thern Cook Book 'CHEN TAINING "HOUSAND OLD IN RECEIPTS THE GREAT "SOUTHERN COOK BOOK." THE Queen op the Kitchen. A COLLECTION OP SOUTHERN COOKING RECEIPTS. CONTAINING OVER 0 THOISAND SOUTHERN RECEIPTS IN PRACTICAL COOKERY. BY MISS TYSON. The receipts in this volume have been carefully compiledfrom several oldfamily receipt-books, which have heretofore been regarded as heir-looms, many of them having been in use for over a century in the best "Old Maryland" and other "Southern "families throughout the South, and handed down by them from gen- eration to generation. New receipts have been constantly added to these heir- looms, and they will be found to be adapted to the wants of the young as well as to those of the experienced housekeeper. All who give " The Queen of the Kitchen" a fair trial will acknowledge that it excels all other Cook Books in +11 kinds of Practical cookery. PHILADELPHIA: T. B. PETERSON & BROTHERS; 306 CHESTNUT STREET. Alderman Lib. IL 15 43498 COPYRIGIIT: T. S. PETEBSOKT Sb BROTHERS. i886. PREFACE. Baltimore, a witty Bostonian has declared to be "The Gastronomic Centre of the Universe." If this be so, "the Queen" is certainly entitled to speak with authority upon matters gastronomic, and in thus giv- ing to the world at large these old " Maryland Family Receipts," she enables others to take advantage of the experience of those who were known as housekeepers "of credit and renown." These receipts have been carefully compiled from several old family receipt- books, which are regarded as heir-looms; many of them being nearly a century old. That the single volume contains many different styles of cooking is, in itself, a recommendation; for, as every cook knows, the grea^ »''* of cooking is to combine variety with simplicity, 'tfhd that it is chiefly in the manner of preparing food that makes it palatable. "The Queen of the Kitchen " is not now presented as a stranger, for she attained immense popularity upon her first introduction to the public, when she made 60 many friends, and met with so cordial a reception, (3) 4 PREFACE. that, at the earnest solicitation of those who are in need of a good practical receipt-book, the author determined to publish this new, enlarged, and com- plete edition of "The Queen of the Kitchen." She has made an addition of several hundred receipts to the book as originally issued; and is certain that all who will give it a fair trial, will acknowledge that it excels all other Cook-Books in practical cookery, and it will be found to be equally as well adapted to the wants of the young as to those of the experienced housekeeper. To her new friends, as well as to her old, "the Queen" declares that each and every preparation of hers will make "A PKOPER DISH TO SET BEFORE THE KlNG." INDEX TO GENERAL SUBJECTS. rxar. Breakfast . . 33 Soups, 73 Fish, Oysters, Crabs, and Terrapins, . . 95 Meats, Fowls, and Entrees, 117 To Cook Meats, and Poultry, . . .117 Beef, 125 Mutton, 134 Pork, 140 Veal, 145 Poultry, 154 Game, 1G7 Miscellaneous, 174 Sauces, 185 Vegetables, 190 Substitute for Vegetables, 209 Ices and Ice Creams, 215 Custards and Jellies, 223 Puddings and Pies, 241 Cakes, 272 (5) 6 INDEX TO GENERAL SUBJECTS. FAGK Preserves, or Sweetmeats, 298 Brandy Fruits, 321 Picki.es, 323 Wines and Drinks, 345 'Sauces for Meat and Fish, 355 To Cure Pork and Beef, 357 To Pickle Fish, Oysters, and Crabs, . . 367 Food for the Sick, 371 Candies, 375 Miscellaneous, 378 CONTENTS. PAGE A breakfast relish 67 A brilliant white-wash 398 A fancy hen's nest 240 A good winter dish 209 Ale, ginger 350 Almond blanc manger 234 Almond cake, No. 1 287 Almond cake, No. 2 287 Almond cream, No. 1 226 Almond cream, No. 2 226 Almond drink 354 Almond milk 239 Almond pudding, No. 1.... 260 Almond pudding, No. 2. . .. 261 An admirable style of curing pork, beef, and mutton... 361 Ants, to destroy 405 Apple butter without cider . 304 Apple Charlotte 238 Apple custard, No. 1 224 Apple custard, No. 2 224 Apple-custard balls 270 Apple fritters 263 Apple jelly, No. 1 302 Apple jelly. No. 2 303 Apple pudding, No. 1 249 Apple pudding, No. 2 249 Apple toddy 352 Apple water 373 PAGE Apples, preserved 303 Apples stewed with lemon peel 303 Apricots in brandy 322 Arrowroot 373 Arrowroot blanc manger ... 235 Arrowroot pudding 248 Artichoke soup 89 Artichokes, burr 190 Artichokes, Jerusalem 202 Asparagas 190 Asparagus, to pickle 341 Bacon, to choose 123 Baked bread and butter pud- ding 252 Baked bread pudding 254 Baked hash 179 Baked Indian meal pudding. 262 Baked mush and cheese.... 212 Baked plum pudding ...... 253 Baked pork and beans 144 Baked potato paste 243 Baked shad 99 Baked tomatoes, No,. 1 198 Baked tomatoes, No. 2 198 Balls, apple-custard 270 Balls, bread and butter 178 Barbae tied shad 93 (7) 8 PAGE Barley water 373 Barrels, to clean 400 Bath puddings 264 Batter pudding 257 Bavarian cream 220 Beans, French, stewed 210 Beans, Lima 197 Beans, string 197 Beat biscuits 53 Bed clothing, to wash wool len 409 Beef, a brisket of 128 Beef & la mode 125 Beef, bouilli, No. 1 128 Beef, bouilli, No. 2 129 Beef, corned, to boil 127 Beef essence 371 Beef in hot weather, to corn. 365 Beef, Irish mode of spicing. 300 Beef jelly 371 Beef or mutton, roast 120 Beef pickle 306 Beef soup 76 Beef, stewed, No. 1 125 Beef, stewed, No. 2 126 Beef, to bake a round of ... 127 Beef, to choose 119 Beef, to corn 364 Beef tongue and mushrooms. 175 Beef tongue, to bake a fresh. 170 Beef tongues, to cure 304 Beefsteak a la mode 133 Beefsteak, broiled 130 Beefsteak, French 130 Beefsteak pie 131 Beefsteak rolls 131 Beefsteak smothered in on- ions 133 Beefsteak with oysters 132 Beefsteak with tomato sauce. 132 Beer, ginger 351 PAGE Beeswax 395 Beets, to cook, No. 1 196 Beets, to cook, No. 2 196 Beggar's dish 176 Billy Bussy cakes 45 Biscuit, Naples 289 Biscuits, beat 53 Biscuits, Savoy 285 Blackberry cordial, No. 1 . . 345 Blackberry cordial, No. 2 .. 346 Blackberry ice 216 Blackberry jelly 320 Blackberry pudding 251 Blackberry syrup 346 Blackberry vinegar 346 Blackberry wine 345 Blackberries, to preserve... 319 Black dye 381 Black fish, to stew 100 Blanc manger 234 Blanc manger, almond 234 Blanc manger, arrowroot... 235 Blanc manger, chocolate ... 235 Blanc manger, jam 236 Blanc manger, lemon 233 Blanc manger, quince 236 Blanc manger, wine 234 Blanc manger, yellow 235 Blankets, to wash 397 Boil eggs, to 64 Boiled bread pudding 245 Boiled cabbage pickle 340 Boiled icing for cake 292 Boiled potato paste 243 Boiled pudding 269 Bottles, to clean 403 Bouillon 77 Bouilli beef, No. 1 128 Bouilli beef, No. 2 129 Bran bread 52 CONTENTS. 9 Brandy, apricots in 322 Brandy, cherries in 322 Brandy peaches, No. 1 321 Brandy peaches, No. 2 322 Brandy, plums in 323 Bread and butter balls 178 Bread, bran 52 Bread cakes 42 Bread, corn, No. 1 49 Bread, corn, No. 2 50 Bread, corn batter 51 Bread, corn, risen 51 Broad dough cakes 58 Bread, egg 51 Bread, ginger 292 Bread, Graham 35 Bread, lemon pudding 201 Bread, loaf, No. 1 35 Bread, loaf, No. 2 30 Bread, loaf, No. 3 30 Bread, loaf cake 52 Bread, mixed 50 Bread, potato 50 Bread pudding 209 Bread pudding, baked 254 Bread pudding, boiled 245 Bread pudding, Yankee.... 200 Bread, rice 51 Bread, Savage 52 Bread, stale, to freshen .... 59 Bread, to make loaf 33 Bread, to toast 58 Breakfast cakes 44 Breakfast relish, a 07 Brine, excellent, for butter.. 383 Brine for herrings 309 Broccoli 191 Broccoli and cauliflower, to cook 194 Broiled beefsteak 130 Brooms, how to keep 403 Broth, mutton 372 Brown onion sauce 203 Browning 185 Browning for custard 233 Browning for soup 80 Brushes, hair, to cleanse ... 400 Buckwheat cakes, No. 1.... 39 Buckwheat cakes, No. 2.... 40 Buckwheat cakes, No. C. . .. 40 Buns, hot cross 58 Buns, Spanish 280 Burn, cure for a 393 Burnt butter 96 Burr artichokes 190 Butter, burnt 96 Butter, excellent brine for. . 383 Butter for frying 184 Butter, hard, without ice.. . 381 Butter, packing 382 Butter, peach 320 Buttered egg 65, 211 Buttered wafers 57 Buttermilk cakes, No. 1.... 41 Buttermilk cakes, No. 2. ... 41 Buttermilk muffins 49 Cabbage boiled like celery . 194 Cabbage, boiled, pickle 340 Cabbage, chopped, pickle... 340 Cabbage, to boil 194 Cabbage, to stuff 207 Cake, almond, No. 1 287 Cake, almond, No. 2 287 Cake, boiled icing for 292 Cake, chocolate 293 Cake, cocoanut jelly 278 Cake, composition 284 Cake, cup 291 Cake, democratic 280 10 CONTENTS. Cake, fruit, No. 1 288 Cake, fruit, No. 2 289 Cake, golden 295 Cake, half black 289 Cake, harlequin 295 Cake, imperial 294 Cake, jelly 278 Cake, Johnny 40 Cake, lady 270 Cake, lemon filling for 296 Cake, lemon jelly for 290 Cake, loaf 293 Cake, luncheon .,...* 297 Cuke, molasses 285 Cake, New York black .... 280 Cake, pound 286 Cake pudding 257 Cake, queen's 276 Cake, raisin bread 280 Cake, rich plum 286 Cake, Eobert Lee jelly 279 Cake, saleratus 291 Cake, short 45 Cake, silver 295 Cake, sponge, No. 1 288 Cake, sponge, No. 2 288 Cake, to make 272 Cake, to prepare fruit for... 296 Cake, white 290 Cake, white mountain 275 Cake, white mountain jelly. 278 Cakes, Billy Bussy 45 Cakes, bread 42 Cakes, bread dough 58 Cakes, breakfast 44 Cakes, buckwheat, No. 1 ... 39 Cakes, buckwheat, No. 2 ... 40 Cakes, buckwheat, No. 3 ... 40 Cakes, buttermilk, No. 1 .. . 41 Cakes, buttermilk, No. 2 ... 411 MM Cakes, cocoanut 284 Cakes, coffee 284 Cakes, corn 41 Cakes, cream, No. 1 279 Cakes, cream, No. 2 279 Cakes, cream, No. 3 280 Cakes, cream, with eggs.... 43 Cakes, cream, without eggs. 44 Cakes, flannel, No. 1 39 Cakes, flannel, No. 2 39 Cakes, French pan 298 Cakes, ginger 285 Cakes, hominy 42 Cakes, icing for 293 Cakes, Kossuth 295 Cakes, lemon cheese 290 Cakes, mush 43 Cakes, potato 193 Cakes, rice, No. 1 41 Cakes, rice, No. 2 42 Cakes, rye batter 43 Cakes, saleratus or clabber.. 44 Cakes, Scotch 287 Cakes, Shrewsbury, No. 1*.. 282 Cakes, Shrewsbury, No. 2 .. 2S2 Cakes, sugar, No. 1 283 Cakes, sugar, No. 2 233 Cakes, sweet soda 283 Cakes, Washington breakfast 43 Caledonian cream 223 Calf's foot jelly, No. 1 229 Calf's foot jelly, No. 2 229 Calf's head baked 149 Calf's head, sauce for 150 Calf's head soup, No. 1 81 Calf's head soup, No. 2.... 82 Candy, cream 376 Candy, molasses 377 Cantelopes, sweet pickled .. 328 Caper sauce 186 11 Caramel ice cream 210 Caramels 370 Cardinal pudding 256 Carpets, to clean 390 Carrots stewed 201 Catsup, cucumber, No. 1 ... 343 Catsup, cucumber, No. 2 ... 343 Catsup, mushroom 338 Catsup, tomato, No. 1 332 Catsup, tomato, No. 2 333 Catsup, walnut 338 Cauliflower and broccoli, to cook 194 Celery, cabbage boiled like. 194 Celery sauce 185, 203 Cellar, concrete for 411 Cement 405 Cement, to make a 3S7 Charlotte russe, No. 1 236 Charlotte russe, No. 2 237 Charlotte russe without eggs 237 Cheap food 410 Cheese and mush, baked.. . 212 Cheese cakes, lemon 290 Cheese pudding 213, 255 Cheese, souse 363 Cheese, stewed 210 Cherry bounce, No. 1 347 Cherry bounce, No. 2 347 Cherry douce 265 Cherries for pies 313 Cherries in brandy 322 Cherries, to pickle 328 Chicken croquettes 164 Chicken dressed with toma- toes 158 Chicken, fricassee of 163 Chicken, fricassee of, with eggs 159 Chicken, fried 162 PAGE Chicken jelly 372 Chicken or ham in Parmesan cheese 177 Chicken or turkey, to boil a 155 Chicken or turkey, to roast a 154 Chicken pie 161 Chicken pudding 160 Chicken soup, No. 1 83 Chicken soup, No. 2 83 Chicken soup, No. 3 83 Chicken, vcllot of 103 Chickens h, la daubc 159 Chickens, brown fricassee of 101 Chickens, prairie 171 Chickens, to broil 104 Chickens, to choose 124 Chickens, white fricassee of. 160 China, to mend 385 Chine, to cook a 144 Chines, to cure 363 Chip beef, to frizzle 68 Chipping beef, to cure, No. 1 364 Chipping beef, to cure, No. 2 365 Chips, peach 301 Chloride of soda, to prepare. 385 Chocolate blanc manger.. .. 235 Chocolate cake 293 Chocolate, Cuban receipt for. 71 Chocolate cream 225 Chocolate custard 233 Chocolate drops 377 Chocolate ice cream 215 Chocolate pudding 267 Chocolate, to make 71 Chopped cabbage pickle. — 340 Chow-chow pickle 339 Chowder, codfish 102 Chowder, fish 368 Cider, apple butter without. 304 Cider, to make, No. 1 353 12 CONTENTS. PAGE Cider, to makij, No. 2 353 Citron melon .,., 305 Citron preserve 305 Clam pie 116 Clam soup, No. 1 85 Clam soup, No. 2 85 Claret peach cordial 3-48 Clarify sugar for preserv- ing, to 319 Clarissa round 129 Clean barrels, to 400 Clean bottles, to 403 Clean carpets, to 390 Clean decanters, to , .. 403 Clean glass, to 395 Clean marble, to 406 Clean paint that is not var- nished, to 386 Clean ribbons, to 380 Clean statuary marble, lo... 378 Clean the inside of jars, to. . 410 Clean tin ware, to 405 Cleanse white silk lace, to. . 411 Clingstone peaches pickled. 326 Clothes, to whiten 390 Cock roaches, to destroy.... 379 Cocoanut cakes 284 Cocoanut jelly cake 278 Cocoanut pound cake, No. 1 294 Cocoanut pound cake, No. 2 294 Cocoanut pudding, No. 1... 245 Cocoanut pudding, No. 2... 245 Cocoanut pudding, No. 3.. . 246 Cocoa, to make 71 Cod, salt, to boil 103 Cod tongues and sounds.... 104 Codfish and potatoes 103 Codfish chowder 102 Codfish, stewed 102 Coffee cakes 284 PAGE Coffee ice cream 216 Coffee, to make drip 70 Coffee, to prepare C9 Cold cream 391 Cold fowl salad 206 Cold ham, to glaze a 133 Cold potato salad 205 Cold sauce 2G9 Cold-slaw salad, No. 1 200 Cold-slaw salad, No. 2 207 Cologne, eau de, No. 1 392 Cologne, cau de, No. 2 392 Colors, to preserve 402 Composition cake 2S4 Compound, lavender 392 Concrete for cellar 411 Convent eggs 66, 211 Cordial, blackberry, No. 1. . 345 Cordial, blackberry, No. 2.. 345 Cordial, claret peach 348 Cordial, mint 348 Corn batter bread 51 Corn beef in hot weather, to 365 Corn beef, to 364 Corn bread, No. 1 49 Corn bread, No. 2 50 Corn bread, risen 51 Corn cakes 41 Corn, fricassee of 200 Corn fritters 200 Corn-meal muffins 48 Corn, pop 377 Corn pudding 200 Corn soup 88 Corn waffles 38 Corned beef, to boil 127 Corns, to remove 379 Cough, lemon for a 374 Cough mixture 374 Country pudding 259 13 Cow heel ISO Crab-apple preserve 316 Crab dressing.. 115 Crab olio 114 Crab salad 206 Crab soup i 84 Crabs for salad, i 114 Crabs, gumbo soup with. ... 85 Crabs, to bake Or devil 113 Crabs, to dress rock fish like 99 Crabs, to fry soft 113 Crabs, to pickle 370 Crabs, to stew 114 Cream, almond, No. 1 226 Cream, almond, No. 2 226 Cream, a substitute for 408 Cream, Bavarian 226 Cream cakes, No. 1 279 Cream cakes, No. 2 279 Cream cakes, No. 3 280 Cream cakes with eggs 43 Cream cakes without eggs.. 44 Cream, Caledonian 223 Cream candy 376 Cream chocolate 225 Cream, cold 391 Cream filling for meringues. 220 Cream, Italian 225 Cream jelly 231 Cream, lemon 225 Cream, peach, frozen 217 Cream pudding, No. 1 262 Cream pudding, No. 2 262 Cream, sago 374 Cream, Spanish 224 Cream, Swiss 227 Cream, velvet, iced 217 Cream, white lemon 226 Cream, wine lemon 227 Croquettes, chicken 164 Croquettes of fish t 106 Croquettes of meats 177 Croquettes, rice 213 Croquettes, sweetbread 154 Croquettes, veal 151 Cucumbers, baked 202 Cucumber catsup, No. 1.. .. 343 Cucumber catsup, No. 2.... 343 Cucumbers, sliced 342 Cucumbers, stewed 202 Cucumbers, whole, No. 1... 344 Cucumbers, whole, No. 2.. . 344 Cup cake 291 Cure a common sized ham, to 358 Cure beef tongues, to 3G4 Cure chines, to 363 Cure chipping beef, to, No. 1 364 Cure chipping beef, to, No. 2 365 Cure for a burn 393 Cure for earache 404 Cure 1000 pounds of pork, to 357 Curing pork, beef, and mut- ton, an admirable style of. 361 Currants in bunches, to pre- serve 313 Currant jelly 312 Currant shrub 346 Currant wine 346 Curry, a, in East India style 162 Curry powder 357 Custard, apple, No. 1 224 Custard, apple, No. 2 224 Custard, browning for 233 Custard, chocolate 233 Custard, frozen 222 Custard, gooseberry 232 Custard jelly 231 Custard, lemon 232 Custard, plain 232 Custard pudding 254 14 CONTENTS. PAGE Custards, directions for .... 223 Cutlets, mutton 138 Cutlets, veal 148 Cymblings or squash 196 Dampness in walls, to cure . 401 Damson preserve 307 Damsons for pics 307 Damsons, sweet pickled.... 341 Decanters, to clean 403 Democratic cake 280 Destroy ants, to 405 Destroy cock roaches, to.. -. 379 Destroy flies, to 386 Destroy warts, to 408 Directions for custards 223 Directions for frying 184 Directions for jellies 223 Directions for making pud- dings 241 Directions for roasting 184 Directions for vegetables ... 190 Dish, a good winter 209 Dixie soup 92 Domestic pudding 272 Doughnuts, No. 1 275 Doughnut?, No. 2 275 Drawn butter sauce 203 Dressing, crab 115 Dried fruit 316 Dried fruit, to keep worms from 411 Dried fruit pudding 250 Dried liver 365 Dried peach pudding 250 Drink, almond 354 Drop muffins 47 Drops, chocolate 377 Dry herbs, to 384 Dry yeast 60 FAGS ... 124 ... 171 Dumplings, potato paste for 230 ... 381 ... 404 Eau de Cologne, No. 1.. ... 392 Eau de Cologne, No. 2.. ... 392 91 ... 104 ... 104 ... 104 ... 105 . . 51 Egg, buttered .65, 211 Egg-nogg, No. 1 ... 351 Egg-nogg, No. 2 .. 351 Egg-nogg, No. 3 ... 352 ... 201 Egg, raw, salad dressing of. 207 ... 201 56 186 Eggs, Charlotte russe without 237 66, 210 Eggs for winter use, to keep. 400 66, 211 ... 65 ... 64 ... 212 Eggs, to fricassee, No. 1. ... 64 Eggs, to fricassee, No. 2. ... 65 ... 64 ... 63 . .. 63 English plum pudding ... 244 PAGE PAOI Excellent brine for butter.. 383 Extract for ice cream 219 Favorite pudding 251 Feet, souse 366 Figs, tomato 298 Figs, to preserve fresh 299 Film, to take off a 394 Fire-proof roofs 384 Fish, a pillau of 108 Fish, black, to stew 100 Fish chowder 368 Fish, croquettes of 106 Fish, fried, to dress 107 Fish, remarks relative to... 108 Fish, rock, to bake small... 100 Fish, rock, to dress like crabs 99 Fish, salt, to soak 105 Fish, salted, to dress 106 Fish sauce, a fine 355 Fish sauce 108 Fish, smoked, to broil 105 Fish, to boil 96 Fish, to broil 97 Fish, to choose 95 Fish, to fry - 97 Fish, to stew 107 Fish with tomatoes 105 Flannel cakes, No. 1 39 Flannel cakes, No. 2 39 Flies, to destroy 386 Floating island 240 Floors, staining 387 Floors, walnut color, to stain 388 Florida oranges, preserved . 308 Flour, to brown 184 Fondue 214 Food, cheap 410 Force meat 177 Forced tomatoes 198 Fowls and meats, to choose.. 119 Fowls, roasted 166 Fowls, to keep 408 Fowls when killed 384 Fox grape shrub 349 French bean soup 90 French beans stewed 210 French beefsteak 130 French fritters 258 French gravy soup 75 French mustard, to make .. 383 French pan-cakes 298 French peas 205 French rolls 55 French soup, No. 1 75 French soup, No. 2 76 Fresh peaches 302 Fresh pineapple 300 Fricassee, brown, of chickens 161 Fricassee, brown, of rabbits. 101 Fricassee eggs, to 212 Fricassee eggs, to, No. 1 ... 64 Fricassee eggs, to, No. 2 ... 65 Fricassee, lamb's head 140 Fricassee of chicken 163 Fricassee of chicken with eggs 159 Fricassee of corn 200 Fricassee of oysters 109 Fricassee of potatoes 192 Fricassee, white, of chickens 161 Fricassee, white, of rabbits . 161 Fried chicken 162 Fried fish, to dress 107 Fried oysters 110 Fried toast 263 Fried tomatoes 199 Fritters, apple 263 Fritters, corn 200 Fritters, French 258 16 PAGE Frizzle chip beef, to 08 Frozen custard 222 Frozen meat 384 Frozen peach cream 217 Fruit cake, No. 1 288 Fruit cake, No. 2 289 Fruit, dried 316 Fruit sauce 189 Fruit stains from knives, to clean 388 Fry eggs, to 64 Fry mush, to 68 Fry souse feet, to 68 Frying, butter for 184 Frying, directions for 184 Furniture varnish 387 Gargle for sore throat 393 Garlic and onions, to prepare 324 Geese, to choose 124 Gelatine jelly, No. 1 228 Gelatine jelly, No. 2 228 German pickled tomatoes . . 331 German sauce 325 German sweet pickled peaches 326 Gilt ornaments, to clean.... 406 Ginger ale 350 Ginger beer 351 Ginger bread 292 Ginger bread, pound cake. . 291 Ginger bread, soft 283 Ginger cakes 285 Ginger pop 350 GIaee\ plum pudding 220 Glass, to clean 395 Gloss to shirts and collars, to give a 390 Golden cake 295 Goose, to roast a 165 PAGE Gooseberry custard 232 Gooseberries, to keep 312 Grafton rolls 56 Graham bread 35 Grape wine 349 Grated pineapple 300 Gravy, a rich brown 188 Gravy for brown sauce, a... 1S7 Gravy for venison, a 188 Gravy for white sauce, a ... 187 Gravy soup 78 Grease spots, to remove 385 Green gage preserve 307 Green mango pickle 336 Green pea soup 91 Green peas 197 Green rose pepper preserve. 318 Green tomato pickle 330 Green tomato preserve 313 Green tomato sauce 331 Greens 194 Grits or small hominy 215 Grits, to fry 215 Gumbo fillet 92 Hair brushes, to cleanse 400 Half black cake 289 Ham, ccid, to glaze a 183 Ham omelette 63 Ham or chicken in Parme- san cheese 177 Ham toast 176 Ham, to bake a 141 Ham, to boil a 140 Ham, to cure a common size 358 I lam, to roast a 142 Hams, to cure twelve 358 Hams, Westphalia mode of curing 359 I Hard butter without ice 381 CONTENTS. 17 Hard soap, to make, No. 1.. 389 Hard soap, to make, No. 2. . 389 Hares, to choose 124 Harlequin cake 293 Hartshorn 404 Hash, baked 179 Hen's nest, a fancy 240 Herbs for drying, to prepare 402 Herbs in vinegar 3S3 Herbs, to dry 384 Herring, potted 367 Herrings, brine for 309 Herrings, for family use, to put up 369 Hodge podge 304 Hominy cakes 42 Hominy muffins 48 Hominy, small, or grits.... 215 Hominy, to boil 214 Hominy, to fry 215 Hot cross buns 5S Hot slaw 205 How to keep brooms 403 Ice, blackberry 216 Ice cream, No. 1 218 Ice cream, No. 2 218 Ice cream, caramel 216 Ice cream, chocolate 215 Ice cream, coffee 216 Ice cream, extract for 219 Ice cream, vanilla 217 Ice, lemonade 216 Ice, macaroon 217 Ice, orange 218 Iced, plum pudding 221 Iced, velvet cream 217 Icing for cakes 293 Imperial cake 294 Imperial pop 351 Indian pudding, No. 1 259 Indian pudding, No. 2 259 Ink stains, to extract 406 Ink stains, to take out 3S9 Irish mode of spicing beef.. 360 Irish potatoes, to cook 191 Iron mould, to take out.... 397 Iron pots, to remove rust from 401 Italian cream 225 Jam blanc manger Jam, raspberry Jars, scrap Jars, to clean the inside of Jelly, apple, No. 1 Jelly, apple, No. 2 Jelly, beef ............... Jelly, blackberry Jelly cake Jelly cake, cocoanut Jelly cake, pound cake for.. Jelly cake, Eobert Lee..... Jelly cake, sponge cake for. . Jelly cake, white mountain. Jelly, calf's foot, No. 1 Jelly, calf's foot, No. 2 Jelly, chicken Jelly, cream .... Jelly, currant Jelly, custard Jelly, gelatine, No. 1 Jelly, gelatine, No. 2 Jelly, liver in Jelly, maraschino Jelly, orange Jelly, pigeons in Jelly, raspberry Jelly, Eussian Jelly, sago Jellies, directions for 236 315 408 410 302 303 371 320 278 278 277 279 277 278 372 231 312 231 228 228 180 170 315 228 230 223 18 CONTENTS. PAGE Jerusalem artichokes 202 Johnny cake 46 Jumbles, No. 1 281 Jumbles, No. 2 231 Jumbles, Waverly 231 Jung, to make 239 Keep a stove bright, to 378 Keep eggs for winter use, to. 400 Keep fowls, to 40S Keep gooseberries, to 312 Keep tomatoes for winter use, to 333 Keep tomatoes fresh, to .... 333 Keep worms from dried fruit, to 411 Kidney omelette 6l Kisses, No. 1 '. 282 Kisses, No. 2 282 Knives, to clean fruit stains from 38S Knuckle of veal soup 81 Kossuth cakes 295 Lace, white silk, to cleanse. 411 Lady cake 276 Lady fingers 291 Lamb, to chose 122 Lamb, to cook 13(5 Lamb's fry and pluck 130 Lamb's head fricassee 140 Lavender compound 392 Lemonade ice 216 Lemon blanc manger 233 Lemon cheese cakes 290 Lemon cream 22-5 Lemon custard 232 Lemon filling for cake 296 Lemon for a cough 374 Lemon honey for puns 271 PAGB Lemon jelly for cake 296 Lemon marmalade 310 Lemon peel, apples stewed with £C3 Lemon pie 25S, 297 Lemon pudding, No. 1 246 Lemon pudding, No, 2 246 Lemon syrup 350 Lemon tafly 376 Lemons, to pickle 341 Lettuce . 206 Lima beans 197 Limes, preserved 311 Linens, to wash 397 Lip salve 391 Liver, dried 365 Liver balls 180 Liver in jelly 181 Liver stewed 181 Liver, to fry C9, 180 Loaf bread, to make 33 Loaf bread, No. 1 35 Loaf bread, No. 2 36 Loaf bread, No. 3 36 Loaf cake 293 Loaf cake bread 52 Lobster baked in its shell.. 115 Lobster, to boil 115 Luncheon cake 297 Macaroon ice 217 Maccaroni 209 Maccaroni a la cr&me 209 Maccaroni soup 93 Macaroons, No. 1 270 Macaroons, No. 2 276 Mackerel broiled whole. . .. 101 Mackerel, to bake 101 Make a cement, to 387 Make chocolate, to 71 CONTENTS. 19 Make cider, to, No. 1 353 Make cider, to, No. 2 353 Make cocoa, to 71 Make French mustard, to . - 383 Make mortar impervious to wet, to 405 Make mucilage, to 404 Make mush, to 67 Make pickles, to 323 Make soft soap, to 388 Make soup, to 73 Make starch, to 403 Make vinegar, to 342 Mangoes, oil 335 Mangoes, peach 327 Mangoes, pepper 33u Mangoes, yellow 334 Maraschino jelly 230 Marble statues, Mr. Power's directions for 378 Marble, to clean 400 Marmalade, lemon 310 Marmalade, orange, No. 1.. 309 Marmalade, orange, No. 2.. 309 Marmalade, pear 311 Marrow pudding 252 Martinas 334 Meat, frozen 384 Meat, sausage, No. 1 362 Meat, sausage, No. 2 363 Meats and fowls, to choose.. 119 Meats, cold, a stew for 183 Meats, croquettes of 177 Meats, to boil 117 Meats, to roast 118 Melon, citron 305 Mend china, to 385 Meringue pudding 255 Meringues, cream filling for 220 Milk, almond 239 i PAGE Milk, rice 241 Milk toast 59 Mince meat for pies 204 Mince meat with tongue ... 264 Mint cordial 348 Mint sauce 187 Mixed bread 50 Mixture, cough 374 Mock turtle soup 87 Molasses cake 285 Molasses candy 377 Morello cherries, to preserve 314 Mortar impervious to wet, to make 405 Mr. Power's directions for marble statues 378 Mucilage, to make 404 Muffins, No. 1 46 Muffins, No. 2 46 Muffins, buttermilk 49 Muffins, corn-meal 48 Muffins, drop 47 Muffins, hominy 48 Muffins, potato 48 Muffins, quick 49 Muffins, rice 49 Muffins, water, with eggs... 47 Muffins, water, without eggs 47 Mush 372 Mush and. cheese, baked ... 212 Mush cakes 43 Mush, to fry 68 Mush, to make 67 Mushroom catsup 338 Mushrooms 203 Mushrooms, beef tongue and 175 Mushrooms, to dry 204 Mushrooms, to pickle 339 Muslins, starch for 390 Mutton broth 372 20 PAOE Mutton chops broiled 137 Mutton chops fried 136 Mutton chops stewed 137 Mutton cutlets 138 Mutton, Irish stew of 139 Mutton, or beef, roast 126 Mutton, saddle of 135 Mutton, shoulder of 135 Mutton soup 93 Mutton steak pie 139 Mutton steaks 138 Mutton, stew of 139 Mutton, to boil a leg of .... 134 Mutton, to boil a loin of.... 135 Mutton, to choose 122 Mutton, to roast a leg of.. .. 134 Mutton, to roast a loin of.. . 135 Naples biscuit 289 Nasturtiums, to pickle 342 Netherwood trifle 240 Is ew potatoes, to cook 193 New York black cake 286 Noodles for soup 94 Nougat 375 Nun's puffs 52 Ochre soup 79 Ochres, young, and tomatoes 198 Oil cloth, to wash 401 Oil mangoes 335 Ointment, tar 396 Old mixon sauce 355 Olives, squabs in 171 Omelette, aux croutons 61 Omelette, ham 63 Omelette, kidney 61 Omelette, plain 62 Omelette, rice 63 Omelette, tomato, No. 1 62 Omelette, tomato, No. 2.... 62 Onion sauce 187 Onions and garlic, to prepare 324 Onions, beefsteak smothered in 133 Onions, rabbits with 173 Onions, small white, pickled 338 Onions, to boil 191 Onions, to fry 191 Orange ice 218 Orange jelly 230 Orange marmalade, No. 1. . 309 Orange marmalade, No. 2 .. 309 Orange peel, to preserve ... 310 Orange pudding, No. 1 .... 246 Orange pudding, No. 2 . ... 247 Oranges, whole, preserved.. 308 Ornaments, gilt, to clean.. . 406 Ox tail soup 76 Oyster patties Ill Oyster pie Ill Oyster sauce 186 Oyster sauce, boiled turkey with 156 Oyster soup, No. 1 84 Oyster soup, No. 2 84 Oyster soup, No. 3 95 Oyster toast 68 Oysters, beefsteak with .... 132 Oysters for pat<5 110 Oysters, fricassee of 109 Oysters, fried 110 Oysters in a chafing dish... 109 Oysters, to pickle 370 Oysters, to scallop Ill Oysters, to stew 109 Oysters, turkey with 156 Packing butter 382 Pain perdu 268 CONTENTS. 21 PAGE Paint off window glass, to rub 407 Paint that is not varnished, to clean 386 Panada 373 Pan-cakes 270 Pan-cakes, French 298 Parsley sauce 187 Parsnips, to fry 202 Partridge pie I6S Partridge, to broil a I6S Partridges, boiled 108 Partridges or pheasants in celery 107 Partridges, to choose 124 Partridges, roasted 108 Paste, to make 201 Pastry 242 Patties, oyster Ill Patties, turkey 158 Pavements, to destroy weeds in 385 Peach butter 320 Peach chips 301 Peach cream frozen 217 Peach mangoes 327 Peach pot pie 250 Peaches, brandy, No. 1 . . .. 321 Peaches, brandy, No. 2 .... 322 Peaches, clingstone, pickled 326 Peaches for common use, to preserve 301 Peaches, fresh 302 Peaches, German sweet pic- kled 326 Peaches, stuffed, pickled ... 327 Peaches, whole, preserved. . 301 Peanut taffy 375 Pear marmalade 311 Pears, stewed 312 Pears, sweet pickled 328 PAOK Pears, to preserve 311 Peas, French 205 Peas, green 197 Pepper mangoes 335 Pepper vinegar 356 Peppers, pickled 329 Pheasant, to boil a 169 Pheasant, to broil a 169 Pheasant, to roast a 169 Pheasants or partridges in celery 167 Pheasants, to choose 124 Pickle asparagus, to 341 Pickle, beef 366 Pickle cherries, to 328 Pickle, chow-chow 339 Pickle crabs, to 370 Pickle, green mango 336 Pickle, green tomato 330 Pickle lemons, to 341 Pickle mushrooms, to 339 Pickle nasturtiums, to 342 Pickle oysters, to 370 Pickle pot 329 Pickle Hhrimps, to 370 Pickle walnuts, to, No. 1... 337 Pickle walnuts, to, No. 2... 337 Pickle, yellow 325 Pickles in plain vinegar... 329 Pickles, to make 323 Pickled clingstone peaches . 326 Pickled peppers 329 Pickled small white onions. 338 Pickled tomatoes 330 Pie, beefsteak 131 Pie, chicken 161 Pie, clam 116 Pie, lemon 258, 297 Pie, mutton steak 139 Pie, oyster Ill 22 . CONTENTS. PAGE Pie, partridge 108 Pie, peach pot 250 Pie, shrimp 110 Pie, sweet potato 209 Pies, cherries for 313 Pies, damsons for 307 Pies, mince meat for 204 Pies, rhubarb for 271 Pig, to roast a 142 Pigeons in jelly 170 Pigeons, wild, stewed 107 Pillau 178 Pillau, a, of fish 103 Pineapple, fresh 300 Pineapple, grated 300 Pineapple, sliced 299 Pineapple water-ice 218 Plain custard 232 Plain omelette C2 PlotnbiSre ... ✓ 221 Plum cake, rich 286 Plum pudding, No. 1 243 Plum pudding, No. 2 243 Plum pudding, baked 253 Plum pudding, English.... 244 Plum pudding glace" 220 Plum pudding iced 221 Plum pudding, six months. 244 Plums in brandy 323 Poach eggs, to 63 Pomade divine 393 Pop corn 377 Pop, ginger : 350 Pop, imperial 351 Pop overs 57 Porcupine pudding 253 Pork and beans, baked 144 Pork, fresh, to stew 143 Pork, leg of, stuffed 143 Pork, salt 145 Pork, to choose 123 Pork, to cure 1000 pounds of 357 Porksteak broiled 145 Porksteaks 144 Potato bread 50 Potato cakes 193 Potato muffins 43 Potato paste, baked 243 Potato paste, boiled 243 Potato paste for dumplings. 200 Potato poultice 407 Potato pudding 247 Potato rolls 56 Potato soup 88 Potato starch 396 Potato yeast, No. 1 59 Potato yeast, No. 2 00 Potatoes and codfish 103 Potatoes, fricassee of 192 Potatoes, Irish, to cook 191 Potatoes, Saratoga fried.... 192 Potatoes, sweet, to bake.... 193 Potatoes, sweet, to boil 193 Potatoes, sweet, to fry 193 Potatoes, new, to cook 193 Pot pie, peach 250 Potted herring 367 Potted shad 367 Poultice, potato 407 Poultry house of vermin, to clear a 412 Poultry suggestion 407 Pound cake 286 Pound cake, cocoanut, No. 1 294 Pound cake, cocoanut, No. 2 294 Pound cake for jelly cake .. 277 Pound cake gingerbread .. . 291 Powder, curry 357 Powder, roach 380 Powder, tooth 400 23 Prairie chickens 171 Prepare coffee, to 69 Prepare fruit for cake, to... 290 Prepare herbs for drying, to 402 Preserve blackberries, to. .. 319 Preserve, citron 305 Preserve colors, to 402 Preserve, crab apple 316 Preserve currants in bunches, to 313 Preserve, damson 307 Preserve fresh figs, to 299 Preserve, green gage 307 Preserve, green rose pepper 318 Preserve, green tomato .... 313 Preserve Morello cherries, to 314 Preserve orange peel, to.. .. 310 Preserve peaches for com- mon use, to 301 Preserve pears, to 311 Preserve, pumpkin 316 Preserve, quince 317 Preserve scarlet cherries, to. 314 Preserve strawberries, to .. . 315 Preserve, tomato 318 Preserved apples 303 Preserved Florida oranges. . 308 Preserved limes 311 Proud flesh, to remove 410 Prune pudding 260 Pudding, almond, No. 1 ... 200 Pudding, almond, No. 2 ... 201 Pudding, apple, No. 1 249 Pudding, apple, No. 2 249 Pudding, arrowroot 248 Pudding, baked bread 254 Pudding, baked bread and butter ;252 Pudding, baked Indian meal 202 Pudding, baked plum 253 TAGE Pudding, batter 257 Pudding, blackberry 251 Pudding, boiled 209 Pudding, bread 209 Pudding, boiled bread 245 Pudding, bread lemon 201 Pudding, cake 257 Pudding, cardinal 256 Pudding, cheese 213, 255 Pudding, chicken 100 Pudding, chocolate 207 Pudding, cocoanut, No. 1 .. 245 Pudding, cocoanut, No. 2 .. 245 Pudding, cocoanut, No. 3 . . 246 Pudding, corn 200 Pudding, country 259 Pudding, cream, No. 1 202 Pudding, cream, No. 2 262 Pudding, custard 254 Pudding, domestic 272 Pudding, dried fruit 250 Pudding, dried peach 250 Pudding, English plum.... 244 Pudding, Eve's 253 Pudding, favorite 251 Pudding, Indian, No. 1 .... 259 Pudding, Indian, No. 2 259 Pudding, lemon, No. 1 246 Pudding, lemon, No. 2 246 Pudding, marrow 252 Pudding, meringue 255 Pudding, orange, No. 1 246 Pudding, orange, No. 2 .. .. 247 Pudding, plum, No. 1 243 Pudding, plum, No. 2 243 Pudding, porcupine 253 Pudding, potato 247 Pudding, prune 206 Pudding, Queen's 254 Pudding, quince 251 24 CONTENTS. Pudding, rice, No. 1 248 Pudding, rice, No. 2. 249 Pudding, rice, No. 3 249 Pudding, rice lemon 267 Pudding, sago 248 Pudding, sauce for, No. 1 . . 268 Pudding, sauce for, No. 2 . . 268 Pudding, sauce for, No. 3 .. 268 Pudding, six months plum . 244 Pudding, snow 260 Pudding, souffle 256 Pudding, sweetmeat 267 Pudding, tapioca 247 Pudding, toasted rusk 257 Pudding, transparent 257 Pudding, Tyler 267 Pudding, Yankee bread.... 266 Puddings, bath 264 Puddings, directions for making 241 Puffs 271 Puffs, lemon honey for 271 Puffs, nun's 52 Pumpkin preserve 316 Punch, Boman, No. 1 219 Punch, Roman, No. 2 219 Punch, Boman, for 12 persons 220 Punch, tea 352 Queen's cake 276 Queen's pudding 254 Quick muffins 49 Quince blanc manger 236 Quince preserve 317 Quince pudding 251 Rabbit, to roast a 173 Rabbits, brown fricassee of. 161 Rabbits, white fricassee of.. 161 Rabbits with onions 173 Raisin bread cake 280 Ramakins 213 Raspberry jam 315 Raspberry jelly 315 Raspberry vinegar 348 Receipt to clean silver 391 Reed birds, to cook 170 Refrigerator, to sweeten a.. 412 Remarks relative to fish ... 107 Remove corns, to 379 Remove grease spots, to.... 385 Remove proud flesh, to .... 410 Rhubarb for pies 271 Ribbons, to clean 380 Rice, bread 51 Rice cakes, No. 1 41 Rice cakes, No. 2 42 Rice croquettes 213 Rice lemon pudding 267 Rice milk 241 Rice muffins 49 Rice omelette 63 Rice pudding, No. 1 248 Rice pudding. No. 2 249 Rice pudding, No. 3 249 Rice, to boil 213 Rice waffles 38 Rich plum cake 286 Ripe tomato sauce 332 Risen corn bread 51 Roach powder 380 Roast beef or mutton 126 Roasted eggs 67 Roasting, directions for • ... 184 Robert Lee jelly cake 279 Rook fish, souse of 368 Rock fish, to bake small ... 100 Rock fish, to dress like crabs 99 Rolls, No. 1 54 Rolls, No. 2 54 CONTENTS. 25 PAGE Rolls, No. 3 55 Rolls, beefsteak 131 Rolls, egg 56 Eolls, French 55 Eolls, Grafton 50 Kolls, potato 50 Eolls, sweet 55 Roman punch, No. 1 219 Eoman punch, No. 2 219 Roman punch for 12 persons 220 Roofs, fire-proof 384 Roses, tincture of 392 Rosettasoup 78 Round of beef, to spice a, No. 1 359 Round of beef, to spice a, No. 2 360 Rusks, No. 1 53 Rusks, No. 2 54 Rusk pudding, toasted 257 Russian jelly 228 Rust from iron pots, to re- move 401 Rye batter cakes 43 Saddle of mutton 135 Saddle of venison 172 Sago cream 374 Sago jelly 230 Sago pudding 248 Salad, cold fowl 206 Salad, cold potato 205 Salad, cold slaw, No. 1 206 Salad, cold slaw, No. 2 207 Salad, crab 206 Salad, crabs for 114 Salad dressing 205 Salad dressing of raw egg . . 207 Saleratus cake 291 Saleratus, or clabber cakes.. 44 PACK Sally Lunn 53 Salmon, to boil 101 Salsify, to bake 199 Salsify, to fry 200 Salsify, to prepare 199 tjuldifY, tOstew 199 Salt lish, to soak 105 Salt pork 145 Salted fish, to dress 106 Salve, lip 391 Sand tarts 292 Saratoga fried potatoes 192 Sauce, a fine fish 355 Sauce, brown, a gravy for .. 187 Sauce, brown onion 203 Sauce, caper. 186 Sauce, celery 185, 203 Sauce, cold 269 Sauce, drawn butter 203 Sauce, egg 186 Sauce, fish 108 Sauce for calf's head 150 Sauce for pudding, No. 1... 263 Sauce for pudding, No. 2... 208 Sauce for pudding, No. 3... 268 Sauce, fruit 1S9 Sauce, German 325 Sauce, green tomato 331 Sauce, mint 187 Sauce, old mixon 355 Sauce, onion 187 Sauce, oyster 186 Sauce, parsley 187 Sauce, ripe tomato 332 Sauce, shrimp 116 Sauce, tomato 204, 356 Sauce, white, a gravy for.. . 187 Sauce, white onion 204 Sauer kraut, to cook 208 Sauer kraut, to make 208 2<6 Sausage meat, No. 1 302 Sausage meat, No. 2 303 Sausages, smoked 302 Savage bread 52 Savoy biscuits 285 Scarlet cherries, to preserve 314 Scotch cakes 287 Scramble eggs, to 03 Scrap jars 408 Shad, baked 99 Shad, barbacued 98 Shad, potted 307 Shad, to boil 98 Shad, to broil 99 Shad on a plank, to cook... 98 Shad, to corn 108 Sherbet 219 Sherry cobler 353 Shin of beef soup 77 Shirts and colors, to give a gloss to 390 Short cake 45 Shoulder of mutton 135 Shrewsbury cakes, No. 1 ... 282 Shrewsbury cakes, No. 2 .. . 282 Shrimp pie 110 Shrimp sauce 110 Shrimps, to pickle 370 Shrub, currant 346 Shrub, fox grape 349 Silver cake 295 Silver, receipt to clean 391 Six months plum pudding. . 244 Slaw, hot 205 Sliced cucumbers 342 Sliced pineapple 299 Small white onions pickled. 338 Smoked fish, to broil 105 Smoked sausages 362 Snipe and woodcock, to roast 170 PAOI Snow pudding 200 Soda, chloride of, to prepare 385 Soft crabs, to fry 113 Soft gingerbread 283 Soft soap, to make 388 Sore throat, gargle for 393 Souffle pudding 256 Sounds and cod tongues.... 104 Soup, artichoke 89 Soup, beef 76 Soup, browning for 80 Soup, calf'8 head, No. 1.... 81 Soup, calf's head, No. 2 82 Soup, chicken, No. 1 83 Soup, chicken, No. 2 83 Soup, chicken, No. 3 83 Soup, clam, No. 1 85 Soup, clam, No. 2 85 Soup, corn 88 Soup, crab 84 Soup, D.xie 92 Soup, eel 91 Soup, French, No. 1 75 Soup, French, No. 2 76 Soup, French bean 90 Soup, French gravy 75 Soup, gravy 78 Soup, green pea 91 Soup, gumbo, with crabs ... 85 Soup, knuckle of veal 81 Soup, maccaroni 93 Soup, mock turtle 87 Soup, mutton 93 Soup, noodles for 94 Soup, ochre 79 Soup, ox-tail 76 Soup, oyster, No. 1 84 Soup, oyster, No. 2 84 Soup, oyster, No. 3 95 Soup, potato 88 27 Soup, rosetta 78 Soup, Bhin of beef 77 Soup, split pea 90 Soup, suet dumplings for... 91 Soup, to make 73 Soup, tomato 88 Soup, tomato paste for 94 Soup, turtle 86 Soup, veal 80 Soup, vegetable 91 Soup, white, stock for 80 Soup, white, with maccaroni 79 Sume cheese 303 Souse feet 36C Souse feet, to fry 68 Souse of rock fish 368 Souse, to fry 179 Spanish buii3 280 Spanish cream 224 Spureribs 144 Spice a round of beef, to, No. 1 359 Spice a round of beef, to, No. 2 360 Spiced tongues 174 Spinach & la mode, No. 1 . . 19") Spinach a la mode, No. 2 . . 195 Split pea soup 90 Sponge cake, No. 1 288 Sponge cake, No. 2 288 Sponge cake for jelly cake.. 277 Squabs in olives 171 Squabs, to broil 171 Stpiash or cymblings 196 Stain floors walnut color, to. 388 Stains, ink, to extract 406 Stains out of white clothes, to take 389 Staining floors 387 Stale bread, to freshen 59 PAOE I Starch for muslins 390 Starch, potato 396 Starch, to make 403 Statuary marble, to clean.. . 378 Steaks, mutton 138 Steaks, rump, stewed ...... 132 Steaks, venison 172 Stew for cold meats, a 183 Stewed beef, No. 1 125 Stewed beef, No. 2 126 Stewed cheese 210 Stewed codfish 102 Stewed liver 181 Stewed pears 312 Stewed tomatoes 199 Stock for white soup 80 Stove, to keep bright a 378 Strawberry syrup 319 Strawberries, to preserve ... 315 String beans 197 Stuffed eggs 65 Stuffed peaches pickled .... 327 Sturgeon, to bake 106 Substitute for cream, a 408 Suet dumplings for soup ... 94 Sugar cakes, No. 1 283 Sugar cakes, No. 2 283 Sugar for preserving, to clarify 319 Sweet pickled cantelopes.. . 328 Sweet pickled damsons 341 Sweet pickled peaches, Ger- man 326 Sweet pickled pears 328 Sweet potato pie 209 Sweet potatoes, to bake .... 193 Sweet potatoes, to boil 193 Sweet potatoes, to fry 193 Sweet rolls 55 Sweet soda cakes 283 28 CONTENTS. Sweet wafers 57 Sweetbread croquettes 154 Sweetbreads, baked 132 Sweetbreads, ragout of 154 Sweetbreads, to dress 153 Sweetbreads, white , 152 Sweetbreads with knuckle of veal 152 Sweetbreads with tomatoes . 153 Sweeten a refrigerator, to.. . 412 Sweetmeat pudding 207 Swiss cream 227 Syrup, blackberry 346 Syrup, kmon 350 Syrup, strawberry 349 Taffy, lemon 376 Taffy, peanut 375 Take off a film, to 394 Take out ink stains, to 389 Take out iron mould, to.... 397 Tallow candles, to make, No. 1 395 Tallow candles, to make, No. 2 «... 395 Tapioca pudding 247 Tar ointment 396 Tarts, sand 292 Tea punch 352 Tea, Russian mode of making 72 Tea, to make 72 Terrapins, to dress, No. 1... 112 Terrapins, to dress, No. 2.. . 112 Terrapins, to dress, No. 3... 112 Terrapins, veal dressed like. 150 Tincture of roses 392 Tin ware, to clean 405 Toast bread 58 Toast, fried 263 Toast, ham 176 Toast, milk Toast, oyster Toast, water Toasted rusk pudding.... To cook shad on a plank. To cure twelve hams To fry liver To make cider, No. 1.... To make cider, No. 2.. . . To make tallow candles, No. 1 To make tallow candles, No. 2 To make tea Tomato catsup, No. 1 Tomato catsup, No. 2 Tomato figs Tomato omelette, No. 1.. .. Tomato omelette, No. 2.... Tomato paste for soup Tomato preserve Tomato sauce 204, Tomato sauce, beefsteak with Tomato, small, round, or ob- long, to pickle the Tomato soup Tomato soy Tomato wine Tomatoes and young ochres Tomatoes, baked, No. 1.. .. Tomatoes, baked, No. 2.... Tomatoes, chicken dressed with Tomatoes, fish with Tomatoes for winter use, to keep Tomatoes forced Tomatoes, fresh, to keep.... Tomatoes, fried FAOC 69 68 372 257 . 93 358 . C9 353 353 395 395 72 332 333 293 62 62 94 318 350 132 330 88 350 349 193 193 19S 158 105 333 198 3.13 199 CONTENTS. 29 PAGE Tomatoes, German pickled . 331 Tomatoes, pickled 330 Tomatoes, stewed 199 Tomatoes, sweetbreads with. 153 Tomatoes, veal cutlets in... 149 Tongue, beef, and mush- rooms 175 Tongue, fresli beef, stewed.. 174 Tongue, fresh beef, to bake a 170 Tongue, to cook a 175 Tongue, mince meat with .. 264 Tongues, spiced 174 Tootli powder 400 To pickle the small, round, or oblong tomato 330 Transparent pudding 257 Tripe, to boil 178 Turkey, a, boiled and then baked 158 Turkey, boiled, with oyster sauce 156 Turkey, devilled 157 Turkey or chicken, to boil a 155 Turkey or chicken, to roast a 154 Turkey, to bone a 157 Turkey, to choose 124 Turkey with oysters 156 Turn overs 258 Turnips 208 Turtle soup 86 Tyler pudding 267 Vanilla icecream 217 Varnish, furniture 387 Veal croquettes 151 Veal cutlets 148 Veal outlets in tomatoes. ... 149 Veal dressed like terrapins . 150 Veal, fillet of, stewed 147 Veal force-meat balls 151 PAOg Veal, knuckle of, sweetbreads with 152 Veal, loin of 148 Veal pate" 150 Veal, ragout of the breast of 147 Veal, rolled breast of 145 Veal, rolled, with olives .. . 146 Veal soup 80 Veal, stuffed fillet of 148 Veal, to choose 121 Vegetable soup 91 Vegetables, directions for... 190 Vegetables, to clean 204 Vegetables, to green 204 Vellot of chicken 163 Velvet cream iced 217 Venison 172 Venison, a gravy for 188 Venison, a stew of 172 Venison, a saddle of 172 Venison steaks 172 Venison, to choose 123 Vermin, to clear a poultry house of- 412 vinegar, blackberry 346 Vinegar, herbs in 383 Vinegar, pepper 356 Vinegar, pickles in plain... 329 Vinegar, raspberry 348 Vinegar, to make 342 Wafers 57 Wafers, buttered 57 Wafers, sweet 57 Waffles, No. 1 37 Waffles, No. 2 37 Waffles, No. 3 37 Waffles, No. 4 38 Waffles, No. 5 38 Waffles, corn 38 30 CONTENTS. Waffles, rice 38 Walls, to cure dampness in. 401 Walls, whitewashed, to clean 412 Walnut catsup 338 Walnut color, to stain floors 388 Walnuts, to pickle, No. 1 .. 337 Walnuts, to pickle, No. 2 .. 337 Warts, to destroy 408 Wash blankets to 397 Wash linens, to 397 Wash oil cloth, to 401 Wash windows, to 401 Wash woollen bed clothing, to 409 Wash woollen goods, to. ... 397 Washington breakfast cakes 43 Water, apple 373 Water, barley 373 Water ice, pineapple 218 Water muffins with eggs ... 47 Water muffins without eggs. 47 Water, toast 372 Watermelon rind 306 Waverly jumbles 281 Weeds in pavements, to de- stroy 385 Welsh rarebit 212 Westphalia mode of curing hams 359 Whey, wine 373 Whips 239 White cake 290 White clothes, to take stains out of 3S9 White lemon cream 226 White mountain cake 275 White mountain jelly cake. 278 White onion sauce 204 White silk lace, to cleanse . 411 White soup with maccaroni 79 Whiten clothes, to 390 Whitewash, a brilliant 398 Whitewash that will not rub off 399 Whitewashed walls, to clean 412 Whole cucumbers, No. 1... 344 Whole cucumbers, No. 2... 344 Whole oranges preserved... 308 Whole peaches preserved... 301 Wild pigeons, stewed 167 Window glass, to rub paint off 407 Windows, to wash 401 Wine, blackberry 345 Wine blanc manger 234 Wine, currant 346 Wine, grape 349 Wine, lemon cream 227 Wine, tomato 349 Wine, to mull 265 Wine whey 373 Woodcock and snipe, to roast 170 Woollen bed clothing, to wash 409 Woollen goods, to wash.... 397 Worms from dried fruit, to keep 411 Yankee bread pudding .... 266 Yeast, dry 60 Yeast, potato, No. 1 59 Yeast, potato, No. 2 60 Yellow blanc manger 235 Yellow mangoes 334 Yellow pickle 325 WEIGHTS AND MEASURES. AVOIRDUPOIS WEIGHT. 18 drams make 16 ounces make 23 pounds make 4 quarters, or 112 pounds, make 20 hundred make 1 ounce. 1 pound. 1 quarter of a hundred. 1 hundred. 1 ton. LIQUID MEASURE. 4 gills make 2 pints make 4 quarts make 63 gallons make 2 hogsheads make 2 pipes make 1 pint. 1 quart. 1 gallon. 1 hogshead. 1 pipe or butt. 1 ton. DRY MEASURE. 2 pints make 8 quarts make 4 pecks make 1 quart of flour weighs 1 quart of cornmeal weighs 1 quart of soft butter weighs 1 quart of loaf sugar weighs 1 quart of powdered sugar weighs 1 quart of brown sugar weighs 10 eggs weigh 1 gallon is 2 gallons make 4 gallons make 8 gallons make 1 quart. 1 peck. 1 bushel. 1 pound. 1 pound 2 ounces. 1 pound 1 ounce. 1 pound. 1 pound 1 ounce. 1 pound 2 ounces. 1 pound. 1 half of a peck. 1 peck. 1 half of a bushel. 1 bushel. LIQUID MEASURE. 16 table-spoonfuls make 1 half of a pint. 8 table-spoonfuls make 1 gill. 4 table-spoonfuls make 1 half of a gill. 1 common sized tumbler holds 1 half of a pint. 1 common sized wine-glass holds 1 half of a gill. 1 common sized table-spoonful of salt is one ounce. (31) THE QUEEN OF THE KITCHEN. BREAKFAST. To Make Loaf Bread. 1. Good, light, wholesome bread can easily be made if attention is paid to the mixing of the necessary ingredients, and the dough be properly kneaded. In summer, it must be set in a cool place to rise, or it will become sour. In winter it should be wrapped in a clean blanket kept for the purpose, and put where it will not become chilled. In summer, or warm weather, if intended for breakfast, dp not make up the dough until 9 o'clock, but in cold weather set it to rise as early as 6 o'clock in the afternoon. In the morning, take the dough out of the pan and work it until it becomes soft, then work in it a, small piece of lard or butter; this makes the crust crisp when it is baked. When the dough has been 2 (33) 34 TIIE QUEEN OF TIIE KITCHEN. kneaded so that a piece of it will break off crisp, divide it into loaves, and put into bread pans to rise for the second time; it will take about 2 hours; if the weather is cold place it near the fire and cover it with a clean cloth; if kept too warm it will sour. When a thin crust has formed upon the dough, put it into the oven to bake; first put it where the heat is moderate for 20 minutes and then remove it to a hotter part of the oven: the heat should not be great for bread baking. When the bread is of a light brown color and the bottom is well baked, open the oven door and let the bread remain in the oven 20 minutes to soak. When baked, wrap each loaf separately in a coarse towel, and stand them up on end to cool slowly. Even when cold, bread is best kept wrapped in a towel. Keep the fire to a steady heat whilst baking. If dough is allowed to freeze, it is not fit for use. To test the oven for baking, put some flour, or a little piece of dough in the oven; if it burns, the oven is too hot, but if it turns slowly a good brown color, then put your bread in. If flour intended for either bread or cakes is sifted and placed near enough to the fire to dry without browning, the bread will be much lighter. In the following receipts, where yeast is required, it means home-made yeast, as given in receipts. Where BREAKFAST. 35 milk is required it means sweet milk, unless otherwise designated. If the dough for loaf bread, light bread, or cakes is sour in the morning, dissolve a little soda in sweet milk and add before baking Graham Bread. 2. 1 quart of new milk, i cup of new yeast, and i cup of molasses, or 1 pint of bread sponge, with milk and molasses. Stir in Graham meal until stiff; let it rise, and bake it for I of an hour; never mould as for fine flour bread. When the meal is coarse, as is best for pudding, stirring in a cup of shorts or fine flour will make it less harsh. This is an excellent bread for dyspeptics, wholesome and easily digested. Loaf Bread, No. L 3. 4 quarts of flour, 1 tea-spoonful of salt, 2 tea-cups of home-made yeast, 7 tea-cups of milk-warm water. Mix and work well these ingredients, reserving half the flour to work the dough in the morning. First take the flour, mix with it the salt; then make a hole in the middle of it, and pour in the yeast, and then gradually mix in the warm water; work well for half an hour, and set it in a warm place over night; in the morning work it again, adding, gradually, the reserved flour; when 36 THE QUEEN OF THE KITCHEN. the dough is spongy, put it in the pan3, and set them a short distance from the stove for two hours; after this second rising, put it in the oven to bake. Loaf Bread, No. 2. 4. 