IMAGE EVALUATION TEST TARGET (MT-3) /. {/ :/ C^ .0 I.I 1.25 .f iiM m 1^ IM IM 20 1.8 U ill 1.6 % V] ^;. VI '^' #/ %.^^^ ■^m 4.°^ // ->. ^? CJ^'' Photographic Sciences Corporation 23 WEST MAIN STREET WEBSTER, N.Y. 14580 (716) 872-4503 m. Li>^ ,\ ;\ ^^v M \ % 4 ^ ^ 6^ % ^ #1 nj^ CIHM/ICMH Microfiche Series. CIHM/ICMH Collection de microfiches. Canadian Institute for Historical Microreproductions / institut canadien de microreproductions historiques Technical and Bibliographic Notes/Notes techniques et bibliographiques The Institute has attempted to obtain the best original copy available for filming. Features of this copy which may be bibliographically unique, which may alter any of the images in the reproduction, or which may significantly change the usual method of filming, are checked below. L'Institut a microfilm^ le meilleur exemplaire qu'il lui a 6t6 possible de se procurer. Les details de cet exemplaire qui sont peut-6tre uniques du point de vue bibliographique, qui peuvent modifier une image reproduite, ou qui peuvent exiger une modification dans la m^thode normale de filmage sont indiquds ci-dessous. D Coloured covers/ Couverture de couleur I I Covers damaged/ D D n Couverture endommagde Covers restored and/or laminated/ Couverture restaur^e et/ou pellicul6e I I Cover title missing/ Le titre de couverture manque I I Coloured maps/ Cartes gdographiques en couleur Coloured ink (i.e. other than blue or black)/ Encre de couleur (i.e. autre que bleue ou noire) r~7] Coloured plates and/or illustrations/ Planches et/ou illustrations en couleur Bound with other material/ Reli6 avec d'autres documents Tight binding may cause shadows or distortion along interior margin/ La raliurQ serr^e peut causer de Tombre ou de la distortion le long de la marge intdrieure Blank leaves added during restoration may appear within the text. Whenever possible, these have been omitted from filming/ II se peut que certaines pages blanches ajout^es lors d'une restauration apparaissent dans le texte, mais, lorsque cela 6tait possible, ces pages n'ont pas 6t6 film^es. n n Coloured pages/ Pages de couleur Pages damaged/ Pages endommag6os Pages restored and/or laminated/ Pages restaurdes et/ou pellicul6es Pages discoloured, stained or foxed/ Pages ddcolor^es, tachetdes ou piqudes Pages detached/ Pages d6tach6es Showthrough/ Transparence Quality of print varies/ Quality indgale de I'impression includes supplementary mate:)>>i' Comprend du materiel suppl^mur. aire Only edition available/ Seule 6dition disponible Pages wholly or partially obscured by errata slips, tissues, etc., have been refilmed to ensure the best possible image/ Les pages totalement ou partiellement obscurcies par un feuillet d'errata, une pelure, etc., ont 6t6 filmdes A nouveau de fapon d obtenir la meilleure image possible. n Additional comments:/ Commentaires suppl^mentaires: This item is filmed at the reduction ratio checked below/ Ce document est filmd au taux de reduction indiqu6 ci-dessous. 10X 14X 18X 22X 26X 30X y 12X 16X 20X 24X 28X 32X ails du difier jne lage The copy filmed here has been reproduced thanks to the generosity of: Dana Porter Arts Library University of Waterloo The images appearing here are the best quality possible considering the condition and legibility of the original copy and in keeping with the filming contract specifications. L'exemplaire f\\vn6 fut reproduit grdce d la gdndrositd de: Dana Porter Arts Library University of Waterloo Les images suivantes ont 6t6 reproduites avec le plus grand soin, compte tenu de la condition et de la nettet§ de l'exemplaire film6, et en conformity avec les conditions du contrat de filmage. Original copies in printed paper covers are filmed beginning with the front cover and ending on the last page with a printed or illustrated impres- sion, or the back cover when appropriate. All other original copies are filmed beginning on the first page with a printed or illustrated impres- sion, and ending on the last page with a printed or illustrated impression. Les exemolaires originaux dont la couverture en papier est imprim^e sont film6s en commengant par le premier plat et en terminant soit par la derni^re page qui comporte une empreinte d'impression ou d'illustration, soit par le second plat, selon le cas. Tous les autres exemplaires originaux sont film^s en commenpant par la premidre page qui comporte une empreinte d'impression ou d'illustration et en terminant par la dernidre page qui comporte une telle empreinte. The last recorded frame on each microfiche shall contain the symbol •— »- (meaning "CON- TINUED"), or the symbol V (meaning "END"), whichever applies. Un des symboles suivants apparaitra sur la dernidre image de cheque microfiche, selon le cas: le symbole — ♦► signifie "A SUIVRE ", le symbole V signifie "FIN". Maps, plates, charts, etc., may be filmed at different reduction ratios. Those too large to be entirely included in one exposure are filmed beginning in the upper left hand corner, left to right and top to bottom, as many frames as required. The following diagrams illustrate the method: Les cartes, planches, tableaux, etc., peuvent dtre film6s d des taux de reduction diffdrents. Lorsque le document est trop grand pour dtre reproduit en un seul clichd, il est film6 d partir de Tangle superieur gauche, de gauche d droite, et de haut en bas, en prenant le nombre d'images n^cessaire. Les diagrammes suivants illustrent la m^thode. rata elure. 3 32X 1 2 3 1 2 3 4 5 6 li , 1 I f, Economical HoiBcka3|)i]]|T. A COMETE SYSTEM OF HOUSEHOLD MANAGEMENT f'ok thosf, who wish to li\f ^VFTI at a ,r^r. --'v,.,ox cuK. o. c^N.;:^t^^;'^™;:•-'-^- M-^KIxo n.TTKK, WASHIXO, IKOX,X„ ;;,^"';, , "^^^''•^• -;;m^.,.oH,K.,CAKK<>.™,,,eK:H.A;:::o:'a^^ l-Mt KK, IHL POULTRY VAKD, AXI. Mrcjl Klsr ^•HAT IS VALUAn.K TO KVKKV noUSKKKKlir ^b' MRS, J:UZA A\ J>ARKER, ILLUSTRATED. ToRoxTo: J. S. ROBERTSON & BROS., PUBLISHERS. 1886. ^^ny%;in>,,. TY ^^Ur^ iOQ •T^^^^^ cop\'i;ic,prii.:i) nv ■■^I- ■!'. KK'ir.\Rl)S()\, iSSs. PREFACE In pro:.cn1in is rullermdotailsoi- won.nrs u-o.k 1 i any other book whhu-hich she is acuuainled. Its .v s have been selected troni the oolleclions ot „,anv of the l' housekeepe.-s noi-th and soutli, and it has In.^n he.- eo„- stant endeavor to pivsei.t ihose that conkl he us(>d econom- ically and witiu)ut pi-ejiulice to healili. ir it shouhl 1),. found on examiiialion that soine thino's have been omitted whieli nu;,-ht prope.-ly have found ^a P^ace m its pag-e, she can at least say that sl,e lias bee., a.h- mated by a conscientious desire to p.-ociuce a ^vol•k, which taken as a wl.ole, nii,-ht .-eceive the commendations of expe: rienced liousekec})ei's eveevwheiv. Thanks are returntHl to the Llilance & Grosiean M-inu ^i" This w.' ' ''^]''^^^'^-- Ihei.- Patent A^ate Iron Wait. This vare is made of sheet-iron p.vssed into slnne and coated with a pure vitreous enamel which fJr t(:nS and capacity for resisting, the power of acids is m e in d A point in favor of this ware is, that its surfa.. ^ j and sjnoo h, it can he easily cleaned. Wlul. moi"^.:: than tin, ot course, it is takin.o- th(> place of tin-ware in a ..e.H^ many families, as it will neither rust Ilk. tin, or I. . Ike t^he ordinary <>nam(>l, and has been pronounced bv h-ui- n^ chemists familiar with the composLn of the cl n absolutely safe to use. toaL.n^, WTA CONTENTS. CHAPTER I Bioud PAGE. 1 CHAPTER II. RuhLs, Sally Luiin, Buns, &,.. «^I „. ., CHAPTER III. Biscuit 25 ., , CHAPTER IV. Crackei's 30 CHAPTER V. Ci-iddle Cakes, Gems, Waffles, Muffins, &c- a2 CHAPTER VI. Corn Bread, Toast and Mush. 50 CHAPTER VII. Coilee, Tea and Chocolate. 57 CHAPTER VIIJ. Soups 03 Fish CHAPTER IX. 79 «i 1. I.- . CHAPTER X. Shell-Fish 93 Mc,ls CHAPTER XI. 101 ^^- VI CO.N'I'KX'I's. f, u ('HAPTKU Xff » Oiiltry ^ 'VM. ,,^^,,,, ir,u (W ^'UAVTVAi xm. !(;!» « .. CIIAI'TEU XIV. IM <- I > ^, <'1iai'ti-;r XV. ^ «'l(l Meats, St.'ws JUKI Side JJishcs l!»:i V,.., , rilAlTEK XVI. Niliids 2m ,, CHAPTER XVII. ^-Vl.T^ 2 m Vegetables aiA|.TEH XVIII. 22rt «• ,, CHAPTER XIX. Kice, Macaroni, &c 2'6\) ,r , CHAPTER XX. Miishroonis Pickte ."r"™.™- Catsup. CHAPTER XXII. 367 n , ,r , . C;HAPTER XXIII. Cake-Making 5^74 p . ,. ^ CHAPTER XXIV. Hid CHAPTER XXV ^'5uiH/t\s for Puddings. 344 p , „. CHAPTER XXVI. Pastry. Pws, ^Sc^\ 348 ^"HAPTER XXVII. Milk and Butter 364 J f '.''1 ,1 •i' -^^^ ('( ).\TK\'rs. VII i'UAVTim xxvui. "''""-^'"""••- *''"^^anls. ChaHott.. Rnss.. A:r '''':'!': im p.. ("HAPTEIi XXV m\ F,,.si, i.>„i,,, ™-|.:kxx.x.. :m , (HAITKIi XXXII. Uinnin- Fnnls and V.-,.tj,l.|,.s LoOnun ^-''^M;™ XXXIII. "' ;j9!> Hou.sekoe,„n«-, Ti.o Kit..!,..,.. I.uuhI.v. .w 4()(i D,voi,«, K,.,„n,uh,«,*,..'.":\';''''";'^;^'-'^-^- ThoTo,M '";";;';'■" •''••'^••^■^•'. TheNurserv. '"-^I'™!' .VX.XVIJ. 43r> Ca.-e of tin. Si., *;;";^^';n<:R XXX VIII. 437 'HAPTKR XXXI V Simple Kemcdios lur Cohis. Cou.^l.s, cSre 44!» e ., .. CHAPTER XL. San.ta.,y r..ut,n.„t o,' Di,.i,t,...i., s..„,.., Fever M . n^ <"'HAPTER XI 1 Beverages ^-'^- 4S1 Conieelione..y ^^''''^ ''^"- 4N(i '•^•--if^ ^111 (.'ON'I'KNTS, CII.MTKIJ XI. HI. p^^^^,,, Tiihl.. „f W.-iglils Mild Meastiivs. ('(,<.|<-s Tiiiic Tiil.l,', &c -I'M CIIAl'TER XIJV. Poultry Riiisiiiy " (;haptku XL v. The Flow."!' (i:ir(!rii-\Vi,Hl„\v (i;iid..|iii,.i;_l|„„.s(.. I'laiits r,;j(j CIIAi'TKi: Xl.VI. Ht'l' ( 'llltlllV ^ )•!" CHAPTER XIAll. Silk Ciiltuiv Oijy ('HAPTKR XLVIII. FoldinL'- Niipldns -.^ >i)t CHAPTER XLIX. The Cookiiifr Scliool -,., Of)] CHAPTER L. I\Iiscellaneous ^^ , • » ( 4 '^^-'^ .M7 I 'i?!:^ 1 I mmmai \mmmm. CHAl'TEK I. BREAD. In makiii- hivad, as in evoiy other branch of cookinii-, tlio mahi thin- is to brcoinc aniuaintcd witli tiio olenientan- pi-niciplcs. Few thiii-s thai l)elon.i;- to Ihc (Icpartnicnt of housokoepin- iiaw h.vii so mucii wrilton al)out as bivad- makin^-, and possibly it is hucauso thnv lias been so man v ddlorent modes advocalcd that housekoepers arc bewil- d(Mvd and uncertain as to whieli is Ihe besi Bread of some Icind I'orms an article of diet for all nations, and that itshoidd be of the Ixvst (piality is of tbe ^-reatesc importance; the health and uclfare of the family dependini;- so largely upon it. Chetnical Changefi. Certain chemical changes must take place in some of the components of the mixture, and as it is vei-y impoilant that all the necessary conditions for aiding these changes should be perfect, it is of course plain to every housekeeper that both Icnowledge and skill are required to become successful m the art of bread-niukinii-. "^^ 2 YEAST, MTXINO, KXEADIXO. Ved.st. After tlic (|ii;ility of the tloiir, the fii-st thing- to be con- sidered in l)re;id-niaking' is the yeast. Without g'ood yeast it is impossible to make <4'ood bi-ead, anti it should he the ambition of every housekeeper to acquire? the art of making- a g-ood article of home-made yeast. The first step in bi'cad-making- is mixing- the ingredients. Atmospheric chang-es alTect the sponge, and it is therefore necessary to mix it in a stone vessel and keep it excluded from the aii*. In summer no artificial heat is needed, hut in winter it should be kept warm. Kneadim/. The length of time required for kneading is materially afl'ected by the (|uality of tli(> tloui- and kind of yeast used, the better the quality of botli the less time for kneading" Avill be needed. Ready to Bake. The most important point in bread-making- is reached when the loaves ai-e put in t,he pans for the last time. To decide when dough is sulTicimtly light to bake is a mattei* of great consideration to the cook, as it varies in ditl'erent tempei\atui-es and at dilferent seasons of the year, but prac- tice will soon teach the leng-th of time reciuired. It is, however, seldom less than half an hour or more tlian two hours. Condition of the Oven. A loaf of bi-ead should nearly double in size after it is put in the pan. The heat of the oven should bo moderate when i \ I BAKING. I ihe bread is put to bake, and slmuid he ^Ta.lnally increased 111 intensily. An ordinary sized loaf of bread witli the oven at proper temperature will bake in an hour. To Ascertain when Done. Tliere are vai-ious methods of testing- bread, to ascertain when It IS done A loaf of bread, when done, will not burn tlici ha^nd. It It does tliere is mo,-e heat-steam within tlian is consistent with perfect baking-, and the bread should l,e replaced in the oven. The crust of a well-baked loaf of bread is a rich brown. If any doubt is entertained of the bread bein^-- well (hme, it is better to err by leaving- it in the oven a little too Ion- than not long- enoug-li. After Baking. Bread as soon as baked should be taken from the pans and placed uncovered in such a position as will expose the g-reatest possible amount of surface to the air This will prevent the crust from being hard, as well as' permit the rapid escape of gas involved in the process of fermentation. Yeast. Housekeepers differ as to the best kind of yeast. Some piefe. that made f,-om potatoes, because bread made from it IS moist and an excessive quantity will not injure the bread. ^C^. ''-' '^^ ^^^^^^' ^^ ^^^"^ ----- -^^^ i- Dry yeast finds favor with many on account of the con- venience of always being- ready, in hot or damp weather it sometimes loses its vitality, and in purchasing it from dealers it is well to be careful to have it fresh. We have found the ordinary Dry Hop yeast cakes superior to anv commercial yeast we have ever tried. They are strung- and •-^T'^l 4 YEAflT. retain their vitality for a .s^roat loiif^-tii of time. Other yeast cakes may, however, be used when these are not easily obtainable. Do not add soda or sugar to sour yeast, for it will never make ^'•ood bread. Always Iceep yeast in a stone jug tig-htly stopped and set in a cool place where it will not sour, and in a warm place where it will not fi-eeze in wintei;. The Jug- should be waslied and dried wlien empty. Two cups of potato yeast, one of hops and one yeast cake are equal in sti'ength. Too nuich 3X'ast injures the flavor of bread and should be avoided. We give a variety of excellent receipts for making ditfei'- ent kinds of yeast, from which a selection can be made. Farmer^ s Yeast. Take a handful of hops, put them in one quart of water with four potatoes, boil until the potatoes are done, mash all together and steam ; add flour enough to make a thick batter, a teaspoon of salt, a tablespoon of ginger and half a cup of sugar, let come to a boil, stir and set otf to cool ; when the milk is warm add a cup of yeast or one yeast gem. Keep warm and it Avill be light in two or three hours. Put in a jug and stop tight, set in a cool cellar. Sweet Yeast. Monday morning boil one pint of hops in two gallons of water for half an hour. Sti-ain into a crock and let the liquid cool, add two teaspoons of salt and a pint of brown sugar. Mix half a i^int of floui" smooth with some of the liquid and stir all together. In three days add three pounds of mashed potatoes, stir in and let stand twenty-four hours, then strain and keep warm until it rises. Put in stone jugs and leave uncoi'ked a day or two. It I YEAST. 6 should be made tAvo weeks befoir using-. It will keep any leng-th of time, never sours but improves with ag-e. A cupful will make four loaves of bi-ead. Dry Yeast. Boil two larg-e potatoes and a handful of hops in three pints of water, when done take out the potatoes, mash, add a pint of flour aiul pour boilhig- water over all. Beat well, add a tal)Iespoon of salt, one of ^ing-er and half a cup of sugar ; when lukewarm pour in a cup of g'ood y«\ist and let stand two days ; stii- down frequently. Thicken with coi-n meal, make in cakes, place to dry in the shade, turn fre- quently and dry as rapidly as possible. Keep in paper sacks. Hop Yeast. Put a liandful of hops in three riuarts of water and boil g-ently foi- half an hour. Strain ami when lukewarm ackl half a pint of brown sugar and two tablespoonsful of salt. With a little of the hop water wet a poimd of Hour, then stir in the batter all of the water. Let it stimd in a wai-m place four days ; stir frequently. On the fourth day boil and mash three pounds of potatoes and mix in the yeast. Let stand one more day, strain and bottle. It will keep in a cool place for months. Potato Yeast. No. \. One quart of potatoes boiled and mashed, one teaspoonful of salt, half a teacup of sugai-. Put two cups of Hour in a bowl and pour over it three cups of hop water, then put all the ing-i-edients in a jai-, and when cool add one yeast cake dissolved in warm water, or half a teacup of liquid yeast. Set by the lire to rise. 6 YEAST. Pot<(to Vcdst. No. 2. Boil tAV(»lv(> potatoes in one gallon of water, mash them, and tlirow ill the water lliree haiHlfiils of hops, sti'aiii tlie water over the potatoes, ackl one teacup of hrown su^-ar. one teacup of salt, one tablesixioiiTul of ^i^'in^'er. When mil k warm add a teacup of yeast. Let rise. Set in a cool l)lace and hottle. Tliis yeast never sours and is |^•ood as lon^' as it lasts. i Veast. No. 1. Boil half a dozen potatoes and a cupful of loose hops. Let this boil in three (juails of watei' about twenty minutes. Then i-emove the hops, mash the j)otatoes in tlie water, add a tablespoon of salt and three of molasses with sutTicient tic * to make a thin batter. When cool stir in one yeast 1 I dissolved in half a cup of warm water. Place near tlie lire where it will soon ferment and should be put in a stone jar and kept in a cool place. YecLsf, No. l. Boil one quart of potatoes in threi* (luarts of water, peel and mash, leaving- the water in which they were boiled on the stove, throw in a hanilful of hops and set to cool. Add to the nuished potatoes a teacup of sug'ar and half a teacup of salt, stir in the hop water so it will not lump ; when milk wai'm add a teacup of brewer's yeast. Pour in jars to fer- ment. Ill six hours it will be ready for use. Yeast. No. 3. Take a handful of hops and boil them half an hour in two quarts of water ; pare and boil lialf a dozen potatoes, mash fine, then strain the water from the hops on the potatoes and add two tablespoonsful of salt and a pint of flour. YEAST. Leave until it is liikowarm and stir in one yeast cake, vise over nif^lit. Set in a cuol place. 7 Let Yeatit. No. 4. Foui' lar-e potatoes, two quarts of cold watei-, lai-v handful of iiops ; poH tlu' j)otatoes aud put in a saucei)aii with the hops to l)oil. u-hensoft, mash, udd four tablespoons- tul of Hour and two of su-ar. Set asid(> to cool and add on,' yeast cake. Keep in a warm place; when it bubbles it is ready to bottle. Yea^f. No. 5. Mash six 8-ood sized potatoes, -..ate with the skin on then, while cooking--, add two tablespoonsful of tloui', two of A^-ing-er, a small teaspoon of powdered ahun, a cup of salt and half a cup of su^-ar. When cool add half a cup of brewer's yeast. When it rises set in a cool place. Yeasf. No. G. Take four larg-e potatoes and a handful of hops, boil in a g-allon of water. Mash the potatoes fine, add a cup of sugar and a cup of salt, with one tablespoonful of Hour pour on the g-allon of water in which potatoes wei-e boiled' have It boiling-. Set to cool. Wlien inilk warm add a te-i' cup of brewer's yeast. Let set for twentv-four hours and bottle. This yeast will keep any leng-th of time without souring. Yeast. No. 7. One pint of flour, enoug-h boiling- water to make a batter beat smooth and let stand until lukewarm, then add a table- spoonful of powdered alum, a teaspoonful of salt and sngai- each. When cool add one yeast cake. Let rise and keep cool. '■ J 8 BREAD. Yeast. No. 8. Put one larg-e tablespooiitul of brown and white su^-ar each with a tablespoonful of lloui' and sail in a yeast jar, pour over it one quart of strong' hop tea, when lukewai'ui pour in half a teacup of yeast. Yeast. No. 9. Steep an eighth of an ounce of pressed liops or a handful of loosi? ho[)s in a (juart of watei- boiling hot foi' five minutes. Strahi tlu' li(iuid u[)on lialf a pint of tlour, beaten to a smooth paste with a little cold water. Boil one minute, then add one ounce of salt and two of sugai'. When cool stir in a gill of yeast or one yeast cake. Let stand twenty-four hours, cover closely and set in a cool place. This yeast will keep sweet several weeks if set in a cool place. Yeast. No. 10. Grate ten larg-e potatoes, liave ready six quarts of hop tea, pour over the potatoes, stir and let boil, add a cup each of salt and sugar. When millv wai-ni add a pint of baker's yeast. Let set two days and bottle. Yeast. No. U. Boil six potatoes with a handful of hops in a gallon of water; put in a jar one half a cup of tiour, and when the potatoes are done pour the watei* ovei- it, adding- the mashed potatoes. When cold pour in a cup of yeast and a cup of sugar, fourth of a cup of salt and a tablespoonful of ginger Good Bread. No. 1. Pour gradually a (|uart of boiling water on a pint of flour, when cool add a g'ill of yeast, let stand until veiy light, when suflicient Hour to make a stilf sponge should be added. 4 f BREAD. }> As soon cas the spon^-o rises it is ready forkneadin-, and aftei- 1)0111- worked until it does not stick to the liaiids it is of proper consistency and may be divided in loaves and put in greased pans to rise for baking. Good Bread. No, 2. Sift flour, into which put a teaspoon of salt, half a cup of wliite sugar and a tal>lespoonful of lard. Boil live or six- potatoes, mash and mix in, pour over the boiling water in whicli they were cooked. Let cool and pour in a teacup of yeast. Knead thoroughly and let rise, work down again, Avhen light make out in loaves and put in pans to rise and bake when read v. Bread. No. I. m Sift tlie flour and pour the yeast in the center, mixing with salt and water until a stilf batter is formed, let set overnight ; in the morning work in flour to make dough, put in pans to rise, and bake. Bread. No. 2. Sift with one quart of flour one teaspoonful of salt, mix with a teacup of yeast, then add one pint of wjirm water. Mix, then sprinkle flour over the biscuit-board on which turn out the dough and work half an hour. Put back in the bread bowl and set in a warm place to rise. When light work ten minutes ; make in loaves, put in a well-buttered pan and let rise twenty minutes, then put to bake. Bread. No. 3. Take five pints of warm water, five quarts of sifted flour, in which mix a large cup of yeast. Set to rise over night, in the morning knead in flour to make a soft dough, let rise. 10 BREAD. Kiioad a^'iiiii and make out in loaves. Set in pans to rise; when light, bake. Bread. No. 4. Take one pint of Hour, one cup of water, one teaspnonful each of su^'ar and sail, one cup of yeast. Let rise, ;ind work in two pints of Hour. When light put in a tahlespoon- ful of lard, knead, put in pans, let rise one hour, and bake. Bread. No. 5. Tavo quarts of flour, one teaspoon each of salt and sugar, one tahlespoonful of hutter or lard, one teacup of yeast, work and set to rise, and bake. \m Bread. N and bako. This makes tho sweetest and most wholesome bread a family can use. Brown Bread. One pint of Graham tloui', one pint of corn meal, one cup of molasses, one cup of yeast. Water to mix. Let rise, work down. When li^'ht, mold in pans and bake. Oraham Bread. No. 1. Take one quart of white flour, mix with half a teacup of yeast, tablospoonful of suf;-ai' and a pint of water. Lot rise over nipht and work in Graham flour to make stilf dougii, when light, mold in loaves, put in pans, let lise and bake. Graham Bread. No. 2. Make sponge of wheat Hour, set overnight. In the morning mix in a cup of molasses, add enough to make stiff dougli of Graham flour; let rise, knead well, mold in loaves, set to rise and bake. Graham Bread. No. 3. Take a quart of warm water, one half a cup of brown sugar, one-fourth of a cup of hop j'^east and a teaspoon of salt, thicken the "water with Graham flour until a batter, -ifm I5K I WW "'i Pound Cake o# Brown Muffins :i-t.^ ^ / Fruit Cake English Muffins French Bread 7 i 1 HUKAl). |{(»F,|,S, I i;; Ih';i1 uvll aiMl add ll„ur lo laakc doii-h. |,rl rise ovcnii;,'!!!, ill llic iii()niiii;;-ad(l a liltlc soda and moiv lluiir, Id, nscrpnt in pans, keep warm, wlieii very Jj^riit, |);,|d for Graham bread. Steam three hours and set in tlu; oven to hi-own. ^ Bije Bread. No. 1. Make a spon-e oC one (|iiart of warm water, one teacup of yeast, thieken with yye Hour, pid. in a warm pkice to I'ise, scald a pint of corn meal, when cool add to tiie bread, knead well, mold in loaves, set to rise and bake. Rye Bread. No. :.'. Make sponge as for wheat bread, let rise, mix in rve Hour to make stilf dough, mold in loaves, put in greased pans, when light bake. Li(jht Rolls. No. 1. Light rolls should be allowed to rise longer than light ^ — "^^^^ .^v..nt, oi-Mtiici tut;^ u.iKe uTOi'ir rapitttv and" do not rise much after bemg put in the oven. To "make rolls a nice color, wet with nilk, or brush with the volk of an ^gg just before putting in the oven. Liijht Rolls. No. 2. Tak3 a piece of dough when making light bread, add to it two tablespoonsful of sugar-, half a cup of lard, one t^gg, and flour to make a stilf dough, let rise, make in rolls let rise and bake in a hot oven. ' 14 R()IJ>S. fh-ctiL/d.sl llolls. Xo. 1. IVIix tlic (iou^li nccdrdiii^ io (lir«H'ti()iis I'm' lijL;iiti l^rciul, add a lablt'spooiitul of biilliM' and set wImmv it. will kcc'i) wai'iii imlil li^lil. C'ut oil' the pieces and slia|)e thciii into rolls, <;ia/,e wilh buller and put in pans. Set- to rise, when ver,y li^lit bake in a (luick oven. JltrakfuHt Jxolls. No. 2. 'r;iUe three enps of sweets milk, one cui) of buller oi- lard ; dissohc one veast cake in a cup of warm water, mix with Hour enoutih to make dough. Let I'ise overniglil, in the morning add one <'gg, knead thoroughly, let rise again, wlien light, make out in jolls, |)lace in the pans, keep warm, and bake when very light. French Rolls. Peel six potatoes (or fou!' if vei'y large), boil in tiWO([uarts of watei', drain j)otatoes and water thi'ough a colander, when cool enough add Hour to make a thick batter, beat well and add a cup of good yeast, or one yeast gem dissolved in a cup of water. Set to i-ise, when light turn into a br(>ad pan and mix in a teaspoon of salt, half a cup of lard and Hour to make a soft dough, let rise again and woi-k down several times. When very light make out. in rolls and let I'ise, then brush with c^^ and sugar and bake in a quick oven. Southern Rolls. A pound of bi-ead dough, a teacup of butter worked thor- ouglily into the doujiii. Let rise, work, cut in strips, sift over wa til corn meal, place a part on a buttered pan, and when light bake in a quick oven. m 1?()T.LS. ir> •w'* ViDih-cc Ixolls. Kill) oiK^-liair lahlcspooii (>(■ biiitcr into a quart of flour, mix into lialT a cup (.f -ood live yeast, two 1al)lospooii.s of sii^-ar, half a pint of cold hojlcd nulk, do not work, let. stand ovcnii^-hl. Ill Iho morniii.i^- knead tlioroiio-|ily, W\. lise slowly and wo)-k aftei- dinner. When raised make out in rolls, and set where they will he li-ht to bake for tea. KcuhiiLn /i'ofls. Put three (|uarts of floui- in a lar^-e pan, scald onoquart of but,t(>niiilk, add one cup of lard, and pour ovei- the flour, beat well, then add a (piartof milk warm water and one cup of yeast. Set in a warm place overnight. In t he nu)i-nin;^' mix in a teaspoon of salt, a tablespoon of su^'-ar and Hour to make a stiff doii.^-h. Let rise twice— kneadin<^- thoi-ou^-hlv — then cut off in rolls, put in pans, and hake when Ii,i;-h1. If this doii^ii is kept cool it will k(>e|) sweet a Aveek, and will he found very convenitmt in winter for breakfast. Centennial Rolls. Four pints of Hour, oik; pint of fresh milk, two Offs-s, one tal)lespoonful of melted lard, one lar.i^v lablespoonful of hop yeast. Set to rise? hi the moi-niiifi-for tea. make into rolls at- five o'clock and bake as soon as lis-ht. P« r/.s Roll; IS. One quart of flour, two e-nrs, one tablespoon of lard, t(>a- spoon of salt, half a teacup of hop yeast. Mix at ni^'-ht, knead thorou^Hdy in the morning'-, make into rolls, set to rise, and bake when li,i;-ht. Vinjinia Rolls. One quart of warm milk, half a pint of hop yeast, one tea- spoonful of salt, one eg-p-, one tablespoonful of butter. 