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THE COOKERY
BLUE SOOK >
Prepared by Ladies of the .
Society for Christian Work
First Unitarian Church . .
San Francisco, Cal. . . .
LIBRARY |
UNIVERSITY OF j
IFORNIA ^/
AGRICULTUPF
CHARLES B. TURRILL COLLECTION
COOKERY BLUE BOOK
PREPARED BY THE
Society for Christian Work
FIRST UNITARIAN CHURCH, SAN FRANCISCO, CAL.
" Tried and True"
SAN FRANCISCO
C. A. MURDOCK & Co., PRINTERS
1891
/
AGRICULTURE
Cat for Agric. Librarf
The capon burns, the pig falls from the spit ;
The clock hath struck twelve upon the bell;
My mistress made it one upon my cheek
Sfie is so hot, because the meat is cold;
Metl links your man, like mine, should be your clock,
And strike you home without a messenger.
My charge was but to fetch you from the mart
Home to your house, the Phcenix, sir, to dinner
My mistress and, her sister wait for you.
Comedy of Errors.
AGRICULTURE
GIFT
THE
COOKERY BLUE BOOK
SOUPS.
Bouillon Soup.
4 pounds of round of beef cut into dice pieces. Trim
off all fatty skin. 4 quarts water ; 1 teaspoonful celery
seed ; 4 large onions ; 6 large carrots ; bunch of pars-
ley ; 6 blades of mace ; 16 whole cloves, salt and pepper
to taste.
Pour on the water, and let it simmer six hours,
skimming carefully, for if any grease is allowed to go
back into the soup it is impossible to make it clear.
Scrape the carrots, stick 4 whole cloves into each
onion, and put them in the soup ; then add the cel-
ery seed, parsley, mace, pepper and salt. Let this
boil till the vegetables are tender, then strain through
a cloth, pouring the soup through first, then putting
the meat in it to drain, never squeezing or pressing it.
If you wish to color it, you can put in a dessert-
spoon of burnt sugar. It can be nicely flavored by
adding some walnut catsup, together with mushroom
and a very little Worcestershire.
081
THE COOKERY BLUE BOOK.
Beef Soup.
Boil trimmings of roast beef and beef-steak bones
for three hours. Cool and skim off fat; add half
a salt spoon of pepper, 2 teaspoonfuls of salt, 3
potatoes, pared and cut up, J a carrot, J an onion,
3 gumbo pods, half a bay leaf and a little chopped
parsley. Add a few drops of caramel and serve hot.
Strain, if preferred thin.
Tomato Soup without Stock.
1 dozen tomatoes cut up and enough water to cover
them; a salt spoon of mustard, salt and 2 dozen
cloves. Stew thoroughly and strain. Rub together
2 heaping tablespoons of flour and a piece of butter
the size of an egg. Put this in the strained liquor and
boil. This makes soup for six persons.
Milk Tomato Soup.
Boil 1 can of tomatoes very soft in 1 quart of
water ; strain, and add 1 pint of milk, 1 teaspoonful
of soda, small piece of butter, a shake of mace, and
salt to taste. Let it scald, not boil, and add 2 rolled
crackers.
Bisque Soup.
2 large onions sliced, 1 can tomatoes. Boil together
half an hour or longer, then put through colander and
add 1 quart beef stock, salt and pepper. Let this
boil together a few moments. Whip 1 cup cream
with the yolks of 4 eggs and 1 tablespoon of corn
starch or flour ; add this to the stock, boil up, and
serve at once.
SOUPS.
Mock Bisque Soup.
1 quart tomatoes, 3 pints milk, 1 large tablespoonful
flour, butter size of an egg, pepper and salt to taste,
a scant teaspoonful of soda. Put the tomato on to stew
and the milk in a double kettle to boil, reserving half
a cup to mix with flour. Mix the flour smoothly with
the cold milk and cook ten minutes.
To the tomato add the soda, stir well, and rub
through a strainer that is fine enough to keep back the
seeds. Add butter, salt and pepper to the milk and
then the tomato. Serve immediately.
Bean Soup.
1 coffee cup of brown beans soaked over night ; boil
in a gallon of water with a piece of salt pork 3 inches
square (a little beef is good, also) several hours, until
beans are soft ; strain, and add a small bit of butter,
the juice of 1 lemon and a small cup of sherry wine.
Black Bean Soup.
1 pint of beans soaked over night; 2 quarts water
and boil five or six hours, adding water as it boils
away ; when soft, strain out the skins, season with salt
and pepper to taste. When ready for the table add a
large spoonful of sherry wine, 2 boiled eggs, sliced, and
1 lemon, sliced very thin. Do not cook it any after
these ingredients are added.
Split Pea Soup.
1 gallon water, 1 quart peas, soaked over night;
J pound salt pork cut in bits ; 1 pound lean beef cut
the same. Boil slowly two hours, or until the water is
6 THE COOKERY BLUE BOOK.
reduced one-half. Pour in a colander and press the
peas through; return to the kettle and add a small
amount of celery chopped fine. Fry three or four slices
of bread quite brown in butter cut in squares when
served.
Grandmother Sawtelle's Pea Soup.
Soak a quart of dried peas over night. In the morn-
ing put them on to boil with fragments of fresh meat ;
also cloves, allspice, pepper and salt. Let boil until soft,
then strain through a colander. Have some pieces of
bread or crackers inch square, and put them into the
oven to dry without browning ; a pint of bread to a
quart of peas. Take f of a cup of melted butter and
put the bread in it ; stir until the bread and butter
are well mixed, then put into the peas and it is done.
If the peas do not boil easily add a little saleratus.
Green Pea Soup.
Boil the pods first, then remove and boil peas in
same water until soft enough to mash easily. Add a
quart of milk, and thickening made of a tablespoonful
of butter and 1 of flour. Boil a few minutes and serve.
Celery Soup (for six persons).
Boil a small cup of rice till tender, in 3 pints of milk
(or 2 pints of milk and 1 of cream) ; rub through a
sieve, add 1 quart of veal stock, salt, cayenne and 3
heads of celery grated fine.
Cream of Celery Soup.
4 teacups of chopped celery, 1 quart of milk ; boil
celery soft (saving water it is boiled in); rub celery
SOUPS.
through fine sieve; mix celery and milk. Take 1
heaping tablespoonful of flour, 1 even tablespoonful
of butter, 1 scant teaspoonful of salt. If desired, can
boil celery in the morning, then about half an hour
before dinner take milk, flour, butter, salt and celery
and boil together, stirring constantly so it will cook
evenly. When the consistency of cream, it is ready
for use.
Ox-tail Soup.
1 ox-tail, 2 pounds lean beef, 4 carrots, 3 onions and
thyme. Cut tail into pieces and fry brown in butter.
Slice onions and 2 carrots, and when you remove the
tail from the pan put these in and brown also; then
tie them in a thin cloth with the thyme and put in
the soup pot. Lay the tail in and then the meat cut
into small pieces. Grate over them the remaining
2 carrots, and add 4 quarts of water, with salt and
pepper. Boil four to six hours. Strain five minutes
before serving and thicken with 2 tablespoonfuls of
browned flour. Boil ten minutes longer.
Mushroom Soup.
1 pint of white stock, 2 tablespoonfuls butter, J tea-
spoon of pepper, and 1 teaspoon of salt, 1 tablespoon-
ful corn starch, 1 pint of milk; heat milk. Mix butter
and corn starch to cream, and add hot milk and
then stock. Boil 1 pound of mushrooms until soft, and
then strain. Have them ready and add to the soup,
letting it stand to thicken. It is improved by a little
whipped cream added before serving.
THE COOKERY BLUE BOOK.
Soupe a I'Ognon.
Put into a saucepan butter size of a pigeon's egg
add 1 pint of soup stock. When very hot add 3 onions,
sliced thin, then a full J teacup of flour, stirring con-
stantly that it may not burn. Add 1 pint boiling water,
pepper and salt, and let boil one minute, then placing
on back of range till ready to serve, when add 1 quart
of boiling milk and 3 mashed boiled potatoes. Grad-
ually add to the potatoes a little of the soup till smooth
and thin enough to put into the soup kettle. Stir
all well, then strain. Put diamond-shaped pieces of
toasted bread in bottom of tureen and pour soup
over it.
Potato Soup.
Boil and mash fine 4 large mealy potatoes ; add 1
egg, a piece of butter size of an egg, a teaspoonful of
salt, 1 teaspoonful celery salt. Boil 1 pint of water
and 1 pint of milk together and pour on potatoes boil-
ing hot. Stir it well, strain and serve.
Asparagus (white) Soup.
Cut off the hard, green stems from two bunches of
asparagus and put them in 2 quarts and a pint of
water, with 2 pounds of veal (the knuckle is the best).
Boil in a* closely covered pot three hours, till the meat
is in rags and the asparagus dissolved. Strain the
liquor and return to the pot with the remaining half
of the asparagus heads. Let this boil for twenty
minutes more and add, before taking up, f of a tea-
cup of sweet cream, in which has been stirred a
dessertspoonful of corn starch. When it has fairly
SOUPS.
boiled up, serve with small squares of toast in the
tureen. Season with salt and pepper.
Soup a la Minute (for six persons).
Cut 4 ounces of fat salt pork in dice and set it on the
fire in a saucepan ; stir, and when it is turning rather
brown, add 1 onion chopped, and f a medium-sized
carrot sliced. When they are partly fried, add 2
pounds of lean beef cut in small dice, and let fry five
minutes. Then pour in it about 3 pints of boiling
water, salt and pepper, and boil gently for three-
quarters of an hour.
Caramel, for Coloring Soups.
Melt 1 cup white sugar in a saucepan till it is dark ;
add slowly 1 cup cold water, stirring briskly, and boil
till it thickens. Keep in large-mouthed bottle.
BREAKFAST DISHES. 11
BREAKFAST DISHES.
Baked Omelet No. 1.
5 eggs, J cup of niilk, J teaspoon corn starch, pepper
and salt. Beat the whites and yolks of the eggs
separately and very stiff; stir lightly together and add
other ingredients. Bake in a buttered pudding-dish
and serve immediately.
Baked Omelet No. 2.
J cup of milk boiled. Stir in the well-beaten yolks
of 6 eggs till thick. Add a dessertspoon of butter and
salt to taste. After removing from the fire, add whites
of 6 eggs, well-beaten. Bake ten minutes in an oven
heated as for cake.
Bread Omelet.
Bread crumbs and parsley ' rubbed fine; a little
chopped onion ; 3 eggs beaten lightly. Add a cup of
milk, pepper, salt and a little nutmeg, with a table-
spoonful of butter. Bake in a moderate oven.
Baked Eggs.
Separate the whites from the yolks keeping each
yolk separate. Salt the whites, while beating to a
stiff froth, then spread on a platter. Place the yolks
at regular distances apart in cavities made in the
beaten whites, and bake in a moderate oven till brown.
12 THE COOKERY BLUE BOOK.
Eggs (an miron) with Asparagus.
Cut off the green part of the asparagus the size of
peas, and scald in hot water a few minutes, then put
in the saucepan with a little butter, small bunch of
parsley and young onions tied together (so that it can
be removed before breaking the eggs on the asparagus).
Add a little flour, water, salt, pepper and a little
sugar, stewing together till the water is evaporated.
Then put in a baking-dish and break some eggs over
the top. Put a little salt, pepper and nutmeg over the
eggs and cook in the oven, but not long enough to let
the eggs get hard. Serve immediately.
Corn Omelet.
Take the well-filled ears of corn, cut the kernels
down the center, being careful not to loosen them from
the cob; then take out the pulp by pressing down-
ward with a knife. To 3 tablespoons of corn pulp add
the well-beaten yolks of 3 eggs and a little salt. Beat
the whites of the eggs to a stiff froth, mix with the corn,
and put in a hot pan with a little butter. Cover, and
place where it will not burn. When done, fold over
and serve on a hot dish.
Bananas (as a breakfast dish).
Slice bananas lengthwise; put them in a buttered
pan and brown in oven; or they can be dipped in but-
ter and fried; or sliced and served cold with cream.
Baked Peppers.
Cut off tops ; take the seeds out and fill with sausage
meat. Hake fortv minutes.
BREAKFAST DISHES. 13
Baked Beans.
Soak 1 quart of pea beans over night in cold water.
In morning drain and place in earthen bean-pot with
1 teaspoon salt, J of pepper, 2 of sugar, 1 pound fat
pork, scored ; fill the pot with warm water and bake in
a moderate oven all day, as water evaporates adding
sufficient to keep them moist. They cannot be baked
too long.
Fish-balls.
1 cup of raw salt fish; 1 pint of potatoes;
1 teaspoonful butter; 1 egg well beaten; a little
pepper. Wash and pick the fish in small pieces free
from bones. Pare the potatoes and cut in small
pieces. Put both together in a stew-pan and cover
with boiling water, and boil until the potatoes are
soft. Drain off the water, mash and beat till very light.
When a little cool, add the egg and fry in very hot
lard.
Potatoes with Cheese.
The potatoes are boiled and cut in small pieces,
covered with milk or cream. Put bread crumbs and
cheese over the top. Add butter and bake till brown.
Vermicelli (as a breakfast dish).
To 3 pints of bubbling, salted water, add 1 pint of
the best vermicelli ; boil briskly ten minutes, drain off
all the water and serve hot with butter and cream.
FISH. 15
FISH.
Fish a la Creme.
3 pounds of sturgeon or any solid white fish
boiled until tender. Remove bone, mince fine, and
season with salt, pepper, wine and lemon juice.
1 quart milk, boiled with two good-sized onions
until they are in shreds. Rub to a cream J
pound butter and two large tablespoonfuls of flour.
