1925 Missouri Farm Womens Cookbook … Vegetables
“Herbs and other country messes,
Which the neat-handed Phyllis dresses."
All green vegetables should be washed in cold water and cooked in boiling water. Salt may be added according to preference. The time required for cooking depends upon the age and freshness of vegetables:
Asparagus, 45 to 60 minutes Parsnips, 1 to 2 hours
Beans (green), 1 to 2 hours Peas, 20 to 40 minutes
Beans (dried), 2 to 4 hours Potatoes, 30 minutes
Beets, 1 hour Salsify, 30 to 60 minutes
Brussels Sprouts, 15 to 20 min. Squash (sum'r), 20 to 60 min.
Cabbage, 30 to 60 minutes Squash (win'r), 60 to 90 min.
Carrots, 30 to 60 minutes Pumpkin, 60 to 90 minutes
Cauliflower, 30 to 60 minutes Corn, 5 to 20 minutes
Spinach and other greens, 20 to 60 minutes
Dandelions, 2 to 8 hours Sweet Potatoes, 30 to 60 min.
Onions, 60 to 90 minutes Turnips, 40 to 60 minutes
ESCALLOPED CORN
1 can of corn 3 cups of cracker crumbs
Put layer of corn, then layer of crumbs in baking dish until all are used. Sprinkle with salt, pepper and small pieces of butter, pour enough milk in to come to top of crumbs. Bake in a medium hot oven till brown.
BAKED CORN
3 eggs 1 can corn
½ pint sweet milk 1 tablespoon sugar
1 tablespoon melted butter 1 teaspoon salt
Beat whites and yolks separately, put corn and yolks together and stir well; add the butter, stir, add the milk gradually stirring all the while, then sugar and salt. Fold in the stiffly beaten egg whites, place in baking dish and bake slowly at first, covered, then remove the cover and brown nicely. -Mrs. B. H. Anspach, Elmer
CORN FRITTERS
When you have had canned corn for a meal and have some left, beat an egg into corn, add two tablespoons cream or milk, 4 or 5 rolled crackers. Fry on hot griddle in butter. Serve hot.
CORN OYSTERS
1 can corn 2 eggs
1 cup flour Salt and pepper to taste
Make out into small cakes and fry. -Mrs. W. H. Eldridge, New Cambria
CORN PUDDING
1 can of corn 2 tablespoons flour
1 cup of hot milk ½ cup sugar
1 egg ¼ teaspoon salt 1 tablespoon butter
Melt the butter, mix sugar and flour together, add to the corn, then add milk and butter and lastly the egg well beaten; pour in pan and bake half hour. -Mrs. J. N. Bailey, Tipton
GREEN CORN PUDDING.
6 ears corn ½ teaspoon salt
2 eggs 6 rolled crackers
2 tablespoons butter 1 pint milk
Cut corn from cob, add ingredients, bake in moderate oven 20 minutes.
