Ragout of Vegetables. — Parboil 1 carrot,
1 turnip, 2 potatoes, 2 ears of corn, 1 cup of
lima beans, and the same of peas, 1 onion, and
with them Vi pound of fat salt pork✪ Ragout of Vegetables. Drain
off the water and lay aside the pork. Slice
carrots, turnips, potatoes, and onion. Put
into a saucepan with a cup of some good meat
soup before it has been thickened. Season
well ; cut the com from the cob and add with
the peas, beans, and a sliced tomato as soon
as the rest are hot. Stew all together hour.
Stir in a great lump of butter rolled in flour^
Stew 5 minutes, and serve in a deep dish.
Dried Sweet Com. — Soak 1 pint overnight.
Drain, add fresh cold water, and cook slowly.
When tender drain, add V2 cup rich milk, 1
tablespoon butter, salt and pepper to taste✪ Dried Sweet Corn,
simmer 10 minutes.
Baked Macaroni with Cheese. — Break in 2-
inch pieces Vi package of macaroni, which
will be about a cupful; cook until tender in
rapidly boiling salted water as directed above.
Have ready one cup rich, stale, grated cheese
and 1 pint white sauce. In a buttered baking-
dish place layer of macaroni, cover with
sauce, add layer of cheese. Repeat till all is
used, having top layer of cheese. Sift over
top fine stale bread crumbs, dot with bits
of butter✪ Baked Macaroni with Cheese, bake till cheese is melted and
top slightly brown.
Boiled Rice. — Wash 1 cup rice through
several waters till water runs off clear. Have
at least 4 quarts rapidly boiling water in
kettle. Add rice and 1 tablespoon salt✪ Boiled Rice Boil
at a gallop until rice is tender — this takes 12
to 20 minutes according to kind and age of
rice. Drain, set colander over boiling water
for 10 minutes or more to steam. Each grain
will be distinct yet tender.
Macaroni. — Have a large kettle nearly full
of rapidly boiling salted water. Break maca¬
roni into 2- or 3-inch lengths, drop into the
water, and boil as directed for rice until ten¬
der, which will take from 30 to 45 minutes.
Drain in colander, then pour cold water in
colander to remove pastiness. Reheat in a
little butter, or in a white, brown, or tomato
sauce. Before sending to table, sprinkle
thickly with grated cheese or stir the cheese
through it.
Spaghetti, vermicelli, or any of the forms of
paste may be prepared in the same way.
Pickles, Etc,
USE glass bottles for pickles, also wooden
knives and forks in preparation of
them. Fill bottles 3 parts full with
articles to be pickled, then fill bottle with
vinegar. Use saucepans lined with earthen¬
ware, or stone pipkins, to boil vinegar in.
Chow Chow. — 1 quart large cucumbers, 1
quart small cucumbers, 2 quarts onions, 4
heads cauliflower, 6 green peppers, 1 quart
green tomatoes, 1 gallon vinegar, 1 pound
mustard, 2 cups sugar, 2 cups flour, 1 ounce
turmeric✪ Chow Chow. Put all in salt and water one night ;
cook all the vegetables in brine until tender,
except large cucumbers. Pour over vinegar
and spices.
Pickling Cauliflowers. — Take whitest and
closest cauliflowers in bunches; spread on
earthen dish, cover them with salt, and let
stand 3 days to draw out all the water. Then
put in jars, pour boiling salt and water over
them, let stand overnight ; then drain with a
hair-sieve, and put in glass jars; fill up jars
with vinegar✪ Pickling Cauliflowers; cover tight.
Page 77 · 7 recipe records on this page
Presented as published in 1913. 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
Ragout of Vegetables. — Parboil 1 carrot, 1 turnip, 2 potatoes, 2 ears of corn, 1 cup of lima beans, and the same of peas, 1 onion, and with them Vi pound of fat salt pork. Drain off the water and lay aside the pork. Slice carrots, turnips, potatoes, and onion. Put into a saucepan with a cup of some good meat soup before it has been thickened. Season well ; cut the corn from the cob and add with the peas, beans, and a sliced tomato as soon as the rest are hot. Stew all together one hour. Stir in a great lump of butter rolled in flour. Stew 5 minutes, and serve in a deep dish.
Dried Sweet Corn. — Soak 1 pint overnight. Drain, add fresh cold water, and cook slowly. When tender drain, add V2 cup rich milk, 1 tablespoon butter, salt and pepper to taste, simmer 10 minutes.
Baked Macaroni with Cheese. — Break in 2- inch pieces Vi package of macaroni, which will be about a cupful; cook until tender in rapidly boiling salted water as directed above. Have ready one cup rich, stale, grated cheese and 1 pint white sauce. In a buttered bakingdish place layer of macaroni, cover with sauce, add layer of cheese. Repeat till all is used, having top layer of cheese. Sift over top fine stale bread crumbs, dot with bits of butter, bake till cheese is melted and top slightly brown.
Boiled Rice. — Wash 1 cup rice through several waters till water runs off clear. Have at least 4 quarts rapidly boiling water in kettle. Add rice and 1 tablespoon salt Boil at a gallop until rice is tender — this takes 12 to 20 minutes according to kind and age of rice. Drain, set colander over boiling water for 10 minutes or more to steam. Each grain will be distinct yet tender.
Macaroni. — Have a large kettle nearly full of rapidly boiling salted water. Break maca¬ roni into 2- or 3-inch lengths, drop into the water, and boil as directed for rice until ten¬ der, which will take from 30 to 45 minutes. Drain in colander, then pour cold water in colander to remove pastiness. Reheat in a little butter, or in a white, brown, or tomato sauce. Before sending to table, sprinkle thickly with grated cheese or stir the cheese through it.
Spaghetti, vermicelli, or any of the forms of paste may be prepared in the same way.
Pickles, Etc,
USE glass bottles for pickles, also wooden knives and forks in preparation of them. Fill bottles 3 parts full with articles to be pickled, then fill bottle with vinegar. Use saucepans lined with earthen¬ ware, or stone pipkins, to boil vinegar in.
Chow Chow. — 1 quart large cucumbers, 1 quart small cucumbers, 2 quarts onions, 4 heads cauliflower, 6 green peppers, 1 quart green tomatoes, 1 gallon vinegar, 1 pound mustard, 2 cups sugar, 2 cups flour, 1 ounce turmeric. Put all in salt and water one night ; cook all the vegetables in brine until tender, except large cucumbers. Pour over vinegar and spices.
Pickling Cauliflowers. — Take whitest and closest cauliflowers in bunches; spread on earthen dish, cover them with salt, and let stand 3 days to draw out all the water. Then put in jars, pour boiling salt and water over them, let stand overnight ; then drain with a hair-sieve, and put in glass jars; fill up jars with vinegar; cover tight.
Records on this page
Ragout of VegetablesDried Sweet CornBaked Macaroni with CheeseMacaroniBoiled RiceChow ChowPickling Cauliflowers