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COOKING, TOILET AND HOUSEHOLD RECIPES, Oe une aad
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MENUS, DINNER-GIVING, TABLE ETIQUETTE, ae
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THE WHOLE COMPRISING
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J, GomPREHENSIVE GYCLOPEDIA OF INFORMATION FOR THE HOME
: Mrs. F. Ig. GILLETTE aS
Ipuco ZIEMANN, dteWard of the White house
ia dBA __
T. B. JACKSON, PuBLISHER.
COPYRIGHT 1887 BY F. L. GILLETTE.
COPYRIGHT 1889 BY R.
T'o the
Wives of @ur Presidents,
Those Noble Women who have
(raced the White ‘louse,
And whose Names and Memories
Are dear to all Americans,
This Volume
[s affectionately dedicated
—BY THE AUTHUSs-
I le PONE MO TN ODO OD TO PEN RRM
PUBLISHERS’ PREFAGEE.
N presenting to the public the ‘White House Cook Book,” the publishers
believe they can justly claim that it more fully represents the progress and pres-
ent perfection of the culinary art than any previous work. In point of authorship,
it stands pre-eminent. Hugo Ziemann was at one time caterer for that Prince
Napoleon who was killed while fighting the Zulus in Africa. He was afterwards
steward of the famous Hotel Splendide in Paris. Later he conducted the cele-
brated Brunswick Cafe in New York, and still later he gave to the Hotel Richelieu,
in Chicago, a cuisine which won the applause of even the gourmets of foreign
lands. It was here that he laid the famous ‘“‘spread” to which the chiefs of the
warring factions of the Republican Convention sat down in June, 1888, and from
which they arose with asperities softened, differences harmonized, and victory
organized.
Mrs. F. L. Gillette is no less proficient and capable, having made a life-long
and thorough study of cookery and housekeeping, especially as adapted to the prac-
tical wants of average American homes.
The book has been prepared with great care. Tvery recipe has been tried
and tested, and can be relied upon as one of the best of its kind. It is comprehen-
sive, filling completely, it is believed, the requirements of housekeepers of all classes.
It embodies several original and commendable features, among which may be
mentioned the menus for the holidays and for one week in each month in the year,
thus covering all varieties of seasonable foods; the convenient classification and
arrangement of topics; the simplified method of explanation in preparing an article,
in the order of manipulation, thereby enabling the most inexperienced to clearly
comprehend it.
The subject of carving has been given a prominent place, not only because of
its special importance in a work of this kind, but particularly because it contains
entirely new and original designs, and is so far a departure from the usual mode of
treating the subject.
Interesting information is given concerning the White House; how its hospi-
tality is conducted, the menus served on special occasions, views of the interior,
portraits of all the ladies of the White House, ete.
Convenience has been studied in the make-up of the book. The type is large
and plain; it is sewed by patent flexible process, so that when opened it will not
close of itself, and it is bound’in enameled cloth, adapted for use in the kitchen.
Tur PUBLISHERS.
PAGE
Carving, : S . . ° . fs : : ° : : 3 ]
Soups, é 3 a : : g : i : 3 5 : eel
Fish, .. 3 x é a ‘ ; i , 3 : c is 3 4)
Shell Fish, : 5 ; 5 yi y - : : % F ‘ peel yp
Poultry and Game, . : 2 : : ; é 5 : : ; 70
Meats, ‘ y : a fi . $ ‘ d ‘ . 94
Mutton and ion, : , ; ‘4 5 £ : ‘ Aen Ge : 120
Pork, 5 : s 4 é ‘i ; E 5 s cae Arf
Sauces and Dees for Meats and Fish, 3 ‘ : A x : 138
Salads, . ; : : ; : : : : i f : . 149
Catsups, : : ‘ : é : ; : i : : ‘ ; 156
Pickles, . i 3 - : 3 = é A A i Saas}
Vegetables, . : 2 ; : ; P : : : : : 169
Macaroni, . 5 ~ 2 ; i : s f $ Fi AOD
Butter and Cheese, .- f ; - 5 3 z 5 5 3 194
Eggs, : : 2 : : : : 5 : i 5 : . 199
Omelets, : 4 3 3 a 5 If i : i : : : 203
Sandwiches, . ‘ 5 : ; ; s ‘ : = . 209
Bread, ‘ f Q ‘ . i y 3 5 211
Biscuits, Rolls, Mutt fins, ta wide 2 2 : ‘i : ; ; 221
Toast, A : ; = z i : j - ; . q 246
Cakes, if 5 a A i ! i ‘ - : 2 . 251
Pastry, Pies a Tarts, 3 : : ; : . : é : . © 284
Custards, Cream and Desserts, ; ; : i f ; . 805
Ice Cream and Ices, : ; Z 3 ‘ é : s E : 334
Dumplings and Puddings, . 5 - - : : ‘ : : . 3839
Sauces for Pudding, . i 3 s 3 ‘ : i ‘ f 371
Preserves, Jellies, etc, . 5 : ; i i i : E Seiie.
Canned Fruits, . 3 : 3 : : : : ‘ 3 389
Coloring for Fruit and Gotiserionery : 4 - : : : . 895
Confectionery, . : ; y ‘ : 3 2 ; : 397
Coffee, Tea and Beverages, — . ‘ i 5 ‘ 5 é : : . 408
Varieties of Seasonable Food. : : : : i 2 ; : ; : 421
Menus, L ‘ 4 3 : Y , 428
Management of State Dinners at b W hite Hou: jenn ‘ : s é é : 466
Prepar ations for the Sick, . : ; i : ; : : , : . 469
Suggestions in regard to Heatth,: 5 i : : 3 i i 8 ; : 479
Miscellaneous Recipes, 3 ; 4 Danmtse : : ; 5 : : . 498
Facts worth Knowing, 518
Toilet Recipes and Items, 528
French Words in Cooking, 537
Articles required for the Kitchen, 538
Dyeing or Coloring, : 54)
Small Points on Table Etiquette, 544
Dinner-giving, 548
Measures and W eights in or dinary 'y use, : : 552
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GOPYRIGHT 1688. BY R.S. PHALE 5)
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WHOMTE OWS
. White Rouse Cook Book.
CARVING.
Carving is one important acquisition in the routine of daily living, and all
should try to attain a knowledge or ability to do it well, and withal gracefully.
When carving use a chair slightly higher than the ordinary size, as if gives
a better purchase on the meat, and appears more graceful than when standing,
as is often quite necessary when carving a turkey, or a very large joint. More
depends on skill than strength. The platter should be placed opposite, and
sufficiently near to give perfect command of the article to be carved, the knife
of medium size, sharp with a keen edge. Commence by cutting the slices thin,
laying them carefully to one side of the platter, then afterwards placing the
desired amount on each guest’s plate, to be served in turn by the servant.
In carving fish, care should be taken to help it in perfect flakes; for if these
are broken the beauty of the fish is lost. The carver should acquaint himself
with the choicest parts and morsels; and to give each guest an equal share of
those tidbits should be his maxim. Steel knives and forks should on no account
be used in helping fish, as these are liable to impart a very disagreeable flavor.
A fish-trowel of silver or plated silver is the proper article to use.
Gravies should be sent to the table very hot, and in helping one to gravy or
melted butter, place it on a vacant side of the plate; not pour it over their meat,
fish or fowl, that they may use only as much as they like.
When serving fowls, or meat, accompanied with stuffing, the guests should
be asked if they would have a portion, as it is not every one to whom the flavor
of stuffing is agreeable; in filling their plates, avoid heaping one thing upon
another, as it makes a bad appearance.
A word about the care of carving knives: a fine steel knife should not come in
contact with intense heat, because it destroys its temper, and therefore impairs
its cutting qualities. Table carving knives should not be used in the kitchen,
either around the stove, or for cutting bread, meats, vegetables, etc.; a fine
whetstone should be kept for sharpening, and the knife cleaned carefully te
avoid dulling its edge, all of which is quite »ssential to successful carving.
Hip-QUARTER.
the porter-house and sirloin steaks.
tews and corned beef.
ws and pot roasts.
mode; also a prime
No. 1. Used for choice roasts,
No. 2. Rump, used for steaks, §
No. 3. Aitch-bone, used for boiling
No. 4. Buttock or round, used for s
poiling-piece.
No. 5. Mouse round, used for boilit
-pieces, ste
teaks, pot roasts, beef a la
ng and stewing.
hashes, etc.
No. 6. Shin or leg, used for soups,
a prime boiling piece,
No. 7. Thick flank, cut with under fat, is
and corned beef, pressed beef.
No. 8. Veiny piece, used for corned beef, dried beef.
No. 9. Thin flank, used for corned beef and boiling-pieces.
good for stews
ForE-QUARTER.
This is considered the primest piece for
No. 1¢. Five ribs called the fore-rib.
roasting; also makes the finest steaks.
No. 11. Four ribs, called the middle ribs, used for roasting.
No. 12. Chuck ribs, used for second q uality of roasts and steaks.
No. 13. Brisket, used for corned beef, stews, soups i
and spiced beef.
a ° "
No. 14. Shoulder-piece, used for stews, soups, pot-roasts, mince-meat, and hashes.
BEEF. 3
Nos. 15, 16. Neck, clod or sticking-piece, used for stocks, gravies, soups, mince-
pie meat, hashes, bologna sausages, etc.
No. 17. Shin or shank, used mostly for soups and stewing.
No. 18. Cheek.
The following is a classification of the qualities of meat, according to the
several joints of beef, when cut up.
First. Class.—Includes the sirloin with the kidney suet (1), the rump steak
piece (2), the forerib (11).
Second Class.—The buttock or round (4), the thick flank (7), the middle
ribs (11).
Third Class.—The aitch-bone (3), the mouse-round (5), the thin flank (8, 9),
the chuck (12), the shoulder piece (14), the brisket (13).
Fourth Class.—The clod, neck and sticking piece (15, 16.)
Fifth Class.—Shin or shank (17).
PTE HR ATET
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LOO
VEAL.
AliInD-QUARTER.
Loin, the choicest cuts used for roasts and chops.
No. 1.
No. 9. Fillet, used for roasts and cutlets.
No. 3. Loin,‘chump-end used for roasts and chops.
No. 4. The hind-knuckle or hock, used for stews, pot-pies, meat-pies.
ForE-QUARTER.
No. 5. Neck, best end used for roasts, stews and chops.
No. 6. Breast, best end used for roasting, stews and chops.
No. 7. Blade-bone, used for pot-roasts and baked dishes.
No. 8. Fore-knuckle, used for soups and stews.
No. 9. Breast, brisket-end used for baking, stews and pot-pies.
No. 10. Neck, scrag-end used for stews, broth, meat-pies, etc.
In cutting up veal, generally, the hind-quarter is divided in loin and leg, and
the fore-quarter into breast, neck and shoulder.
The Several Parts of a Moderately-sized, well-fed Calf, about eight weeks
old, are nearly of the following weights:—Loin and chump, 18 lbs; fillet, 12% lbs. ;
hind knuckle, 54 Ibs.; shoulder, 11 Ibs.; neck, 11 lbs.; breast, 9 ibs.; and fore-
knuckle, 5 lbs.; making.a total of 144 lbs. weight.
MUTTON. 5
MUTTON.
. Leg, used for roasts and for boiling.
. Shoulder, used for baked dishes and roasts.
. Loin, best end used for roasts, chops.
No. 4. Loin, chump end used for roasts and chops.
5. Rack, or rib chops, used for French chops, rib chops, either for trying or
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broiling; also used for choice stews.
No. 6. Breast, used for roast, baked dishes, stews, chops.
. Neck or scrag end, used for cutlets and stews and meat pies.
Nous: —_A gaddle of mutton or double loin is two loins cut off before the car-
case is split open down the back. French chops are a small rib chop, the end of
the bone trimmed off and the meat and fat cut away from the thin end, leaving
the round piece of meat attached to the larger end, which leaves the small rib-
A
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bone bare. Very tender and sweet.
Mutton is prime when cut from a carcase which has been fed out of doors,
and allowed to run upon the hillside; they are best when about three years old.
The fat will then be abundant, white and hard, the flesh juicy and firm, and of
a clear red color.
For mutton roasts, choose the shoulder, the saddle, or the loin or haunch.
The leg should be boiled. Almost any part will do for broth.
Lamb born in the middle of the winter, reared under shelter, and fed in a
great measure upon milk, then killed in the spring, is considered a great delicacy,
though lamb is good at a year old. Like all young animals, lamb ought to be
thoroughly cooked, or it is most unwholesome.
roasts and corned pork.
d baked dishes.
d dishes or chops.
1. Leg, used for smoked hams,
No, 2. Hind-loin, used for roasts, chops an
or ribs, used for roasts, bake
sed for roasts, chops, stews.
d for smoked shoulder, roasts and corned pork.
alt, and smoked bacon.
k or shin. The feet are
3. Fore-loin
No. 4. Spare-rib, u
No. 5. Shoulder, use
No. 6. Brisket and flank, used for pickling in s
The cheek is used for pickling in salt, also the shan
usually used for souse and jelly.
For family use, the leg is the most economical, that is when fresh, and the
loin the richest. The best pork is from carcases weighing from fifty to about
one hundred and twenty-five pounds. Pork isa white and close meat, and it
is almost impossible to over-roast pork or cook it too much; when underdone it
is exceedingly unwholesome.
No. 4.
No. 5.
VENISON 7
VENISON.
. Shoulder, used for roasting; it may be boned and stuffed, then afterwards
baked or roasted.
. Fore-loin, used for roasts and steaks.
. Haunch or loin, used for roasts, steaks, stews. The ribs cut close may be
used for soups. Good for pickling and making into smoked venison.
Breast, used for baking dishes, stewing. ;
Scrag or neck, used for soups.
The choice of venison should be judged by the fat, which, when the venison
is young, should be thick, clear and close, and the meat a very dark red. The
flesh of a female deer, about four years old, is the sweetest and best of venison.
Buck venison, which is in season from June to the end of September, is finer
than doe venison, which is in season from October to December. N either should
be dressed at any other time of year, and no meat requires so much care as
venison in killing, preserving, and dressing.
LS an
CAS aE os Ly
LENTIL TOI
LO ENT OTE TT TTY
SIRLOIN OF BEEF.
This choice roasting-piece should be cut with one good firm stroke from end
to end of the joint, at the upper part, in thin, long
of the line from 1 to 2, cutting across the grain, serving each guest with some
of the fat with the lean; this may be done by cutting a small thin slice from
o 6, through the tenderloin.
hich will be of great assistance in
, even slices in the direction
underneath the bone from 5 t
Another way of carving this piece, and w.
sert the knife just above the bone at the bottom, and run
m the bone at the bottom and end, thus leav-
g, thin slices the usual way. When the
d before it is cooked, it is laid upon
doing it well, is to in
sharply along, dividing the meat fro
ing it perfectly flat; then carve in lon
bone has been removed and the sirloin rolle
the platter on one end, and an even, thin slice is carved across the grain of the
upper surface.
Roast ribs should be carved in thin, even slices from the thick end towards
the thin in the same manner as the sirloin; this can be more easily and cleanly
done if the carving knife is first run along between the meat and the end and
rib-bones, thus leaving it free from bone to be cut into slices.
Tongue.—To carve this, it should be cut crosswise, the middle being the best;
cut in very thin slices, thereby improving its delicacy, making it more tempting;
as is the case of all well-carved meats. The root of the tongue is usually left
on the platter.
BREAST OF VEAT. >
BREAST OF VEAL.
This piece is quite similar to a fore-quarter of lamb after the shoulder has
been taken off. A breast of veal consists of two parts, the rib-bones and the
gristly brisket. These parts may be separated by sharply passing the carving
knife in the direction of the line from 1 to 2; and when they are entirely divided,
the rib bones should be carved in the direction of the line from 5 to 6, and the
brisket can be helped by cutting slices from 3 to 4.
The carver should ask the guests whether they have a preference for the
brisket or ribs; and if there be a sweetbread served with the dish, as is fre-
quently with this roast of veal, each person should receive a piece.
Though veal and lamb contain less nutrition than beef and mutton, in pro-
portion to their weight, they are often preferred to these latter meats on account
of their delicacy of texture and flavor. A whole breast of veal weighs from nine
to twelve pounds.
A FILLET OF VEAL.
A fillet of veal is one of the prime roasts of veal; it is taken from the leg above
the knuckle; a piece weighing from ten to twelve pounds is a good size and
requires about four hours for roasting. Before roasting, it is dressed with a
force meat or stuffing placed in the cavity from where the bone was taken out
and the flap tightly secured together with skewers; many bind it together with
tape.
To carve it, cut in even thin slices off from the whole of the upper part or
top, in the same manner as from a rolled roast of beef, as in the direction of
the figures 1 and 2; this gives the person served some of the dressing with each
slice of meat.
Veal is very unwholesome unless it is cooked thoroughly, and when roasted
should be of a rich brown color. Bacon, fried pork, sausage-balls, with greens
are among the accompaniments of roasted veal, also a cut lemon.
NECK OF VEAL. 2
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NECK OF VEAL.
The best end of a neck of veal makes a very good roasting-piece; it however
is composed of bone and ribs that make it quite difficult to carve, unless it is
done properly. To attempt to carve each chop and serve it, you would not only
place too large a piece upon the plate of the person you intend to serve; but you
would waste much time, and should the vertebree have not been removed by the
butcher, you would be compelled to exercise such a degree of strength that
would make one’s appearance very ungraceful, and possibly, too, throwing gravy
over your neighbor sitting next to you. The correct way to carve this roast is
to cut diagonally from figure 1 to 2, and help in slices of moderate thickness;
then it may be cut from 3 to 4, in order to separate the small bones ; divide and
serve them, having first inquired if they are desired.
This joint is usually sent to the table accompanied by bacon, ham, tongue, or
pickled pork on a separate dish and with a cut lemon on a plate. There are also
a number of sauces that are suitable with this roast.
CN iamci CHITA Lds tralia At ily r
.o¢ sheep from thre
LEG OF MUTTON.
+ from which most nourishment is obtained, is that
1d, and which have been fed on dry sweet
dark colored,
‘The best mutton, and tha
e to six years O
ts prime, the flesh being firm, juicy,
pastures; then mutton is in i
en mutton is two years old, the meat is
and full of the richest gravy. Wh
flabby, pale and savorless.
In carving a roasted leg, the best slices are found by cutting
in the direction from 1 to 2, and slices may be taken from either side.
om the broad end from 5 to 6, and the fat
and is
quite down to
‘the bone,
Some very good cuts are taken fr
on this ridge is very much liked by many. The cramp-bone is a delicacy,
obtained by cutting down to the bone at 4, and running the knife under it in
a semicircular direction to 3. The nearer the knuckle the drier the meat, but the
ander side contains the most finely grained meat, from which slices may be cut
tongthwise. When sent to the table a frill of paper around the knuckle will im-
prove its appearance.
FORE-QUARTER OF LAMB. 13
FORE-QUARTER OF LAMB.
The first cut to be made in carving a fore-quarter of lamb is to separate the
shoulder from the breast and ribs; this is done by passing a sharp carving knife
lightly around the dotted line as shown by the figures 3, 4, and 5, so as to cut
through the skin, and then, by raising with a little force the shoulder, into
which the fork should be firmly fixed, it will easily separate with just a little
more cutting with the knife; care should be taken not to cut away too much of
the meat from the breast when dividing the shoulder from it, as that would mar
its appearance. The shoulder may be placed upon a separate dish for con-
venience. The next process is to divide the ribs from the brisket by cutting
through the meat in the line from 1 to 2; then the ribs may be carved in the
direction of the line 6 to 7, and the brisket from 8 to 9. The carver should
always ascertain whether the guest prefers ribs, brisket or a piece of the shoulder.
%,
RCRA
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must be guided according as he desires to prac-
ne slices out of the prime part. Under the first
thin slices towards
The carver in cutting a ham
at once fi
tise economy, or have
mence at the knuckle end, and cut off
supposition, he will com
the thick and upper part of the ham.
To reach the choicer portion of the ham, the knife, which must be very sharp
and thin, should be carried quite down to the bone through the thick fat in the
direction of the line, from 1to2. The slices should be even and thin, cutting
both lean and fat together, always cutting down to the bone. Some cut a circu-
lar hole in the middle of a ham gradually enlarging it outwardly. Then again
many carve a ham by first cutting from 1 to 2, then across the other way from
304. Remove the skin after the ham is cooked and send to the table with
dots of dry pepper or dry mustard on the top, a tuft of fringed paper twisted
about the knuckle, and plenty of fresh parsley around the dish. This will always
ensure an inviting appearance.
Roast Pig.—The modern way of serving a pig is not to gend it to the table
whole, but have it carved partially by the cook; first, by dividing the shoulder
from the body; then the leg in the same manner, also separating the ribs into
convenient portions. The head may be divided and placed on the same plat-
ter. To be served as hot as possible.
A Spare Rib of Pork is carved by cutting slices from the fleshy part, after
which the bones should be disjointed and separated.
A leg of pork may be carved in the same manner as a ham.
HAUNCH OF VENISON, 15
HAUNCH OF VENISON.
A haunch of venison is the prime joint, and is carved very similar to almost
any roasted or boiled leg; it should be first cut crosswise down to the bone fol-
lowing the line from 1 to 2; then turn the platter with the knuckle farthest
from you, put in the point of the knife, and cut down as far as you can, in the
directions shown by the dotted lines from 8 to 4 then there can; be taken out as
many slices as is required on the right and left of this. Slices of venison should
be cut thin, and gravy given with them, but as there is a special sauce made
with red wine and currant jelly to accompany this meat, do not serve gravy
before asking the guest if he pleases to have any.
The fat of this meat is like mutton, apt to cool soon, and become hard and
disagreeable to the palate; it should therefore be served always on warm plates,
and the platter kept over a hot-water dish, or spirit lamp. Many cooks dish it
up with a white paper frill pined around the knuckle-bone.
A haunch of mutton is carved the same as a haunch of venison.
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TURKEY.
A tur] ey having been relieved from strings and skewers used in trussing
should be placed on the table with the head or neck at the carver’s right hand.
places the fork in the turkey, and does not remove it until the
First insert the fork firmly in the lower part of the breast,
just forward of fig. 2, then sever the legs and wings on both sides, if the whole
is to be carved, cutting neatly through the joint next to the body, letting these
parts lie on the platter. Next, cut downward from the breast from 2 to 3, as
meat as may be desired, placing the pieces neatly
legs and wings at the middle jomt,
An expert carver
whole is divided.
many even slices of the white
on one side of the platter. Now unjoint the
which can be done very skillfully by a little practice.
cavity of the turkey for dipping out the inside dressing, by cutting a piece from
the rear part 1, 1, called the apron. Consult the tastes of the guests as to which
part is preferred; if no choice is expressed, serve a portion of both light and dark
meat. One of the most delicate parts of the turkey, are two little muscles, ly-
ing in small dish-like cavities on each side of the back, alittle behind the leg
attachments; the next most delicate meat fills the cavities in the neck bone, and
next to this, that on the second joints. The lower part of the leg (or drum-
stick, as it is called) being hard, tough, and stringy is rarely ever helped to any
one, but allowed to remain on the dish.
Make am opening into ine
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ai iter—
ROAST GOOSE—FOWLS. 1
ROAST GOOSE.
To carve a goose, first begin by separating the leg from the body, by putting
the fork into the small end.of the limb, pressing it closely to the body, then
passing the knife under at 2, and turning the leg back as you cut through the
joint. To take off the wing, insert the fork in the small end of the pinion, and
press it close to the body; put the knife in at figure 1, and divide the joint.
When the legs and wings are off, the breast may be carved in long even slices,
as represented in the lines from 1 to 2. The back and lower side bones, as weil
as the two lower side bones by the wing, may be cut off; but the best pieces of
the goose are the breast and thighs, after being separated from the drum-sticks.
Serve a little of the dressing from the inside, by making a circular slice in the
apron at figure 8. A goose should never be over a year old; a tough goose is
very difficult to carve, and certainly most difficult to eat,
FOWLS.
First insert the knife between the leg and the body, and cut to the bone;
then turn the leg back with the fork, and if the fowl is tender the joint will give
away easily. The wing is broken off the same way, only dividing the joint with
the knife, in the direction from 1 to 2. The four quarters having been removed
in this way, take off the merry-thought and the neck-bones; these last are to be
removed by putting the knife in at figure 3 and 4, pressing it hard, when they
will break off from the part that sticks to the breast. To separate the breast
from the body of the fowl, cut through the tender ribs close to the breast, quite
down to the tail. Now turn the fowl over, back upwards; put the knife into
the bone midway between the neck and the rump, and on raising the lower end
it will separate readily. Turn now the rump from you, and take off very neatly
the two side-bones and the fowl is carved. In separating the thigh from the
drum-stick, the knife must be inserted exactly at the joint, for if not accurately
hit, some difficulty will be experienced to get them apart; this is easily acquired
by practice. There is no difference in carving roast and boiled fowls if full
grown; but in very young fowls, the breast is usually served whole; the wings
and breast are considered the best part, but in young ones the legs are the most
juicy. In the case of a capon or large fowl, slices may be cut off at the breast,
the same as carving a pheasant.
OE TE OTT a RT TTT NT re ere Rete
18 ROAST DUCK—PARTRIDGES.
ROAST DUCK.
arved in the same manner as a fowl, the legs and
When the duck is full size, carve it
© it in slices from the breast, beginning close to the
A young duckling may be ¢
wings being taken off first on either side.
like a goose; first cutting
wing and proceeding upward to
lines 1 to 2. An opening may be mai
by the dotted lines at number 3.
Some are fond of the feet, and when dressing the duck, these should be
Wild duck is highly esteemed by epicures;
me manner, the breast being
wards the breast bone, as is represented by the
de, by cutting out a circular slice as shown
neatly skinned and never removed.
it is trussed like a tame duck, and carved in the sa
the choicest part.
PARTRIDGES.
Partridges are generally cleaned and trussed the same way as a pheasant, but
the custom of cooking them with the heads on is going into disuse somewhat.
The usual way of carving them is similar to a pigeon, dividing it into two equal
parts. Another method is to cut it into three pieces, by severing a wing and
leg on either side from the body, by following the lines 1 to 2, thus making two
servings of those parts, leaving the breast\for a third plate. The third method
is to thrust back the body from the legs, and cut through the middle of the
breast, thus making four portions that may be served. Grouse and prairie-
chicken are carved from the breast when they are large, and quartered or
halved when of medium size.
PHEASANT—PIGEONS. 19
PHEASANT.
Place your fork firmly in the centre of the breast of this large game bird and
cut deep slices to the bone at figures 1 and 2; then take off the leg in the line
from 3 and 4 and the wing 3 and 5, severing both sides the same. In taking off
the wings, be careful not to cut too near the neck; if you do you will hit upon
the neck-bone, from which the wing must be separated. Pass the knife through
the line 6, and under the merry-thought towards the neck, which will detach it.
Cut the other parts as ina fowl. The breast, wings, and merry-thought of a
pheasant, are the most highly prized, although the legs are considered very
finely flavored. Pheasants are frequently roasted with the head left on; in that
case, when dressing them, bring the head round under the wing, and fix it on the
point of a skewer.
PIGEONS.
A very good way of carving these birds is to insert the knife at figure 1, and
cut. both ways to 2 and 3, when each portion may be divided into two pieces,
then served. Pigeons, if not too large, may be cut in halves, either across or
down the middle, cutting them into two equal parts; if young and small they
may be served entirely whole.
Tame pigeons should be cooked as soon as possible after they are killed, as
they very quickly lose their flavor. Wild pigeons, on the contrary, should hang
a day or two in a cool place before they are dressed. Oranges cut into halves
are used as a garnish for dishes of small birds, such as pigeons, quails, woodcock,
squabs, snipe, etc. These small birds are either served whole or split down the
back, making two servings.
DLAI IEE TOS IT, EO EID
+
——————
— ALMON.
20 MACKEREL BOILED §:
—— =>
MMT
ahead
MACKEREL.
The mackerel is one of the most beautiful of fish, being known by their
Tt sometimes attains to the length of twenty inches, but
silvery whiteness.
nor sixteen. inches long, and about
a ceed a
usually, when fully grown, 16 about fourtee
To carve a baked mackerel, first remove the head and
two pounds in weight.
hen split them down the back, so as
tail by cutting downward at 1 and 2;
to serve each person a part of each side piece.
small pieces and served with each piece of fish. Other whole fish may be carved
The fish is laid upon a little sauce or folded napkin, on
The roe should be divided in
in the same manner.
a hot dish, and garnished with parsley.
BOILED SALMON.
This fish is seldom sent to the table whole, being too large for any ordinary
sized family; the middle cut is considered the choicest to boil. To carve it, first
run the knife down and along the upper side of the fish from 1 to 2, then again
on the lower side from 3 to 4. Serve the thick part, cutting it lengthwise in
slices in the direction of the line from 1 to 2, and the thin part breadthwise, or
A slice of the thick with one of the thin, where
Care should be taken when carv-
in the direction from 5 to 6.
lies the fat, should be served to each guest.
ing not to break the flakes of the fish, as that impairs its appearance. The
flesh of the salmon is rich and delicious in flavor. Salmon is in season
from the first of February to the end of August.
Consommé, or Stock, forms the basis of all meat soups, and also of all princi-
pal sauces. It is, therefore, essential to the’ success of these culinary operations
to know the most complete and economical method of extracting from a certain.
quantity of meat the best possible stock or broth. Fresh uncooked beef makes
the best stock, with the addition of cracked bones, as the glutinous matter con-
tained in them renders it important that they should be boiled with the meat,
which adds to the strength and thickness of the soup. They are composed of
an earthy substance—to which they owe their solidity—of gelatine, and a fatty
fluid, something like marrow. Two ounces of them contain as much gelatine
as one pound of meat; but in them, this is so encased in the earthy substance,
that boiling water can dissolve only the surface of the whole bones, but by
breaking them they can be dissolved more. When there is an abundance of it,
it causes the stock, when cold, to become a jelly. The flesh of old animals
contains more flavor than the flesh of young ones. Brown meats contain more
flavor than white.
Mutton is too strong in flavor for good stock, while veal, although quite
glutinous, furnishes very little nutriment.
Some cooks use meat that has once been cooked; this renders little nourish-
ment and destroys the flavor. It might answer for ready soup, but for stock to
keep it is not as good, unless it should be roasted meats. Those contain higher
fragrant properties; so by putting the remains of roast meats in the stock-pot
you obtain a better flavor.
The shin bone is generally used, but the neck or “sticking piece,’ as the
butchers call it, contains more of the substance that you want to extract, makes
a stronger and more nutritious soup, than any other part of the animal. Meats
for soup should always be put on to cook in cold water, in a covered pot, and
allowed to simmer slowly for several hours, in order that the essence of the
meat may be drawn out thoroughly, and should be carefully skimmed to pre-
LENT AST PLAT
——_
RT TTT TL RT ET TET:
spoils the flavor. Never salt it
35 SOUPS.
vent it from becoming turbid, never allowed to boil fast at any time, and if more
water is needed, use boiling water from the tea-kettle; cold or lukewarm water
pefore the meat is tender (as that hardens and
pecially if the meat is to be eaten. Take off every parti-
and before the vegetables are put in.
to a pound of meat and bone, and a
toughens the meat), es
cle of scum as it rises,
Allow a little less than a quart of water
teaspoonful of salt. When done, strain through a colander. If for clear soups
strain again through a hair sieve, or fold a clean towel in a colander set over
an earthen bowl, or any dish large enough to hold the stock. As stated before,
stock is not as good when made entirely from cooked meats, but in a family
where it requires a large joint roasted every day, the bones and bits and under-
done pieces of beef, or the bony structure of turkey or chicken that has been
left from carving, bones of roasted poultry, these all assist in imparting a rich
dark color to soup, and would be sufficient, if stewed as above, to furnish a
family, without buying fresh meat for the purpose; still, with the addition of a
little fresh meat it would be more nutritious. In cold weather you can gather
them up for several days and put them to cook in cold water, and when done,
strain, and put aside until needed.
Soup will be as good the second day as the first if heated to the boiling
point. It should never be left in the pot, but should be turned into a dish or
shallow pan, and set aside to get cold. Never cover it up, as that will cause it
to turn sour very quickly.
Before heating a second time, remove all the fat from the top. If this be
melted in, the flavor of the soup will certainly be spoiled.
Thickened soups require nearly double the seasoning used for thin soups or
broth.
Coloring is used in some brown soups, the chief of which is brown burnt
‘sugar, which is known as caramel by French cooks.
Pounded spinach leaves give a fine green color to soup. Parsley, or the
green leaves of celery, put in soup will serve instead of spinach.
Pound a large handful of spinach in a mortar, then tie it in a cloth, and
wring out all the juice; put this in the soup you wish to color green, five min-
utes before taking it up.
Mock turtle, and sometimes veal and lamb soups, should be this color.
Ochras gives a green color to soup.
To color soup red, skin six red tomatoes, squeeze out the seeds and put them
into the soup with the other vegetables—or take the juice only as directed for
‘spinach.
SOUPS. 23.
For white soups, which are of veal, lamb or chicken, none but white vegeta-
bles are used; rice, pearl barley, vermicelli, or macaroni for thickening.
Grated carrot gives a fine amber color to soup; it must be put in as soon as
the soup is free from scum.
Hotel and private-house stock is quite different.
Hotels use meat in such large quantities, that there is always more or
less trimmings and bones of meat to add to fresh meats; that makes very
strong stock, which they use in most all soups and gravies and other made
dishes.
The meat from which soup has been made is good to serve cold thus: take
out all the bones, season with pepper and salt, and catsup, if liked, then chop
it small, tie it in a cloth, and lay it between two plates, with a weight on the
upper one: slice it thin for luncheon or supper; or make sandwiches of it; or
make a hash for breakfast; or make it into balls, with the addition of a little
wheat flour and an egg, and serve them fried in fat, or boil in the soup.
An agreeable flavor is sometimes imparted to soup by sticking some cloves
into the meat used for making stock; a few slices of onions fried very brown
in butter are nice; also flour browned by simply putting it into a saucepan over
the fire and stirring it constantly until it is a dark brown.
Clear soups must be perfectly transparent and thickened soups about the
consistence of cream. When soups and gravies are kept from day to day in. hot
weather, they should be warmed up every day, and put into fresh-scalded pans
or tureens, and placed in a cool cellar. In temperate weather, every other day
may be sufficient.
HERBS AND VEGETABLES USED IN SOUPS.
Of vegetables the principal ones are carrots, tomatoes, asparagus, green peas,
okra, macaroni, green corn, beans, rice, vermicelli, Scotch barley, pearl barley,
wheat flour, mushroom or mushroom catsup, parsnips, beet-root, turnips, leeks,
garlic, shalots and onions; sliced onions fried with butter and flour until they
are browned, then rubbed through a sieve, are excellent to heighten the color and
flavor of brown sauces and soups. The herbs usually used in soups are parsley,
common thyme, summer savory, knotted marjoram, and other seasonings such
as bay-leaves, tarragon, allspice, cinnamon, nutmeg, cloves, mace, black and
white pepper, red pepper, lemon-peel and juice, orange peel and juice. The
latter imparts a finer flavor and the acid much milder. These materials, with
wine, and the various catsups, combined in various proportions, are, with other
ingredients, made into almost an endless variety of excellent soups and gravies.
sms cteres
maT,
ES rctaspenaey teats eeacgaaart
SOUPS.
24
s that are intended for the principal part of a meal certainly ought not to
Ss
ay nded to give relish to some particular
be flavored like sauces. which are only inte
-dish.
STOCK.
shin of beef, or six pounds of knuckle of veal; any bones, trim-
Six pounds of
or fresh meat; one-quarter pound of lean bacon or ham, two
mings of poultry,
ounces of butter, two large onions, each stuck with cloves; one turnip, three
carrots, one head of celery, two ounces of salt, one-half teaspoonful of whole
pepper, one large blade of mace, one bunch of savory herbs except sage, four
quarts and one-half pint of cold water.
Cut up the meat and bacon, or ham, into pieces of about three inches
square; break the bones into small pieces, rub the butter on the bottom of the
stewpan; put in one-half a pint of water, the broken bones, then meat and all
Cover the stewpan, and place it on a sharp fire, occasionally
stirring its contents. When the bottom of the pan becomes covered with a pale,
jelly-like substance, add the four quarts of cold water, and simmer very gently
for five or six hours. As we have said before, do not let it boil quickly. When
nearly cooked, throw in a tablespoonful of salt to assist the scum to rise. Re-
move every particle of scum whilst it is doing, and strain it through, a fine hair
This stock will keep for many days in cold
other ingredients.
sieve; when cool remove all grease.
weather.
Stock is the basis of many of the soups afterwards mentioned, and this will
be found quite strong enough for ordinary purposes. Keep it in small jars, ina
cool place. It makes a good gravy for hash meats; one tablespoonful of it is
sufficient to impart a fine flavor to a dish of macaroni and various other dishes.
Good soups of various kinds are made from it at short notice; slice off a portion
of the jelly, add water, and whatever vegetables and thickening preferred. It is
best to partly cook the vegetables before adding to the stock, as much boiling
injures the flavoring of the soup.
hot.
Season and boil a few moments and serve
WHITE STOCK.
White stock is used in the preparation of white soups, and is made by boil-
ing six pounds of a knuckle of veal, cut up in small pieces, poultry trimmings,
and four slices of lean ham. Proceed according to directions given in ‘‘ Stock,”
above.
SOUPS, 25
TO CLARIFY STOCK.
Place the stock ina clean saucepan, set it over a brisk fire. When boiling, add
the white of one egg to each quart of stock, proceeding as follows: beat the
whites of the eggs up well in a little water; then add a little hot stock; beat to
a froth, and pour gradually into the pot; then beat the whole hard and long;
allow it to boil up once, and immediately remove and strain through a thin flan-
nel cloth.
BEEF SOUP.
Select a small shin of beef of moderate size, crack the bone in small pieces,
wash and place it in a kettle to boil, with five or six quarts of cold water. Let
it boil about two hours, or until it begins to get tender, then season it with a
tablespoonful of salt, and a teaspoonful of pepper; boil it one hour longer, then
add to it one carrot, two turnips, two tablespoonfuls of rice or pearl barley, one
head of celery and a teaspoonful of summer savory powdered fine; the vegetables
to be minced up in small pieces like dice. After these ingredients have boiled
a quarter of an hour, put in two potatoes cut up in small pieces; let it boil half
an hour longer, take the meat from the soup, and if intended to be served with
it, take out the bones and lay it closely and neatly on a dish, and garnish with
sprigs of parsley.
Serve made mustard and catsup with it. It is very nice pressed and eaten
cold with mustard and vinegar, or catsup. Four hours are required for making
this soup. Should any remain over the first day, it may be heated, with the
addition of a little boiling water, and served again. Some fancy a glass of brown
sherry added just before being served. Serve very hot.
VEAL SOUP. (Excellent.)
Put a knuckle of veal into three quarts of cold water, with a small quantity
of salt, and one small tablespoonful of uncooked rice. Boil slowly, hardly
above simmering, four hours, when the liquor should be reduced to half the
usual quantity; remove from the fire. Into the tureen put the yolk of one egg,
and stir well into it a teacupful of cream, or, in hot weather, new milk; add a
piece of butter the size of a hickory-nut; on this strain the soup, boiling hot,
stirring all the time. Just at the last, beat it well for a minute.
SCOTCH MUTTON BROTH.
Six pounds neck of mutton, three quarts water, five carrots, five turnips, two
onions, four tablespoonfuls barley, a little salt. Soak mutton in water for an_
26 SOUPS.
put it in stewpan with three quarts of water. As soon
for one and one-half hours Cut best
wo bones in each; take off nearly
hour, cut off scrag, and
as it boils, skim well, and then simmer
end of mutton into cutlets, dividing it with t
all fat before you put it into broth; skim the moment the meat boils, and every
ten minutes afterwards; add carrots, turnips and onions, all cut into two or three
pieces, then put them into soup soon enough to be thoroughly done; stir in bar-
ley; add salt to taste; let all stew together for three and one-half hours: about
one-half hour before sending it. to table, put in little chopped parsley and serve.
Cut the meat off the scrag into small pieces, and send it to table in the tureen
with the soup. The other half of the mutton should be served on a separate
dish, with whole turnips boiled and laid round it. Many persons are fond of
mutton that has been boiled in soup.
You may thicken the soup with rice or barley that has first been soaked in
cold water; or with green peas; or with young corn, cut down from the cob;
or with tomatoes scalded, peeled and cut into pieces.
GAME SOUP.
Two grouse or partridges, or, if you have neither, use a pair of rabbits; half
a pound of lean ham; two medium-sized onions; one pound of lean beef; fried
bread; butter for frying; pepper, salt, and two stalks of white celery cut into
inch lengths; three quarts of water.
Joint your game neatly; cut the ham and onicns into small pieces, and fry
all in butter to a light brown. Put into a soup-pot with the beef, cut into strips,
and a little pepper. Pour on the water; heat slowly, and stew gently two hours.
Take out the pieces of bird, and cover in a bowl; cook the soup an hour longer;
strain; cool; drop in the celery, and simmer ten minutes. Pour upon fried
bread in the tureen.
Venison soup made the same, with the addition of a tablespoonful of brown
flour wet into a paste with cold water, adding a tablespoonful of catsup, Worces-
tershire, or other pungent sauce, and a glass of Madeira or brown sherry.
CONSOMME SOUP.
Take good strong stock (see pages 21 and 24), remove all fat from the surface,
and for each quart of the stock allow the white and shell of one egg and a table-
spoontu ee yaaa Y :
ie 1 of water, well whipped together, Pour this mixture into a saucepan
containing the stock; place it over the fire and heat the contents gradually, stirring
often to prevent the egg from sticking to the bottom of the saucepan. Allow it to
SOUPS, 27
boil gently until the stock looks perfectly clear under the egg, which will rise and
float upon the surface in the form of a thick white scum. Now remove it and pour
it into a folded towel laid in a colander set over an earthen bowl, allowing it to run
through without moving or squeezing it. Season with more salt if needed, and
quickly serve very hot. This should be a clear amber color.
JULIENNE SOUP.
Cut carrots and turnips into quarter inch pieces the shape of dice; also celery
into thin slices. Cover them with boiling water; add a teaspoonful of salt, half a
teaspoonful pepper, and cook until soft. In another saucepan have two quarts of
boiling stock (see pages 21 and 24), to which add the cooked vegetables, the water
and more seasoning if necessary. Serve hot.
In the spring and summer season use asparagus, peas and string beans — alli cut
into small uniform thickness.
CREAM OF SPINACH.
Pick, wash and boil enough spinach to measure a pint, when cooked, chopped
and pounded into a soft paste. Put it into a stewpan with four ounces of fresh
butter, a little grated nutmeg, a teaspoonful of salt. Cook and stir it about ten
minutes. Add to this two quarts of strong stock (see pages 21 and 24); let boil up,
then rub it through a strainer. Set it over the fire again, and, when on the point of
boiling, mix with it a tablespoonful of butter, and a teaspoonful of granulated sugar.
CHICKEN CREAM SOUP.
An old chicken for soup is much the best. Cut it up into quarters, put it
into a soup kettle with half a pound of corned ham, and an onion; add four
quarts of cold water. Bring slowly to a gentle boil, and keep this up until the
liquid has diminished one-third, and the meat drops from the bones; then add
half a cup of rice. Season with salt, pepper, and a bunch of chopped parsley.
Cook slowly until the rice is tender, then the meat should be taken out.
Now, stir in two cups of rich milk thickened with a little flour. The chicken
could be fried in a spoonful of butter and a gravy made, reserving some of the
white part of the meat, chopping it and adding it to the soup.
PLAIN ECONOMICAL SOUP.
Take a cold roast-beef bone, pieces of beef-steak, the rack of a cold turkey or
chicken. Put them into a pot with three or four quarts of water, two carrots,
three turnips, one onion, a few cloves, pepper and salt. Boil the whole gently
28
four hours; then strain it th
they will all pass through. §
Mix one tablespoonful of flour wi
the whole ten minutes. Serve this soup with sippets of toast.
Sippets are bits of dry toast cut into a triangular form.
A seasonable dish about the holidays.
rough a colander, mashing the vegetables so that
kim off the fat, and return the soup to the pot.
th two of water, stir it into the soup and boil
OX-TAIL SOUP.
Two ox-tails, two slices of ham, one ounce of butter, two carrots, two turnips,
one leek, one head of celery, one bunch of savory herbs, pepper, a
three onions,
nfuls of catsup, one-half glass of port wine,
tablespoonful of salt, two tablespoo
three quarts of water.
Cut up the tails, separating them at the joints; wash them, and put
Cut the vegetables in slices and add them with
¢hem in a stewpan with the butter.
er a quick-fire till the
the herbs. Put in one-half pint of water, and stir it ov
Fill up the stewpan with water, and when boiling, add the salt.
gently for four hours, or until the tails are tender.
thicken with flour, and flavor with the
juices are drawn.
Skim well, and simmer very
Take them out, skim and strain the soup,
Put back the tails, simmer for five minutes and serve.
catsup and port wine.
p. Youshould begin to make it
Another way to make an appetizing ox-tail sou
the day before you wish to eat the soup. Take two tails, wash clean, and put
in a kettle with nearly a gallon of cold water; add a small handful of salt;
when the meat is well cooked, take out the bones. Let this stand in a cool
room, covered, and next day, about an hour and a half before dinner, skim off
the crust or cake of fat which has risen to the top. Add a little onion, carrot,
or any vegetables you choose, chopping them fine first, summer savory may
also be added.
CORN SOUP.
Cut the corn from the cob, and boil the cobs in water for at least an hour,
then add the grains, and boil until they are thoroughly done; put one dozen
ears of corn to a gallon of water, which will be reduced to three quarts by the
time the soup is done; then pour on a pint of new milk, two well-beaten eggs,
salt and pepper to your taste; continue the boiling a while longer, and stir in, to
season and thicken it a little, a tablespoonful of good butter rubbed up with two
tablespoonfuls of flour. Corn soup may also be made nicely with water in
which a pair of grown fowls have been boiled or parboiled, instead of having
plain water for the foundation.
es
SOUPS, 29
SPLIT PEA SOUP. No.1.
Wash well a pint of split peas and cover them well with cold water, adding
a third of a teaspoonful of soda; let them remain in it over night to swell. In
the morning put them in a kettle with a close fitting cover. Pour over them
three quarts of cold water, adding half a pound of lean ham or bacon cut into
slices or pieces; also a teaspoonful of salt and a little pepper, and some celery
chopped fine. When the soup begins to boil, skim the froth from the surface.
Cook slowly from three to four hours, stirring occasionally till the peas are all
dissolved, adding a little more boiling water to keep up the quantity as it boils
away. Strain through a colander, and leave out the meat. It should be quite
thick. Serve with small squares of toasted bread, cut up and added. If not
rich enough, add a small piece of butter.
CREAM OF ASPARAGUS.
For making two quarts of soup, use two bundles of fresh asparagus. Cut the
tops from oue of the bunches and cook them twenty minutes in salted water, enough
to cover them, Cook the remainder of the asparagus about twenty minutes in a quart
of stock or water. Cut an onion into thin slices and fry in three tablespoonfuls of
butter ten minutes, being careful not to scorch it; then add the asparagus that has
been boiled in the stock; cook this five minutes, stirring constantly; then add three
tablespoonfuls of dissolved flour, cook five minutes longer. Turn this mixture into
the boiling stock and boil twenty minutes. Rub through a sieve; add the milk and
cream and the asparagus heads. If water is used in place of stock, use all cream.
GREEN PEA SOUP.
Wash a small quarter of lamb in cold water, and put it into a saup-pot with
six quarts of cold water; add to it two tablespoonfuls of salt, and set it over a
moderate fire—let it. boil gently for two hours, then skim it clear; add a quart
of shelled peas, and a teaspoonful of pepper; cover it, and let it boil for half an
hour; then having scraped the skins from a quart of small young potatoes, add
them to the soup; cover the pot and let it boil for half an hour longer; work
quarter of a pound of butter and a dessert spoonful of flour together, and add
them to the soup ten or twelve minutes before taking it off the fire.
Serve the meat on a dish with parsley sauce over, and the soup in a tureen.
DRIED BEAN SOUP.
Put two quarts of dried white beans to soak the night before you make tke
soup, which should be put on as early in the day as possible.
SOUPS.
30
ean of fresh beef—the coarse pieces will do. Cut
them up, and put them into your soup-pot with the bones belonging to them,
(which should be broken in pieces, ) and a pound of lean bacon, cut very small,
If you have the remains of a piece of beef that has Boe roasted the day before,
and so much under-done that the juices remain in it, you may put it into the
pot and its bones along with it. Season the meat with pepper only, and pour
on it six quarts of water. Ag soon as it boils, take off the scum, and put in the
beans (having first drained them) and a head of celery cut ee or a table-
spoonful of pounded celery seed. Boil it slowly till the meat is gone to shreds,
and the beans all dissolved. Then strain it through a colander into the tureen,
and put into it small squares of toasted bread with the-crust cut off.
Take two pounds of the ]
TURTLE SOUP FROM BEANS.
Soak over night one quart of black beans; next day boil them in the proper
quantity of water, say a gallon, then dip the beans out of the pot and strain
them through a colander. Then return the flour of the beans, thus pressed, into
the pot in which they were boiled. Tie up in a thin cloth scme thyme, a tea-
spoonful of summer savory and parsley, and let it boil in the mixture. Adda
tablespoonful of cold butter, salt and pepper. Have ready four hard-boiled yoiks
of eggs quartered, and a few force meat balls; add this to the soup with a sliced
lemon, and half a glass of wine just before serving the soup.
This approaches so near in flavor to the real turtle soup that few are able to
distinguish the difference.
PHILADELPHIA PEPPER POT.
Put two pounds of tripe and four calves’ feet into the soup-pot and cover
them with cold water; add a red pepper, and boil closely until the calves’ feet
are boiled very tender; take out the meat, skim, the liquid, stir it, cut the tripe
into small pieces, and put it back into the liquid; if there is not enough liquid,
add boiling water; add half a teaspoonful of sweet marjoram, sweet basil, and
thyme, two sliced onions, sliced potatoes, salt. When the vegetabies have
boiled until almost tender, add a piece of butter rolled in flour, drop in some egg
balls, and boil fifteen minutes more. Take up and serve hot.
SQUIRREL SOUP.
Wash and quarter three or four good sized squirrels; put them on, with a
small tablespoonful of salt, directly after breakfast, in a gallon of cold water.
SOULS. 3!
Cover the pot close, and set it on the back part of the stove to simmer gently,
. not boil. Add vegetables just the same as you do in case of other meat soups
in the summer season, but especially good will you find corn, Irish potatoes,
tomatoes and Lima beans. Strain the soup through a coarse colander when the
meat has boiled to shreds, so as to get rid of the squirrel’s troublesome little
bones. Then return to the pot, and after boiling a while longer, thicken with a
piece of butter rubbed in flour. Celery and parsley leaves chopped up are also
considered an improvement by many. ‘Toast two slices of bread, cut them into
dice one half inch square, fry them in butter, put them into the bottom of
your tureen, and then pour the soup boiling hot upon them. Very good.
TOMATO SOUP. No.1.
Place in a kettle four pounds of beef. Pour over it one gallon of cold water.
Let the meat and water boil slowly for three hours, or until the liquid is reduced
to about one-half. Remove the meat and put into the broth a quart of tomatoes.
and one chopped onion; salt and pepper to taste. A teaspoonful of flour should
be dissolved and stirred in, then allowed to boil half an hour longer. Strain
and serve hot. Canned tomatoes, in place of fresh ones, may be used.
TOMATO SOUP. No.2.
Place over the fire a quart of peeled tomatoes, stew them soft with a pinch
of soda. Strain it so that no seeds remain, set it over the fire again, and add-a
quart of hot boiled milk; season with salt and pepper, a piece of butter the size
of an egg, add three tablespoonfuls of rolled cracker, and serve hot. Canned
tomatoes may be used in place of fresh ones.
TOMATO SOUP. No. 3,
Peel two quarts of tomatoes, boil them in a sauce-pan with an onion, and
other soup vegetables; strain and add a level tablespoonful of flour dissolved in
a third of a cup of melted butter; add pepper and salt. Serve very hot over
little squares of bread fried brown and crisp in butter.
An excellent addition to a cold meat lunch.
MULLAGATAWNY SOUP. (As made in India.)
Cut four onions, one carrot, two turnips, and one head of celery into three
quarts of liquor, in which one or two fowls have been boiled; keep it over a brisk
ELE EY LORELEI
fibres:
POP
SOUPS.
32
fire, till it boils, then place it on a corner of the fire, and let it simmer twenty min-
utes; add one tablespoonful of currie powder, and one tablespoonful of flour; mix
the whole well together, and let it boil three minutes; pass it through a colander;
serve with pieces of roast chicken in it; add boiled rice in a separate dish. It
ellow color, and not too thick. If you find it too thick, add a
must be of good y
of sugar. Half veal and half chicken an-
little boiling water and a teaspoonful
swers as well.
A dish of rice, to be served separately wi
put three pints of water in a sauce-pan and o
poil. Wash well, in three waters, half a pound of rice;
the boiling water in sauce-pan. After it has come to the boil
_Jet it boil twenty minutes; strain it through a colander,
in about two minutes
and pour over it two quarts of cold water. This will separate the grains of rice.
¢t enough to send
Put it back in the sauce-pan, and place it near the fire until ho
to the table. This is also the proper way to boil rice for curries. If these direc-
tions are strictly carried out every grain of the rice will separate, and be thor-
oughly cooked.
th this soup, must be thus prepared:
ne tablespoonful of salt; let this
strain it, and-put it into
which it will do
MOCK TURTLE SOUP, OF CALF’S HEAD.
Scald a well-cleansed calf’s head, remove the brain, tie it up in a cloth, and
boil an hour, or until the meat will easily slip from the bone; take out, save the
broth; cut. it in small, square pieces, and throw them into cold water; when
cool, put it in a stewpan, and cover with s¢me of the broth; let it boil until
quite tender, and set aside.