3 large potatoes well boiled and mashed; when cool, add to them 1 tea-cup of lively yeast; this must be done at noon, and set before the fire to lighten until night, then pour it upon 3 pints of sifted flour; add 1 tea-spoon of butter and 1 of salt. Mix all together with 1 pint of tepid water, and then sift into the mixture 1 pint of flour; set it to rise until the morning, when it is to be worked and set to rise according to directions given to make Loaf Bread. Loaf Bread, No. 3. 5. To make bread without yeast, take 1 pint of milk or warm water, 2 tea-spoons of salt. Stir in flour enough to make a paste as thick as griddle-cake dough. Put this paste in a tin bucket, and set it in a pot of warm water near the stove, where the water will keep milk- warm. If kept at an even temperature, in 4 or 5 hours the paste will rise like yeast; then pour it upon a quart or more of sifted flour, so as to make it the consistency of dough; work BREAKFAST. 37 it and put it in the pans it is to be baked in, and set them in a warm place; cover with a cloth until they are risen, then bake in a quick oven. A piece of lard or butter the size of a walnut worked in each quart of flour is an improvement. Waffles, No. L 6. 1 quart of milk, 2 pounds of flour, i pound of butter, 4 eggs, 4 tea-spoons of good yeast. Mix at night; make the milk a little warm; melt the butter. First beat the eggs very light, add the milk and butter, and then stir in the flour; stir in the yeast last. Beat all well together until the bubbles rise to the top of the mixture. Set to rise over night; do not stir the mixture in the morning. The irons should be well heated before you commence to bake. Waffles, No. 2. 7. 1 quart of milk, 2 quarts of flour, 1 table-spoon of butter, 5 eggs, 3 table-spoons of lively yeast, 1 tea-spoon of salt. Mix and make according to above directions. Waffles, No. 3. 8. To 2 tea-cups of small hot hominy, add 1 table-spoon of butter; when cold mix in 1 tea- cup of wheat flour, a little salt, and 3 eggs well 38 THE QUEEN OF THE KITCHEN. beaten. Stir in enough milk to make a stiff batter. Waffles, No. 4. 9. Quick waffles can be made with 1 pint of milk, 3 eggs, 1 quart of wheat flour, 1 table- spoon of melted butter, i tea-spoon of salt. Mix as for waffles No. 1, and bake them im- mediately. Waffles, No. 5. 10. Quick waffles, take 1 pint of butter- milk, 1 pint of sifted flour, 1 table-spoon of butter, 2 eggs, 1 tea-spoon of soda. Serve as soon as baked, or they will not be good Corn Waffles. 11 1 quart of milk, 1 h pints of corn meal, 3 eggs, 1 table-spoon of butter, and 1 of lard. Pour the milk, boiling hot, upon the meal, mix in the butter and lard, beat the eggs, and add to them one tea-spoon of salt, and bake immediately. Rice Waffles. 12. 1 quart of boiled rice, 1 quart of milk, 1 quart of flour, 1 table-spoon of butter, 3 eggs, 1 tea-spoon of salt, i tea-cup of yeast. Mix together the milk and flour; then stir in the rice and the eggs beaten light; put in the yeast last. BREAKFAST. 39 Flannel Cakes, No. 1. 13. Not quite a pint of flour, 2 eggs, i pint of milk, and i tea-cup of yeast, 1 tea-spoon of salt, and 1 of butter. Beat the eggs very light, melt the butter in the milk and add it; then stir in the flour and salt, and beat in the yeast last. Beat the mixture until it bubbles, then let it stand over night to rise. In the morning bake them on a heated griddle ; don't use much grease on the griddle or it will prevent the cakes from browning nicely. A soap-stone griddle is the best for cakes of all kinds, as it does not re- quire to be greased. Flannel Cakes, No. 2. 14. Can be made by taking a cupful of the dough of loaf bread and thinning it with a pint of milk, beat light 2 eggs, and add them; then stir in enough flour to make them the consistency of flannel cakes. Let it rise, and bake as above. Should the batter become sour, a i tea-spoon of soda dissolved in a little cold milk, and then stirred in just before baking, will remedy it. Buckwheat Cakes, No. 1. 15. 1 quart of buckwheat meal, i pint of cornmeal, 1 tea-spoon of salt, 4 table-spoons of 40 yeast. Mix together with milk-warm water until the batter is the consistency of muffin batter. Then beat it well for 15 minutes, and set it in a warm place to rise over night. If the batter should be sour in the morning, dis- solve a tea-spoonful of saleratus in warm water and stir into it; do not beat the batter. Have the griddle well heated before baking the cakes; 2 eggs well beaten and added to the mixture at night, is an improvement. Buckwheat Cakes, No. 2. 16. Mix 1 quart of buckwheat meal as if you intended to rise it with yeast; then take 1 tea-spoon of soda, dissolve in it i wine-glass of water, also 1 tea-spoon of tartaric acid in like manner, the water slightly warmed. First pour the soda preparation into the batter, and then the acid, and beat them well together, and in 5 minutes it will be fit for use. Buckwheat Cakes, No. 3. 17. To 1 quart of buckwheat meal add 6 tea-cups of warm water, 1 tea-spoon of salt, and 1 tea-cup of yeast. Beat the mixture for 15 minutes and put it in a warm place. Eggs are an improvement. Have the griddle quite hot before you commence to bake the cakes. BREAKFAST. 41 Buttermilk Cakes, No. L 18. 1 pint of buttermilk, 1i pints of flour, 1 tea-spoon of saleratus. Add enough milk to make the batter the consistency of muffin batter, bake them on a heated griddle, and serve immediately. Buttermilk Cakes, No. 2. 19. 1 quart of flour, 1 tea-spoon of soda, 1 of salt, 1 table-spoon of butter, or lard. Mix with buttermilk to a soft dough; work it until the dough is smooth; roll them out about an inch thick; cut out with the top of the dredg- ing box; prick with a fork, and bake them in a quick oven. Corn Cakes. 20. 1 quart of meal, 4 eggs, 1 pint of milk, i pint of water, 1 table-spoon of lard, or butter. Beat the eggs; add the milk and water; stir in the meal slowly; mix in the butter; 1 tea-spoon of salt. Bake on a heated griddle. Rice Cakes, No. L 21. Melt i pound of butter in 3 pints of milk, stir in 2 table-spoons of wheat flour, and as much rice flour as will make a stiff batter; add 2 eggs well beaten, 1 tea-cup of yeast, 1 tea-spoon of salt. Bake on the griddle. 42 THE QUEEN OP THE KITCHEN. Rice Cakes, No. 2. 22. Ib pints of cold boiled rice; soak for an hour in warm water enough to cover it. When ready to use, mash the'rice, add to it 2 eggs, well beaten, 1 quart of flour, 1 tea-spoon of salt, and 1 quart of milk. The batter should not be very thick. If sour milk is used, 1 tea-spoon of soda should be dissolved and stirred in just before baking. Have the griddle well heated. Buttermilk is excellent in these cakes. Hominy Cakes. 23. 1 pint of cold boiled hominy, 1 pint of flour, 2 eggs, 1 quart of milk, 1 table-spoon of lard or butter. Mash the hominy, mix in the flour, then the eggs and milk. Mash the butter with the hominy. Beat all well together, and add 2 table-spoons of yeast. Set to rise, and bake on the heated griddle. Bread Cakes. 24-. Take 1 quart of sweet stale loaf bread, and cover it with either milk or water; let it soak over night; in the morning beat 2 eggs, and stir in it. Beat all well together; if too thin, add a little flour to make it the proper con- sistency for baking. Bake on a heated griddle. If nicely made, these cakes are superior to flannel cakes. BREAKFAST. 43 Rye Batter Cakes. 25. Warm 1 pint of milk, add to it 2 eggs well beaten, 1 tea-spoon of salt, add enough rye flour to make a thin batter. Just before baking, stir in 1 tea-spoon of soda, dissolved in water, and bake on a griddle. Serve immediately. Washington Breakfast Cakes. 26. 3 eggs, 1 pint of milk, 1 pint of flour, 1 tea-spoon of butter. Beat all well together and add 2 table-spoons of yeast. Set to lighten in a warm place. Put in greased tins and bake in a quick oven. Beat the eggs light before adding them to the other ingredients. Mush, Cakes. 27. 1 pint of corn-meal, boil half of it to a mush; when nearly cold, add 2 eggs beaten light, 1 table-spoon of butter, 1 gill of milk, and then the rest of the meal. Drop a table-spoon- ful at a time on the griddle, or bake them in greased tins. Cream Cakes with. Eggs. 28. 4 eggs, 1 quart of cream, 2 quarts of flour, 1 tea-spoon of salt. Beat the eggs very light, and stir in the cream a little at a time. Dissolve a tea-spoon of saleratus in as much vinegar as will cover it, and stir it into the 44 mixture. Bake in muffin-rings and serve hot. Sour cream is the best to use; it will make them lighter. Cream Cakes without Eggs. 29. 1 pint of cream, li pints of flour, 1 tea- spoon of salt, 1 tea-spoon of saleratus, dissolved in 1 tea-spoon of warm water. The batter to be dropped from a spoon and baked, either inside the oven or on the griddle. It must be the consistency of muffin batter. Do not stir it after adding the saleratus. Saleratus or Clabber Cakes. 30. 1 pint of clabber, 1 tea-spoon of sale- ratus, 1 table-spoon of butter, 1 pint of flour; if not stiff enough add a little more flour to the batter. Bake in muffin-rings and let them re- main in the oven until soaked, or they will be clammy. 1 tea-spoon of salt. Bake in a quick oven. Breakfast Cakes. 31. 1 pound of flour, i pound of butter mel- ted in i pint of milk; stir in the flour, mix in 2 table-spoons of yeast, or half of a yeast cake. Stir all well together, and cover the vessel in which they have been made over night; if in summer, put them in the cellar. An hour before breakfast cut out the cakea BREAKFAST. 45 with the top of the dredging-box, having first rolled out the dough on the board. Let them remain until ready to bake; they will take 20 minutes to bake. This quantity will make 2 dozen cakes. Billy Bussy Cakes. 32. 1 quart of flour, 4 eggs, 1 table-spoon of butter, one of lard. Beat the eggs in a pint bowl, then fill it up with cold milk, and pour it gradually upon the flour, stirring well. 1 tea-spoon of salt. Work the dough a little; if worked too much it will fall. Roll them half an inch in thickness, cut out with the top of the dredging-box, and bake in a quick oven. Short Cake. 33. 1 pound of flour, i pound of butter, 1 tea-spoon of salt; rub the butter well in the flour, and mix it with milk or water to the consistency of biscuit dough. Handle it as little as possible. When well mixed roll it out on the board, and cut into shape with the top of the dredging-box. Mix them in a cool place, and bake in a quick oven. If not wanted rich, i pound butter will answer. 2 eggs can be beaten and added, if liked. Prick the cakes with a fork. 46 THE QUEEN OF THE KITCHEN. Johnny Cake. 34. U pints of corn meal, make it into a soft dough with milk or water, 1 tea-spoon of salt, and 1 of butter. Mix all well together, and then spread the dough an inch thick upon an oak board and set it before the fire; when nicely browned on one side, turn the cake so as to brown on both sides. Send to the table while hot. Muffins, No. L 35. 1 pint of flour, the white of 1 egg, 2 table-spoons of yeast, about i pint of milk and water mixed. Beat the egg very light, add the yeast and mixed water and milk, and stir in the flour slowly, 1 tea-spoon of salt. Beat well until it bubbles; set to rise; and bake in the morning in greased tins. Muffins, No. 2. 36. 1 quart of milk, 4 eggs, very nearly 2 quarts of flour, i tea-cup of yeast, 1 tea- spoon of salt, 1 table-spoon of butter melted in the milk, eggs beaten and added, then stir in the flour and yeast. Beat all together until the batter bubbles, and set to rise in a warm place. Bake in greased tins half filled with batter. BREAKFAST. 47 Drop Muffins. 37. 2 eggs, li pints of milk or water, 1 tea- spoon of butter, 1 of salt, 1 tea-cup of yeast. Stir 2 quarts of flour into this mixture, after having beaten the eggs. In the morning don't stir the batter, but drop it a spoonful at a time in a dripping pan and bake. Use 2 light quarts of flour, or the muffins will be too stiff, when baked. Bake them in rather a quick oven for half an hour. Water Muffins without Eggs. 38. 1 quart of flour, 1 dessert-spoon of but- ter, and one of lard, 1 gill of water, not quite milk warm, 1 gill of yeast, i tea-spoon of pearl- ash. Mix all well together at night, and in the morning drop the batter with a spoon upon a heated griddle. When mixed at night, the batter should be thick enough to move a spoon in. Water Muffins with Eggs. 39. 1 quart of flour, nearly a pint of water, 2 eggs, 3 table-spoons of yeast, 1 tea-spoon of salt. Beat the eggs very light; add the water and fl >ur, beating all the time; then add the yeast, and beat until they leave the spoon. Wet the spoon, dip it in the batter, and drop a spoonful on the griddle and bake. 48 THE QUEEN OF THE KITCHEN. Corn Meal Muffins. 40. 1 quart of meal, 1 quart of milk, 3 eggs, 1 tea-spoon of salt, 1 table-spoon of butter. Beat the eggs; melt the butter in half the milk, and pour the other half, boiling hot, upon the meal; then stir the two together. They can be baked either in spoonsful or in rings. Sift the meal, and if soda is liked, add a little dissolved in sweet milk. Potato Muffins. 41. Boil 3 good-sized potatoes; mash them while hot; mix in 1 table-spoon of butter, 1 tea- spoon of salt, add a little water, and mix it to the consistency of starch; add 2 eggs, well beaten, 1 tea-spoon of soda, dissolved in water, a cupful of yeast, add 3 pints of flour. Mix all these well together, adding 1 pint of warm water. Put the soda in last, or make up at night without soda. Set to rise, and bake in greased rings. Hominy Muffins. 42. Stir 1 table-spoon of butter in 2 table- spoons of hot hominy, 4 table-spoons of flour, 1 tea-spoon of salt. Mix with milk to a batter; bake in greased tins, in a quick oven. Mix the hominy, butter, and flour into a paste; beat up 2 eggs, and add them; then beat in the milk. BREAKFAST. Bice Muffins. 43. 3 eggs, li pints of flour, 2 pints of milk, 1 pint of boiled rice, stir in the rice while it is hot, 1 table-spoon of butter, i tea-spoon of salt, 2 table-spoons of yeast. Let the rice cool before mixing with the other ingredients. Beat all well together, and set to rise. Bake in greased tins. Quick Muffins. 44. 1 pint of sour milk or buttermilk, 1 pint of flour, 1 table-spoon of butter, 2 eggs. Mix them well, and just before baking add 1 tea-spoon of saleratus or soda dissolved in a little sweet milk, then bake and serve im- mediately. Buttermilk Muffins. 45. 1 quart of flour, mix in it 1 tea-spoon of cream of tartar, 1 quart of buttermilk, mix with it 1 tea-spoon of soda, 1 table-spoon of butter. Mix the butter in the flour, then beat in the buttermilk, beat it all well together; 1 teaspoon of salt. Bake in greased tins or muf- fin-rings. Serve while hot, or they will be clammy. Corn Bread, No. 1 . 46. 1 quart of corn meal, 1 table-spoon of melted lard, 1 tea-spoon of salt, i tea-spoon of 3 50 THE QUEEN OF THE KITCHEN. saleratus, i tea-cup of sour cream; thin this mixture with milk and add 2 eggs, beaten light. Bake in roll-pans. Corn Bread, No. 2. 47. Rub well together 1 quart of meal, i pound of butter; then add 1 quart of milk, and stir until fre^ of lumps; beat 4 eggs light, and stir in the mixture; 1 tea-spoon of salt. Bake as soon as well mixed. Potato Bread. 48. Boil 6 large Irish potatoes, peel and mash them through a sieve or colander, add to them while hot twice the quantity of flour, and i pint of milk and 1 egg, well beaten. Knead it into a smooth dough, rather stiff. 2 table- spoons of yeast. Set it to rise; in the morning work it again and mould into loaves or rolls; let them rise, and then bake them. If sugar is liked in this bread it can be added. 1 table- spoon of powdered white sugar. Mixed Bread. 49. 1 table-spoon of mush, 1 pint of flour, 1 gill of yeast; mix with warm water, ami work it well; set to rise. When light, work it again, and put it into pans to rise again; then bake in a quick oven. 1 tea-spoon of salt. BREAKFAST. 51 Egg Bread. 50. 1 quart of flour, 1 egg, 2 table-spoons of yeast, 1 table-spoon of butter. Mix into a dougli with milk; work into a loaf; set it to rise, and then bake it. Rice Bread. 51. Put 4 table-spoons of butter to h pound of boiled rice, while it is hot, 1 quart of corn meal, 4 table-spoons of flour. Mix these to- gether, and then add 4 eggs, beaten light, and as much milk as will make a thin batter. Bake in a quick oven. This makes a large quantity of bread. Risen Corn Bread. 52. 1 quart of meal, I quart of milk, 3 eggs, 1 tea-spoon of salt, 1 table-spoon of butter, i tea-cup of yeast. Beat the eggs very light; add to them the milk, the butter to be melted in the milk; stir in gradually the meal; when free of lumps beat in the yeast, and set it to rise. Corn Batter Bread. 53. 1 quart of meal, scalded with boiling water, 1 tea-spoon of salt, melt 1 table-spoon of butter in 1 quart of milk, 3 eggs, beaten light. Mix all well together, and bake in small or large tins. Butter the tins. 52 THE QUEEN OF THE KITCHEN. Loaf Cake Bread. 54. 1 quart of wheat flour, 1 pint of corn meal, 1 tea-spoon of salt, 4 eggs, beaten light, i tea-cup of yeast, 1 quart of milk. Put it to rise in the mould it is to ba baked in; an earthen mould for a sponge cake of turban form is the prettiest. Butter the mould. Make at night. Bake in the morning Savage Bread. 55. 3 table-spoons of flour, 3 table-spoons of corn meal, 3 eggs; add to these ingredients enough milk to make a stiff" batter. Beat the eggs very light; then beat all together. A little salt. Bake in buttered tins. Bran Bread. 56. Of unbolted wheat flour, 3 pints. Mix with warm water, 1 gill of yeast, 1 tea-spoon of salt. Mix as for wheat bread, and bake ac- cording to directions given. Rye bread is made in the same manner. Nun's Puffs. 57. 1 pint of cream, or milk, i pound of butter, 1 quart of flour, 4 eggs. Melt the but- ter in the milk, and pour upon the flour, stir- ring it until it does not stick to the sides of the dish; then let it cool; add the yolks of the eggs; BREAKFAST. 53 then stir in the whites, beaten very light; grease the tins and bake them. This makes a nice bread for tea. Sally Lunn. 58. 1 pint of milk, 3 eggs, 1 table-spoon of sugar, 1 table-spoon of butter, 1 tea-cup of yeast, 1 quart of flour. Mix as for muffins. Make soon after breakfast for tea, and set to rise. Beat Biscuit. 59. 1 quart of flour; rub in it well 1 table- spoon of lard, 1 tea-cup of milk, and $ of a tea- cup of water. Mix it up stiff, and beat until the dough is soft and covered with blisters. Roll out the dough on the board, and cut out the biscuits. Stick them with a fork, and bake in a quick oven. Let them be slightly browned. 1 table-spoon of butter is an improvement, if added. 1 tea-spoon of salt. Busks, No. 1. 60. 3 pounds of flour, 1i pounds of sugar, 6 ounces of lard, 1 egg, i pint of yeast, i pint of milk, 1 nutmeg, 1 tea-spoon of allspice, 4 table- spoons of rose water. Beat the egg; add the sugar and yeast; rub the flour, sugar, and spice together. Mix them well, and then add the milk and rose water. Stir it smooth; cover 54 THE QUEEN OF THE KITCHEN. with flour as when you set bread to rise; in the morning when bubbles break through the flour, work it into rolls; let them rise, and when light, bake them. Busks, No. 2. 61. 6 pounds of flour, 1 pound of butter, 1 pound of sugar, 3 eggs, 1 nutmeg, £ ounce of cinnamon, 1 pint of milk. Mix, and make according to above directions. Rolls, No. L 62. In the morning, take a portion of the loaf bread, work in it a piece of butter, and beat up an egg and put in it, if you like. Make them into rolls, and set them to rise. They will take from one-half to three-quarters of an hour to bake. Rolls, No. 2. 63. 1 quart of flour, 1 table-spoon of butter and lard mixed, 2 table-spoons of yeast, i pint of water. Work all well together; set in a warm place to rise; use only 1 pint of flour to mix with at night, and work in the other pint in the morning. Do not work the dough much in the morning. Koll it out on the board, and cut into shapes. Bake in a moderate oven. BREAKFAST. Rolls, No. 3. 64. 1 quart of flour, 1 table-spoon of lard, and i pint of water, 1 tea-spoon of salt, i tea- cup of yeast. Rub the lard in the flour, and mix with the water; then put in the yeast; work well and set to rise. Work them again in the morning; then shape into rolls, and set to rise. Bake in a moderate oven. French Rolls. 65. 3 pints of flour, 1 tea-cup of yeast, 1 tea-spoon of salt, 1 table-spoon of lard or butter, milk enough to make them a stiff dough. Set them to rise; work a second time; make into rolls, and set to rise. When you bake them, just before taking them from the oven, wipe them with a linen towel that is wet with milk. Sweet Rolls. 66. 2 quarts of flour, 2 table-spoons of fine white sugar, a little salt, 3 table-spoons of but- ter. Melt it in 1 pint of milk, a sponge made of 2 tabk-^pjons of corn meal made into a thin gruel. Boil the gruel, and then add the pint of milk— the milk must be new—4 table-spoons of yeast to be added when the milk and gruel are cooled. Add 2 well beaten eggs. Make into rolls in the morning, and set them to rise. Add the sugar in the morning. 56 Egg Bolls. 67. 2 quarts of flour, 8 eggs, 1 tea-spoon of butter. Rub the butter in the flour; beat the eggs very light; add to the eggs nearly a quart of milk; beat in the flour. When beaten light, and well mixed, bake them. Grafton Rolls. 68. 2 potatoes, boiled and mashed, 2 tea- spoons of white sugar, water enough to soften them, i tea-cup of yeast. Set it to rise; then add a pint of milk, 2 ounces of butter, and flour enough to make a soft dough. Let it rise a second time; then make it out into rolls, hand- ling them as little as possible. Let them rise again, and then bake them in a quick oven. Potato Bolls. 69. 4 good-sized potatoes, boil, peel, and mash them very smooth, with 1 table-spoon of butter, i tea-spoon of salt. Beat very light, 2 eggs, and stir them in, 1i pints of milk, 1 pint or a little more of flour. Mix all together to a stiff dough. 2 table-spoons of yeast. After working, set them to rise; in the morning, work again; set to rise, and then bake them. Use Irish potatoes, and mix them while hot with the butter and salt. 58 Hot "Cross Buns." 74. Sift and set before the fire, 2i pounds of flour, not near enough to scorch. When warmed through, mix with it i pound of sugar, i pound of butter, melted in i pint of milk, i tea-spoon of powdered cinnamon, i tea-spoon of coriander seed. These ingredients must be well stirred together, and then stir in 2 table-spoons of yeast. Set to rise; when risen, handle lightly as you form the dough into buns; on each bun cut a cross, it can be done with the back of a knife. Serve them while hot. These buns are made for " Good Friday." Bread Dough Cakes. 75. Take a portion of the dough of loaf bread, after it has risen the first time. It is best to take off the top, as that is well risen. Mould it into cakes the size of a common saucer, and an inch in thickness; cover with a cloth, and let rise; then bake them on a heated griddle; turn when browned. To Toast Bread. 76. Bread for toasting should be rather stale; cut the slices evenly, and a third of an inch in thickness; put each piece separately upon the toasting fork, turning it as it becomes 69 of a nice brown color. As the pieces are toasted put them upon a plate in front of the fire and cover them over, unless they are required to be buttered, in which case each piece should be buttered as it is toasted. Lay one upon another. Keep covered until ready to serve. Milk Toast. 77. Is made similar to the above, only just before sending to table, pour enough boiling milk upon the toast to cover it. To butter the toast makes it richer than to melt the butter in the milk. To Freshen Stale Bread. 78. Steam the loaf over a pot of boiling water; do not let the water touch it. Wrap it in a cloth, and stand it on end like fresh bread. Potato Yeast, No. 1. 79. Put a handful of hops into 4 quarts of water, and let it boil to 3 quarts; peel 2 large Irish potatoes, and put them in with the hops and water to boil; when they are done, mash them while hot and mix with them 4 table- spoons of flour, mixing in gradually the strained hop water; clean the kettle, and put the mix- ture on to boil for 20 minutes. When milk- warm, add i pint of good lively yeast, and stir 60 in 1 table-spoon of brown sugar. Let it stand 24 hours before using it. Keep it in a stone jug, in a cool place; it is not necessary to put a cork in the mouth of the jug, but tie tightly a piece of muslin over the mouth, as it will keep the yeast cooler. Always shake the jug before using the yeast. The jug to be scalded each time that fresh yeast is made. Potato Yeast, No. 2. 80. Pare, boil, and mash smooth, 12 pota- toes; add 1 tea-cup of powdered sugar; pour on this 1 quart of boiling water. Let it stand until cool, and then add 1 quart of cold water, and i pint of yeast. Set it in a warm place to rise, when it will be ready for use. Shake well before using. Only make half this quantity for a small family. Dry Yeast. 81. 1 quart of water; put it on to boil with a handful of hops, and let it boil for half an hour. When done, strain the boiling hop water on 1 quart of flour; let it stand until quite cold; then add 1 tea-cup of brisk yeast, and 2 quarts of sifted corn meal; make a stiff dough; then squeeze it through your fingers into a dish, and put it to dry in the sun, or in cool weather near the stove. When used, soak it in a little water. BREAKFAST. Some persons prefer this kind of yeast in warm weather, as it is not apt to sour. But liquid yeast, if kept in a cool place, and the mouth of the jug covered only with a piece of muslin, is quite as easily kept. Take J of a cup of dry yeast; fill the cup with milk-warm water; let it stand for 6 hours, and then pour off and use the water only. This will give the strength of the yeast without using the corn meal. Kidney Omelette. 82. Remove all skin, fat, and sinew from a fresh kidney; cut it in small pieces; season it; fry it in hot butter; beat very light 6 eggs with a glassful of wine; heat a little butter in the frying-pan; pour in the eggs, and just before folding over the omelette, put in the kidney. Garnish with thin slices of lemon. Omelette aux Croutons. 83. Beat up the yolks of 6, and the whites of 4 eggs; season with salt. Cut up a small quantity of bread, in pieces no larger than dice; fry them in butter, brown; then throw them into boiled milk, gravy, or any sauce; then mix them with the beaten egg, and fry as an ordinary omelette. Only put in the bread, not the gravy, or the eggs will not cook nicely. 62 THE QUEEN OF THE KITCHEN. Plain Omelette. 84. Take 6 eggs; beat the whites and yolks separately; beat in with the yolks a table-spoon of cold water, i tea-spoon of salt; have ready a heated skillet that has a table-spoon of melted butter in it. Pour in the eggs after mixing the whites and yolks. When the omelette is nicely browned on the bottom, fold it over with a flat spoon. This is better than cooking it on both sides. A little parsley or onion can be cut up and added, if liked. Tomato Omelette, No. L 85. Make as for plain omelette; cut up 4 ripe tomatoes; drain off the water, and wipe the pieces dry on a coarse towel; then chop them fine, and add to the omelette just before baking. Tomato Omelette, No. 2. 86. To 1 quart of corn, young and fresh, well boiled and grated, add 1 quart of peeled and stewed tomatoes; with pepper, salt, and a little sugar, onion, and 1 table-spoon of butter. Stir all well together, and put them on the fire; then add 3 or 4 well beaten eggs. Serve hot. When the eggs are done, the omelette is ready for table. BREAKFAST. 63 Ham Omelette. 87. Mince fine some cold boiled ham; and mix it in a plain omelette, just before it is put in to cook. Rice Omelette. 88. Dissolve in 1 tea-cup of milk, 1 tea-cup of cold boiled rice; mix in 1 table-spoon of butter, a little salt; and then stir in 3 welt beaten eggs; and bake as plain omelette. To Scramble Eggs. 89. Take 6 eggs; break them into a bowl; add i tea-spoon of salt, and some black pepper; don't stir the eggs, only break the yolks. Pour them into a heated skillet that has 1 table- spoon of melted butter in it. As the eggs cook, keep turning them up from the bottom; do not stir them. In this way, the eggs present a better appearance than when beaten. When the eggs are slightly dried, serve them. If the skillet is not perfectly clean, it will discolor the eggs. To Poach Eggs. 90. Into a skillet half full of boiling water, break as many fresh eggs as it will hold, without allowing the eggs to touch. Let them cook until the whites look white and firm; 64 then take them out nicely on a perforated skimmer, and place each egg upon a piece of plain buttered toast. To Fry Eggs. 91. Into a heated frying pan with 1 table- spoon of lard in it that is boiling, break as many fresh eggs as it will hold nicely; sprinkle the eggs with salt and pepper. Let them fry until the whites are firm; then serve them upon hot, fried, or broiled ham. The ham must be fried in a separate skillet. To Boil Eggs. 92. Eggs put in tepid water take 4 minutes to cook; if put in boiling water it takes 3 minutes; if put in cold water they are done when the water begins to bubble. If eggs are fresh they require a little longer to cook. To Fricassee Eggs, No. 1. 93. Boil 6 eggs for five minutes, or until they are hard-boiled; then lay them in cold water; when cold peel them carefully; dredge them lightly with flour; beat an egg light; dip the hard eggs in it, and roll them in cracker dust with pepper, salt, and grated nut- meg; cover them well with this, and let them 65 etand until dry; then fry them in boiling lard, and serve them up with any kind of rich well seasoned gravy; and garnish the dish with crisped parsley. To Fricassee Eggs, No. 2. 94-. After boiling the eggs hard, and then peeling them, roll them first in an egg beaten and then in cracker dust; and fry them in hot lard. Serve hot. Take them from the pan free of lard. Stuffed Eggs. 95. After boiling the eggs hard, and then peeling them; cut them in half; remove the yolk, and mix a part of the yolk with rich force meat; fill each end and join them; roll them in raw beaten egg, and cracker dust, and fry them a light brown. Pour over them a rich gravy, and serve. Buttered Egg. 96. Beat light 1 egg; set 2 table-spoons of milk on the fire in a china saucepan. When warm, stir in the egg; stir until it becomes as thick as cream; take it olF the fire, and stir for a minute, and pour it over a slice of buttered toast; and sprinkle with salt and pepper. 4 66 THE QUEEN" OF THE KITCHEN. Convent Eggs. 97. Peel and slice 4 hard boiled eggs, 1 onion cut up, 1 ounce of butter; when the butter is melted, add the onion, and fry white; add a tea-spoon of flour; mix with these i pint of milk, until it forms a white sauce, i tea-spoon of salt, and i tea-spoon of pepper. When nicely done, put the eggs, cut in 6 pieces each, into the saucepan. When they are hot through, serve them on toast. Eggs a la Creme. 98. Boil 12 eggs for 6 minutes; throw them into cold water; when cold peel them; cut them into slices; put around the bottom and sides of a baking dish, some crusts of bread cut thin; then put in the eggs, with alternate layers of bread crumbs and pepper and salt. Put in a saucepan £ pound of butter rubbed in 1 table-spoon of flour, some chopped parsley, 1 onion cut in slices, salt, pepper, and a gill of cream. Stir it over the fire until it begins to boil; then pour it over the eggs, and cover the top with grated bread crumbs. Put it in the oven, and when it is of a light brown color, serve. Do not allow the eggs to become dry in cooking, or the dish will not be good. It requires but a few minutes to brown. BREAKFAST. 67 Roasted Eggs. 99. Priok a hole in each egg with a pin; wrap it in wet paper, and put it in the hot ashes to roast. It will take about 15 minutes to cook. If the egg is not pricked it will burst. Serve them in the shell like boiled eggs. A Breakfast Relish. 100. Take I pound of good fresh cheese; put it in a spider, having cut it in thin slices; then pour over it a large cupful of sweet milk; add i of a tea-spoon of dry mustard, a little pepper and salt, and a dessert-spoonful of butter; stir the mixture all the time. Have 3 Boston crackers finely powdered; stir them into the mixture gradually. As soon as stirred in, turn it into a dish and serve. To Make Mush. 101. Take 2 quarts of boiling water, and whilst it is boiling stir in 1 pint of corn meal before it is sifted; drop in the meal very slowly, stirring the mixture all the time. When it thickens up, take it off the fire and serve it with cream and sugar. Oat^meal mush is made in the same way. If the mixture is not stirred all the time, the mush will be full of lumps. 68 THE QUEEN OF THE KITCHEN. To Fry Mush. 102. After making the mush, spread it upon dishes to cool, about i an inch in thick- ness; cut into squares or slices, and fry them in boiling lard. Oyster Toast. 103. Have nicely toasted enough loaf bread to cover the bottom of a dish; butter it while it is hot; then pour upon it 1 quart of oysters stewed in the following manner: Scald the oysters in their juice; take out the oysters and keep them warm; add i pint of water to juice, and let it boil; then add the oysters; as soon as they are heated through, stir in 2 table-spoons of butter, rolled in flour, and keep stirring until it thickens; and then serve while it is hot. To Frizzle Chip Beef. 104. Cut the beef in small shavings with a sharp knife, fry it in hot butter until it is crisp. If to be served with scrambled eggs, first fry the beef, and just before it is done pour in the eggs, as they take but a few minutes to cook. To Fry Souse Feet. 105. Take the feet out of the pickle and wipe them dry, and fry them in hot butter. Fry both sides a light brown. 69 To Fry Liver. 106. Cut the liver in slices, and let it lie in salt and water for a short time; take it out and wipe it dry, and fry it in boiling lard. When nicely done, take the pieces out, and pour a little water into the grease. Remove the pan from the stove before putting in the water; return the pan, and let it boil for a few minutes; then stir in a spoonful of flour, and then gradually mix in a cupful of sweet milk. Let this boil well until it thickens. Season with pepper and salt, and pour the gravy upon the liver, having first placed the liver upon the dish in which it is to be served. To Prepare Coffee. 107. Firstly, coffee should be of a good quality. After picking out tke imperfect grains, wash the coffee and dry it thoroughly. Several pounds can be done at a time. When ready to roast it, only a small quantity should be taken for the purpose. It is best to roast it fresh each day, but if this is inconvenient roast a sufficient quantity to last 3 days. In roasting coffee the grains should be constantly agitated to be of a uniform color. When half roasted, stir in 1 tea-spoon of butter to 1 pound of coffee. A closed cylinder is the best for roasting coffee. Only grind at a time as much as is needed. 70 Coffee either before or after toasting readily absorbs any disagreeable odor that it may como in contact with. A coffee-boiler should always be kept clean, well scalded and aired after being used. The grounds should never be left in the boiler, but emptied out as soon as not needed. To 1 pint of water put 2 heaping table-spoons of coffee, and 1 tea-spoon of white of egg. First use enough cold water to make the coffee into a paste; stir the paste into the boiling water. Watch it, to keep it from boiling over; if it rises, take it off the fire for a minute and stir it. Boil for 15 minutes; take it off, and pour in it i tea-cup of cold water; let it settle, and then carefully pour it into the coffee-pot in which it is to be served; scald the coffee-pot first. To Make Drip Coffee.—have a biggin pro- portioned in size to the family. First scald the biggin, and then allow for each person 1 table- spoon of ground coffee; set the biggin near the stove, or have beneath it a spirit lamp. Pour upon the coffee about 2 table-spoons of boiling water at a time, until you have the necessary quantity of coffee needed. In allowing the cof- fee to drip slowly through in this manner, you preserve the aroma and greater strength. It takes about 2 hours to make it in this way. 72 a mortar to a paste, removing the husks. To 1 table-spoon of the paste, put 1 cup of boiling water; boil it for 20 minutes; stir it, but keep it covered. For invalids, boil 1 tea-cup of the shells for an hour, keeping them tightly covered. Pour upon the shells 1 quart of boiling water. Let it stand until cold; then remove the oil with a spoon; then heat it, and serve with boiled milk and sugar. To Make Tea. 111. Scald the pot with boiling water; then put in 1 tea-spoon of tea to each person. On this, pour a cup of boiling water; let the tea leaves swell, and then pour a sufficient quantity of boiling water upon the tea to suit the quan- tity of tea used. It is important that the water be fresh, and is boiling when the tea is made. Set it on the stove for 5 minutes to boil, and then serve. Tea is better if served in the pot it is made in. Russian Mode of Making Tea. 112. Put 1 tea-spoon of tea to each person that is to partake of the tea; place the leaves in a saucer, and slightly moisten them with cold water, and set them for 2 or 3 minutes in a hot oven; then put them in the tea-pot, having first SOUPS. 73 rinsed it well; pour upon the leaves half the quantity of water needed, and add boiling water to the tea as you use it. Cover the spout and lid with a thick piece of flannel to keep in the aroma. Chips of cherry bark placed in the tea-canis- ter impart a fine flavor to the tea, but care must be taken not to let them be used. A slice of lemon served in each cup is con- sidered an improvement. SOUPS. To Make Soup. 113. The best soup is made of lean juicy beef that is fresh. It is poor economy to make soups of cooked meats; they impart a flat taste to the soup, the first cooking having greatly wasted the juices of the meat. Always put the meat in cold water to cook, having first washed it nicely in cold water. To each pound of meat allow 3 pints of water, and reduce by boiling to 1 quart. The soup-pot should always be kept covered; as the scum rises, it should be removed until the soup water is clear; then add the vegetables. If the soup becomes too thick 74 after boiling for some time, add to it boiling water; a kettle of water should be kept boiling for the purpose. The water in which poultry has been boiled can be made into soup; but of course is not as rich as if the meat had been allowed to boil to pieces in the water. If Irish potatoes are used in soup, they should be first boiled and then added to the soup; for the water in which Irish potatoes have been boiled is of a disagreeable taste, and thought by some persons to be poisonous. For brown soups, before putting the meat in the pot, first put in a dessert-spoonful of butter; when it is hot put in the meat, and the herbs on the top of the meat; let the meat fry for a short time, and then pour in the water. It makes the soup of a richer flavor to prepare it in this manner. Spices and herbs should always be tied in a muslin bag, and taken out of the soup before it is served. Dip the cloth that the soup is to be strained through into cold water; it hardens the grease. White soup is clarified with egg; the whites of 2 eggs to i gallon of soup. Soup should always be made the day before it is to be used; when cold, skim off all the grease. Soup should boil slowly and steadily It requires from 3 to 5 hours to make. SOUPS. 7-3 French Gravy Soup. 114. Scrape i dozen carrots; slice i dozen onions. Put them in the pot, with from 4 to 0 pounds of beef, 3 cloves, a small bunch of thyme, pepper, and salt to taste; pour water upon it, allowing 3 pints to the pound. Cover and let it stew slowly; Avhen reduced by boiling, add boiling water. Strain the soup into a tureen; have small squares of toast in the tureen. In making the toast, cut off the crust of the bread. French Soup, No. L 115. Take the shin of a beef, and an ox-tail if liked, it is a great improvement. Cut up bones and all, and put in a pot that holds 2 gallons; and fill it up with water. Let it boil for 2 hours; take out the meat, and separate it nicely from the bones; put it back in the pot again, and add salt and cayenne pepper to taste. 1 table-spoon of cloves, the same of mace, 1 pint of browned flour. Mix all together and thicken the soup with it; add 8 onions chopped fine, a handful of parsley; let it boil for 2 hours longer. Take it off and put in a tea-cup of wine, a sliced lemon, a dessert-spoon of spice of each kind, and 4 hard boiled eggs sliced, when it is ready to be served. 76 THE QUEEN OP THE KITCHEN. French Soup, No. 2. 116. To 5 pounds of lean beef, put 2 gallons of water; boil it, and set it aside to cool; skim off whatever grease arises, and then put it on to boil, with 1 carrot cut up, a little celery or celery seed, 1 tea-spoon of salt, 1 of black and cayenne pepper mixed. Mix the beaten white of an egg with some browned sugar and stir in the soup. After taking it off the fire while it is hot, pour in a tea-cup of cold water to settle it. Have ready some Italian paste that has been steamed for an hour; put it in the tureen and strain the soup upon it. Beef Soup. 117. 2 pounds of beef; put it on early in the morning; let it stew slowly for 3 hours. Skim it constantly; put in celery or celery seed, a small head of cabbage cut in quarters, some turnips, tomatoes and carrots, 3 of each; add a small handful of ochre and any vegetable you please. When done, strain some of the meat and vegetables from the soup, or all of it as it may be liked. Ox-tail Soup. 118. Take 3 ox-tails to 1 gallon of water, li ounces of salt, 6 carrots, 4 turnips, 4 onions, soups. 77 1 bunch of celery, 10 cloves, i tea-spoon of whole pepper, 1 bunch of herbs. Let it boil for 4 hours, even 6 hours will not be too long. Fry the vegetables a light brown before adding them. Tomatoes are an improvement if added. Bouillon will make the soup much richer. The soup must be skimmed as it boils. If the tails are boiled until the meat leaves them, the soup will jelly. Bouillon. 119. Take 8 or 9 pounds of beef, 6 quarts of water, 3i ounces of salt, 6 carrots, 5 turnips, 3 stalks of celery; stick an onion with 4 cloves, 4 leeks, 1 tea-spoon of whole black pepper, 1 large bunch of herbs. Let it simmer for 6 hours over the fire. This can be made and kept in a cool place for some time. It is excellent to use for gravies and for soups. Shin of Beef Soup. 120. Break a shin of beef into 3 or 4 pieces; first put a little butter in the pot, and then the shin; let fry a minute or so, and then pour on it 4 gallons of cold water. Let it boil slowly for 5 hours. When the soup is done, let it be boiled to 14 gallons. Let the shin boil for 2 hours, adding only 1 tea-spoon of salt. Then add 4 good sized turnips cut up, 2 carrots 78 THE QUEEN OF THE KITCHEN. grated, and 4 Irish potatoes previously boiled; cut up very fine i of a cabbage; as the soup boils remove the scum. Season with a little red pepper. When the soup is done strain off the meat and vegetables, and serve. This will make enough soup for 2 days. Gravy Soup. 121. Cut i pound of fat ham into slices rather thin, 3 pounds of beef, and 2 pounds of veal; cut up the meat and break the bones. First put the ham in the pot; then the other meat; let them heat well through and stew a little; then pour in the pot three gallons of water. When the soup has boiled for i an hour put in it 1 onion chopped fine, 2 turnips cut fine, and 2 carrots grated. When it boils again remove the scum and pour in 1 pint of cold water, and continue to skim until all grease is removed. This should be strained through coarse muslin or a sieve. Bottle it and use as needed. Use for soups and gravies. Keep it in a cool place. It will take 6 hours to make. Rosetta Soup. 122. Put on a shin of beef early in the morning; nearly fill the pot with water, no more to be added, 1 dessert-spoon of salt, 4 carrots, 2 onions, 3 sprigs of parsley, a few SOUPS. 79 green celery tops, or some celery seed; when half done add 1 tea-spoon of browned sugar, and put it in the soup an hour before serving. After straining the soup, add one tea-cup of vermicelli, and let it cook slowly for 15 minutes. Ochre Sotip. 123. 2 pounds of beef, 2 gallons of water; when it boils, take off the scum; add 4 dozen ochres sliced, 1 onion chopped fine, i cup full of lima beans, 1 small green pepper, 6 tomatoes, and 1 tea-spoon of salt. Cover the pot, and let the soup boil slowly for 4 hours. Just before serving, add 2 crabs that have been boiled and picked. White Soup with Maccaroni. 124. Put in a pot, 3 or 4 pounds of meat, or a chicken, a slice of lean bacon, an onion, celery stalks or seed, parsley, thyme, pepper, and salt; pour on 2 quarts of water; let it boil to 1 quart. When ready to serve, strain it, and thicken with a dessert-spoon of butter, rolled in flour, and add i pint of milk or cream. If the soup is made of beef, it will take 6 hours to boil; if of chicken, 3 or 4 hours. Soup is always better if made the day before and set aside to skim. 1 hour before serving, add 1 tea-cup of maccaroni broken into small pieces. 80 Browning for Soup. 125. Put some brown sugar in a heated skillet, and let it brown a little; to each table- spoon of sugar, put one cup of water; let it boil. Stir in the soup a short time before serving. Stock for White Soup. 126. A knuckle of veal is best, but a piece of neck will do. Cut all the fat off a pound of ham; put it and the veal in a pot, 1i pints of cold water to a pound of meat; skim the soup while it boils; put in 1 ounce of salt, 3 onions, 3 carrots, 1 tea-spoon of whole pepper, 2 blades of mace; boil for 6 hours; let it simmer slowly. Cover the vessel it is to be kept in, and set in a cool place. Veal Soup. 127. Take 2 pounds veal and 1 gallon of water; let it boil until tender; add pot mar- joram, thyme, chopped onions, pepper and salt. To brown it, take a table-spoon of butter, and 2 of flour; mix with a little of the broth; roll the butter in the flour, and let it stew in the broth; then add to the soup. Just before serving, add a wine-glass of wine, a few cloves, spice, and cayenne pepper. Cut and slice 3 hard boiled eggs. 81 Knuckle of Veal Soup. 128. Take a knuckle of veal and a set of calf's feet, i pound of bacon or ham, cut in slices, 2 gallons of water. Pour the water cold upon the meat, and let it boil slowly for 4 hours; then add a head of celery chopped fine, 3 onions cut up, 2 carrots, 2 turnips, pepper and salt to taste; let them boil for an hour; strain the soup, and serve. Cut up the knuckle of veal, crack the bones, and cut up the calf's feet. First put the ham or bacon in the pot, and on the top of them the veal; let it brown, and then pour on the water. Calf's Head Soup, No. L 129. Soak the head in water over night. In the morning take out the brains; drain off the bloody water; then boil it in 3 pints of water until the bones separate from the meat. Take it off, and pick out the bones; strain the liquor; chop the meat, and put in the liquor; add pepper, salt, and a chopped onion. Tie up in a piece of muslin, some thyme, parsley, and sweet marjoram, celery seed, or celery stalks, and put them in the soup. Put in the soup i pound of butter rolled in 2 table-spoons of flour, after first browning it; then add the brains fried in a little butter. When ready to serve, 82 THE QUEEN OF THE KITCHEN. put in force-meat balls made of sweetbreads of veal. Slice 2 hard boiled eggs, and add. Pigs' head can also be prepared in this way, and is very nice. In all, use 2 gallons of water, and reduce by boiling to 5 quarts. Calf's Head, No. 2. 130. Soak the head in warm water for an hour, after having soaked it in cold water over night. Take out the brains, and boil the head with 4 onions, 2 leeks, and a hock of ham. Then strain the soup ; chop the meat very fine; add marjoram, thyme, and parsley; then season with cloves, mace, a very little of each, pepper, and salt, and parsley. Mix 1 table-spoon of butter with a tea cup of browned flour. Put on the soup and let it boil for 3 hours; then just before serving, add one tumbler of wine, i port, 6 hard boiled eggs sliced, brain cakes, which are made of brains seasoned with pepper and salt, and fried in butter. Force meat balls are an improvement. In all, use 2 gallons of water, and reduce by boiling to 5 quarts. This will make soup for 2 days. Do not add the wine, eggs, and brain cakes, until the day that the soup is eaten. Force-meat balls are made of some of the head chopped fine, the brains, and sweetbreads. Roll them in yolk of egg; fry a light brown; and put in when served. SOUPS. 83 Chicken Soup, No. 1. 131. Cut up a chicken and put it into a small pot of water; 1 carrot, some salt and pepper. Put them on just after breakfast, with plenty of water; just before serving, add a tea- cup of milk that has 2 table-spoons of flour stirred in it. Chicken Soup, No. 2. 132. 1 very large old chicken; put in a saucepan with 2 quarts of water, 2 onions, small bunch of parsley, 1 carrot, and a slice of lean bacon; let boil for half an hour, and then set back on the stove, i pint of water may be added, if the first water boils away too much. Mix a table-spoon of flour with water, and add half an hour before serving; strain and skim off the grease; put it again in the pot until ready to serve, when add a tea-cup of milk or cream; stir in whilst the soup is boiling. Boil sepa- rately, and add either vermicelli or maccaroni. Chicken Soup, No. 3. 133. Cut up a chicken into small pieces; put bones and all into a small pot of water. 3 carrots cut up, 1 pint of tomatoes, 1 tea-cup of lima beans, and salt to taste, a little cayenne pepper. 1 hour before serving, add a pint of rich milk; thicken with flour; cook for 4 hours. 