The Myrtle Reed Cook Book Part 65

BOSTON BAKED BEANS

Wash and pick over a quart of navy beans. Soak overnight in cold water to cover. In the morning drain, cover with fresh water, and heat slowly, keeping the water below the boiling point until the skins will burst when a spoonful is gently breathed upon. Drain the beans. Scald and sc.r.a.pe the rind of half a pound of fat salt pork, cut off one slice, and put into the bottom of the bean-pot. Fill the pot with the beans and bury the rest of the pork in it, scoring the rind deeply.

Mix one teaspoonful of salt with one tablespoonful of mola.s.ses and three tablespoonfuls of sugar, add a cupful of boiling water, pour over the beans, and add more boiling water if necessary to fill the pot. Cover the bean-pot and bake in a slow oven for six or eight hours, adding boiling water as needed. During the last hour of cooking, remove the lid so that the top will be brown. A teaspoonful of mustard may be added with the other seasoning. This is the genuine Boston recipe. A sliced onion put in with the pork is considered by many to be an improvement.

BOSTON BAKED BEANS WITH TOMATO SAUCE

Prepare according to directions given for Boston Baked Beans. Chop an onion fine and cook it in a can of tomatoes for half an hour. Two hours before the beans are done, strain the tomato into the bean pot, adding a little at a time.

BEAN CROQUETTES

Boil two cupfuls of soaked beans until soft. Drain, press through a colander, season with salt and red pepper, and add one tablespoonful each of mola.s.ses, b.u.t.ter, and vinegar. Mix thoroughly, cool, shape into croquettes, dip in egg and crumbs, fry in deep fat, and serve with Tomato Sauce.

BOILED BEETS

Select small smooth beets and clean without cutting or sc.r.a.ping. Boil for an hour or two and cool. Remove the skins, cut into slices or quarters, and serve either hot or cold. Or, reheat in stock and melted b.u.t.ter, seasoning with salt, pepper, and vinegar. The stock may be omitted if desired and chopped onion and parsley added to the seasoning.

b.u.t.tERED BEETS

Peel young beets, cut into dice, and cook slowly until tender in water to cover. Add a tablespoonful of b.u.t.ter, salt and pepper to season, and thicken with a teaspoonful of cornstarch rubbed smooth in a little cold water. Stir while boiling.

PICKLED BEETS

Wash small beets but do not cut. Cover with boiling water and boil until tender. Drain, rinse in cold water, peel, cut into slices, sprinkle with sugar, salt, and pepper, cover with vinegar, and let stand for several hours before using. Serve cold.

BOILED BRUSSELS SPROUTS

Wash and pick over the sprouts and boil until tender in water to which a little salt and baking-soda have been added. Drain, and reheat in melted b.u.t.ter with a little salt and pepper, but do not fry. Serve on b.u.t.tered toast.

BRUSSELS SPROUTS SAUTe

Boil the cleaned sprouts for twenty minutes in salted water, drain, fry in b.u.t.ter, season with salt, minced parsley, and pepper, and serve. Grated nutmeg may be added.

BRUSSELS SPROUTS a LA PARMESAN

Boil the sprouts until tender in salted water and drain. Arrange in a baking-dish with alternate layers of grated Parmesan cheese. Season with salt, pepper, and melted b.u.t.ter, and serve very hot.

BOILED CABBAGE

Clean and quarter a firm cabbage and cover with boiling salted water to which has been added a pinch of baking-soda. Cook for fifteen minutes, drain, rinse and cover with boiling salted water. Cook until tender and drain, pressing out all the liquid. Chop fine and season with salt, pepper, and tomato catsup. Add a cupful of stock, heat thoroughly, add a tablespoonful of b.u.t.ter and a teaspoonful of lemon-juice and serve.

FRIED CABBAGE

Chop cold boiled cabbage and drain thoroughly. Mix with two tablespoonfuls of melted b.u.t.ter, four tablespoonfuls of cream, and pepper and salt to season. Heat in a b.u.t.tered frying-pan and let stand long enough to brown slightly on the under side. Two well-beaten eggs may be added to the cabbage before heating; or, chop fine and fry brown in b.u.t.ter, seasoning with salt, pepper, and vinegar.

CREAMED CABBAGE

Chop or shred a cabbage fine and cover with boiling salted water to which a pinch of soda has been added. Boil until tender, drain, rinse in hot water, press out the liquid, and reheat in a Cream Sauce. Add a little grated cheese if desired.

HOT SLAW

Chop half a cabbage fine, pour over a tablespoonful of melted b.u.t.ter, and put into the oven. Beat together one tablespoonful each of mustard and olive-oil, add one teaspoonful of sugar and one egg well-beaten with three-fourths cupful of cream. Bring to the boil, season with salt and pepper, pour over the hot cabbage, and serve.

COLD SLAW

Shred a white cabbage fine and soak in ice-water. Make a dressing of the yolks of two hard-boiled eggs, one egg well-beaten, half a cupful of olive-oil, the juice of a lemon, and mustard, salt, and pepper to taste. Drain the cabbage thoroughly, mix with the dressing, and serve very cold.

CABBAGE WITH OYSTERS

Cut in two a small cabbage. Soak in cold water for an hour, drain, and cover with boiling water to which a teaspoonful of salt and a pinch of soda have been added. Boil for five minutes, drain, rinse, cover with fresh boiling water, and boil until tender. Drain, arrange on a platter, and moisten thoroughly with cream or melted b.u.t.ter. Cover with broiled oysters, season with salt, pepper, and curry powder, and serve.

CABBAGE WITH SOUR CREAM

Chop fine a small head of cabbage and cook in water enough to keep from burning, seasoning with salt and pepper. Beat together two eggs, one-half cupful each of sour cream and vinegar, and two tablespoonfuls of melted b.u.t.ter. Bring to the boil, pour over the cabbage, and serve.

SMOTHERED RED CABBAGE

Shred a red cabbage and cook until tender with a sliced onion and enough b.u.t.ter to keep from burning. When tender season with salt, pepper, and b.u.t.ter, add two tablespoonfuls of sugar and half a cupful of white vinegar.

STEWED RED CABBAGE

Shred a red cabbage very fine. Put into a kettle with five sour apples peeled and quartered, pepper and salt to season highly, one tablespoonful of sugar, and a pinch of powdered cloves. Add water to cover and boil until tender, adding more liquid as needed. There should not be over one cupful of water when done. Add a tablespoonful of b.u.t.ter, simmer for ten minutes, and serve.

RED CABBAGE a LA BABETTE

Slice a red cabbage very fine, sprinkle with salt, and add a peeled and sliced sour apple. Stew slowly with a tablespoonful of drippings, a chopped onion, and enough water to keep from burning. When tender, season with vinegar, brown sugar, and cinnamon. This is a Jewish recipe.

RED CABBAGE a LA HOLLANDAISE

Trim and shred a red cabbage and soak it in cold water for an hour.

Parboil for five minutes, then drain. Fry a small chopped onion soft in b.u.t.ter, add the cabbage and four tart apples, peeled, cored, and chopped. Season with salt and pepper and cook uncovered for thirty minutes, stirring occasionally. Add half a cupful of cream, reheat, and serve.