f\
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
THE GASTRONOMY COLLECTION OF
GEORGE HOLL
f
THE
NATIONAL COOK BOOK,
BY A
LADY OF PHILADELPHIA,
IA*
\,
A PRACTICAL HOUSEWIFE
A LADY I\ WHOSE JUDGMENT WE HAVE THE MOST UNBOUNDED
COXFIDEXCE, PROXOUXCES THIS "THE OXLY COOKBOOK
WORTHY OF A HOUSEKEEPER'S PERUSAL.'"'
s Magazine.
NINTH EDITION.
PHILADELPHIA :
GEORGE W. CHILDS, 628 & G30 CHESTNUT ST.
1863.
Entered according to the Act of Congress, in the year 1850, by
ROBERT E. PETERSON, in the Clerk's Office of the District
Court of the Eastern District of Pennsylvania.
DEACON & PETERSON. PRINTERS,
No. 66 S. Third Street.
LFMON BUTTEK to fill tarts with is
made of one cup of white sugar, three
eggs, butter the size of half an egg,
toe juice and rind of one Jarge lemou.
Put this,^tfi tt beatii} B itfwell, Into a
bright basin and set into a pan of boil-
ing water. Stir it constantly until it is
thick. Small cakes are nice it gpiit and
put togetiier^with this jelly. It Is also
very nice as a filling for a layer cake.
THE fc 1
experience, have been placed before the public, m
the hope that they may prove useful to all who
may consult them, and under the conviction that
they will be found truly practical.
The author has endeavored to draw them up in
the most concise and simple manner ; and has in
all cases sacrificed style to minute detail; not even
avoiding repetition where it might render the di-
rections more explicit.
A great defect in many works of a similar cha-
racter is, that the cook is forced to wade through a
formidable amount of reading before she can learn
the process of making a pudding, or discover the
different articles necessary to the concocting of a
dish.
Whilst some are so diffuse, others on the oppo-
site extreme, are so brief in their explanations as
to fall far short of being understood, and conse-
quently are ever liable to misconception.
As no utensils are requisite except those in com-
IV PREFACE,
mon use in every family, the difficulty of preparing
the various dishes will be greatly lessened.
Great attention has been paid to that department
of cookery exclusively adapted to the sick or con-
valescent, most of the dishes having been prepared
according to the directions of eminent physicians
of Philadelphia.
Nearly all the receipts in this book are purely
American ; the author therefore entertains a hope
that they may meet the wants of the community,
and the approbation of all those who may honor
them with a trial.
PHILADELPHIA, MAY, 1850.
CONTENTS.
SOUPS.
Boiled crabs,
34
R f
i ^
Soft crabs,
34
/ea?' ...
ID
Boiled lobster,
35
Lobster salad,
35
Chicken,
18
Oyster omelette,
36
Lamb, ...
1Q
Oysier, ...
lo
19
MEATS.
Green (Jam,
Pea
19
19
Beef, roast, ...
a-la-mode, -
37
38
JTCrt,
Succotash, ...
Noodles for, -
20
20
steaks, ...
steak, fried,
smothered, -
38
39
39
VI 4 FT
baked and Yorkshire
jt x. *n.
Rock, boiled,
21
pudding, -
French stew, No. 1,
39
40
fried,
Cod, boiled, -
22
22
No. 2, -
Beef stewed with onions,
41
41
cakes,
Shad, spiced, -
23
23
kidney, stewed,
fried,
41
42
boiled,
23
corned, ...
42
fried, -
broiled,
baked, -
24
24
24
Jewish method of pre-
paring for salting,
boiled corned,
43
43
roasted on ' board,
potted, No. 1,
25
25
Boiled tongue,
Tripe,
43
43
No. 2,
26
Veal, roast, ...
44
Halibut,
26
pie, plain, -
44
Cat, -
Potted herring, -
27
27
pot-pie, -
til let of, a-la-mode,
45
46
Pickled oysters,
28
fillet of, baked,
46
Fried oysters,
28
French stew of, -
47
Slewed oysters, No. 1, -
29
stewed,
47
N*>. 2,
29
cutlets,
47
Scalloped oysters,
Oyster fritters,
29
30
fried with tomatoes,
plain fried,
48
48
pie,
30
spiced,
48
Roasted oysters,
Ovster omelette,
31
31
Sweet-breads fried,
stewed,
49
49
Slewed clams,
32
boiled,
49
Clam fritters, -
Fried clams,
32
33
Calves' feet spiced,
fried,
49
50
Terrapins,
33
liver fried,
50
VI
CONTENTS.
Chitterlings, or Calves'
Chickens, broiled,
73
tripe, ....
51
fried, -
74
Lamb, roast leg of,
51
boiled,
74
boiled leg of,
52
stewed,
75
stewed with onions,
52
Brown fricassee,
75
Mutton dressed like veni-
White fricasseed chicken,
76
son,
52
Chicken salad, No. 1, -
76
chops,
52
No. 2, -
77
chops with lemon,
Pork, roast,
53
53
VEGETABLES.
Pig, roast,
54
Potatoes, boiled, No. 1, -
78
Pork, stuffed leg of, -
55
No. 2,
79
steaks, ...
55
fried, No. 1, -
79
leg of, corned and
No. 2, -
80
boiled,
55
No. 3, -
80
Spare rib, -
Soused pig's feet,
56
56
No. 4, -
Sweet Potatoes, fried.
80
80
Scrapple, -
57
Potatoes, roasted,
81
Hog's-head cheese,
58
cakes,
81
Boiled ham,
58
kale,
81
Glazed ham, ...
59
salad,
82
Sausage meat,
59
sausage,
83
Venison, to roast a haunch
Tomatoes, stewed, -
83
of, -
59
fried, -
83
steaks,
60
baked, -
84
best way of cook-
scalloped,
84
ing, -
60
broiled, -
84
Rabbit, roasted,
61
dressed as cu-
pie, baked,
61
cumbers,
85
pot -pie,
62
fricandeau, -
85
French stewed,
63
Beets, baked,
85
fricaseed,
63
Egg-plant, No. 1,
86
smothered,
64
No 2, -
86
Pigeons, roasted,
stewed,
64
64
No. 3,
No. 4, -
86
87
Squab, broiled,
65
No. 5, - -
87
Pigeon pie,
65
browned,
88
Reed Birds, stewed, No. 1,
65
Parsnips, No. 1,
88
No. 2,
66
No. 2, -
88
roasted,
67
No. 3,
88
pie,
67
No. 4, -
89
fried,
67
stewed,
89
Turkey, roasted, -
68
Corn, boiled green, -
89
boiled, - -
69
fritters,
89
Duck, roasted, No. 1, -
69
oysters,
90
No. 2, K -
70
Hominy, ...
90
Goose, roasted,
70
Sour krout, ...
91
Giblet pie, ...
71
boiled,
91
Chickens, roasted,
72
Cauliflower,
91
pie.
72
Slaw, cold,
92
pot-pie,
73 hot,
92
CONTENTS.
VII
Slaw, French,
92
PICKLES.
Mushrooms,
93
Spinach, ...
93
Pickled peppers,
109
as greens,
93
mushrooms, No L
110
Dandelion, ...
94
No. 2!
110
Squashes or cymlins. -
94
onions,
111
Ochras, -
94
eggs, ...
111
Carrots, ...
95
Chow chow,
112
Turnips, ...
95
Pickled walnuts, !
112
Celery dressed as slaw,
stewed with lamb,
95
96
peaches,
beans,
113
113
Asparagus, ...
96
mangoes,
114
Salad, Dutch,
96
cucumbers, -
115
corn, ...
97
beets,
117
Onions, boiled,
97
cherries,
117
Cucumbers, fried,
98
Tomato catsup, No. 1,
117
Beans, Lima,
98
No. 2, -
118
Windsor or horse,
98
Mushroom catsup, -
119
stringed,
98
Walnut
119
boiled dried,
99
Pickled nasturtiums,
119
Peas, green, -
Salsify or oyster-plant, No. 1,
99
100
tomatoes,
120
No. 2,
100
PASTRY.
No. 3,
100
No. 4,
101
Puff paste,
121
Plain "...
122
SAUCES.
Common paste,
122
Sauce, apple,
101
Lemon pudding, No. 1,
No. 2, -
122
123
lemon, ...
101 Orange cheese-cake, -
123
Yorkshire,
102 Lemon " "
124
nuns' butter,
102 Curd " "
125
dried peach,
102 Cottage "
125
cranberry, -
103 Indian florendines.
126
wine,
103 R lce - -
126
rich wine,
103 Orange pudding,
127
cream,
104
Almond "
127
vegetable,
tomato mustard,
104 Cocoa-nut pudding, No. 1,
105 No. 2,
128
128
egg,
drawn butter, -
105 Apple pudding, No. 1,
No. 2,
129
130
onion sauce,
mint,
106 Plain apple pudding, No. 3,
106 ! Pumpkin No. 1,
130
131
mushroom, -
106 No. 2,
131
parsley, -
107 Quince pudding,
132
caper, -
107 French custard pudding,
133
haslet,
horse-radish,
French tomato,
107 Potato pudding,
107 Sweet potato pudding -
108 Cranberry tarts,
133
134
134
oyster,
108 , Rhubarb tarts, -
1-4
tomato,
108 Ripe peach pie,
134
VIII
CONTENTS.
Peach pot-pie,
Quince pie,
Plum pie, ...
135
135
135
German puffs,
Snow cu.Mard,
B >iied custard,
158
159
159
Quince dumplings,
136
Baked pears,
160
Peach "
136
Stewed cherries,
160
Apple "
136
Baked apples,
160
Cherry pie, ...
137
Blackberry mush,
160
Rhubarb pie,
137
Rice dumplings, -
161
Glazed currants,
161
SWEET DISHES.
strawberries,
162
Slewed ripe peaches,
162
Guernsey pudding, -
137
Cold custard,
162
Eve's " -
138
Apple cream,
163
French "
139
'
Sago - -
139
TEA CAKES.
French bread pudding,
140
Green com
141
Short cake, ...
163
Rice cup
141
Muffins,
164
Newcastle
141
Hard biscuits,
164
Peach baked
142
Yorkshire biscuits,
165
Farmer's apple
142
Potato rolls,
165
Rice No. 1,
143
Brentford rolls,
166
No. 2,
143
French "
166
Boiled rice " -
144
Parsnip cake,
167
Rice pudding, with fruit,
144
Maryland biscuits,
167
Rice cups, ...
144
Waffles,
168
Plum pudding,
145
without yeast,
169
Boiled " No. 1,
145
Buckwheat cakes,
169
No. 2, -
146
Rye batter cakes,
170
Indian boiled pudding,
146
Guernsey buns,
170
baked "
147
Tottenham muffins,
171
Oxford pudding,
148
Crumpets, or flannel cakes,
171
College "
149
Scotch crumpets,
172
B anc mange,
150
Indian fritters,
172
Clear blanc mange,
150
Indian slappers,
173
Charlotie de Russe,
151
pone,
174
Peach Charlotte,
152 Johnny or journey cake, -
174
Savoy "
152 ! Indian light cake,
175
Cherry "
153
muffins, No. 1,
175
Rice milk,
153
No. 2,
176
Rice flummery,
Apple floating island,
Floating island,
154
154
155
meal breakfast cakes,
Milk biscuits,
Sally Lunn, No. 1,
176
177
178
Whips,
155
No. 2,
178
Syllabub,
156
Water toast,
179
Vanilla cup custard,
156
Milk " - -
179
Hasty pudding, or farmer's
Mush cakes,
179
rice, -
156
Rice waffles,
180
Spanish fritters, -
Apple "
157
157
Buttermilk cakes,
Indian Metland,
180
181
"rr *
Orange
158
Cream-of-tartar cakes,
181
CONTENTS.
CAKES.
| Scotch loaf,
213
French cake,
213
fruit or plum cake, No. 1,
183 1 Travelers' biscuit,
215
No. 2 S
184 I Light sugar biscuits,
215
New York plum cake.
185 Plain cup-cake,
216
Pound-cake, No. 1,
186jApees, - -
217
No. 2,
Common pound-cake, -
187 Shrewsbury cake,
187 '< Dover biscuits,
2J7
218
Cocoa-nut pound-cake, -
188 Washington cake, No. 1,
218
Indian " u
189
No. 2,
219
Loaf cake, -
189
Sugar biscuits,
220
Bristol loaf-cake,
190
Indian " "
191
PRESERVES.
Almond cake,
191
Sponge " No. 1, -
192 Calf 's-foot jelly,
222
" No. 2, -
193 Fox-grape " -
222
" " No. 3, -
193
Cranberry " No. 1,
223
Jumbles, ...
194
No. 2, -
224
Spanish jumbles,
Plain - .
194
195
Orange "
Strawberry " -
224
225
Cocoa-nut "
195
Currant "
225
Ginger fruit cake, -
196
Quince
226
cup
196
marmalade,
2-27
nuts,
197
Peach " -
227
bread, No 1, -
198 Preserved pears,
227
No. 2,
198
quinces,
228
Boston ginger-bread, -
198
pine-apple, -
228
Common " "
199
peaches,
229
Plain
199
fresh figs,
230
Soda biscuit,
200
citron melon, -
230
Kisses, or cream-cakes,
200
green-gages,
231
Sugar cake,
201
plums,
232
Federal
202
Strawberry jam,
232
White cup-cake,
German " - -
202
203
Cherry " ...
Ra-pberry "
232
233
Seed cake, ...
203
Blackberry "
233
Currant cake,
204
Green-gage "
233
Rock " - -
204
Plum "
233
Election " -
205
Pine-apple "
233
Devonshire cakes,
205
Brandy grapes,
233
Scotch cake,
206
peaches,
234
Crullers,
206
Dutch loaf,
207
SICK.
Ilice cup-cake,
208
Cocoa-nut cakes,
208
Sago milk,
234
Spanish buns,
209
Orgeat,
235
Buns, ...
209
Stewed prunes,
235
Dough-nuts, ...
210
Cocoa, ...
235
Macaroons,
211
Egg and wine,
236
Lady cake, ...
Composition cake,
211
212
Sago pudding, for invalids,
Tapioca pudding,
236
236
X
CONTENTS
Arrow-root pudding, for
Toast, water,
253
invalids, ...
236
Almond "
253
Pudding for the conva
lescent.
236
MISCELLANEOUS.
Indian gruel,
237
Egg and milk,
237
Lemon Syrup, No. 1,
254
Sugared orange,
238
No. 2,
254
lemons, No. 1,
238
Ginger "
255
No. 2, -
239
Brandy cherries
255
Mulled wine,
239
To preserve eggs during
cider,
239
winter, ...
255
Vegetable soup, -
240
Blackberry cordial,
256
Carrageen, or Irish moss,
240
Raspberry brandy.
256
Arrow-root,
241
Currant shrub,
256
Micaroni,
241
Raspberry shrub.
257
Lemonade, for an invalid,
241
Cherry bounce,
257
Oat-meal gruel,
242
Mixture for salting butter,
257
Baked pudding, for inva-
Egg-nog,
2,>7
lid^ - - -
242
Minced meat,
258
Chicken broth,
242
S.mdwiches,
259
Pap of unbolted flour,
243
Wine sangaree,
259
grated "
243
Porter "
259
Sweetbreads, for invalids,
243
Poached eggs.
260
Panada, No. 1,
244
Plain omelette,
260
No. 2, -
244
O 1^
Ham "
260
O1
Ground rice, No. 1,
No. 2,
34u
245
Tomato " -
<0)1
2 1
Mustard whey,
245
Browned flour,
262
Wine - -
246
Dried cherries for pies,
262
Vinegar " -
246
apples "
263
Rennet
246
peaches
263
Tamarind "
247
pumpkin "
263
Potato jelly,
Port wine jelly,
2J7
247
To prepare salaeratus,
Lemonade, ...
264
264
Tapioca "
248
Punch,
264
Hartshorn "
248
Macaroni, -
265
Rice "
248
9 IQ
Indian mush,
265
Jtfiiy of gelaHne, * *
S'ippery-elm tea,
&K9
249
Welsh rabbit,
266
Fi ax- seed "
250
M'nt julep, ...
266
Veal "
250
Milk punch,
2(57
B-ef -
250
Cottage cheese,
267
Essence of beef,
251
To prepare rennet,
267
Mutton tea,
251
cure hams,
268
Chicken "
251
prepare apples for pies,
268
Gum-arabic water,
251
cure dried beef,
269
Tamarind
252
beef and hams,
260
Grape
252
shrtd,
270
Mulled
25-2
roast coffee,
270
Apple
252
Coffee, ...
271
Barley
253
Chocolate,
271
CONTENTS,
XI
Tea, - - -
To make yeast,
Potato yeast,
Bread,
Potato bread,
Mush bread,
Rye "
Dyspeptic bread,
Fried
Common mustard,
Icing for cakes, -
To dry herbs,
Raspberry vinegar,
Celery ' "
Pepper
Molasses candy,
Gooseberry pie,
272
Ripe currant pie,
279
272
Green "
279
273
273
Apple butter,
Jelly cake, No. 1,
279
280
274
No. 2, -
281
275
Honey " No. 1,
282
575
No. 2, -
282
275
Citron "...
283
275
Vanilla kisses,
28-1
276
cake,
284
276
Ginger pound-cake,
285
276
Currant biscuits,
28fi
277
Plain crullers,
286
277
To make butter,
287
277
Queen cake,
288
278
Index,
291
278
TABLE
OF
WEIGHTS AND MEASURES.
, ;
FOR the convenience of those who have no scales and weights,
(he following table has been arranged. The measures correspond
as nearly as possible with the weight of the different articles speci-
tied. These measures will answer for all the plainer cakes, &c
but greater accuracy is necessary for the richer kinds.
AVOIRDUPOIS is the weight employed in this table.
Sixteen ounces - - are - - one pound.
Eight ounces - - are - - half a pound.
Four ounces - - are - - a quarter of a pound.
White sugar, (pulverized) four gills and a half, equal one pound.
Light brown sugar, three half pints, equal one pound,
nine heaping table spoonsful, equal one pound.
Wheat flour, one quart and one table spoonful, eqnal one pound.
" fifteen heaping table spoonsful, equal one pound.
Ten eggs, equal one pound.
Fine Indian meal, one quart, equals one pound five ounces.
Coarse " one quart, equals one pound nine ounces.
Butter, one common sized tea-cup holds a quarter of a pound.
Spices, (ground) two large table spoonsful, equal one ounce.
Nutmegs, (whole) seven common sized, equal one ounce.
LIQUID MEASURE.
Two gills - - - are ... half a pint.
Four gills . , . . are ... one pint.
Two pints ... are ... one quart.
Four quarts ... are ... one gallon.
Six common table spoonsful ... equal one gill.
One wine glassful ..... equals half a gill.
One common sized tumblerful ... equals half a pint.
2 yin
THE
NATIONAL COOK BOOK.
SOUPS.
All soups are better to be made with fresh un-
cooked meat, as that which has been cooked once
has lost much of its flavor and nearly all its juices.
It is therefore better economy to hash or spice your
cold meat, and buy fresh for soup.
Soup should not boil very hard, as that has a
tendency to toughen the meat.
Fat meat is not so proper nor healthy for soup
as the leaner parts of the finest meat. The fat
does not impart much flavor, and is not palatable.
Soup may be kept till the next day ; before it is
heated over again, skim off the cake of fat which
congeals on the top. It is often preferred one day
old to the day it is cooked.
BUEF SOUP.
1. Crack the bone of a shin of beef, and put it
on to boil in one quart of water to every pound of
meat, and a large tea spoonful of salt to each quart
of water. Let it boil two hours, and skim it well.
Then add four turnips pared and cut in quarters,
16 THE NATIONAL COOK
four onions pared and sliced, two carrots scraped
and cut in slices, one root of celery cut in small
pieces, and one bunch of sweet herbs ; which should
be washed and tied with a thread, as they are to be
taken out when the soup is served. When the
vegetables are tender, take out the meat, strain off
the soup and return it to the pot again, thicken it
with a little flour mixed with wateu ; then add some
parsley finely chopped, with more salt and pepper
to the taste, and some dumplings, made of a tea
spoonful of butter to two of flour, moistened with a
little water or milk. Drop these dumplings into-
the boiling soup ; let them boil five minutes and
serve them with the soup in the tureen. Noodles
may be substituted for the dumplings. For direc-
tions for making them see No 11.
VEAL SOUP.
2. Take a knuckle of veal, put it in a pot with
four quarts of water, and add a tea spoonful of salt
to each quart. Pare and slice three onions, four
turnips, two carrots, a bunch of sweet herbs, and a
small portion of celery. Let the veal boil one hour,
then add the above vegetables. When they are
tender, strain the soup. Put it in the pot it was
boiled in, thicken the soup with some flour mixed
smoothly with a little water, and add a little pars-
ley finely chopped. Make some dumplings of u
tea spoonful of butter to two of flour, and milk or
THE RATIONAL COOK BOOK. 17
water enough to make a very soft dough. Drop
them into the boiling soup. They should be about
as large as a hickory-nut, when they are put in.
If noodles are preferred, they may be put in and
boiled ten minutes. For directions for making them
see No. 11. Dish the meat with the vegetables
around it. Drawn butter may be served with it,
or any other meat sauce.
PEPPER-POT.
3. Cut in small pieces four pounds of tripe,
put it on to boil in as much water as will cover it,
allowing a tea spoonful of salt to every quart of
water. Let it boil three hours, then have ready
four calves feet, which have been dressed with the
skin on. Put them into the pot with the tripe
and add as much water as will cover them; also
four onions sliced, and a small bunch of sweet herbs
chopped finely. Half an hour before the pepper-pot
is done add four potatoes cut in pieces ; when these
are tender add two ounces of butter rolled in flour,
and season the soup highly with cayenne pepper.
Make some dumplings of flour and butter and a
little water drop them into the soup; when the
vegetables are sufficiently soft, serve it.
The calves feet may be served with or without
drawn butter.
Any kind of spice may be added. If allspice or
cloves are used, the grains should be put in whole.
18 THE NATIONAL COOK BOOK.
CHICKEN SOUP.
4. Wash a fine large chicken, put it in a pot and
cover it with water with a little salt. Pick and
wash two table spoonsful of rice, a bunch of sweet
herbs, washed, and tied with a thread, two onions,
and a little celery cut fine. Add these to the chick-
en as soon as it begins to boil. When the chicken
is tender add a small bunch of parsley finely minced ;
let it boil a few minutes and then serve it. Season
with pepper and salt to the taste. Serve the chick-
en with drawn butter. Some like allspice in this
soup. If you should like it add a tea spoonful of
the whole grains.
Noodles or dumplings may be substituted in place
of the rice To make noodles see No. 11. The
dumplings are made with a tea spoonful of butter,
two of flour, and water enough to form a soft dough.
Take a tea spoonful of the dough and drop into the
boiling soup. Let them boil a few minutes.
Pearl barley may be used instead of rice.
LAMB SOUP.
5. Take a neck and breast of lamb, wash it, and
to each pound of meat add a quart of water, and a
tea spoonful of salt. Pare and slice two onions, two
carrots, four turnips, two or three potatoes and a
bunch of sweet herbs. Add all these to the meat
after it has boiled one hour. If in the proper season
add three or four tomatoes or half a dozen ochras.
THE NATIONAL COOK BOOK. 19
When the vegetables are done, take out the meat,
and add some flour mixed to a smooth paste with a
little water. Noodles or dumplings may be added,
as for beef soup. Some thicken lamb soup with a
little rice put in the pot with the lamb.
OYSTER SOUP.
6. Take one hundred oysters out of the liquor.
To half of the liquor add an equal quantity of water.
Boil it with one tea spoonful of crushed allspice, a
little mace, some cayenne pepper and salt. Let it
boil twenty minutes, then strain it, put it back in the
stew pan and add the oysters. As soon as it be-
gins to boil, add a tea cupful of cream, and a little
grated cracker rubbed in one ounce of butter. As
soon as the oysters are plump, serve them.
CLAM SOUP.
7. Wash the shells of the clams and put them
in a pot without any water. Cover the pot close-
ly to keep in the steam ; as soon as the clams
are opened which will be in a few minutes, take
them out of the shells and proceed as directed for
oyster soup.
GREEN CORN SOUP.
8. Put on a knuckle of veal to boil in three
quarts of water, and three tea spoonsful of salt.
Cut the corn off of one dozen ears, and put it
20 THE NATIONAL COOK BOOK.
on to boil with the veal. When the veal is
tender the soup is done. Then roll an ounce of
butter in flour and add to it before it is served. If
the fire has been very hot and the water has boiled
away too much, a little more may be added.
PEA SOUP.
9. This is made in the same manner as the green
corn soup, only the peas must not be put in till
about half an hour before the meat is done. A
quart of peas will be requisite to make a dish of
soup.
SUCCOTASH.
10. One quart of green corn cut off the cob,
one quart of lima beans, and two pounds of pickled
pork. If the pork should be very salt, soak it an
hour before it is put on to boil. Put the pork on
to boil and let it be about half cooked before the
vegetables are put in. Then put in the corn (which
must be cut off the cob) and the beans ; let them
boil till they are tender. Take all up, put the
meat on a dish and the vegetables in a tureen. It
should be a very thick soup when done.
TO MAKE NOODLES FOR SOUP.
11. Beat up an egg and to it add as much flour
as will make a very stiff dough. Roll it out in a
thin sheet, flour it, and roll it up closely, as you
THE NATIONAL COOK BOOK. 21
would do a sheet of paper. Then with a sharp knife
cut it in shavings about like cabbage for slaw ; flour
these cuttings to prevent them from adhering to
each other, and add them to your soup whilst it 13
boiling. Let them boil ten minutes.
FISH.
Fish should always be perfectly fresh when
cooked. To select fresh ones observe the eyes; if
they have a bright life-like appearance the fish is
fresh ; if, on the contrary, the eyes are sunken and
dark colored, and have lost their brilliancy, they
are certainly stale. Some judge by the redness of
the gills, but they are sometimes colored to deceive
customers.
Crabs should be of a dark green color, and when
fresh from the water are always very lively, the
same remarks hold good with regard to lobsters.
If the tail of the lobster will return to its former
position when pulled out, the lobster is fresh.
Never buy a clam or oyster if the shells are
parted. If the valves are tightly closed the oyster
is fresh.
BOILED ROCK.
12. Scale a rock, take out the eyes and gills,
draw it and wash it well. Flour a cloth, wrap the
fish in it, and boil it in plenty of water strongly
salted. A common sized fish requires about half
THE NATIONAL COOK BOOK.
a large tea cupful of salt. Place your fish kettle
over a strong fire, and when the water boils put in
the fish. Let it boil hard twenty minutes. Take
it out of the cloth carefully, place it on your fish
dish and send it to the table. Have egg sauce in a
sauce boat. Mashed potatoes are an accompani-
ment to boiled fish. Garnish the dish with green,
parsley.
If any of the boiled fish should be left from din-
ner it may be spiced as shad, and makes an excel-
lent relish for breakfast or tea.
PRIED ROCK.
13. Clean and score your fish ; wash and wipe
them dry ; season well with cayenne pepper and
salt. Let them stand at least one hour before they
are cooked, that the seasoning may have time to
penetrate them. Have ready a pan of hot lard,
dredge flour over your fish, put them in the pan
and fry them slowly, that they may be done through.
They should be of a handsome brown on both sides.
All pan fish are fried in the same way.
BOILED COD.
14. Soak a dried cod for three hours in cold
water ; scrape and wash it very clean ; then put it
on to boil in as much cold water as will cover it.
Let it boil half an hour. Drain it on your fish dish,
THE NATIONAL COOK BOOK. 23
and serve it with mashed potatoes, drawn butter,
or egg sauce, and eggs boiled hard.
The castor should contain cayenne pepper, mus-
tard, sweet oil, pepper, vinegar, and catsup.
COD FISH CAKSS.
15. Boil a piece of salt cod ; take out all the
bones, and mash with it equal quantities of mashed
potatoes. Season it with pepper and salt to your
taste ; then add as much beaten egg as will form
it into a paste. Make it out into thin cakes, flour
them and fry them of a light brown.
SPICED SHAD.
16. One large shad.
Two table spoonsful of salt.
Three tea spoonsful of cayenne pepper.
Two table spoonsful of whole allspice.
As much vinegar as will cover it.
Split the shad open, rub over it two table spoons-
ful of salt, and let it stand several hours. Have
ready a pot with boiling water in it sufficient to
cover the shad, allowing a tea spoonful of salt to
every quart of water. Boil it twenty minutes.
Take it out of the water, drain it, bruise your all-
spice just so as to crack the grains. Sprinkle over
your shad the allspice and pepper, and cover it
with cold vinegar.
24 THE NATIONAL COOK BOOK.
BOILED SHAD.
17. Clean your shad, wash it and wipe it, flour
it well, wrap it in a cloth, and put it into a large
vessel of boiling water with a great deal of salt.
It will require about twenty minutes to cook it.
Serve it with egg sauce, or rich drawn butter.
FRIED SHAD.
18. Cut your shad in half, wash it and wipe it
dry, score it and season with cayenne pepper and
salt, dredge flour over it, and fry it in hot lard.
When done, put the two halves together, that it
may assume the appearance of a whole fish.
BROILED SHAD.
19. Split your shad down the back, wash it
and season it well w r ith salt. Have your gridiron
heated, grease the bars, put on the shad and broil
it slowly till quite done. It should be of a fine
brown on both sides. If designed for the dinner
table, after having basted it well with butter on
both sides, fold it over, that it may assume its ori-
ginal form, and serve it.
BAKED SHAD.
20. Open your shad by cutting it down the
back, wash it well and wipe it dry, score it and
season it with cayenne pepper and salt ; put it in a
pan with two ounces of butter cut in small pieces,
THE NATIONAL COOK BOOK. 25
put a few pieces of butter in the bottom of the pan
and the remainder on the shad, add two table
spoonsful of water. Place it in a very moderate
oven and let it stand three or four hours,
SHAD ROASTED ON A BOARD.
21. Take a piece of clean oak board about
three inches thick, and two feet square, stand it
before the fire till the board is very hot, indeed al-
most charred* Have your shad split down the
back, cleaned, washed, wiped dry, and seasoned
with salt ; fasten it to the hot board with a few small
nails; the skin side should be next the board, place
the board before the fire with the head part down ;
as soon as the juices begin to run, turn it with the
tail down ; it should be turned frequently in order
to retain the juices. When done butter it and serve
it hot. Send it to the table on the board.
This is the receipt for baking shad at the Phila-
delphia fish house."
POTTED SHAD, No. 1.
22. Cut a shad in six or eight pieces, wash and
wipe it dry. Mix one dessert spoonful of ground
allspice, half a table spoonful of black pepper, and
half a table spoonful of salt sprinkle a portion of
this seasoning over each piece of shad. Put them
into a stone jar with enough good cider vinegar to
cover them ; cover the jar with a clean cloth, and
3
26 THE NATIONAL COOK BOOK.
over this tie closely several thicknesses of browrt
paper to keep in the steam ; set it in a moderate
oven and let it remain twelve hours.
This is very good, but the fish is dark colored.
When potted according to No. 2, it retains its
whiteness.
POTTED SHAD, No. 2.
23. Cut a shad in about half a dozen pieces^
wash it and wipe it dry. Mix together two table
spoonsful of whole allspice and one table spoonful
of whole black pepper ; put one table spoonful and
a half of salt over the shad the evening before it is
to be potted, the next morning sprinkle over it a
half a tea spoonful of cayenne pepper. Place the
shad in a stone jar, and over each layer throw a
portion of the grains of pepper and allspice, cover
it with vinegar and set it in a moderate oven for
twelve hours.
HALIBUT.
24. Cut it in slices about a quarter of an inch
thick ; wash and .dry them, season with cayenne pep-
per and salt ; have ready a pan of hot lard and fry
your fish in it till of a delicate brown on both sides.
Some dip the cutlets in beaten egg and then in
bread crumbs and fry it. When done in this man-
ner it should be cut rather thinner than according
to the first method.
THE NATIONAL COOK BOOK. 27
Or, heat your gridiron, grease the bars, season
your fish with cayenne pepper and salt, and broil it
till of a fine brown color. Lay it on a dish and
butter it.
CAT FISH.
25. Cut each fish in two parts, down the back
and stomach ; take out the upper part of the back
bone next the head ; wash and wipe them dry, sea-
son with cayenne pepper and salt, and dredge flour
over them ; fry them in hot lard of a nice light
brown.
Some dress them like oysters; they are then dip-
ped in beaten egg and bread crumbs and fried in
hot lard. They are very nice dipped in beaten
egg, without the crumbs, and fried.
POTTED HERRING.
26. Clean your herring, wash them well and
wipe them dry ; then rub each one with salt and
cayenne pepper; place in your jar a layer of her-
ring, then some grains, of allspice, half a dozen
cloves, and tw r o or three blades of mace ; then put
in another layer of herring, and so on till all are
in ; cover the herring with cold vinegar, tie up the
jar closely with several thicknesses of paper, and
set it in the oven after the bread has been drawn
out ; let it remain there all night. As soon as they
become cold they will be fit for use,
28 THE NATIONAL COOK BOOK.
SHELL FISH.
PICKLED OYSTERS,
27. Take one hundred oysters out of their
liquor, and add to them as much water as there
was liquor. Put them over the fire, with salt to
the taste, skim them, and as soon as they boil take
them off. Have ready in a pan one gill of vinegar,
one table spoonful of allspice, one table spoonful of
pepper grains, a little cayenne pepper and mace,
half a gill of pepper vinegar and half a gill of com-
mon vinegar. They should be pickled the day
before they are to be eaten. After standing a few
hours, if a scum should have risen on them, take
out the oysters and strain the liquor. About six
hours before they are to be served, slice a lemon
and add to them
FRIED OYSTERS.
28. Select the largest oysters for frying. Take
them out of their liquor with a fork, and endeavor
in doing so, to rinse off all the particles of shell
which may adhere to them. Dry them between
napkins ; have ready some grated cracker, seasoned
with cayenne pepper and salt. Beat the yelks
only of some eggs, and to each egg add half a table
spoonful of thick cream. Dip the oysters, one
at a time, first in the egg then in the cracker
crumbs, and fry them in plenty of hot butter, or
THE NATIONAL COOK BOOK. 29
butter and lard mixed, till they are of a light
brown on both sides. Serve them hot.
STEWED OYSTERS, No. 1.
29. Take one hundred large oysters, add to
them a quarter of a pound of butter, with salt, black
and red pepper to the taste. Stew as fast as pos-
sible for three minutes. Serve them hot.
STEWED OYSTERS, No. 2.
30. Rinse one hundred oysters, and put them
in a stew pan with the water which adheres to
them ; season them with salt and cayenne pepper,
and a very little mace. As soon as they begin to
boil pour in half a pint of cream, and stir in half
an ounce of butter rolled in a little grated cracker.
Let them boil once and serve them hot.
SCALLOPED OYSTERS.
31. Drain your oysters, and season them with
salt and cayenne pepper ; crumb some stale bread,
and season it with salt and pepper. To each gill
of the bread crumbs add one hard boiled egg,
finely chopped ; butter a deep dish, strew in a layer
of egg and crumbs, then a layer of the oysters,
with some lumps of butter on them, then more
crumbs, and so on till all are in. Put a cover of
crumbs on the top. Bake this in a tolerably quick
oven and serve it hot.
3*
30 THE NATIONAL COOK BOOK.
OYSTER FRITTERS.
32. Drain the oysters and wipe them dry ; sea-
son them with salt, if they are not salt enough ;
make a batter in the proportion of a pint of milk
to three eggs, and flour to thicken it; beat the
yelks till they are very thick, stir in the milk and
as much flour as will make a batter, but not a very
thick one ; add a pinch of salt, beat the whole very
hard, whisk the whites to a stiff dry froth and stir
them in gently at the last. Put a small spoonful
of the batter in a pan of boiling lard, then lay an
oyster on the top, and over this put a little more
batter ; when they are brown on both sides, put
them on a dish and send them to the table hot.
OYSTER PIE.
33. Take one hundred oysters out of their li-
quor, one at a time, so as to free them from any
portions of the shell which might adhere to them.
Drain and place them between clean napkins in
order to dry them perfectly ; pour off half the liquor
into a stew-pan, salt it to your taste, stir in one
gill of cream, one ounce and a half of butter rolled
in grated cracker, and a little cayenne pepper ; boil
two eggs hard, chop them up, and mix them with
as many bread crumbs as will cover the top of your
pie ; season the bread and egg with cayenne pep-
per and salt, make a rich paste, line the sides of
THE NATIONAL COOK BOOK. 31
your pie dish, put in the oysters, pour the hot li-
quor over them, strew the bread crumbs on the
top, cover the whole with a lid of paste, cut an
opening in the centre of the top crust, and ornament
it with flowers or leaves made of the paste, bake it
and serve it hot. As soon as the crust is done take
the pie out of the oven.
ROASTED OYSTERS.
34. Wash the shells perfectly clean, put them
in pans and set them in the oven, or place them in
rows on the top of your kitchen range. Those
who live in the country, and have large wood fires,
may roast them nicely on their hot hearth stone.
Take them up as soon as the shells begin to open,
before the liquor is lost ; have ready a hot vegeta-
ble dish, take out the oysters and serve imme-
diately. Or, the upper shell may be taken off, and
the oysters placed on broad dishes in the other
shell. The dishes must be well heated as the oys-
ters should be eaten hot.
Each person dresses his oysters on his plate.
OYSTER OMELETTE.
35. Eight oysters chopped fine,
Six eggs,
A wine glassful of flour,
A little milk,
Pepper and salt to the taste.
32 THE NATIONAL COOK BOOK.
Beat the eggs very light, add the oysters and the
flour, which must be mixed to a paste with a little
milk ; pepper and salt to the taste. Fry it in hot
butter, but do not turn it ; as soon as it is done
slip it on a dish and serve it hot.
The above is the usual mode of preparing oyster
omelette ; but the better way is to put your oysters
in a stew pan, set them- over the fire, and the mo-
ment they begin to boil take them out, drain them
and dry them in a napkin. They are not so wa-
tery when prepared in this manner, and conse-
quently will not dilute the beaten egg as much as
the former mode. When they are cold mince them
and proceed as above.
STEWED CLAMS.
36. Wash the clams, put them in a pot and
cover them closely ; set them near the fire, and as
soon as they begin to open take them out of the
shell ; drain them, and. to a pint of clams add half a
pint of water, one ounce of butter rolled in flour,
cayenne pepper and salt to the taste ; let them stew
ten minutes. ^Just before they are to be dished
add one gill of cream.
CLAM FRITTERS,
37. Wash your clam shells, put them in a pot
with the water only which adheres to them, cover
the pot closely, and as soon as they open take them
THE NATIONAL COOK BOOK. 33
cat of the shell. Take out the hard part and cut
the remainder in half, and season them with pepper
and salt ; beat the yelks of four eggs very light, add
to them a pint of milk, a little salt, and flour
enough to form a batter; whisk the whites very
dry and add them at the last. Have ready a pan
of hot lard, put in a spoonful of the batter, lay on
the top two or three pieces of the clams, then cover
them with a little more of the batter. Fry them
on both sides and serve them hot.
The small sand clams are the best kind.
FRIED CLAMS.
38. . Wash your clams before they are opened ;
place them in a vessel without any water. Cover
the vessel closely and as soon as they open their
mouths take them out of the shell. Dry them in
a napkin, season them with cayenne pepper and
salt if necessary, and fry them in butter. Or, they
may be fried in egg and bread crumbs as oysters.
TERRAPINS.
39. Put the terrapins on in boiling water and
let them boil ten minutes, take them out and with
a coarse cloth rub all the skin off the head, neck,
and claws, also the thin shell that may come loose.
Then boil them in clean water, with a little salt in
it, until the claws are perfectly soft. The time of
boiling depends very much on the age of the terra-
34
THE NATIONAL COOK BOOK.
pin ; some take three hours. When they are soft,
open them carefully, take out the sand bag, the
spongy part, and the gall, which you must not
break. Cut all the remainder of the terrapin in
small pieces, put them in a stew pan, and to each
large terrapin take a quarter of a pound of butter,
one wine glass of Sherry or Madeira wine, salt,
black and red pepper, and mustard, to suit the taste,
also to each terrapin, the yelks of two hard boiled
eggs, mashed to a paste, with a little butter. Mix
the whole together, and stew fifteen minutes. Send
them to the table hot.
BOILED GRABS.
40. Have a large pot of water strongly salted,
let it boil hard, put in your crabs and boil them for
twenty minutes. If the water should cease boiling
the crabs will be watery. Take them out, break
off the claws, wipe the shells very clean, also the
large claws
When cold, place them on a dish with the large
claws around it. The claws should be cracked be-
fore they are sent to the table. The small ones are
not generally eaten.
