Wash well and boil a pint of rice in two quarts of slightly salted water✪ Boiled Rice
for about fifteen minutes. Drain in a colander, cover with a thick cloth
for about ten minutes so that the rice may absorb the moisture. Pick up
with a fork into a deep dish and serve very hot. E. J. Wallace.
FRIED EQQ PLANT.
The ^%% plants should be cut into slices of equal thickness and put
into water that has been strongly salted, where they should lie for an
hour. Roll in cracker crumbs and egg and fry in butter✪ Fried Egg Plant.
Mrs. Ellen Pinkerton.
EQQ PLANT CAKES.
Egg plant is nice when made into cakes. Take a small one, pare it,
cut into pieces, and boil in salt and water until soft. Pour off the water,
mash, add pepper, and mix with a batter made of one pint of milk, three
eggs beaten thoroughly, two teaspoonfuls of baking-powder, a piece of
butter the size of an ^%%, a little pinch of salt, and flour enough for a thin
batter✪ Egg Plant Cakes. Fry it as you would batter cakes. Vegetable oysters can be pre-
pared in the same way and are very nice. Mrs. S. Stevenson.
STUFFED EQQ PLANT.
Cut the stem end off the egg plant, peel it, scrape out the center and
put all together in a weak brine for forty-five minutes, drain the pieces
scraped out of the center, chop fine, mix with a forcemeat as for stuffed
tomatoes, adding some cream. Put into a deep earthen dish with plenty
of butter and a little water, cover well and bake in the oven, basting fre-
quently, until done. H. F. L.
FRIED CUCUMBERS.
Pare three large cucumbers, cut them in slices. Dry them with a
clean towel. Sprinkle them with flour and place them in a pan of boiling
Ko-nut, and turn often until they are quite brown. Remove them from
the pan and drain the fat from them, by placing them on a sieve. Very
good. Mrs. Reta Holmes.
PLAIN BOILED ONIONS OR CREAHED ONIONS.
Skin and soak them in cold water one hour, then put into a saucepan
and cover with boiling water, well salted; when nearly done pour off the
water, add a little milk, a little butter, and simmer till tender. Season
38
470 VEGETABLES.
with pepper and salt. Or make a thickened dip of butter, flour and milk.
Drain the onions thoroughly, cook this thickening and pour over the
onions in a deep dish. Mrs. F. Farley.
FRIED ONIONS.
Peel and slice. Fry in butter with one-half cupful of water. Season
with pepper and salt, and serve hot. Mrs. N K. B.
CARROTS.
Wash the carrots, then scrape and cut into oblong, thin strips, boil in
salt water until tender, then drain off nearly all the water and prepare as
above. Jennie Adams.
LENTILS.
Pick the lentils over carefully, wash thoroughly and soak several
hours, then put them on with clear cold water and boil them gentlv until
done; heat a little butter with a little flour in it, add the onion, fry it until
it turns yellow, drain off some of the water the lentils were boiled in, add
them to the dressing and simmer one-half hour longer before serving.
G.J.
GREEN PEAS.
When the peas are fresh, shell them and wash them in a colander in
cold water. Then put them into cold water and let simmer twenty min-
utes; season with plenty of butter and salt and a cupful of cream. Canned
peas should merely be turned out of the can, liquor poured off the peas,
rinsed, and left on to boil. When done add milk, butter and salt. When
they have come to a boil once they are ready for the table. ✪ Vegetable Oysters
Page 325 · 4 recipe records on this page
Presented as published in 1917. 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
Wash well and boil a pint of rice in two quarts of slightly salted water for about fifteen minutes. Drain in a colander, cover with a thick cloth for about ten minutes so that the rice may absorb the moisture. Pick up with a fork into a deep dish and serve very hot. E. J. Wallace.
FRIED EGG PLANT.
The egg plants should be cut into slices of equal thickness and put into water that has been strongly salted, where they should lie for an hour. Roll in cracker crumbs and egg and fry in butter.
Mrs. Ellen Pinkerton.
EGG PLANT CAKES.
Egg plant is nice when made into cakes. Take a small one, pare it, cut into pieces, and boil in salt and water until soft. Pour off the water, mash, add pepper, and mix with a batter made of one pint of milk, three eggs beaten thoroughly, two teaspoonfuls of baking-powder, a piece of butter the size of an egg, a little pinch of salt, and flour enough for a thin batter. Fry it as you would batter cakes. Vegetable oysters can be prepared in the same way and are very nice. Mrs. S. Stevenson.
STUFFED EGG PLANT.
Cut the stem end off the egg plant, peel it, scrape out the center and put all together in a weak brine for forty-five minutes, drain the pieces scraped out of the center, chop fine, mix with a forcemeat as for stuffed tomatoes, adding some cream. Put into a deep earthen dish with plenty of butter and a little water, cover well and bake in the oven, basting frequently, until done. H. F. L.
FRIED CUCUMBERS.
Pare three large cucumbers, cut them in slices. Dry them with a clean towel. Sprinkle them with flour and place them in a pan of boiling coconut, and turn often until they are quite brown. Remove them from the pan and drain the fat from them, by placing them on a sieve. Very good. Mrs. Reta Holmes.
PLAIN BOILED ONIONS OR CREAMED ONIONS.
Skin and soak them in cold water one hour, then put into a saucepan and cover with boiling water, well salted; when nearly done pour off the water, add a little milk, a little butter, and simmer till tender. Season
with pepper and salt. Or make a thickened dip of butter, flour and milk. Drain the onions thoroughly, cook this thickening and pour over the
onions in a deep dish. Mrs. F. Farley.
FRIED ONIONS.
Peel and slice. Fry in butter with one-half cupful of water. Season with pepper and salt, and serve hot. Mrs. N K. B.
CARROTS.
Wash the carrots, then scrape and cut into oblong, thin strips, boil in
salt water until tender, then drain off nearly all the water and prepare as
above. Jennie Adams.
LENTILS.
Pick the lentils over carefully, wash thoroughly and soak several
hours, then put them on with clear cold water and boil them gently until
done; heat a little butter with a little flour in it, add the onion, fry it until
it turns yellow, drain off some of the water the lentils were boiled in, add
them to the dressing and simmer one-half hour longer before serving.
GREEN PEAS.
When the peas are fresh, shell them and wash them in a colander in cold water. Then put them into cold water and let simmer twenty minutes; season with plenty of butter and salt and a cupful of cream. Canned peas should merely be turned out of the can, liquor poured off the peas, rinsed, and left on to boil. When done add milk, butter and salt. When they have come to a boil once they are ready for the table.
Records on this page
Boiled RiceFried Egg PlantEgg Plant CakesVegetable Oysters