f/At/u-
^v^.
J.
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
LOS ANGELES
,
Whose registered trade mark is "AX BILLY,"
Keeps one of the best CASH GROCERY STORES
in California.
He Finest Butter in He State.
=g, ^
In fact, AX BILLY
0F
If you AX BILLY,
You get the BEST and Pay LESS for it
Than some other fellow would charge. They
all say it pays to
FRANK E. SMITH
Silverware, * Spectacles, * Eyeglasses * and
OPBRA GLASSES.
FINE WATCH REPAIRING IN ALL ITS BRANCHES.
No. 98 South First Street, San Jose.
QUICK*MEAL!
LEADS ALL COMPETITION.
yffHE burners of the "QuiCK MEAL"
^ Stoves are not operated by a Needle
Valve, but by a "Switch Valve,"
which, when closed, shuts off the gas-
oline from the screw threads entirely,
thereby making leaks impossible. But
the distinctive feature of the " QUICK
MEAL" the "taking point" which
gives it the advantnge of all other
stoves will never be changed i. e.,
the simplicity and ease with which it
can be opened, closed and regulated.
There are no thumb screws to turn, to
burn the fingers with and to confuse people. The patent lever valve is a
"dead open and* shut." When the little knob is pushed over to the word
"Open," it is open, and when it is pushed to the word "Closed," it is closed,
and no mistake. That is all there is to it. No one can use it wrong. Our
Patent Safety Tank Attachment, with which all the " QUICK MEAL" are fur-
nished, has been so improved and perfected that it not only necessitates the
extinction of every light, but no burner can be relit before the "Filler Cap"
has been properly closed. The fittings and finish of the Stoves are of the best.
The Strong Point in the "QUICK MEAL" is the Simplicity
of the Lever Handles -with -which the
Stove is operated.
AQKNT, 4
152 South First Street,
JOSE.
TEMPERANCE
WRITTEN BY
IT/PS, A* lecFy (T, C)rr)ifr) ;
FOR THE BENEFIT OF
ALL HOUSEKEEPERS.
SECOND EDITION.
SAN JOSE, CAL.:
MERCURY BOOK AND JOB PRINTING OFFICE.
1887.
"All things that are both great and small,
One glorious author formed them all.
This thought may all repining quell
What serves our purpose, serves us well,"
PRKKACK.
"Up with the temperance banner!
And let it float on high!
Our sacred watchword, duty.
Our motto, victory."
A Temperance Cook Book is one of the great necessities of tbe
age. There should be nothing in our eatables to awaken the ap-
petite of the reformed, and we certainly want nothing to cultivate
a taste for intoxicating drinks in the young. With this view, I
bring this, my second volume before the public, as a guide and
assistant to all housekeepers not claiming superiority over the
many cook books already in the market only so far as liquor and
extravagance is concerned. Most of the cook books are made up
of recipes to expensive for common cooking, and lack explana-
tions, which the housekeeper sadly needs in arranging her cook-
ery. This want I have supplied by explaining minutely every
recipe, showing just how all the ingredients should be put to-
gether, and have adopted measures instead of weights as far as I
could, so that any person using them cannot fail to cook well if
the rules are strictly followed.
Having had years of experience in cooking, I feel competent
to offer this book as the long-needed help to housekeepers. There
are many valuable recipes in it, which I have selected and tried
with good results.
In submitting this work to the judgment of the public, the
writer indulges the hope that the protracted labor and unremit-
ting care she has bestowed upon it have resulted in the produc-
tion of a cook book which will be found to answer the purpose
for which it is intended.
SAN JOSE, CAL., May 1st, 1887.
PRINTED AT THE
MERCURY STEAM BOOK AND JOB OFFICE,
SAN JOSE, CAL.
The delicate and proper blending of savors is the chief art of
good soup making. There is no dish, perhaps, which comes to the
table that gives such general satisfaction as well prepared soup.
Put the meat into cold water, and let it heat slowly. This dis-
solves the gelatine, allows the albumen to distngage, and the
scum to rise, and diffuses the savory part of the meat. But if the
soup is over a hot fire the albumen coagulates and hardens the
meat, prevents the water from penetrating, and the savory part
from disengaging itself. Thus the broth will be without flavor,
and the meat tough. Allow about two tablespoonfuls of salt to
four quarts of soup, where there are many vegetables, and one
and a half where there are few. If more water is needed, use
boiling water, as cold or lukewarm spoils the soup. Soup should
never be suffered to stand in any vessel, (tin, copper or iron),
to get cold, but if not to be used at once, pour it off while hot in-
to a shallow, well glazed earthen dish. It should be strained
before putting away. Soup is much better to be allowed to cool,
and used the second day, as then all grease can be removed. A
shank bone should be well cracked (that the marrow may be
extracted), put on to cook in cold water, allowing a full quart
for every pound of beef, and by a very gradual heat come to a
slow simmer, which should be kept up for five or six hours. Soup
on no account should be allowed to boil, except for the last fifteen
minutes, to cook the vegetables in finishing. Do not add the salt
until the meat is thoroughly done, as it has a tendency to harden
the fibers and restrain the flow of juices. Thickened soups re-
quire more seasoning nearly double the quantity used for thin
soups. Stock made from meat without bone or gristle, will not
6 SOUPS.
jelly, but will taste very much like good beef tea. Never boil
vegetables with it, as they will cause it to become sour. An eco-
nomical soup-stock may be made of steak or roast beef bones,
adding a piece of fresh meat, or none at all, and allowing it to
simmer at least five hours; strain, remove all the fat the next day,
and it will be ready for use.
BEEF SOUP.
Six pounds of lean beef. The shin is a good piece for this pur-
pose. Have the bone well cracked, carefully extracting the mar-
row, every bit of which should be put into the soup. Six quarts
of water. The stock must be prepared the day before the soup
is needed. Put the beef, bones and all with the water, in a close
vessel and set it where it will heat gradually. Let it boil very
slowly for six hours at least, only uncovering the pot once in a
while to see if there is danger of the water sinking too rapidly.
Should this be the case, replenish with boiling water, taking care
not to put in too much. During the seventh hour, take out the
meat and set the soup away, closely covered, until next morning.
About an hour before dinner, remove the cake of fat from the sur-
face of the stock, set the soup over the fire, and throw in a little
salt to bring up the scum. When this has been skimmed off
carefully, put in your vegetables. These should be : Two carrots,
three turnips, one-half head of white cabbage, one pint of green
corn or dried shaker corn, soaked over night, one head
celery, one quart to-natoes. These should be prepared for the
soup by slicing them very small, and stewing them in barely
enough water to cover them, until they break to pieces. Cook
the cabbage by itself in two waters throwing the first awaj r .
The only exception to the general dissolution, is in a single car-
rot, which should likewise be cooked alone and whole, until thor-
oughly done, and set aside to cool, when the rest of the vegeta-
bles, with the water in which they were boiled, are added to the
soup. Eeturn the pot to the fire with the vegetables and stock,
and boil slowly for half an hour from the time ebullition actually
begins. Strain, without pressing, only shaking and lightly stir-
ring the contents of the colander. The vegetables having been
SOUPS. 7
added with all their juices already cooked, much boiling and
squeezing are not needed, and only make the soup cloudy. Cut
the reserved carrot into dice and drop into the clear liquor after
it is in the tureen; also, if you like, a handful of vermicelli, or
macaroni which has been boiled tender in clear water. The sea-
soning of this excellent soup is a matter of taste. Some use only
salt and white pepper. Others like with this a few blades of mace,
and boil in the stock a handful of sweet herbs. Send to the ta-
ble very hot, and have the soup-plates likewise heated.
AMBER SOUP, OB BOUILLON.
This soup is served at almost all company dinners. There can
be no better choice, as a heavy soup is not then desired.
Ingredients: A large soup-bone (say two pounds), a chicken,
a small piece of ham, one onion, two sprigs of parsley, half a
small carrot, half a small parsnip, one stick of celery, three
cloves, pepper, salt, a gallon of cold water, whites and shells of
two eggs, and caramel for coloring. Let the beef, chicken and
ham boil slowly for five hours; add the vegetables and cloves, to
cook the last hour, having first fried the onion in a little hot fat,
and then in it stick the cloves. Strain the soup into an earthen
bowl and let it remain over night. Next day remove the cake of
fat on the top, take out the jelly, avoiding the settlings, and mix
into it the beaten whites of eggs with the shells. Boil quickly for
half a minute; then, placing it on the hearth, skim off carefully
all the scum and whites of the eggs from the top, not stirring
the soup itself. Pass this through the jelly bag, when it should
be quite clear. The soup may then be put aside, and reheated
just before serving. Add then a large tablespoonful of caramel,
as it gives it the rich color, and also a slight flavor. Of course,
the brightest and cleanest of kettles should be used. This soup
is to be served in cups at dinner parties.
To MAKE CARAMEL FOR COLORING BROTH.
Put into a porcelain sauce-pan, say half a pound of sugar and
a tablespoof ul of water. Stir it constantly over the fire until it
has a bright, dark-brown color, being very careful not to let it
bnrn; then add a teacupful of water and a little salt.
8 , SOUPS.
MOCK-TURTLE, OK CALF'S HEAD SOUP.
One large calf's head, well cleaned and washed; four pig's feet,
well cleaned and washed. This soup should be prepared the day
before it is to be served. Lay the head and feet in the bottom of
a large pot, and cover with a gallon of water. Let it boil three
hours, or until the flesh slips easily from the bones. Take out the
head, leaving in the feet, and allow these to boil steadily while
you cut the meat off the head. Select with care, enough meat to
till a teacup, and set it aside to cool. Remove the brains to a sau-
cer and also set aside. Chop the rest of the meat with the tongue
very fine, season with salt, pepper, powdered marjoram and
thyme, a teaspoonful of cloves, the same of mace, half as much
allspice, and a grated nutmeg and return to the pot. When the
flesh boils from the bones of the pig's feet, take out the latter,
leaving in the gelatinous meat. Let all boil together slowly with-
out removing the cover, for two hours more; take the soup from
the fire and set it away until the next day. An hour before din-
ner, set on the stock to warm. When it boils, strain carefully
and drop in the meat you have reserved, which, when cold, should
be cut into small squares. Have these all ready, as well as the
force meat balls. To prepare these, rub the yolks of five hard-
boiled eggs to a paste, in a wedgewood mortar or in a bowl, with
the back of a silver tablespoon, adding gradually the brains to
moisten them; also a little butter and salt. Mix with these two
eggs beaten very light; flour your hands and make this paste in-
to balls about the size of a pigeon's egg. Throw them into the
soup five minutes before you take it off the fire; stir in a large
tablespoonful of browned flour rubbed smooth in a little cold
water, let it boil up, and finish the seasoning by adding the juice
of a lemon. It should not boil more than half an hour on the
second day. Serve with sliced lemon. Some lay the slices on
top of the soup, but the better plan is to pass to the guests a
small dish containing several slices.
WHITE SOUP Very nice.
Take a knuckle of veal, one carrot, one turnip, one onion, and
boil four hours. Before taking it up, stir in a tablespoonful of
ground rice, wet up with cold water. Strain through a seive,
SOUPS.
always. Next day, half an hour before dinner, put it over the
iire; just before serving, take half a pint of cream, one-half of
milk, and pour, or rather mix, with three small eggs, beaten.
Add this to the soup, stirring rapidly. Lift immediately from
the fire. Season with salt and pepper before adding the eggs
and cream.
OKRA SOUP.
Fry one chicken, when cut up, to a light brown, and also two
slices of bacon. Pour on to them three quarts of boiling water.
Add one onion and some sweet herbs, tied in a rag. Simmer
them gently three hours and a half. Strain off the liquor, take off
the fat, and then put the ham and chicken, cut into small pieces,
into the liquor. Add half a teacupfulof okra, cut up; if dry, the
same quantity; also half a teacupful of rice. Boil all half an hour,
and just before serving add a dozen oysters, with their juice.
Okra is a fine vegetable, especially for soups, and is easily culti-
vated. It is sliced and dried for soups in winter.
NOODLE SOUP.
Take two chickens (old ones are best) and prepare them as you
would for roasting, filling them with a bread dressing, and put
them in a pot with boiling water to cover them. Simmer them
slowly till they are tender enough to run a fork through easily,
then you can put them in the oven and brown them for the table.
Take the water the chickens have been boiled in and stir in a
pint of prepared noodles. Season with pepper and salt.
ITALIAN SOUP.
Put into three pints of boiling water the remains of a cold fowl,
or a piece of cold roast beef, or a ham bone; add one handful of
Lima beans; one quart of tomatoes with their skins off; one tea-
cupful of rice, and two onions sliced and fried a good brown; one
large spoonful of butter; pepper and salt to taste. Let the soup
boil about twenty minutes; then cut off the corn from three cobs
and add to the soup. This soup requires about three-fourths of an
hour to make, and is very nice. The fried onion is absolutely nec-
essary. A few sliced Irish potatoes can be added.
10 SOUPS.
MACARONI SOUP.
Take six pounds of beef, and put it into four quarts of water,
with two onions, one carrot, one turnip, and a head of celery.
Boil it down three or four hours slowly, till there are about two
quarts of water, and let it cool. Next day take off the grease,
without shaking the sediment, and pour it off into the kettle,
half an hour before dinner (leaving the sediment out), and add
salt to suit the taste, a pint of macaroni, broken into inch pieces,
and a tablespoonful and a half of tomato catsup.
BOUILLON.
Six pounds beef, six quarts of water, pepper and salt to taste.
Take a piece of round or next to the neck, wash clean and put it
into the kettle with the water. Simmer it all day till there are
about two quarts of soup, and let it cool. Next day take off the
grease and pour the soup into a clean kettle, leaving the sediment
out; add salt and pepper to suit the taste. Let it come to a boil,
and serve in cups.
OX-TAIL SOUP.
Two ox-tails, one onion, two carrots, one stock of celery, a lit-
tle parsley, and a small cut of pork. Cut the ox-tails at the
joints, slice the vegetables, and mince the pork. Put the pork
into a stew-pan. When hot, add first the onions; when they be-
gin to color, add the ox-tails. Let them fry a short time. Cut
them to the bone, that the juice may run out in boiling. Put
both the ox-tails and fried onions into a soup-kettle, with four
quarts or cold water. Let them simmer for about four hours;
then add the other vegetables with three cloves stuck in a little
piece of onion, and pepper and salt. As soon as the vegetables
are well cooked, the soup is done. Strain it. Select some of
the joints (one for each plate), trim them, and serve them with the
soup; or, if preferred, the joints may be left out.
GIBLET SOUP.
Take the feet, neck, pinions, and giblets of two fowls, and
add a pound and a half of veal, and a slice of lean ham. Pour
on three quarts of cold water, and boil gently till the meat is
SOUPS. 11
very soft. Strain off the liquor, and when cold, take off the fat.
Cut the giblets and meat into half -inch pieces; add a tablespoon-
ful of flour with one of butter, and some of the soup to thin it.
Then put into the soup the butter and meat, with some sweet
herbs tied in a bag, with salt to your taste. Boil it half an hour
and serve.
VENISON SOUP.
Three pounds of venison. What are considered the inferior
pieces will do. One pound of ham or salt pork, one onion, one
head of celery. Cut up the meat; chop up the vegetables, and
put on with just enough water to cover them, keeping on the lid
of the pot all the while, and stew slowly for one hour. Then add
two quarts of boiling water, with a few blades of mace and a doz-
en whole peppers. Or, should you prefer, a little cayenne. Boil
two hours longer; salt and strain. Return the liquor to the pot;
stir in a tablespoonful of butter, thicken with a tablespoonful of
browned flour wet into a smooth thin paste, with cold water; add
a tablespoonful of Worcestershire or other pungent sauce.
HARE OK RABBIT SOUP.
Dissect the rabbit, crack the bones, and prepare precisely as
you would the venison soup, only putting in three small onions
instead of one, and a bunch of sweet herbs. Hare which are too
tough to be cooked in any other way, make excellent game soup.
Also the large gray squirrel of the Middle and Southern States.
RICH VEAL SOUP.
Take three pounds of the neck of veal, cut it in pieces and put
it with the bones (which must be broken up), into a kettle with two
quarts of water. Stew it till the meat is done to rags, and skim
it well; strain it and return to the kettle. Blanch and pound to
a smooth paste a quarter of a pound of sweet almonds, and mix
them with the yolks of six hard boiled eggs mashed smooth, and
a pint of cream, which must first have been boiled or it will cur-
dle the soup, and let it boil afterwards about three minutes, stir-
ring all the time. Lay in the bottom of the tureen some slices
of toast, pour the soup on it and send it to the table.
12 SOUPS.
TOMATO SOUP. (No. 1.)
Six pounds of beef (shank bone is the best), sixteen medium-
sized tomatoes, one onion, four potatoes. Put the meat over to
boil at seven o'clock A. M. (if you wish your dinner at one o'clock).
Add the onion when you put the meat on to boil. At ten o'clock
put in your tomatoes and potatoes nicely sliced. At twelve
o'clock take out the meat, chop up enough to thicken the soup
and put back into the kettle to boil. Half an hour before din-
ner strain all through a colander; put back into the kettle, season
with salt and pepper to suit taste; give the soup a lively boil. Put
in a tureen and send to the table.
MEATLESS TOMATO SOUP. (No. 2.)
One quart tomatoes, one of water; stew till soft; add teaspoon-
ful soda, allow to effervesce and add a quart of boiling milk, salt,
butter, and pepper to taste, with a little rolled cracker; boil a few
minutes and serve.
TURNIP SOUP.
Knuckle of veal, well cracked; five quarts of water. Cover
closely and stew gently for four hours, the day before the soup
is wanted. On the morrow, skim off the fat and warm the stock
gradually to a boil. Have ready an onion and six large winter or
a dozen small summer turnips, sweet marjoram or thyme minced
very finely. Put these into the soup and let them simmer to-
gether for an hour. Strain, return to the fire and add a cup of
milk, in which has been stirred a tablespoonful of butter. Sea-
son with salt and pepper; let it boil up once, stirring all the
time, as is necessary in all soups where milk is added at the last,
and remove instantly, or it will scorch.
VEGETABLE OYSTER SOUP.
Three dozen oysters pared and sliced thin; cook in one quart
of water one hour; add pepper, salt and butter to taste. Let the
soup boil fifteen minutes longer; then add one quart of rich milk;
let it come to a boil; add three tablespoonfuls of rolled cracker.
Serve hot.
SOOTS. 13
CORN SOUP.
One-lialf dozen ears of corn, and with a sharp knife score each
row of grains, then with the back of the knife scrape out the niilk.
Have a quart of boiling water, put in the cobs and let them boil
a few minutes, just to give the soup the sweetness of the cob.
Lift them out and pour in the scraped corn, and let it boil ten or
fifteen minutes, then add a pint of milk, a piece of butter about
the size of an egg, let it just come to a boil; season with pepper
and salt.
GREEN PEA SOUP.
Four pounds of beef, or a knuckle of veal, to which you may
add a pound of bacon. Cut them in pieces and put them in the
soup-kettle with a sprig of mint and five quarts of water. Boil
moderately fast and skim it well. When the meat boils to pieces,
strain it out and put to the liquor a quart of young green pease.
Boil them until they are entirely dissolved, and have thickened
the soup and give it a green color.
BEAN SOUP.
Soak a pint of white beans over night. Then put them on the
fire, with three quarts of water; one onion fried or sauted in a
little butter; two potatoes, partly boiled in other water; a small
cut of pork, one red pepper, a small piece of cabbage, and salt.
Let it all boil slowly for four or five hours. Pass it through a col-
ander. Return the pulp to the fire. Put into the tureen croutons
of bread, cut in half inch pieces, and fry brow r n on all sides in a
little butter. Pour the soup into the tureen and serve hot. Some
add broth, celery, one or two cloves and carrot to bean soup. A
little mustard added to bean soup makes a pleasant change. Some
add cream at the last moment. Or, a very good bean soup can be
made from the remains of baked beans the brown baked beans
giving it a good color. Merely add water and a bit of onion; boil
it to a pulp, and pass it through a colander.
SPLIT PEA SOUP Dried.
One gallon of water, one quart of split pease soaked over night,
one pound of salt pork, cut into bits an inch square, one-half
14 SOUPS.
pound beef. Put over the fire, and boil slowly for two Lours, or
until the quantity of liquor does not exceed two quarts. Pour in-
to a colander, and press the pease through it with a wooden or
silver spoon. Return the soup to the pot, adding- a small head
of celery, chopped up, a little parsley, or, if prefered, summer
savory or sweet marjoram. Have ready three or four slices of
stale bread, which have been fried in butter until they are brown;
cut into slices and scatter them upon the surface of the soup after
it is poured into the tureen.
POTATO SOUP.
Two quarts of water, five medium-sized potatoes, one fourth
of a head of cabbage, three medium-sized onions, yolks of two
eggs, two tablespoonfuls of flour, one pint of sweet milk, piece
of butter the size of an egg. Put the water into a kettle, pare,
wash and slice the potatoes, chop the onions, and cut the cabbage
very fine; put them all into the kettle, and boil till tender; then
mash all together, fine. Add more water if needed; beat the
yolks very light and add them to the milk, with the flour previ-
ously rubbed to a smooth paste with a little cold milk. Stir this
into the boiling soup. Butter, pepper, and salt to taste.
VERMICELLI SOUP.
Four pounds lamb, from which every particle of fat has been
removed, one pound of veal, one slice of corned ham. five quarts
of water. Cut up the meat, cover it with a quart of water, and
set it back on the range to heat very gradually, keeping it cover-
ed closely. At the end of an hour, add four quarts of boiling
water, and cook until the meat is in shreds. Season with salt,
sweet herbs, one chopped shallot, teaspoonful of Worcestershire
sauce, and when these have boiled in the soup for ten minutes,
strain and return to the fire. Have ready about a third of a
pound of vermicelli, which has been boiled tender in clear water.
Add this; boil up once, and pour out. In all recipes in which
ham is mentioned as seasoning, reference is made to corned, not
smoked pork. The smoke imparts an undisguisable, and to many,
an unplesant flavor, especially to delicate soups and ragouts.
SOUPS. 15
OXION SOUP.
Put into a sauce-pan butter size of an egg. Clarifyed grease,
or the cakes of fat saved from the top of stock, or soup. When
very hot, add two or three large onions, sliced thin; stir, and cook
them well until they are red; then add a full one-half teacup ful
of flour. Stir this also until it is red, watching it constantly
that it does not burn. Pour in about one pint of boiling water;
add pepper and salt. Mix it well and let it boil a minute; then
pour it into the soup-kettle, and place it at the back of the range
until almost ready to serve. Add then one and a half pints of
boiling milk, and two or three well mashed boiled potatoes. Add
to the potatoes a little of the soup at first, then more, until they
are smooth, and thin enough to put into the soup-kettle. Stir
well and smoothly together; taste, to see if the soup is properly
seasoned with pepper and salt, as it requires plenty, especially
of the latter. Let it simmer a few moments. Put pieces of toast-
ed bread in the bottom of the tureen. Pour over the sojup, and
serve very hot.
RISH SOUPS.
OYSTER SOUP. (No. 1.)
Drain the oysters from the liquor and strain the liquor. Put in
the stew-kettle a teacupful of hot water and a quart of rich new
milk. When it comes to a boil turn in the oysters, and when hot
again, add the strained liquor. Take a large lump of butter a
good tablespoon!' ul and press it in a tablespoonful of flour to
thicken it. Stir this into it and let it just come to a boil. You
may add a blade of mace or a little grated nutmeg; also, a head
of celery cut into small pieces, if you have it.
OYSTER SOUP. (No. 2.)
One quart of oysters, one quart of milk, two tablespoonfuls of
butter, one pint of water. Strain the liquor from the oysters,
add to it the water, and set it over the fire to heat slowly in a
covered vessel. When it is near boiling, skim off thoroughly;
season with pepper and salt, and pour in the milk (which should
16 SOUPS.
be heated to a boiling- point in a separate vessel), after which, stir
constant!}-. When the soup again nears the boiling point, add
the oysters, and let them stew until they "ruffle," on the edge.
This will be in about five minutes. Then put in the butter and
stir well until it is melted. When the soup is ready to serve, add
a little rolled cracker. Serve with sliced lemon and crackers.
The crowning excellence in oyster soup is to have it cooked just
enough. Too much stewing ruins the bivalves, while an under-
done oyster is a flabby abomination. The plumpness of the
main body and ruffled edge are good indices of their right con-
dition.
CLAM SOUP.
Thirty clams, two quarts of water, one pint of milk, two table-
spoonfuls of butter, two eggs. If you cannot buy the clams al-
ready opened, put them in a large pan or tray, and pour boiling
water over them. This will open the shells. Take them out as
fast as they unclose, that you may save all the liquor they con-
tain. Drain off this and put it over the fire, and when it comes
to a boil, put in the clams, chopped up fine, boil three minutes,
add the milk, which has been heated to scalding (not boiling), in
another vessel. Boil up again taking care the soup does not
burn, and put in the butter, pepper, salt, and the eggs. Then
serve without delay. If you desire a thicker soup, add two table-
spoonfuls of flour to a little cold milk, and put in with the pint
of hot milk.
CATFISH SOUP.
Six catfish, in average weight half a pound apiece, one-half pound
of salt pork, one quart of sweet milk, two eggs, one head of cel-
ery, or a small bag of celery seed. Skin and clean the fish and
cut them up. Chop the pork into small pieces. Put these to-
gether into the pot with two quarts of water, chopped sweet herbs,
and the celery seasoning. Boil for an hour, or until the fish and
pork are boiled to pieces; strain it, return it to the sauce-pan
and add the milk, which should be already hot; next the eggs,
beaten to a froth, and a piece of butter the size of a walnut; boil
up once, and serve with dice of toasted bread on top.
SOUPS. 17
CODFISH SOUP.
Boil a teacupful of codfish (shredded fine) in three pints of wa-
ter for twenty minutes, add three tablespoonfuls of butter mixed
till smooth with one heaping tablespoonful of flour and a little
hot water; boil up once, add two pints of milk, let boil, add three
beaten eggs, serve with bread dice; or, when served in a tureen
add one poached egg for each person.
STOCK FOB SOUPS OR GRAVIES.
Put two knuckles of shins of veal or beef and two onions into
eight quarts of water. Boil two hours. Strain into a stone jar
and keep in a cool place. When cold, take off the fat. Nice to
put into vegetable soups, gravies or meat pies, of any kind.
To CLEAR SOUP.
Let it cool; then beat up the whites of three eggs; stir them in-
to the cold soup with the broken shells of the eggs; set the soup
off the fire and keep stirring until the scum rises. Let it boil
four or five minutes, then take it off; set it aside until it settles,
then strain it and serve hot.
NOODLES FOR SOUPS. /
I I
Beat up two eggs, add a pinch of salt, and flour to make it very
stiff; knead about ten minutes. Koll out into a sheet so thin as
to be almost transparent, rub it with flour and let it stand an
hour to dry; then roll it up like a scroll, and begining at one end
shave it down fine as you would a head of cabbage for slaw;
shake them up with more flour and put them into the soup.
Boil ten minutes.
X.
FORCEMEAT BALLS" FOR SOUPS.
One teacupful of beef marrow, four eggs, a little chopped par-
sley, three tablespoonfuls of sweet rnilk. Rub the marrow to a
cream; add the beaten eggs, season with pepper and salt, add
the milk, and bread crumbs enough to make into little balls the
size of a pigeon's egg. Let them stand half an hour before
boiling; boil ten minutes in beef soup.
18 SOUPS.
SOUP DUMPLINGS.
One-half teacupful of butter, one-half teaspoonful of salt, yolks
of four eggs. Beat the butter and yolks of the eggs to a cream;
season with salt and lemon peel if you like; make them into a
soft paste and drop them into the soup with a spoon. These are
nice for potato soup.
CALF'S LIVER DUMPLINGS.
Grate two pounds of liver, rub three tablespoonfuls of butter
to a cream, add six well beaten eggs; add this to the liver, season
with garlic, marjoram, pepper and salt, and a little lemon peel;
add bread crumbs enough to make into dumplings. Let them
stand one hour before cooking. Boil ten minutes. If you do
not like any of the seasoning, you can leave them out and season
to taste.
FISH.
Fish are good and fresh if the gills are red, the eyes full, and
the body of the fish firm and stiff. As soon as possible after fish
are caught, remove all scales (these may be loosened by pouring
on hot water), and scrape out entrails and every particle of blood
and the white skin that lies along the back bone, being careful
not to crush the fish more than is absolutely necessary in clean-
ing. Kinse thoroughly in cold water, using only what is neces-
sary for perfect cleanliness, drain, wipe dry, and place on ice un-
til ready to cook. To remove the earthy taste from fresh water
fish, sprinkle with salt, and let stand over night, or at least a few
hours, before cooking; rinse off, wipe dry, and to completely ab-
sorb all the moisture, place in a folded napkin a short time.
Fresh water fish should never be soaked in water except when
frozen, when they may be placed in ice-cold water to thaw, and
then cooked immediately. Salt fish may be soaked over night
in cold water; if very salt, change it. Fish should always be
well cooked, being both unpalatable and unwholesome when un-
derdone. For boiling, a fish-kettle is almost indispensable, as it
is very difficult to remove a large fish without breaking from an
ordinary kettle. The fish-kettle is an oblong boiler, in which is
suspended a perforated tin plate, with a handle at each end, on
which it is lifted out when done. From this tin it is easily slip-
ped off to the platter on which it goes to the table. When no fish-
kettle is at hand, wrap in a cloth, lay in a circle on a plate, and
set in the kettle. "When done the fish may be lifted out gently
by the cloth and thus removed to the platter. In frying by dip-
ping into hot fat or drippings (or olive oil is still better), a wire
basket, in which the fish is placed and lowered into the fat, is a
20 FISH.
great convenience. One of the most essential things in serving
fish, is to have everything hot, and quickly dished, so that all
may go to the table at once. Serve fresh fish with squash and
green pease, salt fish with beets and carrots, salt pork and pota-
toes with either. In cooking fish, care must be taken not to use
the same knives or spoons in the preparation of it and other food,
or the latter will be tainted with the fishy flavor. In boiling fish,
allow five to ten minutes to the pound, according to thickness,
after the water begins to boil. To test, pass a knife along a bone,
and if done, the fish will separate easily. Kemove the moment
it is done, or it will become "woolly" and insipid.
Fish is made firmer if a little salt and vinegar is added to the
water in which it is boiled. The water should be cold when the
fish is put in, except in the case of salmon, when the water should
be hot, to preserve the rich color. Garnishes for fish are parsley,
sliced beets, fried smelts (for turbot), lobster coral (for boiled
fish).
WHITEFISH STEAMED.
After cleaning the fish, salt it and wrap it in a clean white cloth
and steam one hour. Dressing: Take a teacupful of butter, two
tablespoonfuls of flour, and stir to a cream. Pour over this one
pint of boiling water and let it come to a boil. Stir in two hard-
boiled eggs chopped fine, pour the dressing over the fish and
serve.
BAKED FISH.
Take a fish weighing five pounds after cleaing; salt it. Make
a dressing of bread crumbs, salt, pepper, summer savory, and a
piece of butter the size of a walnut. Sprinkle with pepper, salt,
and add about half a pint of water. Bake one hour and a half.
CREAM GRAVY FOR BAKED FISH.
Have ready in a sauce-pan a cup of cream, diluted with four
tablespoonfuls of hot water lest it should curdle in heating in
which has been stirred carefully two tablespoonfuls of melted
butter and a little chopped parsley; heat this in a vessel, set
within another of boiling water; add the gravy from^he dripping-
pan in which it was baked; boil up once to thicken, and pour
over the fish.
FISH. 21
FRIED FISH.
Clean thoroughly, cut off the head, and, if large, cut out the
backbone, and slice the body crosswise into five or six pieces; dip
in Indian meal or wheat flour, or in a beaten egg, and then in
bread crumbs (trout and perch should never be dipped in meal),
put into a thick bottomed skillet, skin side uppermost, with hot
lard or salt pork (never in butter, as it takes out the sweetness
and gives a bad color), fry slowly, and turn when a light brown.
Fish should not be put in to fry until the fat gets boiling hot. It
is necessary to observe this rule. Serve with tomato sauce or slices
of lemon.
To BOIL FISH.
Place in an iron kettle with salt cold water. Add a little
vinegar or lemon juice, boil gently so as not to break the fish.
Remove from the water as soon as done, and drain thoroughly.
A little onion, parsley, carrots or cloves, with other seasoning,
adds to flavor and appearance. Serve with drawn butter sauce
with hard boiled eggs sliced.
FKIED SMELTS.
Any small fish may be cooked after this recipe. Wash a pound
of small fish in cold salted water; draw them at the gills without
splitting them, and wipe them on a dry towel; have ready over
the fire a frying kettle, half full of fat; dip the fish first in milk,
then in cracker or bread crumbs, then in beaten egg, and again
in the crumbs; when the fat is smoaking hot put in the fish, as
many as will float, and fry them until they are golden brown;
take the fish from the fat with a skimmer; lay them on brown
paper for a moment to free them from grease ; sprinkle them with
salt and serve them hot.
BKOILED SHAD.
Any medium-sized fish may be broiled this way: After the
shad has been scaled and washed in cold water, split it down the
back; remove the back-bone and entrails and lay the fish between
the bars of a double wire gridiron which has been well buttered;
expose the inside to the fire until it is brown and then brown
22 FISH:.
the skin; when the fish is brown on both sides lay in a hot plat-
ter without breaking it; spread over it a tablespooiiful of butter;
season it with a saltspoonful of salt and quarter of a saltspoonful
of pepper, and serve it hot. Chop a tablespoonful of parsley;
mix it with a tablespoonful of butter, a teaspoonful of lemon'
juice, a saltspoonful of salt and quarter of a saltspoonful of pep-
per; use this to dress the broiled fish.
BAKED SALMON, TROUT OR PICKEREL.
Clean thoroughly, wipe carefully, and lay in a dripping-pan
with water enough to prevent scorching (a perforated tin sheet
or rack fitting loosely in the pan, or several muffin-rings may be
used to keep the fish from the bottom of the pan, and the fish
may be made to form a cin.-le by tying head and tail together);
bake slowly, basting often with butter and water. When done,
have ready a cup of sweet cream into which a few spoonfuls of
hot water have been poured, stir in two tablespoonfuls melted
butter and a little chopped parsley, and heat in a vessel of boil-
ing water; add the gravy from the dish and boil up once to thick-
en. Place the fish in a hot dish, and pour over the sauce. Garnish
with a wreath of crimson nasturtium-blooms and dainty sprigs
of parsley, on the edge of the dish.
BOILED SALMON. (Fresh.)
Wrap the fish, when you have washed and wiped it, in a clean
linen cloth not too thick baste it up securely, and put it in
a fish-kettle. Cover with cold water in which has been melted
a handful of salt. Boil slowly, allowing about quarter of an
hour to each pound. When the time is up, rip open the cover
of the cloth and test the salmon with a fork. If it penetrates
easily, it is done; if not, hastily pin up the cloth and cook a lit-
tle longer. Skim off the scum as it rises to the top. Have ready
in another sauce-pan a pint of cream, or half milk and half cream
will do, which has been heated in a vessel set in boiling water;
stir into this a large spoonful of butter, a little 'salt and chopped
parsley, and a half gill of the water in which the fish was boiled.
Let it boil up once, stirring all the while, or what is better, do
not remove from the inner vessel. When the fish is done, take
FISH. 23
it instantly from the kettle, lay it an instant upon a folded cloth
to absorb the drippings; transfer with great care, for fear of
breaking, to a hot dish, and pour the boiling cream over it, re-
serving enough to till a small sauce-boat. Garnish with curled
parsley and circular slices of hard-boiled yolks leaving out the
whites of the eggs. After serving boiled salmon with cream sauce
you will never be quite contented with any other. If you can-
not get cream, boil a pint of milk and thicken with arrowroot.
It is not so nice, but many will not detect the difference.
BOILED SALMON-TROUT.
Clean, wash, and dry the trout; envelop in a thin cloth fitted
nearly to the shape of the fish, lay within a fish-kettle covered
witli salted water (cold), and boil gently half an hour or longer,
according to the size. When done, unwrap and lay in a hot dish.
Pour around it cream sauce made as for baked salmon-trout only
of course, with the omission of the fish gravy and serve.
BAKED SALMON.
AVash and wipe dry, rub with pepper and salt. Lay the fish
upon a grating set over your baking-pan, and bake, basting it
freely with butter, and, towards the last, with its own drippings
only. Should it brown too fast, cover the top with a sheet of
white paper until it is cooked. When it is done, transfer to a hot
dish and cover closely; add to the gravy a little hot water thick-
ened with cornstarch, wet, of course, first with cold water, a
tablespoonful of tomato sauce, and the juice of a lemon. Boil
up and serve in a sauce-boat, or you may serve with cream sauce
made as for boiled salmon. Garnish handsomely with alternate
sprigs of parsley and the bleached tops of celery, with ruby bits
of currant jelly here and there. This is a fine dish for a dinner
party.
CREAM PICKEREL.
The pickerel ranks next to trout among game-fish and should
be cooked in the same manner. Reserve your largest pickerel
those over three pounds in weight for baking, and proceed with
them as with baked salmon-trout, cream gravy and all. If you
cannot afford cream, substitute rich milk, and thicken with rice
24 FISH.
or wheat flour. The fish are better cooked in this way then any
other.
BAKED HALIBUT.
Take a piece of halibut weighing five or six pounds, and lay it
in salt and water for two hours. Wipe dry and score the outer
skin. Set in the baking-pan in a tolerably hot oven and bake an
hour, basting often with butter and water heated together in a
sauce-pan or tin-cup. When a fork will penetrate it easily it is
done. It should be of a fine brown. Take the gravy in the drip-
ping-pan add a little boiling water should there not be enough
stir in a tablespoonful of walnut catsup, a teaspoonful of Wor-
cestershire sauce, the juice of a lemon, and thicken with browned
flour previously wet with cold water. Boil up once and put into
sauce-boat. There is no finer preparation of halibut than this,
which is, however, comparatively little known. Those who have
eaten it usually prefer it to boiled or broiled. If you have any
fish left, save it until the next morning. Pick out as you would
cod, \vith an equal quantity of mashed potato, moisten with the
sauce, or with milk and butter if you have no sauce; put into a
skillet and stir until it is very hot.
STURGEON STEAK.
Skin the steaks carefully and lay in salted water (cold), for an
hour, to remove the oily taste, so offensive to most palates. Then
wipe each steak dry, salt, and broil over hot coals on a buttered
gridiron. Serve in a hot dish when you have buttered and pep-
pered them, and send up garnished with parsley, and accompa-
nied by a glass dish containing sliced lemon. Another nice way
to cook sturgeon is to prepare it as the above; then dip it in
beaten egg, then bread crumbs, and fry brown.
STEWED CODFISH.
Soak pieces of codfish several hours in cold water, pick fine,
and place in skillet with water; boil a few minutes, pour off wa-
ter and add fresh, boil again and drain off as before; then add
plenty of sweet milk, a good-sized piece of butter, and a thicken-
ing made of a little flour (or cornstarch) mixed with cold milk
FISH. 25
until smooth like cream. Stir well, and when done take from the
fire, and add the yolks of three well beaten eggs; stir quickly
and serve.
FISH CHOWDER.
Take a fresh codfish, two and a half pounds in weight, four
medium-sized potatoes, four small onions, two slices of fat salt
pork. First, cut the pork quite fine, put it in your kettle and
let it fry brown. Cut the fish in pieces of an inch thick, and
two inches square, remove all the bones possible. Cut the pota-
toes and onions also fine, put all in a kettle in layers, alternately,
cover with hot water, cook thirty minutes; then add one pint of
rich sweet milk, pepper and salt to taste. Serve hot.
CODFISH PIE.
Take a piece of codfish, soak over night in plenty of water.
In the morning simmer until tender. When done, remove all
the bones, and chop fine. Take one bowlful of fish, one and one-
half bowlful of mashed potatoes, one bowlful of thick cream,
one-half teacupful of butter, pepper to taste. Mix all well to-
gether, and brown nicely in the oven.
CODFISH HASH.
Prepare the fish as in the above recipe. Take one bowlful of
fish, one and one-half bowlful of chopped potatoes, one bowlful
of thick cream, two eggs, well beaten, butter and pepper to
taste. Brown in the oven. Very nice for breakfast.
TURBOT.
Take a fine, large whitefish, steam till tender. Take out the
bones and sprinkle with pepper and salt. For the dressing, heat
one pint of milk and thicken with two-thirds of a cupful of flour.
When cold, add two well beaten eggs and half a teacupful of
butter. Put in the baking-dish a layer of fish, then a layer of
sauce till full. Season with onions, parsley and thyme. Cover
the top with bread crumbs, and bake one-half hour.
BOILED CODFISH.
Soak over night, put in a pan of cold water, and simmer two
26 FISH.
or three hours. Serve with drawn butter, with hard-boiled eggs
sliced on it. Codfish is also excellent broiled. After soaking
sufficiently, grease the bars of the gridiron, broil, and serve with
bits of butter dropped over it. This is a nice relish for tea.
BOILED SALT MACKEREL.
After freshening, wrap in a cloth and simmer for fifteen min-
utes; remove, lay on it two hard-boiled eggs sliced, pour over it
drawn butter, and trim with parsley leaves. Boiling salt fish
hardens it.
CODFISH BALLS. (No. 1.)
The first and most important thing to be remembered is, have
the ingredients cooked on the day you wish them to be eaten.
Put your codfish to soak the night before, then simmer (not boil),
until tender. Have the potatoes freshly cooked and hot. When
the fish is done, take out all the bones and pull every lump,
no matter how small, apart, until it is light and feathery. Mash
the potatoes until they are perfectly smooth; add a little cream
or milk and the whites of four eggs and a little pepper. Mix all
together, and make into round balls; dip in the yolks of four
well beaten eggs, then in bread crumbs, and fry in hot lard like
doughnuts. They will not. absorb the fat, but will immediately
crisp a beautiful brown; turn them over and in a moment they
are done. Great care must be taken to have the lard boiling hot.
Remember, the beauty is to have them fine and white inside, like
a cream-puff. If rightly made, they are delicious, and far supe-
rior to the heavy, butter-soaked articles, usually termed codfish
balls.
CODFISH BALLS. (No. 2.)
Prepare the codfish as in number one. Take one and one-half
coffeecupfuls of the codfish, two cups of freshly mashed potatoes,
three well beaten eggs; season highly with pepper and a little salt;
beat the whites to a stiff froth, and put in last. Take a tablespoon-
ful of the batter at a time and fry in hot lard like doughnuts.
FISH. 27
SHELL-RISH.
FRIED OYSTERS.
Drain the oysters from the liquor. Have ready some finely rolled
crackers or corn-meal into which sprinkle some pepper and salt.
Have ready in the frying-pan equal quantities of butter and lard;
dip the oysters into the fine crackers or corn-meal, and fry a light
brown. Another way: Make a batter in the proportion of two
eggs to a cup of cream, dip the oysters into the batter, then into
the crumbs, seasoned with pepper and salt. Or, you may make
the batter a little thicker and omit the cracker crumbs. Fry in
hot lard and butter mixed a light brown.
STEWED OYSTERS.
Drain the oysters from their liquor. Put them on the fire with-
out any water or liquor and cook them till nearly done. Then
drain them from the liquor that has been drawn. To one quart
of oysters, add one-half pint of sweet cream or new milk, a lump
of butter the size of an egg, and yolk of one egg. Season with
pepper and salt to suit your taste, and thicken with a spoonful of
flour. Stew all together until the egg and flour are cooked.
The butter, yolk, and flour should be beaten together and made
smooth before stirring into the oysters.
ESCALLOPED OYSTERS.
Drain the oysters from the liquor; butter the bottom and sides
of a deep dish. Use bread crumbs instead of crackers; they are
better. Place in the bottom a layer of oysters, bits of butter
strewn over them, a little salt and pepper, just a shade of nut-
meg, and so make each layer till the dish is full, having bread
crumbs and butter on the top. Bake half an hour.
FRICASSEED OYSTERS.
Take a quart of large, fine oysters, pick them from the liquor.
Heat in the skillet a large piece of butter almost to boiling, turn
into it the oysters without the juice. When they are heated
through and have begun to swell, and the ruffles stand out, stir
28 FISH.
into them a paste made of a piece of butter the size of an egg
and a large tablespoonful of flour. Let it cook a minute or two
longer, then serve.
FULTON MARKET STEW.
Butter a baking-dish; take a quart of the largest saddle rock
oysters, take them from the liquor and lay them in the dish with
bits of butter, salt and pepper, to your taste. Bake them ten
minutes in a hot oven.
OYSTER PIE.
Stew the oysters in their own liquor, and thicken with a small
lump of butter pressed in a tablespoonful of flour. Line the
sides and bottom of a deep dish with paste; turn a small teacup
bottom upwards in the center of the dish. It will hold the juice,
and prevent the paste from becoming heavy . Pour in the oysters
with the liquor, put on the top crust, and bake twenty minutes.
BROILED OYSTERSI
Dry large, selected oysters in a napkin, pepper and salt, and
broil on a fine folding wire broiler, turning frequently to keep
the juice from wasting. Serve immediately, in a hot dish, with
little pieces of butter on them ; or, pepper a cup of dry bread
crumbs; dry one quart of oysters in a napkin, dip each in butter
previously peppered, roll well in the crumbs, and broil over a
good fire from five to seven minutes. Serve immediately in a hot
dish with butter, pepper and salt.
STEAMED OYSTERS.
Wash and drain one quart of select oysters, put in pan and
place in steamer over boiling water, cover and steam until
oysters are plump Avith edges ruffled; place in a heated dish with
butter, pepper and salt, and serve.
OYSTER PATTIES.
Put oysters in a sauce-pan, add a little milk and part of the
liquor from the oysters; season with pepper and salt, a bit of
lemon rind, and a piece of butter rolled in flour; stir together,
FISH. 29
and let simmer for a few minutes, and put in shells which have
been previously made of puff-paste baked in patty pans. They
may be served hot or cold. If hot, the shells should be warmed
before adding the oysters.
PICKLED OYSTERS.
Turn them into a colander to drain ; pick them out one by one
with a fork and put them in a spider as many as will lay on the
bottom to cook. Season with salt and pepper; when the edges
are curled take them out, put on a platter; be very careful not to
burn them. The juice that is in the spider turn into a bowl and
save; continue the same till all are cooked. Strain and measure
the juice and add as much cider vinegar, a few pieces of mace, a
tablespoonful of whole pepper, a piece of butter the size of an
egg, and let it boil five minutes; then can them up in glass jars.
CREAM OYSTERS ON THE HALF-SHELL.
Put into your inner sauce-pan a cup of hot water, another of
milk, and one of cream, with a little salt. Set into a kettle of
hot water until it boils, when stir in two tablespoonfuls of butter
and a little salt, with white pepper. Take from the fire and add
two heaping tablespoonfuls of arrowroot or cornstarch, wet
with cold milk. By this time your shells should be washed and
buttered, and a fine oyster laid within each. Use clamshells;
you will find them more roomy and more manageable, because
more regular in shape. Range these closely in a large baking-
pan, propping them with clean pebbles or fragments of shell, if
they do not seem inclined to retain their contents. Stir the
cream very hard and fill up each shell with a spoon, taking care
not to spill any in the pan. Bake five or six minutes in a hot
oven after the shells become warm. Serve on the shell. Some
substitute oyster liquor for the water in the mixture, and use all
milk instead of cream.
DEVILED CRABS.
Pick the meat from a boiled crab and cut in fine bits; add one-
third as much bread crumbs, two or three chopped hard boiled
eggs, and lemon juice; season with pepper, salt, and butter, or
30 FISH:.
cream. Clean the shells nicely and fill with the mixture; sprinkle
over with bread crumbs and small bits of butter, and brown in
the oven. Lobsters may be prepared in same way, and served in
silver scallopshells. Or, boil one pint of milk, and thicken with
one tablespoonful cornstarch mixed in a little cold milk; season
with pepper and salt, and pour over the picked-up lobster; put
in baking-dish, and cover with bread crumbs and a few pieces of
butter, and brown in the oven.
CLAM CHOWDER.
Chop fifty clams, peel and slice ten raw potatoes, cut into dice
six onions and half a pound of fat salt pork, slice six tomatoes (if
canned use a coffeecupful), add a pound of pilot crackers; first,
put pork in bottom of pot and try out, partially cook onions in
pork fat, remove the mass from pot, and put on a plate bottom
side up; make layers of the ingredients, season with pepper and
salt, cover with water and boil an hour and a half, adding
chopped parsley to taste.
To BOIL A LOBSTER.
Lobsters and crabs should be boiled as soon as caught. The
most humane way to kill them is to drop them in a kettle full of
boiling water. Choose a lively one, not too large, lest he should
be tough. Put a handful of salt into a pot of boiling water, and
having tied the claws together, if your fish merchant has not al-
ready skewered them, plunge him into the prepared bath. Boil
from half an hour to an hour, as his size demands. When done,
tarke him out and lay, face downward, in a sieve to dry. When
cold, split open the body and tail, and crack the claws to extract
the meat, throwing away the "lady-fingers" and the head.
To PREPARE A CRAB.
Drop in boiling water and boil ten minutes, dip the head in first,
that kills it at once. The nippers and tenlaches are broken off,
the shell broken open and the meat lifted out. Nothing is thrown
away but the head, and stomach which lies close to the head.
The liquor in the body is used for soup.
MEATS.
To SELECT MEAT.
In buying beef, select that which is of a clear, cherry-red color
after a fresh cut has been for a few moments exposed to the air.
The fat should be of a light straw color, and the meat marbled
throughout with fat. If the beef is immature, the color of the
lean part will be pale and dull, the bones small, and the fat very
.white. High-colored, coarse-grained beef, with the fat a deep
yellow, should be rejected. In corn-fed beef the fat is yellowish,
while that fattened on grasses is whiter. In cow beef the fat is
also whiter than in ox beef. Inferior meat from old or ill fed
animals has a coarse, skinny fat and a dark red lean. Ox beef is
the sweetest and most juicy, and the most economical.
In selecting veal, take that which is firm and dry, and the joints
stiff, having the lean a delicate red, the kidneys covered with fat,
and the fat very white. If you buy the head, see that the eyes
are plump and lively, and not dull and sunk in the head.
In choosing mutton, take that which is bright red and close
grained, with firm and white fat. The meat should feel tender
and springy on pressure. Notice the vein in the neck of the fore
quarter, which should be a fine blue.
Lamb is good at a year old, and more digestible than most im-
mature meat. The meat should be light red and fat.
Great care should be taken in selecting pork. If ill fed or dis-
eased, no meat is more injurious to the health. The lean must
be fine-grained, and both fat and lean very white. The rind
should be smooth and cool to the touch. If clammy, be sure the
pork is stale and reject it. If the fat is full of small kernels, it
is an indication of disease. In good bacon the rind is thin, the
32 MEATS.
fat firm and the lean tender. Busty bacon has yellow streaks in
it. Hams are tried by sticking a knife in them. If when drawn
out it has no bad odor, the hain is good.
BROILED BEEFSTEAK.
Lay a thick tender steak upon a gridiron well greased with
beef suet, over hot coals; when done on one side have ready the
warm platter with a little butter on it, lay the steak, without
pressing it, upon the platter, quickly place it on the gridiron,
and cook the other side. "When done to liking, put on platter
again, spread lightly with butter, season with salt and pepper,
and place where it will keep warm (over boiling steam is best) for
a few moments, but do not let the butter become oily. Serve on
hot plates. Many prefer to sear on one side, turn immediately
and sear the other, and finish cooking, turning often. Season
with salt, pepper and butter.
FRIED BEEFSTEAK.
When the means to broil are not at hand, the next best method
is to heat the frying-pan very hot, put in the steak, let it remain
a few moments, loosen with a knife and turn quickly several
times; repeat this and when done transfer to a hot platter. Salt,
pepper, and put over it bits of butter. This way of frying is both
healthful and delicate.
BEEFSTEAK SMOTHERED ix ONIONS.
Fry brown four slices of salt pork; when brown, take out the
pork and put in six onions, sliced thin. Fry about ten minutes,
stirring all the while; then take out all except a thin layer, and
upon this lay a slice of steak, then a layer of onions, then steak,
and cover thick with onions. Dredge each layer with pepper,
salt, and flour. Pour over this one cupful of boiling water, and
cover tight. Simmer half an hour. When you dish, place the
steak in the center of the dish, and heap the onions around
it. Serve the same vega tables as for broiled steak.
BOILED BEEF.
Take a piece of sirloin or round of beef, wash it clean and put
it on to boil in two quarts of warer; salt it and boil till tender.
:MEATS. 33
"When nearly done, pare some potatoes and let them steam with
the meat. When half done, boil down the liquor and put in a
piece of butter, and brown the meat and potatoes. When nice-
ly browned, take them out and pour into the gravy one pint of
boiling water, and thicken with flour paste. This makes a very
nice dish for dinner.
MOCK DUCK Very fine.
Take flank or round steak. Pound and sprinkle it with pep-
per and salt. Make a tilling of sweet-breads. To prepare the
sweet-breads, soak them over night in salt and water. In the
morning put them in fresh water and par-boil them ; chop them
fine and make a dressing of one pint of bread-crumbs, two soda
crackers rolled fine, two eggs well beaten. Season with cayenne,
black pepper, and salt, a piece of butter the size of an egg. Put
in the sweet-breads and moisten with one cup of cream or milk ;
stir all the ingredients well together, spread them on the meat,
roll it up, and sew it tight. Put it into a pot and pour on a
quart of boiling water, add a tablespoonful of butter. Boil one
hour, then take it out and put it in the roast-pan with the water
in which it has boiled, and bake until nicely browned, basting
frequently. Thicken the gravy with a little flour and pour over
the meat.
ROAST BEEF WITH YORKSHIRE PUDDING.
Never wash the meat, but if necessary, wipe with a damp cloth,
sprinkle with salt, pepper, and flour; if not fat, put three or four
pieces of butter the size of a hickory-nut on it; put in a dripping-
pan without water, letting it rest on a wire frame or some small
sticks to keep it from the pan; baste and turn it often, baking
from fifteen to twenty minutes for every pound. Make the pud-
ding, to eat like vegetables with the roast, as follows: One pint
of milk, take three eggs, three cups of flour, teaspoonful of salt,
stir to a smooth batter, pour into the dripping-pan, half an hour
before the meat is done. Cut into square pieces, and put around
the beef. It should be a fine brown.
BEEF A LA MODE.
Six pounds of the round of fresh beef. In the absence of a
34 MEATS.
larding needle, use carving steel to make holes all through the
piece an inch or two apart. The piece of meat should be six inch-
es thick. Cut pieces of pickled pork the size of a dice, square,
and two inches long, and stick them into these holes. Then nib
the beef both sides with pepper, salt and ground cloves, mixed.
Having heated some fresh lard in your pot, fry a medium-sized
onion in it quite brown. Lay the meat in this and pour around it
as much boiling water or stock as will almost cover it. Have a
close lid to the pot, and stew slowly at least three hours. Tie a
bunch of bay leaves in a cloth and throw them in when you first
put in the meat. About an hour before it is done, pour in two
tablespoonfuls of red tomato catsup or Chili sauce, or a large tea-
cup of canned tomatoes; one or two carrots or turnips, or both,
is by some considered an improvement. When the meat is taken
out, add a little water and flour to make the gravy.
BOILED CORNED BEEF.
Wash a piece of beef weighing ten pounds; put it into two
gallons of cold water; when it comes to a boil, skim carefully.,
and boil very slowly, six hours. Some boil all kinds of vegetables
in the same pot; but there is one objection to this method; you
lose the distinctive flavor of each vegetable, and the beef is flavored
with the vegetables, which is very unpleasant when it is cold.
The vegetables to serve with corned beef are beets, turnips, cab-
bage, parsnips, carrots and potatoes. When the beef is simply
for one hot dinner, the part of the beef is not of so much con-
sequence; but when it is to be pressed, there should be care taken
in the selection of the peice to boil, the brisket, the flank, and
the part of the libs, are the best parts to press. Boil as before
directed and take out the bones, lay the meat on a large platter,
and place a tin sheet upon it; on the sheet place a weight, and
set it in a cool place. When ready to use, trim the edges, and
use the trimmings for meat hash. This makes a nice dinner ^\ith
baked potatoes, squash, and macaroni.
To COOK A FILLET OF BEEF.
The fillet is the under side of the loin of beef, the steaks cut
from this part are called Porterhouse steaks. After it is trimmed
MEATS. 35
and larded, put it into a small baking-pan, in the bottom of
which are placed some chopped pieces of pork, and beef suet;
sprinkle some salt and pepper over it and put a large ladleful of
hot stock into the bottom of the pan, or it may be simply basted
with boiling water. Half an hour (if the oven is very hot as it
should be) before dinner, put it into the oven, baste it often,
supplying a little hot stock if necessary.
To MAKE THE MUSHROOM SAUCE.
Take a ladleful of stock, free from grease, from the stock-pot;
add to it part of the juice from the can of mushrooms; thicken it
with a little flour and butter mixed; add pepper, salt, a few drops
of lemon juice; now add the mushrooms, let them simmer a few
minutes. Pour the sauce over the fillet of beef, and serve.
BREAKFAST STEW.
Cut three-fourths pound of cold roast beef into small pieces,
heat slowly with half a pint of cold water, one tablespoonful of
Chili sauce, a teaspoonful of salt, and half ateaspoonful of pep-
per. Rub two tablespoonfuls of flour with some butter and a lit-
tle of the hot gravy, add to the beef, let it cook until the flour is
done, and then serve with bits of dry toast.
BOILED SALT TONGUE.
Soak the tongue over night; in the morning put it on to boil
in six quarts of cold water, and boil slowly six hours, if the
tongue is large; if not, five hours will answer. Take it from the
boiling water and throw it into cold water, and peel the skin off.
Set it away to cool. For dinner, use the same vegetables as for
cold corned beef. The roots will make a nice hash.
DRIED BEEF.
The most common way of serving dried beef, is to shave it into
thin slices or chips, raw; but a more savory relish may be made
of it with little trouble. Put the slices of uncooked beef into a
frying-pan with cold water, to freshen it; set it over the fire for
ten minutes; when it comes to a boil, drain off the water and pour
36 MEATS.
some milk on the beef say to a pint of chipped beef, one quart
of sweet milk. Thicken it with one-half cup of corn-starch or
flour, a little butter and pepper, two well beaten eggs. Serve
with baked potatoes for breakfast or supper. Fried ham is very
nice prepared in this way.
FRIED LIVER.
Cut in thin slices and place on a platter, pour on boiling water
and immediately pour it off (sealing the outside, taking away the
unpleasant flavor and making it moi-e palatable); have ready in
the skillet on the stove, some hot lard or beef drippings, dredge
the liver with flour nicely seasoned with pepper and salt, put in
skillet, placing the tin cover on, fry slowly until both sides are
dark brown.