16 ROLLS. (Miouiili Hour to make a si ill' (l()ii!j;-li. St>t to rise, work down and let rise a second time. WJien lig'lit make out in rolls, put in pans, let rise and bake. Velvet Rolls. Three pints of tloui', one cup of sweet- milk, one teacup of hop yeast, two e.n'^'s, two tal)lespoonsful of Jard, or three of butter. Work well, let rise, w()!l< and let rise ag'ain. Make in rolls, and put to bake when light. Emjlish Bolls. Two pounds of Hour, two ounces of butter, tlii-ee t;\ble- spoons of hop yeast, one pint of warm watei". Keej) wai'm until light, work Avell, put in pans, and bake Avhen light. New York Bolls. Into one pound of tlour, ridi two ounces of butter, and the whites of three eggs well beaten, add two tal)l('spo()ns ol" hop yeast, a little salt, and milk enough lo make a still' dough. Set in a warm place till light, work out, in rolls, g-laze with melted butter, and bake in a quick oven. Carolina Bolls. One pint of milk, scalded, put into it while hot half a cup of sugar and one tablespoonful of butter; when cool add a little salt and half a cup of hop yeast, stir in flour to make a batter, when light make a stiff dough, let rise and work down, repeat this three or four times. When vcmt light roll thin, cut, brush the top of each Avith melted butter, let rise and bake. Lady Washingfon'S Bolls. Pare and slice one or two potatoes, add half a ])int of warm water, boil until tender, then rub through a colander ROLLS. 17 with tho water, add two tal)lespoons of lard, one each of sLife'-ar and salt, half a teacup of yeast and a tablespoonful of Hour, let rise, when lijL^'hi, l)eat in an e^-^-, and add half a pint of new milk and Ihjve pints of Hour, let I'ise. When li^ht make in oblong' rolls, place in buttered pans, let rise and bake. Roll Rings. Boil one pint of milk anil let cool to blood heat, then pour it ovei" two spoonsful of i)utter mul half a teas|)oon of salt ; wlien nearly cool add one beaten ey^', one pint of Hour and half a yeast cake dissolved in half a Icacup of warm watei', let rise. When lii^ht knead in a pint and a half of Hour and a tablespoonful of suy-ar, let rise and make iu ring's, put in buttered pans and when light bake. a cup I (Id a make work light ,er, let Tea Rolls. No. 1. Take two pounds of Hour, rub into it one heaping" table- spoon of lard and one of buttei" and a little salt, beat two egg's, add two tablespoonsful of sug-ar, have almost boiling one pint of new milk, pour it on the egg's and mix nil together, then add a teacup of yeast. Let stand till light, then make in small rolls and when liglit bake. These rolls are delicious and will li>ake in ten minutes, Tea Rolls. No. Measure one quart of Hour in a pan, beat in a separate pan two tablespoonsful of butter, one egg', two cups of 3'east, one pint of milk, a little salt, pour this in the middle of the flour, let rise, roll thin, cut out, spread with buttei', fold over and bake in a hot oven. )iii1 of lander Tea Rolls. No. 3. One quart of flour, two ounces of butter, one well-beaten egg, a little salt, half a yeast g'«'m dissolved in warm water, 18 ROLLS. as much milk as required to make a stiff batter. Set to I'ise, when lig-ht roll out thiu, cut out, brusli the edg-es with melted butter, fold over, place in pans, let stand to rise and bake. Yeast Oem Rolls. One yeast gem well dissolved, one pint of scalded milk, salt, half a cup of white sugar, a tablespoonful of butter, when the milk is cool ;idd the ,veast. In ;i pan sift two quarts of Hour in the center of which pour the mixture and make a batter. Set to rise overnight; roll out in oblong strips, place in pans, let stand to rise and bake. Vienna Rolls. Melt a tablespoon of butter, add to it one quart of tlour, and two tablespoons of hop ,veast, mix with the butter, take sweet milk to form dough, add a little salt. Set to rise. When light, roll tiiin, cut with a large cutter, fold each one over to form a half round, wetting a little be- tween the folds to nuike them stick together ; place on but- tered pans, brush over with milk, and bake in a hot oven. Parker House Rolls. Rub half a tablespoonful of butter and lai'd each into two quarts of sifted iloui*; into the middle pour one pint of boiled milk (cold) and add one-half cup of fresh yeast, one- half cup of sugar, and a little salt. Mix, let stand to rise, until light, work, and let rise again. Make in rolls, let stand until very light, brush with new milk and bake. Turn Overs. One quart of flour, one large potato, mashed, tAvo table- spoons of butter or lard, three eggs, well beaten, half a cup of yeast, and one teacup of milk. Set to rise overnight. ■^% BISCUITS. 19 In the moriifno-, cut ofT small pieces of dou«-h, roll out thin, about six inches long-, then turn it half over, when all rolled out, place them on a board, cover and set aside to rise When lig-ht, Nvet the top with sweet milk, hake in a quick oven. Pockets. One quart of floui', one cup of butter, one larg-e potato boiled and mashed, four eg-g-s, one cup of yeast. Knead all tog-ether, and set to rise. When lig-ht, cut iji wide strips, spread with butter and roll up. Put in ])uttei-ed t)ans, and when light bake. Light Biscnit. No. 1. One quart of flour, one teaspoon of salt, one tablespoon of butter, and lard mixed, two well-beaten eg-g-s, and half a cup of yeast with water to make a soft doug-h. Knead for half an hour. When well risen roll, cut with biscuit cutt(,M-, let rise and bake. Light Biscuit. No. 2. Dissolve one tablespoonful of butter in a pint of hot milk, when cool stir in a quart of flour, one beaten eg-g-, a litllJ salt, and a teacup of yeast. Set to rise, i-oll out an inch thick, cut in biscuits, when light bake in a quick oven. Light Yeast Biscnit. Two quarts of flour, four mashed potatoes, lard the size of an eg-g-, one teacup of milk and one of yeast. Set to rise, roll thin, when lig-ht bake in a quick oven. English Crumpets. To one quart of milk, add half a cup of yeast, teaspoon of salt, and flour to make a stifl: battel'. Let rise, and add ••^•qi 20 (Trumpets. hall" a cup of inelU-d butter, let staiul twenty minutes and bake in ring's. Crumj^ets. Take one quart of lis"lit bread dou^li ; break three eg'^'s, beat sepaiately, mix in th(» dou,j?h, add milk wai'm ^vatel• to form a batter, let rise, beat down, gi-ease rings and put into bake. •v:,...^,^ RUSKS. '4i CHAPTER II. RUSKS, SALLY LUNN, BUNS, ';s, witlienouj^'h Hour to make soft cloug-h. Let rise, work in more lioui-, with a teacup of butter. When liyht make out in rolls, let rise and bake. Rusks. Xo. 2. Three ounces of melted butter in one pint of milk. Boat half a pound of sugar with six egg-s, mix with enough Hour to make batter, and add a cup of yeast. When light work in flour to make a stiff dough. Make in cakes, let rise and bake. Rusks. No. 3. One quart of flour, two eggs, two cups of sugar, two cups of lard or butter, two cups of milk, one nutmeg, one larg-e cup of yeast. Work well and let stand to rise. When light make out in rolls, let rise and bake. i Rusks. No. 4. Two cups of raised doug-h, one teacup of sugar, half a cup of butter, two eg-g-s. Hour to make stitf dough, set to rise, when lig-lit, mold into small biscuit, let rise, sift over with sug-ar and place in the oven. .,.,.. ^^ 22 RUSKS, SALLY LUNNS. • 1. Rvsls. Xo. Olio piiil- of milk, one loacup ol' sii;;-ar, lialf a cup of but- ter, and Olio lai'^o colfeocup of yoast ; Hour to iiiako stilV battoi". Lot rise overni^vlit, work down several times througli the day, Wlieii ready to bake roll out and out in small round cakes, put in ^-reasod pans ; when li^'lit bake. Spriiiklt! with su^-ar. Eiisk.s. No. n. One cup of mashed potatoes, one of su^-ar, one of hop yeast, three eg-g-s; mix tog'other. When lig-ht add half a cup of butter, flour to make a stiff doug-h, and let stand to rise ; tlioii make in small cakes, and put in buttered pans. When lig-lit put in the o\'en to bake. Busks. No. 7. In one pint of milk dissolve one yeast cake, add three eggs, one cup of sugar, and beat together, use Hour 1o roll out, and add two ounces of butter; let rise, when very light knead, mold into small cakes, and set to rise, bake in a quick oven ; when done cover the top with sugar, dissolved in milk. SaUij Lunn. No. 1. One quart of Hour, two tablespoons of sugar, one teaspoon of salt, one mashed potato rubbed in with a tablesijoon of lard and butter mixed, half a cup of yeast, and three eggs, make soft dough with warm water, knead twenty minutes, put in a greased cake-pan and bake in a slow oven. SaJJi/ Tjiniv. No. 3. One quart of ilour, one tablespoon of yeast, four eggs, two ounces of butter, one pint of milk, work well, ])iit in greased pan, let rise and bake. BUNS. Sail!/ Lnnn. No. 3. 2Z Haifa cup of yeast, three eg-^'-s, lablespooiifiil of butlri-, a pinch of salt, one quart of Hour. Make a stiir battel-, let rise, pour into a "rreased pan, and keep Avarjn. When li'-lit put in the oven to Ixike. Buns. No. 1. One pint of hop yeast, four tal)lespoons of su-ar, half a cup of butter, one e,ij-^, and iloui- to make stilf dou^h Work tiioroug-hly, mold in round cakes, i)ut in g-reased pans, let rise and bake. Bims. No. 2. One cake of yeast dissolved in a pint of warm milk, a pinch of salt, add tloui* to make soft spong-e and let rise, add one teacup of sug-ar, a cup of buttei-, two eggs, Hour to make stiff doug-h ; let rise, roll in lar.ge sheet, but- ter and cut in biscuits, fold over, let rise ag-ain and bake. Cinnamon Buns. Reserve one (luart of doug-h when making- light bread, work in a cup of sugar, two tablespoons of butter, and roll half an inch thick, cut in large biscuits, spread with sugar, and cinnamon. Let rise and bake. Spanish Buns. One pint of floui-, one pint of sug-ar, one cup of sweet milk, one cup of butter, four eggn beaten separately, one teacuj) of yeast, one teaspoon each of cinnamon, cloves and all- spice, one grated nutmeg-. Knead well, roU out, cut in larg-e biscuit, let rise and bake ; Avhen taken fi-om the ovon sprinkle with white sug-ar. 24 COKFEE CAKES. Coffee Cdkos. No. 1. Work into a (luart of (l()u<>'h a roundcil liiblospoon of biil- 1<'i- .111(1 half a cup of sii^-ar, wilh oiio ciii) of dried ciirraiils : woi'k in Hour fordou^-li, uiako in small lolls. di|) in inellcd butter, placo iu j)aiis and Irt riso a short tiiiio only, bako. Coffee Cakes. No. '2. Beat together two cups of su«-ar juid one of butter, beat scpai-ately the whites and .yolks of e^-^^'s, mix w«'ll loi^vther with two huv^-o cups of dou«-h made as for bi-ead, lii'st the su^-ar and butter, next the yolks, then the whites of the e;j'fi-s, add one teaspoon each of extract of cinnamon, allspice and nutmeg-, half a pound of seeded raisins, and -a little more tlour to work, let rise, make in small cakes, let rise and bake. r. BIHCUITS. tio CHAPTER ITT. BISCUIT. Biscuits sliould he uiado and halved (iuicl lastc. one Icasjioonful of soda and (Mioufjli huUonnilk to make u soft doii^'-li. Bake (luickl.v. Jh'scuit. Xo. •.'. Ono (|nar1 of lloni', our loaspooiifiil of baking"" powder sifted willi it, one tcaspooiifiil of siill. one lahlcspoon of lar'd, mix with swoi'l millv oi" walci-. Bake (luickly. IlisriiH. Xo. ;». For eacli tt>at'U|) of lloiii' lake a t(!aspooiif\d of hakiii^ ])ow(kM' and same of biillci-. llub the lialdii^' powdei- and hulk'i- into tlic llonr, wot. witli milk or water, salt, roll iliin, have the douyli soft. Put immediately in a very hot oven. Biticuif. No. 4. Mix half a cup of n\eltc(l butter in a (piart. of milk, stir in a ^'ood pinch of salt. Sift two tal)lespoonsful of baking- powder with flour to make veiy soft dough. Drop with a spoon on buttered tins. Bake in a very hot oven. Biscuit. No. 5. One quart of Hour, one teaspoon of salt, one tablespoon of sugar, one teaspoon of baking powdei', one table- spoon of lard, mix with sweet milk, roll thin and bake in a very hot oven. Soda Biscuit. Three pints of flour, half a teacup of butter or lard, pinch of salt, a. pint of sweet milk, one teaspoon of good soda, and two of cream of tartar. Bake in a quick oven. ^^^ BIHCUITS. '21 Bvtlcrniilh lUsndt. Two «|iiar1s of silled ll,„ir. 1 uo l:il)lrspoons of Inrd. pinch of s;ill, oi.r Irjispooi, cf soda, hullcinnlk to mnko doii<-h roll thill, bake tiuickl^-. ^ ' Eiif/J/.sJi HiscH/f. One and a half pint of (loi,,-, ,„„. ,.,ip of corn sinrrh three tal)lcs|)oons of sii-ar, N-aspoon of sail, two spo„„sfid of hakiiif;- powder, two tabl. -spoons of lard, on(> c-n., ;,,h| half a pint of sweet inilk, roll l)alf an inch thick, n h over with milk, lay on buttered tins and bake. Virginia B/scK it. One quart of flour, lialf a teaspoon of salt, (|iKir1crof a pound of butter, mix and moisten with watei-, roil out ihju tlireij times and beat with a rolliny-pin, cut in cakes the size of a saucer and bake. Cream Biscuit. No. 1. Take one quart of sifted flour, one teaspoon of bakin- powder, same of salt, mix with sweet cream, roll thin and bake. Cream. Biscuit. No. 2. One quart of flour, two ounces of fresh butter, teaspoon of salt, three teaspoons of cream of tartar, one and a half of ^'ood soda, one pint of rich s^veet cream. The doug-h should be very soft, roll thin and bake quickly. Egr/ Biscuit. One pint of flour, three eg-gs, one pint of milk, a pinch of salt ; bake in greased cups. 28 BISCUITS. I Milk Bisciiif. One quart of flour, one tablospoon of lard, one teaspoon of salt, enough mornins-'s uiilU to make a stilf dougli, work well, beat with a rolling'-pin half an hour. Make in biscuit and bake quickly. Beaten Biscuit. One (juarl of flour, one small teaspoon of lard, one tea- spoon of salt, mix with sAveet milk. Beat hard for half an lioui-, cut out, prick with a fork, and bake in a hot oven. Boston Biscuit. One quart of Hour, one leaspoonful of salt, one tablespoon each of buttcn- and lard, one eg-g-. Mix with sweo(, milk, beat twenty minutes and bake. Cold Welter Biscuit. Three pints of Hour, two tablespoons of butter, teaspoon of salt, mix Avith cold watei-, beat half an hour, roll out, prick with a fork and bake in a hot oven. Hard Biscuit. Two pounds of tlour, quarter of a i)Ound of butter, small spoon of lard. Ihive g-ills of sweet milk, knead for half an hour, cut in snuill cakes, prick with a fork, and bake brown. }. I ! South Carolina Biscuit. One quart of sweet cream, one cup of butter, tw^o table- spoons of white sugar, one teaspoon of salt, tlour to make stiff dough. Knead well, mold in small biscuit with the hand, bake brown. These biscuits will keep for weeke. m\ ? BISCUITS. 29 Jenny Lind Biscuit. One rs. Bake in hot oven. ■■ BATTEK CAKES. CHAPTER V. GRIDDLE CAKES, GEMS, WAF- FLES, MUFFINS, &.C. (jii'icldle cukes r('(|uiro care in inakiii^' in order to have llieni palatable. The whites and yollvs of the e;;-gs shoukl be beaten sepa- rately, too much shortening" should be avoided. II" good baking- powder is used no shortening- will be i-equired, un- less desired. They should be thoroughly beaten and baked quickly. Batter Cakes. No. 1. Into one pint of buttei-niilk beat two eggs, then add a teacup of Indian meal and half as much Hour, a pinch of salt and half a teaspoon of soda. Grease the griddle and bake quickly. Batter Cakes. No. 2. Take one quart of sour milk, three eggs well beaten, one quart of Hour, a tablespoonful of butter or lard and two small teaspoons of soda. Add the stilf beateri Avhitcs of the eggs just befoi'e baking. Di-op in large spoonful on a greased griddle. Batter Cakes. No. 3. Beat three eggs very light, add one teacup of clabber, one of skim milk, one of Hour, one of corn meal, half a ill LT— ^^*^' CORN TAKES. 33 teaspoon of soda and salt, cad.. Grease tlio -riddle and bake. Batter Cakes. No. 4. Onepintofbnttormilk, one pint ,>r (lour, one tablespoon of butter, one tal)lespoon of s„o-a,., teaspoon of salt b.lf -i teaspoon of soda. > .i Batter Cakes. No. 5. One quart of sweet millc, two e-^s well beaten, one te-)- spoon of salt, one quart of flour in which sift a lieanin<^ teaspoon of baking- powder. Bake on very hot g-riddle. " Batter Cakes. No. G. One quart of flour, two teaspoons of baking- powder one tablespoonful of butter, one pint of sweet cream, one' tea- spoon of salt. Batter Cakes. No. 7. Put a loaf of stale bread in soak overnight in a pint, of mi k, add thre.> (-g^s, and a lal)lespoon of nielKnl butter Bake on hot g-riddle. Corn Cakes. No. 1. One quart of sifted meal, on(> teaspoon each of salt and soda, buttermilk to make thin battel-. Corn Cakes. No. 2. One quart of sweet milk, one pint of sifted meal, half a teaspoon of soda, one tablespoon of melted lard, four e<.-..-s beaten separately, one teaspoon of salt. Bake on veryTot greased ^-riddle. ^ -^m '.'A CORN CAKES. Kr/ni Corn Cakes. One (|ii:n't of new milk, one |)iiil- of sit'led iih>;iI, one licap- i)i^" teaspoon of bakin.u" powder, two lahlcspooiis of hiitlci-, whites of six e.^"i4\s beaten still'. Bake on liot ^Ticlclle and serve immediately. Com Batter Cakes. No. 1. Fom^ Clips of meal, 1\vo eiips of sweet, milk, two taoie- spoons of tloui-, one of lai'd, t(.'aspoon of sail, half a tea- spoon of soda. Corn Batter Cat^'es. No. 2. Beat two e,ii'i^-s, pour in a eup of elahber, and a eiip e^f water, one of eorii meal, and one of lloiii'. half a teaspoon of salt, a tablespoon of melted butter, and small teaspoon of soda. i!i Corn Batter Calces. No. 3. One pint of sifted coi^i meal, one teacup of flour, one teaspoon of sotia ami salt each, three ei^'^-s. Mix tliin hatter with buttermilk. Bread Cakes. Soak a loaf of bread in sour milk until soft, rub throu^ii a colander, and to one quart adtl the .\'ollr hiickw heat Hour, heat mil il smooth, and sliriii a cup ofycast . lid rise, hcatdowii, and wlicii li;;lil bake. linvkirJu'id Cakes. No. 4. One (|uai't of l)uc-k\vli('al> Hour, one pint of wheal Moui-, half a Icacup of ycasl, a pinch of sail. JMakc in hallcr with warm water. Seti lo rise. Thin witlia cup of milk. J^aUe (juickl.y oil hot yreasud yriddlc ; butter while hot. CAST-IKOX SQUARE FltKNCII ROLTi PAN. Buckwheat Cakes. No. 5. To one quart of l)uckwheat lloui', add half a pint each of wlieat hour and coi'ii m(>al. Ilii'ee teaspoons of l)akin;4- pow- dei', one tal>lespoon of su.u'ai', one teaspoon of salt, mix well, and aild a pint of cold water. IMakethe l)atter very thin, pour on a liot yreased ^'riddk', and brown. Eat with maple syrup. Pan Cakes. One pint of flour, six e.i^-^-s, one teaspoon of baking poAvder and salt each. Make thin 1)atter with two cups of milk. Kub a teaspoon of lard over the bottom of a hot fry- MUFFrXM. 89 iii;;--p;iM, pour in :i I;ii-v hidlcful of l);ilt(M' :iii(l fry (juickly. K«'('p wni'iii, pill in more haltri', srvw, willi lionoy. Beat snioolh six (••^•ns and hair a pound of (lour, melt, four ounces of l)utter, add 1o 1ii(> hatler, with on,' ounce of su^ar and half a pint of uiilU. Put ;, spoonful at, a ihw into a ^Teased fryin^--pau, spivad evenly over tho .surface. Indian. Pan Cakes. Take one pin! of corn uu>al, on(^ teaspoon of salt, one of soda, pour on hoiliu;^- water to nuikt! a lliick mush; |(.t stand until cool ; add the yolks of four e,--s, half a cup of flour, stir in as much butter-milk, as will make hallei'; brat the whites of the e^v--s, and stir iu. Bake in a \vell--reasea skillet Scotch Scones. One quart of floui-, one 1abl(>spoon ofsu.o-ar, half a tea- spoon of salt, two teaspoons of bakiuAi' powder, one spoon- ful of lard, two e^^s and a pint of milk. IVlix iu xovy thick batter, drop in squares on hot griddle; bake brown on both sides. Flour Muffius. No.1. Mix one ]Mnt of milk, two e-o-s, teaspoon of salt, three tablespoons of hop yeast with Hour to make a stiff batter- let rise four or live hours and bake in muflln rino-s in a hot oven. Flour Muffms. No. 2. Beat two e^-.i-s very li^-ht, „iix with them a pint, of butter- milk, a tablespoon each of melted butter- aiul 1 a i-d, a tea- spoon of salt, same of soda, one (luart of Hour. Beat well Id MUFFINS. I : to.^'ctlicr. TTiivc :iliT;i(1y liciilrd mnlTiii moulds, f,TPas(! \V(>1 ;iii(l nil Willi IIk" hatter; hake hrown. Crcdui Miiffi One piul, of lloiii-, one pint of cica. , two c^'^^s, lablospoon of ixitlcr. Moil t lie cicam and luittcr top'tju'r, mix in the tloii)', drop in biiUcred junllin moulds luul huUo quickly. A(JATK TIHKS Tri'.Al) MIKKIN I'AN. Delicate ATvfpr^. Sift, ono <|uaii of lloui" and \\ oaspoons of bakin^jf powder io^'ct Ikm-, add two iabl('spo»...s of melted l)utt(M', a toacup of SAvect milk, a teaspoon of salt, and the whites of (iii^iit. o;;"f;'s. Bake immediately in well-f;'reas(Hl mujiin moulds. 1 ■ill ' Ir AGATE MUFFIN PAN. Raised Corn Mucins. One quart of sifted corn meal, a tablespoon of melted buttei", one ((uart of milk, half a cup of yeast, teaspoon of salt, tables])oon of molasses. Let rise four or five hours and bake in muiun moulds. '•V'-'Tltltm- MUFFINS. 41 Breakfast MnJ^ins. Take Olio (|uaH, of ll„i.,-, a,|c| Inv,. h,.a,,i„o. t,.;,,spoonsfiil „r bakin-powd.TaiKl a liUK" salt, thoti sin Uiorou-hiv ll.-at, lip Iwo cw-^^-s and mix will, a liall' piiitof luiik and c/.kl walrr •'•■oiiA^-l. ton.akea diir had,.,-, whirl, sl„u,l,| I,,- h.-al.M, „p uyil rJak.. ,1, a Ih,I „v(.|, i„ dr.'p, .^rcasnj im.llin tins, winch sliuukl be lilk'd about, ll,ivi«-r,),ifihs fidj. Corn MulJius. \ ()iH'pin<'ors(,.,,-l,utt,M-i,iilk.<,i„.|(.an.porc,vaMi,onMca. spoon „f soda, same of salt, labh-sp,,,),, of la,-(|, t|,,vc ( -s moal to make still batter. Ueat w<.||, bakr in ^..eased nmf- fin inoukls. TURK'S IlEAD MUFFIN CUP. PLAIN MUFFIN CUP. Sift o w flour Corn Meal Jfuffin, but one .(uartol co,-n meal, ponr on it a pint of boiling- ater, a(k, two tablespooi.s of lard, three e^'^^s, a cup of 3ur, and milk to thin. Bake in niuilin moulds ^ Plaiu Corn Muffins. Scakl a (,uart of meal, put i.i a tablespoon of lard, tea. boZ "Vr;'',"" '''''' '' '^'"^'^"*" ''^ ^■^'^'' ^li-^ ^^^^ with buttermilk, bake in a very hot own. Bahlng Poivder Muffins. One pint of siflnl corn meal, half a pint of (lour one tablespoon of white sn-n- •. iif u \\ ' ^ xi ui vvniit su^ai, d little salt, and two teaspoons rm ; i 42 MUI''FINS. i! 'Pii of l)akiii^- powdt'i-, Mix to a thick batter with sweet inilU, bake in niulliii I'ini^-s. Graham Mujfins. No. 1. Two cups ol" butteriiiilk, two tablespoons of hrowti su^^rar, a piricli of salt, one teaspoon of soda, sullLcientGraham Hour to make stilf batter. Bake in iiiulhn riiii^s. Graham Muffins. No. 2. Beat one: eg'S", add a pint of new inili^, a little salt, and Graham tlour to make thick batter. Bake in muJhn moulds in hot oven. Wheat Gems. No. 1. Mix one teaspoon of baking- powder in one pint of flour ; add the yolks of two eg-f^'s, one tablespoon of butter, one tea- cup of sweet milk, a pinch of salt. Mix well, beat the Avhites of the es'g" to a stiff froth, stii* in, and bake inunediately in greased gem pans. Wheat Gems. No. 2. One egg, one cup of sweet milk, one tablespoon of butter, three cups of tlour, one teaspoon of salt, two teaspoons of baking powder. Bake in gem pans in hot oven. Breakfast Gems. One cup of sweet cream, one i'^^'i::;, one cup of tloux , half a teaspoon of baking powder. Fill gem pans and bake quickly. Cold Water Geins. With a (juart of Graham tlour and rice water make a stiff batter, add a pincii of salt, heat and grease gem irons, and bake in very hot oven, W MUFFINS. 43 Ovdhaiu Gems. Mix Gralium (lour, ,„• oul lucal, with milk to ionn a slilT kittof, add a pincl, of salt and one e^'^-. Bake in «enis, hot and well lireased. Golden Gems. Into one pint of .sued milU, sill .,i,e ,,u;irl of .yellow eorn meal, and half a teacup of l!ouc. Le( the ba tie.- stand over- night. When ready to l.ak(> add one beaten e^-^- ; bake in hot ^'•em pans well y'reased. CAST-IROX OBU)Nt} CJKM PAX. Em/lish Breakfast Gems. One pint of sifted Hour, one eiij. of sweet milk, and one e^^-, a tablespoon of melted lard. Mix in the Hour one teaspoon of l)akini4- powder, and half a 1easi)oon of salt Mix and bake in hot ^ij;vni pans. Swiss nreakfspoons ol .salt. Rill) in the il ms. our, two tea spoons of baking" su,i;-ar, small teaspoon of cup of sweet milk and t minntes, put in hot ii-ems o our a tablespoon of butt «'!•, add Avo e--s. Beat vevy Imi'd for and bake fifteen niimites. I' ill tlie bakin^--pan well Puffs one ten reased Take half a s'lll of yeast and add to it a teaspoon of salt, half a cup ot su^^ar and a small pinch of soda. Stir into it : I' 44 BOSTON CKEA]\I CAKKS. Olio quart of lloui', lliiii witli oiioii.i^-h scalded milk io iiiako llilck as pound cako, mix vvolJ and drop in l)uttLM-c;d ^'(Mii pans and set to rise. Wlieii light bake in a quick oven. Boston Cream Cakes. Two cups of Hour, two and a half cups of watei-, one cup of butter and five eggs. Boil the vvatei* aiul butter together, st ir in tiie Hour, set olf the stove, let cool and add the eggs. Pour in spoonfuls in gem pans and bake in a very hot oven. Put over the lliv one cu|) of new milk, half a cup of sugar, one ci!;}j:;, one tabiespoonful of butter mixed with three of corn stai'ch, boil thick. Open sides of the gems a,nd fill with this cream. Breakfast Puffs. No. 1. One pint of Hour, one pint of milk, one Cfi;^-. Beat together. Drop in greased gems and bake in very hot oven. Breakfast Puffs. No. 2. Take two pints of Hour, a teaspoon of salt, tablcs'poon of white sugar, two tablespoons of melted butter, two eggs and a pint of boiled milk. Stir well, fill greased cups two- thirds full and bake in hot oven. Piiffets. One quart of Hour, one pint of milk, two eggs, tabiespoon- ful of butter, three tablespoons of sugar, two teaspoons of baking powder. Drop in buttered cups, bake (quickly. Popovers. One cup of cream, one Of^-^Ji;, one cup of Hour, a little salt ; b(^at all together, fill buttered cups half full and bake in a hot oven. I m \VA1,'1.'LES. 45 Snow Jkdls. liv?Z'"^'^" 'V"'' '"^■''' ""''' '''^' "^' ^^'^'^' '''^''^' ^^'i^ites of MU^ R^r '"T^ "' '''''^" '''''''''> ''^'^^ to make a oaltei. 13ake iii siiuill l)uttoml cups. Waffles. No. 1. Make Avanics quickly and beat thoroup-hly. Ahvays add the whites of tlie e.5-,-s just before b•^kin^^ Butter is nuicli nicer to shorten wallles than hird. N-ver use su^-ar in the batter, as it tends to make it heavy. Wallle batter should be very thin. of LONG HANDLE WAFFLE AND WAFER IRON. Waffle.s. No. 2. Oe pint of buttermilk, one teaspoon of soda, one table- spoua of melted butter, one ttnicup of Hour, the yolks of four es-ffs and a small pinch of salt; beat the whites of th^ eg-^vs to a stur froth and add the last thing-. Have wallle- irons s-reased and hot, pour in batter and bake brown. Waffles. No. 3. Take two pints of sveet miJIc, one cup of melted butter, sift flour m to make a stilf batter, add the well-beaten 4<) WAIKLKS. yolks <>r (•ii^lilo.i4>is, iiii.\ well, I lien slii' in tlir w liilcs bcatcMi to ;i IVolh: just lu'loro l)akiiiy' sill in a tcaciii) of lloiii' in which mix thive teaspoons of baking pouik'i'. Bake in yreuscd \valllc-iroiis. Wafflcis. Xo. 4. Take one quart of Hour, a teaspoon of salt, a tablespoon of hutter, two teaspoons of hakin.u' jiowtlei-, and milk to make a thin batter; stir well, and bake in wallle-irons. STOVE WAFFLE AND AVAFER UION. Waffles. No. 5. O^ie quart of flour, two teaspoons of salt, a pint and a half of milk, six ei;i;s. beaten \ei\v li;^'ht, thi'ee lablesi)Oons of hop yeast. Set to ris(> oN-ei'iii.i^ht . stir in tlu> morning be- foi-e baking- a little Hour and pour in a half a cup of melted butter. Waffles. No. 0. Take throe pints of milk, one tal)les])oon of hutter, put to- gether in a pan on the stove until the butli'r melts, add live well-beaten eggs, one teaspoon of salt, two tablespoons of A\ Al'FlJvS. 47 1 ycnsl.aiid t lifcc piiils (if Mom-. ._a'\ rise 1 lii'cc or foil)' lioiu's licl'ort' l»;ikiii,i;'. \\'((Jflrs. No. :. Sirt to,i;t'tIi('i' one (jiiai'l (>r lloiii-, two teaspoons of hakiii.^' [)o\v(l('i'. half a teaspoon of salt ; add foui' \voll-l)eat(Mi e,u',i;-s, and OK" and a half [liiits of milk. When baked sift onoj" with powdei'ed su.Li'ae. -for(> siMidinp- to tlie tahle. Corn Meal Wdjllvs. Take one quart of milk, boiled, and tliielcen with corn meal, when cool add a tablespoon of l)uttei-, n little salt, and flour to thicken. Bake ciuiekly in wallle-irons. 48 AVAFFLKS. I Soda Waffles. One (luaH of (lour, one ([uarl. of milk, a loaspoon of soda and sail (^acli, two teaspoons of cream of tartar, four e^^'-s, two tablespoons of melted butter. Beat well and bake (iuickly. Rice Waffles. No. 1. One quart of (loui-, one cup of boiled rice, five e^gs, one teaspoon of salt , two teaspoons of baking*- powder, add milk to make thin batter. Bake quickly in well-.q'reased wallle- irons. STOVE WAFFLE AND WAFER IRON. Rice Waffles. No. 2. One pint of boiled I'ice mix(Hl with half a teacup of butter, a pint of flour, teaspoon of baking;- powder, half a teaspoon salt, six cg-g-s, and cream to make thin batter. Beat very light. Fritters. No. 1 To bo palatable and dig-estable fritters should be made and cooked quickly. The lard in which they are boiled should be very hot, the proper heat is indicated by a blue k 5f \ m FRITTERS. 