VEG-ETABLES

["All vegetables are better cooked in soft water, provided it is clean and pure; if hard water is used, put in small pinch of soda. The water should be freshly drawn, and should only be put over fire in time to reach the hoiling point before the hour for putting in vegetables, as standing and long boiling frees the gases and renders the water insipid. The fresher all vegetables are, the more whole- some. After being washed thoroughly, put them in the hoiling water using only enough to cook them, as when much is to be drained off some of the sweetness of the vegetables is lost. If they are fresh they will not need to be placed in cold water before cook- ing ; but if not so, then let stand half an hour in it, but some of the flavor is thereby lost. Keep water boiling all the time, and if more has to be added, let it be boiling; do not cook too long, only till tender^ as too long cooking is A'ery injurious. This is true of all vegetables ; they must be thor- oughbj done, that is cooked tender, one can eas- ily test them, and should then be eervecl at once. Where there is danger from burning, the kettle illustrated is of great service. It is very nice for spinach, etc., where it is cooked without water. While all are best fresh, green corn and pease ^-b^i^^uk ..\"ue.", "must be so to be in their prime. The proportion of salt in cooking vegetables is a heaping tablespoon to every gallon of water, added when half done ; after vegeta])les are added, press down with a wooden spoon, skim when necessary, and for green vegetables, such as asparagus, pease, beans, etc., do not put cover on the kettle or saucepan. If one is very particular about preserving their color ; when done, drain and place in cold salted water a moment or two or till", "VEGETABLES.", "ready to use, then reheat, season and serve. Sometimes pease, beans, etc., do not boil easily and it has usually been imputed to the cold- ness of the season, or the rains. This peculiar notion is erroneous. The difficulty of boiling them soft arises from an excess of gypsum imbibed during their growth. To correct this, throw a small quant- ity of carbonate of soda (common baking soda) in the pot with the vegetables. For keeping vegetables fresh for present use, see Keep- ing Fruits and Vegetables. Never split onions, turnips and carrots, but slice them in rings cut across the fiber, as they thus cook tender much quicker. If the home garden furnishes the supply of pease, spinach, green beans, asparagus, etc., pick them in the morning early, when the dew is on, and put them in a clean cool place, near ice if possible. A piece of red pepper the size of finger nail, dropped into meat or vegetables when first beginning to cook, will aid greatly in killing the unpleasant odor. Remember this for boiled cabbage, green beans, onions, mutton and chicken. All vegetables should be thoroughly cooked, and require a longer time late in their season. Cabbage, potatoes, carrots, turnips, parsnips, onions and beets are injured for some by being boiled with fresh meat, and they also in- jure the flavor of the meat. In cutting vegetables in fancy shapes a set of vegetable cutters that come nicely packed in a box are very convenient. The \"regula- tion\" greens such as dandelions,", "Vegetable Cutteis.", "spinach, sorrel, horseradish and beet tops, mustard, borage, chicory, and corn salad are sometimes cooked alone and sometimes with salt pork as preferred. In preparing them, first wash them leaf by leaf in warm water, rather more than tepid, having a dish of cold water to place them in immediately. The warm water more cer- tainly cleans the leaf and does not destroy the crispness if they are placed at once in cold water with a little salt in it. But whether washed in warm water or cold water, take them leaf by leaf, break- ing the heads ofi\", not cutting them, and they will often need two or three waters as they are sometimes quite sandy. To guard against insects some put a little salt, tablespoon to a quart, in the water in which they are washed, using cold water for this. Steaming is a very easy and satisfactory way in which to cook most vegetables, especially those of a watery nature and many prefer it to boiling.", "854 VEGETABLES.", "The patent steamers are very convenient as two or more vegetables can be steamed at once without the mingling of flavors. These are some of the general suggestions for cooking vegetables but as there are so many individual ones each recipe will be a law unto itself.", "Artichokes. — There are two varieties ; the Jerusalem, resembl- ing potatoes, which scrape, placing at once in cold, salted water in which a half gill vinegar has been added ; when ready to cook, place in boiling water to not quite cover and boil till tender, about half an hour, salting just before they are done. Drain and pour over a sauce made by browning in frying pan three tablespoons butter and one of flour, adding half pint vinegar, a little salt, speck cayenne, half teaspoon sugar and boiling up once. This makes a dish much relished. They can also be mashed as potatoes, or Fried, by slic- ing very thin and placing in the vinegar water as above; drain oflf water, and season with pinch salt and pepper. Break eggs into a bowl, add three teaspoons salad oil and teaspoon flour, mix thor- oughly, and pour over the artichokes ; stirring them with the hand lightly so as to cover every portion of theai with the mixture. Fry very gently of a light gold color, drain on blotting paper, and pile them up in a white napkin, garnish with fried parsley and serve. For the Cardoon Artichoke in which the tops are what are used, wash artichokes well in several waters; see that no insects remain about them, and trim away leaves at bottom. Cut off stems and put tops into boiling water, to which have been added tablespoon salt and pinch soda. Keep saucepan uncovered, and let boil quickly until tender; ascertain when they are done by thrusting a fork in them, or by trying if the leaves can be easily removed. Take them out, let them drain for a minute or two, and serve in a napkin, or with a little White Sauce poured over. A tureen of melted butter should accompany them. This vegetable, ", "Asparagus. — In gathering asparagus, never cut it off, but snap or break it ; in this way the white, woody part, which no boiling can make tender, is left in ground. Cook as Asparagus Toast on page 58; or cut asparagus, when boiled, into little bits, leaving out white end, make gravy as in above recipe, put cut asparagus into a hot dish, and turn the gravy over and serve ; or use only a little water, drain and add cream for the gravy. A simple manner of boiling aspara-", "VEGETABLES 855", "gus is to tie in a bundle, or some first wrap in cotton cloth and then tie, and set upright in a saucepan containing boiling water enough to reach nearly to the tender tips ; boil rapidly till tender ; lay a napkin on a hot platter, take out asparagus, drain for a moment, place on napkin, unwrap, and fold over the asparagus the corners of the napkin, and serve in this form, with White g Sauce in a gravy-boat ; or On Toast, by cooking as above and then dip toast in asparagus water, place on a hot dish and lay the asparagus on each Asparagus on Toast. slice with bits of butter between the stalks. For Ambushed Aspara- gus or Asparagus Rolls, cut off tender tops of fifty heads of aspar- agus ; boil and drain them. Have ready as many stale biscuits or rolls as there are persons to be served, from which you have cut a neat top slice and scooped out the inside. Set them in the oven to crisp, laying the tops beside them, that all may dry together. Mean- while boil the stalks in a little water, skim out and add a cup of milk or cream, then beat in yolks of two eggs ; set over fire and stir till it thickens, when add a tablespoon butter, and season with salt and pepper. Into this put asparagus, minced fine and remove from fire at once. Fill the rolls with mixture, put on tops, fitting them carefully ; set in oven three minutes, after which arrange on a dish, and serve hot. More eggs can be used and any proportion of asparagus, sauce, etc., may be made. This seems like an [elaborate dish, but it is not difficult to make and in the early season is a nice way of making a small quantity serve quite a number. For Fried Asparagus, blanch it a couple of minutes, and then drain ; dip each piec", "856 VEGETABLES.", "Butter Beans. — With a knife cut off the ends of pods and strings from both sides, being very careful to remove every shred ; cut every bean lengthwise, in two or three strips, and leave them for half an hour in cold water. Much more than cover them with boil- ing water; boil till perfectly tender. It is Avell to allow three hours for boiling. Drain well, return to kettle, and add a dressing of half a gill cream, one and a half ounces butter, one even teaspoon salt, and half a teaspoon pepper. This is sufficient for a quart of cooked beans. For String Beans, string, snap and wash two quarts beans, boil in plenty of water about fifteen minutes, drain oft' and put on again in about two quarts boiling water ; boil an hour and a half, and add salt and pepper just before taking up, stirring in one and a half tablespoons butter rubbed into two of flour and half pint sweet cream. Or, boil a piece of salt pork one hour, then add beans and boil an hour and a half. Or for Castle Beans, put on string beans in boiling water and after cooking an hour add a half pound of salt pork and cook three hours ; add a little thickening if needed, and serve with Steamed Corn Bread, page 30. ¥ov Beans, French /Style, choose small young beans, strip oft' ends and stalks throwing them into cold water, Avash and drain well, boil in salted boiling water in a large saucepan ; drain, put in a clean saucepan, shake over the fire until they are quite hot and dry; add three tablespoons butter, one of veal or chicken broth, season Avith white pepper, salt and the juice of half a lemon, stir well and serve. To preserve color cook String Beans as follows : Take strings oft' small young beans, wash and cut in sliver", "VEGETABLES. 