SOFT CRABS.
41. Prepare your crabs by removing the spongy
part, and sand bag. W T ipe them very clean and
fry them in some hot lard and butter mixed. When
THE NATIONAL COOK BOOK. 35
the} 7 are a fine yellow brown on both sides, place
them on a dish and send them to the table hot.
BOILED LOBSTER.
42. Lobsters, as well as crabs, should be boiled
in strong salt and water. Have your pot of water
boiling hard, put in your lobsters and boil them for
half an hour, or if they are very large, a little lon-
ger. Take them out of the pot and when they
have drained, open them, extract the meat care-
fully, and send it to the table cold.
Lobster is usually dressed at the table with mus-
tard, hard boiled eggs, cayenne pepper, salt, vine-
gar and oil.
LOBSTER SALAD.
43. One large lobster.
Three table spoonsful of French mustard, or,
Two dessert spoonsful of common mixed mus-
tard.
One gill and a half of vinegar.
One gill and a half of sweet oil.
The yelks of five hard boiled eggs.
Salt to the taste.
A small tea spoonful of cayenne pepper.
The inside leaves of two heads of cabbage
lettuce.
Cut the meat and lettuce in small pieces. Boil
the eggs hard, mash the yelks with a wooden or
86 tufc NATIONAL COOK BOOK.
silver spoon, and oil enough to make them to a
smooth paste, then add the vinegar, mustard, pep-
per, and salt to the taste. Mix this dressing tho-
roughly with the lobster and lettuce, and serve it
'before the salad becomes wilted*
OYSTER OMELETTE,
44. Beat four eggs Very light. Cut the hard
part out of eight or a dozen oysters, according to
their size*, wipe them dry, and cut them up in small
pieces, stir them into the beaten egg and fry them
in hot butter. When the under side is brown,
sprinkle a little salt and pepper over the top, and
fold one half over the other.
Never turn an omelette, as it makes it heavy.
MEATS.
The finest grained beef is the best, the flesh is
of a fine red, and the fat a light cream color> but
not yellow; the fat, too, is solid and firm. The
lean of mutton should be of a red color, and the
fat white. The lean of veal should be of a light
color and the fat white. The skin of pork should
be of a light color, and if young it is tender. The
fat should appear firm. A tender goose is known
by taking hold of the wing and raising it ; if the
skin tears easily, the goose is tender, or if you can
readily insert the head of a pin into the flesh, it is
THE NATIONAL COOK BOOK* 3?
young. The same remarks will bold good with
regard to ducks. Young chickens may be known
by pressing the lower end of the breast bone ; if it
yields readily to the pressure they are not old, for
in all animals the bones are cartilaginous when
young* The breast should be broad and plump in
all kinds of poultry, the feet pliable, and the toes
easily broken when bent back*
ROAST BEEP.
45. The nicest piece for roasting is the rib.
Two ribs of fine beef is a piece large enough for
a family of eight or ten, The lean of beef should
always appear of a bright red before it is cooked,
and the fat of a very light cream color.
Season the beef with salt, and place it in a roaster
before a clear bright fire. Do not set it too close
at first. As to the time of roasting, that must be
left to the judgment of the cook and the taste of
those who are to eat it. If it is preferred quite
rare an hour and a half or two hours will cook two
large ribs sufficiently, but if it is to be better done,
it must be cooked a proportionably longer time.
Whilst the beef is roasting, baste it frequently with
its own gravy. When nearly done, dredge flour
lightly over it so as to brown it. When the meat
is taken out, skim off the fat on the top of the
gravy, and pour the remainder in a pan, add a little
flour, with salt to the taste, and some water, give
4
38 THE NATIONAL COOK BOOK*
it one boil, and serve it in a small tureen or gravy
boat.
In cold weather the plates should be warmed
just before the dinner is served. Or, a small chafing
dish placed under each plate*
BEEF A-LA-MODE.
46. A round of beef is the best for this purpose.
With a sharp knife cut incisions in the meat about
an inch apart, and within one inch of the opposite
side, season it with pepper and salt according to
the size of the piece of meat.
Make a dressing of butter, onion, and bread
crumbs, in the proportion of a pint of crumbs, one
small onion finely chopped, and an ounce of butter,
with pepper and salt to the taste, fill the incisions
with the dressing, put the meat in a pot, with about
a pint of water, and cover it tightly. Let it sim-
mer six or eight hours.
Some stick in a few cloves, and those who are
fond of spice add allspice. When the meat is done,
dish it up and thicken the gravy with a little flour.
Let it boil once, and serve it. This is excellent
when cold.
BEEF STEAKS.
47. Scrape some fine sirloin steaks, wipe them
with a clean cloth, heat the bars of vour gridiron,
grease them, and put your steaks over clear coals
THE NATIONAL COOK BOOK. 39
Turn them frequently by placing a dish over them,
and then quickly turn them, holding the dish in one
hand and the gridiron in the other. In this man-
ner you will preserve the gravy. When done, sea-
son them with pepper and salt ; baste them well
with butter, and add two table spoonsful of water,
with a little salt. Send them to the table hot.
FRIED BEEF STEAK,
48. Season your steaks with salt and pepper,
and fry them in hot lard. When done, dish them,
add a little flour to the fat they were fried in, pour
in a little water, and season with pepper and salt to
the taste ; give the gravy one boil and pour it over.
SMOTHERED STEAK,
49. Take one dozen large onions, boil them in
very little water until they are tender.
Pound and wash a beef steak, season it with
pepper and salt, put it in a pan with some hot beef
dripping, and fry it till it is done. Take it out,
put it on a dish, where it will keep hot. Then,
when the onions are soft, drain and mash them in
the pan with the steak gravy, and add pepper and
salt to the taste. Put it on the fire and as soon as
it is hot, pour it over the steak and serve it.
BAKED BEEF, AND YORKSHIRE PUDDING.
50. Rub salt on a nice piece of beef, put it on
bars, which should fit your dripping pan, set it in
40 THE NATIONAL COOK BOOK.
the oven, with a gill of water in the pan, and when
it is half done, make the pudding in the following
manner:
Beat four eggs very light ; the yelks in a pan,
the whites in a broad dish. When the yelks are
thick stir in a pint of milk, and as much flour as
will make a hatter, but not a thick one. Then stir
in the whites which must be whisked very dry ;.do
not beat the batter after the white is in ; lastly stir
in a tea spoonful of dissolved carbonate of ammo-
nia. Take out the meat, skim all the fat off the
gravy, pour in the batter and replace the meat ;
put all into the oven again, and cook it till the
pudding is done. You should make batter enough
to cover your dripping pan about half an inch deep.
When the meat is dished, cut the pudding in squares,
and place it round the dish, the brown side up.
FRENCH STEW, No J,
51. Cut up two pounds of beef, and add to it
a pint of sliced tomatoes. The tomatoes must be
peeled. Put the meat in a stew-pan and season it
well with pepper and salt, then add your tomatoes
and an ounce of butter rolled in flour. Cover it
closely, and let it simmer till the beef is tender. It
does not require any water as the tomatoes are suf-
ficiently juicy.
If the gravy should not be thick enough, add a
little flour mixed with cold water.
THE NATIONAL COOK BOOK. 41
FRENCH STEW, No. 2.
52. Cut up one pound of beef in small pieces
about an inch square, pare and slice six onions ;
put a layer of the meat and a layer of onions in a
stew-pan, with salt and pepper and a little flour
alternately till all is in, and add half a tea cupful
of water ; cover it closely and set it on a slow fire
to stew ; when about half done, if the gravy seems
too thin, add one ounce of butter rolled in flour ;
but if it should be thick enough, add the butter
without the flour.
When tomatoes are in season two tomatoes may
be cut in small pieces and stewed with the meat
Cold beef may be cooked in the same manner.
BEEF STEWED WITH ONIONS.
53. Cut some tender beef in small pieces, and sea-
son it with pepper and salt, slice some onions and add
to it, with water enough in the stew-pan to make
a gravy ; let it stew slowly till the beef is thorough-
ly done, then add some pieces of butter rolled in
flour to make a rich gravy.
Cold beef may be done in the same way, only the
onions must be stewed first and the meat added.
If the water should stew away too much put in a
little more.
STEWED BEEF'S KIDNEY.
54. Clear the kidney of all the fat, cut it in two,
4*
42 THE NATIONAL COOK BOOK.
and with a sharp knife cut out the fibre which runs
through the middle of it. Lay it in a sauce-pan
with a very little water and a little salt, cover it
close and let it stew till it is perfectly tender, then
take it up and cut it in small pieces, season it with
pepper, and more salt if requisite, and return it to
the stew-pan ; let it stew till there are about two
spoonsful of gravy remaining in the stew-pan, then
add a piece of butter and a little flour. Let it boil
once and serve it.
FRIED BEEF'S KIDNEY.
55. Clean all the fat off the kidney, cut it open
and take out the fibre which runs through it ; put
it in a stew-pan with a very little water and some
salt, and cook it till it is tender ; then season it
with pepper and more salt if required, flour it and
fry it in hot lard, add a little flour and water to
make the gravy.
Or, you may broil instead of frying it, after it has
been parboiled.
CORNED BEEF.
56. One hundred pounds of beef,
Six pounds of coarse salt,
Two ounces and a half of saltpetre,
One pound and a half of sugar,
Four gallons of water.
THE NATIONAL COOK BOOK. 43
Mix the above ingredients together and pour
over the meat. Cover the tub closely.
JEWISH METHOD OP PREPARING BEEF FOR
SALTING.
57. Take out all the veins. Sprinkle with
salt and let it lay for half an hour; wash off all
the salt and soak it half an hour in cold water,
drain it and then put it in the pickle as directed
above.
BOILED CORNED BEEF.
58. Put on the meat in cold water ; allow one
quart of water to every pound of meat. The
slower it boils the better it will be. For every
pound of meat let it boil fifteen minutes ; thus, a
piece of beef weighing twelve pounds should boil
three hours. If the beef is to be eaten cold as
soon as it is taken out of the pot immerse it in cold
water for a short time, in order to retain the
juices.
Tongues are boiled in the same manner.
BOILED TONGUE.
59. See boiled corned beef, Article 58.
-
TRIPE.
60. Scrape and wash it very clean put it in a
44 THE NATIONAL COOK BOOK.
pot with a tea spoonful of salt to every quart of
water, and let it boil till the top of each piece be-
gins to look clear it requires a great deal of boil-
ing and must be exceedingly soft.
When cold cut it in pieces, season and fry it in
egg and bread crumbs like oysters. Or, it may be
fried without the egg and crumbs, and the gravy
thickened with a little flour, and flavored with
catsup or vinegar. Serve it hot.
ROAST VEAL.
61. Season a breast of veal with pepper and
salt ; skewer the sweet-bread firmly in its place,
flour the meat and roast it slowly before a moderate
fire for about four hours it should be of a fine
brown but not dry ; baste it with butter. When
done put the gravy in a stew-pan, add a piece of
butter rolled in browned flour, and if there should
not be quite enough gravy add a little more water,
with pepper and salt to the taste. The gravy
should be brown.
PLAIN VEAL PIE.
62. Take the best end of a neck of veal, cut it
in pieces, season it with pepper and salt, and stew
it in just enough water to cover it. When it is
nearly done make a rich gravy with some butter
rolled in flour, added to the water it was stewed in.
THE NATIONAL COOK BOOK. 45
Line the sides of a deep pie dish with paste,
put in the meat and pour in the gravy, roll out a
sheet of paste and cover the top ; cut an opening in
the centre of the top, about three inches long, and
another to cross it at right angles ; turn back the
four corners and ornament with bars of paste
twisted and laid over. Set it in the oven, and when
the crust is done send it to the table in the dish it
was baked in.
VEAL POT PIE.
63. Put up some veal, the best part of the neck
is preferable to any other, wash and season it with
pepper and salt ; line the sides of your pot with
paste, put in the veal with some pieces of paste
rolled out and cut in squares, cut up some pieces
of butter rolled in flour and add to it, pour in as
much water as will cover it, and lay a sheet of
paste on the top, leaving an opening in the centre;
put the lid on the pot and put it over a moderate
fire, let it cook slowly till the meat is done ; place
the soft crust on a dish, then put the meat over it,
and on the top lay the hard crust, with the brown
side up. Serve the gravy in a boat.
To have the crust of a pot pie brown, set the pot
on a few coals before the fire, and turn it fre-
quently.
46 THE NATIONAL COOK BOOK.
FILLET OF VEAL A-LA-MODE.
64. Cut deep incisions in the meat about an
inch apart, and season it with pepper and salt.
Make your dressing with a four cent baker's loaf,
two small onions finely chopped, and an ounce of
butter, with pepper and salt to the taste ; fill the
incisions with this dressing, put the veal in a pot
with three gills of water and cover it tightly. Let
it cook slowly two hours at least. Some prefer a
little sweet marjoram or thyme, finely powdered,
added to the dressing. Take out the veal when it
is done, and thicken the gravy with a little flour.
BAKED FILLET OF VEAL.
65. Make incisions all around the bone as
closely as possible, so as not to touch each other.
Make a dressing of bread crumbs, an onion finely
chopped, a little sweet marjoram, pepper and salt
to the taste, with enough butter to cause the bread
crumbs to adhere together ; fill these incisions with
the dressing, season the meat with pepper and salt,
and skewer the strip of fat around it. Pour in
enough water to cover the bottom of the pan, put
in the rack and place the meat on it ; as the gravy
stews away add a little more water, put it in a cool
oven and let it cook three or four hours. When
done, make the gravy with some flour rolled in
butter, and add pepper and salt to the taste.
THE NATIONAL COOK BOOK. 47
FRENCH STEW OP VEAL.
66. Boil a knuckle of veal in just enough water
to cover it, with a little salt. When the veal is
tender pour off the water it was boiled in and save
it. Cut the veal in small pieces and put it in a
pan with the water it was boiled in. Add to this
two hard boiled eggs, chopped very fine, a table
spoonful of allspice in grains, (which should be
crushed but not broken fine) a quarter of a pound
of butter, a little mace and pepper, and salt to the
taste. Stir two table spoonsful of flour smoothly
in a little water, and pour into it. Set it over the
fire, let it boil for two or three minutes, pour in
two glasses of wine, and serve it hot.
STEWED VEAL.
67. Cut a slice of the cutlet in small pieces,
season it with pepper, salt, and, if you prefer it,
a little grated lemon peel and nutmeg. Pour in as
much water as will nearly cover it, let it cook slow-
ly till about half done, then make a rich gravy with
some pieces of butter rolled in flour, and add to
the water it was stewed in.
VEAL CUTLETS.
68. Cut the veal in thin slices, pound and wash
it, then dry it in a clean cloth. Beat some egg,
and have ready some bread crumbs, or grated
cracker. Season the meat with salt, pepper, and a
48 THE NATIONAL COOK BOOK*
little mace, dip each slice in the egg, then in the
crumbs, and fry them in hot lard. They should be
brown on both sides.
PRIED VEAL 'WITH TOMATOES.
69. Cut some veal in thin slices, season it and
fry it of a nice brown. Have ready some tomatoes
which have been stewed very dry; pass them through
a seive to take out the seeds. Then put them into
the pan in which the meat has been fried and add
butter enough to make a rich gravy. Pour them
hot over the veal and serve it.
Eeef is excellent cooked in the same way.
PLAIN PRIED VEAL.
70. Cut the meat in thin" slices, pound and wash
them. Season w T ith pepper and salt, and fry them
in hot lard, of a nice brown, on both sides. When
the meat is done stir a little flour into the fat and
pour in some water; set the pan over the fire, let
it boil once, then pour it over the veal, and send it
to the table.
SPICED VEAL.
71. Take some of the thick part of a cold loin
of veal, cut it in small pieces, and pour over as
much hot spiced vinegar as will cover it.
To half a pint of vinegar put a tea spoonful of
THE NATIONAL COOK BOOK* 49
allspice, a very little mace, salt and cayenne pepper
to the taste,
FRIED SWEET-BREADS.
72. Parboil them in salt and water ; -when done,
take them up and dry them in a cloth. With a
sharp knife, cut them in half, season them with
pepper and salt, and flour them, fry them in hot
lard, of a light brown. Or they may be fried as
oysters, with egg and bread crumbs, or grated
crackers.
STEWED SWEET-BREADS.
73. Put them on in very little water with some
salt, when they have cooked slowly for half an
hour, take them out. Cut them in small pieces,
and return them to the liquor they were boiled in.
Make a rich gravy of butter rolled in flour, and
pepper and salt to the taste. Mace and nutmeg
may be added if preferred.
BOILED SWEET-BREADS.
74. Wash and dry them, and rub them with
dry flour and a little salt, then put them in a stew-
pan, with water sufficient to keep them from burn-
ing. When they are tender, put them in a dish
and pour over a rich drawn butter.
SPICED CALVES' FEET.
75. Boil them as directed for fried calves' feet
5
50 THE NATIONAL COOK BOOK*
in the following receipt, and save the liquor they
were boiled in. When cold, cut them in pieces, and
put them in a jar ; take equal portions of the liquor
they were boiled in, and good sharp vinegar ; to
every pint of this mixture add a tea spoonful of
allspice crushed, two or three blades of mace, ai.d
salt and cayenne pepper to the taste. Heat the
vinegar, liquor, and spices together, and pour it
hot over the feet.
This makes a good dish for tea or breakfast.
FRIED CALVES' FEET.
76. Boil them in very little water, with some
salt. There should be no more water than barely
sufficient to cook them. When they are tender,
cut them in half, and place them on a dish to get
cold. Save the liquor they were boiled in. When
they are to be fried season them with pepper and
salt, dredge flour over them and fry them in hot
lard or butter.
They should be of a handsome brown on both
sides when done. Put some of the liquor they were
boiled in, in the pan, and make a rich gravy with
some pieces of butter rolled in flour. Pour this
over the fried feet, and send them to the table.
FRIED CALVES' LIVER.
77. Cut the liver in thin slices and lay them in
salt and water for several hours, to draw out all
THE NATIONAL COOK BOOK. 51
the blood. Then season them with pepper and salt,
and fry them in hot lard. When they are done,
thicken the gravy with a little flour, and add a
little water. Let it boil once, pour it over the liver,
and serve it.
It should be fried slowly, or it w T ill be brown on
the outside before it is done through. Some prefer
the liver fried without any gravy made for it. In
that case, lay the slices on the dish and serve.
It may be broiled and buttered.
CHITTERLINGS, OR CALVES' TRIPE.
78. Wash them and put them on to boil in
water enough to cover them, with a little salt.
When they are quite tender, drain them, put them
on a dish, and pour over them a rich drawn butter.
ROAST LEG OF LAMB.
79. Cut deep incisions round the bone and in
the flesh ; make a dressing of bread crumbs, salt,
pepper, sweet marjoram, or summer savory, and as
much butter as w r ill make the crumbs adhere to-
gether. Fill all the incisions with the dressing,
season the meat with salt and pepper, put it on the
spit and roast it before a clear fire ; when nearly
done dredge flour over and baste it with the gravy.
Skim the fat off the gravy, and add a little flour,
mixed with water ; let it boil once, and serve it in
a gravy boat.
52 THE NATIONAL COOK BOOK.
BOILED LEG OP LAMB.
80. Trim off all the loose fat, cut off the shank,
wash and wipe it dry ; dredge it with flour and tie
it in a clean cloth ; put it in boiling water enough
to cover it. The water should be salted in the
proportion of two tea spoonsful of salt to a quart of
water. Let it boil from two to three hours accord-
ing to its size. Serve it with drawn butter or rich
parsley sauce, which ever may be preferred, and
vegetables of any kind which may be in season.
LAMB STEWED WITH ONIONS.
81. This is a French dish. Peel some onions,
cut them in slices, and put them in your stew-pan ;
cut off the ends of the chops, pound them, and lay
them in with the onions and some pepper and salt.
Put in as much water as will cook them ; let them
stew slowly till they are tender, then add a piece
of butter rolled in flour to thicken the gravy.
MUTTON DRESSED LIKE VENISON.
82. Hang a leg of mutton and let it freeze.
Then cut from it slices about a quarter of an inch
thick, cook them at the table in a chafing dish with
butter and currant jelly,. and salt and pepper to the
taste.
MUTTON CHOPS.
83. Trim your mutton chops, take off the loose
THE NATIONAL COOK BOOK. 53
fat, and heat your gridiron ; grease the bars, put on
the chops over clear coals, turn them frequently,
and when done put them in a dish, butter them
well and, season with pepper and salt.
They may be served with slices of lemon.
MUTTON CHOPS WITH LEMON.
84. Wash the chops, wipe them dry, grease the
bars of your gridiron, and broil them over hot
coals. When they are done lay them on a dish
and season them with pepper and salt, and baste
them with butter ; peel and slice lemons, lay a slice
on each chop and send them, to the table.
This is the French method of serving them.
ROAST POFK.
85. Take a nice middle piece of young pork,
separate the joints and crack the bones across the
middle, but do not break the skin, score it parallel
with the ribs, wash it, put it on the spit, with a
little water in the bottom of the roaster, and to five
pounds of pork rub in well two tea spoonsful and
a half of salt, two tea spoonsful of sage and one of
cayenne pepper. Put no flour on it nor baste it
while Booking, as it softens the skin and makes it
tough. Pour the gravy into a pan, skim off a part
of the fat, stir in a little flour mixed with cold
water, add some water and let it boil once, then
5*
54 THE NATIONAL COOK BOOK.
serve it in a gravy tureen. If it should not be suf-
ficiently seasoned, add a little more pepper or salt,
as it may require.
Apple sauce is always served with roast pork.
ROAST PIG.
86. Prepare the pig by cutting off the feet,
scraping and cleansing the head and ears, cutting
out the tongue and eyes, and cleaning the throat.
Wash it perfectly clean and wipe it dry. Make a
dressing of bread crumbs, some onions finely chop-
ped, with salt, pepper, and sweet marjoram to the
taste, also butter enough to make the crumbs ad-
here together. Any spice may be added, and the
grating of a lemon, but many prefer the dressing
without spice.
Rub the pig thoroughly inside with salt, cayenne
pepper, and powdered sage, then fill it with the
dressing and sew it up. Rub the outside with salt,
cayenne pepper and sage, put it on the spit and
place it before a clear, but not too hot a fire.
Have a piece of clean sponge tied on a stick, dip it
in melted butter, and as the skin dries moisten it.
A common sized pig takes from three to four hours
to roast. An excellent filling may be made of po-
tatoes boiled and mashed instead of the bread. If
potatoes are used the dressing will require more
butter.
Roast pig is always served with haslet sauce,
THE NATIONAL COOK BOOK. 55
For directions for making it see under the head of
Sauces. Apple sauce is also thought to be an in-
dispensable accompaniment to roast pig.
STUFFED LEG- OF POZ?K.
87. Make deep incisions in the meat parallel to
the bone ; trim it so as to leave the skin longer
than the flesh ; then boil some potatoes, when they
are done mash them with a piece of butter, cayenne
pepper, salt, and an onion finely chopped and a lit-
tle rubbed sage. With this dressing fill the incisions,
draw the skin down and skewer it over to keep the
dressing from falling out ; season the outside of the
meat with salt, cayenne pepper, and rubbed sage ;
roast it slowly ; when it is done pour the gravy in a
pan, skim off the fat, and add a little flour mixed
with water ; let it boil once. Serve it with apple
or cranberry sauce. Some prefer a dressing made
of bread crumbs instead of potatoes.
PORK STEAKS.
88. Cut the steaks in thin slices, season them
with cayenne pepper, salt, and rubbed sage. They
may be broiled and buttered, or fried in hot lard,
with a gravy thickened with a little flour and
poured over them.
LEG OF PORK CORNED AND BOILED.
89. Mix salt and sugar together, in the proportion
56 THE NATIONAL COOK BOOK.
of a table spoonful of salt to one tea spoonful of
sugar ; with this mixture rub your meat all over
well, let it stand three days, and turn it every clay.
Have boiling water enough to cover it, put in the
meat, and if the water should boil away put more
in ; when it is tender, serve it with tomatoes, cab-
bage, turnips, or any vegetables in season.
SPARE RIB.
90. Crack the ribs across, separate the joints,
wash it and season it with cayenne pepper, salt, and
rubbed sage ; put it on the spit and cook it slowly
till it is done. This is served without gravy.
Or, it may be prepared in the same manner and
broiled on the gridiron.
SOUSED PIG'S FEET.
91. After they have been well scalded and
cleaned, wash them, and put them on to boil in a
sufficiency of water to cover them, with two tea
spoonsful of salt to a quart of water. Let them
boil till the bones are all loose and the flesh nearly
ready to fall to pieces. Take them out and lay
them on a dish to get cold, and save the liquor they
were boiled in ; mix equal portions of the liquor and
good sharp vinegar, with whole allspice, a few
cloves, pepper and salt to the taste. Heat the
vinegar and spice, and pour it over them. They may
THE NATIONAL COOK BOOK. 57
be sent to the table cold, or they may be heated
with a portion of the vinegar.
The feet may be boiled as for the souse, and
when cold, cut in half, dredged with flour, and fried
brown.
SCRAPPLE.
92. This is generally made of the head, feet,
and any pieces which may be left after having made
sausage meat.
Scrape and wash well all the pieces designed for
the scrapple, put them in a pot with just as much
water as will cover them. Add a little salt, and
let them boil slowly till the flesh is perfectly soft,
and the bones loose. Take all the meat out of the
pot, pick out the bones, cut it up fine, and return
it to the liquor in the pot. Season it with pepper,
salt, and rubbed sage, to the taste. Set the pot
over the fire, and just before it begins to boil, stir
in gradually as much Indian meal as will make it
as thick as thick mush. Let it boil a few minutes,
take it off, and pour it in pans. When cold, cut it
in slices, flour it, and fry it in hot lard, or sausage
fat.
Some prefer buckwheat meal ; this is added in
the same manner as the Indian. Indian meal is pre-
ferable, as it is not so solid as buckwheat.
Sweet marjoram may be added with the sage, if
preferred.
58 THE NATIONAL COOK BOOK.
HOGS-HEAD CHEESE.
93. Clean a pig's head nicely, wash it well, and
boil it in very little water, with some salt. Let it
boil until the bones fall from the flesh. Then take
it up, pick out all the bones, and with a wooden
spoon mash it up well, and return it to the water
it was boiled in. Add red and black pepper, rub-
bed sage and sweet marjoram to the taste. Boil
the whole down till it is quite thick and nearly dry ;
then pour it in pans or forms, smooth it over the
*.op with the back of a spoon, and stand it away to
get cold. Cut it in slices and send it to the table.
Some prefer spice in hogs-head cheese ; in that
case, add a small quantity of ground cloves and
mace.
BOILED HAM.
94. Wash and scrape your ham ; if it is not
very salt it need not be soaked ; if old and dry, let
it soak twelve hours in lukewarm water, which
should be changed several times. Put it in a large
vessel filled with cold water. Let it simmer, but
be careful not to let it boil, as it hardens and
toughens the meat. Allow twenty minutes to cook
each pound of meat.
When it is done, take it out of the water, strip
off the skin, and serve it. Twist scalloped letter
paper round the shank, or ornament it with sprigs
of green parsley neatly twisted round it. If it is
THE NATIONAL COOK BOOK. 59
not to be eaten whilst hot, as soon as it is taken
from the pot, set it away to get cold, then skin it,
by which means you preserve all the juices of the
meat. It may be garnished as above, or, if you
choose, you may glaze it ; the receipt for which
see under its proper head.
GLAZED HAM.
95. Beat the yelks of two eggs very light, cover
your ham all over with the beaten egg, then sift
over some grated cracker, and set the ham in the
oven to brown the glazing.
SAUSAGE MEAT,
96. Twenty-five pounds of pork.
Half a pint of salt. *
One gill of rubbed sage.
Half a gill of black pepper.
One table spoonful of cayenne pepper.
TO ROAST A HAUNCH OP VENISON.
97. Put your venison on a spit before a clear,
steady fire, cover it with some thick paper to keep
it from burning, and place it at a sufficient distance
from the fire, that it may not brown too soon. The
paper may be fastened on by sticking through it
two or three large darning needles. Turn the spit
frequently, and baste the meat with butter. Veni-
son is very unpalatable if too much cooked ; about
60 TtfE NATIONAL COOK BOOK,
two hours will be sufficient. It should never be
roasted unless it is fat. A gravy may be made of
the trimmings of the haunch stewed in very little
water, to which add the drippings from the meat,
season with pepper and salt, and thicken with butter
rolled in flour.
Some baste with melted butter and wine mixed
together. Serve with currant jelly*
VENISON STEAKS*
98. Cut your venison in slices, pound it, and
having heated your gridiron, grease the bars and
place the meat on it. Broil the venison very quickly
over clear coals, and as soon as it is done put it on
a dish, season with pepper and salt and plenty of
butter. Semi it to the table immediately. Serve
it with currant jelly. The plates should be warm .
BEST WAY OF COOKING VENISON.
99. Cut your venison in rather thin slices, pound
them, lay them on a dish, and send them to the
table.
Have a chafing-dish on the table, lay some of
the slices of venison in the pan of the chafing-dish,
throw on a little salt,, but not so much as for other
meat, a lump of butter, and some currant jelly, put
the cover on the dish, let it remain a minute or two,
take off the cover, turn the slices of meat, place it
on again, and in two or three minutes more* the
THE NATIONAL COOK BOOK. 61
venison will be sufficiently cooked. Each person
at the table adds pepper to suit the taste. Some
prefer venison cooked without currant jelly.
ROASTED RABBIT.
100. Cut off the head, open and wash it clean,
and fill it with a dressing made of bread crumbs,
some onions finely chopped, pepper, salt, a little
powdered mace, and as much butter as will cause
the crumbs to adhere together ; sew the rabbit up
after the dressing is in, put it on a spit before the
fire, and baste it with butter, whilst it is roasting.
Or it may be put in a pan with a little water, and
baked.
Make a gravy of a gill of water, an ounce of
butter, an onion finely chopped, pepper, salt and
mace to the taste.
Wine may be added, if preferred.
BAKED RABBIT PIE,
101. Cut a rabbit in pieces, wash it, and season
it with salt and pepper. Nearly cover it with cold
water, and stew it till it is tender, then add three
ounces of butter rolled in flour. If it should not
be seasoned sufficiently, add more pepper, as rab-
bits require more seasoning than many other kinds
of meat.
6
62 THE NATIONAL COOK BOOK*
Make a paste, butter your pie dish, and line the
sides. Place the pieces of rabbit in the dish, and
add just enough of the gravy to keep it from burn-
ing, then cover it with a lid of paste, leave an
opening on the top, which may be ornamented with
strips of paste, and bake it. It should be served
in the dish it is baked in. Keep the remainder of
the gravy hot, but do not let it boil or simmer,
serve it in a gravy boat, or fill the pie with the
gravy just before it is sent to the table.
RABBIT POT PIE.
102. Cut a rabbit in small pieces, season it
highly with salt and pepper. Make a paste, line the
sides of a pot with the crust, then put in the rab-
bit, with three ounces of butter cut up and rolled
in flour. Roll out some of the dough, cut it in
pieces about three inches square, and lay it in with
the pieces of rabbit ; pour in as much water as will
cover it, roll out a sheet of paste and place on the
top, leaving an opening in the centre. Cover the
pot with the lid, and let it cook slowly till the rab-
bit is done.
If when your pie is nearly done, the gravy should
not be thick enough, add a few more pieces of but-
ter rolled in flour.
When the pie is done put the top or soft crust e<
the bottom of the dish, lay the rabbit on it, then
THE NATIONAL COOK BOOK. 63
platLe the brown crust on the top with the brown
side up. Serve the gravy in a gravy boat.
FRENCH STEWED RABBIT.
103 Cut a rabbit in pieces, wash it, and put it'
in a stew-pan with salt, pepper, a little mace, and
a quarter of a tea spoonful of ground allspice ; put
in water enough to keep it from sticking to the
pan ; cover it closely and let it stew very slowly.
When about half done add a quarter of a pound of
butter, cut in pieces, and rolled in flour, and half a
pint of claret wine. If the meat should not be sea-
soned enough, add more salt, pepper or spice.
Rabbit requires a great deal of seasoning, especially
pepper.
Serve it hot. This dish is much esteemed by
many Americans.
FRICASEED RABBIT.
104. Cut your rabbit in pieces, wash it and put
it in a stew-pan with three gills of water, season it
with salt, and very highly with pepper, a little
ma 3e, and powdered cloves ; let it stew very slowly,
and when nearly done add three ounces of butter
rolled in flour. If you wish a brown fricassee the
flour should be browned before it is rolled with the
butter; if itis to be a white fricassee, after you stir
in the flour and butter add a gill of cream.
64 THE NATIONAL COOK BOOK.
SMOTHERED RABBIT.
105. Clean a rabbit, cut off the head, wash it
well, and skewer it as if for roasting. Put it in a
stew-pan with half a pint of water, some pepper,
salt, mace, and cloves, and let it simmer very
slowly ; keep the stew-pan covered in order to re-
tain the steam. When half done add a quarter of
a pound of butter rolled in flour. If the water
should stew away too much a little more may be
added. Peel some onions and boil them till they
are tender, drain and chop them fine, season with
salt, pepper and butter to the taste. When the
rabbit is done place it upon the dish it is to be served
in, then put the onions into the gravy and give them
one boil, pour them over the rabbit and serve hot.
ROASTED PIGEONS.
106. Pick the pigeons, draw and wash them ; dry
them on a clean napkin, rub them inside and out-
side with pepper and salt ; fill them with a dressing
of bread crumbs, pepper, salt, butter, and a little
onion finely minced ; skewer them, or if you choose,
tie them round with tape ; put them on the spit and
baste them frequently with butter. About twenty
minutes will cook them.
STEWED PIGEONS.
107. Cut the pigeons down the back, clean
them, cut them in four pieces, and wash and wipe
THE NATIONAL COOK BOOK. 65
them dry. Put them in a stew-pan, and for each
pair of pigeons roll an ounce of butter in a little
flour, add some pepper and salt, and water enough
just to cover them ; stew them till they are tender.
If the gravy should not be thick enough add a little
more flour.
Pigeons are prepared in the same way for pies.
BROILED SQUAB.
108. Young pigeons or squabs are the nicest
for broiling. Cut them down the back, clean them
nicely, wash them and dry them on a clean napkin.
Have ready a bed of clear coals, heat your grid-
iron, grease the bars to prevent the pigeons from
sticking, and place them over the fire ; turn them
frequently, and be careful not to let the legs and
wings burn. When they are done put them on a
dish, season them- with pepper and salt, and baste
them well with butter on both sides.
PIGEON PIE.
109. This is made in the same manner as
chicken pie.
STEWED REED BIRDS, No. 1.
110. Pick the birds, and cut and clean them
like chickens. Make a force meat of cold veal,
finely chopped with a little grated ham, some pow-
66 THE NATIONAL COOK BOOK.
dered nutmeg and mace, and a very small portion
of cloves ; season the birds inside with pepper and
salt, fill them with the dressing, rub them on the
outside with pepper and salt, tie the legs down with
a piece of thread, which must be cut off when the
birds are dished. Place them in the ste\v-pan with
a piece of butter on each and a little flour ; put a
little water in the bottom of the stew-pan to keep
them from burning, and cover them close ; when
they are tender take them out, cut off the threads,
and if the gravy should not be thick enough, add
some butter rolled in flour. Pour the gravy over
them and serve them hot.
STEWED REED BIRDS, I?o. 2.
111. Pick and singe them, and with a pair of
scissors cut them down the back ; or they may be
drawn in the same way as chickens. Wash them
and dry them on a clean cloth ; season with pepper
and salt, place a layer of birds at the bottom of
your stew-pan, dredge a little flour over them, and
add some lumps of butter; then put in another
layer of the birds, and so on till all are in,. Pour-
over them -just enough water to keep them from
burning, cover the stew-pan and let the birds cook
slowly. When they are done take them up, and
if the gravy is not thick enough, add a little butter
rolled in flour, let it boil once and pour it over the
birds.
THE NATIONAL COOK BOOK. 67
ROASTED REED BIRDS.
112. Pick your birds, and with a pair of scis-
sors cut and draw them as chickens. Wash them
clean and wipe them dry ; make a dressing of bread
crumbs, pepper, salt and butter enough to make
the crumbs adhere together ; chopped onion may
be added, with a small quantity of any kind of
sweet herb, finely powdered. Fill the birds with
this dressing, sew them up, put them on a spit, and
baste them with butter whilst they are roasting.
REED BIRD PIE.
113. Cut your birds in half, wash them and
wipe them dry ; season with pepper and salt. Line
the sides of your pie dish with paste, then place in
a layer of reed birds ; over these dredge a little
flour and put some lumps of butter ; then put in
another layer of birds, and flour, and butter, till
all are in. Put in enough water to make the gravy,
cover with a lid of paste, and bake in a moderate
oven. Leave an opening in the centre of the top
crust to let the steam escape.
FRIED REED BIRDS.
114. Pick them, cut them down the back with
a pair of scissors, wash them and dry them in a
cloth, season with salt and pepper, dip each one
first into some yelk of egg well beaten, then into
63 THE NATIONAL COOK BOOK.
bread crumbs or grated cracker, and fry them in
hot lard and butter mixed in equal portions.
The white of the egg should not be used, as the
bread or cracker crumbs will not adhere to the
flesh so well.
They may be dressed as above, and fried in the
hot lard and butter, without the egg and crumbs.
ROAST TURKEY.
115. Draw your turkey and prepare it for roast-
ing in the same manner as chickens. Make a
dressing of bread crumbs, some onions finely
minced, pepper, salt, and a little sweet marjoram,
with enough' butter to make the crumbs adhere to-
gether ; rub the inside of the turkey with pepper
and salt, fill it with this dressing, season the out-
side with salt and pepper, truss it firmly, put it on
the spit, dredge some flour over it, and place it be-
fore the fire ; baste it with butter while it is cook-
ing. Clean the giblets, boil them in very little
water, with some salt. When the turkey is done
take it up, pour the liquor the giblets were boiled
in, into the gravy which fell from it, chop up the
liver and put it in with some butter rolled in flour
to thicken the gravy, and more pepper and salt.
Serve it hot, with the gravy in a small tureen. A
very good dressing may be made of potatoes boiled
and finely mashed with onion, pepper and salt, and
THE NATIONAL COOK BOOK. 69
plenty of butter. Some fill the crop with bread
and the inside with potatoes.
BOILED TURKEY.
116. Draw your turkey, wash it clean, season it
with salt, but no pepper. Make a force-meat of some
cold veal finely minced, a little grated ham, pepper
and salt to the taste ; add also a little grated nut-
meg and powdered mace. Fill the crop of the
turkey with this force-meat, tie or skewer it well.
Dredge flour over it, and wrap it in a napkin. Put
it in a large pot with plenty of water which has
been salted. Let it boil for about two hours, which
will cook it sufficiently, unless it be a very large one.
Take it out of the napkin, place it on a large
dish, garnish the edges of the dish with double
parsley, and serve with a rich oyster sauce in a
tureen.
ROASTED DUCK, No. J..
117. Clean your ducks nicely, wash them and
wipe them dry. Rub them inside with pepper and
salt, and fill them with a dressing made of crumbs
of bread, two or three onions finely minced, some
pepper, salt, and butter enough to make the crumbs
adhere. Some use beaten egg in the dressing, but
it makes it tough and heavy. After having filled
the ducks truss them and put them on the spit;
baste them with butter whilst they are roasting.
70 THE NATIONAL COOK BOOK.
Wash the livers, first cut out the gall ; with a
sharp knife open the gizzards by cutting an in-
cision round them, but not so deep as to cut the
inner skin ; then with your fingers tear them open.
Pour boiling water on the feet and skin them ; cut
off the toes, and crack the leg in half, wash all these-
and stew them in very little water, with pepper
and salt. When the ducks are done, add the liquor
the giblets were boiled in to the gravy, which has
dropped from them, and thicken it with a little
butter rolled in flour. Serve the liver on the dish
with the ducks.
ROAST DUCK, No. 2.
118. Prepare the ducks as directed above, and
for the filling, mince two onions finely, add some
pepper, salt, and a table spoonful of powdered sage,
with an ounce of butter and some beaten egg.
Rub the inside of the ducks with pepper and salt,
put in the dressing, truss them, and put them on
the spit. For the gravy, proceed as directed above.
ROAST GOOSE.
119. Clean your goose, wash it, and wipe it
dry, then season it with pepper and salt both in-
side and out. Make a dressing of bread crumbs,
pepper, salt, butter, a little sweet marjoram, and
some onions finely minced. Fill the goose with
this dressing, truss it firmly, and put it on the spit.
THE NATIONAL COOK BOOK.
