The century cook book

Boiled Rice. Put one cupful of rice, and cover with two cupfuls of cold water; boil until the rice has absorbed the water; then add a pint of milk, and boil for thirty or forty minutes longer, stirring carefully from time to time; season with salt. Put it in the dish in which it is to be served, and pour over it a little melted butter. Parsnips. (Fried.) Scrape and wash clean, and boil until tender in salted water; take out of the kettle, drain and cut in halves; dip in a beaten egg and fry in hot butter, or lard. Parsnips. (Boiled.) Prepare as above and season with butter, pepper and salt, and serve hot. Succotash. Take two cupfuls of green corn cut off the cob, and one cupful The Parsnip. of green shelled beans; put in a stew pan, cover with water; add a teaspoonful of salt and boil until tender. When done, add one-half a cupful of cream, or milk, a small lump of butter, pepper and salt if necessary; cook for a few minutes and serve. Vegetables loi Hominy Croquettes. Mix together two cupfuls of cold boiled hominy, two eggs, a tablespoonful of melted butter, and a little salt, and a teaspoonful of flour; fry in small spoonfuls in hot lard. Serve with maple syrup, honey, or melted sugar. Steamed Rice. Put in a pudding dish one cupful of rice, and three cupfuls of milk, or water; add a large teaspoonful of salt, and steam one and one-quarter hours. Serve the same as boiled rice. Rice Croquettes. Take two cupfuls of cold rice, either boiled or steamed, and mix into it thoroughly two beaten eggs, and a tablespoonful of melted butter. Potato Croquettes. You need mashed potatoes, salt and pepper to taste; when liked, a very little minced parsley, egg, and bread crumbs. Potato Croquettes. crumbs. Boil and mash the potatoes; add a seasoning of pepper and salt, and when liked, a little minced parsley. Roll the potatoes into small balls, cover them with egg -and bread crumbs, and fry in hot oil or dripping until light brown; let them drain before the fire, dish them on a napkin, and serve. Boiled Artichokes. To each 1/2 gallon of water, allow 1 heaped tablespoonful of salt, a piece of soda the size of a 25c piece; artichokes. Wash the artichokes well in several waters; see that no insects remain about them, and trim away the leaves at the bottom. Cut off the stems and put them into boiling water, to which have been added salt and soda in the above proportion. Keep the sauce pan uncovered, and let them boil quickly until tender; ascertain when they are done by thrusting a Fork in them or by Articbokes. trying if the leaves can be easily removed. Take them out, let them drain for a minute or two, and serve on a napkin, or with a little white sauce poured I02 Vegetables over. A tureen of melted butter or oiled butter should accompany them. This vegetable, unlike any other, is considered better for being gathered two or three days; but they must be well soaked and washed previous to dressing, or if left till cold, they can be served with olive oil and vinegar.