Carrot Ragout. — Clean and scrape enough new carrots to measure a
pint; lake the same quantity of new potatoes and white turnips, catting
them in pieces about the size of the carrots. Cut a half cupful of leeks
in^Pe $|i?es. Cgok the carrots in boiling: water for half an hour and tbe
11$ THE RURAL COOK BOOK.
other vegetables separately tor 10 minules. In a frying pan brown
slowly together two tablespoon fuls each of butter or dripping and flour;
add gradually one pint of stook or water and stir until thick and smooth.
Season with a level t^lespoonlul of sugar, one teaspoonful of salt and
one-quarter of a teaspoonful of white pepper, add the vegetables, cover
and simmer gently for half an hour, and before serving stir into it a
tablespoonfiil of parsley✪ Carrot Ragout.
Baked Corn. — One quart corn scraped from cob ; one and one-third
cupful cream; one heaping tabiespoonful of butter; season with salt
and pepper✪ Baked Corn. Bake one hour.
Baked Com and Tomatoes. — RIl an earthen pudding dish with alter-
nate layers of com and tomatoes, each about an inch thick. Season each
with salt, pepper and butter. When the dish is full sprinkle with grated
bread crumbs and bits of butter✪ Baked Corn and Tomatoes. Cover the dish with a plate and bake
in a moderately hot oven for 20 minutes. Then remove the cover and
bake 15 minutes longer. *
Corn Chowder. — Cut the kernels from a dozen ears of green com.
Peel and mince two onions and fry them brown in threle Jiablespoonfuls
of butter in a deep saucepan. Now put in the corn, four broken pilot
biscuits, add a half dozen parboiled and sliced potatoes. Season with
pepper, salt and a tabiespoonful of minced parsley, and cover with a
quart of boiling water. Let all cook gently for three-quarters of an hour,
tlien stir in slowly a cupful of boiling milk, thickened with a tabiespoon-
ful of flour✪ Corn Chowder rubbed into one of butter. Turn at once into a heated tureen.
Escalloped Com. — Into a buttered dish put a layer of green corn pulp,
sprinkling with salt and bits of butter. Over this spread a layer of
cracker crumbs, seasoned and moistened slightly with inilk✪ Escalloped Corn. Fill the dish
with alternate layers of corn and cracker crumbs, with crackers for top
layer and plenty of milk over the whole. Cover and bake one hour.
Hulled Corn. — New England taste demands a well-ripened white flint
corn for hulling, other sections prefer yellow, but it is always flint corn.
Babbitt's potash is used to remove the hulls, the proportion being one
full pound to a bushel of corn. Of course, when preparing corn for
home use, the same proportion would be observed in smaller quantities.
An iron kettle half filled with water is put on the stove, the potash added
when the water warms, and the corn put in when it comes to a boil. In
about an hour the Starch will come out of the corn, thickening the lye.
The corn must be well stirred from the bottom, to avoid burning, and
the kettle kept back on the stove, so the corn will simmer without boiling
hard. After the first hour corn must be dipped out and tested in cold
water, to see if the hulls slip. If left in the potash too long it becomes
dark and sodden ; it too short, it cannot be cooked ten4er. About 1J4
two hours is the usual time. The corn is til?!) ^fashe^ in cUar watl
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THE RURAL COOK BOOK. 117
Page 86 · 5 recipe records on this page
Presented as published in 1907. 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
Carrot Ragout. — Clean and scrape enough new carrots to measure a pint; take the same quantity of new potatoes and white turnips, catting them in pieces about the size of the carrots. Cut a half cupful of leeks in slices. Cgok the carrots in boiling: water for half an hour and tbe
other vegetables separately tor 10 minules. In a frying pan brown slowly together two tablespoon fuls each of butter or dripping and flour; add gradually one pint of stook or water and stir until thick and smooth. Season with a level teaspoonful of sugar, one teaspoonful of salt and one-quarter of a teaspoonful of white pepper, add the vegetables, cover and simmer gently for half an hour, and before serving stir into it a tablespoonfiil of parsley.
Baked Corn. — One quart corn scraped from cob ; one and one-third cupful cream; one heaping tabiespoonful of butter; season with salt and pepper. Bake one hour.
Baked Corn and Tomatoes. — Fill an earthen pudding dish with alternate layers of com and tomatoes, each about an inch thick. Season each with salt, pepper and butter. When the dish is full sprinkle with grated bread crumbs and bits of butter. Cover the dish with a plate and bake in a moderately hot oven for 20 minutes. Then remove the cover and bake 15 minutes longer. *
Corn Chowder. — Cut the kernels from a dozen ears of green com. Peel and mince two onions and fry them brown in three tablespoonfuls of butter in a deep saucepan. Now put in the corn, four broken pilot biscuits, add a half dozen parboiled and sliced potatoes. Season with pepper, salt and a tabiespoonful of minced parsley, and cover with a quart of boiling water. Let all cook gently for three-quarters of an hour, tlien stir in slowly a cupful of boiling milk, thickened with a tabiespoonful of flour rubbed into one of butter. Turn at once into a heated tureen.
Escalloped Com. — Into a buttered dish put a layer of green corn pulp, sprinkling with salt and bits of butter. Over this spread a layer of cracker crumbs, seasoned and moistened slightly with milk. Fill the dish with alternate layers of corn and cracker crumbs, with crackers for top layer and plenty of milk over the whole. Cover and bake one hour.
Hulled Corn. — New England taste demands a well-ripened white flint corn for hulling, other sections prefer yellow, but it is always flint corn. Babbitt's potash is used to remove the hulls, the proportion being one full pound to a bushel of corn. Of course, when preparing corn for home use, the same proportion would be observed in smaller quantities. An iron kettle half filled with water is put on the stove, the potash added when the water warms, and the corn put in when it comes to a boil. In about an hour the starch will come out of the corn, thickening the lye. The corn must be well stirred from the bottom, to avoid burning, and the kettle kept back on the stove, so the corn will simmer without boiling hard. After the first hour corn must be dipped out and tested in cold water, to see if the hulls slip. If left in the potash too long it becomes dark and sodden; if too short, it cannot be cooked tender. About 1½ two hours is the usual time. The corn is then washed in clear water.
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Records on this page
Carrot RagoutBaked CornBaked Corn and TomatoesCorn ChowderEscalloped Corn