LIBRARY
UNIVERSITY OF CALIFORNIA
DAVIS
THE
APPLEDORE COOK BOOK
CONTAINING
FOR
PLAIN AND RICH COOKING.
BY M. PARLOA.
NEW EDITION.
BOSTON:
ANDREW F. GRAVES,
1880.
LIBRARY
UNIVERSITY OF CALIFORmX
Pfc A A/TO
Entered, according to Act of Congress, in the year 1872^
BY M. PARLOA,
a the Office of the Librarian of Congress, at Washington.
COPYRIGHT,
1881.
M. PARLOA.
C. C. MOR3B * SON, PRINTERS, HAVBRHILL, MASS.
PREFACE.
IN offering this little book to the public, I am
aware that there are many good cook books in the
market already. But I trust that this will supply
a want which has always been felt by young house-
keepers. The great trouble with all the cook books
which I have known (and I am constantly hearing
the same complaint) is, that they are too expen-
sive, and that they use weight instead of measure,
and also that they take for granted that the young
housekeeper knows many things which she really
does not. This want I have endeavored to supply
in this little volume. Having had years of experi-
ence as a cook in private families and hotels, I know
the wants of the masses, and feel competent to sup-
ply them.
I have arranged this book in two parts one for
plain, and one for rich cooking. In the First Part
3
4 PREFACE.
will be found minute directions for cooking every-
thing that is within the reach of an ordinary family.
In Part Second will be found directions for richer
cooking. There is not one receipt in the book which
has not been proved to be good. There are very
few which I have not used myself, and of the value
of those 1 am fully assured, having seen nearly all
of them tried. The rules for jellies, charlotte russe,
and creams will be found to be worth twice the
price of the book. Many of the visitors to the
Rockingham House, Portsmouth, N. H., Pavilion
Hotel, Wolfborough, N. H., McMillan House, North
Con way, N. H., and the Appledore House, Isle of
Shoals, will find many dishes with which they ex-
pressed themselves pleased while the writer was
pastry cook at those houses.
PREFACE TO SECOND EDITION.
FIVE years have passed since the first edition of
The Appledore Cook Book was given to the pub-
lic ; and, in that time, the author has been adding
to her store of tried receipts, and now feels it a
duty and a pleasure to give them to the public.
The Appendix will be found to have been written
on the first plan of the -book; that is, that there
was to be nothing inserted which was not tried and
practical.
MANDARIN, FLA., APRIL 6, 1877.
(6)
CONTENTS.
PART FIRST.
PISH.
PAGE
Stewed Lobster,
PAGH
29
Fish Chowder, .
. 17
Curried Lobster,
. 29
Fish Chowder,
18
Eels, Fried, .
29
Clam Chowder, .
. IS
Baked Eels,
. 30
Clara Chowder, No. 2, .
19
Remarks in regard to Fish,
30
Boiled Cod,
10
Fried Cod,
20
Broiled Cod, or Scrocl,
. 20
SOUP.
Baked Co.], .
21
Ton rr ucs and Sounds,
. 21
31
Salt Cod Fish,
22
Mutton Broth,
31
Broiled Salt Fish,
. 23
Mutton Broth, No. 2,
. 32
Salt Fish in Cream,
23
Dumplings for Soup,
. 32
Fish Balls,
. 23
Veal Soup,
. 33
Another Mode,
24
Pea Soup,
33
Another Mode, .
. 24
Fish Hash, ....
24-
Boiled Halibut, .
. 25
MEATS.
Fried Halibut,
25
1
Broiled Halibut,
. 25
Boiled Corned Beef, .
. 35
Smoked Halibut, .
26
Boiled Salt Tongue,
36
Boiled Salmon, .
. 26
Boiled Fresh Tongue,
. 36
Fried Salmon,
26
Boiled Flank of Hoof, .
36
Broiled Salmon,
. 26
Boiled Ham, ^ .
. 37
Salmon Trout,
26
Boiled Leg of Mutton, .
.. 37
Shad and Haddock, .
. 26
Boiled Shoulder of Mutton,
x . 38
Fresh Mackerel, Boiled,
-6
Boiled Leg or Shoulder
of
Broiled Mackerel,
. 27
Lamb,
. 38
Fried Mackerel, .
27
Boilrd Fowl and Pork
38
Baked Mackerel,
. 27
Boiled Veal,
39
To Broil and Fry Salt Mackerel
2i
Boiled Turkey,
39
Salt Mackerel in Cream, .
! 2K
RoatBeef,
40
To Boil Salt Mackerel, .
28
Itoa.st Mutton,
41
Smelts, ....
Brook Trout, ....
. 28
28
Roast Lamb,
Roast Veal. <"
. 42
42
To Boil Lobster,
. 20 ; Roast Pork, s*
. 43
CONTENTS.
PAGB
Broiled Beefsteak, ... 43
Fried Beefsteak, ... 44
Beefsteak Smothered in Onions, 44
Ttaliuncd Beef, . . . .45
Stewed Beef, .... 45
Fricassee of Beef, . . 46
Mutton Chops, ... 46
Mutton Pie with Tomatoes, . 46
Mutton Pie, Plain, . . 46
Mutton Fricassee, . . .47
Haricot of Mutton, . . 47
Minced Mutton, . . .47
Lamb Chops, .... 48
Broiled Veal, . . . .48
Fricassee of Veal,> . . 48
Veal Cutlets, .7 . . . 49
V r eal on Toast^ . . . 49
Veal Croquettes, ... 49
Pork Steak, .... 50
Fried Salt Pork, ... 50
Broiled Salt Pork, ... 50
Salt Pork Fried in Batter, . 50
Fried Sausages, ... 51
Broiled Sausages, . . .51
Pigs' Feet, Soused, . . 51
Fried Pigs' Feet, . . . 52
Pigs' Feet, Fried in Batter, . 52
Pigs' Head Cheese, . . .52
Fried Ham, .... 53
Broiled Ham, . . . .53
Ham and Eggs, /< . . 53
Fried Liver,_-^ ... 54
Broiled Liver, ... 54
Boiled Tripe, . . . .54
Broiled Tripe, . . .54
Fried Tripe, .... 55
Soused Tripe, ... 55
Tripe Fried in Batter, . . 55
Calf 'a Head and Pluck, . 55
Hash made from Calf's Head
and Pluck, ... 56
Meat Hash, . . . .56
VEGETABLES.
Boiled Potatoes, ... 59
Mashed Potatoes, . .59
Browned Potatoes, . . 60
Baked Potatoes, . .60
Fried Potatoes, ... 60
Fried Boiled Potatoes, . . 61 i
Potatoes warmed with Pork, ' 61
Potatoes warmed in Gravy, . 62
Fricassee of Potatoes, s' . 62
Boiled Sweet Potatoes, .
Baked Sweet Potatoes, .
Boiled Onions, .
Fried Onions,
Boiled Squash, ^ .
Baked Squash, .
Beets, .
PAGK
. 62
62
. 62
63
. 63
53
64
Pickled Beets,
Shelled Beans, .
Baked Beans,
String Beans, .
Stewed Beans,
6t
. 64
64
. 65
65
. 65
Green Corn, .
Boiled Turnips,
Boiled Parsnips, .
Fried Parsnips, .
Boiled Carrots,
Boiled Rice,
Another Mode,
Stewed Tomatoes,
Sliced Tomatoes, .
Baked Tomatoes,
Asparagus,
66
. 66
. 66
. 66
67
. 67
67
. 68
68
. 63
69
. 09
69
Cauliflower,
Dandelions, .
. 70
70
. 70
Macaroni, Boiled, .
BREAD.
Hop Yeast,
Hop Yeast, No. 2,
Potato Yeast, .
Yeast Brend,
Yeast Dread, No. 2,
Milk Yeast Bread, .
71
73
. 73
'.
:;
. 76
77
Third Bread, .
. 77
Brown 15 read,
Brown Bread, No. 2, .
Brown Bivad, No. 3,
Raised Biscuit, .
Kai-ed Hiscuit, No. 2, .
White Mountain Rolls,
Parker House Roils,
Coffee Rolls,
Bunns, ....
77
. 78
7S
. 78
79
. 80
80
. 80
81
Soda Biscuit,
Cream of Tar;ar Roils, .
Sour Milk Biscuit, .
Buttermilk Rolls, .
. 81
W
. 82
82
CONTENTS.
Graham Rolls, .
Graham Rolls, No. 2, .
Corn Rolls,
Corn Cake,
Corn Cake, No. 2,
Corn Cake, No. 3, .
Corn Cake, No. 4,
Rye Drop Cakes, .
Flour Drop Cakes, .
Flour Drop Cakes, No. 2,
Graham Drop Cakes,
Muffins, ....
Muffins, No. 2, .
Griddle Cakes,
Rice Cakes,
Indian Cakes,
Corn Dodders, . .
Bread Cakes, .
Buckwheat Cakes, .
Fried Mush, .
Brown Bread Brewis,
PLAIN CAKE.
Tea Cake, ....
Berry Cake,
Plain Cup Cake,
Richer Cup Cake,
Railroad Cake,
Cream Cake,
Feather Cake,
Sponge Cake,
Sponge Cake, No. 2,
Allie's Cake,
Raisin Cake, ....
ApfJle Cake,
Rich Molasses Gingerbread, .
Soft Molasses Gingerbread,
No. 2, ...
Soft Molasses Gingerbread,
No. 3, .
Hard Molasses Gingerbread,
Hard Sugar Gingerbread, .
Ginger Snaps,
Molasses Cookies,
Vinegar Cookies, .
Sugar Cookies, .
Jumbles, . .,
Plain Doughnuts,
Raised Doughnuts,
PAGE PUDDINGS.
. 82
I'AGK
83 ! Boiled Rice,
. JS
. 83 i Boiled Rice, No. 2,
98
83 ! Baked Rice,
. 98
. 83 | Baked Rice, No. 2,
99
84
Minute Pudding,
. 93
. 84
Corn Starch Pudding, .
100
84
. "85
Snaking Pudding,
ride's Pudding, .
. 100
101
85
Bread Pudding,
. 101
. 85
Whortleberry Pudding,
101
85
Plain Whortleberry Pudding,
. 102
. 86
Boiled Apple Pudding, .
102
86
Boiled Batter Pudding, .
. 103
. 86
Baked Apple Pudding, .
104
86
Pan Dowdy,
104
. 87
Apple Dowdy,
104
87
Apple Charlotte,
. 105
. 87
88
. 88
Apple and Sago Pudding,
Tapioca and Apple Pudding,
Boiled Tapioca Pudding, ~ .
Baked Tapioca Pudding, .
Custard Pudding, .
105
. 106
106
. 106
107
Baked Indian Pudding, .
. 107
89
Cottage Pudding, .
Sponge Pudding,
107
. 108
. 89
Italian Fritters,
108
89
. 90
90
. 90
PIES.
91
. 91
Plain Pie Crust, .
109
91
Cream Paste,
109
. 92
Sliced Apple Pies, .
110
92
Stewed Apple Pies, .
. L10
. 92
Dried Apple Pies, .
no
93
Berry Pies,
111
j
Rhubarb Pics,
111
93
Squash Pies,
111
Cranberry Pies,
112
. 93
Goosebei'ry Pies,
112
94
Pumpkin Pies,
112
. 94
Custard Pies,
112
91
Mince Pies, .
113
. 95
Mock Mince Pies,
113
95
Lemon Pies, .
114
. 95
Cream Pies,
. 114
96
Filling for Cream Pies, .
114
. 96
Washington Pies,
. 115
97
Remarks,
115
10
CONTENTS.
PART SECOND.
SOUPS.
PACUC
Boulli Beef,
PA OB
. 132
Sorp Stock, ....
Brown Soup
Brown Soup, No. 2, .
Brown Soup, No. 3,
Vegetable Soup,
117
118
119
119
119
190
Boulli Tongue,
Stewed Partridges, .
Brown Fricassee of Chicken,
White Fricassee of Chicken,
rlm-kcn Curry, .
133
. 13.",
183
134
[94
134
Julienne Soup, .
lJ\f
120
120
120
120
I'M
Salad Dressing,
Broiled Chicken, .
Chicken Salad, .
Lobster Salad,
Chicken Patties,
. i:;t
135
. i:'o
185
. 135
Sago Soup, ....
Macaroni Soup, ....
Vermtcilli Soup, .
Ox-tfiil Soup, ....
Tomato Soup,
Giblet Soup, ....
Turkey Soup,
Chicken Soup, ....
White Soup, ....
Beef ftoup, ....
121
121
121
122
122
122
123
124
Deviled Turkey, .
Potted Pigeon, .
Pigeon Pie, ....
Quail Pie, ....
Snipe Pie, ....
Oyster Pie,
Oyster Patties,
Oyster Roast, .
Scalloped Oysters, .
136
. 136
136
. 137
137
. 137
137
. 137
138
Mock Turtle Soup,
Oyste: Soup, ....
Fried Oysters, .
. 138
PISH.
Broiled Oysters, .
138
Veal Croquettes,
. 13S
Baked Cod or Salmon, .
Scallo) ed Fish, .
125
125
Rice Croquettes, .
Macaroni in Cream, .
139
. 139
Queen Fritters,
139
POULTRY.
Plain Fritters, .
Apple Fritters,
. 140
140
To clei Q Poultry, .
126
Pancakes, ....
. 140
Roast Turkey, ....
126
Roast (.Thicken,
Roast (loose, ....
127
128
PUDDINGS.
Roast 1 )uck
128
Roast Partridges,
Roast ( Irouse,
Roast 1'igeons, ....
Small b u-ds, .
128
129
129
129
Baltimore Pudding,
Wedding Pudding, .
Plum Pudding,
Christmas Pudding, .
Bread and Butter Pudding, .
141
. 141
142
. 142
142
VENISON.
Snow Pudding, .
Sauce for Snow Pudding,
. 143
143
Roast \ nison, ....
130
Cocoanut Pudding, .
Cocoanut Pudding, No. 2,
. 144
144
ENTREMETS.
Ginger Pudding,
Beverly Pudding, .
. 144
145
Lemon Pudding, . - .
. 145
Stewed Beef, with Mush-
Leinoii Pudding, No. ^
146
roo"ns,
131
Corn Pudding, .
. 146
Fillet of Beef, with Mush-
Boiled Cherry Pudding,
146
roo; ns,
AJamod r Beef,
131
131
Baked Whortleberry Padding
Appledore Pudding,
, 146
147
CONTENTS.
11
Bird's Nest Pudding,
Rice Meringue,
PAGE
. 147
. 147
Velvet Cream, . . . .
Italian Cream,
PACK
163
163
Pavilion Pudding,
. 148
Chocolate Cream,
163
Frozen Pudding, .
. 148
Blanc-mange made with Gela-
Fruit Pudding, . . .
148
164
Almond Pudding, .
. 149
M<> ; Hlanc.-mange,
104
Sundcrland Pudding,
Pineapple Pudding,
. 149
. 149
Blanc-mange in Wine Sauce,
Wine Jelly, ....
165
165
Omelet Souffle, .
. 150
Lemon Jelly, .
165
Soft Custard, ....
166
T"TT71t*
Almond Custard,
166
PIES.
Snowball Custard, .
166
Puff Paste, .
Green Apple Pies,
Dried Apple Pies, .
Peach Pies,
. 151
. 152
. 152
152
Chocolate Custard, .
Coffee Custard,
Steamed Custards,
Baked Custards,
Floating Island,
Apple Snow, .
Tipsy Parson, .
Apple Float, . ...;'.
IVi i^ [ *
167
167
167
167
168
168
168
168
1 PO
Plum Pies, .
M ince Pies,
Lemon Pies, .
Lemon Pies, No. 2, .
. 153
. 153
. 153
. 154
Marlboro ugh Pies,
. 154
Wine Whips, . . .
LtRJ
169
Fruit Whips, ....
169
PUDDING SAUCES.
Mock Sherbet, <
169
Cream Cakes, .
169
Rich Wine Sauce,
. 155
Sponge Drops,.
170
Plain Wine Sauce,
155
Kisses, .
170
Lemon Sauce, :
. 155
Cocoanut Drops.
171
Vinegar Sauce,
. 150
Cheesecakes, .
171
DISHES FOR THE
SICK.
Tarts, . ....
Dironiuns for Freezing, .
Ice Cream made; with Cream,
171
172
173
Coffee Ice Cream,
173
Beef Tea
Chicken Broth,
Oatmeal Gruel, .
Indian Meal Gruel,
Plum Porridge, .
. 157
. 157
. 157
. 158
. 158
Lemon Ice Cream,
Chocolate Ice Cream,
Lemon Sherbet,
Roman Punch, ....
173
174
174
174
Corn Tea,
. 15S
Cream Toast,
Wine Whey, .
. 158
. 159
CAKE.
Vinegar Whey, .
Sour' Milk Whey, .
A good Drink lor the Lung
Another Drink,
Another Drink, .
Lemonade, . .
Another Beef Tea,
Sack Posset, .
. 159
. 159
s, . 159.
. 159
. 160
. 100
. 160
. 160
Remarks, ....
One, Two, Three, Four Cake, .
Rich Cup Cake,
Concord Cake
Lemon Cake, ....
Harrison Cake, ....
Bangor Cake,
Bartlett Cake, %
175
175
176
17'i
176
170
177
177
DESSERTS.
Down East Cake, .
New York Cup Cake,
177
177
Charlotte Russe,
Holland Cream,
. 161
. 162 1
Champagne Cakes,
Queen Cake,
Loaf Cake.
178
178
173
Lemon Creams,
, 163 Raisin Cake ....
178
12
MatWeCake, .
} .
:'
-
-
-
Delicate Cake,
<>ufle, . . .
Fourth rfJnlr Cake,
.-.--
PoundCnke, . .
PrKind Cake, No. 2, .
Wedding Cake, .
GoidCnle, . . -
>,; Urn Cake. \ _. .
SflverCake, .
.
Sponge Cake,
_ e Cake, Xo. 2, . .
Benrick Sponge Cake, .
Cocoanut Cake, .
OrangeCake,.
Filling for Orange Cake, .
Chocolate Case." .
Chocolate Icing,
eMoonUinCake
AaeelCake. . - -
.la Jumbles, .
PRESEBVBS.
ved Peacbes, .
Preserved Pears, .
Crab Apple Preserves,
ved Pineapple,
Preserved Ckron
Preserved Apples, .
Preserved Plants,
-
Preserved Quinces,
Raspberry Jam,
Barberries Preserved witii
Tears,
Barberries Preserved in Mo-
,.-.. M , -
Currant Jelly,
Currant Shrub, .
-
-
M
:-.
-"
-
1S5
>
:-
1<4
ea,
>
-' : _-
Dropped I
I._
-^ ... _ -L *__.*
-
-
190
19*
Ctt
Frenek T<*as.
wberry Snort Cake,
erries, .
PICKLES.
Pickled Cucumbers, .
Ttanato Pickles, .
194
-
.-
-
-
. -
. -
-
:-
-
m
:
. ;
-
:-4
M
-
' ' XM
:::
*-*?
1CEDICIHA1.
IxofCtite, .
UmfHtimg One for Q*ip
Wpfr.I*.tatt), . . ?U Wed&*;Ca*e,
CveX.'2, .... 2M BbA^fav
DiarrJwa, Cre Xo. 1. . .215
. rii CabcieC^fccL
rftfceBwKfe, . 3-
. . . . l
. -'
'''"'.-'' -~ . - - ~ - ' ' -
14
CONTENTS.
PAGE
Sponge Drops, . . .237
ixandied Peaches, . . .237
Sour-Orange Preserves, . 237
Pickled Blueberries, . . .238
To Blanch Almonds, . . 238
Tainted Meat, . . . .239
To Clean new Stove-ware, . 239
To Restore Color to Furniture, 239
To Make Frosted Cakes for
Children, . . . .239
Chocolate Caramel, . . 239
Molasses Candy, . . . 240
Vinegar Candy, . . . 240
Chocolate Creams, . . . 240
Molasses Candy, ... 240
THE APPLEDORE COOK BOOK
PART FIRST.
FISH.
Chowder.
TAKE either a cod or haddock ; skin it, loosen the skin
about the head, and draw it down towards the tail, when
it will peel off easily. Then run your knife down the
back close to the bone, which you take out. Cut your
fish in small pieces, and wash in cold water. Put the head
on to boil in about two quarts of water, and boil twenty
minutes. For a fish weighing six pounds, pare and slice
thin five good sized potatoes, and one onion. Place a
layer of potatoes and onion in the pot, then a layer of
fish, dredge in a little salt, pepper, and flour. Keep put*
ing in alternate layers of potatoes and fish until all is used.
Use about one tablespoonful of salt, one teaspoonful of
pepper, one teacup of flour, in all.
Have ready half a pound of salt pork fried brown.
Pour this over the mixture ; add about two quarts of cold
water, then strain on the water in which the head ha*
17
18 THE APPLEDORE COOK BOOK.
been boiled If this is not water enough to cover, add
more cold. Cover tight, and boil gently thirty minutes.
If not seasoned enough, add what you please. When it
has boiled twenty minutes, put in six crackers which have
been soaked three minutes in cold water. If you wish to
add milk and butter, you can do so about five minutes be--
fore taking it up ; but for my taste, it is much nicer and
more natural without either.
Fish Chowder, Mrs. T. Leighton.
Four pounds of fish, half cod and half haddock, if you
can get the two kinds, two onions, six potatoes, eight
white browns, one quarter of a pound of salt pork, salt,
pepper. Prepare the chowder as directed in the preceding
rule ; split the crackers and lay on the top, pour over the
whole hot water enough to cover, and boil fifteen min-
utes ; then wet two tablespoonfuls of flour with one-third
of a cup of cream. Stir this into the boiling chowder, let
it boil up once, and serve. When you cannot get the
white browns, pilot bread will answer. When a very
strong flavor of onion is desired, use four onions.
Clam Chowder,
When intending to have clams in any form, get them
in the shell if possible, the day before. Place them in a
tub, and cover with clean water, and throw into this
about a quart of Indian meal. This fattens them. When
ready to use the clams, wash them thoroughly, then cover
FISH. 1$
them with boiling water, and let them stand ten minutes
when they will open easily. Take them from the shell,
cutoff the black heads, and put the bodies of the clams in
a clean dish. Strain the water in which they were scalded
into the kettle in which you intend to cook your chowder.
To one peck of clams allow three quarts of water Let
the water come to a boil, then thicken with half a cup of
flour which has been mixed with cold water, season with
pepper and salt. Add the clams and a tablespoonful of
butter ; let it boil ten minutes. A few minutes before
dishing, drop in three or four broken crackers.
Clam Chowder, No, 2,
For one peck of clams take six good-sized potatoes,
pared and sliced thin, half an onion cut into pieces an
inch square. Fry quarter of a pound of pork to a nice
brown ; place the pork and gravy, the potatoes and on-
ions, in your kettle. Shake over the whole one table-
spoonful of salt, two teaspoonfuls of pepper, and half a
cup of flour. Strain over this four quarts of the water
with which you scalded the clams. Place on the fire, and
boil fifteen minutes, then add the clams and four split
crackers ; boil ten minutes longer, and serve.
Boiled Cod,
Take the head and shoulders of a good-sized cod.
Scrape and wash clean ; rub a handful of salt into it ;
flour a cloth and pin the fish in it. Put it into boiling
20 THE APPJ.EDORE COOK BOOK.
water, and boil half an hour. Take the fish carefully from
the cloth, and serve with egg Bauce. Potato is the only
vegetable that is nice with boiled cod.
Pried Cod.
Cut the fish into squares, wash and wipe dry. Take
half a cup of flour, half a cup of sifted Indian meal, and
a tablespoonful of salt. Mix all these thoroughly. Dip
the fish into the mixture. Have ready a frying-pan with
boiling fat, half lard and half pork fat ; drop in your fish.
Fry a dark-brown on one side, then turn and fry the same
on the other side, but be very careful not to let the fish or
fat burn. Have your dish hot, and lay your fish on it.
Garnish the sides with the fried pork.
Broiled Ood, or Scrod,
Split, wash, and wipe dry a small cod. Rub the grid-
iron with a piece of fat pork, and lay the fish upon it, be-
ing careful to have the inside downward. If the fish is
very thick, cook thirty minutes ; but for an ordinary one,
twenty minutes will be sufficient. Have the dish, in which
you intend serving it, warm ; place it upon the fish, and
turn the dish and gridiron over simultaneously. If the
fish sticks to the gridiron, loosen it gently with a knife.
Have some butter warm, but not melted, with which to
season it. Shake on a little pepper and salt and send to
the table.
FISH. 21
Baked Cod.
Scrape and wash clean a cod weighing four or five
pounds. Rub into it a heaping spoonful of salt. Make
a dressing of three pounded crackers, a little chopped salt
oork, about one teaspoonful of parsley, a little salt and
pepper, and two tablespoon fills of cold water. Stuff the
belly with this, and fasten together with a Bkewer. Lay
thin slices of pork on the fish, which should be placed on
a tin sheet that will fit loosely into the baking-pan ; dredge
with flour. Pour into the pan about half a pint of cold
water. Baste the fish often while cooking with the water
which is in the pan. If the water cooks away, add more,
but do not have too much to begin with, or the fish will
be boiled instead of being baked. Bake one hour. When
the fish is cooked, turn the gravy into a bowl, then lift
out the fish upon the tin sheet (from which you can easily
slide it into the dish upon which you serve it) ; now turn
your gravy into your baking-pan again, and place it on
the fire ; when it comes to a boil, thicken with a table-
spoonful of flour, season with pepper and salt.
N. B. Always use a tin sheet in the baking-pan when
cooking fish, as you then can preserve the shape.
Tongues and Sounds,
Soak the tongues and sounds in cold water over night.
Put them in cold water and place on the fire. Let them
boil thirty minutes, and serve with drawn butter.
2.2 THE APPLEDORE COOK BOOK.
Salt Cod Pish,
Soak a whole fish in cold water over night ; in the
morning wash clean, and cut off the tail and fins. If you
have not a fish kettle, place it in a large milk pan, which
nearly fill with water, cover, and set over a kettle of warm
water. Let it cook in this way five or six hours. Serve
with egg sauce and pork scraps. Potatoes, beets, and
carrots are the vegetables to be served with salt fish.
There are but few cooks who know how, or, if they do
know, who take the pains, to get up a nice ealt fish din-
ner ; but those families who are so fortunate as to have
this dish well served consider it equal to a turkey dinner ;
therefore I shall give minute directions for the prepara-
tion of it. One of the most essential things is to have
everything hot. Have all your dishes warm, and dish
quickly, that all may go to the table at once. Serve the
fish whole ; garnish the dish with a few pieces of beet
and carrot. Cut your pork, and fry a nice brown. Boil
an egg ten minutes, dip it into cold water, and peel of the
shell. Cut it up with a silver spoon, as a knife blackens
it, and put into the dish in which you intend serving the
sauce. To a piece of butter the size of an egg, add a
tablespoonful of flour. Blend these together well, and
when the dinner is ready to serve, pour on a little less
than half a pint of boiling water, Let this come to a boil,
and pour it upon the egg. Never let drawn butter boil, as
it becomes oily and unpalatable. The fish which is left
from the dinner will be very nice for hash and fish balls.
FISH. 23
Broiled Salt Pish,
Cut a square the size you desire, from the thickest part
of the fish. Take off the skin, and wash clean ; broil
over clear coals ten minutes, then dip in boiling water,
butter, and serve. This is a nice relish for breakfast or
tea, and with boiled potatoes makes an excellent dinner.
Salt Fish in Cream,
Tear a piece of fish into small strips, wash clean, and
place it in a basin with about a quart of water ; let it
simmer half an hour. Then pour off the water, and add
one pint of new milk. When this comes to a boil, thicken
with one spoonful of flour ; let it boil five minutes, then
add butter the size of a walnut, and a little pepper, and
serve.
Pisn Balls,
Take the fish left from the dinner, put it in your chop-
ping tray, being careful that there are no bones in it;
chop fine. Pare and boil potatoes enough to have twice
the quantity of potatoes that you have of fish When
cooked, turn them into the tray with the fish ; mash fine,
and make into balls about the size of an egg. Flour the
outside lightly ; have the fat boiling hot, and fry a light
brown. The fat should be half lard arid half salt pork.
Have the slices of pork a nice brown, and serve with the
fish balls.
24 THE APPLEDORE COOK BOOK.
Another Mode.
Prepare as above ; and to a quantity that will make a
dozen balls add an egg, butter half the size of an egg,
Bait and pepper. Shape and fry as before directed.
Another Mode,
Chop fine one good-sized beet, and mix well with one
pint bowlful of fish and two of potato. Add to this the
pork scraps left from dinner, or, if none have been left,
fry a few slices of salt pork, and mix the fat with the fish
and potato. Shape and fry as directed above.
Fish Hash,
Prepare the fish as for fish balls ; chop fine cold pota-
toes, and mix with the fish. Fry brown six good slices
of salt pork ; take out the pork and turn the hash into the
frying-pan ; add half a cup of boiling water ; let this heat
slowly, stirring often ; then spread smoothly, and brown,
being careful not to let it burn. When brown, fold it as
you would an omelet, dish, and garnish the dish with the
slices of pork. Where pork is objected to, butter can be
used instead.
Salt fish, when cooked and chopped, will keep for a
week, if nothing else is mixed with it. When intending
to have hash or fish balls for breakfast, the fish should be
chopped the night before, and the potatoes should be
pared and put in cold water. Put the potatoes on the
FISH.
fire as noon a& it begins to burn ; they will then be ready
for use when you are ready for them.
Boiled Halibut
Pour into a pan about half an inch deep of boiling
water ; into this lay the side of the halibot on which is
the black skin ; let this stand a few minutes ; then scrape
with a knife, when the black will be found to peel off
readily. Wash clean in cold water, then pin it in your
fish-cloth, and drop it into boiling water. For a piece
weighing foar pounds allow twenty-five minutes to boil.
Serve with Irawn butter.
Fried Halibut.
Take a slice of halibut, sprinkle withsalt, and dredge
with flour. Fry four slices of salt pork, add to the pork
fat one spoonful of lard. When boiling hot put in the
halibut. Fry a light brown on one side, then turn and fry
the same on the other. Serve the pork with it.
Broiled Halibut,
Grease the gridiron with a little butter, place the hali-
but upon it. sprinkle a little salt over it, and place over
clear coals. Cook one side ten minutes, then turn and
cook upon the other side ten more. Have the dish warm ;
put the fish upon it, season with pepper and butter, and
send to the table.
26 Tftif APPLEDORE COOK BOOK.
Smoked Halibut,
Broiled the same as the fresh, omitting the peppei and
salt. Smoked salmon cooked in the same way.
Boiled Salmon.
Salmon is boiled the same as halibut ; served with egg
sauce.
Fried Salmon.
The same as halibut.
Broiled Salmon.
The same as halibut.
Salmon Trout.
When large enough, split down the back, clean and
broil. Season with butter and salt. When small, open
fat* enough to take out the insides ; wash clean, and wipo
dry. Fry the same as cod fish.
Shad and Haddock.
Shad and haddock can be cooked the same as cod.
Fresh Mackerel Boiled.
Mr
If not cleaned, open them at the gills, take out the irv
sides, wash clean, and pin in a fish-cloth. (Do not use
the cloth that you use to boil mackerel in for any other
fish.) Drop into boiling water, and boil fifteen minutes.
Serve with drawn butter.
FISH. 27
Broiled Mackerel.
Split down the back and clean. Be careful to scrape
all the thin black skin from the inside. Wipe dry and lay
on the gridiron ; broil on one side a nice brown, then turn
and brown the other side ; it will not take so long to
brown the side on which the skin is. (All fish should
have the side on which the skin is, turned to the fire last,
as the skin burns easily, and coals are not so hot after you
have used them ten minutes.) Season with butter, pep
per, and salt.
Fried Mackerel.
Fry brown six good-sized slices of pork. Prepare your
mackerel as for broiling. Take out your pork, sprinkle a
little salt over the mackerel, then fry a nice brown. Serve
the fried pork with it.
Baked Mackerel,
Prepare as for boiling. Make a dressing as for baked
cod. Stuff with this, dredge with salt and flour. Bake
thirty minutes, basting often with water, butter, and flour.
Make a gravy with the water in the pan in which the fish
is baked. Always make the gravy quite salt. The best
way to cook mackerel is to broil it. **
. To Broil and Fry Salt Mackerel,
Soak over night, and cook the same as fresh.
28 THE APPLEDORE COOK BOOK.
Salt Mackerel in Cream,
Freshen as for broiled mackerel, then lay into a baking
pan, and to one mackerel add half a pint of new milk,
put into the oven, and bake twenty-five minutes. About
five minutes before it is dished add a small piece of but-
ter. This is a nice dish for breakfast and dinner.
To Boil Salt Mackerel,
Wash the mackerel, and soak over night in clear cold
water. Put them on to boil in cold water, and boil gently
thirty minutes. Serve with drawn butter.
Smelts,
The only true way to cook smelts is to fry them, al-
though they are sometimes baked. Open them at the
gills. Draw each smelt separately between your finger
and thumb, beginning at the tail ; this will press the in-
sidcs out. (Some persons never take out the insides, but
it should be done as much as in any other fish.) Wash
them clean, and let them drain in a cullender; then salt
and roll in a mixture half flour and half Indian meal.
Have about two inches deep of boiling fat in the frying-
pan (drippings if you have them ; if not, lard) ; into this
drop the smelts, and fry brown. Do not put so many in
that they will be crowded ; if you do, they will not be
jrisp and brown.