In another stewpan melt some butter, and in it put a quarter of a pound of
lean ham, cut small, with fine herbs to taste; also parsley and one onion; add
about a pint of the broth; let it simmer for two hours, and then dredge in a
small quantity of flour; now add the remainder of the broth, and a quarter bot-
tle of Madeira or sherry; let all stew quietly for ten minutes and rub it through
a medium sieve; add the calf’s head, season with a very little cayenne pepper, a
little salt, the juice of one lemon, 2nd if desired, a quarter teaspoonful pounded
mace and a dessert-spoon sugar.
Having previously prepared force-1aeat balls, add them to the soup, and five
minutes after serve hot.
GREEN TURTLE SOUP.
One turtle, two onions, a bunch of sweet herbs, juice of one lemon, five quarts
of water, a glass of Madeira.
ore,
SOUPS. 33
After removing the entrails, cut up the coarser parts of the turtle meat and
bones. Add four quarts of water, and stew four hours with the herbs, onions,
pepper and salt. Stew very slowly, do not let it cease boiling during this time.
At the end of four hours strain the soup, and add the finer parts of the turtle
and the green fat, which has been simmered one hour in two quarts of water.
Thicken with brown flour; return to the soup-pot, and simmer gently for an
hour longer. If there are eggs in the turtle, boil them in a separate vessel for
four hours, and throw into the soup before taking up. If not, put in force-meat
balls; then the juice of the lemon, and the wine; beat up at once and pour out.
Some cooks add the finer meat before straining, boiling all together five
hours; then strain, thicken, and put in the green: fat, cut into lumps an inch
long. This makes a handsomer soup than if the meat is left in.
Green turtle can now be purchased preserved in air-tight cans.
Force Meat Balls for the Above.—Six tablespoonfuls of turtle-meat chopped
very fine. Rub to a paste, with the yolk of two hard-boiled eggs, a tablespoon-
ful of butter, and, if convenient a little oyster liquor. Season with cayenne,
mace, and half a teaspoonful of white sugar and a pinch of salt. Bind all with
a well-beaten egg; shape into small balls; dip in egg, then powdered cracker;
fry in butter, and drop into the soup when it is served.
MACARONI SOUP.
To a rich beef or other soup, in which thereis no seasoning other than pep-
per or salt, take half a pound of small! pipe macaroni, boil it in clear water until
it is tender, then.drain it and cut it in pieces of an inch length; boil it for fifteen
minutes in the soup and serve.
TURKEY: SOUR.
Take the turkey bones and boil three-quarters of an hour in water enough to
cover them; add a little summer savory and celery chopped fine. Just before
serving, thicken with a little flour (browned), and season with pepper, salt,
and a small piece of butter. This is a cheap but good soup, using the remains of
cold turkey which might otherwise be thrown away.
GUMBO OR OKRA SOUP.
Fry out the fat of a slice of bacon or fat ham, drain it off, and in it fry the
slices of a large onion brown; scald, peel, and cut up two quarts fresh tomatoes,
when in season, (use canned tomatoes otherwise), and cut thin one quart okra;
3
SOUPS WITHOUT MEAT,
a little chopped parsley, in a stew-kettle with about
put them, together with
of any kind; cook slowly for three hours, season with
three quarts of hot broth
salt and pepper. Serve hot.
In chicken broth the same
of tomatoes, forms a chicken gumbo soup.
quantity of okra pods, used for thickening instead
TAPIOCA CREAM SOUP.
ck; one pint of cream or milk; one onion; two stalks
f tapioca; two cupfuls of cold water; one table-
e of mace; salt, pepper. Wash the tapioca and
Cook it and the stock together very gently for
small pieces, and put on to cook for
Strain on the tapioca and stock.
One quart of white sto
celery; one-third of a cupful o
spoonful of butter; a small piec
soak over night in cold water.
one hour. Cut the onion and celery into
twenty minutes with the milk and mace.
Season with salt and pepper, add butter, and serve.
Soups Without Meat.
ONION SOUP.
One quart of milk, six large onions, yolks of four eggs, three tablespoonfuls
of butter, a large one of flour, one cupful of cream, salt, pepper. Put the but-
ter inafrying pan. Cut the onions into thin slices and drop in the butter. Stir
until they begin to cook; then cover tight and set back where they will simmer,
but not burn, for half an hour. Now put the milk on to boil, and then add the
dry flour to the onions and stir constantly for three minutes over the fire; then
turn he mixture into the milk and cook fifteen minutes. Rub the soup through
a strainer, return to the fire, season with salt and pepper. Beat the yolks of the
eggs well, add the cream to them and stir into the soup. Cook ies minutes
stirring constantly. If you have no cream, use milk, in which case add a ee:
spoonful of butter at the same time. Pour over fried croutons in a soup tureen.
This is a refreshing dish when one is fatigued.
WINTER VEGETABLE SOUP.
op ae ae slice three turnips and three carrots, and peel three onions, and
a - a : oy little nese: until a light yellow; add a bunch of celery and three
eeks cut in pieces; stir and fry all the ingredients for six minutes;
rte
SOUPS WITHOUT MEAT, 39
when fried, add one clove of garlic, two stalks of parsley, two cloves, salt, pep-
per and a little grated nutmeg; cover with three quarts of water and simmer
for three hours, taking off the scum carefully. Strain and use. Croutons,
vermicelli, Italian pastes, or rice may be added.
VERMICELLI SOUP.
Swell quarter of a pound of vermicelli in a quart of warm water, then add it to
a good beef, veal, lamb, or chicken soup or broth, with quarter of a pound of
sweet butter; let the soup boil for fifteen minutes after it is added.
SWISS WHITE SOUP.
A sufficient quantity of broth for six people; boil it; beat up three eggs well,
two spoonfuls of flour, one cup milk; pour these gradually through a sieve into
the boiling; soup salt and pepper.
SPRING VEGETABLE SOUP.
Half pint green peas, two shredded lettuces, one onion, a small bunch of
parsley, two ounces butter, the yolks of three eggs, one pint of water, one anda
half quarts of soup stock. Put in a stewpan the lettuce, onion, parsley and but-
ter, with one pint of water, and let them simmer till tender. Season with
salt and pepper. When done strain off the vegetables, and put two-thirds of
the liquor with the stock. Beat up the yolks of the eggs with the other third,
toss it over the fire, and at the moment of serving add this with the vegetables
to the strained-off soup.
CELERY SOUP.
Celery soup may be made with white stock. Cut down the white of half a
dozen heads of celery into little pieces and boil it in four pints of white stock,
with a quarter of a pound of lean ham and two ounces of butter. Simmer gently
for a full hour, then strain through a sieve, return the liquor to the pan, and
stir in a few spoonfuls of cream with great care. Serve with toasted bread and,
if liked, thicken with a little flour. Season to taste.
IRISH POTATO SOUP.
Peel and boil eight medium-sized potatoes with a large onion, sliced, some
- herbs, salt and pepper; press all through a colander; then thin it with rich milk
and add a lump of butter, more seasoning, if necessary; let it heat well and
serve hot.
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SOUPS WITHOUT MEAT,
PEA SOUP.
as into five quarts of water; boil for four hours; then
add three or four large onions, two heads of celery, a carrot, two turnips, all cut
Season with pepper and galt. Boil two hours longer, and if the
e water. Strain through a colander and stir in
Serve hot, with small pieces of toasted bread
Put a quart of dried pe
up rather fine.
soup becomes too thick add mor
a tablespoonful of cold butter.
placed in the bottom of the tureen.
NOODLES FOR SOUP.
g¢ light, add a pinch of salt, and flour enough to make a very
Beat up one eg
stiff dough; roll out very thin, like thin pie crust, dredge with flour to keep from
Let it remain on the bread board to dry for an hour or more; then
sticking.
Begin at the end and slice it
roll it up into a tight scroll, like a sheet of music.
into slips as thin as straws. After all are cut, mix them lightly together, and
to prevent them sticking, keep them floured a little until you are ready to drop
them into your soup, which should be done shortly before dinner, for if boiled
too long they will go to pieces.
FORCE MEAT BALLS FOR SOUP.
One cupful of cooked veal or fowl meat, minced; mix with this a handful of
fine bread-crumbs, the yolks of four hard-boiled eggs rubbed smooth together
with a tablespoon of milk; season with pepper and salt; add a half teaspoon of
flour, and bind all together with two beaten eggs; the hands to be well floured,
and the mixture to be made into little balls the size of a nutmeg, drop into the
soup about twenty minutes before serving.
EGG BALLS FOR SOUP.
Take the yolks of six hard-boiled eggs and half a tablespoonful of wheat
flour, rub them smooth with the yolks of two raw eggs and a teaspoonful of
salt; mix all well together; make it in balls, and drop them into the boiling soup
afew minutes before taking it up.
Used in green turtle soup.
EGG DUMPLINGS FOR SOUP.
To half a pint of milk put two well-beaten eggs, and as much wheat flour as
will make a smooth, rather thick batter free from lumps; drop this batter, a
tablespoonful at a time, into boiling soup.
SOUPS WITHOUT MEAT, 37
Another mode.—One cupful of sour cream and one cupful of sour milk, three
eggs, well beaten, whites and yolks separately; one teaspoonful of salt, one level
teaspoonful of soda, dissolved in a spoonful of water, and enough flour added to
make a very stiff batter. To be dropped by spoonfuls into the broth and boiled
twenty minutes, or until no raw dough shows on the outside.
SUET DUMPLINGS FOR SOUP.
Three cups of sifted flour in which three teaspoonfuls of baking powder have
oeen sifted; one cup of finely chopped suet, well rubbed into the flour, with a
teaspoonful of salt. Wet all with sweet milk to make a dough as stiff as bis-
cuit. Make into small balls as large as peaches, well floured. Drop into the
soup three-quarters of an hour before being served. This requires steady boil-
ing, being closely covered, and the cover not t» be removed until taken up to serve.
A very good form of pot-pie.
SOYER’S RECIPE FOR FORCE MEATS.
Take 14 lbs. of lean veal from the fillet, and cut it in long thin slices; scrape
with a knife till nothing but the fibre remains; put it in a mortar, pound it 10
minutes, or until in a purée; pass it through a wire sieve (use the remainder in
stock); then take 1 lb. of good fresh beef suet, which skin, shred, and chop
very fine; put it ina mortar and pound it; then add 6 oz. of panada (that is,
bread soaked in milk, and boiled till nearly dry) with the suet; pound them well
together, and add the veal; season with 1 teaspoonful of salt, 4 teaspoonful of
pepper, 4 that of nutmeg; work all well together; then add 4 eggs by degrees,
continually pounding the contents of the mortar. When well mixed, take a
small piece in a spoon, and poach it in some boiling water; and if it is delicate,
firm, and of a good flavor, it is ready for use.
CROUTONS FOR SOUP.
In a frying pan have the depth of an inch of boiling fat; also have prepared
slices of stale bread, cut up into little half-inch squares; drop into the frying
pan enough of these bits of bread to cover the surface of the fat. When
browned, remove with a skimmer and drain; add to the hot soup and serve.
Some prefer them prepared in this manner:
Take very thin slices of bread, butter them well; cut them up into little
squares three fourths of an inch thick, place them in a baking pan, buttered
‘side up, and brown in a quick oven.
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38 SOUPS WITHOUT MEAT.
FISH STOCK.
re with a good sized
me sliced tomatoes, then add as many different
4—oysters, clams, smelts, pawns, crabs, shrimps,
ll together, until the onions are well browned;
alt and pepper, and sufficient water to make
as cooked for half an hour pound it
Place a saucepan over the fi piece of sweet butter, and a
sliced onion; put into that so
kinds of small fish as you can ge
and all kinds of pan-fish; cook a
then add a bunch of sweet herbs, s
stock. After this h
the required amount of
hen strain and cook again until it jellies.
with a wooden pestle, t
FISH SOUP.
clean it thoroughly, put it over the fire with a suffi-
cient quantity of water, allowing for each pound of fish one quart of water;
add an onion cut fine, and a bunch of sweet herbs. When the fish is cooked,
and is quite tasteless, strain all through a colander, return to the fire, add some
butter, salt and pepper to taste. A small tablespoonful of Worcestershire sauce
may be added if liked. Served with small squares of fried bread and thin
slices of lemon.
Select a large, fine fish,
LOBSTER SOUP, OR BISQUE.
pounds of veal boiled slowly in as
Have ready a good broth made of three
It must then be
much water as will cover it, till the meat is reduced to shreds.
well strained.
Having boiled one fine middle-sized lobster, extract all the meat from the
body and claws. Bruise part of the coral in a mortar, and also an equal quan-
Mix them well together. Add mace, cayenne, salt and
tity of the meat.
the mixture with the
pepper, and make them up into force-meat balls, binding
yolk of an egg slightly beaten.
Take three quarts of the veal broth, and put into it the meat of the lobster
cut into mouthfuls. Boil it together about twenty minutes. Then thicken it
with the remaining coral (which you must first rub through a sieve), and add
the force meat balls and a little butter rolled in flour. Simmer it gently for ten
minutes but do not let it come to a boil, as that will injure the color. Serve with
small dice of bread fried brown in butter.
OYSTER SOUP. No. I.
Two quarts of oysters, one quart of milk, two tablespoonfuls of butter, one
teacupful of hot water; pepper, salt.
SOUPS WITHOUT MEAT, 39
Strain all the liquor from the oysters; add the water, and heat. When near
the boil, add the seasoning, then the oysters. Cook about five minutes from
the time they begin to simmer, until they ‘‘ruffle.’’ Stir in the butter, cook one
minute, and pour into the tureen. Stir in the boiling milk, and send to table.
Some prefer all water in place of milk.
OYSTER SOUP. No 2)
Scald one gallon of oysters in their own liquor. Add one quart of rich milk
to the liquor, and when it comes to a boil, skim out the oysters and set aside.
Add the yolks of four eggs, two good tablespoonfuls of butter, and one of flour,
all mixed well together, but in this order—first, the milk, then, after beating
the eggs, add a little of the hot liquor to them gradually, and stir them rapidly
into the soup. Lastly, add the butter and whatever seasoning you fancy besides
plain pepper and salt, which must both be put in to taste with caution. Celery salt
most persons like extremely; others would prefer a little marjoram and thyme;
others, again, mace and a bit of onion. Use your own discretion in this regard.
CLAM SOUP. (French Style.)
Mince two dozen hard-shell clams very fine. Fry half a minced onion in an
ounce of butter; add to it a pint of hot water, a pinch of mace, four cloves, one
allspice and six whole pepper corns. Boil fifteen minutes and strain into a
sauce-pan; add the chopped clams and a pint of clam-juice or hot water; simmer
slowly two hours; strain and rub the pulp through a sieve into the liquid.
Return it to the sauce-pan and keep it lukewarm. Boil three half pints of milk
in a sauce-pan (previously wet with cold water, which prevents burning) and
whisk it into the soup. Dissolve a teaspoonful of flour in cold milk, add it to the
soup, taste for seasoning; heat it gently to near the boiling point; pour it into a
tureen previously heated with hot water, and serve with or without pieces of
fried bread—called croutons in kitchen French.
CLAM SOUP.
Twenty-five clams chopped fine. Put over the fire the liquor that was
drained from them, and a cup of water; add the chopped clams, and boil half
an hour; then season to taste with pepper and salt and a piece of butter as large
as an egg; boil up again and add one quart of milk boiling hot, stir in a table-
spoon of flour made to a cream with a little cold milk, or two crackers rolled
fine. Some like a little mace and lemon juice in the seasoning.
pa
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The usual custom among professional cooks is to entirely immerse the article
to be cooked in boiling fat, but from inconvenience most households use the
half-frying method of frying in a small amount of fat ina frying-pan. For the
first method a shallow iron frying-kettle, large at the top and small at the bottom,
is best to use. The fat should half fill the kettle, or an amount sufficient to float
whatever is to be fried; the heat of the fat should get to such a degree that,
when a piece of bread or a teaspoonful of the batter is dropped in it, it will
become brown almost instantly, but should not be so hot as to burn the fat.
Some cooks say that the fat should be smoking, but my experience is, that is a
mistake, as that soon ruins the fat. As soon as it begins to smoke it should be
removed a little to one side, and still be kept at the boiling point. If fritters,
crullers, croquettes, etc., are dropped into fat that is too not, it crusts over the
outside before the inside has fully risen, making a heavy hard article, and also
ruining the fat, giving it a burnt flavor.
Many French cooks prefer beef fat or suet to lard for frymg purposes, con-
sidering it more wholesome and digestible, does not impart as much flavor, or
adhere or soak into the article cooked as pork fat.
Tn families of any size, where there is much cooking required, there are
enough drippings and fat remnants from roasts of beef, skimmings from the
soup-kettle, with the addition of occasionally a pound of suet from the market,
to amply supply the need. All such remnants and skimmings should be clarified
about twice a week, by boiling them all together in water. When the fat is all
melted, it should be strained with the water and set aside to cool. After the fat
on the top has hardened, lift the cake from the water on which it lies, scrape off
all the dark particles from the bottom, then melt over again the fat; while hot
strain into a small clean stone jar or bright tin pail, and then it is ready for use.
Always after frying anything, the fat should stand until it settles and has cooled
somewhat; then turn off carefully so as to leave it clear from the sediment that
settles at the bottom.
LISH, AI
Refined cotton-seed oil is now being adopted by most professional cooks in
hotels, restaurants, and many private households for culinary purposes, and will
doubtless in future supersede animal fats, especially for frying, it being quite as
delicate a medium as frying with olive oil. It is now sold by leading grocers,
put up in packages of two and four quarts.
The second mode of frying, using a frying-pan with a small quantity of fat
or grease, to be done properly, should in the first place have the frying-pan hot
over the fire, and the fat in it actually boiling before the article to be cooked is
placed in it, the intense heat quickly searing up the pores of the article and
forming a brown crust on the lower side, then turning over and browning the
other the same way.
still, there is another mode of frying; the process is somewhat similar to
broiling, the hot frying-pan or spider replacing the hot fire. To do this cor-
rectly, a thick bottom frying-pan should be used. Place it over the fire, and
when it is so hot that it will siss, oil over the bottom of the pan with a piece of
suet, that is if the meat is all lean; if not, it is not necessary to grease the
bottom of the pan. Lay in the meat quite flat, and brown it quickly, first on one
side then on the other; when sufficiently cooked, dish on a hot platter and season
the same as broiled meats.
Fish.
In selecting fish, choose those only in which the eye is full and prominent,
the flesh thick and firm, the scales bright and fins stiff. They should be thor-
oughly cleaned before cooking. ‘
The usual modes of cooking fish are boiled, baked, broiled, fried and occa-
sionally stewed. Steaming fish is much superior to boiling, but the ordinary
conveniences in private houses do not admit of the possibility of enjoying this
delicate way of cooking it. Large fish are generally boiled, medium-sized ones
baked or boiled, the smaller kinds fried or broiled. Very large fish, such as cod,
halibut, etc., are cut in steaks or slices for frying or broiling. The heads of some
fish, as the cod, halibut, etc., are considered tidbits by. many. Small fish, or
pan fish, as they are usually called, are served without the heads, with the
exception of brook-trouts and smelts; these are usually cooked whole, with the
head on. Bake fish slowly, basting often with butter and water. Salmon is
considered the most nutritious of all fish. When boiling fish, by adding a little
vinegar and salt to the water, it seasons and prevents the nutriment from being
drawn out; the vinegar acting on the water hardens the water.
RBRIS
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DS Ey AEMEM ES
FISH.
Fill the fish with a nicely prepared stuffing of rolled cracker or stale breag
crumbs, seasoned with butter, pepper; salt, Baee? and any ones promace herbs
fancied; sew up; wrap in a well-floured cloth, tied closely ee twine, and boil
The garnishes for boiled fish are: For turbot, fried smelts; for other
emon or sliced boiled egg. Do not use the
ooking fish, for other food, or they will
or steam.
boiled fish, parsley, sliced beets, |
knives, spoons, etc., that are used in ©
be apt to impart a fishy flavor.
Fish to be boiled should be put into cold water and set on the fire to cook
very gently, or the outside will break before the inner part is done. Unless
the fish are small, they should never be put into warm water; nor should water,
either hot or cold, be poured on to the fish, as it is liable to break the skin: if it
should be necessary to add a little water while the fish is cooking, it ought to be
poured in gently at the side of the vessel.
Fish to be broiled should lie, after they, are dressed, for two or three hours,
with their inside well sprinkled with salt and pepper.
Salt fish should be soaked in water before boiling, according to the time it
has been in salt. When it is hard and dry, it will require thirty-six hours soak-
ing before it is dressed, and the water must be changed three or four times,
When fish is not very salt, twenty-four hours, or even one night, will suffice.
When frying fish the fire must be hot enough to bring the fat to such a
degree of heat as to sear the surface and make it impervious to the fat, and at
the same time seal up the rich juices. As soon as the fish is browned by this
sudden application of heat, the pan may be moved to a cooler place on the stove,
that the process may be finished more slowly.
Fat in which fish has been fried is just as good to use again for the same
purpose, but it should be kept by itself and not be put to any other use.
TO FRY FISH.
Most of the smaller fish (generally termed pan-fish) are usually fried. Clean
well, cut off the head, and, if quite large, cut: out the backbone, and slice the
body crosswise into five or six pieces; season with salt and pepper. Dip in
Indian meal or wheat flour, or in beaten egg, and roll in bread or fine cracker
crumbs—trout and perch should not be dipped in meal; put into a thick bot-
tomed iron frying-pan, the flesh side down, with hot lard or drippings; fry
slowly, turning when lightly browned. The following method may be deemed
preferable: Dredge the pieces with flour; brush them over with beaten egg; roll
in bread crumbs, and fry in hot lard or drippings sufficient to cover, the same
THE WHITE HOUSE KITCHEN
FISH, 43
as frying crullers If the fat is very hot, the fish will fry without absorbing it,
and it will be palatably cooked. When browned on one side, turn it over in the
fat and brown the other, draining when done. This is a particularly good way
to fry slices of large fish. Serve with tomato sauce;.garnish with slices of lemon.
PAN FISH.
Place them in a thick bottom frying-pan with heads all one way. Fill the
spaces with smaller fish. When they are fried quite brown and ready to turn,
put a dinner plate over them, drain off the fat; then invert the pan, and they
will be left unbroken on the plate. Put the lard back into the pan, and when
hot slip back the fish. When the other side is brown, drain, turn on a plate as
before, and slip them on a warm platter, to be sent to the table. Leaving the
heads on and the fish a crispy-brown, in perfect shape, improves the appearance
if not the flavor. Garnish with slices of lemon.
—BHotel Lafayette, Philadelphia.
BAKED PICKEREL.
Carefully clean and wipe the fish, and lay in a dripping-pan with enough hot
water to prevent scorching. A perforated sheet of tin, fitting loosely, or several
muffin rings may be used to keep it off the bottom. Lay it in a circle on its.
belly, head and tail touching, and tied, or as directed in note on fish; bake
slowly, basting often with butter and water. When done, have ready a cup of
sweet,cream or rich milk to which a few spoons of hot water has been added;
stir in two large spoons of melted butter and a little chopped parsley; heat all
by setting the cup in boiling water; add the gravy from the dripping-pan, and
let it boil up once; place the fish in a hot dish, and pour over it the sauce. Or
an egg sauce may be made with drawn butter; stir in the yolk of an egg quickly,
and then a teaspoon of chopped parsley. It can be stuffed or not, just as you
please.
BOILED SALMON.
The middle slice of salmon is the best. Sew up neatly in a mosquito-net
bag, and boil a quarter of an hour to the pound in hot salted water. When done,
unwrap with care, and lay upon a hot dish, taking care not to break it. Have
ready a large cupful of drawn butter, very rich, in which has been stirred a
tablespoonful of minced parsley and the juice of a lemon. Pour half upon the
salmon, and serve the rest in a boat. Garnish with parsley and sliced eggs.
FISH.
BROILED SALMON.
oan inch and a half thick, dry them in a cloth, season
Gut slices from an inch t
fted flour, and broil on a gridiron rubbed
with salt and pepper, dredge them in si
with suet.
Another mode.—Cut the slices one inch thick, and season them with pepper
and salt; butter a sheet of white paper, lay each slice on a separate piece, envelope
them in it with their ends twisted; broil gently over a clear fire, and serve with
anchovy or caper sauce. When higher seasoning is required, add a few chopped
herbs and a little spice.
FRESH SALMON FRIED.
arters of an inch thick, dredge them with flour, or dip
Cut the slices three-qu
This mode answers for all fish
them in egg and crumbs,—fry a light brown.
cut into steaks. Season well with salt and pepper.
SALMON AND CAPER SAUCE.
Two slices of salmon, one-quarter pound butter, one-half teaspoonful of
chopped parsley, one shalot; salt and pepper to taste.
Lay the salmon in a baking-dish, place pieces of butter over it and
add the other ingredients, rubbing a little of the seasoning into the fish; place it
in the oven and baste it frequently; when done, take it out and drain for a
minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon
dressed in this way, with tomato sauce, is very delicious.
BROILED SALT SALMON OR OTHER SALT FISH.
Soak salmon in tepid or cold water twenty-four hours, changing water sev-
eral times, or let stand under faucet of running water. Tf in a hurry or desiring
a very salt relish, it may do to soak a short time, having water warm, and
changing, parboiling slightly. At the hour wanted, broil sharply. Season to
suit taste, covering with butter. This recipe will answer for all kinds of salt fish.
PICKLED SALMON.
Take a fine, fresh salmon, and having cleaned it, cut it into large pieces, and
sara ea : :
boil itin salted water as if for eating. Then drain it, wrap it in a dry cloth, and
set it in a cold place till next day. Then make the pickle, which must be in
FISH, 45
proportion to the quantity of fish. To one quart of the water in which the
salmon was boiled, allow two quarts of the best vinegar, one ounce of whole
black pepper, one nutmeg gratcd and a dozen blades of mace. Boil all these
together in a kettle closely covered to prevent the flavor from evaporating.
When the vinegar thus prepared is quite cold, pour it over the salmon, and put
on the top a tablespoonful of sweet oil, which will make it keep the longer.
Cover it closely, put it in a dry, cool place, and it will be good for many
months. This is the nicest way of preserving salmon, and is approved by all
who have tried it.
SMOKED SALMON.
Smoked salmon to be broiled should be put upon the gridiron first, with the
flesh side to the fire.
Smoked salmon is very nice when shaved like smoked beef, and served with
coffee or tea.
FRICASSEE SALMON.
This way of cooking fresh salmon is a pleasant change from the ordinary
modes of cooking it: Cut one and one-half pounds of salmon into pieces one
inch square; put the pieces in a stewpan with half a cupful of water, a little
salt, a little white pepper, one clove, one blade of mace, three pieces of sugar,
one shalot and a heaping teaspoonful of mustard mixed smoothly with half a
teacupful of vinegar. Let this boil up once and add six tomatoes peeled and
cut into tiny pieces, a few sprigs of parsley finely minced, and one wineglassful
of sherry. Let all simmer gently for three-quarters of an hour. Serve very
hot, and garnish with dry toast cut in triangular pieces. This dish is good, very
cold, for luncheon or breakfast.
SALMON PATTIES.
Cut cold cooked salmon into dice. Heat about a pint of the dice in half a
pint of cream. Season to taste with cayenne pepper and salt. Till the shells
and serve. Cold cooked fish of any kind may be made into patties in this way.
Use any fish sauce you choose—all are equally good.
FISH AND OYSTER PIE.
Any remains of cold fish, such as cod or haddock, 2 dozen oysters, pepper and
salt to taste, bread-crumbs sufficient for the quantity of fish; 4 teaspoonful of
grated nutmeg, 1 teaspoonful of finely chopped parsley.
CREE EES CBE Lila SLE LEED A re ——— .
ODE LEE
46 FISH.
Clear the fish from the bones, and put a layer of it in a pie-dish, which
alt; then a layer of bread-crumbs, oysters, nutmeg,
t this till the dish is quite full. You may form a
which should be browned, or puff-paste, which
aid in cross-bars over the fish, with a line
sprinkle with pepper and s
and chopped parsley. Repea
covering either of bread -crumbs,
should be cut off into long strips, and |
of the paste first laid round the edge. Before putting on the top, pour in some
made melted butter, or a little thin white sauce, and the oyster-liquor, and bake.
Time.—It of cooked fish, $ hour; if made of fresh fish and puff-paste, ? hour.
STEAMED FISH.
Secure the tail of the fish in its mouth, the body in a circle; pour over it
half a pint of vinegar, seasoned with pepper and salt; let it stand an hour in a
cool place; pour off the vinegar, and put it in a steamer over boiling water, and
steam twenty minutes, or longer for large fish. When the meat easily separates
from the bone itis done. Drain well, and serve on a very clean white napkin,
neatly folded and placed on the platter; decorate the napkin around the fish with
sprigs of curled parsley, or with fanciful beet cuttings, or alternately with
both.
TO BROIL A SHAD.
Split and wash the shad, and afterwards dry it in a cloth. Season it with
salt and pepper. Have ready a bed of clear, bright coals. Grease your gridiron
well, and as soon as it is hot, lay the shad upon it, the flesh side down; cover
with a dripping-pan and broil it for about a quarter of an hour, or more, accord-
ing to the thickness. Butter it well, and send it to the table. Covering it while
broiling gives it a more delicious flavor.
BAKED SHAD.
Many people are of the opinion that the very best method of cooking a shad
is to bake it. Stuff it with bread-crumbs, salt, pepper, butter and parsley, and
mix this up with the beaten yolk of egg; fill the fish with it, and sew it up or
fasten a string around it. Pour over it a little water and some butter, and bake
as you would afowl. A shad will require from an hour to an hour and a
quarter to bake. Garnish with slices of lemon, water cresses, etc.
Dressing for Baked Shad.—Boil up the gravy in which the shad was baked,
put in a large tablespoonful of catsup, a tablespoonful of brown flour which
has been wet with cold water, the juice of a lemon, and a glass of sherry or Ma-
deira wine. Serve in a sauce boat.
FISH,
TO COOK A SHAD ROE.
Drop into boiling water, and cook gently for twenty minutes; then take from
the fire, and drain. Butter a tin plate, and lay the drained roe upon it. Dredge
well with salt and pepper, and spread soft butter over it; then dredge thickly
with flour. Cook in the oven for half an hour, basting frequently with salt,
pepper, flour, butter and water.
TO COOK SHAD ROE. (Another Way.)
Hirst partly boil them in a small covered pan, take out and season them with
salt, a little pepper, dredge with flour and fry as any fish.
BOILED BASS.
After thoroughly cleaning it place in a saucepan with enough water to cover it;
add two tablespoonfuls of salt; set the saucepan over the fire, and when it has boiled
about five minutes try to pull out one of the fins; if it loosens easily from the body
carefully take the fish out of the water, lay it on a platter, surround it with half a
dozen hard-boiled eggs, and serve it with a sauce.
BOILED BLUEFISH.
Boiled the same as Bass.
BAKED BLUEFISH.
Baked the same as Baked Shad—see page 46.
FRIED EELS.
After cleaning the eels well, cut them in pieces two inches long; wash them
and wipe them dry; roll them in wheat flour or rolled cracker, and fry as di-
rected for other fish, in hot lard or beef dripping, salted. They should be
browned all over and thoroughly done.
Eels are sometimes dipped in batter and then fried, or into egg and bread
crumbs. Serve with crisped parsley.
SHEEPSHEAD WITH DRAWN BUTTER.
Select a medium-sized fish, clean it thoroughly, and rub a little salt over it;
wrap it in a cloth and put it in a steamer; place this over a pot of fast-boiling
water and steam one hour; then lay it whole upon a hot side-dish, garnish with
48 FISH.
tufts of parsley and slices of lemon, and serve with drawn butter, prepared as
follows: Take two ounces of butter and roll it into small balls, dredge these
with flour; put one-fourth of them in a sauce-pan, and as they begin to melt,
whisk them; add the remainder, one at a time, until thoroughly smooth; while
stirring, add a tablespoonful of lemon juice, half a tablespoonful of chopped pars-
ley; pour into a hot sauce boat, and serve.
BAKED WHITE FISH.
Thoroughly clean the fish; cut off the head or not, as preferred; cut out the
backbone from the head to within two inches of the tail, and stuff with the fol-
lowing: Soak stale bread in water, squeeze dry; cut in pieces a large onion, fry
in butter, chop fine; add the bread, two ounces of butter, salt, pepper and a lit-
tle parsley or sage; heat through, and when taken off the fire, add the yolks of
two well-beaten eggs; stuff the fish rather full, sew up with fine twine, and
wrap with several coils of white tape. Rub the fish over slightly with butter;
just cover the bottom of a baking pan with hot water, and place the fish in it,
standing back upward, and bent in the form of an! Serve with the following
dressing: Reduce the yolks of two hard-boiled eggs to a smooth paste with two
tablespoonfuls good salad oil; stir in half a teaspoon English mustard, and add
pepper and vinegar to taste.
HALIBUT BOILED.
The cut next to the tail-piece is the best to boil. Rub a little salt over it,
soak it for fifteen minutes in vinegar and cold water, then wash it and scrape
it until quite clean; tie it in a cloth, and boil slowly over a moderate fire, allow-
ing seven minutes boiling to each pound of fish; when it is half cooked, turn it
over in the pot; serve with drawn butter or egg sauce.
Boiled halibut minced with boiled potatoes, and a little butter and milk, makes
an excellent breakfast dish.
STEAMED HALIBUT.
Select a three-pound piece of white halibut, cover it with a cloth and place it
in a steamer; set the steamer over a pot of fast-boiling water and steam two
hours: place it on a hot dish surrounded with.a border of parsley, and serve with
ege-sauce.
FISH,
FRIED HALIBUT. No.1.
Select choice, firm slices from this large and delicate-looking fish, and, after
carefully washing and drying with a soft towel, with a sharp knife take off the
skin. Beat up two eggs, and roll out some brittle crackers upon the kneading
board until they are as fine as dust. Dip each slice into the beaten egg, then
into the cracker crumbs, (after you have salted and peppered the fish), and place
them in a hot frying-pan half full of boiling lard, in which a little butter has
been added to make the fish brown nicely; turn and brown both sides, remove
from the frying-pan and drain. Serve hot.
FRIED HALIBUT. No. 2.
First fry a few thin slices of salt pork until brown in an iron frying-pan;
then take it up on a hot platter, and keep it warm until the halibut is fried.
After washing and drying two pounds of sliced halibut, sprinkle it with salt and
pepper, dredge it well with flour, put it into the hot pork-drippings and fry
brown on both sides; then serve the pork with the fish.
Halibut broiled in slices is a very good way of cooking it, broiled the same as
Spanish mackerel.
BAKED HALIBUT.
Take a nice piece of halibut weighing five or six pounds, and lay it in salt
water for two hours. Wipe it dry and score the outer skin. Set it in a drip-
ping-pan in a moderate hot oven, and bake an hour, basting often with butter
and water heated together in a sauce-pan or tin cup. When a fork will pene-
trate it easily, it is done. It should be a fine, brown color. Take the gravy in
the dripping-pan, add a little boiling water should there not be enough, stir in
a tablespoonful of walnut catsup, a teaspoonful of Worcestershire sauce, the
juice of a lemon, and thicken with brown flour, previously wet with cold water.
Boil up once and put in a sauce boat.
HALIBUT BROILED.
Broil the same as other fish, upon a buttered gridiron, over a clear fire, first
seasoning with salt and pepper, placed on a hot dish when done, buttered well
and cover closely.
FRIED BROOK TROUT.
These delicate fish are usually fried, and form a delightful breakfast or sup-
per dish. Clean, wash and dry the fish, split them to the tail, salt and pepper
4
fo ta en RTI AT
RSEICES
SLES E OT
50 FISH,
them, and flour them nicely. If you use lard instead of the fat of fried galt
pork, put in a piece of butter to prevent their sticking, and wach causes them
to brown nicely. Let the fat be hot, fry quickly to a delicate brown. They
should be sufficiently browned on one side before turning on the other side.
They are nice served with slices of fried pork, fried crisp. Lay them side by
side on a heated platter, garnish and send hot to the table. They are often
cooked and served with their heads on.
FRIED SMELTS.
Fried with their heads on the same as brook trout. Many think that they
make a much better appearance as a dish when cooked whole with the heads
on, and nicely garnished for the table.
BOILED WHITE FISH.
Taken from Mrs. A. W. Ferry’s Cook Book, Mackinac, 1824. The most deli-
cate mode of cooking white fish. Prepare the fish as for broiling, laying it open;
put it into a dripping-pan with the back down; nearly cover with water; to one
fish two tablespoonfuls of galt; cover tightly and simmer (not boil) one-half
hour. Dress with gravy, a little butter and pepper, and garnish with hard-
boiled eggs. ,
BAKED WHITE FISH. (Bordeaux Sauce.)
Clean and stuff the fish. Put it in a baking-pan and add a liberal quantity
of butter, previously rolled in flour, to the fish. Put in the pan half a pint of
claret, and bake for an hour and a quarter. Remove the fish and strain the
gravy; add to the latter a gill more of claret, a teaspoonful of brown flour
and a pinch of cayenne, and serve with the fish.
—Plankington House, Milwaukee.
BAKED SALMON TROUT.
This deliciously flavored game-fish is baked precisely as shad or white fish,
but should be accompanied with cream gravy to make it perfect. It should be
baked slowly, basting often with butter and water. When done, have ready in
a sauce-pan a cup of cream, diluted with a few spoonfuls of hot water, for fear
it might clot in heating, in which have been stirred cautiously two tablespoon-
fuls of melted butter, a scant tablespoonful of flour, and a little chopped parsley.
Heat this in a vessel set within another of boiling water, add the gravy from the
FISH. 51
dripping-pan, boil up once to thicken, and when the trout is laid on a suitable
hot dish, pour this sauce around it. Garnish with sprigs of parsley.
This same fish boiled, served with the same cream gravy, (with the exception
of the fish gravy,) is the proper way to cook it.
TO BAKE SMELTS.
Wash and dry them thoroughly in a cloth, and arrange them nicely in a flat
baking-dish; the pan should be buttered, also the fish; season with salt and pep-
per, and cover with bread or cracker-crumbs. Place a piece of butter over each.
Bake for fifteen or twenty minutes. Garnish with fried parsley and cut lemon.
BROILED SPANISH MACKEREL.
Split the fish down the back, take out the back bone, wash it in cold water,
dry it with a clean dry cloth, sprinkle it lightly with salt and lay it on a but-
tered gridiron, over a clear fire, with the flesh side downward, until it begins to
brown; then turn the other side. Have ready a mixture of two tablespoonfuls
of butter melted, a tablespoonful of lemon juice, a teaspoonful of salt, some pep-
per. Dish up the fish hot from the gridiron on a hot dish, turn over the mix-
ture and serve it while hot.
Broiled Spanish mackerel is excellent with other fish sauces. Boiled Spanish
mackerel is also very fine with most of the fish sauces, more especially “* Matre
d’ Hotel Sauce.”’
BOILED SALT MACKEREL.
Wash and clean off all the brine and salt; put it to soak with the meat side
down, in cold water over night; in the morning rinse it in one or two waters.
Wrap each up in a cloth and put it into a kettle with considerable water, which
should be cold; cook about thirty minutes. Take it carefully from the cloth,
take out the back bones and pour over a little melted butter and cream; adda
light sprinkle of pepper. Or make a cream sauce like the following:
Heat a small cup of milk to scalding. Stir into it a teaspoonful of corn-starch
wet up with a little water. When this thickens, add two tablespoonfuls of butter,
pepper, salt, and chopped parsley, to taste. Beat an egg light, pour the sauce
gradually over it, put the mixture again over the fire, and stir one minute, not
more. Pour upon the fish, and serve it with some slices of lemon, or a few
sprigs of parsley or' water-cresses, on the dish as a garnish.
HUTT TGR:
a i as gh re
| Aur stiediascaiasdaaccae maa
. teacupful of sweet cream, or rich milk, and a little pepper;
52 FISH.
BAKED SALT MACKEREL.
e mackerel have soaked over night, put them in a pan and pour on
Let them stand a couple of minutes, then drain
few lumps of butter; pour on a half
set in the oven and
When th
boiling water enough to cover. :
them off, and put them in the pan with a
let it bake a little until brown.
FRIED SALT MACKEREL.
any salt mackerel as required; wash and cleanse them well, then
day in cold water, changing them every two hours; then
put them into fresh water just before retiring. In the morning drain off the
water, wipe them dry, roll thera in flour, and fry in a little butter on a hot thick-
bottom frying-pan. Serve with a little melted butter poured over, and garnish
with a little parsley.
Select as m
put them to soak all
BOILED FRESH MACKEREL.
Fresh mackerel are cooked in water salted, and a little vinegar added; with
this exception they can be served in the same way as the salt mackerel.
Broiled ones are very nice with the same cream sauce, or you can substitute ege
sauce.
POTTED FRESH FISH.
After the fish has laid in salt water six hours, take it out, and to every six
pounds of fish take one-quarter cupful each of salt, black pepper and cinnamon,
one eighth cupful of allspice, and one teaspoonful of cloves.
Cut the fish in pieces and put into a half gallon stone baking-jar, first a layer
of fish, then the spices, flour, and then spread a thin layer of butter on, and con-
tinue so until the dish is full. Fill the jar with equal parts of vinegar and water,
cover with tightly fitting lid, so that the steam cannot escape; bake five hours,
remove from the oven, and when it is cold, it is to be cut in slices and served.
This is a tea or lunch dish.
SCALLOPED CRABS.
Put the crabs into a kettle of boiling water, and throw in a handful of salt.
Boil from twenty minutes to half an hour. Take them from the water when
done and pick out all the meat; be careful not to break the shell. To a pint of
meat put a little salt and pepper; taste, and if not enough add more, a little at a
FISH. 53
time, till suited. Grate in a very little nutmeg, and add one spoonful of cracker or
bread-crumbs, two eggs well beaten, and two tablespoonfuls of butter (even full):
stir all well together; wash the shells clean, and fill each shell full of the mix-
ture; sprinkle crumbs over the top and moisten with the liquor; set in the oven
till of a nice brown; a few minutes will do it. Send to the table hot, arranged
on large dishes. They are eaten at breakfast or supper.
FISH IN WHITE SAUCE.
Flake up cold boiled halibut and set the plate into the steamer, that the fish
may heat without drying. Boil the bones and skin of the fish with a slice of
onion and a very small piece of red pepper; a bit of this the size of a kernel of
coffee will make the sauce quite as hot as most persons like it. Boil this stock
down to half a pint; thicken with one teaspoonful of butter and one teaspoonful
of flour, mixed together. Add one drop of extract of almond. Pour this sauce
over your halibut and stick bits of parsley over it.
FRESH STURGEON STEAK MARINADE.
Take one slice of sturgeon two inches thick; let it stand in hot water five
minutes; drain; put it in a bowl and add a gill of vinegar, two tablespoonfuls of
melted butter, half a teaspoonful of salt, a saltspoonful of black pepper, and the
juice of half a lemon; let it stand six hours, turning it occasionally; drain and
dry on a napkin; dip it in egg; roll in bread:crumbs, and fry, or rather boil, in
very hot fat. Beat up the yolks of two raw eggs, add a teaspoonful of French
mustard, and, by degrees, half of the marinade, to make a smooth sauce, which
serve with the fish.
POTTED FISH.
Take out the backbone of the fish; for one weighing two pounds take a table-
spoonful of allspice and cloves mixed; these spices should be put into little bags
of not too thick muslin; put sufficient salt directly upon each fish; then roll in
a cloth, over which sprinkle a little cayenne pepper; put alternate layers of fish,
spice and sage in an earthern jar; cover with the best cider vinegar; cover the
jar closely with a plate, and over this put a covering of dough, rolled out to
twice the thickness of pie crust. Make the edges of paste, to adhere closely to
the sides of the jar, so as to make it air-tight. Put the jar into a pot of cold
water and let it boil from three to five hours, according to quantity. Ready
when cold.
C1SH,
54 ELS
MAYONNAISE FISH.
Take a pound or so of cold poiled fish (halibut, rock, or cod), not chop, but
cut, into pieces an inch in length. Mix ina bowl a dressing as follows: The
yolk of four boiled eggs rubbed to a smooth paste with salad oil or butter; add
to these salt, pepper, mustard, two teaspoonfuls of white sugar, and, lastly,
six tablespoonfuls of vinegar. Beat the mixture until light, and just before
pouring it over the fish, stir in lightly the frothed white of a raw egg. Serve
the fish in a glass dish, with half the dressing stirred in with it. Spread the
remainder over the top, and lay lettuce leaves (from the core of the head of let.
tuce) around the edges, to be eaten with, it.
FISH CHOWDER. (Rhode Island.)
Fry five or six slices of fat pork crisp in the bottom of the pot you are to
make your chowder in; take them out and chop them into small pieces, put them
back into the bottom of the pot with their own gravy. (This is much better
than having the slices whole.)
Cut four pounds of fresh cod or sea-bass into pieces two inches square, and
lay enough of these on the pork to cover it. Follow with a layer of chopped
onions, a little parsley; summer savory and pepper, either black or cayenne.
Then a layer of split Boston, or butter, or whole cream crackers, which have
been soaked in warm water until moistened through, but not ready to break.
Above this put a layer of pork, and repeat the order given above—onions, sea-
soning, (not too much), crackers and pork, until your materials are exhausted.
Let the topmost layer be buttered’ crackers well soaked. Pour in enongh co
water to barely cover all. Cover the pot, stew gently for an hour, watching
that the water does not sink too low. Should it leave the upper layer exposed
replenish cautiously from the boiling tea-kettle. When the chowder is thoroughly
done, take out with a perforated skimmer and put into a tureen. Thicken the
gravy with a tablespoonful of flour and about the same quantity of butter; boil
up and pour over the chowder. Serve sliced lemon, pickles and stewed toma-
toes with it, that the guests may add if they like.
ou
=|
CODFISH BALLS.
Take a pint bowl of codfish picked very fine, two pint bowls of whole raw
peeled potatoes, sliced thickly; put them together in plenty of cold water and
boil until the potatoes are thoroughly cooked; remove from the fire, and drain
off all the water. Mash them with the potato masher, add a piece of butter the
FISH, 55
size of an egg, one well-beaten egg, and three spoonfuls of cream or rich milk,
Flour your hands and make into balls or cakes. Put an ounce each of buttes
and lard into a frying pan; when hot, put in the balls and fry a nice brown. Do
not freshen the fish before boiling with the potatoes. Many cooks fry them in a
quantity of lard similar to boiled doughnuts.
STEWED CODFISH. (Salt.)
Take a thick, white piece of salt codfish, lay it in cold water for a few min-
utes to soften it a little, enough to render it more easily to be picked up. Shred
it in very small bits, put it over the fire in a stew-pan with cold water; let it
come to a boil, turn off this water carefully, and add a pint of milk to the fish,
or more according to quantity. Set it over the fire again and let it boil slowly
about three minutes, now add a good-sized piece of butter, a shake of pepper
and a thickening of a tablespoonful of flour in enough cold milk to make a cream.
Stew five minutes longer, and just before serving stir in two well-beaten eggs.
The eggs are an addition that could be dispensed with, however, as it is very
good without them. An excellent breakfast dish.
CODFISH A LA MODE.
Pick up a teacupful of salt codfish very fine, and freshen—the dessicated is
nice to use; two cups mashed potatoes, one pint cream or milk, two well-beaten
eggs, half a cup butter, salt and pepper; mix; bake in an earthen baking dish
from twenty to twenty-five minutes; serve in the same dish, placed on a small
platter, covered with a fine napkin.
BOILED FRESH COD.
Sew up the piece of fish in thin cloth, fitted to shape; boil in salted water
(boiling from the first), allowing about fifteen minutes to the pound. Carefully
unwrap, and pour over it warm oyster sauce. A whole one boiled the same.
— Hotel Brighton.
SCALLOPED FISH.
Pick any cold fresh fish, or salt codfish, left from the dinner, into fine bits,
carefully removing all the bones.
Take a pint of milk in a suitable dish, and place it in a sauce-pan of boiling
water; put into it a few slices of onion, cut very fine, a sprig of parsley minced
fine, add a piece of butter as large as an egg, a pinch of salt, a sprinkle of white
pepper, then stir in two tablespoonfuls of corn-starch, or flour, rubbed in a little
cold milk; let all boil up and remove from the fire. Take a dish you wish to
inde)
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56
serve it in, butter the sides and bottom. Put first a layer of the minced fish,
then a layer of the cream, then sprinkle over that gomte cracker or bread-crumbs,
then a layer of fish again, and so on, until the dish is full; fee cracker or
st on the top, to prevent the milk from. scorching.
bread-crumbs la :
ay to use up cold fish, making a nice breakfast dish, or
This is a very good w
a, side-dish for dinner.
FISH FRITTERS.
t codfish, pick it up very fine, put it into a sauce-pan, with
plenty of cold water; bring it to a boil, turn off the water, and add another of
cold water; let this boil with the fish about fifteen minutes, very slowly; strain
oft this water, making the fish quite dry, and set aside to cool. Inthe meantime,
stir up a batter of a pint of milk, four eggs, a pinch of salt, one large teaspoon-
enough to make thicker than batter cakes. Stir
Take a piece of sal
ful of baking powder in flour,
in the fish and fry like any fritters. Very fine accompaniment to a good break-
fast.
BOILED SALT CODFISH. (New England Style).
Cut the fish into square pieces, cover with cold water, set on the back part of
the stove; when hot, pour off water and cover again with cold water; let it
stand about four hours and simmer, not boil; put the fish on a platter, then
cover with a drawn-butter gravy, and serve. Many cooks prefer soaking the
fish over night.
BOILED CODFISH AND OYSTER SAUCE.
Lay the fish in cold salted water half an hour before it is time to cook it, then
voll it in a clean cloth dredged with flour; sew up the edges in such a manner
as to envelope the fish entirely, yet have but one thickness of cloth over any
part. Put the fish into boiling water, slightly salted; add a few whole cloves
and peppers and a bit of lemon peel; pull gently on the fins, and when they come
out easily the fish is done. Arrange neatly on a folded napkin, garnish and
serve with oyster sauce. Take six oysters to every pound of fish and scald
(blanch) them in a half-pint of hot oyster liquor; take out the oysters and add to
the liquor, salt, pepper, a bit of mace and an ounce of butter; whip into it a gill
of milk containing half of a teaspoonful of flour. Simmer a moment; add
the oysters, and send to table in a sauce-boat. Egg sauce is good with this fish.
BAKED CODFISH.
If salt fish, soak, boil and pick the fish, the same as for fish-balls. Add an
equal quantity of mashed potatoes, or cold, boiled, chopped potatoes, a large
SHELL-FISH. 57
piece of butter, and warm milk enough to make it quite soft. Put it into a but
tered dish, rub butter over the top, shake over a little sifted flour, and bake about
thirty minutes, and until a rich brown. Make a sauce of drawn butter, with
two hard-boiled eggs sliced, served in a gravy-boat.
CODFISH STEAK. (New England Style.)
Select a medium-sized fresh codfish, cut it in steaks cross-wise of the fish,
about an inch and a half thick; sprinkle a little salt over them, and let them
stand two hours. Cut into dice a pound of salt fat pork, fry out all the fat
from them and remove the crisp bits of pork; put the codfish steaks in a pan of
corn meal, dredge them with it, and when the pork fat is smoking hot, fry the
steaks in it to a dark-brown color on both sides. Squeeze over them a little
lemon juice, add a dash of freshly ground pepper, and serve with hot, old-fash-
ioned, well-buttered Johnny Cake.
SALMON CROQUETTES.
One pound of cooked salmon (about one and a half pints when chopped),
one cup of cream, two tablespoonfuls of butter, one tablespoonful of flour, three
eggs, one pint of crumbs, pepper and salt; chop the salmon fine, mix the flour
and butter together, let the cream come to a boil, and stir in the flour and butter,
salmon and seasoning; boil one minute; stir in one well-beaten egg, and remove
from the fire; when cold make into croquettes; dip in beaten egg, roll in crumbs
and fry. Canned salmon can be used.
Shell=fish.
STEWED WATER TURTLES, OR TERRAPINS.
Select the largest, thickest and fattest, the females being the best; they suould
be alive when brought from market. Wash and put them alive into boiling
water, add a little salt, and boil them until thoroughly done, or from ten to fif-
teen minutes, after which take off the shell, extract the meat, and remove care-
fully the sand-bag and gall; also all the entrails; they are unfit to eat, and are
no longer used in cooking terrapins for the best tables. Out the meat into
pieces, and put it into a stew-pan with its eggs, and sufficient fresh butter to
stew it well. Let it stew till quite hot throughout, keeping the pan carefully
SHELL-FISH,
covered, that none of the flavor may escape, but shake it over ee fire while
stewing. In another pan make a sauce of beaten volk of egg, highly flavored
with Madeira or sherry, and powdered nutmeg and mace, a gill of currant jelly,
a pinch of cayenne pepper, and salt to taste, enriched with a large lump of fresh
butter. Stir this sauce well over the fire, and when it has almost come to a boil,
take it off. Send the terrapins to the table hot in a covered dish, and the sauce
separately in a sauce-tureen, to be used by those who like it, and omitted by
those who prefer the genuine flavor of the terrapins when simply stewed with
butter. This is now the usual mode of dressing terrapins in Maryland, Virginia,
and many other parts of the South, and will be found superior to any other. If
there are no eggs in the terrapin, ‘‘egg balls’? may be substituted. (See recipe).
STEWED TERRAPIN, WITH CREAM.
