Scalloped Cauliflower.- Boil until ten-
der, cut up and pack, stems downward, in
a buttered pudding-dish. Take a cup of
breadcrumbs, add two tablespoonfuls melted
butter and six of milk ✪ Scalloped Cauliflower; beat to a soft
paste, season with salt and pepper, add a
beaten ^z%, and cover the cauliflower. Cover
the dish and bake in a hot oven six minutes.
Remove cover and brown. Serve hot.
Boiled Onions. — Place onions in cold
water ✪ Boiled Onions and peel. Then cover with boiling
water in a saucepan. Cook fifteen minutes,
drain, and cover again with boiling water.
Repeat this twice ; cook until they can be
pierced with a wire skewer. Drain and
season with salt, pepper, and plenty of but-
ter. Serve with drawn butter.
Fried Onions. — Peel, slice, slightly par-
boil, drain, and fry until brown in equal
quantities of lard and butter.✪ Fried Onions Cover until
they are perfectly soft, then remove the
cover, cook until brown, and season with
salt and pepper.
Boiled Green Corn. — Test corn with
finger nail. When the grain is pierced the
milk should jet out, and not be thick. Strip
off the outer leaves, turn back the inner
covering, and pick off all the silk. Then
replace the inner husks. Put into salted
boiling water, and cook fast for from ten to
twenty minutes, according to size and age
of the ears. Cut the stalks off close to the
cob, and send to table wrapped in a napkin.
Or the corn may be cut from the cob
while hot, and seasoned with butter, salt,
and pepper. Serve hot in a vegetable dish.
Green Corn Fritters. — Grate the corn ;
use with each cupful an ^%'g and a half and
a tablespoonful milk or cream. Beat the
^%%, and gradually add the corn, still beat-
ing. Put a tablespoonful of melted butter
to the pint of corn ; stir in the milk, and
thicken with a little flour. Salt to taste.
Fry in hot lard, or cook on a griddle, like
batter cakes.
Baked Corn. — To two cups of chopped
corn (either fresh or canned) add two beaten
398
eggs, one-half teaspoonful salt, speck of
pepper, one tablespoonful melted butter, and
two cupfuls scalded milk. Bake in a but-
tered pudding dish until firm.
Corn Pudding. — Scrape or grate the
corn ✪ Green Corn Fritters from a dozen ears of tender green corn.
Beat separately the whites and 3^olks of lour
eggs. Mix the corn and yolks, and stir hard
while adding two tablespoonfuls of butter.
Then add one quart of .milk, a tablespoonful
of sugar and a little salt and pepper, and
lastly the whites of the eggs, stirring con-
stantly. Bake slowly at first, covering the
dish, for an hour. Then take off the cover
and brown. This pudding can be made
from canned corn in winter, by chopping
the corn fine. It is a delicious accompani-
ment to a meat course.
Stewed Corn. — Shave corn off the ear ;
to three pints of corn add three tablespoon-
fuls of butter, pepper and salt to taste, and
just enough water to cover; place in pan,
cover and cook rather slow, from half hour
to an hour, stirring often ; just before it is
done, add a half cup sweet cream ✪ Stewed Corn thickened
with a little flour.
Scalloped Corn. — Cut corn off the cob,
put into baking dish a layer of corn, then a
layer of breadcrumbs, sprinkle with salt,
pepper and lumps of butter, then a layer of
corn, putting corn on top with lumps of
butter, and pour in cream or milk till quite
moist.✪ Scalloped Corn Bake thirty minutes.
Page 36 · 8 recipe records on this page
Presented as published in 1901. 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
Scalloped Cauliflower.- Boil until tender, cut up and pack, stems downward, in a buttered pudding-dish. Take a cup of breadcrumbs, add two tablespoonfuls melted butter and six of milk ; beat to a soft paste, season with salt and pepper, add a beaten egg, and cover the cauliflower. Cover the dish and bake in a hot oven six minutes. Remove cover and brown. Serve hot.
Boiled Onions. — Place onions in cold water and peel. Then cover with boiling water in a saucepan. Cook fifteen minutes, drain, and cover again with boiling water. Repeat this twice ; cook until they can be pierced with a wire skewer. Drain and season with salt, pepper, and plenty of butter. Serve with drawn butter.
Fried Onions. — Peel, slice, slightly parboil, drain, and fry until brown in equal quantities of lard and butter. Cover until they are perfectly soft, then remove the cover, cook until brown, and season with salt and pepper.
Boiled Green Corn. — Test corn with finger nail. When the grain is pierced the milk should jet out, and not be thick. Strip off the outer leaves, turn back the inner covering, and pick off all the silk. Then replace the inner husks. Put into salted boiling water, and cook fast for from ten to twenty minutes, according to size and age of the ears. Cut the stalks off close to the cob, and send to table wrapped in a napkin.
Or the corn may be cut from the cob while hot, and seasoned with butter, salt, and pepper. Serve hot in a vegetable dish.
Green Corn Fritters. — Grate the corn ; use with each cupful an egg and a half and a tablespoonful milk or cream. Beat the egg, and gradually add the corn, still beating. Put a tablespoonful of melted butter to the pint of corn ; stir in the milk, and thicken with a little flour. Salt to taste. Fry in hot lard, or cook on a griddle, like batter cakes.
Baked Corn. — To two cups of chopped corn (either fresh or canned) add two beaten
eggs, one-half teaspoonful salt, speck of pepper, one tablespoonful melted butter, and two cupfuls scalded milk. Bake in a buttered pudding dish until firm.
Corn Pudding. — Scrape or grate the corn from a dozen ears of tender green corn. Beat separately the whites and yolks of four eggs. Mix the corn and yolks, and stir hard while adding two tablespoonfuls of butter. Then add one quart of .milk, a tablespoonful of sugar and a little salt and pepper, and lastly the whites of the eggs, stirring constantly. Bake slowly at first, covering the dish, for an hour. Then take off the cover and brown. This pudding can be made from canned corn in winter, by chopping the corn fine. It is a delicious accompaniment to a meat course.
Stewed Corn. — Shave corn off the ear ; to three pints of corn add three tablespoonfuls of butter, pepper and salt to taste, and just enough water to cover; place in pan, cover and cook rather slow, from half hour to an hour, stirring often ; just before it is done, add a half cup sweet cream thickened with a little flour.
Scalloped Corn. — Cut corn off the cob, put into baking dish a layer of corn, then a layer of breadcrumbs, sprinkle with salt, pepper and lumps of butter, then a layer of corn, putting corn on top with lumps of butter, and pour in cream or milk till quite moist. Bake thirty minutes.
Records on this page
Scalloped CauliflowerBoiled OnionsFried OnionsGreen Corn FrittersBaked CornCorn PuddingStewed CornScalloped Corn