FRIED CORN
To one pint of canned corn add three well beaten eggs, pepper to taste, fry in hot butter until lightly brown. -Mrs. Dora Bunnell, Trenton
TOMATOES AND EGGS
When the tomato season comes on take rather large tomatoes and core them deep enough to hold an egg. Place the tomato in a muffin pan and break the egg in the tomato, season with salt, pepper and butter. Cook in the oven until tomato is well cooked
BAKED BEANS WITH TOMATOES
Soak three cups of navy beans in water over night, drain off in the morning, put on stove with cold water, when it comes to the boiling point add a small teaspoonful of soda, let cook a few minutes, drain, pour boiling water over, and let boil 5 minutes! drain off again, pour boiling water over them and let boil about 15 minutes or longer if old beans. Now put them in your bean pot or casserole and add:
½ teaspoon black pepper 1 cup canned tomatoes
½ teaspoon nutmeg 4 tablespoons molasses or of brown sugar
1 tablespoon salt 2 slices smoked bacon l large tablespoon of lard
Water must be over the beans or the top ones will be dry: Bake from 3 to 4 hours. When done they will be of a dark color and have a rich sauce over them. -Mrs. Katie Hulsebus, Canton
BAKED BEANS
Soak one quart of navy beans in cold water over night {15 or 16 hours is none too long). Next morning drain, cover with cold water, boil hour; then add a pinch of soda and let boil uncovered until skins crack, then drain. Meanwhile boil ½ or ¾ lb. salt pork about 20 minutes; then cut deep gashes crisscross in the top fat of the pork and put the pork and the par-boiled beans in a bean pot so that the cut pork will be even with the top of the beans. In a large cup mix:
½ teaspoon ground mustard ½ teaspoon pepper
1 teaspoon salt ½ cup molasses
Thin this mixture with some of the liquor in which the pork was cooked, pour over the beans (the liquid should almost come to top of the beans) and bake slowly about eight hours. Tomato juice can be added instead of meat liquor. The bean pot should be earthenware and deep. If the liquid evaporates add a very little hot water from time to time. During the last hour increase the heat so that the top of the beans and the pork may brown nicely. Long soaking in cold water and long slow baking are essential to success: -Mrs. M. Ordnung, Andrew County
BOSTON BAKED BEANS
Wash beans, put one pint of beans into one quart of water, soak over night. In the morning par-boil with one teaspoonful of soda added. Drain. Bring to a boil and boil 15 minutes the following: One teaspoon full of ground mustard mixed in half cup of molasses, half pound of pork, one quart water. Put one onion in the bottom of bean pot or casserole, add half of beans, then pork and then rest of beans. Cover with liquid, bake four hours in covered dish. If liquid is not all used at first add to beans while baking. This makes one quart of baked beans. Serve with catsup. -Mrs. Albert Oermann, Union
BAKED BEANS
1 quart of cooked navy beans 1¼ cup of molasses
2 large onions, cut fine Salt and pepper to suit taste
½ pint of tomatoes
Mix all together good. Put in a baking dish with slices of bacon on top. Bake slowly about 1 hour, serve in the same dish.
SCALLOPED POTATOES
Wash, pare and cut in thin slices six medium potatoes, put a layer in the bottom of a buttered baking dish, sprinkle with salt and pepper, dredge with flour, dot with two teaspoons of butter. Repeat: Add hot milk until it can be seen through top layer, bake one hour in slow oven. -Mrs. H. J. Hoemeyer, New Haven
SAVORY POTATOES
Place a few thin strips of bacon in the bottom of your casserole, add 1 layer of chipped or sliced potatoes, sprinkle with flour, add pepper and salt to taste, repeat with alternate layers of bacon and potatoes until casserole is full. Season each time. Fill with milk and bake until potatoes are done. -Mrs. G. O. Reed, Springfield, Route 1
STUFFED BAKED POTATOES
Take medium size Irish potatoes, wash well and bake in the oven', with peeling on. When done cut them lengthwise. Scoop out the potato without breaking the hull, mash them and season as, you do mashed potatoes with butter, milk, salt and pepper; place in the hulls, brush the tops with milk or cream and place in the oven to brown. -Mrs. Ed. Stockton, Everton
FRENCH FRIED POTATOES
Pare and slice raw potatoes in long even pieces. Put in cold water a few minutes, drain, and dry well. Fry in deep fat, drain on paper, salt before serving. -Thora Betz
SARATOGA CHIPS
Pare the potatoes, shave them very thin and soak for half hour in cold salted water; drain in a colander and spread upon a dry towel. Fry a few at a time in very hot fat, 1 minute being usually sufficient to brown and cook them properly. Lay on brown paper to drain. Sprinkle lightly with salt. When needed at table heat quickly in hot oven. Keep in a cool dry place. -Mrs. J. D. Witt, Clarence
FRIED POTATOES AND ONIONS
Slice potatoes and onions, fry in hot lard until brown, season with salt and pepper and one tablespoon of vinegar. -Stone W. P. F. C., Clark County
SAUERKRAUT AND POTATOES
1 quart sauerkraut Piece of pork
6 medium sized potatoes
Cook pork until almost done, add kraut. Grate potatoes raw, add to pork and kraut, cook until done. Very good if put in slow oven and baked one hour. -Mrs.. Chas. Struebbe, New Haven
CORN CHOWDER
Melt a tablespoonful of butter in a deep saucepan. Add a generous half cupful of diced onion and cook till yellow. Meantime peel and dice enough potatoes for a cupful and add to the onion with, three-quarters of a pint of water. Cook twenty minutes; add a can, or one pint, of corn, a pint of milk, a tablespoonful of butter, half a cupful of cracker crumbs, a teaspoonful of sugar, and salt and pepper to taste.
