Things Mother Used to Make/Vegetables
VEGETABLES
- 2 Cupfuls of Corn, grated from the cob
- 2 Eggs
- A Little Salt
- ½ Cupful of Milk
- ½ Cupful of Flour
- 1 Level Teaspoonful of Cream of Tartar
- ½ Level Teaspoonful of Soda
Beat the eggs, then add the milk and salt. Stir the corn into the dry flour, wetting with the milk and eggs, then fry in hot lard.
Bake six potatoes, or enough for family. When done, set away to cool slightly. Cut off a small piece, scoop out the inside, mash, add butter, salt, and milk, also tiny bits of parsley, if liked. Fill the shells with this mixture, put back in the oven and bake until brown.
- 4 or 5 Baked Potatoes
- 1 Pint of Milk
- ½ Teaspoonful of Salt
- Butter, the size of a Walnut
Pare the potatoes and cut into small pieces. Put them on the stove, in an agate dish, salt and cover with milk. Let them cook fifteen or twenty minutes, then thicken with one tablespoonful of flour, stirred with half a cupful of water; put in the butter and serve hot.
Butter a baking-dish, pare and slice potatoes in small pieces. Put into the dish with salt, pepper and a little butter. Fill the dish with milk, sprinkle over the top cracker or bread crumbs, and cheese, if you like it. Bake in the oven for an hour and a half or two hours.
- 6 Tomatoes
- 2 Cupfuls of Bread Crumbs
- Small piece of Onion
- A few Stalks of Celery Hearts
- Salt and Pepper to taste
Cut off a small piece of each tomato and scoop out the inside. Mix this with two cupfuls, or the same amount of bread crumbs, the chopped onion, salt and pepper. Then fill the tomatoes with this mixture, putting small pieces of butter over the top. Place these in a pan in which is a very little water, to prevent sticking, and bake in a hot oven from twenty minutes to half an hour.
Pare and slice (not very thin), dip into flour and fry on a griddle in hot fat.