84 THE QUEEN OF THE KITCHEN. Oyster Soup, No. L 134. Take 2, quarts of oysters; wash them in their liquor, and strain the liquor. Put on the liquor, with a slice of lean bacon, pepper and salt, and thicken with a table-spoon of butter, rolled in flour. Just before serving, pour in a pint of cream and milk mixed. Keep stirring constantly for a few minutes, and then serve. It will burn if it is not stirred. The oysters are put in the liquor when it comes to a boil. When the gills of oysters turn, they are cooked enough. Oyster Soup, No. 2. 135. Take 2 quarts of oysters; wash them in their liquor, and strain the liquor. Put on the liquor with pepper, salt, and parsley. Let it come to a boil; then put in the oysters and let them stew for 20 minutes. Just before taking it off, stir in a pint of milk. Crab Soup. 136. Boil a quart of milk, and thicken it with a table-spoon of flour, rolled in butter, pepper and salt. Boil and pick 8 crabs, and when the milk comes to a boil put in the crabs. Just before serving, stir in a cup of cream. Let the soup boil for 20 minutes after adding the crabs. SOUPS. 86 Clam Soup, No. 1. 137. 50 clams washed clean; put the sheila in a pan, and pour boiling water upon them. Save the liquor after taking out the clams to stew the clams in; add a bunch of parsley, pepper, and salt, 2 table-spoons of butter rolled well in flour, and stir it well in the soup to pre- vent its being oily. Just before serving, add 1 tea-cup of cream or milk. When the clams are put on to boil, add a slice of lean bacon. Clam Soup, No. 2 138. Boil in 2 quarts of water, a knuckle of veal until it is reduced to 3 pints or a quart. Strain off the meat, and add to the juice, pepper, salt, and 2 blades of mace. Ten minutes before serving, add 25 clams, having added the clam juice to the veal soup. Beat up the yolks of 1 or 2 eggs, with a little cream and some chopped parsley; put the eggs in the tureen, and pour upon them the hot soup, stirring all the time to keep from curdling. Gumbo Soup with Crabs. 139. Wash and cut fine 1 peck of gumbo, 12 large tomatoes cut fine, 2 onions sliced, i of a green pepper; cut fine, and brown the onion, gumbo, and pepper. Put all the ingredients 86 THE QUEEN OF THE KITCHEN. into a pot with 3 pints of hot water, i pound of butter, salt to taste. Let it simmer slowly 3 or 4 hours. Boil and pick 12 hard crabs, and add to the soup a half hour before serving. If the soup is too thick, add a little boiling water before putting in the crabs. Turtle Soup. 140. Cut the head off the turtle, and hang it up to bleed. Cut off the fins, and separate the upper and lower shells carefully; in doing so, keep the knife close to the upper shell, to prevent breaking the gall bladder. Cut up the turtle, and boil until very tender; remove the bones, and cut the meat into small pieces. Put the fins, heart, and liver to boil in a closely covered kettle for an hour; add to them, 1 gallon of water, and the bones taken from the meat. Season the meat with mar- joram, thyme, and parsley, and add 2 table- spoons of browned flour rolled into £ pound of butter. Pour upon it 5 quarts of boiling water, and reduce by boiling gently to 3 quarts. In cutting up the raw turtle, save all the green fat, keep it, and add it to the soup, a quarter of an hour before serving. Just before serving, add i pint of wine, a lemon sliced thin, and force- meat balls. Instead of using water, use 2 pints of a rich SOUPS. brown broth, made of beef or veal; it makes the soup much richer. If the turtle is not fat, add a slice of ham to the other ingredients, and remove it before serving the soup. Mock Turtle Soup. 141. Take a nice fat calf's head; clean it nicely; take out the eyes, crack the skull, and take out the brains. Put the head into the pot, with 4 calf's feet that have been cleaned nicely. Pour upon it 6 quarts of water, and let it boil slowly for 3 hours; add a tea-spoon of salt. Set it aside until next day, then carefully skim off all grease, and put it to boil with 2 onions, a bunch of parsley, and 2 or 3 heads of celery, 6 cloves, 1 tea-spoon of all- spice and whole black pepper mixed. Let this simmer for 3 hours, and then strain off the meat. To the soup add the yolks of 3 hard boiled eggs smoothly mashed, 1 cup of nicely browned flour, i tea-cup of wine, and 2 wine- glasses of mushroom catsup. Mix these ingre- dients smoothly with the brains, and add to the soup, half hour before serving. Keep the soup tightly covered. To make the force-meat, take the meat from the bones, chop it fine with parsley, thyme, pepper, and salt; make into balls, and roll them in yolk of raw egg, and 88 THE QUEEN OF THE KITCHEN. then in cracker dust, and fry in boiling lard to a light brown. Put the force-meat balls in the tureen together with a sliced onion; pour upon them the boiling hot soup, and serve. Corn Soup. 142. 8 large ears; cut off the grains and scrape well the cob; cover it with water; boil until perfectly well done. Be careful not to put too much water with it. Add 2 quarts of milk; let it come to a boil; stir in 2 table-spoons of butter rolled in 2 tea-spoons of flour; let it boil for 10 minutes. Pour the soup on the yolks of 3 eggs well beaten, and serve. Tomato Soup. 143. Boil a small piece of meat with cab- bage, parsley, celery, pepper and salt, onions, allspice. When they are well boiled, add a good quantity of tomatoes, and a dessert-spoon of butter, rolled in flour; strain all through a colander, and serve with small squares of toasted bread. Potato Soup. 144. 1 quart of Irish potatoes; peel them and boil them very soft; 1 table-spoon of butter, rolled in 2 of flour; put it in a pint of boiling water and stir it; take it off and mix with the potatoes; pour another pint of 89 boiling water upon them, stirring all the time. When they are well mixed, add 1 quart of water or milk, and let them boil from half an hour to an hour. 1 tea-spoon of salt, and pepper to the taste. If the potatoes are pressed through a sieve before being added to the water, they will not be so apt to lump. Artichoke Soup. 145. 1 quart of Jerusalem artichokes, first peeled, and then boiled very soft; 1 table- spoon of butter rolled in 2 table-spoons of flour; mix them and make drawn butter of them. Pour upon it 1 quart of broth that has been prepared in French style, a strong essence of meat, with plenty of celery, cayenne pepper and salt, having taken all grease off it whilst it was boiling, the broth to be made of chicken, beef, or veal. Let the broth and drawn butter boil, and then add the artichokes, having first passed them through a sieve. Be careful to stir it well, so as not to let them lump. Pour the broth upon them; then stir in a quart of milk to prevent its turning. The French prepare artichokes, after boiling them, by forcing them through a thin, coarse towel, one person holding each end of the towel and another person mashing them through with a strong spoon. It makes them finer 90 and smoother. They must be prepared whilst the broth is making. French Bean Soup. 146. 1 pint of beans put to soak over night; put them on to boil early in the morn- ing, with 2 gallons of water; if it boils away and becomes too thick, add a little more boil- ing water, a little at a time. When about half done, put in i pound salt pork, an onion, pepper, and thyme, celery or a tea-spoon of celery seed. Half an hour before dinner, mash the beans well, and put them through a colander; then return it to the pot, and keep it hot until dinner. Serve with slices of toasted bread in it, cut in squares. Split Pea Soup. 147. Make a broth of some water that corned beef or salt pork has been boiled in, and some beef bones. Do not let it be too salt; in that case use half water. Put 1 quart of split peas in enough of the water to cover them; when they have stewed soft, mash them through a colander, and then mix with them 2 quarts of the broth in which the bones have been boiling; add 1 onion, and 1 turnip, chopped up, and 1 carrot, grated. Just before serving, put email pieces of toast in the soup. SOUPS. 01 Green Pea Soup. 148. 1 peck of peas; boil them soft; mash and strain them through a sifter; a slice of pork, an onion, chopped fine, pepper, salt, a little thyme and parsley. After the soup is well boiled, strain it and let it stew away until ready to serve. Reserve a few peas, and put them whole in the soup. To 1 peck, put 3 quarts of water. Vegetable Soup. 149. 1 pint of milk, 1 tea-cup of lima beans, 1 of tomatoes, 3 carrots, sliced, pepper and salt. Boil for 1i hours. Eel Soup. 150. Take 6 eels; cut them in pieces, and pour boiling water upon them—3 quarts. First put in the pot 1 table-spoon of butter; fry in it, to a light brown, 2 onions; then fry the eels slightly before adding the boiling water. Season with a little thyme, parsley, allspice, pepper, and salt. Cover the soup and let it boil for 2 hours, being careful to remove all the scum as it rises. Strain the soup, and then put it back in the pot, and thicken it with 1 table-spoon of butter stirred in 2 table-spoons of browned flour. Some of the pieces of eel may be fried a light brown, and put in the soup. 92 THE QUEEN OF THE KITCHEN. Gumbo Fillet. 151. Take a full grown chicken; dredge it well with flour, having first jointed it; put it into a pot that has lard enough in it to fry it a light brown, adding a sliced onion; be careful not to let it burn. Pour upon it 2 quarts of water; put in a slice of ham with the coarse fat cut off; add salt, pepper; and when the soup has boiled, and become rich with the juices of the chicken, stir in 1 table-spoon of fillet, if it is fresh; if not, put 2. The soup should be put in the tureen, and then the fillet stirred in, and stirred well to keep it from lumping; do not cover the tureen after the fillet is put in. Add to the soup as many oysters as you please; the oyster liquor is best to use for the soup instead of water; do not let the oysters boil over 15 minutes. Gumbo can be made of either ducks, pigeons, or cold turkey. In any case the meat to be used should always be fried first. Always serve a dish of rice with this soup; the rice should be boiled and steamed so that each grain will be separate. This is a favorite dish in the Southern States. Dixie Soup. 152. Out up a chicken and put it, with a sliced onion, into a soup pot; fry it brown in a soups. 93 little hot butter or lard; then pour on it 3 quarts of water, and boil it slowly until the meat separates from the bones. Skim off all grease, and remove the bones; add 1 pint of oyster liquor, and boil for 30 minutes; then add 1 quart of oysters. When the gills turn, stir 1 table-spoon of butter, rolled in flour, to thicken the soup. Put some nicely toasted bread, cut in squares, into the tureen; pour upon them the soup, and serve. Knuckle of veal or rabbits can also be pre- pared in this manner. Maccaroni Soup. 153. Take 1 quart of milk, or of clear gravy soup, and boil in it 1 pound of fresh maccaroni until it is tender; take out half the maccaroni and put it in a little milk or water to keep it moist, and let the remainder boil to pieces in the gravy, and then add what was taken out; let it come to a boil, and take it off. Boil the maccaroni in water for 1 hour before putting it in the gravy. Mutton Soup. 154. Put the shoulder part of mutton, after cutting it from the bones and cracking the bones, into a pot, and cover it with water. When it begins to boil, keep it skimmed; boil 94 THE QTTEEN OF THE KITCHEN. it slowly for 5 hours, taking off all grease. 2 hours before serving, put in 2 turnips, 2 carrots, and 1 onion, chopped fine, and a little parsley; salt to taste. Strain the soup before serving it; have small pieces of toasted bread in the tureen, and pour the soup upon it. Vermicelli is very good with this soup. Add it when you strain the soup, and let it boil until tender. Noodles for Soup. 155. Beat 1 egg light, and add to it enough flour to make a stiff dough. Knead it, and roll it out thin, and cut it into long narrow strips, and dry them in the sun or near the stove. Put them in the soup a short time before serving, or they will boil to pieces. Suet Dumplings for Soup. 156. Take i pound of beef suet, nicelv cleaned and shredded; chop the suet very fine and rub it in 1i pounds of flour, and then make it into a dough with a little cold water; roll them out thick, and cut into small cakes, and boil them for an hour. Tomato Paste for Soup. 157. Skin the tomatoes, and stew them quite dry; then put them upon china plates, and put them in the sun to dry. When dried into a FISH, OYSTERS, CRABS, AND TERRAPINS. 1)5 paste, put it into jars and tie them down. This can be kept all winter, if put in a cool dry place. Oyster Soup, No. 3. 158. Put into a pan, to heat, 2 quarts of oysters, with their liquor; only let them heat through, and then take them out and add 1 pint of water, 2 quarts of milk, i pound of but- ter, and i tea-spoon of black pepper, and same of allspice. When the soup is well boiled, put in the oysters, having kept them warm in a covered dish. When the oysters are done, serve the soup; put in the salt last, as it is likely to curdle the soup. FISH, OYSTERS, CRABS, AND TERRAPINS. To Choose Fish. 159. In selecting fish, take those that are firm and thick, having stiff fins and bright scales, the gills bright red and the eyes full and prominent. When fish are long out of water they grow soft, the fins bend easily, the scales are dim, the gills grow dark, and the eyes sink and shrink away. Be sure and have them 96 dressed immediately; sprinkle them with salt; and if possible, use them the same day. In warm weather, put them in ice, or corning, for the next day. Shell fish can be decided upon only by the smell. Lobsters and crabs are not good, unless alive, or else boiled before offered for sale. They are black, when alive, and red, when boiled. When they are to be boiled, they must be pat alive into boiling water, which is the quickest and least cruel way to end life. Oysters can be decided upon by the smell. If in the shell, it will open when the oyster is dead. Oysters that have been opened, and allowed to stand, will be slimy and flabby, if stale. Burnt Butter. 160. Put 2 ounces of butter in a frying-pan; set it on the fire; when of a dark brown color, put in i tea-cup of vinegar, a little pepper and 6alt. This is good for fish, salad, or eggs. To Boil Pish. 161. First scale and clean the fish; cut open enough of the fish to clean the inside; clean carefully from the back-bone all black blood. Put the fish in salt and water for 20 minutes, and then tie it up in a cloth; cover it with cold water, and let it boil slowly until done. The FISH, OYSTERS, CEABS, AND TERRAPINS. 97 time for boiling depends upon the size of the fish. When done, remove the cloth; drain oft' the water, and serve it upon a heated dish. Garnish with parsley, and pour over it the sauce. Put the cloth to soak in cold water; then wash it out well. To Pry Pish. 162. Wash, clean, and remove the scales of the fish; let it lie in salt and water for 15 minutes; then wipe it perfectly dry. Have boiling lard enough to cover the fish. The lard must be sweet and fresh. Fry the fish a light brown, first on one side and then on the other, and remove them from the pan free of grease. Before frying the fish, roll them in corn meal. Fish should be very fresh to be fried. Examine the gills; they should be bright red, and the eyes bright and lively. To Broil Pish. 163. Clean the fish, and remove the scales. Let it lie in salt and water for 15 minutes; then wipe it perfectly dry on a cloth. Lay the fish on a dry cloth, and flour it well, and put it upon a heated gridiron; baste it with butter, and turn it to keep it from burning. Do not put the fish too near the fire. Fish can be broiled whole, when they are better, as it retains the juices. 6 yb THE QUEEN OF THE KITCHEN. To Boil Shad. 164. Prepare the fish according to direc- tions for boiling. It will take from 1 to 2 hours, according to the size of the fish. When done, serve it with sliced hard boiled eggs, and pour over it butter sauce. Boil it wrapped in a cloth. To Cook Shad on a Plank. 165. Place an oak plank that is perfectly smooth, before the fire, until it is quite hot, but not scorched. Put upon this heated plank a shad that has been split down the back, and seasoned with pepper, salt, and butter. Put the skin next the plank, and don't touch the fish until it is done. Take the liver, roes, and heart, 4 ounces of butter rolled in flour, 2 slices of lemon, a few cloves; put them in a saucepan, and let them stew until they are done. When done, add a gill of wine, and serve in a sauce- boat. Barbacued Shad. 166. Split the fish open down the back, pepper and salt it, and then put it on a heated gridiron, the skin next the iron. Baste the upper side with butter, and keep it covered with a pewter plate to keep in the heat. Just before sending it to table, squeeze over it a little lemon FISH, OYSTERS, CEABS, AND TERRAPINS. 99 juice. Take a small piece of butter, and brown it with a little flour, and when brown, add pepper, salt, and a little walnut catsup. Send it to table in a covered dish. Baked Shad. 167. Take a nice fat shad, clean it nicely, and then fill the cavity with bread crumbs that are seasoned with pepper, salt, and butter, and a slight dash of onion. Sew up the fish, and put it, full length, in a pan, with a pint of water, a gill of red wine, 1 of mushroom catsup, a few cloves of garlic, and 6 cloves. Stew it gently until the gravy is reduced; then thicken it with butter and brown flour, and pour over it when you serve it. Whilst the fish is baking, baste it frequently with the gravy. To Broil Shad. 168. Prepare as for baking, and put the fish upon a heated gridiron; let it broil slowly for an hour; keep it well basted with butter. Turn it to keep it from burning. This is the best mode of cooking shad. To Dress Rock Pish like Crabs. 169. Boil a rock fish; when cold, pick it into pieces the size of picked crabs; put it in a stew-pan with a pint of milk, and when it 100 THE QUEEN OF THE KITCHEN. boils pour it on a large table-spoon of butter rolled in flour, and return it to the stew-pan, stirring it well until it thickens; when you put the milk to boil, put in it a little chopped onion and a bunch of parsley tied up, and taken out afterwards, season with salt, and pepper. Put a layer of the fish, and then one of bread crumbs in a baking dish, until all the fish is in, and then pour on the gravy, and bake in the oven for half an hour. Boil the fish with a little salt. To Bake Small Rock Pish. 170. Split and cut them in chunk pieces; chop parsley and a little onion very fine; pepper and salt; sprinkle them with butter and a little flour between each layer; then add some rich milk, and put it in the oven to bake. The fish to be boiled first. To Stew Black Pish. 171. Half fry them in boiling lard; then put into a small quantity of water, some chopped parsley, shallots, sweet marjoram, powdered cloves, and allspice, pepper, mace, and a little celery or celery seed, a little claret; stew these ingredients in the water 15 minutes before adding the fish. Stew the fish for half an hour, and serve. FISH, OYSTERS, CRABS, AND TERRAPINS. 101 To Boil Salmon. 172. The thick part of a fine salmon will require half\m hour to boil. To 1 gallon of water, put 8 ounces of salt. Do not allow the salmon to remain in the water after it is ready to be served. Send it "to table in a napkin. Have some sauce in a boat, made of melted butter, with cucumber or anchovy in it. Boiled salmon is eaten cold as a salad, when salad dressing is served with it. Bake it as you would beef, and baste it with butter, and serve with sauce, flavored with catsup, or lemon juice. To Bake Mackerel. 173. Wash and clean the mackerel, wipe it very dry, fill the inside with grated bread crumbs, seasoned with butter, pepper, salt, thyme and parsley; sew the fish up, and bake it, letting it be full length in the pan. Put a few pieces of butter on the top of it, and dredge the fish with flour. Let it bake for half an hour. Mackerel Broiled Whole. 174. Wash and clean the fish, and dry it with a cloth, having opened it down the back; spread it open and lay it on a heated gridiron, and broil it before the fire; when it dries pass a 102 THE QUEEN OF THE KITCHEN. little butter over it; it will take half an hour to broil. Put a little salt and pepper on the fish before it is cooked. Mackerel that has been Laid in salt and water over night is particularly nice when broiled. Stewed Codfish. 175. Put 3 pounds of fresh codfish into boil- ing water, with a tea-spoon of salt, and let them boil for 5 minutes; lift them out, and let them drain. Have heated in a saucepan, 1 pint of cream, or rich milk, with 4 table-spoons of fine bread crumbs; put the fish into it, and let it stew for 10 minutes; season with cayenne pepper and a spoonful of white wine. Cut the codfish into pieces. Hard boiled eggs sliced, and served with the sauce, makes it better. Codfish Chowder. 176. Put in a deep stew-pan some slices of fat pork; mix with it sliced onions, and sweet herbs, and lay them on the pork; cut a fresh •cod into thin slices, taking out all the bones; put them on the pork also; then cover with a layer of pork; add so on till the dish is nearly full, putting biscuit between the layers. Pour over it all a quart of water, and let it stew slowly for 4 hours. Season with pepper and salt. FISH, OYSTERS, CRABS, AND TERRAPINS. 103 To Boil Salt Cod. 177. Soak the fish in warm water, and put 4 table-spoons of vinegar to 1 quart of water. If the fish is very dry, put a tea-spoon of soda in the water. It should not be soaked very long, or it will make the fish taste insipid. Let it stew very gently; pour over it cold water. When it has stewed enough, pick it off in flakes, and put it upon a dish; pour over it egg sauce. Codfish and Potatoes. 178. Boil salt cod-fish. When it is done, separate it from the bones; make it as fine as possible. Take equal quantities of boiled Irish potatoes mashed, and fish. Season with pepper, salt, onion, and hard boiled eggs chopped fine, and a little butter. Make the mixture into balls or cakes, and fry them in boiling lard. Moisten the mixture with rich milk or cream, so as to be able to handle it nicely. It is very good made into a large cake, and baked; put pieces of butter on the top of it, and fill the dish a third full of water; strew bread crumbs over the top, and bake 20 minutes. Codfish, or any kind of salt fish, should be soaked over night in cold water, and the water changed when it is cooking; always add boiling water. 104 THE QUEEN OF THE KITCHEN. Cod Tongues and Sounds. 179. Soak pickled tongues and sounds all night in water. Scrape off the skin, and boil them in milk and water until tender. Drain off the water, and serve them with egg sauce. Let them cook 5 or 6 hours; change the water; first put them to cook in cold water, and when boiling, pour off the water, and add boiling water. To Pry Eels. 180. Skin them and wash clean; put a little pepper and salt upon them, cut them into pieces; roll each piece in corn meal, and fry them in boiling lard a dark brown. Serve them while hot. To Broil Eels. 181. Prepare as above, and put them upon a heated gridiron or in the oven. If in the oven, put with them a little water. Baste with butter frequently. To Prepare Eels. 182. Kill them by piercing the spinal mar- row close to the back part of the skull. Skin them, and let them lie in salt and water until all slime is removed, then cook them in either way directed above. FISH, OYSTERS, CRABS, AND TERRAPINS. 105 To Stew Eels. 183. Clean them, and cut in pieces; if a large eel, put to it 1 onion and i pint of water. Let them stew slowly for 20 minutes; then pour in 1 pint of milk, and stir in 2 table-spoons of butter rolled in 1 table-spoon of flour. Stir constantly until they are done. To Broil Smoked Fish. 184. Wash it well in cold water, and wipe it dry. Put it on a heated gridiron; turn it two or three times, and put a little butter on it. To Soak Salt Fish. 185. Salt fish should always have the skin side up, as that will permit the salt to soak out of the fish and fall in the water, otherwise the skin would catch all the salt, and when cooked, would show no good effects from soaking. Fish with Tomatoes. 186. Cut the fish in pieces; fry it in boiling lard, a light brown, having first rolled the fish in cornmeal. When done, set it to one side, where it will keep warm, and put some toma- toes in the skillet with a little onion,"and stir them until they are done; then pour over them a little boiling water. Season with pepper and salt; pour over the fish, and serve hot. 106 THE QUEEN OE THE KITCHEN. Croquettes of Pish. 187. Take cold cooked fish; mince it very fine; remove the bones. Mix one half bread crumbs; season with pepper and salt; mix it stiff with a little cream, and form into small balls or cakes; roll them in yolk of egg, and in cracker dust, and fry them in boiling lard. They can either be served dry, or with sauce. Garnish the dish with parsley. To Bake Sturgeon. 188. Take a piece of sturgeon and bake it in the same manner as a fillet of veal, by making incisions in it, and filling it with force meat. When it is cold, serve it with lettuce and salad dressing. Or it can be eaten while hot. Baste it constantly with its gravy while it is baking. To Dress Salted Fish. 189. Put to soak in fresh water over night enough fish to make a dish next day; when ready to cook it, put it in a stewpan, with pepper, salt, 4 cloves of garlic, a few cloves, and some parsley, 1 table-spoon of tarragon, and 2 of common vinegar, 1 pint of wine. Roll i pound of butter in 2 table-spoons of flour; cut it into small pieces, and put it over FISH, OYSTERS, CRABS, AND TERRAPINS. 107 the fish; cover it, and let it cook slowly for half an hour; then take out the fish, keep it warm over hot water; let the gravy boil 15 minutes longer; then take out the garlic and pour it over the fish, and serve. It is very good eaten cold with salad. To Dress Pried Fish. 190. After frying the fish set them by to cool; put them in a frying pan with £ pound of butter; when it boils put in skinned tomatoes, a little parsley, and chopped onions; when done, add as much water as will make sauce for the fish. Season with pepper, salt, and pounded cloves; add some wine and mushroom catsup; put the fish in, and when thoroughly heated, serve it up. This is meant for one dish. To Stew Pish. 191. Pepper, salt, and flour the fish, and fry them in butter or lard. When done, take them out. To make the gravy, add butter to that which the fish was fried in, 2 onions chopped fine, spice, thyme, a cup of water, and a little browned flour. Let the gravy stew until the onions are cooked, then put in the fish for 2 or 3 minutes, and then serve. 108 THE QUEEN OF THE KITCHEN. Remarks relative to Fish. 192. If fish be slightly tainted, they can be made sweet by dipping them in a solution of chloride of soda. To make fish firm, boil a small piece of saltpetre in the water. Pish Sauce. 193. Stir in one pint of drawn butter the yolks of 2 eggs well beaten, pepper, salt, and a few sprigs of parsley; let it boil, and then pour over the fish when it is on the dish ready to be served. To Corn Shad. 194. Wash the fish, remove the scales, and clean it. Sprinkle it with a little salt, and set it in a cool place, covered over, for 12 hours; or it may be kept for one or two days. When ready to use it, put it on a heated grid- iron, and broil it. If the fish is large-sized, it can be cut in half. A Pillau of Pish. 195. Take 2 parts of any kind of cold, cooked fish, and 1 part of cold, mashed pota- toes; mince the fish very fine, and mix with it the potato, and 3 hard-boiled eggs, cut fine. To 1 quart of this mixture, put 2 large table-spoons FISH, OYSTERS, CRABS, AND TERRAPINS. 109 of butter, and i pint of water; season with cayenne pepper and salt. This dish must be served as soon as the ingredients are well mixed. Milk is excellent instead of water. Oysters in a Chafing-Dish. 198. Oysters can be stewed at the table, in a chafing-dish. Drain off all the liquor from the oysters, and put them in a chafing-dish, with some butter, salt, and cayenne pepper. Let them stew until the gills turn; then extinguish the light under the dish, and help to the oysters. To Stew Oysters. 197. Strain the liquor from 3 quarts of oysters; put with i pound of butter, rolled in 1 tea-spoon of flour, 1 tea-spoon of pounded white ginger, and 1 of mace, in the blade; salt and cayenne pepper to the taste. Let the liquor come to a boil, and then put in the oysters, and let them cook for 20 minutes. To use half milk and half oyster liquor is very good. Fricassee of Oysters. 198. Wash 2 quarts of oysters in their own liquor, 1 dessert-spoon of butter, i tea-spoon of salt, a little lemon peel, nutmeg, mace, vinegar, 110 THE QUEEN OF THE KITCHEN. or lemon juice to the taste, 1 wine-glass of Ma- deira or Sherry wine. Beat the yolks of 3 eggs, and add them and the wine just before the oys- ters are done; stir the eggs well to keep them from curdling. Let the oysters stew for i hour before adding the wine and eggs. Fried Oysters. 199. Take some large oysters; wipe them perfectly dry; then roll them in cracker dust, and fry (hem in boiling lard; season them with a little pepper and salt. Small oysters can be cut up and several fried together. Roll the oysters in yolk of egg before rolling in cracker dust. When you take them out of the lard, do not take any with them, but try and have them as dry as possible. Some persons use § lard and J butter in frying oysters. Oysters for Pate. 200. Drain and wash the oysters; put the liquor on the fire with a small piece of onion, the size of a bean, cut fine, a little parsley chopped fine, a blade of mace, pepper and salt. Let the oysters parboil in the liquor; then take them out and cut them up, leaving out the hearts; stir in a piece of butter the size of an egg; then put them into the liquor, and just 112 THE QUEEN" OF THE KITCHEN. have turned, pour them in the dish, first removing the top crust and the towel. Serve them immediately. To Dress Terrapins, No. L 204. After bleeding them at least 1 hour, put them into warm water, a young one will boil tender in i an hour-; be careful not to cut off the heads, as it will make them watery. In picking them, be careful not to break the gall or waste the liquor. To 3 terrapins, put i a pint of Madeira wine, i of a pound of butter; season highly with cayenne pepper and salt. A few minutes before serving, put in the wine. For 18 terrapins, 3 pints of wine, 4 i pounds of butter. To Dress Terrapins, No. 2. 205. To 1 large terrapin, nicely boiled and picked, add 3 cloves, 6 allspice, 1 small onion, chopped fine, i pound of butter, thickened with browned flour; then add pepper and salt to taste. Wine-glass of wine, and a little burnt sugar. To Dress Terrapins, No. 3. 206. Boil and pick 4 large terrapins; throw away the gall; put them on to stew, without their eggs, with 1 table-spoon of butter, i pint of Claret wine, i pint of Madeira wine, chopped FISH, OYSTERS, CRABS, AND TERRAPINS. 113 parsley and sweet marjoram, black and red pepper, salt, mace, nutmegs, and cloves. Add 1 tea-cup of mushroom catsup, and dish the terrapins; garnish the dish with eggs and sliced lemons. To Fry Soft Crabs. 207. Take off the backs, and remove the dead flesh from the crabs; put the stomach of the crab into a frying-pan that has boiling lard in it. When done, take them out and rub them with a little butter, and a small quantity of red pepper; then fry the backs of the crabs, unite the two parts, and serve them off. Soft crabs can also be fried without removing the backs; only lift them at either end and take out the dead man, and fry them in boiling lard. To Bake or Devil Crabs. 208. Boil the crabs, and pick them care- fully, removing all the shell, and the dead man. Boil some salt in the water; and before putting them into the pot, see that each crab is lively. After picking the crabs, clean the shell nicely, and then return the picked crabs to the shells; put them in lightly; season with pepper, salt, and butter, and strew bread crumbs over the top. Be careful not to pack 7 114 THE QUEEN OF THE KITCHEN. the crab in the shell, for it gives it a clammy taste when cooked. Put them in the oven, and when they become a light brown, take them out, and set them aside to cool. Use in boiling 1 cup of vinegar to 12 crabs. Crabs for Salad. 209. After boiling the crabs, pick them carefully, and serve the crabs cold with salad dressing, and lettuce. Crab Olio. 210. Boil 1 large egg plant; scald and skin i dozen tomatoes', cut them up and drain off the water; when the egg plant is cold, chop it up with the tomatoes, and mix in 3 or 4 nicely picked crabs. Beat 3 eggs light, and add to the mixture; season with pepper, salt, and 1 table-spoon of butter. After all are mixed, put it in a baking dish, and strew over it bread crumbs. Let it remain in the oven 15 minutes. To Stew Crabs. 211. To 1 pint of boiled and picked crabs, put a gill of cream, 2 ounces of butter, 2 blades of mace, a little salt, cayenne pepper, and black pepper. Let them simmer for i hour, and then serve. FISH, OYSTERS, CRABS, AND TERRAPINS. 115 Crab Dressing. 212. A large table-spoon of butter creamed with mustard; salt and pepper to taste, a little vinegar, and 2 eggs beaten light. After mixing it all together, put it on the fire, and stir it until it becomes the consistency of custard. To Boil Lobster. 213. Put a tea-spoon of salt to a gallon of water and a teacup of vinegar. Put the lobster in boiling water, head foremost. Boil for half an hour. Then cut off the head and small claws, they are never used. Crack the shell gently and remove the meat. It can be stewed like crabs; or served cold with crab dressing and salad. Lobster Baked in its Shell. 214. Boil the lobster. After removing the meat, put it in a saucepan with i pint of cream, or rich milk, pepper, salt, and a dessert spoon of butter rolled in flour; stir it to keep from oiling; when all ingredients are well mixed, pour them into the shell, having first cleaned it. Strew bread crumbs over the top, and bake in the oven until of a light brown color, then serve hot. Fresh cod-fish and halibut are both excel- lent cooked in this manner. MEATS, FOWLS, AND ENTREES. 117 of water for half an hour; strain off the water and thicken it with 1 large cupful of butter rolled in 1 table-spoon of flour; stir until thick; pour in the shrimps, and let them stew until done. It does not require much cooking. MEATS, FOWLS, AND ENTREES. TO COOK MEATS AND POULTRY. To Boil Meats. 218. The meat should first be washed and dressed, and then put into a pot of hot water; put it over a gentle fire so that it will not boil hard. Keep the meat covered with water, always adding boiling water as the water boils away. Keep the pot that has the meat in it covered; and try to have the pot a good size for the piece cooking, so as to have it fit in nicely. As the scum arises in boiling, it should be removed, and the pot should not be allowed to boil over. A plate put in the bottom of the pot, will prevent the meat from scorching. It requires a longer time to cook salt meat than it does to cook fresh meat. Meat that is frozen should always be left for 118 THE QUEEN OF THE KITCHEN. an hour or two in cold water to thaw, or it will shrink in the cooking, and become tough. To Roast Meats. 210. Fresh killed meats are not good for roasting, it should be allowed to hang for several days. If meats are roasted in front of the fire, they should not be put too near the fire at first, but should be heated gradually. If meat becomes scorched on the outside, it will not cook near the bone, but remain under- done. Be careful not to run the spit through the juicy parts of the roast. Begin as soon as the meat is warm, and baste frequently. Use lard for meats, and butter for game and birds. Butter or sweet oil is the best for roast pig. Press the lard or butter into a spoon, and baste with it first, and then with the drippings. Dredge it with flour, and let it brown a rich color. "When the gravy commences to drip clear, the meat is done. It is well not to stick the meat, as this allows all the juices to run out. Let the meat roast slowly. It is well to allow 15 minutes to each pound of beef in roasting it. It will take 10 minutes to each pound of mutton or lamb. Pork will take 20 minutes to the pound. A very large turkey will take 3 hours; but MEATS, FOWLS, AND ENTREES. 119 it is best to judge by the weight and size of the turkey, the length of time it will require to cook it; if young and tender it will cook more quickly than when old. Young chickens and ducks require 1 hour. A goose 4 months old also requires 1 hour. Pheasants require 1 hour. Partridges require half an hour. Wild ducks require from 15 minutes to half an hour, according to taste. If they are fishy, it is a great improvement to baste them at first with hot water that has a little onion in it; then remove it, and baste them with butter. But if good, wild ducks should never be cooked with onion. Woodcock requires 20 minutes to cook. Reed birds are often served without being cleaned. Dress and truss them, and put them on the spit to roast. Only use a little water in basting them, as they are very greasy. To Choose Meats and Fowls. 220. Beef.—Well-fed beef may be selected by the color and texture; the lean will display an open grain of deep coral red; the fat will be of a yellowish tinge, and present an oily smoothness. The suet firm and white. Of heifer beef, the lean is of a closer grain, of not so deep a red, and the fat whiter. Real yellow VA\) THE QUEEN OF THE KITCHEN. fat is not indicative of good beef, on the con- trary, it is a test of meat of an inferior quality. In cow-beef, the older the cow, the closer the texture of the beef; and the meat is hard to the touch. The animal, when slaughtered, should be bled very thoroughly. The care taken by the Jews in this, and other points, draws custom from other sects to their markets. The skin is tanned for leather, and the fat is used for candles and other purposes. The tail is used for soups, and the liver, heart, and tripe are also used for cooking. The body is split into two parts through the backbone, and each half is divided as marked in the drawing. 1. The head; sometimes used for mince-pies; sometimes it is tied up for oil, and then the bones are used for fertilizers.—2. The neck; used for soups and stews. —3. The chuck-rib, or shoulder, having four ribs. It is used for corning, stews, and soup, and some say the best steaks are from this piece.—4. The front of tht shoulder, or the shoulder-clod, which is sometimes called the brisket, or rattleran, used for soup and corning. MEATS, FOWLS, AND ENTREES. 121 —5. The back of the shoulder; used for corning, soups, and stews.—6. The/ore shin, or leg; used for soups.—7, 7. The plate pieces; the front one is called the brisket (as is also 4), and is used for corning, soups, and stews. The back plate piece is called the flank, and is divided into the thick flank, or upper sirloin, and the lower flank. Those are for roasting and corning.—8. The standing ribs, divided into first, second, and third cuts; used for roasting. The second cut is the best of the three.—9. The sirloin, and is the best roasting piece.—10. The sirloin steak and the porter-house steak; used for broiling.—11. The rump, or aitch-bone; used for soup or corning, or to cook d la mode.—12. The round or buttock; used for corning, or for & la mode; also for dried beef.—13. The hock, or hind shank; used for soups. 221. Veal.—If the kidney be well sur- rounded by fat, the meat is of good quality. The whitest is not the best veal; but the flesh of the bull-calf is of a brighter color than that of the cow-calf. The fillet of the cow-calf is considered the best. A perceptible vein in the shoulder indicates the freshness of the meat; if bright red or blue, it is fresh, if any green or yellow spots are visible, it is stale. The suet will be flabby, and the kidney will smell. The calf should not be slaughtered until it is six weeks old. Spring is the best time for veal. 1. The head, sold with the pluck, which includes the heart, liver, and sweet-breads.—2. The rack, including the 122 THE QUEEN OF THE KITCHEN. neck; used for stews, pot-pies, and broths; also for chops and roasting.—3. The shoulder. This, and also half the rack and ribs of the fore quarter, are sometimes roasted, and sometimes used for stews, broths, and cutlets.—4. The fore shank, or knuckle; used for broths.—5. The breast; used for stews and soups; also to stuff and hake.—6. The loin; used for roasting.—7. The fillet, or leg, including the hind flank; used for cutlets, or to stuff and boil, or to 6tuff and roast or bake.—8. The hind shank, or hock, or knuckle; used for soups. The feet are used for jelly. 222. Mutton.—The best is of a fine grain and bright color, the fat firm and white. The rain mutton may be known by the redness of the flesh, and the sponginess of the fat. The ewe mutton is not so bright in color, while the grain is closer. Mutton is better for being full grown. 1. The shoulder; for boiling or corning.—2, 2. The neck and rack; for boiling or corning.—3. The loin; is roasted, or broiled as chops.—4. The leg; is boiled, or broiled, or stuffed and roasted. Many salt and smoke the leg, and call it smoked venison.—5. The breast; for boil- ing or corning. 223. Lamb.—In the fore-quarter, if the vein is not blue, it is stale. In the hind-quarter judge by the kidney, its faintness of smell will prove it to be stale. Lamb should be eaten very fresb. MEATS, FOWLS, AND ENTREES. 123 Mutton wrapped in a cloth wet with vinegar, and laid on the ground floor of a dry cellar, keeps' well, and improves in tenderness. 224. Venison.—The choice of venison should be regulated by the appearance of the fat, which when the venison is young, looks bright, thick, clear, and close. By running a knife in the haunches, and then smelling the blade, you can tell if it be tainted. 225. Pork.—In young pork the lean when pinched will break, the thickness and toughness of the rind is a proof of its being old. In fresh pork, the flesh is firm, smooth, a clear color, and the fat set. When stale it is clammy and flabby; if there be any kernels in the fat, it should not be eaten. Dairy fed pork is decidedly the best. 1. The leg, or ham; used for smoking.—2. The hind loin. —3. The fore loin.—4. The spare-rib; for roasting; some- times including all the ribs.—5. The hand, or shoulder; sometimes smoked, and sometimes corned and boiled.— 6. The belly, or spring, for corning or salting down. The feet are used for jelly, head-cheese, and souse. 226. Bacon.—Excellent young bacon may be known by the lean being of a bright color 124 THE QUEEN OF THE KITCHEN. and tender, the fat firm .and white, the rind thin, and the lean tender to the touch. Rusty hacon has yellow streaks in it. 227. Turkey.—The cock bird when young has a smooth black leg with a short spur. The eyes bright and full, and moist supple feet when fresh. The flesh very tender under the wings. The hen may be selected by the same rules, and is the most delicate. 228. Chickens.—The young cock has a smooth leg, and a short spur, and may be selected by the same rules as are turkeys. Hens have smooth legs and combs when young. A good capon has a thick belly, and large rump, a full comb, and a swelling breast. 229. Geese.—In young geese the feet and bills will be yellow and free from hair. When fresh, the feet are pliable, and the skin tender. 230. Ducks.—May be selected in the same way as geese. 231. Partridges.—Yellow legs, and a dark bill, are tests of a young bird; a rigid vent when fresh. 232. Pheasants.—May be chosen the same as partridges and other birds. 233. Hares.—When a hare is young and fresh, the cleft in the lip is narrow, the body MEATS, FOWLS, AND ENTREES. 125 stiff, the ears tear easily, and the claws are smooth and sharp. 234. In hot weather where there is no ice, wipe meats dry; sprinkle on a little salt and pepper, and hang in a cellar. Or, still better, wrap it, thus prepared, in a dry cloth, and cover it with charcoal or wood ashes. BEEF. Beef a la Mode. 235. Take the round middle cut, from 8 to 10 pounds. Make a stuffing of bread crumbs, parsley, marjoram, cloves, pepper, salt, and i tea-cup of suet, a little onion, chopped fine. Make 2 diagonal slits 2 inches wide, nearly to the bottom; fill with the stuffing, between the beef and the fLip, and tie it securely with a string. Put across the bottom of the pot, 3 little sticks; put the beef upon them, and fill the pot with water to § of the beef; put pepper, salt, and flour on the top; cover and let cook slowly for 5 hours; pour over 1 tea-cup of claret wine just before serving. Stewed Beef, No. 1. 236. Boil it in a little water with 2 or 3 onions, 2 or 3 carrots, a little thyme. Skim it 126 THE QUEEN OF THE KITCHEN. well; take out tlie beef; add a little water and flour, and then pour the gravy over the beef. Stewed Beef, No. 2. 237. Take a piece of bacon, 1 large onion, some celery, parsley, pepper and salt. Chop all together; cut slits in the beef, and stuff these mixed ingredients in it; tie up the beef very tight. Put on with 2 quarts of water, 4 or 5 carrots, 10 cloves, 1 table-spoon of allspice, after it is ground, 1 gill of vinegar, 2 or 3 table- spoons of sugar, and when nearly done, dredge a little flour over it, which will brown. Let it stew for 7 or 8 hours. 1 hour before serving, pour off the gravy and strain it, saving the carrots to garnish the dish. Skim the grease; keep the gravy warm to pour over the beef. The bone out of the meat should be cooked with the gravy. Roast Beef or Mutton 238. Wash the beef nicely, and put it on the spit. When the gravy begins to collect, baste the beef with it; put nothing with the gravy but a little hot water when you serve it. When the beef is on the dish, sprinkle a little salt over it and then pour 1 gill or more of hot water over it. Put the spit quite near the fire, but be careful not to burn or scorch the meat. MEATS, FOWLS, AND ENTREES. 1-27 To Boil Corned Beef. 239. Put the corned beef into a pot large enough to hold it; cover it with cold water, and then cover the pot tightly; let it boil for 2 hours and then change the water, again using cold water. Put it on to boil, and when the meat is tender it is done. It will take 6 pounds of corned beef 6 hours to boil; it must not be allowed to boil too hard. If the beef is to be served cold, it is always best to press it. Let the beef boil until the bones are loosened from the meat; take out the meat and bones, and strain the liquor, and put it back into the pot to boil until it jellies. Separate the meat from the bones; put the meat into a dish, and put a weight upon the meat, so as to press it into a firm mass. When it is cold, turn the meat out on a dish and pour the jelly over it. Some persons change the water 3 times, in boiling corned beef, so as to remove the salt taste. To Bake a Round of Beef. 240. Put the round into a dripping-pan; pour 1 pint of water over the meat. As soon as the meat is warmed, commence to baste it with lard, just rubbing the lard over the top of the meat. Do this every i of an hour, to pre- vent the crust from hardening; use also the 128 THE QUEEN OF THE KITCHEN. gravy around the meat. Pat slices of thin salt pork on the top, or some suet. Sprinkle the meat with a little salt and pepper, and when it is almost done, dredge it with flour to make it of a nice brown color. It will take between 4 and 5 hours to bake in the oven. When the meat is done, take it out of the gravy, and set it near the fire in a dish, while you thicken the gravy. To 1 pint of gravy, put 1 tea-cup of boiling water, and 1 table-spoon of browned flour. Mix it well, and pour over the beef, and serve. A Brisket of Beef. 241. Remove the small bones, and joint the meat, without cutting through the outside skin. Make a rich stuffing of equal quantities of the kidney, suet, and bread crumbs; chop it all fine, and season with pepper, salt, parsley, and thyme. Put it into a dripping-pan, with 1 pint of water; baste it with lard, as in directions for baked round of beef. Bouilli Beef, No. 1. 242. Put the thick end of a brisket of beef into a kettle; cover it over with water; let it simmer over the fire nearly 8 hours; add to it some celery, 1 bunch of pot herbs, 1 onion, salt, and pepper, i an hour before you take it off. MEATS, FOWLS, AND ENTREES. 129 boil some vermicelli in it; put 1 pint bowl of carrots with the beef, when you first put it on; add some turnips; cut up the carrots and turnips; let it stew slowly. Tomato catsup im- proves it. Put in 1 table-spoon of butter, rolled in flour. Bouilli Beef, No. 2. 243. Take the bones out of a piece of rump beef; then tie it up, and put it into a large pot of water, and let it boil for 7 hours, with 3 peeled onions, carrots, pepper, and salt. Make a sauce of a small slice of lean bacon, 2 onions, 1 carrot, half boiled, 2 small anchovies, 1 tea- cup of capers, 1 pickled cucumber, chopped all together with the juice of 1 lemon, or a little vinegar; put it all in a pint saucepan, with 1 table-spoon of butter, and stow it slowly for i an hour; stir it well; then fill it up with water from the bouilli pot, and season it very highly with cayenne pepper and salt. Skim it and add a little celery or celery seed; put in a few cloves, and add it to the beef. Serve the bouilli with the gravy. Clarissa Round. 244. Cut a piece of pickled middling in slices, size of your finger; roll them in spices and stick them into a piece of beef, leaving out 8 MEATS, FOWLS, AND ENTREES. 131 Beefsteak Rolls. 