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Arthur B. Waugh, Jr.
AOBIC. RSF. SSBYIGB
WHAT MRS. FISHER KNOWS
Old Southern Cooking,
SOUPS, PICKLES, PRESERVES, ETC.
Awarded Two Medals at the San Francisco Mechanics' Institute Fair,
1880, for best Pickles and Sauces and best assortment of
Jellies and Preserues.
DIPLOMA AWARDED AT SACRAMENTO STATE FAIR, 1879.
/MI.X's CO-Ol'ERATIVK PllINTIXG OFFICE, 420, 424 &, 430 MONTGOMERY STBEET,
AGEIC. BEE 1 , SSHVICB
Entered according to Act of Congress in the rear eighteen hundred and eighty-one,
By MRS. ABBY FISHER,
In the office of the Librarian of Congress, at Washington, D. C.
PREFACE AND APOLOGY.
The publication of a book on my knowledge and experience of
Southern Cooking, Pickle and Jelly Making, has been frequently asked
of me by my lady friends and patrons in San Francisco and Oakland,
and also by ladies of Sacramento during the State Fair in 1879. Not
being able to read or write myself, and my husband also having been
without the advantages of an education upon whom would devolve the
writing of the book at my dictation caused me to doubt whether I would
be able to present a work that would give perfect satisfaction. But,
after due consideration, I concluded to bring forward a book of my
knowledge based on an experience of upwards of thirty-five years in
the art of cooking Soups, Gumbos, Terrapin Stews, Meat Stews, Baked
and Roast Meats, Pastries, Pies and Biscuits, making Jellies, Pickles,
Sauces, Ice-Creams and Jams, preserving Fruits, etc. The book will be
found a complete instructor, so that a child can understand it and learn
the art of cooking.
MRS. ABBY FISHER,
Late of Mobile, Ala.
I take pleasure in referring, by permission, to the following of my
WM. F. BLOOD 415 California Street, San Francisco
E. M. MILES 413 Montgomery Street, San Francisco
WM. O. GOULD 512 California Street, San Francisco
MBS. CHARLES S. NEALE 1814 Sutter Street, San Francisco
MRS. JOHN HABROLD 416 Chestnut Street, San Francisco
MRS. W . H. GLASCOCK Oakland
MRS. G. H. COY 431 Geary Street, San Francisco
MRS. JOHN C. FALLS. San Francisco
MRS. Louis H. VANSCHAICK 129 Page Street, San Francisco
BREAKFAST BEE ADS Eecipe No.
Maryland Beat Biscuit 1
Egg Bolls - 2
Cream Cake 3
Flannel Cakes 5
Sallie Lund 6
Corn Bread 7
Egg Corn Bread 8
Plantation Corn Bread 9
Light Bread ; 10
Beefsteak .' 11
Lamb or Mutton Chops 12
Pork Steak or Chops 13
Meat . 31
Veal or Lamb Vigareets 32
Gold . . 60
Old Time Ginger 69
Ginger Cookies . 70
Sweet Wafers. . . 72
PICKLES, SAUCES, ETC Kecipe No.
Sweet Cucumber Pickles 73
Sweet Cucumber Mangoes 74
Chow Chow 75
Creole Chow Chow 76
Cherry Chutney 77
Game Sauce 78
Compound Tomato 79
Pepper Mangoes. 81
Meat Dressing. 82
Sweet Pickle Peaches 83
Sweet Pickle Pears 84
Sweet Pickle Prunes 85
Sweet Watermelon Kind Pickle 86
Onion Pickles : 87
Plain Pickles 88
Apple Roll Sauce 139
Sauce for Boiled Fish or Mutton 118
Milanese Sauce 120
Sauce for Suet Pudding 150
Pastry for making Pies of all kinds 48
Preparing the Fruit for Pies 49
Lemon Pies 50
Cream Apple 52
Sweet Potato 53
Gooseberry and Cherry 55
Light Bread 57
Apple Roll 138
Blackberry Roll 141
Corn Fritters 134
Baked Batter Pudding 146
Suet . 149
PRESERVES, SPICES, ETC Recipe No.
Brandy Peaches 89
Brandy Peaches, No. 2 90
Quince Preserves 91
Syrups for Preserves 92
Preserved Peaches 93
Preserved Pears 94
Currant Jelly 95
Cranberry Jelly 96
Strawberry Jam . 97
Easpberry and Currant Jam Combined 98
Marmalade Peach 99
Crab Apple Jelly 100
Blackberry Brandy 101
Blackberry Syrup for Dysentery in Children 102
Preserved Apricots 103
Apple Sauce for Eoast Pork 104
Charlotte Eusse 105
Spiced Currants 130
Spiced Cherries 131
Preserved Peaches. 132
Preserved Cherries 133
Domestic Duck 25
Wild Duck 26
SOUPS, CHOWDERS, ETC Recipe No.
Calf 's Head 40
Mock Turtle ' 41
Green Turtle 42
Oyster Gumbo 43
Ochra Gumbo 44
Old Fashioned Turnip 45
Corn and Tomato 47
Fish Chowder 127
Clam Chowder 128
Chicken Gumbo 151
Fricassed Chicken 36
Fried Chicken ... 37
Meat Stews or Entrees 27
Ice Cream 106
Boiled Turkey 112
Beef a la Mode 113
Spiced Round 114
Stuffed Ham 115
Baked Fish 116
Broiled Fish 117
Jumberlie a Creole Dish 119
Stuffed Tomatoes 140
Carving Poultry 136
Boiled Corn 137
Egg Plant Stuffed 142
Peach Cobbler 143
Ladies' Custard 144
Corned Beef Hash .. 147
Tonic Bitters 148
Terrapin Stew 126
Pap for infant diet 160
Leaven Biscuit 156
Meringue for Pudding 155
Stewed Tomatoes 153
Circuit Hash . . 152
WHAT MRS. FISHER KNOWS
Old Southern Cooking.
1 Maryland Beat Biscuit.
Take one quart of flour, add one tea spoonful of
salt, one tablespoonful of lard, half tablespoonful of
butter. Dry rub the lard and butter into the flour
until well creamed; add your water gradually in mixing
so as to make dough stiff, then put the dough on pastry
board and beat until perfectly moist and light. Eoll
out the dough to thickness of third of an inch. Have
your stove hot and bake quickly. To make more add
twice the quantity.
2 Egg Bolls.
One quart of flour, half tablespoonful of butter, two
eggs lightly beat, half tea-cup of sweet yeast, half tea-
cup of water, one teaspoonful of salt. Mix as a sponge,
about 10 o'clock at night, for breakfast; put to rise until
morning. With dry flour knead the sponge, not too stiff;
make off rolls, put to rise in baking pan, then have
oven hot and bake slowly. When rolls are done, put
them in a napkin until sent to table.
10 MRS. FISHER'S
3 Breakfast Cream Cake.
Four eggs beat light, one gill of cream to a tea-cup
of sweet milk, one pint of flour, sifted, half teaspoonful
of salt; mix cream, milk, and eggs together, well stirred,
then add flour gradually until thoroughly mixed. Have
your baking cups hot when put to bake. Eequires ten
minutes to bake in hot oven.
4 Waffles for Breakfast.
Two eggs beat light, one pint of sour milk, to one and
a half pint of flour, one teaspoonful of soda sifted with
the flour, one tablespoonful of butter, teaspoonful of
salt, well mixed, and then add the eggs. Always have
your irons perfectly hot and well greased. , In baking,
melt butter before mixing in flour. Place them in a
covered dish and butter them on sending to the table.
5 Flannel Cake.
One quart of flour, quarter tea-cup of yeast, make into
a batter, with one teaspoonful of salt; make up over
night and put to rise. Just before baking on a nicely
greased griddle, for breakfast, add one level teaspoon-
ful of soda, and stir it well into the batter.
6 Sally Lund.
One quart of flour, quarter pound of butter, perfectly
rubbed into the flour while dry, one teaspoonful of salt,
five eggs beat very light, half tea-cup of milk to quarter
tea-cup of yeast; add all to the flour, and stir the whole
together as you would pound cake, and put to rise at
COOK BOOK. 11
10 o'clock at night; next morning beat over until light
as cake and put in warm place to rise a second time,
after which bake as carefully as baking pound cake.
Bake in the pan it rises in the second time. Just grease
the pan before putting to rise the second time.
7 Breakfast Corn Bread,
One tea-cup of rice boiled nice and soft, to one and a
half tea-cupful of corn meal mixed together, then stir
the whole until light; one teaspoonful of salt, one
tablespoonful of lard or butter, three eggs, half tea-cup
of sweet milk. The rice must be mixed into the meal
while hot; can be baked either in muffin cups or a pan.
8 Corn Egg Bread.
Two eggs, one pint of meal, half pint of sour milk,
one teaspoonful of soda, beat eggs very light, one
tablespoonful of melted lard or butter, mix all together,
well stirred or beaten. Bake in an ordinary pan.
9 Plantation Corn Bread or Hoe Cake.
Half tablespoonful of lard to a pint of meal, one tea-
cup of boiling water; stir well and bake on a hot grid-
dle. Sift in meal one teaspoonful of soda.
10 Light Bread.
Half yeast cake to two quarts of flour, teaspoonful
of salt, one dessertspoonful of butter or lard. Dissolve
yeast in warm water ; make up over night at 10 o'clock;
make dough soft and spongy, and set to rise in a warm
pla.ce. Next morning work the dough over until it be-
12 MRS. FISHER'S
comes perfectly light, adding flour so as to keep it from
sticking to the hands, then put to rise in your baking
pan, and when it rises bake in a hot oven until thor-
1 1 Beefsteak Broiled.
Which should not be broiled until a few minutes be-
fore meal time : First, have the gridiron perfectly hot,
then lay the steak on the iron while hot, the iron being
over hot coals. Let the steak be on the iron about two
minutes the first time you lay it on the iron, turning it
over about once. In a minute remove from iron to a
platter or pan and stick it through and through with a
fork, so as to let the blood run out. Then place the
steak back on the hot iron, turning it over as before;
then take off iron, salt and pepper it and baste with
butter; then lay it back on gridiron, turning it over for
about two minutes; then lay in a dish, dress with butter
and send to the table. A steak an inch and one-half
thick may require twelve minutes to broil, turning it
over every three minutes. A steak broiled in this style
is very sweet and nice.
12 Lamb or Mutton Chops
Will take five minutes to broil,, and must observe the
same directions you have in the beefsteak
13 Pork Steak or Chops
Should be broiled in the same way as the beefsteak,
except that about eight to ten minutes should broil
them, as pork must be well done.
COOK BOOK. 13
14 Venison Broiled.
Pepper and salt before putting it on the gridiron,
but remove it every two or three minutes from the iron
and baste with butter. When you want deviled veni-
son, use a little mustard mixed with wine (claret).
Should you like your venison tart or a little acid, baste
with currant jelly.
15 Roast Venison.
First stuff the meat before roasting; make stuffing of
bread crumbs browned; season stuffing with butter,
salt, onions (grated), pork or ham chopped fine. When
it is put into the oven, baste well with butter or lard,
and while cooking notice and continue to baste until
done. Two hours are sufficient, with a hot fire, to
cook this roast. To make your gravy, brown a table-
spoonful of flour in your pan from which you take the
roast, add a little water, stir with spoon slowly until
well done. You can make your gravy thick by the use
of a very little water. If you do not like onions, use a
little green or dry thyme.
