SPECIAL COLLECTIONS IJj
UNIVERSITY RESEARCH LIBRARY
UNIVERSITY OF CALIFORNIA
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THE
EVERY-DAY COOK-BOOK
AMD
ENCYCLOPEDIA OF PRACTICAL RECIPES
BY
MISS E. NEILL.
ECONOMICAL, RELIABLE AND EXCELLED
SAN FRANCISCO:
EXAMINER-PRESS.
1889.
INDEX.
BREAD AND BREAKFAST
DISHES.
PAGE.
Yeast 131
Plain White Family Bread 131
Graham Bread 132
Boston Brown Bread 132
torn Bread '33
Steamed Brown Bread 133
Parker House Rolls 133
French Rolls 133
Buns 134
Biscuits 143
To Make Rusks 134
Sweet Milk Gems 135
Breakfast Gems.. 135
Graham Breakfast Cakes 135
Buckwheat Cakes 135
Flannel Cakes 136
Rice Griddle Cakes 137
French Pancakes 137
Pancakes 37
Bread Fritters 137
Quick Sally Lunn 138
Breakfast Cake 138
Quick Waffles 138
Johnny Cake 138
Mush 138
Corn Mush 139
Graham Mush 139
CAKES.
, White Lady Cake 181
j Macaroons , 181
I Almo id Icing i^/.
I To Make Icing for Cakes 182
I Loaf Cake 183
' Rich Bride Cake 183
Lady Fingers 183
Queen Cake 184
Chocolate Macaroons 184
Caramel Cake 184
Pound Cake 1 85
Tocoa-nut Sponge Cake 185
Cocoa-nut Pound Cake 186
' v PADS
Cocoa-nut Cup Cake 186
Cocoa-nut Drops 186
Citror. Heart Cakes 187
Imperial Cakes 187
Plum Cakes 187
Gold and Silver Cakes 188
To Make Small Sponge Cakes ig8
Lemon Cheese Cakes 189
Snow Cakes 189
Tilden Cakes 189
Corn Starch Cakes 189
Birthday Cakes 190
Naples Biscuit 190
Cake Trifles 190
Ribbon Cake 198
Jelly Rolf 198
Delicate Crullers '199
Savoy Cake 190
Composition Cake 101
Almond Cream Cake 191
Ice Cream Cake 191
Economical Cake 192
Dehcate Cake 191
Orange Cake 192
Jelly Kisses 193
Fig Cake 193
Fried Cake ig j
Cocoa-nut Kisses 193
California Cake 154
White Mountain Cake 194
Lemon Cake 194
Strawberry Short Cake 194
Marble Cake 195
White Pound Cake 195
Nell's Chocolate Cake 195
Rice Cake 196
Cream Cake 196
Sponge Cake 196
Doughnuts 196
Coffee Cake , 197
Spice Cake 197
Soft Ginger Bread 197
Sweet Strawberry Short Cake 197
Ginger Nuts >a?
INDEX.
COSMETIQUES.
Complexion Wash
To Clear a Tanned Skin
Oil to Make the Hair Curl
Wrinkles in the Skin
Pearl Water for the Face
Pearl Dentifrice
Wash for a Blotched Face
Face Powder
Bandoline
A Good Wash for the Hair
DRINKS.
To Make Green Tea
To Make Black Tea Make as di-
rected for Green
Iced Tea
Coffee
Chocolate
Lemon Syrup
Strawberry Syrup .
Raspberry Syrup
Strawberry Sherbet
Raspberry Vinegar
Lemonade
Egg Nogg
Raisin Wine
Currant Wine
Ginger Wine
Fine Milk Punch
Claret Cup
Roman Punch
Cream Nectar
Red Currant Cordial ,
Elderberry Syrup
246
246
246
247
247
247
247
247
248
DESSERT AND TEA DISHES.
Boiled Custard 200
Lemon Custard 200
Snow Custard 200
Tapioca Custard 201
Blanc Mangt 202
Rice Blanc Mange 202
Apple Trifle 203
Lemon Trifle 203
Floating Island 204
Apple Snow 204
Tropical Snow 204
Swiss Cream 205
Italian Cream 205
Whipped Cream 205
Tipsy Cake... jo6
Snow Pyramids 206
An Excellent Dessert.
Apple Fritters
Jelly Cake Fritters
Black Meringue
Charlotte Russe
Jellied Grapes
Jelly and Custard
Lemon Toast
Dish of Snow Whipped Cream. .
Omelet for Dessert
Jelly Fritters <..
FISH.
PAGH
... 206
... 207
... 207
... 207
...208
... 208
... 208
... 208
.. 209
.. 209
. .. 810
Boiled Salmon 3$
Broiled Salmon 35
Baked Salmon 35
Salmon Trout 36
Spiced Salmon (Pickled) 36
Salmon and Caper Sauce 37
Salmon Cutlets 37
Dried or smoked Salmon 37
Boiled Cod 38
Cod Pie 38
Dried Codfish 38
Stewed Salt Cod 38
Codfish Cakes 39
Boiled Bass 39
Fried Bass 39
To Fry or Boil Fish Properly 40
Baked Black Bass 40
Broiled Mackerel 40
Salt Mackerel with Cream Sauce 41
Boiled Eels.. . 42
Fricasseed Eels 42
Fried Eels 42
Collared Eels 42
Fried Trout $
Trout in Jelly (or other Fish) 43
Boiled Trout 43
Broiled Trout 44
Baked Haddock 44
Curried Haddock..... 44
Fricasseed Haddock 45
Broiled White Fish (Fresh) 45
Baked White Fish 45
To Choose Lobsters 46
Boiled Lobsters 46
Curried Lobsters 46
Lobster Chowder 46
Ch.
47
To Fry Smelts 47
Red Herrings or Yarmouth Bloaters.. 48
Rolled Fish 48
Oysters on the Shell 49
IKDEX,
iii
PAGE.
Oysters Stewed with Milk 49
Oysters Fried in Butter 49
Oysters Scalloped 49
Ovsters Fried 5
Oyster Patties 5
Oysters Broiled 5'
Clam Fritters 5<
Clams, Soft Shelled 5'
To Broil Soft Shell Clams 5 '
Clam Chowder > 5 2
ICES, ICE-CREAM, CANDY.
Currant Ice 227
Strawberry or Raspberry Ice 227
Orange and Lemon Ices 227
Ice-Cream 227
Vanilla or Lemon Ice-cream , 228
Strawberry Ice-cream 228
Chocolate Ice-cream 228
Cream Candies 2:5
Pineapple Ice-cream 229
Italian Cream 230
To Make Barley Sugar.. 230
To Make Everton Toffy 231
Cocoa-nut Drops 231
Molasses Candy....'. 231
Chocolate Caramels 231
Lemon Candy 232
INVALID COOKERY.
Port Wine Jelly 240
Tapioca Jelly . 240
Arrowroot Wine Jelly 240
Jellied Chicken 240
Chicken Broth 241
To mate Gruel 24 1
Barley Water 242
Arrowroot Blanc Mango 242
Lemonade for Invalids 242
Mutton Broth 243
Flax-seed Lemonade 243
Arrowroot 243
Stewed Rabbits in Miik 244
Slippery Elm Bark Tea 244
Beef Tea 244
Egg Wine 244
Toast-Water 245
Onion Gruel 245
MEATS.
Roast Beef 53
FV.,,,,,] of i:,,. f >>...iH... t ,.,....,..,, j
FACE.
Beef Salted, or Corned Red 53
To Boil Corned Beef 5$
A Nice Way to Serve Cold Beef 55
Spiced Beef 55
Broiled Beefsteak * 56
Fried Beefsteak 56
Beefsteak Pie 57
Boiled Leg of Mutton 57
Roast Loin of Mutton 58
Broiled Mutton Chops 58
Mutton Chop, Fried 58
Roast Forequarter of Lamb... ...... 58
Lambs' Sweet Breads 59
To Roast Veal 60
Veal Cutlets , 61
Stuffed Fillet of Veal with Bacon 61
Veal Cake 62
Veal Pie 62
Boiled Calf's Head 63
Calf's Head Cheese...., 64
Boiled Calf's Feet, Parsley and
Butter 64
Calf's Liver and Bacon 64
Sweet Breads 65
Egged Veal Hasli 65
Roast Beef with Yorkshire Pudding... 66
Beef Heart, Baked or Roasted 66
Beef Kidney 67
Rolled Beef ..., 67
Boiled Tongue 68
Fricasseed Tripe 8ft
Broiled Tripe 6S
Roast Rabbit 6ij
Stewed Rabbit, Larded 6q
Fricasseed Rabbit 7 .......... 323
Canned Peaches ..................... 223
Canned Strawberries ............... 223
Canned Pears ....................... 224
Canned Plums ............ .......... 224
Canned Currants .................... 224
Canned Pineapple .................... 225
Canned Quinces. . . ........... .... 225
Canned Tomatoes .................... 225
Canned Corn .......................... 225
POULTRY, GAME, Etc.
Roast Turkey ...................... 78
Boiled Turkey .... .................. 79
To Roast a Fowl or Chicken ......... So
Boiled Chicken..... ................. Si
Broiled Chicken ..................... 8 1
Fried Chicken ........... . ........... 8t
Fricassee of Chicken . .............. 82
To Curry Chicken .................... 82
Pressed Chicken .................... 82
Chicken Pot-Pie .................... 83
Chicken Salad ....................... 83
Chicken, Jellied ..................... 84
Chicken Pates ........................ 84
Sage and Onion Stuffing for Geese,
Ducks, and Pork ................... 84
To Roast a Goose ............ . ....... 85
Roast Ducks ......................... 86
Roast Pigeons .... .................... 86
To Make a Bird's Nest .............. 87
Pigeons in Jelly ..................... 87
Pige
88
Wild Ducks ....................... . 89
Roast Wild Duck .................... 89
Wild Turkey ........................ 89
To Roast Snipe, Woodcock, and
Plover ............................ 90
Roast Partridge ...................... 92
Roast Quail ......................... 9;
Roast Prairie Chicken ....... . ....... 01
Larded Grouse ...................... 82
PORK, HAM, AND EGGS.
