Better Meals for Less Money, Mary Green [top 10 novels to read txt] 📗
- Author: Mary Green
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Melt butter, add flour, and when well mixed add milk, and stir until smooth; add cheese and seasonings, and cook until cheese is melted; add egg, cook two or three minutes, and serve on hot toast or crisp pilot crackers. The egg may be omitted.
241.—SALTED ALMONDSCover almonds with boiling water and let stand on back of range for ten minutes; slip off the skins, and dry for several hours, or over night; melt butter, add almonds and salt, and mix well; spread in a dripping pan, and bake in a slow oven fifteen or twenty minutes, stirring occasionally. When prepared in this way nuts will keep crisp.
242.—PEANUT BUTTERRemove shells and skins of peanuts, and put through the food chopper twice, using first a coarse cutter, and then the finest cutter; add salt, and enough cream or melted butter to make a smooth paste.
243.—TO SHELL CHESTNUTSCover with boiling water, boil ten minutes, drain, and cover with cold water. Remove the shell with a knife, beginning at top of nut. The inner skin will come off with the shell.
244.—BAKED CHESTNUTSShell chestnuts, put in baking dish with stock, butter, and pepper; cover, and bake in hot oven about half an hour, or until soft; remove cover, and brown. If stock is very salt, dilute with water or milk.
245—CELERY, NUT, AND POTATO LOAFCook celery in boiling salted water about half an hour, or until tender, and drain; add other ingredients in order given; mix well; pack in deep greased pan, and bake in a moderate oven about half an hour. Turn out on platter, and serve with Creole Sauce (see No. 191) or Tomato Sauce (see No. 203).
246.—NUT LOAFMix in order given; pack in a deep greased pan, and bake in a moderate oven half an hour. Turn out on platter, and serve with Cheese Sauce (see No. 188).
CHAPTER XIII VEGETABLES[8] 247.—BOSTON BAKED BEANSSoak beans in cold water over night; drain, cover with cold water, heat to boiling point, and simmer until beans are very tender but not broken; place in an earthen bean pot, add seasonings and pork (which has been scalded, scraped, and scored in half-inch squares); fill pot with boiling water, cover, and bake slowly for eight hours. Uncover for the last hour. Replenish water as needed.
248.—THICK PURÉE OF BLACK BEANSSoak beans over night in cold water; drain, add seasonings, bacon fat, and water, and simmer two hours; remove onion, carrot, and bay leaf, and press through a sieve. Beat well, and serve with lamb or mutton.
249.—LIMA BEAN LOAFSoak beans over night in cold water, and drain; cover with boiling water, add onion and carrot, and cook until beans are tender; drain, and put through the food chopper with carrot and onion; add crumbs, seasonings, egg, and sausage fat melted in boiling water; add pimolas cut in small pieces, mix well, pack in a greased bread pan, and bake in a moderate oven half an hour. Serve with Tomato Sauce (see No. 203).
250.—BAKED CABBAGECut a small white cabbage in inch pieces, soak in cold water half an hour, and drain; parboil ten minutes, place in greased baking dish, cover with one cup of White Sauce (see No. 207), and one-half cup of Buttered Crumbs (see No. 472); bake in a moderate oven half an hour.
251.—CABBAGE COOKED IN MILKPut a small white cabbage through the food chopper, using the coarse cutter; soak in cold water half an hour, drain, cover with equal parts of milk and water, and cook uncovered about twenty-five minutes, or until cabbage is tender. Season with salt and pepper.
252.—BRAISED CELERYCook celery, bacon fat, and onion in the frying pan for ten minutes; dredge with flour, put in baking dish, add stock (first rinsing frying pan with a little of it), cover, and bake in a moderate oven an hour and a half. Serve on toast. Add salt to stock if necessary.
253.—CREAMED CELERY ROOT (Celeriac) WITH CHEESEPeel celery root, cut in half-inch cubes, and cook until tender in boiling salted water, to which a tablespoon of vinegar has been added. To three cups of root add one and one-half cups of White Sauce (see No. 207); put into a baking dish, sprinkle with a third of a cup of grated cheese, and place in a hot oven until cheese melts. Celery may be used in place of celery root.
