LIBRARY OF THE
UNIVERSITY OF ILLINOIS
AT URBANA-CHAMPAIGN
641 o 5
Ow2m
I.H.S.
If*
ADVERTISEMENT.
The undersigned having examined the manuscript copy of Mrs.
T. J. V. OWEN'S " ILLINOIS COOK BOOK," heartily recommend it
to the patronage of all housekeepers. The original and selected
receipts are the choicest we have ever seen, and the materials
called for are within the reach of all, and can be had, as a general
thing, in any of our western towns. The greatest objection to the
cook books now published is that the receipts call for material
rarely to be obtained outside of the larger cities.
Mrs. B. S. EDWARDS, 'Springfield, Illinois.
" JACOB BUNN, "
" CHARLES RYAN, "
" J.- C. ROBINSON,
" VIRGIL HICKOX, "
" N. M. BROADWELL, "
" JOHN S. BRADFORD, "
" J. A. McCLERNAND, " "
" WM. A. TURNEY, " "
" W. F. KlMBER, " "
" J. A. CHESNUT, "
" CHAS. D. HODGES, Carrollton, "
" Dr. WHITE, Bloomington,
" ALEX. MOREAN, Brooklyn, New York.
Miss CARRIE HURST, Jacksonville, Illinois.
Mrs. P. B. PRICE,
" JACK WRIGHT, Petersburg, "
orders addressed to Mrs. T. J. V. OWEN, Springfield,
Illinois, will receive prompt attention. PRICE, $2if$per copy.
MRS. OWEN'S
ILLINOIS COOK BOOK,
BY MRS. T. J. V. OWEN,
A PRACTICAL HOUSEWIFE.
"Whatever is worth doing is worth doing well."
SPRINGFIELD, ILL.:
JOHN H. JOHNSON, PRINTER
1871
PREFACE.
IN coming before the public with the " ILLINOIS
COOK BOOK" I do so because years ago I felt the
necessity of a book of this kind; one that would be a
guide to young housekeepers, as well as a great con-
venience to older ones. There are a great many
receipts published from time to time, that in all proba-
bility are very good; but we are often loth to try any-
thing entirely new, through fear, not only of the
disappointment, if it should not prove good, but the
waste of material, which by a careful housekeeper
should be a first consideration. Taking this into
consideration, I have been careful of preserving all
well-tried receipts, and in collecting such as, in my
\ own judgment and the judgment and experience of my
friends, would reach the necessities of all who may
desire a good practical receipt book. In all general
directions I have tried to be explicit, making them so
plain that the most inexperienced can understand.
Let all remember that care must be taken in order to
produce nice dishes; so that with care and a liberal
amount of good material we may all live well at least.
VI PREFACE.
To the ladies of Springfield I owe much for their
extreme kindness in supplying me with receipts from
time to time, and for their voluntary recommendation
of the book to the public. Allow me here to express
my heartfelt thanks to all those who have shown me
this kindness, and let me here say that I have KNOWN
the truth of the adage that "a friend in NEED is a
friend INDEED.
MRS. T. J. Y. OWEK
SPRINGFIELD, ILL., 1871.
ADVICE TO HOUSEKEEPERS.
To young beginners in housekeeping the following
brief HINTS ON DOMESTIC ECONOMY in the management
of a moderate income may perhaps prove acceptable.
"Whenever anything is bought, a bill of the goods
and a receipt should be required, even if the money be
paid at the time of purchase ; and to avoid mistakes
the goods should be compared with these when brought
home ; if the money is to be paid at a future period, a
bill should be sent- with the articles and regularly tiled.
An inventory of furniture, linen and china, should
be kept, and the things examined frequently, especially
if there be a change of servants often; the articles
used by servants should be entrusted to their care with
a list, as many persons do with silver.
In the purchase of glass and crockeryware, either
the most customary patterns should be chosen, in order
to secure their being easily matched, or, if a scarce
design be adopted, an extra quantity should be bought
to guard against the annoyance of the set being spoiled
by breakage, which, in the course of time must be
expected to happen. There should also be plenty of
common dishes, that the table set may not be used for
putting away cold meats, etc.
ILLINOIS COOK BOOK.
The cook should be instructed to be careful of coals
and cinders. Small coal wetted makes the strongest fire
for the back of the grate, but must remain untouched
until it cakes. Cinders lightly wetted gives a great
degree of heat, and are better for furnaces, ironing
stoves and ovens.
The most durable linens for sheeting are the Eussia,
German or Irish fabrics; a good stock of which, as
well as of table linen, should be laid in to avoid the
necessity of frequent or irregular washing. When
linen cannot be afforded, always buy the best muslin
sheeting. Sheets that have a seam in the middle wear
the best, as the seam strengthens that part ; and as the
sheets begin to wear, sew the two outside seams and
open the middle seam, and they will wear twice as
long.
A STOKE ROOM is essential for the custody of articles
in constant use, as well as for others which are only
occasionally called for. These should be at hand when
wanted, each in separate drawers, or on shelves and
pegs, all under the lock and key of the mistress, and
never given out to the servants but under her inspec-
tion. It is altogether a mistaken idea of letting serv-
ants have full sway over what is provided for the
household ; however honest they may be, their want of
judgment often proves destructive ; and every woman
who considers her own and her husband's interest, will
see that care is taken of what he works hard to pro-
vide. Pickles and preserves, prepared and purchased
sauces, and all sorts of groceries, should be placed in
ILLINOIS COOK BOOK. 9
the store room ; spices pounded, bottled and corked
tight; sugar in readiness for use; lemon and orange
peel put in bags and stored away; thyme, parsley and
all sorts of sweet herbs should be dried, rubbed throwgh
a sieve and bottled tight; the small bits of tongues
saved and dried for grating into omelets; and care
should be taken that nothing be wasted that ca^ be
turned to good account.
BKEAD is so heavy an article of expense that all
waste should be guarded against. Be careful to cut
no more than will be wanted at a time ; it is better to
replenish the plate than to have a box full of dry
bread going to waste; bread keeps better in earthen
than in wooden ware. Make dry or dip toast of the
dry bread, or use the receipt in this book for frying
bread, which is delightful.
SUGAR being an article of considerable expense in
all families, the purchase demands particular attention.
The cheap sugar does not go so far as that more
refined, and there is a difference even in the degree of
sweetness. The close heavy, shining white sugar
should be chosen. The best sort of brown has a bright
crystalline appearance, as if mixed with salt; and, if
feeling coarse when rubbed between the fingers, is
better than when more powdery. Loaf should be cut
in pieces when first purchased, and kept out of the air
two or three weeks ; for if it dries quickly it will crack,
and when wet will break. Put it on a shelf with a
space between each piece, and let it gradually dry, and
it will save a full third in the consumption.
2
10 ILLINOIS COOK BOOK.
Soda, by softening the water, saves a great deal of
soap. It should be melted and put in a large jug and
corked tight for use. If you soak your clothes over
night use a little, and also in boiling.
The best starch will keep good in a dry place for
years. Everything should be kept in the place best
suited to it, as much waste may thereby be avoided.
Grreat care should be taken of jelly bags, which, if
not properly washed and scalded, will give an unpleas-
ant flavor when next used.
There are comparatively few among the middle
classes of society who can afford to keep professional
cooks, their wages being too high, and their methods
too extravagant. In such cases a plain cook is alone
attainable, who knows little beyond the commonest
operations of the kitchen.. The mistress, therefore,
ought to make herself so far acquainted with cookery
as to be competent to give proper directions for pre-
paring a meal and having it properly served up.
Perhaps there are few points on which the responsi-
bility of a man is more immediately felt than the style
of dinner to which he may accidentally bring home a
visitor. If the dishes are well served, with the proper
accompaniments, the table linen clean, and all that is
necessary be at hand, the comfort of both husband
and friend will be greatly increased by the usual
domestic arrangements not having been interfered
with.
Hence, the DIRECTION OF A TABLE is no inconsider-
able branch of a lady's duty, as it involves judgment
ILLINOIS COOK BOOK. 11
in expenditure, respectability of appearance, and the
comfort of her husband as well as of those who partake
of their hospitality. Inattention to it is always inex-
cusable, and should be avoided for the lady's own sake,
as it occasions a disagreeable degree of bustle, and
evident annoyance to herself, which is never observable
in a well regulated establishment.
The mode of setting out a table differs according to
taste. It is not the multiplicity of dishes, but the
choice, the dressing, and the neat looks of the whole,
which gives an air of refinement to a table. There
should always be more than the necessary quantity of
plate or plated ware and glass, to afford a certain
appearance of elegance; and these, with a clean cloth
and neatly dressed attendants, will show that the
habits of the family are those of gentility. Castors
should be looked to and carefully wiped; cruets filled
always before dinner time; and much trouble and
irregularity are saved, when there is company, if
servants are TRAINED to prepare the table and side-
board in a similar manner every day. Too many or
too few dishes are extremes not uncommon: the former
encumbering the dinner with a superfluity which par-
takes of vulgarity, whilst the latter has the appearance
of poverty or penuriousness.
The mistress of a family should never forget that
the welfare and good management of the house depends
on the eye of the superior; and consequently that
nothing is too trifling for her notice, whereby waste
may be avoided, or order maintained. If she has
12 ILLINOIS COOK BOOK.
never been accustomed, while single, to think of family
management, let her not upon that account fear that
she cannot attain it; she may consult others who are
more experienced, and acquaint herself with the neces-
sary quantities, qualities, and prices of the several
articles of expenditure in a family in proportion to the
number it consists of. The chief duties of life are
within the reach of humble abilities, and she whose
aim is to fulfil them will rarely ever fail to acquit her-
self well. United with, and perhaps crowning all the
virtues of the female character is that well-directed
ductility of mind which occasionally bends its atten-
tion to the smaller objects of life, knowing them to be
often scarcely less essential than the greater.
TO YOUNG HOUSEKEEPERS.
Be satisfied to commence on a small scale. It is
too common for young housekeepers to want to begin
where their mothers ended. Buy all that is necessary
to work skillfully with; adorn your home with all that
will render it comfortable. Do not look at richer homes
and covet their costly furniture. If secret dissatisfac-
tion is ready to spring up, go a step farther and visit
the homes of the suffering poor; behold dark cheerless
apartments, insufficient clothing, and absence of all the
comforts and refinements of social life, and then return
to your own with a joyful spirit. You will then be
prepared to meet your husband with a grateful heart,
and be ready to appreciate the toil and self-denial which
ILLINOIS COOK BOOK. 13
he has endured in the business world, to surround you
with the delights of home, and you will co-operate
cheerfully with him in so arranging your expenses
that his mind will not be constantly harrassed lest his
family expenditures may encroach upon public pay-
ment.
Be independent ; a young housekeeper never needed
greater moral courage than she does now, to resist the
arrogance of fashion. Do not let the A's and B's
decide what you shall have ; neither let them hold the
strings of your purse. You know best what you can
and ought to afford. It matters but little what people
think, provided you are true to yourself, to right and
duty, and keep your expenses within your means.
HOUSE FURNISHING.
If you are about to furnish a house do not spend all
your money, be it much or little. Do not let the
beauty of this thing, and the cheapness of that, tempt
you to buy unnecessary articles. Dr. Franklin's
maxim was a wise one " Nothing is cheap that we do
not want." Buy what you can get along comfortably
with at first. It is only by experience that you can
tell what will be the wants of your family. If you
spend all your money, you will iind that you have
purchased many things that you do not want, and have
no means left to get the articles you really need. If
you have enough, and more than enough, to get every-
thing suitable to your situation, do not think you must
ILLINOIS COOK BOOK.
spend it all, merely because you happen to have it.
Begin plainly and humbly. As riches and prosperity
increase it is easy and pleasant to increase in comforts ;
but it is always painful and inconvenient to decrease.
After all, these things are viewed in their proper light
by the truly judicious and respectable. Neatness,
tastefulness and good sense may be shown in the
management of a small household, and the arrange-
ment of a little furniture, as well as upon a larger
scale; and these qualities are always commendable.
The consideration which many purchase, by living
beyond their income, and of course, living upon others,
is not worth the trouble it costs. The glare there is
about this false parade is deceptive ; it does not procure
to any one valuable friends or extensive influence.
The friends who flock around us in our prosperity, are
generally the farthest from us when the clouds of
adversity gather around us.
ADVICE TO MOTHERS.
I would here give a few words of advice to mothers,
those who are training up families of daughters, and
w r ho wish not only to discharge well their own duties
in the domestic circle, but to train up their daughters
to make at a later day happy and comfortable firesides
for their families; that they should watch well, and
guard well, the notions which they imbibe and with
which they grow up. There will be so many persons
ready to nil their young heads with false notions and
ILLINOIS COOK BOOK. 15
vain fancies; and there is so much afloat in society
opposed to duty and common sense, that if mothers do
not watch them well, they may contract ideas fatal to
their future happiness and usefulness, and hold them
till they grow into habits of thought or feeling. A
wise mother will have her eyes open, and be ready for
every case. A few words of common, downright,
respectable, practicable sense, timely uttered by her,
may be enough to counteract an erroneous idea, whilst
if it be left unchecked, it may take such possession of
the mind that it cannot later be corrected. One main
falsity abroad in this age is the notion that women,
unless compelled to it by absolute poverty, are out of
place when engaged in domestic affairs. Now, mothers
should have a care lest their daughters get hold of this
conviction as regards themselves. There is danger of
it; the fashion of the day endangers it, and the care
that an affectionate family take to keep a girl, during
the time of her education, free from other occupations
than those of her tasks or her recreations, also endan-
gers it. It is possible that affection may err in pushing
this care too far; for as education means a fitting for
life, and as a woman's life is much connected with
domestic and family affairs, or ought to be so, if the
indulgent consideration of parents abstains from all
demands upon the young pupil of the school not con-
nected with her books or her play, will she not naturally
infer that the matters with which she is never asked
to concern herself, are, in fact, no concern to her, and
that any attention she may ever bestow on them is not
16 ILLINOIS COOK BOOK.
a matter of simple duty, but of grace, or concession,
on her part? Let mothers avoid such danger. If they
would do so, they must bring up their daughters from
the FIRST with the idea that in this world it is required
to give as well as to receive, to minister as well as to
enjoy; that every person is bound to be useful, practi-
cally, literally useful in their own sphere ; and that a
woman's first sphere is the house, and its concerns and
demands. Once really imbued with this belief, and
taught to see how much the happiness of woman her-
self, as well as her family, depends on this part of her
discharge of duty, and a young girl will usually be
anxious to learn all that her mother will teach her, and
will be proud and happy to aid in any domestic occu-
pations assigned to her, which need never be made so
heavy as to interfere with the peculiar duties of her
age, or its peculiar delights. If a mother wishes to
see her daughter become a good, happy and rational
woman, never let her admit of contempt for domestic
occupations, or even suffer them to be deemed second-
ary. They may be raised in character by station, but
they can never be secondary to a woman.
MODERN COOKERY AND HOUSEHOLD
MANAGEMENT.
THE average of human felicity may not be much
higher now than it has been; the world will most
likely deserve its title of a " vale of tears " to the end
of time ; but one consolation, and that by no means a
ILLINOIS COOK BOOK. 17
small one, has become stronger and of more general
circulation in the present day there is the possibility
of getting good dinners OFTENER. Good dinners!
excellent dinners ! super-excellent dinners ! have been
cooked in all ages. Thanksgiving day, Christmas and
New Years have secured good cheer for Christendom.
Sunday dinners retain a comfortable superiority over
the rest of their brethren ; but their very association
with plenty of good things suggests the "spare fast"
of intermediate seasons, when a household was on
salted meat for months ; the frugal housewife being
careful to use first the portions which were a "little
touched " and going on with the remainder, as it stood
in the most urgent need of being cooked. Certainly
all that has been changed for the better. Set dinner
parties are less thought of than the comfort of the
family. The idea has been set forth and cherished
that the HUSBAND and CHILDREN are entitled to as much
consideration as occasional guests ; and that the table
ought to be set out as carefully and neatly every day
as on special occasions. There is a self-respect in such
a fact that goes deeper than the clean table-cloths and
dinner napkins. One of the latest attainments of
civilization is COMFORT. People are beginning to make
themselves comfortable with such things as they have.
The one point insisted upon in all works on household
management ought not to be a love of show or extrav-
agant expenditure; but the necessity of having every-
thing that depends on personal thought or care done
as well as possible.
3
18 ILLINOIS COOK BOOK.
The table linen must not of necessity be fine, but to
be clean and well spread is indispenssble. The dinner
may be of scraps, but those scraps may be made
savory; and certainly the receipts and directions for
turning stale crusts into delicate puddings, morsels of
cold, dry meat into delicious ENTREES, leave cooks and
wives without excuse for "banyan days" or hungry
dinners. Cookery is the art of turning every morsel
to the best use; it is the exercise of skill, thought,
ingenuity, to make every morsel of food yield the
utmost nourishment and pleasure of which it is capa-
ble. A woman who is not essentially kind-hearted
cannot be a comfortable housekeeper. A woman who
has not judgment, firmness, forethought, and general
good sense, cannot manage her house prudently or
comfortably, no matter what amount of money she
may have at her command. A woman who has not
an eye for detecting and remedying disorder and
carelessness, cannot keep her house fresh and pleasant,
no matter how much money she may spend on furni-
ture and upholstelry. It is not money but management
that is the great requisite in procuring comfort in
household arrangements. But the woman with limited
means may make her things as perfect after their kind
as the woman with ample means, only she will be
obliged to put more of HEKSELF into the management ;
and that element of personality has a charm which no
appointments made through the best staff of servants
can possess. The luxury of completeness must always
depend on the individual care and skill of the mistress.
ILLINOIS COOK BOOK. 19
That a thing should be perfect after its kind is all that
can be required. We are all so much creatures of
imagination, that we think more of the signified than
of the actual fact. When a man sees his table nicely
set out, he believes in the goodness of his dinner in a
way that it would be impossible with the self-same
dinner on a soiled table cloth.
FOUR GOOD POINTS
Essentially necessary for the management of house-
hold concerns. These are
1st. Punctuality.
2d. Accuracy.
3d. Steadiness.
* 4th. Dispatch.
Without the first, time is wasted. Without the second,
mistakes, fatal to our own interest and that of others,
may be committed. Without the third, nothing can
be well done. Without the fourth, opportunities of
good are lost which it is impossible to recall.
FOUR IMPORTANT RULES.
1st. A suitable place for everything, and everything
in its place.
2d. A proper time for everything, and everything
done in its time.
3d. A distinct name for everything, and everything
called by its name.
4th. A certain use for everything, and everything
put to its use.
20 ILLINOIS COOK BOOK.
REMARKS.
It may not be considered out of place to make a few
remarks on the art of, as also on the principles of
cookery. For nearly all will acknowledge cooking not
only to be an art, but a science as well. To know how
to cook economically is an art. Money making is an
art. Now is there not more money made and lost in
the kitchen than any where else? Does not many a
hard-working man have his substance wasted in the
kitchen? Does not many a shiftless man have his
substance saved in the kitchen? A careless cook can
waste as much as a man can earn, which might as
well be saved. It is not what we earn, as much as
what we save, that makes us well off. A long and
happy life is the reward of obedience to natural laws ;
and to be independent of want,* is not to want what
we do not need. Prodigality and idleness constitute a
crime against humanity. But frugality and industry
combined with moral virtue and intelligence, will
insure individual happiness and national prosperity.
Economy is an instinct of nature, and enforced by-
Bible precept : " Gather up the fragments that nothing
may be lost." Saving is a more difficult art than
earning. Some put dimes into pies and puddings,
where others only put in cents; the cent dishes are
generally the most healthy. Almost any woman can
cook well, if she have plenty with which to do it; but
the real science of cooking is to be able to cook a good
meal or dish with but little out of which to make it.
ILLINOIS COOK BOOK. 21
This is what the few receipts I have given will assist
you in doing.
As to the principles of cooking, remember that
water cannot be made more than boiling hot no
matter how much you hasten the fire, you cannot
hasten the cooking of meat, potatoes, &c., one moment.
When meat is to be boiled for eating, put it into boiling
water at the beginning, by which its juices are pre-
served. But if you wish to extract these juices for
soup or broth, put the meat into cold water, and let it
simmer slowly. The same principle holds good in
baking also. Make the oven the right heat and give
it time to bake through, is the true plan; if you
attempt to hurry it, you only burn instead of cooking
it done.
There is one other process to which I must yet
allude the process of
SPOILING.
Many cooks know how to produce a good dish, but
too many of them know how to spoil. They leave fifty
things to be done just at the critical moment, when the
chief dish should be watched with an eye of keenness,
and attended by a hand thoroughly expert. Therefore
too much care cannot be given to any dish we may
prepare, remembering that it is but half done until it
is taken from the stove or oven well cooked.
ILLINOIS COOK BOOK.
SOUPS.
Fresh meat of any kind is better for soups, for the
reason that meats or fowls that have once been cooked
have lost much of their sweetness.
Soups should never be allowed to boil too hard, as
it has a great tendency to make the meat very tough.
Many persons hold to the opinion that meat should
always be boiled the day before it is wanted, so that
the liquor may be set aside to cool, and let the grease
rise to tiie top and be skimmed off. But very tine
soup can be made the day it is to be used. A beef
shank, or a knuckle of veal either, make splendid soup.
Proper care should always be taken to have your soups
well seasoned and flavored, as all depends upon this.
One receipt for seasoning and flavoring soups will not
suit for all, as there is such a diversity of tastes ; but
for those who like herbs, it is well to get such as they
like; for instance, thyme, summer savory, sweet mar-
jorem, sweet basil, sage, or such as suit their tastes;
(they can be bought in ten cent packages at any drug
store;) rub them well together, and then rub them
through a sieve, and bottle them ready for use at any
24 ILLINOIS COOK BOOK.
time. I have found this a very good plan. You can
keep yourself supplied at a trifling cost, and always
be ready to make a palatable soup.
Beef Soup.
Take the shin bone of the beef, wash it, and put it
in a pot of cold water; put very little salt in, and let
it boil; skim well. Have ready such vegetables as
will suit the taste, such as carrots, onions, turnips,
cabbage, potatoes, a little celery root; of course it
takes but little of each. If the vegetables are not
intended to be left in the soup, the meat should be
taken out and the soup strained. If dumplings are
liked, a little milk and flour, well beaten up, and a
spoonful of butter, made stiifer than for batter-cakes.
Drop these dumplings in the boiling soup, let them boil
from five to ten minutes ; flavor to suit the taste.
Mutton Soup. f1 *-
A piece of forequarter of mutton is the best for a
soup piece; throw a little salt into the water, just
enough to raise the scum ; let it simmer slowly ; then
prepare such vegetables as suit the taste ; turnips, car-
rots, a little cabbage and onion, are very nice; a grated
carrot or very little tomatoes give the soup a rich taste
and color; this soup may be thickened with pear}
barley or rice. Summer savory or thyme flavor any
soup nicely.
Portable Soup.
Boil down any kind of meat to a jelly, season it
ILLINOIS COOK BOOK. 25
highly with salt, pepper and spices or herbs ; let it set
away till partly cold, then pour it into a clean, new tin
or earthen vessel, and set it away to congeal ; it can
be used as you want to make soup by cutting a portion
of the jelly and adding boiling water. Vegetables can
be added and as much more seasoning as is required
to make it palatable.
Mock Turtle Soup.
Take a nicely skinned and cleaned calf's head, soak
it in a little salt and water over night, rinse it before
putting it on the iire ; have a large dinner pot of cold
water with a little salt, put in the head and let it boil
till tender ; before putting the head in the pot remove
the brain, which should be thrown into a little salt and
water to whiten them; after the soup has been well
boiled and skimmed, add pepper, salt, a little mace and
cloves, and sweet herbs,, tied up in a thin piece of
muslin. If you wish a dark soup brown the flour you
use to thicken the soup with. Before taking it up for
the table add the juice of two lemons, the yolks of
eight eggs boiled hard and chopped. Take up the
head, cut out the tongue, which must be skinned and
dressed with egg and butter sauce, and served on a
dish with a garnish of fresh parsley. Chop some of
the meat from the head and season, mixing a little
milk and flour and raw egg. Mix well, roll into balls
and fry in hot lard, and drop with the brains into the
soup.
4
26 ILLINOIS COOK BOOK.
Veal Soup.
Put a knuckle of veal into a pot of salted water with
about a pound of ham. When the meat is cooked
very tender take it out, and have a small head of chop-
ped celery, one onion, one turnip, a carrot sliced very
fine, four chopped tomatoes, a small piece of red
pepper pod, black pepper and salt to suit your taste.
Thicken with rice, vermicelli, or a thickening made of
flour and butter. Noodles are very nice in this soup,
if the vegetables are removed from the soup before the
noodles are dropped in. Twenty minutes are sufficient
to let them boil.
Giblet Soup.
A very nice soup is made from the neck, feet and
giblets of fowls, with a little veal or nice beef bone
added; put these all into a pot of cold water and boil
gently. The giblets can be removed and chopped fine
and put back into the soup ; season like any other soup.
Flavor to suit the taste.
Chicken Soup.
Have a fine large chicken, it can be put into the
water whole, and then dressed for dinner, or it can be
cut as for frying; in either case the chicken can be
served on the table. Put in very little salt at first;
remove all scum before putting in anything to flavor
the soup; have a cup of rice well washed and soaked,
and any sweet herbs, a small onion, and one or two
potatoes cut fine. Chicken soup is much better if a
ILLINOIS COOK BOOK. 27
little parsley is chopped and added; season with pepper
and salt. Noodles may be substituted in place of the
rice, , or dumplings made of a little milk, flour and
butter, and one egg ; beat all well together, and make
thicker than batter; drop in by the spoonful. Pearl
barley is very nice in chicken soup, but should be well
washed and put into the soup when it is first put on.
Gumbo Soup.
This is a Southern soup, and can be made in differ-
ent ways. If made as it should be, it is one of the
finest soups that can be made. If it is made of okra
the chickens should tie young and fried a delicate
brown, with a few slices of nice bacon; when fried
put them in a pot with boiling water. One must be
governed by the quantity of soup that will be needed.
Let the soup simmer slowly, skim well, and add pepper,
salt, sweet herbs and rice a half teacupful; if the
okra is green about half at eacupful of that. If this
is made in the winter it will take a little more of the
dried ; it is nice with a few oysters added just before
taking the soup from the fire. The best gumbo is
made of young chickens, cut up as for frying, and put
in a pot of cold water, and let them come to a boil;
when boiled till very tender add salt and pepper to the
taste. The gumbo is made of dried and powdered
sassafras leaves, which should be gathered in the fall
before the frost. One tablespoonful of the powder
with the same quantity of flour, well rubbed together
arid dropped in the soup just before it is taken up. A
28 ILLINOIS COOK BOOK.
nice pot of well cooked mush should be made to eat
with this soup, serving a tablespoonful in each soup
plate.
Noodles for Soup.
If you wish noodles for an ordinary pot of soup one
egg is sufficient; have your flour sifted, make a hole
in the centre, add one teaspoonful of salt, break in one
egg, and with one hand stir them gently till the egg is
well broken and mixed in a smooth dough ; then work
it quite stiff and roll out as thin as a wafer, keeping
the board well floured; after it is rolled rub flour over
the top and let it remain till it begins to dry, then roll
it up tight and with a sharp knife cut (beginning at
the end) into small shreds, and open them out as soon
as you cut them, sprinkling flour over them.
Oyster Soup.
In making oyster soup great care should be taken
not to have it made too long before it is used, as the
oysters become hard and tough, and have an insipid
taste. The water should be boiling; have a clean
bright vessel; put in the water and a pint of new
milk or good sweet milk ; about one pint of milk to a
gallon of boiling water ; let it boil, then add the liquor
from the oysters, butter, pepper and salt ; have a dozen
nice butter crackers rolled flne ; if you can get it add
one pint of good sweet cream, then the crackers, and
last the oysters ; as soon as they are heated through
the soup is ready for use. In making oyster soup for
ILLINOIS COOK BOOK. 29
company it should not be made in large quantities ; if
convenient it should not be made in larger quantities
than one gallon, as it becomes tasteless and the oysters
are hard and unfit to eat.
Veal Broth.
Stew a knuckle of veal of four or five pounds in
three quarts of water, with two blades of mace, an
onion, a head of celery, and a little parsley, pepper and
salt ; let the whole simmer very gently until the liquor
is reduced to two quarts ; then take out the meat when
the mucilaginous parts are done, and serve it up with
parsley and butter. Add to the broth either two
ounces of rice separately boiled, or of vermicelli, put
in only long enough to be stewed tender.
Winter Soup.
Take carrots, turnips, and the heart of a head of
celery, cut into dice, with a dozen button onions ; half
boil them in salt and water, with a little sugar in it;
then throw them into the broth; and, when tender
serve up the soup ; or use rice, dried peas, and lentils,
and pulp them into the soup to thicken it.
With many of these soups, small suet dumplings,
very lightly made, and not larger than an egg, are
boiled either in broth or water and put into the tureen
just before serving, and are by most persons thought
an improvement, but are more usually put in plain
gravy soup than any other, and should be made light
enough to swim in it.
30 ILLINOIS COOK BOOK.
FISH.
Fish should be examined very carefully, as it is one
of the most unhealthy things that can be eaten unless
it is perfectly fresh. In selecting them examine the
eyes; if they have a life-like appearance they are
fresh; if the eyes are sunken and dark colored they
are unfit to eat. A good way to test them is to exam-
ine the gills.
Crabs should be of a dark green color, and when
fresh from the water are always lively; the same
remark holds good with regard to lobsters.
Never buy a clam or oyster if the shells are parted.
If the valves are tightly closed the oyster is fresh.
Boiled Fish.
Scale your fish first, take out the eyes and gills,
draw and wash it well. Flour a cloth, wrap the fish
in it, and boil in plenty of water strongly salted. A
common sized fish of any kind requires about half a
teacupful of salt. Put your fish kettle over a strong
fire, and when the water boils put the fish in it. The
fish can be stuifed with a stuffing made like turkey
stuffing, and seasoned very much the same; it must be
sewed up with a strong thread; let it boil 20 to 30
minutes. Take the fish out of the cloth carefully,
place it on your dish and send it to the table. Have
egg sauce served with it; garnish with parsley.
If any of the boiled fish is left from dinner it can
be picked in small pieces, spiced and put into vinegar ;
it makes an excellent relish for breakfast or tea.
ILLINOIS COOK BOOK. 31
Boiled Cod Fish.
Soak a dried cod fish over night in cold water, scrape
and wash it clean, then put in on to boil in as much
cold water as will cover it.
Let it boil one hour. Drain it on your first dish and
serve it with mashed potatoes, drawn butter, and hard
boiled eggs.
Baked Fish.
Secure any nice fresh fish, such as fresh cod, trout,
white fish, or any of -the fresh or salt water fish; scale
them and wash them clean, and let them remain in a
little salt and water for a short time. Have a stuffing
made of the crumbs of nice light bread a baker's loaf
is preferable for its lightness put salt, pepper, butter,
ad sweet herbs in; with a spoon, as the hand makes
it heavy, (as it does all stuffing,) fill your fish, sew it
up, put bits of butter over the top, pepper, salt, flour;
put in water enough to keep it from burning, and baste
it often. For a fish of four pounds it will take about
one hour to bake. If fish is left in any quantity from
a meal it makes a splendid chowder. Make egg sauce.
Fish Sauce.
Take large tablespooiiful of butter in as much flour,
mix together and melt in a teacup of milk; beat the
yolk of an egg, stir it in the butter and place it on the
fire, stirring it all the time. Chopped parsley may be
added.
32 ILLINOIS COOK BOOK. ^
Cod Fish Cakes.
Soak as much cod fish as will be required for a meal ;
after it is fresh enough pick it, removing all the bones ;
mash it with equal quantities of mashed potatoes, and
season with salt and pepper to your taste, adding butter
and two or three hard boiled eggs, chopped very fine,
one raw egg helps to hold it together. Make it into
cakes, flour and fry them in hot lard. Fry them a
light brown.
Spiced Fish.
Fish of any kind, either boiled or baked, that has
been left from a meal, is very nice spiced. Take salt,
black pepper, a little cayenne pepper, two tablespoon-
fuls of whole allspice, mix through the fish and cover
with good vinegar. This can be made by soaking a
fresh shad, or other fish, and boiling it, and when cold,
picking and spicing it; but it is a very nice way to
use up cold fish.
Fried Fish.
Clean your fish well, wipe it with a dry cloth, split
down the back, and fry it in halves, unless the fish is
too large, then make four pieces of it ; pepper, salt and
flour, or rub on corn meal, and have your frying-pan
with .your lard in it very hot, and fry a nice light
brown.
It is useless to enumerate the different kinds of fish,
as this manner of frying holds good for all fish that is
to be fried. It is fried as nicely by setting your
ILLINOIS COOK BOOK. 33
skillet or frying-pan in the oven as it is on the top of
the stove; 'many think it improves the taste.
Broiled Fish.
Cleanse them, of course, thoroughly, split them
down the back, season with salt and pepper. Have
your gridiron heated and well greased ; put your fis'h
on and let it broil slowly. It should be nice brown on
both sides ; have it well basted with butter, and lay the
two sides together that it may assume its original
shape.
Cat Fish.
This must be scalded with boiling (not hot) water,
and the skin removed; cut down the back and cut in
pieces as large as the hand ; salt, pepper and flour each
piece, and fry in hot lard to a nice brown. Some per-
sons like it dressed with beaten egg and bread crumbs,
or dipped in a batter and fried a nice brown.
Fried Oysters,
Select the largest for frying. Take them out of their
liquor with a fork, being careful not to disfigure them,
let them drain in a colander; when well drained put
them in a dish, salt and pepper them well, have ready
some nice butter crackers, rolled fine, and about one-
third as much corn meal, mix them well together, and
dip each oyster separately into the crackers ; by putting
two oysters together and frying them it will be found
quite an improvement. Fry them in equal quantities
5
34 ILLINOIS COOK BOOK.
of lard and butter. Have the lard hot and fry a nice
light brown. Do not let them burn.
Stewed Oysters*
Put your oyster liquid in a stew-pan and add water
according to the quantity to be stewed; put in salt,
pepper, and a little butter ; let this begin to boil, and
then add a half-pint of good sweet cream, a little rolled
cracker, if liked; then throw in your oysters, let it
boil up once, and take it immediately to the table.
This way is splendid if you have the cream.
Scalloped Oysters.
Take a nice tin or earthen baking dish and grease it
well. Have ready good butter or pic-nic crackers well
rolled, cover the bottom of the dish or pan first with
the crackers, then the oysters, then lumps of butter
over the top, then pepper and salt, next crackers and,
so on, till all your oysters are in, putting butter, pepper
and salt in each layer, put last a layer of crackers,
with butter on top ; put the oyster liquor in as you are
putting it in the pan ; put in water, not too hot, suffi-
cient to cook them, set the pan in the oven and let it
bake; for two cans of oysters it will take about one
hour.
Fried Cod Fish.
(SENATOR SAMUEL CASEY'S RECEIPT.)
Take one pound of cod fish, four large potatoes, four
eggs, one teaspoonful salt, and one of black pepper;
cook fish and potatoes at the same time, (but in diifer-
ILLINOIS COOK BOOK. 35
ent vessels,) take the bones out of the fish, peel the
potatoes, hot right out of the water, mash them and
the fish well together, with a tablespoonful of flour;
have the eggs well beaten, and add them to the mix-
ture with a piece of butter as large as a walnut; mix
all well together, and fry in cakes, in hot lard; send
to the table hot. This mixture will be soft and must
be dropped into the lard with a spoon, as it cannot be
made out into balls. It is the nicest way I have ever
prepared codfish for a breakfast dish. The water on
the fish must be changed while it is boiling; once
changing will perhaps be sufficient.
Boiled Fish.
( SENATOR SAMUEL CASEY'S WAY. )
Take cat fish, or any good kind of fish. After clean-
ing it well, rub it with salt, and wrap it in a cloth not
too tight; have ready a kettle with boiling water well
salted ; drop your fish in and let it boil well, the length
of time must be governed by the size of the fish, for a
good-sized fish, (say three quarters of an hour,) pour
melted butter over it.
To Make Stewed Oysters Tender.
Turn the oysters with the liquor into a convenient
dish. With a fork remove each oyster into another
dish, passing it as you do so through the oyster liquor,
in order to wash off any bits of shell, etc. When all
have been removed, strain the liquor through a fine
sieve, which will retain the bits and yellow crabs. Some
36 ILLINOIS COOK BOOK.
people eat these little crabs, but I reject them from the
oyster stew, as they suggest carelessness. Put the
strained liquor into the kettle with the quantity of water
or milk you think proper, and set to boil. Add rolled
cracker and salt. A little mace (only a little) is a great
addition, as it brings out the oyster flavor ; I do not
put in pepper as some guests do not like it, and the
color of the soup is not so good. Each person can suit
his own taste by using either the black or cayenne.
The clearer and whiter a soup appears, the better it
will be relished. I omit cracker in a dinner soup;
each guest must be supplied, however, at the table.
Keep out the oysters until all the ingredients of the
soup are added, and until it thoroughly boils. Now
add the oysters. As soon as it comes to a good boil,
the soup is ready to serve. If you have a very rich
stew a great many oysters and little soup it may be
well to put only part of the oysters in at a time, waiting
until the first lot have had a good scald before adding
the remainder. The idea is to give each oyster a good
scald on the outside surface ; it cooks them sufficiently
and avoids the toughness that comes from overcooking.
Treated according to these directions the oysters in a
stew will be as tender as raw ones. It is very easy to
spoil oysters by overdoing them.
French Stewed Oysters.
Wash fifty large oysters in their own liquor; strain
the liquor into a stew pan, putting the oysters into a
pan of cold water; season the liquor with a half pint
ILLINOIS COOK BOOK.' 37
of sherry or madeira, the juice of two lemons, and a
little mace. Boil this liquor, and skim and stir it well ;
when it comes to a boil, put in the oysters well drained,
let them get heated through, but do not boil them.
Many people consider this the nicest way of stewing
oysters.
Clam Fritters.
Put a sufficient quantity of clams into a pot of boil-
ing water; when the shell opens wide take out the
clams from the shells, and put them into a stew pan.
Strain the liquor, and pour about half of it over the
clams, adding a little black pepper ; they will not need
salt. Let them stew slowly for half an hour; then
take them out. Drain off all the liquor, and mince the
clams as line as possible, leaving out the hardest parts.
You should have as many clams as will make a pint
when minced. Make a batter of seven eggs beaten
till very light, mix with these gradually a quart of
milk and a pint of sifted flour; make it perfectly
smooth and free from lumps ; mix gradually the minced
clams with the batter, and stir the whole very hard.
Have ready in a frying pan some boiling lard ; put in
the batter with a spoon, so as to form fritters, and fry
them a light brown. Drain them well when done, and
serve hot. Oyster fritters are made the same way,
only they must be minced raw and mixed with the
batter without having been stewed.
Potted Shad.
Take the backbone out of the shad, cut it in small
38 ILLINOIS COOK BOOK.
pieces, then put one layer of shad, one small piece of
butter, some salt, pepper, and a very small piece of
mace, clove, and allspice whole; cover with vinegar.
Bake in an earthen pot, well sealed, eight hours. Six
whole cloves and the same of allspice is enough for
three shad; seal the cover with dough, so as to keep
the air out.
Oyster Omelet.
s Strain the liquor from twenty-five large oysters or
forty small ones, chop them fine, leaving out the hard
part. Break into a shallow pan, six, seven or eight
eggs, according to the quantity of oysters, leaving out
half the whites. Having beaten the eggs well, mix
in the chopped oysters, adding a little cayenne pepper
and nutmeg, if you like that spice. Put three ounces
of the best butter into a frying pan, let it come to a
boil, pour in the omelet mixture, stir it till it begins to
harden; fry it a light brown, lifting from the edge
several times by slipping a knife under it. Take care
not to cook it too much, or it will be tough; serve
immediately. This quantity will make one large, or
two smaller omelets.
To Pot Trout.
Take from six to eight trout, from a quarter to half
a pound in weight each. Gut, scale and wipe them
dry in a clean cloth. Then dispose of them in a shallow
dish, about two and a half inches in depth, containing
a very small portion of water at the bottom, enough to
ILLINOIS COOK BOOK. 39
supply a sufficiency of steam to pass through them.
Add to them a supply of ground mace, ground black
pepper, salt, and two or three bay-leaves, covering the
dish over with a tin protection, and consign the same
to a slow oven, to admit of the fish being steamed
through. When the prongs of the fork will pass readily
into them, they will be done and may be taken up.
When cold, remove the bay-leaves, and let them be
well covered with clarified butter.
Lobster Rissoles.
Extract the meat of a boiled lobster, mince it as fine
as possible ; mix it with the coral pounded smooth, and
some yolks of hard-boiled eggs, pounded also. Season
it with cayenne pepper, powdered mace, and a very
little salt. Make a batter of beaten egg, milk and
flour. To each egg allow two large tablespoonful of
milk and a large teaspoonful of flour. Beat the
batter well, and then mix the lobster with it gradu-
ally, till it \9 stiif enough to make into oval balls
about the size of a large plum. Fry them in the best
salad oil, and serve them up either warm or cold.
Similar rissoles may be made of raw oysters minced
fine, or of boiled clams. These should be fried in lard.
Champlain Chowder.
To four pounds fish, one pound fat pork to fry. Fry
the pork gently in a bake kettle until the fat is out.
Have ready the fish to put in when the scraps of pork
are taken out, one quart boiling water to every four
40 ILLINOIS COOK BOOK.
pounds of fish. Put in with the fish at the same time,
pepper, salt, and a few sliced onions. Let it stew over
a quick fire twenty minutes. Take off the cover then,
and add one gill of milk. In five minutes take it up,
and add crackers and oysters just before the chowder
is done, if you wish.
Stewed Halibut.
Cut the fish into pieces about four inches square,
leaving out the bone ; season it slightly with salt, and
let it stand half an hour. Take it out of the salt, put
it' in a deep dish, and scatter over it cayenne pepper,
ground white ginger, and grated nutmeg ; add a pint of
vinegar, and a little butter rolled in grated bread. Put
the dish in a slow oven, and let it cook till well done,
basting it frequently with the liquid. When nearly
done, add a tablespoon of capers.
Codfish Cakes A Yankee t
Take salt codfish that has been cooked slowly;
simmered, not boiled, the day before. Remove the
bones and mince it. Mix it with WARM mashed pota-
toes, mashed with butter and milk, in the proportion of
one-third codfish, and two-thirds mashed potato ; add
sufficient beaten egg to make the whole into a smooth
paste. If it seems dry, add a little butter. Make into
cakes an inch thick, and as large round as a teacup.
Fry in salt pork, and serve the slices with the fish
cakes. These are very nice, if we]l made.
ILLINOIS COOK BOOK. 41
A Codfish Helish.
Sliver the codfish fine, pour on boiling water till it is
freshened; then drain off water, add butter, pepper,
and heat it a few minutes on the stove, but do not let
it fry.
Fried Perch.
Egg and bread crumbs, hot lard. Scale and clean
the fish, brush it over with egg, and cover with bread
crumbs. Have ready some boiling lard ; put the fish
in, and fry a nice brown. Serve with melted butter or
anchovy sauce.
JEgg Sauce for Salt Fish.
Four eggs, half a pint of melted butter ; when liked,
a very little lemon juice. Boil the eggs until quite
hard, which will be in about twenty minutes, and put
them into cold water for half an hour, strip off the
shells, chop the eggs into small pieces, not, however,
too fine. Make the melted butter very smoothly, and
when boiling, stir in the eggs, and serve very hot.
Lemon juice may be added at pleasure.
Curry Fish.
Put into the pot four onions and two apples, in thin
slices, some thyme, or savory, with a quarter of a
pound of fat or dripping, three tablespoon fuls of salt,
one tablespoonful of sugar, and fry for fifteen minutes ;
then pour in three quarts of water and one pound of
6
42 ILLINOIS COOK BOOK.
rice; boil till tender; add one tablesoonful of curry-
powder, mixed in a little water ; cut up six pounds of
cheap fish the size of an egg; add to the above, and
boil for twenty or thirty minutes, according to the kind
of fish. If salt fish is used, omit the salt. If no herbs,
do without, but always use what you can.
Fish Sauce.
Take half a pint of milk and cream together, two
eggs well beaten, salt, a little pepper, and the juice of
half a lemon ; put it over the fire, and stir it constantly
until it begins to thicken.
MARKETING.
CARE AND USES OF MEATS. MANNER OF COOKING
DIFFERENT PARTS OF MEATS AND FOWLS.
Beef Steaks.
The sirloin and porter-house steaks should always
be broiled and broiled quickly. They should never be
put on the gridiron till your meal is ready to serve up.
Steaks should not be used the day they are cut ; but if
possible kept on ice a day or two, they then become
tender; be governed of course by the weather in such
matters. Always put your meat in a vessel of some
kind, and set that on the ice. If the meat is put in
contact with the ice it becomes white looking, and
loses all its richness.
Hoasting Pieces.
The sirloin roast is considered the best; the next
piece forward of the sirloin is also a good roasting
piece. The rib pieces of the forequarter are preferred
by many ; by removing the ribs and rolling the piece
it makes a nice roast, and can be stuffed with bread
crumbs and such seasoning as is used for any ordinary
dressing for fowls.
44 ILLINOIS COOK BOOK.
Corned Beef Pieces.
The rump and round and etch bone are used
expressly tor corning. The flank and brisket are also
good corning pieces ; very many prefer the brisket, as
it has a portion of the fat that is very sweet in boiled
meat. It is well for persons who can do so, to select
such pieces as they prefer, and have a large jar or keg,
and make their own corned beef; they will find it
much nicer. I have given a well tried receipt for
corning beef, one that I have used for years, and one
that cannot fail to please. Corned beef must be boiled
tender; if used hot for dinner, take what is left and
put it in some flat bottomed vessel and put a heavy
weight over it ; put a clean board or flat coyer on, then
the weight, and set it away till perfectly cold, and
slice thin for supper; by pressing it it becomes firm
and is more like tongue.
A Stuffed Flank.
Take a toge, nice, well trimmed flank, put it in salt
and let it remain over night. Then wash it in cold
water, and wipe it dry. Have a stuffing made as for
turkey or goose, and spread it well over the meat, put-
ting on occasionally nicely cut strips of salt pork;
season this dressing highly ; roll your meat up and sew
it very tight in a piece of strong muslin ; put it in to
boil as early as possible in the morning, and boil six
hours. This is delightful. Put it in a vessel and press
it, leaving the cloth on till cold ; put a heavy weight
on, let it remain till cold. Slice very thin. In winter
ILLINOIS COOK BOOK. 45
when meat is firm and nice this makes a splendid
supper dish.
Time for Boiling Meat.
The old rule of fifteen minutes Jto a pound of meat,
is rather too little, I think; the slower it boils the ten-
derer, the plumper, and whiter it will be. For those
who choose their food thoroughly cooked, (which all
will who have any regard for their stomachs,) twenty
minutes or more to a pouud will not be found too much
for gentle simmering over a good fire; allowing more
or less time, according to the thickness of the joint;
always remembering the slower it boils the better.
Without some practice it is difficult to teach any art;
and cooks seem to suppose they must be right if they
put meat into a pot and set it over the fire for a certain
time, making no allowance whether it simmers without
a bubble, or boils at a gallop.
FRESH KILLED MEAT
Will take much longer time boiling than that which
has been kept till it is what the butchers call ripe, and
longer in cold than in warm weather. If it be frozen
it must be thawed before boiling as before roasting; if
it is too fresh killed it will be tough and hard. The
size of the boiling pots should be adapted to what they
are to contain; the larger the pot the more room it
takes upon the fire; and a larger quantity of water
requires a proportionate increase of fire to boil it. In
small families I would recommend block tin sauce
pans, &c., as the lightest and safest. If proper cave is
46 ILLINOIS COOK BOOK.
taken of them, and they are well dried after they are
cleansed, they are far the cheapest. Take care that
the covers of your boiling pots tit close, not only to
prevent unnessary evaporation of the water, but that
the smoke may not get under the edge of the lid, and
give the meat a bad taste.
If you let meat or poultry remain in the water after
it is done enough, it will become sodden and lose its
flavor.
It is very important in boiling meats to keep the
water constantly boiling, else it will cause the meat to
soak the water up; if it is necessary to add more
water, be sure to have it boiling, skim carefully ; salt
thrown in raises the scum ; always put your meat into
cold water, and let it gradually heat and boil at first ;
never let meat remain longer in the water than you can
help, better to take it up and place it in a heater, if
possible. The broth in which meat is boiled makes a
most delicious soup by adding vegetables chopped fine,
carrots, especially, give a fine flavor to soup. Bunches
of mixed vegetables and parsly can be procured at the
market, generally.
