Half boil large potatos, drain the water from them, and put them into an
earthen dish or small tin pan, under meat that is roasting, and baste
them with some of the dripping; when they are browned on one side, turn
them and brown the other; send them up around the meat, or in a small
dish.
* * * * *
POTATO BALLS.
Mix mashed potatos with the yelk of an egg, roll them into balls, flour
them, or cover them with egg and bread crumbs, fry them in clean
dripping, or brown them in a Dutch oven. They are an agreeable vegetable
relish, and a supper dish.
* * * * *
JERUSALEM ARTICHOKES.
Are boiled and dressed in the various ways we have just before directed
for potatos. They should be covered with thick melted butter, or a nice
white or brown sauce.
* * * * *
CABBAGE.
Pick cabbages very clean, and wash them thoroughly; then look them
carefully over again; quarter them if they are very large; put them into
a sauce pan with plenty of boiling water; if any skum rises, take it
off, put a large spoonful of salt into the sauce pan, and boil 'them
till the stalks feel tender. A young cabbage will take about twenty
minutes, or half an hour; when full grown, nearly an hour; see that they
are well covered with water all the time, and that no or smoke arises
from stirring the fire.
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