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CONTAIN IN (;
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A CAREFUL SELECTION OF USEFUL RECEIPTs
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F O ER ºr H E + T T c ++ + Nº.
BY
M is S. ºf A. H. H. Nº A. He & 5 sº H. L.,
AN EXPERIENCED COOK.
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PUBLISHED BY THE AUTHOR,
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PRINT ºn by 1, 0, warp, Air THE * Tºur Norrºrs ºn " orºicº,
P A W. P. A. W., Al I C H .
1866.
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4.
most satisfactory manner. Every article washed by her, she guar.
antees shall pass unscathed through the severest ordeal of inspection,
without the remotest danger of condemnation. She can conscien-
tiously boast of a proficiency in her business, and all clothing com-
mitted to her charge shall be neatly executed and well taken care
of She hopes to receive, as she shall exert herself to deserve, a
sufficiency of patronage to insure her a permanent location. Her
charges shall correspond with the times—Abingdon, May 3.”
I returned to Tennessee, and, after the death of my husband, kept
a boarding-house on Chuckey Mountain, Cold Springs, for three
years, My boarders and visitors were from almost every State in
the Union, who came to the Springs for their health, After leaving
the boarding-house, I kept a pastry shop for about six years, and,
by hard labor and economy, saved a considerable sum of money for
the support of myself and son, which was taken from me on the 16th
of January, 1864, by a guerrilla party, who threatened my life if I
revealed who they were. Under those circumstances we were
obliged to leave home, following a flag of truce out of the Southern
borders, being attacked several times by the enemy. -
Hearing that Michigan was the Garden of the West, I resolved
to make that my home, at least for the present, until peace is
restored, when I think of returning to Greenville, Tennessee, to try
and recover at least a part of my property.
This is one reason why I publish my Cook Book, hoping to re-
oeive enough from the sale of it to enable me to return home. I
know my book will sell well where I have cooked, and am sure those
using my receipts will be well satisfied.
Paw Paw, Mich, May, 1866.
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º nº


Rico E I prºs.
Salt Rising Bread.
To a half pint warm water, a pinch of salt; stir to a thick batter
and keep warm until it rises. To one pint of this rising add three
pints warm water, a little salt, and a small piece of lard. Knead
the dough until smooth, make into rolls, keep warm until it rises;
bake quick, but do not scorch. -
- Soft Ginger Bread,
Two quarts flour, 3-4ths lb lard, 3-4ths lb sugar, three teaspoonfuls
cinnamon, two of ginger, one of allspice, one pint sour milk, molasses
to make a stiff batter, one teaspoonful soda dissolved in milk,
Soft Ginger Bread. -
One quart molasses, one cup sugar, 1-4th lb lard, three eggs;
beat sugar and eggs well together; one gill sour milk, one table-
spoonful soda dissolved in warm water, two tablespoonfuls ginger,
flour enough to make a soft dough, Knead well, roll, and bake in
a quick oven, -
Cream Cake, -
One and a half cup sugar, two cups sour cream, two cups flour,
one or two eggs, one teaspoon soda ; flavor with lemon.
Sally Dough Cake,
Three cups sugar, one cup yeast, three cups sweet milk, three
eggs; beat to a thin batter, set over night. When light, add one
cup butter, flour to make a stiff batter. Keep warm until it rises
the second time. Paper and grease the pan before rising the last
time; bake in a slow oven.
White Mountain Cake.
One cup white sugar, two eggs, one-half cup butter, one-half cup
sweet milk, one-half teaspoonful soda, one teaspoonful cream tartar,
two and one-half cups flour. -