Strain the boiling milk with this and return to the
stew-pan and boil again, taking care to stir to prevent
lumps and burning. Grate the rind of one lemon,
with juice and one tumbler of wine and mix thor-
oughly through the fish. Take one loaf of bread,
removing all crust, and pass through the colander.
Have dish very hot, putting fish and crumbs in layers,
bringing crumbs on top. Place in hot oven for a few
minutes. A nice lunch dish.
A Norwegian Fish Dish.
Take a fresh codfish weighing about 4 pounds;
do not wash it, but wipe with a soft cloth
wrung out in cold water. Scrape all the flesh from
skin and bone; and put the head, bones and
skin on to boil, and when thoroughly cooked, strain.
Take equal parts of scraped fish and chopped suet, one
tablespoon of salt and pound to a paste. Add 2 eggs.
16 THE COOKERY BLUE BOOK.
2 tablespoonfuls of flour, a little mace and ginger.
Boil some cream, and when cold, gradually add
enough to make a soft batter. Try a little of this in
the boiling stock to see if the consistency is right.
Then put in a buttered, breaded mould and cook two
hours. If some of the batter is left, form in balls and
cook in the fish stock and serve as soup.
Finnan baddies (from Delmonico's).
J pound of fish picked up and braized in butter and
cooked in the following sauce: 1 cup of cream over
hard boiled egg cut in squares; the yolk of 1 raw egg
a tablespoonful of Edan cheese, a little flour to
thicken; a little pepper and Worcestershire sauce.
Serve on toast.
Stuffed Smelt.
Ingredients of stuffing : J cup of melted butter ;
1 cup of bread crumbs, 1 teaspoonful of chopped
onion; J spoon of salt; J- spoon of pepper and a few
herbs. Bone the smelt, stuff and sew up. Roll in
melted butter and fine bread crumbs. Bake about
fifteen minutes.
SAUCE. } cup butter worked to a cream ; yolks of 3
eggs beaten in one by one; juice of J a lemon; J tea-
spoonful salt, J teaspoon pepper and J cup boiling
water. Beat and put on stove in a saucepan of boiling
water to thicken.
FISH.
Brown Fish Chowder.
1 onion fried in butter. Cut any white fish in small
pieces and fry in this after first rolling the fish in
flour. Take the fish out and lay on brown paper.
Put into a saucepan 2 tablespoonfuls dry flour and
stir until it is brown; then gradually stir in a quart
of water. When this has boiled, add the fish and
seasoning.
ENTREES. 19
ENTREES.
Chicken Terrapin No. 1.
Chop the meat of a cold chicken and 1 parboiled
sweet-bread quite fine. Make a cream sauce, with
1 cup of sweet cream, a quarter of a cup of butter and
2 tablespoonfuls of flour. Put in the chicken and
sweet-breads. Keep it hot in a double boiler and
just before serving add the yolks of 2 eggs and a wine-
glass of sherry wine.
Chicken Terrapin No. 2.
Cut a cold boiled chicken in small squares, removing
all the skin. Put into a skillet with J pint of cream
and J pound of butter, rolled in 1 tablespoonful of
flour, seasoned with salt and red pepper. Have ready
3 hard boiled eggs chopped fine. When the chicken
has reached a boil, stir in a large glass of sherry with
the egg, and serve hot.
Chicken Terrapin No. 3.
Boil chicken in salted water. 1 quart of cold cooked
chicken cut into dice cooked livers of 1 or 2 chickens ;
3 hard-boiled eggs yolks of 2 raw eggs; 1 cup of
chicken stock ; 1 cup cream ; slight grating of nutmeg;
J teaspoon pepper; 1 level teaspoon salt ; 4 tablespoons
sherry; 3 tablespoons butter; 2 tablespoons flour; 1
teaspoon lemon juice. Chop hard-boiled eggs and add
20 THE COOKERY BLUE BOOK.
to chicken; sprinkle with salt, pepper and nutmeg.
Add flour to melted butter and stock and stir for three
minutes. Add cream after reserving 4 tablespoonfuls.
Stir one minute. Add chicken mixture and let it
simmer for ten minutes. Beat yolks well and add
cream; pour into mixture and stir one minute.
Remove from fire, and add wine and lemon juice.
Chicken for Lunch
Cut up 2 chickens; fry each piece quickly in bacon
fat to a nice brown (not cooking them). Then stew
them slowly with gumbo, a little pork, celery and |
an onion till tender. Thicken with brown flour and
dish, garnishing with parsley and sliced hard-boiled
eggs.
Pressed Chicken (a nice luncheon dish).
Boil a chicken, in as little water as possible, till the
bones slip out and the gristly portions are soft. Remove
the skin, pick the meat apart, and mix the dark and
white meat. Remove the fat, and season the liquor
highly with salt and pepper; also with celery, salt and
lemon juice, if you desire. Boil down to 1 cup, and mix
with the meat. Butter a mould and decorate the bottom
and sides with slices of hard-boiled eggs; also with
thin slices of tongue or ham cut in fancy shapes. Pack
the meat in and set away to cool with a weight on the
meat. When ready to serve, dip mould in warm water
and turn out carefully. Garnish with parsley, strips
of lettuce or celery leaves and radishes or beets. The
eggs and tongue can be dispensed with if a plain dish
is desired.
ENTREES. 21
Beef Loaf.
3J pounds fine chopped beef; |- pound pork;
3 eggs; 1 large spoonful of salt; 1 teaspoon pep-
per; J teaspoon nutmeg; 4 large spoonfuls milk; 10
soda crackers rolled fine, saving out 1 to rub on the
top. Put bits of butter over the top. Press the meat
several times with your hand to make into a thin loaf.
Bake in a quick oven one hour, putting water in pan.
It requires no basting.
Beef Roll.
Lean beef chopped fine; J cup bread crumbs; a
slice of onion chopped ; chopped parsley ; the yolk of 1
egg; a little butter and lemon juice. Mix all thor-
oughly. Form in an oblong loaf, put in pan and
bake half hour in a hot oven, basting two or three
times with melted butter. Served with a brown sauce.
To Fry. Soft-shelled Crabs.
Use them only when very fresh, as the shells harden
after twenty -four hours. Cut the ends of the small
legs off; take off the gills and tucks; wash and drain
well upon a cloth. A few minutes before serving dip
them one after another in 2 eggs beaten as for an
omelet; then in crumbs of rolled cracker made very
fine and fry them in very hot lard ; not too many at
a time. Serve hot, with a garnish of parsley and
pieces of lemon.
Deviled Crab.
Pick the meat from one large crab and chop a
little. Add 2 green peppers, chopped fine, and mix
22 THE COOKERY BLUE BOOK.
with cracker crumbs. Add sufficient soup stock to
moisten and season to taste. Clean the shell and put
in 1 layer of the ingredients. Add pieces of butter,
then another layer, and so on, till shell is full. Then
bake fifteen minutes, and serve.
Crab Creole (for four persons).
1 crab; 1 good-sized onion; J can of tomatoes; 1
Chili pepper or pinch of cayenne; butter the size of a
walnut; 2 tablespoonfuls of water; ^ cup of cream;
salt and pepper, and 1 tablespoonful of corn starch.
Shred up crab, not too fine, cut up onion and chili
pepper and put in a pan with the 2 tablespoonfuls of
water. Boil briskly fifteen minutes; then add J can of
tomatoes. Boil ten minutes, or until soft. Strain, put
juice back on fire. Add the butter, pepper and salt, and
thicken with 1 tablespoonful of corn starch. Add crab
and cream. When all is hot, serve with toast.
Canapie Lorenzo.
One-third New York cheese, one-third dessicated
soft-shell crab, one-sixth green peppers chopped very
fine. Make in pates about the size of a hand and bake
brown.
Crab Cutlets.
Pick up the meat of 2 crabs, seasoning with
salt, pepper, a pinch of mustard and a good table-
spoon of Worcestershire sauce. Put in a saucepan
a piece of butter twice the size of an egg ; when melted
stir in 2 tablespoons of flour, and add a cup of rich
cream, stirring constantly. Mix in the prepared crab
and set aside to cool. Then mould into cutlets, which
ENTREES. 23
you roll in egg and bread crumbs. Stick the claws you
have saved into the cutlets, and fry. Serve with or
without parsley and slices of lime.
Shrimp Stew.
Slice 3 onions and 3 tomatoes, and fry till well done.
Rub together 1 tablespoonful flour and a piece of
butter, egg-size. Add red pepper, salt and 1 cup of
cream. Put this in saucepan, with onions and 1 pint of
shrimps. Cook ten minutes, and serve on toast.
Terrapin Stew.
Boil according to size thirty or forty minutes,
so that the upper shell will separate from the
lower easily. Take "gall-bag" from liver, which
is always found on the right lobe. Avoid breaking,
as it will give a bitter taste and spoil the dish. Strip
the skin from the claws, cut off the nails and skin the
head. Throw nothing away but the "gall-bag." Cut
all into small pieces ; stew slowly in sherry wine closely
covered, with a goodly supply of butter and red pep-
per, for one hour and a half. Salt to taste. If they
have no eggs in them, add 2 or 3 eggs, hard-boiled,
for each terrapin and the juice of 1 lemon, skinning
another to lay on top. When about to take from the
fire, thicken with a little flour. Serve on hot toast,
well-buttered, over which sprinkle a finely chopped
egg-
Baked Oysters in the Shells.
Take 50 small Eastern oysters with their liquor
and a piece of butter. Drain the oysters very care-
fully and strain the liquor. Thicken with an ounce of
24 THE COOKERY BLUE BOOK.
butter mixed with an ounce of flour. Stir, and boil
five minutes. Finish with the yolks of 3 eggs. Add a
little salt, some white and red pepper and grated nut-
meg. Boil a few minutes longer, stirring constantly.
Then remove from the fire. Add the oysters and juice
of a lemon, and mix well with the sauce. Have ready
some large, deep, well-shaped oyster-shells slightly
buttered; fill these with the prepared oysters, sprinkle
rolled cracker crumbs over; put a piece of butter on
top of each; arrange in a pan; brown slightly in a
pretty hot oven (about ten minutes), and serve.
Curried Oysters.
Strain juice of oysters and cook alone till edges
curl. Cook 1 tablespoonful chopped onion and 1
tablespoonful butter five minutes. Mix 1 tablespoon-
ful curry powder, 2 tablespoonsfuls flour and stir into
butter. Add 1 pint sweet milk gradually, stirring
constantly in saucepan. Mix oysters with the sauce.
Pour over small slices of hot buttered toast and serve
immediately.
Fancy Roast of Oysters.
Remove oysters from liquor and have them free
from grit or shell. Scald 1 pint of oyster liquor, and
when boiling hot put in the oysters and let them cook
two or three minutes. Strain the liquor and put the
oysters on pieces of toast. Arrange on a dish and set
over steam to keep hot. Blend together 2 teaspoonfuls
of flour and \ cup of butter, moistening it with oyster
liquor. When well mixed, put into the hot ''liquor
and let boil a few minutes, stirring well. Strain over
the oysters, and serve hot with lemons.
ENTREES. 25
Sweet-breads.
Clean and parboil the sweet breads; cut them in
slices and dip in melted butter. Roll them in grated
cheese; dip in beaten egg; roll in bread crumbs and
fry in hot fat. Serve with tomato sauce.
Veal Loaf.
3 pounds of veal cutlets and a small piece of salt
pork, all chopped fine together; a tea-cup of rolled
crackers moistened a very little with water; salt,
pepper and 1 egg. Add summer savory, if you like.
Put in a bread-pan and bake one and a-half hours.
Serve in slices when cold.
Meat Salad.
Chop fine 2 pounds of cold corned beef, then take
f of a cup of vinegar, 1 tablespoonful of sugar and
1 egg. Beat all together, pour into a pan and let
boil; then pour into a dish to mould. Serve cold.
Welsh Rare-bit No. 1.
1 pound of fresh cheese, cut in small pieces; in
chafing-dish add 1 cup of milk (or cup of Bass' ale),
4 teaspoonfuls butter, 4 small teaspoons of mustard,
2 of salt and a little pepper. Stir it well, and cook
until it thickens (not curdle). Serve on toast.
Welsh Rare-bit No. 2.
1 egg, | a cup of milk; 1 cup of grated cheese, salt,
cayenne pepper and mustard to taste. Heat the milk
in a double boiler; melt the cheese. Add the egg.
and pour all over squares of toast.
26 THE COOKERY BLUE BOOK.
Cheese Sticks No. 1.
1 cup of grated cheese; 1 cup of flour; a little
cayenne pepper; butter same as for pastry. Roll
thin ; cut in narrow strips, and bake a light brown in
a quick oven. Serve with salad.)
Cheese Sticks No. 2.
3 ounces of butter; 3 ounces of flour; 3 ounces of
moist, rich cheese. Mix together and mould into a
paste. Roll out and cut into strips about one-half
inch wide and five long. Bake in a quick oven. A
very nice relish.
MEATS. 27
MEATS.
Boiled Ham.
Put a ham weighing 14 pounds in a large kettle
and half cover with cold water and cook slowl.y.
When the water boils, add a quart of sour white
wine and cook about five hours, or until tender.
Put the ham in a baking pan and trim off the under
side nicely, and take off the skin. Cover an inch
thick with currant jelly, put a cup of sherry in the
pan and put into a pretty hot oven. Let the fire go
down ; baste very often at first, that the wine may
penetrate the jelly, and bake a half hour or more.
Calf's-head Stew.
