Lettuce and dice of cold boiled potatoes and cold boiled beets.
Potatoes piled in the center, beats next, and lettuce around the
edge of the dish. Serve with French dressing. This makes a
very fine salad.
CUCUMBER SALAD.
Two hours before dinner, slice on a slaw-cutter four full-grown,
but not yellow, cucumbers; salt and let stand in an earthen dish.
Half an hour before dinner, drain in a colander. While they
are draining, peel and slice two onions and fry in a spoonful of
lard. Beat together the yolk of an egg, half a teacupful of sweet
cream and two tablespoonfuls of water. Put the drained cucum-
bers in a porcelain kettle with the onion, pour on the beaten
mixture, dredge over a little flour, add half a teacup of sharp
vinegar✪ Cucumber Salad. Boil up five minutes. Serve hot.
To FRINGE CELERY FOR GARNISHING.
Cut the stalks into two inch lengths; stick plenty of coarse
needles into a cork; draw half of the stick of each piece of
celery through the needles. When all the fibrous parts are sepa-
rated, lay the celery in some cold place to curl and crisp.
VEOKTABLKS.
EULES FOR COOKING VEGETABLES.
Have them as fresh as possible. Stale and withered ones are un-
wholesome and unpalatable. Summer vegetables should be cook-
ed the same day they are gathered, if possible. Pick over and
wash well, cutting out all decayed or unripe parts. If you boil
them, put a little salt in the water. Cook them steadily after you
put them on. Be sure they are thoroughly done. Hare vegeta-
bles are neither good nor fashionable. Drain well. Serve hot.
Vegetables should never be washed until immediately before pre-
paring them for the table. Lettuce is made almost worthless rn
flavor by dipping it in water some hours before it is served. Po-
tatoes suffer even more than any other vegetable through the
washing process. They should not be put in water till just ready
for boiling. All vegetables are better pooked in soft water, pro-
vided it is clean and pure; if hard water is used, put in a small
pinch of soda.
Never split onions, turnips and carrots, but slice them in rings,
cut across the fiber, as they thus cook tender much quicker.
Always add both salt and a little soda to the water in which greens
are cooked, as soda preserves the color.
A little sugar added to turnip, beets, pease, corn, squash and
pumpkin is an improvement, especially when the vegetables are
the common kind.
A piece of red pepper, the size of a fingernail, or a piece of
charcoal, dropped into meat or vegetables, when first beginning
to cook, will aid greatly in killing the unpleasant odor. Eemem-
ber this for boiled cabbage, greens, beans, onions and mutton.
86' VEGETABLES.
BOILED POTATOES — With the Skins.
Wash the potatoes clean and put them on to boil in eold water,
with a pinch of salt. Have them of uniform size, and cook stead-
ily until a fork will pierce easily to the heart of the largest; then
pour off the water, every drop; sprinkle with salt and set back
on the range, a little to one side, with the lid of the pot off; let
them dry three or four minutes, peel quickly, and serve in an un-
covered dish.
BOILED POTATOES — Without the Skins.
Page 50 · 1 recipe record on this page
Presented as published in 1887. 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
Lettuce and dice of cold boiled potatoes and cold boiled beets. Potatoes piled in the center, beets next, and lettuce around the edge of the dish. Serve with French dressing. This makes a very fine salad.
CUCUMBER SALAD.
Two hours before dinner, slice on a slaw-cutter four full-grown, but not yellow, cucumbers; salt and let stand in an earthen dish. Half an hour before dinner, drain in a colander. While they are draining, peel and slice two onions and fry in a spoonful of lard. Beat together the yolk of an egg, half a teacupful of sweet cream and two tablespoonfuls of water. Put the drained cucumbers in a porcelain kettle with the onion, pour on the beaten mixture, dredge over a little flour, add half a teacup of sharp vinegar. Boil up five minutes. Serve hot.
To FRINGE CELERY FOR GARNISHING.
Cut the stalks into two inch lengths; stick plenty of coarse needles into a cork; draw half of the stick of each piece of celery through the needles. When all the fibrous parts are separated, lay the celery in some cold place to curl and crisp.
VEGETABLES.
RULES FOR COOKING VEGETABLES.
Have them as fresh as possible. Stale and withered ones are unwholesome and unpalatable. Summer vegetables should be cooked the same day they are gathered, if possible. Pick over and wash well, cutting out all decayed or unripe parts. If you boil them, put a little salt in the water. Cook them steadily after you put them on. Be sure they are thoroughly done. Rare vegetables are neither good nor fashionable. Drain well. Serve hot. Vegetables should never be washed until immediately before preparing them for the table. Lettuce is made almost worthless in flavor by dipping it in water some hours before it is served. Potatoes suffer even more than any other vegetable through the washing process. They should not be put in water till just ready for boiling. All vegetables are better cooked in soft water, provided it is clean and pure; if hard water is used, put in a small pinch of soda.
Never split onions, turnips and carrots, but slice them in rings, cut across the fiber, as they thus cook tender much quicker.
Always add both salt and a little soda to the water in which greens are cooked, as soda preserves the color.
A little sugar added to turnip, beets, pease, corn, squash and pumpkin is an improvement, especially when the vegetables are the common kind.
A piece of red pepper, the size of a fingernail, or a piece of charcoal, dropped into meat or vegetables, when first beginning to cook, will aid greatly in killing the unpleasant odor. Remember this for boiled cabbage, greens, beans, onions and mutton.
BOILED POTATOES — With the Skins.
Wash the potatoes clean and put them on to boil in cold water, with a pinch of salt. Have them of uniform size, and cook steadily until a fork will pierce easily to the heart of the largest; then pour off the water, every drop; sprinkle with salt and set back on the range, a little to one side, with the lid of the pot off; let them dry three or four minutes, peel quickly, and serve in an uncovered dish.
BOILED POTATOES — Without the Skins.
Records on this page
Cucumber Salad