3
Fruit Cake,
One lb flour, one lb sugar, 3-4ths lb butter, two lbs seeded rai-
ins, two lbs currants, one lb. citron, one and a half lb almonds, half
unce mace, one gill rose water, one wine-glass brandy, ten eggs,
- Wedding Cake,
hree lbs flour, three lbs butter, three lbs sugar, six lbs currants,
six lbs raisins, one ounce nutmeg, one ounce cinnamon, one ounce
cloves, half gill brandy, one gill rose water, thirty eggs,
Rich Black Cake,
Two cups sugar, one and a half oup molasses, two cups butter,
one cup sour cream, four cups unsifted flour, eight eggs, one and a
half lb raisins, one lb. citron, one lb currants, one tablespoon mace,
he do. cloves, one do. cinnamon, one wine-glass brandy, one do,
rose water, extract of lemon, -
-
- -
º -
---
º --- Fruit Cake. -
Four eggs, one cup sugar, two cups molasses, one and a half cup
butter, one cup new milk, one lb raisins, two cups currants, one tea-
spoon soda, three ounces cinnamon, nutmeg, citron, four cups flour.
--- Cocoanut Sponge Cake.
Quarter lb white sugar, whites of four eggs, beat the eggs to a
‘roth, one tablespoon flour, one grated cocoanut; mix the ingre-
dients, bake in small shape, in a slow oven,
Allspice Cake. -
Three-fourths lb butter, one lb flour, eight eggs, half teacup sour
cream ; beat the yelks, sugar and cream together; one tablespoon
cloves, one do, cinnamon, one do. mace, one do, allspice, one gill
brandy, lemon extract, one gill rose water, one nutmeg, one small
teaspoon soda, one do, cream tartar, mixed in the flour; bake in a
moderate oven. - -
Marble Cake.
THE WHITE.-Half lb butter, whites of fourteen egº 34ths lb
flour, half gill brandy; flavor with lemon.
THE DARK.—The yelks of eight eggs, two teacups sugar, one do.
butter, one do, sour cream, four cups flour, half cup molasses, flavor
with cinnamon, cloves, nutmeg, or mace; two teaspoons cream tar-
tar, one do, soda ; beat the yelks and sugar together until very
light. Paper and butter the pan, first a layer of the white, then
ºf the dark, alternately, finishing with the white, -


14)
("tron Cake. -
One lb sugar, 3-4ths pºund butter, one b flour, whites of twenty
eggs, one lb. citron, sliced thin and rubbed in floºr; beat batter and
Fugar until light; one teaspoon cream fºrtar and half teaspoon soda
lixed in the flour, one gill brandy, one do rose water; flavor with
peach or vanilla. -
- Rose Cake. -
Three-fourths lb sgar, half lb butter, 34this ſh flour, whites of
fifteen eggs beaten to a froth; cream the sugar and butter together;
add the flour and whites of egºs, half will brandy, flavor with lemon ;
one tablespoon cochineal with a small piece of alum tied in a ba:
- soaked in warm water one hour. Grease paper your pan, spread
a layer of dough, dip your bag in a solution of warm sºda water,
then aqueeze the bag over the dough; add another lºying of dough
and cochineal alternately; base with moderate heat. -
-
- - Lºf Jeli Caſe, - - -
One lb sugar, 3-4ths lb butter, one lb flour, ten eggs beaten
separately, one gill sour cream or milk, one teaspoon cream tartar,
one do. Boda, one mutine ; mix and bake in a loaf until well done.
Slice the cake while warm, and spread with jell, laying the slices
tºgether and iceing the loaf. -
| - - - - - (; inger Pound Çıke.
One pint molasses, half lb sugar, half pint sour milk, one teaspoon
cream tartar, two do. soda, 1-4th lb lard; melt the butter and lard
with the molasses until tukewarm, stirring all the time; five cups
flour; beat the sugar and yºlks together until light; one table-
spoon ginger; add the whites, beaten to a stiff froth; ice while
Warm, - -
Sponge Cake.
One lb sugar, half lb flour, ten eggs, juice and grated rind of a
lemon. - ºn
Seed Cakes,
Four cups flour, one and a half do, cream or milk, one half cup
butter, three eggs, one half cup carraway seeds, one teaspoon sale.
ratus, one do. rose water; make into a stiff paste; cut out with a
tumbler; bake thirty minutes. -
--- Almond Sponge Cake. -
Eight ounces almonds blanched and pounded, two ounces flour,
half pound sugar, the yelks of seven eggs, and the whites of five
6888. -