247. Cut the beefsteak in half, lengthwise, that is, split it, and then cut it into strips as wide as your hand; rub over the inside of tbem 1 onion. In each strip, roll a very thin slice of bread that is buttered on both sides; stick 2 or 3 cloves in the bread; put also some pepper, salt, and celery seed; or if celery is in season, small stalks of it cut and put in the gravy. Secure each roll with a piece of thread; dredge them; roll in flour, and fry in hot butter; then put them in a stewpan with water enough to stew them. Serve with gravy. Veal or mutton is excellent, prepared in this style. Let the rolls stew slowly for 2 hours. Beefsteak Pie. 248. Take 2 pounds of tender beefsteak, and boil it in a little water until half done; have dish lined with paste; cut up the beef in small pieces, and put in the dish; add to the water that it was boiled in, 1 onion, pepper, salt, and i a wineglass of wine; let it boil up, and pour upon the meat; cover it with a crust of paste. Put a roll of paste around the edge of the dish. If beef is not tender, it can be improved by putting it upon a board and pounding it. 132 THE QUEEN OF THE KITCHEN. Beefsteak with Tomato Sauce. 249. Take li dozen ripe tomatoes; skin, and scald them; put them in a saucepan, with J a pint of good beef gravy; season with salt and pepper, and put them to stew for 1 hour. When the steak is nicely broiled, pour this sauce upon it and send it to the table. Beefsteak with Oysters. 250. Take 30 oysters; stew them in their own liquor; season with 2 table-spoons of but- ter, rolled in 1 table-spoon of flour; pepper and salt. First boil the liquor, and skim it, and then drop in the oysters. When the gills have turned, stir in the butter. Have ready a nicely broiled steak; pour over it the oysters, and serve. Rump Steaks Stewed. 251. Take 2 thick steaks; wash them. Fry 2 sliced onions in 2 table-spoons of hot butter; then put in the steaks; fry them first on one side, and then on the other, keeping them covered tightly all the time. Then pour upon them enough boiling water to cover them. Season with pepper and salt. Let the steaks stew slowly for 2 hours. Then take 1 large cupful of the gravy; mix with it 1 table-spoon of browned flour, 2 table-spoons of tomato cat- 134 THE QUEEN OP THE KITCHEN. MUTTON. To Boil a Leg of Mutton. 254. Wash the mutton, and then tie it up in a piece of cotton cloth; put it in a pot, and cover it with cold water. When the meat is half done, put in some salt. Take off the scum as it rises. It will take 3 hours moderate boil- ing to cook a leg weighing 10 pounds. When done, drain it well, and put it upon the dish it is to be served in; pour over egg-sauce with capers in it, or cut up some small green cucum- bers that have been plainly pickled, and add to the sauce. A gravy can be made of some of the broth, by thickening it with butter and flour. To Roast a Leg of Mutton. 255. Wash the meat nicely, and put it before the fire; baste it every 15 minutes with a little lard until the gravy is rich; then baste it with the gravy; turn the meat constantly, so that it will be done evenly through. If the meat is put in the oven, put a cupful of water in the dripping-pan, first baste with a little lard, and then with the gravy, and dredge the meat with flour. It will take 3 hours to cook. Before putting in the meat, sprinkle it with both salt and pepper. MEATS, FOWLS, AND ENTREES. 135 To Roast a Loin of Mutton. 256. Wash the loin nicely, and roast it the same as the leg. It takes but 2 hours to cook. To Boil a Loin of Mutton. 257. Skin the loin; remove all the bones; put it in a large saucepan; pour upon it a pint of cold water, and a cupful of catsup; let it stew for 3 hours; turn the meat often whilst it is cooking. Just before the mutton is done, pour over it a gravy made by stewing together the skin and the bones, 1 onion, some parsley, thyme, pepper, and salt; pour off the gravy when it is done, and have ready to pour it over the mutton. Let it stew for 5 minutes, and then serve. Saddle of Mutton. 258. Wash it nicely, and put it to roast the same as a leg of mutton; it will take from 3 to 4 hours, according to its size. Keep it con- stantly basted, cr the meat will dry too much in cooking. Always put pepper and salt on the meat before cooking it. Shoulder of Mutton. 259. May be either boiled or roasted. Boil it in the same manner as the leg, and serve with white sauce. Roast the same as leg, and serve with brown gravy. 136 THE QUEEN OF THE KITCHEN. To Cook Lamb. 260. Roast the hind quarter, or if the lamb is small, roast the hind and fore quarters together without dividing them, that is, cut it down the back in two parts. It takes about an hour to roast lamb, and an hour and a half to boil it. If boiled, tie it up in a cloth, and pour cold water over it, and keep the pot tightly covered. Lamb's Fry and Pluck. 261. Take the sweetbreads, small bowels, and kernels, the lights, liver, and heart; clean and soak them well; cut open the intestines. When all are cleaned, cut in small pieces, and fry them a light brown, having first rolled them in flour. Put them in a stew-pan; cover them with boiling water, and stew them for an hour. Season with pepper and salt. Onions and toma- toes can be added. Mutton Chops Pried. 262. After the mutton is quartered, cut the chops from the best end of the neck and loin attached to the fore quarter. Beat the chops; wash them, and wipe them perfectly dry, roll them in cracker dust, or in flour, and fry them a light brown in boiling lard. Serve them upon a hot dish. Season each chop with pepper and MEATS, FOWLS, AND ENTREES. 137 salt before rolling in flour, and then it is an im- provement to roll them in yolk of raw egg before frying them. A gravy can be served with the chops if pre- ferred. After frying them, pour off the grease; put to 6 chops, 1 table-spoon of butter, and 1 of flour; stir it until it is smooth and brown, and then pour in i pint of boiling water; stew until the gravy is thick, and then pour upon the chops, and serve. Mutton Chops Broiled. 263. Have the gridiron well heated, and perfectly clean. Wash and wipe dry the chops; put them upon the heated iron; as they become warmed, baste them with a little butter. Turn them often to keep them from burning. When done, put them upon a heated dish; upon each chop put a small piece of butter; pour a tea- spoon of boiling water upon each chop, and serve immediately. Mutton Chops Stewed. 264. Wash and wipe the chops; roll them in flour or in cracker dust, and fry them a light brown. To 6 chops, have ready in a stew- pan, 1 quart of water, 3 onions sliced, pepper and salt; after stewing 10 minutes, add the chops; cover tightly, and let them stew for an 138 THE QUEEN OF THE KITCHEN. hour and a half. Remove all scum that may arise. In a small saucepan stir 1 tea-spoon of browned flour, into 1 table-spoon of melted butter; then pour in gradually the gravy from the chops; stir until it thickens, and then pour upon the chops, and serve on a heated dish. Mutton Steaks. 265. Cut the steaks from the leg half an inch thick. Wash them, and wipe them per- iectly dry. Have ready a heated griddle; put the steaks upon it; turn them constantly, and baste them with butter. When done, place them upon a heated dish; put a small piece of butter on each, and pour on it a table-spoon of boiling water, and serve immediately. Mutton Cutlets. 266. Take the cutlets from a loin of mut- ton; beat them slightly; cover 2 cutlets with the yolks of 2 eggs well beaten, i pint of grated bread crumbs, mixed with thyme, parsley, nut- meg, salt, pepper, a little lemon peel, and roll the cutlets in it; fry them in butter, having tied them up. Take them out, and add to the but- ter they were fried in, a little water, some anchovy or catsup, and 2 spoonfuls of claret wine. When the gravy is done, pour it over the cutlets, and serve. MEATS, FOWLS, AND ENTREES. 139 Mutton Steak Pie. 267. Cut the steak in small pieces; to 2 steaks, put 1 pint of water, salt and pepper; stew until the meat is tender; keep it tightly covered; add 1 onion sliced. When the meat is done, stir in the gravy 2 table-spoons of but- ter rolled in 1 table-spoon of browned flour. Cut up 1 large sized Irish potato into small pieces, and slice 2 hard boiled eggs. Pour this into a dish lined with crust; cover with crust that has a small hole in the centre of it; bake for half an hour, and serve. Stew of Mutton. 268. Cut the cold cooked mutton into pieces; trim off the sinew, gristle, and skin, and put them into a saucepan; pour over them a pint of boiling water; cover, and let stew for an hour; then strain off the water upon the pieces of mutton; when the mutton is well heated, stir in it 1 table-spoon of butter rolled in 1 tea-spoon of browned flour. Season with pepper, salt, and i an onion; cover tightly, and stew for half an hour, and serve. Irish pota- toes may be cut in small pieces and added. Irish Stew of Mutton. 269. Is made by cutting a loin of mutton into chops; put them in water and let stew for 140 THE QUEEN OP THE KITCHEN". half an hour. Stir a cup of rich milk or cream in 12 Irish potatoes that have been boiled, peeled, and mashed while hot; put half the potatoes in a deep dish, and then put in the chops, and then the rest of the potatoes. Put them in the oven, and bake them a light brown. When ready to serve, pour over them a gravy made of the water in which the chops were stewed. Season it with pepper and salt, and an onion; let it stew for 20 minutes, and then thicken it with 1 table-spoon of butter rolled in 1 table-spoon of flour. Lamb's Head Fricassee. 270. Boil the head until the bones can be taken out; then add some of the water that it was boiled in, and season it with pepper, salt, allspice, parsley, onion, i pint of milk, and thicken it with 1 table-spoon of butter, rolled in flour; stir in 2 eggs, beaten light; do not let them curdle. PORK. To Boil a Ham. 271. After washing and scraping a ham well, put it into a pot large enough to hold it, and cover it with cold water; let it boil steadily, and not too fast. When the water boils away, fill up the pot with boiling water, and be care- MEATS, FOWLS, AND ENTREES. 141 ful to take off all scum that arises. Do not pierce the meat, as it disfigures the meat and lets out the juices. When the ham is done, take it out of the water and carefully remove the skin, and send it to table garnished with parsley. It is best though, not to remove the skin, as by doing so it allows so much of the juices to run out of the ham. A cold ham is better if the skin has been left on, as it prevents it from drying and becoming haAl before it is used. An old ham should be soaked in cold water for 15 hours before it is put on to boil. A new ham should be soaked about 8 hours. It takes a large ham from 7 to 8 hours to boil. Always put a ham to soak with the skin side up, or the salt will not be extracted. To Bake a Ham. 272. Put the ham on to boil; when it is done, put it on a dish; remove the skin, and cover the top of the ham with grated bread crumbs. First cover the top with a yolk of 1 raw egg; glaze it over with thick cream, and put it in the oven to brown, i an hour will brown it nicely. Before cooking a ham, if you wish to test it, stick a sharp, knife in the thickest part of the ham, and also run it around the knuckle. If it is tainted you can tell by the smell of the knife. 142 THE QUEEN OF THE KITCHEN". To Boast a Ham. 273. Take 1 very fine ham; soak it for 3 days; then put it before the fire, on a spit, and roast it slowly for 6 hours; keep it well basted with hot water. When done, cover it with fine bread crumbs, and set it in the oven for 10 minutes to brown; pour over the essence from the roasting, and serve on a hot dish. Remove the skin before putting it on the spit. To Roast a Pig. 274. Take a freshly killed pig; wash it well and cut off the feet close to the joints, leaving some of the skin to fold over the ends. Truss the legs; fill the body with a rich stuffing made of grated bread crumbs, butter, parsley, thyme, pepper, and salt. Sew up the pig, or tie it firmly; put on the spit; keep it well basted with a feather dipped in sweet oil, or with some fresh butter tied in a piece of muslin. Be careful not to put it too near the fire, so as to prevent it from burning or blistering. It will take 3 hours to roast. If basted with its gravy it will not brown nicely. For the gravy, take the drippings; skim off the grease; add to it the liver and heart, and the meat off the feet, having first boiled them in a little water and chopped them up. Add the MEATS, FOWLS, AND ENTREES. 143 ■water that they were boiled in, and stir in 1 table-spoon of browned flour; let it boil, and then serve. Instead of this gravy, the pig may be served with apple sauce or cranberry sauce. To Stew Fresh Pork. 275. Cut the ribs into chops; put them into a deep stewpan; cover them with cold water; season with pepper and salt, and stew until tender. Stir in 1 table-spoon of butter, with 1 tea-spoon of flour for thickening. Slice either sweet or Irish potatoes, and put into the stew when half done. 1 hour is enough to cook the stew. It can also be served with green peas. Leg of Pork Stuffed. 276. Run a knife around the bone, until it is loosened; take out the bone, and fill the place with a rich stuffing, made of stale bread seasoned with butter, pepper, salt, and onion. Take a few stitches to prevent the stuffing from coming out. Put it on the spit, and baste it with fresh butter, it is more delicate than lard. Fresh pork requires longer cooking than any other meat. Serve with Irish potatoes, cut in quar- ters and fried. Put the gravy in a sauce boat. Have some apple sauce. It will take from 3 to 4 hours to cook, according to size. 144 THE QUEEN OF THE KITCHEN. To Cook a Chine. 277. Wash the meat nicely, and put it on to boil; cover it with water, and let it boil for 3 or 4 hours. Cabbage can be boiled with chine, if preferred. Spareribs. 278. Wash the ribs nicely, and put them to roast; pour over them a little water; keep them basted. Porksteaks. 279. Cut 2 steaks from the tenderloin, i an inch thick; fry them in boiling lard; turn them; when brown on both sides, take them out. To make a gravy, pour in 1 cup of boiling water; stir in 1 table-spoon of browned flour; let it boil up, and pour it over the steaks. A little onion in the sauce is an improvement. Baked Fork and Beans. 280. Take 1 quart of white beans; wash and pick out the imperfect ones. Let the beans soak for 1 hour, in cold water; then put them to boil in water enough to cover them. When they come to a boil, pour off the water, and add fresh cold water; let them boil until nearly done; then pour off the water and put them in a deep pan. Have ready 1 pound of pickled MEATS, FOWLS, AND ENTREES. 145 pork, that has been soaked in cold water for 3 hours, and then stewed until tender. First gash the pork, and then put it in the dish with the beans; season with pepper and *alt, and pour over the top 1 pint of the water that the meat was stewed in. Bake until the beans are soft and the meat is done. Porksteak Broiled. 281. Cut the steaks from the tenderloin; wash them nicely, and wipe them perfectly dry. Have ready a heated gridiron; put the steaks upon it; turn them constantly; baste them with a little butter. When done, place them upon a heated dish; pour over each steak 1 table-spoon of boiling water, and serve. Sparerihs can be cooked in the same manner. Salt Pork. 282. Salt pork is best just boiled in water; when nearly done, cut a cabbage in quarters and put to boil with the meat. VEAL. Rolled Breast of Veal. 283. Take out all the bones from a breast of veal. Make a rich force-meat of veal, fat and lean bacon, a few sweetbreads or brains 9 146 THE QUEEN OF THE KITCHEN. from calf's head, pepper, salt, allspice, chopped parsley, onions, and sweet marjoram. Roll the force-meat in the veal, and tie it up securely with a string; put it in an oven or stewpan, and fry it with either lard or a slice of fat bacon; make a gravy of all the bones and scraps of veal left, and pour it over the veal after it is fried, first pouring off the fat that the veal was fried in. Let it stew slowly for 7 or 8 hours; turn it, and do not let it brown or the gravy stew away, as it must be served with the veal. Mix 1 tea-spoon of flour with 2 table-spoons of browned sugar and some cold water, and put in the gravy. Some persons prepare the veal the day before it is to be baked, so as to have it in readiness early in the morning. Rolled Veal with Olives. 284. Take a fillet of veal; cut it into small steaks, and beat it until tender; spread on one side with pepper, salt, and forced meat, made of pieces of veal and lean bacon, 1 onion, a little parsley, sweet marjoram, 1 pinch of allspice, 1 of nutmeg, 1 of pepper and salt; chop all fine together, and try if it is seasoned by frying a Bmall ball; if not, add according to taste. Roll the veal filled with the stuffing, into balls, and sew them up; fry them a light brown in s boiling lard. Prepare a gravy with the scraps MEATS, FOWLS, AND ENTREES. 147 left, the bones and the gravy. Pour off the lard from the veal, and pour this gravy over it; let it stew for 3 hours, turning them occasion- ally. Brown flour and sugar, and add to the gravy; put olives around the meat, and pour on the gravy. Fillet of Veal Stewed. 285. Put a fillet in a deep pot; put some pieces of fat pork in the pot, and some on the veal. When the fillet is of a nice brown color, take it out and set it by the fire. Put 1 table- spoon of butter in the pot, pepper and salt, and 1 dessert-spoon of flour; let it brown, and then add i cup of tomato sauce. When it is hot, put in the meat; pour in enough boiling water to half cover the meat; cover it tightly, and stew slowly for 3 hours. When the meat is half done, turn it; baste the meat constantly, and keep tightly covered. Ragout of the Breast of Veal. 286. Separate the joints of the brisket, and trim the meat nicely; put it to bake with a little water; baste it with butter and the water. Make a gravy by boiling the trimmings of the meat in a little water; thicken with flour and butter, and serve with the meat when done. Season with pepper, salt, and a little onion. 148 THE QUEEN OF THE KITCHEN. Stuffed Fillet of Veal. 287. Remove the bone of a leg of veal with a sharp knife; fill the place with rich stuffing, made of grated bread crumbs, butter, pepper and salt, and a little thyme; secure it with a string, and put it upon the spit to roast; baste it with sweet lard every i of an hour until it begins to brown, then use the drippings for basting. When done, thicken the gravy with a little browned flour; pour over the meat, and serve on a heated dish of a deep shape. Veal should be wiped each day that it is kept raw. Do not lay it upon a plank or it will mould. Loin of Veal. 288. Loin of veal, if prepared in a similar manner to beef a la mode, is equally as good; only be careful to bake the veal, and baste it constantly with the gravy to keep it from being dry. Veal Cutlets. 289. If it is a large steak, take the yolks of 3 eggs, and after beating it for a short time, roll it in the yolks, and then in cracker dust. Put in the skillet 1 large table-spoon of lard; when it is boiling hot, put in the steak and let it fry a light brown; turn it so as to fry equally on both sides. Cut up and fry in one side of MEATS, FOWLS, AND ENTREES. 149 the skillet 2 onions, be careful not to let them burn; season with pepper, salt, and pour enough water into the skillet to cover the steak; cover it tight, and set it back on the stove to stew slowly for 11 hours; the steam cooks it and makes the meat tender. Garnish the dish with parsley, and serve. Veal Cutsets in Tomatoes. 290. Beat 2 cutlets, and fry them in 1 table-spoon of boiling lard; fry on both sides to a light brown ; cover the steaks with water, and let stew for 1 hour; cover the pan tightly. Then add 1i dozen tomatoes, that have been skinned; strain off the seeds and water. Let it stew for 1 hour, slowly, and then serve. Season with pepper and salt, and a few slices of onion. Calf's Head Baked. 291. Boil the head sufficiently to take out the bones, without breaking the meat; then season with pepper, salt, a few blades of mace, cloves, and a beaten egg; put over it grated bread seasoned with butter and a wineglass of wine, and then bake it; add with the seasoning, onions chopped fine; spread over the top of the dish, hard-boiled eggs cut in slices, and bread crumbs; pour over it some of the water that the head was boiled in, to keep it from burning. 150 THE QUEEN OF THE KITCHEN Sauce for Calf's Head. 292. Take 1 pint of veal gravy; thicken it with 1 table-spoon of butter, rolled in flour, a little parsley, a little salt, cayenne pepper, and a very little lemon juice. Put in 3 hard-boiled eggs, cut in slices. Veal Dressed like Terrapins. 293. Take cold roast veal fillet, or loin; cut into pieces 1 inch square; put into a skillet; mix and pour over the veal a dressing made of 6 hard-boiled eggs, minced fine, 1 small tea- spoon of tarragon, vinegar, mustard, 1 salt-spoon of salt, and 1 of red pepper, i pint of cream, 2 glasses of Madeira or Sherry wine. Mix all well together; cover and let stew 10 minutes; serve while hot. Duck, venison, or fowl can be dressed in the same way. A calf's liver is a great improve- ment, if added to this dish; the liver to be cut into slices and fried, and cut up when cold, and added to the veal. Veal Pate. 294. 3i pounds of veal, 1 slice of fat salt pork, 6 soda crackers, i box mushrooms, the same of truffles, chop them fine, 3 raw eggs, i table-spoon of butter, 1 tea-spoon of black pep- MEATS, FOWLS, AND ENTREES. 101 per corns, 1 tea-spoon of salt. Work it like bread; divide it into 2 or 3 loaves; put them in a baking-pan, with bread crumbs and 1 tea- spoon of butter on the top of each ; pour 1 pint of water on the pan, and baste frequently. It will take 2 hours to bake. If liver of veal is used to make up the required amount, it is bet- ter. Chop all fine. Put to bake with all of the water it was boiled in. Veal Croquettes. 295. Take i pound of cooked veal; mince it very fine, and season with salt, pepper, onions, and garlic; mix with it 2 eggs, well beaten, and a i pint of cream, 2 sweetbreads, if you have them. Make them into small forms, and bake, or fry them in boiling lard. Mix the eggs with the croquettes; roll them in egg, and in cracker dust, and then fry them. Be careful to take them up free of grease. Veal Force-Meat Balls. 296. Take i pound of veal, and i pound of bacon or suet; cut them very fine, and then pound them in a mortar; 1 cup of bread crumbs. Mix together, and moisten with 3 table-spoons of cream; season with pepper and salt, and work all together with the yolk of an egg. Make them stiff, and fry them in hot lard. 152 THE QUEEN OF THE KITCHEN. White Sweetbreads. 297. Soak the sweetbreads over night in cold water; put them on to boil in plain water until soft, but not to break ; take them out, and put them in a bowl of cold water till ready to be stewed; take i pint of milk, a dessert-spoon of butter stirred into a tea-spoon of flour, and then stir it into the milk when it boils, half of a small onion, cayenne pepper, and salt, a tea- spoonful of all together, 2 lumps of loaf sugar, and a very small piece of bacon; let this stew until it comes to a boil, then put in the sweet- breads, and let them simmer for an hour on the back of the stove. Be careful not to let the sweetbreads boil, as they are cooked enough. Baked Sweetbreads. 298. Season the sweetbreads with pepper, salt, and butter; put them in letter paper, fold them up, and put them in an oven to bake for an hour. Sweetbreads with Knuckle of Veal. 299. Parboil the sweetbreads; brown them with a tea-spoon of sugar, and one of butter mixed with flour. An hour and a half before they are to be eaten, mix them with the jelly of a knuckle of veal. Season with pepper, MEATS, FOWLS, AND ENTKEES. 153 salt, parsley, and thyme; let them simmer slowly on the back of the stove, until ready to serve. The knuckle must be put on early in the morning on the day before it is to be used. Sweetbreads with Tomatoes. 300. Take 6 sweetbreads; parboil them, and then add to them 12 tomatoes, or half a can of tomatoes; cut up the tomatoes and drain off their juice; add them to the sweetbreads; season with pepper, salt, and cayenne pepper, and parsley. Stew for half an hour, and serve. To Dress Sweetbreads. 301. Take 6 sweetbreads, parboil them; then put them into a common dish with a little of the water that they were boiled in, to pre- vent the dish from breaking. Put 2 table-spoons of brown sugar in a ladle to brown; when done, add a tea-cup of cold water; beat up the yolks of 2 eggs, and pour in the hot sugar; then take a bunch of feathers and wet the sweetbreads with the eggs and sugar; do it two or three times as it dries; the eggs and sugar make them a pretty brown. Put them in 2 hours before dinner. After they are taken from the fire to be dished, add to the gravy, lemon juice or vinegar. It is always best to throw the sweet- breads into cold water, after parboiling them. 354 THE QUEEN OF THE KITCHEN. Ragout of Sweetbreads. 302. Fry the sweetbreads in boiling lard until the}' are a light brown; put them in the stewpan with i pint of water, some marjoram, parsley, thyme, and sweet basil enough to flavor them; add an onion stuck with cloves. Let it all stew until the gravy is thick, then serve it upon toast. Sweetbread Croquettes. 303. Boil a fresh tongue for 5 hours; when tender, add 8 large sweetbreads well boiled, and chop them into a fine paste; beat and add 3 eggs. Season with 1 table-spoon of butter, salt, pepper, onion, and a little nutmeg; soften with a little water that they were boiled in, and add i cup of cream. Make them into shapes, and roll each in yolk of egg and bread crumbs; then fry in boiling lard, just browning them, as they are already cooked. Add a little veal broth to soften them. POULTRY. To Roast a Turkey or Chicken. 304. Wash the fowl nicely, see that it is well cleaned, and the craw is emptied. Singe it with clean burning paper, and then carefully MEATS, FOWLS, AND ENTREES. 155 take out the pin feathers. Cut off the feet and the head. Fill it with a rich stuffing, made of grated bread crumbs, mixed with butter, pepper, salt, and thyme. Put a piece of butter or fat pork in the craw. Place the fowl care- fully on the spit, not too near the fire; turn it constantly, and keep it well basted, first with a little butter and hot water, and then with the gravy. Cut up the liver, and mix with the dressing. Be careful to truss the legs nicely. If the breastbone is broken, it will make the turkey look more plump. A stuffing can be made of boiled and mashed Irish potatoes. Season them with pepper, salt, and butter. It will take 2 hours to cook. To Boil A Turkey or Chicken. 305. Clean the fowl, and prepare the same as for roasting; wrap or tie it up in a clean cloth, and put it in a pot deep enough to hold it; cover it with cold water, and let it boil slowly. Keep the pot tightly covered, and remove all scum that arises. When it is half done, turn it in the pot. When it has boiled for 2 hours, take it off, and cover the pot closely for half an hour, this will steam it, and make it white. This is the time for a turkey weigh- ing about ten pounds. Serve with egg sauce. Use bread stuffing, if liked. 156 THE QUEEN OF THE KITCHEN. Boiled Turkey with Oyster Sauce. 306. Grate a loaf of bread; cut up 20 oysters, i pound of butter, pepper, salt, 2 table- spoons of cream, and 3 eggs; stuff the turkey with these ingredients, and make into balls, and boil what is left; sew up the turkey; dredge it, and put it in cold water enough to cover it; set it over the fire; let it boil slowly for an hour; take off the scum as it rises; then take off the kettle, and cover it closely; if it be a middling size, let it stand in the pot for half an hour, the steam being kept in will cook it enough, and keep the skin whole or very white. When you dish it, pour on a little oyster sauce; lay the balls around the turkey; serve the rest of the sauce in a boat. Let the turkey be put on in time to stew as above, it cooks it to perfection. The turkey should be put on the fire and heated before it is served. Turkey with Oysters. 307. Cut up the turkey very fine, that is, cold roast or boiled turkey. Put a layer of turkey, and one of oysters alternately. Season with cream, butter, pepper, salt, a little nutmeg, an onion, and strew crumbs of bread and small pieces of butter on the top, and bake it. When the oysters are done, serve it. 158 THE QUEEN OF THE KITCHEN. and salt, and a little mixed mustard. Put them on the gridiron until heated through, and serve. A Turkey Boiled and then Baked. 310. Prepare the turkey, by dressing and stuffing it; put it into a kettle, and boil it; cover the turkey with water. Cover it tightly, and remove all scum that arises. Let it boil until tender; then take it out of the pot; remove the cloth, and put the turkey in the oven for 10 minutes to brown. This mode of cooking a turkey makes it both tender and juicy. Prepare a gravy by boiling the liver, gizzard and trimmings of the turkey in a little water. Thicken the gravy with a little butter and flour. Turkey Patties. 311. Mince some cold cooked turkey very fine; season with pepper, salt, and mix it with a little cream and melted butter. Fill the patties, and bake for a few minutes. Chicken Dressed with Tomatoes. 312. Fry the chicken a light brown; put it into a dish; then pour into the pan in which it was fried, 1 quart of boiling water, 1 onion chopped fine with parsley, 4 tomatoes a little 160 THE QUEEN OF THE KITCHEN. cover them; let them stew for 2 hours. Take out the chickens, and add to the fat that }'ou have poured off, 1 table-spoon of flour in a cup of water, and let it boil up, and pour over the chickens, which must be kept hot. Beef is excellent cooked in this manner. Chicken Pudding. 315. Take 4 young chickens; cut them up, and season with chopped parsley, mace, pepper, salt, and bake them in batter. Make the batter with 10 eggs beaten very light; add to them 1 quart of milk, £ pound of butter, and as much flour as will make a thin batter. Bake them for half an hour. White Fricassee of Chickens. 316. Cut them in pieces, and fry them a light brown; then put them into a fryingpan with i pint of strong broth, pepper, salt, and let them cook for 20 minutes. Then put into it a pint of cream, 1 table-spoon of butter rolled in flour, the whites of 2 eggs, 1 onion, a bunch of parsley tied up, a little mace. Instead of cream, the yolks of 8 eggs can be used. Stir them in just before taking it off* the fire. Be careful not to let the eggs curdle. When you prepare the chickens, cut them, and lay them in salt and water for 15 minutes. MEATS, FOWLS, AND ENTKEES. 161 White Fricassee of Rabbits. 317. Rabbits can be prepared according to above directions, and are very nice. Brown Fricassee of Chickens. 318. Cut them in pieces, and fry brown in batter; put with them to stew, 1 pint of gravy, 1 wine-glass of claret, 1 of white-wine, 2 ancho- vies, 1 bunch of sweet herbs. Keep them covered tight. Stew for 15 or 20 minutes; brown it with butter, and serve. 2 chickens or rabbits for this quantity. Prepare as for white fricassee. Brown Fricassee of Rabbits. 319. Prepare the rabbits according to above directions. Chicken Pie. 320. 2 hours before dinner, set on the fire, in a saucepan, 1 quart of water, with a little chopped parsley, onion, pepper, salt, and celery stalks. Cut up 2 chickens, and lay them on a dish in fresh water. An hour before dinner put them in the gravy, and put in 1 table-spoon of butter rolled in flour, and 1 tea-cup of cream or milk, and let stew for half an hour. Have a dish prepared with paste around it; have sliced 4 hard boiled eggs; put a layer of them in the 10 162 THE QUEEN OF THE KITCHEN. bottom of the dish; then some chicken, and then egg, and so on until it is filled. Then fill up the dish with the gravy; put on the top a paste, and bake for half an hour. Pried Chicken. 321. Joint the chickens, and lay them in Bait and water for i an hour; drain them, and wipe them perfectly dry with a coarse towel; sprinkle them with pepper and salt, and a little flour; put them in boiling lard, until they are of a light brown, being careful to turn them. Take them out, and put upon a dish; cover it and set near the fire; pour into the skillet a little water, and a cup of cream, stirring it briskly; garnish the chickens with parsley, and pour upon the gravy. Mush cut into thin slices and fried is an improve- ment, if added to the dish when served. A Curry in East India style. 322. Cut up 2 chickens as for fricassee; put them into a stewpan with water enough to cover them; put a little salt with them, and let them boil until tender; cover close and skim them well; when the chickens are boiled, take them off; put in a stewpan i pound of butter, brown it with a large onion MEATS, FOWLS, AND ENTRIES. 163 sliced; fry until brown; put in the chickens, and sprinkle over them 2 or 3 spoonfuls of curry powder; cover close, and let the chickens cook until brown; after boiling shake the pan, then put in the liquor the chickens were boiled in; let all stew until tender; if acid is liked, add the juice of a lemon. Vellot of Chicken. 323. 2 chickens cut up, pepper and salt and a little flour upon them, put into the sauce- pan with them, 1 white onion with 2 cloves stuck in it, 3 sprigs of parsley, a heaping table- spoon of butter, 2 thin slices of lean bacon, a half pint of water; keep the chickens to one side. Put on 2 hours before dinner, and stew slowly; when ready to serve, put the chickens in the dish; beat the yokes of 3 eggs, juice of 1 lemon, and pour them into the saucepan with the gravy from the chickens, and a gill of milk; stir it carefully; when smooth and thick pour over the chickens. 2 minutes will make the gravy; don't let it curdle. Fricassee of Chicken. 324. Joint the chickens and lay them in salt and water for 20 minutes; drain them, and then put them in a skillet with a little water, a few blades of mace, pepper and saji; 164 THE QUEEN OP THE KITCHEN". ■when almost done add 1 cup of cream or milk, 1 table-spoon of butter, rolled in flour; stir well to keep from curdling. Chicken Croquettes. 325. Boil a middle sized chicken; when it is cold cbop fine; take the bones, skin and refuse pieces, add some water to them and let boil for an hour; chop and fry in 4 ounces of butter, 1 onion, and 1 tea-spoon of flour, stir it for a minute and then add the chicken and 2 gills of the broth, salt, pepper, and a little nutmeg; stir all well for a few minutes. Beat the yolks of 4 eggs and stir them in. A few mushrooms cut up, or some truffles are an improvement, if added. Take it off the fire, pour into a dish and set to cool. When ready to cook the croquettes, make into forms; roll them in bread crumbs; then in beaten eggs; bread crumb them again, and fry in lard or hot fat. It is better to beat the whole mixture in a mortar, just before you form it, beating makes it smooth. If put in a cool place, this mixture can be kept for several days. To Broil Chickens. 326. Take a young flit chicken, clean it nicely, and cut it down the back; spread it open. Wash the chicken, and wipe it perfectly MEATS, FOWLS, AND ENTREES. 165 dry. Have ready a heated gridiron; put the chicken upon it; not too near the fire; baste it constantly with a little butter, and keep it moistened with a little hot water. It will take I of an hour to cook. When it is done, put it upon a heated dish, and put a little piece of butter upon it, and then pour over it one table-spoon of boiling water. Watch the chicken or it will burn. Turn it frequently. When the chicken is first put upon the grid- iron, always put the breast downwards, so as to let the breast bone get heated through first. Domestic Ducks. 327. These are best roasted. Clean them nicely, and prepare them like chickens; fill them with a rich stuffing made of grated bread crumbs, mixed with butter, pepper, salt, and a good deal of onion. Put them on a spit or in the oven; baste them constantly with a little butter and hot water, until there is enough gravy made to baste them with; turn them fre- quently. If put in the oven, put a little water in the bottom of the pan. Put a piece of middling on the top of each duck. To Roast a Goose. 328. A goose is prepared the same as a turkey. Serve it with apple sauce; roast the 166 THE QUEEN OF THE KITCHEN". liver, and serve with the gravy. A green goose is a goose not over 4 months old. It is not usual to stuff them, find they require less time to cook than a grown fowl. Truss the legs nicely. A green goose should be broiled; it will take longer to broil than a chicken, and will not require any butter to baste it. If put too near the fire it will burn without cooking. Roasted Fowls. 329. Chickens, turkeys, ducks, or any kinds of birds, can be stuffed and baked in the follow- ing manner: Take some grated bread crumbs; mix with them some pepper, salt, and chopped onion, 3 leaves of sage, 1 sprig of pot marjoram, 1 dessert-spoon of butter. Moisten them with a little water; stuff the fowl, and set them in a greased pan, and pour in 1 pint of water. Dust the fowl with flour, and put a piece of lard upon it; baste it constantly with the gravy. Then put in a saucepan, in a little water, the liver, gizzard, and heart, with pepper, salt, and onion, and add them to the gravy of the ducks when they are stewed. It will take about 2 hours to bake in a hot oven, or the same length of time if put on the spit before the fire. The fowl should be put in salt and water for 10 minutes before stuffed, and wiped perfectly dry with a coarse towel. 168 THE QUEEN OF THE KITCHEN. Partridge Pie. 332. Take 6 partridges, 1 dozen oysters, salt, pepper, nutmeg, and 1 table-spoon of but- ter, rolled in flour. Add some of the water that the partridges were boiled in, and put in a dish lined with paste. The partridges must be only parboiled. Cover the pie with a crust of paste, and bake for i an hour. Boiled Partridges. 333. Clean the birds nicely; cut off the feet and the head; truss the legs; put them in a pot, and oover them with cold water; let them boil slowly for 1 hour; take them out and serve them with celery sauce. They are better not stuffed. Roasted Partridges. 334-. Clean and truss the birds; put them on the spit; baste with a little butter .and hot water, until a gravy is made, then use that; put 1 tea-spoon of butter in each bird. They must not be stuffed; it destroys the flavor. 30 minutes to roast a partridge. To Broil a Partridge. 335. Clean the bird; cut off the feet and head; cut it open, down the back; spread it open; wash and wipe it dry; put it on a heated gridiron, and baste it frequently with a little MEATS, FOWLS, AND ENTREES. 169 butter; turn it often. It will take 30 minutes to cook. Serve it on a heated dish; put a small piece of butter on the bird, and pour on it 1 tea-spoon of boiling water. Serve immedi- ately. Care should be taken to see that the gridiron is kept very clean. To Boil a Pheasant. 336. See directions for boiling a partridge. It will take a pheasant I of an hour to boil. To Roast a Pheasant. 337. See directions given for roasting a partridge. Put a little more butter than for a partridge. It will take a pheasant nearly an hour to roast before the fire. Turn them frequently: To Broil a Pheasant. 338. Great care should be taken in broiling a pheasant, as it is apt to become hard if placed too near the fire. Broil it slowly for 1 full hour; turn it constantly so that the breast will get well cooked through; baste it constantly with a little butter, and a few drops of boiling water, to keep it moist. When ready to serve, put it on a heated dish ; put a piece of butter on the bird, and pour over it 1 table-spoon of boil- * ing water. Prepare the bird in the same manner as directed for broiling a partridge. Put 170 THE QUEEN OF THE KITCHEN. the breast downwards when first put on the griddle. Pigeons in Jelly. 339. Make some jelly of calf's foot, knuckle of veal or beef, and season it with pepper, salt, and a little mace. Have nicely baked some pigeons; put some of the jelly in the bottom of a bowl; when it is nearly cool, lay the pigeons upon it; then pour over enough of the jelly to cover the pigeons. When cold, turn it out, it makes a beautiful dish. To Boast Woodcock and Snipe. 340. Birds should be picked soon after they are killed. Clean them and truss them; put them on the spit before the fire, and baste them constantly. Have ready a piece of toast, nicely browned and buttered. Serve each bird upon a piece of toast. Some persons cook these birds without re- moving the entrails. Allow 20 minutes to cook them. To Cook Reed Birds. 341. Clean the birds, and put a piece of butter in each; put them on the spit before the fire; baste them constantly. They will take but 10 minutes to cook. These birds are also often served without removing the entrails.* Serve each upon a piece of toast nicely browned MEATS, FOWLS, AND ENTREES. 171 Squabs in Olives. 342. Clean 6 squabs, and lay them in salt and water for several hpurs; then wipe them perfectly dry. Make a gravy of i pound of butter, i of an onion, 3 table-spoons of flour, a few cloves, a few blades of mace, pepper, and salt. Let it stew for 15 minutes, and then put in the squabs, and let them cook slowly for lb hours. To each squab put 4 olives; stone the olives, and put them to the squabs 1 hour before they are to be served. To Broil Squabs. 343. Take a squab that has just full feathered; clean it; cut it open down the back, and broil it according to directions given for broiling a partridge. Prairie Chickens. 344. Clean them, and prepare the same as chicken, either to broil or roast. Stuif them, and serve with their own gravy. Put a large lump of butter in the craw of each. "Wild Ducks. 345. Pick off the feathers nicely; singe the small fingers. Do not stuff them. Put them before the fire to roast; baste them constantly 172 THE QUEEN OF THE KITdlEN. with butter. They will take from 20 minutes to i an hour to cook. Serve with their own gravy. Venison. 346. The legs are used for steaks; the sad- dle is cooked whole; the shoulder should be roasted, and the neck used for stews. Venison Steaks. 347. These should be cut 1 inch thick. Wash and wipe them dry; put them on a heated gridiron to broil; baste them constantly with butter; turn them to keep them from burning, and do not put them too near the fire. If they are kept before a good fire for i an hour, they will cook enough. Put them on a heated dish; put a small piece of butter on each, and pour over it 1 table-spoon of boiling water. Saddle of Venison. 348. The saddle is always roasted, as is also a saddle of mutton. Keep it well basted, and cook it slowly. It will take 4 hours to roast. A Stew of Venison. 349. Cold, cooked venison may be cut in slices, and stewed in a little water and butter, pepper, and salt. Just before sending to table, etir in a little currant jelly. 174 THE QUEEN OF THE KITCHEN. be boiled perfectly tender. Pour this sauce over the rabbit, and serve. MISCELLANEOUS. Spiced Tongues. 352. After the tongues are corned, pierce holes, with a knife, through them; fill with cloves, ginger, allspice, cinnamon, pepper, and lemon juice; rub them with the same. Lay them on a flat dish with a heavy stone to press them; turn them every day. After 4 days boil them in the same liquor with a pint of beer. When the skin will come off, take them out. Cut off the gullets, and roll them, beginning at the end; tie tight around a narrow cloth ; press the gullets in.each end; sew the cloth well on; put it back into the pot with the same liquor J let it boil slowly; when done, put it on a dish with a heavy weight to press it, in a day or two it will be ready for use. Fresh Beef Tongue Stewed. 353. Cover a fresh tongue with water; let it boil until the skin can be taken off. Then put it again in the water it was boiled in; add 1 onion, salt, pepper, allspice, cloves, all whole; let it stew for 3 hours; then take 2 tablespoon- MEATS, FOWLS, AND ENTREES. 175 fuls of butter, and stir in; season with tomatoes or mixed catsups. If tomatoes are used, it will take 1 pound of canned; of catsups, use walnut and tomato, and any other kind liked. Put ki catsups with the butter. To Cook a Tongue. 354. Choose a plump smooth tongue, which is an evidence of a young and tender tongue. Never cut otf the root before boiling. In boil- ing a salt tongue, let it stand for 15 minutes in the water it was .boiled in, after taking it off the fire. A salt tongue should be soaked for 12 hours in cold water. A fresh tongue, in pickle, should be soaked for 2 hours only. When the tongue is perfectly tender, take it off; skin it carefully, and remove the rough part of the root. If a tongue is very salt, it is well to change the water once while boiling it. It will take between 4 and 5 hours to boil. Beef Tongue and Mushrooms. 355. Take a fresh tongue; parboil it in water; skin it, and remove the rough part; put it in a stewpan; cover it with the water it was parboiled in; put over it slices of pork; season with pepper, salt, onion, spices, and parsley. MEATS, FOWLS, AND ENTREES. 177 Ham or Chicken in Parmesan Cheese. 359. Boil the ham well; turn it, and stew it slowly with claret wine, onions, lemon peel, and young carrots. Mix with boiled rice, butter, and Parmesan cheese, and bake it brown. Croquettes of Meats. 360. Take any kind of meat; mince it. For 1 dish, put 3 table-spoons of minced ham; seasoned with pepper, salt, and nutmeg; 1 table- spoon of butter, rolled in 3 of flour; moisten all with i a pint of cream, or boiled milk; stir until it is ropy; stir in the fresh meat to the consistency of hash ; let it get cool; the meat to have been previously cooked. Make in forms; roll in beaten yolk of egg, and bread crumbs; form with a knife, not touching them with the hand; fry in hot lard, with a little parsley. Force Meat. 361. i pound of veal, chopped fine, i pound of suet, a small slice of pork, 1 table-spoon of marjoram, 1 onion, mace, cloves, nutmeg, the yolks of 2 eggs, and a few crumbs of bread. Fry it in butter in small balls, or bake it in a dish: moisten with gravy or water, so that it will not be dry. The veal is best if it has been previously cooked. 11 178 THE QUEEN OF THE KITCHEN. Bread and Butter Balls. 362. Grate i a loaf of bread; mix with it the beaten yolk of 1 egg, salt, pepper, chopped parsley, a little chopped ham or a few sweet- breads, or both; mix all together in a bowl; soften with 2 table-spoons of beef soup; make it soft enough to roll into balls; fry them in boil- ing lard, mixed with 2 ounces of butter. Pillau. 363. 1 pint of milk, 2 eggs, i pint of minced cold meat, a little minced ham, 1 onion, and mix it quite thick in boiled rice; bake it for 20 minutes. To Boil Tripe. 364. As soon as possible after the animal is killed, have the stomach emptied and washed in cold water; sprinkle it with ashes, in the inside; fold it over and lay it carefully in a jar or tub; pour over it warm water, and let it stand for 5 hours. Take out the tripe and scald the jar; scrape off the dark part of the tripe, and put it in weak salt and water for 24 hours, or for 2 or 3 days; it should not be kept too long. Boil the tripe until it can be pierced with a straw and looks clear. It is best to cook all the tripe, and keep it covered with milk and water, and be careful to keep the jar MEATS, FOWLS, AND ENTREES. 179 tightly closed. Fry as much as is needed, in boiling lard, a nice brown, and serve; or stew it with a little butter and onion, and season with vinegar. If the milk should sour in which it is kept it does not matter, as the tripe is always served with vinegar. To Pry Souse. 365. The feet must be split in two, and boiled in enough water to cover them, with a little salt. Then put them in a jar, and pour over them half vinegar and half broth that they were boiled in; boil down the rest of the broth to a jelly, and add to the feet; roll the feet in cornmeal or cracker dust, and fry them in boiling lard, or they may be fried in batter. Souse is very good served cold. Baked Hash. 366. Mince corned beef very fine, and any kind of cold fowl, 1 onion, cayenne pepper, and salt. Beat up the yolks of 2 eggs, and mix in with the minced meat; add 1 table-spoon of butter, and not quite cover it all with boiling water; let it brown nicely, and serve. It will not take long to cook. Cold, boiled Irish potatoes are sometimes mixed with the beef; they must be mashed smooth, and then mixed with the other ingredients. 180 THE QUEEN OF THE KITCHEN. Cow Heel. 367. After being well cleaned, boil them until the bones and meat separate; cut each heel in four parts; dip them in yolk of raw egg, and then in cracker dust, and fry them a light brown, and serve. It is good, served without being fried, dressed with onion, butter, and cream. Take a little of the water that it was boiled in; add the onion and the butter; just before serving, stir in the cream. Liver Balls. 368. Parboil a calf's liver; take i pound of middling, and mince them very fine; season with i an onion, cayenne pepper, and salt. Mix in 1 tea-cup of pounded cracker, the yolks of 2 eggs, and work it all well together. It can be fried in small balls, or baked all together in a dish, in which case put lumps of butter on the top and half fill the dish with water. To Pry Liver. 369. Cut off as much liver as you intend to use; let it lie in salt and water for 1 hour; then wipe it dry and fry it in boiling lard. Take out the liver, and pour in the pan a little boil- ing water; stir it well, and then stir in fresh milk or cream enough to make the gravy; pour over the liver, and serve. MEATS, FOWLS, AND ENTREES. 181 Liver Stewed. 370. Take 1 table-spoon of butter; put it into a saucepan, and let it brown with 1 onion, 2 or 3 cloves, garlic, a little parsley. Prepare a calf's liver, with 2 or 3 slices of bacon, a little cayenne and black pepper, 1 blade of mace, 1 bunch of sweet herbs, and put into a stewpan for 3 or 4 hours. Before it is served up, take 1 glass of Madeira wine, 1 table-spoon of catsup, 1 drop of anchovy. Let it bubble and then dish it up. Liver in Jelly. 