LARDED LIVER.
Lard a calf's liver with bacon or ham, season with salt and pep-
per, tie a cord around the liver to keep it in shape, put in a kettle
with one quart of cold water, a quarter of a pound of bacon, one
onion, chopped fine, and one teaspoonful of sweet marjoram; let
simmer slowly for two hours, pour off gravy into gravy dish, and
brown liver in kettle. Serve with the gravy.
BROILED TRIPE.
Drain, dredge in flour, broil on a greased gridiron for ten min-
utes; season with salt, pepper and butter, and serve on very hot
dishes. In buying tripe, get the "honey-comb," as it is the best.
FRIED TRIPE.
Dredge with flour, or dip in egg or cracker crumbs, fry in hot
butter, or other fat, until a delicate brown on both sides, lay it
on a dish, add vinegar to the gravy, and pour over the tripe (or
the vinegar may be omitted, and the gravy added, or the tripe
may be served without vinegar or gravy). Or make a batter by
mixing gradually one cup of flour with one of sweet milk, then
add an egg well beaten and a little salt; drain the tripe, dip in
batter and fry in hot drippings or lard. Salt pork and pig's feet
may be cooked by the same rule.
MEATS. 37
SPICED BEEF.
Take a piece of beef from the fore quarter, weighing ten or
twelve pounds. Take one pint of salt, one teacupful of molas-
ses or brown sugar, one tablespoonful ground cloves, allspice
and pepper, and two tablespoonfuls of pulverized saltpetre. Place
the beef in a deep pan; rub with this mixture. Turn and rub
each side twice a day for a week. Then wash off the spices; put
in a pot of boiling water, and as often as it boils hard, turn in a
teacupful of cold water. It must simmer for fire hours on the back
part of the stove. Press under a heavy weight till it is cold.
You can use the pickle again, first rubbing into the meat a hand-
ful of salt. This is good to pickle tongue also.
STOCK.
The liquor in which a joint of meat has been boiled, trimmings
of fresh meat, poultry, shank bones, roast beef bones, any pieces
the larder may furnish; crack the bones, put all into the soup
pot, cover with cold water, and simmer gently six hours; skim
carefully and strain; when cold, remove the fat from top. Put
the stock over the fire and boil down until it is almost a thick
jelly. This is used to glaze a roast fillet of beef; or to add when
you cook beef a la mode.
To ROAST A FILLET OF BEEF.
Lard it, and bind it carefully to the skewer with a small wire;
cover the fillet with sweet salad oil and a little lemon juice. Put
it into a hot oven; baste it frequently; five minutes before tak-
ing it away from the fire, glaze the fillet three times with a glaz-
ing brush. When the fillet is carved at table, the little juice
which falls into the dish should be poured over each of the
slices.
BOILED MUTTON WITH CAPER SAUCE.
Have ready a pot of boiling water, and throw in a handful of
salt; wash a leg of mutton and rub salt through it. If it is to be
rare, cook two hours, if well done, three hours or longer, accord-
ing to size. Boil a pint of milk, thicken with flour well blended,
add butter j salt, pepper and two tablespoonfuls of capers, or mint
3g MEATS.
sauce if preferred. Another way : Boil in six quarts of water.
In a few minutes a scum will rise, \\liich must be skimmed off
carefully. Throw in a handful of whole black pepper, add salt
and boil till done. Serve with caper sauce.
POT ROAST.
A nice way to cook a leg of mutton, lamb, or veal, is in this,
way: Put into a pot one pint of boiling water, put in the meat,
and steam two hours, then add salt and pepper, steam till tender,
add some butter, and brown in the pot. Put it on a platter and
serve it with the gravy, thickened with a little flour.
FRIED MUTTON CHOPS.
For this dish the dainty French chops that are at once so deli-
cious and so expensive need not be used. The large, coming
further down the leg and resembling cutlets more than chops are
quite as good. Beat them hard with the flat of a hatchet, crush-
ing the bones, dip each first into beaten egg, then into cracker
crumbs. Have ready plenty of boiling hot lard or drippings in
a flying-kettle. Test it with a piece of bread, and if this browns
almost instantly the fat is in proper condition. Fry the chops a
good brown, remove with a skimmer and place on a hot platter,
and serve hot.
LAMB CHOPS.
This is a favorite dinner-company dish, generally arranged in a
circle, around green pease. They should be neatly trimmed, the
bones scraped, then rolled in a little melted butter, and carefully
broiled. When done, rub more butter over them and season with
pepper and salt. Slip little paper, ruffled, over the ends of the
bones. They may be served with a centre of almost any kind of
vegetables, such as a smooth hemisphere of mashed potatoes or
spinach, or with beans, cauliflowers or stuffed baked tomatoes,
or with a tomato sauce.
LEG OF MUTTON ROASTED.
A leg of mutton intended for roasting can be kept much longer
than for boiling, but must be wiped very dry, and dusted with
MKATS. 39
flour and pepper. Cut off knuckle, remove thick skin, and trim
off piece of thick flank. Put a little salt and water into dripping-
pan, baste joint for short time with it, then use gravy from meat
itself, basting eveiy ten minutes. A leg of mutton, if too large,
can be divided, and knuckle boiled. By placing a paste of flour
and water over part cut off, to keep in gravy, it can be roasted,
by which means two roast dinners can be had from one joint.
ROAST LAMB.
The fore and hind quarter of lamb are used for roasting. Rub
on a little butter, salt and pepper; put a pint of water into the
dripping-pan, and a little lard or butter, allow about fifteen min-
utes to a pound; baste often. Lamb is to be cooked thoroughly.
The following is a very excellent sauce for roast lamb : Pick,
wash and shred fine, some fresh mint, put on it a tablespoonful
of sugar and four tablespoonfuls of vinegar; or, chop some hard
pickles to the size of capers and put them to a half pint of melted
butter, and a teaspoonful of vinegar.
MUTTON A LA VENISON.
Take a leg of mutton and lard it well with strips of salt pork;
insert deep slits in the meat, which has been previously rolled in
pepper and cloves; bake two hours or according to the size of the
roast, basting frequently while in the oven. About an hour before
serving, spread over it currant jelly. Return to the oven and
brown.
SAUTED MUTTON CHOPS.
Trim the superfluous fat, and the skin from chops; heat a fry-
ing-pan until the chops siss, on being put into it; put the chops
into the hot frying-pan, and brown them quickly, first on one
side then on the other, and then move the pan away from the hot
part of the stove, and finish cooking the chops to the desired
degree. Chops fried in this way are juicy and nicely flavored;
when they are done put them on a hot platter, season with salt,
pepper and butter; serve them hot.
ROAST VEAL.
Prepare the dressing as for fowls. In the place where the bone
has been removed, put in the dressing. Tie the fillet around
40 MEATS.
with a white string, in order to keep it in shape and compact, as
it will look better so, and can be carved more readily. The string
should be removed before sending to the table. Roast the veal
in an oven, without water in the pan. Veal should be thoroughly
done, but it takes longer time to even heat it through, than any
other kind of meat. A fillet of ordinary size will require, cer-
tainly, three hours' roasting. Baste frequently with butter. Just
before it is done, sprinkle over a little flour, and rub over some
butter. This will give a frothy appearance to the meat. Serve
with sliced lemons.
VEAL STEW.
Cut four pounds of veal into strips three inches" long and an
inch thick, peel twelve large potatoes, cut them into slices an
inch thick, then spread a layer of veal on the bottom of the pot,
and sprinkle a little salt and a very little pepper over it, then put
a layer of potatoes; then a layer of veal seasoned as before. Use
up the veal thus, and over the last layer of veal put a layer of
slices of salt pork, and over the whole a layer of potatoes. Pour
in water till it rises an inch over the whole, and cover it as close
as possible; heat it fifteen minutes and simmer it an hour. Ten
minutes before taking up, put in butter the size of an egg, stir in
a thin batter made of two tablespoonfuls of flour.
VEAL CUTLETS.
Fry brown four slices of salt pork. Take them up, and add to
the fat two large tablespoonfuls of lard or drippings. Have
ready thin slices of veal (they are best cut from the leg). Season
with salt and pepper. Dip them in an egg, which has been well
beaten, then into cracker crumbs, and fry a light brown. Put
on a hot platter and serve with the pork. To make the gravy:
Add a teacupful of sweet milk to the gravy in the pan; stir in a
tablespoonful of flour, previously wet in cold water, boil five min-
utes and serve with the cutlets.
VEAL TERRAPIN.
Take some nice cold roast veal (from the fillet or loin), and cut
it into small mouthfuls; put it into a stew-pan; have ready a
f MEATS, 41
dressing of six hard boiled eggs, minced fine, a small teaspoon-
ful of French mustard, a saltspoonful of salt, and the same of
cayenne pepper, half pint of cream. If you cannot conveniently
obtain cream, substitute a tablespoonful of butter. All the in-
gredients for this dressing must be thoroughly mixed, then pour
it over the veal and give the whole a hard stir. Cover it and let it
stew over the fire for about ten minutes. Fresh venison is excel-
lent cooked in this manner; so, also are ducks, pheasants, par-
tridges or grouse, making a fine dish for company.
VEAL LOAF.
Three pounds of uncooked veal, one-fourth pound of salt pork
(less will answer if butter is used), three eggs, three Boston
crackers, one and one-half teaspoonful of salt, two teaspoonfuls
of pepper; use powdered sage, thyme, or sweet marjoram if you
like. Chop the meat and pork very fine, add the beaten eggs
and the rolled crackers, with the rest of the ingredients. Press
hard into a pudding-dish, and bake two hours. Slice thin, gar-
nish with parsley, and eat cold.
VEAL KOLL.
Two pounds of pork steak; three pounds of veal, chopped fine;
ten crackers, rolled; one tablespoonful of thyme, summer savory,
or parsley; six eggs; salt and butter. Mix thoroughly. Bake
one hour, then spread eggs and crackers over it and put in to
brown.
VEAL SWEETBREADS.
Sweetbreads should be soaked in cold water for an hour as
soon as they come from the market, as they do not keep well; cut
through each, draw a piece of salt pork through the incision,
and put on to boil in salt water or soup-stock until thoroughly
done; take off, place in cold water for a few minutes, remove the
little pipes and skin, and put away in a cold place until ready to
cook for the table. When wanted, season with salt and pepper,
roll in bread crumbs, and fry in a frying-pan, or like doughnuts,
in hot fat. Serve with green pease, or with a gravy made by
pouring a cup of milk thickened with flour into the frying-pan.
42 MEATS. ,
Or prepare as for frying', slice thin, sprinkle over grated nutmeg-
and chopped parsley, dip into a batter made of one cup of milk,
one egg one cup of flour, a pinch of salt, and a half teaspoon-
ful of baking-powder, and fry like fritters,
CROQUETTES.
One sweetbread, two coffeecups of chopped chicken, one cup
of bread crumbs; pour on boiling water enough to moisten them.
Add the yolks of two eggs, stir over the fire till quite stiff, and
set away to cool. Chop three teaspoonfuls of parsley, 'three of
thyme, three of onions, one of mace, one of nutmeg, salt and
cayenne pepper to taste; add one-fourth pound of butter; then
beat in the mixture two eggs; mix well with the hand; shape like
pears; dip in beaten egg then in bread-crumbs and fry in hot
lard, a light brown.
SWEETBREADS PATTIES.
Take three large sweetbreads. When you have washed them,
and removed all bits of skin and fatty matter, cover with cold
water, and heat to a boil. Pour off the hot water, and pour on
cold water, enough to cover them nicely, and stew till tender.
When done, season with salt, butter, black and a very little cay-
enne pepper, and a little chopped parsley. Add one cup of thick
cream. They are now ready for use. For the patties, make a
good puff-paste, and bake as you would tarts. Before you put
them in the oven, brush them over with the yolk of an egg.
They should be baked the day before you want to use them.
Have your sweetbreads hot, and fill your patties just before
sending them to the table.
SWEETBREADS WITH MUSHROOMS.
/>
Allow eight sweetbreads to a can of mushrooms. After they
are par-boiled and trimmed, cut them up in pieces and stew till
tender; cut up the mushrooms and stew in their liquor for twenty-
minutes, then add to the sweetbreads a coffeecupful of cream,
pepper, salt, and a tablespoonful of butter. Serve hot. Sweet-
breads broiled and served with a dressing of green pease, makes
a delicious dish.
MEATS. 43
SWEETBREADS WITH TOMATOES.
Take two large sweetbreads, par-boil and remove the skin. Put
them into a sauce-pan with half a pint of water, salt and pepper
to taste. Stew slowly. Mix a tablespoonful of flour with a small
piece of butter, to which you may add a very little nutmeg, if
YOU like. Stir this into the sweetbreads after stewing them for
one-half hour. Set the sauce-pan in the oven and brown the
sweetbreads on the dish. Pour the gravy into one-half pint of
stewed tomatoes, thickened with one dessertspoonful of flour and
a little piece of butter. Season with salt and pepper. Strain it
through a small wire sieve into the stew-pan. Let it come to a
boil and stir till done. Pour it over the sweetbreads and send to
the table hot.
CROQUETTES OF CALF'S BRAINS.
Wash the brains very thoroughly until they are free from mem-
branous matter and perfectly white. Beat them smooth; season
with a pinch of powdered sage, pepper and salt. Add two table-
spoonfuls of fine bread crumbs moistened with milk, and a beaten
egg. Roll into balls with floured hands, dip in the beaten egg,
then in cracker crumbs, and fry in butter or veal drippings.
These are nice with boiled spinach.
BOILED HAM.
Have a coarse hand brush for cleaning hams, as it is impossi-
ble to get them clean by simply washing them. Cover with cold
water, add one-half teacupful of molasses, and simmer slowly.
A ham weighing twelve pounds, will require five hours boiling.
After it is boiled, take off the skin and rub it all over with an egg,
then strew bread crumbs over it; baste with butter, and set it in
the oven until it is baked a light brown. A ham has an excellent
flavor if boiled as follows : Before cooking, soak in vinegar and
water, then boil in water with two heads of celery, two or three
turnips, same of onions (if wished), and a handful of sweet herbs;
put the ham in cold water and let it heat very gradually; allow
an hour's boiling to every four pounds.
44 MEATS.
BROILED HAM.
Cut the ham in slices of medium thickness, place on a hot grid-
iron, and broil until the fat flows out and the meat is slightly
browned, take from the gridiron with a knife and fork, drop into
a pan of cold water, then return again to the gridiron, repeat
several times, and the ham is done; place on a hot platter, add a
few lumps of butter and serve at once. If too fat trim off a part;
it is almost impossible to broil the fat part without burning, but
this does not impair the taste. Pickled pork and breakfast ba-
con may be broiled in the same way.
FRIED HAM.
Place the slices in boiling water and cook till tender; put in a
frying-pan and brown, and dish on a platter; fry some eggs by
dipping gravy over them till done, instead of turning; take up
carefully and lay them on the slices of ham. This is a tempting
dish, and if nicely prepared, quite ornamental.
FRICATELLI.
Chop raw fresh pork very fine, add a little salt, plenty of pep-
per, and two small onions, chopped fine, half as much bread as
there is meat, soaked until soft, two eggs; mix well together,
make into oblong patties, and fry like oysters. These are nice
for breakfast; if used for supper, serve with sliced lemon.
ROAST SPARE-RIB.
When you put it in the oven cover it with a greased paper un-
til it is half done. Remove it then, dredge with flour. A few
minutes later, baste once with butter, and afterwards, every little
while, with its own gravy. This is necessary, the spare-rib being
a very dry piece. Just before you take it up, strew over the sur-
face thickly with fine bread crumbs seasoned with powdered sage,
pepper and salt, and a small onion minced into almost invisible
bits. Let it cook five minutes, and baste once more with butter.
Skim the gravy, add a half cupful of hot water, thicken with
browned flour, squeeze in the juice of a lemon, strain, and pour
over the meat in the dish.
"MEATS. 45
To ROAST A FILLET OR LEG OF VEAL.
Cut off the shank bone of a leg of veal, and cut gashes in what
remains. Make a dressing of chopped raw salt pork, salt, pepper
sweet herbs and bread crumbs, or use butter instead of pork.
Stuff the opening in the meat with the dressing, put in a baking-
pan with water, just enough to cover it, and let it bake, two hours
for six pounds.
PORK CHOPS,
Kemove the skin, trim them, and dip first in beaten egg, then
in cracker crumbs seasoned with salt, pepper, minced onion and
a little sage. Fry in hot lard or drippings twenty minutes, turn-
ing often. The gravy of this dish is usually too rich or fat to
accompany the meat. Pork cutlets are cooked in the same way.
Send apple-sauce to the table with them, and season with tomato
catsup.
PORK PIE.
Make a crust as for chicken pie. Take the rind and chine-bone
from a loin of pork, chop it fine, season with pepper, salt and
powdered sage, and fill your pie. Put on the top crust, fasten
the edges well, nib the top over with the yolk of an egg, and
bake it two hours with a paper over it, to prevent the crust from
burning.
To ROAST A PIG.
Take a pig that weighs from seven to twelve pounds, and as
much as six weeks old. Wash it thoroughly outside and inside.
Take any fresh cold meat, and twice as much bread as you have
meat. Chop the bread by itself, and chop the meat and pork
fine and mix all together, adding sweet herbs, pepper and salt,
half a teacupful of butter, and one egg. Stuff the pig with it,
and sew it up tight. Take off the legs at the middle joint. Put
it into a dripping-pan with cross-bars or a grate to hold it up,
and with the legs tied, and pour into the pan a pint of boiling
water and set it in the oven. As soon as it begins to cook, swab
it with salt and water, and then in fifteen minutes do it again.
If it blisters it is cooking too fast; swab it, and diminish the
heat. It must bake, if weighing twelve pounds, three hours.
46 MEATS.
When nearly done, rub it with butter. When taken out set it
for three minutes in the cold, to make it crisp. Take the gravy
which has run from the meat, chop the liver, brains, and heart
small, and put them to it, (boil them before chopping, till ten-
der,) and put in a stew-pan with some bits of butter, dredge in
flour, give it one boil,, and serve in a gravy-boat.
To SWEETEN SALT PORK.
Cut as many slices as will be required for breakfast; cut them
on the evening previous, and soak till morning in sweet milk
and water; then rinse till the water is clear, and fry. The pork
will be found nearly as nice as fresh pork.
SALT PORK COOKED IN BATTER.
Dip slices of salt pork in batter made with one egg, one cup
of sweet milk, flour enough to make a batter as thick as that of
griddle cakes. Fry in hot lard to a rich brown.
SOUSED TRIPE.
Cut the tripe into squares, and lay them in an earthen pot, and
pour over them boiling vinegar, enough to cover, in which
a blade of mace, a dozen whole cloves, and a stick of cinnamon
has been boiled. It will be ready for use in twelve hours, and
will keep for several weeks. Soused tripe may be either broiled,
fried plain, or in butter.
HEAD CHEESE.
This is made of the head, ears, and tongue. Boil in salted
water till the meat drops from the bones; chop it like sausage
meat. Season the liquor with salt, pepper, sage, sweet marjoram,
a little powdered cloves, and one-half a cup of strong vinegar.
Mix the meat with it, and while hot tie it in a strong bag and
keep a heavy stone upon it until cold.
SOUSE.
Cleanse pigs' ears and feet and soak them a week in salt and
water, changing the water every other day. Boil till tender.
MEATS. 47
"When cold put on salt, and pour on hot spiced vinegar. Fry
them in lard.
HAM SANDWICHES.
Chop fine some cold dressed ham. To one quart of chopped
ham, add a teaspoonful of chopped pickle, one of mustard, a little
pepper. To three quarts, beat one teacupful of butter to a
cream, and then add the ham and seasoning. Spread on thin
slices of bread.
SANDWICHES.
Rub one tablespoonful of mustard into one-pound of sweet
butter; spread on thin slices of bread; cut boiled ham very thin,
and place in between two pieces of the bread.
TRAVELING LUNCH. ^J
v
Sardines chopped fine; also a little ham; a small quantity of
chopped pickles; mix with mustard, pepper, catsup, salt, and
vinegar; spread between bread nicely buttered. To be like jelly-
cake, cut in slices crosswise. Will keep fresh some time.
MIXED SANDWICHES.
Chop fine cold ham, tongue, and chicken; mix with two quarts
of the meat one-half cup of melted butter, one of made mustard
the yolk of an egg well beaten, and a little pepper; spread on
bread cut thin. Or take equal quantity of ham and beef chopped
fine, and to two quarts of meat, add two tablespoonfuls of butter
or salad oil, teaspoonful of mustard, a little cayenne pepper.
SAUSAGE MEAT.
To twenty -five pounds of chopped meat, which should be one-
third fat and two-thirds lean, put twenty spoonfuls of sage,
twenty-five of salt, ten of pepper, and four of summer savory.
To TRY OUT LARD.
Take what is called the leaves, and take off all the skin, cut it
into pieces an inch square, put it into a clean pot over a slow fire,
and try it till the scraps look a reddish brown, taking great care
48 MEATS.
not to let it burn, which would spoil the whole. Then strain it
through a strong cloth, into a tin pan, and let it cool; then pack
in a stone jar. Never put hot lard into a crock that you intend
keeping it in, as it causes it to become rancid.
PICKLE FOR BEEF, POKE, TONGUES, OR HUNG BEEF.
Mix, in four gallons of water, a pound and a half of sugar or
molasses, and of saltpetre two ounces. If it is to last a month
or two, put in six pounds of salt; if you wish to keep it over the
summer, use nine pounds of salt. Boil all together gently, and
skim, and then let it cool. Put the meat in the vessel in which
it is to stand, pour the pickle on the meat till it is covered, and
keep it for family use.
Once in two months boil and skim the pickle, and throw in two
ounces of sugar and half a pound of salt.
When tongues and hung beef are taken out, wash and dry the
pieces, put them in paper bags and hang in a dry, warm place.
In very hot weather, rub the meat well with salt before it is put
in the pickle, and let it lie three hours for the bloody portion to
run out. Too much saltpetre is injurious.
To CURE HAMS.
Make a pickle of salt and water, with one ounce of saltpetre
and half a pint molasses or one-fourth pound brown sugar for
each ham of ordinary size; pack hams as closely as possible in
barrel, sprinkle on a little salt, and pour over them the pickle,
boiling hot. Let them remain two weeks, take out, drain a few
days, and smoke according to taste. Corn-cobs or sawdust are
best for this purpose. To keep hams after curing, wrap in brown
paper, and place in a tight bag so as to secure from flies.
CRUST FOR MEAT PIE.
One quart of flour, three tablespoonfuls of lard, two cups of
sweet milk, one teaspoonful of salt, three teaspoonfuls of Equity
baking-powder. Work up very lightly and quickly, and do not
get it too stiff.
POTATO CRUST. (For Meat Pies.)
MEATS. 49
of melted butter, a well beaten egg, two cups of sweet milk;
beat all together until very light. AYork in enough flour to en-
able you to roll out in a sheet not too stiff. It looks very nice
brushed over with beaten whites of eggs before it goes to the ta-
ble.
DRESSING FOR POULTRY OR MEATS.
One quart of bread crumbs, four soda crackers, four eggs, one-
half teacupful of nice fresh lard, one teaspoonful of pepper, two
tablespoonfuls of chopped parsley. Roll the crackers very fine,
add them to the bread crumbs, and moisten this with one teacup-
ful of milk; beat the eggs very light and add them; put in
the rest of the ingredients. You can use butter instead of lard,
but lard makes the dressing much lighter. The dressing must
be so soft that you will have to dip it with a spoon when you fill
your fowls or meats.
DRESSING FOR TURKEY.
Three pints of bread crumbs, one cup of suet chopped fine, two
eggs, giblets of turkey, sage, salt, and pepper. Boil the giblets
till well done, chop very fine, add the bread crumbs and the suet,
add milk enough to moisten the dressing, season it highly, then
add the well beaten eggs. It is now ready for the turkey.
DRESSING FOR TURKEY AND CHICKENS.
Soak half a pound of bread (with the crust cut off), in cold
water, then squeeze it dry. Put three tablespoonfuls of butter
into a stew-pan, and when hot, stir in a small onion, minced, and
brown slightly; then add the bread with three tablespoonfuls of
parsley, chopped fine, half teaspoonful of powdered thyme, a lit-
tle grated nutmeg, pepper, salt and a cupful of stock. Stir it
over the fire until it leaves the bottom and sides. Mix in two
eggs.
APPLE DRESSING.
Take two cupfuls of the pulp of tart apples which have been
baked or steamed; add three coffeecupfuls of bread crumbs,
some powdered sage, a finely-shred onion, and season with cay-
enne pepper. This is a delicious dressing for roast geese, ducks,
etc.
50 MEATS.
POTATO DRESSING.
Take two-thirds bread and one-third boiled potatoes, grated,
butter the size of an egg, salt, one egg, and a little ground sage.
Mix thoroughly. Very nice for wild clucks and geese.
CHESTNUT DRESSING. (For turkey or goose.)
Boil the chestnuts and shell them ; then blanch them and boil
until soft; mash them fine, and mix with a cupful of sweet cream;
add a pint of bread crumbs, pepper and salt to taste. Or add
to two cups of prepared chestnuts one cupful of veal gravy, two
slices of chopped bacon or three tablespoonfuls of butter, yolks
of three eggs, one teaspooiiful of lemon peel and one of salt, one
teaspoonful of mace or nutmeg, ground. Flour the inside of the
turkey and put in the dressing.
DRESSING FOR DUCKS AND GEESE.
Two onions, two teacupfuls soaked and squeezed bread, eight
sage leaves, one tablespoonful of butter, pepper, salt, one egg, a
little piece of pork, minced. Chop the onions and fry them in a
saute-pan, before adding them to the other ingredients.
SAUCES AND CATSUPS.
DRAWN BUTTER.
Beat one cup of butter and two tablespoonluls of flour to a
cream, then stir into it one pint of boiling water. Set it into
a dish of boiling water and let it melt, and heat until it begins
to simmer, and it is done. Never simmer it on coals, as it fries
the oil and spoils it. Be careful not to have the flour in lumps.
If it is to be used with fish, put in chopped eggs and nasturtions,
or capers. If used with boiled fowl, put in oysters while it is
simmering, and let them heat through.
HOLLAND SAUCE.
Pour four tablespoonfuls of vinegar into a small stew-pan, and
add some pepper-corns and salt; Let the liquor boil until it is
reduced to half; let it cool; then add to it the well beaten yolks
of four eggs, butter the size of an egg, more salt if necessary,
and a very little nutmeg. Set the stew-pan on a very slow fire,
and stir the liquid until it is about as thick as cream. Then
remove it. Put the stew-pan into another of hot water, keep at
the side of the fire. Work the sauce briskly with a spoon, or
with a whisk, so as to get it frothy; add a piece of butter half
the size of an egg. When the sauce has become light and smooth,
it is ready for use. This sauce is used for boiled fish, asparagus
and cauliflower.
LEMON SAUCE.
To a half pint of drawn butter sauce add the inside of a lemon,
chopped (seeds taken out), and the chicken liver boiled and
mashed. Very fine for boiled fowl.
52 SAUCES AND CATSUPS.
SAUCE FOR VENISON.
Two tablespoonfuls of currant jelly, one stick of cinnamon,
one blade of mace, two spoonfuls of grated white bread, ten
tablespoonfuls of water; stew ten minutes; serve in dish with
venison steak.
SHRBTP SAUCE.
Wash clean one-half pint of shrimps, put them in the stew-pan
with one spoonful anchovy liquor, one teacupful of drawn butter.
Boil up for five minutes, toss it up and pour into sauce-boat.
CRAB SAUCE.
One crab boiled and cold, four tablespoonfuls of milk, one tea-
cupful of drawn butter, cayenne, mace and salt to taste. Make
drawn butter as usual, and stir in the milk. Pick the meat from
the crab, chop fine, season with cayenne, mace, and salt to taste.
Stir into the drawn butter, simmer three minutes, but do not
boil.
LOBSTER SAUCE.
Before proceeding to make the sauce, break up the coral of the
lobster and put on a paper in a slow oven for half an hour, then
pound it in a mortar and sprinkle it over the boiled fish when it
is served. To prepare the sauce itself, chop the meat of the tail
and claws of a good sized lobster into pieces, not too small.
Half an hour before dinner, make one-half pint of drawn butter
sauce. Add to it the chopped lobster, a pinch of coral, a small
pinch of cayenne pepper and a little salt.
ANCHOVY SAUCE.
Six anchovies, a teacupful of drawn butter, three tablespoon-
fuls of vinegar. Soak the anchovies in cold water two hours;
pull them to pieces, and simmer in just enough water to cover
them, for half an hour. Strain the liquor into the drawn but-
ter, boil a minute, add the vinegar, heat gradually to a boil, and
stew five minutes longer. Serve with boiled fish.
SAUCES AND CATSUPS. 53
CHILI SAUCE. ^ N
One peck of ripe tomatoes, peeled and sliced, six onions, one
pint of vinegar, one cupful of sugar, six red peppers, two table-
spoonfuls of salt, one tablespoonful of cinnamon, one-half table-
spoonful cloves. Chop the whole very fine and simmer the mix-
ture until it is thick; then bottle and seal. Set in cool place and
it will keep good. Or if you wish it clear you can boil it till you
can put the mixture through a colander. When strained, add
the spices, simmer for an hour, then bottle and seal.
IMITATION WORCESTERSHIRE SAUCE.
One cup of molasses, one-half cup of brown sugar, four cups
of vinegar, three large onions, two teaspoonfuls of cayenne pepper
one teaspoonful of cloves, one tablespoonful each of cinnamon,
nutmeg, allspice, and one teaspoonful of mace. Simmer till the
onions are thoroughly done, then strain and bottle for use.
HORSERADISH SAUCE.
One dessertspoonful olive oil, melted butter, or cream, one of
ground or prepared mustard, two tablespoonfuls grated horse-
radish, one of vinegar, one teaspoonful of sugar and a little salt,
stirred and beaten together until thoroughly mixed. Serve with
cold meats. When made with oil or melted butter, and not with
cream, this will keep two or three days.
TOMATO SAUCE.
Stew ten tomatoes with three cloves, and pepper and salt, for
fifteen minutes (some add a sliced onion and sprig of parsley),
strain through a sieve, put on the stove in a sauce-pan in which
a lump of butter the size of an egg and a level tablespoonful of
flour have been well mixed and cooked; stir all until smooth and
serve. Canned tomatoes may be used as a substitute.
ONION SAUCE.
Boil four white onions till tender, mince fine; boil half pint of
milk, add butter half size of an egg, salt and pepper to taste,
and stir in minced onion and a tablespoonful of flour which has
been moistened with milk.
54 SAUCES AXD CATSUPS. f
CRANBERRY SAUCE.
Pour hot water over one quart of cranberries; when cool
enough pick them over, the good will be bright red; put them in-
to a sauce-pan with a teacupful of water. Stew slowly, stirring
often until they are thick like marmalade. They require at least
an hour and a half to cook. When you take them from the fire,
add two cups of sugar, which have been heated very hot in the
oven. If sweetened while cooking, the color will be dark. Put
through a colander into a mould wet with cold water. When
firm, turn into a glass dish.
APPLE SAUCE.
Pare, core, and slice some ripe tart apples, stew in water enough
to cover them until they break to pieces. Beat up to a smooth
pulp, and stir in a good lump of butter, and sugar to taste. If
you wish, you can add a little nutmeg. Serve with roast pork or
fresh pork cooked in any way.
TOMATO CATSUP. (No. 1.)
One gallon of tomatoes, four tablespoonfuls each of salt, and
black pepper, three tablespoonfuls of mustard, one-half table-
spoonful of allspice, four pods of red pepper. All ingredients
should be :nade fine; simmer slowly in a porcelain kettle, in
sufficient sharp vinegar to have two quarts of catsup, after sim-
mering three or four hours, and strain through a wire sieve. Those
who like it may add two tablespoonfuls of juice of garlic after
the simmering is over and the ingredients are somewhat cool.
This is superior to West India catsup; is an excellent remedy for
dyspepsia; may be used in a week but improves much by age.
TOMATO CATSUP. (No. 2.)
Boil tomatoes thoroughly, strain them, and to two gallons to-
matoes, add six tablespoonfuls of salt, two tablespoonfuls of cap-
sicum, one and one-half black pepper, three tablespoonfuls of
mustard, two tablespoonfuls of powdered cinnamon, one quart of
best vinegar. Boil slowly three or four hours. Bottle and seal.
SAUCES AND CATSUPS. 55
TOMATO CATSUP. (No. 3.)
One gallon of tomatoes thoroughly boiled and strained, one
pint of vinegar, six tablespoonfuls of salt, three tablespoonfuls
of mustard seed, ground fine, one teaspoonful of cayenne pepper,
three tablespoonfuls of black pepper, one teaspoonful of cloves,
and the same of allspice. Simmer as in the above recipe.
TOMATO CATSUP. (No. 4.)
One gallon of tomatoes boiled and strained, one pint of vine-
gar, two coffeecupfuls of brown sugar, one teaspoonful each of
cayenne and black pepper, one tablespoonful of salt, four table-
spoonfuls of cinnamon, two onions, chopped very fine. Boil
down thick and seal for use.
MUSHROOM CATSUP.
Two quarts of mushrooms, two tablespoonfuls of salt. Lay in
an earthen dish, in alternate layers, the mushrooms and salt; let
them lie six hours, then break into bits. Set in a cool place
three days, stirring thoroughly every morning. Measure the
juice when you have strained it, and to every quart allow half an
ounce of allspice, the same quantity of ginger, half a teaspoonful
of pounded mace, and teaspoonful of cayenne. Put into a stone
jar, cover closely, set in a sauce-pan of boiling water over the
fire, and boil five hours, hard. Take it off, empty into a porce-
lain kettle, and boil slowly half an hour longer. Let it stand all
night in a cool place, until settled and clear. Pour off carefully
from the sediment, and bottle, filling the bottles up to the
mouth. Dip the corks in melted resin. The bottles should be
very small, as it soon spoils when exposed to the air.
WALNUT CATSUP.
Choose young walnuts, tender enough to be pierced with a pin
or needle. Prick them in several places, and lay in a jar with a
handful of salt to every twenty-five, and water enough to cover
them. Break them with a wooden pestle, and let them lie in the
pickle a fortnight, stirring twice a day. Drain off the liquor in-
to a sauce-pan, and cover the shells with boiling vinegar to ex-
56 SAUCES AND CATSUTJS.
tract what juice remains in them. Crush to a pulp, and strain
through a colander into the sauce-pan. Allow to every quart an
ounce of black pepper, and one of ginger, half an ounce of
cloves, and the same of nutmeg, beaten fine. Put in a pinch of
cayenne, a shallot, minced fine, for every two quarts, and a thim-
bleful of celery seed, tied in a bag for the same quantity. Boil
all together for an hour if there be a gallon of mixture. Bottle
when cold, putting an equal quantity of the spice into each
bottle.
CUCUMBER CATSUP.
Three dozen cucumbers and eighteen onions peeled and chop-
ped very fine; sprinkle over them three-fourths pint table salt,
put" the whole in a sieve, and let it drain well all night; add a
teacupful of mustard seed, half a teacupful of ground black pep-
per, mix well, and cover with good cider vinegar. Seal tight.
CURRANT CATSUP.
Four pounds of nice fully ripe currants, one and a half pounds
of sugar, tablespoonful ground cinnamon, a teaspoonful each of
salt, ground cloves and pepper, pint of vinegar; Stew currants
and sugar until quite thick, add the other ingredients and bottle
for use.
GOOSEBERRY CATSUP.
Nine pounds of gooseberries, five pounds of sugar, one quart
of vinegar, three tablespoonfuls of cinnamon, one and a half each
allspice and cloves. The gooseberries should be nearly or quite
ripe. Take off the blossoms, wash and put them in a porcelain
kettle, mash thoroughly, scald and put through the colander, add
sugar and spices, boil fifteen minutes, and add the vinegar cold;
bottle immediately before it cools. Ripe grapes prepared by
same rule, make an excellent catsup.
OYSTER CATSUP.
One quart of oysters, one tablespoonful salt, one teaspoonful
of cayenne pepper, one teaspoonful of mace, two teacups of cider
vinegar. Chop the oysters and boil in their own liquor, with the
vinegar, skimming the skum as it rises. Boil three minutes,
SAUCES .VXD CATSUPS. 57
and strain through a hair sieve; return the liquor to the fire,
add the pepper, salt and inace. Boil fifteen minutes more, and
when cold, bottle for use and seal tightly.
NASTURTIUM SEED.
Take the green seed after the flower has dried off. Lay in salt
and water two days, in cold water one day; pack in bottles and
cover with scalding vinegar, seasoned with mace and white pep-
per-corns, and sweetened slightly with white sugar. Cork, and
set away four weeks before you use them. They are an excellent
substitute for capers.
CURRY POWDER.
(This is the genuine East India recipe). Take of fennel seed,
cummin seed and coriander seed each four ounces with two ounces
of caraway seed; dry them before the fire, then grind and sift
them, add to this two ounces of ground turmerac and the same of
black pepper, one ounce of ground ginger, and half an ounce of
cayenne pepper. Mix well and keep dry and well stopped.
FIXE FRENCH MUSTARD.
Take a quarter of a pound of the best, yellow mustard, pour
over it enough vinegar and water, equal parts of each, to make
a very thin paste ; add a pinch of salt, and a bit of calamus root,
not larger than a small pea. Set it on the stove, and while it
boils, stir in a tablespoonful of flour. Let it boil for twenty
minutes, stilling constantly. Just before it is done stir in a
small teaspoonful of honey. When cool, put it in bottles and
cork very tight. This is the recipe for the real French mustard,
for which a very high price is paid.
HOW TO MIX MUSTAKD.
In mixing mustard for the table care should be taken that the
water has been previously boiled and become nearly cold; by
using hot water its essential qualities are destroyed, and it be-
comes flat; or by mixing with raw cold water it is liable to fer-
ment; neither should vinegar be used. Only one day's supply
should be mixed at a time; if any is left over, throw it away.
58 SAUCES ANn CATSUUS.
In mixing, stir thoroughly until every dry particle has disappear-
ed and the mass becomes oily and of the consistency of thick
cream. Good, fresh-mixed mustard is not only an appetizing-
condiment and table luxury, but is valuable as a remedy for dys-
pepsia.
To PREPARE HORSERADISH FOR WINTER.
Have a quantity grated while the root is in perfection. To a
coffeecup of grated horseradish, two tablespoonfuls white sugar,
half teaspoonful salt, and a pint and a half cold vinegar; bottle
and seal.
KITCHEN SALT.
An article that will be found useful for all persons, and a per-
fect treasure when you have an inexeprienced cook, or one who
does not season well. Take two teacupfuls of fine salt, the same
of sugar, and one-half a cup of black pepper if you like a
good deal of pepper you may take a whole cup. Mix thoroughly.
Use for seasoning soups, hashes, etc.
CELERY SOY.
One peck of tomatoes boiled; one teacupful of salt; one-half
teacupful of fine white pepper; one teaspoonful of cayenne pep-
per; four onions chopped fine; one pound of sugar. Boil one
hour, and just before removing from the fire add a quart of good
sharp vinegar. When cold, add a half cupful of celery seed,
rolled; two tablespoonfuls ground cloves and allspice. Let stand
one night; then press through a sieve, and bottle closely.
POULTRV.
Do not feed poultry tlie day before killing; cut off the head,
hang iap by the legs, as the meat will be more white and whole-
some if bled freely and quickly. Scald well by dipping in and
out of a pail of boiling water, being careful not to scald so much
as to set the feathers and ?nake them more difficult to pluck;
place the fowl on a board with the head towards you, pull the
feathers away from you, which will be in the direction they nat-
urally lie (if pulled in a contrary direction the skin is likely to
be torn), be careful to remove all the pin-feathers with a knife or
pair of tweezers; singe, but not smoke, over blazing paper; put
one tablespoonful of alcohol in a saucer, light it with a match
and singe the fowl; place on a meat-board, and with a sharp knife
cut off the legs a little below the knee, to prevent the muscles
from shrinking away from the joint, and remove the oil-bag above
the tail; take out crop, either by making a slit at the back
of the neck or in front (the last is better), taking care that every
thing pertaining to the crop or windpipe is removed, cut the
neck-bone off close to the body, leaving the skin a good length
if to be stuffed; cut a slit three inches long from the tail up-
wards, being careful to cut only through the skin, put in the
finger at the breast and detach all the intestines, taking care
not to burst the gall-bag (situated near the upper part of the
breast-bone, and attached to the liver; if broken, no washing can
remove the bitter taint left on every spot it touches); put in the
hand at the incision near the tail, and draw out carefully all in-
testines; trim off the fat from the breast and at the lower incision;
GO POULTRY.
split the gizzard and take out inside and inner lining (throw
liver, heart, and gizzard into water, wash well, and lay aside to
be cooked and used for gravy); wash the fowl thoroughly in
several waters (some wipe carefully without washing), hang up to
drain and it is ready to be stuffed, skewered, and placed to roast.
To make it look plump, before stuffing, flatten the breast-bone
by placing several thicknesses of cloth over it and pounding it,
being careful not to break the skin, and rub the inside well with
salt and pepper. Stuff the breast first, but not too full or it will
burst in cooking; stuff the body rather fuller than the breast,
sew up both openings with strong thread, and sew the neck over
upon the back or down upon the breast (these threads must be
carefully removed before sending to the table). Lay the points
of the wings under the back, and fasten in that position with a
skewer run through both wings and held in place with a twine;
press the legs as closely towards the breast and side bones as pos-
sible, and fasten with a skewer run through the body and both
thighs. Rub over thoroughly with pepper and salt, place in a
pan and lay on slices of pork, or fat taken out of the fowl, and
dredge well with flour, and place to roast in an oven rather hot
at first, and then graduate the heat to moderate until done, to
test which insert a fork between the thigh and body; if the juice
is watery and not bloody it is done. If not served at once, the
fowl may be kept hot without drying up, by placing over a skillet
full of boiling water set on top of stove or range), and inverting
a dripping-pan over it. In roasting a turkey, allow fifteen min-
utes' time for every pound. Some steam turkey before roasting,
and a turkey steamer may be easily improvised by placing the
dripping-pan containing the turkey, on top of two or three pieces
of wood laid in the bottom of a wash boiler, with just enough
water to cover the wood; put on the lid, which should fit tightly
on the boiler, and as the water boils away, add more. Add the
liquor in the dripping-pan to the turkey when placed in the oven
to roast (do not use the water from the boiler). Boil the giblets
until tender in a separate dish, and add them, well chopped, to-
gether with water in which they were cooked, to the gravy.
The garnishes for turkey and chicken are parsley, slices of
lemon, fried sausages and force-meat balls.
POULTRY. 61
ROAST TURKEY.
Prepare as directed above. For dressing, see page 49; or,
mince a dozen oysters and stir into the dressing, and if you are
partial to the taste, wet the bread crumbs with the oyster liquor.
The effect upon the turkey meat, particularly that of the breast,
is very pleasant. In stuffing the turkey be sure to leave room
enough for the dressing to swell. After you have filled the tur-
key, sew it up with strong thread. This and the neck string are
removed when the fowl is dished. In roasting, if the fire is
brisk, allow about ten minutes to a pound, but it will depend
very much upon the turkey's age whether this rule holds good.
Rub the turkey with salt and pepper, and spit it; baste often
with the drippings and flour, and occasionally with butter, fif-
teen minutes before dishing baste with butter, and dredge on a
little flour; this will give it a frothy appearance. Roast to a fine
brown, and if it threatens to darken too rapidly, lay a sheet of
white paper over it until the lower part is also done. If the
turkey is very large, make a paste of flour and water into a stiff
dough, roll it out one-half inch thick, roll up the turkey in it,
pinch the ends well together; put it into a dripping-pan and
bake slowly; baste every' ten minutes. Half an hour before the
turkey is done take it out of the crust and brown it. If the
gravy is too fat, skim it before making the gravy. To make the
gravy. Boil the heart, gizzard, liver and neck in two quarts of
water two hours; take them out and chop very fine, and put them
back again ; thicken with one spoonful of flour wet with cold
water, season with pepper and salt. Let this simmer one hour
longer, and when you dish the turkey turn the drippings into
the gravy. Boil up once and send to the table.
To Bon, TURKEY.
Make a dressing of bread crumbs, to which you may add a
few large oysters (if you like); pepper, salt, herbs to your taste.
Wipe the inside of the turkey with a dry cloth and fill with this
dressing. Make a paste of flour and of water, and cover it, or
you may scald a cloth and rub it with flour, and wrap the turkey
in it; this will keep it white in boiling. A few spoonfuls of milk
in the water also adds to the whiteness. Have the water boiling
62 POULTRY.
hot when you put the turkey in; boil very slowly; it will take
from two to two and one-half hours to cook it. Make a gravy of
drawn butter, with a few stewed oysters and their juice.
Chickens may be prepared in the same way.
To Bone A TURKEY.
For this purpose your knife must be very sharp. A knife with
a short, sharp pointed blade is best; a turkey weighing nine or
ten pounds is best, and it must be fresh killed so that the skin
on the joints has not dried. Cut down the back from the neck
to the oil bag. Scrape the meat from the bones till you come to
the shoulder blade. Scrape the meat from the shoulder blade,
then give it a quick twist forward to break it from the first wing
joint. Push the first wing joint up, and with your knife cut the
tendons and muscles attached to this joint. Then scrape the
meat from the bone down to the elbow joint. Sever the joint,
keeping the blade of the knife close to the bone. Scrape the
meat from the bone down to the back till you come to the hip
joint. Take the leg in your hand, twist it forward to help you
cut the tendons of the hip joint. Scrape the meat from the thigh
bone down to the drum stick, at which point cut the joint.
Then continue to scrape the meat off the hip bone till it is all
off. Then cut the back bone in front of the extremity, leaving
that on to give it a shape. Proceed in the same way with other
side. This you see leaves in the two end bones of the wing and
the drum sticks. After both sides are finished, scrape the meat
carefully from both sides of the breast bone. This will leave
only the neck, which cut off after leaving about three inches in
the turkey. Lastly, remove the merry thought, and the turkey
is ready for filling.
FILLING FOE BONED TURKEY.
Two pounds of sausage meat, a can of oysters (without the
liquor), a pint of fine bread crumbs, pepper and salt, sweet mar-
joram, thyme, celery seed; any or all of these herbs and a can of
champignons, and some boiled chestnuts, add to its flavor. Sew
up the places in the wings and legs that have been accidentally
cut in dissecting. Have a darning needle with a long thread of
POULTRY. 63
strong darning cotton; begin at the back bone and fill and sew
up to the neck, shaping it as you go, with a broad band of mus-
lin. Roast to a fine brown color. Serve hot or cold.
BONED TURKEY.
Boil the turkey in as little water as possible, until the bones
can easily be separated from the meat; remove all the skin,
slightly mixing the light and dark parts; season with salt and
pepper. Take the liquor in which the turkey was boiled, having
kept it warm. Pour it on the meat, mix well. Shape it like
a loaf of bread. Wrap it in a cloth, or put it into an oval-shaped
dish, and press with a heavy weight, for a few hours. Shave thin.
A spoonful of flour and butter branded together, and stirred
into the water for boiling is an improvement.
ESCALLOPED TURKEY.
Moisten bread crumbs with a little milk, butter a pan and put
in it a layer of crumbs, then a layer of chopped (not very fine)
cold turkey seasoned with salt and pepper, then a layer of crumbs,
and so on until pan is full. If any dressing or gravy has been
left, add it. Make a thickening of one or two eggs, half a cup of
milk, and quarter cup butter and bread crumbs; season and spread
it over the top; cover with a pan, bake half an hour and then let
it brown.
ROAST CHICKENS Excellent.
Dress and stuff the chicken; lay it in a tin steamer; set it over
a pot of boiling water and steam (covered closely) from one and a
half or two hours according to size; then roast a nice brown, bast-
ing frequently with hot water and butter. One-half hour in a hot
oven is sufficient. Boil the gizzard, liver, heart, in a sauce-pan;
when done chop them fine and add them with the water in which
they were boiled to the gravy in the baking-pan; thicken with a
little flour and season to taste. I have cooked chickens in this
way for years, and they are delicious. The toughest old fowl has
to succumb to this kind of treatment. An old turkey served in
the same way is just as tender as a young one.
64 POULTRY.
BAKED SPRING CHICKEN.
After cleaning the chicken nicely, put it in a dripping-pan, salt
and pepper it, put plenty of butter on it, and water enough to
keep it from burning; put it in a hot oven and bake till done.
Take the chicken upon a platter, make a cream gravy; if you can-
not get cream milk will answer. Pour one pint of cream into the
dripping-pan in which the chicken was baked, thicken with one-
half teacup of flour, previously stirred to a smooth paste, let it
come to a boil, pour the gravy over the chicken, and serve.
CHICKEN CROQUETTES.
Boil two fowls weighing ten pounds till very tender, mince
fine, add one pint of cream, half a pound of butter, salt and pep-
per to taste; shape oval in a jell}' glass or mould. Fry in lard
like doughnuts, until brown.
STEWED CHICKENS.
Cut up the chickens into small pieces, cover with water and
stew gently till thoroughly done, adding a little salt. Make a
rich gravy of two tablespoonfuls of flour, made smooth in one-
half teacupful of milk, and add yolk of one egg. Make a paste
of biscuit dough; roll out, and cut into squares, and bake alight
brown; lay the squares on a dish and pour the chickens over.
An excellent breakfast dish.
CHILI COLORAD.
Take two chickens; cut up as if to stew; when pretty well
done, add a little green parsley and two onions. Take half a
pound of pepper pods, remove the seeds, and pour on boiling
water; steam for ten minutes; pour off the water, and rub them
in a sieve until all the juice is out; add the juice to the chicken;
let it cook for half an hour; add a little butter, flour and salt.
Place a border of rice arouud the dish before setting on the
table. This dish may also be made of beef, pork or mutton; it
is to be eaten in cold weather, and is a favorite dish with all peo-
ple on the Pacific coast.
POULTRY, 65
CHICKEN PIE.
Cut up two chickens, put them in stew-kettle with barely
enough water to cover them. "When the chicken is boiled tender,
make the gravy of two tablespoonfuls of butter and one of flour,
and the yolk of an egg mixed smoothly together, and stir into the
water the chicken was stewed in. Line the sides of a deep dish
with paste, lay in a small teacup bottom upwards. Put in the
stewed chicken with the gravy, and add if you like, some oysters,
three or four hard boiled eggs. Put on the top cover, and bake
in a moderate oven. Pigeon or veal pie may be made in the
same manner.
CHICKEN Pox-PiE.
Cut up a good sized chicken in all its joints; (one a year old
is the best for this purpose), have ready a smooth pot, put in the
chicken with cold water enough to cover; salt, and boil it till
tender. Half an hour before the chicken is done, make the fol-
lowing crust: One quart of flour, teaspoonful of salt, three tea-
spoonfuls of Equity baking powder, rubbed through the flour, a
piece of butter the size of an egg, sweet milk enough to make a
soft dough (as you would make biscuit dough); roll it out on a
moulding-board to about the thickness of an inch, cut in square
pieces, put them in the steamer and steam half an hour over the
chicken. When done, thicken the chicken broth with flour paste,
season it with pepper and butter, put the chicken on a large plat-
ter with the dumplings on top, and pour the gravy over all. Pot-
pie steamed is much nicer than to boil it in the pot with the
chicken. It never fails to be nice and light.
BKOILED CHICKENS OR QUAILS.
Cut chicken open on the back, lay on the meat board and pound
until it will lie flat; lay on a gridiron, place over a bed of coals,
broil until a nice brown, but do not burn. It will take twenty
or thirty minutes to cook thoroughly, and it will cook much bet-
ter to cover with a pie tin held down with a weight so that all parts
of the chicken may lie closely to the gridiron. When the chicken
is broiling, put the liver, gizzard and heart in a stew-pan and boil
66 POULTRY.
in a pint of water until tender, chop fine and add flour, butter,
pepper, salt, and stir a cup of sweet cream to the water in which
they were boiled; When the chicken is done, dip it in the gravy
while hot, lay it back on the gridiron a minute, put it in the gravy
and let it boil for half a minute, and send to the table hot. Cook
quails in the same way.
BALTIMORE FRY,
Joint the chickens, wash them clean and put them into cold
water; take out and salt them, roll each piece in flour, and fry in
hot drippings or salt pork fat, almost enough to cover them, put
on a tight fitting cover, and fry slowly to a fine brown. When
done, put it on a platter, set it in the oven while you prepare the
gravy. To the drippings left in the spider add a bowlful of thick
cream, let it boil up, add a little flour thickening, boil five minutes,
then put it in the gravy-boat and serve it with the fried chicken.
FRIED GUMBO.
Cut up two young chickens, and fry in skillet; when brown,
but not scorched, put in a pot with one quart finely chopped
okra, four large tomatoes, and two onions chopped fine; cover
with boiling water, boil very slowly; and keep the kettle tightly
closed; add boiling water as it wastes, and simmer slowly three
hours; season with salt, pepper, and a little butter and flour rub-
bed together; serve with boiled rice.
CURRIED DISHES.
Chickens and veal are most suitable for curries. Boil the meat
till tender, and separate the joints. Put a little butter in a stew-
pan with the chickens, pour on a part of the liquor in which the
meat was boiled, nearly enough to cover it, and let it stew twenty
minutes more. Prepare the curry thus : For four pounds of meat,
take a tablespoonful of curry powder, a teacup ful of boiled rice,
a tablespoonful of flour, and another of melted butter, a teacup-
ful of the liquor, and half a teaspoonful of salt; mix them, and
pour them over the meat and let it stew ten minutes more. Rice
should be boiled for an accompaniment.
POULTKY. 67
JELLIED CHICKEN. (No. 1.)
Cut up two chickens, boil till tender, in water to cover. Take
out, remove skin and bones, season the liquor (one and a half
pints) with butter, pepper and salt, and the juice of a lemon;
add a quarter of a box dissolved gelatine, put the chicken in the
liquor, boil up once, and pour in mould.
JELLIED CHICKEN. (No. 2.)
Dress one large chicken, cut it in joints, wash it clean, put on
to boil. Be careful to remove all the skuni that rises, salt and
pepper it well, boil till it falls off from the bones. Boil six eggs
hard ten minutes will cook them, take them from the boiling
water and drop them into cold water; take the shells off and lay
nicely on a plate. Take out the chicken, pick the meat from the
bones, and chop it fine. Strain the liquor through a sieve and
boil it down to a coffeecupful. Take a sponge cake pan, put a
layer of the meat on the bottom of the pan, then lay your eggs in
and put another layer of meat on top of the eggs, then pour on
the liquor. Be sure you take off all the fat before you pour it
over the chicken. Set it away to get cold, then slice nicely for
tea or dinner.
CHICKEN OK VEAL CKOQTJETTES.
Two chickens, chopped fine, or three and one-half pints of
ground veal, one nutmeg, grated, one and one-half teaspoonfuls
of salt, two small onions, chopped fine as possible, two level tea-
spoonfuls sweet marjoram, two of thyme, or basil, one-half tea-
spoonful of cayenne pepper, two tablespoonfuls of celery seed,
one and one-half pints of thickened milk, two eggs, well beaten
into the mixture. Mix all well, then make into pear-shaped balls
and dip into beaten egg, then into bread crumbs. Have ready
some boiling lard, and fry the croquettes a light brown.
KOAST GOOSE.
Clean and wash the goose not forgetting to put a spoonful of
soda in next to the last water rinse out well, and wipe the in-
side quite dry. Add to the usual dressing of bread crumbs, pep-
per, salt, a tablespoonful of melted butter, a large sized onion,
68 POULTRY.
chopped fine, a tablespoonful of chopped sage, the yolks of two
eggs, and some bits of fat pork. Stuff the body and craw, and
sew up. It will take fully two hours to roast, if the fire is quick.
Cover the breast until it is well done, with white paper, or a paste
of flour and water, removing this when you are ready to brown.
Make a gravy as for roast duck. Serve with cranberry or apple
sauce.
ROAST DUCK.
Clean, wash and wipe the duck very carefully. To the usual
dressing add a little sage (powdered or green), and a minced shal-
lot. Stuff and sew up as usual, reserving the giblets for the
gravy. If the fowl is tender it will not require more than an
hour to roast. Baste well. Make a crust of flour and water and
spread over the duck, and roast half an hour. Before it is done,
take the crust off and brown. Skim the gravy before putting in
the giblets and thickening. The giblets should be stewed in a
very little water, then chopped fine, and added to the gravy in
the dripping-pan, with a chopped shallot and a spoonful of
browned flour. Serve with currant or grape jelly.
Birds should be carefully plucked or skinned, drawn, wiped
clean, and all shot removed. Game should not be washed, un-
less absolutely necessary for cleanliness. With care in dressing,
wiping will render them perfectly clean. If necessary to wash,
do it quickly and use as little water as possible. The more
plainly all kinds of game are cooked, the better they retain their
fine flavor. They require more brisk fire than poultry, but take
less time to cook. Their color, when done, should be a fine brown
color. Broiling is a favorite method of cooking game, and all
birds are exceedingly nice roasted. To broil, split down the back,
open and flatten the breast by covering with a cloth and pound-
ing; season with pepper, and lay the inside first upon the gridiron;
turn as soon as browned, and when almost done, take off, place
on a platter, sprinkle with salt, and serve at once. The time re-
quired is usually about twenty minutes. To lard game, cut fat
salt pork into thin, narrow strips, thread a larding-needle with
one of the strips, run the needle under the skin, through, so that
the ends of the strips exposed will be of equal length. The
strips should be about one inch apart. Many prefer tying a piece
of bacon on the breast instead. Pigeons should be cooked a long
time as they are usually quite lean and tough, and they are better
to lie in salt water half an hour, or to be par-boiled in it for a few
moments. They are nice roasted or made into a pie.
Squirrels should be carefully skinned and laid in salt water a
short time before cooking; if old, par-boil. They are delicious
broiled, and are excellent cooked in any way with thin slices of
bacon. Venison requires more time for cooking than beefsteak.
70 GAME.
The haunch, neck, shoulder and saddle should be roasted; roast
or broil the breast, and fry or broil the steaks.
Nearly all wild ducks are liable to have a fishy flavor. Before
roasting them, guard against this by par-boiling them with a
small carrot, peeled, put within each. This will absorb the un-
pleasant taste. An onion will have the same effect, but unless
you use it in the dressing, the carrot is preferable.
The garnishes for game are fresh or preserved barberries,
currant jelly, sliced oranges, and apple sauce.
KOAST DUCK.
