The Raleigh cook book

Vegetables—To Cook.—Good authority says that all fresh vegetables should be put on to cook in boiling water. Salt should be added to the water in which top-ground vegetables are cooked. Underground vegetables should be salted after cooking. Keep the water boiling as rapidly as possible, and never allow vegetables to stand in water after they are done. Dried vegetables should be soaked before cooking, as also rice and dried fruits. Asparagus, twenty-five to thirty minutes. Beets, sixty minutes. Cabbage and cauliflower, twenty-five to thirty-five minutes; some say boil one hour. Carrots and turnips (young), forty-five minutes; in winter, one hour. Corn, ten to fifteen minutes. Lima or shell beans, young, forty-five minutes; dried, one and a quarter hours. Okra, thirty minutes. Oyster plant, forty-five to sixty minutes. Potatoes, baked, thirty to forty minutes. Potatoes, steamed, twenty to forty minutes. Potatoes, boiled (in skins), twenty to thirty minutes. Potatoes, boiled (pared), thirty-five to forty-five minutes. Peas (green), twenty minutes. Spinach, thirty to sixty minutes. String beans (snaps), thirty to sixty minutes. Summer squash, thirty to sixty minutes. Tomatoes (stewed), forty-five to sixty minutes. Of course judgment is required, as vegetables require more or less time, according to size. Asparagus.—Serve boiled asparagus on buttered dry toast; season with butter, salt and pepper. Green Corn Pudding.—'% dozen ears corn; 3 eggs; 1 tablespoon lard or butter (or both mixed); 1 tablespoon flour; salt and pepper to taste. Scald corn and cut off while hot, add butter to melt. Make a thin batter of milk (or water), flour and eggs; add corn and butter, salt and pepper. Cook in a hot oven to brown. Canned Corn Pudding.—To one pint corn add 3 egg-yolks, 3 teaspoons melted butter, 1 heaping teaspoon flour, 1 teaspoon sugar, salt to season, 1 pint rich milk. Beat, then fold in whipped whites of 3 eggs. Turn mixture into a buttered baking-dish cover with cracker crumbs, dot with bits of butter, and bake in a steady oven. 1 pint grated sweet corn; 1 egg; 4% teacup flour, Corn Oysters. or bread crumbs. Mix well together and drop a teaspoonful at a time in deep, boiling fat. Very nice. Macaroni with Tomato Sauce.—1-3 box macaroni; 2 quarts boiling water; 1 tablespoon salt. Boil macaroni in the boiling water and salt until soft. Tomato Sauece.—1 cup tomatoes; 2 tablespoons flour; small juice onion; 2 tablespoons butter; salt; pepper. Rub through strainer and add 2 tablespoons butter mixed with 2 tablespoons flour, salt and pepper. Cook together 15 minutes. Macaroni with White Sauce.—%4 cup macaroni; 2 quarts boiling water; 1 tablespoon salt; % cup grated cheese. Boil % cup macaroni in 2 quarts boiling water and 1 tablespoon salt, until soft. Drain in a strainer and rinse with cold water. Put a layer of macaroni in a buttered pan, sprinkle with cheese and repeat until all cheese and macaroni used. Pour white sauce over top, cover with buttered crumbs and bake till these are brown. White Sauce.—2 tablespoons butter (melted); 1% tablespoons flour; 1 cup milk; 1% teaspoon salt; % cup buttered crumbs. Mix butter and flour. Add scalded milk and boil until thick. To Cook Rice.—Put one cup of rice into three quarts boiling water, cook twenty minutes, drain rice in colander, pouring over it several cups of water to remove starch. Add salt and a little butter; place colander in the oven until grains stand up whole, or place colander over saucepan filled with boiling water, and finish cooking by steam.