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Classic
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page 84
sliced in a pan, butter and sugar thrown over them, and baked in the stove. Some
persons like them boiled and mashed with butter, and browned in the oven like
Irish potatoes.
TURNIPS, TO COOK
Boil or steam them after peeling; when they are quite tender, you must mash them
like potatoes, and season with pepper, salt and butter.
ONIONS BOILED AND FRIED
Trim and peel them, and boil them in water until quite tender, then dish them.
Season with salt, pepper and butter. Many like them cut in slices and fried a
light brown; they are good on a beefsteak when washed in two or three waters
after being sliced, then put into hot lard and some of the beefsteak gravy,
fried gently until a light color, and served around the steak.
GREEN CORN ON THE COB
Get it as fresh from the field as possible, and if you desire it boiled on the
cob you must (when it is well silked) throw it into boiling salted water. Corn
requires only fifteen minutes boiling; too long boiling takes out the sweetness
from the grain.
STEWED GREEN CORN
Take a dozen fresh, tender ears of corn; cut it off the cob, and put it in a
stew pan with a quart of cold water. No salt at first. Let it cook half an hour
and then stir in a lump of fresh butter, a spoonful of flour, and salt and
pepper to taste. If too dry, add a cup of sweet milk, or water, if the milk is
not convenient.
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