The Whitehouse Cookbook (1887) Part 38

Boiled sweet potatoes are very nice. Boil until partly done, peel them and bake brown, basting them with b.u.t.ter or beef drippings several times. Served hot. They should be a nice brown.

BAKED SWEET POTATOES.

Wash and sc.r.a.pe them, split them lengthwise. Steam or boil them until nearly done. Drain, and put them in a baking dish, placing over them lumps of b.u.t.ter, pepper and salt; sprinkle thickly with sugar, and bake in the oven to a nice brown.

Hubbard squash is nice cooked in the same manner.

ONIONS BOILED.

The white silver-skins are the best species. To boil them peel off the outside, cut off the ends, put them into cold water, and into a stewpan and let them scald two minutes; then turn off that water, pour on cold water salted a little, and boil slowly till tender, which will be in thirty or forty minutes, according to their size; when done drain them quite dry, pour a little melted b.u.t.ter over them, sprinkle them with pepper and salt and serve hot.

An excellent way to peel onions so as not to affect the eyes is to take a pan _full_ of water and hold and peel them under the water.

ONIONS STEWED.

Cook the same as boiled onions, and, when quite done, turn off all the water; add a teacupful of milk, a piece of b.u.t.ter the size of an egg, pepper and salt to taste, a tablespoonful of flour stirred to a cream; let all boil up once and serve in a vegetable dish hot.

ONIONS BAKED.

Use the large Spanish onion, as best for this purpose; wash them clean, but do not peel, and put into a saucepan with slightly salted water; boil an hour, replacing the water with more boiling hot as it evaporates; turn off the water and lay the onions on a cloth to dry them well; roll each one in a piece of b.u.t.tered tissue paper, twisting it at the top to keep it on, and bake in a slow oven about an hour, or until tender all through; peel them; place in a deep dish and brown slightly, basting well with b.u.t.ter for fifteen minutes; season with salt and pepper and pour some melted b.u.t.ter over them.

FRIED ONIONS.

Peel, slice and fry them brown in equal quant.i.ties of b.u.t.ter and lard or nice drippings; cover until partly soft, remove the cover and brown them; salt and pepper.

SCALLOPED ONIONS.

Take eight or ten onions of good size, slice them and boil until tender. Lay them in a baking-dish, put in bread crumbs, b.u.t.ter in small bits, pepper and salt, between each layer until the dish is full, putting bread crumbs last; add milk or cream until full. Bake twenty minutes or half an hour.

A little onion is not an injurious article of food, as many believe. A judicious use of plants of the onion family is quite as important a factor in successful cookery as salt and pepper. When carefully concealed by manipulation in food, it affords zest and enjoyment to many who could not otherwise taste of it were its presence known. A great many successful compounds derive their excellence from the partly concealed flavor of the onion, which imparts a delicate appetizing aroma highly prized by epicures.

CAULIFLOWER.

When cleaned and washed, drop them into boiling water, into which you have put salt and a teaspoonful of flour, or a slice of bread; boil till tender; take off, drain and dish them; serve with a sauce spread over and made with melted b.u.t.ter, salt, pepper, grated nutmeg, chopped parsley and vinegar.

Another way is to make a white sauce (see SAUCES) and when the cauliflowers are dished as above, turn the white sauce over, and serve warm. They may also be served in the same way with a milk, cream, or tomato sauce, or with brown b.u.t.ter.

It is a very good plan to loosen the leaves of a head of cauliflower and let lie, the top downward, in a pan of cold salt water, to remove any insects that might be hidden between them.

FRIED CAULIFLOWER.

Boil the cauliflower till about half done. Mix two tablespoonfuls of flour with two yolks of eggs, then add water enough to make a rather thin paste; add salt to taste; the two whites are beaten till stiff, and then mixed with the yolks, flour and water. Dip each branch of the cauliflower into the mixture, and fry them in hot fat. When done, take them off with a skimmer, turn into a colander, dust salt all over and serve warm. Asparagus, celery, egg-plant, oyster plant are all fine when fried in this manner.

CABBAGE BOILED.

Great care is requisite in cleaning a cabbage for boiling, as it frequently harbors numerous insects. The large drumhead cabbage requires an hour to boil; the green savory cabbage will boil in twenty minutes. Add considerable salt to the water when boiling. Do not let a cabbage boil too long--by a long boiling it becomes watery. Remove it from the water into a colander to drain and serve with drawn b.u.t.ter, or b.u.t.ter poured over it.

