WESTMINSTER
COOK-BOOK.
EVERT RECIPE TRIED AND PROVED.
We may live without poetry, music, and art
We may live without conscience, and live without heart.
We may live without friends, we may live without books.
But what civilized man can live without cooks?
He may live without books what is knowledge but grieving?
He may live without hope what is hope but deceiving ?
He may live without love what is passion but pining?
But where is the man that can live without dining?
ONE HUNDBED AND EIGHTY-THHEE EECIPES.
PHILADELPHIA:
HOLLOWBUSH AND CAREY,
423 MARKET STREET.
1876.
Entered according to Act of Congress, in the year 1870, by
HOLLOW BUSH AND CAREY,
in the office of the Librarian, at Washington. All rights reserved.
TX7&
AGRIC
LIBRARi
WESTMINSTER COOK-BOOK.
SOUPS.
Soups.
"We have deemed it unnecessary to give re-
cipes for the common e very-day soups. Beef
and veal form the stock, with such vegetables
and herbs as suit the tastes of the household.
For white soups veal is best; for ~brown, use
beef and the bones and trimmings of other
meats and poultry. Always use cold water,
and after it begins to boil, place it in a position
where it will simmer only, but be sure to keep it
simmering for four or five hours, with the pot
closely covered. In winter, sufficient stock
may be made to last several days, and this
quantity should boil all day. A portion can
be used with sliced vegetables as vegetable
soup, one day; with vermicelli, another day;
and again, with tomatoes and the addition of a
little catsup as tomato soup. To color soups,
use for thickening flour that has been previously
browned in the oven.
145
4 WESTMINSTER COOK-BOOK.
Clam Soup.
To a gallon of cut-up clams and their liquor,
well boiled and strained, put a cup and a half
of cream, two tablespoonsful of flour creamed
with a quarter of a pound of butter, and well
seasoned with salt, pepper, and mace.
Crab Soup.
Three dozen crabs boiled and picked, divide
them equally, boil again one half in a full gal-
lon of water, with salt and mace, for about an
hour. Then take off and strain, put the soup
on again w r ith a teacup of cream, quarter of a
pound of butter, two and a half tablespoonsful
of flour creamed with the butter and scalded
with a little of the hot soup, a tablespoonful of
mixed mustard, black and red pepper. Have
in your tureen the remaining dozen and a half
crabs cleanly picked, and pour the hot soup
upon them, and serve without delay, for it is
delicious.
Oyster Soup.
One and a half cups of cream to a gallon of
oysters and liquor, two tablespoonsful of flour,
creamed with a quarter of a pound of butter
and well seasoned with pepper, salt, and mace.
MEATS. 5
MEATS.
Asparagus.
Take two bunches of freshly gathered aspa-
ragus, ctft in small pieces, and boil until tender
in water enough to cover it, having first put
into this water one dessertspoonful of sugar.
Then add one pint of milk, butter, pepper, and
salt to taste, and let it just come up to a boil.
Be sure and not boil it. Serve in deep plates.
Baked Ham.
Boil until quite done, then remove the skin.
Rub together one teaspoon cayenne pepper, two
of ground cloves, two of grated nutmeg, two
tablespoons of brown sugar. Make incisions
with a knife all over the top the depth of the
fat, into which force the mixture. The balance
must be rubbed over the top, then cover the
surface thickly with bread crumbs. Bake
slowly about one-half hour, basting frequently
with the essence to keep it from burning.
Corn Oysters.
Grate down twelve ears of corn, beat two eggs
very light, stir well together with pepper and
salt, add two tablespoons of powdered cracker,
fry in lard.
6 WESTMINSTER COOK BOOK.
Croquettes.
Having chopped fine your meat, take some
grated bread crumbs, and season with salt, pep-
per, mace*, nutmeg, and grated lemon rind.
Moisten the whole with cream, and make into
small cones. Have ready some beaten eggs,
mix with grated bread, dip into it each cro-
quette and fry slowly in butter.
Deviled Crabs.
One dozen crabs, a small loaf of baker's bread,
three teaspoonsful of mixed mustard, two of
black .pepper, half a teaspoonftil of cayenne, and
one of salt, teacup of vinegar, and five ounces
of butter. Bake in shells.
Drawn Butter.
Mix two or three teaspoonsful of flour with a
little cold water, stir until clear of lumps, thin
it, and pour on a half pint of boiling water,
stirring constantly. Boil it two or three
minutes; then cut up four ounces of butter in
it, and melt and stir; add hard-boiled eggs
sliced or minced as desired.
MEATS. 1
Mock Oysters.
A pint of boiled hominy, two eggs, a teacup
of flour, a tablespoonful of butter (melted),
pepper and salt to taste ; mix all well together,
make in little cakes and fry a light brown.
Mock Terrapin.
Season and fry brown a calf's liver, then hash
it fine, dust thickly with flour, two tablespoons-
ful of mixed mustard, a little cayenne pepper,
three hard-boiled eggs chopped fine, a piece of
butter the size of an egg, and a teacup of water.
Let it simmer a few minutes, then serve hot.
Omelet.
Three teaspoonsful of fresh milk to each egg,
a little salt, beat the eggs light, add the milk,
and cook, stirring all the time.
Slaw Dressing.
The yolks of two eggs well beaten, two tea-
spoonsful of sugar, one of mustard, one of salt,
one of black pepper, beat all together; add one
teacup of cream or milk, and half a cup of
vinegar. Set on the fire and stir until it be-
comes as thick as boiled custard. Let it come
to a boil.
8 WESTMINSTER COOK-BOOK.
Spiced Beef.
Four pounds of tender beef minced fine, one
pound suet chopped fine, mix them together;
one spoonful of cloves, half the quantity of
pepper, salt to your taste, a teacup of water.
Mix all together, then pack in a tin pan the
size to suit the quantity. Put in the oven and
bake an hour and a half. This is a delightful
relish for tea, cut thin.
Sausage Meat.
To twenty-nine pounds of chopped meat, add
eleven ounces of salt, nine heaped tablespoons-
ful of freshly rubbed sage, five tablespoonsful
of ground black pepper. If cayenne pepper is
liked, put to this a half teaspoonful of ground
cayenne.
Sauce for Cold Meats.
Boil two eggs three minutes, mix a small
teaspoonliil of mixed mustard, a little pepper
and salt six spoonsful of drawn butter or oil,
six of vinegar, and one of catsup.
Turkey or Chicken Patties.
Mince fine your cold fowl, together with
some cold boiled ham or tongue; add the yolks
of hard-boiled eggs grated, a little cayenne
MEATS. 9
pepper, some powdered mace, and nutmeg.
Mix and moisten with cream or butter. Have
ready some puff paste in pattypans, and fill
with the mixture. Add oysters, and warm
with hot shovel.
Tomato Beef.
Take five pounds of beef off the end of the
surloin, place it in a pot with sufficient water
to keep it from burning, and no more. It
should be turned often, let it brown, cook one
hour, then add twelve tomatoes, half an onion
chopped fine, pepper and salt. After adding
the tomatoes, stew one hour longer. Serve the
beef with the tomatoes around it.
Turkey Sauce.
Mix two or three teaspoonsful of flour with a
little cold milk, stir it until clear of lumps, thin
it and pour on a half-pint of boiling milk, stir-
ring constantly. Boil it two or three minutes.
Then cut up four ounces of butter in it, melt,
and stir and add one pint of oysters and celery
chopped.
Veal Patties.
Three pounds of veal, one pound and a half
of fresh pork, quarter of a pound of butter, and
four eggs. Grind the meat fine, add the other
10 WESTMINSTER COOK-BOOK.
ingredients. Season to taste with mustard,
pepper, and salt Koll into shape. Set them
in the oven and brown over. To be eaten cold.
BREADS.
.Bridgeton Rolls.
One quart of new milk, one cup and a half
of lard and butter mixed, two eggs, two table-
spoonsful of sugar, one and a half cups of yeast,
and a little salt; make up soft, let them rise, and
make them out two hours before you bake them.
