ARRICULTURAL
COS!


1483





THE
PRACTICAL COOK BOOK.
BY
MRS. H. M. ROBINSON.
FIRST EDITION.
· New-York:
ABBEY & BARRETT, PUBLISHERS,
698 BROADWAY.
1864.


Entered, according to Act of Congress, in the year 1864, by
HELEN M. ROBINSON,
in the Clerk's Office of the District Court of the United States
for the Southern District of New-York.


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26925 REYD
647 R5F
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LIBRARY
E COLLEGE OF SUCULTUAL
IS CONIVERSITY OF WISCONSIN
MADISON
PREFACE.
1
1
'
The desire, so often heard expressed by housekeepers, for a
plain and practical Cook-Book, has prompted the preparation
of this.
. Many works of the kind are already before the public —
some very excellent ones — yet few are so arranged as to be
of service, except to those of abundant means. The recipes
contained in this, are, many of them, the result of the author's
own experience; the remainder are contributed by housekeep-
ers who indorse them as the best; and only such are given as
have been tested and approved.
But very few have been copied, and those, in each instance,
are properly credited. It sometimes happens that the best
directions, in the hands of unskilled persons, fail ; for this
reason, let not one inexperienced condemn a recipe hastily;
a second trial may prove it all it could be desired.
It has been the aim to make this a work adapted to the
wants of all; containing not recipes for rich and elegant dishes
only, but a fair proportion for plain and substantial ones.
How well the author has succeeded, the favor with which
it is received will testify. Hoping it may serve the purpose
for which it was designed, it is submitted to the kind consider-
ation of those housekeepers who may deem it worthy their
attention.
Very respectfully,
THE AUTHOR.
by metal





THE
PRACTICAL COOK BOOK.
TO SALT PORK.
Use the Turk's Island or evaporated salt; other kinds
contain lime, and meat will not keep if the salt is
adulterated. 1
Pack no pieces containing bone. Place the rind
next the barrel, join the ends of the pieces tightly
together, and fill the space in the centre. Put a thick
layer of salt in the bottom of the barrel, then a layer
of meat, another of salt, and so continue until within
about three or four inches of the top, then fill the
barrel with salt. There should be four layers of meat.
After three or four days, add as much cold water as
the barrel will contain, and dissolve in it a table-
spoonful of saltpetre. If, after a few days, the salt is
entirely dissolved, add more. Keep the meat under
the brine, or it will rust. In March, drain off the
brine, boil and skim it, and return it cold. This is to
cleanse it of the blood drawn from the meat.
These directions are given by a person who has
packed pork for family use for many years with perfect
success.
Do not salt pork in a barrel which has contained
beef; it will not keep.
TO SALT BEEF.
Allow one quart of salt and one ounce of saltpetre
to each gallon of water. If to be kept during the
of.


6
PRACTICAL COOK BOOK.
summer, a little more salt is necessary. Boil and pour
it upon the meat oold. In March, boil and skim it, and
return it cold.
Mutton may be corned in the same manner.
TO PICKLE BEEF OR HAM.
For one hundred pounds, allow nine pounds of salt,
three ounces of saltpetre, one ounce of saleratus, one
quart of molasses, and three pounds of brown sugar.
Boil, and pour it upon the meat cold.
TO CURE HAMS OR SHOULDERS.
For two hams, take one quart of salt and one ounce
of saltpetre. Heat them together, as hot as the hand
can be borne in it. Place the meat where this can be
applied without removing the pan from the stove.
Rub the mixture on with the hand as long as any is
retained, on every side, and in each little crevice. Lay
them in a cool place for three days, then heat and
apply the mixture again; after three days repeat, and,
if very large ones, rub them the fourth time. Let them
remain two weeks, that all may be absorbed. Then
smoke them.
This recipe, with the one for salting beef, was pro-
cured from a dealer in salted meats, and is very fine.
Chops may be cured in the same manner
SMOKED BEEF OR TONGUE.
Salt the same as beef. When it has been in the
brine six weeks, take it out, and soak it one day or
night in cold water.
Smoke it with hickory or maple chips, or corn-cobs.
One gentle smoke kindled each day, for a week, is suffi-
cient. Hang it in the kitchen to dry, not very near
the fire; it should dry moderately.
Roll each piece in paper, and keep it where it will
not mould.


PRACTICAL COOK BOOK.
A leg of mutton is very nice, cured in the same
manner.
BACON.
Take a piece of thick salt pork and freshen it in cold
water for three days, changing the water each day.
Smoke, and keep it in a cool place.
SAUSAGE.
Take one third fat, and two thirds lean pork. If the
meat is very fat, a little beef is an improvement. Have
the meat ground in a mill, or if that is not convenient,
chop it very fine.
To fifty pounds, allow one and a quarter pounds of
salt, one quarter of a pound of pepper, one quarter of
a pound of sage, and, if you wish them highly seasoned,
one tea-spoonful of cayenne. Fill cotton cloth bags,
the size of a half-pint tumbler; let the seam be on the
outside. Close the top with a cord, and hang them in
a cold place. Those bags which are to be kept longest,
should be dipped in melted lard to exclude the air.
Sausage may be kept perfectly throughout the entire
summer by packing it in tin pans, and covering it with
melted lard to the depth of half an inch. Cut it in
slices, and, if very lean, use of the lard in cooking it.
TO CLEANSE SOUSE.
Cut off the hoof or horny part, and scrape the feet
in warm water. If any bristles adhere, singe with a
lighted paper. Put them in salt and water until the
next day, in a place where they will not freeze. Scrape
them again and put them in fresh salt and water
another lay; continue thus until they look very white
and clean. Three times is usually sufficient. Cleanse
the ears in the same manner. If they have been bitten
they are unfit for use; and only those of a pig are
good.


PRACTICAL COOK BOOK.
TO CLEANSE CALF'S HEAD AND FEET.
Scrape them in weak lye to remove the hair. Soak
them in salt and water twenty-four hours, then scrape
them thoroughly in clear water.
TO TRY LARD OR TALLOW.
Remove the kidney and the little pipes attached,
also any lean or bloody bits of meat. "Cut it in small
pieces, and put in at first only a handful of the thick-
est. When it begins to try, fill the kettle nearly full;
let it do slowly, and stir it often from the bottom to
prevent it burning; a slight scorch will turn it dark
colored and spoil it. When the scraps look brown, it
is done. ,
Strain it through a stout cloth, and salt it a little.
If salt is put in while trying, it will settle on the bottom
and burn.
Put a little water on the scraps, boil them a few
minutes, then strain; when cold, a cake of fat will be
found on the water. Take it off, try it, and it will be
as nice as the other.
Put the scraps in the soap-grease.
Stone jars keep lard nicely; but for a quantity, an
oaken tub with a cover is best. Keep it as much as
possible from the air; if exposed it becomes rancid.
Store it in a cool, dry place; in a very damp cellar
it will mould.
That from the intestines should be thoroughly soaked
and the water changed often. Try such by itself, and
use it for most common purposes.
CARE OF MEATS.
To preserve meat in summer, great care is necessary,
and it must be carefully guarded from flies. Salt hard-
ens meat; it is a better way to sprinkle it with pepper,
roll it in a cloth, and hang it in a dark cellar. Or it


PRACTICAL COOK BOOK.
may be put in a stone jar, and covered with sour milk;
it will keep thus several days in mid-summer.
The less bone meat contains, the better it will keep.
Hams keep best rolled in paper, and packed in dry
salt. Keep smoked or dried beef where it will not
mould. Should it become hard or mouldy, soak it a
few days in sour milk, or butter-milk; wash and dry the
outside, and it will be fresh again.
Hard freezing makes-meat tough and dark-colored ;
keep it, if possible, without; if not, let it thaw mode-
rately before attempting to cook it.
ON COOKING MEATS.
If salt meat is to be boiled, put it in cold water.
Fresh meat should be put in boiling water, and a little
salt added. Salt meat requires much longer boiling
than fresh. Take the scum from either as fast as it
rises. If the water boils so much away as not to cover
the meat, add more. If vegetables are to be boiled
with it, take off the grease which rises before putting
them in, unless the meat is quite lean, in which case
they will need it to season them. Keep the water
boiling, and take out the meat as soon as it is done.
Baste roast meats often, and if the oven does not bake
evenly, turn them, that all parts may be alike. Roast
slowly at first; a pale brown is the proper color.
Steaks require pounding; those from the round more
than those from the sirloin. They should be cut rather
thick. Turn them often, and do them as quickly as
possible, .
Almost any kind of meat is better broiled than fried.
Rub the bars of the gridiron with lard, to prevent the
meat sticking, and wash and dry it each time it is
used.
Ham should be cut with a sharp knife, and the bone
sawed.


PRACTICAL COOK BOOK.
DRIPPINGS.
Save the water in which very fat meat is boiled, and
when cold, take the fat from the surface, try it, and use
it in frying meats or seasoning warmed potatoes. It
will be useful in various ways beside. That from salt,
pork or beef is very nice. Gravy from fried pork, or
beef suet, is as good, for many purposes, as butter, and
is also a matter of economy. Mutton drippings are not
good for any purpose but soap-grease.
DRAWN BUTTER.
Take a cup of butter, rub in it a table-spoonful of
flour, and add a gill of boiling water, or milk. Put in
a few sprigs of parsley, if you like, and stir it briskly
until it boils. Remove it immediately; much boiling
makes it oily. If to be used with boiled fowl, add a
few oysters. If with fish, add the yolks of eggs, boiled
hard and mashed.
OYSTER SAUCE.
Take the liquor from the oysters, and add a little
water; if necessary, a little salt and pepper. When it
boils, add for a pint, two tea-spoonfuls of flour rub-
bed smooth in a little milk. Add a piece of butter the
size of an egg, and a few oysters. Simmer them a mo-
ment, and it is done.
CAPER SAUCE.
Put the capers whole into melted butter; add a little
of the vinegar they are pickled in, a little salt, and suf-
ficient cream or milk to make it look white. Very nice
for boiled mutton.
EGG SAUCE.
Melt butter, and add the yolks of hard-boiled eggs,
mashed. Simmer them together for a moment. Very
nice for salt or fresh fish.


PRACTICAL COOK BOOK.
ROAST BEEF.
Select a piece from the sirloin, or rump. Wash and
place it in a dripping-pan, with a little water. Rub it
with salt and pepper, and put a little salt in the water.
Let it cook slowly at first, afterward faster, and baste
often. Most persons prefer it rare. Prepare a gravy
thus: Take out the meat, and if much fat has drawn
from it, pour off a part. Place the pan on the stove,
and pour in a little hot water. When it boils, stir in
a spoonful of flour, rubbed smooth in a little water. If
the beef is very lean, add a small piece of butter.
BROILED STEAK.
Pound it, and lay it upon the gridiron over bright
coals. When the blood starts, take it upon a platter
and press it. Replace it with the other side next the
fire and in a few minutes press it again. This saves
the juice of the meat, which would be lost in turning.
Sprinkle a little salt upon it, turn it soon, and season
the other side. If wished rare, take it up when it
looks a little pink inside; if it looks white, it is well
done. Take it upon a heated platter, with the juice
which was pressed from it, spread it with plenty of
butter, pepper it, and place it for a moment in the oven
to melt the butter
Serve as hot as possible.
FRIED STEAK.
Lay it in a spider with a little melted butter, or nice
drippings; pepper and salt it, or fry with it a few
pieces of salt pork, previously freshened. Let it cook
slowly at first and turn it often. When it is done,
dredge in a little flour, pour in hot water to make as
much gravy as desired, stir it briskly for a moment
and, as soon as it thickens, take it up."
If the steak is tough, put a little water with it, cover
it and let it steam for a few minutes before frying it.
This will make it much more tender.


PRACTICAL COOK BOOK.
STEAK WITH ONIONS.
Slice and fry onions in the usual manner. Fry a
round steak and lay it upon a platter with the onions
underneath and around it. Season the steak with
melted butter, after it is arranged for the table.
FRICASSEE BEEF.
Divide the meat in small pieces, put it in a kettle,
(a round-bottomed one is best) with just water enough
to cover it. Put in, if you like, a few pieces of salt
pork, and cover it. When tender, have no water re-
maining; should there be, raise the lid and it will
quickly evaporate. Add salt, pepper and a pièce of
butter; if the meat is quite lean, a larger piece than if
it is fat. Stir it often and brown each piece. When
done, add, if you like, a cup of cream.
LIVER.
Cut it in slices half an inch in thickness and broil it.
Salt it; turn it often, and let it cook until it looks white
inside. It requires plenty of butter and a little pepper.
- CORNED BEEF.
Put it in cold water. If very salt, (which can be as-
certained by tasting the water) when it has boiled a
few minutes, change the water. Boil it until tender;
much depends upon the quality of the meat and the
size of the piece. If wanted for dinner at noon, put it
in as soon after breakfast as possible ; should it be done
sooner, take it from the water; it will not be injured
by waiting. Shave it thin for tea or lunch.
ANOTHER WAY.
Shave it very thin and wash it in warm water, to
freshen. If very salt, wash it twice. Put with it, milk
or water sufficient to cover it, a piece of butter and a
little pepper. Beat an egg with half a cup of cream or


PRACTICAL COOK BOOK.
milk, and rub smooth in it a little flour. Stir this in,
and, as soon as it boils, it is done.
Cold corned beef may be heated in the same manner.
Place toasted bread, or split biscuits in the bottom of
the dish.
TO COOK DRIED BEEF.:
Shave it thin and freshen it. Put with it milk or
water barely sufficient to cover it. When it boils, stir
in a beaten egg and a spoonful of flour rubbed smooth
in a little milk. Add butter, pepper if you like, and
dip it upon toasted bread or crackers.
BEEF STEW.
Cut the meat in small pieces, and put it in a kettle
with a little more water than enough to cover it. In
about half an hour, put in as many potatoes as you
wish for dinner, half a dozen onions cut once through
the centre, and salt and pepper.
When the potatoes are partially done, add a piece
of butter.
Take a cup of milk, one beaten egg, half a tea-spoon-
ful of saleratus and one of cream tartar, and thicken
with flour until as stiff as it can be dropped readily
from a spoon. Fifteen minutes before dinner, drop this
in, a spoonful in a place, and keep it covered afterward.
Notice, before putting it in, if the water has boiled
very much away, and if so, add more, that there may
be plenty of gravy. Take all up together and thicken
the gravy with flour.
TONGUE.
Soak it a few hours and boil it until easily penetrat-
ed with a fork. Take off the skin while hot. Slice it
thin.
ROAST MUTTON.
Any part may be roasted, but the hind quarter or
leg is best. Roast the same as beef. It should be


14
PRACTICAL COOK BOOK.
well done. Most persons prefer it without gravy.
Serve with currant jelly.
LEG OF MUTTON.
Boil it until tender, put a little salt in the water and
skim it. Serve with drawn butter, with or without
cut parsley, or with caper sauce.
A leg of veal is very nice cooked in the same manner.
MUTTON CHOP.
This is best broiled. It should be well done and
rather quickly cooked. It requires considerable butter.
LAMB STEAK.
This is cut from the thick end of the leg and is best
broiled. Cut the slices nearly half an inch in thickness
and take out the bone. Let it be well done. Salt it
just before taking it up. Butter and pepper it. Serve
as soon as possible, as it cools very quickly.
STEWED LAMB.
Take a thick piece, make a few incisions with a
sharp knife and fill them with dressing; close them
with small wooden pins. Put it in just sufficient water
to cook it, and, when nearly done, add a piece of
butter, salt and pepper. Let the water boil entirely
away, and brown it. Take it out, add a little water
and thicken with flour. Dip a little upon the meat
and the remainder in a gravy-boat. Veal may be
cooked in the same manner.
.ROAST VEAL.
Veal requires longer cooking than any other meat
except pork.
Select a thick piece; wash it, and rub it with salt
and pepper. Make incisions and fill them with dress-
ing, or roast it plain. Put sweet herbs in the dressing,


PRACTICAL COOK BOOK.
.
15
if you like, and but little butter. Put water in the
pan, a piece of butter and a little salt. Baste it often.
Prepare the gravy the same as for roast beef; add a
small piece of butter, unless the veal is very fat.
BROILED CUTLETS.
Pound and cook them thoroughly-rare veal can not
be eaten. Turn them often and salt them when near-
ly done. Broil, at the same time, some small pieces of
salt pork. Take the veal upon a platter; butter and
pepper it and lay the pork around the edge. Serve a
small piece with the cutlet.
CUTLETS FRIED.
Pound, salt and pepper, and roll them in flour. Fry
them in butter. Thicken the gravy as directed for
fried steak.
CALF'S HEAD.
Take out the brains and boil the head, feet, liver,
and tongue until tender ; put a little salt in the water.
Serve the head whole, with melted butter and cut
parsley or hash, and heat all together. Season with
plenty of butter and a little salt and pepper. Take
the skin from the tongue. Sheep's jaws, tongue, liver
and heart, are very nice, hashed in the same manner
MEAT CAKE.
Take cold boiled veal or fresh meat of any kind;
chop it fine; season it with pepper and salt, and, if you
choose, a little grated lemon peel or powdered thyme.
Add a cup of bread crumbs moistened with milk, one
beaten egg and half a cup of cream. Bake it in a
deep buttered dish. When cold, cut it in slices.
FORCE MEAT BALLS.
Take bits of cold roast or boiled fresh meat, chop
-them fine, add a few bread crumbs, and, if you like, a


16
PRACTICAL COOK BOOK.
:
tea-spoonful of chopped onion. Add also a beaten egg,
a little parsley and pepper and salt. Mix thoroughly,
form it into small thin cakes, dip them in beaten egg,
then in flour or bread crumbs and fry them brown in
butter.
VEAL POT-PIE.
Cut the veal in small pieces. Cook it until it begins
to be tender, then add pepper, salt and a large piece
of butter. Make the crust thus :
Take a pint of milk, three beaten eggs, a table-spoon-
ful of butter, half a tea-spoonful of saleratus and flour
to make a stiff batter. Half an hour before dinner,
drop it in, a spoonful in a place. Or make it the same
as soda biscuit. Roll it three quarters of an inch in
thickness, and cut it in small round or square pieces.
Have the water boiling when it is put in, and keep it
closely covered ; raising the lid will sometimes make
it heavy-the excellence of this dish depends entirely
upon the lightness of the crust. .
When it is taken up, dredge in flour to thicken the
gravy, or rub the flour smooth in part of a cup of
cream; as soon as it thickens it is done. There should
be considerable gravy.
DE A NICE HASH FOR DINNER,
Cut cold roast or boiled beef, mutton or veal in
small pieces and heat it in a little water. Add butter,
pepper and salt, and, just before taking it up, dredge
in sufficient flour to thicken the gravy. Send it to the
table in a vegetable dish, as it cools quickly.
BREAKFAST HASH.
Chop fine cold roast or boiled meat and mix it with
finely-chopped potatoes. One third meat is a very
good proportion; more or less may be used, as some
persons like less meat than others. Put it in a spi-
der and add a little water. Season it with salt and


PRACTICAL COOK BOOK.
17
pepper, butter or nice grayy from roast meat. Stir it
often; half an hour is not too long to cook it. Let it
be for a few minutes before taking it up without stir-
ring, that a light crust may form on the bottom, or
.pack it in the dish in which it is to be sent to the table
and brown it in the oven.
MEAT PIE.. .
Line a baking dish with a paste rolled a quarter of
an inch thick, of any kind preferred; soda biscuit is a
very convenient one and is sure to be light. Cook
the meat tender, cut it in small pieces and fill the
dish nearly full. Put in, if the meat is quite lean, a
large piece of butter; if fat, less will do; pepper and
salt it. Add of the water in which it was boiled as
much as the dish will contain, dredge in considerable
flour and cover it. Finish the edge with an extra roll,
and cut small openings in the upper crust for the
escape of the steam. Bake an hour; a very large one,
an hour and a half.
Any kind of cold roast or boiled meat, except pork,
makes a nice pie.
HAUNCH OF VENISON.
Roast the same as beef. Let it be well done. Serve
with currant jelly. The excellence of this meat de-
pends much upon its being served very hot.
: Cook steaks the same as beef. They require a great
deal of butter.
ANOTHER WAY,
Cut it in small pieces, and cook it tender in as little
water as possible; when done, have none remaining.
Add a cup of cream, a piece of butter and salt and
pepper. Dredge in just sufficient flour to thicken a
fittle.


PRACTICAL COOK BOOK.
ROAST PORK."
Wash and scrape the rind thoroughly, and gash it
with a sharp knife. Rub it with salt, pepper and sage.
Prepare a dressing the same as for roast pig; make
an incision in the thickest part and put in the dress.
ing, or roast it plain. Put a little water in the pan,
and a little salt; baste often until nearly done, then let
the rind crisp. Pork should roast slowly and be well
done.
Prepare the gravy the same as for roast beef and, if
very lean, add a bit of butter. Serve with apple-sauce.
ROAST PIG. .
A pig is best when six weeks old, but will do at five
weeks. It should be dressed the night before it is to
be cooked, and hung in a cool place that it may be-
come perfectly cold.
Remove the eyes and scrape the feet. Wash it, in-
side and out, with a cloth wet in strong salt and water,
and take special care to cleanse the ears.
Prepare a dressing of bread seasoned highly with
pepper, salt and summer savory or sage if you like ;
plenty of butter, and a little cream or milk. Fill as
full as possible from the neck down, that it may look
plump, and close with stout thread. Hack the knee-
joints, bend the fore-legs backward and tie them
firmly together. Hack the joints in the hind-legs,
bend them forward and tie them the same. Pass a
twine from the fore-legs round the hind ones, to pre-
vent its straightening in baking. Lay some hard wood
sticks across the dripping pan, two in the center, a
little apart, and one near each end. Brace with iron
skewers, one stuck in each shoulder and one in each
ham, with the end resting in the pan. :
Fill the pan half full of water, put in a handful of
salt, a table-spoonful of pepper and a piece of butter


PRACTICAL COOK BOOK.
19
as large as an egg. Let the nose extend over the end
of the pan, and place a dish to receive the drippings.
Put a cob in the mouth while baking, replace it with
a lemon when sent to the table. When the pig has
become quite warm, rub him well with butter. Baste
often until nicely browned, then cease, that the rind
may become crisped. Bake slowly at first, and, from
three to four hours. Thicken the gravy with browned
flour, and add the heart, liver and tongue, boiled and
minced fine, and a bit of butter.
SPARE RIB.
Hack the backbone, at, and between each joint and
across the ribs, that it may lie flat in the pan. Rub it
with salt, pepper and sage. Put water in the pan, a
little salt, and baste often. If gravy is desired, thicken
the drippings. Bake slowly.
BROILED PORK STEAK.
Pound, and gash the edges to make it lie flat. Broil
it slowly, turn it often and salt it when nearly done.
Take it upon a heated platter and season with melted
butter and pepper.
FRIED PORK STEAK.
If quite lean, add a small piece of lard. Season it
highly, while cooking, with pepper, salt and sage.
Add a bit of butter to the gravy, if lard is used in fry-
ing it.
HEAD CHEESE.
Take the upper part of the head, the feet, the rinds
from the sausage meat if you like, and any pieces of
meat remaining after the pork is salted. The head,
feet and rinds, require careful scraping and soaking.
Boil until very tender ; pick out the bones and hash all
together. Season to the taste with salt, pepper, sage


PRAOTICAL COOK BOOK.
21
BAKED SALT PORK,
Wash and scrape the rind. Put it in cold water
and, when it boils, change the water. Boil it until ten-
der. Gash the rind, pepper it, and bake until nicely
browned and the rind crisped.
PORK STEW.
This may be made with either fresh or salt pork.
Cut it in small pieces; if salt, freshen it; if fresh, salt
it. Put with it as many potatoes as are wished for
dinner, half a dozen onions cut once, and red or black
pepper. When partially done, add a piece of butter.
Thicken the gravy with flour rubbed smooth in a little
milk. Dish it all together.
BAKED PORK AND BEANS.
Pick over the beans and soak them one night. Par.
boil them until they look plump. Change the water,
put with them a small piece of pork previously fresh-
ened, and the rind thoroughly cleansed. Boil the beans
until tender, and, if the water is hard, put in a small
tea-spoonful of saleratus.
Put them in a baking dish with considerable of the
water; gash the pork, put it in the center of the dish
with the rind and a little of the meat above the beans ;
pepper and bake it moderately from one to two or
three hours, according to the quantity.
Pack them solidly while warm, and when cold they
will cut in smooth slices.
Persons who object to pork, will find them very good,
seasoned with butter and salt.
BROILED PORK.
Lay the slices in cold water for an hour, to freshen.
Then place them over the best of coals. When it be-
gins to broil, dip each piece in cold water and lay it


22
PRACTICAL COOK BOOK.
back, with the other side next the fire. In a few min-
utes dip it again and repeat until each piece has been
dipped three, or, if very salt, four times, turning it
each time. Let it be browned, but not burned. Take
off the rind and season it with melted butter and pep-
per.
FRIED SALT PORK.
Lay the slices in a spider with plenty of cold water;
when the water becomes scalding, take them out; if
boiled, it will be made tough. Hack the rind and fry
slowly until the gravy starts; then, as fast as possi-
ble without burning. When nearly done, dip it in In-
dian meal or flour, and brown it.
Another way is, to fry it done, take it from the spi-
der and drain out most of the gravy. Add a cup of
milk, dredge in a little flour and stir it rapidly until it
thickens.
PORK FRITTERS.
Cut the meat thin and freshen it. Fry it, and, when
nearly done, dip it in a batter prepared as for griddle-
cakes. Fry them a light brown color. Some persons
who dislike pork, like the batter alone. Sour apples,
sliced and fried in a little of the gravy, are a very
good accompaniment.
BROILED HAM.
Cut the slices a little more than a quarter of an
inch in thickness. Saw the bone, and leave it in the
piece. Take off the rind and broil it quickly. Pep-
per and butter it. It is very much better broiled than
fried.
Cook shoulder the same.
BOILED HAM.
Boil a common sized ham four or five hours. If
very salt, change the water. When nearly done, re-


PRACTICAL COOK BOOK.
23
move the rind, sprinkle upon it rolled crackers or
bread crumbs, and finish it in the oven. This draws
much of the fat from it and makes it tender. When
a fine appearance is desired, remove the rind while
warm, put pepper upon it in spots, stick in it cloves
and garnish with parsley.
BOILED DINNER.
Boil corned beef with a piece of salt pork and such
vegetables as preferred.
A head of cabbage should boil an hour and a quar-
ter or a half, according to the size. Turnips or beets
longer, according to the size and kind. Take the rind
from the pork and pepper it.,
Slice the turnips and beets, cut the cabbage fine
and press the water from it, add a small piece of but-
ter if the meat is quite lean, or if only beef is boiled.
A boiled Indian pudding is most suitable with such
a dinner, and is boiled with it. See the directions for
preparing it.
'SOUPS.
Any kind of meat, except pork, makes nice soup, and
· also the water in which fresh meat or fowls is boiled.
Bits of roasts are sometimes used, but meat which
has not been cooked is better.
Put it in cold water, with a little salt, and take care
that not too much water in proportion to the meat, is
allowed.
When it boils remove the scum.
Let it boil slowly for two or three hours, that the
strength of the meat may be well drawn out, and keep
the kettle covered, that the flavor may be preserved.
If it becomes necessary to add more water, use that
which is boiling.
Rice is necessary in most soups; pearl barley may
be used instead, if preferred.


24
PRACTICAL COOK BOOK.
.
A variety of vegetables adds much to the flavor ;
an hour is not too long to cook them.
Soup is sometimes thickened with our; but long
boiling renders it unnecessary.
A little milk or cream added when it is taken up, is
an improvement.
When soup precedes a hearty dinner, it should be
strained.
It may be heated, and be as good the second day as
the first.
Take out the meat before putting in the vegetables,
and it will make a nice hash.
e BEEF SOUP.
The piece called the soup-bone is best, as it contains
a great deal of marrow. Let it boil slowly for two or
three hours; add a little salt. For a family of six
persons allow half a tea-cup of rice. An hour before
dinner put in the vegetables, sliced. Onions, cabbage,
a little turnip or potato, a carrot if you choose, and, in
summer, a ripe tomato."
In winter a little red pepper is an addition, in sum-
mer, black is best. Just before taking it up, add a
small piece of butter, and salt to the taste.
LAMB SOUP.
The shank, together with pieces of the neck or rib,
may be used, or the water in which a leg of mutton
has been boiled. It does not require as great a variety
of vegetables as beef soup; an onion, a little parsley
or tomato, with rice or pearl barley, are sufficient;
others may be added, if preferred.
Lamb broth for an invalid should contain only rice
and a little salt. If the meat is quite lean, add a bit of
butter, sufficient to make it palatable.