Whilst it is roasting, baste it with butter, and be
careful not to let it burn.
Clean the giblets, put them on in a stew-pan, with
very little water, some salt and pepper, and boil them.
Add the liquor they were boiled in to the gravy
which dripped from the goose. Thicken it with some
butter rolled in flour, let it boil a few minutes ; add
more pepper and salt, if necessary. Pour this
gravy in the boat, and serve it with the goose.
Some prefer a little sage added to the dressing in
place of the sweet marjoram.
A very good dressing for roast goose is to sub-
stitute potatoes boiled and finely mashed instead
of the bread crumbs, then add the pepper, salt,
onions, and sweet marjoram as before.
GIBLET PIE.
120. Wash and clean your giblets, put them in
a stew-pan, season with pepper, salt, and a little
butter rolled in flour, cover them with water, stew
them till they are very tender. Line the sides of
your pie dish with paste, put in the giblets, and if
the gravy is not quite thick enough add a little
more butter rolled in flour. Let it boil once, pour
in the gravy, put on the top crust, leaving an
opening in the centre of it in the form of a square ;
ornament this with leaves of the paste. Set the
pie in the oven, and when the crust is done take
it out.
72 THE NATIONAL COOK BOOK.
ROAST CHICKENS.
121. Clean your chickens, wash them and wipe
them dry; season them inside with pepper and salt,
make a dressing of bread crumbs, some minced
onion, pepper, salt, and as much butter as will hold
the crumbs together. Fill your chickens with this
dressing, skewer them well and season them on the
outside with salt and pepper ; put them on the spit,
dredge a little flour over, and baste them with but-
ter w r hilst they are roasting.
Boil the gizzards and livers in very little water,
take out the liver, chop it up fine, and add it to the
water it was boiled in, with a little salt ; stir into
this all the gravy which dripped from the chickens,
and thicken it with some butter rolled in flour.
Partridges are roasted in the same way.
CHICKEN PIE.
122. Cut your chickens in pieces, wash them,
and put them in a stew-pan with salt and pepper,
and water enough to nearly cover them. To each
one, rub one ounce of butter in flour, and add it to
the gravy when the chickens are done; let it boil a
few minutes. Make a rich paste, line the sides of
your pie dish, put in the chickens and half the
gravy, cover the pie with the paste ; leave an open-
ing in the centre, and ornament the top with paste
cut in flowers, or bars twisted and laid across the
centre. When the crust is done take out the pie,
THE NATIONAL COOK BOOK. 73
pour in the remainder of the gravy, and send it to
the table in the dish it is baked in. If all the gravy
is put in at once it will be apt to boil over Jthe top
and disfigure the lid of the pie.
Partridge pies are made in the same manner.
CHICKEN POT PIE.
123. Cut your chickens in pieces, wash them
and dry them in a clean napkin ; season with salt
and pepper. Line' the sides of the pot with paste,
put in the pieces of chicken, and between every
layer of chicken put a piece of butter rolled in flour,
with squares of the paste if you choose ; pour in
enough cold water to cover it, and put on a lid of
the paste ; leave an opening in the centre of the top
crust ; cover the pot, place it in front of the fire
with a few coals under it. Turn the pot frequently
that the crust may be evenly browned all around.
When it is done, if the gravy should not be thick
enough, add a little more flour mixed with butter.
Dish it by putting the top crust on the sides of the
dish, lay the chicken in the centre, and place the
brown crust on the top. Serve the gravy in a
sauce boat.
BROILED CHICKENS.
124. Split them down the back, wash them
nicely and wipe them dry. Heat your gridiron,
grease the bars, and put your chickens over clear
74 THE NATIONAL COOK BOOK.
coals. Broil them nicely, be careful not to burn the
legs and wings. When done season them with
pepper, salt, and a large piece of butter. Send
them to the table hot.
Partridges, pheasants and pigeons are broiled in
the same way.
PRIED CHICKENS.
125. Wash your chickens, cut them in pieces, sea-
son them with pepper and salt. Have in a pan some
hot butter and lard mixed ; dust some flour over
each piece, and fry them slowly till of a bright
brown on both sides ; take them up, put a little
water in the pan, add some butter rolled in flour to
thicken the gravy, and more pepper and salt if re-
quired. Young spring chickens are only suitable
for frying.
BOILED CHICKENS.
126. Clean and wash your chickens, put them
in a pot with boiling water enough to cover them ;
if the water should boil away add more, as the
skin will be discolored if not covered with water.
Put enough salt in the water to season the chickens
sufficiently when they are done; tie some tape
around them to keep them in their proper shape ;
when they are tender take them up and serve them
with rich egg sauce.
Boiled chickens are frequently stuffed with bread
THE NATIONAL COOK BOOK. 75
crumbs, seasoned with pepper, salt, a little onion,
finely chopped, and some butter; fill the chickens
with this dressing, truss them and tie tape around
them to preserve their shape. But it is preferable
to boil chickens without the filling, as it soaks the
water and becomes very insipid.
STEWED CHICKENS.
127. One pair of large chickens,
Two tea spoonsful of salt,
One tea spoonful of pepper,
Eight tea spoonsful of flour,
One pint of water.
Cut up the chickens, separate the thighs from
the lower part of the leg, cut the breast in six
parts, cut the wings in two parts, and the back in
four pieces, put them into a stew-pan with the pep-
per, salt and flour, stir all well together, and then
add the water. Let them stew till perfectly ten-
der. If the gravy should not be thick enough add
a little flour mixed with water. Fat chickens re-
quire no butter, but early fall chickens would need
a quarter of a pound to make a rich gravy.
BROWN FRICASSEE.
128. Cut your chicken in pieces, wash it and wipe
it dry ; it must be young, an old one would not be
tender when cooked in this manner ; season it with
76 THE NATIONAL COOK BOOK.
pepper and salt. Put in your pan some lard or
beef dripping, let it get hot, dredge some flour over
your chicken and fry it of a handsome brown, turn
each piece so as to have both sides done alike.
Take the pieces out, put them on a dish, put a lit-
tle water in the pan with the gravy, and a piece of
butter rolled in brown flour to thicken it. Let it
boil once and pour it over the chicken.
WHITE FRICASSEED CHICKED.
129. Cut up a chicken in pieces, wash it, and
season with pepper and salt, put it in a stew-pan
with a little water, and let it stew till nearly done ;
then add a tea cupful of cream and some butter
rolled in flour to thicken the gravy. If not suffi-
ciently seasoned, add more pepper or salt as may
be required. If the chicken is fat very little butter
is necessary. Mace or nutmeg may be added if
you like spice.
CHICKEN SALAD, No. 1.
130. A pair of large fowls,
Four table spoonsful of mixed mustard, or
eight of French mustard the French is prefer-
able
Half a pint of vinegar,
Half a pint of sweet oil,
The yelks of ten hard boiled eggs,
One tea spoonful of cayenne pepper,
THE NATIONAL COOK BOOK. 77
One tea spoonful of salt.
Six large heads of celery.
Boil the fowls in water which has been salted,
and stand them away to cool. Take off the skin,
cut the meat in small pieces about a quarter of an
inch square, then cut the white part of the celery
in very small pieces, put it in a colander, place the
colander in a pan of cold water in order to keep
the celery crisp.
Boil the eggs till the yelks are hard, which will
take twenty minutes ; mash the yelks with the oil
until they are smooth, then add the vinegar, mus-
tard, pepper and salt.
About fifteen minutes before the chicken salad is
to be sent to the table, drain the celery, mix it
thoroughly with the chicken, and then pour the
dressing over it. Stir it well.
Cold veal or turkey is very good dressed in 1 his way.
This receipt may be relied on as being particu-
larly nice. No. 2 is not quite so rich.
CHICKEN SALAD, No. 2.
131. One pair of chickens,
Eight eggs,
Half a pint of oil,
One gill of vinegar,
Mustard, pepper, and salt to the taste,
Six heads of celery.
7*
78 THE NATIONAL COOK BOOK.
Boil the chickens in water with a little salt
When cold cut the meat in small pieces about a
quarter of an inch square ; cut the celery in small
pieces and lay it in water; boil the eggs twenty
minutes, take out the yelks, mash them fine with
the oil, add the vinegar, mustard, salt and pepper.
Drain the celery, mix it with the chicken, and stir
the mixture of egg, vinegar, oil, &c., well through
the chicken and celery.
VEGETABLES.
All vegetables are better to be freshly gathered,
when left to stand long, they lose much of their
flavor.
Late in the season, when turnips, parsnips, car-
rots, &c., begin to lose their sweetness, they may
be greatly improved by adding a tea spoonful or two
of sugar to the water they are boiled in.
BOILED POTATOES, No. 1.
132. Select the potatoes as nearly as possible
of the same size. Wash and boil them with the
skins on.
Throw a little salt in the water. When they
are soft, peel them and send them to the table hot.
Or they may be mashed with butter, salt to the
taste, and milk or cream in the proportion of an
ounce of butter and half a gill of milk or cream
THE NATIONAL COOK BOOK. 79
fo ten potatoes. They should be sent to the table
immediately, as they spoil if they stand after they
are done.
Put them over the fire, in cold water, or they
will be likely to burst before they are cooked.
BOILED POTATOES, No. 2.
133. Wash ten potatoes, boil them in water,
with a little salt. When they are soft, peel them,
put them in a pan, with an ounce of butter and
half a gill of milk or cream. Mash them well, add
more salt if necessary, and put them in a vegetable
dish.
Have ready an egg beaten light ; spread the egg
over the potatoes, and brown it with a salamander,
if you have one, or wash the pan of the shovel,
heat it very hot, and hold it over the potatoes suf-
ficiently near to brown the egg.
Serve it hot.
PRIED POTATOES, No. 1.
134, Boil some potatoes in water a little salted.
When they are done, peel them, and set them away
to cool. When cold, cut them in thin slices, season
with salt and pepper, and dredge a little flour over
them.
Have ready some hot lard in a pan, pour in the
potatoes, and fry them a delicate brown.
80 THE NATIONAL COOK BOOK.
PRIED POTATOES, No. 2.
135. Boil some potatoes ; when done, peel them,
and set them away to get cold. Then chop them
up fine, and add pepper and salt to the taste. Flour
them, and fry in hot lard. They must be brown.
Some add a little vinegar just before they are
taken out of the pan.
FRIED POTATOES, No. 3.
136. Boil some potatoes, peel, and mash them
finely. To ten potatoes add half a gill of milk or
cream, and pepper and salt to the taste.
Make the mashed potato in little cakes, flour
them on both sides, and fry them in hot lard. If
there are any cold mashed potatoes left from dinner,
they may be cooked in this way for breakfast.
PRIED POTATOES, No. 4.
137. Boil some potatoes, mash and season them
with pepper and salt.
To ten potatoes chop four onions and mix with
the mashed potato, and half a gill of milk or
cream.
Make it out in small cakes, dredge flour on both
sides, and fry them in hot lard till they are of a
light brown.
PRIED SWEET POTATOES.
138. Boil some sweet potatoes till they are soft
THE NATIONAL COOK BOOK. 81
enough to pass the prong of a fork through them,
Peel them, and when they get cold slice them.
Season with pepper and salt to the taste, dredge
flour over, and fry them in hot lard. They should
he of a fine light brown.
ROASTED POTATOES.
139. Wash them, and put them in a pan, in a
moderate oven. When they can be easily pierced
by a fork, they are done.
Serve them with the skins on. Those who re-
side in the country, and have wood fires, may roast
them in the following manner. Sweep the hot
stone in front of the fire, place the potatoes on it,
and cover them with hot ashes. When they are
soft, wipe the skins and send them to the table hot.
POTATO CAKES.
140. Boil six potatoes, mash them fine, and
add to them three eggs, boiled hard and finely
chopped, with salt and pepper to the taste, and a
table spoonful of milk or cream.
Make it out in small cakes, flour them on both
sides, and fry them a delicate brown
POTATO KALE.
141. Six potatoes.
Half head of cabbage.
82 THE NATIONAL COOK BOOK.
Two ounces of butter.
One gill of cream.
Put your cabbage on to boil, with a little salt in
the water ; when it is nearly done, pare your po-
tatoes and put them in with the cabbage. When
the potatoes are soft, take them out drain the
cabbage wipe a sauce-pan, or the pot they were
boiled in, put the potatoes and cabbage into it,
mash both very fine, add the butter and cream with
salt and pepper to the taste. Set the pot over the
fire and stir it till the potatoes are hot. Serve it
immediately.
This is very good with cold meat.
POTATO SALAD.
(Jl German Dish.)
142. Six potatoes.
Six onions.
Two ounces of butter.
Pepper, salt, and vinegar to the taste.
Boil the potatoes and the onions till they are soft ;
the onions require about as long again as the potatoes.
Wipe out the pot in which the potatoes were
boiled, mash the onions in it, slice the potatoes, but
do not mash them, and add to the onions, put in
the butter, pepper, salt, and vinegar ; set it over the
THE NATIONAL COOK SOOK* 83
fire and stir it till it is hot, when it will be ready
for the table.
Some persons prefer it without the vinegar.
POTATO SAUSAGE.
143. Of cold veal finely chopped add the same
quantity of cold mashed potato, and season with
pepper and salt to the taste.
Make it out in small cakes, flour them, and fry
them a light brown.
They may be fried in sausage gravy if you have
any left.
Cold potatoes left from dinner will answer for
this dish.
STEWED TOMATOES.
144. If they are not very ripe, pour boiling
water over them, and let them stand a few minutes,
the skin will peel off very easily.
Then cut them up, put them in a stew-pan with-
out any water, and cook them till they are soft.
If they prove too juicy, dip some of the water out
and mash them fine. Season with butter, cayenne
pepper and salt.
They may be thickened with bread crumbs or
grated cracker, if preferred.
FRIED TOMATOES.
145. Wash them, cut them in half, take out
the seeds, and season them with pepper and salt.
84 THE NATIONAL COOK BOOK*
Have ready some melted butter in a pan, put
them into it, and fry them slowly till very soft.
BAKED TOMATOES.
146. Wash them, and cut them in two parts,
round the tomato, that is, so as the cells can he
divested of the pulp and seeds which they contain.
To six tomatoes take half a pint of bread crumbs,
one large onion finely chopped, one ounce of but-
ter, pepper and salt to the taste. Fill the cells of
each piece with the dressing, put two halves to-
gether, and tie them with a piece of thread. Put
them in a pan with an ounce of butter and a gill
of water, set them in a moderate oven, and cook
them till they are soft. *
When done, cut off the threads and serve them.
SCALLOPED TOMATOES.
147. Peel fine ripe tomatoes, cut them up in
small pieces, and put in a pan a layer of bread
crumbs, then a layer of tomatoes, with pepper, salt
and some pieces of butter ; then put another layer
of bread crumbs and tomatoes, and so on till the
dish is full. Spread some beaten egg over the top
and set it in the oven and bake it.
BROILED TOMATOES.
148. Wash them, cut them in half, take out the
THE NATIONAL COOK BOOK. 85
Seeds, grease the bars of your gridiron, put on the
tomatoes and broil them slowly. The bars of
the gridiron should not be very far apart. "When
they are done season them with pepper, salt and
butter, and serve them hot.
TOMATOES DRESSED AS CUCUMBERS.
149. Peel some tomatoes, cut them in slices^
add salt, pepper and vinegar, and serve them cold.
They may be dressed as above with the addition
of mustard and sweet oil.
Some prefer them peeled, sliced, and seasoned
only with salt.
TOMATO FRICANDEAU.
150. Get some slices of veal cutlets, pound and
wash them, season them with pepper and salt, and
fry them slowly till they are done. They should
be of a light brown on both sides. Stew some to-
matoes very dry, strain them through a sieve to
get out all the seeds, pour the pulp into the gravy
after the meat has been taken out, and thicken it
with a piece of butter rolled in flour. Pour this
over the meat and serve it hot.
BAKED BEETS.
151. Wash your beets, put them in a pan, and
set them in a moderate oven where they will bake
8
86 THE NATIONAL COOK
slowly* When they are very soft take them out,
remove the skins, slice them, and dress them with
butter, pepper and salt, or vinegar if preferred.
They may be boiled and dressed in the same
way.
EGG*PLANT, No. 1.
152. Pare and cut them in slices about a quar-
ter of an inch thick, season them with salt and
pepper. Have ready some hot butter in a pan, put
in the slices and fry them very slowly till they are
perfectly soft. There should be enough butter in
the pan to prevent them from sticking to the bot-
tom. Serve them hot.
EGG-PLANT, No. 2.
153. Make a batter as for fritters. Slice your
egg-plant in thin slices not more than the eighth of
an inch thick ; cut each slice in four parts, or any
size you choose, season with pepper and salt, dip
each piece in the batter, and fry them in hot lard
of a light brown on both sides.
EGG-PLANT, No. 3.
. 154. Peel your egg-plant and cut it in thin
slices, each slice may be cut in four or five pieces
according to the size of the plant. Beat some eggs
and have ready some bread crumbs or grated
THE NATIONAL COOK BOOK. 87
cracker ; season your egg-plant, dip each piece in
the egg, then in the crumbs, and fry them in hot
lard of a handsome brown on both sides.
EGG-PLANT, No. 4.
155. Put on an egg-plant in a vessel of water,
and boil it until you can pierce it with a fork, and
it is perfectly soft ; then take it out, cut it in half,
with a spoon scoop out all the inside ; season it well
with pepper and salt, have some bread crumbs or
grated cracker and beaten egg. Take up a por-
tion of the egg-plant about the size of an oyster,
with a spoon, dip it into the egg, then into the
crumbs, and fry them in hot lard of a light brown
on both sides.
EGG-PLANT, No. 5.
(French mode.)
156. Cut an egg-plant in half, bin do not cut
off the rind. Then \vith a sharp knife score it very
deeply, both lengthwise and crosswise, but be care-
ful not to break the skin in so doing. Place each
half in a pan with the scored side up, season it
with pepper and salt, and over this pour some
sweet oil or melted butter, if preferred. Set it in
an oven and cook it slowly till the plant is perfect-
ly soft. The top should be brown.
88 THE NATIONAL COOK BOOK.
BROWNED EGG-PLANT.
157. Boil an egg-plant in water which has been
salted, until it is perfectly soft; when done take it
out of the water, cut it in half and scoop out all
the inside, mash it very fine, and to every tea cup-
ful of mashed egg-plant add one table spoonful of
grated cracker and a dessert spoonful of butter,
with salt and pepper to the taste. Put it in the
dish it is to be served in, beat an egg light, spread
a portion of it over the egg-plant, then strew on
some grated cracker, and lastly spread over the re-
mainder of the egg. Set it in the oven and brown
it. Serve it hot.
PARSNIPS, No. 1.
158. Scrape and wash your parsnips and put
them on with just enough water to boil them and
no more; when they are done they should be nearly
dry. Then dish them and pour over melted butter
and a little salt, or some drawn butter.
\
PARSNIPS, No. 2.
159. Boil them as directed in No. 1, and when
done cut them in half, grease the bars of your
gridiron, put them on it over some lively coals and
brown them.
PARSNIPS, No, 3.
160. Boil them as directed in No. 1, when
THE NATIONAL COOK BOOK. 89
done mash them, season with pepper and salt, and
a small piece of butter.
PARSNIPS, No. 4.
161. Boil them as in No. 1, slice, flour and fry
them of a light brown in some hot lard.
PARSNIPS STEWED.
162. Put on a piece of pickled pork and boil
until it is about half done or a little more. Then
scrape and wash your parsnips, put them on in as
little water as will keep them from burning, then
add the pork ; when the parsnips are soft dish
them.
BOILED GREEN CORN.
163. Green corn should always be boiled on
the cob, with the inner husks on it. To prepare it
turn down the inner husks, cut off the upper end,
wash the corn, and replace the husks.
Boil it about half an hour in water salted to the
taste. It should be cooked in just enough water
to cover it.
CORN FRITTERS.
164. One tea cupful of milk.
Three eggs.
One pint of green corn grated.
90 THE NATIONAL COOK BOOK.
A little salt.
As much flour as will form a batter.
Beat the eggs, the yelks and whites separate,
To the yelks of the eggs add the corn, salt, milk,
and flour enough to form a batter, beat the whole
very hard, then stir in the whites, and drop the
batter, a spoonful at a time, into hot lard, and fry
them on both sides of a light brown color.
CORN OYSTERS.
165. One pint of grated green corn.
Two eggs.
As much wheat flour as will make it adhere
together.
Beat the eggs, mix them with the grated corn,
and add enough flour to form the whole into a
paste. Fry them of a light brown in hot lard.
HOMINY.
166. One quart of hominy or broken co^n to
one pint of beans ; pick and wash them, and put
them to soak with water enough just to cover
them. Let them soak all night ; in the morning
put all on to boil, with three pounds of pickled
pork, and more water to cover them. Boil it eight
hours. The pot will require filling up with hot
water, whilst the hominy is boiling. It requires
no stirring.
THE NATIONAL COOK BOOK. 91
SOUR KROUT
167. Six heads of cabbage.
Half a gill of salt.
Wash the cabbages nicely, line the tub with the
outer leaves, and sprinkle over a little of the salt.
Cut the cabbages very fine, and put in a layer of
cabbage and a sprinkle of salt until the whole is in.
Each layer of cabbage must be well pounded down
with a heavy pestle. Cover the top with cabbage
leaves and a little more salt. Spread over the
whole a clean cloth, and then a board to fit closely,
with a weight to press the cabbage down.
As soon as fermentation ceases, take off the board
and cloth, wash them well, and replace them. The
sour krout will now be fit for use.
BOILED SOUR KROUT.
168. One quart of sour krout.
One pound of pickled pork.
Put on the sour krout to boil, wash the pork
and put with it ; at the end of two hours take out
the pork, but let the krout boil one hour longer.
C AULIFL O WER .
169. Wash a fine cauliflower, put it in a net
and boil it in just enough water to cover it. The
water must be salted to the taste.
92 THE NATIONAL COOK BOOK.
When it is done drain it, put it in a vegetable
dish, and pour drawn butter over it.
COLD SLAW.
170. Cut a cabbage in half, and with a sharp
knife shave it down very finely.
Make a dressing of one egg, well beaten, half a
gill of vinegar, salt to taste, and a tea spoonful of
butter. Beat the egg light, add to it the vinegar,
salt, and butter. As soon as the egg is thick, take
it off the fire, set it away to cool, then pour it over
the cabbage, and mix it well together.
Some prefer a little sugar in the egg and vinegar.
HOT SLAW.
171. Cut the cabbage in half, and shave it very
finely. Put it into a stew-pan, with a piece of but-
ter, and salt to the taste; pour in just enough water
to prevent it from sticking to the pan. Cover it
closely, and let it stew, stir it frequently, and when
it is quite tender, add a little vinegar, and serve it
hot.
FRENCH SLAW.
172. Shave the cabbage as for other slaw.
To one pint of the cut cabbage, have three eggs
boiled hard, mash the yelks with a spoon, and add
gradually one wine glassful of oil, then pour in one
wine glass of vinegar, one tea spoonful of common
THE NATIONAL COOK BOOK. 93
mustard, or a dessert spoonful of French mustard,
salt and cayenne pepper to the taste.
Pour the mixture over the cabbage, stir it well,
and serve it.
MUSHROOMS.
173. Wash your mushrooms, cut off the end
of the stalks, and peel them. Put them in a stew-
pan, without any water, and season with salt and
pepper. Add two ounces of butter rolled in two
tea spoonsful of flour, to every pint of mushrooms.
Cover them closely, and let them simmer slowly
till they are soft.
SPINACH.
174. Wash it well through several waters, as
it is apt to be gritty. Put it into a pot without
any water, let it cook slowly until it is very soft.
Then drain and mash it with a piece of butter,
pepper and salt to the taste. Put it in a vegetable
dish, and strew over the top eggs which have been
boiled hard and finely chopped, or poached eggs.
SPINACH AS GREENS,
175. Spinach may be boiled with a piece of
corned beef, or pickled pork, and served as greens.
Cabbage may be boiled in the same manner, but
meat has a very strong taste when boiled with
vegetables in this way.
94 THE NATIONAL COOK BOOK.
DANDELION.
176. Pick and wash your dandelion and cut off
the roots. Drain it, and make a dressing of an
egg, well beaten, a half a gill of vinegar, a tea
spoonful of butter, and salt to the taste. Mix the
egg, vinegar, butter and salt together, put the mix-
ture over the fire, and as soon as it is thick, take it
off, and stand it away to get cold.
Drain your dandelion, pour the dressing over it
and send it to the table.
SQUASHES OR CYMLINS.
177. If they are old and tough peel them, but
if they are young, and the rind is tender, they are
better cooked with the skin on.
The round squashes may be cooked whole, but
the long ones must be cut in two or three pieces,
according to the size of the vessel they are to be
cooked in.
Stew them in as little water as possible, till they
are soft. Take them out, drain, and press them as
dry as you can. Then put them in a stew-pan, add
butter, pepper and salt to the taste. Add some
cream if you have it.
Heat them very hot and serve them.
OCHRAS.
.178. Wash them, cut them in half, season with
THE NATIONAL COOK BOOK. 95
pepper and salt ; fry them in butter till of a light
brown. They must be fried slowly.
CARROTS.
179. Scrape and wash them. Boil them in a
little water, with salt to taste. When they are
soft dish them, and pour over melted butter, or
drawn butter.
TURNIPS.
180. They should be boiled in as little water
as possible. Season the water with salt just to
taste. When they begin to lose their sweetness,
late in the season, add a little sugar, which greatly
improves their flavor.
When soft, take them up and mash them with
a little pepper, salt, butter, and cream, if you
have it.
CELERY DRESSED AS SLAW.
181. Cut the celery in pieces about a quarter
of an inch long. Make a dressing of the yelks of
three eggs boiled hard, half a gill of vinegar, half
a gill of sweet oil, one tea spoonful of French mus-
tard, or half a tea spoonful of common mustard,
with salt and cayenne pepper to the taste. Pour
this mixture over the celery, stir it well and send
it to the table.
It should be kept in cold water to make it crisp,
96 THE NATIONAL COOK BOOK,
until about fifteen minutes before it is sent to the
table, then drain it and pour the dressing over.
CELERY STEWED WITH LAMB.
(French fashion.)
182. Take six neck chops, crack the bone of
each across the middle, and put them into a stew-pan.
Cut up and wash two large heads of celery, and
mix with the meat ; pepper and salt to the taste.
Roll two ounces of butter in a little flour and add
to it, with half a gill of water. Cover it closely,
and let it simmer slowly till the celery is soft. If
the gravy stews away too much, add a little water,
and if it should not be quite thick enough, stir in a
little flour mixed with cold water.
ASPARAGUS.
183. Scrape and wash your asparagus, put it
in a net, boil it in just enough water to cover it,
with salt to the taste.
When it is done and perfectly soft, take it up,
drain it, and pour over it a rich drawn butter.
Toast is generally laid in the bottom of the dish
and the asparagus put on it, but some prefer it
without the toast.
DUTCH SALAD.
184. Choose a head of fine cabbage lettuce,
THE NATIONAL COOK BOOK. 97
Strip off the outer leaves, cut it in half, and wash
it well.
Fry a slice of ham ; when it is done, take it out
of the pan, and pour in to the hot fat one beaten
egg, and a wine glassful of vinegar, set it on the
fire, and as soon as it thickens take it off.
Cut the salad in small pieces, and pour the egg
and vinegar over it whilst it is lukewarm.
Lay the salad in a deep dish, cut the ham in
pieces about an inch square, and place on the top.
Let it stand about five minutes, and send it to the
table.
CORN SALAD.
185. This may be dressed at the table with sugar
and vinegar, or lemon juice ; or with eggs boiled
hard, vinegar, mustard, sweet oil, salt and pepper
as directed for French slaw.
Scurvy grass and lettuce may be dressed in the
same manner.
BOILED ONIONS.
186. Peel them, and boil them in equal parts
of milk and water. When they are tender, take
them up, drain them, and add salt, pepper and
butter to the taste.
Do not put salt in the water they are boiled in,
as that will curdle the milk and cause a scum to
settle on the onions.
9
98 THE NATIONAL COOK BOOK*
FRIED CUCUMBERS.
187. Slice your cucumbers lengthwise, season
them with pepper and salt, flour and fry them in
hot butter. They should be of a delicate brown
color when done.
LIMA BEANS,
188. Lima beans require from half an hour to
three quarters to boil. They should be boiled in
as little water as possible to preserve their flavor.
As soon as they are soft take them out, drain them
in a colander and season w T ith butter, pepper and
salt; pour them in a pan to be seasoned, as the
butter would run through the colander.
Add salt to the water they are boiled in.
WINDSOR OR HORSE BEANS.
189. Shell the beans, put them in a pan, and
pour boiling water over them, cover them and let
them stand where they will keep warm. In fifteen
minutes pour off the water and remove the thick
brown skin which gives them such a strong flavor
when boiled with it on. Put them in a stew-pan
with very little water, and boil them till they are
soft. Drain them and season with butter, pepper
and salt.
STRINGED BEANS.
190. Prepare the beans by cutting each end ami
THE NATIONAL COOK BOOK. 99
stripping olF the tough fibre, commonly known as
the string ; cut each bean in three or four pieces,
and stew them in very little water, which has been
salted, so that when they are done the pan will be
nearly dry. They require from one to two hours
to boil. When they are perfectly soft drain them
in a colander, then put them in a pan and season
with butter, pepper and salt to the taste. Serve
them hot.
BOILED DRIED BEANS.
191. Put a piece of pickled pork in a pot with
two quarts of water. In another pot put one quart
of dried beans, which must have been carefully
picked and washed. As soon as the beans begin
to boil take them out, put them in a colander to
drain, then put them in with the meat and just
cover the whole with water. Boil them till they
are quite soft and send them to the table.
GREEN PEAS.
192. These should be boiled in very little
water, with a tea spoonful of salt to a pint of wa-
ter, and if the peas are not very sweet add a little
sugar. When they are young fifteen minutes is
sufficient to boil them. Drain them and add but-
ter, pepper and salt to the taste.
100 THE NATIONAL COOK BOOK.
SALSIFY OR OYSTER-PLANT, No, 1.
193. Scrape the roots, wash and boil them in
water with a little salt. When they are soft take
them up, drain them and season to the taste with
pepper, and more salt if necessary. For ten roots
pour over half an ounce of melted butter.
SALSIFY OR OYSTER-PLANT, No. 2.
194. Boil the roots in water, with a little salt,
until they are soft. Take them up, mash them
very fine, add pepper and salt to the taste. Have
ready some bread crumbs or grated cracker, and a
couple of -eggs beaten. With a spoon dip out a
portion of the salsify about as large as an oyster,
dip it in the egg, then in the cracker, and fry it in
hot lard. When of a light brow r n on both sides
lay them on -a dish and send to the table. This
is a breakfast dish.
SALSIFY OR OYSTER-PLANT, No. 3.
195. Wash the roots and scrape them clean ;
grate them and add a little pepper and salt ; beat
two eggs, add a pint of milk, and stir in enough
flour to make a thick batter, also salt to the taste.
Mix the salsify with the batter, and have ready a
pan with some hot lard, dip out a spoonful of the
batter and drop in the pan, then another close by
the first, and so on. Turn the fritters, and when
THE NATIONAL COOK BOOK. 101
they are of a light brown on both sides they are
done.
They resemble oyster fritters.
SALSIFY OR OYSTER-PLANT, No. 4.
196. Boil the roots till tender, mash them and
season with salt to the taste. Make a batter as
directed in No. 3, mix the salsify with it, and pro-
ceed as before.
SAUCES.
APPLE SAUCE,
197. Pare, core and slice your apples, put them
in a kettle with water enough to keep them from
burning, cover them, and as soon as they are soft
mash them very fine. When they are nearly cold
sweeten them to the taste.
Quince sauce is made in the same manner.
LEMON SAUCE.
198. Half a pint of water,
Five ounces of nice brown sugar,
Two ounces of butter,
Three tea spoonsful of flour,
The rind of a lemon grated, and some of the
juice.
Mix the flour smoothly with a little cold water.
9*
102 THE NATIONAL COOK BOOK.
and stir it into half a pint of boiling water, let it
boil one minute, then add the sugar, the butter,
and the grated rind of one lemon. Stir in as much
of the lemon juice as will make it an agreeable acid.
Some prefer nutmeg and vinegar to the lemon.
To be served hot.
YORKSHIRE SAUCE.
199. Three ounces of butter,
Five table spoonsful of powdered sugar,
Three drops of essence of lemon,
Nutmeg or cinnamon to the taste
Beat the butter and sugar to a cream, and add
the lemon and spice.
This sauce is eaten with baked puddings, fritters,
&c. Some add a tea spoonful of brandy.
NUN'S BUTTER.
200. Take equal portions of butter and sugar ;
beat them well together, then add cinnamon and
nutmeg to the taste.
DRIED PEACH SAUCE.
201. Pick your fruit, wash it through several
waters ; then pour as much hot water on as will
cover it, and let it stand all night. The next morn-
ing put the fruit, and the water it was soaked in,
THE NATIONAL COOK BOOK. 103
into a preserving kettle, and stew the peaches till
they are very soft ; when done pass the fruit through
a colander to make it perfectly smooth, sweeten it
to your taste, put it back in the stew-pan and let
it boil once. Stand it away to cool.
CRANBERRY SAUCE.
202. Pick and wash your cranberries, and add
half a tea-cup of water to a quart ; stew them till
they will mash, then add the sugar ; let them boil
a few minutes, and pour them while warm into the
dishes they are to be served in.
WINE SAUCE.
203. Two gills of water,
Two table spoonsful of brown sugar,
Two small tea spoonsful of flour,
One ounce of butter,
One gill of wine.
Stir the sugar into the water, and as soon as it
boils add the flour, which should be mixed smoothly
with a little cold water. Let it boil one minute,
then take it off the fire, and add the butter and
wine. It should be sent to the table warm. Ad 1
ground cinnamon to your taste.
RICH WINE SAUCE.
204. Half a pint of boiling water,
104 THE NATIONAL COOK BOOK.
Five ounces of sugar,
Three ounces of butter,
Two gills of wine.
Mix the flour to a smooth paste with a little cold
water, stir this into the half pint of boiling water.
Let it boil about one minute. Take it off, and add
the sugar, (brown is the best,) butter, and wine.
Some prefer a little nutmeg.
Serve it hot.
CREAM SAUCE.
205. Boil a pint of cream, sweetened very well
with white sugar, and flavored with grated lemon-
peel, or vanilla.
Let it boil once, then take it off the fire and
strain it.
Serve it hot or cold, according to the dishes it is
to be eaten with.
VEGETABLE SAUCE.
206. Take equal quantities of ripe tomatoes
and young ochras ; chop the ochras fine, skin the
tomatoes, and slice an onion. Put all into a stew-
pan, with half an ounce of butter, salt and pepper
to the taste. Stew it very slowly. When the
vegetables are tender serve it.
With cold meat this sauce is very good.
THE NATIONAL COOK BOOK. 105
TOMATO MUSTARD.
207. Cut a peck of tomatoes in small pieces,
boil them till tender. Rub them through a sieve
to extract the pulp, which put on and boil until
nearly dry. Then add one table spoonful of cayenne
pepper, one table spoonful of black pepper, one
tea spoonful of cloves, two table spoonsful of mus-
tard seed, and two table spoonsful of salt. Boil
the whole a few moments, and when cold bottle it
and cork it tightly.
If this should not be quite salt enough, a little
more may be added before it is boiled the last time.
Put a table spoonful of sweet oil on the top of
each bottle before it is corked, to exclude the air.
EGG SAUCE.
208. Boil half a pint of milk, and stir into it
as much flour mixed with cold water as will
thicken it. Then take it off the fire, and beat in
gradually three ounces of butter ; add a little salt.
Boil two eggs hard ; chop them finely, and add
them to the milk and butter.
This sauce is used for boiled chicken or fish.
DRAWN BUTTER.
209. Boil half a pint of milk, and stir into it
as much wheat flour mixed with cold milk, as will
thicken it. Take it off the fire and beat in grad-
ually three ounces of butter. Add a little salt.
106 THE NATIONAL COOK BOOK.
This is poured over asparagus and some other
vegetables.
ONION SAUCE.
210. Peel the onions, put them on to boil in
equal portions of milk and water, but no salt, as
it will curdle the milk. When soft, drain them in
a colander, put them in a pan, chop them up finely,
and add butter, pepper and salt to the taste. Onions
for sauce ought to be white.
MINT SAUCE.
211. Choose some young mint, pick and wash
it ; chop it very fine, and pour on enough vinegar
to wet it. To every gill of vinegar allow two gills
of brown sugar.
The sugar should be dissolved in the vinegar,
then poured on the mint.
MUSHROOM SAUCE.
212. Peel and wash a quart of mushrooms, put
them in a stew-pan, with a little salt, pepper, and
two ounces of butter. Cover the stew-pan, and
simmer them slowly till they are tender. Mix
smoothly one tea' spoonful of flour with a gill of
cream, stir this into the mushrooms, let them boil
once, and serve them.
Mace, nutmeg, and cloves may be stewed with
this sauce, if spices are preferred.
THE NATIONAL COOK BOOK* 107
PARSLEY SAUCE.
213. Make some drawn butter, (see No. 209,)
and whilst it is warm stir into it some parsley finely
chopped.
CAPBR SAUCE.
214. Make a half-pint of drawn butter, (see
No. 209,) and into this stir half a wine-glass of
capers with two table spoonsful of vinegar.
HASLET SAUCE.
(For roast Pig.)
215. Put on the feet and liver of the pig with
just enough water to cover them, with a little salt*
Let them stew slowly, when the feet are tender
take them up, cut them in two or three pieces, but
do not take out the bones ; chop the liver, return it
and the feet to the liquor they were boiled in ; set
the stew-pan over the fire, add pepper, salt and
sweet-marjoram to the taste. Roll a piece of but-
ter in flour, and stir in to thicken the gravy, add
two glasses of port wine and serve it hot*
Any kind of spice may be added.
HOR3U RADISH SAUCE.
216. Grate a stick of horse-radish, mix with it
as much vinegar as will cover it, and a tea spoon-
ful of sugar, with a little salt.
This is generally eaten with roast beef or cold
meat.
108 THE NATIONAL COOK BOOK*
FRENCH TOMATO SAUCE.
217. Peel your tomatoes and cut them in small
pieces. Make a dressing for six tomatoes of a table
spoonful of sweet oil, one table spoonful of vine-
gar, half a tea spoonful of common mustard, or one
tea spoonful of French mustard, cayenne pepper and
salt to the taste. Pour this dressing over the to-
matoes, stir them well and serve them.
Tomatoes may be dressed as cucumbers, and
make a very good sauce for cold meat.
OYSTER SAUCE.
218. Cut off the beards and boil them with the
liquor with a bit of mace and lemon peel. In the
mean time throw the oysters in cold water and
then drain them ; strain the spice from the liquor,
put it into a sauce-pan with the oysters, with two
ounces of butter rolled in flour, and a gill of rich
milk or cream. Let it boil once, squeeze in a little
lemon juice, and serve it hot.
TOMATO SAUCE.
219. Wash a dozen tomatoes, cut them in
pieces but do not skin them. Put them in a stew-
pan with salt, cayenne pepper, one tea spoonful of
whole allspice, half a dozen cloves, and four or five
blades of mace. Stew them slowly till they are
Soft, pass them through a sieve to remove the skins
and spice ; put them back in the stew-pan, let them
THE NATIONAL COOK BOOK. 109
boil five minutes, then add two ounces of butter
rolled in half a tea spoonful of flour, let it boil
once, then serve it.
PICKLES*
Pickles should always be done in the very best
cider or wine vinegar, as the chemical preparations
known by the name of vinegar soften the pickles,
besides being very injurious to the stomach.
Stone or glass jars are the best for keeping
pickles, which should be always completely covered
with vinegar. When they are first put into the
jars they require attention for a day or two, to keep
them filled up, as the vinegar sinks in the jar, or is
imbibed by the pickles.
PICKLED PEPPERS.
220. If you would prefer your peppers less
pungent, cut an opening in the top of the pepper,
and take out half the seeds.
Lay them for two weeks irt salt and water which
will bear an egg. Be careful to keep them covered
with the brine. Put a board over them to keep
them under the salt and water, and take off the
scum as it rises.
If they are not yellow at the end of two weeks,
let them remain in the brine a little longer.
When yellow take them out, wash them, and put
10
110 THE NATIONAL COOK BOOK*
them in a kettle with cold water cover the top
with leaves place them near the fire, let them get
hot, but do not permit them to simmer. When
they are greened in this manner, take them out,
drain them, place them in your jars, and pour cold
spiced vinegar over them.
