The Easiest Way in Housekeeping and Cooking Part 18

The _cocoa_ or _broma_ should be mixed smoothly with a little boiling water, and added to that in the saucepan; one quart of either requiring a pint each of milk and water, about three tablespoonfuls of cocoa, and a small cup of sugar. A pinch of salt is always a great improvement. Boil for half an hour.

Sh.e.l.lS are merely the husk of the cocoa-nut; and a cupful to a quart of boiling water is the amount needed. Boil steadily an hour, and use with milk and sugar.

CHOCOLATE.

This rule, though unlike that given in cook-books generally, makes a drink in consistency and flavor like that offered at Maillard's or Mendee's, the largest chocolate manufacturers in the country.

Sc.r.a.pe or grate fine two squares (two ounces) of Baker's or any unsweetened chocolate. Add to this one small cup of sugar and a pinch of salt, and put into a saucepan with a tablespoonful of water. Stir for a few minutes till smooth and glossy, and then pour in gradually one pint of milk and one of boiling water. Let all boil a minute. Dissolve one heaping teaspoonful of corn-starch or arrow-root in a little cold water, and add to the chocolate. Boil one minute, and serve. If cream can be had, whip to a stiff froth, allowing two tablespoonfuls of sugar and a few drops of vanilla essence to a cup of cream. Serve a spoonful laid on the top of the chocolate in each cup. The corn-starch may be omitted, but is necessary to the perfection of this rule, the following of which renders the chocolate not only smooth, but entirely free from any oily particles.

Flavor is lost by any longer boiling, though usually half an hour has been considered necessary.

VEGETABLES.

POTATOES.

To be able to boil a potato perfectly is one of the tests of a good cook, there being nothing in the whole range of vegetables which is apparently so difficult to accomplish. Like the making of good bread, nothing is simpler when once learned. A good boiled potato should be white, mealy, and served very hot. If the potatoes are old, peel thinly with a sharp knife; cut out all spots, and let them lie in cold water some hours before using. It is more economical to boil before peeling, as the best part of the potato lies next the skin; but most prefer them peeled. Put on in boiling water, allowing a teaspoonful of salt to every quart of water.

Medium-sized potatoes will boil in half an hour. Let them be as nearly of a size as possible, and if small and large are cooked at the same time, put on the large ones ten or fifteen minutes before the small. When done, pour off every drop of water; cover with a clean towel, and set on the back of the range to dry for a few minutes before serving. The poorest potato can be made tolerable by this treatment. Never let them wait for other things, but time the preparation of dinner so that they will be ready at the moment needed. New potatoes require no peeling, but should merely be well washed and rubbed.

MASHED POTATOES.

Boil as directed, and when dry and mealy, mash fine with a potato-masher or large spoon, allowing for a dozen medium-sized potatoes a piece of b.u.t.ter the size of an egg, half a cup of milk, a teaspoonful of salt, and half a teaspoonful of white pepper. The milk may be omitted if the potato is preferred dry. Pile lightly in a dish, or smooth over, and serve at once. Never brown in the oven, as it destroys the good flavor.

POTATO SNOW.

Mash as above, and rub through a colander into a very hot dish, being careful not to press it down in any way, and serve hot as possible.

BAKED POTATOES.

Wash and scrub carefully, as some persons eat the skin. A large potato requires an hour to bake. Their excellence depends upon being eaten the moment they are done.

POTATOES WITH BEEF.

Pare, and lay in cold water at least an hour. An hour before a roast of beef is done, lay in the pan, and baste them when the beef is basted. They are very nice.

POTATO CROQUETTES.

Cold mashed potatoes may be used, but fresh is better. To half a dozen potatoes, mashed as in directions given, allow quarter of a saltspoonful each of mace or nutmeg and cayenne pepper, and one beaten egg. Make in little b.a.l.l.s or rolls; egg and crumb, and fry in boiling lard. Drain on brown paper, and serve like chicken croquettes.

SWEET POTATOES.

Wash carefully, and boil without peeling from three-quarters of an hour to an hour. Peel, and dry in the oven ten minutes. They are better baked, requiring about an hour for medium-sized ones.

BEETS.