To Choose Pork ..................... 92
Curing Hams ......................... 93
To Roast a Leg of Pork .............. 93
Pork and Beans ............. . ........ 94
Pork Sausages ...... . ................ 94
Pork Chops, Steaks, and Cutlets ---- 95
Roast Pig .......................... 95
Pigs' Cheek ......j, ....... ......... <#
TNDEX.
Vll
PACK.
^Roast Spare Rib 96
Pork Fritters 97
Baked Ham 97
To Boil a Ham 97
To Broil a Ham 98
Fried Ham and Eggs 98
Ham Toast 98
Head Cheese 99
Pigs' Feet Soused 100
To Make Lard 100
To Tell Good Eggs 101
Keeping Eggs Fresh 101
Poached Eggs 102
Dropped Eggs 102
Stuffed Eggs 102
Eggs a la Suissie . 103
Eggs Brouille 103
EggsCurried 103
Eggs Creamed 104
Soft Boiled Eggs 104
Eggs Upon Toast 104
Dutcli Omelet 104
Eggs Poached in Balls 105
Omelet au Natural 105
Omelet in Batter 105
Scrambled Eggs. 106
Omelet (Splendid) 106
SOUPS.
Remarks on Soups 20
Stock Soups 22
White Stock 22
Skin of Beef 23
Mutton with Tapioca 24
Veal 25
Ox Tail 25
Vegetable 25
Macaroni 26
Vermicelli 26
Chicken Cream 26
Mock Turtle 27
Hard Pea 27
Green Pea 28
Potato 2q
Tomato 29
Plain Calf's Head 30
A la Julienne -jz
Gatn= ... .....-%; 31
v-eiery 31
Oyster 31
Lobster 32
Egg Balls for Soup 32
,..,.,.,,. .,,.,.,, ,.,, 32
FAttH
Irish Stew 3J
To get up Soup in Haste 34
To color Soups 34
SAUCES FOR MEATS, Etc.
To Make Drawn Butter 124
Parsley Sauce 124
Egg Sauce 124
Onion Sauce 125
Anchovy Sauce 125
Bread Sauce 125
Tomato Sauce 125
Tomato Mustard 126
Mint Sauce 126
Celery Sauce '29
Governor's Sauce 129
Cream Sauce 127
Russian Sauce 127
Mayonnaise Sauce 127
Oyster Sauce 128
Lobster Sauce 128
Caper Sauce 128
Mustard Sauce 128
Curry Sauce ' 2 9
Cranberry Sauce 129
Port Wine Sauce for Game 130
Currant Jelly Sauce 13
Apple Sauce >y>
SALADS, PICKLES, AND
CATSUP.
Lettuce 140
Lettuce Salad 14
Salmon Salad 141
Lobster Salad 141
Tomato Salad 14*
Sard in? Salad 142
Salad Dressing 142
French Salad Dressing 142
Cream Dressing for Cold Slaw 143
Chicken Salad . . 143
Red Vegetable Salad ...' -
Celery Salad :+4
Cold Slaw.... ., 144
iviiad Dressing (Excellent) 144
Pickled Cucumbers 145
To Pickk- Onions 145
Pickled Cauliflowers 145
Red Cabbage 145
To Pickle Tomatoes 146
RipeTonjato Pickles,,......,.,,.,,. 146
INDEX.
PARR.
Chopped Pickle 146
Chow-Chow 147
Piccalilli 147
Pickled Walnuts (very good 147
Green Tomato Pickle 148
Chili Sauce 148
Mixed Pickles 148
Pickled Mushrooms 149
Favorite Pickles 149
Tomato Mustard 150
Indian Chetney 150
Pickled Cherries 150
Pickled Plums 151
Spiced Plums 151
Peaches, Pears, and Sweet Apples.... 151
Tomato Catsup 151
Walnut Catsup 1 52
Mushroom Catsup 152
Brine that Preserves Buttera Year.... 153
Butter in Haste 153
VEGETABLES.
Boiled Potatoes 107
Mashed Potatoes 107
Fried Potatoes 108
Broiled Potatoes ... 108
Potatoes and Cream 108
Potato Puffs 109
Potato Snow 109
Potato Border 109
Potatoes, Whipped 109
Potatoes, Scalloped no
Potato Croquettes no
Potatoes a la Cream no
To Boil Sweet Potatoes no
Roasted Sweet Potatoes in
Baked Sweat Potatoes.. .. in
PACK
French Fried in
Turnips in
Spinach in
Beets n:
To Preserves Vegetables (or Winter. . 1 1>
De icate Cabbage 113
Red Cabbage 114
Cauliflowers 114
Mashed Carrots 114
Boiled Green Corn 114
Green Peas 115
To Boil Onions 115
Fried Onions 115
Boiled Parsnips 115
Parsnips Fried in Butter 116
Parsnips Creamed 116
Parsnip Fritters 1 16
Salsify, or Vegetable Oyster 117
Broiled Vegetable Marrow 117
Stewed Tomatoes 118
Baked Tomatoes 118
Stuffed Tomatoes iiq
Scalloped Tomatoes 119
To Peal Tomatoes - 119
Baked Beans 120
String Beans 120
Butter Beans 120
Asparagus with Eggs 121
Asparagus upon Toast 12 1
Mushrooms, Stewed 121
Mushrooms, Fried 121
Mushrooms, Baked 122
Mushrooms, Broiled 122
Mashed Squash 122
Baked Squash 122
Fried Squash 121
Stewed Celery 123
Stuffed Egg Plant 123
THE EVERY-DAY COOK-BOOK
OF all the arts upon which the physical well-being of
man, in his social state, is dependent, none has been more
neglected than that of cookery, though none is more im-
portant, for it supplies the very fountain of life. The
preparation of human food, so as to make it at once
wholesome, nutritive, and agreeable to the palate, has
hitherto been beset by imaginary difficulties and strong
prejudices.
Many persons associate the idea of wealth with culinary
perfection; others consider unwholesome, as well as ex-
pensive, everything that goes beyond the categories of
boiling, roasting, and the gridiron. All are aware that
wholesome and luxurious cookery is by no means incom-
patible with limited pecuniary rrieans; whilst in roasted,
boiled, and broiled meats, which constitute what is
f ermed true American fare, much that is nutritive and
agreeable is often lost for want of skill in preparing
them. Food of every description is wholesome and di-
gestible in proportion as it approaches nearer to the state
of complete digestion, or, in other words, to that state
termed c/iyme, whence the chyle or milky juice that after-
wards forms blood is absorbed, and conveyed to the heart.
Now nothing is further from this state than raw meat
and raw vegetables. Fire is therefore necessary to
soften them, and thereby begin that elaboration which
is consummated in the stomach. The preparatory pro-
8 THE E VERY-DAY COOK-BOO^.
cess, which forms the cook's art, is more or less perfect
in proportion as the aliment is softened, without losing
any of its juices or flavor for flavor is not only an agreea-
ble but a necessary accompaniment to wholesome food.
Hence it follows, that meat very much underdone,
whether roasted or boiled, is not so wholesome as meat
W^ll done but retaining all its juices. And here comes
the necessity for the cook's skill, which is so often at
fault even in these simple modes of preparing human
nourishment.
Pork, veal, lamb, and all young meats, when not thor-
oughly cooked, are absolute poison to the stomach; and
if half-raw beef or mutton are often eaten with impunity,
it must not be inferred that they are wholesome in their
semi-crude state, but only less unwholesome than the
young meats.
Vegetables, also, half done, which is the state in which
they are often sent to the table, are productive of great
gastric derangement, often of a predisposition to cholera.
A great variety of relishing, nutritive, and even elegant
dishes, may be prepared from the most homely mate-
rials, which may not only be rendered more nourishing^
but be made to go much further in a large family than
they usually do. The great secret of all cookery, except
in roasting and broiling, is a judicious use of butter, flour,
and herbs, and the application of a very slow fire for
good cooking requires only gentle simmering, but no
boiling up, which only renders the meat hard. Good
roasting can only be acquired by practice, and the per-
fection lies in cooking the whole joint thoroughly with-
out drying up the juice of any part of it. This is also
the case with broiling; while a joint under process of
boiling, as we have said, should be allowed to simmer
gently.
WH.h regard to made-dishes, as the horrible imitations of
French cookery prevalent in Americ^ re tgrmed,
THE EVERY-DAY COOK-BOOK. 9
admit that they are very unwholesome. All the juice*
are boiled out of the meat, which is swimming in a he-
terogenous compound, disgusting to the sight, and sea-
soned so strongly with spice and Cayenne pepper enough
to inflame the stomach of an ostrich.
French cookery is generally mild in seasoning, and free
from grease; it is formed upon the above-stated principle
of reducing the aliment as near to the state of chyme as
possible, without injury to its nutritive qualities, render-
ing it at once easy of digestion and pleasant to the taste.
HINTS ON MARKETING.
In the first place, the housewife ought, where it is pos-
sible, to do her marketing herself, and pay ready-money for
everything site purchases. This is the only way in which
she can be sure of getting the best goods at the lowest
price. We repeat that this is the only way compatible
with economy; because, if a servant be entrusted with
the buying, she will, if she is not a good judge of the
quality of articles, bring home those she can get for the
least money (and these are seldom the cheapest); and
even if she is a go^d judge, it is ten to one against her
taking the trouble to make a careful selection.
