Cut the squash into thin slices, and sprinkle it with salt ;
let it stand a few moments; then beat two eggs, and dip
the squash into the egg ; then fry it brown in butter.
SUMMER SQUASHES.
Cook them whole ; when tender, if large, skin and
remove the seeds; if small, this will not be necessary;
drain and press the water out with a plate ; then put them
in a stew-pan, and season well with butter, pepper and
salt and a tablespoon of cream.
172
THE HOME COOK BOOK.
GKEEN COEN— BOILED.
Throw the ears, when husked, into a kettle of boiling
water, shghtly salted, and boil thirty minutes. Serve in a
napkin.
GEEEN CORN OYSTEES.
To a pint of grated corn add two well beaten eggs;
one-half cup of cream, and a half cup of flour, with one-
half spoon of baking powder stirred in it; season with
pepper✪ Potatoes and Cream and salt and fry in butter, dropping the batter in
spoonfuls ; serve a few at a time, very hot, as a relish with
meats.
COEN OYSTEES.
Mrs. W. P. Nixon.
One dozen ears of corn ; two eggs ; salt, pepper and a
dredging of flour; grate the raw corn, over which dredge
a little flour ; season well ; add the beaten eggs and fry
quickly in butter.
GEEEN COEi^ PATTIES.
M.
Grate as much corn as will make one pint ; one teacup
flour, one spoonful butter, one egg, pepper and salt to taste.
If too thick, add a Httle milk, and fry in butter.
SOUTHEEN WAY OF BOILI^^G EICE.
Mrs. James S. Gibbs.
Pick over the rice ; rinse it in cold water until perfectly
clean, then put it in a pot of boiling water, allowing a
VALUABLE RECIPES.
173
quart of water to less than a teacup of rice ; boil it hard
seventeen minutes ; drain off the water very close, and
let it steam fifteen minutes with the lid off. When care-
fully done in this way, each kernel of rice stands out by
itself, while it is perfectly tender. The water in which
the rice has been boiled, makes, it is said, good starch for
muslin, if boiled a few minutes by itself.
SUCCOTASH.
One pint of green corn cut from the cob, and two-thirds
of a pint of Lima beans ; let them stew in just enough
water to cover them until tender, then season with butter,
pepper, salt and a little milk✪ Green Corn Patties; simmer together a few
moments and serve.
BOSTO^^ BAKED BEANS.
Soak over night one pint of beans in clear water; in
the morning parboil the beans, and at the same time, in
another dish, parboil a piece of salt pork, about three
inches long and wide and thick; drain off the water from
the beans and pork ; put both together in a deep pan with
the pork at top ; season with one tablespoon of molas^ses,
and bake for several hours. Add a little water✪ Boston Baked Beans when they
are put in to bake.
YANKEE BAKED BEANS.
Mrs. Higgins.
Boil the beans until they begin to crack, with a pound
or two of salt fat pork ; put the beans in the baking pan ;
score the pork across the top, and settle in the middle ;
174
THE HOME COOK BOOK.
add two tablespoons of sugar or molasses✪ Yankee Baked Beans, and bake in a
moderate oven six hours; they should be very moist
when first put into the oven, or they will grow too dry in
baking ; do not forget the sweetening if you want Yankee
baked beans.
LIMA BEANS.
Page 71 · 11 recipe records on this page
Presented as published in 1896. 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
Cut the squash into thin slices, and sprinkle it with salt ; let it stand a few moments; then beat two eggs, and dip the squash into the egg ; then fry it brown in butter.
SUMMER SQUASHES.
Cook them whole ; when tender, if large, skin and remove the seeds; if small, this will not be necessary; drain and press the water out with a plate ; then put them in a stew-pan, and season well with butter, pepper and salt and a tablespoon of cream.
GREEN CORN— BOILED.
Throw the ears, when husked, into a kettle of boiling water, slightly salted, and boil thirty minutes. Serve in a napkin.
GREEN CORN OYSTERS.
To a pint of grated corn add two well beaten eggs; one-half cup of cream, and a half cup of flour, with onehalf spoon of baking powder stirred in it; season with pepper and salt and fry in butter, dropping the batter in spoonfuls ; serve a few at a time, very hot, as a relish with meats.
CORN OYSTERS.
Mrs. W. P. Nixon.
One dozen ears of corn ; two eggs ; salt, pepper and a dredging of flour; grate the raw corn, over which dredge a little flour ; season well ; add the beaten eggs and fry quickly in butter.
GREEN CORN PATTIES.
M.
Grate as much corn as will make one pint ; one teacup flour, one spoonful butter, one egg, pepper and salt to taste. If too thick, add a Httle milk, and fry in butter.
SOUTHERN WAY OF BOILING RICE.
Mrs. James S. Gibbs.
Pick over the rice ; rinse it in cold water until perfectly clean, then put it in a pot of boiling water, allowing a
quart of water to less than a teacup of rice ; boil it hard seventeen minutes ; drain off the water very close, and let it steam fifteen minutes with the lid off. When carefully done in this way, each kernel of rice stands out by itself, while it is perfectly tender. The water in which the rice has been boiled, makes, it is said, good starch for muslin, if boiled a few minutes by itself.
SUCCOTASH.
One pint of green corn cut from the cob, and two-thirds of a pint of Lima beans ; let them stew in just enough water to cover them until tender, then season with butter, pepper, salt and a little milk; simmer together a few moments and serve.
BOSTON BAKED BEANS.
Soak over night one pint of beans in clear water; in the morning parboil the beans, and at the same time, in another dish, parboil a piece of salt pork, about three inches long and wide and thick; drain off the water from the beans and pork ; put both together in a deep pan with the pork at top ; season with one tablespoon of molasses, and bake for several hours. Add a little water when they are put in to bake.
YANKEE BAKED BEANS.
Mrs. Higgins.
Boil the beans until they begin to crack, with a pound or two of salt fat pork ; put the beans in the baking pan ; score the pork across the top, and settle in the middle ;
add two tablespoons of sugar or molasses, and bake in a moderate oven six hours; they should be very moist when first put into the oven, or they will grow too dry in baking ; do not forget the sweetening if you want Yankee baked beans.
LIMA BEANS.
Records on this page
Green Corn PattiesPotatoes and CreamGreen Corn OystersCorn OystersGreen Corn PattiesSuccotashSouthern Way of Boiling RiceLima BeansBoston Baked BeansYankee Baked BeansDressed Cabbage