40 I of soda Liitl bake 3ffg-s, one add milk 3d wallle- s,M,,K-o arising: from tl,„ su.-f.,,. Bailor fcr f,.itto,..s is best iiiatio up sevenil lioiii'x hohnv iisiii"- Fritters. No. S. Beat two Cffffs I,>M., with Haifa ph.t of ,„iiu-, o„o l,-,- spoon o salt, an.l two cups of llo,,,-. B,,,!, Iku.I an , , „ Fn'tters. No. 3. Take throo o;,^s to each pint, of milk, a pincl, of salt, •,,.,1 n-|-^onKU.ostUf.,attnsd.op a spoonful-., a t^^ Fritters. No. 4. One and a ]ialf pints of flour-, one pint of millc siv oo-^s teaspoon of salt, one pint of cream. Drop i, hot A^d' innt, ve<,ctab]es or oysters may be added o .is bat e and makes an ao-i.eca])Ie breakfast disli. ' Snow Fritters. of taUci;."'!"'"'" '"',"'' " "'■"^" "f ^^"'' •■>"" n,tal,lospoo„ s«i?M^, X at":,;: ^' 's":lt""',7'*'' "-"■ "> "'^"- -pxyaLonce. bprinkle with powdered su^-ar. of butter, teaspoon Jeat very be made .re boiled 5y a blue mmm 50 CORN BKKAD. CHAPTER VI. CORN BREAD, TOAST AND MUSH. Plain Corn Bread. No. 1. One pint of sil'tccl meal, one teaspoon of salt, water suffi- cient to work into dou^h. Bake (piickly in hot oven. Plain Corn Bread. No. 2. Sift a quart of meal, [)ut in a teaspoon of salt, pour on sufTicicnt liot (not boilin.u) water to make stiJf dougii, cool with sweet milk, and l)ake on ii well-g'reased g-riddle. Corn Bread. No 1. Scald a quart of meal, add a quart of Graham flour, one cup of yeast, half a teacup of molasses, teaspoon of salt, and warm water to mix, let rise, poui- in pan, and bake two hours. Co7ii Bread. No. 2. One quart of sweet milk, iuilf a teacup of molasses, two teaspoons of salt, one teaspoon of soda, four cups of sifted meal. Mix Avell together and bake slowly. Corn Bread. No. 3. One quart of meal, one quart of milk, four eggs, one table- spoon of melted butter, one teaspoon of salt, two teaspoons of baking po^vdel•. Bake in pans in a slow oven. JOHNNY CAKE. Com Ih'vad. No. 4. 61 One pint of coi-n meal, one pint of sweet milk, two o"-s one tablespoon ol' bi.tte,-, oi.e of suo„r, ieasj,oon of tl^\i J^oil the milk and pour ov(h- Ihe meai, when eool aiUl the eA?y-s, beat li-ht, bake in buttered pan. Corn Bread. No. 5. Take a quart of water, boil, and stir in a teacup of meal ; boil and stir, add a teacup of butter, take olf the (ire and et cool th(>„ add two eo-o-.s and a little salt. Pour in a buttered dish and bake. Egg Corn Bread. One quart of millc, a pint of meal, four e-^s, a lar-e spoonful of butter. Pour in a g-reased pan and b^ke brow^! Egg Bread. One quart of milk, one pint of meal, three es-ffs, a table- Old-Fashloned Cracldin Bread. Sift one quart of meal, add salt, and a teacup of cracklins chopped very fine. Make up with warm .ater. Ba^fe in Johnny Cake. One teacup of sifted meal, one e^g-, one cup of swoot milk small pmch of soda, tablespoon of lard. Mix in cakes, lay on a board and bake before the fire. Virginia Ash Cakes. Put one teaspoonful of salt to a quart of corn meal Make mto a stiff doug-h and work well ; form into rounrflat I ''I lilll m '■ 6d TOAST. cakoH. Swi^op a cloan plaro on a hot hoartli. Put the calces on and cover with hot ashes — ol' com/se wood ashes only should l)e used. Wipe and I'ul) well. The Soul hern ne^'i'oes sonjetimes placed a cabhajLj'o leaf over and under the cakes "before covering with ashes. 2hast. No. 1. Althoup-h toast is an article of very general use ver3' few cooks know how to prepare it. Take stale l)read, slice thin and even; warm the bi'ead on both siik's, then place befoi-e the (ire and brown both sides. The lire should always be bi'igiit and hot, and the toast must be carefully watched in order that while browning- rapidly it will not burn. Toast. No. 2. Cut from a stale loaf of bread, slices of uniform thick- ness, place before a brisk lire, turn until brown and crisp, butter and keep hot. Buttered Toast. Toast bread to a delicate brown, dip in boiling -water containing a little salt, spread with butter and keep hot. Breakfast Toast. Slice bread, set in a hot oven, take out, dip in boiling water, spread thick with butter and put back in the stove. When the butter melts, take from the stove; butter again and serve. Ldinch Toast. Add to one-half pint of SAveet milk, three tablespoonfuls of sugar, a little salt, amd a beaten egg. Slice stale bread and dip in ; fry on a buttered griddle. it TOAST. M i Froic/i 'loasf. IJcal. Ilii'cc i'iX'r^s, \h\(\ a pint of swcel milk aii«i a pinch of salt; cut in slices an inch thicU a loaf of stale bread, dip in the mixture, fi-y in liot lard until a delicate brown; spiinUle with suyar and serve hot. Oerman Toad. Cut in thin slices a loaf of In'cad, soak half an hour in sweet' milk, take out- the lucad, beat two e^'^^s, a small spoonfid of buttei', and a tal)les|)oon of coi'ii starch in the milk, dip the slices of l)r«'ad in, and U\ in luitier; sprinkh' with su^'-ar and powdered cinnamon. Milk Toast. Slice stale bread thin, toast to a delicate brown, lay in a dish. Melt a (luarter of a pound of butter in a pint, of new milk, pour over the toast. Cream Toast. Toast slices of bread t hin, lay in a. covered dish, and pour boiling" water over. Pour the watei- olV and let drain. Put one pint of rich sweet cream on the stove in a (juart cu[), add three tablespoons of butter, two beaten e^\n"s, and a tablespoon of corn starch. Let boil up once and pour over the toast. If the butter is not salty, add a little salt. Bombay Toast. Take one ounce of anchovies, wash, bone, and pound them in a mortar with one ounce of fresh butter till reduced to paste, melt in a sauce-pan, and add the beaten yolks of ten eggs, add pepper to taste, and spread the mixture on some slices of bread nicely toasted. Serve vei-y hot. 54 TOAST. Ojlshr Todsf. P)Oil oiKncnciip of oyslci' li{|ii(>i', wil li li;iir;i cup of ci'ivun, tiibl('s|)()Oii ol' Idillr!', pepper iiiid s;ill ; pour over soiiu; niceh- t-oasled hre.'id \\m\ set iu ;i hot oncii for li\-e iiiiiiules. Tlieii lay broiled o.ysters on I lie slices of toast uiul servo hot. IFdiu Tonsl. Mince some cold Ixiiled liaui wvy line, si ir in a pint of cream, will) pepper, mustard. I»utler, and two e,i;';;'s ; lioii and pom- o\«'r nicel,v brown loast. Set. in th(M»\'en to dr,>'. ^\j)J>I<' Todsl. From slices of stale l)read cut round cais'es, s|)i'ead Avitli l)u11ei', t hen co\-erwi1h slices of ripe tart apples; sprinl horities to bo healthful and nutritious, and i oopular break- fast dish in our cities. Cracked Wheat, barle\ \'c anc orn .ire also prepared in various ways for the table as well as for the use of invalids and children. I MT'STT. 55 Those crrcais slioiild he 1 li()i'<>ii,^;'lily cooked 1o sciui'ellic hesl rcsuHs ri'om 1 licit' use, ;iii(l w licii coinciiUMil , it is l>csl to pi'ociii'c i)are(l l)y the Health Food do.. New York, is the best), let cook slowly foi' three hours. Oaf Meal Mush. No. 8. To one quart of cold water add a teacup of oat meal, put in a steamer and cook for three hours. Corn Meal Mush. One quart of boiling- water, a teacup of sifted coi-n meal. Sift in g'radually or mix with cold water, and pour in the boiliuij;- water, salt, and boil half an hour, stirring- to Iceep from burning-. Rye Mush. Stir rye meal (or the g-ranulated rye prepared by the Health Food Co. is better) into a sauce-pan of l)oiling- water ; stir for ten minutes. Eat with suy-ar and cream. Barley Mush. To one quart of boiling- Avatei* and a pint of milk add six tablespoons of barley meal. Boil one hour slowly. - ! ''ill ■■^^■fPI^^^'TOPFf'W"'?"''^"^''''^"^'^^'"'^^^^^''"''"^^^ ^^mmmmmmmt 56 MUSH. TV heat Mush. Stir ft-rainilated wlicat into hoiliiii^- w.it(M% beat out the lumps and boil five ininutos. Salt to taste. Eat with cream and sutirar. Cracked Wlieat. Two quarts of boiling- water and a teaspoon of salt, into wliich stir two cups of cracked wlieat, boil three hours. K:it with su.i;-ar and cream. Grits. Put two cups of corn s'l'its in two quarts of salt water; soak overniyht and boil an hour. Serve with sugar and ci'eam. iif \^ H'l '■ II 'il! 10 COFFEE. bo s. CHAPTER VII. COFFEE, TEA AND CHOCOLATE. id With regard to the quality of coffee the best is the cheap- est. A mixture of one-third Moclia and two-thirds Java will be found the best. They should be roasted separately and kept in separate canisters. Java requires a longer time in browning than Mocha. Coffee is much better when roasted, ground, and made at once. It should be ground line, but not to a powder. Too much boiling destroys the delicate llavoi" of coffee, and it should never be made until the meal is ready to serve. Great care should be given the coffee-pot, for unless it is kept thoroughly clean it is impossibe to have good collee. Various are the methods of preparing thi . ''Beverage of Arabia." Some housekeepers preferring boiled, while others use ffltered colfee, but to have either in perfection it is necessary to select good coffee, roast it with care, grind properly, and have the coifee-pot thoroughly clejin. The accompanying illustrations show a form of coffee- pot which has lately grown into gi-eat favor with those who are fond of pure coff'ee. The colfee nuist be ground very fine, to a powder if possible. It is then placed in a strainer, shown in the illustration, which is secured in the interior of the coffee-pot and the boiling water poured over it. The water must absolutely be at the boiling point when poured over the coffee, and it is better to heat the coffee-pot before ;i ""^ f I 58 COFFEE. making" llic coH'cc. Tlu' illustrations show the coll'fi'-pot willi strainer and the colVee-ui'ii employed lor luaUin^i: eolVee by this uietliod. We also show an ilhisl ration of an improved colVee-mill for ;L;Tiiidin^- eolfee very line. THE ABOVE ILLUSTRATION SHOW THE "ONE MLNUTE '" COFFEE AND TEA-POT AND URN. It has also been found that tea can be f;']'ound to advan- ta^'e before makiiii^-. The eoU'ee and tea-pots are iwaetly alilcc. and the tea is made in exaetly tlie sanu' way as the coIfce is made. Good results will not follow, however, in THE PERFECT MILL FOR POWDERING COFFEE AND TEA. either case, unless the water is absolutely up to the boiling point. It is stated that thei-e is a saving- of fifty per cent in vising- tea gi'ound over using" it in the leaf as is usually the custom. :l *# COFFEE, Coffee. 59 Grind a ioacup of ^ood coH'c-c, bent up ;ii! (',u,ia", iiiitl mix Wfll with the collVi' ; iill the pot with ookl walcr, allow room enou.i4"h to [)u1 in tlic in^'rcdimts ; let, it simmer .ijcnily an liour, but do Jiot stii-. Keep on the lire, but takr care it does not boil. Pour oil" .^^ciitly and \(>u lia\c a [)urc sti'on^' extract of colfoe. Boiled Coffee. No. 1. Use Java and Mocha mixed. Fov cacli tablcspoonful of f^-round colfoe use a pint of l)oilini4' water. iJeat the colfee with the white of ane^'f^'and half a lablespoonful of cohl water. Pom- boiliM.ij;' water ovei' and l)oil once. Tiike it from the lire, and replace lony enough to come to a boil. Boi'Ied Coffee. No. 2. To one quart of boilin.t;' water, stir in tlii'ee ^mUs of ground cotfee. Boil twenty minutes, stir down, and set near the fire where it will keep at the boilini;' i)oint. French Coffee. No. 1. Take throe pints of watcM* to one cui)ful of i^'round cofTop. Put the coffee in a bowl: pour over it half a pint of cold water, and ht stand liftoon minutes: brin.n-the remainin.i,^ two and a half pints to a l)oil. Strain the cotfee in the bowl throu^-h a line sieve. Tlion take a French colfoe-]iot, put the f?rounds in the strainer attho top, lonvin.u:- the cold water in the bowl. Pour the boilin.i^- water over slowly. Tlion set the colfee-pot on the stove lifteen minutes. Take olf, and pour in the cold water. French Coffee. No. 2. Take a teacup of Grround cofTeo. Put in a tiamiel bay", tie and drop in the colfee-pot, jiour on a quart of boilinj^* water; let boil one minute. 60 t'OI'l'JOK. V/onia Co{Tvv. Kqiinl parts of Moclia ami .lava ,i;i(>iiiul Ioi^i-Hhm', will bo found bt'st. allow one s|)ooiifiil lo cacli person. Mix tin' white of an e,i;-i;- with the ^I'oiiiuls, pone on hall' the hoiliui;- water, let^ t he coMee frot h. t hen ke(>p hot . but not boilini;-. I'oi' (ifteen niinntes, and add Iheri'slof the boilini;- walfi'. To water in tea-ketth' boiliiii;-. This niaUos delic'inns eollee. />/■// */)<'(/ ( 'ofl'ee. A'o. I. drind a tt>aen|) of ,la\a eolfee. put in the diippcu', pom-over it one (piar't of boiliui;- water. liet set a nuuntud.aiul pom- Ihruui^b tho drippei- a second time. Dripped Coffie. .Vo. '.'. Allow on(> tabIes|)oonful of eoll'ee to each pei"son, and *' t wo foi" t he pot ."' V\\\ in a dripper, ami pour boiling' watei* over \-erv slowlw Serve with whipped ereain and the bealen white of an ei;:;'. Ti en. In ordei' to luaUe ,14'ood tea it is b(>st to have soft water. Tea should nex'er be made too st ron.ir. In (^hina and Russia w her(> tea is made to perfoetion it is weak and clear, Tw<» nHnut(>s is loui;- en l">"" of flavor is lu,.-tini,sl)|a('k.t\vo-lirihs ..,,,.„ = ""' "nc-hlll, .^•un-|.owd,.r, all l.,.,n.^' oC conrsr of llu« U'st (|uahl V. /A>/r /(> Mukr (;,>,„/ Tea. Scal.l lli,'l,>;,-p„i.s,.t n,'ar ll„. n,,. unld v.mv l.,.t, pnt n. ""■'••'• "" ^^'"' '"HlMii;Mvalrrans. ' -^ /ml Tea. ir wanlr.l foi. sn, ,,„.,• niakr a .|nar1 oC vcrv slron- Ira l,.| stand s,.y,.ral l.o.irs, strain oiV ami srt .>n i(v nntil lurdrd. ""s IS h,.tl..r than to s,mv,. with icv in thr Ukx , a linu. KMUOii .|nic(. IS an iniprov,-ni(>nl . CJitu'ohilc. Xo. 1. Scrapr:is.pKuvorHak.>r'scl„.n>lal<>(wl.icl,isll„.p,„vs() « 'It It in a pint of Imilin- wal.>r and milk mix(>d. Hoi! ton imm.tivs. Whip into it an t-- anil swtvtni to taste. I 9 iilllil 62 CHOCOLATE. Chocolate. No. 2. Allow a tablospoonful of chocolate for each cup. Pour on boiling" water and allow to thicken, cool with milk, stir in an eg'g, add milk and boil twenty minutes. Vienna Chocolate. Put in a pot one quart of new milk, stir in an ounce of F>aker's chocolate mixed to a paste in cold milk, flavor with extract of vanilla. Let boil three minutes. Cocoa. To one cup of milk and one of cold water add three table- spoonsful of grated cocoa. Boil fifteen minutes, pour in a teacup of whipped cream, flavor with a few drops of extract of orange. Broma. Dissolve one tablespoonful of broma in one tablespoonful of water. Pour in one pint of boiling* milk. Boil ten minutes, whip and heat again. Sweeten at the table and serve with whipped cream. m ; H(JLI'S. Pour k, stir ncc of r with table- r in a xtract oonful >il ten le and i CHAPTER VJIJ. SOUPS. Tiio hcsl, soup is made oC l(>aii juicy meat llial, is rnsli. It is niislakcu ccououiy lo make soups out of cold uical. To itiakc ^-ood soup, with scasouiu- pi'o{H'i-i,v coiiuuin-Ird is an art, wliicli i-('(|uii'cs jud--iiicMl aud iM-icticc. Mcai should be put in cold vvatcr, and h-t stand Ijcl'oro piittiny on to boil. S('asonin.i4-s for soup may be varied accord in-' to taste. The best herbs are sa,i;e, thyme, s\v(>et mai-Joram, mint, barley, bay leaf, celery seed and onions. Theiv jmist always be a flavor of salt, and a sli-ht tone of pepper. Catsup and sauces improve soup. Hice, sa^i;o, l)arle\', vermicelli, and macaroni are additions to soup. Thickened soup rectuires juore seasonnig- than broth. Always skim soup thorou<4'bly. For coloring- soup, use browned flour, caramel, fried onions or browned butter. As it is a gcKul deal of ti-oublt; to make soup daily, it is well for the cook to keep soup stock prepared which can be used from day to da\'. Souj) Stock. Take Ave pounds of lean beef, wash aiul |iut in cold water without salt, let come to a boil, skim, add a little sail, and a very little cold water. Let l)oil six or eight lioui-s. add a little pepper, strain, let cool, and remove all the grease. 64 SOUPS. Tliis slock will keep sonic lime, juid from it can bo made various kinds of soups. Tt) [»rc[)arc soup i'roiii this, cuti off a slice of liic Jcliv, add water, seasoning', or wlialcver is desired ; boil and skim. A ricli slock can also bo made, l)y breaking- a shin of beel' in pieces, l)oilini^-, straining- and soasonin.i;-. S<>K2> from Stock. Put in llie pol as niiicli slock as needed and veyctal)les ; boil, strain and st-rvo. a ( 1(1 n Iff soasoning- J kef Soup. No. 1. Take a soiij) bone, put. in a kettle witb cold water, let it boil ; skim, and continue to l)oil live or six hours ; one hour before servin.u. ado sliced turnips and potatoes. Stii* in a littlo thickenini;' of Hour, let boil, season with pepper, salt and lici'bs to taste. Ikcf Souj). No. 2. Crack the bone of a shin of beef and put on in cold water. Let boil two hours and skim. Add I'oiu- turnips, four onions, two carrots, and one I'oot of celeiy. When about done, add minced pai'sley with salt antl pepper. Beef Sonp. No. 3. Cut the meat oil" a soup boiu', and plac(> in the kettle with some suet to fry brown. Then put the bones in and cover with cold water, add ba rley, onions and turnips. Beef Souj). No. -4. Boil a soup bone foui- houi's, take up, and chop all the meat olf, put the bones back in the kettle. SI ^e very thin one small onion, six potatoes, and three turnips into the soup. Boil until tender. It will improve the soup to add iliil SOUPS. ()5 rolled cvnckers, or noodles jiisl before liikeii ofT. T;il<(> llie meat thai lias l)eeii ciil from Hie hone, chop line, season with sail and pepper and one leaeui) of soii|). I'laco hi a dish, slice and sei've with the soup. Souj), .r La lie hie. Take sonp slock, or hiiy three or four pounds of beef. Crack all the l)ones. Put in a pot and cox'cr wit h wiiler, set over a slow iiiv, Avhere it. will not l)oil. Skim, and atld a teacup of cold watei*, let sinuner p'ntly four or live houi's. An hour hefore dinner taloil until soft, and then force throu^'h a sifter into a stew-[)an with a small poi'tion of the li([Uor in which they weii; l)oiletl to keep them fi'om l)urnin^', and a small lump of butter. Let all stcnv for a few minutes, then ha\in,i;' i-emoved e\-ei'y particle of fat from the soup, strain it o\er the \'e,ii'et;ihl(>s. Let all cook to^'ether, and add while l)oiliiii4' a little i)arlev or rice tlour, melted in cold Avater. Sonu; little dice of toasted bread may be put into each phite. When putting in salt and pepper, add a t('asi)ooid'ul of sui^ar. Ox Tail Sonj). Take two tails, wash and put in a ketth^ with on<> .i::allon of cold water, and a little salt. Skim olf the broth. When the meat is well cooK'ed, take out, tht^ bones, and add a little onion, carrot and tojuatoes. Boil until done. Good SoujJ. Cut in pieces one pound of be(>f, cover with cold water, and boil for thres, the corn from cue dozen ears ; break in small pieces one liuart of «;<; SOUPH. Itiitlci' Ix'ims, slice one (Uiioii. ml llii'cc radislics. uiul add all to tlir soup, willi one ,t;i(MMi pepper, and a little salt-. ( 'ook one lioni', and add one (piart, ol' tomatoes. When tender remove. Simmer t lie rest I'oui' lioui's. Wiien nearly (lone put in u teacup ol" j'ice. Calfs Head Soup. Clean the head, and in a .i^allon of Avater with pepper and salt. l->oil to pieces and takeout the hones; return 1o llio pot with a teacup of mushi'ooni or tomato catsup, a tea- s|)oonfid of allspice, one ffrated nuline^-, a tahlespoonful o^ hnttei-, two of i)i'OAViiod Hour. Fry the brains, and add. When I'eady to serv(^ liave two hard-boiled e^'^'s sliced and ])ut on top. Mutton Soup. Boil a leii' of mntlon for two or three hours, and season with salt and pej)pei'. Have plenty of water and boil slowly several hours. Just ))cfore serving;' add noodles. Scotch Broth. Two pounds of the scra.i2;'g-y part of the neck of mutton. Cut the meat from the hone, put in a pai-t with one sliced tui'iiip, two carrots, one onion, one stalk of celery, one-half cup of bai'ley and water, boil f^vntly. Bi'own a spoonful of Hour and l)utter ton-ether, stir in the soup Avitli chopped parsley, s(>ason with salt and peppei". Bonilli Soup. Select eii^ht ]"»ounds of tliick brisket of beef : lay in a pot, sprink'le ov(>r it three-(piarters of a spoonful of black ]iep})(M', two of salt, three chojii^'d onions, six cari'ots, and two small tui'nips, cover with wat«M', boil five houi's. Skim carefully. Put in a bunch of parsley, a little thyme SOUPS. «7 and chopped coloi-y. Just boforo 1:ikiii^ up. put a teacup of brown su;,^!' in a sUillot and brown, mix through the soup. Now take tlie meat off the bones, dip a feather in a well- beaten yolk of an e^;-^ and wash the top of the beef, sprink- le with bread crumbs, put in a bakiuf^f-pan, and cook very slowly. Take a sullicient quantity of the soup and vege- tables, add half a teacup of vine^-ar, a spoonful of mush- room catsup, a little butter and brown Hour. Pour the hot soup over and serv(» with toast. Beef Soup tvlth Okra. Cut lean steak in small pieces, and fry in butter to- g-ether with one sliced onion, j)ut into a soup-kettle with water and boil two hours, add one quart of sliced okra, with salt and pepper, boil three hours longer, strain and serve. Boiu'Uoji. Chop raw, lean meat very fine, and to every pound put a quart of cold water. Set where it will barely warm in an hour. Increase the heat slowly, after the fii'st hour let it begin to simmer and come gently to a boil. Keep it in this state six hours, stirring now and then. Turn all into a large earthen pan, salt to suit taste ; cover to keep free of dust and let cool. Now squeeze the meat very hard us you take it out from the liquid and skim off all the fat. Throw in the shell and white of a raw Cf^f:^, put the liquid over the fire in a sauce- pan and bring to a (luick boil for a few minutes. Then strain slowly through a doth, but do not squeeze. When filtered through the liquid should be a clear amber. Bouil- lon for parties should be served very hot, for family use it can be taken hot or cold. 68 SOUPS. Pot an Fell. T;iko n f^food-sizod hoof hone nnd rxlrnrl llic iniurow and place ill a pot, pul on a slow lire aftfi' covt'i-iii;;- with waU'i", and allow 1o siiiiiiicr all day. Nt'xt. inoniiii^' rt'iiioNc tlu' f^i'casc, add a la I'.i^'c onion sliick wilh cloves, tomatoes and any oilier ve.i;'e1al>les wliicli one mny fancy. Rice or venni- celli may also he used; just hefore serving- burn a little brown suf^'ar and put in. Mock Turtle Soup. Take a calf's head, and four ciilf or \)V^s^ feet, put In a pot of water and hoil until the bones slip out. (hit the moat in pieces an inch loii^", put it back and Imil two liour>^, chop the brains, add ei^lit or nine onions and a little i)arsley; mix with spices and put in tiie soup, roll six or ei^^ht crack- ers Avith lialf a |)ouiid of butter, and when neai'ly done drop in. Rub t,h(> yolks of ll\-e hard-boiled e^'^'s l)eateii Aci'y li^'lit, lloui" tin,' liaiids and make this paste into l)alls tlu* size of a pi;;'eon's e;^74', throw them into the soup live niinut.es before it, is dished. Stir in a lar^'e lablespooiifnl of browned (lour, add a teacup of Avalnut catsup and the juice of a lemon. Serve with sliced lemon. Noodle Sonj). Add noodles to beef or any other meat sou]) after strain- in^-. C*()olc fifteen or twenty minutes and serve. a Terrapin Soup. Take the meat of a lar^e terrapin, a (piart each of veal and chicken slock, season Avith herl)s, pepper and salt and put on to boil, add a lar^e slice of ham, one onion, five or six cloves, some pai-sley, thyme and sweet marjoram. When bc'led low take up and strain, thicken Avith butter SOUPS. r,o rolled in (loiir aiid IcI sinimi'i- sl»»\vl_\-. Mix :i Icarup of waliiiit' ('atsii|), llic Juice of one jcnioii and a spoonrul of cold walci". .Inst, hcfoit' st'r\in,i4' drop in Ihc terrapin e^'^'s or half a dozen hai'd-boiled yolks of e;;';;s. Cornell Hcef Soup When the li(|iiid in which heef and \e^'(>1al)h's Iiav(» been boiled ^ets cold skim oM' 1 he .urease, add lonialoes and a toaenp of walnni catsup, boil half an hour, add rice oi" any ve^'etal)les desired and boil until done. SjxiH/'sh Soiq). Tako two pounds oC nee k of veal and boil in plenty of \vat(U'. ('nt in slices a iiead of celery, two onions, o!ie carrot, two apples, put in with the veal and add one ounc(» of butter, a few spices, a l»ladeof mace, the rind of a lemon and a bmich of sweet herbs. Hoil two hours and |)oui' in a ([Uart of new milk, let. ixtil and strain the whole. Take the stones from twelve oli\-es. cut in slices, throw in l)oilin^ water witii a pinch of sii^-ar and salt, strain over tho water. Pour the soup in the tm-een. throw in the olives and serve immediately. French So)>p. Tako four pounds of i)eef, mutton or veal and put in a pot with watei", boil slowls' and skim, cut. three small car- rots, thi'eo onions, one head of celery, a i)unch of tliynie, one bay leaf, t.wo tu)'ni|>s, one; onion, and [)ut in with the meat. Boil slowly two houi's. White Soiq). Take a shin of veal, crack' the l)one, and pnt in cold water. Boil slowly live houi-s, add a buncli of celery, and one white onion. Tliickon with a tablespoontul of corn starch jm >m m il I 70 S(^UPS. in a qnnvl of new milk. Let il boil and add a teacup of rich cream. Serve witli dry loasl.. Macaroni Soup. M;)ko rich beef sloei^, or boil a 1>eef bone for two hours. Parl)oil as imicli macaroni as necessary, cut in small j)ieces, throw in the boiliny soup. Serve with cheese grated. IkmiUoii Soup. Take six pouiuls of the round of beef, put in water and bring slowly to a boil. Hkiju and dip out a quart of tlie liquor, which put in a sauce-pan and add to it three car- rots, thi'ee tui'uips, eight snuill onions, and one large one stuck -with cloves, one pint each of string beans and peas, one small liead of caulillower, ]>ej)i>er, salt, rice and noodles, stew slowly live hours, take up skim ar ^ cool ; skim and return to tlie lire, put vegetables back, v^ud boil five minutes. CIi/cke)i Soup. No. 1. Put a chicken in a pot with tliree slices of bacon, and plenty of water. L»'t it l)oil well, then |)ut in a spoonful of butter, a pint of milk, one c^ij; beaten, peppei", salt and celery seed. Let boil. Chicken Souj). No. 2. Tioil a larg'e-sized cbieks'n, when done add a dozen toma- toes, one thin sliced onion, boil twenty minutes, season with salt and peppcj*, and beat into two eggs. Chicken Souj). No. 3. Cut up one chicken, Hour llioroughly, salt and pepper, fry brown in a skillet. Put in the soui)-kett]e with gallon and a half of water, add one onion, cut up, and Jet boil two MOITPM. 71 liours : add two dozon okra pods, and lei boil an hour longer. Puree of Fowl, A' La Heme. Roast two larp'-sizcd I'owls. clcai- all llic meat ft'om tlio boat's, choj) and pound il llioron.i^lily with half a pound of boiled rice, dilute it with llirec |)iuts of watei* or soup stock, and run it throu^-h a sieve. Take the i)uree up in a soup- pot and put it away to cool, then wai'ui. Mix with boiling cream and serve. Coiifiomme Soup. Take one chicken, tiirec |)ounds of beef, one onion, one turnip, two carrots, half a cup of sago soaked in cold water, add peppei' aiul salt. Cut the beef in pieces and joint tlie chicken, put with the vegetal)les on the lire and boil for six hours. Gumbo Souj). No. 1. Two small chickens fried, half a gallon of okra c, i up, three onions, one !)unch of pai'sle,\-, oiu' (|uart, of tomatoes, a teacup of walnut catsup; put to ])oil in two gallons of water. Season to taste. Gumbo Souj}. No. 2. Frj'- an old oi- vourig chicken, with parsley, pepper, salt, onions, and slices of fat bacon. l*ut in a |)ot suilicient water for tlie sou|), and add oiu^ quai't of sliced okra, scraps of ham oi- any cold meat , Boil two hours. (hnuht Souft Vc>. '{. Hlice a lai'g«> onion an-. |»o« n, w ith a slice of fat liam to l)rown; cut up two .fuaii of okra, tw-. of tomatoes, put with a little parsUy into soup-pot i-ook slowly, add a pod of red pepper and salt. !i :: 72 SOUPS. Okra Sou}). A fralloii of oki'M, siunc of lomulocs, 1\vo onions, popper, salt :incl a spoonful of butter. Boll six hours. Ve licpior in which they were boiled; season with cayenne peppej-. lioil and add ounces of raisins, dried currants and stoned cherries. Boil twenty minutes and serve. Julienne 3oup. Scrape two carrots and two turnips, and cut in nieces an inch long, put them in a sauce-pan with two ounces of butter, a teacup of chopped cabbage, half an onion fried in butter; salt and pepper to taste. Boil two hours. re SOUPS. Bc'dii Soiqx Boil ;i soup bone in ;» .million of wiilci-. ;i(l(l ;i piul of dry Ix'Uiis, boil 1 w o lioiii's ; Just bcl'oic sccxiiiii- sprinkjc in bread o'uiiibs, so-asoii Willi sail and p('])pt'r, servo with raw onions sliced very thin. Turfle Bean Sonp. Sonk 0110 pint of black beans, put in a ii'allon of water with beef bones and slices of salt pork; boil four hours; strain, season with salt, jtepper, do ■ s and lemon juice. Put in slices of lemon and sliced hard-boiled e^'^-s. Meuthtis Ik'iui Son]). Koil one pint of l)eans, season willi pepper, salt and lemon juice, add an ounce of b ..icr, a 1eacu[) of sweet cream and crackers broken. Let boil and serve. SOUPS MADE OF OYSTERS, FISH, Etc. Mh, Oij^ter Soif2>. No. 1. Sepai'ate li\'e do/,(Mi fresh (tysters from the liquor ; put the latter on to boil, add salt, pepper and on(> |»int of new milk, half a pound of I»nt1er and two broken e^'^'s. AVhen the soup boils pour in the oysters. Oyster Soup. No. 2. Strain the licpioi- from two (piarts of oystei's and put in a kettle. Heat lialf a i^-allon of new milk, season Avith salt and peppei', Rnl) thi'e<' ounces of butter in a little flour, stir into the milk, add Ihe licjuor, stir \V(»11 and pour in tlic oysters. Break three dozen crackers and throw in. Boil. SOUPS. 