When the ready-money system is found inconvenient,
and an account is run with a dealer, the mistress of the
house ought to have a pass-book in which she should
write down all the orders herself, leaving the dealer to
fill in only the prices. Where this is not done, and the
mistress neglects to compare the pass-book with the
goods ordered every time they are brought in, it some-
times happens, either by mistak-e, or the dishonesty of
the dealer, or the servant, that goods are entered which
were never ordered, perhaps never had, and that those
Nvhich were ordered are overcharged; and if these errors
are not detected at the time, they are sure to be difficult
IO THE E VERY-DAY COOK-BOOK,
of adjustment afterwards. For these and other econo-
mic reasons, the housewife should avoid running ac-
counts, and pay ready-money.
RULES FOR EATING.
Dr. Hall, on this important subject, gives the follow
ing advice:
1. Never sit down to table with an anxious or dis-
turbed mind; betters hundred times intermit that meal,
for there will then be that much more food in the world
for hungrier stomachs than yours; and besides, eating
under such circumstances can only, and will always, pro-
long and aggravate the condition of things.
2. Never*sit down to a meal after any intense mental
effort, for physical and mental injury are inevitable, and
no one has a right to deliberately injure body, mind, or
estate.
3. Never go to a full table during bodily exhaustion
designated by some as being worn out, tired to death,
used up, overdone, and the like. The wisest thing to be
done under such circumstances is to take a cracker and
a cup of warm tea, either black or green, and no more.
In ten minutes you will feel a degree of refreshment and
liveliness which will be pleasantly surprising to you; not
of the transient kind which a glass of liquor affords, but
permanent; but the tea gives present stimulus and a
little strength, and before it subsides, nutriment begins
to draw from the sugar, and cream, and bread, thus al-
lowing the body gradually, and by safe degrees, to re-
gain its usual vigor. Then, in a co-uple of hours, a full
meal may be taken, provided that it does not bring it
later than two hours before sundown; if later, then take
nothing for that day in addition to the cracker and tea,
and the next day you will feel a freshness and vigor not
recently known.
THE B VERY-DAY COOK-BOOK. II
No lady will require to be advised a second time, who
will conform to the above rules; while it is a fact of no
unusual observation among intelligent physicians, that
eating heartily, and under bodily exhaustion, is not un-
frequently the cause of alarming and painful illness, and
sometimes sudden death. These things being so, let
every family make it a point to assemble around the table
with kindly feelings with a cheerful humor, and a cour-
teous spirit; and let that member of it be sent from it in
disgrace who presumes to mar the re-union by sullen si-
lence, or impatient look, or angry tone, or complaining
tongue. Eat ever in thankful gladness, or away with
you to the kitchen, you "ill-tempered thing, that you
are." There was good philosophy in the old-time cus-
tom of having a buffoon or music at the dinner-table.
HOW TO CHOOSE MEAT.
Ox-BEEF, when it is young, will have a fine open grain,
and a good red color; the fat should be white, for when
it is of a deep yellow color, the meat is seldom very good.
The grain of cow-beef is closer, the fat whiter, and the
lean scarcely so red as that of ox-beef. When you see
beef, of which the fat is hard and skinny, and the lean of
a deep red, you may be sure that it is of an inferior kind;
and when the meat is old, you may know it by a line of
horny texture running through the meat of the ribs.
MUTTON must be chosen by the firmness and fineness
>f the grain, its good color, and firm white fat. It is not
considered prime until the sheep is about five years
old.
LAMB will not keep long after it is killed. It can be dis-
covered by the neck end in the fore-quarter if it has been
killed too long, the veins in the neck being bluish when
the meat is fresh, but green when it is stale. In the hind
quarter, the same discovery may be made by examining
IZ
THE EVERY-DAY COOK-BOOK.
the kidney and the knuckle, for the former has a slight
smell, and the knuckle is not firm, when the meat has been
killed too long.
PORK should have a thin rind ; and when it is fresh, the
,meat is smooth and cool ; but, when it looks flabby, and is
(clammy to the touch, it is not good ; and pork, above all
'meat, is disagreeable when it is stale. If you perceive many
enlarged glands, or, as they are usually termed, kernels, in
the fat of the pork, you may conclude that the pork cannot
be wholesome.
VEAL is generally preferred of a delicate whiteness, but
it is more juicy and well-flavored when of a deeper color.
Butchers bleed calves profusely in order to produce this
white meat ; but this practice must certainly deprive the
meat of some of its nourishment and flavor. When you
choose veal, endeavor to look at the loin, which affords
the best means of judging of the veal generally, for if the
kidney, which may be found on the under side of one end
of the loin, be deeply enveloped in white and firm-looking
fat, the meat will certainly be good ; and the same ap-
pearance will enable you to judge if it has been recently
killed. The kidney is the part which changes the first ; and
then the suet around it becomes soft, and the meat flabby
and spotted
BACON, like pork, should have a thin rind ; the fat should
be firm, and inclined to a reddish color ; and the lean should
firmly adhere to the bone, and have no yellow streaks in it.
When you are purchasing a ham, have a knife stuck into it
to the bone, which, if the ham be well cured, may be drawn
out again without having any of the meat adhering to it, and
without your perceiving any disagreeable smell. A short ham
is reckoned the best.
THE BrERY-DAY COOKBOOK. t$
HOW TO CHOOSE FISH.
TURBOT, which is in season the greater part of the
year, should have the underside of a yellowish white, for
when it is very transparent, blue, or thin, it is not good:
the whole fish should be thick and firm.
SALMON should have a fine red flesh and gills; the
scales should be bright, and the whole fish firm. Many
persons think that salmon is improved by keeping a day
or two.
COD should be judged by the redness of the gills, the
whiteness, stiffness, and firmness of the flesh, and the
clear freshness of the eyes; these are the infallible
proofs of its being good. The whole fish should be
thick and firm.
WHITE-FISH may be had good almost throughout the
year; but the time in which they are in their prime is
early in the year. The white-fish is light and delicate,
and in choosing it you must examine whether the fins
and flesh be firm.
FRESH-WATER FISH may be chosen by similar observa-
tions respecting the firmness of the flesh, and the clear
appearance of the eyes, as salt-water fish.
In a LOBSTER lately caught, you may put the claws in
motion by pressing the eyes; but when it has been long
caught, the muscular action is not excited. The fresh-
ness of boiled lobsters may be determined by the elas-
ticity of the tail, which is flaccid when they have lost
any of their wholesomeness. Their goodness, independ-
ent of freshness, is determined by their weight.
CRABS, too, must be judged of by their weight, for
when they prove light, the flesh is generally found to be
wasted and watery. If in perfection, the joints of the
legs will be stiff, and the body will have an agreeable
smell. The eyes, by a dull appearance, betray that the
crab has been long caught.
14 THE EVERY-DAY COOK-BOOK.
HOW TO CHOOSE POULTRY.
In the choice of Poultry the age of the bird is the
chief point to which you should attend.
A young TURKEY has a smooth black leg; in an old
one the legs are rough and reddish. If the bird be fresh
killed the eyes will be full and fresh, and tlie feet moist
FOWLS, when they are young, the combs and the legs
will be smooth, and rough when they are old.
In GEESE, when they are young, the bills and the feet
are yellow and have a few hairs upon them, but they are
red if the bird be old. The feet of a goose are pliable
when the bird is fresh killed, and dry and stiff when it
has been killed some time. Geese are called green till
they are two or three months old.
DUCKS should be chosen by the feet, which should be
supple; and they should also have a plump and hard
breast. The feet of a tame duck are yellowish, those of
a wild one, reddish.
PIGEONS should always be eaten while they are fresh;
when they look flabby and discolored about the under
part, they have been kept too long. The feet, like those
of poultry, show the age of the bird; when they are sup-
pie, it is young; when stiff, it is old. Tame pigeons are
fcarger than wild ones.
HOW TO CHOOSE GAME.
VENISON, when young, will have the fat clear and
bright, and this ought also to be of a considerable thick-
ness. When you do not wish to have it in a very high
state, a knife plunged into either haunch or the shoulder,
and drawn out, will by the smell enable you to judge if
the venison be sufficiently fresh.
With regard to venison, which, as it is not an every-
day article of diet, it may be convenient to keep fot
THE E VERY-DAY COOK-BOOK. 15
Some time after it has begun to get high or tainted, it is
useful to know that animal putrefaction is checked by
fresh burnt charcoal; by means of which, therefore, the
venison may be prevented from getting worse, although
it cannot be restored to its original freshness. The meat
should be placed in a hollow dish, and the charcoal pow-
der strewed over it until it covers the joint to the thick-
ness of half an inch.
HARES and RABBITS, when the ears are dry and tough,
the haunch thick, and the claws blunt and rugged, they
are old. Smooth and sharp claws, ears that readily tear,
and a narrow cleft in the lip, are the marks of a young
hare. Hares may be kept for some time after they have
been killed; indeed, many people think they are not fit for
the table until the inside begins to turn a little. Care,
however, should be taken to prevent the inside from be-
coming musty, which would spoil the flavor of the stuffing.
PARTRIDGES have yellow legs and a dark-colored bill
when young. They are not in season till after the first
of September
HOW TO CHOOSE EGGS.
In putting the hands round the egg r and presenting to
the light the end which is not covered, it should be trans-
parent. If you can detect some tiny spots, it is not new-
ly laid, but may be very good for all ordinary purposes
except boiling soft. If you see a large spot near the
shell, it is bad, and should not be used on any account.
The white of a newly-laid egg boiled soft is like milk;
that of an egg a day old, is like rice boiled in milk; and
that of an old egg, compact, tough, and difficult to
digest. A cook ought not to give eggs two or three days
old to people who really care for fresh eggs, under the
delusion that they will not find any difference; for an
amateur will find it out in a moment, not only by the
appearance, but also by the taste.
! 6 THE E VER Y-DA Y CO OX-BOOK.
CARVING.