857", "tablespoon molasses to every quart of beans, a quarter of a pound salt pork scored on the top, and a little salt and pepper. Fill the pot with the water from beans, and let it stand in the oven where it will bake very slowly for twelve hours. As the water dries out, add more. The beans must be light brown when done.", "Beets. — Remove leaves, wash clean, being careful not to break off the little fibers or rootlets, as the juices would thereby escape and they would lose their color ; boil in plenty of water loithout salt, if young, two hours, if old, four or five hours, or till one will yield to pressure, never try with a fork ; take out, drop in a pan of cold water, and slip off the skin with the hands ; slice those needed for imme- diate use, place in a dish, add salt, pepper, butter, and if not very sweet a teaspoon sugar, set over boiling water to heat thoroughly, and serve hot with or without vinegar ; for Pickled Beets, put those which remain into a stone jar whole, cover with vinegar, keep in a cool place, take out as wanted, slice and serve. A few pieces of horseradish put into the jar will prevent a white scum on the vine- gar. For Baked Beets, bake in skins till tender, turning often to bake evenly, testing as above ; or roast in hot ashes, peel, dress and serve as above. For Marbled Beets, after they are boiled and skin- ned, mash together with boiled potatoes, and season to taste with salt; add a large piece of butter (do not use any milk) ; place in a dish, make a hole in center in which put in another piece of but- ter; sprinkle with pepper and serve at once. This is a New Eng- land dish, and very delicious for harvest time, when beets are young and sweet. For Beet Pudding, wash, boil and skin white or red beets ; slice and cut in small squares like a grain of corn, to one pint add one pint milk, two eggs well beaten, a little salt and pepper ; put in buttered baking dish and bake till custard is firm, fifteen or twenty minutes. Beets are especially valuable as an article of food on", "Broccoli, — Strip off dead outside leaves, and cut inside ones off level with the flower; cut off stalk close at bottom, and put brocoli into cold salt and water, with heads downwards. When they have", "858 VEOE'j :.;.", "remained in this for about three-quarters of an hour, and are 'per- fectly free from insects, put them into a saucepan ho'iUng salted water, and keep boiling quickly over a brisk fire, with the saucepan uncovered. Take up moment they are done : drain well, and serve with a tureen of melted butter, a little of which should be poured over the brocoli. If left in the water after it is done it will break, its color will be spoiled, and its crispness gone.", "Boiled Cahhage. — Wash, take off decayed leaves, cut in rather small pieces and put in Z»o/Z///.^ salted water; do not have kettle more than half full of cabbage and keep water boiling rapidly all the time till tender, which can be tested by trying the thick part near- est the stalk. It will not take over fifteen or twenty minutes for new cabbage and about thirty or forty for old. The cause of the strong odor from cooking cabbage is from cooking too long, as in that case the oil begins to escape from it. The flavor is also injured by too long cooking as after vegetables of all kinds are tender the water begins to penetrate them and they should be served at once. Dram and serve by itself or with a Vinegar, Drawn Butter, Cream or White Sauce poured over it. Some only cut in halves or quar- ters and tie in netting or thin muslin. For Creamed Cabbage, slice as for cold slaw and stew in a covered saucepan till tender ; drain it, return to saucepan, add a gill or more of rich cream, tablespoon but- ter, pep])er and salt to taste ; let simmer two or three minutes, then serve. Milk may be used by adding a little more butter; or have a deep spider hot, put in sliced cal)bage, pour quickly over it a pint of boiling water, just enough to keep from burning, cover close and cook till tender, and add half pint rich milk without draining the cabbage. When the milk boils, stir in teaspoon flour moistened with little milk, season, cook a moment and serve ; or add when tender, teaspoon or so of sugar and only cream enough to moisten nicely and just before taking from fire stir in a little vinegar. For Delicate Cabbage, remove all defective leaves, quarter and cut as for coarse slaw, cover well with co", "VEGETABLES. 859", "and pepper, stir well, and let stand five minutes. Have an iron kettle smoking hot, drop one tablespoon lard or part butter and lard into it, then the cabbage, stirring briskly until quite tender ; send to table immediately. One half cup sweet cream, and three table- spoons vinegar — the vinegar added after the cream has been well stirred in and after taken from stove, is an agreeable change. When properly done an invalid can eat it without injury, and there is no offensive odor from cooking. For Heidelberg^ Cahhage, select two small, solid heads of hard red cabbage ; divide in halves from crown to stem; lay the split side down, and cut downwards in thin slices. The cabbage will then be in narrow strips or shreds. Put into a saucepan a tablespoon of clean urippings, butter or any nice fat ; when fat is hot, put in cabbage a teaspoon salt, three tablespoons vinegar (if latter is very strong, use but two), and one onion, in which three or four cloves have been stuck, buried in the middle ; boil two hours and a half; if it becomes too dry and is in danger of scorching, add a very little water. This is very nice. For Synced Cabbage, trim and wash a medium-sized head and shave in rather thin slices, put in a saucepan heaping tablespoon of cold drippings or butter, the same of sugar, half cup vinegar, teaspoon each whole cloves, pepper-corns and salt ; put in cabbage, cover with lid and cook very slowly for three-quarters of an hour or till tender, on back of stove. Every fifteen minutes stir cabbage so as to put uncooked parts to the bottom. Serve on platter with a piece of Braised Meat on it, moistening the cabbage with a little of the broth from the cooked meat. For Southern Cabbage, chop or ", "8(50 VEGETABLES.", "three of very rich milk or cream, pepper and salt. Stir all -well together, and bake in a buttered pudding dish until brown ; serve hot. This dish is digestible and palatable, much resembling cauli- flower. Fur Brussels Sprouts, soak in water a short time, and wash clean, boil in palted water and when done, strain and fry in a tablespoon butter, in which has been browned a tablespoon flour and u small onion cut fine ; add pepper and salt to taste.", "Stewed Carrots. — Take any quantity desired, divide the carrots lengthwise, and boil until perfectly tender, which will require from one to two hours. When done, have ready a saucepan with one or two tablespoons butter, and small cup cream ; slice tiie carrots very thin, or cut in dice and put in the saucepan ; add salt and pepper, and let stew ten or fifteen minutes, stirring gently once or twice, and serve in a vegetable dish. Some add more milk or cream ; when done, skim out carrots, and to the cream add a little flour thicken- ing, or the beaten yolks of one or two eggs. When it boils, pour over the carrots and serve. Carrots may also be boiled with meat like turnips or parsnips and are especially nice with corned beef, but they take longer to cook than either. For Glased Carrots, peel some young carrots all to the same size and shape ; parboil in boil- ing water; drain, and warm in saucepan with butter, a pinch of powdered sugar and little stock ; when boiled, increase fire, and cook until sauce is reduced to a glaze. For Carrot Compote, scrape and slice quarter of an inch thick, stew in water till tender, drain, weigh and to each pound carrots allow pound sugar and cup cider vinegar; cook all together and flavor with orange peel cut very thin, cinnamon and cloves. For Warmed Over Carrots, melt in a spider a piece of batter half the size of an egg. Slice in boiled carrots, and season with pepper and salt. Just before taking up add half cu]) of cream or milk, or omit either and serve them nicely browned. They are liked by some better than when first cooked. Parsnips can be prepared in the same way.", "Boiled CauliHower. — To each two quarts water allow heaping tablespoon salt; choose close and white cauliflower, trim oft' decayed outside leaves, and cut stock off\" flat at bottom ; open flower a little in places to remove insects which generally are found about the stalk, and let cauliflowers lie with heads downward in salt and Avater for two hours previous to dressing them which will effectually draw out all vermin. Then ])ut in boiling water, adding salt in above proportion, and boil briskly for fifteen or twenty minutes over a good fire, keeping saucepan uncovered. Water should be well skimmed, and when cauliflowers are tender, take up, drain, and if large enough, place upright in dish ; serve with plain melted butter, a little of which may be poured over the flowers, or a White Sauce may be used made as follows : Putbuttcr size of an egg into saucepan, and when it bubbles stir in a scant half teacup flour ; stir", "VEGETABLES. 861", "well with an egg-whisk until cooked ; then add two teacups of thin cream, some pepper and salt. Stir it over the fire until perfectly- smooth. Pour the sauce over the cauliflower and serve. Many let the cauliflower simmer in the sauce a few moments ^^';^!'^'^'^'^-^'^^^.^^,^ before serving. Cauliflower is delicious served as %^^' \"\"' '\"^ a garnish around spring chicken, or with fried ^^^ sweet-breads, when the White Sauce should be Boned cauuflower. poured over both. In this case it should be made by adding the cream, flour, and seasoning to the little grease (half a teaspoon) that is left after frying the chickens or sweet-breads. For Baked Cauliflower, prepare as above and parboil five minutes, cut into pieces and put into a pie dish ; add a little milk, season with salt, pepper, and butter, cover with dry grated cheese, and bake. For Scalloped Cauliflower, boil till tender, drain well and cut in small pieces ; put in layers with fine chopped egg and this dressing ; half pint milk thickened over boiling water, with two tablespoons flour and seasoned with two teaspoons salt; one of white pepper and two tablespoons butter ; put grated bread over the top, dot it with small bits of butter, and place it in the oven to heat thoroughly and brown. Serve in same dish in which it was baked. This is a good way to use common heads. A nicer way is to boil them, then place them whole in a buttered dish with stems down . Make sauce with cup bread-crumbs beaten to froth with two tablespoons melted butter and three of cream or milk, one well-beaten egg and salt and pepper to taste. Pour this over the cauliflower, cover dish tightly and bake six minutes in a quick oven, browning them nicely. Serve as above. Or ", "Stewed Celery. — Cut tender, white outside stalks of celery into three inch lengths and boil them for ten minutes in salted water. Then throw away the water and fill up