ONION CHOWDER
Wash, peel and chop enough onions to make a pint and of white potatoes a quart. Place the onions in a kettle holding three quarts of boiling water and cook fast thirty minutes, then add potatoes with salt and pepper to taste and cook an hour longer. Add two rounded tablespoonfuls of butter and a teaspoonful of minced parsley with, where possible, one each chervil and sweet peppers, and serve with pilot biscuits. Part milk may be used instead of all water.
ONIONS AND APPLES
Frying apples with onions makes the latter more digestible and delicious. Use two-thirds part of tart apples to one part of onions. Slice and fry in a little butter or drippings. For baking, place alternate layers of sliced onions and apples in a baking dish, seasoning each layer with a little salt and a pinch of sugar. Sprinkle buttered crumbs on top. Add just enough water to moisten well and bake covered, an hour and a half. Then uncover and bake thirty minutes longer, browning well.
CABBAGE
Cabbage should always be cooked uncovered to allow the gases to escape. It is these which when confined by a lid cause an abominable odor. Cook it as quickly as possible, since this, with the open vessel, makes for delicacy of color. After removing the outer leaves wash and drain the cabbage and, if it is old, make a square incision through the center to remove the toughest part of the core. Then slice with a slaw-cutter or sharp knife as thin as for slaw. Have a generous quantity of slightly salted water boiling hard; add a pinch of soda and drop in the cabbage so gradually that the water does not stop boiling. When the
cabbage is all in add a teaspoonful of salt and let cook uncovered – for from fifteen to twenty minutes; possibly a trine longer, but only till just tender. Drain and serve with melted butter or white sauce or in a baking dish with a white sauce, sprinkle grated cheese over top and brown before serving.
CREAM CABBAGE
1 quart cabbage chopped ½ pint thick cream
1 teaspoonful salt Flour to thicken
Cover cabbage with cold water, let stand one hour; drain and cover with boiling water; add salt and boil fifteen minutes; pour off water and add cream, a little flour to thicken. -Mrs. Hurl Roberts, Rosendale
CREAM CABBAGE
1 medium sized head cabbage 1 cup cracker crumbs
1 cup thin cream l teaspoon salt
A lump of butter 1 teaspoon pepper
Cut cabbage in small pieces and boil 20 minutes in salt water. Drain, add the above ingredients, let come to a boil and serve. Cabbage cut in this way has cauliflower flavor. -Mrs. W. H. Wenzel, Bolivar.