TAKE CARE OF THE LIQUOR*,
In which you have boiled meat or poultry; in a few
minutesyou may convert it into a most palatable soup.
IF THE LIQUOR IS TOO SALT,
Use only one half, saving the other half for the next
day; people's tastes vary so much in regard to the
flavor of soups. Add sufiicient boiling water to the
portion of broth you wish made into soup, then put in
ILLINOIS COOK BOOK. 47
such vegetables and herbs as will suit the taste. Ver-
micelli, macaroni, or our home-made noodles may be
added.
Soiled Ham.
If the ham is large, and to be boiled, it is much
better to soak it in clear water over night, put it on to
boil in cold water ; when water is to be added to any-
thing cooking, always add boiling water. Some persons
think a boiled ham is much improved by setting it into
the oven for a short time after you have removed the
skin and before it has time to get cold. If you boil a
whole ham, let it remain in the liquor in which it was
boiled over night, it is a great improvement.
Tongues.
They are much better put in brine, and then smoked.
Make an ordinary brine ; use a little brown sugar and
a small piece of saltpetre. Two weeks in the brine is
sufficient ; when taken out let them be washed off in
clear, cold water, wiped dry, and hung up in a cool,
dry place, for about two days ; then they may be smoked.
Mutton Hams To fickle for Drying.
First take a weak brine and put the hams into it for
two days, then pour off and apply the following, and let
it remain on from two to three weeks, according to size :
For each 100 pounds take six pounds salt; saltpetre,
one ounce; saleratus, two ounces ; molasses, one pint;
water, six gallons ; will cover these, if packed closely.
The saleratus will keep the mutton from becoming
48 ILLINOIS COOK BOOK.
hard. These, if properly selected and properly cured,
are, according to my experience, equal to any dried
venison I ever ate. I prefer the " corned beef brine "
receipt, although there is but little difference between
them.
\
For Corned IBeef.
(MKS. WM. A, TURKEY.)
Take a large dinner pot ot rain water and put in it
One pint salt.
One pint molasses,
One pint brown sugar,
Five cents worth saltpetre.
Boil all together, skim till clear; let it cool. If it
will bear an egg, it is all right. This will cover about
27 or 28 pounds of beef. Next, take
One tea cup brown sugar,
One tea cup of salt,
Five cents worth saltpetre.
Beat them and mix them well together, and rub each
piece of the meat well with it ; put the meat into your
jar or keg, let it stand 24 hours ; then pour over it the
brine, which should be made the night before. In two
weeks it is ready for use. This makes the finest corned
beef I have tasted.
Sugar Cured Hams.
( MRS. S. FERGUSON. )
For eighteen or twenty hams
Fifteen ounces saltpetre,
ILLINOIS COOK BOOK. 49
Four ounces saleratus,
Four pounds brown sugar,
Eight quarts tine salt,
Two quarts molasses.
Mix well together in a tub, rub the mixture well on
the face of the hams, putting it all on ; put them in a
tight barrel. Let them remain four days. Make a
strong brine that will bear an egg, and pour over the
hams. Let them remain in the brine from live to six
weeks, or till well salted ; changing them once in that
time, putting those that are in the bottom of the barrel
on the top, so that they will not have the juice pressed
out of them. When they are sufficiently salted, take
them out of the brine, wash them well in warm (not
hot) water, wipe them quite dry and hang them up a
day or two, before being smoked. When smoked, put
black pepper on the joints, wrap them up in strong
brown paper. You can wash them with common
white-wash, colored with any of the common yellow
colors, or pack them in a large dry box and cover each
ham thoroughly with good dry ashes.
Beef and Mutton
A little under-done, (especially very large joints,)
which will make the better hash or broil, is not a great
fault, by some it is preferred; but lamb, pork and veal,
are uneatable if not thoroughly boiled, but do not
overdo them. A trivet, or fish drainer, put in the
bottom of the boiling pot, raising the contents about an
inch and a half from the bottom, will prevent that side
7
50 ILLINOIS COOK BOOK.
of the meat which comes next the bottom frorp being
done too much, and the lower part ot the meat will be
as delicately done as the other part; and this will
enable you to take out the contents without sticking a
fork into your meat, which is no benefit to it.
Ribs of Beef
The three first ribs make an excellent roasting piece,
many prefer it to the sirloin for roasting ; if the ribs are
taken out and it is rolled and skewered, it will be
round, and can be filled with a stuffing of bread
crumbs, seasoned and flavored to suit the different
tastes. As the meat is more in a solid mass, it will
require more time to roast it. A piece of ten or twelve
pounds weight will not be well roasted in less than four
or five hours. Salt, pepper and flour it well before
putting in to roast.
M^ltton Chops.
Mutton chops are better broiled than cooked in any
other way, and should be broiled over a rather alow
fire, as the fat that cooks from them usually increases
the fire.
Leg of Mutton.
The leg of mutton is very nice boiled or roasted
plainly, or can be stuffed and roasted. The loin is a
roasting piece. The leg is often cured as you would
cure beef to dry ; it has a much finer grain than the
ILLINOIS COOK BOOK. 51
beef, and is more like venison. I have cured mutton
legs in the corned beef receipt, and found them so like
venison that you could scarcely tell the difference ; they
chip nicely, the meat is close and firm, and looks
beautiful on table.
Pork Steaks.
The best steaks are off the shoulder; the first ham
steaks are considered too dry for steaks.
Spare Hibs.
Spare ribs are nice if broiled well, broiled without
burning. They are also nice cut up and stewed, or
roasted; a pan can be well filled with the spare ribs as
they are cut from the hog pepper and salt, and a
very little well powdered sage, sprinkled over each
layer, and then nicely roasted, occasionally changing
the pieces so that each piece can be a little browned.
Many persons like this dish cold.
Sausage Meat.
Take about two-thirds of nice lean pork, and one-
third of fat, chop them nicely, and season with salt,
black pepper, sage, and a little summer savory. The
best way is to make out a little cake and fry it, adding
such seasoning as is needed to give it the right taste.
There are nice little sausage grinders now in use,
which are a great convenience, and not costing over
three or four dollars ; with a little trouble and care
every family can grind their own sausage and season
it to the taste.
52 ILLINOIS COOK BOOK.
Tender-Loin.
During the slaughtering season families can live
very much cheaper. The tender loin is a very nice
breakfast dish, nicely fried, with a well made gravy.
The backbone, or chine, salted down for a few days,
and then washed and boiled till tender, makes a good
dinner. Some persons boil cabbage, turnips and pota-
toes with it ; it is very relishable, and makes a good
wash-day dinner, giving you a sufficient variety, and
very little labor in cleaning after it.
figs Feet.
They should be thoroughly cleaned, washed, and
thrown into salt water over night, then boiled till they
are almost to pieces ; a little red pepper pod is nice
thrown in, and a few whole cloves and allspice.
When they are done, have a jar sufficiently large to
hold them ; put the feet one by one into the jar, (let
them well drain first,) then have good, clear vinegar,
and cover the feet with it ; do not disturb them for a
day or two, and then they are fit to eat. A nice dish
for breakfast is made by cutting the feet into halves,
dipping them into a nice batter, and frying till they are
a nice brown; the grease for frying anything should
always be hot.
Shoulder and Ham.
These are salted and smoked. Some rub them well
with dry salt and let them remain till they are suf-
ILLINOIS COOK BOOK. 53
ficently salted, and have them smoked ; others prefer a
brine to the dry salt. The weather has considerable
to do with the length of time they remain in either
salt or brine, if they freeze it takes longer for them to
take the salt.
Curing, Smoking and Keeping Ham.
To a cask of hams, say from 25 to 30, after having
packed them closely and sprinkled them slightly with
salt, let them lie thus for three days; then make a
brine sufficient to cover them, by putting salt into
clear water, making it strong enough to bear hip a
sound egg or potato ; then add one-half pound of salt-
petre k and a gallon of good molasses ; let them lie in
brine for six weeks they are then exactly right.
Take them out and let them drain; while damp, rub
the flesh side and the end of the leg with finely pul-
verized black pepper, with a little cayenne pepper ; let
it be as fine as dust, and rub every part of the flesh
side, then hang them up for a few days before smok-
ing. They can then be kept well, after being well
wrapped in strong brown paper and whitewashed, or
they can be wrapped and packed in dry ashes ; a little
well pulverized charcoal mixed through the ashes is a
great improvement. My own experience has taught
me that it is very much cheaper, and certainly much
safer, to have your hams and all meat to smoke marked
so that you will always get your own meat, and then
get your butcher to smoke them for you.
54 ILLINOIS COOK BOOK.
Packing Beef.
It is a very important thing to know how to keep a
large quantity of beef. If you have a hind quarter of
beef to put away, have it cut into steaks and roasts ;
take such pieces as you wish for dried beef and corned
beef, put them into your brine. Have a nice, clean
box, sufficient to hold your steaks and roasts, put this
box into a larger box and pack that with ice or snow,
first put a quantity in the bottom of the large box,
pack the sides tight, cover it closely ; let no ice or snow
touch your meat, as it draws the blood out and renders
the meat tasteless ; it should be kept in some dry, cool
place, smoke house, or any place where it is cold and
dry, a cellar is too warm and would melt the ice.
To Try Out Lard.
It is much better in trying out lard, if you have a
sufficient quantity to justify you doing so, to render-
out the leaf fat separately from the other fat; cut
the fat into small pieces, put it into a clean pot
over a slow fire, adding at first a little water to keep it
from burning; let it cook till the cracklings are of a
reddish brown ; add a little salt, then strain into tin
cans or stone jars; try out the other fat in the same
way.
Mutton.
As beef requires a large, sound fire, mutton must
have a brisk, sharp one ; if you wish to have mutton
ILLINOIS COOK BOOK. 55
tender, it should be hung as long as it will keep, and
then good eight-tooth four years' old mutton is as good
eating as venison. The leg, haunch and saddle will
be the better for being hung up in a cool, airy place,
for four or five days at least; in temperate weather a
week, in cold weather, ten days. A leg of eight pounds
will take about two hours, let it be well basted. A
chine or saddle, the two loins, of ten or eleven
pounds, two hours and a half. A shoulder of seven
pounds, an hour and a half; they should be well
watched and often basted. Potatoes, peeled, are
very nice, roasted with any of the roasting pieces.
Shoulder of Mutton.
May be dressed in various ways, but the most usual
is to roast it nicely, and send it up with onion sauce.
It is an unsightly joint, but the appearance may be
improved by cutting off the knuckle, when it may be
called a shield ; it has more different sorts of meat in
the various cuts than the leg. The bone may also be
taken out, and the mutton stuffed; it is very good
baked, and is frequently served upon a pudding.
Leg of Mutton Soiled.
To prepare a leg of mutton for boiling, trim as for
roasting; soak it for a couple of hours in cold water;
then put only water enough to cover it, and let it boil
gently for three hours, or according to its weight.
Some cooks boil it in a cloth; but if the water be
56 ILLINOIS COOK BOOK.
afterwards wanted for soup, that should not be done ;
some salt and an onion put in the water are far better.
When nearly ready, take it from the tire, and, keeping
the pot well covered, let it remain in the water for ten
or fifteen minutes.
Cooking a Loin of Mutton.
From an hour and a half to an hour and three-quar-
ters. The most elegant way of carving this is to cut
it lengthwise, as you do a saddle. A neck about the
same time as a loin. It must be carefully jointed, or
it is very difficult to carve.
The Neck and Breast
Are, in small families, generally roasted together.
The cook should crack the bones across the middle
before they are put down to roast. If this is not done
carefully, they are very troublesome to carve. A
breast piece about an hour and a quarter to roast.
The Haunch.
The leg and part of the loin of mutton. Send to the
table two sauce-boats of gravy; one of rich, drawn
mutton gravy, seasoned high, and bruised mint to
flavor; the other with plain gravy. Roast slowly and
thoroughly.
Mutton 9 (Venison Fashion.)
Take a neck of good four or five year old wether
ILLINOIS COOK BOOK. 57
mutton, cut long in the bones; let it hang a few days,
it will improve it. Two days before you dress it,
take allspice and black pepper, ground and pounded
fine, a quarter of an ounce each; rub them together,
and then rub your mutton well with this mixture twice
a day. When you dress your mutton to cook it, wash
off the spice with warm water, rub salt and a little
fresh black pepper over it, dredge on flour, and put it
into the stove ; put hot water in the roasting pan, baste
frequently.
IBeef a la Mode.
In making a la mode beef the round is generally
preferred. I can only give directions for preparing it.
The size of the meat must be selected according to the
number to eat it. Every family knows about the num-
ber of pounds it will take. Select young and tender
meat, cut holes entirely through the thick part, have
long strips of salt fat pork, cut and rolled in a season-
ing of thyme, sweet majorum, sweet basil, cloves,
pepper, salt, half a teaspoonful of each ; then open the
holes already made in the beef, and draw the strips of
fat through them. Some like onions; they can be
used or not, as taste dictates. Put your meat in your
pot, (or, if cooked in a stove, put it in a covered pan,)
add sufficient water to cover it, and let it cook slowly
three or four hours ; make a rich gravy, and just before
taking it out of the pan or pot, add a pint of either
claret or port wine If boiled it can be taken out and
set in the oven a short time ; sprinkle over the top
powdered crackers.
58 ILLINOIS COOK BOOK.
Beef Patties.
This is a nice way to use cold roast beef. Chop tine
the lean, and a -little of the fat ; season it with pepper,
and mace, if you like, or sweet herbs. If you have
any gravy left, moisten the meat with it. Make a nice
plain paste, and cut it round about the size of a plate ;
do not roll it too thin ; cover half of each sheet of paste
with the mash, but do not get it too near the edge; fold
the other half of the paste over, so as to form a half
moon; wet your tinger in cold water, and pinch
together the two edges of the paste. Prick the patties"
with a fork, put them in a baking pan and bake a nice
brown, or fry in hot fat, as you prefer. Serve hot.
Cold veal or cold chicken make nice patties.
To Hash a Calf's Head.
Clean the head thoroughly, and boil it for a quarter
of an hour. When cold, cut the meat into thin, broad
slices, and put them into a pan with two quarts of
gravy; and, after stewing three-quarters of an hour,
add one anchovy, a little mace and cayenne, one spoon-
ful of lemon pickle, and two of walnut catsup, some
sweet herbs, lemon-peel, and a glass of sherry. Mix
a quarter of a pound of fresh butter with flour, which
add tive minutes before the meat is sufficiently cooked.
Take the brains and put them into hot water, skin
them, and pound them well. Add to them two eggs,
one spoonful of flour, a little grated lemon-peel, and
finely chopped parsley, thyme and sage; mix well
together with pepper and salt. Form this mixture into
ILLINOIS COOK BOOK. 59
small cakes ; boil some lard, and fry them in it until
they are a light brown color, then lay them on a sieve
to drain. Take the hash out of the pan, and lay it
neatly on a hot dish, strain the gravy over it, and lay
upon it a few mushrooms, forcemeat balls, the yolks of
four hard-boiled eggs, and the brain-cakes. Garnish
with slices of lemon and pickles.
Spoon Meats.
Calf's feet or mutton shanks make mild nourishing
broth, but have but little richness or flavor of meat.
To clean them, have a kettle of boiling water on the
iire, and throw in the feet all at once, or in succession,
as the size of the vessel allows. Let them boil about
three minutes, then take one out, when the hoofs and
hairs will easily come off; loosen the hoof at the root
and turn it back, scrape the hairs, carrying the knife
upwards. This must be done immediately on taking
out of the boiling water, therefore only one at a time
must be taken out. Feet, and all gristly parts, require
long boiling, or baking, and consume a large quantity
of water in the process.
Minced Beef.
Cut into small pieces the remains of cold meat; the
gravy reserved from it, on the first day of its being
served, should be put into the stew-pan, with the addi-
tion of warm water, pepper, salt, and a little butter.
Let the whole simmer slowly for an hour. A few
minutes before it is served, take out the meat ; add to
60 ILLINOIS COOK BOOK.
the gravy some walnut catsup, or a little lemon or
walnut pickle. Boil up the gravy once more, and pour
over the meat. This is a very nice way to use up any
kind of cold meats or fowl. A little curry powder
may be used by those who love high seasoning.
Beef and Mashed Potatoes.
Mash some well cooked potatoes, add a little cream
or sweet milk, butter, salt and black pepper. Slice
cold beef and lay it at the bottom of a deep pie dish,
with salt, pepper, butter, and a little beef gravy, which
should always be saved ; cover the whole with a layer
of the potatoes, then another quantity of the meat, and
then potatoes, and seasoning, having potatoes reserved
for the top; make it higher in the middle of the dish
than at the edges ; put butter on the top and bake a
light brown.
Beef's Heart.
Get a heart of a nice young ox, wash it carefully,
and with a sharp knife remove from the inside of it all
sinews ; lay it in salt and water, and let it remain over
night ; put it on very early in the morning, and boil
till quite tender; then take out, put strips of ham fat,
as in a la mode beef, cut the holes with a long, slim
knife, or make them with a table steel; make a dress-
ing with bread crumbs and a little onion, pepper, salt,
and any herbs preferred; fill the heart, and roll it in a
dough made as for soda biscuit; roll about an inch
ILLINOIS COOK BOOK. 61
thick, and secure the edges with flour, that it will not
come open ; put in a pan, add water, and cover with
butter, baste well while roasting. This way is very
nice. It can be pinned in a cloth and boiled, if pre-
ferred. Make a nice gravy.
Beef Collops.
Cut the inside of a sirloin, or any other convenient
piece, into small circular shapes, flour and fry them ;
sprinkle with pepper, salt, chopped parsley, and shalot ;
make a little gravy in the pan; send to table with
gherkin or tomato sauce. Or : Cut thin slices of beef
from the rump, or any other tender part, and divide
them into pieces three inches long, beat them with the
blade of a knife, and flour them. Fry the collops in
butter two minutes ; then lay them into a small stew-
pan, and cover them with a pint of gravy, add a bit of
butter rubbed in flour.
Beef a la Mode.
Take a nice piece of round of beef, the size must be
regulated to the size of the family, cut holes about an
inch and a half apart, all through the meat ; have nice
long narrow strips of pork fat, and draw through the
holes, (that from the fat of ham is nicest ;) salt your
meat and let it remain an hour or two ; then put it into
vinegar, (not too strong,) let it remain 24 hours ; then
have in a. stove pot a nice large piece of butter, let it get
hot; put in your meat and let it brown nicely in this
butter, turning it often, and watching it carefully that
62 ILLINOIS COOK BOOK.
the butter does not scorch, (attention must be paid to
this to have it nice;) then set the pot on the back of the
stove, and pour in the vinegar in which the meat
had stood over night, and add pepper and spices,
(whole) cloves and allspice; let this simmer slowly
several hours till done tender ; strain the liquor it has
boiled in, and make gravy of it. In cutting slices of
the meat, cut it so you will have the bits of pork all
through the slice of meat. This is very nice for tea
cold.
Beefsteak fie.
Take rump steaks that have been well hung, cut in
small scallops ; beat them gently with a rolling pin ;
season with pepper, salt, and a little shalot, minced
very tine ; put in a layer -of sliced potatoes, place the
slices in layers with a good piece of fat and a sliced
mutton kidney; till the dish; put some crust on the
edge, and about an inch below it, and a cup of water
or broth in the dish. Cover with rather a thick crust,
and set in a moderate oven.
Staffordshire Beefsteak.
Beat them a little with, a rolling pin, flour and season,
then fry with sliced onion of a fine light brown; lay
the steaks into a stew pan, and pour as much boiling
water over them as will serve for sauce; stew them
very gently half an hour, and add a spoonful of catsup,
before you serve.
ILLINOIS COOK BOOK.
To Mince Beef.
, Shred the underdone part fine, with some of the fat ;
put it into a small stew pan, with some onion, (a very
little will do,) a little water, pepper and salt ; boil it till
the onion is quite soft, then put some of the gravy of
the meat to it, and the mince ; don't let it boil. Have
a small hot dish with bits of bread ready, and pour the
mince into it, but first mix a large spoonful of vinegar
with it.
Potted Beef.
Take three pounds of beef well salted, pick out any
gristle or skin that may be in it ; pound the meat care-
fully in a stone mortar, with a little butter, until it
becomes a fine paste ; season it by degress as you are
beating it, with black pepper, allspice, or pounded
cloves, mace, or grated untmeg. Put in pots, pressing
it down as closely as possible, and covering it about a
quarter of an ii\ch thick with clarified butter.
To Stew a Brisket of Beef.
Put the part that has the hard fat into a stew pot,
with a small quantity of water; let it boil up, and
skim it thoroughly ; then add carrots, turnips, onions,
celery, and a few pepper corns. Stew till extremely
tender ; then take out all the flat bones, and remove all
the fat from the soup. Either serve that and the meat
in a tureen ; or the soup alone, and the meat on a dish,
garnished with some vegetables. The following sauce
64 ILLINOIS COOK BOOK.
is much admired, served with the beef: Take half a
pint of the soup, and mix it with a spoonful of
ketchup, a teaspponful of made mustard, a little flour,
a bit of butter, and salt; boil all together a few min-
utes, then pour it round the meat.
Beef Balls,
Mince very fine a piece of tender beef, fat and lean ;
mince an onion, with some boiled parsley; add grated
bread crumbs, and season with pepper, salt, grated
nutmeg and lemon peel ; mix all together and moisten
it with an egg beaten ; roll it into balls, flour and fry
them in boiling fresh dripping. Serve them with fried
bread crumbs.
Beef Steak Smothered with Onions.
Cut up six onions very fine ; put them in a saucepan
with two cupsful of hot water, about two ounces of
good butter, some pepper and salt; dredge in flour.
Let it stew until the onions are quite soft, then have
the steak broiled, put into the saucepan with the
onions; then simmer about ten minutes, and send to
the table very hot.
Head Cheese.
Take a nice hog's head; have it nicely quartered
and washed well; let it remain in salt water a few
hours ; then put on to boil, throw in a little salt at first,
it will bring up the scum which must be removed ; boil
ILLINOIS COOK BOOK.
65
till the meat will drop from the bones; throw in, while
boiling, cloves, allspice, and some red pepper pod.
When done, remove from the tire, take out the meat
with a ladle, carefully remove all bones ; then with a
spoon or stick mash up all the meat, and mix well ;
put in a bag, and tie, then put a weight on it, and press
it; when cold remove a portion of the bag and cut
into thin slices, and serve with vinegar. The ears
should be cut off closely, and very carefully washed
before it is put on to cook.
Hoast Pig.
Take a pig that the weight is from seven to twelve
pounds, let it be about five weeks old. Have your
butcher kill and clean it ; a great deal depends on the
way it is dressed. "Wash it thoroughly inside and out-
side. Take some nice salt pork and chop it fine ; take
bakers loaf bread, pour cold water on it ; have some
potatoes boiled and mashed fine, one large chopped
onion, plenty of pepper, salt and butter, one raw egg,
and thyme, sweet basil, summer savory and sweet
marjoram ; mix all well together ; salt and pepper your
pig; fill it with the stuffing, and sew it up; bend the
knee joints up to the body, and tie the feet close, so
they will appear well when it comes to the table. Put
it in your dripping pan, salt and pepper and flour ; cut
nice large pieces of the fat of a raw ham and cover
over the top, it prevents its browning too fast. It
should be well basted, and often. It will take about
from mree to four hours to roast it well. Have the
66 ILLINOIS COOK BOOK.
liver, lights, and heart boiled tender and chopped for
the gravy. Put a lemon in its mouth before putting it
on the table.
Tripe Stewed.
Cut tripe into strips, put them in rich gravy, with a
lump of butter size of a hen's egg, rolled in flour;
shake until the butter is melted. Add a tablespoonful
of white wine, some chopped parsley, pepper, salt,
pickled mushrooms, and a squeeze of a lemon. Shake
well together, and stir until tender.
Lamb to Fry.
Fry slices of lamb in lard till they are a nice brown.
They are nice served on a dish of spinach, or on slices
of nicely toasted bread.
Calf's Head Pie.
Boil the head an hour and a half, or even longer;
put it into cold water, pepper, salt, and add a part of
a red pepper pod while boiling, remove the meat from
the bones. Boil the bones again in the same liquor
for an hour longer ; then strain it off, and set it away
till the next day. To make the pie, boil two eggs for
five minutes ; let them get cold, then lay them in slices
at the bottom of a pie dish, and put alternate layers of
meat and currant jelly, with pepper and chopped
lemon alternate, till the dish is full, sprinkling each
layer with pepper, salt and butter. Cover with a
ILLINOIS COOK BOOK. 67
crust, and bake, adding the liquor ^that was strained
the day before. This makes a delicious pot pic.
Mock Venison.
( MRS. DR. .PRICE, KY. )
Boil a quarter of mutton until tender. (For even-
ing companies.) Take a quarter of a pound of butter,
a pint of tomato cutsup, two tumblers of blackberry or
plum jelly, half tea cup of mixed mustard, (more if
it is not very strong,) one bunch of celery chopped
tine, (if you cannot get the celery, use the seed,) one
teaspoonful of black pepper, a fourth of a teaspoonful
of cayenne pepper, half pint Madeira wine or any
good cooking wine, a tablespoonful of sugar, more if
the jelly is acid; stew the whole well together; slice
the mutton -in thin slices in a chating dish, pour the
sauce over it, and serve hot. This will be sufficient
for a dinner or an ordinary evening party.
Mutton Sash.
Cut cold mutton into small pieces, fat and lean to-
gether ; make a gravy with the bones that you have
taken the meat from ; put on a little water, add pepper,
salt, an onion, butter, and a few potatoes cut up raw ;
let it boil till these are cooked ; take out the bones ;
take a little of the gravy up and thicken it with flour ;
put in your meat and let it boil up once, stirring it well,
and it is ready to be served up.
68 ILLINOIS COOK BOOK.
Veal
Requires particular care to roast it brown and nice.
Let the fire be the same as for beef; it should cook
slowly at first, and requires to be well cooked. When
first put in the oven it should be well basted. It should
be salted and peppered, a little flour and pieces of but-
ter put over the top ; as veal is seldom fat, it requires
either butter or any nice fryings.
A FILLET OF VEAL,
Of from ten to twelve pounds, will require from four
to five hours at a good fire ; some make a stuffing, or
forcemeat, and put it under the flap ; it is nice left to
eat cold or to make into a hash ; in cooking it, let it
brown nicely.
A LOIN
Is the best part of the calf, and will take about three
hours roasting ; cover the kidney fat with heavy, brown
paper; some cooks send kidneys to the table on but-
tered toast, which is eaten with the kidney and the fat,
which is much more delicate than any marrow. Take
care to keep up a good fire, so that your meat may
brown well.
A SHOULDER OF VEAL
Will take from three to tjiree and a half hours to
roast ; stuff it with the forcemeat, as you would a fillet
of veal.
NECK,
Best end, will take two hours. The scrag part is best
made into a pot pie or into broth ; season same as any
ILLINOIS COOK BOOK. 69
of the other pieces. If cut up nicely, it makes a nice
dish of curry ; put in potatoes, salt and pepper ; let it
boil till quite tender, and just before taking up, rub
together a little butter and flour to make a nice gravy;
a teaspoonful of curry powder is a great improve-
ment.
The hock and shin are used for soups. The legs, too,
are good soup pieces.
The chump end of the loin and the loin are roasting
pieces.. The hind leg and flank are used for cutlets, or
can be used to stuff and roast. Neck pieces are gen-
erally used for stews, pot pies and curries. There are
few dishes nicer than a nice dish of curried veal.
Curried Veal.
\
Cut your veal into small pieces, say three or four
inches long, just as you would for any other stew;
wash nicely, put into a clean iron pot or saucepan,
with water enough to cover it ; add pepper, salt, a few
pieces of nice salt pork, half a teacup of well washed
rice, butter the size of a hen's egg, and any kind of
herbs, if you like their flavor ; let it cook slowly you
can put in a few potatoes, they help to thicken the
gravy; if it should not be thick enough, wet up a little
flour, (be sure there are no lumps in it,) and turn in ;
then add a little curry powder, and you have a most
palatable dish. You can make nice curries frequently
of cold meats, such 'as are too often thrown into the
swill bucket.
70 ILLINOIS COOK BOOK.
Veal Patties.
( MRS. N. W. BROADWELL. )
Three pounds veal, chopped very fine; one slice of
salt pork; one onion, all chopped very fine; six crack-
ers, rolled fine; a piece of butter the size of an egg;
two eggs ; one teaspoonful salt, and one of pepper; half
a nutmeg; mix well together, form into a round loaf;
sprinkle bread crumbs, or rolled cracker, over the top,
with butter ; bake three hours, baste while baking. It
is very nice cold, sliced for supper ; the pork can be
left out, and more butter added, if you like.
A Plain Veal Pie.
Cut the meat from an uncooked breast of veal, and
stew it in a little water. Have ready a pie dish lined
with paste. Put in a layer of stewed veal with its
gravy, and a layer of sausage meat; then veal again,
and then sausage meat. Repeat till the dish is full.
Cover with paste, and bake it brown. A cheap and
good family pie.
Southern Stewed Veal.
Peel and boil a half dozen fresh spring onions, drain
them and slice thin and comely. Put the veal in a
stew pan, season with salt and a little cayenne; cover
the veal with the onions, and lay on them some bits of
fresh butter rolled in flour. Flavor with nutmeg and
lemon, if you like. This stew is very nice, and lamb
or chicken will make an equally nice one.
ILLINOIS COOK BOOK. 71
Veal Cutlets To Stew.
Cut them about half an inch thick, flatten them with
a chopper, and fry them in fresh butter or dripping.
When brown on one side turn and do them on the
other, continuing to do so till they are thoroughly
done, which will be in about a quarter of an hour.
Make a gravy of some trimmings, which put into a
stewpan with a bit of soft butter, an onion, a roll of
lemon peel, a blade of mace, some thyme, parsley, and
stew the whole over a slow fire for an hour, and then
strain it; put one ounce of butter into another pan,
and when melted mix with as much flour as will dry it
up ; stir this for a few minutes, then add the gravy by
degrees till the whole is mixed ; boil it five minutes,
then strain it through a sieve and put it to the cutlets.
Some browning may be added, together with mush-
room or walnut cutsup, or lemon pickle.
Fricandeau of Veal.
(MRS. R. E. GOODELL. )
Three pounds and a quarter of raw veal; three-
fourths of a pound of salt pork, chopped very fine;
one teaspoonful salt; one teaspoon black pepper ; a
little sweet marjoram, rubbed fine; four soda crackers,
powdered very fine ; three eggs, (raw,) mix well to-
gether with the hands, to make adhere ; form into a
large ball or roll, rub with butter, strew pounded
cracker over it, place it in a pan and bake slowly two
and a half hours. Slice, when cold, for tea. This is
used for evening parties.
72 ILLINOIS COOK BOOK.
Veal Sweatbread.
Trim a fine sweetbread (it cannot be too fresh) ; par-
boil it for five minutes, and throw it into a basin of
cold water. Roast it plain, or beat up the yolk of an
egg, and prepare some fine bread crumbs. When the
sweetbread is cold, dry it thoroughly in a cloth ; run a
lark-spit or a skewer through it, and tie it on the ordin-
ary spit; egg it with a paste brush, powder it well
with bread crumbs, and roast it. For sauce, fried
bread crumbs round it, and melted butter, with a little
mushroom catsup and lemon juice, or serve them on
buttered toast, garnished with egg sauce or with gravy.
Veal and Oyster IPie.
Make a seasoning of pepper, salt, and a small
quantity of grated lemon peel. Cut some veal cutlets,
and beat them until they are tender; spread over them
a layer of pounded ham, and roll them round ; % then
cover them with oysters, and put another layer of the
veal fillets, and oysters on the top. Make a gravy of
the bones and trimmings, or with a lump of butter,
onion, a little flour, and water ; stew the osy ter liquor,
and put to it, and fill up the dish, reserving a portion
to put into the pie when it comes from the oven.
Veal Loaf.
Take a cold fillet of veal, omit the fat and mince as
fine as possible, mix with one-fourth pound of fat ham,
chopped fine ; a teacup grated bread crumbs, a grated
ILLINOIS COOK BOOK. 73
nutmeg, two beaten eggs, a saltspoon of salt, and a
half saltspoon cayenne ; mix well together in the form
of a loaf. Glaze over with the yelk of egg, and strew
over pounded cracker. Set the dish in an oven, and
bake half an hour. Make a gravy of the trimmings of
veal, or some of the gravy left when the meat was
served the first day. Heat up the gravy, thickened
with the yelk of an egg dropped in just before taken
up, and serve the loaf with the gravy poured round it.
Veal Pie.
Take a shoulder of veal, cut it up and boil one hour,
then add a quarter pound of butter, pepper and salt,
cover the meat with biscuit dough, cover close and
stew half an hour, and it will be ready.
Veal Stuffing.
Chop half a pound of suet, put it in a basin with
three-quarters of a pound of bread crumbs, a tea-
spoonful of salt, a quarter of pepper, a little thyme,
three whole eggs, mix well. A pound of breadcrumbs
and one more egg may be used, it will make it cut
firmer.
Minced Veal.
Chop fine the pieces of cold roast veal; heat over
the gravy, or if none is left, melt a piece of butter the
size of an egg in a gill of hot water, stir till it is
melted, lest it become oily; when it boils, put in the
9
ILLINOIS COOK BOOK.
veal and cover it, stir it several times while cooking;
season with pepper and salt. Toast a few slices of
bread and lay on the dish, put the veal on the toast.
Veal Patty.
( MRS. HERVEY ELLIOTT. )
Four pounds of veal,
One pound and a half of pickled pork,
Three eggs,
Six crackers.
Chop the pork and veal about as iine as mincemeat;
then add the eggs, well beaten, and the crackers finely
rolled; season with salt and pepper to suit the taste.
Bake about two hours, occasionally basting it.
Breast of Veal.
Cover it with the caul, and, if you retain the sweet-
bread, skewer it to the back, but take off the caul
when the meat is nearly done ; it will take two and a
half to three hours' roasting; serve with melted butter
and gravy.
Veal Dressed with White Sauce.
Boil milk, or cream, with a thickening of flour and
butter; put into it thin slices of cold veal, and simmer
it in the gravy till it is made hot without boiling'
When nearly done, beat up the yolk of an egg with
any nice table sauce that suits the taste ; pour it gently
to the rest, stirring all the time ; let it just come to a
boil, and it is done.
ILLINOIS COOK BOOK. 75
Sandwiches, (Very Fine.)
. Chop the ham or tongue very fine ; add mustard,
pepper, extract of celery, and melted butter to taste,
and hot water enough to make it spread. Have fresh,
light bread, (or beaten biscuits,) cut thin, butter, and
then spread on the prepared meat.
Veal Minced.
Cut veal from the bone into small pieces; put in
veal or mutton gravy, pepper, salt, a little butter, cat-
sup, if it is liked. Put it into a saucepan, and simmer
it slowly; when nearly done thicken with a little flour
rubbed up with butter, stir in, giving it time to thicken
well.
Fricasseed Chicken.
Cut up chicken, and boil with a slice or two of pork
in sufficient water to cover, till quite tender. Fry some
pork, and when cooked a little, drain the chicken and
fry with the pork till quite brown. Then take out, and
pour the broth into the frying pan, with the pork fat,
and make a gravy thickened with browned flour; season
well with butter, and put the chicken into the gravy.
Be sure and have the fat quite hot when the chicken
is put in, so it will brown readily.
Roast Turkey.
See that your turkey is washed and free from all
small feathers; examine the inside well that nothing is
left there that ought to be removed ; remove the craw
76 ILLINOIS COOK BOOK.
and wind pipe, that is often carelessly left in. Make
a stuffing as for " roast pig," if it is liked, if not, any
plainer dressing will do ; fill your turkey, and sew it
up. Salt and pepper to your taste, dredge on flour ;
put bits .of butter on the top. A turkey of ten pounds
will take about three hours to cook. It should be well
basted and kept from blistering, if it blisters it is cook-
ing too fast. Turkey should be cooked very thoroughly,
if it browns to rapidly, put a paper of three or four
thicknesses over it. The giblets should be put on
early and boiled very tenderly, and then chopped as
fine as it can be chopped and the gravy made of it.
To make the gravy, take the giblets after they have
been chopped, put pepper, salt and butter, and dredge
in sufficient flour to make it thick enough. When
your turkey is removed from the pan, pour in sufficient
gravy from the pan on the giblets, and boil it.
Hoast Goose.
A goose should be roasted in the same manner as a
turkey. It is better to make the stuffing with some
mashed potatoes ; always an onion, as a goose is' not
good without it, (the onion can be omitted in a turkey.)
Put salt, pepper, butter, and a little sage; stuff and
roast well. Some like goose a little rare, that is a
matter of taste. Apple sauce is good to eat with goose.
Roast Ducks.
Ducks should be, as well as all other fowls, washed
with great care ; they should be wiped dry and singed
ILLINOIS COOK BOOK. 77
well, then wiped again. They should be stuffed with
a stuffing as for goose. A pair of ducks will cook in
about an hour. Baste them well, and dredge them
well with flour to make them brown. Canvass back
ducks are generally cooked without stuffing.
Egg Frizzle.
Pour boiling water on to dried beef, that has been
slivered very tine; change the water a time or two, if
the beef is too salt, then pour off the water, and frizzle
the beef in butter. When done, break in two or three
eggs, and stir till the egg is hardened. This may be
done without the egg, if preferred.
Sauce for Roast Beef or Mutton.
Grate horseradish on a bread grater into a basin ;
then add two tablespoonsful of cream, with a little mus-
tard and salt; mix them well together; then add four
tablespoonsful of the best vinegar, and mix the whole
thoroughly. The vinegar and cream are both to be
cold; add a little powdered white sugar. This is a
very line sauce, it may be served in a small tureen.
Croquettes.
These are a sort of mince meat dumpling. Take
some cold veal, chicken, lobster, or tender cold beef,
chopped tine. Put a half tablespoon butter in a sauce-
pan on the tire. When melted, put in a piece of onion
chopped tine; fry a little; add half a tablespoon of
78 ILLINOIS COOK BOOK.
flour. When it browns put in the minced meat ; stir
it steadily, and add salt and pepper. Then add a gill
and a half of broth, and set the pan a little off the tire
to simmer. Chop three stalks of parsley fine, and
mix it on the fire, stirring all the time. Then break in
two eggs, stirring faster; in two or three minutes take
it from the fire and set it to cool. Thus far has occu-
pied about ten minutes. When the meat is cold, sift
some flour on the board; take a lump of the mince the
size of an egg, or larger, roll it in the fine flour, dip it
in a cup of beaten eggj drain and roll it in bread
crumbs ; have a quantity of boiling suet, or drippings
in a frying pan, and fry the croquettes in them for a
couple of minutes, till brown. Put in a colander, and
let the fat drain off.
An Economical Dish.
Steam or boil some mealy potatoes ; mash them to-
gether with some butter or cream, season them, and
place a layer at the bottom of the pie dish ; upon this
place a layer of finely chopped cold meat, or fish of
any kind, well seasoned; then add another layer of
potatoes, and continue alternating these with more
chopped meat until the dish is filled. Smooth down
the top, strew bread crumbs upon it, and bake until it
is brown. A very small quantity of meat serves in
this manner to make a nice, presentable little dish. A
sprinkling of chopped pickles may be added, if con-
venient, and when fish is employed, it eats better if
first beaten up with raw eggs.
ILLINOIS COOK BOOK. 79
French Stew.
Cut into pieces two or three pounds of the lean of
fresh, tender beef, veal or pork, and peel and slice a
quarter of a peck of ripe' tomatoes ; season the whole
with a little pepper and salt. Put the whole into a
stew pot, and cover it close, opening it only occasion-
ally to see how it is cooking. Put no water to stew,
the juice of the tomatoes is enough liquid. When the
tomatoes are dissolved, stir in a piece of fresh butter
dredged with flour. Let it stew about a quarter
of an hour longer. When the meat is done through,
have ready some bits of very dry toast cut in a three-
cornered shape, leaving the crust off. Dip the toast
for a moment in some hot water, butter it, and stand it
up around the inside of a deep dish. Fill in the stew
and serve hot.
Potatoes Roasted under Meat.
Half boil large potatoes, drain the water from them,
and put them into an earthen dish or small tin pan,
under meat that is roasting, and baste them with some
of the dripping. When they are browned on one side,
turn them and brown the other, send them up round
the meat, or in a small dish.
For a French Pot an Feu.
Put into a large earthen pot or pipkin six pounds of
good fresh beef, and four quarts of water. Set it on a
slow fire, skim it when it simmers, and when nearly
80 ILLINOIS COOK BOOK.
boiling add one teaspoonfnl salt, half a pound of liver
cut in pieces, and some black pepper ; add two or three
large carrots sliced, four turnips pared and quartered,
eight young onions peeled and sliced thick, two onions
roasted whole, a head of celery cut up, a par snip sliced,
and six potatoes pared and quartered ; also a bunch of
sweet herbs. Let all boil slowly and steadily, skim-
ming well; let it simmer live or six hours. Lay some
large slices of bread in the bottom of a tureen, pour
the soup upon it. This is a very good, plain dish.
9 Plain Family Irish Stew.
Take about two pounds of scrag or neck of mutton ;
divide it into ten pieces, lay them in the pan ; cut eight
large potatoes and four onions in slices, season with
one teaspoonful and a half of pepper, and three of
salt ; cover all with water ; put it into a slow oven for
two hours, then stir it all up well, and dish up in deep
dishes. If you add a little more water at the com-
mencement, you can take out when half done a nice
cup of broth.
Sow to Cut a Chicken to Fry.
Have a sharp knife to begin with; then cut the
wings off first; then the legs, cutting them carefully
and neatly; throw each leg toward the back of the
chicken and sever it from the body through the hip
joint; next cut the chicken through the back; remove
the lower portion of the back, then the neck piece,
ILLINOIS COOK BOOK. 81
cutting it off through the rib joints ; this leaves the
breast piece, which should be cut in two lengthwise. A
chicken cut up in this way looks much neater than to
cut it in any other way. The leg can be cut in two
pieces, making it more handy to serve at the table.
With care, and a little practice, this art may be easily
learned.
Stewed Habbits.
Cut the shoulders of the rabbits, and throw them
into a little salt and water to draw out the blood ; when
ready, cut them in pieces and put them in a pot with
water enough to cook them; wash and peel some nice
potatoes and cut them in pieces, and put in with the
rabbit ; let it stew till the rabbit is cooked very tender ;
then take flour and butter and rub them well together,
and stir in ; let it boil up till it makes a nice gravy ;
pepper and salt to suit the taste.
Rabbit Pot Pie.
Prepare the rabbits by cutting them up and putting
them into a little salt and water ; let them remain till
cleansed from all blood spots. Make a dough, not too
short, and if you wish a boiled pot pie, put in your
rabbits and potatoes intermixed with pieces of the
dough, that should be rolled out about half an inch
and cut in oblong pieces ; put in the dough alternately
with the potatoes and rabbits ; put salt, pepper and but-
ter, and water enough to cook it and make the gravy ;
82 ILLINOIS COOK BOOK.
put a crust on the top of the pot ; let it boil slowly, and
if you wish the top crust browned, heat a griddle or
cover and put on till it is brown. When your dinner
is ready to serve, have your dish or platter ready,
take off the top crust, and with a ladle dip up the
rabbits ; the gravy will be thick enough, unless there
was too much water put in. When all. is out, pour in
your gravy and put on the top crust. Pot pies are
made the same way to be baked.
Chicken, veal, pigeons, squirrels and quails are
made into pot pies, the same directions answering for
all. Care should be taken not to put to put too much
water, and there should be quite enough to cook the
pie, leaving enough to make enough gravy or the pie
will be very dry. All such pies or stews should be well
seasoned.
Broiled Rabbits.
Take the hind quarters of the rabbit and v pound
them well; salt and pepper, and have your gridiron
well greased and heated ; put them on and let them
broil slowly. When done, butter and send to the
table hot. The butter should be melted in a pan, with
a little sprinkle of flour and a good deal of pepper.
Put the rabbits in a piece at a time, and with the
pounder mash them into the butter.
Broiled Quails.
These are the nicest of birds, and require great care
to have them nicely cooked. They are considered
ILLINOIS COOK BOOK. 83
best when nicely broiled. Each quail should be picked
over carefully, then they should be pounded slightly
with the steak pounder, to break the bones and give
them an opportunity to broil. A very nice way to
serve them is to toast bread a light brown, and butter
each piece well; lay a bird on each piece of the toast,
and pour the butter in which they were dipped over
the whole. If the toast is not liked, serve without.
Potted Rabbit.
Take very young fat hares or rabbits ; wash and soak
them in salt and water ; then take them out of the
water and wipe each piece quite dry; pepper, salt,
and flour them well, and fry them nicely in hot lard;
then take them from the stove and put them in a stone
jar; pour the gravy, which should be made like
chicken gravy, over them, adding one pint of boiling
water; set this jar, which must be covered tight, in the
oven, and let it remain about an hour and a half.
The English think this a choice dish, and add one
tumbler of good port wine.
Stewed Prairie Chidden.
Out the chickens in pieces, wash and pick off all
small feathers ; put them in a pot, with just enough
water to cook them, with salt, pepper and butter.
Make a nice gravy of flour and butter, and stir in just
before taking them up. Prairie chickens, if young,
are splendid broiled.
84 ILLINOIS COOK BOOK.
Fried Chickens.
This is one of nicest ways that chickens can be
cooked, and there is no way that requires more
attention. If chickens are killed and picked at home,
they should not be allowed to remain in the boiling
water in which they are scalded; they should be
picked as quick as possible, and then as soon as they
are thoroughly cleaned, throw them into cold water
till you are ready to cut them up ready for frying.
Each piece should be salted and peppered, and dredged
with flour ; have the lard hot, and after all the pieces
are in, cover with a tight fitting cover, let it fry
slowly. Make a gravy by putting a little flour in
the skillet, (after you have taken up the chickens.)
Pour in boiling water and then a little milk or cream ;
pour gravy over the chickens, or serve in a gravy boat.
Chicken Salad.
For two chickens, take
The yolks of eight hard boiled eggs,
One small teaspoonful of salt,
One-half of a teaspoonful of cayenne pepper.
One-half a wine glass made mustard,
One wine glass and a half of vinegar,
Two wine glasses of sweet olive oil.
As much celery as there is chopped chicken.
The chicken can be chopped very tine, or in larger
pieces, as taste may dictate; chop celery tine; chop
eggs very tine, mix with the chicken ; then add the
ILLINOIS COOK BOOK. 85
celery and other ingredients ; add more vinegar, if too
dry, and black pepper. To tins quantity about eight
good sized pickles may be chopped tine and added,
many think them an improvement.
Mayonaise.
A SUPPEK DISH.
Six hard boiled eggs, (yolks only,)
Four tablespoonsful mixed mustard,
One teaspoonful salt,
One teaspoonful sugar,
Ten tablespoonsful of vinegar,
Ten tablespoonsful of rich cream,
One teaspoonful celery seed.
Slice cold fowl, or other delicate meat, and lay in
the above mixture two or three hours before tea ; wash
lettuce and put on ice; just before tea is ready lay al-
ternate layers of meat and lettuce, leaving lettuce for
the top. Pour dressing over the whole.
Smothered or Baked Chickens.
Your chickens should be large and fat; split them
down the back and put them in your dripping pan;
salt and pepper, with plenty of butter put over the
top ; set them in the stove, with water sufficient to cook
them. This is baked chicken. If you wish them
smothered, cover a closely fitting pan over them, and
let them cook slowly; put flour over the top before
you put them in the stove. Make gravy with flour in
the dripping pan in which they are cooked.
86 ILLINOIS COOK BOOK.
To Cook Calf's or Beef's Liver.
Cut the slices half an inch thick ; put in a pan and
pour over them some boiling water till it becomes
white ; pour off the water ; salt, pepper, and flour each
slice, and fry in hot lard ; turn often, that it may not
become hard when done ; take up on your dish ; shake
flour into skillet; add a little salt and pepper, and
sweet milk enough to make a nice, thick gravy ; let it
boil up once and pour over your liver. Always
remove the skin from the li ver before frying it.
VEGETABLES
There is nothing in which the difference between an
elegant and an ordinary table is more seen than in the
dressing of vegetables, more especially of greens.
They may be equally as fine at first, at one place as at
another, but their look and taste are afterward very
different, entirely from the careless way in which they
have been cooked. They are in greatest perfection
when in greatest plenty when in full season. By sea-
son, we do not mean those early days, that luxury in
the buyers and avarice in the sellers, force the various
vegetables ; but the time of year in which, by nature
and common culture, and the mere operation of the
sun and climate, they are in most plenty and perfection.
Potatoes and peas are scarcely worth eating before
mid-summer.