Brook Trout,
Brook trout are cooked the same as smelts : or you can
FISH. 29
cook them as the angler does. They must be split nearly
to the tail to clean. Wash and drain For a dozen good-
sized trout, fry six slices, of salt pork ; when brown, take
out the pork, and put in the trout. Fry a nice brown on
all sides. Serve the pork with them.
To Boil Lobster,
There are comparatively few who ever have-anj'thingto
do with a lobster until after it has been boiled ; but for the
benefit of the few I insert this. Be sure that the lobster
is living; if not, it is not fit for use. Have a kettle of
boiling water ; into this drop the lobster, and boil until
the shell turns red. This takes about an hour. Take up,
and when cold it is fit to eat.
Stewed Lobster,
Take out all the meat from the shell. Chop it, but not fine.
Put into a basin with a little salt, pepper, butter, and half a
cup of water to a small lobster. Stew about ten minutes.
Curried Lobster,
Prepare the lobster as for stew ; when it comes to a
boil, add a mixture of a heaping teaspoonful of flour, and
half a teaspoonful of Indian curry mixed with cold water.
Let this boil eight minutes, then serve.
Eels Fried,
Skin them ; then turn on boiling water, and let them
30 THE APPLEDORE COOK BOOK.
stand in it a few moments ; then cut them into pieces
about three inches long. Fry a nice brown, and serve.
Baked Eels,
Prepare as for frying ; then put into a baking-pan, with
a little water, flour, pepper, and salt. Bake twenty min-
utes. Make a gravy of the liquor in which they were
baked, adding a little butter.
Eemarks in regard to Pish,
Fish should never stand in water, as it spoils the flavor.
Fish should never be fried in butter. It should always be
used while fresh. Plain boiled or mashed potatoes should
always be served with it Squash and green peas go very
well with fish also. Always save all that remains after a
meal, and warm up, to help out another dish. The re-
mains of boiled fresh fish can be warmed up in a little but-
ter, pepper, salt, and water, as you would stew lobster.
Cold ftjed and broiled fish can be placed in a tin pan, and
eet into the oven ten minutes, when it will be found to be
hot enough. Fish balls can be steamed for ten or fifteen
minutes, and then set into the oven to get crisp. If you
have a large piece of boiled fish, which you wish to servo
whole, place it on a plate, and set into the steamer, and
steam twenty minutes. If you have drawn butter to warm
up, do not set it on the fire, but put it into a bowl, and set
the bowl into hot water. Cook butter as little as possible,
as by cooking it becomes oily. When you do use it, al-
ways add it three or five minutes before taking the dish
from the fire.
SOUPS.
Beef Soup,
EVERY family should have a soup once a week at least.
Always save the bones of roast meats for a soup. Take
the bones of a roast of beef, break them up so that they
will go into a soup-pot. Lay them in the pot, dredge with
salt, pepper, and flour. Cut into this one small onion ;
add three quarts of cold water. Set on the fire, and when
it comes to a boil, skim it. Let it boil gently three hours,
then add eight sliced potatoes, and boil twenty minutes.
Have ready dumplings ; put them in and cover tight, and
boil ten minutes longer, then dish. First take out the
dumplings and place in a small platter, then turn the soup
into a tureen, being careful to take out the bones, and serve.
Mutton Broth,
Take a shoulder or neck of mutton, cut into small
pieces, wash and put into the soup-pot. When it comes
to a boil, skim it carefully ; then boil gently two hours.
To four pounds of meat add four quarts of water, and
half a cup of rice. Do not put in the nee until the meat
has boiled two hours, then add rice, and season with pep-
31
32 THE APPLEDORE COOK BOOK.
per, salt, and half an onion ; boil two hours longer, and
serve. I will give another method, which is better if the
soup is the only dish for dinner.
Mutton Broth, No 2,
Prepare the meat as for No. 1, and to the same quantity
of meat and water add half an onion, one small white tur-
nip ; boil two hours, then add one third of a cup of rice ;
boil one hour and a half longer, then add six sliced pota-
toes. Season to taste with pepper and salt Boil twenty
minutes, then add the dumplings ; cover tight and boil ten
minutes, then dish and serve as you would beef soup.
When preparing the meat for all these kinds of soups, cut
off all the fat, and fry out for dripping ; thus your soup
will not be greasy, and you will have the fat free from the
taste of vegetables.
Dumplings for Soup,
Take one pint of flour (measured before it is sifted),
turn into a seive, and measure into it one teaspoonful of
cream of tartar, one half of saleratus, one half of salt, and
one of sugar. Run this through the sieve, and wet with
milk ; have the dough stiff enough to roll. Cut into very
small cakes, and cook ten minutes. Be sure that your
soup boils <ast enough to get up a good steam, and keep
boiling while the dumplings are in the pot ; if you do not,
they will be heavy. Some persons like them for a des-
sert. When used for that purpose, they should be eaten
with sirup.
SOUPS. 33
Veal Soup,
Take four pounds of the neck of veal, cut up small and
wash clean ; put into the soup-pot and cover with six
quarts of water ; let this come to a boil, then skim off all
the scum ; boil two hours, add half a cup of rice, and boil
one hour longer ; then add one third of a cup of flour
mixed with water, salt, and pepper. Boil gently one and
a half hours, stirring often to prevent burning; then add
a tablespoonftil of butter, and dumplings made as directed
for beef and mutton soup. Potatoes and onions can be
used as for mutton broth No. 2, and some use a little pork
to flavor it.
Pea Soup,
Pick the peas over, that there may be no blemished ones
among them. Wash and soak over night. In the morn-
ing turn off the water and put them in the soup-pot. For
one quart of peas allow eight quarts of cold water and one
pound of lean salt pork, a small piece of celery, a little
pepper, and half an onion ; boil gently eight hours, being
very careful that it does not burn. Have a large wooden
spoon to stir it with. When done, it should be thin
enough to pour. In boiling, it may become too thick ; if
so, add boiling water. When cooked, it is smooth and
rather mealy. If not cooked enough, after standing a few
minutes the thick part will settle, and the top look watery.
Have ready six slices of bread toasted brown, and cut into
pieces an inch square ; throw about a dozen of
34 THE APPLEDORE COOK BOOK.
pieces into a tureen, and the remainder send to the table
dry. Strain the soup through a sieve, and serve. If the
pork does not salt it enough, use salt. This soup is even
better warmed over than at first. Some persons use soup
stock and butter, but it seems to me that it is rich enough
made in this way, and much healthier.
The bones left from roast lamb, mutton, and veal can all
be used to make soups the same as those of roast beef.
MEATS.
Boiled Corned Beef,
WASH a piece of beef weighing ten pounds ; put it into
two gallons of cold water ; when it comes to a boil, skim
carefully and boil very slowly six hours. Some boil all
kinds of vegetables in the same pot ; but there is this ob-
jection to this method ; you lose the distinctive flavor of
each vegetable, and the beef is flavored with the vege-
tables, which is very unpleasant when it is cold. The
vegetables to serve with corned beef are potatoes, cab-
bage, beets, turnips, parsnips, carrots. When the beef is
simply for one hot dinner, the part of the beef is not of
so much consequence ; but when it is to be pressed, there
should be care taken in the selection of the piece to boil.
The brisket, the flank, and the thin part of the ribs are
the best parts to press. Boil as before directed, and take
out the bones, lay the meat On a large platter, and place
a tin sheet upon it ; on the sheet place a weight, and set
in a cool place. When ready to use it, trim the edges,
and use the trimmings for meat hash. This makes a nice
dinner with baked potatoes, squash, turnip, and macaroni.
36 THE APPLEDORE COOK BOOK.
Boiled Salt Tongue.
Soak the tongue over night ; in the morning put on to
boil in six quarts of cold water, and boil slowly six hours
if the tongue is large ; if not, five will answer. Take it
from the boiling water and throw it into cold water, and
peel the skin off. Set away to cool. For dinner, use the
same vegetables as for cold corned beef. The roots will
make a nice hash.
Boiled Fresh Tongue.
Wash and put into four quarts of boiling water, with a
large handful of salt. Boil slowly six hours, if large.
When done, throw into cold water, and skin the same as
the salt tongue. The water in which all meats are boiled
should be saved until cold, and the fat should be taken off
and clarified. The liquor should never stand in iron ket-
tles, as it rusts them.
Boiled Plank of Beef.
This is a part of the beef that many persons think al-
most useless ; but by being properly prepared it makes an
elegant dish. Wash the flank, and make a dressing as
for turkey, and spread over it, first having salted and pep-
pered it well, then roll up and tie. Wind the twine round
it several times, to keep it in place ; then sew in a cloth
kept for that purpose Put a small plate in the pot, and
put in the meat ; then pour on about six quarts of boiling
MEATS. 37
water, and boil gently six hours. When done, remove the
cloth, but not the twine until stone cold ; then cut into
thin slices, and you will have alternate layers of meat and
dressing. This is a very nice dish foi breakfast or tea.
Boiled Ham,
Have a coarse hair brush for cleaning hams, as it is
impossible to get them clean by simply washing them.
If the ham will not fit in the pot, cut off the knuckles,
which will cook in two hours. Cover with cold water,
and boil. A ham weighing twelve pounds will require
five hours. When cooked, take up and put into a bak-
ing pan, to skin. Have a basin of cold water, into
which dip the hands ; then take the skin between the
fingers, and peel as you would an orange. Roll a
cracker and sift it over the ham, then set in the oven
thirty minutes. Save the liquor in which it has been
boiled, and skim the fat for soap grease.
Boiled Leg of Mutton,
Take a leg weighing eight pounds, and put into six
quarts of boiling water ; throw into this half a cup of
rice In a few minutes a scum will rise, which must
be skimmed off carefully. Boil one hour and a quar-
ter ; allow five minutes more for every pound over
eight. This time will allow the blood to run, which
should always be the case with mutton. Servo with
caper sauce. The rice gives it a white look. Serve
with this plain boiled potatoes, turnips, and onions.
Save the liquor in which the meat was boiled, for soup.
38 THE APPLEDORE COOK BOOK.
Boiled Shoulder of Mutton,
Cooked and served the same as the leg.
Boiled Leg or Shoulder of Lamb,
For a leg or shoulder weighing six pounds, allow an
hour and twenty minutes, and for every pound over
that allow ten minutes. Serve with drawn butter or
mint sauce. Serve with it green peas, potatoes, white
turnips. If asparagus or spinagc is in season, substi-
tute for turnips Save the liquor for soup. Lamb, how-
ever, is always nicer roasted.
Boiled Fowl and Pork,
Singe, draw out the inwards, being careful to take
out the lights and crop. Cut open the gizzard and clean.
Wash the fowls and put them, with the hearts, livers,
and gizzards, into boiling water, in which about one
pound of pork has been boiling three hours. If they
are young and tender, one hour and a quarter will cook
one weighing three pounds. If old and tough, they
sometimes take three hours. Truss the same as turkey.
Serve with drawn butter. Dish the pork with the fowls.
A little rice boiled in the water give them a white ap-
pearance. Serve with them mashed turnip, mashed po-
tatoes, boiled parsnips or green peas, corn or spinage
when in season. Save the liquor for soup.
MEATS. 39
Boiled Veal,
-
Take out the bone from a shoulder of veal, and fill
the cavity with a dressing made as for poultry; then
fasten together with a skewer ; wind twine around it, and
tie tight. Put this into a kettle with about a pound
of lean salt pork, and cover with boiling water. Boil
slowly four hours, if it weighs ten pounds. Serve with
celery sauce, or with a gravy made with one pint of
the liquor in which it has been boiled, thickening with
one heaping spoonful of flour, salt, pepper, and a little
butter. Serve with boiled potatoes, macaroni and cheese,
and horseradish. Save the liquor in which it has been
boiled, to use next day in making a pie with what re-
mains from the dinner.
Boiled Turkey,
Singe and wash the turkey, then rub into it a hand
ful of salt ; stuff it with a dressing made by directions
given under " Dressing for Poultry." Sew up and put
into boiling water, enough to cover it. For one weigh-
ing ten pounds allow two hours boiling, and fifteen
minutes for every added pound. Serve with oyster or
celery sauce, mashed potatoes, mashed turnips, boiled
parsnips, plain boiled macaroni. Save the liquor for a
soup. Sometimes a turkey will be very old and tough,
in which case it will require a longer time to boil ; but
a little practice and observation will help every house-
keeper to understand when to allow more or less time
for boiling. Truss the same as for Coasting.
40 THE APPLEDORE COOK BOOK.
Roast Beef,
Meats roasted in a tin kitchen require a longer time
to cook than in an oven, but they arc very much nicer
cooked in the former. Wring a clean towel out of cold
water, and wipe the meat with it (if possible, never
wash beef, as by this means a great deal of juice is
lost) ; then rub into it a handful of salt, and dredge
with flour. ]f cooked in a tin oven, run the spit through
it. See that the spit is as near through the middle as
possible ; if not, it will be difficult to turn it. Dredge
flour into the kitchen, and when brown put in a pint
of hot water. Cook a piece of beef weighing eight
pounds an hour and twenty minutes if you wish it rare ;
if not, cook twenty minutes longer. Baste often with
pepper, salt, flour, and the water in the bottom of the
kitchen, and turn often. Ten minutes before dishing
the dinner, turn the gravy into a basin, and skim of
all the fat ; let it c5me to a boil, and thicken with one
large table-spoonful of flour mixed with cold water ;
season with salt and pepper. Serve with mashed po-
tatoes, squash, boiled rice, and pickled beets. When
baked in the oven, one hour will be sufficient for a
piece weighing eight pounds Place a grate in the
baking-pan, and upon the grate lay the meat. Into the
par pour a pint of warm water ; watch carefully that
the water does not boil away and the gravy become
buiued. Add but little water at a time, for if there is
too much the meat will be steamed instead of roasted,
MEATS. 41
and also the gravy will not become brown. Baste as
when roasted in a tin oven. Make the gravy as before
directed.
Eoast Mutton,
Take out the first joint from a leg of mutton ; afcK
the butcher to do it when you order it. Wash, and
rub into it a handful of salt. Cut in around the bone,
so as to make the cavities as large as possible, and fill
with a dressing made in the following manner : Soak in
cold water about two quarts of pieces of stale bread.
When soft, drain in a cullender ; then mix with this
half an onion, which has been chopped very fine, one
teaspoonful of pepper, one tablcspoonful of salt, one egg,
butter the size of an egg, and one tablespooriful of
summer savory. Fasten together with a skewer, then
dredge with salt and flour, and roast the same as beef.
For a piece weighing ten pounds allow one hour and a
half, and ten minutes for every pound over or under
that. Skim all the fat from the gravy; for half a pint allow
one tablespoonful of flour to thicken with ; season with
pepper and salt. Put one tablespoonful of currant jelly
into the gravy tureen, and strain the gravy upon it.
Serve with mashed potatoes, boiled onions, boiled rice
or macaroni, mashed turnip, currant jelly.
When the tin kitchen is used it will require half an
1 our longer to roast The shoulder and saddle are
cooked in the same way. Always make a dressing for
mutton ; it spends much better, and the trouble is not
much. Omit the egg if you please. When you do
not stuff it, cook it in twenty minutes less time.
42 THE APPLEDORE COOK BOOK.
Roast Lamb,
Take a leg of lamb weighing six pounds, wash and
dredge with salt and flour. Cook one hour if in an
oven, one and a quarter if in a tin kitchen. Baste
often. Make the gravy the same as for mutton, omit-
ting the jelly. Serve with mashed potatoes, green
peas, fried parsnips, or green corn, string beans, sum-
mer squash, mint sauce. Never omit the gravy because
you have mint sauce. All other parts of the lamb can
be roasted in the same way.
Eoast Yeal,
The loin, breast, and fillet are the best parts for
roasting; the neck also is good to roast. Wash the
veal, and rub into it a good handful of salt. Make a
dressing in the following manner, and etuff it : Soak
about two quarts of stale bread in cold water, chop
fine half a pound of clear fat pork. Mix this with the
bread and one tcaspoonful of pepper, one of salt, one
tablespoonful of sweet marjorum, one of sage, one egg
or two rolled crackers. Take out all the bones possible,
and cut slits to make cavities for the dressing ; then stuff
and skewer securely ; dredge with salt, pepper and flour.
Have thin slices of salt pork, which lay on the top of the
veal. Cook a piece weighing twelve pounds five hours,
and baste very often. I should always roast veal in the
oven. Make the gravy as for roast beef, but do not
strain. If possible, always cook a large piece of veal,
MEATS. 43
because BO many nice dishes can be made from cold
roast veal. Serve mashed potatoes, spinage, asparagus,
fried parsnips, horseradish.
Eoast Pork,
Wash and dredge a sparerib with salt, pepper, sage,
and flour ; and roast the same as beef. Cook a spare-
rib weighing ten pounds three hours, if cooked in a tin
kitchen ; if in the oven two hours and a half. Ilave
the oven moderately hot. The chine to be cooked in
the same way, allowing one hour longer for a piece
weighing the same as a sparerib. Make the gravy as
directed for roast beef. Serve potatoes, squash, fried
or boiled onions, boiled rice, mashed turnips, apple-
sauce.
Broiled Beefsteak,
Cut the steak about three quarters of an inch thick.
Have a clear fire and lay the steak on the gridiron,
and dredge lightly with flour. If you desire the steak
rare, cook ten minutes ; if well done, fifteen. Dish
and season with butter, pepper and salt. Serve imme-
diately. Never set steak into the oven to keep warm
or to melt the butter. The dish must be hot, the but-
ter stand in a warm room long enough to soften but
do not melt. If for dinner, serve potatoes, either
baked or boiled and any other vegetables which you
choose. Many persons pound tough steak before cook-
ing, but I would not recommend it, as by this mean*
it looses much of its juiciness.
44 THE APPLEDORE COOK BOOK.
There are some families in the country who have 110
means of broiling. The next best thing such persons
can do is to heat the frying-pan very hot, and grease
with just enough butter to prevent the steak from
sticking ; then lay the steak in, and cook, and serve
as before directed.
Fried Beefsteak,
For two pounds of steak fry brown four slices of
salt pork, then take up the pork and fry the steak in
the fat; salt and pepper it. When you dish add a
little butter. To the fat remaining in the frying-pan,
after the steak has been cooked, add one tablespoonful
of dry flour (be sure to have the fat boiling), and stir
until it is brown and there are no lumps, then pour in
about half a cup of boiling water. Season well with
pepper and salt. Serve in a gravy tureen. This is a
more economical, but not so healthy a method as
broiling.
Beefsteak Smothered in Onions,
Fry brown four slices of salt pork ; when brown
take out the pork, and put in six onions sliced thin.
Fry about ten minutes, stirring all the while ; then
take out all except a thin layer, and upon this lay a
slice ol steak, then a layer of onions, then steak, and
cover thick with onions. Dredge each layer with pepper,
salt and flour. Pour over this one cupful of boiling
water, and cover tight. Simmer half an hour. When
you dish, place the steak in the centre of the dish,
MEATS. 45
and heap the onions around it. Serve the same veget-
ables as for broiled steak.
Italianed Beef,
Broil the steak as before directed ; place in the dish
and cover with onions prepared in the following man-
ner : Slice very thin four good-sized onions, and fry
in pork fat thirty minutes, then add half a cup of
boiling water, cover tight, and simmer thirty minutes
longer. Whil^ frying, season with pepper, salt and a
little butter. Vegetables the same as for broiled steak.
Stewed Beef,
Take a piece of beef that is rather tough, or pieces
of tough beefsteak; rub into it a handful of salt, some
pepper and flour ; lay in a kettle that you can cover
tight, and that has a flat bottom. Cut up an onion,
a potato, a small turnip, a carrot and a parsnip ; lay
these on the top of the moat and then sprinkle in
half a teaspoonful of cinnamon, half of mace, one fourth
of clove, and add cold water enough to cover it. Let
it come to a boil, skim off. all the scum, then cover
tight, and simmer five hours. After it has been boiling
four hours, mix half a cup of flour with cold water and
add to it. You can then taste it, and add more sea-
soning if necessary. The spice may be omitted if you
choose. Serve the meat in a little of the gravy, and
send the remainder of the gravy to the table in the
gravy-tureen. Serve plain boiled potatoes, boiled rice,
and pickled beets.
46 THE APPLEDORE COOK BOOK.
Fricassee of Beef.
Put one pint of water into a frying-pan, and when
it comes to a boil, thicken with one heaping spoonful
of flour ; season with salt, pepper and a little butter.
Cut cold roast beef into slices, and put into this gravy,
and let them boil five minutes. If there be any cold
beef gravy, add it to the other, in which case you will
not need quite so much butter. Serve boiled potatoes,
tomatoes, boiled rice or macaroni and squash.
Mutton Chops.
Cut the chops from the loin or the neck ; broil as you
do beefsteak, and serve in hot dishes. Serve mashed
potatoes, stewed tomatoes, boiled onions and boiled
rice.
Mutton Pie with Tomatoes,
Pare and slice six tomatoes ; put a layer into a deep
pudding dish, then put in a layer of slices of cold
mutton, and dredge in flour, salt and pepper. Have
the last layer tomatoes, over which sprinkle two rolled
crackers. Bake one hour. Serve boiled potatoes, boiled
rice, green corn, shelled beans.
Mutton Pie, Plain,
Take the cold mutton that has remained from a for-
mer dinner, cut into thin slices, put into .a pudding
dish, and season with pepper and salt. Mix two table-
MEATS. 47
apoonfuls of flour with cold water, then pour onto thia
one pint of boiling water, and season with pepper and
salt, then pour this over the meat. Make a paste by
rule for plain piecrust, and cover it. Bake one hour.
Vegetables the same as for pie, with tomatoes, with the
Addition of stewed tomatoes.
Mutton Pricassee,
Mutton fricassee is made the same as beef. Heap
the meat in the centre of the dish, and garnish the
sides with boiled rice. Send to the table very hot.
Serve mashed potatoes, mashed turnips, baked tomatoes
and shelled beans.
Haricot of Mutton,
Take cold mutton (either boiled or roasted), cut into
slices, and lay in a deep sauce-pan, and then put in
one fourth of an onion, the same of turnip, and two
potatoes, and one carrot, all cut into small pieces
Dredge with flour, salt and pepper. Cover with cold
water, and boil slowly one hour; then add two spoon-
fuls of flour mixed with cold water, and boil one hour
longer. Have a dish ready with an edging of mashed
potatoes (brown them or not, as you please), and into
the centre of the dish turn the haricot. Serve mashed
potatoes, boiled rice, mashed turnips and carrots.
Minced Mutton,
Take all the fat from cold mutton, and then put it
into the chopping-tray ; dredge well with salt, pepper,
48 THE APPLEDORE COOK BOOK.
and flour, and then chop (do not chop it very fine);
then put into a sauce-pan, and to two pounds of meat
allow one cup of boiling water and a spoonful of but-
ter. Let it boil gently fifteen minutes, and dish on
toast. This is a nice dish for breakfast or dinner.
Lamb Chops,
Broil fifteen minutes over clear coals. Season with
butter, pepper, and salt.
Broiled Veal,
Cut veal into thin slices, and broil twenty minutes.
Season with butter, pepper, and salt. This is the most
unsavory method of cooking veal, and I would not
^ecommend it.
Fricassee of Veal,
Fry eight slices of salt pork brown. Take out the
pork and put in thin slices of veal which have been cut
from the leg. Sprinkle with salt and pepper, and fry
brown. When all the veal is fried, mix with the boil-
ing fat two tablespoonfuls of dry flour; stir until there
are no lumps, and the flour is brown ; then add two
cups of boiling water, and season with salt and pepper.
Lay the veal in this gravy, and simmer fifteen minutes.
Dish and pour the gravy over the meat. If for dinner,
garnish with boiled rice, and serve plain boiled pota-
toes, spinage, and horseradish.
MEATS. 49
Veal Outlets,
Pry brown eight slices of salt pork. Take them up,
and add to the fat two large spoonfuls of lard or drip-
pings, flavc ready thin slices of veal (they are best
cut from the leg), dip them in an egg which has been
well beaten, then into cracker crumbs, and fry a nice
brown Season them, before dipping in the egg and
cracker, with pepper and salt Serve with the salt
pork. If for dinner, serve mashed potatoes, boiled or
stewed parnips, and horseradish.
Veal on Toast,
Chop the veal as for mutton. Mince and season in
the same manner. Use a little more water, and boil
fifteen minutes ; dish on toast, and garnish with thin
slices of lemon. This is a nice dish for either dinner
or breakfast.
Veal Oroquettes,
Chop cold veal fine (boiled is the nicest), season with
pepper and salt, and to a quart of veal, after it is
chopped, add half a cup of warm water (when chop-
ping the veal, dredge in flour as for veal on toast),
form this into egg shapes about the size of an egg,
and dip into a well-beaten egg, then roll in cracker
crumbs, and fry, as you would doughnuts, in hot lard.
50 THE APPLEDORE COOK BOOK.
Pork Steak,
Cut pork steak quite thin, and sprinkle with salt,
pepper, and a little powdered sage. Put a spoonful of
drippings or lard in the pan, and lay the pork in it ;
fry slowly fifteen minutes. Always be sure that the
meat iu cooked until white at the centre ; if it lias a
pink appearance, it is not done. If for dinner, serve
boiled potatoes, squash, boiled onions, and apple-sauce.
Pried Salt Pork,
Cut salt pork into slices a quarter of an inch thick,
cut off the rind, and then pour over them boiling
water, in which let them- stand ten minutes ; then
turn off the water, and fry until they are brown on
both sides.
Broiled Salt Pork,
Prepare as for fried, and broil ten minutes over clear
coals.
Salt Pork Fried in Batter,
Fry the pork as before directed ; dip in batter, and fry
in the pork fat, to which should be added two spoon-
fuls of drippings or lard. Make the batter in the fol-
lowing manner : Mix gradually with one cup of flour,
one cup of milk, and then add one well -beaten egg and
a little salt. This makes a pleasant change in the
MEATS. 51
country, where it is so difficult to get fresh meat.
Serve potatoes and any other vegetable that you please.
Pried Sausages,
Cut the sausages apart and wash them ; then lay
them in the pan and pour boiling water over them ;
let them boil two minutes, then turn off the water
and prick the sausages with a fork, or they will burst
open when they begin to fry. Put a little drippings
in the pan with them, and fry twenty minutes. Turn
them often that they may be brown on all sides. Out
stale bread into fanciful shapes, fry in the sausage fat,
and garnish the dish with it. Brown bread is delicious
fried in this way. Serve plain boiled potatoes, squash,
mashed turnips, and applesauce.
Broiled Sausages,
Scald as for fried, and broil as you would any other
kind of meat. Sausages that are kept a long time ne-
come dry and hard ; they are very much improved by
covering them with boiling water in which half a tea-
spoonful of saleratus has been dissolved, and boiling
twenty minutes before frying them.
Pigs' Feet Soused,
Scrape and wash the pigs' feet. Clean them, cover
them with salt and water, and let them stand two days ;
then turn this water off, and cover again with fresh
52 THE APPLEDORE COOK BOOK.
salt and water ; let them stand two days longer, then boil
about two hours. Wheu cold, split them, and pour
over them boiling vinegar, in which there have been
thrown a few whole cloves, a piece of stick cinnamon,
and a handful of salt. They will be ready for use in
twenty-four hours.
Fried Pigs' Peet,
Put into the frying-pan four spoonfuls of drippings
or laid, and when this boils, lay in the feet, first hav-
ing dredged them with flour, and fry brown. Serve on
hot dishes. They can be fried beibre or after being
soused Never season them with butter.
Pigs' Feet Fried in Batter,
Take the feet from the vinegar and drain them, then
dip them in a batter made as for pork, and fry in either
or lard.
Pigs' Head Oheese,
Boil a pigs' head until the bones will drop out.
When cold, chop fine and season highly with pepper,
salt, and sage ; then put it into a kettle, and to every
quart of meat add one half a pint of the liquor in
which it was boiled. Simmer this slowly for half an
hour, and turn it into deep earthen dishes, and on top
place a plate with a weight upon it. Set in a cool
place, and when cold cut in slices. If there is any
dan^or of its not keeping, scald it over. Many persons
put spice in it, but it is more natural without.
MEATS. 53
Pried Ham,
Cut the ham in very thin slices, and cut off' the rind.
Have half a spoonful of boiling drippings in the frying-
pan, lay the ham in this, and fry quickly eight minutes ;
it will then be brown and crisp. Where the ham is for
dinner, have the slices larger and thicker, and if you do
not have eggs with it, fry bread, as directed for saus-
ages.
Broiled Ham,
Cut the ham in thin slices ; cut off the rind, and broil
over clear coals ten minutes. Butter or not, as you
please. When the ham is very salt or hard, slice, and
let stand in boiling water ten minutes before frying
or broiling.
Ham and Egs,
Fry the "ham as before directed, and when the ham
is all fried, turn the fat into a basin, and scrape the salt
from the frying-pan; turn back the fat, and add to it
half a cup of lard. When this comes to a boil, break
in your eggs, leaving room to turn them, if you prefer
them turned ; they look much nicer, however, when
they are not turned. If they are not turned, dip up the
boiling fat while they are cooking and pour over them ;
they will cook rare in three minutes, well done in four.
Lay them on the slices of ham, and serve.
54 THE APPLEDORE COOK BOOK.
Fried Liver,
Cut either beef or pork liver into slices about half an
inch thick, and pour boiling water over them, in which
let them stand twenty miuutcs ; then drain, and dredge
with flour, salt, and pepper. Fry six slices of pork
brown ; take them up, and in the fat fry the liver fifteen
minutes. Ser\e the pork with it.
Broiled Liver,
Prepare as for frying, and broil fifteen minutes over
clear coals. Season with butter, salt, and pepper.
When for dinner, serve boiled or baked potatoes, squash,
and macaroni.
Boiled Tripe,
Wash a tripe clean (it must be washed in several
waters), and boil ten hours. Turn it often, as it is apt
to stick to the bottom. After it has boiled seven hours,
throw a cupful of salt into the boiler with it. When
eaten plain- boiled, cut up in squares, and serve with
seasoning of salt, pepper, and butter.
Broiled Tripe,
Cut the tripe after it has become cold, into handsome
squares; grease the gridiron, and broil ten minutes.
Season with salt, pepper, and butter. Serve on very
hot dishes. If you buy tripe, get the honeycomb, as
that is the nicest part of it.
MEATS. 55
Pried Tripe,
Cut into handsome squares, and dredge with Halt,
popper, and flour, and fry a light brown, in either drip-
pings or lard.
Soused Tripe,
Out the tripe into squares, and lay them in an earthen
pot, and pour over them boiling vinegar enough to
cover, in which a blade of mace, a dozen whole cloves,
and a stick of cinnamon have been boiled. It will be
ready for use in twelve hours, and will keep several
weeks. Soused tripe may be either broiled, or fried
plain, or in batter.
Tripe Pried in Batter.
Drain the tripe, and make a batter as for pigs' feet;
dip the tripe in this, and fry in hot drippings or lard.
Tripe is ni^o cooked in this manner, either before or
after it has been soused.
Calf's Head and Pluck,
Take out the brains, and lay them in a dish of cold
water. Scrape the head and wash, then lay in a tub of
cold water two hours ; then put into a pot with two
gallons of cold water. Tic the brains in a cloth, and
boil with the head. When it comes to a boil, skim care
fully. When it has boiled two hours, put in the
66 THE APPLEDORE COOK BOOK.
liver, and feet, and boil two hours longer. When you
dish, take the bones from the head, and place it in the
centre of the dish. Cut some slices from the heart and
liver, and place around the head. Split the feet, and lay
on the edge of the dish. Serve with brain sauce. To
make the brain sauce, braid together the brains, half a
teacup of flour, one teaspoonful of pepper, two of
salt, one of parsley, one of summer savory. Pour on
this one pint and a half of boiling water, and let it boil
twenty minutes, then add one cup of butter and the
juice of two lemons, and boil five minutes longer. You
may omit the herbs if you choose. A piece of salt
poik boiled with the head and pluck is an improve-
ment, but it is not necessary. The tongue is nice cut
in thin slices and served cold. The heart, liver, and
head make a nice hash. Save the liquor to make soup,
which may be made plain or mock turtle.
Hash Made from Calf's Head and Pluck,
Chop together parts of the head, liver, and heart, in
the proportion of one third each. Season with pepper,
salt, a little fresh lemon or a little vinegar. Warm in
just enough of the liquor in which it was boiled, to
moisten it. Just before dishing stir in a little butter.
Serve on toast.
Meat Hash.
Chop fine any kind of cold meat (before chopping
MEATS. 57
dredge with Bait and pepper This is always the best
manner of seasoning hash, as by this means all parts
will be seasoned alike). If you have cold potatoes,
chop fine and mix with the meat, if they are hot, mash.
Allow one third meat to two thirds potato. Put this
mixture in the frying-pan with a little water to moisten
it, and stir in a spoonful of butter, or, if you have nice
beef drippings, use that instead of butter. Heat slowly,
stirring often, and when warmed through, cover and
let it stand on a moderately hot part of the stove or
range twenty minutes. When ready to dish, fold as
you would an omelet, and dish. Save all the trimmings
and pieces that are left of all kinds of meat, and have
a hash once or twice a week It does not hurt a hash
to have different kinds of meat in it. Avoid having a
hash (or indeed any other part of your cooking) greasy.
Tt is a great mistake to think that seasoning anything
highly with butter improves it ; on the contrary, it often
ruins it by disguising the natural flavor, and giving you
an unhealthy dish. I have nothing to say against a
moderate use of butter in cooking, but I do strongly
protest against the immoderate use of it in soups, grav-
ies, hashes, stews, and on meats and fish of all kinds.