PRACTICAL COOK BOOK.
CHICKEN SOUP.
Take the water in which a fowl has been boiled, add
rice and season with butter, pepper and salt.
Vegetables may be added, but most persons prefer
the flavor of the fowl.
· The water from a boiled turkey requires vegetables.
NOODLE SOUP.
Boil chickens for the soup. For each chicken use
three eggs. Mix with the eggs as much flour as possi-
ble. Roll the dough very thin, and dry it on the
moulding-board, or in the sun. Break or cut it in
small pieces or squares, drop them in the soup and
boil them half an hour. These are called noodles.
Season with butter, salt and pepper. Fry the chicken
in butter for dinner.
CLAM SOUP.
Take two dozen small round clams, such as are
called quahogs, and chop them fine. Put them with
their liquor in three points of boiling water. Add a
little mace and chopped onion, if you like, and butter
and pepper to the taste. Let it boil three minutes ;
thicken it a little with rolled cracker, and, just before
taking it up, add a pint of milk.
VEGETABLE SOUP.
Slice, or cut in small pieces, a variety of vegetables ;
add as much water as you wish soup, a little rice or
pearl barley, and boil an hour and a half. Thicken it
à little with rolled cracker, add butter, pepper and
salt, and a cup of cream or rich milk.
VERMICELLI SOUP.
Make a soup of veal, mutton or fowls. Add a quar-
ter of a pound of vermicelli; boil it fifteen minutes ;


26
PRACTICAL COOK BOOK.
add a little mace, a cup of cream just before taking it
up, and a small piece of butter. Salt and pepper to
the taste.
MACARONI SOUP.
Use beef or veal. Half an hour before dinner add
the macaroni broken in small pieces; a pint in two
quarts of soup. Rub smooth two table-spoonfuls of
flour in half a pint of cream, and stir it in gradually,
just before taking it up. Season with pepper and salt.
RICE SOUP.
Take the water from boiled fowls, or fresh meat..
Allow half a tea-cup of rice for three pints of soup,
and boil it three quarters of an hour. Add a little
mace, a cup of cream and a bit of butter. Salt and
pepper to the taste.
MOCK TURTLE-SOUP.
Boil a calf's head five or six hours, and skim it until
the scum ceases to rise. Season it with salt, pepper,
cloves, mace, and sweet herbs, and if you like two or
three finely-chopped onions.
Take the meat from the bone, hash it fine, and put a
part in the soup. Mix with the remainder an equal
quantity of bread crumbs, one or two beaten eggs, and
a little salt and pepper. Make in small balls, and fry
them brown in butter. Put them in the soup, and
just before taking it up, add half a pint of wine.
FISH.
Fresh fish are best, taken in cool weather; in sum-
mer they are not as hard and firm as in winter, fall or
spring. They should be dressed as soon after they are
caught as possible, and very carefully. Remove the
heads, fins, tails ; scale and scrape them thoroughly,
and take out the intestines.
The spawn, when fully formed, is considered by


PRACTICAL COOK BOOK.
27
many a great luxury. Wash the fish in salt and water,
and scrape them with a sharp knife until they feel
rough; that is an indication that they are clean.
Wash them again, and dry them with a towel.
Fresh fish may be kept several days if frozen.
Eels are skinned. Cut the head nearly off, from the
neck round to the back; dip a wet cloth in ashes or
fine sand; start the skin a little ; let another person hold
the head; then draw the skin off whole, holding with
the cloth.
Shad is best in March or .April.
Salmon may be known by its beautiful pink color.
A thick, white cod fish is usually sweet, one that
looks dark-colored or red, is strong. Keep it in a cool
and rather dry place, where the air can circulate freely
around it. If kept in a covered vessel it soon becomes
strong.
.
Mess and No. 1 mackerel are largest and finest.
Keep them under the brine or they will rust.
Herrings are sometimes wormy. Examine them be-
fore purchasing, and keep them where flies can not
visit them.
Oysters are best in winter; from the first of May
until September they are not very good. Some per-
sons do not eat them during those four months.
Clams are good when oysters are; the small ones
with thin edges are best.
Lobsters are best during the season when oysters
are poorest. Purchase live ones. The heaviest in pro-
portion to the size, are best.
TO BROIL FISH.
Rub the gridiron with lard to prevent sticking. Lay'.
it with the flesh side down. When browned, turn it
carefully and brown the other side. Season it when
taken up with pepper, salt and melted butter.


28
PRACTICAL COOK BOOK.
· TO BOIL FISH.
Fill it with a plain dressing, seasoned with salt, pep-
per and butter; sew it up. Take out the eyes, bring
the head and tail near enough together to admit it in
the kettle, and fasten with a cord. Roll it in a cloth,
and put it in cold water with salt. Some think a little
vinegar in the water an improvement.
A fish weighing seven or eight pounds will boil in
half an hour. When it is taken up remove the cord;
it will retain the curved form and look much nicer
than if placed straight on the platter. Place a napkin
under it to absorb the dampness. Serve with drawn
butter or egg sauce.
TO BAKE FISH.
Stuff it as to boil; coil it in the pan, put in a little
water, salt and a piece of butter. Sprinkle a little
salt upon it and baste it. A fish weighing four pounds
will cook in an hour. Garnish it with hard-boiled eggs
in rings, and sprigs of parsley. Serve with drawn
butter or egg sauce.
TO FRY FISH.
Split large ones through the backbone, gash small
ones across, twice on each side. Roll them in flour,
rub them with salt and fry brown in butter or fried
pork gravy. Have the fat hot when they are laid in.
BASS
Boil and serve with drawn butter, or bake. See di-
rections.
SALMON.
This is very nice boiled. Put considerable salt in
the water, and allow twenty minutes to each pound.
See directions for boiling fish. It is also very nice
broiled, or laid in a dripping-pan with butter, and fried
slowly in the oven.


PRACTICAL COOK BOOK.
29
.: :;; FRESH COD.::.
This is best boiled or baked. Serve with drawn
butter or egg sauce...
SHAD
Is best baked or fried.
BROOK TROUT.
Leave on the heads, take out the eyes, and, if small,
do not gash or split them; salt and roll them in flour;
fry them in butter, and brown them.
.HALIBUT
Is best fried or broiled.
TO FRY EELS.
Cut them in pieces, four or five inches in length;
split the back or gash them across; salt, roll them in
flour, and fry like fish.
STEWED EELS.
Cut them in pieces as to fry. Put them in a kettle,
(a round bottom one is best,) with a little water, salt
and pepper, and a few sprigs of parsley. When nicely
boiling, add a large piece of butter. Let the water
cook out, and simmer them until browned.
Cook potatoes with them if you like. Choose small
ones, lay them on the fish, add a little more water than
if the fish is to be cooked alone; take them up, and if
there is water remaining let it boil away. Dish all to-
gether.
FISH EGGS.
Boil them, put a little salt in the water and serve
with melted butter. Those from shad are very nice.
TO BOIL SALT COD.
Peel the skin from it, and wash it carefully. This is
a better way than to try to cleanse it by scraping and
soaking. Soak a thick piece several hours. Put it in


PRACTICAL COOK BOOK.
31
piece of butter, a very little cream or a beaten egg,
and pepper. Mix thoroughly, and form it in small, thin
cakes. Fry them brown in a little butter or very nice
drippings.
TO BOIL MACKEREL.
Soak it in cold water to freshen. Take off the head
and scrape the flesh side. Put it in cold water, and as
soon as it boils it is done. Take it out carefully, so as
not to break it. Season with pepper and melted but-
ter or a little cream and butter.
In freshening salt fish, lay the flesh side down
it will freshen much quicker than if laid on the back;
change the water often.
TO BROIL MACKEREL OR SALT SHAD.
Soak it until quite fresh, and hang it up for a few
hours to dry. Place it on the gridiron, (which should
be oiled,) with the flesh side down; when nearly done,
turn, and brown the other side. Season with pepper
and melted butter.
TO FRY MACKEREL.
Freshen, roll it in flour or Indian meal, and fry in
butter or nice lard; or put it in the oven, in a pan
with a little butter, and brown it. Add pepper.
WHITE FISH.
Freshen and cook like mackerel.
HERRING.
Place them in the oven for a few moments and heat
them quickly. Remove the heads and skins before
sending them to the table.
STEWED OYSTERS.
Use no more water than you wish soup. When it
boils put in the oysters, and a very little salt. Skim it


32
PRACTICAL COOK BOOK.
.
carefully, and take it from the fire as soon as it boils.
Add butter and a little cream.
FRIED OYSTERS.
Select large ones. Dry them in a cloth, sprinkle a
little very fine salt upon them, and roll them in finely
powdered crackers. Fry them brown in butter, which
must be hot when they are laid in. Use only sufficient
butter to prevent them sticking. If not quite as much
is put in at first as needed, add more. If too much is
used, they will soak it instead of browning.
ROAST OYSTERS.
Wash, and place them on coals or a gridiron. When
they begin to open, take them from the fire with the
tongs or a cloth. Have ready, in a tin cup or stew-
pan, a little pepper and butter ; take the oysters from
the shell, and put them with their liquor in the cup or
pan. Heat them to boiling and put in crackers or
toasted bread.
SCOLLOPED OYSTERS.
Butter a pudding-dish, put in a thick layer of oysters,
and cover them with rolled crackers; add some small
pieces of butter, and a little salt and pepper. Put in
another layer of oysters, and continue thus alternately,
with the seasoning, until the dish is full; have the last
layer of crackers. Pour over the liquor from the
oysters, and bake half an hour. Have the top nicely
browned.
PICKLED OYSTERS.
Select large ones, take them from their liquor, and
to each pint of the liquor put one quart of good vine-
gar, one table-spoonful each of whole pepper and cloves,
a tea-spoonful of whole mace, and for an hundred oysters
a table-spoonful of salt. Simmer the oysters in the
liquor four or five minutes, take them out in a jar, let


PRACTICAL COOK BOOK.
33
the pickle boil, skim it, and pour it over them. Keep
the jar closely covered, and in a cool place.
OYSTERS VERY NICE. .
Put in a stew-pan six table-spoonfuls of water, six
table-spoonfuls of strong vinegar, half a tea-spoonful of
salt, half a tea-spoonful of black pepper and half a cup
of butter. When near boiling, add three dozen large
oysters. As soon as it boils, pour it upon a few broken
crackers.
OYSTER FRITTERS.
Make a batter as for wheat griddle-cakes. Stir in
oysters and fry in hot fat; one oyster in each spoonful.
OYSTER PIE.
Line a baking dish with a nice paste. Put in the
oysters, a little pepper, salt, a piece of butter and a
little water. Dredge in a little flour. Cover with a
paste, having a wide incision in the center. Put an
extra roll round the edge. Secure the edges tightly
and, when nearly done, turn in, through the incision, a
little cream. Bake immediately, or the under crust.
will be clammy.. nii
CLAM FRITTERS.
Chop the clams, and make like oyster fritters.
CHOWDER.
Fry slices of salt pork, take them out, and put in
a layer of sliced potatoes, with pepper, salt and a
little rolled cracker. Put in then a layer of clams, a
very little pepper, a piece of butter and more cracker,
and so continue until the kettle is nearly full. Cover
the top thickly with rolled cracker, and add considera-
ble water. Keep the kettle closely covered. When
done, add a cup of cream.


34
PRACTICAL COOK BOOK.
LOBSTER.
Purchase live ones, those which have been cooked
are not always fresh. Put them alive in boiling water.
When the small joints come off easily they are done.
All parts are good except the head. Remove the vein
which passes through the body. Never eat them after
they have been cooked twelve or eighteen hours. Crush
the shell with a hammer. Most persons prefer to eat
them cold, with mustard and vinegar.
LOBSTER SALAD.
Pick the meat from the shell; chop and season the
same as chicken salad. Garnish with the claws and
sprigs of parsley.
TO COOK FROGS.
Only the hind quarters are good. Salt and pepper
them, roll them in flour, and fry brown in butter.
TO DRESS FOWLS.
Dip them for a moment in boiling water, to make
the feathers come out easily. Be careful in picking not
to break the skin. Take out all pin-feathers, and singe
with lighted paper, or over a little alcohol burning
upon a plate ; from this there is no smoke. Cut off
the feet at the first joint, and remove the oil-bag at the
end of the back. Cut the neck short, and if to be
cooked whole, draw the skin over the end, and tie.
Remove the crop through an incision in the back, be-
low the neck, and the intestines, through an opening
from the point of the breast-bone downward. Open
the heart and gizzard, and take out the inside. Re-
move the gall which is attached to the liver, and be
careful not to break it, as it will make every spot it
touches bitter, and can not be washed off. Wash
thoroughly in cold water. When fowls are cooked


PRACTICAL COOK BOOK.
35
whole, confine the wings, and tie the legs together in
such a manner that they lie close to the body. Dress
birds the same as fowls, but pick without scalding.
TO ROAST A TURKEY.
Prepare the dressing thus : Cut bread in small pieces. "
Put the crust, if hard, in a dish with a little hot wa-
ter. Put sufficient warm water upon the bread to
moisten it, so that it may be mashed fine with a spoon,
and add the crust when soft.
A very large turkey will require a small loaf. An
ordinary sized one, half a loaf. Allow half a pound of
butter to a loaf, and a cup to half an one; if wished
plain, less may be used; a little cream makes it very
nice. Season with salt and pepper to the taste. It
should not be very moist; if so, it will not be light,
but clammy, when baked.
Should the bread be a little sour, add a little salera-
tus to the water with which it is moistened.
Fill the turkey very full, both body and breast.
Sew it up with a stout thread and place it in a dripping-
pan with plenty of water, a piece of butter, and a little
salt. When it begins to bake, rub it with butter.
Roast slowly and baste often. Turn the pan around,
unless it browns evenly. A large turkey will require
roasting three hours; an ordinary sized one, two hours.
Make the gravy of the drippings. Take out the
turkey, place the pan upon the stove, and thicken with
four rubbed smooth in a little milk. Add the heart,
liver and gizzard, boiled and hashed, and a bit of but-
ter.
Serve with cranberry sauce.
TO BOIL A TURKEY.
Stuff as to roast. Add to the dressing cut parsley
and the heart, liver and gizzard, boiled and hashed
very fine. Roll it in a cloth, or sew a piece over the


PRACTICAL COOK BOOK.
opening to prevent the dressing falling out. A turkey
weighing eight pounds will require boiling an hour and
a half. Put salt in the water.
Serve with oyster sauce.
TO ROAST CHICKEN.
Stuff and roast like turkey. Prepare the gravy the
same. A very old fowl should be parboiled. An or-
dinary sized one will roast in an hour. Baste often.
BOILED CHICKEN.
Boil them with or without stuffing. When about
half done, add a piece of butter and some salt. When
done, have only sufficient water remaining for the gravy.
Thicken with flour, in a spoonful of milk; add a bit of
butter, parsley and pepper. Dip a few spoonfuls upon
the fowl and send the remainder. in a gravy-boat. An
old fowl requires several hours' boiling; a young one
will cook in an hour.
BROILED CHICKEN.
Split it through the back, wash and dry it with a
towel. Pound, to flatten the bones, that it may lie
flat upon the gridiron. Turn it often and, when near-
ly done, salt it. Take it upon a heated platter and
season with plenty of butter and pepper.
FRIED CHICKEN.
Joint it or, if small, cut it through the back, as to
broil. Crush the bones a little; salt and pepper it and
roll it in flour. ' Have some butter heated in a spider,
lay it in and fry slowly until well done and browned.
Butter may be added from time to time, if necessary.
Take it up, pour in a cup of cream or milk, and thick-
en with flour rubbed smooth in a little milk. Pour
it over the chicken.
This is one of the nicest ways a chicken can be
cooked.


PRACTICAL COOK BOOK.
FRICASSEE CHICKEN.
Boil until tender, in barely enough water to cover it.
When nearly done, have very little remaining. Put in
a large piece of butter, and salt and pepper. Let the
water boil entirely away, and brown it. Should it ab-
sorb all the butter, add more just before taking it up,
that there may be a little gravy.
· STEWED CHICKEN.
Joint, and put it in a kettle with a few pieces of salt
pork, and a little more than water enough to cover it.
Pare and put with it as many potatoes as wished for
dinner. When nearly done, add a large piece of but-
ter, and salt and pepper.
If the fowl is a young one, it will be done as soon as
the potatoes. An old one, or one which is a little
doubtful, should be cooked an hour or longer, before
they are put in. .
Take out the potatoes, take the fowl upon a platter,
with a few split soda biscuits, crackers or bits of bread
underneath, and thicken the gravy with flour rubbed
smooth in milk. Add a piece of butter, unless suffi-.
cient was put in at first. Dip it upon the fowl.
Should there be more water remaining than is suffi-
cient for the gravy, let it boil away before thickening
until only as much remains as is needed.
CHICKEN PIE.
Joint, and boil the fowls until tender.
Line a deep baking-dish of suitable size with a paste
half an inch in thickness, prepared as soda biscuit. .
Put in the fowls, together with the hearts, livers and
gizzards, hashed. Add a large piece of butter, salt and
pepper; dredge in considerable flour, and add as much
of the water they were boiled in as the dish will con-
tain.
Make pastry for the upper crust; roll it a quarter of
i


38
PRACTICAL COOK BOOK.
an inch thick; cut small openings for the escape of the
steam, and place an extra roll round the edge; or, if
wished plainer, the upper paste may be the same as the
under.
An ordinary sized pie will bake in an hour.
This pie is greatly improved by adding a few oysters.
Should there be more water from the fowls than the
pie will contain, add a bit of butter and thicken with
a little flour, as sometimes a pie will not contain as
much gravy as necessary.
i HASHED CHICKEN.
Divide a fowl in the usual manner. Boil it until
tender, and season with salt, pepper and butter. Hash
the meat, and let water boil away until only sufficient
remains to moisten it. Thicken it as for the table
and add it to the meat. Mix thoroughly, pack it sol-
idly in a shallow dish and, when cold, cut in slices for
tea.
CHICKEN SALAD.
Hash fine the meat from a cold boiled fowl. Rub
smooth the yolks of four hard-boiled eggs; add four
table-spoonfuls of salad oil or melted butter, one table-
spoonful of mustard, one of salt, one tea-spoonful of
black pepper, four wine-glasses of vinegar, and, to each
cup of meat, one cup of pickled white beets and celery,
chopped. Mix with the fowl.
CHICKEN CORN PIE.
Joint two young chickens, boil them until tender,
and season highly with butter, salt and pepper.
Cut the corn from two dozen ears of sweet corn,
Butter a deep baking-dish, put in a thick layer of
corn, then a layer of the fowl and part of the gravy,
then more corn, and so on until all is in ; have the
top layer of corn. Add the remainder of the gravy,


PRACTICAL COOK BOOK.
39
of which there should be considerable, as it is much
dryer after it is baked. Put in a few bits of butter.
Bake until the corn is done. Send it to the table in
the same dish.
FOWLS WARMED.
Pick the meat from the bones of cold roast or boiled
fowls. Put with it any dressing remaining, and gravy
or a small piece of butter. Add a very little water;
heat it slowly and stir it often, to prevent burning.
Serve in a vegetable dish.
ROAST GOOSE.
Make the dressing thus: Boil twelve potatoes and
mash them with a large piece of butter. Add two
large onions chopped, a tea-spoonful of sweet marjo-
ram if you like, and plenty of pepper and salt. .
Fill it, sew a piece of cloth over the opening and
boil it in plenty of water with salt, until a fork will
penetrate it easily. An old one will require two hours.
This will remove the strong, oily taste.
Place it in a dripping-pan with water and a piece of
butter; take off the patch and baste it often. When it
is nicely browned it is done.
Make the gravy as for turkey,
Serve with cranberry or fresh apple sauce.
ROAST DUCKS.
Stuff and roast like geese.
PIGEONS.
Pigeons are best stewed, and should be left whole.
Put a little ball of dressing in each one if you like.
Put salt in the water. When tender, have only suffi-
cient water remaining for the gravy. Add a large
piece of butter and pepper, a little time before they
are done. Take them up and thicken the gravy. Dip
a part upon them and the remainder in a gravy-boat.


42
PRACTICAL COOK BOOK.
TO WARM MASHED POTATOES.
Pack them solidly while warm. Cut in slicers and
brown in butter.
FRIED. POTATOES.
Slice cold potatoes, sprinkle with salt and brown
them in a little hot butter, drippings or nice lard.
Potatoes which have not been boiled may be fried
the same, but require longer cooking, and to be very
thinly sliced. Cold potatoes sliced thick, boiled and
seasoned with melted butter, pepper and salt, are very
nice.
WARMED POTATOES.
Cut them in small pieces, put them in a spider, with
milk, butter, pepper and salt. Stir them often and
let them cook slowly, or they will burn. Let them
be quite moist.
SWEET POTATOES
Are best baked or steamed. Cold ones may be
heated the same as Irish potatoes.
TURNIPS.
Mash, and season with butter, salt and pepper.
BEETS.
Do not cut them in washing, and be careful not to
break the small fibers attached, as they will lose
sweetness in cooking.
- Drop them hot in cold water, and the skins will slip
off very readily without the aid of a knife.
Slice, and season with pepper, salt and a small piece
of butter melted in a little strong vinegar.
Put those remaining in cold vinegar, and in a few
hours they will be pickled.
WINTER SQUASH.
Pare it, unless the shell is very hard, as is the case
with the Hubbard, when it is as well to take it off after


PRACTICAL COOK BOOK.
43
it is cooked, which can be done very easily. Take
out the inside, cut it in pieces-small ones, if pared;
if not, in large ones. Stew it in as little water as pos-
sible, or steam it and keep the kettle covered that
it may cook evenly. Mash finely, season with butter,
salt and, if very dry, a little sweet cream or milk.
The Hubbard squash, cut in quarters and baked,
seasoned with butter and salt, much resembles sweet
potato.
SUMMER SQUASH.
If young, it is not necessary to remove the skin or
seeds. Steam them, and they will be less watery than
if boiled. Mash, and season with butter and a little
salt and pepper.
CORN.
Put it in boiling water. Boil sweet corn twenty
minutes, yellow corn half an hour.
When ears are left from dinner, shave the corn from
them and make corn cakes as directed in the recipe.
CUCUMBERS.
Lay them in cold water until dinner. Pare and slice
them. Add vinegar, salt and pepper.
PARSNEPS.
Lay slices of salt pork or ham cut half an inch in
thickness, in a round-bottomed kettle. Let them fry
for a few minutes. Scrape and split parsneps, and cut
them, if long, in two or three pieces. Place the flat
sides upon the meat, and put in as many potatoes as
wished for dinner. Add boiling water until you can
see it, and cover it. After a little, put in a large piece
of butter and some pepper. When the potatoes are
done take them, with the parsneps and meat, upon a
platter and dip the gravy upon them.
The excellence of this dish depends upon its being


PRACTICAL COOK BOOK.
cooked with very little water ; care must be taken that
the water does not boil so much away as to let it burn;
if it becomes necessary to add a little, use that which
is boiling.
ANOTHER WAY,
Scrape, and cut them lengthwise. Parboil until ten-
der, with a little salt in the water. Brown them in a
little butter and pepper.
WATER CRESSES.
Serve with salt and vinegar, the same as lettuce.
CELERY.
Send it to the table in glasses. To be eaten with
salt.
LETTUCE.
Keep it in cold water until dinner. Send it to the
table whole. Serve with vinegar and sugar or salt, or
dress it.
SALAD DRESSING.
Take a cup of good vinegar, one dessert-spoonful of
salt, one of made mustard, one of melted butter and
the yolks of three hard-boiled eggs rubbed fine.
Cut up the salad, add it to the dressing, mix thor-
oughly and garnish with the whites of the eggs, in
rings.
GREEN TOMATOES.
Slice, pepper and salt them, and fry them brown in
just butter enough to keep them from sticking.
They are very nice fried with onions.
EGG PLANT.
Peel and slice, soak it for a few minutes in salt and
water, and boil or steam until tender.
Take a pint of milk, half a cup of butter, two eggs,
half a tea-spoonful of soda, and one of cream tartar,


PRACTICAL COOK BOOK.
thicken with flour, dip the slices, and fry a light brown,
in butter enough to keep them from sticking. Or dip
them in the beaten yolks of eggs, then in rolled crack-
er or bread crumbs, and fry the same.
SALSIFY OR VEGETABLE OYSTER.
Scrape, and boil tender. Slice, and stir in a batter
prepared as for griddle-cakes. Fry brown in small
spoonfuls, in butter; or dip the slices in the beaten
yolks of eggs, then in rolled crackers, and fry in the
same manner. .
ONIONS.
Boil them in milk and water. Season with salt, pep-
per and butter, and a spoonful of cream.
FRIED ONIONS.
Slice them in water, and they will not smart the eyes
as badly. Put them in a spider with a little gravy
from fried pork or a small piece of butter, and salt and
pepper. Cover them for a few minutes at first, stir
them often and fry them about half an hour..
PEAS.
The excellence of peas depends upon their being
young and freshly gathered. The large varieties are
much the best.
Boil them in as little water as will cover them.
When nearly done, add a little salt and, if not fresh, a
little sugar.
Season them, just before taking them up, with con-
siderable butter and, if you have it, a little cream.
STRING PEAS.
Dress, and cook the same as string beans, but not as
long.
SUCCOTASH.
· Allow more corn than beans, and boil the beans ten
or fifteen minutes before putting in the corn.


46
PRACTICAL COOK BOOK.
Boil it slowly for three quarters of an hour, and stir
it often, as it burns easily, and a very slight scorch
spoils it.
Have no more water when it is done than is suffi-
cient to moisten it nicely. Just before taking it up,
add a large piece of butter, and pepper and salt. A
cup of cream is a decided improvement.
SHELLED GREEN BEANS.
Put them in cold water. Cook them an hour or an
hour and a half, according to the age. Season with
salt, pepper and butter. A little cream improves them.
STRING BEANS.
Select young and tender ones only. Break off the
ends, to which a tough fibre called a string will ad-
here, if there is one.
Cut them in small pieces and put them in boiling
water.
Cook them until very tender, which will depend upon
the age ; very tender ones will be done in an hour.
Have but very little water remaining when they are
done.
Take them out with a skimmer, add pepper and salt
and a little cream and butter; or, if you have not
cream, put the butter with them in the kettle and
take them up with their own liquor.
TO COOK DRIED SWEET CORN.
Pour cold water upon it, and in a moment the hulls
will come to the surface; pour it off and cover with
warm water. Prepare it early in the morning, and set
it on the back part of the stove during the forenoon,
where it will be warm, but not scald.
.Put with it a very little sugar; a tea-spoonful to a
coffee-cup is sufficient. When the water is absorbed
add more.