16 Boast Beef
Should be well cooked outside and rare on the inside.
The oven should bake on bottom and top. If it gets
too hot on either top or 'bottom, shut the damper
slightly off. A five-pound roast should cook in half an
hour, and a ten-pound one in one hour. Season roast
with salt and pepper before putting it to cook, baste it
with lard or butter before putting in stove, and while
cooking baste with the juice that comes out of the
meat every two or three minutes until done.
14 MRS. FISHER'S
17 Roast Lamb.
Prepare in the same way as the roast beef, except
the lamb should be well done. In a hot oven, one
hour is necessary to cook the lamb. Mint sauce for
roast lamb: Chop tender mint very fine, put cold water
or vinegar, one tablespoonful of vinegar to three of
water, and a little sugar according to taste.
18 Roast Pork.
To be seasoned with salt and pepper before being
cooked, and in cooking baste with the gravy that comes
from the meat. Must be cooked with a fast fire. To
make the gravy, take one tablespoonful of flour browned
in the pan and stir in a little water.
19 Roast Pig.
Examine when it comes from the butcher and see
that it is completely cleaned. Tlie pig should be roasted
the same' way you would a turkey well done. For the
stuffing take a loaf and one-half of baker's bread cut
thin, fry the bread in butter or lard and mash it well;
season it with salt and pepper according to taste, using
a little red pepper. Then stuff the pig putting an apple
in its mouth. Put it in the pan and baste with lard,
then put it to roast, and while it is cooking keep basting
it every five or ten minutes until it is cooked; you can
tell when it is perfectly done by a fork passing through
it easily. To make the gravy for the pig After it is
cooked, take about a tablespoonful of flour and put it in
the pan where you cooked your roast and brown well
COOK BOOK. 15
on the stove, then add a little water; stir till it com-
mences to get thick. A little onion in jour stuffing is
good. [See No. 21.]
20 Roast Veal.
Use crackers for your stuffing. Slice an opening in
the veal in five or six different places, and fill each one
with the stuffing. Season the stuffing with salt, pepper,
butter, and a little sage. You can tell when it is done by
a fork passing through easily. Baste the roast while cook-
ing with the essence that comes from the meat. Baste
it with lard or butter when first put to cook. Use flour
for making gravy, same as directed in other roasts.
21 Roast Turkey.
First cleanse well and take the craw from the turkey.
Make stuffing 6f light bread chopped fine, season with
butter, pepper and salt; then stuff the body completely
full, also where the craw was. Put in pan and baste
with butter or lard, and put to roast. While cooking,
keep basting it with the juice that comes from the tur-
key. When it is cooked take a tablespoonful of flour
and brown it in the pan, then add a little water and
stir for the gravy.
22 Roast Chicken.
The same as for turkey,
23 Roast Birds.
In the same way.
16 MRS. FISHER'S
When roasted, make nice toast, butter it nice and
send quails to table on the toast. Do not forget to
baste all game and fowls while cooking, so as to make
them juicy. Make stuffing same as for chicken.
25 Domestic Duck.
Bake or roast in the same manner you do a turkey,
and have it well cooked. M^ike stuffing of bread, like
that prepared for turkey, with salt, pepper, butter or
lard. Baste while cooking.
26 Wild Duck.
Should not be stuffed, but cleaned well and seasoned
with pepper and salt, inside and outside, and put into
a hot oven. Ten minutes will cook it.
27 Meat Stews or Entrees.
Cut your meat into inch pieces and put into a sauce-
pan; season with salt, pepper, and butter or lard. Put
one pint of water to a pound of meat. One hour will
cook, unless very young, when less time is sufficient.
Add onions if liked.
28 Lamb Croquettes.
Boil lamb till thoroughly done, then cut into small
pieces taking all sinews and gristle out, and put into
a chopping tray; grate onion in it to suit your taste,
also grate two or three sour pickles in it; then chop the
whole up very fine indeed. Season with salt and pep-
per. Add one and one half boiled Irish potatoes to
COOK BOOK. 17
one pound of lamb mashed to the fine meal while hot;
thoroughly mix together with the hand. Make into
small cakes, oblong style; then take two eggs and beat
them very light, dip the cakes into the egg, and then
roll into powdered crackers. Have fat very hot and
put them into it, and let them fry quick till brown.
29 Chicken Croquettes.
Boil chicken very tender, pick to pieces, take all
gristle out, then chop fine. Beat two eggs for one
chicken and mix into meat; season with pepper and
salt; make into cakes oblong shaped; powder crackers
and roll them into the powder, after dipping them into
two eggs beaten moderately well. Then have your lard
very hot, and fry just before sending them to the table.
30 Crab Croquettes.
Have crabs well boiled in salt and water, then pick
them clean from the shell; chop fine; take the large
end of a piece of celery and grate into the crab; chop
with crab a small piece of onion fine; mix half a teacup
of fine powdered cracker into crab; season with pepper
and salt, also the least bit of fine red pepper, as crabs
should be seasoned high to be nice. Have your lard
hot, and fry just before wanted at table. Beat
two eggs, dip croquettes in the egg, roll in powdered
crackers before frying; make them oblong shaped.
31 Meat Croquettes.
You can make croquettes from any kiad of meat you
like from the directions ^given for the lamb croquettes,
18 MRS. FISHER'S
such as veal, except make veal into cakes as you would
a biscuit, round. You need not use onions unless you
like, but always salt and pepper.
32 Veal or Lamb Vigareets.
To be made the same way, to-wit: Boil meat rare
done, pick all gristle out, grate as much onion in the
chopped meat as you like. Take half the quantity of
brains that comes in one head (calf or lamb), scald
them, pick all the skin from them; mix then with the
meat, one-half of a nutmeg grated, pepper and salt;
season high and fry the same as other croquettes.
Make a gravy of cream and pour on vigareets just as
going to table. Making gravy: Put sweet cream into a
cleau vessel, put over steam until hot, add a very little
pepper and salt, then chop some fresh parsley tine and
sprinkle it over vigareets while on dish. Make oblong
33 Liver Croquettes.
Made of lamb or veal liver. One pound of liver to
a quarter of a pound of suet, part boil, chop both sepa-
rately very fine; pick all strings out of suet, then add
suet and liver together, a small piece of onion, grated,
salt and pepper; season high. Beat one egg light and
mix well with hand, roll in powdered cracker, fry in
hot lard or butter, garnish dish with parsley and send
34 Oyster Croquettes.
Chop the quantity of oysters you want for the dinner
in the following manner: Chop very fine one dozen
COOK BOOK. 19
oysters, take one boiled potato and mash hot into the
fine oysters; take the yelk of one egg only, mix well
into the oysters and season with pepper and salt to
taste; then roll them, after making into oblong cakes,
in powdered crackers; have your fat very hot, and fry
quick and send to table.
35 Fish Croquettes.
One pound of boiled fish to one and a half potatoes,
chop a small piece of onion fine and mix with fish;
season with pepper and salt to your taste; make them
out in cakes like the other croquettes, roll them in dry
corn meal, fry in hot fat and send to table.
36 Fricasseed Chicken.
Chicken must be tender and well cleaned inside.
Singe all pin feathers off over the fire. Boil two eggs
hard, take the yelks and rub fine into one tablespoonful
of butter, then add one tablespoonful of corn starch
dissolved into the least bit of water; add all together,
well mixed and free from lumps. Have your chicken
cut up before before boiling, and stir the fricassee into
the chicken just before sending to table. Season with
salt and pepper while cooking.
37 Fried Chicken.
Cut the chicken up, separating every joint, and wash
clean. Salt and pepper it, and roll into flour well.
Have your fat very hot, and drop the pieces into it, and
let them cook brown. The chicken is done when the
fork passes easily into it. After the chicken is all
cooked, leave a little of the hot fat in the skillet; then
20 MBS. FISHER'S
take a tablespoonful of dry flour and brown it in the
fat, stirring it around, then pour water in and stir till
the gravy is as thin as soup.
38 Beef Soup.
Six pounds of meat to two and one-half gallons of
water. Boil to one gallon and one-half; then strain all
meat out from the bouillon. Season with pepper and
39 Ox-Tail Soup.
Can be made from the same bouillon of beef as seen
in No. 38, in the following manner. Take two quarts
of bouillon to two ox-tails; boil down to three pints.
You can put in either ochra or vermicelli. Season with
salt and pepper. Skirn all grease off while boiling.
Have the butcher unjoint the ox-tail.
40 Calf's Head Soup.
Let the butcher open the head wide. Take the
brains from it and lay into clean water with a little salt.
Leave the tongue in the head when put on to boil; when
the tongue is tenderly boiled or done, take it out of the
pot and let it get cold for making tongue salad. Two
gallons of water to a calfs head; boil to one gallon;
strain it off clear for soup to one dozen guests. Take
two quarts of this liquid and put to boil; two table-
spoonfuls of flour and brown it; one tablespoonful of
butter; rub into the brown flour till it comes to a cream,
then add to the soup gradually, and stir well while
adding. Season with salt and pepper, and a little red
COOK BOOK 21
pepper. While cooking, boil a small piece of thyme
and the half of an ordinary sized onion tied tight in a
clean linen rag, and to be taken out of soup when done.
One teaspoonful of mustard mixed with one tablespoon-
ful of wine, to be put into the tureen before pouring in
the soup hot, also one glass of sherry wine. Pick all
skin from brains; beat two egg^ light and add to the
bruins, then beat the eggs and brains together to a
batter; take one-quarter tea cup of powdered cracker,
one tablespoonful of flour added to the brains and egg
batter well beaten together. Then make this brain
batter in cake the size of a hickory nut, and fry them
brown in hot fat just before taking up soup, and send
to table on separate dish. Serve them with the soup,
two cakes to a plate of soup.
P. S. Chop parsley very fine, and boil it into the
soup. You will find the calf's head soup 'the most
delicious soup in the cookery. Study the recipe and
remember it well.
41 Mock Turtle Soup.
Follow the same directions given for calf's head
soup. Prepare your calf's head in the same way ex-
actly. Use for flavor half of a lemon sliced, and put
in tureen and pour hot soup on. Instead of brain-balls
or cakes, make a forced meat of boiled ham chopped
very fine with the yelk of a hard boiled egg; season
with black pepper. Make balls the size of a hickory
nut and fry in hot butter. Send to table in separate
disli, serving one ball to a plate of soup. Use beef in
place of ham if liked best.
22 MRS. FISHER'S
42 G-reen Turtle Soup.
To two pounds of turtle add two quarts of water,
put to boil an a slow fire and cook down to three pints.
Season while boiling with pepper and salt to taste.
Take three hard boiled eggs, slice very thin and lay in
tureen; slice one-fourth of a lemon and put in tureen
also. Then pour in tureen one gill of sherry wine.
Then pour on hot soup and send to table. The above
quantity will make soup for one dozen guests. If there
are more to serve, increase the quantity.
