154 



QUERIES AND ANSWERS. 



Cooking 

 Receipts. 



Cooliing 

 Receipts. 



egg plant rises to $10 per barrel crate and then declines by April to $6 to $8, 

 and by May to $5, after which they are liliely to arrive in a damaged 

 condition and be worthless. Egg plant fruit can be grated and canned 

 for Winter use. 



902. Q. Please send me the directions for cooking garden vegetables 

 published in your Catalogue of 1880. 



A. Asparagus — Stewed. — Wash, tie in bunches and place in saucepan 

 of boiling water. Cook slowly until tender. Serve with butter sauce. 



Cold. — After stewing as above directed, and when cold, serve with 

 French dressing, or serve with Vinaigrette-sauce, made as follows : To 

 French dressing add onions, pickles, parsley and capers, hashed and 

 mixed well. 



Beans — Green Beans, String — Stewed. — Wash and cut in half, and 

 put in saucepan of boiling water, add salt, cook very quickly, drain 

 through a colander and refresh with cold water to keep green ; put in a 

 frying-pan, add butter, salt, pepper and nutmeg. 



Dried Beans — Stewed. — Soak over night in cold water ; cook slowly 

 with salt pork, add an onion, cloves, salt and pepper. When cooked 

 thicken with melted butter and flour. 



Baked. — Cook the beans as described above, add half gill of molasses ; 

 place in a deep dish with pork ; bake in moderate oven for an hour. 



Bean Soup. — Stew with a ham bone or pork ; strain through a fine 

 sieve ; add a small quantity of cream and butter, and serve with fried 

 bread crumbs. 



Be^ts— Boiled. — Wash, and boil till quite tender ; rub off the skin, 

 quarter and put into a saucepan, with salt, pepper, butter and a little 

 broth. Let the butter melt, and mingle well by tossing the pan. Serve 

 in a covered dish. 



Pickled. — After boiling peel and quarter, refresh with cold water, cut 

 in slices and put in a jar half full of vinegar ; add salt, spices, slices of 

 onion, whole pepper, a laurel leaf and horse radish cut in small pieces. 

 Keep covered. 



Broccoli — Boiled. — Boil in salt water until tender, and refreshing 

 thoroughly put into a saucepan with light butter sauce, with salt, pepper 

 and nutmeg. Place upon fire for a few moments and serve hot with a 

 little chopped parsley. Cauliflower and brussels sprouts may be treated 

 in the same manner. 



Brussels Sprouts— Shewed. — Place in saucepan of boiling water, add 

 salt, cook very quickly, put them in a colander and refresh with cold 

 water, put in a frying-pan, add butter, salt, pepper and nutmeg. Serve 

 hot with a garnish of chopped parsley. They can also be served with a 

 light cream sauce. 



Cabbage — Boiled. — Carefully prepare and cut in quarters ; put on the 

 fire with plenty of water, and boil, refresh and cook either with ham, 

 corn beef or salt pork. Cook slowly until tender and serve with meat. 



Fried. — Use only fresh cabbage. Remove the outer green leaves. 