Par-boil, as above directed; throw away the carrot or onion,
lay in fresh water half an hour; stuff with bread crumbs seasoned
with pepper, salt, sage and onion, and roast until brown and ten-
der, basting for half the ti:ne with butter and water, then with
the drippings. Add to the gravy, when you have taken up the
duck, a tablespoonful of currant jelly and a pinch of cayenne
pepper. Thicken with browned flour, and serve in a tureen.
STEWED DUCK.
Par-boil ten minutes, when you have drawn them, and put in
a raw carrot or onion. Lay in very cold water for half an hour;
cut into joints, pepper, salt and flour them. Have ready some
butter in a frying-pan, and fry them a light brown; put them in
a sauce-pan and cover them with gravy made of the giblets, neck
and some bits of lean veal; add a minced shallot, a bunch of
sweet herbs, salt and pepper; cover closely, and stew half an
hour, or until tender. Take out the ducks, strain the gravy
when you have skimmed it, put in half a cup of cream or rich
milk, in which an egg has been beaten, thicken with browned
flour, add a tablespoonful of vinegar and the juice of half a lem-
on, beaten in gradually, so as not to curdle the cream. Boil up
and pour over the ducks.
QUAILS PAK-BOILED AND BAKED.
Tie a thin slice of bacon over the breast of each bird; cover it
closely, and set it on top of the range, letting the birds steam
ten or fifteen minutes. This plumps them. Then take off the
GAME. 71
cover and the pork, and put the birds into the oven, basting them
often with butter. Brown them and serve with currant jelly.
BROILED QUAILS.
Split them at the back. Broil, basting them often with butter,
over a hot fire. As soon as the quails are done, add a little
more butter, with pepper and salt, and place them for a moment
into the oven to soak the butter, Serve them on thin slices of
buttered toast, with a little currant jelly on top of each quail.
SNIPE.
Snipe are best roasted with a piece of pork tied to the breast,
or they may be stuffed and baked.
FRIED WOODCOCK.
Dress, wipe clean, tie the legs, skin the head and neck, turn the
beak under the wing and tie it; fasten a piece of bacon over it,
and immerse in hot fat for two or three minutes. Serve on toast.
Another favorite way is to split them through the back and broil,
basting with butter, and serve on toast.
KOAST PIGEONS.
Clean, wash and stuff as you would chickens; lay them in rows,
if roasted in the oven, with a little water in the pan to prvent
scorching. Unless they are very fat, baste with butter until they
are half done; afterwards in their own gravy. When done, take
them out on a platter, add one cupful of milk to the gravy, thick-
en with flour, and pour over the pigeons.
BROILED PIGEONS.
Young pigeons are rightly esteemed a great delicacy. They
are cleaned, washed, and dried carefully with a clean cloth, then
split down the back, and broiled like chickens. Season with
pepper, salt, and plenty of butter in dishing them.
PIGEON PIE.
Cut the pigeons into four pieces each. Par-boil them for ten
minutes, while you prepare a puff-paste. Put in the bottom
72 GAME.
some shreds of salt pork or ham; next a layer of hard boiled
eggs, buttered and peppered; then the birds; sprinkle with pep-
per and minced parsley, squeeze some lemon juice upon them,
and lay upon the breasts a piece of butter rolled in flour; cover
with slices of egg, then with shreded ham; pour in some of the
gravy in which the pigeons were par-boiled, and put on the crust
(use no under crust), leaving a hole in the middle. Bake over an
hour. Quail pie is made in the same way.
STEWED PIGEONS.
Clean and wash verv carefully, then lay in salt and water for
an hour; rinse the inside with soda and water, and stuff with a
force-meat, made of bread crumbs and chopped salt pork, season
with pepper. Sew up the birds, and put on to stew in enough
cold water to cover them, and allow to each a slice of fat bacon
cut into narrow strips. Season with pepper and a pinch of nut-
meg; boil slowly in a covered sauce-pan until tender; take them
from the gravy and lay in a covered dish to keep warm; strain
the gravy, add the juice of a lemon and tablespoonful of currant
jelly; thicken with browned flour. Boil up and pour over the
pigeons.
RABBITS.
Eabbits, which are in the best condition in midwinter, may be
fricasseed like chicken, in white or brown sauce. To make a pie,
first stew till tender, and make like chicken pie. To roast, stuff
with a dressing made of bread crumbs, chopped salt pork, thyme,
onion, and pepper and salt, sew up, rub over with a little butter,
or pin on it a few slices of salt pork, add a little water in the pan
and baste often. Serve with mashed potatoes and currant jelly.
VENISON The Shoulder.
This is, perhaps, the most distinguished venison dish. Make
rather deep incisions, following the grain of the meat, from the
top, and insert pieces of pork about one-third of an inch square,
and two inches long; sprinkle over pepper, salt, and a little flour.
Roast or bake the venison before a hot fire or in a hot oven,
about two hours for an eight pound roast; baste often. Serve a
currant jelly sauce, in the sauce-boat.
GAME. 73
REED BIEDS. .
Cut sweet potatoes lengthwise; scoop out in the center of each
a place that will fit half the bird. Put in the birds, after season-
ing them with butter, pepper, salt, tying the two pieces of potato
around each of them. Bake them. Serve them in the potatoes.
Or they can be roasted or fried in boiling lard like other birds.
COUPLETS OF QUAIL OK PIGEONS.
"With a sharp-pointed knife, carefully cut the breast from
quails or pigeons. At the small end of each breast stick in a bone
taken from the leg, and trimmed. The breasts should now resem-
ble cutlets. Sprinkle a little pepper and salt over each one, dip
it in melted butter, and roll it in flour, or sifted cracker crumbs.
Put the cutlets one side until ready to cook, as they should be
cooked only just before sending them to the table, They should
then be fried in a saute pan in hot butter. They may be served
without further trouble in a circle with a center of green pease,
which makes a most delicious dish for a company dinner course.
However, there is a more elaborate way of finishing them, as fol-
lows : Put the carcasses into some cold water with very small
pieces of salt pork and onion, sufficient only to produce the slight-
est flavoring. Simmer this about an hour, strain, thicken with
a little browned roux, and season it with a little pepper and salt.
As soon as the livers are done, take them out, mash, and moisten
them with a little of the sauce. Prepare little thin pieces
of toast, one for each breast; butter, and spread them with the
mashed livers. Turn the cutlets over in this sauce, and use the
little of it that remains for dipping in the pieces of toast. Serve
the cutlets on the toast, in a circle, with a center of pease.
BOAST HAUNCH VENISON.
If the outside be hard, wash off with lukewarm water; then
rub all over with fresh butter or lard, cover it on the top and sides
with a thick paste of flour and water, nearly half an inch thick,
lay upon this a large sheet of thin, white wrapping paper, well
buttered, and above this, thick foolscap paper; keep all in place
with greased pack-thread; then put in to roast, with a little
water in the dripping-pan. Pour a few ladlefuls of butter and
74 GAME.
water over the meat, now and then, to prevent the paper from
scorching. If the haunch is large, it will take at least five
hours to roast. About half an hour before you take it up, re-
move the papers and paste, and test with a skewer to see if it is
done. If this passes easily to the bone through the thickest part,
set it down to a more moderate fire, and baste every few minutes
with melted butter; dredge with flour to make a froth, and dish.
It should be a fine brown by this time. Twist a frill of fringed
paper around the knuckle.
For gravy, put into a sauce-pan a pound or so of scraps of raw
venison left from trimming the haunch, a quart of water, a pinch
of cloves, a few blades of mace, half a nutmeg, cayenne and salt
to taste; stew slowly to one-half the original quantity; skim,
strain and return to the sauce-boat when you have rinsed it with
hot water; add three tablespoonfuls of currant jelly, two table-
spoonfuls of butter, and thicken with browned flour. Send to
the table on a platter. Serve with currant jelly. Venison steak
and pie are cooked the same as beef.
LEG OF VENISON.
"Wash a leg of venisdn and make an incision, and draw with
salt pork. Put it in a crock and pour on it one pint of vinegar.
Let it remain in this four days. It must be kept in a cool place.
Turn it over every day. Take it out of the crock, put it in a
dripping-pan, season with salt, pour on half of the vinegar the
meat was soaked in, add six bay leaves, and one onion, cut fine,
lemon peel sliced, six whole peppers, three cloves. Bake till
done; baste often with melted butter; add half a pint of sour
cream, and bake three hours.
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SALADS.
CHICKEN SALAD. (No. 1.)
The yolks of six eggs well beaten, one-half pint of melted but-
ter, or same of olive oil, three tablespoonfuls of mixed mustard,
salt to taste, two teaspoonfuls of celery seed; mix thoroughly, then
add three-fourths of a pint of strong vinegar. Place over fire,
stir constantly until it becomes thick like boiled custard. Turn
the mixture over the chickens which have been chopped (not very
fine). Just before serving, add four heads of chopped celery.
If not very strong with spice, add more mustard and cayenne
pepper. This is enough for one turkey or three small chickens.
This same dressing makes an excellent mixture for sandwiches,
if used with finely chopped boiled ham or tongue.
CHICKEN SALAD. (No. 2.)
One chicken (for ten persons), yolk of one egg, one tablespoon-
ful of mustard, one large tablespoonful of sugar, one teaspoon-
ful of salt, a pinch of cayenne pepper. Beat all together and
add salad oil, a few drops at a time, until so stiff as to resist the
beater. Add a little vinegar to thin it, then add more oil, and so
proceed until you have sufficient quantity, and it must be very
stiff. Now add the juice of one-half or one lemon, enough to
thin just a little. About an hour before needed, chop the chick-
en and mix with equal quantity of celery. Pour over a thin dress-
ing of two tablespoonfuls vinegar, one tablespoonful oil, a little
salt and black pepper. Drain off and mix with one-half of the
mayonnaise dressing; then spread the rest over the top and
garnish with hard boiled eggs sliced.
76 SALADS.
CHICKEN SALAD. (No. 3.)
This is made with equal quantities of chicken and celery.
Turkey is equal to two chickens, and four bunches of celery makes
an ordinary dish of salad. A pint of chicken and a pint of cut
celery is a good rule. Steam or stew the chickens till tender
and thoroughly done, so that the bones will pick out. Use
only the meat of the breast and thighs, leaving out the neck
and wings. Cut it up with scissors, do not on any account use
the hash knife. Wash, and with a knife exit the celery in pieces
the size of dice. Prepare the dressing thus: Put the uncooked
yolks of two eggs into a clean cold soup plate, beat them with a
wooden fork one minute; then add one-half teaspoonful of salt,
a pinch of cayenne pepper, one-half teaspoonful of mustard.
Work these well together and then add, drop by drop, a half pint
of olive oil. Yon must stir rapidly and steadily in one direction
while adding the oil; a reverse motion may curdle it. Add two
tablespoonfuls of vinegar, and put in a cool place until serving
time. When ready to serve, mix celery and chicken, dust lightly
with salt and pepper, add a cup of whipped cream to the dress-
ing, pour it over the chicken and celery, mix carefully, dish, and
garnish with the white celery tops.
CHICKEN SALAD. (No. 4.)
The white meat of a boiled or roasted chicken, or turkey, three-
fourths the same bulk of cut celery. Two hard boiled eggs, one
raw egg, well beaten, one teaspoonful each of salt, pepper, and
made mustard, three tablespoonfuls of salad oil, two of white
sugar, one-half teacup of vinegar. Mince the meat well, remov-
ing every scrap of fat, gristle, and skin; cut the celery into bits,
mix them, and set aside in a cool place while you prepare the
dressing. Rub the yolks of eggs to a fine powder, add the salt,
pepper, and sugar, then the oil, grinding hard and putting in
but a few drops at a time. The mustard comes next; and let all
stand together while you whip the raw egg to a froth. Beat this
into the dressing, and pour in the vinegar spoonful by spoonful,
whipping the dressing well as you do it. Sprinkle a little salt over
the meat and celery; toss it up lightly with a silver fork; pour
the dressing over it, tossing and mixing until the bottom of the
SXLADB. 7?
mess is as well saturated as the top; turn into the salad bowl, and
garnish with whites of eggs (boiled) cut into rings, and sprays of
bleached celery tops.
YKAL SALAD,
Boil veal until tender, chop fine, take equal quantity of veal,
celery or cabbage, and stir into it a salad dressing; put in a shal-
low dish and garnish with slices of lemon and celery. Boiled
ham chopped and seasoned and served in the same way, makes a
very nice salad. For the dressing, take the yolks of four raw eggs,
two-thirds of a cup of oil, red pepper, salt, and mustard to taste,
juice of two lemons, and last of all, one cup of thick cream. If
the dressing is for chicken salad, use the oil or fat from the chick-
en instead of sweet oil. Be sure to put in the cream just before
sending to the table.
SALMON SALAD.
Take cold steamed salmon, cut into pieces two inches long, place
in a dish and season with salt, pepper, a very little oil, and plenty
of vinegar, some parsley, and a little onion, cut up; then cover,
and let stand two or three hours. Serve the dish with lettuce
leaves, place the slices of salmon on the leaves and pour over the
mayonnaise sauce. Garnish with hard boiled eggs.
'oo
LOBSTER SALAD.
One fine lobster, boiled, and when cold picked to pieces, or
two small ones, one cup of best salad oil, one-half cup of sweet
cream, whipped light, one lemon the juice strained one tea-
spoonful of mustard wet up with vinegar, one tablespoonful of
sugar, one teaspoonful of salt, a pinch of cayenne pepper, four
tablespoonfuls of vinegar, beaten yolks of two eggs. Beat eggs,
sugar, salt, mustard, and pepper until light, then add very grad-
ually the oil. When the mixture is quite thick, whip in the
lemon. Beat five minutes before putting in the vinegar. Just
before the salad goes to the table, add half the whipped cream to
this dressing, and stir well into the lobster. Line the salad
bowl with lettuce leaves, put in the seasoned meat, and cover
with the rest of the whipped cream. This salad deserves its
name.
7g SALAD!?,
HAM SALAD.
Cut up small tits of boiled ham, place in salad-bowl with the
heart and inside leaves of a head of lettuce. Make dressing as
follows: Mix in a sauce-pan one pint sour cream as free from
milk as possible, and half pint good vinegar, salt, a s-inall piece
of butter, sugar, and a small tablespoonful of mustard mixed
smooth; boil, add the well-beaten yolks of two eggs, stirring
carefully, as for float, until it thickens to the consistency of
starch, then set in a cool place or on ice, and when cold pour it
over the salad and mix well.
CREAM DRESSING.
Two eggs, three tablespoonfuls of vinegar, one of cream,
one teaspoonful of sugar, a little salt and one-fourth teaspoonful
of mustard. Beat the eggs well, add sugar, salt and mustard,
then the vinegar, lastly cream. Place the bowl in a basin of
boiling water and stir until it thickens, no longer. Cool and use
when needed.
RED MAYONNAISE,
To give bright color to mayonnaise, lobster coral pounded to a
powder and rubbed through a sieve, then thoroughly blended, or
juice from boiled beets.
SARDINE SALAD.
Arrange about a pint of any cold fish , previously shreded and
freed from bones, on a bed of crisp lettuce leaves. Cover the
fish with a sardine dressing; over this arrange six sardines split,
having the ends meet at the center. Around the dish place thin
slices of lemon and a wreath of parsley or young lettuce leaves.
SARDINE DRESSING.
Pound in a mortar until perfectly smooth the yolks of four hard
boiled eggs and three sardines, freed of bones. Add this to either
of the above and you have an excellent fish dressing.
TOMATO SALAD.
Twelve medium-sized tomatoes, peeled and sliced, four hard
SALADS. 79
boiled eggs, one raw egg, well beaten, one-half teaspoonful of
cayenne pepper, one teaspoonful of white sugar, and two of made
mustard, one tablespoonful of olive oil, one teacupful of vinegar,
one teaspoonful of salt. Hub the yolks to a smooth paste, add-
ing by degrees the salt, pepper, sugar, mustard and oil. Beat
the raw egg to a froth, and stir in lastly, the vinegar. Peel the
tomatoes and slice them a quarter of an inch thick; then set the
dish on the ice, while you are making ready the dressing. Stir
a great lu:up of ice rapidly in the dressing until it is cold; take
it out, cover the tomatoes with the mixture and set back on the
ice, until you send to the table. This salad is delicious, especi-
ally when ice cold.
HERRING SALAD.
Soak over night three Holland herrings cut in very small pieces;
cook and peel eight medium potatoes, and when cold chop with
two small cooked red beets, two onions, four sour apples, some
roasted chopped veal (about one quart), three hard-boiled eggs;
mix with a sauce of sweet oil, vinegar, stock, pepper and mustard
to taste. A tablespoonful of thick sour cream improves the sauce,
which should stand over night in an earthen dish.
CELERY SALAD.
Prepare the dressing as for tomato salad ; cut the celery into
bits half an inch long, and season. Eat at once, before the
vinegar injures the crispness of the vegetables.
CELERY SLAW.
One-half head of cabbage; one bunch of celery; two hard-
boiled eggs, all chopped fine. Mix with it two teaspoonfuls of
sugar, two of mustard, one-half of pepper and salt. Moisten
with vinegar.
LETTUCE SALAD.
Two or three heads of white lettuce, two hard-boiled eggs, two
teaspoonfuls of olive oil, one-half teaspoonful of salt, one tea-
spoonful of white sugar, one-half teaspoouful of French mustard,
one teaspoonful of pepper, four tablespoonfuls of sharp vinegar.
Rub the yolks fine, add the sugar, salt, mustard and oil. Let
80 SALADS.
them stand five minutes, and then beat in the vinegar. Cut the
lettuce up with a knife and fork, a chopper would bruise it;
put into a dish, add the dressing and mix by tossing with a silver
fork.
LETTUCE PLAIN.
Pull the leaves apart and wash carefully each leaf for fear of
insects; arrange nicely on a flat dish, and ornament with hard-
boiled eggs, sliced round, and cover with vinegar and sugar if
you like.
CABBAGE SALAD.
One cup vinegar, six tablespoonfuls milk, three tablespoonfuls
butter, two eggs, well beaten, one tablespoonful mixed mustard,
one teaspoonful of black pepper, one tablespoonful sugar, one
tablespoonful of salt. Put it on the stove and boil twenty min-
utes. Pour it on a half head of cabbage, chopped fine.
LOBSTER SALAD DRESSING.
One tablespoonful of mixed mustard, one teaspoonful of salt,
black and red pepper to season well; yolks of two raw eggs, one
pint of sweet oil, well mixed with the eggs, a little at a time, one
wineglassful of vinegar, well mixed, a little at a time; as you are
mixing the oil with the vinegar, dissolve the yolks of two hard,
boiled eggs with a cruet of vinegar; mix this with the above, add
one tablespoonful of cream. At the last, use the whites of the
boiled eggs chopped with the lobster.
DRESSING FOR LETTUCE.
One-half pint of very strong vinegar, one tablespoonful of
flour, one tablespoonful of mustard. Cook well and add one
tablespoonful of butter. Let it get cold. "When wanted for use,
take a tablespoonful of it and add nice thick cream.
CABBAGE SALAD OR COLD SLAW.
Shave a head of white cabbage very fine. For one quart of
slaw, take the yolks of three eggs, beat them well, stir into them
one tumbler and a half of good vinegar, two teaspoonfuls of loaf
SALADS, 81
sugar, piece of "butter the size of a walnut, one teaspoonful of
mixed mustard, salt and pepper to taste. Mix all together with
the yolks, and put into a stew-pan. When boiling hot, add the
cabbage, and stew five minutes. Toss it frequently from the
bottom with a silver fork. Dish the slaw and set it where it will
become perfectly cold on ice if possible. Add one coffeecupful
of thick cream just before serving, stirring it with a silver fork.
If the vinegar is very strong, use less in proportion.
CRKAM CABBAGE.
One-half cup of white sugar, one-half cup of good vinegar, one
cup of thick cream, one teaspoonful of salt, piece of butter the
size of an egg, a little cayenne pepper. Stir all together, except
the creani, put the mixture into a sauce-pan, and stir until it
boils; then add the cream, and let it boil. Pour it over the cab-
bage while hot. The cabbage should be shaved very fine.
POTATO SALAD. (No. 1.)
One-half dozen baked potatoes, two hard-boiled eggs, one-
fourth of a medium-sized onion, one-half dozen sprigs of parsle}',
one-half cup of sour cream, three tablespoonfuls of vinegar, one-
half teaspoonful of mustard, one tablespoonful of sugar, salt and
pepper to taste. Chop the parsley, onion and egg very fine; add
the potatoes, and chop coarsely; put all in an earthen dish, add
the seasoning, vinegar and cream ; stir all well together, and let
stand two hours.
POTATO SALAD. (No. 2.)
Two cups of mashed potato, rubbed through a colander, three-
fourths of a cup of chopped cabbage, white and firm, two table-
spoonfuls cucumber pickle, also chopped, yolks of two hard-
boiled eggs, pounded fine. Mix all well together.
DRESSING.
One raw egg, well beaten, one saltspoonfiil of celery seed, one
teaspoonful of -white sugar, one tablespoonful of melted butter,
one teaspoonful of flour, one-half teacupful vinegar, salt, mustard
and pepper to taste. Boil the vinegar and pour it upon the egg,
82 SALADS.
sugar, butter, and seasoning; wet the flour with cold vinegar,
and beat it into this. Cook the mixture, stirring until it thick-
ens, when pour, scalding hot, upon the salad. Toss it with a,
silver fork, and let it get very cold before eating.
POTATO SALAD. (No. 3.)
Boil four potatoes; when cold, cut in slices; add three new on-
ions and two bunches of celery, chopped fine; also whites of two
hard-boiled eggs. Serve with a mayonnaise sauce. Do not use
mealy potatoes for salads.
SHRIMP SALAD,
This may be made either of the canned or fresh shrimps. If
the latter are used, the shells must be cracked and the meat
picked out carefully. In either case they must be cut rather fine
with a sharp knife. Heap upon crisp lettuce leaves, and pour
over them a mayonnaise dressing. Crab salad is made the same
as lobster salad.
MAYONNAISE SAUCE.
Put the uncooked yolk of an egg into a cold bowl; beat it well
with a silver fork; then add two saltspoonfuls of salt, and one
saltspoonful of mustard powder; work them well a minute be-
fore adding the oil; then mix in a little good oil, which must be
poured in very slowly (a few drops at a time) at first, alternated
occasionally with a few drops of vinegar. In proportion as the
oil is used, the sauce should gain consistency. When it begins
to have the appearance of jelly, alternate a few drops of lemon
juice with the oil. When the egg has absorbed a gill of oil, fin-
ish the sauce by adding a very little pinch of cayenne pepper
and one and a half teaspoonfuls of good vinegar; taste it to see
that there are salt, mustard, cayenne and vinegar enough. If
not, add more very carefully. These proportions will suit most
tastes; yet some like more mustard and more oil. Be careful not
to use too much cayenne pepper. When ready to serve add half
a cup of whipped cream, if you like. The cream makes it whiter
and thinner. By beating the egg a minute before adding the oil,
there is little danger of the sauce curdling; if by chance it should
S MADS. 83
curdle, half a teaspoonful of the unbeaten white of an egg, or a
few drops of vinegar, will often restore the smooth consistency.
Be careful not to use too much, or it will make the sauce thin.
The dressing 1 liquifies as soon as mixed with vegetables or meat;
therefore it should be made stiff enough to keep in shape until
used. Never mix the dressing with the meat or fish until ready
to serve, and then only part of it, and spread the remainder over
the top.
FRENCH DRESSING.
One tablespoonful vinegar, three tablespoonfuls of olive oil,
one saltspoonful each of pepper and salt, one teaspoonful of
grated onion. First, mix the pepper and salt, then the oil and
onion, and then the vinegar. When well mixed, pour over the
salad. Mix all together, and serve.
MAYONNAISE OF CAULIFLOWER.
Boil cauliflower in water, add a little salt and butter; let it get
cold; season with salt, pepper, three tablespoonfuls of vinegar
and one of oil. Let them remain for an hour. When ready to
serve, pile them on a dish to a point; then mask them with a
mayonnaise sauce.
VEGETABLE SALAD.
All kinds may be made by using cold boiled pease, string
beans, cauliflower, asparagus tops, beats or celery, cutting not
too small and using any of the salad dressings according to taste.
Nothing need be wasted.
OYSTER SALAD.
One quart of oysters, one small bunch of celery, one raw egg,
yolks of two hard boiled eggs, two tablespoonfuls of best olive
oil, one teaspoonful of sugar, one saltspoonful each of pepper,
salt and made mustard, half a cupful of vinegar. Whip the raw
eggs light with the sugar and the oil. Rub the yolks of the
boiled eggs to a paste with the salt, pepper and mustard, add the
beaten raw egg and oil, and beat in the vinegar, a few drops at a
time. Drain the liquor from the oysters and cut them with a
sharp knife into small pieces. Cut the celery into half inch
84 SALADS.
lengths. Chopping bruises it. Put oysters and celery into a
salad dish, mix with it half of the dressing and pour the rest over
it. Garnish with celery tops and stoned olives.
Lettuce and dice of cold boiled potatoes and cold boiled beets.
Potatoes piled in the center, beats next, and lettuce around the
edge of the dish. Serve with French dressing. This makes a
very fine salad.
CUCUMBER SALAD.
Two hours before dinner, slice on a slaw-cutter four full-grown,
but not yellow, cucumbers; salt and let stand in an earthen dish.
Half an hour before dinner, drain in a colander. While they
are draining, peel and slice two onions and fry in a spoonful of
lard. Beat together the yolk of an egg, half a teacupful of sweet
cream and two tablespoonfuls of water. Put the drained cucum-
bers in a porcelain kettle with the onion, pour on the beaten
mixture, dredge over a little flour, add half a teacup of sharp
vinegar. Boil up five minutes. Serve hot.
To FRINGE CELERY FOR GARNISHING.
Cut the stalks into two inch lengths; stick plenty of coarse
needles into a cork; draw half of the stick of each piece of
celery through the needles. When all the fibrous parts are sepa-
rated, lay the celery in some cold place to curl and crisp.
VEOKTABLKS.
EULES FOR COOKING VEGETABLES.
Have them as fresh as possible. Stale and withered ones are un-
wholesome and unpalatable. Summer vegetables should be cook-
ed the same day they are gathered, if possible. Pick over and
wash well, cutting out all decayed or unripe parts. If you boil
them, put a little salt in the water. Cook them steadily after you
put them on. Be sure they are thoroughly done. Hare vegeta-
bles are neither good nor fashionable. Drain well. Serve hot.
Vegetables should never be washed until immediately before pre-
paring them for the table. Lettuce is made almost worthless rn
flavor by dipping it in water some hours before it is served. Po-
tatoes suffer even more than any other vegetable through the
washing process. They should not be put in water till just ready
for boiling. All vegetables are better pooked in soft water, pro-
vided it is clean and pure; if hard water is used, put in a small
pinch of soda.
Never split onions, turnips and carrots, but slice them in rings,
cut across the fiber, as they thus cook tender much quicker.
Always add both salt and a little soda to the water in which greens
are cooked, as soda preserves the color.
A little sugar added to turnip, beets, pease, corn, squash and
pumpkin is an improvement, especially when the vegetables are
the common kind.
A piece of red pepper, the size of a fingernail, or a piece of
charcoal, dropped into meat or vegetables, when first beginning
to cook, will aid greatly in killing the unpleasant odor. Eemem-
ber this for boiled cabbage, greens, beans, onions and mutton.
86' VEGETABLES.
BOILED POTATOES With the Skins.
Wash the potatoes clean and put them on to boil in eold water,
with a pinch of salt. Have them of uniform size, and cook stead-
ily until a fork will pierce easily to the heart of the largest; then
pour off the water, every drop; sprinkle with salt and set back
on the range, a little to one side, with the lid of the pot off; let
them dry three or four minutes, peel quickly, and serve in an un-
covered dish.
BOILED POTATOES Without the Skins.
Pare very thin. The glory of a potato is its mealiness, and
much of the starch, or meal, lies next to the skin, consequently
is lost by slovenly paring, which, likewise, defaces the shape.
Wash in cold water; have ready a pot of boiling water, slightly
salted, drop in the potatoes, and keep at a rapid boil until tender.
Drain off the water, sprinkle with fine salt, and dry as just
directed.
To Bon. NEW POTATOES.
.If very young, rub the skin off with a rough towel; if almost ripe,
scrape with a blunt knife. Cover with cold water, slightly salted,
boil half an hour, drain, salt and dry for two or three minutes.
Send to the table plain. Or, pour over them a pint of sweet cream
or rich milk, let it come to a boil, put in a spoonful of butter;
if you use milk, season with salt and pepper, and thicken with
half teacupful of cornstarch, previously stirred to a paste; give
it all a good boil, and serve immediately.
MASHED POTATOES.
Every one thinks she can make so simple a dish as that of mash-
ed potatoes; but it is the excellence of art to produce good mash-
ed as well as good boiled potatoes. In fact, I believe there is
nothing so difficult in cookery as to properly boil a potato.
Prepare and boil as for plain, put into a hot crock or basin,
which can be placed at the side of the fire, one-half cup of rich
milk or cream, a piece of butter the size of an egg, salt and pep-
per to taste, and let them get hot. When the potatoes are done,
VEGETABLES. 87
drain and mash them, add the hot milk; then work them a few
minutes with a fork, and serve them immediately. Do not rub
egg over, and bake them; that ruins them. Much depends upon
mashed potatoes being served at table hot, and freshly made.
One of the secrets of good mashed potatoes is the mixing of the
ingredients all hot.
BAKED POTATOES.
Be very particular to wash every part of the potato clean, as
many persons eat the skin; bake in a quick oven until tender,
say three-quarters of an hour to an hour, if of good size. There
is such a difference in ovens, that each one must learn for herself
what the time will be for each.
POTATO PUFF.
Take two coffeecupfuls of cold mashed potato, and stir into it
two tablespoonfuls of melted butter, beaten to a white cream,
before adding anything else. Then put with this two eggs,
whipped very light, and a teacupful of cream, or nice milk, salt
it to taste, beat all well, pour into a deep dish, and bake in a
quick oven until it is nicely browned. If properly mixed it will
come out of the oven light, puffy and delectable.
POTATO BALLS.
Prepare the potatoes as you would for mashed potatoes; when
done, mash very fine and season with butter and salt; beat in two
eggs till very light, shape them into little balls, as large as wal-
nuts, let them get perfectly cold, dip them in beaten egg, then
in bread crumbs, and fry in hot lard, like doughnuts. Be very
particular to have the lard boiling hot or they will not be nice.
Brown a light brown, and serve at once.
SlLVERTHOBN POTATOES.
Boil as you would for plain potatoes; be sure to have them per-
fectly cold before chopping; chop them as fine as a common
sized bean (no finer); to one quart of potatoes add one coffeecup-
ful of thick cream. You can double the quantity as many times
as you like. Have ready a spider, put in your potatoes, pour
88 VEGETABLES.
over them the cream, season with salt and pepper, warm them up
quickly, and serve at once. If you have no cream, you can use
milk and plenty of butter, but they are not so nice as when
mixed with cream. The beauty of these potatoes is to have them
chopped evenly and warmed quickly; never let them stand a min-
ute on the stove after they are ready; if you do, they are spoiled.
The neshannock potato is the best for this purpose.
BROWNED POTATOES White.
Peel some large, ripe potatoes, and one hour before a roast of
beef is removed from the oven, put the potatoes in the dripping-
pan, sprinkle some salt over them, baste them often with the
gravy to prevent scorching, drain them on a sieve for five min-
utes, and lay them about the meat in the dish. Sweet potatoes
are very nice cooked in this way.
BBOWNED SWEET POTATOES.
Boil the potatoes till tender, but not too done; drain off the
water and take off their skins, cut them in half and fry them in
plenty of butter or nice beef drippings. Sprinkle a little sugar
over them and brown nicely. Irish potatoes are very fine cooked
in this way; only omit the sugar.
FIFTH AVENUE HOTEL POTATOES.
Take large, fair potatoes, bake until soft, and cut a round piece
off the top of each, scrape out the inside carefully, so as not to
break the skin, and set aside the empty cases with the covers.
Mash the inside very smoothly, working into it, while hot, some
butter and cream about half a teaspoonful of each for every po-
tato season with salt and pepper, with a good pinch of grated
cheese for each; work it very soft with milk, and put into a sauce-
pan to heat, stirring to prevent burning; when scalding hot, stir
in one well beaten egg for six large potatoes. Boil up once, fill
the skins with the mixture, replacing the caps, return them to
the oven for three minutes; arrange upon a napkin, in a deep
dish, the caps uppermost; cover with a napkin, and eat hot. If
you like, you can omit the eggs and put in a double quantity of
cheese.
VEGETABLES. 89
POTATO RIBBON.
Pare, and lay In ice water for an hour. Choose the largest and
soundest potatoes you can get for this dish. At the end of an
hour, pare with a small knife, round and round in one continu-
ous curling strip. There is also an instrument for this purpose,
which costs but a trifle, and will do the work deftly and expedi-
tiously. Handle with care, fry a few at a time, for fear of en-
tanglement, in lard, like fried cakes; drain, and serve in cornuco-
pias, for dinner or tea parties,
SARATOGA POTATOES,
Pare, wash, and slice some raw potatoes as thin as wafers.
This can be done with a sharp knife, although there is a little in-
strument for the purpose, to be had at the house-furnishing
stores, which flutes prettily as well as slices evenly. Lay in ice
water for half an hour. Put in the water a small piece of alum.
Wipe dry in two cloths, spreading them upon one, and pressing
the other upon them. Have ready some boiling lard, as you
would for fried cakes; fry a light brown. To dry off the fat, take
from the frying-kettle as soon as they are brown, with a perfor-
ated skimmer, put in a colander and shake for an instant,
and sprinkle salt over them. They should be crisp and free from
grease. Another way: Pare the potatoes and quarter them
lengthwise, and fry as before. They are very nice cooked in this
way.
LYOXNAISE POTATOES.
Two and a half cups of cold, boiled potatoes, two tablespoon-
fuls of chopped onions, one teaspoonful of minced parsley, but-
ter size of an egg. Slice the cold boiled potatoes; put the butter
into a sauce-pan, and when hot, throw in the onion; fry to a
light color; add the sliced potatoes, which turn until they are
thoroughly hot, and of light color also; then mix in the minced
parsley and serve immediately, while they are hot. The potato
slices should be merely moistened with the butter dressing.
POTATO PIE.
Take about twenty good sized potatoes and six onions; pare
0(J VEGETABLES.
the potatoes and peel the onions. If you put the onions In cold
water they will not make your eyes smart. Slice the potatoes
and onions very thin, and put them in cold water to soak for
half an hour; have ready an earthen dish, and put in a layer of
potatoes then a layer of onions; season with pepper, salt and
butter, and so on till the dish is full. Put in a little water, beat-
four eggs and pour over the top; have ready a good puff-paste
and put it over the pie; bake two hours in a slow oven.
A NICE WAY TO PREPARE POTATOES.
The potatoes are sliced thin, as for frying, and allowed to re-
main in cold water half an hour. The slices are then put into a.
pudding dish, with salt, pepper, and some milk about half a
pint to an ordinary pudding dish. They are then put into an
oven and baked for an hour. "When taken out, a lump of butter
half the size of a hen's egg is cut into small bits and scattered
over the top. Those who have never eaten potatoes cooked thus
do not know all the capabilities of that esculent tuber. The slic-
ing allows the interior of each potato to be examined, hence its
value where potatoes are doubtful, though poor ones are not of
necessity required. The soaking in cold water hardens the slices,
so that they will hold their shape. The milk serves to cook them
through, and to make a nice brown on top; the quantity can only
be learned by experience; if just a little is left as a rich gravy,
moistening all the slices, then it is right. In a year of small and
poor potatoes, this method of serving them will be very welcome
to many a housekeeper.
STRING BEANS.
Break off the tops and bottoms and "string" carefully; then
pare both edges with a sharp knife, to be certain that no remnant
of the tough fiber remains; cut "the beans into pieces an inch
long, wash in cold water, drain them, and put into a sauce-pan
of boiling water, with a pinch of soda; boil quickly till tender.
Boil a little bacon with them ; it mellows the rank taste you seek
to remove by boiling. When done, season with butter and pep-
per; if you use bacon, they will need no more salting; add milk
and thicken with a tablespoonful of cornstarch. Dish, and serve.
VEGETABLES. 91
LIMA BEANS.
Let them boil ten minutes, drain off the water, then add boil-
ing water, sufficient to cook done. Pour on sweet cream, accord-
ing to the amount of soup desired, and season with pepper and
salt. If sweet milk is used, add a small piece of butter.
GREEN CORN Boiled.
Choose young sugar-corn full grown, but not hard; test with
the nail; when the grain is pierced, the milk should escape in a
jet, and not be too thick. Clean by stripping off the outer leaves,
turn back the innermost covering carefully, pick off every thread
of silk, and recover the ear with the thin husk that grew next
the corn; tie at the top with a bit of thread, and put into boiling
water, salt, and cook fast for half an hour, or longer in proportion
to size and age. Cut off the stalks close to the cob, and send to
the table whole.
SUCCOTASH.
This is made of green corn and Lima beans. Some substitute
string or butter beans. Have a third more corn than beans.
Split the kernels through the center and scrape out the corn, and
shell the beans; put them over to cook, with a little salt pork and
a pinch of soda to keep them green; boil half an hour before
you put the corn in, then stew till tender, stirring often to pre-
vent burning. "When done, season with salt and pepper, add one
coffeecupful of cream, and serve. You can use butter and milk
if you cannot get cream.
DELICATE SUCCOTASH.
One pint of Lima beans (after they are shelled), one quart of
scraped corn, one cup of thick cream. Boil the beans ten min-
utes, drain off and put more boiling water over them, when nearly
done, add the scraped corn; boil five minutes, then season with
salt and pepper, and add the cream.
GREEN CORN CAKES.
Mix a pint of grated green corn with a teacupful of flour, half
a teacupful of milk, half a teacupful of melted butter, one egg,
92 VEGETABLES.
a teaspoonful of salt, and a little pepper. Drop on a buttered
pan by the spoonful and bake or fry (best fried) for ten or fifteen
minutes.
CORN OYSTERS.
Six ears corn, three eggs, four tablespoonfuls of flour. Beat the
yolks very light, grate the corn off the cob, season with salt and
pepper, mix with the yolks, then add the flour. Whisk the whites
to a froth and stir in with the batter; put two dessertspoonfuls
at a time into a pan of hot lard and fry a light brown.
FRIED CORN.
Grate twelve ears of corn, add one tablespoonful of flour, a lit-
tle milk, butter and salt, three well beaten eggs. Make into
small cakes, and fry a light brown.'
CORN CUSTARD.
Cut corn from the cob, mix it not too thinly with milk. Add
two or three beaten eggs, pepper and salt to taste. Bake half an
hour. To be served as a vegetable.
BOILED BEETS.
Wash, but do not touch with a knife before they are boiled.
If cut while raw, they bleed themselves pale in the hot water.
Boil till tender; when done, rub off the skins, slice round if
large, split if young, mix a great spoonful of melted butter, five
of vinegar, pepper and salt, heat to boiling, and pour over the
beets. Another nice way is to make drawn butter gravy, with
half teacupful of vinegar, and pour over the beets just before
serving.
GREEN PEASE.
The Champion and Marrowfat pease are the best. Shell and
put them on to cook in cold water, salt them, and put in a piece
of soda the size of a pea to keep them green; cook from twenty
minutes to half an hour. Market pease are greatly improved by
the addition of a small lump of white sugar. When done, season
with butter and pepper, add one coffeecupful of nice thick cream,
or nice rich milk, butter and salt to taste. If you use milk,
YEGETABLES. 93
tMcken it with one tablespoonful of cornstarch; dish and serve.
To FBY EGG PLANT.
Pare the egg plant, and cut in slices half an inch thick. Let
it lie in cold salt water for an hour or more. Have a dish of
beaten yolk of an egg, and one of cornmeal. Dip the slices first
in the egg, then in cornmeal, and fry light brown, in a skillet of
liot lard and butter mixed.
STUFFED EGG PLANT,
Take a full grown egg plant, cut it in two lengthwise. Take all
the inside out leaving the skin about half inch thick. Chop fine.
Mix about as much bread crumbs as egg plant; salt and pepper
to taste, and one teaspoonful of sugar. Put a tablespoonful of
butter in a skillet; when hot put in the mixture and let cook ten
minutes; then return to the shells and put in the oven and bake
an hour. Serve hot,
OYSTER PLANT,
Wash, and scrape the plant, put in boiling water with salt in
it; when tender, cut into pieces an inch long, dip in batter made
of an egg, niilk, flour and salt, and fry in hot lard like fried cakes.
Parsnips are very nice cooked in this way.
ESCALOPED SALSIFY.
Scrape the roots thoroughly, and wash clean in cold water.
Cut into rings and boil three minutes; drain, and pour on more
hot water, enough to cover them. Boil till tender; season with
pepper and salt. Put in a basin a layer of salsify, then a layer of
bread or cracker crumbs, some butter, then another of salsify
and crumbs, and so alternate till the dish is full; let the last layer
be of crumbs, put some butter on top and fill up with rich milk.
Bake twenty minutes, in a hot oven.
To BOIL SPINACH.
One peck is enough for four persons. Pick it over very care-
fully it is apt to be gritty; wash in several waters, and let it lie
in the last half an hour, at least; take out with your hands, shak-
04 VEGETABLES,
ing each bunch well, and put into boiling water, with a little salt;
boil from fifteen to twenty minutes. When tender, drain thor-
oughly, chop very fine, put in a sauce-pan with a piece of butter
the size of an egg, and pepper to taste; stir until very hot, turn
into a hot dish and shape nicely; slice some hard boiled eggs and
lay on top.
Or, rub the yolks of four eggs to a powder, mix with butter,
and when your mould is raised, spread smoothly over the flat top;
cut the whites into rings and lay them on the yellow surface.
This makes- a very pleasant dressing for the spinach.
SPINACH, A LA CREAM.
Boil and chop very fine, or rub through a colander; season with
pepper and salt; beat in, while warm, three tablespoonfuls melted
butter (this is for a large dish); then put it into a sauce-pan and
heat, stirring constantly. When smoking hot, add three table-
spoonfuls of cream and a teaspoonful of white sugar; boil up
once, still stirring, and press firmly into a hot bowl. Turn into
a hot dish, and garnish with sliced boiled eggs laid on top.
BAKED PARSNIPS.
Put four thin slices salt pork in a kettle with two quarts cold
water, wash and scrape parsnips, and if large halve or quarter,
and as soon as water boils place in a kettle, boil about half an
hour, remove meat, parsnips, and gravy to dripping-pan, sprinkle
with a little white sugar, and bake in oven half an hour, or
until they are a light brown, and the water is all fried out. Add
a few potatoes if you like.
FRIED PARSNIPS.
Par-boil or steam large parsnips, and then cut in slices length-
wise. Sprinkle each with a little flour, pepper and salt. Fry in
equal parts of butter and lard.
ARTICHOKES.
Strip off the outer leaves, and cut the stalks close to the bot-
tom. Wash well and lay in cold water two hours. Immerse in
boiling water, the stalk ends uppermost, with an inverted plate
VEGETABLES. 95
upon them to keep them down. Boil an hour and a half, or un-
til very tender; arrange upon a dish, the tops up, and pour drawn
butter over them.
ASPARAGUS.
The green tops of this vegetable are very tender, and should
not be cooked so long as the white part, which is hard. Cut off
the tops as far down as they are tender and lay them in cold water.
Then take the white part and pare off the hard part and cut in
pieces about an inch long. Put them on to boil, and when nearly
done, Avhich will be in about half an hour, add the green tops
and boil ten or fifteen minutes longer. Lay slices of toast in the
bottom of the dish, drain the asparagus from the water. Season
with butter, pepper and salt, and pour over the toast, and it is
ready to serve.
BAKED SWEET POTATO.
Wash and scrape the potatoes, then split them lengthwise.
Steam them half an hour, then put them into a pan with lumps
of butter, pepper and salt. Sprinkle thickly with sugar and bake
a nice brown. Hubbard squash may be cooked in the same way.
BAKED CORN.
To one quart of corn use one teacupful of cream, a lump of
butter^the size of an egg, and some salt. Bake slowly one and
one-half hours.
STEWED TOMATOES.
Loosen the skins by pouring boiling water upon them; peel
and cut them up, extracting the cores or hard part of stem end,
and removing all unripe portions. Stew in a sauce-pan (tin or
porcelain) half an hour, when add salt and pepper to taste, a tea-
spoonful of white sugar, and a tablespoonful of butter; stew
slowly fifteen minutes longer, just before dishing, thicken with
a little grated bread. Another nice way to prepare tomatoes is
to put a quarter as much green corn as you have tomatoes in the
sauce-pan when it is first set on the fire, and stew gently.
FRIED TOMATOES.
Slice large, firm tomatoes without peeling. Dip in egg and
96 VEGETABLES.
cracker crumbs, with pepper and salt; fry in lard and serve hot.
The slices must not be very thin.
BROILED TOMATOES.
Take large, smooth tomatoes, cut half an inch thick, leaving
on the skin. Lay them on a wire broiler over a clear bed of coals.
Have a dish with butter, pepper, salt, and a little sugar; and as
they are done drop them into it. Lay the whole in a dish over
toast, and serve.
BAKED TOMATOES.
Make a dressing with the crumbs of a small loaf, to which add
three ounces of butter, two small onions chopped fine, with pep-
per and salt to taste. Mix well. Then take eight or ten large
tomatoes (do not take off the skins), divide transversely, take
out the seeds and fill with the dressing. Place the halves to-
gether again, sprinkle with salt and pepper. Place in a pan
with a lump of butter on each, and bake in a quick oven.
ESCALOPED TOMATOES.
Put in a buttered baking-dish a layer of bread or cracker
crumbs, season with bits of butter, then a layer of sliced tomatoes
seasoned with pepper, salt and sugar if desired, then a layer of
crumbs, and so on till the dish is full, finishing with the crumbs.
Bake from three-quarters of an hour to an hour.
TOMATO TOAST.
Run a quart of stewed ripe tomatoes through a colander, place
in a porcelain stew-pan, season with butter, pepper and salt, and
sfcgar to taste; cut slices of bread thin, brown on both sides, but-
ter, and lay on a platter, and just before serving, add a pint of
good sweet cream to the stewed tomatoes, and pour them over
toast.
RAW TOMATOES.
Do not pour boiling water upon them. It impairs the flavor
and destroys the crispness. Pare with a very sharp knife, slice
and lay in a glass dish; season with pepper, salt and vinegar,
stirring a piece of ice rapidly around in the dressing before pour-
VEGETABLES. 97
ing it over the tomatoes, and set them in a refrigerator until
wanted. Ice is a great improvement to the tomatoes.
STEWED CABBAGE.
Cut up a small head of cabbage coarser than for slaw. Put in
a sauce-pan and pour on boiling water, scalding till it is tender.
Pour off the water and add half a teacupful of milk, a piece of
butter the size of an egg, a tablespoonful of flour, made smooth
in the butter, pepper and salt. Stir and let it cook five minutes,
till the cabbage is quite done.
CABBAGE SPROUTS.
Pick over carefully, lay in cold water, slightly salted, half an
hour; shake in a colander and drain, and put into boiling water,
keeping at a fast boil until tender. A piece of pork seasons
them pleasantly.
DELICATE CABBAGE.
Boil a firm white cabbage fifteen minutes, changing the water
then, for more from the boiling teakettle. When tender, drain
and set aside until perfectly cold. Chop fine, and add two well
beaten eggs, a tablespoonful of butter, pepper and salt, three
tablespoonfuls of rich milk or cream. Stir all well together, and
bake in a buttered pudding-dish until brown. Eat very hot.
SUMMER SQUASH.
Wash the squash clean; it is the best plan to pare them unless
they are extremely tender; tie them in a clean cloth, and put
them into a pot of boiling water, and boil rapidly half an hour;
take up and squeeze them well, turn into a hot dish, season with
plenty of butter, salt and pepper, and serve at once.
WINTER SQUASH.
Winter squash is best steamed and baked. The Hubbard
squash is the best for this purpose. Crack it with a hatchet or
axe, and take out all the seeds, cut it into square pieces, wash it
and wipe it dry, put it in a steamer and steam till tender. When
done, scrape it out of the shell, and season with salt, pepper and
98 VEGETABLES.
butter, put in a hot dish, smooth the surface nicely, dot it with
pepper, and send to the table.
BEET GREENS.
"Wash young beets very clean, cut off tips of leaves, looking
over carefully to see that no bugs or worms remain, but do not
separate roots from leaves; fill dinner pot half full of salted boil-
ing water, add beets, boil from half to three-quarters of an hour;
take out and drain in colander, pressing down with a large spoon,
so as to get out all the water. Dish, and dress with butter, pep-
per, and salt if needed. Serve hot with vinegar.
BAKED BEETS.
Beets retain their sugary' delicate flavor much better by baking
instead of boiling; turn often in the pan while in the oven, using
a knife, as a fork will cause the juice to flow; when done, remove
skin, slice, and season with butter, pepper and salt; or if for
pickle, slice into good cold vinegar.
CAULIFLOWER.
Break off the green leaves, cut off the stock close at the bottom ;
if large, divide it into quarters, put it in cold water and let it lie,
not more than an hour; then put it in boiling milk and water
milk makes it white with one teaspoonful of salt. Skim while
boiling. When the stalks are tender, take it up; have ready a
teacupful of cream gravy, made of one cup of milk, piece of but-
ter the size of an egg, thicken with one tablespoonful of corn-
starch, salt and pepper to taste, and pour it over the cauliflower.
BAKED CAULIFLOWER.
Boil until tender, chop into neat clusters, and pack the stems
downward in a buttered pudding-dish; beat up a cupful of
bread crumbs to a soft paste with two tablespoonfuls of melted
butter and three of cream or milk, season with pepper and salt,
braid with a beaten egg, and with this cover the cauliflower.
Cover the dish closely, and bake six minutes in a quick oven,
brown in five more, and serve, very hot, in the same dish in which
they were baked.
VEGETABLES. 99
BAKED CAULIFLOWER French dish.
Boil until tender, and put in a buttered, shallow earthen dish,
season with salt and pepper, and pour over drawn butter sauce;
grate cheese thickly over it; brown in the oven.
FRIED CABBAGE.
Cut the cabbage very fine, on a slaw cutter, if possible; salt
and pepper, stir well, and let stand five minutes. Have an
iron kettle smoking hot, drop one tablespoonful lard into it, then
the cabbage, stirring briskly until quite tender; send to the table
immediately. One-half cup of sweet cream, and three tablespoon-
fuls vinegar the vinegar to be added after the cream has been
well stirred, and after it is taken from the stove, is an agreeable
change. When properly done, an invalid or babe can eat it
without injury, and there is no offensive odor from cooking it.
STUFFED CABBAGE.
Take a large, fresh cabbage and cut out the heart; fill the va-
cancy with stuffing made of cooked chicken or veal, chopped very
fine and highly seasoned and rolled into balls with yolk of an
egg. Then tie the cabbage firmly together (some tie a cloth
around it), and boil in a covered kettle two hours. This is a de_
licious dish and is useful in using up cold meats.
OKRA AND TOMATOES.
Peel and slice six or eight tomatoes, take same amount of ten-
der sliced okra, and one or two sliced green peppers; stew in a
porcelain kettle fifteen or twenty minutes, season with butter,
pepper and salt, and serve.
BOILED ONIONS.
When new and tender, they will boil in one hour, but after the
month of October they will require two hours. Cut off the tops
and tails, and skin them. Put them into water before peeling
them and they will not effect the eyes. Lay in cold water half
an hour, boil them in a porcelain kettle, with enough boiling
water to cover them, cook fifteen minutes, then drain off all the
100 VEGETABLES.
water and recover them with more from the boiling teakettle. If
you have milk plenty, half an hour before they are done, turn a
quart into the water in which they are boiling. This makes them
white, and is said to prevent, in a measure, the disagreeable odor
which always follows their being eaten. Dish them whole, and
season with a little salt, pepper and butter. Or, make a drawn
butter gravy, or cream gravy, and pour over them.
ROASTED ONIONS.
Wash and skin very large Bermuda onions; lay in cold water
an hour; par-boil in boiling water half an hour, drain, and while
hot, extract the hearts, taking care not to break the outer layers.
Chop the inside thus obtained very fine, with a little cold fat
pork or bacon; add bread crumbs, pepper, salt and mace, and
wet with a spoonful or two of cream; bind with a well beaten
egg, and make into a smooth paste; stuff the onions with this,
put into a dripping-pan with a very little hot water, and simmer
in the oven for an hour, basting often with melted butter. When
done, take the onions up carefully, and arrange the open ends
uppermost, in a vegetable-dish; add the gravy in the dripping-
pan, the juice of half a lemon, four tablespoonfuls of cream or
milk, and a little browned flour, wet with cold milk. Boil up
once, and pour over the onions.
TURNIPS.
Wash, peel, cut in slices, and place in ketlle, and keep well
covered with water; boil from half to three-quarters of an hour,
or until you can easily pierce them with a fork; drain well, sea-
son with salt, pepper and butter, and mash fine. Do not boil
too long, as they are much sweeter when cooked quickly. Tur-
nips may be cut up and baked.
POTATO CAKES.
Grate eight raw Irish potatoes, add salt, two well beaten eggs,
and half a cup of flour; roll in cakes with a spoon, and fry in
butter.
VEGETABLES. 101
FRIED RAW POTATOES.
~\Yash, peel, and slice in cold water, drain in a colander, and
drop in a skillet prepared with two tablespoonfuls melted butter
or beef drippings, or one-half of each ; keep closely covered for
ten minutes, only removing to stir with a knife from the bottom
to prevent burning; cook another ten minutes, stirring frequently
until done and lightly browned. Sweet potatoes are nice pre-
pared in the same manner.
FRIED BANANAS,
Peel and slice the bananas, sprinkle with salt, dip in thin bat-
ter, and fry in butter. Serve at once,
BOILED MACARONI.
Pour one pint boiling water over one-half pound of macaroni,
let stand half an hour, drain, and put in a custard kettle with
boiling milk to cover, cook till tender, drain, add a tablespoon-
ful butter, and a teacupful of cream, and season with salt and
pepper; grate cheese over the top and serve.
MACARONI,
Boil macaroni in salt and water, until very tender; then put
butter in bottom of the dish, next a layer of macaroni, then
chopped parsley, well beaten egg, and ham, chopped very fine,
pepper and salt, and so on until the dish is filled. Bake twenty
minutes.
MACARONI AS A VEGETABLE.
Simmer one-half pound of macaroni in plenty of water till
tender, but not broken; strain off the water. Take the yolks of
five and the whites of two eggs; one-half pint of cream; white
meat and ham, chopped very fine; three tablespoonfuls of grated
cheese; season with salt and pepper; heat all together, stirring
constantly. Mix with the macaroni; put in a buttered mould,
and steam one hour. It is quite as good baked.
BAKED MACARONI.
Boil half a pound of macaroni until quite soft; put it into a
102 VEGETABLES,
vegetable-dish with a little mustard, pepper and salt, a small
piece of butter, and some grated cheese. Bake ten or fifteen
minutes,
MACARONI PUDDING To eat with Meat.
Simmer a quarter of a pound of macaroni in plenty of water,
until it is tender. Strain off the water, and add a pint of milk
or cream, an ounce of greated cheese, and a teaspoonful of salt.
Mix well together, and strew over the top grated cheese and
crumbs of bread. Brown it well, in baking, on the top. It will
bake in a quick oven in half an hour. It is appropriate to be
eaten with boiled ham, or beef a la mode, or forms a course by
itself, after meat.
ITALIAN MACARONI.
Place two pounds of beef, well larded with strips of salt pork,
and one or two chopped onions, in a covered kettle on the back
of the stove, until it throws out its juice and is a rich brown;
add a quart of tomatoes seasoned with pepper and salt, and allow
this mixture to simmer for three hours. Take the quantity of
macaroni desired and boil in water for twenty minutes, after
which .put one layer of the boiled macaroni in the bottom of a
pudding dish, cover with some of the above mixture, then a layer
of grated cheese, and so on in layers till the dish is filled, hav-
ing a layer of cheese on the top; place in the oven an hour, or
until it is a rich brown.
How TO BOIL RICE.
Bice should be carefully picked over, washed in warm water,
rubbed between the hands, and then rinse several times in cold
water till white. Put one teacupful in a tin pan or porcelain ket-
tle, add one quart boiling water and one teaspoonful of salt the
boiling water, makes the kernels retain their shape better than
when cold water is used. Boil till the water boils out, then add
hot milk enough to cover it; let it simmer on the back of the
range till it is dry. Cooked in this way each kernel will be whole .
SOUTHERN RICE.
The Southern rice cooks much quicker, and is nicer than the
VEGETABLES. 103
Indian rice. Pick over the rice, and wash in cold water. Soak
it in plenty of cold water four hours; pour off the water; to a
pint of rice, put three quarts of boiling water, and teaspoonful
of salt. Boil twenty minutes. Each grain will be separate from
every other.
STEWED MUSHROOMS.
Choose button mushrooms of uniform size. Wipe clean with
a wet flannel cloth, and cut off the stalks. Put into a porcelain
sauce-pan, cover with cold water and stew gently fifteen minutes.
Salt to taste; add a tablespoonful of butter, divided into bits and
rolled in flour. Boil three minutes, stir in three tablespoonfuls
of cream, whipped up with an egg, stew two minutes without
letting it boil, and serve.
BROILED MUSHROOMS.
Peel the finest and freshest you can get; score the under side
and cut the stems close. Put into a deep dish and anoint well,
once in a while, with melted butter. Salt and pepper, and let
them lie in the butter an hour and a half. Then broil over a
clear, bright fire, using an oyster gridiron, and turning it over as
one side browns. Serve hot, well buttered, pepper and salt, and
squeeze a few drops of lemon juice upon each.
BOILED HOMINY.
Soak the hominy over night in cold water. Next day put it
into a pot with at least two quarts of water to a quart of hominy,
and boil slowly three hours, or until it is soft. Drain in a col-
ander, put it in a vegetable dish, and stir in butter, pepper and
salt. The hominy gritz is cooked in the same way; stir often, as
this is apt to stick. It should be as thick as mush, and it is gen-
erally eaten at breakfast, with sugar, cream and nutmeg.
FRIED HOMIXY.
Put a good lump of butter in a frying-pan, and heat it; turn in
some cold boiled hominy, and cook until the under side is
browned. Place a dish up side down on the frying-pan, and up-
set the former, that the brown crust may be uppermost. Eat
with meat.
104 VEGETABLES.
FRIED MUSH.
Put a quart of water over the fire to boil. Stir a pint of cold
milk with one pint of cornmeal, and one teaspoonful of salt.
"When the water boils, pour in the mixture gradually, stirring all
well together. Let it boil an hour, stirring often to prevent
burning. When fold, slice, and dip in beaten egg, then in
bread crumbs, and fry in boiling lard like doughnuts.