Place in a sauce-pan, two heaping tablespoonfuls of butter and one of dry
flour; stir it over the fire until it bubbles; then gradually stir in a pint of cream,
a teaspoonful of salt, a quarter of a teaspoonful of white pepper, the same of
grated nutmeg, and a very smal! pinch of cayenne. Next, put in a pint of ter-
rapin meat and stir all until it is scalding hot. Move the sauce-pan to the back
part of the stove or range, where the contents will keep hot but not boil; then
stir in four well-beaten yolks of eggs; do not allow the terrapin to boil after add-
ing the eggs, but pour it immediately into a tureen containing a gill of good
Madeira and a tablespoonful of lemon juice. Serve hot.
STEWED TERRAPIN.
Plunge the terrapins alive into boiling water, and let them remain until the
sides and lower shell begin to crack—this will take less than an hour; then re-
move them and let them get cold; take off the shell and outer skin, being care-
ful to save all the blood possible in opening them. If there are eggs in them put
them aside in a dish; take all the inside out, and be very careful not to break
the gall, which must be immediately removed or it will make the rest bitter.
Tt lies within the liver. Then cut up the liver and all the rest of the terrapin
into small pieces, adding the blood and juice that have flowed out in cutting up;
add half a pint of water; sprinkle a little flour over them as you place them in
the stew-pan; let them stew slowly ten minutes, adding salt, black and cayenne
pepper, and a very small blade of mace; then add a gill of the best brandy and
half a pint of the very best sherry wine; let it simmer over a slow fire very
gently. About ten minutes or so, before you are ready to dish them, add half a
pint of rich cream, and half a pound of sweet butter, with flour, to prevent boil-
SHELL-FISH, 59
ing; two or three minutes before taking them off the fire, peel the eggs carefully
and throw them in whole. If there should be no eggs use the yolk of hens’ eggs,
hard boiled. This receipt is for four terrapins.
—Rennert’s Hotel, Baltumore.
BOILED LOBSTER.
Put a handful of salt into a large kettle or pot of boiling water. When the
water boils very hard, put in the lobster, having first brushed it, and tied the
claws together with a bit of twine, Keep it boiling from 20 minutes to half an hour
in proportion to its size. If boiled too long the meat will be hard and stringy.
When it is done take it out, lay it on its claws to drain, and then wipe it dry.
It is scarcely necessary to mention that the head of a lobster, and what are
called the lady-fingers, are not to be eaten.
Very large lobsters are not the best, the meat being coarse and tough. The
male is best for boiling; the flesh is firmer, and the shell a brighter red; it may
readily be distinguished from the female; the tail is narrower, and the two up-
per-most fins within the tail are stiff and hard. Those of the hen lobster are
not so, and the tail is broader.
Hen lobsters are preferred for sauce or salad, on account of their coral. The
head and small claws are never used.
They should be alive and freshly caught when put into the boiling kettle.
After being cooked and cooled, split open the body and tail, and crack the claws,
to extract the meat. The sand pouch found near the throat should be removed.
Care. should be exercised that none of the feathery, tough, gill-like particles
found under the body shell get mixed with the meat, as they are indigestible,
and have caused much trouble. They are supposed to be the cause of so-called
poisoning from eating lobster.
Serve on.a platter. Lettuce, and other concomitants of a salad, should also be
placed on the table or platter.
SCALLOPED LOBSTER.
Butter a deep dish, and cover the bottom with fine bread-crumbs; put on this
a layer of chopped lobster, with pepper and salt; so on alternately until the dish is
filled, having crumbs on top. Put on bits of butter, moisten with milk, and
bake about twenty minutes.
DEVILED LOBSTER.
Take out all the meat from a boiled lobster, reserving the coral; season highly
with mustard, cayenne, salt and some kind of table sauce; stew until well mixed,
foes
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60 SHELL-FISH.
and put it in a covered sauce-pan, with just enough hot water to keep from
burning; rub the coral smooth, moistening with vinegar ual it is thin enough
into the sauce-pan. The dressing should be prepared
hich ought to boil but once before the
ful of butter, and when it boils again it
, as too much cooking toughens the
to pour easily, then stir ib
before the meat is put on the fire, and w
coral is put in; stir ina heaping teaspoon
is done, and should be taken up at once
meat.
LOBSTER CROQUETTES.
Take any of the lobster remaining from table, and pound it until the dark,
light meat and coral are well mixed; put with it not quite as much fine bread-
crumbs; season with pepper, salt and a very little cayenne pepper; add a little
melted butter, about two tablespoonfuls if the bread is rather dry; form into
egg-shaped or round balls; roll them in egg, then in fine crumbs, and fry in boil-
ing lard.
LOBSTER PATTIES.
Cut some boiled lobster in small pieces; then take the small claws and the
a suitable dish, and jam them to a paste with a potato
ladleful of gravy or both, with a few bread-crumbs;
h a strainer, or sieve, to the thickness
spawn, put them in
masher. Now add to thema
set it over the fire and boil; strain it throug
of a cream, and put half of it to your lobsters, and save the other half to sauce
them with after they are baked. Put to the lobster the bigness of an egg of
butter, a little pepper and salt; squeéze in a lemon, and warm these over the fire
enough to melt the butter, set it to cool, and sheet your patty-pan or a plate or
dish with good puff paste; then put in your lobster, and cover it with a paste;
bake it within three-quarters of an hour before you want it; when it is baked,
cut up your cover, and warm up the other half of your sauce above mentioned,
with a little butter, to the thickness of cream, and pour it over your patty, with
a little squeezed lemon; cut your cover in two, and lay it on the top, two inches
distant, so that what is under may be seen. You may bake crawfish, shrimps
or prawns the same way; and they are all proper for plates or little dishes for a
second course.
LOBSTER A LA NEWBURG.
ele ciety Tl Bae oar i i's .
2 Take one whole lobster, cut up in pieces about as large asahickory nut. Putin
awe pan w ith a piece of butter size of a walnut, season with salt and pepper
Loy taata. « ae, sae pepe csr
to taste, and thicken with heavy cream sauce; add the yolk of one egg and two 04.
of sherry wine. ; -
SHELL-FISH. 61
Cream Sauce for above is made as follows: 1 oz. butter, melted in sauce pan;
2 oz. flour, mixed with butter; thin down to proper consistency with boiling
cream.
—fector's Oyster House, Chicago.
BAKED CRABS.
Mix with the contents of a can of crabs, bread-crumbs or pounded crackers.
Pepper and salt the whole to taste; mince some cold ham; have the baking-pan
well buttered, place therein first a layer of the crab meat, prepared as above,
then a layer of the minced ham, and so on, alternating until the pan is filled.
Cover the top with bread-crumbs and bits of butter, and bake.
DEVILED CRABS.
Half a dozen fresh crabs, boiled and minced, two ounces of butter, one small
teaspoonful of mustard powder; cayenne pepper and salt to taste. Put the
meat into a bowl and mix carefully with it an equal quantity of fine bread-
crumbs. Work the butter to a light cream, mix the mustard well with it, then
stir in very carefully, a handful at a time, the mixed crabs, a tablespoonful of
cream, and crumbs. Season to taste with cayenne pepper and salt: fill the crab
shells with the mixture, sprinkle bread-crumbs over the tops, put three small
pieces of butter upon the top of each, and brown them quickly in a hot oven.
They will puff in baking and will be found very nice. Half the quantity can be
made. A crab-shell will hold the meat of two crabs.
CRAB CROQUETTES.
Pick the meat of boiled crabs and chop‘it fine. Season to taste with pepper,
salt and melted butter. Moisten it well with rich milk or cream, then stiffen it
Add two or three well-beaten eggs to
bind the mixture. Form the croquettes, egg and bread-crumb them and fry
them delicately in boiling lard. It is better to use a wire frying-basket for cro-
quettes of all kinds.
TO MAKE A CRAB PIE.
Procure the crabs alive, and put them in boiling water, along with some salt.
Boil them for a quarter of an hour or twenty minutes, according to the size.
When cold, pick the meat from the claws and body. Chop all together, and
mix it with crumbs of bread, pepper and salt, and a little butter. Put all this
into the shell, and brown in a hot oven. A crab-shell will hold the meat of two
crabs.
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SHELL-FISH.
CRABS. (Soft Shell.)
Crabs may be boiled as lobsters. They make a fine dish when stewed. Take
out the meat from the shell, put it into a sauce-pan with butter, pepper, salt, a
pinch of mace, and a very little water; dredge with flour, and let simmer five
minutes over a slow fire. Serve hot; garnish the dish with the claws laid
around it.
The usual way of cooking them
mixed; prepare them the same as fry
s should be taken off, also the sand bag.
is frying them in plenty of butter and lard
ing fish. The spongy substance from the
side Fry a nice brown, and garnish
with parsley.
OYSTERS.
Ovsters must be fresh and fat to be good. They are in season from Septem-
ber to May.
The small ones, such as are sold by the quart, ar
e largest of this sort are nice for frying or pickling for family use.
e good for pies, fritters, or
stews; th
FRIED OYSTERS.
rge oysters from their own liquor into a thickly folded napkin to dry
them; then make hot an ounce each of butter and lard, in a thick-bottom fry-
ing-pan, Season the oysters with pepper and salt, then dip each one into egg
and cracker-crumbs rolled fine, until it will take up no more. Place them in the
hot grease and fry them a delicate brown, turning them on both sides by sliding
a broad-bladed knife under them. Serve them crisp and hot.
— Boston Oyster House.
Take lai
Some prefer to roll oysters in corn-meal and others use flour, but they are
much more crisp with egg and cracker-crumbs.
OYSTERS FRIED IN BATTER.
Ingredients.—% pint of oysters, 2 eggs, 4 pint of milk, sufficient flour to make
the batter; pepper and salt to taste; when liked, a little nutmeg; hot lard.
Scald the oysters in their own liquor, beard them, and lay them ona cloth
to drain thoroughly. Break the eggs into a basin, mix the flour with them, add
the milk gradually, with nutmeg and seasoning, and put the oysters in a batter.
Make some lard hot in a deep frying-pan; put in the oysters, one at a time; when
done, take them up with a sharp-pointed skewer, and dish them on a napkin.
Fried oysters are frequently used for garnishing boiled fish, and then a few
bread-crumbs should be added to the flour.
Oe a CE ee cae
SHELL-FISH., 63
STEWED OYSTERS. (In Milk or Cream.)
Drain the liquor from two quarts of oysters; mix with it a small teacupful
of hot water, add a little salt and pepper, and set it over the fire in a sauce-pan.
Let it boil up once, put in the oysters, let them come to a boil, and when they
“‘ruffle’’ add two tablespoonfuls of butter. The instant it is melted and well
stirred in, put in a pint of boiling milk, and take the sauce-pan from the fire.
Serve with oyster or cream crackers. Serve while hot.
If thickening is preferred, stir in a little flour or two tablespoonfuls of cracker-
erumbs.
PLAIN OYSTER STEW.
Same ag milk or cream stew, using only oyster liquor and water instead of
milk or cream, adding more butter after taking up.
OYSTER SOUP.
For oyster soup, see Soups.
DRY OYSTER STEW.
Take six to twelve large oysters and cook them in half a pint of their own
liquor; season with butter and white pepper; cook for five minutes, stirring con-
stantly. Serve in hot soup-plates or bowls.
—Fulton Market, New York.
BOSTON FRY.
Prepare the oysters in egg batter and fine cracker meal; fry in butter over a
slow fire for about ten minutes; cover the hollow of a hot platter with tomato
sauce; place the oysters in it, but not covering; garnished with chopped parsley
sprinkled over the oysters. ;
— Boston Oyster House.
BROILED OYSTERS.
Dry a quart of oysters in a cloth, dip each in melted butter well peppered;
then in beaten egg, or not, then in bread or cracker-crumbs, also peppered.
Broil on a wire broiler over live coals, three to five minutes. Dip over each a
little melted butter. Serve hot.
ROAST OYSTERS IN THE SHELL.
Select the large ones, those usually termed ‘‘ Saddle Rocks,” formerly known
as a distinct variety, but which are now but the large oysters selected from any
beds; wash and wipe them, and place with the upper or deep shell down, to
64. SHELLFISH.
catch the juice, over or on live coals. When they open their shells, remove the
shallow one, being careful to save all the juice in the other; place them, shells and
all, on a hot platter, and send to table hot, to be seasoned by each person with
butter and pepper to taste. Tf the oysters are fine, and they are just cooked
enough and served all hot, this is, par excellence, the style.
OYSTER ROAST. No. 2.
asin with their own liquor and let them boil
Put one quart of oysters in a b
alt, pepper and a heaping spoonful
three or four minutes; season with a little s
of butter. Serve on buttered toast.
STEAMED OYSTERS.
Wash and drain a quart of counts or select oysters; put them in a shallow
pan and place in a steamer over boiling water; cover and steam till they are
plump, with the edges ruffled, but no longer. Place in a heated dish, with but-
ter, pepper and salt, and serve. ips
—Baltimore Style.
STEAMED OYSTERS IN THE SHELL.
Wash and place them in-an air-tight vessel, laying them the upper shell
downward, so that the liquor will not run out when they open. Place this dish
or vessel over a pot of boiling water where they will get the steam. Boil them
rapidly until the shells open, about fifteen to twenty minutes. Serve at once
while hot. seasoned with butter, salt and pepper.
PAN OYSTERS. No. I.
Cut some stale bread in thin slices, taking off all the crust; round the slices
to fit patty-pans, toast, butter, place them in the pans and moisten with three or
four teaspoonfuls of oyster liquor; place on the toast a layer of oysters, sprinkle
with pepper, and put asmall piece of butter on top of each pan; place all the
pans in a baking-pan, and place in the oven, covering tightly. They will cook
in seven or eight minutes if the oven is hot; or, cook till the beards are ruffled;
remove the cover, sprinkle lightly with salt, replace, and cook one minute
longer. Serve in patty-pans. They are delicious.
—WNew York Style.
PAN OYSTERS. No. 2.
Ll in a thin pie-tin or'dripping-pan half a pint of large oysters, or more if
required; have the pan large enough so that each oyster will lie flat on the bot-
SHELLFISH. 65
tom; put in over them a little oyster liquor, but not enough to float; place them
carefully in a hot oven and just heat them through thoroughly—do not bake
them—which will be in three to five minutes, according to fire; take them up
and place on toast; first moistened with the hot juice from the pan. Are a very
good substitute for oysters roasted in the shell, the slow cooking bringing out
the flavor.
— French Restaurant, New Orleans, La.
OYSTER FRITTERS.
Select plump, good-sized oysters; drain off the juice, and to a cup of this
juice add a cup of milk, a little salt, four well-beaten eggs, and flour enough to
make batter like griddle-cakes.
Envelop an oyster in a spoonful of this batter, (Some cut them in halves or
chop them fine,) then fry in butter and lard, mixed in a frying-pan the same as
we fry eggs, turning to fry brown on both sides. Send to the table very hot.
— Delmonico.
Most cooks fry oyster fritters the same as crullers, in a quantity of hot
lard, but this,is not always convenient; either way they are excellent.
OYSTER PATTIES.
Line patty-pans with thin pastry, pressing it well to the tin. Put a piece
of bread or a ball of paperin each. Cover them with paste and brush them over
with the white of an egg. Cut an inch square of thin pastry, place on the
centre of each, glaze this also with egg, and bake in a quick oven fifteen to
twenty minutes. Remove the bread or paper when half cold.
Scald as many oysters as you require (allowing two for each patty, three if
small) in their own liquor. Cut each in four and strain the liquor. Put two
tablespoonfuls of butter and two of flour into a thick sauce-pan; stir them
together over the fire till the flour smells cooked, and then pour half a pint of
oyster liquor and half a pint of milk into the flour and butter. (If you have
cream, use it instead of milk.) Stir till it is a thick, smooth sauce: Put the
oysters into it and let them boil once. Beat the yolks of two eggs. Remove
the oysters for one minute from the fire, then stir the eggs into them till the
sauce looks like thick custard.
Fill the patties with this oyster fricassee, taking care to make it hot by stand-
ing in boiling water before dinner on the day required, and to make the patty
cases hot before you fill them.
5
oe
Ab hae NR aL AN Onc a i a a dhs ah al OU ei
SHELL-FISH.
FULTON MARKET ROAST.
It is still known in New York from the place at. which it was and is still
Take nine large oysters in the shell; wash, dry and roast over a char-
Two minutes after the shells open they will be done,
the juice in a small, shallow, tin pan; keep hot
served.
coal fire, on a broiler.
Take them up quickly, saving
until all are done; butter them and sprinkle with pepper.
This is served for one person when calling for a roast of this kind. Itis often
poured over a slice of toast.
SCALLOPED OYSTERS.
Have ready about a pint bowl of fine cracker-crumbs. Butter a deep earthen
dish; put a layer of the cracker-crumbs on the bottom; wet this with some of
the oyster liquor; next have a layer of oysters; sprinkle with salt and pepper,
and lay small bits of butter upon them; then another layer of cracker-crumbs
and oyster juice; then oysters, pepper, salt and butter, and so on, until the dish
is full; the top layer to be cracker-crumbs. Beat up an egg in a cup of milk and
¢urn over all. Cover the dish and set it in the oven for thirty or forty-five minutes.
When baked through, uncover the top, set on the upper grate and brown.
OYSTER POT-PIE.
Scald a quart can of oysters in their own liquor; when it boils, skim out the
oysters and set aside in a warm place. To the liquor add a pint of hot water;
season well with salt and pepper, a generous piece of butter, thicken with flour
and cold milk. Have ready nice light biscuit dough, rolled twice as thick as
pie-crust; cut owt into inch squares, drop them into the boiling stew, cover closely,
and cook forty minutes. When taken up, stir the oysters into the juice and
serve all together in one dish. A nice side entrée.
—Prince’s Bay, S.I.
BOSTON OYSTER PIE.
Having buttered the inside of a deep pie-plate, line it with puff-paste, or
common pie-crust, and prepare another sheet of paste for the lid; put a clean
towel into the dish (folded so as to support the lid), set it into the oven and bake
the paste well; when done, remove the lid and take out the towel. While the
paste is baking prepare the oysters. Having picked off carefully every bit of
shell that may be found about them, drain off the liquor into a pan and put.the
oysters into a stew-pan with barely enough of the liquor to keep them from
burning; season them with pepper, salt and butter; add alittle sweet cream
or milk, and one or two crackers rolled fine; let the oysters simmer, but not
SHELLI-FISH, 67
boil, as that will shrivel them. Remove the upper crust of pastry and fill the
dish with the oysters and gravy; replace the cover and serve hot.
Some prefer baking the upper crust on a pie-plate, the same size as the pie,
then slipping it off on top of the pie after the same is filled with the oysters.
MOCK OYSTERS.
Grate the corn, while green and tender, with a coarse grater, into a deep
dish. To two ears of corn, allow one egg; beat the whites and yolks separately,
and add them to the corn, with one tablespoonful of wheat flour and one of
butter, a teaspoonful of salt and pepper to taste. Drop spoonfuls of this batter
into a frying-pan with hot butter and lard mixed, and fry a light brown on both
sides.
In taste, they have a singular resemblance to fried oysters. The corn must
be young.
FRICASSEED OYSTERS.
Take a slice of raw ham, which has been pickled, but not smoked, and soak
in boiling water for half an hour; cut it in quite small pieces, and put in a sauce-
pan with two-thirds of a pint of veal or chicken broth, well strained; the liquor
from a quart of oysters, one small onion, minced fine, and a little chopped
parsley, sweet marjoram, and pepper; let them simmer for twenty minutes, and
then boil rapidly two or three minutes; skim well, and add one scant table-
spoonful of corn-starch, mixed smoothly in one-third cup of milk; stir constantly,
and when it boils add the oysters and one ounce of butter; after which, just let
it come to a boil. and remove the oysters to a deep dish; beat one egg, and add
to it gradually some of the hot broth, and, when cooked, stir it into the pan;
season with salt, and pour the whole over the oysters. When placed upon the
table, squeeze the juice of a lemon over it.
SMALL OYSTER PIES.
For each pie take a tin plate half the size of an ordinary dinner plate; butter
it, and cover the bottom with a puff paste, as for pies; lay on it five or six select
oysters, or enough to cover the bottom; butter them and season with a little salt
and plenty of pepper; spread over this an egg batter, and cover with a crust of
the paste, making small openings in it with a fork. Bake in a hot oven fifteen
to twenty minutes, or until the top is nicely browned.
— Boston Oyster House.
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SHELL-FISH.
STEWED CLAMS.
‘Wash clean as many round clams as required; pile them in a large iron pot,
with half a cupful of hot water in the bottom, and put over the fire; as soon as
the shells open, take out the clams, cut off the hard, uneatable ‘‘ fringe”? from
» clean scissors, put them into a stew-pan with the broth from
each, with strong,
the pot, and boil slowly till they are quite tender; pepper well, and thicken the
gravy with flour, stirred into melted butter.
set two dozen freshly opened very small clams. Boil a pint of
Or, you may g
milk, a dash of white pepper and a small pat of butter. Now add the clams.
Let them come to a boil, and serve. Longer boiling will make the clams almost
indigestible. :
ROAST CLAMS IN THE SHELL.
Roast in a pan over a hot fire, or in a hot oven, or, at a ‘‘Clam Bake,”’ on hot
stones; when they open, empty the juice into a sauce-pan; add the clams with
butter, pepper and a very little salt.
—Rye Beach.
CLAM FRITTERS.
Take fifty small or twenty-five large sand clams from their shells; if large,
cut each in two, lay them on a thickly folded napkin; put a pint bowl of wheat
flour into a basin, add to it three well-beaten eggs, half a pint of sweet milk,
and nearly as much of their own liquor; beat the batter until it is smooth and
perfectly free from lumps; then stir in the clams. Put plenty of lard or beef fat
into a thick-bottomed frying-pan, let it become boiling hot; put in the batter by
the spoonful; let them fry gently; when one side is a delicate brown, turn the
other.
CLAM CHOWDER.
The materials needed are fifty round clams (quahogs), a large bowl of salt
pork, cut up fine, the same of onions, finely chopped, and the same (or more, if
you desire,) of potatoes cut into eighths or sixteenths of original size; wash the
clams very thoroughly, and put them in a pot with half a pint of water; when
the shells are open they are done; then take them from the shells and chop fine,.
saving all the clam water for the chowder; fry out the pork very gently, and
when the scraps area good brown, take them out: and put in the chopped
onions to fry; they should be fried in a frying-pan, and the chowder-kettle be
a very clean before they are put in it, or the chowder will burn. (The
chief secret. in chowder-making is to fry the onions so delicately that they will
be missing in the chowder.) «
SHELL-FISH. 6g
Add a quart of hot water to the onions; put in the clams, clam-water and
pork scraps. After it boils, add the potatoes, and when they are cooked, the
chowder is finished. Just before it is taken up, thicken it with a cup of pow-
dered crackers, and add a quart of fresh milk. If too rich, add more water. No
seasoning is needed but good black pepper.
With the addition of six sliced tomatoes, or half a can of the canned ones,
this is the best recipe of this kind, and is served in many of our best restaurants.
—WNew Bedford Recige.
SCALLOPED CLAMS.
Purchase a dozen large soft clams in the shell and three dozen opened clams.
Ask the dealer to open the first dozen, care being used not to injure the shells,
which are to be used in cooking the clams. Clean the shells well, and put two
soft clams on each half shell; add to each a dash of white pepper, and half a
teaspoonful of minced celery. Cut aslice of fat bacon into the smallest dice, add
four of these to each shell, strew over the top a thin layer of cracker-dust; place
a piece of table butter. on top, and bake in the oven until brown. They are
delightful when properly prepared.
SCALLOPS.
If bought in the shell boil them and take out the hearts, which is the only
part used. Dip them in beaten egg, and fry in the same manner as oysters.
Some prefer them stewed the same as oysters.
FROGS FRIED.
Frogs are usually fried, and are considered a great delicacy. Only the hind-
lees and quarters are used. Clean them well, season, and fry in egg batter, or
g 7. ’ ’ B, 55 ’
dipped in beaten egg and fine cracker-crun ibs, the same as oysters.
FROGS STEWED.
Wash and skin the quarters, parboil them about three minutes, drain them.
Now, put into a, stew-pan two ounces of butter. When it is melted, lay in the
frogs, and fry about two minutes, stirring them to prevent burning; shake over
them a tablespoonful of sifted flour and stir it into them; add a sprig of parsley,
a pinch of powdered summer savory, 4 bay leaf, three slices of onion, salt and
pepper, a cup of hot water and one of cream. Boil gently until done; remove
the legs, strain and mix into the gravy the yolks of two eggs, well beaten to a
cream; put the legs in a suitable dish, pour over the gravy and serve.
mpriths
PRT TT TTT EY ETT RETIRE I
In choosing poultry, select those that are fresh and fat, and the surest way
to determine whether they are young, is to try the skin under the leg or wing.
If it is easily broken, it is young; or, turn the wing backwards, if the joint yields
readily, it is tender. When poultry is young the skin is thin and tender, the
legs smooth, the feet moist and limber, and the eyes full and bright. The body
should be thick and the breast fat. Old turkeys have long hairs, and the flesh
is purplish where it shows under the skin on the legs and back. About March
they deteriorate in quality.
Young ducks and geese are plump, with light, semi-transparent fat, soft
breast-bone, tender flesh, leg-joints which will break by the weight of the bird,
fresh-colored and brittle beaks, and wind-pipes that break when pressed between —
the thumb and forefinger. They are best in fall and winter.
Young pigeons have Jight red flesh upon the breast, and full, fresh-colored
legs; when the legs are thin and the breast very dark the birds are old.
Fine game birds are always heavy for their size; the flesh of the breast is
firm and plump, and the skin clear; and if a few feathers be plucked from the
inside of the leg and around the vent, the flesh of freshly-killed birds will be fat
and fresh-colored; if it is dark and discolored, the game has been hung a long
time. The wings of good ducks, geese, pheasants, and woodcock are tender to
the touch; the tips of the long wing feathers of partridges are pointed in young
birds and round in old ones. Quail, snipe and small birds should have full,
tender breasts. Poultry should never be cooked until six or eight hours after it
has been killed, but it should be picked and drawn as soon as possible. Plunge
it in a pot of scalding hot water; then pluck off the feathers, taking care not to
tear the skin; when it is picked clean, roll up a piece of white paper, set fire to
it, and singe off all the hairs. The head, neck and feet should be cut off, and
the ends of the legs skewered to the body, and a string tied tightly around the
body. When roasting a chicken or small fowl there is danger of the legs brown-
POULTRY AND GAME. 7X
ing or becoming too hard to be eaten. To avoid this, take strips of cloth, dip
them into a little melted lard; or even just rub them over with lard, and wind
them around the legs. Remove them in time to allow the legs to brown deli-
cately.
Fowls, and also various kinds of game, when bought at our city markets,
require a more thorough cleansing than those sold in country places, where as a
general thing the meat is wholly dressed. In large cities they lay for some
length of time with the intestines undrawn, until the flavor of them diffuses itself
all through the meat, rendering it distasteful. In this case, it is safe after taking
out the intestines, to rinse out in several waters, and in next to the last water,
add a teaspoonful of baking soda; say to a quart of water. This process neutral-
izes all sourness, and helps to destroy all unpleasant taste in the meat.
Poultry, may be baked so that its wings and legs are soft and tender, by being
placed in a deep roasting pan with close cover, thereby retaining the aroma and
essences by absorption while confined. These pans are a recent innovation, and
are made double with a small opening in the top for giving vent to the accumu-
lation of steam and gases when required. Roast meats of any kind can also be
cooked in the same manner, and it is a great improvement on the old plan.
ROAST TURKEY.
Select a young turkey; remove all the feathers carefully, singe it over a burn-
ing newspaper on the top of the stove; then “‘draw”’ it nicely, being very care-
ful not to break any of the internal organs; remove the crop carefully; cut off
the head, and tie the neck close to the body by drawing the skin over it. Now
rinse the inside of the turkey out with several waters, and in the next to the
last, mix a teaspoonful of baking soda; oftentimes the inside of a fowl is very
sour, especially if it is not freshly killed. Soda, being cleansing, acts as a cor-
rective, and destroys that unpleasant taste which we frequently experience in the
dressing when fowls have been killed for some time. Now, after washing, wipe
the turkey dry, inside and out, with a clean cloth, rub the inside with some salt,
then stuff the breast and body with ‘‘ Dressing for Fowls.”? Then sew up the
turkey with a strong thread, tie the legs and wings to the body, rub it over with
a little soft butter, sprinkle over some salt and pepper, dredge with a little flour;
place it in a dripping pan, pour in a cup of boiling water, and set it in the oven.
Baste the turkey often, turning it around occasionally so that every part will be
uniformly baked. When pierced with a fork and the liquid runs out perfectly
clear, the bird is done. If any part is likely to scorch, pin over it a piece of but-
POULTRY AND GAME.
72
tered white paper. A fifteen-pound turkey requires between three and four
hours to bake. Serve with cranberry sauce.
Gravy for Turkey.—When you put ue turkey in a roast, ue sae neck,
heart, liver and gizzard into a stew-pan with a pint of water; boil until they
ake them out of the water, chop the heart and gizzard,
w away the neck; return the chopped heart, gizzard and
hich they were stewed; set it to one side, and when the
become quite tender; t
mash the liver and thro
liver to the liquor in w
turkey is done it should be added to the gravy that dripped from the turkey,
having first skimmed off the fat from the surface of the dripping-pan; set it all
over the fire, boil three minutes and thicken with flour. It will not need brown
flour to color the gravy. The garnishes for turkey or chicken are fried oysters,
thin slices of ham, slices of lemon, fried sausages, or force-meat balls, also
parsley.
DRESSING OR STUFFING FOR FOWLS.
For an eight or ten pound turkey, cut the brown crust from slices or pieces
of stale bread until you have as much as the inside of a pound loaf; put it into a
suitable dish, and pour tepid water (not warm, for that makes it heavy) over it;
let it stand one minute, as it soaks very quickly. Now take up a handful ata
time and squeeze it hard and dry with both hands, placing it, as you go along, in
another dish; this process makes it very light. When all is pressed dry, toss it
all up lightly through your fingers; now add pepper, salt,—about a teaspoonful
—also a teaspoonful of powdered summer savory, the same amount of sage, or
the green herb minced fine; add half a cup of melted butter, and a beaten egg,
or not. Work thoroughly all together, and it is ready for dressing either fowls,
fish or meats. upon the centres of half of the pieces and cover them
with the other halves, pressing the edges neatly together and forming them into
little rolls. Have your frying-pan ready with plenty of boiling hot lard, or other
frying medium, and fry until they become a golden-brown color. A minute or
two will be sufficient for this. Then drain them well and serve immediately on
a napkin.
POULTRY AND GAME,
CHICKEN PATTIES.
Mince up fine cold chicken, either roasted or boiled. Season it with pepper
and salt, and a little minced parsley and onion. Moisten it with chicken gravy
or cream sauce, fill scalloped shells that are lined with pastry with the mixture,
and sprinkle bread-crumbs over the tops. Put two or three tiny pieces of butter
over each, and bake brown in a hot oven.
TO BROIL CHICKEN.
After dressing and washing the chickens as previously directed, split them
open through the back-bone; frog them by cutting the cords under the wings
and laying the wings out flat; cut the sinews under the second joint of the leg
and turn the leg down; press down the breast-bone without breaking it.
Season the chicken with salt and pepper, lay it upon the gridiron with the
inside first to the fire; put the gridiron over a slow fire, and place a tin sheet and
weight upon the chicken, to keep it flat; let it broil ten minutes, then turn and
proceed in the same manner with the other side.
The chicken should be perfectly cooked, but not scorched. A broiled chicken
brought to the table with its wings and legs burnt, and its breast half cooked, is.
very disagreeable. To avoid this, the chicken must be closely watched while
broiling, and the fire must be arranged so that the heat shall be equally dis-
pensed. When the fire is too hot under any one part of the chicken, put a little
ashes on the fire under that part, that the heat may be reduced.
Dish a broiled chicken on a hot plate, putting a large lump of butter and a
tablespoonful of hot water upon the plate, and turning the chicken two or
three times that it may absorb as much of the butter as possible. Garnish with
parsley. Serve with poached eggs on a separate dish. It takes from thirty to
forty minutes to broil a chicken well.
CHICKEN PIE.
Prepare the chicken as for fricassee. When the chickens are stewed tender,
seasoned, and the gravy thickened, take it from the fire; take out the largest
bones, scrape the meat from the neck and back-bone, throw the bones away;
line the sides of a four or six quart pudding-dish with a rich baking powder or soda
biscuit-dough, a quarter of an inch thick; put in part of the chicken, a few
lumps of butter, pepper and salt, if needed, some cold boiled eggs cut in slices.
Add the rest of the chicken and season as before; a few new potatoes in their
season might be added. Pour over the gravy, being sure to have enough to
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78 POULTRY AND GAME.
an inch thick, made with a hole
fill the dish, and cover with a crust a quarter of
in the centre the size of a teacup.
Brush over the top with beaten white of egg, and bake for half to three-
quarters of an hour. Garnish the top with small bright celery leaves, neatly
arranged in a circle.
FRIED CHICKEN.
Wash and cut up a young chicken, wipe it dry, season with salt and pepper,
dredge it with flour, or dip each piece in beaten egg and then in cracker-crumbs.
Have in a frying-pan, one ounce each of butter and sweet lard, made boiling hot.
Lay in the chicken and fry brown on both sides. Take up, drain them, and set
aside in a covered dish. Stir into the gravy left, if not too much, a large table-
r, make it smooth, add a cup of cream or milk, season with salt
spoonful of flou
and pour over the chicken. Some like chopped parsley
and pepper, boil up
added to the gravy. Serve hot.
If the chicken is old, put into a stew-
gently till tender; season with salt and pepper, dip in flour or cracker-crumb and
egg, and fry as above. Use the broth the chicken was cooked in to make the
gravy instead of the cream or milk, or use an equal quantity of both.
pan with a little water, and simmer
FRIED CHICKEN A LA ITALIENNE.
a cupful of chopped tomatoes, one onion
Make common. batter; mix into it
Cut up young tender chickens,
chopped, some minced parsley, salt and pepper.
dry them well and dip each piece in the batter; then fry brown in plenty of butter,
in a thick bottom frying-pan. Serve with tomato sauce.
CHICKEN CROQUETTES. No. 1.
, set it over the fire, and when it
Put a cup of cream or milk in a sauce-pan
in which has been mixed a table-
oils add a lump of butter as large as an egg,
spoonful of flour. Let it boil up thick; remove from the fire, and when cool, mix
into it a teaspoonful of salt, half a teaspoonful of pepper, a bit of minced onion
or parsley, one cup of fine bread-crumbs, and a pint of finely-chopped cooked
chicken, either roasted or boiled. Lastly, beat up two eggs and work in with the
whole. Flour your hands and make into small, round, flat cakes; dip in egg
and bread-crumbs, and fry like fish-cakes, in butter and good sweet lard mixed,
or like fried cakes in plenty of hot lard. . Take them up with a skimmer and lay
them on brown paper to free them from the grease. Serve hot.
POULTRY AND GAME, 79
CHICKEN CROQUETTES. No. 2.
Take any kind of fresh meat or fowl, chop very fine, add an equal quantity
of smoothly mashed potatoes, mix, and season with butter, salt, black pepper, a
little prepared mustard, and'a little cayenne pepper; make into cakes, dip in egg
and bread-crumbs and fry a light brown. A nice relish for tea.
TO FRY CROQUETTES.
Beat up two eggs in a deep bowl; roll enough crackers until you have a cup-
ful of crumbs, or the same of fine stale bread-crumbs; spread the crumbs on a
large plate or pie-tin. Have over the fire a kettle containing two or three inches
of boiling lard. As fast as the croquettes are formed, roll them in the crumbs,
then dip them in the beaten egg, then again roll them in crumbs; drop them in
the smoking hot fat and fry them a light golden brown.
PRESSED CHICKEN.
Clean and cut up your chickens. Stew in just enough water to cover them.
When nearly cooked, season them well with salt and pepper. Let them stew
down until the water is nearly all boiled out, and the meat drops easily from the
bones. Remove the bones and gristle; chop the meat rather coarsely, then turn
it back into the stew-kettle, where the broth was left (after skimming off all fat),
and let it heat through again. Turn it into a square bread-pan, placing a platter
on the top, and a heavy weight on the platter. This, if properly prepared, will
turn out like a mold of jelly and may be sliced in smooth, even slices. The suc-
cess of this depends upon not having too much water; it will not jelly if too weak,
or if the water is allowed to boil away entirely while cooking. A good way to
cook old fowls.
CHICKEN LUNCH FOR TRAVELLING.
Cut a young chicken down the back; wash and wipe dry; season with salt
and pepper; put in a dripping pan and bake in a moderate oven three-quarters
of an hour. This is much better for travelling lunch than when seasoned with
butter.
All kinds of poultry and meat can be cooked quicker by adding to the water
in which they are boiled a little vinegar or a piece of lemon. By the use of a
little acid there will be a considerable saving of fuel, as well as shortening of
time. Its action is beneficial on old tough meats, rendering them quite tender
and easy of digestion. Tainted meats and fowls will lose their bad taste and
80 POULTRY AND GAME.
odor if cooked in this way, and if not used too freely no taste of it will be
acquired.
POTTED CHICKEN.
Strip the meat from the bones of a cold, roast fowl; to every pound of meat
allow a quarter of a pound of butter, salt and cayenne pepper to taste; one tea-
spoonful of pounded mace, half a smal! nutmeg. pee the meat into small
pieces, pound it well with the butter, sprinkle in the spices gradually, and keep
pounding until reduced to a perfectly smooth paste. Pack it into small jars
and cover with clarified butter, about a quarter of an inch in thickness. Two or
three slices of ham, minced and pounded with the above, will be an improve-
ment. Keepinadry place. A luncheon or breakfast dish.
Old fowls can be made very tender by putting into them, while boiling, a
piece of soda as large as a bean.
SCALLOPED CHICKEN.
Divide a fowl into joints and boil till the meat leaves the bone readily. Take
out the bones and chop the meat as small as dice. Thicken the water in which
the fowl was boiled with flour, and season to taste with butter and salt. Filla
deep dish with alternate layers of bread-crumbs and chicken and slices of cooked
potatoes, having crumbs on top. ‘Pour the gravy over the top, and add a few
bits of butter and bake till nicely browned. There should be gravy enough to
moisten the dish. Serve with a garnish of parsley. Tiny new potatoes are nice
in place of sliced ones, when in season.
BREADED CHICKEN.
Prepare young chickens as for fricassee by cutting them into pieces. Dip
each piece in beaten egg, then in grated bread-crumbs or rolled cracker; season
them with pepper and salt, and a little minced parsley. Place them in a baking-
pan, and put on the top of each piece.a lump of butter, add half of a cupful of
hot water; bake slowly, basting often. When sufficiently cooked take up on a
warm platter. Into the pan pour a cup of cream or rich milk, a cupful of
bread-crumbs. Stir it well until cooked then pour it over the chicken. Serve
while hot.
BROILED CHICKEN ON TOAST.
Broil the usual way, and when thoroughly done take it up in a square tin or
dripping-pan, butter it well, season with pepper and -salt, and set it in the oven
for a few minutes. Lay slices of moistened buttered toast on a platter; take the
POULTRY AND GAME. 81
chicken up over it, add to the gravy in the pan part of a cupful of cream, if you
have it; if not, use milk. Thicken with a little flour and pour over the chicken.
This is considered most excellent.
CURRY CHICKEN.
Cut up a chicken weighing from a pound and a half to two pounds, as for
fricassee, wash it well, and put it into a stew-pan with sufficient water to cover it;
boil it closely covered, until tender; add a large teaspoonful of salt, and cook a few
minutes longer; then remove from the fire, take out the chicken, pour the liquor
into a bowl, and set it one side. Now cut up into the stew-pan two small onions,
and fry them with a piece of butter as large as an egg; as soon as the onions are
brown, skim them out and put in the chicken; fry for three or four minutes;
next sprinkle over two teaspoonfuls of Curry Powder. Now pour over the liquor
in which the chicken was stewed, stir all well together, and stew for five minutes
longer, then stir into this a tablespoonful of sifted flour made thin with a little
water; lastly, stir in a beaten yolk of egg, and it is done.
Serve with hot boiled rice laid round on the edge of a platter, and the chicken
curry in the centre.
This makes a handsome side dish, and a fine relish accompanying a full
dinner of roast beef or any roast.
All first-class grocers and druggists keep this ‘‘ India Curry Powder,’ put
up in bottles. Beef, veal, mutton, duck, pigeons, partridges, rabbits or fresh
fish. may be substituted for the chicken, if preferred, and sent to the table with
or without a dish of rice.
To Botl Rice for Curry.—Pick over the rice, a cupful. Wash it thoroughly
in two or three cold waters; then leave it about twenty minutes in cold water.
Put into a stew-pan two quarts of water with a teaspoonful of salt in it, and
when. it boils, sprinkle in the rice. Boil it briskly for twenty minutes, keeping
the pan covered. Take it from the fire, and drain off the water. Afterwards
set the sauce-pan on the back of the stove, with the lid off, to allow the rice to
dry and the grains to separate.
Rice, if properly boiled, should be soft and white, and every grain stand
alone. Serve it hot ina separate dish or served as above, laid around the chicken
curry.
CHICKEN POT-PIE. No. tr.
Cut and joint a large chicken, cover with cold water, and let it boil gently
until tender. Season with salt and pepper, and thicken the gravy with tw
6
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BENTH PLS RET PTT LETT a
POULTRY AND GAME.
82
tablespoonfuls of flour, mixed smooth with a piece of butter Bhe size of an egg.
Have ready nice light pread-dough; cut with the top of a wineglass about half
an inch thick; let them stand half an hour and rise, then drop these into the
boiling gravy. Put the cover on the pot closely, wrap a cloth around it, in order
that no steam shall escape; and by no means allow the pot to cease boiling. Boil
three-quarters of an hour.
CHICKEN POT-PIE. No. 2.
pie was made more in our grandmother’s day than now, as
This style of pot-
so long destroys its spongey lightness,and
most cooks consider that cooking crust
renders it too hard and dry.
Take a pair of fine fowls; cut them up, wash the pieces, and season with
pepper only. Make a light biscuit dough, and plenty of it, as it is always much
liked by the eaters of pot-pie. Roll out the dough not very thin, and cut most
of it into long squares. Butter the sides of a pot, and line them with dough
nearly to the top. Lay slices of cold ham at the bottom of the pot, and then the
pieces of fowl, interspersed all through with squares of dough and potatoes,
pared and quartered. Pour in a quart of water. Cover the whole with a lid of
dough, having a slit in the centre, through which the gravy will bubble up.
Boil it steadily for two hours. Half an hour before you take it wp, put in
through the hole in the centre of the crust some bits of butter rolled in flour, to
thicken the gravy. When done, put the pie on a large dish, and pour the gravy
over it.
You may intersperse it all through with cold ham.
A pot-pie may be made of ducks, rabbits, squirrels, or venison. Also of beef-
steak. A beef-steak, or some pork-steaks (the lean only), greatly improve a
chicken pot-pie. If you use no ham, season with salt.
CHICKEN STEWED, WITH BISCUIT.
Take chickens, and make a fricassee; just before you are ready to dish it up,
have ready two baking-tins of rich soda or baking-powder biscuits; take them
from the oven hot, split them apart by breaking them with your hands, lay them
on a large meat platter, covering it, then pour the hot chicken stew over all.
Send to the table hot. This is a much better way than boiling this kind of
biscuit in the stew, as you are more sure of its being always ight.
CHICKEN DRESSED AS TERRAPIN.
Select young chickens, clean and cut them into pieces; put them into a stew-
pan with just enough water to cook them. When tender stir into it half of a
POULTRY AND GAME, 83
cup of butter and one beaten egg. Season it with salt and pepper, a teaspoonful
of powdered thyme; add two hard-boiled eggs coarsely minced and a small glass
of wine. Boil up once and serve with jelly.
CHICKEN ROLY-POLY.
One quart of flour, two teaspoonfuls of cream tartar mixed with the flour,
one teaspoonful of soda dissolved in a teacupful of milk; a teaspoonful of salt;
do not use shortening of any kind, but roll out the mixture half an inch thick,
and on it lay minced chicken, veal or mutton. The meat must be seasoned with
pepper and salt, and be free from gristle. Roll the crust over and over, and put
it on a buttered plate and place in a steamer for half an hour. Serve for break-
fast or lunch, giving a slice to each person with gravy served with it.
CHICKEN TURNOVERS.
Chop cold roast chicken very fine. Put it into a sauce-pan, place it over the
fire, moisten it with a little water and gravy, or a-.piece of butter. Season with
salt and pepper; add a small tablespoonful of sifted flour, dissolved in a little
water; heat all through, and remove from the fire to become cool. When cooled
roll out some plain pie-crust quite thin, cut out in rounds as large as a saucer;
wet the edge with cold water, and put a large spoonful of the minced meat on
one-half of the round; fold the other half over, and pinch the edges well together,
then fry them in hot drippings or fat, a nice brown. They may also be cooked
in a moderate oven.
CHICKEN PUDDING.
Cut up two young chickens into good-sized pieces; put them in a sauce-pan
with just enough water to cover them well. When boiled quite tender, season
with salt and pepper; let them simmer ten or fifteen minutes longer; then take
the chicken from the broth and remove all the large bones. Place the meat in
a well-buttered pudding-dish, season again, if necessary, adding a few bits of
butter. Pour over this the following batter:
Hight eges beaten light and mixed with one quart of milk, three tablespoon-
fuls of melted butter, a teaspoonful of salt, and two large teaspoonfuls of baking
powder, added to enough sifted flour to make a batter like griddle-cakes.
Bake one hour in a moderate oven.
Make a gravy of the broth that remained from the cooking of the chicken,
adding a tablespoonful of flour, stirred into a third of a cup of melted butter; let
it boil up, putting in more water, if necessary. Serve hot in a gravy boat, with
the pudding.
POULTRY AND GAME.
CHICKEN AND MACCARONI.
Boil a chicken until very tender, take out all the bones, and pick up the meat
Boil half a pound of maccaroni until tender, first breaking it up to
pieces an inch long. Butter a deep pudding-dish, put on the bottom a layer of
the cooked maccaroni, then a layer of the minced chicken, bits of butter, pepper
and salt, then some of the chicken liquor, over this put another layer of macca-
roni, and so on, until the dish is filled. Pour acup of cream over the whole,
and bake half an hour. Serve on a platter.
quite fine.
ROAST DUCK. (Tame.)
Pick, draw, clean thoroughly, and wipe dry. Cut the neck close to the back,
a
beat the breast-bone flat with a rolling-pin, tie the wings and legs securely, and
stuff with the following:
Three pints bread-crumbs, six ounces butter, or part butter and salt pork,
two chopped onions and one teaspoonful each of sage, black pepper and salt.
Do not stuff very full, and sew up the openings firmly to keep the fiavor in and
the fat out. If not fat enough, it should be larded with salt pork, or tie a slice
upon the breast. Place ina baking-pan, with a little water, and baste frequently
with salt and water—some add onion, and some vinegar; turn often, so that the
sides and back may all be nicely browned. When nearly done, baste with
butter and alittle flour. These directions will apply to tame geese as well as
ducks. Young ducks should roast from twenty-five to thirty minutes, and fuil-
grown ones for an hour or more, with frequent basting. Some prefer them
underdone and served very hot; but, as a rule, thorough cooking will prove more
palatable. Make a gravy out of the néck and gizzards by putting them in a
quart of cold water, that must be reduced to a pint by boiling. The giblets,
when done, may be chopped fine and added to the juice. The preferred season-
ings are one table-spoonful of Madeira or sherry, a blade of mace, one small
onion, and a little cayenne pepper; strain through a hair’sieve; pour alittle over
the ducks and serve the remainder in a boat. Served with jellies or any tart
sauce.
BRAISED DUCKS.
Prepare a pair of fine young ducks, the same as for roasting, place them in a
stew-pan together with two or three slices of bacon, a carrot, an onion stuck
with two cloves, and a little thyme and parsley. Season with pepper, and cover
the whole with a broth, adding to the broth a gill of white wine. Place the pan
POULTRY AND GAME.
over a gentle fire and allow the ducks to simmer until done, basting them fre-
quently. When done remove them from the pan, and place them where they
will keep hot. A turnip should then be cut up and fried in some butter. When
nicely browned, drain the pieces and cook them until tender in the liquor in
which the ducks were braised. Now strain and thicken the gravy, and after
dishing up the ducks, pour it over them, garnishing with the pieces of turnip.
—Palner House, Chicago.
STEWED DUCK.
Prepare them by cutting them up the same as chicken for fricassee. Lay
two or three very thin slices of salt pork upon the bottom of a stew-pan; lay the
pieces of duck upon the pork. Let them stew slowly for an hour, closely cov-
ered, Then season with salt and pepper, half a teaspoonful of powdered sage,
or some green sage minced fine; ‘one chopped onion. Stew another half hour
until the duck is tender. Stir up a large tablespoonful of brown flour in a little
water and add it to the stew. Let it boil up, and serve all together in cne dish,
accompanied with green peas.
—Lalmer House, Chicago.
DUCK PIE.
Cut all the meat from cold roast ducks; put the bones and stuffing into cold
water; cover them and let boil; put the meat into a deep dish; pour on enough of
the stock made from the bones to moisten; cover with pastry slit in the centre
with a knife, and bake a light brown.
WARMED UP DUCK.
A nice dish for breakfast, and very relishing, can be made from the remains
of a roast of duck. Cut the meat from the bones, pick out all the little tidbits
in the recesses, lay them in a frying-pan, and cover with water and the cold
gravy left from the roast; add a piece of butter; let all boil up once and if not
quite thick enough, stir in a little dissolved flour. Serve hot.
ROAST WILD DUCK.
Wild duck should not be dressed too soon after being killed. If the weather
is cold it will be better for being kept several days. Bake in a hot oven, letting
it remain for five or ten minutes without basting to keep in the gravy, then
baste frequently with butter and water. If over-done it loses flavor, 30 to 40
minutes in the right kind of an oven being sufficient. Serve on a very hot dish,
and send to table as hot as possible with a cut lemon and the following sauce:
PEN CTITT
acossencsnidaaeadiaadaackaeans caonaeameiaems
86 POULTRY AND GAME.
ablespoonful each of Worcestershire sauce and
Put in a tiny sauce-pan a t his
and the juice of half a
a little salt and cayenne pepper,
mushroom catsup, e
ake it hot, remove from the fire, and stir in a teaspoonful
lemon. Mix well, m
i - into a hot gravy boat. :
of made mustard. Pour in gravy iis senia Stiles Look Hous
WILD DUCKS.
avor of fish, and when in the hands of
Most wild ducks are apt to have the fl
able on this account. Before roasting
d cooks are sometimes unpalat
them, parboil them with a small peeled carrot put within each duck. This
absorbs the unpleasant taste. An onion will have the same effect, but unless you
ge, the carrot is preferable. Roast the same as tame
use onions in the stuffing
duck. Or put into the duck a whole onion peeled, plenty of salt and pepper and
Serve hot with the gravy it
Jaret, bake in a hot oven 20 minutes.
inexperience
a glass of ¢
yields in cooking and a dish of currant jelly.
CANVAS-BACK DUCK.
The epicurean taste declares that this special kind of bird requires no spices
or flavors to make it perfect, as the meat partakes of the flavor of the food
that the bird feeds upon, being mostly wild celery; and the delicious flavor is
best preserved when roasted quickly with a hot fire. After dressing the duck
in the usual way, by plucking, singing, drawing, wipe it with a wet towel, truss
the head under the wing; place it in a dripping-pan, put it in the oven, basting
often, and roast it half.an hour. It is generally preferred a little underdone.
Place it when done on a hot dish, season well with salt and pepper, pour over it
the gravy it has yielded in baking and serve it immediately while hot.
—Delmonico.
ROAST PIGEONS.
Pigeons lose their flavor by being. kept more than a day after they are killed.
They may be prepared and roasted or broiled the same as chickens; they will
require from twenty to thirty minutes cooking. Make a gravy of the giblets or
not, season it with pepper and salt, and add a little flour and butter.
STEWED PIGEONS.
Clean and stuff with onion dressing, thyme, etc.,—do not sew up; take five
or more slices of corned pork, let it fry a while in a pot so that the fat comes out
and it begins to brown a little; then lay the pigeons all around in the fat, leaving
the pork stillin; add hot water enough to partially cover them; cover tightly
and boil an hour or so until tender; then turn off some of the liquid, and keep
ae ee
POULTRY AND GAME. 87
turning them so they will brown nicely; then heat and add the liquor poured
off; add extra thyme, pepper, and keep turning until the pigeons and gravy are
nicely browned. Thicken with a little flour, and serve with the gravy poured
over them; garnish with parsley.
PIGEON PIE.
Take half a dozen pigeons; stuff each one with a dressing the same as for
turkey; loosen the joints with a knife, but do not separate them. Put them in
a stew-pan with water enough to cover them, let them cook until nearly tender,
then season them with salt and pepper and butter. Thicken the gravy with
flour, remove and cool. Butter a pudding-dish, line the sides with a rich crust.
Have ready some hard-boiled eggs cut in slices. Put ina layer of egg and birds
and gravy until the dish is full. Cover with a crust and bake.
BROILED PIGEONS OR SQUABS.
Split them down the back and broil the same as chicken; seasoning well with
salt, pepper and plenty of butter. Broil slices of salt pork, very thin; place a
slice over each bird and serve.
SQUAB POT-PIE.
Cut into dice three ounces of salt pork; divide six wild squabs into pieces, at
the joints; remove the skin. Cut up four potatoes into small squares, and pre-
pare a dozen small dough balls.
Put into a yellow, deep baking-dish the pork, potatoes and squabs, and then
the balls of dough; season with salt, white pepper, a dash of mace or nutmeg;
add hot water enough to cover the ingredients, cover with a “short ”? pie-crust
and bake in a moderate oven three-quarters of an hour.
—Palmer House, Chicago.
WOODCOCK, ROASTED.