instead with clear strained soup stock, add minced onion and parsley. Boil until the celerv is tender, add piece of butter softened and stirred up with flour, and shake the stew until thickened. Dish pieces in straight order and pour sauce over them. For Steioed Endive, cook as above in milk or cream, but do not season very highly.", "Boiled Corn. — Put well-cleaned ears in salted boiling water, boil three quarters of an hour, or boil in the inside husk for the same time, remove husks and serve immediately. Corn thoroughly cooked is a wholesome dish. Or a better way is to try Steamed Corn, put in steamer and cook an hour ; it is sweeter than if boiled", "862 VEGETABLES.", "in water. For Fried Corn, cut corn from cob ; put in frying-pan with tablespoon butter, cover and cook twenty-five minutes, stir- ring occasionally, but adding no water. The steam will cook it, ii kept covered. Add salt, pepper and a cup of cream when done. For Stewed Buiiea Corn. Com., cut wltli a sharp knife through the center of", "every row of grains, and cut ofl' the outer edge ; then with the back of the blade push out the yellow eye, Avith the rich, creani}'^ center of the grain, leaving the hull on the cob. To one quart of this add half a pint rich milk, and stew until cooked in a covered tin pail, in a ket- tle one-third full of boiling water; then add salt, white pepper, and two or three ounces butter ; allow two hours for cooking ; it seems a long time, but there is no danger of burning, and it requires no more attention than to stir it occasioally and to keep good the sup- ply of water. If drier than liked, add more milk or cream. Or, after cutting corn from the cob, boil the cobs ten or fifteen minutes and take out and put corn in same water ; when tender, add a dress- ing of milk, butter, pepper and salt, and just before serving, stir in beaten eggs, allowing three eggs to a dozen ears of corn. Or, to three pints corn add three tablespoons butter, pepper and salt, and just enough water to cover ; place in a skillet, cover and cook rather slowly with not too hot a fire, from half to three-quarters of an hour, stir with a spoon often, and if necessary add more water, for the corn must not brown ; if desired, a few moments before it is done, add half cup sweet cream thickened with teaspoon flour; boil well and serve with roast beef, scalloped tomatoes and mashed potatoes. Some stew tomatoes, and just before serving mix them with the corn. For Corn Omelet, one dozen ears of corn, three eggs, salt to taste ; boil corn, cut it from the cob, mix with the eggs, and make in small omelets and fry. For Corn Pie, cut corn from two ears of boiled corn ; mix gill of milk, gradually, with tablespoon flou", "Dried Corn. — For a family of eight, wash a pint of corn through one water, and put to soak ov'^rnight in clean cold water (if impos- sible to soak so long, place over a kettle of hot water for two or three hours ;) when softened, cook half an hour in water in which it was soaked, adding more if needed, and as soon as boiling, two", "VEGETABLES. 863", "tablespoons butter, one of flour, and a little salt and pepper. An- other good way to finish is the following : Take yolk of egg, table- spoon milk, pinch salt, thicken with flour quite stiff\" so as to take out with a teaspoon, and drop in little dumplings not larger than an acorn ; cover tightly and cook five or ten minutes ; have enough water in kettle before adding dumplings, as cover should not be re- moved until dumplings are done. Some soak in milk adding more when put on to cook, but when this is done, place in custard kettle, as milk burns easily, and cook an hour or so. For Hulled Co7'?>., when prepared as directed in Winter Vegetables, or as may be bought, cook till tender, adding a little water if needed, season with salt and a tablespoon or two of cream added is an addition. Serve with cream and sugar, or eat as a vegetable with butter. It is delicious warmed over in a little butter, browning nicely.", "Fried Cucwnibers. — Pare and lay in ice water half an hour, cut lengthwise in half-inch slices, dredge with flour, single-bread and fry a delicate brown. For Steimd Cucumbers, cut in quarter-inch slices, pick out seeds, stew, and season like green pease ; or With Onions, pare and slice six cucumbers, take out seeds, and cut three medium-sized onions into thin slices ; put both into stewpan, with pint White Stock, and let boil for half an hour. Beat up yolks of two eggs, stir these into the sauce; add cayenne, salt, and grated nutmeg ; bring to the point of boiling and serve. Do not allow the sauce to boil, or it will curdle. This is a favorite dish with lamb or mutton chops and especially with Baited Steak, prepare round steak as for frying and then place in baking pan with a little boil- ing water, adding more as needed and just before serving add bits of butter and season to taste. This is nice where there is a quantity of steak to cook or the top of the stove is in use.", "Dandelions. — They are fit for use until they blossom. Cut off* the leaves, pick over carefully, wash in several waters, parboil in boiling water an hour, some using pinch of soda, drain well, add salted boiling water, and boil two hours ; when done, turn into a colander and drain, season with butter, and more salt if needed, and cut with a knife ; or after parboiling with soda as above boil with a piece of salt pork, omitting butter in dressing. Potatoes may be added about an hour before greens are done. Different greens are cooked as above or in different ways which are given. Cowslips make a fair substitute for dandelions but are rather insipid. Mus- tard is excellent, when tender, and should be cooked as above. Greens can be had through the season by sowing spinach, beets, and Swiss chard thickly in the garden beds, in a rich soil. They should be sown at intervals of two weeks, a few at a time. The Swiss chard has quite large leaves and stalks, but they are crisp and tender if grown well. It la,cks the delicious sweetness of the beet, but will be liked by any one fond of greens. Young beets are excellent eating, top and root. Where one has a garden always sow the seed thickly,", "864 VEGETABLES.", "and tliin out when the phants become of sufficient size, using for greens, leaving those for winter use to mature in the rows. Spinach is a favorite old plant, and many families Avould not think of being without it. Lettuce is also good for greens, being very temljir and rich in flavor. If dandelion seed is sown in the garden, in good soil, and care is given the plants, one will be surprised to see how great an improvement cultivation makes in it. The leaves will be larger and thicker, and as rich soil induces a vigorous growth and a quick one, they will be much crisper and more tender than those gathered from roadside or meadow.", "Fried Egg Plant. — Peel and cut the purple kind, in slices, sprinkle with salt and pepper, and let drain on a tipped plate for three-quarters of an hour ; make a light batter with one egg, tiour and a little water, dip the slices into it and fry in butter or lard ; or dip in beaten egg, then in cracker-crumbs ; some parboil the egg plant in salted water after slicing, drain and finish as above ; or for Baked Egg Flaiity peel, boil till done, pour off water, mash fine, add butter and salt to taste, put in shallow pudding pan, over the top place a thick layer of cracker-crumbs and bake half an hour in moderate oven. For Egg Plant Cakes, i)eel and slice one or two medium-sized egg plants, put on in cold water, boil till tender, drain, mash fine, season with salt and ])ep])er, and add beaten egg and tablespoon Hour ; fry in little cakes in butter or butter and lard in equal parts. Parsnips jind Salsify or Oyster-plant may be cooked insameAvay, but Oyster- jilant is made in smaller cakes to imitate oysters.", "Boiled Hominy. — Soak quart ground hominy overnight, put over fire in tin pail, set in boiling water, with water enough, to cover, boil gently for five hours, as it can not be hurried. After grains begin to soften on no account stir it. The water put in at first ought to be enough to finish it, but if it proves too little, add more carefully, as too nmch makes it too soft. Salt just before taking from the stove, as too early salting makes it dark. If properly done, the grains will stand out snowy and well done, but round and separate.", "Stewed Horse Radish. — Melt a i)iece of butter the size of an egg, stir in a tablespoon of flour, add a cup and a half of vinegar, and a teaspoon each of salt and sugar, bring to a boil, and add a pint grated horse radish, and cook tea minutes, stirring constantly.", "Wilted Lettuce. — Place in a vegetable dish lettuce that has been very carefully picked and washed each leaf by itself, to remove all insects. Cut across dish four or five times and sprinkle with salt. Fry a small piece of fat ham until brown, cut in small pieces ; when very hot a<ldcupof good vinegar, and pour it boiling hot over the lettuce ; mix it well with a fork, and garnish with slices of hard- boiled eggs. Be certain to have the fat so hot that when vinegar is poured in, it will boil immediately. Add half a cup or a cup of", "VEGETABLES. 