The white ribbon cook book

Green Corn (Boiled) — Strip off all the outer husks, allowing the innermost to remain; remove the silk and re-cover the ear with the remaining 112 White Ribbon Cook Book, husk, secure with a piece of thread, plunge into boiling salted water, and boil % hour. Cut off stalks and dish upon a napkin. Green Corn (Roasted) — Open the husks, remove the silk, close the husks closely, and roast in the ashes of a wood fire until tender; serve with butter, pepper and salt. This is frequently eaten in camp. Summer Squash — Pare the outer rind, remove the seeds, quarter, and lay in ice water 10 minutes; put into boiling water, a little salt, and cook until tender; press all the water from them. Mash smooth, season with butter and pepper and serve hot. Winter Squash — Proceed as above, allowing more time to cook; before putting into the boiling water, allow it to soak in cold water 3 hours. Cauliflower (Boiled) — Wash in 2 or 3 waters. Cut off the end of stalk and outer leaves, allow to lie in salt and water 5 minutes, plunge into boiling salted water, and boil 15 or 20 minutes; drain and serve hot. Cauliflower (Fried) — Pick out all the green leaves from a cauliflower, and cut off the stalk close; put it head downward in a saucepan full of boiling salted water; do not overboil it; drain it on a sieve, pick it out into small sprigs, and place in a deep dish with plenty of vinegar, whole pepper, salt, and a few cloves. When it has lain about an hour in this drain it, dip in batter, and fry in hot lard to a golden color. Cauliflower (Scalloped) — Choose a cauliflower of medium size, boil it 20 minutes; put into a saucepan 1 oz. butter, % gill milk, and 1 oz. bread crumbs; add cayenne and salt to taste, and stir till the bread has absorbed the milk and butter. Beat an egg and add this to the sauce, Vegetables. 113 but be sure that it does not simmer after the egg has been added. Butter a flat tin dish, take off the fine leaves of the cauliflower and place them all round on it, break up the flower carefully and lay in the center, making it as high as possible; pour the sauce over this, sprinkle a few breadcrumbs on the top, and bake 10 minutes. Green Peas (to Keep) — Shell, and put them into a kettle of water when it boils; give them 2 or 3 warmings only, and pour them in a colander; when the water drains off, turn them out on a table covered with cloth, and pour them on another cloth to dry perfectly; then bottle them in wide-mouthed bottles, leaving only room to pour clarified mutton-suet upon them an inch thick, and for the cork. Resin it down, and keep it in the cellar or in the earth. When they are to be used, boil them till tender, with a piece of butter, a spoonful of sugar, and a little mint. Green Peas (Stewed) — Put a quart of peas, a lettuce and an onion, both sliced, a piece of butter, pepper, salt, and no more water than hangs round the lettuce from washing; stew them 2 hours very gently. When to be served, beat up an egg and stir it in, or a little flour and butter. Some think a teaspoonful of white powdered sugar is an improvement. Green Peas (a la Francaise) — Put the