Sweet Corn. — Corn is much sweeter to be boiled on the cob. If
made into succotash, cut it from the cobs, and boil it with Lima beans
and a few slices of salt pork. It requires boiling from fifteen to thirty
minutes, according to its age.
458 THE hearthstone; or, life at home.
To Cook Egg-plant [Mrs. Taylor's recipe). — Peel it, cut it in slices
about half an inch thick; spread salt over each slice, putting one
slice on top of each other; let it lie two hours, then wash the salt off
of it in cold water, dry it with a towel. Beat two or three eggs,
dip the egg-plant in the &^^, then dip each slice in rolled cracker ;
have a round pot with boiling hot lard in it, and drop in the slices
of egg-plant — just as you would fry doughnuts.
Egg-plant. — Cut the egg-plant in slices an inch thick, and let it
lie for several hours in salted water to remove the bitter taste. To
fry it, put the slices in the frying-pan with a small quantity of butter,
and turn them when one side is done. Be sure that they are
thoroughly cooked. Stuffed egg-plant is sometimes preferred to fried.
Peel the plant whole, cut it in two, and let it lie in salted water.
Then scoop out the inside of the plant, chop it up fine, mixing
crumbs of bread, salt and butter with it ; fry it, return it to the hol-
low egg-plant, join the cut pieces together, and let them bake a while
in the oven.
Baked Egg-plant. — Boil them whole ten minutes ; then cut them
in half, and take out the seed. Make a stuffing of bread, butter, pep-
per, salt and one c^'g ; close them, tie them with a string, put water
in the pan, let them cook slowly half an hour, basting them with
butter; thicken the gravy, and put it over them on the dish.
Succotash. — Take small white beans, soak them twelve hours, and
then put them on to boil. When half done, add the corn, and let
them boil until soft, when add butter, salt and pepper✪ Succotash.
Corn Fritters. — One teacup of milk, three eggs, one pint of green
corn grated, a little salt, and as much flour as will form a batter ;
beat the eggs, yolks and whites separately; to the yolks of the eggs
add the corn, flour and milk, and add enough to make the batter of
the right stiffness; if the first quantity is not sufficient, beat the whole
hard, and then stir in the whites ; a teaspoonful of baking powder✪ Corn Fritters
will improve it ; drop the batter, a spoonful at a time, into hot lard,
and fry on both sides a light brown. They can be fried as griddle-
cakes with less lard or grease. They can be eaten warm or hot,
COOKERY RECIPES. 459
with butter for sauce ; a less number of eggs can be used if they
are scarce.
Asparagus (i). — Great attention is necessary to boil asparagus; it
must be carefully washed and cleaned, the horny part must be cut
away, leaving only enough to take it up with the fingers. After the
white horny part has been well scraped, cut the mall off at one length,
and tie them up in separate bundles ; lay them in boiling water,
with a little salt✪ Asparagus (1). Boil them briskly, and they are done enough when
tender. Dip a round of toasted bread in the liquor, and lay it in
the dish ; then pour some melted butter over the toast, and lay the
asparagus on the toast entirely round the dish. Serve with melted
butter in a sauce-tureen.
Page 293 · 5 recipe records on this page
Presented as published in 1883. 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
Sweet Corn. — Corn is much sweeter to be boiled on the cob. If made into succotash, cut it from the cobs, and boil it with Lima beans and a few slices of salt pork. It requires boiling from fifteen to thirty minutes, according to its age.
458 THE hearthstone; or, life at home.
To Cook Egg-plant [Mrs. Taylor's recipe). — Peel it, cut it in slices about half an inch thick; spread salt over each slice, putting one slice on top of each other; let it lie two hours, then wash the salt off of it in cold water, dry it with a towel. Beat two or three eggs, dip the egg-plant in the egg, then dip each slice in rolled cracker ; have a round pot with boiling hot lard in it, and drop in the slices of egg-plant — just as you would fry doughnuts.
Egg-plant. — Cut the egg-plant in slices an inch thick, and let it lie for several hours in salted water to remove the bitter taste. To fry it, put the slices in the frying-pan with a small quantity of butter, and turn them when one side is done. Be sure that they are thoroughly cooked. Stuffed egg-plant is sometimes preferred to fried. Peel the plant whole, cut it in two, and let it lie in salted water. Then scoop out the inside of the plant, chop it up fine, mixing crumbs of bread, salt and butter with it ; fry it, return it to the hollow egg-plant, join the cut pieces together, and let them bake a while in the oven.
Baked Egg-plant. — Boil them whole ten minutes ; then cut them in half, and take out the seed. Make a stuffing of bread, butter, pepper, salt and one egg ; close them, tie them with a string, put water in the pan, let them cook slowly half an hour, basting them with butter; thicken the gravy, and put it over them on the dish.
Succotash. — Take small white beans, soak them twelve hours, and then put them on to boil. When half done, add the corn, and let them boil until soft, when add butter, salt and pepper.
Corn Fritters. — One teacup of milk, three eggs, one pint of green corn grated, a little salt, and as much flour as will form a batter ; beat the eggs, yolks and whites separately; to the yolks of the eggs add the corn, flour and milk, and add enough to make the batter of the right stiffness; if the first quantity is not sufficient, beat the whole hard, and then stir in the whites ; a teaspoonful of baking powder will improve it ; drop the batter, a spoonful at a time, into hot lard, and fry on both sides a light brown. They can be fried as griddlecakes with less lard or grease. They can be eaten warm or hot,
with butter for sauce ; a less number of eggs can be used if they are scarce.
Asparagus (i). — Great attention is necessary to boil asparagus; it must be carefully washed and cleaned, the horny part must be cut away, leaving only enough to take it up with the fingers. After the white horny part has been well scraped, cut the mall off at one length, and tie them up in separate bundles ; lay them in boiling water, with a little salt. Boil them briskly, and they are done enough when tender. Dip a round of toasted bread in the liquor, and lay it in the dish ; then pour some melted butter over the toast, and lay the asparagus on the toast entirely round the dish. Serve with melted butter in a sauce-tureen.
Records on this page
SuccotashTo Cook Egg-plantBaked Egg-plantCorn FrittersAsparagus (1)