CREAMED CARROTS
Scrape and slice carrots; drop into boiling water, cover closely and boil for half hour or until tender. Drain off the water and put in half cup of cream or rich milk, a tablespoon of butter, salt and pepper to taste. Let come to a boil and serve. -Alice M. Stahl, Green City
CARROTS AND PEAS
1 pint carrots 1 pint peas
½ cup liquid from carrots ½ cup liquid from peas
2 tablespoons butter 2 tablespoons flour
Wash, scrape and cut carrots into small cubes. Cook until tender. Drain, reserving half cup of the liquid. Mix carrots with fresh cooked or canned peas. Sprinkle with flour, salt, sugar and pepper to taste. May also be served with a plain, thin white sauce as follows:
2 tablespoons butter 1/8 teaspoon pepper
1½ tablespoons flour 1 cup milk 1¼ teaspoon salt
Scald milk. Melt butter in a sauce pan. Remove from fire and mix with flour. Cook until it bubbles. Then add two-thirds of the hot milk and the rest gradually. Boil, stirring constantly until mixture thickens. Season and serve hot.
SUCCOTASH
1 cup boiled corn Butter
1 cup boiled lima beans Salt
1 teaspoon milk Pepper
Cut corn from cob to make one cup. Add the cooked beans and other ingredients. Heat a few minutes and then serve. -Mrs. H. F. Zastrow, New Haven
SCALLOPED PARSNIPS
Start cooking parsnips in cold water and cook until tender. Put in baking dish, add 1/3 cup of sugar, ½ cup of cream, ¼ liquor off of parsnips, butter the size of walnut, put in oven and let bake until brown. -Mrs. L. M. Prather, Springfield
SALSIFY
Wash and scrape clean as many salsify roots as desired for meal. Cut in small pieces and boil in salt water until tender. Then place in a baking dish alternately a layer of salsify and cracker crumbs, dotted with small pieces of butter and seasoned with salt and pepper to taste, until all the salsify is used, having a layer of cracker crumbs on top. Moisten with sweet milk. Cream may be added if richer dish is desired. Bake about 40 minutes. -Mrs. Otto F. Vemmer, Union
STUFFED GREEN PEPPERS
Wash half dozen large green peppers: put them in boiling water 5 minutes. Rub off the skins with a wet cloth, cut off the stem, remove the seeds and stuff the peppers with any kind of cold meat minced fine and an equal quantity of stale bread. Replace the stems, set the peppers in a deep dish, pour in as much cold gravy as the dish will hold and bake in a moderate oven for half hour. They may be stuffed with sausage meat and bread. Serve in the dish in which they are baked. -Mrs. C. Beckett, Shelbina
GREENS
(Such as Lettuce, Spinach and Other Greens)
Clean thoroughly, boil in water until it is tender, drain off the water, chop fine, fry in grease, make flour gravy to spread over, salt and pepper to suit the taste. -Mrs. John Ommen, New Cambria
DELICIOUS WAY TO PREPARE GREENS
Wash and boil in the usual way. Place in a frying pan some meat fryings, cut into this about five green oni6ns and fry to a light brown, then add about two tablespoons of flour. When this becomes brown put in the tender boiled greens, add a little clear water and let simmer a few minutes and season. Garnish with thinly sliced hard boiled eggs. -Mrs. A. J. Biebel, Marshall
LETTUCE WITH CREAM SAUCE
Take nice crisp lettuce, wash and let stand in cold water till read to serve. Take half cup vinegar and stir thick with sugar, stir into this half cup thick sour cream, add two hard boiled eggs chopped fine, pour over lettuce and stir well.
A DISH YOU WILL LIKE
1 pint of beans ½ lb. cheese 2 medium sized onions
Cook beans and onions together till done, then put in the cheese which has been cut in small cubes. Serve while hot. -Mrs. J. P. H., Springfield
SWEET AND SOUR STRING BEANS
1 quart wax beans 2 tablespoons sugar
1 teaspoon salt 2 tablespoons vinegar
1 tablespoon flour Salt and pepper to taste 1 quart boiling water
Wash, string and cut beans in pieces, cook in boiling water until tender, from 1 to 3 hours, add salt when nearly done, drain and reserve one cup bean water for following sauce: Melt butter, add flour, then bean water or soup stock and bean water mixed; then the rest of ingredients to taste, add boiled beans and serve hot. -Mrs.. H. F. Zastrow, New Haven
CREAMED ASPARAGUS
1 quart asparagus 1 tablespoon butter
1 cup sweet cream Salt to taste 4 eggs
Put asparagus on to boil with the salt. The asparagus must be cut in little pieces. When done drain off all but half cup of the water, whip eggs, add cream, whip some more, add to asparagus, add butter, stir on stove till it thickens. Set off, ready to serve. -Mrs. E. P. Mantels, Union
ASPARAGUS ON TOAST
Cut asparagus in 1-inch pieces, boil in salt water 20 minutes, drain. Add to medium white sauce, allowing one cup sauce to each bunch of asparagus. Serve on toast for a vegetable course.
