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174 |
VEGETABLES. |
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or serve with lettuce, radishes and water cresses, and are often used in the place of onions.
This plant, it is supposed, was brought from Ascalon by the crusaders, who found it growing wild in the vicinity of that ancient and renowned city. It is an excellent condiment in pickles, sauces, soups, &c, &c, called by old authors the ubarren onion."
The Leek is the national badge of the Welsh, and is widely diffused over the earth as an edible, and was bewailed with the cucumber in the journey through the desert. It is the most delicate of the onion tribe.
The Leek.—When used the skin should be removed, then lay them in cold water an hour; boil in salted water until tender; serve them in a hot covered dish with melted butter, pepper and salt.
Hulled Corn—(F. S. P.)—Take 3 quarts corn, 3 quarts un-leached wood ashes or 1-4 pound potash; to ashes or potash add 6 quarts of water, which boil, then strain into kettle, put in the corn, boil until skins break from kernels easily, stirring frequently; skim out the corn, rinse it several times, rubbing thoroughly the last time; leave it to soak in clear water 10 minutes, when rub off black chits ; rinse again, put back into kettle, cover with water, boil slowly till soft; keep hot water to add until boiled tender. When cold eat with plain cream or milk, or cream and sugar.
Boiled Hominy.—(E. L. M.)—Boiled; soak 1 cup of hominy in 3 cups of water with salt to taste. In the morning turn it into a tin quart pail, then put the pail or tin bucket in a kettle of boiling water, cover tightly and steam 1 hour, then add 1 teacup of sweet milk and boil 15 minutes after stirring the milk in.
Lye Hominy.—To t gallon of shelled Indian corn add 1 quart of strong lye of wood ashes. Boil until the grains begin to swell and the husks begin to come off the corn. Rub until the husk is entirely removed with the hands, wash it well and boil in plenty of water until the grains are soft. It requires long boiling, and should be replenished with hot water instead of cold. When nearly done, boil; . add salt sufficiently to season. To prevent its burning when nearly done stir it from the bottom. It may be beaten slightly with a wooden mallet before using it, and fry in a small quantity of sweet lard or butter. Take up in a wooden bowl or earthen jar. Both should be covered. In cold weather it will keep several days. It is one of the best of Southern dishes.
Fried Mush.—Make a moderately thin mush, pour it thinly over a large, flat dish. When perfectly cold sprinkle a little flour over the top; slice it with a knife as for a pie. Have a pan of hot lard and lay it in carefully, and when perfectly brown turn it over and brown the other side. This excellent dish, or the mush, may be poured in a pan to mould it |
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