Corn Muffins.
One quart of milk, one and a half pints flour
(even measure), one-half that quantity of meal,
sift both together, five eggs beaten very light
(yolks and whites separately), and added to the
batter, a little salt; butter small tin muffin pans
(not rings), bake in a quick oven from twenty
to twenty -five minutes.
Flannel Cakes.
Take three eggs, half-pint of milk, melt there-
in a tablespoonful of lard, then add half-pint
cold water, and one teacup of yeast, mix all
together, and make the batter as thick as for
buckwheat cakes.
BREADS 11
Laplanders.
Beat two eggs very light, then add one pint
milk, one pint flour, one teaspoon salt, beat well
together, and bake in small tins. This quantity
makes one dozen. Have the tins hot.
Light Bread.
For two loaves of bread, thicken one quart
of lukewarm water with flour until it will just
pour easily, add one tablespoonful of salt, half
teacup yeast; this should be done about 7 P. M.
About 10 P. M. work in flour until it is nearly
as stiff as pie crust, and let it rise again in a
mass; it will rise high and crack open. When
it is sufficiently light, mould it into loaves, and
let it stand about an hour, when it will be ready
to bake, which you can tell by its cracking open.
The flour should always be sifted, and the dough
well kneaded.
Light Biscuit.
Two pounds of flour, quarter of a pound of
lard, one pint of milk, and a cup of yeast, and
a little salt. To be made in the evening if in-
tended for breakfast, or in the morning for tea.
Maryland Biscuit.
Take two quarts of flour, one-quarter pound
lard, and a little salt. Mix with as little water
12 WESTMINSTER COOK-BOOK.
as possible, and then knead it until soft. Break
up into pieces, and roll into shape, prick with a
fork, and bake them in a quick oven. To be
good, they must be worked a great deal.
Muffin Bread.
Make up over night just as you would light
bread only softer, adding two eggs, a mixed
spoonful of butter and lard, one teaspoon of
sugar at the time you make it up. Mould out
only in one loaf as you would rolls, and let it
rise again before baking. Bake in a pie plate
(it is stiff enough not to run over). Split in
half, butter, lay lightly together again, and send
to the table hot. Serve in quarters.
Muffins.
Take three eggs, half pint of milk and water
in equal quantities, melt therein a tablespoon-
ful of lard, then add half pint cold water, one
teacup of yeast, mix all together and stir in
flour to make it a thick fritter batter.
Quick Light Cake for Breakfast.
Mix dry and well rubbed together two tea-
spoonsful of cream of tartar, with one quart of
flour, then dissolve three-quarters of a tea-
spoonful of super-carbonate of soda in a suffi-
BREADS. 13
cient quantity of sweet milk (about a pint),
mix the whole together, and bake immediately.
Split and butter. Serve while hot.
Sally Lunn.
One pint of milk, three eggs, one quart of
flour, half a teacup of yeast. Put this to rise,
and when light beat in one cup of melted butter.
Then put it into your pan or pans, and let it
rise again, and bake when light.
Sally Lunn (with yeast).
Warm one quart of milk with quarter pound
of butter, two heaping tablespoons of sugar,
half a nutmeg. Beat up three eggs and put
in, with a little salt, and flour enough to make
it stiffer than pound cake. Beat it well. Add
a teacup of yeast, and let it rise. Butter a
fluted cake mould and pour it in Bake in a
quick oven one hour.
If you wish tea at 7 o'clock, set it to rise at
11 A.M.
Sally Lunn (without yeast).
One quart of flour, # piece of butter the size
of an egg, three tablespoons of sugar, two eggs,
two teacups milk, two teaspoons of cream of
tartar, one teaspoon of saleratus, a little salt.
14 WESTMINSTER COOK-BOOK.
To mix it scatter the cream of tartar, the salt,
and the sugar into the flour. Add the eggs
without having beaten them, the butter melted,
and one cup of the milk. Dissolve thesaleratus
in the remaining cup, and then stir all together
steadily a few minutes. This makes two loaves.
Add spice and twice the measure of sugar, arid
you have a good plain cake for the cake basket.
Supper Fritters.
One and a half cups of sugar beaten with
three eggs, one cup of sour cream, and one and
a half cups of buttermilk, in which stir a tea-
spoonful of soda. Add flour enough to make a
thin muffin-batter, and fry.
Tea Cake.
One pint of milk, two eggs, half cup of but-
ter, half cup of yeast. Make this into a rising,
and when light knead in sufficient flour to make
as stiff as roll dough. Make this into three flat
cakes, and let it rise again.
Wafers or Wine Crackers.
Three pints of flour, one heaping tablespoon-
ful of lard, one tablespoonful of salt. Rub the
flour, lard, and salt well together. Make up
BREADS. 15
quite stiff. Knead them till soft. Break into
small pieces and roll them out as thin as wafers.
Prick with a fork before placing in the oven.
Wheat Muffins.
Early in the morning take off a piece of light-
dough, say what has been made from one quart
of flour. Thin this to the consistency of batter
by the addition of sweet milk. After beating
it till smooth, let it rise all together for one
hour; then on a delicately greased griddle drop
the batter from a spoon, and, as soon as lightly
browned on one side, turn on the other. Serve
up hot, and tear open instead of cutting with a
knife.
Yeast.
One cup of hops, two quarts of water boiled
down to one quart, five potatoes boiled and
mashed, one cup of flour. Mix the potatoes
and flour together, strain the hop-water over
them. Put on the stove and let it boil a few
minutes, then set it aside to cool. When cool
add one cup of brown sugar and one cup of
yeast. It will keep sweet several weeks.
16 WESTMINSTER COOK-BOOK.
CAKES.
A Cheap Cake.
Four eggs, three cups of flour, two cups of
sugar, one cup of milk, half cup of butter, two
and a h#lf teaspoonsful of yeast powder. Flavor
with almonds, and bake in a quick oven.
Albany Cakes.
One and a half pounds of flour, one pound of
sugar, half pound of butter, one quarter of an
ounce of cinnamon, one tablespoonful of lard,
one teacup of cream, one teaspoonful of sale-
ratus, and one wineglass of rose-water.
Butter Cake.
To one pint of warm milk add half a pound
of butter, the same of sugar, and four eggs well
beaten, the rind of one lemon, a nutmeg, a tea-
spoonful of salt, one cup of yeast, and flour
enough to make a stiff batter. If put to rise in
the evening, it will be ready to bake in the
morning. Put it in your baking pans half inch
thick, and set it to rise a second time ; when
light, put small pieces of butter over the top,
and sift cinnamon and sugar, then it is ready
for the oven.
CAKES. 17
Caromel.
Three pounds sugar, one and a half cakes
chocolate, half a pound butter, two cups milk,
one small bottle extract of vanilla. Boil until
it thickens, stirring constantly. Pour on but-
tered plates and bar off.
Centennial Cake.
One pound of sugar, half pound of butter,
cream the butter and sugar together, six eggs.
Break in an egg, and add a handful of flour,
and so on until you get the eggs in ; then add
a glass of ice-water and more flour until it is
as stiff as pound cake; flavor to taste, and put
into the flour a tablespoonful of yeast powder.
Children's Cakes.
One and a half pounds of flour, three-quarters
of a pound of sugar, six ounces of butter, one
nutmeg and a half, one and a half small tea-
cupsful of milk, two teaspoonsful of yeast
powder, one and a half tablespoonsful of
brandy, and the same of rose-water.
Chocolate Cake.
Two cups sugar, two-thirds cup of butter,
two cups flour, yolks and whites of six eggs
2*
18 WESTMINSTER COOK-BOOK.
beaten separately, one teaspoon cream of tartar,
half teaspoon soda dissolved in half cup sweet
milk. Bake in layers. Half pound Baker's
chocolate grated fine in half pint milk, flavor
and sweeten to taste. Boil this for a few min-
utes until it thickens. While cooling add one
egg well beaten. Spread the chocolate upon
the cake as soon as taken from the oven (as
you would jelly cake).
Chocolate Cake.
