Green Corn.—Husk it; boil in salted water, and eat from the cob; or cut off the corn and season it with butter or cream and salt and pepper. If green corn is to be roasted, open it and take off the silk, and then cook it with husks on, buried in hot ashes; or if before the fire, turn it often.
Succotash.—Boil white beans by themselves. Cut the corn from the cob and let the cobs boil ten minutes, then take them out and put in the corn. Have only just water enough to cover the corn when cut. If there is more than a tea-cupful when the corn is boiled about half an hour, lessen it to that quantity, and add as much milk, and let the boiling continue till, on trial, the corn is soft, and then stir in a table-spoonful of flour wet in cold water. Then let it boil three or four minutes, take up the corn, and add the beans, with butter, pepper, and salt. Have twice as much corn as beans. Some use string-beans cut up.
If you have boiled corn left on the cob, cut it off for breakfast, and add milk and eggs, salt and pepper, and bake it. Some say this is the best way of all to cook sweet corn.
Salsify, or Oyster Plant.—Scrape, cut into inch pieces, and throw into cold water awhile; put into salted boiling water, just enough to cover them, and when tender turn off the water and add milk, butter, salt, and pepper, and thicken with a very little flour; then serve. Or, mash fine, and add a beaten egg and a little flour; make round, flat cakes, and cook on a griddle.
Egg Plant.—Cut into slices an inch thick and peel. Lay these in salted water an hour; then dip into egg, and rub in bread or cracker-crumbs, and cook on a griddle.
Carrots.—Boil in salted water till tender, take off the skin, slice and butter them. They are improved by cooking in broth. Some add chopped onion and parsley.
Beets.—Wash, but do not cut them before boiling; boil till tender, take off the skin, slice and season with salt, pepper, vinegar, and melted butter. If any are left, slice them into vinegar, for a pickle.
Parsnips.—Boil in salted water, take off the skins, cut in slices lengthwise, and season with salt, pepper, and butter. When cold, chop fine, add salt, pepper, egg, and flour, make small cakes, and cook on a griddle.
Pumpkin and Squash.—Cut in slices, boil in salted water till tender, drain, and season with salt, pepper, and butter. Baked pumpkin, cut in slices, is very good.
Celery.—Cut off the roots and green leaves, wash, and keep in cold water till wanted.
Radishes.—Wash, cut off tops, and lay in cold water till wanted.
Onions.—Many can not eat onions without consequent discomfort; though to most others they are a healthful and desirable vegetable. The disagreeable effect on the breath, it is said, may be prevented by afterward chewing and swallowing three or four roasted coffee-beans. Those who indulge in this vegetable should, as a matter of politeness and benevolence, try this precaution.
The best way to cook onions is to peel, cut off top and tail, put in cold water for awhile, and then into boiling salted water. When nearly done, pour off the water, except a little, then add milk, butter, pepper, and salt. When onions are old and strong, boil in two or three waters; have each time boiling water.
Tomatoes.—Pour on scalding water, then remove the skins, cut them up, and boil about half an hour. Add salt, butter or cream, and sugar. Adding green corn cut from the cob is a good variety. Some use pounded or grated stale bread-crumbs to thicken. Some slice without peeling, broil on a gridiron, and then season with pepper, salt, and butter. Some peel, slice, and put in layers, with seasoning and bread-crumbs between, and bake in an oven. If eaten raw, the skins should be removed by a knife, as scalding lessens flavor and crispness. Ice improves them much. The acid is so sharp that many are injured by eating too many.
Cucumbers.—Peel and slice into cold water, and in half an hour drain and season with salt, pepper, and vinegar. Some slice them quarter of an inch thick into boiling water, enough to cover them, and in fifteen minutes drain through a colander, and season with butter, salt, pepper, and vinegar.
Cabbage and Cauliflower.—Take off the outer leaves and look for any insects to be removed, and let it stand in cold water awhile. It should be cut twice transversely through the hardest part, that all may cook alike. It is more delicate if boiled awhile in one water, then changed to another boiling hot water, in the same or another vessel. If you are cooking corned beef, use for the second water some of the meat liquor, and it improves the flavor. Drain it through a colander. Some chop the cabbage before serving, and add butter, salt, pepper, and vinegar. Others omit the vinegar, and add two beaten eggs and a little milk, then bake it like a pudding. This is the favorite mode in some families. Cauliflower is to be treated like cabbage.
Asparagus.—The best way to cook it is to cut it into inch pieces, leave out the hardest parts, boil in salted water, drain with a colander, and add pepper, salt, melted butter or cream, when taken up. Some beat up eggs and add to this; stir till hardened a little, and then serve.
Macaroni.—Break into inch pieces and put into salted boiling water, and stew till soft—say twenty minutes. Drain it and put it in layers in a pudding-dish, with grated cheese between each layer. Add a little salted milk or cream, and bake about half an hour. Many can not eat this with cheese. In this case it is better to pour cold soup or gravy upon it, and bake without cheese.
Various Ways of cooking Eggs.—Put eggs into boiling water from three to five minutes, according to taste. A hard-boiled egg is perfectly healthy if well masticated. Another way is to put them in a bowl or an egg-boiler, and pour on boiling water for two or three minutes, then pour off the water and add boiling water, and in five or six minutes the eggs will be cooked enough.
To make a plain omelet, beat the yelks of six eggs, add a cup of milk, season with salt and pepper, and then stir in the whites cut to a stiff froth. Cook in a frying-pan or griddle, with as little butter or fat as possible. Let it cook about ten minutes, and then take up with a spad, or lay a hot dish over and turn the omelet on to it. This is improved by mixing in chopped ham or fowl. Some put sugar in, but it is more apt to burn.
A bread omelet is made as above, with bread-crumbs added, and is very good.
An apple omelet is made as above, with mashed apple-sauce added, and this also is very good. Jelly may be used instead of apple.
CHAPTER XIII.
FAMILY BREAD.
The most important article of food is good family bread, and the most healthful kind of bread is that made of coarse flour and raised with yeast. All that is written against the healthfulness of yeast is owing to sheer ignorance, as the most learned physicians and chemists will affirm.
Certain recent writers on hygiene are ultra and indiscriminating in regard to the use of unbolted flour. The simple facts about it are these: Every kernel of wheat contains nutriment for different parts of the body, and in about the right proportions. Thus, the outside part contains that which nourishes the bones, teeth, hair, nails, and the muscles. The germ, or eye, contains what nourishes the brain and nerves; and the central part (of which fine flour is chiefly made) consists of that which forms fat, and furnishes fuel to produce animal heat, while in gentle combustion it unites with oxygen in the capillaries. When first ground, the flour contains all the ingredients as in the kernel. The first bolting alters the proportions but very little, forming what is called middlings. The second bolting increases the carbonaceous proportion, making fine flour. The third bolting makes the superfine flour, and removes nearly all except the carbonaceous portion, which is fitted only to form fat and generate animal heat. No animal could live on superfine flour alone but for a short time,