371. Take a calf's liver, cut in small square pieces of half an inch, i pound of leaf lard, and cut into same size; fry both together in butter, but not dry; only let them stew; season with thyme, 3 cloves, cayenne pepper, and salt. Beat fat and all together as for force-meat, put- ting in crumbs of bread; put in a saucepan some crumbs of bread, a little broth, some milk, or butter; stew it thick; and when cold, beat with the force-meat. To 1 mould put 1 egg, chopped parsley, and the other seasoning; work it all through a sifter with a spoon. Take a beef's tongue that is cured, and not smoked, and boil it well; when cold, cut it in pieces 1 inch square, and mix through the force-meat. 182 THE QUEEN OF THE KITCHEN. Fill a tin mould more than half full of the mix- ture, as it will swell; set it in a saucepan of hot water, J up the mould. When it begins to boil, set it back to simmer for 1 hour; let it remain in the mould until the next day. Make meat jelly with 2 sets of hog's or calf's feet, a knuckle of veal, and beef seasoned with thyme, cloves, salt, and pepper, and boil for 10 hours; skim off the grease to make the jelly clear; clarify with the whites of 3 eggs; do this twice. Let two persons hold a coarse towel whilst the jelly runs through it; then clarify again with 1 egg; let it come to a boil; then take it off, and set it back on the stove; as it simmers you will see the egg separate from the jelly; let the jelly run gradually through a coarse towel. Dip the mould with the liver in it in the hot water, so as to make it come out easily; trim it around neatly with a sharp knife, that it may be smaller when it is put back in the mould; or 2 moulds of different sizes would be better. Take some of the melted jelly, but not hot, and pour it in the largest mould; let it get cold; then lay on it the white of a hard boiled egg, at short distances apart; cut them into shapes. Pour over it enough jelly to cover the egg; let it get cold, and then place the liver exactly in the centre of the mould, and pour jelly around it until the mould MEATS, FOWLS, AND ENTREES. 183 is full, making it even at the top with the liver. When ready to use it, dip the mould in hot water, to turn it out. Carrots cut like the egg make a nice garnish for the dish. A Stew for Cold Meats. 372. Cut 1 onion in slices, and fry it in butter until it is a light brown color; put in 1 table-spoon of sifted flour, and mix it; then add i pint of stock broth (or the same quantity of hot water); stir all together for a few minutes, and then add i tea-spoon of salt, some black pepper, 4 table-spoons of mixed catsups. When the gravy is well mixed, and of a good color, strain it through a colander; add the cold meats and put them to stew; cover tightly, and let them stew slowly for 1 hour. When ready to serve, put around the dish, outside of the hash, little squares of toast of a nice brown color. To Glaze a Cold Ham. 373. Take a cold boiled ham that has had the skin taken off", and put beaten yolk of egg over it with a feather; then cover it with pounded cracker, quite thick; and then brush it over with cream, and put it in the oven to brown. A ham that has been cut, and not found to be sufficiently cooked, is very nice if the cavity is filled with boiled and mashed 184 THE QUEEN OF THE KITCHEN. Irish potatoes, and then it is glazed over. A ham should always be cut i the distance from the hock, and then slices cut off of either side as preferred. The larger side is styled the Virginian side, and that next the hock the Maryland side. Butter for Prying. 374. Take butter before it is salted; put it into an iron kettle, and boil it until you can see your face in it; skim as fast as necessary; put in an earthen vessel in a cool place. It will keep years if the butter is pure. To Brown Flour. 375. Spread it upon the bottom of a tin pan, and place it upon the stove; stir it well until it becomes of a rich brown color; put it in a tin dredging-box, and keep it on hand to use for thickening. For Roasting.. 376. Be particular in skewering. After having washed and drained it, baste with water. A little salt. Baste constantly, taking care not to let the meat scorch. For Frying. 377. Wipe dry whatever you intend to fry, and let the fat or lard always be boiling before MEATS, FOWLS, AND ENTREES. 185 you put it in. Fish and oysters are better if first rolled in cracker dust. SAUCES. Celery Sauce. 378. Wash 2 heads of celery, and cut them * into pieces 1 inch long; boil in 1 pint of water, and i tea-spoon of salt; rub 1 table-spoon of butter in the same quantity of flour, and stir it in 1 pint of hot cream. Then put in the celery; let it boil up, and serve it hot, with poultry that has been boiled. Browning. 379. A nice browning for soups and gravies is made by putting i pound of white sugar into a saucepan, with 1 table-spoon of water; stir it all the time. When it becomes a light brown color, add 1 table-spoon of salt, and then gradu- ally stir in boiling water until it is as thick as cream; let it boil, and remove all scum. When it is clear, strain it through a piece of muslin, and put it in bottles. Use small bottles, and cork them tightly. Use a small quantity for coloring gravies or soups a nice brown. A more simple manner of browning soups, is to stir browned flour into the soup i an hour before it is served; but that thickens the soup also. 186 THE QUEEN OF THE KITCHEN. Egg Sauce. 380. Put a tumblerful of sweet milk on to heat. When boiling, stir in 1 table-spoon of butter, rolled in flour; stir until it is melted, to keep it from becoming oily; then stir in 1 tumblerful of cream. When the sauce is well heated, take it off. Have ready 4 hard-boiled eggs, cut in slices; put a few of the slices in the sauce, and garnish the dish of meat with the rest of them. To be served with boiled meat. Oyster Sauce. 381. Take 12 oysters; strain off the liquor, and wipe the oysters; strain the liquor, and put it in a saucepan; a little salt, and 1 blade of mace. When the liquor boils, stir in 1 table- spoon of butter that has been rolled in 1 tea- spoon of flour. When well mixed, stir in i pint of rich milk or cream; let it boil up and put in the oysters; let them stew until the gills are well turned, and then serve as sauce to boiled meats or fish. Caper Sauce. 382. Put 1 pint of boiling water in a sauce- pan. When it boils again, stir in it 4 table- spoons of butter, rolled in 2 table-spoons of flour; stir until it boils up, and is well thickened; MEATS, FOWLS, AND ENTREES. 187 stir in 4 table-spoons of capers, or some cucum- ber pickle cut up. Parsley Sauce. 383. This is made similar to egg sauce, except you substitute the parsley for the eggs. Onion Sauce. 384. Boil onions in enough water to cover them until they are soft and well done; strain them, and add to a sauce made like egg sauce, leaving out the eggs. Mint Sauce. 385. Take 3 table-spoons of freshly gathered mint, chopped fine; dissolve 2 tea-spoons of white sugar in 4 table-spoons of vinegar, and serve with lamb. A Gravy for White Sauce. 386. A knuckle of veal, or the neck, about 1 pound. Put it into 1 quart of water, seasoned with 1 onion, whole pepper, cloves, i a nutmeg, and 1 bunch of sweet herbs. Let it boil for 1 hour, then strain it, when it is fit for use. A Gravy for Brown Sauce. 387. Take some neck beef, cut in thin slices; flour it well, and put it into a saucepan 188 THE QUEEN OF THE KITCHEN. with 1 slice of fat bacon, 1 sliced onion, sweet marjoram, pepper, and salt. Cover it well; put over a slow fire; stir it 3 or 4 times; and when the gravy is brown, put some water to it and stir all together, and let boil for $ an hour. Then strain it, and add a little lemon juice when the fat has been taken off. A Gravy for Venison. 388. Take the trimmings and neck of the venison; cut it up, and let it stew slowly until the juices are entirely extracted. Then to each pound of meat, put a little more than 1 pint of boiling water, 1 tea-spoon of salt, and 1 of whole pepper. Let it boil for 2i hours; skim it; strain, and let it cool; skim it again. Heat, and serve with stewed venison. A Rich Brown Gravy. 389. Brown, lightly, 6 ounces of lean ham, cut into thick slices; take them out of the fry- ing-pan, and put into a stewpan; fry 1i pounds of neck beef, dredged with flour; put it with the ham, after frying it; then fry 1 onion, and add it. Pour over them 1 quart of boiling water; let it boil, and skim it. i tea-spoon of salt, 4 cloves, 1 blade of mace, 1 tea-spoon of whole pepper, 1 bunch of herbs, a little celery seed. Boil gently until it is reduced to 1 pint. MEATS, FOWLS, AND ENTREES. 189 When it is cold, skim it; then heat it again and add some catsup of any kind, and serve it with any kind of meat or fowls. This gravy can be kept for a week in a cool place. Fruit Sauce. 390. This is made of apples, apples and peaches, mixed, and of cranberries. Apples are either stewed or baked, and then mashed through a colander. First pare them, and remove the seeds. To 1 pint, add 1 table- spoon of butter, and i pound of sugar. Acid apples are the best. If made of dried apples and peaches, take equal quantities of each; soak them for 6 hours, and then stew them; sweeten to taste, and add a little lemon to give them an acid taste. Cranberries are first washed and picked, and then put on to stew with enough water to cover them; let them stew until the skins crack, and they begin to thicken; sweeten them to taste, and let them get cold. They are better if made into a jelly; you can make them jelly, if you put the berries to stew with enough water to cover them. When the skins crack, strain them; and to each pint of juice, put 1 pound of brown sugar; let it cook until it jellies; then put it into china moulds to cool; serve with meats. *90 THE QUEEN OF THE KITCHEN. VEGETABLES. 391. Vegetables are always better for being fresbly gathered. If not perfectly fresh, it is best to let them lie in cold water before cooking them. Vegetables should always be well done, but not boiled to a mush. Always drain the water from them before sending them to table, and place them in hot dishes with covers to them. Always pour boiling water upon vegeta- bles, and put them to boil in this water. Asparagus. 392. Put a little salt in some water; when it boils, put in the asparagus, having first trimmed it. Let it boil for 30 minutes, and then drain off the water. Put some pieces of buttered toast in the bottom of the dish; lay upon them the asparagus, and pour over it some drawn butter sauce. Burr Artichokes. 393. Put a little salt in the water; when it boils, put in the artichokes; boil them until tender; test them by drawing a leaf. Serve them with some melted butter, in a sauce boat. VEGETABLES. 191 Broccoli. 394. Select the hard heads; peel the stalks; wash them, and put them in boiling water that has a little salt in it; let them boil in an open vessel for 20 minutes, or until tender. Drain off the water from them, and serve them with drawn butter. To Boil Onions. 395. Put 12 onions in 1 gallon of water; let them boil, but not too hard. If the water becomes yellow, pour it off and add as much more boiling water; put a little salt in the water each time. If the onions are green they will take 2 hours, and a little longer if dried. Serve them with drawn butter sauce. To Fry Onions. 396. Peel them, and then slice them; let them lie in a brine of salt and water for 10 minutes; then fry them a light brown, in hot butter; season with pepper. Wipe them dry before putting them in the butter. To Cook Irish Potatoes. 397. Pour boiling water upon the potatoes; let them boil for i an hour; put them in the colander, and set them over a kettle of hot water to steam them; mash them with a little 192 THE QUEEN OF THE KITCD-EN. butter and milk, and then mash them through a colander. These are very nice, if put in an earthen dish and put in the oven to bake for $ of an hour. Fricassee of Potatoes. 398. Boil the potatoes, having peeled them first; when cold, cut them in thin slices. To 6 potatoes, put 1 table-spoon of butter, rolled in flour, 1 tea-cup of broth or water, pepper, salt, and chopped parsley. Then put in the pota toes; let them stew for a few minutes; and when ready to serve, stir in the yolk of 1 egg, beaten, a little lemon juice, and 1 table-spoon of cold water. Saratoga Pried Potatoes. 399. Take nicely peeled Irish potatoes, and cut them in very thin slices; throw them into cold water; ice water is best; let them remain for 1 hour; then take them out, and wipe them perfectly dry. Put a few at a time into boiling lard or beef drippings; stir them all the time to keep them from sticking to each other, or to the skillet. When fried a light brown, take them out and put others in. As you take them out of the grease, be careful not to take any with them. Put them on a sieve, and keep them near the fire until ready to dish. 194 THE QUEEN OF THE KITCHEN. 405. Put 2 table-spoons of salt into the water, and let the water boil before putting in the greens. When the greens sink they are done. Keep the saucepan uncovered. The greens should be carefully picked over before they are used. To Boil Cabbage. 406. Take off the outer leaves of the cab- bage; cut in quarters, and let it lie in salt and water for 20 minutes. Pour boiling water over it, and let it stand for 1 minute, and then put it in cold water to cpok. Boil it slowly for 1 hour; and if cooked by itself, put some salt in the water, and serve it with drawn butter sauce. Cabbage Boiled like Celery. 407. Take 1 head of cabbage; cut it up as for cold slaw; cover it with water, and let it boil, changing the water twice. Drain it from the water, and serve with drawn butter. To Cook Cauliflower and Broccoli. 408. Take off the leaves; cut off the stalk at the bottom; and if the head is very large, separate it. Put in salt and water for 20 minutes, and then put it in cold water to cook; VEGETABLES. 195 let it boil for 20 minutes; take it out, and strain, and serve it with drawn butter sauce. Broccoli is prepared in similar style. Spinach, a, la Mode, No. 1. 409. Wash, and drain the spinach; put into a saucepan; cover it; put no water with it, and let it remain until done. Take it out and chop it up fine, and return it to the saucepan with cream and butter. Serve it up on toast, with poached egg8 upon the top of it. Spinach a la Mode, No. 2. 410. Separate the leaves, removing the stems and dead leaves; let it lie in cold water for 1 hour. Then put into boiling water that has a little salt in it; cover the stewpan, and boil the leaves until tender; when done they will sink. Pour them into a colander, and drain off all the water; and then return it to the stewpan, with a little pepper and some but- ter, having first emptied out the water it was boiled in, and wiped the pan. When the but- ter is well mixed with the spinach, put it in the dish, and place poached eggs on the top of the spinach. Keep the dish covered, as this vege- table is best eaten hot. Chop the spinach fine before putting it into the dish with the eggs. 196 THE QUEEN OF THE KITCHEN. Squash or Cymblings. 411. Select those that the outside skin cun be easily punctured; peel and slice them; put them in water until ready to cook ; put them in boiling water that has a little salt in it, and let them boil for i of an hour; keep the vessel covered. When tender, empty them into a colander, and press the water out; mash them, and return them to a clean stewpan; season them with butter, pepper, and salt, and a little cream. When they have thickened, serve them. To Cook Beets, No. L 412. Beets should be boiled in plenty of water for 6 hours. When done, slice them into a saucepan with a small lump of butter, a little salt, i a tea-spoonful to a common-sized dish, 2 table-spoons of vinegar, and 1 tea-spoon of brown sugar. Let them simmer for h an hour before serving. A dust of flour to thicken the gravy. To Cook Beets, No. 2. 413. Wash them, and put them to boil; cut off the green, but not the top of the beet. Young, fresh beets will take 2 hours to boil; but if they have been out of the earth long, they will sometimes require as much as 6 hours to cook. Press them without breaking the skin. VEGETABLES. 197 When they yield readily to the pressure, they are done. Rub them, and cut them in slices; dress them with a little butter, pepper, and salt. Cold, boiled beets are excellent, eaten as a salad. Green Peas. 414. Put 1 peck of shelled peas in a sauce- pan; pour over them 1 gallon of boiling water, and let them boil for 20 minutes; strain off the water, and put them into a dish, with small pieces of fresh butter, and serve. Boil a little salt in the water. Lima Beans. 415. These are prepared similar to peas, except when strained from the water; they should be returned to the saucepan, and stewed for 10 minutes. 1 cupful of butter to 1 quart of beans. String Beans. 416. String beans should always be young and tender. They are called snap beans because when doubled over they will snap, if right for use. Carefully remove the string on either side of the bean, and cut it down the middle in two strips, and then crosswise, making 4 pieces of each bean. Cover them with boiling water, and put a little salt in the water; let,them boil for 20 minntes; take them 198 THE QUEEN pF THE KITCHEN. out and strain them; return them to the sauce- pan with butter, pepper, salt, and a little milk; let them stew for 15 minutes, and serve. Young Ochres and Tomatoes. 417. Take an equal quantity of each; slice the ochre, and skin the tomatoes; put it into a saucepan, without water; add a small quantity of butter, pepper, and salt, 1 onion chopped fine. Stew for 1 hour, and serve. Baked Tomatoes, No. L 418. Pour boiling water over them, then in a few minutes the skins can be easily removed. Put them into a baking dish with bread crumbs, butter, pepper, and salt, 1 onion, if you like it. Sift corn meal over the top of them, and bake them slowly. They will take between 2 and 3 hours to bake. If they are acid, use sugar instead of salt. Baked Tomatoes, No. 2. 419. Put into a baking dish some tomatoes, nicely skinned; put upon each a small piece of butter, pepper, salt, and bread crumbs. Let them bake slowly for 1 hour. Forced Tomatoes. 420. Take fine, large tomatoes; cut off the tops of them without skinning them; fill them 199 with bread crumbs, salt, pepper, and butter, after having taken out the seeds. Bake slowly for 15 minutes. Fried Tomatoes. 421. Take nice firm, fresh tomatoes; cut them in slices without peeling them; let them drain, and then fry them in butter, and serve hot. Stewed Tomatoes. 4-22. Take 10 tomatoes; remove the skins by pouring boiling water over them; put in a saucepan with butter, about" 1 table-spoonful pepper, salt, a little onion, and a few bread crumbs. Let them stew slowly for li hours. To Prepare Salsify. 423. This vegetable requires great nicety in cooking. Exposure to the air, either after scraping or boiling them, will turn them dark. To Stew Salsify. 424. Half boil it, and put it into a siewpan, having cut it up. Add butter, pepper, salt, and milk. Let them stew dry, and serve. To Bake Salsify. 425. First stew it, and then put it in scollop shells, or in a dish with grated bread crumbs, butter, pepper, and salt. 200 THE QUEEN OF THE KITCHEN. To Fry Salsify. 426. First stew it; let it be dry; make into cakes, and fry them in boiling lard or in butter. Corn Fritters. 427. Take rather old corn; cut it down the middle, and scrape all the corn and milk off the cob; make a batter of 2 eggs, 6 light table- spoons of flour, and h pint of milk. Mix it all well together and drop 1 spoonful at a time in boiling lard, and fry it a light brown; they will cook in 5 minutes. Six ears of corn to this quantity. If they are very large, it will take 3 eggs. Beat the eggs very light; add the milk, and then the flour. Corn Pudding. 428. Take 4 ears of corn; cut it off the cob; 2 eggs, beaten light, i pint of milk, pepper, and salt, 1 table-spoon of butter. Mix all together, and bake slowly for 1 hour. To scrape the corn is best. Fricassee of Corn. 429. Cut green corn off the cob; put it in a stewpan, and cover with water; let it boil for i an hour; mix 1 spoonful of flour with i a pint of milk, pepper, salt, parsley, and 1 dessert- VEGETABLES. 201 spoon of butter. Let it boil for a few minutes, and serve. Egg-Plant Pried. 430. Several hours before they are to be used, peel and cut them in slices, with a little salt between them, putting a weight over the dish to press them down. Just before dinner, make a batter of flour and water, with 1 egg, beat up, pepper, and salt. Dip in each slice, and fry in lard. Egg-Plant Baked. 431. First parboil the egg-plant; then take off the skin in two pieces; lay the skins on a dish, the one it is to be baked in; mix with the egg-plant, crumbs of bread, butter, pepper, and salt. Then put it in the skins; cover it with grated bread crumbs, and bake. A little ham or bacon, cut fine, and mixed in. Remove the skins if preferred. Carrots Stewed. 432. Parboil the carrots; then cut them in slices; put them into a stewpan, with a dessert- spoon of butter, rolled in flour, 1 cup of milk, pepper, salt, and 1 tea-spoon of powdered sugar, a little nutmeg. This for 6 large carrots. Stew for i an hour, and serve. 202 THE QUEEN OF THE KITCHEN. To Fry Parsnips. 433. Boil them soft; take them out of the water, and let them drain; cut them in slices, and sprinkle them with pepper, and salt; fry them a pale brown, and have the butter that they are to be fried in quite hot. Jerusalem Artichokes. 4-34. They should be nicely peeled; pour boiling water upon them, and keep covered; let boil for 1 i hours; then steam them in a steamer or colander, and put them on the top of a pot of boiling water. Artichokes are always served whole, with drawn butter sauce. Stewed Cucumbers. 435. Peel cucumbers, and cut them as for table; stew them in a little water, with butter, pepper, salt, and 1 onion. Let them stew for i an hour, and serve. Baked Cucumbers. 436. First parboil the cucumbers; then slit the cucumbers down one side, leaving the skin all in one. Season the cucumber with grated bread, butter, pepper, salt, a little onion, and thyme. Mix all well together and bake in the skins. They are very like egg-plant. VEGETABLES. 203 Mushrooms. 437. To stew mushrooms, sprinkle them with a little salt, after having peeled them; put them in a saucepan, without water, and let them stew until tender. Add a small piece of butter, a little cream, or milk, pepper, and salt. Let them be rather stiff with the gravy. At first put them on the back of the stove, and cover the saucepan. It will take 3 hours to make them tender. Then make the gravy for them; let them stew in it until thick, and then serve. Drawn Butter Sauce. 438. Take 4 ounces of butter; roll it well in flour; drop it in 1 pint of boiling water, and stir until it thickens. Celery Sauce. 439. Wash and pare 1 large bunch of celery; cut in small bits; boil until tender. h pint of cream, mace, nutmeg, a small piece of butter. Boil it gently; and, when the sauce is quite thick, serve. Brown Onion Sauce. 440. Cut off both ends of the.onions; fry them in 2 ounces of melted butter, until they are a light brown; pour into them 1 pint of gravy to 6 onions. 204 THE QUEEN" OF THE KITCHEN. White Onion Sauce. 44-1. Boil the onions, and mash them per- fectly soft, and add to them drawn butter enough to make a sauce. Season with butter and salt. Tomato Sauce. 442. Take 8 ripe tomatoes; cut them up, skins and all, and stew them until they are very soft; press them through a sieve; season with salt and cayenne pepper. Add 5 table- spoons of brown gravy; stir it all well together, and heat it. To Dry Mushrooms. 443. Mushrooms can be kept for a long time if they are freed from the skin, and cut off the stalks. Dry them gently in a moderate oven; put them away in a tight can, and keep them free from dampness. To Green Vegetables. 444. Vegetables should be allowed to boil fast until they are done. Put a very small quantity of salt into the water whilst they are boiling. To Clean Vegetables. 445. If vegetables, with leaves to them, are put into a strong brine for i an hour before they VEGETABLES. 205 are cooked, it will kill any bugs or insects that may be in them, and draw them out. Hot Slaw. 4:46. Prepare the cabbage as in Cold Slaw, No. 1., and put it on the fire, covered tightly; let it come to boiling heat, and then take it off, and serve while it is hot. French Peas. 447. When the asparagus is too old to use, cut the stalks in short pieces; boil them, and then strain them; return them to the saucepan, with butter, salt, and cayenne pepper, and let them stew for 10 minutes. Have ready nicely browned hot toast, and serve the asparagus upon it. Salad Dressing. 448. Pound smooth the yolks of 2 hard- boiled eggs. Mix with 1 tea-spoon of unmade mustard, 1 salt-spoon of salt; mix gradually with these either 1 cup of cream or the same quantity of olive oil. 2 table-spoons of vinegar. Add a little cayenne pepper. Cold Potato Salad. 449. Boil potatoes. When they are done, let them get cold; slice them, and dress them with salad dressing; mix them well, and serve. 2U6 THE QUEEN OF THE KITCHEN. Lettuce. 450. Be careful in washing and picking it. Take each leaf apart, so as to remove any insects that may be in it; set it to drain; then put it in a dish, and pour over it a salad dressing. 451. Boil and pick the crabs; put them in a dish, upon leaves of lettuce, and pour over them a salad dressing. Serve lobster in the same way. Cold Fowl Salad. 452. Cut up in small pieces, taking out the bones; chop it up quite fine; serve with lettuce leaves, and a salad dressing. 453. Take a fresh head of cabbage; cut if down the middle, and let it lie in salt and water for 30 minutes. Shave off the cabbage into strips, with either a cabbage cutter or p sharp knife; arrange it nicely in a disb, and pour over it a dressing made of 4 table-spoons of vinegar, the yolk of 1 raw egg, and 1 table- spoon of sugar. Pepper and salt to taste. Pre- pare it i hour before it is to be served. Crab Salad. Cold Slaw Salad, No. 1. VEGETABLES. 207 Cold Slaw Salad, No. 2. 454. Cut the cabbage very fine; put into a bowl, and sprinkle a little salt over it; bruise the cabbage with a potato-masher. Then mix 3 table-spoons of sugar, and 4 of vinegar, with 4 pint of nice sweet cream, and mix it through the cabbage. The cabbage should not be too green. Salad Dressing of Raw Egg, 455. Take the yolks of 2 eggs; mix with i tea-spoon of mustard; stir in 2 table-spoons of vinegar, and then gradually mix in sweet olive oil according to taste. The more oil that is added, the stiffer the dressing. Put in the oil very slowly, and stir rapidly, always the same way. Add the salt last, as it will sometimes curdle the dressing if put in with the other ingredients. To Stuff Cabbage. 456. Strip off the green leaves; let it lie in salt and water until ready for use. Then cut out the heart, leaving 2 or 3 rows of leaves, and scald the cabbage to make the leaves tough. Chop up the heart with cold meat or poultry, adding some salt meat; season with pepper, salt, bread crumbs, and 1 onion. Mix all together with 1 raw egg, and pjjt it in the 208 THE QUEEN OF THE KITCHEN. cabbage; fold the leaves over it securely, and tie it with string; put it in a muslin bag, and boil for 1i hours; drain it from the water, and serve it with drawn butter. Remove the strings before serving. To Make Sauer Kraut. 457. Take 6 heads of cabbage; cut off the stalks closely; sprinkle salt in the bottom of a cask, and put in the cabbage tightly, putting in layers of salt; keep covered with a heavy weight, and keep in a cold place. In 4 or 5 weeks the cabbage will have fermented, and is ready for use. To Cook Sauer Kraut. 458. Soak it in water until fresh enough, and then put it on to boil with bacon, or pickled pork, or smoked sausage, or in water, salted. Boil it until tender; drain off the water, and serve it. When cold, it can be fried in either butter or lard. Turnips. 459. Peel and slice them thick; put them into cold water until ready to cook them. Then put them into boiling water, with a little salt; and if young, boil them for i an hour; but a longer time is required if they be old. Serve SUBSTITUTE FOR VEGETABLES. 209 them either in slices, or mash them through a colander, after having drained the water from them; return them to a clean stewpan, and stew them with a little butter, pepper, and salt. A Good Winter Dish. 460. Take green corn, and ripe tomatoes; cook them separately; and while hot, mix them together, half and half, and can them. When used, heat them, and season them to taste. SUBSTITUTE FOR VEGETABLES. Maccaroni. 461. Take as much maccaroni as will fill an ordinary baking dish; boil it in water 2 hours; drain it off, and add 1 pint of cream or milk, 1 table-spoon of butter, and 1 of grated cheese. Mix it well, and put in a baking-dish; cover with grated cheese, and cracker dust; keep in the oven until browned on the top. It will take i an hour. Maccaroni a la Creme. 462. 1 pint of cream, or rich milk, 4 table- spoons of flour, the rind and juice of 1 lemon. 13 210 THE QUEEN OP THE KITCHEN. When the cream comes to a boil, stir in the flour smoothly; let it boil for 10 minutes. Then pour it on some maccaroni that has been boiled in water, and drained. Pepper and salt. Bake it for i an hour, or serve it stewed. French Beans Stewed. 463. Put 1 pint of beans in water, the 'night before you intend to use them. Early next morning, put them on to stew in 2 quarts of fresh water; let them cook until soft. Then mash them, and season with i pound of butter, salt, pepper, a little thyme, parsley, and a small quantity of onion, washed and wrung in a cloth to take away its strong flavor. Pour on the water the beans were boiled in, and let simmer, and then serve. Stewed Cheese. 464. 6 ounces of cheese, grated, 2 eggs, 1 ounce of butter, 1 tea-cup of milk. Beat all together in a bowl, and bake it in a dish to the consistency of mustard; bake a light brown. Eggs a la Creme. 465. Boil 12 eggs, hard enough to cut them in slices; put around the bottom and sides of a baking-dish some crusts of bread, cut thin; then put in the eggs, with alternate layers of grated SUBSTITUTE FOR VEGETABLES. 211 bread crumbs, seasoned with pepper and salt. Put in a saucepan J pound of butter, rubbed in 1 large table-spoon of flour and some chopped parsley, a little onion, salt, pepper, and 1 gill of cream. Stir it over the fire until it begins to boil; then pour it over the eggs, and cover the top with grated bread crumbs; put it in the oven, and when it is of a light brown color, serve. Buttered Egg. 466. Keep hot a slice of buttered toast; sprinkle it with pepper and salt; beat light 1 egg; set 2 table-spoons of milk on the fire, in a china saucepan; when warm, stir in the egg; stir it until as thick as cream; take it ofi* the fire and stir for 1 minute longer; turn it out on the buttered toast, and sprinkle with pepper and salt. Convent Eggs. 467. Peel and slice 4 hard-boiled eggs, 1 onion cut up, 1 ounce of butter. When the butter is melted, add the onion, and fry white; add 1 tea-spoonful of flour; mix well about i a pint of milk, until it forms a white sauce, i tea- spoon of salt, and i of a tea-spoon of pepper. When nicely done, put the eggs, cut in 6 pieces each, into the saucepan. When they are hot through, serve them on hot toast, in a covered dish. 212 THE QUEEN OF THE KITCHEN. To Fricassee Eggs. 468. Boil 6 eggs for 5 minutes, and lay them in cold water; peel them carefully; dredge them lightly with flour; beat 1 egg light; dip the hard eggs in it, and roll them in cracker dust, with pepper, salt, and grated nutmeg. Cover them well with this, and let them stand until dry; then fry them in boiling lard, and serve them up with any kind of rich, well seasoned gravy, and garnish with crisped parsley. Baked Mush and Cheese. 469. Put 1 table-spoon of butter in 1 quart of water; wet 1 pint of corn-meal with cold water, and add 1 tea-spoon of salt; make it quite smooth with a spoon; let the buttered water be very hot, and pour it upon the meal; put it on to boil, stirring all the time; pour intc a large flat dish; cut it into thin slices, and lay it at the bottom of a baking dish; put on them slices of cheese and butter, until the dish is filled. Grate cheese, and put on the top with cracker dust. It will take 20 or 30 minutes to bake. Welsh Rarebit. 470. To i pound of cheese, cut fine, add 1 dessert-spoon of butter; let it melt in a chafing- dish; add dust of nutmeg, cayenne pepper, SUBSTITUTE FOR VEGETABLES. 213 mustard, S of a wine-glass of wine. Toast the bread on one side, and spread with the rarebit while hot. Cheese Pudding. 471. 1 pound of grated cheese, 4 eggs, well beaten, 4 spoonfuls of cream, 1 ounce of clarified butter. Beat them all together; put in a but- tered dish; bake for 15 minutes; then turn it out, and serve. Ramakins. 472. 6 ounces of grated cheese, 3 eggs, beaten light, i tea-cup of cream, 1 dessert-spoon of melted butter. Bake in tea-cups for 20 minutes, and serve it very hot. To Boil Rice. 473. Rice should be nicely washed and picked. Put it on with a good deal of water to boil. When the grains become tender, pour off the water and steam the rice by putting it over hot water, so that each grain is separate. Rice Croquettes. 474. 1 quart of boiled rice, mixed with 3 eggs, pepper, and salt. Roll and make into forms; roll them in pounded cracker, and fry them in boiling lard enough to cover them. Use rice that has been boiled, and is cold. 214 THE QUEEN OF THE KITCHEN. Fondue. 475. To 2 ounces of butter, put 1 table* spoon of flour, i tea-cup of water. Drop the flour and butter into water, boiling hot; stir it until it thickens, and then stir in it i pound of grated Parmesan cheese. Take it off, and let it stand until nearly cool; beat separately the whites and yolks of 3 eggs; stir in the yolks, and then stir in the whites; put the mixture immediately into paper cases, only filling them half full, as they rise in baking. The oven must only be of a moderate heat, as they bake quickly; they take i of an hour to bake. Serve hot upon a napkin. To Boil Hominy. 476. Wash and soak the hominy in cold water over night. In the morning, put it on by 7 o'clock; let it boil steadily all day; as the water boils away, fill it up with boiling water. It is best to cook hominy in an earthen pot, as it would not be so apt to burn or discolor. It must be cooked with care, and constantly stirred up from the bottom. When it is soft, put it in a pan with a little milk and butter, and let it stew for 10 minutes, and serve. Hominy can be boiled in a quantity, and set in a cool place; use as much as is needed for a meal by warming it. ICES AND ICE CREAMS. 215 Small Hominy or Grits. 477. Wash them nicely, and let them soak in the water it is to be boiled in, for 30 minutes; put it on to boil for 1 hour; let it boil stiff. Be careful that it does not burn. When ready to serve, stir a small piece of butter in it; boil slowly, so as to give the grits time to swell. To Fry Grits. 478. When cold, make them into cakes and fry them in boiling butter. They will take i of an hour to fry a nice brown color. Season them with a little salt. To Fry Hominy. 479. Hominy is fried in like manner as grits. It is generally fried in one large cake, and browned on both sides. ICES AND ICE CREAMS. Chocolate Ice Cream. 480. i pound chocolate, 1 pint of boiled milk, i pint of cream, 3 eggs. First grate the chocolate, and pour upon it the milk boiling 218 THE QUEEN OF THE KITCHEN. Orange Ice. 489. 1i pints of orange juice mixed with J pint of cold water. Stir in i pound of loaf sugar; pare thin the rinds of 6 deep colored oranges. Cut the oranges in pieces, and lay in the bottom of a dish, over which pour the juice. Cover it, and let it stand 1 hour; then strain it into a freezer. Ice Cream, No. 1. 490. Boil 1 gallon of milk, 4 large cups of sugar, the whites of 4 eggs, and yolks of 2. Mix smoothly in a cup of cream, 6 table-spoons of arrow root, or in cold water or milk; make a custard of the milk, eggs and sugar; add to it a quart of cream. Flavor with anything you please. When cold, put it in the freezer; mix it all well together. Ice Cream, No. 2. 491. Boil 1 quart of milk, and thicken it with 1 table-spoon of corn starch; when cool, stir in 1 quart of cream. Season with lemon or vanilla, i pound of sugar. Pine-Apple Water Ice. 492. Peel 2 pine-apples, and then squeeze the juice gently. If squeezed hard it becomes bitter; the juice of 4 fine oranges and 1 lemon. ICES AND ICE CREAMS. 219 Put water and sugar to taste. It requires to be very sweet to the taste before it is frozen. Extract for Ice Cream. 493. 1 pint sharp vinegar poured on 1 quart of strawberries, to remain 24 hours. Then strain it on a second quart of fruit, and so on until you get the extract from 5 quarts of strawberries; add to it, 1 pound of brown sugar. Then boil and keep skimmed; then let it cool before bottling it. Cork it tightly and keep it in a cool place. Extract of raspberries may be made in the same way. Sherbet. 494. To 2 quarts of water, put li pounds of sugar, the juice of 6 lemons, and 1 ounce of isinglass or the whites of 8 eggs beaten light; then freeze it. Roman Punch, No. L 495. 1 pint of brandy, 1 pint of rum, 1 bottle of champagne, 2 oranges and 6 lemons. Sweeten it to your taste, and freeze. Roman Punch., No. 2. 496. To make 1 gallon, take li pints of best brandy, 1i pints Jamaica spirits, 3 gills of Madeira wine, 1 pound of sugar, 6 lemons; rub 220 THE QUEEN OF THE KITCHEN. them on the sugar. Mix all together; when the sugar is dissolved, strain and freeze. 1 wine-glass of old peach brandy improves it very much. Roman Punch for 12 Persons. 497. i pint of Madeira wine, i pint of brandy, i of a pint of old rum, juice of 2 lemons, and the rinds rubbed over 6 or 7 lumps of sugar, 1i pounds of sugar in all, 1i quarts of water. Add the juice to the water, and dis- solve the sugar in it; then the wine, and then the brandy, and then the rum. Strain through muslin, and freeze. Cream Filling for Meringues. 4-98. Put 2 pints of very thick new cream on the ice for 2 hours; then mix it with 6 ounces of fine sugar, a pinch of powdered gum dragon (from the apothecary's), then beat it well with a whip; as fast as the froth gathers, skim it off, and put it in a sieve, where it must remain until you are ready to put it in the meringues, which must be eaten very soon after they are made. Flavor with any kind of extract. Plum Pudding Glace. 499. Mix together h pint of Madeira wine, 2 ounces of raisins stoned, 2 ounces of citron, 2 ICES AND ICE CREAMS. 221 ounces of fresh currants, 2 ounces of best French chocolate; having chopped them all fine and grated the chocolate, 1 tea-spoon of ground vanilla; stew it for a few minutes over a moderate fire, and then mix it with 2 quarts of well frozen ice cream; put it all in a mould, and harden it in a freezer. Instead of currants and raisins, dried fruits (green) are preferable, or dried preserves and ginger. Plombiere. 500. 1 pint of scalded milk, 1 pint of cream, 1 tea-spoon of isinglass, 1 handful of stoned raisins, 1 ounce of citron, shreds of pre- served pine-apples, ginger or cherries, 4 table- spoons of wine, sugar to your taste. A little extract of almond, the whites of 4 eggs beaten to a froth; put into a freezer; freeze and mould as for ice cream. Plum Pudding Iced. 501. i pound of raisins, i pound of currants, J pound of citron; seed and cut the raisins; wash the currants, and shred the citron. Mix them together, and dredge with flour, 2 dozen sweet, and i dozen bitter almonds. Pound the almonds to a paste in a mortar; use rose water to keep them from oiling, or leujon, or orange juice will answer as well. Cut up a vanilla 222 THE QUEEN OF THE KITCHEN. bean, and boil it in i pint of milk, ricb milk or sweet cream. When the vanilla flavor is ex- tracted, strain it, and add to the milk 1 pint of cream; add i pound of powdered sugar,. and a grated nutmeg. Then add the pounded almonds, and a wine-glass of wine or brandy. Beat the yolks of 8 eggs until very light, and stir gradually into the mixture. Put it on the fire, and stir it all the time, and take it off just before it comes to a boil or it will curdle. Then while the mixture, is hot, stir in the fruit, stir until nearly cool; when cool, add 3 cupfuls of preserved fruits, a mixture of peaches, pears, apricots, strawberries, and raspberries, lemons and limes. Add to this mixture a pint of cream whipped to a stiff froth. Put it all into a freezer and freeze as for ice cream. When frozen, pack it in ice and let it remain for 3 hours. A fancy mould will greatly improve the appearance of the dish. Frozen Custard. 502. Beat up the yolks of 5 eggs, with 8 ounces of white sugar. Boil a quart of milk; stir in it 1 table-spoon of corn starch; when it is thick let it cool, and then add 1 quart of cream, and the eggs and sugar. Season with lemon or vanilla. Plain custard is also good frozen. CUSTARDS AND JELLIES. 223 CUSTARDS AND JELLIES, 503. Custards should be baked in a mode- rate oven, or they will otherwise be watery. It is best to set the pan containing the custard in a pan of water, as the evaporation of the water tempers the oven. Custards are better if baked without a bottom crust, as the crust absorbs the custard, and is not good when eaten cold. In summer they should be placed in the ice-box, but not together with meats or fruits, as it will detract from their delicate flavor. Jellies require more stock or gelatine in sum- mer than in winter. When the jelly begins to harden, put it near the ice. Both custards and jellies can be kept for several days; if in winter, keep them in a cool dry place; in summer, they must be kept in a refrigerator. Always use fresh milk, for making custards, that has not been skimmed. Caledonian Cream. 504. 2 ounces of raspberry jam, or jelly, 2 ounces of currant jelly, 2 ounces of sifted loaf sugar, the whites of 2 eggs. Beat all together in a bowl for I of an hour. This makes a very pretty cream. 224 Apple Custard, No. 1. 505. Make a line apple sauce; flavor with lemon, vanilla, or rose; half fill the pie plates with the apple, and pour upon it a rich plain custard, flavored with vanilla. Apple Custard, No. 2. 506. Pare, core, and quarter 1 dozen large juicy pippins; mix with them the grated peel of a lemon; stew until tender, in a very little water; when done, mash them smooth with the back of a spoon. To li pints of stewed apples, add i pound of sugar; set them to cool; beat 6 eggs very light, and stir them gradually into 1 quart of rich milk, alternately with the stewed apples; put the mixture in either small cups or in a deep dish, and bake about 20 minutes; set it to cool, and grate nutmeg on it. Spanish Cream. 507. 1 quart of milk, i box of gelatine. Dissolve the gelatine in 1 wine-glass of water, and mix it with the milk; let it come to a boil, stirring it all the time; beat the yolks of 4 eggs with 5 table-spoons of sugar; keep it on the fire until it becomes as thick as custard. Then stir in the whites, which must be beaten to a froth; season with vanilla, lemon, or orange, and put in moulds. CUSTARDS AND JELLIES. 225 Lemon Cream. 508. 5 eggs, beaten very light, leaving out 2 whites. Mix with 1 pint of water, i pound of sugar, the peel of 4 large lemons, cut in thin shreds, the juice of 2. Beat all well together, and stir it over a slow fire until it thickens; be careful not to let it boil. Italian Cream. 509. Put 2 pints of cream into 2 bowls; in 1 bowl mix 6 ounces of sugar, the juice of 2 lemons, 2 glasses of wine. Then add the other pint of cream, and stir it all together very hard; boil 2 ounces of isinglass in 4 tea-cups of water until it is reduced one-half; then stir it luke- warm into the other ingredients, and put into a glass dish to cool. Chocolate Creajn. 510. To 2 quarts of milk, boiled and sweet- ened, take I of a pound of chocolate \ scrape it, and dissolve it in a little cold milk. Then take the boiled milk and gradually mix the chocolate with it very smooth; boil it again, stirring it constantly until you think it sufficiently cooked; beat the yolks of 4 eggs; cool the chocolate, and add them. Then strain it, and boil it in a clean vessel, to the consistency of custard. 14 226 THE QUEEN OF THE KITCHEN. White Lemon Cream. 511. The whites of 9 eggs, 1 quart of cream, 9 table-spoons of sugar, the juice and rind of 2 lemons. Almond Cream, No. 1. 512. Beat up i pound of almonds, with rose water. When well beaten, mix with the whites of 3 eggs; beat all well together; add 1 quart of cream, and boil it, stirring all the time. G or 7 ounces of sugar must be beaten with the almonds before the eggs are added. 6 ounces of almonds make the cream still better. When it is milk warm, add more rose water or any seasoning you like. Almond Cream, No. 2. 513. Take 1 quart of cream or rich milk, 1 pint of blanched almonds. Pound, with rose water, to keep them from oiling; let the cream -boil, and then add the almonds, 1 spoonful at a time; stir all the time. When it thickens, take it off and sweeten to taste. Bavarian Cream. 514. 1 quart of cream; take 1 pint and whip it; lay it on a sieve; boil the other pint; add to it the beaten yolks of 4 eggs; make it into a custard, and season to taste. Put in this CUSTARDS AND JELLIES. 227 custard i ounce of isinglass, and set it on ice. When it begins to thicken, stir in the whipped cream, 1 spoonful at a time, and beat il until it becomes the consistency of sponge cake batter; then put it into a mould, and set it on the ice. Wine Lemon Cream. 515. The whites and yolks of 12 eggs, beaten separately until light, the rind and juice of 2 large lemons, 1 tumbler of white wine, either Sherry or Madeira will answer. Sweeten with loaf sugar to your taste; dissolve the sugar with the wine and juice, before you add the eggs; then put on the fire until it thickens, stirring it all the time. Swiss Cream. 516. 1 pint of rich cream, 6 ounces of sugar, the rind of 1 lemon, and the juice of 2, 1 drachm of cinnamon, 4 table-spoons of flour, 4 ounces of macaroons, 2 ounces of candied citron. Flavor the cream with the cinnamon and lemon rind; mix the flour with a little of the cream. When the cream comes to a boil, stir in the flour, cream, and sugar; season with lemon juice; cover a glass dish with the macaroons; put in the cream, then a layer of macaroons, and then the cream; ornament with the citron, 228 THE QUEEN OP THE KITCHEN. cut in small pieces. Make the day before it is to be used. Russian Jelly. 517. Take calf's foot jelly, that is seasoned and clarified, and dissolve it by the fire. When dissolved, place it in a tin pan on ice, and beat it up with a whisk, as you would float. While beating, squeeze into it slowly the juice of 1 lemon; it will turn perfectly white like the white of an egg when beaten, and light like it; put in a mould, and set it on the ice. 1i tea- cups of melted jelly will make a large mould. Gelatine Jelly, No. 1. 518. 1 box of gelatine, 1 pint of cold water, 1 pint of wine, the juice of 4 lemons, the rinds of 2 peeled thin, 1 pound of sugar. Mix all together, and let stand for 12 hours; then pour on them 1 quart of boiling water. If careful in washing the lemons, you need not strain the jelly. Put it in moulds, and set it to cool. Gelatine Jelly, No. 2. 519. Take 2 packages of gelatine; pour upon them li pints of cold water; let it stand for 10 minutes. Then pour upon it 1 pint of boiling water, and let it stand until it dissolves; add 2 large glasses of wine, and 1 of brandy, sugar to taste (about 2 pounds of sugar), the CUSTARDS AND JELLIES. 229 juice and rind of 1 lemon. Beat up the whites of 4 eggs; stir them and the shells in the jelly, and put all on to boil for 5 minutes; boil it in a porcelain kettle; take it off, and pour upon it 1 tea-cup of cold water, and let it stand for 5 minutes; scald a flannel bag; strain the jelly through it, and put it into moulds to get cold. Calf's Foot Jelly, No. 1. 520. To 4 feet, put 8 quarts of water; let it boil down to 2 quarts. When boiling, skim off the fat; skim it again when it becomes cold. 1 quart of wine, nearly 1 pound of sugar, the whites and shells of 8 eggs, the juice of 4 lemons, and the rinds of 2. Throw into the bowl, and let the jelly drip upon them, after it is boiled with the sugar, eggs, and wine. The first boiling makes the stock. Calf's Foot Jelly, No. 2. 521. Take 1 quart of stock, 1 pint of wine, or i pint of rum, I pounds of sugar, 3 lemons (do not use the peel), the whites of 4 or 5 eggs, beaten to a froth. Stir it well together, and put on the fire; do not stir it while it is cook- ing. When it comes to a boil, let it boil for 10 minutes, and then strain through double thick- ness of paper muslin; put in moulds and set it to cool. CUSTARDS AND JELLIES. 231 strain through a sieve; add 1 ounce of isinglass, well dissolved in a little water. When the boiled sugar is lukewarm, add the isinglass, 1 pint of maraschino, the juice of 1 lemon. Run it through a bag into a mould. The same quantity of either champagne, Madeira, or rum, may be used. Cream Jelly. 525. Prepare 1 dozen pig's feet as you would for calf's foot jelly. When cold, remove all fat; put on the jelly; let it melt; add 5 pints of jelly to 2 quarts of cream; sweeten it, and flavor it to the taste. Put it on the fire; and when it boils, strain it through a coarse cloth; wet the moulds with cold water, and pour the jelly into them to harden. Custard Jelly. 526. Prepare the feet as above. To 6 pints of jelly, put 2 quarts of new milk, made into a custard, with 16 eggs, leaving out all or some of the whites to make it richer. Flavor with lemon or vanilla; mix it thoroughly; let it boil until it is quite thick, stirring it all the time to keep it from burning; strain it through a coarse cloth, and' put it in moulds that have been wet with cold water. If the custard is thick and rich, it will not take long to cook. 232 THE QUEEN OF THE KITCHEN. Lemon Custard. 