The Easiest Way in Housekeeping and Cooking Part 19

Cut in two, and take out the seeds and fiber. Half will probably be enough to cook at once. Cut this in pieces; pare off the rind, and lay each piece in a steamer. Never boil in water if it can be avoided, as it must be as dry as possible. Steam for two hours. Mash fine, or run through a vegetable sifter, and, for a quart or so of squash, allow a piece of b.u.t.ter the size of an egg, a teaspoonful of salt, and a saltspoonful of pepper. Serve very hot.

SUMMER SQUASH, OR CIMLINS.

Steam as directed above, taking out the seeds, but not peeling them. Mash through a colander; season, and serve hot. If very young, the seeds are often cooked in them. Half an hour will be sufficient.

PEASE.

Sh.e.l.l, and put over in boiling, salted water, to which a teaspoonful of sugar has been added. Boil till tender, half an hour or a little more.

Drain off the water; add a piece of b.u.t.ter the size of an egg, and a saltspoonful of salt. If the pease are old, put a bit of soda the size of a pea in the water.

FIELD PEASE.

These are generally used after drying. Soak over-night, and boil two hours, or till tender, with or without a small piece of bacon. If without, b.u.t.ter as for green pease. Or they can be mashed fine, rubbed through a sieve, and then seasoned, adding a pinch of cayenne pepper.

In Virginia they are often boiled, mashed a little, and fried in a large cake.

SUCCOTASH.

Boil green corn and beans separately. Cut the corn from the cob, and season both as in either alone. A nicer way, however, is to score the rows in half a dozen ears of corn; sc.r.a.pe off the corn; add a pint of lima or any nice green bean, and boil one hour in a quart of boiling water, with one teaspoonful each of salt and sugar, and a saltspoonful of pepper. Let the water boil away to about a cupful; add a spoonful of b.u.t.ter, and serve in a hot dish. Many, instead of b.u.t.ter, use with it a small piece of pork,--about quarter of a pound; but it is better without. A spoonful of cream may be added. Canned corn and beans may be used; and even dried beans and coa.r.s.e hominy--the former well soaked, and both boiled together three hours--are very good.

STRING BEANS.

String, cut in bits, and boil an hour if very young. If old, an hour and an half, or even two, may be needed. Drain off the water, and season like green pease.

Sh.e.l.lED BEANS.

Any green bean may be used in this way, lima and b.u.t.ter beans being the nicest. Put on in boiling, salted water, and boil not less than one hour.

Season like string beans.

GREEN CORN.

Husk, and pick off all the silk. Boil in well-salted water, and serve on the cob, wrapped in a napkin, or cut off and seasoned like beans. Cutting down through each row gives, when sc.r.a.ped off, the kernel without the hull.

GREEN-CORN FRITTERS.

One pint of green corn grated. This will require about six ears. Mix with this, half a cup of milk, two well-beaten eggs, half a cup of flour, one teaspoonful of salt, half a teaspoonful of pepper, and a tablespoonful of melted b.u.t.ter. Fry in very small cakes in a little hot b.u.t.ter, browning well on both sides. Serve very hot.

CORN PUDDING.

One pint of cut or grated corn, one pint of milk, two well-beaten eggs, one teaspoonful of salt, and a saltspoonful of pepper. b.u.t.ter a pudding-dish, and bake the mixture half an hour. Canned corn can be used in the same way.

EGG-PLANT.

Peel, cut in slices half an inch thick, and lay them in well-salted water for an hour. Wipe dry; dip in flour or meal, and fry brown on each side.

Fifteen minutes will be needed to cook sufficiently. The slices can be egged and crumbed before frying, and are nicer than when merely floured.

EGG-PLANT FRITTERS.

Peel the egg-plant, and take out the seeds. Boil for an hour in well-salted water. Drain as dry as possible; mash fine, and prepare precisely like corn fritters.

BAKED EGG-PLANT.

Peel, and cut out a piece from the top; remove the seeds, and fill the s.p.a.ce with a dressing like that for ducks, fitting in the piece cut out.

Bake an hour, basting with a spoonful of b.u.t.ter melted in a cup of water, and dredging with flour between each basting. It is very nice.

ASPARAGUS.

Wash, and cut off almost all of the white end. Tie up in small bundles; put into boiling, salted water, and cook till tender,--about half an hour, or more if old.

Make some slices of water toast, as in rule given, using the water in which the asparagus was boiled; lay the slices on a hot platter, and the asparagus upon them, pouring a spoonful of melted b.u.t.ter over it. The asparagus may be cut in little bits, and, when boiled, a drawn b.u.t.ter poured over it, or served on toast, as when left whole. Cold asparagus may be cut fine, and used in an omelet, or simply warmed over.

SPINACH.

Not less than a peck is needed for a dinner for three or four. Pick over carefully, wash, and let it lie in cold water an hour or two. Put on in boiling, salted water, and boil an hour, or until tender. Take up in a colander, that it may drain perfectly. Have in a hot dish a piece of b.u.t.ter the size of an egg, half a teaspoonful of salt, a saltspoonful of pepper, and, if liked, a tablespoonful of vinegar. Chop the spinach fine, and put in the dish, stirring in this dressing thoroughly. A teacupful of cream is often added. Any tender greens, beet or turnip tops, kale, &c., are treated in this way; kale, however, requiring two hours' boiling.

ARTICHOKES.

Cut off the outside leaves; trim the bottom; throw into boiling, salted water, with a teaspoonful of vinegar in it, and boil an hour. Season, and serve like turnips, or with drawn b.u.t.ter poured over them.

TOMATOES STEWED.

Pour on boiling water to take off the skins; cut in pieces, and stew slowly for half an hour; adding for a dozen tomatoes a tablespoonful of b.u.t.ter, a teaspoonful of salt, a saltspoonful of pepper, and a teaspoonful of sugar. Where they are preferred sweet, two tablespoonfuls of sugar will be necessary. They may be thickened with a tablespoonful of flour or corn-starch dissolved in a little cold water, or with half a cup of rolled cracker or bread crumbs. Canned tomatoes are stewed in the same way.

BAKED TOMATOES.

Take off the skins; lay the tomatoes in a b.u.t.tered pudding-dish; put a bit of b.u.t.ter on each one. Mix a teaspoonful of salt, and a saltspoonful of pepper, with a cup of bread or cracker crumbs, and cover the top. Bake an hour.

Or cut the tomatoes in bits, and put a layer of them and one of seasoned crumbs, ending with crumbs. Dot the top with bits of b.u.t.ter, that it may brown well, and bake in the same way. Canned tomatoes are almost equally good. Thin slices of well-b.u.t.tered bread may be used instead of crumbs.

FRIED TOMATOES.