1 head, 2 bay leaves, 1 teaspoonful thyme, 6 quarts
of water, 2 large carrots, 1 sweet marjoram, 3 onions,
1 handful salt, 1 teaspoonful pepper. Simmer 4 hours,
skimming when necessary. Take out meat, strain
broth and cut tongue in small pieces. 2 large tea-
spoonfuls of butter in pan, 3 of flour, and cook until
brown. Juice of 1 lemon, 3 hard-boiled eggs, chopped,
J lemon, sliced, wine and red pepper to taste. When
very hot, serve.
Chops and Tomato Sauce.
Fry some piecas of pork in the spider, then cut up
and fry a few onions. Into this pour some peeled
28 THE COOKERY BLUE BOOK.
and cut-up tomatoes ; stir till all cooked to pieces and
then strain. Thicken with a little flour. Broil chops,
place on a hot platter and pour the sauce over them.
For 3 pounds chops, -J pound pork, about 3 onions,
and 6 or 8 tomatoes are required. A few cloves and
a little chili pepper are considered by some an addition-
Kidney Stew.
2 beef kidneys cut in small pieces. Pour cold water
over, and as it boils pour off and repeat. The third
time let it simmer slowly for two hours. Add 2
onions, chopped fine, and cook one hour. A few
minutes before serving add sherry wine. Thicken with
flour and serve on hot toast. This may be varied by
adding curry; both are excellent.
Sheep's Tongues.
Boil them in soup stock until tender, with a
seasoning of salt, pepper and a bouquet of herbs.
(1 or 2 cloves, 1 or 2 small onions, 1 bay leaf, sprig
of parsley, some whole black pepper tied in a little
white bag and removed after an hour.) When done add
to the stock some browned flour and butter, tomato
juice to taste, and a little lime juice. Garnish with
triangles of toast around the dish.
Spanish Receipt for Cooking Tongue.
Soak a fresh tongue over night. In the morning take
the skin off by boiling water. Mix together 1 large
spoon of lard, 1 quart raw beans, chopped fine, with the
lard, 2 or 3 onions, chopped not very fine, and a little
parsley. Fry all together for a little while ; then add
MEATS. 29
to this 1 cup of stock, 1 cup of wine, a head of garlic,
pepper, salt, cinnamon, and 3 laurel leaves. Then put
a paper over top of saucepan and put on cover very
tight. Cook for two or three hours over a slow fire ;
then strain the same through a colander. Add to the
strained sauce 1 or 2 spoonfuls of brown flour to
thicken. Put over the fire a little while, and then
pour over the tongue.
Chestnut Stuffing.
Shell 1 pint of large chestnuts ; pour on boiling
water and remove the inner skin. Boil in salted
water, or stock, until soft. Mash fine and mix with
them 1 cup of fine rolled crackers. Season with 1
teaspoonful of salt, 1 salt spoon of pepper, and 1 tea-
spoonful of chopped parsley. Moisten with J cup of
melted butter. This stuffing is especially nice for
quail.
Stuffing for Turkeys.
5 Boston crackers, rolled, piece of salt pork size of
an egg, chopped fine. Add J pint of milk and season
with salt and pepper. (Add sage if you wish.) Let it
scald, then beat 3 eggs and stir in. Add milk till it is
the consistency of batter fritters, put in the turkey
and bake slowly, basting frequently.
SALADS. 31
SALADS.
Boiled Salad Dressing.
3 eggs, 3 tablespoons dry mustard, 1 teacup of oil
or cream, J cup vinegar, salt to taste. Mix eggs and
mustard to a cream, then add oil drop by drop, vinegar
drop by drop, salt to taste. Put on stove and stir all
the time, and let it scarcely come to a boil. When
cold, bottle and keep in a cold place.
By beating all the ingredients well together with an
egg-beater it is as creamy as when oil is added drop by
drop.
Dressing for Cold Slaw.
Yolks of 1 or 2 eggs, 3 tablespoons vinegar, 1 tea-
spoon salt, 1 of mustard, butter size of an egg. Cook
like custard.
t
Clayton's Celebrated Salad Dressing.
Take 3 tablespoonfuls of mustard, mixed quite stiff.
Pour on this slowly -J of a pint of best olive oil, stir-
ring rapidly till thick. Then add 3 eggs, and after
mixing slightly pour in slowly the remaining j of a
pint of oil, stirring rapidly till the mixture forms a
thick batter. Next take 1 teacup of best wine vinegar
and juice of 1 lemon, a small teaspoonful of salt and
1 of white sugar. Stir until the ingredients are well
mixed. When bottled and tightly corked, this will
remain good for months.
32 THE COOKERY BLUE BOOK. *
Salad Dressing.
J salt spoon pepper, 1 of salt, 1 teaspoonful mixed
mustard, 1 tablespoonful powdered sugar, 3 table-
spoons of best olive oil, 3 tablespoons cream, 2 table-
spoons vinegar, 1 hard-boiled egg.
Tomato Salad.
Scald and peel tomatoes and cut holes in the top of
each. Make a rich salad dressing, into which stir some
cold peas, beans and beets, finely chopped. Stuff the
tomatoes with this, and pour dressing over. Garnish
the dish with fine lettuce leaves.
VEGETABLES. 33
VEGETABLES.
Baked Cream Potatoes.
Cut raw potatoes in very thin slices and put a layer
of them in a buttered earthen dish. Cover the layer
with pieces of butter, and season well with pepper and
salt. Then put another layer and season in same
manner, so proceeding till the dish is full. Over all
pour a pint of cream or rich milk, and set in the oven
to bake a half hour. This is a very nice lunch dish.
Escalloped Potatoes.
Take some cold sliced potatoes, butter your baking
dish, put a layer of potatoes, dredge over flour, put on
bits of butter, salt and pepper. When your dish is
full, pour over rich milk and bake brown. Serve hot.
Potatoes in Cases.
Bake potatoes of equal size, and when done and still
hot, cut off a small piece from each potato. Remove
the inside carefully, leaving the skin unbroken. Wash
the potato and season generously with butter, pepper
and salt. Return it with spoon to the potato skin,
allowing it to protude about an inch above the skin.
When enough skins are filled use a fork to make the
potatoes rough above the skin. Put them in a quick
oven to color the tops.
34 THE COOKERY BLUE BOOK.
Stewed Carrots (French style).
Take 2 bunches French carrots, clean and trim ; put
in a saucepan with salt, pepper, 1 teacup of water, 2
tablespoons of butter, 8 lumps of sugar, cover and boil
for half an hour. Then remove the lid and place
where they will simmer slowly till all the water has
cooked away, leaving nothing but the butter.
Stuffed Artichokes.
Boil artichokes till soft. When cold, scrape leaves
and cut out the hearts. Chop and mix in 1 table-
spoonful Worcestershire sauce, 1 egg, -|- cup butter,
pinch of salt, red and black pepper. Roll into balls
and put into heart of the artichoke. Put a piece of
butter on top of each and bake fifteen minutes with
a hot fire. This receipt is for twelve artichokes. If
you wish, bread crumbs can be added to the mixture.
Boiled Artichokes.
First clean, then soak in cold water fifteen minutes.
Then put in boiling water till soft, testing them by
pulling off leaves.
New England Corn Pudding.
Take 2 dozen ears of green corn well-filled, but
young ; grate or pound the corn, and add 1 pounded
soda cracker and a little salt. Bake two hours in a
moderate oven, and a rich crust will form. Serve
with butter.
Celery Root.
Pare and boil till tender in salted water. Thicken
the liquor with flour and cream, or milk, and pour
VEGETABLES. 35
over toast. Stewed celery and mushrooms are served
in the same manner.
Stuffed Tomatoes No. 1.
Cut off a small piece of the top ; squeeze out the
seeds and water. Remove the meat of the tomato with
a spoon, without breaking or injuring the shape. Fry
an onion cut fine, then put in your stuffing (sausage
meat, chicken, veal or beef hashed fine), salt, pepper,
parsley and a little green pepper, cut fine. To this
add all the meat of the tomato you removed with
the spoon. When well mixed and cooked fill each
with the dressing, on top sprinkling toasted bread
crumbs and a piece of butter. Bake in tins.
If you use sausage meat as stuffing add a little
bread soaked in water and squeezed hard, so that it
will readily mix with the meat.
Stuffed Tomatoes No. 2.
Take nice, smooth tomatoes and remove part of the
insides. Chop 1 small onion, 2 green peppers and
some of the tomato that was removed. Add cracker
crumbs and soup stock to moisten. Fill the tomatoes,
adding a small piece of butter to each one, and bake
from ten to fifteen minutes.
Squash and Corn (Spanish style).
j o small summer squashes, 3 ears of corn. Chop
squash and cut corn from cobs. Put in a saucepan a
spoonful of lard or butter, and when very hot an onion ;
fry a little and add the corn and squash, 1 tomato,
1 green pepper cut small and salt to taste. Cover
closely, and stir frequently to prevent burning.
36 THE COOKERY BLUE BOOK.
Stuffed Peppers No. 1.
Cut off the tops and remove the seeds. Cut in
small pieces 8 or 10 tomatoes and cook with a little
butter and onion until tender. Add some rice boiled
in water or stock (or bread crumbs), and a little
salt, then mix with the tomatoes. Add a little chopped
celery, fill the peppers, and put a little butter over the
top of each. Cook in the oven twenty minutes and
serve at once. If the peppers are boiled a few minutes
first, they will retain their bright green color.
Stuffed Peppers No. 2.
Crumb 4 slices of bread and wet with J cup soup
stock, small piece of butter, pinch of salt, a dash of
pepper, seeds of the pepper ami a tablespoonful of
the chopped rind. Place in baking plate with very
little water, and bake fifteen minutes in a quick oven.
This mixture will fill six peppers.
BREAD. 37
BREAD.
Brown Bread No. 1.
2 cups Indian meal, 2 cups rye meal, 1 cup flour,
1 cup molasses, 2 teaspoonfuls saleratus and sour
milk enough to make it the consistency of Indian
cake. Put some of the saleratus in the molasses and
stir till it foams. Put the remainder in the sour milk.
Boil three hours. Remove from the pan, place on a
tin and bake fifteen minutes, to dry off the steam.
Brown Bread No. 2.
3 cups corn meal, 3 cups of Graham meal, f cup
syrup, 1 teaspoonful soda, and salt to taste. Sufficient
milk to make a thin batter. Boil three hours.
Brown Bread No. 3.
2 cups Indian meal, 1 cup rye meal, 1 cup molasses,
1 cup sour milk, 2 cups sweet milk, pinch of soda, and
salt to taste. Steam four hours.
Muffins No. 1.
2 eggs, well beaten, 2 teaspoonfuls sugar, 2 teaspoon-
fuls butter, 2 cups milk, 4 cups flour, 2 teaspoonfuls
baking powder, pinch of salt (baking powder and salt
sifted with flour). Bake in a quick oven.
38 THE COOKERY BLUE BOOK.
Muffins No. 2.
1J cups flour, scant cup milk, 1 teaspoon cream of
tartar, -J teaspoon soda, 1 tablespoon butter melted, but
not oily, 1 tablespoon sugar, 1 egg. Add butter the
last thing.
Raised Muffins.
1 pint milk, scalded, and a small piece of butter.
When cool, add a little salt, 1 tablespoon sugar, J cake
compressed yeast, 1 egg, and sufficient flour to make a
stiff batter. When raised bake' in muffin rings.
English Muffins.
4 cups flour, 2 teaspoonfuls sugar, 2 teaspoonfuls
butter, 1 cup boiled milk, | cup liquid yeast. Set to
rise over night; in the morning roll out three-fourths
of an inch thick; cut with biscuit-cutter, and allow
time to rise again ; then cook on a griddle on top of
stove, turning as hot cakes. It improves them to flour
the board with corn meal.
Corn Bread No. 1.
2J cups flour, | cup meal, 1 cup milk, 3 eggs, beaten
separately, 2 tablespoons butter before melting, 3 tea-
spoons baking powder, 2 heaping tablespoons sugar, a
little salt.
Corn Bread No. 2.
1 cup corn meal, J cup flour, 1 spoon sugar, 1 spoon
salt, 1 small spoon soda, 2 small spoons cream of tartar,
1 egg, enough milk to make a thin batter. Add
melted butter at the last.
BREAD. 39
Corn Meal Muffins.
1 pint milk, J pint Indian meal, 4 eggs, 1 tablespoon-
ful butter, salt, and 1 teaspoonful sugar. Pour the
milk boiling on the meal. When cool add the butter
melted, salt, sugar and yolks of eggs; lastly, the whites,
well beaten. Bake in a well-heated oven.
Rice Corn Bread.
1 cup of mashed boiled rice, 1 cup of corn meal, 2
eggs, well beaten, \ teaspoon of salt, 1 teaspoon of
butter, 1 teaspoon of baking powder, sufficient milk to
make a thin batter.
Rice Bread.
1 pint rice flour, 1 pint milk, 2 eggs, 2 tablespoons
wheat flour, 1 J butter and 1 \ teaspoons baking powder.
Bake in shallow pans from twenty minutes to half-hour.
Breakfast Gems.
1 egg, 1 scant cup milk, 1 scant cup flour, J tea-
spoon baking powder. Beat the white of the egg to a
stiff froth and stir in last. Bake in long gem pans,
having them very hot before putting mixture in.
Coffee Cake.
2 cups flour, pinch of salt, J cake compressed yeast.
Make a sponge and rise till morning, then add 2 eggs,
J cup sugar, a little melted butter, 1 cup flour. Set to
rise till 11:30 o'clock. Sprinkle sugar and cinnamon
on top, and bake.
