Clayton's Quaker Cook-Book Part 5

This is the original native American Indian name for corn and beans. In compounding this most palatable and wholesome dish, take two or three pounds of green, climbing, or pole beans--the pods of which are large, and, at the same time, tender. Break these in pieces of something like half-an-inch long, and let them lie in cold water about half-an-hour, at which time drain this off. Put them in a porcelain-lined kettle, covering them with boiling water, into which put a large tablespoonful of salt. When the beans become tender, pour off the greater portion of the water, replacing it with that which is boiling, and when the beans become entirely tender, cut from the cob about half the amount of corn you have of the beans, which boil for twenty minutes; but where canned corn is used five minutes will suffice. About five minutes before taking from the fire, take a piece of b.u.t.ter about the size of an egg, worked with sufficient flour or corn-starch to form a stiff paste.

Season with plenty of black pepper and salt to taste, adding, at the same time, a teacupful of rich milk or cream. Then, to keep warm, set back from the fire, not allowing to boil, but simmering slowly. This will be equally good the next day, if kept in a cool place, with an open cover, which prevents all danger of souring. This is a simple, healthful, and most appetizing dish, inexpensive and at the same time easily prepared.

Saratoga Fried Potatoes.

The mode of preparing the world-renowned Saratoga fried potatoes is no longer a secret. It is as follows:

Peel eight good-sized potatoes; slice very thin; use slicing-machine, when available, as this makes the pieces of uniform thickness. Let them remain half-an-hour in a quart of cold water, in which a tablespoonful of salt has been dissolved, and lay in a sieve to drain, after which mop them over with a dry cloth. Put a pound of lard in a spider or stewpan, and when this is almost, but not quite, smoking hot, put in the potatoes, stirring constantly to prevent the slices from adhering, and when they become a light brown, dip out with a strainer ladle.

[If preferred, cut the potatoes in bits an inch in length, and of the same width, treating as above.]

Salsify or Oyster Plant.

The best way I have yet found to cook this finely flavored and highly delicious vegetable is: First, wash clean, but do not remove the skin.

Put the roots in more than enough boiling water to cover them; boil until quite soft; remove the skin; mash; add b.u.t.ter, and season with pepper and salt; make into the size of oysters, and dip in thin egg batter; fry a light brown. If the plant is first put into cold water to boil, and the skin sc.r.a.ped or removed, the delicate flavor of the oyster--which const.i.tutes its chief merit--will be entirely dissipated and lost.

Egg Plant.

There is no more delicate and finely-flavored esculent to be found in our markets than the egg plant, when cooked in the right manner.

Properly prepared, it is a most toothsome dish; if badly cooked, it is anything but attractive. Of all the varieties, the long purple is decidedly the best. Cut in slices, less than one-fourth an inch in thickness; sprinkle with salt, and let the slices lie in a colander half-an-hour or longer, to drain. Next parboil for a few minutes, and drain off the water; season with salt and pepper, and dip in egg batter, or beaten egg, and fry in sweet lard mixed with a little b.u.t.ter, until the slices are a light brown. Serve hot.

To Boil Green Corn.

Green corn should be put in hot water, with a handful of salt, and boiled slowly for half-an-hour, or five minutes longer. The minute the corn is done, pour off the water and let it remain hot. All vegetables are injured by allowing them to remain in the water after they are cooked.

Boiled Rice.

American rice for all its preparations is decidedly preferable, the grain being much the largest and most nutritious. In boiling, use two measures of water to one of rice, and let them boil until the water is entirely evaporated. Cover tightly; set aside, and let steam until every grain is separated. When ready to serve, use a fork in removing the rice from the cooking utensil.

[The foregoing recipe was given me by a lady of South Carolina, of great experience in the preparation of this staple cereal product of the Southern Atlantic seaboard.]

Stewed Okra.

Cut into pieces one quart of okra, and put to boil in one cup of water; add a little onion and some tomatoes; salt and pepper to taste; and when all is boiled tender, add a good lump of b.u.t.ter, worked in with a spoonful of flour, and let stew five minutes, stirring frequently.

Bread, Cakes, Pies, Puddings and Pastry.

SOLID AND LIQUID SAUCES.

Quick Bread.

Mix 2 teaspoonfuls baking powder with quart of flour, adding 1 teaspoonful salt and sufficient milk or water to make a soft dough, and bake at once in a hot oven. If eaten hot, break; use a hot knife in cutting.

Quick m.u.f.fins.

Take 2 eggs, 2 tablespoonfuls best lard or b.u.t.ter, 1 teaspoonful salt, 2 teaspoonfuls baking powder, 1 tablespoonful sugar, 1 quart good milk, and flour to make a moderately stiff batter, and bake at once in m.u.f.fin-rings.

Brown Bread.

3 cups of yellow corn-meal, 1 cup flour, 2 sweet, and 1/2 cup sour milk, with 1/2 cup syrup, 1 teaspoonful soda, and a little salt. Bake 4 hours.

Graham Rolls.

Two cups graham and 1 of white flour, 1/2 cup of yeast or 1/3 cake compressed yeast, 2 teaspoonfuls sugar; mix with warm milk or water, and let stand upon range until light.

Mississippi River Corn-Bread.

One pint best yellow corn-meal, 1 pint of b.u.t.ter-milk, 2 tablespoonfuls melted b.u.t.ter, 2 eggs and teaspoonful of salt, 1 teaspoonful saleratus; mix well, and bake at a brisk fire.

Nice Light Biscuit.

Before sifting 1 quart of flour, put in 2 or 3 teaspoonfuls of best baking powder, adding a little salt after sifting. Follow this with 3 tablespoonfuls of best lard, and with good milk, mix into soft dough--working as little as possible. Roll full half-an-inch thick; cut and bake in a hot oven until slightly browned on top and bottom.

Clayton's Corn-Bread.

Take 3 cups of good corn-meal--either yellow or white--and 1 cup of flour; add a teaspoonful of baking powder, stirring well together. Next, put into a vessel, 2 eggs, well beaten, 1 tablespoonful of sugar, a little salt, a large tablespoonful of sweet lard or b.u.t.ter, and milk enough to make a thick batter. Let these come to a boiling heat, stirring well at the same time, then pour in the meal, and beat to a stiff consistence. Turn into a baking pan, and bake until thoroughly done, brown on top and bottom. Use hot milk in mixing, as, in my opinion, it takes the raw taste from the corn-meal.

Johnny Cake.

Two spoonfuls of melted b.u.t.ter, 1 egg, well beaten, 2 teaspoonfuls baking powder, 2 cups milk, 1/2 cup sugar or syrup, 2 cups each, corn-meal and flour. Bake in a moderate oven until brown.

Sweet Potato Pone.

One large sweet potato grated, 1 cup yellow Indian meal, 2 eggs, 1 tablespoonful b.u.t.ter, 1/2 cup mola.s.ses, 1/2 cup sugar, salt and spice to taste; add sufficient milk to make the usual thickness of cake.

Ginger-Bread.

One pint mola.s.ses, 1/2 pint of sour milk, 2 teaspoonfuls ginger, 1 teacup b.u.t.ter, 1 teaspoonful soda, 2 eggs--salt.

Mola.s.ses Ginger Bread.