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Classic
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page 295
SOUTHERN RICE.
After thoroughly washing and rubbing the rice, put it in salted water enough to
cover it twice over, in a custard-kettle, or tin pail set in a kettle of boiling
water; cover the whole closely for fifteen or twenty minutes, until the grains
of rice are full and plump but not "mushy;" drain off all the water possible,
and replace rice in the kettle, allowing it to cook for a half hour longer, when
it is ready to serve. The grains should be full and soft, and each one retain
its form perfectly. During the last half hour it should be occasionally stirred
lightly with a fork, and it is improved by standing on the back of the stove a
few minutes before serving.--Mrs. P. T. Morey, Charleston, S. C.
SALSIFY OR VEGETABLE OYSTERS.
Wash thoroughly, scrape off skin with a knife, cut across in rather thin slices,
stew until tender in water enough to cover them, with a piece of salt codfish
for seasoning. Before sending to table, remove codfish, thicken with flour and
butter rubbed together, toast slices of bread, put in dish, and then add the
vegetable osyter. This method gives the flavor of oysters to the vegetable, and
adds much to its delicacy.--Mrs. Gov. J. J. Bagley, Michigan.
SALSIFY OR VEGETABLE OYSTER.
Parboil after scraping off the outside, cut in slices, dip it into a beaten egg
and fine bread-crumbs, and fry in lard.
Or slice crosswise five or six good-sized plants, cook till tender in water
enough to cover, then add a pint or more of rich milk mixed with one table-spoon
flour, season with butter, pepper and salt, let boil up and pour over slices of
toasted bread;
or add three pints milk, or half milk and water, season and serve with crackers
like oyster soup.
CYMLINGS OR SUMMER SQUASH.
These are better when young and tender, which may be known by pressing the nail
through the skin; do not peel or take out seeds, but boil whole, or cut across
in thick slices; boil in as little water as possible for one-half or
three-quarters of an hour, drain well, mash and set on back part of stove or
range to dry
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