PRACTICAL COOK BOOK.
47
Let it scald, or boil very gently for half an hour
before dinner and, just before taking it up, put in a
piece of butter and a little salt. A few spoonfuls of
cream improve it very much.
Should it become a little sour, from being kept too
warm during the forenoon, add a little soda.
Cook it in bright tin or porcelain; never in iron.
. RIPE · TOMATOES.
Take off the skin, cut them, and put them cooking
in bright tin or porcelain, an hour or longer before
dinner, according to the quantity. Stir them often.
When quite thick, (which they must be, or they will
not be good,) add a piece of butter, a very little roll.
ed cracker or a few bread crumbs, and salt and pep-
per.
Never cook tomatoes in iron; they will be dark-col-
ored and have an unpleasant taste.
SPINACH.
Cook it with salt meat or in clear water with a lit-
tle salt, and season with butter. Boil it twenty minutes.
CAULIFLOWER.
Take off the large leaves and boil it tender in milk
and water, or in clear water with a little salt. Drain
as dry as possible and serve with drawn butter.
COLDSLAW.
Select a very solid cabbage, divide it through the
center, and shave it very fine with a sharp knife.
Add vinegar, salt and pepper or sugar.
HOTSLAW.
Shave cabbage and, for an ordinary sized spiderful,
allow a cup of water, half a cup of very strong vine-
gar, and salt and pepper. Cover it and, when nicely


48
PRACTICAL COOK BOOK.
cooking, add a little gravy from pork or a piece of
butter.
Cook it until the water has evaporated and it looks
red; stir it often and from the bottom.
DRESSED CABBAGE.
Chop cabbage very fine. Take as much vinegar as
you think the cabbage will absorb. For a tea-cupful
allow one dessert-spoonful of ground mustard, one of
salt, one of pepper, half.a tea-spoonful of red pepper,
two table-spoonfuls of melted butter, and one egg.
Heat the vinegar to boiling, and stir in the other in-
gredients, with the egg beaten. When it thickens,
pour it upon the cabbage; mix all thoroughly together
and send it to the table cold. :
GREENS.
Look them over carefully and wash in several wa-
ters.
Boil them with salt pork, beef, or ham.
All kinds, except spinach and dock, should be boiled
an hour.
Spinach requires but twenty minutes, and five min-
utes is long enough for dock.
Young beets with the tops are very nice, but re-
quire more washing than any other kind.
Cowslips should be scalded or they will be very
bitter.
Press greens in a colander until very dry and, if the
meat is quite lean, add a small piece of butter.
CARROTS.
Boil them with salt meat; slice and add butter and
pepper.
MUSHROOMS.
Only such as are of a delicate pink color underneath,
are fit to cook. Take out the stem and peel them.


PRACTICAL COOK BOOK.
Put them in a stew-pan with a very little water.
When tender, add butter, pepper and a very little salt,
and serve upon toast. Or fry them brown in a very
little butter.
ASPARAGUS.
Boil it in as little water as possible. Just before
taking it up, add butter and salt. Lay it upon butter-
ed toast, and dip upon it the water in wbich it was
boiled.
Break eggs in water, boil them soft and lay them
with the asparagus, if you choose. Pepper and salt
them.
Fresh vegetables are good with any dinner, but some
relish better with particular meats than others.
Green peas are very nice with lamb. Boiled onions
and celery are best with fowls or roasted meats. Boil-
ed cabbage and greens, with boiled salt meat. Fried
onions and hotslaw, with fried salt pork. Mashed tur-
nip, with roast pork. No dinner is complete without
potatoes. Rice boiled in water is a very good substi-
tute, when potatoes are not in market.
DROPPED EGGS.
Break fresh-laid eggs in boiling water; add a little
salt.
Take care not to break the yolks.
Dip the water upon them, to avoid turning. When
the whites are done, take them out carefully, dip upon
them a little melted butter, and add a very little pep-
per.
Lay them upon buttered toast if you like.
TO BOIL EGGS.
Drop them in boiling water, and be careful not to
crack them.
Boil them four minutes; if wished very rare, three.
minutes is sufficient. Five minutes will boil them hard.


50 - PRACTICAL COOK BOOK.
In winter let them boil half a minute longer than in
summer.
Send them to the table immediately, as they harden
very soon.
When sent to the table in an egg-boiler, pour boiling
water upon them, and let them stand five minutes ;
then pour it off and add more.
TO POACH EGGS.
Put a little butter in a štew-pan or pail, and heat it
in a kettle of boiling water.
Separate the whites from the yolks, and stir them in
the butter which should be quite hot. Add a little
salt and pepper, and stir them constantly until cooked;
then put in the yolks, mix quickly and thoroughly,
and cook them but a moment.
If the yolks and whites are put in at the same time,
the yolks will be quite hard when the whites are just
done.
Serve immediately.
TO FRY EGGS.
Break them separately in a cup, for fear of bad ones.
Fry them in gravy from boiled ham or pork or in
nice lard.
Put a little salt upon them if lard is used. Do not
turn them, but dip the fat upon them with a spoon.
Take them up when the white is done, unless wished
hard.
OMELET.
Beat five eggs, add one cup of milk, one tea-spoon-
ful of salt, one table-spoonful of rolled cracker or
bread crumbs, and a little pepper if you like. Put a
small piece of butter in a spider and, when heated,
put in the omelet. Turn up the edge with a knife and, .
when browned, turn one half over upon the other, let


52
PRACTICAL COOK BOOK.
there will be fewer broken pieces left at table if the
slices are small.
Have the oven as hot as the hand can be borne in
it, and bake fast at first, then quite moderately; if not
hot enough when the bread is put in, it will rise in-
stead of baking and sometimes sour.
Ordinary sized loaves will usually require baking an
hour; but practice must direct this, as there is a differ-
ence in ovens.
When taken from the oven wrap it in a cloth and, if
baked hard, wet the crust in cold water.
Wrapping it in a cloth confines the steam and makes
the crust tender.
Stand the loaves upon the ends while warm; if laid
flat upon a table, the side they are laid upon will be
made clammy.
Only hard wood should be burned while baking;
with light wood or chips it is impossible to keep an
even heat.
Few persons realize how much the quality of bread
depends upon the baking. It is impossible to give di-
rections which will apply to all ovens; one must be
guided in a measure by judgment; experience will soon
overcome all difficulties.
Do not cut a loaf while warm, if it can be avoided,
unless the whole is to be used.
In summer keep it in the cellar, in a covered stone
jar, and it will keep fresh several days; in winter, wrap
it in a thick cloth, and keep it where it will not freeze.
REPSECTING YEAST.
In boiling hops for yeast, use a porcelain-lined or tin
vessel.
Tie the hops in a bag, to save the trouble of strain-
ing the liquor which should be of a light yellow amber
color. If too many hops are used, the yeast will be
dark-colored and the bread bitter.


PRACTICAL COOK BOOK.
53.
Be sure that the flour used is thoroughly scalded; -
if it is not, water will collect on the surface and the
yeast will soon sour..
Keep it in a stone jar or jug, tightly closed, and
scald it each time you make. Make no more at a time
than you will use before it becomes stale. .
Good yeast will make better bread from poor flour
than can be made from the best of flour with poor
yeast ; for this reason every housekeeper who uses
home-made yeast should attend to the making of it her-
self. Very few servant girls understand it, and if
taught, when left to do it alone, seldom succeed in
making that which is perfectly sweet and light.
Bread made with hop yeast is said to be more
healthy than any other kind. -
HOP YEAST.
Take a single handful of hops, tie them in a bag and
boil them half an hour in two quarts of water.
Pour the water boiling upon sifted flour sufficient to
make a thick batter, and stir it until no lumps remain.
Add half a dozen potatoes boiled and mashed, half
a tea-cup of sugar and as much salt.
When sufficiently cool, add a cupful of good yeast.
Set it in a warm place, and in three hours it will be
very light if the yeast which was used was lively.
This will keep two or three weeks in winter; in sum-
mer it is best to make it once in ten days.
A tea-cupful is sufficient for a baking of five or six
loaves. Stir it before dipping from it.
Keep it in a cold place, closely covered.
POTATO YEAST.
Boil six large potatoes of a nice mealy variety, mash
them fine, and pour the water boiling upon sifted flour,
to make a batter the same as for hop yeast.
Add the potatoes, a little sugar, salt and a table. .


56
PRACTICAL COOK .BOOK.
a knife, that all may be equally distributed. Mix it
soft, knead as directed in the above recipe; raise it in
a mass, then in the loaf, and bake.
Bread is made white and more tender by the addition
of alum. In using very dark-colored flour, the quan-
tity may be increased to a tea-spoonful for a baking of
five or six loaves, and sufficient saleratus allowed to
remove all sour taste or smell imparted by it. Bread
made with water remains fresh longer than that which
contains milk, but is not quite so white. Saleratus
should not be put in bread except when alum is,
unless the sponge sours while rising, which it will not
do if the yeast is good, and it is not kept too warm.
Should it become slightly changed, a table-spoonful of
sugar will restore it, but if sour, saleratus becomes
necessary. The above directions, carefully followed,
will enable one to make very excellent bread.
RYE BREAD.
Take of new milk and warm water equal parts, or all
water; stir a sponge as stiff as for wheat bread, add
yeast and, when light, a little saleratus dissolved in
warm water. Mix very soft, make the loaves small,
and raise; taking care that it does not become too light.
It does not require so warm an oven, nor to be as light
as wheat bread, when set in, as it rises more in baking.
When taken from the oven, keep wrapped in a wet
towel until cold.
" MILK EMPTYINGS BREAD.
Take a pint of new sweet milk, add to it boiling wa-
ter, until it is as warm as the finger can be borne in it,
a tea-spoonful of salt, and flour to form a batter a little
thicker than for griddle-cakes. Mix in a pitcher or small
tin pail, place it in a kettle of warm water, and keep it
at as nearly the same temperature as possible. If it be-
comes thin and looks watery, stir in a little more flour.


PRACTICAL COOK BOOK.
57
When risen, which will be in about five hours, take a
pint of warm milk, and the same of warm water, or all
water if preferred, and stir a stiff sponge; when cool,
add the emptyings, and a small tea-spoonful of salera-
tus if you choose, and place it where it will keep warm.
When light, mould it as soft as possible into loaves,
taking care that it does not become cold during the
process ; let the loaves rise, and bake.
SALT EMPTYINGS BREAD.
This is made the same as with emptyings, using wa-
ter instead of milk. Most housekeepers prefer it as it
keeps fresh longer, and milk is sometimes difficult to
procure.
BROWN BREAD.
Take one third rye flour, and two thirds Indian meal;
scald the Indian with either milk or water to a thick
batter, and cover it until cool. Add then the flour, and,
for a large loaf, half a cup of syrup and a cup of yeast.
When light, stir it down, and put it in the pan in which
it is to be baked. If the pan is half full, let it rise
until it is two thirds full. Bake from one hour to five
or six, according to the size, and the longer the better.
BROWN BREAD WITHOUT YEAST.
For a loaf to bake in a six-quart pan, take four
quarts of Indian meal, and two of rye flour. Take equal
parts of milk and water, and scald with it the meal,
which should be quite moist. When cool, add the
flour, a cup of syrup, one of buttermilk, and a tea-
spoonful of saleratus. Bake two or three hours.
NOTE.-In giving directions for making Brown
Bread, it is hardly possible to state the quantity of milk
or water required, as some meal swells much, and some
very little. It should be sufficiently moist to receive
the flour readily, and, when ready for the pan, as stiff
2*


58
PRACTICAL COOK BOOK.
as can be conveniently stirred with an iron spoon. If,
when the meal becomes cool, it is found too stiff, more
wetting may be added. Sufficient should be used at
first, however, to wet it thoroughly. Having once made
it, a person can judge very nearly of the quantity ne-
cessary.
BROWN BREAD.
Take three cups of Indian meal, three of rye or Gra-
ham flour, six cups of milk or water, half a cup of syr-
up, one heaping tea-spoonful of saleratus, and one tea-
spoonful of salt. Bake moderately three hours.
WHEAT AND INDIAN BREAD.
Scald three pints of corn meal with one quart of
sweet milk, add one pint of flour, one pint of sour.
milk, two beaten eggs, one cup of syrup, one table-
spoonful of salt, and one tea-spoonful of saleratus. .
WHEAT AND INDIAN BREAD WITH YEAST.
Scald the meal with water to a thick batter, and,
when cool, add a cup of yeast, or less, according to the
quantity. When light, add flour until as stiff as can
be stirred conveniently, a little syrup, ard a spoonful
of salt. Put it in the pan in which it is to be baked,
and let it rise, but place it in the oven before it begins
to crack over the top. Bake slowly.
. INDIAN BREAD WITHOUT EGGS.
Scald two quarts of meal with one quart of sweet
milk; add one quart of buttermilk, one of flour, one
cup of sugar or two thirds of a cup of syrup, one table-
spoonful of ginger, and one tea-spoonful of saleratus.
INDIAN BREAD.
Scald two quarts of meal with boiling water; when
cool, add two cups of syrup, one pint of flour, and two
thirds of a cup of yeast. Put it in the pan it is to be


PRACTICAL COOK BOOK.
59
baked in, and smooth the top with the hand, dipping
it in warm milk. Let it become quite light, but not
so much so as to crack. Bake three or four hours.
INDIAN BREAD WITHOUT YEAST.
Scald three pints of corn meal with one quart of
sweet milk; when cool, add one pint of flour, one quart
of sour milk, two beaten eggs, one tea-cup of syrup,
one table-spoonful of salt, one tea-spoonful of saleratus.
: STEAMED INDIAN, BREAD.
Take one quart of sour milk, one quart of meal, one
pint of flour, half a cup of syrup, a heaping tea-spoon-
ful of soda, and a tea-spoonful of salt. Butter a two-
quart basin, put in the bread, and tie a buttered cloth
over it. Set it in a steamer tightly closed, and steam
three hours.
GRAHAM BREAD.
Take one pint of warm water, and stir a sponge as
for wheat bread; add two thirds of a cup of yeast,
and, when light, half a cup of syrup, a little salt, and a
tea-spoonful of saleratus ; then as much Graham flour
as can bostirred in with a spoon. Put it in a buttered
basin, or make two small loaves ; let it rise and bake
an hour. .
ANOTHER WAY.
Take a pint of warm water, a tea-cup of flour, and
as much Graham as can be stirred in. Add two thirds
of a cup of yeast, and, when light, half a cup of syrup,
a small tea-spoonful of saleratus, and a tea-spoonful of
salt. Stir it well, put it in the pans, and bake.
GRAHAM SHORTCAKE.
Take a pint of sour milk or buttermilk, put in a tea-
spoonful of saleratus, or sufficient to cause it to foam
and taste sweet; add as much flour as can be stirred
in, two table-spoonfuls of syrup, and a little salt. Bake
immediately. To be eaten warm.


60
PRACTICAL COOK BOOK.
BISCUITS, BREAKFAST AND TEA
CAKES..
RAISED BISCUIT.
Take a piece of light bread dough sufficient to fill a
quart bowl; mix through it half a cup of butter, let it
rise, mould the biscuits very small, raise them again,
and bake half an hour.
SWEET BISCUIT.
Take a piece of light dough large enough for a small
loaf, add two beaten eggs, half a cup of sugar, and a
piece of butter a little larger than an egg. When light,
make it in small, round biscuits, let them raise again,
and bake quickly.
RUSK, (VERY NICE.)
Take two quarts of very light dough, add a cup of
butter, a cup and a half of sugar, and a very little cin-
namon. Let it rise, make the rusk quite small, raise
again, and when taken from the oven, wet the tops
with the beaten white of an egg, and sift over a little
white sugar, or brush them lightly with a cloth dip-
ped in' thin syrup. This is for a quantity; for a small
family, use half the recipe.
ANOTHER.
Two cups of light dough, two eggs beaten with a
cup of sugar, half a cup of butter, and half a tea-spoon-
ful of soda or saleratus. Raise and bake as directed
above. Very nice, but should be eaten fresh, as the
eggs cause them to dry sooner than those made with-
out.
SODA BISCUIT.
Take a pint of sweet milk, half a cup of butter or sweet
lard, a tea-spoonful of soda, two of cream tartar, and,


PRACTICAL COOK BOOK.
.. CORN BREAD, (EXCELLENT.)
One pint of sweet milk, one pint of Indian meal, one
table-spoonful of wheat flour, two table-spoonfuls of
* sugar, one tea-spoonful of saleratus, a piece of butter
the size of an egg, two tea-spoonfuls of cream tartar.
Bake twenty minutes. Sufficient for two baking plate
ANOTHER, (VERY NICE.)
One quart of sweet milk, three beaten eggs, two
table-spoonfuls of flour, two of melted butter, two of
sugar, one tea-spoonful of soda, two of cream tartar,
one quart of meal. Bake half an hour. Two tins.
BUTTER CRACKERS.
One cup of butter, two of water, three eggs, one tea-
spoonful of soda, two of cream tartar. Mix very stiff;
pound, roll thin, prick them, and bake in a quick oven
until very dry.
JOHNNY CAKE.
One quart of sour milk or buttermilk, a tea-spoonful
of saleratus, a little salt, half a cup of syrup, a quart
of corn meal, or sufficient to make it as stiff as corn
bread. It may be made with sweet milk, omitting the
saleratus, and using an egg instead.
MUFFINS.
One pint and a half of warm milk, a quart of flour,
two eggs, two table-spoonfuls of melted butter, half a
tea-spoonful of salt, half a cup of yeast.
MUFFINS.
One pint of lukewarm milk, three eggs, a piece of
butter as large as an egg, a table-spoonful of sugar,
half a cup of yeast, three pints of flour. To bake nice-
ly let the griddle be moderately heated, grease it, also
the rings, lay them on and fill them half full. Let


PRACTICAL COOK BOOK.
63
them bake several minutes, turn them, which requires
practice to do without spilling, and let them remain
three or four minutes more. Or place the rings on a
tin, and bake in a quick oven without turning.
MUFFINS WITHOUT YEAST.
One quart of sweet milk, four eggs, half a cup of
sugar, two table-spoonfuls of melted butter, one tea.
spoonful of soda, two of cream tartar, flour to make a
batter as thick as for griddle-cakes..
CUP MUFFINS.
One cup of milk, one of flour, one egg, half a tea-
spoonful of saleratus, a little salt. Bake in cups twen.
ty minutes. Serve with sauce.
CORN MUFFINS..
One pint of milk, two eggs, a little syrup, a table-
spoonful of melted butter, half a tea-spoonful of soda,
one of cream tartar, meal to make as stiff as wheat
muffins.
CREAM WAFFLES.
One pint of sweet cream, three eggs, a little salt,
half a tea-spoonful of saleratus, one of cream tartar,
and flour to make a batter which will drop nicely from
a spoon, without running. Put in the iron only as
much as will cover it. Very nice made with sour
cream, omitting the eggs and cream tartar, and using
sufficient soda to cause the cream to foam.
WAFFLES.
One quart of milk, six beaten eggs, quarter of a
pound of sugar, quarter of a pound of butter, a pound
and a half of flour.
Heat the waffle-iron, grease it thoroughly, fill one
side, close, and lay it on hot coals. After a few min-
utes lay it upon the other side. As fast as baked put


64
PRACTICAL COOK BOOK.
them in a covered dish, and, before sending them to the
table, dip à few spoonfuls of cream and sugar upon each
one. If you have not an iron, bake them on a griddle.
Make them the size of a small breakfast plate, butter
and sugar each one, and place them one above another.
Cut them through the centre, then in triangular shaped
pieces.
WHIGS.
Rub together to a cream half a pound of sugar and
six ounces of butter, add three well-beaten eggs, a pint
of milk, a tea-spoonful of cinnamon or a little nutmeg,
a cup of yeast, two pounds of flour. When light,
bake in small cups.
PUFFITS. sed etiam in villalat
Oné pint of milk, two table-spoonfuls of sugar, a
piece of butter the size of an egg, two eggs well beat-
en, a tea-spoonful of soda, two of cream tartar, and a
quart of flour. Bake in muffin-rings.-
DROP CAKES.
Take a pint of sweet cream, three well-beaten eggs,
a little salt, and thicken with rye or Graham flour, un-
til a spoon will stand upright in it. Bake in muffin-
rings in the oven, or in small scalloped tins, or drop
them on buttered paper.
EBEL RODE APPLE SHORT CAKE.
Make soda biscuit, roll half an inch in thickness, and
bake in a round tin. Stew sour apples; if quite tart,
sweeten them a little, split the cake, butter each half,
spread with the apple, place them together, and serve
hot.
STRAWBERRY SHORT CAKE.
Make soda or cream biscuit, roll three cakes half an
inch in thickness, place them one above another, and
bake quickly. Prepare two quarts of very ripe straw-


PRACTICAL COOK BOOK.
65
berries with cream and sugar, as for the table, or with
sugar only, if you have not cream, separate the cakes
with a broad-bladed knife, butter, and spread each one
thickly with berries, and place them together again.
To be eaten warm. This is a favorite dish for dessert
or tea.
Raspberry short-cake is made in the same manner.
ALBANY BREAKFAST CAKES.
Ten beaten eggs, three pints of milk, quarter of a
pound of butter, two tea-spoonfuls of salt, half a tea-
spoonful of saleratus, and white Indian meal to make
a thick batter. Butter small oval tins, holding near a
pint each, fill them two thirds full, and bake half an
hour.
FRITTERS.
One pint of sour milk, one egg, a little salt, a tea-
spoonful of saleratus, and flour to form a batter suffi-
ciently thick to drop from a spoon without running.
Fry in hot lard, a small spoonful in each one.
APPLE FRITTERS.
One pint of sweet milk, two eggs, the whites and
yolks beaten separately, and flour to make a thin bat-
ter. Slice some tender apples, not very thin, drop in a
piece at a time, take it out with a spoonful of batter,
and fry. Sift powdered sugar over them while warm.
Very nice for dinner.
SWEET POTATO PONE. (Miss Leslie.)
Stir together to a cream, three quarters of a pound
of butter and as much white sugar, add eight eggs
beaten until quite light, a tea-spoonful of saleratus dis-
solved in a gill of sour milk, à pound and a half of
grated sweet potatoes, and two table-spoonfuls of gin-
ger. Bake in a buttered pan four hours. To be eaten.
fresh.


PRACTICAL COOK BOOK.
67
alone, adding a few spoonfuls of Indian meal to brown
them.
Leave a cup of batter to raise the next ones, and
they will be better than if mixed with yeast each time.
Once a week wash and scald the batter-pail, and start
them anew..
WHEAT CAKES.
Take a quart of sour milk or buttermilk, a tea-spoon-
ful of saleratus, or sufficient to cause it to foam and
taste sweet, a tea-spoonful of salt, and flour to make
rather a thin batter. Try a spoonful on the griddle,
if too thin to turn easily add a little more flour, more
milk if too thick; the thinner the more tender they
will be. They are sometimes made with sweet milk
and eggs, but are less light and tender than if made
with sour milk.
WHEAT CAKES WITH YEAST.
Take a quart of sweet milk, half a cup of yeast, a
tea-spoonful of salt, and flour to make a thick batter.
When light, add half a tea-spoonful of saleratus, and
thin to the proper consistence with milk or water.
Light bread sponge thinned makes nice cakes, but is
not always at hand. When light, add one egg.
CORN MEAL CAKES.
Take a quart of sour milk, and sufficient soda or sal-
eratus to cause it to foam, a tea-spoonful of salt, two
eggs, half a cup of flour, and meal to make a batter
stiff enough to bake well.
ANOTHER.
One quart of sweet milk, three eggs, a little salt,
half a tea-spoonful of soda dissolved in a little sour
milk, or a tea-spoon of cream tartar, and meal to bake
well.


PRACTICAL COOK BOOK.
WHEAT AND INDIAN CAKES.
One quart of buttermilk, a tea-spoonful of soda, a
tea-spoonful of salt, a cup and a half of Indian meal
scalded and cooled, and flour to make as stiff as neces-
sary.
EXTRA NICE CORN CAKES.
One pint of sweet cream, two eggs, two table-spoon-
fuls of flour, half a tea-spoonful of salt, and meal to
make a very thin batter, no thicker than the cakes can
be baked.
ANOTHER, VERY NICE.
Take a pint of sour cream, and soda to cause it to
foam, half a tea-spoonful of salt, two table-spoonfuls of
flour, and meal to form a very thin batter.
CORN CAKES.
Grate a quart of young sweet corn, or cut it from
the cob with a sharp knife, add two tea-cups of milk,
two eggs, a tea-cup of flour, a little salt and pepper.
Bake on a griddle, a spoonful in a cake.
RICE CAKES.
Half a pound of soft-boiled rice, a quart of sweet
milk, quarter of a pound of butter, six eggs, and flour
to make a thin batter
BREAD CAKES.
Soak half a pint of bread crumbs in a little milk or
water until very soft, add a pint of lukewarm milk,
half a cup of yeast, a little salt, and flour to make a
thín batter. When light add an egg, and half a tea-
spoonful of soda.