Red cabbage is used for slaw, as is also the white winter cabbage. For directions to prepare these varieties, see articles SLAW and SOURCROUT.

CABBAGE WITH CREAM.

Remove the outer leaves from a solid, small-sized head of cabbage, and cut the remainder as fine as for slaw. Have on the fire a spider or deep skillet, and when it is hot put in the cut cabbage, pouring over it right away a pint of boiling water. Cover closely and allow it to cook rapidly for ten minutes. Drain off the water and add half a pint of new milk, or part milk and cream; when it boils, stir in a large teaspoonful of either wheat or rice flour moistened with milk; add salt and pepper, and as soon as it comes to a boil, serve. Those who find slaw and other dishes prepared from cabbage indigestible will not complain of this.

STEAMED CABBAGE.

Take a sound, solid cabbage, and with a large sharp knife shave it _very fine_. Put it in a saucepan, pour in half a teacupful of water, or just enough to keep it from burning; cover it very tightly, so as to confine the steam; watch it closely, add a little water now and then, until it begins to be tender; then put into it a large tablespoonful of b.u.t.ter; salt and pepper to taste, dish it hot. If you prefer to give it a tart taste, just before taking from the fire add a third of a cup of good vinegar.

LADIES' CABBAGE.

Boil a firm white cabbage fifteen minutes, changing the water then for more from the boiling tea-kettle. When tender, drain and set aside until perfectly cold. Chop fine and add two beaten eggs, a tablespoonful of b.u.t.ter, pepper, salt, three tablespoonfuls of rich milk or cream. Stir all well together, and bake in a b.u.t.tered pudding-dish until brown. Serve very hot. This dish resembles cauliflower and is very digestible and palatable.

FRIED CABBAGE.

Place in a frying pan an ounce of b.u.t.ter and heat it boiling hot. Then take cold boiled cabbage chopped fine, or cabbage hot, cooked the same as steamed cabbage, put it into the hot b.u.t.ter and fry a light brown, adding two tablespoonfuls of vinegar. Very good.

FRENCH WAY OF COOKING CABBAGE.

Chop cold boiled white cabbage and let it drain till perfectly dry: stir in some melted b.u.t.ter to taste; pepper, salt and four tablespoonfuls of cream; after it is heated through add two well-beaten eggs; then turn the mixture into a b.u.t.tered frying pan, stirring until it is very hot and becomes a delicate brown on the under side. Place a hot dish over the pan, which must be reversed when turned out to be served.

SOURCROUT.

Barrels having held wine or vinegar are used to prepare sourcrout in.

It is better, however, to have a special barrel for the purpose.

Strasburg, as well as all Alsace, has a well-acquired fame for preparing the cabbages. They slice very white and firm cabbages in fine shreds with a machine made for the purpose. At the bottom of a small barrel they place a layer of coa.r.s.e salt and alternately layers of cabbage and salt, being careful to have one of salt on the top. As each layer of cabbage is added, it must be pressed down by a large and heavy pestle and fresh layers are added as soon as the juice floats on the surface. The cabbage must be seasoned with a few grains of coriander, juniper berries, etc. When the barrel is full it must be put in a dry cellar, covered with a cloth, under a plank, and on this heavy weights are placed. At the end of a few days it will begin to ferment, during which time the pickle must be drawn off and replaced by fresh, until the liquor becomes clear. This should be done every day. Renew the cloth and wash the cover, put the weights back and let stand for a month. By that time the sourcrout will be ready for use.

Care must be taken to let the least possible air enter the sourcrout and to have the cover perfectly clean. Each time the barrel has to be opened it must be properly closed again. These precautions must not be neglected.

This is often fried in the same manner as fried cabbage, excepting it is first boiled until soft in just water enough to cook it, then fry and add vinegar.

TO BOIL RICE.

Pick over the rice carefully, wash it in warm water, rubbing it between the hands, rinsing it in several waters, then let it remain in cold water until ready to be cooked. Have a saucepan of water slightly salted; when it is boiling hard, pour off the cold water from the rice, and sprinkle it in the boiling water by degrees, so as to keep the particles separated. Boil it steadily for twenty minutes, then take it off from the fire and drain off all the water. Place the saucepan with the lid partly off, on the back part of the stove, where it is only moderately warm, to allow the rice to dry. The moisture will pa.s.s off and each grain of rice will be separated, so that if shaken the grains will fall apart. This is the true way of serving rice as a vegetable and is the mode of cooking it in the Southern States where it is raised.