43 Oyster Gumbo Soup.
Take an old chicken, cut into small pieces, salt and
black pepper. Dip it well in flour, and pat it on to
fry, over a slow fire, till brown; don't let it burn. Cut
half of a small onion very fine and sprinkle on chicken
while frying. Then place chicken in soup pot, add two
quarts water and let it boil to three pints. Have one
quart of fresh oysters with all the liquor that belongs
to them, and before dishing up soup, add oysters and
let come to a boil the second time, then stir into soup
one tablespoonf ul of gumbo quickly. Dish up and send to
table. Have parsley chopped very fine and put in
tureen on dishing up soup. Have dry boiled rice to
go to table with gumbo in separate dish. Serve one
tablespoonf ul of rice to a plate of gumbo.
44 Ochra Gumbo.
Get a beef shank, have it cracked and put to boil in
one gallon of water. Boil to half a gallon, then strain
COOK BOOK. 23
and put back on fire. Cut ochra in small pieces and
put in soup; don't put in any ends of ochra. Season
with salt and pepper while cooking. Stir it occas-
ionally and keep it from burning. To be sent to table
with dry boiled rice. Never stir rice while boiling.
Season rice always with salt when it is first put on to
cook, and do not have too much water in rice while
45 Old Fashioned Turnip Soup.
Take two pounds veal bones to half a gallon of water,
and boil to one quart. Put turnips and bones on to
boil together, then strain the liquor off and send to
table hot. Season while cooking with pepper and salt.
46 Chicken Soup foi the Sick.
Take an old chicken and put on with one gallon of
water; boil down to half a gallon. Take the yelks of
two eggs, tie them up in a clean cloth with a little
thyme and put in the soup after you have strained the
meat from it, and put back to boil till down to three
pints. Dish up and send to table hot. Season with
salt and pepper to taste.
47 Corn and Tomato Soup.
Take a fresh beef bone, put on to boil with one gal-
lon of water, and when boiling skim the grease off.
Cut corn from cob and scald tomatoes with boiling
water. Skin them and put both vegetables into soup,
the corn ten minutes before dinner. Cut tomatoes in
small pieces and let them boil in soup at least one hour.
24 MRS. FISHER'S
48 Pastry for making Pies of all kinds.
One pound of flour nicely sifted to quarter pound of
butter and one quarter pound of lard, one teaspoonl'ul
of salt, fine, mixed in flour while dry; then with your
hands rub the butter and lard into the flour until
thoroughly mixed, then add enough cold water and mix
with your hands so as to make pastry hold together, be
sure not have it too wet; sprinkle flour very lightly on
pastry board, and roll pastry out to the thickness of an
egg-shell for the top of fruit, and that for the bottom of
fruit must be thin as paper. In rolling pastry, roll to
and from you; you don't want more than ten minutes
to make pastry.
49 Preparing the Fruit for Pies.
One gill of water to four pounds rhubarb; first peel
the rhubarb; sweeten to taste while cooking, and put
into pastry when cold.
Prepare apples same way; season with cinnamon.
Peaches the same way; season with cinnamon.
50 Lemon Pies.
Take four eggs, one tablespoonful of butter to one
and a half tea-cup of powdered sugar, rub butter and
sugar together until a cream, then add the yelks of
the eggs to butter and sugar, and beat until light; beat
the white of the egg until perfectly light, and add to the
others. Take two lemons, roll them with your hands,
on board until soft, then grate peel of lemons and put
into preparation, then squeeze juice of lemons into pre-
paration. All articles in ' this preparation should be
COOK BOOK. 25
well mixed together and put ill pastry, and baked im-
mediately in a hot oven. Only one layer of pastry at
bottom of pie plate.
51 Cocoanut Pie.
One cocoanut fresh, draw off the milk, then place the
nut in a hot oven and let it stay long enough for the
shell to pull off; then grate with the nut juice one tea-
cup of powdered white sugar, one tablespoonful of but-
ter and lard rubbed together until creamed, then take
the yelks of four eggs and beat into sugar and butter
until perfectly light; grate the rind of one lemon into it,
and .squeeze the juice of the lemon into the creamed but-
ter and sugar; beat the white of four eggs light, and add
also to creamed butter and sugar, and stir them well,
add also one-half tea-cup of sweet milk. Will make
three pies. Use a half pound of flour for the pastry,
one tablespoonful each of butter and lard you only
want crust at the bottom of plate, and bake in quick
oven. Mix flour as directed in No. 49.
52 Cream Apple Pie.
The best of apples to be used. To two pounds of
apples use a gill of water; put on fire to steam till the ap-
ples will mash perfectly fine and soft; sweeten to taste and
let them cool. Season with powdered cinnamon one-
half teaspoonful of the best. Have one crust of pastry
only, and that at the bottom of plate; fill plate with the
fruit, then bake quickly in a hot oven. Take one pint
of fresh cream sweetened to taste ; beat the white of five
eggs light, and add to the cream; flavor with vanilla.
26 MRS. FISHER'S
Beat the cream lightly before adding the eggs, then
with a spoon spread over pies on sending to table.
53 Sweet Potato Pie.
Two pounds of potatoes will make two pies. Boil
the potatoes soft; peel and mash fine through a cullen-
der while hot; one tablespoonful of butter to be mashed
in with the potato. Take five eggs and beat the yelks
and whites separate and add one gill of milk; sweeten
to taste; squeeze the juice of one orange, and grate one-
half of the peel into the liquid. One half teaspoonful
of salt in the potatoes. Have only one crust and that
at the bottom of the plate. Bake quickly.
54 Custard Pie.
Half dozen eggs beaten together lightly; one pint of
sweet milk; sweeten to taste. Grate one nutmeg in it.
Have one crust only, and that at the bottom of plate,
Use deep plates and bake quickly. It will make two
55 G-ooseberry and Cherry Pies.
Prepared the same way. "Use one gill of water to two
pounds of either fruit; sweeten to taste, leaving it a
little tart. When it cools, put into plates for baking,
having two crusts, top and bottom of plate. Bake
quickly, and send to table cold.
56 Orange Pie,
Peel the oranges; cut them very thin and spread
with sugar thickly. Have your pie crust rich, the same
COOK BOOK. 27
as other pie pastry. Lay bottom crust in plate, and
put in the oranires with juice, then cover over with top
crust, and put to bake in a quick oven.
57 Light Bread Pie,
Take stale bread and grate it. To one and one-half
teacupfuls of the grated bread, add two teacupfuls of
sweet milk, the juice of one orange, and half of the peel
grated. Stir the yelks of four eggs beaten light into it.
Take the whites of the four eggs beaten very light and
meringue the pies after baking. Put half teacupful of
sugar and one tablespoonful of butter to the prepared
bread. Have one crust only, and that at the bottom of
plate. Bake quickly.
58 Cracker Pie.
To be made the same as bread pie, except flavor with
one-half teaspoonful of ground cloves, one-half tea-
spoonful of ground cinnamon, and one tablespoonful of
59 Mince Pies.
One beef tongue boiled tender, then take the skin
off; four pounds beef kidney suet, peel all the skin off
it and chop very fine with the tongue; two pounds citron
chopped fine, four pounds apples, four pounds raisins
well seeded, four pounds currants well washed and
dried with a towel, four oranges, the peel of two grated,
arid the fruit of all four grated into mince meat, two
tablespoonfuls of ground allspice, one tablespoonful of
cloves, two nutmegs grated, and two tablespoonfuls of
28 MRS. FISHER'S
ground cinnamon. Chop the whole very fine, and mix
well together, then put in one-half gallon sherry wine,,
and one-half gallon brandy. Grate two lemons in the
meat. Salt to your taste, also sweeten to 'your taste.
Have bottom and top crust.
60 Gold Cake.
Take one dozen eggs and separate the yelks from the
white, and beat the yelks very light; one pound of but-
ter, one pound of flour and one pound of powdered
sugar; rub the butter and sugar together until creamed
very light, then add the beaten yelks of the eggs to the
creamed butter and sugar, and beat again until light.
Take two teaspoonfuls of the best yeast powder, and
sift with the one pound of flour, then add this flour
to tfye creamed butter and eggs, with a half teacupful
of sweet milk, and stir the whole hard and fast till light,
then grate the peeel of one lemon and squeeze the juice
in the cake and stir well.
61 Silver Cake.
The whites of one dozen eggs beaten very light, one
pound of butter, one pound of powdered sugar; rub the
butter and sugar together until creamed very light, then
add the beaten whites of the eggs, and beat all together
until very light; two teaspoonfuls of the best yeast
powder sifted with one pound of flour, then add the
flour to the eggs, sugar and butter, also add one-half
teacupful of sweet milk; mix quickly, and beat till very
light; flavor with two teaspoonfuls of the extract of
almond or peach, put in when you beat the cake the
COOK BOOK. 29
last time. Put to bake in any shape pan you like, but
grease the pan well before you put the cake batter in
it. Have the stove moderately hot, so as the cake will
bake gradually, and arrange the damper of stove so as
send heat to the bottom of the cake first. This instruc-
tion of baking applies to all cakes except tea cakes.
62 Almond Cake
Is made in the same way that the silver and gold
cakes are, except you take one teacup of almonds, scald
them in hot water, wipe them with a cloth and the peel-
ing will come off. Either split or chop them fine; suit
yourself in this respect. Use the whites or the yelks
of one dozen eggs. With the whites of the eggs it
will be a silver almond cake; the yelks used alone will
be a gold almond cake.
63 Feather Cake.
One teacup of butter, two of flour, two of sugar. Cream
the flour and butter together; two teaspoonfuls of yeast
powder to one teacup of sweet milk. Mix all with the
flour and beat light with a large spoon. To be baked
in round tins. Grease well and bake in a moderately
64 Sponge Cake.
Take one dozen eggs and put in scales as the balance
for weighing an equal quantity of sugar. Then balance
flour to the weight of six eggs. Beat the yelks of the
dozen eggs with the sugar very light, then beat the
whites very light and add to the other. Grate the peel
30 MRS. FISHERS
of one lemon into it also, squeezing the juice in, and
then stir the flour in lightly. Have your pans in readi-
ness, grease with butter, and place white paper at bot-
tom of pan. This should be done for all cakes. A
sponge cake should not stand a second after made be-
fore it is baked. Bake in a medium oven, keeping
heat at bottom.
65 Fruit Cake.
One pound of flour sifted and browned in stove,
one pound of citron sliced into very small pieces, one
pound of raisins cut in small pieces, one pound of cur-
rants well washed and dried with clean towel, one tea-
cup of almonds chopped fine, one tablespoonful of
powdered cinnamon, half a teaspoonful of mace, one
tablespoonful of allspice, half a teaspoonful of ground
cloves, one pint of black molasses strained before
using, one wineglass of brandy, one pound of butter,
one pound of sugar, one dozen eggs. Beat whites
and yelks separate, light, before adding to cake.
66 Jelly Cake.
For this cake make an orange marmalade and use in
the place of jelly, as it makes a more delicious cake.