Skin the head and neck of the bird, pluck the feathers, and truss it by bring-
ing the beak of the bird under the wing, and fastening the pinion to the thigh;
twist the legs at the knuckles and press the feet upon the thigh. Put a piece of
bread under each bird to catch the drippings, baste with butter, dredge with
flour, and roast fifteen or twenty minutes with a sharp fire. When done, cut
the bread in diamond shape, each piece large enough to stand one bird upon,
place them aslant on your dish, and serve with gravy enough to moisten the
bread; serve some in the dish and some in the tureen; garnish with slices of
lemon. Roast from twenty to twenty-five minutes.
POULTRY AND GAME,
SNIPE.
Snipe are similar to woodcock, and may be served in the same manner; they
will require less time to roast.
REED BIRDS.
Pick and draw them very carefully, salt and dredge with flour, and roast
with a quick fire ten or fifteen minutes. Serve on toast with butter and pepper.
You can put in each one an oyster dipped in butter and then in bread-crumbs
before roasting. They are also very nice broiled.
ROAST QUAIL.
Rinse well and steam over boiling water until tender, then dredge with flour,
and smother in butter; season with salt and pepper and roast inside the stove;
’ thicken the gravy; serve with green grape jelly, and garnish with parsley.
TO ROAST PARTRIDGES, PHEASANTS, QUAILS OR GROUSE.
Carefully cut out all the shot, wash thoroughly but quickly, using soda in the
water; rinse again, and dry with a clean cloth. Stuff them and sew them up.
Skewer the legs and wings to the body, larder the breast with very thin slices of
fat salt pork, place them in the oven, and baste with butter and water before
taking up, having seasoned them with salt and pepper; or you can leave out the
pork and use only butter, or cook them without stuffing. Make a gravy of the
drippings thickened with browned flour. Boil up and serve in a boat.
These are all very fine broiled, first splitting down the back, placing on the
gridiron the inside down, cover with a baking tin, and broil slowly at first.
Serve with cream gravy.
GAME. PIE.
Clean well, inside and out, a dozen small birds, quail, snipe, woodcock, etc.,
and split them in half; put them in a sauce-pan with about two quarts of water;
when it boils, skim off all scum that rises; then add salt and pepper, a bunch of
minced. parsley, one onion chopped fine, and three whole cloves. Cut up half a
pound of salt pork into dice, and let all boil until tender, using care that there
be enough water to cover the birds. Thicken this with two tablespoonfuls of
browned flour and let it boil up. Stir in apiece of butter as large as an egg;
remove from the fire and let it cool. Have ready a pint of potatoes cut as small
as dice, and a richcrust made. Line the sides of a buttered pudding-dish with
the crust; lay in the birds, then some of the potatoes, then birds and so on, until
the dish is full. Pour over the gravy, put onthe top crust, with a slit cut in the
POULTRY AND GAME. 89
centre, and bake. The top can be ornamented with pastry leaves in a wreath
about the edge, with any fancy design placed in the centre across the slit.
—Rockaway Beach.
SNOW BIRDS.
One dozen thoroughly cleaned birds; stuff each with an oyster, put them into
a yellow dish, and add two ounces of boiled galt pork and three raw potatoes cut
into slices; add a pint of oyster liquor, an ounce of butter; salt and pepper; cover
the dish with a crust and bake in a moderate oven.
SQUIRREL.
They are cooked similar to rabbits, are excellent when broiled or made into
a stew, and, in fact, are very good in all the different styles of cooking similar to
rabbit.
There are many species common to this country; among them the black, red,
gray and fox. Gophers and chipmunks may also be classed as another but
smaller variety
ROAST HARE OR RABBIT.
A very close relationship exists between the hare and the rabbit, the chief
difference being in the smaller size and shorter legs and ears of the latter. The
manner of dressing and preparing each for the table is, therefore, pretty nearly
the same, ‘To prepare them for roasting, first skin, wash well in cold water and
rinse thoroughly in lukewarm water. If a little musty from being emptied
before they were hung up, and afterward neglected, rub the insides with vinegar
and afterward remove all taint of the acid by a thorough washing in lukewarm
water. After being well wiped with a soft cloth put in a dressing as usual, sew
the animal up, truss it, and roast for a half or three-quarters of an hour, until
well-browned, basting it constantly with butter and dredging with flour, just
before taking up:
To make a gravy, after the rabbits are roasted, pour nearly all the fat out of
the pan, but do not pour the bottom or brown part of the drippings; put the pan
over the fire, stir into it a heaping tablespoonful of flour, and stir until the flour
browns. Then stirin a pint of boiling water. Season the gravy with salt and
pepper; let it boil for a moment. Send hot to the table in a tureen with the hot
rabbits. Serve with currant jelly.
FRICASSEE RABBIT.
Clean two young rabbits, cut into joints, and soak in salt and water half an
hour, Put into a sauce-pan with a pint of cold water, a bunch of sweet herbs,
POULTRY AND GAME.
90
an onion finely minced, a pinch of mace, half a nutmeg, a pinch of pepper and
half a pound of salt pork cut in small thin slices. Cover and stew until tender.
Take out the rabbits and set in a dish where they will keep warm. Add to the
gravy a cup of cream (or milk), two well-beaten eggs, stirred in a little at a time,
a tablespoonful of butter, and a thickening made of a tablespoonful of flour
and alittle milk. Boil up once; remove the sauce-pan from the fire, squeeze in
the juice of a lemon, stirring all the while, and pour over the rabbits. Do not
cook the head or neck.
FRIED RABBIT.
After the rabbit has been thoroughly cleaned and washed, put it into boiling
water, and let it boil ten minutes; drain it, and when cold, cut it into joints, dip
into beaten egg, and then in fine bread-crumbs; season with salt and pepper.
When all are ready, fry them in butter and sweet lard, mixed over a moderate
fire until brown on both sides. Take them out, thicken the gravy with a spoon-
ful of flour, turn in a cup of milk or cream; let all boil up, and turn over the
rabbits. Serve hot with onion sauce. (See Sauces.) Garnish with sliced lemon.
RABBIT PIE.
This pie can be made the same as ‘‘Game Pie,’’ excepting you scatter
through it four hard-boiled eggs cut in slices. Cover with puff paste, cut a slit
in the middle, and bake one hour, laying paper over the top should it brown
too fast.
BROILED RABBITS.
After skinning and cleaning the rabbits, wipe them dry, split them down the
back lengthwise, pound them flat, then wrap them in letter paper well buttered,
place them on a buttered gridiron, and broil over a clear, brisk fire, turning them
often. When sufficiently cooked, remove the papers, lay them on a very hot
platter, season with salt, pepper, and plenty of butter, turning them over and
over to soak up the butter. Cover and keep hot ina warming oven until served.
SALMI OF GAME.
This is a nice mode of serving the remains of roasted game, but when a
superlative salmi is desired, the birds must be scarcely more than half roasted
for it. In either case, carve them very neatly, and strip every particle of skin
and fat from the legs, wings and breasts; bruise the bodies well, and put them
with the skin and other trimmings into a very clean stew-pan. If for a simple
and inexpensive dinner, merely add to them two sliced onions, a bay-leaf, a small
POULTRY AND GAME. gt
blade of mace and a few peppercorns; then pour in a pint or more of good veal
gravy, or strong broth, and boil it briskly until reduced nearly half; strain the
gravy, pressing the bones well to obtain all the flavor; skim off the fat, add a
little cayenne and lemon juice, heat the game very gradually in it, but do not
on any account allow it to boil; place pieces of fried bread round a dish, arrange
the birds in good form in the centre, give the sauce a boil, and pour it on them.
ROAST HAUNCH OF VENISON.
To prepare a haunch of venison for roasting, wash it slightly in tepid water,
and dry it thoroughly by rubbing it with a clean, soft cloth. Lay over the fat
side a large sheet of thickly buttered paper, and next a paste of flour and water
about three-quarters of an inch thick; cover this again with two or three sheets
of stout paper, secure the whole well with twine, and put down to roast, with a
little water, in the dripping-pan. Let the fire be clear and strong; baste the
paper immediately with butter or clarified drippings, and roast the joint from
three to four hours, according to its weight and quality. Doe venison will
require half an hour less time than buck venison. About twenty minutes before
the joint is done remove the paste and paper, baste the meat in every part with
butter, and dredge it very lightly with flour; let it take a pale brown color, and
serve hot with unflavored gravy made with a thickening, in a tureen and good
currant jelly. Venison is much better when the deer has been killed in the
autumn, when wild berries are plentiful, and it has had abundant opportunities
to fatten upon this and other fresh food. a
—Windsor Hotel, Montreal.
BROILED VENISON STEAK.
Venison steaks should be broiled over a clear fire. t=raimg: often. It requires
more cooking than beef. When sufficiently done, season with salt and pepper,
pour over two tablespoonfuls of currant jelly, melted with a piece of butter.
Serve hot on hot plates.
Delicious steaks, corresponding to the shape of mutton chops, are cut from
the loin.
BAKED SADDLE OF VENISON.
. * 4 32 i 1
Wash the saddle carefully; see that no hairs are left dried on to the outside.
Use a saddle of venison of about ten pounds. Cut some salt pork in strips about
, and an eighth of an inch thick, with which lard the saddie
In a large drippiag-pan cut two carrots, one onion,
two inches long
with two rows on each side.
and some salt pork in thin slices; add two bay leaves, two cloves, four kernels
‘of butter, and let it b
by spp Te ich np
92 POULTRY AND GAME.
of allspice, half a lemon, sliced, and season with salt and pepper; place the saddle
of venison in the pan, with a quart of good stock, boiling hot, and a small piece
oil about fifteen minutes on top of the stove; then put it in
pasting well every five minutes, until it is medium rare, so
a hot oven and bake,
that the blood runs when cut; serve with jelly or a wine sauce. If the venison
ig desired well done, cook much longer, and use a cream sauce with it, or stir
cream into the venison gravy. (For cream sauce see Sauces. )
Venison should never be roasted unless very fat. The shoulder is a roasting
piece, and may be done without the paper or paste.
In ordering the saddle request the butcher to cut the ribs off pretty close, as
the only part that is of much account is the tenderloin and thick meat that lies
along the backbone up to the neck. The ribs which extend from this have very
little meat on them, but are always sold with the saddle. When neatly cut off
they leave the saddle in a better shape, and the ribs can be put into your stock-
ot to boil for soup.
P roe —Windsor Hotel, Montreal.
VENISON PIE OR PASTRY.
The neck, breast and shoulder are the parts used for a venison pie or pastry.
Cut the meat into pieces (fat and lean together) and put the bones and trim-
mings into the stew-pan with pepper and salt, and water or veal broth enough
to cover it. Simmer it till you have drawn out a good gravy. Then strain it.
In the meantime make a good rich paste, and roll it rather thick. Cover the
pottom and sides of a deep dish with one sheet of it, and put in your meat,
having seasoned it with pepper, salt, nutmeg and mace. Pour in the gravy
which you have prepared from the trimmings, and a glass of port wine. Lay
on the top some bits of butter rolled in flour. Cover the pie with a thick lid of
paste and ornament it handsomely with leaves and flowers formed with a tin
cutter. Bake two or more hours according to the size. Just before it is done,
pull it forward in the oven, and brush it over with beaten egg; push it back and
let it slightly brown.
—Windsor Hotel, Montreal.
VENISON HASHED.
Cut the meat in nice small slices, and put the trimmings and bones into a
sauce-pan with barely water enough to cover them. Let them stew for an hour.
Then strain the liquid into a stew-pan; add to it some bits of butter, rolled in
flour, and whatever gravy was left of the venison the day before. Stir in some
currant jelly, and give it a boil up. Then put in the meat, and keep it over the
POULTRY AND GAME. 93
fire just long enough to warm it through; but do not allow it to boil, as it has
been once cooked already.
FRIED VENISON STEAK.
Cut a breast of venison into steaks; make a quarter of a pound of butter hot
in a pan; rub the steaks over with a mixture of a little salt and pepper; dip them
in wheat flour, or rolled crackers, and fry a rich brown; when both sides are
done, take them up on a dish, and put a tin cover over; dredge a heaping tea-
spoonful of flour into the butter in the pan, stir it with a spoon until it is brown,
without burning; put to it a small teacupful of boiling water, with a tablespoon-
ful of currant jelly dissolved into it; stir it for a few minutes, then strain it over
the meat, and serve. A glass of wine, with atablespoonful of white sugar dis-
solved in it, may be used for the gravy, instead of the jelly and water. Venison
may be boiled, and served with boiled vegetables, pickled beets, etc., and sauce.
at we understand how to choose
Tn the selection of meat it is most essential th
ar bright red color, the fat
it; in beef it should be a smooth, fine grain, of a cle
white, and will feel tender when pinched with the fingers.
abundant kidney fat or suet. The most choice pieces for roast are the sirloin,
fore and middle ribs.
Veal, to be good, should have the flesh
d plenty of kidney fat; the joints stiff.
a bright red, firm and juicy and a close
Will also have
firm and dry, fine grained and of a
delicate pinkish color, an
Mutton is good when the flesh is
grain, the fat firm and white.
Pork: if young, the lean will break on being pinched smooth when nipped
with the fingers, also the skin will break and dent; if the rind is rough and hard
it is old.
Tn roasting meat, allow from fiftee
will vary according to the thickness of the roast.
roasting depends on the heat and goodness of the fire; if put
loses its juices, and the result is a tough, tasteless roast; whereas, if the oven is
of the proper heat, it immediately sears up the pores of the meat and the juices
n to twenty minutes to the pound, which
A great deal of the success in
into a cool oven it
are retained.
The oven should be the hottest when the meat is put into it, in order to
quickly crisp the surface and close the pores of the’meat, thereby confining its
natural juices. If the oven is too hot to hold the hand in for only a moment,
then the oven is right to receive the meat. The roast should first be washed in
pure water, then wiped dry with a clean dry cloth, placed in a baking-pan,
laid under it, but
without any seasoning; some pieces of suet or cold drippings
ney to soften the
no water should be put into the pan, for this would have a tende
outside of the meat. The water can never get so hot as the hot fat upon the
surface of the meat, and the generating of the steam prevents its crispness, S°
desirable in a roast.
MEATS, 95
It should be frequently basted with its own drippings which flow from the meat
when partly cooked and well seasoned. Lamb, veal and pork should be cooked
rather slower than beef, with a more mederate fire, covering the fat with a piece
of paper, and thoroughly cooked till the flesh parts {rem the bone; and nicely
browned, without being burned. An onion sliced and put on top of a roast
while cooking, especially roast of pork, gives a nice flavor. Remove the onion
before serving.
Larding meats is drawing ribbons of fat pork through the upper surface of
the meat, leaving both ends protruding. This is accomplished by the use of a
larding-needle, which may be procured at house-furnishing stores.
Boiling or stewing meat, if fresh, should be put into boiling water, closely
covered, and boiled slowly, allowing twenty minutes to each peund, and when
partly cooked, or when it begins to get tender, salted,adding spices and vegetables.
Salt meats should be covered with cold water, and require thirty minutes very
slow boiling, from the time the water boils, for each pound; if it is very salt,
pour off the first water, and put it in another of boiling water, or it may be
soaked one night in cold water. After meat commences to boil, the pot should
never stop simmering and always be replenished from the bodling tea-kettle.
Frying may be done in two ways: one method, which is most generally used,
is by putting one ounce or more (as the case requires) of beef drippings, lard or
butter, into a frying-pan, and when at the bodling pownt, laying in the meat,
cooking both sides a nice brown. The other method is to completely immerse
the article to be cooked in sufficient hot lard to cover it, similar to frying
doughnuts.
Broiled meats should be placed over clear, red coals, free from smoke, giving
out a good heat, but not too brisk or the meat will be hardened and scorched;
but if the fire is dead, the gravy will escape, and drop upon the coals, creating a
blaze, which will blacken and smoke the meat. Steaks and chops should be
turned often, in order that every part should be evenly done—never sticking a
fork into the lean part, as that lets the juices escape; it should be put into the
outer skin or fat. When the meat is sufficiently broiled, it should be laid ona hot
dish and seasoned. The best pieces for steak are the porter-house, sirloin, and
rump.
Yi THAWING FROZEN MEAT, Etc.
If meat, poultry, fish, vegetables, or any other article of food, when found
frozen, is thawed by putting it into warm water or placing it before the fire, ib
will most certainly spoil by that process, and be rendered unfit to eat. The only
96 MEATS.
way to thaw these things is by immersing them in cold water. This should be
done as soon as they are brought in from. market, that they may have time to
be well thawed before they are cooked. If meat that has Hee ue is to be
boiled, put it on in cold water. If to be roasted, begin by setting it at a distance
from the fire; for if it should not chance to be thoroughly thawed all through to
at first too near the fire will cause it to spoil. If it is
expedient to thaw the meat or poultry the night before Coole: lay it in cold
water early in the evening, and change the water at bed-time. If found crusted
with ice in the morning, remove the ice, and put the meat in fresh cold water,
letting it lie in it till wanted for cooking.
Potatoes are injured by being frozen. Other vegetables are not the worse for
it, ‘provided they are always thawed in cold water.
the centre, placing it
TO KEEP MEAT FROM FLIES.
Put in sacks, with enough straw around it so the flies cannot reach through.
Three-fourths of a yard of yard-wide muslin is the right size for the sack. Put
a little straw in the bottom, then put in the ham and lay straw in all around it;
tie it tightly, and hang it in a cool, dry place. Be sure the straw is all around the.
meat, so the flies cannot reach through to deposit the eggs, (The sacking must
be done early in the season before the fly appears.) Muslin lets the air in and is
much better than paper. Thin muslin is as good as thick, and will last for years.
if washed when laid away when emptied.
—National Stockman.
ROAST BEEF.
One very essential point in roasting beef is to have the oven well heated
when the beef is first put in; this causes the pores to close up quickly, and pre-
vents the escape of the juices.
Take a rib piece or loin roast of seven or eight pounds. Wipe it thoroughly
all over with a clean wet towel. Lay it in a dripping-pan, and baste it well with
butter or suet fat. Set it in the oven. Baste it frequently with its own drip-
pings, which will make it brown and tender. When partly done, season with
salt and pepper, as it hardens any meat to salt it when raw, and draws out its
juices, then dredge with sifted flour to give it a frothy appearance. It will take
a roast of this size about two hours time to be properly done, leaving the inside
a little rare or red—half an hour less would make the inside quite rare. Remove
the beef to a heated dish, set where it will keep hot; then skim the drippings
from all fat, add a tablespoonful of sifted flour, a little pepper and a teacupful
of boiling water. Boil up once and serve hot in a gravy boat.
MEATS, 97
Some prefer the clear gravy without the thickening, Serve with mustard or
grated horse-radish and vinegar.
YORKSHIRE PUDDING.
This is a very nice accompaniment to a roast of beef ; the ingredients are, one
pint of milk, four eggs, white and yolks beaten separately, one teaspoonful
of salt, and two teaspoonfuls of baking powder sifted through two cups of
flour. It should be mixed very smooth, about the consistency of cream. Regu-
late your time when you put in your roast, so that it will be done half an hour
or forty minutes before dishing up. Take it from the oven, set it where it will
keep hot. In the meantime have this pudding prepared. Take two common
biscuit tins, dip some of the drippings from the dripping-pan into these tins, pour
half of the pudding into each, set them into the hot oven, and keep them in until
the dinner is dished up; take these puddings out at the last moment and send to
the table hot. This I consider much better than the old way of baking the
pudding under the meat.
BEEFSTEAK. No. 1.
The first consideration in broiling is to have a clear, glowing bed of coals.
The steak should be about three-quarters of an inch in thickness, and should be
pounded only in extreme cases, 7.e., when it is cut too thick and is ‘‘ stringy.”’ Lay
it on a buttered gridiron, turning it often, as it begins to drip, attempting nothing
else while cooking it. Have everything else ready for the table; the potatoes
and vegetables dished and in the warming closet. Do not season it until it is
done, which will be in about ten to twelve minutes. Remove it to a warm
platter, pepper and salt it on both sides and spread a liberal lump of butter over
it. Serve at once while hot. No definite rule can be given as to the t¢me of
cooking steak, individual tastes differ so widely in regard to it, some only liking
it when well done, others so rare that the blood runs out of it. The best pieces
for broiling are the porter-house and sirloin.
BEEFSTEAK. No. 2.
Take a smooth, thick-bottomed frying-pan, scald it out with hot water, and
wipe it dry; set it on the stove or range, and when very hot, rub it over the
bottom with a rag dipped in butter; then place your steak or chops in it, turn
often until cooked through, take up on a warm platter, and season both sides
with salt, pepper and butter. Serve hot.
Many prefer this manner of cooking steak rather than broiling or frying in
a quantity of grease.
7
MEATS.
BEEFSTEAK AND ONIONS.
Prepare the steak in the usual way. Have ready ina frying pan a dozen
onions cut in slices and fried brown in a little beef drippings or butter. Dish
your steak, and lay the onions thickly over the top. Cover and let stand five
minutes, then send to the table hot.
BEEFSTEAK AND OYSTERS.
Put one quart of oysters with very little of
Broil the steak the usual way.
n it comes to a boil, take off the
the liquor into a stew-pan upon the fire; whe
scum that may rise, stir in three ounces of butter mixed with a tablespoonful
of sifted flour, let it boil one minute until it thickens, pour it over the steak.
Serve hot. ‘
— Palace Hotel, San Francisco
TO FRY BEEFSTEAKS.
Beefsteak for frying should be cut much thinner than for broiling. Take
from the ribs or sirloin and remove the bone. Put some butter or nice beef dripping
into a frying-pan, and set it over the fire, and when it has boiled and become hot,
lay in the steaks; when cooked quite enough, season with salt and pepper, turn
and brown on both sides. Steaks when fried should be thoroughly done. Have
ready a hot dish, and when they are done, take out the steaks and lay them on
it, with another dish cover the top to keep them hot. The gravy in the pan can
be turned over the steaks, first adding a few drops of boiling water, or a gravy
to be served in-a separate dish made by putting a large tablespoonful of flour
into the hot gravy left in the pan, after taking up the steaks. Stir it smooth,
then pour in a pint of cream or sweet rich milk, salt and pepper, let it boil up
once until it thickens, pour hot into a gravy dish, and send to the table with the
steaks.
POT ROAST. (Old Style.)
This is an old-fashioned dish, often cooked in our grandmothers’ time. Take
a piece of fresh beef weighing about five or six pounds. It must not be too fat.
Wash it and put it into a pot with barely sufficient water to cover it. Set it
over a slow fire,.and after it has stewed an hour salt and pepper it Then stew
it slowly until tender, adding a little onion if liked. Do not replenish the water
at the last, but let all nearly boil away. When tender all through take the
[ from the pot, and pour the gravy ina bowl. Puta large lump of butter
in the bottom of the pot, then dredge the piece of meat with flour, and return ib
Ss
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>
NA WASH
v
MEA TFS. 99
to the pot to brown, turning it often to prevent its burning. Take the gravy
that you have poured from the meat into the bowl, and skim off all the fat; pour
this gravy in with the meat and stir in a large spoonful of flour; wet with a little
water; let it boil up ten or fifteen minutes and pour into a gravy dish. Serve
both hot, the meat on a platter. Some are very fond of this way of cooking a
piece of beef which has been previously placed in spiced pickle for two or three
days.
SPICED BEEF. (Excellent.)
For a round of beef weighing twenty or twenty-four pounds, take one quarter
of a pound of saltpetre, one quarter:-of a pound of coarse brown sugar, two
pounds of salt, one ounce of cloves, one ounce of allspice, and half an ounce of
mace; pulverize these materials, mix them well together, and with them rub
the beef thoroughly on every part; let the beef lie for eight or ten days in the
pickle thus made, turning and rubbing it every day; then tie it around with a
broad tape, to keep it in shape; make a coarse paste of flour and water, lay a
little suet finely chopped over and under the beef, inclose the beef entirely in
the paste, and bake it six hours. When you take the beef from the oven,
remove the paste, but do not remove the tape until you are ready to send it to
the table. If you wish to eat the beef cold, keep it well covered that it may
retain its moisture.
BEEF A LA MODE.
Mix together three teaspoonfuls of salt, one of pepper, one of ginger, one of
mace, one of cinnamon, and two of cloves. Rub this mixture into ten pounds
of the upper part of a round of beef. Let this beef stand in this state over night.
In the morning, make a dressing or stuffing of a pint of fine bread-crumbs, half
a pound of fat salt pork cut in dice, a teaspoonful of ground thyme or summer
savory, two teaspoonfuls sage, half a teaspoonful of pepper, one of nutmeg, a
little cloves, an onion minced fine, moisten with a little milk or water. Stuff
this mixture into the place from whence you took out the bone. With a long
skewer fasten the two ends of the beef together, so that its form will be circular,
tape, to prevent the skewers giving away. Make
) knife; fill these incisions very closely with the
and bind it around with
incisions in the beef with a shar}
stuffing, and dredge the whole with flour.
Put it into a dripping-pan and pour over ita
pan over it to keep in the steam, and roast slowly from three to four hours,
n hour to each pound of meat. If the meat should be
pint of hot water; turn a large
allowing a quarter of a
SERRE RE SPT NSC
and then put into a dripping
MEATS.
IO0O
tough, it may be stewed first in a pot with water enough to cover it, until tender,
-pan and browned in the oven.
Tf the meat is to be eaten hot, skim off the fat from the gravy, into which,
after it is taken off the fire, stir in the beaten yolks of two eggs. If onions are
disliked you may omit them and substitute minced oysters.
TENDERLOIN OF BEEF.
To serve tenderloin as directed below, the whole piece must be extracted
before the hind quarter of the animal is cut out. This must be particularly
noted, because not commonly practised, the tenderloin being usually left attached
to the roasting pieces, in order to furnish a tidbit for afew. To dress it whole,
proceed as follows: Washing the piece well, put it in an oven; add about a pint
of water, and chop up a good handful of each of the following vegetables as an
ingredient of the dish, viz., Irish potatoes, carrots, turnips, and a large bunch
of celery. They must be washed, peeled, and chopped up raw, then added to
the meat; blended with the juice, they form and flavor the gravy. Let the
whole slowly simmer, and when nearly done, add a teaspoonful of pounded
allspice. To give a richness to the gravy, put in a tablespoonful of butter. If
the gravy should look too greasy, skim off some of the melted suet. Boil also a
lean piece of beef, which, when perfectly done, chop fine, flavoring with a very
small quantity of onion, besides pepper and salt to the taste. Make into small
balls, wet them on the outside with eggs, roll in grated cracker or fine bread-
crumbs. Fry these force-meat balls a light brown. When serving the dish, put
these around the tenderloin, and pour over the whole the rich gravy. This dish
is a very handsome one, and, altogether, fit for an epicurean palate. A sumptu-
ous dish,
STEWED STEAK WITH OYSTERS.
Two pounds of rump steak, one pint of oysters, one tablespoonful of lemon
juice, three of butter, one of flour, salt, pepper, one cupful of water. Wash the
oysters in the water, and drain into a stew-pan. Put this liquor on to heat. As
soon as it comes to a boil, skim and set back. Put the butter in a frying-pan,
and when hot, put ina steak. Cook ten minutes. Take up the steak, and stir
the flour into the butter remaining in the pan. Stir until a dark brown. Add
the oyster liquor, and boil one minute. Season with salt and pepper. Put back
the steak, cover the pan, and simmer half an hour or until the steak seems
tender, then add the oysters and lemon juice. Boil one minute. Serve on a hot
dish with points of toast for a garnish.
MEATS,
SMOTHERED BEEFSTEAK.
Take thin slices of steak from the upper part of the round or one large thin
steak. Lay the meat out smoothly and wipe it dry. Prepare a dressing, using a
cupful of fine bread-crumbs, half a teaspoonful of salt, some pepper, a table-
spoonful of: butter, half a teaspoonful of sage, the same of powdered summer
savory, and enough milk to moisten it all into a stiff mixture. Spread it over:
the meat, roll it up carefully, and tie with a string, securing the ends well.
Now fry a few thin slices of salt pork in the bottom of a kettle or sauce-pan,
and into the fat that has fried out of this pork, place this roll or rolls of beef,
and brown it on all sides, turning it until a rich color all over, then add half a
pint of water, and stew until tender. If the flavor of onion is liked, a slice may
be chopped fine and added to the dressing. When cooked sufficiently, take out
the meat, thicken the gravy, and turn over it. To be carved cutting crosswise,
in slices, through beef and stuffing.
BEEFSTEAK ROLLS.
This mode is similar to the above recipe, but many might prefer it.
Prepare a good dressing, such as you like for turkey or duck; take a round
steak, pound it, but not very hard, spread the dressing over it, sprinkle in a little-
salt, pepper, and a few bits of butter, lap over the ends, roll the steak up tightly
and tie closely; spread two great spoonfuls of butter over the steak after rolling
it up, then wash witha well-beaten egg, put water in the bake-pan, lay in the
steak so as not to touch the water, and bake as you would a duck, basting often.
A half hour in a brisk oven will bake. Make a brown gravy, and send to the
table hot.
TO COLLAR A FLANK OF BEEF.
Procure a well-corned flank of beef,—say six pounds. Wash it, and remove
the inner and outer skin with the gristle. Prepare a seasoning of one teaspoon-
ful each of sage, parsley, thyme, pepper and cloves. Lay your meat upon a.
board and spread this mixture over the inside. oll the beef up tight, fasten it
with small skewers, put a cloth over it, bandage the cloth with tape, put the
beef into the stew-pot, cover it with water to the depth of an inch, boil gently
six hours; take it out of the water, place it on a board without undoing it; lay a
board on top of the beef, put a fifty pound weight upon this board, and let it
remain twenty-four hours. Take off the bandage, garnish with green pickles
and curled parsley, and serve.
102 MEATS.
DRIED BEEF.
of beef, or that part which will be the most lean and tender,
Buy the best
good piece. For every twenty pounds of
The tender part of the round is a very
of salt, one teaspoonful of saltpetre, and a quarter of a pound
Mix them well together, and rub the beef well with one-third
Let it lie in the liquor it makes for
beef use one pint
of brown sugar.
of the mixture for three successive days.
six days, then hang up to dry.
A large crock or jar is a good vessel to prepare the meat in before drying it,
BEEF CORNED OR SALTED. (Red.)
Cut up a quarter of beef. For each hundred weight take half a peck of
coarse salt, a quarter of a pound of saltpetre,
a quart of molasses, or two pounds of coarse brown sugar. Mace, cloves and
the same weight of saleratus, and
allspice, may be added for spiced beef.
Strew some of the salt in the bottom of a pickle-tub or barrel; then put ina
layer of meat, strew this with salt, then add another layer of meat, and salt and
meat alternately, until all is used. Let it remain one night. Dissolve the
saleratus and saltpetre in a little warm water, and put it to the molasses or
sugar; then put it over the meat, add water enough to cover the meat, lay a
board on it to keep it under the brine. The meat is fit for use after ten days.
This receipt is for winter beef. Rather more salt may be used in warm weather.
Towards spring take the brine from the meat, make it boiling hot, skim it
clear, and when it is cooled, return it to the meat.
Beef tongues and smoking pieces are fine pickled in this brine. Beef liver
put in this brine for ten days, and then wiped dry and smoked, is very fine. Cut
it in slices, and fry or broil it. The brisket of beef, after being corned, may be
smoked, and is very good for boiling.
Lean pieces of beef, cut properly from the hind quarter, are the proper pieces
for being smoked. There may be some fine pieces cut from the fore-quarter.
After the beef has been in brine ten days or more, wipe it dry, and hang it in
a chimney where wood is burned, or make a smothered fire of sawdust or chips,
and keep it smoking for ten days; then rub fine black pepper over every part to
keep the flies from it, and hang it in a dry, dark, cool place. After a week it is
fit for use. A strong, coarse brown paper, folded around the beef, and fastened
with paste, keeps it nicely.
Tongues are smoked in the same manner. Hang them by a string put
MEATS. 103
through the root end. Spiced brine for smoked beef or tongues will be gener-
ally liked.
ROAST BEEF PIE WITH POTATO CRUST.
When you have a cold roast of beef, cut off as much as will half fill a baking-
dish suited to the size of your family; put this sliced beef into a stew-pan with
any gravy that you may have also saved, a lump of butter, a bit of sliced onion,
and a seasoning of pepper and salt, with enough water to make plenty of gravy;
thicken it, too, by dredging in a tablespoonful of flour; cover it up on the fire,
where it may stew gently, but not be in danger of burning. Meanwhile there
must be boiled a sufficient quantity of potatoes to fill up your baking-dish, after
the stewed meat has been transferred to it. The potatoes must be boiled done,
mashed smooth, and beaten up with milk and butter, as if they were to be
served alone, and placed in a thick layer on top of the meat. Brush it over with
egg, place the dish in an oven, and let it remain there long enough to be brown.
There should be a goodly quantity of gravy left with the beef, that the dish be
not dry and tasteless. Serve with it tomato sauce, Worcestershire sauce or any
other kind that you prefer. A good, plain dish.
ROAST BEEF PIE.
Cut up roast beef, or beef steak left from a previous meal, into thin slices,
lay some of the slices into a deep dish which you have lined on the sides with
rich biscuit’ dough, rolled very thin, (say a quarter of an inch thick); now
sprinkle over this layer a little pepper and salt; putin asmall bit of butter, a
few slices of cold potatoes, a little of the cold gravy, if you have any left from
the roast. Make another layer of beef, another layer of seasoning, and so on,
until the dish is filled; cover the whole with paste. leaving a slit in the centre,
and bake half an hour.
BEEF STEAK PIE.
Cut up rump or flank steak into strips two inches long and about an inch
wide. Stew them with the bone in just enough water to cover them until partly
cooked; have half a dozen of cold boiled potatoes sliced. Line a baking-dish
with pie paste, put in a layer of the meat with salt, pepper, and a little of thinly
sliced onion, then one of the sliced potatoes, with bits of butter dotted over
them. Then the steak, alternated with layers of potato, until the dish is full.
Add the gravy or broth, having first thickened it with brown flour. Cover
with a top crust, making a slit in the middle; brush a little beaten egg over it,
and bake until quite brown.
I ERP TT TIE RTT RO mE ETT SIRT EN ra
MEATS.
FRIZZLED BEEF.
Shave off very thin slices of smoked or dried beef, put them in a frying-pan,
cover with cold water, set it on the back of the range or stove, and let it come
to a very slow heat, allowing it time to swell out to its natural size, but not to
boil. Stir it up, then drain off the water. Melt one ounce of sweet butter in
the frying-pan, and add the wafers of beef. When they begin to frizzle or turn
up, break over them three eggs; stir until the eggs are cooked; add a little white
pepper, and serve on slices of buttered toast.
FLANK STEAK.
This is cut from the boneless part of the flank and is secreted between an out-
‘side and inside layer of creamy fat. There are two ways for broiling it. ‘One is
to slice it diagonally across the grain; the others to broil it whole. In either
case brush butter over it and proceed as in broiling other steaks. It is considered
by butchers the finest steak, which they frequently reserve for themselves,
TO BOIL CORNED BEEF.
The aitch-bone and the brisket are considered the best pieces for boiling. If
you buy them in the market already corned, they will be fit to put over the
fire without a previous soaking in water. If you corn them in the brine in
which you keep your beef through the winter, they must be soaked in cold
water over night. Put the beef into a pot, cover with sufficient cold water,
place over a brisk fire, let it come to a boil in half an hour; just before boiling
remove all the scum from the pot, place the pot on the back of the fire, let it boil
very slowly until quite tender.
A piece weighing eight pounds requires two and a half hours’ boiling. If
you do not wish to eat it hot, let it remain in the pot after you take it from the
‘fire, until nearly cold, then lay it in a colander to drain, lay a cloth over it to
retain its fresh appearance; serve with horse-radish and pickles.
If vegetables are to accompany this, making it the old-fashioned “boiled
‘dinner,”’ about three-quarters of an hour before dishing up skim the liquor free
from fat and turn part of it out into another kettle, into which put a cabbage
carefully prepared, cutting it into four quarters; also half a dozen peeled
medium-sized white turnips, cut into halves; scrape four carrots and four
parsnips each cut into four pieces. Into the kettle with the meat, about half an
hour before serving, pour on more water from the boiling tea-kettle, and into
this put peeled medium-sized potatoes. This dinner should also be accompanied
MEATS,
by boiled beets, sliced hot, cooked separate from the rest, with vinegar over
them. Cooking the cabbage separately from the meat prevents the meat from
having the flavor of cabbage when cold. The carrots, parsnips and turnips will
boil in about an hour. A piece of salt pork was usually boiled with a ‘“‘ New
England boiled dinner.”
SPICED BEEF RELISH.
Take two pounds of raw, tender beefsteak, chop it very fine, put into it salt,
pepper and a little sage, two tablespoonfuls of melted butter; add two rolled
crackers made very fine, also two well-beaten eggs. Make it up into the shape _
of a roll and bake it; baste with butter and water before baking. Cut in slices
when cold.
FRIED BEEF LIVER.
Cut it in rather thin slices, say a quarter of an inch thick, pour over it boiling
water, which closes the pores of the meat, makes it impervious to the fat,
and at the same time seals up the rich juice of the meat. It may be rolled in
flour or bread-crumbs, seasoned with salt and pepper, dipped in egg and fried in
hot fat mixed with one-third butter.
PRESSED BEEF.
First have your beef nicely pickled: let it stay in pickle a week; then take
the thin flanky pieces, such as will not make a handsome dish of themselves;
put on a large potful, and let them boil until perfcctly done; then pull to pieces,
and season just as you do souse, with pepper, salt and allspice; only put it ina
coarse cloth and press down upon it some very heavy weight.
The advantage of this recipe is that it makes a most acceptable, presentable
dish out of a part of the beef that otherwise might be wasted.
FRENCH STEW.
Grease the bottom of an iron pot, and place in it three or four pounds of
beef; be very careful that it does not burn, and turn it until it is nicely browned.
Set a muffin ring under the beef to prevent its sticking. Add a few sliced
carrots, one or two sliced onions, and a cupful of hot water; keep covered, and
stew slowly until the vegetables are done. Add pepper and salt. If you wish
more gravy, add hot water, and thicken with flour. Serve on a dish with the
vegetables.
TO POT BEEF.
The round is the best piece for potting, and you may use both the upper and
under part. Take ten pounds of beef, remove all the fat, cut the lean into
166 MEATS.
square pieces, two inches thick. Mix together three teaspoonfuls of salt, one of
pepper, one of cloves, one of mace, one of cinnamon, one of ae one of
thyme, and one of sweet basil. Puta layer of the pieces of beef into an earthen
pot, sprinkle some of this spice mixture over this layer, add a piece of fat salt
pork, cut as thin as possible, sprinkle a little of the spice mixture over the pork,
make another layer of the beef with spices and pork, and so on, until the pot is
filled. Pour over the whole three tablespoonfuls of Tarragon vinegar, or, if you
prefer it, half a pint of Madeira wine; cover the pot with a paste made of flour
and water, so that no steam can escape. Put the pot into an oven, moderately
heated, and let it stand there eight hours; then set it away to use when wanted.
Beef cooked in this manner will keep good a fortnight in moderate weather.
It is an excellent relish for breakfast, and may be eaten either warm or cold.
When eaten warm, serve with slices of lemon.
STEWED BRISKET OF BEEF
Put the part that has the hard fat into a stew-pot, with a small quantity of
and skim it thoroughly; then add carrots, turnips, onions,
water; let it boil up,
Stew till extremely tender; then take out all the
celery and a few pepper-corns.
flat bones and remove all the fat from the soup. Hither serve that and the meat
in a tureen, or the soup alone, and the meat on a dish, garnished with some
vegetables. The following sauce is much admired served with the beef: Take
half a pint of the soup, and mix it with a spoonful of catsup, a teaspoonful of
made mustard, a little flour, a bit of butter and salt; boil all together a few
minutes, then pour it round the meat.
DRIED BEEF, WITH CREAM.
Shave your beef very fine. Put it intoa suitable dish on the back of the
stove; cover with cold water and give it time to soak out to its original size
before being dried. When it is quite soft and the water has become hot (it must
not boil), take it off, turn off the water, pour on a cup of cream; if you do not
have it use milk and butter, a pinch of pepper; let it come to a boil, thicken
with a tablespoonful of flour, wet up in a little milk. Serve on dipped toast or
not, just as one fancies. A nice breakfast dish.
BEEF CROQUETTES. No. I.
Chop fine one cup of cold, cooked, lean beef, half a cup of fat, half a cup of
cold boiled or fried ham; cold pork will do if you have not the ham. Also mince
up a slice of onion. Season all with a teaspoonful of salt, half a teaspoonful of
MEATS, 107
pepper, and a teaspoonful of powdered sage or parsley, if liked. Heat together
with half a cup of stock or milk; when cool, add a beaten egg. Form the mix-
ture into balls, slightly flattened; roll in egg and bread-crumbs, or flour and egg.
Fry in hot lard or beef drippings. Serve on a platter and garnish with sprigs of
parsley. Almost any cold meats can be used instead of beef.
BEEF CROQUETTES. No. 2.
Take cold roast or corned beef. Put it into a wooden bowl and chop it fine.
Mix with it about twice the quantity of hot mashed potatoes well seasoned with
butter and salt. Beat up an egg and work it into the potato and meat, then
form the mixture into little cakes the size of fish balls. Flatten them a little,
roll in flour or egg and cracker crumbs, fry in butter and lard mixed, browning
on both sides. Serve piping hot.
MEAT AND POTATO CROQUETTES.
Put in a stew-pan an ounce of butter and a slice of onion minced fine; when this
simmers, add a level tablespoonful of sifted flour; stir the mixture until it
becomes smooth and frothy; then add half of a cupful of milk, some seasoning
of salt and pepper; let all boil, stirring it allthe while. Now add a cupful of cold
meat chopped fine and a cupful of cold or hot mashed potato. Mix all thor-
oughly and spread on a plate to cool. When it is cool enough, shape it with
your hands into balls or rolls. Dip them in beaten egg and roll in cracker or
bread-crumbs. Drop them into hot lard and fry about two minutes a delicate
brown; take them out with a skimmer and drain them on a piece of brown
paper. Serve immediately while hot. These are very nice.
Cold rice or hominy may be used in place of the potato; or a cupful of cold
fish minced fine in place of the meat.
COLD ROAST, WARMED.
Cut from the remains of a cold roast the lean meat from the bones into
small, thin slices. Put over the fire a frying-pan containing a spoonful of butter
or drippings. Cut up a quarter of an onion and fry it brown, then remove the
onion, add the meat gravy left from the day before, and if not thick enough, add
a little flour; salt and pepper.
Turn the pieces of meat into this, and let them semmer a few minutes. Serve
hot.
COLD ROAST, WARMED. No. 2.
Cold rare roast beef may be made as good as when freshly cooked by slicing,
seasoning with salt, pepper and bits of butter; put it in a plate or pan with a
MEATS.
spoonful or two of water, covering closely, and set in the oven until hot, but no
longer. Cold steak may be shaved very fine with a knife and used the same way,
Or, if the meat is in gmall pieces, cover them with buttered letter paper,
twist each end tightly, and boil them on the gridiron, sprinkling them with
finely chopped herbs.
Still another nice way of using cold meats is to mince the lean portions very
fine, and add to a batter made of one pint of milk, one cup of flour and three
eggs. Fry like fritters, and serve with drawn butter or sauce.
COLD MEAT AND POTATO, BAKED.
Put in a frying-pan a round tablespoonful of cold butter; when it becomes
hot, stir into it a teaspoonful of chopped onion and a tablespoonful of flour, stir-
ring it constantly until it is smooth and frothy; then add two-thirds of a cupful
of cold milk or water. Season this with salt and pepper and allow it to come to
a boil; then add a cupful of cold meat finely chopped and cleared from bone and
skin; let this all heat thoroughly; then turn it into a shallow dish well buttered.
Spread hot or cold mashed potatoes over the top, and cook for fifteen or twenty
minutes in a moderate hot oven.
Cold hominy or rice may be used in place of mashed potatoes, and is equally
as good.
BEEF HASH. No. I.
Chop rather finely cold roast beef or pieces of beef steak, also chop twice as
much cold boiled potatoes. Put over the fire a stew-pan or frying-pan, in which
put a piece of butter as large as required to season it well, add pepper and salt,
moisten with beef gravy if you have it, if not, with hot water; cover and let it
steam and heat through thoroughly, stirring occasionally, so that the ingredients
be evenly distributed, and to keep the hash from sticking to the bottom of the
pan. When done it should not be at all watery, nor yet dry, but have sufficient
adhesiveness to stand well on a dish, or buttered toast. Many like the flavor of
onion; if so, fry two or three slices in the butter before adding the hash.
Corned beef makes excellent hash.
BEEF HASH. No. 2.
Chop cold roast beef, or pieces of beefsteak; fry half an onion in a piece of
butter; when the onion is brown, add the chopped beef; season with a little salt
and pepper; moisten with the beef gravy, if you have any, if not, with sufficient
water and a little butter; cook long enough to be hot, but no longer, as much
cooking toughens the meat. An excellent breakfast dish.
—Prof. Bit.
MEATS. 109
Some prefer to let a crust form on the bottom and turn the hash brown side
uppermost. Served with poached eggs on top.
HAMBURGER STEAK.
Take a pound of raw flank or round steak, without any fat, bone or stringy
pieces. Chop it until a perfect mince; it cannot be chopped too fine. Also chop
a small onion quite fine, and mix well with the meat. Season with salt and
pepper; make into cakes as large as a biscuit, but quite flat, or into one large flat
cake a little less than half an inch thick. Have ready a frying-pan, with
butter and lard mixed; when boiling hot, put in the steak and fry brown.
Garnish with celery top around the edge of the platter and two or three slices of
lemon on the top of the meat.
A brown gravy made from the grease the steak was fried in, and poured over
the meat, enriches it.
TO ROAST BEEF HEART,
Wash it carefully and open it sufficiently to remove the ventricles, then soak
it in cold water until the blood is discharged; wipe it dry and stuff it nicely with
dressing, as for turkey; roast it about an hour and a half, Serve it with the
gravy, which should be thickened with some of the stuffing, and a glass of wine.
It is very nice hashed. Served with currant jelly.
—Palmer House, Chicago.
STEWED BEEF KIDNEY.
Cut the kidney into slices, season highly-with pepper and salt, fry it a light
brown, take out the slices, then pour a little warm water into the pan, dredge in
some flour, put in slices of kidney again; let them stew very gently; add some
parsley if liked. Sheep’s kidneys may be split open, broiled over a clear fire, and
served with a piece of butter placed on each half.
BEEF’S HEART, STEWED.
After washing the heart thoroughly, cut it up into squares half an inch long;
put them into a sauce-pan with water enough to cover them. If any scum
rises, skim it off. Now take out the meat, strain the liquor, and put back the
meat, also add a sliced onion, some parsley, a head of celery chopped fine, pepper
and salt, and a piece of butter. Stew until the meat is very tender. Stir upa
tablespoonful of brown flour with a small quantity of water, and thicken the
whole. Boil up and serve.
MEATS.
BOILED BEEF TONGUE.
Wash a fresh tongue and just cover it with water in the pot; put in a pint of
salt and a small, red peppers add more water as it evaporates, so as to keep the
tongue nearly covered until done—when it can be easily pierced with a fork; take
it out, and if wanted soon, take off the skin and set it away to cool. If wanted
for future use, do not peel until it ig required. A cu] ful of salt will do for three
ou have that nun iber to boil; but do not fail to keep water enough
tongues, if y
Tf salt tongues are used, soak.
in the pot to keep them covered while boiling.
them over night, of course omitting the salt when boiling.
tongue, place it in a sauce-pan with one cup of water, half a cup vinegar, four
tablespoonfuls sugar, and cook until the liquor is evaporated.
SPICED BEEF TONGUE.
a mixture made of half a pound of brown sugar, a piece
espoonful of ground cloves; put itina
Or, after peeling a
Rub into each tongue
of saltpetre the size of a pea, and a tabl
brine made of three-quarters of a pound of salt to two quarts of water and
Pickle two weeks, then wash well and dry with a cloth; roll out
keep covered.
r the tongue and place in a
a thin paste.made of flour and water, smear it all ove
pan to bake slowly; baste well with lard and hot water; when done scrape off
the paste and skin.
TO BOIL TRIPE.
Wash it well in warm water, and trim it nicely, taking off all the fat. Cut
into small pieces, and put it on to boil five hours before dinner in water enough
to cover it very well. After it has boiled four hours, pour off the water, season
the tripe with pepper and salt, and put it into a pot with milk and water mixed
in equal quantities. Boil it an hour in the milk and water.
Boil in a sauce-pan ten or a dozen onions. When they are quite soft, drain
them in a colander, and mash them. Wipe out your sauce-pan and put them on.
again, with a bit of butter rolled in flour and a wineglass of cream or milk. Let
them boil up, and add them to the tripe just before you send it to table. Hat it
with pepper, vinegar and mustard.
It is best to give tripe its first and longest boiling the day before it is wanted.
Orr RY TRIPE.
Boil the tripe the day before till it is quite tender, which it will not be in less
than four or five hours. Then cover it and set it away. Next day cut it into
long slips, and dip each piece into beaten yolk of egg, and afterwards roll them
MEATS. III
im grated bread-crumbs. Have ready in a frying-pan over the fire some good
beef-dripping. When it is boiling hot put in the tripe, and fry it about ten
minutes, till of a ight brown.
You may serve it with onion sauce:
Boiled tripe that has been left from the dinner of the preceding day may be
fried in this manner.
FRICASSEED TRIPE.
Cut a pound of tripe in narrow strips, put a small cup of water or milk to it,
add a bit of butter the size of an egg, dredge in a large teaspoonful of flour, or
work it with the butter; season with pepper and salt, let it simmer gently for
half an hour, serve hot. A bunch of parsley cut small and put with it is an
improvement.
Some put in oysters five minutes before dishing up.
TRIPE LYONNAISE.
Cut up half a pound of cold. boiled tripe into neat squares. Put two ounces
of butter and a tablespoonful of chopped onion in a frying-pan and fry to a deli-
cate brown; add to the tripe a teaspoonful of chopped parsley and a little strong
vinegar, salt, and cayenne; stir the pan to prevent burning. Cover the bottom
of a platter with tomato-sauce, add the contents of the pan and serve.
TO CLARIFY BEEF DRIPPINGS.
Drippings accumulated from different cooked meats of beef or veal can be
clarified by putting it into a basin and slicing into it a raw potato, allowing it to
boil long enough for the potato to brown, which causes all impurities to dis-
appear. Remove from the fire, and when cool drain it off from the sediment
that settles at the bottom. Turn it into basins or small jars and set it in a cool
place for future use. When mixed with an equal amount of butter it answers
the same purpose as clear butter for frying and basting any meats excepting
game and poultry.
Mutton drippings impart
its kind.
an unpleasant flavor to anything cooked outside of
ROAST LOIN OF VEAL.
Prepare it the same as any roast, leaving in the kidney, around which put
Make a dressing the same as for fowls; unroll the loin, put
around the kidney, fold and secure with several coils of white
considerable salt.
the stuffing well
cotton twine wound around in all directions; place in a dripping-pan with the
EIS TOS, OI I
Aol MEATS.
thick side down, and put in a rather hot oven, graduated after it commences to
roast to moderate; in half an hour add a little hot water to the pan, and baste
often; in another half hour turn over the roast, and en pny done dredge
lightly with flour and baste with melted butter. Before serving, carefully
A roast of four to five pounds will bake in about two hours.
remove the twine.
here is too much in the drippings;
For a gravy, skim off some of the fat if t
dredge in some flour, stir until brown, add some hot water if necessary, boil a
few minutes, stir in such sweet herbs as fancied, and put ina gravy boat. Serve
with green peas and lemon jelly. Is very nice sliced cold for lunch, and Wor-
cestershire or Chili sauce forms a fine relish.
ROAST FILLET OF VEAL.
Select a nice fillet, take out the bone, fill up the space with stuffing, and also
put a good layer under the fat. Truss it of a good shape by drawing the fat
round, and tie it up with tape. Cook it rather moderately at first, and baste
with butter. It should have careful attention and frequent basting,.that the fat
may not burn. Roast from three to four hours, according to the size. After it
ig dished, pour melted butter over it; serve with ham or bacon, and fresh
cucumbers, if in season. Veal, like all other meat, should be well washed in
cold water before cooking and wiped thoroughly dry with a clean cloth. Cold
fillet of veal is very good stewed with tomatoes and an onion or two.
In roasting veal, care must be taken that it is not at first placed in too hot
an oven; the fat of a loin, one of the most delicate joints of veal, should be
covered with greased paper; a fillet, also, should have on the caul until nearly
done enough.
BOILED FILLET OF VEAL.
Choose a small, delicate fillet; prepare as for roasting, or stuff it with an
oyster force-meat; after having washed it thoroughly, cover it with water and
let it boil very gently three and a half or four hours, keeping it well skimmed.
Send it to the table with a rich white sauce, or, if stuffed with oysters, a tureen
of oyster sauce. Garnish with stewed celery and slices of bacon. A boiled
tongue should be served with it.
VEAL PUDDING.
Cut about two pounds of lean veal into small collops a quarter of an inch in
thickness; put a piece of butter the size of an egg into a very clean frying-pan to
melt; then lay in the veal and’a few slices of bacon, a small sprig of thyme, and
a seasoning of pepper and salt; place the pan over a slow fire for about ten
MEATS. Lae
minutes, then add two or three spoonfuls of warm water. Just boil it up, and
then let it stand to cool. Line a pudding-dish with a good suet crust, lay in the
veal and bacon, pour the gravy over it; roll out a piece of paste to form a lid,
place it over, press it close with the thumb, tie the basin in a pudding cloth, and
put it into a sauce-pan of boiling water, keeping continually boiling until done,
or about one hour.
FRIED VEAL CUTLETS.
Put into a frying-pan two or three tablespoonfuls of lard or beef drippings.