One pound of sugar, one pound of flour, half
a pound of butter, six eggs, one cup of milk,
three teaspoonsful of yeast powder.
Icing three-quarters of a pound of chocolate,
grated and mixed with four tablespoonsful of
milk, put in the oven to melt, and when melted
mix with icing the same as white mountain
cake. This quantity makes two large cakes.
Coffee Cake.
One pint of sponge, half a pint of milk, one-
quarter pound of butter, one-quarter pound of
lard, add the milk, stir in the sponge, one-half
pound of brown sugar, two eggs. Scald the
raisins or currants, wipe them dry, -flavor to
your taste with spice ; thicken until the spoon
stands in the batter. Make up the sponge the
CAKES. 19
night before, add the ingredients the next
morning, and it will be fit to bake for tea.
Cream Cake.
One tablespoonful of butter, one cup of sugar,
two-thirds of a cup of sweet milk, one egg, two
teaspoonsful of cream tartar, one of soda, one
and two-third cups of flour, flavor with vanilla
or lemon, and bake in layers as for jelly cake.
Cup Cake.
Two cups of white sugar stirred into one cup
of butter until quite light, three cups of sifted
flour, four eggs beaten light (whites and yolks
separately) ; beat the yolks into the sugar and
butter, stir the flour in gently, one cup of milk,
one teaspoonful of soda, one of cream of tartar,
lastly the whites; beat all w r ell, bake in a mode-
rate oven in small tins, sift sugar over them.
Cup Cake.
Three cups of sugar, one of butter, four of
flour, one of cream, three eggs, one teaspoonful
of pearlash ; let these ingredients be well beaten
together, and add spice to your taste.
20 WESTMINSTER COOK-BOOK.
Cup Cake.
One cup of cream, two cups of butter, three
cups of sugar, and four cups of flour, five eggs,
and spice to your taste ; bake thin.
Caromel.
Three pounds of sugar, one cake of chocolate,
half pint of cream, quarter of a pound of butter.
Season with vanilla. Boil slowly about thirty
minutes, as it burns easily.
Delicate CaJce.
One and a half cups sugar, half cup butter,
two cups flour, four eggs, half cup milk, two
teaspoons baking powder in the flour.
Doughnuts.
Four pounds and a half of flour, two and a
half pounds of 'sugar, six eggs beaten light,
three half pints of milk (warmed), one pound
of lard, and two tablespoonsful of good yeast.
Mix all into a soft dough, let them stand two
hours before they are rolled, then melt two
pounds of lard in a kettle, and throw in a few
at a time. They quickly bake if the lard is
scalding hot.
CAKES. 21
English Cake.
Take five eggs, then the weight of five eggs
in sugar, the weight of four in flour, the weight
of three in butter, one nutmeg, and a glass of
wine.
Everton Taffy.
One pound of sugar, two tablespoonsful of
vinegar ; soak twelve hours, then add a small
lump of butter and boil; flavor with vanilla.
Federal Cakes.
One pound of flour, six ounces of butter, the
same of sugar, well rubbed together with half a
teaspoonful of spice, one egg well beaten, one-
quarter glass of rose-water, and six drops of
essence of lemon. Bake in small cakes.
French, Custard Cake.
Four eggs, one and a half pints of milk,
lump of butter the size of a walnut, three table-
spoons corn-starch, one lemon, sugar, and flavor-
ing to taste.
Fruit Cake.
One pound of butter, one pound of sugar,
one pound of flour, two and a half pounds of
raisins, two and a half pounds of currants, one
22 WESTMINSTER COOK-BOOK.
pound of citron, twelve eggs, four nutmegs,
one tablespoon of cinnamon, one wineglass
of rose-water, one of brandy, two of wine.
Gen. Lee Cake.
Make by gold cake recipe, putting into the
batter the grated rind of two oranges. Bake
in white cake tins, and put, when cold, icing
between and over it.
Icing for above. Take the juice of two
oranges and one lemon, into which put as much
pulverized sugar as will make very stiff. This
is excellent for any other cake.
Ginger Bread.
Two pounds of flour, one pound and a quarter
of sngar, one pound of butter, and a spoonful
of lard, nine eggs, nearly a cup of ginger, and
either a half-cup of cinnamon or two nutmegs,
and a desertspoonful of mace, a small teaspoon-
ful of soda in milk or cream, a pint of molasses.
Ginger Cup- Cake.
One cup butter, one cup molasses, one cup
sugar, three eggs, three cups flour, one teaspoon
saleratus, one tablespoon ginger; bake in pans.
A pound of stoned and chopped raisins is an
improvement.
CAKES. 23
Ginger Cakes.
One pint of molasses, one cup of sugar, three-
quarters of a pound of lard and butter mixed,
one tablespoonful of ginger, one teaspoonful of
cinnamon, and one of salt, flour enough to make
it stitf.
General Directions for Lightening.
In measuring yeast powder for any recipe in
this book, be sure to heap the teaspoon, or the
quantity will be insufficient to produce the de-
sired lightness. The proper manner to lighten
eggs is to whisk the whites first to a stiff froth,
and then gradually whip the yolks into it.
Ginger Snaps.
One cup of molasses, one cup of sugar, one
cup of milk, one cup of butter, one and a half
tablespoon sful of ginger, quarter of a teaspoon-
ful of soda, and a half teaspoonful of cream
tartar, one teaspoonful of salt, and flour to make
stiff enough to roll out.
Gold Cake.
Take the yelks of the fourteen eggs left from
white cake, put them in a pint measure, and fill
to the top with new milk. Beat well, and when
24 WESTMINSTER COOK-BOOK.
light, add alternately with one pound of sifted
flour, to one pound of sugar and three-quarters
of a pound of butter (creamed). Flavor with
one wineglass of brandy, one of wine, and what-
ever spice or extract 3^011 desire for flavoring.
Put into the flour three teaspoon sful of yeast
powder. Bake one hour and a half if made in
a large cake.
Good Rusks and Doughnuts.
Into a pint of milk, put three cups of sugar
and a bit of butter the size of an egg. Set it on
the stove until the butter is entirely melted.
When cool, add half pint of yeast and four well-
beaten eggs. Cinnamon or nutmeg to taste,
and as much flour as will make it as thick
as muffin dough. Set to rise all night. In the
morning work in flour enough to make like soft
bread dough, and make half into rusks which
may sit two or three hours longer to rise.
When nicely baked, rub over with butter, on
which sprinkle cinnamon and sugar quite thick.
The remaining half of dough may be rolled out
(after the rusks are baked), and cut into shapes,
and fried in boiling lard. Sprinkle while hot
with pulverized sugar, and cinnamon if liked.
CAKES. 25
Indian Meal Calces.
One pound of meal, one pound of Havana
sugar, half pound of butter, beat butter and
sugar to a cream, take out one handful of meal
and add one of wheat flour, four eggs. Rose-
water, and spice to your taste. Drop them on
tin sheets or bake them in very small tins.
Jelly Cake.
One cup of butter, two cups of sugar, three
cups of flour, whites of seven eggs, and one cup
of milk.
Jelly Cake.
Ten eggs, three-quarters pound sifted flour,
one pound white sugar, juice and rind of one
lemon. Separate the eggs, beat the yolks very
light, then add the sugar, then the whites, and
finally stir in the flour gently. Bake in eight
layers.
Jumbles.
One cup butter, two cups sugar, one teacup
milk, five eggs, one teaspoon soda dissolved in
boiling water, one teaspoon of nutmeg, sufficient
flour to make a soft dough. Roll out, cut into
shapes, and sift sugar over them before they go
into the oven.
3
26 WESTMINSTER COOK-BOOK.
Jumbles.
One pound of flour, three-quarters of a pound
of butter, the same of sugar, two eggs beaten
very light, a little nutmeg and cinnamon, one
tablespoon ful of rose-water.
Lee Cake.
Bake sponge cakes in jelly pans. Grate the
rind of a lemon and squeeze the juice, grate a
large orange and add to the lemon, then stir in
one pound of granulated sugar till it becomes
thick. Spread this between the layers of cake
while hot.