865", "vinegar according to strength of vinegar and quantity of lettuce. For Steioed Lettuce^ cook as spinach or any green vegetable, and it is nice to use half and half with the former.", "Macaroni. — Macaroni is a food of very high nutritious power, being formed chiefly of the gluten, the most valuable part of the wheat from which the starch has been removed. Weight for weight, it may be regarded as not less valuable for flesh-making purposes in the animal economy than beef and mutton. For Baked Maca- roni, take about three ounces macaroni and boil till tender in stew- pan with little water; take pudding dish or pan, warm a little but- ter in it, and put in layer of macaroni, then layer of cheese grated or cut in small bits, and sprinkle over with salt, pepper and small pieces of butter, then add another layer of macaroni, and so on, fin- ishing off with cheese; pour on rich milk or cream enough to just come to the top of the ingredients and bake from one-half to three quarters of an hour. Some add a layer of bread or cracker-crumbs over the top. For Baked Rice., cook rice as follows ; pick and wash a cup of rice, put in a stew-kettle with three cups boihng Avater, and set over the fire — the boiling Avater makes the kernels retain their shape better than when cold water is used. When done put a layer of rice, cheese, etc., alternately as above, and bake in same Avay. For Boiled Macaroni^ pour pint boiling Avater over five ounces macaroni, let stand half an hour, drain and put in custard-kettle Avith boiling milk or milk and Avater to cover, cook till tender, drain, add a tablespoon butter, teacup cream, season with salt and pepper, when hot dish, grate cheese over top and serve ; or take spaghetti or thread macaroni. Do not Avash. HaA'^e sauce- pan on fire half full of boiling Avater, Avith a heaping tablespoon of salt, add macaroni and boil till tender, about ten minutes dra", "866 VEGETABLES.", "or three hours. Take quantity of macaroni desired and boil in water for twenty minutes, after which put one layer of boiled ma- caroni in bottom of pudding dish, cover with some of above mix- ture, then a layer of grated cheese, and so on in layers till dish is filled, having a la3'er of cheese on top ; place in oven an hour, or un- til it is a rich brown. Commence early in morning to jjrepare this.", "Boiled Okra. — Put young and tender pods of long, white okra in salted boiling water in a porcelain or tin-lined saucepan (as iron discolors it) boil half an hour, take off stems, and serve with butter, pepper, salt, and vinegar if preferred; or for Fried Okra, after boil- ing, slice in rings, season with butter, dip in batter and fry ; season an(l serve; or With Tomatoes, stew an equal quantity of tomatoes, and tender sliced okra, and one or two sliced green peppers; stew in porcelain kettle forty minutes, season with butter, pepper and salt, and serve. With Ham, wliilo boiling okra as above fry three thin slices of ham ; drain okra, add ham fat, heat a moment, put in gill cream or rich milk and serve garnishing with the slices of ham ; or for an Okra Medley, to the fried ham, cut in diamond-shaped pieces, add the tomatoes, okra, green peppers and half pint each grated corn and lima beans, adding a little waterif needed ; stew till tender, season with salt and butter, adding gill cream and serve hot. Okra, when fresh, has a juicy slippery api)earanee, not liked by many, but it may be dried, partially or entirely, by slicing the pods, and spreading on plates to dry ; or string them, dry and slice before using. Never dry, or cook, in iron.", "Baked Onions. — The large Spanish or Bermuda onions are best for this purpose. Wash outside clean, put into a saucepan with slightly salted water, and boil an hour, replenishing the water with more (boiling hot) as it boils away. Then turn off water ; take out onions and lay upon a cloth that all moisture may be absorbed ; roll each in a piece of buttered tissue-pai)er, twisting it at the top to keep it closed, and bake in a slow oven nearly an hour, or until tender all through. Peel, put in a deep dish, and brown slightly, basting freely with butter; this will take fifteen minutes more. Season with pepper and salt, and pour melted butter over the top. Wash and peel any large onions and parboil as above, changing water once and adding a little milk with last water ; when just ten- der, place in baking dish or jar, putting a little salt, white pepper, and i)utter on each, with a little of the water in which they were cooked in the pan ; brown in oven fifteen minutes and serve. For Boiled Onions, wash, peel, boil ten minutes, pour off this water, again add boiling water, boil a few minutes and drain a second time; pour on boiling water, add salt and boil for one hour; place in a colander, turn a saucer over them, and press firmly to drain out all water ; place in a dish and add butter and pepper. Or, about half an hour before they are done, turn a pint of milk into the water in", "VEGETABLES. 867", "which they are boiling, or first pour off part of the water and, when tender, season as above. Old onions require two hours to boil. For Creamed Onions, boil as above till tender, drain, return to sauce- pan \"airf:! cover with a White Sauce or a Cream Dressing, adding a little minced parsley, if wished ; when hot, serve.", "Fried Onions. Slice, cook ten minutes in boiling water, drain, add boiling water, cook ten minutes more, drain, and repeat again, then drain, fry in butter or beef drippings, stir often, season, and serve hot; or With Fme^«/', add half cup of latter just before dish- ing, and when it boils, serve. For a very elaborate dish try Stuffed Onions, peel eight or ten and parboil fifteen minutes, drain and take out about half the insides ; chop these and mix with them gill each sausage meat and bread-crumbs, an egg, and a good pinch white pep- per, and a little salt . Stuff onions with mixture and heap it a little on top to use up surplus if any. Place in a deep pan that will go in steamer and let steam about an hour and a half Then brown in oven with cup of gravy poured in pan. When not convenient to steam they can be simmered in gravy in oven if kept covered with a greased sheet of paper. Any kind of minced cold meat, or part raw and part cooked can be used. For Onion Omelet, mash eight medium- sized onions boiled quite done, and season with pepper, salt, table- spoon butter, gill sweet milk, and two or three eggs. Bake as di rected for Baked Omelet, or simply bake in oven eight minutes. Foi Onion Pudding, add a cup bread-crumbs soaked in little milk to above and use chopped raw onions, baking in pudding dish. With Beans, fry three large onions, chopped, till brown and tender, sprinkle with little flour, add gill any gravy, season and add a pint of dried beans cooked till quite dry, stir well together and serve hot.", "Baked Parsnips. — Put four thin slices fat pork in a kettle with two quarts cold water, wash and scrape parsnips, and if large halve or quarter, and as soon as water boils place in kettle, boil about half an hour, remove meat, parsnips, and gravy to a dripping pan, sprinkle with a little white sugar, and bake in oven a quarter of an hour, or until they are a light brown, and the water is all fried out. Add a few potatoes if liked. For Fried Parsnips, boil till tender or take any left from first recipe, and fry in a hot skillet, v/ith but- ter, ham fat or beef drippings ; it is better to dip each slice in beaten egg or batter before frying, or some roll in flour, seasoned with salt and pepper, or single-bread and fry like fritters. Parsnips are good in March or April, and make an excellent seasoning for soups. Stewed Parsnijys, wash, scrape, and slice about half an inch thick ; have frying-pan prepared with half pint hot water and tablespoon butter, add parsnips, season with salt and pepper, cover closely, and stew until water is cooked away, stirring occasionally to pre- vent burning. When done, parsnips will be a creamy, light brown color. Adding two tablespoons sugar to above makes them much", "888 VEGETABLES.", "more delicious. For Parsnip Cake, boil till tender, mash, season and fry in one large cake in frying-pan, or add yolks of eggs, little flout or cracker-dust and fry in small cakes.", "Green Pease. — Wash lightly two quarts shelled pease, put into boiling water enough to cover, boil twenty minutes, add pepper, salt; and more hot water if needed to prevent burning, and two tablespoons butter rubbed into two of flour, and teaspoon sugar ; stir well, adding tablespoon minced parsley if liked, boil five minutes and serve. If pods are clean and fresh, boil first in water to give flavor, skim out and put in pease. When desirousjto preserve color, cook till tender, then drain, cover with cold salted water till ready to use, reheat, season and dress as above or with cream, etc. Can- ned pease should be. rinsed before cooking. Yov Creamed Pease., Put two or three pints of young green pease into a saucepan of boil- ing water ; when nearly done and tender, drain in a colander, quite dry, melt two ounces of butter in a clean stewpan, thicken evenly with a little flour, shake it over the fire, but'do not let it brown, mix smoothly with a gill of cream, add half a teaspoon of white Fugar, bring to a boil, pour in the pease, keep moving for two minutes un- til well heated, and serve hot. The sweet pods of young })ease are made by the Germans into a palatable dish by simply stewing with a little butter and savory herbs. With Vcgetahles, cut up an onion and head of lettuce and add to quart shelled pease with very little water, cook till tender, add beaten egg and half teaspoon sugar and serve. For Dried Peai^e, soak overnight, boil two or three hours, or till tender, season with salt, pepper and butter and serve ; or for Baked Dried Pease, soak, parboil and finish as Baked Beans. For Pease Pudding, soak pint split pease overnight, tie loosely in a clean cloth, leaving a little room for them ", "Fried Pumpkin. — Take pieces of a ripe pumpkin, slice and cook in a small quantity of water till tender; remove from fire, and mash with fork; then add one or two eggs, according to amount of pumpkin ; put a little butter in frying pan, put in pumpkin, fry a delicate brown, and serve.", "Boiled Pice. — Pick over carefully, wash in warm Avater, rub between hands, and then rinse several times in cold water till white. Put teacup in a tin pan or porcelain kettle, add quart boiling water;", "VEGETABLES. 