The century cook book

Stuffed Tomatoes. Take a dozen plump tomatoes, cut a thin slice off from the stem end, and lift out the heart and juice; drain off the juice and crush the pulp with a potato masher; mix with them one-fourth of a cupful of butter, two tablespoonsfuls of sugar, one and one-half cupfuls of bread crumbs, and with this mixture fill the tomatoes; put on the tops and arrange in a baking jjan, and bake for forty-five minutes. Green Peas. Boil until tender, drain nearly dry; sea- son with butter, pepper and salt. A cupful of cream can be added if preferred. Lima Beans and Shelled Beans. Lima beans and shelled beans are boiled until tender and seasoned the same as green peas. Asparagus. Wash the asparagus and cut off the hard ends; boil until tender and sea- son with butter, pepper and salt, "Asparagus. and scrvc on dry toast. Green Corn Fritters. Grate two cupfuls of corn from the cob; mix with it one beaten egg, one cupful of sweet milk, soda the size of a pea, one tablespoonful of melted butter; add flour enough to make a batter. Fry on a hot griddle, or by adding a little more flour, they can be fried in spoonfuls in a kettle of hot lard. Green Corn. Vegetables 99 Corn in the ear. Husk and pick off the silk carefully, and boil in salad water from thirty to forty minutes. A few minutes of cooking will suffice for canned corn. Sea- Green Com. son with b u 1 1 e r, pepper and salt, and milk, if you choose. Oyster Plant. Scrape and wash the root, and cut in thin slices. For soup add milk, and season the same as oyster stew. As a vegetable drain off nearly all the water, and add enough milk to nearly cover, add pepper and salt, and a good sized lump of butter, in which has been stirred a tablespoonful of -flour. Do not put in enough flour to make the dressing thick, but just enough to render it creamy. Mushrooms. Peel and wash a dozen heads of mushrooms, and whiten by plunging them alternately in hot and cold water. Let them drain, and when dry, put them in a sauce pan with a Mushrooms. tablespoonful of melted butter; cook for a few minutes, then add a teaspoonful of flour, a little salt and pepper, and half a pint of stock ; let cook slowly for fifteen or twenty minutes; remove the mushrooms and place on the dish on which they are to be served; add a little water to the sauce, and stir in the beaten yolks of two eggs and a tea- spoonful of vinegar; cook for a minute or two, and pour over the mushrooms, and serve. Boiled Hominy. Wash the hominy and put into a stone jar. Do not fill the jar much over half full with the hominy ; then fill up the jar with cold water, place the jar in a kettle of boiling water, and cook for six hours. Let be served as Spinach. loo Vegetables a side dish, season with melted butter or cream. For break- fast it is served with cream and sugar. Spinach. Cut off the roots, look over very carefully, and wash in several waters; boil for one-half hour, or until tender. Take up and drain in a colander, place in the dish in which it is to be served; make it smooth with a knife, then cut through it three or four times, both ways, with a sharp knife. Season liberally with hot melted butter, pepper and salt, if neces- sary. A cupful of scalded cream, or a drawn butter sauce, can be used as a dressing, instead of the melted butter, if preferred.