| 1
Queen Charlotte's Cake.
One lb flour, one ib currants, one b sugar, half lb butter, four
- - - -- - - - - . .
eggs, ºne gill brandy, one gill wine, one gill cream, Spice to taste;
baku in a loaf, * - ſº
- Loaf (ake.
- ...; - º
Two lbs dried and gifted flour, one pint new milk, blood warm,
1-4th lb butter, 3-4ths b sugar, one pint home-brewed yeast, three
eggs, one lb stoned raisins, one nutmeg, a glass of wine if you like.
Rub the butter and sugar to a cream, add the flour and the other
ingredients; let it rise over might; bake one hour and a half in a
slow oven. - -
Hemon Cake.
- - ---
One cup butter, three do, powdered sugar, rubbed to a cream,
yelks of five eggs well beaten, one teaspºon soda in a cup of milk,
juice and rind of one lemon; add whites of eggs beaten to a stiff
froth; sift in four cups flour, and bake. -
Jelly Cake.
One half cup butter, two cups sugar, one cup milk, two eggs, two
teaspoons cream tartar, one do soda ; mix a little stiff, bake thin ;
when cold, spread with jelly.
Flannel Cake.
One quart sweet milk, stir to a thick batter with flour, two table-
spoons yeast; let it rise over night; in the morning break in three
eggs, stir in two tablespoons lard.
Mush Cake.
Make a thin mush; add two tablespoons melted lard, one pint
sweet milk, three eggs; mix a batter to the consistency of pancakes.
Pour the hot mush into the batter, stirring it well; and bake oil a
griddle.” - - - - -
- - - -º-º-º:
Coffee Cakes.
Bake soft boiled rice; add twice as much flour as rice, a handful
Indian meal, and a little yeast; mix over night, and bake in the
morning. - -
- Indian Cake.
Two cups meal, one do, flour, one do, cream, one do. milk, one
do, sugar, three eggs, one teaspoon soda, one do, sait. ºº
Fried Rice (akes.
Rub into a quart bowl of soft boiled rice one cup milk and two
eggs; mix till smooth; put out in small cakes with flour enough to
form them, and fry. - - -
º
-


12
Indian Meal Batter Cakes,
To one quart Indian meal add one tablespoon lard, and enough." -
hot water to scald the meal; stir it smooth; add enough sour milk
to make a batter; break in two eggs; put into a pint of flour two
teaspoons of soda and two do, of cream tartar; stir this in last, and
bake on a griddle.
Rice Batter Cakes,
One pint rice; after being cooked, stir in the rice while hot, half
pint Indian meal, three eggs, one pint sour milk, one pint flour;
melt a tablespoon of butter or lard, stir in the butter, add more
milk if too thick, one and a half teaspoon soda ; bake on a griddle.
- -
- Drop Ginger Cake. -
One pint molasses, one cup sugar, one do sour cream, three eggs,
one cup melted butter, three teaspoons soda, one do, cream tartar;
heat the molasses and butter together; beat the sugar and eggs
together; put the soda and cream tartar in the flour, make a stiff
batter, almost a dough , one tablespoonginger; drºp into a buttered
dripping-pan; bake moderately, without scorching.
- Boiled ſeeing. -
Beat the whites of four eggs to a stiff froth; boil one lb crushed
sugar until it ropes and spins off in threads; then turn the boiling
sugar slowly over the eggs, stirring thoroughly and beating; flavor
with lemon, peach, or vanilla. -
Sugar Drop Cake. -
One lb sugar, six eggs, one cup butter, one do, sour cream, half
|b stoned raisins, half lb citron, two teaspoons cream tartar, one do.
soda; chop raisins and citron fine; half lb English currants, one lb
flour; rub the fruit in four ounces more flour, beat the eggs sepa-
rately, stir the fruitin last; two teaspoons cloves, two do, cinnamon,
one grated nutmeg, two teaspoons mace. Butter sheets of paper,
lay in a dripping-pan, and bake moderately, iceing while warm.
Strawberry Short Cake, --
Make the cake the same as cream biscuit; crush and strain the
berries, stirring them thick with white sugar, bake in sheets; split
the cake while hot, butter well and cover with berries, stack in a
steak dish, turn sweet cream over it, and eat while hot for tea.
Cold ſeeing.
One lb pulverized sugar, break in the whites of five eggs on the
sugar, beating with a silver spoon or wooden paddle; pound a
lemon and squeeze in the juice,