PRACTICAL COOK BOOK.
CRUMPETS.
Take a piece of light bread dough, large enough to
fill a quart bowl; work into it half a cup of butter,
three beaten eggs, and milk to make a thick batter.
When light, bake as griddle cakes, or in a shallow but-
tered pan.
tal TOAST.
Cut the bread in rather thin slices, brown both sides,
dip it quickly in and out of boiling water, and spread
it with plenty of butter
He MILK TOAST.
1987
Melt a large piece of butter in a pint of cream or
milk, dip the slices in it as fast as toasted, and when
all are done, pour over them the remainder. Serve as
hot as possible and immediately, as the toast absorbs
the cream very rapidly.
TOAST FOR AN INVALID.
Moisten it with boiling water, spread it with sweet
cream, and add a trifle of salt.
en DIRECTIONS FOR MAKING CAKE.
An important thing in making cake is, that all the
ingredients are good ; with poor flour, rancid butter,
stale eggs, or dark-colored sugar, the most experienced
cook will meet with poor success.
Powdered sugar is best for sponge or delicate cake,
granulated or white coffee is as good for other kinds;
for fruit cake, sugar gingerbread, or cookies, light yel-
low brown is as good.
New Orleans syrup is best ; there are other kinds
which are very good.
The eggs should be fresh, and in summer placed in
cold water a few minutes before being broken. Beat
the yolks and whites separately for all kinds of cake

240


70
PRACTICAL COOK BOOK.
except cookies and ginger cake ; in separating them
be careful that none of the yolk is mixed with the
white, as the least particle will prevent their beating
to a foam. An earthen pudding-dish is better to make
cake in than tin, unless it is new or very bright. Be-
fore attempting to put the ingredients together, weigh
or measure each one, break the eggs, have the fruit at
hand ready prepared, the spices ground, the flour sift-
ed, and the pans buttered, with white paper in the
bottom to guard against burning.
Rub the butter and sugar together to a cream, add
the yolks well beaten, then the whites beaten to a stift
froth, then the flour, a little at a time. When cream
or milk is used, add half the flour, then half the milk,
the remainder of the flour, and, lastly, the saleratus
dissolved in the remaining milk; when no milk is used,
rub the saleratus or soda through the butter; put the
cream of tartar in the flour. Seed and chop the raisins,
wash the currants in several waters, look them care-
fully over, and dry them; slice the citron as thin as
possible, and cut it in small pieces. Soak the raisins
in brandy to prevent their settling, or mix them with
the flour, or put a part of the cake in the pan and stir
them in the remainder of the cake, reserving a few to
sprinkle upon the top. Blanch almonds by pouring
boiling water upon them; pound them in a mortar
with a little rose water, extract of lemon, or sweet
cream.
All kinds of cake are improved by stirring except
sponge, this must be very lightly stirred while putting
in the flour, and just as little as possible; hard stirring
renders it less light and delicate ; put it in the oven
immediately. Do not allow any kind of cake to stand
after you cease stirring it. To ascertain if a loaf is
done, stick a splint from a clean broom through the
centre; if none adheres it is done. If it is likely to
become too brown, cover it with a paper; cake con-


PRACTICAL COOK BOOK.
71
taining syrup is more likely to burn than that made
with sugar. Lemon, bitter-almonds, and rose, are
favorite flavorings, and a little of each is very nice.
ICING.
Beat the whites of three fresh eggs with half a pound
of the nicest white sugar until you can turn the dish
over without their slipping off. Add the juice of a
lemon, a tea-spoonful of corn-starch, and, for cocoanut
cake, a little of the cocoanut reserved from the cake.
TO ICE A LOAF.
Turn over the basin in which it was baked, set the
cake upon it, and let it cool. Spread the icing on the
sides first with a broad-bladed knife, and smooth it
with another dipped in cold water. Heap in the cen-
tre as much as you think will cover it, and smooth it
in the same manner, evenly over the whole surface.
Set it in a very moderately warmed oven for a few
minutes to dry, and attend to it closely that it may not
become in the least yellowed. Cakes, to be nicely iced,
should be baked in pans with straight sides.
Never ice a loaf for any length of time before it is
wanted; the icing will become moist and discolored.
- Ornamental frosting is made the same, and put on
with a small syringe, in designs to please the eye.
Put a plain coat on at first, and let it become perfectly
dry before ornamenting it. Practice is required to do
it well, and, unless one has acquired the art, it is best
to have it done at a confectioner's.
FRUIT CAKES.
BLACK CAKE.
One pound of butter, one of sugar, one of flour, ten
eggs, half a cup of sour cream, a gill of wine, one of
brandy, one of rose water, the juice and grated yellow


72
PRACTICAL COOK BOOK.
rind of a lemon, half a pound of blanched and pound-
ed sweet almonds, one dozen bitter almonds, two
pounds of raisins chopped, two pounds of currants,
half a pound of citron, a small tea-spoonful of saleratus,
two table-spoonfuls of cinnamon, one of mace, half a
tea-spoonful of cloves, or spice to the taste. Brown
the flour in a hot oven. :
FRUIT CAKE.
One pound of butter, one of sugar, one of flour, ten
eggs, half a cup of sour cream, two pounds of raisins,
half a pound of citron, a goblet of wine or brandy,
two table-spoonfuls of cinnamon, half a tea-spoonful of
cloves, two nutmegs, a small tea-spoonful of saleratus.
In either of the above recipes the cream may be
omitted; it tends to make the cake more moist, and,
when it can be conveniently obtained, will be found an
improvement.
ANOTHER.
Three quarters of a pound of butter, one pound two
ounces of sugar, one pound of flour, ten eggs or the
yolks of twenty, two pounds of raisins, two of cur-
rants, one of citron, a table-spoonful of cinnamon, one
of mace, a tea-spoonful of cloves, a large wine-glass of
brandy.
ANOTHER.
One and a quarter pounds of butter, one of sugar,
one of flour, ten eggs, four pounds of raisins, one cup
of molasses, half a pint of brandy, two table-spoonfuls
of cinnamon, two of mace, one of cloves.
PLAIN FRUIT CAKE.
A cup and a half of butter, three cups of sugar, five
eggs, a cup and a half of sour milk, one pound of rais-
ins, one of currants, quarter of a pound of citron, one
gill of brandy, four and a half cups of flour, three tea-


74
PRACTICAL COOK BOOK.
extract of lemon, half a nutmeg, quarter of a pound
of raisins, quarter of a pound of currants, two ounces.
of citron.
ALMOND CAKE.
One pound of sugar, one pound of flour, the yolks
of twelve eggs and the whites of nine, half a pound of
sweet almonds blanched and chopped fine; half a doz-
en bitter ones blanched and pounded to a cream with
a little rose water; one table spoonful of thick sweet
cream.
Beat the yolks of the eggs very light, add the sugar,
then the whites beaten to a foam, the cream, the
almonds, and lastly the flour.
POUND CAKE,
One pound of butter, one of sugar, one of flour, ten
eggs; flavor with bitter almonds. Much improved by
adding two or three table-spoonfuls of sweet cream.
WOODBRIDGE CAKE.
Two cups of butter, three of sugar, one of sour
cream, five cups of flour, five eggs, one pound of rais-
ins, one nutmeg, one tea-spoonful of saleratus.
. SILVER CAKE.
Whites of twelve eggs, three quarters of a pound of
butter, three quarters of a pound of sugar, eleven
ounces of flour, five table-spoonfuls of sweet milk,
half a tea-spoonful of soda, one of cream tartar, juice
of a lemon.
GOLDEN CAKE.
Yolks of twelve eggs, three quarters of a pound of
sugar, three quarters of a pound of butter, thirteen
ounces of flour, five table-spoonfuls of sweet milk, half
a tea-spoonful of soda, one of cream tartar, grated yel-
low rind of a lemon.
e
button


PRACTICAL COOK BOOK.
LEMON CAKE.
One tea-cup of butter, three of loaf sugar, five eggs,
a cup of sweet milk, one tea-spoonful of saleratus, the
juice and grated rind of a lemon, four cups of flour.
FRENCH LOAF CAKE.
A pound and a half of sugar, a pound and a half of
flour, three quarters of a pound of butter, eight eggs,
half a tea-cup of sour cream, a pound and a half of
raisins, a wine-glass of brandy, one nutmeg, one tea-
spoonful of saleratus.
WASHINGTON CAKE.
One pound of sugar, three quarters of a pound of
butter, one and a quarter pounds of flour, four eggs,
half a pint of sweet milk, one tea-spoonful of saleratus,
one wine-glass of brandy, one of wine, two pounds of
raisins, chopped once or twice in two.
COCOANUT CAKE.
One pound of sugar, half a pound of flour, half a
pound of butter, five eggs, one grated cocoanut, re-
serving a little to put in the icing.
WHITE COCOANUT CAKE.
One cup of sugar, one of flour, half a cup of butter,
whites of eight eggs, one cocoanut, a quarter of a tea-
spoonful of soda rubbed in the butter, one of cream
tartar.
ANOTHER.
Half a pound of sugar, half a pound of flour, six
ounces of butter, the whites of eight eggs, half a tea-
spoonful of soda, one of cream tartar, one cocoanut.
COCOANUT POUND CAKE. .
Bake pound cake on long tins, the thickness of jelly
cake. Spread each one with icing, made rather softer


78
PRACTICAL COOK BOOK.
.
Beat the sugar and yolks together, add the cream
tartar or lemon, then the whites beaten stiff, and stir
in the flour as lightly as possible. Bake immediately.
ANOTHER.
One pound of sugar, three quarters of a pound of
flour, twelve eggs, juice of a lemon, and a little salt.
WHITE SPONGE CAKE.
One tumbler of flour, two thirds of a tumbler of
sugar, whites of eight eggs.
CREAM SPONGE CAKE.
One cup of sugar, one and a half of flour, two eggs,
half a cup of cream, half a tea-spoonful of soda, two
small tea-spoonfuls cream tartar.
- JELLY CAKE.
One cup of sugar, half a cup of butter, one and a
half cups of flour, three eggs, two table-spoonfuls of
cream, half & tea-spoonful of soda.
ROLLED JELLY CAKE,
One cup of sugar, one of flour, three eggs. Bake in
thin sheets; spread the jelly on while the cake is hot;
• roll it in a towel for ten minutes.
. CUP CAKE
One cup of sugar, half a cup of butter, half a cup of
sweet milk, a cup and a half of flour, two eggs, half a
tea-spoonful of soda, one of cream tartar, a little nut-
meg or lemon.
PLAIN CAKES.
SPICE CAKE.
One cup of butter, three of sugar, five of flour, one
of sour milk, five eggs, tea-spoonful of saleratus, one


PRACTICAL COOK BOOK.
79
nutmeg, one tea-spoonful of cinnamon, quarter of a
tea-spoonful of cloves.
SODA CAKE
One cup of sugar, half a cup of butter, one cup of
sweet milk, two eggs, one tea-spoonful of soda, two of
cream tartar, flour to make as stiff as cup cake.
SODA POUND CAKE.
One pound of flour, one of sugar, half a pound of
butter, six eggs, one cup of sour milk, one tea-spoon-
ful of soda, half a tea-spoonful cream tartar.
. MEASURE CAKE.
One cup of sugar, half a cup of butter, one of flour,
half a cup of sour milk, one egg, one tea-spoonful of
saleratus, nutmeg or a little grated orange or lemon-
peel.
GRAHAM CAKE.
Two cups of sugar, one of sour milk, one table-spoon-
ful of butter, one tea-spoonful of saleratus, one of salt,
a little nutmeg, Graham flour to make as stiff as cup
cake. To be eaten fresh.
PORK CAKE.
Half a pound of salt fat pork chopped perfectly fine,
a cup and a half of sugar, a cup of syrup, half a pint
of boiling coffee, half a pound of raisins, one table-
spoonful of cinnamon, half a table-spoonful of cloves, «
half a table-spoonful of ginger, half a table-spoonful of
soda, flour to make as stiff as cup cake.
Pour the coffee upon the pork, add the syrup and
sugar, then the saleratus and spices, and the raisins
rolled in flour.
BREAD CAKE.
Two cups of light bread dough, one cup of butter,
two cups of sugar, three eggs, one heaping cup of


PRACTICAL COOK BOOK.
81
FANCY CAKES.
TRI-COLOR CAKE.
One coffee-cup of white sugar, one table-spoonful of
butter, the whites of four eggs, two thirds of a cup of
sweet milk, one cup of flour, half a tea-spoonful of soda,
one of cream tartar.
Make another cake the same, with the yolks, and
another, with red sand instead of sugar. Bake in bars.
Put in first the pink cake, then the white, then the yel-
low. Ice.
MARBLE CAKE.
Whites of eight eggs, two cups of white sugar, two
and a half cups of flour, half a cup of butter, half a
cup of sour milk, half a tea-spoon of soda, one of cream
tartar.
Make in two pans, half the recipe in each, substi-
tuting in one a cup of red sand instead of sugar. Bake
in a bar. Put in the white cake, then the pink; when
baked it will be in waves of pink and white. Ice.
Both this and tri-color cake are very pretty to put
in a basket, but quite plain.
LEOPARD CAKE.
Make half the recipe for plain black cake, and the
one for measure delicate cake; bake in a long and nar-
row bar.
Put in first a spoonful of black cake, then one of
delicate, and thus alternately the length of the bar;
leave no space between.
Begin the next row with the delicate cake; make
three rows the length of the bar, then three in depth,
the one kind dropped always upon the other. When
baked it will be prettily spotted. Ice.


PRACTICAL COOK BOOK.
MERANGUES.
Bake sponge-cake in sheets, cut as for the table,
spread with raspberry jam, and ice. Set them in the
oven until slightly browned. To be eaten fresh.
CREAM CAKES.
Bake mountain cake in patty pans, when cold cut a
square piece from the center of each, take out carefully
a portion of the inside, fill with whip-cream, cover
with a thin slice of the cake, nicely fitted, and ice. Or
fill with mock-cream, prepared thus :
Boil half a pint of milk in water. Beat three eggs
with a cup of sugar, add half a cup of flour, and a
small piece of butter. Add the milk boiling, flavor,
set it again in the water, and stir it until it thickens.
Let it become cool before using.
CREAM CAKE.
Six eggs, two cups of sugar, two of flour, one small
tea-spoonful of soda dissolved in a little milk, two of
cream tartar.
Bake on three pie plates, split, and spread with
mock-cream, (to prepare which see the above recipe.)
Make two loaves, three tiers in each.
. CHESS CAKES.
Line patty pans with puff-paste, lay in a few pieces
of sliced citron. Rub together half a pound of white
sugar and a quarter of a pound of butter, add the
yolks of four well-beaten eggs. Put half a table-
spoonful in each patty, and bake quickly a light
brown.
COOKIES, ETC.
JUMBLES.
Four eggs, three cups of sugar, one cup of butter,
half a nutmeg, one tea-spoonful of saleratus dissolved
in a very little warm water.


PRACTICAL COOK BOOK.
83
Make them soft as possible, roll thin, cut them
round with a hole in the center, and strew them with
white sugar.
These will keep a great length of time, and age im-
- proves them
PLAIN JUMBLES.
One cup of butter, one of sour cream, two of sugar,
two eggs, half a tea-spoonful of saleratus, a little nut-
meg. Mix soft; roll thin.
COOKIES.
One cup of sugar, two thirds of a cup of butter, half
a cup of sour cream, two eggs, half a tea-spoonful of
soda, nutmeg, flour sufficient to roll.
ANOTHER.
One cup of butter, two of sugar, one of sweet milk,
one egg, one tea-spoon of soda, two of cream tartar,
three and a half cups of flour.
CREAM COOKIES.
One piņt of sour cream, one of sugar, a piece of but-
ter half as large as an egg, a tea-spoonful of soda, a
little nutmeg, flour sufficient to roll.
WATER COOKIES.
Twenty ounces of flour, ten of sugar, six of butter,
one gill of water, one tea-spoonful of soda, one of car-,
away.
PLAIN COOKIES.
Half a pint of sour milk, soda sufficient to cause it
to foam, balf a pint of butter or nice drippings, two
eggs beaten stiff with sugar, nutmeg or cinnamon,
flour sufficient to roll.


PRACTICAL COOK BOOK.
85
'spoonful of soda, a little nutmeg, cinnamon, or allspice.
When thoroughly light, cut in small diamonds.
CRULLERS.
Four table-spoonfuls of sugar, four of butter, four
eggs. Mix stiff, roll thin, cut them round with a hole
in the center, and gash the edges with a sharp knife.
ANOTHER.
Six table-spoonfuls of sugar, six of milk, four eggs, a
piece of butter twice as large as a small egg, two tea-
spoonfuls of soda, four of cream tartar, half a nutmeg,
flour sufficient to roll.
SOFT GINGER CAKE.
Two cups of syrup, two table-spoonfuls of sugar, two
eggs, one cup of butter, a small tea-spoonful of saleratus
dissolved in a cup of warm water, flour to make as
stiff as cup cake, ginger or cinnamon to the taste.
ANOTHER.
One cup and a half of syrup or nice molasses, half a
cup of sugar, three quarters of a cup of butter, two
eggs, one cup of sour milk, one tea-spoonful of soda,
two of ginger, flour to make as stiff as pound cake.
ANOTHER.
One cup of butter or two thirds of a cup of nice
drippings, one cup of syrup, half a cup of sugar, two
eggs, half a cup of sweet milk, one tea-spoonful of soda,
three tea-spoonfuls of ginger, three cups of flour.
HARD GINGER CAKE.".
A cup and a half of syrup, half a cup of butter, a
heaped tea-spoonful of soda dissolved in two thirds of
a cup of warm water, one tea-spoonful of ginger. Mix
soft, roll thin, and bake in sheets.
.


PRACTICAL COOK BOOK.
ALUM GINGER CAKE.
Two cups of syrup or molasses, one of butter, one of
sour milk, two eggs, one tea-spoonful of powdered
alum dissolved in a little warm water, two table-spoon-
fuls of ginger, two tea-spoonfuls of soda. Mix rather
soft, roll thin, and bake in sheets ten or fifteen min-
utes.
GINGER SNAPS.
One cup of syrup, one of sugar, one of butter, one
table-spoonful of ginger, one of saleratus. Mix rather
stiff and roll them thin."
ANOTHER.
One cup of syrup, half a cup of sugar, three quarters
of a cup of butter, one tea-spoonful of alum dissolved
in half a cup of warm water, two tea-spoonfuls of soda,
one table-spoonful of ginger, half a table-spoonful of
cinnamon, half a tea-spoonful of cloves. Mix very
soft.
GINGER COOKIES.
One cup of molasses, half a cup of sugar, one cup of
butter, half a cup of sour milk, two tea-spoonfuls of
saleratus dissolved in a little hot water and added im-
mediately, nearly half a cup of water, one large table-
spoonful of ginger the last thing, and sufficient flour to
roll.
GINGER NUTS.
Two cups of molasses, one of butter or nice drip- -
pings, one table-spoonful of saleratus dissolved in a lit-
tle warm water, two table-spoonfuls of ginger. Mix
stiff; cut in thin, round cakes..
PLAIN MOLASSES COOKIES.
One pint of molasses, one cup of butter, one egg,
half a tea-spoonful of alum dissolved in half a cup of


PRACTICAL COOK BOOK.
- 87
warm water, two tea-spoonfuls of soda, flour sufficient
to roll.
PASTRY.
In making pastry no written directions can supply
the place of experience; the few here given are design-
ed particularly to aid beginners. Lard makes a more
delicate and flaky paste than butter, but some persons
prefer to use equal parts of each ; never melt either,
but rub it through the flour with the hand, until it is
in small lumps rather larger than a pea. When lard
only is used, a little salt is necessary. Wet it with
very cold water; in summer with ice-water; use only
sufficient to moisten it. Mix it very soft and as little
as possible ; do not knead it; the colder it is kept the
better. Divide the paste, as the upper one requires
more shortening than the under. Roll it out, spread
with lard, sprinkle a little flour over it, fold it up, roll,
and spread again ; doing thus two or three times will
make it very flaky. Pies made of juicy fruits or ber-
ries, also those having but one crust, require a thicker
paste than others; except for such, an eighth of an inch
is a very good rule. Wet the edge of the under-crust,
and dust a little flour upon it; this will form a paste
and cause the edges to adhere; cut small openings,
plain or fanciful, for the escape of the steam, and place
an extra roll or strip round the edge for a finish. Bake
as soon as filled or the under paste will be made heavy.
Pies of cherries, currants, or berries should be baked
in deeper plates than others, that the syrup may not
be lost by boiling out.
PUFF PASTE,
One and a quarter pounds of flour, one pound of
butter. Rub one third of the butter with two thirds
of the flour, add the beaten white of an egg, and ice-
water to moisten it sufficiently to roll out. Sprinkle a


88
PRACTICAL COOK BOOK.
.
part of the remaining flour upon the board, cut the
butter in small pieces, lay them upon the flour, dredge
them with flour, roll them out thin, and lay each piece
by itself on a floured plate. Roll the paste very thin,
cover it with pieces of the butter, fold it up, roll it
again, and repeat this process until the butter and flour
are all used. Roll it the last time a quarter of an inch
in thickness. Bake quickly.
RICH PASTE.
One pound of flour, a piece of lard the size of an
egg, a little salt, and sufficient cold water to moisten.
Roll it out, spread it with lard, dredge a little flour
upon it, fold it up, and roll it lightly again; spread it
thus two or three times and you will have nice and
flaky paste.
NICE PLAIN PASTE.
One pound of flour, half a pound of lard, half as
much water, and a little salt.
PLAIN PASTE.
Allow a table-spoonful of lard to each handful of
flour, and a very little saleratus dissolved in water suf-
ficient to mix it.
PLAIN MINCE PIE.
One bowl full of meat, two bowls of apple, half a
bowl of suet, one cup of raisins, a glass of brandy or
wine, one bowl of sugar or half syrup, spice to the
taste, and sweet cider or water to moisten.
MINCE PIE.
Nine pounds of sour apples, four pounds of beef,
two pounds of suet, five and a half pounds of seeded
raisins, two lemons, two oranges, one quart of brandy
or alcohol, one of sweet cider, (or water to moisten,)
ten nutmegs, a quarter of a pound of cinnamon, one


PRACTICAL COOK BOOK.
89
tea-spoonful of cloves, one tea-spoonful of allspice, a
table-spoonful of pepper, (if you like,) and sugar to
make it very sweet.
· Boil and salt the meat, chop it very fine, chop the
suet and apples, the lemons and oranges, and the rais-
ins, reserving a part to put in whole after the pies are
filled. Line the plates with a rich paste, fill, cover,
and bake.
IMITATION MINCE PIÉ.
One cup of vinegar, one cup of molasses, one cup of
sugar, four cups of water, one cup of chopped raisins,
four eggs, three soda crackers rolled fine, a piece of
butter the size of an egg, a wine-glass of brandy, (if
you choose,) two tea-spoonfuls of cinnamon, one of all-
spice, half a tea-spoonful of cloves, one tea-spoonful of
soda.
APPLE PIE.
Slice sour juicy apples very thin, fill the paste not
quite even full, and distribute the pieces as evenly as
possible. Add half a cup of sugar, some small pieces
of butter, two or three table-spoonfuls of water, a little
nutmeg, and a tea-spoonful of flour; cover, and bake
moderately three quarters of an hour.
ANOTHER.
Line a plate with paste, put in the apple, cover, and
bake until the apple is done. Slide off the upper crust
carefully with a knife, add a small piece of butter, a
little nutmeg or lemon, and sugar to the taste. Mix
with a silver spoon, and replace the paste.
Pies made thus are much better, and require less
sugar, as nothing is lost in baking.
DRIED APPLE PIE.
. Soak the apples, and stew them perfectly soft, add-
ing a little lemon or orange peel, if convenient. Press


90
PRACTICAL COOK BOOK,
them through a colander, sweeten to the taste, allow a
piece of butter the size of a walnut for each pie, and a
Îittle nutmeg. If too thick, add a little water or milk.
Bake with one crust, and finish the top with narrow
strips of paste.
SWEET APPLE PIE.
Pare and grate four large sweet apples, add a quart
of sweet milk, two eggs, one cup of nice sugar, and
nutmeg to the taste. Bake as pumpkin.
This quantity is sufficient for two round pies.
APPLE MERINGUE.
Stew sour apples, sweeten to the taste, add a small
bit of butter, and flavor with lemon. Line a plate
with nice pastry, fill and bake.
Beat the whites of two eggs to a foam, flavor and
sweeten a little, spread it upon the pie, and replace it
in the oven until very lightly browned.
PIE PLANT OR RHUBARB PIE,
Peel and cut the stalks in small pieces, add a very
little water, and stew; sweeten to the taste, add three
beaten eggs, a small piece of butter, and dredge in a
table-spoonful of flour. Bake with one paste.
ANOTHER.
Prepare the plant in the usual manner, allow one
small orange, peeled and sliced thin, and a cup of sugar
to a pie, or two large oranges for three pies. No
water is necessary, the juice from the plant moistens
sufficiently. Cover and bake three quarters of an hour.
PINEAPPLE PIE.
Grate the fruit, and to each cupful add half a cup of
powdered sugar. Line a plate with rich or puff paste,
finish the edge handsomely, fill, and bake half an hour.
Beat the whites of two eggs to a stiff foam, add a


92
PRACTICAL COOK BOOK.
sugar, if the plate is large and deep, if not, two thirds
of a cup. Dredge in a table-spoonful of flour, add a
table-spoonful of water, cover, and bake three quarters
of an hour.
RASPBERRY.
Make the same as whortleberry.
LAWTON BLACKBERRY.
Line a plate with paste; commence in the centre,
and lay the berries around in rows, nearly to the edge,
one layer only; add a small cup of sugar, dredge in a
table-spoonful of flour, add one of water. Place a nar-
row strip of paste round the edge, cover, and bake
half an hour.
TOMATO PIE.
Slice very thin, tomatoes which have just begun to
turn; lay them evenly in the paste, and cover with
sugar. Add a very little tartaric acid or lemon juice,
flavor with grated lemon-peel or cinnamon, cover with
strips of paste, bake half an hour. ,
DRIED PEACH PIE.
Stew the fruit until perfectly soft; let it be moist,
but not very juicy, add sugar sufficient to make it very
sweet. Bake with two pastes three quarters of an
hour.
CHERRY PIE.
Pit the cherries, and allow a cup of sugar for a pie.
Put in a layer of fruit, and one of sugar, until the plate
is nearly full ; dredge in a table spoonful of flour,
cover, and bake immediately.
PUMPKIN PIE.
Pare and stew the pumpkin (cut in small pieces,)
until soft and dry, stirring it often to prevent it burn-
ing. Rub it through a colander, and add milk to


94
PRACTICAL COOK BOOK.
of water, two table-spoonfuls of melted butter, two of
flour. Bake half an hour.
Beat the whites of the eggs to a stiff foam, add half
a cup of sugar, spread it over the top, and let it dry in
the oven, but not brown.
ANOTHER.
Three grated lemons, three eggs, three cups of sugar,
three, of water, a quarter of a pound of butter. Bake
half an hour.
MOCK LEMON PIE.
One cup of grated cracker, one and a half cups of
water, one and a half cups of sugar, two eggs, two ta-
ble-spoonfuls of melted butter, one tea-spoonful of tar-
taric acid, the juice of half a lemon, or three tea-
spoonfuls extract of lemon. One paste.
GOOSEBERRY PIE.
Stew, and sweeten to the taste. Place narrow strips
of paste across the top diagonally. Bake half an hour.
SILVER PIE,
Peel and grate one large white potato, add the juice
and grated rind of a lemon, the beaten white of one
egg, one cup of white sugar, one, of cold water. Bake
in a nice paste. Beat the whites of three eggs stiff,
add half a cup of sugar, and flavor with lemon. Spread
it on the pie, and brown very lightly. Just before
taking it to the table lay on small pieces of jelly or jam.
To be eaten fresh.
.. TARTS.
Make a rich paste, or puff-paste, roll it thin, and cut
in small rounds, twice as many as you wish tarts. Cut
a small round from the centre of half of them, so as to
leave a circular rim of paste. Lay a ring on each
round, press the edges together, and brush them light-


PRACTICAL COOK BOOK.
as possible. The water must boil when the pudding
is put in, and until it is taken out, or it will be made
heavy; turn it often during the first hour. If it be-
comes necessary to add water, use that which is boil-
ing; cover the kettle to confine the steam. If a form
is used do not let the water reach the top of it. When
the pudding is done plunge it quickly in cold water,
and turn it out immediately. It should remain in the
form or bag until ready to serve. For baking puddings
an earthen dish is best.
BOILED INDIAN PUDDING.
One quart of sour milk, two tea-spoonfuls of saleratus,
half a tea-spoonful of salt, one egg, one cup of flour,
one cup of fruit, or half a dozen sliced sweet apples,
corn meal to make as thick as griddle cakes, sugar to
the taste. Boil three hours.
BAKED INDIAN.
One quart of milk, eight table-spoonfuls of corn meal,
four of sugar, six eggs. Rub the meal smooth in a
little of the milk, scald the remainder, add the meal
and sugar, and, when cool, the eggs. Bake three quar-
ters of an hour.
ANOTHER.
One quart of milk, two eggs, half a cup of nice syrup,
half a cup of meal, two table-spoonfuls of melted butter,
one table-spoonful of ginger, one tea-spoonful of salt.
Scald the milk, beat the eggs, and stir them mixed
with the remaining ingredients, in the scalding milk.
Bake two hours.
ANOTHER, (WITHOUT EGGS.)
One quart of scalding milk, seven heaped table-
spoonfuls of meal, two table-spoonfuls of butter, two of
ginger or cinnamon, or one of each, one cup of sýrup,
half a tea-spoonful of salt. Just before putting it in
the oven pour in a cup of cold water.' Bake one hour.