When boiling hot lay in the cutlets, well seasoned with salt and pepper, and
dredged with flour. Brown nicely on both sides, then remove the meat, and if
you have more grease than is necessary for the gravy, put it aside for further
use. Reserve a.tablespoonful or more, and rub into it a tablespoonful of flour,
with the back of the spoon, until it is a smooth, rich brown color; then add
gradually a cup of cold water and season with pepper and salt. When the gravy
is boiled up well return the meat to the pan and gravy. Cover it closely and
allow it to stew gently on the back of the range for fifteen minutes. This
softens the meat, and with this gravy it makes a nice breakfast dish.
Another mode is to simply fry the cutlets, and afterwards turning off some
of the grease they were fried in and then adding to that left in the pan a few
drops of hot water, turning the whole over the fried chops.
FRIED VEAL CHOPS. (Plain.)
Sprinkle over them salt and pepper, then dip them in beaten ege and cracker-
crumbs, and fry in drippings, or hot lard and butter mixed. If you wish a gravy
with them, add a tablespoonful of flour to the gravy they were fried in and turn
in cream or milk; season to taste with salt and pepper. Boil up and serve hot
with the gravy ina separate dish. This dish is very fine accompanied with a
few sound fresh tomatoes, sliced and fried in the same grease the cutlets were,
and all dished on the same platter.
VEAL COLLOPS.
Cut veal from the leg or other lean part into pieces the size of an oyster.
u ar ay TOP ANAC 7aea*: di 7 ro
Season with pepper, salt and a little mace; rub some over each piece; dip in egg,
then into cracker-crumbs, and fry. They both look and taste like oysters
VEAL OLIVES.
Cut up a slice of a fillet of veal, about half an inch thick, into squares of
three inches. Mix up
ic
a little salt pork, chopped with bread-crumbs, one onion,
114 MEATS.
and one egg well beaten; put this mixture
a little pepper, salt, sweet marjoram,
the four corners together with little bird
upon the pieces of veal, fastening
skewers; lay them in a pan with a sufficient veal gravy or light stock to cover
swers; le
the bottom of the pan, dredge with flour, and set in a hot oven. When browned
small bit of butter on each, and let them remain until quite tender,
on top, put a
Serve with horse-radish.
which will take twenty minutes.
VEAL CHEESE.
al quantities of boiled sliced veal and smoked tongue. Pound the
a mortar, moistening with butter as you proceed; then pack it
ne it in alternate layers; first, the tongue and then the veal,
Press it down hard and pour melted
Prepare equ
slices separately in
in a jar or pail, mixit
so that when cut it will look variegated.
putter over the top. Keep it well covered and in a dry place. Nice for sand-
wiches, or sliced cold for lunch.
VEAL CROQUETTES.
Mince a coffee cup of cold veal in a chopping bowl, adding a little cold ham,
es of onion, a pinch of mace, powdered parsley and pepper,
or cream come to the boiling point, then add a
and two or three slic
some salt. Leta pint of milk
tablespoonful of cold butter, then the above mixture. Beat up two eggs and
mix with a teaspoonful of corn-starch or flour, and add to the rest; cook it all
about ten minutes, stirring with care. Remove from the fire, and spread it on
a platter, roll it into balls, when cooled flatten each; dip them in egg and bread-
crumbs, and fry in a wire basket, dipped in hot lard.
BROILED VEAL CUTLETS. (Fine.)
Two or three pounds of veal cutlets, egg and bread-crumbs, two tablespoon-
fuls of minced savory herbs, salt and pepper to taste, a little grated nutmeg.
Cut the cutlets about three-quarters of an inch in thickness, flatten them, and
brush them over with the yolk of an egg; dip them into bread-crumbs and
minced herbs, season with pepper and salt, and fold each cutlet in a piece of white
letter paper well buttered; twist the ends, and broil over a clear fire; when done
remove the paper. Cooked this way, they retain all the flavor.
VEAL POT-PIE.
Procure a nice breast or brisket of veal, well jointed, put the pieces into the
pot with one quart of water to every five pounds of meat; put the pot over a
slow fire; just before it comes to a boil, skim it well and pour in a teacuptul of
cold water; then turn over the meat in order that all the scum may rise, remove
MEATS. 115
all the scum, boil quite hard, season with pepper and salt to your taste, always
remembering that the crust will take up part of the seasoning; when this is
done cut off your crust in pieces of equal size, but do not roll or mould them;
lay them on top of the meat, so as to cover it; put the lid on the pot closely, let
the whole boil slowly one hour. If the lid does not fit the pot closely, wrap a
cloth around it, in order that no steam shall escape; and by no means allow the
pot to stop borling.
The crust for pot-pie should be raised with yeast. To three pints of flour add
two ounces of butter, a little salt, and wet with milk sufficient to make a soft
dough; knead it well and set it away to rise; when quite light, mould and knead
it again, and let it stand, in winter, one hour, in summer, one half hour, when
it will be ready to cut.
In summer you had better add one-half a teaspoonful of soda when you
knead it the second time, or you may wet it with water, and add another bit of
butter.
VEAL. PIE.
Cut the veal into rather small pieces or slices, put it in a stew-pan, with hot
water to cover it; add to it a tablespoonful of salt, and set it over the fire; take
off the scum as it rises; when the meat is tender turn it into a dish to cool; take
out all the small bones, butter a tin or earthen basin or pudding-pan, line it with
pie paste, lay some of the parboiled meat in to half fill it; put bits of butter in
the size of a hickory nut all over the meat; shake pepper over, dredge wheat flour
then fill it nearly to the top with some of the water in
roll a cover for the top of the crust, puff-paste it,
early half an inch thickness; cut a
ns on either side of it, put the
over, until it looks white,
which the meat was boiled;
giving it two or three turns, and roll it to n
slit in the centre, and make several small incisio
crust on, trim the edges neatly with a knife; bake one
breast of veal will make two two-quart basin pies; half a pound of nice corned
arboiled with the meat, will make it very nice, and
hour ina quick oven. A
pork, cut in thin slices, and p:
very little, if any, butter, will be required for the pie; when pork is used, no
other salt will be necessary. Many are fond of thin-slices of sweet ham cooked
with the veal for pie.
VEAL STEW.
of veal into pieces three inches long and one
Cut up two or three pounds
n with two quarts of water, let it boil
thick. Wash it, put it in your stew-pa
skim it well, and, when all the scum is removed, add pepper and salt to your
116 MEATS.
taste, and a small piece of butter; pare and cut in halves twelve small Irish
potatoes, put them into the stew-pan; when it boils, have ready a batter made
with two eggs, two spoonfuls of cream or milk, a little salt and flour enough to
a little thicker than for pan-cakes; drop this into the stew, a spoonful at
when all is in, cover the pan closely so that no steam
make it
a time, while it is boiling;
can escape; let it boil twenty minutes, and serve in a deep dish.
VEAL LOAF.
Three pounds of raw veal, chopped very fine, butter the size of an egg, three
eggs, three tablespoonfuls of cream or milk; if milk use a small piece of butter;
mix the eggs and cream together; mix with the veal four pounded crackers, one
teaspoonful of black pepper, one large tablespoonful salt, one large tablespoonful
of sage; mix well together and form into a loaf. Bake two and one-half hours,
basting with butter and water while baking. Serve cut in thin slices.
VEAL FOR LUNCH.
Butter a good-sized bowl, and line it with thin slices of hard-boiled eggs; have
veal and ham both in very thin slices; place in the bowl a layer of. veal, with
pepper and salt, then a layer of ham, omitting the salt, then a layer of veal, and
so on, alternating with veal and ham, until the bowl is filled; make a paste of
flour and water, as stiff as it can be rolled out; cover the contents of the bowl
with the paste, and over this tie a double cotton cloth; put the bowl into a sauce-
pan, or other vessel, with water just up to the rim of the bowl, and boil three
hours; then take it from the fire, remove the cloth and paste, and let it stand
until the next day, when it may be turned out and served in very thin slices.
An excellent lunch in travelling.
VEAL PATTIES,
Cut portions of the neck or breast of veal into small pieces, and, with a little
salt pork cut fine, stew gently for ten or fifteen minutes; season with pepper and
salt, and a small piece of celery chopped coarsely, also of the yellow top, picked
(not chopped) up; stir ina paste made of a tablespoonful of flour the yolk of one
egg, and milk to form a thin batter; let all come to a boil, and it is ready for the
patties. Make the patties of a light, flaky crust, as for tarts, cut round, the
size of a small sauce-plate; the centre of each, for about three inches, cut half
way through, to be raised and serve asa cover. Puta spoonful of the stew in
each crust, lay on the top, and serve. Stewed oysters or lamb may be used in
place of veal.
MEA TeSi ifeatt Vf
BRAISED VEAL.
Take a piece of the shoulder weighing about five pounds. Have the bone
removed and tie up the meat to make it firm. Put a piece of butter the size of
half an egg, together with a few shavings of onion, into a kettle or stone crock
and let it get hot. Salt and pepper the veal and put it into the kettle, cover it
tightly and put it over a medium fire until the meat is brown on both sides,
turning it occasionally. Then set the kettle back on the stove, where it will
simmer slowly for about two hours and a half. Before setting the meat back on
the stove, see if the juice of the meat together with the butter do not make gravy
enough, and if not, put in about two tablespoonfuls of hot water. When the
gravy is cold it will be like jelly. It can be served hot with the hot meat, or cold
with the cold meat.
BAKED CALF’S HEAD.
Boil a calf’s head (after having cleaned it) until tender, then split it in two,
and keep the best half; (bone it if you like); cut the meat from the other in uni-
form pieces; the size of an oyster; put bits of butter, the size of a nutmeg, all
over the best half of the head; sprinkle pepper over it, and dredge on flour until
it looks white, then set it on a trivet or muffin rings in a dripping-pan; put a
cup of water into the pan, and set it ina hot oven; turn it that it may brown
evenly; baste once or twice. Whilst this is doing, dip the prepared pieces of
the head in wheat flour or batter, and fry in hot lard or beef dripping a delicate
brown; season with pepper and salt and slices of lemon, if liked. When the
roast is done put it on a hot dish, lay the fried pieces around it, and cover it with
a tin cover; put the gravy from the dripping-pan into the pan in which the
ith the slices of lemon, and a tablespoonful of browned flour,
Let it boil up once, and strain it into a
pieces were fried, w
and, if necessary, a little hot water.
gravy boat, and serve with the meat.
CALF’S HEAD CHEESE.
ter enough to cover it, until the meat leaves the bones;
into a wooden bowl or tray; take from it every
Boil a calf’s head in wa
then take it with a skimmer
season with pepper and salt, a heaping table-
particle of bone; chop it small; se, ek,
spoonful of salt, and a teaspoonful of pepper will be sufficient; if liked, add a
tablespoonful of finely chopped sweet herbs; lay in a cloth in a colander, put the
at into it, then fold the cloth closely over it, lay a plate over, and on
minced mee ‘ ! a
it a gentle weight. When cold it may be sliced thin for supper or sandwiches.
DESC TNLS Eo ve
Spread each slice with made mustard.
MEATS.
BRAIN CUTLETS.
Well wash the brains and soak them in cold water till white. Parboil them
till tender in a small sauce-pan. for about a quarter of an hour; then thoroughly
drain them, and place them on a poard. Divide them into small pieces with a
knife. Dip each piece into flour, and then roll them in egg and bread-crumbs,
and fry them in butter or well-clarified dripping. Serve very hot with gravy.
Another way of doing brains is to prepare them as above, and then stew them
gently in rich stock, like stewed sweetbreads. They are also nice plainly boiled,
and served with parsley and butter sauce.
CALF’S HEAD BOILED.
Put the head into boiling water and let it remain about five minutes; take it
out, hold it by the ear, and with the back of the knife scrape off the hair, (should
it not come off easily, dip the head again in boiling water). When perfectly
cut off the ears, and remove the brain, which soak for
clean, take the eyes out,
Put the head to soak in hot water a few minutes to
an hour in warm water.
make it look white. and then have ready a stew-pan, into which lay the head;
cover it with cold water, and bring it gradually to boil. Remove the scum, and
add a little salt, which increases it and causes it to rise to the top. Simmer it
very gently from two and a half to three hours, or until the bones will slip out
easily, and when nearly done, boil the brains fifteen or twenty minutes; skin and
chop them, (not too finely), and add a tablespoonful of minced parsley which has
been previously scalded; also a pinch of pepper, salt; then stir into this four
tablespoonfuls of melted butter, set it on the back of the range to keep it hot.
When the head is done, take it up, and drain very dry. Score the top and rub
it over with melted butter; dredge it with flour, and set it in the oven to brown.
When you serve the head, have it accompanied with a gravy boat of melted
butter and minced parsley.
CALF’S LIVER AND BACON.
Slice the liver a quarter of an inch thick; pour hot water over it, and let it
remain for a few minutes to clear it from blood; then dry it in a cloth. Take a
pound of bacon, or as much as you require, and cut the same number of thin
slices as you have of liver; fry the bacon to a nice crisp; take it out and keep ib
hot; then fry the liver in the same pan, having first seasoned it with pepper and
salt and dredged in a little flour; lay it in the hot bacon fat and fry it a nice
brown. Serve it with a slice of bacon on the top of each slice of liver.
MEATS. 119
If you wish a gravy with it, pour off most of the fat from the frying-pan, put
in about two ounces of butter, a tablespoonful of flour well rubbed in, add a cup
of water, salt and pepper, give it one boil and serve in a gravy boat.
Another way.—Cut the liver in nice thin slices, pour boiling water over it,
and let it stand about five minutes; then drain and put in a dripping-pan with
three or four thin slices of salt pork or bacon; pepper and salt, and put in the
oven, letting it cook until thoroughly done, then serve with a cream or milk
gravy poured over it.
Calf’s liver and bacon are very good broiled after cutting each in thin slices.
Season with butter, pepper and salt.
CROQUETTES OF SWEETBREADS.
Take four veal sweetbreads, soak them for an hour in cold salted water, first remoy-
ing the pipes and membranes; then put them into boiling salted water with a table-
spoonful of vinegar, and cook them twenty minutes, then drop them again into cold
water to harden. Now remove them, chop them very fine, almost to a paste. Season
with salt, pepper and a teaspoonful of grated onion; add the beaten yolks of three
raw eggs, one tablespoonful of butter, half a cupful of cream, and sufficient fine
cracker crumbs to make stiff enough to roll out into little balls or cork-shaped cro-
quettes. Have ready a frying-kettle half-full of fat over the fire, a dish containing
three smoothly beaten eggs, a large platter of cracker dust; wet the hands with cold
water and make the mixture in shape; afterwards rolling them in the cracker dust,
then into the beaten egg, and again in the cracker dust; smooth them on the outside
and drop them carefully in the hot fat. When the croquettes are fried a nice golden
brown, put them on a brown paper a moment to free them from grease. Serve hot
with sliced lemon or parsley.
SWEETBREADS.
There are two in a calf, which are considered delicacies. Select the largest.
The color should be clear and a shade darker than the fat. Before cooking in
let them lie for half an hour in tepid water; then throw into hot
arden, after which draw off the outer casing, remove the
They should always be thoroughly cooked.
any manner
water to whiten and h
little pipes, and cut into thin slices.
FRIED SWEETBREADS.
are put into hot fat and butter, and fried
After preparing them as above they
first. rolling them in egg and
the same as lamb chop, also broiled the same,
cracker-crumbs.
BAKED SWEETBREADS.
Three sweetbreads, egg and pread-crumbs, oiled butter, three slices of toast,
j
brown gravy.
Choose larze, white sweetbreads; put them into warm water to draw out the
100se large,
MEATS.
120
blood, and to improve their color; let them remain for rather more than one
hour; then put them into boiling water, and allow them to simmer for about ten
minutes, which renders them firm. Take them up, drain them, brush over the
egg, sprinkle with bread-crumbs; dip them in egg again, and then into more
bread-crumbs. Drop on them a little oiled butter, and put the sweetbreads into
a moderately heated oven, and let them bake for nearly three-quarters of an hour.
Make three pieces of toast; place the sweetbreads on the toast, and pour round,
but not over them, a good brown gravy.
FRICASSEED SWEETBREADS.
If they are uncooked, cut into thin slices, let them simmer in a rich gravy for
three-quarters of an hour, add a well-beaten egg, two tablespoonfuls of cream
and a tablespoonful of chopped parsley; stir all together for a few minutes and
serve immediately.
Mutton and Lamb.
ROAST MUTTON.
The pieces mostly used for roasting are the hind quarter of the sheep, called
the loin and leg, the fore-quarter, the shoulder, also the chine or saddle, which is
the two loins together. Every part should be trimmed off that cannot be eaten;
then wash well and dry with a clean cloth; lay it in your dripping-pan and put
in a little water to baste it with at first; then afterward with its own gravy.
Allow, in roasting, about twelve minutes to the pound; that is, if your fire is
strong, which it should be. It should not be salted at first, as that tends to
harden it, and draws out too much of the blood or juices; but salt soon after it
begins to roast well. If there is danger of its browning too fast, cover it with a
sheet of white paper. Baste it often, and about a quarter of an hour before you
think it will be done dredge the meat very lightly with flour and baste it with
butter. Skim the gravy well and thicken very slightly with brown flour. Serve
with currant jelly or other tart sauce.
BONED LEG OF MUTTON ROASTED.
Take the bone out of a small leg of mutton, without spoiling the skin if
possible, then cut off most of the fat. In the hole whence the bone was
taken, fill with a stuffing made the same as for fowls, adding to it part of an
MEATS, 121
onion finely minced. Sew the leg up underneath to prevent the dressing or
stuffing from falling out. Bind and tie it up compactly; put it in a roasting-
pan, turn ina cupful of hot water and place it in a moderately hot oven, bast-
ing it occasionally. When partly cooked season with salt and pepper. When
thoroughly cooked, remove and place the leg on a warm platter; skim the grease
from the top of the drippings, add a cup of water and thicken with a spoonful
of dissolved flour. Send the gravy to the table in a gravy dish, also a dish of
currant jelly.
BOILED LEG OF MUTTON.
To prepare a leg of mutton for boiling, wash it clean, cut a small piece off the
shank bone, and trim the knuckle. Put it into a pot with water enough to cover
it, and boil gently from two to three hours, skimming well. Then take it from
the fire, and keeping the pot well covered, let it finish by remaining in the steam
for ten or fifteen minutes. Serve it up with a sauce-boat of melted butter, into
which a teacupful of capers or nasturtiums, have been stirred. Ifthe broth is to
be used for soup, put in a little salt while boiling; if not, salt it well when partly
done, and boil the meat in a cloth.
BRAISED LEG OF MUTTON.
This recipe can be varied either by preparing the leg with a stuffing, placed in
the cavity after having the bone removed, or cooking it without. Having lined
the bottom of a thick iron kettle or stew-pan with a few thin slices of bacon, put
over the bacon four carrots, three onions, a bunch of savory herbs; then over
these place the leg of mutton. Cover the whole with a few more slices of bacon,
then pour over half of a pint of water. Cover with a tight cover and stew very
gently for four hours, basting the leg occasionally with its own liquor, and sea:
soning it with salt and pepper as soon as it begins to be tender. When cooked
strain the gravy, thicken with a spoonful of flour, (it should be quite brown),
pour some of it over the meat and send the remainder to the table in a tureen,
to be served with the mutton when carved. Garnish the dish around the leg
with potatoes cut in the shape of olives and fried a light brown in, butter.
LEG OF MUTTON A LA VENISON.
Remove all the rough fat from the mutton and lay it in a deep earthen dish;
rub into it thoroughly the following: One tablespoonful of salt, one each of
celery-salt, brown sugar, black pepper, English mustard, allspice, and some sweet
herbs, all powdered and mixed; after which pour over it slowly a teacup of good
vinegar, cover tightly, and set in a cool place four or five days, turning it and
MEATS.
122
quid each day. To cook, put in a kettle a quart of boil-
an inverted shallow pan, and on it lay the meat just as
er the kettle tightly and stew four hours. Do not
Adda cup of hot water to the pickle remaining
thicken the liquid with flour and strain through
elish of currant jelly, the same as for
basting often with the li
ing water, place over it
removed from the pickle; cov:
let the water touch the meat.
and baste with it. When done,
a fine sieve, to serve with the meat; also a 1
venison.
This is a fine dish when the directions are faithfully followed.
STEAMED LEG OF MUTTON.
Wash and put the leg in a steamer and cook it until tender, then place ina
salt and dredge well with flour and set in a hot oven until nicely
roasting pan,
aing in the bottom of the steamer may be used for
browned; the water that rem,
soup. Serve with currant jelly.
HASHED MUTTON.
Cut into small ~ieces the lean of somé cold mutton that has been underdone,
and season it wich vepper and salt. Take the bones and other trimmings, put
them into a sauce-pan with as much water as will cover them, and some sliced
onions, and let them stew till you have drawn from them a good gravy. Having
skimmed it well, strain the gravy into a stew-pan, and put the mutton into it.
Have ready-boiled some carrots, turnips, potatoes and onions. Slice them and
add to the meat and gravy. Set the pan on the fire and let it simmer till the
meat is warmed through, but do not allow it to boil, as it has been once cooked
already. Cover the bottom of a dish with slices of buttered toast. Lay the meat
and vegetables upon it, and pour over them the gravy.
Tomatoes will be found an improvement.
If green peas or Lima beans are in season, you may boil them and put them
to the hashed mutton, leaving out the other vegetables, or serving them up
separately.
BROILED MUTTON CHOPS:
Loin of mutton, pepper and salt, a small piece of butter. Cut the chops from
a tenderloin of mutton, remove a portion of the fat, and trim them into a.nice
shape; slightly beat and level them; place the gridiron over a bright, clear fire,
rub the bars with a little fat, and lay on the chops. While broiling frequently
turn them, and in about eight minutes they will be done. Season with pepper
and salt, dish them on a very hot dish, rub a small piece of butter on each chop,
and serve very hot and expeditiously. Nice with tomato sauce poured over them.
MEATS,
FRIED MUTTON CHOPS. No. 1.
Put into a frying-pan a tablespoonful of cold lard and butter mixed; have
some fine mutton chops without much fat; trim off the skin. Dip each in wheat
flour, or rolled cracker, and beaten egg, then lay them into the hot grease,
sprinkle with salt and pepper, fry on both sides a fine brown. When done, take
them up and place on a hot dish. If you wish a made gravy, turn off the super-
fluous grease, if any, stir into the hot gravy remaining a heaping spoonful of
flour, stirring it until smooth and free from lumps, then turn into that a cup of
cold water or milk; season with pepper and salt, let it boil up thick. You can
serve it in a separate dish or pour it over the chops. Tomato sauce is considered
fine, turned over a dish of hot fried or broiled chops.
FRIED MUTTON CHOPS. No. 2.
Prepare the chops by trimming off all extra fat and skin, season them with
salt and pepper; dip each chop in beaten egg, then in rolled cracker or bread-
crumbs; dip again in the egg and crumbs, and so on until they are well coated
with the crumbs. Have ready a deep spider containing a pound or more of lard,
hot enough to fry crullers. Drop into this hot lard the chops, frying only a few
at one time, as too many cool the fat. Fry them brown, and serve up hot and
dry, on a warm platter.
MUTTON CUTLETS. (Baked).
Prepare them the same as for frying, lay them in a dripping pan with a very
little water at the bottom. Bake quickly, and baste often with butter and water.
Make a little brown gravy and turn over them when they are served.
BAKED MUTTON CHOPS AND POTATOES.
Wash and peel some good potatoes and cut them into slices the thickness of
apenny-piece. The quantity of potatoes must, of course, be decided according
to the number of persons to whom they have to be served; but it is a safe plan
to allow two, or even three, potatoes for each person. After the potatoes are
sliced, wash them in two or three waters, to thoroughly cleanse them; then
arrange them neatly (in layers) in a brown stone dish proper for bakin @ purposes.
Sprinkle a little salt and pepper between each layer, and add a sufficient quantity
of cold water to prevent their burning. Place the fick in a very hot oven—on
the.top shelf—so as to brown the potatoes ina few minutes. Have ready some
nice loin chops (say one for each person); trim off most of the fat; make them
into a neat round shape by putting a small skewer through each. When the
nse tnd an hee nti gies Sa EEN
MEAT.
124
potatoes are nicely browned, zemove the dish from the oven, and place the chops
on the top. Add a little more salt and pepper, and water if required, and return
part of the oven, where it may be allowed to remain until
the dish to a cooler
sufficiently cocked, which will be in about three-quarters of an hour. When the
upper sides of she chops are a nice crisp brown, turn them over so as to brown
the other side also, If, in the cooking, the potatoes appear to be getting too dry,
a little more water may be gently poured in at one corner of the dish, only care
must be taken to see that the water is hot this time—not cold, as at first. The
dish in which the chops and potatoes are baked must be as neat-looking as possi-
ple, as it has to be sent to the table; turning the potatoes out would, of course,
spoil their appearance.
how delightful it is. While the chops are baking the gravy drips from them
among the potatoes, rendering the whole most delicious.
Those who have never tasted this dish have no idea
MUTTONETTES.
Cut from a leg of mutton slices about half an inch thick. On each slice lay a
spoonful of stuffing made with bread-crumbs, beaten egg, butter, salt, pepper,
sage and summer savory. Roll up the slices, pinning with little skewers or
small wooden toothpicks to keep the dressing in. Put a little butter and water
in a baking-pan with the muttonettes, and cook in hot oven three-quarters of an
hour. Baste often, and when done thicken the gravy, pour over the meat,
garnish with parsley, and serve on hot platter.
IRISH STEW.
Time about ¢wo hours. Two and a half pounds of chops, eight potatoes, four
turnips, four small onions, nearly a quart of water. Take some chops from loin
of mutton, place them in stew-pan in alternate layers of sliced potatoes and
chops; add turnips and onions cut into pieces, pour in nearly a quart of cold
water; gover stew-pan closely, let it stew gently till vegetables are ready to mash
and the greater part of the gravy is absorbed; then place in a dish; serve it up hot.
MUTTON PUDDING.
Line a two-quart pudding-basin with some beef suet paste; fill the lining with
thick mutton cutlets, slightly trimmed, or, if preferred, with steaks cut from the
leg; season with pepper and salt, some parsley, a little thyme and two slices of
onion chopped fine, and between each layer of meat, put some slices of potatoes.
When the pudding is filled, wet the edges of the paste around the top of the
basin, and cover with a piece of paste rolled out the size of the basin. Fasten
down the edge by bearing all around with the thumb; and then with the thumb
MEATS, 125
and forefinger twist the edges of the paste over and over so as to give it a corded
appearance. This pudding can be set in a steamer and steamed, or boiled. The
time required for cooking is about three hours. When done, turn it out care-
fully on a platter and serve with a rich gravy under it.
This is a very good recipe for cooking small birds.
SCRAMBLED MUTTON.
Two cups of chopped cold mutton, two tablespoonfuls of hot water, and a
piece of butter as large as an English walnut. When the meat is hot, break in
three eggs, and constantly stir until the eggs begin to stiffen. Season with
pepper and salt.
SCALLOPED MUTTON AND TOMATOES.
Over the bottom of an earthen baking-dish place a layer of bread-crumbs,
and over it alternate layers of cold roast mutton cut in thin slices, and tomatoes
peeled and sliced; season each with salt, pepper and bits of butter, as laid in.
The top layer should be of tomatoes, spread over with bread-crumbs. Bake
three-quarters of an hour, and serve immediately.
LAMB SWEETBREADS AND TOMATO SAUCE.
Lamb sweetbreads are not always procurable, but a stroll through the markets
occasionally reveals a small lot of them, which can invariably be had at a low
price, owing to their excellence being recognized by but few buyers. Wash them
well in salted water and parboil fifteen minutes, when cool, trim neatly and put
them in a pan with just butter enough to prevent their burning; toss them about
until a delicate color; seascn with salt and pepper and serve, surrounded with
tomato sauce. See Sauces.
ROAST QUARTER OF LAMB.
Procure a nice hind-quarter, remove some of the fat that is around the kidney,
skewer the lower joint up to the fillet, place it in a moderate oven, let it heat
through slowly, then dredge it with galt and flour; quicken the fire, put half a
pint of water into the dripping-pan, with a teaspoonful of salt. With this liquor
baste the meat-occasionally; serve with lettuce, green peas, and mint sauce.
A quarter of lamb weighing seven or eight pounds will require two hours to
roast.
A breast of lamb roasted is very sweet, and is considered by many as prefer-
able to hind-quarter. It requires nearly as long a time to roast as the quarter,
and should be served in the same manner.
Make the gravy from the drippings, thickened with flour.
126 MEATS.
The mint sauce is made as follows: Take fresh, young spearmint leaves.
stripped from stems; wash and drain them or dry on 2 cloth, chop very fine, put
in a gravy tureen, and to three tablespoonfuls of mint add two of finely pow-
dered cut-loaf sugar; mix, and let it stand a few minutes; then pour over it six
tablespoonfuls good cider or white-wine vinegar. The sauce should be made
some time before dinner, so that the flavor of the mint may be well extracted.
TO BROIL THE FORE-QUARTER OF LAMB.
Take off the shoulder and lay it upon the gridiron with the breast; cut in two
parts, to facilitate its cooking; put a tin sheet on top of the meat, and a weight
upon that; turn the meat around frequently to prevent its burning; turn over
as soon as cooked on one side; renew the coals occasionally, that all parts may
cook alike; when done, season with butter, pepper, and salt,—exactly like beef-
steak. It takes some time to broil it well; but when done it will be found to be
equal to broiled chicken, the flavor being more delicate than when cooked other-
wise. Serve with cream sauce, made as follows: Heat a tablespoonful of butter
in a sauce-pan, add a teaspoonful of flour and stir until perfectly smooth; then
add, slowly stirring in, a cup of cold milk; let it boil up once, and season to taste
with salt and pepper and a teaspoonful of finely chopped fresh parsley. Serve
in a gravy boat, all hot.
LAMB STEW.
Cut up the lamb into small pieces (after removing all the fat), say about two
Wash it well and put it over the fire, with just enough cold
It should stew gently until it
inches square.
water to cover it well, and let it heat gradually.
is partly done; then add a few thih slices of salt pork, one or two onions sliced
up fine, some pepper and salt if needed, and two or three raw potatoes cut up
Cover it closely and stew until the meat is tender. Drop ina
few made dumplings, made like short biscuit, cut out very small. Cook fifteen
Thicken the gravy with a little flour moistened with milk.
into inch pieces.
minutes longer.
Serve.
PRESSED LAMB.
The meat, either shoulder or leg, should be put to boil in the morning with
water just enough to cover it; when tender, season with salt and pepper, then
keep it over the fire until very tender and the juice nearly boiled out. Remove
it from the fire-place in a wooden chopping-bowl,
chop it up like hash. Place it ina bread-pan, press out all the juice, and put it
in a cool place to harden.
season more if necessary,
The pressing is generally done by placing a dish over
the meat and putting a flat-iron upon that. Nice cut up cold into thin slices, and
MEATS, 127
the broth left from the meat would make a nice soup served with it, adding
vegetables and spices.
CROQUETTES OF ODDS AND ENDS.
These are made of any scraps or bits of good food that happen to be left
from one or more meals, and in such small quantities that they cannot be
warmed up separately. As, for example, a couple of spoonfuls of frizzled beef
and cream, the lean meat of one mutton chop, one spoonful of minced beef, two
cold hard-boiled eggs, a little cold chopped potato, a little mashed potato, a
chick’s leg, all the gristle and hard outside taken from the meat. These things
well chopped and seasoned, mixed with one raw egg, a little flour and butter,
and boiling water; then made into round cakes, thick like fish-balls, and browned
well with butter in a frying-pan or on a griddle.
Scraps of hash, cold rice, boiled oatmeal left from breakfast, every kind of
fresh meat, bits of salt tongue, bacon, pork or ham, bits of poultry, and crumbs
of bread, may be used. They should be put together with care, so as not to have
them too dry to be palatable, or too moist to cook in shape. Most housekeepers
would be surprised at the result, making an addition to the breakfast or lunch
table. Serve on small squares of buttered toast, and with cold celery if in season.
Pork.
The best parts and those usually used for roasting are the loin, the leg, the
shoulder, the spare-rib and chine. The hams, shoulders and middlings are
usually salted, pickled and smoked. Pork requires more thorough cooking than
most meats; if the least underdone ‘it is unwholesome.
To choose pork: if the rind is thick and tough, and cannot be easily impressed
with the finger, it is old; when fresh, it will look cool and smooth, and only
corn-fed pork is good; swill or still-fed pork is unfit to cure. Fresh pork is in
season from October to April. When dressing or stuffing is used, there are more
or less herbs used for seasoning,—sage, Summer Savory, thyme, and sweet mar-
joram; these can be found (in the dried, pulverized form, put up in small, light
packages) at most of the best druggists; still those raised and gathered at home
are considered more fresh.
ROAST PIG.
Prepare your dressing as for “Dressing for Fowls,”’ adding half an onion,
chopped fine; set it inside. Take a young pig about six weeks old, wash it
MEATS.
ide, and in another water put a teaspoonful of baking
thoroughly inside and outs .
gain; wipe it dry with a.fresh towel, salt the
soda, and rinse out the inside a
inside and stuff it with the prepared dressing; making it full and plump, giving
it its original size and shape. Sew it up, place it in a kneeling posture in the
-pan, tying the legs in proper position. Pour a little hot salted water
3 J c be ; :
-pan, baste with butter and water a few times as the pig warms:
When it begins to smoke all over
dripping
into the dripping
afterwards with gravy from the dripping-pan.
rub it often with a rag dipped in melted butter. This will keep the skin from
cracking and it still will be crisp. It will take from two to three hours to
Make the gravy by skimming off most of the grease; stir into that
pan a good tablespoon of flour, turn in water to make it the
roast.
remaining in the
right consistency, season with pepper and let all boil up once. Strain, and if
you like wine in it, add half a glass; turn it into agravy boat. Place the pig
upon a large, hot platter, surrounded with parsley or celery tops; place a green
wreath around the neck, and a sprig of celery in its mouth. In carving, cut off
its head first; split down the back, take off its hams and shoulders, and separate
the ribs.
ROAST LOIN OF PORK.
Score the skin in strips about a quarter of an inch apart; place it in a dripping-
pan with a very little water under it; cook it moderately at first, as a high heat
hardens the rind before the meat is heated through. If it is very lean, it should
be rubbed with fresh lard or butter when put into the pan. A stuffing might
be made of bread-crumbs, chopped sage and onions, pepper and salt, and baked
separately on a pie dish; this method is better than putting it in the meat
many persons have a great aversion to its flavor. A loin weighing about six
pounds will roast in two hours; allow more time if it should be very fat. Make
a gravy with flour stirred into the pork drippings. Serve with apple sauce and
pickles.
ROAST LEG OF PORK.
Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp
knife, and. fill the space with sage and onion chopped, and a little pepper and
salt, When half done, score the skin in slices, but do not cut deeper than the
outer rind. Apple sauce and potatoes should be served with it. The gravy is to
be made the same way as for beef roast, by turning off all the superfluous fat
and adding a spoonful of flour stirred with a little water; add water to make the
right consistency. Serve in a gravy boat.
MEATS. 129
BOILED LEG OF PORK.
For boiling, choose a small, compact, well-filled leg, and rub it well with salt;
let it remain in pickle for a week or ten days, turning and rubbing it every day.
An hour before dressing it put it into cold water for an hour, which improves
the color. If the pork is purchased ready salted, ascertain how long the meat
has been in pickle, and soak it accordingly. Put it into a boiling-pot, with suffi-
cient cold water to cover it; let it gradually come to a boil, and remove the scum
as it rises. Simmer it very gently until tender, and do not allow it to boil fast,
or the knuckle will fall to pieces before the middle of the leg is done. Carrots,
turnips or parsnips may be boiled with the pork, some of which should be laid
around the dish as a garnish.
Time.—A leg of pork weighing eight pounds, three hours after the water
boils, and to be simmered very gently.
FRESH PORK POT-PIE.
Boil a spare-rib, after removing all the fat and cracking the bones, until
tender; remove the scum as it rises, and when tender season with salt and
pepper; half an hour before time for serving the dinner thicken the gravy with
a little flour. Have ready another kettle, into which remove all the bones and
most of the gravy, leaving only sufficient to cover the pot half an inch above the
rim that rests on the stove; put in the crust, cover tight, and boil steadily forty-five
minutes. To prepare the crust, work into light dough a small bit of butter,
roll it out thin, cut it in small square cakes and lay them on the moulding-board
until very light. No steam should possibly escape while the crust is cooking, and
by no means allow the pot to cease boiling.
ROAST SPARE-RIB.
Trim off the rough ends neatly, erack the ribs across the middle, rub with
salt and sprinkle with pepper, fold over, stuff with turkey dressing, sew up
tightly, place in a dripping-pan with a pint of water, baste frequently, turning
over once so as to bake both sides equally until a rich brown.
PORK TENDERLOINS.
The tenderloins are unlike any other part of the pork in flavor. They may
be either fried or broiled; the latter being dryer, require to be well-buttered before
servine. which should be done.on a hot platter before the butter becomes oily.
cop] )
Fry them in a little lard, turning them to have them cooked through; when
done, remove, and keep hot while making a gravy by dredging a little flour into
130 MEATS.
if not enough add a little butter or lard, stir until browned, and add
the hot fat; :
and pour over the dish. A little Worcester.
a little milk or cream, stir briskly,
shire sauce may be added to the gravy if desired.
PORK CUTLETS.
Cut them from the leg, and remove the skin; trim them and beat them, and
sprinkle on salt and pepper. Prepare some beaten egg in a pan; and on a flat
dish a mixture of bread-crumbs, minced onion and sage. Put some lard or drip-
pings into a frying pan over the fire, and when it boils put in the cutlets;
having dipped every one first in the egg, and then in the seasoning. Fry them
twenty or thirty minutes, turning them often. After you have taken them out
of the frying-pan, skim the gravy, dredge in a little flour, give it one boil, and
then pour it on the dish round the cutlets.
Have apple sauce to eat with them.
Pork cutlets prepared in this manner may be stewed instead of being fried.
Add to them a little water, and stew them slowly till thoroughly done, keeping
them closely covered, except when you remove the lid to skim them.
PORK CHOPS AND FRIED APPLES.
Season the chops with salt and pepper and a little powdered sage; dip them
into bread-crumbs. Fry about twenty minutes, or until they are done. Put
them on a hot dish; pour off part of the gravy into another pan to makea
gravy to serve with them, if you choose. Then fry apples which you have sliced
about two-thirds of an inch thick, cutting them around the apple so that the
core is in the centre of each piece; then cut out the core. When they are
browned on one side and partly cooked, turn them carefully with a pan-cake
» turner, and finish cooking; dish around the chops or on a separate dish.
FRIED PORK CHOPS.
Fry them the same as mutton chops. If a sausage flavor is liked, sprinkle
over them a little powdered sage or summer savory, pepper and salt, and if a
gravy is liked, skim off some of the fat in the pan and stir in a spoonful of flour;
stir it until free from lumps, then season with pepper and salt and turn in a pint
of sweet milk. Boil up and serve in a gravy boat.
PORK PIE.
Make a good plain paste. Take from two and a half to three pounds of the
thick ends of a loin of pork, with very little fat on it; cut into very thin slices
three inches long by two inches wide; put a layer at the bottom of a pie-dish.
MEATS, ere
Wash and chop finely a handful of parsley, also an onion. Sprinkle a small
portion of these over the pork, and a little pepper and salt. Add another layer
of pork, and over that some more of the seasoning, only be sparing of the nut-
meg. Continue this till the dish is full. Now pour into the dish a cupful of
stock or water, and a spoonful or two of catsup. Put a little paste around the
edge of the dish; put on the cover, and place the pie in a rather hot oven. When
the paste has risen and begins to take color, place the pie at the bottom of the
oven, with some paper over it, as it will require to be baked at least two hours.
Some prefer to cook the meat until partly done, before putting into the crust.
—Palmer House, Chicago.
PORK POT-PIE.
Take pieces of ribs of lean salt pork, also a slice or two of the fat of salt pork;
scald it well with hot water so as to wash out the briny taste. Put it into a
kettle and cover it with cold water, enough for the required want. Cover it and
boil an hour, season with pepper; then add half a dozen potatoes cut into
quarters. When it all commences to boil again, drop in dumplings made from
this recipe:
One pint of sour or buttermilk, two eggs, well beaten, a teaspoonful of salt,
a level teaspoonful of soda; dissolve in a spoonful of water as much flour as will
make a very stiff batter. Drop this into the kettle or broth by spoonfuls, and
cook forty minutes, closely covered.
PORK AND BEANS. (Baked).
Take two quarts of white beans, pick them over the night before, put to soak
in cold water; in the morning put them in fresh water and let them scald, then
turn off the water and put on more, hot; put to cook with them a piece of salt
pork, gashed, as much as would make five or six slices; boil slowly till soft (not
mashed), then add a tablespoonful of molasses, half a teaspoonful of soda, stir
in well, put in a deep pan, and bake one hour and a half. If you do not like to
use pork, salt the beans when boiling, and add a lump of butter when preparing
them for the oven.
BOSTON PORK AND BEANS.
Pick over carefully a quart of small, white beans; let them soak over night
in cold water; in the morning wash and drain in another water. Put on to boil
in plenty of cold water with a piece of soda the size of a bean; let them come to
a boil. then drain again, cover with water once more, and boil them fifteen
9 : to) 3
minutes, or until the skin of the beans will crack when taken out and blown
To MEATS.
upon. Drain the beans again, put them into an earthen pot, adding a table-
spoonful of salt; cover with hot water, place in the centre of a pound of salt
pork, first scalding it with hot water, and scoring the rind across the top, a
quarter of an inch apart to indicate where the slices are to be cut. Place the
pot in the oven, and bake six hours or longer.
add hot water from the tea-kettle as needed, on account of evaporation, to keep
é
When the meat becomes crisp and looks cooked, remove it, ag
Keep the oven a moderate heat;
the beans moist.
too long baking the pork destroys its solidity.
FRIED SALT PORK.
Cut in thin slices, and freshen in cold water, roll in flour, and fry crisp. If
required quickly, pour boiling water over the slices, let stand a few minutes,
drain and roll in flour as before; drain off most of the grease from the frying-
pan; stir in while hot one or two tablespoonfuls of flour, about half a pint of
milk, a little pepper, and salt if over freshened; let it boil, and pour into a gravy
dish. A teaspoonful of finely-chopped parsley will add pleasantly to the appear-
ance of the gravy.
GRILLED SALT PORK.
Take quite thin slices of the thick part of side pork, of a clear white, and
thinly streaked with lean; hold one on a toasting fork before a brisk fire to grill;
have at hand a dish of cold water, in which immerse it frequently while cook-
ing, to remove the superfluous fat and render it more delicate. Put each slice
as cooked in a warm covered pan; when all are done, serve hot.
FRIED HAM AND EGGS.
Cut slices of ham quite thin, cut off the rind or skin, put them into a hot
frying-pan, turning them often until crisp, taking care not to burn the slices;
three minutes will cook them well. Dish them on a hot platter; then turn off
the top of the grease, rinse out the pan, and put back the clear grease to fry the
eggs. Break the eggs separately in a saucer, that in case a bad one should be
among them it may not mix with the rest. Slip each egg gently into the frying-
pan. Do not turn them while they are frying, but keep pouring some of the
hot lard over them with a kitchen spoon; this will do them sufficiently on the
upper side. They will be done enough in about three minutes; the white must
retain its transparency so that the yolk will be seen through it. When done,
take them up with a tin slice, drain off the lard, and if any part of the white is
discolored or ragged, trim it off. Lay a fried egg upon each slice of the ham,
and send to table hot.
MEATS,
COLD BACON AND EGGS.
An economical way of using bacon and eggs that have been left from a
previous meal is to put them in a wooden bowl and chop them quite fine, add-
ing a little mashed or cold chopped potato, and a little bacon gravy, if any was
left. Mix and mould it into little balls, roll in raw egg and cracker-crumbs, and
fry in a spider the same as frying eggs; fry a light brown on both sides. Serve
hot. Very appetizing.
SCRAPPEL.
Scrappel is a most palatable dish. Take the head, heart and any lean scraps
of pork, and boil until the flesh slips easily from the bones. Remove the fat,
gristle and bones, then chop fine. Set the liquor in which the meat was boiled
aside until cold, take the cake of fat from the surface and return to the fire.
When it boils, put in the chopped meat and season well with pepper and salt.
Let it boil again, then thicken with corn-meal as you would in making ordinary
corn-meal mush, by letting it slip through the fingers slowly to prevent lumps.
Cook an hour, stirring constantly at first, afterwards putting back on the range
in a position to boil gently. When done, pour into a long, square pan, not too
deep, and mold. In cold weather this can be kept several weeks. Cut into
slices when cold, and fried brown, as you do mush, is a cheap and delicious
breakfast dish.
TO BAKE A HAM. (Corned.)
Take a medium-sized ham and place it to soak for ten or twelve lours. Then
cut away the rusty part from underneath, wipe it dry, and cover it rather thickly
over with a paste made of flour and water. Put it into an earthen dish, and set
it in a moderately heated oven. When done, take off the crust carefully, and
peel off the skin, put a frill of cut paper around the knuckle, and raspings of
bread over the fat of the ham, or serve it glazed and garnished with. cut
vegetables. It will take about four or five hours to bake it.
Cooked in this way the flavor is much finer than when boiled.
PIGS’ FEET PICKLED.
Take twelve pigs’ feet, scrape and wash them clean, put them into a sauce-
? ac se a - TAY ay N he NATrTILV Y AG.
pan with enough hot (not boiling) water to cover them. When partly done, salt.
hours to boil them soft. Pack them in a stone
them. It requires four to five
crock, and pour over them spiced vinegar made hot. They will be ready to use
ina day or two. If you wish them for breakfast,
aspoonful of butter, with flour enough to make
split them, make a batter of
two eggs, a cup of milk, salt, a te
MEATS.
134 a
a thick batter; dip each piece in this and fry in hot lard. Or, dip them in beaten
egg and flour and fry. Souse is good eaten cold or warm.
BOILED HAM.
First remove all dust and mold, by wiping with a coarse cloth; soak it for an
hour in cold water, then wash it thoroughly. Cut with a sharp knife the
hardened surface from the base and butt of the ham. Place it over the fire in
cold water, and let it come to a moderate boil, keeping it steadily at this point,
allowing it to cook twenty minutes for every pound of meat. A ham weighing
twelve pounds will require four hours to cook properly, as underdone ham is very
unwholesome. When the ham is to be served hot, remove the skin by peeling
it off, place it on a platter, the fat side up, and dot the surface with spots of
black pepper. Stick in also some whole cloves.
Tf the ham is to be served cold, allow it to remain in the pot until the water
in which it was cooked becomes cold. This makes it more juicy. Serve it in
the same manner as when served hot.
BROILED HAM.
Cut your ham into thin slices, which should be a little less than one quarter
of an inch thick. Trim very closely the skin from the upper side of each slice,
and also trim off the outer edge where the smoke has hardened the meat. If the
ham is very salt lay it in cold water for one hour before cooking, then wipe with
a dry cloth. Never soak ham in tepid or hot water, as it will toughen the meat.
Broil over a brisk fire, turning the slices constantly. It will require about
five minutes, and should be served the last thing directly from the gridiron,
placed on a warm platter, with a little butter and a sprinkle of pepper on the top
of each slice. If ham or bacon is allowed to stand by the fire after it has been
broiled or fried, it will speedily toughen, losing all its grateful juices.
Cold boiled ham is very nice for broiling, and many prefer it to using the raw
ham.
POTTED HAM.
To two pounds of lean ham allow one pound of fat, two teaspoonfuls of
powdered mace, half a nutmeg, grated, rather more than half a teaspoonful of
cayenne.
Mode.—Mince the ham, fat and lean together, in the above proportion, and
pound it well in a mortar, seasoning it with cayenne pepper, pounded mace and
nutmeg; put the mixture into a deep baking dish, and bake for half an hour;
then press it well into a stone jar, fill up the jar. with clarified lard, cover it
MEATS, 13
closely, and paste over it a piece of thick paper. ‘If well seasoned, it will keep a
long time in winter, and will be found very convenient for sandwiches, etc.
BOLOGNA SAUSAGE. (Cooked.)
Two pounds of lean pork, two pounds of lean veal, two pounds of fresh
lean beef, two pounds of fat salt pork, one pound beef suet, ten tablespoonfuls of
powdered sage, one ounce each of parsley, savory, marjoram and thyme, mixed.
Two teaspoonfuls of cayenne pepper, the same of black, one grated nutmeg, one
teaspoonful of cloves, one minced onion, salt to taste. Chop or grind the meat
and suet; season, and stuff into beef skins; tie these up, prick each in several
places to allow the escape of steam; put into hot, not boiling water, and heat.
gradually to the boiling point. Cook slowly for one hour; take out the skins
and lay them to dry in the sun, upon clean, sweet straw or hay. Rub the out-
side of the skins with oil or melted butter, and place in a cool, dry cellar. If you
wish to keep them more than a week, rub ginger or pepper on the outside, then
wash it off before using. Thisis eaten without further cooking. Cut in round
slices and lay sliced lemon around the edge of the dish, as many like to squeeze
a few drops upon the sausage before eating. These are very nice smoked like
hams.
COUNTRY PORK SAUSAGES.
Six pounds lean fresh pork, three pounds of chine fat, three tablespoonfuls of
salt, two of black pepper, four tablespoonfuls of pounded and sifted sage, two
of summer savory. Chop the lean and fat pork finely, mix the seasoning in with
your hands, taste to see that it has the right flavor, then put them into cases,
either the cleaned intestines of the hog, or make long, narrow bags of stout
muslin, large enough to contain each enough sausage for a family dish, Fill
these with the meat, aip in melted lard, and hang them in a cool, dry dark place.
Some prefer to pack the meat in jars, pouring melted lard over it, covering the
top, to be taken out ag wanted and made into small round cakes with the
hands, then fried brown. Many like spices added to the seasoning—cloves,
mace and nutmeg. This is a matter of taste.
— Marion Harland.
TO FRY SAUSAGES.
Put a small piece of lard or butter into the frying-pan. Prick the sausages
with a fork, lay them in the melted grease, keep moving them about, turning
them frequently to prevent bursting; in ten or twelve minutes they will be
Another sure way to prevent the cases from
sufficiently browned and cooked.
ater and let it come to the boiling point; turn
bursting is to cover them with cold w
MEATS.
136
oft the water and fry them. Sausages are nicely cooked by putting them in a
baking-pan and browning them in the oven, turning them once or twice. In
this way you avoid all smoke and disagreeable odor. A pound will cook brown
in ten minutes in a hot oven.
HEAD CHEESE.
Boil the forehead, ears and feet, and nice scraps trimmed from the hams of a
fresh pig, until the meat will almost drop from the bones. Then separate the
t in a large chopping-bowl, and season with pepper,
Chop it rather coarsely; put it back into the
meat from the bones, put i
salt, sage and summer savory.
same kettle it was boiled in, with just enough of the liquor in wl ich it was boiled
to prevent its burning; warm it through thoroughly, mixing it well together.
Now pour it into a strong muslin bag, press the bag between two flat surfaces,
with a heavy weight on top; when cold and solid it can be cut in slices. Good
cold, or warmed up in vinegar.
TO CURE HAMS AND BACON. (A Prize Recipe.)
For each hundred pounds of hams, make a pickle of ten pounds of salt, two
pounds of brown sugar, two ounces of saltpetre, and one ounce of red pepper,
and from four to four and a half gallons of water, or just enough to cover the
hams, after being packed in a water-tight vessel, or enough salt to make a brine
to float a fresh egg high enough, that is to say, out of water. First rub the
hams with common salt, and lay them into a tub. Take the above ingredients,
put them into a vessel over the fire, and heat it hot, stirring it frequently;
remove all the scum, allow it to boil ten minutes, let it cool and pour over the
meat. After laying in this brine five or six weeks, take out, drain and wipe,
and smoke from two to three weeks. Small pieces of bacon may remain in
this pickle two weeks, which would be sufficient.
TO SMOKE HAMS AND FISH AT HOME.
Take an old hogshead, stop up all the crevices, and fix a place to put a cross-
stick near the bottom, to hang the articles to be smoked on. Next, in the side,
cut a hole near the top, to introduce an iron pan filled with hickory wood sawdtst
and small pieces of green wood. Having turned the hoshead upside down, hang
the articles upon the cross-stick, introduce the iron pan in the opening, and place
a piece of red-hot iron in the pan, cover it with sawdust, and all will be complete.
Let a large ham remain ten days, and keep up a good smoke. The best way
for keeping hams is to sew them in coarse cloths, whitewashed on the outside.
MEATS. E37
TO CURE ENGLISH BACON.
This process is called the ‘‘ dry cure, ’’ and is considered far preferable to the
New England or Yankee style of putting prepared brine or pickle over the meat.
First the hog should not be too large or too fat, weighing not over two hundred
pounds; then after it is dressed and cooled cut it up into proper pieces;. allow to
every hundred pounds a mixture of four quarts of common salt, one quarter of
a pound of saltpetre and four pounds of sugar. Rub this preparation thoroughly
over and into each piece, then place them into a tight tub or suitable cask; there
will a brine form of itself, from the juices of the meat, enough at least to baste
it with, which should be done two or three times a week; turning each piece
every time.
In smoking this bacon, the sweetest flavor is derived from black birch chips,
but if these are not to be had, the next best wood is hickory; the smoking with
corn-cobs imparts a rank flavor to this bacon, which is very distasteful to English
people visiting this country. It requires three weeks or a month to smoke this
bacon properly. ;
—Berkshire Recipe.
TO TRY OUT LARD.
