VEGETABLES entirely fresh will cook quicker than those that have stood for some time. Most vegetables are better steamed than boiled. It is conceded that vegetables cook more easily in soft water than in hard. When put over to cook, unless otherwise directed, put into boiling water, and keep it boiling, else, by stopping, the lowered temperature will soften them and detract from their color.
After washing vegetables, lay them in cold water till time to put over to cook.
It is particularly necessary to put cabbage or cauliflower into cold water half an hour before cooking. This will draw out all insects that may be imbedded in the leaves, and make them crisp and nicer every way.
Put all vegetables into boiling water unless otherwise directed.
A pinch of salt, pepper, or spice, means about 1/4 a salt-spoon.
Steam until tender, peel, and slice, and put into a buttered pudding-dish in iayers, sprinkling each layer with bits of butter and a tablespoon of sugar. Pour a cup of cream or milk over the whole, and bake brown in the oven.
Mrs. Cliff Sage.
1 quart grated corn. 1 pint milk.
1 tablespoon butter. Salt and pepper.
Bake in a pudding-dish.
Twelve ears of green corn cut off cob; 1 1/2 pints of milk, 4 beaten eggs, 1 cup sugar. Bake 3 hours.
Miss Emma Harvey, Bowling Green, Ky.
4 large ears of corn grated.
1 cup milk.
1 1/2 cups Sour; pinch of salt.
I teaspoon baking powder.
Mix well together, and fry in a skillet by spoonsful in boiling hot lard.
Take young tender corn and cut from the cob. To a quart of milk allow 2 1/2 cups corn. Put the milk and corn into a double boiler (or a tin bucket set in a kettle of boiling water), and cook until perfectly tender. Then add bits of butter dredged with flour, and cook about 5 minutes longer. Stir in the beaten yolks of 2 eggs, let boil up, and serve hot. Add more butter, if desired, and sugar and nutmeg if liked.
Cut six ears of sweet corn from the cob. Fry a slice or two of bacon until the grease is all fried out. Remove, put the corn in the frying-pan, cover with boiling water, and cook 30 minutes. Stir it often and watch that it does not burn. Before serving, add half a cup of cream or milk, and salt and pepper to suit the taste. Many persons prefer it without the bacon, in which case cook in clear water, and finish with the cream or milk.
Cut the corn from the cob and put into sufficient water to cook. While cooking add 1 ounce of tartaric acid that has been dissolved in boiling water to every 6 quarts of corn. Seal up in air-tight cans. When wanted for eating, pour off the water, put in fresh water and a pinch of soda. Let stand 10 minutes before cooking. When nearly done, add cream or milk, butter, pepper, and salt. A lady tells me that in 35 cans put up in this way not one proved a failure.