ASPARAGUS WITH EGGS
Boil a bunch of asparagus 20 minutes. Cut off the tender tops and lay them in a deep buttered pie plate. Mix one tablespoon of melted butter with salt and pepper to taste, add four eggs lightly beaten, pour over the asparagus and bake in a hot oven eight minutes. Serve immediately. -Mrs. H.W. Harshbarger, Centralia
THIN WHITE SAUCE
1 tablespoon butter ¼ teaspoon salt
1 tablespoon flour 1 cup sweet milk
MEDIUM WHITE SAUCE
2 tablespoons butter ¼ teaspoon salt
2 tablespoons flour 1 cup sweet milk
THICK WHITE SAUCE
3 tablespoons butter ¼ teaspoon salt
3 tablespoons flour 1 cup sweet milk
Method: Melt the butter, rub in the flour, add salt and milk, cook until thick.
DICED TURNIPS
Like cabbage, turnips possess properties which will render them strong and unattractive unless cooked in an open vessel and as quickly possible. Wash, peel and dice them. Wash and drain again and place in a vessel with sufficient boiling water to cover them. Cook thirty minutes, or until tender, meantime salting them. Drain and place in the serving dish. Pour over them two tablespoonfuls of melted butter or one each of butter and lemon juice, and serve with or without a sprinkling of minced parsley or sweet peppers. Instead of butter white sauce or egg sauce may be used.
PUMPKIN SOUFFLE
Stir into a pint of pumpkin pulp a tablespoonful of butter, the beaten yolks of three eggs, three-quarters of a pint of cream, or milk with another spoonful of butter added, one teaspoonful of sugar and salt and paprikato taste. When mixed lightly, stir in the whipped whites of egg; pour into a buttered baking dish and bake till firm. Serve at once.
PUMPKIN SCRAPPLE
Have ready a quart of boiling water and into it stir one cupful pumpkin pulp pressed very dry, half a teaspoonful of salt and half a cupful each of corn meal and coarse hominy, well mixed. Cook slowly one hour stirring frequently, then add a cupful of rather coarsely chopped hickory nuts and pour into a shallow pan, making the scrapple about two inches thick. Let harden, thoroughly; cut into half-inch slices; fry in hot fat; drain and serve with maple sugar or maple syrup.
BAKED VEGETABLES
2 cups sliced cabbage 2 cups fresh or canned tomatoes
2 cups diced potatoes ½ cup pork cut in cubes
2 large onions sliced 1 or 2 green peppers cut
Put in pan and almost cover with water, then put in oven and until vegetables are tender. You can vary the flavor by adding turnips corn, okra or any vegetables in season. -Mrs. J. W. Kirby, Ever
HOMEMADE HOMINY
3 heaping teaspoons concentrated lye 1 gallon white corn
Put corn and lye into kettle and cover with water and boil until of corn will slip. Remove from stove and wash thoroughly. Then cool dry. -Lily Stokesberry. Osgood
HOMINY
4 ears corn, shelled 1 quart water
2 rounding tablespoons soda Salt to taste
Put corn in water with the soda and let stand over night. Next boil until hulls are loose. Wash through a number of waters until all come off. Then boil in salted water until done. -Mrs. Lettie M. Miller, Bollv