869", "boil till tender, not stirring, but taking care that it does not burn ; add teaspoon salt, pour into a dish and send to table, placing a lump of butter in the center. Cooked thus the kernels remain whole ; or when tender add tablespoon butter, gill cream or rich milk and teaspoon sugar. With Milk, put a pint rice into nearly two quarts of cold milk an hour before dinner add two teaspoons salt, boil very slowly and stir often ; cook on back part of stove and range so as to avoid burning. A custard kettle is best for it. Or, after cooking, drain careiuUy, stir in two well-beaten eggs, one tablespoon grated cheese, half a tablespoon butter, half a teaspoon salt ; bake a few minutes in shallow pans. Some always soak rice an hour or two before cooking. Stewed Rice is the easiest way to prepare it. For Southern Rice, after thoroughly washing and rubbing rice, put it in salted boiling water enough to cover it twice over, in a custard ket- tle or tin pail, set in a kettle of boiling water ; cover whole closely and cook for fifteen or twenty minutes, until grains of rice are full and plump but not \"mushy ;\" drain off all water possible, and re- place rice in kettle, allowing it to cook for half an hour longer, when it is ready to serve. The grains should be full and soft, and each one retain its form perfectly. During last half hour it should be occasionally stirred lightly with a fork, and it is improved by stand- ing on back of stove a few minutes before serving. Some cook thus in an ordinary saucepan, but above is the better way. This is a de- licious way of cooking rice. For Rice Pie, take cold remains of roast beef, mince very fine, and put into a stewpan with quart or more w^ater ; cho", "870 VEGETABLES.", "laid round dish as a border, with a curry or fricassee in center. Some cooks smooth rice with back of a spoon, and then brush over with yolk of an egg, and set it in oven to color ; but rice well boiled, white, dry, and with every grain distinct, is by far the more prefer- able mode of dressing it. During process of boiling, rice should be attentively watched, that it be not overdone, as, if this is the case, it will have a mashed and soft appearance.", "Salsify or VegetaMe Oysters. — Wash thoroughly, scrape off skin with a knife, cut across in rather thin slices, stew until tender in water enough to cover them, with a piece of salt codfish for seas- oning. Before sending to table, remove codfish, thicken with flour and butter rubbed together, toast slices of bread, put in dish, and then add the vegetable oyster. This method gives the flavor of oysters to the vegetable, and adds much to its delicacy. Or, after stewing until tender in clear water, mash, season with pepper and salt, and serve. Or for Fried Salsify, parboil after scraping offout- side, cut in slices, single-bread and fry in lard ; or some let stand an hour in Tarragon Vinegar after parboiling, then drain, dip in batter and fry. Or O71 Toast, 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, l^epper 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 oyster flavor. For Scalloped Salsify, boil as above, cut in short pieces, make half as much sauce witn cream, seasoning with anchovy sauce and pepper ; toss the salsify in this for a minute and then put it in a shallow dish that has been but- tered and covered thickly with bread crumbs. Squeeze a few drops of lemon juice over, cover with crumbs and brown in oven; or the salsify may be first rubbed through colander. For Salsify Cake, make same as Parsnip Cake. For Salsify Fritters, scrape, boil, drain and mash ; add beaten egg, salt, pepper, four ta", "Spi7iac/i. — Look over spinach, wash in three or four waters,", "pinch ofi\" leaves, boil in saucepan without water for thirty minutes,", "covering closely, drain in colander and cut with a", "knife while draining ; season with pepper, salt and", "a little butter, boil two eggs hard and slice over", "the top ; serve hot. Or On Toast, when boiled", "si.iDBch on Toast. Boft, rub through sieve, then put in frying-pan,", "with a lump of butter, season with pe])per and salt. When hot,", "beat in two or three tablespoons rich cream and teaspoon sugar. Put", "VEGETABLES. 871", "thin slices of buttered toast (one for each person) on dish and on each piece put a cupful of spinach neatly smoothed in shape, with the half of a hard boiled egg on the top, cut part uppermost as il- lustrated. Or cook like Dandelions with salt pork or meat. Or to better preserve color cook in boiling salted water, then place in cold salted water and when wanted, rub through puree sieve and serve, dressed with any sauce or seasoning wished. A Puree of Lettuce is made and served in same way.", "Summer Squash or Cymlings. — These are better when young and tender, which may be known by pressing the nail through the skin ; do not peel or take out seeds, but boil whole or cut across in thick slices; boil in as little water as possible for one-half or three- quarters of an hour, drain well, mash and set on back part of stove or range to dry out for ten or fifteen minutes, stirring occasionally ; then season with butter, pepper, salt and a little cream. If old, peel, cut up, take out seeds, boil and season as above. For Fried Summer Squash, take atendev 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 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 stijff, two eggs and a little sweet milk ; make in little cakes or drop in hot lard and fry brown. Ochra pre- pared as above and fried is splendid. Lima Beans also, only leave out the flour and put on pie pans and bake.", "Winter Squash. — Cut up, take out inside, pare pieces and stew in as little water as possible, cook an hour, masli in kettle, and if Avatery, let stand on the fire a few moments, stirring until dry ; season with butter, cream, salt and pepper ; be careful that it does not burn. For Baked Squash, cut in pieces without paring, bake and just before done season with bit of butter, salt, sugar and pepper, if used, on each piece, and serve hot. Or they may be cooked in a steamer, dressed as in second recipe, and served in the shell, or scraped out, put in pan, mashed, and then seasoned with butter. Cream, salt, sugar and pepper, made hot and served. 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 a brush dipped in butter and sprinkle with a little salt and sugar. Bake without burning, using greased paper if necessary. For Pried Squash, pare and cut in pieces, steam till tender, salting while steaming; place in hot frying-pan with butter, sprinkle with sugar and fry brown ; a little cream may be added while frying. For Squash Cakes,t?ike anycooked squash, mash, and to a pint, add one egg, cracker-crumbs till stiff 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.", "872 VEGETABLES.", "Succotash. — Take pint of shelled lima beans (green), wash, cover with hot water, let stand five minutes, pour off, place over fire in hot water, and boil fifteen minutes ; have ready corn from six good-sized ears, and add to beans ; boil half an hour, add salt, pepper and two tablespoons butter. Be careful in cutting down corn not to cut too deep, better not cut deep enough and then scrape ; after corn is added, watch carefully to keep from scorching. Or, With Meat., boil pound salt pork two hours, add beans, cook fifteen minutes, then add corn and finish as above, omitting butter. Or, string ])eans may be used, cooking two hours before adding corn ; or ^Y'ith2Ieat^ put beans on with meat, then finish as above. For Winter Succo- tash, wasli pint lima beans (dried when green) and one and a half pints dried corn ; put beans in kettle and cover with cold water ; cover corn with cold water in a tin pan, set on top of kettle of beans so that while the latter are boiling the corn may be heating and swelling, or soak corn overnight ; boil beans fifteen minutes, drain off, cover with boiling water, and when tender (half an hour) add corn, cooking both together half an hour; five minutes before serv- ing, add salt, pepper and a dressing of butter and flour rub])ed to- gether, or half teacup cream or milk thickened with tablespoon flour. Or parboil quart dry white beans in soda water. Cook slowly in a separate vessel two-thirds as much dried sweet corn. Pour off soda water from beans and put them over fire in cold water, with a small piece salt pork. Let them boil about three hours, adding hot water to prevent burning. When nearly done, add corn, a trifle of rod pepper, a small piece of butter, and", "Baked Tomatoes. — Take nice large tomatoes ; wash and wipe dry ; cut in halves ; lay in baking dish with rind down^ so the juice will not run out; put a little piece of butter on each half, sprinkle over some salt and pepper, then sift with flour and sugar to make them brown; put a little water in to keep from burning and bake until done. Eat Avarm ; or cut in slices, season as above and cover with a layer of bread-crumbs. Or into quart cold, stewed tomatoes, beat two eggs, two tablespoons bread-crumbs, tablespoon cliopped parsley, and a little pepper and salt. Bake twenty minutes in a quick oven. For Stuped Tomatoes, cut a thin slice from blossom side of twelve solid, smooth, ripe tomatoes, with a teaspoon remove pulp without breaking the shell ; take a small, solid head of cabbage and one onion, chop fine, add bread-crumbs rubbed fine, and pulp of tomatoes, season with pepper, salt and sugar, add a teacup good sweet cream, mix well together, fill tomatoes, put the slice back in its place, lay them stem end down in a buttered baking dish with just enough water (some cook without water), with a small lump of ))utter on each, to keep from burning, and bake half an hour, or un- til thoroughly done ; place a bit of butter on each and serve in bak- ing dish. They make a handsome dish for a dinner table. Some", "VEGETABLES. 873", "omit cabbage and cream ; or a little finely chopped cooked meat may be added ; or cut six tomatoes in hal ves,remove pulp and fill inside with a mixture of bread-crumbs, and grated Parmesan cheese seas- oned with pepper and salt ; place a small piece of butter on each half tomato, and lay them close together in a well-buttered tin. Bake in a slow oven about half an hour, and serve with the liquor that comes from them when cooking, or a nice rich gravy may be poured over them. Or any stuffed tomatoes may be Fried care- fully or they are delicious liraised.", "Fried Tomatoes. — Peel tomatoes and cut crosswise in large slices, salt and pepper, dip each slice into flour, then into beaten egg, and fry at once in hot lard ; serve hot. A cup of milk is some- times thickened with a little flour and butter, boiled and poured over them ; or cover with a White Sauce, or with a gravy made by browning tablespoon flour in pan in which tomatoes were fried, adding milk till of a creamy consistency. Or single-bread them and fry in frying-pan, turning to brown both sides. Some do not pare them and others remove the seeds. 