463 DR. CHASE'S RECIPES. 



Remarks. — My own choice is for an ear, or some otner part having 

 plenty of skin, but not much fat. I am a great lover, also, of sage or sum- 

 mer savory in seasoning any kind of fresh meats, in preference to any other 

 of the "sweet herbs," as they are called. 



VEGETABLE DISHES— How to Cook.— I will first take up the 

 sweetest (?) vegetable we have — truly, liowever, one of the most healthful, if not 

 the most healthful, of all our vegetables. It is very much used, but ought to 

 be used more extensively than it is in every family in the land. I refer to 

 the well-known 



Onion, How to Cook It with Milk or Cream, Avoiding the 

 Strong Flavor. — Peel, wash, and slice (under water to prevent affecting 

 the eyes), 3 to 6, according to the size of the family, put into boiling water 

 and boil 1 to 2 minutes, and drain off the water (which removes the acrid 

 oil in which their peculiar sweet flavor resides); then pour over them a cup 

 of scalding milk (cream is better still), in which a pinch of soda has been 

 dissolved; put in a table-spoonful of butter, and cook till tender; pepper and 

 salt, and stir % a tea-spoonful of corn starch or flour in a little cold milk 

 and stir in, continuing to simmer a minute or two longer; then, if you have 

 parsley, chop a little of it — % dozen sprigs — and put in the last moment 

 before dishing up, and if you don't say it is a sweeter and more palatable 

 vegetable than you supposed, the author will be very much disappointed. 



mCE— Its Value and How to Cook It.— Rice is being used much 

 more, of late years, than formerly. It is very often substituted for potatoes, 

 even at dinner, as it is much more nourishing, and more ea.sily digested; and 

 although it may cost a little more than potatoes generally, yet it is relatively 

 cheaj)er than oatmeal, and other grain grits, and certainly more palatable. It 

 should always be cooked in a rice kettle, (which see, described in a note follow- 

 ing Tapioca Puddings; some people call them farina kettles, because equally 

 jraluable to cook farina, oatmeal, or any article liable to burn in an ordinary 

 kettle. The rice, or farina, is put into an inside dish having a cover, and itself 

 forming the cover of the outside one, which contains the water), which prevents 

 any possibility of burning, on the same principle as a glue kettle. Only water 

 enough is put upon the rice to moisten it nicely, which really steams it rather 

 than boiling proper, in the usual, or large amount of water. If boiled in a 

 common kettle, as formerly, 2 cups of water are required to every 1 cup of 

 rice, with a little salt, in either case. When done, remove the cover, to allow 

 the steam and water to escape — to dry it off, for a few minutes only, and the 

 rice comes out a mass of snow white kernels, separate and distinct from each 

 other; and as much superior to the soggy mass, of the old way, as a nice, dry 

 and mealy potato is better than a water-soaked one. With the rice kettle to 

 boil it in, 1 cup of water is enough for 1 cup of rice; and after it begins to boil, 

 20 minutes is tlie usual time. It should be taken out, poured into a deep dish 

 or tureen (so it may be covered when steamed dry) and let it stand, uncovered, 

 before the fire, in only a moderately warm oven, with the door open, a few 

 minutes, to dry off the surplus water, sending to the table hot. To be eaten 