BOSTON BEANS.
Three pints of beans, put to soak over night in tepid water. In
the morning put them in a large pan in some clear water, and
let them stand on the back of the stove. Be sure not to let them
boil, for that would break the beans; the beauty is to keep them
whole; if they reach the boiling point pour in some cold water.
Let them soak in this way till noon, then wash them clean, and
put them in the bean pot with a pound of salt pork, which has
been par-boiled and scored, two even tablespoonfuls of molasses;
salt and pepper to taste. Cover them with boiling water, and
set them in the oven to bake; add water if needed, and keep
them covered until done.
BRBAD.
The mysteries of " panification," as the scientific cooks term
bread-making, are few and simple, but require more attention
and judgement than any other branch of cooking. One rule I
would advise every housekeeper to establish from the very be-
ginning, and that is, never to allow poor flour to be used for any
purpose whatever, especially for bread-making, for unless this
one article be of the best quality, baking after baking will prove
but failures, and a vexation of spirit to the ambitious baker.
Bread-making seems a simple process enough, but it requires
a delicate care and watchfulness, and a thorough knowledge of
all the contingencies of the process, dependent on the different
qualities of flour, the varying kinds and conditions of yeast, and
the change of seasons; the process which raises bread successfully
in winter making it sour in summer. There are many little things
in bread-making which require accurate observation, and, while
valuable recipes and well-defined methods in detail are invaluable
aids, nothing but experience will secure the name merited by so
few, though earnestly coveted by every practical, sensible house-
keeper "an excellent bread-maker." Three things are indispen-
sable to success good flour, good yeast, and watchful care. To
tell good flour: It should be dry, elastic, and odorless. To de-
tect bad flour: If, in handling the flour, you discover a heavi-
ness, like that of ground plaster; if, in squeezing a handful
tightly, you discover that it retains the imprint of palm and
fingers, and rolls back into the tray a compact ball, it is bad, and
not fit to use.
Novices in bread-making, and many who should have learned
better by long experience, fall into a sad mistake in the consist-
ency of the dough. It should be mixed as soft as it can be hand-
106 BREAD.
led. Bread will rise sooner, and lighter, be more digestible, and
keep fresh much longer, if this rule is followed. Kneed your
bread faithfully, and from all sides until it rebounds like India-
rubber after a smart blow of the fist upon the center of the mess.
Half an hour will be sufficient for working. The second point of
importance in bread-making is the yeast; and herein are more fail-
ures than can be attributed even to poor flour, for a wise house-
keeper will insist upon having fine flour, when, perhaps, she
will not be so careful with her yeast, and will, either from care-
lessness or ignorance, utterly fail. I say ignorance, because so
many, even experienced housekeepers, are constantly asking the
question: "How do you judge yeast? By what means can you
tell whether it is lively, as you term it?" My answer is, by taste
and smell. If good, the taste if a little is touched to the tongue,
will be rather biting, not sour by any means, but quick and some-
what pungent; while the odor is that of weak ammonia, or fresh
ginger beer, and the color the opposite to "leaden," a clear, yel-
lowish-white; if sour, blue and lifeless, like unleavened buckwheat
batter; empty the jar, and at once make a fresh supply, with
rising from some other source. I have gone into all the details,
for I feel that it is because of the neglect of small things that so
many fail in cooking, as in everything else.
HOP YEAST.
There are many varieties of yeast hop, potato, milk, salt, corn-
meal, etc., but the one old recipe, which 1 have used for years,
has, I believe, no equal. It is this:
Take eight good sized potatoes, peel and slice into cold water,
put three coffeecupfuls of loose, or half cake of pressed hops in-
to a thin bag, tie securely and boil for half an hour in three quarts
of water, with the potatoes. When soft, remove the potatoes,
mash them into paste with one pint of flour, adding one teaspoon-
ful of ground ginger, one-half teacupful of salt and the same of
brown sugar; when cool, beat in one large cup of yeast, or two
cakes of leaven, soaked in tepid water. Cover closely and place
in a warm place to "rise" for twenty -four hours, when turn into
jars which can be closed air tight, but do not fasten down the
cover, or cork tightly until it has ceased to "work," lest the bot-
BBEAD. 107
ties be broken. (I have used the Mason self -sealing glass jars
for several years past, and nothing can be better for keeping yeast
pure and sweet). Place the jars, after tightening the lids, in a
cool place. This yeast will keep four weeks in winter, but in
summer it should be made weekly.
YEAST Self -Working.
I said I never used any but the above recipe for years, but I
have a few times in niy life been so situated that my yeast ran
out, and I had no opportunity of obtaining any from other sources,
in which case I have made the following with perfect success:
Take two handfuls of good hops, which tie in a bag and boil
in one gallon of soft water for an hour or more. Allow it to
cool and with it make a batter of three coffeecups of flour, beat-
ing until perfectly smooth, and gradually adding half a pound
of brown sugar, one tablespoonful of ginger, and one handful of
salt. Put into a shallow vessel, cover lightly and place in a con-
stantly and uniformly warm spot for two or three days. On the
fourth morning, peel a dozen potatoes, par-boil them, and grate
into the batter, and allow to stand another day, stirring occasion-
ally. Then put into jars and fasten the covers securely, placing
in a cool celler or refrigerator. This yeast will remain sweet for
a length of time, and is excellent.
POTATO YEAST.
Boil one cupful hops in a sack in two quarts water for fifteen
minutes, remove sack with hops, add five good sized Irish pota-
toes, peeled and grated raw, one cupful of white sugar, one table-
spoonful salt, and one of ginger; stir occasionally, and cook from
five to ten minutes, and it will boil up thick like starch; turn in-
to a jar, and when just tepid in summer, or quite warm in winter,
add one-half pint good yeast (always save some to start with);
set jar in a large tin pan, and as often as it rises, stir down until
fermentation ceases, when it will be quite thin. Cover closely,
and set away in a cool place and it will keep two weeks. When
yeast smells sour, but does not taste sour, it is still good; if it
has no smell it is dead. One cupful will make six good loaves.
108 BREAD.
KCBS OB FLOUR HARD YEAST.
This is better than hard yeast made with Indian. Take two
quarts of best home-brewed yeast, and a tablespoonful of salt,
and mix in wheat flour, so that it will be in hard lumps. Set it
in a dry, warm place (but not in the sun) till quite dry. Then
leave out the fine parts to use the next baking, and put up the
lumps in a bag, and hang it in a dry place. In using this yeast,
take a pint of the rubs for six quarts of flour, and let it soak from
noon till night. Then wet up the bread to bake next day. Brew,
er's and distillery yeast cannot be trusted to make hard yeast.
Home-brewed is the best, and some housekeepers say, the only
yeast for this purpose. This recipe is very convenient, especi-
ally for hot weather, when it is difficult to keep yeast.
N. B. When you wish to use the liquid yeast in either of the
recipes, pour off the beer that rises on the top of the yeast, shake
the jar well, pour out what yeast you want to use, and pour the
beer back on the yeast. The beer keeps the yeast sweet.
WHITE BREAD SPONGE Potato.
Three good sized potatoes, boiled, and mashed fine while hot,
two quarts of patato water, one pint of sweet milk, one cupful
of fresh yeast, one tablespoonful of fresh lard, and the same of
salt, two tablespoonfuls of white sugar. Peel the potatoes, and
wash them clean, put them on to boil in cold water; when done,
mash them fine and put them through the colander with the po-
tato water; when cooled down to blood warmth, stir in the flour
as thick as for griddle cakes, add the yeast and sugar, beat well
ten minutes, cover lightly if the weather is warm, more closely in
winter, and set to rise over night in a warm place. In the morn-
ing, before mixing the bread, be very particular to have the
bread sponge and flour warm. In winter I always warm my flour
in the oven, and set the bread sponge in a pan of hot water, stir-
ring it so as not to scald it. Bread will rise much quicker if this
rule is observed. The real secret of bread-making is, not to get
it chilled, and have it rise as soon as possible. Having your
sponge and flour ready, add the shortening and salt to the
flour, working them in. The question of quantity of flour is a
delicate one; it requires judgment and experience. Various
^brands of flour are 8O unequal with respect to the quantity of
.gluten they contain, that it is impossible to give any invariable
Tule on this subject. The safest way is to add the flour gradually,
Be careful not to get your bread too stiff, I have seen some,
*when mixing bread, put in so much flour at one time that it be-
came stiff and hard like a bullet. This spoils it Bread should
"be mixed thoroughly, and the flour put in gradually. The next
Tule to be observed is to work in all the flour you are going to
*ise, in the first mixing. When you make out your bread into
loaves, no flour should be used, as, if thoroughly worked in the
iirst mixing, it will be smooth and will not stick. The safest
way is to add the flour in gradually, and when you have it in
manageable shape, take it out of the bread-dish, lay it on the
moulding-board and knead half an hour without stopping. After
kneading, take a hash-chopper and chop or gash the whole mess,
double it together, and again use the chopper; continue this for
fifteen minutes, by which time the air-bubbles will all have been
opened, and the dough in a proper condition to rise. Form it
into one large ball, place it in a bread-pan, well floured, and
press the fist down in the center- cover with bread-blanket and
towel, and place behind the stove to rise, taking care it is not in
a draught of cold air. When light, turn it out on the moulding
board and divide it into loaves; work and chop each a few minutes
until a smooth loaf is formed, put into well greased pans, and let
it rise till light; prick each loaf with a fork, and place in a well
heated oven. The oven should be hot enough to form a crust on
the bread as soon as possible when first it goes in, and moderate
towards the last. Bake three-quarters of an hour, and when
done, wrap in a bread-cloth, placing the loaves against the mould-
ing-board, on the back of the table until cool, when put into
tin or wooden boxes; keep the bread towels around each loaf.
VIENNA BKEA.D.
Sift in a tin pan four pounds of flour, bank it up against the
sides, and pour in one quart of warm milk and water, and mix
into it enough flour to form a thick batter; then quickly and
lightly add one pint of milk, in which is dissolved one table-
spoonful of salt, one-half cake compressed yeast; leave the remain-
110 BRTTAIT,
der of the flour against the sides of the pan, cover with a cloth,
and set it in a place free from draught for three quarters of am
hour; then mix in the rest of the flour until the dough will leave
the bottom and sides of the pan, and let it stand two and a half
hours. Finally, divide the mess into one pound pieces, to be
cut, in turn, into twelve parts each. This leaves them in square-
pieces about three and one-half inches thick; take them up and
fold over in the center, then lay them on a dough-board to rise
for half an hour, when, they are put into a hot oven and baked
ten minutes,
BREAD,
Take about two-thirds of a common milk pan of sour milk.,
scald it and pour off the whey, to use in place of water. When
this is cooled, stir in flour and one teacupful of yeast, let stand
over night. Make as other bread,
GRAHAM BREAD. (No. 1.)
One quart of potato water, one teacupful of yeast, one table-
spoonful of salt, one half teacupful of New Orleans molasses.
Set the sponge as you would for white bread, or on baking day
take one quart of the bread-sponge, and add the molasses and
salt; work in enough Graham flour to make a thick batter (just
beyond the point of stirring with a spoon), pour it into greased
pans and let it rise even with the pans; when light, bake in a mod-
erate oven. When nicely browned, cover the bread with pans of
equal size, and bake slowly till done, it will take one hour to
bake if the loaves are large. The secret in making this
bread is in having good flour. Use good Graham flour, and you
will have sweet, light bread. It should be of a rich, yellowish
white tinge, have an oily feeling under pressure, and roll off
from the hand in feathery flakes. Bad Graham flour will be sticky,
blue, plaster-like, and, like "white" flour, -when squeezed in-the
hand, forms a tough ball. Make according to directions, and
you cannot fail.
BROWN BREAD. (No. 2.)
The sponge for this is the same as for white bread, which hav-
ing risen, put into the pan, or kneading bowl, three quarts of
BREAD. Ill
Graham flour, one quart wheat and one pint of cornmeal, a hand-
ful of salt and the sponge, into which stir one tablespoonful of
molasses, merely to impart a general sweetness to the flour, not
by any means rendering the bread what might be called sweet.
Make as stiff as in number one. It should be made over night,
as it requires long rising. Make into loaves and bake each one
in a separate pan, well greased. Bake in a moderate oven, and
for a long time, allowing an hour for a quart-pan loaf. If rightly
made and baked this delicious bread will amply repay for the
trouble, and should be found on every table where there are
children, and dyspeptics especially.
CORN BREAD. (No. 1.)
One quart of boiling water, stir in corn meal enough to make
a thick mush, boil twenty minutes stirring often; when cool
enough so as not to scald the sponge, add one quart which has been
set over night for white bread. Add one-half cup of brown
sugar, add two teaspoonfuls of salt, then sify in white flour till
the mixture is as stiff as you can stir with an iron spoon. Put
it in pans and let it get very light it must be even with the pa*ns
before baking; place in a hot oven and bake an hour. This
amount makes two medium sized loaves.
CORN BREAD. (No. 2.)
Four cups of sour milk, four cups of Indian meal, two cups of
white flour, one heaping teaspoonful of soda and the same of salt.
Add the soda to the milk, dissolved in a little warm water, next
the molasses, then the salt, flour and Indian meal. Stir well,
put it in a steamer and steam three hours. Be very careful to
have the wa^er boiling all the time. Add a half cup molasses.
BOSTON BROWN BREAD. (No. 1.)
One pint of Indian meal, one pint of rye, or Graham flour will
do, one and one-half pints of sweet milk, three-fourths of a cup
of .molasses, one teaspoonful of soda, and the same of salt.
Steam five hours constantly, after which take it from the steamer
and set it in the oven, about fifteen minutes, to dry off. Eat
112 BKEAD.
warm. There are steamers for this purpose, which you can get
at any tin store.
BOSTON BROWN BREAD. (No. 2.)
On quart of Graham flour, and the same of corn meal, one
cup of sponge, one cup of molasses, one-half cup of butter, one
teaspoonful of soda, and the same of salt. Pour enough boiling
water on the cornmeal to moisten it nicely; when cool, add the
bread sponge (from white bread), molasses, butter and salt; dis-
solve the soda in a tablespoonful of hot water, and add it with
the rest of the ingredients. Stir in the Graham flour, with a
spoon, until quite thick; butter a large, round tin pan, and put
in the bread; let it rise; when light enough, steam two hours in
a steamer. "When done, dry it in the oven a few moments. This
makes a large loaf.
BOSTON BROWN BREAD. (No. 3.)
One cup of sour milk, one cup of sweet milk, one-half cup of
molasses, one and a half corn meal, and the same of rye flour,
two eggs, one teaspoonful of soda, and the same of salt. Steam
three hours.
FRENCH KOLLS.
Set a sponge with one pint of milk, made sufficiently warm to
melt one cup of butter; one teaspoonful of salt, two eggs, one
tablespoonful of white sugar, pulverized, and one small teaspoon-
ful of soda, in sufficient flour to make a batter; beat briskly for
ten minutes, adding four tablespoonfuls of lively yeast; cover
warmly for several hours, or until the flour on top cracks, then
add flour to form a soft dough, which knead u^il perfectly
smooth; or better still, chop or gash as before described, until
all the air-bubbles disappear; make into rolls, let them get light,
bake for fifteen or twenty minutes in a quick oven; rub over the
crust with a piece of butter; cover with a damp towel for a few
moments, to soften the crust. These are the French rolls which
have been enjoyed in the cafe in Paris and our own Centennial,
and if properly made will be quite as delicious to the taste, and
beautiful to the sight.
BREAKFAST AND TEA CAKES. . 113
SPLIT ROLLS.
One pint sweet milk, one cup bread sponge, three eggs, piece
of butter the size of an egg, one tablespoonful of sugar, and a
little salt. Heat the milk, add the sponge and the rest of the in-
gredients, mix well, let rise and when light, roll out about one-
fourth of an inch thick. Cut out with a biscuit cutter; butter
the under cake and put the upper on top. Rise again, and when
light, bake.
EASTERN BUNS Hot Cross.
Three cups of sweet milk, one cup of yeast, flour to make
a thick batter. Set this sponge over night. In the morning,
add one cup of sugar, one-half cup of melted butter, one-half
nutmeg, one saltspoonful of salt, flour enough to roll out like
biscuits. Knead well and set to rise for five hours. Roll one-
half inch thick, cut into round cakes, and lay in rows in a but-
tered baking-pan. When they have stood half an hour, make a
cross upon each with a knife and put instantly into the oven.
Bake to a light brown, and brush over with a feather or soft bit
of rag, dipped in the white of an egg, beaten up stiff with white
sugar.
CINNAMON ROLLS.
Take enough sponge to make one loaf of bread, put in two
tablespoonfuls of white sugar, one well beaten egg, a piece of
butter the size of an egg; knead well, let it rise, then roll it out
as thick as you would for cookies; spread with butter, sugar and
cinnamon; roll it as you would a sheet of music, cut into pieces
an inch long; put each one flat in the pan, and let them get
light; bake in a moderate oven half an hour. Serve cold or hot.
VIENNA ROLLS.
One pint new, sweet milk, one teacupful of yeast, one teacup-
ful of shortening (half butter, half lard), whites of four eggs,
beaten to a stiff froth, one tablespoonful of white sugar, one tea-
spoonful of ginger-root, grated. Stir the butter, lard and sugar
together for haltan hour, add this to the milk, which should be
luke-warm, then put in the yeast, and make a batter as you would
114 BKEAKFAST AND TEA CAKES.
for griddle-cakes, and let it rise over night. In the morning, add
a little salt, the whites of the eggs, and ginger-root; mix stiff, as
for bread, and work fully an hour; let it rise till light, turn it out
on a moulding board, and roll it out half an inch thick; cut in.
narrow strips half a yard long; spread each strip with butter,
commence at one end and roll as you would a sheet of music,
forming it into a half circle. As fast as you make them, put in-
to a dripping-pan very carefully, so that they do not touch each
other. When they are all made out, let them rise till light, rub
the tops with egg and bake in a hot oven. These are the real
Vienna rolls.
NICE SANDWICH ROLLS.
Late in the evening make a rather stiff potato sponge (see page
108), and in the morning mix in as much flour as will make a soft
dough; knead well, and let it rise; when sufficiently light, knead
down again, repeating the operation two or three times. Re-
member not to let the dough become sour by rising too light.
Mould into common sized loaves, place in your dripping-pan to
rise, and bake very carefully, so as to secure the very lightest
brown crust possible. On taking the loaves out of the oven, roll
them in a cl<5th lightly wrung out of water, with a large bread-
blanket folded and wrapped around all; let cool three or four
hours, cut lengthwise of the loaf (do not use the outside piece),
spread lightly with good, sweet butter, then cut in slices not
more than a quarter of an inch thick, or just as thin as possible,
using for this purpose a very thin, sharp knife; lay on cold,
boiled ham, cut in very thin shavings, roll up very carefully and
place where it will not unroll. Treat each slice in the same man-
ner, always spreading the bread with butter, before cutting.
These sandwiches are very fine if properly made, but they require
great care, experience and good judgment. Serve on an oblong
platter, piled in pyramid style, row upon row; they will resemble
nicely rolled dinner napkins. They must be made and served
the same day.
BREAKFAST ROLLS.
One-half cup of white sugar, one cupful of butter, one cupful
of yeast, whites of four eggs, beaten to a stiff froth, sixteen cup-
WREAEFAST AND TEA CAKES. US
iuls of flour, four cupfuls of boiled milk. Melt the butter, have
the milk blood- warm, and mix like bread; set in a warm place
and rise over night; in the morning, add the beaten whites of
the eggs, and sugar; shape into long rolls, rise one hour, and
take half an hour,
POTATO BISCUIT,
Two teacupfuls of mashed potatoes, one pint of sweet milk,
one teacupful of yeast, one teacupful of shortening, half lard and
half butter, one tablespoonful of salt, and two of white sugar.
Boil the potatoes; when done, drain, mash fine and beat with a
silver fork ten minutes, till very light, then add the hot milk;
^vhen luke-warm, add the yeast and flour. Let it rise over night.
In the morning, beat the shortening and sugar to a cream, add
the salt, make into a stiff dough and let it rise again; when light,
make into round biscuit; put into a dripping-pan and let them
get light before baking. Bake a delicate brown color. If rightly
made they are delicious.
VIRGINIA BISCUIT,
One quart flour, one teaspoonful salt, two tablespoonfuls (or
nearly a quarter pound) of lard. Rub the lard well into the flour,
and mix into a stiff dough with equal parts of sweet milk and
water if no milk convenient, water alone will answer. Work
the dough till smooth, then pound it for ten or fifteen minutes
with the rolling-pin, or work with a patent bread worker. Roll
out till less than a quarter of an inch thick, cut with a biscuit
cutter, and bake quickly. These biscuit are unsurpassed, when
properly made, and particularly good for invalids.
VIRGINIA WATER BISCUIT.
One quart flour, one teaspoonful salt, rather more than a quar-
ter pound of lard rubbed into the flour, and mixed with milk and
water; the dough must not be stiff as for the above. Work till
smooth, but do not beat. Then flour your bread, board and roller
well, and cutting off a small piece of dough -as for pie-crust-
roll as thin as possible almost to transparency and cut into
shapes; bake quickly. This recipe is excellent for tea. To make
116 BREAKFAST AND TEA CAKES.
a more ornamental dish they may be baked in wafer-irons. Let
the dough be soft as pie-crust, and be sure to roll very thin.
MARYLAND BREAD.
One quart flour, four eggs, one cup of butter, half a cup yeast,
one teaspoonful sugar, four medium sized potatoes, and salt.
Mix and work well about eleven o'clock if for supper. It will
be too soft to work after it has risen; bake in muffin tins, or drop
with a spoon in cakes on the biscuit pan. Let it rise the second
time before baking.
GRAHAM BISCUIT.
Graham biscuit are made like Graham rolls, only moulded out
into round balls, and put in a pan close together; let them get
light, and bake in a moderate oven. Before you take them out,
rub them over with sweetened water. Serve hot or cold.
GRAHAM ROLLS.
Cut off a piece of dough, when making Graham bread, and
work in a tablespoonful of butter; make into long, narrow rolls,
and allow them to rise for two hours; then, with a sharp knife,
score each one longitudinally, and rub melted butter over the
surface of each one. Bake in a moderate oven, quickened tow-
ards the last; cover closely with a clamp towel for five minutes,
and send to the table covered with a napkin.
BISCUIT.
One quart of flour, two heaping teaspoonfuls of fresh lard, one
pint of sweet milk, one teaspoonful of salt, three teaspoonfuls of
Equity baking-powder. Rub the baking-powder and salt into
the flour, and sift all together before they are wet, put in the
shortening, rub into the prepared flour quickly and lightly, then
pour in the milk. Work out the dough rapidly, kneading with
as few strokes as possible; handling the dough too much injures
the biscuit. If properly made, the dough will have a rough sur-
face, and the biscuit be flakey. The dough should be very soft;
roll out lightly, one inch in thickness, cut into cakes and bake
in a very hot oven. Serve immediately.
BREAKFAST AND TEA CAKES. 117
SOUR CREAM BISCUITS.
One quart of flour, two cups of sour cream, one teaspoonful
of soda, one of cream-tartar, and one of salt. Dissolve the soda
in a little warm water, add it to the cream, rub the salt and cream-
tartar through the flour. Mix quickly, working only enough to
get the mess together. Eoll then, cut with a small cutter, and
bake in a quick oven.
DRIED RUSK.
One pint of warm milk, two eggs, one-half teacupful of butter,
one-half teacupful of yeast, one teaspoonful of salt. Set a sponge
with these ingredients leaving out the eggs, and stirring in flour
until you have a thick batter. Early next morning add the beaten
eggs, and flour, enough to enable you to roll out the dough; let
this rise in the bread bowl two hours. Roll into a sheet nearly
an inch thick, cut into round cakes and arrange in the baking-pan,
two deep; lay one upon the other. Let these stand half an hour,
and bake. If you like, divide the biscuits, and pile one upon
the other closely together in the pan. Set, when the fire is de-
clining, in the oven, leaving them in till morning. Put in as
many as you like in a deep dish and pour over some nice thick
cream, let them soak till very soft, take out and drain and sprinkle
powdered sugar over them; you can put them in a muslin bag and
hang in a cool, dry place. They are very nice for luncheon and
sick folks.
RUSKS.
One pint of sweet milk, two-thirds of a pint of white sugar,
one cup of butter, one cup of yeast, four eggs, one grated nut-
meg. Heat the milk luke-warm, add the yeast and the beaten
eggs; stir in flour, as for griddle-cakes, and let it rise over night.
In the morning, add the butter and sugar, mix as for biscuit, let
it rise; make into round balls; and put close together in a pan,
and let them get light again; egg the tops, and bake in moder-
ate oven till done.
PUFFETS.
One quart of flour, one pint of sweet milk, three teaspoonfuls
of Equity baking-powder, one-half teaspoonful of salt, a piece of
118 BREAKFAST AND TEA CAKES.
butter the size of an egg, three eggs, two tablespooufuls of white
sugar. Beat the butter, sugar and the yolks of eggs, till very
light; add the milk and flour, with the baking-powder; lastly,
the whites of the eggs, beaten to a stiff froth. Bake in gem-pans,
in a quick oven.
COFFEE CAKE.
One cup of melted butter, one and one-half cups sweet
milk, one-half cup of sugar, one-fourth of a cake of compressed
yeast, or one-half of home-made, three eggs; season with nutmeg
or cinnamon. Mix as stiff as you would pound cake; set to rise
over night, with all the ingredients well stirred in. In the morn-
ing, add teaspoonful of salt, stir well and put in a well greased
dripping-pan; set to rise. In the same bowl you have stirred the
cake, put one-half teaspoonful of flour, one tablespoonf ul of sugar;
rub well together, and when the cake is light, brush it over with
a pastry brush with melted butter, strew over the sugar crumbs,
and if you like, some blanched almonds, or sprinkle with cinna-
mon. Bake in a hot oven. Serve with coffee for breakfast.
DROP BISCUITS.
Three cups of sweet milk, four cups of flour, a piece of butter
the size of an egg, one teaspoonful of salt. Sift the flour, mix
through it three teaspoonfuls of Equity baking-powder. Pour
the milk on the flour, beating hard until you have a soft batter;
add the butter, melted. Pour into greased gem-pans Bake in
quick oven.
SALLY LUNN. (No. 1.)
One cup of sweet milk, one-half cup of yeast, one-half cup
of butter, one-half cup of sugar, two eggs, three cups of flour.
Butter a square cake-pan and let it rise over night. Bake for
breakfast.
SALLY LUNN. (No. 2.)
One quart of flour, four eggs, one-half cup of melted butter,
one cup of warm milk, one cup of warm water, one-half cup of
yeast, one teaspoonful of salt. Beat the eggs to a stiff froth,
add the milk, water, butter, and salt; stir the flour to a smooth
BKEAKFAST AND TEA CAKES. 119
batter, and beat the yeast in well. Mix it up in the morning if
wanted for tea. When light, stir down, and pour into a well
buttered mould, and let Sally rise again. Bake steadily from
three-quarters to one hour. Eat hot.
SALLY LUNN Without Yeast.
One quart of flour, one-half pint of milk, two eggs, a piece of
butter the size of an egg, three tablespoonfuls of sugar, two tea-
spoonfuls of Equity baking-powder. Bake twenty minutes.
BREAKFAST PUFFS.
Two cups of sweet milk, two cups of flour, two eggs, and an
even teaspoonful of salt. Beat the eggs separately and well, add
the whites last, and beat all well together. Bake in gem-pans or
cups; heat them on the range very hot, so that when you half
fill the cups with the batter they will brown. Bake in a very
hot oven; if the gem-pans have been properly heated, and the oven
hot as it should be, they will bake in five minutes. When baked
serve immediately. For Graham gems use half Graham flour.
GERMAN PUFFS.
One pint of sweet milk, five tablespoonfuls of flour, one table-
spoonful of melted butter, six eggs, leaving out the whites of
three. Bake in buttered cups half filled, twenty minutes in a hot
oven. For Sauce: Beat the whites of four eggs to a stiff froth,
add one coffeecup of pulverized sugar, and the juice of two
oranges; turn the puffs from the cups on a platter and cover with
the sauce just before sending to the table.
MOLLY PUFFS.
One cup of Indian meal scalded; when it cools add two cups
of rye flour, two eggs, one tablespoonful of brown sugar, and a
teaspoonful of Equity baking-powder. Fry them, dropped from
a spoon, in boiling lard.
GRAHAM GEMS. (No. 1.)
One pint of Graham flour, one-half teaspoonful of soda and one
of salt, rubbed well into the flour, add two teacups of sour milk,
120 BREAKFAST AND TEA CAKES.
beat well, and heat the gem-pans very hot, so they will brown
the minute you put them in. Bake in a very hot oven five minutes.
Corn Gems are made in the same way.
GKAHAM GEMS. (Xo. 2.)
Two cups of sweet milk or water, one cup of wheat flour, three
cups of Graham flour, three tablespoonfuls of sugar, lump of but-
ter the size of an egg, three teaspoonfuls of Equity baking-pow-
der, one egg. Beat the butter, egg and sugar together, until
light; add the milk, next the flour, with the baking-powder;
have your gem-pans very hot, and bake in a hot oven.
GRAHAM MUFFINS.
i
One and a half pints of Graham flour, one-half pint of wheat
flour, pint cup three-fourths full of sour milk; add sour cream,
until full, soda to sweeten, a little molasses and salt Bake in
hot gem-pans.
JOHNNY CAKE. (No. 1.)
One teacupful of sweet milk, one teacupful buttermilk, one
teaspoonful salt, one teaspoonful soda, one tablespoonful melted
butter, enough meal to enable you to roll it into a sheet, half an
inch thick. Spread upon a buttered tin, or in a shallow pan,
and bake forty minutes. As soon as it begins to brown, baste it
with a rag tied to a stick and dipped in melted butter. Repeat
this five or six times until it is brown and crisp.
JOHNNY CAKE. (No. 2.)
One-half cup of white sugar, piece of butter the size of an egg,
two eggs, three teaspoonfuls Equity baking-powder, one cup of
white flour, one pint of sweet milk, two cups of cornmeal. Beat
the butter, sugar and eggs well together, add the flour with the
baking-powder, next the milk and corn meal; bake in shallow
pans, in a hot oven; when done, cut into square pieces and
serve hot.
AN EXCELLENT CORN BREAD.
One pint of white cornmeal, one teaspoonful of dried saleratus,
BREAKFAST AND TEA CAKES. 121
one-teaspoonful of salt, two eggs, beaten light, one pint of sour
milk, one tablespoonful of butter. Stir the saleratus and salt
into the meal, add the eggs, then the milk and butter; beat about
five minutes, and put in about half an inch thick in the pans,
and bake.
CRUMPETS.
Four cups of warm milk, two-thirds of a cup of yeast, three
tablespoonfuls of melted butter, one teaspoonful of salt, one tea-
spoonful of soda, dissolved in hot water, four cups of flour. Set
these ingredients, except the butter and soda, as a sponge, over
night. In the morning, add the melted butter, with half cup of
flour, to prevent the butter from thinning the batter; stir in the
soda, half fill the muffin-rings with this mixture, and let them
stand twenty minutes, or until light, before baking. If you like
them sweet, you can add a teacupful of white sugar.
CORXMEAL CRUMPETS.
One quart of Indian meal, one quart of boiled milk, one-half
teacup of yeast, two tablespoonfuls of white sugar, two heaping
tablespoonfuls of lard, or butter, or half and half, one saltspoon-
ful salt. Scald the meal with the boiling milk, and let it stand
until hike-warm. Then stir in the sugar, yeast, and salt, and
let it rise five hours. Add the melted shortening, beat well, put
in greased muffin-rings, set these near the fire for fifteen minutes
and bake. Half an hour in a quick oven ought to cook them.
WHEAT MUFFINS.
One and one-half cups of sweet milk, two eggs, one table-
spoonful of butter, two heaping teaspoonfuls of Equity baking-
powder, flour enough to make a smooth batter. Bake in muffin-
rings in a hot oven. Add teaspoonful of salt.
CORN MUFFINS.
One-half cup of butter, one cup of white sugar, one cup of
sweet milk, one cup of flour, two cups of cornmeal, three eggs,
three teaspoonfuls of Equity baking-powder. Stir the butter
and suo-ar to a cream, add the beaten eggs, then the flour with
122 BREAKFAST AND TEA CAKES.
the baking-powder; beat ten minutes; add the milk and corn-
meal; bake in muffin-rings or jam-pans, in a very hot oven. This
recipe makes a very nice Johnny cake.
i
HOMINY MUFFINS.
Two and one-half cupfuls of fine hominy, four cupfuls of sour
milk, four eggs, one-half cup of butter and lard mixed, three
tablespoonf uls of white sugar, one and one-half coffeecupfuls of
flour, one teaspoonful of soda. Beat the hominy smooth, stir in
the milk, then the butter, sugar and salt, next the eggs, well
beaten; add the soda, dissolved in a little hot water, and stir in
the flour. Bake in muffin-rings, in a hot oven. They are deli-
cious if rightly made.
RICE MUFFINS.
One cup of cold, boiled rice, one pint of flour, two well beaten
eggs, one quart of milk, one tablepoonful of lard or butter, one
teaspoonful of salt, and two of Equity baking-powder. Beat
hard, put in muffin-rings, and bake quickly.
CORNMEAL CAKES.
To one quart of mush, add, when hot, one-half cup unmelted
lard, salt it well when luke-warm, add one-half cup of yeast; make
this at noon, and at night add a small teaspoonful of soda, and
knead in wheat flour as for biscuits. In the morning, mould in-
to biscuits, and let them rise in the pan before baking. Bake in
a quick oven.
CREAM MUFFINS.
One cup of sweet cream, and the same of sweet milk, one pint
of flour, three eggs, one tablespoonf ul of melted butter, one tea-
spoonful of Equity baking-powder and the same of salt, one
tablespoonful of white sugar. Beat the eggs very light, the yolks
and whites separately; add the milk to the yolks, put in the salt,
shortening, and flour, and lastly the whites of the eggs, stirring
lightly. Bake immediately, in well greased rings, half filled with
the batter. Your oven should be hot, and the muffins sent to the
table as. soon as they are taken up. You can use buttermilk in-
BREAKFAST AND TEA CAKES. 123
stead of cream by adding one-half teaspoonful of soda to the
buttermilk, and one teaspoonful of Equity baking-powder to the
flour.
GRAHAM MUFFINS.
Three cups of Graham flour, one cup of white flour, one quart
of sweet milk, three-fourths of a cup of yeast, one tablespoonful
of lard or butter, one teaspoonful of salt, two tablespoonfuls of
sugar. Set to rise over night; in the morning, put in muffin-
rings and let them get light before baking, bake twenty min-
utes in a quick oven.
GRAHAM CAKES.
One-half cup of sugar, one-half cup of butter, beaten together,
then the yolks of two eggs, well beaten, two-thirds of a cup of
sweet milk, one cup of Graham flour, then the beaten whites of
eggs, add one more cup of Graham flour, with one teaspoonful
of Equity baking-powder. Bake in muffin-rings or jam-pans in a
hot oven.
SPANISH BUNS Nice with coffee.
Two and one-half cups of brown sugar (dark brown preferred),
three-fourths of a cup of sour milk, three-fourths of butter, two
eggs, the yolks of six more, one teaspoonful of cloves, one-half of
a teaspoonful extract of lemon or vanilla, one teaspoonful of soda,
one tablespoonful of cinnamon, one-half tablespoonful of nutmeg,
four cups of flour. Stir the butter and sugar to a cream, add the
beaten eggs, spices and the milk with the soda, dissolved in a little
warm water, next the flour; stir well and bake in patty-pans or
drop them on buttered pans and bake in a hot oven. When done,
if you like, frost with boiled frosting.
WAFFLES AND GRIDDLE CAKES.
If you have not used your griddle or waffle-iron for some time,
wash it with soap and water, wipe it dry, and rub hard with salt.
Heat it, and grease it with fat, salt pork tied to a fork. Do not
put on more grease than is necessary to prevent the cakes from
sticking. In putting cakes on to griddle, be careful to form them
a regular round shape, and put on only one at each dip, and so
124 BREAKFAST AND TEA CAKES.
as not to spill between the cakes. Always lay hot cakes and
waffles on a hot platter as soon as baked.
WAFFLES.
One quart of sour or buttermilk, two eggs, one quart of flour,
one tablespoonful of molasses or brown sugar, three tablespoon-
fuls of melted shortening, teaspoonful of salt. I make waffles
that are called delicious, with sour or buttermilk, and like every
thing el.se, there is a little secret about making them. The flour
is stirred into the milk over night and beaten ten minutes. In
the morning, put in the molasses or brown sugar; the shortening,
if made of sour milk; if made of buttermilk they will be short
enough. Add the well beaten eggs, and a teaspoonful of soda,
dissolved in a little warm water. Have the irons very hot on
both sides, grease them thoroughly, and put in a thin layer, else
they will swell and run out. When I think one side browned, I
turn over the irons, and in a minute after peep in to see if both
sides are done. Serve hot with maple syrup.
WAFFLES.
One pint of flour, one pint of sweet milk, two eggs, two tea-
spoonfuls of Equity baking-powder, one teaspoonful of salt, three
tablespoonfuls of melted butter; put in the whites of the eggs
just before baking. Bake in waffle-irons.
RISEN WAFFLES.
One quart of warm, sweet milk, in which has been melted two
tablespoonfuls of butter. Beat into this one saltspoonful of salt,
one teaspoonful of sugar, one-half teacup of home-made yeast.
Mix them at noon to rise for tea, at night to rise for breakfast.
RlCE AND CORNMEAL WAFFLES.
One cupful of cold, boiled rice, one-half cup of white flour and
the same of cornmeal, two eggs, well beaten, and milk to make a
soft batter; one tablespoonful of melted butter, one teaspoonful
of salt, two teaspoonfuls of Equity baking-powder. Beat the
BREAKFAST AND TEA CAKES. 125
mixture smooth before baking. Be especially careful in greasing
your irons for these waffles, as for all which contain rice.
RICE WAFFLES.
One quart of sweet milk, one cup of boiled rice, three eggs,
three cups of rice flour, one teaspoonful of salt and one of Equity
baking-powder. Have the rice freshly cooked, add the well beat-
en yolks, next the milk with part of flour, then the beaten whites
with the rest of flour. Stir quickly, and bake at once in waffle-
irons.
RICE "WAFFLES. Very Fine.
Eight eggs (whites and yolks beaten separately), one quart of
sweet milk, one teacupful of rice, boiled and mashed, teaspoou-
ful of salt, three cups of flour. Bake in hot waffle-irons.
GEE AM GRIDDLE CAKES.
One-half cup of sour cream, two cups of sweet milk, two eggs,
three teaspoonfuls of Equity baking-powder, one-half teaspoonful
soda. Add the soda to the cream, next the milk, the yolks of the
eggs, beaten light, and flour, with the baking-powder, enough to
make a thin batter; beat ten minutes, then add the whites of the
eggs, beaten to a stiff froth; bake at once, on a hot griddle, and
serve with thick cream.
SOUR MILK OR BUTTERMILK CAKES.
One quart of sour or buttermilk, one teaspoonful of salt, two
eggs, beaten separately, one teaspoonful of soda, dissolved in a
little hot water, flour enough to make a thin batter. Beat the
batter hard, ten minutes, add the whites of the eggs, beaten to a
stiff froth, and bake immediately.
FLANNEL CAKES.
One quart of sweet milk, four tablespoonfuls of yeast, one
tablespoonful of melted lard, two eggs, one teaspoonful of salt.
Add all the ingredients to the milk, excepting the eggs and lard,
make a good batter, and set over night. In the morning, add
the lard and eggs, well beaten, and bake at once on a hot griddle.
126 BREAKFAST AND TEA CAKES.
DELICIOUS HOT CAKES.
One quart flour, small half cup yeast, a little salt; mix to a thin
batter with warm milk; in the morning, add one teaspoonful of
yeast powder, stir briskly for a moment. When fried they are
as light as a feather.
VELVET CAKES.
One pint of thick cream, one pint of new milk, three eggs,
whites and yolks beaten separately, very stiff, one teaspoonful of
salt, one quart of rice flour, or enough to make a good batter.
Mix the beaten yolks with the milk, add the salt, rice flour and
the whites of the eggs; stir very lightly, and bake immediately.
HOMINY CAKES.
Two cups of fine hominy, boiled and cold, one cup of white
flour, one quart of sour milk, three eggs, one teaspoonful of salt,
one teaspoonful soda, dissolved in hot water. Beat the hominy
well, add the milk, salt and soda, then the flour, lastly, the eggs;
bake at once.
OATMEAL GRIDDLE CAKES.
One cupful of boiled oatmeal, one cupful of flour, one teaspoon-
ful of sugar, half teaspoonful of salt, one teaspoonful Equity
baking-powder. Sift the baking-powder into the flour, add water
to make a batter the consistency of buckwheat cakes. Beat well,
and bake immediately.
CORNMEAL GRIDDLE CAKES. (No. 1.)
Soak three-fourths of a pint of meal over night in two cupfuls
of sour milk, and one of sour cream. In the morning, add one
pint of flour, a little salt and two eggs; soda to sweeten the
mixture. Bake immediately.
CORNMEAL GRIDDLE CAKES. (No. 2.)
Two cupfuls of flour, one cupful of cornmeal, three eggs, one
teaspoonful of soda, one quart of sour milk. Beat the yolks very-
light, add the milk with the soda, stir in the flour and cornmeal;
lastly, the whites of the eggs, beaten to a stiff froth. Bake im-
BREAKFAST AND TEA CAKES. 127
mediately, on a griddle. Graham griddle cakes may be made iii
the same way.
EICE GRIDDLE CAKES.
One pint of sweet milk, one cup of flour, one cup of boiled
rice, three eggs, two teaspoonfuls of Equity baking-powder, one
teaspoonful of salt. Have the rice freshly cooked and add it to
the milk; stir in the flour with the baking-powder; put in the
whites of the eggs just before baking the cakes. They are very
fine.
GRAHAM CAKES.
Two cupfuls of brown flour, one cupful white flour, three cup-
fuls sour or buttermilk, one full teaspoonful of soda, one tea-
spoonful of salt, one heaping tablespoonful of lard, three eggs,
beaten very light. If you use sweet milk, add two teaspoonfuls
of Equity baking-powder. Bake as soon as they are mixed.
BUCKWHEAT CAKES.
One quart of warm water, one-half cup of yeast, one table,
spoonful of molasses, one teaspoonful of salt. Mix in enough
buckwheat to make a pretty stiff batter, let it rise over night. In
the morning add the soda, thin it with sweet milk to the right
consistency, and fry on a hot griddle. If you have them every
morning, .save a little batter to raise them with, instead of using
fresh yeast every time. Do not make your cakes too small.
Buckwheat cakes should be of generous size.
BREAD PANCAKES.
One quart of sour milk, two cupfuls of stale bread crumbs, one
cupful of flour, two eggs, one tablespoonful of melted butter, one
teaspoonful of soda, one teaspoonful of salt. Soak the bread in
the milk; when soft, run it through a colander, add the soda,
with the rest of the ingredients; beat well, and fry slow on a
griddle.
FRITTERS.
One pint of sweet milk, four eggs, one quart of flour, three tea-
spoonfuls Equity baking-powder, sifted together. Serve hot
with maple syrup.
128 BREAKFAST AND TEA CAKES.
APPLE FRITTERS.
Beat six eggs till quite light, then stir in one teaspoonful salt,
one tablespoonful of fine, white sugar, and the grated rind and
juice of half a lemon, one pint of milk, two cupfuls of chopped
apple, two and one-half cupfuls of flour. Stir all well together,
mix well into a batter, and fry.
SCARBOROUGH Purrs.
Take one pint of new milk, and boil it. Take out one cupful,
and stir into it flour enough to make a thick batter. Pour this
into the boiling milk. Stir and boil until the whole is thick
enough to hold a silver spoon standing upright. Then take it
from the fire, and stir in six eggs, one by one. Add a tea-
spoonful of salt, and less than a tablespoonful of butter. Drop
them by the spoonful into boiling lard, and fry like doughnuts.
Grate on the outside, sugar and spice.
GOLDEN SLICES.
Beat four eggs, add half a teacupful of rich, sweet milk, half
teaspoonful of salt; cut some bread into slices (dry bread will
do), dip it into the mixture, and fry in butter or lard. When
brown on one side, turn it over.
Raised pies should have a quick oven, well closed up, or they
will fall in at the sides. No pie should have water put in it till
the minute it goes into the oven, as it makes .the crust bad, and
is almost certain to make the pie run. Light paste requires a
moderate oven, but not too slow, as that will tend to make it
soggy. A quick oven will catch and burn it, and not give it time
for what is called the second rising. Butter or lard for pastry
should be sweet, fresh, and solid. "When freshly made butter
can not be had, work well two or three times in cold, fresh water.
A teacupful of lard to a quart of flour is a good rule. It makes
a good common crust. This quantity will make two large pies.
If you wish to save sugar in the use of gooseberries, rhubarb,
etc., you can add a little soda without in the least affecting the
flavor, if you do not use too much. For an ordinary sized pie,
or pudding, use as much as would cover a five cent piece. If you
W T ash the upper crust with milk, just before putting them into
the oven, they will bake a beautiful brown. To prevent the juice
of pies from soaking into the under crust, beat an egg well, and
with a bit of cloth dipped into it, rub over the crust before fill-
ing the pies. To keep pies from running out at the sides, dampen
the under crust at the edge before putting on the upper, then
free the edge of the under crust from the tin and pinch both to-
gether with a knife.
G-OOD PLAIN PIE CRUST.
Take one heaping quart of sifted flour, and mix into it two tea-
spoonfuls of cream-tartar. Add two cups of good sweet lard;
mix into all of the flour two-thirds of the lard, mixing it quickly
130 PIES.
and lightly into the flour, one teaspoonful of salt; dissolve one
teaspoonful of soda in a small cupful of ice-cold water, and stir
into the flour with a spoon, using only just enough water to stick
the flour together. Flour your board and take out just enough
of the dough for the under crust of one pie; roll out without
kneading. Do not touch it with the hand more than you can
avoid; roll the under crust thin; cover all your tins first; fill
them, take one-fourth of the remaining dough, spread over a lit-
tle of the reserve shortening, 'hedge it over with flour, lap it over
like a turn-over, twice, roll again same way; twice rolling in this
way is sufficient. As soon as your pies are all covered, set them
at once into the oven. This amount will make four common
sized pies. If properly made, and the crust is hard and not
heated by handling, it is excellent, and much better than if more
shortening is used.
FRENCH PUFF PA&TE.
One quart of sifted flour, two teacupfuls of butter, one egg
use yolk only, ice water. Chop half the butter into the flour,
stir the beaten egg into half cup of ice water, and work the flour
into a stiff dough, roll out thin, baste with one-third of the re-
maining butter, fold closely, roll out again, and so on until the
butter is used up. Roll very thin, and set the last folded roll in
a very cold place for ten or fifteen minutes, before making out
the crust. Wash with beaten egg while hot. This paste is very-
nice for oyster pates, as well as for fruit pies.
PUFF PASTE.
One heaping quart of sifted flour, two teacupfuls of fresh but-
ter, half pint of ice water. Proceed as in the above.
CRUST FOR TARTS AND PATES.
One quart of flour, two cups of butter, one egg, the yolk only.
Wash the butter, dry, and melt in a vessel set in another con-
taining boiling water, stirring gently all the while to prevent .
boiling; take off the salty scum from the top, and when almost
cold, beat it up, little by little, with the egg, which should be
previously whipped light. When these are thoroughly com-
PIES. 131
binecl together, work in the flour, roll out twice, sprinkling
lightly with flour before you fold it up; let it stand folded ten
minutes, in a cold place, and make out for tarts. Bake, before
you fill them, and brush over with a beaten egg while hot.
POTATO CRUST.
One teacupful of cream to six good sized potatoes, boiled and
mashed fine, add salt, and flour to roll; must be handled as little
as possible.
APPLE PIE. (No. 1.)
One quart of stewed apples, one pint of cream, sugar to taste,
four eggs, nutmeg. Put the apples through the sieve when done,
add the cream and beaten eggs, season to taste. Bake with one
crust. When done, frost the top. Peach pies are even more de-
licious made in this manner.
APPLE PIE. (No. 2.)
Pare, core and slice ripe, tart, winter apples; line your dish
with a good crust, put in a layer of fruit, and sprinkle light brown
sugar over it, grate on a little cinnamon or nutmeg, lay on more
apples till the dish is full; cover with a puff paste, and bake.
Sift powdered sugar over the top before sending to the table.
NICE APPLE PIE.
Make a good crust, and line your pie-dish nicely with it, pare
and quarter some nice, tart apples, lay them in rows in the pie-
dish, and sprinkle sugar over them to your taste, you must
make them pretty sweet season with a few bits of butter for
each pie, and nutmeg or cinnamon to taste; bake, without upper
crust, till done. Eat warm.
KISS-ME-QUICK PIE.
One cupful of sweet milk, one cupful of water, one tablespoon-
ful cornstarch, one teacupful of sugar, two eggs, piece of butter
the size of hickorynut, one cupful of chopped raisins, one-half
cup of chopped dates. Let the water and milk come to a boil,
stir in the cornstarch, butter and sugar, let it cool, beat the yolks
132 PIES.
of the eggs very light, and stir them in; line a pie-plate with a
good crust, turn in the material, and bake. When done, beat
the whites of the eggs to a stiff froth, add one tablespoonful of
powdered sugar, and spread over the top; let it brown slightly,
and serve cold.
RAISIN PIE.
Stone one pound of raisins, add one cupful of sugar, and one
cupful water. Set them on the stove and let them simmer slow-
ly till they are plump. Let this cool before making into pies.
Make a good pie paste and put in the mixture ; strew over the top
a little flour, and cover with a top crust. Bake in a hot oven.
LEMON PIE. (No. 1.)
One cupful of sugar, half a cup of sweet cream, two small lem-
ons, two eggs; if you have no cream use milk; in that case, add
one tablespoonful of melted butter. Beat the yolks of the eggs
very light, add sugar and beat again, then the juice of both the
lemons and the grated yellow rind of one. Line your pie-tin with
crust, add the cream to the mixture just before putting in the
oven. Bake until the custard is firm; draw to the front of the
oven, spread evenly over the top a merringue of the whites of the
two eggs, beaten stiff with two tablespoonfuls of pulverized su-
gar; return to the oven until it sets. To be eaten cold. Use no
cornstarch, and no more milk than directed.
LEMON PIE. (No. 2.)
Three eggs, one cupful of sugar, two teaspoonfuls of flour, the
same of cornstarch, one large lemon or two small ones. Beat the
yolks with the rest of the ingredients, as for cake, till very light,
then add milk enough to fill the pie. Boil like custard. Bake
the crust and pour in the mixture. Beat the whites of the eggs
to a stiff froth, add a little sugar, and spread this over the pie.
LEMON PIE. (No. 3.)
In the first place, I make a good paste and line a pie-plate with
it; then, before it is put in the oven, cover the crust with a plate,
bottom side up, to prevent it from puffing up. When the crust
PIES. 133
is done, remove the plate, and put in the following mixture:
Two large lemons or three small ones, one coffeecupful of sugar,
one-half cup of cornstarch, two eggs, one pint of boiling water,
piece of butter the size of a hickorynut. Dissolve the cornstarch
in a little cold water, and stir it into the boiling water; add the
butter and sugar and boil three ininutes, stirring all the time;
set it off the stove and let it get cold; then add the rind and juice
of the lemons, and the yolks of the eggs, well beaten; beat the
mixture well and fill the shells with it; beat the whites of the
eggs to a stiff froth, add half a cup of powdered sugar, frost the
pie, and place it in the oven to set the icing. Eat cold. Lemon
pie made in this way is delicious.
ORANGE PIE.
Grate the yellow rind of one fresh orange, take the juice and
pulp of two large oranges, add to them one cupful of sugar and
the beaten yolks of three eggs; mix one cupful of milk with the
whites of the eggs, beaten to a stiff froth; bake in puff paste.
CHESS PIE.
Five eggs, three-fourths cup of butter, one cupful of sugar,
and flavoring. Beat the yolks and sugar together, until they are
a perfect froth. Beat the butter until it is a creamy froth also.
Now quickly add them together, flavoring with a little extract of
vanilla. Bake in a crust. As soon as done, have ready the whites
of the eggs, beaten to a stiff froth, sweetened with a little sugar,
and flavored with a few drops of the extract. Spread this over
the tops of the pies, which return to the oven to receive a delicate
color. The secret of the pies, not becoming heavy, is in cutting
them, and distributing them on the plates as soon as they are
cooked, and still hot; that if they are allowed to cool without
cutting them, they will fall. This is rather strange, but never-
theless it seems to be true.
CUSTAJID PIE.
One quart of rich sweet milk, four eggs, five tablespoonfuls of
white sugar, a pinch of salt, flavor to your taste. Beat the yolks
and sugar very light, add the milk and the whites of eggs, beaten
134 PIES.
to a stiff froth; mix well, and pour into shells. When done,
grate nutmeg on top. You can change this pie by adding rolled
walnuts, hickorynuts, or almonds to the custard before baking.
This quantity makes two good sized pies.
PKACH BUSTARD PIE.
Cover a pie-dish with bottom crust, pare and halve some ripe,
fresh peaches; cover the bottom of the dish with them, filling
each half with sugar; make a custard of one pint of inilk, three
eggs, three tablespoonfuls of sugar. Pour this custard over the
pie and bake in a moderate oven.
CREAM PIE. (Xo. 1.)
One pint of milk, one-half cap of sugar, one tablespoonful of
cornstarch, one teaspoonful of essence of lemon, yolks of three
eggs, one-half teacup of sweet cream. Boil the milk, mix the
other ingredients well together, and add to the boiling milk;
bake the crust first, then pour in the custard; spread over the top
the whites of the eggs, beaten to a stiff froth, with one-half tea-
cupful of powdered sugar; flavor with lemon, and brown slightly
in the oven.
so 2.)
CREAM PIE. (X
One pint of sweet cream, one tablespoonful of flour, sugar to
taste; flavor with nutmeg; whites of two eggs, beaten to a stiff
froth. Line a good sized pie-dish with paste, fill with the cream
and bake in a slow oven.
COCOANUT PIE.
One and one-half teacups of grated cocoauut two teacupfuls
powdered sugar, one-half teacup butter, one teaspoonful of nut-
meg, one tablespoonful of rose water, one cup of milk, one lemon,
juice and rind. Cream the butter and sugar, and when well
mixed, beat very light with the milk and rose water, add the
cocoanut, lastly, the whites of the eggs, beaten to a stiff froth.
Bake in open shells. Sift powdered sugar over them, and serve
cold.
PIES. 135
PEACH PIE.
Stew nice, ripe peaches, when you have pared and stoned them,
mash them smooth, and season to taste; fill the crust and bake
till done. Spread over the pie a frosting made by whipping the
whites of four eggs to a stiff froth; ^sweeten with a little powdered
sugar, beat very stiff, flavor with vanilla, and set in the oven un-
til the frosting is "set." Serve cold. Apple pie is very nice
made in this way. It should be made of nice, tart apples.
WHIPPED CREAM PIE.
Sweeten with white sugar, one teacupful of very thick, sweet
cream, made as cold as possible without freezing, and flavor with
lemon or vanilla to taste; beat until as light as eggs for frosting,
and keep cool until the crust is ready. Make a nice puff paste
and line the pie-plate; bake the crust as for lemon pie; when cold
put in your cream, and put bits of currant jelly over the top.
This will make two pies.
COCOAXUT CUSTARD PIE.
One quart of new milk, three eggs, well beaten, two table-
spoonfuls of sugar, one pint of grated cocoanut, must be fresh.
Bake like custard pie.
PUMPKIN PIE. (No. 1.)
Select a nice, yellow pumpkin (dark yellow is best), cut it up
into squares and pare it, wash it well and put it into a kettle
with water enough to keep it from burning, stew till tender, then
let it simmer till all the water boils out of it; watch it closely, or
it will burn. For a good sized pumpkin it will take nearly one
whole day to cook it. Brown the pumpkin a little towards the
last. For one pie, take two-thirds of a cup of pumpkin, strained,
one pint of new milk, two eggs, one teaspoouful of ginger, one
teaspoonful of cinnamon, one teaspoonful of nutmeg, pinch of
salt, one-half teacup of sugar. Double this recipe for as many
pies as you like. Half cream and half milk make excellent pies.
136 PIES.
PUMPKIN PIE. (No. 2.)
Stew the pumpkin as in No. 1, mash and pass through a sieve,
adding, while warm, a good lump of butter; to every quart of
pumpkin add two quarts of milk, nine eggs, the yolks and whites
beaten separately, sugar to taste, one teaspoonful of salt, one
tablespoonful ground cinnamon, one grated nutmeg, one tea-
spoonful of ginger. Bake in a hot oven until set, and a nice
brown.
SQUASH PIE.
Squash pie is made like pumpkin pie, except one egg is added
for each pie.
DRIED APPLE PIE.
"Wash nice, tart dried apples, and simmer all day in a small
quantity of water, on the back of the range; let them stand until
the next morning, till you are ready to make the pie; pass them
through the sieve, add sugar to suit taste. Line the pie-plate
with under crust, put in the apples, sprinkle over with cinnamon;
put narrow strips of crut, laid in a network, over the top. Bake
in a hot oven.
SWEET POTATO PIE.
Parboil, skin and slice crosswise, firm sweet potatoes, sprinkle
thickly with sugar, scatter among them a few whole cloves, and
cover with more slices. Fill the dish in this order, put a table-
spoonful of melted butter in each pie, pour in a little water, cover
with crust and bake.
PIEPLANT PIE.
Mix half a teacup of white sugar and one heaping teaspoonful
of flour together, sprinkle over the bottom crust, then add the
pieplant, cut up fine; sprinkle over this another half teacup of
sugar and heaping teaspoonful flour; bake fully three-quarters of
an hour in a slow oven. Or, stew the pieplant, sweeten, add
grated rind and juice of a lemon, and the yolks of two eggs, and
bake and frost like lemon pie.
YlNEGAR PlE.
One egg, one heaping tablespoonful flour, one teacupful sugar;
PIKS. 137
beat all well together, and add one tablespoonful sharp vinegar,
and one teacupful of cold water; flavor with nutmeg and bake
with two crusts.
CHERRY PIE.
Line the dish with a good crust, and fill with ripe, sour cherries,
sweeten to taste, sprinkle a little, flour on top, and season as you
like; cover with a nice puff paste, and bake. Plum, gooseberry,
raspberry, huckleberry, and currant pies are made in the same
manner.
CHERRY PIE.
Half bake the crust, then put in cherries and the following
cream: Beat the yolks of three eggs, and one tablespoonful of
cornstarch, one cup of cherry juice, and sugar to suit the taste.