Light Wigs.
Two pounds of flour, four eggs, one-quarter
of a pound of butter, one-half pound of sugar,
one pint of milk, a coffee-cup of yeast, and a
little nutmeg.
Little Pine Calces,
j
One pound of flour, half pound of sugar, and
the same of butter 5 beat to a cream. Mix well
together, and bake in small tins.
London Coffee Cake.
Four eggs, half pound of butter, half pound
of sugar, half pint of rich milk, one pound of
CAKES. 27
flour, into which rub two teaspoonsful o" yeast-
powder. Bake like Sally Lunu. Just before
you take it from the oven sprinkle pulverized
sugar over the top, and cinnamon if you like.
Love Cakes.
Mix with twelve egg yolks a glass of rose-
water, four ounces of bitter almonds finely pow-
dered, and sugar enough to make a batter stiff
enough to bake in boxes.
Maccaroons.
One pint ground-nuts or almonds well beaten,
one pint of sugar, whites of five eggs whipped-
up, flour enough to stick together. Bake in
little pans or on white paper in a moderate oven.
Marbled Cake.
One cup of butter, two cups of powdered
sugar, three cups of flour, four eggs, one cup of
sweet milk, one-half a teaspoonful of soda, one
of cream of tartar, sifted with the flour. When
the cake is mixed, take out about one teacup of
batter, and stir into this a large spoonful of
grated chocolate, wet with a scant tablespoon-
ful of milk. Fill the mould about one inch deep
with the yellow batter, then drop on this in two
or three places a spoonful of the dark mixture ;
28 WESTMINSTER COOK-BOOK.
give the brown spots a light stir with the top
of the spoon, spreading it in broken circles
upon the lighter surface. Proceed in this order
until it is used up. When cut the cake will be
handsomely variegated. The reserved cupful
of batter may be colored witli enough prepared
cochineal to give it a fine pink tint, and mix as
you do the brown.
Marvels.
Beat two eggs very light, add one pint of
flour, a little salt, and two dessertspoonsful of
water. Fry them in hot lard, and sprinkle
sugar over them when done.
Montr ose Cakes.
One cup of sugar, two eggs, one cup of sweet
milk, one tablespoonful of butter, one teaspoon-
ful of yeast-powder, and four cups of flour.
Orange Caike.
Mix well together one pound of sugar and
three-quarters of a pound of butter; when light
add eight eggs ; mix well, and flavor with ex-
tract of orange ; then add three-quarters of a
pound of sifted flour, and stir until the dough
becomes smooth; put in one or more pans, and
bake.
CAKES. 29
Parkton Rusk.
Two cups of sugar, four ounces of butter,
four eggs, one nutmeg; cream the sugar and
butter together, then put in the nutmegs, and
add the eggs, and when well mixed stir in one
cup of yeast and one cup of warm water, and
thicken with a pound and a quarter of flour,
and set it to rise. This should be done about
noon, and at night work into the rising a pound
and a quarter more of flour, and put it again to
lighten. The next morning make out the rusk,
lighten them again, and bake them when suffi-
ciently light. This is a most excellent receipt.
Plain Sugar Cake.
Three pints of flour, rub into it one teacup of
butter, three cups of sugar, one cup of milk,
four eggs, two teaspoonsful of yeast-powder
mixed in with the flour. Flavor to taste.
Queen's Cake.
One pound of flour, one pound of white sugar,
half a pound of butter, six eggs, one teacupful
of cream, one nutmeg, one wineglass of brandy,
cream the butter and sugar together, then add
the cream, then the eggs, then the flour, and
lastly stir in the brandy.
3*
30 WESTMINSTER COOK-BOOK.
Raised Doughnuts.
One quart of sugar, a scant pint of lard, one
pint of milk, one pint of water; make into a
sponge with a cup of yeast, four eggs. Make
into a sponge at noon, let it rise until bedtime,
then add flour enough to knead out soft, a little
salt, one-half a teaspoonful of soda, one nutmeg.
Let it stand until morning, then roll and cut
out small in order to let them rise again, until
they will float in hot lard (even if you have to
wait to 10 A. M. to fry them). The knack is
to get them light enough. Eoll in pulverized
sugar.
Soft Ginger Bread.
One cup of sugar, one cup of butter, one and
a half cups of molasses, four eggs, one teaspoon-
ful of soda, one of ginger, and two of cinnamon,
and stir in flour sufficient to mix it.
Sponge Cake.
One pound and a half of eggs, one pound
and a half of sugar, three-quarters of a pound
of flour, the grated rind and juice of two
lemons.
CAKES. 31
Sugar Cakes.
Four eggs, one pound sugar, one teacup
butter, one teacup milk, one teaspoon soda, one
of cream of tartar, flour enough to roll.
Sugar Cakes (another).
Six eggs, four and a half cups light-brown
sugar, one cup milk, one cup butter, half cup
lard, one teaspoon soda, one of cream of tartar,
flour enough to roll.
Superior Chocolate Cake.
Cream together two cups of sugar, and one
of butter, then add one cup of milk, half cake
of Baker's chocolate (grated). Put in five
well-beaten eggs, and three cups of flour into
which you have stirred three teaspoonsful of
yeast powder, adding the eggs and flour alter-
nately.
Filling for the above. One pound of pulver-
ized sugar, with water enough to wet it. Beat
the whites of three eggs a little, but not to a
stiff froth; add the sugar, then half a cake of
chocolate grated. Boil until it thickens, and
after removing from the fire, and it cools a little,
stir in a grated cocoanut. Flavor with vanilla.
32 WESTMINSTER COOK-BOOK.
Swiss Cake.
Take butter, flour, and sugar, of each the
weight of four eggs. Beat together the yolks
and sugar, add ten drops of essence of lemon,
and a large teaspoonful of rose-water, add the
butter just melted, and slowly sift in the flour,
beating it until well mixed. Then stir in the
whites (beaten stiff), and beat hard for a few
minutes. Butter the tin and bake cake half an
hour.
x
Tea Calces.
Rub four ounces of butter into eight ounces
of flour, eight ounces of currants, six ounces
fine sugar, two yolks and one white of egg, and
a spoonful of brandy ; roll the paste and cut with
a wineglass.
Washington Cake.
One cup of sugar, three eggs, one cup of
yeast, one teacup melted butter, one pint new
milk; make it a thick batter.
White Cake.
One pound of flour, the same of sugar, three-
quarters of a pound of butter, the whites of
fourteen eggs ; flavor with peach-water or
CAKES. 33
blanched almonds; use three teaspoonsful of
yeast powder. If baked in a large cake, bake
one hour.
White Mountain Cake.
One cup butter and three cups sugar creamed
well together, half cup sweet milk, one teaspoon
of cream of tartar in three and a half cups of
flour, half teaspoon of soda in a little water,
whites of ten eggs beaten very light ; flavor with
almond. Put flour in last. Bake in three jelly
tins. When cool, put icing over each cake, and
grated cocoanut over the icing. Place the cakes
together, then ice, and grate cocoanut over the
top and sides.
Variety Cake.
The whites of five eggs, tw r o cups pulverized
sugar, two cups and a half of flour, three-quar-
ters of a cup of butter, one cup of sweet milk,
three teaspoonsful of baking powder. Flavor
with vanilla. Take four tablespoonsful of this
dough, and to it add half cup molasses, half cup
raisins, a few currants, and half cup flour. Bake
like jelly cake, dividing the white dough into
two cakes, putting the fruit cake between with
layers of tart jelly.
34 WESTMINSTER COOK-BOOK.
DESSERTS.
A Plain Pudding (without eggs).
Three cups flour, one cup molasses, two of
suet, one of milk, half pound raisins (cut), half
pound currants, two teaspoons cream of tartar
rubbed through the flour, half teaspoon soda
dissolved in the milk. Steam four hours in a
covered buttered pudding mould. "Wine sauce.
Apple Charlotte.