I do not know of one kind of soup that is improved by
the addition of butter.
Observe, when you let steak stand in the oven or on
the hearth a few minutes after buttering, you will find
that the butter has become oily, and you have neither
the flavor of the meat or butter, but an unpleasant oily
uie uav
58 THE APPLEDORE COOK BOOK.
flavor. I have given only the simplest modes of cooking
meats in this department, and many may think, perhaps,
that I have been too minute ; but I have not forgotten
the time when these little hints, as how to put things
together, as well as the quantities and kinds to take,
would have been of untold value to me ; and I know
that every day there are young housekeepers, and young
girls who have to work in young housekeepers' kitchens,
who need just these little hints to make the simplest
dishes what they should be. For soups, poultry, and
richer methods of cooking meats, look in the depart-
ment for rich cooking.
VEGETABLES.
Boiled Potatoes,
IF the potatoes are new, wash clean and p-*i into
boiling water ; boil thirty minutes, and serve immedi'
ately. As they grow older, scrape the skin off before
boiling. For old potatoes, have a sharp knife with a
thin blade, and pare the potatoes, having the skin as
thin as possible. They are very much better if they
stand in cold water a few hours before boiling; then
put them in boiling water and boil thirty minutes.
When they have boiled fifteen minutes, throw in a hand-
ful of salt. When done, turn off the water and let them
stand on the back part of the range three minutes, then
shake them up once and turn into the dish, and send
to the table.
Mashed Potatoes,
Prepare and boil as for plain, and then mash. To two
dozen potatoes add one cup of boiling milk and ono
spoonful of butter. If they arc not salt erongh, add a
little more. They should be dished as soon as mashed.
Heap them in the dish in an oval form, smooth and in-
dent with the knife.
59
60 THE APPLEDORE COOK BOOK.
Browned Potatoes,
Prepare and mash as for plain mashed potatoes ', then
heap them in an oval form on a buttered tin sheet.
Smooth with a knife, and then dip the knife in milk and
smooth over again, wetting every part with the milk,
and place in the oven to brown ; they will brown in
twenty minutes in a hot oven. I would not recommend
browning potatoes, as the moisture, being baked in,
spoils the flavor and renders them clammy. They look
handsome made into pear shapes and browned.
Baked Potatoes.
Be very particular to wash every part of the potato
clean, as many persons eat the skin. Put them in a
-pan (have an old one for this purpose), and bake in a
moderate oven fifty minutes. There is such a difference in
ovens that each one must learn for herself what the time
will be for each ; for some will bake iu less time, and
some will take much longer than the time designated.
Fried Potatoes,
Pare and slice thin raw potatoes, and let them stand
in cold water several hours ; if in summer, put a piece
of ice in the water. Cut the slices lengthwise of the po-
tato. Have ready a basin with boiling drippings or lard,
drain the potatoes a minute in the cullender, and drop
them into the boiling fat, and fry a light brown ; take
VEGETABLES. 61
them out with a skimmer, and lay them in a dry cul-
lender, which should be placed in a tin pan and set in
an open oven. There should be as much fat as for fry-
ing doughnuts, and there should not be any more po-
tatoes put in at a time than will fry brown and not stick
together. Have the basin in which you fry quite deep,
as there is danger of the fat boiling over when the po-
tatoes are put in. When you take the potatoes up,
dredge a little salt over them. When potatoes are cooked
in this manner, they will be light and crisp. If they do
not get cooked enough at first, they are very much im-
proved by dropping them into the fat for one minute,
after they have been standing in the oven a while.
Pried Boiled Potatoes.
Cut the potatoes into slices, and fry in either pork fat
or nice drippings. Have just fat enough in the pan to
prevent their sticking, and sprinkle with salt while cook-
ing. When these are brown, take them up and put in
a little more fat, and fry as before.
Potatoes warmed with Pork,
Cut about eight slices of pork into pieces about half
an inch square, and fry a nice brown. Have ready
one dozen cold potatoes cut into slices, and turn then:
into the pan with the fried pork, and dredge in a little
salt and pepper, then stir and cut them into small pieces
with thr knife. When a light brown, serve.
62 THE APPLEDORE COOK BOOK.
Potatoes warmed in Gravy,
Slice cold potatoes as for frying, and turn them into
the frying-pan, and to a dozen potatoes add a pint of
cold gravy. Season with pepper and salt, and stir, and
cut with a knife, until they are hot and in small pieces.
Fricassee of Potatoes,
Cut cold boiled potatoes into small squares, and put
them in a basin with milk, pepper, and salt, allowing
half a pint of milk to a dozen potatoes. Set the basin
into another of hot water, and when it comes to a boil,
add a table spoonful of butter, and set on the stove, and
let it boil up once, then serve.
Boiled Sweet Potatoes,
Wash and boil, with the skins on, forty-five minutes.
They are much better baked than boiled, and I would
cook them so generally.
Baked Sweet Potatoes.
Wash and wipe dry, and bake one hour. Do not cook
squash when you have sweet potatoes.
Boiled Onions,
When new and tender, they will boil in one hour ;
but after the month of October, they will require two
VEGETABLES. 63
hours. Put them into water before peeling them, and
they will not affect the eyes. Peel of all the dark skin,
and put them in hot water, and boil as directed. If
you have milk plenty, half an hour before they are done,
turn a quart into the water in which they are boiling.
This makes them white, and is said to prevent, in a
measure, the disagreeable odor which always follows
their being eaten. Boil them in a porcelain kettle.
Dish them whole, and season with a little pepper, salt,
and butter.
Fried Onions,
Peel and slice thin ten good-sized onions, and put them
in a frying-pan with two spoonfuls of drippings. Fry
thirty minutes, turning often.
Boiled Squash,
Cut the squash in strips, and cut out the soft, stringy
part ; pare, wash, and cover with boiling water ; boil
twenty-five minutes, then turn into a cullender for a fev*
minutes, and when all the water is drained off, put it
back in the basin with a little salt, pepper, and butter,
and mash. Dish the same as mashed potatoes.
Baked Squash.
Cut the squash in two, take out of all the soft, stringy
part ; if you need the whole squash for dinner, lay the
halves together, and put in a baking-pan (the old one you
64 THE APPLEDORE COOK BOOK.
use for baking potatcs in), and bake forty-five minutes,
\yijcn dune, ecrape (he squash from the shell, and sea-
eon, and serve as boiled squash. When you cook but
half a squash, lay it with the inside downward. This is
a nice way to rook watery squash. Squash is also good
steamed. It will take forty-five minutes to steam.
Beets,
Wash clean, but do not scrape ; if you do they will
look white when cooked. When young they will cook
in two hours ; but old ones will require four or five
hours. When done, plunge them into cold water, and
the skin will peel off easily. Cut in thin slices, and
lay in a flat dish.
Pickled Beets,
Cut the beets that are left from dinner into thin slices,
and lay them in an earthen vessel, and cover with cold
vinegar and a few whole cloves. Keep in a cold place.
i
Shelled Beans,
Wash in several waters, and put them in a basin with
boiling water. Boil one hour. Do not drain them very
dry. Season with butter and salt.
Baked Beans,
Examine and wash one quart of dry beans (the pea
bean is the best), and put them in a pan with six quarts
VEGETABLES. 65
of cold water ; let them soak in this over night. In
the morning wash them in another water, and place
them on the fire with six quarts of cold water and a
pound of mixed salt pork. If they are the present year's
beans, they will cook enough in half an hour ; if older,
one hour. Drain them and put half in the bean-pot ; then
gash the pork, and put in the remainder of the beans,
one tablespoouful of molasses, and one of salt, and cover
with boiling water. Bake ten hours. Watch them care-
fully, and do not Jet them cook dry.
String Beans,
String and cut into pieces about an inch long ; then
wash and put into boiling water, and boil one hour.
Season with salt and butter.
Stewed Beans,
Wash and soak over night one quart of beans. (Scar-
let runners are the best.) In the morning set them on
the fire with six quarts of cold water and one and a
half pounds of mixed salt pork. They will cook in four
hours, but are better cooked five. Stir them often to
prevent burning. Season with pepper before dishing,
and if the pork does not season it enough, add a little
salt.
Green Peas,
Put them into boiling water, and when very young
they will cook in twenty minutes ; but generally they
require thirty. Season with salt and butter.
66 THE APPLEDORE COOK BOOK.
Green Corn.
Boil twenty-five minutes, if very young and tender.
As It grows older it requires a longer time. Send to
the table in a napkin.
Boiled Turnips,
Peel and cut into slices. If they are to be served in
slices, boil with a small piece of pork. Boil the pork
three hours, and put in the turnips ; if they arc the
white turnip, they will cook in forty-five minutes ; but
if the yellow, they- will require two hours Serve in
slices without any seasoning except what they get by
being boiled with the pork. For mashed, cook in the
same way, omitting the pork, and season with salt, pep
per, and butter. When the white turnip is very watery,
it is improved by mashing a few mealy potatoes with
it. Dish as directed for mashed potato.
Boiled Parsnips,
Scrape very clean, and cut lengthwise into slices
Put them into a stew-pan, and cover with water, and
boil one hour. Serve with a little drawn butter.
Pried Parsnips,
Prepare as before directed, and boil half an hour.
Let them grow cold, and fry a light brown in pork fat
(Never use butter to fry.) They are very nice cooked
whole with a piece of pork, as you cook turnips. The
VEGETABLES. 67
time to eat parsnips is in April and May, and they
should be dug fresh when used. Dig a large box fall
in the fall, and cover them with earth. Use these for
soups ; they are one of the nicest vegetables that there
are for flavoring soups.
Boiled Carrots,
Prepare, boil, and serve the same as parsnips.
Boiled Rice,
Wash and pick all the specks from a cup of rice.
Let it stand in cold water two hours, and then put it in
a deep kettle, with two quarts of water, and boil fast
thirty minutes. When it has boiled twenty minutes,
throw in a great spoonful of salt. When done, turn
into a cullender, and set in the oven a few minutes.
When ready to dish, shake lightly and turn into the
vegetable dish. Never use a spoon. If these directions
are followed, you will have a handsome and healthy
vegetable, and every kernel will be separate. The
water in which the rice has been boiled makes a nice
starch for colored clothes.
The southern rice cooks much quicker and is nicer than
the Indian rice. If possible, always purchase the former.
Another Mode,
Wash one cupful of rice and put into a tin basin or
pail, with three cupfuls of cold water, and a teaspoon-
ful of salt, cover and set in another basin, with hot water.
THE APPLEDORE COOK BOOK.
place on the fire, and boil thirty minutes. Rice is very
lealthy, and should be a common dish on the table.
Stewed Tomatoes,
Pour boiling water over half a peck of ripe tomatoes.
*jet them stand in it five minutes, and then peel off the
<*kins ; cut them into slices, and put in a stew-pan with
a little salt, pepper, and a spoonful of sugar. Simmer
two hours, stirring often to prevent burning. Two min-
ates before dishing stir in one tablespoonful of butter.
Canned tomatoes are cooked in the same manner, but
do not require more than half an hour to stew.
Sliced Tomatoes,
Pour boiling water over them, and then peel and slice
thin ; lay them on small platters, and serve. Let each
person season to his own taste.
Baked Tomatoes,
Scald and peel as directed ; have ready an earthen
dish, into which lay a layer of tomatoes (whole), then
sprinkle with salt, pepper, and cracker crumbs ; then
another layer of tomatoes, and sprinkle again witli salt
and pepper. Cut a spoonful of butter into small pieces
and lay on the tomatoes, and then cover with cracker
crumbs Bake thirty minutes.
VEGETABLES. 69
Asparagus,
Cut off the white part, wash and tie in small bunches,
nd put into a sauce-pan with boiling water enough to
cover it, and a handful of salt When young it will
boil in twenty minutes ; ii not tender, boil thirty. Dish
on toast, and season with a little butter.
Spillage,
Pick carefully and see that there are no weeds or
grass in it ; then wash in several waters. Put on to
boil in boiling water, and boil an hour and a half.
When about half done, throw into the water a spoon-
ful of salt. When done, drain and put in a dish with
a little butter, and cut it several times with a knife.
Dish and garnish with slices of hard-boiled egg. You
can boil it with a piece of salt pork, and then you will
not require the butter and eggs.
Cut the stalk and all the loose leaves from the cab-
bage; then cut the cabbage into four parts, and wash
clean Examine it carefully, as there are worms in* it
sometimes. Put it in a deep pan, and pour boiling water
over U, and let it stand in the shed (that it may not
scent the house) half an hour. Boil with a small piece
of salt pork two hours, or you can boil it with corned
beef, as many persons do ; but it has not the white
appearance that it has when boiled with pork When
70 THE APPLEDORE COOK BOOK.
cold, it is nice warmed with a little of the drippings
of corned beef.
Cauliflower,
Cut off the loose leaves and the stock; wash clean,
and let it stand in cold water one hour; then put on
to boil in boiling water, and if very large, boil one
hour and a half; but if small, one hour will answer.
When nearly done, stir in a spoonful of salt and half
a pint of milk. Serve whole in a deep dish, and
spread over it a little butter. The milk can be omitted,
as its only use is to whiten the cauliflower.
Dandelions.
Pick over carefully, and wash in several waters ; cut
off all the roots, then put into boiling water, and boil
one hour; then drain off this water, and again put them
into boiling water, and boil two hours longer. Put a
spoonful of salt into the second water. When done, turn
into a cullender and drain ; then season with butter and
more -salt if necessary, and cut them with a knife.
Serve in a deep vegetable dish. They may be boiled
with a piece of salt pork, but in that case omit the butter.
Beet Greens,
Scrape the roots and wash in several waters ; then
let them stand in cold water a few hours. Boil a small
piece ef salt pork three hours, then put the beet greens
into the kettle with it, and boil one hour longer.
VEGETABLES. 71
Macaroni Boiled,
Break up and wash a pint bowl full of macaroni, uid
put in a shallow basin, and cover with cold water.
Set this basin into another of warm water, and place on
tne fire ; after fifteen minutes, add a pint of milk and a
teaspoonful of salt; let it cook ten minutes longer,
then add a spoonful of butter, and cook five minutea
more, and dish. Be careful not to break the macaroni
in dishing. The boiled macaroni which remains from
one dinner can be used for the next, by preparing it
in the following manner : Butter a shallow dish, and
turn the macaroni into it ; then grate over it old cheese,
and browu.
BREAD.
ALWAYS purchase the best flour ; it is much cheaper
than the low priced. Keep a large tin pan or wooden
bowl full of sifted flour, and always keep the flour
covered Have two quarts, one for dry, and the other
for liquid measuring. The old beer measure is the
kind to get. If you buy milk, it will not do to con-
sider the milkman's quart for any rule in this book.
You must always measure with the beer measure.
Good bread is the most important branch of cooking.
Therefore I hope every housekeeper, who cannot already
make good bread, will give particular attention to this
branch before attending to cake or pastry of any kind.
It seems as if enough had been written and said, in
regard to this subject, to awaken every young woman
to the importance of it ; but it is not so. If a young
lady learns to do any kind of cooking, it is cake and
pastry, and if she learns to make bread, it is the last
thing, instead of the first, to be learned. Now I cer-
tainly think that no girl should pass her eighteenth
year without a practical knowledge of bread-making,
cooking vegetables and plain meats. I have no objec-
tions to all the nice fancy cooking, which any one may
learn afterwards ; but have bread, vegetables, and meats
first. When reading a rule for doing anything, it seems
72
BREAD. 73
as if the process were longer and harder than when the
rule is very short. But I hope none will feel so because
I have gone into all the details, for I feel that it is be-
cause of the neglect of the small things that so many
fail in cooking, as in everything else.
Hop Yeast,
Pare and boil one dozen mealy potatoes (they will
boil in thirty minutes); as soon as you put the potatoes
m to boil, put a handful of hops into another kettle with
three quarts of cold water, cover and boil (watch it that
it may not boil over). When the potatoes are boiled,
drain and mash fine ; then strain the hops through a
fine sieve on the potatoes (be sure that the hops are
boiling when they are strained on the potatoes), and stir
well ; then add one half a cup of sugar, one fourth of
salt, and one pint of flour ; mix this well and strain
through a cullender ; let it stand until it is milk-warm,
then stir in one cup of good yeast, and set it to rise
where it will be warm. It will rise in five hours if the
yeast is good. You can tell when it is risen by the
white foam, which will rise to the top When risen, put
it in a stone jug, and stop tight It is a good plan to
tie the cork down, as it sometimes flies out. Set in the
ice chest or on the cellar bottom. Make one third thia
quantity in summer if your family be small.
Hop Yeast, No, 2.
In the spring and the first of the summer, when
potatoes are poor, it is better to make yeast without
74 THE APPLEDORE COOK BOOK.
*hem. Boil one fourth of a cup of hops in one quart of
water, and strain it upon a half a pint of flour ; stir
this well, and add two spoonfuls of sugar and one of
salt, then strain through a cullender, and let it become
rn ilk-warm, when add one cup of good yeast. You
need just as much yeast for one third the quantity
made without potatoes, as you would for the whole
made with potatoes. Rise and bottle the same as the
preceding.
r <fcato Yeast,
Pare and boil six good-sized potatoes ; when done,
mush, and pour on them three pints of boiling water ;
run this through the cullender, and then stir in one
spoonful of sugar and one of salt. When milk-warm,
stir in half a cup of yeast. In sumirier time this will
rise in three or four hours. It will not keep as long as
hop yeast.
Yeast Bread,
Take four good-sized potatoes, peel, boil, and mash,
and pour on to them one quart of boiling water ; strain
the whole through a sieve ; let this get blood-warm, and
then stir into it one cup of yeast, one spoonful of white
sugar, one spoonful of salt, and three quarts and a pin*
of flour. Beat well with a spoon and set in a warm plac
to rise. (In the summer it will rise in four hours, in
winter it will take five.) When well risen, take a pint of
flour and put part of it on the kueading-board ; then turn
Ihe dough upon the board, and put one spoonful of lard
BREAD. 75
on it ; then knead twenty minutes, using the pint of
flour ; now put the dough in the pan again, and let it
rise one hour, and then form into loaves. (Do not have
over a pint bowl full of dough in a loaf.) Let the loaves
rise forty minutes, and bake forty-five minutes. Bread
made in this way cannot be excelled ; the only objection
to it is that you have to bake in the afternoon; but
when good bread is wanted, a little extra work should
not prevent it being made.
Yeast Bread, No, 2,
Make a hole in the middle of four quarts of flour, into
which turn one spoonful of sugar, one of salt, and one
cup of yeast ; then mix with one pint of cold milk, which
has been warmed by the addition of one pint of boiling
water, and add one spoonful of lard ; knead well, and
let it rise over night. In winter, let it begin to rise near
the fire the first of the evening, unless your kitchen is
very warm But iu summer do not mix until nine, un-
less you intend baking before breakfast. In the morning
knead again, and make into loaves ; let them rise one
hour, and bake fifty minutes. If you have not plenty of
milk, mix with water, and use one spoonful more of lard.
There is a great deal in knowing how to knead ; strength
is not all, as many suppose. When you put the bread
on the board, mix it lightly, and when you begin lv
knead it, do not press down, but let all your motions be
as elastic as possible ; knead with the palm of the hand
until the dough is a flat cake, then fold, and keep doing
76 THE APPLEDORE COOK BOOK.
this until the dough is smooth and elastic ; twenty min
utea is the time 1 have given, but many persono can knead
the bread in less time, while others will reqa*re longer.
But practice will teach each one.
Milk Yeast Bread,
Put into a two-quarts-and-a-pint pail one pint of new
milk, and one pint of boiling water ; mix with this one
tablespoonful of white sugar, one of salt, and three pints
of flour. Beat this well together, and cover tight (nave
a spoon that is so short that you can put the cover on the
pail while it is in it, and yet it must be long enough to
come nearly to the top.) Set this pail into another pail,
or kettle, with water enough to come nearly to the t^ r \>
it. To get this water the right temperature, take one hah
cold and one half boiling water ; set it where it will keep
about the same temperature until risen ; watch carefully,
and beat the batter as often as once in every half hour
until the last hour, when it must not be disturbed. This
will rise in about five hours ; when it is risen the pail
wi.l be lull. Do not let it stand one minute after that, as
it spoils very quickly. Have in a pan two quarts of
flour, make a hole in the middle of it. Dissolve a teaspoon-
ful of saleratus in a little hot water, and when the batter
is risen turn it into the middle of the flour, and tuin the
saleratus in with it ; then knead well, and make into
loaves. Set them where they will be warm, and let them
rise forty-five minutes. Bake in a quick oven. It will take
uearly a pint of flour to knead the dough on the board.
BREAD. 77
Be as particular to raeisure. your flour as you are to
measure tta milk and water. This bread is not so health-
. ci*~
ful as hog.veast bread, and is more difficult to make ; but
it makes the nicest dry toast and delicious sandwiches.
Graham Bread,
Take two quarts of Graham (never sift it) and one of
flour, half a cup of yeast, one scant spoonful of salt, half
a cup of brown sugar, and warm water enough to make a
stiff batter, and let it rise. If you rise it over night, be
sure to set it in a cool place, as it sours much quicker
than fine flour. It will rise in a warm place in four
hours. When risen, mix with it a teaspoonful of saleratus
dissolved in warm water, and flour enough to shape it
into loaves ; put it in the pans, and let it rise thirty-
five minutes, and bake tilowly an hour and a quarter.
Make the loaves very small. Use molasses instead of
sugar if the bread is eaten for constipation.
Third Bread,
Take one quart of flour, one of Indian meal, one of rye,
one cup of yeast, one spoonful of salt, half a cup of
brown sugar, and nearly a quart of warm water ; mix well
together, and let it rise over night In the morning use
flour enough to shape it into loaves, and let it rise in the
baking-pans forty-five minutes. Bake one hour and a
quarter.
Brown Bread,
Take one heaping pint bowlful of rye meal, two of
Indian, one cup of yeast, one of molasses, one spoonful
78 THE APPLEDORE COOK BOOK.
of salt, one teaspoonful saleratus. Mix with warm
water, as thick as hasty-pudding. Lard the dish ID
which it is to be baked, and then turn in the mixture ; let
it rise two hours, and bake in a slow oven four hours.
Brown Bread, No, 2,
Very nice. Three cups of Indian meal, three of rye,
one half of molasses, one spoonful of salt, one teaspoon-
ful of ealeratus ; wet with one quart and a fourth of
milk. Steam five or six hours. This will make enough
to fill a two quart pan.
Brown Bread, No, 3,
Nice. One pint of sour milk, half a cup of molasses,
one teaspoonful saleratus, one tablespoonful salt, half In-
dian and half rye meal enough to make a stiff batter ;
lard the baking-tin well, and turn in the mixture. Steam
five hours. I will say here that you cannot steam brown
bread too much ; but do not steam it less than five hours.
Eaised Biscuit,
If the biscuit are for breakfast, take part of the dough
of yeast bread No. 2, and mould with the hands very
small cakes, place them in a shallow pan, and rise one
hour. Bake in a quick oven thirty minutes. Never cut
raised biscuit with a cutter ; they are enough nicer for
being moulded by the hand to pay for the extra labor.
When the biscuit are for tea, take part of the dough of
BREAD. 1 9
No. 1, and proceed as directed for breakfast biscuit.
When the supper hour is six, do not set your broad until
ten, if in summer, but if in winter, half past eight. Bogin
to make the biscuit two hours before supper-time ; by
this means you will have plenty of time to rise them
Shape the loaves at the same time, and they can be
baked while you are getting supper.
Raised Biscuit, No. 2,
Take three quarts of flour and one cup of butter, one
of yeast, one spoonful of salt, one of sugar. Melt the
butter and mix with a scant quart of warm milk ; wet
the flour with this, and set in a warm place to rise.
When it cracks open it is risen enough. When it is
risen, work into it two teaspoonfuls of saleratus which
have been dissolved in half a cup of hot water. You
must work it very thoroughly, or the saleratus will not be
mixed with every part. Now^put the dough into large tin
pans or pails (do not have the vessels more than half full,
as the dough will rise again), and set them on the ice.
This dough will not be fit to use under twelve hours,
as it must be chilled through. When you wish to
make biscuit, take part of this dough and lay on the
paste board, and roll about an inch thick ; cut in small
cakes, and bake fifteen minutes in a quick oven. Handle
the dough as little as possible, and keep very cold
until you put it in the oven This is a very nice way
to make biscuit where the family have hot bread twice
a day, as it will keep five days ; but -then* must be a
good ice-chest, and plenty of ice to have it work well.
80 THE APPLEDORE COOK BOOK.
White' Mountain Eolls,
For breakfast. Sixteen cups of flour, one half a cup
of white sugar, one cup of butter, one of yeast, the
whites of four eggs beaten to a stiff froth, and four
cups of boiled milk. Melt the butter, have the milk blood-
warm, and mix the bread; set in a warm place, and
rise over night; in the morning shape into long rolls
rise one hour, and bake half an hour.
Parker House Eolls,
Take two quarts of flour, and rub into it a table-
spoonful of lard and a little salt ; put in a deep bread-
pan, and make a hole in the flour, into which pour one
pint of cold boiled milk and half a cup of yeast Cover
the pan, and let it stand all night ; in the morning
stir it up and knead well, and set in a warm place to
rise ; let it rise to a light opuiige (it will rise in an
hour a half), then roll it out on the board about half
an inch thick ; cut with an oval cutter, and fold about
two thirds of it; lay them on tin sheets; let them
rise an hour, and then bake in a quick oven fifteen
minutes. If you have breakfast at seven, you must be
up at four to have them ready.
Coffee Kolls,
Take twelve cups of flour, one of white sugar, one
half of butter or lard, one of yeast, one grated nutmeg,
and three eggs. Mix with three large cups of warm
milk, and let it rise over night; if well risen in the
BREAD. 81
morning, knead and set in a cool place until three
o'clock in the afternoon, then shape into long rolls, as
you do White Mountain rolls, and let them rise one
hour and a half Bake half an hour in a moderate oven
When done, glaze them with a little milk in which a
little brown sugar has been dissolved, and set them
back in the oven for two minutes. These are for tea
They are nice, sliced thin, when cold.
Bunns,
Bunns are made the same as coffee rolls, with the
addition of two cups of English currants. They are
shaped like biscuit, only a little smaller.
Soda Biscuit,
Take one quart of flour, before it is sifted, and put
into the sieve, and with it one teaspoonful of saleratus,
two of cream of tartar, one of salt, and one tablespoon-
ful of white sugar. Mix all these thoroughly with the
flour ; then run through the sieve, and then rub in one
spoonful of lard or butter. Wet with a little over half
a pint of milk. Roll on the board about an inch thick ;
cut with a biscuit cutter, and bake in a quick oven
fifteen minutes. If you have not milk, use a little more
butter, and wet with water. Handle as little and
make as rapidly as possible.
Cream of Tartar Eolls,
Take one pint of flour, before it is sifted, put into the
sieve with one teaspoonful of crcarn of tartar, one half ol
82 THE APPLEDORE COOK BOOK.
Baleratus, one half of salt, one of sugar, and mix them
together, then run them through the sieve ; wet with
half a pint of milk. Heat and grease the French n>ll
pan, and put a large spoonful into every compartment ;
set into a hot oven, and bake fifteen minutes. This
quantity will make just one roll pan full.
Sour Milk Biscuit,
Rub half a spoonful of butter or lard into one quart
of flour, and wet it with one quart of eour milk, into
which you have previously stirred one teaspoonful of
saleratus, which had been dissolved in a little hot water.
Use as much more flour as you find necessary to make
the dough stiff enough to roll out. Roll on the board
about an inch thick and cut with a biscuit cutter. Bake
in a quick oven. If you use lard for shoitening, add
one teaspoonful of salt.
Buttermilk Bolls,
Take two coffee cups of buttermilk, and stir into it
one teaspoonful of saleratus dissolved in a little hot
water, and stir into this about five cups of flour ; beat
this up lightly, and bake in French roll pans, the same
as cream of tartar rolls. These are very nice. This
will make two roll pans full.
Graham Rolls,
Take two coffee cups of sour milk, and stir into it one
teaspoonful of saleratus, one of salt, half a cup of sugar,
BREAD. 83
two eggs, one cup of flour, and Graham enough to make
a stiff batter. Bake the same as cream of tartar rolls,
allowing ten minutes longer.
Graham Kolls, No, 2,
Take one cup of ice water, half a teaspoonful of salt,
and Graham enough to make a thick batter ; beat this
lightly, a n I bake in French roll pans in a quick oven.
This makes one pan full.
Corn Eolls.
Corn rolls are made the same as Graham, nsing In-
dian meal instead of Graham.
Corn Cake,
Three teacups of Indian meal, one teaspoonful of salt,
one tablespoonful of sugar, one of butter ; wet this with
boiling water, and then beat in one egg ; spread half
an inch deep on buttered tin sheets, and bake brown
in a quick oven. This is delicious.
Corn Cake, No, 2,
Three teacupfuls of Indian meal, one of flour, one
teaspoonful of salt, one tablespoonful of sugar, and one
of yeast. Mix this with cold water enough to make a
thiu batter, let it rise over night, and in the morning
add one teaspoonful of saleratus and one tablespoonful of
melted butter. Bake in round tin plates in a quick oven.
84 THE APPLEDORE COOK BOOK.
Oorn Cake, No, 3,
One pint of new milk, one pint of Indian meal, one
pint of flour, half a cup of sugar, three eggs, one tea-
spoonful of saleratus, two of cream of tartar, salt. Meas-
ure the meal and flour after they have been sifted, and
put into the sieve with the saleratus, cream of tartar,
sugar, and salt. Mix well together and sift. Break the
ggs into the pan in which you intend mixing the corn
:ake, and beat light; then turn in the milk and stir in
the meal. Bake in tin plates in a quick oven.
Corn Cake, No, 4,
One pint of Indian meal, one handful of flour, half a
cup of rice (measured before it is boiled) boiled soft,
one quart of new milk, and a spoonful of salt. Boil
the rice as directed for a vegetable, and drain dry (it
may be boiled the night previous if you choose), and
turn it into the milk ; set the milk on in hot water, and
let it boil, and when boiling, pour it on the meal and
flour. Beat the eggs well and stir into the mixture.
Turn it an inch deep into buttered pans, and bake thir-
ty-five min-Uos. This can be made with or without the
rice.
Eye Drop Oakes,
Three well-tauten eggs, one pint of new milk, one
cup of flour, one t&k^^oouful of salt, one tablespoon ful
of sugar, and rye enuu^\i Ic >i**e a stiff batter ; half
BREAD. 85
fill earthen cups, put them in an old pan (the one you use
for baking potatoes), set in the oven, and bake one hour.
flour Drop Oakes,
Flour drop cakes are made the same as rye, jnly do
not hare the batter so thick.
Flour Drop Oakes, No, 2,
One pint of new milk, four eggs, two tablespoonfuh
of sugar, half a cup of butter, and four and a half of
flour. Beat the eggs to a froth, melt the butter and
turn upon the eggs with the milk and sugar ; then stir
in the flour, and bake in earthen cups one hour.
Graham Drop Oakes,
Graham drop cakes are made the same as rye, with
the addition of half a cup of sugar.
Muffins,
One quart of milk, one cup of yeast, nine cups of
flour, butter the size of a walnut, and four eggs. Make
a batter with the milk, butter, yeast, and flour; beat
the eggs and stir in ; set in a warm place, and let it
rise four hours, and then bake in buttered muffin rings,
or frv ou the gri441e in rings,
86 THE APPLEDORE COOK BOOK.
Muffins, No, 2,
Onr pint of milk, one cup of sugar, five cups of flom,
one tc^spoonful of saleratus, two of cream of tartar, two
eggs, ? nd butter the size of an egg. Boat the butter
and sugar together, and then add the eggs well beaten ;
with this mix the milk, and then beat in the flour in
which the saleratus and cream of tartar have been
mixed. Bake in buttered muffin rings in a quick oven.
Griddle Cakes,
Sour Milk or Buttermilk Cakes.
Two coffee cups of sour milk or buttermilk, one tea-
spoonful of saleratus dissolved in a little hot water, and
flour enough to pour. Grease the griddle with a piece
of fat salt pork, and fry the cakes a light brown.
Bice Cakes,
Make with sour milk, as directed above, and add two
well-beaten eggs, one cup of boiled rice, and one tea-
spoonful of ealt. They require a longer time to fry than
the plain do, but are very nice.
Indian Cakes,
Make as the first, using half flour and half Indian
meal, and one teaspoonful of salt. These require a
longer time to fry than when made with all flour.
BREAD. 87
Corn Dodgers.
Take three teacups of Indian meal, one teaspoon ful
of salt, one tablespoonful of sugar, and pour on boiling
water enough to wet it ; then make into small flat cakes
about an inch thick, and fry in boiling fat until brown.
They will fry in fifteen or twenty minutes. To be eaten
very hot.
Bread Cakes,
Take stale* bread and soak it in milk; when soft, run
it through a cullender. To one quart of this add one
teaspoonful of saleratus, two eggs, one cup of flour, one
teaspoonful of salt, two tablespoonfuls of sugar, and
half a nutmeg. These also take some time to cook.
The eggs may be omitted if you choose, but you must
then use half a cup more of flour.
Buckwheat Cakes.