If you wish to stuff them, chop some cabbage
very fine, season it highly with mace, cinnamon,
cloves, and mustard seed stuff the peppers with
this preparation, and tie a thread round each one
to keep the stuffing in.
PICKLED MUSHROOMS, No. 1.
221. Choose button mushrooms ; wipe them
well with a clean cloth. Sprinkle a little salt over
them, and put them in a stew-pan, with some pieces
of mace and whole pepper corns. Simmer them
slowly till all the juice is out of them. Shake
them frequently. Let them simmer very gradually
till all the liquor is dried up, but be carefnl not to
let the mushrooms get dry. When the juice has
all evaporated, pour over them as much cold vine-
gar as will cover them, let them get hot, and put
them in jars. When cold, cover them closely.
PICKLED MUSHROOMS, No. 2.
222. Select the button mushrooms, that is, those
which are not fully blown. Cut off the ends of
THE NATIONAL COOK BOOK. Ill
the stems, scrape them, peel the tops, and wipe
them on a clean cloth.
Put them into a stew-pan, with just enough water
to prevent them from sticking to the bottom of the
pan. Shake them occasionally, to prevent them
from burning.
As soon as they are tender, pour over them some
boiling vinegar, seasoned with mace, cloves, whole
grains of pepper, and salt.
When cool, bottle them, and seal the corks.
PICKLED ONIONS.
223. Choose small white onions, peel them,
and throw a few at a time in a pan of boiling salt
and water ; as soon as they look clear take them
out carefully, and place them on a sieve to dry ;
then put in more, and so on, till all are cooked.
When they are cold, put them in jars, and pour
spiced vinegar over them.
To each quart of the vinegar, put one table
spoonful of whole allspice, half a table spoonful of
pepper grains, three or four small pieces of mace,
half a dozen cloves, and a table spoonful of mus-
tard seed. Boil all these spices in the vinegar,
and pour it, boiling hot, over the pickles.
PICKLED EGGS.
224. Boil some eggs hard ; take off the shells,
112 THE NATIONAL COOK BOOK.
put them into a jar, and cover them with cold
vinegar.
CHOW CHOW.
225. Three cabbages,
Twenty-five peppers,
Half a pint of mustard seed,
Three sticks of horse-radish, chipped.
Cut the cabbages as for slaw ; chop the peppers
very fine. Put in a jar a layer of cabbage, a very
little salt, then a layer of peppers, sprinkle over
this some horse-radish and mustard seed, and so on,
till all is in, then fill up the jars with cold vinegar,
in every quart of which dissolve two ounces of
sugar.
This is very good with hot or cold meat.
PICKLED WALNUTS.
226. Rub your walnuts well with a coarse
towel, and lay them for two weeks in salt and water
strong enough to float an egg.
Drain them, and put them in your kettle, with
fresh water enough to cover them, and let them
stand twelve hours, where they will keep hot, but
not boil.
To one hundred walnuts take one gallon of the
best vinegar, one ounce of pepper, one ounce of
cloves, half an ounce of mace, half an ounce of
THE NATIONAL COOK BOOK. 113
nutmeg, four ounces of ginger. Break the ginger
and nutmegs in pieces, bruise the pepper a little,
and put the spices into the vinegar just before it
boils. Let it boil five minutes ; pour it out, cover
it closely, and stand it away to get cold.
Place the walnuts in your jars, and strew over
them about four ounces of mustard seed, pounded
and sifted, then pour the spiced vinegar over and
cover them closely.
PICKLED PEACHES.
227. Select ripe cling-stone peaches. To one
gallon of good vinegar add four pounds of brown
sugar; boil this for a few minutes, and take off
any scum which may rise. Rub the peaches with
a flannel cloth, to remove the down, and stick a
clove in each ; put them in glass or stone jars, and
pour the liquor upon them boiling hot. When cold,
cover the jars and let them stand in a cool place
for a week or ten days, then pour off the liquor
and boil it as before, after which return it, boiling,
to the peaches, which should be carefully covered
and stored away for future use.
If your peaches are very hard, boil them in water
till tender, before you pickle them, and they will
be fit for use almost immediately.
PICKLED BEANS.
228. String-beans, or French beans, are the
10*
114 THE NATIONAL COOK BOOK.
kind used for pickling. Take off the strings but do
not break the beans; put them in strong salt and
water for three or four days ; cover them with a
board and weight so as to keep them under the
water. Then take them out, wash them, and put
them in a preserving kettle with hot water enough
to cover them, and put leaves or a cloth over them
to keep in the steam. When they are green take
them out, drain them and put them in jars ; pour
hot vinegar over them, with any kind of spice you
may like best, and a small piece of alum in each jar.
Radish pods are pickled in the same way.
PICKLED MANGOES.
229. Cut your mangoes in half, take out all the
seeds, tie them together with coarse thread, and
lay them in strong salt and water for three or four
days. Then wash and drain them, put them into
a kettle with vine or cabbage leaves over the top,
or they may be covered with a clean coarse cloth ;
pour in hot water enough to cover them, and let
them stand near the fire to keep hot. When they
are green take them out, untie them, turn the cut
side down and drain them. Cut some horse-radish
in fine slips, and mix with it some mace, cloves,
pepper, allspice and mustard seed ; fill your man-
goes with this, and if you like it add a clove of
garlic to each one, place the two sides together and
tie them again. Put them in jars and cover them
THE NATIONAL COOK BOOK. 115
with vinegar. Cut off the threads before they are
sent to the table.
PICKLED CUCUMBERS.
230. Select the small sized cucumbers for pick-
ling. They should be free from bruises and of a
fine green color, for if they are old and yellow when
picked from the vines they will never be green
when they are pickled. Wash your cucumbers in
cold water to remove all the sand and grit, put
them in your pickling tub, make a brine of salt and
water strong enough to float an egg. Pour enough
of this brine over the cucumbers to cover them ;
spread over the top a coarse cloth and over this
put the lid of the tub, which should be just large
enough to fit inside and slip down so as to press
on the cucumbers, put a weight on the lid to keep
it in its place. Let them stand in the salt and
water till they are perfectly yellow, which will be
in about nine days. When they are quite yellow
take them out, wash them in cold water and ex-
amine each one separately ; if you should find any
soft or bruised reject them, as they would be likely
to spoil the others. Put them into a preserving
kettle, cover them with hot water and vine or cab-
bage leaves, or if you have no leaves a clean coarse
towel will answer as well. Put a plate over the
top and stand them where they will keep hot, but
not simmer, as that would ruin them. When they
116 THE NATIONAL COOK BOOK.
are perfectly green take them out of the water,
drain them, and put in your jars first a layer of
cucumbers, then a tea spoonful of whole allspice,
half a dozen cloves, some strips of horse-radish, and
half a tea spoonful of mustard seed, then more cu-
cumbers, and so on till the jar is full. Pour in as
much good vinegar as will cover them, with a tea
spoonful of pulverized alum to each jar. In a day
or two examine them, and fill up the jars with
vinegar if the pickles have absorbed it so as to
leave the top ones uncovered.
If you do not wish to pickle all your cucumbers
at once, (and they are much better when they are
freshly pickled,) take them out of the salt and
water, wash and drain them. Put the brine over
the fire, boil and skim it ; let it stand to get cold ;
wash the pickle tub, wipe it dry, put the cucum-
bers into it ; examine each one that no specked
ones may be put in the tub, pour the cold brine
over them, w r ash the cloth and lid of the tub and
replace them as before. Cucumbers will keep in
this way all winter. They may be pickled a few
at a time whenever they are wanted. They must
be soaked twenty-four hours in cold water before
they are pickled ; if they are so long in salt and
water they imbibe too much salt to green them
without soaking.
Gherkins are done in the same way.
THE NATIONAL COOK BOOK. 117
PICKLED BESTS.
231. Boil your beets till tender, but not quite
soft. To four large beets boil three eggs hard, re-
move the shells; when the beets are done take off
the skin by laying them for a few minutes in cold
water and then stripping it off; slice them a quar-
ter of an inch thick, put the eggs at the bottom,
and then put in the beets with a little salt. Pour
on cold vinegar enough to cover them. The eggs
imbibe the color of the beets, and look beautiful
on the table.
PICKLED CHERRIES.
232. Pick over your cherries, remove all the
specked ones. Put them into a jar, and pour over
them as much hot vinegar and sugar as will cover
them ; to each gallon of vinegar allow four pounds
of sugar. Boil and skim it and pour it hot over
the fruit. Let it stand a week, then pour off the
vinegar and boil it as before, pour it hot over the
cherries the second time. As soon as they are cold
tie them closely.
TOMATO CATSUP, No. 1.
233. Boil half a bushel of tomatoes until they
are soft, squeeze them through a fine wire sieve
and add
One quart of vinegar,
118 THE NATIONAL COOK BOOK.
Half a pint of salt,
One ounce of cloves,
Two ounces of whole allspice,
Two ounces of ground cayenne pepper,
A dessert spoonful of ground black pepper,
Two heads of garlic skinned and separated.
Mix the whole together and boil three hours ;
bottle without straining it.
On the top of each bottle pour a table spoonful
of sweet oil, cork them closely and seal them. The
sweet oil by excluding the air tends to preserve the
catsup.
TOMATO CATSUP, No, 2.
234. Slice the tomatoes, put a layer in a deep
vessel, and sprinkle over some salt ; then another
layer of tomatoes and salt till all are in. Stand
them in the sun for two or three days, when they
are soft pass them through a sieve, and put the
pulp, thus drained out, over the fire to boil. Add
cayenne pepper, whole black pepper, mace, cloves,
allspice, and a little race ginger if you like ; let it
boil till it is thick, add a clove of garlic ; by tasting
it you can judge if it is seasoned to your taste.
When cold, bottle it off; put a table spoonful of
sweet oil on the top of each bottle, and seal the
corks.
THE NATIONAL COOK BOOK. 119
MUSHROOM CATSUP.
235. Procure fresh mushrooms, pick them care-
fully, wipe them clean, and put a layer in the bot-
tom of a pan, sprinkle over some salt, then another
layer of mushrooms and more salt until all are in ;
cover the pan and let them stand two days, mash
them well and strain them through a hair sieve.
To each quart of the pulp add one ounce and a
half of whole black pepper, half an ounce of whole
allspice, and a few blades of mace. Boil it till re-
duced to two-thirds the original quantity. When
done pour it in a pan and stand it away till the
next day, then pass it through a hair sieve and bot-
tle it for use. Put it in small bottles, on the top
of each pour a table spoonful of sweet oil to exclude
the air. Cork them closely and rosin the corks.
WALNUT CATSUP.
236. When your pickled walnuts are soft, mash
them through the vinegar which covers them, strain
it and boil it to a proper thickness. Bottle it, put
a table spoonful of sweet oil on the top of each bot-
tle, and cork them tightly ; seal the corks and it
will keep for several years.
This catsup is excellent.
PICKLED NASTURTIUMS.
237. Cut the green seeds of the nasturtiums
120 THE NATIONAL COOK BOOK.
with a piece of the stem to each. Put them in a
jar of cold vinegar.
PICKLED TOMATOES.
238. Take one peck of ripe tomatoes, prick
them with a large needle, and lay them in strong
salt and water eight days. Then take them out of
the brine and lay them in vinegar and water for
twenty-four hours. Scald a dozen small onions in
vinegar and stand the whole away to get cold.
Drain the tomatoes and add them to the cold
onions and vinegar, with two wine-glasses of mns-
tard-seed and an ounce of cloves.
PASTRY.
The flour for pastry should be of the whitest and
finest quality. It should be mixed with a broad
knife, as the moisture and warmth of the hand
makes it heavy.
The butter should be of the best quality, as if it
is a little rancid it will taste. To make puff paste
it should have all the salt washed out of it.
Iron, or block tin plates are the best for baking
pastry.
Always use cold water (in summer iced water)
to mix pastry, and if it cannot be baked immediate-
ly, set it away in a cool place.
THE NATIONAL COOK BOOK.
PUFF-PASTE.
239. One pound of butter,
One pound of flour.
Wash your butter in cold water to extract al .
the salt ; work it well with a broad wooden spoon
in order to get out all the water. Lay it between
clean napkins, put it in a tin pan or plate, set it on
the ice to get hard, but do not let it freeze. Sift
your flour in a pan, cut the butter in four equal
parts, cut one-fourth in very small pieces in the
flour, but do not touch it, as the warmth of your
hands will make the paste heavy. Add to the flour
as much cold water as will make it a stiff dough.
Turn it out on your pie-board, roll it gently into
sheets, cut one-third of the remainder of the butter
into small pieces, and lay over it, sprinkle on a very
little flour, fold it over, roll it out again, cut one-
half of the butter which is left in small pieces and
lay on, put on a little flour, and fold it as before,
roll it out again, and put on the remainder of the
butter. It should now be set on the ice, but should
not come in contact with it. When it is perfectly
cold, roll it out in a sheet thinner in the centre
than at the edges of your pie, cut it with a very
sharp knife the size you wish it. Fill with what-
ever you choose, and bake in a tolerably quick
oven.
11
122 THE NATIONAL COOK BOOK.
PLAIN PASTE.
240. One pound of flour,
Three-quarters of butter.
Put the ingredients together in the same manne?
as directed for puff paste.
COMMON PASTR
241. One pound of flour,
Half a pound of butter.
Proceed as directed for puff-paste, only the but-
ter need not be washed, nor the paste placed upon
the ice.
A very good paste may be made with the above
quantity of flour, and a quarter of a pound of but-
ter, and the same quantity of nice fresh lard.
LEMON PUDDING, No. 1.
242. Half a pound of sugar,
Half a pound of butter,
Five eggs,
The grated rind and juice of one lemon,
Half a gill of brandy.
Beat the butter and sugar. Whisk the eggs and
add to it the grated yellow rind and juice of one
lemon, and lastly the liquor. Make a puff-paste,
THE NATIONAL COOK BOOK. 123
line your pie plates with it, and pour in the mix-
ture. These ingredients will make three puddings.
It requires a moderate oven.
This is a very rich and expensive kind of pud-
ding for a plainer kind see No. 2.
In place of the liquor, a table spoonful of rose
water, and a tea spoonful of grated nutmeg may
be added.
LEMON PUDDING, No. 2.
243. Half a pound of sugar,
A quarter of a pound of butter,
Five eggs,
The grated yellow rind and juice of one lemon.
Beat the butter and sugar to a cream. Whisk
the eggs and add to it, then stir in the lemon juice
and grated rind.
Make a paste, cover your pie plates, pour in the
mixture, and bake in a moderate oven.
Two table spoonsful of brandy may be added,
if preferred, to flavor it.
ORANGE CHEESE-CAKE.
244. A quarter of a pound of butter,
A quarter of a pound of sugar,
Three eggs,
A wine glass of milk or cream,
Two ounces of sponge cake,
124 THE NATIONAL COOK BOOK.
The rind of one orange grated,
Half a nutmeg,
One table spoonful of brandy, or two of rose
water.
Pour the milk or cream over the sponge cake to
moisten it. Then stir together your butter and
sugar, whisk your eggs, mash the cake very fine,
and mix all together with the liquor and spice.
Line your pie plates with paste, fill with the
mixture, and bake in a moderate oven.
LEMON CHEESE-CAKE.
245. A quarter of a pound of butter,
A quarter of a pound of sugar,
A wine glass of milk or cream,
Two ounces of sponge cake,
Three eggs,
The grated rind of one and juice of half a
lemon.
Slice the cake, and pour over it the milk or
cream. Beat the butter and sugar together, and
stir into it. Mash the sponge cake very fine, and
add to the above. Grate the yellow rind, and
squeeze the juice of half a lemon and stir in.
Cover the pie plates with paste, fill with the
mixture, and bake in a moderately hot oven
THE NATIONAL COOK BOOK. 125
CURD CHEESE-CAKE.
246. One quart of milk,
Half a pound of sugar,
A quarter of a pound of butter,
Five eggs,
One tea spoonful of grated nutmeg,
A quarter of a pound of currants.
Warm the milk, and turn it to a curd, with a
piece of rennet, or a table spoonful of the wine in
which a rennet has been soaked. As soon as the
milk is a thick curd, take it out with a broad ladle
or spoon, and lay it on a sieve to drain. Beat the
eggs, and add the drained curd, also the sugar and
butter, which must have been beaten to a cream,
then the spice and fruit.
For those who would prefer it sweeter, more
sugar may be added.
Line your pie plates with paste, fill them with
the above mixture, and bake in a moderately hot
oven.
COTTAGE CHEESE-CAKE.
247. One pint of curd,
One gill and a half of cream,
Three eggs,
Sugar, nutmeg, and cinnamon to the taste.
Mix the curd and cream thoroughly together.
Beat the eggs, add them with the sugar and spice.
126 THE NATIONAL COOK BOOK.
Make a paste, cover your pie plates, and fill them
with the mixture.
Bake in a moderate oven.
INDIAN FLORENDINES.
248. One quart of milk,
Three eggs,
One ounce of butter,
Two table spoonsful of brandy,
Sugar to the taste,
As much Indian meal as will make the milk
as thick as pap.
When the milk boils, stir in the Indian meal till
it is thickened about like pap, then add the butter.
Set it off to cool. When cold stir in the eggs,
which must have been well beaten, then the sugar
and brandy.
They are very good without brandy.
Make a paste, cover your pie plates, pour in tho
above mixture, and bake in a moderate oven
RICE FLORENDINES,
249. One quart of milk,
Eight eggs,
Sugar to the taste,
A quarter of a pound of butter,
One tea spoonful of cinnamon,
One tea spoonful of nutmeg,
THE NATIONAL COOK BOOK. 127
Brandy, or rose-water to the taste,
Rice flour enough to thicken the milk.
Boil the milk, and stir in enough rice flour
mixed with cold milk, to thicken it about as stiff as
thick molasses. Add the butter while it is hot.
Beat the eggs, stir them in when it gets cold, and
add the other ingredients, bake in pie plates, with
an under crust only.
ORANGE PUDDING.
250. Half a pound of butter,
Half a pound of sugar,
Five eggs,
Two table spoonsful of brandy,
The rind of an orange.
Lay the rind of an orange to soak over night.
The next day boil it and mash it fine. It must be
boiled in fresh water.
Beat the butter and sugar as for cake. Whisk
the eggs and add to it, then stir in the liquor and
orange.
Cover your pie plates with rich paste, fill them
and bake in a moderate oven.
ALMOND PUDDING.
251. Half a pound of butter,
Half a pound of sugar,
128 THE NATIONAL COOK BOOK.
Five eggs,
Six ounces of sweet almonds,
Two ounces of bitter almonds.
Half a gill of rose-water.
Blanch the almonds, pound them in a mortar to
a paste with a little rose-water. Stir the butter
and sugar to a cream. Whisk the eggs, mix all
the ingredients together, line your pie plates with
paste, fill them, and bake them as directed for other
puddings.
COCOA-NUT PUDDING, No. 1.
252. A quarter of a pound of sugar,
A quarter of a pound of cocoa-nut,
Three ounces of butter,
The whites of six eggs,
Half a glass of wine and brandy mixed,
One table spoonful of rose-water.
Beat the butter and sugar smooth, whisk the
eggs and add to it, then stir in the grated nut and
liquor.
Cover your pie plates with rich crust, fill them
with the mixture, and bake in a moderate oven.
COCOA-NUT PUDDING, No. 2,
253. Haifa pound of sugar.
Half a pound of butter,
THE NATIONAL COOK BOOK. 129
<^ne pound of nut.
Eight eggs, the whites only,
Half a gill of wine and brandy mixed,
One table spoonful of rose-water.
Peel off the outer skin of the cocoa-nut, grate it
and stir it into the butter and sugar, which must
be beaten to a cream. Add the brandy, w r ine, and
rose-water, then the whites of the eggs, which must
be whisked till they are dry.
Bake in a puff paste.
APPLE PUDDING, No. 1,
254. Half a pound of the mashed apple.
Half a pound of butter,
Half a pound of sugar.
Five eggs,
Half a nutmeg,
Two table spoonsful of brandy, or rose-water
if preferred.
Peel the apples and core them; cut them in
small pieces, and stew them in very little water till
they are soft. Pass them through a sieve to free
them from lumps.
Beat the butter and sugar smooth, whisk the
eggs and add to it ; then stir in the apples, (which
should be half a pound when mashed,) brandy or
130 THE NATIONAL COOK BOOK.
rose-water and nutmeg. Cover your pie plates
with a rich crust and bake in a moderate oven.
These are very rich.
APPLE PUDDING, Wo. 2
255. One pound of grated apple,
Half a pound of butter.
Half a pound of sugar,
Six eggs,
Half a pint of cream,
The juice and grated rind of one lemon.
Grate your apples ; beat the butter and sugar
very light, whisk the eggs and add to it, add the
apples, cream and lemon. Stir all together, line
your pie plates with rich paste, pour in the mix-
ture and bake it.
A few currants may be added.
PLAIN APPLE PUDDING, No. 3.
256. One pound of the mashed apples,
A quarter of a pound of butter,
Sugar to the taste,
Six eggs,
One tea spoonful of cinnamon.
Haifa nutmeg,
Brandy or rose-water to the taste.
Peel the apples, cut them in slices, and stew
THE NATIONAL COOK BOOK. 131
them in a very little water till they are tender.
Mash them fine, and while they are hot add the
butter. Set them away to cool. Beat the eggs,
and when the apples are cold add the eggs and su-
gar, liquor and spice. Cover your pie plates with
plain paste, fill them and bake in a moderate oven.
A quarter of a pound of dried currants may be
added if preferred.
PUMPKIN PUDDING, No. 1.
257. A quarter of a pound of butter,
Sugar to the taste,
Eight eggs,
Two table spoonsful of brandy,
One tea spoonful of cinnamon,
One tea spoonful of grated nutmeg,
One pint of mashed pumpkin.
Stew the pumpkin in very little water, mash it
fine, and add the butter to it whilst it is hot; whisk
the eggs and stir into the pumpkin when it is cool
enough, and add the other ingredients. Bake in 9
light paste.
PUMPKIN PUDDING, No. 2,
258. Eight eggs,
One pint of stewed pumpkin,
A quarter of a pound of butter,
A quarter of a pound of sugar,
132 THE NATIONAL COOK BOOK.
Two table spoonsful of brandy,
One tea cupful of cream,
One tea spoonful of cinnamon,
One tea spoonful of nutmeg.
Stew the pumpkin in very little water, mash it
very fine, add the butter and stand it away to cool.
Beat the eggs, and when the pumpkin is cool add
them and the other ingredients. Line your pie-
plates with paste, pour in the pumpkin, and bake
in a moderately hot oven.
When they are to be sent to the table sift sugar
over them.
QUINCE PUDDING.
259. Six ounces of mashed quinces.
Half a pound of butter,
Half a pound of sugar,
Five eggs,
A. table spoonful of brandy.
Stew the quinces, mash them very fine, and when
nearly cold add to them the butter and sugar beaten
to a cream. Whisk the eggs very light and stir
in with the other ingredients. Cover your pie-
plates with a nice paste, pour in the mixture and
bake it.
THE NATIONAL COOK BOOK. 133
FRENCH CUSTARD PUDDING.
260. One pint of milk,
One table-spoonful of flour.
Three eggs.
Sugar to the taste,
Flavored with rose-water, essence of lemon,
or brandy.
Put on the milk to boil, mix the flour smoothly
with a little cold milk ; as soon as the milk boils
stir in the mixture of flour and milk. Let it boil
one minute, take it off and set away to cool. Beat
the eggs, and when the milk is cool add them to it
with the sugar, then the spice and rose-water, or
whatever it is to be flavored with. Line your pie
plates with paste, pour in the above mixture, and
bake it in a moderate oven.
POTATO PUDDING.
261. Haifa pound of butter,
Half a pound of sugar,
Half a pound of mashed potatoes,
Haifa gill of cream,
Five eggs,
Two table spoonsful of brandy,
The grated peel of one orange,
One tea spoonful of nutmeg,
One tea spoonful of cinnamon.
12
134 THE NATIONAL COOK BOOK.
Mash the boiled potatoes with the cream, and
when cool, add to it the butter and sugar beaten
to a cream, the eggs well whisked, and all the
other ingredients. Bake in a puff paste.
SWEET POTATO PUDDING,
262. Made as the white potato.
CRANBERRY TARTS.
263. Stew your cranberries with sugar in the
proportion of a pound of sugar to a pound of fruit,
and merely enough water to melt the sugar. When
they are done set them away to get cold. Make
some shells of puff paste and fill with the fruit.
RHUBARB TAETS,
264. Cut your fruit in pieces, strew over it
plenty of sugar, and stew it till it is soft, then mash
it fine. Line your pie plates with good light paste,
bake it, and when the shells are cold fill them with
the stewed fruit.
RIPE PEACH PIE.
265. Pare your peaches, cut them in halves or
quarters according to their size ; lay them in a dish,
and between every layer of peaches strew sugar
according to the acidity of the peach. Line your
pie plates with a paste, then put in the fruit and
THE NATIONAL COOK BOOK. 135
cover with a lid of paste, leaving a small opening
in the centre for the steam to escape.
Ripe peach pie may be made without any sugar;
when the pie is baked take off the top crust, mash
the fruit, and add as much sugar as will sweeten it.
Be careful not to break the crust as it will disfigure
the pie.
PEACH POT PIE.
266. Line the sides of a deep pot with a paste
made in the proportion of half a pound of butter to
one pound of flour. Then pare and slice some
peaches, sugar them to your taste, and fill up the pot
and cover the top with the paste, leaving an open-
ing in the middle of the crust to permit the steam
to escape while the pie is baking. Bake it in a
moderately hot oven, and when cold serve it with
cream.
QUINCE PIE.
267. The quinces are prepared in the same
manner as for quince marmalade. Make your
paste, line your pie plates, fill them with the mar-
malade, cover with a lid of paste and bake them.
Quince pies made in this way, are excellent dur-
ing the winter when fruits are scarce.
PLUM PIE.
268. Cut your plums in two, and take out the
11)6 THE NATIONAL COOK BOOK.
stones. Make a paste, line your pie plates, put in
a layer of fruit and one of sugar, in the proportion
of three-quarters of a pound of sugar to one pound
of fruit. Roll out some paste, cover the pies and
bake them in a moderate oven. Leave an opening
in the centre of the lid 1o allow the steam to es-
cape while they are baking.
QUINCE DUMPLINGS.
269. Pare and core your quinces, put them in a
sauce-pan with very little water, and as soon as
they begin to get tender take them out. Make a
paste of six ounces of butter to a pound of flour,
cover the fruit, tie them in dumpling cloths and
boil them.
PEACH DUMPLINGS.
270. Choose large free-stone peaches; peel
them, make a paste of six ounces of butter to one
pound of flour ; cover each peach with this paste,
and boil them in cloths or nets till the fruit is ten-
der. They are very nice. Serve with sugar and
cream.
APPLE DUMPLINGS.
271. Make a paste of six ounces of butter to a
pound of flour. Pare your apples, take out the
cores, and cover them with the paste ; tie them in
THE NATIONAL COOK BOOK. 137
cloths and boil them till the apples are tender.
Serve with sugar and cream, or molasses and
butter.
CHERRY PIE.
272. Stew your cherries with sugar, in the
proportion of a pound of cherries to half a pound
of sugar, and stir in a little flour to thicken the
syrup. Make a paste, as rich as you like, line
your pie plates, fill with the fruit, and cover with
a lid of the paste.
RHUBARB PIES.
273. Cut the young stalks rn pieces about half
an inch in length. Make a paste, cover the bot-
tom of your pie plate, put in the fruit with a great
deal of sugar, about four table spoonsful to each
pie : put on a cover and bake them till the fruit is
soft.
SWEET DISHES.
GUERNSEY PUDDING.
274. Half a pound of beef suet,
One pound of flour,
Half a pound of dried currants,
Half a pound of stoned raisins,
Two eggs,
12*
138 THE NATIONAL COOK BOOK.
Nutmeg and cinnamon to the taste,
Half a salt spoonful of salt.
Shred the suet, chop it fine, and rub it through
the flour. Wash, pick, and dry the currants ; seed
the raisins, mix the currants and raisins together,
and dredge over them as much flour as will adhere
to them.
Beat the eggs till they are very thick and light,
and add enough milk to form a batter stir in the
eggs, then the spices and salt, and lastly the fruit.
Dip your pudding bag into cold water, turn it
wrong side out and flour it well, then turn it back
again, pour in the batter, tie the mouth of the bag
with a strong string, but take care to leave a space
sufficient to allow the pudding to swell.
Have ready a pot of boiling water, with a plate
in the bottom to prevent the bag from touching the
bottom of the pot, put in the pudding and let it
boil two hours and a half.
Keep a kettle of boiling water to fill up the pot
as may be required. When the pudding is done,
take it out of the pot, dip it for an instant in cold
water, untie the bag, and turn it out on a dish.
To be eaten with sweet sauce.
EVE'S PUDDING-.
275. Six eggs,
Six apples,
THE NATIONAL COOK BOOK. 139
Six ounces of bread crumbs,
Six ounces of currants,
Six ounces of sugar.
Nutmeg to the taste,
Half a salt spoonful of salt.
Beat the eggs very light, add to them the apples,
which must be finely chopped, the currants, sugar
and bread crumbs, nutmeg and salt.
If the mixture should be too thick, add a little
milk.
Pour the batter in a pan leaving a space at the
top, tie a cloth tightly over the pan so as to exclude
all the water, and let it boil three hours. Serve it
with sweet sauce.
FRENCH PUDDING.
276. One quart of milk,
Ten table spoonsful of flour,
Eight eggs.
Beat the eggs very light, add them to the milk,
with the flour. Butter a pan, pour in the mixture,
and bake it. Serve it hot with sweet sauce.
SAGO PUDDING.
277. A quarter of a pound of sago,
Three pints of milk,
140 THE NATIONAL COOK BOOK.
Eight eggs,
Sugar to the taste,
A quarter of a pound of butter,
Half a pound of currants,
Half a tea spoonful of nutmeg and cinnamon
mixed.
Pick and wash the sago, and pour over it enough
warm water to cover it. Put it in a warm place,
and let it stand for three hours to soak.
Wash, pick, and dry your currants, and sift flour
over them.
Boil the sago in the milk until it is completely
incorporated with it. Add the butter and stand it
away to cool. Beat the eggs, and stir them into
the milk ; add the sugar, fruit, and spice.
Butter a deep dish, pour in the mixture and
bake it.
FRENCH BREAD PUDDING.
278. One-half of a four cent baker's loaf,
One quart of milk,
Three eggs,
One gill of dried currants,
Sugar to the taste.
Boil the milk, slice the bread, and pour the boil-
ing milk over it. Stand it away to cool.
Beat the eggs, and add them and the sugar when
THE NATIONAL COOK BOOK. 141
the milk is cool. Wash, pick and flour the cur-
rants, and stir them in to the mixture. Put it in a
pudding dish, and bake it half an hour in a mode-
rate oven. Serve it with or without sweet sauce.
GREEN CORN PUDDING.
279. Cut off the cob one dozen ears of green
corn whilst in the milky state. Beat five eggs very
light, add to them one quart of milk, with sugar
to the taste, stir in the grains of corn, butter tho-
roughly the bottom and sides of a pudding pan,
pour in the mixture, and bake it in a very moderate
oven for three hours. It may be eaten with any
kind of sweet sauce ; or the sugar may be left out
of the pudding, and then it may be eaten hot for
breakfast with butter.
RICE CUP PUDDINGS.
280. Pick and wash a tea cupful of rice, and
boil it in a quart of milk till it is very thick and
dry ; add to this whilst it is hot, a pint of rich
milk or cream, and two ounces of butter. When
it is sufficiently cool, add three eggs, well beaten,
and sugar to the taste. Butter your cups, pour in
the mixture, and bake in a moderate oven. Grate
nutmeg, over the top, and serve them with cream.
NEWCASTLE PUDDING.
2S1. Make a custard of six eggs to a quart of
142 THE NATIONAL, COOK BOOK.
milk and sugar to the taste. Beat the eggs ; stir
them in the milk, and add the sugar. Butter some
bread, lay it in the bottom of a dish, then strew
over it some currants, then another layer of but-
tered bread and currants. Pour on the egg and
milk prepared as above, and bake it until the cus-
tard is thick.
PEACH BAKED PUDDING.
282. Line a deep pudding dish with slices of
baker's bread cut thin. Fill up the dish with ripe
peaches cut in pieces and sugared, cover the top
with some bread sliced thin, buttered and dipped
in the yelk of an egg well beaten. Set the pud-
ding in the oven and bake it. Serve it with milk
or cream.
FARMER'S APPLE PUDDING.
283. Stew some tender apples ; if the apples
are juicy they will require very little water to cook
them; add to one pound of the mashed apple,
whilst it is hot, a quarter of a pound of butter, and
sugar to the taste. Beat four eggs and stir in when
the apple is cold.
Butter the bottom and sides of a deep pudding
dish, strew it very thickly with bread crumbs, put
in the mixture, and strew bread crumbs plentifully
over the top. Set it in a tolerably hot oven, and
when baked, sift sugar over.
This is good with a glass of rich milk.
THE NATIONAL COOK BOOK. 143
It is a good substitute for pie, and can be eaten
by those who cannot partake of pastry.
RICE PUDDING, No. 1.
284. Half a tea cup of rice,
Two ounces of butter,
Three pints of milk.
Five eggs,
Sugar to the taste.
Put the rice and milk together, and simmer it
gently till the rice is soft, then take it out and
add the butter while the rice is hot. Set it away
to cool. Beat the eggs, stir them in when the rice
is cool, and add the sugar. Put the mixture in a
pudding dish, place it in a moderate oven, and as
soon as it forms a custard take it out.
Grate nutmeg over the top.
RICE PUDDING-, No. 2.
285. One quart of milk,
Rice flour enough to thicken the milk,
Six eggs,
Two ounces of butter,
Sugar to the the taste.
Boil the milk and thicken it with rice flour mixed
with cold milk. It should be about as thick as
pap.
144 THE NATIONAL COOK BOOK.
Add the butter while the milk is hot. When
cool add the heaten eggs, and sugar to the taste.
Put it in a deep dish and bake it till a fine cus-
tard is formed.
Dried currants may be added before it is baked,
also a little lemon or rose-water.
BOILED RICE PUDDING.
286. Pick and wash your rice, tie it in a pud-
ding bag, allowing it room to swell. Boil it till
the rice is soft, and serve it with sugar and cream,
or molasses and butter.
RICE PUDDING WITH FRUIT.
287. Put your rice in a stew-pan, with very
3ittle milk ; that is, to one cup of rice one gill of
milk. Stand it where it will be hot, but not boil ;
when the rice has absorbed all the milk add to it a
quarter of a pound of dried currants, and one egg,
well beaten. Boil it in a bag till the rice is tender,
and serve it with sugar and cream.
More fruit may be added to the rice if it should
be preferred.
RICE CUPS.
288. Boil some rice in very little milk so as it
may be perfectly dry when done. Mash it fine,
and while it is hot add a little butter and sugar to
THE NATIONAL COOK BOOK. 145
the taste. Put the rice in cups ; you should fill
them as full as they will hold, by pressing the rice
into them. When they are cold, turn them out on
a dish, pour a custard round them, and eat them
with cream.
PLUM PUDDING,
289. One quart of milk.
Six eggs,
A quarter of a pound of seeded raisins,
A quarter of a pound of currants,
Sugar to the taste.
Beat the eggs, and add them to the milk with
the fruit. Pour it in a pudding dish, cover the top
with slices of bread well buttered. First dip the
bread in the milk, so as it may be brown when it
is baked.
This is generally eaten cold. It may be flavored
with lemon or vanilla.
BOILED PUDDING, No. 2*
290. Pour over a pint of the crumbs of baker's
bread as much boiling milk as will moisten it,
mash it smoothly in the milk. Beat the yelks of
four eggs and add them to the bread and milk, beat
it very hard ; then whisk the whites of the eggs
and stir in gently with as much flour as will make
a batter. Fruit may be added if preferred, but the
13
346 THE NATIONAL COOK BOOK.
pudding will be lighter without. Rinse your pud-
ding bag, flour it on the inside, pour in the batter,
tie it very closely, leaving room for it to swell.
Boil it two hours.
BOILED PUDDING, No. 2,
291. Eight eggs,
One quart of milk,
One pint of flour,
Salt just to taste.
Beat the eggs very light, the yelks and whites
separate the yelks should be as thick as batter
add to them the flour and milk alternately, and
very gradually, beating it hard all the time ; then
stir in the whites, but do not beat it after they are
in. The whites should be very dry. Wet your
pudding bag, wring it dry, flour the inside, and
pour in the pudding. It requires one hour to boil,
and is very delicate, being very little thicker than
a custard. Serve it with any kind of sweet sauce.
This makes a light wholesome pudding.
INDIAN BOILED PUDDING.
292. One quart of milk,
Four eggs,
Haifa pound of dried currants,
Two ounces of butter,
THE NATIONAL COOK BOOK. 147
Salt just to taste,
Indian meal sufficient to form a batter.
Stand the butter near the fire where it will dis-
solve without getting hot. Stir as much Indian
meal in the milk as will form a thick batter, then
add the salt and melted butter. Separate the yelks
and whites of the eggs ; beat the yelks very thick
and light, and add to the batter ; whisk the whites
till they are very dry, stir them gently into the
mixture. Have your currants washed, picked and
dried, flour them and stir in at the last.
Dip your pudding bag in water, wring it out,
turn it wrong side out, flour it well, turn it again,
pour in the mixture and tie it closely with a strong
string, taking care to leave room at the top of the
bag for the pudding to swell.
Have ready a pot of boiling water, put the pud-
ding in, and have a kettle of boiling water to fill
it up as it boils away. Keep the pudding boiling
all the time, as it would be heavy if it should
cease. Let it boil three hours. When done im-
merse the bag for an instant into a pan of cold wa-
ter, untie the string, turn back the bag and place
your pudding on a dish. Serve it immediately.
To be eaten with any kind of sweet sauce.
INDIAN BAKED PUDDING.
293. One pint of Indian meal,
148 THE NATIONAL COOK BOOK.
One heaping table spoonful of wheat flour,
A table spoonful of butter,
Four eggs,
Salt just to taste,
Milk enough to form a batter.
Stand your butter near the fire to warm, add it
to the Indian meal, then the salt and milk. Beat
the eggs very light, the yelks and w r hites separate ;
add the yelks to the Indian batter, then the whites
alternately with the flour. Do not beat it after the
whites are in. Butter a pan, pour in the batter,
and bake it in a moderate oven.
This pudding is very good with a quarter of a
pound of currants and a quarter of a pound of rai-
sins, floured and stirred into the batter.
To be served with sweet sauce of any kind.
OXFORD PUDDING.
294. Half a pint of bread crumbs,
One pint of milk,
Six eggs,
Two ounces of butter,
Half a pint of cream,
A quarter of a pound of dried currants,
Sugar and nutmeg to the taste.
After the bread is soaked in the milk, which
should be warm, mash it very smooth and add the
THE NATIONAL COOK BOOK. 149
butter while it is hot. Beat the eggs very light,
the yelks first, and stir them into the bread and
milk, then add the cream, sugar, nutmeg and fruit.
Lastly have the whites whisked to a dry froth ;
stir them gently into the mixture ; butter your cups,
half fill them with the batter, and bake them in a
tolerably hot oven. Serve with pudding sauce.
COLLEGE PUDDING.
295. Four eggs,
One pint of milk,
A little salt,
Flour to make a rather thin batter,
One dessert spoonful of dissolved carbonate of
ammonia.
Beat the yelks of the eggs very light, add the
salt, milk and flour. The batter must not be thick.
Beat the whole very hard for ten or fifteen minutes.
Then stir in gently the whites of the egg, which
should have been whisked very dry. Do not beat
the batter after the whites are in, only stir it suffi-
ciently to incorporate them with it. Lastly add
the ammonia. Butter well a cake mould or iron
pan, pour in the mixture and bake it in an oven
about as hot as for bread.
This pudding is very nice with wine or lemon
sauce. Cream sauce may be served with it if pre-
ferred,
13*
150 THE NATIONAL COOK BOOK.
BLANC MANGE.
290. One pint of milk.
One pint of cream,
One ounce of isinglass,
The grated rind and juice of one lemon,
Sugar to the taste.
Boil the milk and pour it whilst hot over the
isinglass, let it stand near the fire until it is per-
fectly dissolved,, then strain it through a flannel
jelly bag into the pint of cream, to which add the
grated rind and juice of one lemon, and sugar to
the taste. Let the whole boil once ; take it off the
fire, strain it again through your jelly bag, and
pour it in moulds. Set it in a cool place.
CLEAR BLANC MANGE.