Unripe vegetables are as insipid and unwholesome as
unripe fruits. As to the quality of vegetables, the middle
size are preferred to the largest or the smallest; they
are more tender, juicy, and full of flavor just before
they are quite full grown; freshness is their chief
value and excellence, and I should as soon think of
roasting an animal alive as of boiling a vegetable after
it is dead. The eye easily discovers if they have been
88 ILLINOIS COOK BOOK.
kept too long. They soon lose their beauty in all
respects.
Roots, greens, salads, etc., and the various produc-
tions of the garden, when first gathered, are plump
and firm, and have a fragrant freshness no art can give
them again ; though it will refresh them a little to put
them into cold spring water for some time before they
are dressed.
TO BOIL THEM
In soft water will preserve the color best of such as
are green. If you only have hard water put to it a
teaspoonful of soda.
TAKE CARE TO WASH
t
And cleanse them thoroughly from dust, dirt and in-
sects. This requires great attention. Pick off all the
outside leaves ; trim them nicely ; lay them in a pan of
clear, cold water, with a little salt in it, and let them
remain an hour at least before cooking.
TO HAVE VEGETABLES DELICATELY CLEAN,
Put on your pot with sufficient water and a little salt ;
make it boil and skim it perfectly clean before you put
on greens of any kind to cook. They should not be
put in till the water boils briskly. The quicker greens
boil the greener they will be.
WHEN VEGETABLES SINK
to the bottom of the pot they are generally done
enough, if the water has been kept boiling Take
them up immediately or they will lose their color and
goodness; drain off all the water before sending to the
ILLINOIS COOK BOOK. 89
table. This branch of cooking requires the most vigi-
lant attention. If vegetables are a minute or two too
long over the tire, they lose all their beauty and flavor.
If they are not thoroughly boiled tender, they are very
indigestible.
TO PRESERVE OR GIVE COLOR
in cookery, many good dishes are spoiled; but the
rational epicure who makes nourishment the main end
of eating, will be content to sacrifice the shadow to
enjoy the substance. Once for all, take care that your
vegetables are fresh; for the fishmonger often suffers
for the sins of the cook, so the cook often gets unde-
servedly blamed instead of the green grocer. -
Potato Cakes.
Peel enough good sized potatoes for a meal for the
family ; grate on a coarse grater, and stir in from three
to five eggs ; then add a little flour more eggs will not
hurt them; stir. well, and fry in hot lard, and, if tried
once, my word for it, they will be tried again and often.
Potatoes.
There are few articles in families more subject to
waste, both in paring, boiling, and being actually
thrown away, than potatoes ; and there are few cooks
but what boil twice as many potatoes every day as are
wanted, and fewer still that do not throw the residue
away as totally unfit, in any shape, for the next day's
10
90 ILLINOIS COOK BOOK.
meal ; and yet, if they would take the trouble to heat
up the despised cold potatoes in many or any of the
various dishes recommended, they would find a cheap
and very agreeable appendage to either the breakfast
or dinner table. We are all potato eaters, (and esteem
them beyond any other vegetable,) yet few know how
to cook them well.
Plain Boiled Potatoes.
Put them into a saucepan with scarcely sufficient
water to cover them. Directly the skin begins to
break, lift them from the fire, and as quick as possible
pour off every drop of the water. Then place a coarse
(we need not say clean) towel over them, and return
them tcrthe fire again until they are thoroughly done
and quite dry. A little salt should have been added
to the water before boiling. Care should, of course,
be used that they do not scorch or burn.
Potatoes to Mash.
These should be boiled in the same manner as the
above directions ; peeled, and mashed till there are no
lumps of the potato left ; salt to the taste ; butter the
size of an egg for about a dozen potatoes ; a little good
sweet cream or new milk; mash well together and
serve while hot.
Mashed Potatoes
May be put into a pie plate of tin or earthenware,
ILLINOIS COOK BOOK. 91
smoothed over the top till quite round; make a hole
in the centre, put in a lump of butter, and set it in
the stove and let it brown nicely. Some persons beat
up the yolk of an egg and put over it, this is a
matter of fancy altogether.
Baked Potatoes.
Wash very clean your potatoes, cutting a small piece
from each end, by so doing the steam or heat escapes,
and the potatoes are more dry and mealy. Do not let
let them remain in the oven to get too hard and dry ;
judgment should be used to have them just done in
time to serve, as they will be spoiled if they remain
long in the oven.
Potatoes Fried Whole.
When nearly boiled enough, put them into a stew
pan with a bit of butter or some clean beef drippings ;
shake them about often to prevent burning, till they
are brown and crisp ; clear them from the fat. It will
be an improvement if they are floured and dipped into
the yolk of an egg, and then rolled in finely sifted
crumbs.
Tomato Omelet.
Select your tomatoes ; pour over them boiling water
to remove the skins ; then chop them, and put them in
a saucepan without any water; put one or two onions
chopped fine, a lump of butter the size- of an egg, pep-
92 ILLINOIS COOK -BOOK.
per and salt to the taste ; cook slowly, and till they are
pretty well cooked; then have ready the yelks of two
eggs, well beaten, with half a teacup of sweet cream,
and pour this into the cooked tomatoes, just before you
take them from the stove, stir well; do not leave this
on the stove after the eggs are stirred in, else the eggs
and cream will curdle.
Potatoes Escolloped,
Mash potatoes in the usual way ; then butter some
nice, clean scollop shells, patty pans or saucers; put
in your potatoes ; make them smooth at the top, strew
some bread crumbs over them; rub, or pour, over each
a little melted butter ; set them in the oven to brown ;
when done, take them out and turn them over, and if
the under side is not browned, set them again into the
oven a few minutes.
Saratoga Fried Potatoes.
Peel and slice large, nice potatoes, slice them very
thin ; have a kettle with lard, and when it boils, put in
a portion of the potatoes, and fry them a light brown ;
keep moving them about till they are crisp ; take them
from the lard with a skimmer, let them drip free of the
lard ; send them to the table hot ; salt may be added
after they are taken up, or they can be salted before
frying. When they are used in winter for breakfast,
they should be prepared over night and thrown into
salt water; in the morning, dip them from the water;
lay them in a clean, dry cloth, and wipe off all the
ILLINOIS COOK BOOK.
water, then fry them as above. This way of prepar-
ing them over night in winter is better, as the mornings
are so very short, and it takes considerable time to pre-
pare them. This way is preferred to almost any other
way of frying potatoes. It would not do for an every
day dish, as it takes considerable lard, and would be
rather expensive at the end of a year.
Potato Fritters.
( MBS. RYAN. )
Three eggs, one quart sweet milk, and a little flour ;
rub in the flour with the eggs, salt to the taste. The
batter must not be too thin. Then add well mashed
potatoes ; have a little lard in a skillet, it must be hot,
and drop the mixture in by spoonsful in small cakes ;
fry a light brown. They must be eaten hot.
Plain Fried Potatoes.
Potatoes can be par-boiled, and the skins removed ;
then sliced and fried, for either breakfast or dinner;
and the potatoes left from dinner, put away carefully,
are nice sliced and fried.
French Batter for Frying Vegetables.
Moisten a little flour with water, and add to it a
small quantity of salt, a tablespoonful of olive oil, and
a spoonful and a half of French brandy ; beat up the
mixture thoroughly, and when you are ready to use it,
94 ILLINOIS COOK BOOK.
beat into it the white of an egg previously beaten to a
strong froth. This batter may be used for frying
sweet entremets, in which case sugar must be put
instead of salt.
Potato Snow.
Pick out the whitest potatoes, put them on in cold
water ; when they begin to crack open, pour off the
water and put them in a clean saucepan before the fire
till they are quite dry, and fall to pieces ; rub them
through a wire sieve on the dish they are to be sent to
the table in, and do not mash them, but let them
remain as they fall from the sieve. They should be
salted, of course, while they are boiling.
Squash.
Gather the summer squashes when young and ten-
der. If the scallop, the seeds will do no harm ; cut it
in quarters, and boil in a bag until tender ; squeeze out
all the water, and season with salt and butter ; pepper
can be added at the table.
Turnips
Should always be boiled whole, and put in much after
either carrots or parsnips, as they require less boiling.
When used in stews, they are cut into small pieces the
size of dice, or made into shapes with a little instru-
ment to be found at all cutlery shops. They may be
mashed in the same manner as parsnips, but some per-
ILLINOIS COOK BOOK. 95
sons add the yelk of a raw egg or two. They are also
frequently made into a puree to thicken mutton broth.
String Beans.
Gather them while young enough to break crispy ;
break off both ends, and string them ; break in halves,
and boil in water with a little salt, until tender; drain
free from water, and season with butter.
Succotash, or Corn and Beans.
If old beans are used, they must be soaked over
night, and parboiled in two waters before putting in
the pork. The corn should be added to the beans and
pork about fifteen minutes before the hour for serving
the dinner. It is well to boil the cobs with the beans
and pork in the last water. Remove them before
adding the corn. For using beans not fully ripe, one
change of water is sufficient ; the pork can be parboiled
at the same time. Beans for succotash should remain
whole ; care must be taken that they boil gently, so as
not to break them. Considerable water is generally
used in boiling the beans, that no more need be added
when the corn is put in ; most persons like consider-
able soup in this dish. Families can be governed by
taste in this. Dish the corn and beans in a deep dish
with the broth, and season with butter and a very little
salt; use no pepper, if any person desire it, it is easily
added. Serve the pork on a platter, after taking off
the skin and dotting it with pepper, by dipping the
96 ILLINOIS COOK BOOK.
little finger in ground pepper and pressing it on the
pork.
Tomato Stew.
Take large, ripe tomatoes, scald, peel and quartei
them, and sprinkle them with a little salt and pepper.
Put in a stewpan some thin, tender beef steaks, lamb
or mutton chops. Bury the meat in the tomato, and
add bits of fresh butter rolled in flour and sugar, if
you do not like the acid of the tomatoes ; add a chopped
onion or two, if you like it. Cook slowly till the meat
is done and tomatoes all dissolved to a pulp. Add no
water to this stew. A very wholesome dish.
Sweetbreads and a^llifiowers.
Take four large sweetbreads and two cauliflowers.
Split open the sweetbreads and remove the gristle.
Soak them awhile in lukewarm water ; put them into
a saucepan of boiling water, and set them to boil ten
minutes. Afterward lay them in a pan of cold water
to make them firm. The parboiling is to whiten
them. Wash, drain and quarter the cauliflowers.
Put them in a broad stewpan with the sweetbreads on
them ; season with a little cayenne and a little nutmeg
add water to cover them. Put on the lid of the pan
and stew one hour. Take a quarter of a pound of
fresh butter and roll in two tablespoons of flour;
add this with a teacup of milk to the stew, and give it
one boil up, and no more. Serve hot, in a deep dish.
This stew will be found delicious.
ILLINOIS COOK BOOK. 97
To Stew JRed Cabbage.
Slice a small, or half a large red cabbage, wash and
put it into a saucepan with pepper, salt, no water but
what hangs about it, and a piece of butter; stew till
quite tender, and when going to serve, add two or
three spoonsful of vinegar, and give one boil over the
fire. Serve it for cold meat, or with sausages on it.
Fried Egg Plant.
Peel the egg plants, slice them thin, sprinkle a little
salt over them,* and let them remain half an hour ;
wipe the slices dry, dip them into beaten yelk of egg,
then into grated cracker, and fry them a light brown
in boiling lard, seasoning them slightly with pepper
while they are cooking. Another way is to parboil the
egg plants, after they are peeled, in water with a little
salt, then slice thin, dust them with corn meal, flour,
or corn starch, and fry them brown.
Green Corn Dumplings, '
A quart of young corn grated from the cob,
Half a pint of wheat flour sifted,
Half a pint of milk,
Six tablespoonsful of butter,
Two eggs,
A saltspoonful of salt,
A saltspoonful of pepper,
Butter for frying.
Having grated as tine as possible sufficient young fresh
98 ILLINOIS COOK BOOK.
corn to make a quart, mix with it the wheat flonr, and
add the salt and pepper. Warm the milk in a small
saucepan, and soften the butter in it. Then add them
gradually to the pan of corn, stirring very hard, and
set it away to cool. Beat the eggs light, and stir them
into the mixture when it has cooled. Flour your
hands and make it into little dumplings. Put into a
fryingpan a sufficiency of fresh butter, (or lard and
butter in equal proportions,) and when it is boiling hot,
and has been skimmed, put in the dumplings, and fry
them ten minutes or more, in proportion to their thick-
ness. Then drain them, and send them hot to the din-
ner table.
Green Corn in Winter.
Take tender green corn, (sweet corn is best,) boil it
ten minutes. Then cut it from the cob and dry it in
the sun. Corn preserved in this way will keep for
years, and will be perfectly fresh when brought on the
table. To prepare for use, cook it until tender in as
little water as possible. When nearly done, add milk,
butter and salt to taste.
Tomato Pudding.
Pour boiling water on tomatoes, remove the skins ;
put in the bottom of the pudding dish some bread
crumbs, them slice the tomatoes on them, season with
sugar, butter, pepper and salt; add some more bread
crumbs, then the sliced tomatoes and seasoning; and if
ILLINOIS COOK BOOK. 99
the tomato does not wet the bread crumbs, add a little
water. Then, for a small pudding, beat up two eggs,
and pour over the top. Bake about twenty minutes.
To Broil Tomatoes.
Wash and wipe the tomatoes, and put them on the
gridiron over live coals, with the stem down. When
that side is brown turn them and let them cook
through. Put them on a hot dish and send quickly to
table, to be there seasoned to taste.
To Bake Tomatoes.
Season them with salt and pepper; flour them over,
put them in a deep plate with a little butter, and bake
in a stove.
Fricasseed Egg Plant.
Having peeled and sliced the egg plants, boil them
in water with a saltspoonful of salt, until they are
thoroughly cooked. Drain off the water, pour in suf-
iicient milk to cover the slices, and add a few bits of
butter rolled in flour ; let it simmer gently, shaking the
pan over the fire till the sauce is thick, and stir in the
beaten yolks of two or three eggs just before it is
served.
Beets.
These should be, as all other vegetables should be,
fresh gathered, carefully selected, well washed, and
100 ILLINOIS COOK BOOK.
they should be put into cold water. In cutting off the
tops, do not cut too closely, or you will lose the rich,
red color. They should be salted while boiling, and
when done, taken up and thrown a few moments
into' clear, cold water, the skin will then slip off easily ;
slice them thin, and dress with butter and pepper;
vinegar, if it is preferred.
Parsnips.
These are a nice winter vegetable, and are very nice
boiled and 'dressed with butter, pepper and salt. They
should be sliced lengthwise. A very nice way is to
have butter hot in a skillet, and lay each piece nicely
in the butter, and fry, turning over, that both sides
may be browned.
Cabbage.
The Early York is a nice summer cabbage, and
should be boiled with nice salt pork or corned beef, or
a piece of brisket, either is nice, and makes a good
family dinner.
Asparagus
Should be young, and freshly cut; boil in a litt)^
salted water; they should be tied carefully before put-
ting in the water ; (have nice bread toasted, if it is
liked that way;) when done, take up, cut off the
string, pour over the toast, if used, and if not, dress it
with melted butter.
ILLINOIS COOK BOOK. 101
~Peas.
Boil peas in salted water, and dress with butter.
Some make a drawn butter, and some put cream and
butter; all tastes are not alike. In the manner of
cooking, that must be left to the tastes of those who
are to eat them; but one thing should always be looked
carefully to, that is to be sure they have not lain in
the market for a week or more; they are not only
unfit to eat, but are very unhealthy.
String Beans.
These should always be gathered fresh ; string them,
by breaking oif both ends and pulling off the string
that is on either side ; they should then be broken.
Always boil bacon with these.
To Preserve Mushrooms.
To each quart of mushrooms allow three ounces of
butter, pepper and salt to taste, the juice of one lemon,
clarified butter. Peel the mushrooms, put them into
cold water, with a little lemon juice ; take them out
and dry them very carefully in a cloth. Put the but-
ter -into a stewpan capable of holding the mushrooms ;
when it is melted, add the mushrooms, lemon juice,
and a seasoning of pepper and salt; draw them down
over a slow fire, and let them remain until their liquor
is boiled away, and they have become quite dry, but be
careful in not allowing them to the stick to the bottom
102 ILLINOIS COOK BOOK.
of the stewpan. When done, put them into pots, and
pour over the top clarified butter. If wanted for im-
mediate use, they will keep good a few days without
being covered over. To re- warm them, put the mush-
rooms into a stewpan, strain the butter from them, and
they will be ready for use.
Mushrooms Stewed in Gravy.
One pint of mushroom buttons, one pint of brown
gravy, quarter of a teaspoonful of grated nutmeg,
cayenne and salt to taste. Make a pint of brown
gravy, cut nearly all the stalks away from the mush-
rooms and peel the tops; put them into a stewpan,
with the gravy, and simmer them gently from twenty
minutes to half an hour. Add the nutmeg and a sea-
soning of cayenne and salt, and serve very hot.
Baked Sweet Potatoes.
Wash them perfectly clean, wipe dry, and bake in a
quick oven, according to their size half an hour for
small ones, and from three-quarters to an hour for
larger ones. Let the oven have a good heat, and do
not open any more than necessary to turn them, until
they are done.
Roasted Sweet Potatoes.
Having washed them clean and wiped them dry ;
cover them with ashes, and then with hot coals;
watch them closely that they do not burn. (This can
ILLINOIS COOK BOOK. 103
only be done when yon burn wood, and can be done in
the hearth of the stove.)
Soiled Sweet Potatoes.
Wash them clean, put them in a pot or stewpan and
pour boiling water over to cover them ; cover the pot
close, and boil fast for half an hour or more, accord-
ing the size ; try them with a fork ; when done, drain
off the water, take off the skin and serve.
Fried Sweet Potatoes.
Cold sweet potatoes may be cut in slices, across or
lengthwise, and fried in hot lard or butter.
Summer Squash.
Squashes to be tit to eat, must be fresh, if they are
not, the outside will be crisp when cut with the nail.
Cut them in small pieces, and if not very tender, pare
off the outside skin, scrape the seed from the inside ;
wash them and put them in a saucepan and cook till
tender ; add salt to make them palatable. After they
are cooked well, let them cook down slowly till all the
water is all cooked out and they are thick; then dress
them with butter and pepper; put them in a dish;
smooth them over the top, and they are ready for the
table.
Young Beets.
Wash fresh pulled young beets; break the tops
104 ILLINOIS COOK BOOK.
from them, pick from them all the withered leaves,
and put them with the beets into a pot of hot water;
cover it, and let them boil fast for half an hour, or
longer, if the beets are large; then take the tops into
a colander, and press all the water from them ; take
the beets into a pan of cold water and rub off the skin
with the hand: put the pressed tops into a dish, slice
the beets over them ; make a small cup of vinegar
hot, with a bit of butter the size of an egg ; add salt
and pepper to the taste ; add a teaspoonful of made
mustard, if liked. If the stalks of beet tops are long,
cut them from the beets and the leaves, tie them in
bunches and boil, and serve like asparagus.
Greens and Sprouts.
Cabbage sprouts, young beet tops and the green,
young turnips, are boiled with salt meats or in clear,
salt water.
Spinage.
Spinage should be carefully picked over and well
washed, and let remain in cold water till ready to cook ;
have your water boiling and salted; put in your
spinage, and do not let it boil more than twenty minu-
tes. When time to serve, drain in a colander till all
the water has drained off; then dress with butter and
pepper. Another way to dress it, is to drain it as dry
as you can, and put it in a chopping bowl, chop it
very line indeed ; have ready eight or ten hard boiled
ILLINOIS COOK BOOK. 105
eggs, chopped as tine as you can chop them; mix the
the eggs well through the spinage; put butter and pep-
per. It will have to be returned to the stove and
warmed again before putting it on the table.
Slaw.
Two eggs, well beaten,
One teaspoonful dry mustard,
One teaspoonful salt,
One teaspoonful sugar,
One-half teaspoonful flour,
One-half teaspoonful black pepper,
A little cayenne,
Three-fourths of a teacupful vinegar,
Three-fourths of a teacupful cream or new
milk,
One tablespoonful butter,
One-half teaspoonful celery seed.
Mix and beat all well together, and place the mix-
ture in a another vessel containing boiling water till it
is the consistency of thick cream; stir well; pour hot
over cabbage.
Hot Slaw.
Cut the cabbage with a slaw cutter, or very tine
with a knife ; put a little vinegar, butter, pepper and
salt, into a skillet, let them get hot; put in your cab-
bage, and when heated thoroughly, add a little cream,
if you have it, and dish up. It is nice without cream.
11
106 ILLINOIS COOK BOOK.
To Sake Beans.
Boil the beans, (of course the quantity must be reg-
ulated by the size of the family,) say one quart in two
or three quarts of water, till they begin to crack
open ; put in a teaspoonful of soda while they are boil-
ing ; when ready to bake, drain off all the water in
which they were cooked ; then put them in a pan large
enough to hold them, and a piece of nice, fat salted
pork which will weigh one or two pounds; score the
pork across the top and settle it in the middle of the
beans ; cover all with water, and two tablespoonsful of
molasses or sugar, and bake in a moderate oven two
hours. Do not forget the sweetening, or you will not
have Yankee baked beans.
Corn.
Corn, for boiling, should be full grown, but young
and tender. When the grains become yellow, it is too
old. Strip off the leaves and all the silk; some leave
the inner leaves and pull them up over the corn before
putting it in the water ; have plenty of water ; add salt,
and let the pot boil briskly for half an hour.
Hotniny.
Wash the hominy clean, through two or three
waters ; then put it into a pot, allowing two quarts of
water to one quart of hominy ; let it boil slowly three or
four hours. When done, take a portion up in a dish,
dress with butter, and serve hot. The rest can be put
ILLINOIS COOK BOOK. 107
away, to keep cool, and be used the next day; add
salt while it is boiling. Hominy is very nice fried as
a breakfast dish.
Cucumbers.
Have them fresh gathered ; pare them and lay them
in cold water till near dinner; slice them very thin;
pepper, salt, and vinegar to the taste.
Salsify.
Scrape the salsify roots, and wash them in cold
water; parboil them, and if preferred, cut in small
slices and fry. The nicest way is to boil tender, and
add salt, pepper, butter and cream. If exposed to
to the air it will turn blackish.
Com on the Cob.
Corn to boil should be young and tender; remove
the husks, and carefully take off all the silk; have a
pot of boiling water salted sufficient for the corn,
and boil from twenty minutes to three-quarters of an
hour, according to the age of the corn.
ANOTHER WAY TO COOK COEN.
After removing silk and husks, cut the corn from
the cob, but do not cut too closely into the cob, but
take a knife and scrape it down; cook it well till all
the water is cooked out, then dress it with pepper, salt
and butter. It is also good to cook in this way, ad-
108 ILLINOIS COOK BOOK.
ding tomatoes, and is a very nice dish baked in the
stove, adding butter and bread crumbs as you put it in
the pan.
Celery.
Pick over and wash celery well, and let it lie in
cold water till time to put it on the table, then wipe
each piece dry. Send it to the table in a celery glass,
and eat with salt only ; or, as many prefer, chop tine,
and use a salad dressing.
To Boil Onions.
Take off the tops and tails and peel them; put on
water sufficient to cover them ; throw in a little salt ;
boil till perfectly done; then pour off the water and
throw in a little sweet milk to whiten them ; take up
and dress with butter and pepper.
Onions Fried.
Peel and slice your onions, and put them into a
skillet with very hot lard in it, cover tight; or, throw
them in with a beef steak as you are frying it. They
are very fine in this way.
Potato Cakes.
Take two pounds of very mealy boiled potatoes,
mash them very tine with a little salt, mix them with
two pounds of flour, add milk enough to make this into
ILLINOIS COOK BOOK. 109
dough, beating it with a spoon, and put a little yeast.
Set it before the fire to rise, and when it has risen
divide it into cakes the size of a muffin, and bake
them. These cakes may be cut open and buttered hot.
They are particularly nice.
Cold Peas.
Mash them; boil cream, and thicken it with the
peas ; add a little butter, pepper and salt to the taste.
Beans can be used in the same manner.
Cold Corn.
Grate it, and make it into cakes, with egg and a
little flour ; fry in hot lard a light brown.
Green Corn Pudding for Meat.
Grate about twelve large, full ears of sweet corn, to
this add one quart of sweet milk, one quarter of a
pound of fresh butter, four well beaten eggs, as much
pepper and salt as is necessary to season it well; stir
well together and bake in a well greased pudding dish.
This is an excellent dish to eat with meat.
Egg Plant.
The best directions are as follows: Cut the plant
across into thin slices, lay them in salt over night; in
the morning take them from the brine, wash them and
wipe each piece dry, and sprinkle finely powdered
110 ILLINOIS COOK BOOK.
crackers over both sides of the slices ; then fry brown
(not black) in just enough grease to keep them from
sticking to the griddle. Some use corn rneal instead of
crackers. A friend says: Cut them in slices nearly
an inch thick; sprinkle on salt, and let them lay one
on the other all night, with a light weight on the top.
In the morning drain off the brine, roll in flour and fry
in hot butter, and they can't be beat.
COOKING EGGS
Omelet with Cheese.
Beat six eggs very light; add two tablespoonsful of
cream, butter the size of a walnut, a little chopped
parsley, pepper, salt, and two ounces of grated cheese.
Beat all well together, and pour into a pan in which a
small piece of butter is melting; let it cook until of a
light brown, then fold it over and dish for the table.
Shake the pan while the omelet is cooking.
Omelet.
Three teaspoonsful milk to one egg, beat the eggs
ILLINOIS COOK BOOK. Ill
light, then pour into a pan in which a little butter is
melted hot, lifting the bottom with a knife so the softer
parts can run in; cook three or four minutes. Salt
to taste.
Sard Boiled Eggs.
Those who like hard boiled eggs, and want them to
digest well, should boil them hard for thirty minutes,
and they are then lit to eat. I thought this out of rea-
son till I tried it myself; the eggs thus cooked are
mealy and delightful.
Egg Omelet, (Very Fine.)
Take six eggs for each omelet, beat the yelks and
whites separately ; salt and pepper the yelks, and beat
till they are very light; have the whites beaten stiff;
have a long handled frying pan, or one that flares out
at the edge; put in about a tablespoonful of butter,
have it hot; put in the yelks, and quickly put in the
whites ; stir together till it is well mixed, and in* a few
moments turn one half up over the other and put into
an oblong dish, and serve as hot as possible. This is
a most excellent omelet, and is very nice with a little
onion chopped very tine fried in the butter quickly be-
fore putting in the egg. This omelet must be made
very quickly.
Poached Eggs.
Have a skillet with water boiling, a little vinegar
112 ILLINOIS COOK BOOK.
added; break in the eggs carefully; dress with butter,
pepper and salt.
PicMed Eggs.
The eggs should be boiled hard, and then divested
of their shells ; when cold, put them in a jar, and pour
over them (sufficient to cover them) vinegar in which
has been boiled the usual spices for pickling. Tie the
jar down tight; do not make many at a time, es-
pecially in warm weather; in winter, first pour the
vinegar over red cabbage, and , when it is a bright
color pour it off and strain it over the eggs. It is
nice to have a jar of white and a jar of the red eggs,
they look handsome mixed on the table.
To Keep JEggs.
To four quarts air-slacked lime, put two tablespoons-
ful cream tartar, 'two of salt, and four quarts cold
water. Put fresh eggs into a stone jar, and pour this
mixture over them. This will keep nine dozen, and if
fresh when laid down, they will keep many months.
If the water settles away so as to leave the upper
layer uncovered, add more water. Cover close, and
keep in a cool place.
JBggs Plain Soiled.
This being beyond question the most popular way
of serving eggs, we must commence by giving it in
ILLINOIS COOK BOOK. 113
the approved French method. Get ready a saucepan
of boiling water, place in it some fresh eggs, immedi-
ately remove the saucepan from the fire, put on the
lid, and let the eggs remain exactly four minutes.
Take them up, and serve them, while warm, in a dish.
The eggs, if so preferred, may be put into cold water
over a quick fire, and when the water comes to a boil,
they are done.
Eggs a V Ardennaise.
Break the shells of a dozen eggs. Separate the
yelks from the whites, and keep each yelk by itself.
Beat the whites to a froth ; add to them a little salt,
pepper, and thick cream. Pour this into a well but-
tered, deep dish, and arrange the yelks upon the top.
Put the dish into a gentle oven, and, when set, serve
them hot.
Eggs sur le Plat.
Heat some butter upon a tin or pewter dish; care-
fully break into it as many eggs as you think suf-
ficient, arranging them neatly ; season with salt and
pepper; add a few teaspoonsful of good thick cream,
and place the dish for six minutes over a clear fire,
and serve directly.
Buttered Eggs.
Take three eggs, beat them up well, then add to
them a gill of sweet milk. Place some butter (about
114 ILLINOIS COOK BOOK.
the size of a large walnut) at the bottom of pan, pour
the mixture into it, and boil until quite thick. Pour it
upon buttered toast, and grate some ham or beef
over it.
Egg Balls.
Take the yelks of six hard boiled eggs ; pound them
in a mortar, together with a little salt, one dessert-
spoonful of flour, / and a small quantity of pepper.
When a smooth, but stiif paste is formed, add as much
raw yelk of egg as will serve to mix it of the con-
sistency required. Make it into balls, poach them,
and serve them upon buttered toast, or any sauce ap-
proved of.
BREAD MAKING AND YEAST.
Good bread depends as much on having good yeast,
as on having good flour. The cheapest flour in the
end is always the best There is no one thing on
which the health of a family so much depends as on
good, well-baked bread. Biscuits made of baking
powder, or soda and cream tartar, are, when made
right, very nice, -and often it is very convenient to
make them, but they are not so healthy as biscuit
made of good yeast. In order to secure good bread,
great care should be taken to make the yeast a special
object. There are a great variety of ways of making
good >y east. I will give a number of receipts, all hav-
ing been tried and found good
Sop Yeast.
Take a good handful of fresh hops, pour boiling
water, let it boil till the water is sufficiently strong of
the hops ; have sifted flour enough to make a batter,
not too thin, by straining the boiling hop water over
it; let it cool; if you have a quart, put half teacupful
of white sugar, a spoonful of salt and a teacupful of
good, fresh yeast. Set it away to rise. When you
wish to make your bread, take flour enough to make a
116 ILLINOIS COOK BOOK.
sponge sufficient to make the amount of dough you
wish, wet it to a batter with warm (not hot) water;
have three or four well mashed potatoes and a teacup-
ful of the hop yeast; let this rise well, and then
make up your bread ; add salt ; work your bread well,
but not too stiff. When you make out your rolls, give
them ample time to rise well.
Grated Potato Yeast.
Take two or three potatoes, if not large, two if good
size ; grate them and pour boiling water on them, and
set it in a vessel on the stove, and stir like starch
till it is well cpoked and clear ; while it is hot stir in
flour sufficient to make a strong batter; when cool, if
too thick, thin it with the water in which your potatoes
have been boiled, (if they have been peeled ;) add a
teacupful of good yeast ; let it rise well, and it is tit
for use. It is well to make your yeast, or sponge, for
bread, near dinner time, in order to have the potato
water to put into it.
Bottled or Jug Yeast.
( MRS. ZIMMERMAN. )
Yeast that will Keep Six Months. Take ten or
twelve good sized ripe potatoes, wash them well and
put them to boil with the skins on in a gallon of
water, boil till done ; take them out of the water, and
wash them while hot, (peeling them ;) then take two
good handsful of hops and boil well in the potato
ILLINOIS COOK BOOK. 117
water, then strain the water over the mashed potatoes ;
add one cupful of brown sugar and one of salt, and a
half cupful of ginger; boil the hops through one or
two waters, to get all the strength out of them ; let it
cool; add a half pint of the same kind of yeast or
of baker's yeast; after standing in ajar 24 hours, put
in bottles or in a jug, and cork tight ; set in the cellar
for use. One large spoonful is enough for one loaf of
bread. Make sufficient sponge to make the bread;
add your yeast, and let it lighten; it will be salt
enough.
Bottled Yeast.
Thicken two quarts of water with fine flour, four or
five spoonsful; wet the flour with a little water till it
is smooth and free from lumps, boil near half an hour,
sweeten with half a pound brown sugar; when near
cold, put into it four spoonsful of fresh yeast ; put it
into a jug, shake well together; let it stand one day
to ferment near the fire, without being corked. There
will be a thin liquor on the top, which must be poured
off; shake the remainder, and cork it up for use.
Take, always, four spoonsful of the old to ferment the
next quantity, keeping it always on hand.
Potato Yeast, with Mashed Potatoes.
Boil well, and mash six or seven good sized pota-
toes ; stir in flour while they are hot, and save the
water in which they were boiled to thin it with ; add a
118 ILLINOIS COOK BOOK.
little salt, a half cupful white sugar, and a teacupful
of good, fresh yeast. I have learned from experience
that it is a piece of economy to make yeast near din-
ner time, or make it so you can use the water in which
your potatoes have been boiled for dinner. You can
boil enough for dinner and your yeast, thus saving the
water, which is the life of good bread. For buns,
English tea cakes and Spanish buns, I always use the
yeast made of the grated potatoes. It must be made
and used fresh. Bread and rolls of all kinds must be
watched, carefully, kept warm but not hot' bread
should never be allowed to be heated while it is rising.
It is the care given to bread from the making of the
yeast, till it is taken out of the oven, that gives success
in bread making.
Sally Lunn.
One quart flour,
Piece of butter size of an egg,
Three tablespoonsful sugar, (white, if prefer-
red,)
Two eggs,
Two teacupsful milk,
Two teaspoonsful cream tartar,
One teaspoonful soda,
A little salt.
Stir the cream tartar, salt, and sugar into the flour ;
add the eggs without beating, the butter melted, and
one cup of the milk. Dissolve the soda in the other
cup of milk, and stir all together. Bake in three pans,
ILLINOIS COOK BOOK. 119
the size of a breakfast plate, fifteen or twenty minutes.
Soda Biscuit.
Into one quart of flour, stir two teaspoonsful cream
tartar and a little salt, add two tablespoonful rich
cream or one of butter, dissolve one teaspoonful soda
in a little hot water ; mix with milk soft.
Bread Cake.
( MRS. N. W. BROADWELL. )
One pint of bread sponge,
One pint of brown sugar,
Half a pint of butter,
Two eggs,
Spices to suit the taste.
Raisins, currents and citron, one pound of each, (or
more or less to suit the convenience,) the more fruit,
of course, the richer; stir in flour enough to make it
stiff enough to drop clear from the spoon; one tea-
spoonful of soda; put it in pans, and let it rise as you
would bead; bake slowly. This is nice without fruit.
Snails.
Make a sponge as for bread ; add to one quart of the
sponge
Two eggs,
One teacupful of sugar,
Two-thirds of a cupful of butter,
120 ILLINOIS COOK BOOK.
Cinnamon and nutmeg, (if it suits the taste.)
Beat all well together; let this lighten well; then
work in flour enough to make, as for any other rusk,
(not too stiff;) set it where it will be warm enough to
rise quickly ; when thoroughly light take a piece of the
dough, dredge flour on your breadboard and roll the
dough out as for biscuits; then cut it into strips about
an inch and a half wide ; butter the top of each strip,
sprinkle a little cinnamon and sugar on the butter, and
then with the hands roll each strip till it is as large/ as
an ordinary biscuit ; grease a pan ; set these endwise
in the pan and set to lighten ; then bake slowly, they
resemble snails. The remainder of the dough can be
made out in the same way. Some make a portion of
the dough in this way, and roll the rest and cut out or
make out with the hand. Rolling these snail fashion
makes them very nice; the butter makes them flakey
and easy to break open.
Soufle Biscuit.
Cut up four ounces of butter in a quart of flour ;
make it into a smooth paste with new milk ; knead it
well, add a little salt, and roll out as thin as paper;
cut out the cakes with a tumbler, and bake quickly.
Serve hot.
Cream Cakes.
Beat three eggs very light, stir them into a quart of
cream, alternately with a quart of flour, and add one
ILLINOIS COOK BOOK. 121
wine glass of strong yeast, (good potato yeast is best,)
and a little salt. Cover the batter and set it near the
fire to rise. When quite light, stir into it a large
tablespoonful of butter that has been warmed (not
melted) by the lire. Bake the cakes in muffin rings,
and send to table hot. Split with your fingers and
butter. A knife put into them makes them sodden.
To Make Yeast.
Five large potatoes, one quart of boiling water, one
cup of brown sugar, one cup of yeast. Boil your po-
tatoes, and sift them; add your sugar, when milk-
warm, your yeast; half a cup is sufficient for two
loaves.
Common Bread Cake.
Take the quantity of a loaf from the dough, when
making white bread, and knead well into it two ounces
of butter, two of sugar, and eight of currants. Warm
the butter in a teacupful of good milk. By the addi-
tion of an ounce of butter or sugar, or an egg or two,
'you may make the cake better. A teacupful of raw
cream improves it much. It is best to bake it in a
pan, rather than as a loaf, the outside being less hard.
Milk Yeast.
In case you should get out of yeast, and are in a
hurry, make milk yeast. Take one pint of new milk,
pne teaspoonful of salt, a tablespoonful of flour stir-
12
122 ILLINOIS COOK BOOK.
red in, stand it in a kettle of water by the stove, and
keep it lukewarm all the time. "When very light, add
lukewarm water, make into loaves or biscuit, and let
them rise by the fire before cooking.
Buns.
One cupful butter,
One cupful sugar,
Half cup of yeast,
Half pint milk.
Make it stiff with flour; add, if you like, nutmeg.
66 Peculiars," or Graham Puffs.
To one pint of Graham flour, add one pint of milk
and one egg. Stir in the flour slowly, till it becomes a
smooth (not thick) batter. Use no soda, nor yeast.
Bake immediately. The best bakepans are of cast
iron, with twelve sockets which must first be heated,
then greased, filled and instantly returned to the oven.
If new, the pans should be first scoured with soap
and sand, then greased, heated and rewashed. Puffs
may also be made without the egg, with milk and
water, or all water. They may also be made of rye
flour or corn meal. The corn meal requires an egg.
This receipt is sufficient for twenty-four puffs.
Butter Biscuit.
Sift one quart of flour in a pan, and make a hollow
in the centre large enough to admit a pint of milk and
ILLINOIS COOK BOOK. 123
one pint of yeast; mix into a sponge, set it to raise; in
the morning add one pound of melted butter, and
knead in as much flour as will, with another pint of
warm milk make soft dough ; make out the biscuit in
pans to rise; when sufficiently light, bake in a well
heated oven.
Rusk.
One quart flour,
One pint milk,
One-quarter pound of butter warmed in the milk,
Two well-beaten eggs,
One teaspoonful mace or cinammon,
One wine glass and a half of fresh yeast.
Mix well and set away to rise; divide into pieces of
equal size; knead each piece separately, and put them
into a pan to rise again. When quite light, bake in a
moderate oven.
Dutch Rolls.
One quart flour,
Two eggs,
Half pint of milk,
One tablespoonful butter,
One gill yeast.
Beat the eggs, add the milk to them with the melted
butter; pour this into the flour, having first put in the
yeast. It must be mixed softer than bread, and if not
moist enough, add more milk. Let it rise before
baking.
124 ILLINOIS COOK BOOK.
Raised Muffins.
Melt a tablespoonful of butter in one pint of
milk,
A little salt,
Two eggs,
Half gill yeast.
Flour, to make a thick batter.
Rye Drop Cakes.
One egg,
Two cupsful rye,
Two cupsful flour,
Half a cupful sugar,
A teaspoonful salt,
A teaspoonful cream tartar,
Half a teaspoonful soda,
A teaspoonful melted butter,
A cupful and a half of milk.
Drop from a spoon on a flat pan, and bake half an
hour.
German Waffles.
Warm a quart of milk, cut up and soften in it one-
quarter pound of butter. Beat eight eggs, and stir in
with one-half pound of sifted flour, two tablespoonsful
of good, strong yeast ; set it in a warm place to rise.
When well risen it is time to bake in greased waffle
irons.
ILLINOIS COOK BOOK. 125
Pop Overs.
( ELLA MOREAN, ST. LOUIS. )
One teacupful sweet milk,
One teacupful flour,
One egg.
Beat till very light, and have well greased your
muffin pans and drop them in; set them in the oven.
It takes but a few minutes, they will puff up, and are
done.
i
Sour Milk Griddle Cakes.
To one quart thick, sour milk, stir in wheat flour
until it is quite a batter, add a little salt. When the
griddle is hot enough, dissolve one teaspoonful of
soda in a little hot water ; stir it into the batter quickly
and bake the cakes. Soda should never be put into
any kind of cakes or corn bread until it is just ready
to go into the oven, as the effervescence takes place,
?nd if it is put in before, its effect is in a great
measure lost.
Muffins.
One teacupful yeast,
Three eggs,
One teacupful flour,
One pint sweet milk,
A little salt.
Let it rise until it is quite light, and bake in well
greased muffin rings.
126 ILLINOIS COOK BOOK.
Buckwheat Cakes.
To a quart of buckwheat flour an even teaspoonful
of salt ; stir in warm wateE till it is the consistency of
thin batter; beat it thoroughly, add half a cupful of
good yeast; set the batter where it will be a little
warm, if made over night. A spoonful of soda dis-
solved in hot water and stirred in in the morning,
improves them very much.
_ - '*
Buckwheat Cakes with Sour Milk.
This can be made at any time, and at a moment's
notice. Take your buckwheat and mix it with good,
sour milk, a little salt, a teacupful of indian meal ; mix
it just stiff enough for cakes; add a teaspoonful of
soda dissolved in warm water, stir in and bake.
Corn Meal Cakes.
Take one or two eggs, according to the quantity
you wish to make; beat well; add salt, then sour
milk, and next your corn meal; beat all together.
Dissolve a spoonful soda in hot water, and stir in well.
Have your griddle hot and well-greased with a piece
of salt pork, if you have it.
Waffles.
Have three eggs, well beaten, sour milk and a little
salt; stir in flour till it is sufficiently thick, a very
little thicker than for griddle cakes. Dissolve soda in
ILLINOIS COOK BOOK. 127
hot water, stir it in the batter, and beat all well to-
gether. Have your waffle irons well heated on both
sides before putting the batter in ; bake them a nice,
light brown.
Brown Bread.
( MKS. ELIZA M'DONALD. )
Make a sponge at night as for any other bread ; in
the morning sift enough flour to make two small
loaves ; add half a cupful of molasses and the same
of brown sugar, and a little lard ; work well ; put into
pans to lighten.
French Brown Bread.
Half a teacupful molasses,
One pint Graham flour,
One pint corn meal,
One pint hop yeast sponge.
Add sweet milk to make a stiff batter, like rnush.
Let it stand till light. Bake slowly.
Steamed Brown Bread.
( MBS. MACKENZIE.)
Two teacupsful and a half sweet milk,
One teacupful sour milk.
Three teacupsful corn meal,
Two-thirds of teacupful molasses,
One teaspoonful soda,
One teacupful flour,
A little salt.
128 ILLINOIS COOK BOOK.
Steam three hours ; then put into the oven ten min-
utes to form a crust. Eat it fresh and cut it in the
pan, it is apt to crumble. Grease the pan well before
putting it in to steam.
Boston Brown Bread.
One quart Graham flour,
One tablespoonful molasses,
One tablespoonful lard,
Two teaspoonsful cream tartar,
One tea spoonful soda,
Milk to make a tolerable stiff batter,
A little salt.
English Tea Cakes.
( MISS SNAPE. )
Half pint sweet milk,
Half pound butter, (melted in the milk,)
Two tablespoonsful of sugar,
One pint of sponge of potato yeast,
Four eggs,
Flour sufficient to make it into soft dough
Boiled Brown Bread.
( MRS. DR. RYAN. )
Four teacupsful corn meal,
Two teacupsful flour,
One teacupful molasses,
Four teacupsful sour milk,
ILLINOIS COOK BOOK. 129
One teaspoonf ill soda,
A little salt.
Boil four hours in a tight covered tin bucket in
water kept at a boiling rate. When done, the
bucket can be set in a hot oven for ten minutes.
Grease the bucket well.
French Holls.
One pint flour, and make of it a thick batter with
warm water; to this add:
One well beaten egg,
One tablespoonful lard, (or butter,)
A little salt,
One teaspoonful white sugar, dissolved in a
teacupful potato yeast.
Make this when risen into a dough by adding more
flour ; let this rise again and make into rolls ; let it
rise in the pans, and then bake.
English Buns.
( MISS SNAPE. )
One quart potato sponge,
One pint new milk,
Half cup white sugar,
Half pound butter,
A little salt.
Flour enough to make a dough, (not so stiff as com-
mon dough;) cut out large, after they are light; let
them rise in the pan ; wet with sugar and milk before
taking out of oven.
130 ILLINOIS COOK BOOK.
Breakfast Biscuit.
Sift one quart flour into a pan, and make a hole in
the middle ; pour in not quite a pint of hot milk into
which a tablespoonful of butter has been dissolved;
stir this into the flour gradually, and when lukewarm
add one well beaten egg, two-thirds of a cupful of
good potato yeast, into which a teaspoonful of sugar
and a little salt has been dissolved.
Sally Lunn without Yeast.
One pint of flour,
One egg,
One tablespoonful melted butter,
One teacupful of sugar,
One teacupful of sweet milk,
One teaspoonful of soda,
Two teaspoonsful of cream tartar.
Beat the butter, egg, and sugar, well together ; add
a little salt ; then put in flour and milk till all is in ; bake
in tins in a quick oven; split open and butter each
side y and lay one piece on the other.
French Tea Biscuit.
( MRS. M. SIMPSON. )
Take bread dough, about as much as would make a
moderate sized loaf; a lump of butter, or lard, as large
as an egg, two eggs, and a tablespoonful of sugar;
mix well, and let rise. About an hour before tea, roll
ILLINOIS COOK BOOK. 131
and cut an inch thick with a biscuit cutter ; then
spread the top with butter and fold double; let them
rise the hour, and when light, bake twenty minutes.
Husk.
( MRS. EVA CRAVEN. )
Melt half a pound of butter and mix it well with
two-thirds of a pint of milk, flour enough to make a
stiif batter ; add three or four tablespoonsful of good
yeast, and set in a warm place to rise ; when light,
beat two eggs with half a pound of powdered white
sugar ; work into the batter with the hand ; add a little
salt, (unless the butter is very salty,) and a teaspoon-
ful of ground cinnamon, and flour enough to make a
stiff dough. Let it lighten thoroughly, make out with
the hand, and when light, have ready one yelk of an
egg, a little sugar and milk, well beaten ; as you take
them out of the oven wet the top with it.
Corn Bread.
One pint well cooked rice,
One pint corn meal,
One ounce butter,
One pint milk,
Two eggs, beaten light.
Then add the milk and melted butter; beat the rice
till smooth ; add the egg and milk, and lastly add the
corn meal; beat all well together until light, and bake
in shallow pans.
132 ILLINOIS COOK BOOK.
Raised Muffins.
Melt a tablespoonful of butter in one pint of milk,
two eggs, half a gill of yeast; flour to make a thick
batter.
Johnny Cake.
Two teacupsful Indian meal,
Half a teacupful flour,
Two teacupsful sweet milk,
One tablespoonful molasses,
One teaspoonful of soda.
Bake in a hot oven. "Will be light.
Spanish Buns.
Half a pint of rich milk and half a pound of butter ;
let the butter warm in the milk, but not melt to oil;
stir it through the milk, and set it away to cool.
Beat four eggs well, and add to this milk, with half a
pound of flour; stir in half a nutmeg, and two wine-
glassesful of good, fresh yeast; stir all well, and add
very gradually half a pound of white sugar. If this
is not put in by degrees, the buns will be heavy ; add,
also, by degrees, another quarter of a pound of flour,
making three-fourths of a pound in all. Butter a
pan, put in the buns, and set them in a warm place to
rise. The time required for rising will depend a good
deal on the quality of the yeast. They can be made
out with the hand, or cut with a rather large cutter.
When they are light and covered with bubbles, put in
ILLINOIS COOK BOOK. 133
a moderate oven and bake. Just before taking out of
the oven, take a small, soft brush, or piece of muslin,
and rub them over with a little egg and milk, with a
little sugar, which will give them a nice gloss. If
made according to directions, they are very nice.
Light Cakes.
To three-quarters of a pound of fine flour, add one-
half pint of lukewarm milk, mix in three spoonsful of
light yeast, cover it over, and set it by the fire for half
an hour to rise Work in the paste four ounces of
sugar, and the same quantity of butter; make into tea
cakes with as little flour as possible, and bake them in
a quick oven.
Hominy Muffins.
Having washed a pint of small hominy through two
or three waters, pour boiling water on it, cover and let
it soak for several hours. Then put it into a thick
saucepan with half a pint of boiling water, and let it
boil until soft enough to mash ; drain it, and mix it
well with a pint of white corn meal or wheat flour, a
little salt, and a pint and one-half of milk in which
two tablespoonsful of butter have been melted.