One pint of warm water, half a cup of yeast, one tea-
nful of salt, half a cup of Indian meal, two table-
oonfuls of molasses, and buckwheat enough to make a
thin batter ; let this rise over night ; in the morning
sift in one teaspoonful of saleratus, and fry. If you
have them every morning, save a little of the batter to
rise them with, instead of using fresh yeast every time.
The Indian meal may be omitted if you prefer them
without ; in this case use a little more buckwheat.
They may be made with sour milk, as the flour are
88 THE APPLEDORE COOK BOOK.
made, by substituting buckwheat for flour ; but they are
not so good as when raised. Buckwheat is so fine that
care must be taken to stir and beat well from the bot-
tom, or there will be lumps of dry buckwheat there.
Tried Mush,
Into one quart of boiling water stir one tablespoonful
of salt, and one cup of flour mixed with one quart of
Indian meal (it may -take a little more than a quart of
meal to make it stiff enough); beat it well, or it will
bo lumpy. Boil gently two hours, and then turn into
dishes which have been dipped in cold water, and set
away to cool. Pans in which you bake loaves of bread
are the best to cool it in, as it then makes handsome
slices In the morning cut into slices an inch thick,
and fry brown in pork fat. Serve slices of fried pork
with it You can cook enough at one time for several
breakfasts. If you do not wish to fry the mush, do not
use the flour, and do not make quite so stiff.
Brown Bread Brewis.
If you bake brown bread there will be a great deal
of hard crust. Take this crust and put in a basin with
a little saJt, and cold water enough to cover it; cover
tight, and set on the fire to boil ; boil fifteen or twenty
minutes, and serve in a deep dish. It must be dry and
soft This is very nice eaten with cold corned beef or
sold tongue ; it can also be eaten with milk or sirup.
PLAIN CAKE.
Tea Oake,
ONE spoonful of butter, one cup of sugar, one o*
milk, one teaspoouful of saleratus, two of cream of tar-
tar, and one pint of flour. Beat the sugar and butter
together, and then the two eggs ; next stir the milk
with them, and then stir in the flour in which the sal-
eratus and cream of tartar have been thoroughly mixed.
Turn it, about an inch deep, into shallow pans, and
bake in a quick oven. To be eaten warm.
Berry Oake,
Make the same as tea cake, only measure the pint
of flour before it is sifted, and stir in one pint of blue
berries
Plain Oup Oake,
Half a cup of butter, one of sugar, three of flour, one
of milk, three eggs, one teaspoonful of saleratus, two
of cream of tartar, and lemon or nutmeg to taste. Beat
the butter light, then add the sugar gradually, beating
all the time until it is a cream, and then add the eggs,
have been beaten light, and the milk ; mix all
tnrKi^K 1
90 THE APPLEDORE COOK BOOK.
these well together, and then stir in the flour, in which
the saleratus and cream of tartar have been mixed.
Flavor and bake either in loaves or sheets ; when done,
the place on top where it has cracked open will look
well done. If baked in loaves, it will take forty min-
utes ; in sheets, twenty. This quantity will make two
email loaves.
Eicher Cup Cake,
One cup of butter, two of sugar, one of milk, four
of. flour, one teaspoonful of cream of tartar, half of sal"
eratus, four eggs, and a nutmeg. Put together as di-
rected for plain cup cake. This will make two large
loaves. Bake in a moderate oven fifty minutes, or more.
Railroad Cake,
One cup of sugar, one half of milk, one and a half
of flour, two tablcspoonfuls of butter, two eggs, one
teaspoonful of cream of tartar, and one half of saleratus.
Flavor with lemon, and bake in thin sheets Put to-
gether as directed for plain cup cake.
Cream Cake,
Very nice. Beat to a froth one cup of sugar and
three eggs, and on this pour one cup of sweet cream ;
then stir in one and a half cups of flour in which one
teaspoonful of saleratus and two of cream of tartar are
PLAIN CAKE. 91
thoroughly mixed Flavor with lemon, and pour inte
shallow pans Bake, in a rather quick oven, thirty minutes
Feather Oake,
One cup of sugar, one of milk, two scant cups ol
flour, one egg, one tablespoonful of butter, half a tea
spoonful of saleratus, one of cream of tartar, and flavor
to taste. Soften (but do not melt) the butter, and beat
it with the sugar and egg ; then add the milk, and then
the flour mixed with the saleratus and cream of tartar.
Bake in shallow pans in a quick oven.
Sponge Oake,
Three eggs, one and a half cups of sugar, two of
flour, one half of cold water, one teaspbonful of cream
of tartar, one half of saleratus. Beat the sugar and eggs
together, and add the water when they are light, then
the flour, in which mix the saleratus and cream of tar-
tar. Flavor with lemon, and bake in a quick oven.
Sponge Oake, No, 2,
One cup of sugar, three eggs, one cup of flour, one
teaspoonful of cream of tartar, and half of saleratus.
Beat sugar and eggs together, and then beat in the
flour in which the saleratus is mixed. Flavor with
lemon, and bake in sheets in a quick oven.
92 THE APPLEDORB COOK BOOK.
Affie'B Oake.
One cup of molasses, one of sugar, one of sour milk,
three of flour, one half of butter, one pound of raisins,
one teaspoonful of saleratus, two of cinnamon, and one
of cloves. Beat sugar and butter together, then add
molasses and spice, then the sour milk in which the sal-
eratus is dissolved, and then the flour, and last the rai-
sins. Bake in loaves in a moderate oven. If the raisins
are not stoned, chop them. It is much better, however,
to stone them.
Raisin Cake,
One cup of molasses, one of butter, one of milk, three
of flour, two of chopped raisins, and one teaspoonful of
salcratus. Spice to your taste. Soften the butter and
beat it and the molasses together; then add milk, and
then the flour in which the saleratus is mixed, and
lastly the raisins. Bake in loaves in a moderate oven.
Apple Cake,
Wash clean two cups of sliced dried apple, and soak
over night ; in the morning chop one half of them, and
stew them all slowly in two cups of molasses, until
they arc dark. One cup of butter, two of sugar, two
nf chopped raisins, two thirds of sour milk, four eggs,
two teaspoon fuls of saloratus, five cups of flour and ill
kinds of fcpice. Put together as directed for raisin cake,
and stir in the apple and raisins last. Bake in loaves,
: i a moderate oven, from two hours and a half to three.
PLAIN CAKE. 98
Bich Molasses Gingerbread,
Two cups of molasses, two of milk, one of melted
butter, two and a half teaspoonfuls of saleratus, throe
eggs, one tablespoonful of ginger, and one nutmeg, one
cup of sugar, and eight cups of flour. Beat molasses,
butter, sugar, and eggs together ; then dissolve the sal-
eratus in the milk, and add it with flour, ginger, and
nutmeg ; beat up well, and pour about two inches deep
into pans, and bake half an hour. This will keep well,
but being nearly as expensive as cup cake, I would
rather make it plainer and oftener.
Soft Molasses Gingerbread, No, 2,
One cup of molasses, one teaspoonful of saleratus, one
of ginger, one tablespoonful of butter or lard, a pinch
of salt, if you use lard. Stir this together, and then
pour on one half a cup of boiling water, one pint of
flour. Bake about one inch deep in a sheet. This ia
very nice if pains are taken to have the wato' s oiling,
and to beat it well when the flour is added.
Soft Molasses Gingerbread, No, 3,
One cup of molasses, one of sugar, one of sour milk,
one tablespoonful of ginger, half of saleratus, one egg,
and flour enough to make a thick batter. Bake about
one inch deep in a tin sheet
94 THE APPLEDORE COOK BOOK.
Hard Molasses Gingerbread.
One pint of molasses, half a cup of lard or butter,
i lalf a tablespoonful of salt when you use lard), one
tablespoonful of ginger, one of saleratus ; beat all this
together, and when well mixed add half a pint of cold
water, and flour enough to roll. Roll this very thin
and cut in strips about three inches wide and six long,
with a jagging-i on, and bake in a quick oven until
brown. When you take them from the oven, lay them
on a sieve to cool, and when cold, put them in a tin
box that can be covered tight ; keep this in a dry
closet, and they will keep nice and crispy for a month.
Hard Sugar Gingerbread,
One cup of butter, two of sugar, one of sour milk,
two eggs, one tablespoonful of ginger, one teaspoonful of
saleratus, and flour enough to roll. Beat the sugar and
butter to a cream, then beat in the eggs, ; add the ginger
and sour milk in which the saleratus is dissolved, and then
the flour Roll about half an inch thick ; cut, bake, and
keep the same as directed for hard molasses gingerbread.
Ginger Snaps,
One cup of molasses, one of butter, one of sugar, one
tablespoonful of ginger, and two eggs. Put the molas-
ses and butter in a tin pan, and set one the fire ; when
it boils up, take off, and add the sugar and ginger.
PLAIN CAKE. 95
When they are well mixed, add the eggs, which have
been well beaten, and then flour enough to roll. Put
a small piece at a time on the board, and roll as thin as
the blade of a knife ; cut into round cakes, and bake in
a quick oven until they are a dark brown. Cool, and
keep in a tin box, the same as hard gingerbread.
Molasses Cookies.
One cup of molasses, one of brown sugar, one of
lard, one half of boiling water, one spoonful of ginger,
one of saleratus, one of salt, and flour enough to roll.
Beat sugar, lard, molasses, saleratus, and ginger to-
gether ; then pour on the boiling water, and mix in the
flour. Roll about three quarters of an inch thick, and
cut with a round cutter. Bake in a quick oven.
Vinegar Cookies.
Two cups of molasses, one of butter or lard, two eggs,
two tablespoonfuls of vinegar, one of ginger, one of sal-
eratus, and flour enough to roll. Roll about half an inch
thick, cut into round cakes, and bake in a quick oven.
Sugar Cookies,
One cup of sugar, half a cup of butter, one cup of
milk, two eggs, half a nutmeg, one teaspoonful saleratus,
and flour enough to roll. Beat sugar and butter to a
cream, then add the eggs, well beaten, dissolve the sal-
eratus in the milk, and stir that in. then the flour.
3 THE APPLEDORE COOK BOOK.
Jumbles,
Three cups of sugar, two of butter, three eggs, one
teaspoonful of saleratus, four tablespoonfuls of soui
cream, and flour enough to roll. Beat sugar and butter
to a cream, then add the eggs, which are well beaten,
then the sour cream in which the saleratus is dissolved.
Flavor with anything you please. Cut with an oval
cutter. If you have a cutter that takes a piece out of
the centre, use that When you roll them, sift over
the dough, before you cut it, granulated sugar, and then
roll the pin lightly over it. This is a much better waj
than to sift the sugar on after the cakes are put in the
pan, for when sifted in the pan it burns on it and
spoils the looks of the pan and cakes. Great care must
be taken in baking all kinds of cakes which you roll
on the board, as they burn very quickly ; and again,
if they are not baked enough, they will not be nice,
keep well, or be healthful. Where there are children,
this is the most economical way to make cake, but
takes more time ; and also in families where they do
not care for cake, they are nice to keep in case of un-
expected company.
Plain Doughnuts,
One pint of flour, half a cup of sugar, one spoonful
of butter, one teaspoonful of cream of tartar, one half
of saleratus, half a nutmeg, and milk enough to wet
and roll. Soften the butter and mix with the milk (about
one cupful) ; mix the sugar, ealeratus, cream of taitar,
PLAIN CAKE. 97
and the nutmeg with the flour, and stir into the butter
and milk After beating well with the spoon, put on
the board, roll about an inch thick, and cut in any
shape you please. Have ready boiling lard or drippings,
and fry until done, which will be in about eight minutes.
The addition of two eggs is an improvement, but not
necessary. When you have finished frying, cut a pota-
to in slices and put in the fat to clarify it, then set
the kettle one side until it settles, then strain into an
earthen pot (keep one on purpose for this), and set iu
a cool place. The sediments which remain in the bot-
tom put in the soap-grease. Many persons fry dough-
nuts in the common frying-pan, but there is not depth
enough to it. It is much better, if you have not an
iron kettle that is deep enough, to use a tin basin.
Raised Doughnuts.
One cup of sweet milk, one spoonful of butter, four
of yeast, four of sugar, half a nutmeg, and flour to
make a stiff batter ; let this rise over night. In the
morning roll out, cut in strips, with a jagging-iron, about
four inches long and two wide, and fry. Common
raised dough makes very nice ones to be eaten as soon as
fried, either for breakfast or tea
Doughnuts should not be eaten before November or
after April ; indeed, they are not very healthful to eat
at any time Keep covered in a stone pot in the cellar.
PUDDINGS.
Boiled Eice,
PICK and wash clean one cupful of rice, and put into
a basin with a pint and a half of cold wate? ; set on the
stove wheje it will cook slowly ; or, better still, set into
another basin of water, ami cook slowly. When the rice
has absorbed all the water, turn on it one quart of new
milk, and stir in one tablespoonful of salt ; let this cook
two hours, stirring often Serve with sugar and cream
Boiled Eice, No, 2.
Pick and wash one cup of rice, and boil in one quart of
boiling water fifteen minutes, and then drain dry. Wring
a, pudding-cloth out of boiling water, and spread iu a
deep dish, and turn the rice into it, and sprinkle in one
cup of raisins and a tablespoonful of salt ; tie the cloth
loosely that the rice may have room to swell, and boil
two hours Serve with lemon sauce, or sugar and cream.
Baked Eice,
Boil half a cup of rice in one pint of water thirty min-
utes, and then add one quart of new milk, and boil thirty
98
* >
PUDDINGS. 99
minutes longer ; then beat together one cup of sugar,
three eggs, two teaspoonfuls of salt, and a little lemon
or nutmeg ; stir this into the rice and turn the mixture
into a buttered pudding-dish, and bake thirty minutes.
To be eaten without sauce.
Baked Bice, No, 2,
Pick and wash one cup of rice ; put it in a dish that
will hold two quarts and a pint, and cover with fresh
milk ; stir into this two teaspoonfuls of salt, one table-
&poonful of cinnamon, and four of sugar. Set this in
the oven, and stir once in every half hour ; after it has
been baking two hours stir in milk enough to fill the
dish, and bake one hour longer (the dish should be
nearly full of milk at first). Serve with sugar and milk.
Minute Pudding.
One pint of milk, one of water, nine tablespoonfuls of
flour, one teaspoonful of salt, two eggs. Set the milk
into a basin of hot water, and when it comes to a boil
add to it one pint of boiling water. Have ready the flour,
made into a smooth paste with one cup of milk, and mix
with this paste, after they are welt beaten, the two eggs ;
now take the basin in which the milk and water are,
and set upon the fire ; let it boil up once, and then stir
in the thickening ; beat it well, that it may be smooth,
and cook three minutes longer. Serve with vinegar
sauce.
100 THE APPLEDORE COOK B6Ofc.
Corn Starch Pudding,
One quart of milk, six tablespoonfuls of corn starch,
three eggs, one teaspoonful of salt Put the milk in a
basin, and set the basin into a ketlle with boiling water,
and when it comes to a boil stir in the corn starch arid
eggs, which prepare in the following manner : Wet the
corn starch with one cup of cold milk, and then stir into
it the eggs which are well beaten After the starch is
added to the boiling milk it will cook in three minutes :
beat well to make smooth. Serve with sugar and cream
or wine sauce. Never add the eggs after the starch
has been stirred into the boiling milk ; if you do the
egg will be in spots in it.
Quaking Pudding,
Take as much stale bread as will fill a quart basin after
It is cut ; now butter well a tin mould or pail that will
cover tight, and put in a layer of bread ; then strew in a
few raisins, and then bread, and so on until the bread is
all u.-ed (the bread must be cut very thin). Make a cus-
tard of three pints of milk and six eggs, and season with
salt and nutmeg ; turn this on the bread, and set away
in a cool place two hours, and then set in a steamer and
steam throe. Serve with wine sauce. This may be
boiled in a pudding-cloth. When boiled, prepare the
game as for steaming, omitting the buttering of the dish,
and let it soak two hours and a half, then turn into the
oudding-cloth, tie tight, and boil two hours and a half.
PUDDINGS. 101
Bride's Pudding,
Make the same as plain corn starch pudding, using the
yolks of six eggs Butter a pudding-dish, and turn the
pudding into it (do not fill within three inches of the top
of the dish), and bake thirty minutes ; then take from the
oven, and let it stand in a cool place twenty minutes;
then cover with a meringue. Set in the oven ten minutes,
and serve with cold sauce. To make the meringue, beat
the whites of the eggs to a stiff froth, and then beat into
them gradually one cup of sugar. This pudding is quite
nice made with four eggs, but will not look so handsome
Bread Pudding,
Take a quart basinful of stale bread, and soak in twr
quarts of sweet milk two hours (keep in a cool place
hilc soaking) ; then mash well with a Fpoon, and take
out all the hard pieces. Beat light four eggs and stir into
this, then add two teaspoonfuls of salt, a little nutmeg,
and one fourth of a cup of sugar, if you serve it with
sauce ; if not, one and a half cupfuls. Bake three quar-
ters of an hour, and serve with lemon sauce. Some put
raisins in, but it must be much stiffer if you have them,
and the delicacy of the pudding is thereby lost.
Whortleberry Pudding,
One cup of butter, two of sugar, one of sour milk, four
of flour, five eggs, one teaspoonful of saleratus, and one
102 THE APPLEDORE COOK BOOK.
quart of berries Beat the sugar and butter to a cream
and add the eggs well beaten ; then the sour milk, in
which the saleratus is dissolved, and then the flour,
and lastly the berries. Wring the pudding-cloth out
of boiling water and spread it in a deep dish ; then
turn the batter in and tie. Have ready a kettle of
boiling water, and drop the pudding into it ; turn the
pudding often, and boil three hours. Serve with vine-
gar or wine sauce. This can be steamed also. Allow
half an hour longer to cook, when steamed.
Plain Whortleberry Pudding,
One pint of flour, one egg, half a pint of sweet milk,
one teaspoonful of cream tartar, half of saleratus, and a
quart of berries. Beat the egg to a froth and mix with
the milk ; then stir in the flour, in which the saleratus
and cream tartar arc thoroughly mixed ; then the berries.
Boil and serve as directed above.
Boiled Apple Pudding,
Pare, boil, and mash six good-sized mealy potatoes, and
turn on them half a pint of boiling milk, then stir in a
teaspoonful of salt and a tablespoon fill of butter ; set in a
cool place, and stir until about blood warm ; then stir in
flour enough to roll, and roll about an inch thick Have
a two-quart basinful of apples, which are pared, cored,
and quartered ; spread these on the paste and grate a lit-
tle nutmeg over them ; then roll up the paste, and boil as
PUDDINGS. 103
directed for berry pudding, and serve with either maple
sirup, wine, or vinegar sauce. This can be steamed,
allowing four hours for it to cook.
Boiled Batter Pudding,
Take one cup of flour, arid add to it gradually one
quart of sweet milk ; then stir in one teaspoonful of
salt and six well -beaten eggs. Turn this into the pud-
ding-cloth, and tic tight, leaving room for it to swell
one third. Boil two hours. Serve with wine sauce.
Great care must be taken in boiling puddings to have
the water boiling when you put the pudding in, and to
keep it boiling all the time. Steaming is the safer way,
and I would always steam rather than boil, if I had the
convenience. When boiling, always keep a kettle of
boiling water to fill up, as it boils away from the pud-
ding For a pudding-cloth get three quarters of a yard
of drilling. Keep an old saucer to put in the bottom of
the kettle, in which you boil the pudding, to prevent its
being burned. When you are ready to dish the pudding,
have a pan of cold water, into which plunge it imme-
diately upon taking it from the kettle (but do not let
it stand in cold water one second) ; then put it in a
deep dish, and untie the string; open the cloth and
turn the pudding-dish on it ; then lift the pudding up
by means of the cloth, and turn over. You will thus
preserve the shape of the pudding. Batter puddings
are very difficult to make, and I would not advise a
young cook to try them at first.
104 THE APPLEDORE COOK BOOK.
Baked Apple Pudding.
Make a paste as directed for plain pie-crust, and line
a dish with it, and fill the dish with sliced apples. To a
dish holding three quarts, allow one cup of sugar, one
half of molasses, one of water, one nutmeg, an<f half a
teaspoon of cinnamon ; cover this with the pastes, and
bake slowly three hours. Serve with sugar and cream,
or with cold sauce.
Pan Dowdy.
Pare and slice tart apples enough to fill, about two
inches deep, a flat earthen or tin pan. To three quarts
of apple add one cup of sugar, one grated nutmeg, one
cup of cold water, and butter the size of a walnut.
Cover this with plain pie-crust (hiRe the crust about an
inch thick), and bake slowly two hours and a half;
then cover "and set where it will keep hot one hour.
Serve with sugar and cream. When done the apple
will look red. Do not break the crust into the apple
after baking, as by this means you spoil the pastry. If
you wish to have it richer, cover with puff paste.
Apple Dowdy.
Pare and quarter about one dozen good tart apples, put
them in a kettle with one cup of molasses, a small piece
of butter, and one pint of hot water. Set this on the fire,
and let it come to a boil, and while it is heating make a
PUDDINGS. 105
paste with one pint of flour, one teaspoon of cream tar-
tar, one half of saleratus, and a little milk ; roll this
large enough to fit into the kettle, and when the mix-
ture begins to boil, put the paste in, cover tight, and
boil gently twenty minutes. To be eaten without sauce.
This is very nice when the apples are tart and it is made
well
Apple Charlotte,
Butter a brown earthen dish, and place around the sides
slices of bread which have been cut about an inch thick,
soaked in cold water, and buttered ; fill the dish with
sliced apples, and grate over them one nutmeg ; strew on
one cup of sugar, and then pour on one cup of water;
this will carry the sugar through the apple. Cover the
apple with slices of soaked and buttered bread, then
cover the whole with a large plate, and bake in a very
moderate oven four hours Remove from the oven half
an hour before time to dish, and sot where it will be
cooling. When ready to dish, loosen gently round the
edges with a knife, lay the dish in which you intend
serving it on the one in which it was baked, turn the
dishes over, and lift the pudding-dish off. This is a very
handsx>me dish. Serve with sugar and cream or plain.
Apple and Sago Pudding,
Wash half a cup of sago, and set on the fire with
three pints of cold water ; simmer two hours ; then stir
in one cup of white sugar, one teaspoonjful of salt, and
106 THE APPLEDORE COOK BOOK.
one of the extract of leinon. Have ready a deep pud-
ding-dish, in which, after it has been well buttered,
put as many pared and cored apples as will stand in the
dish ; turn over them the sago, and bake one hour in a
moderate oven. Serve with sugar and cream.
Tapioca and Apple Pudding,
Prepare the tapioca as directed for sago. Pare and
quarter ten tart apples, and when the tapioca is cooked
stir them into it, turn them into a buttered padding-dish,
and bake one hour and a quarter. ' Remove the pudding
from the oven half an hour before it is served, or it will
be thin. Serve with sugar and cream.
Boiled Tapioca Pudding.
Wash one cup of tapioca, and soak it one hour in one
pint of cold water, then stir in one quart of milk and two
teaspoonfuls of salt ; set the basin into another of hot
water, and set on the fire ; cook one hour and a half.
Serve with sugar and cream.
Baked Tapioca Pudding,
Prepare the tapioca as before directed, allowing one
pint more of milk for the same quantity of tapioca.
Beat together one cup of sugar and four eggs ; stir this
into the tapioca, and flavor w't-li lemon or nutmeg. Bake
in a buttered disk half an hour. Serve without sauce,
or omit the sijgar and serve with wine sauce.
PUDDINGS. 107
Custard Pudding,
Beat together three tablespoonfuls of sugar and four
eggs ; stir this into one quart of milk, with one tea-
spoonful of salt ; flavor with nutmeg or lemon. Bake
until firm in the centre ; this you tell by inserting the
handle of a teaspoon. Do not let the oven get hot
enough to boil it.
Baked Indian Pudding.
Three tablespoonfuls of Indian meal, one cup of mo-
lasses, two quarts of milk, two eggs, butter half the
size of an egg, one tablespoonful of ginger, two teaspoon-
fuls of salt ; boil one quart of the milk, and pour it
boiling on the meal, then turn in the molasses, and
next the cold milk, butter, ginger, salt, and eggs.
Bake five hours in a moderate oven. Serve with cream.
The eggs and ginger may be omitted if you choose.
Cottage Pudding,
k.
One spoonful of butter, one cup of sugar, one cup
of milk, one pint of flour, two eggs, one teaspoonful of
salcratus, two of cream of tartar. Soften the butter,
and then beat to a froth with the sugar and eggs ; then
add the milk, and lastly the flour, in which the saleratus
and cream of tartar are thoroughly mixed. Flavor with
lemon, and bake in two shallow pudding-dishes half an
108 THE APPLEDORE COOK BOOK.
hour, in a moderate oven. ServB with lemon sauce.
The pudding is improved by sifting sugar over it, before
baking.
Sponge Pudding,
Beat to a froth three eggs and one cup of sugar ; stir
into this half a cup of cold water, and then two cups of
flour in which are mixed one teaspoonful of saleratus and
two of cream of tartar. Flavor with lemon, and bake in
two shallow dishes. When baked frost with frosting No.
2, and let it stand in a warm place ten minutes, then send
to the table with lemon sauce. Bake twenty-five minutes.
Italian Fritters.
Cut stale bread into slices an inch thick, and soak
them in a custard made with two eggs and a pint of
milk ; then fry a light brown in boiling lard (have as
much lard in the pan as you would for doughnuts), and
serve with either wine sauce No. 2 or cider sauce. Have
the dishes very hot.
I have here given rules for twenty-three plain pud-
dings, and if anything richer is desired, it will be found
in Part Second.
PIES.
Plain Pie Grunt,
INTO one quart of flour rub a large spoohf i of salt
and half a cup of lard, and then wet with ice-water
enough to make a soft paste ; roll this on th( board un-
til it is about half an inch thick, then spread on half a
cup of washed butter, dredge with flour, and fold into
a small square. Pound lightly with the rolling-pin, then
roll out again ; roll it up, and sot on the ice 10 harden ;
it will be ready to use in two hours. In w-'nter it can
be used immediately. To make the bottom crust, rub
three quarters of a cup of lard into one quart of flour
and one spoonful of salt, and wet with cold water, to
m.ake a soft paste. Do not roll, as it makes it tough
Butter is more healthful than lard ; therefore, if you can
afford it, use it.
Oream Paste,
To one quart of flour add one spoonful of salt, and
mix to a soft paste with sweet creamy roll thin and
spread with cream and dredge with flour, fold and roll
again ; repeat this operation three times, then make the
pies. Pies made with this paste taste nice, and are not
110 THE APPLEDORE COOK BOOK.
hurtful, but do not look so handsome as when made
with butter and lard. Look in Part. Second for minute
direction for making paste.
Sliced Apple Pies,
Line the plates with bottom crust, and fill the plate
with quartered apples. To a common-sized plate allow
two spoonfuls of sugar, a little nutmeg, and two spoon-
fuls of water. Cut the upper crust a little larger than
the plate, and raise the under crust with the blade of
the knife, and lay it under it. Bake in a moderate oven
one hour. When molasses is preferred, use three spoon-
fuls, and a little cinnamon instead of nutmeg
Stewed Apple Pies.
Pare, core, and stew the apples with just water enough
to prevent their burning. To a quart of stewed apple
allow one cup of sugar. Bottom the plates and roll a
piece of the top crust out (making it long enough to go
around the plate), cut into strips an inch wide, and lay
around the plate, then put in the apple (Do not make
the pie too thick.) Grate over it a little nutmeg, cover,
and bake in a rather quick oven forty minutes.
Dried Apple Pies.
Cook the apple according to the directions given in
Part Second, under Dried Apple, and make the same as
stewed apple pie.
PIES. Ill
Berry Pies,
Line the plates, and fill as full as you can with berries,
and dredge on about half a spoonful of flour, and two
spoonfuls of sugar, and two of water ; cover as directed
for sliced apple pies, and bake forty minutes in a moder-
ate oven. All berry pies are made in this manner, if
they are very sour using more sugar. Cherries and cur-
rants do not require any water, but more sugar, and
they must not be heaped in the plate as blueberries,
blackberries, raspberries, and strawberries are.
Khubarb Pies,
Cut the rhubarb in the morning, or if you buy it, al-
ways keep in a cool place until ready to cook it. Strip
off the skin and cut it into pieces about an inch long ;
stew in just water enough to prevent its burning ; when
cold, sweeten to taste. Cover the pie-plates, and roll the
upper crust about half an inch thick ; cut into strips an
inch wide, and after filling the plate with the rhubarb,
put on four cross-pieces and the rim. Bake half an houi.
Squash Pies,
Pare, boil, and sift a good dry squash. To one quart
of the squash pour on two of boiling milk, and then stir
in two cups of sugar, two spoonfuls of salt, one of cinna-
mon, one grated nutmeg, and five well-beaten eggs. Line
plates with plain paste, fill with the mixture, and
.
112 THE APPLEDORE COOK BOOK.
bnkr o-c hour in a moderate oven. The pies look nice
to boil a stick of cinnamon in the milk, instead of using
the ground.
Cranberry Pies,
Stew the cranberries according to directions in Part
Second, and make the same as rhubarb pies.
Gooseberry Pies,
Stew the gooseberries in as little water as possible,
Bweeten to taste, and make the same as rhubarb pies.
Pumpkin Pies,
Pare and cut the pumpkin into small pieces; wash and
put into the kettle with one quart of water ; boil six hours,
stirring often to prevent burning-; then run it through a
sieve. Make the same as squash, adding a teaspoonful of
ginger. They may be made without eggs by using five
pounded crackers. Cook enough of the pumpkin at a
time to last two weeks ; after you have kept it one week,
pet in the oven and ecald, then set away in a cool place.
Custard Pies,
Line 4 deep plate with paste ; make the custard the
same as for custard pudding ; fill the plate, and bake
until firm in the centre.
PIES.
Mince Pies,
Boil a shank of beef six hours ; then take up and set
away to cool. (Save the liquor for soup.) When cold,
free from bones and cut off all the fat and gristle ; then
chop fine. To one quart of the chopped meat add three
of chopped apple, one pint of chopped suet, one quart
of chopped raisins, uue quart of sugar, one of fflulasses,
half a cup of cinnamon, one quarter of a cup of cloves,
one quaiter of a cup of allspice, one quarter of a cup of
ground mace, six grated nutmegs, half a cup of salt.
Mix this thoroughly with the hands, then turn on the
mixture three quarts of good cider, and let the mixture
stand over night In the morning scald, in a porcelain
kettle, one hour ; then put in stone pots ; cover tight
and keep in a cool, dry place. This will keep three
months. To tell the exact amount of spice and sweet-
ening is almost impossible, as tastes vary ; but with a
little judgment, and the rule I have given, I think there
cannot be any very serious trouble. Prepare the paste and
plate*s as for stewed apple pies, and put in the meat ;
then grate a little nutmeg over it, and strew a few whole
raisins in ; cover and bake one hour in a moderate oven.
Mock Mince Pies,
Two pounded crackers, one cup of mof&sses, one of
cider, one of chopped raisins, two eggs, one teaspoonful
of salt, one of clove, two of cinnamon, one of mace, one
nutmeg. Bake forty minutes. This quantity makes two
pies.
114 THE APPLEDORE COOK BOOK.
Lemon Pies.
Soak a pounded cracker in one pint of new milk ; stir
iii to this the yolks of three and the whites of two
eggs, which have been beaten with half a cup of sugar
and the rind and juice of one lemon Bake in a deep
plate, which has been lined with plain paste, half an
hour. When cooked, beat the white of one egg to a
froth, and stir in one spoonful of sugar ; set in the oven
until a light brown.
Oream Pies,
Three eggs beaten with one and a half cups of sugar,
half a cup of cold water, two cups of flour in which
are mixed one half teaspoonful of saleratus, one of
cream of tartar. Flavor with lemon. Bake in deep
tin plates such as you use f<T squash-pies, and when
cool split with a sharp knife, and fill. This will make
four pies.
Filling for Oream Pies,
One pint of new milk, one cup of sagar. half a cup
of flour, two eggs Put the basin, in which the milk is,
into another of hot water. Beat the sugar, flour, and
eggs together until they are light and smooth, and when
the milk boils, stir in with one teaspoonful of salt.
Cook twenty minutes, stirring often. Flavor with lemon.
This will fill four pies.
PIES. 115
Washington Pies,
Make the outside the same as for cream pies, and
fill with any kind of jelly or jam you choose. For
richer pies look in Part Second.
Remarks,
Always measure flour after it has been sifted, unless
told to measure before. Always sift Indian and rye
meal, and never sift Graham or oat meal. Always set
milk into boiling water to boil, as it boils quicker in
this way, and there will be no danger of burning. Save
all the fat from soups, boiled and roast meats. The fat
from beef, pork, and poultry, keep for shortening or
frying; and from ham, mutton, and soups, in which
vegetable were boiled, for the soap grease. To clarify
drippings, boil them a few minutes, and then cut in a
raw potato, and let it cook for five minutes, then drop
in a pinch of saleratus, and strain. If all the drippings
ar^;aken care of, it will be a great saving in a family
In many of the rules given here it has been very difficult
to say just how much spice to use, as there is such a
difference in tastes, so that each one must use her own
judgment; but be careful that one spice predominates.
