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Updated: June 18, 2025
Pour over this a pint of milk, stick bits of butter thickly over it, cover the dish, set it in the oven, bake half an hour. Remove the cover if not sufficiently brown. From MRS. P. B. WINSTON, of Minnesota, Alternate Lady Manager. Take large sweet potatoes; parboil them slightly and cut them in transverse slices.
Let the head be often turned, and after ten days smoke it for a week like bacon. HOG'S EARS FORCED. Parboil two pair of ears, or take some that have been soused. Make a forcemeat of an anchovy, some sage and parsley, a quarter of a pound of chopped suet, bread crumbs, and only a little salt.
Make a plain omelet the usual way, and just before doubling it, turn the mushrooms over the centre and serve hot. Parboil a dozen oysters in their own liquor, skim them out and let them cool; add them to the beaten eggs, either whole or minced. Cook the same as a plain omelet. Thicken the liquid with butter rolled in flour; season with salt, cayenne pepper and a teaspoonful of chopped parsley.
Some prefer them stewed the same as oysters. Frog are usually fried, and are considered a great delicacy. Only the hind-legs and quarters are used. Clean them well, season, and fry in egg batter, or dip in beaten egg and fine cracker crumbs, the same as oysters. Wash and skin the quarters, parboil them about three minutes, drain them. Now put into a stewpan two ounces of butter.
A leg of pork is often roasted with sage and onion shred fine, with a little pepper and salt, and stuffed at the knuckle, with gravy in the dish; but a leg of pork done in this manner, parboil it first, and take off the skin; lay it down to a good clear fire; baste it with butter, then shred some sage fine, and mix it with pepper, salt, nutmeg, and bread crumbs; strew this over it the time it is roasting; baste it again with butter, just before you take it up, that it may be of a fine brown, and have a good froth; send up some good gravy in the dish; a griskin roasted in this manner eats finely.
Parboil six large red peppers until soft, rub through a wire sieve. Chop two small onions fine, three cloves of garlic and one-fourth cup of capers. Combine, add to chicken, cover with water and cook until chicken is tender. Thicken the sauce with fat and flour melted together. Follow recipe below but substitute cooked lamb for the chicken, and add chicken livers fried and cut in small pieces.
We only have a sweet mast about every three or four years in the encinal, but it always brings the wild pigeons. We'll take a couple of pack mules and the little and the big pot and the two biggest Dutch ovens on the ranch. Oh, you got to parboil a pigeon if you want a tender pie. Next to a fish fry, a good pigeon pie makes the finest eating going.
You may mix with them a small quantity of sliced onion; not to be eaten, but to communicate a slight flavour of onion to the vinegar. Having scraped the salsify roots, and washed them in cold water, parboil them. Then take them out, drain them, cut them into large pieces and fry them in butter. Salsify is frequently stewed slowly till quite tender, and then served up with melted butter.
Since one cookbook says that we want "dry and mealy" potatoes and another states that they should be "moist and sweet," which is right? Also, what different steps should be taken to secure each kind? Some persons parboil the potatoes before baking them. Is that desirable? What about the advisability of baking them with butter, sugar, and salt? Are there other ways of baking them?
To make white Jelly of Quinces: Pare your quinces, and cut them in halves; then core them and parboil your quinces; when they are soft, take them up, and crush them through a strainer, but not too hard, only the clear juice.
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