When the butter is nearly cold add four tablespoons-
ful of yeast, cover it, and set it in a warm place, until
very light, with the surface covered with bubbles.
Butter some muffin rings, set them on a hot griddle,
pour into each a portion of the mixture and bake them
134 ILLINOIS COOK BOOK.
brown on both sides. Send them to table accordingly
as they are done, pull them open with yonr fingers and
butter them quickly.
Tomato Toast.
This is a nice breakfast dish; prepare the tomatoes,
and stew them as directed. Toast a slice of light bread
for each member of the family, and spread the stewed
tomatoes evenly on each slice. If any is left, pour it
over the whole; serve immediately.
Little Milk Cake for Breakfast.
Place on a table or slab
One pound of flour,
Half a teaspoonful of salt,
Two teaspoonsful of sugar,
Three teaspoonsful of fresh yeast,
Two ounces of butter,
One egg.
Have some new milk, pour in a gill, mix all to-
gether, adding more milk to form a nice dough ; then
put some flour in a cloth, put the dough in, and lay it
in a warm place; let it rise for about two hours, cut it
in pieces the size of eggs, roll them even, and mark
the top with a sharp knife ; egg over and bake quick ;
serve hot or cold.
England Pancakes.
Mix a pint of milk, five spoonsful of fine flour,
ILLINOIS COOK BOOK. 135
seven yelks and four whites of eggs, and a very little
salt; fry them very thin' in fresh butter, and between
each strew sugar and cinnamon. Send up six or eight
at once.
Fritters.
Make any plain batter as for pancakes; put
pared apples, sliced and cored, into the batter,
and fry some of it with each slice. Currants, or
sliced lemon as thin as paper, make an agreeable
change, Any sort of sweetmeat, or ripe fruit, may
be made into fritters.
Spanish Fritters.
Cut the crumb of a French roll into lengths as
thick as your finger, in what shape you will. Soak in
some cream or milk, nutmeg, sugar, pounded cinna-
mon, and an egg. When well soaked, fry of a nice
brown, and serve with butter, wine, and sugar sauce.
Corn Oysters.
One pint grated sweet corn,
Half a cupful sweet milk,
One teaspoonful salt,
Half a teaspoonful black pepper,*
Two-thirds of a cupful of flour,
One egg.
Beat up and fry like griddle cakes.
136 ILLINOIS COOK BOOK.
Potato Fritters.
Boil two large potatoes, scrape them tine; beat four
yelks and three whites of eggs, and add to the above
one large spoonful of cream, another of sweet wine, a
squeeze of lemon, and a little nutmeg. Beat this bat-
ter half an hour at least; will be extremely light.
French Toast.
One loaf of stale bakers' break ; take off the crust ;
cut in slices ; one pint of milk, two eggs, a little salt.
Have ready a hot griddle, well buttered ; then dip the
bread in the custard and fry immediately on the
griddle. To be eaten with a rich sauce.
German Waffles.
Warm a quart of milk, cut up and soften in it one-
quarter pound of butter. Beat eight eggs, and stir in
with one-half pound of sifted flour, two tablespoons-
ful of good, strong yeast ; set it in a warm place to
rise. When well risen, it is time to bake in greased
waffle irons.
Yankee Waffles.
One quart milk,*
Six eggs,
One-quarter pound butter,
A large gill of yeast, 3
Salt.
ILLINOIS COOK BOOK. 137
Flour, to make a batter as thick as for griddle cakes.
Bake in waffle irons, as long again as you would need
to bake them on a griddle.
Rye Drop Cakes.
One pint sour milk or buttermilk,
Three eggs,
One scant teaspoonful soda,
A little salt.
Meal to make a batter that will spread a little, but
not run. Drop with a spoon into round tins, and bake
fifteen minutes.
Flour Griddle Cakes.
Four eggs,
One quart milk,
A little salt,
One tablespoonful of butter,
One gill yeast.
Flour to make a batter as thick as for buckwheat
cakes. Raise over night, and if sour, add a little soda
in the morning.
Graham Gems.
These must be baked in iron pans, each little pan
partitioned by itself, as they will not rise if baked' in a
mass. Remove the cream from sweet milk, and for a
sufficient quantity for two pans, add one egg and salt ;
stir in the flour slowly until somewhat thicker than
13
138 ILLINOIS COOK BOOK.
pancake batter ; beat thoroughly, as it will add to their
lightness ; have the oven very hot, as they must bake
in fifteen or twenty minutes, or they will not be light;
place the pans on the stove, and when hot, butter, and
with the spoon, drop each little pan full ; place im-
mediately in the oven. Carry to table hot. Cold
gems steamed or warmed are nearly as good as when
fresh. They should be on every table, for even
dyspeptics can eat them with impunity.
Potato Fritters.
Three eggs,
One quart of milk,
A little flour and salt.
Thicken with mashed potatoes. Drop in table-
spoonsful into boiling hot lard, and fry a light brown.
Fried Bread.
Take cold light bread, (baker's bread is best,) cut it
in slices about an inch thick, pour a little sweet milk
over each piece, to soften it; do' this just as you are
ready to fry the bread, or it will be too soft if it soaks in
the milk; have a batter made of one egg, a little milk
and flour, salt, and a small quantity of baking powder ;
beat this till light ; it should be about the consistency
of thick cream. Have a frying pan with hot lard in
it, and dip each piece of the bread into the batter,
and cover both sides with it, and then fry it quickly ;
be careful not to have the bread too wet with the milk
ILLINOIS COOK BOOK. 1.39
or it will break. Each piece should go the table
whole. It is a splendid breakfast dish.
Beat Biscuit.
Two quarts of flour,
Half pint lard, (well rubbed together,)
One pint of cold water,
One tablespoonful of salt.
Mix well, knead, and beat with a rolling pin till
smooth and light.
Kentucky Yeast for French Rolls.
Boil six large potatoes ; mash them fine in the water
in which they were boiled ; add a small teacupful of
sugar, a teacupful of yeast, let it rise in a moderately
warm place. Take a quart of flour, a lump of lard
the size of a hen's egg, one teacupful of the above
yeast; mix with water; make into rolls; let them rise
and bake in a quick oven.
Kentucky Buttermilk Yeast.
Boil a quart of buttermilk, throw in a teaspoonful
salt ; take from the fire and let it cool ; stir in a suf-
ficient quantity of flour to make the consistency of
common yeast, put in a half teacupful of yeast; let it
rise in a moderately warm place. Take a quart of
flour, a piece of butter or lard the size of a hen's egg;
mix it entirely with the yeast, work well ; set it to rise,
work over; make into rolls; rise and bake.
140 ILLINOIS COOK BOOK.
Boiled Bread.
Four cupsful of sour milk or cold water,
One cupful molasses,
One teaspoonful soda,
Four cupsful of Indian meal,
Two cupsful of flour,
One teaspoonful salt.
Steam four hours.
Graham Flour Cakes.
One cupful sweet milk,
Two eggs, beaten light,
A small lump of butter,
One teaspoonful soda,
Two tablespoon sf ill molasses,
A little salt,
Graham flour.
Mix well and soft enough to drop into greased
muffin pans.
Jffush Muffins.
( MRS. ABLE. )
Four tablespoonsful mush,
One tablespoonful lard or butter,
A little salt,
One quart milk,
Six eggs, beaten seperately, the whites very
light, and added last.
Flour to make the consistency of pound cake.
Bake in muffin pans quickly.
ILLINOIS COOK BOOK. 141
Brown Bread.
( MRS. ABLE. )
Scald one teacupful corn meal ; when cold, stir in
one cupful molasses, one pint yeast; stiffen with un-
bolted flour ; mix it soft, it will look rough ; it should
not be kneaded, but mixed as soft as possible, and
when put in the pan to rise, smooth it over with the
hand. Let it rise, and bake slowly.
Milk Biscuit.
( MRS. ABLE. )
Two pounds flour,
A quarter of a pound lard,
One teaspoonful salt,
One pint milk,
One teacupful yeast.
Put salt into the flour, then rub in the lard ; add the
milk and yeast, mixing well with a spoon as the dough
is soft. Set it to rise at 10 o'clock in the morning; at
3 p. m. stir well with a spoon ; at 5 p. m. roll them out
with just sufficient flour to prevent sticking to the
board; cut, put them in pans to rise. Bake twenty
minutes.
Sally Lunn.
Seven cupsful flour,
Three eggs,
One pint milk,
142 ILLINOIS COOK BOOK.
Half cupful butter,
One cupful yeast.
Mix well, and set to rise for supper; roll thin, put
in pie pans ; when done split them open and butter
each half, laying one upon the other.
Cheap Waffles.
Two pints flour,
Two pints sweet milk,
One teaspoonful lard,
One teaspoonful soda,
One teacupful butter milk,
One teacupful mush.
Salt to the taste ; have irons hot, and bake quickly.
Corn Bread.
One quart of corn meal ; pour boiling water over it,
just enough to wet it through, beat it well; then beat
three eggs separately, and add to the meal, when cool,
a little salt, and a tablespoonful of lard ; grease a pan
well, and put the dough in large spoonsful an inch
apart.
Good Corn Bread.
One quart corn meal,
One pint sour milk,
Three eggs,
One small teaspoonful of soda.
Take a part of the meal, and enough milk to wet
ILLINOIS COOK BOOK. 143
the meal ; then put in the yelks of the eggs and beat
till light; add the rest of the milk and meal alter-
nately; dissolve the soda in a tablespoonful of boiling
water, and stir in; add salt, and a tablespoonful of
melted lard, have it hot, and stir in briskly; grease
your pan, and have it hot before pouring in the meal.
Cream Pancakes.
Mix the yelks of two eggs with half a pint of good
cream and a very little sugar, flour enough to make a
thin batter; beat the eggs till very light; add a little
cream ; then flour till free from lumps, and beat to a
smooth paste ; add 'sugar, and the rest of the cream ;
have your griddles well-greased and hot; fry the cakes
as thin as possible. Send to the table hot.
Quire of Paper Pancakes.
Beat sixteen eggs till very light; one quart sweet
milk ; take a half pound sifted flour, a little sugar, and
half a pound melted butter, half a grated nutmeg, and
two gills of wine ; add a little of the milk to the eggs ;
then the flour, till all is in ; beat till free from lumps,
and perfectly smooth and very light; then add nutmeg,
wine, butter, and the rest of the milk, a teaspoonful of
salt. Have a long-handled frying pan; grease well,
have it hot ; put in but little batter, let it run all over
the pan and very thin ; they must be cooked very
lightly. Some do not turn them; if turned, shake the
pan three or four times and tip it upward, and if
144 ILLINOIS COOK BOOK.
expert, the cake will turn over. Lay one on the other
as they are cooked. Eat hot.
Crackers.
One cupful and a half of butter,
Two cupsful and a half of sugar.
Four eggs,
Three tablespoonsful rose water,
One tablespoonful cinnamon.
Roll thin, and bake.
Corn Cake.
Three cupsful of meal,
Half cupful of flour.
Mix with sweet milk and water; let it stand all
night, in the morning add
One teaspoonful of soda,
One tablespoonful of sugar,
One tablespoonful melted butter,
A little salt.
^Beaten Biscuit.
To make good beaten biscuits, the proportions are
Two quarts of flour,
One tablespoon oval-full of lard,
A good spoonful of salt.
Mix them as dry as possible, just using water
enough to make a hard dough ; then work them well,
and beat them with a rolling pin ; work them well,
beat again, make in biscuits, and bake slowly.
ILLINOIS COOK BOOK. 145
French Molls.
Warm a pint of new milk with two tablespoonsful
butter, a little salt; when cool, add one pound of flour,
one egg, well-beaten, one tablespoonful yeast; beat all
well together ; let it rise ; when very light, make in
rolls and bake.
Brown Bread.
Three cupsful corn meal,
Three cupsful rye flour,
One cupful wheat flour,
Two cupsful molasses,
Three cupsful sour milk,
One teaspoonful soda,
A little salt. Bake.
Muffins.
One quart of flour,
Half teacupful of potato yeast,
Two eggs,
One teaspoonful of salt,
One pint and a half of lukewarm milk,
Two tablespoonsful melted butter.
Let it rise, and when very light, bake.
Corn Bread.
One pint sour milk,
One pint corn meal,
One pint white flour,
14:6 ILLINOIS COOK BOOK.
Two teaspoonsful of soda,
One teacupful of sugar, (brown,)
One teaspoonful salt.
Bake one hour.
Sally Limn.
One quart of milk,
Half teaspoonful of soda,
Three eggs,
One teacupful sugar,
One tablespoonful butter,
Half cupful of yeast.
Make into a stiff batter, and bake in pie pans.
Cracked Wheat for Breakfast.
Get your wheat at the mill, that which is cleaned
for grinding; unscrew your coffee mill, so that it will
grind coarse, and grind a little of the wheat first to
clear out the mill; then grind one or two mills full, as
may be needed; put it in a saucepan, and set that in
another containing boiling water; sweeten it and grate
in nutmeg; let it cook as long as it would take rice to
cook. When done, dish it up and eat with cream.
Do not have it too stiff, but stiff enough to dish up
well. This is an elegant breakfast dish, and very
nourishing.
JMTush.
Sift your meal, and wet up as much as you wish to
ILLINOIS COOK BOOK. 147
make into mush with cold water, and beat it well to
break the lumps ; make it the consistency of a thick
batter ; grease a tin bucket well, put this in it, and set
it in a pot of boiling water, and let it cook three or
four hours. This is the finest way to make mush, all
the raw meal taste is entirely destroyed, and will pour
out smooth and not adhere io the bucket. When the
mush is to be used for breakfast, cut it in thin slices
and fry in hot lard; never put it in till the lard is
smoking hot, or it will absorb the grease and be unfit
to use.
Rice.
Wash your rice well in two or three waters, put it
into a pan and add a little water to it ; set it in a
steamer over a pot of boiling water, and let it cook till
done; as the water cooks out of the rice, add a little at
a time of boiling water. There is no way so nice to
cook rice.
PASTRY
Very Rich Crust for Tarts.
Eight ounces flour,
Six ounces butter,
One dessertspoonful pounded sugar,
One to two spoonsful water.
Break lightly, with the least possible handling, six
ounces of butter into eight ounces of flour; add a
dessertspoonful of pounded sugar, and two or three of
water; roll the paste for several minutes, to blend the
ingredients well, folding it together like puff crust, and
touch it as little as possible :
Pie Crust.
In making pie crust or paste, care should be taken
not to work or knead the crust at all ; it should be
mixed quickly, and with as little handling as possible.
FAMILY PIE CRUST.
Such as most persons like for common use, a good
proportion is
Half a pound of lard,
One pound of flour,
A spoonful of salt.
ILLINOIS COOK BOOK. 149
Mix with cold water. This makes a very nice crust.
If it is needed to be any & richer, rolFit out quite thin,
or as thin as you would to put in a pie plate, and rub
the crust all over with butter, and then dredge on a
little flour and roll it all up ; take a knife and cut it
into^pieces, and roll out for pies.
Puff Paste
Is made in the same manner, only using butter instead
of lard, and rolling out and spreading with butter in
the same manner as the above. This makes it leafy
and more light than common crust.
Apple Pies.
It takes the best 'cooking apples to make good pies:
these that are tart and will cook well. Stew or steam
them till done, adding sugar and flour, with nutmeg or
lemon. Make the pastry to suit the taste, either rich
or plain; roll thin, put in your apples; put on another
crust, and bake in a rather quick a oven.
French Pastry.
(MRS. DR. JOEL PRICE, KY.)
One teacupful of butter,
Two teacupsful of white sugar,
Three teacupsful of flour,
Four eggs beaten separately,
Half teaspoonful of soda dissolved in half a
teacupful of sour cream or buttermilk.
150 ILLINOIS COOK BOOK.
Bake in jelly cake pans. Put one cake on a pie
plate and spread raspberry or strawberry preserves
upon it, then a layer of meringue on the top ; set it in
the stove to lightly brown; continue in the same way
till you have it is large as you wish, finishing the top
with the preserves and meringue.
Belleflower Apple Pie.
Make a nice crust; put it in your pie plate; peel
nice belleflower apples, slice them the round way of
the apple, take out the core, take the slices and lay
them in your crust; put sugar, nutmeg, and bite of
butter; put two or three layers of apples, with sugar
and butter over each ; one crust. Bake slowly.
French Apple Pies.
Roll a crust as for other pies ; put your apples on
one half of the crust, and turn the other half over,
pressing the edges together so that the fruit will not
escape ; take a knife or fork and make a few holes in
the top ; fry in hot lard. Do not make them too large.
Pumpkin Pies.
The pumpkin should be cooked slowly, (of course
the rind should be cut oif and the seeds scraped out,)
then put in a kettle over a gentle fire until the pump-
kin is thoroughly cooked; it should be taken from the
fire and cooled, then run through a wire sieve; when
it is all rubbed through, add milk till it is a little
ILLINOIS COOK BOOK. 151
thicker than batter; to every quart add four or six
eggs, if eggs are plenty, six; beat the eggs well with
the sugar before it is stirred in the pumpkin and milk ;
grate in nutmeg, put allspice and ground ginger; line
your pie plates, and fill them with the pumpkin mix-
ture. One crust.
Mince Meat.
( MBS. DK. PRICE, KY. )
Six pounds meat, well boiled and beaten in a
mortar,
Six pounds beef suet, chopped fine,
Two pounds raisins,
Two pounds currants,
One pound of citron,
Half dozen oranges,
Half dozen lemons, (grate the peel of each, or
chop it, use pulp and juice, sweeten to the
taste,)
One peck of apples, chopped fine, (can use pre-
served fruits if it suits the taste,)
Three quarts of whisky.
Mix all well together. Put into stone jars, tie or
cork tight, and use as you desire for pies, adding a
little water when you go to make the pies. Make a
rich pastry and roll thin ; spread your mince meat
nicely in the crust before putting on the top crust. If
necessary, when you take out of the jar for pies, be-
fore pouring into the crusts, add a little whisky, and
sweeten the water. Add sugar to the taste, two
152 ILLINOIS COOK BOOK.
grated nutmegs, powdered allspice, a good deal of cin-
namon and ground cloves. These must be used ac-
cording to taste and judgment.
Dried Peach Pies.
These can be made as either the baked or fried
apple pies. The peaches should be well cooked,
sweetened while cooking, and flavored to suit the taste,
and should be worked well with the hand. These are
delicious fried.
Pie Crust.
In making pies, frequently there is a portion of the
crust left over, in such cases work in all the flour pos-
sible, beat them well, roll and make into crackers.
Cranberry Pie.
Take the choicest cultivated cranberries, wash them
clean, remove all imperfect ones, select the largest.
Line jour pie plate with a rich puff paste, take the
cranberries, and with a sharp knife split each one, and
lay them carefully in your crust, sprinkle plenty of
white sugar over them, put on another crust, and bake
slowly. This makes the nicest cranberry pie I have
ever eaten.
Pie Plant Pie, or Short Cake.
"Wash your pie plant, remove the skin, and cut
them up in small pieces ; put them in a pan, and set
ILLINOIS COOK BOOK. 153
the pan in a steamer over a pot of boiling water;
cover, and in a short time it will be well cooked ; let
it get nearly done before you add the sugar. The
nicest way I have ever made the pie plant, is to make
a rich puff paste, roll it out as thick as for a pie ; put
it into a long tin baking pan ; then with the hand rub
butter all over the crust, then a very little flour on
that ; roll out another piece just the same size, and put
it on top of the crust in the pan. Bake this in time to
have it hot for dinner. Have your pie plant ready
steamed and sweetened, with a nice lump of butter
stirred into it ; when the crust is baked, take a knife
and lift off the upper crust, and spread on your pie
plant, then put on your upper crust. By buttering
the first crust you put in the pan, the top comes off
without cutting or splitting it with a knife, as a knife
put into hot crust or bread of any kind always makes
it clammy. Try this way, and I venture you will never
make pie plant pie any other way. In this way the
fruit is not in the crust long enough to moisten or
make it soggy.
Strawberry Short Cake
Is made in the same manner, with the exception that
the strawberries are not cooked.
Cocoanut IPie.
Take a large, nice cocoanut, break off the outer
shell, peel off the brown skin, wash it, dry it, and
grate. Take
-14
154 ILLINOIS COOK BOOK.
Six eggs,
One quart sweet milk,
One-quarter of a pound melted butter,
Sugar to the taste.
Beat eggs and sugar well together, then add melted
butter, then cocoanut and milk; stir well, bake in pie
plates with one crust.
Soda Cracker iPie.
Take four soda crackers, put them side by side in a
plate and pour boiling water over them, and let them
remain till they are quite soft. Make a nice crust,
line pie pan, and then pour off the water trom the crackers
?nd slip them gently into the crust; trim off the
corners after they are in the crust, to make them
round; then have a bowl and pour a half cupful of
water and a large cupful of white or brown sugar, and
one teaspoonful of tartaric acid ; stir all together, and
pour over the crackers ; put on an upper crust. Bake
slowly. In the spring, when apples are scarce, this
comes very near an apple pie.
Cream Pies.
Scald a quart of sweet cream; beat four or five
eggs light, then stir them into the scalding cream ; add
a saltspoonful of salt, a teaspoonful of the extract of
lemon or peach water, and half a nutmeg grated, if
liked ; sweeten to the taste, (about two tablespoonsfu!
of sugar is enough ;) have flat pie dishes with
ILLINOIS COOK BOOK. 155
perpendicular sides ; grease them well ; line with pie
paste rolled thin; set them in quick oven for ten min-
tes, then put in the cream nearly to fill them, and
bake.
Cream Pies.
(MRS. DAVIS, CARROLLTON.)
One cupful of butter,
Two cupsful of white sugar,
Two cupsful of corn starch,
Two cupsful of flour,
Eight whites of eggs,
Two teaspoonsful soda, in
One cupful sour milk, or soda and cream tartar
with sweet milk.
Bake in cakes an inch in thickness, allowing two
cakes for each pie, with custard between them, made
as follows:
Yelks of eight eggs,
Twelve tablespoonsful of white sugar,
Six tablespoonsful of flour,
One quart of sweet milk,
Flavor with lemon.
Golden Pie, (A Splendid Pie.)
(MRS. BROADWELL )
Take one lemon, grate the rind and squeeze the
juice in a bowl, to which add
One teacupful of sugar,
One teacupful new milk,
156 ILLINOIS COOK BOOK.
One tablespoonful corn starch,
The yelks of three eggs, well beaten.
Pour into a nice paste, and bake slowly. When
done, beat the whites of the eggs with a little sugar,
and spread over the top, and return to the oven to
slightly brown.
Cream Pie.
Half pound butter,
Four eggs,
Sugar, salt, and nutmeg to the taste,
Two tablespoon sful arrowroot.
Then pour on it a quart of boiling milk ; stir all to-
gether ; put in one crust.
Transparent Pie.
The yelks of three eggs, (this makes one pie,)
Three tablespoonsful white sugar,
One tablespoon fal butter.
Beat till very light. Only one crust.
Delicate Pie.
( MRS. N. W. BKOADWELL. )
The grated rind of a lemon and the juice,
One cupful of powdered sugar,
The yelks of three eggs,
Two tablespoonsful of flour,
Two-thirds of a cupful of water.
ILLINOIS COOK BOOK. 157
Take the whites of the eggs and three tablespoons-
ful of sugar, beat well together. When the pie is
done, spread on the whites, and return to the oven to
brown.
Cracker Pie*
(MRS. ABLE.)
One cupful sugar,
One cupful molasses,
Twelve small crackers, well rolled,
Half cupful hot water,
Two cupsful hard cider,
Half pound raisins,
One teaspoonful cloves,
Two dessertspoonsful allspice,
Two dessertspoonsful cinnamon,
One large tablespoonful of butter,
A little salt and pepper.
Bake in two crusts.
Lemon Pie.
( MKS. ABLE. )
One pint white sugar,
One cupful butter,
Four eggs, beaten in one at a time,
Two tablespoon sful of flour,
Kind of one large lemon,
One pint sweet milk,
(Juice of the lemon squeezed in.) One crust. This
will make several pies.
158 ILLINOIS COOK BOOK.
Mince Meat.
Six pounds of meat boiled and beat in a mortar,
Six pounds of beef suet, chopped fine,
Two pounds of raisins,
Two pounds currants,
One pound citron,
Half dozen oranges,
Half dozen lemons, (grate the peel of each, re-
move the seed, and use the pulp and juice,
sweeten to the taste,)
One peck of tart cooking apples, chopped fine ,
One quart cherry preserves,
One quart damson preserves,
One quart of quince,
Three quarts fine whisky.
Cracker Mince Pies.
Break four large soda crackers into one and a half
pints boiling water-
One cupful and a half of butter,
Two cupsful and a half of sugar,
Two cupsful of raisins, cut fine,
Half a cupful of wine or whisky,
The juice and rind of one lemon. '^1
Cloves, allspice and cinnamon to the taste, a few
chopped apples. This is sufficient for four pies.
Peach Cobbler.
Take nice, finely flavored peaches, peel and stone
ILLINOIS COOK BOOK. 159
them, sweeten to the taste; put them into a nice bak-
ing pan, (tin is the best,) put a rich crust on the top
and bake slowly ; when done, remove the crust into a
dish that will hold it, and if your peaches are well
cooked, spread them nicely on the crust, (lay the top
of the crust on the bottom of the dish.) Eat with
sweetened cream.
Gooseberry Pie.
Stew the berries well, adding sugar and no water,
as they throw out so much juice. Make a nice, rich
pastry, and bake, sticking the crust to keep it from
puffing ; when cold, put in your berries, and have the
whites of two eggs beaten with sugar and spread on
the top ; set in the oven to slightly brown. Any fruit
pie may be made in the same way. No fruit pie
should be made to stand over night, as the crust be-
comes soggy and unlit for use.
Lemon Pie.
. Make your crust and line your pie plate ; then take
a teacupful of white or a light brown sugar and
spread it evenly over the crust; grate off' the rind of
one lemon, peel off the white skin, and the slice the
lemon with .a very sharp knife, to have the slices thin ;
lay them piece by piece over the sugar in the crust;
then take your dredge box and shake about one table-
spoonful of flour over it, and then put the grated rind
of the lemon and about half a teacupful of cold water.
160 ILLINOIS COOK BOOK.
Put on upper crust and bake slowly. This pie is as
cheap a pie as can well be made, and if made and
baked right, there is none better. If cooked too fast
the juice runs out, and the pie is too dry. Try it.
Lemon Pie.
( MKS. BUNN. )
The grated rind and the juice of two lemons,
Half pound white sugar,
Quarter pound butter,
Eight eggs, beat the whites separately.
Lastly add nearly one pint rich cream. Make three
pies. One crust.
Potato Pie.
Scald one quart of milk, grate in four large potatoes
while the milk is hot; when cold add four eggs well
beaten, and four ounces of butter; spice and sweeten
to taste ; lay in paste. Bake half an hour.
Lemon Pie.
( MRS. HUNT. )
Two eggs, leave out the white of one,
One teacupful white sugar,
One lemon,
Grate the rind and use the juice, and cream enough to
make it fill the crust, or a small piece of butter and
milk, if you have no cream; this makes one pie.
ILLINOIS COOK BOOK. 161
Take the remaining white, beaten stiff, with two table-
spoonsful white sugar, and when the pie is baked spread
this over the top smoothly, and return to the oven till
lightly brown.
Mush Pie.
One pound well-cooked mush
Half a pound butter,
One pound brown sugar,
Six eggs,
The juice of a lemon.
Beat the butter well into the hot mush; beat the
sugar and yelks of the eggs well together; then add
the mush and butter, then the juice and grated rind of
the lemon; lastly the white of the eggs, which must
be well-beaten.
Silver Pie.
(W. S. HURST. )
Peel and grate one large white potato into a deep
plate, add the juice and grated rind of
One lemon,
The white of one egg, well beaten,
One teacupful white sugar,
A teacupful of cold water.
Pour this into a nice under crust. When done
have ready the well-beaten whites of three eggs, half a
teacupful of white sugar, a few drops of rose water ;
put this over the pie and return it to the oven to
162 ILLINOIS COOK BOOK.
brown. When ready for the table lay lumps of currant
jelly on the top ; have it made just before dinner.
Lemon IPie.
( Mrs. LEWIS. )
Grate the rind of three lemons, take off the thick
white skin, cut the lemons in very thin slices, take out
the seed, add
Three large cupsful of fine white sugar,
Two eggs,
Half a cupful of water.
Two table spoonsful flour.
Mix well, and make two pies with two crusts ; to be
eaten warm.
Mince Pie.
( MRS. VAN NESS. )
Seven pounds meat,
Ten pounds apples,
Two pounds suet,
Two pounds raisins,
Two pounds currants,
One pound citron,
Three lemons,
Brandy and spices to the taste.
Cream P.ie.
One teacupful of cream, one teacupful of sugar, two
tablespoonsful flour rubbed smoothly in a little of the
ILLINOIS COOK BOOK. 163
cream, a lump of butter the size of an egg ; one crust,
and strips of crust across it.
Golden Pie.
Take one lemon, grate the rind and squeeze the
pulp into a bowl, to which add
One teacupful white sugar,
One teacupful new milk,
One tablespoonful corn starch,
The yelks of three eggs, well-beaten.
Pour these ingredients into a nice paste crust to
bake slowly ; beat the whites of three eggs stiff, and
when the pie is just done, pour it over the pie evenly,
and return it to the oven to stiffen, not to brown.
Cream fie.
Take the yelks of four eggs, beat light with a large
tablespoonful sifted flour, one pint of cream and a tea-
cupful of sugar. When baked, add the whites of the
eggs beaten stiff, with three tablespoonsful sugar;
spread over the top after the pie is baked, and return
to the oven till Lightly brown.
Egg Mince Pies.
Boil six eggs hard, shred them small; shred double
the quantity of suet; then put currants washed and
picked one pound, or more, if the eggs are large; the
peel of one lemon shred very fine, and the juice, six
spoonsful of sweet wine, mace, nutmeg, sugar, a very
164: ILLINOIS COOK BOOK.
little salt; orange, lemon, and citron, candied. Make
a light paste for them.
Molasses Pie.
The yelks of four eggs, beaten very light,
One large spoonful flour,
One pint molasses,
Two tablespoonsful strong vinegar,
Two tablespoonsful ginger.
Bake, then add the whites of the eggs, well-beaten,
with three spoonsful sugar; return to the oven to
brown.
Mince Pie.
( MRS. VAN DUSEN. )
Three pounds beef,
Two pounds suet,
Six pounds apples, (that will cook well,)
Three pounds raisins,
Three pounds currants,
Three pounds sugar,
Two pounds citron,
Three oranges,
Two quarts brandy,
Two quarts wine,
Two quarts cider,
One ounce rose water,
One tablespoonful ground ginger.
ILLINOIS COOK BOOK. 165
Cinnamon, allspice, cloves and mace, salt and pep-
per to the taste.
Delicate Pie.
The grated rind and juice of one lemon,
One teacnpful white sugar,
The yelks of three eggs,
Two tablespoonsful of flour,
Two-thirds of cupful of water.
Take the whites of the eggs and three tablespoons-
ful of sugar, and beat to a stiff froth and turn it over
the pie when it is baked ; set it in oven to brown.
One crust.
Cream Pie.
( MRS. HURST. )
For the crust use
One cupful and a half flour,
One cupful white sugar,
Half cupful sweet milk,
Two eggs,
Half teaspoonful soda,
One teaspoonful cream tartar,
One tablespoon ful butter,
Flavor to snit the taste.
Bake this in two jelly cake pans, and let it get cold,
and use one for the upper crust and one for the under
crust. For the cream for the pies take:
Half cupful white sugar,
One-third cupful flour,
166 ILLINOIS COOK BOOK.
Half pint sweet milk,
One egg.
Let the milk boil ; beat the eggs and sugar together ;
take a little milk and wet the flour to a smooth paste,
and stir into the sugar and egg ; then stir all into the
milk, and let it boil tolerably thick and spread on to
one of the crusts previously baked, and then put the
other crust on. Eaten warm for dinner, or eaten cold
for supper.
Lemon Pie.
( MATE ELLIOTT. )
Three Eggs,
One tablespoonful butter,
Half cupful milk, \^
One cupful sugar,
One lemon, grate the rind.
Mix the grated lemon with sugar and butter ; then
add the yelks, then the milk, then lemon juice, last the
whites, well-beaten; mix well. This makes two pies.
Corn Starch Pie.
(CARRIE HURST.)
Three eggs,
Six tablespoonsful white sugar,
One tablespoonful corn starch.
One pint sweet milk.
Bake the crust first; beat the yelks and three table-
spoonsful white sugar together ; stir in the corn starch ;
ILLINOIS COOK BOOK. 167
make custard of the milk, eggs, sugar and corn starch ;
flavor and pour on the crust ; whip the whites and
the other three spoonsful of sugar, and spread over
the pie after it is baked, and return to the oven to
slightly brown.
Piecrust Glaze.
In making pies which have a juicy mixture, the
juice soaks into the crust, making it soggy and unfit to
eat; to prevent this, take an egg well-beaten, and wet
the crust of the pie with it just before putting in the
fruit. For pies which have an upper crust, wet the
top with the same before baking. This is also nice
for biscuit or ginger cakes, and with a little sugar
added, is very nice for rusk.
Transparent Pie.
To one pie take the yelks of three eggs, three table-
spoonsful of sugar, and a tablespoonful and a half of
butter; beat well together; flavor to suit the taste.
Make a rich puff paste and line the pie plate. Only
one crust is required.
'Stewart Pie, (Splendid.)
Two teacupsful brown sugar,
One-half cupful butter,
One teacupful cream or new milk,
Four eggs, beat the yelks light.
168 ILLINOIS COOK BOOK.
Add the sugar, then your milk and flavoring, then
the half cupful melted butter; beat the whites to a
stiff paste; stir in and beat it well. This makes two
pies.
Summer Mince Pie.
Four crackers broken up fine and dissolved in
water; then mix two eggs, well beaten; add
One cupful raisins, cut fine,
One cupful citron,
One cupful butter,
One cupful vinegar,
Two cupsful sugar,
One cupful molasses,
Six apples, cut fine,
Add cinnamon and brandy to the taste.
This will make six pies.
Mince Pies without Meat,
Of the best apples six pounds, pared, cored, and
minced; of fresh suet, and raisins stoned, each three
pounds, likewise minced; to these add of mace and
cinnamon a quarter of an ounce each, and eight
cloves, in finest powder ; three pounds of the finest
powder sugar, three-quarters of an ounce of suet, the
rinds of four and juice of two lemons, half a pint of
cider, the same of brandy, if you like. Mix well, and
put into a deep pan. Have ready washed and dried
four pounds of currants, and add as you make the
pies, with candied fruit.
ILLINOIS COOK BOOK. 169
Lemon Mince fie.
Squeeze a large lemon, boil the outside till tender
enough to beat to a mash, add to it three large apples
chopped, and four ounces of suet, half a pound of
currants, four ounces of sugar; put the juice of the
lemon, and candied fruit as for other pies. Make a
short crust, and fill the patty pans as usual.
Lemon Pie.
Three lemons,
One quart milk,
One heaping tablespoonful flour,
One tablespoonful melted butter,
Four eggs,
One teacupful sugar.
Rub your lemon on a grater, then roll till soft, then
squeeze the juice out. Make a frosting for the top of
the whites of the eggs and white sugar. This will
make three pies.
Lemon Pie.
Two lemons,
Two teacupsful sugar,
One teacupful milk,
Two tablespoon sful corn starch,
Yelks of six eggs,
Two tablespoonsful melted butter.
Beat the whites of the eggs with six tablespoonsful
sugar, and pour over after the pie is baked. This
makes two pies.
15
170 ILLINOIS COOK BOOK.
Mince
Four pounds chopped beef,
Four pounds chopped suet,
Four pounds chopped raisins,
Four pounds chopped currants,
Seven pounds chopped apples,
One pound chopped citron,
Two pounds sugar,
One ounce nutmeg,
One quart madeira wine or pint brandy,
One pint of golden syrup,
A little salt.
Apple Custard fie.
Peel and boil sour apples till soft, and not much water
left in them, then rub through a colander if necessary.
Beat two eggs, half a cupful sugar and a large table
spoonful butter for each pie ; flavor with nutmeg. If
the apples are very sour, add more sugar.
Georgetown, Kentucky fie.
Break five large soda crackers into one and a half
pints boiling water
One teacupful and a half butter,
Two teacupsful and half sugar,
One teacupful cut raisins,
Half teacupful wine or whisky,
The juice and rind of one lemon,
Spices to the taste.
ILLINOIS COOK BOOK. 171
One large apple chopped fine will improve the pies.
This makes four pies.
Lemon Pie.
Three eggs,
One cupful sugar,
One teaspoonful butter,
One cupful flour,
Juice of one lemon,
Whites of two eggs,
Two-thirds cupful sugar to make frosting for
the top.
When the pie is done, put the frosting on the top,
and return to the oven to brown.
Strawberries Stewed for Tarts.
Make a syrup of one pound of sugar and a teacup-
ful of water; add a little white of eggs; let it boil,
and skim it until only a foam rises ; then put in a
quart of berries free from stems and hulls ; let them
boil till they look clear and the syrup is quite thick.
Finish with fine puff paste.
Lemon Pie.
One lemon, four eggs, seven tablespoonsful sugar
mixed with yelks ; grate the rind, and mix juice, rind,
sugar and yelks together. Beat the whites stiif with
sugar, and spread over the top. Bake in a good
crust. No top crust.
172 ILLINOIS COOK BOOK.
Pie Plant Short Cake.
Make a short c'ake in the usual way, with sour milk
or cream and soda, or with sweet milk and soda and
cream tartar; many prefer this way to the rich pie
crust short cake ; bake in long pans ; split them open,
butter and spread your fruit between, or, as many pre-
fer, have your fruit ready, and serve at the table.
Any fruit will answer. Always steam fruits of this
kind, they are much nicer than if they come in con-
tact with the tire.
Cheap Lemon Pies.
Take one large lemon, squeeze out the juice, chop
the peel very tine ; take
One teacupful sugar,
Oneteacupful molasses,
Three teacupsful water,
One cupful sifted flour,
One egg.
One or two good cooking apples, stewed or grated,
and sweetened to suit the taste, boil the peel till soft;
then put in the flour, which must be wetted and rubbed
smooth; boil till it thickens; then add the juice and
other ingredients. This will make four medium sized
pies with two crusts.
Apple Trifle, (A Supper Dish.}
Ten good-sized apples,
The rind of half a lemon,
ILLINOIS COOK BOOK. 173
Six ounces of pounded sugar,
Half-pint milk,
Half-pint cream,
Two eggs,
Whipped cream.
Peel, core, and cut the apples into thin slices, and
put them into a saucepan with two tablespoonsful of
water, the sugar, and minced lemon rind. Boil all to-
gether until quite tender, and pulp the apples through
a sieve; if they should not be quite sweet enough,
add a little more sugar, and put them at the bottom of
the dish to form a thick layer. Stir together the
milk, cream, and eggs, with a little sugar, over the
fire, and let the mixture thicken, but do not allow it to
reach the boiling point. When thick, take it off the
fire ; let it cool a little, then pour it over the apples.
Whip some cream with sugar, lemon peel, etc., the
same as for other trifles; heap it high over the
custard, and the dish is ready for table. It may be
garnished as fancy dictates with strips of bright apple
jelly, slices of citron, etc.
Cream, Pie.
Three pints of new milk,
Eight eggs,
Half a cupful butter,
Two tablespoonsful flour,
One cupful sugar.
Beat the butter and flour together, arid the sugar
and eggs. Let the milk get warm by setting it in
174 ILLINOIS COOK BOOK.
warm water on the stove ; a small pail is nice to put
the milk in ; set this in a kettle of boiling water, then
add the butter and flour, stir a few minutes ; then add
the sugar and eggs, stir until a little thick ; then flavor
with vanilla, this is the only kind of flavoring for
these pies ; remove Irom the fire. Have a crust made
as follows:
One teacupful of water,
One teacupful of lard,
A little salt.
Mix this soft enough to roll out for pies ; have but
one crust. When the pies are baked, have the whites
beaten stiff with a little white sugar, and spread on
the top and let it brown lightly. This makes splendid
pies.
CAKES.
General Directions for Cake Making.
As a general thing there has been more cake
wasted by carelessness in mixing than from any other
cause, ^ unless it is the want of patience to beat it
as it should be. Some have an idea, that to have the
proper materials and throw them into a pan and give
them a stir or two, is all that is required. But such is
not the case. The same rule holds good in most
cakes. The butter and sugar should always be beaten
together till they are perfectly light. The whites
should be beaten perfectly stiff. Your cream tartar
or baking powder, just as your receipt calls for it,
should always be mixed well in the flour. Add a
little flour to the butter and sugar before putting in the
milk; dissolve the soda in the milk; then add the
flour and whites alternately. Beat very little after
the whites are put in the pan, and bake immediately.
Nice white butter makes the whitest cake.
176 ILLINOIS COOK BOOK.
A Fine Icing for Cake.
Beat up the whites of live eggs to a froth, and put
to them a pound of double-refined sugar, powdered
and sifted, and three spoonsful of orange flower
water or lemon juice. Keep beating it all the time the
cake is in the oven, and the moment it comes out, ice
over the top with a spoon.
Slack Cake.
( MRS. DR. JOEL PRICED KY. )
One pound and a quarter of very light dough,
made with potato yeast,
Six eggs,
Three-quarters of a pound butter,
One pound sugar,
Two pounds raisins,
Two pounds currants, thoroughly washed and
slowly dried in a slow oven,
One pound of citron, cut fine,
One glass blackberry jelly,
One tablespoonful cloves,
One nutmeg,
Two tablespoonsful cinnamon,
One teasoonful soda,
One wine glass of whisky or brandy,
One glass of madeira wine.
Work the butter into the dough ; have the eggs and
sugar well-beaten together, and add to the dough in
small quantities at a time; flonr the fruit, add it
ILLINOIS COOK BOOK. 177
gradually. Cut a paper to fit the bottom of the
mould, grease it well ; pour the whole into the mould.
Let it rise one hour, bake three hours. Let it stand
in the mould after it has been baked for several hours.
Currant Cake.
Two cupsful sugar,
One cupful butter,
Four even cupsful of flour,
One cupful of currants,
One cupful sweet milk,
Four eggs,
One teaspoonful soda,
Two teaspoonsful cream tartar.
Custard Cake.
Two cupsful sugar,
Nine tablespoonsful melted butter,
Two-thirds of a cupful sweet milk,
Three cupsful flour,
Six eggs,
Half teaspoonful soda,
Two teaspoonsful cream tartar.
White Cake.
One pound powdered sugar,
One pound flour,
Half pound butter,
Whites of sixteen eggi,
178 ILLINOIS COOK BOOK.
One teaspoonful soda,
Three teaspoon sful cream tartar.
Beat the butter and sugar to a cream, and stir a
little flour with it. Beat well.
Cream Cake.
Five eggs,
Three cupsful sugar,
Four cupsful flour,
One cupful butter,
One cupful cream,
One teaspoonful soda.
Mix the sugar and butter, then add the rest.
Cold Icing.
One egg, eight large teaspoonsful of white sugar ; beat
well and hard ; add tartaric acid to whiten ; flavor to
the taste.
lee Cream Cake.
Two cupsful white sugar,
One cupful butter,
Three cupsful flour,
Half cupful sweet milk,
Whites of eight eggs,
One teaspoonful cream tartar,
Half teaspoonful soda.
Beat the butter and sugar together, then the whites
of the eggs, well-beaten ; stir in the flour, and cream
ILLINOIS COOK BOOK. 179
of tartar, well-mixed, and lastly the milk with the soda
dissolved in it. Butter shallow pans, spread evenly on
the bottom half an inch thick; bake quickly to a deli-
cate light brown.
Receipt for Icing.
Put three cupsful white sugar in a saucepan with
one cupful of water, let it boil to a clear, thick syrup ;
then pour in boiling hot over the whites of three eggs,
stirring it very hard ; add half teaspoonful of pulver-
ized citric acid; flavor with vanilla; spread over the
cake warm. If it gets cold, warm it by steam.
Soft Ginger Cake.
( MRS. JUDGE VAN DOERSTON's. )
One pint molasses,
Three eggs,
One teacupful sour milk,
Butter the size of an egg.
One tablespoonful soda stirred into the molasses ;
flour enough to make a soft dough ; ginger to the taste.
Doughnuts.
One pint flour, lump of butter the size of a walnut
rubbed into it, half cupful sugar, one-third of a tea-
spoonful soda, one egg, enough buttermilk to make it
a proper consistency ; make in twists, or roll and cut
in cakes, and fry in hot lard.
180 ILLINOIS COOK BOOK.
Citron Cake.
Eight whites of eggs,
Three teacupsful flour,
Half teacupful sweet milk,
Two teacupsful powdered white sugar,
Three-quarters of teacupful butter,
Half teaspoonful soda,
Two teaspoonsful cream tartar,
One pound best citron.
Cut the citron in very thin slices, beat whites to a
stiff froth; beat butter and sugar together; add a
little flour with cream tartar, well-mixed ; then the
milk, in which the soda has been well dissolved; then
add the whites, and last stir in the citron; mix well.
Bake in long or square baking tins. Such cakes, and
the gold cake, made with the yelks of eggs, are always
better baked in shallow pans, and with a little icing on
the top looks much nicer when cut for the table.
Cottage Cake.
One cupful and a half sugar,
Half cupful butter,
Two eggs,
One scant teaspoon soda, dissolved in one cup-
ful milk,
Two teaspoonsful cream tartar rubbed in flour
enough to make this thick as pound cake.
Juice and rind of a lemon.
This is good to be eaten fresh, but will not keep long.
I
.
ILLINOIS COOK BOOK. 181
Delicious Cake.
Two cupsful white sugar,
One cupful butter,
One cupful milk,
Three eggs,
Half teaspoonful soda,
Scant teaspoonful cream tartar,
Three cupsful flour.
Stir butter and sugar together and add the beaten
yelks of the eggs, then the beaten whites; dissolve
the soda in the milk, rub cream tartar in the flour, and
add the last thing.
Tipsy Cake.
Make any nice sponge cake; bake it in one or more
oval pans, as may be needed, (if for an evening com-
pany, of course one would not be enough;) let it be
baked a delicate light brown ; when cold, put it into
any nice platter or large glass dish that will hold it
nicely. Pour over it madeira wine till it is perfectly
saturated; have ready blanched almonds, sufficient to
stick over the top of the cakes. Make a nice, rich,
boiled custard and pour it around the edges of the
dishes or dish in which your cake has been placed, re-
serving enough custard to add to each dish of the
cake as you serve it up. According to my own taste,
I think that about three or four whites of eggs to each
cake, well-beaten, and four tablespoonsful powdered
sugar beaten in it, and spread over the top, is a
182 ILLINOIS COOK BOOK.
great improvement. It can be set in the oven to
slightly brown before putting the custard around the
edges.
Silver Cake.
Half teacupful butter,
One cupful and a half sugar,
Two cupsful and a half flour,
The whites of eight eggs.
Dissolve half a teaspoonful soda in one tablespoon-
ful water, one teaspoonful cream tartar. Beat butter
and sugar well together. Beat the whites stiff.
Ginger Snaps.
Two teacupsful brown sugar,
Two teacupsful best sugar house molasses,
One teacupful butter,
One teacupful sour milk,
One teaspoonful soda.
Work in flour enough to make it stiff, and roll in
thin cakes. Bake to a nice brown.
Drop Cakes.
The yelks, after making a large, or even small
white cake, make very nice drop cakes. Tak<
Seven or eight yelks
Two coffeecupsful brown sugar,
ILLINOIS COOK BOOK. 183
One coffeecupful butter,
One coffeecupful sweet milk,
One teaspoonful soda,
Two teaspoonsful cream tartar.
Flour enough to make them drop nicely in a well-
greased pan. Beat well together before putting in the
milk; drop them and give them room to spread.
They can be baked in the tins that are now made for
muffins. Flavor to suit the taste.
Fruit Cake.
Four eggs,
One cupful brown sugar,
One cupful butter,
One cupful cold strong coffee,
Two teaspoonsful cream tartar,
One teaspoonful soda,
One pound citron,
One pound currants,
One pound raisins,
Four cupsful flour.
Beat butter and sugar well together, then add eggs,
and beat well before adding coffee, in which the soda
must be dissolved ; mix cream tartar in flour ; lastly
mix in the fruit. Try with a straw before taking from
the stove.
Spice Cake.
Three Eggs,
184 ILLINOIS COOK BOOK.
One cupful of brown sugar,
Half cupful sweet milk,
Half cupful butter,
Two teaspoonsful cream tartar,
One teaspoonful soda.