Butter several thin slices of bread and line the
sides of a deep earthen dish with them, always
placing the buttered side next the dish. Then
put in a layer (about two inches thick) of apples
sliced up thin, put on the top of this sugar
sprinkled thickly, and three cloves. Then ano-
ther layer of bread and butter, then apples, and
so on with alternate la} 7 ers until the dish is full.
Finally butter bread, lay it on a plate, pour some
milk over it, lift carefully, and place it on the
top of the whole, cover with a plate, put a
weight on it, and let it bake slowly two hours.
No sauce.
Apple Fritters.
Four pints of finely chopped apples, four eggs,
a tcaspoouful of salt, one pint and a half of
DESSERTS. 35
water, sixteen heaping tablespoons ful of flour.
Should the apples be very juicy, it may be found
necessary to add more flour. This same batter
makes an excellent pudding baked and eaten
with cream sauce or molasses.
Apple Meringue.
Stew your apples well and smoothly, sweeten
to taste, and add the rind of a lemon. Take the
whites of five eggs, beat to a stiff froth, put to
them a teacup of powdered sugar, a little rose-
water, and juice of the lemon. Put the fruit in
a flat dish and with a spoon put in the eggs.
Put into the oven to brown. A spoonful of
butter stirred in the apples while hot is an
improvement.
Apple Pudding.
A pint of apples stewed and mashed through
a colander ; add a quarter of a pound of butter
and a quarter of a pound of sugar, five eggs
beaten light, orange-peel and rose-water to your
taste. Stick some citron on the top of your
pudding; bake in a paste.
Apple Sago.
Raw apples chopped fine, one quart of boiling
water, six tablespoon sful or quarter of a pound
of sago. Sweeten to taste, and add the rind
and juice of one lemon.
36 WESTMINSTER COOK-BOOK.
Baked Batter Pudding.
Five eggs well beaten, five even tablespoons
of flour, five of milk to mix the flour. Add one
quart of boiling milk. Bake fifteen minutes.
"Wine sauce.
Bird-Nest Pudding.
Take ten eggs, nine tablespoonsful of flour,
one quart of milk. Take the core out of your
apples, fill them with sugar, butter, and nut-
meg. Place them in a pan and pour the batter
over them. Bake until the apples are done.
Blackberry Pudding.
One-quarter of a pound of butter, the same
of sugar and flour, a quarter of a pound also of
grated bread, three pints of blackberries, three
eggs, and a half teaspoonful of saleratus dis-
solved in a teaspoonful of cream, or one tea-
spoonful of yeast powder.
Blanc-Mange.
Three tablespoonsful of corn-starch mixed
with a little milk, the yolks of four eggs beaten
light, four tablespoonsful of sugar when the
milk boils pour it over the eggs, put in the
corn-starch, and flavor with vanilla. This re-
quires a quart of milk.
DESSERTS. 37
Bread Pudding.
Take two thick slices of bread across the
loaf, pour boiling water over it, when soft pour
off the water, mash the bread very fine, a piece
of butter the size of an egg, two eggs, one cup
sugar, one pint milk. Beat the sugar and eggs
together, then stir in the milk; flavor to taste.
Mix all together and bake it. In winter a
piece of suet the size of an egg may be substi-
tuted for the butter, but not in summer.
Centennial Baked Apple Dumplings.
Take one pint of flour, a heaped table-
spoonful of lard, two heaped teaspoonsful
of yeast powder, a little salt, and sufficient
milk to make a soft dough. Divide it into
twelve portions, rolling each into a thin round
cake. Chop fine sixteen apples, into which
stir sufficient sugar to sweeten pleasantly, and
half a grated nutmeg. Put into each cake of
dough as much chopped apple as will fill it,
and leave a margin for joining and forming
into a ball. Put these balls into a deep pan or
dish, and nearly cover them with water. Be-
tween each dumpling put a small piece of but-
ter and a tablespoonful of sugar to make the
sauce. Lastly, a small piece of butter on the
top of each to brown them. Bake half hour.
4
38 WESTMINSTER COOK-BOOK.
Chocolate Blanc- Many e.
One quart of milk, three eggs, four ounces of
chocolate, six tablespoonsful of white sugar,
half box gelatine. Let the gelatine soak half
hour in the milk; grate the chocolate and mix
with a little milk. When the milk and gela-
tine begin to boil, stir in the chocolate have
the eggs and sugar well beaten together, then
pour the boiling mixture on them, stirring all
the time return to the fire and let boil hard
for ten minutes. Put in moulds to cool.
Cocoanut Pudding.
Two cocoanuts grated, half pound sugar,
half pound butter, whites of eleven eggs, cream
butter, sugar and eggs together, then add the
cocoanuts. Bake in a paste.
Cocoanut Pudding.
Half pound of butter and half pound of fine
sugar beaten to a cream, half pound of cocoanut
grated fine, then add in the whites of six eggs
beaten light. Eose-water to your taste. This
quantity will make tw y o puddings, baked in a
paste.
DESSERTS. 39
Cottage Pudding.
One cup sugar, half cup butter beaten to a
cream, one egg, two teaspoons cream of tartar
well mixed in two cups flour, one teaspoon soda
dissolved in one cup milk, and stirred in at the
last when ready to put in the oven; season to
taste. Bake half hour. Wine sauce.
Cottage Pudding.
Three cups of flour, one cup of sugar, one cup
of milk, two tablespoonsful of butter, one tea-
spoonful of yeast powder. Beat well together.
Bake half an hour, and cat with sauce.
Cral) Apple Jelly.
Pick and wash your apples, put them on with
water enough to cover them well. Simmer
until the skins peel off easily. Then take them
from the fire, and allf>w three and three-quar-
ters of a pound of white sugar to four pints of
juice. Put the juice over the fire, and let it
boil well, taking off the scum as it rises. After
the scum ceases to rise, put in the sugar, and
stir until it has all dissolved. Take from the
fire and put it in small jelly glasses.
40 WESTMINSTER COOK-BOOK.
Cream Pie.
One cup sugar, one tablespoonful of butter,
one cup and a half of flour, two-thirds of a cup
of milk, one egg, two spoonsful of yeast powder.
Roll. Beat together one egg, one tablespoon-
ful corn-starch, one tablespoonful flour, and
two of sugar. Stir it into a half pint of milk,
and boil to thick custard. Flavor with vanilla.
Spread and pile for cream pie.
Cream Puffs.
Six ounces of flour, four ounces of butter,
four eggs, and one tumbler of cold water. Put
the water into a pan with the butter, and let it
come to a boil. Throw in the flour all at once,
and let it boil until the flour is well cooked.
"When cold, add the eggs one at a time. Beat
each one well into the flour, before adding the
other. Drop tablespoonsful in muffin rings,
and bake.
Cream for filling the above. One tumbler of
milk, half cup sugar, quarter of a cup of flour,
one egg. Stir over the fire until it thickens.
Flavor to taste. When the puffs are cold,
split them, and fill with the cream.
DESSERTS. 41
Flavoring for Custards, Calces, etc.
Take twenty drops of oil of bitter almonds,
drop them on a small lump of magnesia. Place
a funnel in the mouth of a bottle. Get a piece
of " filtering paper" from a druggist. Rub
smoothly together on the middle of this paper,
the magnesia and oil of almonds. Place in the
funnel, and over this pour one pint of cold
water. When filtered it is ready for use. Any
other essential oil may be prepared in the same
manner.
Florindine.
Boil one quart of milk, stir in four table-
spoons of rice-flour, let it boil ten minutes.
Add one teacup of sugar, grated nutmeg or
vanilla, a gill of cream, five eggs beaten sepa-
rately until very light. Bake in paste.
Fritters.
Put a piece of butter the size of an egg into
one pint of boiling water. Stir into this suffi-
cient flour to make it very stiff. Beat smooth ;
as it cools, beat in five eggs (one at a time).
Drop by spoonsful into hot lard. Serve with
wine and sugar.
4*
42 WESTMINSTER COOK-BOOK.
Foam Sauce.
