The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-08-12
The Stars Cook Book
VEGETABLES.

mer vegetables should be cooked on
same day they are gathered Second,
Look them over and wash well, cut
ting out all decayed or unripe parts.
Third, lay them, when peeled, in cold
water for some time before using.
Fourth always let water boil before
putting them in, ana continue to boil
until done.
Turnips-Should be peeled, and
boiled from 40 minutes to an hour.
Beets-Boil from l to 2 hours; then
put in cold water and slip skin off.
Spinach-Boil 20 minutes.
Parsnips-Boil from 20 to 80 min
utes.
Onions-Best boiled in two or three
waters; adding milk the last time.
String Beans-Should be boiled one
hour
Shell Beans-Require half hour to
an hour.
Green Corn-Boil 20 to 80 minutes.
Green Peas-Should be boiled in lit
tie water as possible; boil 20 minutes.
Asparagus-Same as peas; serve on
toast with cream gravy.
Winter Squash-Cut in pieces and
boil 20 to 40 minutes in small quantity
of water; when done, press water out,
mash smooth, season with butter, pep
per and salt.
Cabbage-S Should be boiled from a
half to one hour in plenty of water;
salt while boiling.
Asparagus on Toast-Cut stalks of
equal length, rejecting woody portions,
and scrapings, the whittier parts re-
tanned. Tie in bunch with soft tape
and cook about 80 minutes, if of fair
size; if small, 20 minutes. Have
ready 6 or S slices nicely toasted
bread. Dip in asparagus liquor, but
ter well and lay on hot dish. Drain
the asparagus; unite, and arrange on
toast. Pepper and salt to taste.
celery-Wash, scrape trim off green
tops, and throw aside for seasoning
soups, vinegar, ETC., the rank green
stalks. Lay better parts in cold water
until wanted for table. Put into celery
boat.
Baked Beans-One quart beans
soaked over night; in morning put
them in kettle with cold water and
boil 10 minutes; change water and
put with them small piece of salt pork.
Let boil until nearly tender then take
out of kettle with skinner, put in
baking dish with pork in center; cut
rind in small squares; sprinkle over
the top l tablespoonful white sugar;
bake three hours. If they bake dry,
add bean broth.
Boston Baked Beans No. PA quart
of white beans, covered with 2 quarts
lukewarm water in a tin pan, should
be placed on back of range early in
the morning, say o'clock. At noon,
if the heat has been sufficient, they
will have a shriveled appearance and
be slightly soft to pressure. Now
have ready an earthen bean pot which
comes for the purpose, with a pound
of salt pork, uncooked, in the bottom,
which is to be covered with beans
add pepper, no salt, as the pork is
sufficiently salt, and about 1 large
tablespoonful of molasses, to give a
fine color, then fill up with water and
set in moderate oven to bake slowly
hours, occasionally adding water il
necessary, to keep moist.
Lima Beans.-Put a pint of selec
beans in boiled sailed water enough
to cover. Cook until tender, ther
drain them. Melt a piece of butter the
size of an egg, and mix an even tea
spoonful of flour with it. Add little
meat broth to make smooth sauce
or use water instead. Put the beans
in the sauce and set them at the side
of the fire for fifteen minutes. Just be
fore serving add tablespoonful oil
4 chopped parsley, and season to taste
with salt and pepper.
To Boil Asparagus tablespoonful
of salt to half a gallon of water
Scrape clean all the white parts of tn,
stalks from the asparagus, and throw
them into cold water; tie them up il
bundles, cut the root ends even, ant
put them in a piece of muslin to pre-
Serve the tops. Have ready a Wild
stewpan, with the salt and water boil
ing; lay in the asparagus, and boil
quickly until it is tender Have thil
slice of toasted bread cut in squar
pieces, laid at the bottom of the dish
Take up the asparagus, lay it on tn
toast with the white ends upwards
and the points meeting in the center
Serve with butter. Time, IS to 1
minutes after the water boils.
Baked Squash-Boil, mash and lie
get cold; then beat up light with
tablespoonful melted butter, 2 ray
eggs, tablespoonfuls milk, peppe
and salt to taste. Put in buttered bak
dish, sift dry crumbs over the tol
and bake in quick oven.
Buttered Parsnips-Boil tender an
scrape; slice lengthwise. Put thre
tablespoonfuls butter in a saucepan
with pepper, salt and a little choppe
parsley. When heated put in tn
parsnips. Shake and turn until mi
ture boils, then lay the parsnips
order upon a dish, and pour the butte
over them and serve.
To Boil Parsnips-1 large spoonf
of salt to half gallon of water.
parsnips are young they require on
to be scraped before boiling; old on
must be pared thin and cut into qua
ters. Put them into a stewpan of DO
ing salt and water. Boil them quick
until tender, take them up drain thel
and serve them on a vegetable dis
Time, l hour to 1 u hours; il sma
half to one hour.
Baked Macaroni-Break half pour
macaroni in pieces an inch long, co,
in boiling water, slightly sailed,
minutes. Drain, and put layer
bottom Of a creased bake dish. nnl