Cut the corn from eight or ten cobs ; mix this with one-third the
quantity of Lima beans, and cook one hour in just enough water to
cover them. Drain off most of the water ; add a cup of milk with a
pinch of soda stirred in. When this boils, stir in a great spoonful of
butter rolled in flour✪ Succotash, season with pepper and salt, and simmer ten min-
utes longer.
DRIED CORN SUCCOTASH.
Take one teacup dried green corn ; put in a tin dish ; simmer in water
until tender (say an hour) ; then add one tablespoonful sugar, half tea-
spoonful salt, one tablespoonful butter, a little milk or cream, and pep-
per to taste. Beans scalded and dried while green make quite an addi-
tion.
STRING BEAN SUCCOTASH.
Take two quarts of beans ; string ; cut fine ; boil two hours with
water enough to cover without boiling dry ; cut the corn from six ears
and boil with beans twenty minutes ; season with butter, pepper and
salt; just before dishing up add a tablespoonful of flour, moistened,
also half a cup of sweet milk, and let it boil ten minutes. Those who
have cream can use it instead of milk.
STUFFED TOMATOES.
Select nice sound tomatoes, slice off the top of each and remove all
the centers ; then make a dressing of bread crumbs, minced beef,
onions, parsley, celery seed, a small piece of butter, pepper and salt✪ Stuffed Tomatoes ;
stuff each tomato with this and replace the tops ; set them carefully in
a pan with a little water and one teaspoonful of butter; bake until
done.
RAW TOMATOES.
Pare and slice with a sharp knife, lay in a glass dish and pour over
them a dressing made thus : Rub a teaspoonful of sugar, half as much
each of salt, pepper and made mustard ; beat into this the yolk of a raw
egg, and then, a few drops at a time, five tablespoonfuls of vinegar.
VEGETABLES. 641
BAKED TOMATOES.
Peel them- and put into a baking dish with bread crumbs, butter, pep-
per and salt, and one onion, if you like it✪ Baked Tomatoes ; sift corn meal over the top
of them and bake slowly ; they will take between two and three hours
to bake ; if they are acid, use sugar instead of salt.
SCALLOPED TOMATOES.
Pare and slice ; scatter fine crumbs in the bottom of a bake-dish ;
cover with slices of tomatoes, seasoned with sugar, pepper, salt and but-
ter ; cover with crumbs and then with tomatoes ; fill the dish in this
order, covering all with crumbs, with bits of butter sprinkled upon them.
Bake, covered, half an hour, and brown.
STEWED TOMATOES.
Scald by pouring water over them, peel, slice and cut out all defective
parts ; place a lump of butter in a hot skillet, put in tomatoes, season
with salt and pepper✪ Stewed Tomatoes, keep up a brisk fire, and cook as rapidly as pos-
sible, stirring with a spoon. Cook half an hour. Serve at once in a
deep dish lined with toast. Prepare tomatoes either in tin or porce-
lain. ^
TOMATOES AND CORN.
Peel and cut into slices four large tomatoes ; cut and scrape the corn
from six ears (sweet corn) ; mix together and stew half an hour ; sea-
son with butter, pepper and salt ; serve hot. One large finely chopped
onion can be added if liked.
TURNIPS.
Page 528 · 4 recipe records on this page
Presented as published in 1886. 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
Cut the corn from eight or ten cobs ; mix this with one-third the quantity of Lima beans, and cook one hour in just enough water to cover them. Drain off most of the water ; add a cup of milk with a pinch of soda stirred in. When this boils, stir in a great spoonful of butter rolled in flour, season with pepper and salt, and simmer ten minutes longer.
DRIED CORN SUCCOTASH.
Take one teacup dried green corn ; put in a tin dish ; simmer in water until tender (say an hour) ; then add one tablespoonful sugar, half teaspoonful salt, one tablespoonful butter, a little milk or cream, and pepper to taste. Beans scalded and dried while green make quite an addition.
STRING BEAN SUCCOTASH.
Take two quarts of beans ; string ; cut fine ; boil two hours with water enough to cover without boiling dry ; cut the corn from six ears and boil with beans twenty minutes ; season with butter, pepper and salt; just before dishing up add a tablespoonful of flour, moistened, also half a cup of sweet milk, and let it boil ten minutes. Those who have cream can use it instead of milk.
STUFFED TOMATOES.
Select nice sound tomatoes, slice off the top of each and remove all the centers ; then make a dressing of bread crumbs, minced beef, onions, parsley, celery seed, a small piece of butter, pepper and salt ; stuff each tomato with this and replace the tops ; set them carefully in a pan with a little water and one teaspoonful of butter; bake until done.
RAW TOMATOES. Pare and slice with a sharp knife, lay in a glass dish and pour over them a dressing made thus : Rub a teaspoonful of sugar, half as much each of salt, pepper and made mustard ; beat into this the yolk of a raw egg, and then, a few drops at a time, five tablespoonfuls of vinegar.
BAKED TOMATOES.
Peel them- and put into a baking dish with bread crumbs, butter, pepper and salt, and one onion, if you like it ; sift corn meal over the top of them and bake slowly ; they will take between two and three hours to bake ; if they are acid, use sugar instead of salt.
SCALLOPED TOMATOES.
Pare and slice ; scatter fine crumbs in the bottom of a bake-dish ; cover with slices of tomatoes, seasoned with sugar, pepper, salt and butter ; cover with crumbs and then with tomatoes ; fill the dish in this order, covering all with crumbs, with bits of butter sprinkled upon them. Bake, covered, half an hour, and brown.
STEWED TOMATOES.
Scald by pouring water over them, peel, slice and cut out all defective parts ; place a lump of butter in a hot skillet, put in tomatoes, season with salt and pepper, keep up a brisk fire, and cook as rapidly as possible, stirring with a spoon. Cook half an hour. Serve at once in a deep dish lined with toast. Prepare tomatoes either in tin or porcelain. ^
TOMATOES AND CORN.
Peel and cut into slices four large tomatoes ; cut and scrape the corn from six ears (sweet corn) ; mix together and stew half an hour ; season with butter, pepper and salt ; serve hot. One large finely chopped onion can be added if liked.
TURNIPS.
Records on this page
SuccotashStuffed TomatoesBaked TomatoesStewed Tomatoes