pIE beans should be fresh and tender, but if
they are not a pinch of soda in the first water
will take away much of the strong taste.
Parboil in water till they are half done, then turn off
the water and renew from the teakettle, with just
enough to finish cooking them. When they are thor-
oughly cooked season with butter first, letting it
brown slightly, with a pinch of salt (unless the butter
is quite salt), and a little sugar. After this has cooked
into them thoroughly, pour in enough cream to make
a little gravy✪ Lima Beans ; let it boil up once, and serve.
98 STATESMEN'S DISHES;
SCALLOPED SWEET POTATOES.
BY MRS. WM. J. CONNELL.
(Wife of Representative from Nebraska.)
^UT cold boiled sweet potatoes into quarter-inch
WW s^ces anc* Pu^ them in a baking-dish. Sprinkle
fil^; each layer slightly with sugar and dot with
bits of butter✪ Scalloped Sweet Potatoes. Bake until hot and slightly browned.
AND HOW TO COOK TBEM. 99
BAKED POTATOES.
BY MRS. JOS. M'KENNA.
(Wife of Representative from California.)
^^^^NOWING how to bake and serve potatoes is
a high art. Have a hot oven. Select potatoes
of uniform size✪ Baked Potatoes; wash well, and put moist
into a clean oven. Do not open the oven, if you can
avoid it, for half an hour. Try if they are done, in a
towel. Serve immediately.
Ct^*.c%
?C ^C/^Lut
ioo
STATESMEN'S DISBES;
ASPARAGUS.
BY MRS. BENJAMIN F. 8HIVELY.
(Wife of Representative from Indiana.)
'ELECT green asparagus ; it is always sweeter
and more tender than the white variety.
After breaking off the hard part, take a sharp
knife and strip off the outside skin, beginning at the
cut end and drawing it upward as far as it will peel
off. Put the stalks into a saucepan, sprinkle over
them a little salt, and cover them with boiling water.
Cook till tender, about twenty minutes. Season with
cream, and thicken with a little flour✪ Asparagus rubbed into an
equal quantity of butter. Serve hot.
//fo* CB<
V
£aaaaa/w
AND HOW TO COOK THEM. 101
GREEN PEAS.
BY MRS. J. E. WILLIAMS.
(Wife of Representative from Illinois.)
>ASH before shelling, not after. When the
peas are all shelled, take the tender pods
(! and boil them ten or fifteen minutes in
water enough to cover them; then skim out the pods
and pour in the peas ; boil them slowly about twenty
minutes, then season with sweet cream and a little
salt. Take care that there is not too much water;
there should be about half a teacupful around them
when they are thoroughly cooked, which must be
seasoned and dished with the peas. When the peas
are a trifle old, or not a very sweet variety, a spoon-
ful of sugar✪ Green Peas will improve them.
102 STATESMEN'S DISHES;
MACARONI.
BY MKS. E. C. VENABLE.
(Wife of Representative from Virginia.)
5EEAK into short pieces and boil in salted
water till soft. Pour off the water and turn
the macaroni into a dish with milk enough
to keep it soft, a pinch of red pepper, a teaspoonful
of mustard, and two tablespoonfuls of butter. Grate
cheese over the top✪ Macaroni. Set it in the oven and let it
brown. Serve hot.
t C fcn,&J-£—
^t^t^G,
AND SOW TO COOK TEEM. 103
EGG-PLANT.
BY MRS. LEWIS P. WATSON.
(Wife of Representative from Pennsylvania.) ✪ Egg-Plant
Page 20 · 7 recipe records on this page
Presented as published in 1890. 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
THE beans should be fresh and tender, but if they are not a pinch of soda in the first water will take away much of the strong taste. Parboil in water till they are half done, then turn off the water and renew from the teakettle, with just enough to finish cooking them. When they are thoroughly cooked season with butter first, letting it brown slightly, with a pinch of salt (unless the butter is quite salt), and a little sugar. After this has cooked into them thoroughly, pour in enough cream to make a little gravy ; let it boil up once, and serve.
SCALLOPED SWEET POTATOES.
BY MRS. WM. J. CONNELL.
(Wife of Representative from Nebraska.)
PUT cold boiled sweet potatoes into quarter-inch slices and put them in a baking-dish. Sprinkle fil^; each layer slightly with sugar and dot with bits of butter. Bake until hot and slightly browned.
BAKED POTATOES.
BY MRS. JOS. M'KENNA.
(Wife of Representative from California.)
KNOWING how to bake and serve potatoes is a high art. Have a hot oven. Select potatoes of uniform size; wash well, and put moist
into a clean oven. Do not open the oven, if you can
avoid it, for half an hour. Try if they are done, in a
towel. Serve immediately.
Ct^*.c%
?C ^C/^Lut
ioo
ASPARAGUS.
BY MRS. BENJAMIN F. 8HIVELY.
(Wife of Representative from Indiana.)
SELECT green asparagus; it is always sweeter and more tender than the white variety. After breaking off the hard part, take a sharp knife and strip off the outside skin, beginning at the cut end and drawing it upward as far as it will peel off. Put the stalks into a saucepan, sprinkle over them a little salt, and cover them with boiling water. Cook till tender, about twenty minutes. Season with cream, and thicken with a little flour rubbed into an equal quantity of butter. Serve hot.
//fo* CB<
£aaaaa/w
GREEN PEAS.
BY MRS. J. E. WILLIAMS.
(Wife of Representative from Illinois.)
WASH before shelling, not after. When the peas are all shelled, take the tender pods
(! and boil them ten or fifteen minutes in water enough to cover them; then skim out the pods and pour in the peas ; boil them slowly about twenty minutes, then season with sweet cream and a little salt. Take care that there is not too much water; there should be about half a teacupful around them when they are thoroughly cooked, which must be seasoned and dished with the peas. When the peas are a trifle old, or not a very sweet variety, a spoonful of sugar will improve them.
MACARONI.
BY MKS. E. C. VENABLE.
(Wife of Representative from Virginia.)
BREAK into short pieces and boil in salted water till soft. Pour off the water and turn the macaroni into a dish with milk enough to keep it soft, a pinch of red pepper, a teaspoonful of mustard, and two tablespoonfuls of butter. Grate cheese over the top. Set it in the oven and let it brown. Serve hot.
t C fcn,&J-£—
^t^t^G,
EGG-PLANT.
BY MRS. LEWIS P. WATSON.
(Wife of Representative from Pennsylvania.)
Records on this page
Lima BeansScalloped Sweet PotatoesBaked PotatoesAsparagusGreen PeasMacaroniEgg-Plant