The century cook book

Pilaff. Two cups of water, one cup of rice. Put on the water with a little salt, and add the juice of one or two tomatoes to the water, or sufficient to color it. When the water boils, put in the rice, and boil until all the water is soaked up. Then add melted butter to taste, stir, cover and keep in a warm place, but not on the fire, till dinner is served. To Preserve Vegetables for Winter Use. Green string beans must be picked when young; put a layer three inches deep in a small wooden keg or barrel; sprinkle in salt an inch deep, then put another layer of beans, then salt, and beans and salt in alternate layers, until you have enough ; let the last be salt; cover them with a piece of board which will fit the inside of the barrel or keg, and place a heavy weight upon it; they will make brine. When wanted for use, soak them one night or more, in plenty of water, changing it once or twice, until the salt is out of them; then cut them, and boil the same as when fresh. Carrots, beans, beetroots, parsnips and potatoes keep best io8 Vegetables in dry sand or earth in a cellar; turnips keep best on a cellar bottom, or they may be kept the same as carrots, etc. Whatever earth remains about them when taken from the ground, should not be taken off. When sprouts come on potatoes or other vegetables, they should be carefully cut off. The young sprouts from turnips are sometimes served as a salad, or boiled tender in salt and water, and served with butter and pepper over. Celery may be kept all winter by setting it in boxes filled with earth; keep it in the cellar; it will grow and whiten in the dark. Leeks may also be kept in this way. Cabbage set out in earth, in a good cellar, will keep good and fresh all winter. Small close heads of cabbage may be kept many weeks by taking them before the frost comes, and laying them on a stone floor; this will whiten them, and make them tender. Store onions are to be strung, and hung in a dry, cold place. BREAD AND CAKES Yeast. Take one gallon of water and in it boil two handfuls of hops. Then add one pint of grated potato, strain through a colander, and when lukewarm add one cup of salt, one of sugar, and of yeast. Let it raise and in a few hours transfer to jugs and cork up tight. A teacupful of this will make four loaves of bread. Kailroad Yeast. Dissolve two cakes of yeast in a quart of warm water and let it raise. Boil twelve or fourteen good sized potatoes, mash and mix in one-half teacupful of salt, one-half teacup of sugar; add one quart of cold water, and one of hot; stir in the water in which the yeast cake was dissolved, and let it rise. Use one pint of this yeast for every loaf of bread. Salt Rising. Take two teacupsful of hot water and one of cold, put in a pitcher, or other deep vessel ; add one teaspoonful of salt and one of soda; stir in enough flour to make a batter; set in a kettle of warm water, cover closely until it rises. If kept warm it will rise in from four to six hours. Salt Rising Bread. Sift some flour in a bread pan, make a cavity in the center, and stir in slowly a quart of boiling water. Cool and thin the scalded mass with a quart of milk; add a Cottage Loaf. tablespoouful of salt, stir in the salt no Bread and Cakes