Following are the directions : Half a dozen oranges to
a teacup of granulated sugar; peel oranges and grate
them, pick out the seed and pith, add sugar to oranges
and stir well and put to cook; stir while cooking;
twenty minutes will cook it. It must be made a day
before using it for cake. For making the cake, one
teacup of butter to two of sugar, three of flour and half
COOK BOOK 31
a dozen eggs. Beat the whites and yelks of eggs sepa-
rate, very light. Cream butter and sugar together,
add the yelks of eggs to creamed sugar and butter, then
add the whites, and add flour and stir till light. Sift
two teaspoonfuls of best yeast powder with the flour.
With the above directions the cake is made. Place it
in the pans and put to bake; fifteen minutes will bake
it. Spread marmalade over the cake after it is baked.
Icing for the cake: Take the whites of four eggs and
beat them very light indeed. Add three tablespoonfuls
of powdered sugar, beat sugar and eggs together light,
and spread on cake while cake is warm. Take one tea-
cup of fine grated cocoanut and sprinkle over cake
while icing is soft.
Five eggs to two cups of sugar; break egsfs into the
sugar and beat the whole till perfectly light. Sift one
quart of flour; take one-half teacup of sweet milk and
put a level teaspoonful of soda in it, without lumps;
one teaspoonful of salt. Flavor with the juice of one
orange, the peel of half an orange, grated, and one tea-
spoonful of butter. Make the dough in the same way
as for light bread; roll out dough as for biscuit. Cut
them out five inches by two inches, slice them two
inches in the middle and stretch open a little. Have
your fat boiling hot, but do not let it burn. Put caro-
las in hot fat, shake skillet gradually till brown. As
you take them out of the fat, lay them in a pan on
clean paper, so as to drain grease from them.
32 MRS. FISHER'S
68 Raised Cake.
One quart flour, half a pound butter, one pint sugar,
two eggs, half a teacup yeast, one teacup seeded raisins,
one and one-half teacups currants. Cream butter and
sugar together, then add the flour. Break eggs in, add
yeast and beat the whole well. Lastly, add the fruit,
stir all well and put it to rise. With good yeast it will
rise in an hour. After rising, make off and put into
pans greased with butter. When you make off the
second time and put in pans, first take a tablespoonful
of flour with a teaspoonful of soda and sift into the
batter; it will rise in thirty minutes. Then put to
69 Old-Time Ginger Cake.
One pint molasses, one quart flour, one-half teacup
brown sugar, one teacup butter, one tablespoonful cin-
namon, two tablespoonsful ginger, one teacup sour
milk. With it mix a teaspoonful soda and three eggs.
Cream butter and sugar together, then add molasses,
then flour, then eggs, then milk, then ginger and cin-
namon; stir thoroughly and put to bake in oblong pans.
70 Ginger Cookies.
One teacup of molasses, one-half teacup of sugar, one
tablespoonful of butter, one tablespoonful of lard, one
quart of flour, two tablespoonfuls of ginger, one tea-
spoonful of cinnamon, one teaspoonful of allspice, two
tablespoonfuls of yeast powder. Cream butter and
sugar together and add molasses. Sift yeast powder
and flour together and add to butter, sugar and mo-
COOK BOOK. 33
lasses, then add lard and spices, etc., and work it up
well. Roll out on a board, and cut them out and bake
like you would a biscuit.
71 Jumble Cake.
One teacup of butter, one and one-half teacups of
sugar, one and one-half pints of flour; four eggs, two
teaspoonfuls of cinnamon, one-half teacup of almonds
chopped fine, two teaspoonfuls of yeast powder sifted
in the flour. Beat the butter, sugar and eggs together,
then add the flour. Put cinnamon and almonds in and
work the whole up well, then roll on the board to thick-
ness of half an inch, and cut out a finger's length and
join together at ends, so as to be round. Grease pans
with butter and put to bake.
72 Sweet Wafers.
One teacup each of butter and sugar creamed to-
gether, one grated orange, four eggs, one tablespoonful
of cinnamon. Add three pints of flour and make up
stiff. Then roll out on a board and cut them out about
the size of a biscuit, and roll again till thin as paper,
and bake in a quick oven. Watch close while baking.
You can roll them round on a fork handle while they
are warm, if you like.
73 Sweet Cucumber Pickles.
Take as many pickles as f you want to make that have
already been pickled in vinegar, and slice them in four
pieces lengthwise, or cut them crosswise the thickness
of a silver half-dollar, and place them in an earthen
34 MRS. FISHER'S
jar in layers of about three inches in thickness, cover-
ing each layer of pickles all over with granulated
sugar. Keep repeating the layers three inches thick
and covering them with sugar until you have placed all
the pickles under sugar you have cut up. Let them re-
main under the sugar twenty-four hours, then take
them out and put them in jars. Then make a syrup in
the following way: One quart of sugar to one quart of
clear water, and let it boil down to one quart. You
will then have one quart of pure syrup. Add one tea-
cup of wine vinegar to one pint of syrup, then add the
vinegar syrup to the pickles until they are thoroughly
covered. Always use granulated sugar.
74 Sweet Cucumber Mangoes.
Take large pickled cucumbers, open them with a
knife on one side to within half an inch of each end.
Scrape out the inside with your fingers, then sprinkle
them inside with granulated sugar as thick as a ten-
cent piece. Let them remain in that state twenty-four
hours or longer, then stuff perfectly full and tie them
or wrap with white cord. Make the stuffing in the fol-
lowing way: Take one-fourth of a head of a small cab-
bage, cut up fine, and two dozen cucumber pickles the
size of those to be stuffed . Slice them in small pieces
the size of a cherry, and two large onions sliced thin.
Then chop fine one dozen cucumber pickles, two pounds
of white mustard seed, on^ tablespooiiful of ground
allspice, one teaspoonful of ground cloves, sugar to
your taste, one-half gallon of wine vinegar. Then put
to boil slowly in a porcelain kettle; two hours will
COOK BOOR. 35
cook it. Salt and pepper to your taste. Make syrup
in the same way as the sweet pickles in No. 73. You
boil a few cloves in the vinegar that is put in the syrup
of these pickles, and syrup and vinegar in same way.
75 Chow Chow.
Take one cabbage, a large one, and cut up fine. Put
in a large jar or keg, and sprinkle over it thickly one
pint of coarse salt. Let it remain in salt twelve hours,
then scald the cut-up cabbage with one gallon of boil-
ing vinegar. Cut up two gallons of cucumbers, green
or pickled, and add to it; cut in pieces the size of the
end of little finger. Then chop very fine two gallons
more of cucumbers or pickles and add to the above.
Seasonings: One pound of brown sugar, one table-
spoonful of cayenne pepper, one tablespoonful of black
pepper, two gallons of pure wine vinegar, two table-
spoonfuls of tumerick, six onions, chopped fine or
grated. Then put it on to cook in a large porcelain
kettle, with a slow fire, for twelve hours. Stir it occa-
sionally to keep it from burning. You can add more
pepper than is here given if you like it hot.
76 C reole Chow Chow .
One gallon of green tomatoes, sliced thin, half dozen
silver skin onions, sliced thin, one gallon wine vinegar,
two tea-cups of brown sugar, one tablespoonful of cay-
enne pepper, one tablespoonful black pepper, one table-
spoonful of tumerick. Put the onions and tomatoes to-
gether in a keg or jar and sprinkle over them one pint of
salt and let it so remain twenty-four hours, then drain
36 MRS. FISHER'S
all the brine off from them over cullender, then put the
vinegar to them and add the seasoning, and put to cook
on a slow fire, stir to keep from burning. It will take the
whole day to cook; you can make any quantity you want,
by doubling the quantity of vegetables and seasonings
here prescribed, or if you want a less quantity, lessen
the proportion, say half the quantity, then you want
a half gallon of tomatoes to begin with, and a half of
every thing else needed in this chow chow.
77 Cherry Chutney.
Get your cherries and seed them ; to one gallon half
dozen silver skin onions choped fine; first put the onions
to cook in half gallon of vinegar, 10 minutes, then add
the cherries, season with two ounces of ground cinna-
mon, one teaspoonful of cayenne pepper and one of black
pepper, two tablespoonfuls of salt, then let it continue
to cook with a slow fire, twelve hours, stir it occasionally
and keep from burning.
78 Game Sauce.
Take one peck of plums, half dozen silver skin onions
and chop them very fine; put on the plums to cook.
First seed plums; use a porcelain kettle; put the onions
to stew in a pint of vinegar until thoroughly done, then
add them to the plums; four pounds of granulated sugar
to be added; season with one teaspoouful of cayenne
pepper, one of black pepper, two ounces of cinnamon
broke in fine pieces; cook on a slow fire, stir frequently
to avoid burning one teaspoonful of table salt it will
take one whole day to cook; when cool cork in a tight
COOK BOOK. 37
jar and keep in cool closet you will find it the best
sauce in the world.
79 Compound Tomato Sauce.
One peck of ripe tomatoes, cut them in slices and put
them in a vessel, and add one tea-cupful of salt to them,
two ounces fine allspice, one ounce of fine cloves, one
tablespoont'ul of black pepper and one of cayenne pep-
per, five large silver skin onions cut up fine, and the
whole stand twenty-four hours; mix well together when
you set to stand, then put it to cook with one quart of
vinegar and let it cook all day; stir it occasionally; it
must become thick before it is thoroughly cooked, then
strain all skin and studs out of it throngh a sieve; when
cool put in a demijohn, as it is will keep better than in
bottles when first made.
N. B. If you don't like much pepper use half the
quantity, if you like it very hot use double the quantity.
80 Napoleon Sauce.
Twenty green cucumbers to one quart of Chili peppers
and one dozen Bell peppers, (take out seeds), and chop
the cucumbers and pickles fine, and mix well together,
and sprinkle half a teacupful of salt over them. Chop
half dozen red onions in it. Pour one gallon of vinegar
over it and let it stand that way one day and night, then
put it to cook next morning and cook slowly all day,
stirring it occasionally to keep it from burning, then
strain through a sieve. Take a half teacupful of brown
sugar and put it in a frying pan on the fire, and let it
bake thoroughly just next to burning; then stir in
38 MRS. FISHER'S
one pint of vinegar to the sugar and when it comes to a
light boil strain it through a sieve into the sauce, and
stir till well mixed. When cooled cork up in a demi-
81 Pepper Mangoes.
Take the Bell peppers and scald them in boiling vine-
gar, then cut the top end of the peppers out and clean
out the seeds nicely, as the seeds are no good. You
will then prepare a stuffing in the following way: Take
one gallon of cucumber pickles, one-half of a head of
large cabbage, one-half dozen large silver skin onions,
and chop them all up very fine, (the cabbage will chop
better if you first slice it thin with a sharp knife): then
take two pounds of white mustard seeds, sift all the
dust from them and wash clean, one-quarter pound of
celery seed, and two quarts of vinegar; add to the vege-
bles, and put to boil and boil slowly for three hours,
stirring it every two or three minutes, Season while
cooking with one tablespoonful of cayenne pepper and
one of black pepper. If you do not like it very hot, use
half the quantity of each kind of pepper; if you like it
very hot double the quantity of each kind of pepper.