Skin the leaf lard carefully, cut it into small pieces, and put it into a kettle
or sauce-pan; pour in a cupful of water to prevent burning; set it over the fire
where it will melt slowly. Stir it frequently and let it simmer until nothing
remains but brown scraps. Remove the scraps with a perforated skimmer,
throw in a little salt to settle the fat, and, when clear, strain through a coarse
cloth into jars. Remémber to watch it constantly, stirring it from the bottom
until the salt is thrown in to settle it; then set it back on the range until clear.
Tf it scorches it gives it a very bad flavor.
Sauces and Dressings.
DRAWN BUTTER
Melted butter is the foundation of most of the common sauces. Have a
covered sauce-pan for this purpose. One lined with porcelain will be best. Take
a quarter of a pound of the best fresh butter, cut it up, and mix with it about
one tablespoonful of flour. When it is thoroughly mixed, put it into the sauce-
and add to it half a teacupful of hot water. Cover the sauce-pan and set it
pan,
Shake it round continually (always moving
in a large tin pan of boiling water.
it the same way) till it is entirely melted and begins to simmer. Then let it rest
till it boils up.
If you set it on too hot a fire, it will be oily.
If the butter and flour are not well mixed, it will be lumpy.
If you put too much water, it will be thin and poor. All these defects are te
be carefully avoided.
Tn melting butter for sweet or pudding sauce, you may use milk instead of
water.
TARTARE SAUCE.
The raw yolks of two eggs, half ateacupful of pure olive oil, three tablespoon-
fuls of vinegar, one of made mustard, one teaspoonful of sugar, a quarter of a tea-
spoonful of pepper, one teaspoonful of salt, one of onion juice, one tablespoonful
of chopped capers, one of chopped cucumber pickle. Put together the same as
mayonnaise dressing, adding the chopped ingredients the last thing.
This sauce is good for fried or boiled fish, boiled tongue, fish salad, and may
be used with fried and broiled meats.
EGG SAUCE, OR WHITE SAUCE.
Mix two tablespoonfuls of sifted flour with half a teacup of warm butter.
Place over the fire a sauce-pan containing a pint of sweet milk and. a salt-spoon
of salt, and a dash’ of white pepper; when it reaches the boiling point, add the
butter and flour, stirring briskly until it thickens and becomes like cream. Have
ready three cold, hard-boiled eggs, sliced and chopped, add them to the sauce;
let them heat through thoroughly, and serve in a boat. If you have plenty of
cream, use it and omit the butter. By omitting the eggs, you have the same as
“White Sauce.”
OYSTER SAUCE.
Take a pint of oysters and heat them in their own liquor long enough to
come to a boil, or until they begin to ruffle. Skim out the oysters into a warm
SAUCES AND DRESSINGS. 139
dish, put into the liquor a teacup of milk or cream, two tablespoonfuls of cold
butter, a pinch of cayenne and salt; thicken with a tablespoonful of flour stirred
to a paste, boil up and then add the oysters.
Oyster sauce is used for fish, boiled turkey chickens and boiled white meats
of most kinds.
LOBSTER SAUCE.
Put the coral and spawn of a boiled lobster into a mortar, with a tablespoonful
of butter; pound it to a smooth mass, then rub it through a sieve; melt nearly a
quarter of a pound of sweet butter, with a wineglass of water or vinegar; add
a teaspoonful of made mustard, stir in the coral and spawn, and a little salt and
pepper; stir it until it is smooth, and serve. Some of the meat of the lobster
may be chopped fine, and stirred into it.
SAUCE FOR SALMON AND OTHER FISH.
One cupful of milk heated to a boil and thickened with a tablespoonful of
corn-starch previously wet up with cold water, the liquor from the salmon, one
great spoonful of butter, one raw egg beaten light, the juice of half a lemon,
mace and cayenne pepper to taste. Add the egg to thickened milk when you
have stirred in the butter and liquor; take from the fire, season and let it stand
in hot water three minutes, covered. Lastly put in lemon juice and turn out
immediately. Pour it all over and around the salmon.
SAUCE FOR BOILED COD.
To one gill of boiling water add as much milk; stir into this while boiling
two tablespoonfuls of butter gradually, one tablespoonful of flour wet up with
cold water; as it thickens, the chopped yolk of one boiled egg, and one raw egg
beaten light. Take directly from the fire, season with pepper, salt, a little
chopped parsley and the juice of one lemon, and set covered in boiling water
(but not over fire) five minutes, stirring occasionally. Pour part of the sauce
over fish when dished; the rest in a boat. Serve mashed potatoes with it.
FISH SAUCE. No. 2.
Make a pint of drawn butter, add one tablespoonful of pepper sauce or Wor-
cestershire sauce, a little salt and six hard-boiled eggs, chopped fine. Pour over
boiled fish and garnish with sliced lemon. Very nice.
FISH SAUCE. No. 3.
a cupful of vinegar, two tablespoonfuls
Half a cupful of melted butter, half
of made mustard. Boil ten minutes.
of tomato catsup, salt, and a tablespoonful
SAUCES AND DRESSINGS.
CELERY SAUCE.
Mix two tablespoonfuls of flour with half a teacupful of butter; have ready
a pint of boiling milk; stir the flour and butter into the milk; take three heads
of celery, cut into small bits, and boil for a few minutes in water, which strain
t the celery into the melted butter, and keep it stirred over the fire for
five or ten minutes. This is very nice with boiled fowl or turkey. Another
way to make celery sauce is: Boil a head of celery until quite tender, then put
it through a sieve; put the yolk of an egg ina basin, and beat it well with the
strained juice of a lemon; add the celery and a couple of spoonfuls of liquor in
which the turkey was boiled; salt and pepper to taste.
off; pu
CAPER: SAUCE,
Chop the capers a very little, unless quite small; make half a pint of drawn
butter, to which add the capers, with a large spoonful of the juice from. the
bottle in which they are sold; let it just simmer, and serve in a tureen. Nastur-
tiums much resemble capers in taste, though larger, and may be used, and, in
fact, are preferred by many. They are grown ona climbing vine, and are culti-
vated for their blossom and for pickling. When used as capers they should be
chopped more. If neither capers nor nasturtiums are at hand, some pickles chop-
ped up form a very good substitute in the sauce.
BREAD SAUCE.
One cup of stale bread-crumbs, one onion, two ounces of butter, pepper and
salt, a little mace. Cut the onion fine, and boil it in milk till quite soft; then
strain the milk on to the stale bread-crumbs, and let it stand an hour. Put it
in a sauce-pan with the boiled onion, pepper, salt and mace. Give it a boil, and
serve in sauce tureen. This sauce can also be used for grouse, and is very nice.
Roast partridges are nice served with bread-crumbs, fried brown in butter, with
’ eranberry or currant jelly laid beside them in the platter.
TOMATO SAUCE.
Take a quart can of tomatoes, put it over the fire in a stew-pan, put in one
slice of onion, and two cloves, a little pepper and salt; boil about twenty minutes;
then remove from the fire and strain it through a sieve. Now melt in another
pan an ounce of butter, and as it melts, sprinkle in a tablespoonful of flour; stir
it until it browns and froths a little. Mix the tomato pulp with it, and it is
ready for the table.
Excellent for mutton chops, roast beef, etc.
SAUCES AND DRESSINGS. 140
ONION SAUCE.
Work together until light a heaping tablespoonful of flour, and half a cupful
of butter, and gradually add two cups of boiling milk; stir constantly until it
comes toa boil; then stir into that four tender boiled onions that have been
chopped fine. Salt and pepper to taste. Serve with boiled veal, poultry or
mutton.
CHILI SAUCE.
Boil together two dozen ripe tomatoes, three small green peppers, or a half
teaspoonful of cayenne pepper, one onion cut fine, half a cup of sugar. Boil
until thick; then add two cups of vinegar; then strain the whole, set back on the
fire and add a tablespoonful of salt, and a teaspoonful each of ginger, allspice,
cloves and cinnamon; boil all five minutes, remove and seal in glass bottles.
This is very nice.
MINT SAUCE.
Take fresh young spearmint leaves, stripped from the stems; wash and drain
them, or dry on a cloth. Chop very fine, put in a gravy boat, and to three
tablespoonfuls of mint put two of white sugar; mix and let it stand a few
minutes, then pour over it six tablespoonfuls of good cider or white-wine vinegar.
The sauce should be made some time before it is to be used, so that the flavor of
the mint may be well extracted. Fine with roast lamb.
SHARP BROWN SAUCE.
Put in a sauce-pan one tablespoonful of chopped onion, three tablespoonfuls
of good cider vinegar, six tablespoonfuls of water, three of tomato catsup, adittle
pepper and salt, half a cup of melted butter, in which stir a tablespoonful of
sifted flour; put all together and boil until it thickens. This is most excellent
with boiled meats, fish and poultry.
BECHAMEL SAUCE.
Put three tablespoonfuls of butter in a sauce-pan, add three tablespoonfuls of
sifted flour, quarter of a teaspoonful of nutmeg, ten pepper-corns, a teaspoonful
then add to this, three slices of onion, two slices of
of salt; beat all well together;
two of thyme, a bay leaf and half a dozen mush-
carrot, two sprigs of parsley,
Moisten the whole with a pint of stock or water and a cup of
rooms cut up.
Set it on the stove and cook slowly for half of an hour, watching
sweet cream. 5 :
closely that it does not burn; then strain through a sieve. Most excellent with
roast veal. meats and fish. — St. Oharles Hotel, New Orleans.
SAUCES AND DRESSINGS.
MAITRE D’HOTEL SAUCE.
utter; add to it the juice of a lemon, two table-
ablespoonfuls of chopped parsley, a teaspoon-
savory, a pinch of cayenne and salt. Simmer
Make a teacupful of drawn b
spoonfuls of minced onion, three t
ful of powdered thyme or summer
over the fire, and stir well. Excellent with all kinds of fish.
WINE SAUCE FOR GAME.
half a glass of port wine, half a glass of water,
a tablespoonful of cold butter, a teaspoonful of salt, the juice of half a lemon,
a pinch of cayenne pepper and three cloves. Simmer all together a few minutes,
adding the wine after it is strained. A few spoonfuls of the gravy from the
game may be added to it. This sauce is especially nice with venison.
—Tabor House, Denver.
Half a glass of currant jelly,
HOLLANDAISE SAUCE.
ice of half a lemon, the yolk of two eggs, a
Half a teacupful of butter, the ju
-speck of cayenne pepper, half a cupful of boiling water, half a teaspoonful of
-salt; beat the butter to acream, add the yolks of eggs one by one; then the lemon-
all thoroughly; place the bowl in which is the
juice, pepper and salt, beating
beat with an egg-beater until it begins
mixture in a sauce-pan of boiling water;
to thicken which will be in about a minute; then add the boiling water, beating all
the time; stir until it begins to thicken like soft custard; stir a few minutes after
taking from the fire; be careful not to cook it too long. This is very nice with
baked fish.
—Miss Parloa.
CURRANT JELLY SAUCE.
Three tablespoonfuls of butter, one onion, one bay leaf, one sprig of celery,
two tablespoonfuls of vinegar, half a cupful of currant jelly, one tablespoonful
of flour, one pint of stock, salt, pepper. Gook the butter and onion until the
latter begins to color. Add the flour and herbs. Stir until brown; add the
stock, and simmer twenty minutes. Strain, and skim off all the fat. Add the
jelly, and stir over the fire until it is melted. Serve with game.
BROWN SAUCE.
Delicious sauce for meats is made in this way: Slice a large onion, andfryin .
butter till it is brown; then cover the onion with rich brown gravy; which is left
from roast beef; add mustard, salt and pepper, and if you choose a tablespoonful
of Worcestershire sauce; let this boil up, and if too thick, thin it with a little
SAUCES AND DRESSINGS. 143
stock or gravy, or even a little hot water with butter. Pour this when done
through a fine sieve. Of course a larger quantity can be prepared at once than
is mentioned here.
MUSHROOM SAUCE.
Wash a pint of small button mushrooms, remove the stems and outside skins,
stew them slowly in veal gravy or milk or cream, adding an onion, and season-
ing with pepper, salt anda little butter rolled in flour. Their flavor will be
heightened by salting a few the night before, to extract the juice. In dressing
mushrooms, only those of a dull pearl color on the outside and the under part
tinged with pale pink should be selected. If there is a) poisonous one among
them, the onion in the sauce will turn black. In such a case throw the whole
away. Used for poultry, beef or fish.
APPLE SAUCE.
When you wish to serve apple sauce with meat prepare it in this way: Cook
the apples until they are very tender, then stir them thoroughly so there will be
no lumps at all; add the sugar and a little gelatine dissolved in warm water, a
tablespoonful in a pint of sauce; pour the sauce into bowls, and when cold it will
be stiff like jelly, and can be turned out on a plate. Cranberry sauce can be
treated in the same way. Many prefer this to plain stewing.
Apples cooked in the following way look very pretty on a tea-table, and are
appreciated by the palate. Select firm, round. greenings; pare neatly and cut in
halves; place in a shallow stew-pan with sufficient boiling water to cover them,
and a cupful of sugar to every six apples. Hach half should cook on the bottom
of the pan, and be removed-from the others so as not to injure its shape. Stew
slowly until the pieces are very tender; remove to a dish carefully; bolt the
syrup half an hour longer; pour it over the apples and eat cold. A few pieces
of lemon boiled in the syrup adds to the flavor. These sauces are a fine accom-
paniment to roast pork or roast goose.
CIDER APPLE SAUCE.
Boil four quarts of new cider until it is reduced to two quarts, then put into
it enough pared and quartered apples to fill the kettle; let the ee stew Cre a
moderate fire four hours; add cinnamon if liked. This sauce is very fine with
almost any kind of meat.
OLD-FASHIONED APPLE SAUCE.
pples, put them ina deep pudding-dish;
Pare and chop a dozen medium-sized a
sprinkle over them a heaping coffee-cupful of sugar and one of water. Place
144 SAUCES AND DRESSINGS.
them in the oven and bake slowly two hours or more, or until they are a deep
red brown; quite as nice as preserves.
CRANBERRY SAUCE.
of sugar, and a pint of water. Wash
One quart of cranberries, two cupfuls
the water, but in a covered sauce-
the cranberries, then put them on the fire with
pan. Let them simmer until each cranberry bursts open; then remove the cover
of the sauce-pan, add the sugar and let them all boil for twenty minutes without
the cover. The cranberries must never be stirred from the time they are placed
onthe fire. This is an unfailing recipe for a most delicious preparation of cran-
berries. Very fine with turkey and game.
APPLE OMELET.
d spare-rib or roast pork, is very deli-
es, one cup of sugar, one tablespoon-
the apples
Apple omelet, to be served with broile
cate. Take nine large, tart apples, four eg
ful of butter; add cinnamon or other spices to suit your taste; stew
till they are very soft; mash them so that there will be no lumps; add the butter
and sugar while they are still warm; but let them cool before putting in the
beaten eggs; bake this till it is brown; you may put it all in a shallow pudding-
dish or in two tin plates to bake. Very good.
FLAVORED VINEGARS.
Almost all the flavorings used for meats and salads may be prepared in
vinegar with little trouble and expense, and will be found useful to impart an
acid to flavors when lemons are not at hand.
Tarragon, sweet basil, burnet, green mint, sage, thyme, sweet-marjoram,
pared by putting three ounces of either of these herbs, when in
etc., may be pre
+ stand ten days, strain off clear, and
blossom, into one gallon of sharp vinegar; le
bottle for use.
Celery and cayenne may be prepared, using three ounces of the seed as above.
CUCUMBER VINEGAR.
Ingredients.—Ten large cucumbers, or twelve smaller ones, one quart of
vinegar, two onions, two shalots, one tablespoonful of salt, two tablespoonfuls
of pepper, a quarter of a teaspoonful of cayenne.
Mode.—Pare and slice the cucumbers, put them in a stone jar, or wide-
mouthed bottle, with the vinegar; slice the onions and shalots, and add them,
with all the other ingredients, to the cucumbers. Let it stand four or five days;
boil it all up, and when cold, strain the liquor through a piece of muslin, and
SAUCES AND DRESSINGS. 145
store it away in small bottles well sealed. This vinegar is a very nice addition to
gravies, hashes, etc., as well as a great improvement, to salads, or to eat with
‘cold meat.
CURRY POWDER.
To make curry powder, take one ounce of ginger, one ounce of mustard, one
ounce of pepper, three ounces of coriander seed, three ounces of turmeric, half
an ounce of cardamonis, one-quarter ounce of cayenne pepper, one-quarter ounce
of cinnamon, and one-quarter ounce of cummin seed. Pound all these ingre-
dients very fine in a mortar; sift them and cork tight in a bottle.
This can be had already prepared at most druggists, and it is much less
trouble to purchase it than to make it at home.
CURRY SAUCE.
One tablespoonful of butter, one of flour, one teaspoonful of curry powder,
one large slice of onion, one large cupful of stock, salt and pepper to taste. Cut
the onion fine, and fry brown in the butter. Add the flour and curry powder.
Stir for one minute, add the stock and season with the salt and pepper. Simmer
five minutes; then strain and serve. This sauce can be served with a broil or
sauté of meat or fish.
TO BROWN BUTTER.
Put a lump of butter into a hot frying-pan, and toss it about until it browns.
Stir brown flour into it until it is smooth and begins to boil. Use it for coloring
gravies, and sauces for meats.
TO BROWN FLOUR.
Spread flour upon a tin pie-plate, set it upon the stove or in a very hot oven,
and stir continually after it begins to color, until it is brown all through.
Keep it always on hand; put away in glass jars covered closely. It is excel-
lent for coloring and thickening many dishes.
TO MAKE MUSTARD.
take four spoonfuls of mustard, half of a teaspoonful of
Boil some vinegar;
a tablespoonful of melted butter; mix well.
sugar, a salt-spoonful of salt,
FRENCH MUSTARD.
ustard, one tablespoonful of granulated sugar, well
¢ until it is smooth; add one teacupful of
all smooth; then set on the stove and cook
Three tablespoonfuls of m
worked together, then beat in an eg
vinegar, a little at a time, working it
10
SAUCES AND DRESSINGS.
three or four minutes, stirring all the time; when cool, add one tablespoonful of
the best olive oil, taking care to get it all thoroughly worked in and smooth.
i ig very nice.
You will find this very Site OS raja
KITCHEN -EFEPEER:
Mix one ounce of ground ginger, half an ounce each of black pepper, ground
cinnamon, nutmeg and allspice, one teaspoonful of ground cloves, and six
ounces of salt. Keep in a tightly corked bottle.
—The Caterer.
PREPARED COCOANUT. (For Pies, Puddings, &c.)
To prepare cocoanut for future use; first cut a hole through the meat at one
of the holes in the end, draw off the milk, then loosen the meat by pounding the
nut well on all sides. Crack the nut and take out the meat, and place the pieces
of meat in a cool open oven over night, or for a few hours, to dry; then grate it.
If there is more grated than is needed for present use, sprinkle it with sugar,
and spread out in a cool dry place. When dry enough put away in dry cans or
bottles. Will keep for weeks.
SPICES,
Ginger is the root of a shrub first known in Asia, and now cultivated in the
West Indies and Sierra Leone. The stem grows three or four feet high, and
dies every year. There are two varieties of ginger—the white and black—
caused by taking more or less care in selecting and preparing the roots, which
are always dug in winter, when the stems are withered. The white is the best.
Cinnamon is the inner bark of a beautiful tree, a native of Ceylon, that grows
from twenty to thirty feet in height and lives to be centuries old.
Cloves.—Native to the Molucca Islands, and so called from resemblance to
a nail (clavis). The East Indians call them “‘ changkek,’”’ from the Chinese ‘“‘ te-
chengkia’”’ (fragrant nails). They grow on a strait, smooth-barked tree, about
forty feet high. Cloves are not fruits, but blossoms. gathered before they are
quite unfolded.
Allspice.—A berry so called because it combines the flavor of several spices
—grows abundantly on the allspice or bayberry tree; native of South America
and the West Indies. A single tree has béen known to produce one hundred |
and fifty pounds of berries. They are purple when ripe.
Black pepper is made by grinding the dried berry of a climbing vine, native
to the East Indies. White pepper is obtained from the same berries, freed from
SAUCES AND DRESSINGS. 147
their husk or rind. Red or cayenne pepper is obtained by grinding the scarlet pod
or seed-vessel of a tropical plant that is now cultivated in all parts of the world.
Nutmeg is the kernel of a small, smooth, pear-shaped fruit that grows on a
tree in the Molucca Islands, and other parts of the East. The trees commence
bearing in the seventh year, and continue fruitful until they are seventy or
eighty years old. Around the nutmeg or kernel is a bright, brown shell. This
shell has a soft scarlet covering, which, when flattened out and dried, is known
asmace. The best nutmegs are solid, and emit oil when pricked with a pin.
HERBS FOR WINTER.
To prepare herbs for winter use, such as sage, summer savory, thyme, mint
or any of the sweet herbs, they should be gathered fresh in their season, or
procure them from the market. Examine them well, throwing out all poor
sprigs; then wash and shake them; tie into small bundles, and tie over the
bundles a piece of netting or old lace, (to keep off the dust); hang up in a warm,
dry place, the leaves downward. Ina few days the herb will be thoroughly dry
and brittle. Or you may place them in a cool oven, and let them remain in it
until perfectly dry. Then pick off all the leaves, and the tender tops of the
stems; put them in a clean, large-mouthed bottle that is perfectly dry. When
wanted for use, rub fine, and sift through a sieve. It is much better to put
them in bottles as soon as dried, as long exposure to the air causes them to lose
strength and flavor.
MEATS AND THEIR ACCOMPANIMENTS.
With roast beef: tomato sauce, grated horse-radish, mustard, cranberry sauce,
pickles.
With roast pork: apple sauce, cranberry sauce.
With roast veal: tomato sauce, mushroom sauce, 0
sauce. Horse-radish and lemons are good.
With roast mutton: currant jelly, caper sauce.
With boiled mutton: onion sauce, caper sauce. ae
With boiled fowls: bread sauce, onion sauce, lemon sauce, cranberry sauce, jellies.
Also cream sauce.
With roast lamb: mint sauce.
With roast turkey: cranberry sauce, currant jelly.
With boiled turkey: oyster sauce.
With venison or wild ducks:. cranberr
warmed with port wine.
nion sauce and cranberry
yy sauce, currant jelly, or currant jelly
Se ST To Te
rated
a
148 SAUCES AND DRESSINGS.
With roast goose: apple sauce, cranberry sauce, grape or currant jelly.
With boiled fresh mackerel: stewed gooseberries.
With boiled blue fish: white cream sauce, lemon sauce.
With broiled shad: mushroom. sauce, parsley or egg sauce.
With fresh salmon: green peas, cream sauce.
Pickles are good with all roast meats, and in fact are suitable accompaniments
to all kinds of meats in general.
Spinach is the proper accompaniment to veal; green peas to lamb.
Lemon juice makes a very grateful addition to nearly all the insipid members
of the fish kingdom. Slices of lemon cut into very small dice and stirred into
drawn. butter and allowed to come to the boiling point, served with fowls, is a
fine accompaniment.
VEGETABLES APPROPRIATE TO DIFFERENT DISHES.
Potatoes are good with all meats. With fowls they are nicest mashed.
Sweet potatoes are most appropriate with roast meats, as also are onions, winter
squash, cucumbers and asparagus.
Carrots, parsnips, turnips, greens and cabbage are generally eaten with
boiled meat, and corn, beets, peas and beans are appropriate to either boiled or
roasted meat. Mashed turnip is good with roast pork and with boiled meats.
Tomatoes are good with almost every kind of meats, especially with roasts.
WARM DISHES FOR BREAKFAST.
The following of hot breakfast dishes may be of assistance in knowing what
to provide for the comfortable meal called breakfast.
Broiled beef steak, broiled chops, broiled chicken, broiled fish, broiled quail
on toast, fried pork tenderloins, fried pig’s feet, fried oysters, fried clams, fried
liver and bacon, fried chops, fried pork, ham and eggs fried, veal cutlets breaded,
sausages, fricasseed tripe, fricasseed kidneys, turkey or chicken hash, corn beef
hash, beef croquettes, codfish balls, creamed codfish, stewed meats on toast,
poached eggs on toast, omelettes, eggs boiled plain, and eggs cooked in any of
the various styles.
VEGETABLES FOR BREAKFAST.
Potatoes in any of the various modes of cooking, also stewed tomatoes, stew-
ed corn, raw radishes, cucumbers sliced, tomatoes sliced raw, water cress, lettuce.
To be included with the breakfast dishes: oatmeal mush, cracked wheat,
hominy or corn-meal mush, these with cream, milk and sugar or syrup.
SAUCES AND DRESSINGS—SALADS. 149
Then numberless varieties of bread can be selected, in form of rolls, fritters,
muffins, waffles, corn-cakes, griddle-cakes, etc., etc.
For beverages, coffee, chocolate-and cocoa, or tea if one prefers it; these are
all suitable for the breakfast table.
When obtainable always have a vase of choice flowers on the breakfast ta-
ble; also some fresh fruit, if convenient.
Salads.
Everything in the make-up of a salad should be of the freshest material, the
vegetables crisp and fresh, the oil or butter the very best, meats, fowl and fish
well cooked, pure cider or white-wine vinegar—in fact, every ingredient first-
class, to insure success
The vegetables used in salad are: Beet-root, onions, potatoes, cabbage, lettuce,
celery, cucumbers, lentils, haricots, winter cress, peas, French beans, radish,
cauliflower,—all these may be used judiciously in salad, if properly seasoned,
according to the following directions:
Chervil is a delicious salad herb, invariably found in all salads prepared by a
French gourmet. No man can be a true epicure who is unfamiliar with this
excellent herb. It may be procured from the vegetable stands at Fulton and
Washington markets the year round. Its leaves resemble parsley, but are more
divided, and a few of them added to a breakfast salad give a delightful flavor.
Chervil vinegar.—A. few drops of this vinegar added to fish sauces or salads
is excellent, and well repays the little trouble taken in its preparation. Half fill
a bottle with fresh or dry chervil leaves; fill the bottle with good vinegar and
heat it gently by placing it in warm water, which bring to boiling point; remove
from the fire; when cool cork, and in two weeks it will be ready for use.
MAYONNAISE DRESSING.
Put the yolks of four fresh raw eggs, with two hard-boiled ones, into a cold
bowl. Rub these as smoooth as possible before introducing the oil; a good
measure of oil is a tablespoonful to each yolk of raw egg. All the art consists
in introducing the oil by degrees, a few drops at a time. You can never make
a good salad without taking plenty of ‘time. When the oil is well mixed, and
assumes the appearance of jelly, put in two heaping teaspoonfuls of dry table
salt, one of pepper, and one of made mustard. Never put in salt and pepper
150 SAUCES AND DRESSINGS—SALADS.
before this stage of the process, because the salt and pepper would coagulate the
albumen of the eggs, and you could not get the dressing smooth. Two table-
spoonfuls of vinegar added gradually.
The Mayonnaise should be the thickness of thick cream when finished, but if
it looks like curdling when mixing it, set in the ice-box or in a cold place for
about forty minutes or an hour, then mixitagain. It is a good idea to place it in
a pan of cracked ice while mixing.
For lobster salad, use the coral, mashed and pressed through a sieve, then
add to the above.
Salad dressing should be kept in a separate bowl in a cold place, and not
mixed with the salad until the moment it is to be served, or it may lose its
crispness and freshness.
DRESSING FOR COLD SLAW. (Cabbage Salad.)
Beat up two eggs, with two tablespoonfuls of sugar add a piece of butter the
size of half an egg, a teaspoonful of mustard, a little pepper, and lastly a teacup
of vinegar. Put all these ingredients into a dish over the fire, and cook like a
soft custard. Some think it improved by adding half a cupful of thick sweet
cream to this dressing; in that case use less vinegar. Hither way is very fine.
SALAD CREAM DRESSING. No. 1.
One cup fresh cream, one spoonful fine flour, the whites of two eggs beaten
stiff, three spoonfuls of vinegar, two spoonfuls of salad oil or soft butter, two spoon-
fuls of powdered sugar, one teaspoonful salt, one half teaspoonful pepper, one
teaspoonful of made mustard. Heat cream almost to boiling; stir in the flour,
previously wet with cold milk; boil two minutes, stirring all the time; add sugar
and take from fire. When half cold, beat in whipped whites of egg; set aside
to cool. When quite cold, whip in the oil or butter, pepper, mustard and salt;
if the salad is ready, add vinegar, and pour at once over it.
CREAM DRESSING. No. 2.
Two tablespoonfuls of whipped sweet cream, two of sugar, and four of vine-
gar; beat well and pour over the cabbage, previously cut very fine and seasoned
with salt
FRENCH SALAD DRESSING.
Mix one saltspoon of pepper with one of salt; add three tablespoonfuls of
olive oil, and one even tablespoonful of onion, scraped fine; then one tablespoon-
SAUCES AND DRESSINGS—SALADS. 151
ful of vinegar; when well mixed, pour the mixture over your salad, and stir all
till well mingled.
The merit of a salad is that it should be cool, fresh and crisp. For vegetables,
use only the delicate white stalks of celery, the small heart-leaves of lettuce, or
tenderest stalks and leaves of the white cabbaye. Keep the vegetable portions
crisp and fresh, until the time for serving, when add the meat. For chicken
and fish salads, use the Mayonnaise dressing. For simple vegetable salads, the
French dressing is most appropriate, using onion rather than garlic.
MIXED SUMMER SALAD.
Three heads of lettuce, two teaspoonfuls of green mustard leaves; a handful
of water-cresses; five tender radishes; one cucumber; three hard-boiled eggs; two
teaspoonful of salt; one teaspoonful of pepper;
teaspoonfuls of white sugar; one
half a teacupful
one teaspoonful of made mustard; one teacupful of vinegar;
of oil.
Mix all well together, and serve with a lump of ice in the middle.
«Common Sense in the Household.”
CHICKEN SALAD.
Boil the fowls tender, and remove all the fat,
meat in small pieces, but do not hash it. To one chicken put twice and a half
its weight in celery, cut in pieces of about one-quarter of an inch; mix thor-
a cool place,—the ice chest.
‘‘ Mayonnaise dressing,’ and when ready for the
g and mixing it thor-
gristle and skin; mince the
oughly, and set it in
Tn the meantime prepare a
table pour this dressing over the chicken and celery, tossin
oughly. Set it ina cool place until ready to serve. Garnish with celery tips, or
cold hard-boiled eggs, lettuce-leaves, from the heart, cold boiled beets or capers;
olives.
e is a good substitute for celery; when celery 1s not to be had
Crisp cabbag
Turkey makes a fine salad.
use celery vinegar in the dressing.
LOBSTER SALAD. No. I.
Prepare a sauce with the coral of a fine, new lobster, boiled fresh for about
it smooth, and mix very gradually with a dress-
half an hour. Pound and rub
ing made from the yolks of two hard-boiled eggs, a tablespoonful of made mus-
tard, three of salad oil, two of vinegar, one of white powdered sugar, a small
| ack pper: ‘nch of cayenne and two fresh
teaspoonful of salt, as much black pepper, @ pinch of cay 2
yolks of eggs. Next fill your salad bowl with some shred lettuce, the better
part of two, leaving the small curled centre to garnish your dish with. Mingle
Se
seed to every pint. Pack the cabbage in a stone jar; boil the vinegar and Bee
five minutes and pour on hot. Cover and set away ina cool, dry place. It will be
goodina month. .
Ee i
TO MAKE BUTTER.
Thoroughly scald' the churn, then cool well with ice or spring water. Now
pour in the thick cream; churn fast at first, then, as the butter forms, more
slowly; always with perfect regularity; in warm weather, pour a little cold
water into the churn, should the butter form slowly; in winter, if the cream is
too cold, add a little warm water to bring it to the proper temperature. When
the butter has “‘come,”’ rinse the sides of the churn down with cold water, and
take the butter up with the perforated dasher or a wooden ladle, turning it
dexterously just below the surface of the buttermilk to catch every stray bit;
have ready some very cold water, in a deep wooden tray; and into this plunge
the dasher when you draw it from the churn; the butter will float off, leaving
the dasher free. When you have collected all the butter, gather behind a
wooden butter ladle, and drain off the water, squeezing and pressing the butter
with the ladle; then pour on more cold water, and work the butter with the
ladle to get the milk out, drain off the water, sprinkle salt over the butter,—a
tablespoonful to a pound; work it in a little, and set in a cool place for an hour
to harden, then work and knead it until not another drop of water exudes, and
the butter is perfectly smooth and close in texture and polish; then with the
ladle make up into rolls, little balls, stamped pats, etc.
The churn, dasher, tray and ladle, should be well scalded before using, so that
the butter will not stick to them, and then cooled with very cold water.
When you skim cream into your cream jar, stir it well into what is already
there, so that it may all sour alike; and no fresh cream should be put with tt
within twelve hours before churning, or the butter will not come quickly; and
perhaps, not at all.
Butter is indispensable in almost all culinary preparations. Good, fresh
butter, used in moderation, is easily digested; it is softening, nutritious, and
BUTTER AND CHEESE.
fattening, and is far more easily digested than any other of the oleaginous sub-
stances sometimes used in its place.
TO MAKE BUTTER QUICKLY.
Immediately after the cow is milked, strain into clean pans, and set it over a
moderate fire until it is scalding hot; do not let it boil; then set it aside; when
itis cold, skim off the cream; the milk will still be fit for any ordinary use;
when you have enough cream, put it into a clean earthen basin; beat it with a
wooden spoon until the butter is made, which will not be long; then take it from
the milk and work it with a little cold water, until it is free from milk; then
drain off the water, put a small tablespoonful of fine salt to each pound of
butter, and work it in. A small teaspoonful of fine white sugar, worked in with
the salt, will be found an improvement—sugar is a great preservative. Make
the butter in a roll; cover it with a bit of muslin, and keep it in a cool place.
A reliable recipe.
A BRINE TO PRESERVE BUTTER.
First work your butter into small rolls, wrapping each one carefully in a
clean muslin cloth, tying them up with a string. Make a brine, say three
gallons, having it strong enough of salt to bear up an egg; add half a teacupful
of pure, white sugar, and one tablespoonful of saltpetre; boil the brine, and when
cold strain it carefully. Pour it over the rolls so as to more than cover them,
as this excludes the air. Place a weight over all to keep the rolls under the
surface.
PUTTING UP BUTTER TO KEEP.
Take of the best pure, common galt two quarts, one ounce of white sugar
verize them together completely. Work the butter
and one of saltpetre; pul
ixture to every pound of
well, then thoroughly work
butter. The butter to be made into h
s of brine strong enough.to bear
in an ounce of this m
alf-pound rolls, and put into the following
brine—to three gallon an egg, add a quarter of
a pound of white sugar. ge ChE oe
CURDS AND CREAM.
a moderate dish. Put one spoonful of prepared
ou find that it has become curd, tie it
do not wring or press the cloth;
One gallon of milk will make
f milk, and when y
loosely in a thin cloth and hang it to drain; |
d into a mug and set in cool water, which must be
when drained, put the cur ene
frequently changed (a refrigerator saves this trouble.) When you dish it, if
to}
rennet to each quart 0
196 BUTTER AND CHEESE.
there is whey in the mug, ladle it gently out without pressing the curd; lay it
on a deep dish, and pour fresh cream over it; have powdered loaf-sugar to eat
with it; also hand the nutmeg grater,
Prepared rennet can be had at almost any druggist’s, and at a reasonable
price. Call for Crosse & Blackwell’s Prepared Rennet.
NEW JERSEY CREAM CHEESE.
First scald the quantity of milk desired; let it cool a little, then add the
rennet; the directions for quantity are given on the packages of ‘‘ Prepared
Rennet.’’ When the curd is formed, take it out on a ladle without breaking
it; lay it on a thin cloth held by two persons; dash a ladleful of water over each
ladleful of curd, to separate the curd; hang it up to drain the water off, and then
put it under a light press for one hour; cut the curd with a thread into small
pieces; lay a cloth between each two, and press for an hour; take them out, rub
them with fine salt, let them lie on a board for an hour, and wash them in cold
water; let them lie to drain, and in a day or two the skin will look dry; put
some sweet grass under and over them, and they will soon ripen.
COTTAGE CHEESE.
Put a pan of sour or loppered milk on the stove or range, where it is not too
hot; let it scald until the whey rises to the top (be careful that it does not boil,
or the curd will become hard and tough). Place aclean cloth or towel over a
sieve, and pour this whey and curd into it, leaving it covered to drain two to
three hours; then put it into a dish and chop it fine with a spoon, adding a tea-
spoonful of salt, a tablespoonful of butter and enough sweet cream to make the
cheese the consistency of putty. With your hands make it. into little balls flat-
tened. Keep it in a cool place. Many like it made rather thin with cream,
serving it ina deep dish. You may make this cheese of sweet milk, by forming
the curd with prepared rennet.
Slee
Slip is bonny-clabber without its acidity, and so delicate is its flavor that
many persons like it just as well as ice-cream. It is prepared thus: Make a
quart of milk moderately warm; then stir into it one large spoonful of the
preparation called rennet; set it by, and when cool again it will be as stiff as
jelly. It should be made only a few hours before it is to be used, or it will be
tough and watery; in summer set the dish on ice after it has jellied. It must be
served with powdered sugar, nutmeg and:cream.
BUTTER AND CHEESE. aes
CHEESE FONDU.
Melt an ounce of butter, and whisk into it a pint of boiled milk. Dissolve
two tablespoonfuls of flour in a gill of cold milk, add it to the boiled milk and
let it cool. Beat the yolks of four eggs with a heaping teaspoonful of salt, half
a teaspoonful of pepper, and five ounces of grated cheese. Whip the whites of
the eggs and add them, pour the mixture into a deep tin lined with buttered
paper, and allow for the rising, say four inches. Bake twenty minutes and
serve the moment it leaves the oven.
CHEESE SOUFFLE.
Melt an ounce of butter in a sauce-pan, mix smoothly with it one ounce of
flour, a pinch of salt and cayenne and a quarter of a pint of milk; simmer the
mixture gently over the fire, stirring it all the time, till it is as thick as melted
butter; stir into it about three ounces of finely-grated parmesan, or any good
cheese. Turn it into a basin, and mix with it the yolks of two well-beaten eggs.
Whisk three whites to a solid froth, and just before the soufflé is baked put
them into it, and pour the mixture into a small round tin. It should be only
half filled, as the fondu will rise very high. Pin a napkin around the dish in
which it is baked, and serve the moment it is baked. It would be well to havea
metal cover strongly heated. Time twenty minutes. Sufficient for six persons.
SCALLOPED CHEESE.
Any person who is fond of cheese could not fail to favor this recipe.
Take three slices of bread, well-buttered, first cutting off the brown outside
crust. Grate fine a quarter of a pound of apy kind: of good cheese; lay the
bread in layers in a buttered baking-dish, sprinkle over it the grated cheese,
some salt and pepper to taste. Mix four well-beaten eggs with three cups of
milk; pour it over the bread and cheese. Bake it in a hot oven as you would
cook a bread pudding. This makes an. ample dish for four people.
PASTRY RAMAKINS. .
Take the remains or odd pieces of any light puff-paste left from pies or tarts;
aste, roll it out evenly, and sprinkle it with grated
the paste in three, roll it out again, and sprinkle
te, roll it out, and with a paste-cutter shape it In
Bake the ramakins in a brisk oven from ten to
and serve quickly. The appearance
gather up the pieces of Pp
cheese of a nice flavor. Fold
more cheese over; fold the pas
any way that may be desired.
fifteen minutes. dish them on a hot napkin,
AND CHEESE.
198 BUTTER
of this dish may be very much improved by brushing the ramakins over with
yolk of egg before they are placed in the oven. Where expense is not objected
to, parmesan is the best kind of cheese to use for making this dish.
Very nice with a cup of coffee for a lunch.
CAYENNE CHEESE STRAWS.
A quarter of a pound of flour, 2 oz. butter, 2 oz. grated parmesan cheese, a
pinch of salt, and a few grains of cayenne pepper. Mix into a paste with the
yolk of anegg. Roll out to the thickness of a silver quarter, about four or five
inches long; cut into strips about a third of an inch wide, twist them as you
‘would a paper spill, and lay them on a baking-sheet slightly floured. Bake ina
moderate oven until crisp, but they must not be the least brown. If put away
in a tin, these cheese straws will keep a long time. Serve cold, piled tastefully
on a glass dish. You can make the straws of remnants of puff-pastry, rolling
in the grated cheese.
CHEESE CREAM TOAST.
Stale bread may be served as follows: Toast the slices and cover them slightly
with grated cheese; make a cream for ten slices out of a pint of milk and two
tablespoonfuls of plain flour. The milk should be boiling, and the flour mixed
in a little cold water before stirring in. When the cream is nicely cooked, season
with salt and butter; set the toast and cheese in the oven for three or four
minutes, and then pour the cream over them.
WELSH RAREBIT.
Grate three ounces of dry cheese, and mix it with the yolks of two eggs, put
four ounces of grated bread, and three of butter; beat the whole together in a
mortar with a dessertspoonful of made mustard, a little salt and some pepper;
toast some slices of bread, cut off the outside crust, cut it in shapes and spread
the paste thick upon them, and put them in the oven, let them become hot and
slightly browned, serve hot as possible.
There are so many ways of cooking and dressing eggs, that it seems un-
family to use only those that are the most practical.
s of an egg, hold it between your thumb and fore-
light in front of you. The fresh
d lower sides being the same.
side, while the upper side
necessary for the ordinary
To ascertain the freshnes
finger in a horizontal position, with a strong
egg will have a clear appearance, both upper an
The stale egg will have a clear appearance at the lower
will exhibit a dark or cloudy appearance.
Another test is to put them in a pan of cold water;
he freshest; the stale will rise and float on top;
those that are the first to
sink are t or, if the large end
turns up in the water, they are not fresh.
from July to September.
TO PRESERVE EGGS.
There are several recipes for preserving eggs; and we give first one which we
1, keeping them fresh from August until Spring. Take a piece
of quick-lime as large asa good-sized lemon, and two teacupfuls of salt; put it into
a gallon of boiling water. It will boil and bubble
off the top, which will be perfectly
gee that the liquor
—one that holds
know to be effectua
a large vessel and slack it with
when it is cold, pour
and pour it over your eggs;
ig the most convenient;
until thick as cream);
clear. Drain off this liquor,
more than covers them. , A stone jar
about six quarts.
Another manner of preserving €& 2
salt between, the large end of the egg downward, Wi
the top; cover tightly, and set in a cool place.
Some put them in a wire pasket or a piece of mos
boiling water half a minute; then pack 1n saw-dust.
gum arabic, about as thin as mucilage,
d charcoal; set in a cool, dark
m ina jar with layers of
es is to pack the
th a thick layer of salt at
quito net, and dip them in
Still another manner is to
i and brush
dissolve a cheap article of
place.
over each egg with it; then pack in powdere
The best time for preserving eggs is *
200 EGGS.
Eggs can be kept for some time by smearing the shells with butter or lard;
then packed in plenty of bran or sawdust, the eggs not allowed to touch one
another; or coat the eggs with melted paraffine.
BOILED EGGS.
Eggs for boiling cannot be too fresh, or boiled too soon after they are laid;
but rather a longer time should be‘ allowed for boiling a new-laid egg than for
one that is three or four days old. Hare ready a sauce-pan of boiling water;
put the eggs into it gently with a spon, letting the spoon touch the bottom of
the sauce-pan before it is withdrawn, that the egg may not fall, and conse-
quently crack. For those who like eggs lightly boiled, three minutes will be
found sufficient; three and three-quarters to four minutes will be ample time to
set the white nicely; and if liked hard, six or seven minutes will not be found
too long. Should the eggs be unusually large, as those of black Spanish fowls
sometimes are, allow an extra half minute for them. Eggs for salad should be
boiled for ten or fifteen minutes, and should be placed in a basin of cold water
for a few minutes, to shrink the meat from the shell; they should then be rolled
on the table with the hand, and the shell will peel off easily.
SOFT BOILED EGGS.
When properly cooked, eggs are done evenly through, like any other food.
This result may be obtained by putting the egg into a dish with a cover, or a tin
pail, and then pouring upon them bodling water—two quarts or more to a dozen
of eggs—and cover and set them away where they will keep hot and not boil, for
ten to twelve minutes. The heat of the water cooks the eggs slowly, evenly and
sufficiently, leaving the centre, or yolk, harder than the white, and the egg tastes
as much richer and nicer as a fresh egg is nicer than a stale egg.
SCALLOPED EGGS.
Hard-boil twelve eggs; slice them thin in rings; in the bottom of a large
well-buttered baking-dish place a layer of grated bread-crumbs, then one of
eggs; cover with bits of butter, and sprinkle with pepper and salt. Continue
thus to blend these ingredients until the dish is full; be sure, though, that the
crumbs cover the eggs upon top. Over the whole pour a large teacupful of
sweet cream or milk, and brown nicely in a moderately heated oven.
SHIRRED EGGS.
Set into the oven until quite hot a common white dish, large enough to hold
the number of eggs to be cooked, allowing plenty of room for each. Melt in it a
EGGS, 201
small piece of butter, and breaking the eggs carefully in a saucer, one at a time,
lip them into the hot dish; sprinkle over them a small quantity of pepper and
salt, and allow them to cook four or five minutes. Adding a tablespoonful of
cream for every two eggs, when the eggs are first slipped in, is a great improve-
ment.
This is far more delicate than fried eggs.
Or prepare the eggs the same, and set them in a steamer, over boiling water.
They are usually served in hotels baked in individual dishes, about two in a
dish, and in the same dish they were baked in.
SCRAMBLED EGGS.
Put a tablespoonful of butter into a hot frying-pan; tip around so that it will
Having ready half a dozen eggs broken in a dish,
touch all sides of the pan.
utter; stir them —
salted and peppered, turn them (without beating) into the hot b
one way briskly for five or six minutes or until they are mixed. Be careful that
they do not get too hard. Turn over toast or dish up without.
POACHED OR DROPPED EGGS.
d one tablespoonful of salt, in a frying-
, and slide carefully into the
the egg, to keep the top
Have one quart of boiling water, an
pan. Break the eggs, one by one, into a saucer
salted water. Dash with a spoon a little water over
white. ‘
The beauty of a poached
white, which should only be just sufficiently h
for the ege.
Cook until the white is firm, and lift out with a
on toasted bread. Serve immediately.
A tablespoonful of vinegar put into the water, keeps the eggs from spreading.
Open gem rings are nice placed in the water and an egg dropped into each
ring.
egg is for the yolk to be seen blushing through the
ardened to form a transparent veil
griddle-cake turner, and place
FRIED EGGS.
Break the eggs, one at a time, into a saucer,
off into a frying-pan of lard and butter mixed,
yer-frying both st
and then slide them carefully
dipping over the eggs the hot
grease in spoonfuls, or turn them 0 des without breaking them.
They require about three minutes’ cooking.
nd like balls, by dropping one at a time into a quantity
tirring the hot lard with a stick
s, first s
his will make the eggs look like balls.
hed the same in boiling water.
Eggs can be fried rou
of hot lard, the same as for fried cake
until it runs round like a whirlpool; t
Take out with a skimmer. Hggs can be poac
EGGS.
EGGS AUX FINES HERBES.
Roll an ounce of butter in a good teaspoonful of flour; season with pepper,
salt and nutmeg; put it into a coffeecupful of fresh milk, together with two tea-
spoonfuls of chopped parsley; stir and simmer it for fifteen minutes, add a
teacupful of thick cream. Hard-boil five eggs, and halve them; arrange them
in a dish with the ends upwards, pour the sauce over them, and decorate with
little heaps of fried bread-crumbs round the margin of the dish.
POACHED EGGS A LA CREME.
Put a quart of hot water, a tablespoonful of vinegar and a teaspoonful of salt
into a frying-pan, and break each egg separately into a saucer; slip the egg care-
fully into the hot water, simmer three or four minutes until the white is set,
then with a skimmer lift them out into a hot dish. Empty the pan of its
contents, put in half a cup of cream, or rich milk; if milk, a large spoonful of
butter; pepper and salt to taste, thicken with a very little cornstarch; let it boil
up once, and turn it over the dish of poached eggs. It can be served on toast or
without.
It is a better plan to warm the cream and butter in a separate dish, that the
eggs may not have to stand.
EGGS IN CASES.
Make little paper cases of buttered writing paper; put a small piece of butter
in each, and a little chopped parsley or onion; pepper and salt. Place the cases
upon a gridiron over a moderate fire of bright coals, and when the butter melts,
break a fresh egg into each case. Strew in upon them a few seasoned bread-
crumbs, and when nearly done, glaze the tops with a hot shovel. Serve in the
paper cases.
MINCED EGGS.
Chop up four or five hard-boiled eggs; do not mince them too fine. Put over
the fire in a suitable dish a cupful of milk, a tablespoonful of butter, salt and
pepper, and some savory chopped small. When this comes to a boil, stir into it
a tablespoonful of flour, dissolved in a little cold milk. When it cooks thick like
cream, put in the minced eggs. Stir it gently around and around for a few
moments, and serve, garnished with sippets of toast. Any particular flavor may
be given to this dish, such as that of mushrooms, truffles, catsup, essence of
shrimps, etc., or some shred anchovy may be added to the mince.
EGGS.
MIXED EGGS AND BACON.
Take a nice rasher of mild bacon; cut it into squares no larger than dice; fry
it quickly until nicely browned, but on no account burn it. Break half a dozen
sin, strain and season them with pepper, add them to the bacon,
EVES E TBR ES ARS OE 8 sed Si ere ie ye SOO Es Dy aaa ce it = 4 C
stir the whole about, and, when sufficiently firm, turn it out into a dish. Decorate
ae hat airailot
with hot pickles.
ATTV SAVTORV O croT
\LLY.—SAVORY OR SWEET.
L
fi 2 AL A aaa aa A aceon a ae cL Bt an iey ¢ Tied
Much the same method is followed in mixed eggs generally, whatever may
UY pa
Fe IRE ts 5 yee inbe aN) Pedy Step dy eae Rad Sa eae i Da : seas 1
ed to them; really it is nothing more than an omelet which is stirred about
=
owed to set as a pancake.
in the pan while it is being dressed, of being all
Chopped tongue, oysters, shrimps, sardines, dried salmon, anchovies, herbs, may
r for the
several eg
required
remove and chop them fine witl
7
tender, roasted meat; or with bread soaked in mil
Gee isa ip Fh ere PS Ss linc
eing half of the whole;
Fill the cavity in the egg w
Press the halves together, roll twice in
uvored.
aration.
and dip into boiling lard. When the color rises
1-CYUMDS, <
mixtures, or at
beaten egg and brez
af
delicately, drain them and they are ready for use.
ie) d “
OMELETS.
should be taken that the omelet pan is hot and
tity of lard or suet into a clean frying-
it; wipe the pan dry with a
In making an omelet, care
dry. To ensure this, put a small quan
pan, let it simmer a few minutes, then remove
towel, and then put in a tablespoonful of butter. The smoothness of the pan is
article of roughness will cause the omelet to stick.
let can be made more successfully than a large
s each, than to try
most essential, as the least p
As a general rule, a small ome
one, it being much better to make two small ones of four egg
double the number of eggs in one omelet and fail. Allow one egg to a person in.
making an omelet and one tablespoonful of milk; this makes an omelet more
puffy and tender than one made without milk. Many prefer them without
milk.
Omelets are called by the name of what is added to give them flavor, as
204 EGGS.
minced ham, salmon, onions, oysters, etc., beaten up in the eggs in due quan-
tity, which gives as many different kinds of omelets.
They are also served over many kinds of thick sauces or purées, such as
tomatoes, spinach, endive, lettuce, celery, etc.
If vegetables are to be added, they should be already cooked, seasoned and
hot; place in the centre of the omelet, just before turning; so with mushroom,
shrimps, or any cooked ingredients. All omelets should be served the moment
they are done, as they harden by standing, and care taken that they do not cook
too much.
Sweet omelets are generally used for breakfast or plain desserts.
PLAIN OMELET.
Put a smooth, clean, iron frying-pan on the fire to heat; meanwhile, beat
four eggs, very light, the whites to a stiff froth, and the yolks to a thick batter.
Add to the yolks four tablespoonfuls of milk, pepper and sait; and lastly stir in
the whites lightly. Puta piece of butter nearly half the size of an egg into the
heated pan; turn it so that it will moisten the entire bottom, taking care that it
does not scorch. Just as it begins to boil, pour in the eggs. Hold the frying-
pan handle in your left hand, and, as tae eggs whiten, carefully, with a spoon,
draw up lightly from the bottom, letting the raw part run out on the pan,
till all be equally cooked; shake with your left hand, till the omelet be free from
the pan, then turn with a spoon one half of the omelet over the other; let it
remain a moment, but continue shaking, lest “t adhere; toss to a warm platter
held in the right hand, or lift with a flat, broad shovel; the omelet will be firm
around the edge, but creamy and light inside.
MEAT OR FISH OMELETS.
Take cold meat, fish, game or poultry of any kind; remove all skin, sinew,
etc., and either cut it small or pound it to a paste in a mortar, together with a
proper proportion of spices and salt; then either toss it in a buttered frying-pan
over a clear fire till it begins to brown, and pour beaten eggs upon it, or beat it
up with the eggs, or spread it upon them after they have begun to set in the
pan. In any case serve hot, with or without a sauce; but garnished with crisp
herbs in branches, pickles, or sliced lemon. The right propertion is one table-
spoonful of meat to four eggs. A little milk, gravy, water, or white wine, may
be advantageously added to the eggs while they are being beaten.
Potted meats make admirable omelets in the above manner.
EGGS.
VEGETABLE OMELET.
Make a purée by mashing up ready-dressed vegetables, together with a little
milk, cream or gravy, and some seasoning. The most suitable vegetables are
cucumbers, artichokes, onions, sorrel, green peas, tomatoes, lentils, mushrooms,
asparagus tops, potatoes, truffles or turnips. Prepare some eggs by beating
them very light. Pour them into a nice hot frying-pan, containing a spoonful
of butter; spread the purée upon the upper side; and when perfectly hot, turn
or fold the omelet together and serve. Or cold vegetables may be merely chopped.
small, then tossed in a little butter, and some beaten and seasoned eggs poured
over.