Always use twice as much cinnamon and nutmeg as you
do clove. In making frosting pud(ling*'sauce ; and all
kinds of delicate cake, use the powdered sugar, if pos-
sible. For rich cake, the coffee-crushed, powdered and
sifted, is the best. For dark cake, the brown sugar will t>e
1J6 THE APPLEDORE COOK BOOK.
found the nicest. It makes it richer. Save all tlu pieces
of bread for dressing, puddings, and griddle cakes. Tin
is not very good to mix cake in, and earthen dishes
are always being broken. The stone china wash bowls
are very good for this purpose. You can often find odd
ones at the crockery stores, and they will last a lifetime
for this purpose. In baking and frying cook everything
bn>wn. Bread and pastry are more healthful over-done,
than under done.
One even quart of sifted flour is one pound, one pint
of granulated sugar is one pound, two good-sized cupp
of butter are one pound. Do not buy large quantities
of Indian and rye meal at a time, as they sour quickly.
Keep all kinds of meal, flour, and meats in a cool, dry
place. Keep tea, coffee, and extracts from the air.
Never set anything into the ice-chest while warm, as
it will heat the chest and absorb an unpleasant flavor
from the chest. This is true of the cellar also. Keep
a note-book for tried receipts, and for any changes
which you wish to make in the receipts which you^re
constantly using. By thought and observation one can
learn something new in regard to cooking every day,
and at the time it will seem so important that you can-
not forget it ; but you will if you do not have it written.
In the miscellaneous receipts will be found some very
nice ones for the family table. They are receipts which
I forgot, or did not receive until after the book was all
written and classified. But they were too valuable to be
left out, and I therefore put them in under this heading.
THE APPLEDORE COOK BOOK,
PART SECOND.
SOUPS.
Soup Stock,
IF you buy fresh meat for a soup stock, the shank ia
the most economical. Have it cut into several pieces,
and the bone cracked, at the butcher's. Wash and put
on to boil in two gallons of cold water, and one spoon-
ful of salt (the salt helps the scum to rise). When it
comes to a boil, take off the scum and set the kettle
where the soup will just simmer for ten hours. Then
strain into a nice tin, which is kept for this purpose,
or a stone pot ; set where it will be cold, and in the
morning skim off all the fat, then turn gently into the
soup-kettle, being careful not to turn in the sediment.
It is now ready to make any kind of soup. If you
wish to have a jelly in the morning, boil it in six quarts
of water. You can then, after taking off the fat, turn
the ^elly over, and scrape off the sediment. Use the
meat for hash. Another way to make soup stock, is to
117
1:8 THE APPLEDORE COOK BOOK.
cover the bones of roast meats with cold water and treat
in the same manner. This should always be done in
boarding-houses and hotels ; but in private families (un-
less very large), there is not meat enough consumed to
do this. When making a stock, however, if there are
any cold meat bones, they should be used. Professor
Blot does not recommend boiling ; but I have been
more successful in obtaining clear soup in this manner
than when I did not let it boil. I would always boil
my stock the day before it is to be used, as by this
means only can fat be avoided, unless you buy all lean
beef, which is very expensive. Do not boil vegetables
with the stock, as they cause it to sour quickly.
T.
Brown Soup.
Crack the bone of a shank of beef; take out the mar
row and lay in the bottom of the soup-kettle ; cut the
meat from the bones and lay it in the kettle, set the ket-
tle on the fire and brown the meat on all sides, being care-
ful not to burn it. When well browned, put in the Ifcnes
and two quarts of cold water, cover tight, and let it
simmer one hour ; then put in a stick of cinnamon, eight
whole cloves, a few pieces of mace, one onion, one car-
rot, half a turnip and six quarts of water. Boil this six
hours very gently, strain ai.* 1 set away. In the morning
skim off the fat and turn the soup into the kettle ; let it
come to a boil ; season to taste with pepper alt ;
cut in thin slices one fresh lemon and put into tnt t ?>
f
SOUPS. 119
and then turn into the tureen. Send to table toasted
bread, cut into small squares, in a separate dish. Some
think that half a wine-glass of brandy is an improvement.
Brown Soup, No, 2,
Lay the bones from a roast of beef and a roast of
mutton in the soup-kettle. Cut up one onion, one small
turnip, one carrot, one parsnip, and lay in the kettle ;
then a blade of mace, a stick of cinnamon, ten whole
cloves, a sprig of parsley, a sprig of sage, if you have
them green, if not, a teaspoonful of each ; now dredge
in a cup of flour, a tablespoonful of salt, half of pepper;
then pour on eight quarts of cold water, and boil five
hours (skim carefully when it first boils); then strain
through a sieve, and put back into the kettle wiih one
cup of sago, and boil one hour and a half. Serve with
toasted bread. Any kind of bones will make this, but
beef is the best.
Brown Soup, No, 3.
Take two quarts of stock and boil with one onion,
one carrot, one turnip, six whole cloves, one blade oi
mace, one stick of cinnamon, for one hour ; then strain
into the tureen, and serve with toasted bread.
Vegetable Soup,
Cut uito strips two inches long and one fourth of an
inch wide, two carrots, two parsnips, one turnip, and
120 THE APPLEDORE COOK BOOK.
a very small piece of cabbage. Cover these with water
and boil one hour ; then strain them and put in the
soup-kettle with three quarts of stock ; let this boil up
once. Season with pepper and salt, and serve.
Julienne Soup,
This is made the same as vegetable soup, putting in
every kind of a green vegetable. It is made in June,
July, and the first of August. The stock should be
very clear. (Omit beets.)
Barley Soup,
Wash half a cup of pearl barley, and boil it slowly
in one quart of water three hours ; then turn into the
soup kettle, with three quarts of stock ; let this boil
up and season with pepper and salt. Serve.
Sago Soup,
Make the same as barley, using sago. Two hours
will cook it.
Macaroni Soup.
Made in the same way.
Vermicelli Soup.
Made in the same way.
SOUPS. 121
Ox-Tail Soup,
Separate at the joints two ox-tails, put them on to boil
with one onion, one carrot (have them whole), a few
cloves, a blade of mace, and a stick of cinnamon. Boil
two hours ; then strain the liquor, into the soup-kettle,
separate the tails from the vegetables, and spice, and
put them into the kettle ; to this add two quarts of
stock ; season with pepper and salt ; boil up once, and
serve.
Tomato Soup,
Peel and slice tomatoes enough to fill a two-quart ba-
sin ; put them into the soup -kettle with six quarts of
water and two pounds of beef; boil three hours ; sea-
son with pepper, salt, and a spoonful of butter, Strain,
and serve with toasted bread.
Giblet Soup,
Boil the giblets of six fowls in three quarts of water.
with one onion, one carrot, one small turnip, one pars-
nip, a* few cloves, a blade of mace, a stick of cinnamon,
and two heaping spoonfuls of flour, lor two hours ; then
strain into the soup kettle. Add to this two quarts of
stock, and let it boil. Braid up the livers, chop the
hearts and gizzards, and put them in the soup. Sea-
son with salt and pepper, and serve.
Turkey Soup,
Save the liquor in which the turkey was cooked ; the
122 THE APPLEDORE COOK BOOK.
following morning skim of all the fat ; cut all the meat
from the part of the turkey which has been left from
the dinner of the day previous. Put the bones und liquor
on to boil with one onion, two parsnips, one small tur-
nip. Boil three hours; then strain, and put back with
half a cup of tapioca, and some pieces of the cold tur-
key. Season with pepper and salt. Boil two hours
longer, stirring often to prevent the tapioca from burning.
Chicken Soup,
Set the liquor, in which two or three fowls have been
boiled, away to cool. Skim oft' the fat, and then put it
into the soup-kettle with one whole ouion and half a
cup of rice ; boil two hours. Just before dishing take
out the onion, and put in some pieces of cold chicken.
White Soup,
Take any part of veal (the shin is the best), and al-
low one quart of cold water to one pound of veal, and
to eight pounds allow one onion, three parsnips, one
turnip, a stick of cinnamon, and a blade of mace. Boil
five hours, and season with salt and white pepper,
when it has boiled four hours, thicken with two cups
of- flour. Boil one hour longer ; strain, and serve.
Beef Soup,
Boil six pounds of beef in seven quarts of water, with
one onion, one carrot, one turnip, and eight whole
SOUPS. 123
cloves, for six hours ; strain, arid thicken with half u
cup of flour, and boil one hour longer, then stir in some
of the beef cut into small pieces, and serve.
N. B. Use celery in all kinds of soup when you can
obtain it.
Mock Turtle Soup.
Take the brains from a calf s head, and put them in
bowl of cold water ; wash the head, and let it stand
in a pan of cold water two hours ; then put it in the soup-
kettle with eight quarts of cold water and a shin of
veal ; let this boil three hours, and then set away to
cool over night. In the morning cut up the veal and
put into the soup-kettle, with a stalk of celery, one
onion, one carrot, one turnip, two parsnips, three blades
of mace, one stick of cinnamon, ten cloves, salt, pep-
per, and two heads of parsley. Cover this with three
pints of cold water, and boil two hours. Strain this,
and wash the soup-kettle, then turn the soup back,
Now skim the fat from stock, and put that into the ket-
tle also. Put into the frying-pan two spoonfuls of but-
ter, and when it boils up stir in four of dry flour, stir
until a dark-brown (but not burned), and when the soup
boils up stir this in. Now braid half of the braina
(which you tied in a muslin cloth, and boiled with the
head), and stir them in. Stir in also a spoonful of
walnut catsup, one of mushroom catsup, and one of to
mato catsup Boil two hours, and then put in the fact
124 THE APPLEDORE COOK BOOK.
cut in very small strips, one glass of port wine, and
one lemon cut into thin slices, and let it boil up once,
and dish. When in the tureen, put in the egg balls.
To make the egg balls, boil four eggs ten minutes, drop
them in cold water, and take out the yolks and pound
them in the mortar until they arc reduced to a paste,
then beat them with one teaspoonful of salt, a little
pepper, and the white of one egg. Make them into
round balls the size of a walnut, roll them in flour, and
fry them brown in butter, being careful not to burn
them. They are now ready for the soup.
Oyster Soup,
Wash one quart of oysters, if they are solid, in one
quart of cold water ; if not, one pint of water ; drain
the water through a cullender into the soup-kettle ; set
the kettle on the fire, arid when the liquor comes to a
boil, skim it; then add one quart of rich new milk;
just before it comes to a boil, turn in the oysters, and
thicken with two spoonfuls of corn starch wet with milk ;
then stir in half a cup of butter, and season with pep-
per and salt. Let this boil up once, and serve immedi-
ately. Be very carelul that they do not burn. A safe
way is to boil the milk in a basin, which is set into
another of water, and then turn it on the oysters just
before removing it from the fire.
FISH.
Baked Cod and Salmon,
TAKE a fish weighing eight or nine pounds, wash and
dry it ; then lay in the pan, and skewer to keep the
head and tail together. Stuff the belly and eyes with
a stuffing made of chopped pork, pounded biscuit, sweet
herbs, pepper, salt, onions, and butter. Sew up the
belly and bake two hours. Flour well and baste often.
Make the gravy in the following manner : Stir into
one pint of boiling water two spoonfuls of flour wet
with cold water, one spoonful catsup, a pinch of ground
mace, half a teaspoon of ground parsley, and a glass
of red wine ; salt and pepper Let this boil, and when
the fish is dished, stir the gravy that is 5;i the pan into
the made gravy. Add the wine the last thing. Gar-
nish the fish with sliced lemon and the yolks of hard
boiled eggs.
Scalloped Fish,
Skin and cut into small pieces a cod or haddock, and
lay in a deep earthen dish. Dredge in about half a
cup of flour, one spoonful of salt, one teaspoon I ul of
pepper. Cut about two spoonfuls of butter into small
pieces and strew in ; cover the whole with new milk,
and bake forty minutes.
125
POULTRY.
To Clean Poultry,
FIRST singe over blazing paper or alcohol ; then cut
off the feet and tips of the wings ; and the neck as far
as it looks dark ; then, with the blade of a knife, take
out all the pin-feathers ; now turn the skin of the neck
back, and with the fore-finger and thumb draw out the
crop and wind-pipe ; cut a slit in the lower part of the
fowl, and draw out the intestines, being careful not to
break the gall-bag, as it will spoil the flavor of the meat.
It will be found near the upper part of the breast-bone
and attached to the liver. Now wash thoroughly in sev-
eral waters, and drain. If the poultry is at all strong, let
it stand in water several hours, with either charcoal or
ealcratus. Split the gizzard, and take out the inside and
inner lining ; wash and put on to boil in two quarts of
cold water (this is for the gravy).
Eoast Turkey,
Prepare as directed ; make a dressing with six pounded
crackers, one teaspoonful of pepper, one tablespoonful of
Fait, one of sage, one of summer-savory, one of parsley,
two eggs, butter the size of an egg, and cold water to
126
POULTRY. 127
moisten ; stuff the turkey with this ; stuff the breast first,
and the remainder put in the body. Now cross and tie the
legs down tight ; run a skewer through the wings, fasten-
ing them to the body ; fasten the neck under the body
with a skewer, and tie all with a twine. Rub the turkey
with salt, and spit it ; baste often with the drippings and
flour, and occasionally with butter. About fifteen min-
utes before dishing baste with butter, and dredge on a
little flour ; this will give it a frothy appearance. For
eight pounds, allow one hour and three quarters, if
roasted in the tin-kitchen ; if in the oven, one hour and
half, and fifteen minutes for every pound more or less.
Serve with giblet gravy and cranberry sauce.
To make the gravy : Boil the heart, gizzard, liver, and
neck in two quarts of water two hours ; then take them
up and chop the gizzard and heart ; braid the liver and
put them back again ; thickon with one spoonful of flour
wet with cold water; season with salt and pepper. Let
this simmer one hour longer, and when you dish the
turkey turn the drippings into this gravy ; boil up once,
and send to the table. Make all the gravy for poultry
in this manner, omitting the chopped gizzards in chicken
gravy.
Koast Chicken,
Prepare, stuff and truss the same as turkey. A pair of
chickens, weighing each two and a half pounds, will
require an hour and a quarter to roast if in the tin-
kitchen ; one hour if in the oven.
128
THE APPLEDORE COOK BOOK.
Roast Goose,
Prepare, as directed for poultry, and stuff the
with a dressing made in the following manner : Pare and
boil potatoes ; mash them and mix with one fourth of an
onion chopped fine, one spoonful of sage, one of salt, one
teaspoonful of pepper, a small piece of butter. Truss,
and roast (if it weighs ten pounds) one hour and three
quarters if in the tin kitchen, but if in the oven one
hour and a half. Make the gravy as for turkey, and
serve with apple-sauce.
Skim off all the fat before putting the drippings in
the gravy.
Roast Duck,
Prepare the dressing as for goose, and roast before a
hot fire forty minutes, or if in tho oven have it very hot
and roast thirty minutes. Serve with either apple-sauce
or currant jelly. Make gravy the same as for turkey.
This time cooks the goose and ducks rare.
Roast Partridges,
Clean and truss ; then lard and roast thirty minutes.
Serve with currant jelly To make the gravy : Put one
spoonful of butter into a basin, and when it boils up stir
in one spoonful of dry flour ; stir until a dark brown ;
then pour on half a pint of boiling wator. Season with
salt, pepper, the partridge drippings, and a spoonful of
POULTRY. 129
currant jelly. Or serve with bread sauce, the rule foi
which you will find under sauces.
To lard a bird : Cut fat salt pork into thin, narrow
slices, and put one end of the slice through the eye of a
larding needle. (You can obtain one at any kitchen
furnishing store.) Now run the needle under the skin
of the bird, and draw the pork half way through, hav-
ing the pieces about an inch apart.
Roast Grouse,
If you stuff them, make the dressing the same as for
turkey ; but they are not often stuffed. Roast thirty
minutes, and serve with currant jelly. The gravy made
the same as before directed
Boast Pigeons,
Lard and roast the same as partridges. Make the
gravy the same, with the addition of one teaspoonful of
clove and half a wineglass of claret. The pigeons must
be young, or they will not be nice roasted.
Small Birds,
Woodcock, quail snipe, and plover may be cooked
in the same manner as partridges, allowing fifteen min-
utes to roast, and serve on toast.
VENISON.
Boast Venison,
IF in winter keep the venison three weeks after being
killed ; but if in summer, ten or twelve days will be
sufficient. Draw the dry skin from a leg of venison, and
cut off the shank ; roast half an hour, and then baste
with salt, water, butter, and flour ; when it has roasted
one hour and a half, baste with claret wine. If it is to
be berved on blazers, two hours will ccok a log weigh-
ing fifteen pounds, but if not, roast four hours. A sad-
dle of venison is cooked in the same way, but will re-
quire only half as much time to roast To make the
gravy, put the shank in a basin with three quarts of
cold water, a few cloves, one onion, half a pound of
beef, salt, and pepper ; boil until there is about a quart
of liquor, then strain, and thicken with two spoonfuls of
flour. When the venison is dished add the drippings
and one glass of claret wine. Boil up once and serve.
Have the dishes on which the venison is served and the
plates very hot.
Venison steak and pie is cooked the same as beef.
130
ENTREMETS.
Stewed Beef with Mushrooms,
VERY nice. Take five pounds of beef (with as much
tenderloin as possible), put in a pan, and set in the
oven fifteen minutes ; then take the meat and put it in
a email porcelain kettle, and dredge with salt, pepper, a
teaspoonful of mace, half of clove, half of allspice, and
two spoonfuls of flour ; now put in cold water enough
to cover the meat, and stew slowly, keeping the stean
in, three hours. Then put in half a tumbler of mush
room catsup and a glass of claret wine, and simmer hali
an hour longer. Serve with plenty of gravy.
Fillet of Beef with Mushrooms,
Cut the fillet into slices about half an inch thick, and
lay them an hour in molted butter, having first sprinkled
them with salt and pepper At the end of that time
place them over a brisk fire, and when well browned on
one side turn them and brown on the other. Then lay
them in a hot dish, and into the butter that remains in
the pan put one spoonful of dry flour, and brown ; when
brown, add half a cup of boiling water, and half a
131
132
THE APPLEDORE COOK BOOK.
wineglass of mushroom catsup or maderia wine. Poui
the gravy over the fillet, and serve.
Alamode Beef,
Take six pounds of the round of beef, cut deep gashes
in it, and rub into it a handful of salt, a spoonful of
cinnamon, half of clove, half of allspice, one of mace,
one of pepper, and half a cup of flour. Fill the gashes
with dressing made as for turkey, with the addition of
a little chopped onion. Sew the gashes together, and
bind the beef with strips of cotton cloth. Lay the beef
in a small kettle that can be covered tight ; put in a
whole onion and cold water enough to cover the beef.
Simmer three hours, and then make a thickening with
four spoonfuls of flour, and stir in, and at the same time
Btir in two spoonfuls of either mushroom or walnut cat-
sup and simmer one hour longer. Some persons think
that the addition of a glass of claret or Madeira is an
improvement ; but it is very nice without.
Bouilli Beef,
Take six pounds of lean beef and rub into it two
spoonfuls of salt, one hall of pepper, one cup of flour ; then
lay in a email kettle, which you can cover tight. Cut
into this one carrot, one small turnip, one onion, two
parsnips, and cover with cold water. When it comes to
a boil skim, then set back where it will simmer three
hours ; at the end of this time thicken with three spoon-
fuls of flour, ond cut in three potatoes ; cover and sim-
mer again one hour. If not seasoned enough, add more
ealt and pepper.
ENTREMETS. 133
Bouilli Tongue,
Boil and Bkin the tongue the day before, and prepare
in the same way as bouilli beef, allowing it two hours
to simmer.
Stewed Partridges,
Place two partridges in a small kettle, and dredge
with salt, pepper, flour, half a teaspoonful of mace, half
of cloves, and cover with cold water. Cover tight and
simmer two hours Thicken with three spoonfuls of flour,
and stir in two spoonfuls of catsup ; simmer one hour
longer and serve. Grouse and pigeons are stewed in the
same manner. Garnish all the foregoing dishes with paste
cakes.
Brown Fricassee of Chicken,
Out two chickens or old fowl into handsome pieces,
and parboil them in just water enough to cover them ;
when they are tender, take them up and drain them dry.
Cut a pound of salt pork into slices, and fry them brown ;
take up the pork, dredge the chicken with salt, pepper,
and flour, and fry a dark brown in the pork fat. When
the chicken is all fried, stir into the remaining pork fat
half a cup of dry flour ; stir this until a dark brown, then
pour on it one quart of the liquor in which the chicken
was boiled. (This liquor must be boiling.) Season with
pepper and salt to taste. Lay the chicken in this gravy,
and simmer twenty minutes. Garnish the dish with
boiled rice.
184
THE APPLEDORE COOK BOOK,
White Fricassee of Chicken.
Boil the chicken until tender, then cut it into email
pieces. With the water in which it was boiled make
a gravy, allowing half a cup of flour and two spoonfuls
of butter to every quart of water. Season with pepper
and salt; turn in the chicken, and let it boil five min-
utes, and serve. Garnish the dish with boiled rice.
Chicken Carry,
Make the same as white fricassee, with the addition
of one teaspoonful of Indian curry to one pint of gravy,
if it is liked strong, if not, half a teaspoonful. Dissolve
the curry in a little water, and stir in. Garnish the
dish with rice. Veal and mutton can be curried in the
same manner.
Chicken Pie,
Prepare the chicken as for white fricassee ; turn into
a deep earthen dish and cover with a paste, and bake
one hour.
Salad Dressing,
One tablespoonful of mustard, one of sugar, one tea-
spoonful of salt, one tenth of cayenne pepper, and the
yolks of three uncooked eggs. Put this mixture in an
earthen dish and set on ice ; stir with a wooden or sil-
ver spoon until it is all well mixed, then add, very
gradually, one bottle of table oil. Stir until very light ;
ENTREMETS. 135
then stir in half a cup of vinegar. One cup of whipped
cream is a great addition to it ; stir in the las| thing
Be sure that you stir evenly, and one way all the time
This is enough for four quarts of salad.
Broiled Chicken,
Split down the back, wash, and wipe dry, and broil
over clear coals twenty-five minutes. Season with pep-
per, salt and butter.
Chicken Salad,
Boil tender four good-sized chickens ; when cold, cut
off the white meat, and chop rather coarse. Cut off the
white part of the celery and chop in the same manner.
To two quarts and a pint of the chicken allow one
quart and a pint of the celery and a spoonful of salt.
Mix well together, and then stir in part of the dress-
ing. Shape the salad in a flat dish, and pour over the
remainder of the dressing. Garnish with hard boiled
eggs, beets, and the tops of the celery.
Lohster Salad,
Lobster salad is made the same as chicken, using
lobster instead of chicken, and lettuce instead of celery.
Chicken Patties,
Make the shell as for tarts, only larger, and prepare
the chicken as for white fricassee, but cutting it smaller,
1 THE APPLEDORE COOK BOOK.
and taking out all the bones. Fill the shells, and send
to the table immediately.
Devilled Turkey,
Take the legs (the first and second joints) of a roast
turkey (if underdone they are still better), and cut
deep gashes in them, and into these gashes put a little
mixed mustard, a little salt and cayenne pepper ; lay on
the gridiron until heated through ; then place on a very
hot dish, and spread with butter. Serve immediately.
Any kind of fowl may be served in the same way.
Potted Pigeon,
Clean, then stuff the pigeons with a dressing made
as for turkey. Sew them up and truss ; put them in a
kettle with water enough to rover them, and boil half
an hoar, then take up and drain them. Roll them in
flour, and fry brown in pork fat Thicken the liquor
in which they were boiled with flour, pepper, salt,
cloves, mace, and catsup. Put the pigeons in this
gravy and simmer two hours. Serve in the gravy.
Add half a glass of claret if you choose.
Pigeon Pie,
Prepare as for stewed pigeons, then turn into a deep
earthen dish, and cover with paste. Bake forty-five
minutes.
ENTREMETS. 137
Quail Pie,
Lay the birds in a deep earthen dish, and season
with pepper, salt, and a little butter ; then dredge in
flour Nearly cover with cold water ; cover with a
paste, and bake one hour.
Snipe Pie,
Made the same as quail pie.
Oyster Pie,
Line a tin plate with plain paste, and then put in
two dozen oysters, sprinkle with a little pepper, salt,
and grate on a little nutmeg. Strew in a little butter,
and cover with a rich paste, Bake twenty minutes, and
serve immediately.
Oyster Patties,
Make the shell the same as for chicken patties, Put
one quart of oysters in a basin with their own liquor,
and let them boil three minutes. Season with a little
salt, pepper, and a heaping spoonful of butter ; fill the
shells with this, and send to the table immediately,
Oyster Eoast,
Cook the same as for patties, but serve on buttered
toast.
138
THE APPLEDORE COOK BOOK.
Scalloped Oysters,
Put a layer of oysters in an oval dish, and 'hedge
in a little salt, pepper, and butter ; then a layer of
rolled cracker, and another of oysters ; dredge the oys-
sters as before, and cover with cracker ; over the
cracker grate a little nutmeg, and lay on small pieces
of butter. Bake twenty minutes in a quick oven ; add
a glass of Maderia wine if you choose. Allow four
crackers, two spoonfuls of butter, and one teaspooflful
of pepper to one quart of oysters. Fill the dish to
within an inch of the top
Fried Oysters,
Drain the oysters on a sieve ; roll them in cracker
crumbs, and fry in boiling lard a light brown. Serve on
brown-bread toast When you desire them fried in bat-
ter, make one as for apple fritters, and fry in boiling
lard. Have the dishes very hot.
Broiled Oysters,
Prepare in crumbs as for frying, and broil a light
brown. Examine oysters carefully to see^tTiat there arc
not pieces of shell among them. Some oysters need
more salt than others.
Veal Croquettes.
Chop fine two pounds of cold veal ; season with one
teaspoonful of pepper, one tablespoonful of salt, one of
ENTREMETS.
Mix nrith this two eggs and one fourth of a
cup oi water. Mix this thoroughly, and make into
pear shapes about the size of an egg. Have two well-
beaten eggs ; dip the croquettes into them, and fry a
light brown in boiling lard.
Rice Croquettes,
Boil one cup of rice, as for a vegetable, and when
cool, mix with four well-beaten eggs, one grated nut-
meg, half a cup of sugar, and if not salt enough, a
little more salt. Make into pear shapes about the size
of an egg, then dip in well-beaten egg, and fry in lard
a light brown.
Macaroni in Cream,
Wash a pint of macaroni, and then put in a Lasin
with cold milk ; set this into another basin with some
water, and let it stand on the fire twenty minutes ;
then take off, and when it gets cold, stir in one tea-
spoonful of salt and three well-beaten eggs; turn th'*
into a shallow dish, and bake twenty minutes.
Queen Fritters,
Into half a pint of boiling water stir half a cup of but
ter, and when this boils up, stir in one pint of flour ; let
this cook about five minutes, beating well all the time ;
then take off, and turn into an earthen dish. When this
is cool, break five eggs into a dish, but do not beat them ;
turn one third of the eggs into the dish with the paste,
140 THE APPLEDORE COOK BOOK.
and beat all together with the hand. When this is well
mixed, turn in half of the remainder ; beat as before, and
then add the remainder of the egg, and beat twenty min-
utes. Drop this paste in teaspoonfuls into boiling lard, and
fry until they crack open (this will be in about fifteen or
twenty minutes). Serve with or without sugar and wine.
Plain Fritters,
Beat to a froth two eggs, and stir into this half a pint
of milk, one teaspoonful of salt, two cups of flour ;
beat this lightly, and drop by teaspoonfuls into boiling
lard, and fry a light brown.
Apple Fritters,
Make the batter as for plain fritters. Pare and core
nice tart apples ; cut them in thin slices, dip them in
the batter, and fry brown.
Pancakes,
Beat to a froth three eggs ; stir into this half a pint
of milk, one teaspoonful of salt, and three tablespoonfule of
flour. Heat the frying-pan, and grease well with butter;
turn one third of the batter into it, and fry a light
brown on one side, shaking the pan frequently to pi
vent burning. When brown on one side, turn and
brown the other. When done, spread with jelly, fold,
and serve immediately. You can omit the jelly, and
spread with sugar, if you choose.
PUDDINGS.
Baltimore Pudding.
ONE cup of molasses, one of milk, one of chopped suet,
one of chopped raisins, three and a half of flour, one tea-
spoonful of saleratus, one tablespoonful of cinnamon, one
teaspoonful of cloves, one of mace, one of allspice, and
one grat^l nutmeg. Beat the molasses, suet, raisins,
and spice Together ; then stir in the milk, in which dis-
solve the saleratus, then the flour. Steam five hours or
more. You cannot steam it too much. This pudding is
nicer the second day than the first. Serve with wine
sauce.
Wedding Pudding,
One cup of clear salt pork chopped fine, one of chop-
ped raisins, two of sugar, three and a half of flour, one
of milk, one teaspoonful of saleratus, one of cloves, one
of cinnamon. Beat together the pork, sugar, raisins,
and spice, then add the milk, in which dissolve the
saleratus, and then the flour. Steam four hours or more.
Servo with rich wine sauce.
141
112
THE APPLEDORE COOK BOOK.
Plum Pudding.
One quart of bread (bakers' is the best), one quart
of milk, six eggs, one cup of brown sugar, one of rno-
lasses, one of suet, one teaspoonful each of cinnamon,
clove, allspice, mace, and nutmeg, one cup of currants,
one of raisins, one quarter of a pound of citron. Boil
the milk, and pour on the bread ; let this ^tand one
hour ; then stir into it the sugar, spice, suet, raisins,
and currants; beat the eggs to a froth, and stir in.
Have ready a deep earthen pot well buttered, and turn
the mixture into it, and bake four hours, or steam five.
Serve with rich wine sauce.
s^ne
Christmas Pudding.
Ten crackers, one quart of milk, five eggs^Jne pint of
.sugar, one and a half cups of chopped suet, one cup of
molasses, one cup of brandy, one spoonful of salt, one
nutmeg, one tablespoonful of cinnamon, two teaspoonfuls
of cloves, two of allspice, two of maSB, two of currants,
two of raisins, and a quarter of a pound of citron.
Break the crackers up and soak in the milk overnight.
(Set in a cool place where it will not sour.) In the
morning mix with it the sugar, molasses, suet, salt, spice,
brandy, and fruit. Boil or steam five hours. Serve with
a rich wine sauce.
Bread and Butter Pudding.
Butter a deep pudding-dish ; cut a small brick loaf into
thin slices, and butter them ; lay a layer of them in the
PUDDINGS. 143
dish, and then Sprinkle with raisins, currants, and thin
slices of citron, then another layer of bread, and so on,
until the bread is abused ; cover with a custard
made with nine eggs, one cup of sugar, three pints of
milk, two teaspoonfuls of salt, and one nutmfcg. Let this
stand three hours, and then bake one hour and a half
in a moderate oven. Serve with a rich wine sauce,
Snow Pudding,
Soak half a box of Cox's sparkling gelatine in half a
cup of cold water two hours ; pour on this nearly a pint
of boiling water, stir until the gelatine is all dissolved,
and then stir in two cups of sugar and the juice of two
large lemons ; stir this a few minutes, and then add the
whites of six eggs. Now set the basin into another of
ice-water, being careful not to let it come over the basin
in which the mixture is Beat this until it is white and
stiff; turn into the dish in which it is to be served, and
set on the ice until^he last moment.
iUhc
Sauce for Snow Pudding,
Beat together the yolks of six eggs and half a cup of
sugar ; add to this two spoonfuls milk and half a tea-
spoonful of salt. Put one pint of milk into a small pail ;
set ihe pail into a basin of boiling water (be careful that
it does boil into the milk) ; let this come to a boil, and
then stir in the eggs. Stir this two minutes, and then
take off and set in ice-water ; stir occasionally until cool.
Have it ice cold and flavor with vanjjia.
144
THE APPLEDORE COOK BO
BOOK.
Oocoanut Pudding,
One quart of milk, one teaspoonful of butter, the yolks
and the whites of three eggs, one cup of sugar, one
cocoanut and milk of cocoauut. Bore a hole in the
cocoanut and drain out the milk ; then crack the nut and
take from the shell ; pare off the brown skin and grate.
Butter a pudding-dish and lay the cocoanut in it, then
pour over it the custard. (Scald the milk before making
the custard ) Bake in a moderate oven until it is firm
in the centre, -which you can tell by cutting with the
handle of a teaspoon. Frost immediately upon taking
from the oven, with the whites of two eggs and one
cup of sugar beaten to a stiff froth.
Oocoanut Pudding, No, 2,
Six eggs, one cup of sugar, one quart of milk, one
cocoanut, milk of cocoanut. Prepare the cocoanut as
for No. 1. Beat the eggs and sugaxto a froth, stir ia
the milk and then the cocoauut ; buRr a pudding-disd,
turn in the mixture, and bake twenty or thirty minutes
When the fresh cocoanut is riot in the market, use one
cup of the desiccated cocoanut and the juice of one
fresh lemon
Ginger Pudding.
One cup of butter, two of sugar, one of milk, four of
flour, one tablespoonful of ginger, one teaspoonful of
saleratus, two of cream of tartar, four eggs. Beat the
PUDDINGS. 145
sugar and butter to a cream, then* stir in the eggs,
which are well beaten ; then the milk, and last the
flour, in which the saleratus, ginger, and cream of tar-
tar are well mixed. Bake in a pudding-dish forty-five
minutes. Serve with lemon or vinegar sauce.
Beverly Pudding,
Pare, boil, and mash six good-sized potatoes; pcui
over them one quart of boiling milk ; stir well, and let it
get cold ; then add to it the yolks of five eggs, and
the whites of three, beaten with one large cup of sugar,
the grated rind and juice of two lemons. Bake thirty
minutes, and then frost with the whites of two eggs and
one cup of sugar beaten to a stiff froth ; set back in the
oven until it is a delicate brown, then set away to cool.