13
Raspberry Tea Cake. -
One cup white sugar, one pint sour cream, three tablespoons
melted butter, three cups flour, one and a half teaspoon soda, two do.
cream tartar, grated nutmeg, mix into a batter: pour over sheet
paper into dripping-pan; bake in a quick oven; when done, cut into
squares, crush the berries, and sweeten to your taste. Cover the
cake with berries, and stack the same as Gell Cake.
- Water Cake, -
Three-fourths lb sugar, 1-4th Ib butter, eight eggs, half lb flour;
cream the butter; beat the yelks, butter, and sugar together until
light, beat the whites to a stiff froth, add all together, stir to a
batter, drop into greased wafer irons, bake in a minute, take while
hot, roll them up and ice them.
- Old Maids. -
Whites of three eggs beaten to a stiff froth, one cup white sugar,
half cup flour, flavor with lemon, stir to a batter, and fry in hot
lard. When done, grate white sugar over them."
- Boiled ſeeing.
One lb white coffee sugar, boiled until it ropes; beat the whites
of three eggs to a stiff froth; turn the hot sugar slowly over the
egg, beating until it cools, then flavor with extract of lemon. -
Short Cake.
- One half lb butter, one pint sweet milk, soda the size of a bean:
mould quickly, not very stiff, roll into sheets, bake in a brisk oven.
Fri JakeS,
Fried Cal
Two and a half cups sugar, one cup sour milk, three eggs, one
- ºn ". 2 - º -- gg º
cup butter, one teaspoon soda; roll; cut with fried cake cutter.
Lemon Cake,
Cream one lb butter and one of sugar together; beat the yellºs.
of twelve eggs and add to the butter and sugar; beat the whites to
a stiff froth, add one lbflour and the whites gradually, one teaspoon
soda and cream tartar, in the flour grate the rind and juice of a
lemon; bake in moderately; flavor with extract of lemon.
Plum Calze.
One lb sugar, one do, butter, eight eggs, one lb flour, three lbs
stoned raisins, three do. currants and citron, one glass wine, one do.
brandy, one half teacup molasses; spice to taste,
. .


15
-
- Sponge Cake,
Two cups sugar, twº do, flour, six eggs, two teaspoons of cream
tartar. Put in the ſtour one teaspoon sºda dissolved in a little
milk, and stirred in when going into the oven.
New Year's Cake. -
Three and a half lbs flour, 34ths lb butter, 14th lb powdered
sugar, seven eggs, half ounce ammonia, half pint milk. -
Shrewsbery Cake.
One lb flour, one do, butter, one do, sugar, the whites of sixteen
eggs, spice to your taste. - -
- Iceing,
One lb sugar, whites of three eggs, cold water enough to wet the
sugar. Beat the eggs a little, put them in the sugar; let it boil
until it thickens, stirring it thoroughly all the time. -
French Lady Cake.
Three cups sugar, one do, butter, six eggs, one cup sweet milk,
one teaspoon soda, two do, cream tartar, one wine-glass brandy, the
juice of one lemon, four cups flour; the soda dissolved in the milk,
the cream tartar in the flour,
Graham Cakes,
One quart buttermilk, three eggs, one pint cooked rice, a little
salt, one tablespoon cream tartar, half tablespoon soda, flour to
make a thin batter; bake on a griddle. - -
[REMARKs. As a great many ladies have wished to know how
I have such good success in making my cakes so light, I will say,
I first heat the oven hot enough for cooking, set in my cake, and
open the door; and for a common sized cake leave the door open
for about fifteen minutes, and for a large one, about twenty minutes.
When the cake begins to raise, close the door.]
Mrs. Roe's Cream Pie.
One cup good sweet cream, the whites of three eggs beaten to a
froth, one cup coffee sugar, the juice of one lemon. Bake with a
rich under crust. -
--- Conell Rising. - -
Take half a teacupful of conell with a little salt, turn boiling
water over it, stir it quite thin, keep it warm ; set it one morning
to bake the next. The bread made the same as salt rising bread,
using two or three table spoonfuls of the yeast. º


19
Chopped Apple Pie.
Chop your tart apples, break in six eggs, half lb sugar, half lb
butter melted ; beat all together, flavor with nutmeg and cinna-
mon, adding one gill brandy and one gill wine. Paste the plate,
laying pastry over the top, and bake. -- -
Baked Indian Meal Pudding,
Make a thin mush, beat six or eight eggs, stir in the mush half
teacup butter, make a batter thick of flour and sweet milk, putting
in the eggs. Stir the mush in the batter until smooth, grate in a
nutmeg, bake slowly in a pudding pan; eat with rich sauce.
- Baked Apple Pudding.
Pare and core twelve apples, put them into a pudding dish, with
one cup sugar and two of water; put in cloves and cinnamon; set
them in a slow oven to bake; beat the yelks of six eggs with one
cup sugar, one pint milk, two tablespoons flour, turn this over the
apples, and cook until done; beat the whites of six eggs lightly with
a little white sugar, flavor with lemon turn this over the fruit just
before taking from the oven; to be eaten with rich cream.
Spiced Currants,
Five lbs ripe currants, five lbs sugar, two tablespoons cinnamon,
two do, cloves, one pint vinegar; boil two hours, or more, till quite
thick.
Currant Jelly without Cooking. "
Equal parts of juice and sugar. Stir it for three hours, and put
it in glasses, it will be firm jelly within three days.
("how Chow.
One peck green tomatoes, half-a-dozen peppers, one dozen onions,
grated horse-radish; chop and seald in salt and water, drain in a
sieve, put into jars and pour spiced vinegar over it.
Lemon Jelly.
One and a half ounces isinglass, one and a half lbs sugar, four
lemons, three pints boiling water. Lay the isinglass in cold water
half an hour, take it out and put it with the sugar and lemons
sliced. Pour on the boiling water, stirring it all the time ; strain
through a jelly bag. In warm weather, it will require more isin-
glass to stifferſ well.
To Clarify Sugar for Preserving.
For each lb of sugar allow half a pint of water; for every three
lbs, the white of one egg. Mix when cold, boil a few minutes and
skim ; let it stand ten minutes, skim again, and strain it,