One teacup sugar, two-thirds of a cup of
butter, one teaspoonful of flour, beat smoothly;
then place over fire and stir in three gills of
boiling water, and flavor with wine or extract.
French Puff-Paste.
One pound of flour, a quarter of a pound of
lard, a half pound of butter, and a half pint of
water. This quantity will make two pies and
two puddings.
Frozen Custard.
Take two quarts of milk, twelve eggs, and
sixteen tablespoonsful of sugar, and make a
custard ; flavor when cold with vanilla, and
then freeze as ice-cream.
Gelatine Jelly.
To a package of gelatine add one pint of
cold water, the juice of three lemons and the
rind of one. Let it stand one hour ; then add
twd^and a half pints of boiling water, one pint
of wine, and two pounds of white sugar ; strain
and run into moulds. A tablespoonful of
brandy improves it, and the flavor may be
varied by the addition of three or four whole
cloves or a stick or two of cinnamon.
DESSERTS. 43
Ground Corn Pudding.
Stir three-quarters of a pound of butter into
two pounds of warm mush, then add the yolks
of six eggs, the juice of two lemons, and the
rind of one, with sugar, and spice to taste.
Bake in paste.
Grits Pudding.
Take one cup grits, boil it ; when boiled add
a piece of butter the size of an egg, one quart
milk, four eggs, half nutmeg, one wineglass of
wine. Bake in an earthen dish. Ornament
with spots of currant jelly. This quantity
makes two good-sized puddings.
Hen's Nest.
Get fine eggs, make d hole at one end and
empty the shells, fill with blanc-mange. "When
stiff and cold take off the shells. Pare the
yellow rinds from six lemons, boil them in
water till tender, then cut in strips to resemble
straw, and preserve in sugar. Fill a small dish
half full of nice jelly, when it is set put the
strips of lemon on it in the form of a nest, and
lay the eggs on it. To make the blanc-mange :
Break one ounce of isinglass into very small
pieces, wash it well, and pour on one pint of
44 WESTMINSTER COOK-BOOK.
boiling water. Next morning add one quart of
milk, boil until the isinglass dissolves; strain
it, put in two ounces of sweet almonds pound-
ed; sweeten it, and put it in the egg-shells.
Julep straws can be used instead of the lemon
strips.
Iced Apples.
Pare and core twelve large apples, fill with
sugar, very little butter and cinnamon, bake till
nearly done. Let them cool, and, if you can
without breaking, put on another dish, if not,
pour off the juice, have some icing prepared,
lay on top and sides, and set into the oven a
minute or two to brown slightly. Serve with
cream.
Irene Spanish Cream.
Take half box gelatine to a quart of milk, let
it dissolve in the milk while heating, which is
best stirred all the time to prevent burning.
Beat the yolks of four eggs with five tablespoons-
ful of sugar. As soon as the milk boils, pour
it on the beaten yolks, and return to the fire,
stirring all the time. As soon as it comes to
o
the consistency of custard, have ready the well-
beaten whites, and when the custard has been
two or three minutes off the fire, stir the whites
in thoroughly. Flavor to taste. Pour into
moulds, which have been dipped in cold water.
DESSERTS. 45
Jelly (without boiling).
To one package of " Cox's Sparkling Gela-
tine," add one pint of cold water, the juice of
three lemons, and the rinds pared very thin.
Let it stand one hour, then add throe pints of
boiling water, half pint wine, and one and a half
pounds white sugar. When the sugar is dis-
solved, strain the lemon rinds out, and set it
away to cool.
Lemon Meringue.
Two large lemons (rind and juice), two tea-
cups sugar, one teacup milk, two tablespoons
corn-starch dissolved in the milk, yolks of six
eggs. Beat the yolks light, add the sugar and
lemon, and milk with corn-starch. Place in a
paste, and bake it. Beat the whites of the eggs
to a stiff froth with eight tablespoons of sugar,
put it on the pie, and replace in the oven until
it is a light brown.
Lemon Pudding.
Three potatoes boiled and well mashed, rind
of three and juice of two lemons, half a pound
butter, half a pound sugar, yolks of eleven eggs.
Cream the sugar, butter, and eggs together,
then add lernon and potato.
46 WESTMINSTER COOK-BOOK.
Lemon Pudding.
The juice and rind of one lemon, one cup of
sugar, the yolks of two eggs, three tablespoons-
ful of flour, and milk to fill the plate. Merin-
gue.
Meringue Pudding.
Pour one quart of boiling milk upon one pint
of grated bread crumbs, one teacup of granu-
lated sugar, one teaspoonful of salt, a lump of
butter the size of an egg, and the grated rind
of one lemon. Stir well, and when cool add the
well-beaten yolks of six eggs. Pour this mix-
ture in a buttered dish and bake. When it is
done, let it stand until cold, then pour over it a
meringue formed of the whites of six eggs, two
cups of pulverized sugar, and juice of one lemon.
Put it in a hot oven until browned over the top.
Mince Meat Pudding.
One pint and a half of milk, six eggs, and as
much bread as will make it sufficiently thick,
three or four tablespoonsful of mince meat, one
quarter of a pound of butter, and spice and
sugar to your taste. Baked without paste.
Orange Jelly.
One half package of gelatine, half pint cold
water, half pint boiling water, two cups of
DESSERTS. 47
sugar, juice of five oranges, and two lemons.
Strain into moulds.
Peach Ice Cream.
Pare a half peck of peaches, and wash them ;
sweeten them with a pound and a half of sugar,
and stir in two quarts of milk; then freeze.
Plombiere.
One pint of scalded milk, one pint of cream,
one teaspoonful isinglass, one handful seedless
raisins, one ounce of citron, shreds of preserved
pineapple, ginger, or cherries, four tablespoons-
ful of wine; sugar to your taste, a little extract
of almonds, the whites of four eggs beaten stiff.
Freeze as ice cream.
Plum Pudding.
Thirteen eggs, one pound of sugar, a small
loaf of stale bread (grated), one pound of rai-
sins, one pound of currants, one pound of suet,
a quarter of a pound of citron, and a handful
of flour.
Plum Pudding (without eggs).
One cup molasses, one cup suet, one cup milk,
one teaspoon soda, one pound raisins, as much
flour as will make a very stiff batter. Boil two
hours, and serve with any kind of sauce. *
48 WESTMINSTER COOK-BOOK.
Potato Pudding.
One pound finely mashed potatoes, quarter
pound butter, quarter pound sugar, half nut-
meg, three eggs. Bake in paste without a top
crust, or in a deep dish without any paste.
Pudding Sauce.
One cup of sugar, half a cup of butter, half a
pint of boiling water, a little thickening of flour ;
boil a few minutes and add one egg well beaten,
flavor with brandy, or wine, or nutmeg. This
cannot be excelled.
Puff Paste.
One pound and a quarter of sifted flour, one
pound of butter cut in quarters ; take a pound
of flour, and with a knife cut fine one of the
quarters of butter into the flour, wet it with
half a pint of ice-water, then roll it out and lay
in the other quarter of butter in small pieces,
and dredge a part of the remaining flour over
the butter, and roll again, so continuing until
the butter is all used.
Rice Coquettes.
One teacup of rice, boiled in a pint of milk and
the same of water, until quite tender and very
DESSERTS. 49
dry ; while hot add a piece of butter the size of
an egg, two tablespoonsful of white sugar, two
eggs, juice and grated peel of one lemon, or
essence of lemon; stir well and dry on the
stove. Have ready the yolks of two eggs beaten
on a plate, some fine cracker crumbs on another,
make up the rice into rolls, dip first in the egg,
then the cracker, and fry in hot lard to a light
brown ; sprinkle powdered sugar over them.
Rice-Flour Pudding.
Put to boil one quart of milk, reserving a tea-
cupful to mix five tablespoonsful of rice flour.
When the milk boils, put in the mixed flour,
and stir it until it thickens a little. When
slightly cool, stir in a quarter of a pound of
butter, and the well-beaten yolks of four eggs,
with six tablespoonsful of white sugar. When
ready to bake, mix in the whites of the eggs
whipped to a stiff froth. Flavor with the
juice and grated rind of a lemon, or a glass of
rose-water.