77 Crab Son]). Take two tlozoii crabs and put in a ^'allon of water, Hrst taking' oil' the shells. Siiiimei' for half an hour; skiin and put in tho hock of a ham or a piece of lean salt pork ; strain in tho Juice of a dozen tomatoes ; pour in a teacup of walnut catsup ; season with salt and pepper. F/sh Chowder. Take a haddock of three pounds and cut up. Put in the bottom of a pot live or six slices of salt poi-k ; fry brown, then add thre«; onions, on which put a layer of lish, spi-inkle with bread ci'umbs and put a layer of sliced potatoes. Sea- son with salt, i)epper and the juice of a lemon. Pour water over and let cook; when nearly cone, add lialf a f^-allon of milk and let scald. Just before dishiiii;- pour in a cup of tomato catsup. Catfish Soup. Take two lars"e or five small white cattish, cut off the heads and skin, cut up and put in a pot with a pound of ham, one lar^e onion, pepper and salt, cover with water and stew until done ; beat tlic yolks of four e^-^s, a table- spoonfid of butter with two of Hour, and stir in a pint of cream. Strain, and pour in the cream, let boil and serve. m a h salt Hour, the 5oil. Lobster or Crab Sotip. Boil a dozen crabs or two lobsters. Pick out the meat, pound the shells in a mortar, and boil three hours in a half /gallon of water. Then chop tlu» meat, fry one onion in butter, into which put tlu^ fish, and warm a few minutes, then thicken with a little flour. Stir and add the water in which the shells were boiled. Put all in a k«4tle over the fire and boil one hour, add a quart of new milk. Il 78 SOUPS. ! fi ! m Fish Snyp. Slice two (niions and fey in butici-, add tlirco pounds of any kind of lisli desired, eliop up one caiTot, a little pai'sley, thyme and ^ai-iie, cover with cokl water, boil two hours. Pour in a pint of cream, season with salt, |)e])per and the juice of one lemon. Chun Soffj). ' Put in one ^-allon of wat«M' foui- chopped onions, two ounces of butter, a small hunch of parsley and thyme. Open three dozen clams, clioj) line and |)ut in the kettle; boil half an lioiii". Tliickeii with grated ci'ackers. Just before taking- up pour in a quart of new milk. Tarile Soup. Kill the turtle and han^- it up to i)leed. Then scald and scrape. Break the shells to pieces and put in a pot, also the meats. Lay aside the tins and e.i;'^'s. Chop two onions with parslt^y, thyme, pepper and spices. Boil two hours, then thicken with ^-rated crackers and butter rubbed to- Pfother. An hour before dishiiifir, take the parts laid aside, roll them in flour, fry in butter, and put them with the cf^ffs in the soup. Just Ix'foi-e serving, scpieeze in juice of one lemon and pour in a teacup of walnut catsup. ^1 'ill FISH. 70 CHAPTER IX. FISH. Care shoiiUI be taken in selecting- lish in order thai it may be fresh and sound. Wlien iVrsIi, lisli is liai-d to the pressure of tlie lin^vr, llic .i^ills voi\ and llie eyes Tuli. Fish should be scaled and cleaned proiu-rly on a ih-y table and not in water. As little water should he used as jiossi- ble. When divssed, place on ice, and cook immediately. Rub well with salt. To boil lish, put in boiling- water and sinuner slowly. In frying- be careful to have lard ' oiling- hot. In making- sauces for lish never use the water in which they wei-e cooked. To Fnj Perch. Sprinkle with salt and divd-'c with cracker-dust or corn meal. When tlu' lard l»oils, |)ut in the lish, bi-own and turn. Season with salt and pepper. To Fnj Trout. Split the fish down the back, insei't a slice of fat pork. Squeeze lemon juice over it, fry bi-own and sprinkle with cracker-dust, })rown again. To Dress any Kind of Fish. Dredg-o well with Hour, salt and pe|ii)er, fry brown in boiling hot lard. Take half a pound of butter and put in an- \\m 80 FISH. oIImm" ffyiii>i:-p!iii, si if I' into il, liii-^'c i'i|)(* tomiitoos and a lilllu niiiicrd onion. Wiuii Tried, add a tcacnp of t'lvain, soiuc! pounded cloves, a lablespoont'id of viiie^'ar and a tea- en]) of niushrooni calbUp. rul in tho lisli and turn in this i-nivy. SALMON. To Fry Ih'ook Trout, Perch or any Small Fish. Aftei- cleaning" llie fisli, wi'ap in a diy lo\v(>l for ten min- utes ; season witJi salt and pe])por, roll in corn meal and fry in hot lard. Frtjfm/ Fish. The proper method of frying- llsh is simply' boiling in lard. French cooks n(!ver use butter, as tlu' color is not ^'ood, but give the j)i'eferenci' to beef fat . The ^i-eat secret of success is to liuvc the fat at the proper temperature before putting WHITE-FISH. in the fish. Experienced cooks know just when the boiling point is reached, but for the beginnei- this is difiicult to decide : a good test is to di'op in a piece of dough or a bit of bread, if it browns in a minute, the fat is at the proper heat. A^. Kisn. 81 To I! roil Fi.sh. Any small fish, or llic steaks of a lai',i;H' flsli at-c nice broilt'il. Prcpai'o as foi' frying': I'lil) the bai's o!' t iic grid- iron with butter, then phice the lisli sl. \^ %^ JMAGE EVALUATION TEST TARGET (MT-3) /. / / <,> MP ^^ A i'^, i< C/j % 1.0 I.I 1.25 i5fi 112 If §40 1.4 M 20 1.6 II Photographic Sciences Corix)ration 23 WEST MAIN STREET WEBSTER, N.Y. 14580 (716) 872-4503 \ W ^ ^v ^\ ^^ ^O^ ^1> ^i> m i ,ce, noui- a cloth and pin up the fish in it. Put in well-salted wai(>r and boil. Serve with mush- room sauce. To Make a Curry of Catfish. Take the fish and cut in pieces, put in a stew-pan with a quart of water, two onions and chopped pai'sley, let them stew gently till the wat ei- is low, take the fish out and lay in a dish, rub a spoonful of butter into one of Hour, add a teacup of curry pow^der, thicken the gravy witli it, and pour over the fish. m -a-Mm 1 84 FISH. To r>()ll Sturrjeon. Leave the skin on, which must he nicely scraped, lake out the gristle, rub with salt and let it lie an houi*, llicn put to boil in cold watei-, in which put snlt, ^y-ai'lic, and a few cloves. When dislied, pour over it nielled hutter Avith parsley, a spoonful of mushroom catsup, the juice of a lemon, and a tahlespoonful of pepper vinegar. Halibut may be boiled in the same way. Bahed Fish. Make a dressing" of bread-crumbs, butter, salt and pep- per, mix with one egg. Fill the lish, sew up, lay in a baking- pan, bake an hour ; baste with butt(>r. Serve with mush- room sauce. COD-FISH. Baked Rock-fish. Make a dressing- of two onions, a pint of bread-crumbs, salt, pepper, butter anil the yolks of two eggs, mix and put in the lish. Sjirinkle with popp(n% rub wc^ll with butter and bake two hours. Serve with lish ;-;auce. *. Baked Shad. Open the shad down the back and salt, prepare a stulTing as for the rock-tish, and lill the body. Put in a ])an, cover with slices of poi'k, baste, bake slowly two hours. Seiwe with celery sauce. >'.!lllll!:i I FISH. 85 ■% '4. Baked Sfunjeon. Put tlie fish ill cold wiitci- loi- an iioiir Ix't'orc c•()okiIl.^•, tlieii put ilia [K)t Willi boiliii.n' waler and a teacup of vinegar, boil lialf an houi'. Take u[), brush over with a beaten e^-i^', sift in ci'ackei'-diist, put in a l)an, baste with butler and lei brown. Serxe with anchovy sauce and fried potato-balls. BLACK-FISH. Baked Cat, Pike, or Lake-jish. Soak bi'cad ci'unibs in soup stock, mix with l)ultei-, salt, pepper, two new ei;"A;s and swoet herl)s. Fill the lisli aiul sew up. Bake forty minutes. Serve with its own j^ravy. WEAK-FISH. Baked Black-fish. Rub well with salt. For stulllng- take two ounces of beef dripping's, one of salt pork, with sweet hci-bs, put in a fry- ing'-pan and fry bi-own, add a tablespoonful of chopped capers, a little salt, white pepper, grated crackers, and melted butter, mix all together and |,ut inside the lish. Bake two hours. Servo with fi'ied bread and caper sauce. 80 FISH. Ikilced Salnum. Spi'iiiklc willi jicppcr iind sail, la,\- tlic lisli on a ^Tato in a l)akiii;L;'-paii, put in 1 lie oxen, and Irisic wit li biiltri'. and (»nr tahlcspdonrul of nnislicooni catsup : hoiland poui- oxer llic lisli. Sift brow nrd .i^rat cd cracker ovci'. (jrarnish with sliced lemon. iu.ac:k hars. H((/iii()i>, or f^hinjcon Steak. Cut in steak' pieces, I'eat up the voiles oT s<'ve)'al eiir^Li's, dip in tlie (isli, roll in i^'rated cracker. Ma\'e reads' boiling" lard, (Iroj) in and i)oiL STRIPED BASS. Barhocvcd Fish. Fish of any kind, shad, sturgeon, salmon, oi^ cod-fish may bo l)arl)ecued. Split, [x^pjier and salt, put on a g'l'id- iron. I'aste wiliv buttiM', cook' veiy slowly, turnin,i4' often. Brown l)Utter and Hour lo^t'thei', atkl salt and pe|)per. Serve hot with jjlenty of g-i'a\'y. SSBf III risT{. s: ^ Scolloped St f or/con. Boil six |)()im(ls of st iir,i:'('()ii, slmd will ;insw(M', wlicii cold I)ick 1o pieces and S(|ucc/c diy ; make a di'cvssin^' as for salad, and pour ovci- MACIvKUEL. Creamed Fish. Boil any fresh fish, pick to pieces, mix in one ([uai't of cream, two tablespoonfuls of ilour, one onion, and half a pound of butter. Set on the (ire and stir until thick. Then |)ut a layer of the nnxture in a dee[) pan, over it spread crackei's and butter; do this alternately until the dish is full. Bake browu. SPANISH MACKEREL. Halibut Stew. Boil one pound of lia1il)ut, cliop fine, add six well-beaten (>g';^•s and one cup of butter, with salt and pepper to taste. Put in a stew-pan and cook until the eg'g's are done. Serve on toast. S8 FfSII. Fish (lioirdcv. Put slices of s;il1 poi k on 1li(» bottom of a pot and fry (.'iMsp, take out and chop line, tlicu |)ut a layer of au\' ficsli lisli cut in small pieces, a iayei- of broken crackei's \\\\\\ tlie pork and ciio[)i)ed onions, then another layer of llsli until all is in; cover with water and stew until done. Tiiicken and season the yi'avy. THK SMEI.T. stewed Fish. Put any kind of l^resh iisli desired in a kettle to })oil. Stew one onion, a teacup of l)utter and a tablespoonful of vine,<^'ar to.jj;'ethei'. Mix the yolks of fonr ha I'd- boiled e^-^'s, the juice of two lemons, a tablespoonful of ci'ackei'-dust, and boil. When done, put in salt, pepper and sweet herbs. Pour over the lisli. GOLDEN MULLET. Fish a La Creole. Cut in pieces any firm fisli. sprinkle with salt, pepper and fiour; fry brown. Take up and put in a pot with chopped onions. Pour in as much vine.crar and water as will cover it; mix with olive oil, pounded mace and spice ; cover the pot close and stew slowly. Garnish with sweet fennel. m FISH. 80 To Dress Salt Fish. Wash the flsh and lay in I'lvsli water ovciMii.ii'hl, then place in a lish-kettle, spi'inkle wilh ^;-i'()inul cloves, peppef, ft-ar1ic, salt and sweet herbs, witli a pint of vine.^'ai'. Roll lialf a pound of butter in Ihmi-, and put in small pieces over the (ish. Simmer half an houi'. Take the lish up and pour the gravy over it. Garnish with parsley. Boiled Salt Cod-fish. Boil over a slow lire. Season with salt and pepper. Serve with cii1 in a skillrl witli civain, biittci' and pi'itpt'i'. IjcI boil up and lui'Ji out on buttert'cl toast. Cnd-fish nails Ono pint of inincod, cold cod-lish, t wo of mashed potatoes, tlic yolks of three e,J4't;'s beaten. Season willi pe[)pei' and salt ; foi'ni in cakes and U-\ bi'own in boilin.i;- lard. PORGEE. Boiled Mackerel. Soak and |)ut in l>oilin,i;' watei- foe five minutes ; take up and i)our melted butter over it. Broiled Mackerel. Soak in fi-c .-.h watei-, wijie dry, butter and lay on the yj'id-ii'on. Dress witli melted butter. Fried Mackerel. Soak nnd wipe dry, spriidsle with cracker-dust, or corn meal. Fry t)ro\vn in hot lard. Serve with melted butter and choi)ped pai-sley. J SAUCRS FOR Fisii. 01 P>r(>ili',l Sail Ualihiit. Slic' halihnt, pepper and hiill.M', \-u\\ \n\)[\ uii a hut ^Tid-ifoii. ill cruckcr-ilust, SAUCES FOR FlsiI. A'f/,7 SfiHcc. H"ilf<"H-,.«Ksl,„nl, li,-st,.l„.|, lulril,,. nhil,.s1l„.„ „„| I" "•,v„Us.u,,,ld,o,,alM,.«,.||,n., |,„M, r a ,„„„„1 ,„. iiuiier, lei hull, hiaKvc for /'"/.si/. Take o.vster soup, on,, pint. s,,neexe in the jniee of one lemon, and two ui'an^vs. a little walnut eafsu,,. I„.i |,oij. Shriiii[) Sauce, Take Jiair a pint of shrimps, a littl(> lohst^er hutte.' with a^poonful of an.hovv liquor, and a teacup of vme^,,;. L,t Fish Sauce. No. l. T wo ounces of l)utter, volks of H, of flour r( juicr of a loiiun, salt to taste. Boil ■«' t',--s, tab], .spoonful on(. minute. Fish Sauce. N't o. Take a pint of drawn butt(.r, tliicl yolks of ei.ij;-lit e^-\s, cliop the white add a tabjespoonful of pej)|K.r s each. Season witli th the fish and put slices of le 2 SATCKS I'OK' IISII. cliop llir yolk' of ;i iKiid-lxulcd c;^'^' and st ir w i1 li ;i bralcii law one in llic sauce, willi |)c|»|i. Burnt Buffer for F/'.s/i E(/(js. Put two ounces of luitter into a fi'yinij;-pan, set on the lire, Avhen very brown put in half a teacup of vineg'ar, pep- per and salt. Liver Sauce for Fish. Boil fish liver, mash, and in di-awu butter, put in a little black pepp(U', tomato catsup and salt, with the the juice of two oranges. sirKi.i, I'lsu. \K] C'TTAT'TKTI X. SHELL-FISH. Chst.Ms foi'in :iii imi)(>rt;iiil nrt icic (if fiwid not (»tily od iic- *•"""' "I' lli''ii' iiiHriliNi" (|li;ilili,>.s ImiI ;is well \n[- lli.'riisc \^i^li wliKli llic_\- ;iiv |)iv|);iiv(| n.r llir laltic ;iii(l I lie -i'lval, v;ifi('l\ (»r \\;i.\s ill wiiicli 1 licy m;i\- Uc cool^cd and served. No u, 'IN- are tlieyso delicious and uliolesoine as from tlie shell raw. 'I'o l»e ealeii in lliis wax tlie\- should Ite kept in a cool place. A pretty way lo ser\e Ihem is to lake a lar.i^c l)locK' of ice, make in it an excavation, in which set a ,i;'lass dish, lillin.n' i<'t' "vcr its sides: l;i\- the oxsters in the dish, s|)i-inkh' with peppei- and salt, and lay slices ol' lemon ai'onnd. Sfcfccd Of/sfcr.s. Xo. 1. Put half a f)onn(l of I)ii1ter in a sance-|)an and melt : add pepper and salt, one ])int of oystur li(iuor; l)oil and put m the ovstors. SfpicpcJ (hfsiprs. No. 'I. Put a (juart of oyst(>rsiri a kett le with salt :ind popper, let siniiiier, lake the oysters out and i)u1 in a l)owl of bi'oken crackers mixed with hntter : poui" the boiling'' li(|Uoi' (in which has been poured a teacup of cream) over tlu) ()ysters, Let stancl a few ininu1;es and serve, '*""iv m SllKLI. FISH. Oijxhr S/cir. Pul li(|ii(>r from oyslcr.s o'l I he lire. Id boil, season with Imttcraiid ix'pprr and ;;(!(! I he (nstcrs. Boil our minute. Mdri/hii/d Oi/sfcr S(('H\ Put llic oyslci' li(iiH)i' in a saiuT-|)an and let siiiinici', Ihen inl> llic yoiivs of Ihi't'c hard-ltoih'd (',i;',i;-s and one spoonful of lloiu" loj^-cl her and stir in with hall' a pound of l)uttt'r, pt'ppci', the Juice ol' one lemon, and tlie oysters. Let- boil li\e minutes and dish. SIcfdiicd Of/.sfcrs. Jj[iy some oysters in the shell (»n a steamei', set ovei' a jiot of hoilin,::- water, until the shells open. Serve at oncc^ with salt and hits of Ixdter. Boiled Oi/.s/cr.s. Wash oyster shells cli^an, put in a small willow basket, and serve llic oystcj's on the half-shell. Fried ()!/,sfer.s. Xo. 1. iJrain and wipe. Poll each (»\st(M' in beaten e,u',i;'s, then in cracker-dust, |)epper ai;d salt : \'i\v in i)oilini;' lard. Fri<(l Oi/slers. Xo. ■>. Dip the oystei's in llie beaten x'olks of e,i;',i;'s. season wit ti salt and pepper, roll in corn meal, and \'ry in butter and beef drippi Ilia's. Ser\eon toast. Fried Ousters. Xo. ;>. Take lar.n'e fivsh oystei's, have i-eady crackei'-dnst , mix in it oiu' teaspoonful of salt, lake one oyster at a time, I'oii in the cracker-dust, and lay on a board; let reirjaiii siFKi.i. risn. IlltCfl 1 iiiiiiiilcs, IIkmi (lip ill h,';i1 (•I':ic,Il.. Mrll .s..ni.> i.iitlrr will, p.-pp^r aiul salt roll Ihc ovslcrs in il. and |ax- | );ic ('acli a liHlc U'lnoii iui II ilic she addini:- ) o (•(' : cov <'i' witji brcad-criiiiihs. place in II pan and set in llic oven. Serve in the hoi si lells. 7< 'ricdsfivcd Oi/stcr.s. Set foil)' dozen oysl pint of chick-en l»rolli bunch of parsli\\-, l h \- siinnier l\v<'n1y minutes. Then si corn stai'ch. mixed in a cup of cream t'l's in their li<|iior on tli(> fire will or soup stock, mince on 1 a I' onion, a, lie sweet- marjoram, and pepper; let u add a leaspoonful of oysters with an ounce of butter. 15eat when it boils add the season juice. Ill e,i4-,<;- and stir in, with sall^ and pepper. JScjueeze over it some 1 emon Den' J Jed 0?/,<^fpr.s. Pntn lay(>r of oystei-s in a pan, spread with broad-mimbs, black and ivd pepp,>r. salt . butter, mustard and vine^-ar. tut m ailtMMiate layers and l)ake. Broiled Ot/sfers. PI: llace oysters on an oystei- -rid-ii-on over a quick Piim' D'p in melted butter, a nd lay on the fj-i-id-ii-on a^-ain. G; nish witli horse-radish and serve on toast. ir- Panned Oi/.sters. Cut stale bread in thin slices, make them fit patty-pans, to;\st and butter, plac.> in the pans. Moisten with' oyster 96 SHELJ-FISH. li(|iior, llu'1,1 ])]aci' on llic toasi a laxcr of oysters, sprinkle with l)<'l)|»»'i', and j)ul l)it' oi" ImiIIo' on to]). Place! the j)ans in llie sto\e and eover ; cool< ten iiiiiuites, spj-iiil^le with salt. Serve in the patty-pans. Hcalloped OijHtcrs. No. 1. (*iMish a dozen fresli crackers, pnt a la^•(>r in ttic bottom of a hntlert'd dish, wet withoxsler hcjuorand a htt Icci'eam. Next put a la\'er of o\s1crs, spriiikU' with salt, pepper ami Idilter. then anolher ia,\'er of ciackers. and soon until tlic dishis lilled. I>eat an e.u'.u' with hntter and cracker-dust and s[)j'ead over the to[) ; boil twenty minutes. AGATE SCALLOPKD OYSTER PATTY. Scalloped Oi/sfcr.s. No. 3. Put in the scallop shells as many oysters as they will hold, s(Mson with butter. pe|)|>er and salt, spread with cracker-crumbs. Cook until done in !he oven. Oijslcr Fritters. Drain otT the liqnoi-, t^oil and skim. Peat three e.srprs in a cnp of ci-eau) ; salt. pei)per and flour enon.ii'h to make a stitT battel-. Have i-eady boiling- lard. Drop one oyster at a time in the batter take ont and fi-y. Oijster OnieJef. Beat six e.cr.srs, a cnp of rich milk' seasoned with salt and pepper t o,£rct her, ponr into an omel(>t-pa]i with a spoonfnl of bntter. Oho]) a dozen oysters and drop in ; fry brown, Fold over and servo iramediatelv. SHELL- KISII. HT Oij.slrr S/iorf Ca/,-c. Make a .rood sl,o,1 .-akr ;nul I.akr on pio-platos, pul a qua.' ol „y.sl,rs on ;. ,st„v. uilh a liltl. ualrr, half a ,.,i,, ol ini k, a ,i:-u,Hl-..izr.l ,,i,re of hult.M-, salt and |„>,,,h.,. ihirk- "•'^;'1''--'tal,l,.s,)o„nrMl,)ni,H,r. WIhmi 1 laM-akvs a,v i,;,k..d s!>lil and spmid the oysters beluee.. and some on top 0/j.s(er Pates. Stew some oyster witk a litll.. nnln.eo, butter and ovste juor. Wlien stewed a tew nnniit shells of pnir paste haked in little iquor. When st.'wed a tew minutrs take np to cool, ihive t hi-ee oysters in each. pie-pans and lay two or Outlet' Pic. Put rieh i)ast(> in a deep pan. J>ut in the ovsters, season ^vitli l.ntter, pepper and salt, add en.shed 'era.-kers and l-";'"1'<; oyster li,,nor. When fnll enve,- Ih. pan with paste and bake brown. Curried Oysters. P>d oyster li,,u,.r from a <|nar1 of oysters in a sanee-pan add hall a teaenp of but t.-r. 1 wo tablrspoonfuls (»f ||„ur and one of curry p,»wder; 1,-1 boil, add the oystei's and serve. Ouster Chowder. Take three slices of pi^-kled pork, two onions and tluve potatoes: bod nntil nearly done. Soak th.ve dozen crackers put into the pot live dozen oysters, one cp.art of milk flM> crackers, witJi salt and pepper: boil a few minntos. Oijster Croquettes. Take the hard end of the oyster, have the other end in nice shape, scald, chop fine, and add eqnal quantity of il^l !»S SHELLFISH. iniislu'd i)()1al(i('s, Iwo ounces ol" Inillcr. s:ill mid pcppci': make ill rolls, dip ill ('.<4'^' and .t^'i'alcd ci-ackcr. fiv in !»oiliii,i^ lard. I^lckled Ousters. Talco two qiKU'ls ol" ()_\sI(M's, put in a saiicc-paii. lei sim- nici', lalce onl llio (nslci-s. and add lotlic li(|iii(l a piiil of vinc^'ai". cloxcs. mace, allspice and pepper: lei come 1o a boil, and poiii' o\-ei- 1 lie oxslers. I'nl in a slonejac. Kecip in a cool place Oyster Sanscuje. Chop one pint ol' oxslers. willi a (|iiarlei' of a pound of veal, and siiel. Mix willi hread-cniinlts and pound in a inoi'lar, season willi sail and pepper, niak<' in cakes and tVy. T(t oak Ct'cibs. Take live crabs and put in cold water. Tlieu put in a vossol Avitii snlii( lent l)oilin,j4- water lo co\'er. iioil ten inin- vites. Tlieii reino\'etlie meat from llie shell, season with poppej' and sail, mustard and Initter. J^iit l)ack in llie sliell and bake. Soft-Shett Crahs. Season, roll in Hour, dip in v}j; soup sl.xk. ;,„,| t In- 1,o:,(,m, volk „r two (--s; spread oul i|„. niixlinv u lu-ii eokl, cut in' slices (lip in butter, ami Try. Lob.sfcr R/.ssoh's. • Mince the flesh of tii,. lol.ster, .i^rale for each ]ol,st(-r 11,e yolks<.f four liard-hoiled e--s, season with pepp.-rand salt make a Hour halter, mix in the lol)ster until stilf , the juice "'=' ^'"""*"- P<'l>l>''''« salt and a little mace. Fill 1!,,. shells Willi tlM- mixture, sprinkle with powdered cra,-kers, put a bit of hutlei- on top. s..f in ih,> ov(>n 1(, hrown. (Vai)sare vei-y nice cooked in this way. Lob.sfrr Pdfrs. Make puir paste and spread on de.-p pattv-paiis Bake and hav(> ,vady, nn-iiced lo1)st(>r and with salt and pepper, and tbe o,,,i,,i ,i,,,, ,,. -:,,^^^^^ wi' '. ^^'V' T''*^^^ *^''- ^^'" i" .•' sauce-pan and stew.' Wlieii don,. Idl the patty-pans to the top with the mixture Fried Clams. l^.novo t^ho shells, heat an e^-., a.ld a tablespoonful of milk have the clams dried, and dip th.mi hrst in the eo-.- and then m the cracker-dust. Fry i,, hot lard. ^f-\ » Ckii}) ^tcm Take half a peck of hard-shell clams, clean, and put in a kettle with a pint of water; steam until th(> shells op.-n, KiO SHEIJ. FISH. psi'i lak(3 out- IIk' iiio;i1 . slr-niii llic jiiifc and iTtiirn all to llio k<'11l(': add one piiil of milk, half a pound o\' bullcf, six rolled ci'ackers, i)t'])por and sail. Croqvettes. Croqiiotlos, may be made, as of meat, from oystei's, lo))sters, clams, ci-abs, or salmon. Turtle SteiD. After dressing- hoil the meat and pick it to pieces. Season liiuldy with pepper, salt and sweet herbs. ]Vliiic(> hard- i)oil(Hl e^'^'s, add ^vith lemon juice and wine. Stew until done. To Cool' Turtle or Terrapin. Drop them in hoi] in.i;' water. Let remain ten hour's. Re- move the skin from thelei^'s and feet and put them in boilin,i4' water, cook done. When cool cut in bits and put in a stew- pan, add pep|)er, salt ami l)utter with three e,ii7J;'s, cover ith cold water. ]\lix in a little Hour and stew lialf an w hour. When done pour in a ])int of walnut catsii]). Turtle mav l)c sliced and bi'oiled or frietl or cooked in butter. Stared Terr((pin. Put the terrapin in boilin;^- water and let remain until the claws l)(>come soft, after they are cool open them and pick out the meat. Use only the meat, liver and claws. To one lar.ii'e tei'i-apiu allow the yolks of four hard-boiled eij;-g's mashed line with one teaspoonful of Hour, half a teacup of ci'eam, one r.-lass of wine, with salt, pepper and a few cloves. Putin a tin pan a (|narter of a pound of buttei-and lei fry brown, put in the minced terrapin, when warmed tlu'ouii'li pour on the dressing;'. Let boil once and serve hot ^' ith slices of lemon and mushi'oom pickles. Salmon / Raw Oysters i Rib Roast Chicken Quail Turkey Groquettes MEATS. 101 CHAPTER XI. MEATS. Mo;i1 may ho pivpatvd I'oi' iUr lal»|,. hy hoiljno-, maslinir, fi'viiiA^', l)f()iliii,i;-. sti-uiP-,),- hakin^:, Mvw uocils „i, ,^,(^11' process will Ihmv he useful. Rule for Hoilhia;.— l,,.i n,,. i,,si(i,> of .'vci-y boilci-, sauce- pan and s1(.u-paii l)c kepi vU-au. Fresh nieal should he placed in a kellle of hoilin- waler and kepi wlieiv il ^vj|| -hoil slowly hut eonstanlly unlil done. Sail uu-at should always he pul in cold water soil may fivsli<-n in cookin--. Allow twenty minutes to the [.ound for IVesh and thirl y-liT for salt meats. Uille for Ho{istini?.~Kee|) the meat at a moderate- dis- ^:"'*''' ''''o"! the lire. See thai it is k.'pl e.uitiuually tui'ned and well hasted, as much depends upon al lent io'n to 1 his. When n<-arly done put close to the lire to render the outside brown and crisp. Kulo for ^llkilll,^-To hake meat is a very simpl.« pro- cess. Place in a pan on a tripod, or clean hh)cks of wood to keep it out of tlH'fal.and put in a hot oven: haste, »ften. Allow lifteen minutes to the pound foi- h.-ef, mutton and veal, and twent.v minutes to the pound for (u.rk and land) VVhen done the roast shoidd h,. a rich brown. Remove IVom the oven, sift eveidy ov(>i- with line salt, and it is ready to serve. 102 I'.KKF Huh' lor l>roi1iii!r. Few coolcs ln-oil well. miuI yd i1 is the most lien ll liv ;i 11(1 ;ic(t|)1;i hie met hod ot' coolviii^u' mciits. A clc:!!' lin; miidc ol' ciiidci's, or coke, is Ucsl I'oi' <'(»oi. The lire should he hot enon.ii'h 1o scar llie surface, and make it in»- l)er\ioiis to the I'at. This mode of cook'iiii;' meals is never wholesome, hut w hen ini[)roperly done I'csults in a ^Teasy dish unlit to l)e eaten. ]\] l)ii\in,u' Ix'el' select that which is a clear I'ed : the fat siiould Ix' straw color. 'I'astes dill'er as to the choi(M'st cuts, tliou.i^'i) the sixth. se\'entli and ei.ii'hth rihs are usually preh'ri'ed I'oi- a roast. For steak". |)orter-house is the most economical and nearl,\' as .^'ood as sirloin. Broiled Beefsteak. No. 1. Have choice steak, put it over a hot cleai- lire on a well- buttered i4'rid-ir(^n : lui-n when colored. When sutliciently cooked, lay on a hot dish, season with salt, pepper and buttei*; serve innnediately. Broiled Beefsteak. No. 2. Place a thick, tender steak ujjon a. we ll-i^r eased .ii:ri(l-ii'on over hot coals ; when done on one side turn, have ready a i BEER lO:^ |)l!iit(M' Willi I)ii11('i' (»n it . l;i V 1 lit" sf(>;iU' wit lioiil pi'cssiiii;' i1 ti|)(Hi llu' |il;it tt-r. Icislc w it li 1 lie Itiittrr iiiid ictiirii to the ^'l"i(l-ii'()ii. W'jicii . :>. TaUo ;i poi'ter-lionsc stcaU-. Uv'ut with a sicak-beatci', and place on tlio ^'I'id-iron onim' hot coals. li'iHiucnt ly tuiiiin.i;'. Have ready a liot dish of linttcr, pcppci' and salt in which the steak must be basted, then j'ctiii'ii to tlie ,j4'i'id-ii'on. Before servin.i;-, add one tab]es[)oonful of mustard and four of tomato catsup to the buttec, wlien done pour ovci-the steak. Fried Beefsteak. Take a tender steak, sprinkle with pepper and salt, then dred<;'e with Hour on hoth sides. Have ready a hot fiyiuy- pan with hutter suflicient , layin.i;' in the steak. When done sift powdered crackers over and sei'Ne. 10} I'.KKI'. lU'ifsli III, icilli (hiioiis. Poiiiidl lie sIimIs, stMsnii ;iii(l \v\ ; tlicii diTduc lloiir oN'cf it ;iii(l :i(l(l :i Ihtii hoilcd. cut thrill up .ind |iiit llinii into the |»:ili. liiisillL;- liiUrii out Ihc str;il<: iidd ;i hllii|) of hlillci" :iiid ;i hllh< iiidi)' lldiir. sjir. .md \\ hiMi thi> (minus ;il't> l»iu\\ii. |)iil ill 1h<'str;ik; w hfii lhoi(»iit;|il,\' healed .sei'\'e. Shiffcd lU'if.stcah-. Take a loiiiid steak', s|nvad out and pound, i^^ak'e a di'essin;^' thus: lake l)i'ea(l-ei'niiihs and I'ul) liiic. I'lit a Clip ol" l)iittei' iiil<» a rrviiii;'-paii. a(hl ten onions, a tal»h'- spoonriil of salt, tea ^poonfiil of pepper and niilinci;' each; pom- over the steak and roll. I'lit sonic hits of liiitter rollc(| in Hour in the Itoiiiun ol' a pan \\i!h a pint of water in which place ihcsleak'. IJak'c until i)r(»wii. («arnisli with Italls of niaslu'd potat oes. Iie('f.st('((Ii K'Hh Oif.sfcr.