Boil a bunch of asparagus✪ Asparagus twenty minutes; cut off the tender tops and
lay them in a deep pie plate, buttering,, salting and peppering well. Beat
up four eggs, the yolks and whites separately, to a stiff froth; add two
tablespoonfuls of milk or cream, a tablespoonful of warm butter, pepper
and salt to taste. Pour evenly over the asparagus mixture. Bake eight
minutes or until the eggs are set. Very good.
GREEN PEAS.
Shell the peas and wash in cold water. Put in boiling water just
enough to cover them well and keep them from burning; boil from twenty
minutes to half an hour, when the liquor should be nearly boiled out; sea-
son with pepper and salt and a good allowance of butter; serve very hot.
This is a very much better way than cooking in a larger quantity of
water and draining off the liquor, as that diminishes the sweetness, and
much of the fine fiavor of the peas is lost. The salt should never be put
in the peas before they are tender, unless very young, as it tends to harden
them.
STEWED GREEN PEAS.
Into a saucepan of boiling water put two or three pints of young green
peas✪ Green Peas, and when nearly done and tender drain in a colander dry; then melt
two ounces of butter in two of flour; stir well and boil five minutes longer;
should the pods be quite clean and fresh boil them first in the water,
remove and put in the peas. The Germans prepare a very palatable dish
of sweet young pods alone by simply stirring in a little butter with some
savory herbs.
SaUASHES, OR CYMBLINGS.
The green or summer squash is best when the outside is beginning to
turn yellow, as it is then less watery and insipid than when younger.
Wash them, cut them into pieces and take out the seeds. Boil them about
three-quarters of an hour, or till quite tender. When done, drain and
squeeze them well till you have pressed out all the water ; mash them
with a little butter, pepper and salt. Then put the squash thus prepared
202
VEGETABLES.
into a stewpan, set it on hot coals and stir it very frequently till it becomes
dry. Take care not to let it burn.
Summer squash is very nice steamed, then prepared the same as boiled.
BOILED WINTEE SaUASH.
This is much finer than the summer squash. It is fit to eat in August,
and, in a dry warm place, can be kept well all winter. The color is a very
bright yellow. Pare it, take out the seeds, cut it in pieces, and stew it
slowly till quite soft in a very little water. Afterwards drain, squeeze and
press it well; then mash it with a very little butter, pepper and salt✪ Boiled Winter Squash. They
will boil in from twenty to forty minutes.
BAKED WINTEE SQUASH.
Cut open the squash, take out the seeds and without paring cut it up
into large pieces; put the pieces on tins or in a dripping-pan, place in a
moderately hot oven and bake about an hour. When done, peel and mash
like mashed potatoes, or serve the pieces hot on a dish, to be eaten warm
with butter like sweet potatoes. It retains its sweetness much better
baked this way than when boiled.
VEGETABLE HASH. ✪ Vegetable Hash
Page 134 · 6 recipe records on this page
Presented as published in 1887. 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
Boil a bunch of asparagus twenty minutes; cut off the tender tops and lay them in a deep pie plate, buttering, salting and peppering well. Beat up four eggs, the yolks and whites separately, to a stiff froth; add two tablespoonfuls of milk or cream, a tablespoonful of warm butter, pepper and salt to taste. Pour evenly over the asparagus mixture. Bake eight minutes or until the eggs are set. Very good.
GREEN PEAS.
Shell the peas and wash in cold water. Put in boiling water just enough to cover them well and keep them from burning; boil from twenty minutes to half an hour, when the liquor should be nearly boiled out; season with pepper and salt and a good allowance of butter; serve very hot.
This is a very much better way than cooking in a larger quantity of water and draining off the liquor, as that diminishes the sweetness, and much of the fine flavor of the peas is lost. The salt should never be put in the peas before they are tender, unless very young, as it tends to harden them.
STEWED GREEN PEAS.
Into a saucepan of boiling water put two or three pints of young green peas, and when nearly done and tender drain in a colander dry; then melt two ounces of butter in two of flour; stir well and boil five minutes longer; should the pods be quite clean and fresh boil them first in the water, remove and put in the peas. The Germans prepare a very palatable dish of sweet young pods alone by simply stirring in a little butter with some savory herbs.
SQUASHES, OR CYMBLINGS.
The green or summer squash is best when the outside is beginning to turn yellow, as it is then less watery and insipid than when younger. Wash them, cut them into pieces and take out the seeds. Boil them about three-quarters of an hour, or till quite tender. When done, drain and squeeze them well till you have pressed out all the water ; mash them with a little butter, pepper and salt. Then put the squash thus prepared
into a stewpan, set it on hot coals and stir it very frequently till it becomes dry. Take care not to let it burn.
Summer squash is very nice steamed, then prepared the same as boiled.
BOILED WINTER SQUASH.
This is much finer than the summer squash. It is fit to eat in August, and, in a dry warm place, can be kept well all winter. The color is a very bright yellow. Pare it, take out the seeds, cut it in pieces, and stew it slowly till quite soft in a very little water. Afterwards drain, squeeze and press it well; then mash it with a very little butter, pepper and salt. They will boil in from twenty to forty minutes.
BAKED WINTER SQUASH.
Cut open the squash, take out the seeds and without paring cut it up into large pieces; put the pieces on tins or in a dripping-pan, place in a moderately hot oven and bake about an hour. When done, peel and mash like mashed potatoes, or serve the pieces hot on a dish, to be eaten warm with butter like sweet potatoes. It retains its sweetness much better baked this way than when boiled.
VEGETABLE HASH.
Records on this page
AsparagusAsparagus with EggsGreen PeasStewed Green PeasBoiled Winter SquashVegetable Hash