Rice Pudding (without eggs)*
Wash a small coffee cup of rice and put it
into three pints of milk over night, in the
morning add a piece of butter half the size of
5
50 WESTMINSTER COOK-BOOK.
an egg, one teacup of sugar, a little salt, nut-
meg and cinnamon ; bake two and a half hours.
After it has become hot enough to melt the
butter, stir it from the bottom (without moving
the dish) ; if raisins are to be used stir them in
now.
Hiz-au-Lait.
Soak two tablespoons of rice in a quart of
milk. When soaked, add one salt spoon of salt,
a small stick of cinnamon, half cup sugar.
Place in a well-heated oven. Cook slowly two
hours.
Sally Lunn ; or, Cake Pudding.
Take a piece of butter the size of an egg, and
cream with two cups of sugar then of a cup
of sweet milk add half mix well and stir in
one cup of flour, then the other half of milk
and a second cup of flour. Of four eggs well
beaten add one-half, and then the third cup of
flour then the remaining half of eggs and the
fourth cup of flour, in which must be put a tea-
spoonful of yeast powder. The whole well
beaten and put in the oven to bake will take
an hour or so. This makes a nice Sally Lunn
for supper, or, eaten with cold sauce, makes a
nice dessert.
DESSERTS. 51
Snow Pudding.
Half box gelatine, half pint of cold water
let it soak half hour then add half pint boiling
water. When cold, add the whites of three
eggs beaten a little, two cups of sugar, juice
of two lemons. Beat three-quarters of an hour.
Put in moulds to cool ; make a custard of the
yolks and flavor with vanilla, to eat over it.
Superior Mince- Meat.
One pound of chopped meat, one pound and
a half of chopped suet, two pounds of raisins,
two pounds of currants, half pound of citron,
half teaspoonful ground cloves, two orange
rinds dried and pounded, one tablespoonful
ground ginger, one of cinnamon and allspice
(mixed), one teaspoonful of mace, one dozen
pippin apples chopped fine, three pounds of
sugar, one pint of wine, one pint of cider, one
pint of brandy, and a little salt.
Tapioca and Apples.
Soak two tablespoons of tapioca in one pint
of water three hours, then sweeten it with one
cup of sugar. Pare and core twelve pippin
apples, fill with sugar, pour the tapioca over
them, and bake. When done, grate nutmeg
over the top.
52 WESTMINSTER COOK-BOOK.
Vanilla Sauce.
To three pints of milk stir in one tablespoon-
ful of flour or arrowroot, the yolks of six eggs
well beaten. Stir until it boils. Sweeten to
taste, and flavor strongly with vanilla. Use
when cold.
Whortleberry Pudding.
Two cups of sugar, five eggs, three cups of
flour, half cup cream ; make up thick with
whortleberries. Add a 'little yeast powder.
Bake or boil several hours.
PICKLES.
Black Walnut Pickles.
Take them in the spring when you can run a
needle easily through them. First wash and
wipe them, then stick them all over with a large
needle. Take three large onions and stick them
full of cloves. Put your walnuts in a stone
jar, arranging them with one of the onions at
the bottom, one in the middle, and one at the
top, then cover the whole with cold vinegar,
and tie the jar over closely to exclude the air.
The longer you can keep them before using, the
better you will find them, as age improves them.
PICKLES. 53
Chow- Chow Pickle.
Eight heads cabbage, six large onions, cut
and salt over night. Press the water from this,
then add two pounds sugar, one ounce mace,
two ounces cinnamon, one-quarter ounce cloves,
two ounces celery seed, one ounce ginger, two
ounces turmeric, six green and six red peppers
(having removed the seed) ; add enough cold
vinegar to cover the whole.
Chow- Choiv.
Two colanders cut tomatoes, six large peppers,
one colander sliced onions, one colander or thirty-
six cucumbers (sliced), two ounces of mace,
two tablespoonsful ground black pepper, half
pound of mustard seed, two tablespoonsful
ginger, two tablespoonsful of mustard, one
ounce of celery seed, one pint of salt, one
pound of sugar, half gallon of vinegar, two
ounces of black mustard seed, two tablespoons-
fill of allspice. Boil hard one hour; stir well
to prevent burning; when done add two table-
spoonsful of turmeric.
Cucumber Catsup, No. 1.
Pare your cucumbers closely and grate them.
Season to your taste with salt, pepper, and vine-
gar. Mix and put in bottles, which without
5*
54 WESTMINSTER COOK-BOOK.
corking you will place iji a vessel of cold water
and set on the stove, letting the \vater boil for
two or three hours, until the catsup is done.
Cucumber Catsup, No. 2.
Three dozen full-grown cucumbers, one dozen
onions; cut the cucumbers and onions in small
pieces, sprinkle them with salt, and let them
stand twenty-four hours. Then drain off the
water, put to them mace, cloves, and cayenne
pepper. Cover them with cold vinegar, and
pour over a little sweet oil to exclude the air.
Cucumber Pickles.
Wash and wipe two hundred cucumbers,
place them in stone jars. Make a pickle that
will bear an egg, boil it, and pour boiling hot
over the cucumbers, and some peppers. Cover
the jars with a double cloth, plate, and weight,
and let them remain twenty-four hours. Then
take them out, and wipe them dry. After drying
the jars return the pickles to them. Boil the
vinegar with whatever spices you like, mustard
seed, cloves of garlic, one pound brown sugar,
and pour boiling hot over the pickles. The
sugar strengthens the vinegar, without leaving
a sweet taste on the pickles.
PICKLES. 55
Cucumber Pickles (quickly made).
Wash and drain the cucumbers, then place
them in your jar, with a large onion stuck with
cloves. Cover them with strong scalding brine,
and let them stand twenty-four hours ; then
pour it off, and take sufficient vinegar to fill the
jar, put it in your preserving kettle with a small
lump of alum, a teacup of white mustard seed,
one tablespoonful of cloves, one of allspice, two
of black pepper, put it over the fire, and let it
boil a few minutes, then pour it over the cucum-
bers while scalding hot. Tie them up imme-
diately.
Cucumber Sauce.
Three dozen cucumbers, eight large onions
chopped fine, and add one cup and a half of salt.
Place in a colander to drain eight hours, then
add half cup of black pepper, half pound of
white mustard seed, and three pints of vinegar.
Mix well together, bottle for use. The size of
the cucumbers regulates somewhat the quantity
of vinegar; medium size preferred.
East India Pickle.
Cut fine one white cabbage, four or five onions,
a root of horseradish. With this take radish
56 WESTMINSTER COOK-BOOK.
pods, beans, cauliflowers, small onions, large
and small cucumbers, green peppers, and any-
thing else you like. Soak all in salt and water
twenty-four hours. When drained, boil your
vinegar with red peppers, white and brown
mustard seed, one quarter pound of each. When
boiling hot, pour it over the pickle. Mix one
pint bowl of mustard as for the table, and mix
it into the pickle, also one teaspoon of cayenne
pepper and one of mace.
French Pickle,
One peck green tomatoes, one quarter peck
onions, slice them and sprinkle thickly with salt,
and let them stand twenty-four hours. One
quarter pound mustard seed, one ounce cloves,
one ounce allspice, one quarter pound mixed
mustard, two tablespoons of ground black
pepper, one of red pepper, one ounce celery
seed, one pound brown sugar, three quarts
vinegar. Cook slowly for three or four hours.
Mix the mustard with vinegar, and pour over
the pickle when cold.
Mangoes (Sweet Pickle).
Fill a three-gallon jar with mangoes and cu-
cumbers and cover them with strong brine.
PICKLES. 57
After letting them stand several days pour off
the brine, and boil it and pour it hot over the
pickles again. Do this every third morning
until you have scalded them three times. You
are then to mix equal quantities of vinegar and
water and scald them three times as before.
