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Page 69
CORN PUDDING.
One pint of cut or grated corn, one pint of milk, two well-beaten eggs,
one teaspoonful of salt, and a saltspoonful of pepper. Butter a
pudding-dish, and bake the mixture half an hour. Canned corn can be used
in the same way.
EGG-PLANT.
Peel, cut in slices half an inch thick, and lay them in well-salted water
for an hour. Wipe dry; dip in flour or meal, and fry brown on each side.
Fifteen minutes will be needed to cook sufficiently. The slices can be
egged and crumbed before frying, and are nicer than when merely floured.
EGG-PLANT FRITTERS.
Peel the egg-plant, and take out the seeds. Boil for an hour in
well-salted water. Drain as dry as possible; mash fine, and prepare
precisely like corn fritters.
BAKED EGG-PLANT.
Peel, and cut out a piece from the top; remove the seeds, and fill the
space with a dressing like that for ducks, fitting in the piece cut out.
Bake an hour, basting with a spoonful of butter melted in a cup of water,
and dredging with flour between each basting. It is very nice.
ASPARAGUS.
Wash, and cut off almost all of the white end. Tie up in small bundles;
put into boiling, salted water, and cook till tender,--about half an hour,
or more if old.
Make some slices of water toast, as in rule given, using the water in
which the asparagus was boiled; lay the slices on a hot platter, and the
asparagus upon them, pouring a spoonful of melted butter over it. The
asparagus may be cut in little bits, and, when boiled, a drawn butter
poured over it, or served on toast, as when left whole. Cold asparagus may
be cut fine, and used in an omelet, or simply warmed over.
SPINACH.
Not less than a peck is needed for a dinner for three or four. Pick over
carefully, wash, and let it lie in cold water an hour or two. Put on in
boiling, salted water, and boil an hour, or until tender. Take up in a
colander, that it may drain perfectly. Have in a hot dish a piece of
butter the size of an egg, half a teaspoonful of salt, a saltspoonful of
pepper, and, if liked, a tablespoonful of vinegar. Chop the spinach fine,
and put in the dish, stirring in this dressing thoroughly. A teacupful of
cream is often added. Any tender greens, beet or turnip tops, kale, &c.,
are treated in this way; kale, however, requiring two hours' boiling.
ARTICHOKES.
Cut off the outside leaves; trim the bottom; throw into boiling, salted
water, with a teaspoonful of vinegar in it, and boil an hour. Season, and
serve like turnips, or with drawn butter poured over them.
TOMATOES STEWED.
Pour on boiling water to take off the skins; cut in pieces, and stew
slowly for half an hour; adding for a dozen tomatoes a tablespoonful of
butter, a teaspoonful of salt, a saltspoonful of pepper, and a teaspoonful
of sugar. Where they are preferred sweet, two tablespoonfuls of sugar will
be necessary. They may be thickened with a tablespoonful of flour or
corn-starch dissolved in a little cold water, or with half a cup of rolled
cracker or bread crumbs. Canned tomatoes are stewed in the same way.
BAKED TOMATOES.
Take off the skins; lay the tomatoes in a buttered pudding-dish; put a bit
of butter on each one. Mix a teaspoonful of salt, and a saltspoonful of
pepper, with a cup of bread or cracker crumbs, and cover the top. Bake an
hour.
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