When the stuffing becomes cool, stuff your Bell pep-
pers, using a teaspoon to stuff with, then place the top
back on them, and tie nicely with cord, the same way
a bundle is tied, and pack them close together in a keg
or barrel. This quantity of stuffiing will stuff about
fifty large Bell peppers. See that they be covered well
with vinegar when packed.
COOK BOOK. 39
82 Meat Dressing.
One peck of young carrots grated, one dozen red skin
onions grated, one dozen cauliflowers grated; mix the
vegetables together and put to cook, adding two gallons
of vinegar. Season with two tablespoonfuls of ground
black pepper, one tablespoonful of cayenne pepper, and
one teacupful of salt, stirring it in well. Put one tea-
cupful of brown sugar on the fire in a frying pan, and
let cook to a dark brown, then pour in two teacupfuls
of vinegar; stir it well and strain it through a sieve into
the kettle while cooking, and let it cook slowly one day.
This dressing is nice for all meat entrees, soups and
gravies; put two tablespoonfuls to one-half gallon soup,
and one tablespoonful to one quart of stew, etc.
83 Sweet Pickle Peach.
Use the cling stone peach, taking as many as you
may want to pickle. Have your vinegar boiling hot,
and drop your peaches into it, letting them remain in
the hot vinegar for five minutes, then take them out and
put them in a stone jar; about every six inches of
peaches cover with sugar one inch thick, putting them
in the jar this way a layer of peaches and then a layer
of sugar until you get all the peaches under sugar.
Use five pounds of sugar to ten pouuds of peaches.
Let the peaches remain under sugar one day, then take
the juice that comes out of the peaches, and the sugar
if any remain undissolved, and add two pounds more of
sugar to it, and put on the fire in a porcelain kettle, and
let it cook to a thick clear syrup, then pour the syrup
boiling hot over the peaches. Now take the vinegar the
40 MRS. FISHER'S
peaches were scalded in, and put it to boil the second
time, adding while boiling one-half teacupful of whole
allspice, and one ounce of whole cloves and then pour
it on the peaches and boil. Pour this juice on the
peaches for nine mornings alternately.
84 Sweet Pickle Pears.
Follow the same directions in making sweet pickle
pears as in making sweet pickle peaches, as given in
Recipe No. 83.
85 Sweet Pickle Prunes.
Follow the same directions as given in Recipe No.
83 for making sweet pickle peaches, except use cinnamon
bark instead of allspice one teacupful of cinnamon to
ten pounds of prunes.
86 Sweet Watermelon Hind Pickle.
Take the melon rind and scrape all the meat from the
inside, and then carefully slice all the outside of rind
from the white part of the rind, then lay or cover the
white part over with salt. It will have to remain under
salt one week before pickling; the rind will keep in salt
from year to year. When you want to pickle it, take it
from the salt and put into clear water, change the water
three times a day- -must be changed say every four
hours then take the rind from water and dry it with
a clean cloth. Have your vinegar boiling, and put the
rind into it and let it scald four minutes, then take it
off the fire and let it lay in vinegar four days; then take
it from the vinegar, drain, and sprinkle sugar thickly
COOK BOOK. 41
over it and let it remain so one day. To make syrup,
take the syrup from the rind and add eight pounds more
sugar to it, and put to boil; boil till a thick and clear
syrup. Weigh ten pounds of rind to twelve pounds of
sugar; cover the rind with four pounds of it and make
the syrup with the remaining eight pounds. While the
syrup is cooking add one teacupful of white ginger
root and the peel of three lemons. When the syrup is
cooked, then put the rind into the boiling syrup, and
let it cook till } 7 ou can pass a fork through it with ease,
then it is done. When cooled put in jar or bottles
with one pint of vinegar to one quart of syrup, thus the
pickle is made. See that they be well covered with
vinegar and syrup as directed.
87 Onion Pickles.
Take as many small onions as you desire to pickle
and peel them, then put them in a keg or barrel. Lay
down one layer of onions about three inches thick,
cover them all over with salt freely; then another layer
of onions in the same way and cover with salt, and re-
peat in this manner until all the onions are covered
with salt. Let them remain one or two days, then take
the onions out of the salt and put them in clear water,
letting them remain in the water long enough to be sea-
soned with salt to your taste. If very salty, you had
better change the first water after three or four hours.
Put the onions in a large cullender or wire sieve and let
the water all drain from them, then put them into a
keg, cover them with vinegar, and let them remain in
the vinegar twenty-four hours. Take the vinegar from
42 MRS. FISHER'S
them and put it on to boil, seasoning it with the fol-
lowing spices: Two gallons of vinegar will take one
teacupful of allspice, two tablespoonfuls of cloves,
one-half teacupful of black pepper (wash and pick
all gravel from the pepper before putting in vinegar),
one-fourth pound of white ginger, one- fourth pound of
Chile peppers. This seasoning must be boiled in the
vinegar, and when boiled twenty minutes, strain vine-
gar from the spices through a cullender on to the
pickles, and always prepare enough in this way to
have your pickles well covered with vinegar.
88 Plain Pickles.
Any vegetable you want to pickle under this head,
say small or large cucumbers, cabbage or green toma-
toes-, have them fresh and put them into a barrel, one
layer of cucumbers, or other vegetable, about three
inches deep, covering thickly with salt, and repeating
layers and salt until you have under brine all you de-
sire to pickle. Let them remain under the brine, if
you want to pickle right away, for twenty-four hours,
which is long enough, but they will keep a long time
by always having them well pressed down with a heavy
rock. If you are going to pickle vegetables twenty-
four hours after putting them in salt, let them lay in
fresh water for two hours, so as to get the smell of the
old brine off them. Take them out of the water and
put to drain on a sieve made for that purpose of gal-
vanized iron, square, three by four feet, or larger, if
needed. Let them drain two or three days, then put
in a clean keg or barrel and cover thoroughly with vin-
COOK BOOK 43
egar. Sprinkle over a keg of pickles two ounces of
powdered alum while under the vinegar. Let them t so
remain twelve or twenty-four hours, then pour off the
vinegar from the pickles into a large kettle and put to
boil. Season while boiling, to five gallons of vinegar,
one teacupful of allspice, one-fourth pound of ginger
root, two ounces of cloves, one-half teacupful of black
pepper, two tablespoonfuls of cayenne pepper. If you
do not like pickles very hot, use one-half the quantity
of peppers. When it boils with the seasonings twenty
minutes, pour the boiling vinegar over the pickles.
Make enough vinegar from these directions to cover
well your pickles. They will keep a long time if under
vinegar. Sprinkle over a five-gallon keg, when you
put the vinegar on the pickles, two or three ounces of
powdered alum, if you like pickles brittle.
89 Brandy Peaches.
Always have the cling peach, free from decay. Peel
the peaches and put down in a jar; one layer of peaches
about four peaches deep, covering thickly with granu-
lated sugar; then another layer of peaches covered
with sugar, and continue in this manner until you get
all the peaches in the jar you wish to brandy. Let
them remain under sugar twenty-four hours; then take
the same juice that comes from the peaches while under
sugar, boil it and pour over the peaches boiling hot.
Let them remain in this boiling syrup until it cools.
Take this same syrup and put on to boil, adding more
sugar so as to make it thick. When it is thoroughly
cooked or all sugar is dissolved, put up the peache"s in
44 MRS. FISHER'S
glass jars, and to one teacupful of syrup add one tea-
cupful of brandy and pour over the peaches, continu-
ing the same proportions of syrup and brandy until
the peaches are completely covered with the mixture.
Cork the jars and put in closet. You need not seal the
jars unless you wish.
90 Brandy Peaches No. 2.
Have the cling peach, free from decay. Peel as in
preceding recipe. Weigh the peaches after peeling, or
measure them in a gallon measure, so as to allow one
pound of sugar to one gallon of peaches in making the
syrup. Then put the sugar on the fire to make the
syrup, adding enough clear water to keep the sugar
from burning while melting. Let the syrup boil until
it gets as thick as honey. Put your peeled peaches in
a stone jar one that is air-tight. Set the jar, with
the peaches in it, in a kettle on the fire and fill the
kettle (not the jar) with cold water. Then take one
teacupful of syrnp to one teacupful of brandy and pour
it on the peaches until they are covered thoroughly
with the brandy and syrup. Let the water in the kettle
around the jar of peaches boil for three hours, and no
longer. Close the jar up tight, so as to keep the heat
in it while boiling. After three hours of actual boil-
ing, lift the kettle with jar in it from the fire, and set
aside to cool where a draught of air will not strike it.
When thoroughly cool, pack the peaches in glass jars,
and fill with brandy and syrup as directed where
peaches are boiled. If not enough, use equal proper-
COOK BOOK. 45
tions of brandy and syrup till the peaches are covered.
These brandy peaches are great appetizers, especially
91 Quince Preserves.
Never use decayed fruit. Put quinces in a kettle of
boiling water on the fire, well covered with water, and
let boil until they are soft enough to stick a fork into
them easily. Then take them off the fire and peel
them, cutting them into four pieces and taking all the
core out nicely. Put a layer of sugar, then a layer of
quinces about six inches deep, then cover thickly with
sugar. You must have an equal quantity of sugar and
quinces, say pound to pound. Let them remain in
sugar a day and night, then put the sugar the quinces
were in on to boil, and when it comes to a boil, put
the quinces into the syrup. Let them remain in boil-
ing syrup on the fire ten minutes, then take them out
and put others in the same syrup, to remain boiling
ten minutes. Then put the others back into the syrup
again some length of time, and keep repeating the
change in this manner for the whole day, as quinces
take a whole day to preserve. When they get the color
of gold coin they are preserved. Then pufc them in
jars when cold, and put the same syrup on them. If
there is not enough syrup to cover them fully, make
more syrup. Use granulated sugar with all preserves,
and a porcelain kettle for all preserves and pickles.
92 Syrups for Preserves.
To ten pounds of sugar add three pints of clear
water, hot or cold. When it commences to boil skim
46 MRS. FISHERS
the froth from it with a spoon, and let it boil until the
froth ceases to collect, then the syrup is made.
93 Preserved Peaches.
Have cling peaches, peel them, cut them in half and
take the kernels out. Put peaches in sugar, a layer of
peaches, then a layer of sugar. Weigh peaches and
sugar equally. Each layer of peaches should be about
six inches deep; then cover with sugar. Keep repeat-
ing sugar and peaches in this manner until you get
them all under sugar. Let them remain so one day
and night. Next day take sugar and juice from the
peaches and put on to boil, and when it comes to a
boil, put the peaches in the syrup and let them boil ten
minutes. Then take them out and put others in, and
when the first lot gets cold put them back into syrup
again, and keep repeating in this manner, letting them
boil for ten minutes at a time, until preserved. When
the peaches look the color of gold coin they are pre-
served. When they are cold put them in jars, cover
with syrup, seal or cork, and set away in a dark closet.
Use the syrup they were preserved in; if you have not
enough, make more. In preserving any kind of fruit,
while cooking always keep the froth well skimmed off
top of syrup, and don't neglect it.
