Twentieth century home cook book

The best kind of winter squash is the small marrow squash. Pare them, cut them in pieces of nice size, put in a stewpan, and stew over a slow fire with just a little water ; mash the squash in the pan very smooth ; add butter and salt to it. TO COOK CYMBLINGS. Put the cymblings in boiling water, or in a steamer over boiling water; boil until tender — then mash well and stew in cream and butter. Season with salt and pepper. SUCCOTASH. Use double the quantity of corn that you do beans. Cook the beans ^or at least three hours; put in corn and let it cook one hour, having just enough water to cook them in, being very careful not to let it stick. Season with salt, pepper and butter. SUCCOTASH. Take one dozen ears of sweet corn ; cut off the kernels ; boil the cobs in about three pints of water. Wash a quart of Lima beans and put in water with the cobs. Scald one pound of salt pork and add to the beans and cobs ; boil all together very nearly one hour ; remove the cobs and add the kernels of corn. Let corn, beans and pork boil well fifteen or twenty minutes ; when done, there should be only water enough to keep them from burning in the pot. Serve the pork on a flat, and the succotash in a covered dish. BEETS. The turnip blood-beet is considered the best, and next to that the long blood-beet. Wash the beet well, and great care should be used not to prick the skin or break the little fibers about them ; if broken, the beets will lose their color by boiling. Drop into boiling water, and boil five or six hours ; if served hot, season with butter, pepper and salt; if cold, cover with vinegar. BAKED PORK AND BEANS. Soak one quart of beans in cold soft water over night; the next morning wash the beans in fresh water, then put them in the pot with two quarts of cold water, place over a slow fire, and cook slowly two hours. Then score one and a half pounds of salt pork, put it into the center of the beans, in a dripping pan. Bake very slowly and until well browned. Lima and kidney beans are often dried and baked as above. BOSTON BAKED BEANS. Soak one quart of beans twelve hours ; put on one pound of fat salt pork in plenty of water to cover the whole ; put in the beans with a little salt and one large spoonful of molasses. Bake in a slow oven six or eight hours ; the beans must be kept covered with hot water. RICE. To boil rice : Wash the rice until the water is clear ; then add to two cups of rice, four of boiling water, boil it ten minutes, adding a little salt; then boil five minutes more, and if all the water has not boiled away remove the cover and place the dish by the side of the fire, where the rice can dry ; as soon as all the water disappears the rice should be dished. Rice should never be stirred while boiling, as stirring will cause it to stick or adhere to the dish. TO BOIL HOMINY. Soak in water over night, wash well next morning, and boil until thoroughly done. Season and send to the table hot. LARGE HOMINY. Put one pint of hominy to a gallon of water ; let it cook very slowly an entire day ; after it cooks slowly two or three hours, put it to boil gently, but do not stir it When you wish to serve it, throw a little butter in a pan well heated, season with salt and pepper, and send to table. LYE HOMINY. Make a lye strong enough to eat a feather. Take good sound corn, wash and drop into the hot lye. As soon as you discover that the hull is coming off and the eyes falling out, remove and throw into cold water. Wash well and put the corn in a pot, allowing room for the corn to swell. Boil until thoroughly done, add salt. It is very nice fried in butter, or pork gravy, and makes a good breakfast dish. CABBAGE A LA CAULIFLOWER.