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Vegetables. Part 2 |
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Free Books / Cooking / Favorite Recipes / | |
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Vegetables. Part 2 |
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This section is from the book "Favorite Recipes Compiled By Ladies Of The Cumberland Presbyterian Church", by Ladies Of The Cumberland Presbyterian Church. Also from Amazon: Joy of Cooking: 75th Anniversary Edition.
Boil, peel and chop; have a skillet on stove with butter hot; turn beets in; season with salt and pepper; stir well; let brown. Just before sending to table pour in half cup of sweet cream.
Mrs. Nettie Beckman.
To each pint of corn add two well beaten eggs, two table-ppoonfuls cream, one of melted butter, a little salt and about one tablespoonful flour, just enough to make batter right consistency. Beat well and fry on hot griddle like regular griddle cakes.
Use pink beans, which may be procured at all grocery stores. To 2 cups of beans, add 6 cups of water and soak over night. If in a hurry one may boil beans without previous soaking, but the soaking reduces the time of cooking by one hour. Add. a small onion and boil gently until beans will mash between fingers. Do not make the mistake of throwing away liquid in which beans arc boiled. Into a frying pan, no less than two inches deep, place a large cooking spoonful of fresh lard. Allow it to become very hot (this is the secret of beans not being greasy after frying), and with a perforated spoon lay the beans, free of liquid, gently into pan. During this pro-ess the pan may be moved to back of stove to avoid setting fire to lard, which will unavoidably spatter. After laying in as many beans as will absorb lard, place pan again over hot fire and mix beans and lard thoroughly until beans appear to have a coating of lard and begin to burst. Add a cupful of liquid in which beans were boiled and gently crush beans with cooking spoon, but do not mash. Now add remainder of liquid and allow to simmer on back of stove for about one-half hour, or until beans arc of consistency desired - either with considerable liquid (but thick) or quite dry. Success depends upon observing the following rules: Do not add salt until leans are boiled soft. The onion is not perceptible after cooking, only giving the beans the characteristic Mexican taste which no spice can produce. Have lard at boiling point. Do not boil beans in tin. Prepared spices or Mexican Chile may be added after the last portion of liquid is used. Repealed warmings improve taste. If very dry add a little water and place in oxen for a few minutes, Examiner Prize Recipe.
Boil one quart lima or string beans until tender, cut down the middle the grains of 1 doz. ears of corn, and scrape; drain off water from beans; add the corn; season with salt and pepper and a good lump of butter. If too dry add a little cream or milk. Cook twenty minutes after adding the corn.
Mrs. I. S. Pish.
Take 12 ears of grated or scraped corn; three tablespoonfuls of Hour; salt and pepper to taste; one egg well beaten; drop in small calves in hot butter or lard. Half the recipe may be used for smaller family.
Take six or eight medium sized potatoes; pare and slice thin; put into your pan a layer of potatoes, a little salt, pepper and butter and a small amount of flour; then add another layer of potatoes, and so on; pour on enough milk to almost cover them, then bake. Sweet potatoes may be done the same way.
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