OMELET OF HERBS.
am mixed gives the famous omelette aux
most remote corner of sunny
xed parsley, onion,
minced fine and
Parsley, thyme, and sweet marjor
fines herbes so popular at every wayside inn in the
France. An omelet ‘‘jardiniere’’ is two tablespoonfuls of mi
ves each of sorrel and chevril,
chives, shalots and a few lea
Tt will take a little more butter to
stirred into the beaten eggs before cooking.
fry it than a plain one.
CHEESE OMELET.
Beat up three eggs, and add to them a tablespoonful of milk and a table-
spoonful of grated cheese; add a little more cheese before folding; turn it out
on a hot dish; grate a little cheese ove
ASPARAGUS OMELET.
ut half cooked, eight or ten stalks of
small pieces; beat the eggs, and
r it before serving.
Boil with a little salt, and until abo
able part into rather
Make the omelet as above directed.
a little chopped parsley.
asparagus, and cut the eat
mix the asparagus with them.
Omelet with parsley is made by adding
TOMATO OMELET. No. I.
ch split into four pieces; remov
them with a little butter until nearly done,
e tomatoes with them, and
n the usual way and spread
Peel a couple of tomatoes, whi e the seeds, and
cut them into small dice; then fry
Beat the eggs and mix th
adding salt and pepper.
Or, stew a few tomatoes 1
make the omelet as usual.
over before folding.
TOMATO OMELET. No. 2.
an six peeled tomatoes; add a tablespoonful
»
When they begin to simmer, break in
Cut in slices and place in a stew-f
of cold water, a little pepper, and salt.
LGGS.
six eves, stir well, stirring one way, until the eggs are cooked, but not too hard.
ror
xX €fst
Serve warm.
Take a cupful of cold boiled rice, turn over it a cupful of warm milk, add a
tablespoonful of butter melted, a level teaspoonful of salt, a dash of pepper;
mix well, then add three well-beaten eggs. Puta tablespoonful of. butter in a
ns to boil pour in the omelet and set the pan
hot frying-pan, anc
thr 1 it double, turn it out on a
in a hot oven. As soon as it is cooked
hot dish, and serve at once. Very good.
G yr . ee
Salt is always used in bread-making, not only on account of its flavor, which
destroys the insipid raw state of the flour, but because it makes the dough rise
better.
In mixing with milk, the milk should be boiled—not simply scalded, but
heated to boiling over hot water—then set aside to cool before mixing. Simple
heating will not prevent bread from turning sour 1m the rising, while boiling w ill
act as a preventive. So the milk should be thoroughly scalded, and should be
used when it is just blood warm.
Too small a proportion of yeast, or insufficient time allowed for the dough to
rise, will cause the bread to be heavy. a 3
Presh 1 ‘ead is t igestible and nice.
The yeast must be good and fresh if the bread is to be digestible <
Stale yeast produces, instead of vinous fermentation, an acetous fermentation,
ITD BREAD.
which flavors the bread and makes it disagreeable. A poor, thin yeast produces
an imperfect fermentation, the result being a heavy unwholesome loaf.
If either the sponge or the dough be permitted to overwork itself—that is to
say, if the mixing and kneading be neglected when it has reached the proper
point for either—sour bread will probably be the consequence in warm weather,
and bad bread in any. The goodness will also be endangered by placing it so
near a fire as to make any part of it hot, instead of maintaining the gentle and
equal degree of heat required for its due fermentation.
Heavy bread will also most likely be the result of making the dough very
hard, and letting it become ‘quite cold, particularly in winter.
An almost certain way of spoiling dough is to leave it half-made, and to
allow it to become cold before it is finished. The other most common causes of
failure are using yeast which is no longer sweet, or which has been frozen, or
has had hot liquid poured over it.
As a general rule, the oven for baking bread should be rather quick, and the
heat so regulated as to penetrate the dough without hardening the outside. The
oyen-door should not be opened after the bread is put in until the dough is set
or has become firm, as the cool air admitted will have an unfavorabie effect on it.
The dough should rise: and the bread begin to brown after about fifteen
minutes, but only slightly. Bake from fifty to sixty minutes, and have it
brown, not black or whitey brown, but brown all over when well baked.
When the bread is baked, remove the loaves immediately from the pans,
and place them where the air will circulate freely around them and thus carry
off the gas which has been formed, but is no longer needed.
Never leave the bread in the pan or on a pine table to absorb the odor of the
wood. If you like crusts that are crisp do not cover the loaves; but to give the
soft, tender, wafer-like consistency which many prefer, wrap them, while still
hot, in several thicknesses of bread-cloth. When cold put them in a stone jar,
removing the cloth, as that absorbs the moisture and gives the bread an unpleasant
taste and odor. Keep the jar well covered, and carefully cleansed from crumbs
and stale pieces. Scald and dry it thoroughly every two or three days. A yard
and a half square of coarse table linen makes the best bread-cloth. Keep in good
supply; use them for no other purpose.
Some people use scalding water in making wheat bread; in that case the flour
must be scalded and allowed to cool before the yeast is added,—then proceed as
above. Bread made in this manner keeps moist in summer, much longer than
when made in the usual mode.
Home-made yeast is generally preferred to any other. Compressed yeast, as
g YI J I ) >
BREAD. 213
now sold in most grocery stores, makes fine light, sweet bread, and is a much
quicker process, and can always be had fresh, being made fresh every day.
WHEAT BREAD.
Gift the flour into a large bread-pan or bowl; make a hole in the middle of it,
and pour in the yeast in the ratio of half a teacupful of yeast to two quarts of
flour; stir the yeast lightly, then pour in your ‘wetting,’ either milk or water,
as you choose,—which use warm in winter, and cold in summer, if you use
water as ‘‘ wetting,”’ dissolve in it a bit of butter of the size of an egg,—if you
use milk, no butter is necessary, stir in the ‘‘ wetting’’ very lightly, but do not
mix all the flour into it; then cover the pan with a thick blanket or towel, and
set it, in winter, In a warm place to rise, this is called. ‘‘ putting the bread im
sponge.” In summer the bread should not be wet over night. In the morning
add a teaspoonful of salt and mix all the flour in the pan with the sponge,
kneading it well; then let it stand two hours or more until it has risen quite
light; then remove the dough to the molding-board and mold it for a long
time, cutting it in pieces and molding them together again and again, until the
dough is elastic under the pressure of your hand, using as little flour as possible;
then make it into loaves, put the loaves into baking-tins. The loaves should
come half-way up the pan, and they should be allowed to rise until the bulk is
doubled. When the loaves are ready to be put into the oven, the oven should
be ready to receive them. Tt should be hot enough to brown a teaspoonful of
flour in five minutes. The heat should be greater at the bottom than at the top
of the oven, and the. fire so arranged as to give sufficient strength of heat
through the baking without being replenished. Let them stand ten or fifteen
minutes, prick them three or four times with a fork, bake in a quick oven from
forty-five to sixty minutes.
Tf these directions are followed, you
bread. If by any mistake the dough becomes sour before you ar a
it, you can rectify it by adding a little dry supercarbonate of soda, molding the
ibute the soda equally throughout the mass. All
but sour bread you should
will obtain sweet, tender and wholesome
e ready to bake
dough a long time to distr ‘
bread is better, if naturally sweet, without the soda;
never eat, if you desire good health.
Keep well covered in a tin box or large st :
calded and dried thoroughly in the sun once a wees.
re,
one crock, which should be wiped
out every day or two, and s
COMPRESSED YEAST BREAD.
Use for two loaves of bread three quarts of sifted flour, nearly a quart of
W é egged yeast.
arm water, a level tablespoonful of salt, and an ounce of compressed J
se
214 BREAD,
Dissolve the yeast in a pint of lukewarm water; then stir into it enough flour to
make a thick batter. Cover the bowl containing the batter or sponge with a
thick folded cloth, and set it in a warm place to rise; if the temperature of heat
is properly attended to, the sponge will be foamy and light in half an hour.
Now stir into this sponge the salt dissolved in a little warm water, add the rest
of the flour and sufficient warm water to make the dough stiff enough to knead;
then knead it from five to ten minutes, divide it into loaves, knead again each
loaf and put them into buttered baking-tins; cover them with a doubled thick
cloth, and set again in a warm place to rise twice their height, then bake the
same as any bread. This bread has the advantage of that made of home-made
yeast as it is made inside of three hours, whereas the other requires from twelve
to fourteen hours.
HOME-MADE YEAST.
Boil six large potatoes in three pints of water. Tie a handful of hops in a
small muslin bag and boil with the potatoes; when thoroughly cooked drain the
water on enough flour to make a thin batter; set this on the stove or range and
scald it enough to cook the flour, (this makes the yeast keep longer); remove it
from the fire, and when cool enough, add the potatoes mashed, also half a cup
of sugar, half a tablespoonful of ginger, two of salt and a teacupful of yeast.
Let it stand ina warm place until it has thoroughly risen, then put it in a large
mouthed jug, and cork tightly; set away in a cool place. The jug should be
scalded before putting in the yeast.
Two-thirds of a coffeecupful of this yeast will make four loaves.
UNRIVALED YEAST.
On one morning boil two ounces of the best hops in four quarts of water half
an hour; strain it, and let the liquor cool to the consistency of new milk; then
put it in an earthen bowl, and add half a cupful of salt, and half a cupful of
brown sugar; beat up one quart of flour with some of the liquor; then mix all
well together, and let it stand till the third day after; then add six medium-
sized potatoes, boiled and mashed through a colander; let it stand a day, then
strain and bottle, and it is fit for use. It must be stirred frequently while it is
making, and kept near a fire. One advantage of this yeast is its spontaneous
fermentation, requiring the help of no old yeast; if care be taken to let it fer-
ment well in the bowl, it may immediately be corked tightly. Be careful to
keep it ina cool place. Before using it shake the bottle up well. It will keep
in a cool place two months, and is best the latter part of the time. Use about
the same quantity as of other yeast.
Sees
BREAD,
bo
4
Ou
DRIED YEAST OR YEAST CAKES.
4
the same as ‘‘ Home-made Yeast;’’ mix in with it corn
2a ot
Make a pan of ye
be fag) rae ne
pee as or crumble
oe CU
ee
Ce.
sed yeast, it
o)
tora
w
oO
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oO
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i
Ss
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=)
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most all groceries keep
SE se Ad ER thamery
it, delivered to them 11
oy
While o vat an the mornine. as : 8 i] 3
While 2 fast in the morning, as soon as the tea-kettle has boiled,
dL tas pas vi Ba, = s
take a quart tin cup or an t
aa CEES Seas “
melted in the least, or the cake will be sodden and heavy. Sugar should be
rolled and sifted; spices ground or pounded; raisins or any other fruit looked
over and prepared; currants, especially, should be nicely washed, picked, dried
in a cloth, and then carefully examined, that no pieces of grit or stone may be
left amongst them. They should then be laid on a dish before the fire to become
thoroughly dry; as, if added damp to the other ingredients, cakes will be liable
to be heavy.
Eggs should be well-beaten, the whites and yolks separately, the yolks toa
thick cream, the whites until they are a stiff froth. Always stir the butter and
sugar to a cream, then add the beaten yolks, then the milk, the flavoring, then
the beaten whites, and lastly the flour. If fruit is to be used, measure and
dredge with a little sifted flour, stir in gradually and thoroughly.
Pour all in well-buttered cake-pans. While the cake is baking, care should
be taken that no cold air enters the oven, only when necessary to see that the
cake is baking properly; the oven should be an even, moderate heat, not too
cold or too hot; much depends on this for success.
Cake is often spoiled for being looked at too often when first put into the
oven. The heat should be tested before the cake is put in, which can be done
by throwing on the floor of the oven a tablespoonful of new flour. If the flour
takes fire, or assumes a dark-brown color, the temperature is too high, and the
252 CAKES.
vhite after the lapse of a few
oven must be allowed to cool; if the flour remains v
f the proper tempera-
seconds, the temperature is toolow. When the oven is 0
ture, the flour will slightly brown and look slightly scorched.
Another good way to test the heat, is to drop a few spoonfuls of the cake,
batter on a small piece of buttered letter-paper, and place it in the oven during
the finishing of the cake, so that the piece will be baked before putting in the
whole cake; if the little drop of cake-batter bakes evenly without burning
around the edge, it will be safe to put the whole cake in the oven. Then again
if the oven seems too hot, fold a thick brown paper double, and lay. on the
bottom of the oven; then after the cake has risen, put a thick brown paper over
the top, or butter well a thick white paper and lay carefully over the top.
If, after the cake is put in, it seems to bake too fast, put a brown paper
loosely over the top of the pan, care being taken that it does not touch the cake,
and do not open the door for five minutes at least; the cake should then be
quickly examined, and the door shut carefully, or the rush of cold air will cause
it to fall. Setting a small dish of hot water in the oven, will also prevent the
cake from scorching.
To ascertain when the cake is done, run a proom straw into the middle of it;
if it comes out clean and smooth, the cake will do to take out.
Where the recipe calls for baking powder, and you have none, you can use
cream tartar and soda im proportion to one level teaspoonful of soda, two
heaping teaspoonfuls of cream tartar.
When sour milk is called for in the recipe, use only soda. Cakes made with
molasses burn much more easily than those made with sugar.
Never stir cake after the butter and sugar is creamed, but beat it down from
the bottom, up, and over; this laps air into the cake-batter, and produces little
air cells, which causes the dough to puff and swell when it comes in contact
with the heat while cooking.
When making most cakes, especially sponge cake, the flour should be
added by degrees, stirred very slowly and lightly, for if stirred hard and fast it
will make it porous and tough.
Cakes should be kept in tight tin cake-cans, or earthern jars, in a cool, dry
place.
Cookies, jumbles, ginger-snaps, etc., require a quick oven; if they become
moist or soft by keeping, put again into the oven a few minutes.
To remove a cake from a tin after it is baked, so that it will not crack, break
or fall, first butter the tin well all around the sides and bottom; then cut a
piece of letter-paper to exactly fit the tin, butter that on both sides, placing
CAKES, 230
it smoothly on the bottom and sides of the tin. When the cake is baked, let it
remain in the tin until it is cold; then set it in the oven a minute, or just long
enough to warm the tin through. Remove it from the oven; turn it upside
down on your hand, tap the edge of the tin on the table and it will slip out with
ease, leaving it whole.
If a cake-pan is too shallow for holding the quantity of cake to be baked, for
fear of its being so light as to rise above the pan, that can be remedied by
thoroughly greasing a piece of thick glazed letter-paper with soft butter. Place
or fit it around the sides of the buttered tin, allowing it to reach an inch or
more above the top. If the oven heat is moderate, the butter will preserve the
paper from burning.
FROSTING OR ICING.
In the first place, the eggs should be cold, and the platter on which they are
to be beaten also cold. Allow; for the white of one egg, one small teacupful
of powdered sugar. Break the eggs and throw a small handful of the sugar on
them as soon as you begin beating; keep adding it at intervals until it is all used
up. The eggs must not be beaten until the sugar has been added in this way,
which gives a smooth, tender frosting, and one that will dry much sooner than
the old way.
Spread with a broad knife evenly over the cake, and if it seems too thin, beat
in a little more sugar. Cover the cake with two coats, the second after the first
has become dry, or nearly so. If the icing gets too dry or stiff before the last
coat is needed, it can be thinned sufficiently with a little water, enough to make
it work smoothly.
A little lemon-juice, or half a teaspoonful of tartaric acid, added to the frost-
ing while being beaten, makes it white and more frothy.
The flavors mostly used are lemon, vanilla, almond, rose, chocolate, and
orange. If you wish to ornanient with figures or flowers, make up rather more
icing, keep about one-third out until that on the cake is dried; then, with a clean,
glass syringe, apply it in such forms as you desire and dry as before; what you
keep out to ornament with may be tinted pink with cochineal, blue with indigo,
yellow with saffron or the grated rind of an orange strained through a cloth,
green with spinach juice, and brown with chocolate, purple with cochineal and
indigo. Strawberry, or currant and cranberry juices color a delicate pink.
Set the cake in a cool oven with the door open, to dry, or in a draught in an
open window.
254 CAKES.
ALMOND FROSTING.
The whites of three eggs, beaten up with three cups of fine, white sugar.
Blanch a pound of sweet almonds, pound them in a mortar with a, little sugar,
until a fine paste, then add the whites of eggs, sugar and vanilla extract. Pound
a few minutes to thoroughly mix. Cover the cake with a very thick coating of
this, set in a cool oven to dry, afterwards cover with a plain icing.
CHOCOLATE FROSTING.
The whites of four eggs, three cups of powdered sugar,
grated chocolate. Beat the whites a very little, they must not become white;
stir in the chocolate, then put in the sugar gradually, beating to mix it well.
and nearly a cup of
PLAIN CHOCOLATE ICING.
Put into a shallow pan four tablespoonfuls of scraped chocolate, and place it
where it will melt gradually, but not scorch; when melted, stir in three table-
spoonfuls of milk or cream, and one of water; mix all well together, and add
one scant teacupful of sugar; poil about five minutes, and while hot, and when
the cakes are nearly cold, spread some evenly over the surface of one of the
cakes; put a second one on top, alternating the mixture and cakes; then cover
top and sides, and set in a warm oven to harden. All who have tried recipe
after recipe, vainly hoping to find one where the chocolate sticks to the cake
and not to the fingers, will appreciate the above. In making those most palat-
able of cakes, ‘“‘ Chocolate Eclairs,”’ the recipe just given will be found very
satisfactory.
TUTTI FRUTTI ICING.
Mix with boiled icing one ounce each of chopped citron, candied cherries,
seedless raisins, candied pineapple, and blanched almonds.
SUGAR ICING.
To one pound of extra refined sugar, add one ounce of fine white starch;
pound finely together, and then sift them through gauze; then beat the whites
of three eggs to a froth. The secret of success is to beat the eggs long enough,
and always one way; add the powdered sugar by degrees, or it will spoil the
froth of the eggs. When all the sugar is stirred in, continue the whipping for
half an hour long>r, adding more sugar if the ice, is too thin. Take a little
of the icing and lay it aside for ornamenting afterward. When the cake comes
out of the oven, spread the sugar icing smoothly over it with a knife, and dry
CAKES, 255
it at once in a cool oven. For ornamenting the cake, the icing may be tinged
any color preferred. For pink, use a few drops of cochineal; for yellow a pinch
of saffron, dissolved; for green, the juice of some chopped spinach. Whichever
is chosen, let the coloring’ be first mixed with a little colorless spirit, and then
stirred into the white icing until the tint is deep enough. To ornament the cake
with it, make a cone of stiff writing paper, and squeeze the colored icing through
it, so as to form leaves, beading or letters, as the case may be. It requires nicety
and care to do it with success.
BOILED FROSTING.
To one pound of finest pulverised sugar, add three wine-glassfuls of clear
water. Let it stand until it dissolves; then boil it until it is perfectly clear and
threads from the spoon. Beat well the whites of four eggs. Pour the sugar into
the dish with the eggs, but do not mix them until the syrup is luke-warm; then
beat all well together for one half hour.
Season to your taste with vanilla, rose-water, or lemon-juice. The first coat-
ing may be put on the cake as soon as it is well mixed. Rub the cake with a
little flour before you apply the icing. _ While the first coat is drying, continue
to beat the remainder; you will not have to wait long if the cake is set in a warm
place near the fire. This is said to be a most excellent recipe for icing.
FROSTING WITHOUT EGGS.
An excellent frosting may be made without eggs or gelatine, which will keep
longer, and cut more easily, causing no breakage or crumbling, and withal is
very economical. 5
Take one cup of granulated sugar; dampen it with one-fourth of a cup of
milk, or five tablespoonfuls; place it on the fire in a suitable dish, and stir it
until it boils; then let it boil for five minutes without stirring; remove it from
the fire and set the dish in another of cold water; add flavoring. © While it is
cooling, stir or beat it constantly, and it will become a thick, creamy frosting.
GELATINE FROSTING.
Soak one teaspoonful of gelatine in one tablespoonful of cold water half an
hour, dissolve in two tablespoonfuls of hot water; add one cup of powdered sugar
and stir until smooth.
GOLDEN FROSTING.
A very delicious and handsome frosting can be made by using the yolks of
eggs instead of the whites. Proceed exactly as for ordinary frosting. It will
harden just as nicely as that does. This is particularly good for orange cake,
256 CAKES.
harmonizing with the color of the cake in a way 0 please those who love rich
coloring.
BREAD OR RAISED CAKE.
Two cupfuls of raised dough; beat into it two-thirds of a cup of butter and twe
cups of sugar creamed together, three eggs; well beaten, one even teaspoonful of
soda, dissolved in two tablespoonfuls of milk, half a nutmeg grated, one table-
a teaspoonful of cloves, one cup of raisins. Mix all well
spoonful of cinnamon,
isins last; beat all hard for
together, put in the beaten whites of eggs and ral
d pans, and let it stand half an hour to rise again
several minutes; put in buttere
Half a glass of brandy is an im-
before baking. Bake ina moderate oven.
provement, if you have it convenient.
FRUIT CAKE. (Superior.)
Three pounds dry flour, one pound sweet butter, one pound sugar, three
pounds stoned raisins, two pounds currants, three-quarters of a pound sweet
almonds blanched, one pound citron, twelve eggs, one tablespoonful allspice,
one teaspoonful cloves, two tablespoonfuls cinnamon, two nutmegs, one wine-
glass of wine, one wine-glass of brandy, one coffee-cupful molasses with the
spices in it; steep this gently twenty or thirty minutes, not boiling hot; beat the
eges very lightly; put the fruit in last, stirring it gradually, also a teaspoonful
of soda dissolved in a tablespoonful of water; the fruit should be well floured; if
necessary add flour after the fruit is in; butter a sheet of paper and lay it in the
pan. Lay in some slices of citron, then a layer of the mixture, then of citron
again, etc., till the pan is nearly full. Bake three or four hours, according to
the thickness of the loaves, in a tolerably hot oven, and with steady heat. Let
it cool in the oven gradually. Ice when cold. It improves this cake very much
to add three teaspoonfuls of baking-powder to the flour. CAKES.
These can be made with sweet milk and baking-powder, using two heaping
teaspoonfuls of the baking-powder in place of soda.
RAISED DOUGHNUTS.
Old-fashioned ‘‘raised doughnuts,”’ are seldom seen, now-a-days, but are
Make a sponge as for bread, using a pint of warm water or milk,
and a large half cupful of yeast; when the sponge is very light, add half a cupful
of butter or sweet lard, a coffee-cupful of sugar, a teaspoonful of salt and one
small teaspoonful of soda, dissolved in a little water, one tablespoonful of cinna-
stir in now two well-beaten eggs, add sifted flour
easily made.
mon, a little grated nutmeg;
until it is the consistency of biscuit-dough, knead it well, cover and let rise; then
roll the dough out into a sheet half an inch thick, cut out with a very small
biscuit-cutter, or in strips half an inch wide and three inches long, place them
on greased tins, cover them well, and let them rise before frying them. Drop
them in very hot lard. Raised cakes require longer time than cakes made with
baking-powder. Sift powdered sugar over them as fast as they are fried, while
warm. Our grandmothers put allspice into these cakes; that, however, is a
matter of taste.
BAKERS’ RAISED DOUGHNUTS.
Warm a teacupful of lard in a pint of milk; when nearly cool, add enough
flour to make a thick batter, and add a small cupful of yeast; beat it well, and
set it to rise; when light, work in gradually and carefully three cupfuls of sugar,
the whipped whites of six eggs, half a teaspoonful of soda, dissolved in a spoon-
ful of milk; one teaspoonful of salt, a teaspoonful of ground cinnamon, and half
of anutmeg grated; then work in gradually enough flour to make it stiff enough to
roll out; let it rise again, and when very light, roll it out in a sheet an inch thick;
cut into rounds; put into the centre of each round a large Sultana raisin, seeded,
and mold into perfectly round balls ; flatten a little; let them stand a few minutes
before boiling them; have plenty of lard in the pot, and when it boils drop in the
cakes; when they are a light brown, take them out with a perforated skimmer;
drain on soft white paper, and roll, while warm, in fine powdered sugar.
—Pursell’s Bakery, New York City,
CRULLERS OR WONDERS.
Three eggs, three tablespoonfuls of melted lard or butter, three tablespoon-
fuls of sugar, mix very hard with sifted flour, as hard as can be rolled, and to
be rolled very thin like pie-crust; cut in squares three inches long and two wide,
then cut several slits or lines lengthwise, to within a quarter of an inch of the
CAKES. 232
edges of the ends; run your two forefingers through every other slit; lay them
down on the board edgewise, and dent them. These are very dainty when fried.
Fry in hot lard a light brown.
GERMAN DOUGHNUTS.
One pint of milk, four eggs, one small tablespoonful of melted butter, flavor-
ing, salt to taste; first boil the milk and pour it, while hot, over a pint of flour;
beat it very smooth, and when it is cool, have ready the yolks of the eggs well-
beaten; add them to the milk and flour, beaten well into it, then add the
well-beaten whites, then lastly add the salt and as much more flour as will make
the whole into a soft dough; flour your board, turn your dough upon it, roll it
in pieces as thick as your finger and turn them in the form of a ring; cook in
plenty of boiling lard. A nice breakfast cake with coffee.
NUT CAKES (Fried.)
Beat two eggs well, add to them one ounce of sifted sugar, two ounces of
warmed butter, two tablespoonfuls of yeast, a teacupful of luke-warm milk and
a little salt. Whip all well together, then stir in by degrees one pound of flour,
and, if requisite, more milk, making thin dough. Beat it until it falls from
the spoon, then set it to rise. When it has risen, make butter or lard hot ina
frying-pan; cut from the light dough little pieces the size of a walnut, and with-
out molding or kneading, fry them pale brown. As they are done, lay them
on a napkin to absorb any of the fat.
TRIFLES.
Work one egg and a tablespoonful of sugar to as much flour as will make a
stiff paste; roll it as thin as a dollar piece, and cut it into small round or square
cakes; drop two or three at a time into the boiling lard; when they rise to the
surface and turn over they are done; take them out with a skimmer and lay
them on an inverted sieve to drain. When served for dessert or supper, put a
spoonful of jelly on each.
PUFF-BALL DOUGHNUTS.
These doughnuts, eaten fresh and warm, are a delicious breakfast dish, and
are quickly made. Three eggs, one cupful of sugar, a pint of sweet milk, salt,
nutmeg, and flour enough to permit the spoon to stand upright in the mixture;
add two heaping teaspoonfuls of baking-powder to the flour; beat all until very
light. Drop by the dessertspoonful into boiling lard. These will not absorb a
bit of fat, and are not at all rich, and consequently are the least injurious of this
kind of cakes.
GENERAL REMARKS.
‘Use the very best materials in making pastry; the shortening should be fresh,
sweet, and hard; the water cold (ice water is best), the paste rolled on a cold
board, and all handled as little as possible.
When the crust is made, it makes it much more flakey and puff much more
to put it in a dish covered with a cloth, and set in a very cold place for half an
hour, or even an hour; in summer, it could be placed in the ice box.
A great improvement is made in pie-crust by the addition of about a heaping
teaspoonful of baking-powder to a quart of flour, also brushing the paste as often
as rolled out, and the pieces of butter placed thereon, with the white of an egg,
assists it to rise in eaves or flakes. « As this is the great beauty of puff-paste, it
is as well to try this method.
If currants are to be used in pies, they should be carefully picked over, and
washed in several waters, dried in a towel, and dredged with flour before they
are suitable for use.
Raisins, and all dried fruits for pies and cakes, should be seeded, stoned, and
dredged with flour, before using.
Almonds should be blanched by pouring boiling water upon them, and then
slipping the skin off with the fingers. In pounding them, always add a little
rose or orange water, with fine sugar, to prevent their becoming oily.
Great care is requisite in heating an oven for baking pastry. If you can
hold your hand in the heated oven while you count twenty, the oven has just
the proper temperature, and it should be kept at this temperature as long as the
pastry isin; this heat will bake to a light brown, and will give the pastry a
fresh and flakey appearance. If you suffer the: heat to abate, the under crust
will become heavy and clammy, and the upper crust will fall in.
PASTRY, PIES AND: LARTLS. 285
Another good way to ascertain when the oven is heated to the proper degree
for puff-paste: put a small piece of the paste in previous to baking the whole,
and then the heat can thus be judged of.
Pie-crust can be kept a week, and the last be better than the first, if put ina
tightly covered dish, and set in the ice-chest in summer, and in a cool place in
winter, and thus you can make a fresh pie every day with little trouble.
In baking custard, pumpkin or squash pies, it is well, in order that the mix-
ture may not be absorbed by the paste, to first partly bake the paste before add-
ing it, and when stewed fruit is used the filling should be perfectly cool when
put in, or it will make the bottom crust sodden.
HOW TO MAKE A PIE.
After making the crust, take a portion of it, roll it out and fit it to a buttered
pie-plate by cutting it off evenly around the edge; gather up the scraps left from
cutting and make into another sheet for the top crust; roll it a little thinner than
the under crust; lap one half over the other and, cut three or four slits about a
quarter of an inch from the folded edge, (this prevents the steam from escaping
through the rim of the pie, and causing the juices to run out from the edges).
Now fill your pie-plate with your prepared filling, wet the top edge of the rim,
lay the upper crust across the centre of the pie, turn back the half that is lapped
over, seal the two edges together by slightly pressing down with your thumb,
then notch evenly and regularly with a three-tined fork, dipping occasionally in
flour to prevent sticking. Bake in a rather quick oven a light brown, and until
the filling boils up through the slits in the upper crust.
To prevent the juice soaking through into the crust, making it soggy, wet
the under crust with the white of an egg, just before you put in the pic mixture.
If the top of the pie is brushed over with the egg, it gives it a beautiful glaze.
FOR ICING PASTRY.
To ice pastry, which is the usual method adopted for fruit tarts and sweet
dishes nastry, put the white of an egg on a plate, and with the blade of a
es of pastry, | foxes
knife beat it to a stiff froth. When the pastry is nearly baked, brush it over
with this, and sift over some pounded sugar; put it back into the oven to set the
vlaze, and in a few minutes it will be done. Great care should be taken that
the paste does not catch or burn in the oven, which it is very liable to do after
the icing is laid on.
Or make a meringue by adding a tablespoonful of white sugar to the beaten
white of one egg. Spread over the top, and slightly brown in the oven.
Wi)
PASTRY, PIES A ND TARTS.
FINE PUFF-PASTE.
Into one quart of sifted flour, mix two teaspoonfuls of bakin e powder, and
a teaspoonful of salt; then sift again. Measure out ne teacupful u butter
and one of lard, hard and cold. Take the lard and rub into the flour until a very
Then put in just enough ice-water, say half a cupful, con-
fine, smooth paste. ; |
taining a beaten white of egg, to mix a very stiff dough. Roll it out into a
g é
thin sheet, spread with one-fourth of the butter, sprinkle over with a little fiour,
then roll up closely in a long roll, like a scroll, double the ends towards the
th another quarter of the butter.
centre, flatten and reroll, then spread again wi
Repeat this operation until the butter is used up. Put it on an earthen dish,
cover it with a cloth and set it in a cold place, in the ice-box in summer; let it
remain until cold; an hour or more before making out the crust. Tarts made
with this paste cannot be cut with a knife when fresh; they go into flakes at the
touch.
You may roll this pastry in any direction, from you, towards you, sideways,
anyway, it matters not, but you must have nice flour, 2ce-water, and very little
of it, and strength to roll it, if you would succeed.
This recipe I purchased from a colored cook on one of the Lake Michigan
steamers many years ago, and it is, without exception, the finest puff-paste I
have ever seen.
PUFF-PASTE FOR PIES.
One quart of pastry flour, one pint of butter, one tablespoonful of salt, one
of sugar, one and a quarter cupfuls of ice-water. Wash the hands with soap
and water, and dip them first in very hot, and then in cold water. Rinse a large
bow] or pan with boiling water, and then with cold. Half fill it with cold water.
Wash the butter in this, working it with the hands until it is light and waxy.
This frees it from the salt and buttermilk, and lightens it, so that the pastry is
more delicate. Shape the butter into two thin cakes, and put in a pan of ice-
water to harden. Mix the salt and sugar with the flour. With the hands, rub
one-third of the butter into the flour, Add the water, stirring with a knife.
Stir quickly and vigorously, until the paste is a smooth ball. Sprinkle the board
lightly with flour. ‘Turn the paste on this and pound quickly and lightly with
the rolling-pin. Do not break the paste. Roll from you, and to one side; or, if
easier to roll from you all the time, turn the paste around. When it is about
one-fourth of an inch thick, wipe the remaining butter, break it in bits, and
spread these on the paste. Sprinkle lightly with flour. Fold the paste, one-
third from each side, so that the edges meet. Now fold from the ends, but do
PASTRY, PIES AND TARTS. 287
not have these meet. Double the paste, pound lightly, and roll down to about
one-third of an inch in thickness. Fold as before, and roll down again. Repeat
this three times, if for pies, and six times if for vol-aw-vents, patties, tarts, etc.
Place on the ice, to harden, when it has been rolled the last time. It should be
in the ice-chest at least an hour before being used. In hot weather, if the paste
sticks when being rolled down, put it on a tin sheet, and place on ice. As soon
as it is chilled, it will roll easily. The less flour you use in rolling out the paste,
the tenderer it will be. No matter how carefully every part of the work may
be done, the paste will not be good if much flour is used.
— Maria Parloa.
SOYER’S RECIPE FOR PUFF-PASTE.
To every pound of flour allow the yolk of one egg, the juice of one lemon,
half a saltgpoonful of salt, cold water, one pound of fresh butter.
Put the flour on to the paste-board; make a hole in the centre, into which
put the yolk of the egg, the lemon-juice, and salt; mix the whole with cold
water (this should be iced in summer, if convenient) into a soft, flexible paste
with the right hand, and handle it as little as possible, then squeeze all the
buttermilk from the butter, wring it in a cloth, and roll out the paste; place the
butter on this, and fold the edges of the paste over, so as to hide it; roll it out
again to the thickness of a quarter of an inch; fold over one-third, over which
again pass the rolling-pin; then fold over the other third, thus forming a
square; place it with the ends, top, and bottom before you, shaking a little flour
both under and over, and repeat the rolls and turns twice again, as before.
Flour a baking sheet, put the paste on this, and let it remain on ice or in some
cool place for half an hour; then roll twice more, turning it as before; place it
again upon the ice for a quarter of an hour, give it two more rolls, making seven
in all, and it is ready for use when required.
RULE FOR UNDER CRUST.
A good rule for pie-crust for a pie requiring only an under crust,—as a custard
or pumpkin pie,—is: Three large tablespoonfuls of flour sifted; rubbing into it a
large tablespoonful of cold butter, or part butter and part lard, and a pinch of
salt, mixing with cold water enough to form a smooth, stiff paste, and rolled
quite thin.
PLAIN PIE-CRUST.
Two and a half cupfuls of sifted flour, one cupful of shortening, half butter
and half lard, cold; a pinch of salt, a heaping teaspoonful of baking-powder,
288 : PASTRY, PIES AND ‘TARTS.
sifted through the flour. Rub thoroughly the shortening into the flour. Mix
together with half a teacupful of cold water, or enough to form a rather stiff
dough; mix as little as possible, just enough to get a into shape to roll out; it
d very lightly. This rule is for two pies.
a little pie-crust left, do not throw it away; roll it thin, cut
Just before tea, put a spoonful of raspberry jelly
must be handle
When you have
it in small squares and bake.
ow each square,
PUFF-PASTE OF SUET.
Two cupfuls of flour, one-half teaspoonful of salt, one teaspoonful of baking-
powder, one cup of chopped suet, freed of skin, and chopped very fine, one cup-
ful of water. Place the flour, sifted with the powder, in a bowl, add suet and
water; mix into smooth, rather firm dough.
This paste is excellent for fruit puddings, and dumplings that are boiled; if it
is well made, it will be light and flaky, and the suet imperceptible. It is also
excellent for meat pies, baked or boiled. All the ingredients should be very cold
when mixing, and the suet dredged with flour after it is chopped, to prevent the
particles from adhering to each other.
POTATO CRUST.
Boil and mash a dozen medium-sized potatoes, add one good teaspoonful of
salt, two tablespoonfuls of cold butter, and half a cupful of milk or cream.
Stiffen with flour sufficient to roll out. Nice for the tops of meat pies.
TO MAKE PIE-CRUST FLAKY
In making a pie, after you have rolled out your top crust, cut it about the
right size, spread it over with butter, then shake sifted flour over the butter,
enough to cover it well. Cut a slit in the middle, place it over the top of your
pie, and fasten the edges as any pie. Now take the pie on your left hand, and a
dipper of cold water in your right hand; tip the pie slanting a little, pour over
the water sufficiently to rinse off the flour. Enough flour will stick to the
butter to fry into the crust, to give it a fine, blistered, flaky look, which many
cooks think is much better than rolling the butter into the crust.
TARTLETS:
Tarts of strawberry or any other kind of preserves are a Retails mails “dene
trimmings of puff-paste rolled a little thicker than for ordinary pies; then cut
ee with a round cutter, first dipped in hot water, to make the edges smooth,
and placed in small tart-pans, first pricking a few holes at the bottom with a
PASLIRY, PLIES AND TARTS. 2 89
fork before placing them in the oven. Bake from ten to fifteen minutes. Let
the paste cool a little; then fill it with preserve. By this manner, both the
flavor and color of the jam are preserved, which would be lost were it baked in
the oven on the paste; and, besides, so much jam is not required
PATTIES, OR SHELLS FOR TARTS.
Roll out a nice puff-paste thin; cut out with a glass or cookey-cutter, and with
a wine-glass or smaller cutter, cut out the centre of two out of three; lay the
rings thus made on the third, and bake at once. May be used for veal or oyster
patties, or filled with jelly, jam or preserves, as tarts. Or shells may be made
by lining patty-pans with paste. If the paste is light, the shells will be fine.
Filled with jelly and covered with meringue (tablespoonful of sugar to the white
©), and browned in oven, they are very nice to serve for tea.
If the cutters are dipped in hot water, the edges of the tartlets will rise much
of one eg
higher and smoother when baking.
TARTLERES.
Tartlets are nice made in this manner: Roll some good puff-paste out thin,
and cut it into two anda half inch squares; brush each square over with the
white of an egg, then fold down the corners, so that they all meet in the middle
of each piece of paste; slightly press the two pieces together, brush them over
with the egg, sift over sugar, and bake in a nice quick oven for about a quarter
of an hour. When they are done, make a little hole in the middle of the paste,
and fill it up with apricot jam, marmalade, or red-currant jelly. Pile them high
in the centre of a dish, on a napkin, and garnish with the same preserve the
tartlets are filled with.
TARTS.
Larger pans are required for tarts proper, the size of small, shallow pie-tins;
then after the paste is baked and cooled and filled with the jam or preserve, a
few stars or leaves are placed on the top, or strips of paste, criss-crossed on the
top, all of which have been previously baked on a tin by themselves.
Dried fruit, stewed until thick, makes fine tart pies, also cranberries, stewed
and well sweetened.
GREEN APPLE PIE.
Peel, core and slice tart apples enough for a pie; sprinkle over about three
tablespoonfuls of sugar, a teaspoonful of cinnamon, a small level tablespoonful
of sifted flour, two tablespoonfuls of water, a few bits of butter; stir all together
19
290 PASTRY, PIES AND TARTS,
with a spoon; put it into a pie-tin lined with pie-paste; cover with a top crust
has :
and bake about forty minutes.
The result will be a delicious, Juicy ple.
APPLE CUSTARD PIE. No. tI.
Three cupfuls of milk, four eggs, and one cupful of sugar, two cupfuls of
thick stewed apples, strained through a colander. Beat the ee ete yolks of
the eggs lightly, and mix the yolks well with the apples, flavoring with nutmeg.
Then beat into this the milk, and lastly the whites. Let the crust partly bake
before turning in this filling. To be baked with only the one crust, like all
custard pies.
APPLE CUSTARD PIE. No. 2.
Select fair sweet apples, pare and grate them, and to every teacupful of the
apple add two eggs well beaten, two tablespoonfuls of fine sugar, one of melted
butter, the grated rind and half the juice of one lemon, half a wine-glass of
brandy, and one teacupful of milk; mix all well, and pour into a deep plate lined
with paste; put a strip of the paste around the edge of the dish and bake thirty .
minutes.
APPLE CUSTARD: PIE. No.3.
Lay a crust in your plates; slice apples thin, and half fill your plates; pour
over them a custard made of four eggs and one quart of milk, sweetened and sea-
soned to your taste.
APPLE CUSTARD PIE. No. 4.
Peel sour apples and stew until soft, and not much water left in them; then
rub through a colander, beat three eggs for each pie to be baked, and put in at
the rate of one cupful of butter and one of sugar for three pies; season with
nutmeg.
IRISH APPLE PIE.
Pare and take out the cores of the apples, cutting each apple into four or
eight pieces, according to their size. Lay them neatly in a baking dish, season-
ing them with brown sugar, and any spice, such as pounded cloves and cinna-
mon, or grated lemon-peel. A little quince marmalade gives a fine flavor to the
pie. Add a little water, and cover with puff-paste. Bake for an hour.
MOCK APPLE PIE.
Ni if s . .
Crush finely, with a rolling-pin, one large Boston cracker; put it into a bowl,
and pour upon it one teacupful of cold water ; add one teacupful of fine white
PASTRY, PIES AND TARTS. 291
sugar, the juice and pulp of one lemon, half a lemon-rind grated, and a little
nutmeg; line the pie-plate with half puff-paste, pour in the mixture, cover with
the paste, and bake half an hour.
These are proportions for one pie.
t
APPLE AND PEACH MERINGUE PIE.
Stew the apples or peaches and sweeten to taste. Mash smootn and season
with nutmeg. Fill the crusts and bake until just done. Put on no top crust.
Take the whites of three eggs for each pie, and whip to a stiff froth, and sweeten
with three tablespoonfuls of powdered sugar. Flavor with rose-water or vanilla;
beat until it will stand alone; then spread it on the pie one-half to one inch thick;
set it back into. the oven until the meringue is well ‘‘set.’’ Hat cold.
COCOANUT PIE. No. 1.
One-half cup dessicated cocoanut, soaked in one cupful of milk, two eggs,
one small cupful of sugar, butter the size of an egg. This is for one small-sized
pie. Nice with a meringue on top.
COCOANUT PIE. No. 2.
Cut off the brown part of the cocoanut, grate the white part, mix it with
milk, and set it on the fire and let it boil slowly eight or ten minutes. Toa
pound of the grated cocoanut, allow a quart of milk, eight eggs, four table-
spoonfuls of sifted white sugar, a glass of wine, a small cracker, pounded fine,
two spoonfuls of melted butter, and half a nutmeg. The eggs.and sugar should
be beaten together to a froth, then the wine stirred in. Put them into the milk
and cocoanut, which should be first allowed to get quite cool; add the cracker
and nutmeg, turn the whole into deep pie-plates, with a lining and rim of puff-
paste. Bake them as soon as turned into the plates.
CHOCOLATE CUSTARD PIE. No. I.
One quarter cake of Baker’s chocolate, grated; one pint of boiling water, six
egos, one quart of milk, one-half cupful of white sugar, two teaspoonfuls of
Dissolve the chocolate in a very little milk, stir into the boiling water,
When nearly cold, beat up with this the yolks of all
Vanilla.
and boil three minutes.
the eggs and the whites of three. :
When the custard is ‘‘ set ’’—but not more than
Stir this mixture into the milk, season and
pour into shells of good paste. ;
half done—spread over it the whites whipped to a froth, with two tablespoonfuls
of sugar. You may bake these custards without paste, in a pudding-dish or
cups set in boiling water
PASTRY, PIES AND TARTS.
to
Oo
to
CHOCOLATE PIE. No. 2.
and place on the back of the stove and
e egg and some sugar in it; when
Lovers of chocolate will like this.
Put some grated chocolate into a basin
let it melt (do not add any water to it); beat on
melted, spread this on the top of a custard pie.
LEMON PIE. (Superior.)
Take a deep dish, grate into it the outside of the rind of two lemons; add to
that a cup and a half of white sugar, two heaping tablespoonfuls of unsifted
flour, or one of corn-starch; stir it well together, then add the yolks of three
well-beaten eggs, beat this thoroughly, then add the juice of the lemons, two cups
of water, and a piece of butter the size of a walnut. Set this on the fire in
another dish containing boiling water and cook it until it thickens, and will dip
up on the spoon like cold honey. Remove it from the fire, and when cooled,
pour it into a deep pie-tin, lined with pastry; bake, and when done, have ready
the whites, beaten stiff, with three small tablespoonfuls of sugar. Spread this
over the top and return to the oven to set and brown slightly. This makes a
deep, large-sized pie, and very superior. Sine
—Hbbitt House, Washington.
LEMON PIE. No. 2.
One coffee-cupful of sugar, three eggs, one cupful of water, one tablespoonful
of melted butter,'one heaping tablespoonful of flour, the juice and a little of
the rind of one lemon. Reserve the whites of the eggs, and after the pie is
baked, spread them over the top, beaten lightly, with a spoonful of sugar, and
return to the oven until it is a light brown.
This may be cooked before it is put into the crust or not, but is rather better
to cook it first in a double boiler or dish. It makes a medium-sized pie. Bake
from thirty-five to forty minutes.
LEMON PIE. No. 3.
Moisten a heaping tablespoonful of corn-starch with a little cold water, then
add a cupful of boiling water; stir over the fire till it boils and cook the corn-
starch, say two or three minutes; add a teaspoonful of butter, and a cupful of
sugar; take off the fire, and when slightly cooled, add an egg well beaten, and
the juice and grated rind of a fresh lemon. Bake withacrust. This makes one
small pie.
LEMON PIE. No. 4.
Two large, fresh lemons, grate off the rind, if not bitter reserve it for the
filling of the pie; pare off every bit of the white skin of the lemon, (as it toughens
PASTRY, PIES AND TARTS.
while cooking); then cut the lemon into very thin slices with a sharp knife, and
take out the seeds; two cupfuls of sugar, three tablespoonfuls of water, and two
of sifted flour. Put into the pie a layer of lemon, then one of sugar, then one
of the grated rind, and, lastly, of flour, and so on till the ingredients are used;
sprinkle the water over all, and cover with upper crust. Be sure to have the
under crust lap over the upper, and pinch it well, as the syrup will cook all out
if care is not taken when finishing the edge of crust. This quantity makes one
medium-sized pie.
ORANGE PIE.
Grate the rind of one and use the juice of two large oranges. Stir together a
large cupful of sugar and a heaping tablespoonful of flour; add to this the well-
beaten yolks of three eggs, two tablespoonfuls of melted butter. Reserve the
whites for frosting. Turn this\into a pie-pan lined with pie-paste, and bake in a
quick oven. When done so as to resemble a finely baked custard, spread on the
top of it the beaten whites, which must be sweetened with two tablespoonfuls
of sugar; spread evenly, and return to the oven and brown slightly.
The addition of the juice of half a lemon improves it, if convenient to have it.
BAKERS’ CUSTARD PIE.
Beat up the yolks of three eggs to a cream. Stir thoroughly a tablespoonful
of sifted flour into three tablespoonfuls of sugar; this separates the particles of
flour so that there will’ be no lumps; then add it to the beaten yolks, put in a
pinch of salt, a teaspoonful of vanilla, and a little grated nutmeg; next the
well-beaten whites of the eggs; and lastly, a pint of scalded milk (not boiled)
which has been cooled; ‘mix this in by degrees, and turn all into a deep pie-pan,
lined with puff-paste, and bake from twenty-five to thirty minutes.
I received this recipe from a celebrated cook in one of our best New York
bakeries. I inquired of him ‘‘ why it was that their custard pies had that look
of solidity and smoothness that our home-made pies have not.’’ He replied,
“The secret is the addition of this bét of flour—not that it thickens the custard
any to speak of, but prevents the custard from breaking or wheying, and gives
that smooth appearance when cut.”
CREAM PIE.
Pour a pint of cream upon one and a half cupfuls of sugar; let it stand until
the whites of three eggs have been b
orate a little nutmeg over the mixture, and bake with-
oe s c
eaten to astiff froth; add this to the cream,
and beat up thoroughly;
out an upper crust. Ifa tablespoonful of sifted flour is added to it, as the above
Custard Pie recipe, it would improve It.
5
;
294 PASTRY, PIES AND TARTS.
WHIPPED CREAM PIE.
Line a pie-plate with a rich crust, and bake quickly in a hot oven. When
done, spread with a thin layer of jelly or jam, then whip one cupful of thick
sweet cream until it is as light as possible; sweeten with powdered sugar and
flavor with vanilla; spread over the jelly or jam; set the cream where it will get
very cold before whipping.
CUSTARD PIE.
Beat together until very light the yolks of four eggs and four tablespoonfuls
of sugar, flavor with nutmeg or vanilla; then add the four beaten whites, a pinch
of salt and, lastly, a quart of sweet milk; mix well and pour into tins lined with
paste. Bake until firm.
BOSTON CREAM PIE.
Cream part.—Put on a pint of milk to boil. Break two eggs into a dish, and
add one cup of sugar and half a cup of flour previously mixed; after beating
well, stir it into the milk just as the milk commences to boil; add an ounce of
butter and keep on stirring one way until it thickens; flavor with vanilla or
lemon.
Crust part.—Three eggs, beaten separately, one cup of granulated sugar, one
and a half cups of sifted flour, one large teaspoonful of baking-powder, and two
tablespoonfuls of milk or water. Divide the batter in half and bake on two
medium-sized pie-tins. Bake in a rather quick oven to a straw color. When
done and cool, split each one in half with a sharp broad-bladed knife, and spread
half the cream between each. Serve cold.
The cake part should be flavored the same as the custard.
MOCK CREAM PIE.
Take three eggs, one pint of milk, a cupful of sugar, two tablespoonfuls of
corn-starch, or three of flour; beat the sugar, corn-starch, and yolks of the eggs
together; after the milk has come to a boil, stir in the mixture, and add a pinch
of salt and about a teaspoonful of butter. Make crust the same as any pie;
bake, then fill with the custard, grate over a little nutmeg and bake again.
Take the whites of the eggs and beat to a stiff froth with two tablespoonfuls of
sugar, spread over the top and brown in a quick oven.
FRUIT CUSTARD PIE.
Any fruit custard, such as pineapple, banana, can be readily made after the
recipe of ‘‘Apple Custard Pie.”’
PASTRY, PIES AND TARTS:
CHERRY PIE.
Line your pie-plate with good crust, fill half full with ripe cherries; sprinkle
over them about a cupful of sugar, a teaspoonful of sifted flour, dot a few bits
of butter over that. Now fill the crust full to the top. Cover with the upper
crust, and bake. , ;
This is one of the best of pies, if made correctly, and the cherries in any case
should be stoned.
CURRANT PIE. No. 1.
Make in just the same way as the Cherry Pie, unless they are somewhat
green, then they should be stewed a little
RIPE CURRANT PIE. No. 2.
One cupful of mashed ripe currants, one of sugar, two tablespoonfuls of
water, one of flour, beaten with the yolks of two eggs. Bake; frost the top
with the beaten whites of the eggs and two tablespoonfuls powdered sugar. and
brown in oven.
GREEN TOMATO PIE.
Take medium-sized tomatoes, pare, and cut out the stem end. Having your
pie-pan lined with paste made as biscuit dough, slice the tomatoes very thin,
filling the pan somewhat heaping, then grate over it a nutmeg, put in half a cup
of butter, and a medium cup of sugar, if the pan is rather deep. Sprinkle a
small handful of flour over all, pouring in half a cup of vinegar before adding
the top crust. Bake half an hour, in a moderately hot oven, serving hot. Is
good; try it.
APRICOT MERINGUE PIE.
A canned apricot meringue pie is made by cutting the apricots fine and mix-
ing them with a half cup of sugar and the beaten yolk of an egg; fill the crust
and bake. Take from the oven, let it stand for two or three minutes, cover
with a meringue made of the beaten white of an egg and one tablespoonful of
sugar. Set back in a slow oven until it turns a golden brown. The above pie
an be made into a tart without the addition of the meringue by adding criss-
cross strips of pastry when the pie is first put into the oven.
All of the above are good if made from the dried and stewed apricots instead
of the canned, and are much cheaper.
Stewed dried apricots are a delicious addition to mince-meat. They may be
use in connection with minced apples, or to the exclusion of the latter.
PASTRY, PIES AND TARTS.
HUCKLEBERRY PIE.
Put a quart of picked huckleberries into a basin, of water; take off eye
floats; take up the berries by the handful, pick out oe Ae pions and ice
berries, and put them into a dish; line a buttered pie-dish with a, pie-paste, put in
the berries half an inch deep, and to a quart of berries, put half of a teacupful of
brown sugar; dredge a teaspoonful of flour over, strew a saltspoonful of salt, and
a little nutmeg grated over; cover the pie, cut a slit in the centre, or make several
small incisions on either side of it; press the two crusts together around the edge,
trim it off neatly with a sharp knife, and bake in a quick oven for thre-equarters
of an hour.
BLACKBERRY PIE.
Pick the berries clean, rinse them in cold water, and finish as directed for
huckleberries.
MOLASSES PIE.
Two teacupfuls of molasses, one of sugar, three eggs, one tablespoonful of
melted butter, one lemon, nutmeg; beat and bake in pastry.
LEMON RAISIN PIE.
One cup of chopped raisins, seeded, the juice and grated rind of one lemon,
one cupful of cold water, one tablespoonful of flour, one cupful of sugar, two
tablespoonfuls of butter. Stir lightly together and bake with upper and under
crust.
RHUBARB PIE.