100
PRACTICAL COOK BOOK.
,
grated rind of a lemon and the rice. Bake until it
thickens, but do not let it brown.
Beat the reserved whites with a cup of sugar, add
the juice of a lemon, spread it over the top, and bake
a delicate brown.
ANOTHER.
Two cups of boiled rice, three of milk, two eggs, -
five table-spoonfuls of sugar, one table-spoonful of melt-
ed butter, a cup of raisins, if you choose, half a nutmeg.
Bake half an hour.
STEAMED BATTER.
One quart of sour milk, one tea-spoonful of saleratus,
two eggs, one cup of sugar, one of fruit, half a tea-
spoonful of salt, flour to make a stiff batter. Steam
two hours. For a small family half the recipe is suffi-
cient.
SNOW-BALLS.
Swell half a pound of rice in water, until tender;
drain it, and divide it in five or six parts. Pare, and
take the cores from as many apples, without dividing
them; fill with sugar and cinnamon. Roll each apple
in one part of the rice, tie them in separate cloths, and
steam or boil one hour. Serve with sauce.
POOR 'MAN'S PUDDING,
Put one cup of unboiled rice in two quarts of milk,
add three quarters of a cup of sugar, a small piece of
butter, two table-spoonfuls of flour dissolved in a little
of the milk, and nutmeg.
Bake slowly two and a half or three hours, and stir
often from the bottom, during the first hour.
SAGO.
One quart of milk to four table-spoonfuls of sago.
Wash the sago, and put it with the milk in a tin pail;
set the pail in a kettle of hot water; stir often from
:


PRACTICAL COOK BOOK.,
101
the bottom, and, when swollen, add half a tea-spoonful
of salt, and four eggs beaten with four table spoonfuls
of sugar, and flavor to the taste. Pare; and take the
cores from eight or nine tart apples, fill with sugar and
nutmeg, or the grated rind of a lemon, put them in a
pudding-dish, add the sago, and bake until the apples
are done. Serve with cream and sugar, or a nice
sauce.
CRACKER.-'.
Three soda crackers rolled, three eggs, one quart of
milk. Bake half an hour; serve with wine sauce.
STALE CAKE.
One quart of sweet' milk, the yolks of three eggs;
sweeten to the taste and flavor. Pat it in a pudding-
dish, lay in four or five thin slices of stale cake, and
bake twenty minutes. Beat the whites of the eggs
with a little sugar, flavor, spread it over the top, and
brown lightly. To be eaten cold. ,
Or place pieces of sponge-cake in the bottom of the
dish, cover, add the custard, and finish the same.
FAVORITE PUDDING.
One cup of sugar, half a cup of milk, one egg, two
table-spoonfuls of melted butter, two cups of flour, half
a teaspoonful of soda, one of cream tartar, nutmeg, or
flavoring to the taste. Put raspberry jam in the bot-
tom of the dish an inch or more in depth, put in the
pudding, and bake. Turn it from the dish, and send
it to the table with the jam on the top. Serve with
wine sauce.
PUFF PUDDING.
One pint of milk, three eggs, nine table-spoonfuls of
flour, one tea-spoonful of salt. Pour the milk upon
the flour scalding hot, and stir until free from lumps ;
when cool, add the eggs beaten to a foam. Bake
half an hour in cups, and take from the oven imme-


102
PRACTICAL COOK BOOK.
diately to the table. Serve with cream and sugar, or
wine sauce.
CHERRY.
Take one pint of sour milk, one tea-spoonful of salera-
tus, four eggs, a piece of butter half as large as an egg,
flour to make as stiff as biscuit. Roll it thin, spread
with cherries, roll it up, press the edges closely to-
gether, and boil in a bag one hour. Serve with sauce.
ANOTHER,
Place three or four layers of cherries in the bottom of
a dish, sprinkle in a cup of sugar, and add a few small
bits of butter.
Take two cups of sour cream, two eggs, one tea-
spoonful of saleratus, a little salt, and flour to make a
thin batter. Bake half an hour. Serve with sauce.
COCOANUT.
Beat eight eggs, reserving the whites of three. Add
sugar until they will fall from a spoon in a mass, a
quart of milk, one cocoanut grated, and the grated
rind of a lemon, or extract. Beat the whites reserved
with half a cup of sugar, and finish as previously di-
rected.
ANOTHER.
One quart of milk, four eggs, one grated cocoanut,
a little nutmeg, and sugar to the taste.
CHANTILLA PUDDING.
Saturate a sponge cake with white wine, pour over
it a nice boiled custard, and finish with whip cream or
the beaten whites of eggs. flavored and dropped for a
moment on boiling milk.
GERMAN PUFFS.
Blanch a quarter of a pound of almonds, rub them
smooth in a mortar with a little rose-water or cream,


PRACTICAL COOK BOOK.
103
add one pint of sweet cream, four well-beaten eggs,
six ounces of sugar, two ounces of butter, two table-
spoonfuls of flour, a little nutmeg. Bake in patty pans
or cups half an hour. Serve with wine sauce.
YACHT PUDDING.,
Soak slices of stale bread in a custard until thorough-
ly saturated, fry them in equal portions of butter and
nice lard. Serve with wine sauce.
LEMON PUDDING.
Three table-spoonfuls of powdered cracker, eight ta-
ble-spoonfuls of sugar, six eggs, one quart of milk, a
piece of butter the size of a butternut, the juice and
grated rind of one lemon. Stir it occasionally at first,
to prevent it settling. Frost the top with the whites
of three eggs, and brown lightly.
ORANGE PUDDING.
One quart of milk, eight eggs, one small tea-cup of
rolled cracker, one small cup of sugar, half a cup of
butter, one wine-glass of wine, two grated fresh
oranges, or the juice and chopped peel. Rub the but-
ter and sugar to a, cream, add the wine and oranges,
the eggs beaten to a foam, the whites separately, the
milk, and the cracker.'
Bake in a deep dish lined with puff-paste, half an
hour.
LADY HUNTINGTON.
. One quart of milk, four eggs, four heaped table-
spoonfuls of flour. Rub the flour smooth in a part of
the milk, strain, and mix with the beaten eggs. Flavor
the milk, put it in a pail, and set it in a kettle of hot
water; when the milk boils stir in the eggs, and
boil for a minute, stirring very briskly. Put it imme-
diately in a pudding-dish wet in cold water. Put half
a cup of white sugar in two thirds of a cup of wine,


- 104
PRACTICAL COOK BOOK.
and pour over it just before sending it to the table; or
sift over the sugar, and serve with cream. To be
served cold.
CORN-STARCH.
One quart of milk, four table-spoonfuls of corn-starch,
three spoonfuls of sugar, half a tea-spoonful of salt.
Dissolve the starch in a little of the milk, and add the
salt. Flavor the remainder of the milk to the taste, add
the sugar, put it in a pail in a kettle of hot water, and
when it boils add the starch; stir it briskly until it
thickens, and pour it immediately into a wet mould or
deep dish. Serve cold with cream and sugar, or with
a plain boiled custard and a little jelly or jam.
MOCK CORN-STARCH.
One quart of milk, five table-spoonfuls of flour, half a
tea-spoonful of salt, two tea-spoonfuls extract of lemon,
if you like. Dissolve the flour in a little of the milk,
and strain. Make and serve as corn-starch. If nicely
made, few persons could detect the difference.
FRUIT PUDDING.
Make half the recipe for soda biscuit, roll it thin, and
spread with preserved plums, cherries, currants, goose-
berries, or jam; or any small fresh fruit Roll it up,
close the ends carefully, and boil or steam in a bag
one hour.
BATTER PUDDING.
One cup of sour milk, one tea-spoonful of saleratus,
one egg, one cup of sugar, half a cup of butter, two
cups of flour. Bake or steam.
MINUTE PUDDING.
Rub one egg through a pint of flour until it is in
kernels as small as rice. Put one quart of milk in a
spider, add half a tea-spoonful of salt; when it boils,
stir in quickly the egg, a little at a time; add dry flour


PRACTICAL COOK BOOK.
105
until as stiff as can be conveniently stirred with an iron
spoon. Stir it rapidly for a minute, and it is done.
Serve with cream and sugar, or sauce.
.. BIRD'S NEST. . .
Pare and take the cores from eight or tên pleasant
tart apples, without dividing them ; fill with sugar.
Place them round in a pudding-dish, and cover with
one quart of rich custard, flavored to the taste. Bake
half an hour, or until the apples are done. Ripe
peaches make a delicious bird's-nest; pare, but do not
remove the pits.
A DELICATE DESSERT.
Lay half a dozen soda crackers in a deep dish ; cover
them with boiling water. In a few minutes they will
be swollen very large. Grate loaf-sugar over them,
and a little nutmeg, and add sufficient sweet cream to
make a nice sauce. A plain boiled custard may be
substituted in place of cream. Very nice and quickly
prepared.
APPLE DUMPLINGS.
Make the crust after the recipe for soda biscuit, but
rather stiffer. Pare and core sour apples, wrap each
one in a piece of the dough rolled near a quarter of an
inch in thickness in the center, the edges thinner, that
the crust may not be thicker where it is lapped than
elsewhere. Steam one hour, or bake. Serve with
butter and syrup, or sauce.
Or, quarter the apples, fill a soup-plate or shallow
dish, lay the crust over them, and steam until the
apples are done.
BATTER DUMPLINGS.
Make a batter as for steamed puddings, but without
fruit. Butter custard cups, put a spoonful in each, add
a few slices of sour apple, fill with the batter, and steam.
NOTE.-Cold batter or fruit puddings, or dumplings,
may be steamed, and be as good the second day as
the first.


106
PRACTICAL COOK BOOK.
RICE, HOMINY, ETC.
TO BOIL RICE.
Look 'it over and wash it thoroughly. Boil it in
milk, slowly at first, and add more from time to time
as needed; add a little salt. Stir it often and carefully,
so as not to break it. Add a cup of raisins, if you like.
Serve with cream and sugar, or pudding sauce. An
ornamental dish may be made by moulding it in
cups, and putting a little jelly or jam on the top of
each ; serve with cream or plain boiled custard and
sweetmeats.
When it is to be eaten as a vegetable with meat,
boil it in water and allow rather more salt.
FRIED RICE.
Pack boiled rice in a deep dish ; when cold cut it in
slices, and fry brown in butter or lard. Nice for
breakfast.
HOMINY.
Wash it in several waters. Allow two quarts of
water and half a tea-spoonful of salt to each quart of
hominy. Boil it four or five hours, drain it through a
colander, add butter and salt if needed. Send it to
the table hot in an uncovered dish. If to be eaten
with milk, add no more salt than is put in at first.
Slice and fry cold hominy the same as rice.
wollide 3 SMALL HOMINY OR GRITS.
This is prepared in the same manner as large hom-
iny, but requires rather less water to cook it; three
pints is sufficient to allow for a quart.
il CRACKED WHEAT.
Look over the wheat, and grind it very coarsely in
a coffee-mill. Pour cold water upon it, stir it well, let


PRACTICAL COOK BOOK.
107
it settle, and pour off the water. Put a coffee-cup full
in a tin pail, with two cups of water, add a tea-spoonful
of salt, and boil in a kettle of water two hours. Put it
in moulds or cups. To be eaten either cold or warm,
with cream and sugar, or milk.
Turn it out upon a buttered plate, and brown in the
oven, if to be eaten at breakfast. Eat with butter and
sugar, or nice syrup.
PUDDING SAUCES.
WINE OR BRANDY SAUCE.
Two table-spoonfuls of butter, two of flour, one cup
of sugar, half a nutmeg, one pint of boiling water, one
wine-glass of wine or brandy, to the taste.
Rub the flour and butter, together, add the sugar,
nutmeg, and water, set it on the stove, and stir until
it thickens. Add the brandy or wine.
SHERRY. SAUCE.
Rub a cup of sugar and half a cup of butter to a
cream ; add half a pint of brown sherry, and a nutmeg,
if you like.
NICE SAUCE.
Rub a cup of sugar and half a cup of butter to a
cream, add a beaten egg and a cup of boiling water or
milk. Stir it briskly until it thickens, but do not let it
boil. Add, if you choose, wine or brandy; very nice
without either.
PLAIN SAUCE.
Stir together one cup of sugar and half a cup of
butter; add grated nutmeg.
SWEET SAUCE.
One cup of nice syrup, half a cup of sugar, half a
cup of water, butter the size of an egg, one table-


108
PRACTICAL.COOK BOOK.
spoonful of flour, vinegar, or lemon juice, to make it a
pleasant tart. Heat the syrup, sugar, and water to-
gether; when it boils, add the flour rubbed with the
butter, then the vinegar or lemon juice. Stir it until
it thickens. Nice for apple dumplings, or sour fruit
puddings.
FOAM SAUCE.
Stir to a cream one cup of white sugar and a quarter
of a cup of butter, add the juice of half a lemon, or
two tea-spoonfuls of extract, one table-spoonful of
cream, or a little milk. Beat until white and foamy.
CREAM SAUCE.
Sweeten cream to the taste, grate nutmeg over the
top, or flavor with lemon. Nice for any kind of pud-
ding, but particularly for boiled Indian, suet, minute,
corn-starch, or cottage.
TO MAKE SYRUP.
Dissolve two pounds of coffee sugar (or less if you
choose) in a little water. Boil it a few minutes. Very
nice on hot cakes, apple dumplings, or puddings.
SAMP.
This is simply Indian corn very coarsely ground.
Sift the fine meal from it, and wash it in cold water
until the hulls cease to float on the surface. Put it in
plenty of cold water, salt it, let it boil slowly, and stir
it often from the bottom, as it burns very easily. Boil
it three or four hours; add water from time to time, if
needed. It should be as stiff as hasty pudding. Eat
in milk, or with butter and sugar, or syrup.
HASTY PUDDING.
Put a few quarts of water in a kettle, salt it a little,
and, when it boils, stir in sifted Indian meal until quite
stiff; sift it in with the left hand, stirring at the same


PRACTICAL COOK BOOK.
109
.
time with the right, and until free from lumps. Let it
boil slowly for half an hour; stir it frequently. When
done it should be stiff enough to hold a spoon upright.
FRIED PUDDING.
Cut it in slices when cold ; lay them on a griddle in
hot butter or lard; brown both sides. To be eaten at
breakfast with butter and syrup.
MACARONI.
Look it carefully over and wash it ; break it in small
pieces. Put it in a stew pan in just enough water to
cover it, add a little salt. Let it boil slowly until the
water is absorbed, and the macaroni tender. Add a
small bit of butter, and a little cream or milk. Put it
in a baking-dish, cover it thickly with grated cheese,
and bake until nicely browned. Serve with meat.
DESSERTS AND SWEET DISHES.
In making custards, ice-cream, or other sweet dishes,
boil the milk in a tin pail set in a kettle of boiling
water. When it foams, it is sufficiently boiling. The
eggs should be fresh, and beaten until they foam.
PLAIN BOILED CUSTARD.
One quart of milk, four eggs, sugar, and flavoring to
the taste.
BOILED CUSTARD.
One quart of milk, (or one pint of cream and one of
milk,) four table-spoons of sugar, six eggs. Flavor the
milk to the taste, put it in a tin pail in a kettle of boil-
ing water; when it foams stir in quickly the beaten
eggs and sugar; as soon as it begins to thicken, pour
it immediately into a cold dish, otherwise it will curdle.
If you wish it to look very nice, finish the top with a


110
PRACTICAL COOK BOOK.
whip, or with the whites of two or three of the eggs
beaten stiff, and dropped for a moment on the boiling
milk.
STEAMED OR BAKED CUSTARD.
One quart of milk, four, five, or six eggs, as wished
plain or rich; two, three, or four table-spoonfuls of
sugar. Beat the eggs and sugar together, add the
milk, flavor to the taste. Put it in custard cups, and
steam until firm, but not wheyed. Or bake moder-
ately in cups or a single dish. If baked quickly, it
will become wheyed.
• ALMOND CUSTARD.
· Blanch and rub smooth a quarter of a pound of al-
monds. Add the yolks of four eggs, and a pint of
cream or very rich milk. Sweeten to the taste and
flavor with lemon or rose, etc. Put it in a pail in a
kettle of hot water, and stir until it thickens. Serve
in custard cups.
BLANC MANGE.
Wash half an ounce of Iceland moss in warm water.
Put it in a pail in a quart of milk, set it in hot water,
and stir occasionally until absorbed. Sweeten to the
taste, flavor, and strain it. Mould, and serve cold
with cream and sugar. .
ANOTHER, (VERY NICE.)
Boil two ounces of isinglass in three pints of milk or
water until dissolved. Strain it into a pint and a half
of cream, sweeten, and flavor with bitter almonds,
lemon, or rose. Strain it into the moulds.
FEDERAL BLANC MANGE.
Divide blanc mange in three equal parts, Color one
part red and another blue, with sugar-sand. Put in a
mould or deep dish, first the red, then the white, then
the blue; let each layer become cool before putting in


PRACTICAL COOK BOOK.
111
the next. Put in several layers thus, or have but the
three. Serve in a glass dish.
FLOATING ISLANDS.
Make a nice boiled custard, reserving the whites of
three or four of the eggs. Put it in a glass dish, and
lay on the top the whites of the eggs beaten stiff, and
dropped for a moment in boiling milk, a table-spoonful
in a place, to harden. Lay a small piece of jelly on
each.
The islands may be made of whipped cream; such
are more delicious, but no prettier than the others.
ICE-CREAM.
Take one quart of cream, sweeten it very sweet, and
flavor. Whip it to a froth, take it off as fast as it rises,
and when all is whipped freeze it. This makes a large
quantity, and is very quickly frozen.
ANOTHER.
Beat the yolks of six eggs to a froth, stir them into
a quart of milk; sweeten very sweet. Put it in a pail
in a kettle of hot water, and stir it until as thick as
cream ; stir in then the whites of the eggs, beaten stiff.
Set the pail in cold water, and stir until cold; flavor
to the taste. Strain it into the freezer. When nearly
frozen add a pint of whipped cream.
DIRECTIONS FOR FREEZING ICE-CREAMS.
Pack the freezer in a basket, in pounded ice and
salt; see that the mixture touches it upon every side;
let it come nearly to the top, and as it wastes and
settles, put in more. Turn the freezer half way round
and back for half an hour; scrape down the cream
from the sides occasionally, and mix it well with the
rest. When it is perfectly smooth and free from lumps,
cover the freezer with salt and ice, and let it remain
until wanted. Cover it with a flannel blanket.


114
PRACTICAL COOK BOOK.
until the dish can be inverted; beat back and forth, not
over and over, as in beating eggs. Add a glass of
wine or brandy. Serve it in glasses if you like, with a
spoonful of wine or very nice apple-jelly in each.
• RASPBERRY CREAM.
Rub a pint of raspberries or strawberries through a
sieve, to extract the seeds; add a pint of cream, and
sugar to the taste. Whip and serve in glasses.
BAVARIAN CREAM.
Line a dish with thin slices of sponge cake, saturated
with white wine ; fill with a whip of cream, let it stand
for an hour or more, and invert it upon the dish in
which it is to be served.
SPANISH CREAM.
Dissolve an ounce of isinglass in a pint of warmı
water. Strain it, add a quart of cream, and heat until
scalded. When cool, add the yolks of six eggs, and a
wine-glass of wine. Mould, and serve with sweetened
cream.
ITALIAN CREAM.
Mix one pint of rich cream with half a pint of milk,
add a gill of rose-water, two of Madeira wine, and
sugar to the taste. Dissolve an ounce and a half of
isinglass in hot water, strain, and stir it into the cream.
Mould, and serve with cream.
SNOW CREAM, (Mrs. Cornelius.)
One quart of cream, the whites of three eggs, beaten
to a stiff froth, four table-spoonfuls of sweet wine, a
little extract of lemon, or the grated rind, sugar to the
taste. Whip, and serve in a glass dish.


122.
' PRACTICAL COOK BOOK.
it but a very few minutes. Take it out, and boil the
syrup until thick.
PURPLE PLUMS.
For these, yellow brown sugar is as good as white.
Allow pound for pound, clarify it, put in the fruit, and
boil it very slowly for fifteen or twenty minutes. Take
it out, and boil the syrup until very thick. Pour it
immediately over the fruit.
CHERRIES.
Pit them, and allow pound for pound. Prepare the
syrup, put in the cherries, and cook them for five
minutes ; try one, and if it is not done cook them a
little longer ; five minutes is usually sufficient. Skim
them out, and boil the syrup until rich.
GRAPES.
Squeeze the pulp from each grape with the thumb
and finger. Put the skins in one dish, and the pulp in
another. Allow a pound of sugar to each pound of
fruit. Heat the pulps, and rub them through a sieve
to separate the seeds. Put this with the skins, add
the sugar, and boil twenty minutes. Very nice.
CITRON MELON.
Cut the melon in, rather small; but not very thin
pieces, and in whatever shape preferred. Allow three
quarters of a pound of sugar for a pound of fruit.
Boil it until tender in just enough water to cover it.
Dissolve the sugar in rather more water than for juicy
fruits, skim the syrup carefully, put in the citron, and
boil it until each piece becomes perfectly transparent.
Some pieces will become clear much sooner than others.
As soon as a piece is done, take it out and let it drain,
putting the drainings back in the kettle. The syrup
will require very little, if any, boiling after the melon
is all done. When cool, flavor it with extract of lemon
to the taste.


PRACTICAL COOK BOOK.
123
PINE-APPLE.
Slice the fruit, and for each pound weigh one of
white sugar. Put the sugar and fruit together, and
· let it stand all night. In the morning drain off the
syrup, let it boil, and skim it. Put in the apple, and let
it simmer, not boil, for fifteen minutes. Take it out,
and boil the syrup until it thickens a little. Heat the
jars, put in the fruit, then the syrup very hot, and cork
immediately, as tightly as possible. Keep in a very
cool place.
SIBERIAN CRAB-APPLES.
Select the fairest, and only such as are perfectly
sound; do not remove the stems. Allow a pound of
sugar for each pound of fruit. Make a thin syrup;
when it is near boiling, put in the apples and boil them
until they look clear and are tender. Take them out
very carefully so as not to break them, put them in a
jar, boil the syrup until thick, and pour it over them.
For immediate use, three quarters of a pound of
sugar for each one of fruit is sufficient.
NATURAL CRAB-APPLES.
Scald the fruit until the skin will rub off, and the
core can be pushed out with a quill, leaving the apple
whole. Put them in a kettle with whole cinnamon,
and as much strained honey as will nearly cover them.
Let them boil slowly, and keep them under the syrup
as much as possible. When tender, take them out,
and pour the syrup over them..
TO PRESERVE APPLES.
Select tart but not mellow apples; Newtown pippins
or Spitzenbergs are nicest. Cut them in halves and
take out the cores. Allow a pound of sugar for each
pound of fruit, and one sliced lemon. Make a thin
syrup, put in the fruit, and boil it until tender; then


124
PRACTICAL COOK BOOK.
take it out, and boil the syrup almost to a jelly. If
the apples are small, take out the cores, and leave
them whole, if preferred.
QUINCES.
Purchase the apple or orange quince; it is much
nicer, and does not become hard, as does the pear
quince.
If very large ones, cut them in quarters; if not, in
halves. Allow equal weights of fruit and sugar. Boil
the quinces in just enough water to cover them until
tender; then take them out, a piece at a time, and lay
them on plates singly. Make a syrup, using the water
in which they were boiled. Put back the fruit, and
boil it slowly for half an hour, then lay it in jars; boil
the syrup until thick, and pour over it. If after a few
days the syrup becomes thin, drain it off, and boil it
until it thickens.
APPLE AND QUINCE.
Take one third quinces and two thirds sweet apples; .
preserve the same as quinces. The flavor of the quince
will so penetrate the apple, that one can hardly be
distinguished from the other...
STRAWBERRIES.
Allow equal weights of fruit and sugar. Make a
syrup; when it boils put in the fruit, and boil for five
minutes. Skim it out carefully, and boil the syrup
until thick. Put the fruit in jars, fill with the hot
syrup, and close immediately. Keep in a cold place.
CRANBERRIES.
Wash them, and pick out such as are bad. Put
them in a kettle with a little water, and mash them.
When soft, add sufficient sugar to make them very
sweet, stir them often, and boil until very thick. Put


PRACTICAL COOK BOOK.
125
them in jars or moulds. If in moulds, wet them, and
if figured, put enough of the juice in the bottom to
cover it; this will jelly, and when the fruit is turned
out, the figure will be more perfectly defined than if
all had been put in together.
To take it out, loosen it round the edge, and insert
the mould upon the dish in which it is to be served.
Wrap a cloth wrung out of hot water around it, and
it will soon slide out.
CURRANT JELLY.
Gather the currants as soon as they are red. Mash
them in stone or earthen-ware. Strain the juice through
a bag twice, and let only as much run through as will
without squeezing. Allow a pound of sugar for each
pound of juice. Put the juice in a porcelain or brass
kettle, and the sugar in a stone jar. When the juice
boils, skim it and pour it into the sugar; stir it until
dissolved. Put it immediately into the dishes intended
for it, and let them remain where placed until cold.
Secure the tops as previously directed.
APPLE JELLY.
Pare and stew sour, juicy apples (Greenings are
nicest) in enough water to cover them. Strain as
directed for currant jelly. Allow a pound of sugar
for each pound of juice, put them together, and strain.
Boil four or five minutes, skimming it thoroughly.
CRAB-APPLE JELLY.
Make the same as apple jelly."
QUINCE JELLY.
Make the same as apple jelly, but do not pare or
core the fruit, as much of the jelly is contained in those
parts.
Or take such of the parings and cores as are sound
,
0917
"
6TURE
MiSCURSIN


126
PRACTICAL COOK BOOK.
and fair, stew them, and strain the liquor twice. For
each pound allow a pound of sugar; boil fifteen min-
utes. This is equally as nice as that made from the
fruit.
CRANBERRY JELLY.
The fruit from the garden or bush cranberry makes
very pleasant jelly, possessing a flavor peculiar to
itself.
Gather the berries when soft ; stew and strain them
through a sieve, then through a bag. If the juice is,
too thick to run through freely, add water until it will.
Allow a pound of sugar for a pint of juice; boil five
minutes.
This jelly hardens very much by keeping. Should
it appear thin at first, it will soon become as thick as
desired.
Particularly nice with roast or boiled fowl.
GRAPE JELLY.
Mash the grapes, strain the juice, and for each pint
allow a pound of sugar. Boil ten minutes.
WINE JELLY.
Break in small pieces four sheets of best isinglass.
Put it in a quart of cold water, set it on the stove, and
simmer it until dissolved. Strain it, add the juice of
a lemon, and wine and sugar to the taste. Put it into
moulds immediately. Make rum jelly the same.
RASPBERRY OR BLACKBERRY JAM.
Allow a pound of sugar for each pound of fruit.
Put the fruit in the kettle, mash it, and boil it gently
for an hour; stir it almost continually. Add the sugar,
and simmer it half an hour.
If to be used immediately, three quarters of a pound
of sugar is sufficient for a pound of fruit.


128
PRACTICAL COOK BOOK.
BLANC-MANGE. AND JELLY.
Mould blanc-mange and wine-jelly in alternate layers.
Let each layer become nearly cold before putting in
the next. Very beautiful and delicious.
FROSTED FRUIT.
Dip the fruit in the beaten whites of eggs, then in
pulverized sugar. Lay it on a tin, with white paper
under it, and dry in a very cool oven. When the icing
is firm, lay it in a dish, and set it in a cool, dry place.
Very pretty for evening, or children's parties.
TOMATO FIGS.
Take the small, pear-shaped variety, scald and peel
them. Allow half a pound of sugar for each pound
of fruit. Make a syrup, and boil the fruit in it until
thoroughly penetrated by it. Lay them on earthen
plates, and dry in the sun, occasionally turning them.
When dry pack them in boxes. Sprinkle fine white
sugar between each layer and upon the top.
Use the syrup for ordinary cooking purposes, or put
it in the vinegar.
CANNING FRUIT.
Glass or earthen jars are best. Tin cans do very
well for sweet fruits for a few times, but soon corrode,
and become unfit for use. The self-sealing tops are
convenient, but not always perfect; for this reason
examine such before purchasing. The small sizes are
best, as no more should be opened than is used at the
time, particularly in warm weather. If glass jars are
used, set them in a kettle or pan of warm water, and
warm them gradually; then fill them with boiling
water, and let them remain until wanted. Heat the
fruit to boiling, and only enough at a time to fill one
or two cans. It breaks less when steamed. Put it in
a pan with the sugar, or in a steamer with a close bot-


PRACTICAL COOK BOOK.
129
tom; set it over boiling water, cover it, and steam
until thoroughly heated through, which can be ascer-
tained by breaking one of the largest pieces. The
steam being confined, the fruit is heated alike, without
turning. Peaches and berries are particularly nice
done in this manner.
Empty the jar at the last moment, set it on a plate
to catch that which may be spilled, and put in the fruit
while boiling. Fill the jar full, and close it as quickly
as possible. Have the wax ready melted, but not very
hot ; wrap a towel round the jar, and insert the mouth.
If small air-bubbles appear as the wax cools, prick
them, and see that they all close. In using earthen
jars or tin cans, fill them with boiling water and set
them on or near the stove. Put corks for a short time.
in hot water; this will make them pliable, and more
easily and tightly fitted. When the wax becomes cold
turn the jars on the small end; if the least syrup
escapes, seal them again; it is well to leave them thus
one night.
Store canned fruit in a dark, cool closet. Some
housekeepers think it essential to bury glass jars in a
box of dry sand. Place them with the mouths down-
ward, except such as are corked and contain very thin
syrup, those are best placed upright, as sometimes the
syrup will saturate the cork and loosen the wax. The
object in inserting them is to cause a pressure from
the inside against the air. All fruit shrinks more or
less as it cools, and after ; mould sometimes forms
over the top in consequence, but does no harm.
Earthen and tin should be labeled to avoid mistakes
in opening.
No sugar but granulated, crushed, or white coffee
should be used for canning.
WAX FOR FRUIT JARS.
Melt in a pint basin four ounces of rosin and two
ounces of gum-shellac. Add two ounces of beeswax,


PRACTICAL COOK BOOK.
131
-pound of fruit, and half a pint of water for each pound
of sugar. Dissolve the sugar in the water, bring it to
a boiling heat, put in the fruit, and cook it gently until
a straw will penetrate it. Have the jars in readiness,
fill, and seal immediately.
. Do but a jar at a time, if you wish them very nice.
PEARS.
Cut them in halves, unless small, when they are
nicest left whole. Allow half a pound of sugar for a
pound of fruit, if tart; if sweet, à quarter of a pound.
If very juicy, allow half a pint of water for each pound
of sugar; if not, a little more will be necessary. Pre-
pare a syrup; when it boils, put in the fruit and cook
it until tender, but not till it breaks. Only a few
should be done at a time.
No variety is as handsome as the Vergouleuse; it
does not change color, and when properly done is beau-
tifully transparent.
CHERRIES.
Pit them, and for each pound allow a quarter of a
pound of sugar. Put them together, have the jars
ready, and as soon as they boil, fill, and seal quickly.
When wanted for use, sweeten them to the taste.
They require no stewing, and are as nice as fresh fruit.
They make excellent pies and puddings.
QUINCES.
Do them the same as pears.
PINE-APPLES.
Pare and chop the fruit, and allow half a pound of
sugar for each pound. Mix the sugar with the fruit,
fill a jar, and set it in a kettle of warm water. Let
the water come nearly to the top, and bring it grad-
ually to boiling. Cover the jar, and, if it is a glass
6*


132
PRACTICAL COOK BOOK.
one, set it on a plate, or it will be broken by the heat.
Let the fruit become thoroughly scalded, and very hot.
Cork and seal before taking it from the water. Wrap
it in a towel until a little cool, as it will crack by con-
tact with the cold air.
· PINE-APPLE, (WITHOUT HEATING.)
Allow a. pound of sugar for each one of chopped
fruit. Mix fruit and sugar thoroughly. Expel the
air from a jar, put in the fruit, and seal immediately
without heating.
Pine-apple put up thus retains its flavor and fresh-
ness perfectly, and will be found almost equal to the
fresh fruit.
GOOSEBERRIES.
Fill a quart jar with the fruit, set it in a kettle of
nearly cold water, and bring it gradually to boiling.
Make a syrup of half a pound of sugar dissolved in a
little water; when it boils add it to the fruit, and let
there be sufficient to fill the jar. Cover it, and keep
the water boiling for half an hour. Seal before taking
it from the kettle. Pack in sand. Gooseberries done
thus remain whole, and are very fine.
STRAWBERRIES.
Select the largest ones, and allow a quarter of a
pound of sugar for each pound of fruit. Two quarts
with the sugar will usually fill a quart jar. Put the
sugar and fruit together, enough at a time to fill one
jar. Heat very slowly at first, then rather faster until
it comes to a boil. Shake the kettle gently to move
the fruit, but do not stir it. Have the jar ready, fill,
and seal. When served, sweeten to the taste.
Many housekeepers allow half a pound of sugar for
one of fruit, but the flavor is better if it is put up
with less, and sweetened when served.