THE seat for the carver should be somewhat elevated
above the other chairs; it is extremely ungraceful to carve
standing, and it is rarely done by any person accustomed
to the business. Carving depends more on skill than on
strength. \Ve have seen very small women carve admir-
ably sitting down ; and very tall men who knew not how
to cut a piece of beefsieak without rising on their feet to
do it.
The carving-knife should be very sharp, and not heavy ;
and it should be held firmly in the hand ; also the dish
should be not too far from the carver. It is customary to help
the fish with a fish trowel, and not with a knife. The middle
part of a fish is generally considered the best. In helping
it, avoid breaking the flakes, as that will give it a mangled
appearance.
In carving ribs or sirloin of beef begin by cutting thin
slices off the side next to you. Afterwards you may cut
from the tenderloin, or cross-part near the lower end. Do
not send anyone the outside piece, unless you know that they
particularly wish it.
In helping beefsteak put none of the bone on the plate.
In cutting a round of corned beef begin at the top ; but lay
aside the first cut or outside piece, and send it to no one, as
it is always dry and hard. In a round of beef d-la mode the
outside is frequently preferred.
In a leg of mutton begin across the middle, cutting the
slices quite down to the bone. The same with a leg of pork
or a ham. The latter should be cut in very thin slices, as its
flavor is spoiled when cut thick.
To taste well, a tongue should be cut crossways in
round slices. Cutting it lengthwise (though the prac-
tice at many tables) injures the flavor. The middle part
of the tongue is the best. Do not help anyone to a
THE E VER V-DA Y COO A' BOCK. 1 7
piece of the root; that, being by no means a favored
part, is generally left in the dish.
In carving a fore-quarter of lamb first separate the
shoulder part from the breast and ribs by passing the
knife under, and then divide the ribs. If the lamb is
large, have another dish brought to put the shoulder in.
For a loin of veal begin near the smallest end, and
separate the ribs; helping a part of the kidney (as far as
it wiii go) with each piece. Carve a loin of pork or mut-
ton in the same manner.
In carving a fillet of veal begin at the top. Many per-
sons prefer the first cut or outside piece. Help a por-
tion of the stuffing with each slice.
In a breast of veal there are two parts very different in
quality, the ribs and the brisket. You will easily per-
cieve the division; enter your knife at it and cut
through, which, will separate the tvv.j parts. Ask the
person you are going to help whether they prefer a rib,
or a piece of the brisket.
For a haunch of venison first make a deep incision by
passing your knife all along the side, cutting quite down
to the bone. This is to let out the gravy. Then turn
the broad end of the haunch towards you, and cut it as
deep as you can in thin slices, allowing some of the fat
to each person.
For a saddle of venison, or of mutton, cut from the
tail to the other end on each side of the backbone, mak-
ing very thin slices, and sending some fat wit'h each.
Venison and roast mutton chill very soon. Currant
jelly is an indispensable appendage to venison, and to
roast mutton, and to ducks.
A young pig is most generally divided before it comes
to table, in which case it is not customary to send in the
head, as to many persons it is a revolting spectacle after
it is cut off. When served up whole, first separate the
head from the shoulders, then cut off the limbs, and then
1 8 THE E VERY-DAY COOK-BOOK.
divide the ribs. Help some of the stuffing with each
piece.
To carve a fowl, begin by sticking your fork in the
pinion, and drawing it towards the leg ; and then pass-
ing your knife underneath take off the wing at the joint.
Next, slip your knife between the leg and the body, to
cut through the joint ; and with the fork turn the leg
back, and the joint will give way. Ther take off the
other wing and leg. If the fowl has be^n trussed (as it
ought to be) with the liver and gizzard, help the liver
with one wing, and the gizzard with the other. The
liver-wing is considered the best. After the limbs are
taken off enter your knife into the top of the breast, and
cut under the merry-thought, so as to loosen it, lifting it
with your fork. Afterwards cut slices from both sides
of the breast. Next take off the collar-bones, which lie
on each side of the merry-thought, and then separate
the side-bones from the back. The breast and wings are
considered as the most delicate parts of the fowl ; the
back, as the least desirable, is generally left in the dish.
Some persons, in carving a fowl, find it more convenient
to take it on a plate, and as they separate it return each
part to the dish; but this is not the usual way.
A turkey is carved in the same manner as a fowl; ex-
cept that the legs and wings, being larger, are separated
at the lower joint. The lower part of the leg (or drum-
stick, as it is called), being hard, tough, and stringy, -
never helped to any one, but allowed to remain on the
dish. First cut off the wing, leg, and breast from one
side; then turn the turkey over, and cut them off from
the other.
To carve a goose, separate the leg from the body, by
putting the fork into the small end of the limb; pressing
it close to the body, and then passing the knife under,
and turning the leg back, as you cut through the joint,
TO take off the wing, put your fork into the small end at
THE E VERY-DAY COOK-BOOK. ?p
i
the pinion, and press it closely to the body; then slip the
knife under, and separate the joint. Next cut under the
merry-thought, and take it off; and then cut slices from
the breast. Then turn the goose, and dismember the
other side. Take off the two upper side-bones that are
next to the wings, and then the two lower side-bones.
The breast and legs of a goose afford the finest pieces.
If a goose is old there is no fowl so tough; and, if diffi-
cult to carve, it will be still more difficult to eat.
Partridges, pheasants, grouse, etc., are carved in the
same manner as fowls. Quails, woodcocks, and snipes
are merely split down the back; so also are pigeons, giv-
ing a half to each person.
In helping any one to gravy, or to melted butter, do
not pour it over their meat, fowl, or fish, but put it to one
side on a vacant part of the plate, that they may use just
as much of it as they like. In filling a plate never heap
one thing on another.
In helping vegetables, do not plunge the spoon down
to the bottom of the dish, in case they should not have
been perfectly well drained, and the water should have
settled there.
By observing carefully how it is done you may acquire
a knowledge of the joints, and of the process of carving,
which a little daily practice w.'K soon convert into dex-
terity. If a young lady is ign.uant of this very useful
art, it will be well for her to take lessons of her father,
or her brother, and a married lady can easily learn from
her husband. Domestics who wait at table may soon,
from looking on daily, become so expert that, when
necessary, they can take a dish to the side-table and
carve it perfectly well.
At a dinner-party, if the hostess is quite young, she is
frequently glad to be relieved of the trouble of carving by
Ue gentleman vvnosits nearest to her; but if she is familiar
with the business, she usually prefers doing it herseh.
20 THE JSVERY-DAY COOK-BOOK.
SOUPS.
GENERAL REMARKS.
BE careful to proportion the quantity of water to that
of the meat. Somewhat less than a quart of water to a
pound of meat is a good rule for common soups. Rich
soups, intended for company, may have a still smaller
allowance of water.
Soup should always be made entirely of fresh meat
that has not been previously cooked. An exception to
this rule may sometimes be made in favor of the re-
mains of a piece of roast beef that has been very much
under-done in roasting. This may be added to a good
piece of raw meat. Cold ham, also, may be occasionally
put into white soups.
Soup, however, that has been originally made of raw
meat entirely is frequently better the second day than
the first, provided that it is reboiled only for a very short
time, and that no additional water is added to it.
Unless it has been allowed to boil too hard, so as to
exhaust the water, the soup-pot will not require replen-
ishing. When it is found absolutely necessary to do so,
the additional water must be boiling-hot when poured in ;
if lukewarm or cold, it will entirely spoil the soup.
Every particle of fat should be carefully skimmed from
the surface. Greasy soup is disgusting and unwhole-
some. The lean of meat is much better for soup than
the fat.
Long and slow boiling is necessary to extract the
strength from the meat. If boiled fast over a large
fire, the meat becomes hard and tough, an I vvlil not
give out its juices.
Potatoes, if boiled in the soup, are thought by some to
render it unwholesome., from the opinion that the water
THE EVER T-DA T COOK-BOOK. 21
in which potatoes have been cooked is almost a poison.
As potatoes are a part of every dinner, it is very easy to
take a few out of the pot in which they have been boiled
by themselves, and to cut them up and add them to the
soup just before it goes to table. Kemove all shreds of
meat and bone.
The cook should season the soup but very slightly with
salt and pepper. If she puts in too much it may spoil
it for the taste of most of those who are to eat it ; but
if too little it is easy to add more to your own
SOUPS.
STOCK.
Four pounds of shin of beef, or four pounds of knuckle of
veal, or two pounds of each ; any bones, trimmings of poultry,
or fresh meat, quarter pound of lean bacon or ham, two
ounces of butter, two large onions, each stuck with cloves ;
one turnip, three carrots, one head of celery, three lumps of
sugar, two ounces of salt, half a teaspoonful of whole pepper,
one large blade of mace, one bunch of savory herbs, four
quarts and half pint of cold water.
Cut up the meat and bacon, or ham, into pieces of about
three inches square ; rub the butter on the bottom of the
stewpan ; put in half a pint of water, the meat, and all the
other ingredients. Cover the stewpan, and place it on a sharp
fire, occasionally stirring its contents. When the bottom of
the pan becomes covered with a pale, jelly-like substance,
add the four quarts of cold water, and simmer very gently
for five hours. As we have said before, do not let it boil
quickly. Remove every particle of scum while it is doing,
and strain it through a fine hair sieve.
This stock is the basis of many of the soups afterwards
mentioned, and will be found quite strong enough for ordi-
nary purposes.
Time : five and one half hours. Average cost, twenty-five
cents per quart.
"WHITE STOCK SOUP.
Six pounds knuckle of veal, half pound lean bacon, two
tablespoonfuls of butter rubbed in one of flour, two
THE EVER7-DAT COOK-BOOK. 23
onions, two carrots, two turnips, three cloves stuck in an
onion, one blade of mace, bunch of herbs, six quarts of
water, pepper and salt, one cup of boiling milk.