527. Beat the yolks of 8 eggs until they are as white as milk; then put to them 1 pint of boiling water, the rinds of 2 lemons, grated, and the juice. Sugar to your taste ; stir on the fire until thick enough; then add 1 wine-glass of good wine, and h glass of brandy. Give it all a good scald; put in cups, and set to cool j grate a little nutmeg over the top. Gooseberry Custard. 528. Stew 1 quart of ripe gooseberries in as little water as possible; mash them through a colander; stir in while the pulp is hot, 1 table- spoon of butter, and sugar sufficient to sweeten them. Beat 6 eggs very light; then simmer the pulp very slowly, and stir in the eggs gradually. When it comes to a boil, take it off; stir very hard, and set it to cool; serve cold, with nutmeg grated over the top. Plain Custard. 529. Boil 1 quart of milk; season with peach leaves, vanilla, or cinnamon ; pour, while boiling, on 6 eggs, well beaten ; stir it to prevent its turning. Then put it again on the fire, stirring it until it thickens; do not let it boil; take it off, and stir it until it cools. When you CUSTARDS AND JELLIES. 233 want to bake it, you do not put it on the fire a second time, but put it into the oven; set it in a dripping-pan that has water in it, and bake. Browning for Custard. 530. 1 cupful of brown sugar; put it into a skillet, and brown it well. When quite brown, add a little water, and stir it until thick; put this quantity into 1 quart of custard; this will keep a week or 10 days. Chocolate Custard. 531. Dissolve li ounces of chocolate in a little more than 1 wine-glass of water; mix it with 1 pint of milk, and let it come to a boil. Then mix in 5 well beaten eggs; stir it well; put the custard into a jar, and set into a pan of boiling water; stir it without ceasing until it is thick; do not put into dishes until it is cool. This custard is richer if only made of yolks of eggs, when of course there must be a greater quantity of them. If h ounce of isin- glass is added it will mould. Lemon Blanc Manger. 532. Pour 1 pint of hot water upon 1 ounce of isinglass. When it is dissolved, add the juice of 3 lemons, the peel of 1 lemon, grated, 6 yolks of eggs, beaten, i pint of Lisbon wine. 234 THE QUEEN OF THE KITCHEN. Sweeten to your taste; let boil, and then strain it, and put it in jour moulds. Almond. Blanc Manger. 533. 1 ounce of gelatine in 1 pint of cold water, for 20 minutes. Drain off the water, and melt the gelatine; sweeten 1 quart of rich milk or cream; blanch and pound to a paste 1 ounce of almonds; after they are blanched, beat with rose water, to keep them from oiling; stir the gelatine into the cream. Then put in the almonds; stir until it thickens, and then put in the moulds. Put 1 drop of oil of bitter almonds into 1 tea-spoon of milk, and use half of it for seasoning the blanc manger. Wine Blanc Manger. 534. Pour 1 pint of hot water upon 1 ounce of isinglass. When it is dissolved, add the juice of 3 lemons, the peel of 1, 6 yolks of eggs, beaten light, i pint of wine. Sweeten to your taste; there should be a good deal of sugar used; strain through a muslin bag, and put into moulds. Blanc Manger. 535. 2 ounces of isinglass, dissolved in i pint of water, 2 quarts of cream. Let it boil slowly until it is a stiff jelly; it can be sweetened either before or after it is boiled. CUSTARDS AND-JELLIES. 235 Take it off and season with any kind of essence, or with almonds, blanched and beaten in a mortar; stir it until most cold; then put in moulds. Chocolate Blanc Manger. 536. i pound of Baker's chocolate, $ of a box of Cox's gelatine, 3 pints of milk. Make a rich chocolate drink, with 1 pint of new milk, and 1 pint of water. Put the gelatine in the rest of the milk, and dissolve it; mix all together, and boil it until it thickens; flavor with vanilla, and put into moulds. Arrow Root Blanc Manger. 537. 1 quart of milk or cream, 4 table- spoons of arrow root, and season to your taste. Dissolve the arrow root in part of the milk; then add sugar; boil the remainder of the milk, and pour it over, stirring all the time; return it to the fire, and thicken it over the fire. Yellow Blanc Manger. 538. 2 ounces isinglass, juice of 4 lemons, yolks of 8 eggs, 1 pint of wine, 1 wine-glass of brandy, 8 ounces sugar, 1 pint of water, rind of 1 lemon. Pour the water on the peel, and sugar; let it simmer for a few minutes, so as to have the syrup taste of the lemon; then add the isinglass, and stir until dissolved; add the 236 TI1E QUEEN OF THE KITCHEN. lemon juice, and wine; mix in the beaten egg; then place it in another saucepan that has boil- ing water in it, and let the water boil around it. When it is as thick as custard, put into moulds, and set on the ice. Quince Blanc Manger. 539. Extract a jelly from quinces, by peel- ing, paring, and putting them in some water to boil. When the jelly is rich and thick, put to 1 pint of this juice, 1 ounce of isinglass, and 10 ounces of sugar. Stir them well, and skim them well; let boil from 20 to 30 minutes, until the jelly drops from the spoon; then add very gradually i pint of rich cream; clip and mould into cold water, and then put in the mixture to cool. Jam Blanc Manger. 540. i pound any kind of jam, 1 ounce of isinglass, 1 pint of milk, i pint of cream, 3 ounces sugar, 1 tea-spoon of lemon juice. Dis- solve the isinglass in the milk, and strain; add the sugar and cream; stir in the jam by spoon- fuls; put in the lemon juice, and put in moulds to cool. Charlotte Russe, No. L 54-1. Whip 1 quart of cream to a hard froth, and put it on a sieve to drain; 1 pint of stiff calf's foot jelly that is not clarified; season and CUSTARDS AND JELLIES. 237 add sugar enough to sweeten it. When you have done the cream, melt the jelly and pour in it, beating it until it is well mixed; have the mould ready buttered to put in it; place the lady fingers side by side around the mould, and in the bottom of the mould. Then pour the cream into the mould, and place it on ice; when ready to serve, turn it out on a dish. The mould should be a deep tin with straight sides. Charlotte Russe, No. 2. 542. Take I ounce of isinglass, and 1 vanilla bean; boil them in 1 pint of milk until well dissolved. Take 10 eggs, separate the whites and yolks; add i pound of sugar to the yolks; beat them until very light; then add to them a wine-glass of brandy. Whisk 1 pint of cream in a separate dish, and add that and the isinglass to the yolks, mixing well together and set to cool; beat the whites to a stiff froth; and when the yolks begin to stiffen, stir them in; mix well, and pour into a dish lined with sponge cake, or lady fingers; let it stand 1 hour to set. Chorlotte Russe without Eggs. 543. Whip 1 quart of sweet, rich cream to a froth; put into a cool place. To flavor it, split a vanilla bean into small shreds, and let it CUSTARDS AND JELLIES. 239 bread dipped in butter. On this place a plate with a weight upon it; bake it in a quick oven. If the bread is not put well together, the juice will come between the spaces and ruin the appearance of the charlotte. Cover it with sugar, and serve. Any kind of jam or preserve can be used. Apple marmalade is made by putting 8 ounces of butter, 1 pound of sugar to 3 pounds of apples. Season with lemon; let them stew gently until they form a marmalade. Whips. 545. The whites of 8 eggs, 1 quart of cream. Season to your taste, beat the whites very light, and stir in the cream. Almond Milk. 546. Blanch the almonds, and take their weight in sugar; pound in a mortar to a paste, the almonds, and pour on it boiling milk. After it is cold, strain it, and it is a pleasant drink for invalids. To Make Jung. 547. Beat the whites of 4 eggs, very light. 1 pound of sugar, 1 wine-glass of isinglass water, and 1 of rose water. Put it on the fire, and let it boil up once; pour it into the eggs and beat it until it is thick enough. 240 THE QUEEN OF THE KITCHEN". Floating Island. 548. Take the whites of 4 eggs; pour into them any kind of preserve; if the preserve is in large pieces it should be chopped fine; beat both together until it is light and soft, so that it will drop from the spoon. Have 1 pint of cream sweetened, and seasoned with wine, or lemon juice, and put the float upon it in spoonfuls. Netherwood Trifle. 549. Bake a sponge cake in a plain round mould. When it is cold, cut out the entire inside, leaving a thin crust about 1 inch in thickness; pour into the cake a rich custard, with preserves, citron, and a little wine in it. Then fill up on the top of it whipped cream, (chantilly), or the whites of eggs, beaten light, with powdered sugar, as for float. A Fancy Hen's Nest. 550. Take 5 small eggs; make a hole at one end, and empty the shell; fill them with blanc manger. When they are cold, take off the shells; pare very thin the rind of 6 lemons; then boil in water until tender; cut in strips like straws, and preserve them in sugar. Fill PUDDINGS AND PIES. 241 a deep dish with broken jelly; put on the peel in the form of a nest, and lay the eggs in it. It makes a beautiful dish. Rice Milk. 551. Boil i pint of rice in water until tender; pour off the water, and add 1 pint of milk with 2 eggs, well beaten; boil all together for 3 minutes; serve it hot; eat with butter, sugar, and nutmeg. It can be sweetened and cooled in moulds, and turned out and surrounded with milk, and eaten with preserves. Wine is an improvement, if added. PUDDINGS AND PIES. Directions for Making Puddings. 552. In making or mixing puddings when they are to be either baked or boiled, always be careful to beat the eggs very light; sift the flour, and see that the milk, if any is to be used, is perfectly sweet. In baking a pudding, if the crust forms too hard, cover it with a piece of paper; be careful not to put the paper on a soft crust, or it will adhere to the pudding 15 242 and spoil its appearance. A boiled pudding should always be tied in a cloth, not too tight, as room must be allowed for the pudding to swell. The cloth should be kept sweet and clean; when ready to use it, dip it in hot water, rinse it, and flour it well. A pudding cooks better if it is suspended in the pot; this can easily be done if a stick is placed across the top of the pot, and the pudding suspended from it by a string. If not fixed in this way, there should be a plate placed in the bottom of the pot, to keep the pudding from becoming scorched. Should the water boil away too much, be care- ful to replenish with boiling water. When the pudding is taken out of the pot, put in cold water, so as to disengage it from the cloth. Pastry. 553. Is much easier made in cold weather than in warm. In summer it should be made in a cool place, and the butter should be kept in ice-water until you are ready to use it, and wet the flour with ice-water. Take § of the but- ter, and the same of the flour, and mix it together gradually with a spoon, not touching it with the hand; then put it upon the board, and roll it out; spread over it the rest of the butter, and roll it up; work in this butter as lightly as possible. Then roll it out, and make the pies, PUDDINGS AND PIES. 243 using the rest of the flour in doing so. A mar lie board is the best for making pastry. Baked Potato Paste. 554. Take i pint of mashed potatoes; mix with it while hot, enough sifted flour to make a dough. One tea-spoon of salt. Flour the board well before rolling out the paste. This kind of dough is used for meat pies. Boiled Potato Paste. 555. A receipt for this is to be found a few pages further on in this book, under the head of" Potato Paste for Dumplings" (p. 260). Plum Pudding, No. L 556. Shred i pound of suet; grate 1 loaf of baker's bread; beat the yolks of 8 eggs and the whites of 4, 1 pound of sugar, 1 pint of milk, 1 pint of flour, 1 lemon, 2 blades of mace; put in as many dried currants or raisins as you wish. Before putting the pudding in the bag, dip it in boiling water, and flour it well; put in the pudding, and let it boil for 3 hours. Plum Pudding, No. 2. 557. 1 pound of suet; shred it and mix it with a loaf of grated baker's bread, 10 eggs beaten light, 3 table-spoons of flour, 1 pint of milk, 1 244 THE QUEEN OF THE KITCHEN. pound of brown sugar, 1 tea-spoon of salt, 1 ounce of ginger, brandy or wine, mace and cloves, 1 large plate of fruit. Dip the cloth in boiling water, and flour it well. Let it boil 3 hours or more if you like. English Plum Pudding. 558. 1 pound of best brown sugar, 10 eggs beaten very light, put in a small loaf of grated bread, 1 nutmeg, 1 tea-spoon of mace, 1 wine- glass of brandy, 1 of wine; stir in 1 pound of raisins, 1 of currants, i pound of citron, and 1 pound of suet. This pudding can be kept for 6 months, if made in a larger quantity. Flour the bag and boil for 2 hours. When put away in a large quantity, and a portion is to be used, boil it for an hour and a half longer. Hang it in a dry place, not to touch anything. Six Months Plum Pudding. 559. 6 pounds of stoned raisins, 6 pounds of brown sugar, 4 pounds of currants, 6 pounds of stale bread grated, 6 pounds of suet shreded fine, 6 eggs, 2 pounds of citron, i pint of wine, i pint of brandy, 3 nutmegs, and a little mace. Divide these ingredients, after they are well mixed, into 12 parts; tie each in a coarse cloth; put them in boiling water, and boil for 4 hours. Expose them to the sun for 2 or 3 PUDDINGS AND TIES. 245 days, and then, after drying them, hang them in a cold, dry room. When ready to use them, put them into boiling water, and boil them for an hour and a half; then take off the cloth, and serve with sauce; or they are excellent sliced, and then fried in hot butter. Boiled Bread Pudding. 560. 1 pint of stale bread crumbs, i pint of suet cut fine, 4 eggs beaten light and added to the bread crumbs, 1 cup of brown sugar, a double handful of stoned raisins, a grated nutmeg, peel of a lemon, wine-glass of wine, i pound of citron. Mix all together and boil for an hour. Put a plate in the bottom of the pot to keep it from burning. Almonds are an improvement if blanched, cut up and added. Coeoa Nut Pudding, No. 1 . 561. Grate 1 large or 2 small cocoa nuts over night. To 1 pound of loaf sugar, add 10 whites and 3 yolks of eggs; beat them very light; 1 spoonful butter creamed; mix the cocoa nut in just before it is to be put into the oven. Bake it in puff paste. This quantity will make 4 pies. Coeoa Nut Pudding, No. 2. 562. 1 pound of cocoa nut, one pound of sugar, 12 ounces of butter, the whites of 16 246 THE QUEEN OF THE KITCHEN. eggs; beat the cocoa nut, sugar and butter to a cream; beat the eggs to a froth and add them; 1 wine-glass of rose water, and 1 of wine. Mix all well together, and bake it in a paste. Cocoa Nut Pudding, No. 3. 563. 1 cocoa nut grated, i pound of butter, J pound of sugar, 3 yolks of eggs, 3 table- spoons of rose water. Bake it in a rich paste. Lemon Pudding, No. 1. 564. Take the peel of 4 large lemons, and boil it until tender; beat them in a small mor- tar to a fine paste; i pound of butter, i pound of sugar; cream the butter and sugar, the yolks of 8 eggs, and the whites of 4; beat them very light, and mix all together, and put in a dish to bake, adding the juice of 1 lemon. Let it bake for I of an hour. Lemon Pudding, No. 2. 565. i pound of sugar, i pound of butter, cream them; add 5 eggs beaten light, the juice and grated rind of 1 large lemon; add i glass of brandy, of wine, and of rose water. Orange Pudding, No. 1. 566. Take the peel of 3 oranges, i pound of grated loaf bread, and boih it in 1 pint of 248 THE QUEEN OF THE KITCHEN. the taste; beat the whites and yolks of 3 eggs very light, and add 1 pint of milk. Stir all together and bake. Sago Pudding. 570. Wash i pound of sago in several waters; put it on to boil with 1 quart of milk and a stick of cinnamon; stir frequently, as it is apt to burn when it becomes thick; take out the cinnamon, stir in i pound of butter, i pound of sugar, 6 eggs, 4 ounces of currants that have been plumped in hot water, 1 gill of wine. Bake for i an hour. Arrow Root Pudding. 571. 1 quart of milk; thicken it with arrow root by boiling it; when it is a thick batter, add 6 eggs beaten light, i pound of butter, i pound of sugar, i a nutmeg, a little grated lemon peel; put it into a dish lined with paste, and bake it. Sift sugar over the top of it when it is done, and stick pieces of sliced citron in it. Rice Pudding, No. L 572. Take 3 pints of milk, 4 ounces of rice, boil them until thick. When milk warm, add 4 ounces of butter, 4 ounces of sugar, 6 eggs beaten light. Butter the dish and bake it. Season with lemon or with essence. i PUDDINGS AND PIES. 249 Rice Pudding, No. 2. 573. 3 pints of milk, i tea-cup of rice. Boil the rice in 1 quart of the milk; put in a dish with 1 table-spoon of butter, and 3 eggs, beaten light, i pound of sugar, and the other pint of milk. Mix all well together, and bake itj flavor to taste. Rice Pudding, No. 3. 574. 1 coffee-cup of rice, i pound of butter, 8 eggs, i pound of sugar, 1 wine-glass of wine, 1 nutmeg, 1 cup of cream, 1 lemon rind. After boiling the rice, let it become cool enough to melt the butter; beat the eggs very light; add the sugar to them; then the other ingredients, and put them in a dish to bake. Bake for J an hour. Apple Pudding, No. 1. 575. Take 1 pint of stewed apples that are rather dry and smooth; season with either spice or lemon peel; add 1 table-spoon of butter, 4 eggs, beaten light, and then sweeten to your taste. Stir it well, and then bake it. The whites and yolks to be beaten separately. Apple Pudding, No. 2. 576. Put thin slices of bread and butter into a dish, with the buttered side down; put in a 250 THE QUEEN OF THE KITCHEN. layer of apples, cut fine; then one of crumbs of bread, some sugar, and nutmeg. When nearly filled, put in slices of butter; cover all with bread; bake it, and serve with sauce. Butter and sugar creamed together, and flavored. Peach Pot Pie. 577. Put into a baking dish, lined with paste, some sliced peaches; sprinkle them with brown sugar; 1 glass of Madeira wine. Let it bake slowly for 3 hours, until the juice candies. When cold, it is very delicious. Dried Peach Pudding. 578. 1 pound of dried peaches, I pound of beef suet, i of a nutmeg, 1 tea-cup of brown sugar, 4 eggs, 3 table-spoons of cream, and 4 of flour, 1 wine-glass of brandy. Mix all well to- gether; tie it in a floured cloth, and boil for 3 hours. To be eaten hot, with sauce. Dried Fruit Pudding. 579. 1 pint of suet, 1 pint of bread crumbs, 1 pint of citron, 1 pint of raisins and currants mixed, 1 pint of dried peaches and cherries, cut fine, 4 eggs, 2 table-spoons of flour, 1 tea-cup of milk, and 1 of brown sugar, 2 wine- glasses of brandy, 1 nutmeg, and a little cinna- PUDDINGS AND PIES. 251 mon. Shred the suet; mix all well together, and either bake or boil. Serve it with wine sauce. Favorite Pudding. 580. 6 apples, stew and mash them through a colander, 4 eggs, beaten light and added, i pound of butter, i pound sugar. Cream the butter and sugar, and add 4 table-spoons of cracker crumbs, 2 of cream. Mix them well together; put the cracker on the top, and bake 20 minutes. Blackberry Pudding. 581. i pound of butter, i pound of flour, 1 pound of brown sugar, 4 eggs, beaten light. Cream the butter and sugar; and when all is well mixed, add 3 pints of blackberries; stir them in well; put them into a dish, and bake for 1 hour. Serve hot, with wine sauce. Instead of flour, use i pound of grated bread crumbs. It makes a nicer pudding. Quince Pudding. 582. 6 large ripe quinces, pear and cut out all the blemishes; then scrape them to a pulp, and mix with i pint of cream, i pound of sugar, stirring them together very hard. Beat the yolks of 7 eggs, and the whites of 2 . stir them 252 THE QUEEN OF THE KITCHEN. in, adding 2 wine-glasses of rose water. "When well mixed, bake in a buttered dish I of an hour; beat the rest of the whites to a froth, with 3 table-spoons of sugar, and put it on the top of the pudding. When it is baked, let it brown in the oven; let it cool, and then serve. Baked Bread and Butter Pudding. 583. Take thin sliced buttered bread, and line a baking dish with it; then fill it with grated bread crumbs; pour upon it a custard made of 6 eggs, i pound of butter, and 1 pint of milk. Melt the butter in the milk, and pour it boiling hot upon the beaten eggs; stir it well together, and pour on the bread. Add sugar to taste. Bake for i an hour, and serve hot. It can be seasoned to taste. Marrow Pudding. 584. Put a thin paste in a pudding dish of moderate size; put in it alternate layers of mar- row, raisins, currants, citron, and stale bread crumbs, grated. Put in the fruit and marrow first, but let the top layer be of crumbs; use about i pound of marrow. Just before putting the pudding into the oven, pour over it 3 eggs, beaten light, and mixed with i pint of milk, Bake for 1 hour. PUDDINGS AND PIES. 253 Porcupine Pudding. 585. Take from 8 to 12 apples; peel and core them; put them in a skillet, with i pound of sugar, and the rind of 1 lemon; cover them with water, and let them simmer until they are cooked. Then put them and the juice of 1 lemon in a mould of 2 quarts; put it on the ice until cold; turn out the form, and stick blanched almonds all over it, having cut them in quarters. Eor a sauce, a thin custard is good. Baked Plum Pudding. 586. Grate i a loaf of baker's bread; pour upon it 1 quart of boiling milk; let stand until cool. Beat 5 eggs; stir them in after beating them light, with 1 tea-cup of butter, 1 of brown sugar, and 1 wine-glass of wine. Add 1 pint of stoned raisins, 1 pint of currants. Cut up some citron, and add a very little mace and cinnamon; bake it in a tin pan; serve with cold butter and sugar sauce. Eve's Pudding. 587. 1 pound of raisins, stone them, 1 pound of currants, wash and dry them, 1 pound of apples, chopped fine, 1 pound of stale bread, grated, 8 eggs, beaten light, i tea-spoon of salt. Mix all well together; flour the bag, and put the pudding in it. Boil for 3 hours. 254 THE QUEEN OF THE KITCHEN". Baked Bread Pudding. 588. 4 ounces of fine bread crumbs, 2 ounces of butter, 1 pint of milk. Pour the milk upon the other ingredients, and leave it until cold. Then add 3 ounces of sugar, 5 eggs, beaten light, leaving out 2 whites, 3 ounces of any kind of preserve, candied orange is best, if it be bitter orange. When the mixture is cold, pour it into a dish, and put lightly over the top of it the 2 whites, beaten to a froth, with 1 table-spoon of sugar to each white of egg. Bake for i an hour in a moderate oven. Serve cold with cold sauce. Custard Pudding. 589. 10 eggs, 1 quart of milk, 4 large table- spoons of flour, salt. Boil the milk with a stick of cinnamon, and set it to cook; beat the eggs light, and add to them by degrees, the flour; mix all well together. Rub the cloth with a small piece of butter, rolled in flour, and boil the pudding in it for I of an hour. Turn it over while it is boiling. Queen's Pudding. 590. 1 pint bread crumbs, grated, 1 quart of milk, 1 cnp of sugar, the yolks of 4 eggs, well beaten, the rind of 1 lemon, 1 table-spoon of butter. Bake I of an hour; beat the whites to PUDDINGS AND PIES. a stiff froth, mixing with them 1 tea-cup of sugar, with the juice of 1 lemon squeezed in it; spread over the top of the pudding, after it is baked, a layer of jell}7; then put upon it the whites of the eggs, beaten to a froth, with 3 table-spoons of sugar. Put it in the oven until it has browned very slightly, and then let it cool before serving. Meringue Pudding. 591. Beat up the whites of 3 eggs; mix with them, very gradually, 1 pound of white sugar, the juice and grated rind of 1 lemon. Fill the bottom of the baking dish with a layer of sponge cake, cut in slices; then put in a layer of the meringue, and then of sponge cake, and so on until the dish is filled. Finish off the top with either icing or meringue; put into the oven for 15 minutes, or until the top is a little hardened; set to cool. Cheese Pudding. 592. 4 pounds of almonds, blanch and beat with rose water, the yolks of 8 eggs, sugar to taste, rind of 1 lemon, grated, i pound of melted butter. It will take about i pound of sugar. Mix together the sugar and butter; add the eggs, and stir in the almonds; bake in a dish lined with paste. It will take i an hour. 256 THE QUEEN OP THE KITCHEN-. Souffle Pudding. 593. Put 4 tumblers of milk with i of a vanilla bean; let it boil until reduced to 2 tumblers full. Put into another saucepan i pound of powdered sugar, 2 ounces butter, 2 ounces of rice flour. Beat them all well, then pour on the hot milk, and put the saucepan on the fire; stir it without ceasing, until it thickens; then cover and keep warm near the fire; beat separately the yolks and whites of 4 eggs; mix in the yolks first, and then the whites; pour into^a buttered dish, and bake not quite 15 minutes. The oven should be tolerably hot, and very close. To be served immediately or it will fall. Cardinal Pudding. 594. Slice a sponge cake cross-ways in 2 pieces, and spread it with currant jelly; put the pieces together, and pour over the cake 2 wine- glasses of wine; let stand for several hours; then pour over it 2 more wine-glasses of wine, and a rich custard, having first stuck blanched almonds, cut in quarters, and citron, cut in strips, closely all over the top of the cake. If served in glass, this makes a very ornamental dish. Pour the custard over the cake i hour before dinner. PUDDINGS AND PIES. 257 Cake Pudding. 595. Take the weight of 2 eggs in sugar, in flour, and in butter. Crean} the butter, and mix with the sugar; then add the eggs, well beaten, and then the flour; bake in a cake mould for 1 hour, and serve with wine sauce. This makes a small cake. It is best to double the quantity. Transparent Pudding. 596. i pound of sugar, i pound of butter. Mix with 8 eggs, beaten light; put it on the fire, and stir until it thickens. Then take it off, and let it cool; pour it into a dish, lined with puff paste; bake in a moderate oven; add candied orange and citron. Batter Pudding. 597. 5 eggs, beaten very light, 6 light table- spoons of flour, 1 quart of milk. When the eggs are beaten, add the flour, and then the milk; bake for i hour in rather a hot oven; or it can be put in a bag and boiled. Toasted Rusk Pudding. 598. Take 6 or 8 halves of toasted rusk; lay them in a dish; pour over them 1 pint of milk; beat tbe yolks of 4 eggs, very light; beat in 1 tea-cup of sugar, and 1 pint of milk; beat 16 258 THE QUEEN OF THE KITCHEN. them all together, and pour over the rusks; sprinkle over them 1 ounce of blanched almonds, and bake. The almonds should be pounded with rose water. Serve hot. Turn Overs. 599. li pounds of flour, 1 pound of butter. Make a paste of it; roll it out five times, the last time very thin; cut the paste the length of one finger, and the width of three; put in a small quantity of preserves; turn them over, and fasten the paste; bake in quick oven, the oven should be hot; watch them. When cold, sprinkle with powdered sugar. Lemon Pie. 600. The grated rind and juice of 1 lemon. Mix with 1 cup of water, and 1 of sugar, li tea-spoons of corn starch, 1 large table-spoon of butter. French Fritters. 601. To 1 pint of boiling water, add while pn the fire, 3 large lumps of sugar, and 1 desserts spoon of butter. Stir in 1 even pint of flour; then pour into a bowl; when milk-warm, add 7 eggs, well beaten; add them gradually, beating the mixture all the time; when the batter is stiff, season with rose water or wine. Have 1 260 THE QUEEN OF THE KITCHEN. together, and bake for 2 hours. It lightens with very little beating. Serve with wine sauce. Potato Paste for Dumplings. 605. Pare mealy potatoes, and boil them quite soft; rub them, while hot, through a sieve; put them over the fire in a stewpan, with water enough to make them a thick mush; sift 1 quart of flour, and mix with the mush into a paste; knead it until light; roll it out thin; fill it with any kind of fresh fruit; boil it, after tying it up in a cloth, for 1i hours, and serve with butter and sugar, or with wine sauce; flour the cloth before putting in the dumpling. It is best filled with apples, blackberries, or stoned cherries. Snow Pudding. 606. i package of gelatine, 1 pint of water, juice and grated rind of 2 lemons. Sweeten to your taste, and then let it come to a boil. When it is cool, beat in it the whites of 3 eggs, beaten very light, and put it in a mould. Make a custard of the yolks, 1 pint of cream or milk, and 2 table-spoons of sugar. Almond Pudding, No. 1. 607. Blanch and beat i pound of almonds; sprinkle them with a glass of rose water while you are beating them. Add i pound of sugar, PUDDINGS AND PIES. 2G1 8 yolks and 4 whites of eggs, i pound of butter, i pint of cream, 1 tea-spoon of beaten mace, or the peels of 2 lemons, grated. Almond Pudding, No. 2. 608. i pound of blanched almonds; beat them with the yolks of 2 hard-boiled eggs, and a little rose water, to keep them from oiling. 6 eggs, the whites of A, i pound of sugar. Beat all well together, i pound of butter, the grated peel of 1 lemon. Bake in puff paste. To Make Paste. 609. 1 pound of flour, I pound of butter and 1 tumbler of water. Divide the flour and butter into 3 parts, and mix them gradually together with a spoon, reserving one part of the butter; roll out the paste, and add the butter; work lightly, and roll again. This quantity will make 5 small covered pies. Do not handle the paste much, as it is apt to make it heavy. Bread Lemon Pudding. 610. Boil 1 pint of milk; beat in 1 pint of grated bread crumbs, the peel of 2 lemons, the juice of 1, 3 eggs, 1 table-spoon of butter. Melt the butter in the milk; beat the eggs very light, and add them; bake for i of an hour. 262 THE QUEEN OF THE KITCHEN". Cream Pudding, No. L 611. i pound of sugar, i pound of flour, 6 eggs, 1 pint of cream. Beat together the yolks and sugar; whip the cream, and put in a sieve; stir in the flour and cream alternately; stir in the whites of the eggs, lightly, the last thing. Season with nutmeg, or powdered orange peel, or anything you prefer; bake as sponge cake; serve with wine, or butter and sugar sauce. Cream Pudding, No. 2. 612. 2 table-spoons of flour, 3 eggs, 1 large cupful of powdered sugar, 2 table-spoons of cream. Beat the sugar and cream into the yolks; beat the whites separately; mix all together. Then sift on the flour gradually; turn into heated pans, buttered; bake 20 minutes in a slow oven. Baked Indian Meal Pudding. 613. Put i pound of butter in 1 pint of molasses; warm until melted. Boil 1 quart of milk, and pour gradually over 1 pint of Indian meal; then stir in the butter and molasses; cover it, and let it steep for 1 hour; then take off the mixture, and let it cool; then take 6 eggs; beat them, and stir into the mixture; add 1 table-spoon of mixed cinnamon, nutmeg, and 263 grated lemon peel. Stir the whole very hard, and bake in a buttered dish; bake for 2 hours. Serve with wine sauce, or butter and molasses. Apple Fritters. 614. Beat 3 eggs very light; add i pint of milk; then mix with them enough flour to make a stiff" batter, about 6 table-spoons of flour before it is sifted. Mix with the batter, when ready to bake, 4 large apples, cut in fine pieces; stir them in, and drop 1 spoonful of the batter into a skillet with boiling lard in it; fry them a light brown. Serve with wine sauce, or with wine and sugar. An acid kind of apple makes the best fritters. Pried Toast. 615. Take i loaf of baker's bread; cut in slices; toast it a light brown; make a rich custard, seasoned with wine, nutmeg, and cin- namon. Put the toast in the custard to soak for 3 or 4 hours, and then fry it in butter a light brown. Take what is left of the custard; add to it more wine and melted butter, enough to make a sauce; put in it i pound of raisins stoned; let it stew for a little while, and pour it hot over the toast when ready to serve. Instead of custard, rich cream can be used, seasoned in the same way. 264 THE QUEEN OF THE KITCHEN. Bath Puddings. 616. 4 eggs, 1 tea-cup of butter, 3 of brown sugar, 1 of cream, 1 nutmeg. Flavor with juice and rind of lemon, and bake in paste; beat the eggs; add them to the butter and sugar, which must be creamed; mix together. Mince Meat for Pies. 617. Take 4 pounds of raisins, 4 pounds of currants, 4 pounds of suet. Chop up fine 1 dozen pippin apples, i ounce of cloves, the same of cinnamon and of mace, 1 nutmeg, 2 large lemons, juice and peel. After all is prepared, mix the fruit and the suet well together on a large dish; add 1i pounds of brown sugar, and wet it well with brandy; pack it down tight in an earthen jar, and tie up close. When you mix it for use, add a little more brandy and sugar, and slices of citron. Make 6 pies at a time; do not bake them brown, but heat them as you want them. Mince Meat with Tongue. 618. 1 pound of tongue, 2 pounds of suet, 2i pounds of currants, 1 pound of raisins, 1 pound of citron, 8 large pippin apples, chopped fine, i ounce of mace, i ounce of cloves, i ounce of nutmegs, i ounce of cinnamon, a little ginger, 1 pound of fine powdered sugar, juice cf 3 PUDDINGS AND PIES. 265 lemons, 6 table-spoons of rose water, 1 pint of wine, 1 gill of brandy, a little salt. Mix it all well together. Pack all down in a stone jar, and cover it, when the ingredients have all been well mixed together. Cherry Douce. 619. Stew the fruit with sufficient water; slice some baker's bread, taking off the crust; butter it, and place it on a dish, alternate layers of the fruit and bread, finishing with the bread. To improve it, add 1 wine-glass of brandy, and the whites of 2 eggs, beaten light, and put on the top. Beat the eggs with 2 spoonfuls of sugar; bake it for 1i hours before putting on the whites; then put them in until they are of a light brown color. 10 minutes will do it. Sweeten the fruit to taste. To Mull Wine. 620. Grate i a nutmeg into 1 pint of wine, and season to your taste with loaf sugar; set it over the fire, and when it boils, stir in it the yolks of 4 eggs, well beaten; add to them first a little cold wine, and then stir them gradually into the heated wine. Then pour it all back- wards and forwards several times whik it is quite hot, and it will become thick. Sen it in coffee cups, with hot toast. 26G THE QUEEN OF THE KITCHEN. Yankee Bread Pudding. 621. Strew over the bottom of the pan, well greased, a handful of stoned raisins; fill the pan with bread broken roughly, not grated; pour 1 quart of boiling milk on 6 eggs, well beaten, with 2 table-spoons of sugar; pour this on the bread, and let it stand 1 hour to soak. A little more cold milk may be added, should the quantity not be sufficient to moisten it. Bake and turn out bottom upwards, the raisins on top; serve with wine sauce. Prune Pudding. 622. Scald 1 pound of prunes; cover them, and let them swell in hot water until they are soft. Then drain them, and take out the stones; spread the prunes on a dish, and cover them with flour, with a dredging box. Take 8 largo spoonfuls from 1 quart of rich milk, and stir in it gradually 8 spoonfuls of flour, sifted; mix it into a smooth batter; beat 6 eggs very light, and stir them by deegres into the remain- der of the milk, alternately with the batter. Then put in the prunes, stirring the whole very hard; boil it for 2 hours; serve with cream sauce, butter, sugar, and nutmeg, beaten to- gether. Do not put more water with the prunes than they will absorb. 268 THE QUEEN OF THE KITCHEN. Pain Perdu. 627. 3 eggs, 1 pint of cream, i cup of rolled Drown sugar. Mix them all well together, after beating the eggs very light; soak in this mixture cut slices of bread; fry them in butter. On serving, sprinkle over them powdered sugar. Sauce for Pudding, No. L 628. Mix a little butter and sugar together, and a little lemon peel; beat up 1 egg, and put in; let it come to a boil; take off, and season with wine to taste. Sauce for Pudding, No. 2. 629. i pound of butter, 6 table-spoons of brown sugar, 1 grated nutmeg, 1 wine-glass of wine, 1 egg. Cream the butter; beat the sugar smoothly into it; beat the egg very light, and add it; pour in the wine, gradually beating all the time; stir until all are mixed, and then put it on the fire. Cook slowly for 15 minutes; stir to prevent the butter from oiling. Sauce for Pudding, No. 3. 630. 1 cup of brown sugar, 1 table-spoon of wine, or brandy, i cup of butter. Let it boil like syrup. When cool, stir in the beaten white of 1 egg. PUDDINGS AND PIES. 269 Cold Sauce. 631. Take S sugar and i butter; soften the butter, and then add the sugar; moisten with wine, and stir until it looks tfjick and white like ice cream. Boiled Pudding. 632. 1 cup of suet, 1 of sweet milk, 1 of molasses, 1 of raisins, 1 of currants, spices tc taste, 1 tea-spoon of saleratus, and 1 of soda, 2 cups of flour, or enough to make it a little stiffer than cake dough. Boil for 3 hours; let it steam. Be careful to turn it over whilst it is cooking. Bread Pudding. 633. i loaf stale bread, soaked in 1 quart of milk, 4 eggs, 4 table-spoons of flour. Beat the eggs very light; stir them in the bread and milk; sift the flour, and then add it to the mixture; put the pudding in a cotton cloth; tie it a little loose; let it boil for I of an hour, and serve hot with wine sauce. Sweet Potato Pie. 634. Bake sweet potatoes not quite done; peel them, and cut them in slices; put them into a deep pie-plate, lined with rich paste; put a layer of potatoes, and one of brown sugar; on 270 THE QUEEN OF TOE K.ITCIIEN. the top layers, put 1 table-spoon of butter, cut in small pieces; pour over it a little wine and water mixed, or a little lemon juice and water; bake slowly for 1 hour. If the oven is hot it will burn without cooking the pie. Pancakes. 635. Take 1 quart of sifted flour, 3 eggs, beaten light, and enough snow or milk to make a batter about as thick as cream. This batter is thicker than that made for fritters. Put 1 table-spoon of lard into a heated skillet; and when the lard is boiling,, put in a little of the batter, so as to make the cakes thin. When it is baked on one side, turn it; and when nicely browned, put it on a dish; do not serve more than three at a time, as they become clammy when allowed to stand any time. Each pan- cake can be folded over when served, or laid one upon another, according to taste. They should be eaten as soon as possible after being made. Serve with sugar and powdered cinnamon. Apple-Custard Balls. 636. Take large ripe apples; peel them, and remove the cores; tie each up in a piece of muslin, with custard enough to fill the cavity, and cover the apple; boil them for 1 hour, and serve with cold sauce. PUDDINGS AND PIES. 271 Rhubarb for Pies. 637. Take the tender stalks of the rhubarb; remove the skin, and cut the pieces 1 inch in length; stew it in a little water, with £ pound of sugar to 1 pound of rhubarb; season with lemon peel. When it is tender, put it in pie paste to bake. Do not put an upper crust over the pie. Puffs. 638. Make a rich paste, roll out thin and cut it with a biscuit cutter; cut out the centres of 2 or 3 cakes, and place them one upon another, having for the foundation an uncut one. Before putting in the oven, brush them over with white of egg, with a little sugar added to it. Lemon Honey for Puffs. 639. 6 eggs, grated rinds of 3 lemons, 1 pound of white sugar, i pound of butter. Stir the butter and sugar to a cream; then mix in the lemon juice and the grated rind; put it over the fire, and let it simmer; when hot, pour in the beaten eggs, and stir briskly for 5 minutes; then remove the pan from the fire, and set it in another pan of cold water. This can be kept in jars for months, and used for jelly cake, or puffs, when wanted. 272 THE QUEEN OF THE KITCHEN". Domestic Pudding. 640. 1 quart of milk, 1 pint of flour, after it is sifted, 6 eggs, 6 table-spoons of white sugar, 1 table-spoon of butter, the grated peel and juice of 2 lemons. When the milk boils, stir in the flour, then the sugar and butter mixed, and the lemon; stir in the beaten eggs last, and stir until it boils for 5 minutes; then pour it into the pudding dish, and serve it cold with the above sauce. CAKES. To Make Cake. 641. Eggs that are to be used for cake should always be fresh. In summer time let them lie in cold water, or on the ice for several hours before you are ready to use them, as eggs will whip to a much lighter froth if cold. Butter should be sweet that is intended for cake; wash it, and work all water out before using it. After softening the butter by working it, mix it with the sugar; this is called, cream- ing together the butter and sugar. Butter should never be put over the fire to melt, as it becomes oily by so doing, and makes the cake heavy. CAKES. 273 The flour should be sifted and set on the hearth to dry, but not near enough to burn. The fruit should be added just before baking; mix it thoroughly through the batter. Grease the cake tins, and put paper in the bottom of each. When the cake is done, remove the paper. If the oven should become too warm, and the cake brown too fast, cover it with a piece of brown paper, until it is haked. Be careful not to let the paper take fire. When you think the cake is baked, pierce it through with a straw, if the straw comes out dry, the cake is done, but if it is moist, or particles of the dough adhere to it, the cake requires more cooking. When carbonate of soda is used, dissolve it in either water or milk. Cream of tartar when used should always be mixed in with the flour. To mix the cake, add the flour by degrees to the creamed butter and sugar; when about half of the flour is stirred in, mix in the beaten yolks, and then the rest of the flour, and add the whites last. When butter is used, the dough should be well beaten. In making "sponge cake" the flour and white of egg tnus=t be added alternately, or the batter will fall. For directions in baking, see those given for bread. 17 274 THE QUEEN OF THE KITCHEN. To prepare cake for icing: trim off carefully all the burnt and uneven edges; brush off the crumbs, and dust the cake with flour. Cake that is made with molasses is more easily scorched than any other. Pound cake requires a moderate heat; and the more fruit that is used in cake the longer the time required in the baking. Sponge cake and cakes made with either saleratus or soda, require less time to bake than any other. In making large cakes it is always well to use a pan with a tube in the centre, as this insures the cake being well baked through. It requires a good deal of experience to bake a large fruit or Pound cake. Always commence to make cake directly after breakfast. Do not attempt to cook it at the same time with the dinner. Keep up an even heat while the cake is baking; if the oven becomes too hot, remove the lids of the stove a little, but do not open the oven door, as that will make the cake fall. When the cake shrinks from the side of the pan, test it with a straw. All cake with the exception of fruit cake, should be turned out as soon as baked. See directions for bread. Turn them on a soft table-cloth, or on a sifter to cool; turn them once or twice, or they will become heavy by the absorption of steam. Fruit cake is so heavy that it would break if turned. 276 THE QUEEN OF THE KITCHEN. into shapes, and boil them in boiling lard; when nicely browned, take them out free from greese and roll them in powdered sugar. Macaroons, No. 1. 645. 1 table-spoon of cinnamon, 1 pound of blanched almonds; beat them in a mortar with rose water; 1 pound of sugar, beat and sift it; the whites of 4 eggs beaten to a froth; beat all well together, and make them into cakes; sift sugar over them, and bake in a slow oven. Macaroons, No. 2. 646. 3 whites of eggs, 1 pound of sugar, i pound of almonds; pound the almonds to a paste; beat the whites to a froth; mix all together and drop them on paper, and bake in a slow oven. Queen's Cake. 647. 1 pound of sugar, I pounds of butter, 1 pound of flour, 6 eggs, 1 wine-glass of wine, 1 of brandy, mix it together with milk; then add i pound of currants, i pound of raisins, i pound of citron, 1 tea-spoon of cinnamon, h tea-spoon of mace. Bake for 2 hours. Lady Cake. 648. Beat to a froth the whites of 8 eggs; then add slowly 1 pound of sifted sugar; beat CAKES. to a cream, 1 pound of butter; add to it 1 tea- cup of sweet milk, with 1 tea-spoon of salera- tus, dissolved in it; stir the eggs in the milk and butter; and sift in enough flour to make a batter as thick as pound cake. Blanch and pound i pound of sweet almonds, then add them to the mixture; flavor with essence of lemon or orange water; beat until very light, and bake in tin pans lined with buttered paper. Bake for an hour and a half in a moderate oven. Sponge Cake for "Jelly Cake." 649. 4 eggs, i pound of sugar, I pound of flour; beat the eggs very light; add the sugar, still beating; then the whites beaten light, and the flour. This makes 4 layers of cake. Pound Cake for "Jelly Cake." 650. 10 eggs, 1 pound of sugar, 1 pound of flour, i pound of butter. Beat the whites and yolks separately; cream the butter and sugar; add to the eggs; beat them, and then beat in the flour. Bake in jelly cake tins. This will make 3 jelly cakes. Spread the cakes with jelly, while it is a little warm; put them one upon another, and sift powdered sugar over them. 278 THE QUEEN OF THE KITCHEN. Cocoa Nut Jelly Cake. 651. 1 cup of butter, 3 cups of sugar, 5 cup of milk, 1 tea-spoon of cream of tartar, mix in with the flour; 3i cups of flour, i tea-spoon of soda, dissolved in milk, the whites of 10 eggs beaten light; season with lemon. Put the flour in last, and the eggs in first. To make the icing, put 3 eggs to 1 pound of sugar. Bake in 3 pans as for jelly cake; between the layers put the icing, mixed with grated cocoa nut. White Mountain Jelly Cake. 652. 1 pound of sugar, i pound of butter, 1 pound of flour, 6 eggs, 1 tea-cup of sweet milk, 1 tea-spoon of soda, 2 of cream of tartar. Beat the eggs very light; mix in the butter and sugar creamed together. Mix the cream of tartar with the flour, and dissolve the soda in the milk. Mix in the milk last. Put the batter into the jelly cake tins and bake. When the cake is cold, put between the layers cocoa nut icing. Jelly Cake. 653. 1 cup of butter, 2 cups of sugar, 3 cups of flour, 4 eggs, h tea-spoon of soda, 1 tea- spoon of cream of tartar; put the last in with the flour; dissolve the soda in i pint of cream or milk, or buttermilk. Beat separately the CAKES. 279 whites and yolks; mix all together, except the soda, which should be put in last; beat all well, and flavor with nutmeg, rose water, lemon, or any flavor liked. Put 4 table-spoonfuls in a tin, and bake in a quick oven. When nearly cold, spread them with jelly, tart jelly is always the best, and put them in layers. Robert Lee Jelly Cake. 654. 10 eggs, 1 pound of sugar, i pound of flour, the grated rind of 1 lemon and half the juice; mix as for sponge cake, and bake in jelly tins. Take the whites of 2 eggs, 1 pound of sugar, the grated rind and juice of 1 orange, and half of the juice of the lemon. Stir the eggs around one way very briskly; when light, add the sugar by degrees, until it is all mixed; then put in the orange and the lemon. Before the cakes are perfectly cold, spread them with this icing, puting one layer of cake on another. This quantity will make 2 cakes. Cream Cakes, No. L 655. i pint of boiling water, 1 pint of flour mixed well together with i pound of butter, 6 eggs beaten light. Bake them so as to fill them with custard when they are done. Cream Cakes, No. 2. 656. 1 pound of sifted flour, 1 pound of sugar, i pint of cream, 5 eggs beaten light, 1 280 wine-glass of mixed brandy, wine and rose water, 1 nutmeg, 1 tea-spoon of saleratus in a cup of cream. Mix the eggs with the creamed butter and sugar; add the cream and then the flour; put in the saleratus last. Cream Cakes, No. 3. 657. 1 quart of cream, 4 eggs, 3 pints of flour, 2 pounds of sugar. Seat "the eggs very light, and add the sugar; then stir in the cream, and then the flour, with a small tea-spoon of saleratus rubbed in it. Bake in a quick oven. Raisin Bread Cake. 658. 2i pounds of flour, 1 pound of brown sugar, I pound of butter, 4 eggs, 1 pint of milk, 1 tea-spoon of soda, 1 gill of yeast, 2 pounds of fruit. Spanish Buns. 659. £ pound of flour sifted, i pound of butter cut up fine in the flour, 3 eggs beaten light, 1 wine-glass of yeast, a little rose water, wine, and brandy, h pint of milk, i pound of sugar, a little cinnamon and nutmeg; set it to rise; then bake, and sift sugar over them. Democratic Cake. 660. 11 cups of molasses, the same of brown sugar, the same of butter; melt all together in CAKES. 281 a sauce-pan. When cool, add 5 eggs beaten very light, § of a cup of milk; put in it h tea- spoon of saleratus; add ground cinnamon, mace, nutmeg and ginger, as many raisins, citron, and currants as you like; add flour enough to make it like soft gingerbread, and a table-spoon of brandy. Waverly Jumbles. 661. 1 pound of flour, i pound of butter, 1 pound of brown sugar, 2 eggs, i of a nutmeg, 2 table-spoons of rose water, or any kind of seasoning. Cream together the butter and sugar; add the beaten eggs, and then the flour; roll them out thin and cut with a shape. Jumbles, No. L 662. Cream together i pound of sugar, and i pound of butter, 3 eggs, 1 pound of flour; first mix in the eggs beaten light, and then the flour; make the dough as soft as you can handle it; roll out on the board with as little flour as possible, and cut into shapes, and then bake in a moderate oven. Flavor them with lemon, orange, or rose water. Jumbles, No. 2. 663. Take the yolks of 4 eggs and the whites of 2, beat them very light; then add to 282 THE QUEEN OF THE KITCHEN. them. 11 pounds of sugar, 1 pound of butter; cream the butter and sugar together, 1i pounds of flour, mix it in; add a tea-spoon of rose water; roll them out with as little flour as possible; sprinkle on the tops of the cakes white sugar, after cutting them into shapes. Mix with the flour a tea-spoon of ground mace. Shrewsbury Cakes, No. 1. 