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Classic
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page 289
ith butter, dip in batter and fry; season and serve.--M. E. W., Selma.
OKRA AND TOMATOES.
Peel and slice six or eight tomatoes, take same amount of tender sliced okra,
and one or two sliced green peppers; stew in porcelain kettle fifteen or twenty
minutes, season with butter, pepper, and salt, and serve.--Mrs. E. E.,
Tuscumbia, Ala.
BOILED OR FRIED ONIONS.
Wash and peel, boil ten minutes, pour off this water, again add boiling water,
boil a few minutes and drain a second time; pour on boiling water, add salt and
boil for one hour, drain in a colander, place in a dish to send to the table,
and add butter and pepper.
Or, about half an hour before they are done, turn a pint of milk into the water
in which they are boiling, and, when tender, season as above. Old onions require
two hours to boil.
To fry onions, slice and boil ten minutes each time in three waters, drain, fry,
stir often, season, and serve hot.
BOILED OR BAKED POTATOES.
Wash clean, cut off the ends, let stand in cold water a few hours, put into
boiling water, the larger ones first, and then in a short time adding the rest,
cover, and keep boiling constantly; after fifteen minutes throw in another
handful of salt and boil another fifteen minutes; try with a fork, and if it
does not quite run through the potato, they are done (this is called "leaving a
bone in them"). Drain, take to door or window and shake in open air to make them
mealy; return to stove and allow to stand uncovered for a moment.
Or, when washed, bake in a moderate oven fifty minutes--
or place in a steamer half an hour over water kept constantly boiling, serve
immediately;
or wash and peel medium-sized ones, and bake in pan with roast meat, basting
often with the drippings.
BOILED POTATOES IN JACKETS.
Put well-washed and brushed potatoes in cold water; when water boils add a
little salt, boil slowly at first, rapidly at the last (cooking from twenty-five
to forty-five minutes), drain, sprinkle with
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