Cut up the meat and crack the bones. Slice carrots,
turnips, and one onion, leaving that with the cloves whole.
Put on with mace, and all the herbs except the parsley,
in two quarts of cold water. Bring to a slow boil ; take
off the scum, as it rises, and at the end of an hour's stew-
ing, add the rest of the cold water one gallon. Cover
and cook steadily, always gently, four hours. Strain off
the liquor, of which there should be about five quarts ;
rub the vegetables through the colander, and pick out
bones and meat. Season these highly and put, as is your
Saturday custom, into a wide-mouth jar, or a large bowl.
Add to them three quarts of stock, well salted, and, when
cold keep on ice. Cool to-day's stock; remove the fat,
season, put in chopped parsley, and put over the fire.
Heat in a saucepan a cup of milk, stir in the floured
butter; cook three minutes. When the soup has sim-
mered ten minutes after the last boil, and been carefully
skimmed, pour into the tureen, and stir in the hot, thick-
ened milk.
SHIN OF BEEF SOUP.
Get a shin-bone of beef weighing four or five pounds ;
let the butcher saw it in pieces about two inches long, that
the marrow may become the better incorporated with the
soup, and so give it greater richness.
Wash the meat in cold water; mix together of salt and
pepper each a tablespoonful, rub this well into the meat,
then put into a soup-pot; put to it as many quarts of
water as there are pounds of meat, and set it over a mod-
erate fire, until it comes to a boil, then take off whatever
scum may have risen, after which cover it close, and set
it where it will boil very gently for two hours longer,
then skim it again, and add to it the proper vegetables
24 THE E VERY-DAY COOK-BOOK.
which are these one large carrot grated, one large tunip
cut in slices, (the yellow or ruta baga is best) one leek
cut in slices, one bunch of parsley cut small, six small
potatoes peeled and cut in half, and a teacupful of pearl
barley well washed, then cover it and let it boil gently
for one hour, at which time add another tablespoonful
of salt and a thickening made of a tablespoonful of
wheat flour and a gill of water, stir it in by the spoonful;
cover it for fifteen minutes and it is done.
Three hours and a half is required to make this soup;
it is the best for cold weather. Should any remain over
the first day, it may be heated with the addition of a lit-
tle boiling water, and served again.
Take the meat from the soup, and if to be served with
it, take out the bones, and lay it closely and neatly on a
dish, and garnish with sprigs of parsley; serve made mus-
tard and catsup with it. It is very nice pressed and eaten
with mustard and vinegar or catsup.
MUTTON SOUP WITH TAPIOCA.
Three pounds perfectly lean mutton. The scrag makes
good soup and costs little. Two or three pounds of bones,
well pounded, one onion, two turnips, two carrots, two
Stalks of celery, a few sprigs of parsley; if you have any
tomatoes left from yesterday, add them, four tablespoon-
fuls of pearl or granulated tapioca (not heaping spoon-
fuls), four quarts of water.
Put on the meat, cut in small pieces, with the bones, in
two quarts of cold water. Heat very slowly, and when it
boils pour in two quarts of hot water from the kettle.
Chop the vegetables; cover with cold water. So soon as
they begin to simmer, throw off the first water, replenish-
ing with hot, and stew until they are boiled to pieces.
The meat should cook steadily, never fast, five hours,
keeping the pot-lid on Strain into a great bowl; let it
Cool to u.aw the fat to the surface; skim and return to
THE E VERY-DAY COOK-BOOK. 2$
the fire. Season with pepper and salt, boil up, take off
the scum; add the vegetables with their liquor. Heat
together ten minutes, strain again, and bring to a slow
boil before the tapioca goes in. This should have been
soaked one hour in cold water, then cooked in the same
within another vessel of boiling water until each grain is
clear. It is necessary to stir up often from the bottom
while cooking. Stir gradually into the soup until the
tapioca is dissolved.
Send around grated cheese with this soup.
VEAL SOUP.
To about three pounds of a joint of veal, which must
be well broken up, put four quarts of water and set it
over to boil. Prepare one fourth pound of macaroni by
boiling it by itself, with sufficient water to cover it; add
a little butter to the macaroni when it is tender, strain
the soup and season to taste with salt and pepper, then
add the macaroni in the water in which it is boiled.
The addition of a pint of rich milk or cream and celery
flavour is relished by many
OX-TAIL SOUP.
Take two ox tails and two whole onions, two carrots,
a small turnip, two tablespoonfuls of flour, and a little
white pepper, add a gallon of water, let all boil for two
hours; then take out the tails and cut the meat into
small pieces, return the bones to the pot, for a short
time, boil for another hour, then strain the soup, and
rinse two spoonfuls of arrowroot to add to it with the
meat cut from the bones, and let all boil for a quarter of
an hour.
VEGETABLE SOUP.
Two pounds of coarse, lean beef, cut into strips, two
pounds of knuckle of veal, chopped to pieces, two pounds
of mutton bones, and the bones left from your cold veal,
26 THE E VERY-DAY COOK-BOOK.
cracked to splinters, one pound of lean ham, four large
carrots, two turnips, two onions, bunch of herbs, three
tablespoonfuls of butter, and two of flour, one table-
spoonful of sugar, salt and pepper, seven quarts of
water.
Put on meat, bones, herbs and water, and cook slowly
five hours. Strain the soup, of which there should be
five quarts. Season meat and bones, and put into the
stock-pot with three quarts of the liquor. Save this for
days to come. While the soup for to-day is cooling that
you may take off the fat, put the butter into a frying pan
with the sliced carrots, turnips, and onions, and fry to a
light brown. Now, add a pint of the skimmed stock, and
stew the vegetables tender, stir in the flour wet with
water, and put all, with your cooled stock, over the fire
in the soup-kettle. Season with sugar, cayenne *and salt r
boil five minutes, rub through a colander, then a soup-
sieve, heat almost to boiling, and serve.
MACARONI SOUP.
To a rich beef or other soup, in which there is no sea-
soning other than pepper or salt, take half a pound of
small pipe macaroni, boil it in clear water until it is
tender, then drain it and cut it in pieces of an inch
length, boil it for fifteen minutes in the soup and serve.
VERMICELLI SOUP.
Swell quarter of a pound of vermicelli Li a quart of
warm water, then add it to a good beef, veal, Irmb, or
chicken soup or broth with quarter of a pound of sweet
butter; let the soup boil for fifteen minutes after it is
added.
CHICKEN CREAM SOUP.
Boil an old fowl, with an onion, in four quarts of cold
water, until there remain but two quarts. Take it out
THE EFERY-DAY COOK-BOO^. 2J
anct let it get cold. Cut off the whole of the breast, and
chop very fine. Mix with the pounded yolks of two
hard-boiled eggs, and rub through a colander. Cool,
skim, and strain the soup into a soup-pot. Season, add
the chicken-and-egg mixture, simmer ten minutes, and
pour into the tureen. Then add a small cup of boiling
milk.
MOCK-TURTLE SOUF.
Clean and wash a calf's head, split it in two, save the
brains, boil the head until tender in plenty of water; put
a slice of fat ham, a bunch of parsley cut small, a sprig
of thyme, two leeks cut small, six cloves, a teaspoonful
of pepper, and three ounces of butter, into a stew-pan,
and fry them a nice brown; then add the water in which
the head was boiled, cut the meat from the head in neat
square pieces, and put them to the soup; add a pint of
Madeira and one lemon sliced thin, add cayenne pepper
and salt to taste; let it simmer gently for two hours,
then skim it clear and serve.
Make a forcemeat of the brains as follows: put them
in a stew-pan, pour hot water over, and set it over the
fire for a few minutes, I hen take them up, chop them
small, with a sprig of parsley, a saltspoonful of salt and
pepper each, a tablespoonful of wheat flour, the same of
butter, and one well-beaten egg; make it in small balls,
and drop them in the soup fifteen minutes before it is
taken from the fire; in making the balls, a little more
flour may be necessary. Egg-balls may also be added.
HARD PEA SOUP.
Many persons keep the bones of their roasts in order
to convert them into stock for pea soup, which is, to my
taste, one of the most relishable of all soups, and a fam-
ous dish for cold weather, with this advantage in its
tavor, that it may be /nade from almost anything.
?8 THE E VERY-DAY COOK-BOOK.
Capital stock for pea soup can be made from a knuckle
of ham or from a piece of pickled pork. Supposing that
some such stock is at hand to the extent of about two
u-J3rts, procure, say, two pounds of split peas, wash them
wrll, and then soak them for a night in water to which
a v^ry little piece of soda has been added (the floating
peas shruld be all thro\vn away), strain out the peas and
place tl'em in the stock, adding a head of celery, a cut-
down carrot, and a large onion or two, and season with
a pinch of curry powder, or half an eggspoonful of
cayenne pepper. Boil with a lid on the pot till all is
soft, skimming off the scum occasionally, and then care-
fully strain into a well-warmed tureen, beating the pulp
through the strainer with a spoon. Serve as hot as
possible, placing a breakfastcupful of crumbled toast
(breao) into the tureen before the soup is dished. Much
of th<* success in preparing this soup lies in the " strain-
ing," which ought to be carefully attended to. A wire
skv. is best; but an active housewife must never stick.
If Vie has not a sieve made for the purpose, she can fold
a '^iece of net two or three times, and use that. When a
knuckle of ham has been used to make the stock it
should form a part of the dinner, with potatoes; or it
Tnay be used as a breakfast or supper relish.
GREEN PEA SOUP.
Wasn a small quarter of lamb in cold water, and put
it into a soup-pot with six quarts of cold water; add to
it two tablespoonfuls of salt, and set it over a moderate
fire let it boil gently for two hours, then skim it clear;
add a quart of sheHed peas, and a teaspoonful of pepper;
cover it, and let it boil for half an hour, then having
scraped the skins from a quart of small young potatoes,
add them to the soup; cover the pot, and let it boil for
half an hour longer; work quarter of a pound of butter,
and a dessert spoonful of flour together, and add them
THE EVERY-DAY COOK-BOOK. 2$
to the soup ten or twelve minutes before taking it off
the fire.