20
Ripe Tomato Pickles.
Prick tomatoes full of holes, let them stand in salt and water two
days; then put them into fresh water one day, then Roald them in
vinegar, Peel and slice one dozen onions; put into a jar a layer
of onions, tomatoes, ginger, pepper, mustard and cloves, alternately,
until the jar is filled.
Tomato Catsup. -
To one gallon tomatoes add four tablespoons cloves, one do,
mace, one do, cayenne, two do, allspice, eight tablespoons of white
mustard seed, two whole peppers, one ounce garlic, one pint good
winegar, Boil away nearly half, strain, bottle and cork tight,
Raspberry Jam.
- t y
Allow one lb of sugar to one lb of fruit; boil the fruit half an
hour; strain one quarter of the fruit, and throw away the seeds;
add the sugar, and boil the whole ten minutes,
Gooseberry Jell, , -
Put your berries into a stone pot, set it in a kettle of boiling
water, covering it tight; let it stand until they burst; run through
a sieve, and strain through a bag. Allow one lb and a quarter Sugar
to one pint of juice; boil quick to a jell. -
Ripe Cherry Pie.
Remove the stems and stones; cover the bottom of a long tin
with the fruit, to which add a teacup of sugar and one of flour;
bake with an upper and under crust,
Cranberry Jam,
One quart raw cranberries to one lb white sugar. Simmer the
fruit one hour after adding the sugar, stirring all the time. Put
into bottles or jars, gorking tight, Ready for any season.
Peach Marmalade,
Take clingstone peaches, peel and separate from the pits, put
them into a preserving bottle, with water enough to cook them
done; mash them fine, and stir them until smooth, To every lb of
fruit add 3-4ths of a lb white sugar, which is best to make them
clear. Stir three hours, cooking slowly. This will keep two or
three years by keeping it in sealed jars.
Spiced Currants. -
Five lbs currants, four lbs sugar, ºne cup vinegar, tablespoon
cloves ground, two tablespoons pulverized cinnamon. -
-


28
Slice Apple Pie.
Paste a pudding dish; first a layer of sliced apples, sugar to
taste, cloves, nutmeg, cinnamon, and ginger, alternately, until
filled; add half pint water and one gill wine; cover with rich
pastry and bake until doue. To be eaten with sauce.
Sweet Potato Slice Pie.
Made in the same manner as above, adding one gill brandy, one
do. vinegar, half pint water, one grated lemon, rind and juice,
sugar to taste; paste the dish, cover the top ; eat with sauce.
Cookies.
Two cups sugar, two do, sour milk, one cup butter, one teaspoon
soda, one do. cream tartar, flour to make soft dough, ground car-
raway seeds; sprinkle top with white sugar, roll and cut.
Apple Custard.
Boil and strain one quart apples, one half Ib sugar, 1.4th lb
butter, six eggs, one pint sweet cream, one gill brandy, one gill
wine; beat the sugar and yelks together until light, melt the but-
ter, cream the butter and apples together; separate the eggs, beat
the whites to a froth, put the whites in last, flavor with lemon ;
line a dish with paste, and turn in the custard; bake in hot oven.
Irish Potato Custard. -
180il and strain through a sieve one dozen good sized potatoes;
rub through the sieve with the potato half lb butter, half lb sugar,
eight eggs; cream together the sugar, yelks, and potato; stir in
one pint sweet cream, one pint brandy, one gill rose water; lemon
to the taste, Paste the dish richly made, fill the dish, and bake
in a slow oven. -
- Pap Custard.
One quart sweet milk, boiled and thickened very thick with
flour, nearly half lb butter; melt the butter in the boiling milk;
twelve eggs, the whites beaten to a froth, yelks and sugar one lb.,
creamed ; flavor with nutmeg and lemon; add the whites before
flavoring. Paste and bake in plates.
Cheap Ginger Bread.
One cup sugar, half cup molasses, two tablespoons melted lard,
two cups soul milk, two teaspoons ginger, two do, soda. Mix to
a soft dough, roll and bake.


