New Ulm review., 1918-08-07

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Il
Boil in same water until tender and serve
with cream and a tablespoon Of butter.
Corn s5- 5i
Soak the corn for 2 to 4 hours III water,
Using q cups Of water to I cup Of corn,
Some housekeepers prefer to soak it.
overnight, but if this is done the corn
should be kept in very cool place 50 that
it does not sour. Cook the corn in the
water in which it was soaked for an hour
or more. Then season with butter, salt,
and pepper, and if desired, very little
sugar also. Some housekeepers prefer
to add milk to the water in which the
corn is cooked or to use cream in place
of butter for seasoning it.
Onions
Dried, thinly sliced, onions may be
cooked slowly without previous soak
ing, about 2 cups of water being needed
for each cup Of dried onion. If very
dry, the onions are better if soaked from
to hours and then cooked in the same
water until tender After cooking, the
onions may be used like any other
onions, in great variety of ways.
r Parsnips y.
Soak the corn for 2 to 4 hours in
water, using 2 cups of water to cup
or 1 part parsnips to 2 parts water.
Cook in the same water 80 minutes.
Drain off water and brown in butter OF
other fat or serve with cream sauce.
Irish Potatoes ~
Soak 6 to hours, or overnight, using
8 pints of water to pound of potatoes,
or 2 parts Of water to 1 part of potatoes.
Fried potatoes:-Boil in the same
water about minutes. Drain and fry
in the same way as fresh potatoes. :;
Mashed potatoes: in the same
water 20 to, 80 minutes. Drain and
steam 5 to 10 minutes and then mash,
adding salt, pepper, butter, and milk.
Dried cooked potatoes:-f the pota-
toes were cooked before drying, it will be
necessary to soak them before cooking.
Place the dried potato in a. double
boiler, add about cups Of milk to 1 cup
of potato, cover, and steam until soft.
Beat, season with salt, pepper, and but
ter, and serve like fresh mashed potatoes.
Sweet Potatoes
Dried raw sweet potatoes may be soak
ed and cooked like Irish potatoes (see
aboye). In preparing dried cooked sweet
potatoes for the table, water should
be substituted for the milk used in steam
ing the Irish potatoes. Except for this,
the same method can be followed.
Rhubarb>
Stewed rhubarb:- Soak to 8 hours,
or overnight, using IL pints of water to
1 pound of rhubarb, or 2 parts of water
to 1 part of rhubarb. Cook in the same
water until done and sweeten to taste.
Rhubarb pie:-Soak 1 cup of dried
rhubarb in 2 cups Of water to IL hours.
Cook in the same water 80 minutes, then
make into pie as if it were fresh
rhubarb.
Spinach
Dried spinach takes up water very
readily and may be cooked slowly witt :
out previous soaking. If preferred, it
can be soaked to hours, which will
shorten the time required for cooking.
A little salt pork added to the spinach
improves the flavor, or it may be buttered
when served.
Squash
Soak to IL hours, or overnight, using
10 pints Of water to pound Of squash,
or 3 parts of water to 1 part Of squash.
Mashed Squash: Boil slowly in the
same water l hour. Mash we'll and add
salt, pepper, and butter.
Squash pie:-Soak 1 cup of dried
squash to IL hours in cups of water
Cook in the same water hour and mash
WELL Mix thoroughly 1 egg we'll beat
en-, 3-4 cup of sugar, 1-2 teaspoon salt,
and 1 tablespoon flour. Stir in 1-2 tea
spoon each of cinnamon, nutmeg, all
spice, and ginger, pinch of cloves, and
/ IL cups Of milk. Add squash. Bake
in a hot oven. T.,
Apples -.
Soak to hours, or overnight, using
6 pints Of water to 1 pound OF apples
or 8 parts of water to 1 part of apples.
Two hours soaking is sufficient for
thinly sliced apples. Commercial apples
are sulphured and do not discolor.
Apple sauce:-Cook about 80 minutes
in the same water; then add cup of
sugar to / pound Of fruit, IL teaspoonful
Of nutmeg or cinnamon, and mash.
Apple pie:-Cook in the same water
+o o1z 10, Inr