Serve the meat on a dish with parsley sauce over, and
the soup in a tureen.
POTATO SOUP.
Potato soup is suitable for a cold day. Make it in
the following manner: Get as many beef or ham bones
as you can, and smash them into fragments. Add a lit-
tle bit of lean ham to give flavor. Boil the bone and
ham for two hours and a half at least. The bone of a
roast beef is excellent. Strain off the liquor carefully,
empty out the bones and debris of the ham, restore the
liquor to the pot, and place again on the fire. Having
selected, washed, and pared some nice potatoes, cut
them into small pieces, and boil them in the stock till
they melt away. An onion or two may also be boiled
among the bones to help the flavor. I do not like thick
potato soup, and I usually strain it through a hair sieve,
after doing so placing it again on the fire, seasoning it
with pepper and salt to taste. A stick of celery boiled
with the bones is an improvement. Make only the
quantity required for the day, as potato soup is best
when it is newly made.
TOMATO SOUP.
Tomato soup is a much relished American dish, and
is prepared as follows: Steam, or rather stew slowly, a
mess of turnips, carrots, and onions, also a stock of
celery, with half a pound of lean ham and a little bit of
fresh butter over a slow fire for an hour or so. Then
add two quarts of diluted stock or of other liquor in
which meat has been boiled, as also eight or ten ripe
tomatoes. Stew the whole for an hour and a half, then
pass through the sieve into the pan again; add a little
pepper and salt, boil for ten minutes and serve hot
3 o THE E VERY-DAY COOK-BOOK.
TO FRY OR BROIL FISH PROPERLY.
After the fish is well cleansed, lay it on a folded towel and
dry out all the water. When well wiped and dry, roll it in
wheat flour, rolled crackers, grated stale bread, or Indian
meal, whichever may be preferred ; wheat flour will gener-
ally be liked.
Have a thick-bottomed frying-pan or spider, with plenty
of sweet lard salted ; (a tablespoonful of salt to each pound
of lard), for fresh fish which have not been previously salted ;
let it become boiling hot, then lay the fish in and let it fry
gently, until one side is a fine delicate brown, then turn the
other ; when both are done, take it up carefully and serve
quickly, or keep it covered with a tin cover, and set the dish
where it will keep hot.
BAKED BLACK BASS.
Eight good-sized onions chopped fine ; half that quantity
of bread-crumbs ; butter size of hen's egg ; plenty of pepper
and salt, mix thoroughly with anchovy sauce until quite red.
Stuff your fish with this compound and pour the rest over it,
previously sprinkling it with a little red pepper. Shad,
pickerel, and trout are good the same way. Tomatoes can
be used instead of anchovies, and are more economical. If
using them take pork in place of butter and chop fine.
BROILED MACKEREL.
Pepper and salt to taste, a small quantity of oil. Mack-
erel should never be washed when intended to be broiled but
merely wiped very clean and dry, after taking out the gills
and inside. Open the back, and put in a little pepper, salt,
and oil ; broil it over a clear fire> turn it over on both sides,
and also on the back. When sufficiently cooked, the flesh
**Ki be detached from the bone, which will be in, about ten
THE VER Y-DAY COOK-BOOK. 3 1
GAME SOUP.
Two grouse or partridges, or, if you have neither, use a
pair of rabbits ; half a pound of lean ham ; two medium*
sized onions ; one pound of lean beef ; fried bread ; butter
for frying ; pepper, salt, and two stalks of white celery cut
into inch lengths ; three quarts of water.
Joint your game neatly ; cut the ham and onions into
small pieces, and fry all in butter to a light brown. Put into
a soup-pot with the beef, cut into strips, and a little pepper.
Pour on the water; heat slowly, and stew gently two hours.
Take out the pieces of bird, and cover in a bowl ; cook the
soup an hour longer ; strain ; cool ; drop in the celery,
and simmer ten minutes. Pour upon fried bread in the
tureen.
CELERY SOUP.
Celery soup may be made with white stock. Cut down the
white of half a dozen heads of celery into little pieces and
boil it in four pints of white stock, with a quarter of a pound
of lean ham and two ounces of butter. Simmer gently for a
full hour, then drain through a sieve, return the liquor to pan
and stir in a few spoonfuls of cream with great care. Serve
with toasted bread, and, if liked, thicken with a little flour.
Season to taste.
OYSTER SOUP.
Two quarts of oysters, one quart of milk, two tablespoon-
fuls of butter, one teacupful hot water ; pepper, salt.
Strain all the liquor from the oysters ; add the water and
heat. When near the boil, add the seasoning, then the
oysters. Cook about five minutes from the time they begin
to simmer, until they " ruffle." Stir in the butter, cook one
minute and pour into the tureen. Stir in the boi'ing milk,
and send to table.
THE EVERY-DAY COOK-BOOK.
LOBSTER SOUP.
Procure a large hen fish, boiled, and with all its coral, if
possible. Cut away from it all the meat in neat little pieces ;
beat up the fins and minor claws in a mortar, then stew the
results in a stew-pan, slowly, along with a little white stock ;
season this with a bunch of sweet herbs ; a small onion, a
little bit of celery, and a carrot may be placed in the stock,
as also the toasted crust of a French roll. Season to taste
with salt and a little cayenne. Simmer the whole for about
an hour ; then strain and return the liquor to the saucepan,
place in it the pieces of lobster, and having beat up the
coral in a little flour and gravy, stir it in. Let the soup re-
main on the fire for a few minutes without boiling and serve
hot. A small strip of the rind of a lemon may be boiled in
the stock, and a little nutmeg may be added to the season-
ing. This is a troublesome soup to prepare, but there aie
many who like it when it is well made.
EGG BALLS FOR SOUP.
Boil four eggs ; put into cold water ; mash yolks with
yolk of one raw egg, and one teaspoonful of flour, pep-
per, salt and parsley ; make into balls and boil two min-
utes.
NOODLES FOR SOUP.
Rub into two eggs as much sifted flour as they will
absorb ; then roll out until thin as a wafer ; dust over a little
flour, and then roll over and over into a roll, cut off thin
slices from the edge of the roll and shake out into long
strips ; put them into the soup lightly and boil for ten
minutes ; salt should be added while mixing with the flour
about a saltspoonful.
THE E VER Y-DA Y COOK-BOOK. 33
IRISH STEW. STOVED POTATOES.
These form excellent and nutritious dishes. The former
dish can be made from a portion of the back ribs or neck
of mutton, the fleshy part of which must be cut into cutlets.
Flatten these pieces of meat with a roller, and dip them in a
composition of pepper, salt, and flour. Peel potatoes and
slice them to the extent of two pounds of potatoes for every
pound of meat. An onion or two sliced into small bits will
be required. Before building the materials into a goblet,
melt a little suet or dripping in it, then commence by lay-
ing in the pot a layer of potatoes, which dust well with pep-
per and salt, then c layer of the meat sprinkled with the
chopped onions, and . of
molasses, or two pounds of coarse brown sugar. Mace,
cloves and allspice may be added for spiced beef.
Strew some of the salt in the bottom of a pickle-tub
or barrel; then put in a layer of meat, strew this with
salt, then add another layer of meat, and salt and meat
alternately, until all is used. Let it remain one night.
Dissolve the saleratus and saltpetre in a little warm
water, and put it to the molasses or sugar ; then put it
over the meat, add water enough to cover the meat, lay
a board on it to keep it under the brine. The meat is fit
for use after ten days. This receipt is for winter beef.
Rather more salt may be used in warm weather.
Towards spring take the brine from the meat, make it
boiling hot, skim it clear, and when it is cooled, return
it to the meat.
Beef tongues and smoking pieces are fine pickled in
this brine. Beef liver put in this brine for ten days and
then wiped dry and smoked, is very fine. Cut it in
slices, and fry or broil it. The brisket of beef, after
being corned, may be smoked, and is very fine for boil-
ing.
Lean pieces of beef, cut properly from the hind quar-
ter, are the proper pieces for being smoked There may
be some fine pieces cut from the fore-quarter.
After the beef has been in brine ten days or more wipe
it dry, and hang it in a chimney where wood is burnt,
or make a smothered fire of sawdust or chips, and keep
it smoking for ten days; then rub fine black pepper over
every part, to keep the flies from it, and hang it in a
dry, dark, cool place. After a week it is fit for use. A
strong, coarse brown paper, folded around beef, and
fastened with paste, keeps it nicely.
Tongues are smoked in the same manner. Hang them
by a string put through the root end. Spiced brine for
smoked beef or tongues will be generally liked
THE E VERY-DAY COOK-BOOK. 51
*
For convenience make a pickle as mentioned: for beet,
keep it in the cellar, ready for pickling beef at any t^sne.
Beef may remain in three or four or more days.
TO BOIL CORNED BEEF.
Put the beef in water enough to cover it. and let it
heat slowly, and boil slowly, and be careful to take off
the grease. Many think it much improved by boiling
potatoes, turnips, and cabbages with it. In this case the
vegetables must be pealed and all the grease carefully
skimmed as fast as it rises. Allow about twenty minutes
of boiling for each pound of meat.
A NICE WAY TO SERVE COLD BEEF.
Cut cold roast beef in slices, put gravy enough to
cover them, and a wineglass of catsup or wine, or a
lemon sliced thin; if you have not gravy, put hot water
and a good bit of butter, with a teaspoonful or more of
browned flour; put it in a closely covered stew-pan, and
let it simmer gently for half an hour. If you choose,
when the meat is down, cut a leek in thin slices, and
chop a bunch of parsley small, and add it; serve boiled
or mashed potatoes with it. This is equal to beef a-k>
mode.
