To Boil Macaroni. — Macaroni is composed of wheat
flour and water, and is simply paste of the proper con-
sistency formed into certain shapes and dried. But it
occupies the anomalous position of being classed among
vegetables, and this is the best method of cooking it :
Break the macaroni in pieces any length desired, put
into well-salted boiling water, cook an hour, or until
tender enough to be easily mashed with the fingers,
then drain in a colander. Macaroni is inexpensive, is
easily prepared for the table, and when properly cooked
makes a very palatable and nutritious dish. Boiled
macaroni should be served with drawn butter, or with
white, brown, tomato, or other sauce, or with grated
cheese.
To Boil Asparagus. — Wash the asparagus, tie it in
small bundles, cook till tender, and serve on toast, with
melted butter, white sauce, or sauce Hollandaise.
To Boil String Beans. — Put the prepared beans in
boiling water slightly salted, boil gently fifteen minutes,
drain, add just enough boiling water to cover the beans,
simmer gently till tender, serve with melted butter or
white sauce ; or let the water evaporate, as the beans
become sufficiently cooked, add sweet cream, and season
with salt and pepper.
To Boil Cauliflower✪ To Boil Cauliflower. — Trim, wash, boil gently until
tender, drain carefully, put in a vegetable dish, and dress
with drawn butter or white sauce. The white sauce
may be flavored with grated cheese.
To Boil Corn. — Remove the husk and silk from the
ears of corn, boil ten minutes, or until cooked, cut the
corn from the cob, season with salt, pepper, and butter,
Boiling. 73
and serve in a heated dish ; or lay the ears on a platter
and serve.
To Boil Carrots. — Wash, scrape, boil till tender,
drain, season with butter, salt, and pepper ; or slice and
serve with white sauce.
To Boil Beets. — Wash the beets, boil them till tender,
rub off the skin, cut in slices, and season with salt, pep-
per, and melted butter.
To Boil Cabbage. — Trim, wash, and divide each head
of cabbage in quarters or eighths, boil till tender, drain,
press out the water✪ To Boil Carrots, and serve with white sauce or drawn
butter.
To Boil Turnips. — Wash and pare the turnips, boil
till tender, drain in a colander, press out the water,
mash fine, and season with salt, pepper, and butter✪ To Boil Turnips. Or
after they are drained cut in slices and serve with cream,
or with drawn butter to which vinegar or lemon juice
has been added until it is slightly acid.
To Boil Parsnips. — Wash, boil till tender, drain, cut
in slices, serve with drawn butter, or with a white sauce
to which a little vinegar or lemon juice may be added.
To Boil Sweet Potatoes. — Wash, boil till tender,
drain, and dry off the same as white potatoes. Sweet
potatoes are much dryer and nicer steamed than boiled.
To Boil Spinach. — Put the prepared spinach in a
small quantity of boiling water, cover closely, boil ten
minutes, or till tender, drain in a colander, press out the
water, season with salt✪ Boiled Parsnips, pepper, and butter, and serve
with poached eggs, or with hard-boiled eggs cut in slices.
Or after it is cooked and drained, chop fine, put in a
stew-pan with a lump of butter, add a little sweet cream,
74 ^/^^ ■^'^^'"■^ of Cookery.
season with salt and pepper, stir till well heated, and
serve with, or without, poached or hard-boiled eggs.
Page 30 · 13 recipe records on this page
Presented as published in 1899. 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
To Boil Macaroni. — Macaroni is composed of wheat flour and water, and is simply paste of the proper consistency formed into certain shapes and dried. But it occupies the anomalous position of being classed among vegetables, and this is the best method of cooking it : Break the macaroni in pieces any length desired, put into well-salted boiling water, cook an hour, or until tender enough to be easily mashed with the fingers, then drain in a colander. Macaroni is inexpensive, is easily prepared for the table, and when properly cooked makes a very palatable and nutritious dish. Boiled macaroni should be served with drawn butter, or with white, brown, tomato, or other sauce, or with grated cheese.
To Boil Asparagus. — Wash the asparagus, tie it in small bundles, cook till tender, and serve on toast, with melted butter, white sauce, or sauce Hollandaise.
To Boil String Beans. — Put the prepared beans in boiling water slightly salted, boil gently fifteen minutes, drain, add just enough boiling water to cover the beans, simmer gently till tender, serve with melted butter or white sauce ; or let the water evaporate, as the beans become sufficiently cooked, add sweet cream, and season with salt and pepper.
To Boil Cauliflower. — Trim, wash, boil gently until tender, drain carefully, put in a vegetable dish, and dress with drawn butter or white sauce. The white sauce may be flavored with grated cheese.
To Boil Corn. — Remove the husk and silk from the ears of corn, boil ten minutes, or until cooked, cut the corn from the cob, season with salt, pepper, and butter,
Boiling. 73
and serve in a heated dish ; or lay the ears on a platter and serve.
To Boil Carrots. — Wash, scrape, boil till tender, drain, season with butter, salt, and pepper ; or slice and serve with white sauce.
To Boil Beets. — Wash the beets, boil them till tender, rub off the skin, cut in slices, and season with salt, pepper, and melted butter.
To Boil Cabbage. — Trim, wash, and divide each head of cabbage in quarters or eighths, boil till tender, drain, press out the water, and serve with white sauce or drawn butter.
To Boil Turnips. — Wash and pare the turnips, boil till tender, drain in a colander, press out the water, mash fine, and season with salt, pepper, and butter. Or after they are drained cut in slices and serve with cream, or with drawn butter to which vinegar or lemon juice has been added until it is slightly acid.
To Boil Parsnips. — Wash, boil till tender, drain, cut in slices, serve with drawn butter, or with a white sauce to which a little vinegar or lemon juice may be added.
To Boil Sweet Potatoes. — Wash, boil till tender, drain, and dry off the same as white potatoes. Sweet potatoes are much dryer and nicer steamed than boiled.
To Boil Spinach. — Put the prepared spinach in a small quantity of boiling water, cover closely, boil ten minutes, or till tender, drain in a colander, press out the water, season with salt, pepper, and butter, and serve with poached eggs, or with hard-boiled eggs cut in slices. Or after it is cooked and drained, chop fine, put in a stew-pan with a lump of butter, add a little sweet cream,
74 ^/^^ ■^'^^'"■^ of Cookery.
season with salt and pepper, stir till well heated, and serve with, or without, poached or hard-boiled eggs.
Records on this page
To Boil CornTo Boil CauliflowerTo Boil Spiced BeefTo Boil MacaroniTo Boil AsparagusTo Boil String BeansTo Boil CarrotsTo Boil BeetsTo Boil CabbageTo Boil TurnipsBoiled TurnipsBoiled ParsnipsBoiled Spinach