Miss Beecher's Housekeeper and Healthkeeper. Catharine Esther Beecher

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СКАЧАТЬ is in the middle; sprinkle with salt; lay the inside down at first till it begins to brown, then turn and broil the other side. Dress with butter, pepper, and salt. It is best to take out the backbone.

      Baked Fish.—Wash and wipe, and rub with salt and pepper outside and inside. Set it on a grate over a baking-pan, and baste with butter and the drippings; if it browns too fast, cover with white paper. Thicken the gravy, and season to the taste, using lemon-juice or tomato catsup. Some put in wine.

      Pickle for cold Fish.—To two quarts of vinegar add a pint of the liquor in which the fish was boiled, a dozen black pepper-corns, a dozen cloves, three sticks of cinnamon, and a tea-spoonful of mustard. Let them boil up, and then skim so as not to take out the spice.

      Cut the fish into inch squares, and when the liquor boils, put them into it till just heated through. Pack tight in a glass jar, and then pour on the pickle; cook it till air-tight. This will keep a long time. It is a great convenience for a supper relish.

CHAPTER XII.

       VEGETABLES.

       Table of Contents

      Fresh-gathered vegetables are much the best. Soaking in cold water improves all. Always boil in salted water, a tea-spoonful for each quart of water. Do not let them stop boiling, or they will thus become watery.

      POTATOES.

      The excellence of potatoes depends greatly on the species and on the age. Much also depends on the cooking, and here there are diversities of modes and opinions. Peeling potatoes before cooking saves labor at the time of taking up dinner, which is a matter of consequence. They should, after peeling, soak an hour in cold water; then boil them in salted water, putting them in when the water boils. Have them equal in size, that all may be done alike. Try with a fork, and when tender drain off the water, sprinkle on a little fine salt, and set them in the oven, or keep them hot in the pot till wanted.

      Some boil with skins on; in this case, pare off a small ring, or cut off a little at each end for the water within to escape, as this makes them more mealy.

      Some make a wire basket and put in the potatoes peeled and of equal size; and when done, take them up and set in the oven a short time. This is the surest and easiest method.

      Old potatoes should be boiled in salted water, then mashed with salt, pepper, and cream or butter.

      New potatoes boil in salted water, and rub off the tender skins with a coarse towel.

      A good Way for old Potatoes.—Peel and soak in cold water half an hour, then slice them into salted water that is boiling; when soft, pour off the water, add cream, or milk and butter, with salt and pepper, also dredge in a very little flour.

      Another way is to chop the cold boiled potatoes, and then mix in milk, butter, salt, and pepper.

      

      Some cold potatoes are nice cooked on a gridiron. A favorite relish for supper is cold potatoes sliced and dressed with a salad dressing of boiled eggs, salt, mustard, oil, and vinegar.

      Cold Potato Puffs.—Take cold mashed or chopped potatoes and stir in milk and melted butter. Beat two eggs and mix, and then bake till browned. It is very nice, and the children love it as well as their elders. This may be baked in patties for a pretty variety.

      To cook Sweet Potatoes.—The best way is to parboil with the skins on, and then bake in a stove oven.

      Green Corn.—Husk it; boil in salted water, and eat from the cob; or cut off the corn and season it with butter or cream and salt and pepper. If green corn is to be roasted, open it and take off the silk, and then cook it with husks on, buried in hot ashes; or if before the fire, turn it often.

      Succotash.—Boil white beans by themselves. Cut the corn from the cob and let the cobs boil ten minutes, then take them out and put in the corn. Have only just water enough to cover the corn when cut. If there is more than a tea-cupful when the corn is boiled about half an hour, lessen it to that quantity, and add as much milk, and let the boiling continue till, on trial, the corn is soft, and then stir in a table-spoonful of flour wet in cold water. Then let it boil three or four minutes, take up the corn, and add the beans, with butter, pepper, and salt. Have twice as much corn as beans. Some use string-beans cut up.

      If you have boiled corn left on the cob, cut it off for breakfast, and add milk and eggs, salt and pepper, and bake it. Some say this is the best way of all to cook sweet corn.

      Salsify, or Oyster Plant.—Scrape, cut into inch pieces, and throw into cold water awhile; put into salted boiling water, just enough to cover them, and when tender turn off the water and add milk, butter, salt, and pepper, and thicken with a very little flour; then serve. Or, mash fine, and add a beaten egg and a little flour; make round, flat cakes, and cook on a griddle.

      Egg Plant.—Cut into slices an inch thick and peel. Lay these in salted water an hour; then dip into egg, and rub in bread or cracker-crumbs, and cook on a griddle.

      Carrots.—Boil in salted water till tender, take off the skin, slice and butter them. They are improved by cooking in broth. Some add chopped onion and parsley.

      Beets.—Wash, but do not cut them before boiling; boil till tender, take off the skin, slice and season with salt, pepper, vinegar, and melted butter. If any are left, slice them into vinegar, for a pickle.

      

      Parsnips.—Boil in salted water, take off the skins, cut in slices lengthwise, and season with salt, pepper, and butter. When cold, chop fine, add salt, pepper, egg, and flour, make small cakes, and cook on a griddle.

      Pumpkin and Squash.—Cut in slices, boil in salted water till tender, drain, and season with salt, pepper, and butter. Baked pumpkin, cut in slices, is very good.

      Celery.—Cut off the roots and green leaves, wash, and keep in cold water till wanted.

      Radishes.—Wash, cut off tops, and lay in cold water till wanted.

      Onions.—Many can not eat onions without consequent discomfort; though to most others they are a healthful and desirable vegetable. The disagreeable effect on the breath, it is said, may be prevented by afterward chewing and swallowing three or four roasted coffee-beans. Those who indulge in this vegetable should, as a matter of politeness and benevolence, try this precaution.

      The best way to cook onions is to peel, cut off top and tail, put in cold water for awhile, and then into boiling salted water. When nearly done, pour off the water, except a little, then add milk, butter, pepper, and salt. When onions are old and strong, boil in two or three waters; have each time boiling water.

      Tomatoes.—Pour on scalding water, then remove the skins, cut them up, and boil about half an hour. Add salt, butter or cream, and sugar. Adding green corn cut from the cob is a good variety. Some use pounded or grated stale bread-crumbs to thicken. Some slice without peeling, broil on a gridiron, and then season with pepper, salt, and butter. Some peel, slice, and put in layers, with seasoning and bread-crumbs between, and bake in an oven. If eaten raw, the skins should be removed by a knife, as scalding СКАЧАТЬ