664. 3 pounds of flour, C ounces of butter, 1 pound of sugar, 6 yolks and 3 whites of eggs, 2 tea-spoons of cream, 1 of rose water, 3 of mace; mix all well together; roll them out; cut in shapes, and bake. Shrewsbury Cakes, No. 2. 665. 1 pound of flour, 1 pound of butter, I pound of loaf sugar, 5 eggs beaten light, a wine-glass of brandy, and 1 of nutmeg, juice of 1 lemon; roll them out and bake. Kisses, No. 1. 666. 3 eggs, 1 pound; of sugar, i glass of rose water; beat the eggs very light; add the sugar slowly, beating it all the time. Kisses, No. 2. 667. 10 whites of eggs, i pound of powdered suger; beat the eggs to a light froth; add the CAKES. 283 sugar slowly, beating all the time; season with the juice and grated rind of a lemon ; beat until the spoon can stand in it, and bake in dabs on paper. Bake in a slow oven. Sugar Cakes, No. 1. 668. H pounds of butter, 3 pounds of brown sugar, cream them together, 8 eggs beaten light, 1 tea-spoon of soda; mix in the flour 2 tea-spoons of cream of tartar; mix with enough flour to roll out; 1 nutmeg. Sugar Cakes, No. 2. 669. 3 pints of flour, 9 eggs, 1i pounds of sugar, I pound of butter, 2 nutmegs, a good tea- spoonful of soda, i tea-spoon of sour cream; leave out half of the yolks of the eggs. Beat the eggs very light; add the butter and sugar creamed, and then the flour. Roll them out and bake. Sweet Soda Cakes. 670. 1i pounds of flour, 1 pound of sugar, h pound of butter, 3 eggs beaten light, a small tea-spoon of soda in a tea-cup of sour cream; rose water and nutmeg; work them very smooth; roll out and cut into shapes. Soft Ginger Bread. 671. 10 eggs, 2 pounds of flour, 1i pounds cf sugar, 1i pounds of butter, 2 nutmegs, I 284 pound of ginger, 1 pound of powdered cinnamon, the rind of 1 large lemon, 1 pint of molasses, beat it in just before putting it in the oven, i tea-spoon of soda dissolved in milk. Beat the eggs very light; add the creamed butter and sugar; then the seasoning, and then the flour; put in the soda last. This cake is better if made with white sugar. It will make a lighter and better tasting cake. Composition Cake. 672. 1 pound of sugar, i pound of butter, 1i pounds of flour, 4 eggs, 1 nutmeg, 1 wine- glass of mixed brandy, wine, and rose water, 1 tea-spoon of saleratus in a tea-cup of cream or milk. Cocoa Nut Cakes. 673. Take equal weights of grated cocoa nut and powdered sugar; to 1 pound of each put the whites of 6 eggs beaten to a stiff" froth; mix them in with the sugar, and the cocoa nut; drop them on buttered plates or pieces of letter paper, and bake them immediately in a moderate oven. Coffee Cakes. 674. 1 coffee cup of sugar, 1 of molasses, 1 of made strong coffee, § of a cup of butter, 2 eggs, and 4 cups of flour, 1 tea-spoon of 286 THE QUEEN OF THE KITCHEN. with the hands; add the eggs, well beaten, and the cream; mix all together with thick molasses, to a stiff dough. Koll them out thin, cut int shapes, and bake in a quick oven. Rich Plum Cake. 678. 5 pounds of flour, 3 pounds of butter, 5 pounds of sugar, 30 eggs, 6 pounds of currants, 4 pounds of raisins, i pound of citron, 1 ounce of mace, 1 ounce of cinnamon, i pint of wine, 4 nutmegs, 1 wine-glass of brandy, 1 ounce of cloves. Mix as for fruit cake. New York Black Cake. 679. U pounds of butter, 1i pounds of sugar. Rub them well together; add 14 eggs, Leaten light, 2 wine-glasses of brandy, the juice and rind of 1 lemon, 1 nutmeg, a few cloves, pounded, lb pounds of flour, 3i pounds of stoned raisins, 3i pounds of washed currants, 1 pound of citron, chopped fine, 1 pint of currant jelly- Pound Cake. 680. 1 pound of flour, 1 pound of butter, 1 pound of sugar, 10 eggs, 1 wine-glass of wine, 1 of brandy, 1 of rose water, i tea-spoon of mace, and the same of nutmeg. Beat the eggs very light, and separately; add the creamed butter and sugar, the flour, and then the seasoning; CAKES. 287 beat it all well together. It will take 2 hours to bake in a moderate oven. Thi3 quantity will make 2i dozens of small cakes. Scotch Cakes. 681. 3 pounds of flour, 2 pounds of butter, 1i pounds of brown sugar, 2 table-spoons of caraway seed, 2 of cinnamon, and a little citron, cut in small pieces. Cream the butter and sugar; add the flour and seasoning, and bake in small cakes. Almond Cake, No. 1. 682. 1 pound of flour, 1 pound of sugar, 1 pound of butter, 1 ounce of bitter almonds, 12 eggs. Cream the butter and sugar together; then beat in the almonds, having first pounded them in a mortar, with rose water; beat tbe whites and yolks of the eggs, alternately, into the mixture; then stir in the flour thoroughly, and bake in a slow oven for 3 hours. Almond Cake, No. 2. 683. Blanch and beat fine 2 ounces of almonds, half sweet and half bitter. Make a sponge cake of 10 eggs, 1 pound of sugar, and i pound of flour. Beat the almonds well through the cake, and bake. 288 THE QUEEN OF THE KITCHEN. Sponge Cake, No. 1 . 684. 17 eggs, the weight of all of them in sugar, and of 7 of them in flour. Beat the ■whites to a very light froth; beat the yolks and sugar together until very light, and then add to them, alternately, the beaten whites and the flour, 1 spoonful of each at a time, the grated rind and juice of 3 lemons. Sponge Cake, No. 2. 685. 1 pound of sugar, 10 eggs, i pound of flour, the rind and juice of 2 small lemons, the rind to be grated. Beat the whites very light; then gradually stir in the yolks, which are not to be beaten; then add the sugar, then the flour, and lastly the seasoning. When sponge cake is baking, it should always be covered with a piece of paper, and when it is done, should be taken out of the pans immediately, and cooled on a sifter. Fruit Cake, No. L 686. 1 pound of flour, 1i pounds of butter, 4 pounds of raisins, 1i pounds of sugar, 4 pounds of currants, 1 pound of almonds, 1i pounds of citron, 18 eggs, the grated rind and juice of 3 lemons, 1 table-spoon of mace, 1 wine-glass of wine, and 1 of brandy. Beat tho 2ggs very light, and add to them the creamed 290 THE QUEEN OF THE KITCHEN. mix in the flour and sugar together with a stick, and put it in by degrees through a sifter, always stirring it one way. White Cake. 690. Take the whites of 16 eggs, i pound of butter, I pound of flour, 1 pound of sugar, 2 ounces of bitter almonds, or peach kernels, 3 wine-glasses of rose water. Blanch the almonds, and pound them with rose water; cream the butter and sugar in a warm place, and add the almonds; beat the eggs very light; sift in the flour until all is mixed; beat all well together, and bake in a moderate oven, as you would bread, for 2 or 3 hours. The yolks of the eggs are not used in the cake. A rich custard can be made of them, and served with the cake. Lemon Cheese Cakes. 691. Take 2 large lemons, use the grated peel of both and the juice of 1; mix it with i pound of white sugar, 12 yolks of eggs, and the whites of 8; melt J pound of butter in 4 or 5 table-spoons of cream; stir it all together, and set it over the fire, stirring it until it becomes quite thick. When it is cold, fill your pans little more than half full, with a thin paste at the bottom of them. Bake i hour in a quick oven. 292 THE QUEEN OF THE KITCHEN. Sand Tarts. 696. Take 2 pounds of flour, 2 pounds of sugar, 1 pound of butter, 3 eggs, leaving out the white of 1. After rolling out the cakes, wet them over the top with the-white of the egg, and sprinkle with powdered sugar; wet them with a feather; also sprinkle over them blanched almonds, cut in small pieces, and powdered cinnamon. Beat the eggs very light; add the butter and sugar creamed; stir in the flour; work them very little; handle lightly, and roll them out in a cool place. Bake in a quick oven. Ginger Bread. 697. 5 cups of flour, 4 eggs, 2 cups of molasses, 1 cup of sugar, 2 cups of butter, 1 cup of milk, 2 table-spoons of ginger, and 2 of all- spice, 1 tea-spoon of saleratus, dissolved in milk. Mix and bake as for pound cake, and add fruit if you wish. Put in the saleratus last. Boiled Icing for Cake. 698. Take 3 pounds of loaf sugar; boil it in i pint of water until it begins to rope; when cool, beat in the whites of 6 eggs. After they have been beaten to a stiff froth, add i ounce of gum arabic, well powdered; season with lemon juice. This quantity wiU make icing for 2 cakes of large size. 294 THE QUEEN OF THE KITCHEN'. Cocoa Nut Pound Cake, No. L 702. i pound of butter, \ pound of sugar, 1 pound of flour, 5 eggs. Beat the whites and yolks separately. 1 tea-spoon of soda, and 2 of cream of tartar, dissolved in 1 cup of cream, 1 grated cocoa nut; add it just before baking. Cocoa Nut Pound Cake, No. 2. 703. 1 pound of butter, 1 pound of flour, 1 pound of sugar, 1 pound of cocoa nut, 1 wine- glass of wine, and 10 eggs. Grate the cocoa nut, and let it dry; cream the butter; add the sugar; then the beaten yolks; stir in the flour, and then beat in the whites. Then add the grated cocoa nut; beat it until it is perfectly light, and then put it in pans to bake for 3 hours. The oven to be of a moderate heat. Imperial Cake. 704. 1 pound of flour, 1 of butter, and 1 of sugar, 10 eggs, 1 wine-glass of brandy, 1 of rose water, 1 pound of raisins, 1 pound of almonds, I pound of citron, 1 tea-spoon of mace or cinna- mon. Cream together the butter and sugar; beat the whites and yolks of the eggs separately; first stir in the yolks, and then the whites; add the seasoning, and then the flour, and put in the fruit last. Blanch the almonds, and cut them in small pieces. 296 THE QUEEN OF THE KITCHEN. cake, and arrange it tastefully in a cake mould, and bake it. When it is cut for table, it makes a very ornamental cake. Lemon Pilling for Cake. 709. Mix 2 eggs, the grated rind and juice of 1 lemon, and 1 coffee-cup of sugar. Beat the eggs until smooth; add the sugar, and then the lemon; put it into a custard boiler, and stir until it thickens. When cold, put it between layers of cake, or in small cakes. Lemon Jelly for Cake. 710. Take the yolks of 3 eggs, the juice and grated rind of 1 lemon, i pound of butter, J pound of granulated sugar. Put into a skillet on the fire, and stir until it becomes thicker than custard; then stir in the whites, beaten to a froth. As soon as it comes to a boil, take it off and stir until it is cold; when quite cold, put it between layers of cake instead of jelly. It is excellent in puff paste; cover the custard with the paste. To Prepare Fruit for Cake. 711. Currants should be washed through 2 or 3 waters, and then put on a towel, spread on a board or waiter, near the fire, and allowed to dry. When dry, rub them well in the cloth, PRESERVES, OR SWEETMEATS. 299 Boil the syrup down and bottle it. Brown sugar may be used in preserving these figs. Figs prepared in this manner will keep for years. The small tomato fig is the best to use. To Preserve Fresh Pigs. 716. Put the figs in a weak lye; let them remain in it for 12 hours; lay them in fresh water for 3 hours. Make a rich syrup of 1 pound of sugar to 1 pound of figs; let them boil until clear; when they are done, take them out, put them into jars, and let the syrup boil until it becomes thick; pour it hot upon the figs, and tie down the jars closely to exclude the air. Sliced Pineapple. 717. Peel them, and pick out the eyes; then slice them cross ways; if the hearts are hard leave them out. Weigh the fruit, and put to each pound I of a pound of sugar. Lay the fruit upon a dish, and sprinkle over it half the sugar, let them remain for 2 hours; then scrape the sugar off, and put it with the extracted juice into a bowl. Pour enough water over the fruit to cover it, put it to boil until it becomes tender; take out the fruit, and add the juice and the rest of the sugar; boil and skim it until it is clear; then add the fruit, and boil all until clear. Tie down tight in jars. 300 THE QUEEN OF THE KITCHEN. Fresh Pineapple. 718. Take nice ripe pineapples; peel them and pick out the eyes, and put them upon a large dish. Take a silver fork and tear the pineapple apart, and put the pieces in jars that have hermetically sealed tops. Take the juice that came from the fruit, and allow i pound of sugar to each quart jar; if not enough juice, add a little water; when the sugar has melted, fill the jars. Try and not make more juice than will fill the jars. Put the jars into a large flat bottom kettle; put a few sticks in the bottom to keep the jars from breaking. Pour cold water around the jars. Put on the glass tops, but not the'india rubber pieces. When the water boils, take out the jars and seal them immediately. This manner of preserving pineapples retains the flavor and freshness of the fruit, and will keep for several years. Grated Pineapple. 719. Peel them carefully; cut out the eyes, and then weigh them; to each pound I pound of sugar. Grate the pineapple on a sharp grater; put all in the skillet together, and let boil until the juice is thick and clear; don't add any water to them, but save all the juice as you grate them. 302 THE QUEEN OF THE KITCHEN. the chips are clear and tender, take them out, and put them on dishes and dry them in the sun. Boil the syrup until quite thick. As the chips harden, dip them in the syrup, and put them again in the sun. When they have dried enough, roll them in sugar, and pack them in sugar in stone jars. Chips are very nice made of pure honey instead of sugar. Fresh Peaches. 723. Take cling stone peaches, the Heath peach is the best. Pare them and throw them into cold water. When they are all prepared, put them into jars that have hermetically sealed tops. Put i pound of sugar to each quart jar; melt the sugar in some of the water that the peaches were put in; pour it over the peaches, filling each jar, and put on the glass tops. Put the jars into a preserving kettle; put small sticks in the bottom to keep them from breaking. When the water boils around the jars, take them out and seal them. Apple Jelly, No. L 724. Pare and slice the apples; cover them with water, and let them boil until soft; put them through a coarse muslin bag. To 1 quart of juice, put i pound of sugar, and the juice of 3 lemons. Boil until it jellies. PRESERVES, OR SWEETMEATS. 303 Apple Jelly, No. 2. 725. Slice the apples, skins, cores, and all; put them in a stone jar, with a small quantity of water to keep them from sticking; then place the jar in water, and let them remain boiling until perfectly soft; then strain, and to 1 pint of the liquor, add I pound of loaf sugar; boil and clear, with the wbites of 2 or 3 eggs beaten to a froth. When it jellies, pour into the glasses to cool, and then seal them. Apples Stewed with Lemon Peel. 726. Pare and core the apples, and parboil them with a little water; chop up 1 or 2 apples, and boil with them; when they become soft, take them out, and put them in a bowl; add i pound of sugar to 1 quart of juice, and the thill jjocl of a lemon. When the syrup has boiled quite thick, pour it over the apples, and set them aside to cool. Do not use the juice of the lemon. Preserved Apples. 727. 1 pound of sound pippins pared and cored; 1 pound of white sugar, and 1 pint of water made into a syrup; when it boils, put in the apples; when clear and tender, add the juice of 3 lemons, and some slices of orange peel; take off the scum. Take out the apples as 304 THE QUEEN OF THE KITCHEN. soon as they are done, and boil the syrup until thick and clear, and pour it over the apples. Apple Butter without Cider. 728. 5 quarts of water, 5 quarts of West India molasses; put them on to boil; skim it until well boiled; then take half of the syrup, and put it in a tub. Take 1 bushel of fine sound apples, pare, core, and quarter them, and throw them gradually into the liquor left boiling; let it boil hard, and as it thickens, add by degrees the syrup in the tub; stir it frequently to prevent its burning, and to make it of equal consistency throughout; boil it for 10 or 12 hours, continually stirring it. At night take it out of the kettle, and pour into a tub; cover it carefully. Next morning, wash the kettle, and then put the apple butter in it again, and boil for 6 or 8 hours longer, for it must boil 18 hours in all. 1 hour before it is done, stir in it 1 ounce of mixed spices; then put it in a stone jar, and cover it tightly. Hodge Podge. 729. 1 peck of peaches, 1 of quinces, 1 of pears, and 1 of apples, the inside rind of a watermelon and of a cantelope, 1 dozen lemons, and 1 pineapple. Pare the fruit nicely, and take out the seeds and the stones; weigh the fruit, and to 12 pounds, add 9 pounds of best PRESERVES, OR SWEETMEATS. 305 brown sugar; boil all together, and stir like apple butter. The quinees must be well cooked. Boil until the fruit jellies. Put it into wide mouthed jars, so that it can be turned out when needed for table. Tie down tightly, and keep in a dry place. Citron Melon. 730. Cut up the melon; take out the seeds; pare off the outside green, and the pithy part inside, so as to have only what is hard and firm; cut the pieces in small squares, or in shapes; put them in salt and water for 1 day; then throw them into clear water to extract the salt; put them to boil with a little water, ginger root, lemon peel, a small piece of alum to green them. When they are tender, so as to run a straw through them, take them out, and to 1 pound of fruit put 1 pound of sugar; make a syrup of the sugar, and boil the fruit in it until it is clear; take out the fruit, and boil the syrup until it is rich and thick; pour over the fruit, and tie down tightly; cut the outer skin off the fruit. Citron Preserve. 731. Cut off the outside and shape the pieces to fancy. To 1 pound of fruit put 1 pound of sugar; put the fruit in strong alum and water, 19 306 THE QUEEN OP THE KITCHEN-. and boil for 1 hour; whilst boiling, take it out and throw into cold water, and then return it to the boiling alum water; this will crisp it. Then put it into cold water and let boil for 1 hour to extract the alum, taking it out 2 or 3 times, and dipping it in cold water; make a syrup of the sugar; put the fruit in it, and some green ginger; keep closely covered whilst boiling, and the preserve will be of a beautiful green color. Boil until clear; add the lemon peel, cut fine and thin, and the juice of several lemons; scrape off the green rind. Watermelon Bind. 732. Pare and cut the rind, and throw it immediately into cold water. To 4 pounds of melon put a piece of alum the size of the end of your finger; cover them with water, and let them boil until tender, so that a straw can pass through them; then throw them into cold water, and put them on a cloth to drain Put li pounds of sugar to 1 pound of fruit, and 1 quart of water; let them boil for 3 or 4 hour3 until they are clear; make the syrup with green ginger tea, cut lemon rind, very thin and narrow, and throw in just before you take them off the fire. Scrape off the green rind, or the preserve will be hard. Put them in glass, and sea) th^ra tight. PRESERVES, OR SWEETMEATS 3U7 Green Gage Preserve. 733. When the fruit is ripe, wipe them clean, and to 1 pound of fruit put i pound of sugar, which will make a thin syrup. Boil the fruit until it is perfectly done in this thin syrup; then make a fresh syrup of 1 pound of fruit to 1 pound of sugar; moisten the sugar with water; when the syrup boils, put in the fruit for 15 minutes; then put the fruit in jars, and boil the syrup until thick; when it is only milk warm, pour it over the fruit. Tie the jars tightly, and keep in a dry place. Damson Preserve. 734-. To 4 pounds of damsons put 3 pounds of sugar; prick each damson with a needle; dissolve the sugar with J pint of water, and put it on the fire. When it simmers, put in as many damsons as will lie on the top of it; when they open, take them out and lay them on a dish, and put others in, and so on until all have been in; then put them all in the kettle together, and let them stew until done. Put them in jars, and seal them. Damsons for Pies. 735. Put the damsons in small stone jars; get them up to their necks in a boiler of cold 308 THE QUEEN OF THE KITCHEN. water. When the water boils, and the fruit is scalded, fit in the corks, and secure them tightly. Preserved Florida Oranges. 736. First grate, with a common tin grater, the outside of the fruit, to allow the oil to escape; cut the oranges cross-ways; then put them in weak salt and water for 24 hours; then in fresh water for the same length of time. Boil the oranges soft in clear water; change the water 3 or 4 times to extract the bitter; when the fruit is soft enough for a straw to pass through it, take it off and drain it clear of all water; then put to 1 pound of fruit li pounds of sugar, and preserve in the usual manner. This fruit requires much boiling, but it must be watched to prevent it from burning. Whole Oranges Preserved. 737. Peel i dozen oranges; cut a hole in one end, large enough to scoop out the inside part of the orange very carefully; put them in cold water to soak for 3 days, changing the water each day; then boil them slowly until the bitter is extracted, changing the water every i hour until the water no longer tastes bitter. To 1 pound of fruit put 2 pounds of sugar; clarify the sugar, and then put the oranges in, and let them boil slowly until transparent. They will PRESERVES, OR SWEETMEATS. 309 take about 4 hours to boil, if the fire is well kept up. Orange Marmalade, No. L 738. Put 8 pounds of sugar into a large stewpan, and pour 8 quarts of water on it; stir until the sugar is dissolved, and then let it remain until the oranges are thus prepared. Weigh 4 pounds of oranges; peel them as thin as possible, and cut the peel into thin chips; divide the oranges into thin quarters; squeeze out the juice, and put it in a bowl; take out the seeds, and put them in a little water; you will find that they will make a good deal of jelly; then cut up the oranges into small pieces. By the time the oranges are thus prepared the scum of the sugar will have risen to the top. Take it off, and put in the oranges and the peel, and let it heat without boiling for 1 hour; then put in the juice, and let it boil for 3 hours, slowly; then put in the jelly from the seeds; it will clarify in a few moments; skim it for i an hour, while the marmalade boils, when it will be done, and should be poured into the jars, and left uncovered until it is cold, when it should be sealed tightly and put in a dry place. Orange Marmalade, No. 2. 739. Put the parings on to boil until very tender; then scrape off" with the back of a silver 310 THE QUEEN OF THE KITCHEN. knife all the soft inside to the peel; then mix the peel with the sugar and oranges, the oranges to be cut up, the seeds and coarse pieces taken out. To 1 pound of fruit put 1 pound of sugar; let them stand together, while the peel is being prepared; stew until it jellies. To Preserve Orange Peel. 740. Throw the peels into cold water for 24 hours; then put them on to boil until very tender; then put them into syrup, and let them boil until they are clear, and the syrup is thick. To 1 pound of fruit put 1 pound of sugar, or I pound if not wished very sweet. Only wet the sugar with water. Lemon Marmalade. 741. Take 12 lemons, and grate off the yellow rind; squeeze the lemons, and put the hulls in cold water for 24 hours; take their weight in white sugar, to make the syrup; boil the hulls in water until they are so tender that a straw can pierce them; cut them into pieces 1 inch long, and very thin; boil the syrup until it is thick; then put in lemons, and boil until clear; then take out the lemons, and add as much of the juice and grated rind as liked. When boiled thick, put in lemons and boil for 10 minutes; put in glass, and seal tightly. PRESERVES, OR SWEETMEATS. 311 Preserved Limes. 74-2. Put the limes in strong salt and water for 6 days; then slit them down the side, and take out the pulp; then soak out the salt with clear water, changing the water often; then boil them in alum water until they are green and tender; put them in a thin syrup, boiling hot; let them remain 24 hours; make a richer syrup of i pound of sugar to 1 pound of fruit; add it to the other syrup; boil until thick and clear, and then add to the limes. Put them all in a jar, and seal them. To Preserve Pears. 743. The small pears are better for pre- serving than the large ones. Pare them and put 1 pound of sugar to the same of pears; make a syrup with a little water; leave the stein on, and stick a clove in the blossom end of each; stew them until perfectly transparent; skim off the scum ; take out the pears, and let the syrup boil until clear and thick. Put in jars, and seal them. Pear Marmalade. 744. To 1 pound of fruit, i pound of sugar; to 6 pounds of cut up fruit put 2 quarts of water; let them boil hard until quite soft; add the sugar, and keep mashing until quite soft 312 and smooth; be careful not to let it burn; when it bubbles up, take it off. Stewed Pears. 745. Pare them, and boil until soft; to 1 pound of fruit put 4 pound of sugar, 1 pint of water; let them boil hard; and when they begin to look pink, take them off, and set them to one side of the stove until they look clear and pink. The syrup must be thick; keep them covered while they are cooking. To Keep Gooseberries. 746. When the weather is dry, pick the gooseberries that are full grown, but not ripe; pick off the tops, and put them in bottles; put the corks in very loosely; put them in a mode- rate oven, and let them remain until they shrink i ; take them out, and cork them tightly, sealing them with rosin; put them in a dry place. If well secured from the air, they will keep for a year. Currant Jelly. 747. Strip your currants off the stem, and put them into a stone jar; set the jar into a pot of water; let the water boil around the jar until the juice is extracted from the currants; then strain the juice through a coarse muslin bag. 314 THE QUEEN OF THE KITCHEN. •whilst they boil. The sugar can be clarified with the white of egg. Boil it, and clarify it, before you put in the fruit. To Preserve Scarlet Cherries. 751. To each pound of stoned cherries put 1 pound of sugar, and to each 5 pounds of cherries put 1 pint of water. Put all on together, and let boil for i hour; then pour them out; set them in the sun for several hours; then boil the liquor well, and put in the cherries again; boil them for 15 minutes, and put into glasses; boil the syrup until it is rich and thick, and pour over the cherries. Paste the glasses over with paper; put papers inside, dipped in brandy. To Preserve Morello Cherries. . 752. Take the cherries when they are fully ripe, and stone them; weigh together the juice and fruit; to 1 pound of them put i pound of clear brown sugar; boil the cherries in juice for 1 i hours; then add the sugar, and boil for as much longer time; stir them occasionally to prevent their burning. They are excellent for pies, and should be stirred for a day or two to keep the syrup from settling at the bottom. It is best to put them in rather small jars, for the preserve will become acid, if exposed to the air when the jar is opened, if not soon used. PRESERVES, OR SWEETMEATS. 315 Raspberry Jam. 753. Weigh equal quantities of fruit and sugar; put the fruit into a preserving kettle; boil and mash it; let it boil very quickly, and stir constantly. When most of the juice is -wasted, add the sugar, and boil it to a fine jam. Jam made in this way is of a finer color than when the sugar is put in first. Raspberry Jelly. 754. Put the raspberries in a stone jar; set the jar in a pot of water; let the water boil around the jar until the juice is extracted from the fruit; strain the fruit through a muslin bag, and put I pound of sugar to 1 pint of juice; let it boil for 20 minutes, or until it jellies. Put in glasses, and seal them. To Preserve Strawberries. 755. To 1 quart of strawberries put 1 pound of sugar; put a little of the sugar in the bottom of the kettle, and 1 table-spoon of water; then a layer of strawberries, and then of sugar, until all are in, but do not do too many at a time. Put them on a slow fire, shaking them every now and then until the syrup is drawn; let them boil for 15 minutes; put them immedi- ately into the jars, and seal them up tight; set them in the sun for a few days. PRESERVES, OR SWEETMEATS. 317 ferred; throw them into cold water; then make a thin syrup of i pound of sugar, and boil the apples in it until they are tender; take thein out of this syrup; throw it away, and make a syrup of 1 pound of sugar to 1 pound of fruit. Moisten the sugar with water; and when it boils, put in the fruit; let it boil until they are tender and clear; take them out, and put them in jars; let the syrup boil until it is thick and clear, and then pour the hot syrup upon the fruit; when it is cool, tie it down tightly. Season this preserve with lemon or ginger. Quince Preserve. 759. They may be prepared whole, if of small size, if large, cut in quarters. Pare and core them, and lay them in cold water, as you do it to prevent their turning dark. Then put them all on the fire to cook, quinces, cores, and peels; when the quinces are clear and tender, take them out, and to 1 pound of fruit put I pound of sugar; melt the sugar with a little water; and when it boils, put in the quinces; let them boil until perfectly tender, but not to pieces; take them out, and put them in jars; let the syrup boil until thick, and pour it over the fruit; seal the jars when the fruit is cold. To the water containing the cores and peels, add I pound of sugar to 1 pound, and let them 318 THE QUEEN OF THE KITCHEN-. boil until they jelly; then put them in glasses, so that they can be easily turned out. This is called quince marmalade. Tie down the glasses and keep them in a dry place. Tomato Preserve. 760. Pick off the stems of green tomatoes, and weigh them; to 1 pound of tomatoes put 1 pound of sugar. First stew the tomatoes in a strong ginger tea, for 2 hours, made of green ginger; take them out of the ginger, and put them in the syrup; when it boils, also put in the pieces of ginger used for the tea; let them cook until tender and clear, and then take them out, and put in jars; let the syrup boil until it is thick, and then pour it upon the tomatoes. Secure the jars, and keep them in a dry place. Green Rose Pepper Preserve. 761. Cut out the seeds with a sharp knife; put them in a strong brine, for 6 days, until they become yellow; then soak them in clear cold water for 4 days, changing the water each day; then put them in the kettle with alternate layers of cabbage leaves; cover them with water, and let them remain over a gentle heat until they become green; then put them in a strong ginger tea, made of green ginger, for 4 days; take them out, and drain off the ginger water; PRESERVES, OR SWEETMEATS. 319 pour over them a syrup made of 1i pounds of sugar to 1 pound of fruit; let it stand until cold, and then again heat the syrup, and pour over the fruit; let it stand so over night. In the morning, put all on the fire; add the peel of lemon, cut very thin, the peel of 4 to 1 pound of fruit. When the fruit is tender and clear, put it in glass jars; let the syrup boil until it is thick, and then pour it over the fruit; seal the jar, and keep it'in a dry place. This makes a delicious preserve. To Clarify Sugar for Preserving. 762. Put into a preserving kettle the quan- tity of sugar you intend using; to 1 pound of sugar put i pint of water, and the white of 1 egg to every 4 pounds; stir together until the sugar is dissolved; then set it over a gentle fire; stir occasionally, and take off the scum as it rises. After boiling for a short time, watch it to prevent its boiling over; as it rises, take it off and let it thin; put it on again, and repeat the skimming until only a foam rises; then strain through a slightly wetted napkin, and it will be ready for use. To Preserve Blackberries. 763. Pick the fruit nicely, and to each pound of fruit put I pound of sugar; let it cook 320 THE QUEEN OF THE KITCHEN. slowly, stirring it constantly, until the scum stops rising to the surface; then take it off, and put it in glass jars or tumblers; seal them tightly, and keep them in a dry place. Let the fruit and sugar stand for several hours before putting them on the fire, as the juice will then be extracted from the fruit, and make the syrup richer. Blackberry Jelly. 764. Put the fruit in a stone jar; set the jar in a pot of cold water; put a few small sticks on the bottom of the pot, to keep the jar from breaking; when the water boils around the jar, and the fruit is soft, take it out and squeeze out the juice by putting the berries in a bag. To each pint of juice put 1 pound of sugar; put it in a skillet; and when it comes to a boil, watch it that it does not burn; let it boil until it jellies. It takes about 20 minutes. Peach Butter. 765. Pare ripe peaches, and put them in a preserving kettle, with sufficient water to boil them soft; then mash them through a colander, removing the stones. To each quart of the peach put 1i pounds of sugar, and boil very slowly for 1 hour; stir often and keep it from burning; put in stone or glass jars; seal tightly, BRANDY FRUITS. 321 and keep in a cool place. Grape butter is also excellent. Grapes can be used that do not . ripen. BRANDY FRUITS. Brandy Peaches, No. L 766. Take soft, yellow peaches that are perfectly free from defect, and freshly gathered; put them in a pot, and cover them with weak lye; turn over those that float, so that the lye will affect them also; leave them in it for 1 hour; then take them out and wipe them with a soft cloth, to get off the down and skin; lay them in cold water. To 1 pound of fruit put £ pound of sugar, and water sufficient to cover the fruit; boil the syrup, and skim it, and then put in the peaches ; let them remain 15 minutes; then take them out of the syrup, and put them on the dishes to cool; reduce the syrup i by boiling. When the peaches are cold, put them in bottles, and cover them with equal quantities of syrup, and the best French brandy. They 6hould be securely corked, or a bladder put over the mouth of the jar, otherwise the brandy will lose its strength. 20 PICKLES. 323 Plums in Brandy. 770. Select those that are free from blemish; make a syrup of i pound of sugar to 1 pound of fruit; boil the syrup, and skim it; only let the plums stay in the syrup for 5 minutes. When cool, put them in jars, and pour upon them equal quantities of syrup and French brandy. The large amber colored plums, and the blue plums, are the best. PICKLES. To Make Pickles. 771. As far as possible, it is well to boil the vinegar for pickles in stoneware jars, rather than in metal vessels. The hot vinegar dis- solves the tin from the iron pans, and a portion of the substance from brass and copper ones, which is unwholesome. Stoneware jars, or glass bottles should always be used for keeping pickles, and never red glazed earthen jars. These latter are glazed with lead, and this, when dissolved by the acid of the vinegar, is poisonous. It is essential that green pickles bv 324 THE QUEEN OF THE KITCHEN. well closed. Bottles are best corked and closed with wax, and for tying down jars, bladder; wash leather and gutta-percha tissue are good. Green pickle jars should be examined occasionally, and if mould is found to have accumulated, and the vinegar to have become insipid to the taste, it should be poured away, and new vinegar, which has been well boiled with a little spice, and allowed to cool, poured in. By attending to these directions, pickles may be kept good for many years, and will rather become better than worse. Walnuts especially always improve after several years keeping, and to be tasted in perfection should never be eaten new. It is important to keep pickles in a light dry place. Only the best cider vinegar ought to be used in making pickles. Yellow pickles and mango pickles are better for being kept several years. Other kinds of pickle are better if used within the year in which they are made. Dissolve a small piece of alum in the salt and water that cucumbers are soaked in. To Prepare Garlic and Onions. 772. Tie them up unpeeled in an old piece of muslin; plunge them into a pot of boiling water, in which a lump of salt has been boiled; let them boil up for 2 minutes, and then take '•.hem out and plunge them into cold water. When PICKLES. 325 they have cooled off, take them out and untie the rag. The inside of the onion or garlic will slip out easily if slightly pressed between the fingers. Do not leave them exposed to the air, but as you do them, put them into a covered jar. They will blanch as easily as almonds, if these directions are followed. German Sauce. 773. 2 gallons of cabbage, cut fine as for slaw; pack it in a colander in layers, between which, put salt; let it stand for 24 hours, to extract the water; then add 5 table-spoons of mustard, 3 gills of mustard seed, 2 table-spoons of ground pepper, 2 ounces of cloves, 1 gill of salt, 1 quart of onions chopped fine, 3 pounds of sugar, 3 quarts of vinegar. Put all on th« fire, and boil well in a porcelain kettle, stirring frequently. 2 quarts of celery, or some celery seed. When nearly done, stir in a little turmeric. As soon as cold, it is fit for use. This pickle will not keep for any length of time; it is better when fresh. Yellow Pickle. 774. 2 gallons of vinegar, 1 pint of black mustard seed well beaten, 4 ounces of ginger, 3 ounces of black pepper, 3 ounces of allspice, 1 ounce of cloves, 1 ounce of mace, 2 ounces of 326 THE QUEEN OP THE KITCHEN. celery seed, 2 ounces of turmeric ; all these to be powdered before they are put into the vinegar; a large double handful of horse radish scraped; lay it in the sun a few hours; 1 handful of garlic, 4 lemons sliced, lb pounds of brown sugar. When the liquor is first made, and when the fruit is put in, it will require a little more turmeric to be sprinkled in the fruit; cabbage and asparagus must be put in strong boiling salt and water, and let it lie until cold, then put in the sun for 2 days; cucumbers to be laid in salt and water for 2 weeks, then in cold water for 3 hours, then scalded, and if they are of the white kind, put in pickle, if green they must be bleached. Onions or any kind of vegetables must be prepared in the same way. German Sweet Pickled Peaches. 775. To one quart of vinegar, put 1 pound of brown sugar down weight, and cinnamon to taste. Boil the sugar, vinegar, and cinnamon together, and skim it. Throw in the peaches, and let them scald for 5 minutes, when they are done. Put them in a jar, and tie them down. Clingstone Peaches Pickled. 776. Take 1 gallon of cider vinegar, and add to it 4 pounds of brown sugar; boil for a 328 THE QUEEX OF THE KITCHEN. tea-cups of made mustard to a peck of peaches, and then pour it upon the peaches. Sweet Pickled Cantelopes. 779. Pare and slice 6 large cantelopes not too ripe; add 1 gallon of strong vinegar the evening previous to pickling. Next morning, strain off the vinegar, and add to it 4 pounds oi brown sugar, some mace, cloves and cinnamon. When it boils, skim it, and then put in the fruit; let it boil until it can be pierced with a straw. It is better flavored when not cooked very much. Sweet Pickled Pears. 780. Pare the fruit nicely; take out the specks, and then preserve them in the same manner as sweet pickled damsons, using the same proportions. The blossom and stem can be made with cloves and spices. To Pickle Cherries. 781. To 2 quarts of vinegar put 1 pound of sugar, 1 ounce of mace, cloves and cinnamon mixed; boil it, and skim it, and when cold, pour it over the cherries; then draw off the vinegar in 2 or 3 days' time; boil it, and pour it upon the fruit. This should be done twice, in order to preserve the fruit. 1 gallon of fruit. 329 Pickled Peppers. 782. Let them stand in salt and water for 2 weeks; change the water every third day; slice them open at the side; boil weak vinegar and pour over them every day until they are green; then boil the vinegar with 2 handfuls of salt; let it be perfectly cold before pouring it over the peppers. Pickle Pot. 783. Boil in G quarts of vinegar, 1 pound of salt, i pound of shallots, i pound of ginger, 1 ounce of mace, 2 ounces of white pepper, 2 ounces of mustard seed, 2 table-spoons of red pepper, 4 pepper pods. When it is cold, put it into a jar; put in the jar any kind of green vegetables or fruit, only wipe off the dust; they do not require to be prepared. Pickles in Plain Vinegar. 784. The reason for putting pickles in plain vinegar before putting them in the spiced vinegar, is to drain off the water, s.o as not to weaken the pickle to which they are added. Put them in a hot sun, and on a cloth pinned tight to a table. The cloth absorbs the moisture, and, by turning them in a dry place, they become white, and take the color of the turmeric PICKLES. 331 then drain them well; slice 1 dozen onions, 1 bottle of mustard, i pound of mustard seed, 1 ounce of cloves, 1 ounce of allspice, 1 ounce of ground pepper. Put into the kettle a layer of tomatoes, and 1 of onions, until all are in; cover them with good vinegar, and let them simmer until the tomatoes look quite clear; add 1 ounce of turmeric. 8 small onions are quite enough. German Pickled Tomatoes. 788. To 7 pounds of tomatoes, well ripened and nicely skinned, put 1 ounce of mace, and 1 of cloves. Put the tomatoes and spice in layers, in ajar; boil together 1 quart of vinegar, and 4 pounds of brown sugar; skim it, and pour it, while hot, over the tomatoes; let them stand until morning, or for 24 hours, and then pour all into the kettle, and let boil for 5 minutes. Green Tomato Sauce. 789. To 2 gallons of peeled and sliced tomatoes put 5 table-spoons of mustard, 3 gills of mustard seed, 2i even table-spoons of black pepper, 2 of allspice, 2 of cloves, 1 gill of salt, 1 quart of chopped onions, 2 quarts of brown sugar, 5 pints of vinegar. Beat the spice, and boil all well together to the consistency of marmalade. Be careful not to let it burn or discolor. E32 THE QUEEN OF THE KITCHEN. Ripe Tomato Sauce. 790. Wash the tomatoes, and put them in a pan in the oven; when they are done, and the water has run off, put them on a sieve to drain; when well drained, mash them through the sieve, to separate the pulp, seeds, and skins. To 1 gallon of pulp, or tomato juice, put 1 pint of vinegar; add salt and pepper to taste; put it into a kettle, and let it cook slowly, stirring it occasionally, until the vinegar and tomatoes are well mixed. Let it cool in an earthen vessel, and then cork tightly in bottles. Tomato Catsup, No. L 791. Take i peck of tomatoes, when ripe, but not too soft; skin and cut them in two, leaving the seeds, or not, as you please; lay them on a dish. Put into a kettle 2 quarts of strong vinegar, 1 table-spoon of allspice, 1 of cloves, 1 of salt, and i tea-spoon of cayenni pepper. Boil it for i an hour; then strain it, and put it again over the fire; and when it begins to boil, put in some of the tomatoes, but do not crowd them; let them boil until clear; take them out, and put others in. When they are cold, put them in jars, and pour over them the vinegar that they were boiled in; dip white paper in strong vinegar, and put over themj PICKLES. 333 cover them tight, and put in a cool, dry place. They are very good with fresh or salt meat. Tomato Catsup, No. 2. 792. Take some tomatoes, and bake them. When done, throw away the water that is with them; mash the tomatoes through a sieve; to 5 pints of juice add 1 pint of vinegar, 1 dessert- spoon of red pepper, and 1 of black pepper, 6 cloves. Let it cook gently for several hours, until it is smooth and thick; bottle it while it is lukewarm; and before cooking it, put 1 tea- spoon of sweet oil in each bottle, as it is said to preserve it for years. It should be kept in a dry place. To Keep Tomatoes for Winter Use. 793. Peel the tomatoes, and throw them into vinegar for about 1 hour; then drain them, and put them into jars; season each layer with salt, pepper, mustard, and sliced onion. To 1 peck of tomatoes put 1 bottle of mustard, i ounce of black pepper, and i dozen large onions. To Keep Tomatoes Fresh. 794-. Skin the tomatoes, and cut them up; put them in bottles; put the bottles in a kettle cf cold water, with a stick in the bottom of the 334 TOE QUEEN OF THE KITCHEN". kettle to keep the bottles from breaking. Let the water boil until the tomatoes in bottles are boiling hot; take out the bottles one at a time; seal them immediately upon taking them out; dip the corks in cement, to make them air-tight, after corking them. Martinas. 795. Put tender martinas in a strong brine for 1 week; take them out and drain them, and put them in cold vinegar. To 1 gallon of vine- gar put 3 pounds of brown sugar, i cup of allspice, i cup of pounded cloves, h cup of black pepper, 2 table-spoons of celery seed, 3 pods of red pepper. Pound them all together; boil them in the vinegar, and pour it over the martinas. Scraped horseradish is an improve- ment if added. Keep the jar closely covered, and in a dry place. Yellow Mangoes. 796. To 2 gallons of best cider vinegar put i pound of cayenne pepper, i pound of ground ginger, i pound of ground mustard, i pound of ground white pepper, 1 ounce of nutmeg, grated, 1 bottle of curry, 1 ounce of turmeric, 1 small bunch of garlic, and 1 of horseradish. Put the mangoes in salt and water until they become PICKLES. 335 yellowish; then pare the rinds off; split them; take the inside out, and put them in the sun until they become white, or for a day or two. Pepper Mangoes. 797. After the peppers are greened and seeded, stuff them with shredded cabbage, white mustard seed, onion, and a clove of garlic in each mango. Mix the stuffing with sweet oil; and after serving them up, pour over them boiling vinegar. Or peppers can be filled with the proportions given for green mango pickle, leaving out the pepper. Oil Mangoes. 798. Take 22 green cantelopes; cut out a slice from each; scrape out the seed, and fill them with salt; put back the slice; pack them in a colander, and sprinkle them with salt; let them remain for 3 days. On the 4th day, take out the salt; wipe them dry, and fill them with the following ingredients, mixed: i pound of race ginger, i pound of horseradish, scraped, i ounce of black mustard seed, \ ounce of mace, i ounce of cloves, i ounce turmeric, i ounce of white pepper. Bruise some garlic, and mix into a paste with 2 table-spoons of oil; sew up the mangoes; place them in a jar, and cover them 336 THE QUEEN OF THE KITCHEN". with boiling vinegar. In 3 weeks, draw off the vinegar; boil it, and pour it over them again. In 6 months, the pickles will be fit for use. Green Mango Pickle. 799. After having been in brine for 3 days, soak them in cold water for 2 days, changing the water frequently; then boil them in vinegar, adding a small lump of alum, for I of an hour; then let them stand in that vinegar for 1 week; after that take the seed from them, and fill them with the following spices: 1 pound of ginger, soaked in brine for a day or two, or until soft enough to slice, 1 ounce of whole black pepper, 1 ounce of mace, 1 ounce of cloves, 1 ounce of allspice, 1 ounce of turmeric, i pound of garlic, soaked for a day or two in brine, then dried, 1 pint of grated horseradish, 1 pint of black mus- tard seed, 1 pint of white mustard seed. Bruise all the spices, and mix them with 1 tea-cup of pure olive oil. To each mango add 1 tea-spoon of brown sugar. This mixture will fill 4 dozen large mangoes, having chopped up 6 or 8 of the imperfect mangoes, and mix them in with the stuffing. Tie them up, and pour over them the best cider vinegar; set them in a light dry place until they are cured. After 1 month, add 3 pounds of brown sugar to the vinegar. If it is not enough, add more until agreeable to the 338 THE QUEEN OF THE KITCHEN-. weeks draw off tins vinegar; bottle it for catsup, and cover the walnuts with fresh cold vinegar. Walnut Catsup. 802. Gather the walnuts as for pickling, and keep them in salt and water for 9 days; then pound them in a marble mortar; put to each dozen of walnuts 1 quart of vinegar; stir them every day for a week; then put them in a bag, and press them until all the liquor is out. To each quart of this juice put 1 tea-spoon of pounded cloves and mace, and 6 cloves of garlic; boil it for 15 or 20 minutes, and then bottle it; put in the corks tightly. Small White Onions Pickled. 803. Take young white unset onions, and lay them in salt and water for 2 days; change the water once; then drain them in a cloth, and put them in small bottles; pour over them vinegar, with mace, ginger, and pepper in it; scald it; secure the bottles with a bladder. Large onions can also be pickled in this manner; they should be kept a little longer in brine. Mushroom Catsup. 804. To 3 pounds of mushrooms put 2 ounces of salt, and mash them after they have stood for 12 or 15 hours; to 1 quart of liquor PICKLES. 339 put 4 tea-spoons of mace, 4 of cloves, 2 table- spoons of mustard seed, and 1 table-spoon of fine red pepper. Boil and skim it, and let it stand until cold; then bottle it in dry bottles, the smaller the better. Seal them tightly. To Pickle Mushrooms. 805. Throw them into cold water as you peel them; then as soon as they are read}', put them in salt and water, in a skillet; cover them tightly, and let them simmer until they are tender; then spread them upon dishes until they are cold. To 1 quart of mushrooms put 1 nut- meg, 2 blades of mace, 1 dozen of cloves, and a few grains of black pepper. Then measure equal quantities of white wine and vinegar, enough to cover them; boil them in it, and pour them upon the cold mushrooms, having put the mushrooms in a stone jar. Tie them down secure from the air. Chow-Chow Pickle. 