To be eaten ice cold.
Lemon Pudding,
^
One quart of milk, a piece of butter the size of an
egg, one heaping cup of sugar, one cup of ground rice,
the rind and juice of two lemons, six eggs. Take one
cup of milk from the quart, and put the remainder in
a tin pail ; set the pail into a basin of boiling water
Wet the rice with the cup of cold milk, and when the
milk begins to boil, stir it into it with one teaspoonful
of salt ; let this boil ten minutes, then take off and let
it get blood warm. Beat the eggs, sugar, and lemon
together, and stir into the mixture. Bake in a buttered
dish half an hour. To be eaten cold.
146 THE APPLEDORE COOK BOOK.
Lemon Pudding, No, 2,
One cup of flour, butter the size of a small egg, three
pints of milk, eight eggs, the grated rind of four and the
juice of two lemons. Rub the butter and flour together,
add the beaten eggs, and stir all into the boiling milk ;
set this away to cool, and when cold, add the lemon
find three cups of sugar. Line the pudding-dish with
paste, or not, as you choose. Bake thirty five or forty
minutes.
Corn Pudding,
Put one quart of popped corn into a pudding-dish;
stir into one quart of milk two teaspoonfuls of salt, and
turn the milk on the corn. Bake twenty minutes. Serve
with sugar and cream.
Boiled Cherry Pudding,
One brick loaf soaked until soft in^ne pint of new
milk ; then add three eggs well beaten, and one quart
of ripe cherries. Boil two hours and a half. Serve with
either wine or vinegar sauce.
Baked Whortleberry Pudding.
One cup of butter, two of sugar, four of flour, one of
sour milk, five eggs, one teaspoonful of saleratus, four
cups of berries. Beat the sugar and butter to a cream ;
tnen add the eggs, which have been well beaten, then
t,he milk, in which the saleratus is dissolved, and lastly,
PUDDINGS. 147
the berries. Bake one hour, and serve with a rich
wine sauce.
Appledore Pudding,
Butter a pudding-dish and line it with stale cake ;
then fill it within three inches of the top with blue-
berries, blackberries, or currants. To one quart of blue-
berries or blackberries allow half a cup of sugar, if cur-
rants allow one cupful. Cover the whole with cake,
and wet with half a tumbler of wine. Bake half an hour,
and frost with the whites of two eggs and one cup of
sugar beaten to a stiff froth ; set back in the oven, and
bake a light brown. To be eaten without sauce.
Bird's Nest Pudding,
Pare and core six large apples (being careful not to
break them). Make a syrup of one quart of water and
one cup of sugar; simmer the apples in this until they
are tender, but not so tender but that they will keep
their shape ; lay them in a pudding-dish, and cover with
a custard made with one quart of milk, five eggs, and
three spoonfuls of sugar. Bake until the custard is firm.
May be eaten either cold or hot, and without sauce.
Eice Meringue,
Two cups of boiled rice, one quart of milk, the yolk?
of six eggs and the whites of four, two spoonfuls of sugar
one teaspoonful of salt, half a teaspoonful of the extract
of lemon. Bake thirty-five minutes ; then frost with the
148
THE APPLEt>ORE COOK BOOK.
whites of two eggs, one and a half cups of sugar, one
tablespoonful of corn starch, beaten to a stiff froth.
Flavor with lemon. Bake a light brown, and serve hot
without sauce.
Pavilion Pudding.
Lay in a mould alternate layers of fruit and silver
cake. (Cut the slices about two inches thick.) Make
a custard with six eggs, one quart of milk, and one
teaspoonful of salt. Pour this over the cake, and let it
stand in a cool place two hours ; then steam three
hours. Serve with a rich sauce.
Frozen Pudding,
Place in a mould slices of light cake, and between
hem any kind of preserves ; when the mould is nearly
lull, cover with cold soft custard. (Dissolve a spoonful
of gelatine in the custard when you make it.) Cover
the mould and pack in a box of salt and ice, as you
would ice cream. Let this stand in the salt and ice
five hours. When you dish it dip the mould in a pail
of hot water for one instant, wipe the mould, take off
the cover, and turn the pudding out. Serve immedi-
ately. Be sure that the cover of the mould is so tight
that it will not admit one drop of water. It should be .
made of block tin.
f,
Pruit Pudding.
Take one quart of cake crumbs and mix with a custard
made of a pint and a half of milk, four eggs, one spoon-
PUDDINGS. 149
ful of sugar, two spoonfuls of wine, and a little nutmeg ;
let this stand half an hour, and then stir in half a cup
of currants, one cup of raisins, and a few strips of citron.
Butter a pudding-dish and turn in this mixture. Bake
one hour. Serve with a rich wine sauce.
Almond Pudding,
Pound to a paste one pint of blanched almonds.
Boil one quart of milk, and into it, while boiling, stir
in the almonds and two spoonfuls of flour, mixed
with cold milk, one teaspoonful of salt ; cook this ten
minutes. Let this get cool, and add five well -beaten
eggs and half a teaspoonful of bitter almond, with one
cup of sugar. Bake thirty minutes. Serve cold or hot.
Sunderland Pudding,
Beat to a froth six eggs. Mix gradually one quart of
milk with one cup of flour ; stir into this the eggs and
one teaspoonful of salt. Bake twenty minutes in little
earthen cups, such as you bake drop cakes in. Serve
immediately with rich sauce.
Pine Apple Pudding,
Butter a pudding dish, and line the sides with slices
of stale sponge cake. Pare and cut a large pineapple into
thin slices; place a layer of it in the bottom of the dish,
and sprinkle with sugar, then another layer, and so on,
150 THE APPLEDORE COOK BOOK.
until the dish is nearly full ; then pour over the whcle
two thirds of a cup of cold water, and cover the whole
with slices of cake which have been dipped in cold
water. Cover the whole with a plate, and bake slowly
two hours. Serve with sugar and cream. (Use in all
one cup of sugar.) Bread may be used instead of cake.
Omelet Souffle,
Beat together the yolks of four eggs and two spoon-
fuls of sugar ; then beat to a froth the whites of eight
eggs and stir into the yolks and sugar. Flavor with
half a teaspounful of bitter almond. Turn into a
buttered dish ad bake twelve minutes. Serve instantly
PIES.
Puff Paste,
Two cups of butter, one quart of flour, one tablespoon-
ful of salt, one of powdered sugar. Wash the butter in
cold water until it is light and waxy ; divide into two
parts and set in the ice chest one hour. Mix the sugar
and salt with the dry flour, and then wet with ice-water
enough to make a soft paste (mix with a knife, and use
the hands as little as possible) ; roll this on the board
with the rolling-pin, about half an inch thick ; now cut
one of the cakes of washed butter into thin slices, and
e-pread on the paste ; dredge with flour and fold up ; then
pound lightly with the pin, and then roll out as before,
and spread the second cake of butter the same as the
first ; dredge and fold again ; now roll thin as before,
and then roll up and place on a plate, and set in the ice
chest one or two hours. When ready to cover the pie,
cut just enough from the end of the roll to cover the pie ;
sprinkle the board with a little flour, place the paste upon
it, and fiour the rolling-pin with the hand ; now roll/rom
you, and towards your left hand ; roll very lightly until
the right size ; then cover and bake immediately. Quick-
elasticity are very important, also the washing
151
152 THE APPLEDOKE COOK BOOK.
of the butter. Use as little flour as possible in rolling the
paste ; always make it in a cool room. It is a mistake
to think the paste must be hard to be good ; always have
it soft enough to roll easily.
Green Apple Pies,
Pare, qmarter, core, and stew nice tart apples in water
enough to prevent them from burning. When tender,
sweeten very sweet with white sugar, fill the pie-plate,
which has been lined and edged with paste, grate on a
little nutmeg, cover and bake forty-five minutes.
Dried Apple Pies.
Pick and wash one quart of dried apples, and put in a
porcelain kettle with two quarts of water and two of
cider; let this stand over night, and in the morning
place on the fire and simmer three hours; then lay in
(but do not stir) two quarts of sugar, and simmer two
hours longer ; then turn into a stone pot, and put
away for use. Make the pies the same as green apple.
Peach Pies,
Line the plate with plain paste, and lay in the plate
five peaches, which just press between the fingers, but
do not take out the stones, as they flavor the pie ; now
fill the plate with peaches which have been cut in two
and the stones taken out. Sift over this a small cup of
PIES. 158
sugar, and then add two spoonfuls of water. Cover and
bake in a moderate oven one hour. Do riot peel the
peaches ; they are very much better not to be.
Plum Pies.
Made the same as peach.
Mince Pies,
Two pounds of tender lean beef; chop it while raw
very fine ; take one cupful of chopped suet, two pint
bowlfuls of chopped apple, one of stoned raisins, half a
bowlful of currants, half a pound of citron, one bowlful
of sugar, one half of molasses, two tablespoonfuls of
mace, two of cinnamon, one of allspice, one of cloves,
four grated nutmegs, three tablespooriftils of salt. Mij
all this thoroughly with the hands, and then add one
quart of cider Put the mixture in a large earthen pan,
and place over a kettle of boiling water and scald ; if
there is not sugar and spice enough, season to taste.
When scalded, stir in one pint of wine and half a pint of
brandy. Do not let any one kind of spice predominate.
If not moist enough, use more cider. Prepare the plates
as for apple pies, and spread in a cupful of the mince
meat and cover with a rich puff paste. Bake one hour.
Lemon Pies,
Line a medium-sized plate with plain paste, and rim
with three thicknesses of puff paste ; set the plate in a cool
154 THE APPLEDORE COOK BOOK.
place until the filling is ready. Beat to a froth one tea-
cup of sugar, the rind and juice of one lemon, and the
yolks of two eggs ; then beat the whites of two eggs to
a stiff froth, and stir in with one spoonful of milk ; turn
this into the plate which you have prepared, and bake
in a moderate oven forty-five minutes. Or you may line
a deep plate with plain paste, as for squash pies, and
turn the mixture into it, and bake forty minutes. This
is very nice if the directions are exactly followed .
Lemon Pies, No, 2
The juice of two and the rind of three lemons, one cup
of butter, one and a half of sugar, eight eggs. Beat the
sugar, butter, lemons, and the yolks of the eggs together ;
then add the whites beaten to a stiff froth. Bake in deep
plates, line with plain paste, fifty minutes in a moderate
oven.
Marlborough Pies,
Steam until tender six good-sized tart apples, and then
run them through the cullender ; etir in, while they are
hot, one spoonful of butter ; when cool, stir in the yolks
of three eggs, the rind and juice of one lemon, and one
teacup of sugar, which have been beaten together. Bake
in a moderate oven forty minutes, in a deep plate, as
squash pies. Cut and bake little cakes of puff paste, and
when the pie is cold, garnish it with them.
PUDDING SAUCES.
Eich Wine Sauce,
BEAT to a cream half a cup of butter, and very grad-
ually beat in one cup of sugar, one spoonful of corn
starch, one wineglass of wine, and the white of one
egg. When this is a perfect froth, stir in one third
of a cup of boiling water ; set this in warm water for
two minutes, stirring all the while, and then serve.
Plain Wine Sauce,
Put into a sauce-pan one cup of sugar and one cup
of water ; grate into this half a nutmeg, and put on the
fire to simmer ; let it simmer half an hour, and then add
one glass of wine ; simmer ten minutes longer, and serve.
Lemon Sauce,
Beat to a froth one spoonful of butter, one cup of
sugar, one spoonful of corn starch, and two eggs.
When very smooth and light, add one cup of boiling
water. Set the basin into boiling water, and stir five
minutes. Season with lemon, and serve
155
156 THE APPLEDORE COOK BOOK.
Vinegar Sauce,
One cup of boiling water, one of sugar, one table-
spoonful of flour, one of vinegar, and a little nutmeg.
Mix the flour with a little cold water, and stir into
the boiling sugar and water ; then stir in the vinegar
and nutmeg, and boil twenty minutes. Wine sauce is
very good made in this manner, using wine instead of
vinegar. Season with a little salt.
DISHES FOR THE SICK.
Beef Tea,
CUT half a pound of lean beef into very small pieces ;
do not have a grain of fat on it, and put into a bottle
that has a large opening (an olive or horseradish bottle
will be nice) ; put in half a cup of cold water, and cork
tight ; set this in a basin of cold water, and place on
the fire where it will come to a boiling point, but not
boil ; keep it at this temperature for two hours, then
strain, and season with salt.
Chicken Broth.
Put the bones and about one pound of the lean meat
of chicken into a sauce-pan with three pints of water.
When it comes to a boil, skim well, Simmer three
hours, and strain and salt. If the patient can bear it,
a little rice or tapioca boiled with it is an improvement.
Oatmeal Gruel,
Into one quart of boiling water, sprinkle two table-
spoonfuls of oatmeal ; let this boil forty minutes ; season
157
o THE APPLEDORE COOK BOOK.
with salt, strain and serve. If sugar, milk, or cream is
wished, it may be added.
Indian Meal Gruel,
One quart of boiling water ; stir into this one spoon-
ful of flour and two of Indian meal, mixed with a little
cold water Boil thirty minutes. Season with salt, and
strain. Use sugar and cream if you choose. If flour is
not liked, use another spoonful of meal instead.
Plum Porridge,
Into one quart of boiling milk stir two spoonfuls of
flour mixed with cold milk ; put in a handful of raisins
and a little grated nutmeg. Boil twenty minutes. Sea-
son with salt and strain.
Corn Tea,
Brown and pound in a mortar, one cup of sweet dry
corn ; pour on this two cups of boiling water, and steep
fifteen minutes. This is very light and nutritious, and
can be taken where the patient is very weak.
Oream Toast,
Heat half a cup of cream, and season with salt.
Toast two slices of bread a light brown, and pour the
cream over it. Serve immediately.
DISHES FOR THE SICK. 159
Wine Whey,
Let one cup of new milk come to a boil, and then
etir in half a wineglass of sherry wine. Boil a moment
and strain.
Vinegar Whey,
Boil one cup of milk, and stir in one spoonful of vin
egar; if this does not make it whey, stir in a little
more; when it curdles, strain.
Sour Milk Whey,
To one cup of boiling sweet milk, and one cup of
sour milk, and strain.
A Good Drink for the Lungs,
Wash clean a few pieces of Irish moss ; put it in a
pitcher, arid pour over it two cups of boiling water.
Set where it will keep at the boiling point, but not
boil for two hours. Strain, and squeeze into it the
juice of one lemon. Sweeten to taste. If the patient
cannot take lemon, flavor with wine, vanilla, or nutmeg.
Another Drink,
Beat lightly one egg and one spoonful of sugar. Stir
into this one cup of new milk, half a wineglass of wine,
and a little nutmeg. This is nice without the wine.
160 THE APPLEDORE COOK BOOK.
Another Drink,
Upon one teaspoonful of slippery-elm, pour one cup
of boiling water, strain, and season as Irish moss.
Lemonade,
The juice of one lemon and one spoonful of sugar.
Pour on this cne cup of boiling water, and set away to
cool.
Another Beef Tea,
Cut a pound of lean beef (the round is the best) into
dice. Put into a sauce-pan, with a teaspoonful of salt,
one of flour, and one fourth of pepper. Pour on this a
large pint of cold water. Let it stand an hour or two,
then put on the fire ; bring slowly to a boil, and boil
slowly an hour. If it has boiled away too much, add a
little hot water ; but this rather hurts it. Skim off care-
fully every particle of fat. This tea is more palatable
than the other, and can be taken by those not extremely
sick.
Sack Posset,
^r
"^Pound one Boston cracker, or one soda biscuit. Fnt
it in a pint of cold milk ; set on the fire, and simmer
fifteen minutes. Beat together one egg, one wineglass
of wine, a little sugar, salt, and nutmeg. Turn this
into the simmering milk, stirring constantly ; boil up
once, and take from the fire immediately
DESSERTS.
Charlotte Kusse,
Cur stale sponge cake into slices about half an inch
thick, and line three moulds with it, having a space of
half an inch between each slice ; set the moulds where
they will not be disturbed until the filling is ready. Now
take a deep tin pan and fill about one third full of either
snow or pounded ice, and into this set another pan that
will hold at least four quarts. Into a deep bowl or pail,
put one pint and a half of cream (if the cream is thick
take one pint of cream and half a pint of milk), whip the
cream to a froth, and when the bowl is full, skim the froth
into the pan which is setting on the ice ; keep on doing
this until the cream is all froth; now with the spoon draw
the froth to one side, and you shall find that there is some
of the- cream which has gone back to milk; turn this into
the bowl again, and whip as before ; when the cream is all
whipped, stir into it two thirds of a cup of powdered
sugar, one teaspoonful of vanilla, and half a box of gela-
tine, which has been soaked in cold water, enough to
cover it, one hour, and then dissolved in boiling water
enough to dissolve it, which will be nearly half a cupful ;
stir all this from the bottom of the pan until it begins to
grow stiff; then fill the moulds, and set them on the ice
in the pan for one hour, or until they are sent to the table.
161
162
THE APPLEDORE COOK BOOK
When ready to dish them, just loosen them at the sides,
and turn out on a flat dish. Have the cream ice cold
when you begin to whip it ; it is a good plan to put a
lump of ice into the cream while you are whipping it.
The directions being so long, may make it appear to be
a long and hard process ; but it is not so, for it is easily
and quickly made. The whip-churn you can get mad(
at your tinman's for a trifle, and as it will be found nece*
sary to have one to make many of these dishes 1 giv<
below directions for making it
A, is a hollow cylinder of tin, perforated ii
the bottom and upon the sides, as repre-
sented above.
B, handle.
C, dash of tin, and perforated like the bott
of the cylinder.
D, cover, fitting close upon the upper end of
tho cylinder. Ilavi the cylinder three iuchc
in diameter and ten inches in height : th
dash two and thrce-i] nailers inches in diam-
eter, anJ the handle thirteen inches long.
To be mado of block tin. With care this
will last in a private family fifty years.
NOTE. The whip-churn, for making Charlotte Russe and creai
can be procured at Sweetser and Clark's. Market Street, Portsmouth,
N. II., and at F. A. Walker & Co.'s, 83 and 85 Cornhill, and Nos
& H Bratlie Street, Boston, Mass.
Holland Cream,
Make the same as Charlotte Russe, omitting the cake
and vanilla. Flavor with half a wineglass of Holland
gin. Shape in blauc-mange moulds,
DESSERTS. 163
Lemon Oream,
The grated rind of one and the juif^e of two lemons,
a pint of water, one pint of sugar, six eggs. Beat the
whites of the eggs and the lemon together, then add the
water; let this stand one hour; then stir in the pint of
sugar and the yolks of the six eggs, and place over
a gentle fire, until it thickens. Stir continually. When
it is thick, set one side until it is cool enough to turn into
glasses ; then fill the glasses, and set where tLey will
get very cold
Velvet Oream,
Make the same as Charlotte Russe, omitting the cake
and vauiha, and flavoring with half a wineglass of wine.
Shape in blanc-mange moulds.
Italian Oream,
Make the same as Charlotte Kusse, omitting the cake,
and adding five well beaten eggs. Shape in blanc-mange
moulds.
Chocolate Oream,
Soak one box of gelatine in cold water enough to
cover it one hour. Put one quart of rich milk into a tin
pail, and set in a kettle with hot water to boil.
Scrape two ounces of French chocolate, and mix with
eight spoonfuls of sugar ; wet this with two spoonfuls
of the boiling milk, and rub with the bowl of the spoon
until a smooth paste, then stir into the boiling milk ;
now stir in the gelatine, arid then stir in the yolks of
I
164 THE APPLEDORE COOK BOOK.
ten well beaten eggs ; stir three minutes, take off and
strain ; set in a pan of ice water ; stir for ten minutes,
then add two spoonfuls of vanilla, and put into blanc-
mange moulds ; set away on the ice for three hours.
Serve with sugar and cream.
Blanc-mange made with Gelatine,
Soak a box of gelatine in cold water enough to cover
it one hour. Put three pints of milk in a tin pail, and
set in a kettle with hot water ; when the milk comes to
a boil, stir in the gelatine and two spoonfuls of sugar.
Flavor with vanilla or lemon, strain into blanc-mange
moulds, and when cool, set on ice to harden. Make
this, if possible, the day before it is to be used. Serve
with sugar and cream.
Moss Blanc-mange,
Free from pebbles and seaweed, and wash in several
waters one cup of Irish moss (get that that is not pressed);
let it soak in cold water one hour, then tie up in a mus-
lin bag, and put in a tin pail with three quarts of new
milk. Set the pail in a kettle with hot water, and boil
thirty minutes ; after it comes to a boil, stirring occa-
sionally. Press the bag between the side of the pail and
the spoon, to get out all the gluten ; stir in a tcaspoon-
ful of salt, half a cup of sugar, and flavor with anything
you please. Turn into blanc-mange moulds, and set
away to cool. Serve with sugar and cream. This IB
the best kind of blanc-mange.
DESSERTS. 165
Blanc-mange in Wine Sauce,
Put one quart of new milk into a basin, and set the
basin in another with hot water. When the milk comes
to a boil, stir in four spoonfuls of corn starch, mixed with
half a cup of milk and one teaspoon of salt ; stir arid
boil for ten minutes, and then turn into a blanc-ruange
mould. Set away to cool. When time to serve, turn
into a deep dessert-dish, and pour over it the following
sauce : Beat to a cream the yolks of two eggs, one
heaping cup of sugar, and a wineglass of wine ; then
stir in the whites of two eggs, beaten to a stiff froth.
Serve immediately. Always dip the moulds in cold
water before filling them with blanc-mange or cream.
Wine Jelly,
Soak one box of gelatine in half a pint of cold water
two hours ; then pour on a pint and a half of boiling
water, and stir until the gelatine is all dissolved, but
do not set near the fire ; now add the juice of two
lemons, and sweeten to your taste. Wring a piece of
thin muslin out of hot water, and lay in a fine s rainer ;
strain the jelly through this (after adding one pint of
wine to it). Make the day before using.
Lemon Jelly,
Make the same as wine jelly, using the juice of eight
lemons, and one pint more water instead of the wine.
This is very handsome when you make half of each kind,
166 THK APPLEDORE COOK BOOK.
and cut it up in small squares, and fill wineglasses with
it. Put half of each kind on a plate. Wine jelly may
be colored a bright pink by using cochineal ; yellow,
by using tincture of saffron, and green, by using the
juice of spinage ; but I would not recommond the use
of any coloring
Soft Custard,
Put one quart of new milk into a tin pail, and set the
pail into a kettle with boiling water, and sweeten with
one cup of sugar. Beat well the yolks of ten, and the
whites of four eggs, and mix with them half a cup of
cold milk. When the milk comes to a boil, strain the
eggs into it and stir two minutes ; then take off and
turn into a pitcher ; set the pitcher in ice water, and
stir until cool. Flavor with vanilla. Serve in glasses.
Almond Custard,
Almond custard made in the same way, using the
yolks of fourteen eggs and no whites, and flavor v,ith
one teaspoonful of bitter almond.
Snowball Custard,
Snowball custards are made the same as soft. Beat
the whites of six eggs to a stiff froth, and drop into
clear boiling water ; boil two minutes, and skim out ; let
it drain, and when the custard is put in glasses heap this
on top. They make the dish look very handsome.
DESSERTS. 167
Chocolate Oustard,
Set one quart of inilk on to boil as before directed.
Scrape with a knife one ounce of nice chocolate, and
mix with one heaping cup of sugar ; wet this with two
spoonfuls of boiling milk ; -work this into a paste with
the back of the spoon, and stir into the boiling milk,
and then stir in six well-beaten eggs ; stir three min-
utes, and then strain. Set in cold water and stir oc-
casionally, until cold, then stir in two teaspoons of
vanilla. Serve in glasses.
Coffee Custard,
Tie one cup of ground coffee in a piece of muslin,
and put on to boil with one quart of milk ; let it boil
ten minutes after the milk comes to a boil; then take
out and stir in one heaping cup of sugar, and the whites
of four and the yolks of eight eggs ; stir two minutes
and strain ; set in cold water, and stir occasionally until
cool. Serve in glass. All custards are improved by a
very little salt.
Steamed Custards,
Make the same as for baked, and steam until they are
firm in the centre.
Baked Custards,
One quart of milk, five eggs, two thirds of a cup of
sugar, one teaspoouful of salt. Fill the cups, and grate
168 THE APPLEDORE COOK BOOK.
over them a little nutmeg; then place in a deep pan,
with warm water. Bake in a moderate oven until they
are firm in the centre.
Floating Island,
Make the same as snowball custard, and serve in a
deep glass dish, with the whites of the egga heaped in
the centre.
Apple Snow,
Pare, slice, and quarter ten good-sized tart apples ;
steam them until tender, and then run them through the
cullender, and set where they will get ice cold. U hen
cold, add the grated rind arid the juice of two lemons,
one cup of sugar, and the whites of six eggs. Beat all
to a froth, and serve immediately in a deep glass dish.
Tipsy Parson,
Stick a large square of sponge cake full of blanched
almonds, and then lay it in a deep glass dish ; pour over
it a tumbler of sherry, and when the wine has all soaked
into the cake, fill the dish half full of soft custard.
Apple Float,
Fill a deep glass dish half full of soft custard, and
then heap up with apple snow. (Make the custard with
the yolks of the eggs )
DESSERTS. 169
Trifle
Cut stale cake into slices, and spread preserves be
tween them ; lay in a deep glass dish, and heap the
dish full of whipped cream.
"Wine Whips,
Into a pint of cream, stir half a cup of sugar, half a
glass of wine, and a lump of ice ; whip to a froth, and
fill the glasses.
Fruit Whips,
Fill the glasses one third full of any kind of preserved
berries or jelly, and then fill up with whipped cream.
Mock Sherbet,
Fill a six quart pan with new-fallen snow ; grate the
rind and squeeze the juice of six lemons into it, and
then stir in four cups of sugar. Serve immediately.
This can also be made with currant jelly.
Cream Cakes,
One pint of boiling water, one cup of butter, one quart
of flour, and the yolks of eight and the whites of ten
eggs. Put the water and butter in a flat sauce-pan, and
when it boils up, stir in all the flour at once ; keep over
the fire, and beat well for five minutes ; then when cold
break the eggs into a bowl, but do not beat ; turn about
170 THE APPLEDORE COOK BOOK.
three at a time on the paste, and beat all together half
an hour. When light, drop on tin sheets. Have half a
spoonful in a cake, and drop about two inches apart.
Bake forty minutes in a rather quick oven. When baked,
cut open at the sides with a small sharp pointed knife,
and fill with a cream made us for cream pies These are
very nice glazed with chocolate and filled with raspberry
or strawberry preserves.
Sponge Drops,
Beat to a froth three eggs and one teacup of sugar ; stir
into this one heaping coffee cup of flour, in which one
teaspooriful of cream of tartar and half of saleratus are
thoroughly mixed. Flavor with lemon. Butter tin sheets
with washed butter (Lird or salt butter will make them
taste bad), and drop in teaspoonfuls about three inches
apart. Bake instantly in a very quick oven. Watch very
closely, as they will bum easily Serve with ice cream.
Beat to a stiff froth the whites of two eggs, and beat
into them, very gradually, two teacups of powdered sugar
and two tablcspooufuls of corn starch. Flavor with lemon.
Butter tin sheets with washed butter, and then cover with
letter paper ; drop on this the mixture in tcaspoonfuls, and
about two inches apart. Bake fifteen 'minutes in a warm
yvuu, but.be sure that it is not warm enough to brown
DESSERTS. 171
them. After they are taken out let them stand until
cold before removing them from the paper.
Cocoanut Drops,
Beat to a froth the whites of two eggs, and add gradu-
ally one small cup of sugar, and one cup of prepared
cocoanut, and one spoonful of flour. Prepare the tin
sheets as for kisses, and bake five minutes in a quick
oven.
Oheese Cakes,
Roll puff paste about a quarter of an inch thick, and
cut into two equal parts ; on one part grate cheese about
half an inch thick ; sprinkle with water, and lay the other
part over it; roll the spin lightly over this and cut into
strips about two inches wide and four long ; lay on tin
sheets, and bake in a quick oven fifteen or twenty"
minutes.
Tarts,
Roll puff paste about an inch and a half thick ; cut
with a large cutter, and then with a smaller cutter ; cut
out the centre, leaving the rim about an inch wide.
When you have cut out all you want, take the pieces
which you cut from the centre, arid roll about one
quarter of an inch thick ; cut this out with a large
cutter, and wet with cold water ; lay the rims on these,
and bake in a quick oven about twenty five minutes
When cold, fill with any kind of jam or jelly
THE APPLEDORE COOK BOOK.
Directions for Freezing,
Set the freezer in the centre of the tub ; be sure that
everything is in place, or it will not work when you
get it packed. Have the ice chopped fine, and put in
a layer about three inches deep, then a layer of
coarse salt about an inch deep, and then the ice, and
. so on, -until the tub is full, having the ice last. Use
about one third salt, and two thirds ice. It must be
packed very solid After the cream has been put in,
and you have turned it ten minutes, pack again, and
be sure to get it solid. When the water is trouble-
some, let oft' some, but not all. Stop the hole imme-
diately, and pack to fill the space that was occupied
by the water, as the mixture will not freeze until all
ah- is excluded Beat one way until. you can no longer
turn the beater. Now carefully brush the ice and salt
from the cover and take out the beater ; cover again
and put a cork in the cover. Now pack again with ice
and salt. Cover the whole with a piece of old carpet,
and let it stand a few hours. Or if you wish to put it in
moulds, fill them as soon as you take ou f the beater ;
pack th< m down well or they will not look smooth
when taken out. If you nso an old-fashioned freezrr,
you must have a long iron spoon to beat it with,
and a long knife to cut it from the sides with.
Turn the freezer with the hands ; take off the cover
every fifteen minutes. Scrape the cream from the sides,
and then beat, as JHJU would cake, lor ten minutes.
DESSERTS. 173
When hard, light, and smooth, cover as before directed,
or put in moulds Lay the moulds in ice and salt for
three hours, and when ready to di#h, dip them in warm
water for an instant. Wipe and turn the mould on an
ice cream dish ; remove very gently. Serve immedi-
ately
Ice Cream made with Cream,
Take four quarts of cream and ffweeten with one
heaping quart of sugar. Flavor with anything you
please, but very strong.
Coffee Ice Cream,
Made the same as chocolate, but using coffee in-
stead of chocolate. Tie one pint of ground coffee in a
piece of muslin, and boil in the milk half an hour be-
fore ; then take it out, and make as before directed.
Lemon Ice Cream,
Put two quarts of rich milk into a tin pail, and set
into a kettle with hot water ; when this comes to a boil,
stir in four spoonfuls of corn starch ; wet with one cup
of milk. Cook this twenty minutes, and then add' the
yolks of twelve eggs, well beaten, stir a few minutes,
and then take of and cool ; before cooling, stir in one
heaping quart of sugar. When ice cold, add two quarts
of cream, or rich milk will answer, and freeze
Vanilla, pineapple, and all other kinds of cream may
be made in the same way, but use eight whites and yolks
174 THE APPLEDORE COOK BOOK.
instead of twelve yolks of eggs For strawberry and rasp-
berry cream, allow the juice of one quart of berries to one
gallon of cream. Some persons object to corn starch,
but it makes a very much smoother and handsomer
cieam than when it is ull made of eggs. Where all
eggs are used, make the same as soft custard, and allow
one quart of cream or milk to one quart of custard.
Chocolate Ice Cream,
Made the same as the others, with the addition of
one cake of chocolate, and one pint more of sugar
Prepare the chocolate as for chocolate custard.
Lemon Sherbet,
One gallon of ice water, the juice of twenty lemons,
and three pints of sugar ; strain into the freezer, and
freeze as you would cream.
Currant, strawberry, raspberry, and orange sherbets
may be made in the same manner.
N. B. To flavor ice creams, use the extract. Lubin's
is the best.
Eoman Punch,
Two quarts of cold water, one of Madeira wine, half a
pint of brandy, the juice of six lemons, and two quarts
of sugar. This is very hard to freeze. In winter use
enow instead of ice.
CAKE.
Kemarks.
WHILE making pies and cakes, the first thing to be
done is to build your fire and get your oven just right.
Now sift your flour, and measure it ; count and break
your eggs ; measure every thing you are going to put
in the cake ; lard your pans and line them with paper.
Here is a formula, which it will be well to follow in
making all kinds of cake in which you put butter.
Beat the butter <o a cream, and then add the sugar
gradually ; then spice and any kind of liquor which }*ou
use, then the milk, then the eggs well beaten, then the
flour, in which always mix thoroughly, while dry, the sal-
eratus and cream of tartar, and if fruit, let that always be
the last thing to be added
One, Two, Three, Four Cake.
One coffee-cup of butter, two of sugar, four of flour,
one of milk, five eggs, one teaspoonful of saleratus,
two of cream of tartar, lemon. This wilt make two
good sized sheets. Bake one half plain, and the other
half spice with one teaspoonful of cinnamon, one half
of clove, the same of allspice and nutmeg. Bake in a
rather quick oven.
175
176 THE APPLEDORE COOK BOOK.
Eich Cup Cake,
One cup of butter, two of sugar, four and a half of
flour, one wine-glass of brandy, five eggs, three spoon-
fuls of milk, and one nutmeg. Make two loaves of
this, and bake in a moderate oven fifty minutes.
Concord Cake,
One cup of butter, three of sugar, one of sour milk,
four and a half of flour, five eggs, one teaspoonful of
saleratus, and the rind and juice of one lemon. Make into
\wo loaves, and bake in a moderate oven fifty minutes.