'With Peppers., peel a dozen ripe tomatoes, and fry in butter, with two or three sliced green peppers ; sprinkle with little salt, add sliced onion and cook well together. A nice way to serve fried tomatoes is in center of dish with chops at each end. For Fried Green Tomatoes, take nice smooth green tomatoes, wash, slice, and sprinkle over a little salt, let stand five minutes, drain, roll in meal,and fry in butter. Serve hot.", "Scalloped Tomatoes. — Scald and skin half a peck of firm, ripe tomatoes. Cut in slices ; take quart bread-crumbs, half pint but- ter, two tablespoons sugar, teaspoon salt, half of pepper, and one onion chopped very fine. Put into a buttered, earthen baking dish a layer of bread-crumbs, upon which place a layer of sliced tomatoes ; upon these place a few bits of the butter, a little of the chopped onion, and a sprinkle of the pepper, sugar and salt. Now another layer of the bread-crumbs, etc., and so alternate until dish is full, with last layer bread-crumbs, dotting it over with small pieces of but- ter, and dusting it with pepper and salt. Place in a good oven and balm^one hour. The onion may be omitted, or onions prepared by soaking overnight in hot water, dried well, sliced in nearly half-inch slices, and browned on both sides in a frying-pan with butter, may be added, a layer on each layer of tomatoes. Some use bread cut in small pieces instead of the crumbs. For Sliced Tomatoes, scald a few at a time in boiling water, peel, slice, and sprinkle with salt and pepper, set away in a cool place for half an hour, or lay a piece of ice on them. Serve as a relish for dinner in their own liquor. Those who desire may add vinegar and sugar. Some peel without scalding in order to keep them as firm as possible.", "Stewed Tomatoes. — Scald as above, peel, slice and cut out all defective parts ; place a lump of butter in a hot skillet, put in toma-", "874 VEGETABLES.", "toes, season with salt and pepper, keep up a brisk fire, and cook as rapidly as possible, stirring with a spoon or chopping up with a knife (in the latter case wipe the knife as often as used or it will blacken the tomatoes). Cook half an hour. Serve at once in a deep dish lined with toast. When iron is used, tomatoes must cook rapidly and have constant attention. If prepared in granite or por- celain, they do not require the same care. \\Vith Vinc</ar, }nst be- fore dishing add two tablespoons vinegar to a quart or two of toma- toes. With Gvavy^ leave them whole, put in a large-bottomed saucepan and add to seven or eight tomatoes, half pint good gravy, stew gently, turning them carefully once or twice to thoroughly cook them ; when done, add a little thickening of flour and butter rubbed smooth, let boil up once and serve. For Tomato Toasty run a quart stewed ripe tomatoes through a colander, place in a porce- lain stewpan, season with butter, pepper and salt and sugar to taste; cut slices of bread thin, brown on both sides, butter and lay on a platter, and just before serving add a pint good sw^eet cream to stewed tomatoes, and pour them over toast. For Tomatoes With Eggs, peel skins from twelve large tomatoes. Put four spoonfuls butter in a frying-pan ; when hot, add one large onion chopped fine ; let it fry a few minutes, add tomatoes, and when nearly done, six eggs well beaten. With Meat, quart ripe tomatoes or one can, pint cold boiled beef chopped not too fine, butter the size of an egg, half pint liquor in which beef has been boiled, salt and pepper to taste ; add a small-sized onion, chopped fine ; place in the oven and bake slowly one hour. With Onions, slice two large onions, ", "Baked Turnips. — Take whole turnips, wash w^ell, but do not peel, cut slice off top, place in oven and bake; when done s«rve in the skin ; they can be seasoned and eaten right out of the shell the skin forms. The white turnips are best for this. Or peel, slice and bake ; or peel either Avhite or yellow, latter known as ruta-bagas, cut in small slices, dice are nicest, and boil in boiling salted water till tender; drain, put in an earthen baking dish and cover with a AVhite Sauce made of milk or water, add a \\h\\qx of bread or cracker- crumbs and dot with bits of butter and brown in oven. Cold boiled turnips can be used as above and either make a very nice dish.", "Fried Turnips. — Cut ruta-bagas in slices about three-eightha of an inch thick, steam until very near tender, take them out into", "VEGETABLES. 875", "a frying-pan containing a little lard, or butter is better, and fry un- til a nice brown ; turn, and brown the other side. Salt while fry- ing and serve hot. White ones can be cooked same. Or for Fri- cassed Turnips, prepare as for white or yellow as above ; when brown, add to a scant quart of slices a tablespoon sugar, mix well, then put in cup stock and place pan on back of range to cook slowly till turnips- are done. Prepare a saucepan with a tablespoon butter, mix in half tablespoon flour and add a little stock ; when mixed add the turnips and sauce, let boil up once and serve. Boil- ing water may be used in place of stock, but it will not make so rich a dish.", "Diced Turnips. — Pare, slice, cut in dice an inch square, boil till nearly done, in as little salted water as possible ; to one quart tur- nips, add tablespoon sugar, and season as needed ; when boiled as dry as possible, add two tablespoons cream and a beaten egg, and serve. This is very nice ; or peel and cut in small balls or any fancy shape wished and boil as above adding a little butter to the water ; when tender, drain, place in dish and pour over a White Sauce ; adding a little sugar to latter gives a richer flavor.", "Mashed Turnips. — Wash, peel, cut in thin slices across the grain, and place in kettle in as little water as possible ; boil from half to three-quarters of an hour or until you can easily pierce them with a fork ; drain well, season with salt, pepper and butter, mash fine and place on stove, stirring frequently until water is all dried out. Boil rapidly as they are much sweeter when cooked quickly. Turnips may be steamed and finished as above, and are better than when boiled. Serve ver'y hot as this is very important with turnips however cooked. The yellow variety take a longer time to cook but are much liked by those who use them. With Eggs, mash as above, and mix with an equal quantity of beaten eggs ; set back on stove, and stir until eggs are a little cooked. For Pickled Turnips, wash clean before boiling but do not pare them. If the rind is broken the juice escapes. When cooked take off the outside, slice them like beets and pour hot spiced vinegar over them. They are to be eaten when newly cooked and warm, and are liked by some as well as Pickled Beets. For Turnip Greens, wash greens well in two or three waters,and pick ofl\" all the decayed and dead leaves ; tie in small bunches, and put into plenty of boiling salted water. Keep boiling quickly, with lid of saucepan uncovered, and when tender, pour in colander ; drain well, arrange in dish, remove strings and serve.", "Boiled Dinner. — Put meat on, after washing well, in enough boiling water to just cover ; as soon as it boils, put kettle on stove where it will simmer or boil very slowly ; cook until almost tender, then put in vegetables in following order : Cabbage cut in quarters, turnips of medium size cut in halves, and potatoes whole, or if large", "876 VEGETABLES.", "cut in two ; peel potatoes and turnips, and allow to lie in cold water for half an hour before using. The meat should be well skimmed before adding vegetables ; boil together until thoroughly done (add- ing a little salt before taking out of kettle), when there should be left onl3'just enough water to prevent burning; take up vegetables in separate dishes, and lastly the meat; if there is any juice in ket- tle, pour it over cabbage. Boil cabbage an hour, white turnips and potatoes half an hour, ruta-bagas an hour and a half to two hours. A soup plate or saucer turned upside down, or a few iron table- spoons are useful to place in bottom of kettle to keep meat from burning. Parsnips may be substituted in place of cabbage and turnips, cooking them three-quarters of an hour, and some think a boiled dinner incomplete without onions and squash, cooking them separately and steaming the latter is better. For Vegetahle Hash, chop, not very fine, the vegetables left from a boiled dinner, and season them with salt and pepper; place in dripping pan, add bits of butter and heat in oven ; or to each quart chopped vegetables add half cup stock and tablespoon butter. Heat slowly in the frying- pan. Turn into a hot dish when done, and serve immediately. If vingear is liked, two or more tablespoons of it can be stirred into the hash while it is heating.", "Vegetable Stews. — These are of German or Swiss origin, and if well ])repared are excellent. For a Cabbage Stew, take as much as needed, quarter, core and boil till fairly done, but not tender; then skim out into a large pan of clear, cold water. Let it cool and drain ; press in colander or with the hands, then cut it fine or coarse just as liked ; meantime put on stove a kettle or saucepan — a deep frying- pan will do — with butter and drippings, half and half, rather more than for frying same amount potatoes,and add a minced onion or two. When it is slightly browned dredge with a tablespoon of flour to a (juart of cabbage; it should be rather moist. Pepper and salt to taste, stir frequently and cook slowly from half to three-quarters of an hour. Never put a cover on any of these vegetable stews while cooking as it would cause the thickening to settle to bottom and burn, Avhile the evaporating process that gives it flavor would be checked. If to guard against flies, a cover is necessary, use a wire one. For Bean Sieio, put a teacup picked and washed white beans into just such a foundation as directed for Potato Stew, only tlie beans must be put on to cook three or four hours before dinner and need more water than potatoes. Do not cover. jPea Stews, either with dried or split pease, are very good cooked in this way, though most people prefer to use smoked bacon for the fat part of the foundation for pease. In any of these stews, pork, salt or fresh can be used as fat instead of butter, lard or drippings. Carrots, parsnips, turnips, egg-plant, tomatoes, cauliflower or any vegetables can be stewed thus, making a variety of most wholesome and inexpensive dishes. Something similar to these ste", "VEGETABLES. 