Originally Published:
Jubilee Cook Book, 1887
Original Images:

Slice and boil ten minutes at a time in three waters; drain and fry in butter or meat drippings, season with salt and pepper and serve hot.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Peel and wash, boil ten minutes, drain off the water, add boiling water, boil and drain a second time; pour on more boiling water, and cook until done; drain off all the water, add salt, pepper, butter and milk or cream. The milk can be omitted.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One quart white beans, nicely picked and washed, soak over night, put in fresh water, and cook until they begin to crack open; then put them in a little stone crock, add sufficient water to cover them, put in a little salt and soda and a tablespoon of sugar. Three-fourths pound of pork gashed through
the rind, sink it in the beans even with the top, cover them closely, and let them bake four hours.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Soak over night one quart small white beans with one teaspoonful soda. Into an earthen ware pipkin with close-fitting lid, put half the beans, then one lb. salt pork, well-streaked with lean, and then the balance of the beans. Add three table- spoonfuls of N. O. molasses, one teaspoonful soda, cover the
beans with water, and cook in a moderate oven seven or eight hours. When done they should be nicely browned, soft and juicy.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Do not shell them until ready to cook, put into enough water to cover, boil twenty to thirty minutes: season with butter, salt and a little flour made smooth. Serve hot.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Carefully cut the corn from the ear, so as not to cut into the cob, scrape the cob lightly so as to secure the milk, add water to just cover, place in a stew-pan. cover and cook slowly half an hour or more, until done. Add a little milk, season with butter and salt.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Green corn is best when first picked; the husk should never be removed until just before cooking. Remove all the milk, and cut off the end of the cob close to the corn. Put in boiling water with a little salt, cook ten or fifteen minutes.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Grate six ears of corn, add two beaten eggs, two tablespoons of flour, two tablespoons of cream or sweet milk, salt, pepper, and butter, and drop in spoonfuls on a hot, well-buttered griddle.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Peel and slice, boil in water with a little salt until thoroughly cooked. Drain off the water, pour on sufficient milk to cover the slices, add a few lumps of butter rolled in flour; when it thickens stir in the beaten yolks of two or three eggs and serve at once.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Pare and slice ripe tomatoes, stew until perfectly smooth, add salt, pepper and a piece of butter the size of an egg; just before taking from the fire stir in a cup of cream with a tablespoon of flour made smooth in a part of it; do not let it boil after the flour has been put in. Have ready pieces of toast in a dish, pour the tomatoes over and serve.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Asparagus should be boiled in fresh water, after having been tied in bunches with the tops all one way. When thoroughly cooked, take out and spread lengthwise on the toast in a deep dish, pour over the whole a gravy made from some of the water the asparagus was cooked in, butter, pepper and salt.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Shave the cabbage fine, put in hot water enough to cover it, let it boil fifteen minutes, drain off the water, pour on a cupful of milk, add salt, pepper and butter, and a spoonful of flour, mixed with milk.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Prepare and cook the same as cauliflower, not using the drawn butter. Many persons think a piece of salt pork boiled with cabbage improves it. It is excellent when cooked in the water in which good, sweet corned beef has been boiled.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Cut off the leaves and stalk close to the bottom of the flowers, let it stand in cold water a short time, then put in boiling water, salted. Cook till tender. Serve hot with drawn butter poured over it or eat it with vinegar if preferred.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Boil till tender, having first removed the skin and seeds. Mash and season with salt and butter. Hubbard squash is very nice when baked, scraped from the shell and seasoned with butter and salt.