How to Keep Lettuce Fresh. — Do not keep it in water. In-
stead wash the leaves carefully and wrap them up in a wet
cloth, covering with several thicknesses. Place on a plate or
in a large bowl until wanted for use. The cloth should be kept
wet. In this way lettuce will keep fresh for several days and in
a much better condition than when set in water or on the ice.
Onions. — Onions boiled in milk, instead of water, are render-
ed more delicate and improved in flavor. Let the milk boil;
106
HW VTE COOK IX TENNESSEE:
add a little salt. Peel the onions, and pnt them in boiling milk,
and let them boil half an hour, or until well done. Drain them
in a colander ; put them in a warm dish, and pour a little
melted butter over them: sprinkle with black pepper.
To Boil Okra. — Okra should be young and tender. Cut off
the stems and tip of the small end: boil till tender, but not
long enough to cause it to fall to pieces; pour over melted
butter, seasoned with salt and pepper.
Carrots Mashed. — Cook until tender in boiling water and a
little salt : drain well and then add one tablespoon of butter,
salt and pepper. Serve hot. Carrots are also good boiled
plain, with salt and melted butter poured over them.
Stewed Carrots. — Prepare young and tender carrots, drop
into boiling water and cook for fifteen or twenty minutes.
Drain, slice and put into a stewpan with rich milk or cream
nearly to cover: simmer gently until tender; season with salt
and a little chopped parsley.
Beets. — AYash them well: be careful not to cut the top too
close to the beet, or break off the ends, as this will allow both
the color and sweetness to escape: boil one hour'. When done,
drop in cold water and rub off the skin, and slice very thin.
Dress with melted butter or salad oil. peper and salt; serve
hot. They are more commonly dressed in vinegar, salt and
pepper, when cold. Old beets will take two hours to boil.
Buttered Beets. — After boiling remove skin and chop fine:
add melted butter, pepper, salt and a little sugar. Serve hot.
Hot Slaw. — Chop cabbage and set in a vessel on top of
stove, with just a little water and let get perfectly hot. Make
a dressing as follows : One teacup cream with egg beaten in,
a small lump butter, one teaspoon made mustard, add pepper
salt, and add gradually two tablespoons vinegar : put on stove,
and when hot pour over slaw. Chopped celery adds to it.
Cold Slaw. — Select the finest head of bleached cabbage —
that is to say. one of the finest and most compact of the more
HOW WE COOK IN TENNESSEE.
107
JDoi^Be Tied to your Kitchen ^
Don't spend the best hours
of the day planning at kitchen
work until you have no time
left for other things.
A Hoosier Kitchen Cabinet
will do away with kitchen
drudgery, enables you to pre-
pare the three daily meals
and clear up in half the usual time, with half the usual labor.
We have the sale of the Hoosier and can show you the com-
plete line.
ALEXANDER & ROSE,
JACKSON, TENN.
Page 61
Presented as published in 1906. 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
How to Keep Lettuce Fresh. — Do not keep it in water. Instead wash the leaves carefully and wrap them up in a wet cloth, covering with several thicknesses. Place on a plate or in a large bowl until wanted for use. The cloth should be kept wet. In this way lettuce will keep fresh for several days and in a much better condition than when set in water or on the ice.
Onions. — Onions boiled in milk, instead of water, are rendered more delicate and improved in flavor. Let the milk boil; add a little salt. Peel the onions, and put them in boiling milk, and let them boil half an hour, or until well done. Drain them in a colander ; put them in a warm dish, and pour a little melted butter over them: sprinkle with black pepper.
To Boil Okra. — Okra should be young and tender. Cut off the stems and tip of the small end: boil till tender, but not long enough to cause it to fall to pieces; pour over melted butter, seasoned with salt and pepper.
Carrots Mashed. — Cook until tender in boiling water and a little salt : drain well and then add one tablespoon of butter, salt and pepper. Serve hot. Carrots are also good boiled plain, with salt and melted butter poured over them.
Stewed Carrots. — Prepare young and tender carrots, drop into boiling water and cook for fifteen or twenty minutes. Drain, slice and put into a stewpan with rich milk or cream nearly to cover: simmer gently until tender; season with salt and a little chopped parsley.
Beets. — Wash them well: be careful not to cut the top too close to the beet, or break off the ends, as this will allow both the color and sweetness to escape: boil one hour. When done, drop in cold water and rub off the skin, and slice very thin. Dress with melted butter or salad oil, pepper and salt; serve hot. They are more commonly dressed in vinegar, salt and pepper, when cold. Old beets will take two hours to boil.
Buttered Beets. — After boiling remove skin and chop fine: add melted butter, pepper, salt and a little sugar. Serve hot.
Hot Slaw. — Chop cabbage and set in a vessel on top of stove, with just a little water and let get perfectly hot. Make a dressing as follows : One teacup cream with egg beaten in, a small lump butter, one teaspoon made mustard, add pepper salt, and add gradually two tablespoons vinegar : put on stove, and when hot pour over slaw. Chopped celery adds to it.
Cold Slaw. — Select the finest head of bleached cabbage — that is to say. one of the finest and most compact of the more
JDoi^Be Tied to your Kitchen ^
Don't spend the best hours of the day planning at kitchen work until you have no time left for other things.
A Hoosier Kitchen Cabinet will do away with kitchen drudgery, enables you to prepare the three daily meals and clear up in half the usual time, with half the usual labor. We have the sale of the Hoosier and can show you the complete line.
ALEXANDER & ROSE,