94 Pear Preserves.
Are to be prepared the same way that peaches are
prepared, except in case you want to preserve them
whole, then do not cut them into pieces, but only peel
them and lay them under sugar in the same manner as
COOK BOOK. 47
the peaches are done, also take one-quarter pound of
white ginger root to ten pounds of pears, crack or
bruise it, and sprinkle it over each layer of pears, un-
der the sugar; let them remain a day and night, and
take the juice and sugar from the pears next day and
put to boil for the syrup with the ginger in it; let them
boil for ten minutes at a time, and repeat till done;
skim the froth off the top of the syrup whenever it
appears. When the pears are cold pat in jars or bot-
tles and place in a dark closet; they are preserved
when they get to the color of gold coin.
If you cannot bruise the ginger root slice it in pieces
with a knife and put on pears as directed.
95 Currant Jelly.
Be sure and have fresh currants that are not running
the juice off. Put the currants in a cloth or bag and
squeeze the juice thoroughly from the fruit, then strain
the juice through a thin cloth. Measure the juice of
the currants; then measure an equal quantity of sugar
and place the sugar in a baking pan and put on the
stove to heat through thoroughly it must neither brown
nor burn then put the currant juice and sugar on in a
porcelain kettle to boil; it must boil slowly, and when-
ever the froth or- foam gathers on the top of the jelly,
skim it all off, so as to let the jelly boil clear. Let the
currant juice commence boiling before you put the sugar
in, then boil both together for thirty minutes; then dip
up sdrne of the jelly and pour it in a saucer and seat in
the air: if it congeals in five minutes it is made, if not,
let it cook on, and about ever} 7 ten minutes try it again
48 MRS. FISHER'S
as before, until it congeals. Have boiling water, and
as soon as your jelly is cooked dip your glasses in the
boiling water and then turn them upside down loDg
enough for the water to drain out of them. Pour the
jelly into the glasses while they are hot, and then seat
them in the air to cool with the jelly in them. To paper
them after they get cold, have good brandy; cut some
thin paper for the inside of the glass and wet it in the
brandy, then lay it on the jelly inside of the glass; after
covering them put away in a dark place. Use granu-
96 Cranberry Jelly.
Follow the same directions as given in Recipe No. 95
for making currant jelly. Use granulated sugar.
97 . Strawberry Jam.
Must have fresh berries that are not running. Squeeze
the juice from the berries through a clean linen cloth;
then add one-half pint of sugar to every pint of juice and
put on to boil in a porcelain kettle, and when it boils
as thick as honey add the berries that you squeezed the
juice from to the syrup and let it continue to boil until
it gets as thick as mush, when it will be cooked enough.
You can put it up in glasses or jars; put paper on the
top wet with brandy, and then cover and put in a dark
place. Use granulated sugar.
98 Raspberry and Currant Jam combined/
Take an equal quantity of both kinds of fruit and
squeeze the juice from them; measure the juice and
COOK BOOK. 49
put one pint of it to one-half pint of sugar; then put on
to boil, letting it boil till thick as honey; then add the
berries and currants that you squeezed the juice from,
and let all boil together till thick as mush, when it will
be cooked. Put up in bowls, jars or glasses, covering
inside with paper wet in brandy, and then put away in
a dark place. Use granulated sugar.
99 Marmalade Peach.
Peel the peaches and take the seeds away. Use the
freestone peach, taking one-half pound of sugar to one
pound of peaches. Sprinkle the sugar thickly over the
peaches and let them lay in the sugar one night; next
morning mash ths peaches and sugar thoroughly, and
put to cook, and let it cook slowly. Do not put any
water to it. It requires five hours cooking. Use porce-
lain kettle and keep from burning. Use granulated su-
gar. Can be put up in glasses, jars or bowls.
100 Crab Apple Jelly.
Put the apples to boil; one quart of water to one
quart of apples and let them boil till soft; then mash
the apples and put the apples and the water they were
boiled in in a linen rag, and let all the juice drip into a
vessel; measure the juice and take one quart of the
dripped juice to one quart of sugar, and put on to boil
for jelly. Boil thirty minutes and then dip some into a
saucer and set in the air to cool; if it is congealed when
cool, it is done. Put up in glasses, first dipping the
glasses into boiling hot water and letting them drain;
put the jelly into the glasses hot, and then set to cool.
50 MRS. FISHERS
Paper the same way yon do currant jelly, and put away
in a dark place. Use a porcelain kettle and granulated
101 Blackberry Brandy.
To five gallons of berries add one gallon of the best
brandy; put on fire in a porcelain kettle and let it just
come to a boil, then take it off the fire and make a syrup
of granulated sugar; ten pounds of sugar to one quart
of water. Let the syrup cook till thick as honey, skim-
ming off the foam while boiling; then pour it upon the
brandy and berries and let it stand eight weeks; then
put in bottle or demijohn. This blackberry brandy
took a diploma at the State Fair of 1879. Let the ber-
ries, brandy and syrup stand in a stone jar or brandy
keg for eight weeks when you take it off the fire.
102 Blackberry Syrup For Dysentery in children.
Take one quart of berries and mash up fine in a
bowl squeezing all the juice from them, then strain the
juice through a thin muslin cloth. To this juice add
one pound of crushed sugar and put to boil in a porce-
lain saucepan, adding one ounce of whole clove and
one-half ounce of cinnamon, tying the cinnamon up in
a clean cloth; let the cloves remain in the syrup ever
after is cooked. It will take two hours steady boiling
to cook. Put into bottles when cool. Dose for an in-
fant of six months, a teaspoouful three times a day till
bowels are checked. For a grown person one-half
wine glass three times a day. This recipe is an old
Southern plantation remedy among colored people.
COOK BOOR. 51
103 Preserved Apricots.
Weigh an equal quantity of sugar and apricots, or if
you are going to preserve fifty pounds of apricots weigh
fifty pounds of sugar, take the sugar and put it in a
porcelain kettle the day before you buy the apricots,
put two gallons of water at bottom of sugar in kettle,
let it boil until thick as honey, seat off fire; next day
you get the apricots, put the syrup again on the fire
and have it boiling before you drop the apricots in;
take the apricots out of boiling syrup every five min-
utes and put others in boiling syrup to remain boiling
five minutes and take out before those last in; repeat the
shifting of the apricots every five minutes for five hours
when they will be preserved. If you want to preserve
a less quantity you can do so; the only instructions
needed is, to one pound of apricots one pound of sugar;
make syrup the day before getting the apricots and set
aside, the next day boil it and put apricots in while
boiling. For making syrup, to one pound of sugar half
pint of water.
1 04 Apple Sauce for Roast Pork,
One dozen apples cut very thin, put them in half pint
of boiling water, in a nice white saucepan, add a little
sugar according to taste.
105 Charlotte Russe.
One pint of sweet cream to four eggs; three table-
spoonfuls of sugar; Beat first the whites of the eggs to
a light froth; then beat the cream to a light froth; then
beat the sugar in the eggs; then beat two additional
62 MRS. FISHER'S
tablespoonfuls of sugar in the cream, light; then add the
cream and eggs together; flavor with one and a half tea-
spoonful of best vanilla, and stir well; then lay your
cakes, lady fingers, in the mould, well at the bottom
and close together around the sides; then pour in the
russe on the cake and set in the ice box it is made.
See that mould is in perfect order. To be served on
table with teaspoons on small saucers.
Use granulated sugar in all sweets.
106 Ice Cream.
One quart of sweet cream and the whites of six eggs
beaten to a light froth; then beat in the eggs half tea-
cup of sugar. Beat the cream light, and add one tea-
cupful of sugar to cream and beat again until light, flav-
or with one and a half tablespoonful of 'vanilla, and put
the whole in freezer. Put at the bottom of freezer pail
a layer of ice, cover Avith salt, set freezer in on it and
fill in around freezer with ice and salt; a layer of ice
and layer of salt until full to the top of freezer; let no
salt get inside of freezer. Ten minutes will freeze it.
107 Orange Sherbet.
Squeeze the juice from two dozen oranges, add to
this one and a quarter pound of fine sugar; stir well and
freeze the same way as in ice cream,
108 Lemon Sherbet.
Squeeze the juice from one dozen lemons; add two
quarts of water and one and a half pounds of lump
sugar; let sugar dissolve and stir well, and freeze the
same way as in ice cream.
COOK BOOK. 53
109 Pine Apple Sherbet.
Cut in slices two pine apples, early in the morning,
and lay them in one and one-half pounds of fine sugar
for three hours. Squeeze all the juice from the apple
and put to freeze like ice cream.
110 Snow Pudding.
One whole box of Cox's gelatine to a pint of cold
water and let it remain one hour; then pour a quart of
boiling water on it. Beat the whites of ten eggs to a
light froth, and add one and one-half teacupfuls of
granulated sugar. When the gelatine gets cold add
one-half teacupful of sugar and the juice of one lemon.
Beat gelatine into the eggs light. Beat the yelks of
ten eggs into one teacupful of sugar; boil one pint of
rich milk and pour it boiling on the beaten eggs, stir-
ring well. After this custard cools, add one glass of
sherry wine, and set aside for dessert, to be eaten with
sponge cake. Flavor the gelatine with the juice of one
1 1 1 Plum Pudding.
Brown one pound of flour in the stove and sift it
three times; add two pounds of stale light bread
grated. After cutting the crust (which is not to be
used), add one quart of dark molasses to one pint of
brown sugar, two grated nutmegs, one tablespoonful of
allspice, one tablespoonfnl of ground cloves, two
pounds of citron sliced one-half inch thick, two pounds
of currants, two pounds of chopped seeded raisins,
54 MRS. FISHER'S
one tablespoonful of salt, one and one-half tablespoon -
fuls of yeast powder, two pounds of beef kidney suei),
chopped fine, and taking all strings out of suet. Add
all together and stir until thoroughly mixed. Have a
bag made in the shape of a sugar-loaf and wet it in
cold water, sprinkling on the inside thickly with flour.
Put the pudding in the bag and let it boil for seven
hours, tie the bag securely.
Sauce for this plum pudding: One pint of white
sugar to two tablespoonfuls of butter and one claret
glass of good brandy, and put to boil till thick as
honey, and serve with pudding, hot.
112 Boiled Turkey.
See that the turkey is well cleaned. If you like high
seasoning, one teaspoonful of cayenne pepper on the
inside and one tablespoonful of salt on the outside.
Season with two teaspoonfuls of black pepper. If you
do not like high seasoning, one-half the quantity of
salt and pepper will do. Let it lay in this salt and
pepper one hour before boiling, then have enough raw
ham and veal to thoroughly stuff the turkey in the craw
and body. Chop the veal and ham fine together before
stuffing the turkey. Season with one-half teaspoonful
of salt and one-half teaspoonful of cayenne pepper,
then add one dozen oysters to stuffing, sprinkling a
teaspoonful of dry mustard and half a teacupful of
browned crackers, powdered. Work it well with a
spoon, stuff the turkey (craw and body) full and tight;
Then put the turkey in a bag and tie it very tight, and
put on in boiling water sufficient to cover it. Let a
COOK BOOK. 55
young turkey boil an hour and five minutes, and an
old turkey two hours. Put one tablespoonful of salt
in the water.
