by Barkham Burroughs
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COLD SLAW.--Half a head of cabbage cut very fine, a stalk of celery cut fine--or teaspoon of celery seed--or, a tablespoon of celery essence, four hard-boiled eggs, whites chopped very fine, a teaspoon of mustard, a tablespoon of butter and the yolks of the boiled eggs, salt and pepper, mix well; take an egg well beaten and stir in a cup of boiling vinegar, pour over and cover for a few minutes.
EGG-PLANT.--Slice the egg-plant an eighth of an inch in thickness, pare it, and sprinkle salt over it an hour before cooking; then drain off all the water, beat up the yolk of an egg, clip the slices first in the egg, and then in crumbs of bread; fry a nice brown. Serve hot, and free from fat.
HOW TO COOK EGG-PLANT.--Cut the egg-plant in slices half an inch thick, sprinkle a thin layer of salt between the slices, and lay them one over the other; and let them stand an hour. This draws out the bitter principal from the egg-plant, and also a part of the water. Then lay each slice in flour, put in hot fat and fry it brown on both sides. Or boil the egg-plant till tender, remove the skin, mash fine, mix with an equal quantity of bread or cracker crumbs, and salt, pepper and bake half an hour. This makes a delightful dish, and a very digestible one, as it has so little oily matter in it.
HOW TO BROIL MUSHROOMS.--Pare some large, open mushrooms, leaving the stalks on, paring them to a point; wash them well, and turn them on the back of a drying sieve to drain. Put into a stewpan two ounces of butter, some chopped parsley, and shalots, then fry them for a minute on the fire; when melted, place your mushroom stalks upward on a saucepan, then pour the butter and parsley over all the mushrooms; pepper and salt them well with black pepper put them in the oven to broil; when done, put a little good stock to them, give them a boil and dish them, pour the liquor over them, adding more gravy, but let it be put in hot.
HOW TO PICKLE ONIONS.--Take two quarts of the small white round onions. Scald them in very strong salt and water. Just let them boil. Strain, peel, place in jars; cover them with the best white wine vinegar. In two days pour all the vinegar off, and boil it half an hour, with a teaspoonful of cayenne pepper, 1 oz. of ginger, 16 cloves, 1/2 oz. ground mustard, 2 ozs. mustard seed. When cold, pour upon the onions. Some persons prefer the vinegar boiling hot.
HOW TO FRICASSEE PARSNIPS.--Boil in milk till they are soft, then cut them lengthwise in bits two or three inches long, and simmer in a white sauce, made of two spoonfuls of broth, and a bit of mace, half a cupful of cream, a bit of butter, and some flour, pepper and salt.
HOW TO MASH PARSNIPS.--Boil them tender, scrape then mash them in a stewpan with a little cream, a good piece of butter, and pepper and salt.
HOW TO STEW PARSNIPS.--Boil them tender; scrape and cut into slices; put them into a saucepan with cream enough; for sauce, a piece of butter rolled in flour, and a little salt; shake the saucepan often, when the cream boils, pour them into a dish.
HOW TO BOIL PEAS.--Peas should not be shelled long before they are wanted, nor boiled in much water; when the water boils, put them in with a little salt (some add a little loaf sugar, but if they are sweet of themselves, it is superfluous); when the peas begin to dent in the middle they are boiled enough. Strain, and put a piece of butter in the dish, and stir. A little mint should be boiled with the peas.
PUREE OF POTATOES.--This differs from mashed potatoes only in the employment of more milk and butter, and in the whole being carefully reduced to a perfectly smooth, thick, cream-like mixture. Where economy is a great object, and where rich dishes are not desired, the following is an admirable mode of mashing potatoes: Boil them till thoroughly done, having added a handful of salt to the water, then dry them well, and with two forks placed back to back beat the whole up until no lumps are left. If done rapidly, potatoes thus cooked are extremely light and digestible.
HOW TO BOIL POTATOES.--Boil in a saucepan without lid, with only sufficient water to cover them; more would spoil them, as the potatoes contain much water, and it requires to be expelled. When the water nearly boils pour it off, and add cold water, with a good portion of salt. The cold water sends the heat from the surface to the center of the potato, and makes it mealy. Boiling with a lid on often
