To Stew Salsify. — Pare, cut in pieces half an inch
in length, stew half an hour, or till tender, drain, and
serve with drawn butter or white sauce ; or mash fine,
when drained, season with salt and pepper, add a little
cream, and serve. Salsify should be laid in cold water
Stewing. 95
as soon as pared, to keep it from becoming discolored.
To Stew Tomatoes. — Peel and slice the tomatoes✪ To Stew Tomatoes,
stew until thoroughly cooked, then season with salt, pep-
per, and butter. Or cream may be used in place of but-
ter, and, if liked, a delicate flavoring of mace or nutmeg
may be added. Simple broth or stock of any kind may
be used for stewing tomatoes, and a small quantity of
onion or a few cloves may be added. The stew may be
thickened, if desired, by the addition of bread crumbs,
flour, cornstarch, or boiled rice.
To Stew Parsnips. — Wash, pare, cut in pieces, stew
an hour, or till tender, drain, press out the water, mash
fine, season with salt and pepper, add a little cream or
milk✪ To Stew Parsnips, and stir over the fire about five minutes.
To Stew Peas. — Shell, put in a small quantity of
water, cover closely, and stew half an hour, or until
tender. Add sweet cream, a lump of butter rolled in
flour, and season with salt✪ To Stew Peas and pepper.
To Stew Potatoes. — Cut pared potatoes in slices
about an eighth of an inch in thickness, stew gently till
tender, drain, add a little cream or milk, season with
salt and pepper, add a little minced parsley✪ To Stew Potatoes if desired,
simmer a few minutes, and serve ; or when drained serve
with white or other sauce.
To Stew Winter Squash. — Split the squash in halves,
remove the seeds and stringy portions, cut in pieces
suitable for serving, pare, put in a kettle or stew-pan
with a small quantity of boiling water, cover closely, and
simmer gently until cooked. Serve with melted butter
or with white or brown sauce. Or remove the lid from
the stew-pan as soon as the squash is tender, let it dry
94 The Art of Cookery.
off, then mash fine and season with salt✪ To Stew Winter Squash, pepper, and
butter.
To Stew Summer Squash — Cut the squashes in
pieces, put them to cook in a Httle water, and when
tender, drain, mash fine, and season with salt, pepper,
butter, and sweet cream.
TO COOK FRESH FRUITS.
Fresh fi'uits and berries of all kinds are usually cooked
by stewing, and should always be cooked in earthen,
granite, aluminum, or porcelain-lined vessels, and stirred
only with a wooden spoon. The use of tin or iron
utensils for either cooking or stirring acid fruit affects
both the color and flavor deleteriously. A little salt
develops and emphasizes the flavor of cooked fruits or
berries, and a slight pinch should be added to them
while cooking, or when hot. Care should be taken,
however, not to use too much. Sugar cooked for a few
minutes with acid fruit is converted into glucose and
loses its sweetening qualities to such an extent that two
pounds of sugar added to acid fruit while cooking will
sweeten it but little more than one pound will, if added
to the fruit after it is cooked. Consequently it is not
advisable in sweetening stewed fruit to add the sugar to
the fruit and cook it with it any length of time.
Page 40 · 5 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 Stew Salsify. — Pare, cut in pieces half an inch in length, stew half an hour, or till tender, drain, and serve with drawn butter or white sauce ; or mash fine, when drained, season with salt and pepper, add a little cream, and serve. Salsify should be laid in cold water
Stewing. 95
as soon as pared, to keep it from becoming discolored.
To Stew Tomatoes. — Peel and slice the tomatoes, stew until thoroughly cooked, then season with salt, pepper, and butter. Or cream may be used in place of butter, and, if liked, a delicate flavoring of mace or nutmeg may be added. Simple broth or stock of any kind may be used for stewing tomatoes, and a small quantity of onion or a few cloves may be added. The stew may be thickened, if desired, by the addition of bread crumbs, flour, cornstarch, or boiled rice.
To Stew Parsnips. — Wash, pare, cut in pieces, stew an hour, or till tender, drain, press out the water, mash fine, season with salt and pepper, add a little cream or milk, and stir over the fire about five minutes.
To Stew Peas. — Shell, put in a small quantity of water, cover closely, and stew half an hour, or until tender. Add sweet cream, a lump of butter rolled in flour, and season with salt and pepper.
To Stew Potatoes. — Cut pared potatoes in slices about an eighth of an inch in thickness, stew gently till tender, drain, add a little cream or milk, season with salt and pepper, add a little minced parsley if desired, simmer a few minutes, and serve ; or when drained serve with white or other sauce.
To Stew Winter Squash. — Split the squash in halves, remove the seeds and stringy portions, cut in pieces suitable for serving, pare, put in a kettle or stew-pan with a small quantity of boiling water, cover closely, and simmer gently until cooked. Serve with melted butter or with white or brown sauce. Or remove the lid from the stew-pan as soon as the squash is tender, let it dry
94 The Art of Cookery.
off, then mash fine and season with salt, pepper, and butter.
To Stew Summer Squash. — Cut the squashes in pieces, put them to cook in a little water, and when tender, drain, mash fine, and season with salt, pepper, butter, and sweet cream.
TO COOK FRESH FRUITS.
Fresh fi'uits and berries of all kinds are usually cooked by stewing, and should always be cooked in earthen, granite, aluminum, or porcelain-lined vessels, and stirred only with a wooden spoon. The use of tin or iron utensils for either cooking or stirring acid fruit affects both the color and flavor deleteriously. A little salt develops and emphasizes the flavor of cooked fruits or berries, and a slight pinch should be added to them while cooking, or when hot. Care should be taken, however, not to use too much. Sugar cooked for a few minutes with acid fruit is converted into glucose and loses its sweetening qualities to such an extent that two pounds of sugar added to acid fruit while cooking will sweeten it but little more than one pound will, if added to the fruit after it is cooked. Consequently it is not advisable in sweetening stewed fruit to add the sugar to the fruit and cook it with it any length of time.
Records on this page
To Stew TomatoesTo Stew ParsnipsTo Stew PeasTo Stew PotatoesTo Stew Winter Squash