SOLTIIKRN RICE

To one teacup of rice put one quart of water, and one spoonful of salt ; cook until the grains are done, but not soft, or broken, which will take about twenty minutes ; drain off all the water, and set on the back of the stove. Keep it tightly covered, and do not stir at any time, as stirring breaks the grains, and makes it sticky. If properly cooked when turned into the dish, each grain will be whole, and will not stick together ; it is much better than when all in a musli. — Mrs. M. J. Brealcer, Fayette, Mo.

I.IMA BEAXS.

Boil about an hour ; p^ur the water off; season with salt, pepi)er, and butter; send to the table hot. Dried Lima beans must be soaked over night, and boiled two hours, or until they are soft, and should have some cream added to the dressing.

BAKED PORK AXD BEANf!i.

Boil with one quart of dry beans a pound of salt pork. Put them on in cold water and boil until beans are tender, but not mashed. Place the beans in a baking dish ; lay the pork in the center, on top of beans. Bake in a slow oven till all are nicely browned.

Bake a quarter of a pound of macaroni until tender.

To two well-beaten eggs add a little more than a pint of

sweet milk, tablespoonful butter, pepper, salt, a quarter

of a pound grated cheese. Pour over the macaroni, and

stir all well together. Put into a baking dish, and bake

until brown.

SICCOTASII.

One quart of Lima beans, put on in two quarts of cold water, while boiling cut the corn from a dozen ears,

48 THE MISSOURI COOK BOOK.

and boil cobs for a few minutes with the beans ; when the beans are done stir the corn with the beans, and add one cup of cream, one tablespoonful of butter, one tea- spoonful of sugar, salt, and pepper to taste ; the corn should cook twenty minutes. A small piece of salt pork, cooked with the beans, is a great improvement.

BOII.£I> BEETS.

Wash, without breaking the skin; put to cook in boiling water; boil till done. Slice and season with butter, salt and pepper. Do not put on the vinegar, as many prefer them without.

Peel, and cut in slices ; boil with a piece of fresh pork, or beef. When done take out with a wire spoon, mash well, and season with salt, and pepper.

Scrape them clean, cut in slices, lengthwise, and boil with a few slices of salt pork in a stew-pan, or skillet, till tender. Serve in a vegetable dish.

\ EGETABI.E OYSTER.

Cut into small pieces, and let stand in cold water a short time ; boil until done ; drain the water off, and pour over milk, or cream. Season with butter, pepper, and salt.

ASPARAGUS.

Get the stalks of equal length ; tie up ; boil in salted water about half an hour; lay on buttered toast, and pour melted butter and cream over it.

BOII.ED OaflOBfS.

When peeling onions keep them under water, and all weeping of the eyes will be avoided. Put to cook in boiling water. Boil a few minutes, then drain off the water, put on more water, and boil again ; and still a third, where they may remain till tender. This renders

VEGETABLES. 49

them mild in flavor. When the last water is poured off, add a cup of milk, and seasoning of butter, pepper, and salt. Boil up, and serve. The milk helps to relieve them of their offensiveness. Onions are very healthful, and it would be better for the generality of people if they ate them oftener. — Mrs. Owens- Cook Book.

FRI£I> EGG PliA^fT.

Pare, and cut in slices half an inch thick ; sprinkle a little salt on each side, and press down, for an hour ; then rinse in clear water, and dry well with a towel ; dip in egg and rolled cracker, and fry a nice brown.

BOIIiED CARROTS.

Wash and scrape well, and lay in cold water half an hour; if large, split them; boil until tender; butter well, and serve hot.

BOIIiED HOMIIVY.

Soak over night in cold water ; next day put it into a pot, with at least two quarts of water to a quart of hominy, and boil slowly three or more hours, until soft ; drain in a colander, and stir in butter, pepper, and salt. In cold weather a large quantity can be boiled, and used when needed.

TO BOIIi STRIXG BEAXS.

Put a piece of salt pork, or bacon, in cold water; when it boils, skim ; put in beans, and boil about two hours.

SCAIiliOPEB TOMATOES.

Put in a buttered baking dish a layer of bread, or cracker crumbs, seasoned with bits of butter ; then a layer of sliced tomatoes, seasoned with salt, pepper, and sugar, if desired ; then a layer of crumbs, and so on till the dish is full, flnishingwith the crumbs. Bake about three-quarters of an hour.