297. Boil four calves' feet in three quarts of
water until the water is reduced to one quart, then
strain it through a flannel jelly bag and stand it
away to cool. When it is perfectly cold scrape off
all the fat, which will be congealed in a cake on
the top ; after you have scraped all off as clean as
you can get it, take a piece of clean damp sponge,
or soft cloth a little damp, and wipe the top of the
jelly and the inner edge of the vessel which con-
tains it, lest any of the grease should be combined
with the jelly when it is melted, as it would destroy
its transparency. Break the jelly in pieces, put it
THE NATIONAL COOK BOOK. 151
in a preserving pan, add to it one pound of pulve-
rized white sugar, half an ounce of bitter almonds
pounded in a mortar with a little rose-water ; put
the almonds in the mortar one at a time, so as to
pound them very finely, they should be like cream
when done ; strain them and add them to the jelly
with a table spoonful of rose-water. Place the
preserving pan in a vessel of boiling \vater, let it
stand till it gets very hot, but do not let it boil.
Strain it through the jelly bag several times, and
when perfectly clear pour it in moulds ; wet them
inside first to prevent the jelly from adhering to
them, and stand them in a cold place. When you
strain the jelly do not squeeze the bag, as by that
means you force the sediment through it; and by no
means wash it, as it is impossible to wring it per-
fectly dry, and consequently the jelly will be Ihin-
ned ; scrape it on the in-side as clean as you can
each time.
CHARLOTTE DE RUSSE.
298. Get a sponge cake which has been baked
in a mould, and weighing about two pounds or lit-
tle more. Place this in the centre of a deep china
or glass dish. Mix together half a pint of wine
with half a pint of water, and sweeten it well with
white sugar. Pour this over the cake, which should
have been baked the day before ; let it stand till it
has absorbed as much of the wine as it will take
152 THE NATIONAL COOK BOOK.
up, then make a custard according to the following
directions : Put over the fire three half-pints of
milk, well sweetened and flavored with lemon or
vanilla, and as soon as it is ready to boil stir in very
gradually the yelks of six eggs which should have
been well beaten. As soon as the milk and egg
begins to bubble a little at the edges, take it off the
fire. When the custard is lukewarm pour it round
the cake in the dish ; whisk the whites of the eggs
to a stiff, dry froth, sweeten them with powdered
white sugar and flavor with essence of lemon or
lemon juice. Pile the whites on the top of the cake
and serve it immediately .\y
PEACH CHARLOTTE.
299. Line the bottom and sides of a dish with
slices of fresh sponge cake. Pare some ripe peaches,
cut them in halves, sprinkle sugar over them, and
fill up the dish. Then whisk a pint of sweetened
cream ; as the froth rises, take it off till all is done.
Pile the cream on the top of the peaches and send
it to the table.
SAVOY CHARLOTTE.
300. Lay some slices of sponge cake in the
bottom of a deep dish ; moisten it with wine.
Make a custard of one quart of milk and five eggs,
with as much sugar as will sweeten it. Beat the
eggs, stir them into the milk with the sugar, pour
THE NATIONAL COOK BOOK. 153
it in a pan, place the pan in a vessel of water, put
it in the oven, and as soon as the custard is thick,
set it away to cool. With a silver spoon lay the
custard over the cake. Take half a pint of cream,
flavor it with wine and white suo;ar, whip it to a
froth, and as the froth rises, take it off carefully
and lay it on the custard.
The wine may be dispensed with, and the char-
lotte be very nice, if made according to the above
directions.
CHERRY CHARLOTTE.
301. Stone and stew some morella cherries ; to
each pound of cherries add three-quarters of a
pound of sugar, and one tea spoonful of flour, mixed
smoothly with a little water. When the fruit is
done, butter some baker's bread, lay it on a dish,
spread some of the stewed fruit over it, then put
another layer of bread and fruit ; cover the top
with the fruit.
This is very nice served with cream.
RICE MILK.
302. Two quarts of milk,
Two gills of rice,
Sugar to the taste.
Pick and wash the rice, put it in the milk, and
set it over a slow fire to boil.
154 THE NATIONAL COOK BOOK.
When the rice is very soft, add sugar to the
taste, pour it into a bowl, and stand it away to
cool.
Grate nutmeg on the top.
RICE FLUMMERY.
303. One quart of milk.
One ounce of butter,
Sugar to the taste,
Rice flour enough to thicken the milk.
As soon as the milk begins to boil, stir in as
much rice flour as will make it as thick as a stiff
batter.
Add the butter and sugar, turn it out in cups,
and stand it away to get cold.
Serve it with cream and nutmeg if preferred.
It would be better to place the vessel in which
the milk is to be boiled in a pan of hot water,
which will prevent the milk from burning, should
the fire be hot.
APPLE FLOATING ISLAND.
. 304. Stew in a sauce-pan, with very little
water, eight or nine fine apples ; when they are
soft, pass them through a sieve, and season them
with nutmeg and pulverized sugar to the taste.
Whisk to a froth the whites of four or five eggs,
mix them gradually with the apples ; stir in one
THE NATIONAL COOK BOOK. 155
table spoonful of rose-water. Sweeten some cream
or rich milk, and place the above mixture upon it
in heaps.
This is a very nice dish.
FLOATING ISLAND.
305. One quart of milk,
Sugar to the taste,
The whites of three eggs.
Sweeten the milk to your taste, and to it add
wine, if you prefer it. Then whisk the whites of
the eggs to a dry froth, and to every egg add one
tea spoonful of currant, quince, or any kind of jelly
you choose, add also one tea spoonful of white
sugar to each white.
Pile the froth upon the milk, and serve it soon,
as the whites will fall.
WHIPS.
306., The whites of three eggs,
Sugar to the taste,
One pint of milk or cream.
Mix the whites of the egg (without beating them)
into the milk. Sweeten it to your taste, then whisk
it to a froth, which must be taken off and put in
glasses as it rises. The milk may be flavored with
lemon or vanilla.
156 tHfc NATIONAL COOK BOOK*
SYLLABUB.
807. Half a pound of sugar.
Three pints of lukewarm milk or cream,
One tea cupful of wine.
Dissolve the sugar in the wine, then pour in the
milk, in a small stream, from a vessel, holding it
Up very high so as to cause the milk to froth. In
the country it is best to milk into the bowl, the
last of the milk which is taken from the cow is
richer*
VANILLA CUP CUSTARDS.
308. Pound a vanilla bean in a mortar, and
stir it into three pints of milk, eight well beaten
eggs, and sugar to the taste.
Fill your cups, place them in a pan of hot water,
set them in the oven, and as soon as a custard is
formed take them out*
They are very nice if placed on the ice in warm
weather an hour or two before they are served.
HASTY PUDDING, OR FARMER'S RICE.
309. Beat one egg very light, and add to it as
much flour as it will moisten. Rub it through
your hands until the flour is in fine dry lumps like
bread crumbs.
Put on a quart of milk to boil, and when boiling,
stir in as much of this flour as will make it very
THE NATIONAL COOK SOOK. 15?
thick. Serve it with butter and sugar, and rich
cream if you have it.
SPANISH FRITTERS.
310. Cut the soft part of bakers* bread in
slices a quarter of an inch thick, and of any form
you choose. Take a pint of milk or cream, three
well beaten eggs, half a tea spoonful of nutmeg
and cinnamon mixed, three drops of the essence of
lemon, and sugar to the taste, stir all well together
and pour over the pieces of bread. When they
have absorbed as much of the milk as they w r ill,
take them out before they get too soft, and fry them
of a nice light brown on both sides.
They may be served with or without sweet
sauce.
APPLE FRITTERS.
311.. One pint of milk,
Three eggs,
Salt just to taste,
As much flour as will make a batter.
Beat the yelks and whites separately, add the
yelks to the milk, stir in the whites with as much
flour as will make a batter ; have ready some ten-
der apples, peel them, cut them in slices round the
apple ; take the core carefully out of the centre of
each slice, and to every spoonful of batter lay in a
14
168 THE NATIONAL COOK BOOK.
slice of the apple, which must be cut very thin
fry them in hot lard of a light brown on both sides,
ORANGE FRITTERS.
312. These are made as the above, only a slice
of orange is to be substituted for the apple.
GERMAN PUFFS.
* 313. One pint of milk,
Three eggs,
One pound of flour,
One dessert spoonful of dissolved sala3ratus,
A tea spoonful of butter.
A salt spoon of salt.
Beat the yelks and whites of the eggs separately.
The yelks must be as thick as batter, and the whites
perfectly dry.
Add to the yelks half the milk and half the flour,
stir it well until the batter is smooth, then add the
remainder of the flour and milk.
Warm the butter and stir in and beat the batter
thus made till it is light and full of bubbles.
Stir in the salseratus, and lastly the whites but
do not beat it after the whites have been added, as
that will make it tough.
Butter tea cups, or an earthen mould, pour in
the batter, and bake it in a moderate oven.
THE NATIONAL COOK BOOK. 159
Serve with butter and sugar, or any kind of
sauce which may be preferred.
They require from half an hour to three-quarters
to bake.
SNOW CUSTARD.
314. One quart of milk,
Eight eggs,
One vanilla bean, or a little grated lemo-n peel.
Beat the eggs, leaving out the whites of four,
add them to the milk. Pound the vanilla bean in
a mortar, and mix it with the milk. Pour the whole
in your pudding dish, place it in a pan of boiling
w r ater, and when the custard is thick set it away
to cool.
About fifteen minutes before it is to be served,
beat the whites to a dry froth, sweeten with fine
w r hite sugar, pile it on the top and send it to the
table. If suffered to stand the white of egg will
fall.
BOILED CUSTARD.
315. Eight eggs,
One quart of milk,*
Sugar to the taste.
Add the sugar to the milk with any thing to fla-
vor it you choose. Set it over the fire, and as soon
as it begins to boil stir in the beaten eggs very
160 THE NATIONAL COOK BOOK.
gradually stir all the time one way ; as soon as it
is thick take it off the fire, or it will curdle. Fill
your cups and stand it away to cool. Grate nut-
meg over before they are sent to table.
BAKED PEARS.
316. Wash them, put them in a deep pan, strew
over plenty of white or brown sugar, and pour very
little water in the bottom of the pan. Put them in
a moderate oven and let them cook slowly till the
fruit is soft. Serve them with cream.
STEWED CHERRIES.
317. Stone some cherries, and to every pound
of fruit add half a pound of sugar. When they
are done set them away to get cold. Serve them
with cream.
BAKED APPLES.
318. Wash the apples, take out the cores, and
put them in a deep pan ; strew sugar over them,
and bake them in a cool oven till they are soft.
Serve them with cream.
A piece of lemon peel may be stuck in the cen-
tre of each apple before it is set in the oven.
BLACKBERRY MUSH.
319. Put your fruit in a preserving kettle, mash
THE NATIONAL COOK BOOK. 161
it to a pulp, with sugar enough to make it quite
sweet. Set it over the fire, and as it begins to
simmer stir in very gradually two tea spoonsful of
flour to a quart of fruit. It should be stirred all
the time it is boiling. Serve it either warm or
cold, with cream.
Raspberries may be cooked in the same way.
RICE DUMPLINGS.
320. Put your rice in a stew-pan, and pour on
each cup of rice one gill of milk ; stand it near the
fire where it will keep hot but not boil. As soon
as it has absorbed all the milk, pare your apples,
take out the cores, and put the rice around them
instead of paste. Boil them until the apple is soft.
They should be tied in dumpling cloths.
GLAZED CURRANTS.
321. Select large ripe bunches of currants,
wash them by dipping them in a bowl of cold wa-
ter, and drain them dry ; have ready the whites of
two eggs, give them three or four beats, dip the
bunches in the egg, place them on a sieve so as not
to touch each other, sift powdered sugar over
them and place them in a warm place to dry. The
whites of the eggs should only be broken, but not
beaten till dry, or they will not adhere to the fruit.
14*
162 THE NATIONAL COOK BOOK.
GLAZED STRAWBERRIES
322. Choose large ripe strawberries, pick them
off the vines so as the stems may all adhere to the
fruit. Dip them one at a time in a vessel of cold
water and place them on a sieve to dry. Beat the
whites of two or three eggs, according to the quan-
tity of fruit. The egg should be beaten very little
or it will not adhere to the fruit, dip the berries in
the egg one at a time, place them on a sieve so as
not to touch each other, and sift powdered white
sugar over them. They are very ornamental to a
dessert table. Bunches of grapes, oranges peeled
and quartered, or any small fruit may be done in
the same manner.
STEWED RIPE PEACHES.
323. Take ripe peaches, cut them in half, and
to every pound of fruit allow half a pound of sugar,
and half a wine-glass of water. Peel your peaches,
sprinkle the sugar over them, and stew them till
tender. Stand them away to cool and serve them
with cream.
COLD CUSTARD.
324. Sweeten to your taste, one quart of milk
with white sugar ; stir into it a table spoonful of
wine in which a rennet has been soaked ; if this
does not flavor the milk sufficiently add some more
wine without the rennet ; or, if the use of wine is
THE NATIONAL COOK BOOK. 163
an objection, the rennet may be soaked in water.
In warm weather one hour before it is to be served
will be the proper time to make it, as it is not good
if the curd is hard. As soon as the rennet is put
into the milk stir it and pour it in cups to coagu-
late. Or you may serve it in a glass bowl. It is
to be eaten with cream.
It may be made as above directed, without the
sugar, and served with sweetened cream and grated
nutmeg.
APPLE CREAM.
325. Stew half a dozen tender apples, mash
them to a pulp ; whisk the whites of six eggs till
they are very light, and as soon as the apples are
cold add them to the eggs with five ounces of pul-
verized loaf sugar. Whisk the whole till it will
stand up w T hen placed on a dish.
Serve it with sweetened cream flavored with
lemon, vanilla, or wine.
TEA CAKE.
SHORT CAKES.
326. Half a pound of butter,
A pound of flour; cold water to form a dough.
Cut up the butter in the flour, and rub it until
they are thoroughly mixed. Roll the dough out
164 THE NATIONAL COOK BOOK.
in sheets, and cut the cakes with a cutter or tum-
bler. Serve them hot, split them open, and eat
them with butter.
MUFFINS.
327. Four eggs,
One quart of milk,
Two ounces of butter,
One gill of yeast,
Salt just to taste,
Enough flour to make a hatter.
Warm the milk and butter, beat the eggs and
stir in the milk, then add flour enough to make a
thick batter, add the yeast and set it to rise.
Butter your bake-iron and the inside of your
muffin-rings, place the rings on the iron and fill
them three parts full of the batter. The iron
should not be too hot or they will not be done
through. Split or tear them open, butter them,
and send them to the table hot.
HARD BISCUITS.
328. Four pounds of flour,
Three ounces of butter,
Four eggs,
Salt to taste,
Milk enough to form a dough.
THE NATIONAL COOK BOOK. 165
Take out a tea cupful of the flour and set it
aside. To the remainder add the butter cut up
small, the eggs well beaten, a little salt, and milk
enough to form a dough. Knead the dough well,
then roll it out, sprinkle over it a portion of the
reserved flour, roll it out again and sprinkle on
more flour till all the flour is used. Roll it out
thin, cut out your cakes, and bake in a moderate
oven.
YORKSHIRE BISCUITS.
329. Three pounds of flour,
One gill of yeast,
A quarter of a pound of butter,
Three eggs,
Milk enough to form a dough.
Rub the butter and flour together. Beat the
eggs and add them, then the yeast and milk to form
a dough. Stand it away to rise, when light make
it out in biscuits, butter your tins, place the bis-
cuits on them, let them rise again and bake them.
POTATO ROLLS.
330. Four large potatoes boiled,
One table spoonful of butter,
Salt to the taste,
Half a pint of milk,
166 THE NATIONAL COOK BOOK.
Half a tea cupful of yeast,
Flour sufficient to form a dough.
Boil the potatoes, peel and mash them, and while
they are hot add the butter and salt, then pour in
the milk. When the mixture is lukewarm add the
yeast and flour. Knead the dough, set it away to
rise, when it is light mould out your rolls, place
them on buttered tins, let them rise and bake
them.
BRENTFORD ROLLS.
331. Two pounds of flour,
Two ounces of powdered sugar,
A quarter of a pound of butter,
Two eggs,
One gill of yeast,
Milk enough to form a dough,
Salt to taste.
Rub the flour, butter and sugar together ; beat
the eggs and add with the other ingredients. When
light, mould the dough out in rolls, let them rise
again, and bake them on tins.
FRENCH ROLLS.
332. One ounce of butter,
One pound of flour,
One gill of home-made yeast,
THE NATIONAL COOK BOOK. 167
One egg,
Milk enough to make a dough.
Rub the butter through the flour, beat the egg
and stir in, then add the yeast, milk, and a little
salt. Knead the dough, when it is light mould it
out into large biscuits, and bake them on tins.
PARSNIP CAKE,
333. Boil your parsnips till perfectly soft ; pass
them through a colander. To one tea cupful of
mashed parsnip add one quart of warm milk, with
a quarter of a pound of butter dissolved in it, a lit-
tle salt, and one gill of yeast, with flour enough to
make a thick batter. Set it away to rise, which
will require several hours. When light stir in as
much flour as will make a dough, knead it well
and let it rise again. Make it out in cakes about
a quarter or half an inch thick, butter your tins or
pans, put them on and set them to rise. As soon
as they are light bake them in a very hot oven.
When done wash over the tops with a little water,
and send them to the table hot.
These biscuits do not taste of the parsnips.
MARYLAND BISCUITS.
334. One pound of flour,
One ounce of butter,
1CS THE NATIONAL COOK BOOK.
As much 1 uke- warm milk as will wet the flour.
Salt just to taste.
Rub the butter and flour together thoroughly,
add the salt, and lastly just enough milk to form a
very stiff dough ; knead the dough, then pound it
with a rolling-pin. Break the dough in pieces,
pound and knead it again, and so on for two or
three hours. It will be very smooth and light
when kneaded sufficiently.
Make it out in small biscuits and bake in a mo-
derate oven.
WAFFLES,
335. Two eggs,
One pint of milk,
Half an ounce of butter,
Half a gill of yeast,
Salt just to taste,
As much flour as will form a thick batter*
Warm the milk and butter together; beat the
eggs and add them by turns with the flour; stir in
the yeast and salt. When they are light, heat
your waffle-irons and butter them, pour in some of
the batter and brown them on both sides. Butter
them and serve them with or without sugar and
cinnamon.
THE NATIONAL COOK BOOK. 169
WAFFLES WITHOUT YEAST.
336. Three eggs,
One pint of milk,
One tea spoonful of butter,
As much flour as will make a batter.
Beat the yelks and whites separately. Melt the
butter, and while lukewarm stir it into the milk.
Whisk the yelks very light, add to them the milk
and flour alternately, beat it well, lastly stir in the
whites, which must be whisked very dry. The bat-
ter should not be beaten after the whites are in.
Grease your waffle-irons after having heated
them, fill them nearly full of the batter, close them
and place them over the fire turn the irons so as
to bake the waffle on both sides when done take
it out and butter it.
These must be baked the moment they are
mixed.
BUCKWHEAT CAKES.
337. One pint of buckwheat meal,
One quart of water,
Salt just to taste,
One gill of home-made yeast.
Mix the water (which should be lukewarm if the
weather is cold,) with the meal, add the salt and
yeast, beat it well ; when light bake them on a
15
170 THE NATIONAL COOK BOOK.
griddle. Grease the griddle, pour on a little of the
batter, spread it so as to form a cake about the
size of a breakfast plate. The cakes should be
very smooth at the edges. When they are done
on one side turn them, when brown on both sides,
put some butter on the plate, place the cake on it,
butter the top, bake another and put on it, butter
it and send them to the table.
Buckwheat cakes are much better if they are
sent to the table with only one or two on a plate.
RYE BATTER CAKES
338. One pint of rye meal ; to this add enough
lukewarm milk to make a thin batter, a little salt
just to taste. Beat it well add a gill of home-
made yeast.
When they are light, bake them on a griddle as
buckwheat cakes.
GUERNSEY BUNS.
339. One pound of flour,
A quarter of a pound of butter,
One gill of yeast.
Cut up the butter in the flour and rub it well
together. Then add the yeast and as much milk
as will form a dough. Let it rise, then make it
out in cakes, grease tins or pans, and lay the buns
THE NATIONAL COOK BOOK. 171
on them ; as soon as they rise again bake them in
a quick oven.
TOTTENHAM MUFFINS.
340. One quart of flour,
Three eggs,
One gill of yeast,
A table spoonful of butter,
Salt to taste,
Milk sufficient to form a batter.
Place the butter near the fire where it may dis-
solve but not get hot.
Beat the eggs till they are thick, add them to
the flour, with as much milk as will make a thick
batter ; stir in the melted butter and salt. Lastly
a gill of yeast. Bake in muffin hoops.
CRUMPETS OR FLANNEL CAKES.
341. One pint of milk,
One egg,
A tea spoonful of butter,
Salt to taste,
Half a gill of yeast,
As much wheat flour as will form a batter.
Warm the milk and butter together; it should be
lukewarm but not hot. Beat up the egg and add
Jr oo
to it with the salt, then flour enough to form a bat-
172
THE NATIONAL COOK BOOK.
ter; lastly the yeast. Set it to rise, and when
light grease your bake-iron and bake them like
buckwheat cakes butter them and serve them hot.
SCOTCH CRUMPETS.
542. Two eggs,
One pint of milk,
A tea spoonful of butter,
Half a gill of yeast,
Salt to taste,
As much oatmeal or unbolted flour as will
make a batter.
Warm the butter in the milk it must be merely
lukewarm when the eggs are put in. Beat the
eggs very light, stir them into the milk, and add as
much oatmeal or unbolted flour (the latter is pre-
ferable,) as will form a batter, add the salt and
yeast, beat it well, and stand it away to rise.
Bake them like buckwheat cakes, butter them
and serve hot.
INDIAN FRITTERS.
343. Two tea cupsful of Indian meal,
Half a tea-cup of wheat flour,
Salt just to taste,
Three eggs,
Milk enough to form a thick batter.
THE NATIONAL COOK BOOK. 173
Mix the Indian meal and salt, stir into this as
much milk as will make a thick batter. Whisk
the yelks very thick and light and stir into the In-
dian ; then beat the whites to a stiff dry froth, and
stir them into the mixture alternately with the
flour. Do not beat it after the white is in as that
will make it tough.
Have a pan with some hot lard, drop a spoonful
of the batter into it, and bake a light brown on
both sides. They should be baked as soon as they
are mixed, as if suffered to stand they will be
heavy.
With a sweet sauce these may be eaten as
dessert.
INDIAN SLAPPERS.
344. One pint of Indian meal,
One gill of boiling milk,
One tea spoonful of butter,
Salt just to taste,
One gill of wheat flour,
Two eggs,
One gill of yeast,
Milk sufficient to make a batter.
Cut up the butter in the Indian meal, and add
the salt, then stir into it the gill of boiling milk.
Beat the eggs, and when the meal is cool add them
and the wheat flour to it, with as much milk as
15*
174 THE NATIONAL COOK BOOK.
will form a batter. Then add the yeast. When
the batter is light grease your griddle, and bake
them as buckwheat cakes.
INDIAN PONE.
345. Put on one quart of water in a pot, as
soon as it boils stir in as much Indian meal as will
make a very thin batter. Beat it frequently whilst
it is boiling, which will require ten minutes. Then
take it off, pour it in a pan, and add one ounce of
butter, and salt to the taste.
When the batter is lukewarm stir in as much
Indian meal as will make it quite thick.
Set it away to rise in the evening ; in the morn-
ing make it out in small cakes, butter your tins
and bake in a moderate oven. Or the more com-
mon way is to butter pans, fill them three parts
full, and bake them.
This cake requires no yeast.
JOHNNY OR JOURNEY CAKE.
346. One quart of Indian meal, add to this
salt to taste, and pour over it as much boiling
water as will form a dough.
Take the dough, roll it into balls, press it on a
board to form the cake it should be about the
eighth of an inch in thickness. Place the board in
front of the fire so as the heat may brown the
THE NATIONAL COOK BOOK, 175
cakes, turn them, and when brown on both sides,
send them to the table.
INDIAN LIGHT CAKE.
347. One pint of Indian meal,
One pint of milk,
Two eggs,
One tea spoonful of butter,
Salt to the taste,
One tea spoonful of dissolved saleeratus.
Mix the butter and salt with the meal ; boil half
the milk, add the dissolved salaaratus and the eggs,
after they have been well beaten, to the remaining
half of cold milk. Pour the boiling milk over the
meal and let it cool. Then add the cold milk and
salaBratus. Bake it in a shallow pan.
INDIAN MUFFINS, No. 1.
348. One pint of Indian meal,
One pint of wheat meal,
Two eggs,
One gill of yeast,
Salt to the taste,
As much milk as will make a batter.
Pour as much boiling milk over the Indian meal
as will wet it. Beat the eggs very light and add
176
THE NATIONAL COOK BOOK.
them alternately with the cold milk and flour.
Lastly stir in the yeast and salt.
They may be baked in pans or rings, as soon as
they rise.
INDIAN MUFFINS, No. 2
349. One quart of corn meal,
Half a gill of yeast,
Two eggs,
Salt to the taste,
Half an ounce of butter.
Cut up the butter into the meal, and pour on it
enough boiling milk to form a thick batter ; set it
away to cool. Whisk the eggs very light and add
to the batter, then the yeast and salt.
Butter square tins, fill them three parts full, and
bake in a quick oven. Or they may be baked in
rings as wheat muffins.
INDIAN MEAL BREAKFAST CAKES.
350. One quart of Indian meal,
Two eggs,
A tea spoonful of dissolved salasratus,
Half an ounce of butter,
Salt to taste,
Milk sufficient to make a thick batter.
Beat the eggs very thick and light. Cut up the
THE NATIONAL COOK BOOK. 177
butter in the meal, then pour over it enough boil-
ing water to wet it. When it is cool add the eggs
and salt ; pour the dissolved salseratus into the
milk, and add as much milk as will make it into a
thick batter.
Butter square tin pans, fill them but about two-
thirds and flake in a quick oven. When done cut
them into squares and serve hot.
MILK BISCUITS.
351. A quarter of a pound of butter,
One quart of milk,
One gill of yeast,
As much flour as -will form the dough,
A little salt.
Stir flour into the milk so as to form a very thick
batter, and add the yeast, this is called a sponge.
This should be done in the evening ; in the morning
cut up the butter, and set it near the fire where it
will dissolve but not get hot ; pour the melted but-
ter into the sponge, then stir in enough flour to
form a dough, knead it well and stand it away to
rise. As soon as it is perfectly light, butter your
tins, make out the dough in small cakes, and let
them rise. When they are light bake them in a
very quick oven, take them out, wash the tops over
with water and send them to the table hot.
178 THE NATIONAL COOK BOOK.
SALLY LUNN, No. 1.
352. Two pounds of flour,
Half a pound of butter,
Three eggs,
One pint of milk,
Half a gill of yeast,
Salt to taste.
Cut up the butter in the flour, and with your
hands rub it well together. Beat the eggs and add
them gradually to the flour alternately with the
milk. Stir in the yeast and salt.
Bake it in an earthen mould or iron pan one
hour.
SALLY LUNN, No. 2.
353. A quarter of a pound of butter,
A pound of flour,
Two eggs,
Salt to taste,
Half a gill of yeast,
Milk to make a soft dough.
Cut up the butter and warm it in a little milk;
when the milk is lukewarm stir it into the flour
with the eggs beaten light, and the yeast. Butter
your cake mould, and set it near the fire to rise.
When perfectly light bake it in a moderate oven.
It is always eaten hot.
THE NATIONAL COOK BOOK. 179
WATER TOAST.
354. Toast some slices of bread, pound the
crust to soften it, butter it well on both sides : have
a vessel of boiling water with a little salt in it.
On each slice of bread put one table spoonful of the
boiling water. Serve it hot.
MILK TOAST.
355. Slice some bread, toast it of a nice light
brown on both sides. Boil a pint of milk ; mix to-
gether two tea spoonsful of flour in a little cold
water ; stir this into the boiling milk. Let it boil
about one minute, then add a little salt and stir into
it two ounces of butter. Dip the toast in the milk,
place it on a dish, and pour the remainder of the
milk over it.
The toast may be made much richer by in-
creasing the quantity of butter.
MUSH CAKES.
356. One quart of milk,
A quarter of a pound of butter,
Half a pint of yeast,
Salt to taste,
Indian meal sufficient to thicken the milk,
Flour enough to make a dough.
Boil the milk, and stir into it as much Indian
meal mixed with cold milk as will make a mush as
180 THE NATIONAL COOK BOOK*
thick as batter, add the butter and salt while the
mush is hot. As soon as it becomes lukewarm stir
in the yeast and as much flour as will form a dough;
cover it and stand it to rise. When light make it
out into biscuits, put them in buttered pans, and as
soon as they rise again bake them in a hot oven.
These cakes are very nice.
RICE WAFFLES,
357. One gill of rice,
Three gills of flour,
Salt just to taste,
One ounce of butter,
Three eggs,
As much milk as will make it a thick batter.
Boil the rice in very little water until it is soft ;
drain it and mash it fine. Then add the butter to
the rice whilst it is warm ; whisk the eggs very
light, the yelks and whites separately, add the
yelks to the rice, and as much milk as will form a
batter. Beat the whole very hard, then stir the
whites of the eggs gently into the mixture. Grease
your waffle-irons and bake them. If the batter
should be too thin, add a little more flour.
BUTTERMILK CAKES.
358. Take one pint of buttermilk and stir into
it as much flour as will form a dough, with one
THE NATIONAL COOK BOOK. 181
table spoonful of dissolved carbonate of ammonia.
Roll the dough out in sheets, cut the cakes., and
bake them in a moderate oven. The carbonate of
ammonia may be obtained at any of the druggists J
it is the common smelling-salts, without any of the
aromatic drugs. It never imparts any taste to the
food, as the heat disengages the carbonic .acid gas
and the ammonia.
INDIAN MBTLANt).
359. One pint of milk,
The yelk of one egg and whites of two }
Half an ounce of butter,
Salt to the taste,
Indian meal enough to make a batter*
Warm the milk and butter together, beat the yelk
of the egg, stir it into the milk, then add the meal.
Lastly whisk the whites till they are very dry, and
stir them in gently. Butter a square pan, pour in
the batter, and bake in a moderate oven. When
done cut it in squares and serve hot.
CREAM OF TARTAR CAKES.
3GO. One pint of milk,
One ounce of butter,
Three pints of flour,
Three tea spoonsful of cream of tartar.
16
182 THE NATIONAL COOK
One tea spoonful of carbonate of soda or salse-
ratus.
Rub the butter in the flour, add the cream, of
tartar ; dissolve the salaaratus in the milk and add
it to the flour. Roll out the dough, cut it in cakes
and bake them on tins in a moderately hot oven.
CAKES.
In the manufacture of cakes it is of very great
importance that the materials be of a good quality.
It is better to make a plain cake of good materials
than a richer one of those of an inferior quality.
Eggs should be beaten in a broad pan until they
are thick, the yelks when whisked alone will be as
thick as batter. The whites when beaten by them-
selves, should be dry and frothy, and appear full
of small white grains. For most cakes the fine
white pulverized sugar is best.
The flour should always be sifted, as it renders
the cakes lighter.
Never warm butter in the pan it is to be beaten
in, as it will be likely to make your cake heavy.
If the weather is cold let the butter stand in the
warm kitchen some time and it will be soft enough,
the action of beating the butter and sugar, and the
friction produced, softens the butter sufficiently.
Never beat cakes with your hand, the warmth
THE NATIONAL COOK BOOK. 183
of the hand will make them streaked. Always use
a wooden ladle for butter and sugar, or batter, and
rods or switches for eggs.
FRUIT OR PLUM CAKE, No. 1.
361. One pound of flour,
Oae pound of butter,
One pound of sugar,
Twelve eggs,
One pound of citron,
Two pounds of dried currants, picked and
washed,
One pound of seeded raisins,
One table spoonful of ground cinnamon,
Two large nutmegs grated,
One wine-glass of brandy,
One wine-glass of wine.
Sift the flour, prepare the spice, wash, pick and
dry the currants, and seed the raisins.
With a wooden ladle beat the butter and sugar
together in a deep pan. When it is smooth and
light, beat the eggs. They should be whisked till
they are thick, as the lightness of the cake depends
in a great measure upon its being well beaten. Stir
in a portion of the egg and flour into the butter and
sugar, then a little more, till all is in and thorough-
ly incorporated. Add the liquor and spice gradu-
ally, and lastly the fruit, which must be well
184 THE NATIONAL COOK BOOK.
floured. Beat the whole fifteen minutes. Butter
your pan, line it with two thicknesses of paptr well
buttered, pour in the batter, and bake about five
hours.
Instead of the liquor, rose-water or lemon may
be added to suit the taste.
FRUIT OR PLUM CAKE, No. 2.
362. One pound of flour,
One pound of sugar,
One pound of butter,
Ten eggs,
Two pounds of dried currants, washed, picked
and wiped dry,
Two pounds of raisins, washed, picked and
stoned,
A quarter of a pound of citron, cut in small
slices,
A tea spoonful of ground cinnamon,
One nutmeg,
A wine-glass of brandy, and one of wine.
Stir the butter and sugar together till it is very
smooth and light. Whisk the eggs till they are as
thick as batter, and stir them into the butter and
sugar alternately with the flour. Add the spice
and liquor very gradually, then the fruit, which
must be floured before it is put in, or it will settle
THE NATIONAL COOK BOOK. 185
at the bottom of the cake and burn. Beat the
whole very hard for fifteen minutes.
If it is baked in a tin or iron pan, butter the
pan, line the bottom and sides with very thick
white or brown paper, butter the paper well, and
pour in the mixture. Bake in a moderate oven
five hours.
As many object to the use of wine and brandy,
this cake may be finely flavored with a glass of
rose-water instead ; or a little lemon juice and a
portion of the rind of the lemon grated in it.
NEW YORK PLUM CAKE.
363. One pound of butter,
One pound of sugar,
One pound of flour,
One pound of citron, cut in small thin slices,
Eight eggs,
Two pounds of raisins, seeded,
Two pounds of currants,
A quarter of an ounce of ground cinnamon,
A quarter of an ounce of ground cloves,
A quarter of an ounce of ground mace,
A quarter of an ounce of grated nutmeg,
One wine-glassful of brandy.
Slice the citron, pick, wash and dry the currants,
seed the raisins and mix the fruit together, and
dredge over it as much flour as will adhere to it.
16*
186 THE NATIONAL COOK BOOK.
Prepare the spice. Stir the butter and sugar till it
is smooth and light. Beat the eggs very light and
stir them into the butter and sugar. Add the flour
and fruit gradually ; beat the batter till the fruit is
thoroughly mixed with it, then add slowly the
spice and liquor. Beat the mixture very hard for
ten or fifteen minutes. Line your pans with two
thicknesses of stout white paper, which should be
well buttered, pour in the batter, and bake from
four to five hours.
Rose-water and lemon may be used to flavor it
instead of the liquor. A wine-glass of rose-water
and as much lemon as to give it a taste.
POUND CAKE, No. 1.
364. One pound of flour,
One pound of sugar,
One pound and a quarter of butter,
Ten eggs,
One nutmeg grated,
One wine-glass of rose-water.
Beat the butter and sugar together; when it is
perfectly light stir in the eggs, which must have
been whisked to a thick froth ; add the flour, then
the nutmeg and rose-water. Beat the whole for a
quarter of an hour. Butter your pan, line it with
paper, which should be well buttered, and pour in
the mixture. Bake it for three hours in a mode-
THE NATIONAL COOK BOOK. 187
rate oven. When the edges of the cake appear to
shrink from the sides of the pan the cake will be
done.
POUND CAKE, No. 2.
365. One pound of butter,
One pound of flour,
One pound of sugar,
Ten eggs,
One nutmeg grated,
One glass of rose-water and brandy mixed.
Beat the butter and sugar to a cream, whisk the
eggs till they are very light, then add them to the
butter and sugar alternately with the flour. Stir
in the spice and liquor, and beat the whole very
hard for ten or fifteen minutes. Line your pan
with two or three thicknesses of paper well butter-
ed, pour in the mixture, and bake it in a moderate
oven for about three hours.
Two pounds of dried currants may be added to
this cake if you choose.
COMMON POUND CAKE.
366. One pound of flour,
One pound of sugar,
Three-quarters of butter,
Ten eggs,
Two tea spoonsful of ground cinnamon,
188 THE NATIONAL COOK BOOK.
Two tea spoonsful of grated nutmeg,
A wine-glass of brandy.
Beat the butter and sugar till light and creamy ;
whisk the eggs till they are thick. Stir the eggs
into the butter and sugar, by degrees, alternately
with the flour. Add gradually the spice and
liquor. Beat the whole very hard for fifteen mi-
nutes. Line your pan with paper well buttered ;
pour in the mixture and bake it in a moderate oven
for about three hours. When the edges appear to
leave the sides of the pan the cake is nearly done.
This cake is very good, but the spice gives it a
dark color. Leave out the spice if you would have
your cake a handsome color.
COCOA-NUT POUND CAKE.
367. One pound of butter,
One pound of flour,
One pound of sugar,
One pound of cocoa-nut,
One wine-glass of rose-water,
Ten eggs.
Peel the brown skin off the cocoa-nut and grate
it. Beat the butter and sugar to a cream, whisk
the eggs and add to it, and stir in the flour. Add
gradually the grated -nut and rose-water. Beat
the mixture very hard for ten or fifteen minutes ;
butter your pan, line the sides with thick paper,
THE NATIONAL COOK BOOK. 189
which should be well buttered, pour in the mixture
and bake it in a moderate oven for about three
hours.
INDIAN POUND CAKE.
368. Three-quarters of a pound of sugar,
Nine ounces of Indian meal,
A quarter of a pound of wheat flour,
Half a pound of butter,
One nutmeg grated,
One tea spoonful of ground cinnamon,
Eight eggs,
Four table spoonsful of brandy.
the wheat and Indian meal together.. Stir
r.e. butter and sugar to a cream ; beat the eggs
/'.ght and add to it, then the flour; add the spices
id liquor ; beat it well. Line your pan with pa-
^r well buttered and pour in the mixture, or bake
t in an earthen mould in a moderate oven.
Rose-w T ater may be substituted for the brandy.
LOAF CAKE.
369. Four cups of flour,
Four cups of sugar,
Two cups of butter,
Six eggs,
Three table spoonsful of brandy,
Two table spoonsful of rose-water,
190 THE NATIONAL COOK BOOK.
One grated nutmeg,
One tea spoonful of ground cinnamon,
One cup of milk,
One table spoonful of dissolved salseratus.
Beat the butter and sugar to a cream, whisk the
eggs very thick, and stir them into the butter and
sugar, add the flour, and beat the whole very hard.
Add the milk, spice and liquor.
Butter an earthen cake-mould or iron pan, pour
in the mixture, and bake about two hours in a mo-
derate oven.
This is a plain cake, and is very good for a
lunch.
Instead of the brandy, grated lemon peel may be
tdded.
BRISTOL LOAF CAKE.
370. Five ounces of butter,
Two pounds of flour,
Half a pound of sugar,
One pound of currants,
One table spoonful of powdered cinnamon,
One gill of yeast,
Enough milk to make a thick batter.
Mix the flour, leaving out a quarter of a pound,
with the butter cut in small pieces, the sugar, cin-
namon and fruit ; add milk enough to form a thick
THE NATIONAL COOK BOOK* 191
batter, and lastly stir in the yeast. Mix it over
night and set it away to rise, in the morning stir
in the remainder of the flour and let it rise, when
light mould it out very lightly, butter your pan,
and bake it in an oven about as hot as for bread.
INDIAN LOAF CAKE.
371. One pound of Indian meal,
A quarter of a pound of butter,
Two eggs,
Half a pound of sugar,
A quarter of a po.und of raisins,
A quarter of a pound of currants.
Cut up the butter in the Indian meal, pour over
it as much boiling milk as will make a thick bat-
ter. Beat the eggs very light ; when the batter is
cool pour them into it. Seed the raisins, wash,
pick, and dry the currants, mix them with the rai-
sins, and dredge as much wheat flour on them as
will adhere to them. Stir the fruit into the batter
and add the sugar. Bake it in a moderate oven
two hours.
ALMOND CAKE.
372. Ten eggs,
One pound of sugar,
Half a pound of flour,
192 THE NATIONAL COOK BOOK.
One wine-glass of rose- water,
One ounce of bitter almonds.
Beat the eggs, the yelks and whites separate,
when the yelks are very light add the sugar and
the almonds, which must have been blanched and
pounded with the rose-water. Beat the whole
well. Whisk the whites to a dry froth, and stir in
one-half the white with one-half the flour till it is
thoroughly mixed, then add the other half of the
white and flour*
Do not beat it after the white is in, as that
will make it tough and heavy.
