Boiled Indian Maize

Ingredients

• the ears

Method

1. 1

   Put the ears into boiling water with salt and boil for half an hour.

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 31. The excerpt below is the record exactly as published.

the peas into a saucepan with half an ounce of butter. Sprinkle about half a teaspoonful of salt, and about a teaspoonful of castor sugar over the peas, and toss them over the fire for a few minutes, but they must not fry. For serving, arrange them on a hot vegetable dish. m. m ^ fl * w M.ra ft ».» m IS ft»lt ■!§ fB l§ ^ — ■ iflo-icE ^ jSo# g » ¥ # % m m a.m g,« m m m JtoT aft mm -mm m mm ® & z * m yL j ft m ^ ftcfa i?n & z «.h#, t,2 ^ W J iff 1=3 mm i5i #i s g a. m m h * ■&oK at — -the tr tr g - O — ic —c% tft He H ft Mil ZA a # £ ffl m ft ft STRINGED BEANS. CUT off each end of the string, and cut them up small. Boil them in as little water as will keep them from burning. Just before you take them up, add salt and butter, and dredge in a little flour. They should have only as much liquor in them as you wish to take up in the dish, else the sweetness is wasted. String beans and peas are good boiled together. — 71 t* M* # I S ^ $ i £ § f; i I St fib£- H © #> f® vft.2 ® ^ ^ # fl.fi fir O ■n ±Pk^WR n#,£?JSh* §)«& r® Me i€ ^>1 Jr. M tn O 'tf % lir.i ftofsl a ^ ifeo^ * ffio» W ZcX> %■ SALAD. PICK the lettuce over, and lay it in cold water. If the weather is very warm, change the water before dinner time, and add ice. Just befoie it is served, cut it small, and prepare the dressing in the following manner. Boil three eggs twelve minutes, and throw them into cold water ; remove the shell, and take out the yolks ; mash them tine in a spoonful of water and two of oil ; add salt, powdered sugar, make mustard and vinegar ; pour the mixture over the salad, cut the whites of the eggs in rings and garnish the top. m m m n $ *£ f „ A 5$, St, til, if r. §? &>■&] til fln Me ti! Jc»^: O i+.S fJ &a ® B'J W "■ T ^ fij fl JR nfr W M 5c * _t ti! 4 PH B $ — * £ M M & $ t# *T m 3 * m t * « ' M Jt,£ f ® = £ i? ifc $ nf.iM.r CUCUMBERS. THEY should be put into water and allowed to lie in it. Half an hour before dinner, pare and slice them very thin, and let them lie in fresh water till dinner is ready ; then drain them, lay them into a dish, sprinkle them with salt, pour on the vinegar, and add the pepper last. ffi. ±0 W S.Z.fr.t 2 I t Hi M i & % M M * n m n m m &> # m m. a & » S fit, jbi jtf ff PJ ffii 2. z jss, &a ® '>' tk tr ^ 3 M a, * Ht, '>\# # ® ft * ® % ^ ® fa ± . Z I m % BEAN SPROUTS. CUT off the roots and put into a saucepan, and boil with water, and a little salt for half an hour till soft. % z Mo a * m m It. A, % S M0 % % fi m ^ j?, ffl m, # So S jft ft #, tsj ss a& m m » * &, EGG PLANT. mAKB fresh purple ones, and pull out the stem ; parboil them, and cut 1 them in slices about an inch thick. Dip them in a beaten egg, and in bread-crumbs, with salt and pepper, and fry them in lard until they are nicely browned. SK m 4B ^ — if f f S £.4' 9,*$ £ SI m ?¥,$ S0PJ »,* % m & m it Ht m i£.w - o #,jk w & 4s 7* ,«s $5 o » 7 o 4 O BOILED INDIAN MAIZE

Cook this with the app: pantry check, scaling, and the assistant.