One teaspoonful cinnamon,
One teaspoonful cloves,
One teaspoonful allspice,
A little lemon.
This is to be mixed as other cakes are, sugar and
butter together, then add the other ingredients. Great
care should be given to the beating of cake, the more
it is beaten the better it is, of course. Let the beating
all be done before the cream tartar and soda are put
in. It should then be gently stirred, and put in to
bake immediately.
Sponge Gingerbread.
One cupful of sour milk,
One cupful molasses,
Half cupful butter,
Two eggs.
One tablespoonful ginger.
Flour to make it as thick as pound cake. Put the
butter, molasses and ginger together, and make them
quite warm; then add the milk, flour and yeast
powder, or baking powder, as it is more generally
called.
> j,
' J
ILLINOIS COOK BOOK. 185
G-inger Snaps.
One cupful molasses,
Half cupful brown sugar , v
Half cupful butter,
Half cupful- warm milk, the butter melted in it,
Two tablespoonsful baking powder.
The dough should be stiff, roll out and cut in cakes
Rolled Jelly Cake.
Three eggs,
One china teacupful sugar,
One china teacupful flour.
Beat the yelks of the eggs till light, then add the
sugar, continue beating some time; then add the
whites, beaten to a stiff froth, then flour, very little at
the time; bake in along pan well-greased. When
done, turn out on bread board, then cover the top well
with jelly, and roll up while warm, and slice as needed.
Macaroons.
Blanch four ounces of almonds, and pound; whisk
the whites of four eggs to a froth, then mix it, and a
pound of sugar, sifted, with the almonds, to a paste;
and laying a sheet of wafer paper on a tin, put it on
in different little cakes, the shape of macaroons.
Tea Cakes.
Rut) fine four ounces of butter into eight ounces of
flour; mix eight ounces of currants, and six of fine
16
186 ILLINOIS COOK BOOK.
sugar, the yelks of two and white of one egg. Roll the
paste the thickness of a cracker, and cut with a wine
glass. You may beat the other white, and wash over
them ; and either dust sugar, or not, as you like.
Slack Cake.
Half pound butter,
Half pound sugar,
Half pound flour,
Six eggs,
One pound and a half raisins.
One pound and a half currants,
Half pound citron,
Half teaspoonful soda,
Half teaspoonful mace,
Half teaspoonful cinnamon,
Half teaspoonful cloves,
Half teaspoonful allspice,
One teaspoon ful nutmeg,
One cupful molasses,
Half gill brandy.
Bake slowly three hours. This makes three loaves.
Pudding.
One cupful milk,
One cupful molasses,
Half cupful butter,
Three and a half cupsful flour.
One glass brandy,
ILLINOIS COOK BOOK. 187
One teaspoonful each of all kinds of spice,
One teaspoonful saleratus.
Steam three hours.
Doughnuts.
One cupful sugar,
Two eggs,
Small spoonful butter,
One cupful and a half milk,
Two teaspoonsful cream tartar,
One teaspoonful soda.
Mix with flour and roll out stiff. Flavor to taste.
Silver Cake.
Half cupful butter,
One cupful and a half sugar, beat well together,
Whites of eight eggs, beaten to a froth,
Two and a half cupsful flour.
Dissolve one-half teaspoonful soda in one table-
spoonful water,
One teaspoonful cream tartar.
For gold cake take the yelks of the eggs and mix
the same as above.
Cream Tea Cakes.
One pound flour,
Pint sour cream.
Two-thirds of a cupful" butter.
188 ILLINOIS COOK BOOK.
Half teaspoonful saleratus dissolved in a litttle
warm water.
Mix lightly. Flour your hands well and make out
in small cakes, the size of an egg. Lay close in a but-
tered pan, and bake in a quick oven.
Fruit Cake.
One cupful of butter,
One cupful sugar,
One cupful molasses.
Three cupsful flour,
Four eggs,
Half pound currants,
Half pound raisins,
Quarter pound citron,
Quarter teaspoonful saleratus,
One teaspoonful each of all kinds of spice.
This cake will keep a year.
Coeoanut Cake.
One cupful sugar,
One cupful flour,
Three eggs,
Three tablespoonsful sweet milk,
One teaspoonful cream tartar mixed in the flour,
Half teaspoonful soda dissolved in the milk,
Ten teaspoonsful sugar to two eggs.
One cocoanut, and mix two-thirds of it with
the frosting and spread over the cake; then add
ILLINOIS COOK BOOK. 189
the rest of the cocoanut. Bake the cake as for jelly
cake.
Coffee Cake.
One-third cupful butter,
One cupful molasses,
Half cupful brown sugar,
Half cupful cold strong coffee,
Two eggs,
One teaspoonful each of cinnamon, cloves and
soda.
Delicate Cake.
One cupful butter,
Two cupsful sugar,
Half cupful sweet milk,
Three cupsful flour,
Half teaspoonful soda,
One teaspoonful cream tartar,
Whites of ten eggs.
Railroad Cake.
(MRS. w. A. TURKEY.)
Sixteen eggs,
One pound sugar,
One pound flour,
Half pound butter.
Beat the whites to a stiff froth, add yelks; then
190 ILLINOIS COOK BOOK.
sugar, melted butter, then add flour; stir as little as
possible.
Sponge Cake.
Eleven ounces flour,
Seventeen ounces sugar,
Twelve eggs.
Beat the whites and yelks separately.
Cocoanut Pound Cake.
One pound sugar,
One pound flour,
Twelve ounces butter,
Ten eggs,
One grated cocoanut.
Beat the butter till creamy, add sugar ; then cocoa-
nut, then flour.
Sponge Cake.
Two tumblersful of sugar,
Two tumblersful of flour,
Ten eggs, well beaten,
Add the flour last.
Chocolate Puffs.
The whites of two eggs,
Half pound sugar,
One ounce and a half chocolate,
ILLINOIS COOK BOOK. 191
Two tablespoonsful corn starch., with the choco-
late pulverized.
Beat the eggs to a stiff froth, add the sugar ; then
add chocolate; drop sugar on paper; then drop the
puffs on, and dust sugar over them. Bake in a quick
oven.
Cocoanut Cake.
One cupful butter,
Two and half cupsful sugar,
Four cupsful flour,
One cupful sweet milk,
One teaspoonful soda,
Two teaspoonsful cream tartar,
"Whites of seven eggs,
One grated cocoanut.
Ginger Snaps.
Three cupsful molasses,
One cupful sugar,
Quarter cupful butter,
Four spoonsful ginger,
One spoonful cinnamon,
One spoonful cayenne pepper.
Jumbles.
One pound of nice sugar into two pounds of flour;
beat four eggs with three-quarters of a pound of but-
ter, very light, and bake quickly.
192 ILLINOIS COOK BOOK.
*
Fruit Cake. <
Ten eggs,
Two tumblersful and a half sugar.
Three tumblersful flour,
Three-quarters pound butter,
Two pounds currants,
Two pounds raisins,
Half pound eitron.
Last, the whites well-beaten.
White Sponge Cake.
One cupful and a half sugar,
One cupful flour,
One teaspoonful cream tartar,
The whites of ten eggs.
White Cake.
One cupful butter,
Four cupsful sugar,
Six cupsful flour,
Whites of fourteen eggs, beaten to a stiff" froth.
One teaspoonful soda dissolved in one teacupful of
sweet milk, and two teaspoonsful of cream tartar
mixed in flour. Flavor to taste and bake in a moder-
ate oven.
White Mountain Cake.
The whites of six eggs,
Two-thirds cupful butter,
ILLINOIS COOK BOOK. 193
One cupful sweet milk,
Two cupsful sugar,
Three cupsful flour,
One teaspoonful soda,
Two teaspoonsful cream tartar or baking powder.
Make a thin icing, (and stir in grated cocoanut, if
you prefer it,) and put on the cake as in jelly cake.
Almond Icing for Wedding Cake.
Beat the whites of three eggs to a stiff froth ;
beat a pound of blanched almonds very fine in a mor-
tar with rose water, (a few only at a time,) mix them
with eggs lightly together; put in by degrees one
pound of powdered lt>af sugar; spread the icing
smoothly on the cake. It must be well-beaten.
fork Cake.
One pound of pickled pork chopped as fine as
can be,
Two pounds currants,
Two pounds raisins,
One pound citron,
Two teacupsful brown sugar,
One teacupful molasses,
One tablespoonful cJoves,
One teaspoonful cinnamon,
One tablespoonful allspice,
One nutmeg,
194: ILLINOIS COOK BOOK.
One tablespoonful soda,
One wine glassful brandy or whisky,
Four pints of flour; put three in the cake, and put
the other on the fruit, and rub it over to prevent set-
tling at the bottom. Mix as for other cake. Bake three
hours. Pour. over the pork after it is chopped one
pint of boiling water, and when cool put in the other
ingredients into the water and pork. This makes a
splendid large cake that will keep well. No butter or
eggs. Try it.
Fruit Cake.
Fourteen eggs,
One pound and a half butter,
One pound and a half brown sugar,
One pound and a half flour,
Three pounds raisins,
Three pounds currants,
One pound citron,
One coffeecupful syrup,
One wine glassful brandy,
One tablespoonful each of cinnamon, allspice,
cloves and nutmeg.
Almond Macaroons.
Three-quarters pound sweet almonds, one-quarter
pound bittter almonds ; blanch and pound to a smooth
paste, in a mortar, a few at a time. Beat to a stiff
froth the whites of six eggs, and beat into these, by
degrees, one pound white sugar ; mix in the almonds
ILLINOIS COOK BOOK. 195
gradually, stir well, and form into small ca^es and
bake on buttered paper, being careful not to let the
cakes touch other. Bake in a quick oven to a light
brown.
Feather Cake.
One teacupful sugar,
One teacupful sweet milk,
Two teacupsful flour,
One tablespoonful butter,
One egg,
Half teaspoonful soda,
One teaspoonful cream tartar,
Flavor with nutmeg.
Cup Cake.
One teacupful butter,
Two teacupsful sugar,
Three teacupsful flour,
Four eggs,
One teacupful sour milk,
One small teaspoonful soda.
White Cake.
The whites of six eggs,
Two-thirds teacupful butter,
Two teacupsful white sugar,
Three teacupsful flour,
One teacupful sweet milk.
196 ILLINOIS COOK BOOK.
One teaspoonful soda.
Two teaspoonsful cream tartar,
Flavor with peach water.
Golden cake is made with the yelks, and in the same
proportion as the above white cake.
Sponge Cake.
One teacupful sugar,
One teacupful flour,
Three eggs,
'" Half teaspoonful soda,
One teaspoonful cream tartar,
One tablespoonful warm water.
Bake quickly.
Jumbles.
One pound butter,
Two pounds flour,
Two pounds sugar,
Eight eggs,
One teaspoonful soda,
One cupful sour milk.
Hose Cake.
(MRS. DR. GRISSUM'S, KY.
One pound flour,
One pound white sugar,
Three-quarters pound butter,
The whites of fourteen eggs, well beaten.
ILLINOIS COOK BOOK. 197
Beat the butter and sugar to a cream, then stir in
the whites and flour alternately until thoroughly
mixed. Take one teaspoonful cochineal in a table-
spoonful of cold water, and beat till dissolved ; strain it
in a half teacupful of the batter, cover the bottom of
the pan with the white ; then mix in as in the marble
cake. Flavor with rose. The cochineal must be pre-
pared thus:
One-third cochineal,
One-third alum,
One-third cream tartar.
They must be pulverized well together at the drug
store.
Cocoanut Jumbles.
Two eggs,
Three teacupsful white sugar,
One teacupful butter,
One teacupful sour cream,
One scant teaspoonful soda,
Five teacupsful flour,
One large cocoanut grated.
Roll in sugar and drop in the pan. Add the nut
last.
Mountain Cake.
(MBS. BUNN. )
Three teacupsful white sugar beaten up with five
eggs and a scant cupful of butter,
198 ILLINOIS COOK BOOK.
Four and half cupsful flour,
One cupful sweet milk,
Half teaspoonful soda,
One teaspoonful cream tartar.
Put ordinary icing between it. It is nice to have
every alternate layer of nice fair jelly.
Lady Cake.
(MRS. DR. RYAN.)
Whites of eight eggs, '
Two teacupsful white sugar,
One teacupful butter,
Four teacupsful flour,
Half teacupful sweet milk,
Half teaspoonful soda,
Two teaspoonsful cream tartar,
Flavor with peach and rose.
- Fruit Cake.
( MRS. W. 8. HURST. )
Ten eggs,
One pound brown sugar,
One pound flour,
Three pounds raisins,
Two pounds currants,
One pound citron,
Cloves, cinnamon, allspice, nutmeg, wine and
brandy to the taste,
One large cupful molasses.
Beat well, as in all cakes.
ILLINOIS COOK BOOK. 199
Almond Cake.
Whites of seventeen eggs,
Three-quarters of a pound butter,
One pound white sugar,
One pound flour.
Beat the whites stiff, add the sugar and butter to-
C Jl ier and beat well, add flour and whites alternately,
extract of almond or blanched almonds, and rub in
rose water.
Pound Cake.
( One pound sugar,
One pound flour,
Three-quarters of a pound butter.
Beat the butter and sugar well together, add the
yelks of ten eggs ; beat the whites stiff, and add with
the flour. Bake one hour.
,
White Cake.
( MKS. WM. 8. HURST. )
Whites of ten eggs,
Two coffeecupsful white sugar,
One coffeecupful butter,
Four coffeecupsful flour,
One coffeecupful sweet milk,
One teaspoonful soda,
Two teaspoon sful cream tartar,
Flavor to suit the taste.
200 ILLINOIS COOK BOOK.
Cup Cake.
Five eggs, |
Three teacupsful sugar/
One teacupful butter,
Five teacupsful flour,
One teacupful sour milk,
One small teaspoonful soda.
This is very nice made with currants, and it makes a^
excellent jelly cake.
Sponge Cake.
Ten eggs,
One pound white sugar,
Half pound flour,
Beat the yelks and the sugar to a cream, the whites
stiff, and add alternate with the flour. Flavor with
lemon. Bake quickly; add a quarter of a teaspoonful
of tartaric acid.
Fruit Cake.
(MRS. WM. s. HURST.)
Use the ten yelks left from the above white cake
Two coffeecupsful brown sugar,
One coffeecupful butter,
One coffeecupful sweet milk,
One teaspoonful soda,
Two teaspoon sful cream tartar,
Four coffeecupsful flour, brown the flour, if pre-
ferred, black,
ILLINOIS COOK BOOK. 201
Two pounds raisins,
One pound currants,
Half pound citron.
Cream Sponge Cake.
One teacupful white sugar.
One teacupful flour,
Half teacupful cream,
Two eggs.
Union Cake.
One teacupful butter.
Two teacupsful white sugar,
Three teacupsful flour,
One teacupful sweet milk,
One teacupful corn starch,
Three eggs,
One teaspoonful soda,
Two teaspoonsful cream tartar.
Harrison Cake.
(MRS. MATE ELLIOTT.)
Three eggs,
One teacupful and a half butter,
One teacupful and a half brown sugar,
Two teacupsful molasses,
Five teacupsful flour,
Two pounds raisins,
One pound currants,
17 ,:
202 ILLINOIS COOK BOOK.
One pound citron,
One teacupful sour milk,
One teaspoonful soda,
Two tablespoonsful each of cinnamon and
cloves,
Two grated nutmegs.
Bake two hours, if all baked in one pan.
Delicate Cake.
(MRS P. B. PRICE. )
Stir to a cream one pound powdered white sugar
and seven ounces butter ; beat the- whites of sixteen
eggs stiff; stir in one pound sifted flour. Flavor to the
v taste. Bake immediately.
Marble Cake.
( MRS. DR. RYAN. )
WHITE PART.
The whites of eight eggs,
One teacupful sweet milk,
Three teacupsful white sugar,
One teacupful butter,
Four teacupsful and a half flour,
One teaspoonful soda,
Two teaspoon sful cream tartar.
DARK PART.
The yelks of the eight eggs, and one whole egg,
One teacupful sweet milk,
Three teacupsful brown sugar,
ILLINOIS COOK BOOK. 203
One teacupful molasses,
One teacupful butter,
Five teacupsful flour.
One teaspoonful soda,
Two teaspoonsful cream tartar,
One tablespoonful each of cinnamon, cloves, allspice
and nutmeg.
Put enough of the white in the pan to cover the
bottom; then put in the spice and white alternately
till all is in the pan. Bake two hours. This is one of
the most delicious cakes I have ever tasted. It will
keep almost as well as fruit cake.
Fancy Cfake.
Beat the yelks of four eggs into a half pound of
sugar; add a little less than half pound flour; beat
fifteen minutes, then add one teaspoonful rose water
and the whites of the eggs beaten stiff. Bake in
small cakes and put sugar plums on top.
Aunty's Cake.
Eight whites of eggs,
Three teacupsful flour,
Half teacupful sweet milk,
Two teacupsful white sugar,
Three-quarters of a teacupful butter,
Half teaspoonful soda,
One teaspoonful cream tartar.
204 ILLINOIS COOK BOOK.
Cocoanut Cake.
(MBS. DR. RYAN.)
One teacupful butter,
Two teacupsful and a half sugar,
Four teacupsful flour,
One teacupful sweet milk,
One teaspoonful soda,
Two teaspoon sful cream tartar,
Whites of seven eggs,
One grated cocoanut.
Bake in shallow tins. Make frosting, and grate into
it another cocoanut to put between the cakes. Use a
very little extract lemon in both cake and cocoanut.
Sponge Cake.
( MARIA WATSON. )
Thirteen eggs, beaten separate,
One pound sugar^beaten with the yelks,
Half pound flour stirred in lightly the last
thing,
Flavor with lemon.
Snow Cake.
( MRS. WM. A. TURNEY. )
The whites of ten 62:2*8,
c5O /
One tumbler and a half powdered sugar,
One tumbler and two tablespoonsful flour,
A scant teaspoonful cream tartar.
ILLINOIS COOK BOOK. ~~"^" 205
White Cake.
The whites of ten eggs,
Two coffeecupsful white sugar,
One coffeecupful butter,
One coffeecupful sweet milk,
Four coffeecupsful flour,
One teaspoonful soda,
Two teaspoon sful cream tartar,
Flavor to suit the taste.
Ambrosial Cake.
( ELLA MYERS. )
Make any rich white cake; bake in jelly cake pans,
using the following :
Two coffeecupsful white sugar,
Yelks of six eggs,
Whites of four eggs,
Four lemons.
Grate the rind of two lemons ; one-quarter pound
butter. Put in a pan and stew over a slow fire until
it becomes thick.
Sponge Cake.
( ELLA MYEKS. )
One pint powdered sugar,
One pint flour,
Eight eggs, beaten separately, the yelks for
half an hour,
Flavor with lemon. Bake one hour.
206 ILLINOIS COOK BOOK.
Silver Cake.
Three-quarters teacupful butter,
Two teacupsful sugar,
Four teacupsful flour,
One teacupful sweet milk,
One teaspoonful soda,
Two teaspoonsful cream tartar,
The whites of five eggs,
Flavor to taste.
Peach is good for the silver, and lemon or nutmeg
for the gold.
Gold Cake.
Two teacupsful sugar,
Three-fourths teacupful butter,
Four teacupsful flour,
One teacupful sweet milk,
One teaspoonful soda,
Two teaspoonsful cream tartar,
Yelks of five eggs,
Flavor to taste.
Starch Cake.
The whites of seven eggs,
One teacupful butter,
Two teacupsful white sugar,
Three teacupsful flour,
One teacupful corn starch,
t
ILLINOIS COO.K BOOK. 207
One teacupful sweet milk,
One teaspoonful soda,
Two teaspoon sful cream tartar,
Corn Starch Cake 9 (No. 2.)
The whites of sixteen eggs,
One pound white sugar,
Three-quarters pound butter.
Beat the sugar and butter well together; beat the
whites stiff; one pound of corn starch, one teaspoonful
baking powder; beat lightly after adding the whites.
Milwaukee Cake.
Half teacupful butter,
Two teacupsful sugar,
Three teacupsful flour,
Three eggs,
One teacupful sour milk,
Half teaspoonful soda, or one teacupful water,
three teaspoonsful baking powder,
Flavor with lemon.
Tipsy Cake 9 (Sponge,)
Cut a small cake in slices, put them into a flat glass
dish, pour some wine and a little Jamaica over the
cake; let it soak a few hours; put into a dish and
serve with some custard round. It may be decorated
with a few blanched almonds or whipped cream and
fruit.
208 ILLINOIS COOK BOOK.
Chocolate Macaroons.
Scrape tine hall* a 'pwmd baker's cocoa; beat stiff
the whites of four eggs, and into this stir one pound
powdered sugar and the scraped cocoa, adding a very
little Hour. Form the mixture into small, thick cakes,
and lay them not too close on a buttered tin, and bake
a few minutes. Sift *sugar on them while warm.
Mil 4 ""
Chocolate Cake.
Beat the whites of two eggs -with a quarter of a
pound powdered sugar into a frothy cream; add the
juice of half a lemon and six ounces of finely grated
chocolate. Drop ijds mixture in spoonsful on a flat
tin, and bake them slowly.
Little Plum Cake, to Keep Long.
Dry one pound of flour, and mix with six ounces of
finely powdered sugar ; beat six ounces of butter to a
cream, and add to three eggs, well-beaten; half a
pound of currants washed and nicely dried, and the
flour a'nd sugar ; beat all for some time, then dredge
flour on tin plates and drop the batter on them the size
of a walnut. If properly mixed, it will be a stiff paste.
Bake in a brisk oven.
Lemon Drops.
Grate three large lemons, with a large piece of
ILLINOIS COOK BOOK. 209
double-refined sugar; then scrape the sugar into a
plate, add half a teaspoonful of flour, mix well, and
beat it into a light paste with the white of an egg.
Drop it upon white paper, and put them into a moder-
ate oven on a tin plate.
Lemon Cake.
( MRS. RAPP, JACKSONVILLE. )
Six eggs,
Six ounces flour,
Eight ounces sugar.
( FILLING FOR CAKE. )
Three ounces butter,
Four eggs,
Four lemons,
Three-fourths of a cupful sugar,
Grated rind of two lemons.
Mix all together ; then put in a pan and let it come
to a boil. Be careful not to burn. Spread on cakes
like jelly.
Golden Cake.
One teacupful of butter,
Two teacupsful sugar,
Three teacupsful flour,
Eight eggs, the yelks,
Half teacupful milk,
One teaspoonful cream tartar,
Half teaspoonful soda.
\
210 ILLINOIS COOK BOOK.
Mix the flour and cream tartar together. Flavor
with nutmeg.
Jane 9 s Cream Cake.
* One pint water,
Half pound butter,
Three-quarters of a pound flour,
Ten eggs.
Boil the water, melt the butter in it; stir in the
flour dry while the water is boiling. When cool, add
one teaspoonful soda and the eggs well-beaten. Drop
the mixture on buttered this with a spoon, and bake
twenty minutes.
( INSIDE MIXTURE. )
One cupful flour,
Two cupsful sugar,
One quart milk,
Four eggs.
Beat flour, eggs and sugar together, and stir into the
boiling milk; when scalded enough add lemon and
vanilla. When the cakes are cold open and till with
this mixture.
Cocoanut Cake.
One cofleecupful butter,
Three coffeecupsful sugar,
One coffeecupful sweet milk,
Four coifeecupsful and a half flour,
Four eggs, the whites beaten to a stiff froth.
One teaspoonful soda,
ILLINOIS COOK BOOK. 211
Two teaspoonsful cream tartar,
One grated cocoanut. (Excellent.)
Cookies.
(MAGGIE LAMB.)
Seven eggs, .
Two coffeecupsful sugar,
Flour enough to make a soft dough,
Three teaspoonsful baking powder,
No milk or water,
Two coffeecupsful butter. (Splendid.)
Cookies.
Two eggs,
One teacupful loaf sugar,
One teacupful butter,
Two tablespoonsful buttermilk,
One teaspoonful soda.
Flour enough to roll out thin. Spice to the taste.
Plnm Cake.
One pound flour,
One-quarter pound butter,
One-quarter pound sugar,
One-quarter pound currants,
Three eggs,
Half pint milk,
212 ILLINOIS COOK BOOK.
One teaspoonful soda,
Two teaspoonsful cream tartar,
Spices to suit the taste.
The above is excellent. These cakes are always
baked in small pans.
Excellent Cookies.
Two teaeupsful sugar,
One teacuj>ful butter,
One teacupful lard,
One teacupful sweet milk,
Three-quarters of a pound corn starch,
Three-quarters of a pound flour,
One teaspoonful soda,
Two teaspoonsful cream tartar.
Roll very soft.
Jumbles.
One coffeecupful sugar, after it is sifted,
One scant coffeecupful butter,
Two coffeecupsful flour,
Two eggs,
Flavor with lemon.
Coffee Cake.
One cupful butter,
One cupful of made strong coffee,
Two cupsful brown sugar,
Three cupsful flour,
ILLINOIS COOK BOOK. 213
One cupful raisins,
One cupful currants,
Two teaspoonsful cinnamon,
Two teaspoonsful cloves,
One teaspoonful soda.
Sponge Cake.
Take five eggs, half a pound powdered sugar, break
the egg upon the sugar, and beat with a steel fork for
half an hour. Take the weight of two eggs and a
half in the shell of flour; after you have beaten the
eggs and sugar the time specified, grate in the rind of
a lemon, the juice may be added at pleasure ; stir in
the flour, and immediately pour it into a tin lined with
buttered paper, and put it instantly into a moderate
oven.
Marble Cake.
FOB THE WHITE.
Two cupsful sugar,
One cupful butter,
One cupful sour milk,
Three cupsful flour,
Whites of seven eggs,
One teaspoonful soda.
FOB THE BLACK.
Two cupsful brown sugar,
One cupful butter,
One cupful sour milk,
Three cupsful flour,
214 ILLINOIS COOK BOOK.
One cupful molasses,
Yelks seven eggs,
One teaspoonful soda,
Spice to taste.
Mix each cake separately ; paper the bottom of your
pan and grease well, then cover the bottom with some
of the dark cake, and then add white and dark alter-
nately till all is in the pan. Bake an hour and a half.
Molasses Cup Cake.
One coffeecupful molasses.
One coffeecupful sugar,
One coffeecupful sour milk or cream,
One coffeecupful of mixed butter and lard,
Four coffeecupsful flour,
One coffeecupful chopped raisins,
One coffeecupful currants,
Four eggs,
One teaspoonful soda,
A pinch of salt,
One teaspoonful cloves,
One tablespoonful ginger,
One nutmeg.
Water Cookies.
Two teacupsful sugar,
One teacupful butter,
One teacupful cold water,
Half teaspoonful soda,
ILLINOIS COOK BOOK. 215
One teaspoonful cream tartar,
Flour enough to roll,
Ginger to taste.
Soft Ginger Cake.
Half teacuplul butter,
Half teacupful brown sugar,
Half teacupful molasses,
One teacupful and a half flour,
Half teacupful sour milk,
One teaspoonful soda,
One tablespoonful ginger,
Two eggs.
Soft Ginger Cake.
Two teacupsful molasses,
One teacupful sugar,
One teacupful mixed butter and lard,
Four teacupsful and a half flour,
One teacupful sour milk or water,
One teaspoonful soda,
Or with water, fourteaspoonsful baking powder,
Two tablespoonsful ginger,
One teaspoonful cloves.
Soft Ginger Bread.
One teacupful butter,
Two teacupsful sugar,
216 ILLINOIS COOK BOOK.
One teacupful molasses,
Five teacupsful flour,
One teacupful sour milk,
One teaspoonful soda,
Three eggs,
One tablespoonful and a half ginger,
Cinnamon and allspice to the taste.
Ginger Snaps.
(BEN. WATSON'S.)
Half pound butter,
Half pound sugar,
One pint New Orleans molasses,
One ounce ginger.
Flour enough to make very stiff dough; work
smooth and roll thin, cut with a small cutter. Bake
dark brown.
Sponge Ginger Bread*
Melt a piece of butter the size of a hen's egg,
One pint New Orleans molasses,
One tablespoonful ginger,
One quart flour.
Dissolve a tablespoonful of saleratue in half a pint
sour milk, strain and mix ; add flour enough to enable
you to roll about an inch thick, and bake in a quick
oven.
ILLINOIS COOK BOOK. 217
Cakes.
( MRS. DR. RYAN. )
Two coffeecupsful molasses^ v
One coffeecupful lard,
One tablespoonful ginger,
One tablespoonful mustard,
One tablespoonful soda,
Flour enough to make very soft.
Roll thin and bake quickly.
Soft Ginger Bread.
One coffeecupful butter,
One pint molasses,
One tablespoonful ginger.
One pint flour,
Two eggs,
Two tablespoonsful saleratus,.
Half pint sour milk.
Flour to make as stiff batter as pound cake.
xY Jumbles.
Three teacupsful sugar,
Two teacupsful butter,
Three eggs,
Four tablespoonsful sour cream,
One teaspoonful soda.
Roll thin, sprinkle with coffee sugar thickly on
the top before placing in the oven.
18
218 ILLINOIS COOK BOOK.
Soft G-inger Bread.
( JANE ILES. )
One pint New Orleans molasses,
Two tablespoonsful butter,
Three pint? and a half flour,
Two tablespoonsful ginger,
Half pint sour milk,
One tablespoonful soda.
Raised Cake without Eggs.
Stir together a coffeecupful of light sugar and half a
cupful of butter; add a pint of warm water, half
a cupful of yeast, and flour enough to make as thick
as ordinary fruit cake; rise over night; when very
light, add a little mace, cinnamon, allspice and nut-
meg, one cupful chopped raisins. Put in the pan, let
rise until light, then bake.
G-inger Snaps.
One egg,
One teacupful sugar,
Piece of butter the size of an egg,
Quarter of a teaspoonful soda dissolved in
warm water,
One spoonful ginger,
Flour to roll.
Lou's Ginger Snaps.
One pint molasses,
One cupful lard,
ILLINOIS COOK BOOK.
219
Half cupful sugar,
One teaspoonful soda dissolved*!! warm water,
Cinnamon and ginger to taste.
Mix them stiff, pound them, roll thirT, and bake
Almond Cake.
One coffeecupful butter,
Two coffeecupsful white sugar,
Four coffeecupsful flour,
One coffeecupful cream or rich milk,
Twelve whites of eggs,
One teaspoonful cream tartar,
Half teaspoonful soda,
One teaspoonful extract of almond,
Two pounds of almonds in the shell.
Blanch the almonds and slice very thin, and rub on
a little flour before putting them in the cake. Mix as
for other cakes ; stir, but not beat, after all is in.
Cocoanul Jumbles 9 No. 1.
Three eggs,
Three cupsful sugar,
One cupful butter,
One cupful cream,
One teaspoonful soda,
One large or two small cocoanuts grated,
Five cupsful and a half flour.
Roll them out in sugar.
220 ILLINOIS COOK BOOK.
Cocoanut Jumbles, No. 2.
| One cupful sugar,
One eggj
A piece of butter the size of two eggs,
Two tablespoon sful sour cream,
Half teaspoonful soda.
One teaspoonful cream tartar, if sweet milk is used,
and flour enough to make the dough stiff enoiigh to
roll out in sugar. Half package of prepared cocoa-
j^ut or one whole one grated.
Almond Icing.
If it is wished to ice a cake, as is done for bride
cake, a layer of almonds must be first spread over the
cake according to the following receipt : Take the
whites of three fresh eggs, and beat them to a stiff
froth; bruise one pound of Jordan almonds very tine
with rose water enough to prevent their oiling in a
mortar, and mix them with the whites of eggs very
lightly together; mix in by degrees one pound of
powdered sugar, when the cake is taken from the oven
lay this mixture on very smoothly ; let it dry gradually,
and when dry enough proceed to sugar ice it.
Sugar Ice.
Beat two pounds of double-refined sugar and two
ounces of fine starch, sift through a gauze sieve; then
ILLINOIS COOK BOOK. 221
beat the whites of five eggs till they are stiff, adding
the sugar by degrees ; when all the sugar has been put
in, continue to beat it half an hour longer; then lay it
over the almond icing and spread it very even with a
bread knife. If it is put on as soon as the cake comes
out of the oven, it will be hard by the time the cake is
cold.
Tea or Coffee Cake.
Four eggs,
Two cupsful nice brown sugar,
One cupful butter, or half lard,
Three teacupsful sour milk,
One teaspoonful soda,
Half a nutmeg grated.
Put the eggs and sugar into a suitable pan and beat
well together, add butter, and beat all well; put in the
nutmeg ; now stir in flour, to make it of such a consis-
tency that it will not run from the spoon when it is
lifted up. Any one preferring any other flavor can
suit their own taste. This can be baked in little cakes
or in square baking pans.
Pork Cake without Butter, Eggs or Milk.
A most delightful cake is made by the use of pork,
(fat pickled pork.) It must be tasted to be appre-
ciated, and another advantage is, you can make enough
some leisure day to last through the season. I have
eaten it three or four months after it was baked, and it
222 ILLINOIS COOK BOOK.
was very nice and moist. Take nice fat pickled pork, free
from any lean or rind, and chopped to look almost like
lard, of this after it is chopped, one pound ; pour half
a pint boiling water on it ; raisins stoned and chopped
two pounds ; citron, shaved into shreds half a pound;
currants, washed and dried one pound; brown sugar,
two cupsful (teacupsful measure;) molasses, one cup-
ful; soda, one teaspoonful, rubbed fine and put. into the
molasses. Mix them all . together and stir in sifted
flour to the consistency of any other fruit or pound
cake. Put in such spices as are suited to the taste.
Cinnamon, cloves and allspice, are usually put into
fruit cake, but in making any cake that requires flavor
or spices, persons are not required to adhere strictly to
the receipt if it does not suit the taste. Paper and
grease a pan well and bake slowly. The best rule for
baking cake is to watch it closely and try it with a
straw; if nothing adheres to the straw, and your
judgment tells you it has been in long enough, take it
out of the oven. Be careful not to take a fruit cake
out of the pan while it is too hot. You can put in as
much fruit or as little as you like. It is intended for a
cheap cake, and for those who do not feel able to
always have the richer fruit cakes.
Cider Cake.
Six cupsful flour,
Three cupsful sugar, white or brown,
One cupful butter,
ILLINOIS COOK BOOK. -223
Four eggs,
One cupful cider,
One teaspoonful soda^
One grated nutmeg.
Mix as other cakes. Put soda in the cider. Bake
in a quick oven.
Roll Jelly Cake.
One cupful and a half nice brown sugar,
Three eggs,
One cupful sweet milk,
Two cupsful flour, or a very little more,
One teaspoonful soda,
One teaspoonful and a half cream tartar,
Flavor to suit the taste, lemon is nice.
Beat the sugar and eggs together till light ^ mix the
cream tartar and soda into the milk, stirring in the
flavor also ; now mix in the flour, remembering to bake
soon, spreading thin upon a long tin pan well-greased.
As soon as it is done, take it out on your bread board ;
spread jelly upon the top of it, and spread it all over
nicely and roll up, slicing only as it is to be used.
Dried Apple Cake.
Yery fine. Try it.
One coffeecupful dried apples soaked over night.
In the morning drain, chop fine, and cook slowly in
one coffeecupful syrup.
CAKE.
One coffee cupful brown sugar,
224 ILLINOIS COOK BOOK.
One-third of a coffeecupful butter,
Two coffeecupsful flour,
One coffeecupful sour milk,
One egg, j '
One teaspoonful soda,
Spice to the taste.
White Fruit Cake.
The whites of ten eggs,
Two coffeecupsful powdered white sugar,
One coffeecupful butter,
Four coffeecupsful flour,
One coffeecupful sweet milk,
One teaspoonful soda,
Two teaspoonsful cream tartar,
Flavor with rose and peach water,
Two pounds raisins well stoned and chopped,
Two pounds currants well washed and dried,
One pound citron sliced thin.
Beat butter and sugar together till it is light ; mix
cream tartar in the flour, and stir in a little flour be-
fore putting in the milk; then add flour and whites
(which must be well-beaten) alternately, stir well to-
gether, and add fruit till all is in. Have ready a pan
sufficiently large. It is well, in all cakes, to have the
bottom of the pan covered with a well-greased paper.
This will take about two hours to bake. Do not have
your oven too hot, but keep a steady and regular heat.
If it should require it, put a thick brown paper on the
top to prevent its getting too brown.
ILLINOIS COOK BOOK. 225
Icing for Cake.
To the white of an egg, one quarter pound powder-
ed sugar. Beat the egg stiff, and add by degrees the
sugar. Flavor with lemon juice. This makes it
whiter and smoother, and improves it much.
Ginger Pound Cake.
Eight eggs,
Four cupsful brown sugar,
Nine cupsful flour,
Three cupsful and half butter,
One cupful and a half rich 'sour cream,
Two cupsful ginger,
Two teaspoonsful soda,
Four teacupsful molasses.
Beat the eggs very light, add the sugar to them ;
cream the butter with the flour; warm the cream with
the soda; then mix all together alternately with the
ginger and molasses, and then beat very hard. Bake
either in little pans or in a large cake pan.
s
Crullers.
Four eggs,
Six tablespoonsful white sugar,
Four tablespoonsful melted butter,
Four tablespoonsful sweet milk,
Half teaspoonful soda,
Mix soft and fry in hot lard.
226 ILLINOIS COOK. BOOK.
Cookies.
Two cupsful sugar,
Four cupsful flour,
One egg,
One cupful cream,
A little soda,
One cupful butter.
Pork Cake.
( CLARA'S. )
Half teacupfuFfat salt pork (pickled) chopped
very tine,
One teacupful brown sugar,
One teacupful molasses,
One teacupful milk,
One teacupful raisins or currants,
One teaspoonful soda,
Two eggs,
Cinnamon, nutmeg and allspice to the taste.
Sponge Cake.
( MRS. RYAN. )
Twelve eggs, Z f*~~* $
Sixteen ounces flour, ^
One pound powdered white sugar.
Heat the flour; beat the yelks and sugar well to-
gether; beat the whites very stiff; add the whites and
flour alternate; flavor with either lemon or almond,
one-fourth of a teaspoonful tartartic acid, which must
ILLINOIS COOK BOOK. 227
be put in last. Do not beat after you begin to gtir in
the whites. If this is baked in shallow tins, after it is
put into the pans have ready some blanched almonds
sliced very thin, and sprinkle on the top.
Crullers.
Half cupful butter,
One cupful milk,
One cupful sugar,
Cinnamon and nutmeg to taste.
Flour enough to make a dough stiff enough to roll
out in cakes. Fry in lard.
Doughnuts.
One cupful sugar,
One cupful sour milk,
Two eggs,
Five dessertspoonsful melted butter.
One teaspoonful soda,
One teaspoonful cream tartar,
Salt, cinnamon and nutmeg to taste.
Fry in hot lard.
Snow Cake, ( Very Fine.)
Half pound butter,
Half pound powdered sugar,
One pound arrowroot,
The whites of six eggs.
Beat the butter to a cream, add arrowroot and sugar,
228 * ILLINOIS COOK BOOK.
gradually, beating all the time; beat the whites separ-
ately, and when stiff add to the mixture ; flavor to suit
taste, and beat all together twenty minutes. Bake in
shallow tins or in small tins in moderate oven.
~~ *
Cream Jelly Cake.
Three cupsful flour,
Two cupsful white sugar,
One cupful butter,
Half cupful sweet milk,
Four eggs,
Half teaspoonful baking powder.
Bake in jelly tins.
CREAM FOB THE ABOVE.
Grate two lemons, add the juice,
One cupful sugar,
Half cuptul butter,
Yelks of three eggs,
Stir constantly over the h're till it jellies; when cold
spread between the cakes.
White Sponge Cake.
Whites of ten eggs,
One cupful and a half powdered white sugar,
One cupful flour,
One teaspoon sful cream tartar.
Mix cream tartar, sugar and flour together, beat
well ; stir in (after they are beaten stiff) very gently.
ILLINOIS COOK BOOK. 229
Newport Cake.
( MRS. ABLE. )
Two tablespoonsful sugar,
Piece of butter the size of an egg,
Two eggs, beaten separately,
One cupful and a half sweet milk,
One teaspoonful soda,
Two teaspoon sf ul cream tartar,
Three cupsful flour.
Bake fifteen minutes. (Cheap and good.)
Crullers.
One pint sour milk,
One cupful sugar,
Two eggs,
Two teaspoonsful salt,
One teaspoonful soda.
Cocoanut Cookies.
Three cupsful white sugar,
Three eggs,
One cupful sour milk,
One teaspoonful soda.
As much flour as will make it a soft dough. Then
add a box of cocoanut, (or one grated cocoanut,) and a
tablespoonful of grated nutmeg. Have the dough as
soft as you can well roll it, and about an inch thick;
cut and bake a light brown.
230 ILLINOIS COOK BOOK.
Ammonia Calce.
Three eggs,
Three-quarters pound sugar,
Half pound butter,
Half teacupful sweet cream,
Half teaspoonful ammonia,
One small teaspoonful soda,
One lemon.
Flour enough to make a dough. Boll thin.
White Cake.
One cupful butter,
Two cupsful and a half sugar,
Four cupsful flour,
One cupful sweet milk,
Whites of seven eggs,
Two teaspoonsful baking powder.
Bake on shallow tins.
Ginger Cake.
( MES. PERKINS. )
Three tablespoonsful ginger,
Half of a nutmeg,
One teaspoonful cloves,
One teaspoonful cinnamon,
One tablespoonful soda,
One pint molasses,
One teacupful brown sugar,
One teacupful butter or sweet lard,
ILLINOIS COOK BOOK. 231
One teacupful sour cream or milk,
Four eggs, well-beaten.
Flour enough to make a stiff batter.
Ginger Snaps.
One cupful butter,
One cupful sugar,
Two cupsful molasses,
Ginger and spice to the taste.
Flour enough to roll out.
Soft Ginger Bread.
One cupful butter,
One cupful sugar,
Two cupsful molasses,
One cupful sour milk,
Five cupsful flour,
Four eggs,
Two tablespoonful ginger,
One teaspoonful soda,
One teaspoonsful cream tartar.
Snow Cake.
One cupful and a half powdered sugar,
One cupful flour,
The whites of eight eggs,
One teaspoonful cream tartar mixed in the flour.
Flavor to suit the taste.
ILLINOIS COOK BOOK. 232
Cocoanut Macaroons.
Beat to a stiff froth the whites of six eggs, and then
beat into it very hard a pound of powdered white
sugar; mix with it a pound of grated cocoanut to a
stiff paste. Flour jour hands and make it up into
little balls. Lay them on sheets of buttered white
paper, and bake them in a brisk oven, first grating
white sugar over each. They will be done in a few
minutes.
Orange Cake.
(MKS. j. BUNN.)
Make cake as for jelly cake, put together with icing;
take the grated rind, all the inside pulp and juice of
one large orange ; then thicken with sugar. When a
little dry frost all over with the frosting.
Ice Cream Cake.
(MRS. j. BUNN.)
One cupful butter, beat to a cream,
Two cupsful sugar,
One cupful milk,
One cupful corn starch.
Two cupsful flour,
"Whites of seven eggs,
Two teaspoonsful cream tartar,
Two-thirds teaspoonful soda.
Bake quickly.
ILLINOIS COOK BOOK. 233
Sponge Cake.
Twelve eggs,
One pound sugar,
Ten ounces of flour,
One fresh lemon.
Put the flour in last.
Sponge Cake.
Weigh the eggs, and then weigh as much sugar as
the eggs weigh; take half as much flour and two
ounces more, two teaspoonsful cream tartar, one of
soda, dissolve in a little water ; wet the sugar with a
little milk ; beat the whites and put them in last. t
Cream Cake.
(MKS. DAVIS.)
One cupful boiling water, one tablespoonful butter,
while the water and butter are boiling, stir in one cupful
flour ; it will make a thick and smooth paste. After it
is taken off the fire, add four eggs, and beat the mix-
ture as hard as possible until very smooth. Drop
into buttered tins in small cakes, and smooth over
them the white of an egg beaten to a frost. Bake
ten minutes in a very hot oven. For the filling of
these cakes
One sheet of isinglass,
One-third of a cupful hot water,
Two cupsful milk,
The yelk of one egg,
Sweeten and flavor to the taste.
19
234: ILLINOIS COOK BOOK.
Strain the mixture and let it stand till it congeals;
then put a spoonful into each cake.
Railroad Cake.
( MRS. DAVIS. )
One cupful sugar,
Four tablespoonsful melted butter,
Half cupful milk,
Three eggs,
One and a half cupsful flour,
Three teaspoon sful baking powder,
Flavor to suit the taste.
Common Crullers or Twist Calces.
Mix well together half a pint of sour milk or butter-
milk, two teacupsful sugar, one teacupful of butter 5 ,
and three eggs well-beaten ; add to this a teaspoonful
of ealeratus dissolved in hot water, a teaspoonful of
salt, half a nutmeg grated, and a teaspoonful of
powdered cinnamon ; sift in flour enough to make a
smooth dough ; roll it out not quite a quarter of an
inch thick ; cut in small oblong pieces ; divide one end
in three or four parts like fingers, and twist or plait
them over each other. Fry them in boiling lard.
These cakes may be cut in strips, and the ends
joined, to make a ring, or in any other shape.
Soft Crullers.
Sift three-quarters of a pound of flour, and powder
ILLINOIS COOK BOOK. 235
half a pound of loaf sugar ; heat a pint of water in a
round bottomed saucepan, and when quite warm, mix
the flour with it gradually ; set half a pound of fresh
butter over the fire in a small vessel, and when it be-
gins to melt, stir it gradually into the flour and water ;
then add by degrees the powdered sugar and half a
grated nutmeg. Take the saucepan off the fire, and
beat the contents with a wooden paddle or spatula
till they are thoroughly mixed;' then beat six eggs
very light, and stir them gradually into the mixture.
Beat the whole very hard till it becomes a thick batter.
Flour a pasteboard very well, and lay out the batter
upon it in rings, (the best way is to pass it through a
screw funnel.) Have ready, on the fire, a pot of boil-
ing lard of the very best quality ; put in the crullers,
removing them from the board by carefully taking
them up, one at a time, on a broad-bladed knife. Boil
but few at a time. They must be of a fine brown.
Lift them out on a perforated skimmer, draining the
lard from them back into the pot ; lay them on a large
dish, and sift powdered white sugar over them.
Cocoanut Jumbles.
Cut the meat of a large cocoanut in slices and grate
them. Beat up the whites of five*eggs and the yelks
of three, and mix with them a few drops of the essence
of lemon. Mix the grated cocoanut with a small por-
tion of flour, roll it lightly on .a floured pasteboard,
cut it into rings with a tumbler, the edge of which is
floured. Butter the pans into which the cakes are to
I
236 ILLINOIS COOK BOOK.
be laid, and after sifting a little loaf sugar over the
cakes ; bake them in a quick oven. When they begin
to brown they are done.
Hice Cake.
Take eight yelks and four whites of eggs, and beat
to a foam ; add six ounces of powdered sugar, and the
peel of one lemon grated ; then stir in half a pound of
ground rice, and beat all together for half an hour.
Put it into a buttered tin, and bake twenty minutes.
This cake is recommended as very easy of digestion.
Com Starch Cake.
One cupful sugar,
Butter the size of an egg,
Two eggs,
Two tablespoonsful milk,
One teaspoonsful cream tartar,
Half teaspoonful soda,
One cupful and two tablespoonsful corn starch,
Makes twelve cakes.
Tea Cakes.
Five cupsful flour,
Two cupsful sugar,
One cupful of butter or sweet lard,
One egg,
One teaspoonful soda,
One small cupful sour milk.
ILLINOIS COOK BOOK. 237
White Cake.
Two pounds powdered white sugar,
One pound butter,
One pound and three-quarters flour,
The whites of twenty-four eggs.
Beat the butter to a cream, then add the sugar, and
beat them well together; add flour and the .whites al-
ternately. This should be very carefully watched
while baking, paper should be kept over the the top to
keep it from getting too brown. The beauty of any
white cake is to have it thoroughly, and at the same
time, delicately baked.
Almond found Cake.
One pound powdered white sugar,
Half pound butter,
One teacupful sweet milk,
One pound flour,
One teaspoonful soda, dissolved in hot water,
One teaspoonful essence of lemon,
Half pound of blanched almonds pounded
small,
Four eggs.
Swiss Cream.
Four tablespoonsful white sugar.
One teaspoonful corn starch,
The whites of five eggs,
Put the cream on to boil, then let it cool, and then
add the whites and boil again, stirring all the time.
238 ILLINOIS COOK BOOK.
Cookies.
(MRS. GOODELL. )
Two cupsful butter,
Two cupsful sugar,
Seven eggs,
Caraway seed.