PRACTICAL COOK BOOK.
133
BLACKBERRIES, RASPBERRIES, AND HUCKLE-
BERRIES,
Put them in a pan or steamer having a close bottom,
with a cup of sugar for two or three quarts. Cover
them closely and steam until they are thoroughly heat-
ed and of a uniform color.
Sweeten them to the taste when served.
GOOSEBERRIES AND CURRANTS FOR PIES.
Take them when growil, but before they begin to
ripen. Fill jars, and place them in a kettle of water.
Bring it gradually to boiling, and let the fruit remain
until very thoroughly scalded; then seal. Use the
same as if fresh. Pie-plant may be kept in the same
manner; peel and cut it in small pieces.
. TOMATOES.
Pour boiling water upon them, and take off the skin.
Slice them in a porcelain or brass kettle, and cook
them until very thick. Salt them as for the table. Put
them while boiling in jars or large bottles heated as
for fruit; cork and seal immediately.
Tomatoes canned thus will keep perfectly, and retain
their color. To prepare them for the table, heat them,
add butter and pepper, and a little sugar, if you like. .
.! TO OPEN JARS.
Wrap a towel round the jar, and hold the mouth to
the fire. The wax will soon soften, and can be easily
removed. Put it with the rest, and it will be as good
to use again.
TO PREPARE RIPE FRUIT FOR THE TABLE,
PEACHES.
Select such as are very ripe and soft. Pare and cut
them in halves or quarters. Serve with cream and
sugar.


134
PRACTICAL COOK BOOK.
Nothing nicer can be prepared for either dessert or
tea.
STEWED PEACHES.
Take small, under-ripe ones, pare them, put them in
a kettle, with a cup of sugar for a quart, and a little
water. Ten or fifteen minutes will cook them suffi-
ciently. If you wish the syrup rich, simmer it after the
fruit is taken out.
..PEARS.
Choose small ones and such as appear sound. Pare
them, put them in a stew-pan with a little water, cover
them, and stew until a straw or fork will penetrate the
core. When nearly done add sugar to the taste. If
wished richer, allow a quarter of a pound of sugar for
each pound of fruit, and simmer the syrup after the
pears are taken out.
CHERRIES.
Pit them, and add sugar to the taste. The sweeter
varieties are much nicer thus than stewed.
Very sweet plums may be served the same.
PINE-APPLE.
Pare it, and remove the little prickly eyes. Slice it
thin, put it in a glass dish, a layer of fruit, then one of
sugar, until it is all in. Prepare it in the morning,
and set it in a cool place until wanted. ,
STRAWBERRIES.
After hulling, put them in a colander, and pour cold
water upon them. This is necessary to rinse the sand
from them, particularly after a rain. Strew them plen-
tifully with sugar just before serving; if it is put with
them for any length of time before, they become
bleached and lose their freshness.
· Cream for them should be placed on the table in a
pitcher; it soon becomes curdled when mixed with
the berries.


PRACTICAL COOK BOOK.
135
CURRANTS.
When perfectly ripe, pick them from the stems, and
wash them. Bruise a part, put them in a deep dish,
with plenty of sugar and a very little water. Prepare
them two or three hours or longer before they are to
be served.
White and red ones look very prettily mixed.
RASPBERRIES, HUCKLEBERRIES, AND BLACK-
BERRIES.
Prepare and serve the same as strawberries.
TO STEW DRIED FRUITS AND BERRIES.
PEACHES.
Look them carefully over, and wash them in two or
three waters. Put them in a pan with rather more
water than will cover them, as they absorb a great
deal, and add more as it boils away, if needed. When
tender, sweeten them, and stew fifteen or twenty min-
utes longer.
Stew pears the same.
PRUNES.
Wash them, put them in a stew-pan with a cup of
sugar for each pound, and water to cover them, or
rather more. Cover them and stew slowly until they
are soft, and the syrup rich.
APPLES.
Look them carefully over, cut out any small bits of
core there may be, and wash them. Put them in a
kettle with water to cover them, and add more as
needed. Much improved by adding a sliced lemon or
orange, or the peel of either. When partially done,
sweeten to the taste. Add nutmeg, and grate sugar
over the top, just before placing it on the table.


PRACTICAL COOK BOOK.
137
CODDLED APPLES.
Select sound, medium-sized sweet apples. Wipe
them and put them in a tin pail with a little water and
a handful of sugar. Set the pail on the stove, cover it
closely to confine the steam, and cook the apples until
tender. Take them up with the syrup.
TO STEW APPLES.
Pare and slice sour apples, or cut them in quarters. . .
Add water according as they are more or less juicy.
Very sour ones usually require only enough to keep
them from burning. They should be covered and
stewed quickly ; long cooking discolors them. Stir
them often, and, when nearly done, sweeten to the taste.
Add a small piece of butter, and grate nutmeg over .
the top, if you like.
- A NICE APPLE SAUCE.
Pare, quarter, and core sweet apples ; if small, cut
them in halves. For a peck allow six lemons, three
pounds of raisins, half a pound of sugar for each pound
of fruit, a few cloves if you like, or a quarter of a
pound of stick cinnamon.
Dissolve the sugar in sufficient water to make a thin
syrup, put in the fruit and spice, and boil slowly until
the apples are tender. Take out the fruit, boil the
syrup until very thick, and put all together in a jar.
CIDER APPLE-SAUCE.
Boil new sweet apple cider until nearly as thick as
molasses. Fill a kettle with sweet apples, pared,
quartered, and cored. Put in of the cider until you
can see it. If you like, add whole cloves or cinnamon.
Boil slowly until the apples are tender, mash or leave
them whole. Much improved by putting in a few
quinces.


PRACTICAL COOK BOOK.
139
TO BROWN COFFEE.
To make good coffee, it is highly important it should
be properly browned. Look it over carefully, as there
are sometimes small stones, which will injure the mill.
Put it in a round-bottomed kettle or spider, and set it
on the back part of the stove for a few minutes to dry.
Then place it over a moderate fire, and stir it constant-
ly until it is of a rich dark brown, but not black; a
few burnt kernels will injure the whole. It requires
close attention to do it nicely. If done too much, it
will be bitter; if not enough, it will have no flavor.
Put it while hot in a covered box or canister, and stir
in a small piece of butter.
Brown but little at a time, and grind it as needed.
Old Java is best, and may be known-by its large,
plump, and yellowish berry.
TO MAKE COFFEE,
Grind it rather coarsely. Allow a table-spoonful
for each person if wished very strong; if not, rather
less. One table-spoonful is not too much, if made for
one alone; two spoonfuls are sufficient for three,
and four for a family of six, if the coffee is good.
Moisten it with a part or the whole of a beaten egg,
according to the quantity. Pour boiling water upon
it, and boil it fifteen minutes. Pour a little from the
spout to remove any dregs that may have boiled into
it, and scrape from the side any deposited there. Let
it stand four or five minutes where it will keep hot,
but not boil. Boiling coffee a long time makes it very
strong, but injures the flavor. Coffee made in this
manner has a beautiful color and fine flavor.
In place of an egg, moisten the coffee with cold
water, and put in a very little salt. When it has boil.
ed sufficiently, pour in a little cold water, and let it
stand for a few minutes to settle.


140
PRACTICAL COOK BOOK.
- TO MAKE COFFEE WITHOUT BOILING.
Have a deep tin cup with a fine strainer bottom and
a handle on each side, fitted in the top of a common
coffee-pot. Into this put the coffee. Have a strainer
fitted in the top, and through it pour boiling water
until the cup is full ; put on the cover, and when the
water has leached through, refill it. Stand the pot on
the stove or hearth during the process, to keep the
coffee hot.
Coffee made thus is very clear and has a delicious
flavor. It is a Parisian mode, and preferred by many
to any other.
Milk for coffee should be boiled and served hot. It
is improved by adding the beaten yolk of an egg.
MOCK COFFEE.
Take two cups of water, one of molasses, a pint of
flour, and enough wheat bran to form it in cakes. Make
them thin, lay them in a dripping-pan, and bake until
browned, turning them; split them, and brown the
inside also. Let them be perfectly dried and hard.
Break in small pieces, pour boiling water upon it,
and boil it several minutes; the longer the better. A
coffee-cup full is sufficient for two or three quarts.
This is an excellent substitute for coffee, much like it
in flavor and color, and far better than any decoction
of rye or barley.
RYE COFFEE.
Look over the rye, pour boiling water upon it, then
strain it through a sieve. Spread it in a dripping-pan,
and dry it in the oven.
Brown it the same as coffee, but rather less. Grind
it, allow a third more than of coffee, moisten it with
an egg, and make it the same as coffee, but boil it a
little longer.
A little coffee may be put with it, or it is very good
alone.


PRACTICAL COOK BOOK.
143
:
day. They should not be made perfectly fresh ; a little
salt is necessary to season them. Alum put in the
last water makes them hard and brittle-a table-spoon-
ful is not too much for half a pailful.
They are as good freshened in a tin pail, or porce-
lain kettle, and probably more healthy, but not as
"handsome.
PICKLE FOR CUCUMBERS.
Dissolve two pounds of salt, half a pound of ground
black pepper, and half a pound of alum, in enough
cold water to cover half a barrel. Keep them under
the pickle with a weight.
They require no freshening; put them in cold vine.
gar, and they are soon ready for use.
This is said, by those who have used it, to be supe-
rior to any other mode.
TO SPICE PICKLES.
Cinnamon, cloves, and allspice are most suitable.
They should be bruised, tied in a cloth, and scalded
with the vinegar, then put in the jar with the pickles.
Pepper-pods should be broken, and scalded in the vin-
egar.
TO PICKLE CUCUMBERS.
Take them fresh from the vines, lay them for a few
hours in weak salt and water, then drain them.' Put
them in hot vinegar, with or without spices, but plenty
of red peppers.
SALT CUCUMBERS.
When freshened, take enough vinegar to cover them.
Sweeten it a little, put it in a kettle with broken pep-
per-pods according to their strength, a small bit of
alum, and such spices as are liked. Let it boil three or
four minutes, and skim it. Put it on the pickles when
a little cooled.


144
PRACTICAL COOK BOOK.
MANGOES.
As late as possible, before frost comes, gather very
small and perfectly green, smooth musk-melons.. Cut
a square piece from the side of each, with a sharp-
pointed knife, and make the incision a smooth one, that
the piece may be returned. Take out the inside, wash
and put them in weak salt and water, for a week or
ten days; then rinse and drain them. Fill them with
very small cucumbers, onions, nasturttons, green grapes,
and chopped cabbage, seasoned with white mustard-
seed. Stuff them as full as possible, fit in the piece at
the side, and wind twine tightly around to hold it.
Put them in a tub or large jar, and cover them with
the best of vinegar. After a week, drain it off, heat
and skim it, pepper and spice it highly, and pour it on
them hot. They will keep a year.
NASTURTIONS.
Take them when grown, but before they begin to
ripen. Lay them in weak salt and water for one day.
Cover them with hot vinegar. They are best after a
month or more.
ONIONS.
Select very small white ones, peel and lay them in
weak brine for two or three days. Scald vinegar to
cover them, with whole black pepper, and white mus-
tard-seed, and pour it on them boiling hot.
PICKLED BEANS.
Take the strings from young and tender ones. Par-
boil them, putting in a little salt, and a small piece of
alum. Take them out with a skimmer, drain them,
and put them in hot vinegar, highly seasoned with
black pepper.
BEETS.
Boil them until tender, drop them in cold water to
make the skins slip off easily, and cut them in quar-


PRACTICAL COOK BOOK.
145
ters or eighths, according to the size. Put them in
cold vinegar, add a little salt, and whole pepper, if you
like. Make but few at a time.
TO PICKLE EGGS.
Boil them ten or twelve minutes, peel, and lay them
in a jar. Cover them with hot vinegar, seasoned with
whole pepper, allspice, and mace. They will be fit for
use in nine or ten days.
TO PICKLE CABBAGE.
Shave red cabbage very fine. Put it in a colander,
sprinkle a little salt on it, and let it remain twenty-four
"hours to drain. Boil four table-spoonfuls of pepper,
and four of allspice, in a quart of vinegar; put the
cabbage in a jar, and pour the vinegar on it hot. Cauli-
flower cut in small pieces, and pickled with it, makes
a pretty garnish for other pickles.
CAULIFLOWER.
Select the whitest, cut off the stalk, and divide the
flower into several parts. Scald them in strong salt and
water, and let them remain in it until the next day.
Rinse and drain them; put them into hot spiced vine-
gar. When cold put in a few barberries, to garnish at
table.
TO PICKLE BUTTERNUTS.
Gather them during the latter part of June, when
so soft that a pin will penetrate them easily. Make a
strong brine; boil and skim it. When a little cool,
pour it on the nuts, and let them remain for ten days;
then rinse and drain them. Lay them in a jar, and
cover them with very strong hot vinegar highly sea-
soned with whole pepper, allspice, cloves, whole mus-
tard, and mace. Cover them closely, and keep them
several months before using. The vinegar makes a
very good catsup.


146
PRACTICAL COOK BOOK.
PEPPERS.
Take them when fully grown, but before they turn
red. Scald them in weak salt and water, with a small
bit of alum, to keep the color. Put them hot in cold
vinegar.
The large bell peppers are nice, stuffed. Scald them
the same; when cool cut the stem end nearly off, so as
to form a lid, turn it back carefully, take out the seeds,
fill with chopped cabbage; put on the top, and fasten
with a needle and thread. Put them in cold vinegar.
RADISH PODS.
Take them when young and tender. Scald in weak
salt and water, with a little alum. Put them in cold
vinegar.
GRAPES.
Put clusters of green grapes in cold vinegar. Use
them to garnish other piekles.
CHERRIES.
Take English cherries, leave them on the stems, but
see that all are sound. Put them in cold vinegar.
They require no spice, as they retain their flavor.
TO PICKLE RIPE TOMATOES.
Take small ones, before they are so ripe as to be soft.
Prick them with a fork, and lay them in a weak brine
for several days. Boil a quart of vinegar with three
pounds of sugar, and cinnamon and allspice to the
taste. Lay the tomatoes in a jar, and pour the vine-
gar over them when cool.
ANOTHER WAY.
Take small rare ripe ones, wash and prick them the
same. Make a very strong brine, boil and skim it;
when cold pour it over them. Let them stand eight
days, drain it off, and cover them with weak vinegar,


PRACTICAL COOK BOOK.
147
which let remain as long, then cover with strong vine-
gar spiced to the taste. Keep them closely covered.
TO PICKLE GREEN TOMATOES.
To one gallon of green sliced tomatoes add six
chopped onions. Put them in a colander; sprinkle a
little salt on them, as laid in. Put on a weight, and
press several hours. To as much vinegar as will cover
them add half a pint of grated horse-radish, six green
peppers chopped, half a pint of black mustard-seed,
and one table-spoonful of pepper. Heat all together,
and pour it over the tomatoes hot.
ANOTHER WAY.
Slice the tomatoes, and scald them in weak salt and
water, with a little alum, until tender. To each quart
of vinegar put a pound of sugar, and spice to the taste.
Drain, lay them in a jar, heat vinegar, spices, and
sugar together, and pour it over them hot.
TO PICKLE MUSHROOMS.
Peel and remove the stems. Stew them in just
enough water to keep them from sticking-add a very
little salt. When tender, put them in hot spiced vin-
egar. If to be kept long, put them in wide-mouthed
bottles, cork and seal.
MIXED PICKLES.
Place small cucumbers, tomatoes, onions, nasturtions,
green grapes, radish-pods, cauliflower, etc., in a weak
brine. Put them in a jar together, in hot spiced vin-
egar.
HIGDUM.
To one gallon of green chopped tomatoes add six
chopped onions, and salt to the taste. Put them in a
colander, place a weight on the top, and press them
several hours. Add a pint of grated horse-radish, four


148
PRACTICAL COOK BOOK.
large peppers chopped, one table-spoonful of ground
pepper, four table-spoonfuls of ground mustard, and
one quarter of a pound of white mustard-seed. Mix
very thoroughly, pack it in a jar, and add enough boil-
ing vinegar to saturate it thoroughly. Keep it closely
covered. Cabbage may be pickled the same.
· TO MAKE WHISKY PICKLES.
Put fresh cucumbers in whisky and water sufficient
to cover them. For one gallon of fourth-proof whisky,
allow two gallons of water. Unless the liquor is the
best, allow as much whisky as water. Cover them
with a cloth, and set them in a warm place. After two
or three days stir them very thoroughly every day. A
scum will soon form on the top; this must not be taken
off, but well stirred in. The liquor will soon become
vinegar. When no whisky taste is perceptible, remove
them to the cellar. Keep them closely covered. Red
peppers may be added, if wished. To spice them,
take a few in a separate jar, with enough of the vine-
gar to cover them; add a little salt and bruised spices
to the taste.
TOMATO SAUCE.
To four pounds of ripe tomatoes, after they are
peeled, allow two pounds of sugar, one pint of yine-
gar, one table-spoonful of salt, half an ounce each of
cinnamon and cloves, or more or less of either, as liked.
Put the tomatoes and sugar together for a few hours,
then add the spices and salt. Boil four hours. Put
in the vinegar, and let it boil up once. Put it hot in
the bottles, cork and seal. Very nice with cold meat.
WALNUT CATSUP.
Take a peck of walnuts when half grown. Bruise
them, put them in a jar with a quart of vinegar, and
half a pint of salt. . Let-them remain for a week, and
stir and bruise them every day. Strain them through


PRACTICAL COOK BOOK.
151
SWEET PICKLES.
. PICKLED PEACHES.
Select such as are ripe, but not very soft. Rub
them with a coarse towel, and stick five or six cloves
in each. To a peck allow seven pounds of sugar, one
pint of vinegar, and one of water. Make a syrup of
the sugar, vinegar, and water, boil and skim it. Add
a little stick cinnamon broken small, or bruised and
tied in a cloth. Put in the peaches, a few at a time,
cook them until tender, but not soft; when a fork will
penetrate to the pit, they are sufficiently done. Take
them out with a skimmer, and drain them. Boil the
syrup until only enough remains to cover them. Pour
it over them hot, unless they are overdone, when it is
better to add it cold.
PLAIN PICKLED PEACHES.
To one gallon of vinegar allow two pounds of sugar.
Boil and pour it over the peaches hot. Keep them
several weeks before using.
TO PICKLE PEARS.
Small sweet ones are nicest; pare and leave them
whole. For a peck allow seven pounds of sugar, one
quart of viņegar, one ounce of cinnamon, and half an
ounce each of cloves, nutmeg, or mace. Boil a few at
a time in just enough water to cover them; as fast as
tender, take them out and lay them in a jar. Add to
the water the sugar, vinegar, and spices, ground and
tied in a cloth. Boil a few minutes, skim, and pour it
on them hot. They will keep a long time.
PLUMS OR CHERRIES.
To ten pounds of large purple plums allow five
pounds of sugar, one pint of vinegar, two table-spoon-


152.
PRACTICAL COOK BOOK.
fuls of ground cinnamon, one of allspice, and one tea-
spoonful each of cloves and mace.
Dissolve the sugar in the vinegar, add the spices
tied in a cloth, boil and skim. Put the fruit in a jar,
and pour the syrup over it hot. The next day set the
jar in a kettle of water, and bring it gradually to
boiling; let it remain all day. Or the syrup may be
drained off for three or four days in succession, heated
to scalding, and returned hot each time.
TO PICKLE APPLES.
Pare small sweet apples. To eight pounds allow
four pounds of sugar, one quart of vinegar, an ounce
of cinnamon, and half an ounce each of cloves, nut-
meg, or mace. Cook them until tender in just enough
water to cover them. Take them out, put in the sugar,
vinegar, and spices, and boil until only sufficient re-
mains to cover them. Pour it over them hot. They
are very nice pickled as peaches, or in the syrup from
them. When done thus, stick them with cloves, and
steam until partially done before putting them in the
syrup.
CRAB-APPLES.
Leave them on the stems, and steam until tender.
To each pound allow half a pound of sugar, and vin-
egar sufficient to cover. Heat sugar and vinegar to-
gether, spice with cloves, and pour it on the fruit hot.
. RIPE CUCUMBERS.
Take them when yellow, but before they are very
ripe. Pare them, scrape out the inside, wash, and cut
in pieces suitable for the table. Boil them until ten-
der, adding a little alum. To seven pounds allow three
pounds of sugar, and vinegar to cover. Put the sugar
and vinegar together, add spice to the taste, boil a few
minutes, and pour it on them hot.


154
-
PRACTICAL COOK BOOK.
Set it in a warm place for two or three days, and it
is ready for use. Drain off the liquor, and fill the
bottle a second time. It will be found nearly as strong
as the first.
LEMON.
Put one ounce of oil of lemon in a pint of alcohol.
BITTER ALMONDS.
Put as many peach pits in a bottle as will fill it two
thirds full. Fill it with alcohol; when used add more;
it can be refilled several times.
ROSE BRANDY.
Put freshly-gathered rose-leaves in brandy sufficient
to cover them. Very nice for cake or pudding-sauce.
Soak them carefully over, as they sometimes contain
rose-bugs.
SPICED BRANDY,
To one quart of brandy add a table-spoonful each of
ground cinnamon, allspice, mace, and cloves. When
used refill with brandy. Very nice for mince-pies,
pudding-sauces, or bread-cake. Whisky may be
spiced and used the same.
LEMON BRANDY FOR SWEET DISHES.
Fill a bottle lightly with the thin rinds of fresh lem-
ons, (or oranges,) and cover them with brandy. After
two or three weeks drain off the spirit, and keep it
tightly corked.
Lemon or orange-peel grated and dried is a pleasant
flavoring for batter puddings, sauces, and stewed apple,
either fresh or dried ; and grated fresh orange-peel
for plain cake.
TO MAKE MOLASSES CANDY.
Only good molasses is suitable for candy; syrup is
nicer, and comes to candy more quickly. When it


PRACTICAL COOK BOOK.
159
ed. Fill the jug or cask nearly full, that when it fer-
ments it may run over; this will carry off the dregs,
and save drawing it off. Cork and keep it in the cellar.
It is a very healthy and refreshing drink in summer.
ELDER CORDIAL.
Pour four quarts of boiling water on two quarts of
elder-blows. When cold, strain and add three pounds
of coffee-sugar, the juice and grated rind of two lem-
ons, and half a pound of chopped raisins. Bottle,
cork and seal. If preferred, a part of the raisins or
the whole may be put in whole, a few in each bottle.
RASPBERRY SHRUB.
Cover raspberries with vinegar ; let them stand
twenty-four hours, then strain through a cloth. To
each quart add two pounds of coffee-sugar. Boil until
it begins to thicken, then bottle and seal. A spoonful
or two in a glass of ice-water affords a refreshing bev-
erage.
CURRANT SHRUB.
To one quart of currant juice add two pounds of
coffee-sugar. Bottle, and use the same as raspberry.
RASPBERRY VINEGAR,
To four quarts of raspberries put one quart of
vinegar. Let them remain together twenty-four hours,
then mash and strain them. To each pint of juice put
a pound of white sugar. Boil it a few minutes and
skim it. Bottle it when cold.
LEMON BEER.
To two gallons of water add four and a half pounds
of sugar, three sliced lemons, one and a half ounces
of cream tartar, and one grated nutmeg. Boil half an
-hour in a bright brass or porcelain kettle. Then add
three gallons of water and half a pint of fresh yeast.


160
PRACTICAL COOK BOOK.
Bottle and cork immediately; tie the corks down, set
it in a warm place until it begins to ferment, then put
it in the cellar.
SMALL BEER.
To three gallons lukewarm water add a tea-spoonful
each of the oils of spruce, sassafras, and wintergreen,
one quart of nice molasses, and half a pint of yeast.
Set it in a warm place for eight or ten hours, then
strain, and, bottle. It will be fit for use the next day,
if the weather is warm.
GINGER BEER.
To one gallon of boiling water, add one pound of
white sugar, one ounce of good ginger, one of cream
tartar, and one quarter of an ounce of tartaric acid;
when cool add a table spoonful of yeast and two tea-
spoonfuls extract of lemon. Bottle and cork. In two
days it will be fit for use.
CREAM NECTAR.
To one quart of boiling water add three pounds of
white sugar and three ounces tartaric acid. When
cool stir in the whites of three eggs well beaten, and
three table-spoonfuls of flour. Boil five minutes. Wher.
nearly cold add one bottle extract of lemon. Bottle,
and keep in a cool place.
Put two table-spoonfuls in a tumbler of water, with
half a tea-spoonful of soda.
MILK PUNCH.
Take new rich milk, add brandy, rum, or whisky
to the taste. Make it very sweet with nice sugar, pour
it in glasses, and grate nutmeg on the top.
LEMONADE.
Cut lemons in thin slices, put them in a pitcher
with plenty of sugar, and mash with a stick to extract


PRACTICAL COOK BOOK.
161
the juice. Add ice-water until sufficiently reduced,
then more sugar, if needed ; unless very sweet it is
insipid. Put a few pieces of lemon in each glass, and
grate nutmeg on the top.
MINT JULEP.
Put a few sprigs of fresh mint in a goblet with a
table-spoonful of loaf sugar and a little brandy or rum.
Bruise it, put in a few small pieces of ice, and fill with
ice-water.
EGG-NOGG.
Beat the white of an egg as for cake. Beat the
yolk thoroughly until light and foamy; add the white,
and two or three table-spoonfuls of any liquor pre-
ferred. Stir it well, then put it into two or three
goblets, according as you wish it strong, and fill with
milk.
SPRING BEER.
Boil together sarsaparilla roots, sassafras, sweet
fern, wintergreens, and princess pine, with a handful
of hops and a little wheat bran, until the strength is
extracted. Strain and add nice molasses in the pro-
portion of one quart to three gallons. When lukewarm
add a pint of fresh yeast. When fermented, bottle
and keep in the cellar.
HARVEST DRINK,
To five gallons of water add half a gallon of molas-
ses, one quart of vinegar, and two ounces of ginger.
Very healthy and invigorating.
TO DRY CHERRIES AND PLUMS.
Pit them, and to five pounds allow two pounds of
sugar. Put the fruit in a kettle with the sugar, and
heat gradually to scalding. Then skim it out, and
spread on earthen platters or plates. Boil the syrup
till thick, and pour over it. Dry in a moderately-heat-


162
PRACTICAL COOK . BOOK.
ed oven till the syrup is absorbed, and the fruit par.
tially dried. Pack in a stone jar, cut a paper to fit
closely over it, and paste thick paper over the mouth.
Fruit dried and stored thus, keeps perfectly.
Another very good way is, to sprinkle sugar over it,
and dry the same as currants. Nice for pies, or to
stew.
TO DRY PEACHES.
Pare such as are perfectly ripe, and cut in halves.
Sprinkle a little sugar in the cavity made by extract-
ing the pit. Dry on plates near the fire. Dried thus,
they will be found much superior to those done in the
ordinary manner.
PEARS.
Pare and quarter them; dry on plates near the fire.
CURRANTS.
Spread them on plates, and sprinkle over as much
sugar as you choose; a quarter of a pound for a pound
is a very good rule; more may be used or less. Dry
in a moderately-heated oven, and stir often. Pack in
a stone jar, and secure the top as directed for cherries.
They are good stewed with other fruit, or alone. Very
nice for mince pies.
GOOSEBERRIES.
Take them when colored, but before they are very
ripe. Spread thinly on plates, sprinkle a little sugar
over, and dry moderately in the oven. As they heat
they will burst and flatten. Let them remain till the
juice is dried, and the berry, partially; then pack in a
jar. They retain their flavor, and are very nice stewed
or for pies.
BERRIES.
Look them over, spread on plates, and dry near the
fire, occasionally stirring them.