Beat the whites to a veiy stiff froth, and stir in. Flavor with
vanilla, and bake long enough to cook the custard.
MAPLE SUGAR PIE.
One cup of grated maple sugar, add two well beaten eggs, a
little salt, and as much cream as your pie will hold.
TOMATO PIE.
Slice green tomatoes, and stew in a thick syrup of sugar and
lemon juice. Grate in the yellow rind of a lemon. When trans-
parent, spread evenly over the bottom of a pie-plate that has
been lined with paste. Spread strips of pastry across the pie,
and bake.
GOOSEBERRY TART.
Put one pint of sugar, to one of fruit, adding just enough
water to prevent from burning. Cook till it begins to jelly;
then spread over shells, already baked. Serve cold.
GREEN CURRANT PIE.
Line an inch pie-dish with good pie crust, sprinkle over the
bottom two heaping tablespoonfuls sugar, two tablespoonfuls of
flour (or one of cornstarch) mixed; then pour in one pint of green
currants, washed clean, and two tablespoonfuls of currant jelly;
138 PIES.
sprinkle with four heaping tablespoonfuls of sugar, and add two
tablespoonfuls cold water; cover and bake fifteen or twenty min-
utes.
RIPE CURRANT PIE.
Line a pie-dish with good pie crust, sprinkle over the bottom
two heaping tablespoonfuls of sugar; pour in one pint of currants,
sprinkle with five heaping tablespoonfuls of sugar, and one soda
cracker, rolled fine, cover with upper crust, and bake slowly half
an hour. Or, mash one cup of ripe currants, one of sugar, two
tablespoonfuls water, one of flour beaten with the yolks of two
eggs; bake, frost the top with beaten whites of the eggs and two
tablespoonfuls of powdered sugar, and brown in the oven.
SWEET POTATO PIE.
Two coffeecups of mealy, sweet potatoes, the firm yellow ones
are best, one-half teacup of butter, three-fourths teacup of white
sugar, one tablespoonful of cinnamon, one teaspoonful of nutmeg,
four eggs, whites and yolks beaten separately, one lemon, juice
and rind. Parboil the potatoes, and grate them when cold; if
grated hot they are heavy and sticky; cream the butter and sugar,
add the yolks, spice and lemon; beat the potatoes in by degrees,
and until light; lastly, stir in the whites of the eggs with a cupful
of thick cream; bake in pie-dishes lined with good paste, without
upper crust. Irish potato pie may be made in the same way.
MINCE MEAT. (No. 1.)
Six pounds of beef (the round is the best piece). Put it on to
boil in hot water enough to cover it; salt it and take off the scum
as it rises; let it boil until tender, take from the fire, and let it
stand over night to get thoroughly cold; pick bones, gristle, or
stringy bits from the meat, chop very fine, mincing at the same
time two pounds nice beef suet; seed and cut four pounds raisins,
wash and dry five pounds of currants, slice thin one pound of
citron, chop some tart apples; take one-third meat and two-thirds
of apples, mix all the ingredients in a large pan, add two ounces of
cinnamon, one of cloves, one of ginger, three nutmegs, the juice
and grated rind of two lemons, one tablespoonful of salt, one
teaspoonful of pepper, and five pounds of sugar, one quart of
PIES. 139
boiled cider, one pint of currant or grape juice (canned when
grapes are turning from green to purple), one pint of molasses,
and if you have any syrup left from sweet pickles, add some of
that; two pounds of French prunes stoned and cooked before add-
ing. Put all in a porcelain kettle and simmer all day on the
back part of the range. You can double this recipe, and can it
up in glass jars for the next year, and you will find the mince-
meat greatly improved as well as convenient.
The above is a good formula to use, but, of course, may be
varied to suit different tastes or the material at hand. If too rich,
add more chopped apples. Good preserves, marmalades, spiced
pickles, currant, or grape jelly, canned fruit, dried cherries, and
strong green tea, may be used. The mince meat is better to stand
several days, before baking into pies, as the materials will be
more thoroughly incorporated.
MINCE MEAT. (No. 2.)
One bowlful each of chopped meat and suet, six bowlfuls
of apples, two pounds of raisins, four pounds each of currants
and sugar, one quart of boiled cider, one pint of molasses, one
tablespoonful of salt, one-half teaspoonful of black pepper, one
teaspoonful of cloves, three tablespoonfuls of cinnamon, two of
allspice, one of mace and nutmeg, one-half pound of citron if
you like. Mix the mince meat well and boil it all day on the
back of the range. When you make the pies add one lemon to
six pies.
EICH MINCE MEAT. (No. 3.)
Boil beef tongue until tender (pickled); when cold chop it fine,
and add to it two pounds of zante currants, twelve large apples,
chopped fine, two pounds of suet, chopped fine, two pounds of
raisins, four pounds of sugar, the grated rind of one and the juice
of two oranges, a cupful each of strawberry and raspberry jam, a
cupful of quince preserves, two cupfuls of strong, green tea,
three-fourths pound of citron, shreded fine, two tablespoonfuls
of ground cinnamon, one tablespoonful of nutmeg. Moisten it
with the spiced vinegar from the sweet peach pickle jar, add the
juice and grated rind of four lemons. Mix all together well, and
simmer slowly for three hours on the back of the range.
140 PIES.
MOCK MINCE PIE.
Six soda crackers, rolled fine, two cupfuls of cold water, one
cupful of molasses, same of brown sugar, one-half oup of vinegar,
one cupful of boiled cider, one and one-half cupfuls of melted
butter, one cupful of raisins, seeded and chopped, one cupful of
currants, two eggs, one tablespoonful cinnamon and allspice
mixed, one teaspoonful of nutmeg, cloves, salt, and black pepper.
This quantity will make four pies.
JELLY PIE.
One cupful of butter, two cupfuls of sugar, two cupfuls of jelly,
six eggs. Cream the butter and sugar till very light, add the jelly
and the well beaten eggs; bake in open shells; makes four pies.
MOLASSES PIE.
Four eggs, one teacupful of brown sugar, two tablespoonfuls
of butter, one-half cup of molasses, one cupful of cream; season
with nutmeg. Stir the butter and sugar to a cream, add the mo-
lasses and cream, lastly, the well beaten eggs. Bake in open
shells.
TRANSPARENT PIE.
Beat the yolks of four eggs, add a teacupful of sugar, two table-
spoonfuls of butter, which has been stirred to a cream; season
with nutmeg. Bake in open shells. When done, beat the whites
with three tablespoonfuls of sugar, spread over the top and re-
turn to the oven, till a pale brown. Makes two pies.
PUDDINGS AND SAUCES.
In making puddings, always beat ths- eggs separately, straining
the yolks, and adding the whites the last thing. If boiled milk
is used, let it cool somewhat before adding the eggs. When
fruit is added, stir it in the last. Kaisins are better if put in hot
water two or three minutes, until they become plump. Puddings
are either baked, boiled or steamed. Rice, bread, custard and
fruit puddings require a moderate heat; batter and cornstarch,
a rather quick oven. Always bake as soon as made. For boiled
puddings, use either a tin mould, muslin bag, or a bowl, with
a cloth tied over it; grease the former well on the inside with
lard or butter, and, in boiling, do not let the water reach quite
to the top. A bag that is used for boiling puddings should be
made of thick cloth. Have plenty of water in the pot, boiling,
when the pudding goes in. Wring the bag out of boiling water,
flour the inside well, pour in the pudding, and tie securely, leav-
ing room to swell; place in a kettle, with a saucer at the bottom
to prevent burning. Have a tea-kettle of boiling water on hand
to add to it as it evaporates. The pudding should be frequently
turned, if boiled in a bag. When the pudding is done, give
whatever it is boiled in, a quick plunge into cold water, and turn
out at once; serve immediately. As a general rule, boiled pud-
dings require double the time for cooking that a baked one does.
Steaming is safer than either boiling or baking, as the pudding
is sure to be light and wholesome. In making sauces, do not
boil after the butter is added. In place of wine or brandy, flavor
with the juice of the grape, or any other fruit, prepared in its
season, for this purpose, by boiling and bottling, and sealing
142 PUDDINGS AND SAUCES.
while hot. Pudding-cloths should never be washed with soap,
but in clear, clean water, dried as quickly as possible, and kept
dry and out of dust.
MINUTE PUDDING.
Put over the fire, in a porcelain kettle, one quart of new milk,
and when it comes to a boil, put in a teaspoonful of salt, and stir
in a teacup of flour and two well beaten eggs; let it boil one
minute, then stir in another teacup of sifted flour, boil two min-
utes, and serve with sugar and cream.
KICE PUDDING.
One teacupful each of boiled rice, raisins, and sugar, one quart
of sweet milk, four eggs, one-half teaspoon of salt, and one of
nutmeg. Beat the butter, sugar and eggs together till very light,
add the milk, next the rice, raisins and seasoning; bake one hour
in a slow oven.
BAKED RICE.
Pick and wash one coffeecup of rice, put in a dish that will
hold two quarts and a pint, cover with fresh milk, add two- thirds
of a cup of white sugar, a teaspoonful of salt, and one of cinna-
mon; set this in the oven, and stir once in half an hour; after it
has baked two hours, stir in milk enough to fill the dish, and bake
one hour longer. Serve with sugar and cream.
SNOW BALL PUDDING.
Two teacupfuls of rice, two quarts of milk, one pint of water.
Boil the rice in the water, and when the water is absorbed, add
the milk; let it boil till tender; stir to prevent burning; put in
a teaspoonful of lemon essence just before taking off; when done,
put it in teacups, and let it remain until cold, then turn it
out on a dish and pour over it a custard made of the yolks of
four eggs, boiled over hot water; let it get cold before you pour
over the balls. Beat the whites to a stiff froth, with a little sugar
and juice of a lemon, and place on top of each ball, with a little
jelly in the center. It can be moulded in a large dish if wished.
PUDDINGS AND SAUCES. 143
RICK PUDDING One of the best.
One cupful of boiled rice (better if just cooked, and still hot),
three cups of milk, three fourths of a cup of sugar, a tablespoon-
ful of cornstarch, two eggs; add flavoring." Dissolve the corn-
starch first with a little milk, and then stir in the remainder of
the milk ; add the yolks of the eggs and the sugar beaten together.
Now put this over the fire (there is less risk of burning in a cus-
tard kettle), and when hot add the hot rice. It will seem as if
there were too much milk for the rice; but there is not. Stir it
carefully until it begins to thicken like boiled custard, then take
it off the fire and add the flavoring, say extract of lemon. Put
it into a pudding-dish and place it in the oven. Now beat the
whites of the eggs to a stiff froth, and add a little sugar and fla-
voring. Take the pudding from the oven when colored a little,
and spread the froth over the top and return it to the oven for a
few minutes to give it a delicate coloring.
EICE CUP PUDDING. ,-
Pick and wash two teacupfuls of rice, boil in water till tender,
then add "one pint of milk, let it boil, thicken with two table-
spoonfuls of cornstarch, fill your cups half full with the pudding,
fill up two-thirds full with cold, sweet milk, beat the whites of
four eggs to a stiff froth and put a spoonful on each cup; set it
in the oven and brown slightly. Serve in cups, hot.
QUEEN OF EICE PUDDING.
Take one teacupful of rice, boiled soft, put it into one pint of
milk (hot is best), then add the yolks of six eggs, well beaten,
and bake. Beat the whites of the eggs to a stiff froth, add the
juice of one lemon and one cupful of pulverized sugar. Prepare
this just before your pudding is done. When baked, pour into
a dish and set in the oven a few minutes to dry.
DELICATE PUDDING,
Two eggs, one cupful of sweet milk, one-half cup of sugar, one
cupful of flour, before it is sifted, one teaspoonful of extract of
lemon, one-fourth teaspoon of salt, two even teaspoonfuls of
144 PUDDINGS AND SAUCES.
Equity baking-powder. Beat the eggs to a stiff froth, then put
sugar and milk together, add the egg and flour, sifted, with the
baking-powder. Steam thirty minutes over a hot fire, being very
careful not to jar it. Serve with whipped cream or lemon sauce.
CORNSTAKCH PUDDING.
One quart of milk, except enough to wet three tablespoonfuls
of cornstarch, place in a tin pail, set in kettle of boiling water;
add the yolks of four eggs, beaten, half a cup of sugar, the corn-
starch and a little salt; let it boil until it thickens; when cool,
flavor with one teaspoonful of vanilla; pour into a pudding-dish,
beat the whites of the eggs, add half a cup of sugar, flavor with
extract of lemon, and place it in the oven to brown.
MOUNTAIN SNOW PUDDING.
Three soda crackers, rolled fine, one pint of sweet milk, yolks
of two eggs, flavor to taste. Bake half an hour. Beat the whites
of the eggs to a stiff froth, add one cup of sugar, flavor with lem-
on, pour over the pudding, and put it in the oven until a delicate
brown.
DELICIOUS PUDDING.
The yolks of three eggs and white of one, to which add two
tablespoonfuls each of sugar, butter, and flour. Beat all smooth-
ly together, add half a pint of milk; butter two tins or pie-dishes,
and bake in a slow oven twenty minutes. When you take them
out, place one on top of the other, and serve with any nice sauce.
QUEEN or PUDDINGS.
One pint of bread crumbs, one quart of milk, one cupful of
sugar, yolks of four eggs, well beaten, the grated rind of one
lemon, and a piece of butter the size of an egg; bake till done;
then spread over the top currant or other jelly. Beat the whites
of the eggs with one cup of sugar and the juice of a lemon, spread
over and brown nicely. Serve with sweetened cream. Best cold.
You may, in strawberry season, substitute fresh berries for pre-
serves.
BADGLEY & BEHRENDT,
MANUFACTURERS OF AND DEALERS IN'
HALL BUILDING,
32 NORTH FIRST STREET,
SAN JOSE, CAL'A.
TIN ROOFING AND ALL KINDS OP JOBBING DONE.
W. S. RICHARDS & CO.
NO. 24
North First
STREET.
MUSIC
HALL
Build titq.
Recognizing the growing demand
for IJecorated Table \Vare, we have
secured the exclusive control of the
follo\ving named decorations of well-
Icnown \Vare, w^hich we can sell by
the piece, or in sets, as desired:
Bro.uyi Indus,
ootc's Burslcm Bro-ur-ti Tournou,
*****'-+--* ** - -:* , -7- |K* t^'^v - '
V VV V A. * * W W i VI
I ff---** -- -
WE ARE HEADQUAFiTERS FOR
JUSTLY CELEBRATED
/iyv/) 77/f
NOVELTIES IN CROCKERY AND GLASS.
r V *
FOR Ann UTKRIKIR
fe:iW PK0VBS ITS JIERIT BY USB. a -
MRS. ALBERT WILLSON,
General Agent for the Pacific Coast,
GILROY. Santa Clara Co., Cal.
for Rates and Agency. Send $1 for One Month's Treatment.
J. P. JARMAN & G0B
tvall ap^p.
, OIU^S, Y^RjXI.SJlES,
Windo'w Shades, Artists' Materials, Picture Frames, Etc.
Staple and Fancy Dry Goods,
19 SOUTH FIRST ST.
WHOLESALE MANUFACTURER OF
COFFEES, SPICES, FLAVORING EXTRACTS,
Jamaica Ginger, Lemon Sugar, Cream Tartar, Soda, Saleratus, Etc.
SAN JOSE, CAT!,.
Patronize Home Industry. TAKE NO OTHER.
ASK YOUR GROCER FOR HUNK1INS' GOODS.
IMPORTER OF AND DEALER IN
!),
TRUNKS, VALISES, ETC.
]Sos, 114 and 116 South First Street,
SAN JOSE, CAL.
-4-MANN & AIKEN.4-
WHOLESALE AND RETAIL DEALERS IN
S 6>T
FOREIGN AND DOMESTIC FRUIT,
S 6J
^ Candy, Tobacco, Etc.
Opposite Postoffice, -SAN JOSE,
PUDDINGS AND SAUCES. 145
TAPIOCA PUDDING.
Soak six tablespoonfuls of tapioca in one pint of cold water
over night. Next morning, drain off the water and put the tapi-
oca in a baking-dish, adding a teaspoonful of cinnamon, a very-
little nutmeg, one cup of sugar, juice of two and grated rind of
one lemon, add one quart of water, put it in the oven and bake
till quite clear. If you choose you can put sliced apples through
the pudding.
CREAM TAPIOCA PUDDING.
>oak three tablespoonfuls of tapioca in water over night, put
the tapioca into a quart of boiling milk and boil half an hour.
Beat the yolks of four eggs with a cup of sugar, add three table-
spoonfuls of thick cream, stir in and boil ten minutes longer, pour
into a pudding dish, beat whites and stir in three tablespoonfuls
of sugar. Put this over the top, sprinkle cocoanut over all, and
brown for five minutes.
STEAMED TAPIOCA PUDDING.
Soak one cup of tapioca ic milk over night; add one quart of
milk, one cup of white sugar, two eggs, butter the size of an egg,
one cup of raisins, season with nutmeg. Steam two hours.
OBAXGE PUDDING.
Peel and slice six oranges, take out all the seeds, put the slices
in a pudding-dish, in alternate layers with the sugar; make a soft
custard of one pint of sweet milk, two tablespoonfuls of cornstarch,
one-half cup of sugar, yolks of three eggs. Boil the milk, put
in the sugar and yolks of eggs when warm; when it comes to a
boil, stir in the cornstarch; let it get cold and pour over the
oranges; beat the whites of the eggs to a stiff froth, and put over
the top, brown in the oven, and serve. Or, line the bottom of a
pudding-dish with stale sponge cake; slice over the cake six
oranges; make a boiled custard of one quart of milk, five eggs,
leaving out the whites of four, beat to a stiff froth, adding the
sugar, put on top of the pudding, and bake it in the oven until
brown.
146 PUDDINGS AND SAUCES.
BREAD PUDDING. (No. 1.)
One quart of grated bread crumbs, one quart of milk,
yolks of four eggs well beaten, butter size of an egg, one cup of
sugar, two teaspoonfuls of Equity baking-powder, and two tea-
spoonfuls of extract of lemon; mix all well together and bake.
Beat the whites of the eggs with a cupful of powdered sugar,
flavor with one teaspoonful of extract of orange or lemon, cover
the pudding with it, and bake until a light brown.
BREAD PUDDING. (No. 2.)
One quart of sweet milk, two cups of fine bread crumbs (stale
and dry), four eggs, two tablespoonfuls of melted butter, nutmeg
to taste, one-fourth teaspoon of soda, dissolved in hot water.
Beat the yolks very light, and, having soaked the bread crumbs
well in milk, stir with the yolks, then add the butter and season-
ing, with the soda, lastly the whites of the eggs. Bake to a fine
brown, and eat hot, with pudding sauce.
BREAD AND BUTTER PUDDING.
Take six slices of bread and butter them; take a pudding-dish
and fill it with alternate layers of bread and fruit, raisins or cur-
rants; when the dish is full, make a good custard of one quart of
milk, four well beaten eggs, one cup of sugar, and spices to suit
taste; pour this over the pudding, and bake in a slow oven till
done. It is very nice made with cherries, gooseberries, or any
other kind of fruit.
COTTAGE PUDDING.
One cupful of sugar and one of milk, one tablespoonful of but-
ter, two eggs, three cupfuls of flour, three teaspoonfuls of Equity
baking-powder, one teaspoonful of salt. Hub the butter and su-
gar together, beat in the yolks, then the milk and salt, the beaten
whites, alternately with the flour and baking-powder; bake or
steam in a buttered pudding-dish. Serve with liquid sauce.
PORCUPINE PUDDING.
Make a sponge cake, and after it is baked, put it in a deep
dish, and pour over it a boiled custard, made of the yolks of
PUDDINGS AND SAUCES. 147
four eggs, and a quart of sweet milk; beat the whites of the eggs
to a stiff froth, add half a cup of powdered sugar, spread this
over the pudding, and set it in the oven to dry; then take a cupful
of blanched almonds and stick them into the frosting as thickly
as possible.
BIRD'S NEST PUDDING.
Pare six large apples, take out the cores, lay them in a baking-
dish, fill the holes with sugar, cinnamon and nutmeg. Make a
rich custard, pour it over the apples. Bake one half hour, and
serve with sauce.
SNOW PUDDING.
Cover one-half of a package of gelatine with cold water, and
when softened, stir into it a pint of boiling water; add one cup-
ful of sugar, or sugar to taste, and the juice of two lemons; when
cold and just beginning to thicken, add the well beaten whites
of three eggs. Beat all lightly and smoothly together, pour the
mixture into two moulds, and set it away in a cold place until
cold. Serve in the center of a platter, with a boiled custard
poured around, made with the yolks of three eggs, one 'pint of
milk, and half a cup of sugar.
FIG PUDDING.
One pint of bread crumbs, one cupful of suet, and one of brown
sugar, two eggs, one-half pound of figs. Wash the figs in warm
water, dry in a cloth; chop suet and figs together, add the other
ingredients, also some nutmeg, grated. Boil three hours in tin
pudding form, in a pot of water, and serve with hard sauce.
SAGO PUDDING.
Five pints of sweet milk, half a pint of sago, four eggs, one
nutmeg, one teaspoonful of salt, one grated lemon, one pound
of seeded raisins. Einse the sago in cold water, add to it one
quart of milk, and boil till it thickens like starch, then take from
the fire and mix with it the rest of the ingredients, beating the
eggs well. Bake three-fourths of an hour. Add one teacupful
of sugar.
148 PUDDINGS AND SAUCES.
CRACKER PLUM PUDDING Excellent.
Take four Boston soda crackers, two and a half pints of milk,
six eggs. Make a very sweet custard, and put into it a teaspoon-
ful of salt. Split the crackers, and butter them very thick. Put
a layer of raisins on the bottom of a large pudding-dish, and
then a layer of crackers, and pour on a little of the custard when
warm, and after soaking a little, put on a thick layer of raisins,
pressing them into the crackers with a knife. Then put on an-
other layer of crackers, custard, and fruit, and proceed thus till
you have four layers. Then pour over the whole enough custard
to rise even with the crackers*. It is best made over night, so
that the crackers may soak. Bake from an hour and a half to
two hours. During the first half hour, pour on, at three differ-
ent times, a little of the custard thinned with milk, to prevent
the top from being hard and dry. If it browns fast, cover with
paper.
ORANGE HOLEY POLEY.
Make a light biscuit dough, as for apple dumplings or valise
pudding, roll in an oblong sheet, lay sweet oranges, peeled, sliced
and seeded, thickly all over it; sprinkle with white sugar, and
roll up closely, folding down the end to secure the syrup. Steam
one hour. Serve with lemon sauce. Any other fresh fruit, ber-
ries or preserves may be used in the same way. It is delicious
made with fresh peaches.
CHERRY PUDDING.
Line a deep pudding-dish with crust, made as for biscuit; stone
some cherries and fill the dish full; pour on half a pint of water
and two cupfuls of sugar; put a layer of crust on top, cover it
tight and let it steam on top of the stove one hour. Peaches or
apples can be made in the same way. Serve with sugar and
cream.
CHOCOLATE PUDDING.
Three-fourths cup of chocolate, one quart of milk, which has
not been skimmed, let it boil, then set it to cool; beat until very
light and thick, add the yolks of four eggs, with one cup of su-
gar; flavor delicately with vanilla; put it in a baking-dish and
PUDDINGS AND SAUCES. 149
bake slowly. To make meringue: Beat up the whites till they
stand alone, add four tablespoonfuls powdered sugar, flavor with
vanilla or lemon; then the pudding is again cooled; put the mer-
ingue over the top, and brown slightly. This quantity is enough
for six persons.
PABADISE PUDDING.
One quart of bread crumbs, a little salt, some grated nutmeg,
three eggs, beaten very light, three apples, minced very fine,
half a lemon, juice and grated rind, one cupful chopped raisins.
Mix all together, boil one hour and a half. Serve with any hot
sauce.
SPONGE PUDDING Very fine.
One quart of milk, one cupful of flour, one cupful of sugar,
one-half cup of butter, twelve eggs. Put the milk in a pan over
boiling water; mix the flour with some of the cold milk, to a
smooth paste; when the milk boils, stir this in and let it cook ten
minutes; set it off the fire, and add the sugar and butter; let this
get perfectly cold before adding the eggs; then add the well beat-
en yolks and beat hard; beat the whites of the eggs to a stiff froth,
and stir them in last, lightly; put in well buttered pudding-dish t
set in a pan of hot water, and bake one hour in a good oven.
Serve with sweet cream.
BAKED INDIAN PUDDING.
One quart of milk, scalded; stir into it cornmeal till it is half
as thick as mush; take it off the stove, add two cupfuls New Or-
leans molasses, salt and spices to taste, one cupful of suet chop-
ped fine, one quart of cold milk, and three well beaten eggs.
Put it in the oven and bake slowly four hours; when the pudding
is crusted over, throw in, one by one, two cupfuls of raisins. I
usually use one cupful of molasses and one of brown sugar, one
tablespoonful of ginger, teaspoonful of allspice, and four of
cinnamon.
ITALIAN PUDDING.
Separate the whites and yolks of four eggs; with the yolks
make a boiled custard (with a pint of milk, and sugar to taste).
150 PUDDINGS AND SAUCES.
Set one-third of a box of gelatine to soak a few minutes in a lit-
tle cold water, then dissolve it with three-fourths of a cup of
boiling water. When the custard has cooled, add the gelatine
water, and the whites of the eggs, beaten to a stiff froth; flavor
with vanilla, stir all together, and put it into a mould. It will
settle into three layers, and is a very pretty pudding, looking
much like charlotte russe. Serve with whipped cream.
COENSTAKCH PUDDING.
One pint of rich milk, two tablespoonfuls of cornstarch, one-
half cup sugar, whites of three eggs, a little salt and flavoring.
Serve with boiled custard made of the yolks of the eggs. Mould
the custard. To make a cocoanut pudding, add half a cocoanut,
grated; put into a mould. Serve with whipped cream around
it, or, a sauce of boiled custard, made of the yolks of the eggs.
Chocolate pudding: With still the same recipe for a cornstarch
pudding, first, flavor the whole with vanilla, take out one-third
of the white pudding; to the remainder, add one-half teacup of
grated chocolate, dissolved with a little milk. Put half of the
chocolate pudding in the bottom of a mould, which has been wet
in cold water; smooth the top; next make a layer with the white
pudding (the third taken out), smooth it also; next, the remain-
der of the chocolate pudding. Serve with whipped cream or
boiled custard; or the one-third portion of the pudding may be
flavored with half a bar of chocolate, and placed in the center of
the two layers of the white.
CABINET PUDDING.
One quart milk, four eggs, four tablespoonfuls of sugar, half a
teaspoon of salt, one tablespoonful of butter, three pints of stale
sponge cake; one cupful each of raisins, chopped citron and cur-
rants. Have a little more currants than of the other fruit. Beat
the eggs, sugar and salt together, and add the milk. Butter a
three pint basin mould, sprinkle sides and bottom with fruit and
put in a layer of cake. Again sprinkle in fruit and put in more
cake, and so on, and pour on the custard. Let the pudding stand
two hours and steam one and one-fourth hours. Serve with liquid
sauce.
PUDDINGS AND SAUCES. 151
COCOANUT PUDDING.
Grate one pound of cocoanut, mix one cup of sugar with one
pint of cream, adding two tablespoonfuls of rose water. Then
stir in gradually one pint of rich milk. Beat to a stiff froth the
r whites of eight eggs, and stir them into the milk and sugar, a
little at a time, alternately with the cocoanut; add a teaspoonful
of nutmeg and cinnamon. Put the mixture into a deep dish and
set it in a skillet of boiling water, and bake twenty minutes, or
until set. When cold, dust sugar on top and serve without sauce.
GRAHAM PUDDING.
One and one-half cups of Graham flour, one-half coffeecup of
molasses, one-fourth cup of butter, one-half cup of milk, one egg,
one even teaspoonful of soda, one-half cup each of currants and
raisins, salt, and spices to suit taste. Steam three hours. Serve
with liquid sauce.
POOR MAN'S PUDDING.
One pint of molasses, two-thirds cup of suet, chopped fine,
three and one-half cups of flour, one pint of cranberries, put in
uncooked, two teaspoonfuls of baking-powder, one of soda, spices
to suit the taste. Boil four hours in a bag or mould; can be
steamed if preferred.
CORNMEAL PUDDING. (No. 1.)
One pint of buttermilk, one cup of chopped suet, one cup of
molasses, two cups of cornmeal, two eggs, one-half cup of raisins,
one teaspoonful of soda, salt and spices of all kinds, one tea-
spoonful of Equity baking-powder. Steam two hours.
SICILY PUDDING.
The whites of eight eggs, beaten very lightly; one pint of sugar,
beaten gradually into the whites; add the juice of two or three
lemons and the grated rind of one lemon, one tablespoonful of
flour. When mixed, beat all together very hard. Pour into a
baking-dish, and place this in a pan of boiling water, and bake
fifteen minutes, to a light brown. Serve cold with cream.
152 PUDDINGS AND SAUCES.
CORNMEAL PUDDING. (No. 2.).
Two quarts of sweet milk, three eggs, one and a half cupfuls of
sugar, three tablespoonfuls of cornmeal, one tablespoonful of
flour, two tablespoonfuls of butter, half a nutmeg, a little cinna-
mon bark, one cupful of raisins, or one pint of tart, sliced apples.
Put the milk on the stove and let it come to a boil; while boil-
ing, stir in the cornmeal and flour, dissolved in half a cup of cold
milk; boil this ten minutes (be careful not to scorch it), let cool,
and add your eggs, beaten very light, the sugar, raisins and
spices. Nice tart apples give the pudding an excellent flavor.
Bake till done.
SUET PUDDING. (No. 1.)
One-half cup milk, one-half cup molasses, one cupful raisins,
one and one-half cups flour, one-half cup chopped suet, one-half
teaspoonful soda, put into the molasses before mixing the other
ingredients. Steam three hours.
SUET PUDDING. (No. 2.)
Two-thirds cup of suet or butter, one cupful each of molasses,
brown sugar, and sweet milk, three eggs, one cupful each of rai-
x. sins and currants, one teaspoonful of soda, two teaspoonfuls of
cream-tartar, three cupfuls of flour. Chop the suet very fine, add
the molasses and sugar, and stir well together; add one cupful
of flour with the cream- tartar, and stir in well; then the eggs,
well beaten, the milk with the soda, the rest of the flour, spices
to suit taste, and lastly, add the fruit, well floured, and stir in
lightly. Steam three hours.
BAKED PLUM PUDDING.
Eight eggs, two cupfuls of white sugar, one nutmeg, one table-
spoonful of cinnamon, one teaspoonful of cloves, one teaspoonful
of salt, one quart of rolled crackers, one quart of sweet milk, one
pound of currants, two of raisins, one-fourth of citron, piece of
butter the size of an egg. Prepare the fruit the day before you
wish to make the pudding; pick over and stone the raisins; wash
and dry the currants; slice the citron very fine; pour the milk
over the crumbs, beat the eggs very light, and add them with the
PUDDINGS AND SAUCES. 153
sugar; next add the spices and butter; lastly, the fruit. Bake
slowly three hours. Serve with hard sauce.
^x STEAMED PLUM PUDDING.
One cupful each bread crumbs, molasses, brown sugar, suet,
currants and sweet milk; two cups each of flour and raisins, one-
fourth^cup each candied lemon and orange peel, one-half cup of
citron, chopped fine, one tablespoonful of cinnamon, one-half
tablespoonful of cloves, one teaspoonful of mace, one nutmeg,
one teaspoonful of allspice, two large teaspoonfuls of soda, one
teaspoonful of ginger. Soak the bread crumbs in cold water,
add the milk and molasses, with the soda, the sugar, the suet,
chopped fine, next the spices and the fruit, rolled in one cup of
the flour, mix well, then add the rest of the flour with teaspoonful
of salt. Put in a well greased mould, and steam three hours.
CHRISTMAS PLUM PUDDING.
One quart of seeded raisins, pint of currants, half pint of cition,
chopped fine, quart of apples peeled and chopped, a quart of fresh
and nicely chopped beef suet, a heaping quart of stale bread
crumbs, eight eggs beaten separately, pint of brown sugar, grat-
ed nutmeg, teaspoonful of salt; flour fruit thoroughly from a
quart of flour, then mix remainder as follows: In a large bowl
or tray put the eggs with the sugar, nutmeg and milk, stir in the
bread crumbs and suet, one after the other until all are used,
adding enough flour to make the fruit stick together, which will
take about all the quart; dip pudding-cloth in boiling water,
dredge on inside a thick coating of flour, put in pudding and tie
tightly, allowing room to swell, and boil from three to four hours,
in a good sized pot with plenty of hot water, replenishing as
needed, from tea-kettle. When done, serve with any pudding
sauce.
STRAWBERRY SHORTCAKE. (No. 1.)
One quart of flour, three tablespoonfuls of butter, one large
cup of sour cream, or very rich loppered milk, one egg, two table-
spoonfuls of white sugar, one teaspoonful each of salt and soda.
Or, you can use sweet milk, and three teaspoonfuls of Equity
154 PUDDINGS AND SAUCES.
baking-powder. Roll out, and lay one sheet of paste upon the
other and bake until done. While warm not hot separate
these. They will corne apart easily, just where they were joined.
Lay upon the lower a thick coating, several deep, of straw-
berries; sprinkle powdered sugar among them; cover with the
upper crust.
STRAWBERRY SHORTCAKE. (No. 2.)
Before making the cake, have the berries in and crearn for
spreading in readiness. Pick out a dozen or more of the finest
berries and reserve them to ornament the top of the cake; put the
rest in layers, with sugar and a little lemon juice, cover them
and let them stand at least one-half hour. Take a coffeecujp-
ful of thick, sweet cream, whip it with an egg-beater, till stiff,
and sweeten to taste. For the cake, take two cupfuls of sour
cream, a beaten egg, a teaspoonful of salt, a teaspoonful of soda;
put one teaspoonful of baking-powder in the flour and sift in
sufficient to make a stiff batter, pour into four jelly cake pans,
spread evenly and bake quickly. Spread the cakes with butter
and put plenty of berries in the layers between them; spread
some of the thick whipped cream on each layer of berries, but
reserve enough to lay over the top a thick coating. On this
arrange the fresh berries that were saved out, in clusters or other-
wise. This dish is beautiful as well as delicious.
ORANGE SH-JRTCAKE.
One pint of flour, two teaspoonfuls of Equity baking-powder,
sifted through the flour, with one teaspoonful of salt, a piece of
butter the size of an egg, rubbed through the flour; beat one egg
in a coffeecup and fill it up with sweet milk and stir into the flour,
roll it out on the moulding board into two cakes, and lay one cake
upon the other and bake until done. In the first place, before
making the cake, slice the oranges very thin in a deep bowl and
put plenty of sugar over them, and let them stand while you are
making the cake. When the cake is done, separate the two pieces,
and spread thickly with orange, also put a layer on top of the
cake. Or if you wish you can frost the top. Serve with orange
sauce. Blackberry shortcake is made in the same way.
PUDDINGS AND SAUCES. 155
STEAMED APPLE DUMPLINGS.
Make the crust as for biscuit, cut off enough for one dumpling
and fill it with nice, tart, sliced apples; pinch well and shape in-
to a round ball, and steam three-fourths of an hour over a kettle N/
of water. They are much nicer steamed than boiled. Serve
with sugar and cream. Or you can bake them till they are crust-
ed over, and pour over them a sauce made as follows: One pint
of boiling water, one cup of sugar, piece of butter the size of an
egg; boil this sauce five minutes, then pour it over the dumplings;
bake, and when one side is browned, turn them over, and brown
on the other side. This forms a nice sauce for the dumplings.
Apricots, peaches, or any other tart fruit or preserves, are very
nice made in this way.
PEACH COBBLER.
Take one quart of flour, four tablespoonfuls melted lard, half
teaspoonful of salt, two teaspoonfuls of Equity baking-powder;
mix as for biscuit, with either sweet milk or water, roll thin, and
line a pudding-dish; mix three tablespoonfuls flour and two of
sugar together, and sprinkle over the crust; then put in nicely
sliced peaches and sprinkle over them one cupful of sugar; wet
the edges with a little flour and water mixed, put on the upper
crust, press the edges together, make two openings by cutting
two incisions at right angles an inch in length, and bake in a
quick oven half an hour. Plums, apples, or any kind of fresh
or canned fruit, can be made in the same way.
BLACKBERRY SHORTCAKE.
Three eggs, one cupful of sugar, two cupfuls of flour, one
tablespoonful of butter, one heaping teaspoonful of Equity bak-
ing-powder. Mix like cake, and fill four tins as for jelly cake.
Cover the top layer with frosting.
PUFF PUDDING.
One and one-half cups of flour, one cupful of milk, two eggs,
and a little salt; bake in a hot oven twenty minutes, in patty
pans. Serve with sauce.
156 SAUCES.
SAUCHS.
FOAM SAUCE.
One cupful of powdered sugar, butter size of an egg, half pint
of sweet milk, one egg, one teaspooiiful of cornstarch, pinch of
salt. Beat the butter and sugar to a light cream, boil the milk
in a custard kettle; stir in the cornstarch and the yolk of the
egg, mix together, and let it thicken, then pour it over the but-
ter and sugar. Just before sending to the table, beat in the
white of the egg, beaten to a stiff froth. It makes it nicer to use
two eggs and currant jelly.
CABINET PUDDING SAUCE.
Yolks of four eggs, beaten very light, one lemon, juice and
grated rind, one teaspoonful of cinnamon, one tablespoonful of
butter, one cupful of sugar. Rub the butter into the sugar, add
the yolks, lemon and spice; beat ten minutes, put in a good glass
of grape juice, still stirring hard. Set within a sauce-pan of
boiling water, and beat while it heats, but do not let it boil.
Serve with a pudding.
VINEGAR SAUCE.
One cupful of brown sugar, one and a half cups of water, one
teaspoonful of salt, two tablespoonfuls of butter, a few drops of
essence of lemon, two tablespoonfuls of vinegar, two tablespoon-
fuls of flour, or one of cornstarch. Beat butter, sugar, corn-
starch, lemon and vinegar to a cream; pour the water, boiling, on
them, and let it boil five minutes. Nice with sweet pudding.
WHITE SAUCE.
One pint of sweet milk, one cupful of white sugar, half a cup
of butter, two tablespoonfuls of comstarch. Stir all to a cream,
pour on the milk, boiling hot, stir briskly and let it come to a
boil. Nice for roley poley pudding.
PLAIN CREAM SAUCE.
One pint of cream, one cup of sugar; flavor with nutmeg. This
sauce is nice for minute pudding.
SAUCES. 157
SAUCE FOB PLUM PUDDING.
Cream half pound of sweet butter, stir in three-quarters pound
brown sugar, and the beaten yolk of an egg; simmer for a few
moments over a slow fire, stirring almost constantly; when near
boiling, add half pint bottled grape juice and serve after grating
a little nutmeg on the surface.
HARD SAUCE FOB CHBISTMAS PLUM PUDDING.
One coffeecupf ul powdered sugar, one-half cup butter, one tea-
spoonful of cream-tartar, white of one egg. Beat all together
till very light, flavor with lemon, or anything you like, put it in
a saucer and smooth neatly, set it in a cool place, on ice if pos-
sible, and serve with plum or any other pudding. Slice nicely,
and when you dish the pudding, lay a slice of the sauce on top.
SAUCE FOB BEEAD PUDDING.
Two eggs beaten very light, one large cup of sugar, five table-
spoonfuls of boiling milk, one-half teaspoonful of cornstarch,
one teaspoonful of nutmeg, or, one teaspoonful of mace, one
tablespoonful of butter. Rub the butter into the sugar, add the
beaten eggs, and work all to a creamy foam; wet the cornstarcli
with milk, and put it in next, with the spice; finally, put in the
milk, a spoonful at a time, stirring all the while; set within a
sauce-pan of boiling water, let it get very hot, but not boil; stir
it all the time while in the water. This is a good sauce for bread
or any other simple pudding.
MAPLE SUGAR SAUCE,
Melt over a slow fire, in a small teacup of hot water, half a
pint maple sugar; let it simmer, removing all scum; add four
tablespoonfuls of butter mixed with a level teaspoonful of flour,
and one of grated nutmeg; boil five minutes, and serve.
ORANGE SAUCE.
One cup of powdered sugar, one large orange, or two small
ones, yolk of one egg. Grate the peel, squeeze in the juice,
and add the beaten yolk; beat all together twenty minutes. This
sauce is nice for orange shortcake or stale cake pudding, or any
other kind.
WEIQHTS AND MEASURES.
1 quart of sifted flour (well heaped) weighs 1 Ib.
3 coffeecupfuls sifted flour (level) weighs 1 Ib.
4 teacupfuls sifted flour (level) weighs 1 Ib.
1 quart unsifted flour weighs 1 Ib. 1 oz.
1 quart of sifted Indian meal weighs 1 Ib. 4 oz.
1 pint of soft butter (well packed) weighs 1 Ib.
2 teacupfuls of soft butter (well packed) weighs 1 Ib.
1J pints of powdered sugar weighs 1 R).
2 cofFeecupfuls powdered sugar (level) weighs 1 Ib.
2f teacupfuls powdered sugar (level) weighs 1 Ib.
1 pint of granulated sugar (heaped) weighs 14 oz.
1 coffeecupfuls of granulated sugar (level) weighs 1 ft.
1 pint of coffee "A" sugar weighs 12 oz.
If coffeecupfuls coffee "A" sugar (level) weighs 1 Ib.
1 pint of best brown sugar weighs 13 oz.
2^ teacupfuls of best brown sugar (level) weighs 1 Ib.
3| teacupfuls of Indian meal (level) equals 1 quart.
1 tablespoonful (well heaped) of granulated coffee "A" or best
brown sugar equals 1 oz.
2 tablespoonfuls (well rounded) of powdered sugar, or flour,
weighs 1 oz.
1 tablespoonful (well rounded) of soft butter weighs 1 oz.
Soft butter size of an egg weighs 2 oz.
2 teaspoonfuls (heaping) of flour, sugar or meal, equal one heap-
ing tablespoonful.
LIQUIDS.
16 large teaspoonfuls are J pint.
8 large teaspoonfuls are 1 gill.
4 large teaspoonfuls are | gill.
2 gills are pint.
2 pints are 1 quart.
4 quarts are 1 gallon.
10 good sized eggs are 1 3>.
A common sized tumbler holds ^ pint.
iied in ttie Great Santa Clara Ya.
reading 3ournal of Central and Sotithcrn Cal f a.
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IN XHE STATE.
A I, I. KIXUS OR BOOK arid JOB I'HIX'J IX(i
K .vecuted in an Artistic
At Lo\v Rates.
When going to make pies or cakes (or do any other baking),
the first thing to be done is to build your fire, and get the oven
just right. Let the heat of the oven be regular and moderate.
The next thing is to put yourself in order; secure the hair in a
net, or other covering, to prevent any from falling, and brush the
shoulders and back to be sure none are lodged there that might,
blow off; make the hands and finger-nails clean; (you should use
separate towels when cooking), roll the sleeves up above the
elbows, and put on a large, clean, white linen apron, which you
should have especially for that purpose. Get your ingredients
together; in warm weather it is best to place eggs in cold water
for a few minutes, as they will make a finer froth; be sure your
eggs are fresh, as stale ones will not make a stiff froth; have
the flour sifted, sugar rolled, yolks of eggs well beaten (beat
them till they cease to froth, and are thick, as if mixed with flour),
set the whites away in a cool place until you are ready for them,
then beat them vigorously, in a cool room, till they will remain
in the dish when turned upside down. Grease the pans with
fresh lard, which is much better than butter; line the bottom
with paper, using six or eight thicknesses, if the cake is large,
greasing the top one well. (In some ovens, however, fewer thick-
nesses of paper would be needed on the bottom, and, in some,
the sides also should be lined with one or more thicknesses).
Use none but the best materials for making cake. Be very par-
ticular to stir the butter and sugar to a cream, and beat the eggs
well. Cakes are often spoiled because this rule is not followed.
All kinds of cakes are better for having the whites and yolks of
the eggs beaten separately. In winter, soften but do not melt
the butter. Never add fruit till ready to bake, and in .aised
160 CAKE.
cake, spread it on top only a little below the surface, or it will
settle to the bottom. Never stir cake in tin; the stone china wash-
bowls are very good for this purpose. You can often find odd
ones at the crockery stores. Have the dishes cool that you are
going to beatfthe eggs in. Use none but silver or wooden spoons
to stir the cake. In using milk, note this: That sour milk
makes a spongy, light cake; sweet milk, one that cuts like pound
cake; remember, that with sour milk, soda alone is used; while
with sweet milk, baking-powder or soda and cream-tartar are to
be added. In recipes where milk is used, never mix sweet and
sour milk, as it makes cake heavy, even when either alone would
not do it. Butter in the least degree strong, spoils cake. An
oven, to bake cake well, must have a good heat at the bottom,
and not too hot on the top, or the cake will be heavy. For layer
cake, you want a quick oven; if too slow, your cake will run over.
Streaks in the cake are caused by unskillful mixing, too rapid or
unequal baking, or a sudden decrease in the heat before the cake
is quite done. As these recipes have all been proved, if they fail
to make good cake, the fault is in the baking. Never move the
cake, if possible, while baking, as it is liable to fall. If it browns
too fast, put a paper on top. Cake should rise to full height be-
fore the crust forms. Never place cake in a draught or take it
out of the pan when first taken from the oven. Many fail to
have good cake because they do not take pains, and are too lazy
or careless to beat the eggs well. Cream the butter and sugar,
and measure the ingredients. The mixing and baking have oft-
entimes as much to do with success as the recipe.
Most women in making fruit cake think it quite incomplete
without wine or brandy, but it can be made equally as good by
substituting one cupful of cold, strong, green tea. The flavor of
tea is excellent in mince pie and fruit cake.
To facilitate the operation of seeding raisins, pour warm water
on a few at a time, and take out the seeds with your fingers. This
will not injure the fruit or cake. When you cut the citron, slice
it thin, and do not leave the pieces too large, or they will cause
the cake to break apart in cutting. Currants should be prepared
for use as follows: Wash in warm water, rubbing well, pour off,
and repeat until the water is clear; drain them in a sieve, spread
CAKE. 1G1
on a cloth, and rub dry; pick out bad ones, dry carefully in a
cool oven, and set away for use.
The best way to put in fruit is to sprinkle flour over it, then
put in a layer of cake at the bottom, half an inch thick, then a
layer of fruit, taking care that it does not touch the sides of the
pan, and thus dry up; then a little more cake, then another layer
of fruit, and thus till the cake is three inches thick (not more),
and let the top layer be cake. Always dissolve soda or saleratus,
in warm (cot hot water), as milk does not perfectly dissolve it,
and thus there will be yellow specks made. Hot water kills the
life out of it.
To save repetition in cake recipes, I give below a formula which
will be well to follow in making all kinds of cake in which butter
is ueed.
Beat the butter and sugar to a cream, then add the spices if ^r-. ^
any are to be used, next the yolks of the eggs, then part of the
flour with the baking-powder or cream-tartar, next the milk in
which soda has been added, if soda is used, then the remaining
flour with the whites of the eggs added alternately, and if fruit
is used, let that always be the last thing. Be sure to flour the
fruit well before adding it.
In making all kinds of delicate cake, rub the butter to a cream
add the sugar gradually, next part of the flour with the baking-
powder or cream-tartar, next the milk with the soda, if any is
used, then the rest of the flour, and beat hard fifteen minutes;
add the whites of the eggs just before putting it in the oven.
There is a great "knack" in beating cake; don't stir it, but beat
thoroughly, bringing the batter from the bottom of the dish at
every stroke; in this way the air is driven into the cells of the
batter instead of out of them, but the cells will be finer if beat-
en more slowly at the last. Remember, the motion is always
upward.
ICING. ^
Three teacupfuls of powdered sugar, whites of four eggs, one
teaspoonful of cream-tartar, one tablespoonful of cold water,
flavor to taste. Put the whites of the eggs in a clean, cool, stone
china dish, and add the sugar, with cream-tartar, and beat half
162 CAKE.
an hour, or until the icing is of a smooth, fine, and firm texture.
If not stiff enough, put more sugar. If you season with lemon
juice, allow, in measuring your sugar, for the additional liquor.
The lemon juice, or cream-tartar whitens the icing. Add the
water last. When you frost the cake, pour the icing, by the
spoonful, on the top of the cake, and near the center of the
surface to be covered. If the loaf is of such a shape that the
icing will settle of itself to its place, it is best to let it do so.
If you spread it, use a broad bladed knife, dipped in cold water.
If it is thick with sugar, one coat should be enough.
FROSTING TO BE MADE IN THREE MINUTES.
One heaping teacupful of sugar, to one egg, or one pound to
the whites of three eggs; beat the whites until they are slightly
foaming, only; as soon as the sugar and eggs are thoroughly
stirred together, flavored with a little lemon, the icing is done.
FROSTING WITH GELATINE.
Dissolve one tablespoonful of gelatine in six tablespoonf uls of
boiling water, strain and thicken with powdered sugar and flavor
with lemon or with anything you like; beat till very white. This
is enough to frost two cakes. This icing will not crumble in cut-
ting and is very nice.
BJILED FROSTING.
Whites of three eggs, beaten to a stiff froth, two teacupfuls of
granulated sugar, one-half cup of hot water; boil sugar briskly
for five minutes or until it "ropes" from the end of the spoon,
turn while hot upon the beaten eggs, and stir until cold. Add
one-half teaspoonful of citric acid and flavor to taste. If you
like, add half pound sweet almonds blanched and pounded to
a paste, and it will be found very nice. This amount will frost
the top and sides of two large cakes.
To BLANCH ALMONDS.
Pour boiling water on them, slip their "coats" off, and throw
them in cold water, to prevent them turning yellow; when pound-
ed, moisten with whites of eggs, rose water, or orange flower
water.
CAKE. 163
ALMOND ICING Very fine. ^ .
Beat up the whites of six eggs to a stiff froth; add one pound
of blanched almonds, pounded tine, with a little rose water, then
mix in by degrees, five teacupfuls of powdered sugar; put it on
the cake very thick, and when nearly dry, cover with plain icing.
CHOCOLATE ICING.
Two sticks of chocolate, grated, one-half cup of sweet milk,
one tablespoonful cornstarch, one teaspoonful vanilla. Boil
two minutes, sweeten to taste, and add the vanilla.
To COLOR ICING.
To color a delicate pink, use strawberry, currant or cranberry;
or the grated peeling of an orange or lemon moistened with the
juice and squeezed through a thin cloth, will color a handsome
yellow.
FURIT CAKE. (No. 1.)
One and one-half pounds of flour, one and one-half pounds of
sugar, one and one-half pounds of butter, two pounds of currants,
two pounds of raisins, one-half pound of citron, one-half ounce
each of mace, cloves and cinnamon, twelve eggs, one cupful of
molases, one cupful of strong coffee, one teaspoonful of soda.
FRUIT CAKE. (No. 2.)
One pound of brown sugar, one pound of butter, 10 eggs, one
pound of flour, two pounds of raisins, two pounds of currants,
one-half pound of citron, one nutmeg, one teaspoonful cloves,
and one of allspice, one cupful of boiled cider, two teaspoonfuls
Equity baking-powder.
BLACK FRUIT CAKE. (No. 3.)
Four cupfuls of sugar, two cupfuls of butter, one cupful cold,
strong green tea, eight cupfuls of flour, one-half pint sour cream,
eight eggs, two pounds of raisins, two pounds of currants, and
two of almonds, one-half pound of citron, one tablespoonful of
cloves, one teaspoonful saleratus, one lemon, two grated nutmegs,
one cupful molasses.
164 CAKE.
WEDDING CAKE Very fine.
Four pounds of flour, four pounds of sugar, three pounds of
butter, forty eggs, five pounds of stoned raisins, three pounds
currants, one pound of citron, chopped, one ounce of mace, half
ounce of nutmeg, six teaspoonfuls of rose water, one tablespoon-
ful of oil of lemon, four teaspoonfuls of baking-powder or two
ounces of ammonia, well dissolved. Beat the butter and sugar to
a cream, whisk the whites and yolks of eggs separately, then mix
and add the flour, gradually; last, the spices, fruit and ammonia.
Beat well and bake six hours.
FROSTING FOR WEDDING CAKE.
Three and one-half pounds double refined sugar, whites of
twelve eggs, beaten to a stiff froth, then add the sugar, add a
little potato starch, gradually, add the juice of one lemon.
Beat well, spread with a knife. Ornaments may be made of the
frosting by putting a little into a paper funnel and squeezing it
through in designs upon the cake, after the plain coat has well
set.
FRUIT CAKE. (No 4.)
Three cupfuls of granulated sugar, two cupfuls of butter, one-
half cup of molasses, four and one-half cupfuls of flour, five eggs,
three pounds of raisins, one and one-half of currants, one-half
pound of citron, one teaspponful of Equity baking-powder, one
teaspoonful of cloves, allspice, nutmeg and mace, one tablespoon-
ful of cinnamon.
BLACK CAKE. (No. 5.)
Yolks of eight eggs, one cupful of butter, two of granulated
sugar, one cupful of sweet milk, three pounds of raisins, two of
currants, half of them chopped, one and one-half pounds of
citron, one-half pound each dates, figs, and almonds, one cupful
of molasses, six cupfuls of flour browned if you wish the cake
very dark, one tablespoonful of cinnamon, allspice, cloves, one
nutmeg, two teaspoonfuls of baking-powder.
CAKE. 165
FRCTT CAKE. (No. 6.)
One and one-half pounds of floor (browned), one and one-half
pounds of sugar, one and one-fourth of batter, two pounds of
raisins, two of currants, one pound citron, two nutmegs, one-half
pint of molasses, one half teaspoonful of soda, one teaspoonful
of cloves, and one of cinnamon, ten eggs, three taMespoocfuls
of rose water. Bake three hours.
EVEBY DAY FBOT CAKE.
One cupful of butter, two cupfuls of sugar, one cupful molas-
ses, six cupfuls flour, one cupful sour cream or milk, four eggs,
one heaping teaspoonful of soda, one pound of raisins, one pound
of currants, one-fourth pound of citron, nutmeg, cloves and mace,
one tablespoonful of each.
RUTH'S CAKE.
One cupful sugar, one-half cup butter, one capful sour milk,
one teaspoonful soda, one-half nutmeg, one teaspoonful cinna-
mon, one cupful chopped raisins, two and one-half cupfuls flour,
a little salt.
No NAME CAKE.
One scant cup of butter, one cupful of brown sugar, one-fourth
cup inilk, one cupful molasses, three cupfuls flour, two eggs, one-
half teaspoouful of soda, one cupful currants, one-half pound of
citron, one and one-half pounds of seedless raisins, one teaspoon-
ful each cloves and cinnamon, one-half nutmeg; add more fruit
if you wish. Bake in bread pans from two to three hours,
COLD WATER CAKE.
One cupful of butter, two cupfuls brown sugar, three cupfuls
flour, one cupful cold water, three eggs, well beaten, one tea-
spoonful soda, one teaspoonful cloves, one nutmeg, one table-
spoonful cmiiamou, one cupful raisins or currants.
COFFEE CAKE, (No, 1,)
Two cupfuls brown sugar, one cupful butter, one cupful mo-
lasses, one cupful strong coffee, as prepared for the table, four
166 CAKE.
eggs, one teaspoonful saleratus, two teaspoonfuls cinnamon, two
teapoonfuls cloves, one teaspoonful of grated nutmeg, one pound
of raisins, one pound of currants, four cupfuls of flour.
COFFEE CAKE. (No. 2.)
One cupful of butter, one cupful of sugar, one cupful molass-
es, one pound of raisins, one teaspoonful each of soda, cinnamon
and allspice, one-half nutmeg, three eggs (it can be made with
one or two eggs). Sift the soda in the molasses. Excellent.
SPICE CAKE.
Four and one-half cupfuls of flour, three cupfuls of sugar, one
and one-half cupfuls butter, one cupful of sour milk, four eggs,
one teaspoonful of saleratus, two teaspoonfuls each of cloves,
nutmeg, and cinnamon, one pound of raisins, one pound of cur-
rants, one-fourth pound of citron.
MOUNT VERNON CAKE.
One and one-fourth pounds of white sugar, one-half pound of
butter, one and three-fourths pounds of flour, six eggs, one pint
of sour cream, one teaspoonful soda, dissolved in water and
strained; rind of two lemons, juice of one lemon, one nutmeg, a
little mace, one pound of raisins, one pound of currants, one-half
pound of citron. Cream the butter and sugar well together, add
the yolks of the eggs, well beaten, then the cream and flour, al-
ternately, then the beaten whites of the eggs. Have the fruit
floured, and stir this in last of all. Bake about two and one-half
hours, and cover with buttered paper while baking.
NUT CAKE.
Two cupfuls of sugar, one cupful of butter, three cupfuls of
flour, one cupful of cold water, four eggs, three teaspoonfuls of
Equity baking-powder, three cupfuls kernels of hickorynuts or
white walnuts, carefully picked out, and added last of all.
CLOVE CAKE.
Four and one-half coffeecupfuls of sifted flour, three coffeecup-
fuls of sugar, one and one-half cupfuls of butter, one teacupful
CAKE. 167
of cream or sour milk, one teaspoonful of saleratus, four eggs,
one tablespoonful each cloves, cinnamon and nutmeg, one pound
each of fruit and citron.
PORK CAKE.
One pound of fat, salt pork, one pint of boiling water, one
pint of New Orleans molasses, two cupfuls of brown sugar, one
pound of raisins, one pound of currants, one-half pound of al-
monds, one teaspoonful each of allspice and nutmeg, one table-
spoonful of saleratus, six cupfuls of flour. Chop the pork very
fine, and pour over it the boiling water; when cold, add the mo-
lasses and sugar, then the saleratus and spices, next the flour;
blanch and chop the almonds, and add them with the rest of the
fruit.
OLD HARTFORD ELECTION CAKE 100 years old.
Four pounds of dried and sifted flour, two pounds of butter,
two pounds of sugar, three gills of distillery yeast, or twice the
quantity of home-brewed, half an ounce of nutmeg, and two
pounds of fruit. A quart of milk. Rub the butter very fine into
the flour, add half the sugar, then the yeast, then half the milk,
hot in winter, blood warm in summer, then the eggs, well beaten,
and the remainder of the milk. Beat it well, and let it stand to
rise all night. Beat well in the morning, adding the sugar and
the spice. Let it rise three or four hours, till very light. Put
the cake in buttered pans, and put in the fruit as directed previ-
ously. If you wish it richer, add a pound of citron.
LOAF CAKE.
