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Page 68
WINTER SQUASH.
Cut in two, and take out the seeds and fiber. Half will probably be enough
to cook at once. Cut this in pieces; pare off the rind, and lay each piece
in a steamer. Never boil in water if it can be avoided, as it must be as
dry as possible. Steam for two hours. Mash fine, or run through a
vegetable sifter, and, for a quart or so of squash, allow a piece of
butter the size of an egg, a teaspoonful of salt, and a saltspoonful of
pepper. Serve very hot.
SUMMER SQUASH, OR CIMLINS.
Steam as directed above, taking out the seeds, but not peeling them. Mash
through a colander; season, and serve hot. If very young, the seeds are
often cooked in them. Half an hour will be sufficient.
PEASE.
Shell, and put over in boiling, salted water, to which a teaspoonful of
sugar has been added. Boil till tender, half an hour or a little more.
Drain off the water; add a piece of butter the size of an egg, and a
saltspoonful of salt. If the pease are old, put a bit of soda the size of
a pea in the water.
FIELD PEASE.
These are generally used after drying. Soak over-night, and boil two
hours, or till tender, with or without a small piece of bacon. If
without, butter as for green pease. Or they can be mashed fine, rubbed
through a sieve, and then seasoned, adding a pinch of cayenne pepper.
In Virginia they are often boiled, mashed a little, and fried in a large
cake.
SUCCOTASH.
Boil green corn and beans separately. Cut the corn from the cob, and
season both as in either alone. A nicer way, however, is to score the rows
in half a dozen ears of corn; scrape off the corn; add a pint of lima or
any nice green bean, and boil one hour in a quart of boiling water, with
one teaspoonful each of salt and sugar, and a saltspoonful of pepper. Let
the water boil away to about a cupful; add a spoonful of butter, and serve
in a hot dish. Many, instead of butter, use with it a small piece of
pork,--about quarter of a pound; but it is better without. A spoonful of
cream may be added. Canned corn and beans may be used; and even dried
beans and coarse hominy--the former well soaked, and both boiled together
three hours--are very good.
STRING BEANS.
String, cut in bits, and boil an hour if very young. If old, an hour and
an half, or even two, may be needed. Drain off the water, and season like
green pease.
SHELLED BEANS.
Any green bean may be used in this way, lima and butter beans being the
nicest. Put on in boiling, salted water, and boil not less than one hour.
Season like string beans.
GREEN CORN.
Husk, and pick off all the silk. Boil in well-salted water, and serve on
the cob, wrapped in a napkin, or cut off and seasoned like beans. Cutting
down through each row gives, when scraped off, the kernel without the
hull.
GREEN-CORN FRITTERS.
One pint of green corn grated. This will require about six ears. Mix with
this, half a cup of milk, two well-beaten eggs, half a cup of flour, one
teaspoonful of salt, half a teaspoonful of pepper, and a tablespoonful of
melted butter. Fry in very small cakes in a little hot butter, browning
well on both sides. Serve very hot.
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