GLAZED SWEET POTATOES— Put two rounding table-
spoons of butter and one of sugar into a casserole and set on the
back of the range to heat slowly. When hot lay in raw, pared
sweet potatoes cut in halves, lengthwise. Dust with salt and
pepper and put in another layer of seasoned potatoes and enough
boiling water to stand one-half inch deep in the dish. Put on
the close-fitting cover and set in the oven to cook slowly. When
the potatoes are tender serve in the same dish with the sweet
sauce that will not be entirely absorbed in the cooking. This
way of preparing sweet potatoes pleases the Southern taste,
which demands sugar added to the naturally sweet vegetable.
GLAZED SWEET POTATOES— Sweet potatoes, like
squash and peas, lose a little of their sweetness in cooking, and
when recooked it is well to add a little sugar. Slice two large
cooked sweet potatoes and lay in a small baking dish, sprinkle
with a level tablespoon of sugar and a few dashes of salt and
pepper, add also some bits of butter. Pour in one-half cup of
boiling water✪ Glazed Sweet Potatoes, bake half an hour, basting twice with the butter
and water.
GREEN MELON SAUTE— There are frequently a few mel-
ons left on the vines which will not ripen sufficiently to be palat-
able uncooked. Cut them in halves, remove the seeds and then
cut in slices three-fourths of an inch thick. Cut each slice in
quarters and again, if the melon is large, pare off the rind,
sprinkle them slightly with salt and powdered sugar, cover with
fine crumbs, then dip in beaten egg, then in crumbs again, and
cook slowly in hot butter, the same as eggplant. Drain, and
serve hot. When the melons are nearly ripe they may be sauted
in butter without crumbs.
VEGETABLES 69
JAPANESE OR CHINESE RICE— Wash one cup of rice,
rubbing it through several waters until the water runs clear.
Put in porcelain-lined stewpan with a quart of soup stock and
bay leaves and boil twenty minutes. The stock must be hot
when added to the rice. Shake the kettle in which it is cooking
several times during the cooking and lift occasionally with a
fork. Do not stir. Pour off any superfluous stock remaining
at the end of twenty minutes, and set on the back of the stove
or in the oven, uncovered, to finish swelling and steaming. Just
before serving add one cup of hot tomato juice, a quarter cup
of butter, a tablespoon chopped parsley, a dash of paprika, and
one tablespoon of grated cheese✪ Japanese or Chinese Rice. Serve with grated cheese.
LIMA BEANS WITH NUTS— Soak one cup of dry lima
beans over night. In the morning rip off the skins, rinse and
put into the bean pot with plenty of water and salt to season,
rather more than without the nuts. Let cook slowly in the oven
and until perfectly tender; add one-half cup of walnut meal✪ Lima Beans with Nuts,
stirring it in well ; let cook a few minutes, and serve.
Page 44 · 4 recipe records on this page
Presented as published in 1911. 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
GLAZED SWEET POTATOES— Put two rounding tablespoons of butter and one of sugar into a casserole and set on the back of the range to heat slowly. When hot lay in raw, pared sweet potatoes cut in halves, lengthwise. Dust with salt and pepper and put in another layer of seasoned potatoes and enough boiling water to stand one-half inch deep in the dish. Put on the close-fitting cover and set in the oven to cook slowly. When the potatoes are tender serve in the same dish with the sweet sauce that will not be entirely absorbed in the cooking. This way of preparing sweet potatoes pleases the Southern taste, which demands sugar added to the naturally sweet vegetable.
GLAZED SWEET POTATOES— Sweet potatoes, like squash and peas, lose a little of their sweetness in cooking, and when recooked it is well to add a little sugar. Slice two large cooked sweet potatoes and lay in a small baking dish, sprinkle with a level tablespoon of sugar and a few dashes of salt and pepper, add also some bits of butter. Pour in one-half cup of boiling water, bake half an hour, basting twice with the butter and water.
GREEN MELON SAUTE— There are frequently a few melons left on the vines which will not ripen sufficiently to be palatable uncooked. Cut them in halves, remove the seeds and then cut in slices three-fourths of an inch thick. Cut each slice in quarters and again, if the melon is large, pare off the rind, sprinkle them slightly with salt and powdered sugar, cover with fine crumbs, then dip in beaten egg, then in crumbs again, and cook slowly in hot butter, the same as eggplant. Drain, and serve hot. When the melons are nearly ripe they may be sauted in butter without crumbs.
JAPANESE OR CHINESE RICE— Wash one cup of rice, rubbing it through several waters until the water runs clear. Put in porcelain-lined stewpan with a quart of soup stock and bay leaves and boil twenty minutes. The stock must be hot when added to the rice. Shake the kettle in which it is cooking several times during the cooking and lift occasionally with a fork. Do not stir. Pour off any superfluous stock remaining at the end of twenty minutes, and set on the back of the stove or in the oven, uncovered, to finish swelling and steaming. Just before serving add one cup of hot tomato juice, a quarter cup of butter, a tablespoon chopped parsley, a dash of paprika, and one tablespoon of grated cheese. Serve with grated cheese.
LIMA BEANS WITH NUTS— Soak one cup of dry lima beans over night. In the morning rip off the skins, rinse and put into the bean pot with plenty of water and salt to season, rather more than without the nuts. Let cook slowly in the oven and until perfectly tender; add one-half cup of walnut meal, stirring it in well ; let cook a few minutes, and serve.
Records on this page
Glazed Sweet PotatoesJapanese or Chinese RiceLima Beans with NutsLima Beans with Nuts