For this turkey make a rich drawn butter gravy as
follows: Two tablespoonfuls of butter and one and one-
half tablespoonfuls of flour. Rub the flour and butter
together until well mixed, sprinkling half a teaspoonful
of mustard into it. To this add one pint of boiling
milk and stir till it is as thick as honey. Put in half a
teaspoonful of salt and send gravy to table with the
113 Eeef a la Mode.
Take a ten-pound round of beef (have the butcher
lard it), and tie it tight with a strong- cord. Rub into
the beef one and one-half tablespoonfuls of salt, one
teaspoonful each of cayenne and black pepper. Have
a pot of sufficient size and put the beef into it. Then
slice thin four large carrots and two white turnips and
lay them around the beef. Put in the pot about four
sprigs of parsley, half a pint of good claret, and. one
small onion, sliced. Let it cook slowly five or six
hours and send to table.
114 Spiced Round.
A twenty pound round of beef. Rub into this beef,
one tea-cup of salt, two tablespoonfuls of cayenne and
one of black peppers, quarter pound each of ground all-
spice and cloves rubbed into beef; then lay the round
of beef into a vessel that will fit it and pour two quarts
of vinegar on it and let it lay in vinegar one week, turn-
56 MRS- FISHER'S
ing it over once every day, keeping it covered tight, so
as to keep the flavor in it; after one week put it in a
kettle to cook. First, tie it up tight in a clean cloth ;
put all the juice that lay around the beef in to cook with
it, adding two quarts of water, and let it boil four hours
and a quarter. Let it be cold when it is taken out of
the clotb. Slice thin when it is served, as it is excell-
ent for luncheons, parties, etc. The most delicious
appertizer among meats.
115 Stuffed Ham.
First boil the ham; then take the skin from it
while boiling, put one tea-cup of vinegar to it; then take
half pound of cooked veal, one tea-cup of powdered
cracker; chop veal fine, mix both together, salt and
pepper to taste; then make gashes about one-inch a
part in the ham; stuff with veal and cracker, and
put to bake; then pour one pint of sherry wine over
ham and baste the ham while baking, until brown;
while ham is baking grate one nutmeg over it, and
sprinkle cracker powder over it.
116 Baked Fish.
See that fish is well cleaned; then salt and pepper it
inside and out, two or three hours before stuffing it or
baking. For the stuffing, grate stale bread enough to
fill the fish, then put it on fire in a skillet, and add one
tablespoonful of butter and one of lard, chop fine one
slice of onion and four sprigs of parsley; season with
pepper and salt; let the stuffing stay five or ten minutes,
COOK BOOK 57
stiring it to keep from burning; then stuff the fish, until
it is perfectly full. Sow it up with a needle and thread
and put it to bake in a medium hot stove; pour about
half a tea-cup of water in bottom of pan when you put
fish on; while fish is baking, baste or spread a little
butter on top of fish until it browns, when it will be
ready for table.
117 Boiled Fish.
See that fish is well cleaned. Season inside and out
with pepper and salt one or two hours before putting to
boil, then have your boiler with one quart of luke-warin
water to receive the fish, and let it remain on a quick
fire twenty minutes; if it is a very large fish it will take
thirty minutes to cook,
118 Sauce for Boiled Fish or Boiled Mutton.
One and a half tablespoonfuls of flour, and one of
butter rubbed together until creamed; boil one gill of
sweet milk, then add it gradually to this creamed but-
ter and flour, and stir it as you add it, until it is thor-
oughly mixed; season with pepper and salt to taste.
Boil four eggs hard and slice them in four pieces, length-
ways, and put the eggs around the dish* when you take
up the fish to send to table, and also garnish the dish
.119 Juxnberlie A Creole Dish.
Take one chicken and cut it up, separating every
joint, and adding to it one pint of cleanly-washed
rice. Take about half a dozen large tomatoes, scald-
58 MRS. FISHER'S
ing them well and taking the skins off with a knife.
Cut them in small pieces and put them with the
chicken in a pot or large porcelain saucepan. Then
cut in small pieces two large pieces of sweet ham and
add to the rest, seasoning high with pepper and salt.
It will cook in twenty-five minutes. Do not put any
water on it.
120 Chicken Salad.
Take all the meat from the bones of a boiled chicken
and chop it fine in a tray. Save out some of the breast
meat so as to lay over the top of the salad when it is
made. Chop fine half a bunch of white celery and add
to chicken. Season the chicken with pepper and salt,
using cayenne pepper to taste. Skim the oil from the
boiling chicken to pour over the salad. Milanese sauce
for chicken salad: Beat the yelks of three eggs a
little, then add one pint of best sweet oil, beating a
little sweet oil at a time into the eggs, so as to have it
light, until the whole pint is added. Mix a teaspoonful
of mustard thoroughly in strong vinegar and put in
sauce with cayenne and black pepper to suit the taste.
When you put the salad on the platter, pour this sauce
all over it and set it in an ice box.
121 Veal Salad.
Make veal salad and sauce in the same manner as
chicken salad and sauce.
122 Lamb Salad.
Lamb salad is also made in the same manner as
COOK BOOK. 59
123 Shrimp Salad.
Make in the same manner as above, slicing celery
and adding to it.
124 Crab Salad.
This is also made with the addition of celery sliced
into it in very thin pieces, instead of chopping celery.
125 Meat Salads.
For any meat salads you desire to make, follow the
same directions given for chicken salad.
126 Terrapin Stew.
Always have the female terrapins, and put them alive
in boiling water. Let them remain for fifteen minutes
and then take the shells from them, being careful not
to break the galls. Clean the entrails from the meat,
and scrape the black skin from the feet with a knife.
Half a dozen terrapins will serve twelve persons. After
thoroughly cleaning the terrapins, lay them in clear
water for ten minutes, and then put them in a kettle to
stew with half a pint of water, and stew very slowly
for about three hours. Boil half a dozen eggs hard,
and rub the yelks to a powder. Then add half a pound
of best butter to the eggs and beat together until it
becomes a cream. To this cream add one pint of sherry
wine and mix it well. Then add this preparation to the
stew very gradually, stirring well, so as to thoroughly
mix it in. While the stew is cooking, mix a teaspoon-
ful of best mustard to a tablespoonful of wine and put
60 MRS. FISHER'S
in. Slice one lemon and add to stew just before dish-
ing it up for table. Three hours is sufficient time to
cook it. You had better put the wine in the stew and
not mix it with the eggs, for fear you may not mix it in
right and that there may be no mistake. With the
above directions you have a perfect stew, A teacupful
of sweet cream is an improvement, if you like it: also
a dozen grains of allspice. Salt and pepper to taste.
127 Fish Chowder.
Cut up one pound o salt pork in pieces one and two
inches in size for a large fish, of about six pounds. Cut
the fish in pieces the same as the pork; slice in pieces
half dozen Irish potatoes the size of fish. Beat one sea
cracker fine, take and slice one large onion, chop it
fine; fry the pork brown, take it from the fat. Having
all now prepared, put your pot on fire, and put in pot
a layer of fish, then a layer of pork, then a layer of crack-
er, then put in one tablespoonful of butter, cayenne pep-
per, and salt to taste; add one pint of water, and let it
stew one hour, when it will be ready for table use.
128 Clam Chowder.
Prepare and make clam chowder in the same way as
the fish chowder, except you must use tomatoes; a layer
of tomatoes and a layer of the other articles, for fifty to
one hundred clams. Put in one pint of sweet milk; be-
fore putting clams in pot cut away the black part of
clams, add half a teaspoonful of ground cloves, and one
teaspoonful of ground allspice, salt and pepper to taste;
one dozen tomatoes scalded in boiling water, and skin
COOK BOOK. 61
129 Creole Soup.
Take three pints of this same* bouillon, put on to boil,
just before use chop four leaves of parsley fine, and put
in. Brown a teaspoonful of brown sugar on a till plate,
add a sherry wine-glass of sherry wine to sugar, stir it
well, then strain through a fine sieve; then stir three
tablespoonfulls into soup. Beat two yelks of eg^s into
tureen and pour hot soup on it and send to table.
130 Spiced Currants.
Five pounds fresh currants to three pounds of sugar,
one pint of vinegar; wash currants and drain all water
from them through sieve or cullender, add sugar and
vinegar to currants, and put to cook in a porcelain ket-
tle; season with one ounce ground cloves and one ounce
of stick cinnamon, let it cook gradually until it becomes
like a jelly; when it gets cold, put away in bottles and
cork tight. Use granulated sugar.
131 Spiced Cherries.
Five pounds of cherries to three quarter pounds of
sugar, one pint of best vinegar, quarter pound of cloves,
quarter pound of allspice. Put sugar, spices and vine-
gar, all together on fire and boil it, then pour it boiling
on the cherries. Before boiling vinegar, spices, and
sugar, let cherries lay in spiced vinegar and sugar twen-
ty-four hours, then boil and pour on cherries, and when
they get perfectly cold, put up in bottles and cork well.
62 MRS. FISHER'S
132 Preserved Peaches.
Always preserve the cling peach and none other. Cut
your peaches in two or four pieces just as you like, and
have one pound of granulated sugar to one pound of
peaches; that is to say, if you are going to preserve ten
pounds of peaches have ten pounds of sugar, and put
the sugar on peaches the day before preserving; then
next day pour juice off peaches arid put juice on to boil,
when it boils, put the peaches in this boiling juice, let
them stay five minutes, take them out and lay them on
a dish for five minutes, then put them back in the boil-
ing syrup again for five minutes, and repeat or continue
taking them out and putting them back every five min-
utes, for one hour, when they will be preserved.
133 Preserved Cherries.
Seed your cherries and put sugar on them the day
before preserving. When you pour off the juice next
day and put it to boil, when it boils put cherries in, let
them stay five minutes, take them out, put them back in
boiling syrup in five minutes, and so continue every five
minutes for one hour, when they will be preserved.
When preserves are cold put away.
134 Corn Fritters.
To one dozen ears of corn add three eggs, half a tea-
cupful of powdered crackers, one tablespoonful of
sifted flour. Cut off the corn very lightly from the
cob say half of the ^rain and then scrape the other
half clean off with a knife. Add the crackers to corn
COOK BOOK. 63
and beat together light. Beat the eggs light and add
with the flour and a quarter of a teacupful of sweet
milk. Season to taste and beat the whole light. Have
your lard or butter hot when you go to fry, and drip
the batter into the hot fat from off the end of a spoon,
letting it fry quick and brown. Have young and tender
corn. The fat ought to be hot enough to brown the
fritters in two minutes.
135 Corn Pudding.
Take one dozen ears of corn and grate from the cob.
Beat four eggs light and add a pint of sweet milk and
a tablespoonful of butter, salting and peppering to
taste . Beat lightly, place in a deep dish and bake in a
hot oven. Ten minute? will bake it. Grease the dish
with butter before putting pudding into it, and send to
table in the dish it is baked in.
136 Carving Poultry.
In carving always have a sharp knife. First pass
the knife close to the body of the fowl, just under the
joint of the wing. Then press it back towards the
neck with the back of the knife, when it will separate
from the body. Take the same course with the leg,
and when you have the wings and legs unjointed, turn
the fowl on its back and slice meat from the breast and
137 Boiled Corn.
Always put the corn on in boiling water and salt,
cooking for seven minutes; a longer cooking than this
will take all the sweetness from the corn.
