar, one teaspoon of salt,
a piece of butter the size of an egg; mix altogether and
let them just come to a boil. Let them cool off
a little and then thicken with a beaten egg; boil up
again, then thicken with milk or cream, as you have.
Sauerkraut.
Squeeze the cabbage out of the brine, wash it in
one or two cold waters, drain; put it in porcelain ket-
tle, cover with cold water, boil two hours; pour into
colander, press out the water, replace in vessel. Pre-
pare a dressing of one tablespoon of butter and one of
flour, stir in pan on the fire until a light brown color.
Mix this well with one quart of kraut.
Wiesbaden.
Baked Macaroni.
Use about half a pound of macaroni, break it up in
pieces, put it in boiling water; salt and boil rapidly for
""^">N,twenty-five minutes to prevent it from sticking together.
* y T)rain well, then throw into cold water to blanch for ten
^ minutes; drain again. Have a buttered pudding dish,
\ place a layer in the bottom, then cover with grated ^ ^
cheese and a few lumps of butter, then another layer ^>N('%i
of macaroni and more butter and cheese until all is ^ ^
used up; pour on. one-half cup of cream. Bake cov-
^ ered for half an hour; then remove the cover and bake
V^ the too to a golden brown op grate. Serve in dish.
/~*'Jt.t. y^y-uc i^
The Queen Cook Book 1 27
Macaroni k V Italienne.
% pound macaroni J^ pint cream or milk
% pound grated cheese Butter size of a walnut
Cook the macaroni the same as for baking. Put
the milk into a farina-boiler add the butter then the
macaroni and cheese ;stir until thoroughly heated, add
salt and pepper, and serve. Mrs, Rorer.
Oyster Macaroni.
Boil macaroni the same as above, put a layer in a
dish with butter, salt and pepper, then a layer of
oysters and alternate until the dish is full. Mix
some grated bread or rolled cracker with a beaten
egg. Spread over top and bake.
Cream Macaroni.
Select macaroni that is of a brownish color, rather
than of a pure white. Spaghetti is the most delicate
form of macaroni that comes to this country.
Page 50
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
Pour boiling water over the onions, drain off, this will prevent the smarting of the eyes, then peel, put them over to boil in cold water and boil slowly for fifteen minutes, then pour off this water to take out the strong taste, and put in more boiling water and cook till tender; put salt in when cooking; pour off this water and put on cream and butter or milk, season,
. The Queen Cook Book 12$
and thicken a little and boil it five minutes, put it in covered dish. Do not boil vegetables on the gallop as it makes them fall to pieces.
Celery and Radishes.
Clean with a brush (a new stiff tooth-brush is the best), put in a celery glass with water and eat with salt.
Celery — Cooked.
Clean and cut in pieces one-half inch long, cover with soup stock and boil till tender, remember the salt. Rub one tablespoon of butter and one of flour together and stir in and dish.
Dandelions.
These are used for greens in the early spring. Do not use them after they blossom, as then they are bitter. Cook only the leaves; wash them in two waters, leaf by leaf. It is safer for the lady of the house to see to this herself, as then she can feel sure there are no bugs or stray weeds. Simply boil in water with a little salt, until tender, from twenty to thirty minutes; drain well and eat with vinegar or mayonnaise sauce.
Cooking Cabbage.
Almost every one likes cauliflower if it is properly cooked, while few admit a fondness for cabbage. Yet it belongs to the same family and is improved by cooking well. It should first be parboiled one-half hour in a porcelain kettle; a little salt, then drained, and put on fresh boiling water and cooked until tender two hours. Serve with this dressing:
126 The Queen Cook Booh
Cabbage Dressing.
Three tablespoons of vinegar, one teaspoon of salt, a piece of butter the size of an egg; mix altogether and let them just come to a boil. Let them cool off a little and then thicken with a beaten egg; boil up again, then thicken with milk or cream, as you have.
Sauerkraut.
Squeeze the cabbage out of the brine, wash it in one or two cold waters, drain; put it in porcelain kettle, cover with cold water, boil two hours; pour into colander, press out the water, replace in vessel. Prepare a dressing of one tablespoon of butter and one of flour, stir in pan on the fire until a light brown color. Mix this well with one quart of kraut.
Wiesbaden.
Baked Macaroni.
Use about half a pound of macaroni, break it up in
pieces, put it in boiling water; salt and boil rapidly for
""^">N,twenty-five minutes to prevent it from sticking together.
* y T)rain well, then throw into cold water to blanch for ten
^ minutes; drain again. Have a buttered pudding dish,
\ place a layer in the bottom, then cover with grated ^ ^
cheese and a few lumps of butter, then another layer ^>N('%i
of macaroni and more butter and cheese until all is ^ ^
used up; pour on. one-half cup of cream. Bake cov-
^ ered for half an hour; then remove the cover and bake
V^ the too to a golden brown op grate. Serve in dish.
/~*'Jt.t. y^y-uc i^
The Queen Cook Book 1 27
Macaroni k V Italienne.
% pound macaroni J^ pint cream or milk
% pound grated cheese Butter size of a walnut
Cook the macaroni the same as for baking. Put the milk into a farina-boiler add the butter then the macaroni and cheese ;stir until thoroughly heated, add salt and pepper, and serve. Mrs, Rorer.
Oyster Macaroni.
Boil macaroni the same as above, put a layer in a dish with butter, salt and pepper, then a layer of oysters and alternate until the dish is full. Mix some grated bread or rolled cracker with a beaten egg. Spread over top and bake.
Cream Macaroni.
Select macaroni that is of a brownish color, rather than of a pure white. Spaghetti is the most delicate form of macaroni that comes to this country.