^. V>\'<)\\ a tenderloin steak : season. lake one (piarl of fresh ovslers. drain oil' all the liipior. put t hem in t he slew -pan with a liltlc hullcrand a teacup of sweet cream, let them I toil a lid pour over t he steak, or I » roil t he (»_\'sters a iid lay on the steak. T?(>nsf Beef. X<>. 1. Tveiiiove Ihc l)(»ne from tlie thin part of the roast, lay in a piece of siiet that does not projecl heyoiid the width of the roast. 1 hen fold it around a.ii'ainsl the thic-k of the meat. Sk'cwcr i1 . with lardin,<4'-piiis fasten on the side that is on lop, lake some 1 hill slices of l>acon. lay in a drippin.^-pa n that is not too la ru'c and place in a hot oven, h'ifteeii iiiiiiiil(>s to 1 he pound is 1 he usual lime recpiircd for roast in i:'. Salt when half done and l)asle frc(pieii1 ly. ^lineed onion. 1 hyme and parsle.x' may he added to the i^i'avy. •I ! ' a »"■ "^"^ f i.„''v \ ' ,y. w' ^ *"'•■ k<3^ i^. ■v, Li-K' of Hfcf ; I, Rniiiul; c, Aitch-b' .lie ; I), Rump ; I!, Thick Flank ; r, Sirloin; r,, Kore- rib ; h, Mi(Mlo-ril>s ; i, Tliin I'lank ; K, lirisk.-t ; i, t'hu<;k and l.cK-nf-Miittnii puic: M, Clod; N.StickinK; o, Shin ; r, ('h<<-k; i,., Suet | i;, Skirl ; s, Hoart ; r, Mch ; r, 'ronKin;, V, Liver; w, Lights; x, lirains ; v, Kidneys; z, 'lail; a', 'l'ri[)c ; a", Cowhecl. IOC) BKKI'. Roast Beef. No. 2. Put, tho roast in a Mat pan without saltiii;;' it anfl ponr a pint of hoiliii.u' water over it, that coats tlio suvt'ace so thai tlio juices will not escape. ]^iaee in a liot oven, baste often, and Avlien lialf done salt and peppei-. If inucli fat escape's fi'om tlie beef pour it oil', tlie ol)Je('t is to eooi^ tlie beef as diyas possil)'e to avoid steam. Tlie luiavv should not be made with water, but always with soup stock. On takiuii' tlie meat from the oven put it on a dish, then turn all the fat fi'oiii the pan and put in sullicient soup to make the ^rav.v; set the pan on the fire and stir, let boil live min- utes, then pour into it a little corn-starch. Tomatoes will be found a pleasant addition to the g-ravy. lioast Beef. Xo. 3. Take a rib piece or loin roast. Beat it, lay in a deep pan and baste with melted butter. Put in a well-heated oven and baste fre(|uently, when nearly done pour over it a pint of German wine. Season with salt and pepper. S([ueezc the Juice of one lai'g-e lemon over it just before dishing-. Serve with ^i-ated horse-radish. SIHLOIN UK ]iKEF. \ Boast Sirloin of Beef. Put the roast in a dripping'-pan, poui' over it one cup- of boilin,i;" water, place in a hot oven, l)aste and season, serve with Yorkshire puddini^- made as follows : One pint of milk, tluve eg-,ns, three cups of flour and a pinch of salt ; stii- to a smooth ])atter and pour in the pan under the meat half an hour before it is done. Serve on a separate dish, I BEEF. 1(>( PJii'ni Slcircd lU'cf. Take raw b('(>f. cul mid put into a kclllcof cold water. Let slew .i^hmiIIv Toi- scNcral lioufs ; .season with l)ultt'r. pepper and sail. Boiled Coined Beef. Put a piece of corniMl beef in plenty of cold watei-. Cook lifleen niiiuiles to the pound. When ovei- half e{) disli, and remove the string- caivfully. Strain the remaining- li(|uor and pour it over the meat: it will jelly, and when cold will be solid: foi- a luiu-h. slices of the o la mode beef can !>(> laid on a Hat tlish. and garnished with .ii'rape or currant Jelly, It is also veiy nice to use as a lillin.u' for sandwiches foi- an evening part^-. A la Jfode neef. Xo. 2. Six or (Mii'ht pounds of the thick Hank of lieef, a few slices of fat bacon, one teacup of vine.n'ai", black peppei", a11spic(\ clover and mace, sulhciiMit to make a tal>lespoonful : salt to 'r.']^''; one bunch of herbs, llnely in'n;(>d, three onions, 108 P.KKF. fii- 1 WO cnrrols, one t iifiiip. one liciid of celery. :i piiil of hniiuly, one .liiass of wine. Slice and \'\'y llie onions i)i'o\vn, and prepare the heel' in the lollowiuy iiuiniier: cut the bacon SIDK OF BKKF. SHOWINO MKT'.KH) (1F CTTTINO. I, Sirloin, Steaks and Roast ; ?, Rump, for Steaks ; ;^, Aili h-biiric. I'.Milimj Pict r ; .(, Huttock, for llniliii;,' ; ■,, Ki.iuiil, lor Uoiliii.i,' or Stewing ; 6, Iloil:, for Si.wiiii^ ; 7, Tlurk Flank, for I'loilinK; y, 'I'liin llank, for lloilin!;; o, Tive Rilis, for Koastin^ ; to, Four Ribs, for Koas:- iiis' ; If. C'htuk Kil), for Steaks; 1., l.ry-of-Multon piece; i.;, Hi cast, for Roiling; 14, Nci'k, for Soups, I'ics, Steaks, 1 tc. ; m. Shin, for Slcwini;. into thin slicc^s, dip tliem in the viiieiiai', and then into the ,spicps and herbs, Willi a sharp knife, m;ike holes in the BKKR ::;;;:;:::!;;:;:; r:','-,^'--''' '--.<'"-• , II .seasoimi- ami hcrhs, ; l(il> ic heel' "'^' '"|''»iy Savor// Beef. Tak(3 a .sliiii of l)t>(.f s-iw i< ;..<<. c tlicucat, llm. i,' ,,7, "«•"•"" "■-'"< I- "oac.s; d,,,,- foiled una pura^Ki:;: :.:„, ' "■ '" "'"^•" ""^ '"^^'^ "■- Po//ef/ Beef. boil in the .i<,uo/r::„ id ;:t. T..:::'v;7 "'"= ^""' for use. '»utii tool ills ready Beef A la CMeanln-unu,, u-ith Chan,pa,,ne .■in.ee. it wt r;,::^,::::":::;;;' ';-7" '";■ ™™p "^ '-f. nn., «p,.a„ thyme and «„:o.t m t- , K i' ^'n' ""'"'"' ■^^'«"' «on>e thin .sli.os of tat ^:;:':LX, la I ^ ';^t:f '" ■" a pan with a iittle stock «.„,• eo ■' ':,;":;: I(» IIKKK. |)()ssil)l(', and Ifl il hake slow l^\ until ('one. 'I'liiflscn llu^ ^•|'a\\' uilli lice lloiii'. and lla\ of the lieel as possible, turn it, every (hiy. In four weeks it is ready for use. Coruvd !>(■(' f. One tabiespoonful of saltpt>tre slioiild he allowed for each piece of beef. Tlien i-ul) in as nincli salt as it, will take. Let it stand tenor twelve days, and then put in a strong- brine. /Southern Corned Beef. Have the beef cut into |n-o[)er sized pieces, put in a barrel of weak In-ine and lei stand six days. Then make a stron*^- brine to wiiicli add one-half pound of salt|)e1re and foui- pounds of brow 11 sui^'ar, with one (|uar1 of molasses. Put the beef in the barrel, coNcr closely, and let stand a week. Put a weiii'ht on the meat to insure its staxini^- under the brine. B(M'f thus prepared dnriii,y the winter will keep a 3'ear, improving- with the lapse of tijiie. Philadelphia Corned Beef. Take six pounds of brown suL-ar, live .i;'allons of water, six ounces of pearl-ash, one pint of nu)lasses, and fine salt enough dissolved in the li(iuid to nuike it lioat an egg. UKKF 111 Smoked ]i(.pf "'''"•-^s:::t::";;::;::;'^^^ -'"■'•"■'■ ■'-■'-'^i«'"'n.:r'::r;;;;:v::;::::;;r'''"'- •serving- heut ui, c-.^. ij..,,^^. ^^„^, ^^.,. . _ '^^ I^t^' ' • J^'M, betoro Pressed Beef. until cold. '''• " ' ^^^^" '"^'" <^"fi'-i-; pre. ess Takf a piece of t|u> Sfcu-ed Bump of Beef. ; '■•""P. pound, fi-y in an in «li-s of n.l poH<. onions, 1 : me • id , ' 'J^'" '^'^ ^^'''^ «a]t and poppe,- ann I I '" ,"';"''" «''"™'' sauce. •'"■" '"'"-'-■'• Of celery . i 112 BEEF TONGUE. Bcpf ToiK/uc. Xo. 1. Pill ;i IVcsli lon.n'iic ill \v;it<'i' siinicioil lo conci' i1. niid let it simiiH'i' six or srvcii Immiis. Half an lioiir hcloi'c disliiiii;" 11 adtl one ,i;las.s ol' wine, two talilcspooiil'iils of \\aliiiil Ciitsu|), a lit lie mace and cIoncs, Sci'xr hot. Beef Toiif/iic. Xo. 'I. If coi^iiod it slioiild !)(> soak'cd I'oi- ten lioiifs hcrofc boiliiiir. It will i'<'(|uii'(' I'l'oiii tliive to t'oiii' lioiii's accoi'diii.i:' to size. 'I'lic si;iii should he rcinoxcd as soon as cooked. When cold it should be sliced hoj-i/.oiitallv all loiiiid. Dressed Tongue. Take a corned tonii'ue and boil tender: split it, stick in a few clov(>s, cut oiH^ onion, a little tliyjne, add some bi'owned flour. Have the touiine covered "with watei- in which mix the injUTcdients, add three hard-boiled e.e',t;'s choj)ped line, and a i^'lass of wine. Send to the table y-arnished with hard-boiled eggs. Spi'^ed Tongue. Rnl) into the tongue a tnixture of half a pint of sugar, a piece of saltpetre th(^ size of a pen. a tablespoonful of cloves, place it in a strong brine, let it lie two weeks, take ont, wash Avell and dry. Roll ont a thin paste mad(^ of tlonr and Avater, roll the tongne in it and put it in a pan to bake, baste with lard and watci'. When done remove paste and skin and serve cold LIVER. Fried II,', -f Liiwr. 11 ;? Cm in liiin slices, plar." in n pan, pone on Ix.ilin- wal.'i', :iiKlllicn pone oil'; havi- ivadv in lli.' .skill, -t ,.n t'lir stove some l)(«er cli-ippin-s. div.i-e t|„. jiver with I'olled erackers and season with salt and pepper. Fiy slowly nnlil both siiles are brown. Lire)' and Onions. Slice tlu' !i\-ei- thin and soak in salt and water, (^it np several onions and pnt in tli(> frvin-'-pan with a little water. When tender pid in a siH.onfnl of lard and IVv until tla'' onions :ire brown. Take tlHui up and s.«t to ker|. warm. ''■■^' ^'"' ''^■'''' '" ""' pan addin- more lard, (irate pounded crackers on the lop. pour the onions owr and seive. Mi)tc('(l Lire)-. Cut liver in small picvs and fvy with salt pork, cover with water: add >alt. pcppei' and a littlr lemon juice; thick- en the .i^-ravy with l)read-rrumi)s and serve. Stvtrcd lU'cf KidiK'Hs. Wash the kidneys and boil until tendei'. Roll in flour; add a little butter, peppe- and salt to taste. Stew until well done. Kid lieu St etc. Leave thr kidneys in salt and water for an liour. then put them m a hot IVyin-pan with lard enoii-h to brown, when a i^-ood color take them up and cut in small pieces: put them in a stc-w-pan with be(>f stock, add a -lass of wine a tablespoonful of currant jelly, another of tomato catsup, salt, pepper ami a little parsley : a chopped, pickl.-d onion IS an miprovement. Let boil for live ]u)urs. Just before sei'vin- add slices of lemon ami a lump of butter. ■ » ■^^ 114 KIDXKYS. Lardctl L/'rcr. Lai'd a Ix'cf JiNci- willi hacoii, salt and pcpixM'. put in a k'clljc willi one (|iiari of walcr. a (inaiici- of a pound ol" l)ac()n. one ciiopprd oidon, out* spoonful of swcci inai'Jorani and lliynic ; lol sininici' for an lioiii-, pour olf the ^cavN' into the ^ravy dish and Itiowii llie livoi". Serve witli the li'ravy. Dried Lircr—A Xicc Ixvlinlt. Salt well and lei remain a week, liani:' up lodi-y, then smoke. Cut in thin slices and broil ; butter and season with pepper and salt. Fried ]\id)tei/s. Cut in Ihin slices and fi-y in !)u1ter; season, and sei've with brown yravy. Boiled Kidneijfi. Place in boilin.i;' water some kidneys, open them down the centi-e, [»eel and pass a skewer across them to keep open. Season, aiui dip in melted butter. Hroil over a cleai- (ire. remoN'e the skewei% ha\e read\' ^\-d\\ made of mell«'d l)utt-er, chopped parsley, salt, pepper anil lemon Juice. Poui' o\er the kidney and serve hot. Beef Heart. Parboil until tender, then i^asli and stull' with bread seasoned witli onions, salt. pep[)er and sa^v. Put in a pan and bake bj'own. Beef Tripe. Clean the tripe carefully, soak in salt water, chanfring' several times. Cut in slices. l)oil perfectly done, dip in butter; fr^ a light brown. Season with salt and pepper. TUIIM':. 115 Roast Tripe. T;ik(» tliiv(> pounds of 1 ri|)t>. s1 iitl' i1 \vi11i bnvid clinppcrl line, a piccf of hiillci', sail aii 1 ripe wit li a spoon. 'I'licn roll it o\ rr 1 lir naia-owcd Icn-Hi, so llial tlic dressing;' will he in folds. I'ul in a Itakin.u'-paii, and I'otist for an lioiu'. haslinu' wiHi hot water and luillcr. AGATE SEAMLESS STuVE-POT. To Fricassee Tripe. Cut in nari'ow s1ri|)s,add watci' or milk to it. a .u'ood Innip of butter I'ol led in tloiir. seasoned with pepper and salt : let siiiinier slowly and ser\e hot. i^aiiiislied with parsley. Spiced Tripe. Take fresh tripe cut in ))ieces, put a layer of the tripe in an eai'then jar, then sprinkle a U'w cloves, allspice and peppei' o\er it, then another layer of tripe, and then add I»l h; VKAL. Spice lint il llic J.'ii'is I'lili : cover it up liiilit :iiir roast in.i;'. 'IMiouii'h \eal contains less nut rit ion t lian beef, il is ol'teii preferrcil on account of Ihe delicacy of its te.\ture and flavor. Veal Hfmks. Broil over cloar hot coals until a nice brown on both sides, season with sal1.))epper and butter. A .yravy made by stewin.y' bits of veal and nuishroonis and poured over the steak is very nice. Veal Cutlets. Dust cutlets wilh salt and pej^por, dip them in beaten e^g-, then in crackei'-ci'umbs, and frv slowlv in hot butter. Serve on a hot dish with butter ii'i'avy, and g'arnish with water- cresses and sliced lemon. vi:ai. ir Broihil \'r,i/ Cnlli'ls. Broil (•vera iiHMlfialt' liic; bash- willi l»utlri' and turn often; sitm" with tomato saiiei'. SIDES OF VE.Vr,. SII(»\VlN(i MKTHoI) (»F ('l"rTIN(» VV. A, Hind Knuckle ; r., I'ilU l ; i , l.oiii ; \i, \W>\. I .ml 1. 1 I .•mm ; i , lUcist ; !■, N<.-i k ; (,, Slimiltler ; II, Fore-knuckle. Veal Cutlets ic/'tJi Oi/slcrs. Fry cutlets in suMleieiit iHitlcr lo kTcp from stickin.n'. Wlien neai'l.v (lone udil a (|iiarl ol' (»\sters : season. When done, serve very liot . lis VEAL. I't'dl ('In'jts, Tiiiy ill ;i piiii. cMvci' w it li liiil wiili'i'. siiiiiin'r until Iciulfi-. Lift I'l'oiii tlif pan, div, dip in licatrii *',i;',<4' and pounded <*i"icl<('i's. Lav in a sliallnw pan and scl in tlic stove to blow 11. Sicirvtl \'r. 1. TaUo part of the loin, pnl into a sauce-pan, witli two ouiiees of hiittei', and a teacup of water, let siniiiier until it Ite^iiiis to l)i-own ; Hour the \eal o\'cr, lav it in a skillet, and w lien il is a li.j^'lit brown, pour .i^'raduallv in some soup stock, or Itoiliii.i^' water, add salt, pepper, two sliced carrots, one onion and a buiicli oT parsley. Slewbu' an hour, oi until pei'lectly done. J)isli wit li ,nra\y. LOIN HIU.M1' KN])>. i.i'.d or \i:ai.. StPi('r<] real. \<). ■!. Break tlie shank bone, wash, and put into two ([uarts of water with an onion, a b'w blades ol' iiiace, salt and ))ei)per, set o\"er a (piick' lire: wash a (|uarteror;i pound of rice and throw in with the \'eal. Sinmier slowl_\- for an hour. Dish veal and rice to.ii'cther, and mix a little drawn l)utter with some chopped parsley and pour o\'er it. Veal Sc(tlhq)s. Chop some veal very fine, put- a layer on the bottoni of a buttered puddinjL^'-dish. Season witli pepper and salt. VKAL. 110 Next li;ivp ;i hiycr of powdfrt'd ri-iicU'tMs niul luillci-. Tro- Ct'cd until the dish is full. Spread n\('f llir lo|t ;i HucU liivcrof ci'iifkris, |i(»uud<'(l. l>id liT, t w n In-alcn ( .li'.ns auda t('acu[» of I'icaui. Ilakf slow I V for t wo lioiirs. ]'<■,!/ Sfrir. Boil three |)ouu(l.s of 1 he l>re,ist of ncmI Um oiic hour, in sullicieul water lo eoxcr it. add a do/.eii prclrd potalors and cook for half an hour; add one pint of sweet milk and a little Hour. Season lo tastt". HKKAST ol- VI'JAl.. NKCK. R()<(.sf VcdK Xo. I. Tak<' a loin of \e;il. malce a stidrni,<^' the same as for turkey, (ill the fat witii the dressing-, and secure it lirndy on to the loin; ruh the \-eal o\cr with salt, pepper and I)ul1er, put in ;i pan with ;i little hot water, haste fre- quent ly. lettinii" it cook until Ihoi'ouxlil.N' iloiie, and seiwe with brown .i;'i'a\\\'. Roast Veal. No. 'I. Take tlie breast, rid) well witli pepper, salt and !)n1ter. Deed, y'c wit h Hour, ;ind put in ;i pan with a pint of builin,i;' water, a slice of fat l);n'on. minced duion ;iud thyme; place in a \'ery hot o\'en, l)aste, and cook done. Thiclcen llu' .U'ravy with mashed potatoes. liod.sf Fillet of Veal. Take out the hone of the joint and mak'e a deep incision between the tillet and the satklle. Fill it with a force 120 VKAl.. meal of \<'al si ufrni,i;'. PJiiuI llic Ncal up in a i-miiul foi'iu and t'aslcn wilh sk('\\<'i's and 1 uiiic. ('oxer llic x'cal willi l>ut- li'fcd |)a|n'i- and [>ut in a moderate tucii. l?aste \vcll with picniv i»r nu'ilcd bultci'. Allow 1 wo lioiii's I'oi' each six pounds. AN'lirn done, pom- over niclled butter with lemon Jniet' and llie meat ii'i'avy. (Jai'nisli with shced lemon. Sei'\-e with cold boiled ham. Pirj.KT ased paper. Put in a [)an with a jiint of soup stock and half pound of buttei'. C'ook slowly until nearly done; remove the paptM% dred.y'e with lloni , l)aste, anil let brt)wn. Stir iido the .yi'avy one cup of clioppt'd nuishrooms and a little broAvned tloni'. Have ready some boiled yreeii peas, place in the dish around the veal. Veal, A la Bourgeois. Lard with salt pork live [)ounds of lean veal ; fry two hii'ije slices of bacon, and when they are cris|) i)ut in the veal and turn until nicely l)rowned. Spriidde with pepper, salt, sa ye and t'\vme, and pour in a (piart of soup stock; add one carrot, an onion, two potatoes, a bay leaf and a slice of lemon all chopped very fine. Simmer for two hours, then lift out the veal anil lay on a hot dish ; thicken the gravy >vith cracker-dust and pour over the veal. VEAL. 121 Veal Loaf. Chop fiiH' tlireo pounds of Icr^- or loin of v(>al, and on(> of salt poi'lc ; I'oll onL' do/cii ci'ackci's, [)ii1 lialf of llicni in liic veal Willi tlii'oe o^\i;'s, i)opi)oi' and salt; mix all lo^^i'tlicr and make in ;i loaf, llicn take the crackers that ai-e left, spi'oad over the to[), and l)ake sh)\vly one houi-. To be sliced and eaten cokl. Pate de Veal. Take four ponnds of veal, a slice of bacon, and s1(>\v lo- ^ether with a lillle watei', sail and pepper. When done cut in small jneces. JJoil four cg'p\s hard, slice 1 licni, and chop some parsley and thyme Take a lai i;'e l)o\vl lay slices LOIN OF VEAL. of eq"!;- in the bottom, sprinkle the herbs over them. AM the veal and bacon and mor(> e.ii'.i;" and seasonin.u' alternately until the bowl is nearly full. Fill \\\) with rich ^'ra'-y. Let stand until cold, turn out on a Hat dish, slice and eat with lettuce. Minced Veal. Cut some slices of cold veal into small bits, take cold gravy and add a half pint of l)oilini'' waier, one teaspoonful of walnut catsup and pepper sauce each, one f;'rated lemon, pepper and salt. Simmer for half an hour, then make a thin batter and pour into the i;ra vy, stewing- I'apidly. Pour in one half cupful of cream with a lai'ge teacu[) of l)utter. Let boil five minutes. Serve on a hot dish ; garnish with fried toast. iL'L' VK.M, Jii.s.si)/('.s of I'cill. ( "Ii(»|) cold \<';il fiin'. add lia If as iiiiicli clioppcd liaili. foiU' liai'd-l)()il('d (',i;',u"s and 1 wo oimct's of iiirllcd I)iit1<'r. Season with |)t'|)|)(M', sail, Iniioii and nut iiic.i;'. Mix all loi^ctlu'r and roll inlo small balls and lay them two iiielics ajiai't on a sluH't of pasli'v foiled \{']'y thin, moisten Die [)astiy around each hall of meat: spread anotliei" thin crust over them, and witl: •:■. hiscuit-eutler eut out eacli one, pressing" the ed^U'es of the pastry close to.u'ethei-. IJi-ush o\-er witli Iteaten e.u,!^' an(l fry in hot lard. Ser\e with .uarniture of celer\- and whit e [)ickled onions. FRICANDKAr i >I' VKAL. Fricil iiilcdil nf \'((il. Cut thick pit'ces Iroma lillet of xcal, lard tliem witli slips of bacon, put in pan and let Ihem brown. Make a I'iel) li'raxy and |)our o\'er 1he meat. Serve hoi. and lay around the dish some stewed with l»utter, pepper and salt. To a rill <( Calf's Head. Divide the chop from 1h(» skull, tak'e out the brains and ton,i;'ue, boil it tendei'. cut the ll(>sh fron the skull in small pieces, lake some of llie water it was boiled in, to wiiich add pe[)per, salt, nut me.y and the juice of one lemon, stew it ten minutes, take the Jowl, remove the bones, and cover with bread-crumbs, chopi)ed parsley. I)uiter, salt and pep- pei': set in the stovt> to brown : thicken the ^"ravy wilh the yolks of two eyys, a spoonful of butter and a little burned CAl.FS I'.KAIXS. 123 fioiir. St(>w lilt' lif;i(l ;i IVw minutes, \)\\\ in ;i dish, .ind l:iy the jowl in it: poni- (»\ ••!• tin' ,i:'i';iv\. (I;irnisli with the brains tVii'd in cakes, Boihil C brains. Form into eakfs and fry brown. Calfs Brains Fried. Take the bi-ains and beat up with an e^i;-, pepper and salt. Fry in hot lard Tf, (%„,!: Calfs If earl. Take the heart and cut oil" the wind-pipe, l)oil the li.i^'hts very tender and mince; take as much of the wat<'r 1 hey ;'"■ '!■ '1 >; 'i ■HR Pi 124 MVKH. wcfc boiled ill ;is is needed I'oi- u'ra v\'. lowliieli add a sponii- I'lil (>r wiiile wine, llie Juice »ii' one lemon, iiiil iiie,y. |)e|)|)ei.' and sail , vil li one lar.ii'e spooiil'iil of I)n11ei' : lei boil, and set wiiei'c il will keep wann. Lard llieliearl wil li )"a1 bacon and lill -witli foi're meal, put in a pan and bake a nice l)i'owii. Ileal 1 he .i^ravy vei'\- hot and pour over the heart. Sei'x'e with fried parsley. LIGHTS, LlVEli AND UKART. To Broil Cd/f'.s Liver Cut in thin slie(>s and let sland in sail water lialf an hour. Di'y and place on a .ij-i'id-iron over liot coals ; butter, salt and peppei-,, and serve in a very hot dish, with broiled mushrooms. To Fnj CoJfs hirer. Cut in slices and soak in saltwater. Season with salt, pepper and sweet herbs. Dredge Avilh Hour aiid drop hi boiling- lard. SWEKT !5KK.\DS. 125 Soufliern Liver Chop throe pounds of calf's livci' line, one pound of eold, boiled ham, half a pound of bacon, two cups of .i^'i-ated bread-ci-uuihs, three e,«4\i4-s. sail and pepper. Mix all lo- g-ether and put in a tin mould. Set in cold water and boil three hours. When cold turn out in a dish and slice. Sweet Breads. Sweet bivads when pj-opei'ly pi'(>pared make one of the most delicate dishes that can l)e set Ix'foiv the epicure. Tliere are two kinds. One is found in th(> throat of the calf and when fresh is plump and white, it is called the throat sweet bread. The otliei- is found near the heart and is the mor(> delicate. Howexei- sweet breads are to bo cooked the\- nnist (irst lie soaked in warm salt and water, after which they should be p]uni.;ed in boiling- water to whiten and harden them. Sweet breads should always be thoroug-hly cooked. Broiled Sweet Breads. Soak in boiling- water, dry and place in a g-rid-iron over hot coals. When done season and butt<,'r. To Cool' Sweet Breads. Put a tablespoon ful of brown sugar and a tablespoonful of water into a sauce-pan and let melt and brown, but not burn. Then add a teacup of water and a pinch of salt, mix in a well-beaten egg-, prepare the sweet breads in a pan and pour the mixture o\ei- them ;, ith a little butter. Set in the oven and bake. Fried Street Breads. Parboil five minutes, wipe, dip in cracker, dish, and fry light brown. Season with salt and pepper. 12(i s^^KF/^ t-reads. UroifiK'd S/rccI Hrcads. Split ill li;ilf :ni(l l:i\' in ;i piiddiii^i-disli willi biillcr. salt. pcppci' aiui a U('ll-l)eaU'ii v^^. Set. in the oven iinlil a rieh brown. Sirccf llrcdds villi Mushrooms. Put onfMl()/,(>n niiislirooiiis inio a skillcl, cover willi boil- in,i4" water. When cooked lake tliein IVoni llie water and put in the sweet breads, stew liftecMi minutes, then achl two uiinces (»r butter, pepper and salt, return t lie niushroonis, •sprinkle in a little Hour and stir all toi;-etlier. Sweet Breads and Tomatoes. Slice and stew two (piarts of ripe tomatoes and one onion, ^;*;■ain i!it«> a sauce-pan. over li\e sweet breads, two ounces of l)utter, peppiM'. salt :ind a tablespoonfiil of Hour. Cook half an hour: Just Ix'fore serviiiLi", add the b(^aten yolks of two eg^^-s. Serve very liot. Siceet Breads and Peas. Lard three swimM bi'eads \\ith fat. salt pork, then ]-)ii1 then! on til' (ire in a stew-pan with over a ])int of soup stock. When they are done put in the stove to iirowii. Tliicken the ,i;ra\y with mashed potatoes and sei've in a tnreen. Lay the sweet bri'ads on a dish surrounded with boiled peas and ,J4'arnished with IcMnoii. Street Breads, A Ja Jardiniere. Cook th(> sweet breads done, wash soni(> carrots and turnips. l)oil them in soup stock ami put them into a sance- pan with some ,ii'reeii peas, striii.i;' litvins. tomatoes and caiilillower. whii'h with the beans must have been cooked V)efore. Add butter, salt, pepper and the juice of one lemon. Boil livt; minutes and pour over the sweet bj-eads, MUTTOX. 1 2 i IStri'el IU'(.'(i(l Cnxiiiclh'.s. Piirlioil tlic swcci breads, slew tlu'in slowly in a liltlc s«Mi|» stnck. Of walci'. wiu'ii done cliop linr. Put a talilc- spooiiriil of cofn slarcli. a ciii) of walcr. a lablespooiifiil of \ iii('.i;'ai'. '(('acii|» of ci'caiu. two licatcii (\ii'^"s. ovoi' llif lire to tliick(Mi ; season will) |)('p|»('i'. sail, ccloi'v. mitnic.^' and pai'slt'v. and stir the sweet l)i'eads into it : l)oil live minutes. Spread upon a dish to cool, then cut- in pieces, roll in hread- cruiul)S and boil in hot lai'd. Plain. Sweet BreruLs. Cut in thick slices, dip in l)eaten e.u'.ii', roll in crack<'r-(lust , dip in the eg'^ again, anil fry with .slices of ful pork. Mutton. Mutton should b(> fat, and the fat clear, liard and whit(\ Never buy nnitton with Ihibby yellow fat. The lean of mutton is a deep dark red. The ]iind-([iiarter is the best for I'oasting. The i'il)s may be used for chops and are vei-y SAveet. The leg should Ix^ boiled. Cutlets to bake may be taken from the neck. Mutton is healthful and always in seasoUj l)ut is l)est in Autumn. Mutton Chops. Cut tlu> steaks, peppei- and salt them. Broil on hot coals, baste with butttM-. and sprinkle with grated bread-crumbs. Serve with stewed onions. Mutton Chops, Larded. Beat each chop flat and lard with salt pork. Put in a sauce-pan, sprinkle with minced onion, pepper antl salt. Cover with soup stock and boil oiw hour; thicken the gravy i'^: 128 MITT'niN. \villi l)rowii(>(l floiii', IIk' Juice of a Icnioti, one spoonful of muslirooiu cjilsiip and a ^lass of slu'i'ry Aviiic. La.N' cliops ill a disJi and pour tlic j^ravy over and serve. SIUI'.S OK BUTTON. SHOWlNfi MKTIiiU) OF rl ITINO IP. A, Neck; li, Sliuulilei- ; c, lireast ; .), I.oin; !■:, I-cij ; i > rag End of Neck. Fried Mutton Chops. No. 1. Million slioiild iH'ver t)e IVitH], bul for those who will fmj, the rolh)win,i;' is an exet^llent receipt : Trim and wash tho ciioj)s : (IrcHl.n'e theni li^'htly with lh)Ui', spi'inkl(> with salt and pepper, place in a frying-'pan in hot lard, brown and serve with onion I'l-ivv. MUTTON. 120 Fried Mitthni Chops. Xo. •:. Dip each ell,,!, j,, halter and IVy in butler ..i- new lard thicken tiie ^rav.v with lUnn; :hU\ tlie jiu.v ,.r on.^ le,,,,,., berve with maslied fried potatoes and rice. SADDLE OF MUTTON. Muffoii Cutlets. Trim and season, dip tii-st in I.eaten e^- and tlien in cracker-dnst ; pnt in a di-ippin-pa.i with two (,nnc(>s of butter and a little water; baste and bake brown. Flavor with mushrooiM catsuj). SHOULDICR. Mutton Steir. No. 1. Take mutton chops, covei- with Avater, and let cotik^ to a boil; add a lump of butter, a little flour, a teacup of milk salt, pepper, potatoes and two onions. Boil until the potatoes are done. f ? \U II ;')() MUTTON. Miilfon Sh'ir. Xo. ?. Slice tlii'cc poimds of niiiltoii oi' laiiil), lay in a dct'i) hau- iii,i4'-;'s, one onion, a little thyme, sweet marjoram, parsley, nutme,i;-, salt and pepper; sew np, lay in a pan and put in a hot. oven; l)aste with butter, cook three hours. I :!