40 THE COOKERY BLUE BOOK.
Parker House Rolls,
2 quarts of flour, make a hole in the center, and put
in a small teaspoonful of salt, 1 tablespoonful sugar, 1
tablespoonful butter, 1 pint of milk boiled, but cold,
J cup yeast, and let rise over night. In the morning
knead fifteen minutes, let rise again, roll thin, cut
round, put a little butter on one-half, double over and
bake.
French Rolls.
1 pint of scalded milk, let cool, then add f cup of
yeast, J cup sugar, 2 quarts flour, small piece of butter,
worked into the flour. Pour the milk into center of
flour, and let stand over night; then knead, letting
it rise very light; then knead again, and mould, letting
it rise again, and bake.
Graham Rolls.
2 cups Graham flour, 1 tablespoon white sugar, 1
teaspoon soda and 2 of cream of tartar. Mix all
together, and to it add cold water; make thin and bake
in a gem baker, which has been already heated and
greased. Bake in a hot oven.
Buns.
4 cups flour, -J cup sugar, sifted together, pinch
of salt; make a hole in flour and drop in 1 egg, 1
cup milk, J cake compressed yeast, melted butter, the
size of an egg. Raise until morning. When mixed
over add a handful of currants, and set to rise until
10:30. Roll soft, cut with biscuit-cutter, and raise
again till 11:45. After baking ten minutes, rub the
top with sugar and water.
BREAD. 41
Waffles.
2 cups sifted flour, 1J cups milk, 2 eggs, 2 table-
spoons melted butter, 1 teaspoon baking powder.
Apple Biscuit.
2 cups flour, 2 teaspoons baking powder, 1 of salt,
1 tablespoon lard, 1 of sugar, 1 egg. Break the egg
into the flour. Add sufficient milk to make a stiff
batter, and pour into a shallow pan. Pare and slice
apples, covering the top of the batter with them.
When almost done, sprinkle sugar over them.
Hominy Cake.
1 pint cold hominy, 2 eggs, 1 tablespoon rice flour,
small piece of butter. Bake in pans, like corn cake.
Huckleberry Cake.
4 cups flour, 1 of sugar, 2 eggs, 1 tablespoon butter,
2 teaspoons yeast powder, 2 scant cups of milk. Stir
in as many berries as the batter will hold together,
and bake in a pan. Canned berries are very good in
this way. Serve hot for lunch. To be eaten with
butter.
CAKE. 43
CAKE.
Almond Drop Cakes.
1 pound powdered sugar, J pound powdered almonds,
9 eggs (3 whites left out), beaten separately, 2 grated
lemon peels, 2 spoonfuls rose water. Put rose water
and sugar on top of each cake, after they are dropped
with a dessertspoon on the pans.
Angel Cake.
Whites of 11 eggs, 1J cups granulated sugar, 1
cup flour, 1 teaspoon cream tartar, ^ teaspoon of
almond or vanilla. Beat the eggs to a froth; sift
the sugar five times; sift the flour 4 times; add cream
tartar and sift again. Beat eggs and sugar together ;
add flavoring; then flour; stir quickly and lightly;
put in an unbuttered pan and bake f hour in moderate
oven.
Cream Cakes No. 1.
Boil in J pint of water f cup of butter ; stir in while
boiling 1 J cups of flour. Remove from fire, let it stand
five minutes, and then stir in gradually 5 eggs, lightly
beaten, and J teaspoon of soda. Drop in pans half the
size you want them, and bake fifteen or twenty minutes.
Cream Cakes No. 2.
1 pint boiling water, 1 cup butter, 2 of sifted flour
put in while water and butter are boiling. Let this
44 THE COOKERY BLUE BOOK.
cool, then add 6 eggs, one at a time, and beat in thor-
oughly, 1 tablespoon of milk with | teaspoon soda
dissolved in it.
Cream Cakes No. 3.
Make a layer cake of 2 cups sugar, J cup butter, 3
eggs, J cup milk, 3 of flour, an even teaspoon baking
powder. Bake in three layers. For the cream take J
pint milk, and when boiling stir in 2 even teaspoons
corn starch, dissolved in a little cold milk, 1 tablespoon
sugar and 1 egg, stirring briskly a few moments. When
cool, spread on the cake. Flavor with vanilla or lemon.
Cream Puffs.
1 cup hot water, J cup butter. Boil water and
butter together, and stir in 1 cup dry flour while
boiling. When cool add 3 eggs, riot beaten. Mix
well, and drop by spoonfuls in buttered tins. Bake
in a quick oven twenty-five minutes. This makes
fifteen puffs. When cool fill with whipped cream.
Ice Cream Cake.
1 cup butter, 2 cups sugar, a little more than
| cup of milk, 4 even cups of sifted flour, in
which has been sifted 2 teaspoons of baking pow-
der ; flavoring and the whites of 5 eggs beaten stiff,
added last. Cream the butter and sugar, add milk,
then flour, with baking powder, flavoring and whites
of eggs, the cake well-beaten as each ingredient is
added. Bake in jelly-cake tins, two white layers, re-
serving enough to make one layer colored with a little
of Price's coloring, which will make one pink layer.
Put this between the two white layers, with a thin
CAKE. 45
frosting spread between, then frost the whole cake.
By dividing the cake before baking into three parts,
keeping one white, adding the pink coloring to an-
other, and a heaping tablespoon of grated chocolate to
the third, you can have the three layers different, nice
ice cream bricks.
Chocolate Cake No. 1.
1 cup butter, 2 of sugar, 1 of milk, 2J of flour, 5 eggs,
2 teaspoons baking powder, 1 cake of Baker's choco-
late. Grate the chocolate and add to the cake before
the flour ; flavor with vanilla, and bake in layers.
FILLING 1 pound of sugar, 3 eggs, J cake of Baker's
chocolate, 1 cup grated cocoanut. Cover the top of
cake with grated cocoanut.
Chocolate Cake No. 2.
1J cups sugar, | of butter, J of milk, If of
flour, J pound of Baker's chocolate, 3 eggs, 2 tea-
spoons baking powder. Scrape the chocolate fine
and add 5 tablespoons of sugar to it (this in addi-
tion to 1J cups). Beat the butter to a cream.
Gradually add sugar, beating all the while. Add 3
tablespoons of boiling water to the chocolate and
sugar. Stir over the fire until smooth and glossy,
then stir into the beaten sugar and butter. Add to this
mixture the eggs well beaten, then the milk and flour
in which the baking powder has been thoroughly
mixed. Bake twenty minutes in a moderate oven.
This makes two loaves.
46 THE COOKERY BLUE BOOK.
Chocolate Cake No. 3.
1 cup butter, 2 of sugar, 1 of milk, 5 eggs (omitting
whites of 2), 1 teaspoon cream tartar, J of soda, 3J cups
flour.
FROSTING Whites of 2 eggs, 6 heaping tablespoons
grated chocolate, 1 cup powdered sugar, 1 teaspoon
vanilla. Frost while cake is hot. This recipe makes
two loaves.
Chocolate Loaf Cake.
1 cup sugar, 1 of milk, 2 of flour, 2 eggs, 1 teaspoon
soda dissolved in the milk. Melt |- cup sugar, \ of milk,
yolk of 1 egg, J cake of chocolate to a smooth cream
and add to cake. Bake in a moderate oven.
Chocolate Caramel Cake.
2 cups sugar, f cup milk, 3 eggs, beaten separately,
2 tablespoons butter, 2 cups flour, 2 teaspoons yeast
powder, 1 teaspoon vanilla. Bake in layers.
WHITE FILLING. 1J cups granulated sugar, \ cup
milk. Boil eight minutes, then add 1 tablespoon flour
stirred in 2 tablespoons cold water and then boil five
minutes longer. When cool beat to a cream.
CHOCOLATE CARAMEL FILLING.. The same as above,
only \ stick of Baker's unsweetened chocolate. 1 tea-
spoon vanilla.
Lemon or Orange Jelly Cake.
1 cup butter, 2 cups sugar, f cup milk, 4 eggs, 3 cups
sifted flour, and 1 heaping teaspoon baking powder.
Bake in four layers.
CAKE. 47
Jelly for Cake.
1 small cup sugar, 1 egg. Grate the rind and use
juice of 1 lemon or orange, 1 tablespoon water, 1 tea-
spoon flour. Place the dish in a kettle of boiling
water and let it thicken. When cool spread between
the cakes. This is very nice for any layer cake.
Apple Cake in Layers.
1 J cups sugar, J cup butter, J of milk, 2J flour, 3 eggs
(whites and yolks beaten separately), 2 teaspoons yeast
powder.
FILLING. 2 apples, grated rind and juice of 1 lemon,
1 egg. Boil till it thickens, and cool before using.
Spread between layers.
Sunshine Oaks No. 1.
Whites of 6 eggs, yolks of 4, 1 cup of sugar, f flour,
scant teaspoon cream of tartar, salt, 2 teaspoons orange
juice and grated rind. Sift sugar and cream tartar
together several times, then mix with well-beaten
whites, add beaten yolks, sift flour and salt several
times, mix altogether, put in orange and bake from
forty to fifty minutes in a pan with pipe in center.
Do not look at it for at least twenty minutes. Do not
butter pan, nor remove from it till cold.
Sunshine Cake No. 2.
Yolks of 11 eggs, 2 cups sugar, 1 of butter, 1 of milk.
1 teaspoon cream of tartar, J of soda, 4 cups flour.
Flavor to taste.
48 THE COOKERY BLUE BOOK.
A Delicious White Cake.
1 pound sugar, 1 pound butter, 1 pound flour, a
little baking powder, whites of 20 eggs, and flavoring.
White Cake.
J cup butter, J of milk, 1 of sugar, 2 of flour, 1 tea-
spoon yeast powder, whites of 2 eggs, almond flavoring.
Snow Cake No. 1.
Whites of 10 eggs, 2 jelly glasses of powdered
sugar, 1 of flour, 1 teaspoon cream tartar.
Snow Cake No. 2.
1 cup sugar, J of butter, J of milk, 1 teaspoon yeast
powder, 2 cups flour, vanilla flavoring. After being
well mixed, stir in the whites of 4 eggs, and beat
vigorously.
Rose Cake.
1 pound flour, f pound sugar, J pound butter, 1 cup
rose water, 5 eggs, 1 teaspoon dry soda. Sift white
sugar over cake when put in the oven.
Feather Cake.
1 egg, 1 tablespoon butter, 1 cup sugar, 2 cups flour,
J cup milk, 2 teaspoons baking powder.
Delicious Cake.
2 cups sifted sugar, f of butter, 5 eggs, beaten separ-
ately, \ cup of milk, 1 teaspoon baking powder in 2J
cups sifted flour, 2 tablespoons brandy.
CAKE. 49
Gold Cake.
Yolks of 5 eggs and 1 whole egg, 2 cups sugar, 1 of
butter, cup milk, 3 of flour, 1 teaspoon cream of
tartar, \ of soda.
Silver Cake.
Whites of 5 eggs, 1J cups sugar, \ cup butter,
3 even cups flour, 1 of milk, 1 teaspoon cream tartar,
\ of soda, flavor with vanilla. Beat butter and
sugar to a cream; beat whites to a stiff froth and add.
Sift cream tartar with flour and dissolve soda in milk.
Stir in a little flour before adding milk.
Marble Cake.
Whites of 6 eggs, 1J cups sugar, f cup butter,
cup milk and If cups flour, 1 teaspoon cream of tartar,
\ of soda. Flavor with lemqn.
DARK PART. Yolks of 6 eggs, 1 \ cups brown sugar,
cup butter, \\ cups milk, 1 teaspoon cream tartar, \
of soda, 1 teaspoon each allspice, cinnamon and cloves.
Mix lightly together, or bake in layers, as you please.
Cold Water Cake.
2 cups sugar, 2 of flour, \ cup butter, 1 of cold water,
2 eggs, 2 teaspoons cream of tartar, 1 of soda. Beat
thoroughly. Bake in cups. To be eaten with butter,
hot.
White Mountain Cake.
\\ cups butter, \ of cream, 2 of sugar, 3 of flour and
4 eggs. Add currants.
50 THE COOKERY BLUE BOOK.
Federal Cake.
1 pound flour, 1 of sugar, J of butter, 4 eggs, 1 tea-
cup cream, J wine-glass brandy, 1 of wine, 1 nutmeg,
1 pound raisins.
Lincoln Cake.
2 eggs, 2 cups sugar, J cup butter, 1 of milk, 3 of
flour, 1 teaspoon cream of tartar, J of soda. Flavor to
taste.
Harrison Cake.
1 cup butter, 2 of brown sugar, 1 syrup, 1 milk,
4 eggs, 5 cups flour, 1 nutmeg, 1 teaspoon soda. Fruit
to suit.
Victoria Cake.
1 cup butter, 2 of sugar, 4 of flour, 4 eggs, 1 cup sour
milk, 1 teaspoon soda, 1 cup molasses, 1 pound cur-
rants, 1 of raisins, 1 wine-glass brandy, 1 nutmeg, 2 tea-
spoons of cloves, 2 of cinnamon, J pound citron.
Found Cake.
1 pound flour, 1 of sugar, 11 ounces butter, 10 eggs ?
| teaspoon soda.
Sponge Found Cake.
1 heaping cup sugar, 1 scant cup butter, 6 eggs
leaving out whites of 2 for icing, 1^ cups flour, 1J tea-
spoons baking powder. Flavoring.
Aunt Sharlie's Sponge Cake.
1 pound powdered loaf sugar, 7 eggs, beaten separ-
ately, juice and grated peel of lemon, J pound dried
flour sifted in at the last.
CAKE. 51
Sponge Cake to Roll.
