Friday, March 30, 2012

Lyonnaise Potatoes

Chop two ounces of onion, and fry it pale yellow in two ounces of butter; meantime peel boiled potatoes, either hot or cold, cut them in slices, put them into the pan containing the onion and butter, season them with a teaspoonful of salt, and half a saltspoonful of pepper, fry them pale brown, shaking the pan to prevent burning, and tossing it to brown them evenly; sprinkle with two tablespoonfuls of chopped parsley, and serve at once.

Friday, March 16, 2012

Boiled Potatoes

Potatoes should be prepared for boiling by first carefully washing them, removing the deep eyes or defective parts, and then paring off one ring all around the potato; place them in cold water with a little salt; when cooked, which will be in from twenty to thirty minutes, pour off all the water, cover them with a clean, coarse towel, leaving off the lid of the pot, and set them on a hot brick on the back of the fire to steam. Potatoes treated in this way can be kept fresh, hot and mealy for hours. Medium-sized and smooth potatoes are the most economical to use, and the kind should be selected in reference to the season.

Tuesday, March 13, 2012

Mushroom Pudding

Cleanse a quart of fresh mushrooms, cut them in small pieces, mix them with half a pound of minced ham or bacon, season them with a teaspoonful of salt, and half a saltspoonful of pepper; spread them on a roly-poly crust made by mixing one pound of flour, half a pound of shortening, and a teaspoonful of salt, with about one pint of water: roll up the crust, tie it tightly in a floured cloth, and boil it about two hours in boiling stock, or salted water; serve hot with bread, or vegetables.

Friday, March 9, 2012

Glazed Onions

Pare three dozen button onions, put them on a tin dish, pour over them a very little Spanish sauce or brown gravy, just enough to moisten them, season them with a teaspoonful of salt, and quarter of a saltspoonful of pepper; brown them in a quick oven, shaking them occasionally to color them equally; serve hot.

Tuesday, March 6, 2012

Baked Turnips

Pare six large yellow turnips, slice them, and boil them till tender in plenty of salted water; drain them, put them on a flat dish in layers, pour over them half a pint of B├ęchamel sauce, dust them thickly with crumbs and grated Parmesan cheese; brown them in a quick oven, and serve hot.

Sunday, March 4, 2012

Red Cabbage

Cut a firm head of red cabbage in shreds, lay it in a sauce-pan with the following ingredients; one gill of vinegar, one teaspoonful each of ground cloves and salt, half a saltspoonful of pepper, two ounces of butter, and two ounces of sugar; stew it gently until tender, about one hour, shaking the pan to prevent burning, and serve it hot.

Saturday, March 3, 2012

Stuffed Cabbage

Cut the leaves of a large white cabbage as whole as possible, cut out the stalks, wash the leaves well, and boil them only until tender, in three quarts of boiling water and salt, with a piece of soda as large as a dried pea; have ready some sausage meat highly seasoned, and as soon as the cabbage is tender carefully drain it in a colander, run cold water from the faucet over it, and, without tearing the leaves, lay them open on the table, two or three upon each other, making eight or ten piles. Divide the sausage meat, and lay a portion in the centre of each, fold the cabbage over it in a compact roll and tie it in place with cord; lay the rolls on a baking sheet, season with salt and pepper, put over each a tablespoonful of any rich brown gravy and brown a little in a quick oven; serve at once, on small rounds of toast.

Friday, March 2, 2012

Brussels Sprouts

Trim two quarts of Brussels sprouts, wash them thoroughly, put them in three quarts of boiling water with two tablespoonfuls of salt, and boil them gently until tender, about fifteen minutes, shaking the sauce-pan occasionally; then drain them in a colander, being careful not to break them; put them again into the sauce-pan with one ounce of butter, a teaspoonful of lemon juice, a saltspoonful of salt, and quarter of a saltspoonful of white pepper; toss them gently over the fire, while you make some rounds of buttered toast for the bottom of a platter; when this is ready shake the Brussels sprouts upon it, and serve hot. Some persons like the addition of two ounces of grated Parmesan cheese; and others serve them with the B├ęchamel sauce.

Baked Beets

Clean eight smooth beets with a soft cloth or brush; bake them in a moderate oven about one hour; rub off the skin, baste them with butter and lemon juice, return them to the oven for five minutes, and serve them hot.

Thursday, March 1, 2012

String Beans

These beans are generally marketed while they are unripe, and cooked in the shell; in that condition two quarts of them should be stringed, split in halves, cut in pieces two inches long, and thrown into boiling water with a tablespoonful of salt, but no soda or ammonia should be added, as its action discolors them; a few sprigs of parsley and an ounce of pork can be boiled with them to their improvement; when they are tender, which will be in about half an hour, they should be drained, and served with melted butter, made as for caper sauce, but without the capers.

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