Or, cold beef may be served cut in neat slices, gar'
nished with sprigs of parsley, and made mustard, and
tomato catsup in the castor; serve mashed, if not new
potatoes, with it, and ripe fruit, or pie, or both, for des-
sert, for a small family dinner.
SPICED BEEF.
Four pounds of round of beef chopped fine; take from
it all fat; add to it three dozen small crackers rolled
fine, four eggs, one cup of milk, one tablespoon ground
mace, two tablespoons of black pepper, one tablespoon
$6 THE E VERY-DAY COOK-BOOK.
melted 6iktter; mix well and put in any tin pan that it
will just fill, packing it well; baste with butter and water,
and bake two hours in a slow oven.
BROILED BEEFSTEAK.
Lay a thick tender steak upon a gridiron over hot
coals, having greased the bars with butter before the
steak has been put upon it; (a steel gridiron with slender
bars is to be preferred, the broad flat iron bars of grid-
irons commonly used fry and scorch the meat, imparting
a disagreeable flavor). When done on one side, have
ready your platter warmed, with a little butter on it;
lay the steak upon the platter with the cooked side down,
tnat the juices which have gathered may run on the
platter, but do not press the meat; then lay your beef-
steak again upon the gridiron quickly and cook the
other side. When done to your liking, put again on the
platter, spread lightly with butter, place where it will
keep warm for a few moments, but not to let the butter
become oily (over boiling steam is best); and then serve
on hot plates. Beefsteak should never be seasoned with
salt and pepper while cooking. If your meat is tough,
pound well with a steak mallet on both sides.
FRIED BEEFSTEAKS.
Cut some of the fat from the steak, and put it in a fry
ing pan and set it over the fire; if the steaks are not very
tender, beat them with a rolling pin, and when the fat is
boiling hot, put the steak evenly in. cover the pan and
let it fry briskly until one side is done, sprinkle a little
pepper and salt over, and turn the other; let it be rare
or well-done as may be liked; take the steak on a hot
dish, add a wineglass or less of boiling water or catsup
to the gravy; let it boil up once, and pour it in the dish
with the steak.
THE E VERY-DA Y COOK-BOOK. 57
BEEFSTEAK PIE.
Take some fine tender steaks, beat them a little, season
with a saltspoonful of pepper and a teaspoonful of salt
to a two-pound steak ; put bits of butter, the size of a
hickory nut, over the whole surface, dredge a teaspoon-
ful of flour over, then roll it up and cut it in pieces two
inches long ; put a rich pie paste around the sides and
bottom of a tin basin ; put in the pieces of steak, nearly
fill the basin with water, add a piece of butter the size
of a large egg, cut small, dredge' in a teaspoonful of flour,
add a little pepper and salt, lay skewers across the basin,
roll a top crust to half an inch thickness, cut a slit in the
centre ; dip your fingers in flour and neatly pinch the top
and side crust together all around the edge. Bake one hour
in a quick oven.
BOUSED LEG OF MUTTON.
Mutton, water, salt. A leg of mutton for boiling should
not hang too long, as it will not look a good color when
dressed. Cut off the shank-bone, trim the knuckle, and
wash and wipe it very clean ; plunge it into sufficient boil-
ing water to cover it ; let it boil up, then draw the sauce-
pan to the side of the fire, where it should remain till the
finger can be borne in the water. Then place it suffi-
ciently near the fire that the water may gently simmer,
and be very carettn mat it does not boil fast, or the meat
will be hard. Skim well, add a little salt, and in about
two and one quarter hours after the water begins to sim-
mer, a moderate-sized leg of mutton will be done. Serve
with carrots and mashed turnips, which may be boiled
with the meat, and send caper sauce to table with it in a
tureen.
58 THE EVERf-DAY COOK-BOOK.
ROAST LOIN OF MUTTON.
Loin A mutton, a little salt. Cut and trim off the
superfluous fat, and see that the butcher joints the meat
prope.Hy, as thereby much annoyance is saved to the
carver, when it comes to table. Have ready a nice clear
fire (it need not be a very wide, large one), put down the
meat, dredge with flour, and baste well until it is done.
BROILED MUTTON CHOPS.
Loin of mutton, pepper and salt, a small piece of but-
ten Cut the chops from a well-hung, tender loin of
mutton, remove a portion of the fat, and trim them into
a nice shape; slightly beat and level them; place the
gridiron over a bright, clear fire, rub the bars with a lit-
tle fat, and lay on the chops. While broiling, frequently
turn them, and in about eight minutes they will be done.
Season with pepper and salt, dish them on a very hot
dish, rub a small piece of butter on each chop, and serve
very hot and expeditiously.
MUTTON CHOP FRIED.
Cut some fine mutton chops without much fat, rub
aver both sides with a mixture of salt and pepper, dip
them in wheat flour or rolled crackers, and fry in hot
lard or beef drippings, when both sides are a fine brown,
take them on a hot dish, put a wine-glass of hot water
in the pan, let it become hot, stir in a teaspoonful ot
browned flour, let it boil up at once, and serve in the pan
with the meat.
ROAST FORE-QUARTER OF LAMB.
Lamb, a little salt. To obtain the flavor of lamb in
perfection it should not be long kept; time to cool is all
THE E VERY-DAY COOK-BOO 'A*. 9
that Is required; and though the meat may be somewha'f
thready, the juices and flavor will he infinitely uperior
to that of lamb that has been killed two or three days
Make up the fire in good time, that li may be clear and
brisk when the joint is put down. Place it at sufficient
distance to prevent the fat irom burning, and baste it
constantly till the moment of serving. Lamb should be
very thoroughly done without being dried up, and not
the slightest appearance of red gravy should be visible,
as in roast mutton: this rule is applicable to all young
white meats. Serve with a little gravy made in the
dripping-pan, the same cfc for other roasts, and send to
table with it a tureen of mint sauce.
LAMBS' SWEETBREADS.
Two or three sweetbreads, one-half pint of veal stock,
white pepper and salt to taste, a small bunch of green
onions, one blade of pounded rnace, thickening of butter
and flour, two eggs, nearly one-half pint of cream, one
teaspoonful of minced parsley, a very little grated nut.
meg.
Mode : Soak the sweetbreads in lukewarm water, and
put them into a saucepan with sufficient boiling water to
cover them, and let them simmer for ten minutes; then
take them out and put them into cold water. Now lard
them, lay them in a stewpan, add the stock, seasoning,
onions, mace, and a thickening of butter and flour, and
stew gently for one quarter of an hour or twenty min-
utes. Beat up the egg with the cream, to which add the
minced parsley and very little grated nutmeg. Put this to
the other ingredients; stir it well till quite hot, but do not
let it boil after the cream is added, or it will curdle.
Have ready some asparagus-tops, boiled; add these ttf
the sweetbreads, and serve.
LAMB STEAK dipped in egg, and then in biscuit cr
6c THE VER Y-DA Y COOK-BOOK.
bread-crumbs, and fried until it is brown, helps to make
variety for the breakfast table. With baked sweet potatoes,
good coffee, and buttered toast or corn muffins, one may be-
gin the day with courage.
TO ROAST VEAL.
Rinse the meat in cold water ; if any part is bloody, wash
it off ; make a mixture of pepper and salt, allowing a large
teaspoonful of salt and a saltspoonful of pepper for each
pound of meat ; wipe the meat dry ; then rub the seasoning
into every part, shape it neatly, and fasten it with skewers,
and put it on a spit, or set it on a trivet or muffin rings, in a
pan ; stick bits of butter over the whole upper surface ;
dredge a little flour over, put a pint of water in the pan to
baste with, and roast it before the fire in a Dutch oven or
reflector, or put it into a hot oven ; baste it occasionally,
turn it if necessary that every part may be done ; if the
water wastes add more, that the gravy may not burn ; allow
fifteen minutes for each pound of meat ; a piece weighing
four or five pounds will then require one hour, or an hour
and a quarter.
VEAL CHOPS.
Cut veal chops about an inch thick ; beat them flat
with a rolling-pin, put them in a pan, pour boiling water
over them, and set them over the fire for five minutes ;
then take them up and wipe them dry; mix a table-
spoonful of salt and a teaspoonful of pepper for each
pound of meat ; rub each chop over with this, then dip
them, first into beaten egg, then into rolled crackers as
much as they will take up ; then finish by frying in hot
lard or beef dripping ; or broil them. For the broil have
some sweet butter on a steak dish; broil the chops until
well done, over a bright clear fire of coals; (let them do
gently that they may be well done,) then take them on
THE E VER Y-DA Y COOK-BOOK. 6 1
to the butter, turn them carefully once or twice in "it, and
serve. Or dip the chops into a batter, made of one egg
beaten with half a teacup of milk, and as much wheat flour
as may be necessary. Or simply dip the chops without
parboiling into wheat flour ; make some lard or beef fat hot
in a frying-pan ; lay the chops in, and when one side is a
fine delicate brown, turn the other. When all are done,
take them up, put a very little hot water into the pan, then
put it in the dish with the chops.
Or make a flour gravy thus : After frying them as last
directed, add a tablespoonful more of fat to that in the pan,
let it become boiling hot ; make a thin batter, of a small
tablespoonful of wheat flour and cold water; add a little
more salt and pepper to the gravy, then gradually stir in the
batter ; stir it until it is cooked and a nice brown ; then put
it over the meat, or in the dish with it ; if it is thicker than
is liked, add a little boiling water.
VEAL CUTLETS.
Two or three pounds of veal cutlets, egg and bread-crumbs,
two tablespoonfuls of minced savory herbs, salt and pepper
to taste, a little grated nutmeg.