Winter beets should be soaked over-night. Wash them carefully; but never peel or even p.r.i.c.k them, as color and sweetness would be lost. Put in boiling, salted water. Young beets will cook in two hours; old ones require five or six. Peel, and if large, cut in slices, putting a little b.u.t.ter on each one. They can be served cold in a little vinegar.

PARSNIPS.

Wash, and sc.r.a.pe clean; cut lengthwise in halves, and boil an hour, or two if very old. Serve whole with a little drawn b.u.t.ter, or mash fine, season well, allowing to half a dozen large parsnips a teaspoonful of salt, a saltspoonful of pepper, and a tablespoonful of b.u.t.ter.

PARSNIP FRITTERS.

Three large parsnips boiled and mashed fine, adding two well-beaten eggs, half a teaspoonful of salt, a saltspoonful of pepper, two tablespoonfuls of milk, and one heaping one of flour. Drop in spoonfuls, and fry brown in a little hot b.u.t.ter. _Oyster-plant_ fritters are made in the same way.

OYSTER-PLANT STEWED.

Sc.r.a.pe, and throw at once into cold water with a little vinegar in it, to keep them from turning black. Cut in small pieces, or boil whole for an hour. Mash fine, and make like parsnip fritters; or drain the pieces dry, and serve with drawn b.u.t.ter.

CARROTS.

Carrots are most savory boiled with corned beef for two hours. They may also be boiled plain, cut in slices, and served with drawn b.u.t.ter. For old carrots not less than two hours will be necessary. Plenty of water must be used, and when cold the carrots are to be cut in dice. Melt in a saucepan a spoonful of b.u.t.ter; add half a teaspoonful of salt, a saltspoonful of pepper, and a teaspoonful of sugar, and when the b.u.t.ter boils put in the carrots, and stir till heated through. Pile them in the centre of a platter, and put around them a can of French peas, which have been cooked in only a spoonful of water, with a teaspoonful of sugar, a spoonful of b.u.t.ter, half a teaspoonful of salt, and a dash of pepper. This is a pretty and excellent dish, and substantial as meat. A cup of stock can be added to the carrots if desired, but they are better without it.

TURNIPS.

Pare and cut in quarters. Boil in well-salted water for an hour, or until tender. Drain off the water, and let them stand a few minutes to dry; then mash fine, allowing for about a quart a teaspoonful of salt, half a one of pepper, and a piece of b.u.t.ter the size of a walnut.

Or they may be left in pieces, and served with drawn b.u.t.ter.

CABBAGE.

Wash, and look over very carefully, and lay in cold water an hour. Cut in quarters, and boil with corned beef an hour, or till tender, or with a small piece of salt pork. Drain, and serve whole as possible. A much nicer way is to boil in well-salted water, changing it once after the first half-hour. Boil an hour; take up and drain; chop fine, and add a teacupful of milk, a piece of b.u.t.ter the size of an egg, a teaspoonful of salt, and half a one of pepper. Serve very hot. For cabbage Virginia fashion, and the best of fashions, too, bake this last form in a b.u.t.tered pudding-dish, having first stirred in two or three well-beaten eggs, and covered the top with bread-crumbs. Bake till brown.

CAULIFLOWER.

Wash and trim, and boil in a bag made of mosquito-netting to keep it whole. Boil steadily in well-salted water for one hour. Dish carefully, and pour over it a nice drawn b.u.t.ter. Any cold remains may be used as salad, or chopped and baked, as in rule for baked cabbage.

ONIONS.

If milk is plenty, use equal quant.i.ties of skim-milk and water, allowing a quart of each for a dozen or so large onions. If water alone is used, change it after the first half-hour, as this prevents their turning dark; salting as for all vegetables, and boiling young onions one hour; old ones, two. Either chop fine, and add a spoonful of b.u.t.ter, half a teaspoonful of salt, and a little pepper, or serve them whole in a dressing made by heating one cup of milk with the same b.u.t.ter and other seasoning as when chopped. Put the onions in a hot dish, pour this over them, and serve. They may also be half boiled; then put in a b.u.t.tered dish, covered with this sauce and a layer of bread-crumbs, and baked for an hour.

WINTER SQUASH.