To Steam Corn. — Remove the outside husks and silk
from each ear of corn.✪ To Steam Corn Fold back the inner husks and
pick off worms, dirt, or defective grains, then twist the
husks together at the small end of the cob, and lay the
ears in a steamer over boiling water. Cook fifteen
minutes and serve, without removing the husk, in a
napkin, on a platter.
To Steam Rice. — Pick over and wash the rice. Put
it in the dish in which it is to be served and add a level
teaspoonful of salt and three cups of boiling water to
each cup of rice.✪ To Steam Rice Set in a steamer over boiling water,
and cook half an hour, or until the rice is tender. Milk
may be mixed with the water in any proportion de-
sired ; or, if preferred, milk alone may be used instead of
water.
To Steam Squash. — Wash the squash, saw it in half
crosswise✪ To Steam Squash, and with a stiff metal spoon remove the seeds
and stringy portions. Lay the prepared pieces, inside
down, in a steamer, over boiling water, and cook an
hour, or until done, then take from the steamer and
scrape the cooked squash clean from the shells. Put it
in a heated bowl or sauce-pan, season to taste with
Steaming. 83
butter, salt, and pepper, mash smooth, and serve in a
heated tureen or vegetable dish.
If the squash should be watery, dry off in a sauce-
pan on the back of the range ; if very dry, add a little
sweet cream or milk in seasoning ; and if lacking in
sweetness, add a small quantity of sugar.
To Steam a Roly-Poly. — Wring a towel out of hot
water, dredge with flour✪ To Steam a Roly-Poly, lay the pudding on it, and fold
the towel over the pudding. Place in a steamer over
boiling water, cook half an hour or longer — according
to the size or material of the pudding — and when done,
lift from the steamer, in the towel in which it cooked,
fold back the top covering, and roll the pudding upon a
hot platter.
To Steam a Batter Pudding. — Put the pudding in a
buttered mold✪ To Steam a Batter Pudding, fasten on the lid, and place the mold in
a steamer over boiling water. Cover closely, and cook
from one to four hours, according to the special kind of
pudding. When the pudding is done submerge the
mold in cold water an instant, and the pudding will
turn out without difficulty.
To Steam Small Puddings. — Fill individual molds, or
cups, with the pudding batter or mixture,✪ To Steam Small Puddings place in a
steamer over boiling water, cover closely, and cook
fifteen minutes, or longer, according to the special kind
of pudding.
To Steam Eggs. — Break the eggs into a shallow dish✪ To Steam Eggs,
season to taste, and steam from three to five minutes.
CHAPTER IX.
STEWING.
Stewing, like steaming, is merely a modified form of
boiling, differing from it mainly in these two respects :
In boiling, most articles are cooked whole and in consid-
erable water ; whereas, in stewing, they are usually
cut in pieces and cooked in a limited quantity of water.
For instance, a fowl, or joint of meat, may be boiled in
water enough to make a limited amount of soup, in addi-
tion to the sauce or gravy for the fowl or joint of meat ;
but neither should be stewed in a greater quantity of
liquid than is sufficient to cook it and make the sauce
with which it is served. There are exceptions to these
rules, as carrots, parsnips, onions, turnips, pie-plant,
and some other high-flavored vegetables, are improved
by parboiling and draining before being stewed ; but in
the main they hold good and are applicable to the boil-
ing and stewing of
Page 35 · 7 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 Steam Corn. — Remove the outside husks and silk from each ear of corn. Fold back the inner husks and pick off worms, dirt, or defective grains, then twist the husks together at the small end of the cob, and lay the ears in a steamer over boiling water. Cook fifteen minutes and serve, without removing the husk, in a napkin, on a platter.
To Steam Rice. — Pick over and wash the rice. Put it in the dish in which it is to be served and add a level teaspoonful of salt and three cups of boiling water to each cup of rice. Set in a steamer over boiling water, and cook half an hour, or until the rice is tender. Milk may be mixed with the water in any proportion desired ; or, if preferred, milk alone may be used instead of water.
To Steam Squash. — Wash the squash, saw it in half crosswise, and with a stiff metal spoon remove the seeds and stringy portions. Lay the prepared pieces, inside down, in a steamer, over boiling water, and cook an hour, or until done, then take from the steamer and scrape the cooked squash clean from the shells. Put it in a heated bowl or sauce-pan, season to taste with
Steaming. 83
butter, salt, and pepper, mash smooth, and serve in a heated tureen or vegetable dish.
If the squash should be watery, dry off in a saucepan on the back of the range ; if very dry, add a little sweet cream or milk in seasoning ; and if lacking in sweetness, add a small quantity of sugar.
To Steam a Roly-Poly. — Wring a towel out of hot water, dredge with flour, lay the pudding on it, and fold the towel over the pudding. Place in a steamer over boiling water, cook half an hour or longer — according to the size or material of the pudding — and when done, lift from the steamer, in the towel in which it cooked, fold back the top covering, and roll the pudding upon a hot platter.
To Steam a Batter Pudding. — Put the pudding in a buttered mold, fasten on the lid, and place the mold in a steamer over boiling water. Cover closely, and cook from one to four hours, according to the special kind of pudding. When the pudding is done submerge the mold in cold water an instant, and the pudding will turn out without difficulty.
To Steam Small Puddings. — Fill individual molds, or cups, with the pudding batter or mixture, place in a steamer over boiling water, cover closely, and cook fifteen minutes, or longer, according to the special kind of pudding.
To Steam Eggs. — Break the eggs into a shallow dish, season to taste, and steam from three to five minutes.
CHAPTER IX.
STEWING.
Stewing, like steaming, is merely a modified form of boiling, differing from it mainly in these two respects : In boiling, most articles are cooked whole and in considerable water ; whereas, in stewing, they are usually cut in pieces and cooked in a limited quantity of water. For instance, a fowl, or joint of meat, may be boiled in water enough to make a limited amount of soup, in addition to the sauce or gravy for the fowl or joint of meat ; but neither should be stewed in a greater quantity of liquid than is sufficient to cook it and make the sauce with which it is served. There are exceptions to these rules, as carrots, parsnips, onions, turnips, pie-plant, and some other high-flavored vegetables, are improved by parboiling and draining before being stewed ; but in the main they hold good and are applicable to the boiling and stewing of
Records on this page
To Steam CornTo Steam RiceTo Steam SquashTo Steam a Roly-PolyTo Steam a Batter PuddingTo Steam Small PuddingsTo Steam Eggs