-i- ROAST SADDl.K OK ML'TTON. nailed MntfoH. Put in a i)an with a little warm water, set in the stove and bake slowly ; baste with butter', salt and ijeppei-. Just before dishinjj;-, put some chopped horse-radish over it, add a little fjci'ound mustard, aud sprinkle with f^rated crackers and brown su^-ar. Serve with mint sauce. ■A i it MUTTOy. \^i\ lidhi'd Loin of Muff on. (Jul llic loin it) folic pieces. t;ikt' oil' llic sUiii, i-iil) wil li sail, ^''lu/c with hciitcii cu'i;- :iii»l coxfc Illicitly wil h bccad- ('i'imil)s, salt and pcppcc. I'lil in a hoi oven aiitl bake two liours. ISurvo with hcowii ^ravy and pickle. I ' ''I ROAST I.01N OF MUTTON. To ifftrico Mutton. Take a choice piece and divide inio chops, sprinkle with sjilt and pepper, ami broil tlieni; make a rich ^-ravy, season it, and add tomato catsup; lake two carrots, one turnip and one onion, cut up and cook, add to the f^ravy. Serve with greon pickle. ROAST IIALNC.'II OF MUTTON. To Grill a Bvea.sf of Lanih or Mutton. Score the top, wasli over with beaten ej^-ii:, sprinkle witli salt and pejjper, cover with bread-crumbs and put in the stove; baste with buttei'. Pour caper sauce in the dish. Serve with currant jelly. Roafit Lamb. The hind-quarter is the nicest. Put in a pan, dredg-e with ttoui', pepper, salt and herbs. Put in a hot oven ; 134 LAMB. l);isto \vi1li ])ii1 lei' : make a rirli ijfi'avv. Servo with mint sauce and waljiut calsup. To drill (I ^Shoulder of Lamb. Parhoil, seore and cover it with e.ii'.i;', cniinbs and parsley. Broil over a eleai' lire, or put in a Dutch oven to brown. Hei've with caper sauce. no AST FOltE-yUAKTliU OF LAMB. To Dress Lamb's Head and Feet. Boil till tender, tal^e oil' the llesli from the head, also mince the tongue, si)lit tlu* feet, i)ut them with the pieces from the head, and mince into a pint of .i^'ood p'ravy, sea- soned with pepper, sail and tomato calsup. Stew till tender. Garnish with cris[) [)arsley and bits of curled bacon. ROAST lUBS OF LAMR. L(imb\s Head. Boil the head, split through the bone, which nnist remain with the meat on. Cut the llesh across with a sharp knife, ^•rate some mitnie.i4' on it, and lay in a pan before; the lire, then ^-rate stale bread over it, with s[)ice, and the juice of one lemon : baste with butter, salt anil pepper. When done, take the tongue and chop hue, mix with a pint POKK. 135 of.qravy. Shake somo Hour ovci- 11i(> licad. Ilu-u pour tlio ^•ravy on. Siniuici- hall' a : hour, i)Our on a Ifacuj) ol" viiie^-ar. When done, servo wi li Tried slices ol" l)acon and lemon. Shecjfs 'Ton (/lie. Boil them till the skin can be taken oil", split and pul in a stew-pan with soup stock, niushrooius and minced shallot, butter and pepper. Stew slowly. Serve with onion sauce. HOW PORK IS CUT UP. FIG. 1, Fork. Great care should be takct pork. If ill-fed or diseased it is very injurious to liealth. To be ii'ood, the lean should be tine-^-rained and white. Tin; skin should be smooth to the touch. If clanuny, or soft, be sure the pork is stale. Cutting up Pork. The accompanyini? diagrams will show how pork is cut up by Western packers. Fi.yure 1 illusti'ates the manner in which the various pai-ts ai'(> lut wlien it is desired to make Mess Pork, No. 1 is thesiioul ; •*, (he head ; :!, the should- er ; 4, shoulder cut; 5, 5, middle cuts ; G, the Hank cut : 7, the ham; 8, the rump; while !),!>, li-oes into lard. The ham, shoulder and head are not used in Mess Pork but simf)l\ 186 PORK. (Mil into slj-ips ns indicalcd l>y 1, ."), 5 .'iiid G. Tho hoft- is split. Ihi'on^'li llic l);ick-l>()iH' ; no Ixtiics ;ir<> 1;ikiMi out. 1'h*' pieces, of whicli Ihffc must not he onci' Hi, ai'c placed on their cd.ucs in tiie barrel. The lioi^' imist. weii;]! liXi lbs. It. will thus be seen that ho^ys of a crtain Aveif,*-]!! only can be cut lor Mess Pork. Scattered between the laycM's of pork and at the bottom and top of the l)arrel must bo placed not less than 40 lbs. of ^ood foreif^'n salt oi* 45 lbs. of American salt, and the l)arrel iiiust be filled with clear bi'iiie asstronii'as salt can make it. #11 Fio..a. Clear Poj'k. Is made from the sides of extra hoavy well-fattod lio,ns cut, selected a!ul packed the same as Mess Pork except that the l)ack-bones and half the ribs are taken ont. Exti'a cleai- pork is the same as cleai- pork except that the Avhole of the ribs are removed. Mess oi'dinary or Thin Mess as it is sometimes called is the same as mess, only it is cut fi'om h(),i;s which are too li.yht foi-mess, but which are reasonably well-fattened :vnd must not exceed 22 pieces to the barrel. Pi-ime Mess |)ork is made from the shoulders and .sides o^ nice well-fatted ho.crs we iy- hint;- from HO to 110 lbs. and cut rep-ularly into sipiare pieces weii;iiini4' as nearly 4 lbs, each as possible. Fiff. 2 will siiow how this styh^ of pork is out np. No. 1 is the snout ; 2, the head ; 3, ;5, 3, the shoulders ; 4, 4, 4, 4, 4, 4, I'ORK. l;',7 prune pieces; T, the ham ; S, llie n„np ; 0, the parts tlial a.v niado into lard. Each l)aiTel nuisl eontain :.'()() lbs. of in(>a1 in the pi-oportion (.C -jo ..i.res of siiouldec to ;5() pieces of side-cuts oi- j)iiine piinvs : the slioukler pieces not- to exceed 90 lbs. in wei-hl : -in lbs. of coai-s(> salt and 4 ozs. of salt- petre. In prime pork still anotlier variation is made in the style of cut, this time however con.ined to the siioulder which is cut hito three pieces, as shown in Fii*-. 3. FIO. 3. Broilod Pork Strnk. Slice thin, seasoii, and roll in melted butter; broil ov(?r a clear fire until very done, dish, and pour melted butter over the steaks. Fried Pork Steaks. Fry ]\k(^ beef st(>ak, season with pepper, Halt and poAv- dered sage. BrcUed Spare Rib. Season, lay on the.!,, .u-iron, and place over a clear fire, turn frequently, and broil veiy done. Pour melted butter on before serving. Spare Rib. Cut into pieces of two or three ribs, put them in a stew- pan, and boil until done; add salt, pepper aiid minced parsley ; thicken the gravy with corn-starch and serve. 138 I'OKK. Tn ('no/: S/Kirr Hih.s. Vi\\ III w.'ilcr, :-.\t'\v liflccn iniiiiilc.-', Iiikc up, sprinkle with pepper ;iii(l s;ill.;iii(l l;iy on a liot .^rid-ii'Dii, 1 iirniiin' iiiit il brown. Dish, and [(our ox'eL- iiu'lteil Itiilter. Span' Uihs nppei', and i»aUe hall" an hour. St II [fed Sjxn-c li/hs. TaU'e a lar<;'e I'il), st nil' w it h sa.u'e and onions, and la\- on potatoes, a lid put in t he stove : hake till l)i'ow n a ml done. To Cook Ih(c/:-hoiH'. Put in a pot of water, and l)oil twolioiii-s: tluMi put in a pan. baste, and set in the sto\'e to brown. Peel some Irish potatoes, boil, masli and season, spread in a dish, then lay the chine on lop. Jl((ch--hoit(' (1)1(1 Tiniiips. Boil in sutfieient water te^ cover until dom-. Peel and throw in some Ini'nips. I'el'oi'c ser\iii,u' thicken the ;;'rav\-. To lUirlu'i'Uc Pork. Put in n hot ov(>ii without water, siu'inkle witli tloui'. pepp(M' and salt, baste with l)ntt(>r. ( 'ook two or three -v honi's. When done pour in hall" a leacup of walnuts catsup. Serve with fried apples. To Roast a Quarter of SJioat. Put in a pan with water. spriid, Shoulder; k, Ici;; y, Hclly-piece ; g, Pcttitois H, Heart ; i, Tongue; j, Kry ; k, l.iver ; i.. Kidneys; m, Iliad. 140 POKK. Bal'cd Pig. Take a six \vo(>ks oUi pit;-, sc()r<> in s(|uaros niul iiil) all over with lard : make a dix'ssiii^' oC two ([iiai'ls of corn Jiieal rolled and iinxed with boiliiii,-- walei-; add toil hall' a pound of buller. jx'pixir, salt and tliyme. Fill the pi^" with it and sew lip. Pill, ill a deep pan with hot watoi", haste fre(iuently imlil brown and eris]). Sei-ve with baked apples. Ron.st Pork. Make deep incisions in the roast. Boil some potatoes, when done mash tliejii with butter, pej)per, salt and minced onion. With this di'essiii,!;- till the ineision. Pui in th(^ stove and bake slowly for three hoiii's. Make brown gravy. Serve with apple sauce or a])ple fritters. Southern Baked Shnat. Take a lar^e roast, covei- with g-rated l)read, pepper, salt, butter, onions, saiic and thynie. Plac(> in a pan with water, when half done lay all around some nice cooking- apples. When done dish youi' pork with the apples around it. Pour the gravy over it. Steived Sh()cd\s Head. Pai'boil and split, taking- out the bones, lay the head open and fill with nicely seasoned dressing, sew np and i-et.urn to the pot, stew slowly. When done tak(^ up and add to the g-ravy a luni|) of butter rolled in Hour and a tablespoonful of walnut catsup. Pour over the head. Shoaf Jowl. Separate the jowl from the head and put in sufficient water to boil. When done take up and season the g-ravy with bnttei", salt and peppei", stew the brains in it and pour over the jowl. '< >'/f||'ll 1"()I{K. HI To Dress /'or/,-. (-'Iioosc ;i r:it,p]iim|) li;iiii wci.-iiin-' twelve poimds. Let i1 hoil uiili] leiidei', then put in the hnkin-'-pan. Prepare a stulliiif:;- of l)rea'.l and hut ter. well seasoned, ,14'ash t li<* ham all ovoi' and lill with tlie (hvssin.i;-. (irate crackei-s over tlie to]), hrnsli over with e.ux, L(>1 it- hake in a well re.i;'u- lati'd oven for an hour. No ^luvy is used. Eat vvitli craiiborrv sauce. FORE LOIN OF I'OHK. To Fnj Hoifs llntiits. Scald and clean. Have a sl- weight. 142 HAM. Piijss Fret. Have well ck'ancd and soak twciil \ -foiii' lioiirs in cold water. J^oil in salt. ;ind wattM' until \v\\ Irudrr. They can either be pul iji vinegar or split and fiied in butter. Ej'cclh'iif J^ccipe for Sdii.sdf/c. Twelve ponnds of lean poi'k, six of Til, liv(> lablespoonfnls of sail, six of sa^'e, 1 wo ol' lliyiue, lixf of red pe|)[)('r. Mix well toyvtliei'. Form in little cakes and fry brown. Fned Salt Pork. Slice and soak in sweet milk overni.a'ht . Roll in meal and fry. Season the gravy with onions ciil- in vine^;-ar. Broiled Hani. Cut in vary thin slices, lay on a grid-iron over hot coals. When done lay on a dish, pepper and butter freely. Fried Ham. Take lai'ge slices from a ham. Put in a hot pan, brown nicely, turn and dish, Poiu" into tlie graxy lialf a teacup of milk, minced parsley and pepper, boil and pour over the ham. Ham and Eggs. Cut in thin slices, fry in a hot skillet for eight minutes, lake up, br(>ak in the eggs, ami with a spoon dip the boiling grease ovei- them until doiu.'. Serve one on each slice of ham. To Boil Ham. No. 1. Boil a small liam slowly for eight hours. When done remove the skin and let cool. Gainish with jelly. i IIAM. a 4;? Tit lU)il 1 1 (t III. No. '■*. Sci'apc and wnsli. I'nl jn walci' lo soalc all (ii,<4'lit . lloil six lioiirs. When doiit" U'l cool in the water, I lien rcniov.- tlu' sk-in. s|)iMnl [)ot . I)nt iemo\(> fr(»m tin' (ire and let stand overni,n-ht. AVheii cold out across. IStuffed Ham. Boil the ham, take one pound of l)read-eruud)s. half a pound of biditer, one teaspoonful (Mch of li'round cloves, allspice, nutme.i;-, .^-iug-er, mac(>, celery, salt, with ha^" a teacup of sug-ar, two large tabjespoonfuls of mustai'd, six 144 HAM. vcll-l»«';i1(>ti c.n'.iTS ; nii\ and moislci) willi crc^ani. (lasli voiir liaiii whili' hot. (ill ill Willi llic diTssiii.u'. Kill) »»\('r \vi1 li llic white of ail t'.i;'--, .siiL-ar and ^'I'alcd crackers. Scl in the slovc to hiowji. Baked Uaiti. Xo. 1. Fow honsckoopovs know llial baked liani is superior 1o boiled. Soak a ham for an hour, wipe dr\- and coxerwith Hour hat ler, seltin.t;" in a dish hefore put t in.ii- in 1 he drippin.s^-- pan. iJake oi^'ht or ten lioiirs. When done i'enio\-e the crustand sisiii the liaiii. Spinkle o\'er and rnhinto Ihehani Ihit'o lahlespoonriils of white sii.uar, some bluck pepper and powdered cr.ackers. Put in a pan without water and l»ako slowly t ill 1 ho whole surface is a clear, rich l)r(»wii. Take up an I stick all o\"er with whole cloxcs and dred.^c with cimiauiou. Baked Ham. No. 'i. Cover your bain wilb a crust made of Hour and water, bake in a hoi o\'en slowly for ei,^;'li1 or ten hours, Take up, remove tlie crusl and skin. Put in a pan without walcM', pom- over i1 a teacup of ^'ood vin«>i4"ir. in which dissolve a tablespoonfiil of eomnion mustard and the same of H^'riMich nuisliird. l);ike one hour, bastin^i^- fivrpiently with the liipior, tlien covei' the ham all over to the depth of an inch with bi'own su.iz'ar, put in a vt>rv slow oven and brow n. Take up and let cool, Iheii jiress hy tiirnin.n' a disli o\ei- it with a heavy weiii'ht. When cold it will cut in lii-m slices. Hani Toant. Minc(* fine the k^an of l>oiled ham, beat tlie yolks of two eii'i^'s, and with a little cream and a lump of butter mix with the ham. Putin a skillet- and stir unlil thick: have ready sofru' slices of buttered toast and lay spoonfuls of the ham on thom. I' HAM. 14:. Frizz/ III //a IN. ('ill the lean pari ol' llic ham in Ihiii sliavin.i^'s. I'lil a 1al)lfs|)()()iiriil of Itiiltcc in I he IVviiii^-paii, and wln-ii hot pill ill the sha\('(l ham, t'i\ lixc niimilcs. Ihi'ii spi'inkh' onci' il a lahh'spooiil'i;! i>\' Moiir. IVv iiiilil itfowii; now pour one piiil (»r swcci milk o\cr il and h'l l)oil oiu' miniilc. Tcppfi' lo tasic, Ihnu lid I Is. Take oiic-hair (Up of hrrad-criiiiihs. and mix witli Iwtt hcalcn r,i:-,us : chop lino a piiil of ham l>ils and niixin.i;' all t.o^'olhor, rorni in halls and \'ry. A(iATK Kia.r KlfY-I'AN. I roffnl Hum. Rou)ov(> all llicskin and i^'risllc from one |)oiind of h'an ham, which has hccii hoilcd. Pound to a smooth paste, addin,^;' ()nc-(|iiartcr of a pound of t'al and two ounces ol" biit1(H'. Season with pepper, mace and alls[)ice. Press into pot and c'o\-er with clean fresh hird. lUtcon. The middlin.y" is .nvnerallv used in tlie Sonth and W(>s1 for cooking" with ve^etai.les. ( 'iit a iaru'c' piece, hoil three hours, tlieii add turnip greens and boil until done. Serve Avitli poached o^'gs. 14(1 I'.ACON. Union (lull ('(ihh(i(/('. ]>()il ;i pifcf (tf iiii(l(lliii,y two lioiiis. ciil up ;i liu'^'c head of (';il>i>;i,m', ami |)ii1 ill 1 lir |)(>1 wit li ;i pnd (»!' red |k'|i|)(M'. Dish tlir (•al>l)ai;t' wIkmi (luin' and lay llic iiiiddliii;;' on top. r>ri'(iLj'iisl Ildcoii. So. 1. Dip slices of I lie t liiii part of 1 he iiiiddliiii;' in brcad-t'iainibs. I'lil ill a IV\in,u;-paii w il li |)arslc\' and pepper, and jiisl iK'Toro disliin^' pour into the yi'uvy ii teacup ul' sweel cream. llrcakfasl lUn-ini. No. 'I. Remove 1 he liiid. and cut up sevccal slices of I)real(ras1. bacon, scallei' in tlic IVx iiii^'-pan and Tin .i^t-nl Iv. i>«'at np six e.ui^s. add lo Iheiii sail and peppcc. pour (i\ cr Ihe bacon, let sel nicely and liirii o\'er willi a knife. Have r(>ad\' slices of dry loasl. on \\liic]i lay Ihe bacon and e,i;",i:'s. poiir o\"ei' a liltli' \iiie,i.';ar and I)u1ter. i-^(M've \eiy hoi will; capers linelN chopped, or ^'reen toinalo pickle. ft J loll- fo Viu'c rxiron. After killiiii^- Hie ho,i;'s, allow lliem 1o stand until all of Ihe animal heal is out of them, 1 hen cut up : split hrst t hroui;h the spine, cut oil' each half of the head behind the ears. remov(> the pieces in front of the shoulder for saiisa^'e, take out the leaf which lies around the kic'nex' for lard : cut out the lean meat and ribs, then the ham and shoulder, and remove the loose pieces direct ly in front of the ham for lard. ( Hit^ oil' a narrow strip of tiic side for sausa^'c, and leave? thr remaindei- for saltini^' down. The shoulder and loins sir be (>\enl\- trimmed and then salted. Fii'st. rub the ^ side well with salt and then the fleshy side. A bushel of salt, is sutlicieiit for a thousand iiouuds of meat. WIh'u salteii the meat sl.iould be packetl with tlie skin down. The i i I.ARD. Ui time For allowing in(>at In rcinain in salt, varies willi the wcat iicr, I'loiii six to ('i.i;li1 weeks; in \vvy mild wealliei", roiir weeks w ill siillice. When ready lo smoke iiaii^' the meat willi llie small end downward, and build a tiie (»r ,i;i'een hickory undei' it t'very day until it he.yins to look yellow, when it should he taken down, rul)l)ed with pepper, put in eottoti sacks, and I'ehun^-. Meat thus cared for will keep sweet all summer. Some housekeepers prefer putting* meal in pickle instead of dry salt, for such the following will bo found an excellent recipe : Take eii^iit pounds of stdt, live of brown sui^-ar (or live pints of molasses), two ounces of soda, one oinice of salt- petre and four ij'allons oi' water, l)oil and skim, lliil) the joints with salt, lay in a ti»^lit barrel and [)our t hi' brine oxer. Tak'e two (piarts of salt, two ([uarls of molasses and five ounces of salt pet re, dissoK'e in three .li'alloiis of water, boil and skim. This is sidlicient for lifty pounds of meat. b'our weeks in l)rine is nec<>ssary to salt it l)efore smok- iiii;". To Cure Lard. As soon as taken from the lioi^- cutth(> fat in small pieces, wash clean, put into a kettle with enouiih water to covei" the l)ottom, oi" about, a ^'allon to a four-ii'allon \'essel of fat. I'oil briskly until the water has all evapoi'ated. stirrinii" fre- (|uently to prevent burniuii', then cook slowly until the ci-acklins ai'c a li.^ht brown and be^-in to sink, when it is don(». The appearance of the lard will he ver}' much improved by st irrin^' in one tablespoonful of soda to eveiy five s"'^llons of lard just before removin.i;- from the lii-e. Care should be tak«Mi not to allow it to boil aftei' addinu' the sod;i, or it will foam and run ovei*. I. I ; i ( i !!:' 14S SAfOKK irOUSE. Tlu> leaf l:ii'rowii, but sink i;j the bottom when done. WOOO S.MOKK-llorsE. When lard is renu)\ed from tlie fire it should he strained into stone jars and set in a cool dr.\' place, as dam|)n«'ss s(mietimes causes it to taste st ron.ii'. Salt should nevei' he put in lard, as it induces moisture and invites mold H)uole-TT<>VHe. A hi'ick or stom- smok(>-house is hest , because it can he made lire-pi'oof. hut. an ordinary frame house constructed (»f rou^h and cheap Imnber will answer every purpose j or SMOKE-HOUSE. 14-9 it iH.'iy !)(• made of l(),i;'s. l^'foiu 1(» lo :>() liains may bo siiiokcd at one lime ill a house (ixs It. s(|iiai'('. Tht' illus- 1 ration ,i;'i von licrcwit li sliows a smoivo-lioiiso (i ;< T IVol . To const niol tiiis liist di^' out llic sni'faoo of llio .^-foiind two to tlii'oo f(>ot d('c|) tlio si/0 of tlio l)niUlinii". On 1 ho r(Min(hi- tion lava l>i'ick oi' stono lh)oi' in li.no and sand oi- cotnent. Foi' tho top use joists •*X4, sot od.u't'wisc. ciyht iin'hos froni contro to oont I'c, IVon liooks shouhl Ix' allaoiiod to tlio joists for han.uinu' the moat on, Fni'lhor del ails of con- sti'nction sooni nanocossary as any ordinary nioohanic by an inspoot ion of 1 he on.i4'i'a\ inn' can easily mako one. Corn- cobs ai'o iisii;ill\- eniplo\(Ml for piodiieinu' smoke: iiickoiy wood is pfelVncd by many. To pfodnoe a .n'l'adual snioko for several hours lake a shoNcirii! of liot coals fi'om tlio stovo, place Ihi-m in tho sniok'e-houso npon the lirick oi" stono lloor. or what is better in a iari^'o iroii-kettlo, lay in a, few sticks of wood or a h;. lulfnl oi' two of coi':i-cobs, which should not ijo dry enough, to blaze. '■I I; I u I I ' I ' I i * M m ir>() POULTRY. i CHAPTER XII. POULTRY. Jff)/r To ScJccf. Every lioiiscktM^pci- should iindcistaiid how to iiiako a sclcrtidii ol' poulli'N. as i-\\ y iiiarla'ts coiilaiii a ^loal deal t liat is inft'iioi-. I'liicla'iis w ht'ii IVcsh liavc |)lial)h' reel and soft.iiioisi skin. Yoim.i:' fowls ha\(' smooth h',i;s, c'oinl)s, and tho Ix'sl Iiav(! vchow h'.us. Tiii'k('\s, when ii'ootl. ai'o Jirtci" drcssin.i:- whilo and |»liiin|). DiU'ks lo hv 14'ood iiiust be Iciidt-i' under llic wiii.i;' ; 1 hose u illi 1 hicl\, hai'd hrcasls are the hcst. ( Jeese, when soiinu' and in orch'i'. havt> |)hini[), white Ih'sh, easily l)roken : tiicN slioidd l)e vvfv fat. floir To Kill. Poultry should always be killed tlie ni.ii'hl oi' day before eookin.t;'. There are st>\i'rai modes of killinii': tlial used by the Fi'eiieb is exeellent. : Open the Ix'ak of tlu> fowl and with a shai'p-pointi'd. nai'row-l)laded khife make an ineision at the back- of lli(> I'oof of the moidli, which caus(>s instant death, afier which lian.i;' the fowls up In- tlie leij;'s and let bk'ed fi'eely, |)ick while warm ; scald if desired, though the skin presents a more natnral appearance if not scalded. If thai method is not likeil. cut the liead olf with a sharp knife, han^' up and let bleed freely ; scald oi' pick dry, chickens or small birds, but turkeys, yeese and ducks never. I I i Turkey; n, (loose; c, Duck; n, Kuwl ; k, CiiiiniM Fowl ; i . l'artriili:i' ; <;, Cnperrailzie (Ci)(-k of the Wnmlsi ; II, I'lu-as.inl ; l. IVal ; i., Wild I'i.kjrini ; i., I'lariiiiKaii ; M, I'rairic Hun; N, Landrail; >>, ilroy I'lovir ; r, (.ioldtn dt). ; <> Wheattar ; i<, Ortolan; s, (Jiiail ; T, I.a'rk ; r, Woodcock ; v, Snipe. 152 nilCKEN. IToir To Dress. Place on a lahlc, cut oil" tlu' Ic.us ami fcmove the op'^-ha^" al)()\t' llic lail, lake oiil the crop l>v inalciiii;' a si)lit in the l)acl< of the neck, laU'in^' care that it, is all ivinovod, cut tlio neck-hone close to the l)o(l\'. cut around the vent, l)e cai'el'ul to cut ()nl\- thi'ou.i;'h the skin and (h'tach all the entrails ; do not. hnrsi I lie .i^-.li-ha.u', and jU'eNer\-e the liver whole; split 1 he .i:ix./a rd and takeout tiic inside and innei' liniiifi", wiusli and lay aside 1o co(»k. Wash the fowls in cold water, altlion,i;li some cooks adx'ocale the new method of only w ipin.ii" not think il cleanly or ad\isal)le. After washing; fowls should he hun,^" up to ilvy. Tht> head. n<*ck' and feet shoidd he sax'ed to stew in the i:ra\\-. All white Meshed fowls are improved hv larding;'. The process is very simple, and any honsekeepei- who will learn the art will he more than repaid foi the little trouble. Cut strips of hacoii, fat (u- salt pork two inches lonij- and the sixth of an iiuh wide and make parallel marks on the hi'cast, pnt one of the strips of fal into tli(> split end of a small lariliii.ii-needle and insei't it at the lirst mark', hrin.i^- it out at the second h'axin.ii' an ecjiial lenifth of fat protruding' at each end, conlimie insertinii" thes(* strips half an inch apart. To cnl up a chick-en properly. ])ick. sin^caiul di*aw, lay on a small hoard which should he kept for the purpose, cut ofT the fe;'t. then the win.i^s and k\i4s at tlie lirst point ; cut the breast in two, also t he back. The ,ii"arnishes for chickens are parsley, fried oysters, slicei! lemon, catsups anil forced meat balls. I 'r I Broiled Sprituj Chie1:en. Split a half-jJTi'own chicken : wn the ])ack, twist the tips of the win^- o\-ei' the second joiid, wipe very dry ; spread out, and with the rollinij'-pin t)reak the breast-bone. Put on tlve yi'id-iroii ovei" a clear lire, I'ub with clarilied butter CHICKEN. loa and place (he chicken ovci' it. Turn often lo pivvenl scoi'cliin,^'. When half (lone spi-inkle wit li sail and prppri', Wlieii Ihoi'on.ij'hly done |)iit on a liol disli with plrnt\- of melted bntler, Avhich niav be thick'ened with ninshroonis or tomato catsup. Serve with a plate of nicely toasted l)i'ead. To Bvoil Chicken, Split, sprinkle Avith pepjier, sail and rub with butter, lav on a ^'rid-ii-on ovei' hot coals with the inside of the chicken down. Turn often. WIumi don*' disli, pour o\'er it nirllcd butter and sifted, pounded crackers. IJoiled lomatoes wHI be found an excellent addition. Hi Broiled Cltiehen. Split and roll with a rollin.u-pin. Pinion the le,i;s to the sides. Place on a i;'rid-iron over a clear lire. Ha\e a pan of boiling- water, salt and melted l)ntt«'r ready in which to dip the chicken fre([uently while hroilin.ij;-. It will lake half an }\o\\v to l)rown nicely. Serve with nu'lted butter and brown mushroom sauce. liisfiroles of CJiieken. Roll out squares of pie-crust, very thin, cut the chick'en in vei-y suuill pieces, and roll in tlie crust, fry brown; only a small chicken should bo used. '-i I* I Fried Chicken. No. 1. Cut up, lay on a dish, spi-iukle with Hour, a little sail and pepper. Have ready sonu> hot lard, in which lay each piece. Cover closely and fry a li^ht brown. Take up the chicken, set near the lire. Pour into the skillet a teacup of new nilk, a tablespoonful of butter, with salt , pepper and minced i)arslev. Let l)oil and pour ov(>r the chicken. Put curled parsley round the edges of the dish. 154 CinCKEX. Frictl t '/lichen, Xo. ;'. Pill ill a ri'xiii.u'-pan «M|iial pai'ls ol' laid aiul l)iitt(M'. Roll tlir pieces of cliickcii ill ci'ackci'-d iisl anil dip in «',i:,t;'. IlicMi tliist a,i.'a ill. drop into llic hoijiiii;' fat and tVy i)i'o\vn. .Mince parslcx' and pitl in t lie i;Ta\'\' wjl li a cup of ci'caiii. Serve in ^'i-avy-brolli. Fried Chich'cu (oaJ Toniafops. Fry chicken in Uoiliii.i;' lard, when done, pour in slice toma- toes and \v\\ lake lip. season willi sail, pepper and a little siiiiar. I""iied lorii meal niii-.li is exceiieiil willi fried chicken. Fried Chicken, J la lldlicinie. ('ill lip a chicken. di|) in a halter which has mixed in it chopped tomatoes, one onion. 1 li\iiie, parsley, pejiper and sail: U-\ hidw II in plenty of l)oilini;' lard, and ser\'e with tuniato sauce. lUiLi'd S/)riti(i CJiicLen. Split the chicken, put in a drippin,i4-paii. and put in tlie sto\ e w it hoiit water. When half (hme. take out the chick- en and season with salt, pepper ami init ter. rel urn to t he stoN'c to brown. Uoil the lix'cr and .tii/za rd, chop and put in tlie .eTavy, to which should i)e added bultei- and a liflle cracker-dust. Fricd.ssecd (liicken. No. 1. I'lit piec(>s of cliickeii in a stew-pau, sprinkle with salt- and pepper. Add som(> sliced fat pork, stew till tender, takeout the pork', and thicken the «:-ra\y with a little Hour and Imtter, AVheii taken up, soak in tlie ,i:ravy some pieces of toast, put them on a disband \'Ay chicken on them. kin "■■' CHICKEN. 155 !>: Fricasficcd Cliirh-cn. No. 'I. Put two chickens in a pol willi liall' a iioiiiul of salt |)<»rl< and (Mioii^ii water to covoi'. slew half an honi", when (h)no add lialf a cliopped onion, minced |)ais|r\. pcppci' anti salt. Stir up two tal)!espoonfids of Uoiii- with a cup of l)oilin,i;" millc, and in lliis tnrn two wcll-hcalcn (',i;,i;'s and a tal)l('- spoonfnl of l)uttei'. pour ox-ei'tlic cliiclil one uio- inenl. Fricassee of Spriin/ ('liivkni. Take oil the wiu.ii's and le,i;s of llic ehicli'iii,u' chicken in pieces, roll in beaten e.ni;- and urated bi'ead-criinibs. season v\itli parsley, pepper and salt, |)lace in a pan, lay on each piece of chicken a lump of butter, add a littl(> water, bake sIowI.n'. baste often. When the chicken is dislied, pour in a teacup of cream and a cu[) of bj-ead-criimbs, st ir and pour o\»'r the dish. fi3 Califoruio (liicl: sk'in and put the pieces buck in the pot. Make yi'avy by scalding- a CHICKEN. 157 I (|uai't of milk, Iwo ounces of bullrr, one laldt'spooiifiil of (lour. Clioj) Iwo liard-boilod I'^^j's in 1 lie .u'l'aNV, wliicli must, have no lla\ (H' (-'.\ct'[)l (•cIci'N'. Drain liic picics of cliiikcn and lay on a dish, covi'i' willi narrow strips of toasted bread and pour tlie feravy ovei-. Boast Chicken. Prepare a fnll-frrown cliickeii, lill with nice di-essin^', oil orbiitiei',a l;ir.^;'e. l)i'own paper ;in(l wraparound the fowl. Set. on a \\ire-s1;ind in ;i i)akin,L;-paii with a Ml lie \\;ilcr. Let bake two hours. li(Muo\e the paper and llie chicken will l)e lu'own. Kcu' ,i;i'av\', chop I he li\cr with parsley. I wo slices of leuu)n, a hai'd-l)oiled e-^ and a [)iid. of Uiclted buttei'. Sfcdnicd Cliickcn. Rub with salt and pepper, place in a steamer (or one of tlie new style cookeis) and steam an hour and a half. When done keep hot and pi-epare a dressiuii' of one pint of ^•I'avy, one pint; of creaui, six spoonfuls of Hour, tablespoon- ful of corn starch, i)epper, salt antl a few drops of extract of celery. Pressed Chicken. Take a lar^-e chicken, ))oiI in vei'v little water. Whc n done take tlie meat fi-oui the bones, renu)ve the skin, chop and season. Pi-ess into a lar,i.;'e bowl, add the licjuorand put on a wei.yht. When cold cut in slices and eat with sliced lemon or cucumber pickle. •■I •1': , »i li I I u^ \; • Boiled (liicken. Select a lar^-e, plump chicken. St ulf it wit h bread-crumbs seasoned with jx'pper, salt and tliynu'. Put two ounces of butter and a do/en la r^<» oysters in the dressing- and stulf the fowl. Tie a buttered ])aper arouiid it and put in a kettle i:,.s nih'KKN. h. of wai'iii walcr. ( 'on ci' chisrlN . When dour take up \]n*. cliickcii ami iiiakt' saner w illi a 1('acii|) of 1 lit' li(|ii(>r. a piiil of iiiill<, an oiiiicr of l>iitt(>r, a little tloiii', salt , prpiter and live di'oi)s of cxtiact of culer.y. rick I I'd elite ken. l')oil six yonii,<4' cliickciis, pick llie meat ffoin t lie boiios and pnt in a stone-jae, pone in a pint of tlie li(|noe in wliieli tln',\' were buileil and tlieee pints of \ ine.uar, add spices. Clinivd ChirLrii. ^^''vy in tlie pot \'on make the enia.s' in IIii'cm' slices of l)acoii two onions: ent np the chicken in small jiieces. slice 1h;'ee lae.^'e potatoes. |)nt In with pork and onions, covei' w.tli watei' and cook nntil done, salt and pepper. Put in three tahlespoonfnis of cnrrv-powder, mixed with water, hoil, and dish onci' hoiled rice, Seiwc with ^^'reeii peas oi- vonn:;' c(H'n. Vhirkvii Pic. No. 1. Take two chick'ens, cnt np and lioil nidil t(>n(h'r. mince one oi Hon. and w ii h salt , pepper and luit ter |)iit in with t he cliieken. heat two clip's into a cup of cream and add to tli«Mi(pH)i'. Line a li\-e-(|nart pan with rich biscnit don^li. Ponr in the chicken. |»ii1 on t(»p crust and hake. Vlnvkoi Pic. Xo. :.'