Lemon Cake,
One teacup of butter, three of sugar, four and a half of
flour, one of sweet milk, five rggs, the yolks and whites
beaten separately, one toaapoonful of cream of tartar, half
of salcratus, and the rind and juice of one lemon. Bake
in two loaves, in a rather quick oven, forty-five minutes.
Harrison Cake.
One and a half cups of butter, one and a half of sugar,
one and a half of molasses, one and a half of milk, six of
flour, throe eggs, one glass of brandy, one teaspoonful of
saleratup, one tablespoonful of cloves, one of allspice, two
of cinnamon, two of mace, one pound of raisins, one of
currants, quarter of a pound of citron, lemon. Bake in
CAKE. 177
three loaves, two hours and a half, in a moderate oven.
This will keep twelve months.
Bangor Cake,
Two thirds of a cup of butter, two of sugar, one half
of milk, three of flour, three eggs, one teaspoonful of
cream of tartar, one half of saleratus. Flavor to taste,
and bake in sheets in a rather quick oven, thirty minutes.
Bartlett Cake,
One cup of butter, two of sugar, one of milk, four of
flour, four eggs, one wine-glass of whiskey, one cup of cur-
rants, one teaspoonful ol saleratus, two of cream of tartar.
Bake in two loaves in a moderate oven about one hour.
Down East Oake,
One tablespoonful of melted butter, one cup of milk,
two of flour, three eggs, one teaspoouful of saleratus,
two of cream of tartar. Bake in sheets, in a quick
oven, and eat hot with butter.
Nev? York Cup Oake,
One tumbler of butter, two of sugar, four of flour, one
of milk, four eggs, one wine-glass of wine, one teaspoon-
ful each of cinnamon, clove, nutmeg, saleratus, and two
cups of raisins after they are boiled Bake in two
loaves, in a moderate oven, about an hour.
178 THE APPLEDORE COOK BOOK.
Champagne Oakes,
One cup of butter, two of sugar, four eggs, one wine-
glass of champagne, half a teaspoon of saleratus, and
flour enough to pat out with the hand. Make i:,to
email flat cakes, and bake in a quick oven.
Queen Cake,
One cup of butter, one and a half of sugar, half a
pint of milk, one pint of flour, six eggs, one teaspoonful
of saleratus, half a pound of currants, lemon. Bake in
two loaves, in a moderate oven, nearly an hour.
Loaf Oake,
Two cups of butter, five of sugar, two of sour milk,
eight of flour, one teaspoon of saleratus, six eggs. Fla-
vor to taste. This will make four large loaves.
Eaisin Oake,
Two thirds of a cup of butter, one and a half of
sugar, two thirds of milk, three of flour, one of chopped
raisins, three eggs, one teaspoonful of cream of tartar,
one half of saleratus. Bake in sheets in a quick oven.
Tumbler Oake,
One tumbler of butter, one of sugar, one of molasses,
dne of milk, five of flour, four eggs, one teaspoonlul of
CAKE. 179
saleratus, two of cream of tartar, spice to taste ; one
pound of raisins, one of currants, half a pound' of cit-
ron. Bake in a moderate oven two hours.
Marble Cake,
The White Part. One half of a cup of butter ; one
and a half cups of sugar, two of flour, one half cup of
milk, the white of four eggs, half a teaspoonful of cream
of tartar, one fourth of saleratus. Flavor with lemon.
Dark Part. One half a cup of butter, one of sugar,
one half of molasses, two and a half oi flour, one half of
milk, the yolks of four and the white of one egg, half a
teaspoonful of saleratus, half of cream of tartar, one tea-
spoonful of cloves, cinnamon, nutmeg, and mace. Drop
the white and dark in spoonfuls, alternately. This will
make two loaves ; bake two hours in a moderate oven.
Composition Cake,
Half a cup of butter, one and a half of sugar, one
half of milk, two and a half of flour, three eggs, one tea-
spoonful of cream of tartar, one half of saleratus, spice,
and fruit to your liking This makes one large loaf.
Bake in a moderate oven one hour.
Common Pruit Cake,
One and a half cups of butter, four of sugar, seven
and a half of flour, six eggs, one wine-glass of brandy,
180 THE APPLEDORE COOK BOOK.
one tablespoonful of cloves, ODG of cinnamon, one of nut-
meg, one of mace, one of allspice, one teaspoonful of
saleratus, and raisins and currants as many as you
choose. Bake in a moderate oven two hours or more.
This quantity makes three loaves.
Delicate Cake,
Butter the size of an egg, one cup of sugar, one of
dour, the whites of five eggs, half a teaspoonful of sal-
eratus. one of cream of tartar. Flavor with bitter al-
mond, and bake in a quick oven.
Ice Cream Cake,
Half a cup of butter, one of sugar, half of milk,
two of flour, three eggs, the whites beaten separately,
one teaspoonful of cream of tartar, one half of saleratup.
Flavor with lemon. Bake in thin sheets in a quick
oven. This is nice to eat, while fresh, with ice cream.
Crullers, MRS. T. LEIGHTON.
A piece of butter the size of an egg, one cup of
etigar, one nutmeg three eggs. Make stiff with flour,
and cut in fanciful shapes. Fry in boiling lard.
Fourth of July Cake, MRS. T. LEIGH?.
One pound of butter, one of sugar, one of flour, two of
currants, one of chopped raisins, one half of citron, one
CAKE. 181
glass of wine or brandy, mace, nutmeg, clove, and lemon,
one teaspoonful of saleratus, two of cream of tartar, ten
eggs. Bake about two hours and a half in a moderate
oven. The quantity will make two loaves. Frost.
Ginger Pound Oak
Two cups of butter, two of sugar, two of molasses,
three eggs, nine cups of flour, two tablespoonfuls of
ginger, two teaspoonfuls of cinnamon, two of saleratus,
one nutmeg. This will make three large loaves.
Pound Oake,
One and a half cups of butter, three of sugar, four of
flour, ten eggs, beat the whites separately, one tea-
npoonful of mace. Bake in a rather quick oven forty
minutes.
Pound Oake, No, 2,
Two cups of butter, one pint of sugar, one quart of
flour, twelve eggs, the yolk of one left out, one tea-
spoonful of mace. Bake in a rather quick oven forty
minutes. Always beat the eggs separately for pound
cake, and stir in the whites the last thing.
Wedding Oake.
Two cups of butter, one pint of sugar, one quart of
flour, ten eggs, one wine-glass of brandy, one of wine,
182 THE APPLEDORE COOK BOOK.
the rind and juice of one lemon, one tablespoon fill of
mace, one of clove, o^e of cinnamon, one of allspice,
half a teaspoonful of saleratus, one of cream of tartar,
one pound of raisins, one of currants, half a pound of
citron. Bake in a moderate oven three hours. This
will make two large loaves.
Gold Oake,
One cup of butter, one pint of sugar, one quart of
flour, one teaspoonful of saleratus, two of crearn of tar-
tar, the rind and juice of two lemons, the yolks of
fourteen eggs. Bake in sheets about two inches deep,
in a rather quick oven, arid about forty-five minutes.
Golden Oake, No. 2,
Golden cake made the same as the silver, with the
yolks of the eggs and half a cup more of flour. Fla-
vor with lemon.
Silver Oake,
One and a half cups of butter, three of sugar, the
whites of fourteen eggs, a pint and a half of flour, one
teaspoon of saleratus, two of cream of tartar, one tea-
spoonful bitter almond. Bake in a quick oven, in sheets
about two inches deep.
Silver Oake, No, 2,
Half a cup of butter, one of sugar, one half of milk,
two of flour, the whites of six eggs, one teaspoonful of
CAKE 183
cream of tartar, one half of saleratus. Flavor with al-
mond, and bake in sheets in a rather quick oven. Strew
in strips of citron.
Sponge Oake.
Beat to a froth seven eggs and two teacups of sugar ;
stir into this two coffee-cups of flour, in which is mixed
one teaspoonful of saleratus and two of cream of tartar.
Flavor with the grated rind and juice of one lemon.
Bake in sheets in a moderately hot oven. This is very
nice
Sponge Oake, No, 2,
One pint of sugar, one and a half of flour, twelve
egLrs, one lemon. Beat the sugar, the juice and grated
rind of the lemon, and the yolks of the eggs together,
then beat the whites to a stiff froth, and add to the
mixture ; and lastly stir in the flour very lightly. Bake
in sheets about half an hour.
Berwick Sponge Oake,
Twenty-five eggs, one pint and a half of sugar, one
pint and a half of flour, the grated rind of three and
the juice of one lemon. Put together and bake the
same as No. 2.
Gocoanut Oake,
One cup of butter, two of sugar, the whites of ten
eggs, four cups of flour, one of milk, one cup of prepared
cocoanut soaked in the milk, one teaspoonful of saleratus,
184 THE APPLEDORE COOK BOOK.
two of cream of tartar. Bake in sheets in a rather quick
oven. If you use the fresh cocoanut, use two cups of it.
Orange Oake,
Beat to a froth four eggs and one and a half cups of
eugar ; stir into this one small cup of cold water, and
then two cups of flour, in which are mixed one teaspoon-
ful of cream of tartar, and one half of saleratus. Bake
and split the same as cream pies.
Filling for Orange Oake,
Beat to a froth the white of one egg, and mix with it
gradually one cup of powdered sugar, and the rind and
juice of one orange.
Chocolate Oake,
Make the cake like orange cake. Filling : one quar-
ter of a cake of Baker's chocolate, one half a cup of
milk, one of sugar, the whites of two eggs, and a tea-
spoonful of vanilla. Beat the sugar, chocolate, and eggs
together, and stir into the boiling milk ; boil until
tbi^k, and then add the vanilla.
Chocolate Icing,
Beat to a froth the white of one egg, and then beat in
gradually one teacup of powdered sugar, which is mixed
with a quarter of a pound of grated chocolate. Flavor
CAKE. 185
with one tcaspoonful of vanilla. Split any kind of
light cake and spread with jelly ; then put on the icing,
and set in a warm oven a few minutes to harden.
White Mountain Oake,
Make like Concord cake, and bake in sheets about
one inch thick ; have all the cakes the same size.
Have three cakes in a loaf; lay one cake on a board
and spread with frosting ; then lay another on top of
that and spread this with frosting; then lay on the third,
and frost the whole, and set where it will dry. This
is very handsome, and will keep a long time
Angel Oake,
Take the whites of eleven eggs, and one and one-
half cups of granulated sugar, one cup of pastry flour
(measure the flour after it has been sifted four times),
one small teaspoonful of vanilla, one teaspoonful of
cream of tartar. Then put in the sieve the flour and
cream of tartar, and sift again. Beat the eggs to a
stiff froth, beat the sugar into the eggs, and then add
the seasoning ; add the flour, stirring it in quickly and
lightly ; beat until you are ready to put it into the
oven ; put it in a new pan, or a pan that has been used
for nothing else, and keep it in a moderate .oven forty
minutes. Do not grease the pan. When the cake has
cooled in the pan, loosen from the sides with a knife,
and then take out
186
THE APPLEDOKE COOK BOOK.
Vanilla Jumbles,
One cup of buiter, two of sugar, three eggs, one wine-
glass of wine, one spoonful of vanilla, and flour enough
to roll out. Roll as thin as the blade of a knife, and
cut with an oval cutter Bake on tin sheets, in a quick
oven, until a dark brown. These will keep a year, if
kept in a tin box and in a dry place.
PRESERVES.
IN making preserves, use a porcelain kettle which
icnild be used for nothing else. Have also a large
wooden spoon, which keep expressly for this use. Be
very careful not to let the sirup burn or boil over, and
always skim carefully. Look at your preserves once a
month at least, and if they are beginning to ferment,
scald and skim If they mould on top that will not in-
jure thorn, but will keep the air from them and thus pro-
tect them Be very careful when removing it not to get
any of it in the sirup. Preserves should be kept in a
cool, dry place. AlwayvS seal them while hot, as by this
means you do not seal air in ; but if they are allowed
to grow cold before sealing they will not keep so well.
Heat the jars before putting the preserves in, by set-
ting them in a pan of warm water, and let it heat grad-
ually until it comes to a boiling point. Cut note-paper
in round pieces about two inches deeper than the mouth
of the jar ; make a paste with the white of an egg and
a little flour ; wet the edges with it and paste on.
Preserved Peaches,
Pare and cut in two peaches that have begun to mellow,
but they must be ripe. Take out the stones and then put
187
1 38 THE APPLEDORE COOK BOOK.
the fruit in a large earthen dish, cover with coffee
crushed sugar. For every pound of fruit allow one
pound of sugar Let this stand over night, and in the
morning turn the sirup into the preserving kettle, and
clarify ; then put in the peaches and cook until tender,
which will be in about thirty minutes. Lay them in a
etone pot, and pour the boiling sirup over them.
When cool, put in small jars, and paste note-paper over
the top. Keep in a cool, dry place.
Preserved Pears,
Pare, but do not cut them up. Weigh them, and
then boil until tender in just water enough to cover
them. When tender, take them out and make a sirup
of the water in which they were boiled, and the .sugar;
allow one pint of water and one pound of sugar to
eveiy pound of fruit. Boil this one hour, and then put
in the pears and one sliced lemon to every pound ; boil
gently for forty minutes, then take up, and when cool
put in jars Boil the sirup until thick, and if the jars
are stone, pour over the pears while hot.
Crab Apple Preserves.
Wash the apples and drain ; leave the stems on them.
Make a sirup with the same weight of sugar that you
have apples, and half a pint of water to a pound of
sugar; simmer tbc apples in this forty-five minutes, and
then take out and lay in a stone jar. Let the sirup
simmer one hour longer, and turn boiling on the apples.
Seal while hot, with note-paper.
PRESERVES. 189
Preserved Pineapple,
Pare and cut the pineapple in slices about an inch thick.
Cover with an equal weight of sugar, arid let it stand over
night. In the morning proceed as with peach preserves.
Preserved Citron Melon.
Pare and cut the melon into handsome pieces about an
inch thick. Boil gently until tender, in just water
enough to cover it ; as soon as it is tender, take out and
lay in a platter, and put more on to boil. Do this until
all is cooked. Now make a sirup of the weight of the
melon in sugar (which weigh before cooking) and" the
water in which it was boiled Let this boil one hour ;
then put in the melon, and one lemon sliced to each
pound of melon ; a few cloves. Simmer fifty minutes,
then take up and boil the sirup half an hour longer,
then pour over the melon while hot.
Preserved Apples,
Pare and quarter good tart apples ; preserve them the
same as melon, omitting the cloves. They are nice to
use late in the spring and early in the summer for
green apple pies ; but as a preserve, they are too insipid.
Preserved Plums,
Take the weight of the plums i sugar, and to two
pounds of sugar allow half a pint of water. Make a
100 THE APPI.EDORE COOK BOOK.
sirup of tin's, and when clear, boil the plums in it for
forty-five minutes. Do riot put many in it at a time.
When they are all done, let the sirup boil an hour, and
pour over them while hot. Seal with note-paper This
rule will answer for all kinds of plums.
Preserved Cherries,
Cherries are preserved the same as plums.
Preserved Quinces,
Pare, quarter, and cut out the cores. Save the par-
ings and cores for jelly. Preserve the same as pears,
omitting the lemon.
Raspberry Jam,
Take equal weights of raspberries and sugar ; put the
berries in a dish and cover with the sugar, and let them
stand over night. In the morning put in the kettle and
boil two hours (skimming carefully), and put up in jars ;
seal with note paper. Strawberries and blackberries are
cooked in the same manner.
Barberries Preserved with Pears,
Weigh the barberries, and make a sirup of an equal
weight of sugar, allowing half a pint of water to a pound
of sugar. When the sirup is clear, put in the barberries
(which must be free from sterrs), and boil fifty minutes
PRESERVES. 101
When the barberries are all cooked, put as many pears,
pared and quartered, as you have barberries into the sirup,
and boil until tender ; then take up and put with the
barberries. Boil the sirup thirty minutes, and then pour
boiling over the fruit.
Barberries Preserved in Molasses,
One peck of barberries, six quarts of molasses. Pick
the barberries free from stems and imperfect ones. Let
the molasse^ome to a boil, then put in the barberries,
and boil abot^flfty minutes. They will be clear and full
when done.,* Skim them out and put in the jars. Save
two quarts of the sirup for drinks, and turn the remainder
over the barberries, Be very careful that the molasses
shall not burn. Sweet apples may be cooked with these
in the same manner that pears are cooked with those done
in sugar.
Grape Marmalade,
Put the grapes in a stone pot, and set the pot into a
kettle with cold water ; set this on the fire and boil until
the grapes will mash easily ; stir them often, and jam
with bowl of the spoon. Take them up and strain
through a sieve. To a quart of the pulp allow a pint of
sugar, and boil forty minutes.
Currant Jelly,
To be nice the currants must be just ripe, and neither
more nor less. Put them, stems and all, into a stone pot
_ :>
192 THE APPLEDORE COOK BOOK.
and cover to keep the steam in. Set the pot into a kettle
with cold water, and place on the fire. Boil until they
will all jam easily. Jam them with the bowl of the spoon.
Lay a piece of thin muslin in a sieve, and turn the cur-
rants into it ; squeeze the juice through. If you are care-
ful to have it clear now, you will not have to strain it
after the sugar is added. To a pint of juice add a pint
of sugar, and boil fifty minutes. Take it off the lire and
let it stand until so cool that it will not break the glasses,
but no longer, and then till the glasses ; let them stand in
the sun a few days, and them seal with n<
Ourrant Shrub,
ut then
.,.te-pa,
Make the same as jelly but boil only ten minutes
When cool, bottle. Raspberry, strawberry, and black-
berry shrubs made in the same way.
Apple Jelly,
Make the same as quince, with the addition of a stick
of cinnamon and one lemon to a quart of juice, after the
sugar is added. It will take longer to cook than quince.
Quince Jelly,
Put the cores and parings in the preserving kettle,
and cover with cold water. Boil gently two hours ;
then squeeze through a thick piece of cloth, and to a
pint of juice allow a pint of sugar. Boil until it will
PRESERVES. 193
jelly when a little is put in a saucer, then treat as
currant jelly. Where water is put with fruit you can-
not limit the time of boiling.
To dan Berries,
Put the berries in a nice tin pan, and set over a boiler
of boiling water, and to a gallon of berries allow one
cup of boiling water ; heat the berries to a boiling
point. (Cover them, and stir occasionally, and they
will heat much sooner.) Heat self-sealing jars by putting
them in a pan of cold water. Set on the stove, and
let the water boil ; now fill the jars to the top, and put
on the covers, and set up ; as the glass is expanded
by the heat, they cannot be set tight now ; but after
th^y become cool, get a man to set them up very tight.
Set away in & cool, dry place. Always use the fruit as
soon as opened. If these directions are followed, you
may put up any kind of fruit, and keep it nice for years.
PICKLES.
Pickled Cucumbers,
PICK the cucumbers before they get very large ; lay
them in a tub, and cover with a boiling brine of one
gill of salt to one gallon of water; let this stand until
cold, and then turn the brine back into the kettle
and boil again, and pour over the cucumbers ; do this
five times, and then turn off and cover with boiling
alum water (allow one heaping spoonful of alum to one
gallon of water). When cold, turn off, and boil again,
and turn on the cucumbers a second time. When this
is cold turn off, and drain the cucumbers Now put on
a lew quarts of good cider vinegar in a porcelain ket-
tle, and when it boils, drop a few cucumbers in at a
time, and let them boil about eight minutes; then skim
out and drain. Do this until they are all scalded. Lay
them in a stone pot and cover with good cider vinegar.
You may use bell peppers and spice if you choose.
You cannot fail to have good pickles if you follow this
rule.
Tomato Pickles,
Cut green tomatoes into slices about an inch thick,
and sprinkle with salt. (Allow half a cup of salt to a
peck of tomatoes), and let them stand over night. In
the morning turn off all the liquor and scald them in
194
PICKLES. 195
boiling vinegar ; then lay them in the stone pots and
sprinkle between them half a spoonful of white mustard
seed and a handful of whole cloves. Cover with cold
vinegar.
Tomato Pickles, No, 2,
Cut a peck of green tomatoes in slices, and lay in a
stone jar ; cover with one pint of molasses. Skim when
it ferments, and your pickles are made. This is good.
Piccalilli,
Slice one peck of tomatoes and sprinkle with one
handful of salt; let them stand over night, and in the
morning turn off the liquor. Chop the tomatoes, one
cabbage-head, seven onions, and four green peppers.
Mix with this half a pint of whole mustard, half a tea-
cup of sugar, half a teacupful of horseradish, and vin-
egar enough to cover the whole. Stew until soft.
Tomato Oatsup,
Cut up one gallon of ripe tomatoes, and put on in a
porcelain kettle and boil. Prepare half a pint of sugar,
half a pint of strong cider vinegar, or more if not strong ;
one tablespoonful of salt, one teaspoonful of cloves, one
of allspice, one quarter of a teaspoonful of cayenne pep-
per. Boil the tomatoes half an hour and then run them
through a sieve. Now put them on with the spice, vine-
gar, and sugar, and boil until there is about two quarts
and a pint. Cool and bottle.
SAUCES.
Drawn Butter.
BEAT one cup of butter and two spoonfuls of flour to
a cream, and pour over this one pint of boiling water.
Set on the fire and let it come to boil, but do not boil
Serve immediately.
I
Egg Sauce,
Chop up two hard boiled eggs, and stir into drawn
butter.
Oyster Sauce,
Set a basin on the fire with half a pint of oysters and
one pint of boiling water ; let them boil three minutes,
and then stir in half a cup of butter beaten to a cream,
with two spoonfuls of flour ; let this come to a boil,
and serve.
Oelery Sauce,
Chop fine two heads of celery, and boil one hour ; at
the end of that time, have about a pint and a half of
water with it, and stir in two spoonfuls of flour wet with
cold water. Boil this ten minutes, and then stir in two
spoonfuls of butter. Seasor with pepper and salt, and
serve.
196
SAUCES. 197
Oaper Sauce,
Into a pint of drawn butter stir three spoonfuls of
capers.
Mint Sauce,
Chop fine half a cupful of mint, and add to it a cup
of vinegar and a spoonful of sugar.
Bread Sauce,
Half a pint of grated bread crumbs, one pint of milk,
and one onion. Boil this until the sauce is smooth,
then take out the onion and stir in two spoonfuls of but-
ter, and salt and pepper. Boil up once, and serve.
Coddled Apples,
Pare and core with an apple-corer, cook the same ae
for apple-sauce ; but allow one pint of sugar to one quart
of water.
Cranberry Sauce,
Pick and wash the cranberries, and put in the preserv-
ing kettle with half a pint of water to one quart of ber-
ries ; now put the sugar on top of the berries, allowing
a pint of sugar to a quart of berries. Set on the fire and
stew about half an hour Stir often to prevent burning
They will not need straining, and will preserve their rich
color cooked in this way. Never cook cranberries be-
fore putting in the sugar. Less sugar may be used if
you do not wish them very rich.
198 THE APPLEDORE COOK BOOK.
Apple Sauce,
Pare, quarter, and core nice tart apples Make a
eirup of two quarts of water and one cup of sugar;
simmer the apples in this until tender, but do not
break them ; then lay in an earthen dish ; do this until
they are all cooked. (Do not put many in the sirup at
a time), and then let the sirup get cool, and turn OD
the apples.
Baked Pears.
Put the pears in a deep earthen dish or a baking-pan,
and to a dozen good sized pears allow half a cup of
sugar and a pint and a half of water. Bake in a mo-
derate oven two hours and a half or three. They will
not keep many days cooked in this manner, but they
are nice. Sweet apples are cooked in the same manner.
Stewed Prunes,
Wash the prunes in warm water and rub them well
between the hands. Put them in a kettle that you can
cover tight, with two quarts of water to one of prunes.
Stew them gently two hours. These will not keep more
than two days in warm weather, but cooked in this way
they do not require any sugar, and are very nice.
Dried Apple Sauce,
Pick and wash the apples carefully, then place in a
SAUCES. 199
preserving kettle. For one pint of dried apple cut the
thin yellow skin off a lemon, and then pare and cut up
the inside. Put the yellow skin (be careful not to get
any of the white) and the inside into the kettle will)
the apple, and three pints of* cold water. Cover tight,
and simmer three hours, then put in one pint of sugar,
but do not stir the apple, and simmer two hours longer.
Never stir dried apple-sauce.
DRINKS.
Tea,
SCALD the teapot and put in the tea, allowing one tea-
fepoonful to each person ; pour over this half a cup of
boiling water (soft water is the best), and steep in a
hot place, but not where it will boil, ten minutes ; then
turn in all the boiling water you wish, and serve.
Coffee,
Put one cup of ground coffee and one pint of cold
water into the coffee-pot ; set the pot on the fire and
boil ten minutes after it comes to a boil ; then turn in
a pint of boiling water and a piece of salt fish skin about
an inch square. Boil ten minutes longer, then turn in
half a cup of cold water and set one side five min-
utes ; turn into another pot, and send to the table. Al-
ways serve boiled milk with coffee.
Shells,
Put one quart of cold water and half a cup of shells
into the pot, and boil gently four or five hours ; add
boiling water occasionally. About twenty minutes be-
fore serving, add one pint of new milk and boiling water
enough to make three pints in all ; let this boil a few
minutes, strain and serve.
200
DRINKS. 201
Chocolate,
With four spoonfuls of grated chocolate mix one of
sugar, and wet with one of boiling water. Rub this
smooth with the bowl of the spoon, and then stir into
one pint of boiling water ; let this boil up once, and
then add one pint of good milk ; let this boil up once,
and serve.
Prepared Oocoa,
Prepared cocoa is made the same as chocolate, omitting
the sugar. All milk may be used if preferred. Never
boil chocolate or prepared cocoa more than one min-
ute. Boiling makes it oily. The quicker it is used
after making the better.
EGGS.
Boiled Eggs,
PUT the eggs MI a tin basin and pour boiling water
vcr them ; let them stand on a part of the stove where
(hey will keep hot, but not boil, for ten minutes, or boil
in boiling water three minutes and a half. The first
method is the best. This is for rare done eggs.
Fried Eggs,
Have boiling lard in the frying-pan ; break the ^ggs
into a saucer one at a time, and slide them gently into
the pan ; now, with a large spoon, dip the boiling lard
and pour it over the eggs ; do this until they are set,
then dish.
Dropped Eggs,
Turn a quart of boiling water into a basin with one
spoonful of salt. Break the eggs, one at a time, into a
saucer ; dip one side of the saucer into the water and
let the eggs slide gently into it. Boil gently until set,
which will be in about two minutes, and serve on toast
Poached Eggs,
Break and beat up two eggs, and stir into them two
tablespoonfuls of milk and half a teaspoonful of salt ; put
202
EGGS. 203
them into a basin, with half a spoonful of butter, and
set over the fire. Stir until it thickens, and then serve.
Scrabbled Eggs.
Beat together four eggs, and then turn into a pan
with one spoonful of melted butter. Stir quickly over a
hot fire one minute, and serve.
Omelets.
Beat lightly two eggs, and stir in one spoonful of
milk and a pinch of salt. Heat the omelet pan hot,
and then put in a little bit of butter, and when melted
turn in the beaten eggs ; set on the fire, shake the pan,
cook until a light brown ; then fold the omelet and serve
on a hot dish. Ham, mushroom, lobster, chicken, and
all kinds of omelets are made by chopping up the meat,
and laying it between the folds before dishing.
MISCELLANEOUS RECEIPTS.
Buttered Toast,
BEAT to a froth one cup of butter and three table-
spoonfuls of flour ; pour over this one pint and a half
of boiling water ; set this over a kettle of boiling water
for ten minutes. Cut bread in slices half an inch thick ;
toast brown and dip into this. Serve very hot.
Milk Toast.
*
Put one quart of milk in a tin pail or basin, and set into
a kettle of boiling water. When it comes to a boil stir
in two spoonfuls of flour, mixed with half a cup of milk,
one spoonful of butter, and salt to taste; let this boil
ten minutes, and then put in the bread, which must be
toasted brown. Cook five minutes longer and serve.
French Toast,
Soak bakers' bread, as for Italian fritters ; toast brown,
butter and serve hot.
204
MISCELLANEOUS RECEIPTS. 206
Sandwiches,
Take the pieces of ham which are left on the bone after
all the slices are cut off and chop rather fine. Cut bread
into thin slices (the milk yeast is the best for this) and
butter. Now spread with the ham, and lay another but-
tered slice ovt-r this. Trim the edges. This is a very
nice dish for evening parties or picnics. Fold them in
a damp towel until they are sent to the table. They
may be made by putting slices of cold ham, tongue,
beef, or chicken between the slices of buttered bread.
Oyster Stew,
Drain all the liquor from the oysters ; put it into a
porcelain kettle, and let it come to a boil ; then skim off
all the scum. Now turn in the milk, which you have let
come to aboil in hot water. (Allow one quart of milk
to one pint of oysters.) Stir in also one spoonful of but-
ter or more, salt and pepper to taste. Now put in the
oysters, let them boil up once, and serve with a dish of
oyster crackers.
Corn Starch Oakes,
One cup of butter, one and a half of sugar, one and a
half of flour, one half of corn starch, one half of milk,
four eggs, one teaspoonful of cream of tartar, one half of
salcratus. Flavor with lemon. Bake in sheets. This
will make two sheets, and will keep a month.
206 THE APPLEDORE COOK BOOK.
Seed Cakes,
Butter the size of an egg, two cups of sugar, and four
of flour, half a teaspoonful of saleratus, and milk to wet
it so that it will roll easily ; seeds to taste Roll about
half an inch thick, and bake in a quick oven.
Strawberry Short Cake,
Two cups of flour, one cup of sour milk, butter the
dze of a walnut, one third of a teaspoonful of soda,
one fourth of a teaspooriful of salt ; mix lightly, and
bake in a quick oven. While baking take one pint and
a, half of strawberries, and mash fine. When the cake
is baked, cut in two, and butter each part ; then put
on the larger portion a layer of sugar, and then straw-
berries, then a layer of sugar, then lay on the other
part, and serve immediately.
dream Cakes,
Turn on one cup of butter, one pint of boiling watei ,
Stir two good-sized cups of flour into this, then take ofl
and cool. When cool, stir in five well-beaten eggs
Drop on tins and bake.
FILLING. Make the filling as for cream pies. It will
take twice the quantity.
MISCELLANEOUS RECEIPTS. 207
Tapioca Cream.
Four large spoonfuls of tapioca, just cover with cold
water, and soak over night. Set one quart of milk on the
fire to warm. Beat the yolks of four eggs and one cup
of sugar together. Stir into the boiling milk, with a pinch
of salt, and then stir in the tapioca. Heat the whites to
a stiff froth and stir into the custard, then turn into a
dish. Flavor with lemon or vanilla. rVok like a soft
cuetard before adding the whites.
Oider Cake,
One cup of butter, two of sugar, foui s^f flour, three
eggs, half a pint of cider, one teaspoonfa' ^' soda, spice
to taste.
Veal Loaf,
Take three and a half pounds of veal from fhe leg and
chop it very fine ; add six powdered cratlcrs, half a
pound of salt pork chopped fine, and two *ggs well-
beaten. Season with tablespoonful of salt, one teaspoon-
ful black pepper, half a teaspoon ful of allspice, one
half of ground clove, half a small onion chopped fine ;
sage or sweet marjorum may be used instead of onion
if preferred. Knead all this together and make it into
a loaf, and place it on a tin sheet. Beat ono egg, and
pour it over the loaf; put bits of butter ou tH top,
and sift over it half a pound of crackers. Take Li\L' * tea-
cup of hot water, add a piece of butter th' iviv of a
208 THE APPLEDORE COOK BOOK.
nutmeg, and with this baste the loaf three or four times
while baking. Bake two hours. When cold cut in thin
slices, and serve for either breakfast or tea.
Lemon Pies,
Take two lemons and grate away the outside, and not
use it. Chop the rest very fine ; into two teacups of
hot water, stir two spoonfuls of corn starch, and boil ;
add two teacups of sugar ; when cool, add the beaten
yolks of four eggs and the chopped lemon ; stir well
together. Line two plates, and pour in the mixture
and bake. Beat the whites of the eggs to a froth with
six tablespoonfuls of sugar. Spread this over the pies ;
set in the oven again and bake a light brown.
Hop Yeast,
Extra nice. Into one quart of water in which potatoes
have been boiled put a pinch of hops, and boil a few
minutes ; strain, and then stir in one spoonful of sugar
and one of salt. Let this cool, and when blood warm
add half a cup of good yeast. It soon foams up like
beer, and will keep in- all temperatures. Put nothing in the
yeast but the potato water, hops, sugar, salt, and the rising.
Baked Buckwheat Cakes,
Mix and rise the buckwheat over night, as for griddle
cakes, only a little stiffer ; in the morning heat French
roll pans very hot in the oven ; grease them, turn in
the batter, and bake.
MISCELLANEOUS RECEIPTS. 209
Frosting,
Beat to a froth the white of one egg. Beat into it,
very gradually, one teacup of powdered sugar, and one
scant tablespoonful of corn starch, and the juice of
one lemon Spread this over the cake, then wet a
clean knife in cold water and smooth the frosting
with it, Set in a warm, dry place to harden.