One pint new milk, two pounds of flour, one pint of sugar,
three-fourths pint of butter, one and one-half pounds of raisins,
seeded and chopped, five eggs. Make a thick batter over night,
by warming half of the milk. Stir into it one teacupful of good
potato yeast. In the morning it will be very light; stir into this
yeast the balance of the milk, warmed, then the sugar, and but-
ter, melted, then the eggs, beaten to a stiff froth; lastly, the rai-
sins. Keep the cake warm while making it. This will make two
common sized loaves. Let them stand until they are light. Bake
in a slow oven about one hour, or until done.
1G8 CAKE.
CONNECTICUT LOAF CAKE.
Three cupfuls of sweet milk, one cupful of yeast, four cupt'uls
of powdered sugar, three eggs, two cupfuls of butter, two pounds
of raisins, three nutmegs, one large spoonful cinnamon. Warm
the milk, add the yeast, and two cupfuls of sugar; stir this to a
thick batter; when light, add the eggs, well beaten, two more
cupfuls of sugar, the butter, nutmeg and cinnamon. Having
seeded your raisins, flour them well, and put them in the last
thing. This makes four good loaves. After standing until light,
in the tins, bake in a moderate oven; when done, frost.
BREAD CAKE.
On baking day take from your dough, after its second rising,
three cupfuls of dough; add two cupfuls white sugar, one cupful
of butter, creamed with the sugar, four eggs, one teaspoonful of
soda, dissolved in warm water, two tablespoonfuls of sweet milk,
one cupful of currants, washed and dredged, one cupful of chop-
ped raisins, one teaspoonful of nutmeg, one teaspoonful of cloves,
citron, if you like. Beat the yolks very light, add the creamed
butter and sugar, the spice, milk, soda and dough; stir till well
mixed; put in the beaten whites, and lastly, the fruit; beat hard,
put in two buttered pans, let it get light, and bake till done.
DRIED APPLE CAKE.
Soak three cupfuls of dried apples over night, chop them rath-
er coarsely, add two cupfuls of black molasses, and boil half an
hour. Do not use the water the apples were soaked in. When
cold, add four eggs, one cupful of butter, one cupful of very
brown sugar two teaspoonfuls of cinnamon, two teaspoonfuls of
allspice, one-half teaspoonful of cloves, two teaspoonfuls of gin-
ger, one grated nutmeg, one teaspoonful saleratus (not soda), one
cupful raisins, one cupful of currants, three cupfuls of flour.
Bake in moderate oven; when done, frost.
MARBLE CAKE.
WHITE PART. One and one-half cupfuls of white, powdered
sugar, one-half cup of butter, one-half cup of sweet milk, two and
CAKE. 169
one-half cupfuls of flour, whites of four eggs, two tablespoonfuls
of Equity baking-powder. Flavor to taste.
DARK PART. One cupful of very dark sugar, one-half cup mo-
lasses, one-half cup of butter, one-half cup of sour milk, two and
one-half cupfuls of flour, yolks of four eggs. Butter your mould,
and put in the dark and light batter in alternate tablespoonfuls.
GROOM'S CAKE.
Ten eggs, beaten separately, one pound each of butter, white
sugar and flour, two pounds of almonds, blanched and chopped
fine, one pound of seeded raisins, half pound of citron, shaved
fine. Beat the butter to a cream, add the sugar gradually, then
the well beaten yolks; stir all till very light, and add the chopped
almonds; beat the whites stiff and add gently with the flour; take
a little more flour and sprinkle over the raisins and citron, then
put in the cake-pan, first a layer of cake batter, then a layer of
raisins and citron, then cake, and so on till all is used, finishing
off with a layer of cake. Bake in a moderate oven two hours.
IMPERIAL CAKE.
One pound of butter and one of sugar beaten to a cream, one
pound flour, the grated rind and juice of a lemon, nine eggs,
one and a quarter pounds of almonds before they are cracked,
half pound citron, half pound raisins; beat the yolks light, add
sugar and butter, then the whites, beaten to a stiff froth, and the
flour, reserving a part for the fruit, and lastly, the nuts blanched,
cut fine and mixed with fruit and the rest of the flour. This is
very delicious, and will keep for months.
LEMON CAKE.
Two cupfuls of sugar, one cupful of butter, four cupfuls of
flour, five eggs, one large lemon, one cup of sweet milk, one tea-
spoonful of saleratus. Kub the butter and sugar to a cream,
then stir in the yolks of the eggs, well beaten; dissolve the sale-
ratus in the milk, and add that next; beat the whites of the eggs
to a stiff froth, and stir them in alternately with the flour; lastly,
add the juice and grated rind of the lemon. Bake at once.
170 CAKE.
COCOANUT CAKE.
One-half cup of butter, two and one-half coffeecups of sugar,
four and one-half coffeecups of flour, two grated cocoanuts,
one coffeecup of sweet milk, whites of seven eggs, three small
teaspoonfuls of Equity baking-powder. Reserve a handful of
the cocoanut for frosting.
WHITE CAKE.
Whites of six eggs, scant three-fourths of a cup of butter, one
and one-fourth cup of sugar, one teaspoonf ul of Equity baking-
powder. Mix the baking-powder well with the flour, and pass
it through the sieve four times. Beat the butter to a light cream,
and add the flour to it stirring it in gradually with the ends of the
fingers, until it is a smooth paste. Beat the whites of six eggs to
a stiff froth, and mix in them the pulverized sugar; now stir the
egg and sugar gradually into the flour and butter, and mix it
smoothly together with the egg- whisk; as soon as smooth, put it
in the oven, the heat of which should be moderate at first. Mix-
ing cake in this way makes it very fine grain.
SNOW CAKE.
Three-fourths cup of butter, two cupf uls of powdered sugar, one
cupful of sweet milk, one of cornstarch, two of flour, one
and one-half teaspoonfuls of Equity baking-powder. Mix corn-
starch, flour, baking-powder together, add to butter and sugar
(which has been stirred to a cream), alternately with the milk;
lastly, add the whites of seven eggs; flavor to taste. Never fails
to be good.
WHITE CAKE.
Whites of eight eggs, beaten stiff, small cupful of butter, two
cupfuls of pulverized sugar, three-fourths cup of sweet milk,
small teaspoonful of soda, two teaspoonfuls of cream-tartar, or
three teaspoonfuls of Equity baking-powder, three and one-half
cupfuls of flour. Stir the butter and sugar to a cream, add the
milk and soda, then one-half the eggs, two cups of flour, then the
rest of the eggs with the cupful of flour, in which the cream-tar-
tar has been well mixed. Makes two loaves.
A??!^
.M^miHissi , WHITE OAKE.
C"
Two cupfuls of sugar, one-half cup of butter, whites of four
eggs, one cup of sweet milk, three cupfuls of flour, three small
^teaspoonfuls of baking-powder sifted into the flour. Beat the
butter and sugar to a cream, stir in the milk and flour, a little at a
time, add the whites last. All cake should be well stirred before
the whites of the eggs are added. Never fails.
CORNSTARCH CAKE. Very nice.
One cupful of butter, two of powdered sugar, two cupfuls of
flour, one of cornstarch, whites of seven eggs, two teaspoonfuls
of Equity baking-powder, cup sweet milk. Flavor as you like.
DELICATE CAKE.
Whites of five eggs, beaten to a stiff froth, one-half cupful of
butter, two of sugar, one of sweet milk, two and one-half tea-
spoonfuls of Equity baking-powder, one teaspoonful of bitter
almond, three cupfuls of flour.
SNOW BALL CAKE.
One cupful of sugar, one-half cup of butter, one-half cup of
sweet milk, two cups of flour, whites of three eggs, two teaspoon-
fuls of Equity baking-powder. Flavor with lemon. Bake in
one loaf; when done frost.
FEATHER CAKE. (No. 1.)
Four eggs, two cups of sugar, one cupful of sweet milk, three
cupfuls of flour, melted butter size of an egg, one teaspoonful of
soda, two teaspoonfuls of cream-tartar. Flavor with lemon or
nutmeg,
FEATHER CAKE. (No. 2.)
One cupful of sugar, one-half cup of butter, one-half cup milk,
two cupfuls of flour, two teaspoonfuls of Equity baking-powder,
two whole eggs, and yolk of one more. Keserve the white for
frosting. Stir the butter and sugar to a cream, add the beaten
yolks, next the milk, then the flour with the baking-powder;
lastly, the whites of the eggs. Bake, and frost.
172 CAKE.
POUND CAKE Excellent.
One pound of flour, one pound of sugar, three-fourths pound
of butter, ten eggs, one nutmeg, one teaspoonful of mace. Cream
half of the butter with the flour, add the spice, beat the yolks un-
til very light, add the sugar, then the beaten whites and the rest
of the flour, alternately. When this is thoroughly mixed, put all
together and beat steadily for half an hour. If properly made,
and baked, this is a delicious cake.
CENTENNIAL POUND CAKE.
Twelve eggs, leaving out three yolks. Beat separately. Three-
fourths pound of butter, one pound of sugar. Sugar and butter
worked together with the hand. Then add the yolks, next the
flour, lastly, the whites. Flavor with rose, lemon or vanilla.
BAKER'S POUND CAKE.
One and one-fourth pounds of butter, one and one-fourth of
sugar, ten eggs, one-half ounce of ammonia, dissolved in one
pint of milk. Season with lemon, mace and cinnamon. Add
raisins and fruit to taste, flour to stiffen.
WHITE POUND CAKE.
One pound powdered sugar, one pound of flour, half pound of
butter, whites of sixteen eggs, teaspoonful of Equity baking-
powder, sifted thoroughly with the flour; put in moderate oven
with gradual increase of heat. When baked, frost with boiled
icing while both cake and icing are warm.
GOLDEN POUND CAKE.
One pound of sugar, three-fourths pound of flour, ten ounces
of butter, one cupful of sweet milk, three teaspoonfuls of Equity
baking-powder, yolks of sixteen eggs.
WASHINGTON CAKE.
Two teacupfuls of butter, two cupfuls of sugar, one quart of
flour, six eggs, two cupfuls of sour cream or milk, one grated
nutmeg, one teaspoonful of cinnamon, one tablespoonful of soda,
CAKE. 173
dissolved in warm water, and strained into the milk just before
adding the latter into the cake. Cream the butter and sugar, add
the yolks whipped light, then the cream and spice, next the flour,
then the rose 'and a double handful of citron, cut in strips and
floured, then the beaten whites. Stir all well and bake in a loaf
or card.
HICKORYNUT CAKK.
One cupful of butter, two of sugar, one cupful of new milk,
four cupfuls of flour, whites of eight eggs, two cupfuls of hickory-
nut kernels, one teaspoonful of lemon extract, three teaspoonfuls
of Equity baking-powder. Add the nuts last.
NUT CAKE.
Two cupfuls of sugar, one cupful of butter, three cupfuls of
flour, one cupful of cold water, four eggs, three teaspoonfuls of
Equity baking-powder, two cupfuls of kernels of hickorynuts,
or white walnuts, carefully picked out, and added last of all.
WHITE FRUIT CAKE.
Whites of twelve eggs, one cupful of butter, two cupfuls of
sugar, two pounds of almonds, one pound of citron, one cocoa-
nut, one lemon, juice and grated rind, orange peel and rose water,
three teaspoonfuls of Equity baking-powder, five cups of flour.
ALMOND CAKE.
Beat the yolks of twelve eggs to a froth, with twc cups of
powdered sugar, beat the whites of the eggs, and stir into the
yolks and sugar; add gradually, one quart of sifted flour, with
three teaspoonfuls of Equity baking-powder, half pound of
blanched almonds, pounded, with rose water, beat well and add
three tablespoonfuls of thick, sweet craam; bake in long tin pan
and frost.
QUEEN CAKE.
Beat one pound butter to a cream, with a tablespoouful of rose
water then add one pound of fine white sugar, ten eggs beaten very
ight, one and one-fourth pounds of flour, beat the cake well to-
174 CAKE.
gether; then add one half pound of shelled almonds, blanched
and beaten to a paste; bake one hour in a good oven.
BRIDE'S CAKE. (No. 1.)
One pound of powdered sugar, fourteen ounces of flour, seven
ounces of butter, three tablespoon fuls of sweet milk, whites of
sixteen eggs, two small teaspoonfuls of Equity baking-powder,
flavor with bitter almonds or rose water. First, mix butter and
sugar, then milk, then flour and eggs, alternately, and add
baking-powder last.
BRIDE'S CAKE. (No. 2.)
Whites of twelve eggs, three cups of powdered sugar, small
cup of butter, a cup of sweet milk, four small cups flour, half
cup of corn starch, two teaspoonfuls of Equity baking-powder,
flavor with rose, or almond.
LADY CAKE.
One pound of powdered sugar, three-fourths of a pound of
sifted flour, six ounces of butter, the whipped whites of ten eggs.
Flavor with bitter almonds, and bake in square, not very deep
tins. Flavor the frosting with vanilla. The combination is very
pleasant.
SILVER CAKE.
Two cups of sugar, three-fourths cup of butter, one cup of
sweet milk, three and one-half cups of flour, three small tea-
spoonfuls of Equity baking-powder, one teaspoonful of vanilla,
whites of eight eggs, beaten stiff.
GOLD CAKE.
The same as Silver Cake using the yolks.
CUP CAKE.
Two cups of white sugar, one cup of butter, three-fourths of
a cup of sweet milk, three cups of flour, one teaspoonful of soda
two teaspoonfuls of cream-tartar; flavor with lemon. Beat the
butter and sugar, to a cream, add the beaten yolks, next the milk
with the soda dissolved in it, the flour with the cream-tartar. Beat
CAKE. 175
fifteen minutes and add the whites just before baking. If made
according to rule, this cake will be equal to rich pound cake.
BEAUTIFUL CAKE.
One and one-half cups of granulated sugar, one-half cup of
butter, one-half cup of sweet milk, two cupfuls of flour, whites
of four eggs, two teaspoonfuls of Equity baking-powder, flavor
with almond. Bake in one loaf. By using the yolks with one
more egg and one cupful of currants, made like the white cake,
you will have two loaves of beautiful cake. When baked, frost.
MARBLED CHOCOLATE CAKE.
Make a batter as for white cake, take out one teacupful, add to
it five tablespoonfuls of grated chocolate, moisten with milk,
and flavor with vanilla; pour a layer of the white batter into the
baking-pan, then drop the chocolate batter with a spoon in spots,
and spread the remainder of the white batter over it.
WATERMELON CAKE.
WHITE PART. Two cupfuls of sugar, one-half cup of butter,
one cupful of sweet milk, three teaspoonfuls of Equity baking-
powder, three cupfuls of flour, one lemon.
PINK PART. Made the same as the white, except use pink sugar
(which can be bought at the confectioner's), and one-half pound
of raisins. Put the raisins in the sugar. Put the pink part all
in the center of the pan, and the white on the outside.
BERWICK SPONGE CAKE.
Beat six eggs, yolks and whites together, two minutes, add
three cupfuls of sugar and beat five minutes, two cupfuls of flour
with two teaspoonfuls cream-tartar and beat two minutes, one and
one-third cupful of cold water, with one teaspoonful of saleratus
dissolved in it and beat one minute. The grated rind and the
juice of half a lemon a little salt, add two more cupfuls of flour
and beat another minute.
SPONGE CAKE.
Ten eggs, one pound of powdered sugar, one-half pound of
flour, juice of half a lemon, with the rind grated. After all the
176 CAKE.
ingredients are ready, the sugar and flour, sifted, the lemon peel
grated, the half lemon squeezed, and the tins buttered. The
success of this cake is in the beating of the eggs. Two persons
should beat them, at least half an hour, one beating the whites
and the other the yolks and half the sugar together. Next cut
the yolks into the whites, then stir in lightly the remainder of
the sugar, then the flour and lemon, by degrees. The oven heat
should be rather moderate at first. Much of the success depends
upon this, as the latter should be evenly heated throughout, be-
fore it begins to rise. When baked, spread over the cakes a
wafer thickness of icing.
SPONGE CAKE.
Three eggs, beat three minutes, one and one-half cupfuls of
sugar, beat two minutes, one-half cup cold water, two cupfuls of
flour, two heaping teaspoonfuls of Equity baking-powder, a little
salt and flavoring.
SCROLL CAKE.
Seven eggs, two cupfuls of sugar, two teaspoonfuls of Equity
baking-powder, two cupfuls of flour; flavor with lemon. Beat
well together, and bake.
FIFTH AVENUE CAKE.
Whites of ten eggs, one cupful of powdered sugar, one cupful
flour, two teaspoonfuls of Equity baking-powder, juice of one
lemon.
WHITE SPONGE CAKE.
Whites of twelve eggs, four cupfuls of powdered sugar, one
tablespoonful of bleached butter, three cupfuls of flour, or two
cupfuls of flour and one-half cup of cornstarch, four tablespoon-
fuls of sweet milk, three teaspoonfuls of Equity baking-powder.
To bleach butter, put it in cold water and wash it till very white.
GERMAN CAKE.
Nine eggs, beaten separately, one cupful of sugar, the rind and
juice of one lemon, two cupfuls of grated, stale, white bread, one
cupful blanched almonds, chopped fine. Bake in a slow oven.
CAKE. 177
ANGEL CAKE.
Whites of eleven eggs, one and one-half cupfuls of sugar (fine
crushed, rolled fine), one cupful of flour, one teaspoonful each of
Equity baking-powder and vanilla. Measure sugar and flour,
before sifting, then sift sugar once, and the flour four
times, adding baking-powder the last time. Bake in a very slow
oven without butteiing the pan. When it is done turn the pan
upside down, resting the corners on something so that the air can
reach it while cooling. The eggs must be beaten quickly, and
have no water in them. Do not let them stand a minute;
have sugar and flour ready before beating. Bake forty minutes.
Keep a pint dish of hot water in the oven, while baking. Do not
open the oven, at least twenty minutes after being put in. Avoid
janing the oven while the cake is baking. Use a new pan to bake
the cake, and use this dish for no other purpose.
ANGEL FOOD.
Whites of eleven eggs, beaten to a stiff froth, one and one-half
cupfuls of granulated sugar, sift four times, one cup of flour,
pinch of salt, flavor to taste, one teaspoonful of cream-tartar.
Sift the flour, add the cream-tartar, sift again, sift the flour and
sugar twice more, then add sugar lightly to beaten eggs, then the
flour very gently, then the flavoring. Beat the whole all the time
until put into the oven, bake moderately forty minutes. You
can bake it in a loaf, or in two shallow pans, and put between,
boiled icing.
WHITE MOUNTAIN CAKE,
Two cupfuls of powdered sugar, one cupful of butter, one cup-
ful of sweet milk, three cupfuls of flour, three teaspoonfuls of
Equity baking-powder, whites of six eggs. Bake in jelly-pans,
and frost.
ICING.
Whites of four eggs, and three teacupfuls of powdered sugar,
whipped together for half an hour; flavor with lemon, and add
one teaspoonful of cream-tartar; put between layers and on top.
Or, you can make boiled icing. You can make a yellow cake the
same as the above recipe, only using the yolks of the eggs; bake
178 CAKE.
the same, and put it together alternately, first the yellow, then
the white. It looks very pretty when cut. The two together
will make two loaves.
COCOANUT CAKE.
One and one-half cupfuls of white, powdered sugar, one-half
cup of butter, three cupfuls of flour, one cupful of sweet milk,
one whole egg, and the yolks of three, one cocoanut. Bake in
jelly-pans. To prepare cocoanut, cut a hole through the meat,
at one of the eyes in the end of the nut, draw out the milk, pound
the nut well on all sides, to loosen the meat, crack, take out the
meat, wipe dry, and set the pieces in the heater, or in a cool,
open place, over night, or for a few hours, to dry; then grate.
Make a boiled icing, put a handful of cocoanut into the frosting,
and put between the layers of the cake; frost the top and sides,
and sprinkle thickly with cocoanut.
WHITE COCOANUT CAKE.
Two cupfuls of sugar, one small cupful of butter, whites of
seven eggs, one cupful of sweet milk, two cupfuls of flour, one
cupful of cornstarch, two teaspoonfuls of Equity baking-powder,
Frost, and prepare cocoanut as in above recipe.
ORANGE CAKE.
One and one-half cupfuls powdered sugar, one-half cup of but-
ter, yolks of three eggs, and whole one, three cupfuls of flour,
one cupful of sweet milk, two teaspoonfuls of Equity baking-
powder. Bake in jelly-pans.
THE ICING.
Beat the yolks of three eggs, and add the grated rind and juice
of two large or three small oranges; (be careful they are not bit-
ter), thicken it with powdered sugar; put this between the layers
of the cake, and ice it nicely on the top and sides. Any kind of
white cake with the yellow icing, makes a beautiful contrast.
ORANGE CAKE.
One cupful of butter, two cupfuls of white sugar, one cupful
CAKE. 179
of sweet milk, three cupfuls of flour, three teaspoonfuls of Equity
baking-powder, five eggs, leaving out the whites of two. Bake
in jelly-pans. Between the layers spread a frosting made of the
whites of two eggs, one pound of sugar, and juice of two oranges.
Grate the rind into the cake.
CUSTARD CAKE.
Two cupfuls of sugar, one-half cup of butter, five eggs, one-
half cup sweet milk, two and one-half cups of flour, three tea-
spoonfuls of baking-powder. Bake in jelly-pans.
FOB CUSTARD. One-half cup of sugar, one egg, one tablespoon-
ful of oornstarch, one cupful sweet milk; flavor to taste.
WHITE CUSTARD CAKE.
Two cupfuls of white sugar, one-half cup of butter, one cupful
sweet milk, Avhites of six eggs, three cupfuls of flour, three tea-
spoonfuls of Equity baking-powder; bake in jelly-pans.
CUSTARD. One pint of sweet milk, yolks of four eggs, two
tablespoonfuls of cornstarch, one-half cup of sugar.
CARAMEL CAKE.
One and one-half cupfuls of sugar, one-half cup of butter, three
cupfuls of flour, three-fourths cup of sweet milk, whites of five
eggs, three teaspoonfuls of Equity baking-powder; bake in deep
jelly-pans.
Make Caramel as follows: Two coffeecupfuls of granulated
sugar, one coffeecupful of cream (if you cannot get the cream use
milk), one spoonful butter wash all the salt out of the butter as
it curdles the milk. Boil fifteen minutes; stir all the time while
boiling. Set off and stir till it begins to thicken, spread between
the layers, and frost all over the outside with a thick coating of
the caramel. For chocolate caramel, boil ten minutes, and add
four sticks of grated chocolate.
WHITE CHOCOLATE CAKE.
Whites of six eggs, two cupfuls of powdered sugar, two-thirds
cup of butter, one cupful of sweet milk, three cups of flour, three
teaspoonfuls of Equity baking-powder; bake in jelly-pans.
180 CAKE.
To prepare the chocolate, beat the whites of two eggs to a stiff
froth, add four sticks of chocolate, eighteen teaspoonfuls of
powdered sugar, one teaspoonful of cream-tartar, beat well, and
when the cake is done, put between layers, and frost the top.
YELLOW CHOCOLATE CAKE.
One cup very full of butter, two cupfuls of sugar, three cup-
fuls of flour, two-thirds cup of sweet milk, five eggs, three tea-
spoonfuls of Equity baking-powder. Bake in four jelly-pans.
Make boiled icing, and add four sticks of grated chocolate, first
dissolved in a little cold water; put between layers and on top.
CHOCOLATE CAKE.
The whites of eight eggs, two cups of sugar, one of butter,
three cupfuls of flour, one of sweet milk, three teaspoonfuls of
Equity baking-powder. Beat the butter to a cream, stir in the
sugar, and beat until light; add the milk, then the flour and
beaten whites. When well beaten, divide into two equal parts,
and into half grate five sticks of sweet chocolate. Bake in layers,
spread with custard, and alternate the white and dark cakes. For
custard for the cake, add a teaspoonful of butter to two teacup-
fuls of milk, and let it come to a boil; stir in two eggs beaten
with one cupful of sugar, add tablespoonful of cornstarch, dis-
solved in a little milk. Frost with white icing on top and sides.
CEEAM CHOCOLATE CAKE.
Three eggs beaten light, one cupful of sugar, one of flour,
four tablespoonfuls of milk, two teaspoonfuls of Equity baking-
powder. Bake the cake in a deep jelly-pan, let it cool, then cut
through the center, and put in the custard cold. Custard for the
cake; one cupful of milk, two eggs, one-half cup of sugar, three
teaspoonfuls of flour, one of cornstarch; flavor as you like. Frost
the top and sides with chocolate icing.
RIBBON CAKE.
One-half cup of butter, three eggs, one and one-fourth cup-
fuls of sugar, one-half cup of milk, two and one-half cupfuls of
flour, two teaspoonfuls of Equity baking-powder. Take one
CAKE. 181
cupful of this mixture and put in one jelly-pan, and another
cupful in another pan, and bake. These are for the top and
bottom of the cake. While these are baking, add to what is left
in the bowl one teaspoonful each of cinnamon, cloves, nutmeg,
and two tablespoonfuls of molasses, one cupful of chopped seed-
ed raisins. When this is baked, put it between the other two
with just enough jelly to make them stick. Roll in a napkin
till cold.
SPICK CAKE.
Two cups of brown sugar, one cupful of butter, one cupful of
sour cream, three cupfuls of flour, one teaspoonful of soda, three
teaspoonfuls of cinnamon, two of allspice, two of cloves, one
nutmeg. Bake like jelly cake, and put together with frosting or
jelly. Frost the top and sides with white icing. Add five eggs.
HlCKORYNUT OR ENGLISH WALNUT CAKK.
One pound of granulated sugar, one half pound of butter, one
teacupful of sweet milk, one teaspoonful of soda, juice of one
lemon, and four eggs, three cupfuls of flour, two cupfuls of
rolled hickorynuts or English walnuts, added with one cupful of
currants and raisins. Bake in jelly-pans in a quick oven. Put
together with boiled icing, ice the top and sides also.
FIG CAKE.
SILVER PART. Two cupfuls of sugar, two-thirds cup of butter,
two-thirds cup of milk, whites of eight eggs, three teaspoonfuls
of Equity baking-powder, thoroughly sifted, with three cupfuls
flour; ptir butter and sugar to a cream, add the milk and the flour,
and last the whites of the eggs.
GOLD PART. One cupful of sugar, one-half cup of butter,
one-half cup of sweet milk, two teaspoonfuls of Equity baking-
powder, sifted in two cups of flour, yolks of seven eggs, well
beaten, and one whole egg, one teaspoonful of allspice and two
of cinnamon; bake the white in two long pie-tins. Put half the
gold in a pie-tin, and lay on one pound halved figs (previously
sifted over with flour), so that they will just touch each other;
put on the rest of the gold, and bake. Put the cakes together
182 CAKE.
with frosting while warm, the gold between the white ones, and
cover with frosting.
LEMON JELLY CAKE.
Two cupfuls of granulated sugar, one-half cup of butter, one
cupful of sweet milk, three cupfuls of flour, three eggs, three
teaspoonfuls of Equity baking-powder. Bake in jelly-pans.
JELLY FOR CAKE. One cup of white sugar, one egg, one lemon,
the rind grated, one tablespoonful of butter. Beat all together,
and boil three minutes; let it get perfectly cold before using.
Spread between the layers, and frost the top and sides.
ALMOND CAKE. (No. 1.)
Two cupfuls of powdered sugar, two and one-half cupfuls of
flour, half cup of milk, one-fourth cup of butter, whites of eight
eggs, three teaspoonfuls of Equity baking-powder. For custard
take three-fourths pint of rich sour cream, yolks of three eggs,
beaten well with the same quantity of sugar, one and one-half
pounds of almonds, blanched and pounded in a mortar very fine;
add the beaten yolks to the cream, and beat until as thick as
sponge-cake, then add the whites and almonds; flavor with
vanilla. Spread thick between the layers; frost the top and sides.
ALMOND CAKE. (No. 2.)
One-half cup of butter, two cupfuls of powdered sugar, three
cupfuls of flour, one cupful of sweet milk, four eggs, or the
whites of six, three teaspoonfuls of Equity baking-powder.
THE CREAM. One-half pint of thick, sweet cream, whites of
three eggs, one pound of almonds, blanched and pounded to a
paste. Set the sauce-pan, containing the cream, into a pan of
boiling water, and when the cream comes to a boil, stir in the
whites beaten to a stiff froth, add the almonds and one-half cup
of sugar; let it get cold, then flavor with vanilla; spread this
between the cake, and frost the top and sides.
VARIETY CAKE.
Make a batter, as for cocoanut cake; bake five layers in jelly-
tins; make frosting of the whites of three eggs, two cupfuls of
powdered sugar, two teaspoonfuls of Equity baking-powder,
CAKE. 183
with frosting for the first layer mix rolled English walnuts,
with that for second layer mix fine-sliced figs, for the third with
walnuts, for fourth with figs, and on the top and sides spread the
plain frosting, with grated cocoanut thickly over it.
DREAM CAKE.
Two cupfuls of pulverized sugar, half cup of butter, beaten to
a cream; add half cup of sweet milk, two and a half cups of flour,
two and a half teaspoonfuls of Equity baking-powder in the flour,
whites of eight eggs; it is baked in three layers; each layer
should be about inch and a half thick when baked. The frost-
ing for the bottom layer is flavored with lemon, the next layer
with vanilla, and the top layer and sides are frosted, and the top
layer is thickly covered with cocoanut and is flavored delicately
with a few drops of rose water.
SNOW CAKE.
Beat one cupful of butter to a cream, add one and a half cup-
fuls of flour, and stir very thoroughly together; then add one cup-
ful of cornstarch, one cupful of sweet milk, in which three tea-
spoonfuls of Equity baking-powder have been dissolved; last,
add the whites of eight eggs and two cupfuls of sugar well beat-
en together; flavor to taste, bake in sheets, and put together
with icing.
MlNNEHAHA CAKE.
Two cupfuls of sugar, half cup of butter, whites of six eggs,
or four whole eggs, one-half cup of sweet milk, two and one-half
cupfuls of flour, three teaspoonfuls of Equity baking-powder.
Bake in three layers. For filling, make boiled icing and add to
it two cupfuls of stoned raisins, chopped fine, and place between
the layers and over the top.
PRISON CAKE.
One cupful of butter, two cupfuls of powdered sugar, one cup-
ful of sweet milk, three cupfuls of flour, whites of eight eggs,
three teaspoonfuls of Equity baking-powder.
DARK PART. One cupful of butter, two cupfuls of dark brown
184 CAKE.
sugar, one cupful of molasses, one cupful of sour milk, four cup-
fuls of flour, one teaspoonful of soda, yolks of eight eggs, one
pound of currants, one pound of raisins, all kinds of spices; bake
in jelly-pans. When cold, put together with the following icing :
The white of one egg, thoroughly beaten, the grated rind of two
and the juice of three lemons, and powdered sugar enough to
make a thick frosting; then put together, first dark, then light,
with frosting between, on top and sides.
CREAM SPONGE CAKE.
Three eggs, beaten separately, one cupful of sugar, one cupful
of flour, two tablespoonfuls of cold water, two teaspoonfuls of
Equity baking-powder. Beat the sugar and yolks of the eggs till
thick, add the water and flour, with the baking-powder; lastly,
the whites of the eggs. Bake in layers, and make the cream as
follows: One-half pint of sweet milk, one-half teacup of sugar,
one tablespoonful of cornstarch; flavor to taste. When the milk
comes to a boil, stir in the yolk and cornstarch, previously wet
with a little cold milk; boil three minutes, take it off the fire, add
the sugar and the beaten white; let it get cold before putting
between the layers. Add one egg.
ROLLED JELLY CAKE.
If the directions for making this cake are carefully observed,
there will be no such thing as a failure in making it. The eggs
are not beaten separately, and the faster the cake is put together
the better it will be. Take two coffeecupfuls of granulated sugar,
two teacupfuls of sifted flour, two heaping teaspoonfuls of Equity
baking-powder, pinch of salt; into this break six eggs, beat all
well together, turn into tins, and bake in a quick oven to a light
brown; when done, turn out on a moulding-board, and spread
with jelly; roll carefully, and wrap each roll in a clean napkin.
COCOANUT BALLS.
Two cupfuls of sugar, three-fourths cup of butter, three-fourths
cup of milk or water, whites of six eggs, two teaspoonfuls of
Equity baking-powder; flavor with lemon, Bake in square pie-
pans. When the cakes are done and cold, cut into square pieces.
CAKE. 185
FROSTING. Two cupfuls of sugar, eight tablespoonfuls of water;
boil until it "ropes" from the end of the spoon, turn while hot
upon the beaten whites of two eggs, beat well, and use it hot;
dip the cake first into the icing then into grated cocoanut.
ORANGE CAKE.
Two cupfuls of sugar, two and one-half cupfuls of flour, two-
thirds cupful of sweet milk, four eggs. Put three teaspoonfuls
of Equity baking-powder into the flour before adding it to the
other ingredients. Beat the eggs and sugar as for sponge cake,
then add the milk and flour, with a little salt. For frosting,
whites of two eggs, two cupfuls of powdered sugar, to which add
the juice and grated rind of two oranges, and put together.
This is a very accommodating cake when butter is scarce; can be
used for any kind of layer cake, or it is very nice baked in a loaf.
ICE CREAM CAKE. ^
Make a good sponge cake, bake half an inch thick in jelly-pans,
and let them get perfectly cold; take a pint of very thick, sweet
cream, beat until it looks like ice cream, add one cupful of sugar
and flavor with vanilla; blanch and chop a pound of almonds,
stir into the cream, and put very thick between each layer.
LITTLE GOLD CAKES.
The yolks of eight eggs, three cupfuls of flour, two cupfuls of
sugar, one-half cupful of butter, one cupful of sweet milk, two
teaspoonfuls of baking-powder; flavor to taste. Bake in small
fluted pans.
RICE CAKES.
Take four pounds of flour, one pound of ground rice, two
pounds of sugar, one pound of butter, ten eggs, one-half pint of
cold water, one-half ounce of ammonia, dissolved in the water,
and added immediately to the other ingredients before mixing,
flavor with lemon, wash with beaten egg and dust with broken
sugar on top before putting in the oven.
ALMOND CAKES.
Whites of eight eggs, beaten to a froth, stir into them one
186 CAKE.
pound of powdered sugar, for half an hour, one-half pound of
almonds, chopped, and flour sufficient to make a thick dough.
Drop on buttered tins dusted with flour. Put in cinnamon to
suit the taste.
SPONGE DKOPS.
One and one fourth pounds of sugar, nine eggs, one ounce of
ammonia, one-half pint of sweet milk; flavor with lemon; one
pound of flour. Drop on buttered pans and bake in a hot oven.
SHREWSBURRY CAKES.
Four pounds of flour, two pounds of sugar, two pounds of
butter, eight eggs, one pint of milk, one and one-half ounces of
ammonia, lemon to taste. Drop on tins and bake.
CITRON CAKES.
Four eggs, whites and yolks beaten separately, then together,
with one-half pound white powdered sugar; stir one-half hour;
one-fourth pound of chopped citron, and the same of chopped
almonds; flour enough for thick dough, and bake like the above.
LEMON JUMBLES.
One egg, one teacupful of sugar, one-half teacup of butter,
three teaspoonfuls of milk, juice of two small lemons, and the
grated rind of one, one level teaspoon of cream-tartar, one-half
(small) teaspoon of soda. Mix into a soft dough, handle as little
as possible, roll very thin cut into round cakes and bake in a quick
oven.
NEW YEAR'S COOKIES.
One and one-fourth pound of sugar, one pound of butter, one-
half pint of cold water, three and one-fourth pounds of flour,
one teaspoonful of soda, dissolved in warm water, four tablespoon-
fuls caraway seed, sprinkled through the flour. Rub the butter,
or, what is better, chop it up in the flour; dissolve the sugar in
the water; mix all well with the beaten eggs, cut with a round
mould, and bake quickly. Keep in a cool, dry place, in a stone
crock. They are very nice. Add two eggs.
CAKE. 187
LEMON COOKIES.
One pint of granulated sugar, one cupful of butter, one quart
of flour, four eggs, leave out the white of one, three teaspoonfuls
of Equity baking-powder, juice and grated rind of one lemon.
Beat the sugar, butter and eggs to a cream; add the juice and
grated rind of one lemon, sift the baking-powder with the flour,
mix together, and mould as lightly as possible. After cutting
the paste into cakes, wash the tops with the white of an egg,
beaten to a froth, and sprinkle over with granulated sugar, and
bake.
SOUR CREAM COOKIES.
Two cupfuls of white sugar, one of sour cream, one teaspoon-
ful each of soda and nutmeg, one egg, piece of butter the size of
an egg, little salt. Beat the sugar and egg to a cream, add the
butter and cream, next the nutmeg, and mix in flour enough to
make a soft dough; roll out, cut into cakes, and bake in a hot
oven.
GOOD COOKIES.
Two cups of white sugar, one cup of nice fresh lard, two eggs,
well beaten, one cup of sweet milk, one teaspoonful of soda, two
teaspoonfuls of cream -tartar. Stir lard and sugar to a cream,
add the beaten eggs, the milk with soda, the cream-tartar with
the flour; flavor to taste; mix very soft, and bake quickly.
SUGAB COOKIES.
One pound of granulated sugar, three-fourths of a pound of
butter, one-half pint of buttermilk, one-half ounce of soda,
flour to make very soft. Eoll thin and bake in a hot oven.
SAND TABTS.
One pound of sugar, two pounds of flour, three-fourths pound
of butter, one-half cup of sweet milk, yolk of one egg. Cut in
diamonds, wash the top with white of egg, sprinkle with sugar
and cinnamon. Bake quickly.
EXCELLENT JUMBLES.
One cupful of butter, two of white sugar, one cupful of sweet
188 CAKE.
cream, one teaspoonful of soda, one egg, little nutmeg. Flour
enough to stiffen so as to bake in rings.
RING JUMBLES.
Three coffeecupfuls of powdered sugar, two cupfuls of butter,
four eggs, beaten separately, flour enough to make a soft dough,
tablespoonful of rose water. Paper a pan, and with a spoon,
form rings of the dough, leaving a hole in the middle. Bake in
a hot oven.
LADY'S FINGEKS.
Two coffeecupfuls of powdered sugar, ten eggs, one quart of
sifted flour, flavor with lemon, pinch of salt. Beat eggs and sugar
as light as for sponge cake; sift in with flour one teaspoonful of
baking-powder, and stir slowly. Drop upon white paper, in long
narrow cakes; bake in a very hot oven. They are nice dipped in
chocolate icing. When done, spread with jelly, and put together.
ALMOND CHEESE CAKES.
Take one-half pound of sweet almonds, blanch and put them
in cold water. Take them out and wipe them dry; beat them in
a mortar, fine, and quickly drop in a few drops of rose water to
prevent oiling; add one and one-half cupfuls of powdered sugar,
and the grated rind of one lemon, the yolks of eight eggs. Beat
the whole mixture together until it becomes white and frothy;
butter small patty-pans, cover with puff paste, and fill them
with this mixture; grate sugar over them, and bake in a gentle
oven. Serve cold.
LEMON CHEESE CAKES.
One-fourth pound of butter, yolks of two eggs and white of
one, the grated rind and juice of two lemons, one-half pound
of loaf sugar. Beat the eggs light, melt the butter, and put it in
last. Make and bake like almond cheese cakes.
BUTTER BISCUIT.
One cupful of sugar, one small cupful of butter, one egg, one-
fourth teaspoon of soda, one-half of cream-tartar, flour to roll
them nicely. Bake quickly.
CAKE. 189
ALMOND JUMBLES.
Two cupf uls of powdered sugar, three cupfuls of flour, one-half
cup of butter, one cup of sour milk, five e*ggs, one tablespoonful
of rose water, three-fourths pound of blanched and chopped
almonds, one teaspoonful of soda, dissolved in warm water.
Cream butter and sugar, stir in the beaten yolks, the milk and
flour, the rose water and the almonds; lastly, the beaten whites.
Drop in rings, on buttered paper, and bake quickly. You may
substitute grated cocoanut for almonds.
BOSTON CREAM CAKES.
One-half pint of boiling water, two-thirds cup of butter, five
eggs, two cupfuls of flour. Boil water and butter together; while
boiling, stir in the flour, and boil five minutes; take it off the fire,
and when it gets cold, add the eggs, beaten separately, and stir
with the hand to a smooth paste. Grease a dripping-pan, and
drop a tablespoonful of this mixture for each cake; rub the top
of each cake with the white of an egg, beaten to a froth. Bake
in a hot oven twenty minutes. They will be hollow inside.
THE CREAM. One pint of sweet milk, two eggs, one-half cup
of sugar, one tablespoonful of cornstarch. Let the cream come
to a boil, then stir in the cornstarch and the yolks of the eggs,
well beaten; boil two minutes, set off, add the sugar, and the
whites, beaten to a stiff froth; flavor with lemon. Cut off the
tops of the cakes and fill them with the cream.
CREAM PUFFS.
One cupful of hot water, one-half cup of butter. Boil to-
gether, and while boiling, stir in one cupful of flour; let it boil
three minutes, set it off the stove and let it get perfectly cold,
then stir in three eggs (not beaten). Stir with the hand to a
smooth paste, drop a dessertspoonful on a buttered tin. Bake
in a hot oven, and when cold fill with the above cream, and sift
powdered sugar over them.
CRULLERS AND DOUGHNUTS.
To fry doughnuts use one-third suet, to two-thirds lard. Of
course, the suet must be, like the lard, of the very nicest and
190 CAKE.
sweetest kind. I find good beef drippings, such as one saves
from roasts, to be very nice for this purpose. Not only are the
doughnuts better flavored, when fried in this way, but I find that
it is also an advantage in the way of economy, as the lard and '
tallow so used together will fry many more cakes than an equal
quantity of lard will as the latter prevents fat-soaking. Fat-
soaked doughnuts have always been a great horror to me, and I
have noticed the making of them to be the failure of many in-
experienced cooka. The great cause of the trouble is that the fat
is not boiling hot when the cakes are put in. When the cakes
do not rise to the surface within a few seconds after they are put
in, then the fat is not hot enough and yet you must never let the
fat be so hot as to emit a blue smoke or your cakes will be dark-
colored and bitter. But in this, as in everything else, practice
makes perfect.
RAISED CONNECTICUT DOUGHNUTS.
One pint of sweet milk, four eggs, one teacupful each lard
and yeast, one teaspoonful each cinnamon, salt, and nutmeg, two
cupfuls of white sugar. Warm the milk, add the lard and yeast,
stir as thick as griddle-cakes; set over night. In the morning,
add the beaten eggs, with the rest of the ingredients, and mix
like biscuit dough; when light, cut with a small, round cutter,
and let them stand on the moulding-board till light; fry in hot
lard, and roll in powdered sugar, when done.
RAISED DOUGHNUTS.
Three cupfuls of sweet milk, one cupful of yeast, flour to make
a thick batter. Set this sponge over night. In the morning,
add one cupful of sugar, one-half cupful of butter, nutmeg or
cinnamon to taste, one saltspoonful of salt, flour enough to roll
out like biscuits. Knead well and set to rise. W T hen light roll
out and cut into cakes, and let them get light and fry in hot lard.
PLAIN DOUGHNUTS.
One and one-half cupfuls of sweet milk, one and one-half cup-
fuls of buttermilk, one-half cup of sugar, one small teaspoon-
ful of soda, two teaspoonfuls of cream-tartar, even teaspoonful
CAKE. 191
of Equity baking-powder, two eggs, well beaten. Mix very soft,
season with nutmeg. Fry in hot lard.
DOUGHNUTS Very fine.
One cupful of powdered sugar, one pint of sweet milk, three
teaspoonfuls of Equity baking-powder, two eggs, piece of butter
the size of an egg, one-half nutmeg. Beat the sugar, butter
and eggs together till very light, add the milk and flour, with the
baking-powder; mix very soft, roll out an inch thick, cut with a
round cutter, not larger round than a walnut, with a hole in the
center. You can get one made at any tin shop for a trifle. The
beauty of the doughnut is to have it in shape like a ball. Fry
in hot lard, and when done, roll in powdered sugar.
DOUGHNUTS.
Mix by sifting two or three times, two heaping teaspoonfuls of
Equity baking-powder, with one quart of flour; beat two eggs
with one coffeecup of sugar, adding a teacupful of new milk (or
better, if at hand, half milk and half cream), and season with
nutmeg. Mix all together, reserving a little flour for rolling out.
Fry in hot lard.
CREAM DOUGHNUTS.
One teacupful of sour cream, two of buttermilk, two of sugar,
three eggs, one teaspoonf ul each salt, soda, and cinnamon. Flour
to roll out rather soft, cut into strips and twist. Fry immediately.
CRULLERS. (No. 1.)
Four eggs, six heaping tablespoonfuls of fine sugar, four table-
spoonfuls each of melted butter and sweet milk, one teaspoonful
of Equity baking-powder. Flavor with lemon. Mil these in-
gredients well, then add flour enough to roll soft, cut into narrow
strips, braid in fancy shapes and fry immediately. If the whole
is carefully done, the crullers will come out very light-colored
and nice.
CRULLERS. (No. 2.)
Three eggs, one-half pint of buttermilk, two cupfuls of sugar,
one cupful of butter, half a nutmeg, teaspoonful of cinnamon,
192 CAKE.
teaspoonful of salt, flour enough to make them roll nicely.
Beat the eggs separately. Roll out, cut into shapes, and fry in
hot lard.
CKUIXERS. (No. 3.)
Six eggs, one coffeecupful sugar, six tablespooufuls melted
butter, four of sweet milk, one teaspoonful soda in the milk, two
teaspoonfuls cream-tartar in the flour, one teaspoonful of ginger,
half of a small nutmeg (or any other seasoning), flour to roll out;
fry in hot lard. If the lard is not fresh and sweet, slice a raw po-
tato, and fry before putting in the cakes.
NOTHINGS.
Three well beaten eggs, one teaspoonful of salt, flour enough
for a very stiff paste. Roll out, and cut into very thin cakes and
fry like crullers; put two together with jam or jelly, and sprinkle
with powdered sugar.
MOONSHINES.
Two eggs, one tablespoonful of butter, one teaspoonful of salt.
Beat the eggs very light, add the butter and salt, beat five min-
utes; mix very stiff, roll out in a thin sheet, cut in square pieces
with a knife, slit in six bars; pass two knitting-needles under
every other strip, spread the needles as far apart as possible, and
with them, hold the moonshines in the fat until a light brown.
Only one can be fried at a time. They are very nice to set on the
table for a tea party.
COMFITS.
One cupful of sugar, one cupful of sweet milk, three cupfuls
of flour, two eggs, one teaspoonful of lemon, pinch of salt, two
teaspoonfuls of Equity baking-powder. Fry in hot lard. Dip
in by the spoonful.
TRIFLES.
One quart of flour, one cupful of sugar, two tablespoonfuls of
melted butter, a little salt, two teaspoonfuls of Equity baking-
powder, one egg, and sweet milk sufficient to make it rather stiff.
Make and fry like moonshines.
CAKE. 193
GINGER BREAD.
Ginger bread and cakes require a moderate oven; snaps a quick
one. Snaps will not be crisp if made on a rainy day. If cook-
ies or snaps become moist in keeping, put them in the oven and
heat them for a few minutes. Always use New Orleans or Porto
Kico molasses, and never syrups. Soda is used to act on the
"spirit" of molasses.
GINGER BREAD.
One cupful each of molasses, brown sugar, and sweet milk,
one small cup of butter, three eggs, three cupfuls of flour, two
teaspoonfuls of cream-tartar, one of soda, one teaspoonful each
of ginger and cloves. Bake in two shallow pans.
SOFT GIXGER BREAD.
One cupful of brown sugar, one of molasses, three-fourths of
a cupful of cold water, three cupfuls of flour, one-half cup of
shortening, one egg, three teaspoonfuls of soda. Bake in a large
dripping-pan. One teaspoonful of ginger.
GINGER BREAD Very nice.
One cupful each molasse, brown sugar, and sour cream, three
cupfuls of flour, three eggs, one teaspoonful each of soda, cin-
namon, and ginger, one-half teaspoon of salt, two teaspoonfuls
of baking-powder. Bake as the above recipe.
THE BEST OF GINGER BREAD.
One cupful of New Orleans molasses, three tablespooufuls of
brown sugar, nine tablespoonfuls of melted butter, or nice drip-
pings, three teacupfuls of flour, one cupful of boiling water, two
teaspoonfuls of soda, one tablespoonful each of cinnamon and
ginger. Set the molasses and sugar on the stove, in a tin pan,
and let it come to a boil; put in the melted butter, next the boil-
ing water with the soda, next the spices and flour; beat all the
lumps out, and put in the oven as soon as you can. The secret
in making this ginger bread is not to get it too stiff. You must
use judgment in regard to flour, as some flour thickens more
than others.
194 CAKE.
HARD GINGER BREAD.
Five pints of flour, two coffeecupfuls of butter, one quart of
molasses, half pint of sweet milk, two teaspoonfuls of soda; mix
the milk, molasses, and flour together, melt and add the butter;
roll out on the sheets. To make it glossy, rub over the top, just
before putting into the oven, one well beaten egg.
SPONGE GINGER BREAD.
One cupful of sour milk, one of molasses, one-half cup of
butter, two eggs, one teaspoonful of soda, one tablespoonful of
ginger, three cupfuls of flour; put butter, molasses and ginger
together, make them quite warm, add the milk, flour, eggs and
soda; bake as soon as possible.
GINGER COOKIES.
Two cupfuls of molasses, one cupful of butter or lard, one
tablespoonful of ginger, one tablespoonful of soda, dissolved in
three tablespoonfuls of boiling water, one egg; mix very soft.
GINGER COOKIES -Extra fine.
Five eggs, two cupfuls of New Orleans molasses, two cupfuls
of brown sugar, two cupfuls of butter, two teaspoonfuls of soda,
dissolved in one tablespoonful of hot water, one tablespoonful
of ginger. Beat the eggs very light, then stir in the rest of the
ingredients, turn into the flour and mix hard enough to roll nicely.
I usually use one cupful of butter and one of lard.
GINGER COOKIES.
Two cupfuls of brown sugar, one of molasses, one cupful of
butter, one tablespoonful ginger, one teaspoonful of alum, two
teaspoonfuls of soda, one cupful of boiling water. Dissolve the
alum in the hot water. Mix rather stiff, roll out little thicker
than sugar cookies; bake in a quick oven. This recipe makes
nice, hard ginger bread, such as bakers make.
MOLASSES JUMBLES.
One cupful of melted butter, two cupfuls of molasses, one cup-
ful of- cold water, two teaspoonfuls of soda, two eggs, one table-
CAKE. 195
spoonful of ginger. Make them thick enough to drop from a
spoon. Bake in a hot oven.
GINGER DROP CAKES.
One cupful each of molasses, brown sugar, lard, and sour milk,
four and a half cupfuls of flour, one tablespoonful each of cinna-
mon and soda, one teaspoonful each of ginger and cloves. Drop
by the spoonful on tins, and bake in a hot oven.
GINGER SNAPS. (No. 1.)
One pint of molasses, one cupful each of brown sugar and but-
ter, one teaspoonful of soda, one tablespoonful of ginger. Set
the molasses on the stove and boil hard five minutes. Set it off,
let it get cold. While the molasses is cooling, rub the butter
and sugar to a cream, then add it to the molasses, with the soda
and ginger. Make into a stiff dough, roll very thin, cut into
round cakes, and bake in a quick oven.
GINGER SNAPS. (No. 2.)
One cup of molasses, one cup of brown sugar, one-half cup of
boiling water, in which dissolve one teaspoonful of soda; mix all
the ingredients well together, add one teaspoonful each of ginger
and allspice, and last of all add two-thirds cup of melted butter;
mix stiff enough to roll nicely; roll very thin, cut into round
cakes, and bake in a hot oven.
BAKERS' GINGER SNAPS.
One quart of New Orleans molasses, two and one-half teacup-
fuls of brown sugar, two teacupfuls of lard, well packed, two
tablespoonfuls of soda, one tablespoonful of cloves, two table-
spoonfuls of ginger. Mix the ingredients well together, and
knead in flour until very hard. Work them as you would bread,
half an hour, or until the dough cracks. Koll very thin, and cut
as small as a silver dollar. You can get the cutter ?uade at any
tin shop, for a trifle. The cutter should be made so as to cut ten
at one time. Bake in a hot oven. When they are all baked, let
them get cold, then put them in a stone jar.
196 CAKE.
GINGER NUTS.
Six pounds of flour, one pound and a quarter of butter, rub-
bed into the sugar, one pound and three-quarters of sugar, one
quart of molasses, four ounces of ginger, one nutmeg, and
some cinnamon. The dough should be stiff, and kneaded hard
for a long time. Cut into small cakes. They will keep good,
closely covered in a stone jar, for many months.
SUPERIOR GINGER CAKES.
Four eggs, one cupful of sour milk, one quart of molasses, one
cupful of sugar, one cupful of butter, one cupful of lard, one
tablespoonful of ginger, one even tablespoonful of soda, beaten
into the molasses. The eggs and sugar should be beaten as for
cake; the butter worked into the flour; after working the ingre-
dients thoroughly, handling the dough as little as possible. Flour
the board and rolling-pin well, as the dough should be as soft
as can be handled. Koll a quarter of an inch thick; cut into
cakes and bake in a quick oven.
GINGER" SNAPS.
One large cupful of butter and lard mixed, one coffeecupful
of brown sugar, one cupful of molasses, one-half cup of cold
water, one tablespoonful each of ginger, and cinnamon, one tea-
spoonful of cloves, one teaspoonful of soda, dissolved in warm
water. Flour for pretty stiff dough. Roll very thin and bake
quickly.
CRISP GINGER SNAPS.
One pint of molasses, one cupful of lard, and a little salt, three
tablespoonf uls of vinegar. Heat all together and after removing
from the stove, add one even tablespoonful of soda and one table-
spoonful of ginger. When cool, mix in enough flour to make it
stiff. Roll very thin; bake quickly.
CONFKCTIONKRY.
To PREPARE SUGAR FOR CANDIES.
Put a coffeecupful of water for each pound of sugar, into a
porcelain kettle, over a slow fire. Put in, for each pound, say
half a sheet of isinglass, and half a teaspoon of gum arabic, dis-
solved together. Skim off all impurities, and flavor to your taste.
All sugar for candy is prepared thus, and then boiled till, when
drawn into strings and cooled, it snaps like glass. A little hot
vinegar must be put to loaf sugar candy, to prevent its being too
brittle. Candies made thus, can be colored with boiled beet
juice, or saffron, and it can be twisted, rolled, and cut into any
form. It can have almonds, cocoanut, hickorynuts, Brazil, or
peanuts, sliced, or chopped and put in. It can be flavored with
vanilla, rose, lemon, orange, cloves, cinnamon, or anything you
please.
MOLASSES CANDY.
One cupful of granulated sugar, one cupful of molasses, one-
fourth cup of water, piece of butter the size of an egg. Boil
hard, stir all the time. Try it by dipping a little in water.
When done, let it get cool enough to handle, and pull until it
becomes white. If you wish, put in a cupful of hickorynut
meats; pour on buttered pans, and let it get cold.
IOE CREAM CANDY.
Put three cupful s of white sugar in an iron kettle with little
less than half a cup of vinegar, or the juice of one large lemon,
one and a half cupfuls of water, and butter the size of a hick-
orynut. Do not stir the ingredients, but put over a hot fire and
198 CONFECTIONERY.
boil, until dropping in a little water, it will be quite hard; add
flavoring just as it is done; pour into buttered plates; pull as
soon as it can be handled. If you want taffy, do not boil quite
so long. This recipe makes splendid chocolate candy, by merely
adding a cupful of grated chocolate when you first put it on to
boil. If you do not pull it, you will have chocolate caramels.
It is very nice when pulled.
CHOCOLATE CARAMELS.
One cupful molasses, one-half cup of sugar, one-third cup of
milk, two and one-half squares of chocolate, butter size of a small
egg. Grate the chocolate fine, and boil until stiff; pour into
buttered pans to cool; before cold, mark off in little squares.
CHOCOLATE CREAMS.
INSIDE. Two cupfuls of sugar, one cupful of water, one and a
half tablespoonfuls of arrowroot, one teaspoonful of vanilla.
OUTSIDE. Half a pound of chocolate. Directions : For inside,
mix the ingredients, except the vanilla; let them boil from five
to eight minutes; stir all the time. After this is taken from the
fire, stir until it conies to a cream. When it is nearly smooth,
add the vanilla and make the cream into balls. For outside,
melt the chocolate, but do not add water to it. Roll the cream
balls into the chocolate while it is warm.
MARSHMALLOWS.
Dissolve half a pound white gum arabic in one pint of water,
strain, and add one-half pound of fine sugar, and place over the
fire, stirring constantly until the syrup is dissolved and all of the
consistency of honey. Add gradually, the whites of four eggs,
well beaten. Stir the mixture until it becomes somewhat thin
and does not adhere to the finger. Flavor to taste with vanilla,
and pour into a tin slightly dusted with powdered starch, and
when cool, divide into small squares.
BUTTER SCOTCH.
Three pounds A coffee sugar, a quarter of a pound of butter,
half a teaspoon of cream-tartar, and the same of extract of lemon;
CONFECTIONERY. 199
add only enough water to dissolve the sugar; boil without stir-
ring, till it will easily break when dropped into cold water, and
when done, add the lemon; pour into a well buttered dripping-
pan a quarter of an inch thick, and when partly cold, mark off
into small squares.
CREAM WALNUTS.
Two cupfuls of sugar, two-thirds cup of water. Boil without stir-
ring until it will spin a thread; flavor with vanilla. Set off into
dish with little cold water in ; stir briskly until white and creamy.
Have walnuts, shelled; make cream into small, round cakes with
your fingers; press half a walnut on either side, and drop into
sifted granulated sugar. For cream dates, take fresh dates, re-
move stones, and fill center of dates with this same cream. Drop
into sugar.
HOARHOUND CANDY.
Boil two ounces dried hoarhound in a pint and a half of water
for about half an hour, strain, and add three and a half pounds
of brown sugar; boil over a hot fire until sufficiently hard; pour
out in flat, well greased tins and mark into sticks or small squares
with a knife, as soon as cool enough to retain its shape.
CANDIED POPCORN.
Put into an iron kettle one tablespoonful of butter, three of
water, one teacupful of white pulverized sugar. Boil until ready
to candy, then throw in three quarts of nicely popped corn. Stir
briskly till candy is evenly distributed over corn. Take kettle
from fire, stir until it is cooled a little and you have each grain
separate and crystalized with sugar, taking care that the corn
does not burn. Nuts of any kind can be prepared in the same
way.
KISSES.
Beat the'whites of four eggs to a stiff froth, stir into them half
a pound of powdered sugar; flavor with lemon or rose; continue
to beat until very light, then drop, half the size of an egg, and a
little more than an inch apart, on well buttered letter paper; lay
the paper in a dripping-pan and place in a hot oven. Bake till a
light yellow ; a little ammonia makes them light.
200 CONFECTIONERY.
MERINGUES.