PRACTICAL COOK BOOK.
163
PEACH LEATHER.
Spread the pulp from very ripe peaches half an inch,
thick on a buttered plate. Dry till quite hard and
tough; then roll in layers, with white paper between.
Much relished by invalids.
TO PREPARE CITRON FOR CAKE.
Pare and take out as much of the inside as is pulpy.
Cut it in whatever form preferred, but not in very
small pieces. For each pound allow half a pound of
clean brown sugar. Make a thin syrup; when it boils
put in the citron, and cook until clear." Then lay it on
plates, sprinkle it with sugar, and dry by the fire.
Use the syrup for ordinary purposes.
This is very nice, and may be kept for any length of
time.
TOMATO FIGS.
For these use the small pear-shaped variety; scald
and peel. For each pound allow half a pound of
sugar. Make a syrup, and cook them in it until pene-
trated by it. Flatten and spread them on plates. Dry
in the sun if the weather is favorable ; if not, by the
fire ; turn them and occasionally sprinkle with sugar.
When dry pack in layers; sprinkle fine white sugar on
each layer and on the top. They will keep for years.
TO DRY PUMPKIN.
Stew it as for pies. Rub it through a colander, and
make in small thin cakes. Lay them on buttered' tin
plates and dry near the fire; as it dries on the top slip
à knife under and turn. When dry enough that it
will not mould, put it in a paper bag and hang in a
dry place. When you wish to use it soak it for a few
hours in new milk, or milk and water; a very little is
sufficient for a pie. It will be found almost like fresh
pumpkin.


164
PRACTICAL COOK BOOK.
Winter squash may be prepared the same.
By storing pumpkins in a dry, cool place where
they will not freeze, they will keep till late in winter.
TO DRY SWEET CORN.
Take it as soon as large enough for the table; cut
off the corn, taking care not to cut the cob, but as
closely as possible without. Spread it on earthen,
or very bright tin, and dry in the oven, stirring it often.
Prepare it early in the morning, and attend to it close-
ly, that it may be nearly dried before night. Unless
dried quickly, if the weather is hot, it is likely to sour.
A brick oven is best, as a large quantity can be done
at a time. It should never be dried in the sun, as flies
will attack and spoil it. Store it in a paper bag, or
wooden pail with a cover. Be sure it is perfectly dry
before putting it away, or it will mould.
If properly dried and cooked, it is very nice.
- A more common mode of drying is to scald it first;
but no person who once dries it without, will ever re-
sort to the old method. Yellow.corn may be dried
the same; take it when very young.
TO DRY GREEN BEANS.
Take them when right for the table. Parboil and
dry the same as corn. Nice for winter succotash.
CARE OF MILK AND MAKING BUTTER,
The best butter is that made during the months of
May, June, September, and October; and where the
number of cows renders it necessary to churn every
day, each article used must be scrupulously clean, and
scalded after it is washed. In summer, milk should be
kept in a dry, cool, and perfectly clean cellar, or milk-
house. Let it be well ventilated, and the windows
covered with netting, to exclude small insects.
Good butter can not be made from cream that has


PRACTICAL COOK BOOK.
165
become old, or in the least bitter; any unpleasant taste
before churning will be as perceptible after. Strain
the milk while warm in tin pans, and place it where it
is to remain. Strain apart from the rest that to be
used during the day; cream will not rise as well if
the milk is disturbed by dipping from it. In summer
it is best to churn the milk, as it is likely to sour
before the cream has all risen.
Churn it as soon as loppered or thick. When only
cream is churned, it should be taken off when the milk
begins to thicken, kept in a stone jar while collecting
a churning, and stirred whenever more is added. The
proper temperature for churning cream is 589 Fahren-
heit; milk and cream together, from 62° to 64°. Cream
requires longer churning than milk, for the reason that
it will not bear to be as warm. Churned at 58°, the
butter is long in coming, but is more solid and of a
much better flavor than when it is brought more quick-
ly by increasing the degree of temperature.
A wooden tray and ladle are indispensable. These
should be well scalded when you begin to churn; cold
water should then be poured on them, and remain until
ready to use them. When the butter appears in small
particles on the dasher, if soft and white, add cold
water, as the cream is too warm. When it has come,
ringe it from the side of the churn-dasher and lid with
cold water, and collect it with the dasher as much in a
mass as possible. Take it out with the ladle into the
tray, pour cold water upon it, and press with the ladle,
to separate the buttermilk. Salt with Ashton salt;
most dairymen give, as a rule, an ounce to a pound,
but as some persons like it more highly salted than
others, it is best for home use to decide by tasting.
After a few hours, work it a little. The next morning
work it until the brine is seen in it in little sparkling
beads clear as water. If worked longer the flavor is
injured, and it will not keep as well. Some good


PRACTICAL COOK BOOK.
· 167
and grate it in a pan of warm water. Press the juice
from it with the hand, and strain the water through
a cloth into the cream, when ready to churn. This
gives butter a beautiful color like that possessed in
summer, and the flavor is equally improved. Butter
for winter use should be packed, and kept as much as
possible from the air.
TO MAKE CHEESE.
The following directions are intended only for those
who make cheese for their own use, and have not those
conveniences necessary in large dairies. Strain the
milk at night in a large tub; in the morning take off
the cream, and, unless the weather is very warm, heat
it as warm as new milk. Strain to it the morning's
mess, and stir in the cream, heated with a little milk.
The whole should be about 850 Fahrenheit. Put in
the rennet; if strong, half a tea-cupful is sufficient for
twenty-five or thirty gallons. In twenty minutes, if
the milk shows no signs of curdling, add a little more.
When the curd is formed cut it in squares to the bot-
tom with a long sharp knife. Dip off a part of the
whey, then lay a thin strainer over, and dip off as
much more as possible. Lay a strainer in a cheese
basket, place it on a tub, with a small ladder or sticks
underneath it, put in the curd, fold the corners of the
cloth over it, put on a light weight to hold it in its
place, and let it remain till it can be cut in slices.
Lay it thus in a tub, and pour over it the whey, heated
to 100°. Let it scald until a piece bitten will squeak,
then drain off the whey, and break the curd in small
pieces with the hands, pressing it as dry as possible.
Salt with best dairy salt. Two and a half pounds
is considered a fair proportion for one hundred pounds
of cheese, or one tea-cupful for twenty pounds.
Place the hoop where it is to remain, lay in a small
strainer, fill it full, fold the cloth smoothly over the


PRACTICAL COOK BOOK.
171
FOOD AND DRINKS FOR THE SICK.
BEEF TEA.
Cut a piece of lean and tender beef in small pieces.
Put them in a large bottle, set it in a kettle of nearly
cold water, and boil two or three hours, or until the
strength is extracted. Drain off as much as is to be
taken at a time, add salt, unless prohibited. This
mode of making beef-tea is superior to any other, as it
affords the greatest amount of nourishment.
9
CHICKEN BROTH,
FED
Allow two quarts of water to a chicken. If the stomach
is very weak, take off the skin, as it contains a great
deal of oil. Put it in cold water, and skim it until
clear. Put in a little rice, and salt to make it palat-
able. When done, skim off the grease, add a small bit
of butter (if allowed) and a cracker.
This may be made with more or less strength, ac-
cording to the condition of the patient's stomach.
CHICKEN PANADA.
Pound a little of the meat from a boiled chicken in
a mortar, with a little of the broth. Then add a little
more broth, and a trifle of salt; boil five minutes. It
should be quite thick.
MILK PORRIDGE FER
Take equal parts of milk and water. When it boils
stir in a little Indian meal wet smooth in a little cold
milk or water, and a trifle of salt. Boil five or ten
minutes. Vary the proportion of milk as the case re-
quires. For a person in health, use all milk.
Water gruel is made the same. It is more palatable
for some, and more nourishing, if sweetened a little.


172
PRACTICAL COOK BOOK.
THICKENED MILK.
Break an egg in a handful of flour, and rub it with
the fingers till in small kernels like rice, or a little
larger. Stir it in a quart of boiling milk. Boil it two
or three minutes, stirring it constantly, as it burns
very quickly. Add a very little salt. If thicker than
liked, add cold milk.
BUTTERMILK POP.
Stir half a cup of Indian meal in a quart of fresh
buttermilk, and rub it perfectly free from lumps. Add
a very little salt, and stir until it boils. Boil four or
five minutes ; add sugar to the taste, and a small piece
of butter. If too thick, thin with milk.
- MULLED BUTTERMILK.
Stir a beaten egg in a quart of fresh buttermilk.
Add an even table-spoonful of flour wet smooth in a
little of the milk, and a trifle of salt. Stir it constantly
until it boils, otherwise it will curdle. Sweeten to the
taste, and for a person in health add a little butter.
PANADA.
Pour boiling water on a spoonful or more of loaf
sugar, according to the quantity to be made; put in a
small piece of butter and rum or brandy to the taste.
Add a broken cracker, and grate nutmeg over the top.
Very strengthening and nourishing in cases where
stimulants are allowed.
DROPPED EGG.
Break a fresh egg in boiling water slightly salted,
taking care not to break the yolk. Dip the water over
it with a spoon, and take it out as soon as the white is
hardened.
Lay it on a slice of toast previously moistened with
boiling water, and spread with a little sweet cream


PRACTICAL COOK BOOK.
173
slightly salted. Put a very little butter on the egg, if
allowed.
RELISH FOR A CONVALESCENT,
Pick codfish in small pieces, and freshen. Pour off
the water, and add a little cream or milk. When near
boiling, stir in sufficient flour, wet smooth in a little
milk, to thicken it a little. Add a small bit of butter,
and pour it on a slice of toast, or a split Boston cracker.
Dried beef may be cooked the same; it should be
shaved very thin.
TPV
CORN-STARCH BLANC MANGE. et steft
To one quart of milk allow three table spoonfuls of
corn-starch. Wet the starch smooth in a little of the
milk, flavor the remainder, add a trifle of salt, and heat
to boiling in a pail set in a kettle of hot water. Stir
in the starch, and cook for a moment; stir it constantly.
Put it in a mould or deep dish. To be eaten cold, with
cream and sugar, or milk.
Lagu DANSE ARE TO COOK SAGO.
Wash it thoroughly, to cleanse it of the earthy taste.
Boil a table-spoonful in a little water until it looks
clear. Add a pint of milk, and boil till it is absorbed,
leaving the sago moist. Sweeten to the taste.
It should be done in a kettle of water.de
CRUST COFFEE.
Toast bread as brown as possible, without burning.
Lay each piece as fast as done in a coffee-pot, and pour
boiling water on it. Set it on the stove or hearth,
where it will keep hot. When sufficient is toasted,
add boiling milk and a few spoonfuls of sugar. Let it
boil up, and it is done. The proportion of milk should
be about half, but less will do. Unless made strong it :
is not good. This possesses a great deal of nourish-


174
PRACTICAL COOK BOOK.
ment, and can be taken on a very weak stomach ; but
in such a case should not be as strong.
REFRESHING DRAUGHTS IN Á FEVER.
Dissolve a tea-spoonful of currant, or other acid
· jelly, in a tumbler of water.
Bake sour apples and pour boiling water on them.
Let them stand till the water is cold. Mash ripe cran-
berries, pour boiling water on them, strain and sweeten
to the taste.
Put an even teå-spoonful of cream tartar and a little
fresh lemon-peel in half a pint of boiling water ; sweet-
en to the taste. If too sour, add more hot water. To
be drank cold.
HERB DRINKS.
Pour boiling water on herbs, and drink after stand-
ing a few minutes. Long steeping makes them insipid.
They should be renewed often.
SANGAREE.
Take one third wine, two thirds water, sweeten with
loaf sugar, crumble in a little toasted bread, and grate
nutmeg over the top.
FOOD FOR A YOUNG INFANT.
Four table-spoonfuls boiling water, one of sweet
cream, a very little loaf sugar. Use the cream from
the milk of the same cow each time.
Never use mixed milk for infants.
FOOD FOR A DELICATE INFANT.
Wash a table-spoonful of Irish moss, pour on it half
a pint of milk, set it on the stove, or in a kettle of
water, and stir occasionally until dissolved. When it
thickens a little, take it up, add a little sugar and nut-
meg.


PRACTICAL COOK BOOK.
175
WHEAT GRUEL, (for Children Sick from Teething.)
Tie in a piece of thick cotton cloth a cup of flour.
Put it in boiling water, and boil steadily three hours.
Then remove the cloth, and let the lump become per-
fectly dry. Grate it, wet a dessert-spoonful smooth in
a little cold water, and thicken half a pint of boiling
milk. Add a very little salt.
ARROWROOT.
Stir in a pint of boiling milk or water, one heaped
tea-spoonful Bermuda arrow-root, wet smooth in a
little cold milk. Simmer two or three minutes, pour
it in a bowl, add a little sugar, and grate nutmeg over,
if liked.
If wished thinner, use less arrow-root.
ARROWROOT CUSTARD, (Miss Beecher.) ;
One table-spoonful arrow-root, one pint of milk, one
egg, one table-spoonful sugar. Mix the arrow-root
with a little of the cold milk, put the milk in a sauce-
pan over the fire ; when it boils stir in the arrow-root,
and the egg and sugar, well beaten together. Let it
scald, then pour in cups to cool. A little cinnamon
boiled in the milk flavors it pleasantly..
3. GROUND RICE GRUEL:
Mix one table-spoonful ground rice smoothly with a
little cold water, and stir it in a pint of boiling water,
or milk and water, equal quantities ; let it boil up once.
Season with salt, sugar, and nutmeg.
CAUDLE.
To a pint of rice gruel put, while hot, a wine-glassful
of wine, and season with nutmeg and sugar. It may
be made the same with water-gruel.


• 176
PRACTICAL COOK BOOK.
.
ADDITIONAL RECIPES.
Many of the following recipes were received too
late to be inserted in their respective places ; others
were accidentally omitted :
TO CORN BEEF.
For one cwt. six pounds fine salt, four pounds brown
sugar. Pack the meat with this mixture, rubbing over
every part of the same. Let it lie twenty-four or
thirty-six hours, then make a brine of two quarts of
salt, for sufficient water to cover it, and two ounces
saltpetre. Boil, skim, and when cold pour it over the
meat.
PICKLE FOR HAMS.
For one cwt. take four gallons water, four ounces
saltpetre, six pounds good coarse salt, one quart mo-
lasses. Scald and skim the brine as for beef. Let it
remain in the pickle six weeks, then soak one night
in pure water before smoking.
TO CORN FRESH FISH.
Clean and put them in weak brine over night. In
the morning rinse them in another weak brine. Kindle
a gentle smoke in the open air, by sticks above it, sup-
ported by blocks; place the fish on them, and smoke
until dried. Pack in a cask, with the flesh sides down.
Keep covered and in the cellar.
Broil them without freshening. Very nice.
MOCK TERRAPIN-A SUPPER DISH.
Boil a calf's liver; when cold, hash it. Dust it thickly
with flour, add a tea-spoonful mixed mustard, a little
cayenne, the yolks of three hard-boiled eggs, chopped
fine, a piece of butter the size of an egg, and a cup of
water.
Heat all together; let it boil for a minute or two.
Cold veal may be prepared the same.


PRACTICAL COOK BOOK.
177
BOILED TURKEY.
Fill the body with oysters, and boil or steam until
tender. Serve with oyster sauce. Dip a part over the
turkey, and send the remainder to the table in a boat.
TO BOIL FISH.
Fill the fish with a stuffing of finely-chopped salt
pork and bread, seasoned with pepper; or prepare a
dressing in the usual way. Sew it up, and if you have
not a fish-kettle, wrap it in a cloth. Put it in cold
water, add a tea-spoonful of salt for each pound, and
three table-spoonfuls of vinegar. Boil slowly for
twenty or thirty minutes, according to the size. Serve'
with egg-sauce.
PRESSED MEAT.
Boil a piece of fresh beef, mutton, or veal, until per-
fectly tender. Take out the bones and gristly parts,
then chop it fine. Season with salt and pepper; if very
lean, add a little butter. Pack it solidly while warm,
and slice when cold. A very good and convenient
supper dish.
MINCED BEEF,
Chop cold roast beef as for hash; add salt and pep-
per, and a finely-chopped onion, if you like. Put it in
a stew-pan with a little of the gravy left, and simmer
for a few minutes. Then put it in a baking dish, filling
it two thirds full. Fill with mashed potatoes heaped
high in the centre, and smoothed. Bake until browned.
Cold roast pork may be hashed the same. Add
sage to the seasoning, and dress with mashed sweet
potatoes.
GRAHAM BREAD, (WITHOUT YEAST.)
One quart Graham flour, one pint of milk, three
table-spoonfuls molasses, half a tea-spoonful soda, one
of cream-tartar, a little salt.


PRACTICAL COOK BOOK.
179
EESAVOY BISCUIT.
Beat the whites of four eggs to a stiff froth, add the
yolks beaten until they foam, then beat well together.
Add half a pound of white sugar, one tea-spoonful
extract of lemon, and a quarter of a pound of flour.
Stir thoroughly, Lay them with a spoon on buttered
white paper in an oblong shape; sift white sugar over
them, and bake in a quick oven a delicate brown. They
require close attention.
TEA BISCUIT.
Two cups sweet milk, three eggs, three cups flour,
half a tea-spoonful soda, one of cream tartar, half a
tea-spoonful of salt. Dissolve the soda in the milk,
put the cream tartar in the flour, put all together, and
beat fifteen minutes. Bake in cups; fill each one half
full. Bake in a quick oven twenty-five minutes.

WAFERS
da te
be One cup sweet, thick cream, two cups of water, three
quarters of a cup of sugar, and Graham flour to make
a very stiff paste. Roll very thin, cut in small round
cakes, bake in a quick oven; then dry in a warm
place.
CREAM FRITTERS.
To three eggs beaten until they foam add half a pint
sweet cream, half a tea-spoonful of salt, a little nut-
meg, and flour to make a thin batter. Stir until smooth,
then fry in hot lard, a small spoonful in each.
LIGHT DUMPLINGS FOR POT-PIE.
One tea-cup of buttermilk, two table-spoonfuls cream,
either sweet or sour, one egg, half a small tea-spoonful.
of saleratus, as much flour as can be stirred in with a
spoon. Drop from the spoon,without moulding.
Cook, half an hour; keep the kettle covered and
boiling


184,
PRACTICAL COOK BOOK.
two cups best molasses, juice and grated rind of a
lemon, five nutmegs, two ounces of cinnamon, two
small tea-spoonfuls saleratus, thirty, eggs.
This makes six large loaves.
CLAY CAKE.
One pound of sugar, half a pound of butter, one
pound of flour, six eggs, half a pint of sour cream,
grated yellow rind and juice of a lemon, one small
tea-spoonful saleratus.
WHITE CLAY CAKE.
One pound of sugar, half a pound of butter, one
pound of flour, whites of twelve eggs, half a pint of
sour cream, two tea-spoonfuls extract of lemon, one
small tea-spoonful of saleratus.
TRI-COLOR CAKE.
(Very Pretty to Mix in a Basket.)
One coffee-cup of white sugar, one table-spoonful of
butter, whites of four eggs, two thirds of a cup of
sweet cream, one cup of flour, half a tea-spoonful of
soda, one of cream tartar.
Make another cake the same, using the yolks; then
another, using red sand in place of white sugar.
Bake in sheets, having each about three quarters of
an inch in thickness. Lay three sheets one above an-
other thus : the red in the center, the yellow under-
neath, and the white above. Lay them together while
warm, and brush with the beaten white of an egg to
make them adhere. Ice.
CLOVE CAKE. Smith
One tea-cup of sugar, one coffee-cup molasses, three
cups of flour, half a cup of butter, two thirds of a cup
of sour milk, one coffee-cup of raisins, three eggs, two
tea-spoonfuls cinnamon, one of cloves, one nutmeg, one
tea-spoonful saleratus.


PRACTICAL COOK BOOK.
185
WHITE CUP CAKE.
One and a half cups of sugar, half a cup of butter,
half a cup of sweet milk, whites of six eggs, one cup
of flour, one cup of corn-starch, half a tea-spoonful of
soda, one of cream tartar, one tea-spoonful extract of
lemon.
FAVORITE CAKE.
Three cups of sugar, one of butter, one of sour
cream, six eggs, three cups of flour, one tea-spoonful
soda, two of cream tartar. This makes two loaves.
.PLAIN CAKE.
One and a half cups of sugar, one cup sweet milk,
half a cup of butter, three of flour, two eggs, one
small tea-spoonful soda, two of cream tartar, a little
nutmeg.
SODA SPONGE CAKE.
One cup of sugar, one cup of flour, two eggs, one
even tea-spoonful soda, two tea-spoonfuls cream tartar,
four table-spoonfuls of milk. .
SILVER CAKE.
One cup of butter, two cups sugar, one cup sweet
milk, four of flour, whites of six eggs, one tea-spoonful
of soda, two of cream tartar.
GOLDEN CAKE.
Made the same, using the yolks.
MOLASSES POUND CAKE.
One cup of molasses, one cup of sugar, one of but-
ter, three of flour, half a cup of sweet milk, one tea-
spoonful saleratus, one coffee-cup of raisins, spice to
taste. Omit the fruit, if you choose.
MOLA


186
PRACTICAL COOK BOOK.
DROP CAKE.
One and a half tea-cups of butter, two cups molasses,
one tea-spoonful saleratus pulverized and stirred dry in
the molasses, three well-beaten eggs, five cups of four,
one table-spoonful of cinnamon. Drop a table-spoonful
in a place at small distances apart. Bake half an hour,
VANILLA COOKIES.
One coffee-cup of sugar, one of butter, three tea-
spoonfuls of milk, one egg, one tea-spoonful of vanilla,
half a tea-spoonful of soda, one of cream tartar. Mix
soft, roll the thickness of a knife-blade. Bake quickly.
GOOD COOKIES.
Three cups of sugar, one of butter, half a cup of
sweet cream, three eggs, three cups of flour, half a
tea-spoonful of soda, half a nutmeg.
SOFT GINGER CAKE.
One cup of butter, one of sugar, half a pint of mo-
lasses, half a pint of sour milk, one and a half pints of
flour, three eggs, three table-spoonfuls of ginger, one
tea-spoonful of cinnamon, one of saleratus.
GINGER SNAPS.
One cup of butter, one cup of sugar, one cup of
molasses, one table-spoonful of ginger, one tea-spoonful
of soda. Mix soft, roll thin, bake quickly.
: GINGER COOKIES.
One tea-cup of molasses, six table-spoonfuls butter,
or nice, shortening, six table-spoonfuls warm water,
two tea-spoonfuls soda, one of powdered alum, one
small table-spoonful of ginger. Dissolve the soda in
half the water, the alum in the remainder. Melt the
shortening in the molasses, add the soda and alum;
mix soft, roll not very thin. Bake quickly.


188
PRACTICAL COOK BOOK.
fully, with chaff between and around it and on the
top. Cover and store in the cellar. Late in the spring,
apples kept thus, will be as smooth and the flavor as
fine as early in winter, while some kinds may be kept
till apples ripen again.
GREASE, LYE, AND SOAP. -
Grease for soap should be kept closely covered and
in a dark place, or flies will trouble it. A safe way is
to put it in weak lye as fast as it accumulates; there
is little danger if kept thus. If by any accident a
part becomes wormy, separate it, and use the soap for
washing and cleaning purposes.
Bones should be saved, as they assist materially,
Soap from mouldy grease will be dark colored, but as
good.
SETTING A LEACH...
If you have no leach cask, a barrel will do. Take
out the head, or have a number of holes bored in it.
Place it on a wide board elevated on blocks a little
from the ground, and propped slightly forward. Cut
channels in the board to conduct the lye into a vessel
set in front to receive it. Lay sticks across each other
in the bottom of the barrel, and over them a little
straw. Put in a bushel or more of hard-wood ashes,
(those from pine or soft wood are not good,) and four
quarts of lime; then a bushel more of ashes, and
pound them down, but not too hard, as the water will
not leach through readily. Put on a pail of water,
(soft is best,) and fill the barrel to within six or eight
inches of the top; pound the ashes occasionally, and
wet them. The next day scoop a hollow in the center,
and pour in a pail of hot water.
Water may be added as long as the lye will float an
egg ; but when the egg settles so as to be hardly
above the surface, set another vessel to catch it. Some-


PRACTICAL COOK BOOK.
189
times that caught first is so strong, that a part of
that leached afterward may be put with it; but care
must be taken not to reduce it too much. It must re-
main of sufficient strength to float an egg, or there
will be no certainty of good soap. When you have as
much lye as needed for the soap, leach off several pails
of weak lye, to reduce the soap in case it needs it, and
also to have some for storing the next supply of
grease.
Leached ashes are useful to spread upon grass.
TO MAKE SOAP.
If the lye is of sufficient strength, soap is quickly
and easily made. 'A large iron or copper kettle is
necessary to boil it in. Put in about ten pounds of
grease, or if the kettle is very large, fifteen. When it
begins to heat fill the kettle two thirds full, or rather
more, of the strongest lye. Let it boil slowly, occa-
sionally stirring it until the lye has eaten all or most
of the grease. Strain it through hay placed in an old
basket. Put five pounds of rosin in a barrel, and the
soap will be greatly improved for washing and cleaning
purposes. A root of sassafras or a handful of the bark
boiled with it and afterward kept in the barrel, flavors
it pleasantly.
If greases rise on the top when cold, add weak lye;
put in but little at a time and stir it well. If too much
is added the soap is made thin. When only a slight
scum appears it is reduced enough. The thicker and
more jelly like it is, the better.
Unless the grease is nice and clean, it should be
cleansed. To do this, boil it up in weak lye; when
cold, the grease will be on the top. Very new soap is
injurious, both to the hands and clothing. 5
Thirty pounds of grease will make a barrel.