. St(>\v eliicl\ sides of a pie-dish with rich crust, jtonr in the chickaMi. lill np with i^iavv made of the iicpun', t \\o ounces of buttei", a little lloni', salt and pepper. Cover with top-crust, cnt a small lioie ill the ceiiti'(!. IScrve with fried oysters, ("iriCKKX. i:.!» i Chirhrii rio. So. W. Line sides (»r a roiii'-cniail tin-pan with I'icli biscuit don.ii'li. Have chicUcii cooUcd as for a IVicasst'c, lay in liic pan, ponr in the ^'ravv. ('over witii pull" i)ast(' and l);ilu' in a hi'own. Line a live (piart t»i«n-pan with^ood crust. l*ut in the cliickens with ;4'ra\\' and plenty of butter. Season to taste. ('o\-er with to|)- criist, over whicii k\y hits of butter, IJake until the crust is brown. Yankee Chicken Pie. Cut up two fat, yoiin.i;' chickons : boil until tiMider. Lino a pan with crust, put in a layer of chick'en, three strips of dou^'h and the restof t he chicken, add live beaten ('^•^'s, a few sliced potatoes, one small onion, season to taste, pour in the ^"ravy with two ounces of butt cm-. }?ake bi-own. Soason the chicken liipior, add thickeiun^ and serve in a frriivy boat. Chickoi Pie trith Oi/sfers. Boil a pfood-sizod oliicken until tendej-, di'ain o(f the licpior from a qnai't of oyst«M's. Lnie the sides and bottom of a Inr.j^e, round pan with crust, put in a layer of oysters and ;\ 'I i: ir.o nricKKN. lavcr of (•liirl<('ii iiiilil 1ln' |i;iii is full. Sc:is(»ii will) pepper. s;il1 . bits (if biillei' ;iii(l t lie (i,\ si ci' lii|ii(»l', add suiiic of 1 lie chieUeii li(|ii(»i'. C'ttNcr uitli ciiisl and bake. Serve wifli sliced leiiioM. ChirLcii /V>/ /Ve. Cut lip a lai'.i;e eliiekeii. boil done. Season witli |)«'ppor, salt . a small piece of bnt tec and lloiic lo t liickni t lie ^raNV. llave readv nice. \\'j:\\\ biscuit doii.Liii. cut in cakrs :nid drop ill t hr pot . Let l»oil liair an liouc: la.\ t lie cliick«'ii in a dish and pour _t;ra\v .and diiiiiplin.i^s over il , (^liichcii J*inliittera puddiii.i;-dish and put a layer of cliicken in and Ihcii a cupful of b.alter. Continue unt il the dish is fiill. 'I'>ake and ser\'e with I'icli buUer-suuee in ^"cavy boat. Chfrlcii PiKhJ /')!a(l- crumbs mixed with butler, peppei-, salt and lierl)s, add two dozen ehopjied oysters. St idV the craw and till the bod\' of tlie turkey witli this (lr(>ssiiii;-. Di-ed.^-e with Hour, la\' in a deep pan witb a teacup of water ; b.-iste often. IJoast to a deep l)i'own. Stew tbe ,i;il)lets in a little watei', which may be adde(J to the g'ravy in the pan. Thicken with conj It 'rn{Ki;v. Itsi st.Mi'cli ;iii(| sci\ »' III n'i;i\ \ l»u;il u il-|i ;i tll.sli iA' IVicd on .slci's and I'clciv s;i|;i(|, L'tKi.sl 'I'lir/.t 11 irilh ( 'rdiilxri'H Sniicf. St'h'cl ;i r.'il . voiiim' I III krv licii. Siii,i;'c :iii(l \\;i--li. Si nil" wil li ii (Ircssii),:;' iiKidr oT llic ciii-,!', ol' I'diir lo.ix cs of l»iv;i(l sortciicd ill Ixtiliii.L;' water, oiir ci:---. ;i |i'a»ii|) of luillcr. Nail, |K'|i|)»'r and iiiiiiccd (clciv : mix \\i'|| and lilt lln' l>ndv u\' !!h« tiirk('\ will) it. I'oast t In* 1 iiil\ei' w i1 li a izTeased paper. I'.oil llie ^i/./ard and li\er in a, lilt le water aii' ^'Ik' »'iaiilM'rrv sauce in in\-er t he t nrke_\- and put iiM he o\-eii w it h a teacup of water in the pali.ltaste rre<|Ueiil I \ , \\ hen done t he eiit ire sii i I'ace will l>e a rich brown. To iiia l^e 1 he ,i;ra \ y . Itoij liearl.li\er, neck and ,i;i/./.ard in two (|iiaits oT water lur two hours, chop up and ret iirii to 1 he ura vy w ii h one s|»ooiiiul of Hour; season with pe|)per and sail, poiir in the pan and stir. Serve in a i^ra\ v boat with Tried owstcrs. Ml «•; « Kii(/!is/i liod.sf TnrLci/. Kill a week before cookini:'. keep on ice. Prepare i)rcad stutlin^' with which lill I he turkey. Place to roast on a i'acl< in drippin.J4"-paii : spread with bitsoT ImiI ler, t urn and baste rre(|iient l,\' with l)iitter. salt and pepper. \\ lieii nearly done ,i;'la/.e with the white of an cn'i^-, I\rak'ericli jj;'ravy in wliicli ch()[) the lixcr and ,i;i//.a rd, and serve in Lil"^ h 1(;l> TURKEY M\ '^VAvy l)o;i1. (Jarnisli with IVicd oyslrrs, and servv' wilh ct'h'i'^N' saiK'c and slrwcil liodsi'lx'i-i'ics. Jiodsl Tki-Lcu trith Truffles. Ti'ii(i1«.' mnsl l)(' peeled, clioppetl and pounded; one poiuid will ilo r<»f one t ui'ke_\ . Sefape fin<' t lie same (luanl i- 1,\' ol' ha eon. ii;i\ wil h 1 h.' 1 ridl!es and si nil' the 1 ni'kev wilh it. I*n1 in t he t ni'le in the i'eeei\-er. and season. Pour u\ei- the steamed turkey and send to the tahle. Ser\'e with sliced lemon. Turkey steamed and then put in the st<»\(' to l)i'own A\ill he found ex(t'l!( nt. Bo/led Turkey. Prepare as for I'oa.-^t ini;'. Keep w ell unt'.ei' hoiliny watei* and l)oil thri-e hoiirs. ^\'ll(■'l done t.iK'e up and lill with stewed oysters. Ser\e with e^\i;' sauce, and ^•arnisli with .sliced lemon ami curiant Jelly. Jjoucd Turkeii, No. 1. Chocse a fat turkey. Usually the le^s and win^sai'e cut oir, because to kee[» theiu on a ml hone them takes more time than they are worth. With a naiTow sharp knife cut the skin down the hack; then little !),\- little sepai'ate the skin from the meat and remove wliole. Keep the luvast as unbj'okou as possible. TUUKKY 103 Oilop a ])oiiii(l of \oal, two slices of IliicU'. salt porlc, add- ill.i^- 1o i1 all llic m<';i1 of till' tili'k<\v except llieltreast. Season with salt . |)eppei'. cloves, tiiaee and liei-hs. When all 1 his is pre pa fed adil an e(|iial (|iiant it v of saiisa.i^'e meal . cut np three hoiled sliee|) or piv's' 1 on.i^aies a fter soakiiii^' in \ine,i^'ar. ( 'hop t he ijiidets and a pouml of triillles, VVIien read\' la\' theturkev skin on a l»oa rd a nd spread over it parts of the cli(»pped meaW: then |)lace parts of the l>reast cut in strips, then some of t he L;il)|et s. and o\ cr all llio rt'inainder of the line meats. Ha'.in.ii' the inside all arran.u'cd. I)e,uin at one side and roll ti.uhlly in a loni;' roll; then sew up the skin and wrap in a towel. Then hoil in lirotli for li\e hours with the Ixnies and scraps. Lease when done in a kettle to cool, then take out and i)nt in a lon.i;' howl. Lay on .i wcii^ht for twenty-four hours, Tlu-n rem(»\-ethe towel. To look well it shoidd he an oval shape. Slice and eat with hlancheil almonds, hav leav(>s, ancho\ ies, or chestnuts. Ill I i JUmvd Tiir'.r//. Xo. 'I. Do not remove the enti-ails. Cut olf the neck one inch fi'om the l)ody. Take olV 1 he winu's a l»o\'e the second Joinii and cut olV the le.i^'s. With a sharp knife split iiie skin down the hack. 1-vun t he knife hetween the hones and tlie flesh on one side til! \ou conic to where the win.ii's and leru'h the breast-hone, Hepcat this on 1 he other sm**-. T;■ 1li<' neck. 'I'lik'r hold of tlir skin of tlif neck Willi IIk' Irl'l hand, pulling;' down wards, a iid willia Iciiilc in Ihc ii,i;lil hand scpa rale llic skill from 1li<> (Mid of iJicboiM'. Now lav il on llic tattle willi llic skin down. I'nll llic hones IVoiii 1 he win.iz's ami Icii's, lii'sl I'lmnin.ii' ihe kniTc ai'oiiiid so as lo hare the tlcsli. l*nll all of the tendons on! of the Ic.^s. Put Iheiii and 1 he wiii.ii-s aside. All this iiiiisl he done xcrv eai'erilll\'. Have |irc|>ai-c(i two pounds of e1iop|)ed veal, a poiuid of hit pork, half a pound of lean ham, season with eeh-rv- t'xlraet, salt and pe|)per. a little French imistard and ^•'•aled horsc-railish with half a leaciip of cream, into which mix a ,i;ill of sli'oii.i;' viney-ar. l^oil four lar.ii'c potatoes and mix with this drossiii^-. Now lay the turkey on a l»oa d inside up with the neck from you ; pepper and salt well, lay slices of fat pork' on it, llieii a layer of the dressing' alternately until lillcd, draw the two sides to.iiclhcr and sew up, ^ixiii.y- as near as possible lis natural shape. Then sew up carefully in a thick cloth, place in a kettle, co\'er with l)oilin,i^' water, add in.i.;' hones and scraps of the fowl, with thyme, parsley, onions, pepper and salt. Simiiicr four hours. Take from the cloth and pid in a scalded lowel, place on its liaclx, lay ilia lar;i'e ilisli, weight down until llie next day. I'liwrap and remox'e the striiii.;'. (ila/e with meat Jelly and sift over with pounded crackers, Mrs! i»rowne(l : slice. Meat .IcJhj for Fumed Tiirhcii. Tako tlic Avater in whicli Die turkey was boiled, skim and strain, ])nt in a sauce-pan with a box of .u'elatinea nd a A^lass of wine, one quart of the li(|Uor. stir rapidly. Take up and sii'ain ; when solid cut in strips and lav around the turkev. (^jorKE. 105 Dcrillcl Tiirkef/. Place llic wiiii^-s and lr^;s of a cold 1iii'kc_\- on a ^aid-iron. I>i-()il until brown. ^laKc a saiicc of one laldcspoonfid ca»-li ol' |)c|i|>cr saiicc, i^'ccncli niiiNtacd. vinegar, cclccv sauce and ciircant icIK , a litllc sail. I.a\ llu' lui'kcv on a dish and pone over it. Tiirkcii Scollop. Pick tlio meat IVoni the Itones ol'coid lui'K't'V and chop it fine. I*nt a laxcr ol' Incad-ci iindis on the i)otloni of a buttered dish. nM»isl«'i; lliciu with milk, then put in a laver of 1m'ke\' with some seasonini;'. then contimu' to add the l)rea(l-crund)s and meat until the dish is lilled. Pour over all pl(Md\" of 1 urkey .ii'r;.\\\'. Ueat two e,i:',i;'s. two ounces of hutterand hall a teacup of cream thickened with L;a'atcd crackers and spread with a knil'e over the top. Bake hall" an hour. •'I I I 'i ( f I I Roast (loose. iSTo. 1. Always kill and dress a ,i:-oosc tweidv-four hours heCoic cookin.i:'. Korse\eral hours hcl'dre cookin.u" soak' in salt and water. Make a dressin.n' ol" Iri'^h potatoes, lioilcd and mashed, a lump of butter, a nunced onion, seasoned with salt and [x-pper. Kill the body of die i^'oose and plac(> in a ])aii, .li'rease with nutter ami pour in a teacup ot" water. Haste rre(|uentl\' unt il e\ cry part is browned. Servo with onion s'l-avv and api)le sauce. Roast fioosv. Xo. 2. Chop a few sai^e leaves anil two onions vvvy line, nnx with a teacup of butter, season w it h pe|)per aiul salt . put it into the i^'oose. Ia,\' in a pan and dust witli Hour; i)aste with fresh lard until done. Serve with sliced apple. Mill ir.n fJOOSE. N Hoi led (loose. Xo. 1. Soak (»\('i'iii,ulit ill swcrt milk. Iti llic inoniiii.i;" wasli and put ill cold walcr (Uif lioir. I^'ill the l)o(l\- with cIitss- iii^:' iiiatlc ol' ltiTa»l-(iiiiiil)s well sca.-ioiicd with salt, pciipcr and niiioijs. j'loil two liowi's. Scrxc wit li i^ihU-l sauce and i^doscl )c I ry .jelly. lloHcd (loose. No. 'I. ( 'ook' Ton I' calf's feet in tin cc (|iiarts of watci" iinlil Iciidci", I'lit tlic noose ill a pot o\ei' which poiii- the call' I'oot lu'j)lii and uater to coxci': add a leacrp of xine.^^ar. salt , onions, and one peeled and chopped leinon ; when done, let cool, cut all the meat oil' the hones and lay in a deep eaith- eii dish. Take the hi'oth and |)oiii' it into a dish and set awa,\' to .j<'lly. W'lieii still' slii-e and eat with hi'cad and Imtlei for liiiicli or tea. Stewed (loo.sc. Take a fat x-oiiiii;' .u'oose. cut up. and |)iit in a pol of soup sloi'k. l)oil until tender. 1 lieu peel one do/.eii 1 1'ish j)o1a1<. s and tliice la r.ii'e onions, put in the pot. 'JMiickon with 11. a, >y\' corn starch. Ih't'Uled (loose. ¥\\\ a I'al yoiiiii;- .u'oose wit h potato (I i'«'ssin,ii'. Place in a pan with a pint of siuip stociv : nii\ two tahlespoonl'uls of pepper sauce, celery, xineizar, mustard and curi'ant- Jolly. ]>ittter tlie Itreast of the .j^'oose. pour this mixture over it. Place in a hot o\-en. Itaste fre(|iient I,\ until done; sei've with its own .i;"ravy and 'vhite w.dmit pickle. > , : 'M i 1 Ducks. Dnoks may be cooked exactly like ^eese. best lla\orin,jj- I'oi- dressing- and yravy. Onions ai-e the i ii DVCK. ir.T RoasI Dnvk. Shi'cd ono onion mid :i lill Ic s;i.i:t, piil into llic dnck willi jM'plicr. s:ill, and l»idt<'i', dust with lloiii'. and basic with laid. When done, make ,i4-i'a\v with llic yi/./ard and li\»'i" tfli()|)|)('(l in soup stocl\, add a l>ladr (if niaci', a spooid'id of tonialo or walnni catsup, 1 lie Jnicc of one Icnmn. Spread bits of cui'i'aid jrllx' over liic loasl lowl. Scixc onion sauce in a f4T;ivy boat ft)!' those who prct'ec il to the j^iav y. ■I'',' i:li lloili'il Diivh-. Dred^-e well with Hour and put (ui in cold watec. P>oil until done, lalvc u|» and sei'\-e with sauc- made of six lar.u'c onions, chopped and Ixtiied. thickeiied with hall' ;i pound of bidter. a teacup of cieaui and a taltlespoonful of coiMi staccii ; pepper and salt . To Sk'ir Ducks. Truss the duck, stull" wdh bceatl, butlcf and onions. Flour well and brown in lard. Ha nC a sauce-pan <»t'soup stock into which slice Tat bacon, the i^ibjets. with salt, pep- per, onions, and a few clox'cs with lemon Juice. Thicken tlic ^-ravy witii bidter rolled in Hour. SerNC with lemon pickle ami ^a-een ii'ooseberry catsup. -ill , -I 1, • l: Pea Fs, and if youn.i;- the l)rcast-l)onc is soft and yields to [H'essure. The choice of venison shonld i)e i-ei^-idatcd by the fat, which, when tli(> venison is yonni^, shonld be tliick', clear ;ind close, while the meat is a reddish i)rt)wn. Venisoii i-M|nires more time for cooking than beef. -J Ii li 1T<» (^lAII,. Tlic ,u;iniislirs \'ii\' iiAww ;iit prt'scfvcd barberries, eiir- I'aiit J<'ll,\ , sliced oi'aiiii'es and a|)[>lc sauce. Ilrr with browned ])owdered crackers when j'eaily to ser\e. Broiled Partridcfes. Cut open down the back, pound until all the bones are broken; salt, pepper and bi-pil to a nice brown. Put in ^. PAU'liniKJK. 't. p.iii , •111(1 |)()iir (»\('r iiM'llt'd iMilti-r. St'i-Nc on liol loast willi l»;ikt'(l ;i|)|)l»'s. To li'fxts/ I'((rfri>hjr.s. Uilh Willi suit :ili(l |ir|»|H'i', si illV wit li licii l>iv;i(l stiltlili;^', spi't'iid (>\('i' with idittcr iiiid plMcc in t lie oven ; Icistc frc- (|iitMitl\-. WIh'ii (lone, tliirkcii tlic ^laxv, aiul soivc with a|)[>U' or curraiit jdlv. 7o Ijdd (Old liOdsf rnrlri(hii'. Kiih the |»ai't I'iili^rs with salt and pcppn-. cut tat salt poi'k ill \('i'v narrow thin st rips, 1 hrcatl a lardiiii;- iircdlc Avit h our of t he st rips, inn the in'cdlc nmifr t lie skin and a ROAST rAliTlMIXii;. little of the ilcsli of the bird, and di a w 1 he pork lia If w ay thl'on.u'h, so that tin' ends exposed will lie of t'(|iia I |eiiL;'tli. TMaiiy |)ersoiis prefer t.\"iii,i^' a slice of bacon on the birds bi'casl instead. Take an oystei", dip in well-b(>aten e.i:\i^-. and put one inside of (NK'li l)ir with i)ii1ter. Tlieii put in a s1ew'-|)aii with a (piart of soup stock or .i:"ra\y, a teacup of wine. >-oiiie fresh or pickled iiiiishrooins. the juice of one lemon and a teasi)ooiifiil of mustard. Stew till tender, then thicken with buffer and the l)eateii yolk of an i'iX'j;, (jliU'llisU wiUi !^lirod lemon, "•I ' I , m1 lij ,!j K i' iii fttil^ 172 I'AHTKITKJE. m (Hi iyi('ii willi pepper iiiid sail and di'ed.ti'e li^^lillv willi flour, dip ill e.^-.u' and sprinkle willi l)read-('riiiiil)s. I'lil as uiueli (>li\('()il into a t'r\in,u'-|»aii as will coxcr the l»irds. in Avhieli U'y lliein Ijrown. Drain oil' w hen dojie and ser\ c hot. To Cook P((rfr/ep bakinii'-dish with \'eal cntlets and ovei" thcni place lliin slices of ham and a s(>asonin,i;- of peppei- and salt. Wipe and (piarlcr four part ridi^cs. rub eacli willi popper, salt and hiiller. |)n1 in a bakin.ii'-dish. ponr o\-er a pint of sonp slock, line the edii'cs ol' the dish with li.iiht pnll'-pasle, CO' t>r and brush oxer with the yolk ol' an ei;'^' and bake one hour, KKKi) I'.iKDs. 1 1»;; Itroiliil I'htitsiiiil or rrttliic ('liic/i'ni. Place ill ;i slrjiiiicr o\('r Imt walcr until l( iidcr, nil» (»\ cr with salt. |)i'|)pci' and hiitlcr. and lirod (»\t'i' a l»n->U lii'f. Take up. put in a pan and cnvri- with iMitlcr; put in a xcrv hoi oxen ten nuinitcs. When r;itcn lor ItiraUlast scr\r wit h fi'ied mush, Inr dinner with toast and euia-ant jelly. r/irn.soilin,i:' watei- indil (lone, then put in a pan, sprinkle with pepper and salt, lired.ii'c wit'ii Hour and co\er with hntter. put in a hot o\ en and l>aste with melted hidter uidil iirowned. Ser\t' with {•ranl)erry jelly. l*i'airie chickens are also vvvy nice iuctiled or stewed. To ('<}(>/.■ Rp slice oil" one end of each, antl sera[)e oid part of the potato; di-(»p a IMAGE EVALUATION TEST TARGET (MT-3) 1.0 I.I m 1112.8 .1^ III 32 136 M 2.2 2.0 1.8 1-25 1.4 1.6 1— : . "^ 6" ► /^ ''J^ o^) Photographic Sciences Coiporation 23 WEST MAIN STREET WEBSTER, N.Y. 14580 (716) 872-4503 £". C^- Cp, 1 t 1 WOODCOCK. piece of liiitter iiilo earli bird. |ie(»|»e|' aild s;il1,;ill(l [)n1 into 1 he Imllow s lii;i(le into llie potwloes. Set ili:i l»;ikili,i;- p;m :iii(l l»;il>. >kin 1 lie lieiul. 1 urn 1 lie l)eak un- der the wiii^:'. lie a slice of bacon over ii, aiid boil in rcf// liol lard li\e iiiinules. Sei'\<,' on loasl willi cni'j'anl jelly. ^-^^.y Broih'd W^oocJcock. Split down th(^ hacl^and broil ovei' a clcai- lii'c ; baste with butter and serve on toast. Roasted 1 1 'oodvock. Suspend liel'ore a liot lii'c In- a ^\ire or coi'd for twenty Miinntes. Serve with eranberrx' jelh'. To Cook Sora Orfohois or aufj Siindl Birds. Coolv in a steamer until tender. IMace in the cavity of each an oyster, dipped in e^j4' and rolled in bread-criinibs ; season with salt and pepjXM-, and broil until brown. Serve with niushj'ooms tried and butler yi'avy. -fl^^W I'KJKoNS. 175 H)H(iJl llirds llroilcd. Split down llic lt;i('l\ and l)r(>il oxer hot coals. Season with salt, |t('|)|)t'i' and Itutlci'. Sci'vc cacli I'ii'd on a slice of 1<;ist and pour o\"ci' llicni a sauce made of sherry wine, nuishroom c;i1sup, cayenm.' [)i'ppei' and a l"e\v di'oi)s (jf cok'rv extract. Snipe. Snipe may We l)ak<>(l and stull'ed, or roasted with fat pork tied on thi.' breast. Broiled Pifjeons. Prepai'e as ])art rid^^'t's, only tie a slice o!' fat bueon to the !)reast. Phice on tlie ,i;'rid-ii'on over a clear lire. When half done I'emove tlic bacon and dredy'e in cracker-dust ; baste wit] I butter. Sfeiced Piteous. Season well with pepper, salt, butter and sweet herbs, put the pi^^'ons in a sauce-pan. with enoii,J4h souj) stock to cover tliem, a teacup ol" win(\ a teacup of umshroon) cat- sup, one lemon, one onion, cloves, mace and alls|)ice; st<'w until done. Thicken the ^'ravy with cracker-dust; beat in a teacup of cream. Boiled Pifjeon. Put in hot water and boil twenty minutes, dish up, poui' over them melted l)uttei', season with salt and peppt>r, la\' round the dish a little bi-ocoli in bunches, and make butter gravy ; serve in a boat with parsley. Roast Pir/eon. Roll a ^'ood-sizod teacup of buttei' in chop])ed parsley with pepper and salt and put inside each pigeon, dust with 1. 1 1/ Si .1 !.i ( *i WILD l»r( K. criiclscr-cniiiilis. ;i 111! Iiiiiil' i«\' ;i si riii.i;' licforc ;i lM■i^U llri': l»;i>l(' rn'i|iiciit ly. W'lifii ddiif mtnc willi liiiiiclics df ;is- [)ar;i,i;'iis hi id iifoiiiid 1 he dish, w il li ccN'ry ;iiid Ixit I cr s;i iicc. I '/(/('Oil Pic. Take foiii' yoiin,!;' wild |ii.L;(Mpiis. si nil' llicin willi iii'cad- (•riiinl)s. pepper, salt. Initler and parsley. coNer the hojiom (if a lai'.Lie pudd iiiLi'-d i>h witli small pieces (»!' \('a I . Iheii a layer ol' parsley and chopped ceh'iy : oxer this place the pi,i;'e<>li>. piM t iiii;' on each the ndnced yoll< of a hard-lioiled cix'^'. Add a leaiaip of ta'cani and some of melted hntter. C'oNcr with rich paste and halsc oia' Imnr, noAST \vii,i) i>r(K. II 7^/ Diivk. Mince the lixcrs with a little scraped Ijacon. some l)nt1ei'. yonn,!;' (»nion clM»pped line, parsley, sa It a nd pepper : 1111 t he Ixulies of tlie ducks with this. coNcr tlieni with slices of bacon, wrap in paper and |)u1 in a hot oxen. 'I'lien pid into a s1(wv-pan a Mil le ,i;ra\\\ the Jnice of a lar,i:'e oi'an.i^c. a few shaih)1s. with hntter. salt and pepper. When 1h(> ducks are brown, disji 1 lem and pour xoni' sauce o\'e tluMii; serve with slices of oi'aiiiiv To Sfcir \ril(] n>irks. Rub willi salt, peppei-and a little p(i\v(lere(l ch)ves, ]iut a shallot or t wo. or an oniiMi in t lie bod_\- of each, then la\' in a pan. with igniter o\-er and under theiii. pour in a teacaip of vineizar. with a bunch of sweet herbs, and the Juice of oii(> lemon. Cover and let stew until done. Sei'xc hot with slici's of h'lnoii and raspings of fried breath ^1 -r ■; ::-:-rr^El!*?«. i. ^§ »X'-<..' A, Rabbit ; II. Ilaro ; c, ( liimsi- ; i., (Ju.iil; i . ( !■ M' ii i '.r..n<[- ; F-, Clnosi' : ■:, Ti'.il : n.\\'.iii(l- cork ; ;, I'artridvrc ; j, Fowl; k, I'hi-aMinl : i. hIarkiocU ; l'tanniv;an ; ■., W iili^ruu ; o, TurUey ; i', .Snipe ; i>), Larks; i;, l)ink; •-, \\ iltl ilu. ; r, I'igcdiis. 8i| 9,- ':i f * t • 'I n 178 fJOOSK. Smothcrcil Wild Dark. S|)lil down llic liacU, put in ;i p:iii willi a lilllc walci', Itullrr. pcppt I' and sail : cool< lill Iciidci'. J-Juslewitli butter and Hour. Hal mi of Dnck. Talco iTmnaiils of cold, wild duck. Iriiri the irical oH' neatly; place all lli«' bones, scraps, ,<4'ra\y, etc.. in a sauce- pan and cover willi cold waler: brini;' 1o boil, add an onion which lias been cid up and fried, simmer .yeidly foi" an lioui'. Lei cool and skim, relurn 1o Ibe lire, and when liol si rain olf 1 be li(pii(l, sel on a.ii'ain, add sail and skim. Pul in peppei' and as nincb spice as ma\' be desired, willi a Inincb of sweel kerbs. Take a spoonful of well-brow tied Hour, nnx willi 1 wo ounces of Iniller. pul in willi llie meal, stir until it is ready to boil a^'uin. but do lud let it boil. Keep x'ery hot ^vithout cooking'. Sei've iinniediately. R<»asf Wild Goose. No. 1. Put inside of the ^'oose a slice of bacon, pepper, salt :Mid a tablcspoouful of bi-andy. l^ay in a pan with A\a1ei- enou.n'ii to make ;4'i'av\'. Dredii'e with Hour and baste with fresh lard. Serve v/ith celerv sauce. '■:^t Roast Wild Goose. No. 2. Put an o]iion inside the s'oose and boil in water or steam half an houi-. Stulf with chopped celery, cliopped e^'^'s, potatoes and cold, boiled ham, a little buttei', I'aw turnip ^•rated, a little, chopped onion, a ta1)les[)oonful of vinciiai', pepper and sail. A teacup of soup stock must be i)ut in the pan with the ^"oose, baste often with fresli lard, serve with its own gravy or celery sauce. Garnish Avith currant km »» UARBIT. 17!« Ohl K<'uturh!i \Vii>i In (\,<>L- Wild Turkey. Ifiil) tilt' iiisidc with sail and cavciinc pepper a iid lia Iii4" before a brisU lii-e. I»as1e with iiieMed 'tidier until ne, ('lit np the ,L;i//.ard and dxer. stew in a teacup of cream, add a lump of liiitter, mix uitli the ,ura\v. and ser\e hot wit li stewed apples. Roast Wild Tnrh'ii. Make a slnllin,!;' of chopped, salt porlc. co](l veal, celei'v, liai'd-hoih'd eii'^s. craclcers. criiiid)s. pepper, salt and butter, h'ill t he t II rUev. .i^'rease well with buttei' and la\' in a pan; pour in a pintof .lii'axy. I'lace in a \'erv hot oxen: I)as1e freipient l_\'. When (loin dish up, sift over browned crack- ers poundeil. Ser\'e with oyster sauce a nd li'rape jell_\-. Hh'irnI R(d>hil. ('lit in ])ie('es. Soak in salt and \va1ei-. |)u1 in a slow-pan with salt poi'k. When done strain oil' llie water and poui' o\er the i"il)i)it a teacup of milk, with chopped onion, salt. [)e|)per and two ounces of butter. Thicken with a httle Hour. Let boil, tlien sei'vc hot. Roast Rahhit. Make a stuffing* of bread-crumbs, a little parsley and thyme, nntm(\i;', salt and pepper, mix with ;i (juarter of a pound of i)u1ter. a little cream and two beaten e.i;',i;'s. put into the body and sew up. dretl.n'e with Hour and baste witli lard. Serve with parsley and buttei" sauce. Fried Rabbit. Cut up, dip ill beaten oisix. and then Hour : season with pepper and salt. Fry in vc\-y hot laid. Take up and thicken the .u-ravy with an ounce of butter and a table- s[)Oonful of Hour: pour in a ilisli and lay the rabbit on top. 1. 1 1, li I -I'- ll. 1' li '" '•^UdiVw., . ISO s(irii{ifKl.. Old- l')isli ioiicd Harhciiiid lidhh/l. fil'(\lS(' 1 lie I'll l>l»il ;ill (i\r|' willi liiillci- lliul splM!lkl<> wil li |><'|)|M'i' ;iii(l s;ilt. \/,\y in ;i .i^rid-iroii. liiniin^' oflt'ii ;iii(l (•(»(>lil t liree hdiirs. Take 1 lie J ni:' out of 1 he kel 1 1<'. pick out the scraps of hacon. make .i;ra\y with melted butler, a little Hour and a leaciip of tomato catsup. i lli'oilvd Slt'.s|)(>uiil'ul oT l)iil Ici'. I lie jiiicr nf ;i IciiKtii ;i 11(1 Iwu situuiil'iils ol' ciil.sii|). I'uur uvoi' llio s(|iiin('l. Fried Siiuirrcl. S(iiiin'cl may Uv IVii'd as clii'cctcd for cliit'kcii or I'abbit. Rixtsl Ihunn'li of I'ciii.soii. X<>. 1. lliil) till' \('iiisoii with l)iilt('i\ |)('p|»(M' and salt. Piil in llic o\('ii. SlicU llic \('iiis(in all o\fr with cIoncs ; I)as1t' with Iniltcr. .Inst before dishiii.L;' |K»iir in a l('acii|i of \ine- ii'ar. 'riiiekeii the i:ra\y will; cracUer-diisI . SeiAc with wild .i^'rape or bhu-k ciirraiit Jelly. I ! ROAST ilAUN'CH OF VENISON. Rixt.s/ lidinicli of rr///.s'o//. No. "I. Wasli and ^\vy in a cloth, butler a sheet of white paper and i)ul o\-er the fat, lay in a deep pan with a M^vy littie boilin.i;" water, ('over the x'enison with a thick paste, ovim' i\" brown paper: cook three oi' foni' hours. Abont wiiK'li la liaif an hour before it is done re;uo\f the paste, dred^v Avilh Houi' and itaste with butter until a delicate in-own color. Serve witli its own ,u'rav,\-. (larnish witli currant jelly. Old Fasliioiti'd Woij lo Coofc ]'c///,s' on. Boil until tender, when done put in some butter, pepper and sail. Lei brown in the kettle. It retains all the 11a v of tlie meat coolved thus. or 'I : II. i ^^^ i,.i»' IS -2 v|':nis()N. >s judged \C II I soil. T't'cpai'c ;is voii would ;i roasl of hccf. Put in ;» pan, cost'i' witli slices of fat iiacoii, add a pint of water, a pint of Port uiur. salt and cayenne peppec. I'.ake (|uick'l\. ISeixc wit lioid^raxy. (lainisli with cuiTuiit jell,\ . i'li isitn Sivir ( 'lit in small steaks, make a dressin.u- with l)rea(l-cninil)s. onions. ,l)iit tec. pepper, salt and tli\iiie. Spi'cad on each steak, roll, tie up. put in hoiliii,!;' water and stew. Thicken t he jL;"raA_\- wit h Hour. DcliciollH \'('lli.S(>)i S/cic. Put ill a sauce-pan slices of venison, cut \-erv thin, add a teacup of water, a teacu[> of wine, a teacup (tf currant jellv, two ounces of hiilter, a t,al)lesi)ooiirul of iiiiislard.a lew di'ops of extract oj' cel(>ry, two lahlespooiis «'ach ol' iniishrooni and walnut catsup, the juice of one lemon, salt and pepper. Stew until ilone. Briiilcil Vciiiso)! Steak. Broil (piickly over a clear lire, wiien done pom- over two lahli^spooiifuls of Jelly (i^'rape or currant), melted witli a lump of hiitter. pepper a nd salt . Ser\e hot , on liot plates. ('o\-er with i;-rati.'(l crai-k'er well ijrowned. n . Broiled ]'(')> is (di,. Broil as beef steak. Have ready a rich g-ravy of butter, tomato catsup. pepjXM' and salt. Score the steak all ovei', put it- in the ii'ravy and cover ti.nhlly. Keep hot enoui^'h to .steam the meat, and send to the table in a covered dish. FH()(JS<. is;>. Shiiuil \ (II I son. ('ill ill lliick slices. Piil in ;i jkim ujtli wnlci- ;iii(l ;i lilllc l;ii'(i. ( '(»t»k iiiilil (lour. Iliniiuld hiillcr. pt'ppcr. s:iM iiiid tliickt'iiin^;'. SiiioL'i'd I'ciiisnii. Smoked venison is Ncry nice. Cnl llie ste;ilut1er nnd peppci'. It ic(|uii'cs onl v lialf llie lime 1() Itroil smoked \enison lliat i1 ddes for liaiii S(M've wil h ciii'i'aiil Jelly, Frof/s. Frog's may be broiled or made in a fricassee, seasoned wilh lomalo calsiip. 'riit> hind lei^s only are ealen, and are a li-reat. delicacw i I > ;;..<»i I t II J 1.S4 MAL'CKS MiK MKA'I'S. CHAPTKU XIV. SAUCES FOR MEATS. h' \ Brciul Sauce. ( )n(' ('ii|) (»r stale l)i'('a(l-cniiiilts. one onion, two ouncos of iMiltcr, pepper, salt and niaee. (!ut t he onion line and lM»il in sweet nnik till soft, then sti-iin the niill< on the l)i'ea(l, and h't stand hall' an hour. I'ul in a sauce-pan with the onion, pepper, salt and hnller; l)oil and serx'e. Ser\(' with ^'oose <»r duck' and any kind of .iianie. Caper Saiicf. No. 1. Two tablespoonfnls ol' hut lei', one of Hour, mix well, pour on boiling- water till thick; add one haril-boiled e;i^"g' chopped lino and two tablespoonfnls of capei's. Caper Sauce. No. 'i. riiop one lablespoonful of ca|)ers, i-ul) Ihrou^-h a sieve with a wooden spoon, and mix with a^salt-spoon of salt, a little i)e[)per, and one ounce of cold butter Servo with mutton. One cup of soup slock, heated, and thicK'cned with a tables[)oonful of buttei- rolled in lloui'. poured over two beiitoii e.n'^'s : boil one minute witli a tablespoonful of pars- ley ch()p])e(l in ; then season and poui- over the yolks of two hard-boiled eggs pounded and placed in the bottom of a bowl. Stir up and serve. ■r HAUC'KS Ini: MKATS. isr) Dniirii liiillcr. II;iir;i tt';i('ii|) (if l»iit trr. l wo 1;il)|('s|)()(»iiriils of Hour; nil) lo;;-('tlR'i' ;ui(l stir into a pint of boiling- water ; add salt. Crcdhi Saner. Heal one tal)l«'spoonrnl of l)ntt('r in a sk'ill('t,ad(l 1al)li'- spoonl'i:. of Hour. ,yradnall\' pour in one cup of cold milk, let boil: season w itii salt and |)epper. Ser\e on sweet breads, ve^'etables, omelet or (isli. Mc/fcd liiiflrr. Cnt t wo lai'.uc tablespoont'ids ol" i)ut lei' into small pieces, put in a stew-pan with a la.r^'c tablespoont'id of Hour and a cii|) of new milk. Shake oxer the lire niilil it begins to simmer. 