3AEE the egg-plant and cut it into slices half
an inch thick ; put it to soak in cold water for
two hours. This removes the black, bitter,
disagreeable juice that is said to be unhealthy. Then
press the slices between two plates, wipe them dry
and boil them till soft; mash them smooth, season
with salt, a little chopped parsley and a pinch of red
pepper; add a few bread crumbs soaked in sweet
cream; mix all thoroughly, pour into a buttered
baking-dish, cover the top with some of the bread
crumbs✪ Egg-Plant and bake half an hoar. Serve hot.
SWM ocm^i 7^ «<fciv£
v*i.
104 STATESMEN'S DISHES;
GREEN VEGETABLES.
BY MRS. S. A. CRAIG.
(Wife of Representative from Pennsylvania.)
■©jnjjnS^LL green vegetables must be washed thor-
^M§W* oughly *n C0^ water, and then be dropped
<Z$lfjgt& into water which has been salted and is just
beginning to boil. There should be a tablespoonful
of salt for every two quarts of water. If the water
boils a long time before the vegetables are put in, it
has lost all its gases, and the mineral ingredients are
deposited on the bottom and sides of the kettle, so
that the water is flat and tasteless, the vegetables will
not look green and have a fine flavor. The time of
boiling green vegetables depends very much on the
age and how long they have been gathered. The
younger and more freshly they are gathered, the
more quickly they are cooked.
J9fat J.ti 4»<^<p-
AND HOW TO COOK THEM.
lOS
STEWED CORN.
BY MISS PHCEBE W. COUZINS, I/L.B.
(Ex-United States Marshal, Eastern District of Missouri.)
>PLIT the kernels of corn before removing from
the cob, and in cutting off cut them several
ar times through, leaving a large part on the cob
to be scraped off, so as to make a fine mass of the
whole. Take a pint of milk or cream, bring it to a
boil, and put the corn in and boil slowly in a closed
porcelain kettle for fifteen or twenty minutes, with a
very little salt✪ Stewed Corn and sugar. It is better still when
steamed.
106 STATESMEN'S DISHES;
CHICKEN SALAD.
BY MBS. STANLEY MATTHEWS.
(Widow of Associate Justioe of Supreme Court.)
|AKE the meat, free from skin and fat, of two
large boiled chickens, cut in dice ; with this
mix thoroughly an equal quantity of good
white crisp celery, cut in small pieces ; three olives,
chopped ; two teaspoonfuls of capers ; make a dressing
of six spoonfuls of best imported olive oil, two
tablespoonfuls of vinegar, two teaspoonfuls of salt,
and a dash of red pepper ; pour over the salad, and
let it stand for several hours in the ice-box. Pre-
pare a mayonnaise in the following manner : Break
two eggs very carefully, and put the yolks into a
soup-plate; then add, drop by drop, a pint bottle
of best olive oil, stirring steadily one way with a
silver fork. As the dressing thickens, thin with
lemon juice✪ Chicken Salad, keeping it of the consistency of rich
cream ; add salt and cayenne pepper to taste. Make
a mound of the chicken salad on a platter, pour over
the mayonnaise and garnish with lettuce, olives, beets
and carrots cut in fancy forms.
AND HOW TO COOK TEEM. 107
LOBSTER SALAD.
BY MRS. JOHN WANAMAKEE.
(Wile of the Postma9ter-General.) ✪ Lobster Salad
Page 21 · 4 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
PARE the egg-plant and cut it into slices half an inch thick ; put it to soak in cold water for two hours. This removes the black, bitter, disagreeable juice that is said to be unhealthy. Then press the slices between two plates, wipe them dry and boil them till soft; mash them smooth, season with salt, a little chopped parsley and a pinch of red pepper; add a few bread crumbs soaked in sweet cream; mix all thoroughly, pour into a buttered baking-dish, cover the top with some of the bread crumbs and bake half an hoar. Serve hot.
SWM ocm^i 7^ «<fciv£
v*i.
GREEN VEGETABLES.
BY MRS. S. A. CRAIG.
(Wife of Representative from Pennsylvania.)
ALL green vegetables must be washed thoroughly in cold water, and then be dropped into water which has been salted and is just beginning to boil. There should be a tablespoonful of salt for every two quarts of water. If the water boils a long time before the vegetables are put in, it has lost all its gases, and the mineral ingredients are deposited on the bottom and sides of the kettle, so that the water is flat and tasteless, the vegetables will not look green and have a fine flavor. The time of boiling green vegetables depends very much on the age and how long they have been gathered. The younger and more freshly they are gathered, the more quickly they are cooked.
J9fat J.ti 4»<^<p-
lOS
STEWED CORN.
BY MISS PHCEBE W. COUZINS, I/L.B.
(Ex-United States Marshal, Eastern District of Missouri.)
SPLIT the kernels of corn before removing from the cob, and in cutting off cut them several times through, leaving a large part on the cob to be scraped off, so as to make a fine mass of the whole.. Take a pint of milk or cream, bring it to a boil, and put the corn in and boil slowly in a closed porcelain kettle for fifteen or twenty minutes, with a very little salt and sugar. It is better still when steamed.
CHICKEN SALAD.
BY MBS. STANLEY MATTHEWS.
(Widow of Associate Justioe of Supreme Court.)
TAKE the meat, free from skin and fat, of two large boiled chickens, cut in dice ; with this mix thoroughly an equal quantity of good white crisp celery, cut in small pieces ; three olives, chopped ; two teaspoonfuls of capers ; make a dressing of six spoonfuls of best imported olive oil, two tablespoonfuls of vinegar, two teaspoonfuls of salt, and a dash of red pepper ; pour over the salad, and let it stand for several hours in the ice-box. Prepare a mayonnaise in the following manner : Break two eggs very carefully, and put the yolks into a soup-plate; then add, drop by drop, a pint bottle of best olive oil, stirring steadily one way with a silver fork. As the dressing thickens, thin with lemon juice, keeping it of the consistency of rich cream ; add salt and cayenne pepper to taste. Make a mound of the chicken salad on a platter, pour over the mayonnaise and garnish with lettuce, olives, beets and carrots cut in fancy forms.
LOBSTER SALAD.
BY MRS. JOHN WANAMAKEE.
(Wile of the Postma9ter-General.)
Records on this page
Egg-PlantStewed CornChicken SaladLobster Salad