28
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-
-
Pickled Plums,
To seven lbs plums take three libs sugar, one quart vinegar, spice
to your taste, Scald every day until the plums are cooked.
- Jumbles.
One cup of sugar, one cup of butter, one egg, a lump of soda the
size of a nutmeg,
Crackers.
One pint of milk, four ounces of butter, four eggs, flour as stiff
as you can make it. -
- Burst-up Rice. -
Pick and wash a teacup of rice; turn over it boiling water; turn
it off, and turn it into a pint of boiling water; boil hard in a tin
basin closely covered; cook dry; season when done. Rice cooked
in this way is always white and nice.
Onion Custard.
Pare and boil twelve large onions; mash when cooked soft, and
strain through a seve; stir in, while hot, 1-4th of a lb of butter;
beat half a lb sugar with the yellºs of six eggs; stir into the sugar
three tablespoons flour, one pint rich cream; stir all together until
smooth; one tablespoon cinnamon, half spoon cloves; stir well;
beat the whites of the eggs, and stir it in last; paste your pans with
rich pastry; bake in a quick oven, -
Cranberry Baked Pudding. -
Paste your pans with a thick rich crust, and cover it with berries;
add a little sugar if you like: then cover with a thin crust, and fill
with berries until four layings, then bake in a moderate oven ; eat
with cream and sugar, or wine sauce.
Baked Batter Pudding, -
Twelve eggs, half gallon sweet milk; beat the eggs until light;
flour to make a good"batter; stir in a small teacupful of grains of
allspice, a little salt to your taste. Bake in a deep pan or Dutch
oven. To be eaten with sweet cream flavored with lemon or
yanilla, -
- - Rusk. - -
One Ib sugar, seven eggs, half lb butter, one teacup good hop
yeast, made into a stiff batter over night; when light, work it into
a soft dough in the morning; let it rise again; make it out into
rolls; rise again; put a little soda in the flour if sour; bake in a
slow oven. -


36
To Cook Parships.
Pare the parsnips and put them into a bag, season with salt, boil
until done. When cold, slice, roll them in flour, and pepper them.
Brown them in lard, and turn drawn butter over them.
To Cook Irish Potatoes. - -
Pare and boil quickly; when done, turn into a colander, Mash
them and dress with cream, butter, pepper and salt, pat them out
into cakes and bake them. A good way is to put in the yelks of
two or three eggs, and boiled codfish picked up fine, made into balls
with the potato, buttered and baked.
How to Cook and Dress Ocher.
Boil in clear water or with vegetables; when tender, drain off
the water; dress it with butter, pepper and salt, and let it simmer
or fry. -
- Vegetable Oysters. -
Scrape and boil tender; mash them, dress them with butter, salt
and pepper. Pat them out and bake brown,
Beef Soup. - -
Take the shank bone, boil until tender; chop fine, potatoes,
onions, and cabbage, and boil until done; season with salt, pepper,
parsley, rosemary, or sweet margery. Rub the yelk of one egginto
three tablespoons flour, rubbed into rolls and dropped into the soup
*to boil. - -- - - --
Chicken Soup.
Boil one or two chickens whole with half a pint of rice until ten-
der. Take out the chickens; make a batter of sour milk, two or
three eggs, a little soda, with flour; drop this into the soup in
spoonfuls; pepper and salt to taste. To dress the chickens, drawn
butter and pepper. Boil three or four eggs hard and slice them,
laying them over the chicken, with gell, sprigs of parsley,
- How to Boil. Fish. -
Take pickerel, salmon, buffalo, or red horse; rub them with a
little saltpetre mixed with salt; put inside the fish whole grains of
pepper; sew them up tight in a cloth and boil three hours. When
done, turn them into a large platter; dress with drawn butter and
chopped parsley or rosemary. ---
- Fricaseed Catfish.
Boil in water with a little salt until done, then drain off the
water, and turn over the fish rich cream, butter, pepper, and a little
flour, and simmer slowly. - -
-