water with salt to taste ; when grains become tender, drain oflF water and set back on stove to steam, first turning it carefully over from bottom of pot with a spoon to allow steam to pass through ; if pro- perly cooked the grain should all stand separately though perfectly tender ; take half can large tomatoes, stewed till smooth and free from lumps ; stir into rice large tablespoon butter✪ Rice Pie, then mix in to- matoes and hash with hard-boiled eggs sliced thin ; put the whole into large baking dish ; cut two more eggs over top, pressing gently down into the rice to prevent drying up ; sprinkle with white pep- per and bake till brown ; when done set disn on a large Hat dish and serve hot for dinner. Some cooks smooth rice with back of a spoon, and then brush over with yolk of an egg, and set in oven to color ; but rice well boiled, white, dry, and with every grain distinct, is by far the preferable mode of dressing it. During the process of boiling, should be attentively watched, that it be not overdone, as, if this is the case it will have a mashed and soft appearance. Salsify, — Slice crosswise five or six good-sized plants, cook till tender in water enough to cover, then add a pint or more of rich milk mixed wsth one tablespoon flour, season with butter, pepper and salt, let boil up and pour over slices of toasted bread ; or for Salsify Soup, add three pints milk, or half milk and water, season and serve with crackers like oyster soup ; a little codfish added dves more of an ovster flavor. For Salsify Fritters^ scrape, Doil, drain and mash ; add beaten egg, salt, pepper, four tablespoons cream and flour enough to make batter that will drop from end of spoon. Fry as directed in Fritters. When scraping salsify it is well to drop it in cold water in which there is a little vinegar as sal- sify darkens so very quickly by exposure to air. Summer Squash. — Take a tender one, cut in slices, skin and all, dip in water then in flour, or single-bread or dip in batter, and fry in hot lard. These taste like Egg-plant; or tor Squash Patties^ steam till tender, take up and mash to a pulp, let cool a little, sea- son with pepper, salt, butter and add flour until stiff, two eggs and a little sweet milk ; make in little cakes or drop in hot lard and fry brown. Winter Squash, — As shell is often so very hard an easy way is to put a whole squash in a steamer, after washing ofl* outside and let steam half an hour. That softens the shell sufficiently, and it can be cut in strips about the width of two fingers. Place in baking pan, finish as above or rub with a brush dipped in butter and sprinkle with a little salt and sugar. Bake without burning, using greased paper if necesssry, For Squash Cakes, take any cooked squash, mash, and to a pint add one egg, cracker-crumbs till stifl" enough to shape, season with salt✪ Salsify with Milk and pepper, add teaspoon sugar, make into cakes and fry in frving-pan. These are delicious. A little butter may be added if wished. ^ 39 610 VEGETABLES.

AI-modernized reading of the original text

water with salt to taste ; when grains become tender, drain off water and set back on stove to steam, first turning it carefully over from bottom of pot with a spoon to allow steam to pass through ; if properly cooked the grain should all stand separately though perfectly tender ; take half can large tomatoes, stewed till smooth and free from lumps ; stir into rice large tablespoon butter, then mix in tomatoes and hash with hard-boiled eggs sliced thin ; put the whole into large baking dish ; cut two more eggs over top, pressing gently down into the rice to prevent drying up ; sprinkle with white pepper and bake till brown ; when done set disn on a large Hat dish and serve hot for dinner. Some cooks smooth rice with back of a spoon, and then brush over with yolk of an egg, and set in oven to color ; but rice well boiled, white, dry, and with every grain distinct, is by far the preferable mode of dressing it. During the process of boiling, should be attentively watched, that it be not overdone, as, if this is the case it will have a mashed and soft appearance. Salsify, — Slice crosswise five or six good-sized plants, cook till tender in water enough to cover, then add a pint or more of rich milk mixed with one tablespoon flour, season with butter, pepper and salt, let boil up and pour over slices of toasted bread ; or for Salsify Soup, add three pints milk, or half milk and water, season and serve with crackers like oyster soup ; a little codfish added gives more of an ovster flavor. For Salsify Fritters, scrape, boil, drain and mash ; add beaten egg, salt, pepper, four tablespoons cream and flour enough to make batter that will drop from end of spoon. Fry as directed in Fritters. When scraping salsify it is well to drop it in cold water in which there is a little vinegar as salsify darkens so very quickly by exposure to air. Summer Squash. — Take a tender one, cut in slices, skin and all, dip in water then in flour, or singleread or dip in batter, and fry in hot lard. These taste like Eggplant; or for Squash Patties, steam till tender, take up and mash to a pulp, let cool a little, season with pepper, salt, butter and add flour until stiff, two eggs and a little sweet milk ; make in little cakes or drop in hot lard and fry brown. Winter Squash, — As shell is often so very hard an easy way is to put a whole squash in a steamer, after washing off outside and let steam half an hour. That softens the shell sufficiently, and it can be cut in strips about the width of two fingers. Place in baking pan, finish as above or rub with a brush dipped in butter and sprinkle with a little salt and sugar. Bake without burning, using greased paper if necessary. For Squash Cakes, take any cooked squash, mash, and to a pint add one egg, cracker-crumbs till stifl" enough to shape, season with salt and pepper, add teaspoon sugar, make into cakes and fry in frying-pan. These are delicious. A little butter may be added if wished. ^ 39

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