Enough- flour to roll out.
Doughnuts.
One cupful butter and lard,
One cupful sugar,
One cupful boiling water,
Flour enough to make a thick sponge,
One cupful yeast.
Let it stand over night. Then add
One cupful sugar,
Three eggs.
Flour enough to make a dough, not too stiff.
Let it rise till quite light ; then roll them out, cut
and boil them in hot lard to a light brown, dipping
them as you take them out in powdered sugar and cin-
namon.
Crullers.
One cupful sugar,
Three eggs,
Butter the size of an egg,
Flour enough to roll out.
Cut and fry in hot lard.
ILLINOIS COOK BOOK. 239
Citron Marble Cake.
Mix up any nice white cake.
One pound almonds, blanched and sliced,
Half pound citron, sliced very thin,
Color one-third of the batter pink.
Put part of the white batter in your pan, then a
little of the pink thrown in carelessly; then part of
the almonds, then a part of the citron, then white
and pink, and alternating each till all is in the mould.
Have your oven the proper heat before putting it into
the stove ; watch it well ; if it begins to brown too
quickly, put a paper over it to keep it from browning
too much.
Orange Paste.
Whites of two eggs,
Two-thirds of a cupful pulverized sugar,
The juice of two oranges and grated rind of one.
The eggs must be beaten up very light and stiff,
then add the sugar and orange ; spread on instead of
jelly when the cakes are cold.
Imperial Cake.
(MRS. HODGES. )
Ten eggs,
One pound powdered sugar,
One pound flour,
One pound butter,
240 ILLINOIS COOK BOOK.
Two pounds almonds blanched, and sliced
thin, and rubbed in a little flour,
One pounds raisins stoned and chopped.
Beat butter and sugar together to a cream, whites
beaten stiff, and added with the flour alternately; one
tumbler of good brandy; flavor with extract of
almond; put in the raisins and almonds and stir well
after they are in, but do not beat. Bake just like fruit
cake, but not so long, about two hours and a half.
Irish Cake.
One pound sifted sugar,
One pound butter, beat to a cream,
One pound and a quarter flour,
One pound currants,
Three eggs, beat the whites to a froth,
Quarter of a pound blanched sweet almonds cut
small,
A small glassful of brandy,
One nutmeg or one lemon.
Beat the cake one hour, or till it is very light; leave
out the currants and almonds till you are ready to pul
it in the pan; put paper in the bottom of the pan.
Jumbles.
( MRS. MASTERS. )
One pound a half flour,
Three-quarters of a pound white sugar,
Three-quarters of a pound butter,
ILLINOIS COOK BOOK. 241
Three eggs.
Quarter teaspoonful soda in one tablespoonful
of water.
Sift and weigh the flour, put it into your pan; take
your hand and make a hole in the centre, pushing the
flour to the sides of the pan ; put in your butter and
sugar ; beat your eggs well together and pour in with
the butter and sugar ; then add your soda and water,
and mix well, using all the pound and a half of flour;
when mixed, take a piece of the dough and roll it in a
round roll with your hands, and then cut them into
lengths and join the ends together, making a cake with
a hole in the centre. These cakes can be made as
large or as small as you wish. Flavor with grated
nutmeg.
Doughnuts.
Make just as you would for soda biscuits, only add
Two eggs,
Two cupsful' sugar,
Cinnamon and nutmeg.
Roll, cut, and fry a light brown in hot lard.
Splendid Cookies.
( MKS. WILSON. )
Two pounds flour,
Two pounds sugar,
One coffeecupful butter, which is ten ounces,
Six eggs,
242 ILLINOIS COOK BOOK.
Five teaspoonsful baking powder,
Flavor to suit the taste.
Beat sugar and butter together, then add eggs, and
beat all well together; put baking powder in flour,
mix well. The dough will be soft ; break off a small
portion of the dough, flour your bread board, and with
your two hands roll the piece of dough into a round
long roll ; then take a sharp knife, flour it, and cut the
cakes off in inch pieces ; they will be small, but will
spread in the pan ; it is the nicest way for all cookies,
as the rolling the dough with a rolling pin destroys
the lightness of almost any dough. By the addition
of one grated cocoanut, you will will have splendid
cocoanut macaroons.
PUDDINGS
DIRECTIONS IN REGARD TO PUDDINGS.
In making bags for puddings that are to be boiled,
the muslin should be close to keep out the water. It
should always be dipped in water (cold) and wrung
out, then thoroughly floured on the inside ; turn it and
put in your pudding, leaving sufficient room for the
pudding to swell. Suet and Indian meal puddings re-
quire more room than others. Always put an old
plate of some kind in the bottom of the pot to prevent
sticking and burning. Have the pot well filled with
boiling water, as cold would ruin the pudding. Keep
the pot well filled, and if water must be added, use
boiling water. Do not let it stop boiling, as it is an
injury to the pudding. Turn the pudding over after it
has been in a few minutes ; always keep the pot cov-
ered. Dip the bag in cold water a moment before
turning the pudding out. Be sure all eggs used are
fresh, generally beat the whites and yelks separately.
Do not put eggs into hot milk. All butter used in
cooking should be sweet and good. In boiling cus-
244 ILLINOIS COOK BOOK.
tards, always set the vessel in another containing boil-
ing water, it prevents sticking and burning.
Fruit and other materials used in puddings should
always be, if possible, prepared before the time of
using. In families where they can get such things in
quantities, it will be found a great convenience to
make a business of preparing currants and raisins at
least. Take three or four pounds of dried currants,
put them into a sieve, and set that into a large clean
tin or other pan, and pour over the currants sufficient
warm (not hot) water to cover them ; let them remain
ten or fifteen minutes, then take your hands and rub
them well to remove all dirt and sand. Pour off that
water and add more. Let the currants remain in the
sieve, continue pouring on clean water till your fruit is
clean, which will be seen by the color of the water.
The use of the sieve is of great assistance, as it pre-
vents the loss of fruit, and all the dirt is sure to be
washed away, leaving the fruit cleaner than could be
made in any other way. When clean, take the sieve
from the water ; shake it well, and and let it set till the
water has all dropped off; then wipe in a clean cloth
and put them in a large dripping pan, set them in the
stove oven ; watch them closely, stirring till the water
is dried out and they appear fresh and full; then take
them out; let them get cold, and put them away in
either glass or earthen jars. In this way they can be
used with less trouble. It takes but a very short time
to prepare them, and is of great assistance, as they
are always ready on short notice.
ILLINOIS COOK BOOK. 245
Raisins should, if possible, be stemmed an'd put
away in tin boxes. Every housekeeper knows, no
doubt, the inconvenience of having to wait to wash
and clean currants, and stem and stone raisins, es-
pecially if the pudding or fruit cake is needed the same
day. In a short winter day it is almost impossible to
get them prepared in time, especially if the pudding is
to take three hours to boil or steam, or the cake three
or four hours to bake; ^ hence the necessity ol taking
one spare hour in the morning and preparing the fruits
ready for the " time of need." If once tried it will
never be abandoned I am sure. I give this as my
own way of preparation. All spices should kept on
hand in such quantities as .economy shall direct.
Each bottle or box should be labelled and kept covered
or corked tight. Cream tartar, soda, tartaric acid, and
indeed all such things, should be carefully labelled to
prevent mistakes. By using these precautions time
and inconvenience will both be saved.
IBrandy or Wine Sauce.
To a quarter of a pound of butter put a quarter of
a pound of sugar and a gill of brandy or wine ; grate
half a nutmeg into it ; make it hot and serve, or it
may be beaten well together and used cold.
Lemon Sauce.
Make as directed for the above sauce, using the
lemon juice instead of the wine or brandy.
246 ILLINOIS COOK BOOK.
Cold Sauce.
Four ounces butter,
Six ounces sugar,
White of one egg whipped,
One glass of wine,
Cream, butter and sugar together.
Add the lemon essence, then the white of egg.
Sauce for Pudding.
Half pound sugar,
Quarter pound butter,
Two eggs well beaten together.
Set the vessel in boiling water till it boils about two
minutes. In making butter and sugar sauce, stir in a
little lemon essence before putting in anything else.
It makes it very light.
Sauce for Boiled Hice.
Beat the yelks of three eggs into sugar enough to
make it sweet ; add a teacupful of cream and the grated
rind and juice of two lemons. When lemon cannot
be had use dried lemon peel and a little tartaric acid.
This is a nice sauce for other puddings, especially for
corn starch puddings.
Pudding Sauce.
One cupful brown or white sugar,
One egg,
A piece of butter the size of an egg.
ILLINOIS COOK BOOK. 247
Beat all together to a cream, add half a wine glass
of boiling water. Flavor to suit the taste.
Liquid Sauce.
Six tablespoonsful sugar,
Ten tablespoonsful water,
Four tablespoonsful butter,
Two tablespoonsful wine.
Heat the water and sugar very hot ; stir in the
butter till it is melted. Be careful and not let it boil.
Flavor to suit the taste.
Butter and Sugar Sauce.
This is made by beating to a cream two cupsful
white sugar and half a cupful of sweet butter. For
plain batter puddings it may be thinned with a few
spoonsful boiling water. Flavor to suit the taste.
Nutmeg is very nice, though lemon juice or wine may
be used.
Pudding Sauce.
One cupful brown sugar,
Two tablespoonsful of cream,
One ounce butter.
Stir the butter and sugar thoroughly ; then add a
little of the cream at a time to keep them from separ-
ating ; add wine to the taste in the same manner, (not
quite a wineglassful.) Let the mixture melt; it will be
a white froth when done. Enough for five persons.
-
248 ILLINOIS COOK BOOK.
Brandy Sauce.
Heat over steam half apint of brandy ; beat together
to a cream two cupsful of sugar, and half a cupful of
butter and two well-beaten eggs stirred into it ; then
add the brandy, mixing thoroughly. Keep hot till
needed.
Wine Sauce.
"Wine sauce may be made in the same proportion
as the above, using a cupful of wine ; heat over steam,
but do not stir while melting.
Wine Sauce.
Piece of butter size of an egg,
One cupful powdered sugar, stirred till very
Three-fourths of a cupful boiling water,
One wineglassful of wine turned on to the
sugar and butter, and stir briskly.
Mrs. JR/s Pudding Sauce.
Two eggs,
Two cupsful sugar,
One cupful butter,
One glassful of wine.
Beat all well together till creamy, and set over the
fire a few minutes to scald through once, or set it in
the tea kettle top to heat through.
ILLINOIS COOK BOOK. 249
Sweet Sauce.
"Work a teacupful of sugar into a teacupful of butter
with a teaspoonful of flour and half a nutmeg, grated ;
when it is a smooth paste, stir gradually into it half a
pint of boiling water; set it over the fire for ten min-
utes, stir it all the time. This sauce is nice with al-
most any kind of puddings or dumplings ; wine or
brandy can be added, that is a matter of choice.
Chinese Fun.
(MRS. E. B. PEASE.)
One cupful of chopped suet,
Three cupsful flour,
One cupful molasses,
One cupful sour milk,
One teaspoonful soda in the milk,
A little salt,
One cupful raisins,
One teaspoonful each of ginger, cloves and cin-
namon.
Steam three hours if all in one pan ; if in small
cups, steam two hours.
Mich Lemon Sauce.
Boil a nice large lemon in plenty of water, until
you can run a straw through it, then cut it in slices,
and each slice into quarters ; put to them and the
juice a teacupful of sugar, the same of butter, with a
large teaspoonful of flour worked into it; put all to-
20
250 ILLINOIS COOK. BOOK.
gether and stir in gradually half a pint of boiling
water ; grate half a nutmeg ; put this over the fire ten
minutes, stirring all the time.
Cheap Dessert.
Cook one teacupful of rice; when done to a jelly add
a tablespoonful of currant jelly and half a teacupful
of fruit juice ; boil a few minutes ; mould, and eat
with cream and white sugar.
Potato Pudding.
One quart soft mashed potatoes,
Half a pound melted butter,
Six eggs, beat light.
Mix the butter with half a pound sugar; stir in the
eggs, adding half a pound currants or raisins; put in
a thick cloth and boil half an hour. To be eaten with
wine sauce.
Brown Pudding.
Three cupsful flour,
One cupful molasses,
One cupful raisins,
Three-quarters of a cupful suet,
One cupful sour milk,
One teaspoonful soda,
One teaspoonful salt.
To steam three hours.
ILLINOIS COOK BOOK. 251
A Baked Indian Pudding.
Cut up a quarter of a pound of butter in a pint of
molasses, and warm them together till the butter is
melted ; boil one quart of milk, and while scalding hot
pour it over a pint of sifted corn meal, and stir in the
molasses and butter, and let it steep for an hour cov-
ered over ; take off the cover and let it cool ; when cool
beat six eggs, and into it add a tablespoonful of mixed
cinnamon and nutmeg and the grated peel of a lemon ;
stir the whole very hard, and put it into a buttered
dish and bake it two hours. Serve with any kind of
sauce.
German Puffs.
Sift half a pound of flour; cut up into a quart of
rich milk half a pound of fresh butter, set near the fire
till melted ; beat eight eggs very light and stir gradual-
ly into the milk and butter alternately with the flour ;
add a grated nutmeg and a teaspoonful of cinnamon;
mix the whole to a fine smooth batter; butter some
large cups and fill them a little more than half full ;
set them immediately in a quick oven, and bake a
quarter of an hour ; when done, turn them out into a
dish and grate sugar over them. Serve with sauce.
Steam Pudding.
( MISS CARRIE HURST. )
Three pints sweet milk,
Three eggs,
252 ILLINOIS COOK BOOK.
One teaspoonful soda,
Two teaspoonsful cream tartar,
Flour enough to make a little stiffer than batter
pudding,
A very little salt,
Currants or raisins if you like.
Fill the cups half full ; put them in a steamer and
steam half an hour; eat with sauce; make with equal
quantities of sugar and butter, with nutmeg and
brandy.
Florentine Pudding.
( SALLIE FOREMAN. )
One quart sweet milk,
Five tablespoonsful white sugar,
Three tablespoonsful corn starch,
Three eggs.
Mix the corn starch and three spoonsful of the sugar
and the yelks of the eggs and the milk; put on and
boil until thick; then take off and put in a baking
dish; after it is slightly browned, take the whites of
the three eggs and the other two spoonsful of sugar
and beat well and put on the top, and bake a light
brown. Flavor to suit the taste ; eat with cream.
German Pudding.
Two eggs,
One cupful sugar,
One cupful milk,
ILLINOIS COOK BOOK. 258
Three cupsful flour,
Two teaspoonsful cream tartar,
One teaspoonful soda.
Bake and serve with sauce.
Batter Pudding.
(MRS. DR. GRISSOM, KY. )
Two tablesoonpsful of flour to one egg, and rnilk to
make as thin as possible; of course you can make
this as large as you want, but this is the proportion ;
beat all together, add a little salt.
Batter Pudding.
Nine eggs,
Ten tablespoonsful flour,
One quart milk.
found Pudding 9 (Steamboat.)
One pound white sugar and three-quarters of a
pound butter, beat together; add five eggs, continue
beating; add half a pound of flour; then add the
other flve eggs, one at a time, still beating them slowly
together; add the other half pound flour; put the
whole into a mould with a tight cover and steam, in-
stead of baking, for one hour, fast, or one hour and a
half, slowly. By adding beef suet instead of butter,
with raisins, currants and citron, it makes an excellent
plum pudding. The sauce is made by taking a little
good butter and an equal quantity of sugar beat to-
gether. Flavor to suit the taste.
254 ILLINOIS COOK BOOK.
Chocolate Custard, (Very Nice.)
One-quarter pound Baker's prepared cocoa to one
quart milk. Mix the milk and scraped chocolate to a
thick paste. Boil one-quarter of an hour ; while warm
stir in three tablespoonsful of sugar, and set it away
to cool. Beat eight eggs well and stir into this mix-
ture. Bake in cups, and serve with a macaroon on
top of each cup.
Almond Custard, (Rich.)
Boil in half a pint of milk one handful of bitter
almonds, blanched and broken up. When highly
flavored, strain this milk and set it aside. Boil one
quart of milk by itself; when cold, add eight well-
beaten eggs, the flavored milk and half a pint of
powdered sugar; stir well. Bake in cups, and when
cold serve with macaroons laid on each cup.
Pandoudy. ' r * 5 1 ! v
( MRS. CRAVEN. )
Pare, core and slice thin some sour, juicy apples ;
butter a deep dish, and put in a- layer of apples ;
sweeten with brown sugar, and flavor with lemon peel ;
strew over a layer of bread crumbs and bits of butter;
repeat this till the dish is full, finishing with a layer of
bread crumbs. Bake till the apples are soft. A little
cider improves this very much. To be eaten with
sweetened cream.
ILLINOIS COOK BOOK. 255
Tapioca Pudding.
Three tablespoonsful of tapioca soaked in cold
water till it is swelled enough ; then add one quart of
milk, and put it in a double kettle, or in a pitcher, and
set into boiling water, and when the tapioca is suf-
ficiently tender add the yelks of three eggs, a small
teacupful of sugar, a little salt ; stir this into the boil-
ing milk ; flavor with vanilla ; then pour half in a dish ;
add the whites of the eggs beaten to a froth ; then
pour the remainder on the top. You can make it in
the morning, as it is to be eaten cold, and is very nice.
Hice Pudding.
One pound washed rice to one quart rich milk,
One-quarter pound sugar,
One teaspoonful powdered cinnamon.
A little salt.
Bake two hours. A little cream added is an im-
provement.
Plum Pudding.
Pick and stone half a pound of raisins, wash and
dry the same quantity of currants ; chop, not too fine,
three-quarters of a pound of beef suet, .put in a con-
venient basin with six ounces of sugar, two ounces of
candied peel sliced, three ounces of flour, three ounces
of bread crumbs, a little grated nutmeg, four eggs, a
gill of water, or perhaps a little more, to form a nice
consistence ; butter a mould, put a piece of white pa-
256 ILLINOIS COOK BOOK.
per over the top and round the sides ; tie it in a cloth,
boil for four hours in plenty of water ; when done, re-
move the cloth, turn it out of the mould, take the pa-
per off the sides and top, and serve with sweet sauce
round. It may also be boiled in a cloth.
Lemon Drops.
Grate three large lemons with a large piece of
double-refined sugar; then scrape the sugar into a
plate, add half a teaspoonful of flour, mix well, and
beat into a light paste with the white of an egg; drop
it upon white paper, and put them in a moderate oven
on a tin plate.
Batter Pudding.
Eight eggs,
Eight tablespoonsful flour, ,
One quart milk.
Steam it for two hours. Sauce.
Tapioca Pudding.
Soak a teacupful of tapioca in three and a half cups-
ful of boiling water and two spoonsful of white sugar ;
keep it in a warm place for three hours ; fill a two
quart pudding dish three-fourths full of rich, ripe tart
apples, peeled and quartered; pour the tapioca over
the apples, and add half a teacupful of cold milk to
brown the tapioca. Bake an hour.
ILLINOIS COOK BOOK. 257
Sago Pudding.
Pick over and wash a teacupful of sago, pour on
nearly a quart of boiling water; add a half teacupful
sugar, and a little milk if preferred, brown; when
cold, pour it over the apples, or mix the two together
in a pudding dish and bake an hour.
Blanc Mange and Fruit Pudding.
Boil for a few moments six spoonsful of dissolved
corn starch in a quart of boiling water; pour it im-
mediately over a quart of ripe peaches, previously
peeled and quartered and placed in a dish with sugar
sprinkled over them. To be eaten cold. Instead of
peaches, mellow pears, apples or stewed quinces,
ripe plums, cherries, marmalade or jam may be
used. Instead of corn starch, five spoonsful of fine
Hour, or, still better, graham flour, with, or without,
an egg, may be substituted.
Sponge Pudding.
One-quarter of a pound of flour, the same of sugar ;
boil with one quart of milk to a thick batter; after it
is boiled add one-quarter of pound butter to it, mix
well; then divide twelve eggs, mix the yelks in the
batter ; beat the whites to a stiff froth ; then mix the
whole together. Put it in a pan, and set the pan in
which you bake it in another pan with some water,
and bake it in a hot oven. To be eaten with liquid
sauce.
258 ILLINOIS COOK BOOK.
Snow Pudding (Splendid.)
Half ounce of gelatine,
One pint of boiling water,
Three-quarters of pound white sugar,
The juice of two lemons.
After it is thoroughly dissolved, strain as soon as it
begins to thicken, add the well-beaten whites of two
eggs ; beat it for half an hour and set it on the ice
after putting it in a mould. Make a rich custard ;
flavor with lemon rind grated. Send to the table in
the middle of the custard.
Hice Pudding.
Wash thoroughly a teacupful of best rice ; add half
a cupful of white sugar, a quart of water and the
same of milk. Bake slowly four hours, stirring occa-
sionally, except the last hour. A cupful of raisins is
an improvement.
Sweet Potato Custard.
One pound potatoes mashed and sifted fine,
Half pound sugar,
A small cupful of cream,
One-fourth pound butter,
Four eggs,
Nutmeg and lemon to suit the taste.
If you have no cream put half a pound of butter.
This makes two large custards.
ILLINOIS COOK BOOK. 259
Lemon Puddiag.
Take four ounces of butter, rnelt and pour it on four
ounces of powdered loaf sugar; add the juice of a
large lemon with the rind, grated, and the yelks of six
eggs. Line the dish with paste, bake it half an hour.
Eve's Pudding.
Grate three-fourths of a pound of stale bread and
mix it with three-fourths of a pound fine suet, the
same quantity of chopped apples and dried currants,
five eggs, and the rind of a lemon ; put it into a mould
and boil it three hours ; serve it with sweet sauce.
Farina Pudding.
Sprinkle two-thirds of a teacupful of farina slowly
into a quart of boiling water; add half a teacupiul of
white sugar and a cupful of milk ; mix thoroughly
and pour into a pudding dish, in which a quart and a
half of nice tart apples, peeled and quartered, have
been put, or mix the apples and farina together. Two
teacupsful of pitted raisins, previously stewed, may
be substituted for the apples. Bake one hour.
Apple Custard.
Peel, quarter and bake rich, tart apples, or stew
them slowly in a very little water, fill a pudding dish
two-thirds full. "When cold pour over a custard by
stirring into a quart of boiling milk a tablespoonful of
ILLINOIS COOK BOOK.
flour; wet with a little milk two spoonsful of white
sugar and two eggs. Flavor with lemon. Bake in a
quick oven. To be eaten cold.
Rice and Apple Pudding.
Pick over and wash a teacupful of best rice, steam
it until tender in two cupsful of cold water ; spread it
over a quart or three pints of good ripe apples, quar-
tered ; pour over one 01 two cupsful milk if preferred,
or omit the milk, and add a little water to the apples.
Half a cupful of white sugar may be added at the
table, if preferred.
Cream Pudding.
Beat up the yelks of four eggs and two whites,
One pint of cream,
Two ounces of clarified butter,
One spoonful flour,
A little grated nutmeg,
Salt and sugar.
Beat till smooth. Bake it in buttered cups or paste.
An Excellent Pudding.
One pint and a half of milk,
Two eggs,
One small tablespoonful flour.
Mix the flour with cold milk to the consistence of
thick cream ; boil the rest of the milk and pour boil-
ing hot upon the flour, stirring all the time ; add a salt-
ILLINOIS COOK BOOK. 261
spoonful of salt; sugar to your taste, and when cool,
two eggs well-beaten. Have ready a buttered dish,
pour the whole into it; grate lemon peel or nutmeg
over it, and bake thirty-live or forty minutes. It
should be out of the oven fifteen minutes before serv-
ing. It is delicious to eat cold with jam, tart, or fruit
pie.
Plain Boiled Pudding.
Two teacupsful sweet milk,
One cupful sour cream,
Two well-beaten eggs,
A small teaspoonful soda,
A little salt,
Flour enough to make a batter about as for
griddle cakes, .
One teacupful fruit, raisins or currants.
Pour the whole into a mould with a close cover and
boil two hours. Serve with sauce to suit the taste.
Orange Pudding.
Make a light paste and roll it to the extent you re-
quire it. Take your oranges, slice them with the
rinds on, removing carefully the pips or seeds from
the pulp. Place a layer of fruit, well sugared, within
one side of the paste and turn it over the fruit, and re-
peat the same course until the whole of the slices are
disposed of. Fold the paste up at each end, so as to
secure the syrup. Boil it in a pudding cloth. It con-
stitutes, in some families, a nursery luxury.
262 ILLINOIS OOOK BOOK.
I
Apple Cream.
Peel and core five large apples, boil in a little water
till soft enough to press through a sieve; sweeten,
and beat with them the beaten whites of three eggs.
Serve it with cream poured around it.
Cranberry Holl.
Stew a quart of cranberries in just enough water to
keep them from burning ; make it very sweet ; strain
it through a colander, and set it away to cool ; when
quite cold make a paste as for apple pudding, spread
the cranberries about an inch thick; roll it up in a
floured cloth, and tie it close at the ends. Boil it two
hours, and serve it with sweet sauce. Stewed apples,
or any other kind of fruit may be made in the same
way.
Bread Pudding.
Take white light bread, cut in thin slices ; put into
a pudding dish a layer of any sort of preserves, then
a slice of bread, and repeat until the mould is almost
full Pour over all a pint of warm milk, in which
four beaten eggs have been mixed; cover the mould
with a piece of linen, place it in a saucepan with a
little boiling water. Let it boil twenty minutes, and
serve with pudding sauce.
Apple and Paste Pudding in Basin.
Make one pound of paste, roll it a quarter of an inch
ILLINOIS COOK BOOK. 263
thick, lay some in a bowl ; fill it with apples cut in
quarters, add two cloves, two ounces of sugar, a little
butter; put another piece of paste on the top, and join
the edge nicely ; tie it in a cloth and boil. It can be
gerved up either in the basin or turned out. Do not
open the top to put more sugar in, as it spoils the
flavor and makes it heavy. All fruit puddings may
be done the same way.
Lemon Cream.
( MRS. DR. GIBSON. )
Pare four lemons thin, soak the rinds twelve hours
in half a pint of cold water ; then add the juice of the
lemons and half a pint more of cold water ; beat to a
froth the whites of eight eggs, yelks of three; strain
lemon juice and water, mix it with the eggs ; set the
whole on a few coals ; sweeten it with powdered white
sugar ; stir till it grows thick ; take it from the fire,
stir till cold. Serve in glasses.
Meringue Rice Pudding.
Take a teacupful of rice to one pint of water, when
the rice is boiled dry add one pint of milk, a piece of
butter the size of an egg, and five eggs. Beat the
yelks and grated rind of a lemon, and mix with the
rice. Butter a dish, pour in the mixture, and bake
lightly. Beat the whites to a stiff froth; add a cup of
sugar and the juice of a lemon. When the pudding
is nearly done, spread on this frosting, and bake in a
slow oven till the top is light brown.
264 ILLINOIS COOK BOOK.
Light Dough Dumplings.
One pound of raised dough, make it into small balls
the size of eggs; boil in plenty of water, and serve
with butter and sugar, or with sauce. Two ounces of
chopped suet added to the above, or, to vary the
flavor, add a few currants, a little sugar, grated nut-
meg or lemon peel.
Charlotte Itusse.
One pint cream, well-beaten; a gill and a half of
wine, four eggs, yelks and whites beaten separately.
Beat five tablespoonsful sugar with the yelks, half a
pint of milk, and half an ounce isinglass or gelatine
simmered together till the gelatine is dissolved. Then
mix with this, first the yelks, then the white? of the
esrffs, then the cream, and set it aside to stiffen a little.
oo " "
When it is cool, pour it into a mould which you have
previously lined with sponge cake, and when it is
stiff, put it on a plate and grate sugar over the top.
Snow Cream.
( MRS. HAKRIMAN. )
One quart cream.
Whites of three eggs cut into a stiff froth,
. Four spoonsful sweet wine,
Sugar to your taste,
Flavor with lemon or vanilla.
Whip it to a stiff froth with a whisk; fast as the
ILLINOIS COOK BOOK. 265
froth foams, take it off and lay it in dishes ; it will not
return to the liquid state even if kept several days.
Potato Pudding.
Six large potatoes boiled and mashed,
A piece of butter the size of an egg,
A little salt.
Roll out with a little flour, make a layer of this
crust, then a layer of apples. Steam one hour.
Pudding Sauce.
Two eggs,
Two cupsful sugar,
One cupful butter,
One glass of wine.
Beat all well together till creamy, and set over the
fire a few minutes to scald through once, or set it in
the tea kettle top to heat through.
Velvet Cream.
To a pint of cream put a very little sugar ; keep
stirring it over the fire till the sugar is dissolved ; then
take it off, but keep on stirring it till it is milk warm,
after which pour it through a fine colander into a dish
containing three spoonsful of lemon or orange juice, a
little grated peel and fruit marmalade chopped fine,
two spoonsful white wine. This should be prepared
the evening before it is wanted.
21
ILLINOIS COOK BOOK.
Transparent Pudding.
Beat eight eggs very well ; put them into a stewpan
with half a pound of sugar pounded tine, the same
quantity of butter, and some grated nutmeg ; set it on
the tire and keep stirring it till it thickens, then set it
in a basin to cool ; put a rich puff-paste round the edge
of the dish; pour in your pudding and bake it in a
moderate oven. It will beat light and clear. You
may add candied orange, or citron, if preferred.
Apple Hall, or Apple Pudding.
Make a paste with one-fourth of a pound of butter
to one pound of flour mixed with water, not very stiff.
Peel and slice rather thick tart apples ; roll the paste
very thin, as the bottom crust of a pie ; spread the
apples on a crust, so as to cover it; dredge on a little
flour; roll it as tight as possible, cut the ends even
and put it in the steamer, or wrap it in a thick cloth
and boil it, which will take one hour steady cooking.
Serve with butter and sugar ; cut in thin slices from
the end when serving.
Soda Pudding.
(MRS. N. v. HUNT.) :
One pint sifted flour,
One cupful sugar,
One cupful sweet milk,
One teaspoonful soda,
ILLINOIS COOK BOOK. 267
Two teaspoonsful cream tartar,
One egg,
Two tablespoonsful melted butter, mixed while
warm.
Bake twenty minutes. Served with wine sauce.
Soufflee Pudding.
Two ounces sugar,
Four ounces flour,
Two ounces fresh butter, melted,
Yelks of three eggs, well-beaten, also the
whites, beaten separately.
A tablespoonful of orange juice.
Beat the whole together; strain it into a. pie dish,
which must be tilled only half full, and bake in a
quick, sharp oven for half an hour.
Orange Marmalade Pudding.
' Quarter of a pound marmalade, chopped fine,
Two ounces of butter, melted or creamed,
Two ounces white sugar, sifted,
Two eggs, well-beaten and strained,
One pint of milk.
Beat all these ingredients together with the milk;
then crumble sponge cake into it; line a dish, at the
edge only, with puff paste, and bake an hour.
Nursery Pudding.
Slice some white bread without crust, pour scalding
268 ILLINOIS COOK BOOK.
milk upon it; let it stand till well soaked; then beat
well with four eggs, a little sugar and grated nutmeg.
Bake in small cups half filled.
Bread and Butter Pudding.
Line the edge of a dish with paste; put thin slices
of bread and butter at the bottom of it, and a layer
of currants on them, and so fill the dish ; then pour
over some new milk mixed with three eggs and flavor-
ing. Let it stand to soak a couple of hours, and then
bake.
Brown Charlotte Pudding.
Butter a pudding mould well, and line it with thin
slices of bread and butter ; these slices must be cut
neatly, and the crust at the edges removed ; take some
good baking apples and cut them as for dumplings ; fill
the mould with them, putting in between the quarters
some slices of candied lemon peel, a little grated nut-
meg and some sugar. Cover it with bread on which
there is plenty of butter ; put a small plate on the top
of the mould, and bake three hours.
Plum Pudding (Plain.}
Half a pound of beef suet, chopped fine.
One pound stoned raisins, rubbed in noar,,
Half a pint grated bread crumbs,
One heaped tablespoonful of flour.,
ILLINOIS COOK BOOK. 269
Half-pint boiling milk,
Four eggs.
Mix all well together and steam three hours. Sauce.
Molasses Pudding.
Sift a large quart of Indian meal, simmer over the
fire one quart of milk, and stir into it while hot one
pint West Indian molasses ; mix into this, while warm,
the Indian meal ; add one large spoonful ground gin-
ger, one teaspoonful ground cinnamon; beat this
thoroughly, as the lightness of the pudding depends
on it. If the batter seems too thin, add a little meal ;
if too thick, a little more molasses. Steam it for
three hoars. Sauce.
Bread Pudding.
Crumble enough stale bread to fill a bowl ; boil one
pint of milk with a stick of cinnamon in it; pour the
boiling milk over the bread, three tablespoonsful sugar,
two tablespoon sful butter, four well-beaten eggs, ad-
ded when the mixture is lukewarm; juice and grated
rind of a lemon, raisins, or not, as you prefer. Bake
three-quarters of an hour. Sauce.
Cracker Fruit Pudding.
Six crackers, powdered fine,
One quart boiling milk,
One tablespoonful flour,
One cupful brown sugar,
270 ILLINOIS COOK BOOK.
Six eggs,
Eaisins and spices to taste.
To be eaten with sauce.
Suet Pudding.
One coffee cupful chopped suet,
One coffeecnpful raisins,
One coffeecupful molasses,
One coffeecupful water,
One teaspoonful soda,
Flour enough to make a thick batter,
Cloves and cinnamon to taste.
Holy Poly.
Make a crust like soda biscuit ; that is, put a piece
of butter the size of an egg to one quart of flour, two
teaspoonsful cream tartar, and one even-full teaspoon
soda; milk enough to make a paste that will roll out.
Into this when rolled out, put any sort of fruit, fresh
or preserved ; fold the paste together, so the fruit will
not run out, and steam one hour. Sauce.
Charlotte Itusse.
( M'FEKSON. )
Half gallon cream,
One pound white sugar,
One ounce gelatine,
Half pint madeira wine,
Flavor with vanilla.
ILLINOIS COOK BOOK. 271
Soak the gelatine in part of the cream ; dissolve
sugar and gelatine in one pint of cream and bring to
a boil ; strain when cool enough, but not congealed ;
add to balance of cream, which must be previously
beat up to a light froth; then beat all together until
quite light, and set off to congeal according to fancy.
The cream should be set on ice several hours before
you wish to use it, as it whips much easier.
A Soiled English Plum Pudding.
One pound currants,
One pound stoned raisins, dredged with flour,
Half pound beef suet, chopped fine,
One pound bread crumbs,
Quarter of a pound citron,
Eight eggs,
A teaspoonful salt,
Half pint milk,
One gill of wine,
A heaping coffeecupful of sugar,
Mace and nutmeg to your taste.
Eaten with sauce of butter, sugar and wine. It re
quires six or seven hours to boil, and must be turned
over several times. In these puddings cut the whites
to a stiff froth.
Suet Pudding.
( MOLLIE WOHLGEMUTH. )
Half pound beef suet,
Half teaspoonful salt,
272 ILLINOIS COOK BOOK.
Half pound pared and chopped apples,
Half pound sugar,
Half pound flour,
Half pound stoned raisins dredged with flour,
Five eggs,
A grated nutmeg,
A glassful of brandy.
Lemon Apple Dumpling.
Nine tablespoonsful of apples, either stewed or
grated,
One lemon, grated peel, pulp and juice,
Too-thirds of a cupful butter,
Three eggs,
Sugar to taste.
Mix and bake with or without upper crust.
English Plum Pudding.
Quarter pound suet, chopped fine,
Half pound bread crumbs,
Half pound stoned raisins, wet and dredged with
flour,
Half pound currants,
Half pound sugar,
Three ounces citron,
Milk and six eggs.
Pour enough scalded milk on the bread crumbs to
swell them ; when cold, add the other ingredients ; if
it is too stiff, thin it with milk ; if too thin, add more
ILLINOIS COOK BOOK. 273
bread crumbs ; then add two grated nutmegs, a table-
spoonful of mace and cinnamon, half a gill of brandy
and one teaspoonful of salt. Boil two hours.
The Queen of Puddings.
One pint bread crumbs,
One quart milk,
One teacupful white sugar,
Yelks of four eggs,
Grated rind of one lemon.
Beat yelks, sugar and lemon together, and stir in
the crumbs ; bake till a light brown color. When the
pudding is done, beat the whites of these four eggs to
a stiff froth with four tablespoonsful sugar. Spread
currant jelly over the top of the pudding, then spread
over this the beaten whites of eggs, and set it in the
oven long enough to brown it. Serve cold.
Sallie's Meringue Pudding.
Put a teacupful of rice to one pint of water. When
the water is boiled out, add one pint of milk, a piece of
butter size of an egg, and yelks of three eggs. Beat
yelks into the grated rind of one lemon and mix with
the rice. Butter a pudding dish, and pour in the mix-
ture and bake lightly. Beat the whites of the eggs
with one teacupful of sugar, and the juice of one
lemon. When the pudding is nearly done, spread on
the frosting, and bake it a light brown in a slow oven.
274 ILLINOIS COOK BOOK.
Apple Potato Pudding.
Six large potatoes boiled and mashed tine,
Add a little salt,
A piece of butter the size of an egg.
Roll this out with a little flour, enough to make a
good pastry crust. This is for the outside of the
dumpling, instead of the ordinary pastry. Into this
crust put peeled and chopped apples. Roll up like
any apple dumpling and steam one hour. Eat hot
with liquid sauce.
A Welsh Pudding.
Let half a pound of fine butter melt gently ; beat
with it the yelks of eight and whites of four eggs ;
mix in six ounces of loaf sugar and the rind of a lemon
grated. Put a paste into a dish for turning out, and
pour the above in, and nicely bake it.
, Baked Fruit Pudding.
One coffeecupful raisins, chopped tine,
Four apples, chopped fine,
One coffeecupful sugar,
One coffeecupful flour,
One coffeecupful sweet milk,
Half coffeecupful butter,
Two eggs,
Nutmeg to taste.
Bake one hour. To be eaten with butter and sugar
sauce.
ILLINOIS COOK BOOK. 275
Christmas Plum Pudding.
Pick and stone half a pound Malaga raisins, wash
and dry the same quantity of cun ants ; chop, not too
tine, three-quarters of a pound of beef suet, put it in
a convenient basin, with six ounces of sugar, two
ounces candied peel sliced, three ounces of flour, three
ounces of bread crumbs, a little grated nutmeg, four
eggs, a gill of water, or perhaps a little more, to form
a nice consistence ; butter a mould, put a piece of
white paper over the top and round the sides, tie it in
a cloth ; boil for four hours in plenty of water ; when
done, remove the cloth, turn it out of the mould, take
the paper off the sides and top, and serve with sweet
sauce round ; it may also be boiled in a cloth.
Steam Pudding.
Slice a nice dish of bread in squares ; then put a
layer of fruit and bread; make a nice custard and
pour over the whole and steam it.
Jersey Pudding.
Two quarts of milk,
One cupful rice,
One cupful sugar,
One teaspoonful salt.
Wash the rice and add it to the milk cold, and
bake. The secret of having it nice consists in its be-
ing taken out of the oven before the milk is all dried
276 ILLINOIS COOK BOOK.
away. It should be creamy in consistency, and when
cool it is better than a pudding made with eggs, as
there is no watery whey. Essence of lemon or raisins
are an improvement; add a lump of butter. Bake
slowly about an hour and a half.
Steam Pudding.
Dry bread, as much as you may think necessary,
soaked enough to crumb easy
Oneteacupful currants,
One teacupful chopped suet,
One teacupful and a half brown sugar,
Four eggs,
Spices to the taste.
Steam three hours. Serv^e with brandy sauce.
Sago Pudding.
One quart milk,
One cupful sago,
Eight apples, sliced thin,
Two slices of bread grated,
Flavor with lemon.
Mix well together and bake.
Suet Pudding.
Three-quarters of a pound suet,
Half a loaf of bread, grated,
Six eggs,
One cupful sour milk,
ILLINOIS COOK BOOK. 277
Half pound raisins, chopped,
Half pound currants,
One cupful molasses,
Half pound brown sugar,
Steam three hours. Serve with sauce.
Suet Pudding.
Half pound suet,
Six eggs,
Two cupsful sour milk,
One cupful and a half molasses,
Two cupsful brown sugar,
Four pints flour,
Flavor with nutmeg.
Steam an hour and a half; have the water boiling
before you put it on.
Lemon Pudding.
( HRS. DR. PRICE, FRANKFORT, KT. )
Seven eggs,
Three teacupsful sugar,
Three lemons.
Take half the whites to beat separately for an icing,
which is made with one cupful of white sugar. Beat
the yelks and sugar together until light ; squeeze the
juice from the lemons into it, and grate the yellow off
the peel ; add the largest part of a nutmeg, beat all to-
gether. Beat the whites to a stiff froth and stir in.
Make a rich paste, roll thin, and pour one-third into
278 ILLINOIS COOK BOOK.
each pan. Bake till thoroughly cooked, then pour the
icing over each one, and brown it nicely.
Kentucky Pudding.
Four eggs,
One teacupful sugar,
One quart sweat milk, boiled,
One pint light bread crumbs,
One teacupful butter.
Bake and let it get cold ; then spread jelly over it.
Make a meringue of
The whites of four eggs,
Four tablespoonsful ol sugar,
Juice of one lemon.
Pour this on the top of the jelly, and set it into the
oven and let it bake a light brown. To be eaten cold.
Nameless Pudding.
Oue cupful butter,
Three cupsful sugar,
Five cupsful flour,
One cupful milk,
Two teaspoonsful cream tartar,
One teaspoonful soda,
Five eggs,
One wine glassful of brandy,
Half a grated nutmeg.
Rub the butter, sugar, flour and cream tartar to-
gether well; then add the milk and yelks of eggs;
ILLINOIS COOK BOOK. 279
beat it ten minutes ; then add the soda dissolved in
boiling water and the whites of the eggs. Bake an
hour in a moderate oven.
Soiled Pudding.
Half a cupful chopped beef suet,
One cupful raisins,
Two cupsful flour,
One cupful milk,
One cupful molasses,
One teaspoonful soda.
Tie in a floured bag and boil hard two hours.
with rich sauce.
Meringue Itice Pudding.
Take a teacupful of rice to one pint of water ; when
the rice is boiled dry add one pint milk, a piece of but-
ter the size of an egg, and five eggs. Beat the yelks and
grated rind of a lemon and mix with the rice. Butter
a dish, pour in the mixture, and bake lightly. Beat
the whites to a stiff froth; add a cupful of sugar and
the juice of a lemon. When the pudding is nearly
done, spread on this frosting, and bake in a slow oven
till the top is light brown.
Potato Pudding.
Six large potatoes boiled and mashed,
A piece of butter the size of an egg,
A little salt.
280 ILLINOIS COOK BOOK.
Roll out with a little flour ; make a layer of this
crust; then a layer of apples. Steam one hour.
Pumpkin Pudding.
Take one pint of pumpkin that has been stewed soft
and pressed through a colander; melt in half a pint of
warm milk a quarter of a pound of butter and the
same quantity of sugar, stirring them well together;
one pint of rich cream will be better than milk and
butter; beat eight eggs very light, and add them
gradually to the other ingredients alternately with the
pumpkin; then stir in a wineglassful of rose water
and two glassesful of wine, mixed together, a large
teaspoonful of powdered mace and cinnamon mixed,
and a grated nutmeg. Having stirred the whole very
hard, put it into a buttered dish, and bake it three-
quarters of an hour.
Fig Pudding.
Procure one pound of good flgs, and chop them
very fine, and also a quarter pound of suet, likewise
chopped as fine as possible; dust them both with a
little flour as you proceed it helps to bind the pud-
ding together; then take one pound of fine bread
crumbs, and not quite a quarter pound of sugar ; beat
two eggs in a teacupful of milk, and mix all well to-
gether. Boil four hours. If you choose, serve it with
wine or brandy sauce, and ornament it with blanched
almonds. Simply cooked, however, it is better where
ILLINOIS COOK BOOK. 281
there are children, with whom it is generally a favor-
ite. We forgot to say, flavor with a little allspice or
nutmeg, as you like ; but add the spice before the milk
and eggs.
Jelly Pudding.
(MRS. PRICE, KY. )
One glassful of jelly,
Three eggs, well-beaten,
The white of one egg,
One tablespoonful butter.
Beat until very light. Bake this with a paste.
Make a meringue of the whites ; spread over the top,
and let it lightly brown.
Canary Pudding.
Fill a pudding dish half full of bread crumbs; pour
over it one quart milk; beat the yelks of seven eggs
well, stir into them nearly a pint of milk ; beat the
whites of three eggs and stir into it, pour this over
the bread crumbs. Bake this. Of the four remaining
whites make an icing, pour over the pudding after it is
baked; replace in the stove to brown a light brown.
Serve hot, with sauce either boiled or cold.
Macaroni Pudding.
Three-quarters of a pound of macaroni, boil it
till quite soft,
Half a pound of sugar,
22
282 ILLINOIS COOK BOOK.
Quarter of a pound of currants,
Juice of one lemon.
Bake till browned. A simple mode of cooking
macaroni, or tapioca, is to sweeten and boil till soft ;
add the juice of a lemon, and turn into a mould till
cool.
Cream Pudding.
Beat up four eggs a little, strain them ; add a tea-
cupful of tine white sugar, the rind and juice of a
lemon, and a pint of cream. Line a pudding dish with
puff paste ; put in the above. Bake half an hour.
Corn Meal Pudding.
(MBS. FITZ SIMMONS. )
One quart sweet milk,
One teaspoonful soda,
One teaspoonful cream tartar,
Three tablespoon sful chopped suet,
Twelve tablespoon sful corn meal,
One cupful molasses,
Ginger and spice to suit the taste.
Heat the milk and scald the meal ; if the milk is
sour; mix it all cold, and omit the cream tartar.
Boiled sauce.
Cottage Pudding.
( MBS. FITZSIMMONS. )
Five tablespoonsful flour,
ILLINOIS COOK BOOK. 283
Five eggs,
One pint sweet milk,
One small teaspoonful baking powder.
Butter and sugar sauce. Bake in a quick oven.
Raisin Pudding.
Soak two ounces of raisins in enough brandy to
cover them ; take
Half pound flour,
Half pound chopped suet,
A dessertspoonful of ground ginger,
Two eggs,
Four ounces white sugar,
Enough milk to make it a pretty light paste. Add
the raisins and brandy ; put it into a cloth or basin ;
boil it for two hours, and serve with what pudding
sauce you please.
Orange Pudding.
( MRS. PRICE, KY. )
Slice sponge cake thin; peel and slice oranges, free-
ing them of the seed ; sprinkle sugar over them a
short time before using them. Lay in a pie plate
alternate layers of cake and oranges. Make a mer-
ingue and put over the top, and set it in the oven to
brown. For sauce
Two teacupsful white sugar,
A piece of butter the size of an egg,
284 ILLINOIS COOK BOOK.
Enough water to dissolve the sugar,
A few strips of orange peel.
Let it boil to a thick syrup.
Frozen Pudding.
( MRS. DR. PRICE, KY. )
Line the freezer with sliced sponge cake ; then place
a layer of sponge cake spread with cherry or any acid
preserves, repeating till the freezer is half full. Pour
upon this a custard made of
Two quarts rich cream,
The yelks of five eggs,
One pint white sugar.
Boil well, stirring constantly until it thickens
Flavor with vanilla. Let it cool, and pour in the
freezer over the cake, and freeze well. Before using
place a cloth wrung out of hot water around the
freezer for a few moments, and it will turn out the
shape of the freezer.
Almond Pudding.
A large teacupful of finely chopped beef suet,
One teacupful milk,
Four ounces bread crumbs,
Four ounces well-cleaned currants,
Two ounces almonds,
Half-pound well-stoned raisins,
Three well-beaten eggs, and the whites of two,
others,
ILLINOIS COOK BOOK. 285
Sugar to taste,
Nutmeg and cinnamon,
A small glass Jamaica rum.
Butter a shape and place part of the raisins neatly
in rows ; blanch the almonds, reserve the half of them
to be placed in rows between the raisins, just before
serving. Mix all the other ingredients well together.
Put in the shape and boil three hours.
Citron Pudding.
Beat the yelks of three eggs with two tablespoon s-
ful of flour; when light, add one pint boiling milk, and
a quarter of a pound citron, cut fine ; put in buttered
cups and bake half an hour in a quick oven; turn
them out and serve with liquid sauce.
Blanc Mange.
Boil a pint of cream and a quart of milk together;
clarify an ounce and a half of isinglass and stir it into
the cream ; make it sweet with white sugar, and flavor
with lemon, rose or vanilla. Let it boil up once, stir-
ring it well. Have ready some earthen or any kind of
moulds, dipped in cold water. When cold, turn them
out and serve with sweetened cream. Jelly is very
nice to eat with blanc mange.
