Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1864-11-12
R E G IP ES, & G..
Cooking Vegetables.

FRIED CoRS.-Cut down and fry in but.
ter or lard.
PoTAroEs, seasoned in the same way, arc
made into cakes and fried
BAKED PoTAToEs.- Irish or sweet pota-
toes of large size bake nicely in their skins.
SrEwED PoTAToEs.-Pealed, cut into
pieces and stewed with tat pork, are very
eatable-improved with little cream.
SPRING PoTAroEs are most eatable when
sheir skins are rubbed off, then sliced ana
boiled, with butter and cream poured over
them.
| MASHED PorAToEs.-B and mash some
potatoes soft :; mix them with butter, cream.
salt and pepper, AID bake them a nice
brown.
! SuccoTAsH.-Cu. up equal quantities of
green beans end corn after they are boiled
and drained. mix them together and stew II
few minutes with cream and butter Homi-
ny and dry Lima beans make tolerable "in-
ter succotOsh.
Corn PuDpINo.-Split twelve large ears
down of each row grains scrape it off tho
cob mix with it pint of rich milk, two,
heaping tablespoons of butter, six well bea-
{ ten eggs; season with salt and pepper.
Bake done aud bZowH.
PoTAToEs.-To boil perfectly, take those
of the same size, cover them with water,
with little salt and a piece of lime as big
as hickory nut When you car stick
fork in them easily, pour off the water and
put them in your oven stove and dry them.
HoMlNY is Indian corn with the husk
beaten or ground of. Soak 1t for some
hours p,.t Il ca the fire and boil very slow
| - mot Ina
replenished as it fails, with boiling water.
Samp, cooked like hominy, requires lesa
butter.
SMsIFY.-Doil soft, drain, and boil up
with little butter, vinegar and cream.
This way they resemble stewed oysters. II
/ mashed with butter, pepper and salt with a
little flour to bind, and make into idtfe
cakes and fried in butter, they are very nice
PoMBoIIA.-Cut down six eais of corn
as for corn pudding Pus it With the GODS
into what water will cover them; also tea
cup of rice. Boil until wei done; take ouo
the cobs and stir in a spoonful or two OIL
7 butter and cream, with what salt and pep
! per YOU relish, Healthy and nice for break
! last.
CoRN.-Boiled in clear water with little
salt is the most common method of prepar-
ing TINS most populaI NeSct"o'e' AV Siiou'.A
! be lust dcne when set in, or it will be dark
y and shriyelett IL is best to. cut it down IN
a pan sitting in boiling water, stir, in butter
|, and send hot to the table.
TOMATOES bROILED-Spht, lay the SKIN
o side on the griddle, sprinkle with pepper
. and salt, aud lay bit of butter on EACH
e THIS answers full as well baked in an oven
d ScoLLorED. Put layer Of tomatoes, sea
It soned as for broiling, then layer OF bTeaG
e crumbs with bits of batter NIL dish Will
n these layers and bake brown.
d CARROTS are mostly used in soups an
&c for ornameniiRg dishes Of meat. Some
y times boiled and sliced, with melted butter
?. poured over The SoutheIners COOK then
~ more eatebly by seasoning them, after the!
III are boiled and sliced thin, with cream, su2a
ID and powdered mace. They sre s;swed IL
e. this for few minutes, and 50 quietly ots
of guised.
m PARssIPs may be boiled and sliced Wit
IL butter over them, or stewed with Ia pork
of The nicss. way IL 10. boil them, mash thel
of through q eolander, and mix in a quart Q
er them butter, salt sud pePpsr; or vet nlce'
two spoons of brown sugar andithe yoiSs I
four eggs, besten well. Bake hroaa. fss
iR ter the second day than the tifst, whclIeosl
ell thus and warmed over ssirrrs Al
al scnrzodsra are ,Oglsl s.u.FaIis 80.