4 eggs, 1 cup powdered sugar, 1 of flour, 1 teaspoon
cream tartar, ^ teaspoon saleratus, 1 tablespoon cold
water. Sift the sugar, flour and cream tartar together ;
then add eggs, and stir together ten minutes; add
water, soda and flavoring, and bake in biscuit-pan.
To make jelly roll, lay on bread -board, spread with
jelly and roll.
Sponge Cake No. 1.
2 cups sugar, 4 eggs, 1 cup water, 2 of flour, 2 tea-
spoons yeast powder, salt and flavoring.
- *
Sponge Cake No. 2.
1 cup sugar, 1 of flour, 4 eggs, 1 heaping teaspoon
baking powder, 5 tablespoons water. Rub sugar and
yolks together until very light and creamy. Add water
and J of the flour. After sifting baking powder and
flour twice, add remaining flour with beaten whites,
and a pinch of salt. Stir gently.
1, 2, 3, 4 Cake.
1 cup butter, 2 of sugar, 3 of flour, 4 eggs, 1 cup milk,
2 heaping teaspoons baking powder, J teaspoon each
of vanilla and lemon. Rub the butter and sugar until
very light and creamy ; then add 2 eggs and beat well ;
add 2 more and beat again; then sift in flour after
having sifted it with the baking powder. Stir in milk
with the flour, and add flavoring.
Molasses Plum Cake.
Scant | cup butter, 1 cup sugar, 1 of molasses, 1 of
milk, 3 eggs, 4 cups flour, 1 teaspoon soda stirred into
52 THE COOKERY BLUE BOOK.
molasses, 1 teaspoon each of cloves, nutmeg and cinna-
mon, 1 cup of stoned and chopped raisins.
Dark Cake.
1 cup sugar, 1 of butter, 1 of sour milk, 1 of molasses,
4 of flour, 1 teaspoon soda, 1 pound raisins. All kinds
of spice. This cake will keep a long time.
Plain Spice Cake.
J cup butter, 1 of water or milk, 2 of brown sugar, 2
eggs, 3f cups flour, 1 J teaspoons yeast powder, 1 tea-
spoon cloves, 1 of cinnamon, 1 of allspice, and 1 cup of
currants or raisins can be added, if desired.
Fruit Cake No. 1.
1 pound citron, 2 of currants, 2 of raisins, 1 of flour,
1 of butter, 1 of sugar, 9 eggs, J teaspoon soda, J cup
molasses, 1 teaspoon cloves, 1 of nutmeg, 1 of mace,
1 of cinnamon, 1 of allspice, 2 of lemon, wine-glass of
brandy and 1 of sherry.
Fruit Cake No. 2.
1 pound flour, f butter, J sugar, 2 of currants, 2 of
raisins, J of citron, 1J cups molasses, wine-glass of
brandy, 1 of wine, J teaspoon saleratus, 8 eggs. Bake
in a slow oven three hours. Add spices as desired.
Snow Tea Cakes.
3 tablespoons sugar, 3 cups milk, 2 eggs, 4 cups flour,
2 teaspoons yeast powder. Bake in muffin-rings.
CAKE. 53
Coffee Cake.
2 cups flour, 1 of coffee, 1 of brown sugar, 1 of
butter, 1 of syrup, 6 eggs, 1 pound raisins, 2 cups cur-
rants, 3 tablespoons brandy, 2 of cinnamon, 1 of cloves,
1 of allspice, 1 grated nutmeg, 4 pieces candied lemon
or citron, 1 teaspoon soda. Steam two hours and bake
one-half hour.
Hermits.
2 cups sugar, 1 cup butter, 3 eggs, 1 tablespoon milk,
1 teaspoon soda (dissolved in milk), a teaspoon each of
cinnamon, cloves and allspice, 1 cup chopped raisins
and currants, mixed, and as much cut citron as desired.
Mix with sufficient flour to roll. Roll very thin, cut as
cookies, and bake in a moderate oven. Excellent, and
will keep a long time.
Fruit Cookies.
1 cup sugar, } of butter, 2 eggs, J teaspoon soda, 1
cup chopped raisins, all kinds of spice, 2 tablespoons
pickled peach juice, flour enough to roll out.
Boston Cookies.
1 cup butter, 1J powdered sugar, 2 eggs, 4 tea-
spoons milk, 4 cups flour, 1 teaspoon of soda or saler-
atus, 1 of ginger. Make stiff enough to roll thin.
Scotch Cookies.
Beat 2 cups of sugar with 1 cup of butter, 2 eggs,
and 5 tablespoonfuls of milk. Mix 3 teaspoonfuls of
baking powder and 1 of cinnamon with 2 cups of flour,
and add as much more flour as necessary to make stiff
enough to roll. Roll thin, cut out and bake quickly.
54 THE COOKERY BLUE BOOK.
Molasses Cookies.
In 1 pint of New Orleans molasses melt a full cup
of butter with a cup of brown sugar. Stir in 1 table-
spoon ginger, J teaspoon saleratus, dissolved in a little
hot water, and flour enough to roll out. Take small
pieces at a time to roll out.
Rich Cookies.
Yolks of 6 eggs, \ roll butter, 1 cup bar sugar,
2J cups flour. Put a little of the flour in a deep
dish, then add some egg, some butter and some
sugar; then more flour, more egg and more sugar and
butter until the entire amount of ingredients have been
used. Roll thin, flour pans well and put in the cook-
ies, which have been cut into forms and feathered with
whites of egg, sugar and grated almonds. Not too
quick an oven.
Hearts and Rounds.
1 cup butter, 2 cups sugar, 1 cup milk, 3 cups flour,
5 eggs, 2 even teaspoons cream tartar, 1 of soda.
Flavor with vanilla or lemon.
Crullers.
4 eggs, 5 large spoons melted butter, 4 of milk, 8 of
sugar, 1 small teaspoon soda in milk.
Doughnuts.
4 eggs, 2 cups sugar, 1 of milk, butter size of an egg,
2 teaspoons yeast powder, a little salt. Season to
taste, cinnamon and mace.
t CAKE. 55
Gingerbread.
1J cups sugar, J pound butter, J cup sour cream, J
teaspoon soda, 1 teaspoon ginger, 2 eggs, well beaten, 2J
cups flour.
Sugar Gingerbread.
1 cup butter, 2 of sugar, J cup milk, 1 teaspoon saler-
atus, 1 egg, 1 tablespoon ginger. Flour enough to roll
very thin.
Molasses Gingerbread.
1 cup New Orleans molasses, 1 full teaspoon soda put
in molasses, f cup melted butter or nice drippings, J
cup milk, 1 egg, 2 teaspoons ginger. Flour to stir, but
not thick.
Soft Gingerbread No. 1.
3J cups flour, well sifted, 2 teaspoons yeast powder,
sifted in 2 teaspoons ginger, 1 cup molasses, 1 of brown
sugar, J of butter, 1 of milk, and 2 eggs, well beaten.
Soft Gingerbread No. 2.
1J cups molasses, J cup butter, J cup sour milk, 1
egg, 1 teaspoon soda and J cup flour. Add ginger and
a little salt.
Bread Cake.
3 cups light dough, 3 of brown sugar, 1 of butter, 3
eggs, spices, fruit and citron, 1 teaspoon soda. Raising
or not, as you wish.
Pork Cake.
J pound salt pork, chopped very fine, J cup warm
water, mix with the pork. Heaping cup brown sugar,
1 of molasses, spice to taste, 1J cups raisins, 2 of cur-
56 THE COOKERY BLUE BOOK.
rants, J- pound citron, 2 eggs, flour to make a batter
stiffer than ordinary cake, 2 teaspoons yeast powder,
and bake in buttered tins.
Lemon Honey for Cake.
Juice and grated rind of 1 lemon, small cup sugar,
J of water, 2 well-beaten eggs, small piece of butter.
Let boil till it thickens.
Quick Icing.
White of 1 egg, 1 heaping cup sugar, beat egg till it
foams. Add sugar and flavoring, and stir very
thoroughly.
PIES. 57
PIES.
Puff Paste.
Equal quantities of butter and flour by weight, the
butter to be washed. The yolk of 1 egg. Divide
butter in three or four parts and chill ; chop one por-
tion into the flour, mix with ice water, and roll in
the remainder. Roll and fold several times. If it
grows sticky, chill till it hardens.
Mock Mince Pie No. 1.
2 pounds powdered crackers, 1 cup molasses, 1 of
cider, 1 of chopped raisins, 2 eggs, 1 teaspoon salt, 1 of
clove, 2 of cinnamon, 1 of mace, 1 of nutmeg. This
quantity makes two pies. Bake forty minutes.
Mock Mince Pie No. 2.
1 cup bread or cracker crumbs, 1 of raisins, 1 of
vinegar, 1 of sugar, 1 of molasses, 1 of water, J of
butter, 1 of currants. Spice to taste.
Mince Meat.
2 pounds lean beef, 1 of suet, 5 of apples, 2 of stoned
raisins, 1 of currants, | of citron cut fine, 2J of brown
sugar, 3 tablespoons cinnamon, 1 of mace, 1 of cloves,
1 of allspice, 1 of salt, 2 of nutmeg, 1 pint of sherry,
1 of brandy, 1 of cider, 1 bowl of currant jelly.
58 THE COOKERY BLUE BOOK.
Lemon Tarts.
1 egg beaten stiff, add 1 cup sugar, and juice and
rind of 1 lemon. Line your patty pans with pastry,
then put in the lemon mixture and bake. This will
make about six tarts. This same idea may be used,
and in place of lemon put any kind of jam (about a
tablespoonful), and when cold add whipped cream to
the top.
Rich Lemon Pie.
The pie crust should be made and baked first. The
filling consists of juice and rind of 2 lemons, 6 eggs, |
pound of sugar, J pound butter, small glass of brandy,
nutmeg. Cream, butter and sugar together; add
brandy, nutmeg, lemon, and then eggs. Take the
whites of 2 more eggs, beat very light and put on top.
This will make one large pie.
A Plain Orange or Lemon Pie.
The grated rind and juice of 1 lemon or orange, 6
tablespoons sugar, 1 of flour, 1 cup milk, yolks of 4
eggs. Beat the whites to a stiff froth, and mix into
them 3 tablespoons sugar, which you put on pie after
baking, and return to oven for a delicate browning.
CREAMS. 59
CREAMS.
Pineapple Cream.
1 small can grated pineapple, 1 cup water, 1 of
sugar. Let it come to a boil. 1 package gelatine
soaked in 1 cup cold water fifteen minutes, then
pour 2 cups boiling water on it. Put this with the
pineapple and boil with the juice of 2 lemons.
Have ready the whites of 2 eggs beaten stiff,
and pour gradually in the boiling mixture. Serve
with whipped cream when cool. This should be made
the day before using.
Duchess Cream.
J pint tapioca soaked over night in J pint of cold
water; in the morning drain, and cover with boiling
water and cook till clear, stirring constantly. Remove
from fire, add juice of 1 lemon, 1 cup grated pine-
apple, 1 cup sugar and the beaten whites of 2 eggs.
Serve cold with cream.
Russian ^Cream.
J box gelatine to 1 quart milk and 3 eggs. The
milk, yolks of eggs and gelatine are put together hot
on stove, and just as it is taken off, the whites are
stirred in. Add flavoring and mold it.
60 THE COOKERY BLUE BOOK.
Spanish Cream.
| box of gelatine soaked soft in 1 J pints milk ; bring
to a boil. Stir in the beaten yolks of 3 eggs, 3 table-
spoons sugar, then bring to a boil again. Beat the
whites to a stiff froth and stir in after removing from
the fire. Flavor with vanilla. Pour in a mold to cool,
and serve with cream.
Lemon Cream.
1 large lemon, 4 eggs, 4 tablespoons sugar, 3 of water.
Beat yolks and sugar, add juice and rind of lemon,
and water. Let simmer till it thickens. Beat whites
of eggs stiff with 2 tablespoons of sugar, and stir into
the custard while warm.
Banana Cream.
Peel and wash bananas. Use equal parts of bananas
and sweet cream. To 1 quart of the mixture allow J
pound of sugar. Beat all together till the cream is
light. Some consider it an improvement to add a few
drops of vanilla, or the juice of canned pineapple.
Coffee Bavarian Cream.
J pint rich cream whipped light, J package gelatine
soaked in 1 cup milk, 1 large cup strong coffee, 1 cup
white sugar and whites of 2 eggs. Soak the gelatine
until perfectly soft, have the coffee boiling hot, and
turn over the gelatine and sugar. Strain and set away
until partly stiff. Beat the eggs to a stiff froth, and
mix with the whipped cream ; add to the gelatine, mix-
ing thoroughly. Mold and serve with whipped cream.
CREAMS. 61
Bavarian Cream with Peaches.
Cut 18 fine peaches, or a sufficient number of canned
ones, into small pieces, and boil with J pound of sugar.
When reduced to a marmalade press through a coarse
sieve, then add J package dissolved gelatine, and a
tumbler of cream. Stir this well to make it smooth,
and when about set, add 1 pint of whipped cream, and
pour into a mold. It makes a still prettier dish to
serve half or quarter of peaches, half frozen, around
the cream.
Charlotte Russe.
1 pint cream, whipped light, J ounce gelatine dis-
solved in 1 gill of hot milk, whites of 2 eggs beaten to
a stiff froth, 1 small teacup of powdered sugar. Flavor
with vanilla or little almond. Mix together the cream,
eggs, sugar and flavoring, and beat in the gelatine and
milk when quite cold. Line a mold with slices of
sponge cake or lady fingers, and fill with the mixture.
Set upon the ice to cool.
Champagne Jelly.