Frosting, No, 2,
Take about one sixteenth part of an ounce of gela-
tine and put in a bowl ; just moisten with cold water,
and let it stand half an hour ; then pour on it boiling
water enough to dissolve ; now stir in powdered sugai
enough to thicken. Season with lemon, and spread on
the cake. This is not so handsome as that made with
the white of an egg, but is made quickly, and will
harden in half an hour. Frost the cake while it is
warm, as it dries more quickly and adheres better.
Whitpot Pudding,
One cup of Indian meal, one of molasses, a little salt.
Scald thoroughly with boiling water. Add a quart of
milk ; pour into the baking-dish and bake one hour,
stirring thoroughly at least twice while it is baking.
Let it get about half cool before you serve it.
210 THE APPLEDORE COOK BOOK.
Boiled Indian Pudding,
Four cups of Indian meal, one cup of beef suet chopped
fine, one cup of molasses, a little salt. Pour on boiling
water enough to make a thick batter. Boil in a cloth,
tied very loosely, two hours or more. Put in the pot
before the water quite boils. Serve with butter and sirup.
Spiced Currants,
Five pounds of currants, four pounds of sugar, one pint
of vinegar, two tablespoonfuls of cloves, two of cinna-
mon. Stew half an hour. To eat with roast meat.
Ohili Sauce,
Take nine large or eighteen small tomatoes, scald,
peel, and chop, with two peppers and one large
onion. Add one tablespoonful of salt, two of sugar, one
teaspoonful each of ginger, cloves, allspice, cinnamon,
one nutmeg, and two small cups of vinegar. Stew half
an hour ; bottle while hot.
Graham Pies. MRS. C. THAXTER
Into a pint of Graham flour, stir one teaspoonful of
salt ; wet with boiling water enough to make a stiff
paste. Roll this very thin, and cut into cakes about
three inches in diameter ; put into these a spoonful of
apple-sauce and fold them Bake on tin sheets. These
can be eaten by any dyspeptic.
REMARKS ON DIGESTION.
IN the stomach is produced a liquid secretion called
the gastric juice. This does not act upon starch or fat
of any kind. The only thing it dissolves is the albu-
minous matter. Now, when this albuminous matter is
not saturated with fat, the gastric juice acts upon it
readily ; but, as in the case of pastry, doughnuts, fried
meats, etc., where the whole mass is saturated with a
fatty substance, it takes a long time before the gastric
juice can get at the albuminous matter to act upon it ;
hence the distress by the over working of the stomach ;
and, if this kind of food is partaken of frequently, the
stomach force will be weakened, and refuse to do its
work. This will disarrange every other member of the
digestive organs ; and, in a short time, you have a first-
class dyspeptic. All food, therefore, should be as light,
porus, and free from fat as possible.
When fat is used, it should be in such a manner that
it will separate readily from the other substances on
entering the stomach. Alcohol retards digestion, and
renders it incomplete, by coagulating the gastric juice.
Food, when taken into the stomach either very hot or
very cold, does not digest readily. Food taken when
211
212 THE APPLEDORE COOK BOOK.
the body or mind is very tired does not digest readily.
Digestion goes on very slowly during sleep ; but it is
more complete, and repairs the waste of the body more
thoroughly than the rapid digestion of the walking
hours Children digest food more rapidly than adults,
and should therefore be given a light lunch, when more
than four hours intervene between the regular meals.
It is a great mistake to think that light breakfasts
are better than substantial ones. The breakfast sup-
plies the fuel for the great waste which goes on during
the busiest part of the day, and therefore should be of
a simple, nutritious character, and an abundant supply
of it. Another mistake made by many persons is the
taking of a number of hours of exercise before break-
fast.
The stomach, white empty, is in a condition to re-
ceive disease. In a high, dry atmosphere, there is less
danger from this habit ; but in a country which is at all
malarious, it is one of the most dangerous things which
can be done.
Regularity as to the time of eating is also one of
the necessary things to be observed, that the digestion
may be perfect. Pastry should be used very sparingly,
puddings, fruit, and light deserts taking the place of
pies
The preparation of food should be made more a
matter of conscience, with the housekeeper and cook,
than it is at present. In planning the preparation of a
dish, the question should not be, Is it convenient, and
REMARKS ON DIGESTION. 213
will it please ? but, Will it be healthful, mentally, mor-
ally, and physically ? for the food we eat affects all
three natures.
Then food, to do its highest and best work, must be
of the best quality, prepared carefully (but always to
retain its simplest form), partaken of regularly in a
eh**-rful loom and in cheerful company.
MEDICINAL.
Unfailing Cure for Constipation,
THREE teacupfuls of coarse, clean wheat-bran, three
of sifted flour, one heaping teaspoonful of cream-tartar,
one-half of soda, one of salt, seven of sweet buUer.
Mix with cold milk, and roll into thin biscuit ; and bake
thoroughly in a moderately hot oven. They should be
from one-fourth to one-third of an inch thick, and be
cut with a small biscuit-cutter.
Great care must be taken that they do not burn, and
at the same time that they get thoroughly baked. They
will keep a long time if kept in a tight tin box ; and
they should be eaten at each meal. From Mr. Leonard
Scott, after twenty years' experience.
Cure, No, 2,
A little while before retiring, mix a tablespooniul of
flaxseed in cold water enough to make it pour readily,
and, on going to bed, drink this. It is not nauseating
at all, and will act on the bowels without deranging them
as drugs always do.
Drinking a glass of cold water at night and in the
morning helps many persons. Eating fruit is also good.
214
MEDICINAL. 215
Persons having this trouble should eat vegetables, meats,
hominy, oatmeal, and coarse breads. They should also
take a great deal of exercise.
Diarrhoea,
Brown rice as you would the coffee bean, and then
either grind or mash in the mortar ; take half a cup of
the ground rice, and pour about a quart of boiling
water over it and let it stand about ten or fifteen min-
utes ; then strain and sweeten with loaf sugar and sea-
son with boiled milk. Drink of this freely. This is par-
ticularly nice for children.
Cure No, 2, Plour Gruel,
Let one quart of fresh milk come to a boil, and then
stir in one tablespoonful of flour, which has been mixed
with milk enough 'to make a smooth paste ; boil this
mixture thirty minutes, being careful not to let it burn.
Season with salt and strain. The patient should be kept
warm and quiet.
Inflammation of the Bowels,
Cover the bowels with thin slices of fresh beef, and,
when they begin to grow dark, remove them and put on
more fresh beef ; continue this until the inflammation is
all drawn out.
216 THE APPLEDORE COOK BOOK.
Burns,
Wet saleratus and spread on a cloth ; bind this around the
imrnt part, and, in few hours, it will be nearly well, unless
<he burn is very deep, in which case the saleratus should
6e removed ; and after being removed the burn should
be covered with a piece of old linen on which has been
/^bbcd a little mutton tallow or sweet oil.
\
Neuralgia,
One of the causes of neuralgia is constipation ; and
therefore one of the first things to do is to get the
bowels in a healthy condition.
A poultice made from the common white bean is a
great relief. Boil the beans in water enough to make a
thick paste ; mash them, and spread the paste thickly on
a cloth : then cover the paste with a thin piece of muslin,
and bind on the painful parts. The bean poultice will
retain heal longer than one made of any thing else ; and,
as heat and moisture opens the pores it thus relieves the
pain. Dot oatmeal gruel heats the system quickly and
thoroughly, for which reason it should be taken freely
in all cases of colds, neuralgia, and rheumatism.
Growing-in-Nails,
When the nails are trimmed cut a deep place in the
centre of any that have a tendency to grow into the
flesh. The inclination of the parts of the nail to grow
together will keep it out of the flesh.
MEDICINAL. 217
Nosebleed,
Roll a piece of soft paper quite hard, and pack hard
between the upper lip and gum, and in a few minutes
the bleeding will stop.
(Jure for Hoarseness,
Bake a lemon or sour orange for twenty minutes in
a moderate oven ; then open it at one end, and dig out
the inside, which sweeten with sugar or molasses, and
eat. This will cure hoareness and remove pressure from
the lungs.
Under the heading of " Medicinal " I do not give any
rules that will take the place of a physician in cases of
severe sickness ; but 1 give simple remedies which have
been thoroughly tested, and which I hope may relieve
many others by being thus made public.
MISCELLANEOUS.
Mock Bisque Soup. Very nice,
STEW one can of tomatoes (one quart can). While
the tomatoes are stewing, put three pints of milk on to
boil, setting the basin in which the milk is into another
of hot water. When tho milk comes to a boil, stir in a
tablespoonfnl of flour, which has been thoroughly mixed
with a little cold milk. Let this boil ten minutes, and
then add butter the size of an egg, salt and pepper to
taste. The tomatoes, which were put on at the same
time with the milk, are now ready io strain into the
mixture. Just before straining, stir a pinch of saleratus
into the tomatoes to remove the acidity. Serve im-
mediately.
Chicken Pillau, A Southern Dish,
Cut a chicken into pieces the size you wish to serve
at table, then wash clean and put into the stewpau
with about one-eighth of a pound of salt pork, which
has been cut up into small pieces. Cover this with
cold water, and boil gently until the chicken begins to
grow tender, which will be in about one hour, unless
the chicken is old. Now Reason the liquor and chicken
218
MISCELLANEOUS. 219
with salt and pepper, rather highly, and add three tea-
cups of rice, which has been picked and washed, and
let it boil thirty or torty minutes longer.
There should be a good quart of liquor in the stew-
pan when the rice is added. Care must be taken that
it does not burn. Pork or any other kind of meat can
be used.
To Pickle Oysters,
Two hundred large oysters, one-half pint of vinegar,
one- half pint of white-wine, four spoonfuls of salt, six
spoonfuls of whole black pepper, and a little mace.
Strain the liquor, and add the aboved-named ingredi-
ents, then put on the fire and boil up, and pour while
boiling hot over the oysters, and let them stand ten
minutes : then pour the liquor off them and let
both oysters and liquor get cold ; then put the oysters
in a jar with the liquor, and cover tight. They will
keep some time.
Oatmeal,
Oatmeal, Indian meal, and hominy all require two
things to make them perfect : that is, plenty of water
when first put orr to boil, and a long time to boil.
Have about two quarts of boiling water in a large
Btewpan, and into it stir one cup of oatmeal, which
you have already wet with cold water ; boil this an
hour, * stirring often, and then add half a spoonful of
salt and boil an hour longer. If it should get too stiff
220 THE APPLEDORE COOK BOOK.
add more boiling water ; or, if too thin, boil a little
longer : you cannot boil it too much.
The only trouble there is in cooking oatmeal is that
it takes a long time, and surely no one will let that
stand in the way when it is so much better for having
the extra time. It is also very necessary that there be
an abundance of water to begin with ; if not, it will
never be as good, no matter how much may be added
after it has been cooking any time.
Hominy,
Wash in two waters one cup of hominy, then stir it
into one quart of boiling water with a little salt, and
boil from thirty to sixty minutes : it is better boiled
sixty than thirty. Be careful that it does not burn.
Hominy can be used more than oatmeal, as it can be
eaten with any kind of meat, and should be cooked
once a day. It is nice and appropriate for any meal.
It is also good eaten warm or cold with milk.
Hominy Griddle-cakes ,
To one pint of warm, boiled hominy add a pint of
milk or water, and flour enough to make a thin batter ;
beat up two or three eggs, and stir them into the bat-
ter with a little salt. Fry as any other griddle-cake.
They are delicious.
Waffles.
One pint of sifted flour, milk enough to make a thin
MISCELLANEOUS. 221
batter, which will be about two-thirds of a pint, a small
piece of butter melted (about a tablespoonful after being
melted), two eggs beaten very light, a little salt. Mix
the milk with the flour gradually until it u a smooth
paste, then the salt and melted butter and last the well-
beaten eggs. Have the waffle-irons about as hot as a
griddle for cakes, and butter them well. Pour in
enough of the batter to cover the iron, and put the
other side down gently on it Let it stand over the fire
about thirty seconds, and then turn over and let the
other side remain to the fire the same time, then remove
and place where they will keep warm until there are
enough cooked to serve.
Many persons butter the waffles as they place them
on the dish, and others add sugar. It is very well to
do so if that is known to be the taste of all the family ;
but it is always safe to let people do those things at the
table.
Waffles can be made with batters given under the
rules for bread, rice, and Indian griddle-cakes, also
hominy.
Togus Bread,
Three cups of sweet milk and one of sour, three cups
of Indian meal and one of flour, one half-cup of mo-
lasses, one teaspoonful of saleratus, salt. Steam three
hours.
Bread made with Yeast-cakes.
For two quarts of flour, take one good sized yeast-
222 THE APPLEDORE COOK BOOK.
cake, and break up in one pint of blood-warm water ;
stir until it is thoroughly softened, then from your two
quarts of flour take enough to make a thin batter, and
Bet where it will keep warm for about two hours If
the yeast is good, it will be a sponge in that time.
Now, take the remainder of your flour, and proceed as
for " Bread No. 2," in the first part of the book, of
course omitting the flour and water, and using only
half as much salt and sugar.
Oake without Eggs,
Four cups of flour, two of sugar, one and a half of
boiled milk, one of butter (melted in the milk while
boiling), one teaspoonful of cream-tartar, one-half of
saleratus. Spice to taste.
Kneaded Plum Oake,
Two and a half cups of sugar, one-half of butter, one-
half of sour milk, two spoonfuls of cream, one teaspoon-
ful of saleratus, one-half of cinnamon, one-half of nut-
meg, one cup of chopped raisins, and flour enough to
knead. Roll an inch thick, and cut into oblong pieces.
Bake on sheets in a quick oven
Soft Gingerbread,
Six teacups of flour, three of molasses, one of cream,
one of lard or butter, two eggs, one teaspoonful of sal-
eratus, ginger. Excellent.
MISCELLANEOUS. 223
Molasses Pound Oake,
One quart of molasses, one pint of water, six and a
half pints of flour, one ounce of soda, one-half of alum,
one heaping cup of butter, six eggs, one ounce of cin-
namon, one pound of raisins. Boil the alum in part of
the pint of water and let cool before mixing it with the
other ingredients.
Instead of the alum, one ounce of cream-tartar may be
used.
Hard Gingerbread,
Very nice. One cup of sugar, one of butter, oiie-
thircl of molasses, one-half of sour milk or cream, one
teaspoonful of saleratus, one tablespoonful of ginger,
flour enough to roll. Roll thin, and cut in oblong
pieces, and bake quickly. Care must be taken that
there is not too much flour mixed in with the dough. All
kinds of cakes that are rolled should have no more flour,
than is absolutely necessary to work it.
Jumbles,
Three cups of sugar, two of butter, five of flour, one
egg, half a teaspoonful of soda, flavor to taste. Roll
thin, eprinklc with sugar, and cut with a cutter that
will take a piece from the centre. Bake in a quick oven.
Seed Cakes,
Three-fourths of a pint of sugar, one cup of butter,
224 THE APPLEDORE COOK BOOK-
one quart and half a pint of flour, one teaspoonful of
ealeratus, two eggs, seeds. Roll thin, cut into round
cakes, and bake quickly.
Cookies,
One cup of butter, two of sugar, five of flour, one
teaspoonful of saleratus dissolved in four of milk, one
egg, flavor to taste. Roll and bake as seed-cakes.
Shrewsbury Oake,
Two cups of butter, one pint of sugar, three pints of
flour, four eggs, one-half a tablespoon ful of mace. Roll
thin, cut into small cakes, and bake in a quick oven.
There must not be a grain more flour used than what
is given in the rule. The room that they are made in
must be rather cool, and thoy cannot be made in very
warm weather. They will keep a long time, and are
perfectly delicious.
Sponge Rusk,
Two cups of sugar, one of butter, two 01' milk, one of
yeast, three eggs. Rub butter, sugar, and eggs to-
gether, add milk and yeast and flour enough to make a
thick batter. Let it stand in a warm place until it is
light, then add flour enough to make as thick as for
biscuit, and then shape and put in the pan in which it is
to be baked, and let it stand two or three hours (three
hours unless it is very warm weather), and bake in a
moderate oven about forty minutes.
MISCELLANEOUS. 225
It is always best to set the sponge at night and then
it will be ready to bake in the forenoon. If you want
them warm for tea, of course you must set your sponge
early in the morning.
Cocoanut Drops,
Beat the whites of four eggs with half a pint of pow-
dered sugar, stir with these ingredients one grated co-
coanut ; bake in small cakes in a moderate oven.
Prepare the pan for them as for kisses.
Railroad Cake,
Two cups of sugar, two of flour, six tablespoonfuls of
butter, two of milk, six eggs, one teaspoonful of salera-
tus, two of cream-tartar, lemon peel. Bake in shallow
pans in a quick oven.
Regatta Cake,
Two pounds of raised dough, one pint of sugar, one
cup of butter, four eggs, one nutmeg, one glass of wine,
one teaspoonful of saleratus, one pound of raisins. Mix
thoroughly, and put in deep pans which hare been
thoroughly greased, and let rise half an hour if very
warm weather, and three-quarters if in cold weather. Bake
in a moderate oven.
Federal Cake,
One pint of sugar, one and a half cups of butter, three
226 THE APPLEDORE COOK BOOK.
pints of flour, four eggs, two wineglasses of milk, two
of wine, two of brandy, one toaspoonful of cream-tartar,
ono half of saleratus, fruit and spice to your taste.
Bake in deep pans ; the time of baking will depend
upon how much fruit is used.
Loaf Cake,
Two quarts of sugar, seven cups of butter, six quarts
of sifted flour, six pounds of fruit, one pint of wine,
one pint of yeast, eight nutmegs, mace, twelve eggs,
one quart of milk. It may be made at such a time of
day (being governed by the weather) as will give it
time to get perfectly light by evening.
Put in half the butter and half the eggs, the milk
flour, and yeast, and beat up thoroughly. In the even-
ing add the remainder of the butter, rubbing it with the
sugar, eggs, and spice.
Let it rise again, until morning; then add the fruit,
and put it in deep pans and let rise about half an hour.
Bake, in a slow oven, from two to three hours.
Queen's Cake.
One cup of butter, one pint of sugar, one quart o
flour, four eggs, half a gill of wine, half of brandy, half
of thin cream, one pound of fruit, spice to taste.
Warm the wine, brandy, and cream together, and
stir quickly into the beaten sugar, butter, and eggs;
add the fruit the last thing
Bake in deep pans in a moderate
MISCELLANEOUS. 227
Wedding Oake,
Nine cups of butter, five pints of sugar, four quarts
of flour, sixty eggs, seven pounds of currants, three and
a half of citron, four of shelled almonds, seven of rais-
ins, one and a half pints of brandy, two ounces of
mace. To be mixed and baked like wedding cake in
the first part of the book. This will make eight loaves,
and will keep for years.
Black Oake,
Three cups of butter, one quart of sugar, three pints
of flour, half a pint of molasses, half a pint of brandy,
half a pint of wine, one teaspoonful of saleratus, one
ounce each of all kinds of spice, twelve eggs, three
pounds of raisins, two of currants, one-half a pound of
citron.
Bake in deep pans, in a moderate oven, between three
and four hours. This is one of the finest rules for rich
cake in the book.
Oaramel Frosting,
One cup of brown sugar, and one square of Baker's
Chocolate scraped fine, one tablespoonful of water. Sim-
mer gently, being careful not to let it burn, twenty min-
utes Spread on the cake while hot.
228 THE APPLEDORE COOK BOOK.
Grlacie Cake.
Make rich cup-cake and bake in sheets. When nearly
sold, frost with the following preparation : Wet with
fold water a small pinch of Cox's Sparkling Gelatine.
When ready to frost the cake, dissolve this in about
one-fourth of a wineglass of boiling water, and then thick-
en with powdered sugar ; flavor with lemon, and spread
on the cake. This will harden in fifteen or twenty min-
utes, and cuts nicely the first day, but is not so good to
keep as that made with the white of egg.
Golden Frosting,
Into the yolks of two eggs stir powdered sugar
enough to thicken, and flavor strong with lemon. This
does not have as good a flavor as the other kinds, but
it makes a change.
Chocolate Pies,
Make plain cup-cake and bake in Washington-pie
plates, having the cakes thick enough to split. Split
them and spread one half with the following filling, then
place the top piece on arid sprinkle with powdered
sugar :
Filling for Chocolate Fies,
One square of Baker's Chocolate, one cup of sugar,
the yolks of two eggs, and one-third of a cup of boiling
IVflSCELLANEOUS. 229
milk. Mix scraped chocolate and sugar together, then
add, very slowly, the boiling milk, then the eggs and
simmer about ten minutes, taking care not to burn tho
mixture. Flavor with vanilla. Have perfectly cold be-
fore using. The cake must always be fresh.
Sweet-Potato Pie,
When the potatoes are dry and mealy, one quart of
the potato after it has been pared, boiled, and mashed,
ono quart of milk, four eggs, salt, nutmeg, cinnamon,
and sugar to sweeten to taste. Bake the same as squash
pies. If the potatoes are very moist, use less milk.
English Plum Pudding,
One pound of suet chopped fine, one pint of sugar,
one pound of stale grated bread, one pound of raisins,
two of currants, one glass of brandy, two teaspoonfuls
of ginger, two nutmegs, half a pint of milk, a little
salt. Beat well and steam five hours. Serve with rich
sauce.
Eve's Pudding.
Six eggs, six apples, six ounces of bread, six ounces of
sugar, six ounces of currants ; salt and nutmeg. Boil
three hours or steam four. Serve with wine sauce.
Amherst Pudding,
Three-fourths of a cup of butter, three-fourths of a
230 THE APPLEDORE COOK BOOK.
pint of sugar, four eggs, five tablespoonfuls strained apple
grated peel and juice of one lemon, nutmeg and rose-
water, if you like. Bake in a shallow pudding-dish
which has been lined with rich paste rolled very thin.
Let it become partly cooled before it is served.
Carrot Pudding.
Twenty carrots boiled and strained, two cups of butter,
one pint of sugar, the yolks of twelve and whites of six
eggs, one nutmeg, half a pint of wine, one pint of milk.
Bake like Amberst pudding.
Down-East Pudding,
One pint of molasses, one quart of flour, one table-
spoonful of salt, one teaspoonful of soda, three pints of
blackberries Boil three hours, and serve with sauce
made in the following manner :
One teacup of powdered sugar, one-half of butter, one
egg, two teaspoonfuls of boiling water, and one of brandy.
Beat the butter to a cream, and then add very gradu-
ally the sugar beat in the yolk of the egg, and, when
perfectly creamy, add the white, which has been beaten
to a froth, then add the water and stir it very carefully.
The brandy should be beaten with the butter and sugar.
Eachel Pudding,
One quart of bread crumbs, one of apples, out up very
MISCELLANEOUS. 231
fine, half a cup of suet, which has been chopped very
fine, one cup of English currants, rind and juice of two
lemons, four eggs well beaten. Mix thoroughly, grease
ji pudding-mould, and put in the mixture. Steam three
hours. Serve with rich wine sauce.
Princess Pudding.
One box of Cox's Sparkling Gelatine. Soak one hour
in one pint of cold water, and then add one pint
uf boiling water, and one pint of wine, the juice of four
lemons, and three large cups of sugar. Beat the whites
of four eggs to a stiff froth, and stir in the jelly when
it begins to thicken ; pour into a large mould, set in ice-
water in a cool place, and, when ready to serve, turn out
as you would jelly, only that you have the pudding in a
deep dish.
Make a sauce as for snow pudding, and pour around
the pudding, or, if you prefer, serve in a separate dish.
This makes a large pudding : half of it is enough for a
small family.
Eoyal dream,
One quart of milk, one-third of a box of gelatine four
tablespoonfuls of sugar, three eggs, vanilia. Put the
gelatine into the milk, and let it stand half an hour Beat
the yolks well with the sugar, and stir into the milk.
Set the kettle into a pan of hot water, and stir until it
begins to thicken like soft custard.
232 THE APPLEDORE COOK BOOK.
Have ready the whites of the eggs beaten to a stiff
froth ; and, the moment you take the kettle from the
fire, stir them in quickly, arid turn into the moulds. Set
away in a cold place to harden.
When you cannot get cream to make Charlotte Russe
with, this makes a good filling, if you omit the whites
and fill your moulds when the cream is perfectly cold
but not yet hardened.
Bed Grout,
Take currant juice, and add an equal quantity of
water. Put it over the fire, and, when boiling, add
four tablespoonfuls of ground rice, which has been mixed
with half a cup of cold water, to one quart of the liquid.
Stir carefully until it thickens, then add sugar enough
to give it a good flavor. Pour into moulds, and set
away to cool To be eaten with sugar and cream the
same as blancmange. If you have not the ground rice,
cornstarch will do.
dream Pudding Sauce,
One cup of powdered sugar, one <3gg, one-third of a
cup of cream or milk. Beat the white of the egg to
a stiff froth, then add the yolk and sugar, and beat well
Flavor with vanilla, lemon, or wine, and add the cream
the last thing. This sauce is nice for a light pudding.
MISCELLANEOUS.
Molasses Handy,
Two cups of molasses, one of white sugar, one table-
spoonful of vinegar, a small piece of butter. Boil from
twenty minutes ,to half an hour. Try it by dropping a
little into cold water: if it hardens, it is ready to cool.
Pour into a flat, buttered dish, and, when cool, work
it with the hands.
Peanut dandy,
Prepare the same as the above : let boil ten minutes
longer ; and, just before taking off the fire, add a pint
of nuts, which have been shelled and broken.
Pour into the dish ; and, before it becomes perfectly
cold, cut into pieces.
Chocolate dandy,
One cup of molasses, two of sugar, one of milk, one-
half of chocolate, a piece of butter half the size of an egg.
Boil the milk and molasses together, scrape the choc-
olate fine, and mix with just enough of the boiling milk
and molasses to moisten : rub it perfectly smooth then,
with the sugar, stir into the boiling liquid, add the
butter, and boil twenty minutes. Try as molasses candy ;
and, if it hardens, pour into a buttered dish. Cut the
same as nut candy.
Vinegar dandy,
One cup of vinegar, two of white sugar. Boil until
234 THE APPLEDORE COOK BOOK,
it will break brittle when dropped in cold water. Pour
into a butter-dish, and cut before it gets hard.
This is nice with nuts for a change. Any kind will
answer.
To make Mead,
One pint and a half of brown sugar, half a pint of
molasses. Pour on this three pints of boiUug water.
Let this stand until blood warm, then add two ounces
of tartaric acid and one of essence of sassafras.
When cold bottle.
To use Mead,
Put one tablespoonful of the mead in the bottom of
a glass, then fill two-thirds full of cold water, then
stir in one-fourth of a teaspoonful of soda, and drink
while foaming.
To make good Soap.
Ten pounds of potash, eleven of fat, three or four pails
of boiling water. Pour on and stir until it is dissolved.
After a few days add boiling water until a proper thick-
ness.
Black-Walnut Stain,
One-fourth of a pound of asphaltum, one-half of bees-
wax, one gallon of turpentine. If too thin add bees-
wax ; if too light, asphaltum. Soft pine is the wood
that stains most readily and prettily.
MISCELLANEOUS. 235
Roast Ham,
Prepare the ham as for boiling, and if good-sized
(say ten pounds) boil three hours. Take off the skin
and place in a baking pan. Let it cook in a moderate
oven two hours, and serve with champagne sauce.
With one tablespoonful of butter mix thoroughly one
tablespoon ful of flour. Set the saucepan on the fire and
Btir constantly until it is a dark brown, then pour into
it half a pint of boiling gravy, (the liquor in which
pieces of green meat have been boiling until it is very
rich). Pour the gravy in slowly, and stir slowly and
constantly. Let it boil up once, season well with pep-
per and salt, and strain. Add half a cup of champagne
and serve.
Vinaigrette Sauce,
One teaspoonful of white pepper, one of salt, one-half
of mustard, half a cup of vinegar, one tablespoonful of
oil. Mix salt, pepper, and mustard together, then very
slowly add the vinegar, and after all is well mixed add
the oil. To be eaten on cold meats or fish.
Graham Bread.
Where the bread is liked light like the baker's, this
is a good rule ; but if the bread be eaten for medici-
nal purposes the rule in the first part of the book is the
best.
Half a cup of yeast, one pint of warm milk or water,
and flour enough to make a thin batter. Let this rise
236 THE APPLEDORE COOK BOOK.
over night and in the morning stir in half a cup of
sugar, a little salt, one teaspoonful of saleratus dissolved
in water and Graham enough to make a very stiff bat-
ter. All the other ingredients should be thoroughly
beaten into the sponge before adding the Graham, then
stir in the Graham a little at a time, and beat well.
Much depends upon the beating. Shape into loaves
with the hands, and place in the baking-pans. If the
weather is warm and the sponge is light the loaves
will be ready to bake in an hour and a half ; but if
not warm it will take longer. The oven should not be
so hot as for white bread. Bake one hour and a half.
Graham Muffin, Very Nice,
Into a bowl put one and a half pints of Graham, half
a cup of sugar, and a little salt. Now into the seive
put half a pint of flour, one teaspoonful of saleratus and
two of cream tartar. Mix thoroughly with the flour, and
then sift on to the material in the bowl. Mix all the
ingredients thoroughly while dry, and then add two
well beaten eggs and milk enough to make a batter
that will drop from the spoon readily. Fill the muffin-
cups about two-thirds full, and bake in a quick oven.
Eye-Muffins,
Made the same as Graham.
MISCELLANEOUS. 2-TT
Sponge Drops,
Make cake the same as the first rule for sponge cake
on page 91. Uave the muffin cups very lightly larded,
and drop a tcaspoonful of the mixture into each cup.
Bake in a quick oven. These are very nice for a desert
or for tea.
Brandied Peaches,
Weigh your peaches, then throw them a few at a
time into boiling lye. As soon as the skin begins to
curl up, drain them and rub the skin smoothly off with
a cloth, then throw them into cold water. After you
have finished put them over the fire in boiling water,
but do not let them boil. When they are soft enough
to make a dent in them, take them out to cool. Cover
them with white brandy, and let them stand twenty-
four hours, then make a syrup of a pound of sugar to
a pound of peaches, and mix them. Cover them. close,
and in a few days they will be ready for use.
Sour-Orange Preserve.
Grate off the rind and cut the orange into two parts,
take out all the pulp. Weigh them and place in a
large stone pot and cover with a brine made from three
gallons of water and one quart of salt. Let them stand
in this twenty-four hours and then drain off the brine.
Cover again with a brine made with the same amount
238 THE APPLEDORE COOK BOOK.
of water and half as much salt as in the first Let
them stand twenty-four hours again. Now drain again,
and cover with clear cold water and let them stand
in this twenty-four hours. Drain again and put into
a boiler and cover with cold water ; let them come to
a boil and then boil fifteen minutes ; take them out
and drain. Make a syrup of sugar (pound for pound),
and water enough to dissolve. When the syrup is clear,
drop in the oranges and boil until they are clear and
tender, wnich will be in about four hours of slow boil-
ing. Great care must be taken that they do not scorch.
They must be stirred every ten or fifteen minutes. The
sugar may be either white or brown. The orange used
is not the common market orange, but the wild, sour
orange found in Florida.
Pickled Blueberries,
Nearly fill a jar with ripe berries, and then fill up
with good molasses, cover, and set away, and in a few
weeks they will be ready for use.
To Blanch Almonds.
Shell the nuts and pour boiling water over them, let
them stand in the boiling water a minute, and then
throw them into cold water. Rub between the hands,
and the dark skin will come off readily.
MISCELLANEOUS. 239
To Sweeten Tainted Meat,
Cover the meat with sweet milk, and let it stand an
hour or two, and, unless the meat is very bad, it will
make it perfectly sweet. Soaking in saleratus water is
also good.
To Cleanse New Stove Furniture,
Boil skim-milk in the pots, kettles, pans, &c., and
then wash in good soap-suds.
To Eestore Color to Furniture, etc,
When the color has been taken out of any thing, that
is painted, by alcohol, rub the place briskly with a
piece of flannel and kerosene, and, in a few minutes, it
will turn dark again.
Marking Cakes in Gold,
Bake small round cakes for the children, and, when
the frosting is hard on them, dip a small brush in the
yolk of egg, and write the child's name on the cake.
It pleases the little ones very much to see "their names
in this way.
Chocolate Caramel,
Three pounds brown sugar, coarse, one-half pound of
butter, one-half pound of chocolate scraped fine, one
pint cream or milk. Melt all these together with care,
and boil twenty minutes or half an hour, stirring all
240 THE APPLEDORE COOK BOOK.
the time. Just before taking it off the fire, pour in
vanilla to flavor, and stir in half or a whole cup of
granulated sugar. Pour it in a pan, and, when half
cool, score it. It should be half an inch thick, and be
cut up into pieces about an inch square.
Molasses Oandy.
Two cups of sugar, one of molasses, one-half of but-
ter, one-fourth of vinegar, vanilla and peanuts. Boil
until it will candy, then stir in vanilla and peanuts,
and pour into a pan. Score the same as caramel.
Vinegar Oandy,
Two cups of molasses, two tablespoonfuls of sugar,
two of vinegar.
Chocolate Cream.
Two cups of powdered sugar, nearly a cup of water.
Boil about five minutes, then beat until it turns to a
cream, after which make into drops, and dip them into
the melted chocolate. Melt three-fourths of a cake of
chocolate by scraping into a bowl, and then placing the
bowl either over the teakettle or into a pan of hot
water.
Molasses Oandy,
Two cups of molasses, one of sugar, butter the size
of an egg, one tablespoonful of checkerberry. Pull
when done.
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''59
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Parloa, M. P35
The Appledore cook 1880
book.
LIBRARY
UNIVERSITY OF CALIFORNIA
DAVIS