Ribbon Blanc Mange.
Make the same as the above receipt. Have one
mould filled with white, and the other tilled with pink.
286 ILLINOIS COOK BOOK.
Use the same coloring as for the white and pink cake;
then, when cold, turn them out and cut an inch thick
of the white, then of the pink, and put one on the
other; the two moulds, of course, will make two dishes.
This is very pretty for an evening company.
Dried Peach Dumplings.
Cook dried peaches till very tender, sweeten while
cooking. When done, and cold, flavor to suit the
taste. Mash them fine with the hand, and spread on a
nice crust. Roll and steam.
Dried Apple Dumplings
Are made in the same manner.
Egg Sauce for Puddings.
(MBS. N. v. HUNT.) -. ,
One cupful sugar,
Half cupful butter,
One glassful sherry wine,
One egg, beat white and yelk separately.
Then beat all together and set it over a boiling tea-
kettle. Do not stir it after it has been set on the tea-
kettle. Let it heat through.
Green Apple Dumplings.
Make a dough as you would for soda biscuit, roll
into pieces large enough to hold an apple, after it has
ILLINOIS COOK BOOK. 287
been peeled and oored; roll an apple in each piece,
and secure the crust with flour, that it will not burst
open ; grease a steamer well and put your dumplings in
and set them over a pot of boiling water. Be sure, in
boiling or steaming anything, to always have a kettle
kept full of boiling water to add as the other boils
away. Cold water will check the steam and make the
dumplings heavy.
Suet Pudding.
One cupful chopped suet,
One cupful molasses,
One pint fruit,
One cupful sweet milk,
One teaspoonful soda mixed in molasses,
Four cupsful flour,
Spice to suit the taste.
Steam three hours. Any kind of sauce.
Poor Man's Pudding.
One pint sweet milk,
Four eggs,
Two tablespoonsful flour,
A little salt.
Potato Pudding.
One pound sugar,
Half a pound butter,
Three-quarters of a pound mashed potatoes,
288 ILLINOIS COOK BOOK.
Nine eggs,
Spices to the taste,
Half pint cream.
Pudding.
Four cupsful bread, after il is soaked in milk,
Sugar to the taste,
One tablespoonful butter,
One pint of fruit of any kind,
Three eggs,
One handful of flour.
Boil two hours. ISTo soda.
Meringues.
i
Whites of three eggs,
One coffeecupful of coffee sugar,
Flavor with lemon.
Drop on buttered paper or tins. Set in the stove
and slightly brown.
French Pudding.
Break three eggs into a bowl without separating
them; add one teacupful powdered sugar, and beat
them light; add half a cupful flour with one tea-
spoonful and half baking powder, and a little water.
Spread on jelly or sweetmeats of any kind when cool,
and over this the whites of two eggs beaten up with
two tablespoonsful of sugar and a little lemon.
ILLINOIS COOK BOOK. 289
Tapioca Pudding.
Pare and core six large apples, fill them with sugar;
pour over them one teacupful of tapioca, previously
soaked in cold water for two hours ; season with lemon
or cinnamon ; add more sugar and a little pinch of salt ;
place the apples in a dish and fill around them with
water. Bake one hour. Eat with cream.
Cocoanut Pudding.
Half pound sugar,
Half pound butter,
Half a cocoanut,
Six eggs, whites only,
Two tablespoonsful brandy.
Pare oif the brown skin of the nut, wash and grate
it. Cream the butter and sugar; whip the eggs stiff;
then stir, but not beat, the whole together. Bake
slowly.
Marlborough Pudding.
Six large tart apples,
One teacupful white sugar,
One teacupful butter or thick sweet cream,
Six eggs,
The grated peel of one lemon and the juice of
the same.
Grate the apples after paring and coring them ; stir
sugar and butter as for cake ; then add the other in-
gredients, and bake in a rich paste ; some prefer nut-
290 ILLINOIS COOK BOOK.
meg to lemon, in such cases the taste must be con-
sulted. It is much better to grate, than to stew apples
for this and all puddings and pies.
__
Transparent Pudding.
One tumblerful of sugar,
One tumblerful butter,
Eight eggs, omitting the whites of five.
Mix sugar and butter, then stir in the eggs. The
above receipt, with the addition of one grated lemon
is an excellent lemon pudding; or, with jelly, is jelly
pudding.
Potato Pudding.
One pound sugar,
Half pound bufter,
Three-quarters of a pound mashed potatoes,
Nine eggs,
Spice to suit the taste,
Half pint cream.
Beat sugar and butter to a cream, add yelks of eggs,
then beat all together till very light ; add potatoes and
mix well; then whites beaten stiff, and then cream.
Bake or steam.
Potato Pudding.
(MRS. DR. PRICE. KT.)
One pound of potatoes, after they are pressed
through a sieve,
ILLINOIS COOK BOOK. 291
Half pound butter,
Eight eggs,
One nutmeg.
Beat the butter and potatoes together ; the yelks of
the eggs and sugar together; add in small quantiites of
the potato and butter; then add the whites, well-
beaten, and a wineglassful of whisky; flavored with
orange peel. Make a rich paste. Place in a deep
pudding dish and bake. Serve hot, with citron, or
other kind of preserves, if liked, or with anv of the
pudding sauces preferred.
Boiled Loaf.
Pour a quart of boiling milk over four little rolls of
bread; cover them up, turning them occasionally till
saturated with the milk; flour a pudding cloth and tie
them tight, and boil an hour; be careful in turning
them out. Eat with hot sauce. A nice pudding for
children.
Tapioca for Puddings
(MKS. BURK.)
Should be put into a moderate oven and let dry
thoroughly. Then grind in a coffee mill, the mill can
be cleaned by grinding corn meal through it. This
makes a cheap and nutricious dessert, and is very nice
cold for tea, eaten with cream. Take belleflower or
other good cooking apples, peel and core them, place
them in a pudding pan, and take three or four table-
1
292 ILLINOIS COOK BOOK.
spoonsful of the ground tapioca, soaked first in water
and sweetened ; pour this over the apples with suf-
ficient water to cover them, Bake slowly. Take the
apples out and place them in the dish in which they
are to be served, and then pour the tapioca over them.
Souffle Pudding.
Boil one pound of nice prunes in enough water to
cover them ; when soft, sweeten them a little ; pour
them in a pudding dish. Prepare a maringue of whites
of eggs beaten with sugar, and spread over them.
Set in the stove and brown lightly.
Sutherland Pudding.
Ten eggs,
One quart of milk,
Five tablespoon sful of flour.
Beat the whites and yelks separately ; stir the flour
into the yelks of the eggs ; then add one-half of the
milk; then a little salt, then the whites of the eggs
and the remainder of the milk. Bake half an hour.
Cottage Pudding, (Eaten Cold.)
( MKS. OKAY. )
One pint bread crumbs, grated,
One teacupful sugar,
One quart sweet milk,
One tablespoonful butter,
ILLINOIS COOK BOOK. 293
Four yelks of eggs,
Flavor with lemon.
Then bake and let it cool a little. Have the four
whites beaten stiff with seven tablespoonsful of sugar;
spread this nicely over the top, and drop fruit or jelly
on the top of that and return to the oven for a few
moments.
JKod Grod, (A Danish Receipt.)
It is made of fruit juice, arrowroot and cream.
Take-
Three pounds and a half of currant juice,
Three pints of water,
A good quantity of sugar,
A flavoring of almond or cinnamon, one ounce
or one ounce and a half.
Boil this mixture; when in begins to boil add a
pound and a quarter of ground rice or one pound of
sago; boil a quarter of an hour, stirring very often;
pour out into moulds and leave to cool. Then turn
out and eat with cream and sugar. The juice of other
fruits may be used.
Cocoanut Pudding.
Stir one pound of white sugar and a quarter of a
pound butter to a cream ; take the yelks of twelve
eggs and the whites of six, and when beaten separ-
ately and light, add them to the butter and sugar, and
then put in one pound of grated cocoanut ; lastly put
in four tablespoonsful of rose water, four of cream
294 ILLINOIS COOK BOOK.
and the juiee of two lemons. Bake in puff paste and
put the other sfx whites, beaten with sugar, over the
top and let it it brown a very delicate brown.
Gooseberry Cream.
Take a quart of gooseberries and boil them very
quick in enough water to cover them ; stir in half an
ounce of good butter, and when they become soft, pulp
them through a sieve; sweeten the pulp while it. is hot,
and then yelks of four eggs. Serve in a dish or in
glasses.
To MaJte a Sen's Nest.
Get large fine eggs, make a hole at one end and
empty out the egg; fill the shells with blanc mange;
when stiff and cold take off the shells ; pare the yel-
low rind from six lemons, boil them in water till ten-
der, then cut them in strips to resemble straw, and
preserve them in sugar. Fill a small deep dish half
full of nice jelly; when it is set, put the strips of
lemon peel on in the form of a nest, and lay the eggs
in it. This makes a beautiful dish for an evening
company.
i _____
A Trifle.
Place half a pound of maccaroons or Naples biscuits
at the bottom of a large glass bowl. Pour on them as
much white wine as will cover and dissolve them.
Make a rich custard flavored with bitter almonds or
ILLINOIS COOK BOOK. 295
peach leaves, and pour on the maccaroous; the custard
may be either baked or boiled. Then add -a layer of
marmalade or jam. Take a quart of cream, mix with
it a quarter of a pound of sugar and half a pint of
white wine, and whip it with rods to a stiff froth, lay-
ing the froth (as you proceed) on an inverted sieve,
with a dish under it to catch the cream that drips
through; which must be saved and whipped over
again. Instead of rods you may use a little tin churn.
Pile the frothed cream upon the marmalade in a high
pyramid. To ornament it, take preserved water-
melon rinds that has been cut into leaves or flowers,
split them nicely to make them thinner and lighter.
Place a circle or wreath of them round the heap of
frothed cream, interspersing them with spots of stiff
red currant jelly. Stick on the top of pyramid a sprig
of real flowers.
PICKLES.
GENERAL DIRECTIONS FOR PICKLING.
There seems to be such a diversity of opinion in re-
gard to the use of brass or bell-metal in pickling, that
one will have to be governed by their own judgment
and experience a good deal. I have always used brass
kettles myself, and have never had to suffer from any
bad effects by so doing. The kettles must be well
and thoroughly cleaned each time before using, and
never, (as many direct,) should they be cleaned with
salt and vinegar, but with good wood ashes and soap,
or bath-brick, and always kept bright. Vinegar
should be of the best cider vinegar. Use glass or good
stone jars in putting away pickles. Always see that
while in the vinegar, the pickles are well covered.
Sliced, or chopped pickles of any kind, should always
have a plate or saucer put down into the jar to keep
them from spoiling on the top, thus causing many to
lose the entire jar of pickles. In greening pickles,
ILLINOIS COOK BOOK. 297
keep them closely covered, that the steam may assist
in giving them a good color. A little alum helps to
make them crisp. Too much boiling takes away the
strength of the vinegar. Cucumbers, melons, and all
such pickles as require to be put in brine, should, when
taken out of it, be washed nicely and then put into a
clean vessel to freshen. The smaller pickles, and such
as are required for mangos, must be each gathered in
its season, salted (a day and night are sufficient) and
dropped into vinegar till time to make and fill the
mangos. Great care should be taken to have them
well selected and both young and tender. Chopped
and sliced pickles must be cut or chopped over night
and hung in a basket in which a clean cloth has been
placed in the bottom. Let them drain all night, then
empty them and spice and mix according to the various
directions in each receipt. The water must be entirely
squeezed out of the chopped pickle. After it
has drained all night, take what you can well hold in
your hands and squeeze them as dry as you can.
Your pickles will be all the better for the trouble. If
the water or juice that is in them after it is chopped is
let remain, it will certainly spoil the pickle, by weak-
ening the vinegar. The grated cucumber must be
done in the same manner. Tomato pickles are very
insipid unless they are highly seasoned. The curry
powder receipt, being a mixture of all kinds of spices,
well-pounded together and sifted, is a splendid addi-
tion to the sliced and chopped tomato pickles one
tablespoonful of it to the gallon of pickles.
23
ILLINOIS COOK BOOK.
To Pickle Cauliflower.
Make a strong brine, and after picking over your
cauliflower and breaking it in such shaped pieces as you
like, put it in the brine and let it remain twenty four
hours. Then take them out and heat the brine, and
pour .it on the pickles scalding hot. Let them re-
main in the brine till next day. Drain off the brine and
pour on spiced vinegar ; scaldt he spices in the vinegar,
but pour it over the pickles cold.
Martinoes.
Gather them when they are young and tender.
Have a weak brine, and after wiping your pickles one
by one, drop them into this brine and let them remain
eight or ten days, or make a stronger brine and let
them remain till they are salt enough to keep. Then
wash and wipe them dry, and pour spiced, vinegar
over them. These are a most delicious pickle, and
persons who are fond of the walnut pickle will not fail
to like these. They grow wild, but can be cultivated,
and are worth trying.
A Fine Cabbage fickle.
Cut two heads of cabbage fine, on a slaw cutter or
with a knife ; put in a chopping bowl and chop fine ;
take six green peppers, two handsful of salt, one
pound of black mustard seed; mix well together.
Pack in a jar and pour cold cider vinegar; QTvrer.
like a little celery seed mixed with it.
ILLINOIS COOK BOOK. 299
Grape Pickle.
Grapes made into sweet pickles are very fine.
They can be made by any of the sweet pickle receipts
in this book. Those having an abundance of grapes
will do well to try them. They are very fine.
Pickled Peaches.
Have a tub of cold water setting near, and one with
boiling water with ashes in it; fill a large skimmer
with peaches and dip them in the ley water; than
throw them in the cold water, and with a flannel or
rough cloth rub off the down. Stick four or five
cloves in each peach and put them in jars. Have
some boiling vinegar with sugar, cinnamon, allspice
and nutmeg ; pour over the peaches. Let them set 24
hours, then heat again, and let them remain another
24 hours : then put the vinegar on and let it come to a
boil, and add the peaches ; let all come to a boil to-
gether ; take out, put in jars and tie closely.
Peach Mangoes.
Select large, fine flavored peaches, dip them in soda
water, to remove the down from them, and with the
blade of a sharp knife cut out the seed, leaving the
peach as whole as possible; then have some cabbage
(the white hard part of the head) chopped fine, and a
very little onion and a few bits of red pepper pod.
Spice with mace, cloves, allspice, white mustard seed,
300 ILLINOIS COOK BOOK.
(whole,) two nasturtiums in each peach. Fill your
peaches, and pour vinegar that has been boiled with
spices in it; keep them well under the vinegar, by
putting a plate or saucer in the jar.
Nasturtiums.
Soak them for a few days in salt and water, as you
collect them, changing the water every few days; then
pour off the brine, wipe them and drop them in cold
vinegar. These are very tine to flavor mangoes, es-
pecially the peach mango.
Sweet Cherry fickle.
( MRS. ILES. )
Five pints cherries, one pint vinegar, two pints
sugar; spiced with cloves, allspice, cinnamon and a
little pepper. Boil all together one hour.
Spiced Peach Pickles.
( MRS. HURST. )
Three pounds sugar, three pints vinegar, spiced and
boiled to a syrup. For a gallon jar of peaches grate
three nutmegs, one tablespoonful of cloves, one table-
spoonful allspice and two tablespoonsful cinnamon.
Put in a portion of the peaches, and scald in the syrup
till tender; take them out, put them into the jar, and
put more into the syrup, and so on till you have
enough to fill the jar; then pour the syrup over the
peaches. Do not have too hot a fire, or the. syrup will
boil awav too fast.
ILLINOIS COOK BOOK. 301
Watermelon Rind fickle.
Prepare the rinds as you would for preserving; let
them remain in soda water all night. Take one quart
cider vinegar and three pounds sugar, let it boil till
quite thick syrup; then put in your fruit, let it boil till
they are soft; put them in a jar and pour the syrup
overboiling; seal them up. Put in a little mace, cin-
namon and nutmeg, spices make them too dark.
Sliced Tomato Pickles.
Take the smoothest large green tomatoes after the
first good frost, slice them very thin with one-quarter
onions ; put a clean cloth in a basket and put them in
it, and hang it up and let it drip all night ; in the
morning, put them into a large clean pan, and with the
hands mix them up with cloves, allspice, mace, black
pepper, and garlic peeled and sliced thin. When well-
mixed add curry powder till it has a yellow look; then
put it into your jar; pour over it enough of the best
cider vinegar to cover it well. It will soon be ready
for use.
Chopped Mixed Pickles.
Take a white, hard head of cabbage, green tomatoes,
green peppers, celery and onions, chop very fine sep-
arately, then mix well; put cloves, plenty of ground
pepper, allspice, mace, garlic, red pepper pods and
mustard seed; put in a jar and pour boiling vinegar
over them.
302 ILLINOIS COOK BOOK.
Red Cabbage Pickle.
Take the small, deep red cabbage, cut with a slaw
cutter very fine ; add a very little salt over night ; boil
a few spices in vinegar, put it over the cabbage cold.
Cucumber Pickles.
Make a weak brine of salt and water, boil and pour
over the cucumbers three mornings in succession;
fourth morning pour it off, and scald vinegar and pour
over three mornings in succession ; seventh morning
scald new vinegar, adding spice, and pour on. In this
way pickles may be made at any time they are fresh
gathered, and will be perfectly green.
To Pickle Oysters.
Wash four dozen of the largest oysters you can get
in their own liquor, wipe them dry, strain the liquor
off, adding to it a dessertspoonful of pepper, two
blades of mace, a tablespoonful of salt, if the liquor be
not very salt, and seven of vinegar. Simmer the
oysters a few minutes in the liquor ; then put them in
small jars and boil the pickle up, skim it, and, when
cold, pour over the oysters ; cover close.
Pickled Butternuts.
Gather them the last week in June. Make and
skim a brine of salt and water, strong enough to bear
up an egg when it is cold ; pour it on the nuts, and let
ILLINOIS COOK BOOK. 303
them lie in it twelve days. Drain them, lay them in
a jar, and pour over them the best of cider vinegar,
which has been previously boiled with pepper corns,
cloves, allspice, white mustard seed, ginger, mace and
horse radish. This vinegar must be cold when poured
on; cover close, and keep one year before using.
Walnuts are pickled in the same way, and the vinegar
may be used as catsup, for it is very nice.
JPicMed Mangoes.
Select young nutmeg melons, not too large, cut them
in the side ; make a strong brine and let them stay
nine days, or longer as required. When you are
ready, take them out, and let them freshen in cold
well water all night. Have ready, for the tilling,
young beans, silver onions, radish pods, gherkins,
small green peppers, small green tomatoes, cloves, all-
spice, mace, garlic, black pepper, white and black
mustard seed. The beans small. Pickles and such
things are hard to procure at one time. It is well to
get them as they come in season, and throw them in a
strong brine over night or longer; then green them
and put the best vinegar on them. Put them in a
good sized jar, and as you get the other things, they
can be greened and added. When all is ready take
them out of the vinegar; first green the melons to be
tilled, and try to have them all alike. Put a little
sugar in the vinegar while it is boiling, enough to make
it a pleasant sweet. Add plenty of pepper and
spices.
304 ILLINOIS COOK BOOK.
Chow- Chow.
Three heads of cabbage, twenty-five peppers, half
pint of white mustard seed and grated horse radish.
Cut the cabbage fine, chop the peppers, and put them
in a jar, then the cabbage, then a little salt, and
sprinkle a little horse radish and mustard seed over
the whole, and so on till all the ingredients are in the
jar. Fill with cold vinegar. To every quart of vinegar
dissolve two ounces of brown sugar.
PicMed Onions.
In the month of September, choose the small white
round onions, take off the skin, have ready a
very nice tin stewpan of boiling water, throw in as
many onions as will cover the top ; as soon as they
look clear on the outside, take them up as quick as pos-
sible, and lay them on a clear cloth; cover
them close with another, and scald some more, and so
on. Let them lie to be cold, then put them in a jar, or
glass, or wide-mouth bottles, and pour over them the
best vinegar, just hot, but not boiling. When cold,
cover them. Should the outer skin shrivel, peel it off.
They must look quite clear.
PicMed Plums.
To every quart of plums allow one-half pound of
sugar and one pint of best cider vinegar. Melt the
sugar in the vinegar, and put spices of all sorts in a
fine muslin bag, and boil up with the sugar and
ILLINOIS COOK BOOK. 305
vinegar. When the sugar and spiced vinegar boils
up, put in the plums and give them one good boil. If
you wish to keep the plums whole, pick them with a
needle.
To Pickle Cucumbers and Onions Sliced.
Cut them in slices, and sprinkle salt over them.
Next day drain them for five or six hours ; then put
them into a stone jar, pour boiling vinegar over them,
and keep them in a warm place. The slices should be
thick. Kepeat the boiling vinegar, and stop theni up
again instantly ; and so on till green ; the last time put
in pepper. Keep in small stone jars.
Pickled Eggs.
Boil them twelve minutes, and throw them into cold
water to make the shells come off easily. Boil some
red beets very soft, peel and mash fine, and put them
with salt, pepper, cloves and nutmegs, into vinegar
enough to cover the eggs. Put the eggs in a jar, and
pour the mixture over them.
Tomato Pickle.
Eight pounds skinned tomatoes and four of brown
sugar. Put them in a preserving kettle, and stir often
to prevent burning. Boil to the thickness of molasses,
then add one quart of good cider vinegar, one teaspoon-
ful mace, one teaspoonful cloves, and boil five minutes
longer.
306 ILLINOIS COOK BOOK.
To fickle Tomatoes.
Always use those which are thoroughly ripe The
small round ones are decidedly the best. Do not prick
them, as most receipt books direct. Let them lie in
strong brine three or four days, then put them down
in layers in your jars, mixing with them small onions
and pieces of horseradish; then pour on the vinegar
(cold,) which should be first spiced as for peppers; let
there be a spice bag to throw into every pot. Cover
them carefully, and set them by in the cellar for a full
month before using.
East India tickles.
Have ready a white cabbage sliced and the stalks
removed ; a cauliflower cut into neat branches, leaving
out the stalk ; sliced cucumbers, sliced carrots, sliced
beets, all nicked around the edges; button onions,
string beans, radish pods, cherries, green grapes, nas-
turtium, capsicum, bell pepper, etc. Sprinkle all these
with salt ; then put them into a large earthen jar and
pour scalding salt and water over them. Let them lie
in the brine for four days, turning them every day.
Take them out, wash each piece separately in vinegar
and wipe them on a dry cloth ; let them dry thoroughly.
To every two quarts vinegar (best cider) put an ounce
and a half of white ginger root scraped and sliced,
the same of long peppers, two ounces of peeled shallots
or little button onions, half an ounce peeled garlic, an
ounce turmeric and two ounces mustard seed or ground
ILLINOIS COOK BOOK. 307
mustard. Let all these ingredients, mixed with the
vinegar, infuse in a close jar, setting in a warm place
by the fire. Then, after the vegetables have been
dried from the brine, put them all into one large stone
jar and strain the pickle over them. Cork tight.
Two quarts vinegar, one ounce and a half white ginger
root scraped and sliced, one ounce and a half long pep-
pers, two ounces peeled button (silver) onions, half
ounce peeled garlic, one ounce turmeric and two
ounce white mustard seed.
fickle.
Green tomatoes, cabbage and cucumbers, one pint
of each ; half pint onions, all chopped fine ; salt well
and stand over night; strain through a sieve, and add
pepper, horseradish, white mustard seed and half pint
sugar. Mix well, fill your jar, and cover with
vinegar.
Buck and Breck, (Splendid.)
One peck green tomatoes, half peck ripe to-
matoes, twelve onions, twelve peppers, (six red
and six green,) one large head cabbage; chop
them all fine; salt heavily; let them drain all
night ; add two tablespoonsful allspice, one tablespoon-
ful ground black pepper and one tablespoonful mace.
Put on one quart vinegar and three pounds brown
sugar. When boiled, put in your drained tomatoes,
then skin and slice the ripe tomatoes and put in.
308 ILLINOIS COOK BOOK.
Boil three hours. When done put in jars and add
cold vinegar. Stir often while boiling.
Pickled Peaches.
Seven pounds peaches, three and a half pounds
sugar, one quart of vinegar, and spices to the taste.
Make them whole, and peel them or not, just as you
prefer. Scald the vinegar and sugar with the spices
and pour on the peaches while hot.
Chopped Pickle.
One large head of cabbage, three of celery and
twelve onions, chop fine ; salt well and stand twenty-
four hours; drain and cover with vinegar, remain
twelve hours ; drain, and add four red peppers and
two green ones, one-quarter of a pound mustard seed
and two tablespoonpsful mixed mustard,one tablespoon-
ful allspice, one tablespoonful back pepper, half table-
spoonful cloves, half a cupful sweet oil and a teacupful
brown sugar. Mix all well, and cover with vinegar.
Onion Pickles.
Peel white onions, (medium or small sized,) lay
them in fresh water all night; in the morning place in
a jar alternate layers of onions, celery seed, ginger,
cloves, ah 1 spice and red pepper ; add to the vinegar a
little turmeric, sugar and salt; beat it, and pour over
the onions while hot. In a few days pour off the vin-
,
ILLINOIS COOK BOOK. 309
egar ; heat it again, and pour over the pickles. When
perfectly cold they will be fit for use.
Sweet fickle.
To one pound vinegar add six pounds of sugar ; add
cinnamon, a few cloves, allspice and a little mace, boil
well together ; have your fruit in a stone jar, strain
the syrup over it while hot, let it remain until next
day ; pour off the syrup, place it over the fire ; as soon
as it commences to boil put in your fruit and boil till it
is tender. This pickle will answer for peaches, pears,
apples, watermelon rind, or any pickle that can be
made sweet.
CrherTcins.
These make a very nice pickle, and if gathered
when young make a nice filling for mangoes. They
should be gathered when young and tender, and left in
the brine till they become yellow ; then scald vinegar,
with spices to suit the taste, and when cold pour it over
the pickles.
Mushrooms.
Be careful in the selections of mushrooms, that they
are perfectly fresh, throw a little salt on them, and re-
move the skin from the top ; scald them in salt water
for only a few moments ; then pour off the water, and
pour on spiced vinegar. If you wish them to keep
well, cork tight.
310 ILLINOIS COOK BOOK.
Catsup, (Tomato Catsup.)
Take very ripe tomatoes, wash and mash them up
well, adding a very little salt ; put in a clean tub or
wooden vessel, and let it stand covered all night. In
the morning, put them in a large brass kettle and let
them cook well; then take off and strain through a
sieve; boil down till quite thick; about half an hour
before taking from the stove, put in considerable red
pepper pods, cloves, allspice and cinnamon, tied in a
thin cloth. Have ready about one dozen large onions
sliced fine, and fresh peppers and spices tied in a thin
cloth, (to prevent further straining ;) put the onion
and spices so tied up into a large earthen vessel, and
let it stand covered twenty-four hours ; then make as
thin as you like with the best cider vinegar. Bottle,
cork and seal ; add a little garlic, if you like the
flavor.
Pepper Catsup.
Take fifty pods of large red bell peppers, seed and
all; add one pint of vinegar and boil till you can
mash the pulp through a sieve; add to the pulp an-
other pint of vinegar, two tablespoonsful sugar, cloves,
mace, spice, onions and salt. Put it into a kettle and
boil to the proper consistency. Some omit the spices.
Tomato Catsup.
(MRS. JUDGE BKEESE.)
Slice and boil the tomatoes well, (not strained ;) a
quarter of an ounce each of mace, nutmeg and
ILLINOIS COOK BOOK. 311
cloves, one handful scraped horseradish, two pods red
pepper, salt to the taste ; boil this away to three quarts
and then strain ; adding one pint of wine and half a
pint of vinegar. Bottle and leave the bottle open a
day or two. Then cork and seal.
Tomato Catsup.
( MRS. HARRIMAN. )
One gallon tomatoes, four tablespoonsful salt, four
tablespoonsful cloves, one tablespoonful mace, one
tablespoonful cayenne pepper, two tablespoonsful
allspice, eight tablespoonsful black mustard seed,
eight whole peppers, five garlics, two quarts cider
vinegar, one pound brown sugar. Boil away one half,
strain and bottle.
Chopped Catsup.
To one gallon chopped tomatoes put three-quarters of
a gallon chopped cabbage, two pints of onions chopped
fine and three-quarters of a pint green peppers chopped.
Let them stand one night with salt over them and drip ;
add cloves, allspice, horseradish grated, fine celery,
mustard seed and garlic.
Pickled Peaches.
Seven pounds peaches, three or four pounds brown
sugar, one quart vinegar, two tablespoonsful whole
cloves, two tablespoonsful allspice, one tablespoonful
mace. Boil together and pour over the peaches. Let
I
312 ILLINOIS COOK BOOK.
them stand twenty-four hours, and repeat the boiling
three or four times.
Yellow Pickle.
One pound horseradish dried and sliced, one pound
skinned garlic, twelve ounces ginger, two ounces
cloves, one large cupful black pepper, half pound
mustard seed, half a cupful ground mustard, two
tablespoonsful celery seed, one ounce nutmeg; put all
these spices in two gallons vinegar. Take hard, white
cabbage, halve or quarter them, and boil in salt and
water till you can run a straw into them ; then dry them
on a cloth, turning often. One day will dry them, if
the sun is bright. Put them in plain vinegar for three
weeks, then put them in the spiced vinegar, which must
be put in a three gallon jar. To pickle onions, pour
over them boiling salt and water, and let them stand in
it twenty-four hours. Dry them one or two days and
put into spiced vinegar. Two pounds brown sugar
added to this pickle improves it greatly.
Chow-Chow.
Three heads of cabbage, twenty-five peppers, half a
pint of white mustard seed and grated horseradish;
cut the cabbage fine, chop the peppers, and then put in
the jar a layer of cabbage, then a layer of peppers, then
a little salt, and sprinkle a little horseradish and mus-
tard seed over the whole, and so on until the ingredients
are all in the jar; then fill the jar with cold vinegar,
ILLINOIS COOK BOOK. 313
to every quart of which dissolve two ounces of brown
sugar.
Pickled Plums.
One peck plums, seven pounds sugar, half-pint vin-
egar; dissolve together sugar and vinegar, add the
plums ; boil three hours, stirring it all the time, and
take out the stones while boiling ; add two tablespoons-
ful allspice, two of ground cloves. *
Virginia Damson Pickles.
To five pounds damsons allow five pounds sugar
and two and a half pints vinegar. Take the vinegar
and put to it two ounces mace, one ounce cinnamon,
and one ounce cloves. Let it come to a boil and pour
over the fruit and sugar ; cover close. Turn off and
scald the syrup for six successive days ; the seventh
day let fruit, spices, and all come to a boil. It will
keep for years.
Walnut Catsup.
Take walnuts fit for pickling, beat them well in a
mortar till they are pulped; then squeeze out the
juice, and let it settle a day ; pour off the clear. To
a pint of juice put one pound of anchovies with one
ounce of shallots ; stir it on the fire till the anchovies
are dissolved ; strain it off clear. To every quart put
a quarter of an ounce mace, a quarter of an ounce of
cloves, a quarter of an ounce of Jamaica pepper, and
24
314 ILLINOIS COOK BOOK.
half a pint of white wine vinegar; boil the whole to-
gether a quarter of an hour, then bottle it. It will
keep three years. A tablespoonful is sufficient for
half a pint of melted butter. One hundred walnuts
will produce one quart of juice.
Universal Sauce.
Two gallons of ' vinegar, quarter of a pound of
cayenne pods bruised, thirty-two cloves or garlic; mix
the above, and let it stand five days ; then strain it ;
add three pints of walnut juice and three pints of
indian soy. Bottle it for use.
Tomato Catsup.
One peck of tomatoes, two teaspoonsful salt, one
and a half ground pepper, two spoonsful ground
cloves, one spoonful ground allspice, one spoonful red
pepper, and one tablespoonful ground ginger. Boil
down thick, and add good cider vinegar. The toma-
toes should be first cooked, and then run through a
sieve to remove the skins and seed. If onion and a
little garlic is sliced thin and the catsup poured over
them while it is hot, it will improve the flavor.
Sweet Tomato Pickles.
One pint of sugar to one quart of vinegar, one tea-
spoonful cinnamon, and one teaspoonful cloves; slice
ILLINOIS COOK BOOK. 315
green tomatoes over night, and salt between each layer
until all are in. Lay a clean white cloth in a basket
before putting the tomatoes in ; let them drain over
night to remove the bitter water from them. Put
them in a clean kettle, and pour the sugar and vinegar
over, and cook them till tender. Those who like the
chow-chow or mustard pickles that are sold in the
stores, can have just as good by adding ground mus-
tard. Sliced onions are very nice mixed with the
green tomatoes. But as onions are disagreeable to
many persons, they can be used or not.
Salad Dressing.
One teaspoonful mixed mustard, one teaspoonful
white sugar, two tablespoonsful salad oil, four table-
spoonsful milk, two tablespoonsful vinegar, cayenne
and salt to the taste. Put the mixed mustard into a
salad bowl with the sugar, and add the oil drop by
drop, carefully stirring and mixing all these ingredi-
ents together. Proceed in this manner with the milk
and vinegar, which must be added very gradually, or
the sauce will curdle. Put in the seasoning, when the
mixture will be ready for use. If this dressing is
properly made it will have a soft, creamy appearance,
and will be found very delicious with crab or cold fried
fish, as well as with salad. In mixing salad dress-
ings the ingredients cannot be added too gradually or
stirred too much.
ILLINOIS COOK BOOK.
Onion PicJtles.
In November take dried onions, small and round,
peel them and throw them in salt water; let them re-
main there a few days, drain them; put them in a jar
and pour vinegar over them that has been boiled with
cloves, allspice, cinnamon and mace in it. Some
think a better way is to scald the onions, (not cook
them,) and throw a little milk in the water, it keeps
them white.
Cabbage Salad.
Rub together six tablespoonsful sweet cream and
one tablespoonful mustard; butter can be used instead
of cream. Set in a kettle of boiling water, and add
two eggs, well-beaten. Then pour in, gradually, nine
tablespoonsful of vinegar. Pour this over nicely cut
cabbage while it is hot ; add salt, pepper and sugar,
and more vinegar, if the mixture is not thin enough.
This should be constantly stirred. It should be of the
consistency of thick cream.
Tomato Catsup.
To every gallon of the pulp, after it has been cooked
and strained, three even tablespoonsful of salt, two
tablespoonsful black pepper, one tablespoonful ground
cinnamon, two tablespoonsful mustard, one tablespoon-
fnl allspice, one teaspoonful cloves, one teaspoonful
ground ginger, two tablespoonsful sugar, one tea-
spoonful cayenne pepper and one quart cider vinegar.
ILLINOIS COOK BOOK. 317
Boil all together until sufficiently thick. Bottle while
hot, and keep in a cool place.
Ripe Cucumber Pickles.
Pare seven pounds cucumbers and cut in slices
lengthwise. Soak two or three days in salt and
water, after scraping out the inside ; then cook them in
weak vinegar with a spoonful of alum until tender.
Boil three pounds sugar, three pints vinegar and half a
cupful spices of different kinds in a bag. Pour over
the pickles while hot.
Peach Pickles.
Beat together cinnamon, cloves, allspice and race
ginger; add a little turmeric. Wash firm freestone
peaches and wipe them dry, cut in halves, remove the
seed, then sprinkle a small quantity of the mixed
spices in each half, and fill them with white mustard
seed and a few celery seed 5 put them together and tie
them; place them in a jar with slices of onions, cinna-
mon, race ginger, allspice, cloves, celery seed and
cayenne pepper. Stir into a half gallon of vinegar
one pound of sugar, a half pint of salt, and enough
turmeric to color the peaches. Pour over the peaches
cold.
^
Pepper Mangoes.
Select white cabbage heads, chop them fine ; add
salt, celery seed, white mustard seed, ground ginger,
318 ILLINOIS COOK BOOK.
turmeric, and mix the whole with a little pure olive
oil. Seed and fill the peppers ; after washing and wip-
ing them, sew the side of them with a white thread ;
then place in a jar alternate layers of peppers, allspice,
sliced onions, ginger and cloves. Stir into one gallon
of vinegar half a pound of sugar, one pint of salt and
half an ounce of turmeric. Pour over the peppers
cold. In about six weeks pour off the vinegar and re-
place it with salt, sugar and turmeric, as the first will
probably have lost all the flavor.
Cabbage Pickle.
Quarter nice large cabbage heads ; place in a tray or
tub alternate layers of cabbage and salt, let them re-
main all night; next day cover them just as they
stand with boiling water ; let them remain until cold
enough to press the water out with a towel. Place in
a jar alternate layers of cabbage, allspice, cloves,
white mustard seed, ginger, celery seed, cayenne pep-
per, (green and red,) and sliced onion. Add to the
vinegar, sugar and salt, (if the cabbage should not be
salt enough ;) have the turmeric in a bag and rub out
in the vinegar; pour the vinegar over the cabbage.
Plum Catsup. .
( MRS. DR. RYAN. )
One gallon of plums, with a very little water;
stand them on the top of the stove till they are cooked
perfectly soft; then set the kettle off and let it cool
ILLINOIS COOK BOOK. 319
enough to be nibbed through the sieve, letting the
juice and pulp both pass through the sieve ; when all
is well rubbed through, put it again in the kettle and
set it on the stove, adding two and a half pounds
brown sugar to three quarts of the pulp ; let them boil
together about an hour and a half, then add a pint of
best cider vinegar, and spice to suit the taste all-
spice, cloves and cinnamon, about two tablespoonsful
of each to that quantity. When done, bottle and cork
tight, seal the corks over it, it is safer.
Damson Sweet fickle.
Four pounds damsons, one pint cider vinegar, one
pound sugar, one ounce cloves, one ounce mace, two
ounces cinnamon and two ounces allspice. Boil the
vinegar with sugar and spices, and pour over the fruit
while hot. This will have to be repeated several
times.
Melon Sweet fickle.
.
Three pounds rind of melon, two pints best vinegar
and ?>ne pound and a half sugar. Soak the rind one
week in brine, then soak it in clear water till the salt
is out; scald in alum water; then throw it in cold
water several hours; boil the vinegar, sugar and
spices, and scald the melon till it is clear. Use the
same spices as for any other sweet pickle.
320 ILLINOIS COOK BOOK.
Chow-Chow.
One gallon unpeeled cucumbers, half a gallon cab-
bage, half a dozen onions and half a dozon green pep-
pers. Chop fine, salt separately ; let it stand to drain
in a basket twenty-fours. Mix, scald in old vinegar;
strain, and add sugar and spices as above, and cold
vinegar.
Cucumber Catsup.
Slice and salt one gallon of cucumbers ; let them
stand two or three hours, then press out all the water
in a coarse linen. Add four tablespoon sful of best
table oil, two tablespoonsful white mustard seed, one
tablespoonful ground" mustard, one tablespoonful
mace, two tablespoonsful black pepper, one-quarter of
a teaspoonful of cayenne, one teaspoonful turmeric,
one pint madeira wine, one cupful and a half loaf
sugar. Mix this in a vessel and pour over the pickle
cold.
Yellow Cabbage fickle.
One gallon vinegar, quarter of a pound mustard
seed, half a teacup ginger, one tablespoonful pepper, a
handful of horse radish, one ounce turmeric, garlic and
onions to the taste. Keep the cabbage in brine three
days, then wash it off in iresh water and drain. Boil
all together three minutes.
PRESERVES .
GENERAL DIRECTIONS FOR PRESERVING.
Perhaps the following few general hints on preserv-
ing, for the use of a young housewife, may not be un-
acceptable. Several of the directions may appear
needless, but there may be some inexperienced per-
sons to whom they may be beneficial :
Let everything used for the purpose be clean and
dry, especially bottles.
Never place a preserving pan flat on the fire, as this
will render the preserve liable to burn to, as it is called ;
that is to say, to adhere closely to the metal, and then to
burn; it should always rest on a trivet, or the lower
bar othe kitchen range.
After the sugar is added to them, stir the preserves
gently at first, and more quickly towards the end,
without quitting them until they are done; this pre-
caution will prevent their being spoiled.
All preserves should be perfectly cleared from the
scum as its rises.
322 ILLINOIS COOK BOOK.
Fruit which is to be preserved in syrup must first be
blanched or boiled gently, until it is sufficiently soft-
w ened to absorb the sugar; and a thin syrup must be
poured on it at first, or it will shrivel instead of re-
maining plump and becoming clear. Thus, if its
weight of sugar is to be allowed, and boiled to a
syrup, with a pint of water to the pound, only half the
weight must be taken at first, and this must not be
boiled with the water more than fifteen or twenty
minutes at the commencement of the process. A part
of the remaining sugar must be added every time the
syrup is reboiled, unless it should be otherwise di-
rected in the receipt.
To preserve both the true flavor aud the color of
fruit in jams and jellies, boil them rapidly until they
are well reduced, before the sugar is added, and
quickly afterwards ; but do not allow them to become
so much thickened that the sugar will not dissolve in
them easily, and throw up its scum. In some seasons
the juice is so much richer than in others that this
effect takes place almost before one is aware of it ; but
the drop which adheres to the skimmer, when it is
held up, will show the state it has reached.
ISTever use tin, iron or pewter spoons or skimmers
for preserves, as they will convert the color of red
fruit into a dingy purple, and impart, besides, a very
unpleasant flavor.
When cheap jams or jellies are required, make them
at once with loaf sugar, but use that which is well re-
fined always for preserves in general. It is a false
ILLINOIS COOK BOOK. 323
economy to purchase an inferior kind, as there is great
waste from it in the quantity of scum which it throws
up.
Pans of copper or bell-metal are the proper utensils
for preserving fruit. When used, they must be
scoured bright with sand. Tinned pans -turn and de-
stroy the color of the fruit that is put into them. A
stewpan made of iron, coated with earthenware, is
very nice for preserving.
Canning Fruits.
In canning fruit the same rule will hold good in
most fruits. In the first place they should be fresh
gathered, peeled and let get scalding hot ; they do not
need to be cooked. The bottles or jars sho^i be
carefully cleaned and scalded, and should be ke]^ hot
while putting in the fruit, and then sealed or soldered
as quickly as possible. There is some difference of
opinion about the way of putting up fruit; some think
that the fruit should be put cold in the cans or bottles,
and the cans set in a vessel of cold water, and that set
to boiling till the fruit has thoroughly scalded ; others
prefer the quicker way of scalding the fruit and put-
ting it into the hot cans. Either way is good. I pre-
fer the latter way for most fruits. When sugar is to
be used, the proper proportion is: to each pound of
fruit a quarter of a pound of sugar and half a pint of
water. Do a kettle full, or as many pounds as can be
attended to at a time, then till your cans. Prepare
more fruit, and weigh the sugar and measure the
324 ILLINOIS COOK. BOOK.
water, and let them scald thoroughly. They must be
hot all through, or they will not keep. Peaches, pears,
quinces and sweet fruit, can be put in tin without in-
jury to their color; but cherries, blackberries, straw-
berries, plums, and all fruits containing acid, should
be put in earthen or glass.
Peaches Canned Whole.
This is one of the nicest ways that peaches can be
up put. They not only look nicer on the table, but retain
more of their natural flavor, having the stones left in
them. Select such as are finely flavored, peel them,
and weigh as many as you can do at a time. To each
pound of peaches put a quarter of a pound of white
sug^^and half a pint of water. Let your syrup
come to a boil, and drop your fruit into it, and let
them cook till they are very tender, but not cooked to
pieces. Have your cans hot by pouring boiling water
into them, fill and seal up immediately. It is well to
lay a heavy weight on each can (if they are sealed
with wax) till they become cold.
Plums.
There are several varieties of plums. The richest
purple plum for preserving is the damson ; there are
of these large and small; the large are called sweet
damsons, the small ones are very rich flavored. The
great difficulty in preserving plums is that the skins
crack and the fruit comes to pieces. The rule here
ILLINOIS COOK BOOK. 325
laid down for preserving them obviates that difficulty.
Purple gages, unless properly preserved, will turn to
juice, and skins; and the large horse plum (as it is
generally known) comes completely to pieces in ordin-
ary modes of preserving; the one recommended herein
will keep them whole, full and rich. Make a syrup of
clean brown sugar ; clarify it as directed in these re-
ceipts; when perfectly clear and boiling hot, pour it
over the plums, having picked out all unsound ones
and stems : let them remain in the syrup two days,
then drain it off; make it boiling hot, skim it, and pour
it over again ; let them remain another day or two,
then put them in a preserving kettle over the fire, and
simmer gently until the syrup is reduced, and thick or
rich. One pound of sugar for each pound of plums.
Small damsons are very fine, preserved as cherries or
any other ripe fruit ; clarify the syrup, and when boil-
ing hot put in the plums ; let them boil very gently
until they are cooked, and the syrup rich. Put them
in pots or jars ; the next day secure as directed.
Plums Without the Skins.
Pour boiling water over large egg or magnum
bonum plums ; cover them until it is cold, then pull
off the skins. Make a syrup of a pound of sugar and
a teacupful of water for each pound of fruit; make it
boiling hot, and pour it over; let them remain for a
day or two, then drain it off and boil again ; skim it
clear, and pour it hot over the plums ; let them remain
326 ILLINOIS COOK BOOK.
until the next day, then put them over the fire in the
syrup; boil them very gently until clear; take them
from the syrup with a skimmer into the pots or jars ;
boil the syrup until rich and thick ; take off any scum
which may arise, then let it cool and settle, and pour
it over the plums. If brown sugar is used, which is
quite as good except for green gages, clarify it as di-
rected.
Peaches.
Take ripe freestone peaches ; pare, stone and quar-
ter them. To six pounds of the cut peaches allow
three pounds of the best brown sugar. Strew the
sugar among the peaches, and set them away in a
covered vessel. Next morning, put the whole into a
preserving kettle, and boil it slowly about an hour and
three-quarters or two hours, skimming it well.
Pears.
Pare them very thin, and simmer in a thin syrup;
let them lie a day or two. Make the syrup richer arid
simmer again. Repeat this till they are clear; then
drain and dry them in the sun or a cool oven a little
time ; or they may be kept in the syrup and dried as
wanted, which makes them richer.
Currants for Tarts.
Get your currants, when they are dry, and pick
them ; to every pound and a quarter of. currants put a
i| Vl
ILLINOIS COOK BOOK. 327
pound of sugar, into a preserving pan, with as much
juice of currants as will dissolve it; when it boils,
skirn it, and put in your currants, and boil them till
they are clear; put them into a jar, lay paper over, tie
them down, and keep them in a dry place.
fears for the Tea Table.
Take ripe pears and wipe them carefully ; place a
layer, stem upward, in a stone jar, sprinkle over sugar,
then set in another layer of pears, and so on until the
jar is filled. To every gallon put in a pint and a half
water. Cover the top of the jar with pie crust, and
set it in a slow oven for two hours.
Apple or Quince Jelly.
Pare, quarter and core the apples ; put them in a
saucepan with enough water to cover them ; let them
boil five minutes ; put them in a bag, and let them
drain until the next day. To one pint of juice put
one pound- of sugar, and boil it from fifteen to twenty
minutes. Cranberry jelly) may be made in the same
way.
Strawberries.
To two pounds of fine large strawberries add two
pounds of powdered sugar, and put them in a preserv-
ing kettle, over a slow fire, till the sugar is melted ;
then boil them /precisely twenty minutes, as fast as
possible; have ready a number of small jars, and put
ILLINOIS COOK BOOK.
the fruit in boiling hot. Cork and seal the jars im-
mediately, and keep them through the summer in a
cold dry cellar. The jars must be heated before the
hot fruit is poured in, otherwise they will break.
Raspberries,
These may be preserved wet, bottled, or made jam
or marmalade of, the same as strawberries. Rasp
berries are very good dried in the sun or in a warm
oven. They are very delicious stewed for table or
tarts.
Quince Jam.
Twelve ounces brown sugar to one pound of quince.
Boil the fruit in as little water as possible, until the
fruit will mash easily. Pour off the water, mash the
fruit with a spoon, put in the sugar, and boil twenty
minutes, stirring often.
Cranberry Jelly.
Wash and pick over the fruit, and boil till soft in
water enough to cover it. Strain through a sieve, and
weigh equal quantities of the pulp and sugar. Boil
gently fifteen or twenty minutes, taking care it -does
not burn.
Peaches.
Take ripe, but not soft peaches. Pour boiling
water over them to take off the skins, which will pull
ILLINOIS COOK BOOK. 329
off easily. Weigh equal quantities of fruit and sugar,
and put them together in an earthen pan over night.
In the morning pour off the syrup, and boil a few
minutes; set off the kettle and take off the scum.