806. Cut up 1 peck of white cabbage; sprinkle it with salt, over night, in layers; put a pressure upon it. Next morning, cut 10 large white onions, and sprinkle with salt; drain the cabbage, and lay it on a cloth while you pre- pare the vinegar. Take 3 pound of .sugar, i pound of mustard seed, 2 ounces of pulverized 340 THE QUEEN OP THE KITCHEN. cinnamon, 2 ounces of turmeric, 2 ounces of white mustard seed, 2 ounces of celery seed, and £ pint of grated horseradish. Put it all into the vinegar, and let it come to a boil; then put in the cabbage and onions; let it boil for 10 minutes. Add h tea-cup of oil, if it is liked. Boiled Cabbage Pickle. 807. 1 peck of cabbage, cut in quarters, and put in layers with salt; let it stand 24 hours, and then drain off the salt and water; take 4 sliced onions, and put them with the cabbage into a kettle; cover them with vinegar, and let them boil for 1 hour. Then add 2 pounds of brown sugar, 2 ounces of turmeric, 1 ounce of mace, i ounce of cloves, 1 ounce of allspice, I tea-cup of ginger, 2 ounces of celery seed, 4 table-spoons of mustard seed. Then put it on the fire, and let it boil for another hour. After the pickle is made, add whole onions. This pickle will be ready for use in a day or two. It is equal to old yellow pickle, and requires little trouble in its preparation. Chopped Cabbage Pickle. 808. 2 gallons of cabbage, not chopped very fine, 5 table-spoons of mustard, 3 gills of mustard seed, 2 table-spoons of ground pepper, 2 of allspice, 2 of cloves, 1 gill of salt, 1 quart 342 THE QUEEN OF THE KITCHEN. when it comes to boil, add the fruit, and let it • boil for 5 minutes. Put back in the jar, and cover it tightly. To Pickle Nasturtiums. 812. Gather them when full grown, but young; pour boiling salt and water upon them, and let them stand 3 or 4 days. Then drain them, and cover thein with cold vinegar; add a few blades of mace, and whole grains of black pepper. Cucumbers Sliced. 813. Cut up, in either slices or dice, 25 cucumbers; sprinkle them with 1 tea-cup of salt; let them remain all day; at night, put them on a sieve to drain; next morning, put them in layers, in a jar, alternate with slices of onion, black pepper, and red, and a few blades of mace. After the jar is filled, pour over the top some best olive oil; fill up the jar with cold vinegar. To Make Vinegar. 814. Have a barrel of good cider vinegar made in the summer or fall, and keep it until the next spring. Then take a tierce, and put in some good mother of vinegar, if you can get it; if not, put in 1 sheet of letter paper, some fermented preserves, 2 or 3 gallons of whiskey, 344 THE QUEEN OF THE KITCHEN. 1 dozen blades of mace. Cucumber catsup should be made in the fall of the year. Whole Cucumbers, No. 1. 817. To 100 good-sized cucumbers put I pound of good white mustard seed, 1 large stock of horseradish, 1 ounce of cloves, £ ounce of mace, 1 ounce of allspice, 6 onions, 1 ounce of Avhole black pepper, 1 ounce of race ginger. Put these spices upon the cucumbers, and fill up with cold vinegar. Let the cucumbers lie in salt and water for 24 hours, to draw out the green; then throw them into cold water; wipe them dry, and then add the spices, i hour is long enough for them to remain in cold water. Whole Cucumbers, No. 2. 818. To 1 pint of salt take 100 cucumbers; pour upon them boiling water sufficient to cover them; cover tight, to prevent the steam from escaping; let them stand for 24 hours; then take them out, and wipe them perfectly dry. Be careful not to break the skins, and place them in the jar in which they are to be kept; pour boiling spiced vinegar upon them, and close the jar tight. In 2 weeks the pickles will be fit for use; use very pure vinegar. This is said to be a most excellent receipt, and the pickles made in this way will keep for years. WINES AND DRINKS. 345 WINES AND DRINKS. Blackberry Wine. 819. Preserve the berries; let them stand until the next day; strain them, and add to each gallon of juice 1 quart of water and 3 pounds of brown sugar; put the mixture into a tight vessel, and let it stand until the next March; then bottle for use. Be careful not to stir it up as you draw it off to bottle. Blackberry Cordial, No. L 820. Press the juice from the berries; strain through a coarse muslin bag. To 1 quart of juice, put 1 pound of loaf sugar; let it stand for 3 days; strain through a sieve; put to each quart an equal quantity of brandy, and bottle for use. Blackberry Cordial, No. 2. 821. To 2 quarts of blackberry juice, put 1 pound of loaf sugar, 1 ounce of mace, the same of cloves and allspice, 1 ounce of cinnamon; beat the spices, and put them into a bag; boil all for a quarter of an hour, and, when cold, add a pint of 4th proof brandy. After boiling, take out the bag of spices. 343 THE QUEEN OF THE KITCHEN. Blackberry Syrup. 822. To 1 quart of juice, put 1 pound of loaf sugar; boil it until thick and clear, and then bottle it for use. Blackberry Vinegar. 823. To 3 quarts of berries, put 1 of vine- gar; let it stand for 3 days; then strain it; and to 1 pint of juice put 1 pound of sugar; put it into a kettle over a slow'fire; skim it as it boils. Let it boil for i an hour, and bottle for use. Currant Shrub. 824. 1 quart of currant juice, i pound of sugar, i pint of water, i pint of brandy; add the brandy just before bottling it. Boil it for i an hour. Currant Wine. 825. To 1 gallon of mashed currants, put 3 gallon of water; mash them through a sieve until the juice is all extracted from the pulp; then run the juice through the sieve; and to 1 gallon of the mixed juice and water, put 3 pounds of brown sugar; then put it into a demi- john or cask, filling it nearly full; leave out the cork or bung until the fifth day; then tie a piece . of muslin over the opening, and put a large lump of wet clay over it, stopping it closely. WINES AND DRINKS. 347 Let it remain for six months; then draw it off, and bottle; adding a table-spoon of brandy to each bottle. Cherry Bounce, No. L 826. Stone, and put into a stone jar the cherries; place this jar into a pot containing water; set it on the fire; let the water boil around the cherries until the juice is extracted; then strain the juice, and to 1 gallon, put 4 pounds of sugar; put it into a kettle, and let boil until all scum has been taken off. While boiling, add a pinch of allspice, a few blades of mace. Just before bottling, put to each gal- lon of liquor, 1 quart of brandy and 1 quart of rum. Cherry Bounce, No. 2. 827. Squeeze the juice from the cherries through a cotton cloth; to 4 gallons of cherry juice, add 1 gallon of Jamaica rum, and lb pounds of white sugar; put into a muslin bag 2 ounces of cloves, and 1 of nutmeg grated; boil them in a quart of water until all the strength is extracted; take out the spices, and add the water to the mixture, and then bottle it for use, or put it into a demijohn. This receipt is said to be very excellent. It is a great improvement to use several different kinds of 349 into a stone jar, into a kettle containing water; let the water boil for an hour; skim it well. Cork and seal it. Pox Grape Shrub. 831. 1 gallon of grapes; put them in a skillet over a slow fire until soft; press them through a hair sieve, until all the juice is extracted; to this quantity, put 1 pound of white sugar, 1 pint of French brandy; and when it is cold, bottle it. Grape Wine. 832. Take the small wild black grape; press them to extract the juice. To 1 gallon of juice, put 2 pounds of white sugar; put it into a cask in the cellar until spring, when it will be ready to bottle. Strawberry Syrup. 833. 1 pound of sugar to 1 pint of straw- berry juice; strain the juice from the berries through a muslin bag. Let it come to a boil; take off the scum; when it is cold, add brandy to taste, and bottle it. Tomato Wine. 834. Take ripe tomatoes; cook them enough to let the juice flow freely. To each gallon of juice, add 1 of water; then to each gallon WINES AND DRINKS. 351 Ginger Beer. 838. 13 gallons of water, 13 pounds of loaf sugar, 3 ounces of bruised ginger; boil it all for 1 hour; skim it, and put in it the beaten whites of 8 eggs to clarify it. When boiled, strain it into a tub; let it become cold; then pour it into a barrel, with the thin peel and juice of 13 lemons, and put on the top i tea- spoon of yeast; stop the cask close; in 3 days bottle it, and in a week after it will be fit for use. Imperial Pop. 839. i pound of loaf sugar, 1 ounce of cream of tartar, 1 lemon with the peel thrown in, 1 table-spoon of yeast, 1 gallon of water. Egg-nogg, No. 1. 840. Beat up the yolks of 12 eggs with not quite 11 pounds of sifted sugar, add to this 1 pint of French brandy, i pint Jamaica spirits, grate in 1 nutmeg; beat up the whites, not all of them, about 8, and put them on the top of the mixture; then pour in 3 pints of cream, and 1 pint of milk. Egg-nogg, No. 2. 841. 1 quart of cream, 6 eggs, I pint of French brandy, 1 gill of Jamaica spirits, and 352 THE QUEEN OP THE KITCHEN. 1 of peach brandy, 4 table-spoons of sifted sugar; beat the yolks and sugar together very light; then stir in the spirits. As this way of mixing cooks the eggs, keep stirring it all the time; then pour in the cream; then stir in the mixture, the whites of the eggs beaten to a stiff froth. Egg-nogg, No. 3. 842. Beat up the whole of an egg very light; 1 dessert-spoon of sifted sugar beaten in with it; pour on the egg a small tumblerful of wine and water mixed, stirring it all the time. Apple Toddy. 843. 1 gallon of water sweetened to the taste, 1 large tumblerful of preserved peaches, 1 of pineapple preserve, roast very slowly 4 pippin apples; press them with a table-spoon, and put in the sugar and water; let this stand until the next day; then add 1J pints of best French brandy, 1 quart of Madeira wine, 1 pint of Jamaica spirits, 1 pint of peach brandy, i bottle of curagoa. Serve it up with a little grated nutmeg. Tea Punch. 844. To 1 quart of rum, put 1i pounds of sugar, 6 lemons, and 1 cup of strong green tea. 354 THE QUEEN OF THE KITCHEN. converted into vinegar by the absorption of at- mospheric oxygen, and thus the liquor becomes acid and rough. If the fermantation be con- ducted at a low temperature, nearly the whole of the sugar is converted into alcohol, and re- mains in the liquor instead of undergoing the process of acetification; this is the principal cause of the superiority of the cider made by one person over another living in the same neighborhood, independent of differences in the quality of the fruit, the one having a cooler cellar or barn than the other to store his cider in. Sour and rough apples are thought to pro- duce the best cider, they contain less sugar, and more malic acid, the latter quality impedes the conversion of alcohol into vinegar; but cider made with such apples cannot equal in quality that prepared at a low temperature from fruit abounding in sugar, which, if properly strained, or racked at every indication pf fermentation, will keep good for 20 years. Almond Drink. 848. Take a quart of cold water, and 1 pound of almonds before they are shelled. Blanch the almonds, and pound them one by one to a paste, dropping into them a little rose water to keep them from oiling. Pour the water upon the almond paste. SAUCES FOR MEAT AND FISH. A Pine Fish Sauce. 849. Put into a nice tin saucepan, 1 pint of port wine, i pint of walnut catsup, 12 an- chovies and the liquor belonging to them, 1 gill of walnut pickles, the grated rind and juice of 1 large lemon, 4 or 5 shallots, cayenne pepper to taste, 3 ounces of scraped horse-radish, 3 blades of mace, 2 tea-spoons of made mustard. Boil it all gently until the rawness goes off; put it into small bottles for use; cork it tightly. Old Mixon Sauce. 850. 1 bottle of anchovies, 1 quart of walnut catsup or pickles, 1 quart of mush- room catsup, i dozen shallots cut fine, i dozen garlic, i ounce of cloves, i ounce of mace, i ounce of allspice, i ounce of cayenne pepper, the grated rind of 3 lemons and the juice of 6; boil all together on a slow fire for an hour, and add a pint of walnut pickle to keep up the quantity; when cold, put it into a jar for a month; tie it down closely; then strain, tv 6 TIIE QUEEN OF THE KITCHEN. well; pour 1 gill of molasses on 2 table-spoons of pounded saltpetre, and 1 quart of salt, and rub them in tbe meat; put it in a tight vessel, just large enough to hold it; fix it so that the bloody brine can run off, or the meat will spoil; let it be well covered with the molasses and salt. In 4 days boil it, tied up in a cloth, with salt about it; when done, take off the skin, and serve it. It is best kept in an ice-house or refrigerator. A fillet or breast of veal, and a leg or rack of mutton, are excellent, if prepared in the same manner. Beef Pickle. 874. 4 gallons of water, lb pounds of brown sugar, or 1i pints of molasses, 9 pounds of salt. Mix them all together, and if any scum floats, skim it off, and put the pickle to the beef. Some persons boil the pickle, but it is better not to boil it, as it gives the meat a better color if not boiled. Once in 2 weeks take off" the scum that may rise, and add 2 ounces of sugar, i pound of salt. The pickle serves again for a fresh parcel of meat. Souce Feet. 875. After they are nicely scraped and cleaned, boil them in water that has a little salt in it, until they are tender; then take them out, TO PICKLE FISH, OYSTERS, AND CRABS. 367 and put them in cold spiced vinegar. The water that they were boiled in, if allowed to boil longer, will jelly; this can be poured over the feet. Pig's feet are the best to souse; they can either be eaten cold, or fried brown in butter. TO PICKLE FISH, OYSTERS, AND CRABS. Potted Herring. 876. Clean the herrings; take off the heads and the tails, and wipe them dry; season each with salt, cayenne pepper, cloves, or any spice you prefer. Place them in layers, in a stone jar; cover them with good vinegar; put them in a moderate oven, and let them remain 3 or 4 hours. They will be better if left for a few days before eaten, and are very nice eaten with oil. When the vinegar evaporates in baking, pour as much more on the fish. Potted Shad. 877. First clean them, and let them remain in water to extract the blood; then rub then? with salt, cayenne pepper, and black pepper some pounded allspice, and cloves. To a coir 368 THE QUEEN OF THE KITCHEN. mon sized shad put 1 tea-spoon of cloves, 1 of allspice, 2 of fine salt, and 1 of cayenne and black pepper mixed. Rub well both the inside and outside of the fish; then cut into large pieces, and pack it in a jar, and cover it with vinegar; set the jar in a pot of water, and let it boil; cover the fish tight, and let it steam for 1 or 2 hours; then set it away to cool, keeping it covered tightly. Souse of Rock Pish. 878. Boil the fish until it can be taken from the bones; let it stand until cold, and then cut it in pieces. Boil in vinegar enough to cover them, 1 table-spoon of mixed cloves, allspice, mace, a few grains of whole black pepper, and salt to the taste. Let it be cold when poured upon the fish; keep the jar containing the fish closely covered. A large-mouthed jar is prefer- able, as the pieces will not be broken in taking them out. Fish Chowder. 879. 3 or 4 medium sized rock fish, or 1 large one; take about 8 slices of fat salt pork; fry them in the pot that the fish is to be cooked in ; leave in the fat, but take out the slices; cut up the fish as for frying; put a layer of it in the pot; sprinkle it with salt, black pepper, chips TO PICKLE FISH, OYSTERS, AND CRABS. 369 of onion, and a slice of the sliced fried pork. Then put in a layer of raw potatoes, sliced, and season as you did the fish; then a layer of best Pilot bread, or Medford crackers. Continue this process until the pot is filled; when the potatoes are done, the chowder is ready to be served; be careful not to break the fish in dish- ing it. Should the chowder soak up the water too much in cooking, add sufficient to keep the pot filled. Some persons add, just before the chowder is done, 1 pint of cream or milk, but this is according to taste. To put up Herrings for Family Use. 880. 1000 herrings put loosely in layers; sprinkle each layer with fine salt and rock salt, 3 pecks of each mixed together; let them remain so for 4 days; take them out; drain them well, and pack them in close layers on their backs, each layer covered with a compound of line salt and rock salt, 3 pecks of each, 1i pounds brown sugar, and i pound of saltpetre. Put them aside for several months until the salt takes effect. Brine for Herrings. 881. i pound of saltpetre, 1 quart of mo- lasses to 1 bucket of brine. Mix together, and pour on the herrings. The brine should bear 23 FOOD FOB THE SICK. 371 vinegar that has a few spices in it; keep them in a stone jar. If kept closely covered, they will be good for several weeks. FOOD FOR THE SICK. Beef Jelly. 885. Take a lean juicy piece of beef, 1 pound; cut it into small pieces; throw them into cold water, and let them soak for 1 hour. Then put it on the fire with 1 pint of water, and let it stew slowly until it is reduced §; then strain it on a few blades of mace. When you first put it on, season with pepper, salt, and a little celery seed. This is excellent for a person who is weak and needs nourishment. When it is used, always serve it hot. Beef Essence. 886. Take 2 pounds of juicy beef; put it into a stone jar, and set it on a pot of water; let the water boil around it for 4 or 5 hours; then take off" the beef, and strain it; it will jelly when cold. A very little of this should be used at a time, as it is very strong. 374 THE QUEEN OF THE KITCHEN. Sago Cream. 896. 1 table-spoon of sago to 1 pint of water; let it boil well, and then add to it 1 tea- cup of milk; let them boil together for a few minutes, and then pour it upon a well-beaten egg; stir it well, and season with loaf sugar and nutmeg. The white of the egg not to be used. Lemon for a Cough. 897. Roast a lemon very carefully, without burning it; whilst it is hot, cut it and squeeze it into a cup upon 3 ounces of sugar, finely powdered. Take 1 spoonful of this mixture whenever the cough is troublesome. It is agree- able to the taste, and seldom fails in giving relief. Cough Mixture. 898. Take i pint of molasses, 1 table-spoon of butter, and 2 table-spoons of vinegar. Stew them all together until thick and smooth. Take 1 tea-spoonful of this mixture every i hour until the cough is relieved, or if this be too often, as the sweet may disorder the stomach, use the mixture whenever the cough becomes troublesome. CANDIES. 375 CANDIES. Nougat. 899. 1 pound of white sugar, and 1 pound of soft-shell almonds; blanch the almonds, and cut into small pieces; place them on a tin plate, in the oven, until they are slightly browned; put the sugar in the oven also, on a dish, and let it melt, but do not let it burn; then stir in the almonds; and while hot, turn out on dishes, which have been buttered. The almonds must be stirred in very quickly. Peanut Taffy. 900. 1 pound of brown sugar, i pound of butter, 1 quart of peanuts, nicely toasted a light brown. Put the sugar and butter in a skillet with 2 table-spoons of water; let them boil until the taffy is of a clear, dark color; then stir in the peanuts; let it boil for 15 minutes; then have ready the griddle on which breakfast cakes are baked, and drop 1 spoonful of taffy on at a time. It will cool very quickly, and makes very pretty little cakes. A soapstone griddle is the best, as it cools the taffy quickly, and does not retain heat. CANDIES. 377 Chocolate Drops. 904. Beat and sift 4 pounds of sugar; scrape it into 1 pound of chocolate; beat to a froth the whites of 4 eggs, and add the sugar and choco- late; beat it as stiff as a paste; sugar the paper, and drop the mixture on it the size of a five cent piece; bake in a slow oven. Pop Corn. 905. Drop the corn into boiling lard; cover it to keep it from popping out; when it is done popping, take it out and put it on a colander to drain. Have ready a rich syrup, flavored with orange or lemon juice; when it simmers, drop in the corn; take it out in large lumps, and lay it on buttered dishes to cool. Molasses Candy. 906. i gallon of West India molasses, 1 pound of sugar, i pound of butter. Boil it for 3 hours; and just before it is done, add the juice of a lemon. Try some, by cooling it on a plate, to see if it is stiff enough. Pour it off, and pull it as sugar candy. It has to be pulled for i an hour. A little vinegar on the hands will make the taffy crisp. It should be of a light yellow color when pulled. 373 THE QUEEN OP THE KITCHEN. MISCELLANEOUS. Mr. Power's Directions for Marble Statues. 907. Allow no one to touch them, for the oil of the skin discolors the marble. In clean- ing be sure to use pure cold water only, and wash them with a painter's brush. To dust them, merely use a feather fly-nap that is not to be used for any other purpose. Cover the mar- ble in summer with gauze to keep off the flies. If any insect should get to it, use alcohol to remove the blemish, and on no account use soap or warm water, which would certainly discolor the marble. The light should fall on a statue or bust from such a height as to leave a hair's breadth between the shade of the nose and the upper outline of the upper lip. To Clean Statuary Marble. 908. 2 ounces of carbonate of soda, in 1 quart of clear cold water. Brush the marble with a clean paint brush dipped in this solution, rinsing constantly with clean cold water. To Keep a Stove Bright. 909. A stove can be kept bright by two applications a year of this receipt. Make some MISCELLANEOUS. 379 weak alum water; mix with it British Lustre, 2 tea-spoons to a gill of alum water. Let the stove be cold; brush it with the mixture; then take a dry brush and rub the stove until per- fectly dry. Should any part before polishing be so dry as to look gray, moisten it with a wet brush and proceed as directions given. Rub it with paper each day, this will keep it bright. To Remove Corns. 910. A lady sends us the following simple remedy for corns or excrescences on any part of the body. Burn to ashes the bark of a willow tree; sift and make a thick paste with strong vinegar; apply it to a corn at night; all pain will be relieved by the morning, and continued applications will remove the corn. To Destroy Cock Roaches. 911. The following method of destroying these intruders is both simple and effective. Procure some "Poke Root" from the apothe- cary's, and boil it in water until the juices are extracted; then mix it with good molasses, spread the mixture on large plates, and place them where the roaches can get the mixture. The gentleman who gives this receipt said that he killed as many as 575 roaches in one night 380 THE QUEEN OF THE KITCHEN". with it. Even the extract of poke juice strewed about the closet will affect the roaches and rid the place of them. Roach Powder. 912. A very simple poison for roaches, is a mixture of French green and brown sugar; set it about in plates where they frequent. To Clean Ribbons. 913. A lady sends us the following receipt for cleaning ribbons, with the request that we will publish it for the benefit of her sex, as all economical receipts are to be recommended in these hard times. Wet the ribbon in alcohol, and fasten one end of it to something firm, holding the other in your hand and keeping the ribbon straight and smooth; rub it with a piece of castile soap until well covered; then rub it hard with a sponge, or if much soiled with the back of a knife, keeping the ribbon dripping wet with alcohol; rub it thoroughly, and when clean rinse it well in alcohol, fold and put between cloths, and then iron "with a hot iron; don't wring the ribbon or it will get creases in it that you can't get out. In cleaning silk always rub the part to be cleaned the one way, or the goods will become rough. 382 TIIE QUEEN OF THE KITCHEN. ing, or, if done in the morning, the butter will be hard at supper time. Packing Butter. 916. To pack and keep butter through the summer season, first have the temperature of the cream 55 degrees Fahrenheit, which gives the butter a good solid consistency ; then, when the butter comes, remove it and wash with cold ice water until the butter milk is all removed. To 1 pound of butter, 1 ounce of salt, work it in well, and set it in a cool place for 24 hours. When it is worked just sufficient to remove all the butter milk, it is then packed in the firkin and cover tight to exclude the air. When the firkin is filled, put a cloth over it and put in it a good covering of salt, and then pour on water which makes a brine; keep it thus covered until it goes to market. If this method is strictly followed, it -will never fail. Good white oak firkins should be used. Before putting in the butter, soak them with cold water for 3 or 4 days; a handful of salt put in the water will make them all the better. When ready to put the butter in the firkin, rub the inside all over with salt, which forms a brine between the firkin and butter. All the salt used should be good dairy salt, as there is more or less lime in other salt, which renders it 384 THE QUEEN OF THE KITCHEN. Pour on it by degrees sufficient vinegar to dilute it, and mix with a wooden spoon. Use it 24 hours after it is made, it is then well mixed. To Dry Herbs. 920. Gather them on a dry day, just before they begin to blossom.; brush off the dust; cut them in small bunches and dry them quickly in a moderate oven; pick off the leaves when dry; pound and sift them; bottle them immediately and cork them closely. They must be kept in a dry place. Frozen Meat. 921. Any kinds of frozen meat or fowls should be always put in cold water to thaw before being cooked, to prevent them from shrinking when cooked. Fresh meat is made more tender by freezing. Fowls when Killed. 922. Are improved if allowed to hang a day or two in their feathers, if the weather is cold, or, in summer, let them remain over night in water. Fire-Proof Roofs. 923. It is said that alum, mixed with white- wash, in proportion of 1 pound of alum to 1 gallon of wash, will render a roof thoroughly fire-proof. 386 a 2 gallon stone jar, and put into it 9 pints of cold water; then gradually add small quantities of the chloride of lime, stirring all the time with a stick; then dissolve the 2 pounds of soda in 3 pints of boiling water; when it is dissolved, add it also; set it aside to settle; then pour off the clear liquid, and you have chloride of soda. Keep it in dark glass bottles, well stopped; when you want to use it, put 4 tea-cups of water to 1 tea-cup of the chloride of soda; then sprinkle it in the yard and cellar, to purify and cleanse. To Destroy Flies. 928. Take equal quantities of fine black pepper, freshly ground, and white sugar, enough of each to cover a ten cent piece; mix and moisten with a spoonful of cream. After eating it, the flies will always seek the open air to die. To Clean Paint tl*at is not Varnished. 929. Put upon a plate some of the best whiting; have ready some clean warm water and a piece of flannel, which dip into the water and squeeze nearly dry; then take as much whiting as will adhere to the flannel, and apply it to the paint, when a little rubbing will instantly remove any dirt or grease; wash well off with water, and rub it dry with a soft cloth. 387 Paint thus cleansed looks equal to new, and it will not injure the most delicate color; it will preserve the paint much longer than if cleaned with soap, and it does not require more than half the time usually occupied in cleaning. To Make a Cement. 930. i pint of milk, h pint of vinegar. Let them simmer together until the curd separates; strain it; with the whey mix the whites of 5 eggs, well beaten; after mixing it well, add sifted quick lime until the consistency of putty; lay it on every part of the broken edges, fitting the pieces together exactly. Put it away for 1 week. Furniture Varnish. 931. Equal parts of turpentine, linseed oil, and copal varnish. Mix them well together, and rub on the furniture with a flannel cloth. Staining Floors. 932. Take equal parts of turpentine and linseed oil; stir in burnt umber to suit. After mixing them, try a little on a plank to see if the color suits; put the coloring on with a brush, rubbing it in well. Mix enough for one floor at one time. This coloring can be put on by any one; it is not necessary to send for a painter. 388 THE QUEEN OF THE KITCHEN. To Stain Floors Walnut Color. 933. Take boiled linseed oil and benzine, in equal quantities, and add burnt umber, ground in linseed oil, until you get the stain as dark as you desire. If you wish to stain one board light and the other dark, alternating them light and dark, put on the light board the linseed oil and benzine, mixed, before adding the umber. For soft, white pine floors use a little more than half oil, and put a small quantity of raw sienna, and a little burnt sienna, in the oil and benzine for the light boards. To Clean Fruit Stains from Knives. 934. Cut a raw Irish potato in two parts, and run the knife well between the pieces. It will remove the stains directly it is applied. Or run the knife-blade into fresh earth for several times. To Make Soft Soap. 935. Take a hopper full of good strong ashes, and sprinkle them every day with water until they undergo a change. Do this for I week or more; then pour water enough in to make the lye run through; the lye must be strong enough to bear an egg. To 8 gallons of lye put 1 gallon of grease, and let them boil together until soap comes. MISCELLANEOUS. 391 until it becomes the consistency required; add a little melted white gum, a piece the size of a pea, and also add a few shreds of white wax. This will impart a clear, glossy appearance when the article is ironed. Receipt to Clean Silver. 944. Mix together i pound of fine whiting, 4 ounces of alcohol, 2 ounces of turpentine, 2 ounces of spirits of camphor, 2 ounces of harts- horn. Shake the mixture well before using it; then rub a little on the silver with a piece of flannel cloth; and, when it dries, wash it off* in hot soap suds. Keep the bottle tightly corked. Cold Cream. 945. i ounce of purified white wax, I of an ounce of spermaceti, 2 ounces of oil of sweet almonds. Melt these ingredients, and then beat them; while beating, drop in rose water; beat until it is cold and stiff. Lip Salve. 946. 4 ounces of fresh beef marrow, 3 ounces of virgin wax, i ounce of alkanet root, J ounce of gum-Benjamin, i ounce of borax. When the other ingredients are melted, add the alkanet root, previously enclosed in a thin 392 THE QUEEN OF THE KITCHEN. cotton bag; and when hot, it must be pressed against the side of the cup in which the salve is made, to extract the color. Tincture of Roses. 947. Fill a bottle with the leaves of the common rose, without pressing them; pour upon them some good spirits of wine, and cork it closely. It will keep for years, and yield a perfume very like otto of roses. A few drops of it will perfume a room. Eau de Cologne, No. 1. 948. i ounce oil of lavender, 2 drachms oil of rosemary, 1i ounces essence of lemon, 24 drops oil of cinnamon, 1 gallon of alcohol. Eau de Cologne, No. 2. 949. i ounce oil of bergamot, 2 drachms of lavender, h ounce of lemon, 15 drops cloves, 15 drops cinnamon, 10 drops neroli, 2 drachms jessamine, 2 drachms of rosemary, 2 drachms of orange, 2 drachms tincture of musk, and 1 quart of alcohol. An excellent receipt, and has been thoroughly tested. Lavender Compound. 950. To 1 bottle half full of the blossom of lavender put J ounce of mace, i ounce of cloves, MISCELLANEOUS. 393 i ounce of cochineal, or more if you like it. Pour on 1 pint of brandy, and expose it to the sun; when you filter it, pour fresh brandy on the ingredients; it will then be fit for use. Gargle for Sore Throat. 951. Take i tea-cup of vinegar, and the same quantity of rain water, i tea-spoon of soda, and i tea-spoon of table salt. Mix all together, and use it frequently. This has been known to cure an ulcerated Bore throat in 48 hours. Cure for a Burn. 952. Take 1 table-spoon of lard, 1 dessert- spoon of spirits of turpentine, a piece of rosin the size of a hickory nut, and let them simmer together until they are melted. When it is cold, it makes a salve. Apply it to a linen cloth and lay it on the burn. Severe cases of burning or scalding from boil- ing sugar have been cured by this simple remedy. Make fresh applications 2 or 3 times a day, or as often as the cloth dries. Pomade Divine. 953. Put 1i pounds of clear beef's marrow into an earthen vessel of fresh water, and change the water for 10 days; then steep it in ross MISCELLANEOUS. 395 Beeswax. 955. Run it down in one water by boiling; then let it settle and cool, and run it down again several times; then pour it off in moulds, and put it in the sun, or dew to clarify. To Make Tallow Candles, No. L 956. Put 2 gallons of water in an iron pot; put it on the fire, and dissolve in it a piece of alum the size of a turkey egg; see that no lumps remain in it. While hot, put in 4 pounds of tallow, and let it boil for 2 or 3 hours; then put it into vessels to cool. The next day, take off the dross at the bottom. To this quantity of clarified tallow add 6 pounds of beeswax, and boil together in 2 more gallons of water. To Make Tallow Candles, No. 2. 957. Dissolve 2 ounces of alum in 3 pints of water; boil 6 pounds of clarified tallow very slowly for an hour; set it aside until next day; then turn it out; wipe and scrape all the settlings, and mould them after having mel- ted them. To Clean Glass. 958. This mode of cleaning fine glass gives it a great brilliancy. Take finely powdered MISCELLANEOUS. 397 from all other matter. Then spread it upon earthen plates, and dry it in a warm airy situa- tion. This makes very nice arrow root. To Wash Woollen Goods. 961. All descriptions of woollen goods should be washed in warm water with soap, and as soon as the article is cleansed, wash it in warm water; let it then be squeezed, after being immersed in warm water, and hang it up to dry. It is best always to wash new flannels in cold water only for the first time; it will make them soft, and prevent their shrinking. To Wash Linens. 962. Put in the water used for washing them a little dissolved pipe-clay, it will give the dirtiest linens the appearance of having been bleached, and cleans them more thoroughly with one-half the labor, and one fourth of the soap. To Wash Blankets. 963. 1 gill of turpentine, 3 quarts of soft soap, and 1 bar of white soap. To Take out Iron Mould. 964. Salts of lemon in whiskey. Do not make it too strong. 398 THE QUEEN OF THE KITCIIEN. A Brilliant White-Wash. 965. This is the brilliant stucco white wash on the east of the President's House in Washington. Take $ bushel of nice unslacked lime; slack it with boiling water, covering it during the process to keep in the steam. Strain the liquid through a fine sieve or strainer, and add to it a peck of clean salt, previously well dissolved in warm water; 3 pounds of ground rice boiled to a thin paste, and stirred in boil- ing hot; i pound of powerful Spanish whiting, and 1 pound of clean glue, which has been previously dissolved by first soaking it well, and then hanging it over a slow fire in a small kettle within another kettle of water. Add 5 gallons of water to the whole mixture; stir it well, and let it stand a few days covered from dirt. It should be put on quite hot; it can be kept in a kettle, on a portable furnace. It is said that 1 pint of this mixture will cover a square yard upon the outside of a house, if pro- perly applied. Brushes can be used according to the neatness of the job required. It answers as well as oil paint for brick, wood, or stone, and is cheaper. It retains its brilliancy for many years. There is nothing of the kind that will compare with it, either for inside or outside walls. Coloring matter may be used. MISCELLANEOUS. 399 Spanish brown will make a red or pink, accord- ing to the quantity used, a delicate tinge of this is very pretty for inside walls. Finely pulverised common clay well mixed with the Spanish brown before it is stirred into the mixture makes a lilac color, very suitable for the out- side of the buildings. Lamp black and Spanish brown mixed together makes a reddish stone color, yellow ochre stirred in makes a yellow wash, but chrome goes farther, and makes a prettier color. In all these cases, of course, the darkness of the shade will be determined by the quantity of coloring matter used. Experiments can be made on a board, and left to dry. Green must not be mixed with. lime, the lime destroys the color, and the color has no effect upon the white-wash, which makes it crack and peel. When walls have been badly smoked, and are to be made clear white, it is well to squeeze indigo plentifully through a bag into the water used, before it is stirred into the whole mixture. If a larger quantity than 5 gallons is wanted, the same proportions should be observed. White-Wasli that will not Rub off. 966. Mix together i pail of lime and water ready to use; mix a gill of wheat flour with 400 THE QUEEN OF THE KITCHEN. cold water; pour over it boiling water until it thickens; pour while hot into the white-wash, and stir all well together. To Clean Barrels. 967. To a large barrel put 1 peck of char- coal, and i pint of saleratus; pour upon this enough boiling water to fill the barrel. Cover it close, and let it remain until cold. It will serve to remove any unpleasant odor. To Cleanse Hair Brushes. 968. Wash them in hot water, that has either a little soda, hartshorn, or corn-meal in it. Rinse them in cold water; wipe them dry, and put them in the sun, or near the fire to dry. Tooth Powder. 969. 2 ounces of prepared chalk, 2 ounces of Peruvian bark, i ounce of orris root, i ounce of myrrh. This is an excellent tooth powder. To Keep Eggs for Winter Use. 970. 1 pint of common lime, 1 pint of com- mon salt; dissolve them in 2 gallons of hot rain water. Put the eggs in a firkin, or keg; fill it nearly full of this preparation, so as to MISCELLANEOUS. 401 cover them with the liquid. This process will have the effect of making the shells tender after a lapse of months, which will require the eggs to be carefully handled. A correspondent of the Massacliusetts PlougJiman says that he has tried this method successfully for 15 years. To Remove Rust from Iron Pots. 971. Rub sweet oil upon the rust, and let it remain for 48 hours; then cover the spots with finely powdered lime for a few hours; then rub it off with a piece of leather. If one application is not enough repeat the process. To Wash Oil Cloth. 972. Take equal parts of skimmed milk and warm water. Wipe the oil cloth per- fectly dry. To Wash Windows. 973. Wash them well with hot soap suds; dry them with a linen towel, and polish them ■ with newspaper. Whiting should never be used on window panes. To Cure Dampness in Walls. 974-. A Russian preparation for curing moisture in the walls of houses, consists ia 25 .i06 THE QUEEN OF THE KITCHEN. of fresh lump lime in; add water quickly. When the lime is well boiled, having assisted the operation by frequent stirring, add the tar (the heat of the lime melts the tar), be care- ful to mix them well; add sharp sand, or crushed clii ker, and stir well as before, after wiiich it will be fit for use in 20 hours. To Extract Ink Stains. 988. Drop tallow on the stains; then soak and rub the place with boiling milk. This is an excellent manner for extracting stains from colored articles. For white clothes.—Use salt and lemon juice; keep the spot wet with this mixture, and let it remain in the hot sun until the stain is removed. Mildewed clothing can be restored to color, with the use of lemon juice and salt. To Clean Gilt Ornaments. 989. Put a little hartshorn in milk-warm water, and rub the articles with a soft brush; then rinse them in clear water, and wipe them perfectly dry. To Clean Marble. 990. Marble hearths can be cleaned with soda and whiting mixed; rub the mixture on MISCELLANEOUS. 407 with a cloth; after 2 or 3 applications, all stains will be removed. To Rub Paint off Window Glass. 991. Take a copper cent; dip it in salera- tus made into a paste with water, and rub it on the stain until it is removed. Potato Poultice 992. Is better than one made of bread, more agreeable, and more efficacious; keeps heat longer; can be re-heated if necessary several times, and does not dampen the clothes. Peel, boil and mash the potatoes fine; put them in a thin muslin cloth, and apply it quite moist. Poultry Suggestion. 993. To impart a flavor to the flesh of fowls, such as constitutes the game flavor of the wild state, the Boston Journal of Chemistry re- commends cayenne pepper, ground mustard, or ginger to be added to the common food of fowls. As to cleanliness of henneries, it recommends great care in summer. Carbolic acid dissolved in water should be sprinkled over the wood- work of the insides, and a little added to the white wash, which should be used each season. 408 THE QUEEN OF THE KITCHEN. A Substitute for Cream. 094. Pour boiling tea upon a beaten egg gradually, stirring it all the time to keep it from curdling. The taste of this composition in similar to that of rich cream. The tea must not be strong. To Destroy Warts. 995. Dissolve as much common washing Boda as the water will take up; wash the warts with this for a minute or two, and let them dry without washing. Keep the water in a bottle, and repeat the washing often, and it will take away the largest warts. To Keep Fowls. 096. The coop, or house in which chickens are kept, should be white-washed each month, and the floor of the place washed and scraped each week. If this attention be paid to chickens that are being fattened, they can easily be kept in good condition. Give them plenty of fresh water to drink. Scrap Jars. 997. Choose a large earthen jar of as desi- rable a shape as you can find, and from 1 to 2 feet deep, and of a graceful shape. The jar 410 THE QUEEN OF THE KITCHEN. Do not wring them, but shake them until dry enough to hang on the line. Wash them on a bright sunny day. To Clean the Inside of Jars. 999. Fill them with water, stir in a spoon- ful or more of pearlash; empty them in an hour, and if not clean fill them again, and let them stand several hours. For large sized jars lye is excellent. Cheap Pood. 1000. 3 pounds of flour is said to contain as much nutriment as 9 pounds of roast beef. 1 pint of white beans, weighing 1 pound, as much as § pound of roast beef. A pound of corn-meal goes as far as a pound of flour. If corn and wheat were ground, and the whole product, bran and all, were made into bread, 15 per cent, of nutriment would be saved, and much greater healthfulness secured. Of all articles that can be eaten, the cheapest are bread, butter, molasses, beans and rice, the cheapness being by the amount of nutriment contained, compared with the cost. To Remove Proud Flesh. 1001. Pulverize loaf sugar very fine, and apply it to the part affected. This remedy is MISCELLANEOUS. said to remove it without causing pain, and has been used in England for many years. Concrete for Cellar. 1002. The best material for concrete floors is Rosendale cement, 1 part, and coarse washed gravel, three parts. These should be mixed with as little water as possible, and be well rammed down by placing a board over the fresh laid cement and pounding on it with a heavy hammer until it is well compacted. It sets rapidly, and makes a hard and durable floor for cellars, stables, or barn-yards. To Keep Worms from Dried Fruit. 1003. Place the fruit in a steamer—a pot of boiling water covered tightly. When thoroughly neated, tie them immediately in a clean linen or cotton bag, and hang them up. This method is preferable to heating in an oven, as that is apt to render them hard, even if you are so fortunate as not to burn them. To Cleanse White Silk Lace. 1004. Hang the lace in a box, on the bot- tom of which is a chafing dish with some lighted charcoal in it, upon this strew some brimstone; cover up the box closely, and let the lace hang for several hours. 412 THE QUEEN OF THE KITCHEN. To Sweeten a Refrigerator. 1005. After removing everything out of the refrigerator, clean it nicely with soap and water, and then set in the inside, on a china plate, a piece of unslacked lime, and let it slack while in the refrigerator. To Clean Whitewashed Walls. 1006. Wash them with a strong solution of vinegar and water, before fresh whitewash is put upon them. To Clear a Poultry House of Vermin. 1007. Make a strong solution of crude carbolic acid and water. Wash the entire inside of the house, the roosts, and the nests with the solution, using a whitew-uh wush for the purpose. THE END. T. B. PETERSON & BROTHERS' PUBLICATIONS. 13 PETERSONS' SQUARE 12mo. SERIES. The following books are printed on tinted paper, and are issued in uniform styl.fi, in square 12mo. form. Price 5U Cents in Paper, or $1.00 in Cloth. Helen's Babies. By John Habberton. With an Illustrated Cover. Mrs. Mayburn's Twins. By John Habberton, author of Helen's Babies. Bertha's Baby. Equal to'* Helen's Babies." With Illustrated Cover. The Annals of a Baby. Baby's First Gifts, etc. By'Mr*. Stebbins. Bessie's Six Lovers. A Charming Love Story. By Henry Peterson. Father Tom and the Pope; or, A Night at the Vatican. Illustrated. Not His Daughter. A Society Novel. By Will Herbert. A Bohemian Tragedy. A Novel of New York Life. By Lily Curry. Little Heartsease. Equal to Rhoda Broughton's. By Annie L. Wright. Two Kisses. A Bright and Snappy Love Story. By Hawley Smart. Her Second Love. A Thrilling Lite-like and Captivating Love Story. A Parisian Romance. Octave Ftuillet's New Book, just dramatized. Fanchon, the. Cricket; or, La Petite Fadette. By George Saud. Two Ways to Matrimony; or, Is it Love? or, False Pride. The Matchmaker. By Beatrice Reynolds. A Charming Love Story. The Story ot'EUzabeth. By Miss Thackeray, daughter of W. M. Thackcrny. The Amours of Philippe; or, Philippe's Love Affairs, by Octave Feuillet. Rancy Cottem's Courtship. By author of "Major Jones's Court Pulp." A Woman's Mistake; or, Jacques de Trevannes. A Charming Love Story. The Days of Madame Pompadour. A Romance of the Reign of Louis XV. The Little Countess. By Octave Feuillet, author of "Count De Camors." The American L'Assommoir. A parody on Zola's " L'Assommoir." Hyde Park Sketches. 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By Miss Keller. Above are in paper cover, price 75 cents each, or $1.25 each in cloth. Harry Coverdale's Courtship and Marriage. Paper, 75 cts.; cloth, $1.50. Those Pretty St. George Girls. Paper cover, 75 cents, cloth, gilt, $1.00. Vid1K»! The French Detective. Illustrated. Paper, 75 cents, cloth, $1,00. The Black Venus. By Adoiphe Helot, Paper cover, 75 cents; cloth, $1,00. La Grande Plorine. By Ado/phe Btlot. Paper, 75 cents, cloth, $1.00. AH Books published by T. B. Peterson & Brothers, Philadelphia, Pa,, will be sent to any one, postage paid, on receipt of Retail Price. PETERSONS' SQUARE 12mo. SERIES, X. B. PETERSON & BROTHERS' PUBLICATIONS. 15 HENRY GRE'VILLE'S CHARMING NOVELS. Zitka; or, The Trials of Ruissa, A Russian Love Story, from which the Play of " Zitka/' now being performed to crowded bouses at all the prin- cipal theatres in the United States, was dramatized. By Henry Grhcille, The Princes* Oghlrof. A Love Story. By Henry Griville. Above are in paper cover, price 75 cents each, or in cloth, at $1.00 each, Dosia. A Russian Story. By Henry GrivUle, author of "Mark of." SaveMi's Expiation. A Powerful Russian Story. By Henry Greville. Tania's Peril. A Russian Love Story. By Henry Greville. Soma. A Love Story. By Henry Grfivillc, author of "Dosia." Lucie Rodey. A Charming Society Novel. By Henry Grfiville. Bonne-Marie. A Tale of Normandy and Paris. By Henry Gre'ville. Xenie's Inheritance. A Tale of Russian Life. By Henry Greville. Duurnof. A Russian Story. By Henry Greville, author of "Dosia." Mam'zelle Eugenie. A Russian Love Story. By Henry Griville, Gubrielle; or, The House of Maur&ze. By Henry Grfiville. A Frien't; or, " L'Ami." By Henry Greville, author of " Dosia." Above are in paper cover, price 50 cents each, or in clotk, at $1.00 each. Marrying Off a Daughter. A Love Story. By Henry Griville. Sylvie's Betrothed. -4 Charming Novel. By Henry Griville. Philomdue's Marriages. A Love Story. By Henry Griville. Guy's Marriage; also Pretty Littta Countess Zina. By Henry Griville, Above are in paper cover, price 75 cents each, or in cloth, at $1.25 each, Markof, the Russian Violinist. Paper cover, 75 cents; cloth, $1.50. THE "COUNT OF MONTE CRISTO SERIES." The Count of Monte-Cristo. Illustrated. Paper cover, $1.00, cloth, $1.50. Edinond Dantes. Sequel to " Monte-Cristo." Paper, 75 cts., cloth, $1 25. Monte-C-isto's Daughter. Paper cover, 75 cents; cloth, $1.25. The Countess nf Monte-Cristo. Puper cover, $1.00, tnorocoo cloth, $1.50. The Wife of Monte-Cristo. Paper cover, 75 cents, morocco cloth, $1.25. Die Son of Monte-Cristo. Puper cover, 75 ocnts, morocco cloth, $1.25. BOOKS BY AUTHOR OF 'A HEART TWICE WON.' A Heart Twice Won; or, Second Love. A Love Story. By Mis. Eliza- beth Van Loon. Morocco cloth, black and gold. Price $1.50. Under the Willows; or, The Three Countesses. By Mrs. Elizabeth Van Lon,i, author of "A Heart Twice Won." Cloth, and gold. Price $1.50. The Shadow of Hampton Mend. A Charming Story. By Mrs. Elizabeth Van Loon, author of "A Heart Twice Won." Cloth. Price $1.50. The HyKtory of Allanwold. A Thrilling Xovel. Ihj Mn. Elizabeth Van Loon, author of "A Heart Twice Won." Cloth, and gold. Price $1.50. The Last Athenian. By Victor Jiydberg. Translated from the Swedish. Large ISiuo. volume, near 600 pages, cloth, black and gold, price $1.75. The Roman Traitor: or, The Days of Cicero, Cato, and Cataline. A Tale of the Republic, fly Henri/ William Herbert. Morocco cloth, prion $1.75. Fratic itelli's Modern Cook'Book for 1887. Enlarged Edition. With the most approved methods of French, English, German, and Italian Cook- ery. With 62 Illustrations. 600 pages, moroooo cloth, price $5.00. All Books published by T. B. Peterson & Brothers, Philadelphia, Pa., will be sent to any one, postage paid, on receipt of Retail Prioe.