Cut the cutlets about three quarters of an inch in
thickness, flatten them, and brush them over with the
yolk of an egg ; dip them into bread-crumbs and minced
herbs, season with pepper and salt and 'grated nutmeg,
and fold each cutlet in a piece of buttered paper. Broil
them, and send them to table with melted butter or a good
gravy.
STUFFED FILLET OF VEAL WITH BACON
Take out the bone from the meat, and pin into a
round with skewers. Bind securely with soft tapes.
Fill the cavity left by the bone with a force-meat of
crumbs, chopped pork, thyme, and parsley, seasoned
6 2 THE E VERY-DAY COOK-BOOK.
W***
with pepper, salt, nutmeg and a pinch of lemon-peel.
Cover the top of the fillet with thin slices of cold cooked,
fat bacon or salt pork, tying them in place with twines
crossing the meat in all directions. Put into a pot with
two cups of boiling water, and cook slowly and steadily
two hours. Then take from the pot and put into a drip-
ping-pan. Undo the strings and tapes. Brush the meat
all over with raw egg, sift rolled cracker thickly over it,
and set in the oven for half an hour, basting often with
gravy from the pot. When it is well browned, lay upon a hoi
dish with the pork about it. Strain and thicken the gravy,
and serve in a boat.
If your fillet be large, cook twice as long in the pot. Th
time given above is for one weighing five pounds.
-,
VEAL CAKE (a Convenient Dish for a Picnic.)
A few slices of cold roast veal, a few slices of cold ham
two hard-boiled eggs, two tablespoonfuls of minced parsley
a little pepper, good gravy, or stock No. 109.
Cut off all the brown outside from the veal, and cut the
eggs into slices. Procure a pretty mould ; lay veal, ham,
eggs, and parsley in layers, with a little pepper between
each, and when the mould is full, get some strong stock, and
fill up the shape. Bake for one half hour, and when cold,
turn it out.
VEAL PIE.
Cut a breast of veal small, and put it in a stewpan,
with hot water to cover it ; add to it a tablespoonful of
salt, and set it over the fire ; take off the scum as it rises ;
when the meat is tender, turn it into a dish to cool ; take
out all the smali bones, butter a tin or earthen basin or
pudding-pan, line it with a pie paste, lay some of the
parboiled meat in to half fill it ; put bits of butter the
THE VER Y-DA Y COOK-BOOK. 63
size of a hickory nut all over the meat ; shake pepper over,
dredge wheat flour over until it looks white ; then fill it
nearly to the top with some of the water in which the meat
was boiled ; roll a cover for the top of the crust, puff
paste it, giving it two or three turns, and roll it to nearly
half an inch thickness ; cut a slit in the centre, and make
several small incisions on either side of it ; lay some skewers
across the pie, put the crust on, trim the edges neatly with
a knife ; bake one hour in a quick oven. A breast of veal
will make two two-quart basin pies ; half a pound of nice
corned pork, cut in thin slices and parboiled with the meat,
will make it very nice, and very little, if any butter, will be
required for the pie ; when pork is used, no other salt will
be necessary.
>
BOILED CALF'S HEAD (without the skin>
Calf's head, water, a little salt, four tablespoonfuls of
melted butter, one tablespoonful of minced parsley, pepper
and salt to taste, one tablespoonful of lemon-juice.
After the head has been thoroughly cleaned, and the
brains removed, soak it in warm water to blanch it. Lay
the brains also into warm wate, to soak, and let them
remain for about an hour. Put the head into a stew-
pan, with sufficient cold water to cover it, and when it
boils, add a little salt ; take off every particle of scum as it
rises, and boil the head until perfectly tender. Boil the
brains, chop them, and mix with them melted butter,
minced parsley, pepper, salt, and lemon-juice in the above
proportion. Take up the head, skin the longue, and put
it on a small dish with the brains round it. Have ready
some parsley and butter, smother the head with it, and
the remainder send to table in a tureen. Bacon, ham,
pickled pork, or a pig's cheek are indispensable with calf s
head. The brains are sometimes chopped with hard-boiled
eggs.
64 THE E VER Y-DA F COOK-BOOK.
CALF'S HEAD CHEESE.
Boil a calf's head in water enough to cover it, until the
meat leaves the bones, then take it with a skimmer into a
wooden bowl or tray ; take from it every particle of bone ;
chop it small ; season with pepper and salt : a heaping
tablespoonful of salt, and a teaspoonful of pepper will
be sufficient ; if liked, add a tablespoonful of finely chopped
sweet herbs ; lay a cloth in a colander, put the minced
meat into it, then fold the cloth closely over it, lay a plate
over, and on it a gentle weight. When cold it may be
sliced thin for supper or sandwiches. Spread each slice
with made mustard.
BOILED CALF'S FEET AND PARSLEY AND BUTTER.
Two calf's feet, two slices of bacon, two ounces of butter,
two tablespoonfuls of lemon-juice, salt and whole pepper to
taste, one onion, a bunch of savory herbs, four cloves, one
blade of mace, water, parsley and butter.
Procure two white calf's feet ; bone them as far as the
first joint, and put them into warm water to soak for two
hours. Then put the bacon, butter, lemon-juice, onion,
herbs, spices, and seasoning into a stewpan ; lay in the feet,
and pour in just sufficient water to cover the whole. Stew
gently for about three hours ; take out the feet, dish them,
and cover with parsley and butter.
The liquor they were boiled in should be strained and put
by in a clean basin for use ; it will be found very good as an
addition to gravies, etc., etc.
CALF'S LIVER AND BACON.
Two or three pounds of liver, bacon, pepper and salt to
taste, a small piece of butter, flour, two tablespoonfuls of
lemon-juice, one quarter pint of water.
Cut the liver in thin slices, and cut as many slices of
THE E VERY-DAY COOK-BOOK. 65
bacon as there are of liver; fry the bacon first, and put
that on a hot dish before the fire. Fry the liver in the
fat which comes from the bacon, after seasoning it with
pepper and salt, and dredging over it a very little flour.
Turn the liver occasionally to prevent its burning, and
when done, lay it round the dish with a piece of bacon
between each. Pour away the bacon fat, put in a small
piece of butter, dredge in a little flour, add the lemon-
juice and water, give one boil, and pour it in the middle
of the dish.
SWEETBREAD,
Three sweetbreads, egg, and bread-crumbs, oiled but-
ter, three slices of toast, brown gravy.
Choose large white sweetbreads; put them into warm
water to draw out the blood, and to improve their color;
let them remain for rather more than one hour; then put
them into boiling water, and allow them to simmer for
about ten minutes, which renders them firm. Take them
up, drain them, brush over the egg, sprinkle with bread-
crumbs; dip them in egg again, and then into more
bread-crumbs. Drop on them a little oiled butter, and
put the sweetbreads into a moderately heated oven, and
let them bake for nearly three quarters of an hour.
Make three pieces of toast; place the sweetbreads on the
toast, and pour round, but not over them, a good brown
gravy.
EGGED VEAL HASH.
Chop fine remnants of coal roast veal. Moisten with
the gravy or water. When hot, break into it three or
four eggs, according to the quantity of veal. When the
eggs are cooked, stir into it a spoonful of butter, and
serve quickly. If to your taste, shake in a little parsley.
Should you lack quantity, half a cup of fine stale bres*i
crumbs are no disadvantage.
(36 THE VER Y-DA V COOK-BOOK.
ROAST BEEP, WITH YORKSHIRE PUDDING.
Have your meat ready for roasting on Saturday, always,
Roast upon a grating of several clean sticks (not pine) laid
over the dripping-pan. Dash a cup of boiling water ovei
the beef when it goes into the oven ; baste often, and see
that the fat does not scorch. About three-quarters of in
hour before it is done, mix the pudding.
YORKSHIRE PUDDING.
One pint of milk, four eggs, whites and yolks beaten sepa-
rately ; two cups of flour prepared flour is best ; one tea-
spoonful of salt.
Use less flour if the batter grows too stiff. Mix quickly ;
pour off the fat from the top of the gravy in the dripping-pan,
leaving just enough to prevent the pudding from sticking to
the bottom. Pour in the batter and continue to roast the
beef, letting the dripping fall upon the pudding below. The
oven should be brisk by this time. Baste the meat with the
gravy you have taken out to make room for the batter. In
serving, cut the pudding into squares and lay about the meat
in the dish. It is very delicious.
BEEP HEART BAKED OR ROASTED.
Cut a beef heart in two, take out the strings from the in-
side ; wash it with warm water, rub the inside with pep-
per and salt, and fill it with a stuffing made of bread
and butter moistened with water, and seasoned with pep-
per and salt, and, if liked, a sprig of thyme made fine ;
put it together and tie a string around it, rub the outside
with pepper and salt ; stick bits of butter on, then dredge
flour over, and set it on a trivet, or muffin rings, in a
dripping pan ; put a pint of water in to baste with, then
THE EVERY-DAY COOK-BOOK. 6?
roast it before a hot fire, or in a hot oven; turn it around
and baste frequently. One hour will roast or bake it;
when done, take it up, cut a lemon in thin slices, and put
it in the pan with a bit of butter; dredged in a teaspoon-
ful of flour; let it brown; add a sma'l teacup of boiling
water, stir it smooth, and serve in a ravy tureen.
BEEF KIDNEY.
Cut the kidney into thin slices, flour them, and fry of
a nice brown. Whe'i done, make a gravy in the pan by
pouring away the fat* putting in a small piece of butter,
one quarter pint of boiling wate ,pepper and salt, and a
tablespoonful of mushroom catsi' p. Let the gravy just
boil up, pour over the kidney, and serve.
POTTED BEEF.
Two pounds of lean beef, one tablespoonfuf of water,
one quarter pound of butter, a seasoning to taste of salt,
cayenne, pounded mace, and black pepper. Procure a
nice piece of lean beef, as possible from gristle, skin, etc.,
and put it into a jar (if at hand,