SPONGE CAKE, No. 1.
373. Three-quarters of a pound of flour,
Twelve eggs,
One pound of sugar,
A table spoonful of rose-water.
Beat the yelks and sugar together until they are
very light. Whisk the whites till they are per-
fectly dry, add the rose-water, then the whites and
flour alternately, but do not beat it after the whites
are in. Butter your pans, or if you wish to bake
it in one large cake, grease a mould, pour in the
mixture, and bake it. The small cakes should
have sugar sifted over them before they are set in
the oven, and the oven should be hot.
THE NATIONAL COOK BOOK. 193
SPONGE CAKE, No. 2.
874. One pound of sugar,
Three quarters of a pound of flour,
Ten eggs.
Dissolve the sugar in one gill of water, then put
it over the fire and let it boil. Beat the eggs a
few minutes, till the yelks and whites are thorough-
ly mixed together, then stir in very gradually the
boiling sugar ; beat the eggs hard all the time you
are pouring the sugar on them. Beat the mixture
for three-quarters of an hour ; it will get very light.
Stir in the flour very gently, and add the grated
rind of a lemon. Butter your pan and set it in the
oven immediately.
SPONGE CAKE, No, 3.
375. Five eggs,
Half a pound of loaf sugar,
The grated rind and juice of one lemon,
A quarter of a pound of flour.
Separate the yelks from the whites. Beat the
yelks and sugar together until they are very light,
then add the whites after they have been whisked
to a dry froth, alternately with the flour. Stir in
the lemon, put the mixture in small pans, sift sugar
over them, and bake them.
17
194 THE NATIONAL COOK BOOK*
JUMBLES.
376. One pound of sugar,
Three-quarters of a pound of butter,
One pound of flour.
Five eggs,
One table spoonful of rose-water.
Beat the butter and sugar till smooth and light.
Whisk the eggs, stir them into the butter and sugar,
then add the rose-water and flour. Roll the dough
in strips half an inch wide and four inches long,
join them at both ends so as to form rings, sift
sugar over, place them on tins, and bake them in a
slow oven.
SPANISH JUMBLES.
377. One pound of butter,
One pound of sugar,
Eight eggs,
Flour sufficient to form a soft dough,
One nutmeg,
One tea spoonful of ground cinnamon.
Beat the butter and sugar to a cream. Whisk
the eggs very light and add them to it with the
spice, and stir in flour enough to form a soft dough.
Roll the dough in strips about four inches long,
join the ends so as to form rings. Butter your tins
THE NATIONAL COOK BOOK. 195
or pans, place them on them, but do not let them
touch each other, and bake in a rather quick oven.
PLAIN JUMBLES.
378. Two pounds of flour,
One pound and a quarter of sugar,
Half a pint of milk,
Three eggs, and a half pound of butter,
One tea spoonful of dissolved saleeratus,
Essence of lemon to the taste.
Beat the butter and sugar to a cream ; add the
eggs, which must have been whisked till very thick,
and some essence of lemon, then pour in the milk
and salaeratus. The salaeratus should be dissolved
in water, and a tea spoonful of this solution be
mixed with the milk.
Bake in the form of jumbles.
COCOA-NUT JUMBLES.
379. Half a pound of butter,
One pound of grated cocoa-nut,
Three eggs,
One pound of white sugar,
One table spoonful of rose-water,
As much flour as will form a doug;h.
O
Peel off the brown skin, wash the cocoa-nut and
grate it. Beat the butter and sugar to a cream.
196 THE NATIONAL COOK BOOK.
Whisk the eggs and add to it, with the rose-water
and grated nut. Lastly stir in the flour ; as much
as will form a dough. Roll it out in strips about
four inches long, join the ends and bake them on
buttered tins.
GINGER FRUIT CAKE.
380. Three-quarters of a pound of sugar,
Three-quarters of a pound of butter,
Two pounds of flour,
Six eggs,
One quart of molasses,
One pound of raisins,
Half a pound of currants,
Two table spoonsful of ginger,.
One table spoonful of salseratus,
Two table spoonsful of cinnamon.
Beat the butter and sugar to a cream. Add to
this the eggs well beaten, then the ginger and cin-
namon, and molasses and flour. Stir all very hard.
Flour the fruit and stir in last, with the saberatus.
Line your pan with several thicknesses of but-
tered paper, pour in the mixture, and bake in a
glow oven.
GINGER CUP CAKE,
381. Two cups of butter,
Two cups of sugar,
THE NATIONAL COOK BOOK. 197
One cup of molasses,
One cup of cream.
Three eggs,
One table spoonful of dissolved salseratus,
Four heaping cups of flour,
Half a cup of ginger.
Beat the butter and sugar to a cream. Whisk
the eggs light and add to it, then stir in the other
ingredients. Butter a pan or earthen mould and
pour in the mixture, bake in a moderate oven. Or
it may be baked in queen-cake pans.
GINGER-NUTS.
382. Half a pound of butter,
Half a pound of sugar,
One pint of molasses,
Two ounces of ginger,
Half an ounce of ground cloves and allspice
mixed,
Two table spoonsful of cinnamon,
As much flour as will form a dough.
Stir the butter and sugar together; add the spice,
ginger, molasses, and flour enough to form a dough.
Knead it well, make it out in small cakes, bake
them on tins in a very moderate oven. Wash them
over with molasses and water before they are put
in to bake.
17*
198 THE NATIONAL COOK BOOK.
GINGER-BREAD, No. 3,
383. One pound of sugar,
One pound of butter,
Three pounds of flour,
Two table spoonsful of ginger,
One gill of cream,
One pint of molasses.
Rub the butter in the flour ; add the other in-
gredients. Roll out the dough, cut it into cakes,
place them on buttered tins, and bake in a mode-
rately cool oven.
Wash the cakes over with molasses and water
before you bake them.
GINGER-BREAD, No. 2.
Half a pound of sugar, / C^^U
If a pound of butter, Y^ c*~&*
One pound and a half of flour,
One ounce of ginger, %, ^ fai-^C**
One pint of molasses. J? ^
Rub the flour and butter well together, add the
other ingredients. Roll out the dough, cut it in
cakes, place them on tins, wash tkam over with
molasses and water and bake tfeem in a very mode-
rate oven.
BOSTON GINGER-BREAD.
385. Three cups of flour,
THE NATIONAL COOK BOOK. 199
One cup of butter,
One cup of molasses,
Two eggs,
One table spoonful of dissolved salseratus,
Two large table spoonsful of ginger,
One table spoonful of cinnamon,
Milk enough to form a dough,
Rub the butter and flour together, and add the
other ingredients. Roll it out in sheets, cut them,
butter your tins, place them, and wash the cakes
over with molasses and water before they are put
in the oven. They require a very moderate heat
to bake them, as they easily scorch.
COMMON GINGER-BREAD.
386. Half a pound of butter,
Half a tea cupful of ginger,
One pint of molasses,
Two pounds of flour,
One table spoonful of salaeratus.
Rub the flcr an ^ butter together and add the
other ingredients. Knead the dough well. Roll
it out, cut it in cakes, wash them over with mo-
lasses and water, and bake them in a moderate
oven.
PLAIN GINGER-BREAD,
387. Three pounds of flour,
200 THE NATIONAL COOK BOOK.
A quarter of a pound of sugar,
Half an ounce of ground ginger,
Half a pound of butter,
Molasses sufficient to moisten the flour.
Cut up the hutter in the flour, add to it the sugar
and ginger, and stir in molasses barely enough to
moisten the flour, as it will become softer by knead-
ing. Knead the dough well, roll it out in sheets,
cut it in cakes, place them on tins, wash them over
with molasses and water, and bake in a cool oven.
SODA BISCUIT.
388. Six ounces of butter,
Six ounces of sugar,
One tea spoonful of the carbonate of soda,
One pint of milk,
Flour enough to form a dough.
Melt the butter in the milk and dissolve the soda
in it. Stir in the sugar, and add flour enough to
form a stiff dough.
Knead it well, roll it out thin, then knead it up
again until it is smooth and light. Roll it out in
sheets about a quarter of an inch thick, cut it into
cakes, and bake them in a rather hot oven.
KISSES, OR CREAM CAKE.
389. The whites of three eggs,
THE NATIONAL COOK BOOK. 201
>
One drop of essence of lemon,
As much powdered sugar as will thicken the
eggs.
Whisk the whites to a dry froth, then add the
powdered sugar, a tea spoonful at a time, till the
egg is as thick as very thick batter.
Wet a sheet of white paper, place it on a tin,
and drop the egg and sugar on it in lumps about
the shape and size of a walnut.
Set them in a cool oven, and as soon as the sur-
face is hardened take them out ; with a broad
bladed knife, take them off the paper, place the
flat parts of two together, put them on a sieve in
a very cool oven to dry.
SUGAR CAKE.
390. Half a pound of butter,
Half a pound of sugar,
One pound of flour,
Three eggs,
Milk enough to form a dough.
Beat the butter and sugar together. W T hisk the
eggs light and add them, then stir in the milk and
flour alternately, so as to form a dough.
Roll it out, cut it in cakes, and bake them in a
moderate oven.
202 THE NATIONAL COOK BOOK.
FEDERAL CAKE.
391. Two pounds of flour,
One pound of sugar,
Three-quarters of a pound of butter,
Four eggs,
The juice of one lemon,
One table spoonful of dissolved salseratus,
Two tea spoonsful of cinnamon,
Milk enough to form a dough.
Rub the butter and flour together, add the sugar
and beaten egg, then the salseratus, lemon, cinna-
mon, and milk. Roll out the dough in sheets, cut
the cakes in the form of a diamond, and bake in a
tolerably hot oven.
WHITE CUP CAKE.
392. One cup of butter,
Two cups of sugar,
Three cups of flour,
The whites of eight eggs,
A small table spoonful of salseratus,
A table spoonful of rose-water,
Milk or cream to make a thick batter.
Beat the butter and sugar to a cream. Whisk
the eggs very light, and add them gradually with
the flour, add the rose-water and salseratus, and if
this should not be quite as thin as pound cake bat-
THE NATIONAL COOK BOOK. 203
ter, add a little rich milk or cream. Fill small
tins about three parts full with the mixture and
bake them.
The yelks of the eggs which are left may be
used for a pudding.
GERMAN CAKE.
393. Three-quarters of a pound of butter,
One pound and a half of sugar,
Four eggs
Two pounds of flour,
One tea spoonful of nutmeg,
Half a wine glass of rose-water,
One pound of dried currants.
Beat the butter and sugar together. Whisk the
eggs, and add with the other ingredients. Roll out
the dough in sheets, cut them in cakes with a tin
cutter or the top of a tumbler. Bake in a mode-
rate oven.
SEED CAKE.
394. Half a pound of butter,
Three tea cups of sugar,
One pound of flour,
One tea spoonful of carraway seed,
Half a table spoonful of salasratus,
As much milk as will form a dough.
204 THE NATIONAL COOK BOOK.
Rub the butter in the flour and sugar, then add
the seed, salsratus, and milk.
Knead the dough till it is smooth. Roll it out,
cut it in cakes, and bake them in a moderately hot
oven.
CURRANT CAKE.
395. A quarter of a pound of butter.
Half a pound of flour,
Two ounces of currants,
Six ounces of sugar,
Two eggs,
A table spoonful of brandy or rose-water,
Milk enough to form a dough.
Rub the butter, sugar, and flour together with
the fruit, which must have been washed, picked,
and dried. Beat the eggs and add with the brandy
or rose-water, and milk enough to form a dough.
Roll it out thin cut it into cakes.
ROCK CAKE*
396. Three eggs, (the whites only.)
Three-quarters of a pound of sugar,
Three-quarters of a pound of sweet and bitter
almonds.
Whisk the eggs very light and dry, then add
gradually a tea spoonful of the sugar at a time.
f tffc NATIONAL COOK BOOK. 205
Beat it hard until all the sugar is in. Blanch the
almonds, cut them in pieces about *the size of a
pea, mix them with the egg, drop them on sheets
of white paper, and bake them in a cool oven.
ELECTION CAKE.
397. Two pounds of sugar.
Three quarters of a pound of butter,
One pint of milk made into a sponge,
Four eggs,
Two table spoonsful of cinnamon,
And flour enough to make a dough.
Set a sponge the evening before with a pint of
milk, a gill of yeast, a little salt, and flour enough
to make a thick batter. The next morning stir
the butter and sugar together, whisk the eggs, and
add to it with the sponge and other ingredients,
and flour enough to form a dough. Knead it, but-
ter your pan, put in the dough ; let it rise. When
it is light bake it.
DEVONSHIRE CAKES,
398. Half a pound of sugar,
A quarter of a pound of butter,
Four eggs,
One tea spoonful of grated nutmeg,
18
206 THE NATIONAL COOK BOOK*
One ounce of carraway seed,
And flour enough to form a dough.
Beat the eggs very light, stir the butter and
sugar to a cream, and mix them together, with
the nutmeg, carraway seed and flour. Knead the
dough, roll it out rather thin, cut the cakes, butter
your tins, put them on so as not to touch each
other.
SCOTCH CAKE.
399. Three-quarters of a pound of butter,
One pound of sugar,
One pound of flour,
One gill of milk,
One large table spoonful of powdered cinna-
mon.
Stir the butter and sugar together, then add the
cinnamon, flour and milk ; roll out the dough into
sheets, cut it in cakes and bake them in a moderate
oven until they are brown.
CRULLERS.
400. Five eggs,
Three-quarters of a pound of sugar,
A quarter of a pound of butter,
One table spoonful of ground cinnamon,
Two table spoonsful of brandy,
THE NATIONAL COOK BOOK. 207
One table spoonful of salseratus,
As much flour as will form a soft dough.
Beat the butter and sugar together till it is light.
Whisk the eggs, and then stir in the spice and
liquor. Beat the whole very hard ; add the salae-
ratus, and as much flour as will form a soft dough,
cut it in strips, twist them and drop them in a pot
of boiling lard. When they are of a light brown
they will be done. Sift sugar over them when
cold.
DUTCH LOAF.
401. A quarter of a pound of butter,
Half a pound of sugar,
One pound of dried currants,
Two table spoonsful of cinnamon,
A pint of sponge,
As much flour as will form a dough.
Make a sponge the evening before you wish to
bake the cake, of a tea cupful and a half of milk,
and as much flour stirred into it as will form a thick
batter, with a little salt, and one gill of good yeast.
In the morning this sponge should be light. Then
beat the butter and sugar together, add the cinna-
mon, currants ^and sponge, with flour enough to
form a dough. Butter a pan, and when it is light,
bake it in an oven about as hot as for bread.
208 THE NATIONAL COOK BOOK.
RICE CUP CAKE.
402. Two cups of sugar.
Two cups of butter,
One cup and a half of rice flour,
Half a cup of wheat flour,
Ten eggs, N
A tea spoonful of nutmeg,
Half a pound of currants,
Half a gill of rose-water.
Eeat the butter and sugar very light ; whisk the
eggs till they are very thick, and stir in ; add the
nutmeg and the flour gradually, then the rose-
water. Beat the whole very hard for ten minutes.
Stir in the fruit, which must be floured to prevent
it from sinking to the bottom of the cake.
Butter a pan, line it with thick paper well but-
tered, and bake it in a moderate oven. Or you
may bake the batter in small pans.
COCOA-NUT CAKES.
403. Three eggs,
Ten ounces of sugar,
As much grated cocoa-nut as will form a stiff
paste.
Whisk the eggs very light and dry, add the su-
gar gradually, and when all the sugar is in stir in
the cocoa-nut. Roll a table spoonful of the mix-
THE NATIONAL COOK BOOK. 209
ture in your hands in the form of a pyramid, place
them on paper, put the paper on tins, and bake in
a rather cool oven till they are just a little brown.
SPANISH BUNS.
404. One pound of flour,
Three-quarters of a pound of sugar,
Half a pound of butter,
Two table spoonsful of rose-water,
Four eggs,
One gill of yeast,
One tea spoonful of cinnamon,
Half a tea spoonful of nutmeg,
Half a pint of milk.
Cut up the butter and rub it well with the flour,
add the sugar, beat the eggs very light, and stir in
lastly the spices and rose-water, with milk enough
to form a very thick batter, then add the yeast.
The next morning stir it again and let it rise the
second time. Butter your pans and fill them
three parts full. When they are done and cold
sift sugar over, and with a sharp knife cut them in
squares.
BUNS.
405. One pound of flour,
Three ounces of butter,
18*
210 THE NATIONAL COOK BOOK.
A quarter of a pound of sugar.
Two eggs,
Three half gills of milk,
One gill of home-made yeast,
One table spoonful of rose-water,
Two tea spoonsful of powdered cinnamon,
Warm the butter in the milk. Beat the eggs.
Mix the eggs with the milk and butter, and pour
altogether into the pa*n of flour, then add the rose-
water, cinnamon and yeast. Mix all thoroughly,
knead the dough well, let it rise, when light make
it out into cakes, put them in buttered pans, let
them stand till they rise again and bake them.
DOUGH-NUTS.
406. Three pounds of flour,
A quarter of a pound of butter,
One pound of sugar, four eggs,
One gill of yeast,
One tea spoonful of cinnamon,
One nutmeg grated,
' One table spoonful of rose-water,
Milk enough to form a soft dough.
Rub the butter and flour well together, and add
the spices and sugar. Whisk the eggs, stir them
in with the rose-water and yeast, and milk enough
to form a soft dough. Stand it away to rise;
THE NATIONAL COOK BOOK, 211
when light roll it out very lightly, cut it in dia-
monds, or any shape you choose, and drop them
rAo * pot of boiling lard. Sift sugar over when
MACAROONS.
407. Three eggs,
Three-quarters of a pound of powdered white
sugar,
Half a pound of sweet almonds,
Two ounces of bitter almonds.
Whisk the eggs till they are very dry, then add
gradually a tea spoonful of the sugar at a time, for
if too much is put in at once it will thin the egg.
Beat it hard until all the sugar is in. Have your
almonds blanched and bruised in a mortar, but they
must not be pounded to a paste. Then stir in the
almonds, drop a spoonful in a place, on sheets of
white paper laid on tins, and bake them in a cool
oven till they have just a tinge of brown.
LADY CAKE.
40S. Three-quarters of a pound of butter,
Three-quarters of a pound of sugar,
One pound of flour,
The whites of sixteen eggs,
212 THE NATIONAL COOK BOOK.
Half an ounce of bitter almonds,
Two table spoonsful of rose water.
Beat the butter and sugar to a cream ; pour boil-
ing water over the almonds, let them stand a little
time, blanch them, pound them in a mortar, adding
but a few at a time, with a little rose-water to pre-
vent them from getting oily, add to them the re-
mainder of the rose-water, then stir the almonds
into the butter and sugar. Whisk the whites very
dry, and stir them gradually into the butter and
sugar with the flour. Butter your pans and bake
them in a moderate oven. It may be baked in one
large cake.
COMPOSITION CAKE.
409. Two cups of butter,
Three cups of sugar,
Five cups of flour,
Five eggs,
One cup of milk,
One tea spoonful of dissolved salseratus,
Two table spoonsful of brandy,
One pound of raisins,
Half a nutmeg grated.
Stir the butter and sugar to a cream, beat the
eggs and add to it, then the spice, liquor and salse-
ratus ; lastly the raisins, which must be seeded and
THE NATIONAL COOK BOOK. /ilo
floured. Line your pans with paper well butter-
ed, pour in the mixture, and bake in a moderate
oven.
SCOTCH LOAF.
410. One pound of flour,
Three-quarters of a pound of butter,
Three-quarters of a pound of sugar,
Ten eggs,
Half a gill of rose-water,
One table spoonful of dissolved sala?ratus,
One pound of dried currants,
Two tea spoonsful of ground cinnamon.
Pick, wash and dry the currants, and dredge as
much flour over as will adhere to them. Beat the
butter and sugar till it is smooth and light ; whisk
the eggs to a froth, stir them into the butter and
sugar alternately with the flour; add the spice and
liquor, beat the whole very hard for ten minutes;
lastly stir in the fruit and salseratus. Butter an
earthen cake mould or iron pan, pour in the mix-
ture, and bake for about two hours in a moderate
oven.
FRENCH CAKE.
411. One pound of sugar,
Three-quarters of a pound of butter,
One pound and a half of flour,
214 THE NATIONAL COOK BOOK.
Twelve eggs,
Half a wine glass of wine,
Half a wine glass of brandy,
Half a tea cupful of milk,
Half a grated nutmeg,
A quarter of a pound of seeded raisins,
A quarter of a pound of citron,
Half a pound of currants,
A quarter of a pound of sweet almonds.
Seed the raisins, slice the citron in very small
thin pieces, wash, pick, and dry the currants, pre-
pare the spice, pour some hot water on the almonds,
let them stand a few minutes, then take each kernel
between the thumb and finger, gently press it and
the skin will come off. Put them in a marble or
wedgewood mortar, and pound them to a paste.
add a little water or milk to them whilst you are
pounding them, or they will be oily.
Mix your fruit together, and dredge as much
flour over it as will adhere to it.
Beat the butter and sugar together till it is per-
fectly light and smooth. Whisk the yelks of the
eggs, without the whites, till they are very thick.
Stir the yelks into the butter and sugar. Add to
this the spice, liquor, and almonds. Beat it very
hard for five minutes. Whisk the whites till they
are dry and present a grained appearance.
Stir the whites and flour into the batter alter-
THE NATIONAL COOK BOOK.
nately, but do not beat it after the whites are in ;
just stir it sufficiently to mix, the flour thoroughly.
Lastly stir in the fruit.
Line your pans with thick paper well buttered,
rnd pour in the mixture. Bake in a moderate
oven for three hours.
A wine glassful of rose-water may be used in-
stead of the wine and brandy.
TRAVELER'S BISCUIT.
412. Two pounds of flour,
Three-quarters of a pound of sugar,
A quarter of a pound of butter,
One tea spoonful of dissolved salaeratus,
Milk sufficient to form a dough.
Cut up the butter in the flour, add the sugar,
and put in the salseratus and milk together, so as to
form a dough.
Knead it till it becomes perfectly smooth and
light. Roll it in sheets about the eighth of an inch
thick, cut the cakes with a cutter or the top of a
tumbler. Bake in a moderate oven.
LIGHT SUGAR BISCUITS.
413. One pound and a half of powdered white
sugar,
Half a pint of milk made into a sponge,
216 THE NATIONAL COOK BOOK.
Two ounces of butter,
As much flour as will form a dough,
One gill of yeast,
Make a sponge with the half pint of milk and
as much flour stirred into it as will form a thick
batter, add the yeast and a little salt. This should
be done in the evening. The next morning cut the
butter in small pieces, place it near the fire where
it will dissolve, but not get hot, add this to the
sponge, with as much flour as will form a dough.
Stand it to rise, and when light, butter your tins,
make out the dough in biscuits, but take care not
to handle it more that you can help, put the cakes
on tins, and when they are light bake them in a
very hot oven. When they are done wash them
over with a brush dipped in sugar dissolved in
Water and sift sugar over the top.
PLAIN CUP CAKE,
414. One cup of butter,
Two cups of sugar,
Two cups of flour,
Four eggs,
Half a grated nutmeg,
Table spoonful of rose-water.
Stir the butter and sugar together till very ligbv
Whisk the eggs till they are thick, and stir them
THE NATIONAL COOK BOOK. 217
into the butter and sugar alternately with the flour.
Add the nutmeg and rose-water. Beat the whole
very hard. Butter some cups or shallow pans,
pour in the mixture, and bake in a moderate oven*
AFEES.
415. Three-quarters of a pound of flour.
Half a pound of butter,
Half a pound of sugar,
One tea spoonful of grated nutmeg,
As much milk as will form a dough.
Cut up the butter in the flour, add the sugar,
and spice by degrees.
Stir in as much milk as will make a dough.
Knead it well, roll it out in sheets, cut it in cakes,
Butter your tins, lay them on so as not to touch,
and bake in a moderate oven.
SHREWSBURY CAKR
416. One pound of flour, '""
Three-quarters of a pound of sugar,
Half a pound of butter,
Five eggs,
Half a nutmeg.
Beat the butter and sugar together. Whisk the
19
218
THE NATIONAL COOK BOOK:.
eggs and add to it, with the nutmeg. Stir in the
flour, roll out the dough and cut it in cakes,
Bake in a quick oven.
DOVER BISCUITS.
417. Half a pound of butter,
Half a pound of sugar,
Three-quarters of a pound of flour,
Two eggs,
One table spoonful of rose-water,
Half a tea spoonful of nutmeg.
Stir the butter and sugar together. Beat the
eggs light and stir into it, with the rose-water ; add
the spice and flour. Roll out thin and cut into
small cakes.
WASHINGTON CAKE, No. 1.
418. One pound of butter,
One pound of flour,
One pound of sugar,
Six eggs,
One wine glass of wine,
One wine glass of brandy,
One grated nutmeg,
One table spoonful of cinnamon,
Two pounds of dried currants,
One table spoonful of dissolved salsratus,
Half a pint of rich milk.
THE NATIONAL COOK BOOK. 219
Stir the butter and sugar to a cream. Beat the
eggs very light and stir into it, then add the liquor,
spice, and milk, then stir in the flour, lastly the
salaeratus and fruit.
Butter a pan and bake it.
WASHINGTON CAKE, No. 2.
419. One pound of sugar,
Three-quarters of a pound of butter,
Four eggs,
One pound of flour,
One tea cupful of milk,
Two tea spoonsful of dissolved salsratus,
Three table spoonsful of brandy,
Half a tea spoonful of cinnamon,
Half a nutmeg,
One pound of dried currants washed, picked,
and wiped dry.
Beat the butter and sugar until it is smooth and
light. Whisk the eggs till they are thick and add
them to the butter and sugar. Stir in the flour,
brandy, and spice. Flour the fruit and stir it in.
Beat the whole very hard for fifteen minutes. Then
stir in the salaeratus.
Line the sides and bottom of your pan with
thick paper, butter it well, pour in the mixture and
bake it in a moderate oven.
220 THE NATIONAL COOK BOOK.
For those who object to the use of brandy, two
table spoonsful of rose-water may be substituted in
its place.
SUGAR BISCUITS.
f
420. Three-quarters of a pound of sugar,
Half a pound of butter.
One pint of milk,
One tea spoonful of carbonate of soda,
Flour sufficient to make a dough.
Melt the sugar, butter^and soda in the milk.
When the milk is lukewarm stir in the flour till
it forms a dough. Knead it well for a very long
time, then roll it out in sheets, and with a sharp
knife cut it in squares, butter your tins, and bake
them in a hot oven.
PRESERVES.
Fruit for preserving should be carefully selected,
it should never be bruised, and always be of the
largest kind and fairest quality.
No sugar will make handsome preserves but the
purest white. It may be pulverized or in the loaf.
Besides, it is a mistaken idea that low priced sugars
are cheaper for preserves, for they must be boiled
much longer in order to collect the great amount
THE NATIONAL COOK BOOK. 221
of scum which arises on the syrup, consequently
the evaporation reduces the quantity.
Very little white of egg or isinglass is sufficient
to clarify an ordinary sized kettle of syrup. If too
much of either is used it froths on the surface and
is cf no utility.
Preserves should always be boiled smartly ; many
persons would be more successful with their pre-
serving if they would let their fruit boil fast. When
permitted to simmer it breaks in pieces.
All jellies and preserves should be put in the jars
while lukewarm, as the jelly or syrup, if it be
thick, breaks after it has become cold ; the jars
should be left open till the next day.
Glass jars of a small size, or large tumblers, are
better for preserves than china, for should they not
keep well it can be detected immediately.
Each jar should have a piece of white paper cut
the size of the top, dip the paper in brandy or
spirits of wine and lay it on the preserves ; then cut
another piece about a quarter of an inch larger
than the mouth of the jar ; cut the edge of it in
slits nearly a quarter of an inch long ; cover tins
edge with paste, place the paper over the jar and
lap the edge over on the side of the jar, which may
easily be done, as the strips will lap one over the other.
Each jar should have the name of the contents
written on the cover.
Preserves should be kept in a cool dry place.
19*
222 THE NATIONAL COOK BOOK.
CALF'S FOOT JELLY.
421. To one set of feet pour three quarts of
water. Let it boil till reduced to one half, then
strain the liquor through a jelly bag and stand it
away to get cold. When it is cold scrape off the
cake of fat, and in order to cleanse the jelly from all
the grease wipe the surface with a damp spunge, also
the sides of the vessel which contains it. Cut up
the jelly and put it in your preserving kettle, but be
careful not to take the sediment which settles at the
bottom. To each pint of this jelly add half a pound
of the very best white sugar, and a quarter of an
ounce of Russian isinglass dissolved in warm water,
one tea cupful of Madeira wine, and the juice and
rind of two lemons. When the sugar is dissolved
set the kettle over the fire and boil it for twenty
minutes. Then pour it into your jelly bag and let
it drip but do not squeeze the bag. As soon as it
has all dripped through turn the bag, scrape it well
but do not wash it, and, strain your jelly again.
Repeat this till it is perfectly clear. Pour it in the
moulds while it is warm and let them stand open
till the jelly is cold. When you wish to turn it out of
the moulds wring a napkin out of hot water and wrap
it round the moulds for a minute or two, then turn
the moulds upside down, and the jelly will turn out.
FOX GRAPE JELLY.
422. Take green fox grapes, wash them and
THE NATIONAL COOK BOOK. 223
put them in a preserving kettle with just water
enough to pulp them. When they are tender mash
and strain them through a sieve, to free them from
the seeds and skin. To each pint of the pulp add
a pound of the best white sugar, and a piece of
isinglass about an inch square, dissolved in warm
water. When the sugar has dissolved stir it well,
and place the kettle over the fire. Let it boil fif-
teen or twenty minutes, then try it by dropping a
little in a glass of cold water, if it falls to the bot-
tom without mixing with the water the jelly is done.
Pass it through a jelly bag, pour it into your glasses
while warm, and let it stand till the next day be-
fore the glasses are pasted.
CRANBERRY JELLY, No. 1.
423. Pick and wash your cranberries, which
should be very ripe, and put them over the fire
with half a pint of water to each quart of cranber-
ries. Stew them till they are soft, then mash them
and strain the juice through a jelly bag ; to each
pint of juice add one pound of loaf or pulverized
white sugar, with some isinglass, in the proportion
of half an ounce to two quarts of juice. Dissolve
the isinglass in as much warm water as will cover
it ; when perfectly dissolved, which will require a
couple of hours, pour it in with the sugar and juice.
When the sugar is dissolved set the kettle over the
224 THE NATIONAL COOK BOOK.
fire, and boil and skim it till a jelly is formed,
which you can tell by dropping a little in a glass of
cold water. If it falls to the bottom without min-
gling with the water the jelly is done. When it is
lukewarm pour it in glasses and let them stand till
the following day, then cover them with brandy
paper and paste them closely.
CRANBERRY JELLY, No. 2.
424. Dissolve one ounce of Russian isinglass in
three half-pints of warm water. Strain it through
your flannel jelly-bag. Add to this three pints of
cranberry juice with four pounds of sugar ; boil and
skim it. As soon as the scum has ceased to rise
strain it and put it in moulds. The sugar should
be of the best quality.
ORANGE JELLY.
425. Squeeze the juice from the oranges, and
to every pint of the juice add a pound of sugar and
a quarter of an ounce of dissolved isinglass. The
Russian isinglass is the kind to use for this pur-
pose. Boil and skim it till a jelly is formed, which
you may tell by letting a drop fall in a glass of cold
water, and if it falls to the bottom in a mass the
jelly is done. Or, take a little out in a spoon and
expose it to the cool air for a few minutes.
THE NATIONAL COOK BOOK
225
STRAV7BERRY JELLY.
426. Stem the strawberries, put them in a pan,
and with a wooden spoon or potato masher rub
them fine. Put a sieve over a pan, and inside of
the sieve spread a piece of thin muslin ; strain the
juice through this, and to a pint add one pound of
sugar, with a quarter of an ounce of isinglass dis-
solved in water to every five pounds of sugar.
When the sugar is dissolved set the kettle over the
o
fire and boil it till it is to a jelly. Pour it into
glasses while it is warm, and paste them when
cold.
CURRANT JELLY.
427. Mash your fruit with a wooden spoon,
and squeeze the juice through your jelly bag. To
every pint of juice allow a pound of white suga,r.
When the sugar is dissolved, add a piece of isin-
glass dissolved in warm water to clarify tjie jelly.
A quarter of an ounce of isinglass to five pints of
juice will be sufficient. Boil and skim it till a
jelly is formed ; then take it off the fire and put it
in glasses while warm. The next day put brandy
paper over them and paste them.
Black currant jelly is made in the same way,
only it requires but three-quarters of a pound of
sugar to a pint of juice.
226 THE NATIONAL COOK BOOK.
QUINCE JELLY.
428. Pare and core your quinces, and as you
pare them throw them into cold water. Put them
into a preserving kettle with water enough to cover
them, and let them boil till the fruit is tender.
Then put a sieve over a pan, pour the fruit and
water into it and let it drain, but do not mash the
fruit ; strain the juice through the jelly bag. To
each pint of juice thus obtained add one pound of
loaf or pulverized white sugar ; and to every five
pounds of sugar add a quarter of an ounce of isin-
glass dissolved in hot water. When the sugar is
dissolved put it over the fire and boil and skim it
till a jelly is formed, which you can discover by
dropping a little in a glass of cold water; if it sinks
to the bottom without mingling with the w r ater the
jelly is done. Pour it in your glasses when it is
lukewarm, and let them stand open till it is entire-
ly cold. Cover with brandy paper, and paste paper
over the top.
If you wish to have light colored jelly, never put
in the parings, as they always make it dark. A
jelly may be made of the parings and cores for
family use.
Apple jelly may be made in the same manner as
the quince. The pulp of the apple, which is left
after the jelly is made, may be sweetened for pies.
The pulp of the quince may be made into marma-
lade according to the following receipt :
THE NATIONAL COOK BOOK. 227
QUINCE MARMALADE.
429. To each pound of the pulp obtained ac-
cording to the above receipt for jelly, add one
pound of white sugar ; boil the whole until it i?
perfectly smooth. It must be stirred all the time
it is boiling. If you do not make jelly of your
quinces cut them up in small pieces, add a pound
of sugar to a pound of fruit, and as much water as
will dissolve the sugar ; then boil it till it is a per-
fectly smooth paste ; stir it all the time.
PEACH MARMALADE.
430. Pare and cut up the peaches in small
pieces, and to a pound of fruit, add a pound of
sugar. When the sugar is dissolved set it over the
fire and let it boil till it is a smooth paste. Stir it
all the time it is boiling. Put it in the jars while
warm and paste them over the next day.
PRESERVED PEARS.
431. Peel the pears, and if they are large, cut
each one in four pieces, and take out the core.
To a pound of fruit weigh a pound of sugar ;
dissolve the sugar with just enough water to wet it,
add a quarter of an ounce of isinglass dissolved in
warm water to five pounds of sugar. When the
sugar is dissolved, make the syrup as directed for
THE NATIONAL COOK BOOK.
preserved peaches, and cook the fruit in the same
manner.
PRESERVED QUINCES.
432. Pare and core the fruit, cut them in quar-
ters, and boil them in water untill tender. Weigh
the fruit and add a pound of sugar to each pound
of fruit. Put the sugar in a preserving~kettle with
two wine-glasses of water to each pound of sugar,
and a quarter of an ounce of isinglass dissolved in
Warm water to every six pounds of fruit. When
the sugar is dissolved set it over the fire, boil and
skim it till no more scum rises. Then pour the
syrup in another vessel, wash the kettle so as to
free it from any scum which may adhere to it, pour
the jelly back in the kettle and put in the fruit.
Set it over a brisk fire and let it boil for about an
hour and a half, or until the fruit looks clear when
held towards the light. It should always boil hard
or the preserves will be dark colored. When it
appears translucent take it off the fire ; take the
fruit out a piece at a time, and lay it on broad
dishes. Strain the syrup, and when it is lukewarm
put the fruit in your jars and pour the syrup over.
When cold cover with brandy paper and paste
them closely.
PRESERVED PINE-APPLE.
433. Scald the slices in water till tender ; then
THE NATIONAL COOK
make a syrup of a pound of sugar to a pound of
fruit, and proceed as directed for quinces.
PRESERVED PEACHES.
434. Choose the white cling-stones, known by
the name of the "Heath peach." Insert the knife
at the stem and cut them longitudinally through to
the stone. Wring out the stones by placing one
hand on each half of the peach and suddenly give
each a turn in opposite directions; the fruit will
break in half, leaving the stone attached to one
side. With a pointed knife it may easily be ex-
tracted. After the peaches have all been prepared
in this manner pare and weigh them. Then w r eigh
a pound of sugar for each pound of fruit. Put the
sugar into a preserving kettle, and allow a gill of
water to each pound of sugar. Let the sugar stand
until it is perfectly dissolved before it is put on the
fire; to ten pounds of sugar add the half of the
white of an egg, well beaten, or a piece of Russian
isinglass, about an inch square, dissolved in two
table spoonsful of water. Set the kettle over the
fire, and as soon as the syrup begins to boil skim
it. When the scum has ceased to rise, take the
syrup off the fire, pour it into a pan, and wash the
kettle in order to prevent the scum which adheres
to the sides from boiling into the fruit. Now pour
the syrup back into the kettle, add the fruit to it,
and place it over a brisk fire, let the fruit boil fast
20
THE NATIONAL COOK BOOK*
for about an hour and a quarter, or until it appears
translucent when held on a fork towards the light.
Then take your peaches out very carefully, a piece
at a time ; place them on dishes so as merely to
touch. Pour the syrup in pans, and let it stand
until it is about lukewarm. Then put the fruit into
your jars and pour the syrup over; paste the jars
the next day.
PRESERVED FRESH FIGS.
435. Select the fruit when fully ripe, though
not soft, pick them carefully that they may not be
broken. Pour boiling water over them, and let
them simmer for five minutes.
Preserve them as other fruits.
PRESERVED CITRON MELON.
436. Cut off the hard rind of the melon (which
should be the preserving citron^ not the green can-
telope) and cut it in pieces of any size and shape
you choose : the slices should be from a quarter to
half an inch thick. Weigh your fruit, and to every
pound add one of sugar. Put the sugar in a pre-
serving kettle with a gill of water to each pound
of sugar and some isinglass dissolved in warm
water; it will require a quarter of an ounce of
isinglass to every five pounds of fruit. When the
sugar is dissolved, put it over the fire and boil and
THE NATIONAL COOK BOOK. 231
skim it. Then pour the syrup out of the kettle,
wash it and return the syrup to it. Now put in
the fruit, and set it over a brisk fire, where it Will
boil rapidly. When the fruit appears translucent
when held up towards the light it is done. It will
take from an hour and a quarter to an hour and a
half to cook it.
Then take it out a piece at a time, spread it on
dishes, and strain the syrup in a pan. When the
syrup is lukewarm, put your fruit in the jars and
pour it over. Let them stand till next day, put
brandy paper over and paste them.
This fruit may be flavored with lemons sliced
and preserved with it. Do not peel the lemons, cut
them in thin slices, and cook them with the fruit.
To three pounds of fruit add one lemon. As the
citron makes a beautiful but tasteless preserve, it is
necessary to flavor it with lemon, orange, or some
other fruit. If, when it is a little cool, it should
not taste sufficiently of the lemon, a few drops of
the essence of lemon may be added.
PRESERVED GREEN GAGES.
437. Prepare the fruit by pricking each one
with a needle to prevent them from bursting.
Leave a portion of the stem on each, as it gives
small fruits a handsome appearance on the table.
Make a syrup of a pound of sugar to each pound
of fruit ; and a gill of water to a pound of sugar.
232 THE NATIONAL COOK BOOK.
Add a quarter of an ounce of isinglass, dissolved
in warm water, to every six pounds of sugar. When
the sugar is dissolved put it with the dissolved
isinglass over the fire, boil and skim it. Then
pour it out of the kettle, wash the kettle, put the
syrup back again, put in the fruit, and boil it till
by holding one towards the ligh't it looks clear.
Take the gages out one at a time, strain the syrup ;
put the fruit in jars, and pour the syrup over warm.
Paste them up the next day.
PRESERVED PLUMS.
438. These are preserved in the same manner
as gages, only they are skinned by pouring hot
water over them ; the skins will peel off nicely
and leave the stems attached to the fruit.
STRAWBERRY JAM.
439. Put together equal weights of fruit and
sugar, mash all well, put it into a preserving kettle,
and boil it about twenty minutes. While it is
warm put it in jars, and paste it when cold.
CHERRY JAM.