1 box gelatine, 1 pint boiling water, f pint cold
water, J pint sherry, 1 lemon, 1 lime, f pound sugar, 1
teaspoon essence cinnamon. Soak gelatine in cold
water, add hot water, sugar, wine, lemon and lime,
and boil five minutes. Add 1 pint champagne and
strain twice.
Coffee Jelly.
} box gelatine soaked in cold coffee. When well
dissolved, pour in a pint of boiling coffee, sweeten to
62 THE COOKERY BLUE BOOK.
taste, and set aside to cool. When quite cold and
almost jellied, beat up till it becomes a light foam.
Pour into mold and place on ice. Serve with whipped
cream.
PUDDINGS. 63
PUDDINGS.
Burlington Pudding.
Mix J cup of flour with a little cold milk and stir
into 1 pint of boiling milk. Remove from the fire,
and add J cup sugar and 2 large tablespoons of butter ;
also 6 eggs, the whites and yolks beaten separately.
Flavor with vanilla or lemon, and bake one-half hour
in pan of hot water. Serve with wine sauce.
Fig Pudding.
2 cups bread crumbs, 1 of currants, 1 of chopped
raisins, 1 of figs, 1 of suet, 3 eggs, well-beaten, 2 cups
milk, 1 of brown sugar. Steam four hours.
Pancake with Fruit.
Take 4 eggs, a cup of cream or rich milk, and flour
enough to make a thin batter. Add a little fine sugar
and nutmeg. Butter the griddle and turn the batter
on. Let it spread as large as a common dinner plate.
When done on one side, turn it, as a pancake. Have
some nice preserves, and spread over quickly. Roll
the cake up, place on a flat dish, sift on a little pow-
dered sugar and cinnamon, a little butter, if you wish,
and serve hot. Be careful and not make the batter too
thin.
64 THE COOKERY BLUE BOOK.
Strawberry Custard.
1 cup sugar, 1 quart milk, yolks of 5 eggs, white of
1, and vanilla. Let the milk boil, then add eggs and
sugar, and let cool. Crush and strain 1 pint straw-
berries, 2 tablespoons sugar and whites of 4 eggs,
beaten stiff. Place the custard in glasses, about half
full, then fill glasses with strawberry juice and the
whites of eggs, beaten together.
Orange Float.
1 quart of water, juice and pulp of 2 lemons and 1
coffee cup of sugar. When boiling hot, add 4 tea-
spoons corn starch. Boil fifteen minutes, stirring
constantly. When cold, pour this over four or five
oranges, which have been sliced. Beat the whites of 3
eggs to a stiff froth, sweeten and flavor, and place large
spoonfuls over the top of the float.,
Kiss Pudding.
1 quart milk, 3 tablespoons corn starch, yolks of
4 eggs, | cup sugar, a little salt. Put part of milk,
salt and sugar on to boil. Dissolve corn starch in
remainder of milk, stir into milk, and while boiling,
add the yolks. Flavor with vanilla.
FROSTING. Whites of 4 eggs, \ cup sugar, flavor
with lemon, spread on pudding, and put in oven to
brown. Save a little frosting to moisten top ; then put
grated cocoanut to give appearance of snow.
Batter Pudding.
1 pint of milk, scalded, stir in 1 tablespoon corn
starch and 2 of flour, mixed with a little cold milk,
PUDDINGS. 65
beat 4 eggs (yolks and whites separately), and, when
the batter is cold, stir in first yolks, then whites, and
bake three quarters of an hour.
SAUCE. 1 cup sugar, | of butter, beaten to a cream,
put over tea-kettle, and stir in J pint whipped cream,
and flavor with brandy.
Suet Pudding No. 1.
1 cup chopped suet, 1 of raisins, 1 of molasses, 1 of
milk, J teaspoon soda, and 1 of salt. Stir quite thick
with flour, and boil in a bag three hours. Serve with
wine sauce.
Suet Pudding No. 2.
1 pint powdered bread crumbs, 2 pints boiling milk,
poured on to the bread, 3 eggs, 1 cup suet, fruit to
taste, 1 wine-glass of sherry or brandy, and spice to
taste. To be eaten with sauce.
Suet Pudding No. 3.
2 cups chopped bread, J cup chopped suet, J cup
molasses, 1 egg, 1 cup chopped raisins, 1 of milk, with
| teaspoon soda dissolved in it, J- teaspoon cloves, 1
teaspoon cinnamon, a little salt and mace. Boil two
hours in a pudding-boiler. To be eaten with hot or
hard sauce.
Poor Man's Pudding.
1 cup suet, 1 of milk, 1 of molasses, 2 of raisins,
4 of flour, 1 teaspoon saleratus. Steam four hours.
Serve with rich sauce.
66 THE COOKERY BLUE BOOK.
Poor Man's Rice Pudding.
1 quart of milk, 1 tablespoon rice, 1 of sugar, J salt-
spoon of salt. Bake slowly, stirring once or twice.
Indian Pudding.
1 pint milk, boiled, and stir in while boiling 2
tablespoons meal, with a little salt and a piece of
butter. Butter dish and bake. Before baking, add 1
cup cold milk.
Cracker Pudding.
3 Boston crackers, rolled fine, 3 eggs, 3 tablespoons
sugar. Salt and spice to taste. Pour 1 quart of boiling
milk on to the crackers. Add the sugar, eggs and
spice. Pour into a buttered dish. Bake one-half
hour, and serve with either hard or liquid sauce.
Lemon Bread Pudding.
1 quart milk, 2 coffee cups bread crumbs, 1 of
white sugar, \ cup butter, 4 eggs, the juice and J
the grated rind of 1 lemon. Soak the bread in the
milk, then add the beaten yolks with the butter
and sugar, rubbed to a cream; also the lemon. Bake
in a buttered dish until firm and slightly browned.
Beat the whites to a stiff froth, with 3 tablespoons of
powdered sugar, and flavor with lemon. Spread over
the pudding when baked, and brown slightly; then
sift sugar over it. Eat cold. Orange pudding may be
made in the same way.
Delmonico Pudding.
1 quart milk, piece of butter size of a walnut, 3
tablespoons corn starch dissolved in a little milk,
PUDDINGS. 67
yolks of 4 eggs, 6 tablespoons white sugar. Boil all
together. When done, place in a dish, and set in the
oven while beating the whites of eggs, to which add 3
tablespoons powdered sugar. Flavor with vanilla.
Spread the beaten whites of eggs over the pudding,
and return to oven, to slightly brown.
English Plum Pudding No. 1.
J pound of seeded raisins, same of currants,
well washed and dried, grated rind and juice of
2 oranges, | a nutmeg grated, 1 tablespoon each
of cinnamon, cloves and allspice, J a teaspoon of
salt, \ a pound of sugar, J pound of citron, \
pound of suet, \ pound of bread crumbs, \ pound of
flour, 1 teaspoon of baking powder and 6 well-beaten
eggs. Chop the suet very fine, after removing the
skin, and put it, together with the flour and bread
crumbs, into a large bowl ; then add the spices, oranges
and sugar. Mix thoroughly. Beat the eggs until
very light, and add to the contents in the bowl and
mix well together. Stir in 1 pint of old English ale.
Flour the raisins and currants and add to the com-
pound. Butter a tin pudding-mold, put in the pud-
ding, taking care to well secure the cover. Have ready
a kettle of boiling water. Place the mold in it, and
keep boiling constantly five hours.
SAUCE FOR THE PUDDING. Beat the yolks of 2 eggs,
with 1 cup of sugar and \ cup butter. Have ready 1
pint of boiling cream, a dessert-spoon of corn starch,
blended with a little cold milk. Add gradually to the
beaten batter and eggs. Put all on the fire, and stir
constantly until it boils. Add a wine-glass of sherry
68 THE COOKERY BLUE BOOK.
and 1 of brandy. Serve hot with the pudding. A
hard sauce used in connection with the hot one is a
great improvement.
English Plum Pudding No. 2.
1 small loaf of bread, crumbed, J pound of raisins, the
same of currants, J pound of citron, 1 of beef suet,
chopped fine, a little salt, f pound sugar and a little nut-
meg. Mix and let stand over night. Beat 12 eggs,
very light, and stir them in the mixture. Take
enough milk to slightly moisten the whole. Add a
little salt and nutmeg and f glass of brandy. Boil
five hours. Set on fire with brandy to serve, and have
a rich sauce.
Plain Plum Pudding.
6 butter crackers, rolled, 6 eggs, 3 pints of milk, 1
cup sugar, J cup butter, 1 teaspoon mixed spice, 1
pound raisins. Bake in a deep pudding-dish, in a
moderate oven, three or four hours, stirring several
times the first hour, to keep the raisins from settling.
Serve with hard sauce.
Snow Pudding.
1 box gelatine, soaked in \ tea-cup of cold water,
then add 1 quart boiling water. Stir till it is all
dissolved. Add 4 cups white sugar and the juice
of 4 lemons. Strain and set away till cold; then
add the beaten whites, beating the whole thing
half an hour, or until it is very white. Place on ice.
Use the 4 yolks and 1 pint milk, and make a custard
to eat with it.
PUDDINGS. 69
Tapioca Cream.
Soak 4 tablespoons of tapioca over night in water
enough to cover it, scald 1 quart milk, beat the
yolks of 3 eggs, add 1 cup sugar, and stir this in
with the tapioca, and the whole mixture thus formed
into the m0k. Let it cook about twenty minutes. Re-
move from fire, and stir in the whites of the eggs,
having beaten them to a stiff froth. Add flavoring,
and serve cold. This pudding should be cooked in a
vessel set in hot water.
Baked Apple Dumpling.
J pound flour, J pound lard, 1 teaspoon salt, 1
of yeast powder, enough cold water to make a
stiff dough. Roll* out pastry. Cut with biscuit-cutter
twice as many pieces as you have apples. Peel
and core the apples. Put one round of pastry on one
end of the apple. Fill the core-hole with sugar, cinna-
mon and a piece of butter. Put another round of pastry
on so that the edges meet. Bake slowly three-quarters
of an hour. This will make nine or ten dumplings.
Apple Pudding.
Boil 6 tart apples, after paring them as for sauce,
remove from fire, sweeten a little. Add a lump of
butter, 1 cup cracker crumbs, stirred in 1 cup milk,
yolks of 4 eggs, keeping whites for frosting, with J
cup sugar. Serve with hard sauce.
Apple Souffle.
1 pint steamed apples, 1 tablespoon melted butter,
half a cup of sugar, whites of 6 eggs, yolks of 3, and
70 THE COOKERY BLUE BOOK.
a slight grating of nutmeg. Stir into the hot apple
the butter, sugar and nutmeg and yolks of eggs, well-
heated. When this is cold, add the well-beaten whites
to the mixture. Butter a 8-pint dish and turn the
souffle into it. Bake thirty minutes in a hot oven.
Serve immediately, with any kind of sauce.
Apple Pan-dowdy.
Pare, core and slice 5 apples, and put in a pudding-
dish, with a little water, and 1 cup sugar. Cover with
pastry, and bake slowly, breaking the cover into the
apples at last.
Apple Sago Pudding.
Pare and core the apples, put sugar and cinnamon
in the holes. Take as many tablespoons of sago as you
have apples. Mix it with a little cold water and turn
in as much boiling water as will fill the dish. Stir
till it thickens, then cover up for two hours, and let it
thoroughly swell, then pour it over the apples, and
bake about three hours. Sugar and cream for sauce.
Sponge Pudding.
Scald 1 pint of milk, boiling hot, add J cup
butter; when melted, add a smooth thickening
made of 1 cup of flour, mixed with cold milk. Stir
until thick and smooth, being careful not to let it be-
come lumpy. Remove from fire, and when cold, add
the yolks of 8 eggs, beaten very lightly ; lastly, the
whites of the eggs, beaten to a stiff foam. Bake in a
dish standing in hot water.
SAUCE. The yolks of 2 eggs, beaten in 1 cup of pul-
verized sugar to a cream. Add the whites, and turn
PUDDINGS. 71
over the whole 4 tablespoons of boiling cream or milk,
and flour. Add wine, if you wish.
Boston Thanksgiving Pudding.
2 quarts of milk, 5 soda crackers, rolled fine, 5 eggs,
1 small cup of butter, 1 pint of stoned raisins, 2 nut-
megs, 1 large spoonful each of ground cloves and cin-
namon. Sweeten to taste. Bake slowly six hours the
day before using. Do not put the raisins in until it
commences to thicken, and stir occasionally the first
two hours after the raisins are in. Before serving the
next day, set the tin in boiling hot water long enough
before dinner to have it hot. Cold sauce.
Blackberry Pudding.
Take baker's bread and cut away the crusts, butter,
and slice rather thick, lay 1 layer of bread and then
cover with blackberries and some of the juice (which
has been stewed with a little sugar), then more bread
and more berries. Over the top throw a glass of
wine. Serve with hard sauce.
Rennet Pudding.
Buy a rennet from the butcher (it is the stomach of
a very young calf). Wash it thoroughly, and cut it
in small pieces. Put it in a quart jar, and fill with
sherry wine. When wanted to use, heat a quart of
milk to blood-heat, and put it in the dish in which it
is to remain. Stir in 1 tablespoon of the wine water,
grate a little nutmeg over the top, and put in a cold
place. Very good for invalids, and makes a nice
dessert, with fresh berries.
72 THE COOKEEY BLUE BOOK.
Chocolate Pudding.
1 pint milk, 3 sticks grated chocolate, boil until
thick, then set away to cool, 5 eggs, whites and yolks
beaten separately, 3 tablespoons sugar, beat sugar light
with the yolks, and to this add 1 cup cracker flour, 1
teaspoon vanilla, and the whites, last. Put all this in
the chocolate, and let boil one and a half hours in a
well-buttered form. Serve with whipped cream.
