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Broiled Mushrooms

Broiled Mushrooms image

Choose the largest sort, lay them on a small gridiron over bright coals; the stalk upwards. Broil quickly, and serve, with butter, pepper, and salt over.

Baked Mushrooms

Baked Mushrooms image

Place some large flat ones nicely cleaned and trimmed on thin slices of well buttered toast, putting a little nudgel of butter in each, as also a snuff of pepper and salt; lay them on a baking tray, and cover them carefully; heap the hot ashes upon them, and let them bake on the hearth for fifteen or twenty minutes.

Mushrooms, Fried

Mushrooms, Fried image

When peeled put them into hot butter and let them heat thoroughly through--too much cooking toughens them. Season well with butter, pepper, and salt. Serve on buttered toast; a teaspoon of wine or vinegar on each mushroom is a choice method.

Mushrooms, Stewed

Mushrooms, Stewed image

If fresh, let them lie in salt and water about one hour, then put them in the stewpan, cover with water and let them cook two hours gently. Dress them with cream butter and flour as oysters, and season to taste.

Asparagus upon Toast

Asparagus upon Toast image

Tie the bunch of asparagus up with soft string, when you have cut away the wood, and cook about twenty-five minutes in salted boiling water. Have ready some slices of crustless toast; dip each in the asparagus liquor; butter well while hot and lay upon a heated dish. Drain the asparagus, and arrange upon the toast. Pepper, salt, and butter generously.

Asparagus with Eggs

Asparagus with Eggs image

Boil a bunch of asparagus twenty minutes; cut off the tender tops and lay in a deep pie-plate, buttering, salting, and peppering well. Beat four eggs just enough to break up the yolks, add a tablespoonful of melted butter, with pepper and salt, and pour upon the asparagus. Bake eight minutes in a quick oven, and serve immediately.

Butter Beans

Butter Beans image

With a knife cut off the ends of pods and strings from both sides, being very careful to remove every shred; cut every bean lengthwise, in two or three strips, and leave them for half an hour in cold water. Much more than cover them with boiling water; boil till perfectly tender. It is well to allow three hours for boiling. Drain well, return to kettle, and add a dressing of half a gill cream, one and a half ounces butter, one even teaspoon salt, and half a teaspoon pepper. This is sufficient for a quart of cooked beans.

String Beans

String Beans image

String, snap and wash two quarts beans, boil in plenty of water about fifteen minutes, drain off and put on again in about two quarts boiling water; boil an hour and a half, and add salt and pepper just before taking up, stirring in one and a half tablespoons butter rubbed into two tablespoons flour and half pint sweet cream. Or boil a piece of salted pork one hour, then add beans and boil an hour and a half. For shelled beans boil half an hour in water enough to cover, and dress as above.

Baked Beans

Baked Beans image

Pick one quart of beans free from stones and dirt. Wash, and soak in cold water over night. In the morning pour off the water. Cover with hot water, put two pounds of corned beef with them, and boil until they begin to split open (the time depends upon the age of the beans, but it will be from thirty to sixty minutes). Turn them into the colander, and pour over them two or three quarts of cold water. Put about half of the beans in a deep earthen pot, then put in the beef, and finally the remainder of the beans. Mix one teaspoonful of mustard and one tablespoonful of molasses with a little water. Pour this over the beans, and then add boiling water to just cover. Bake slowly ten hours. Add a little water occasionally.

To Peel Tomatoes

To Peel Tomatoes image

Put the tomatoes in a frying basket and plunge then into boiling water about for three minutes. Drain and peel.