50 THE MISSOURI COOK BOOK.

PARS:RfIPS, SAU TED.

Parboil tliem, after cutting lengthwise ; place in a baking dish, with sugar and butter — a layer of the slices ; then the butter and sugar ; then slices ; so on until the dish is full. Pour in water enough to make a syrup, and bake. — Hiss Lou Smith, Fayette, Mo.

Having scraped the salsify roots, and washed them in cold water, parboil them ; then take them out ; drain them ; cut them into large pieces, and fry them in butter. Salsify is frequently stewed slowly till quite tender, and then served up with melted butter ; or it may be first boiled, then grated, and made into cakes, to be fried in butter. Salsif}^ must not be left exposed to the air, or it will turn blackish.

CAlTI^IFIiOWER.

Trim off the outside leaves, and put the cauliflower into well salted boiling water. Be careful to take it out as soon as tender, to jDrevent it dropping into pieces. Make in a saucepan a white sauce, in this way : Put butter the size of an ^^^ into the saucepan, and when it bubbles, stir in a scant half teacupful of flour ; stir well until cooked, then add two teacupfuls of thin cream, some pepper and salt ; stir it over the fire until perfectly smooth ; pour the sauce over the cauliflower, and serve.

-»-'i',U!is",

riH)i{j';.D.MUiA,i;

o:fiKi.ETTi:.

Five eggs, pint of sweet milk, four tablespoons of flour ; season with salt and pepper. Beat tlie yolks of the eggs until very light, then add pepper and salt. Take from the pint of milk a teacupful, into it stir until smooth the four tablespoons of flour ; stir this with the other milk into the eggs, and lastly, the whites beaten to a stiff" froth. Have skillet hot, and grease well with lard, or butter ; when slightly brown turn one half over the other. Serve on oval-shaped meat dish. — Mrs. E. Major, Fayette^ Mo.

For a small family, take six eggs, beat the yellows and whites separately. Put the eggs together, and beai for a few minutes ; add a little salt and pepper, if you like. If 3^ou have cold boiled ham at any time, chop some flne, and put it in ; it makes the omelette very nice. Cook in a stewpan well greased with butter. —Mrs. E. W. Bedford.

In the flrst place, be sure your eggs are fresh, or you will fail. Break them into an earthen dish, and beat just enough to mix the whites and yolks together nicely, then add a tablespoonful of sweet milk, or cream, for every egg, and then beat thoroughl}^ as you would for sponge cake. Have your pan perfectly dry, and hot enough to melt, but not to brown your butter ; turn in your omelette, and place over the fire at once, but be careful it does not burn. Take a thin-bladed knife and run carefully under the bottom, to let what is

52 THE MISSOURI COOK BOOK.

not cooked get below. Do not cook the whole mass solid, or you will have it hard and dry, as its own heat will cook it some time after it is taken up ; commence at one side and carefully roll over and over until the whole is in a roll. Let it brown a nice brown. Turn out on a hot dish, and serve. Do not put on a grain of salt while cooking, or it will be tough and flat. The butter, if well salted, will make it salt enough. — Mrs. L. Coolc, Fayette, Mo.

CHEESE OMEIiETTE.

Six eggs, one cup <>f grated cheese, pepper and salt to taste ; beat all together about one minute. Have a bright, smooth frying-pan ; let it heat well, and put in a piece of fresh butter, size of half an e,gg ; now pour on your beaten eggs ; stir from one side to the other with a spoon, until they are set. It is then ready to serve. With a quick movement of the cake lifter, throw one half over the other, then slide on a warm platter, and eat while hot. — Mrs. J. R. Findley, St. Louis., Mo.

SCRAMBIiED EGGS.

Six eggs beaten hard a few minutes ; a good pinch of salt and pepper ; a half teacup of rich milk ; a table- spoon of melted butter; have your skillet quite hot, and well greased ; pour in the mixture, and begin stir- ring at once ; keep stirring well from the bottom, till it is well set, which will be in a few seconds, then empty into a warmed dish, and keep closely covered. It should be prepared just before going to table. — Miss Lou Smith., Fayette, Mo.