Part 33

Corn, Roasted

Dip the ear of corn, husk and all, in cold water; bury in hot coals under a fire, roast for 20 minutes.

Onions

Peel, boil in salted water two hours, drain, season, serve. Or slice raw into a buttered dish, season, add a small quantity of water, cover and bake three hours.

Peas

2 quarts for 4 persons

Shell, drop into boiling water not salted. Boil for 25 minutes. Fresh peas are very green and have a sweet taste; the pods are green and tender and should look full and fat.

Potatoes

Baked

Wash thoroughly large potatoes; (and if there is a large quantity, put in a big pan as they are more easily handled), and bake in a hot oven from one to one and one-half hours, according to size, and temperature of the oven.

Boiled

In preparing a large quantity of potatoes, it takes too much time to scrape them, and to peel them is wasteful. In camp it is far better, if they are to be served plain boiled, to wash and scrub them thoroughly, and peel only a narrow strip around the center. Potatoes should be covered with boiling, salted water, cooked until tender, the water drained off, and allowed to remain in the kettle on the back of the stove for a few minutes to thoroughly dry out before serving. Put the largest potatoes into the pot first.

Escalloped

Peel and slice raw; place in layers in a buttered pan or dish with butter and salt between the layers. Cover with milk (the dish should be covered also); place in a slow oven for three hours; uncover the dish for the last fifteen minutes of the time.

Lyonnaise

Melt a piece of butter the size of an egg in a frying pan. Add two onions sliced thin and two good-sized cold potatoes sliced; cover, cook slowly stirring with a fork occasionally. Serve when brown.

Spinach

Pick over, reject the leaves that are yellow, wilted, or very coarse; wash thoroughly in several waters, drain, cut off the roots; put in a boiler with just enough water to keep from sticking, cover tight turning occasionally with a long fork. Cook for about an hour. When tender drain off all water, chop with a knife, season and serve. For a garnish use hard-boiled eggs, sliced.

Squash

Large, yellow squashes should be cut in two, and the seeds removed. Place in pan and roast in a hot oven. When tender remove the brown skin that has been formed on top of the squash, add butter and salt and place the halves on a platter to serve. Or the squash can be scooped out of the shell, seasoned and served from a dish.

String Beans

Buy only those that are crisp and green or crisp and yellow. The latter are called wax beans. Both kinds should be young, that is, having only beans of small size in them. Remove all strings by taking the stem end in the thumb and fore finger, break off near the end and take off with it the string on one side of the bean. Do the same thing at the other end of the bean. Break the bean once or twice, according to size, or split the entire length with a sharp knife. Wash and drop into boiling salted water. Boil for 1-1/2 hours.

Scalloped Tomato

Butter a dish or pan, put in it alternate layers of tomatoes and bread cut in dice. The thick part of a can of tomatoes or sliced raw tomatoes can be used. Put pieces of butter on top of the bread crumbs, salt, sprinkle sugar on top, put a layer of bread crumbs over all, cover, and bake in a hot oven three-quarters of an hour. Save the tomato liquid (if canned tomatoes are used) for soup or sauce. Do not allow it to stay in the tin.

Stewed Tomatoes

Add a pinch of soda and simmer for an hour or more; season with salt, butter and a little sugar. Bread cut in very small squares can be added to thicken the tomato.

Tomato and Rice

To one quart can of tomatoes add a teaspoonful of salt, a teaspoonful of sugar, soda the size of a pea, and one tablespoonful of raw rice well washed. Bake for three hours in a deep dish, stirring occasionally with a fork. Serve as a vegetable. It is particularly nice with beef.