Whites of six eggs, nine ounces of powdered sugar, one-half
pint of cream (whipped), three ounces of sugar with the cream, a
slight flavoring of vanilla. Whip the eggs to a very stiff froth;
add three drops of vanilla, and mix in the sugar, by turning it
all over the eggs at once, and cutting it together very carefully.
Sprinkle sugar over a tin platter, and on it place a tablespoonful
of this mixture at convenient distances apart; smooth the tops
and sprinkle a little sugar over them. The secret in making
the?n is in baking. Put them in a moderate oven and let the
doors be open, for thirty-five minutes. They should not be al-
lowed to color during that time. They should be in the oven
three-fourths of an hour. Brown slightly toward the last. While
warm, scoop out the inside and fill with whipped cream, and
stick two of them together.
ALMOND MACAROONS.
Prepare the almonds the day before you make the cakes, by
blanching them in boiling water, stripping off the skms, and
pounding them, when perfectly cold, a few at a time, in a mortar,
adding from time to time, a little rose water; when beaten to a
smooth paste, stir into a pound of sweet almonds, one tablespoon-
ful of essence of bitter almonds; cover closely, and set away in a
cold place until the next day. Then to a pound of meats allow
one pound of powdered sugar, the beaten whites of eight eggs,
one teaspoonful of nutmeg. Stir the sugar and whites of the
eggs lightly together, then whip in gradually the almond paste.
Line a baking-pan with buttered white paper, drop the mixture
upon the pan, being careful not to drop them too close to each
other or they will run together. Sift powdered sugar thickly
upon each, and bake in a hot oven. Try the mixture first, and
if not thick enough, beat in more sugar. In baking macaroons
and kisses, use washed butter for greasing the tins, as lard or salt
butter gives an unpleasant taste.
CUSTARDS, CREAMS, BTC.
A good rule for custard is five eggs to a quart of milk, and a
tablespoonful of sugar to each egg. A small pinch of salt and
two tablespoonfuls of cornstarch, dissolved in a little cold milk,
and added to the custard, improves it very much. Creams and
custards that are frozen, must have at least one-third more sugar
than those which are not to undergo this process. In heating
the milk for custards, do not let it quite boil before adding the
yolks. Take the scalding milk from the fire, and instead of
pouring the beaten eggs into it, put a teaspoonful of the milk to
them, beating well all the while, adding more milk as you mix,
till you get it all in. Eeturn all to the fire, and scald until the
mixture is of the right consistency. Fifteen minutes should
thicken a quart. Stir constantly. Custards are much nicer and
lighter if the yolks and whites are beaten separately, the latter
stirred in at the last.
To WHIP CREAM.
First, let the bowl and the whisk be not only scrupulously
clean, but let them be cold. If a whisk has been hanging in the
hot atmosphere of a kitchen, it is not fit to whip cream with.
The whisk as well as the bowl should be rinsed in cold water be-
fore they are used. The old fashioned osier whisk is preferable
to a tinned one. Let the operation be carried on in the pantry,
or in a room where there is no fire, and when the weather is hot,
place the bowl on ice, or in a larger bowl containing cold water.
As to the mode of whipping, the whisk should be held lightly in
the hand, and we know no better expression to describe the way
to work than that the whisk should be used in a playful manner.
202 CUSTARDS, CKEAMS, ETC.
Some cooks will put into the cream a small quantity of gelatine,
dissolved in milk, or the white of an egg, or a pinch of gum
tragacanth, all of which will, no doubt, help the frothing.
SNOW CUSTARD.
One quart of sweet milk, five eggs, pinch of salt, two table-
spoonfuls of cornstarch; flavor with lemon. Set the milk on top
of the stove in a clean vessel, then separate the eggs, beat the
whites into a stiff froth; when the milk is scalding hot, slip the
whites on top of the milk, turning them gently, so that they will
not cook, then lift them out on a plate; whip up the yolks, with
one cup of sugar, stir the scalding milk into the eggs gradually;
set it on the stove, and let it come to a boil; add the salt and the
cornstarch, stirring all the time the milk is scalding. The very
moment it comes to the boiling point, lift it off if it boils it will
curdle flavor to taste with lemon or vanilla; let it get cold, put
it in a glass dish, and put the froth on top.
BAKED CUSTARD.
One quart of sweet milk, four eggs beaten separately, five table-
spoonfuls of sugar, mixed with the yolks, nutmeg and vanilla.
Scald but not boil the milk; add by degrees to the beaten yolks,
and when well mixed, stir in the whites; flavor, and pour into
a deep dish, or custard cups of white stone-china. Set these in
a pan of hot water, grate nutmeg upon each and bake until firm.
Eat cold, from the cups.
STEAMED CUSTARD.
Make the same as for baked, and steam until they are firm in
the center.
CREAM CUSTARD.
One pint of cream, one pint of milk, one cupful of sugar, one-
half cup of cornstarch, whites of four eggs. Boil the milk and
cream together, and while boiling, add the sugar and cornstarch,
dissolved in a little cold milk; add the whites of eggs, beaten to
a stiff froth; just before you take it off, stir them lightly; boil
five minutes after you put in the cornstarch. Flavor with lemon,
CTJSTARDS, CREAMS, ETC. 203
almond, vanilla or raspberry. It is nice to pour into cups, hav-
ing a few drops of different flavor in each. You can mould it in
a mould. Serve cold with cream.
COFFEE CUSTARD.
Mix one egg with a cupful of fresh ground coffee, and pour on
it a pint of boiling water; boil five minutes, pour in a cupful of
cold water, let it stand ten minutes, pour it off clear into a sauce-
pan, add a pint of cream, and boil; beat eight eggs, yolks and
whites separately; beat the yolks and one cupful of sugar till
very light, and pour the boiling mixture over this, Stirling it well.
Set the whole in boiling water, and stir till it thickens; then add
the whites, and stir lightly. Put in cups, and serve cold.
TAPIOCA CUSTARD.
Three tablespoonfuls of tapioca, one quart of sweet milk, one
egg, and the yolks of three more, one cupful of white sugar.
Soak the tapioca in the milk for two hours, then boil till tender;
add the sugar and the beaten eggs, remove it from the fire, and
make a frosting of the reserved whites of eggs; spread over the
top, and place in the oven to brown slightly. Serve cold.
APPLE SNOW.
Pare and slice six good sized apples, steam until tender, then
rub them through a colander, and set where they will get ice cold.
When cold, add the grated rind and juice of one lemon, one cup-
ful of sugar, and the whites of four eggs. Beat all to a froth,
and serve immediately, in a deep glass dish. Dot with currant
jelly, and eat with cream.
APPLE FLOAT.
Fill a deep glass dish half full of soft custard, and then heap
up with apple snow. Make the custard with yolks of eggs.
CHOCOLATE CUSTARD.
Two sections of chocolate, one quart of sweet milk, one cup-
ful of sugar, yolks of six eggs, one tablespoonful of cornstarch.
Beat the chocolate and starch smooth in separate cups with milk,
204 CUSTARDS, CREAMS, ETC.
and boil the rest of the milk. Add the chocolate and starch, and
last of all, the eggs, stirring constantly, until the mixture is
smooth. It is to be eaten with white cake, made with the whites
of the eggs.
WHIPPED SYLLABUBS.
One pint of rich, sweet cream, one-half cup of powdered sugar,
one cupful of currant jelly, vanilla or other extract, one large tea-
spoonful. Sweeten the cream, and when the sugar is thoroughly
dissolved, beat to a stiff froth; lastly, stir in the jelly and season-
ing, carefully. Serve at once, heaped in glasses, and eat with
cake.
WHIPPED CREAM.
Whites of four eggs, one cup and a half of cream; flavor with
vanilla. Whip all together to a stiff froth, put it in a glass dish,
dot it with currant jelly, and serve with cake.
FRUIT WHIPS.
Fill a glass dish one-third full of any kind of preserved berries,
and fill up with whipped cream.
ITALIAN CREAM.
One pint of cream, one pint of milk, or, use one quart of milk
if cream cannot be had, eight eggs, one-half box of gelatine,
soaked in a little cold water; flavor with vanilla. Put the cream
and milk in a custard kettle, set it on the stove, and when the
cream comes to a boil, stir in the gelatine, the well beaten yolks
of eggs, with one cupful of sugar; stir all the time till it thick-
ens like custard, set it off and stir in lightly the whites of the
eggs. Put it in a glass dish, and set in a cool place.
LEMON SPONGE.
To one -half box of gelatine, take one and one-half pints of
cold water; dissolve over the fire, then add one pound of white
sugar, rind of two and juice of three lemons. Boil all together
for a few minutes. When nearly cold, add the whites of three
eggs, beaten to a froth. Beat all well together, then set it in a
CUSTARDS, CREAMS, ETC. 205
cool place. When it begins to thicken, stir thoroughly; let
stand again and beat as before. The oftener this is repeated the
whiter it will become. Pour into moulds; serve with cream.
One-half this recipe is enough for six persons.
FRENCH ICE CREAM.
One quart of sweet cream, yolks of four eggs, one-half ounce
of gelatine, one small cupful of sugar, two teaspoonfuls of va-
nilla, or bitter almond extract. Soak the gelatine in just water
enough to cover it, for an hour. Strain, and stir into a pint of
the cream made boiling hot. Beat the yolks with the sugar, and
add the boiling mixture, beaten in a little at a time. Heat until
it begins to thicken, but do not actually boil; remove it from the
fire, flavor, and while it is still hot stir in the other pint of cream,
whipped to a stiff froth. Beat this whip, a spoonful at a time,
into the custard until it is the consistency of sponge cake batter.
Dip a mould in cold water, pour in the mixture, and set on the
ice to form,
CHARLOTTE RUSSE.
First, line the moulds with sponge lady-fingers you can get
them at the bakery, and, if fresh, are very nice, and saves much
trouble pack them around the sides of the mould, which should
be about as deep as the fingers are long, so that they will keep in
place firmly; stick them together with jelly. Second, pour a
teacupful of boiling water over half a box of gelatine, and dis-
solve it thoroughly. Then take oce pint of thick cream from the
ice, and whip it until it thickens; then pour in briskly, the gela-
tine, two teaspoonfuls of vanilla, the whites of seven eggs,
beaten to a froth, and one teacupful of powdered sugar; fill the
mould to the top of the lady-fingers, and put in a cool place.
This will fill two good sized moulds.
CHARLOTTE RUSSE Very fine.
One pint of whipped cream, one-half ounce of gelatine, dissolved
in one gill of hot milk, whites of two eggs, one small teacupful of
powdered sugar; flavor with bitter almond and vanilla. Mix the
cream, eggs, and sugar; flavor, and beat in the gelatine and milk
206 CUSTARDS, CREAMS, ETC.
last. It should be quite cold before it is added. Line a mould
with slices of sponge cake and fill with the mixture. Set upon
the ice to cool.
CHARLOTTE RUSSE.
One ounce of gelatine, one pint of sweet milk, one of cream,
four eggs, sugar to taste; beat the sugar and yolks of eggs to-
gether until very light, boil the gelatine in the milk, and strain
over the eggs and sugar; whip the cream, which must be very
cold, to a nice froth and add to the above; flavor with vanilla.
Line the dish you wish to serve it in with sponge cake, and pour
the mixture in; then set it on ice till wanted.
CHARLOTTE RUSSE Very nice.
One pint of whipped cream, two eggs, one and one-half cup-
fuls of sugar, two-thirds of a cup of sweet milk, one teaspoonful
of vanilla, one-half box of gelatine dissolved in a little cold water.
Beat the sugar and yolks of eggs together until light, boil the
gelatine in the milk and strain over the eggs and sugar; whip the
cream and whites <oi eggs to a nice froth, and add to the custard;
add the flavoring. Line the dish with sponge cake and pour in
the mixture; set it in a cold place.
CHOCOLATE CHARLOTTE RUSSE.
Soak in cold water one ounce of gelatine; take three sticks of
chocolate, mix in a pint of cream, adding the soaked gelatine.
Put all over the fire, and boil slowly until the whole is melted;
then take off the fire, and let it cool. Take the yolks of six and
the whites of four eggs, beat very light, and stir gradually in the
mixture in turn with one coffeecupful of sugar. Simmer the
whole over the fire, but do not let it boil; then take it off, and
whip to a strong froth; line the moulds with sponge cake, and
set it on ice.
ITALIAN CREAM.
One-half box of gelatine, one quart of sweet milk, three eggs,
one-half cup of sugar. Boil the milk and stir in the dissolved
gelatine, the sugar beaten up with the yolks of eggs; boil until
as thick as soft custard, remove from the fire and stir in the whites
CUSTARDS, CREAMS, ETC. 207
of the eggs, beaten to a stiff froth. Flavor to taste. Set in a
cold place to harden. Serve on a platter with whipped cream
around it.
Moss BLANCMANGE.
Free from pebbles and sea-weeds, and wash in several waters,
one cupful of Irish moss (get that which is not pressed), let it soak in
cold water one hour, then tie it in a muslin bag, and put it in a
tin pail, with three quarts of sweet milk; set the pail in a kettle
containing hot water, and boil thirty minutes; stir occasionally
after it comes to a boil, and press the bag between the sides of the
pail, and the spoon, to get all the glutin; stir in a teaspoonful of
salt, half a cup of sugar, and flavor with anything you please.
Turn into moulds, and set away to cool. Serve with cream and
sugar.
CHOCOLATE BLANCMANGE.
Half a box of gelatine, soaked till dissolved, in as much water
as will cover it, four sticks of grated chocolate, one quart of
sweet milk, one cupful of sugar; boil milk, sugar and chocolate
five minutes, add gelatine, and boil five minutes more, stilling
constantly; flavor with vanilla, and put into moulds to cool, and
eat with cream. For a plain blancmange, omit the chocolate.
NEAPOLITAN BLANCMANGE.
Heat one quart of sweet milk to boiling; stir in one ounce of
gelatine that has been soaked in one cupful of milk for an hour,
and three-fourths of a cup of sugar. When the gelatine is dis-
solved, strain it through a muslin bag. Divide into four portions,
allowing one cupful for each. Wet one large tablespoonful of
chocolate with a little boiling water; put this in one portion, and
set on the fire, stirring until very hot, but do not let it boil.
Mix with the second portion the yolk of one egg, beaten very
light, and heat as above. Color the third with cochineal or cran-
berry juice. Wet a mould, and put the white in, and, when
cold, put in the pink, then the yellow, then the chocolate. Set
in a cold place. Loosen, by dipping the mould in warm water
for a second.
208 CUSTARDS, CKEAMS, ETC.
ORANGE JELLY.
Soak one package of gelatine in one-half pint of cold water
for one hour, add the juice of three lemons, two pounds of sugar,
one quart of boiling water; when all are dissolved, add one pint
of orange juice. Strain carefully, and set on ice till ready for
use. Eight large oranges usually make it.
LEMON JELLY.
Two ounces of gelatine, three coffeecupfuls of sugar, the juice
of five lemons, some orange peel, stick cinnamon, or other flavor-
ing, and soak together for one hour in a pint of cold water.
Add to this after the gelatine is thoroughly soaked, three pints
of boiling water, and stir until the gelatine and sugar are all dis-
solved, and then strain through a jelly bag. Pour into moulds
and set aside to cool. The moulds should be first wet with a lit-
tle white of egg and water, to prevent the jelly from sticking to
them when being turned out. Be sure that the gelatine is per-
fectly soaked before pouring on the boiling water, even though
it should take a longer time then above stated. It is better to
make the jelly the day before they are to be used, in order that
they shall have plenty of time to harden. In warm weather, use
a little more gelatine, or less water. A beautiful color can be
given to the jelly by adding a small quantity of burnt sugar.
STRAWBERRY CREAM.
After picking two pounds and one-half of strawberries, squeeze
them through a colander; add six ounces of sugar to the juice;
when the sugar is dissolved, add half a box of gelatine, soaked
as before described. Place it on the ice, stir it smooth when it
begins to set, then stir in a pint of cream, whipped. Put it in a
mould and serve with fresh strawberries around it.
Q
PEACH CREAM.
Cut eighteen fine peaches into small pieces, and boil them with
half a pound of sugar. When they are reduced to a marmalade,
squeeze them through a sieve or colander. Then add half of a
package of gelatine and a glassfull of good cream. Stir it well,
CUSTARDS, CREAMS, ETC. 209
to make it smooth, when it is about to set, then add the pint of
cream, whipped, then mould it. It makes a still prettier dish to
serve halves or quarters of fresh peaches, half frozen, around the
cream.
FREEZING CREAM.
In freezing cream, the ice and salt must be well mixed. The
patent freezers are the best in use; they will freeze the cream
perfectly smooth in ten minutes, beating it like whipped cream.
The bottom of the pail is covered with ice, pounded very fine by
putting it into an old thick bag, and pounding it with flat of an
axe, till there are no pieces larger than a walnut; set the pail con-
taining the cream into a freezer, and .fill in, with a spoon, two-
thirds of pounded ice to one-third of coarse salt, adding first a
layer of ice, then one of salt; when all is packed even to the top
of the pail, turn the crank a hundred times, then lift off the cov-
er, and pour in a quart of boiling water from the teakettle. The
philosophy of this is, that the quicker the ice and salt melts, the
sooner the cream freezes. Fill up again with ice and salt in the
same proportions as before. Turn the crank fifty times one way,
and twenty -five the other way, which only serves to scrape it
from the edge of the pail. When it turns very hard, it is frozen
sufficiently. Open the cover carefully, so as not to let the salt
water drip in; scrape down the sides, pull out the dasher, put a
cork into the cover where it came out, take out the pail, pour out
all the ice, salt and water, set back the cover, and begin to pack
over as fast as possible. This must be done unless the cream is
to be eaten in an hour or two, for the melting ice and salt be-
comes warmed from the atmosphere, and will not keep it frozen.
To freeze in a common wooden pail, with a tin pail to hold the
cream, the same operations are repeated in the packing; in freez-
ing, the tin pail should be turned around rapidly, keeping the
cream constantly agitated, and every five minutes the sides of the
pail must be thoroughly scraped down with a broad bladed
knife. Cream cannot be frozen as smoothly in this manner, but
a respectable article can be produced, but with much more troub-
le than if a patent freezer is used. If you wish to put it into
moulds, fill them as soon as you take out the beater; pack them
down well, or they will not look smooth when taken out. Lay
210 CUSTARDS, CKEAMS, ETC.
the moulds in ice and salt for three hours, and when ready to
dish, dip them in warm water for an instant; wipe, and turn the
moulds on an ice cream dish, remove gently, and serve at once.
ICE CREAM.
Three quarts of new milk, scalded. While boiling, add six
tablespoonfuls of cornstarch, dissolved in cold milk, five coffee-
cupfuls of lump sugar, three eggs, yolks and whites beaten sep-
arately, and added just before taking off the fire; add a piece of
butter the size of an egg; strain through a sieve and flavor with
vanilla or lemon. To this put two quarts of cream, whipped to
a froth, make it pretty sweet, as much of the sweetness freezes
out. Pineapple, strawberry, raspberry and all other kinds of
cream, may be made in the same way, allowing one quart of juice
of any of the fruit named, to a gallon of cream. Some object to
cornstarch, in this case use arrowroot; it makes a very much
smoother cream then when it is all made of eggs.
NICE ICE CREAM.
Two quarts of rich milk, three tablespoonfuls of arrowroot,
the whites of six eggs, or three whole ones, two coffeecupfuls
of sugar, flavor to taste. Boil the milk, thicken it with the arrow-
root, add the sugar and pour the whole upon the eggs. When
cold, freeze.
EGOLESS ICE CREAM.
Five pints of milk, three teacupfuls of sugar, four tablespoon-
fuls of arrowroot; wet the arrowroot with a little cold milk,
scald the milk by putting it in a tin pail and setting it in a pot
of boiling water, let boil and stir in the sugar and arrowroot;
strain, let cool, flavor and freeze.
ICE CREAM Very fine.
Boil one teacupful of arrowroot mixed smooth with milk, and
two quarts of milk; when cold, add two quarts of cream, and the
whites of five eggs, beaten to a stiff froth with the cream, flavor to
taste, four coffeecupfuls of sugar, and freeze.
CUSTARDS, CREAMS, ETC. 211
ICE CREAM Made of Cream.
Two quarts of pure cream, one pound of powdered sugar,
whites of four eggs. Flavor to taste.
CHOCOLATE CREAM.
One quart of cream, two teacupfuls of powdered sugar, yolks
of six eggs, white of one egg, zest of lemon, a piece as large as
a nickel cent, one bar of chocolate. Scrape the chocolate very
fine, and put it with the eggs and sugar; stir or beat until the
mixture is complete, and add the cream by degrees. Pour into
a milk boiler, and stir until the cream is thick enough to stick to
the spoon; then pour the contents into an earthen dish, and set
it in a very cold place. The boiling of the cream is of great im-
portance, and requires particular attention, especially when no
milk boiler is at hand, and the cream is boiled over an open fire.
In this case, as soon as the cream begins to stick to the spoon,
the pan must be immediately withdrawn. The flavoring should
be added after the cream is boiled. Before freezing, it is best to
pass it through a hair sieve.
BISCUIT GLACE.
One and one-half pints of cream, four ounces of macaroons,
six ounces of white sugar, the grated rind of one orange, and the
juice of two. Beat the cream on ice until it hangs to the
beater, then add the sugar, oranges, and the macaroons (grated
and put through a sieve). Freeze like ice cream, and afterward
put into moulds.
COFFEE ICE CREAM
Is made the same as chocolate, using coffee instead of chocolate.
Tie two coffeecupfuls of fresh, ground coffee in a piece of thin
muslin, and boil in the milk for half an hour, then take it out
and make as before directed.
LEMON ICE Very fine.
FOR THE SYRUP. Take twelve pounds of white sugar, twelve
pints of water, one egg, beaten to a froth, and a piece of lemon
212 CUSTARDS, CREAMS, ETC.
peel; boil this ten minutes, and bottle this syrup up, and when
wanted for use, take one pint of clarified sugar to one quart of
ice water, and the juice of four lemons; strain it through a sieve,
and freeze as you would cream. Currant, strawberry, pineapple,
orange, or raspberry ice, is made the same way, using one pint of
juice, one of clarified syrup, and one pint of ice water. You can
double this recipe as many times as you like.
ORANGE ICE.
One and one-half pints of water, one pint of sugar, juice of
eight oranges, juice of two lemons, whites of four eggs, beaten
very light. Grate a little orange peel, boil the sugar and water
together fifteen minutes, pour over the eggs, boiling hot, stirring
all the time; then add the juice, which must be strained. When
cool, freeze.
BANANA CREAM.
Take one box gelatine, and dissolve it in about one teacupful
of cold water; three pints of sweet milk, two and one-half tea-
cupfuls of sugar. Boil^ and when boiled, dip out as much of the
hot milk as will finish dissolving the gelatine. When all is dis-
solved, pour in the rest of the milk and boil ten minutes; when
cold, but not stiff, stir in six bananas, which have been previous-
ly broken up with a silver fork. Mix well, and set away on ice.
An hour before dinner, the next day, take a quart of rich cream,
sweeten to taste, flavor with vanilla, and whip to a stiff froth.
Put the mixture you made the day before in the bottom of a glass
dish, and put the whipped cream on top.
ORANGE SUFFLES.
Cover the bottom of a large glass dish with sliced oranges,
strew over them some powdered sugar, then a thick layer of co-
coanut, in alternate layers, till the dish is full, heaping cocoanut
on top.
ORANGE CREAM.
One pint of orange juice, put to it the well beaten yolks of six
eggs, and the whites of four; beat these well together, and add
CUSTABDS, CREAMS, ETC. 213
to it one pound of fine sugar; set it over a slow fire, keep stirring
it all one way, and when it is nearly boiling, take off the cream
and let it get cold, then freeze.
KIPE FRUIT FOR DESSERT.
ORANGES
May be put on whole, in fruit baskets, or the skin may be cut
in eighths, half way down, separated from the fruit, and curled
inward, showing half the orange white, the other yellow.
APPLES.
Wash and polish with a clean towel, and pile in a china fruit
basket, with an eye to agreeable variety of colors.
PEACHES AND PEAKS.
Pick out the finest, handling as little as possible, and pile upon
flat dish, or a cake basket, with bits of ice between them, and
ornament with peach leaves, or fennel sprigs. Send around
powdered sugar with the fruit, as 'many like to dip peaches and
pears in it after paring and quartering them.
ICED FRUIT.
Take fine bunches of currants on the stalk, dip them in well
beaten whites of eggs, lay them on a sieve and sift powdered
sugar over them, and set them in a warm place to dry.
DRINKS.
COFFEE.
Mocha and old Java are the best, and time improves all kinds.
Dry it a long time before roasting. Roast it quickly, stirring
constantly, or it will taste raw and bitter. When roasted, sprink-
le a little powdered sugar^over the coffee just before it is done
roasting; the sugar forms an air tight coating over each berry,
and thus preserves the caffeine till the coffee is ground. Put it
in a tin can, with a tight fitting lid, as you retain, by so doing,
the life and essence of the berry.
To MAKE COFFEE Boiled.
One tablespoonful of coffee for each person, white of one egg,
and crushed shell of same. The best way to make a real delicious
cup of coffee, is to grind the berry in the mill just before you
wish to use it, not as some people do, the night before. It should
not be ground to a fine powder, but into fragments a little larger
than a mustard seed. Have the kettle of water boiling; mix the
coffee well, and add enough cold water to thoroughly moisten it;
place in a well scalded coffee boiler, pour in half the quantity of
boiling water needed; roll a cloth tightly and stop up the nose
or spout, thus keeping in all the coffee flavor. If you want to
have the coffee clear, let it come to a gradual boil, and the coffee
will be as clear as crystal; let it boil five minutes, then place on
the back part of the stove or range where it will only simmer for
ten minutes longer. When ready to serve, add the remainder of
the boiling water, and serve with rich cream. Or, take fresh,
new milk, set it in a pan or pail, where it will slowly simmer but
DRINKS. 215
not boil, nor reach the boiling point; stir frequently, to keep the
cream from separating and raising to the top, and allow to sim-
mer until it is rich, thick, and creamy. Serve hot.
To MAKE COFFEE Without Boiling.
There are so many patent coffeepots for this purpose, and the
directions sold with them, that I do not need to explain; but you
can make one equally as desirable, and more simple. Make a
sack of fine flannel, as long as the coffeepot is deep, and a
little larger than the top; bend a piece of small, but rather stiff
wire in a circle, and slip it through a hem made around the top
of the sack, bringing the^ends together at the opening left at the
top of the side seam. Having put the coffee in the, sack, lower
it into the coffeepot, with the ends apart slightly, and push it
down over the top of the pot; the top of the sack will then be
turned down a little over the outside of the pot, a part of it
covering the "nose," and keeping in all the aroma. When the
sack, with the coffee in it, is in its place, pour boiling water over
the coffee, close the lid tightly, and let simmer (not boil) from
fifteen minutes to half an hour. In pouring for $he table, raise
the sack off the nose but do not lift it off the pot. This makes
good coffee, without eggs to settle it.
COITEE WITH WHIPPED CREAM.
For six cups of coffee, of fair size, take one cup of sweet cream,
whipped light, with a little sugar; put into each cup the desired
amount of sugar, and about a tablespoonful of boiling milk; pour
the coffee over these, and lay upon the surface of the hot liquid,
a large spoonful of the frosted cream, giving a gentle stir to each
cup before serving. This is known to some as meringued coffee,
and is an elegant French preparation of the popular drink.
COFFEE FOR ONE HUNDRED.
Take five pounds of roasted coffee, grind, and mix with six
eggs; make small muslin sacks, and in each place a pint of coffee,
leaving room for it to swell; put five gallons of boiling water in
a large coffee xirn, or boiler, having the faucet at the bottom; put
216 DRINKS.
in part of the sacks, and boil two hours; five or ten minutes be-
fore serving, raise the lid and add one or two more sacks; and if
you continue serving several times, add fresh sacks at regular in-
tervals, taking out, from time to time, those first put in, and fill-
ing up with boiling water, as needed. In this way the full
strength of the coffee is secured, and the fresh supplies impart
that delicious flavor consequent on a few moments boiling. To
make coffee for twenty persons, use one and one-half pints of
ground coffee, and one gallon of water. x
VIENNA COFFEE.
Filter instead of boiling the coffee, allowing one tablespoon-
ful of ground coffee to each person, and one for the pot; put a
quart of cream in a custard kettle, or pail, set in boiling water
and put it where the water will keep boiling; beat the white of
an egg to a froth, and mix well with three tablespoonfuls of cold
milk; as soon as the cream is hot, remove from the fire, add the
mixed egg and milk, stir together briskly for a minute, and serve.
The less time the coffee is cooked the more coffee is required, but
the finer the flavor. Some cooks do not boil the coffee at all;
they say that -the aroma evaporates, and only leaves the bitter
flavor.
ITALIAN CHOCOLATE.
One quart of sweet milk, yolks of three eggs, well beaten, four
squares of German chocolate. Set the milk on the stove in a
basin within another of boiling water; sweeten it to taste, and
when it comes to boil, pour into cups, and make a frosting of the
whites of eggs; put on top, and serve hot.
CHOCOLATE.
Six tablespoonfuls of grated chocolate to each pint of water, as
much milk as you have water, sweeten to taste. Put on the water
boiling hot; rub the chocolate smooth in a little cold water, and
stir into the boiling water; boil twenty minutes, add the milk,
and boil ten minutes more, stirring frequently.
PREPARED COCOA.
One quart of boiling milk, two ounces of prepared cocoa, one
quart of milk. Make as you do chocolate, only boil nearly an
DRINKS. 217
hour before you add the milk, and afterwards heating almost to
boiling. Sweeten to taste.
TEA.
If you wish to keep the flavor of tea, never use the tin teapot
which has come into such general use, because the earthen pots
split and break so soon. You can use an earthen pot a lifetime
if, instead of setting it on the top of a hot stove, you set it in a
tin dish in which there is hot water. The best tea is made by
mixing equal quantities of green and black together. If it is the
good, old fashioned green tea, you must put it to draw, not boil,
in a thoroughly scalded teapot. If "English breakfast," or best
black tea, the water must not only be boiling, at the very mo-
ment of pouring it on, but the tea must actually boil for at least
five or ten minutes. One teaspoonful of tea to one cupful of hot
water, is the usual allowance for each person. Freshly boiled,
soft water, is best for either tea or coffee. Always have a water
pot of hot water on the waiter, with which to weaken the tea if
desired.
ICED TEA.
Prepare the tea in the morning, making it stronger than usual;
strain, and pour into a clean, stone jug, or glass bottle, and set
in the ice chest until ready for use. Drink from goblets, without
cream. Serve ice, broken in small pieces, on a plate nicely gar-
nished with well washed grape leaves. Iced tea may be prepared
from either green or black, alone, but it is considered an improve-
ment to mix the two.
CKEAM NECTAR.
Two ounces of tartaric acid, four quarts of boiling water, six
pounds of white sugar, whites of six eggs, two teaspoonfuls each
of lemon, pineapple, essence of wintergreen, vanilla, ginger, or
any other flavoring extract one chooses. Boil all together in a
porcelain kettle, for ten minutes; take from the fire, add the
whites of the eggs, stirring them in while you count three hun-
dred, slowly; strain, add the essence, when taken from the fire,
and bottle tightly. When desired for drink, measure two table-
spoonfuls of it into half a tumbler of ice water, add to it one-
218 DEINKS.
third of a teaspoonful of soda, stir up, and drink as soon as it
foams. This makes a delicious drink, and is not expensive. All
farmers should have it on hand.
LEMONADE.
Roll six lemons well, slice thin, in an earthen vessel, put over
them two teacupfuls of white sugar; let it stand fifteen minutes,
add one gallon of water, and lumps of ice, pour into a pitcher,
and serve.
CUBBANT ICE WATEB.
Press the juice from ripe currants, strain it, and put a pound
of sugar to each pint of juice. Put it into bottles, cork and seal
it, and keep it in a cool, dry place. When wanted, mix it with
ice water for a drink. Or put water with it, make it very sweet,
and freeze it. Freezing always takes away much of the sweetness.
The juice of other acid fruits can be used in the same w r ay.
SAKSAPABILLA MEAD.
One pound of Spanish sarsaparilla. Boil it in four gallons of
water for five hours, and then add enough water to make two gal-
lons. Add sixteen pounds of sugar, and ten ounces of tartaric
acid. To make a tumblerful of it, take half a wineglass of the
above, and then fill with water, and put in half a teaspoonful of
soda.
TEMPERANCE GINGER WINE.
Two drachms of essence of ginger, two drachms essence of cap-
sicum, one and one-half pounds of loaf sugar, three-fourths ounce
tartaric acid. Pour five quarts boiling water over the sugar and
acid; when cold, add the essences, and stir well before bottling.
HARVEST DRINKS.
"Very fine drinks for summer are prepared by putting strawber-
ries, raspberries, or blackberries into good vinegar and then
straining it off, and adding a new supply of fruit till enough
flavor is secured. Keep the vinegar bottled, and in hot weather
use it thus. Dissolve half a teaspoonful or less of saleratus, or
soda in a tumbler, very little water, till the lumps are all out.
DRINKS. 219
Then fill the tumbler two-thirds full of water, then add the fruit
vinegar. If several are to drink, put the soda, or saleratus into
the pitcher, and then put the fruit vinegar into each tumbler, and
pour the alkali water from the pitcher into each tumbler, as each
person is all ready to drink, as delay spoils it.
JELLY DRINKS.
When jams or jellies are too old to be good for table use, mix
them with good vinegar, and then use them with soda or salera-
tus, as directed above.
SUMMER BEVERAGE.
Ten drops of oil of sassafras, ten drops of oil of spruce, ten
drops of oil of wintergreen, two quarts of boiling water, poured
on to two great spoonfuls of cream-tartar. Then add eight
quarts of cold water, the oils, three gills of distillery yeast (or
twice as much home-brewed), and sweeten it to taste. In twenty-
four hours, bottle it; it is a delicious beverage.
STRAWBERRY Acm.
Take three pounds of ripe strawberries, two ounces of citric
acid, and. one quart of spring water. Dissolve the acid in the
water and pour it on the strawberries, and let them stand in a
cool place twenty-four hours. Then add to the liquid its own
weight of sugar, boil it three or four minutes (in a porcelain ket-
tle, lest metal may effect the taste), and when cool, cork it in bot-
tles lightly for three days, and then tight and seal them. Keep
it in a dry and cool place, where it will not freeze. It is very de-
licious for the sick, or for the well.
EASPBERRY VINEGAR.
Fill a stone jar with ripe raspberries, cover with the purest
and strongest vinegar, let it stand for a week, pour the whole
through a sieve or strainer, crushing out all the juice of the ber-
ries; to each pint of this vinegar, add one and a half pounds of
lump sugar and let it boil long enough to dissolve, removing
scum which may arise; then remove from the fire, let cool, bottle
and cork tightly. Two tablespoonfuls of this vinegar, stirred in-
220 DRINKS.
to a tumbler of iced water, makes a delicious drink, or a little
soda may be added.
GRAPE SYKUP.
Squeeze the grapes; be careful not to crush the seeds, for that
would impart a bitter flavor to the juice. Boil it down to a thin
syrup, bottle, and seal tight. This is nice to flavor sauces, pud-
dings, fruit cake and mince meat. One tablespoonful of this
syrup in a glassful of water, makes a nice summer drink.
ORANGE OR LEMON SYRUP.
Put a pound and a half of white sugar to each pint of juice, add
some of the peel, boil ten minutes, then strain, bottle, and cork
it tightly. Makes a fine beverage, and is useful for flavoring pies,
puddings, etc.
STRAWBERRY SYRUP.
Squeeze the juice from nice, ripe strawberries, and put one tea-
cupful of sugar to each pint of the juice; boil to a thin syrup, bot-
tle, and seal hot. Nice for flavoring pudding, sauce and mince
pies. Blackberries, raspberries, currants, quinces, plums, and
any kind of fruit may be prepared in the same way.
CHILDREN'S DRINKS.
There are drinks easily prepared for children, which they love
much better than tea and coffee, for no child at first loves these
drinks till trained to it. As their older friends are served with
green and black tea, there is a white tea to offer them, which
they will always prefer, if properly trained, and it is always
healthful.
WHITE TEA.
Put two teaspoon fuls of sugar into half a cup of good milk,
and fill it with boiling water.
COFFEE.
Crumb bread, or dry toast, into a bowl, put on plenty of sugar
or molasses, put in one-half milk and one-half boiling water. To
be eaten with a spoon, or drank if preferred. Molasses for
sweetening is prefrred by most children.
BOILED EGGS. (No. 1.)
Put them on in cold water, and when it has boiled the e&gs
' OO
will be done, the whites being soft and digestible, as they are
not when put on in boiling water.
BOILED EGGS. (No. 2.)
Put the eggs in a dish without breaking the shells, pour boiling
water over them and let them stand in it away from the fire for
from five to eight minutes; this is better than boiling rapidly
on the stove, as it cooks them through without hardening the
whites too much.
POACHED EGGS.
Eggs which are to be broken into water, should not be broken
into boiling water, as the motion destroys their shape, but let
the water be hot as possible, without boiling, and let them stand
several minutes on the back of the stove; they will then be soft
but firm all through. Season with salt, pepper and butter.
BAKED EGGS.
Break eight eggs into a well buttered dish, put in pepper and
salt, bits of butter, and about four tablespoonfuls of sweet cream ;
set it in the oven and bake about fifteen minutes; serve very hot.
RUMBLED EGGS.
Beat up three eggs with a spoonful of fresh or washed butter;
add a tablespoonful of cream or fresh milk; put in a sauce-pan
and keep stirring over the fire for five minutes; serve on toast.
222 EGGS.
SCRAMBLED EGGS.
Beat eight eggs very light, prepare a skillet with one table-
spoonful butter, and when hot, pour in the eggs; season with
salt and pepper; stir constantly until done, and serve.
PUFF OMELET.
Stir into the yolks of six eggs, and the whites of three, beaten
very light, one tablespoonful of flour mixed into a teacupful milk,
with salt and pepper to taste; melt a tablespoonful of butter in
a pan, pour in the mixture and set the pan into a hot oven; when
it thickens, pour over it the remaining whites of eggs well beaten,
return it to the oven and let it bake a delicate brown. Slip off
on a large plate and eat as soon as done.
NICE OMELET.
Four eggs, six soda crackers, teaspoonful of salt. Roll the
crackers very fine, add enough milk to moisten nicely, add the
well beaten yolks, and the whites of eggs, beaten to a stiff froth,
just before cooking; fry on a buttered griddle, spread on in thin
cakes; when the under side is brown, then roll up.
OMELET.
Six eggs, whites and yolks beaten separately, one tablespoonful
of sweet milk to each egg. Do not salt and pepper until done.
If you like you can add chopped ham or finely chopped parsley.
A FINE OMELET.
One teacupful of bread crumbs, soak it in all the milk it will
absorb, no more, mix into a smooth paste, then add the yolks of
four well beaten eggs with a little salt, add the whites last, beat-
en to a stiff froth, set the pan on the fire, put in a tablespoonful
of butter, let it get very hot, pour in the pan and move about for
a moment; if the oven is hot when the omelet is formed under-
neath, set the pan in the oven for five minutes, or until the top
is set; then double half over, and serve. The advantage of this
omelet is, that it keeps plu v np and tender till cold, so that five
minutes of waiting does not turn it into leather, the great objec-
tion to omelets generally.
PRESERVING-.
*
Cleanse the cans thoroughly, and test to see if any leak or are
cracked. In buying stoneware for canning purposes, be sure that
it is well glazed, as fruit canned in jars or jugs imperfectly glazed,
sometimes become poisonous. Never use defective glass cans,
but keep them for storing things in a pantry, and in buying
them, take care that they are free from flaws and blisters, else the
glass will crumble off in small particles when subjected to heat.
Self -sealers are very convenient, but the heat hardens the rubber
rings, which are difficult to replace, so that in a year or two they
are unfit for use. In using self-sealing cans, the rubber ring
must show an even edge all around, for if it slips back out of sight
at any point, air will be admitted. On opening tin cans, remem-
ber to pour all the fruit out into an earthen or glass dish. Al-
ways select fresh fruits, that are firm and in good condition;
stale fruits are apt to become sour and cause fermentation, and
no jar or can could keep them. Persons make a mistake when
they attempt to put up inferior fruits. Berries, plums, and
cherries need not be boiled over ten or fifteen minutes, using
sugar to make them palatable. Large fruits, such as peaches
and pears, are in the best condition to can when not quite fully
ripe, and should be put up as soon as possible after picking; use
only the best sugar in the proportion of half a pound of sugar to
a pound of good fruit, varying the rule, of course, with the
sweetness of the fruit. In making jellies, be careful that none
of the seeds of the fruit fall into them, neither squeeze too tight,
or the jelly, instead of being clear, will be clotty and discolored.
The best pots or kettles for preserving, are earthen, or else those
lined with porcelain. Above all, do not use copper or brass,
224 ('\NNING AND PRESERVING.
for besides running the risk of being poisoned, you give the pre-
serves a bad color and taste. Keep the preserves in a cool, dry
place, for no matter how much or what kind of sugar you use, if
you keep them where it is hot or damp, they will become candied.
Always seal them while hot, as by this means you do not seal air
in; but if they are allowed to get cold before sealing, they will
not keep so well.
PEACHES AND PEARS.
After paring and coring, put among them sufficient sug^- to
make them palatable for present eating, let them stand a while to
dissolve the sugar, not using any water; then heat to a boil, and
continue the boiling, with care, from twenty to thirty minutes,
or sufficiently long to heat through, which expels the air. Have
ready a kettle of hot water, into which dip the cans long enough
to heat them, then fill in the fruit while hot, and seal them im-
mediately.
CANNED PEACHES.
This method is not, I believe, geneially used, but it merits. I
thjnk, attention. You will find this a nice Way of canning peach-
es, if the recipe is carefully followed, as the lye leaves no taste or
smell, and does away with the labor of paring. Put a fire-shovel
of wood ashes into a kettle, and make a strong lye; strain into
another kettle, and have it boiling, on the stove; put a dozen
or more peaches into the lye, have a pan in readiness, also a skim-
mer; let them remain in the lye about two minutes, take out and
pour cold water over them immediately; the skins will then slip
off easily, leaving the peach in its natural shape; put them in a
jar as fast as they are done; make a strong syrup of white sugar,
and pour over them, filling the jar to the brim; then put on the
lid, but do not fasten down tightly, at first; set the jars in a
boiler of cold water, placing small pieces of wood at the bottom
to prevent them from cracking; let them come slowly to a boil,
continue boiling until cooked, then fasten the covers tightly, and
when the water is cool, take out and put in a dry, cool, dark
place.
CANNING AND PRESERVING. 225
CANNED GRAPES.
Take a basket of grapes, press the pulp into a vessel/ throw
the skins into another, being careful to keep them separate.
When you have pulped as many as you wish to preserve at one
time, put the pulp on to boil, let them boil till just soft, and rub
through a colander, in which the seeds will remain. Measure
and replace in the kettle; measure the skins, and put them in the
kettle with the pulp ; for every quart of fruit add one-half coffee-
cup of sugar, and cook until the skins are soft. Fill stone or
glass jars with the jam, while boiling hot, and seal immediately.
If a silver spoon is placed in a glass jar before pouring in the
fruit, they will not break.
CANNED STRAWBERRIES.
Fill glass jars with fresh, whole strawberries, sprinkled with
white sugar in the proportion of half pound of sugar to a pound
of berries; lay the covers on lightly, stand them in a wash boiler,
rilled with water to within an inch of the tops of the cans. (The
water must not be more than milk warm when the cans are placed
in it). When it has boiled fifteen minutes, draw to the back of
the stove, let the steam pass off, roll the hand in a towel, lift out
the cans, and place on a table. If the berries are well covered
with their juice, take a tablespoon and fill up the first can to the
very top of the rim from the second, wipe the neck, rub dry,
and screw the top down firmly.
CANNED PI.UMS.
Prick them with a needle to prevent bursting, prepare a syrup
allowing a gill of pure water and half a coffeecup of white sugar
to every three quarts of fruit. When the sugar is dissolved, and
the water warm, put in the plums; heat slowly to a boil, and let
them boil five minutes, not fast, or they will break badly; till up the
jars with plums, pour in the scalding syrup, and seal quickly.
CANNED BAKED PEARS.
Select nice pears, wash them clean, wipe dry with a clean cloth,
put them in a baking-pan and bake till done. Have ready a syrup
made with one quart of water and one pint of white sugar, put
226 CANNING AND PRESERVING.
in as many of the baked pears as you think the can will hold,
let them boil up once, and can quickly. Pears are very fine put
up in this way.
CANNED BERRIES.
Pick out stems or hulls if any if gathered carefully the berries
will not need washing put in a porcelain kettle, on the stove,
adding a small teacupful of water to prevent burning, at first.
When they come to a boil, skim well, add sugar to taste, let boil
five minutes, fill the jars, and seal tight. Currants, gooseberries,
blackberries, and raspberries may be canned in the same way.
CANNED TOMATOES.
The tomatoes must be fresh and not over-ripe; pour over them
boiling water, let them stand a few minutes, drain off, remove the
skins, and slice crosswise into a porcelain kettle, cutting out all
the hard or defective portions; cook well in their liquor, skim off
the scum as it rises, and stir with a silver or wooden spoon ; have
the cans ready and fill with the tomatoes; wipe the moisture from
the tops with a cloth, put on and secure the covers. Keep in a
dry, dark, cool place.
To CAN TOMATOES WHOLE.
Take thick meated, good solid tomatoes, not too ripe, scald
and take off the skins, put them in a pan and pour boiling water
over them, let them stand on the stove till they are well scalded
and the water comes to a boil. Have the cans warm, put in the
tomatoes, and seal securely. They will slice like fresh tomatoes.
PRESERVED TOMATOES.
The small, round tomatoes, either red or yellow (called the
button tomato)j are the best for preserving. Having measured
the tomatoes, allow, to every quart, one quart of the best brown
sugar, the juice and the grated rind of two lemons. Put them
in a preserving kettle, uncovered, and add gradually, the sugar.
Boil the tomatoes and sugar slowly for an hour or more; when
done, take them off the fire, and seal tight, in glass jars.
PRESERVED PEACHES.
First take out the stones, then pare them. To every pound of
CANNING AND PRESERVING. 227
peaches, allow one-third of a pound of sugar. Make a thin syrup,
boil the peaches in the syrup till tender, but not till they break.
Put them into a bowl, and pour the syrup over them. Put them
in a dry, cool place, and let them stand two days. Then make a
new, rich syrup, allowing three-quarters of a pound of sugar to
one of fruit. Drain the peaches from the first syrup, and boil
them until they are clear, in the last syrup. The first syrup
must not be added, but may be used for any other purpose, as it
is somewhat bitter. The large, white clingstones are the best.
PRESERVED QUINCES.
Pare and quarter the quinces, boil in enough water to keep
them whole. When they are tender, take them out, and to each
pound of quince, add one pound of granulated sugar. Let
them stand in the sugar until the next day, when you will find
the syrup as light and clear as amber. Put them in the kettle
and let them boil twenty minutes. Done in this way they never
get hard.
PRESERVED QUINCES. Very rich.
Pare and halve the quinces, and take out the cores; to each
pound of fruit, after it is thus prepared, put a teacupful of water;
put them into a preserving kettle, over the fire, cover, and let
them boil gently, until a broom splint will pierce them, then take
them from the water with a skimmer, on a flat dish; fold a napkin
over them. To the water in which they were boiled, put one
pound of white sugar to each pound of quince; stir it until the
sugar i dissolved and hot, then put in the quinces, let them boil
gently, until they are clear and the syrup is thick; cut one open;
if it is not one color all the way through, let them boil longer,
until they are so. Put them into a stone jar, let the syrup cool,
settle for a few moments, then turn it over the fruit; next day
cover them with a clean cloth and put on the cover.
QUINCE MARMALADE.
Rub the quinces with a clean cloth, cut them into quarters.
Put them on the fire with a little water, and stew them till they
are sufficiently tender to rub them through a sieve. When strain-
ed, put a pound of brown sugar to a pound of the pulp. Set it
228 CANNING AND PRESERVING.
on the fire, and let it cook slowly. To ascertain when it is done,
take out a little and let it get cold, and if it cuts smoothly it is
done. Crabapple marmalade is made in the same way.
CURRANT JELLY.
Gather the fruit early, as soon as fully ripe, as the pulp soft-
ens, and the juice is less rich if allowed to remain long after
ripening. Never gather currants, nor other soft small seed fruit,
immediately after a rain, for preserving purposes, as they are
greatly impoverished by the moisture absorbed. I give the fol-
lowing recipe for jelly, which never fails, and only requires half
the usual quantity of sugar: Weigh the currants without taking
the'trouble to remove the stems; do not wash, but carefully re-
move leaves, and whatever may adhere to them. To each pound
of fruit, allow half the weight of granulated, or pure loaf sugar.
Put a few currants in a porcelain lined kettle, and press them
with a potato masher, or anything convenient, in order to secure
sufficient liquid to prevent burning; then add the remainder of
the fruit, and boil freely for twenty minutes, stirring occasion-
ally to prevent burning. Take out and strain carefully through
a three-cornered bag, of strong, close texture, putting the liquid
in either earthen or wooden vessels -never in tin, as the action
of the acid on the tin materially affects both color and flavor.
When strained, return the liquid to the kettle, without the
trouble of measuring, and let it boil thoroughly for a moment or
so, and then add the sugar. The moment the sugar is entirely
dissolved, the jelly is done, and must be immediately dished, or
placed in glasses. It will jelly upon the side of the cup as it is
taken up, leaving no doubt as to the result. The recipe is gopd
for all kinds of jelly.
QUINCE JELLY.
Take fine, ripe quinces, wash, and rub them with a cloth until
perfectly smooth. Remove the cores, cut them into small pieces,
pack them tightly into your kettle, pour cold water on them un-
til it is on a level with the fruit, but not to cover it; boil till very
soft, but not till they break. Put into a jelly bag do not squeeze
but let it drip. To a pint of liquor, use three-fourths of a pound
CANNING AND PRESERVING. 229
of sugar. Boil the liquor twenty minutes, then add the sugar,
which has been heated in the oven, boil five minutes longer, and
it is done. Crabapple jelly is made in the same way.
TRANSPARENT MARMALADE.
Take some Sicily oranges, cut them into quarters, take out the
pulp, put it into a basin, take out all the seeds and skin; put the
peels into a little salt and water, leave them to soak all night,
then boil them in a good quantity of spring water until they are
tender; cut them into shreds, and put them in the pulp. To
every pint of it put one pound of loaf sugar, made fine, and boil
them gently together for twenty minutes; if it is not perfectly
clear, simmer it for some minutes longer, stirring it gently all the
time; when cold, put it in jelly glasses and seal.
RASPBERRY JAM. (No. 1.)
To a pound of fruit, take a pound of the best white sugar.
Boil the sugar to a thick syrup, then put in the fruit, and let it
simmer fifteen minutes, then take out the fruit on a large platter
and boil the juice till it is as thick as honey. Put back the
berries and simmer ten minutes longer, then put them in jelly-
glasses or seal in fruit jars. Currant, blackberry, and strawberry
jam is made in the same way. ,
RASPBERRY JAM. (No. 2.)
To every quart of raspberries allow a pound of best loaf sugar,
powdered. Put them together in the kettle, taking off the scum
carefully; when- no more scum rises, ?nash and boil them to a
smooth thick marmalade. When cold, put it up in tumblers and
cover them with rounds of double tissue paper, then with white
paper.
PRESERVED CHERRIES.
Take fine, large sour cherries, not very ripe; take out the stems
and the s(ones, save whatever juice runs from them. Take an
equal weight of white sugar, make the syrup of a teacupful of
water for each pound; set it over the fire, until it is dissolved,
and boiling hot, then put in the juice and cherries, boil them
230 CANNING AND PRESERVING.
gently until clear throughout; take them from the syrup with a
skimmer, and spread them on flat dishes to cool; let the syrup
boil until it is rich, and quite thick; set it to cool and settle; put
the fruit into jars or pots, and pour the syrup over; let them re-
main open until the next day, then cover them like jelly. Sweet
cherries are improved by the addition of a pint of red currant
juice, and half pound of sugar, to four pounds of cherries.
CANDIED ORANGE OR LEMON PEEL.
Boil the rinds from thick skin oranges or lemons, in plenty of
water, until tender, and the bitterness is out; change the water
once or twice, if necessary. Clarify half a pound of sugar with
a cupful of water for each pound of peel; when it is clear, put
in the peels, cover them, and boil until clear, and the syrup al-
most a candy; then take them out, lay them on an inverted sieve
to dry; boil the syrup with additional sugar, until the sugar can-
dies around them, then take them on a sieve, and put them in a
warm oven; when perfectly dry, pack them in a wooden box with
tissue paper.
FIG PRESERVES.
Gather fruit when fully ripe, but not cracked open; place in a
perforated wire basket, ana dip for a moment into a deep kettle
of hot and moderately strong lye, then wash in clean cold water.
Make the syrup in the proportion of one pound of sugar to one
of fruit, and, when the figs are well drained, put them in the
syrup and boil until well cooked; remove, boil syrup down until
there is just enough to cover fruit; put fruit back in syrup, let,
all boil, and seal up while hot in glass jars.
PRESERVED CITRON OR WATERMELON HINDS.
Boil the citron in water until it is clear and soft enough to be
easily pierced with a fork; take out, put in a nice syrup of sugar
and water, and boil until the sugar has penetrated it. Take out
and spread on dishes to dry slowly, sprinkle several times with
powdered sugar, and turning until it is dried enough. Pack in
jars or boxes, with sugar between the layers. Nice for cake.
PICKLES.
The first thing in pickling is to avoid that most pernicious
practice of putting pickles in copper or brass vessels to make
them a handsome green color, for that can be much better done
by pouring the vinegar on hot instead of cold; and the action of
the chemical vinegars that are made now, upon copper or brass
kettles, produces the most frightful poisons. Use none but the
best cider vinegar. A small lump of alum, dissolved and added
when scalding pickles the first time, renders them crisp and ten-
der, but too much is injurious. The nicest way to put up pickles
is bottling, sealing while hot, and keeping in a cool, dark place.
Never put up pickles in any thing that has held grease of any kind.
CHOW CHOW Very fine.
Two guarts of onions, two quarts of green cucumbers, three
quarts of green tomatoes, two small cabbage heads, one quart of
vinegar, one pound of French mustard, one and one-half ounce
of turmeric, four cups of brown sugar. Chop the onions, cab-
bage, cucumbers and tomatoes fine; sprinkle a teacupful of salt
over them and let it stand over night. In the morning, drain in
a colander and then put in a porcelain kettle; add the mustard
and turmeric, dissolved in the quart of vinegar, the sugar and
three more quarts of vinegar. Boil until done, then seal in glass
jars.
GHERKINS.
This is the way to put up cucumbers to have them remain firm
without using poison to accomplish it: Wash your cucumbers
in clean, cold water, put them in a porcelain kettle with just
232 PICKLES.
enough water to cover them, adding sufficient salt to season.
Let them remain on the stove until hot but not boil; then take
them out and drain until perfectly diy. Put them in bottles and
cover them with boiling vinegar of the best quality, to which has
been added some red pepper, some mustard seed, a little horse-
radish, and sugar just to suit the taste. Cucumbers prepared in
this way, if good vinegar is used, will keep a whole year if prop-
erly sealed up.
To PICKLE NASTURTIONS.
Take green nasturtions fresh from the vine; put them in salt
and water for one day; then drain in a napkin. Put them in
glass jars, and cover with strong vinegar; keep the bottles closely
corked. Are equal to capers, with roast lamb.
OIL PICKLE CABBAGE.
Trim and quarter six heads of good cabbage; boil in vinegar
and water until a broom splint can be passed through them.
Prepare a paste of one-half pint of best sweet oil, one pound of
white mustard, one-half pound of black mustard, one quart of
chopped horseradish, one ounce of celery seed, one ounce of tur-
meric, one teacupful of brown sugar. Put down one layer of
cabbage; then cover with the above mixture, and alternate in this
way, covering each layer with good vinegar.
GREEN TOMATO SOY.
Two gallons of green tomatoes, sliced without peeling, twelve
good onions, also sliced, two quarts vinegar, two tablespoonfuls
of salt, two tablespoonfuls of ground mustard, two tablespoonfuls
of black pepper, ground, one tablespoonful of allspice, one table-
spoonful cloves. Mix all together and stew until tender, stirring
often, lest they should scorch. Put up in small glass jars. This
is a most useful and pleasant sauce for almost any kind of meat
and fish.
To PICKLE CAULIFLOWER.
Cut the cauliflowers into little flowerets of equal size; throw
them into boiling, salted water; place them at the back of the
PICKLES. 233
range, and when they are just about to boil, take them off and
drain them. Put them into jars; boil enough vinegar to cover
them well, seasoning it with one ounce each of nutmeg,
mustard seed, and half an ounce of mace to three quarts of vine-
gar. Pour this hot, over the cauliflowers, adding a little sweet
oil the last thing, to cover the tops. Seal tight, in glass jars.
To PICKLE FIFTY MANGOES.
Salt, cabbage, horseradish, one pint of mustard seed, white
and black mixed, two quarts of onions, two pounds of brown
sugar, cloves, mace, allspice, one-half pint of olive oil, cider vine-
gar. Put mangoes in strong brine for two weeks, then soak in
fresh water one day; simmer one day in vinegar, well protected
with cabbage leaves; cut up cabbage as for cold slaw, add one-half
pint grated horseradish, the mustard seed and oil; slit mangoes,
take out the seeds, fill them, sew carefully together and put in-
to jars, with spices, sugar and some mustard seed; pour over the
mangoes hot; put three quarts of onions, in brine for a day, then
put in with the mangoes. Cover jars with papers saturated with
olive oil, and tie up with soft oil cloth.
TOMATO PICKLE.
One peck of green tomatoes, one-half peck of ripe tomatoes, one-
half dozen onions, three heads of cabbage, one dozen green and
three red pepers. Chop them any size you choose, then sprinkle
half a pint of salt over them ; put them into a coarse cotton bag.
Let them drain twenty-four hours, put them into a kettle, with
three pounds of brown sugar, half a teacupful of grated horse-
radish, one tablespoonful each of ground black pepper, ground
mustard, white mustard, mace, and celery seed. Cover all with
vinegar, and boil till clear.
WALNUT PICKLE.
Gather the walnuts when they are full grown. They
should be soft enough to be pierced all through with a needle.