877", "place pound and three-quarters of honey-comb tripe in kettle with a two pound knuckle of veal and two quarts cold water ; when boiling, skim and then simmer slowly for six or seven hours, adding boiling water as needed. When done, strain, let stand overnight, remove fat and put the stock in kettle ; then add half a red pepper, cut in strips, tablespoon minced parsley and a medium-sized onion, chopped fine, and simmer three-quarters of an hour. Make a thickening of a tablespoon or two of tlie fat taken from soup with two tablespoons flour, stirring it smooth with a little of the broth from kettle ; add this, stirring in well and then add two or three medium-sized raw potatoes, chopped fine, with the tripe and veal cut in inch squares, cook five minutes, add some tiny Suet Dumplings, and after cook- ing fifteen minutes, serve. This makes a delicious stew and if more of a soup is wislied use four quarts water instead of two.", "AVinter Vegetables.", "As vegetables are such a necessary part of our Avinter diet, it is essential to know the better ways of keeping them as nearly perfect as possible. Canning gives good results but it is considered by many quite an arduous task to can, so we give below methods of preserving in salt, drying, etc., that are claimed to be never failing.", "Beans in Brine. — \"Wash, string, and cut up the pods, as if pre- paring for immediate cooking ; take a large earthen vessel or water- tight cask, sprinkle a layer of salt at the bottom, then fill up with alternate layers of cut beans and salt ; when the vessel is quite full, place a wooden plate on the top layer of salt, with a weight on it to press the whole mass well down. After standing a few days the vessel will be found little more than half full; it can then be filled up with more cut beans and salt, and the process repeated till quite full. Place a liberal layer of salt on the top, put the wooden plate and weight on, and set in a cool place till required. Or string fresh green beans, and cut down the sides till within an inch of the end, boil in water fifteen minutes, take out and drain ; when cold, pack in a stone jar, first putting two tablespoons salt in bottom, then a quart of beans, sprinkle with a tablespoon salt, put in layer after layer in this way till the crock is full, pour over a pint of cold well-water (if not filled the first time, beans may be added until filled, putting", "878 VEGETABLES.", "in no more water after this pint), put on a cloth with a plate and weight, set away in cool place, and in about a week take off cloth, wash it out in a little salt water (there will be a scum upon it), put back as before, and repeat operation at end of another week ; then pack away, and when wanted for use, take out the quantity wanted and soak for half an hour, put in pot in cold water with a piece of fresh pork, cook half an hour, season with pepper and a little salt if needed ; or cook without pork, and season with butter and pepper ; or some fill the crock with the cooked beans and then cover with a strong brine made as for cucumbers. Or for Dried String Beans^ string and cut as for cooking and dry like corn. To use soak and cook as fresh ones.", "Dried Sweet Corn. — Take it when it is in good roasting ears, gather it fresh or if dependent on market, engage before and ask to have it freshly picked. After silking carefully, cut from the cob, being careful not to cut too close to cob, then take back of knife and scrape the ear; as soon as there is sufhcient put in pans lined with brown paper (about an inch deep of corn) and place in not too hot an oven, watch carefully stirring occasionally and when tJioroiighly heated place on a cloth-covered table, or boards, out in the sun, pro- tect from flies with mosquito netting, nothing thicker, not always necessary to use anything, as the more quickly it is dried the sweeter it will be. In the course of an hour or two or even less, return to pans and reheat, watching carefully it does not burn. In the mean- time keep heating the fresh ; it is better not to cut more than can be placed in oven at once as the sooner corn is dried after being cut the better it is ; keep reheating and spreading out in sun as often as possible, four or five times during the day, as this method insures the most perfect of dried sweet corn. Continue with each lot till the grains rattle ; when done, reheat, and when cool put in paper sacks tied securely to protect from flies and keep in a dry cool place. Or the corn may be left out in sun all day taking in before sunset, (never leave it out too late to gather dampness), and then re- heated in morning and placed out again, continuing this till thor- oughly dried. Or some dry in moderate oven on plates, not plac- ing in sun at all, but this necessitates great watchfulness. The eas- iest and safest way, without risk of scorching is to prepare like the Xeiu Process", "VEGETABLES. 879", "process till all is cut. A good drying day will nearly dry the corn sufficient to place in oven to finish, in the evening, but it often hap- pens that the day is not such ; then place the cloth with the corn on it on tables or on a clean floor in a vacant room overnight, and put out in sun next day. Continue to do this till it is thoroughly dry, then place a thick paper in a dripping pan, pour in corn and put in a warm oven till corn is so hot it cannot be touched with the finger. While in stove watch constantly to keep from scorching or becom- ing brown, and finish as above. For Corn in Brine, select nice large ears just right for eating, remove all husks except inside row, place a layer of salt in a barrel, (a hard-wood one is better) then layer of ears of corn, then salt, etc., till all is used ; add enough water to form a brine, and cover with board, cloth and weight as for Cucumbers in Brine. Corn may be added during the season, caring for the covering as directed in Pickles. To use, freshen overnight and cook as new corn. For Ctit Corn in Brine, scald corn just enough to set the milk, cut from cob and to every four pints corn add pint salt, mix thoroughly, pack in jars, and cOver with a cloth and weight ; when wanted for use put in a saucepan or kettle, cover with cold water ; as soon as it comes to a boil pour ofif and put on cold again, and repeat until it is fresh enough ; when tender, add a very little sugar, sweet cream, or butter, etc., to taste and serve. Or Corn may be steamed instead of being scalded, and some use one-fourth or even one-third salt, soaking overnight or longer, if necessary, before cooking.", "Hulled Cor n.~Th.\\^ old fashioned luxury is really a delicious dish when properly prepared. Take a six-quart pail full of ashes,(hard wood ashes impossible as they are stronger) ; put them into an iron kettle wdth three gallons water ; let boil about five minutes, then set off from fire, and turn in a pint of cold water to settle it. The water should then feel a little slippery. Turn off lye and strain ; put it into an iron kettle, and put in six quarts shelled corn ; put it over a brisk fire, and let boil half an hour, skimming and stirring frequently (the outside skin of the kernels will then slip off) ; strain off lye, and rinse thoroughly in several clear waters. When the lye is thus weakened, turn corn into a large pan and turn in water enough to cover it ; then rub thoroughly with the hands,' till the black chits come off; rinse and strain oft' till water looks clear; then put back into a clean kettle, with water enough to cover it, and let it boil ; then turn off water, put on again, and parboil three or four times (it will swell to about double the first quantity) ; the last time boil till quite soft ; it may be necessary to add water occasionally ; stir often so as not to burn at bottom of the kettle ; when quite soft, put in two large tablespoons salt, and stir well ; to be eaten with milk, or butter and sugar. It is a wholesome dish, and although there is trouble in preparing it, yet it is good enough to pay for the labor", "880 VEGETABLES.", "and trouble. It is good either hot or cold, and was considered by our grandparents to be one of the greatest luxuries of the table. Smaller quantities may be prepared by using less lye and corn. Or With Soda, cover two quarts ripe corn with water, add a tablespoon soda, and boil until the hull slips off. Then wash and boil three or four different times, adding salt the last time. Serve as above.", "Dried Green Pease. — Shell green pease, and boil until about half done in a little salted water. Take out and spread upon plates and dry in the oven. Dried String Beans prepared in same way.", "Dried Pumpkin. — Peel, cut in pieces and stew as for pies ; then spread very thin on greased plates and dry. INIake into pies as directed in Pastry. Prepare peaches in same way, making what is known as Peach Leather. Pumpkin may also be cut in rings, peeled and dried ; when wanted for use cook till soft and use as fresh jjumpkiu.", "Ripe Tomatoes in Brine. — ^lake strong brine in barrel as for Cucumbers, and jiut in tomatoes ; cover but do not put a heavy weight on them as it will bruise them. To use, soak overnight, then pre- pare as fresh tomatoes. Tomatoes in Lard, wipe nice tomatoes dry, and pack a small stone jar two-thirds full ; till up with good lard and cover. To use, \\\\i\\s\\\\ them in hot water. For Tomatoes in Vinegar, take a crock or jar, as large as wanted and fill with toma- toes, washed nice and clean, cover them with strong brine, one week ; then pour off and cover with vinegar, put a light weight on and set tliem in the cellar; when wanted, slice them and sprinkle sugar and pepper over them. These will keep till spring.", "Vegetahle 2Iedleg. — Take a tight iron-hooped l)arrel, put in a strong brine and add the different vegetables as received, quartering the cabbage, stringing the beans and husking and silking the corn, or the inner husk may be left on. Vegetables may be put in from time to time, being very careful all are kejA wellwndcv brine, and tie a i-loth over barrel to keep out dust. Smaller vegetables such as ])ease. shelled beans, etc., may be put in cheese-cloth sacks. To cover the top of brine it is nice to have a barrel head small enough to slip into barrel, with strips nailed across it to hold it together and a handle with which to lift it out. Soak vegetables overnight when wanted for use. Watpr-melon Binds may be pre])ared and put up tins way, and made into preserves when wanted. Peaches may also he kept thus and pickled as wished. If the brine eva})orates make more and keep plenty in the barrel. Great care must be taken not to bruise vegetables put up in this way.", "A year's bill of fare. 881", "A YEAR'S BILL OF FARE-", "The following arrangement of Bills of Fare for every day in the year has been made with especial reference to convenience, economy, and adaption to the wants of ladies who are so fortunate as to be obliged to look after their own kitchens — not for those who employ professional cooks. The recipes referred to are all contained in this book, and may be quickly found bv refer- ence to the alphabetical index. The bills of fare are not, of course, arbitrarv but are intended to suggest such a variety as will meet the wants of the whole family. The arrangement was made for a year beginning with Thurs- day. When the current year begins earlier, the last days of December may be used to precede those here given for January, and the dates changed on the margin with a soft pencil, so that they may be readily erased and chano-ed again for subsequent years. A daily references to these pages will, we feel sure, save the housewife much puzzling over the question, \"What shall we have for dinner?