For a peck of greens take half of a good-sized jowl✪ Jowl and Greens, and wash it well; place a piece of paper on the stove, and with the blaze thus made singe off all the hairs ; then pour over it boiling water, scrape it with a knife, and wash it with a cloth ; repeat this process two or three times ; place it in an iron pot, cover it with cold water, and boil it for about three hours; then put in the greens, which have been well looked over and laid in cold water for a half hour or longer, and cook all together until done, which will take from a half to three-quarters of an hour. Remove the skin from the jowl, dot it with pepper, and place it in the center of a meat-dish, surround it with the greens, and garnish with slices of hard-boiled eggs. Add salt while cooking, ac- cording to taste. This manner of cooking applies to all the varieties of greens. GREEN PEASE. Put a quart of hulled pease in cold water, add a small pinch of soda, and boil for thirty minutes ; drain off all the water, put in a piece of butter the size of a hen's egg, rolled in flour, salt and pepper to taste✪ Green Pease. When the butter is melted, stir lightly, so as not to break the pease, and serve. STEWED SPINACH. Take young spinach, tie it in a thin cloth, throw it into boiling water, with some salt (one tea-spoonful to a quart of water) ; when nearly done, take it out, drain it, and lay it in cold water for a quarter of an hour; drain it again, squeez- ing it gently, cut it in small pieces, and put it into a stew- pan, with butter the size 6f a hen's egg. After it has stewed The New Kentucky Home Cook Booh. 163 slowly for fifteen minutes, add a tea-spoonful of flour, with a little salt, and a half tea-cupful of cream. Serve on toast dipped in melted butter ; garnish with slices of hard-boiled eggs, FRENCH CANNED PEASE. These are cooked by opening the can and placing it in a kettle of boiling water until they are thoroughly heated. There is sufficient water in the can to cook the pease. Add butter, salt, and pepper, and serve. If intended as a gar- nish for sweet-breads, pour all the liquor off, leaving them dry as possible. A half tea-cupful of cream or rich milk may be added to either fresh or canned pease, and is an im- provement. STEWED BEETS. Boil small beets with an inch or two of the tops on to prevent the color from boiling out ; be careful not to prick them with a fork for the same reason. When tender, re- move the skin and tops, place them whole in a dish, season with a little melted butter, salt, and pepper. Serve hot. They are also very nice served with the sauce Hollandaise. It requires from one to two hours to cook young beets, ac- cording to their size. BAKED BEETS. One of the best ways to cook beets is to bake them. It will take longer by fifteen or twenty minutes to bake them than to boil them. Wash them perfectly clean, put them into a pan with a little water, and cook until perfectly ten- der. When done, remove the skin, and serve the same way as boiled ones. ASPARAGUS. Lay the asparagus in cold water for one hour; tie it into bundles of equal length, and drop it into well-salted boiling water, and cook until tender; if young and fresh, they should be done in twenty minutes. While boiling, prepare some 164 The New Kentucky Home Cook Book. ✪ Stewed Spinach

AI-modernized reading of the original text

For a peck of greens take half of a good-sized jowl, and wash it well; place a piece of paper on the stove, and with the blaze thus made singe off all the hairs ; then pour over it boiling water, scrape it with a knife, and wash it with a cloth ; repeat this process two or three times ; place it in an iron pot, cover it with cold water, and boil it for about three hours; then put in the greens, which have been well looked over and laid in cold water for a half hour or longer, and cook all together until done, which will take from a half to three-quarters of an hour. Remove the skin from the jowl, dot it with pepper, and place it in the center of a meat-dish, surround it with the greens, and garnish with slices of hard-boiled eggs. Add salt while cooking, according to taste. This manner of cooking applies to all the varieties of greens. GREEN PEASE. Put a quart of hulled pease in cold water, add a small pinch of soda, and boil for thirty minutes ; drain off all the water, put in a piece of butter the size of a hen's egg, rolled in flour, salt and pepper to taste. When the butter is melted, stir lightly, so as not to break the pease, and serve. STEWED SPINACH. Take young spinach, tie it in a thin cloth, throw it into boiling water, with some salt (one tea-spoonful to a quart of water) ; when nearly done, take it out, drain it, and lay it in cold water for a quarter of an hour; drain it again, squeezing it gently, cut it in small pieces, and put it into a stewpan, with butter the size of a hen's egg. After it has stewed The New Kentucky Home Cook Booh. slowly for fifteen minutes, add a tea-spoonful of flour, with a little salt, and a half tea-cupful of cream. Serve on toast dipped in melted butter ; garnish with slices of hard-boiled eggs, FRENCH CANNED PEASE. These are cooked by opening the can and placing it in a kettle of boiling water until they are thoroughly heated. There is sufficient water in the can to cook the pease. Add butter, salt, and pepper, and serve. If intended as a garnish for sweet-breads, pour all the liquor off, leaving them dry as possible. A half tea-cupful of cream or rich milk may be added to either fresh or canned pease, and is an improvement. STEWED BEETS. Boil small beets with an inch or two of the tops on to prevent the color from boiling out ; be careful not to prick them with a fork for the same reason. When tender, remove the skin and tops, place them whole in a dish, season with a little melted butter, salt, and pepper. Serve hot. They are also very nice served with the sauce Hollandaise. It requires from one to two hours to cook young beets, according to their size. BAKED BEETS. One of the best ways to cook beets is to bake them. It will take longer by fifteen or twenty minutes to bake them than to boil them. Wash them perfectly clean, put them into a pan with a little water, and cook until perfectly tender. When done, remove the skin, and serve the same way as boiled ones. ASPARAGUS. Lay the asparagus in cold water for one hour; tie it into bundles of equal length, and drop it into well-salted boiling water, and cook until tender; if young and fresh, they should be done in twenty minutes. While boiling, prepare some 164 The New Kentucky Home Cook Book.

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