440. This is better when made of fine morella
cherries. Wash the cherries and put them on to
stew with a gill of water to a pound of fruit. When
perfectly tender, pass them through a colander to
THE NATIONAL COOK BOOK. 233
extract the stones. To a pound of the pulp add a
pound of sugar, when the sugar is dissolved put it
over the fire, and boil it to a smooth paste.
RASPBERRY JAM.
441. To a pound of fruit weigh a pound of
sugar; mash the fruit in a pan with a wooden
spoon ; put the sugar to it, and boil it hard for fif-
teen or twenty minutes.
To four pounds of raspberries you may add one
pound of ripe currants ; they give the jam a fine
flavor and a pretty color.
Blackberry jam is made in the same manner ;
only leave out the currants.
GREEN GAGE JAM.
442. Wash the fruit, and stew it with enough
water to keep them from scorching. Mash them,
and strain the pulp through a colander. To a pint
of pulp add a pound of sugar. When the sugar
is dissolved, boil it till it is a smooth mass.
Plum jam is made in the same way.
PINE APP^E JAM.
443. This is made like all other jams, only the
pine apple is grated.
BRANDY GRAPES.
444. Put some close bunches, when ripe, into
20*
234 THE NATIONAL COOK BOOK.
a jar, first pricking each grape with a needle ; strew
over them half their weight in pounded loaf sugar,
fill up with brandy, and tie them closely. They
look very handsome on the table.
BRANDY PEACHES.
445. Select the white cling-stone, known by
the name of the " Heath peach." Make a hot ley
of ashes and water, put in a few peaches at a time,
and let them remain about a minute and a half, or
until the skin will rub off with your finger. Take
them out and throw them in a vessel of cold water,
when all are done in this manner, rub off the skins
with a cloth, and throw them in another vessel of
-cold water. Make a syrup of half a pound of sugar
to a pound of fruit. Prepare it in the same man-
ner as for preserves; put in your peaches, and let
them boil until they are sufficiently tender to be
easily pierced with a straw.
Take them out, and add to each pint of syrup a
quart of the very best white brandy, when the fruit
is cool put it in your jars, but leave plenty of room
to fill them with the syrup, as if packed too closely
they lose their shape.
SICK.
SAGO MILK.
446. Wash half an ounce of sago and soak it
THE NATIONAL COOK BOOK. 235
in a tea cupful of cold water for an hour or more.
Drain it and add to it three gills of good milk ; put
it over the fire and let it simmer until the sago is
entirely incorporated with the milk. Sweeten it
with white sugar. It may be flavored with va-
nilla, lemon, or nutmeg, if allowed of by the phy-
sician.
ORGEAT.
447. Blanch one ounce of bitter, and two of
sweet almonds. Pound them in a mortar with a
little milk until they are to a paste. Rub gradu-
ally into the pounded almond one tea cupful of
milk. Sweeten it to the taste and strain it.
It may be flavored with lemon.
STEWED PRUNES.
448. Pour enough boiling water over your
prunes to cover them, and stand them where they
will keep hot but not boil. They require six or
eight hours to cook. When they are perfectly
done add sugar to the taste of the patient.
COCOA.
449. Put three table spoonsful of cocoa to a
pint of water. Let it boil slowly for an hour.
Put some sugar and cream in a bowl, pour the
cocoa over it and serve hot with toast.
236 THE NATIONAL COOK BOOK.
EGG AND WINE.
450. Beat the yelk of an egg very light, add
to it a glass of wine and sugar to the taste.
SAGO PUDDING FOR INVALIDS.
451. See tapioca pudding, No. 452.
TAPIOCA PUDDING.
452. Pick and wash a table spoonful of tapioca,
pour over it a pint of warm milk, and stand it near
the fire for about one hour, but do not let it sim-
mer. Then boil it until it forms a semi-transparent
mucilage. Stand it aside to cool.
Beat two eggs, stir them into the mucilage with
as much sugar as will sweeten it, pour the mixture
in a pan and bake it slowly.
It may be eaten with sweet sauce.
Arrow-root and sago can be made in the same
manner, only the sago requires more soaking and
boiling than the tapioca.
ARROW-ROOT PUDDING FOR INVALIDS.
453. See tapioca pudding, No. 452.
PUDDING FOR THE CONVALESCENT.
454. One pint of milk,
Two table spoonsful of flour,
THE NATIONAL COOK BOOK. 237
Three eggs,
Sugar to the taste.
Beat the eggs, add the sugar, then the milk and
flour by turns. Put the mixture in a bowl or pan,
place it in another pan of hot water, set it where it
will cook, and when a custard is formed set it off
to cool.
There should not be too much sugar for invalids
as it is apt to produce dispepsia.
INDIAN GRUEL.
455. Stir one table spoonful of Indian meal
mixed with a little cold water into a pint of boiling
water. Let it boil fifteen minutes and add salt to
the taste.
EGG AND MILK.
456. Take a fresh egg, break it in a saucer,
and with a three-pronged fork beat it until it is as
thick as batter. Have ready half a pint of new
milk sweetened with white sugar, stir the egg into
the milk, and serve it with a piece of sponge-cake
or slice of toast. It is considered very light, nour-
ishing food for an invalid.
Some prefer the yelk and white of the egg beaten
separately. The yelk should be beaten till it is
very light and thick, then pour it into the sweet-
ened milk ; afterwards beat the white till it will
238 THE NATIONAL COOK BOOK.
stand alone, and add gradually half a tea spoonful
of white sugar ; pile the white on the top of the
milk and serve as before.
SUGARED ORANGE.
457. Select the lightest colored oranges for this
purpose, as they are more acid than the dark. Peel
off the rind and slice them, latitudinally or cross-
wise, about the eighth of an inch in thickness.
Strew over them some powdered white sugar, in
the proportion of a tea spoonful of sugar to each
slice. Let them stand fifteen minutes. They are
very palatable in fevers, as they serve to cleanse
the mouth and keep it cool.
SUGARED LEMONS, No. 1.
458. These may be prepared in the same man-
ner as the sugared oranges (see above,) only they
should have a tea spoonful and a half of sugar to
each slice ; as they are more firm than oranges,
they require to stand longer to become perfectly
impregnated with the sugar.
They are better to stand about an hour before
they are to be eaten. The white skin should be
carefully peeled off, as it imparts an unpleasant
bitter flavor when permitted to remain long in the
sugar. These are very grateful to the sick and
feverish.
THE NATIONAL COOK BOOK. 239
SUGARED LEMONS, No. 2.
459. Select fine large lemons. Peel off the
outer skin and as much as possible of the white
skin. Cut them in slices latitudinally or round the
lemon, about the eight of an inch thick. Sprinkle
them with white powdered sugar, a tea spoonful of
sugar to each slice. Let them stand three hours,
then strain off as much of the juice as possible from
the lemons, put it in a sauce-pan over a slow fire,
and as soon as the juice begins to simmer throw in
the slices of lemon. Let them cook five minutes,
take them out and pour the syrup over them.
Should the lemons not prove sufficiently juicy to
melt the sugar entirely, a little water may be
added.
MULLED WINE.
460. Half a pint of wine,
Half a pint of water,
One egg,
Sugar and nutmeg to the taste.
Mix the wine and water together let it boil.
Beat the eggs in a pan, pour them into the wine,
then quickly pour the whole from one vessel into
another five or six times.
MULLED CIDER.
461. One pint of cider,
240 THE NATIONAL COOK BOOK.
One egg,
Sugar and nutmeg to the taste.
Boil the cider. Have the egg well beaten,
pour it into the cider, then have ready two vessels
and pour the whole quickly from one vessel into
the other several times. Add the sugar and nut-
meg*
VEGETABLE SOUP.
462. Two potatoes,
Two onions,
Two turnips,
One carrot,
A little parsley chopped fine,
Salt to the taste.
Cut the potatoes in quarters, slice the onions, cut
the turnips in quarters, slice the carrots. Put all
in a stew-pan with three pints of water, and salt to
the taste. Boil it down to one quart. About fif-
teen minutes before it is done add the parsley.
Strain it and serve with light bread or toast.
This is the receipt of a late eminent physician of
Philadelphia.
CARRAGEEN OR IRISH MOSS.
463. One ounce of moss,
THE NATIONAL COOK BOOK. 241
One pint of water,
Lemon juice and sugar to the taste.
Boil the moss in water until it forms a jelly, and
add the lemon-juice and sugar. Vanilla may be
substituted for lemon-juice, but the latter is more
palatable. Strain it.
ARROW ROOT.
464. One table spoonful of ground arrow-root,
One pint of water.
Mix the arrow-root with a little water, to the
consistence of a paste. Have ready a pint of boil-
ing water, pour the arrow-root into it, and let it
boil till it looks clear ; pour it off and sweeten to
the taste. Some add a little lemon juice.
MACARONI.
465. Take a quarter of a pound of macaroni
and boil it till it is very tender in water which has
been salted. Take it up and drain it. If admissi-
ble a tea spoonful of melted butter may be poured
over.
LEMONADE FOR AN INVALID.
466. Squeeze the juice out of a fine lemon,
pour over it as much boiling water as will make it
palatable, and add sugar to the taste. Stand it
21
242 THE NATIONAL COOK BOOK.
away to cool ; when cold it will be found quite as
good as that made with cold water, and is generally
preferred by physicians, as the boiling water de-
stroys the unhealthy qualities of the lemon.
OAT-MEAL GRUEL.
467. Mix one table spoonful of oat-meal to a
smooth paste with a little cold water. Pour this
into one pint of boiling water ; let it boil for half
an hour.
Sweeten it and serve it with toast. Some prefer
a little salt.
BAKED PUDDING FOR INVALIDS,
468. One pint of milk,
Three eggs,
Sugar to the taste,
Two table spoonsful of flour.
Beat the eggs, add the sugar, then the flour, anrl
stir in the milk gradually.
Butter a pan, pour in the pudding, and bake it.
CHICKEN BROTH.
469. Take half a chicken and pour over it
three tea cupsful of cold water, with a salt spoon-
ful of salt and two tea spoonsful of rice or pearl
THE NATIONAL COOK BOOK. 243
barley. Let it simmer slowly until reduced to one
half. Ten minutes before it is served, add some
celery top, or parsley chopped very fine.
PAP OF UNBOLTED FLOUR.
470. Mix some unbolted flour with a little cold
water, and stir it until it is smooth. Pour this into
some boiling water, and let it boil fifteen or twenty
minutes. Sweeten it and pour cream over it.
Children become very fond of this.
PAP OF GRATED FLOUR.
471. Take a quarter of a pound of flour and
pour on just enough water to moisten it. Form it
into a ball and tie it in a cloth, closely and firmly.
Put it in a vessel of boiling water and let it boil
the whole day. Then take it out, dip it in a pan
of cold water, remove the cloth, and place it in a
cool oven to dry, w 7 hen it will be fit for use.
To make the pap, grate some of this, mix it to
a paste with cold milk, and stir it into some boiling
milk ; boil it slowly ten or fifteen minutes.
SWEET-BREADS FOR INVALIDS.
472. Put them in a stew-pan, with just water
sufficient to cover them, and very little salt.
Let them boil slowly until they are tender, but
214 THE NATIONAL COOK BOOK.
not broken to pieces, then dish them, and if not
quite salt enough, a little may be sprinkled over
them. Care should be taken to season the meat
for an invalid with very little salt, as it is frequent-
ly very unpalatable during convalescence.
After the sweet-breads have been cooked as
above described, they may be taken from the water
and drained ; then heat the gridiron, grease the
bars, to prevent the sweet-breads from sticking, and
broil them quickly over some hot coals. They
should be of a very delicate brown when done.
PANADA, No. 1.
473. Mix two tea spoonsful of grated cracker,
with a little cold water, and stir it into half a pint
of boiling water. Let it boil a few r minutes till it
thickens, then sweeten it with white sugar, and
flavor it with wine and nutmeg to the taste.
Toast a slice of bread nicely, cut it in pieces
about an inch square, put them in a bowl, and pour
the panada over.
PANADA, No. 2.
474. Cut some light stale bread in small squares,
put it in a bowl, and pour over some boiling water.
Sweeten it to the taste with white sugar. Add
wine and nutmeg if permitted by the physician.
THE NATIONAL COOK BOOK. 245
Boiling milk may be substituted in place of the
water if approved.
GROUND RICE, No. 1.
475. One table spoonful of ground rice,
One pint of milk.
Mix the rice with cold milk to a smooth paste.
Set the pint of milk over the fire, and as soon as
it boils, stir in the rice ; let it boil for fifteen minutes,
but be careful not to let it burn.
Sweeten it to the taste with white sugar,; it may
be flavored with vanilla if approved of.
GROUND EICE, No. 2.
476. Two table spoonsful of ground rice,
One pint of milk.
Boil the milk, and stir in the rice, which must
have been previously mixed with cold milk.
Let it boil slowly twenty minutes ; if it should
be thicker than a thin batter, add a little more
milk. Sweeten it to the taste.
Pour it into tea cups, and serve it with cream if
allowed of by the physician.
MUSTARD WHEY.
477. Take two heaping tea spoonsful of mus-
21*
246 THE NATIONAL COOK BOOK.
tard seed, mash them a little, and pour over them
six wine glasses of milk, boil it till the milk is cur-
dled. Take it off the fire, let it stand to cool, and
strain off the whey.
"WINE WHEY.
478. Put a pint of milk over the fire, and the
moment it boils stir into it two glasses of wine
mixed with two tea spoonsful of sugar. Let it boil
once again ; stand it off to cool, and strain the
whey through a fine strainer or sieve.
VINEGAR WHEY.
479. Half a gill of vinegar mixed with two
tea spoonsful of sugar, stirred into two tea cupsful
of boiling milk ; let it boil one or two minutes,
stand it off to cool, and strain off the whey. This
is often recommended in fevers.
Lemon-juice may be used in place of the vinegar.
HENNET WHEY.
4SO. Wash a piece of rennet about the size of
a dollar, and soak it for six hours or more in two
table spoonsful of warm water. Pour this into
three tea cupsful of lukewarm milk ; let it stand
near the fire until a thick curd is formed. With
a knife break it in pieces and strain off the whey.
THE NATIONAL COOK BOOK. 247
TAMARIND WHEY.
481. Stir half a wine glass of tamarinds mixed
with three tea spoonsful of sugar into a pint of
boiling milk ; as soon as it boils stand it off the
fire to cool, and strain off the whey.
POTATO JELLY.
482. Grate some white potatoes into cold wa-
ter, stir it well, and strain it through a hair sieve.
Let it stand a couple of hours, till the farina settles
at the bottom, then pour the water off, and set the
vessel on its side, so as all the water may drip out
and the farina become perfectly dry.
Then put it into a box or jar for use.
Take a tea spoonful of this farina mixed smooth-
ly in a little cold w r ater, and pour as much boiling
water over it as will make it a thick jelly. Let it
boil two or three minutes, sweeten it to the taste,
and flavor it with lemon or nutmeg. To. be eaten
cold.
Milk may be substituted for water.
PORT WINE JELLY.
483. Half an ounce of Russian isinglass,
Half an ounce of gum arable,
One ounce of rock candy,
Half a pint of boiling water,
Half a pint of port wine.
248 THE NATIONAL COOK BOOK.
Cut the isinglass in very small pieces, pound up
the candy and gum arabic, pour the boiling water
over, and stand it where it will keep hot but not
simmer. When the above named ingredients are
dissolved, add the wine, and boil the whole a few
minutes.
Strain it and set it away to get cold.
TAPIOCA JELLY.
484. Soak a quarter of a pound of tapioca in
water enough to cover it. Let it stand several
hours, then stir it into a pint of boiling water.
Simmer it slowly till it appears semi-transparent.
Sweeten it to the taste, and flavor with wine and
nutmeg if approved of by the physician. Turn it
into cups or moulds.
HARTSHORN JELLY.
485. Take a quart of boiling water and pour
it over three ounces of hartshorn shavings. Boil
it until reduced to one-half the original quantity.
Pass it through a fine sieve, sweeten it, and stir in
a table spoonful of lemon-juice and three ounces
of sugar with a glass of wine.
It is very good without the lemon-juice and
wine.
RICE JELLY.
486. Pick and wash some rice, and pour enough
THE NATIONAL COOK BOOK. 249
water over it to cover it. Let it soak for three hours.
Then simmer it very slowly till the rice is entirely
soft. Whilst it is hot sweeten it with white sugar,
and flavor it with any thing you please. Strain it
and pour it in a mould.
JELLY OF GELATINE.
487. Half an ounce of gelatine,
One quart of water,
The grated rind and juice of two fine lemons,
The whites of four eggs,
Sugar to the taste.
Pour a quart of boiling water over the gelatine,
and stand it near the fire to keep hot until the gela-
tine is dissolved. Add the rind and juice of the
lemon with the sugar (which must be loaf or pul-
verized white;) let it boil once, take it off, strain it,
and when lukewarm add the beaten whites of four
eggs with the shells (which must have been washed
and wiped dry.) Strain it till the jelly is perfectly
clear. Pour it in moulds and set it to cool.
SLIPPERY-ELM TEA.
488. Strip your slippery-elm in small pieces ;
take two table spoonsful of these pieces and pour
over them two tea cups of boiling water. Let it
stand until it becomes mucilaginous, then strain it.
THE NATIONAL COOK BOOK.
FLAX-S3ED TEA.
489. Pour two tea cups of boiling water over
two table spoonsful of ungrourid flax-seed. Cover
the vessel, and stand it in a warm place until a
mucilage is formed. Be careful to keep it closely
covered, as it soon becomes stringy if exposed to
the air. When sweetened and flavored with lemon-
juice it is a very palatable drink.
The lemon-juice should be scalded.
VEAL TEA.
490. Cut one pound of a knuckle of veal in
thin slices, pour over it a quart of cold water.
Cover it, and let it simmer for an hour and a half.
When boiled to a jelly it will keep for three or
four days, and may be used at any time by pouring
over it a little boiling water and letting it stand
near the fire. Add salt to the taste.
BEEF TEA.
491. One pound of beef,
One quart of cold water.
Cut the beef in thin slices, and pour on the wa-
ter. Cover it and set it in a warm place for three-
quarters of an hour, then put it over a slow fire
where it will simmer for half an hour. Strain it,
THE NATIONAL COOK BOOK. 251
and serve it hot or cold as recommended by the
physician.
Salt it to the taste.
ESSENCE OF BEEF.
492. Select some lean, tender beef, cut it in
small pieces, put them in a bottle and cork it.
Set the bottle in a pot of cold water, let the
water boil six hours. The heat of the water will
extract all the juice from the beef in the bottle.
MUTTON TEA. '
493. Slice one pound of mutton, remove all
the fat, and add one quart of cold water. Cover
it, place it near the fire for an hour, then simmer
it for two hours, strain it, and serve it warm.
Add salt to the taste.
CHICKEN TEA.
494. Cut a quarter of a chicken in small pieces,
take off the skin, and remove all the fat, add to it
a pint of cold water ; cover it, and let it simmer
till reduced to one-half. Strain it, and serve warm
with toast lightly browned.
Add salt to suit the patient's taste.
GUM ARABIC WATER.
495. Pour one pint of boiling water over two
THE NATIONAL COOK BOOK.
table spoonsful of gum arable; add lemon-juice and
sugar to the taste. Stand it away to get cold.
TAMARIND WATER.
496. Pour half a pint of boiling *vater :n a
table spoonful of tamarinds. Stand it away to
get cold- Pour off the water, and add sugar to
the taste. If it should prove too acid, cold water
may be added.
GRAPE WATER
497. Put in a tumbler a table spoonful of grape
jelly. Fill the tumbler with cold water.
MTTLLED WATER.
498. One egg,
Half a pint of boiling water,
Sugar to the taste.
Beat the egg well ; pour the water gradually
over it, but be sure to stir it all the time. Sweeten
it to the taste of the patient.
Serve it with light bread or dry toast.
Wine may be added if approved of by the phy-
sician.
APPLE WATER.
499. Slice three large pippin apples, and pour
THE NATIONAL COOK BOOK* 253
over them a pint of boiling water. Stand them in
a cool place^ when perfectly cold strain off the
water, and sweeten it to the taste*
Toast may be added.
BARLEY WATER,
500. Wash and pick one ounce of pearl barley,
pour over it one tea cupful of water, and let it boil
for ten minutes. Drain it, and pour over it three
tea cupsful of boiling water ; set it over the fire,
and boil it down one half. Strain it through a hair
sieve or piece of muslin.
Gum arabic is sometimes dissolved in it ; the
liquid sweetened to the taste, forms a very agreea-
ble drink.
TOAST WATER.
501. Toast two or three slices of bread of a
dark brown all the way through, but do not burn
it. Put the toast in a deep bowl, and pour over it
one quart of water, let it stand for two or three
hours. Then pour the water from the bread.
Some flavor it by soaking a piece of lemon-peel
with the bread.
ALMOND WATER.
502. One ounce of sweet almonds (blanched,)
Half an ounce of white powdered sugar,
Three half pints of water.
22
254 THE NATIONAL COOK BOOK*
Pour boiling water on the almonds, and in a few
minutes the brown skin will come off oy taking
each kernel between the thumb and finger and
gently pressing it. After having blanched them
in this manner, put them in a stone or wedgewood
mortar with the sugar and a little water. Add
the water gradually until the almond is perfectly
smooth. Strain it through a fine hair sieve or
cloth.
More or less sugar may be added according to
the taste.
MISCELLANEOUS.
LEMON SYRUP, No. 1.
503. Eight pounds of sugar,
Three quarts of water,
One quart of lemon-juice.
Mix the sugar and water together ; as soon as
the sugar has dissolved place it over the fire and
boil and skim it, then add the lemon-juice.
LEMON SYRUP, No. 2.
504. Six pounds of sugar,
Two quarts of water,
One pint of lemon-juice.
Mix the sugar and water together, and as soon
JTHE NATIONAL COOK BOOK. 255
as the sugar is dissolved place it over the fire ; boil
and skim it, then add the lemon-juice.
GINGER SYRUP.
505. One pound of green ginger root,
Ten pounds of sugar,
Two gallons of water.
Cut up the root in pieces and add to it two
gallons of water ; boil it till reduced to one gallon,
strain it, and pour it over ten pounds of white su-
gar. When the sugar has dissolved boil and skira
it till no more scurn rises take it off, and when
cold bottle it for use.
BRANDY CHERRIES.
506. Stem your cherries, put them into a jar,
and to a pound of fruit put a pound of white sugar.
Cover them with French brandy and tie them
closely.
Monongahela whisky will do as well as the
brandy and is much cheaper.
TO PRESERVE EGGS DURING THE WINTEF.
507. In the fall as you collect your eggs, pack
them in a keg with a layer of salt at the bottom,
then a layer of eggs, set in with the small end
downwards, then a layer of salt, and so on till all
are in ; then put a layer of salt on the top.
256 THE NATIONAL COOK BOOK.
BLACKBERRY CORDIAL.
50S. Gather the ripest fruit, mash it in a pan
with a large wooden spoon, strain out all the juice,
and allow a quarter of a pound of sugar to a pint
of the juice. Mix the juipe and sugar together,
and boil and skim it ; then strain it again, and when
cool to each pint of juice add a tea cupful of
brandy. Bottle it and it will be fit for use. This
is highly esteemed by some in cases of dysentery.
RASPBERRY BRANDY.
509. Pick the fruit when dry, put it into a glass
jar, and place the jar in a kettle of cold water.
Set the kettle over the fire and let the water get
hot ; let the fruit remain thus until the juice will
run; strain it, and to every pint of juice add half a
pound of sugar. Boil and skim it. When cold
mix with it an equal quantity of brandy.
Bottle it tightly.
CURRANT SHRUB.
510. Mix a pound of sugar with every pint of
currant-juice. When the sugar is dissolved boil it
a few minutes and skim it. When almost cold add
a gill of brandy to every quart of syrup.
Bottle it, cork it well, and keep it in a cool
place.
THE NATIONAL COOK BOOK. 257
RASPBERRY SHRUB,
511. This is made in the same manner as the
currant shrub.
CHERRY BOUNCE.
512. To fifteen pounds of morella cherries add
one gallon of the best French brandy or good Mo-
nongahela whisky. Let them stand for three or
four months, then pour off the liquor and add to
the cherries two quarts of water, which should re-
main on them for three weeks ; pour off the water
and add it to the liquor ; to all of which add four
pounds of sugar made into a syrup.
MIXTURE FOR SALTING BUTTER.
513. Half a pound of fine salt,
A quarter of a pound of pulverized loaf sugar.
Mix them well together, and add one ounce of
the mixture to every pound of butter.
This is to keep butter sweet for winter use.
EGG-NOG.
514. Six eggs,
One pint of milk,
Half a pound of loaf sugar,
Half a pint of brandy.
22*
258 THE NATIONAL COOK BOOK.
Beat the eggs very light and thick, add the milk
sugar and brandy.
MINCED MEAT.
515. Five pounds of beef or tongue,
Two pounds of suet,
Seven pounds of sugar,
Seven pounds of apples,
Three pounds of raisins,
Three pounds of currants,
Three nutmegs,
Two ounces of cinnamon,
A dessert spoonful of ground allspice,
One small tea spoonful of ground mace,
The juice of two lemons and the grated rind
of one,
Moisten it with equal portions of wine and
cider,
Brandy to the taste.
Boil the meat in water which has been salted in
the proportion of one tea spoonful of salt to every
quart of water. When it is tender stand it away
to get perfectly cold before it is chopped. Wash,
pick and dry your currants, prepare the spices, and
seed the raisins. Pare and core the apples, chop
them fine, chop the meat very fine, add the fruit,
sugar and spice, lemon-juice, and grated lemon
rind, (also the brandy and wine.) Mix the whole
THE NATIONAL COOK BOOK. 259
thoroughly ; it will be fit for use on the following
clay. If you wish to keep your minced meat for
several weeks, chop the meat and add the currants,
raisins, sugar and spice, but leave out the apples,
lemon, wine and cider ; mix the other ingredients
and merely moisten it with brandy ; pack the mix-
ture tightly in a stone jar and cover it close.
When you wish to make it into pies, take out
some of the meat, chop your apples, and mix with
it in the proportions given above. Moisten with
cider, and add wine and brandy to your taste.
SANDWICHES.
516. These are generally made of cold boiled
ham or tongue. Slice your ham or tongue as thin
as possible. Then butter your 'bread on the loaf,
and with a very sharp knife cut it in very thin
slices. Roll in each slice of bread a slice of the
ham or tongue. A cold fried oyster is very nice
in each sandwich.
WINE SANGAREE.
517. Mix equal portions of wine and water,
sweeten it to your taste, and grate nutmeg over the
top.
Ale or porter sangaree is made in the same
manner.
260 THE NATIONAL COOK BOOK.
POACHED EG-GS.
518. Have a broad shallow vessel of boiling
water. Break your eggs in a plate, and be care-
ful not to break the yelks. Take the water from
the fire, slide the eggs carefully into it one at a
time, and then put them over the fire again.
Whilst they are boiling throw the water over the
yelks with a spoon, and as soon as the whites are
thick take them out with an egg slice. Trim them
neatly and send them to the table hot.
PLAIN OMELETTE.
519. Beat four eggs very light. Have ready
a pan of hot butter, pour the beaten eggs into it,
and fry it till it is of a fine brown on the under
side, then lap one half over the other, and serve it
hot. Just before you lap it, sprinkle a little salt
and pepper over the top.
Chopped parsley or onion may be mixed with
the eg before it is fried.
HAM OMELETTE.
520. Whisk four eggs very light, and add to it
as much grated ham as will flavor it. Fry it in
hot butter till it is brown on the lower side. Sprin-
kle salt and pepper over it, and fold one half over
the other. The salt should not be put in the egg,
as it thins it.
Garnish the dish with green parsley.
THE NATIONAL COOK BOOK. 261
BREAD OMELETT3
521. One gill of bread crumbs,
Eight eggs,
A gill and a half of cream,
Pepper and salt to the taste.
Warm the cream and pour it over a gill of ba-
ker's bread crumbs; when the bread is perfectly
soft mash it well with the cream, and add pepper
and salt to the taste. Beat the eggs and stir them
into the bread and cream. Have a pan of hot but-
ter, pour the mixture in and fry it. Do not turn
it as that will make it heavy. The top may be
browned with a salamander, or the pan of the
shovel heated very hot and held near it will brown
it. It may be folded one half over the other ; in
that case it need not be browned with a sala-
mander.
TOMATO OMELETTE.
522. Six eggs,
A wine-glass of flour,
Four ripe tomatoes,
Pepper and salt to the taste,
Milk sufficient to mix the flour smoothly.
Beat the eggs very light, stir in the mixed milk
and flour, peel and chop the tomatoes and add
with the pepper and salt. Have a pan with some
262 THE NATIONAL COOK BOOK.
hot butter, pour in the mixture and fry it. When
done it may be lapped half over or not, according
to the fancy. Do not turn it.
BROWNED FLOUR.
523. This is very useful to thicken gravy and
give it a brown color.
Put your flour into a pan, and set it over a mode-
rate fire, stir it all the time till it is brown, but do
not let it scorch, as it will communicate an unplea-
sant taste to your gravy.
When it is cool put it in a jar for future use.
DRIED CHERRIES, FOR PIES.
524. Pick your cherries, and wash them tho-
roughly through several waters to remove all the
grit. Put them into a stone jar with half a pound
of sugar to a pound of cherries, and warm water
enough to cover them. Place your jar in a vessel
of water and set it where it will keep hot. Let
them stand for twelve hours. If the water should
soak into the cherries and leave them too dry, add
a little more. When they are fully swollen and
perfectly soft they are fit for use. If they are not
sweet enough add more suo-ar.
O O
Dried fruits are more tender and juicy cooked in
this manner than when they are boiled or stewed.
THE NATIONAL COOK BOOK, 263
DRIED APPLES, FOR PIES,
525. Pick and wash them well. Then pour
over boiling water enough to cover them. Let
them stand all night to soak. In the morning put
the apples with the water they were soaked in into
your stew-pan, if they have absorbed all the water
and are nearly dry, add a little more, simmer them
slowly, but do not let them boil. When perfectly
soft, pass them through a sieve, and prepare them
for pies according to the directions given for apples
which have not been dried.
DRIED PEACHES, FOR PIES.
626. These are cooked in the same manner as
dried apples (see above,) only they are flavored
with a piece of lemon or orange-peel stewed with
them.
When they are done, take out the peel and mash
them, add sugar to the taste. They require no
butter.
DRIED PUMPKIN, FOR PIES
527. Cut a pumpkin in half lengthwise, take
out the seeds, pare off the rind, and cut it in slices
about an inch thick. String it on fine twine and
hang it in a dry place.
In the winter stew and use it as green pumpkin.
The cheese-shaped pumpkin is the best kind for
drying.
264 THE NATIONAL COOK BOOK*
TO PREPARE S.ALJERATTJS.
528. Put the salceratus in a vessel, add enough
cold water to dissolve it, then pour off the liquid
into a bottle and cork it. Be careful to pour it off
gently as a great deal of sediment settles at the
bottom of the vessel in which it is dissolved.
Carbonate of ammonia is much nicer than sa1a3-
ratus ; it is prepared in the same manner ; be care-
ful to keep the bottle corked, and keep it in a cool
place.
It may be used in all the receipts where salasra-
tus is directed ; but only half the quantity is neces-
sary thus : if one table spoonful of the sala?ratus
is required, half a table spoonful of ammonia will
be sufficient.
LEMONADE,
529. One quart of lemon-juice.
Nine quarts of water,
Eight pounds of white sugar,
Mix the lemon-juice and sugar, and stand it
away. Just before the lemonade is served, add the
water which should be iced.
PUNCH.
x-uiMOxa.
530. Four pounds of sugar,
One pint of lemon-juice,
One pint of Jamaica spirits,
THE NATIONAL COOK BOOK. 265
Half a pint of peach brandy,
Half a pint of French brandy,
Five quarts of water.
The quantity of liquor may be regulated accord
ing to the taste.
MACARONI.
531. A quarter of a pound of macaroni,
One tea spoonful of butter,
One gill of milk or cream,
One table spoonful of grated cheese.
Boil the macaroni in water that has been salted
in the proportion of a tea spoonful of salt to a quart
of water. When it is tender take it out of the
water and place it on a sieve, or in a colander, to
drain. Boil a gill of milk or cream, and add to it
a tea spoonful of butter rolled in flour, let it boil
half a minute. Put your macaroni, after it is well
drained, into a stew-pan, pour this boiled cream
over it, and add to it the grated cheese. Let it get
very hot, but do not let it boil, and serve it.
INDIAN MUSH.
532. Two quarts of water,
Two tea spoonsful of salt,
As much Indian meal as will make a thick
batter.
23
266 THE NATIONAL COOK BOOK.
Have a pot with two quarts of boiling wafer,
add the salt as above, and stir in very gradually
as much Indian meal as will form a thick batter.
Let it boil half an hour, and beat it hard all the
time it is cooking, which will make it light when
done.
This is generally eaten w r ith new milk, or some-
times with molasses and butter.
FJRIED MUSH.
533. The mush is prepared as in the above re-
ceipt. Let it get cold, cut it in slices, flour them
on both sides, and fry them of a light brown.
WELSH RABBIT.
534. Cut some old rich cheese in very thin
pieces, add to it a spoonful of cream. Put it over
a slow fire and let it stand until the cheese is en-
tirely dissolved.
Serve it with toast. Some like pepper and mus-
tard.
MINT JULEP.
535. Take young mint, pick off the leaves,
wash them, and to one tumbler of leaves add one
tumbler of brandy and Jamaica spirits mixed. Pour
the liquor on the mint to extract the flavor, then
strain it off on a tumbler of sugar ; when the sugar
THE NATIONAL COOK BOOK* 267
Is dissolved, add a tumbler of ice finely pounded.
Stir all well together.
MILK PUNCH.
536. Sweeten a half pint of rich milk to the
taste. Add to this half a table spoonful of fourth
proof brandy.
COTTAGE CHEESE.
537. Put some sour milk in a warm place until
the whey begins to separate from the curd, but by
no means let it get hard. Pour the curd into a
three cornered bag in the shape of a pudding bag,
hang it up and let it drain until no more water will
drip from it. Then turn it out into a pan, mash
the curd very fine and smooth with a wooden
spoon ; add as much good rich cream, as will make
it about as thick as batter. Salt it to your taste.
Sprinkle pepper over the top if you choose.
TO PREPARE RENNET.
538. Get a dried rennet in market, wash it in
lukewarm water, but do not scrape it. Cut it u^
in small pieces, put them in a bottle, and pour over
them a quart of Lisbon wine. After this has stood
for a week a table spoonful of the wine will turn a
quart of milk. Or if the use of wine is objectiona-
ble, the rennet may be preserved by hanging it in a
THE NATIONAL COOK BOOK.
cool dry place. And then every time you wish to
use it, cut off a piece, wash it, and soak it in warm
water ; the water it is soaked in will turn the milk.
TO CURE HAMS.
539. The following is the Newbold receipt for
curing hams.
Seven pounds of coarse salt,
Five pounds of brown sugar,
Half an ounce of pearl-ash, two ounces of
saltpetre,
Four gallons of water.
Boil the above ingredients together, and skim
the pickle when cold. Pour it over your hams,
and let them remain in it eight weeks.
The above proportions are for one hundred
pounds of meat.
TO PREPARE APPLES FOR PIES.
540. Pare and core your apples, cut them in
slices, and throw them into cold water. Then take
them out of the water, put them into a stew-pan ;
if the apples are tender, the water which adheres
to them will be sufficient to cook them ; if not, a
little more may be added. Cover the stew-pan, and
place them near the fire. Let them stew till they
are soft and burst ; then mash them, and add half
an ounce of butter to each pint of the stewed ap-
THE NATIONAL COOK BOOK. 269
pie. When they get nearly cold, add sugar, rose-
water, and nutmeg to the taste.
TO CURE DRIED BEEP.
541. For one hundred pounds of beef:
Seven pounds of coarse salt,
Five pounds of brown sugar,
Half an ounce of pearl-ash, two ounces of
saltpetre. Four gallons of water
Boil the sugar, salt, pearl-ash, saltpetre and
water together, skim it and pour it over the meat
when it is cold. At the end of three weeks take out
your beef. This is the celebrated Newbold receipt.
TO CURE BEEF AND HAMS.
542. Half a bushel of fine salt,
Half a pound of saltpetre,
Half a gallon of molasses.
Mix the salt, saltpetre, and molasses together
well with your hands, until the mixture resembles
brown sugar.
Rub the meat well with this mixture, then place
it in your tubs, with the fleshy side up ; it should
have a coating of the salt, &c., at least half an
inch thick. At the end of ten days, or two weeks
23*
270 THE NATIONAL COOK BOOK.
at farthest, take out your beef, and hang it in a
dry place. Hams should remain in the salt from
five to six weeks.
Never smoke beef. Hams would be better if
not smoked.
TO CURB SHAD.
543. Clean the shad nicely, place them in lay-
ers with back down, and laid open so as the inside
of the fish may be up. Sprinkle each fish plenti-
fully with ground salt, and let them stand twenty-
four hours. This draws out all the blood. Wipe
them all dry with clean napkins.
Place them in layers in a clean tub, with the
backs down as before. For one hundred shad take
half a pound of saltpetre, and two pounds of brown
sugar. Strew plenty of rock salt over them with
the saltpetre and sugar, there is no danger of
putting on too much salt as they will only absorb a
certain quantity.
TO ROAST COFFEE.
544. Pick the black or imperfect grains from
the coffee. Put it in a pan, and stir it all the time
it is roasting ; when done it should be the color of
the hull of a ripe chestnut. It should be brown
all through, but not black. About ten minutes
before it is done add to two pounds of coffee half
THE NATIONAL COOK BOOK. 271
an ounce of butter. Whilst hot put it in a box
and cover it closely.
COFFEE.
545. Beat an egg ; and to one tea cupful of
ground coffee add one-third of the beaten egg, and
as much cold water as will just moisten the coffee ;
do not put in much cold water, stir all well to-
gether, put the mixture in your coffee pot, and
pour over it six tea cupsful of boiling water. Let
it boil hard for ten or fifteen minutes. When it
begins to boil stir it frequently, and never leave it
until the grounds sink, which they will do in a few
minutes after it has been on the fire. Be careful
and do not let your coffee boil over, as by that
means you lose a great deal of the grounds and
consequently the coffee will be weakened.
Rinse your pot, if it be silver or britania metal,
with boiling water, pour the coffee into it, and
serve it hot. Coffee and tea lose much of their
flavor if served cold.
CHOCOLATE.
546. Shave down three ounces of chocolate,
over this pour enough hot water to dissolve it;
mix it to a smooth paste, put it in a pipkin, and
add one quart of boiling water. Place it on the
fire, stir it occasionally, and let it boil fifteen
272 THE NATIONAL COOK BOOK.
minutes, then add one tea cupful of rich milk or
'cream. Let it boil a minute or two longer, pour
it off, and send it to the table. Chocolate retains
its heat longer than either tea or coffee.
Never boil chocolate in your coffee pot as it
would be likely to impart to the coffee an unplea-
sant flavor.
TEA.
547. Scald your tea pot with boiling water, and
allow a tea spoonful of tea for each person and one
over. Pour enough boiling water on the tea leaves
to rather more than wet them. Let it stand fifteen
minutes ; pour on as much boiling water as will
serve one cup to each one of the company. As
soon as the first cups are poured out, add half a
tea spoonful for each person, and pour on some
boiling water. The most convenient article for
hot water is an urn with an iron heater inside which
keeps it boiling on the table. But water may be
kept sufficiently hot in an ordinary tea pot.
Some who are particular about their tea, stop
the spout of the tea pot with a cork, while the tea
is drawing, to retain the aroma.
Tea and coffee pots should always be set away
with the lids off.
TO MAKE YEAST.
548. Boil a tea cupful of hops in one quart of
THE NATIONAL COOK BOOK. 273
water till reduced to one half. Strain it through
a sieve, and add one wine glassful of salt. Return
the hot water into the vessel it was boiled in. Mix
some flour with cold water, and stir in so as to
make it about the consistency of thick molasses.
Let it boil a few minutes, then take it off the fire,
and set it away to cool ; when lukewarm, add some
yeast, and when it rises put it into a stone jar ;
which should not be filled, cover it, and the fol-
lowing day it will be fit for use.
As the yeast is so well salted there is no neces-
sity to put salt in the bread.
You should always have a vessel on purpose to
boil hops.
POTATO YEAST.
549. Boil some potatoes, mash them, and to
six potatoes add one gill of flour. Stir in as much
water as will make the whole into a thick batter ;
add some yeast and a wine glassful of salt. When
it is light, put it in your jar and cover it.
BREAD.