254.—SOUTHERN CORN PUDDINGCook pepper and onion in bacon fat five minutes; add corn, crumbs, egg, milk, and seasonings; pour into a greased baking dish, sprinkle with the chopped bacon, and bake in a slow oven until firm, or about twenty-five minutes.
255.—CUCUMBERS SAUTÉEDPeel two cucumbers, cut in halves crosswise, slice in one-third-inch slices lengthwise, and soak in salted water for one hour; drain, dry, dip in flour seasoned with salt and pepper, and sauté in hot fat until brown. Serve on toast.
256.—CARROTS SAUTÉEDSelect very small carrots; wash, scrape, and cook until tender in boiling salted water. Drain, dredge with flour, and sauté in fat until brown.
257.—CARROTS VINAIGRETTECook carrots in boiling salted water until tender, and drain; heat vinegar, sugar, and shortening to the boiling point, add carrots, and cook slowly half an hour, stirring occasionally.
258.—BAKED EGG PLANTPare and slice egg plant, cut into half-inch cubes, soak in cold salted water half an hour, and drain; mix with onion, crumbs, and seasonings, and put into a greased baking dish; add boiling water, dot over with butter, and bake one hour in a moderate oven.
259.—FRIED EGG PLANTCut a small egg plant in one-third-inch slices; pare; cut each slice in quarters; soak in cold salted water for half an hour; drain; season with pepper and salt, dip in crumbs, then in egg, and then in crumbs again; and fry in deep fat about three minutes. Or dip in flour and sauté in butter.
260.—EGG PLANT JULIENNECut egg plant in two-inch slices, and pare; cut into quarter-inch vertical slices, and cut slices into quarter-inch strips; soak in cold salted water for half an hour; drain; dry, and fry in deep fat about three minutes.
261.—CREAMED LEEKSCut off tops of two bunches of leeks, and soak in cold water ten minutes; drain, and cook in boiling salted water about twenty minutes, or until tender; drain, and serve with White Sauce (see No. 207). The tops may be used for flavoring soups.
262.—ONIONS IN POTATO NESTSPeel onions and cook in boiling salted water about one hour, or until tender; drain, and add butter. Pare, boil, and mash potatoes, season with pepper and salt, add butter and hot milk, and beat until light; shape potato into small nests with a spoon, or force through a bag and a rose tube. Fill with onions and sprinkle with parsley.
263.—GREEN PEAS (Canned)Remove from can and rinse with cold water; put in saucepan, cover with cold water, bring to boiling point, and drain. Season with one-half teaspoon salt, one-fourth teaspoon pepper, one tablespoon butter, and two tablespoons of milk.
264.—PEAS AND LETTUCEWash lettuce, drain, and chop; add stock and salt, and simmer half an hour; add pepper and sugar, and thicken with butter and flour blended together; add peas drained from their liquor, and mint, and simmer ten minutes. Remove mint before serving.
265.—STUFFED GREEN PEPPERSCut off one inch of the tops of peppers, and chop the tops; remove seeds and veins from peppers, scald with boiling water, and drain; cook chopped pepper with onion in the bacon fat for five minutes; add rice, tomatoes, and salt; fill peppers, cover with crumbs, place in a baking dish or in individual ramekins, and bake in a moderate oven half an hour.
266.—BOILED POTATOESWash potatoes, pare as thin as possible, remove the eyes, and soak in cold water from fifteen minutes to one hour, according to the age of the potato; cook in boiling salted water about half an hour, or until tender, allowing one tablespoon of salt to two quarts of boiling water. Drain, and dry on the back of the range or in the front of the oven with the door open. Serve very hot in an uncovered dish.
267.—BAKED POTATOESSelect medium-sized potatoes, scrub well, place in tin pan, and bake in a hot oven for about forty minutes.
268.—CREAMED POTATOESCook potatoes with the onion in boiling salted water until tender; drain; remove the onion, mix with sauce, and sprinkle with parsley. If potato balls are used, cover unused potato with water and save for soup.
269.—POTATO CROUTONSCut potatoes in one-third-inch cubes, rinse with cold water, dry in a towel, and fry about two minutes in deep fat.
270.—FRENCH FRIED POTATOESWash and pare medium-sized potatoes,
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