Keep them covered with cabbage leaves to
keep in the steam. To prepare the stuffing for
the mangoes, take one teacup of black pepper,
one of allspice, one and a half of ginger, one
ounce of cloves, and one-of mace ; beat them, but
not fine. Take half of the spices after they are
beaten, reserving the other half for the cucum-
bers. Add one small cabbage chopped, one pint
black mustard seed, one of white, two cups
scraped horseradish, two pounds and a half of
bixrvvn sugar. Mix all well, and fill the man-
goes, adding to the stuffing half teacup celery
seed. Take the other half of the spices, with
two pounds and a half more sugar, and boil
them with as much vinegar as will cover the
three gallons of pickles. Pour it on hot.
Spanish Pickle.
Three dozen large cucumbers, four large green
peppers, half peck onions, half peck green toma-
toes cut in pieces. Sprinkle with one pint of salt,
and let it stand all night. Drain the next morn-
58 WESTMINSTER COOK-BOOK.
ing, and add one ounce of mace, one ounce of
white pepper, one ounce white mustard seed,
half ounce of cloves, one pound and a half of
brown sugar, and one piece of horseradish.
Cover with vinegar and boil half hour.
Sweet Pickled Damsons.
Take seven pounds damsons, wipe dry, add
one ounce cinnamon, one ounce cloves, put a
layer of each in a jar. . Then boil one quart of
sharp vinegar with three pounds of sugar, skim
it, and pour it boiling hot over the damsons,
let them stand twenty-four hours. The next
day pour the juice off, boil it again and pour it
over the damsons. After they stand another
twenty-four hours, boil the whole, just scalding
the fruit. Place in jars when quite cold, and
cover them with the syrup.
Sweet Pickled Peaches.
Take eighteen pounds of peaches, rub them
with a coarse towel (or pare them), halve them.
Put eight pounds sugar into one quart of vine-
gar, a handful of cloves, a handful of stick cin-
namon, one tablespoon mace.
Place the sugar, vinegar, and spice into the
preserving kettle. When it boils, throw in
PICKLES. 59
the peaches, boil until clear, remove the peaches,
and boil the syrup until it thickens.
Sweet PicTded Strawberries.
One pound and a half of sugar, half pint of
vinegar, two quarts of picked berries. Boil the
sugar and vinegar, skim it well, and while
boiling pour in the berries, let them simmer
twenty-five or thirty minutes, then remove the
berries, being careful not to mash them, and let
the syrup boil a half hour longer. Put in the
fruit, just allow it to heat, and pour all into
your glasses.
Tomato Catsup.
Choose those that are round, halve them, take
out the green core, put on the fire in a bell-metal
kettle; when bursted, pass through a sieve; let
stand until the water settles on the top, pour
off one-third of the water; and to every gallon
of tomatoes add not quite one-fourth pound of
whole allspice, a stick of horseradish, a scant
tablespoon cayenne pepper, a little whole mace,
and six onions, salt to taste, one-half pint strong
vinegar. Boil until it thickens in the spoon,
pass through a colander ; to each bottle add one
clove of garlic ; bottle it when cool, cork tight,
and dip the corked bottle into a cement com-
60 WESTMINSTER COOK-BOOK.
posed of equal parts of rosin and beeswax.
Shake before using. Keep in a dark place.
Tomato Soy.
One and a half pecks of green tomatoes, half
a peck of onions, one large pint of salt; slice
the tomatoes and onions, sprinkle the salt over,
and let them stand twenty-four hours; drain off
all the water, and boil twenty minutes in weak
vinegar and water, then drain; boil three pints
of vinegar and four pounds and a half of brown
sugar; spices, one tablespoonful of ginger, two
tablespoonsful of cinnamon, one tablespoonful
of cloves, two of mace, two of black pepper, and
four of celery seed, also three of mustard; mix
the mustard as for table use, and *tir it into the
vinegar ; put in the tomatoes and onions, and let
them get hot through.
PRESERVES.
Apple Jelly.
To one peck of sour, juicy apples, take two
quarts of water, boil the apples until they are
perfectly soft, then strain through flannel. To
one pint of juice add one pint of sugar ; after the
PRESERVES. 61
sugar is dissolved strain again, and boil rapidly
until done. Have ready two large fresh lemons
cut in slices, over which pour the jelly boiling
hot. Fine, sour, juicy apples, although they
may be red, will make equally as nice jelly as
lighter ones.
Blackberry Syrup.
Extract the juice from the blackberries, and
to every quart of strained juice allow three-
quarters of a pound of loaf sugar, a heaped
teaspoonful of powdered cinnamon, the same of
cloves, and a large nutmeg, grated ; mix the
spices with the juice and sugar, and boil in a
porcelain kettle, skimming it well ; when cold,
stir into each quart of made syrup half a pint of
fourth-proof brandy, then bottle for use.
Preserved Burr Cucumbers.
Take out the insides and let them lie in salt
and water four days, then soak them in fresh
water two hours, then boil them in fresh water
With a small lump of alum and a few peach
leaves, then boil in clear water, then make a
syrup, allowing five pounds of sugar to four
pounds of cucumbers, flavoring with lemon and
ginger to your taste, in which boil your cucum-
bers until perfectly done.
62 WESTMINSTER COOK-BOOK.
Preserved Pineapple.
Pare and slice the pineapple, and to every
pound of fruit put three-quarters of a pound of
sugar, and a pint of water to every pound of
sugar ; make a syrup, and boil and skim until
clear, then add your fruit and boil until clear,
tender, and done.
Pineapple Marmalade.
Pare the pineapple and cut out the eyes, and
grate ; then to every pound of fruit add three-
quarters of a pound of sugar, and boil until
clear and done.
Preserved Cantaloupe.
Cut the cantaloupe in slices and take off the
rind ; to eight pounds of fruit allow six pounds
of sugar, one pound of green ginger, and four
lemons.
Preserved Limes.
Take the limes when green, put them in
strong salt and water (strong enough to bear
an egg), for six weeks or longer. Then put
them in fresh cold water for twenty-four hours,
changing the water every three hours. Cut
them in halves, and clean them entirely of
PRESERVES. 63
pulp, simmer them in saleratus water, until
perfectly tender (one teaspoonful to six quarts
of water), put them again in cold water for
twenty-four hours, changing often. To each
pound of fruit two pounds and a half of sugar,
and two pints of water. Boil the syrup fif-
teen or twenty minutes before you put in the
limes. Boil the whole one hour and twenty
minutes.
To Can Pineapple.
Pare the fruit, then tear the meat from the
stalk with a fork. To six pounds of fruit put
two pounds of sugar. Cook thirty minutes.
Then can.
To Can Quinces.
Take the parings and cores from one peck
of quinces, and boil them well. Strain the
liquor through a bag, and to this put five
pounds sugar, then add the quinces, and boil
till tender. Then can.
To Preserve the Heart of Watermelon.
To one pound of fruit take one-half pound of
white sugar, and to the fruit of one water-
melon, put the rinds of six lemons, pared and
cut into shreds, a few blades of mace.
64 WESTMINSTER COOK-BOOK.
Boil the fruit until clear, and boil the syrup
until it thickens. Ginger is sometimes pre-
ferred for flavoring instead of lemon.
To Reserve Pears.
Pare and (if large) halve them, leaving the
stems on. Place in a syrup of one pound of
sugar and one-half pint of water, one pound
of pears, with some green ginger and sliced
lemon. Boil until clear, but boil the syrup one
half hour after the pears are done.
To Reserve Citron.
Cut the citron into pieces the size and shape
you fancy. Pare the green rind off. Place
the citron in water, with two tablespoons of
salt, and let it stand all night.
The next morning put it in clear cold water
and soak one hour. Place the citron in another
water in the preserving kettle, with a lump of
alum half the size of an egg, and boil it until
somewhat tender. Remove the fruit, and put
it once more into clear cold water for one hour.
To six pounds of fruit put seven and a half
pounds of sugar, juice of two lemons, and the
rind pared very thin and 'cut into shreds, six
cloves, two small sticks of cinnamon, and ginger
to your taste. Boil until clear and tender.
7 DAY USE
>HT Tf>
FR r "^