550. Set a sponge at night of a pound of flour,
a little salt, if your yeast should not be salt enough,
a gill of yeast, and water enough to make a thick
batter. In the morning stir in as much flour as
will form a dough, knead it well, and if the wea-
ther is cold set it in a warm place to rise. When
274 THE NATIONAL COOK BOOK.
it is light grease your pans, mould out the dough
in loaves, put them in the pans, and as soon as they
rise again bake them.
If the weather is cold, set your sponge with
lukewarm water, place it near the fire to rise. But
in summer it should be set with cold water, and
not be placed near the fire. It is better in warm
weather to put the dough in your pans as soon as
the flour is added to the sponge and the dough
well kneaded, as if permitted to stand it might
turn sour.
Bread is much nicer baked in small loaves.
POTATO BREAD.
551. Boil some potatoes, mash them fine, and
add as much warm water as will make a mixture
about as thick as cream. Pass it through a sieve
in order to extract all the lumps. When cool add
a little salt, some yeast, and as much flour as will
make a very thick batter.
The next morning stir in enough flour to make
a dough. Knead it well, let it rise, when light
grease your pans, mould it out gently into loaves,
put them in the pans, let them stand till they
rise again, then bake them.
This bread may be made with milk instead of
water, but it is best when eaten fresh, as it soon
becomes dry.
TfiE NATIONAL COOk BOOK. 275
MUSH BREAD.
552. Make some thin Indian mush, (see No.
532,) when cool add a little salt and flour enough
to make a thick batter, stir in some yeast.
Let it stand all night to rise, in the morning add
flour enough to form a dough. Knead it well, set
it to rise ; when light mould it out in loaves,
grease your pans, and when it gets light again
bake it.
RY3 BREAD.
553. This is made in the same manner as wheat,
(No. 550,) only it must have more rye flour to
make a stiffer dough, and requires more kneading.
It takes rather longer to bake than wheat bread.
DYSPEPTIC BREAD.
554. This bread is made of unbolted flour in-
stead of that in general use.
It is made in the same manner as bread, (No.
550,) knead it very well and be careful to have it
thoroughly baked.
Toast made of this bread is very good.
PRIED BREAD.
555. Slice some bread, stale is better than
fresh ; pour over it enough rich milk or cream, if
you have it, to moisten it. Beat an egg ? dip each
276 THE NATIONAL COOK BOOK.
slice of the bread in the egg, and fry them brown
On both sides. Season the bread with pepper and
salt to your taste.
COMMON MUSTARD.
556. One table spoonful of ground mustard.
One tea spoonful of sugar,
One salt spoonful of salt.
Mix the salt, sugar, and mustard together, and
then pour on some boiling water gradually, stir it
with a horn spoon or knife till it is quite smooth.
Some like it quite thick, others prefer it so thin as
to run on the plate.
ICING FOR CAKES.
557. Beat the whites of two eggs till they are
very dry, then add gradually ten ounces of pulve-
rized white sugar. Dredge flour over the top of
the cake and wipe it off, to make the icing adhere.
Put it over with a broad bladed knife ; it should be
put on quite thick. When this coating is dry, di-
lute the remainder of the icing on your dish with a
little rose-water, and put another coating over the
top, which will have a glossy appearance.
TO DRY HERBS.
558. They should be picked just before the
tf At IOMAL COOK BOOK* 27?
plant blossoms, wash them to free them from the
dust, place them on a sieve to drain. Then put
them in \he oven after the bread has been drawn
out, and let them remain in it till they are perfectly
dry. Rub them from the stalks, put them in glass
jars and cover them closely.
RASPBERRY VINEGAR,
559. Take ripe raspberries, put them in a pan,
and mash them with a large wooden spoon or
masher. Strain the juice through a jelly bag, and
to each pint of juice add one pound of loaf sugar
and one quart of vinegar. When the sugar has
dissolved place the whole over the fire in a pre-
serving kettle, and let it boil a minute or two and
skim it. When cold bottle it, cork it well, and it
will be fit for use.
CELERY VINEGAR.
560. Put half a pint of celery seed into a quart
of vinegar ; bottle it, and in a month it will be fit
for use. It must be strained before it is put in the
castor bottle.
PEPPER VINEGAR.
561. Put the coral peppers in a bottle, and pour
over vinegar enough to cover them.
24
278 THE NATIONAL COOK BOOK*
MOLASSES CANDY.
562. One quart of West India molasses,
Haifa pound of brown sugar,
The juice of one lemon.
Put the molasses in a kettle with the sugar, boil
it over a slow, steady fire till it is done, which you
can easily tell by dropping a little in cold water,
if done it will be crisp, if not, it will be stringy.
A good way to judge if it is boiled enough is to let
it boil till it stops bubbling. Stir it very frequently,
and just before it is taken off the fire add the lemon-
juice. Butter a shallow tin pan, and pour it in to
get cold.
Molasses candy may be flavored with any thing
you choose. Some flavor with lemon, and add
roasted ground-nuts, or almonds blanched.
GOOSEBERRY PIE.
f563. Pick off the stems and blossoms of your
gooseberries, wash them, and pour enough boiling
water over to cover them. Let them stand a few
minutes and then drain them. Line your pie-plates
with paste, fill them w r ith the fruit, and add three-
quarters of a pound of sugar to a pint of fruit.
Dredge a little flour over the top and cover with a
lid of paste, leave an opening in the centre to per-
mit the steam to escape, and bake them.
THE NATIONAL COOK BOOK. 279
RIPS CURRANT PIE.
564. Stern your currants and wash them. Line
your pie-plates with paste, fill them with the fruit,
and add sugar in the proportion of a half a pound
to one pint of currants. Dredge some flour over
the top, put on the lid of the pie, leave an opening
in the centre and bake it.
GREEN CURRANT PIE.
565. The fruit should have attained its full
size before it is picked. Stem the currants and
wash them ; then pour enough boiling water over
them to cover them, and let them stand while you
prepare the paste. Line the bottom of your pie-
plates with paste, drain your fruit through the co-
lander and fill your plates, adding half a pound of
sugar to a pint of currants, or in that proportion.
Dredge a little flour over the fruit, and put on the
top crust ; leave an opening in the centre to permit
the steam to escape. The pie requires no water,
as a sufficient quantity will adhere to the fruit.
APPLE BUTTER.
566. Boil one barrel of cider till reduced to one
half the original quantity. Pare, core, and slice
enough apples to measure two bushels and a half
when cut up. Put them in with the cider, let them
boi! 5 and stir it all the time it is boiling. The ap-
280 THE NATIONAL COOK BOOK.
pics must be reduced to a pulp, which will take
from nine to twelve hours. It should be boiled till
perfectly smooth and thick. Great care should be
taken not to let it scorch, as it would be entirely
spoiled.
New cider is the kind used for making apple
butter.
JELLY CAKE, No. 1.
567. Ten eggs,
One pound of sugar.
Three-quarters of a pound of sifted flour,
The grated rind of two, and juice of one
lemon.
Beat the yelks of the eggs very light and add
the sugar. Stir the yelks and sugar very hard
until they are smooth and light. Add to this the
grated rind and lemon-juice, and beat it for a few
minutes longer. Whisk the whites to a dry froth,
and stir them in very gently. Do not beat it after
the whites are in. Butter some shallow tin-plates
and put in three table spoonsful of the mixture.
Bake them in a quick oven. Or you may heat a
griddle or bake-iron, grease it well with butter;
grease a tin cake-ring, place the ring on the grid-
dle, pour in three table spoonsful of the mixture,
j ui the griddle in a hot oven, and bake it without
turning it. When done take it off, grease the grid-
THE NATIONAL COOK BOOK. 281
die and ring again, and proceed as before. When
the cakes are cool place one on a plate, cover the
top of it with any kind of thick jelly, put another
cake on the top of this, cover it with a layer of
jelly, and so on. Place the cakes evenly over
each other. It is customary to ice the top one,
though it looks very nice with white sugar sifted
over.
These are better to be eaten fresh.
JELLY CAKE, No, 2.
568. One pound of flour,
One pound of sugar,
Three-quarters of a pound of butter,
Ten eggs,
One gill of rose-water,
One tea spoonful of grated nutmeg,
Half a tea spoonful of ground cinnamon.
Beat the butter and sugar to a cream, whisk the'
eggs very light and add to it ; stir in the spices and
rose-water, then the flour. Beat the mixture very
hard for ten minutes. Heat your griddle or bake-
iron, grease it well with butter, grease a cake-ring
and place on the griddle. Pour into the ring three
table spoonsful of the mixture, place the griddle in
a hot oven and bake it quickly. These cakes are
never turned ; the oven should be hot enough to
bake the top.
24*
282 THE NATIONAL COOK BOOK.
When one is done take it out, place it on a clean
napkin to cool, and grease the griddle and ring
and proceed as before. When they are all cold
spread the top of each one with thick jelly, and
place them neatly one over the other. The top
cake should have no jelly on it. It may be iced,
or have white sugar sifted over it.
HONEY CAKE, No 1.
569. Three-quarters of a pound of butter,
Three-quarters of a pound of sugar,
Six eggs,
Two pounds of flour,
One table spoonful of ground cinnamon,
Half a gill of cream,
One quart of honey,
One table spoonful of dissolved salseratus.
Beat the butter and sugar to a cream ; beat the
eggs and stir in with the flour, cinnamon, cream
and honey. Beat the whole for ten minutes, then
stir in the salaaratus. Line your pan with several
thicknesses of paper, well buttered ; pour in the
mixture and bake it in a slow oven.
HONEY CAKE, No. 2.
570. Half a pound of sugar,
Haifa pound of butter,
One pint of honey,
THE NATIONAL COOK BOOK. 283
One table spoonful of cinnamon,
One tea spoonful of nutmeg,
As much flour as will form a dough.
Stir the butter and sugar together, add the nut-
meg, cinnamon, honey, and enough flour to form a
dough, Knead it well, roll it out in sheets, cut it
in cakes with a cake-cutter or the rim of a tumbler,
place them on tins and bake them in a moderately
hot oven. Before you set them in the oven wash
them over with a little honey and water, mixed in
equal quantities.
CITRON CAKE,
571. One pound of butter,
One pound of sugar,
One pound of flour,
One pound of citron,
Ten eggs,
Half a gill of brandy,
One tea spoonful of grated nutmeg,
One tea spoonful of cinnamon.
Grate the nutmeg, slice the citron in very thin
narrow strips about half an inch long, and flour it.
Beat the butter and sugar to a cream, whisk the
eggs very light, and stir them in with the flour,
brandy, and spices. Beat the whole for several
minutes, then stir in the citron. Line your pans
284 THE NATIONAL COOK BOOK.
with several thicknesses of paper, well buttered,
pour in the mixture and bake them in a slow oven.
When cold ice them.
VANILLA KISSES.
572. Half a pound of pulverized white sugar,
The whites of six eggs,
One vanilla bean.
Pound the bean in a mortar until it is completely
pulverized. Whisk the eggs to a stiff froth, add
the sugar very gradually, then stir in the vanilla.
Drop the mixture on white paper so as not to touch
each other. You may make them any size you
choose. About a dessert spoonful makes a pretty
sized cake. Take care to have them sufficiently
far apart. Place them on tins with several thick-
nesses of stout paper under them, set them in a hot
oven, and as soon as they have a tinge of brown
take them out, with a broad bladed knife slip them
off the paper, and place the under sides of two to-
gether.
VANILLA CAKE.
573. Half a pound of pulverized white sugar,
The whites of fou r eggs,
One small vanilla bean, or half of a large one.
Pound the vanilla bean in a mortar until it is
THE NATIONAL COOK BOOK. 285
completely pulverized. Beat the eggs to a dry
froth, add the sugar very gradually ; when all the
sugar is in stir in the vanilla. Drop a tea spoon-
ful of the mixture on thick white paper to form
each cake, they must not be near enough to touch
each other. Place them in a cool oven, and as
soon as they are sufficiently dry take them out, as
soon as they are cold slip the blade of a case-knife
under each one to loosen it from the paper. The
oven should not be hot enough to brown them.
GINGER POUND CAKE.
574. Three-quarters of a pound of butter,
Three-quarters of a pound of sugar,
Six eggs,
One pound and a half of flour,
One pint of molasses,
The grated rind of two large oranges,
Three table spoonsful of ginger,
Two table spoonsful of cinnamon,
One table spoonful of dissolved sala?ratus, or
One large tea spoonful of dissolved carbonate
of ammonia.
Beat the butter and sugar to a cream. Beat the
eggs very light and add to it, then stir in all the
other ingredients except the salseratus or ammonia.
Beat the mixture very hard for several minutes,
then stir in the salteratus or ammonia. Butter an
286 THE NATIONAL COOK BOOK.
earthen cake mould or thick iron pan, pour in the
mixture and bake it in a moderate oven. If you
bake it in an iron pan line the pan with several
thicknesses of stout paper well buttered.
CURRANT BISCUITS.
575. One pound of sugar,
One pound of butter,
One pound and a half of flour,
Four eggs,
One tea spoonful of cinnamon,
One tea spoonful of nutmeg.
One pound of currants.
Beat the butter and sugar together; whisk the
eggs, and add to it with the other ingredients.
Roll the dough out in sheets, cut it it into cakes,
place them on tins, sift white sugar over the top,
and bake them in a moderate oven.
The currants must first be picked, washed and
dried, before they are put in the cakes.
PLAIN CRULLERS.
576; Three-quarters of a pound of pulverized
white sugar,
Eight ego's,
As much flour as will make a soft dough,
One dessert spoonful of dissolved saleeratus,
One tea spoonful of nutmeg,
THE NATIONAL COOK BOOK. 287
One tea spoonful of cinnamon,
The grated rind of one lemon, or
Six drops of essence of lemon.
Whisk the eggs very light, stir in the sugar, and
about half the flour, spices and lemon ; then add
the salaeratus, and as much more flour as will make
a soft dough. Do not knead it, but roll it with
your hands in round strips, cut them about three
inches long, double and twist them. Throw them
into boiling lard to cook them. They require to
be turned over whilst they are boiling in the lard,
in order to have them b r own on both sides. These
cakes are very much liked and are very easily
made. Sift sugar over before they are sent to the
table.
TO MAKE BUTTER.
577. Strain your milk and stand it in a spring-
house or cellar, which should be about 54 of Fa-
renheit. The spring-house should be well venti-
lated. Let the milk stand about three days, then
skim off the cream with a skimmer made for the
purpose, and take care to get as little of the sour
milk with it as possible. Then churn it ; and after
churning, wash your butter thoroughly in clear
fresh water, which should be as cold as you can
get it. Then salt it and work it well, to get out
all the remaining buttermilk. It should be dry
288 THE NATIONAL COOK BOOK*
and solid when you have finished working it this
time. After your butter has been salted and
worked thorougly, let it stand about five or six
hours, or until every particle of salt is entirely
dissolved ; then work it again in order to mix the
salt more completely through the whole mass, but
do not touch it with your hands as it will make it
greasy, and spoil both its appearance and taste,
Make it into pounds or small prints, and it will be
ready for use.
When more than one churning is done at a time,
each churning should be worked separately, or it
will be apt to be streaked ; as, if the temperature
of the cream is higher in one churning than in the
other, the butter will not mix without appearing
clouded.
The above receipt was obtained from one of the
best butter-makers in Montgomery county, Penn-
sylvania, and may be confidently relied on for its
accuracy.
QUEEN CAKE.
578. One pound of butter,
One pound of sugar,
Fourteen ounces of flour,
Ten eggs,
One tea spoonful of cinnamon,
One tea spoonful of nutmeg.
THE NATIONAL COOK BOOK. 289
One large table spoonful of brandy,
One table spoonful of rose water.
Beat the butter and sugar to a cream, whisk the
eggs well, and stir the whole together, add gradu-
ally the liquor, spices and flour. Beat the mixture
for several minutes, butter some small round tin
pans, nil them about three parts full and bake
them.
Queen cakes are very nice with a few dried cur-
rants in them. To the above quantity one pound
and a half of dried currants would be sufficient.
THE END.
INDEX.
Almond oake, 191.
pudding, 127.
water, 253.
Apple cream, 163.
Apees, 217.
Apples, to prepare for pies, 268.
r baked, 160.
dried, for pies, 263.
Apple dumplings, 136.
floating island, 154.
fritters, 157.
pudding, No. 1. 129.
No. 2, 130.
pudding, plain, No. 3, 130.
sauce, 101.
water, 252.
Arrow-root, 241.
pudding, for inva-
lids, 236.
Asparagus, 96.
B.
Baked apples, 160.
beef and Yorkshire pud-
ding, 39.
beets, 85.
fillet of veal, 46.
pears, 160.
purlding, for invalids, 242.
rabbit-pie, 61.
shad, 24.
tomatoes, 84.
Barley water, 253.
Beans, boi.ed dri d, 99.
Lima, 98.
pickled, 113.
stringed, 98.
Windsor, or horse, 98.
Beef, a-la-mode, 38.
and hams, to cure, 269.
Beef, boiled corned, 43.
corned, 42.
essence of, 251.
Beef's kidney, stewed, 41.
fried, 42.
Beefsteaks, 38.
fried, 39.
stewed with onions, 41.
soup, 15.
tea, 250.
to cure dried, 269.
Beets, baked, 85.
pickled, 117.
Best way of cooking venison, 60.
Biscuits, currant, 286.
Dover, 218.
Biscuit, hard, 164.
light sugar, 215.
Maryland, 167.
milk, 177.
soda, 200.
sugar, 220.
travelers', 215.
Yorkshire, 165.
Blackberry cordial, 256.
jam, 233.
mush, 160.
Blancmange, 150.
clear, 150.
Boiled chickens, 74.
cod, 22.
corned beef, 43.
crabs, 34.
custard, 159.
dried beans, 99.
green corn, 89.
ham, 58.
leg of lamb, 52.
lobster, 35.
onions, 97.
potatoes, No. 1, 78.
No. 2, 79.
pudding, No. 1, 145.
292
INDEX.
Boiled pudding, No. 2, 146.
rice pudding, 144.
rock, 21.
shad, 23.
sour-krout, 91.
sweet-breads, 49".
tongue, 43.
turkey, 69.
Boston ginger-bread, 198.
Brandy cherries, 25&.
grapes, 233.
peaches, 234.
raspberry, 256.
Bread, 273,
dyspeptic, 275.
fried, 275.
mush, 275.
omelette, 261.
potato, 274.
rye, 275.
Brentford rolls, 166.
Bristol loaf-cake, 190.
Broiled chickens, 73v
shad, 24.
squab, 65.
tomatoes, 84.
Browned egg-plant, 88.
flour, 262.
Brown fricassee, 75.
Buckwheat eakes, 169.
Buns, 209.
Guernsey, 17(X
Spanish, 209.
Butter, to make, 287.
mixture for salting, 25-7.
Butter-milk eakes, 180.
C.
Cakes, 182.
almond, 191.
Bristol loaf, 190 1 .
buckwheat, 169.
butter-milk, 180.
cocoa-nut, 208.
pound, 189.
cod-fish, 23.
common pound, 187.
composition, 12,
cream-of-iartar, 181.
crumpets, or flannel, 171.
Cake, currant, 204.
Devonshire, 205.
election, 205.
federal, 202.
French, 213.
fruit, or plum, No. 1, 183.
No. 2, 184.
German, 203.
ginger cup, 196.
fruit, 196.
pound, 285.
icing for, 276.
Indian light, 175.
loaf, 191.
meal breakfast, 17&
pound, 189.
Johnny, or journey, 174?
kisses, or cream, 200.
lady, 211.
loaf, 189
mush, 179.
New York plum, 185*.
parsnip, 167.
plain cup, 216.
potato, 81.
pound, No. 1, 186,
No. 2, 187.
queen, 288.
rice cup, 208.
rock, 204.
rye baiter, 170*.
Scotch, 206.
seed, 203.
short, 163.
Shrewsbury, 217.
sponge, No. 1, 192,
No. 2, 193,
No. 3, 193.
sugar, 201.
tea, 163.
vanilla, 284.
Washington, No. 1, 218.
No. 2, 219".
white cup, 202.
Calves' feet, spiced, 59.
fried, 50.
liver, fried, 59 1 .
j Calf 's-foot jelly, 222.
! Caper sauce, 107.
1 Carrots, 95.
1 Carrageen,, or Irish moss, 240
INDEX,
293
Cat-fish, 27.
Catsup, tomato, No. 1, 117.
No. 2, 118.
mushroom, 119.
walnut, 119.
Cauliflower, 91.
Celery, dressed as slaw, 95.
stewed with lamb, 96.
vinegar, 277.
Charlotte, cherry, 153.
peach, 152.
de Russe, 151.
Savoy, 152.
Cheese, cottage, 267.
Cheese-cake, cottage, 125.
curd, 125.
lemon, 124.
orange, 123.
Chocolate, 271.
Chow chow, 112.
Cherry bounce, 257.
Charlotte, 153.
jam, 232.
pie, 137.
Cherries, brandy, 255.
dried, for pies, 262.
pickled, 117.
Chickens, boiled, 74.
broiled, 73.
broth, 242.
fried, 74.
pie, 72.
pot-pie, 73.
roast, 72.
salad, No. 1, 76.
No. 2, 77.
soup, 18.
stewed, 75-
tea, 251.
white fricasseed, 76.
Chitterlings, or calves' tripe,
51.
Citron melon, preserved, 230.
Clams, fried, 33.
stewed, 32.
fritters, 32.
soup, 19.
Clear blanc mange, 150.
Cocoa, 235.
Cocoa-nut cake, 208.
jumbles, 195.
25*
Cocoa-nut pound-cake, 188.
pudding, No. 1, 128.
No. 2, 128.
Cod, boiled, 22.
fish cakes, 23.
Coffee, 271.
to roast, 270.
Cold custard, 162.
slaw, 92.
College pudding, 149.
Common ginger-bread, 199.
mustard, 276.
paste, 122.
pound-cake, 187.
Composition cake, 212.
Cordial, blackberry, 256.
Corned beef, 42.
Corn, boiled green, 89.
fritters, 80.
oysters, 90.
salad, 97.
soup, 19.
Cottage cheese, 267.
cheese-cake, 125.
Crabs, boiled, 34.
soft, 34.
Cranberry jelly, No. 1, 223.
No. 2, 224.
sauce, 103.
tarts, 134.
Cream, apple, 163.
sauce, 104.
of tartar cakes, 181.
Crumpets, or flannel cakes, 171.
Scotch. 172.
Crullers, 206.
plain, 286.
Cucumbers, fried, 98.
pickled, 115.
Cup-cake, plain, 216.
rice, 208.
Curd, cheese-cake, 125.
Currant biscuits, 286.
cake, 204.
glazed, 161.
jelly, 225,
shrub, 256.
Custard, boiled, 159.
cold, 162.
snow, 150.
vanilla cup, 158.
294
INDEX.
Cutlets, veal. 47.
Cymlins, 94.
D.
Dandelion, 94.
Devonshire cake, 205.
Dough-nuts, 210.
Dover biscuits, 218.
Drawn butter, 105.
Dried apples, for pies, 263-
beans, boiled, 99.
beef, to cure, 269.
cherries, for pies, 2G2.
peaches, for pies, 263.
peach sauce, 102.
pumpkin, for pies, 263.
Duck, roasted, No. 1, 69.
No. 2. 70.
Dumplings, apple, 136.
peach, 136.
quince, 136.
rice, 161.
Dutch loaf, 207.
salad, 96.
Dyspeptic bread, 275.
E.
Eggs, to preserve during winter,
255.
Egg and milk, 237.
wine, 236.
nog, 257.
pickled, 111.
plant, No. 1, 86.
No. 2, 86
No. 3, 86.
No. 4, 87.
No. 5, 87.
plant, browned, 88
poached, 260.
sauce, 105.
Election cake, 205.
Essence of beef, 251.
Eve's pudding, 138.
F,
Farmers' apple pudding, 142.
Federal cake, 202.
Figs, preserved fresh, 230
Fillet of veal a-la-mode, 4&
Fish, 21.
Flax-seed tea, 250.
Floating island, 155.
apple, 154.
Florendines, Indian, 126.
rice, 126.
Fox-grape jelly, 222.
French bread-pudding, 140.
cake, 213.
custard pudding, 133.
pudding, 13y.
rolls, 166.
slaw, 92.
stew, No. 1, 40.
No. 2,41.
stewed rabbit, 63.
stew of veal, 47,
tomato sauce, 108
Fricassee brown, 75.
chicken white, 76.
rabbit, 63.
Fried beef's kidnev, 42.
beefsteak, 39.
bread, 275.
calves' liver, 50.
feet, 50.
chickens, 74.
clams, 33.
cucumbers, 98.
mush, 266.
oysters, 28.
potatoes, No. 1, 79.
No. 2, SO.
No. 3, 80.
No. 4, 80.
reed birds, 67.
rock, 22.
shad, 24.
sweet-breads. 49.
potatoes, 80.
tomatoes, 83.
veal with tomatoes, 48.
Fritters, apple, 157.
clam, 32.
corn, 89.
Indian, 172.
orange, 158.
oyster, 30.
Spanish, 157.
INDEX.
295
Fruit or plum-cake, No. 1, 183.
No. 2, 184.
cake, ginger, 196.
G.
Gelatine, jelly of, 249.
German cake, 203.
puffs, 158
Giblet pie, 71.
Ginger-bread, No. 1, 198.
No. 2, 198.
Boston, 198.
common, 199.
plain, 199.
cup-cake, 196.
fruit-cake, 196.
nuts, 197.
pound-cake, 285.
syrup, 255.
Glazed currants, 161.
ham, 59.
strawberries, 162.
Gooseberry pie, 278.
Goo.*e, roast, 70.
Grape water, 252.
Green corn pudding, 141.
soup, 19.
currant pie, 279.
gage jam, 233.
gages, preserved, 231.
peas, 99.
Ground rice, No. 1, 245.
No. 2, 245.
Gruel, Indian, 237.
oat-meal, 242.
Guernsey buns, 170.
pudding. 137.
Gum-arabic water, 251.
H.
Halibut, 26.
Hams, to cure, 268.
Ham, boiled, 58.
glazed, 59.
omelette, 260.
Hard biscuit, 164.
Hartshorne jelly, 248.
Haslet sauce, 107.
Hasty pudding, or farmers' rice,
Herbs, to dry, 276.
Herring, potted, 27.
Hog's-head cheese, 58.
Hominy, 90.
Horse beans, 98.
radish sauce. 109.
Hot slaw, 92.
I.
Icing for cakes, 276.
Indian baked pudding, 147.
boiled " 146.
florendines, 126.
fritters, 172.
gruel, 237.
light-cake, 175.
loaf-cake, 191.
meal breakfast cakes, 176.
metland, 181.
muffins, No. 1, 175.
No. 2, 176.
mush, 265.
pone, 174.
pound-cake, 189.
slappers, 173.
J.
Jam, blackberry, 233.
cherry, 232.
green-gage, 233.
pine-apple, 233.
raspberry, 233.
strawberry, 232.
Jelly, calf's foot, 222.
currant, 225.
fox-grape, 222.
of gelatine, 249.
hartshorn, 248.
orange, 224.
potato, 247.
port wine, 247.
quince, 226.
rice, 248.
strawberry, 225.
tapioca, 248.
Jewish method of preparing beef
for salting, 43.
Johnny, or journey cake, 174.
Jumbles, 194.
296
INDEX.
Jumbles, cocoa-nut, 195.
plain, 195.
Spanish, 194.
Kisses, or cream cake, 200
L.
Lady-cake, 211.
Lamb, boiled leg of, 52.
soup. 18.
stewed with onions, 52.
Leg of pork, domed and boiled,
Lemonade, 264.
for an invalid, 241.
Lemon cheese-cake, 124.
pudding, No. 1, 122.
No. 2, 123.
sauce, 101.
sugared, No. 1, 238.
No. 2, 239.
syrup, No. 1, 254.
No. 2, 254.
Light sugar biscuit, 215.
Lima beans, 98.
Loaf-cake, 189.
Bristol, 190.
Indian, 191.
Loaf, Dutch, 207.
Scotch, 213.
Lobster, boiled, 35.
salad, 35.
M.
Macaroni, 241.
265.
Macaroons, 211.
Man oes, pickled, 114.
Marmalade, pea h, 227.
quince, 227.
Maryland biscuits, 167.
Meats, 36.
Milk biscuits, 177.
punch, 267.
toast, 179.
Minced meat, 258.
Mint julep, 266.
Mint sauce, 106.
Miscellaneous, 254.
Mixture for salting butter, 237.
Molasses candy, 278.
Muffins, 164.
Indian, No. 1, 175.
No. 2, 176.
Tottenham, 171.
Mulled cider, 239.
water, 252.
wine, 239.
Mush bread, 275.
cakes, 179.
fried, 266.
Indian, 265.
Mushrooms, 93.
catsup, 119.
piekled, No. 1, 110.
No. 2, 110.
sauce, 106.
Mustard, common, 276.
tomato, 105.
whey, 245.
Mutton chops, 52.
with lemon, 53
dressed like venison, 52.
tea, 251.
N.
Nasturtiums, pickled, 119.
Newcastle pudding, 141.
New York plum-cake, 185.
Noodles for soup, 20.
Nuns' butter, 102.
Nuts, dough, 210.
ginger, 197.
O.
Oatmeal gruel, 242,
Ochras, 94.
Omelette, bread, 261.
ham, 260.
oyster, 36.
plain, 260.
tomato, 261.
Onion sauce, 106.
pickled, 111.
boiled, 97.
beef stewed with, 41.
INDEX.
297
Orange fritters, 158.
cheese-cake, 123.
jelly, 224.
pudding, 127.
sugared, 238.
Orgeat, 235.
Oxford pudding, 148.
Oysters, corn, 90.
fried, 28.
pickled, 28.
scalloped, 29.
stewed, No. 1, 29.
No. 2, 29.
fritters, 30.
omelette, 31.
36.
pie, 30.
plant, 100.
sauce, 108.
soup, 19.
P.
Panada, No. 1, 244.
No. 2, 244.
Pap of grated flour, 243.
unboiled flour, 243.
Parsnip cake, 167.
Parsley sauce, 107.
Parsnips, No. 1, 88.
No. 2, 88.
No. 3, 88.
No. 4, 89.
slewed, 89.
Paste, common, 122.
plain, 122.
puff, 121.
Pastry, 120.
Peas green, 99.
Pea soup. 20.
Peach, baked pudding, 142.
Charlotte. 152.
dumplings, 136.
sauce, dried, 102.
marmalade, 227.
pie, ripe, 134.
pot-pie, 135.
Peaches, dried, for pies, 263.
stewed, ripe, 132.
pickled, 113.
preserved, 229.
Pears, baked, 160.
preserved, 227.
Peppers, pickled, 109.
pot, 17.
vinegar, 277.
Pickles, 109.
Pickled beans, 113.
beets, 117.
cherries, 117.
cucumbers, 115.
eggs, 111.
mangoes, 114.
mushrooms, No. 1, 110.
No. 2, 10.
nasturtiums, 119.
onions, 111.
oysters, 28.
peaches, 113.
peppers, 109.
tomatoes, 120.
walnuts, 112.
Pie, baked rabbit, 61.
cherry, 137.
chicken, 72.
rt, 73.
~
gooseberry, 278.
green currant, 279.
oyster, 30.
peach pot, 135.
pigeon, 65.
plain veal, 44.
plum, 135.
quince, 135.
rabbit pot, 62.
reed-bird, 67.
rhubarb, 137.
ripe currant, 279.
ripe peach, 134.
veal pot, 45.
Pig's feet, soused, 56.
Pigeon pie, 65.
roasted, 64.
stewed, 64.
Pine-apple jam, 233.
preserved, 228.
Plain apple pudding, No. 3, 130.
crullers, 286.
cup-cake, 216.
fried veal, 48.
ginger-bread, 199.
298
INDEX.
Plain jumbles, 195.
omelette, 260.
paste, 122.
veal pie, 44.
Plum cake, New York, 185.
pies, 135.
preserved, 232.
pudding, 145.
Poached eggs, 260.
Pone, Indian, 174.
Pork, leg of, corned and boiled,
steaks, 55.
stuffed leg of, 55.
Porter sangaree, 259.
Port wine jelly, 247.
Potatoes, boiled, No. 1, 78.
No. 2, 79,
bread, 274.
cakes, 81,
fried, No. 1, 79.
No. 2, 80.
No. 3, 80.
No. 4, 80.
ielly,247.
kale, 81.
pudding, 133.
roasted, 81.
rolls, 165,
salad, 82.
sausage, 83.
yeast, 273.
P<*ted herring, 27.
shad, No. 1, 25.
No. 2, 26.
Pound-cake, No. 1, 186.
No. 2, 187.
cocoa-nut, 188.
common, 187.
Indian, 189.
Preserved citron melon, 230.
fresh fi*s, 230.
green-gages, 231.
peaches, 229.
pears, 227.
pine-apple, 228.
plums 232.
quinces, 228.
Prunes, stewed, 235.
Pudding, almond, 127.
apple, No. 1, 129.
Pudding, apple, No. 2, 130.
arrow-root, for inva
lids, 236.
for the convalescent.
236.
baked for invalids:, 242.
beef and York
shire, 59.
boiled rice, 144.
cocoa-nut, No. 1, 128.
No. 2, 128.
college, 149.
Eve's, 138.
farmers' apple, 142.
French, 139.
bread, 140.
custard, 133.
green corn, 141.
Guernsey, 137.
hasty, or farmers' rice
156.
Indian baked, 147.
boiled, 146.
lemon, No. 1, 122.
No. 2, 123.
Newcastle, 141.
orange, 127.
Oxford, 148.
peach, baked, 142.
plain apple, No. 3, 130
potato, 133.
plum, 145.
pumpkin, No. 1, 131.
No. i., 131
quince, 132.
rice, with fruit, 144.
No. 1, 143.
No. 2, 143.
cup, 141.
sago, 139.
for invalids, 236.
sweet potato, 134.
tapioca, 236.
Puffs, German, 158.
pa*te, 121.
Pumpkin, dried for pies, 263.
pudding, No. 1, 131.
No. 2, 131.
Punch, 264.
milk, 267.
INDEX.
299
Queen cake, 288.
Quince dumplings, 136.
jelly, 226.
marmalade, 227.
pie, 135.
preserved, 228.
pudding, 132.
R.
Rabbit, French stewed, 63
fricasseed, 63.
pot-pie, 02.
smothered, 64.
Raspberry brandy, 256.
jam, 233.
shrub, 257.
vinegar, 277.
Reed-birds, fried, 67.
pie, 67.
roasted, 67.
stewed, No, 1, 65.
No. 2, 66.
Rennet, to prepare, 267,
whey, 246.
Rhubarb pie, 137.
tarts, 134.
Rice cups. 144.
cake, 208.
pudding, 141.
dumplings, 161.
florendines, 126.
flummery, 154.
ground, No. 1, 245.
No. 2, 245.
jelly, 248.
milk, 153.
pudding, No. 1, 143.
No. 2, 143.
boiled, 144.
with fruit, 144.
waffles, ISO.
Rich wine sauce, 103.
Ripe currant pie, 279.
peach pie, 134.
Roast beef, 37.
chickens, 72.
duck, No. 1, 69.
No. 2, 70.
Roast goose, 70.
leg of lamb, 51,
oysters, 31.
pig, 54.
pigeons, 64.
pork, 53.
potatoes, 81.
rabbit, 61.
reed-birds, 67.
turkey, 68.
veal, 44.
Rock, boiled 21.
cake, 204.
fried, 22.
Rolls, Brentford, 166.
French, 166.
potato, 165.
Rye batter cakes, 170.
bread, 275.
S.
Sago pudding, for invalids, 2%
139.
milk, 234.
Salaeratus, to prepare, 264.
Sally Lunn, No. 1, 178.
No. 2, 178.
Salsify or oyster-plant, No. 1. 100.
No. 2 100.
No. 3, 100.
No. 4, 101.
Sandwiches, 259.
Sangaree, porter, 259.
wine, 259.
Sauces, 101.
caper, 107.
egg, 105.
French tomato, 108,
haslet, 107.
horse-radish, 109.
mint, 106.
mushroom, 106.
onion, 106.
oyster, 108.
parsley, 107.
tomato, 108.
Sausage meat, 59.
Savoy Charlotte, 152.
Scalloped oysters, 29.
tomatoes, 84.
300
INDEX.
Scotch cake, 206,
crumpets, 172.
loaf, 213.
Scrapple, 57.
Seed cake, 203.
Shad, baked, 24.
boiled, 23.
broiled, 24.
fried, 24.
potted, No. 1, 25.
No. 2, 26.
roasted on a board, 25.
to cure, 270.
Shell-fi^h, 28.
Short-cake, 163.
Shrewsbury cake, 217.
Shrub, currant, 256.
raspberry, 257.
Slaw, cold, 92.
French, 92.
hot, 92.
Slippery-elm tea, 249.
Smothered rabbit, 64.
Smothered steak, 39.
Snow custard, 159.
Soda biscuit, 200.
Soft crabs, 34.
Soup, beef, 15.
chicken, 18.
clam, 19.
corn, 19.
green corn, 19.
lamb, 18.
noodles for, 20.
oyster, 19.
pea, 20.
veal, 16.
vegetable, 240.
Sour krout, 91.
Soused pig's feet, 56.
Spanish buns, 209.
fritters, 157.
jumbles, 194.
Spare rib, 56.
Spiced calves' feet, 49.
shad, 23.
veal, 48.
Spinach, 93.
as greens, 93.
Sponge cake, No. 1,192.
No. 2, 193.
Sponge cake, No. 3, 193.
Squashes, or cymlins, 94.
Steak, beef, 38.
Steaks, venison, 60.
Stewed beef's kidney, 41.
cherries, 100.
chickens, 75.
clams, 32.
oysters, No. 1, 29.
No. 2, 29.
ripe peaches, 162.
pigeons, 64.
prunes, 235.
reed-birds, No. 1, 65.
No. 2, 66.
sweet-breads, 49.
tomatoes, 83.
veal, 47.
Strawberries, glazed, 162.
Strawberry jam, 232.
jelly, 225.
Stringed beans, 98.
Stuffed leg of pork, 55.
Succotash, 20.
Sugar biscuits, 220.
light, 215.
cake, 201.
Sugared lemons, No. 1, 238.
No. 2, 239.
orange, 238.
Sweet-breads, boiled, 49.
for invalids, 243.
fried, 49.
stewed, 49.
dishes, 137.
potatoes, fried, 80.
pudding, 134.
Syllabub, 155.
Syrup, lemon, No. 1, 254.
No. 2, 254.
ginger, 255.
T.
Tamarind water, 252.
whey, 247.
Tapioca jellv, 248.
pudding, 236.
Tarts, cranberry, 134.
rhubarb, 134.
Tea, 272.
INDEX.
301
Tea, beef, 250.
cake, 163.
chicken, 251.
flax-seed, 250.
mutton, 251.
slippery-elm, 249.
veal, 250.
Terrapins, 33.
Toast, milk, 179.
water, 179.
253
Tomatoes, baked, 84.
broiled, 84.
catsup, No. 1. 117.
No. 2, 118.
dressed as cucum-
bers, 85.
fricarideau, 85.
fried, 83.
mustard, 105.
omelette, 261.
pickled, 120.
sauce, 108.
scalloped, 84.
stewed, 83.
Tongue, boiled, 43.
To roast a haunch of venison, 59.
Tottenham muffins, 171.
Travelers' biscuit, 215.
Tripe, 43.
Turkey, boiled, 69.
roa:*t, 68.
Turnips, 95.
V.
Vanilla cake, 284.
cup-custards, 156.
Veal, baked fillet of, 46.
cutlets, 47.
fillet of, a-la-mode, 46. .
French stew of, 47.
fried plain, 48.
with tomatoes, 48.
pie, plain, 44.
pot-pie, 43.
soup, 16
Veal, spiced, 48.
stewed, 47.
tea, 250.
Vegetables, 78.
sauce, 104.
soup, 240.
Venison, best way of cooking,
60.
mutton dressed like.
52.
steaks, 60.
Vinegar celerv, 277.
pepper, 277.
raspberry, 277
whey, 246.
W.
Waffles, 168.
rice, 180.
without yeast, 169.
Walnut catsup, 119.
pickled, 112.
Washington cake, No. 1, 218.
No. 2, 219.
Water toast, 179.
Welsh-rabbit, 266.
Whey, mustard, 245.
rennet, 246.
tamarind, 247.
vinegar, 246.
wine, 246.
Whips, 155.
White cup-cake, 202.
fricasseed chicken, 76,
Windsor, or horse beans, 98.
Wine sangaree, 259.
sauce, 103.
rich, 103.
whey, 246.
Y.
Yeast, potato, 273.
to make, 272.
Yorkshire sauce, 102.
biscuit, 165.
26
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