\"", "For the sake of brevity, coffee, tea, chocolate, lemonade in hot weather and milk in cold weather, have not been mentioned in the bills of fare! They are of course appropriate to any meal, and are to be used accordint^' to taste. Soup as a regular dinner course, is always in order, following ov.s^ ters raw when the latter are in season. Soups vary in name far more than in quality. Much of the slop served as soup a la this, that and the other, would not, except for the name, be recognized as something to be taken into the human stomach. This, however, may be a matter of small importance when a bountiful dinner of good things is to follow, but in cases where healthy stomachs are demanding supplies, a really good soup, with or with- out name, is heartily relished, and is very wholesome as preparing the wav for more solid food. In any family where soup is relished a sufticient sup- ply may be made daily, or as often as desired, with but little trouble and trifling addition to the regular expenses.", "Fresh fish, as a separate course, comes next in order. Large fish of fiome sort are usually considered most elegant, either l)aked or boiled, for dinner, and they are really nice when they can be procured freshly killed and dripping with their native waters.", "Bread is always an accompaniment of every course at dinner, bread and butter being more properly a part of dessert. Cheese is to most persons a pleasant tit-bit at dessert, and pickles, of one or another varietj', appropriate to the dishes served, are seen on the table at nearly every meal.", "882 A year's bill of fare.", "On Sunday, in most families, the dinner is delayed until two or three o'clock and the supper omitted entirely, and in winter when the days are short, especially in the more northern states, two meals a day is the rule for every day. In large cities, too, where business hours are fewer, and the men of the liousehold lunch down town on account of the distance residences are from business, the dinner is delayed until later in the day, and the bill of fare varied accordingly.", "Fruits, in their natural state, are too much neglected at the table of peo- ple in moderate circumstances. Pies, puddings and other compounds, made partly of fruit, are generally U^ss wholesome and really less palatable than the fruit itself in a natural stateorwith somesimple dressing. In most localities berries in their season are not costly. Strawberries, fresh, ripe and luscious, for breakfast, dinner and supper, can not be substituted by any thing more agreeable and refreshing, and as the season for this fruit is always sliort it is scarcely possible to weary of them. Si^arceij' less delici(jus are the raspberries, blackberries and huckleberries which follow soon. Then come ripe water-melons, cantelopes, nutmeg and musk melons and gra[)es, peaches and pears. Those who raise their own mehuis will need no instruc- tion on the subject of serving and eating them. After the fruit is well grown, a good shot-gun and a keen eye on the \"patch\" is all tiiat is neces.>5ary to secure a ripe crop. But to the dainty housi-keeper who must buy her nudon after a week or two of shipping, resliipi)ing, transporting and handling, until it has cost nearly its weight in gold, the best instructions are: Get your melon as fresh as possible ; let it remain on ice several hours or all night ; if it cuts crisp, and has ripe seeds and tastes well flavored, cut the ends otl' and set up on a dish ; divide both halves through the middle and serve in long slices or cut in rings, passing a waiter to receive the rinds ; or pare the melon entire, put on platter, and place before the host to serve in rings or slices. But if the meat of the melon appears wilted or withered, or is not perfectly ripe, pass it to the four-foote", "Suggestions for the tasteful decoration of the table will be found under \"The Dining Koom.\"", "Bill of Fare for January.", "1. Breakfast — Waffles, br(^iled steak, fried apples. Dinner — Roast duck, apple sauce, u l)rown stew, mashed turnij)s, baked sweet-potatoes, celery ; prairie plum pudding with prairie sauce, fruit cake, oranges. Supper — Light biscuit, whipped cream with preserves, sliced beef. For more elaborate bill of fare see that for New Year's.", "2. Breakfast. — Corn muthns, broiled fish, fried raw potatoes. Dinner — Macaroni soup, salmi of duck, roasted potatoes, oyster salad, canned pease, celery sauce ; pum])kin pie. Supper — Toasted mufiins, shaved dried beef, tea, rusk, baked apples.", "3. Breakfast — Cracked wheat, pig's feet souse, breakfast potatoes. Din- ner— Boiled bacon with cabljage, potatoes, turnips, carrots, luiion .•<auce, chicken pie ; bread pudding with sauce. Supper — Biscuit, cold bacon shaved, bread and milk, sponge cake and jelly.", "4. Sundaif. Breakfast — Buckwheat cakes, croquettes of sausage meat, breakfast hominy. Dinner — Roast turkey, mashed potatoes, Lima l)eans, cranberry sauce, celery; mince pie, ambrosia, cake. Supper — Cold biscuit, sliced turkey, cranberry jelly, apple sauce.", "A year's bill of fare. 883", "5. Breakfast — Graham cakes, fried tripe, potato cakes. Dinner — Escal- oped turkey, baked potatoes, pickled beets ; cottage pudding, cake. Supper — Dried beef frizzled, hot buns, fried apples.", "6. Breakfast — Graham gems, broiled mutton, potatoes a la pancake. Dinner — Turkey soup, roasted beef with potatoes, stewed tomatoes, celery; rice pudding, fruit cake. Supper — Cold buns, sliced beef, Indian pudding (corn meal mush) and milk.", "7. Breakfast — Buttered toast, fried mush and maple syrup, fried liver. Dinner — Mea<' pie with chili sauce, mashed turnips, stewed corn; apple dumplings with sauce, cake. Supper — Tea rolls, sardines with sliced lemon, rusk, jelly.", "8. Break fast- -Beat biscuit broiled steak, ringed potatoes. Dinner — Baked chicken garnished with fried oysters, potatoes in their jackets, cran- berry sauce, tomatoes, slaw ; molasses pudding, lady fingers. Supper — Cold biscuit, boned chicken, sponge cake, canned peaches.", "9. Breakfast — Toast, fried fish, potatoes fried. Dinner — Stuffed baked rabbit, whole boiled potatoes, salsify stewed, celery sauce ; apple float, pumpkin pie, cake. Supper — French rolls, cold tongue, sliced oranges.", "10. Breakfast — Bread puffs, broiled sausage, whole potatoes fried. Din- ner— Saturday bean soup, fried mutton chops, jjlain boiled rice, baked pota- toes, beef salad ; March pudding with sauce. Supper — Plain bread, bologna sausage, jelly cake.", "11. Suriday. Breakfast. Baked beans and brown bread, fried potatoes. Dinner — Roast goose, steamed potatoes and turnips, slaw, onion sauce, plum jelly ; mince pie, chocolate tarts, oranges, zufolos. Supper — Cold biscuit, cold goose, apple jelly.", "12. Breakfast. — Oatmeal porridge, hashed goose with gravy, plain bread. Dinner — Roast mutton, potatoes, canned peas, caper sauce; delicious lemon pudding, sponge cake. Supper. — Graham gems, sliced mutton, currant jelly.", "13. Breakfast — Corn batter cakes, croquettes of mutton or pates hot with gravy. Dinner — Boiled beef Avith soup, potatoes, parsnips, chili sauce ; baked custard, jelly cake. Supper — Dry toast, sliced beef, canned fruit.", "14. Breakfast — Stewed kidneys, Graham bread, fricassed potatoes. Dinner — Oyster pie, potatoes, tomatoes, salsify, celery ; apple fritters with sugar.", "15. Breakfast — Sally Lunn, hash, cracked wheat and cream — Dinner — Roast duck, potatoes, winter succotash, onions baked, celery; cocoanut pud- ding, oranges, jelly cake. Supper — Toasted Sally Lunn, cold duck, plain rice with cream.", "16. Breakfast — Rice cakes, spare ribs broiled, fried raw potatoes. Din- ner— Baked fish, canned corn, tomato sauce, fricassee of salmon or halibut, baked potatoes ; tapioca pudding. Supper — Warm rolls, pressed meat, orange short cake.", "17. Breakfast — Waffles, mutton chops broiled, potatoes fried. Dinner — Chicken pot-pie, canned beans, celery ; peach rolls, oranges. Supper — Tea rolls, sliced and toasted bologna sausage, apples.", "18. Sunday. Breakfast — Muffins, broiled steak, stewed tomatoes. Din- ner— Roast pork with parsnips, molded potatoes, apple sauce, celery ; cold apple pie, rice snow. Supper — Muffins, cold chicken, canned fruit, light cake.", "19. Breakfast — Fried sausage, buckwheat cakes, duchesse potatoes. Dinner — Roast beef, baked potatoes, tomatoes, beet salad ; apple dumplings with sauce, cake. Supper — Cold rolls, sliced beef, stewed apples, mush and milk.", "20. Breakfast — Plain bread, fried mush, pig's feet souse. Dinner — Boiled leg of mutton with soup, potatoes, boiled tongue dressed, canned corn, eel-", "884 A year's bill of fare.", "ery sauce ; pumpkin pie, cake. Supper — Hot biscuit, cold tongue, apple fritters with sauce.", "21. Breakfast — Hot rolls, mutton croquettes, flannel cakes. Dinner — Meat pie, baked sweet potatoes, canned succotash, cabbage salad ; hot peach l>ie with cream. Supper — Cold biscuit, sliced tongue, buns, apples and Cov- entry tarts.", "22. Breakfast — Corn cakes, broiled steak, potatoe croquettes. Dinner — Roast duck, potatoes, salsify, onion salad, cranberry jelly; bread pudding with sauce. Supper — Beefsteak toast, cold duck, currant jellj'.", "23. Breakfast — Buckwheat cakes, broiled fish, potato balls. Dinner — Oyster pie, mashed potatoes, baked beets, celery sauce ; chocolate pudding, oranges. Supper — Light biscuit, cold pressed meat, bread and milk.", "24. Breakfast — Breakfast wheat, broiled spare ribs, tomato sauce. Din- ner— Boiled ham with cabbage, potatoes, parsnips, carrots, beets ; warm pie of dried fruit. Sapprr — Hot rolls, shaved ham, fried apples, cream crisps.", "25. Sunday. Brenkfast — Jluffins, broiled tenderloin, vegetable hash. Dinner — Stewed Oysters, roast turkey with ))otatoes, turnips, Lima beans, apple sauce, celery ; mince pie, bavarian cream. Sup2)cr — Muffins, cold tur- key, canned fruit, tea cakes.", "2(). Breakfast — Corn batter cakes, turkey croquettes, hominy. Dinner — Boiled corned beef with turnips, potatoes, carrots; horseradish gravy; sago pudding. Supper — Light biscuit, sliced corn beef, baked apples.", "27. Breakfast — Graham gems, broiled mutton, potatoes. Dinner — Es- caloped turkey, baked potatoes, split pease, onion salad ; Buckeye dumplings with sauce. Supper — Toasted gems, pates of cold turkey, tea rusk, jelly.", "28. Breakfast — Gluten cakes, broiled beefsteak, ]>otatoes. Dinner — Chicken boiled with soup, whole potatoes boiled, plain boiled rice, cabbage salad ; apple pie, cake. Supper — Vienna rolls, cold chicken, canned fruit, cake.", "29. Breakfast — Corn cakes, broiled sausage, fricassed potatoes. Din- ner— Roast beef, potatoes, chicken salad, cranberry sauce, celery ; plain boil- ed pudding with sauce, cake. Supper — Plain bread, cold beef, rice fritters with je