Mrs. Lincoln's Boston cook book

Succotash, — This may be made b}" mixing equal quan- tities of shelled beans and corn cut from the cob, having first cooked and seasoned them separately. Or cut the raw corn from the cob, by scoring each row and pressing the pulp out with the back of the knife, leaving the hulls on the cob, and when the beans are nearly soft, add the corn, and cook fifteen minutes. Add cream, butter^ salt^ and sugar to taste. In winter, when the vegetables are dry and hard, soak the corn and Lima beans over night. Put the beans on in cold water, changing it twice. As soon as it boils, add the corn, and cook slowly several hours, or till soft. Sea- son with butter^ sugar,, and salt. Canned Lima beans and canned corn are also used. 300 The Boston Cook Book, Corn, beans, and peas are delicious and wholesome sum- mer vegetables. Much of the prejudice against their use among children results from imperfect mastication, which renders them indigestible. Every row of kernels should be cut with a sharp knife if the corn be served on the cob, and every pea or bean should be mashed with a fork to insure their perfect digestion. Thus eaten, these vege- tables are valuable food, and will cause no trouble. Tomatoes. Raw Tomatoes. — Scald and peel at least an hour be- fore using. Keep them on the ice, and serve with sugar ^ salt^ vi7iegar^ or with Mayonnaise dressing. If very large, thej^ may be sliced before serving. Stewed Tomatoes. — Pour boiling water over them, remove the skins and the hard green stem. Cut them into quarters, and stew in a granite pan fifteen minutes, until the pulp is soft and the juice is partly boiled awa3\ Add salt^ pepper^ butter^ and sugar if desired. The tomato ma}^ be thickened with cracker crumbs or with cornstarch wet in a little cold water. Scalloped Tomatoes. — Season one quart of tomatoes with one teaspoonful of salt., one saltspoonfid of pepper^ half a cup of sugar., and a few drops of onion juice. Butter a deep dish, and sprinkle with fine crumbs. Pour in the tomatoes. Moisten one cup of cracker crumbs with half a cup of melted butter. Spread over the top, and brown in the oven. Raw tomatoes sliced ma}^ be used in layers, alternating with crumbs and seasoning. Stuffed Tomatoes. — Cut a thin slice from the stem end of large., smooth tomatoes. Remove the seeds and soft pulp, and mix with the pulp an equal amount of buttered cracker crumbs. Season to taste with sa% pepper., sugar., and onion juice. Fill the cavity with the mixture, heap- ing it in the centre, and sprinkle buttered crumbs over the top. Place the tomatoes in a granite pan, and bake until the crumbs are brown. Take them up carefully with a The Boston Cook Book. 301 broad knife, and serve ver}^ hot. A small quantity of cooked meat finely chopped may be used with the crumbs. Onions. Pour boiling water over them, and remove the skins. Put them in boiling salted water. When they have boiled five minutes, change the water, and change again after ten minutes. Boil half an hour, or until tender, but not until broken. Drain off the water, add 77iilk enough to cover, and cook five or ten minutes longer. Season with butter^ salt, and x^efper. Serve plain or as a garnish for beef Or omit the seasoning, and pour white sauce over them.