64 MRS. FISHER'S
138 Apple Roll.
To one quart of flour add a tablespoonful each of
butter and lard (or two of butter, if preferred,) and
one teaspoonful of fine salt. Work the lard or butter
into the flour dry until it is thoroughly mixed, then add
salt and a teacupful of water, a little at a time, and
mix until the dough is sufficiently thick to roll on the
pastry block. Always sprinkle dry flour on the block
to keep the dough from sticking. Use one and one-
half pounds of mellow apples, peeled and cut very
thin. Roll your dough out as thin as pie crust, eight-
een by ten inches in size. Have three pieces of this
size, and lay one sheet of it down and cover it with
apples; then lay the second and third sheets down,
covering each with apples. Boll the whole up to-
gether as you would a towel, then wet a white cloth in
cold water and wrap it around the roll, sewing it
tightly; then put into a pot of boiling water. Sprinkle
dry sugar over each layer of apples before rolling in
the cloth. Do not cook over twenty minutes. Put in
water enough to cover the roll.
139 Sauce for this Roll.
Two tablespoonfuls of butter and one and one-half
teacupfuls of powdered sugar rubbed together until as
light as cream, one-half of a grated nutmeg, one wine-
glassful of brandy beaten into the creamed butter and
140 Stuffed Tomatoes.
Cut off the tops of tomatoes, hollow the inside, and
mix the inside that you take out with chopped up ham;
COOK BOOK. 65
bread crumbs or crackers powdered, butter, salt and
pepper to your taste. Stuff the tomatoes fall and re-
place the top close. Put them in a pan to bake in a
hot oven for fifteen minutes.
141 Blackberry Roll.
Make this roll by the same directions given for the
142 Egg Plant Stuffed.
Take out the inside of the plant and boil it in just
enough water to cover it for ten minutes, and then
drain or press the water all out through a cullender.
Chop some ham tine, take bread crumbs and butter
(one tablespoonful to one egg plant), and have equal
proportions of ham, cracker and bread crumbs to the
inside of the plants. Season with salt and black
pepper to taste and fry it brown. Then stuff the plants
full and close and put them to bake. They will bake
in ten minutes, but should not be put in the oven until
just betore table use. They are a delicious vegetable
prepared in this manner. Use a hot oven.
143 Peach Cobbler.
Peel the peaches (freestones) and make a pastry the
same way as for pie, and roll out the dough as thin as
for pie crust. Put one layer at the bottom of the dish,
and cut the peaches into pieces the size of a plum and
fill the dish with them, sprinkling them freely with fine
sugar. Cover them over with another layer of pastry,
66 MRS. FISHER'S
cut with a knife two or three air-holes on the top and
pnt to bake. Let it bake brown. It makes a delicious
luncheon or dessert. Season the peaches with pow-
dered cinnamon to taste. See recipe for all kinds of
144 Ladies' Custard.
Boil a quart of sweet milk, and beat together half a
dozen eggs with two tablespoonfuls of sugar until light.
Pour the milk on the eggs and sugar, stirring well.
Put a tablespoonful of sugar into a kettle that will hold
the milk and eggs, and let the sugar brown. Then
pour the milk and eggs into the kettle and let it come
to a boil. Put your custard cups in a baking pan and
fill the pan with cold water. Then fill the cups with
custard and set in the stove until it becomes as thick
as batter. It will need no flavoring extracts.
145 Batter Pudding.
Five eggs; beat yelks and whites separately, very light,
six tablespoonfuls of flour to one pint of milk, one tea-
spoonful of salt; sift flour three times, pour half of the
milk to the flour and beat it light, then add the beaten
yelks of eggs to flour and milk, and then add the whites
also and beat again; lastly add the remaining half pint
of milk and beat the whole pudding until very light.
Have a good, tig-ht, strong white bag, wet it, and put
flour thickly on the inside, put pudding in it, tie it tight
and put in a pot of boiling water and let it boil three
quarters of an hour. Make a sauce of sugar and butter,
COOK BOOK. 67
rub the two together until light, flavor with nutmeg,
and stir a wine glass of sherry wine or brandy in it well.
Use powdered sugar,
146 Baked Batter Pudding.
Use the same directions and quantities as given in the
boiled pudding, and when you have it mixed as directed,
and have a hot oven, pour pudding in baking pan and
147 Corned Beef Hash.
Take boiled corned beef and chop it very fine, four
hot boiled Irish potatoes to one pound of beef, mash
potatoes in the beef while hot, one slice of onion chop-
ped with meat, half a teaspoonful of mustard mixed, two
sprigs of parsley; then make into pones like a small
loaf of bread, and bake brown. Season with black pep-
per to taste.
148 TONIC BITTERS.
A Southern Remedy for Invalids.
Take one ounce of cardamom seed, one ounce of Peru-
vian bark bruised, two ounces of Gentian root bruised,
half ounce of dry orange peel, one ounce of aloes, and
put the whole into half a gallon of best whiskey or
brandy; let it come to a boil, then strain or filter it
through a fine cloth or filtering paper.
Dose half wineglassfull three times a day before
meals. Will strengthen and produce an appetite.
68 MRS. FISHER'S
149 Suet Pudding.
One pound of beef kidney suet, chop it fine, taking
all strings from it, one pound of flour rubbed into suet
until thoroughly mixed, salt to taste; one and a half
teaspoonful of yeast powder mixed in with the flour;
mix the whole gradually with water, the same way that
you mix up dough for any other other bread, stiff; then
roll out the dough about half an inch thick, and spread
the dough with currant jelly; then roll up the dough
round like a bottle and as you roll continue to spread
the under part of dough with jelly, so as to have all of
dough covered with the jelly when it is rolled up final-
ly, then take a clean linen towel and wrap the roll in it
tight, sewing the ends andsides well; when you have fin-
ished rolling it up in the towel, put it on in boiling
water, well covered, and let it boil thirty minutes.
150 Sauce for Suet Pudding.
One tablespoouful of butter, one tea-cup of white
sugar; rub both together until well mixed to a cream,
then put on a kettle over steam, and as it heats stir it
until a foam, then add one wine-glassful of brandy; stir
until mixed, and flavor with nutmeg, and send to table
hot with the pudding.
151 Chicken G-umbo.
Salt and pepper chicken before frying it. Take a
chicken, seperating it from all the joints and breaking
the bones, fry the chicken in one and a half tablespoouful
of lard or butter. First well mix the chicken in drv flour,
COOK BOOK. 69
let the fat be hot, put chicken to fry until brown; don't
burn chicken. After fried, put it on in soup kettle with
half a gallon of hot water, one and a half quarts of green
ochre cut into thin pieces, throwing the end away, and
let the whole boil to three pints; season with pepper
and salt. Chop half of an ordinary sized onion fine,
and fry it with chicken; chilli pepper chopped fine if
added is nice when liked.
152 Circuit Hash.
One dozen tomatoes, one quart of butter beans, one
dozen ears of corn cut off from cob, quarter pound of
lean and fat pork cut in fine pieces, if pork is not liked,
use two tablespoonfuls of butter; put on in a sauce-pan
and stew one hour.
Note. Five minutes before dinner put in the corn to
cook with the rest of stew.
153 Stewed Tomatoes.
First scald the tomatoes in boiling water and then
peel the skin from them, then cut them up in small
pieces, cutting also one slice of onion fine in them; add
no water; bread crumbs, one tablespooriful of butter, pep-
per and salt to taste. To one dozen of tomatoes, half
a tea-cupful of bread crumbs.
154 Rice Pudding.
Two tablespoonfuls of butter and sweeten to taste,
one pint of rice boiled soft; thoroughly mix to this rice
one pint of rich milk. Beat up two eggs very light, and
70 MRS. FISHER'S
add to the above also; well mix the whole. Flavor
with the grated rind or peel of the half of an orange,
and the juice of two oranges; mix well into pudding,
and put into pan to bake.
155 Meringue for Pudding.
The whites of five eggs beat very light, four tablespoon -
fulls of sugar, mix into eggs and beat light; spread
thickly over pudding and put to brown.
156 Leaven Biscuit.
Save a piece of leaven from the light bread you mix
.or make up over night, the size of a tea-cup; mix
leaven up soft in water, add half a pint of flour to it,
one teaspoonful of salt, seat to rise over night. Next
morning take one level quart of flour, put a level tea-
spoonful of soda and sift it; rub into this flour one table-
spoonful of lard, half tablespoonful of butter, until
thoroughly mixed; then add the whole together, and
work it with the hands until light, and make off in bis-
cuits and put to rise in baking pan twenty minutes,
then bake brown.
157 Oyster Pie.
Make pastry according to directions of pastry for all
kinds of pies in receipt No. 48. Have bottom and
top crust bottom crust to be thick as a quarter dollar
Then put oyster liquor or juice on in a kettle to boil,
and when it boils, skim the foam from it; then drop
oysters into boiling liquor for four minutes only, take
out oysters, lay them on a dish, then sift two table-
COOK BOOK 71
spoonfuls of flour, take two tablespoon fuls of butter,
rub into flour until well mixed, then dissolve the same
with a little of hot liquor, salt and pepper to taste.
Then pour into boiling liquor the mixture of flour and
butter, stirring the same while pouring it in, till all is
poured in. To be baked in a deep pan. Put bottom
crust covering bottom and sides of pan, then pour
liquor in on crust; when this is done, put the oysters
into the pan and cover the pan over with a thick cover
of pastry, the thickness of a half dollar, cutting small
spaces in several parts on top, the width of a knife
blade, and put to bake brown. Take the white of
an egg, beat it up and baste top of pie when you put
it to bake. One quart of oysters and the juice will
make pie for six in family.
1 58 Yorkshire Pudding
To be eaten with Roast Beef.
Sift one pint of flour and add to it one-half pint of
milk; beat milk into flour with a large spoon until very
light; then beat four eggs yelks and whites together
very light, and add to flour and milk, and then beat the
whole, adding one tablespoonful of butter, salt to taste.
Put to bake in a dish; twenty minutes will bake it.
When done send to table with roast beef, in same dish
it is baked in.
159 Cheese Pudding,
Have mild cheese; grate half pound of cheese and
half pound of apples, add to this half pint of sweet
72 MRS. FISHER'S i
milk, beat four eggs very light, and add to the above.
Before mixing apples with cheese, put to it one table-
spoonful of white sugar; stir all well-. Season with
nutmeg, and pour it into a dish and put to bake, putting
one tablespoonful of butter over it in small pieces.
Twenty minutes will bake it, and send to table as a
160 Pap for Infant Diet.
Take one pint of flour, sift it and tie it up in a clean
cloth securely tight, so that no water can get into it;
and put it in boiling water and let it boil steady for
two hours, then take it out of water, and when it gets
cold take outside crust from it. Whenever you are
ready to nurse or feed the child, grate one tablespoonful
of the boiled flour, and stir it into half a pint of boiled
milk while the milk is boiling; sweeten the same with
white sugar to taste. When the child has diarrhea,
boil a two-inch stick of cinnamon in the pap. I have
given birth to eleven children and raised them all, and
nursed them with this diet. It is a Southern plan-
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