Apricot or Peach Pudding.
Butter a pan thoroughly and dust well with cracker
flour, and put a row of apricots or peaches on the
bottom of the pan. Take 4 eggs, beaten together with a
cup of powdered sugar. Beat in a pan of boiling water
twenty minutes. Then add 1 cup of flour, 1 lime or
some lemon juice, and 1 teaspoon vanilla and a pinch
of salt. Put this mixture over the apricots or peaches,
and bake three quarters of an hour.
ICE CREAM. 73
ICE CREAM.
Ice Cream.
2 quarts cream, 1 pound sugar ; flavor with vanilla.
Let stand in freezer five minutes to become thor-
oughly cold. To make it extra light, beat the whites
of 2 eggs to a stiff froth, and add just before the
cream is frozen. This should freeze in twenty minutes,
and will make one gallon of cream.
Banana Ice.
6 bananas, 3 peaches, 3 lemons, 1 quart sugar, 1
quart boiling water. Pour hot water over the sugar
and lemon juice, and stir until it is dissolved. When
cool add peaches and bananas sliced thin, and let stand
two hours ; then strain through fine sieve, so nothing
is left but liquid. Then freeze.
Lalla Rookh.
Cut in small pieces stale sponge cake or lady
fingers, a few macaroons, some French cherries and
apricots (glace), and mix all together. Make a custard
of 1 quart milk and 6 eggs, and when cooked,
reserve 1 cupful for a sauce, and add to the remainder
i ounce of gelatine. Put the mixture of cake and fruit
in an ice cream mold and strain the custard over
it, and place it in the freezer, as you would ice cream.
SAUCE. Add to the cup of custard reserved J pint
of whipped cream, and vanilla to taste.
PRESERVES AND JAMS. 75
PRESERVES AND JAMS.
Orange Marmalade No. 1.
To 1 dozen oranges use 4 lemons. Peel four
oranges and boil the peel until you can run
a wisp through it. Peel the others and divide
all into sections; remove the seeds and stringy
parts, and cut into small pieces. Grate the yellow
rind of 2 of the lemons and squeeze the juice of all,
which add to the orange pulp. When the orange peel
is tender, remove the white part with a sharp knife,
and shred the yellow part very fine with scissors. Add
this to the mixture and weigh, and allow an equal
weight of sugar. Boil the pulp ten minutes, then add
the sugar and boil thirty minutes (a steady boil), stir-
ring constantly, as it burns very easily.
Orange Marmalade No. 2.
4 lemons, 1 dozen oranges, 2 pounds sugar, 1 quart
water. Soak oranges and lemons in water over night,
previously slicing them in very thin, small pieces.
Cook till soft. After partially boiled away, put in
the sugar. This quantity makes twelve or fourteen
glasses.
Fig Jam No. 1.
2 pounds figs, 2 oranges and 2 lemons to each 2
pounds of fruit. Use the juice of the oranges and
lemons ; also the finest of the pulp and the rind of
76 THE COOKERY BLUE BOOK.
1 orange, shredded, as for marmalade. Boil the figs,
juice and rind for half an hour, then add 1 pound sugar
to each 2 pounds of figs, and boil another half hour.
Cover when hot.
Fig Jam No. 2.
6 pounds figs, 3 of sugar, 2 lemons, sliced, |- cup
sliced green ginger root. Boil three hours.
Apricot Jam.
Pour boiling water on fruit; peel and throw into
cold water. Chop the blanched nuts of the stones
and add to the fruit (2 nuts to each pound). Cook
half an hour ; add J pound sugar to 1 of fruit, and
cook fifteen minutes. Put in bowls or glasses, and seal
air tight.
Isabella Grape Jam.
Boil grapes until tender, then put through a sieve-
Add | pound sugar to each pound of fruit. Then boil
as for jelly.
Currant Jelly.
1 pound sugar to 1 pint juice. Heat sugar in oven
while the juice comes to a boil ; add sugar, and boil
four or five minutes.
Pineapple Preserve.
Pare and grate pineapples, f pound sugar to 1
pound fruit. Put fruit and sugar on together, and
when it comes to a boil let it cook twenty minutes.
PRESERVES AND JAMS. 77
Preserved Grapes.
Eight pounds will make one dozen and a half
tumblers. To the grapes put an equal weight of
sugar; then squeeze the pulp from the skin. Cook the
pulp a few minutes and rub through a wine sieve to
separate the seeds. Cook skins in the same water
until soft (if you have no water left in the kettle, add
some); skim them out and put in sugar. When it
begins to cook put in pulp and skins, and cook slowly
until they jelly. It should form a moderately stiff jelly.
Brandy Peaches.
If possible procure " Morris White " peaches. Peel
very carefully and throw into cold water to keep them
white. To 6 pounds of fruit allow the same weight
of sugar ; make a syrup of 2 pounds of the sugar and
cook peaches very slowly until tender. Lay them on
a platter to cool. Then add the remainder of the
sugar and make a rich syrup ; remove from fire and
let it cool a little. Place the peaches in jars. To
every 2 cups of syrup add 1 of perfectly white brandy,
and pour over the peaches.
PICKLES. 79
PICKLES.
Cucumber Catsup.
3 medium-sized cucumbers grated, but not peeled, 1
large onion grated, 1 tablespoon salt, 3 teaspoons
white pepper, 1 tablespoon grated horse radish, 1 pint
vinegar. Bottle for use.
Tomato Catsup No. 1.
1 gallon tomatoes strained through a sieve, 3 table-
spoons salt, 3 of ground mustard, 1 of allspice, 1 of
cloves, 1 of red pepper. Simmer slowly three or four
hours. Let cool, then add 1 pint of vinegar and 1
bottle brandy. Bottle and seal tight.
Tomato Catsup No. 2.
2 quarts skinned tomatoes, 2 tablespoons salt, 2 of
black pepper, 1 of allspice, 4 pods red pepper or a
little cayenne, 2 tablespoons mustard. Mix and rub
these thoroughly together, and stew them slowly in 1
pint of vinegar three hours. Then strain the liquor
through a sieve and simmer it down to one quart of
catsup. Bottle and cork tight.
Cucumber Pickles.
Soak the cucumbers in strong brine over night; in
the morning scald a few at a time in a little vinegar,
covering tight and stirring often. As they are done,
80 THE COOKERY BLUE BOOK.
put in bottles, with one or two peppers in each one,
and pour oyer the following scalding vinegar and
seal : To 3 quarts of vinegar add 4 cups of sugar, 1
handful of white mustard seed, 1 of stick cinnamon,
half the quantity of whole cloves, and a small piece of
alum.
Sweet Pickled Figs.
To 7 pounds of ripe figs make a syrup of 3
pounds sugar, 1 quart vinegar, a small handful of
whole cloves, and boil five minutes. Remove and
set away to cool. The second day the syrup must be
drained off and poured over figs boiling hot; let them
stand two days more, drain off syrup and heat again.
Just before it boils put figs in and let all boil up to-
gether. Put in air-tight jars. Sugar for sweet pickles
should always be rich brown sugar.
Sweet Pickled Peaches.
7 pounds peaches, 3 pounds brown sugar, 1 quart
vinegar, 1 ounce cinnamon; 3 cloves in each peach.
Make the syrup and cook peaches till tender; boil
down syrup and pour over the peaches.
Sweet Tomato Pickle.
To 8 pounds of tomatoes, when skinned and cut
in pieces, add 4 pounds sugar. Boil slowly until
thick, then add a scant quart of vinegar, 1 teaspoon
each of ground mace, cloves and cinnamon, and boil
slowly again until thick.
PICKLES. 81
Watermelon Pickle (Sweet).
Pare the melon, cutting away all of red portion ; cut
in fancy shapes. Salt in weak salt and water over
night. In the morning rinse in cold water; add lump
of alum as big as a small egg to 1 gallon cold water.
Put the melon in the cold water and after it comes to a
boil, boil ten minutes. To 7 pounds melon, 1 quart
cider vinegar, 2 ounces cassia buds or stick cinnamon,
1 ounce cloves, 3 pounds granulated sugar. Let this
boil, then add fruit, cook until clear and you think it
is done ; seal up in jars and keep at least two weeks
before using.
Oil Pickles.
100 small cucumbers, 3 pints small white onions.
Slice all together and put layers of cucumbers and
onions, with salt between. Let stand two hours, and
drain off the brine; then add ^ cup each of white
mustard seed, white pepper and celery seed, 2 cups
olive oil, and alum size of a walnut, dissolved in vine-
gar. Cool with vinegar and put in jars.
Vermont Pickles (Cucumbers).
The first day make a brine strong enough to bear
an egg, and pour boiling hot on the pickles; cover
and let them stand twenty-four hours. The second
day drain from the brine and make alum water
boiling hot to cover them well, allowing a piece of
alum the size of an egg to every hundred pickles.
Cover tightly again for twenty-four hours. The
third day drain from the alum water and cover
with boiling hot vinegar, in which let them stand
82 THE COOKERY BLUE BOOK.
for one week. Then heat your vinegar boiling hot
again, and add the following spices, etc., to every
hundred : 1 tablespoonful cloves, 1 of coriander
seed, 1 of ginger root, 2 of cinnamon, 2 of celery
seed, 2 of mustard seed, 2 of whole pepper seed, 1
cup sugar, 1 of horse radish root, sliced fine. Put a
layer of oak leaves in the bottom of your firkin, or
jar, then a layer of pickles and spices, then leaves
again, and so on until full, covering the top with the
leaves, and pouring the boiling vinegar over all. They
will be ready to use in two weeks, and will keep two
years. The oak leaves are very essential for their
astringent qualities.
Tomato Soy.
Cut green tomatoes in slices, and to every 16
pounds add 4 quarts vinegar, 5 pounds sugar, J pound
white mustard seed, a teacup of flour of mustard,
mixed with a little vinegar, 1} pound onions, cut
very fine, | ounce of mace, 2 of cinnamon, 1 of all-
spice, J ounce of cloves, 5 of salt, J pound of black
pepper, J pound of celery seed. Grind up all the
spices except the celery and white mustard. Put all in
a kettle and boil for one hour and a half.
Peach Chutney.
6 pounds peaches, 2 of sugar, 1 of raisins, J of salt,
of green ginger, J of mustard seed, J of red chilies,
2 quarts vinegar. Pare and slice peaches; stew until
soft in 1 quart vinegar. Boil sugar and the other
quart of vinegar into a syrup ; add the seedless raisins
chopped fine; mustard seed washed, dried and
PICKLES. 83
crushed; when dry, chopped chilies without the
seeds, chopped ginger, salt and a little garlic. Boil
all together twenty minutes. A very fine sauce.
Cucumber Sauce.
Wash 3 medium-sized cucumbers ; grate peel and
all and pour off some of the extra liquid. Add 1
tablespoon each of white pepper, salt and horse
radish ; lastly add J pint of vinegar. This is very
nice, and will keep any length of time.
GENTLEMEN'S CORNER. 85
GENTLEMEN'S CORNER.
Champagne Punch.
To the juice of 20 lemons add 1 pound powdered
sugar. To every quart of this solution add 1 quart
rum, 1 of brandy, 1 of champagne. Dilute with ice to
suit the taste. This is extra fine.
A Delicious Punch.
1 bottle XXX brandy, 1 bottle port wine, 1 bottle
Jamaica rum, 1 bottle tea (oolong the best), juice of 8
lemons, rinds of 2, J bottle cura9ao, 3 cups fine sugar^
put lemons, rinds, sugar and tea together, and strain ;
add to the liquor; bottle. The above is called the
stock. To each bottle of the stock add 3 bottles of soda
and about 5 pounds of ice. Imported liquors should
be used. This is enough for twenty people.
Fort McDowell Egg Nog.
1 egg and about J pint of milk to each person. A
teacup of sugar to every quart of milk, and J pint of
best brandy. Beat the yolk, add the sugar, and beat
till it is a froth like cake ; then add the brandy, then
the beaten whites, then the milk. Whipped cream in
place of the milk is very nice, or half in half. The
whites of the eggs should be well beaten.
86 THE COOKERY BLUE BOOK.
Loyal Legion Punch.
3 gallons whiskey, 1 pint Santa Croix rum, 1 pint
cordial, 100 limes, 1 dozen oranges, sliced, 1 dozen
lemons, sliced, 3 cans pine apples, 10 pounds sugar,
3 bottles champagne (added when served).
The above is for 100 persons. Smaller quantities in
same proportion.
State of Schuylkill Punch.
(A Punch of Colonial Days.)
1 quart of lemon or lime juice, 1 quart of brandy, 2
quarts of Jamaica rum, 9 quarts of water and ice, J
pint of peach brandy, 3 J pounds of sugar. Dissolve the
sugar in a little water, add the lemon juice, then the
liquor and also 2 quarts of water and a large piece of
ice. Let this brew two hours or more.
This will make about 13 to 15 quarts. Smaller
quantities in same proportion.
CANDIES AND NUTS. 87
CANDIES AND NUTS.
Almond Creams, Walnut Creams, Chocolate Creams.
To the white of 1 egg add an equal quantity of cold
water, stir in 1 pound confectioner's sugar, flavor with
vanilla, and stir with the hand until fine, then mold
into small balls, and drop into melted chocolate. For
walnut creams, make cream as above, and mold into
larger balls, placing J an English walnut on either side.
Also, for almond creams, the same cream as above, and
cover the blanched almonds with it, forming them into
balls and rolling them in granulated sugar.
Chocolate Creams.