PRACTICAL COOK BOOK.
191
SAND SOAP.
Shave and melt nice bar soap, perfume it if you like,
and stir in while warm an equal quantity of fine dry
sand ; that from the sea-shore is best. Put in moulds,
or roll it between the hands into balls. Set it in a
dark place, and dry gradually. I tu a s LOVOH OH
Helse AS COLORING RECIPES. Unit B
In preparing the following dyes, the quantity of
water to be used is sufficient to cover the goods nicely,
which must be perfectly clean and wet before being put
in, else they will not receive the dye evenly. During
the process lift the goods occasionally, shake out, and
expose for a moment to the air, to insure a uniform
color. 9
20 of owu tour TO COLOR BLACK.
To two pounds of goods, one pound of logwood and
one ounce of blue vitriol. Boil the logwood in a bag
until the strength is extracted. Dissolve the vitriol
in water; when it boils put in the goods, and boil one
hour. Take them out, put the dyes together; when
boiling, put in the goods and boil an hour, occasionally
airing. When dry wash in soap suds, and rinse.
TO COLOR CRIMSON.
To one pound of goods, four ounces of alum and
four of cream tartar. Dissolve in warm water in a
brass kettle, put in the goods, and boil an hour. Then
take them out and rinse; add to the dye one ounce of
powdered cochineal; put in the goods when scalding
hot, and let remain four hours. Then take out and
rinse.
SCARLET.
· To one pound of yarn, one ounce of cochineal, two
ounces muriate of tin, one ounce of cream tartar.


192
PRACTICAL COOK BOOK.
Put the cochineal and cream tartar in the water
when lukewarm; just before it boils add the tin, and
boil fifteen minutes in brass. Put in the yarn, and let
it remain until it is the shade wished; then rinse.
PINK.
To seven pounds of goods, two ounces of cochineal,
eight ounces of alum, twelve ounces of cream tartar.
Boil the alum and cream tartar one hour, add the
cochineal powdered; boil fifteen minutes ; when cool
put in the goods, boil two hours, or let stand all
night.
GREEN.
For ten pounds of goods take two ounces finely-
powdered indigo, and half a pound oil of vitriol. Put
it in a stout black bottle, uncorked ; place it in a kettle
of cold water, put it over the fire, and boil two hours.
Take three pounds of fustic, and three pounds yellow
oak bark; soak in rain water over night, then boil
until the color is out of the chips. Put in two pounds
of alum, to which add from the bottle till it is the
color wished; put in the goods, turn them frequently,
and let remain for half an hour.
TO COLOR COTTON YELLOW.
For five pounds of cotton cloth dissolve six ounces
of sugar of lead in hot water. Dissolve three ounces
of bichromate of potash in a pail of cold water ; mix
well together. Put the cloth first in the lead water,
rinse up and down several times, then wring out and
put it in the other the same; return to the lead water,
and repeat several times. To darken the yellow into
orange, dip it in boiling lime water.
TO COLOR BLUE.
One ounce of Prussian blue, one of oxalic acid.
Pound the blue, and soak it over night in a brass


194
PRACTICAL COOK BOOK.
sweet apples is best, though that from sweet and sour
ones together, is most commonly used. Boil it in a bright
copper or brass kettle, or tin boiler, (never in iron,)
and until nearly as thick as molasses ; skim it often.
Keep it in a jug in the cellar; if a mould forms over
the top it will do no harm. A barrel will make nearly
four gallons, such as will keep for years. To use it,
reduce it with water. For immediate use it is not
necessary to boil it so thick. Much used in making
mince pies, and apple sauce.
TO KEEP BUTTERMILK.
Take an oaken tub or stone jar that will contain
nearly twice as much as you wish to save. It must be
perfectly cleansed and scalded. Late in the fall fill it
two thirds full of fresh-ehurned buttermilk, then fill
with cold water. Once a week drain off the water,
which will be on the top, and refill with fresh. Stir it
well after filling. Keep it covered in a cold place. It
can be kept thus through the winter.
It may be used in making many kinds of puddings
and cakes, in place of sweet milk, soda, and cream
tartar, by simply adding sufficient saleratus or soda to
sweeten it.
TO PRESERVE EGGS.
Take one pint of salt, three fourths of a pint air-
slacked lîme, and three gallons of water. Put fresh
eggs in a stone jar, and pour the mixture over them.
Any cracked ones will be cooked by the lime. Keep
them in a cool place. They will be as fresh in the
spring as when first laid down.
Another very good way is to grease and pack them
in salt. Put a layer of salt on the bottom of a jar or
tub, put in the eggs in layers, stand them on the end,
and sprinkle salt over them.
The grease closes the pores in the shell, thus exclud.
ing the air, and causes the salt to stick to them.


PRACTICAL COOK BOOK.
195
TO MAKE POTATO STARCH.
Wash potatoes perfectly clean, pare and grate them
in a pan of cold water. Rub the pomice well with
the hands, strain through a sieve, then through a thin
bag. Let it settle, pour off the water from the starch,
which will be in the bottom, add more, stir and let it
settle again. Do this until the starch looks perfectly
white and the water clear. Then drain off the water,
spread the starch on earthen plates, and dry quickly
in a warm room. Spread gauze over the plates to pro.
tect from dust. It is improved by blueing the last
water just enough to make the starch look clear.
Very nice starch may be made in the same way from,
green corn,
TO CLEAN TEA-TRAYS.
Wash in warm soap suds, rinse, and wipe dry. If
they look dingy, dust on a little flour and rub with a
dry cloth. If a tray gets marked, rub the spots with
a woolen cloth and a little sweet oil; this will erase
them, if any thing. Never pour boiling water on
Japanned ware; it will cause the varnish to crack and
peel off.
TO MAKE WHITE WAX.
Melt beeswax in a kettle of water over the stove.
Have a hard-wood board made in the form of a shingle
and planed. While the wax is melting, soak it in
warm water, to prevent the wax sticking Dip it in
the water and wax, and when cold it will be covered
with a thin sheet. Loosen with a knife and slip it off.
Then dip as before, and until the wax is all dipped off.
Lay these thin sheets on a cloth in the sun until
white. Then melt and cake.
TO MAKE INDELIBLE INK.
Take about an inch in length of nitrate of silver,
put it in a very small vial, and dissolve in strong vin-
egar. Keep in a dark place, closely corked..


PRACTICAL COOK BOOK.
197
Put a little in the water in which the clothes are
soaked, and as much in the water in which they are
boiled. Much or little may be used, according to the
quantity and condition of the clothes.
TO BLEACH COTTON.
One pound chloride of lime for twenty-five or thirty
yards of sheeting. Boil the cloth in soap suds; rinse
it clean. Turn a gallon of boiling water on the lime,
strain through a bag into a wash-tub; add more water
to the powder, and strain as before to extract all the
strength. Be very careful that none of the sediment
passes into the tub. Fill the tub with warm water,
put in the cloth, and let it lie half an hour; stir it often
with a stick, and be sure that none of it, lies above the
water.
Wash in soap suds and rinse.
CEMENT FOR GLASS, CHINA, OR EARTHENWARE.
Dissolve Russian isinglass in gin over a moderate
fire. When thoroughly melted and mixed it will form
a transparent glue; strain through a thin cloth, bottle
and cork. It should be warmed when applied ; a
gentle heat will soon dissolve it. Put it on the edges
of the broken ware with a small brush, place them to-
gether, and pass a cord or strip of cloth round to hold
it in its place until dry. Let it remain several days
before using.
: TO MEND IRONWARE AND STOVES.
Take equal parts of slaked lime and iron filings;
sift the filings through a coarse sieve. Add the
beaten whites of eggs to make a stiff paste. Fill the
cracks with this, and do not use immediately. It ·
proves a very durable cement.
Wood ashes and common salt, wet with cold water,
will stop the cracks in stoves and prevent the smoke
escaping


198
PRACTICAL COOK BOOK.
TO PURIFY A SINK OR DRAIN,
Dissolve a pound of copperas in four gallons of
water. Pour in a part at a time for two or three days
in succession; it will completely destroy the offensive
effluvia. Copperas, being a powerful disinfectant, may
be used for many similar purposes. Half the quantity
is sufficient to cleanse a sink, unless very foul. ;
TO EXTERMINATE ANTS.
Procure a large sponge, wash and press it dry; this
will leave the pores open. Then sprinkle fine sugar
over it, and place it where the ants are most trouble-
some. They will collect upon it and in the cells by
hundreds. Then dip the sponge in boiling water,
squeeze it, put on more sugar, and return it. This
will clear them out effectually.
Another very good way is to wash the shelves they
frequent, and while damp sprinkle with fine salt.
BUGS.
Melt together one shilling's worth each of Burgundy
pitch, Venice turpentine, red precipitate, and lard.
Apply to bedsteads and cracks in walls. This has
proved most effectual.
TOADS.
However useful in a garden, a toad is a most un-
sightly object hopping about on a piazza or round a
door. Sprinkle a little salt on his back, and he will
leave; it is seldom he will return; two or three ap-
plications will suffice for the most troublesome.
AN EXCELLENT REMEDY FOR SUMMER COMPLAINT.
One gill of brandy, half an ounce each of laudanum
and spirits of sweet nitre, forty drops essence of pep-
permint. Dose for an adult, one tea-spoonful three


200
PRACTICAL COOK BOOK.
kettle on a portable furnace. It is said that about a
pint of this will cover a square yard on the outside of
à house, if properly applied. Use brushes more or
less small, according to the neatness of the job. It
answers as well as paint for wood, brick, or stone, and
is much cheaper. It retains its brilliance for many
years. Nothing of the kind will compare with it for
either outside or inside wall. Coloring matter may
be put in and made of any shade preferred.
Spanish brown stirred in will make a red or pink,
more or less deep according to the quantity. Finely
pulverized common clay well mixed with Spanish
brown before it is stirred in, makes a lilac color.
Lampblack in moderate quantities makes a slate color
suitable for the outside of buildings. Lampblack and
Spanish brown mixed produce a stone color. Yellow
ochre makes a yellow wash, but chrome goes farther
and is prettier. In all cases the darkness of the shade
depends upon the quantity of coloring used. It is
difficult to give a rule, as tastes differ; it is best to
try a little on a shingle, letting it dry. It is said
green must not be mixed with lime; the lime de-
stroys the color, and the color affects the whitewash,
causing it to crack and fall off.
When walls are badly smoked, if you wish them a
clear white, squeeze indigo plentifully through a bag
into the water; use before it is stirred.
TO REMOVE SPOTS FROM FURNITURE.
Paint or white spots on furniture may be removed
by rubbing with spirits turpentine and sweet oil, equal
parts, or with alcohol.
TO POLISH FURNITURE.
Take equal parts sweet oil and spirits turpentine.
Apply with a woolen cloth, then rub with another
until perfectly dry. , This gives a fine polish without


PRACTICAL COOK BOOK.
201
injury to the furniture. It must not be put on where
dust is stirring.
TO CLEAN BRITANNIA OR SILVER.
Rub with whiting, moistened with alcohol or water.
Use a woolen cloth, then polish with a bit of Chamois.
TO CLEAN MIRRORS.
Slightly moisten a piece of newspaper, roll it up,
and rub the glass; then take a dry soft piece, and rub
it until perfectly dry; no lint will remain, as is the
case after using a cloth, and the chemical property of
some ingredient in the ink gives a beautiful polish.
TO SCOUR CUTLERY.
For this purpose use a large cork; dip the end oc-
casionally in water, then in finely powdered brick-
dust, Bath brick, or water-lime; wash in clean hot
suds, rinse, and wipe dry.
TO TAKE GREASE FROM FLOORS.
Rub soft soap on the spots, then press with a hot
flat iron. :
TO TAKE INK FROM FLOORS.
Scour with sand, moistened with diluted oil of vit-
riol. When the stain is extracted, rinse with strong
saleratus water.
TO SET COLORS IN PRINTS.
Dissolve one table spoonful of beef gall in a gallon
of warm water; wash the article in it without soap.
It may may also be used in washing silk woolen goods.
TO TAKE GREASE FROM SILK.
- Moisten the spot with chloroform, then rub with a
cloth until perfectly dry. It will not injure the most
delicate color.


LIBRARY
COLLEGE OF AGRICULTURE
UNIVERSITY OF WISCONSIN
MADISON
GENERAL INDEX.
PAGD
.187
136
136
136
Apples, to keep, ....
APPLES, VARIOUS WAYS OF PREPARING :
Apples, sour, to bake,......
do. Sweet, to bake,....
do. Very nice,...
do. Coddled, .....
do. Stewed, ..
do. Sauce, a nice, .....
do do. cider,
do. Fried,..
Ants, to exterminate,
137
.........................
137
187
..............................
137
137
187
.................
............
18
...............................
138
..................
198
179
...
60
178
.
.
.
.
179
60
BISCUITS, ETC. :
Biscuit, raised,....
do. Tea,.......
do Sweet, .....
do. Graham
do.
Savoy, ....
do. Soda, .......
do. Cream, .......
do. Sour milk, ..
Crackers, butter,...
Drop cakes, ..........
Rusk, ............
do. very nice, ......
Rolls,..
61
61
62
60


204
GENERAL INDEX.
:
PAGB
61
..
..
...
.
.
78
..................
64
179
63
63
66
65
68
BISCUITS, ETC. :
Rolls, French,...
Short cake, apple,.....
do. strawberry, ..
Johnny cake,.............
do. plain, .......
Muffins, .........
do. Without yeast, ........
do. Cup,.......
do. Corn,..............
Puffets,....
Whigs,.......
Wafers, ......
Waffiles, ..
do. Cream, ......
do. Rice,..
Albany breakfast cakes,......
Fritters, .
do. Apple,
do. Cream, .....
Sweet potato pone,..
Sally Lunn, ......
Vanities,
Cakes, buckwheat, .....
do. Wheat, ...
do. do. With yeast,....
do. Corn meal,........
do. Wheat and Indian, .....
do. Corn, ..............
do. do. extra nice,..
do. Rice, .....
do. Bread, ..
Crumpets, ..........
BREAD, good family,
do. Rye, ...........
.
65
....................................
179
65
66.
66
66
67
.........................
..................................
KA


206
GENERAL INDEX.
PAGU
R
178
82
184
83
186
186
82
84
85
185
. CAKE:
do. Composition,........
do. Cream,
do. Cup..
do. Coffee,
do. Cream,
do. Chess,...
do. Clove,
Cookies, ..............
do. Vanilla,
do. Cream, good,..
do. Water...........
do. Plain,............
do. Molasses, plain,..
Corn-starch patties,
Crullers,...............
Cake, Cup, white, .
do. Delicate, ....
do. Measure,...
Doughnuts, ........
Cake, Raised,. ...
do. Drop,
do. Election,.....
do. Fruit,
do. do. plain,...
do. Federal,..
do. French loaf,...
do. Favorite,...
do. Golden, .......
do. Graham,..
do. Ginger, soft,..
do do. Hard,
do. do. Alum, ..
do. Snaps, ......
do. Cookies, .

80
185
....... 74, 185
......... 85, 186
85
...
86
......... 86, 186
....... 86, 186


GENERAL INDEX.
207
PAGE
86
CAKE:
Gingernuts, ..
Cake, Imperial, .......
do. Jelly,...
do. do. Rolled,..
Jumbles, ...
Cake, Plain,...
do. Soft...
do. Lemon,
do, Loaf, ................
do. Rich or wedding,..
do, Lady cake,....
do. Leopard,
do. Mountain,
do. Measure,..
do. Marble, ..
Meringues, ..........
Cake, Molasses pound,
do. Pound,..
do. Pork,...
do. Plain,..........
do. do. nice,
do. Queens, ...
do. Scotch, .....
do. Silver, ...
do. Sponge,...
do do. White,
Cream,.....
do. Spice,........
do. Soda,
do. do. Sponge, ...
do. Pound,...
Sugar drops, .....
Cake, Tri-color, ......
do. Woodbridge, ...........
185
74
79
•
185
•
80
.
.
188
....... 84
..... 81, 184
74


208
GENERAL INDEX.
PAGB
.......
164
155
155
165
CAKE:
do. Washington, ......
do. White corn-starch, ..
CANDY:
do. Molasses, to make,
do. Vanilla cream,“
do. Cocoanut,
do. Honey,
do. Taffy,
Canning fruit,
Cracked wheat, ...
Catsup, walnut,.......
do. Tomato, ......
do. Mushroom,......
do. Oyster...........
Cheese, to make, ......
do. Sage,
do. Brandy,“
do. Cottage, or Dutch,
Cider, to boil, ..............
Coloring recipes,....
Black, ...........
Crimson, ....
Scarlet,.......
155
128
106
148
149
149
149
167
168
170
170
193
191
191
191
191
Pink, ...........
192
192
Green, .........
Cotton, yellow,........
Blue, ................
Cement, diamond,........
do. For china, glass, or earthenware,..
Cotton, to bleach,....
CORDIALS, WINE, DRINKS:
Wine, Elderberry, to make,........
do. Raspberry,.........
.................
192
192
196
197
197
166
156


GENERAL INDEX.
209
PAGE
160
CORDIALS, WINES, DRINKS :
Wine, Blackberry,..
........... 156, 187
do. Cherry, .........
156
do. Currant, .........
156
do. do. white,..
157
do. Grape, .....
157
do. Cider,....
158
do. Rhubarb,.........
168
Cordial, Raspberry, ...
158
do. Elder,..
159
Drinks :
Shrub, Raspberry,
.. 169
do. Currant,..........
109
Vinegar, Raspberry,..
Beer, Lemon, ..
169
do. Small,
do. White spruce,
187
do. Ginger,...
160
do. Spring,
161
Cream nectar, ......
.... 160
Milk punch,
160
Lemonade,...
......... 160
Metheglin, .............................
158
Mint julep, ........
161
Egg nog, ...
Harvest drink,
161
Cherry bounce, ..
... 187
Syrup, Blackberry,
187
DESSERTS AND SWEET DISHES :
Apple, snow,...
115
Bird's-nest,...
.......
116
Custard, boiled,...
109
do. Boiled, plain, ........
109
do. Steamed or baked,...
110
do. Almond, ........
Blanc mange,
110
Federal blanc mange,.
110
Floating island,.......
Tipsy parson,...
.........................................
161
.............................
109
.........................
..................
110
....................
110
...............................
111
1.......................................
115


GENERAL INDEX.
211
PAGI
163
a,...................................
154
FLAVORINGS:
Extract of vanilla,........
do. Lemon, ......
do. Bitter almonds,.....
Brandy, Rose, ...........
do. Spiced, ...........
do. Lemon, ...,
154
............
154
164
164
.....
..
164
175
175
172
172
171
...................
171
.................. .
171
..............................
173
1773
........
175
176
FOOD AND DRINKS FOR THE SICK:
Arrow-root,......
do. Custard,..
Buttermilk pop,........
do. Mulled,
Beef tea, .........
Chicken broth,..
do. Panada, ............
Corn-starch blanc mange,.
Crust coffee, ..
Caudle,..
Dropped egg, ....
* Food for a young infant, ..
do. Delicate infant,
Herb drinks, .........
Gruel, rice, ground, ....
Milk porridge,..
do. Thickened, ...
Panada, .......................
Relish for a convalescent, ........
Refreshing draughts in a fever, ..
Sago, to cook,...........................
Sangaree,.....
Wheat gruel (for children sick from teething,).......
FRUIT, TO DRY:
Berries, ...
............
172
174
174
174
175
1971
.........................
172
173
.174
175
162


GENERAL INDEX.
213
....................
179
179
11
11
12
12
לל1
13
PAGE
Light dumplings for pot-pie,....
Macaroni,........
109
Mustard, to mix,................
150
Milk, care of, ..........
164
Mucilage,......................................
196
MEATS :
Bacon, curing, .
Bass, to cook, .......
Beef, roast,.........
do. Steak, ...........
do. do. with onions,
do. * Fricasseed, ...
do. Corned,..
12
do. Minced,.......
177
do. Pressed,...
do. Dried,........
........
do. To salt or corn,
........6,
do. To pickle,..
do. How to smoke,.
do. do. dry,.....
do. Stew,.......
do. Soup,
Boiled dinner,.....
Clam fritters,
Clam soup, ...............
Calf's head, to cleanse, ..
do. to cook,
Caper sauce, .......
Chicken soup,......
25
Chowder,.......
33
Cod, fresh,
29
do. Salt, to boil,.....
do. Broiled, ....
Codfish toast, .......
.............................
83
25
......................................
10
.........
......................
29
RO
30
...................................


GENERAL INDEX. -
215
PAGE
24
34
15
14
26
.
MEATS :
Ham, to cure,
do. Broiled, ..
do. Boiled,
Head cheese,..
Lard, to try....
Lamb steak,
do. Stewed,...
do. Soup,..
Liver, to cook,
Lobster salad,
Meat cake,....
do. Pie,..
Mutton, roast,........
do. Leg of,..
do. Chop,...
Macaroni soup,........
Mock turtle soup,
Mackerel, to boil,
do. to fry,
do. to broil,...
Noodle soup,...
Oyster sauce,
do. Stewed,
do. Fried,
do. Roast, .
do. Scalloped, ..
do. Pickled,
do. Very nice,
do. Fritters,......
do. Pie,
Pig, roast, ....
Pig's head, to roast, ........
do. Liver and heart,.....
Pork, roast,.............
.
.
Q
.
31
25
10
31
32
32
....
32
· 83
38


216
GENERAL INDEX.
PAGB
...............................
MEATS :
Pork steak, broiled...
do. do. fried, ..
do. Salt, baked, .......
do. do. fried, ......
do. Stew, ...........
do. Baked and beans,
do. Broiled,
do. Fritters,..
Pigeons,
Partridge, .......
Rice soup,......
Rabbit,..
Sausage, .........
do. to cook, .......
Souse, to clean,. ....
do. to cook,..
Spare rib,.....
Salmon, to cook,.
Shad, to cook,..
Squirrels,.........
Tongue, to smoke,
do. To cook,..
Tallow, to try,...
Terrapin, mock,.......
Trout, brook,..
Turkey, boiled, ....
do. to roast,....
Veal, roast, ...
do. Cutlets, broiled, ...
do. do. fried,..
do. Pot pie, ..........
Venison, haunch of,.
Vegetable soup, .....
Vermicelli soup, ................
...............................
........................
176
29


GENERAL INDEX.
217
PAGE
31
40
50
180
88
88
.. 88, 180
MEATS :
Whitefish, to cook,...
Woodcock,........
Omelet, .........
do. Ham,.......
PASTRY:
Paste, puff,
do. Rich,..
do. Plain,
do do. nice, .......
Pie, mince, ...........
do. do. Plain,
do. do. Imitation,
do. Apple,
do do. Dried, ..
do. do. Sweet
........
do. do. Meringue,
do. Pie plant, .
do. Pineapple,
do. Cranberry, ......
do. Cocoanut,
do. Rice, ...
do. Custard,..
do. Corn starch,........
do. Huckleberry,....
.do. Raspberry, ........
do. Lawton blackberry, ........
do. Tomato,....
do. Peach, dried,......
do. Cherry,..
do. Pumpkin,..
do. Squash, ..
do. Lemon, .......
do. Cream, ..
10


GENERAL INDEX.
219
PAGS
123
123
123
1:22
125
128
126
128
133
121
125
127
122
131
ve,
..........................
ve, ............................
PRESERVES :
Apples, to preserve,.....
do. Crab, Siberian,.
do. do. Natural,
do. and quince, ..
do. Jelly, .........
do. Crab jelly,......
Blackberry jam, ...
Blanc mange, ........
Blackberries, to can, ..
Currants, to preserve, ..
do Jelly, ......
do. Jam,....
Cherries, to preserve,....
do. to can,...
Citron, to preserve, ..
Cranberries, to preserve,
do. Jelly, .
Fruit, frosted, ..
Grapes, to preserve,..
Grape jelly, ..........
do. jam, ..............
Gooseberry jam,.........
Gooseberries, to can,....
do. and currants, for pies, ....
Huckleberries, to can,..
Lemon jelly,.......
Oranges, jellied,.....
Peaches, to preserve,....
do. Brandy,..
do. To can, ........
Pears, to preserve, ........
do. To can,...............
Plums, egg, to preserve, .......
Damson's or Green Gages,............
122
124
..... 126, 180
128
..............
122
.......
126
....................
..............
182
127
120
120
.............
.


220
GENERAL INDEX. .
PAGE
• 183, 122
123
127
131
132
131
124
125
PRESERVES :
Plums, purple, to preserve, ....
Pineapple, to preserve, ....
do. Jam, .....
do. to can, .......
do. do. without heating,
Quinces, to can, ...
do. to preserve.....
Quince jelly,......
do. Marmalade,....
Raspberry jam, .........
Raspberries, to can,....
Strawberries, to preserve,
do.. to can, ........
Tomatoes, to can, .........
$ do. to preserve......
Tomato figs, .............
Wine jelly,
Preserving, ....
127
126
133
124
132
133
.
121
128
126
.
.
.
..
.
.
.
.
.
.
.
.
1
118
8
97
99
105
180
179
do.
99
PUDDINGS:
do. Apple,..
do. Custard,.......
Apple Dumplings,
Pudding, Apple, Indian,....
do. Sago, ..
Berry,.............
do. Batter,...
do. steamed, ......
do. Bird's nest, ....
do. Batter dumplings,....
do. Cottage,
do. Cracker,......
do. Cherry,
IO4
do.
100
..................
e, ............................
98
101
102
verry, ......


222
GENERAL INDEX.
PAGE
51
51
................................
Respecting Flour,..
do. Bread,...
do. Yeast, ......
Rice,
Rennet, to prepare,......
Remedy for summer complaint,..
do. Simple, for hooping-cough,
.............
........
....
100
169
........
.........
.........
198
199
133
13+
RIPE Fruit, to prepare :...
Cherries, .....
...........................................
Currants, .....
..
......................................
Blackberries,.......
.......................................
Huckleberries, ..
..
................................
Raspberries, ...
.
Peaches, ..
do. stewed,
Pears,
Pineapple, ....
Strawberries,
135
135
135
135
135
.
.
134
.
134
.
134
..........................
195
.........
162
152
162
Starch, potato, to make,...
SWEET PICKLES :
Apples, to pickle, ...........
do. Crab, to pickle,
Blackberries, to pickle,.......
Cucumbers, ripe, to pickle, ....
Currants, spiced,.......
Peaches, to pickle, ........
Pears, to pickle,...............
Peaches or pears, spiced, ....
Plums or cherries, to pickle,..
SAUCE, sherry,..
do. Plain,...
do. Nice,.......
do. Sweet, .....
153
152
153
151
151
151
................................
..............................
•
............................
153
161
107
........
107
107
107


GENERAL INDEX.
223
........................................
PAGR
108
108
108
......................
141
147
.
.
188
189
190
.
.
190
190
191
198
199
;}.
.......................
198
......
Sauce, Foam,. ...
4 Cream, ...
Syrup, to make, .....
Samp,.........
Sugar, how to clarify,
Sandwiches, ........
Sour krout, ........
Setting a leach,
Soap, to make,.......
do. do. without boiling,
do. Hard, ........
do. Honey, .....
do. Sand, ..
Sink, to purify a, ........
Salve, German, for frosted flesh,.
TEA, COFFEE, CHOCOLATE:
Coffee, to brown, ..
do to make,....
do. do. without boiling,
do. Mock,.......
do. Rye, ..
Cocoa, ......
Chocolate, .......
Tea, black, ........
do. Greer
Toasts,...
Tarts, ........
do. Cream,......
do. Lemon,..........
Tomato sauce, ......
Tea-trays, to clean, ...
Toads, to drive away,......
EGETABLES:
Asparagus,....
139
139
140
.
.
.
.
.
.
141
141
138
138
...................


224
GENERAL INDEX
PAGB
46
46
43
43
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
VEGETABLES :
Beets, to cook, .
Beans, green, shelled,..
do. String, .......
Corn, to boil,
do. Sweet, dried,.......
Cucumbers,
Cauliflower, .....
Coldslaw,
Cabbage, dressed,
Carrots,
Egg plant, ......
Greens,........
Hotslaw, ........
Lettuce,
Mushrooms,
Onions, ..
do. fried,...
Parsnips, .......
.
48
.......................
47
44
48
45
&&&&&&如约​&&&&幻组织的织田nnnnwww纪48884
45
43
Peas, :..
45
41
.................
do.
..............................
41
41
do.
do.
42
do. String, ........
Potatoes, to boil, .......
do. New,.
Moulded, ........
do. Mashed, .........
do. to warm,...
Fried,...
do.
Warmed, ...
do. Sweet, ........
Salad, dressing, ..
Squash, Summer, ...
do. Winter, ...
Succotash, .............
Spinach, ..............
Turnips, to cook, .......
42
42
44
er, ..
................................
43
42
......................
46
4
...........






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