Shell and put into cold water and let them stand awhile ;
then drain and put them into boiling water and cook until
tender. Pour off the water and season with a little rich
milk✪ Lima Beans, butter, pepper and salt, and let them simmer in this
dressing a few minutes before serving. Soak dried Lima
beans over night, and allow them over two hours for
cooking next day for dinner.
STRI]^G BEANS.
The yellow butter bean is the preferred variety. Cut
off each end and the strings from both sides of the pod;
then cut the beans in strips lengthwise or across ; put into
boiling water and cook until perfectly tender. It is well
to allow two or three hours to these, as they can be kept
hot if done before you wish to serve them. Before send-
ing to the table drain them and pour over them one-half
a teacup of rich milk or cream✪ String Beans, and season with butter,
pepper and salt.
GEEEN PEAS.
Shell and put into boiling water, cook from thirty to
thirty-five minutes ; drain and season with rich milk or
cream, butter, pepper and salt; some cooks also add a
VALUABLE RECIPES.
175
little flour or corn starch to thicken the gravy, but which
should be used very sparingly, not more than a teaspoon✪ Green Peas.
Be sure the peas are young ; old peas are fit for nothing
but soup.
ASPAEAGUS.
Cut off the green ends, and chop up the remainder of
the stalks ; boil until tender, and season with salt and
pepper; have ready some toasted bread in a deep dish;
mix together equal parts of flour and butter to a cream ;
add to this slowly, enough of the asparagus water or clear
hot water, to make a sauce ; boil this up once ; put the
asparagus on the toast, and pour over all the sauce.
BAKED CABBAGE.
Boil a cabbage, then put in a colander and drain it
until perfectly dry ; then chop fine ; put in pepper, salt✪ Asparagus
and a little cream, and put in an earthern baking pan, and
into the oven. Bake one hour.
COLD SLAW.
One-half a head of cabbage chopped fine ; rub to a
paste the yolks of three hard boiled eggs ; add a table-
spoon of melted butter, one teaspoon of dry mustard, one
tablespoon of sugar, and one gill of vinegar✪ Cold Slaw; mix thor-
oughly with the cabbage, and garnish with the whites of
eggs cut in rings.
DKESSED CABBAGE.
Mrs. B. J. Seward.
One small teacup of vinegar, one egg, two tablespoonj^
176
THE HOME COOK BOOK.
of sugar, one teaspoon of salt, and butter half the size of
an egg; beat the egg before mixing with the mother ingre-
dients, which should be previously put over the fire, then
put in the egg ; stir until it boils ; cool and pour over
chopped or shaved cabbage.
CABBAGE.
Mrs. A. A. Carpenter.
Cut cabbage as fine as you can slice it ; boil in milk
thirty minutes, then add butter, pepper and salt, and a
little flour to thicken.
CAULIFLOWER.
Remove the leaves ; cut the main stalk close to the
flower ; lay it in boiling milk and water slightly salt✪ Cauliflowered,
with the stalk down ; when done, take out carefully and
drain in a colander, then place in the vegetable dish and
pour over it a rich drawn butter dressing.
Page 72 · 9 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
Shell and put into cold water and let them stand awhile ; then drain and put them into boiling water and cook until tender. Pour off the water and season with a little rich milk, butter, pepper and salt, and let them simmer in this dressing a few minutes before serving. Soak dried Lima beans over night, and allow them over two hours for cooking next day for dinner.
STRING BEANS.
The yellow butter bean is the preferred variety. Cut off each end and the strings from both sides of the pod; then cut the beans in strips lengthwise or across ; put into boiling water and cook until perfectly tender. It is well to allow two or three hours to these, as they can be kept hot if done before you wish to serve them. Before sending to the table drain them and pour over them one-half a teacup of rich milk or cream, and season with butter, pepper and salt.
GREEN PEAS.
Shell and put into boiling water, cook from thirty to thirty-five minutes ; drain and season with rich milk or cream, butter, pepper and salt; some cooks also add a
little flour or corn starch to thicken the gravy, but which should be used very sparingly, not more than a teaspoon. Be sure the peas are young ; old peas are fit for nothing but soup.
ASPARAGUS. Cut off the green ends, and chop up the remainder of the stalks ; boil until tender, and season with salt and pepper; have ready some toasted bread in a deep dish; mix together equal parts of flour and butter to a cream ; add to this slowly, enough of the asparagus water or clear hot water, to make a sauce ; boil this up once ; put the asparagus on the toast, and pour over all the sauce.
BAKED CABBAGE. Boil a cabbage, then put in a colander and drain it until perfectly dry ; then chop fine ; put in pepper, salt and a little cream, and put in an earthern baking pan, and into the oven. Bake one hour.
COLD SLAW.
One-half a head of cabbage chopped fine ; rub to a paste the yolks of three hard boiled eggs ; add a tablespoon of melted butter, one teaspoon of dry mustard, one tablespoon of sugar, and one gill of vinegar; mix thoroughly with the cabbage, and garnish with the whites of eggs cut in rings.
DRESSED CABBAGE.
Mrs. B. J. Seward.
One small teacup of vinegar, one egg, two tablespoonfuls
of sugar, one teaspoon of salt, and butter half the size of an egg; beat the egg before mixing with the mother ingredients, which should be previously put over the fire, then put in the egg ; stir until it boils ; cool and pour over chopped or shaved cabbage.
CABBAGE.
Mrs. A. A. Carpenter.
Cut cabbage as fine as you can slice it ; boil in milk thirty minutes, then add butter, pepper and salt, and a little flour to thicken.
CAULIFLOWER.
Remove the leaves ; cut the main stalk close to the flower ; lay it in boiling milk and water slightly salted, with the stalk down ; when done, take out carefully and drain in a colander, then place in the vegetable dish and pour over it a rich drawn butter dressing.
Records on this page
Lima BeansDressed CabbageString BeansGreen PeasAsparagusBaked CabbageCabbageCold SlawCauliflower