Put back the kettle on the fire ; when the syrup boils
up, put in the peaches. Boil them slowly three-quar-
ters of an hour, take them out and put in jars. Boil
the syrup fifteen minutes more, and pour over tnem:
Currant Jam, (Blacky Hed or White.}
Let the fruit be very ripe, pick it clean from the
stalks, bruise if, and to every pound put three-quarters
of a pound of loaf sugar; stir it well, and boil half an
hour.
Currant Jelly, (lied or Black.)
Strip the fruit, put in a stone jar, and stew them in
a saucepan of water, or by boiling it on the hot hearth ;
strain off the liquor, and to every pint weigh a pound
of loaf sugar, put the latter in large lumps into it, in a
stone vessel till nearly dissolved ; then put in a pre-
serving pan ; simmer and skim as necessary. When
it will jelly on a plate, put it in small jars or glasses.
Apple Jelly.
Boil your apples in water till they are quite to a
mash ; then put them through a flannel bag to drip.
To every pint of the juice put one pound of sugar;
boil till it jellies ; season with lemon juice and peel to
25
330 ILLINOIS COOK BOOK.
your taste a little before it is finished. I may as well
add, that I can say from experience, that this jelly is
excellent, and of a beautiful color.
Currant Jelly.
Pick fine red, but long ripe currants from the stems ;
bruise them, and strain the juke from a quart at a
time through a thin muslin ; wring it gently, to get all
the liquid ; put a pound of white sugar to each pound
of juice; stir it until it is all dissolved; set it over a
gentle fire ; let it become hot, and boil for fifteen min-
utes ; then try it by taking a spoonful into a saucer ;
when cold, if it is not quite firm enough, boil it for a
few minutes longer.
Crab Apple Marmalade.
Boil the apples in a kettle until soft, with just water
enough to cover them. Mash, and strain through a
coarse sieve. Take a pound of apple to a pound of
sugar; boil half an hour, and put into jars.
Apple Marmalade.
Take any kind of sour apples, pare and core them,
cut them in small pieces, and to every pound of apples
put three-fourths of a pound of sugar. Put them in
a preserving pan and boil over a slow fire until they
are reduced to a fine pulp. Then put them in jelly
jars, and keep them in a cool place.
ILLINOIS COOK BOOK. 331
Crab Apple Jelly.
Boil the apples, with just water enough to cover
them, until tender. Mash with a spoon, and strain
out the juice. Take a pint of juice to a pound of
sugar ; boil thirty minutes, and strain through a hair
sieve.
Apple in Jelly.
Pare and core some well-shaped apples; pippins or
golden russets if you have them, but others will do;
throw them into water as you do them ; put them in a
preserving pan, and with as little water as will only
half cover them; let them coddle, and when the lower
side is done, turn them. Observe that they do not lie
too close when first put in. When sufficiently done,
take them out on the dish they are to be served in, the
stalk downward. Take the water and make a rich
jelly of it with loaf sugar, boiling the thin rind and
juice of a lemon. When come to a jelly, let it grow
cold, .and put it on and among the apples ; cut the peel
of the lemon in narrow strips, and put across the eye of
the apple.
Apple Jam that Will Keep for Years.
Weigh equal quantities of brown sugar and good
sour apples ; pare, core, and chop them fine ; make a
good, clear syrup of the sugar. Add the apples, the
juice and grated rind of three lemons, and a few pieces
of white ginger. Boil it till the apple looks clear and
332 ILLINOIS COOK BOOK.
yellow ; this resembles foreign sweetmeats. On no ac-
count omit the ginger.
Quinces Whole.
Pare and put them into a saucepan, with the par-
ings at the top; then fill it with hard water; cover it
close ; set it over a gentle fire till they turn reddish ;
let them stand till cold; put them into a clear, thick
syrup ; boil them for a few minutes ; set them on one
side till quite cold ; boil them again in the same manner ;
the next day boil them until they look clear; if the
syrup is not thick enough, boil it more ; when cold, put
brandied paper over them. The quinces may be
halved or quartered.
Quince Jelly.
Take some sound, yellow quinces, which are not
over ripe ; peel them, cut them in quarters, and boil
them in as much water as will cover them When
they have been well-boiled, squeeze them through a
linen cloth, clarify the juice in a filtering bag, weigh
it, and put it with three-quarters of its weight of sugar
in a brass kettle. Do not forget to put in a piece of
cinnamon. Cook the whole together until it has be-
come a jelly. Take it from the fire, and tie up in
pots when it is cold.
Quince Marmalade.
To one gallon of quinces, three pounds of good loaf
sugar. Pare the quinces and cut them in halves,
ILLINOIS COOK BOOK. 333
scoop out the cores and the hard strip that unites the
core with the string ; put the cores and some of the
parings in a saucepan with about a quart of water, put
the halves of quinces in a steamer that fits the sauce-
pan; boil them until the quinces are softened by the
steam; then mash them with a wooden spoon, in a
dish, and pour the water from the saucepan on them,
which is now of a thick glutinous substance; put
with the sugar in a stewpan or enamelled saucepan,
and let them boil for about half an hour, keeping
them well stirred.
To Clarify Sugar.
Put into a preserving pan as many pounds of sugar
as you wish ; to each pound of sugar put half a pint
of water, and the white of an egg to every four
pounds; stir it together until the sugar is dissolved;
then set it over a gentle fire; stir it occasionally, and
take off the scum as it rises. After a few boilings up %
the sugar will rise so high as to run over the side of
the pan; to prevent which, take it from the fire for a
few minutes, when it will subside, and leave time for
skimming. Repeat the skimming until a slight scum
or foam only will rise ; then take off the pan, lay a
slightly wetted napkin over the basin, and then strain
the sugar through it. Put the skimmings into a
basin ; when the sugar is clarified, rinse the skimmer
and basin with a glass of cold water, and put it to the
scum, and set it by for common purposes.
334 ILLINOIS COOK BOOK.
Brandy Peaches.
Drop the peaches in hot water, let them remain till
the skin can be ripped off; make a thin syrup, and let
it cover the fruit ; boil the fruit till it can be pierced
with a straw ; take it out, make a very rich syrup, and
add, after it is taken from the tire, and while it is still
hot, an equal quantity of brandy. Pour this while it
is still warm, over the peaches in the jar. They must
be covered with it.
Pears.
Take six pounds of pears to four pounds of sugar ;
boil the parings in as much water as will cover them ;
strain it through a colander; lay some pears in the
bottom of your kettle, put in some sugar, and so on
alternately; then pour the liquor off the pear skins
over; boil them until they begin to look transparent,
then take them out, let the juice cool, and clarify it;
put the pears in again, and add some ginger; boil till
done ; let the liquor boil after taking them out until it
is reduced to a syrup.
Pears for the Table.
Peel three pounds of pears and place them in a
stewpan ; cover them with water, and let them stew
two hours. Take them out and put them in a brown
jar with three-fourths of a pound of loaf sugar and
two tablespoonsful of the water they were stewed in to
each pound. Add a little candied lemon, cut in small
ILLINOIS COOK BOOK. 335
pieces, or a few cloves, if preferred. Place the cover
on the jar, and stew them in an oven for two hours.
Sometimes they require a little longer time. Golden
syrup sufficient to cover them may be substituted for
sugar and water.
Raspberry Jam.
Weigh the fruit, and add three-quarters of the
weight of sugar ; put the former into a preserving pan,
boil, and break it ; stir constantly, and let it boil very
quickly ; when the juice has boiled an hour, add the
sugar and simmer half an hour. In this way the jam
is superior in color and flavor to that which is made by
putting the sugar in at first.
Currant Jelly.
Put your currants into a stone pot, and set them into
a pot of water over the fire. Having strained the
juice of these heated currants through a cloth,
measure it, and to each pint allow a pound of sugar.
Put your sugar into the oven in a shallow pan, and let.
it heat through, but be careful not to scorch it. Have
your currant juice hot, and put in the sugar hot, and
let both boil together four minutes. This is very nice,
if carefully made.
Cantelope Mind.
Take one pound of rind, not quite mellow, and cut
the outside carefully off ; lay it in a bowl and sprinkle
336 ILLINOIS COOK BOOK.
over it one teaspoonful of alum ; cover it with boiling
water, and let it stand all night; then dry it in a cloth,
scald it in ginger tea, but do not boil it; then dry it
again in a cloth; to one pound of rind allow one
pound of sugar and half a pint of water. Boil it an
hour.
Citron.
Cut the citron the round way of the citron ; take off
the rind, take out the seed ; it should be cut about an
inch thick, and can then be cut into any shape to suit
the fancy ; soak it in soda water two or three hours ;
then rinse it in clear, cold water ; wipe it dry or let it
drain till the water is all off. Allow a pound of white
sugar to each pound of citron ; do not add a great
deal of water; let the syrup boil well and skim it;
then put in your fruit. Be careful it does not cook
dark, nor let it become too thick, or it will turn to
sugar. Boil in a cup an ounce of the best race ginger,
and add the water to the preserves while cooking. The
ginger should be pounded to make it soft. Renew the
water on the ginger till it is soft ; then add the ginger
to the preserves. This way of giving it the ginger
taste is the cheapest, but candied ginger can be pur-
chased at the confectioneries, which will .be much
nicer, and can be eaten as well as the citron. Two
lemons should be added, slice them, leaving the rind
.on. The syrup can be cooked down, and makes a
most splendid jelly.
ILLINOIS COOK BOOK. 337
Cherry.
I have no doubt that all housekeepers have had the
same experience in regard to cherry preserves, and
that is, that after being made for some time, they al-
ways become strong. To avoid this, squeeze out all
the juice with the hand, (the juice can be used for
cordial or " royal acid," a receipt in this book,) and
then wash the cherries in two or three waters of good,
cold well water. Take one pound of white sugar to
each pound of cherries; add water enough to cook
them. Do not put too much, or it will make them
dark by long cooking. If you want cherry preserves
that you can eat, and that will keep sweet as long as
you have them, try this way, and you will never want
to make them any other way.
Tomato*
Take tomatoes, not too large, (either red or yellow,)
scald and skin them; add one pound of white sugar
to every pound of tomatoes. Let them stand over
night, then take out the tomatoes and boil the syrup,
and skim it well. Add tomatoes and boil till done.
Flavor with stick cinnamon.
Tomato Marmalade.
( MRS. DR. STEWART. )
To every pound of tomatoes one pound of sugar;
peel the skin off and add sugar without any water, one
ounce of ginger powdered, and juice of two lemons,
338 ILLINOIS COOK BOOK.
rind grated, to every three pounds of fruit. Boil until
a thick jam, and cover while hot.
Damson Sauce.
Twelve pounds ripe damsons, four pounds of cider
vinegar and three pounds of sugar. Boil till the
damsons are soft; take them out and mash them,
and then put them back into the syrup and boil from a
half to three-quarters of an hour, stirring them and
watching them closely, that they do not stick to the
kettle or burn.
9
For Canning Corn.
After the corn is first cut from the cob, boil it, and
when cooked almost as much as for the table, to a large
iron stove pot of the boiling corn, put one teaspoon-
ful and a half tartaric acid. Use only glass jars, as
nothing else will do. When you prepare it for the
table in winter, after it boils use a small teaspoonful of
soda to destroy the acid taste ; then season with but-
ter, pepper and salt. I have this receipt from a Ken-
tucky lady, who says it is perfectly delightful, and will
keep splendidly. She has tried it for years, and never
fails.
MISCELLANEOUS.
Strawberry Ice Cream.
Take one pint strawberries, one pint cream, nearly
half a pound of powdered white sugar and the juice
of one lemon. Mash the fruit through a sieve or very
tine with the hand ; the sieve will remove the seed, if
it is preferred. Mix with the other articles, and
freeze. A little new milk added will make the whole
freeze more quickly.
Raspberry ice cream is made in the same manner.
Italian Snow.
Two pounds white sugar, the juice of six lemons,
two quarts water and twenty-four whites of eggs
whipped to a stiff froth. Mix the water, juice and
sugar well together, then add the eggs, stir all to-
gether, put into a freezer and stir till it freezes.
340 ILLINOIS COOK BOOK.
Itallienne Ice.
Boil two quarts rich cream ; have ready fourteen
ounces of ground mocha coffee; when boiling hot,
pour the cream over the coffee ; cover very tightly, and
let it infuse for two hours. Then take ten eggs, very
fresh, separate the whites from the yelks, whip lightly
the whites ; then pour the coffee and cream through a
very fine sieve and stir in the whites, a^nd add sugar to
suit the taste. Put this on the fire for a few moments,
then strain ; when cold, put into a freezer and freeze.
Chocolate ices are made in about the same way.
Grate half a pound best French chocolate into one
quart milk or cream ; let it boil till thiek, add sugar ;
stir well. Let it get cold, and freeze.
Strawberry Water Ice.
Have fresh nice strawberries, rub them through a
sieve ; add the juice of one lemon. Make a strong,
tolerably thick syrup, and when cold, add the straw-
berry juice and lemon. Freeze well.
Lemon Ice.
Lemon juice and water, each half a pint, and strong
syrup one pint. The rind of the lejnon should be
rasped off before squeezing with the sugar. Mix the
whole, strain after standing an hour, and freeze. Beat
up with a little sugar the whites of three or four eggs,
ILLINOIS COOK BOOK. 341
and as the ice is beginning tc set, work this in with a
wooden paddle or spoon, it will greatly improve the
ice.
Orange water ice is made in the same way.
Pineapples
Chopped fine, sweetened delicately, and nice ma-
deira wine poured over them and frozen, is delicious.
Peaches.
Nutmeg grated over peaches is a great improve-
ment. Try it.
Ice Cream.
Take one gallon of rich cream, sweeten delicately,
and flavor with vanilla or lemon. Set the cream in a
tin bucket, and let it get ice cold ; then whip to a stiff
froth. Put it in the freezer and keep it well stirred,
unless the " patent " freezer is used.
Lemon Syrup, (To Save the Lemon.)
When you have lemons that are likely to spoil or
dry up, take the insides which are yet sound, squeeze
out the juice, and to each pint put a pound and a half
white sugar and a little of the peel ; boil for a few
minutes, strain and cork for use. This will not re-
quire any acid, and half a teaspoonful of soda to
three-quarters of a glassful of water, with two or
342 ILLINOIS COOK BOOK.
three tablespoonsful of syrup, will make a foaming
glass.
Cream Soda, (This is Splendid.}
Coffee sugar four pounds, water three pints, three
g.rated nutmegs, whites of ten eggs well-beaten, gum
arabic one ounce, oil of lemon twenty drops, or ex-
tract equal to that amount. By using oils of other
fruits, you can make as many flavors from this as you
desire or prefer. Mix all well, and place over a gentle
fire, and stir well about thirty minutes ; remove from
the fire, strain, and divide into two parts ; into half put
eight ounces supercarbonate of soda, and into the other
half put six ounces tartaric acid; shake well, and
when cold, they are ready to use. By pouring three
or four spoonsful from both parts into separate glasses
which are one third full of cold water, stir each and
pour together, and you have as nice a glass of cream
soda as was ever drank, which you can drink at your
leisure, as the gum and eggs hold the gas.
Cheap Ice Cream.
Six quarts milk and Oswego corn starch half a
pound; first dissolve the starch in one quart of the
milk ; then mix all together and just simmer a little,
(not to boil ;) sweeten and flavor to suit the taste, or
make it as the following receipt: Irish moss one
ounce and a half and milk one gallon. First soak the
moss in a little cold water for an hour, and rinse well
ILLINOIS COOK BOOK. 343
to clear it of sand ; then steep it for an hour in the
milk just at the boiling point, but not to boil; two or
three whites of eggs, well-beaten, and added after it is
cold is an improvement. Beat while freezing.
Wine Jelly.
For one package of gelatine or one ounce isinglass,
pour one pint cold water, and let it stand ten minutes ;
then add one pint boiling water, one pound white
sugar and whites and shells of two eggs. Then mix
all with isinglass. Boil five minutes and strain
through a flannel bag. Be sure not to squeeze it.
Flavor with wine to the taste.
Splendid Ginger fop.
Five gallons and a half water, quarter of a pound
bruised ginger root, half an ounce tartaric acid, two
pounds and a half white sugar, whites of three eggs,
well beaten, one teaspoonful lemon oil and one gill
yeast. Boil the root for thirty minutes in one gallon
of the water, strain off, and put the oil in while hot.
Mix, make over night, and in the morning skim and
bottle, keeping out sediments.
Elderberry Wine.
Elderberry juice two quarts, water one quart and
brown sugar three pounds. Jam the elderberries
well, squeezo out the juice and measure it. If you
344 ILLINOIS COOK BOOS.
rinse out the juice that remains in the squeezed ber-
ries, measure it or the water you pour on it, and
reckon it as so much of the water you are to add.
The above will make a very rich wine, but half water,
with three pounds of sugar to the gallon of liquid will
be a very good wine. After dissolving thoroughly the
sugar in the liquid, fill the vessel full ; set it in a cool
place to ferment, and pour off all impurities and keep
the vessel full by adding some of the liquid kept in
reserve for that purpose, or fill up with water.
When the fermentation is nearly or quite done, stop
the vessel tight and let it stand, the longer the better ;
will be good in a few weeks, but much better in a few
years.
Blackberry Cordial.
Select the ripest blackberries, mash them well; put
them into a jelly bag in small quantities and squeeze
out all the juice ; for every quart of juice allow one
pound white sugar. Put the sugar into a preserving
kettle and pour the juice over it. When the sugar is
all melted, set it on the fire ; add half an ounce cloves,
allspice and cinnamon. Boil till well cooked, and
when cold, to every quart of syrup add half a pint of
French brandy. Stir all well together and bottle the
cordial for use. It is best to pound the spices and tie
them in a thin piece of muslin, to prevent having to
strain again.
ILLINOIS COOK BOOK. 345
Acid jRoyal.
( MRS. P. B. PRICE. )
Three ounces citric acid dissolved in one quart of
water ; cover the cherries with it and let it stand six
or eight hours ; strain off the juice and pour it on an-
other bowl of cherries, and let that remain the same
length of time ; then strain and add to each pint of
juice one pint of white sugar. Boil it in a porcelain
kettle ; skim, bottle and cork while hot.
NogThe Best Ever Made.
The yelks of sixteen eggs, twelve tablespoonsful of
loaf sugar; beat to the consistency of cream, to this
add two-thirds of a nutmeg; beat well together; mix
in half pint best brandy, a glassful Jamaica rum and
two wine glassesful of madeira wine; have the whites
beaten to a stiff froth and stir into the above mixture.
When done, stir in six pints rich sweet milk.
Cocoanut Candy.
Pare and cut half a pound cocoanut in strips or
grate; dissolve half a pound loaf sugar with two
tablespoonsful hot water; boil and stir in cocoanut.
Flavor with lemon.
Sugar Candy.
(MRS. BTINN. )
One quart white sugar, one pint water, a lump of
26
346 ILLINOIS COOK BOOK.
butter the size of an egg, one tablespoonful vinegar
and the same of vanilla. Pull till white ; try in a
little water before taking up, if hard and crisp, it is
done ; put the vanilla in after the candy is taken from
the stove before putting the pans to cool.
Butter Scotch.
( MRS. WM. TURNEY. )
One cupful sugar, one cupful molasses, one table-
spoonful water, one large tablespoonful butter and a
teaspoonful vinegar. Flavor with lemon.
Cream Candy.
( MRS. WM. TURNEY. )
Three pounds loaf sugar and half a pint water.
Cook on a slow fire for half an hour ; add one tea-
spoonful dissolved gum arabic and one tablespoonful
vinegar. Boil until brittle and pull into long sticks.
Cocoa Candy.
The whites of four eggs, half pound sifted sugar
and grated cocoanut. Stir together until stiff; then
form into cakes and bake in a moderate oven until
brown.
To Keep Silver Always Bright.
Silver, in constant use, should be washed every day
in a pan of suds made of good white soap and warm
ILLINOIS COOK BOOK. 347
water ; drying it with old soft linen cloths. Twice a
week (after this washing) give it a thorough brighten-
ing with finely powdered whiting, mixed to a thin paste
with alcohol, rubbing longer and harder where there
are stains. Then wipe this off, and polish with clean
soft old linen. Silver is cleaned in this manner at the
best hotels.
To Destroy Worms in Garden Walks.
Pour into the worm holes a strong lye made of
wood ashes, lime and water ; or, if more convenient,
use for this purpose strong salt and water.
To Clean Brass.
Rub the tarnished or rusted brass by means of a
cloth or sponge, with diluted acid, such as sulphuric,
or even with strong vinegar. Afterward wash it with
hot water to remove the acid, and finish with dry
whiting.
A Strong Paste for Paper.
To two large spoonfuls of fine flour put as much
pounded rosin as will lie on a shilling ; mix with as
much strong beer as will make it of a due consistence,
and boil half an hour. Let it be cold before it is used.
Preserving Eggs for Winter.
Pack them in a clean vessel, with the small end
down, strewing bran between each layer, then place
348 ILLINOIS COOK BOOK.
one or two thicknesses of brown paper over the top,
and cover with about an inch or an inch and a half of
salt. Cover close and keep in a cool place, and they
will be much better than the old method of salting
down, which only hardens them.
To Tell Good Eggs.
If yon desire to be certain that your eggs are good
and fresh, put them in water ; if the buts turn up, they
are not fresh. This is an infallible rule to distinguish
a good egg from a bad one.
Currant Wine.
( MRS. DICK YOUNG. )
One quart currant juice, two quarts water and three
pounds good brown sugar. Put into a cask, leave the
bung out till fermentation has ceased, then rack off
and bottle. Squeeze the juice out of the currants
without heating them, and to every quart of the juice
use the above proportion.
Blackberry and Currant Wine.
( MRS. ABLE. )
To every gallon of fruit put one quart of watei
boiling hot; let it stand overnight; then extract the
juice, and to each gallon add three pounds of sugar.
Put it in a keg and let it remain undisturbed for sev-
eral weeks; then rack off and bottle.
ILLINOIS COOK BOOK. 349
Lemon Sherbet Without Lemons.
( MRS. AGGIE KENNEY, KY. )
Two teaspoonsful of citric acid dissolved in a little
water, one teaspoonful and a half essence of lemon,
three coffeecupsful white sugar and one gallon water;
when this begins to freeze add the whites of two eggs,
well -beaten, and then freeze.
Lemon Ice.
( MRS. N. W. EDWARDS.)
To one gallon of water a dozen and a, half lemons,
squeeze out the juice, and add sugar sufficient to
make a pleasantly sweet lemonade. Freeze it, and
when nearly frozen, add the beaten whites of six
eggs. Stir to mix well, then freeze well.
Gelatine Jelly.
Pour one pint cold water over half a box gelatine ;
let it stand till soft ; add half pint boiling water, one
pint madeira wine, three-quarters of a pound white
sugar, a quarter of a teaspoonful lemon acid and two
drops essence lemon.
Sherbet.
(MRS. BEN. EDWARDS.)
Boil in a quart of rich milk the rind of a lemon
with a pound of loaf sugar ; when cool, put in the
freezer and half freeze. Have ready the juice of five
350 ILLINOIS COOK BOOK.
lemons and the whites of three eggs beaten to a stiff
froth ; add a little sugar to the lemon juice. Add this
mixture to the half frozen within the freezer, and let
it freeze solid.
Currant Wine.
(MRS. N. W. BROAD WELL .)
To each gallon of bruised fruit, add one gallon of
water ; let it stand twenty-four hours, then strain, and
to each quart of the juice add one and a half or two
quarts of water and one quart of sugar. Put in jugs
and tie a thin cloth over the top for a few days, then
put in the cork loosely till fermentation ceases. It
can then be poured off and bottled. Cork tightly.
Frozen Custard.
( MRS. PERKINS. )
Two quarts new milk, four tablespoonsful of corn
starch and six eggs. Heat the milk to nearly boiling,
then add starch, which must be dissolved in a Itttle
milk ; then add the eggs, well-beaten, with eight table-
spoonsful of powdered sugar; let it boil up once or
twice. Set the vessel containing this mixture in a
vessel with boiling water, and let it boil in that. It
will take a little longer, but will not burn if boiled in
this way. Let this cool and then freeze.
TT- V
FISH.
Pieh
Boiled 30
Boiled Cod *
Baked 81
Sauce 81
Cod Cakes 32
Spiced 32
Fried 32
Broiled
Cat 38
If the Liquor is too salt
Boiled Ham 47
Tongues 47
Mutton Hams, (for Drying) 48
For Corned Beef 48
Sugar Cured Hams 48
Beef and Mutton 49
Ribs of Beef 50
Mutton Chops 50
Leg of Mutton 50
Pork Steaks. . 51
Spare Ribs 51
E. R R A T A .
PAGE 9. Loaf should be soap.
PAGE 202 MARBLE CAKE, (MRS. RYAN'S.) The white part
should be well-flavored with lemon. The dark part should
have halt' a tablespoonful, each, ot spices.
PAGE 198 LADY CAKE. Should have one cup sweet milk
instead of half cup, and one teaspoonful soda instead of half
teacupt'ul.
PAGE 226 SPONGE CAKE, (MRS RYAN.) Ten ounces flour,
instead of sixteen.
PAGE 239 IMPERIAL CAKE, (MRS. HODGES.) Should be two
pounds raisins; one pound of them chopped, the other pound
whole.
PAGE 67 MOCK VENISON. Should be 7imc?-quarter.
PAGE x:17. GINGER CAKES. Teacup, instead of coffee cup.
INDEX
PAGE.
Advice to Housekeepers... .... 7
To Young Housekeepers 12
House Furnishing 13
Advice to Mothers 14
Modern Cookery and House-
hold Management 16
Four Good Points 19
Four Important Rules 19
Remarks 20
Spoiling 21
SOUPS.
Soups... 23
Beef 24
Mutton 24
Portable 24
Mock Turtle 25
Veal 26
Giblet 26
Chicken.... 26
Gumbo -' 27
Oyster 28
Winter 29
Noodles for Soup 28
Veal Broth 29
FISH.
Fish
Boiled |
Boiled Cod 31
Baked 31
Sauce
Cod Cakes 32
Spiced 32
Fried 32
Broiled 88
Cat 88
Fish
Fried Cod 84
Boiled 85
Clam Fritters 87
Potted Shad 87
Stewed Halibut 40
Cod Cakes, (A Yankee Dish) 40
Fried Perch 41
Curry 41
Sauce 42
Fried Oysters 83
Stewed Oysters 84,
Scalloped Oysters 34
To Make Stewed Oysters Tender. 35
French Stewed Oysters 86
A Codfish Relish 41
Egg Sauce for Salt Fish 41
MARKETINGS
Beefsteaks 43
Roasting Pieces 48
Corned Beef Pieces 44
A Stuffed Flank 44
Time for Boiling Meat 45
Fresh Killed Meat 45
Take Care of the Liquor 46
If the Liquor is too Salt 46
Boiled Ham 47
Tongues 47
Mutton Hams, (for Drying) 48
For Corned Beef 48
Sugar Cured Hams 48
Beef and Mutton 49
Ribs of Beef 50
Mutton Chops 50
Leg of Mutton 50
Pork Steaks. 51
Spare Ribs 51
354
INDEX.
PJ
Sausage Meat
LGE.
51
52
52
52
53
54
54
54
55
55
56
56
56
56
57
58
58
59
59
60
60
61
61
62
62
63
63
63
64
64
64
65
66
66
66
67
67
68
68
68
68
68
69
70
70
70
71
71
72
72
72
73
73
73
74
74
; 74
75
PJ
Sandwiches, (Very Fine)
Fricasseed Chicken
Roast Turkey
GE.
75
75
75
76
76
77
77
77
78
79
79
79
80
80
81
81.
82
83
82
83
84
84
85
85
86
87
88
88
88
88
89
89
89
90
90
91
91
92
92
93
93
94
108
93
91
96
as
99
99
94
94
95
95
96
97
Tender-Loin
Pigs Feet
Shoulder and Ham
Goose
Curing and Smoking Ham
Ducks
Packing Beef
Egg Frizzle . . ....
To Try Out Lard
Sauce for Roast Beef or Mutton.
Croquettes
An Economical Dish . . .
Mutton .
Shoulder ...
Leg Boiled
French Stew
Cooking a Loin
Potatoes Roasted under Meat
For a French Pot au Feu
The Neck and Breast
The Haunch
Good, Plain Family Irish Stew. .
How to Cut a Chicken to Fry
Rahhits Stewed
Venison Fashion
Beef a la Mode
Beef Patties
Pot Pie
To Hash a CalFs Head
Broiled
Potted
Minced Beef
Broiled Quails
Beef and Mashed Potatoes.
Stewed Prairie Chicken
Beef's Heart
Chicken Fried
Beef Collops .
Salad
Smothered or Baked. ..
Mayonaise
Beef a la Mode
Beefsteak Pie
Staffordshire Beefsteak . ....
To CookJCalf s or Beef's Liver. . .
VEGETABLES.
Vegetables
To Mince Beef
Potted Beef
To Stew a Brisket of Beef
Beef Balls
Beefsteak with Onions
To Boil Them
Head Cheese
Take Care to Wash. .
To Have Clean
Roast Pig
Tripe Stewed
When They Sink....
To Preserve Color...
Potatoes . . .
Lamb to Fry
Calfs Head Pie
Cakes
Mutton Hash . . .
Boiled
Veal
Mashed
Fillet ... ..." ..
Baked
Loin
Fried Whole
Escolloped
Saratoga Fried
Fritters
Neck
Curried
Patties
Plain Fried
Snow
Pie
Southern Stewed
Cakes
Cutlets, (To Stew)
French Batter for Vegetables
Tomato Omelet
Stew
Pudding . . .
Oyster Pie
Loaf
To Broil
Pie,
To Bake
Stuffing
Squash
Minced
Turnips
Patty.
String Beans
Breast
Succotash, or Corn and Beans. . .
Sweetbreads and Cauliflowers . . .
To Stew Red Cabbage
Dressed with White Sauce . .
Minced
INDEX.
355
PAGE.
Egg Plant 109
Fried 97
Fricasseed 99
Green Corn Dumplings 97
in Winter 98
Pudding for Meat. . . 109
Beeta 99
Young 108
Parsnips 100
Cabbage 100
Asparagus 100
Peas 101
Cold 109
String Beans 101
Mushrooms to Preserve 101
Stewed in Gravy. . 102
Sweet Potatoes Baked 102
Roasted 102
Boiled 108
Fried 103
Summer Squash 108
Greens and Sprouts 104
Spinage 104
Slaw 105
Hot 105
To Bake Beans 106
Hominy 106
Cucumbers 107
Salsify 107
Corn 106
on the Cob 107
Another Way to Cook 107
Cold 109
Onions to Boil 108
Fried 108
EGGS.
Omelet with Cheese 110
Omelet 110
Eggs Hard Boiled Ill
Omelet (Very Fine) Ill
Poached Ill
Pickled 112
to Keep 112
Plain Boiled 112
aFArdennaise 113
surle Plat 118
Buttered 118
Balls 114
BREADMAKING & YEAST.
Yeast Hop 115
Grated Potato 116
Bottled or Jug 116
Bottled 117
Mashed Potato 117
PAGE
Yeast, to Make 121
Milk 121
Kentucky for Rolls 139
Kentucky Buttermilk 139
Sally Lunn 118
Snails 119
Biscuit, Soda 119
Soufle 120
Butter 122
Beat 139
Milk 141
Beaten 144
Buns 122
English 129
Spanish 132
Brown Bread 127
French 127
Steamed 127
Boston 128
Boiled 128
Brown Bread 141
Boiled Bread 140
Brown Bread 145
Cracked W heat for Breakfast 146
Corn Oysters 135
Corn Bread 142
Good 142
Corn Bread 145
Cake, Bread 119
Cream 120
Common Bread 121
Rye Drop 124
Pop Overs 125
Sour Milk Griddle 125
Buckwheat 126
Buckwheat with Sour Milk 126
Corn Meal 126
English Tea 128
Johnny 182
Light 183
Little Milk 134
Rye Drop 187
Flour Griddle 187
Graham Flour 140
Corn Cake 144
Crackers 144
Fritters 135
Spanish 185
Potato 136
Potato ..' 188
"Peculiars," or Graham Puffs.,.. 122
Rusk 123
Rusk 131
Rolls, Dutch 123
French 129
Sally Lunn without Yeast 130
Rice Corn Bread 131
Tomato Toast 134
356
INDEX.
PAGE.
Muffins 125
Raised 124
Hominy 183
Mush 140
Mush 146
Rice 147
Sally Lunn 146
Waffles 126
German 124
Yankee 136
German 136
Cheap 142
Graham Gems : 137
Pancakes, New England 184
Cream 143
Quire of Paper 148
PASTRY.
Very Rich Crust for Tarts 148
PieCrust 148
Family 148
Pie Crust 152
Puff Paste 149
French Pastry 149
Mince Meat. . v 151
Strawberry Short Cake 153
Mince Meat 158
Peach Cobbler 158
Piecrust Glaze 167
Strawberries Stewed for Tarts... 171
Pie Plant, Short Cake 172
Pies, Apple 149
Belleflower Apple 150
French Apple 150
Pumpkin 150
Dried Peach 152
Cranberry 152
Pie Plant 152
Cocoanut 153
Soda Cracker . . 154
Cream 154
Cream 155
Golden 155
Cream 156
Transparent 156
Delicate 156
Cracker 157
Lemon 157
Cracker Mince 158
Gooseberry 159
Lemon 159
Lemon 160
Potato 160
Lemon 160
Mush 161
Silver 161
Lemon 162
PAGE.
Pies, Mince ...................... 162
Cream ...................... 162
Golden ..................... 168
Cream ...................... 163
Egg Mince ................ 163
Molasses ................... 164
Mince ...................... 164
Delicate ................ 165
Cream ......... ............ 165
Lemon ..................... 166
CornStarch .............. 166
Transparent ........ -------- 167
Stewart, (Splendid) ........ 167
Summer Mince ............ 168
Mince without Meat ....... 168
Lemon Mince .............. 169
Lemon .................... 169
Lemon ..................... 169
Mince ...................... 170
Apple Custard ............. 170
Georgetown, Ky ........... 170
Lemon .................... 171
Lemon ..................... 171
Cheap Lemon .............. 172
Cream ..................... 173
CAKES.
General Directions for Making..
A Fine Icing for Cake ...........
Coldlcing .......................
Receipt for Icing ............
Almond Icing for Wedding Cake
Almond Icing ....................
Sugar Ice ........................
Icing for Cake ...................
Orange Paste ....................
Cakes, Black ....................
Currant ..................
Custard ..................
White ...................
Cream .................
Ice Cream ............... .
Soft Ginger .............
Doughnuts ..............
Citron ....................
Cottage .................
Delicious ................
Tipsy
Silver
Ginger Snaps
Drop
Fruit
Spice
Ginger Snaps
Rolled Jelly
Macaroons
Tea . .
175
176
178
179
193
220
220
225
239
176
177
177
177
178
178
179
179
180
ISO
181
181
182
182
182
183
183
185
185
185
185
INDEX.
357
PAGE.
Cakes, Black 186
Doughnuts 187
Silver 187
Cream Tea 187
Fruit 188
Cocoanut 188
Coffee 189
Delicate 189
Kailroad 189
Sponge 190
Cocoanut Pound 190
Sponge 190
Chocolate Puffs 190
Cocoanut 191
Ginger Snaps 191
Jumbles 191
Fruit 192
White Sponge 192
White 192
White Mountain 192
Pork 193
Fruit 194
Almond Macaroons 194
Feather 195
cup 195
White Cake 195
Sponge 196
Jumbles ." 196
Rose 196
Cocoanut Jumbles 197
Mountain 197
Lady 198
Fruit 198
Almond 199
Pound 199
White 199
Cup 200
Sponge 200
Fruit 200
Cream Sponge 201
Union 201
Harrison 201
Delicate 202
Marble 202
Fancy 203
Aunty's 203
Cocoanut 204
Sponge 204
Snow 204
White 205
Ambrosial. 205
Sponge 205
Silver 206
Gold 206
Starch 206
Corn Starch, (No. 2) 207
Milwaukee 207
Tipsy, (Sponge) 207
PAGE.
Cakes, Chocolate Macaroons ... 208
Chocolate 208
Lemon 209
Filling for 209
Golden 209
Jane's Cream 210
Cocoanut 210
Cookies 211
Cookies 211
Plum 211
Excellent Cookies 212
Jumbles 212
Coffee 212
Sponge 218
Marble 213
Molasses Cup 214
Water Cookies 214
Soft Ginger 215
Soft Ginger 215
Ginger Snaps 216
Ginger 217
Jumbles 217
Raised without Eggs 218
Ginger Snaps 218
Lou's Ginger Snaps 218
Almond 219
Cocoanut Jumbles, No. 1. 219
Cocoanut Jumbles, No. 2. 220
Tea or Coffee 221
Pork, without Butter,
Eggs or Milk 221
Cider 222
Roll Jelly 223
Dried Apple 223
White Fruit 224
Ginger Pound 225
Crullers 225
Cookies 226
Pork 226
Sponge 226
Crullers 227
Doughnuts 227
Snow, (Very Fine) 227
Cream Jelly 228
Whit? Sponge 228
Newport 229
Crullers 229
Ammonia 280
White 230
Ginger 230
Ginger Snaps 281
Snow 231
Cocoanut Macaroons 232
Orange 232
Ice Cream 232
Sponge 238
Sponge 233
Cream... .. 233
358
INDEX.
PAGE.
Cakes, Railroad 234
Common Crullers 234
Soft Crullers. 234
Rice 236
Corn Starch 236
Tea 236
White 237
Almond Pound 237
Cookies 238
Doughnuts 288
Crullers 238
Citron Marble 239
Imperial 239
Irish 240
Jumbles 240
Doughnuts 241
Splendid Cookies ... 241
Swiss Cream 237
Cocoanut Jumbles 235
Cocoanut Cookies., 229
Cocoanut Jumbles, 197
Gingerbread, Sponge 184
Soft 215
Sponge 216
Soft 217
Soft 218
Soft.- 231
PUDDINGS.
Directions 243
Sauce, Brandy or Wine 245
Lemon 245
Pudding 246, 247, 265
Cold 246
BoiledRice 246
Liquid . . . . , 247
Butter and Sugar 247
Brandy 248
Wine 248
Mrs. R.'s Pudding 248
Sweet 249
Rich Lemon 249
Puddings, Chinese Fun 249
Potato. 250, 265, 279, 287
Potato 290
Brown 250
Baked Indian 251
Steam 251, 275, 276
Florentine 252
German 252
Batter 253, 256, 279
Pound, (Steamboat). 253
Tapioca 255, 256
Rice 255,258
Plum 255,268
Sago 257, 276
Blanc Mange & Fruit. 257
Sponge., 257
PAGE.
Puddings, Snow (Splendid)... 258
Lemon ... 259
Eve's 259
Farina 259
Rice and Apple 260
Cream 260, 282
An Excellent 260
Plain Boiled 261
Orange 261, 283
Bread 262, 269
Apple and Paste 262
Meringue Rice 263
Transparent 266, 290
Apple Roll, or Apple. 266
Soda 266
Soufflee 267, 292
Orange Marmalade.. 267
Nursery 267
Bread and Butter. ... 268
Brown Charlotte 268
Plum, (Plain) 268
Molasses 269
Cracker Fruit 269
Suet 270,271,276 277
Suet 287
Boiled English Plum 271
English Plum 272
The Queen 273
Sallie s Meringue .... 273
Apple Potato 274
A Welsh 274
Baked Fruit 274
Christmas Plum 275
Jersey 275
Kentucky 278
Nameless 278
Boiled 279
Meringue Rice 279
Pumpkin 280
Jelly 281
Canary 281
Macaroni 281
Corn Meal 282
Cottage 282, 292
Raisin 283.
Frozen Almond 284
Almond 284
Citron 285
Poor Man's 287
French 288
Cocoanut 289, 293
Marlborough 289
Boiled Loaf 291
Sutherland 292
RodGrod 293
To Make Hen's Nest 294
ATrifle 294
Gooseberry Cream 294
INDEX.
359
PAGE.
Cheap Dessert 250
German Puffs 251
Lemon Drops 256
Custard 254, 258, 259
Cranberry Eoll :. 262
Cream '.262, 263 264. 265
Charlotte Russe 264, 270
Dumplings. Light Dough 264
Lemon Apple 272
Dried Peach 286
Dried Apple 286
Green Apple 286
Tapioca for Puddings 291
RolyPoly 270
PICKLES.
General Directions 297
Pickles, Cauliflower 298
Martinoes 298
Cabbage 298,302, 818
Grape . . . ; 299
Peach Mangoes 299
Peaches... 299, 300,808, 311
Nasturtiums 800
Sweet Cherry 300
Watermelon Rind 301
Tomato 801, 305, 306
Sweet Tomato 814
Chopped Mixed 301
Cucumber 302, 317 320
Oysters...., 302
Butternuts 302
Mangoes 303
Chow-Chow .... 304, 312, 820
Onions 304, 308, 816
Plums 804, 313
Cucumbers and Onions 305
Eggs 305
East India 306
Buck and Breck 807
Chopped 308
Sweet. 809
Gherkins 309
Mushrooms 309
Yellow 312
Virginia Damson 318
Damson Sweet 319
Melon Sweet 319
Yellow Cabbage 320
Cabbage Salad 316
Peach Pickles 317
Pepper Mangoes 817
Catsup, Tomato . . . .310, 311, 314, 316
Pepper 310
Chopped 811
Walnut 813
Plum 318
Universal Sauce 314
PRESERVES.
PAGE.
General Directions .............. 321
Canning Fruits .............. 323, 324
Corn .................... 388
Preserves, Plums ............... 334
Plums without Skins 325
Pears ............. 326, 834
Cantelope Rind ...... 885
Strawberries ......... 327
Quinces Whole ...... 332
Citron ................ 836
Cherry ............... 887
Tomato .............. 327
Pears for the Table ......... 327, 334
Currants for Tarts ............... 826
Jelly, Apple or Quince ........... 327
Cranberry .................. 328
Currant ........... 329, 330, 335
Apple ..................... 829
Crab Apple ............... 331
Quince .................... 332
Raspberry ............... 835
Damson Sauce ................... 338
Jam, Currant ................... 329
Marmalade, Crabb Apple ........ 330
Apple ........ 330, 381
uince ............... 822
387
Quince
Tomato
MISCELLANEOUS.
Strawberry Ice Cream 839
Italian Snow . . 389
Itallienne Ice 340
Strawberry Water Ice 340
Lemon Ice 340
Pineapples 341
Peaches 341
Ice Cream 341
Lemon Syrup, (To Save Lemon). 841
Cream Soda, (This is Splendid.). 342
Cheap Ice Cream 342
j Wine Jelly 343
; Splendid Ginger Pop 343
I Elderberry Wine 343
j Blackberry Cordial 344
i Acid Royal 845
! Egg Nog, the Best Ever Made.. 345
j Cocoanut Candy 845
! SugarCandy 345
i Butter Scotch 346
j Cream Candy 345
j CocoaCandy 346
To Keep Silver Always Bright. . . 346
To Destroy Worms in Garden
Walks 847
To Clean Brass 347
A Strong Paste for Paper 847
i Preserving Eggs for Winter 34T
360
INDEX.
PAGE.
To Tell Good Eggs 348
Currant Wine 348
Blackberry and Currant Wine... 348
Lemon Sherbet without Lemons. 349
PAGE.
Lemon Ice 349
Sherbet 849
Currant Wine 350
Frozen Custard 350
ID.
DEALER IN
PROVISIONS!
Staple and Fancy Groceries,
MOJSTKOE STKEET,
Opp. the Postoffice, SPRINGFIELD, ILL.
A. S. EDWARDS. J. P. BAKER. CHAS. EDWARDS.
EDWARDS, BAKER&CO.,
WINES, ZiZQORS A CIGARS,
Monroe St., bet, 5th and 6th Sts.,
Branch Store West Side of 5th, third door South of Jefferson Street,
SPRINGFIELD, ILLINOIS.
JOHN T. STUART, Jr.,
Hast Side Square, - - SPRINGFIELD.
MILLINERY, SMALL WARES, Etc.
The Cheapest Line of DOMESTIC GOODS in the City.
But t crick "K Pattern*, in K very Size and Style.
AGENTS FOB THE SALE OF THE CELEBRATED
Eug. Montalent Paris Seamless Kid Glove.
Price, $1.BO.
W. R. BRASFIELD. R. C. STEELE.
BRJLSFIELD & STEELE,
WHOLESALE AND RETAIL DEALERS IN
Provisions, Salt, Wooden and "Willow Ware,
All Kinds of Country Produce Wanted.
Monroe House, cor. Monroe and Fifth 8ts.,
Springfield, 111.
OWEN'S
COMPOUND CONCENTRATED FLUID EXTRACT OF
Sarsa par ilia
AND
Stillingia, with Iodide of Potash.
For Purifying the Blood and Eenovating the System.
Performing a radical cure of the following diseases, all of which arise from
a foul condition of the blood :
King's Evil or Scrofuia, Glandular Swellings l"l-
cers of Every Kind, Old Sores, All Skin Dis-
eases, Sueli as Tetter, Ringworm, Pimples,
Eruptions Boils, Sealdhead, Fever Sores,
Weeping Sore L,eg ; Every Variety Ven-
ereal or Syphilitic Diseases, Neu-
ralgia, Mercurial Rheumatism,
White Swelling, Hip Joint
Diseases Chronic Erysipe-
las, etc., etc., etc.
COMPOSED OF VEGETABLE PRODUCTS ONLY!!
Tt is harmless as well as effectual. Most alteratives now in market contain
mercury or arsenic. We will give any chemist in America $1,000 who will
detect one grain of metalic medicine in our preparation of Sarsaparilla and
Stillingia. OWEN'S SARSAPARILLA has been made and sold in Springfield
for 25 years, and we have yet to hear of the first case where it has failed to
perform all we claim for it. Although our preparation is put up in smaller
bottles than some other similar preparations in market, it is cheapest being
highly concentrated and the dose smaller in proportion.
Prepared Only by T. J. V. OWEN, Pharmacist.
Owen Buctiu Manufacturing Co,, Sole Prop's,
SPRINGFIELD, ILL.
H5f~ SOLI> BY .AJLL IXRTJOGrTSTS. jffl
Our Sarsaparilla and Potash is concentrated so as to be four
times the strength of all other one dollar Sarsaparillas.
Compound Fluid
Is a Reliable Preparation for the Permanent Cure of
KIDNEY DISEASES,
And those Rheumatic and Dropsical Difficulties so often arising
from disturbances of the functions of the Kidneys. Thous-
ands suffer from Rheumatism, who direct their
attention to that disease only, when
the Kidneys are really the seat
of the disorder and a
FEW BOTTLES OF
Owen's Extract Of Buclm
Would remove the trouble and effect a permanent Cure, Tne same is true of
Gravel, Irritation of the Bladder
Brick Dust Deposits, Milky Discharges,
Early Indiscretion, L.OSS of Power,
Loss of Memory, Weak Nerves.
Trembling, Dimness of Vision,
Wakefuliiess, Hot Hands,
Dryness of the Skin, Pain in the Back,
Eruptions on the Face, Horrors,
Confused Mind, Private Diseases, &<., &c
OWEN'S EXTRACT OF BUCHTJ,
Has proved itself to be the most reliable and efficient remedy, for
Female Weakness, Debility, Flour Albus or Whites, etc.
IT IS THE BEST SPECIFIC KNOWN.
For Sale \>y All Drag-gists.
Prepared by T. J. V. OWEN, Pharmacist,
OWEN BlICHU MA1FACTUR11 CO., Proprietors,
SPRINGFIELD, ILL.
JOHN H. JOHNSON,
and
dull
BOOKBINDER,
BOOK & JOB PRIHTER,
AND
BTAW7 HIM lyrAKHIfiAnTTTOT
1)LAM DuUl lAJiUrAuluiiM,
West Side Square,
SPRINGFIELD, IILUNQIS,
HAS always on hand a fine assortment of
SCHOOL. BOOKS Affl> SCHOOL, APPARATUS,
SLATES, INSTANDS, Etc.,
Gold Pens, Penholders, Pencils and Pencilcases f
Law, Medical and Micellaneous Books, Letter and
Note Paper and Envelopes of every description,
Yisting Cards, Pocket Books, Portfolios,
Drawing Materials, Stereoscopes and
Yiews, Writing Desks, Ladies'
Work Boxes, Pocket Knives,
And every article pertaining to a First Class BOOK AND
STATIONERY ESTABLI8MENT.
PRINTING AND BOOKBINDING
Of every kind done on the shortest notice, and in the very best
Style, AT REASONABLE RATES.
OLD BOOKS EEBOUND.
The binding of this book was
restored The spine was rebacked
with cloth, the corners anji board
ed^es were repaired with Japanese
paper. The original spine was
reattached and the binding furbished
with acrylic water color.
Richard C. Baker, Conservator.
St. Louis, March 2002,