Prick them all well through. The nuts should be freshly gathered
and soaked for three days in a solution of common salt which
is strong enough to float an ordinary hen's egg. Change the
234 PICKLES.
brine and let them soak three days longer. When drained from
the salt solution, they should be exposed to the sun for one or
two days, turning them at intervals till black all over. Then place
them in the jar you intend to keep them in and pour over them
boiling vinegar in which the spices have been boiled. The spices
should be, one ounce of whole black pepper, one-fourth ounce of
mace, one and one-half ounces of bruised ginger, six pints of
vinegar. This will be sufficient for one hundred large walnuts.
GHERKINS.
Select small gherkins, wash well and put them in a jar, strew
them with salt, and cover with water; put on a lid to keep them
under brine; let them stand in the brine twenty-four hours, rinse
in cold water; drain them while you prepare the vinegar. Take
wine vinegar enough to cover them, put in porcelain kettle, to
scald, add sliced onions to flavor slightly. A small quantity of
white sugar, cloves, allspice and mustard seed, to suit taste.
When it comes to boil pour over the pickles. Put in bottles or
glass jars with alternate layers of horseradish and grape leaves.
If the vinegar is not very strong pour off after two days, scald
and replace. Sprinkle a little alum over the top to keep them
crisp.
PICKLES.
Salt pickles down dry for ten days, soak in fresh water one day;
pour off water, place in a porcelain kettle, cover with water and
vinegar, and add a teaspoonful of pulverized alum; let stand on
the back of the stove and simmer (not boil) all day; wash and
put in a jar with cloves, allspice, pepper, and horseradish; boil
fresh vinegar and pour over all; in two weeks they will be ready
for use. These pickles are always fresh and crisp.
PICKLED GKAPES.
Take ripe grapes, remove all imperfect and broken ones; divide
the bunches, as they will pack more closely; put in an earthen
jar a layer of grapes, and then one of green grape leaves. To
four quarts of vinegar take two pints of white sugar, one ounce
of stick cinnamon, one-half ounce each of cassia and whole cloves.
Let the vinegar, spices and sugar all boil together a few minutes,
PICKLES. 235
arid when quite cold, pour over the grapes. By pouring on the
vinegar cold, you avoid cracking the grapes, and they retain their
natural form and color, as long as they last.
SPICED PLUMS.
Seven pounds of plums, three pounds of sugar, one ounce each
of cinnamon and cloves, one quart of vinegar. Put in a jar a
layer of plums and a layer of spice; boil the sugar and vinegar,
and pour it over the plums three days in succession, and the
fourth day boil spices and all together. They will keep for
years.
RIPE CUCUMBER PICKLES.
Take bright yellow cucumbers, firm but not soft; pare and cut
them in strips, and, after removing the seeds, put them in a weak
brine for twelve hours; pour off the brine, and scald them in alum
water until clear; wash in cold water and drain. To one gallon
of vinegar, take three and one-half pounds of sugar, one stick of
cinnamon, nutmeg, and mace. Boil, and pour over the cucum-
bers; repeat two or three times, then bottle.
PICKLED PEACHES.
Seven pounds of white, good sized peaches, four pounds of
white sugar, one pint of good vinegar. Pare the fruit and stick
three cloves in each peach. Boil and skim the vinegar till clear.
Put a few peaches at a time into the syrup, until the vinegar has
penetrated them thoroughly fifteen minutes, perhaps. Put the
peaches into a large stone jar, boil the syrup until quite thick,
and pour it over the peaches, hot; add four sticks of cinnamon
to the boiled syrup, if agreeable. In about a week, pour off the
syrup, and boil it down until there is only sufficient to cover the
peaches well. You can seal them in glass jars if you prefer.
PICCALILLI.
Equal parts of cucumbers, onions and cabbage, chopped fine;
sprinkle salt over them, and let them stand all night. Put the
onions by themselves. In the morning, drain and wash the on-
ions if you do not wish them to taste very strong. Prepare the
236 PICKLES.
vinegar the same as for pickled peaches. Mix all together and boil
one hour, or until it looks clear.
SPICED CURRANTS.
Five pounds of ripe, red currants, three pounds of white sugar,
one tablespoonful each of cinnamon, allspice, nutmeg, and cloves,
one-half pint of good vinegar. Boil the currants, then put in
the vinegar, sugar, and the rest of the ingredients. Then boil
half an hour longer, and put into jars. You can spice plums,
gooseberries, grapes and cherries in the same way.
SPICED CURRANTS.
Six pounds of fruit, three of raisins, three of sugar, one pint
of vinegar, two tablespoonfuls allspice, two of cinnamon, and
one of cloves.
WATERMELON RIND PICKLES.
Peel the outter rind from ten pounds of the melon. Put the
pieces, cut in such fashion as you may fancy, into the preserving
kettle, well covered with water; then lay on dishes to drain and
cool. Throw away the water, and make a pickle of one pint of
very strong cider vinegar; add three pounds of sugar, one ounce
each of stick cinnamon, cloves, and three pieces of ginger root.
Boil to a thick syrup, then put in the rinds and boil till clear;
put them in a jar, boil the syrup till it is as thick as honey, then
pour over the rinds and let them stand a day or so, then again boil
the syrup and rinds, and seal in glass jars, while hot.
FRENCH PICKLES.
One-half peck of green tomatoes, one dozen white onions,
slice thin, and sprinkle with salt; let stand over night, drain in a
colander, then put in a porcelain kettle; cover with vinegar and
water equal parts, boil one hour, then drain. Take one and one-
half gallons of vinegar, three pounds of sugar; boil and skim,
then add one-half teacup of French mustard, one ounce each of
ground cloves, allspice, cinnamon, black pepper, and turmeric.
Mix to a smooth paste with water, and stir into the vinegar while
boiling. Use stone jars; put in a layer of pickles, and then a
cup of the mixture. They are ready for immediate use.
HYGIBNK.
Donated by MRS. P. A. LYON, M. D., of Santa Cri
In furnishing food for invalids, purchase the very best and pre-
pare with the utmost care. No pains should be wanting in cook-
ing even the simplest dishes, and they should be served in a
style to please the fastidious taste of the invalid. Avoid variety
and excess in quantity.
Be sure to use the daintiest and whitest of napkins, and bring
into requisition the heir-looms of silver and china.
Frequently the relish for the best repast is lost by its being
served in a slovenly manner. It should ever be remembered,
too, that fresh cut flowers are not only a delight to all, but aid
to a forgetfulness of pain. Even a green leaf upon a waiter, in-
dicates that effection as well as duty prompted the hand in its
labor.
Every nurse and cook in preparing food for invalids should
study to furnish that which is suitable to the needs of the patient.
The time may come when all cooks will consider health and
strength more than catering to the capricious tastes of per-
verted appetites.
LEMONADE.
Juice of half a lemon, one teaspoonful white sugar, one goblet
water. Grate in a little rind if desired.
HOT LEMONADE
Is made the same way, only using hot water. Is good for colds
and biliousness
238 HYGIENE.
ORANGE WHEY.
The juice of one orange to one pint sweet milk. Heat slowly,
until curds form, strain and cool. Good drink after confinement.
EGG LEMONADE.
White of one egg, one tablespoonful pulverized sugar, juice of
one lemon, one goblet of water. Beat together. Very grateful
in inflammation of lungs, stomach and bowels.
GUM ARABIC WATER.
One teaspoonful gum arabic, one goblet cold water; stand un-
til it dissolves. Flavor with juice of lemon, orange or any other
kind of fruit.
JELLY WATER.
Sour jellies dissolved in water make a pleasant drink for fever
patients.
OATMEAL TEA.
Two tablespoonfuls raw oatmeal to one quart cold water, stand
two hours in a cool place, then drain off as it is wanted.
TOAST WATER.
Toast slowly a thin piece of bread till it is extremely brown
and hard, but not black. Put it in a bowl of cold water, and
cover tightly. Let it stand an hour before using.
SAGO MILK.
Three tablespoonfuls sago, soaked in a cup of cold water one
hour; add three cupfuls boiling milk, sweeten and flavor to taste.
Simmer slowly half an hour, eat warm. Tapioca milk is made in
the same way.
FLAXSEED LEMONADE.
Two tablespoonfuls of whole flaxseed to a pint of boiling water;
let it stand until cool, then strain and add the juice of two lem-
ons and two tablespoonfuls of honey. Invaluable for coughs and
suppression of urine.
TAMARIND WATER.
One tumbler of tamarinds, one pint of cold water. Turn water
over tamarinds, and let it stand one hour; strain before using.
Currant or cranberry jelly can be used similarly.
HYGIENE. 239
BEEF TEA.
One pound of lean beef cut into small pieces, put into a bottle
without a drop of water, cover tightly, and set in a pot of cold
water; heat gradually to a boil, and continue boiling steadily for
three or four hours, until the meat is like rags and the juice all
out. Salt to taste.
KICE GRUEL.
Two tablespoonfuls rice, one quart cold water; stetp slowly
one hour; strain through a gravy strainer; add a little cream and
salt. Gruel from rice flour: Wet one tablespoonful flour, stir
into boiling water; cook five minutes.
CORN TEA.
Parch common corn until browned through, grind, and pour
on boiling water. Drink with or without cream. Excellent for
nausea, vomiting and diarrhoea.
WHEAT OR BARLEY COFFEE.
Brown wheat or barley thoroughly, and gi'ind. Take two
tablespoonfuls, mix with the white of an egg, pour over one quart
of boiling water. When it comes to a boil, set it on the back
part of the stove and steep slowly fifteen minutes. A nourishing
drink and a good substitute for tea and coffee. When made right
it is very palatable.
BRAN GRUEL.
Boil half an hour one pint of bran of white wheat, in three
pints of water. Strain through a gravy strainer and add a little
salt. This is a good gruel for fevers and inflammations. Makes
a good drink by thinning and adding lemon juice.
CORNMEAL GRUEL.
One tablespoonful finely sifted cornmeal wet in cold water.
Have one quart of boiling water in a gruel pan, dip a spoonful of
this thin, cold. batter into the water, stir, let it boil up, and then
add another spoonful, and so on until the gruel is of the right
consistency. Let it boil briskly twenty minutes or more. Salt
to taste. Graham gruel is made in the same way; can be strained
or not, as desired.
240 HYGIENE.
OATMEAL GRUEL.
Sift two tablespoonfuls of oatmeal in one quart of boiling wa-
ter. If the meal is coarse, boil one hour and strain through a
gravy strainer.
BAKED MILK.
Put half a gallon of milk in a jar and tie it down with writing
paper. Let it stand in a moderate oven eight or ten hours. It
will be like cream, and is good for consumptives and invalids
generally.
BUTTERMILK POP.
Put one quart of buttermilk in the milk boiler; when nearly
boiling, add two tablespoonfuls flour, which have been rubbed
with one teaspoonful of milk. Stir until boiling. Good for
nervous dyspepsia. I knew a man who lived on buttermilk pop
only, for six months, and cured himself of dyspepsia.
CHICKEN BROTH.
In one quart of water, boil the dark meat of half a chicken,
with a tablespoonful of rice or barley; skim off the fat; use as
soon as the rice is well done. When taken up, add a few narrow
strips of bread, toasted not too brown.
BROWNED RICE.
Browned boiled rice eaten with boiled milk is excellent in sum-
mer complaint.
EICE CREAM.
Thicken a pint of new milk with rice flour to the consistency of
cream, sweeten, and flavor to taste. Beat the whites of two eggs
to a stiff froth, put a half ounce of gelatine to half a pint of cold
water; when well soaked, place over the fire until the gelatine is
dissolved; when cool, beat to a froth with an egg beater; mix
with the egg. This is excellent in inflammation of the bowels.
SAGO JELLY.
Soak five tablespoonfuls sago in half a pint of cold water thir-
ty minutes, then add one cup of sugar and two tablespoonfuls of
lemon juice; pour over three cups boiling water; boil the whole
in a farina boiler one hour; pour into moulds; when cold, turn
out and serve with fruit juice.
HTGIENE. 241
CRACKED OR BOILED WHEAT.
In two quarts boiling water, stir one pint of cracked wheat,
half teaspoon of salt. Use a farina boiler or double kettle, and
cook three hours without Stirling. When done, mould in dishes.
Eat cold, with fruit sauce or cream and sugar. The rolled wheat
is preferable. Not being able to procure it ready prepared, one
can crack wheat in an ordinary coffee mill.
OATMEAL MUSH.
Coarse oatmeal should be cooked like rolled wheat. If desir-
ed warm for breakfast, can be left in a granite farina boiler over
night and heated in a few minutes. DD not soak oatmeal over
night, or try to cook it sufficiently in the morning. Fine oatmeal
can be made in a mush like Indian meal, and be ready for the
table in forty minutes.
OATMEAL AND GRAHAM GEMS.
Mix equal parts of fine Irish oatmeal into a thick batter, with
equal parts of milk and water, fill hot gem-pans and bake with
a brisk heat. Very sweet and tender.
BROWN GEMS.
Mix with water equal quantities of rye and Indian meal,
beat it to a cream , perhaps ten or fifteen minutes, bake in thin
cakes in hot ge-n-pans.
GRAHAM GEMS.
Take three cupfuls of entire wheat flour, or Graham made
from white wheat, two cupfuls of cold water, half cup of milk.
Omit salt. Heat Jem-pans very hot on the top of the stove, fill
them even full with the batter, place on the grate of a very hot
oven. Let them remain ten minutes, then bake thirty minutes
on the bottom of the oven. The "Acorn" gem-pans are essential.
These are small, round, deep iron pans. Notice, three things are
necessary for good gems: The best Graham flour, very hot pans
and oven, and the "Acorn" gem-pans. No beating is required.
These conditions observed, the gems will be as light as sponge
cake. They can be eaten warm or cold, but are best heated over
in a quick oven. They make excellent toast and puddings.
242 HYGIENE.
GRAHAM MUFFINS.
Take one pint of new milk, one pint Graham flour or entire
wheat flour. Stir together and add one beaten egg. Can be
baked in any kind of gem-pans or muffin-rings. Salt must not
be used with any bread that is made light with eggs.
GRAHAM MUSH.
Stir Graham flour in boiling water slowly, until it makes a
thick batter. Set on the back part of the stove ten minutes and
turn into the dish. To be eaten with fruit juice or cream and
sugar.
BOILED RICE.
Put two cups of rice to three pints of boiling water, half tea-
spoonful of salt. Cook in a farina boiler four hours. It is said
the Japanese do not put rice in water to cook it. Simply expose
it to steam in a steamer several hours.
GRIDDLE CAKES FROM "SHORTS."
Shorts, or middlings, are obtained in grinding wheat, between
the fine flour and bran. These are rich in gluten and prepared
in the same way, make cakes equal to buckwheat.
MILK TOAST.
Heat six slices of Graham bread in the oven; toast an even
brown over coals. Boil one pint of milk and half a cup of cream.
Thicken with one teaspoonful of cornstarch; half a teaspoonful
salt. Pour over the toast and serve hot.
FIG ROLLS.
One quart of Graham flour, one cupful of chopped figs, enough
sweet milk to make like biscuit dough. Roll into long rolls and
bake in a dripping-pan, in a hot oven.
EGGS POACHED IN MILK.
Take one cupful of milk, half a cup of water; when boiling
break in six eggs. Cook slowly and serve on toast. A lady
told me she cured herself of nervous headaches by eating
an egg every morning cooked in this way. The milk prevents
the poisonous effect of the sulphur in the egg and the nerves get
decided nutriment.
HYGIENE. 243
POACHED EGGS.
In a skillet of salted boiling water, place muffin-rings. Drop
the eggs in them and let them stand ten minutes without boiling.
Remove the rings and the eggs will be nicely moulded and evenly
cooked.
GRAHAM CAKE.
One cupful of sugar, two eggs, half cup of sweet cream, one
cupful of Graham flour, one teaspoonful of baking-powder.
Bake in a deep tin, adding currants and chopped raisins, and
baking in small cake tins makes a nice children's cake.
To BOLL POTATOES.
Put into cold water, well covered, and boil quickly. When
done just enough to stay on a fork, held perpendicularly, pour
off the water, return to the fire, shake in the kettle and evapo-
rate the steam. Serve at once, hot. For mashing, use a four-
tined fork, or wire masher. Season delicately. Do not mash to a
paste. No pepper.
CABBAGE.
A royal vegetable when properly cooked. Shave fine, put into
boiling water, just enough to cook and leave juicy. Cover tight-
ly; cook fifteen minutes; thicken with a little white flour. and
milk; thin with milk enough to make rather juicy, and serve hot;
is much sweeter without salt. One beaten egg with the last milk.
Some put in a little vinegar. Onions prepare same as above.
PARSNIPS.
Pare and slice, cook until tender, but not broken, and season
same as cabbage. If wanted to fry, or bake, do not thicken but
remove from juice while a little hard. In cooking cabbage, par-
snips and onions, have just water sufficient to cook them and
leave a little juicy.
CRACKED WHEAT PUDDING.
In a deep pudding dish put layers of cold cooked cracked
wheat, and tart apples sliced thin with two tablespoonfuls of
sugar, one tablespoonful of raisins. Fill the dish, have the
wheat last, add cupful of cold water. Bake two hours.
244 HYGIENE.
CARROTS.
Pare, split fine, and cut into half inch pieces; cook from two
to three hours; season with rnilk. Delicious with or without a
little salt.
POP CORN*.
Excellent food especially for dyspeptics. Take always at meals.
Corn well roasted and ground fine, also makes a rich dressing
for mushes, with milk or cream.
ORANGES.
For food, should be pared with a sharp knife, removing only
the yellow of the rinds, leaving the white pulps; slice, and
sprinkle with sugar, and let stand half an hour. The pulp is
mucilaginous and modifies the acid and is nutricious.
BAKED APPLES.
Pare tart apples, core with a corer or small knife. Place them
in pans, and fill cavities with sugar. Bake in a slow oven until
tender. If sweet apples are used, it is better not to pare; sugar
not needed.
BAKED PEARS.
Take a stone jar, and fill it with alternate layers of pears (with-
out paring) and a little sugar, until the jar is full, then pour in
as much water as the jar will hold. Bake in a moderate oven
three hours.
BAKED PIE-PLANT.
Cut two pounds of pie-plant into a pudding dish, sprinkle over
it half cup of sugar and two tablespoonfuls of flour, or what is
better half a cup of rolled bread crumbs. Add water, until the
pie-plant is two-thirds covered. Bake in a quick oven, thirty or
forty minutes. This method of preparing pie-plant removes the
medicinal taste, and makes an acceptable spring dish.
PEACHES A LA STRAWBERRIES.
Ripe peaches cut in small pieces, with soft, mild eating apples,
in the proportion of three peaches to one apple, mixed with
sugar, and left to stand two or three hours, makes excellent mock
strawberries.
RRAQMBNTS.
The subject of "wasting" is one to which I wish to call atten-
tion. There are so many housekeepers who never think of utiliz-
ing the fragments which have been left after a meal, but throw
them into the swill-tub. Now any thrifty, sensible housekeeper
can, with proper care and judgment, manufacture these bits into
numberless nice and palatable dishes, which will be a great sav-
ing, and perhaps add many a dollar to her supply of "pin money."
Never throw away even a crumb of bread, but save it and put it
with other pieces. If you have a loaf of bread about to mold,
cut it into thin slices, place all together in a dripping-pan and
place in the oven to dry, and you will find that when pounded
and rolled, it will be very nice for dressing, puddings, griddle-
cakes, and croquettes. Keep in a covered box, or in a paper sack
tied securely, and hang it in a dry place. It is much more
economical to prepare meats with a dressing of some kind, since
they "go so much further." Save all the fat from soups, and
boiled or roasted meats. The fat from beef, pork and poultry,
keep for shortening or frying, and from ham, mutton and soups,
in which vegetables were boiled, for soap grease. To clarify
drippings, boil them a few minutes and then cut in a raw potato
and let it cook for five minutes, then drop in a pinch of saleratus,
and strain. If all the drippings are taken care of, it will be a
great saving in a family.
HASH.
There is nothing worse for the health, or for the palate, than a
poor hash, while a good hash is not only a favorite dish in most
families, but an essential article of economy and convenience.
Do not make hash or any other dish greasy. It is a mistaken idea
246 FRAGMENTS.
to think that fat and butter in large quantities are necessary to
good cooking. Butter and oils may be melted without .changing
their nature, but when cooked they become much more indigesti-
ble and injurious to weak stomachs. Cold meat of any kind will
do, but corned beef is best; always remove all surplus fat and
bits of gristle, chop fine, place in a dripping-pan, season with
salt and pepper, dredge with a little flour, and pour in at the side
of the pan enough water to come up level with the hash, place in
oven and do not stir; when the flour is a light brown, and has
formed a sort of crust, take out, add a lump of butter, stir it
through several times, and you will have a delicious hash. Or,
place in hot skillet with just enough water to moisten, add a little
butter or some nice beef drippings, stir often until warmed
through, cover and let stand on a moderately hot part of the stove
fifteen minutes. When ready to dish, run the knife under and
fold as you would an omelet, and serve hot.
How TO Fix TOUGH BEEFSTEAK.
Cut off the tough ends of the beefsteak, or any other kind
of meat may be cooked in the same way. Chop the meat, while
raw, very fine, heat a skillet very hot and grease it with butter,
put in your meat, and stir all the time while cooking. This
should be done over a quick fire, three minutes will cook the
meat. Season with butter, pepper and salt. You can serve it
plain or on toast. Another way : Chop fine and broil on a hot
gridiron, season with salt and pepper. Or, brown in a very hot
skillet, dredge in a tablespoonf ul of flour, pour over a teacupf ul of
boiling water, stir well and put over nicely toasted bread on a plat-
ter ; poach some eggs if you like and put one on each slice of toast.
MEAT PIE.
Take bits of bone, gristle, and pieces of meat which are not
nice for the pie, cover them with water, simmer gently for a long
time; strain off the gravy so made, thicken it with a tablespoon-
ful of flour and a small piece of butter, previously rubbed to-
gether. If you have plenty of gravy, save a part of it to serve
in a tureen. Cut the cold meat into small square pieces, lay it in
a baking-dish (without an under crust), with alternate layers of
FRAGMENTS. 247
meat and parboiled potatoes, sprinkle a little flour over the top;
add enough gravy to cover the meat; bake half an hour in a slow
oven. A little onion finely minced, is an improvement; or, a few
spojnfuls of cooked tomatoes. Veal pie may be made in the
sa-ne way.
FRICASSEED BEEF.
Cut from the steak, the end pieces. Heat the skillet very hot,
grease it, and brown the meat on both sides, then pour boiling
water over and cover tightly, cook until tender, let the water boil
out. Put in a piece of butter the size of an egg, let the meat
brown again, then put on a platter and make a nice brown gravy
and serve with the meat.
HAM TOAST.
Mix with one tablespoonful of finely chopped or grated ham
the beaten yolk of an egg and a little cream and pepper; heat
over the fire, and then spread the mixture either on hot buttered
toast or on slices of bread fried quite crisp in butter; serve very
hot. You can double this recipe, as many times as you like.
MUTTON DINNER.
Three pounds of mutton, cut in small pieces, (if you skin mut-
ton it looses the strong flavor). Put on the stove in cold water;
when half done put in a teacupful of rice, pepper and salt to taste.
Have water enough for soup, make a nice biscuit crust and steam.
Serve with potato salad and apple pie.
CHEAP OYSTER SOUP.
One pint of cooked tomatoes, one teacupful of codfish; pick
fine, add three pints of water, boil twenty minutes, add a teaspoon-
ful of soda, one pint of fresh milk, and a little rolled cracker.
VEAI, STEAK,
Take some scraps, or stringy parts of veal, two or three slices
of pork, chopped onion, salt and pepper to taste. Let this stew
in water, until the juice is extracted. Strain the broth, thicken
with a teaspoonful of flour, worked with a tablespoonful of butter,
and one of French mustard; let simmer slowly. Broil the cut-
lets or fry them; drop into the gravy and stew ten minutes.
248 FRAGMENTS.
A NICE DISH FOR DINNER OR SUPPER.
Take cold beef or veal, chop fine, and season with salt and
pepper; have ready hot mashed potatoes, seasoned as for the table
and put in a shallow baking-dish, first a layer of meat, then a
layer of potatoes, and so on, till the dish is full; smooth over top
of potatoes, and make little holes in which place bits of butter.
Bake until a nice brown.
BEEF CROQUETTES.
Chop fine some cold beef, beat two eggs, and mix with the
meat; add a little milk, butter, salt and pepper; make into rolls
and fry. A very nice dish for breakfast.
CALF'S HEART AND TONGUE.
You can buy these for a trifle, and they are nice for dinner or
tea, if cooked in the following way: Wash clean, and put on to
boil in cold water, salt well and boil till tender. Some vinegar
and one tablespoonful of the following spices : Whole black pep-
per, allspice, and three bay leaves. Put in your meat, and if
you prepare it in the morning, it will be ready for tea. Slice
very thin and serve cold.
PARKER TOAST.
Take stale bread and cut into small, square pieces; make a bat-
ter as follows: One cup of sour milk, one egg, half a teaspoon
of soda, flour enough to make like griddle cakes, a little salt.
You can use sweet milk with baking powder. Dip in the bread,
and fry in nice drippings or lard. Serve with syrup for break-
fast.
CROQUETTES.
Take some stale bread and pour on cold water enough to moist-
en it. Season with salt and pepper, add two well beaten eggs,
make into little oval balls, roll into flour or cornmeal, and fry in
hot lard or nice drippings, enough to cover them. Serve with
roast beef.
MINT VINEGAR.
Put into a wide mouthed bottle, fresh, clean mint leaves,
enough to fill it loosely, then fill up the bottle with good vinegar;
FRAGMENTS. 249
after it has been stopped close for two or three weeks, it is to be
poured off clean, into another bottle, and kept well corked for
use. Serve with lamb or any cold meat.
TURKEY DRESSING.
Ask for sausage for dressing. Get one can of trufles and one
can of chestnuts, chop fine and mix the sausage, salt and pep-
per to taste; chop two small onions very fine and mix well. The
dressing will be very good without the trufles and chestnuts, if
prefered, but of course not so nice.
A NICE WAY TO PREPARE A SHIN OF BEEF.
Crack the bone well, put it in a stew-kettle, and just cover it
with water. When it simmers, begin the skimming, and when
the water looks clear, add a bunch of sweet herbs, or if the flavor
is not liked, one dozen berries of black pepper, the same of all-
spice; stew very gently until the bones slip easily from the meat;
take out, remove bones, and chop the meat fine, skim off the
grease from the liquor in the pot, and return the chopped meat
to it; season highly with salt and pepper, and a little powdered
sage if liked; pour in pans, and set in a cool place. This is nice
sliced for tea or for breakfast, fried in nice drippings, or you can
mix it with bread or cracker crumbs; make into little cakes and
brown in the oven. Or you can make croquettes or hash of the
meat; they are excellent. Another nice way to save bits of cold
meat is to drop them in a jar of vinegar; at the end of the week
you will have enough for a batch of mince pies or spiced beef.
How TO MAKE NICE GKAVY.
It is not fashionable to have gravy made for roast beef or mut-
ton, as the juice of the meat is preferred, which, on the plate, is
mixed with catsup or whatever is preferred. Almost any kind of
meat liquor or soup stock, from which all fat has been removed,
may be made into nice gravy, by simply adding a little seasoning
and thickening; if browned flour is used, the gravy will require
but little cooking, but, when thickened with raw flour, it must
cook until thoroughly done, or the gravy will taste raw. All
gravies should be well stirriedover a hot fire, they must be quick-
ly made, and must boil, not simmer.
250 FRAGMENTS.
A CRUMB OF BREAD.
When you are cutting bread for the table, save all the crumbs ,
and at the end of the week, you will have enough for a bread
pudding or bread griddle cakes.
GREEX CORN PUDDING.
One and one-half ears of green corn, one cupful of sweet milk,
one egg, piece of butter the size of a walnut, pepper and salt to
taste. Scrape the corn from the cobb and boil it until done, let
it get cold then add the milk with the rest of the ingredients,
and bake a light brown color.
"WHEAT JEMS.
Two cups of sour or buttermilk, one egg, one even teaspoon-
ful of soda, baking-powder and salt, one pint of flour. Heat
the jem-pans very hot, fill with the batter and bake in a hot oven.
OMELET.
Four eggs, three-fourths of a cup of sweet milk, one teaspoon -
ful of flour. Beat the yolks well, add the flour and milk, and
steam over hot water till thick like custard. Beat the whites to
a stiff froth and mix all together; butter a dish and pour in the
omelet and bake in the oven to a light brown.
APPLE CHARLOTTE.
Put into a well buttered pie-dish a layer of finely grated bread
crumbs; then a layer of apples pared and sliced fine, a little
sugar and grated nutmeg; then another layer of bread crumbs,
and so on, till the dish is full, taking care to have a layer of bread
crumbs on top. Bake nearly an hour. The pudding should be
covered during part of the time it is baking. Serve with sugar
and cream. It is also very nice made with marmalade or any
kind of jam instead of apples.
HOXEY VINEGAR.
Two pounds of strained honey, one gallon of water; put it in a
jug, and let it stand in a warm place for six weeks, to ferment;
then pour it off into a clean jug, and set it away for use.
FRAGMENTS. 251
APPLE JAM.
When your apples are in danger of spoiling, make them into
jam in the following manner: Pare and core them, chop them
fine, and measure equal quantities of apples and sugar. Make a
good clear syrup of sugar, and add the juice of three lemons and
a few pieces of ginger root. Boil till the apples are clear and
yellow. Put in jars or seal in cans.
BAKER'S YEAST.
Take a few hops between the fingers, say an ounce or so, and
put in a sauce-pan with a quart of water; boil a few minutes and
strain off; then after removing all the hops, return the liquor
and put in two or three medium sized potatoes. Boil until quite
done; again drain off the liquor, and add a tablespoonful of flour;
mash the potatoes well with it; then return the liquor, and add a
teaspoonful of sugar; mix the whole together; have it about the
consistency of batter. Put in a bottle (clean glass) and cork it
tight. Shake two or three times a day, keep covered and in a
warm place for two days, when it will be observed that bubbles
are now and then seen to rise to the top, and the top looks creamy.
Do not shake any more, but tie the cork down; the next day you
can make the regular hop yeast with hops, potatoes and a little
malt, which will give you a regular baker's yeast, pure and fresh,
which must be renewed every ten or twelve days. Try it; it is
very fine.
TOMATO CATSUP.
Boil and mash thoroughly, through a colander, your tomatoes,
which must be ripe. To every gallon of tomatoes, add one quart
of vinegar, two tablespoonfuls of black pepper, one of cayenne
pepper, one of ground allspice, one of ground cloves, four of salt,
four of mustard seed, two of ground cinnamon. Boil hard four
hours. Put it on the back of the stove and leave till the next
morning, then bottle. The older it is the better.
SUET PUDDING.
One cupful of raisins, two-thirds cup of butter or suet, one-
half cup of molasses, one-half cup of brown sugar, one cupful
of sour or buttermilk, one even teaspoonful of soda, three cups
252 FRAGMENTS.
of flour, one nutmeg, one teaspoonful of salt; steam three hours.
Serve with vinegar sauce.
SUET PUDDING.
Twelve Boston crackers, one quait of sweet milk, one cupful
each suet, molasses, raisins, and currants, spices to taste. Steam
in pudding mould three hours.
GREEN MOUNTAIN CAKE.
One cupful of sugar, one-half cup of milk, one-half cup of
butter, two cupfuls of flour, two eggs, one-half teaspoon of soda,
one teaspoonful of cream-tartar. Makes a nice layer or loaf cake.
COOKIES Very nice.
One large tablespoonful each of butter and lard, one cupful of
sugar, nearly three cupfuls of flour, two teaspoonf uls of Equity
baking-powder, all rubbed together, then add one-half cupful of
sweet milk, one egg, roll thin and bake in a quick oven.
GRAHAM CAKE.
One cupful of sugar, one cupful of sour cream or milk, if you
use milk, add a piece of butter the size of a walnut, one cupful of
seeded and chopped raisins, two cupfuls of sifted Graham flour,
one teaspoonful of soda, three eggs. Bake in a loaf.
"\VHITE FRUIT CAKE.
Two eggs, one cupful of sugar, one of butter, one of raisins,
one of currants, three cupfuls of flour, one-half cup of sweet
milk. Citron, mace and cinnamon to taste, two teaspoontuls of
Equity baking-powder.
DELICATE CAKE.
Two eggs, one-half cup of butter, one cupful of sweet milk,
one and one-half cupfuls of sugar, three teaspoonfuls Equity
baking-powder; flavor with almonds or lemon. Made with the
whites of four eggs is nice for cocoanut cake, or with the yolks
for chocolate cake; three cupfuls of flour. Been in use for fifteen
years.
INDEX.
PAGE.
SOUPS 6
Amber or Bouillon 7
Beef Soup 6
Bouillon 10
Bean Soup 13
Corn Soup 13
Giblet Soup 10
Green Pea Soup 13
Hare or Rabbit Soup 1 1
Italian Soup 9
Mock-Turtle or Calf s Head 8
Macaroni Soup 10
Meatless Tomato Soup 12
Noodle Soup 9
Okra Soup 9
Ox-Tail Soup . 10
Onion Soup 15
Potato Soup 14
Rich Veal Soup 1 1
Split Pea Soup 13
To make Caramel .or Coloring.. 7
Turnip Soup 12
Tomato Soup 12
Venison Soup 1 1
Vegetable Oyster Soup 12
Vermicelli Soup 14
White Soup 8
FISH SOUPS 15
Clam Soup 16
Catfish Soup 1 6
Codfish Soup 17
Oyster Soup No. I 15
Oyster Soup No. 2 15
Stock for Soup or Gravy 17
To Clear Soup 17
Noodles for Soup i?
Force-meat Balls for Soup 17
Suet Dumplings 18
Calf's Liver Dumplings 18
FISH 19
Baked Fish 20
Broiled Shad .. 21
PAGE.
Baked Salmon Trout 22
Broiled Salmon 22
Broiled Salmon Trout 23
Baked Salmon 23
Baked Halibut 24
Boiled Codfish 25
Boiled Salt Mackerel 26
Cream Pickerel 33
Codfish Pie 25
Codfish Hash 25
Codfish Balls No. I 26
Codfish Balls No. 2 26
Cream Gravy for Baked Fish .... 20
Fried Smelts 21
Fried Fish ... 21
Fish Chowder 25
Sturgeon Steak 24
Stewed Codfish 24
Turbot 25
To Boil Fish 21
Whitefish Steamed 20
SHELL FISH 27
Broiled Oysters 28
Cream Oysters on Half Shell.. . 29
Clam Chowder 30
Deviled Crab 29
Escaloped Oysters 27
Fulton Market Stew 28
Fricasseed Oysters 27
Fried Oysters 27
Oyster Pie 28
Oyster Patties 28
Pickled Oysters 29
Stewed Oysters 27
Steamed Oysters 28
To Boil a Lobster 30
To Prepare a Crab 30
MEATS 31
Broiled Beefsteak 32
Beefsteak Smothered in Onions. . 32
Boiled Beef 32
Beef a la Mode 33
254
INDEX.
PAGE.
Boiled Corned Beef 34
Breakfast Stew 35
Broiled Tripe 36
Boiled Mutton, Caper Sauce. ... 37
Boiled Ham 43
Boiled Salt Tongue 35
Broiled Ham 44
Croquettes 42
Croquettes of Calf's Brains ... 43
Dried Beef 35
Fried Beefsteak 32
Fried Liver 36
Fried Tripe 36
Fried Mutton Chops 38
Fried Ham 44
Fricatelli 44
Head Cheese 4 6
Ham Sandwhiches 47
Larded Liver 36
Lamb Chops 38
Leg of Mutton Roasted 38
Mock Duck 33
Mutton a la Venison 39
Mixed Sandwiches 47
Pot Roast 38
Pork Pie 45
Pork Chops 45
Pickle for Beef 48
Roast Beef with Yorkshire 33
Roast Lamb 39
Roast Veal 39
Roast Spare Rib ..... 44
Spiced Beef 37
Stock 37
Sauted Mutton Chops 39
Sweet Breads Patties 42
Sweet Breads with Mushrooms. . . 42
Sweet Breads with Tomatoes. ... 43
Salt Pork Cooked in Batter 46
Soused Tripe 46
Souse 46
Sandwiches 47
Sausage Meat 47
To Select Meat 3!
To Cook a Fillet of Beef 34
To Roast a Fillet of Beef 37
To Roast a Fillet of Veal 45
To Roast a Pig 45
To Sweeten Salt Pork 46
To Try Out Lard 47
To Cure Hams 48
Traveling Lunch 47
Veal Stew 40
Veal Cutlets 40
Veal Terrapin 40
PAGE.
Veal Loaf 41
Veal Roll 41
Veal Sweetbreads 41
Crust for Meat Pie 48
Potato Crust 48
Dressing for Poultry or Meats 49
Dressing for Turkey 49
Dressing for Turkey and Chicken 49
Apple Dressing 49
Chestnut Dressing 50
Potato Dressing 50
Dressing for Ducks and Geese.. 50
SAUCES AND CATSUPS. 51
Anchovy Sauce 52
Apple Sauce 54
Cranberry Sauce 54
Crab Sauce 52
Cucumber Catsup 56
Currant Catsup 56
Curry Powder 57
Celery Soy 58
Chili Sauce 53
Drawn Butter 51
Fine French Mustard 57
Gooseberry Catsup 56
Holland Sauce 51
Horseradish Sauce 53
How to Mix Mustard 57
Imitation Worcestershire Sauce. . 53
Kitchen Salt 58
Lobster Sauce 52
Lemon Sauce 51
Mushroom Catsup 55
Nasturtium Seed 57
Oyster Catsup 56
Onion Sauce 53
Shrimp Sauce 52
Sauce for Venison 52
Tomato Sauce 53
Tomato Catsup No. I 54
Tomato Catsup No. 2 . . 54
Tomato Catsup No. 3 55
Tomato Catsup No. 4 55
To Prepare Horseradish 58
Walnut Catsup 55
POULTRY 59
Boned Turkey 63
Broiled Chickens or Quails 65
Baked Spring Chicken 64
Baltimore Fry 66
Chicken Croquettes 64
Chili Colorad 64 .
Chicken Pie 65
INDEX.
255
PAGE.
Chicken Pot Pie 65
Curried Dishes 66
Chicken or Veal Croquettes .... 67
Escaloped Turkey 63
Filling for Boned Turkey 62
Fried Gumbo 66
Jellied Chicken No. I 67
Jellied Chicken No. 2 67
Roast Turkey 61
Roast Chickens 63
Roast Goose 67
Roast Duck 68
Stewed Chicken 64
To Boil Turkey 61
To Bone Turkey 62
GAME ... 69
Broiled Quails 71
Broiled Pigeons 71
Couplets of Quail or Pigeons.... 73
Fried Woodcock 71
Leg of Venison 74
Pigeon Pie 71
Quails Parboiled or Baked 70
Roast Duck 70
Roast Pigeons 71
Rabbits 72
Roast Haunch of Venison 73
Reed Birds 73
Stewed Duck 70
Snipe 71
Stewed Pigeons 72
Venison The Shoulder 72
SALADS 75
Chicken Salad No. i 75
Chicken Salad No. 2 75
Chicken Salad No. 3 76
Chicken Salad No. 4 76
Celery Salad 79
Celery Slaw 79
Cabbage Salad 80
Cabbage Salad or Cold Slaw .... 80
Cream Dressing 78
Cream Cabbage 81
Cucumber Salad 84
Dressing for Lettuce 80
Dressing 81
French Dressing 83
Ham Salad 78
Herring Salad 79
Lobster Salad 77
Lettuce Salad 79
Lobster Salad Dressing 80
Lettuce Plain . . 80
PAGE.
Mayonnaise Sauce 82
Mayonnaise of Cauliflower 83
Oyster Salad 83
Potato Salad No. I 81
Potato Salad No. 2 Si
Potato Salad No. 3 82
Red Mayonnaise 78
Salmon Salad 77
Sardine Salad 78
Sardine Dressing 78
Shrimp Salad 82
Tomato Salad 78
To Fringe Celery 84
Veal Salad 77
Vegetable Salad 83
VEGETABLES 85
A nice way to prepare Potatoes. . 90
Artichokes 94
Asparagus 95
Boiled Potatoes (skins on) 86
Boiled Potatoes ( skins off) 86
Baked Potatoes 87
Browned Potatoes (white) 88
Browned Sweet Potatoes 88
Boiled Beets 92
Baked Parsnips 94
Baked Sweet Potatoes 95
Broiled Tomatoes 96
Baked Tomatoes 96
Beet Greens 98
Baked Beets 98
Baked Cauliflower 98
Baked Cauliflower, French dish.. 99
Boiled Onions 99
Boiled Macoroni 101
Baked Macroni loi
Broiled Mushrooms 103
Boiled Herring 103
Baked Corn 95
Boston Beans 104
Corn Oysters 92
Corn Custard 92
Cabbage Sprouts 97
Cauliflower 98
Delicate Succotash 91
Delicate Cabbage 97
Escaloped Tomatoes 96
Escaloped Salsify 93
Fifth Avenue Hotel Potatoes 88
Fried Corn 9 2
Fried Parsnips 94
Fried Tomatoes 95
Fried Cabbage 99
Fried Raw Potatoes loi
256
INDEX.
PAGE.
Fried Bananas 101
Fried Hominy 103
Fried Mush 104
Green Corn (Boiled) 91
Green Corn Cakes 91
Green Pease 92
How to Boil Rice 102
Italian Macaroni 102
Lyonnaise Potatoes 89
Lima Beans 91
Mashed Potatoes 86
Macaroni lol
Macaroni as a Vegetable 101
Macaroni Pudding 102
Okra and Tomatoes 99
Potato Puff 87
Potato Balls 87
Potato Ribbon 89
Potato Pie 89
Potato Cakes loo
Rules for Cooking Vegetables... 85
Raw Tomatoes 96
Roasted Onions loo
Silverthrone Potatoes 87
Saratoga Potatoes -. 89
String Beans 90
Succotash 91
Stuffed Egg Plant 93
Spinach a la Cream 94
Stewed Tomatoes 95
Stewed Cabbage 97
Summer Squash 97
Stuffed Cabbage 99
Southern Rice . . . , 102
Stewed Mushrooms 103
To Boil New Potatoes 86
To Fry Egg Plant 93
To Boil Spinach 93
Tomato Toast 99
Turnips loo
Winter Squash 97
BREAD 105
Brown Bread no
Boston Brown Bread No. r in
Boston Brown Bread No. 2 112
Boston Brown Bread No. 3 112
Corn Bread No. I in
Corn Bread No. 2 in
Graham Bread 1 10
Hop Yeast 106
Potato Yeast 107
Rubs or Flour Hard Yeast 108
Superior Bread 1 10
Vienna Bread 109
PAGE.
White Bread Sponge 108
Yeast, Self Working 107
BREAKFAST AND TEACAKES. 113
Apple Fritters 128
An Excellent Corn Bread 120
Breakfast Rolls 114
Biscuit 116
Breakfast Puffs 119
Buckwheat Cakes 127
Bread Pan Cakes 127
Cinnamon Rolls 113
Coffee Cake 118
Crumpets 121
Corn Muffins 121
Cornmeal Caumpets 121
Cornmeal Cake 122
Cream Muffins 122
Cream Griddle Cakes 125
Cornmeal Griddle Cakes No. I. 126
Cornmeal Griddle Cakes No. 2.. 126
Died Rusk 117
Drop Biscuits 118
Delicious Hot Cakes 126
Eastern Buns, Hot Cross 113
French Rolls 112
Flannel Cakes 125
Fritters 127
Graham Biscuit . . . . 116
Graham Rolls 1 16
German Puffs 119
Graham Gems No. I 119
Graham Gems No 2 1 20
Graham Muffins 120
Graham Muffins 123
Graham Cakes 123
Graham Cakes 127
Golden Slices 128
Hominy Cakes 126
Hominy Muffins 122
Johnny Cake No. I 120
Johnny Cake No. 2 120
Maryland Bread 116
Molly Puffs 119
Nice Sandwich Rolls 114
Oatmeal Griddle Cakes 126
Potato Biscuit 115
Puffs 117
Rusks 117
Rice Muffins 122
Risen Waffles 124
Rice and Corn Meal Waffles 124
Rice Waffles 125
Rice Waffles, Very fine 125
Rice Griddle Cakes 127
INDEX.
257
PAGE.
Split Rolls 113
Sour Cream Biscuits 117
Sally Lunn No. I 1 18
Sally Lunn No. 2 1 18
Sally Lunn, without yeast . 119
Spanish Buns 1 23
Sour or Buttermilk Cakes 125
Scarborough Puffs 128
Vienna Rolls 113
Vienna Buscuit 115
Virginia Wafer Buscuit 115
Velvet Cakes 126
Wheat Muffins 121
Waffles and Griddle Cakes 123
Waffles 124
Waffles 124
PIES 129
Apple Pie, No. I 131
Apple Pie, No. 2 131
Crust for Tarts and Pates 130
Chess Pie 133
Custard Pie 133
Cream Pie, No. I 134
Cream Pie No. 2 134
Cocoanut Pie 134
Cocoanut Custard Pie 135
Cherry Pie 137
Cherry Pie 137
Dried Apple Pie 136
French Puft Paste 130
Good Plain Pie Crust 129
Gooseberry Tart .... 137
Green Currant Pie 137
Jelly Pie 140
Kiss-me quick Pie 131
Lemon Pie, No. I 132
Lemon Pie, No. 2 132
Lemon Pie, No. 3 132
Maple Sugar Pie 137
Mince Meat, No. I 138
Mince Meat, No. 2 139
Mock Mince Pie 140
Molasses Pie 140
Nice Apple Pie 131
Orange Pie . 133
Potato Crust'. 131
Peach Pie 135
Pumpkin Pie, No. 1 135
Puft Paste 130
Pumpkin Pie, No. 2 136
Pie Plant Pie 136
Peach Custard Pie 134
Raisin Pie 132
Ripe Currant Pie 138
PAGE.
Rich Mince Pie 139
Squash Pie 136
Sweet Potato Pie 136
Sweet Potato Pie 138
Tomato Pie 137
Transparent Pie 140
Vinegar Pie 136
Whipped Cream Pie 135
PUDDINGS AND SAUCES. 141
Baked Rice 142
Bread Pudding, No. I 146
Bread Pudding, No. 2 146
Bread and Butter Pudding 146
Bird's Nest Pudding 147
Baked Indian Pudding 149
Baked Plum Pudding 152
Blackberry Shortcake 155
Cornstarch Pudding 144
Cornstarch Pudding 150
Cottage Pudding 146
Cherry Pudding 148
Chocolate Pudding 148
Cabinet Pudding 150
Cream Tapioca Pudding 145
Cocoanut Pudding 151
Cracker Plum Pudding 148
Cornmeal Pudding, No. I 151
Cornmeal Pudding, No. 2 152
Christmas Plum Pudding 153
Delicate Pudding 143
Delicious Pudding 144
Fig Pudding 147
Graham Pudding 150
Italian Pudding 149
Minute Pudding 142
Mountain Snow Pudding 144
Orange Roley Poley 148
Orange Pudding 145
Orange Shortcake 154
Porcupine Pudding 146
Paradise Pudding 149
Poor Man's Pudding 151
Peach Cobbler 155
Puff Pudding 155
Queen of Rice Pudding 143
Queen of Puddings 144
Rice Pudding 142
Rice Pudding 143
Rice Cup Pudding H3
Snow Ball Pudding 142
Steamed Tapioca Pudding 145
Snow Pudding 147
Sago Pudding 14?
Sponge Pudding 149
258
INDEX.
Sicily Pudding 151
Suet Pudding, No. I 152
Suet Pudding, No. 2 152
Steamed Apple Dumplings 155
Steamed Plum Pudding 153
Strawberry Shortcake, No. I .... 153
Strawberry Shortcake, No. 2. ... 154
Tapioca Pudding 145
SAUCES 156
Cabinet Pudding Sauce 156
Foam Sauce 156
Hard Sauce 157
Maple Sugar Sauce 159
Orange Sauce 157
Plain Cream Sauce 156
Sauce for Bread Pudding 157
Sauce for Plum Pudding 157
Vinegar Sauce 156
White Sauce 156
Weights and Measures 158
CAKE 159
Almond Icing 163
Almond Cake 1 73
Angel Food 177
Angel Cake 177
Almond Cake No. I 182
Almond Cake No. 2 182
Almond Cakes 185
Almond Cheese Cakes 188
Almond Jumbles 189
Boiled Frosting 162
Black Fruit Cake 163
Black Cake 164
Bride's Cake 168
Baker's Pound Cake 172
Bride's Cake No. I 174
Bride's Cake No. 2 1 74
Beautiful Cake 175
Berwick Sponge Cake ' 175
Boston Cream Cake 189
Butter Biscuit 188
Baker's Ginger Snaps 195
Chocolate Icing . 163
Coffee Cake No. i 165
Coffee Cake No. 2 166
Clove Cake 166
Connecticut Loaf Cake 168
Cornstai ch Cake 171
Centennial Pound Cake 172
Cup Cake 1 74
Cocoanut Cake 1 78
Cocoanut Cake 1 70
Custard Cake 179
PAGE.
Caramel Cake 179
Chocolate Cake 180
Cold Water Cake 165
Cream Chocolate Cake 180
Cream Sponge Cake 184
Cocoanut Balls 184
Citron Cakes 186
Crullers and Doughnuts 189
Cream Puffs 189
Cream Doughnuts 191
Crullers No I 191
Crullers No. 2 191
Crullers No. 3 192
Comfits 192
Crisp Ginger Snaps 196
Dried Apple Cake 168
Delicate Cake 171
Dream Cake 183
Doughnuts 191
Doughnuts 191
Every Day Fruit Cake 165
Excellent Jumbles 187
Frosting to be made 162
Frosting with Gelatine 162
Fruit Cake No. i 163
Fruit Cake No. 2 163
Fruit Cake No. 4 164
Frosting for Wedding Cake 164
Fruit Cake No. 6 165
Feather Cake No. I 171
Feather Cake No. 2 171
Fifth Avenue Cake 176
Fig Cake 181
Gold Cake 1 74
Groom's Cake 169
Golden Pound Cake 172
German Cake 1 76
Good Cookies 187
Ginger Bread 193
Ginger Bread 193
Ginger Bread (very fine) 193
Ginger Cookies 194
Ginger Cookies (extra fine) 194
Ginger Cookies 194
Ginger Drop Cakes 195
Ginger Snaps No. I 195
Ginger Snaps No. 2 195
Ginger Nuts 196
Ginger Snaps 196
Hickorynut Cake 173
Hickorynut or English Walnut.. 181
Hard Ginger Bread 194
Icing. ... 161
Imperial Cake 169
Icing 177
INDEX. 259
PAGE.
Ice Cream Cake 185
I.oaf Cake 167
Lemon Cake 169
Lady Cake 174
Little Gold Cakes 185
Lemon Jumbles 186
Lemon Jelly Cake 182
Lemon Cookies 187
Lady Fingers 188
Lemon Cheese Cakes 188
Mountain Cake 166
Maible Cake No. 1 168
Marble Chocolate Cake 175
Minnehaha Cake 183
Molasses Jumbles 194
Moonshines ' 192
No N ame Cake 165
Nut Cake 176
Nut Cake 166
Nothings 192
New Year's Cookies 186
Old Hartford Election Cake... . 167
Orange Cake 1 78
Orange Cake 178
Orange Cake 185
Pork Cake 167
Pound Cake 172
Prison Cake 183
Plain Doughnuts 190
Queen Cake 173
Ruth's Cake 165
Ribbon Cake 180
Roll Jelly Cake 184
Rice Cakes *. 185
Ring Jumbles 188
Raised Connecticut Doughnuts. . 190
Raised Doughnuts 190
Spice Cake 166
Snow Cake 1 70
Snow Ball Cake 171
Silver Cake 174
Sponge Cake 1 75
Sponge Cake 1 76
Scroll Cake 176
Spice Cake 181
Snow Cake 183
Sponge Drops 186
Shrewsbury Cakes 186
Sour Cream Cookies 187
Sugar Cookies 187
Sand Tarts 187
Soft Ginger Bread 193
Sponge Ginger Bread 194
Superior Ginger Cakes 196
To Blanch Almonds 162
PAGE.
Trifles 192
To Color Icing 163
The Best of Ginger Bread 193
The Icing 178
Vaiiety Cake 182
Wedding Cake 164
White Cake 170
White Cake . 1 70
White Cake 171
White Pound Cake 172
Washington Cake 172
White Fruit Cake 173
Watermelon Cake 175
White Sponge Cake 1 76
White Mountain Cake 177
White Cocoanut Cake 178
White Custard Cake 179
White Chocolate Cake 179
Yellow Chocolate Cake 180
CONFECTIONERY. ... 197
Almond Macaroons 200
Butter Scotch 198
Chocolate Caramels 198
Chocolate Creams 198
Cream Walnuts 199
Candied Pop Corn 199
Hoarhound Candy 199
Ice Cream Candy 197
Kisses 199
Molasses Candy 197
Marshmallows 192
Meringues 200
To Prepare Sugar for Candy. . . . 197
CUSTARDS AND CREAMS. . . 201
Apple Snow 203
Apple Float 203
Apples 213
Baked Custard 202
Biscuit Glace 211
Banana Cream 212
Cream Custard 202
Coffee Custard 203
Chocolate Custard 203
Charlotte Russe 205
Charlotte Russe 205
Charlotre Russe 206
Charlotte Russe 206
Chocolate Charlotte Russe 206
Chocolate Blancmange 207
Chocolate Cream 211
Coffee Ice Cream 211
Eggless Ice Cream 210
Fruit Whips 204
260
INDEX.
PAGE.
French Ice Cream 205
Freezing Cream 209
Italian Cream . 204
Italian Cream 206
Ice Cream 210
Ice Cream 210
Ice Cream made of Cream 211
Iced Fruit 213
Lemon Spouge 204
Lemon Jelly 208
Lemon Ice 211
Moss Blancmange 207
Neapolitan Blancmange 207
Nice Ice Cream 210
Orange Jelly 208
Orange Ice 212
Orange Suffles 212
Orange Cream 212
Oranges 213
Peach Cream 208
Peaches and Pears 213
Ripe Fruit for Dessert 213
Steamed Custard 202
Snow Custard 202
Strawberry Cream 208
To Whip Cream 201
Tapioca Custard 203
Whipped Syllabubs 204
Whipped Cream 204
DRINKS 214
Coffee 214
Coffee with Whipped Cream .... 215
Coffee for One Hundred 215
Chocolate 216
Cream Nectar 217
Currant Ice Water 218
Children's Drinks 220
Coffee 220
Grape Syrup 220
Harvest Drinks 218
Italian Chocolate 216
Iced Tea 217
Jelly Drinks 219
Lemonade 218
Orange or Lemon Syrup ^220
Prepared Cocoa 216
Raspberry Vinegar 219
Sarsaparilla Mead 218
Summer Beverage 219
Strawberry Acid 219
Strawberry Syrup 220
To Make Coffee (Boiled) 214
To Make Coffee (without Boiling) 215
Tea . 217
PAGE.
Temperance Ginger Wine 218
Vienna Coffee 216
White Tea 220
EGGS 221
A Fine Omelet 222
Boiled Eggs No. I 221
Boiled Eggs No. 2 221
Baked Eggs 221
Nice Omelet 222
Omelet 222
Poached Eggs 221
Puff Omelet 222
Rumbled Eggs 221
Scrambled Eggs 222
CANNING AND PRESERVING 223
Canned Peaches 224
Canned Grapes 229
Canned Strawberries 225
Canned Plums 225
Canned Baked Pears 225
Canned Berries 226
Canned Tomatoes 226
Currant Jelly 228
Candied Orange or Lemon Peel. 230
Fig Preserves 230
Peaches and Pears 324
Preserved Tomatoes 226
Preserved Peaches 229
Preserved Quinces 227
Preserved Quinces, very rich .... 227
Preserved Cherries 229
Preserved Citron or Watermelon. 230
Quince Marmalade 227
Quince Jelly 228
Raspberry Jam, No. I 229
Raspberry Jam, No. 2 229
Transparent Marmalade 229
PICKLES 231
Chow Chow 23 1
French Pickles 236
Gherkins 231
Green Tomato Soy 232
Oil Pickle Cabbage 232
Pickles 234
Pickled Grapes 234
Pickled Peaches 235
Piccalili 235
Ripe Cucumber Pickles 235
Spiced Plums 235
Spiced Currants 236
Spiced Currants 239
To Pickle Nasturiums 232
INDEX.
261
PAGE.
To Pickle Cauliflower 232
To Pickle Fifty Mangoes 233
Tomato Pickles 233
Walnut Pickles 233
Watermelon Rind Pickles 236
HYGIENE 237
Beef Tea 239
Bran Gruel 239
Baked Milk 240
Buttermi Ik Pop 240
Browned Rice 240
Brown Gems 241
Boiled Rice 242
Baked Apples 244
Baked Pears 244
Baked Pie Plant 244
Corn Tea 239
Cornmeal Gruel 239
Chicken Broth 240
Cracked or Boiled Wheat 241
Cabbage 243
Cracked Wheat Pudding 243
Carrots 244
Egg Lemonade 238
Eggs Poached in Milk 242
Flaxseed Lemonade 238
Fig Rolls 242
Gum Arabic Water 238
Graham Gems 241
Graham Muffins 242
Graham Mush 242
Graham Griddle Cakes 242
Graham Cake 243
Hot Lemonade 237
Jelly Water 238
Lemonade 237
Milk Toast 242
Oatmeal Tea 238
Oatmeal Gruel 240
Oatmeal Mush -241
Oatmeal and Graham Gems. ... 241
Oranges 244
Orange Whey 238
Parsnips 243
Poached Eggs 243
PAGE.
Popcorn 244
Peaches a la Strawberry 244
Rice Gruel 239
Rice Cream 240
Sago Milk 238
Sago Jelly 240
Toast Water 238
Tamarind Water 238
To Boil Potatoes 243
Wheat or Barley Coffee 239
FRAGMENTS 245
A nice Dish for Dinner 248
A Nice Way to Prepare 249
A Crumb of Bread 250
Apple Charlotte 250
Apple Jam 251
Beef Croquettes 248
Baker's Yeast 25 1
Cheap Oyster Soup 247
Calf's Heart and Tongue 248
Croquettes 248
Cookies (very nice) 252
Delicate Cake 252
Friccasseed Beef 249
Green Corn Pudding. . 250
Green Mountain Cake 252
Graham Cake 252
Hash 245
How to Fix Tough Beefsteak. . . 246
Ham Toast 247
How to Make Nice Gravey 249
Honey Vinegar .... 250
Meat Pie 246
Mutton Dinner 247
Mint Vinegar 248
Omelet ... 250
Parker Toast 248
Suet Pudding 25 1
Suet Pudding 252
Turkey Dressing 249
Tomato Catsup 251
Veal Steak 247
Wheat Gems 250
White Fruit Cake . . 252