*
1 cup water to 3 of white sugar, boil till it thickens
when dropped in cold water, put Baker's unsweet-
ened chocolate in a bowl without water, and place it
in a pan of water upon the stove. When the sugar is
ready for removal, turn it upon a marble slab, stir till
it becomes thick, then knead till stiff enough to form
into balls. Place on a plate till cold. Drop the balls
in the chocolate, and remove with a fork to a sheet of
buttered paper.
Chocolate Caramels.
1 cup molasses, 2 of sugar, 1 of milk, J pound choco-
late. Boil twenty minutes.
88 THE COOKERY BLUE BOOK.
Huyler's Caramels.
J package of Baker's unsweetened chocolate, 2
pounds brown sugar, 1 cup milk, 1 tablespoon but-
ter, 1 of molasses. Boil till brittle. Pour in pans
and cut in squares.
Molasses Candy.
2J cups molasses, 1 of sugar, 1 tablespoon vinegar,
a piece of butter the size of a walnut. Boil twenty
minutes briskly and constantly, stirring it all the
time. Pull until white.
Cocoanut Candy.
J pound sugar, 2 tablespoons water, boil, J pound
grated cocoanut. Stir till boiled to a flake. Put in
buttered tins, and cut in squares, when cold.
Cream Candy.
1 pint granulated sugar, J pint water, 1 tablespoon
vinegar. Boil as molasses candy, but do not stir-
Work in vanilla as you pull it.
Nut Candy.
2 cups sugar, J cup milk. Boil ten minutes, then
beat till white, adding nuts and vanilla. Spread on
tins to cool. Cut in squares.
Peppermints.
3 cups sugar, f cup butter. Boil together seven or
eight minutes. Remove from the fire, and stir in J
CANDIES AND NUTS. 89
teaspoon cream tartar, J drachm of oil of peppermint.
Beat until cool enough to drop on buttered plates, the
size of a dollar.
Vinegar Candy.
2J cups sugar, 1J of water, J of vinegar. Do not
stir. Cool quickly and pull.
Butter Scotch.
1 cup molasses, 1 of brown sugar, J of butter. When
nearly done, add a little grated nutmeg, and if wished
to be pulled, a pinch of soda.
Corn Candy.
Pop the corn, pick out all that is good, and pound
it a little, just enough to crack it. Boil about 2 tea-
cups of molasses and a little sugar, with a piece of
butter, size of a walnut. Then (when the mixture is
boiled about as much as for candy), stir in the corn,
and pour into buttered tins.
Orange Drops.
Grate the rind of 1 orange and squeeze the juice*
taking care to reject the seeds. Add to this a pinch of
tartaric acid, then stir in confectioner's sugar till it is
stiff enough to form in balls the size of a small marble.
Honey Candy.
3 cups sugar, 1 of water, 3 tablespoons honey. Boil
till fit for pulling.
90 THE COOKERY BLUE BOOK.
Taffy No. 1.
J pound chocolate, cut fine, 2 cups sugar, 2 of
molasses, J cup milk, piece of butter the size of an
egg, flavoring. Boil twenty minutes. Cool and mark
off in squares just before it is cold.
Taffy No. 2.
6 cups white sugar, 1 of vinegar, 1 of water. Boil
one-half hour without stirring. When done, stir in 1
tablespoon butter and 1 teaspoon soda, dissolved in
hot water. Season with vanilla, and pull.
Everton Taffy.
1 J pounds brown sugar, 3 ounces butter, 1 J tea-cups
cold water. Boil all together, with the rind of 1 lemon,
adding juice, when done.
Salted Almonds.
First shell, then pour boiling water over them, re-
move skins, put in baking-pan with small pieces of
butter, stir frequently with spoon, just before brown,
sprinkle with salt, and when brown remove from oven-
Salted Almonds, with Oil.
First blanch the almonds, then throw them, a few
at a time, into a sauce-pan of boiling sweet-oil; as soon
as brown enough, take them out and put them on
brown, paper to absorb the surplus oil; sprinkle with
salt.
THE COOKERY BLUE BOOK.
91
INDEX.
BREAD
Apple Biscuit, . . .
PAGE
. 41
I
Eggs (au miron), with
Asparagus,
AGE
12
13
11
11
11
12
13
13
43
43
47
55
45
45
46
46
46
53
49
53
53
54
54
53
Breakfast Gems, . .
Brown Bread No. 1,
No. 2,
No. 3,
Buns,
. 39
. 37
. 37
. 37
. 40
Fish Balls, . , , . *
Omelet, Baked No. 1, .
" f* No. 2, .
", Bread, . ... ,.
Coffee Cake, . . .
. 39
" Corn, .
Corn Bread No. 1, .
No. 2, .
" (rice), . .
Corn Meal Muffins, .
English Muffins, . .
French Rolls, . . .
Graham Rolls, . . .
Hominy Cake, . . .
Huckleberry Cake, .
Muffins No. 1, . . .
. 38
. 38
. 39
. 39
. 38
. 40
. 40
. 41
. 41
. 37
Potatoes, with Cheese, .
Vermicelli, . ....
CAKE
Almond Drop Cake, . .
Angel Cake
Apple Cake (in layers), .
Bread Cake, . . . . ,
Chocolate Cake No.], .
" No. 2, .
" No. 3, .
Loaf Cake, .
" Caramel Cake,
Coffee Cake,
No. 2, . . .
" (raised), . .-
Parker House Rolls, .
Rice Bread, ....
Waffles
. 38
. 38
. 40
. 39
. 41
Cold Water Cake, . . .
Cookies, Boston, . . .
* Fruit, ....
' "';. Molasses, . .
" Hearts and
Rounds, . .
Hermits, . .
BREAKFAST DISHES
Bananas, ... 4 *
Baked Beans, . . .
" Eggs, ....
. 12
. 13
. 11
" Peppers, . .
. 12
92
THE COOKERY BLUE BOOK.
PAGE
Cookies, Rich, .... 54
Scotch, ... 53
Cream Cakes No. 1, . . 43
No. 2, . . 43
No. 3, . . 44
" Puffs 44
Crullers, 54
Dark Cake, . ',''' . . 52
Delicious Cake, ... 48
Doughnuts, . .,, . . . 54
Feather Cake, V . . 48
Federal Cake, .... 50
Fruit Cake No. 1, . . 52
No. 2, . . 52
Gingerbread, 55
" Molasses, 55
No.l, . . 55
No. 2, . . 55
" Sugar, . . 55
Gold Cake, 49
Harrison Cake, .... 50
Ice Cream Cake, ... 44
Jelly (for cake), .... 47
Lemon Honey (for cake) , 56
Lemon or Orange Jelly
Cake, 46
Lincoln Cake, .... 50
Marble Cake, .... 49
Molasses Plum Cake, . 51
One, Two, Three, Four
Cake, 51
Plain Spice Cake, ... 52
Pound Cake, 50
Pound Sponge Cake, . . 50
Pork Cake, 55
PAGE
Quick Icing (for cake), . 56
Rose Cake, 48
Silver Cake, 49
Snow Cake No. 1, . . 48
" No. 2, . . 48
Snow Tea Cakes, ... 52
Sponge Cake No. 1, . . 51
4 ' No. 2, . . 51
Sponge Cake, Aunt Shar-
lie's, 50
Sponge Cake to roll, . . 51
Sunshine Cake No. 1, . 47
No. 2, . 47
Victoria Cake, .... 50
White Cake, 48
White Cake (a delicious) , 48
White Mountain Cake, . 49
CANDIES AND NUTS
Almond, Walnut or
Chocolate Creams, . . 87
Butterscotch, .... 89
Chocolate Creams, . . 87
Caramels, Chocolate, . 87
Huyler's . . 88
Cocoanut Candy, ... 88
Cream Candy, .... 88
Corn Candy, 89
Honey Candy, .... 89
Molasses Candy, ... 88
Nut Candy, 88
Orange Drops, .... 89
Peppermints, .... 88
Taffy No.l, 90
No. 2, 90
" Everton, ... 90
THE COOKERY BLUE BOOK.
93
PAGE
Vinegar Candy, ... 89
Salted Almonds, ... 90
Salted Almonds (with
oil), 90
CREAMS
Banana Cream, .... 60
Bavarian Cream with
Peaches, 61
Champagne Jelly, ... 61
Charlotte Russe, ... 61
Coffee Bavarian, ... 60
Coffee Jelly, 61
Duchess, 59
Lemon, 60
Pineapple, 59
Russian, 59
Spanish, 60
ENTREES
BeefLoaf, 21
44 Roll, 21
Cheese Sticks No. 1, . 26
No. 2, . 26
Chicken Terrapin-No. 1, 19
" " No. 2, 19
No. 3, 19
" for Lunch, . . 20
(pressed), . . 20
Canapie Lorenzo, ... 22
Crab Creole, 22
" Cutlets, . . .. . ' . 22
" Deviled, . ... 21
44 to fry soft-shelled, 21
Meat Salad, . 25
PAGE
Oysters, baked in the
shell, . 23
Oysters, Curried, ... 24
Fancy Roast, . 24
Shrimp Stew, .... 23
Sweet Breads, .... 25
Terrapin Stew, .... 23
Veal Loaf, 25
Welsh Rare-bifc-No. 1, 25
No. 2, 25
FISH
Brown Fish Chowder . 17
Finnan Haddies, ... 16
Fish a la Creme, ... 15
Norwegian Fish Dish, . 15
Stuffed Smelt, .... 16
ICE CREAM
Ice Cream, 73
Banana, 73
LallaRookh, .... 73
MEATS
Boiled Ham, 27
Calves Head Stew, . . 27
Chops and Tomato Sauce, 27
Kidney Stew, .... 28
Sheeps Tongue, .... 28
Spanish Recipe for Cook-
ing Tongue, .... 28
Chestnut Stuffing for
Quail, 29
Stuffings for Turkeys, . 29
94
THE COOKERY BLUE BOOK.
PICKLES f *
LGE ]
BUDDINGS P-
u;
Cucumber Catsup, . .
79
Apple Dumpling (baked),
<iy
Sauce, . . .
83
44 Puddings, .
#
Pickles, .'* "'+
79
44 Pan-dowdy, . ."
70
Oil Pickles, . . . *^.
81
44 Sago, . . . . .
70
Peach Chutney, . . .
82
44 Souffle, . ." V .
89
Sweet Pickled Figs, . .
Peaches,
80
80
Apricot or Peach, , . .
72
Batter
i>4
" Tomatoes
80
Water-
Blackberry,
7!
melon,
81
Boston Thanksgiving, .
71
Tomato Catsup No. 1, .
79
Burlington,
6,"
No. 2, .
79
Chocolate, '.
72
Tomato Soy,
82
Cracker,
(>H
Vermont Pickles, . . .
81
Delmonico,
36
PIES
English Plum No. 1, .
(.7
Lemon or Orange (plain),
58
No. 2, .
68
(rich) .....
58
Fig, . ... . jjT
63
44 Tarts, . ...
58
Indian,
W
Mince Meat, . > - . .
57
Kiss,
CA
Mock Mince Meat No. 1,
57
Lemon Bread, ....
M
44 No. 2,
57
Orange Float, ....
64
Puff Paste, . ... If, ..'.'.
57
Pancake with Fruit, . .
63
PRESERVES AND JAMS
Plain Plum,
<iS
Apricot Jam, . ; . .V ''
76
Poor Man's,
(ii">
Brandy Peaches, . . ..
77
Poor Man's Rice, . . .
C4>
Currant Jelly, ?'* . v
76
Rennet,
71
Fig Jam No. 1, ...
75
Snow, .......
<i8
44 44 No. 2, ...
76
Sponge,
70
Isabella Grape Jam, . .
Orange Marmalade-
76
Strawberry Custard, . .
(H
No. 1
75
Suet No. 1, ... . . '.
65
Orange Marmalade-
44 No. 2, . ..'.''. f >
65
No. 2
75
-NJY 3
fif>
Pineapple Preserve, . .
76
iN O. t>, .....
Preserved Grapes, . .
77
Tapioca Cream, . . .
M
THE COOKERY BLUE BOOK.
95
PUNCHES
Champagne, .,.,.. . 85
Delicious, 85
Fort McDowell Egg Nog, 85
Loyal Legion, .... 86
State of Schuylkill, . . 86
SALADS
Boiled Salad Dressing, . 31
Clayton's Celebrated
Salad Dressing, ... 31
Dressing for Cold Slafa, 31
Salad Dressing, .... 32
Tomato Salad, .... 32
SOUPS
Asparagus 8
Bean, 5
Black Bean, 5
Beef, 4
Bisque, 4
Bouillon, 3
Caramel, for Coloring, . 9
Celery 6
Cream of Celery, ... 6
Mock Bisque, .... 5
Mushroom, 7
Ox-Tail,
PAGE
Pea, Green, 6
Pea, Grandmother Saw-
telle's, . .... . 6
Pea, Split, ...... 5
Potato, .... . . . 8
Soup a la Minute, ... 9
Soupe a 1'Ognon, ... 8
Tomato, without stock, 4
Milk, .... 4
VEGETABLES
Artichokes, boiled, . . 34
stuffed, . . 34
Celery Root, 34
Carrots, stewed, ... 34
New England Corn Pud-
ding, . . . . . . . 34
Potatoes in Cases, ... 33
" Baked Cream, 33
Escalloped, . 33
Peppers, stuffed No. 1, 36
No. 2, 36
Tomatoes, stuffed-
No. 1, . 35
Tomatoes, stuffed-
No. 2 35
Squash and Corn, ... 35
LIBRARY USE
OM WHICH BORKOWBD
LD 62-20m-9 '63
(E709slO)94i2
General Library
University of California
Berkeley
