Telegram-herald. ([Grand Rapids, Mich.) 18??-1892, 1891-10-06
SOME TYPICAL AMERICAN DISHES.
new - Cook Cucambers-Frisd Peaches.
A Boiled Dinner.

A Boiled Dinner.
In using the writer's formulas for cook
cry the point should never be forgotten
that exactness and practically are the
foundations of her success 1t is because
every direction published over her sigma
ture has been tested and proven excel
lent OF It's kind that her pupils every
where receive her instruction with con-
fidence. While they may not always
like the dish when it is done. they know
it ia the best Of Its order IL they have
changed nothing in their recipe Setting
aside typographical errors, which gener-
ally are self evident, the experienced
housewife can decide from the descrip-
ton WI. sther the dish in question is like
ly to suit her family taste. But the
merest novice need not hesitate to follow
her rules in cooking any fsvorite article
of food, sure that the dish when done
will be savory and wholesome. Take
cauliflower, for instance, or tomatoes; if
her family likes either vegetable she may
confidently believe they will like them
dressed after these novel methods.
srEw1D CCCUMBERs.
Use the late cucumbers, peeling and
slicing them about half inch thick,
put them over the fire in enough sailed
boiling water to cover them. and boil
them fast. Meantime mix to smooth
paste over the fire heaping tablespoon
full each OF butter and dry -four. and
then gradually stir with it milk and
water enough to make . creamy sauce.
When this is smooth and boiling season
| it with salt and white pepper. drain the
cucumbers. put them into the sauce and
serve them.
vRIzD PHAcHEA
Any late peaches too hard for enjoy
ment as fruit should be well brushed,
cut in halves. seasoned with salt and
| pepper and fried in butter. to serve with
meat of any kind.
| NEW ENGLAND BOILED DINNER.
The autumn is the season in which
this favorite American dish can be
served in its highest perfection, because
then the squash or pumpkin is available.
which is 50 essentially part and parcel
of it The meat may be cut from the
round or brisket, the latter being rolled
and tied compactly, put over the fire in
plenty of cold water, and boiled gently
| for four or five hours, as it weighs six to
ten pounds. II it is to be used cold let
it cool in the pot liquor. Do not throw
this away; it contains much Of the nu-
triment and flavor of both meat and
vegetables. and may be made the basis
of good soup, or used for boiling cab
bage, etc.
After the meat il put to boil prepare
the vegetables Boil the beets by them
selves from two to four hours in boiling
water without salt, being careful not 10
break the skins. because that would per-
NIT the escape of tho color. When they
are tender 10 pressure rub Of the skins
with q wet towel, and either put
them whole or sliced into vinegar or
dress them hot with salt, pepper. butter
and vinegar. The onions also are boiled
separately. changing tho water and final
ly adding just enough milk to cover
them, and palatable seasoning of salt,
pepper and butter. Hubbard squash or
pumpkin is TO be boiled about half hour,
until tender enough to mash Through .
colander in sailed boiling watsr, and
then seasoned with salt, pepper and but
/ ter.
The other vegetables are 30 Be peeled.
eut in suitable proportions, left In cold.
salted water, and cooked SUCCESSFULLY,
according 10 their tenderness. in tho pot
with the meat, always allowing the pot
liquor to bod again before putting in
moro. Carrots, yellow turnips and par
snips viii boil in about two hours, cab
bage In the head and onions In one hour.
cabbage in the leaf in half hour. pota-
toes and tender white turnips in half IN
hour. The beets. onions and squash ere
served in separate vegetable dishes; the
other vegetables are placed around the
meat, which h laid IN the midst Of al
large platter. Vinegar IL served to use
with the beets and cabbage.
JULIET CoRsoR.