'J'hen let boil, it sliouUI be as thick as cream. i I Onion Sauce. Hoil one pint of milk, season, add t wo ounces of Imtter and a tablespoonfiil of Hour nioisteiied with milk. When thick chop tliree lar,i;"e, white onions already cooked. P/(/H(nif(' Sauee. One small onion cliopped and fried witli two tablespoon- fnls of linttcr. AVhen nearix' done add a tablespoonfnl of flour and cook one minute, then add one cup of soup stock, salt, pe|)per, chopped cncuinb(>r. parsle\- and a- little mus- tard; boil, when done put in a tablespoonful of vincs"U'. For game, fowls or tish. !:.,; ;;..''! White Sancc. No. 1. Take one cup of butter and melt it, shake in three tahle- spoonfuls of lloui', aild one tiuart of millv ; stir until it boils. 'i|: 1S(, S\UCKS l'(»l{ .MKA'I'S. \\'/ii/r S((Hcr. So, :J. Tak(^ ;i sci'.'i.u' of veal, llic iic(!i'\c. Foi' fowls. H7//7c SdHcc J'oi' Jh)ilc(l Folds. Take the neck. ,i;i/za rd and feet of fowls wiih ;i piece of \('al and hoil in one (piart of water with pep|)erand salt, Thieken with a half poiuid of l)Utti'i' rolled in Moiir. hoil live nunutes. 31ix the beaten xolks of two e,^',i;'s in a, cu[) of cream, ])()ui' in the sauce-pan and shake o\'er the lirt' llu'cc minutes. Gdiiic Situcc. No. 1. Two spoonfids of cni'i'ant ,jell\-. one slick of cinnamon, one blade of luat'e, one leacuj) of lirated bread-ciMunbs, a pint of waler. Lel^ stew li\" niimitcs. Foj* \enison oi" otliei' ^aiuc. Game Sauce. No. 2. Take veal soup or ,:^"ra\ y, s(|nee/,e in llio Juice of sevci'al lacii'e oran^'es. a .i^'lass of wine, tablespoonfnl of (aii-j'anl, Jelly. Let. boil. Foi' v ild ducks, leal or wild yoose. Tartnre Sauce. The yolks of two e,u',i4s beaten in a .i^ill of salad t)il, a lahle- spoonful of ii'ood \ inei;ai', teaspoon of nuistai'd, a table- s|)oojd"ul of i;'herkins, with jx'pper and salt. Beat all toiietlier in a bow I, Sei'\e with cold meats or cold lish. SAUCES VO]{ MlvV.'S. 1S7 Jfdlian SdHcc, Pill ;i liini|'> oi' fresh Iml Icr in a s1('\i--[)aii wit li s(ini(> niiisii- I'odtiis. |>a rslcv, oiiiuii.Mi 11(1 (iiic laiu'fl leaf, c ill line ; scl itw]- t lie lire Tor smiie liiiif. Sliakf in a lit I If Hour. iiioisttMi with a ,i;'lass (>r white wine, t he same of soup stoek with salt and [)e[)|)er: i)()il half an hour. Serxc with any iiM'als. IxouKOt Sdiirc. Put one teacup of water and one of milk on the (ire to scald, stir in a tal>h'spo()nriil of Hour and three well-l)ea1en Cii'.us. Season with pepper and salt, 1 wo ounces of hut ter and a tal)les|)ooid'ul of vine.i;ar. F>oil four e,u-L;s. slice and hiy over the dish. Sci've with boiled tonivue, hi'ef x'enison 01' lish. JSIdifi-c (Vlfoic S((Hc('. Aild to one teacup of fresh made drawn l)ntter. Hie juice of one small lemon, (diopped |)ai'sl<'y. minced onions and thyme, cayeniu' |)e[)per and salt. Deal while siiiinu'i'iu^'. Serve with meat or lish. JSraijonnaise Sauce. Xo. 1. Work the yollvS of two raw cnne [)epper, mustard and a ta!)lespoonful of salad oil. ]\[ix well and add. Mayonnaise Sauce. No. 2. Mix in a (|uart bowl one teaspoon of n.uistard, one-and- a-lialf of vineii'ai', with a little salt : l)eat in the yolk of a I'aw ei.;-,i;-, then add ,i;'i"Hlnally half a pint of olive oil. The mixtnre will become vei'V thick. Flavor with lemon Juice and thin with vineyar. il wilii ,i;iii,^-(M" and pepper. Muslifooni S'((iic('. Xo. 2. lloll a lump of hnllec I lie size of ail e,i;'.i;' 111 lloill'. stil' ill 1 wo lalilespodiis of waler. lei siiiiiiiei'. Pour iu one 1 eaeiip (»r ceeaiii. Ilii'ow ill one piiil of IVesli iiiushi'ooins, add sail and pe|)pei'. Jjct boil up oiiee. Cclcr;/ Sauce. Xo. 1 . Mix 1\V() laltlespooiil'iils of hiiller willi a lahlesiKXHil'iil of lloui', aacup of cream Willi salt and pep|)er. '■riii<-lsen with huller rolled in Hour. To be served with ix.iled chicken or veal. Mint Sance. Tliree tablespoonfiils of \ine,u-ar. 1 wo of mini, on(> of wliife sii,i;-ar, one of salt; mix teji minutes befoi'e using-. To be served with spring- lamb. ' ■ 1 •-.1 1 ^i T < 1 ? il; H. ■1 1 1) e u i I I 1 ( Cranbcrri/ Sauce. Slew half a gallon of cranbor K ries ill very litll(> water eep coviM'ed until done, then stir in t w and boil thick. Serve with turkov or S" pound tmc. s ol sugar Horse-raft ish Havce. Take one cup of grated horse-radish, one tablespoonfiil each of mnslai-d, sugar and turmeric, four tablespoonfiils of vinegar, same of olive oil. B(!at all tog-ether. Servt; with cold meats. 'HI: nam VM) SAUCKS |(»U MKA'I'S. ( 'nn;i J'oitiltr. jN II ounce (ir;^iii.u'('r, our of iiiii.stai'd, one of |)<'|)|)t'r. 1 1n cf (d' I II rill I IK', (»iic-li,iir ;iii oiiiicr (•;ii'(i;i iiioiii, (|ii;if1('r of ;iii oiiiicc of ciiNfiiiii' pcppri', sonic coi'i;iii(lci' and (•iiiiiin seed : ]»oiind line, sill and cork 1i,i;li1. (>iic leasixxtnl'iil is siillicM'iil to season aii\ sauce. Nice for stew s and hoiled meats. Soak ten aiichoxies for se\eral hours, cut up and slew, strain in a pint of drawn luitter. l*our in a sauce-pan and set on the lire, r>eat up and let coine to a l)oil. Add c;i\('iiiu' pepper and the Juice oT one leiiion. Oyster Sance. Scald one pint ol" oysters, a'' )ne tal)lespo()nrul ol" pepper sauce, t he same of \iiie.i:'ar. a iillie black |)epper. Pour in a teacup of new mill, i)oil li\.' minutes, and t liickeii wit h butter and a little Ho, r. Serxe with turkey. JS/ir/iiij) S((>ic('. T; l^tMiatf a pint of shrimps, put in a sauct'-pan with one spooid'ul of anchoxy liipior and half a p(»uiid of iMitter. Boil for li\e miiiiites : s(|uee/,e in the Juice of oni' lemon. A jyplc Sauce. Paiv and slice a do/tMi tart api)les. Stew until tender. Stir in butter and su.ii'ar to taste, s(iuee/e in the Juice of one lemon an ' ;s little nutuioii'. Serxc with fresh pork, ii'oose and duck. Lemon S((iice. Take di'awn butler, cut ii|) slices of lemon in it, let come boil. Serve witli boiled fowls. SALTKS FOR .MI.;a'I"S. 11)1 Jl<>//(ll/(/ of one Iciikmi. cav.-iiiic prppcr and sail: phu'c ill a saiicc-paii oxer a slow lii'c, heal iiiHil it l)(\i;'iiis to thicken, tlicn add a tcacnp of i)oilin-- walci'. WluMi lliifk as custard it is done. Hitiivc for Wild Foifls. Takea piiitor claivt with as mncli water, a little -rated bread, tliree iieads of shallots, pepper, salt, niaee and iiulirie,i;\ Stew ten niinutos, then beat up witli biitt(>r and the yolk of one eg'g-. Lobster Sauce. Boil a little mace, cloves and pepper in a pint of water, strain and melt half a pound of l)iitter in it. Cut the lobster in small |)ie('es and stew until veiy tender ; squeeze in the juice of one lemon. I \ ■ ( (. ,1' ^3*1 IV*2 STKWS CHAPTER XV. COLD MEATS, STEWS AND SIDE DISHES. ("old iiicnls ill llie opinion ol' iiiimy people may bo made more a,i;rt'('al)l(', when pi'op('i'l\' piT[)ar('tl, on its srcoiid ap- jii'aranc*' upon Ilic lal)l(3 tliaji on its lii'sl. Iml (»!' ('(mii'sc mucii depends ii[)oii the mode ol" dressing and sei'vin^'. A Savory titew. TaivO some bones of l)eer rrom wliidi me.at lias been cr.1, hi'eak into small [)ieees : then masli, [)ut in a [)o1 and coNer with eold waler. Boil and sk-im, season willi sail, pepper and a I it lie allspice. ]*oil slo\vl_\- for on lioiir. Ilicn add two t,ui'nips, 1 wo carrots, two heads of c(>ler\', two onions and one potat(^ chopped line. Skim out llie bones, cut the meat oil" in small pieces and return to the .^i-ivy. Brwisivick Sfew. No. 1. Take a larg'o piece of beef, the shank is best, a quart of stale bread-crumbs, same of mashed potatoes, and raw coi-n cut olT the ears, half a ii'allon of tomatoes peeled and chop- ped. Put the meat in and cook two hours, take up and cut from the bones in small pieces, r<'tnrn to th(^ kettle Avith the bread-ci'uml)s. ve.gvtables and several slices of mid- dling-. Season with salt and pepper. GUMBO. lit;; "3 Brimsicicl: S/c/r. lYo. 2. Take (']ii(*l<(Mis. <»r s^niirrds. I»(»il in w nicr uiilil llir Ixjiics can l)t' l't'llH»\ ('(I. ( '(i()l\ li;iir ;i .lo/t'ii l(>iii;iUn'S, ;i piiil of hiillcr l)('aiis. cdni cut I'roiii six cars, Miiicf Mir iliicie onions anil (piai-t ol water. I'm llie meat and vei;'etal)les in allernale laxcrs in a saiue-pan and slew until t lioi'ou.uli- ly done. Season with salt and [)e[i[)ei' and sei've \'(;vy hot. Gumbo. No. \. Gather .voun,i;- [)Otls ol" oki'a, put in a pan with a little watei", salt aiul |)ep|)i'i-, stew lender, and pom- over slewed chickens, adding' two ounces of buttei-. Gumbo. No. 2. Cut up chii kens, t'r\- with onions and fat bacon. I'lit in water, with ei,^'hteen pods of oki'a, a izallon of tomatoes, salt and pepper. Stew two hours wvy slowly. Gumbo. No. 3. Slice one lar^yv onion, I'oll in Hour and fry hrown. ( 'ul U|) a chicken and U-\ in the same j)an. Pom- two cups of boiliujj;' watei' on the chicken and let simmer slow ly. Ad-I one do.;en cloves, same of alis[)ice, two pods of \a\\ pepper, a huiu'h each of thyme and parsley. Poui' o\i'r all half a .i^'allon of walei' and let boil two houi's, whcji nearl,\ done add a quart of sliced oki;a and two dozen lar^'c o\sters. To be eaten with boiled rice. 1- : »' , ir, 1 i M 1 ll s 1 ' ( •i ,1 1' iH' I!»4 HASH. Hoiillicrti (iiiiubo. Slice two lar.u;' onions. Iiy, ii;i\c ready a ^'ood-si/cd rliickfii cut ii|), pill ill willi Ihc onions and Try In'owii. Have a (|narl of sliced olr. chop fine, add 1o it eiii'hl soda crackers rolled ver.v line, butter the si/,e of an e.ii-,<4', hall" a teacup of cream, three e.i^.^'s. bcdkeii oviM' tlie meat, one .yrated nutme,iiv, «:>lt. pepper and powdereil sweet niai'Joi'aiii. ]\Iix and knead Avith 1 he liands. press in rolls and bake in a hot oven. Bi'own nicely on both sides. When cold slice thin. Hash . Tak(^ two cups of boilini;- water, pour in i\ sauce-pan, mix one heapin.i;' spoonful of Hour in cold wati'cand stir: Ixiii five minutes. Tiieii add a limi]) of l)utter. a liltle salt and pepper; reinox'e all the ^'ristle from aii\' cold meat on hand, chop it line, with some boiled potatoes. Put in the sauce-pan and h«>at throuii'h. Do not let boil, as it makes meat hai'd and unpalatable to cook the second time. Serve on buttei'cd toast. Beef or Veal Hash. Take a teacup of boiliuij' watei' and jmt in a sance-pan ; stir into it a tablespoonful of Hour wet in cold milk, let boil five minutes; add salt, pepper and two ounces of l>ulter, C'hop the meat off a cold Joint anil mix half as much stale bi'ead-crumbs. Put in a sauce-pan, pour the ,yra\y oxov it and simmei" ten minutes. Serve on hot, buttered toast. I RAGOUT CtV \',KVA<\ in:. Jliifhni l/osh. X<>. 1. Cut cold million in tliiii slict-s and make a rich ^M'n vy ; seasoned wil li |ic|)p('i'. salt and nuneed onion ; t lui'lsen \^i1li a lillle Hour, a small piece of hullei' and a lablespooid'ul (»!' mushroom catsup. When the .i^iaN.v is thick lay in (ho slices of meat and simmer ten minutes. Miiiton Hdsh. No. 2. Cut the nu'at df a cold roast ol' nuitlon. put in tlie j^-i'avy h'l't. from t he day hefore. Let stew half an hour. Seasou witli salt, pepper, six tablespooid'uls ol' pepper sauce, one of walnut and one of tomato catsup, a Imnp of butter rolled in tlour. Ueef. veal oi- fowl can l)e used the same ^-ay. J^fKjofif of Bi'cf. Cut slict^s from the leanest and best ])ar1 of a very rare roast. ]\lak'e a rich .i;ra\\- and tlaxoi- with thxiue, sweet marjoram. |)arsh'_\-. idaek pt>p|)ei' and a tahlespoonful of currant ,i<'||\- : thicken with cracker-dust and put a liim|) of but ter in it . have tii(> fi'yin,ii'-pau ver\- hot. put the rare slices of beef in it without' i^'rease. Tui'U ovei- (puckly, take up and lay ou a Hat dish, poui' oxer t he hot fiTavy. Garnish tlie dish with celery and sii)[)ets of toast. Beef ColJops. Any pai't of tlie cold lueats left from dinner will answer foi' coUops. (hit- into pieces Ihice incli(>s thick and foui- lon^-. Pouiul them flat. Sifti tlour ovei' and fi-y brown in buttei'. Then lay in a st(nv-pau. cover witli hrown ^'i-avy, mince half an onion line, add a lum|) of butter the size of a lien e.ii'.ii". rolled in Moiii'. a little |)e|»p(M' and salt. Stew slowly. Do not let boil. Serve w^^vy hot with i)ickles, or squeeze in balf a leinon. i. i 1' ii;!' 190 COT.I) MRATH. t Jlotch J'olrh. 1\ilc(' cold hiDil) chops, (111 ii|) c;il>l»;i nc. Iclliicc. llii'liips, potatoes, onions, lomatocs and oUra : uliicli boil willi pcppci', salt and a slice of I'at iniildlin.i;. Cold Beef Slew. Cu\. the lean of a cold i'(»asl u itli sci'aps of" ham. Slew slow Iv and put in cli(»p|>ed celery, onions. pe|)pei' and salt . Thicken with Hour rolled in i)ntter. add six or ei.ii'ht peeled potatoes and stew nntil they are done. Ser\'e hoi. ^ . Carol i nil Sf <'?(•. Take cold Ix'cf oi' million, cut line, put one lablespoonfnl ol' currant Jelly, one of wine, one of huller, half a cliop])ed onion. Hie Juice of a lemon, [)(4)per and salt. Stir all lo- ^elher o\ei' the liic for lifieen minntes. Befoi'c ser\ in^' cut up two cucuml)er pickles anti mix in. Cold Meats. Take Hie i-emains of cold ham. unit ton or roast heof, chop line, with hard-boiled ei^iis, two heads of let luce, a bit of onion: season with pep|»er, sail and vinegar. 8ervo cold. Beef Rechdnff". Cut from the remains of a cold roast of heef every scrap of lean, cut small, some slices of fried l)acon and put Hkmh with Hie heef : they will .i^'ive an ai;reeable taste to it. Salt, pepper, spice and season with s^veet heihs. Stij' all well into the meat, then add Hour until the l)eef is white and pour o\-er soup slock. Let hoil and dip some slices of hnllered toast into it. and pul them on a Hat dish and set to keep warm. Let the meal and ,i;ravy hoil up once, then spread on Ihe least and serve with ^ravy around. COIJ) MKATH. 107 yl li'llljon/ of ( 'old \'t'(ll. ('ill the veal into slii'cs, |hi1 some luil Ice in 1 lir IVyiii^"- paii. (Iit'd.u'c willi lldiii' aiul l)i'(t\\ ii. 'lake up and piil into llicpaii as iiiiu'li cold .ma\v as von 1 hiid< proi^M' : season wit li salt , pcppt'i' and a Iracnp of tomato calsnp: tlicncnl a IVw slices ul' cold iiain, lay in the .i;iavy uikI adil the void. A Nice Side D/sh. Mince line some cold veal, stew li\e minutes and pnt boiled lice ai'onnd the dish, set in the oven to hrown. Garnish with luu'd-boiled e.:4i;"s. I . I 1 1 Marhhd Vccd. TalvO some cold veal, season, spice and beat in a morlar: skill a cold hoiled lon.uaie. pound to a paste, addini;' its \vi'ii4'ht in huttec: pnt some of the \'ea! and some of the ton<4'nL' in layers in a kettle, press down and pour claritied buUor o\XM' the top. Lelcool. This cuts \v\\ prettily like caliinet marble. Beef or Veul Loaf. Two pounds of meat cliopped line, two cups of bread- crumbs, two e^'i;-s, salt, pep|)ei' and sa,i;(' to lasle; a litth^ butter and the Juic(! of one lemon. Bake one hour and let cool. Slice veiy thin. Minced Chicken. Take cold cliick'cn left from dinner, mince line, addin,^• some chop|)ed ham and l)read-crmnl)s moistened with cream; season with salt, pe[)[)er and thyme. Put in a pudclin.i;"-dish and si)reacl a thin coating- of butter over the top ; set it in the oven to brown. t f J, U' «/ •"! 1 ' - I lii H»S COMPOTK (iF rilK'KKN. /'J.sc(t/<>j)j><' r/r J'dldcl. ('ill tlic iii(';it fnuii the niii;iiiis of a cold I'oMst cliickcii. chop and mix willi il as iiiiitli ci'iiiidu'd Ijfcad as 1 licrc is cliickcii : season w II 11 salt. |)c|t|M'i-. sa.uc sweet inaijorani and tlivnie: put all in a piiddin,:^-disli. pour over some cliieken : .i;ra\ y and a eiip of Imtter. Add some eiaekei-- . Coin pole of ( 'liicken. Cut the meal IVoni the hones in lai',i;'e pieces and kiy them in a iidxtnre made of two eii'n's. a leaspoonl'iil (»!' imistai'd, a pinch of salt, a teacnp of stock and lloiii' to make a thick hatter. Vvy some scraps of I'at hacoii and lay them on the pieces of chicken well coxei'cd with hatter, and tV\" them brown. i\lake a .u'raNs- of a little sonp stock', llaxored Avitli mitnici;', a little pepper and a ,i;iass of sherry wine. 'I'hick'en wit h corn starch rMi>l»e(l into a little butter. Pour a little on a Hat dish and lay pieces ol' chicken on it. (_jiar- iii.sli with rice croquettes, oi' French pens. Ch k'kcu Sdudfrk'hes. Spread som(> thin slices of l)read wilii butter niul a little dressiii,i4- made by mixin.i^' \ ine,i;ai' and oil to,L;(.'tlH'r. Put a layer of chopped celery and a layer of ndiiced. or slices of cold chick(M), and cover with another slice of bi-ead and butter. Chromskfes. Chop three cupfiils of cohl chicken (turkey will answer as well), one onion, which must be fried, with two taljle- spoont'uls of l)ut1er and two of Hour: stir in a cup of boiling" l>i'oth, tiieii add tlie chopix-d fowl, two-thirds of a cup of MOf'K TKIMv'Al'IN. I't'.» Miinccd hoilcd li;im. cliopiu'd pnrslcy. lliyiiM', cclcrv. Ilir yolks (tf Iwo Itc'ilcii cu'.us. .'I [tiiil «>r ri'csli Ml' dried miish- iMKHiis, with s;ilti :iiid pepper lo taste. Slir(»\er the lire a few ininiiles, then set away to coitl and .^ct linn. When ready to irse, tnrn oiM of the dish, cut in slict's, dip in e^'y" bnttcr and fry l)rown. Serve h»»l. Chivkvn Pufc. Put half an ounce of isinyijiss to soak'. (*u1 np a cold chicken and s1(>w nnlil the meat slips from the hones. Have ready half a do/.en hard-boiled e,i:',i:s. ('nt the chicken in tliin slices. AV(>t a plain mold and lay around it neatly, thiii slices of lemon or oi'aii^'e and the (\i:".t;\ then seasoiun^' the meat with salt. pe|)per and nutmeu'. (ill the mold with the moat and slices of e,ii',i4', add l»i1s of cold hoiled ham and the lemon oi' oran.u'e. See that the ,ii'ra\y is well seasoned; add the isin.ii'lass to t he .u'ra\y as soon as dissoKcd. si ir all to^^'cther and pour o\'er thecjiick'en. ( 'ovci- the mold with a crust or tin cox'cr and bake t hree-(|uartei's of an hour. To be eat(Mi cokl, with mushrooms and a few slices of boiled beets. Mock Terrapin. Mince cold chickens (veal will aiiswei-). spi-inkle with salt and cayenne jx'pper. ]\lash the yolks of four hard-boiled e,i;"^'s. a wine^-lass of wine, half a teacuj) of cream, one nut- meg-, a little mustard, a lar.u'c lumpof buttei' I'olled in Hour. Steam live mimites and serv(» on hot toast. » 11 1 \ •( ,. 1^' It >• .1 ":>' »• ■ \i • ;»' II Poll Jet (Ic Swiss. Boil one* cujifid of rice in four cups of water. Stir ,e:ently when done, and set in the o\en with dof)rs open half an hour until dry. Cut up souk* cold » hiclcen and set it over the fire in a sauce-pan with a little strong'- soup stock, add t>0() m{K\K'F\S'l' SAUt^ADE. n f^ , s:ilt, |M'|i|»('r. ;i 1 :i lili's|)tioiilHI of walnut ciilsiip. and a Ica- spoitnfnl (if ( I )r. I'lirc's) cxtrai'l of ct'lci'N' : nil» a liniip ol' hiittcr in coin starch to thicken. Lcl iioil. I'lil llic rice in a I'in.i;' n[)on a heated llat ce in each s(|iiar<' of pastry. Wet tlKM'ducs and hrin.i;' Ihem lo.ucther. Work with heaieii while of an e.i;',i:- : hak'e a nice hrown. 1 f |)roperly made t liese rolls will look lik<' a hooi<. Ih-vdkfast Sausiujc. One pound of sansaa'e, on(> lablespooid'nl of pounded crackers and two well-l)eaten e,ii',i;'s. Work and maiv,> inlo cakes, Droj) each in a plale of poundinl crackers. Put in a hot fry in.n"-pa)i williont lai'd. ChicIxV)! CroqiK'ffrs. llav(> ready a cupful of cold chicK'en. chop very tine. I'a.ke a small lump of hut ter and h(>at ver\' hot. Stir in a spoonful of milk' ; t hicken wit h Hour. When cooked add a boalon oiii:;. the chicken, peppei'. salt and a liltl(> thyme. Spi'ead o\it on a plalter 1o cool, WIhmi wantinl form in croquettes, dip in «i'rateil bread-crumbs and fi\y in liot lai'd. C'KOgi'K'n'KS. S(ius(i(/(> Croqncffcs. 201 Two pounds of m(';it, loui- r,u'.i:s, one ciip of hiittci", one t'ii|) of milk : ;i(l(l siilliriciit ,i;'i"i1('(l lnvad-ci'Uiuh.s to thicken, liull ill ci'ack(.'i'-tliisl aiul IVv in hii-cl. Craqneffcs. No. 1. (-hop very l\\]v any cold meat ; mix a tcaspoonl'ul of lloui' with two tahlcspoonfuls oT ,i;ra\_\- and work into 1 hf chopped meat ; add hutlcc, salt, pcppcc and sweet heil»s, put in a tV\ in,i4'-pan and ileal slowi^w Take one liealen e.i:;u\ tiic juice and peel of one hMn.)n, and a tal>lespoout'nl of ci'acl\er- dust ; stir into llie clio|)ped meal and set oil to cool. .Make in an\' I'oi'm \(»n fancy. I?ea1 an e,i:',i;' with a ta i>lespooid"nl of cceam, dif) each ci'oi|nette in, roll in I'l'ackcr-dusl and (h'op in boiling- lard. IJrown well, Croqaetics. No. 2. Have some fow I or veal chopped line, season with sail, pepper and nut me.i;- 1o taste. I'.oil half a pint of milk, wilh one small, nnnced onion. Thicken with two tahlcspoonfuls of tlonr and one of I)u11er. I'oil a, few minut(\s; stir in the meat and form the cro(|ne1tes. Roll in l)read-criiml)s, then the yolk of an e,u',i4", then in the l)rea(l-cruiiibs and fry brown. ( '1 ':: ';5 'r 1 If 1 1 1 Ij. ) Croquettes of Veat. To on(> pound of mashed potatoes add a spoonful of butlei', two l)eaten yolks of (\i;i:s, salt and jx'pper to laste, a tal)lespoonful of ciiopped onion. Mix all 1oi;-et hei* Ihor- on.<4-]ily, with one pound of cold, chopped xcal and half as much cold ham. Shape into oval halls and \'vy brown. Servo with slicetl loiiioii. !^' i ' 1JU2 SANDW ICILES. r liisiiolt'.s of leaL Chop cold veal till nci'V liiu' and add 1o it a little ham and 1 wo hurd-boili'd ('.u',i4"s, with a 1al)l('s|)ooid'iil of Ixitlrr. Flavof \vi1 h |)('[)|)ci' and salt, h'luoii and niitnio;^'. Mix all lo;;vtlicr and roll in small l)alls and lay two incJu's from each ollu'f upon a shcci of pas1i'\- rolK'd out vv\y thin. With llic tin.ner dipped in cold waLei' moisten iho pjistry around eaeh ball of UH'al : spread another tJiin ci'ust, over them, and with a biscuit cutter cut each one, pi'essin,ii- the edii'es of t ho pasti\\' close tofj-etJuu'. Bi'ush with a beaten e.i;'^- and fi\v in hot lard. Servo with celej-y and wliite [tickled onions. Rifisolefi of Chicken. Prepare the cliicken as for crocpiettfs : make tliin, little shells of jiulf paste and put in ^em-paiis; till each shell with the chicken, coat with tlu> beaten white of an e.ii'^, sprinkle l)i'ead-ci'umbs over them and bake in a modej'atcly hot oven. Garnish with parsley and serve hot. f%k I Ham Sandwiches. No. 1. Chop cold ham very line and mix with the yolks of beaten eg'^'s, a little mustard and pepper, spread on very thin slices of bread l^dtei-ed on the loaf ; trim oil" the crust and cut hito neat squares. \ Ham Sandwiches. No. 2. Grate a pound and a half of cold, boiled ham in a bowl, with a tablespoonful of pickle choi)ped line, a tablespoonful mustard and a little black pepper ; take six ounces of butter and beat soft. Add the ham. Have thin slices of bread and butter and spread the mixture on each side of each slice. w^r"" S^VNDAVICHKS. '208 S(iiiiliricln's. Slice coNI. I>(»ilc(l Ikiiii \tM'\' lliiii. coNcr willi Ficncli mus- tard aiul la\' Ix'twccii liiilld'cd lyrcad. Mi.Ci'd S((ii(lirivliv.s. Chop f'mt' cold ham, toii.iiiic and cliickrii : mix with ono pari of Hie mral hall" a cup oT mcllcd luitlcr, one lahlc- s[)oonrul nl' salad oil, one of niii>1ai'd, the powdci'cd yolks ol' two hai(l-l)oil('d (\u'ys, ;i liltlr p<'|)pt'r: s[)i'«'ad on thin hnt- tcL'cd l)i'cad. Grilled JldiH S(iHs. Grille one ()onnel of cohl, l)oiletl ton.uiie. Mix willi it a tabk'spoonful of nuistai'd, a little peppei-, tin* mashed yollc of a liard-l)oiled e,i:',n", two ounces of Imttei', one crated mitmeii'and t he juice of one lemon. Split and hultei' some nice li^i;"ht biscuit and s|H'ead the mixtni'c between, Sdndirh'fu's of Potted Ihililiit. Make bakiM;^' powder liiscuit, iar,i;'(^ in diame1(M', l>ut voi-y thill, s|)lit t Ikmu, spread one half witli l)iitt('r, the other with potted rabbit and place to.u'ether. Beefsteok Toast. Chop cold beefsteak and cold, boiled tonune very line, cook ill a little water : put: in cream, Hiicken with a hnnp of butter rolled in Hour, add one beaten e,-n-, salt and '-■^nTK^r. Pour over slices of buttered toast. i v, ill ' 1 i . i' ' 204 AVELSTI KAREBIT. Ii , Jfinii lUdls. Chop line cold. Itoilfd ham. add an i^'^ii; for cacli hall and a little lloni'. heat t (t.i;ct hei', make into halls and IVy in Jiot- Iddlcr. Welsh Rareh/f. Cut thin slices of hrcad. i-emoxc the crust iuid tonsl; Itiilleril and co\-ei' wit h thin slices of rich cheese: spread over a hltle made mustard and place on a dish in the oncm nut il 1 he cheese i« melled. 1 lien cut ins(pi;ire |)ieces of any size desired. Ser\e inmiediat ely on a \'ei'y hoi disli as il. will spoil hv standini;. Lmich Toast. V\\\ some hi-ead in thick slices, toast . hone some ancho- vies, lay half of one on each piece of toast . coxcr it with i^'rated cheese and chopped parsley, pour nudted i)u1ter ()\'ei' it. and t)ro\\ii in the dish in wiiicii it is to he sent to ne tat)l( Fomlee. Tal'ie two cups of sweet nulk, half a pound of l)utl(M\ four e.U'.ii's. one pound of cheese, a cpiart o\' stale hread-crmuhs. Cut the huttei-aiid (dieese into suuiil pieces and place tlu'iu in a howl witli tlie l)rea(l, on this i)our scaldin.i:' niillc. i\f\vv which add tlu' yolks well l)eaten and a little salt. ]\[ix well t<)*:-ether, cover and place on the hack of tlie stove, stir until it is all dissolved: then pour o\(>i' the whites of the (>i;';4s l>eaten to a frotli. Place in a t)uttered pudding'-disli and hake half an hour. Foiidns. Put a pint of wat(n' and a lump of hutter the size of ..u ep'^ into a sauce-pan; stir in as nuu-h coi'u tneal as will make a thick hattei', put on the tire and rook. Put in a mm HKKr omkij:'!' 205 l>o\\l. ;i(l(l li;ill' ;i |)(Miii(I dl Itiitlcr. ;i |t(iiin(l nl'iifnicd cht'cst' iiikI two c.i^'.u's, I)r;i1 iiiid ;i(l(l loiir more c.Li-Lrs. hrop oil siiKill lumps oil l)iill('n'(l [);ipi'i', l»;iU(' il in ;i (piirk oxen till a (Icliratr l)ro\\ii. To Make rolenfd. Put, a spoonl'iil of hiillci' in a (jMai'l of walcr, wcl coni incal wilhcold Asalci'. add soin(> salt and make it sniootli, tlion put it in the biiltncd watci-; let itoil. When cold ma kr into a l)all and let stand half an lioiir. t Ijcn cut in I liin slices, lay 1 hem in t lie hot tom of a deep di.>li so as to conci- it. put on it slices of cliec'se and on that bit., of I)iit1ef; tlieniuiisli cheese and biittei' iilit il t he disli is full ; put on the to|) tliin slices of ciieese and place in a dish in a (piicls ovon and hake. Beef Omelet. Three pounds of beef chopped line, tliree e,i;',i;'s heateil h^'lit , six ccack'ers rolled line, salt , pepper and sa.u'e to taste, with one ounce of melted hutler. ^lix and make into a loaf, puti a little Avalor and hi1s of hutter in the jian, invert a pan ovei' it . hast(> occasionally, bake \r]'y l)ro\\n ; when cold slice veiy thin and cat with brcjid and butter; !■•!' Hi \4- tH' ■ |i'*fiiiM; 20B SAlvADS. CHAPTER XVI. SALADS. For inakiii.ii'saliKls, always usetlic fi'«'shost olivo salad oil, if i1 cannot l»r oldaincd melted l)iill('i' is a ,i;"ootl substituU'. ¥ov cJiickt'ii salad use the oil Iroiii t lie to[) of the water in which the fowls were l)oile(l. It is hest to pick the moat IVoni the hoties, or cu< it with a knife. In [)rei)arin^" lliG dressinjH', ha\'e the ini;Tedients all of the vei'V host, powder the liai'd-hoiled e^^'ii's, either in a niorlar or In' inasliing Avith the l)ack of a silxcr spoon, adtl the seasonin,i;' to the e^\i;', then the oil. a few drops at a time, and lastly the vine^'nr. Vei^etahles used foi- salads are : asparag'us. cab- ba^-e, lettuce, celer\\ caidillower. watercress, tomatoes, cucumbers and potatoes. To crisp celei'y and othei- <4i'een ve,^-etal)les foi' salad, p\it in ice-water two hours before dressin.i;'. Salads sliould l)e sei-ved soon after ])reparini4". Stir vei4'etable salads as little as possible, and always witli a wooden foi'k oi" spoon. IVInch depends u])()n the manner in which salads are prepai'ed, and particular attention should be paid to the directioiis ^iven. h . Chicken Salad. No. 1. Take two lari^v boiled chickens, remove the skin and fat, cut the meat from the bones and put in a l)owl. Take three hard-boiled e,y,i;"s, put the yolks into a small bowl andnuish, add the yolks of two raw e.n'.u's, one teaspoonful of salt, a little cayenne pepper ; when well mixed, add a spoonful of CHICKKN SALAD. 207 viii(\i;';ii' :iii(l l)(';it : ;i