Cut the large stalks off where the leaves commence, strip off the outside
skin, then cut the stalks in pieces half an inch long; line a pie-dish with paste
rolled rather thicker than a dollar piece, put a layer of the rhubarb nearly an inch
deep; toa quart bow] of cut rhubarb put a large teacupful of sugar; strew it over
with a saltspoonful of salt and a little nutmeg: grated; shake over a little flour;
cover with a rich pie-crust, cut a slit in the centre, trim off the edge with a sharp
knife, and bake in a quick oven until the pie loosens from the dish. Rhubarb
lies made in this way are altogether superior to those made of: the fruit stewed.
RHUBARB PIE, COOKED.
Skin the stalks, cut them into small pieces, wash, and put them in a stew-pan
with no more water than what adheres to them; when cooked, mash them fine,
and put in a small piece of butter; when cool, sweeten to taste; if liked adda
little lemon-peel, cinnamon or nutmeg; line your plate with thin crust, put in
PAS DRY PIDS eAN DD.) LARMS: 207
the filling, cover with crust, and bake in a quick oven; sift sugar over it when
served.
PINEAPPLE PIE.
A grated pineapple; its weight in sugar; half its weight in butter; one cupful
of cream; five eggs; beat the butter to a creamy froth; add the sugar and yolks
of the eggs; continue beating till very light; add the cream, the pineapple grated,
and the whites of the eggs beaten to a stiff froth. Bake with an under crust.
Eat cold.
GRAPE PIE.
Pop the pulps out of the skins into one dish, and put the skins into another:
Then simmer the pulp a little over the fire to soften it; remove it and rub it
through a colander to separate it from the seeds. Then put the skins and pulp
together, and they are ready for pies or for canning or putting in jugs for
further use. Fine for pies.
DAMSON OR PLUM PIE.
Stew the damsons whole in water only sufficient to prevent their burning;
when tender, and while hot, sweeten them with sugar, and let them stand until
they become cold; then pour them into pie-dishes lined with paste, dredge flour
upon them, cover them with the same paste, wet and pinch together the edges
of the paste, cut a slit in the centre of the cover through which the vapor may
escape, and bake twenty minutes.
PEACH PIE.
Peel, stone, and slice the peaches. Line a pie-plate with crust, and lay in
your fruit, sprinkling sugar liberally over them in proportion to their sweetness.
Allow three peach kernels, chopped fine, to each pie; pour in a very little water,
and bake with an upper crust, or with cross-bars of paste across the top.
DRIED FRUIT PIES.
Wash the fruit thoroughly, soak over night in water enough to cover. In
the morning, stew slowly, until nearly done, in the same water. Sweeten to
taste. The crust, both upper and under, should be rolled thin; a thick crust to
a fruit pie is undesirable. P
RIPE BERRY PIES.
All made the game as Cherry Pie. Line your pie-tin with crust, fill half
full of berries, shake over a tablespoonful of: sifted flour, (if very juicy), and as
298 PASTRY, PIES AND TARTS.
much sugar as is necessary to sweeten sufficiently. Now ~ up ues crust to the
top; making quite full. Cover with crust, and bake about forty minutes.
Huckleberry and blackberry pies are improved by putting into them a little
ginger and cinnamon.
JELLY AND PRESERVED FRUIT PIES.
Preserved fruit requires no baking; hence, always bake the shell, and put in
the sweetmeats afterwards; you can cover with whipped cream, or bake a top
crust shell; the former is preferable for delicacy.
CRANBERRY PIE.
Take fine, sound, ripe cranberries, and with a sharp knife split each one
until you have a heaping coffee-cupful; put them in a vegetable dish or basin;
put over them one cup of white sugar, half a cup of water, a tablespoon full of
sifted flour; stir it all together and put into your crust. Cover with an upper
crust and bake slowly in a moderate oven. You will find this the true way of
making a cranberry pie.
= vs — Newport style.
CRANBERRY TART PIE.
After having washed and picked over the berries, stew them well in a little
water, just enough to cover them; when they burst open, and become soft,
sweeten them with plenty of sugar, mash them smooth (some prefer them not
mashed); line your pie-plates with thin puff-paste, fill them, and lay strips of
paste across the top. Bake ina moderateoven. Or you may rub them through
a colander to free them from the skins.
GOOSEBERRY PIE.
Can be made the same as Cranberry Tart Pie, or an upper crust can be
put on before baking. Serve with boiled custard, or a pitcher of good, sweet
cream.
STEWED PUMPKIN OR SQUASH FOR PIES.
Deep-colored pumpkins are generally the best. Cut a pumpkin or squash in
half, take out the seeds, then cut it up in thick slices, pare the outside and cut
again in small pieces. Put it into a large pot or sauce-pan, with a very little
water; let it cook slowly until tender. Now set the pot on the back of the stove,
where it will not burn, and cook slowly, stirring often until the moisture is
dried out and the pumpkin looks dark and red. It requires cooking a long time,
at least half a day, to have it dry and rich. When cool, press through a colander.
PASTRY, PIES AND TARTS.
BAKED PUMPKIN OR SQUASH FOR PIES.
Cut up in several pieces, do not pare it; place them on baking- tins and set
them in the oven; bake slowly until soft, then take them out, scrape all the
pumpkin from the shell, rub it through a colander. It will be fine and light
and free from lumps.
PUMPKIN PIE. No. 1.
For three pies: One quart of milk, three cupfuls of boiled and strained
pumpkin, one and one-half cupfuls of sugar, one-half cupful of molasses, the
yolks and whites of four eggs beaten separately, a little salt, one’ tablespoonful
each of ginger and cinnamon. Beat all together and bake with an under crust.
Boston marrow or Hubbard squash may be substituted for pumpkin, and are
much preferred by many, as possessing a less strong flavor.
PUMPKIN PIE. No. 2.
One quart of stewed pumpkin, pressed through a sieve; nine eggs, whites
and yolks beaten separately; two scant quarts of milk, one teaspoonful of mace,
one teaspoonful of cinnamon, and the same of nutmeg; one and one-half cupfuls
of white sugar, or very light brown. Beat all well together, and bake in crust
without cover.
A tablespoonful of brandy is a great improvement to pumpkin or squash pies.
PUMPKIN PIE, WITHOUT EGGS.
One quart of properly stewed pumpkin, pressed through a colander; to this
add enough good, rich milk, sufficient to moisten it enough to fill two good-sized
earthen pie-plates, a teaspoonful of salt, half a cupful of molasses, or brown
sugar, a tablespoonful of ginger, one teaspoonful of cinnamon, or nutmeg. Bake
in a moderately slow oven three-quarters of an hour.
SQUASH PIE.
One pint of boiled dry squash, one cupful of brown sugar, three eggs, two
tablespoonfuls of molasses, one tablespoonful of melted butter, one tablespoonful
of ginger, one teaspoonful of cinnamon, a pinch of salt, and one pint of milk.
This makes two pies, or one large deep one.
SWEET POTATO PIE.
One pound of steamed sweet potatoes finely mashed, two cups sugar, one cup
cream, one-half cup butter, three well-beaten eggs, flavor with lemon or nutmeg
and bake in pastry shell. Fine.
28
ee
ST LETT
ee eee
300 PASTRY, PIES AND TARTS.
COOKED MEAT FOR MINCE PIES.
In order to succeed in having good mince pie, it is quite essential to cook the
meat properly, so as to retain its juices and strength of flavor.
Select four pounds of lean beef, the neck piece is as good as any; wash it,
and put it into a kettle with just water enough to cover it; take off the scum
as it reaches the boiling point, add hot water from time to time, until it is
tender, then season with salt and pepper; take off the cover and let it boil until
almost dry, or until the juice has boiled back into the meat. When it looks as
though it was beginning to fry in its own juice, it is time to take up, and set
aside to get cold, which should be done the day before needed. Next day, when
making the mince-meat, the bones, gristle and stringy bits should be well picked
out before chopping.
MINCE PIES. No. tI.
The “Astor House,’’ some years ago, was famous for its ‘‘mince pies.”’ The
chief pastry cook at that time, by request, published the recipe. I find that
those who partake of it never fail to speak in laudable terms of the superior
excellence of this recipe, when strictly followed.
Four pounds of lean boiled beef, chopped fine, twice as much of chopped green
tart apples, one pound of chopped suet, three pounds of raisins, seeded, two
pounds of currants picked over, washed and dried, half a pound of citron, cut
up fine, one pound of brown sugar, one quart of cooking molasses, two quarts
-of sweet cider, one pint of boiled cider, one tablespoonful of salt, one tablespoon-
ful of pepper, one tablespoonful of mace, one tablespoonful of allspice, and four
tablespoonfuls of cinnamon, two grated nutmegs, one tablespoonful of cloves;
mix thoroughly and warm it on the range, until heated through. Remove from
the fire and when nearly cool, stir in a pint of good brandy, and one pint of
Madeira wine. Put into a crock, cover it tightly, and set it in a cold place
where it will not freeze, but keep perfectly cold. Will keep good all winter.
—Chef de Cuisine, Astor House, N.Y.
MINCE PIES. No. 2.
Two pounds of lean fresh beef, boiled, and when cold, chopped fine. One
pound of beef suet, cleared of strings and minced to powder. Five pounds of
apples, pared and chopped; two pounds of raisins, seeded and chopped; one
pound of Sultana raisins, washed and picked over. Two pounds of currants,
washed and carefully picked over. Three-quarters of a pound of citron cut up
fine. Two tablespoonfuls cinnamon, one of powdered nutmeg, two of mace,
PASTRY, PIES AND TARTS, 301
‘one of cloves, one of allspice, one of fine salt; two and a quarter pounds of brown
sugar, one quart brown sherry, one pint best brandy.
Mince-meat made by this recipe will keep all winter. Cover closely in a jar,
and set in a cool place.
—Common Sense in the Household.
For preserving mince-meat, look for ‘‘ Canned Mince-Meat.”’
MOCK MINCE-MEAT, WITHOUT MEAT.
One cupful of cold water, half a cupful of molasses, half a cupful of brown
‘sugar, half a cupful of cider vinegar, two-thirds of a cupful of melted butter,
‘one cupful of raisins, seeded and chopped, one egg beaten light, half a cupful of
rolled cracker-crumbs, a tablespoonful of cinnamon, a teaspoonful each of cloves,
allspice, nutmeg, salt, and black pepper.
Put the sauce-pan on the fire with the water and raisins; let them cook a
few minutes, then add the sugar and molasses, then the vinegar, then the other
ingredients; lastly, add a wine-glassful of brandy. Very fine.
FRUIT TURNOVER. (Suitable for Picnics.)
Make a nice puff-paste; roll it out the usual thickness, as for pies; then cut
it out into circular pieces about the size of a small tea saucer; pile the fruit on
half of the paste, sprinkle over some sugar, wet the edges, and turn the paste
over. Press the edges together, ornament them, and brush the turnovers over
with the white of an egg; sprinkle over sifted sugar, and bake on tins, in a brisk
oven, for about twenty minutes. Instead of putting the fruit in raw, it may be
boiled down with a little sugar first, and then enclosed in the crust; or jam of
any kind may be substituted for fresh fruit.
PLUM CUSTARD TARTLETS.
One pint of greengage plums, after being rubbed through a sieve; one large
cup of sugar, the yolks of two eggs well beaten. Whisk all together until light
and foamy; then bake in small patty-pans shells of puff-paste, a light brown.
Then fill with the plum paste, beat the two whites until stiff; add two table-
spoonfuls of powdered sugar, spread over the plum paste and set the shells into
a moderate oven for a few moments.
These are much more easily handled than pieces of pie or even pies whole,
and can be packed nicely for carrying.
LEMON TARTLETS. No.1.
Put a quart of milk into a sauce-pan over the fire. When it comes to the
boiling point, put into it the following mixture: Into a bowl put a heaping table-
302 PASTRY, PIES AND TARTS.
spoonful of flour, half a cupful of sugar, and a pinch of salt. Stir this all
together thoroughly; then add the beaten yolks of six eggs; stir this one way
nae the boiling milk, until cooked to a thick cream; remove from the fire, and
stir into it the grated rind and juice of one large lemon. Have ready baked and
hot, some puff-paste tart shells. Fill them with the custard, and cover each
with a meringue, made of the whites of the eggs, sweetened with four table-
spoonfuls of sugar. Put into the oven and bake'a light straw-color.
LEMON TARTLETS. No. 2.
Mix well together the juice and grated rind of two lemons, two cupfuls of
sugar, two eggs, and the crumbs of sponge cake; beat it all together until
smooth; put into twelve patty-pans lined with puff-paste and bake until the
crust is done.
ORANGE TARTLETS.
Take the juice of two large oranges, and the grated peel of one, three-fourths
of a cup of sugar, a tablespoonful of butter; stir in a good teaspoonful of corn-
starch into the juice of half a lemon, and add to the mixture. Beat all well.
together, and bake in tart shells without cover.
MERINGUE CUSTARD TARTLETS.
Select deep individual pie-tins; fluted tartlet pans are suitable for custard
tarts, but they should be about six inches in diameter and from two to three
inches deep. Butter the pan and line it with ordinary puff-paste, then fill it
with a custard made as follows: Stir gradually into the beaten yolks of six eggs
two tablespoonfuls of flour, a saltspoonful of salt and half a pint of cream. Stir
until free from lumps and add two tablespoonfuls of sugar; put the sauce-pan on
the range and stir until the custard coats the spoon. Do not let it boil or it will
curdle. Pour it in a bowl, add a few drops of vanilia flavoring and stir until the
custard becomes cold; fill the lined mold with this and bake in a moderate
oven. In the meantime, put the white of the eggs in a bright copper vessel and
beat thoroughly, using a baker’s wire egg-beater for this purpose. While beat-
ing, sprinkle in lightly half a pound of sugar and a dash of salt. When the paste
is quite firm, spread a thin layer of it over the tart and decorate the top with
the remainder by squeezing it through a paper funnel. Strew a little powdered
sugar over the top, return to the oven, and when a delicate yellow tinge remove
from the oven, and when cold, serve.
PASTRY,\ PIES AND TARTS: ,
BERRY TARTS.
Line small pie-tins with pie-crust, and bake. Just before ready to use, fill
the tarts with strawberries, blackberries, raspberries, or whatever berries are in
season. Sprinkle over each tart a little sugar; after adding berries add also to
each tart a tablespoonful of sweet cream. They form a delicious addition to the
breakfast table.
CREAM STRAWBERRY TARTS.
After picking over the berries carefully, arrange them in layers in a deep pie-
tin lined with puff-paste, sprinkling sugar thickly between each layer; fill the
pie-tin pretty full, pouring in a quantity of the juice; cover with a thick crust,
with a slit in the top, and bake. When the pieis baked, pour into the slit in the
top of the pie the following cream mixture: Take a small cupful of the cream
from the top of the morning’s milk, heat it until it comes to a boil, then stir into
it the whites of two eggs beaten light, also a tablespoonful of white sugar and a
teaspoonful of corn-starch wet in cold milk. Boil all together a few moments
until quite smooth; set it aside, and when cool, pour it into the pie through the
slit in the crust. Serve it cold with powdered sugar sifted over it.
Raspberry, blackberry, and whortleberry may be made the same.
GREEN GOOSEBERRY TART.
Top and tail the gooseberries. Put into a porcelain kettle with enough water
to prevent burning, and stew slowly until they break. Take them off, sweeten
weil, and set aside to cool. When cold pour into pastry shells, and bake with a
top crust of puff-paste. Brush all over with beaten egg while hot, set back in
the oven to glaze for three minutes. Hat cold.
2 —Common Sense in the Household.
COCOANUT TARTS.
Take three cocoanuts, the meats grated, the yolks of five eggs, half a cupful
of white sugar, season, a wine-glass of milk; put the butter in cold, and bake
in a nice puff-paste.
CHOCOLATE TARTS.
Four eggs, whites and yolks; one half cake of Baker’s chocolate, grated; one
tablespoonful of corn-starch, dissolved in water; three tablespoonfuls of milk,
four of white sugar, two teaspoonfuls of vanilla, one saltspoonful of salt, one-
half teaspoonful of cinnamon, one teaspoonful of butter, melted; rub the choco-
late smooth in the milk, and heat to boiling over the fire, then stir in the corn-
starch. Stir five minutes until well thickened, remove from the fire, and pour
304. PASTRY, PIES AND TARTS,
J
into a bowl. Beat all the yolks and the whites of two eggs well with the sugar,
and when the chocolate mixture is almost cold, put all together with the flavor-
ing, and stir until light. Bake in open shells of pastry. When done, cover with
a meringue made of the whites of two eggs and two tablespoonfuls of sugar
flavored with a teaspoonful of lemon-juice. Eat cold.
are nice for tea, baked in patty-pans.
ae : ; —COommon Sense in the Household.
MAIDS OF HONOR.
Take one cupful of sour milk, one of sweet milk, a tablespoonful of melted
butter, the yolk of four eggs, juice and rind of one lemon, and small cupful of
white pounded sugar. Put both kinds of milk together in a vessel, which is set
in another, and let it become sufficiently heated to set the curd, then strain off
the milk, rub the curd through a strainer, add butter to the curd, the sugar,
well-beaten egos, and lemon. Line the little pans with the richest of puff-
paste, and fill with the mixture; bake until firm in the centre, from ten to fifteen
minutes.
GERMAN FRUIT PIE.
Sift together a heaping teaspoonful of baking-powder and a pint of flour; add
a piece of butter as large as a walnut, a pinch of salt, one beaten egg, and sweet
milk enough to make a soft dough. Roll it out half an inch thick; butter a
square biscuit tin, and cover the bottom and sides with the dough; fill the pan
with quartered juicy apples, sprinkle with a little cinnamon and molasses. Bake
in rather quick oven until the crust and apples are cooked alight brown. Sprinkle
a little sugar over the top five minutes before removing from the oven.
Ripe peaches are fine, used in the same manner.
APPLE TARTS.
Pare, quarter, core and boil in half a cupful of water until quite soft, ten
large, tart apples; beat until very smooth and add the yolks of six eggs, or three
whole ones, the juice and grated outside rind of two lemons, half a cup butter,
one and a half of sugar (or more, if not; sufficiently sweet); beat all thoroughly,
line patty-pans with a puff-paste, and fill; bake five minutes in a hot oven.
Merigue.—lIf desired very nice, cover them when removed from the oven
with a meringue made of the whites of three eggs remaining, mixed with three
tablespoonfuls sugar; return to the oven and delicately brown.
CREAM TARTS.
Make a rich, brittle crust, with which cover your patty-pans, smoothing off
the edges nicely, and bake well. While these “shells”? are cooling, take one
CUSTARDS, CREAMS AND DESSERTS. 395
teacupful (more or less according to the number of tarts you want) of perfectly
sweet and fresh cream, skimmed free of milk; put this into a large bowl or other
deep dish, and with your egg-beater whip it to a thick, stiff froth; add a heap-
ing tablespoonful of fine, white sugar, with a teaspoonful (a small one) of lemon
or vanilla. ill the cold shells with this and set in a cool place till tea is ready.
OPEN JAM TARTS.
Time to bake until paste loosens from the dish. Line shallow tin dish with
puff-paste, put in the jam, roll out some of the paste, wet it lightly with the
yolk of an egg beaten with a little milk, and a tablespoonful of powdered sugar.
Cut it in very narrow strips, then lay them across the tart, lay another strip
around the edge, trim off outside, and bake in a quick oven.
CHESS CAKES.
Peel and grate one cocoanut; boil one pound of sugar fifteen minutes in two-
thirds of a pint of water; stir in the grated cocoanut and boil fifteen minutes
longer. While warm, stir in a quarter of a pound of butter; add the yolks of
seven eggs well beaten. Bake in patty-pans with rich paste. If prepared cocoa-
nut is used, take one and a half coffee-cupfuls. Fine.
Custards, Creams and Desserts.
The usual rule for custards is, eight eggs to a quart of milk; but a very good
custard can be made of six, or even less, especially with the addition of a level
tablespoonful of sifted flour, thoroughly blended in the sugar first, before adding
the other ingredients. They may be baked, boiled or steamed, either in cups or
one large dish. It improves custards to first boil the milk and then cool it before
being used; also a little salt adds to the flavor. A very small lump of butter
may also be added, if one wants something especially rich.
To make custards look and taste better, duck’s eggs should be used when
obtainable; they add very much to the flavor and richness, and so many ane not
required as of ordinary eggs, four duck’s eggs to the pint of milk making a
delicious custard. When desired extremely rich and good, cream should be sub-
stituted for the milk, and double the quantity of eggs used to those mentioned,
omitting the whites.
When making boiled custard, set the dish containing the custard into another
20
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306 CUSTARDS, CREAMS AND DESSERTS.
and larger dish, partly filled with boiling water, placed over the fire. Let the
cream or milk come almost to a boil before adding the eggs or thickening, then
stir it briskly one way every moment until smooth and well cooked; it must not
boil or it will curdle.
To bake a custard, the fire should be moderate, and the dish well buttered.
Everything in baked custard depends upon the regularly heated slow oven.
If made with nicety, it is the most delicate of all sweets; if cooked till it wheys,
it is hardly eatable.
Frozen eggs can be made quite as good as fresh ones if used as soon as thawed
soft. Drop them into boiling water, letting them remain until the water is cold.
They will be soft all through and beat up equal to those that have not been
touched with the frost.
Eggs should always be thoroughly well-beaten, separately, the yolks first,
then the sugar added, beat again, then add the beaten whites with the flavoring,
then the cooled scalded milk, The lighter the eggs are beaten, the thicker and
richer the custard.
Hggs should always be broken into a cup, the whites and yolks separated,
and they should always be strained. Breaking the eggs thus, the bad ones may
be easily rejected without spoiling the others, and so cause no waste.
A meringue, or frosting for the top, requires about a tablespoonful of fine
sugar to the beaten white of one egg; to be placed on the top after the custard
or pudding is baked; smoothed over with a broad-bladed knife dipped in cold
water, and replaced in the oven to brown slightly.
SOFT CARAMEL CUSTARD.
One quart of milk, half a cupful of sugar, six eggs, half a teaspoonful of salt.
Put the milk on to boil, reserving a cupful. Beat the eggs and add the cold milk
to them. Stir the sugar in a small frying-pan until it becomes liquid and just
begins to smoke. Stir it into the boiling milk; then add the beaten eggs and
cold milk, and stir constantly until the mixture begins to thicken. Set away to
cool. Serve in glasses.
BAKED CUSTARD.
Beat five fresh eges, the whites and yolks separately, the yolks with half a
cup of sugar, the whites to a stiff froth; then stir them gradually into a quart of
sweet, rich milk, previously boiled and cooled; flavor with extract of lemon or
vanilla, and half a teaspoonful of galt. Rub butter over the bottom and sides
of a baking-dish or tin basin; pour in the custard, grate a little nutmeg over,
CUSTARDS, CREAMS AND. DESSERT. S. 307
and bake in a quick oven. It is better to get the dish in a shallow pan of hot
water, reaching nearly to the top, the water to be kept boiling until the custard
is baked; three-quarters of an hour is generally enough. Run a teaspoon handle
into the middle of it; if it comes out clean it is baked sufficiently.
CUP CUSTARD.
Six eggs, half a cupful of sugar, one quart of new milk. Beat the eges, and the
sugar and milk, and any extract or flavoring you like. Fill your custard cups,
sift a little nutmeg or cinnamon over the tops, set them in a moderate oven in a
shallow pan half filled with hot water. In about twenty minutes try them
with the handle of a teaspoon to see if they are firm. Judgment and great care
are needed to attain skill in baking custard; for if left in the oven a minute too
long. or if the fire is too hot, the milk will certainly whey.
Serve cold, with fresh fruit sugared and placed on top of each. Strawberries,
peaches or raspberries, as preferred.
BOILED CUSTARD.
Beat seven eggs very light, omitting the whites of two; mix them gradually
with a quart of milk and half a cupful of sugar; boil in a dish set into another
of boiling water; add flavoring. As soon as it comes to the boiling point, remove
it or it will be liable to curdle and become lumpy. Whip the whites of the two
eggs that remain, adding two heaping tablespoonfuls of sugar. When the cus-
tard is cold, heap this on top; if in cups put on a strawberry, or a bit of red jelly
oneach. Set in a cold place till wanted.
—Common Sense in the Household.
BOILED CUSTARD, OR MOCK CREAM.
Take two even tablespoonfuls of corn-starch, one quart of milk, three eggs,
half a teaspoonful of salt and a small piece of butter; heat the milk to nearly
boiling, and add the starch, previously dissolved in a little cold milk; then add
the eggs, well beaten, with four tablespoonfuls of powdered sugar; let it boil up
once or twice, stirring it briskly, and itis done. Flavor with lemon, or vanilla,
or raspberry, or to suit your taste.
A good substitute for ice cream, served very cold.
FRENCH CUSTARD.
One quart of milk, eight eggs, sugar and cinnamon to taste; rane the
eges, beat the yolks until thick, to which add the milk, a little vanilla, and
sweeten to taste; put it into a pan or farina kettle, place it over a slow fire and
.
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308 CUSTARDS, CREAMS AND DESSERTS.
all the time until it becomes custard; then pour it into a pudding-dish
the whites until stiff and dry; have ready a pan of boiling
cover and place them where the
stir it
to get cold; whisk
water, on the top of which place the whites;
water will keep sufficiently hot to cause a steam to pass through and cook them,
place in a dish (suitable for the table) a layer of custard and white alternately;
on each layer of custard grate a little nutmeg with a teaspoonful of wine; reserve
a layer of white for the cover, over which grate nutmeg; then send to table, and
eat cold.
GERMAN CUSTARD.
Add to a pint of good, rich, boiled custard an ounce of sweet almonds,
blanched, roasted, and pounded to a paste, and half an ounce of pine-nuts or
peanuts, blanched, roasted and pounded; also a small quantity of candied citron
cut into the thinnest possible slips; cook the custard as usual, and set it on the
ice for some hours before using.
APPLE CUSTARD.
Pare, core and quarter a dozen large juicy pippins. Stew among them the:
yellow peel of a large lemon grated very fine; and stew them till tender in a
very small portion of water. When done, mash them smooth with the back of
a spoon (you must have a pint and a half of the stewed apple); mix a half-
cupful of sugar with them, and set them away till cold. Beat six eggs very
light, and stir them gradually into a quart of rich milk, alternately with the
stewed apple. Put the mixture into cups, or into a deep dish, and bake it about
twenty minutes. Send it to table cold, with nutmeg grated over the top.
ALMOND CUSTARD. No. tf.
Scald and blanch half a pound of shelled sweet almonds, and three ounces of
bitter almonds, throwing them, as you do them, intoalarge bowl of cold water.
Then pound them, one at a time, into a paste, adding a few drops of wine or
rose-water to them. Beat eight eggs very light, with two-thirds of a cup of
sugar, then mix altogether with a quart of rich milk, or part milk and part
cream; put the mixture into a sauce-pan and set it over the fire. Stir it one
way until it begins to thicken, but not till it curdles; remove from the fire, and
when it is cooled, put in a glass dish. Having reserved part of the whites of
the eggs, beat them to a stiff froth, season with three tablespoonfuls of sugar,
and a teaspoonful of lemon extract; spread over the top of the custard. Serve
cold.
CUSTARDS, CREAMS AND DESSERTS.
ALMOND CUSTARD. No. 2.
Blanch a quarter of a pound of sweet almonds, pound them as in No. 1 above,
with six ounces of fine white sugar, and mix them well with the yolks of four
eggs; then dissolve one ounce of patent gelatine in one quart of boiling milk,
into it the other mixture; stir the whole over
the fire until it thickens and is smooth; then pour it into your mold, and keep
it upon ice, or in a cool place, until wanted; when ready to serve, dip the
mold into warm water, rub it witha cloth, and turn out the cream carefully
upon your dish.
strain it through a sieve, and pour
SNOWBALL CUSTARD.
Soak half a package of Coxe’s gelatine in a teacupful of cold water one hour,
to which add a pint of boiling water, stir it until the gelatine is thoroughly dis-
solved. Then beat the whites of four eggs to a stiff froth, put two teacupfuls
of sugar in the gelatine water first, then the beaten whites of ege, and one tea-
spoonful of vanilla extract, or the grated rind and the juice of a lemon. Whip
it some time until it is all quite stiff and cold. Dip some teacups or wine-glasses
in cold water and fill them; set in a cold place.
In the meantime, make a boiled custard of the yolks of three of the eges,
with half of a cupful of sugar, and a pint of milk; flavor with vanilla extract.
Now after the meringue in the cups has stood four or five hours, turn them out
of the molds, place them in a glass dish, and pour this custard around the base,
BAKED COCOANUT CUSTARD.
Grate as much cocoanut as will weigh a pound, Mix half a pound of pow-
dered white sugar with the milk of the cocoanut, or with a pint of cream, add-
ing two tablespoonfuls of rose water. Then stir in gradually a pint of rich mill.
Beat to a'stiff froth the whites of eight eggs, and stir them into the milk and
sugar, a little at a time, alternately with the grated cocoanut; add a teaspoonful
of powdered nutmeg and cinnamon. Then put the mixture into cups, and bake
them twenty minutes in a moderate oven, set in a pan haif filled with boiling
water. When cold, grate loaf sugar over them.
WHIPPED CREAM. No. tI.
To the whites of three eggs beaten to a stiff froth, add a pint of thick, sweet
cream (previously set where it is very cold), and four tablespoonfuls of sweet
Wine, with three of fine white sugar, and a teaspoonful of the extract of lemon
or vanilla. Mix all the ingredients together on a broad platter or pan, and whip
it to a standing froth; as the froth rises, take it off lightly with a spoon, and lay
310 CUSTARDS, CREAMS AND DESSERTS.
it on an inverted sieve with a dish under it to catch what will drain through;
and what drains through can be beaten over again.
Serve in a glass dish with jelly or jam, and sliced sponge cake. ‘This
should be whipped in a cool place, and set in the ice-box.
WHIPPED CREAM. No. 2.
Three coffee-cupfuls of good thick sweet cream, half of a cup of powdered
sugar, three teaspoonfuls of vanilla; whip it to a stiff froth. Dissolve three-
fourths of an ounce of best gelatine in a teacup of hot water, and when cool
pour it in the cream and stir it gently from the bottom upward, cutting the
cream into it, until it thickens. The dish which contains the cream should
be set in another dish containing ice water, or cracked ice. When finished, pour
in molds and set on ice or in a very cold place.
SPANISH CREAM.
Take one quart of milk and soak half a box of gelatine in it for an hour;
place it. on the fire and stir often. Beat the yolks of three eggs very light with
a cupful of sugar, stir into the scalding milk, and heat until it begins to thicken,
(it should not boil, or it will curdle); remove from the fire, and strain through
thin muslin or tarletan, and when nearly cold, flavor with vanilla or lemon; then
wet a dish or mold in cold water and set aside to stiffen.
BAVARIAN CREAM.
One quart of sweet cream, the yolks of four eggs, beaten together with a
cupful of sugar. Dissolve half an ounce of gelatine or isinglass in half a teacup-
ful of warm water; when it is dissolved, stir in a pint of boiling hot cream; add
the beaten yolks and sugar; cook all together until it begins to thicken, then
remove from the fire and add the other pint of cold cream, whipped to a stiff
froth; adding a little at a time, and beating hard. Season with vanilla or lemon.
Whip the whites of the eggs for the top. Dip the mold in cold water before
filling; set it in a cold place. To this could be added almonds, pounded; grated
chocolate, peaches, pineapples, strawberries, raspberries or any seasonable fruit.
STRAWBERRY BAVARIAN CREAM.
Pick off the hulls of a box of strawberries, bruise them in a basin with a cup
of powdered sugar; rub this through a sieve, and mix with it a pint of whipped
cream and one ounce and a half of clarified isinglass or gelatine; pour the cream
into a mold, previously oiled. Set it in rough ice, and when it has become firm
turn out on a dish
Raspberries or currants may be substituted for strawberries.
CUSTARDS, CREAMS AND DESSERTS.
GOLDEN CREAM.
Boil a quart of milk; when boiling, stir into it the well-beaten yolks of six
eggs; add six tablespoonfuls of sugar and one tablespoonful of sifted flour,
which have been well-beaten together; when boiled, turn it into a dish, and pour
over it the whites beaten to a stiff froth, mixing with them six tablespoonfuls
of powdered sugar. Set all in the oven, and brown slightly. Flavor the top
with vanilla, and the bottom with lemon. Serve cold.
CHOCOLATE CREAM. No. tr.
Three ounces of grated chocolate, one-quarter pound of sugar, one and one-
half pints of cream, one and one-half ounces of clarified isinglass, or gelatine, the
yolks of six eggs.
Beat the yolks of the eggs well; put them into a basin with the grated choco-
late, the sugar, and one pint of the cream; stir these ingredients well together,
pour them into a basin, and set this basin in a sauce-pan of boiling water; stir
it one way until the mixture thickens, but do not allow it to boul, or it will
curdle. Strain the cream through a sieve into a basin, stir in the isinglass and
the other one-half pint of cream, which should be well whipped; mix all well
together, and pour it into a mold which has been previously oiled with the
purest salad-oil, and, if at hand, set it in ice until wanted for table.
CHOCOLATE CREAM OR CUSTARD. No. 2.
Take one quart of milk, and when nearly boiling stir in two ounces of grated
chocolate; let it warm on the fire for a few moments, and then remove and cool;
beat the yolks of eight eggs and two whites with eight tablespoonfuls of sugar,
then pour the milk over them; flavor and bake as any custard, either in cups or
a large dish. Make a meringue of the remaining whites.
LEMON CREAM. No.1.
One pint of cream, the yolks of two eggs, one quarter of a pound of white
sugar, one large lemon, one ounce isinglass or gelatine.
Put the cream into a lined sauce-pan, with the sugar, lemon-peel, and isin-
glass, and simmer these over a gentle fire for about ten minutes, stirring them
all the time. Strain the cream into a basin add the yolks of eggs, which should
be well-beaten, and put the basin into a sauce-pan of bonne water; stir the mix-
ture one way until it thickens, but do not allow zz to pad; ute it piace fire, and
keep stirring it until nearly cold. Strain the Se juice —- a basin, gradual
pour on it the cream, and stir 7 well until the juice is well mixed with it. Have
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CUSTARDS, CREAMS AND DESSERTS.
312
ready a well-oiled mold, pour the cream into it, and let it remain until perfectly
set. When required for table, loosen the edges with a small blunt knife, put a
‘dish on the top of the mold, turn it over quickly, and the cream should easily
slip away.
LEMON CREAM. No. 2.
Pare into one quart of boiling water the peels of four large lemons, the yellow
outside only; let it stand for four hours; then take them out and add to the
water the juice of the four lemons, and one cupful of white, fine sugar. Beat
the yolks of ten eggs, and mix all together; strain it through a piece of lawn or
lace into a porcelain lined stew-pan; set it over a slow fire; stir it one way until
it is as thick as good cream, but do not let ct boil; then take it from the fire,
-and when cool, serve in custard cups.
LEMON CREAM. No. 3.
Peel three lemons, and squeeze out the juice into one quart of milk. Add
‘ the peel; cut in pieces and cover the mixture for a few hours; then add six eggs,
well-beaten, and one pint of water, well-sweetened. Strain and simmer over a
gentle fire till it thickens; do not let tt boil. Serve very cold.
ORANGE CREAM.
Whip a pint of cream so long that there will be but one-half the quantity left
when skimmed off. Soak in half a cupful of cold water a half package of gela-
tine, and then grate over it the rind of two oranges. Strain the juice of six
oranges, and add to it a cupful of sugar; now put the half pint of unwhipped
cream into a double boiler; pour into it the well-beaten yolks of six eggs, stirring
until it begins to thicken, then add the gelatine. Remove from the fire, let it
stand for two minutes and add the orange juice and sugar; beat all together until
about the consistency of soft custard, and add the whipped cream. Mix well,
and turn into moulds to harden. To be served with sweetened cream. Fine.
SOLID CREAM.
Four tablespoonfuls of pounded sugar, one quart of cream, two tablespoonfuls
wf brandy, the juice of one large lemon.
Strain the lemon-juice over the sugar, and add the brandy, then stir in the
cream, put the mixture into a pitcher and continue pouring from one pitcher to
another, until it is quite thick, or it may be whisked until the desired con-
‘sistency is obtained. It should be served in jelly-glasses.
CUSTARDS, CREAMS AND DESSERTS.
BANANA CREAM.
the bananas, mash them with an iron or wooden spoon; allow
equal quantities of bananas and sweet cream ; to one quart of the mixture, allow
one-quarter of a pound of sugar. Beat them all together until the cream is light.
After peeling
TAPIOCA CREAM CUSTARD.
Soak three heaping tablespoonfuls of tapioca in a teacupful of water over
night. Place over the fire a quart of milk; let it come to a boil, then stir in the
tapioca; a good pinch of salt; stir until it thickens; then add a cupful of sugar,
and the beaten yolks of three eggs. Stir it quickly and pour it into a dish and
stir gently into the mixture the whites beaten stiff, the flavoring, and set it on
ice, or in an ice-chest.
PEACH CREAM. No. 1.
Mash very smooth two cupfuls of canned peaches, rub them through a sieve,
and cook for three minutes in a syrup made by boiling together one cupful of
sugar, and stirring all the time. Place the pan containing the syrup and peaches
into another of boiling water and add one-half packet of gelatine, prepared the
same as in previous recipes, and stir for five minutes to thoroughly dissolve the
gelatine; then take it from the fire, place in a pan of ice-water, beat until nearly
cool, and then add the well-frothed whites of six eggs. Beat this whole mix-
ture until it commences to harden. Then pour into a mould, set away to cool,
and serve with cream and sugar. It should be placed on the ice to cool for two
or three hours before serving.
PEACH CREAM. No. 2.
A quart of fine peacnes, pare and stone the fruit and cut in quarters. Beat
the whites of three eggs with a half cupful of powdered sugar until it is stiff
enough to cut with a knife. Take the yolks and mix with half a cupful of
granulated sugar and a pint of milk. Put the peaches into the eee ier place
in a pudding-dish and bake until almost firm; then put in the whites, mixing all
thoroughly again, and bake a light brown. Hat ice-cold. .
ITALIAN CREAM.
Put two pints of cream into two bowls; with one bowl mix six ounces oF
powdered loaf sugar, the juice of two large lemons and two glassfuls of vite
wine: then add the other pint of cream, and stir the whole very hard; boil two
“ounces of isinglass or gelatine with four small teacupfuls of water till reduced to
314 CUSTARDS, CREAMS AND DESSERTS.
one-half; then stir the mixture lukewarm into the other ingredients; put them
in a glass dish to congeal.
SNOW CREAM.
Heat a quart of thick, sweet cream; when ready to boil, stir into it quickly
three tablespoonfuls of corn-starch flour, blended with some cold cream; sweeten
to taste, and allow it to boil, gently, stirring for two or three minutes; add
quickly the whites of six eggs, beaten to a stiff froth; do not allow it to boil up
more than once after adding the egg; flavor with lemon, vanilla, bitter almond
or grated lemon peel; lay the snow thus formed quickly in rocky heaps on silver
or glass dishes, or in shapes. Iced, it will turn out well.
If the recipe is closely followed, any family may enjoy it at a trifling expense,
and it is really worthy the table of an epicure. It can be made the day before
it is to be eaten; kept cold.
MOCK ICE.
Take about three tablespoonfuls of some good preserve; rub it through a sieve
with as much cream as will fill a quart mould; dissolve three-quarters of an
ounce of isinglass or gelatine in half a pint of water; when almost cold, mix it
well with the cream; put it into a mold; set it inacool place, and turn out
next day.
PEACH MERINGUE.
Pare and quarter (removing stones) a quart of sound, ripe peaches; place them
all in a dish that it will not injure to set in the oven, and yet be suitable to place
on the table. , Sprinkle the peaches with sugar, and cover them well with the
beaten whites of three eggs. Stand the dish in the oven, until the eggs have
become a delicate brown, then remove, and, when cool enough, set the dish on
ice, or in a very cool place. Take the yolks of the eggs, add to them a pint of
milk, sweeten and flavor, and boil same in a custard kettle, being careful to keep
the eggs from curdling. When cool, pour into a glass pitcher and serve with
the meringue when ready to use.
APPLE FLOAT.
One dozen apples, pared and cored, one pound and a half of sugar. Put the
apples on with water enough to cover them, and let them stew until they look
as if they would break; then take them out and put the sugar into the same
water;: let the syrup come to a boil; put in the apples, and let them stew until
done through and clear; then take them out, slice into the syrup one large
lemon, and add an ounce of gelatine dissolved in a pint of cold water. Let the
CUSTARDS, CREAMS AND DESSERTS. 315
whole mix well and come to a boil; then pour upon the apples. The syrup will
congeal. It is to be eaten cold with cream.
Or you may change the dish by making a soft custard with the yolk of four
eggs, three tablespoonfuls of powdered sugar, and a scant quart of milk. When
cold, spread it over the apples. Whip the whites of the eggs, flavor with lemon,
and place on the custard. Color in the oven.
SYLLABUB. :
One quart of rich milk or cream, a cupful of wine, half a cupful of sugar;
put the sugar and wine into a bowl, and the milk lukewarm in a separate vessel.
When the sugar is dissolved in the wine, pour the milk in, holding it high; pour
it back and forth until it is frothy. Grate nutmeg over it.
CREAM FOR FRUIT.
This recipe is an excellent substitute for pure cream, to be eaten on fresh
berries and fruit.
One cupful of sweet milk; heat it until boiling, Beat together the whites
of two eggs, a tablespoonful of white sugar, and a piece of butter the size of a
nutmeg, Now add half a cupful of cold milk and a teaspoonful of corn-starch;
stir well together until very light and smooth, then add it to the boiling milk;
cook it until it thickens; it must not boil. Set it aside to cool. It should be of
the consistence of real fresh cream. Serve in a creamer.
STRAWBERRY SPONGE.
One quart of strawberries, half a package of gelatine, one cupful and a half
of water, one cupful of sugar, the juice of a lemon, the whites of four eges,
Soak the gelatine for two hours in half a cupful of the water. Mash the straw-
berries, and add half the sugar to them. Boil the remainder of the sugar and
the water gently twenty minutes. Rub the strawberries through asieve. Add the
gelatine to the boiling syrup and take from the fire immediately; then add the
strawberries. Place in a pan of ice water, and beat five minutes. Add the
whites of eggs, and beat until the mixture begins to thicken. Pour in the molds
and set away to harden. Serve with sugar and cream. Raspberry and black-
berry sponges are made in the same way.
LEMON SPONGE.
Lemon sponge is made from the juice of four lemons, four eggs, a cupful of
sugar, half a package of gelatine, and one pint of water. Strain lemon juice on
a L=) .
ix wit re ler of the water,
the sugar; beat the yolks of the eggs, and mix with the remainder of the wate
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316 CUSTARDS, CREAMS AND DESSERTS.
having used a half, cupful of the pint in which to soak the gelatine. Add the
sugar and lemon to this and cook until it begins to thicken, then add the gela-
tine. Strain this into a basin, which place in a pan of water to cool. Beat witha
whisk until it has cooled but not hardened; now add the white of the eggs until
it begins to thicken, turn into a mold and set to harden.
Remember, the sponge hardens very rapidly when it commences to cool, so
have your molds all ready. Serve with powdered sugar and cream.
APPLE SNOW.
Stew some fine-flavored sour apples tender, sweeten to taste, strain them
through a fine wire sieve, and break into one pint of strained apples the white
of an egg; whisk the apple and egg very briskly till quite stiff, and it will be as
white as snow; eaten with a nice boiled custard it makes a very desirable
dessert. More eggs may be used, if liked.
QUINCE SNOW.
Quarter five fair-looking quinces, and boil them till they are tender in water,
then peel them and push them through a coarse sieve. ‘Sweeten to the taste
and add the whites of three or four eggs. Then with an egg-whisk beat all to
a stiff froth and pile with a spoon upon a glass dish and set away in the ice-box,
unless it is to be served immediately.
ORANGE TRIFLE.
Take the thin parings from the outside of a dozen oranges and put to steep
in a wide-mouthed bottle; cover it with good cognac, and let it stand twenty-
four hours; skin and seed the oranges, and reduce toa pulp; press this through a
sieve, sugar to taste, arrange in a dish, and heap with whipped cream flavored
with the orange brandy; ice two hours before serving.
LEMON TRIFLE.
The juice of two lemons and grated peel of one, one pint of cream, well-
sweetened and whipped stiff, one cupful of sherry, a little nutmeg. Let sugar,
lemon-juice, and peel lie together two hours before you add wine and nutmeg.
Strain through double tarlatan, and whip gradually into the frothed cream. Serve
very soon heaped in small glasses. Nice with cake.
FRUIT TRIFLE.
Whites of four eggs beaten to a stiff froth, two tablespoonfuls each of sugar,
currant jelly and raspberry jam. Haten with sponge cakes, it is a delicious
dessert.
CUSTARDS, CREAMS AND DESSERTS,
GRAPE TRIFLE.
Pulp through a sieve two pounds of ripe grapes, enough to keep back the
stones, add sugar to taste. Put intoa trifle dish, and cover with whipped cream,
nicely flavored. Serve very cold.
APPLE TRIFLE.
Peel, core and quarter some good tart apples of nice flavor, and stew them
with a strip of orange and a strip of quince-peel, sufficient water to cover the
bottom of the stew-pan, and sugar in the proportion of half a pound to one
pound of fruit; when cooked, press the pulp through a sieve; and when cold,
dish, and cover with one pint of whipped cream, flavored with lemon-peel.
Quinces prepared in the same manner are equally as good.
PEACH TRIFLE.
Select perfect, fresh peaches, peel and core and cut in quarters; they should
be well sugared, arranged ina trifle dish with a few of their own blanched kernels
among them, then heaped with whipped cream as above; the cream should not
be flavored; this trifle should be set on the ice for at least an hour before serv-
ing; home-made sponge cakes should be served with it.
GOOSEBERRY TRIFLE.
One quart of gooseberries, sugar to taste, one pint of custard, a plateful of
whipped cream.
Put the gooseberries into a jar, with sufficient moist sugar to sweeten them,
and boil them until reduced to a pulp. Put this pulp at the bottom of a trifle
dish; pour over it a pint of custard, and, when cold, cover with whipped cream.
The cream should be whipped the day before it is wanted for table, as it will
so much firmer and more solid. This dish may be garnished as fancy
dictates
LEMON HONEY.
One coffee-cupful of white sugar, the grated rind and juice of one large
lemon, the yolk of three eggs, aaa the white of one, a tablespoonful of butter.
Put into a basin the sugar and butter, set it in a dish of boiling. water over the
fire; ee ile ee is melting, beat up the eggs, and add to them the grated rind
from t the imei of the lemon; then add this to the sugar and butter, cooking
and stirring it until it is thick and clear like honey.
This will keep for some days, put into a tight preserve jar, and is nice for
flavoring pies, etc.
318 CUSTARDS, CREAMS AND DESSERTS.
FLOATING ISLANDS.
Beat the yolks of five eggs and the whites of two very lights sweeten with
five tablespoonfuls of sugar and flavor to taste; stir them into a quart of scalded
milk and cook it until it thickens. When cool, pour it into a glass dish. Now
whip the whites of the three remaining eggs to a stiff froth; adding three table-
Pour this froth over a shallow dish
spoonfuls of sugar, and a little flavoring.
of boiling water; the steam passing through it cooks it; when sufficiently cooked,
take a tablespoon and drop spoonfuls of this over the top of the custard, far
enough apart so that the ‘‘little white islands”’ will not touch each other. By
dropping a teaspoonful of bright jelly on the top or centre of each island, is pro-
duced a pleasing effect; also by filling wine-glasses and arranging them around
a standard adds much to the appearance of the table.
FLOATING ISLAND.
One quart of milk, five eggs, and five tablespoonfuls of sugar. Scald the
milk, then add the beaten yolks and one of the whites together with the sugar.
First stir into them a little of the scalded milk to prevent curdling, then all of
the milk. Cook it the proper thickness; remove from the fire, and when cool,
flavor; then pour it into a glass dish and let it become very cold. Before it is
served, beat up the remaining four whites of the eggs to a stzf froth, and beat
into them three tablespoonfuls of sugar and two tablespoonfuls of currant jelly.
Dip this over the top of the custard.
TAPIOCA BLANC MANGE.
Half a pound of tapioca, soaked an hour in one pint of milk, and boiled till
tender; adda pinch of salt, sweeten to taste, and put into a mold; when cold,
turn it out, and serve with strawberry or raspberry jam around it anda little
cream. Flavor with lemon or vanilla.
BLANC MANGE. No. 1.
In one teacupful of water boil until dissolved one ounce of clarified isinglass,
or of patent gelatine, (which is better); stir it continually while boiling, Then
squeeze the juice of a lemon upon a cupful of fine, white sugar; stir the sugar
into a quart of rich cream, and half a pint of Madeira or Sherry wine; when it
is well mixed, add the dissolved isinglass or gelatine, stir all well together, pour
it into molds previously wet with cold water; set the molds upon ice, let them
stand until their contents are hard and cold, then serve with sugar and cream or
custard sauce.
CUSTARDS, CREAMS AND DESSERTS. 319
BLANC MANGE. No. 2.
Dissolve two ounces of patent gelatine in cold water; when it is dissolved,
stir it into two quarts of rich milk, with a teacupful of fine white sugar; season
it to your taste with lemon, or vanilla, or peach water; place it over the fire and
boil it, stirring it continually; let it boil five minutes; then strain it through a
cloth, pour it into molds previously wet with cold water, and salt; let it stand
on ice, or in any cool place, until it becomes hard and cold; turn it out carefully
upon dishes and serve; or, half fill your mold; when this has set, cover with
cherries, peaches in halves, strawberries or sliced bananas, and add the re-
mainder.
CHOCOLATE BLANC MANGE.
Half a box of gelatine soaked in a cupful of water for an hour, half a cupful
of grated chocolate, rubbed smooth in a little milk. Boil two cupfuls of milk,
then add the gelatine and chocolate, and one cupful of sugar; boil all together
eight or ten minutes. Remove from the fire, and when nearly cold beat into
this the whipped whites of three eggs, flavored with vanilla. Should be served
cold with custard made of the yolks, or sugar and cream. Set the molds in a
cold place.
CORN-STARCH BLANC MANGE.
Take one quart of sweet milk, and put one pint upon the stove to heat; in the
other pint mix four heaping tablespoonfuls of corn-starch and half a cupful of
sugar; when the milk is hot, pour in the cold milk with the corn-starch and
sugar thoroughly mixed in it, and stir all together until there are no lumps and
it is thick; flavor with lemon; take from the stove, and add the whites of three
eggs beaten to a stiff froth.
A Custard for the above.—One pint of milk boiled with a little salt in it;
beat the yolks of three eggs with half a cupful of sugar, and add to the boiling
milk; stir well, but do not let it boil until the eggs are put in; flavor to taste.
FRUIT BLANC MANGE.
Stew nice, fresh fruit (cherries, 1 raspberries, and strawberries being the best),
or canned ones will do; strain off the juice, and sweeten to taste; place it over
the fire in a double kettle until it boils; while boiling, stir in corn-starch wet
with a little cold water, allowing two tablespoonfuls of corn-starch to each pint
e stirring until sufficiently cooked; then pour into molds wet in
of juice; continu
Served with cream and sugar.
cold water, and set away to cool.
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CUSTARDS, CREAMS AND DESSERTS.
ORANGE CHARLOTTE.
For two molds of medium size, soak half a box of gelatine in half a cupful
of water for two hours. Add one and a half cupful of boiling water, and strain.
Then add two cupfuls of sugar, one of orange juice and pulp, and the juice of
one lemon. Stir until the mixture begins to cool, or about five minutes; then
add the whites of six eggs, beaten to a stiff froth. Beat the whole until so stiff
that it will only just pour into molds lined with sections of orange. Set away
to cool.
STRAWBERRY CHARLOTTE.
Make a boiled custard of one quart of milk, the yolks of six eggs, and three-
quarters of a cupful of sugar; flavor to taste. Line a glass fruit dish with slices
of sponge cake, dipped in sweet cream; lay upon this ripe strawberries sweetened
to taste; then a layer of cake and strawberries as before. When the custard is
cold, pour over the whole. Now beat the whites of the eggs to a stiff froth, add
a tablespoonful of sugar to each egg, and put over the top. Decorate the top
with the largest berries saved out at the commencement.
Raspberry Charlotte may be made the same way.
CHARLOTTE RUSSE. (Fine.)
Whip one quart of rich cream to a stiff froth, and drain well on a nice sieve.
To one scant pint of milk add six eggs beaten very light; make very sweet;
flavor high with vanilla. Cook over hot water till it is a thick custard. Soak
one full ounce of Cox’s gelatine in a very little water, and warm over hot water.
When the custard is very cold, beat in lightly the gelatine and the whipped
cream. line the bottom of your mold with buttered paper, the side with
sponge cake or lady-fingers fastened together with the white of an egg, Hill
with the cream, put in a cold place, or in summer on ice. To turn out, dip the
mold for a moment in hot water. In draining the whipped cream, all that drips
through can be re-whipped.
CHARLOTTE RUSSE.
Cut stale sponge cake into slices about half an inch thick and line three molds
with them, leaving a space of half an inch between each slice; set the molds
where they will not be disturbed until the filling is ready. Take a deep tin pan
and fill about one-third full of either snow or pounded ice, and into this set
another pan that will hold at least four quarts. Into a deep bowl or pail (a whip
churn is better) put one and a half pints of cream (if the cream is very thick take
CUSTARDS, CREAMS AND DESSERTS. 321
one pint of cream and a half pint of milk); whip it to a froth, and when the
bowl is full, skim the froth into the pan which is standing on the ice, and
repeat this until the cream is all froth; then with a spoon draw the froth to one
side, and you will find that some of the cream has gone back to milk; turn this
- into the bowl again, and whip as before; when the cream is all whipped, stir into
it two-thirds of a cup of powdered sugar, one teaspoonful of vanilla and half of
a box of gelatine, which has been soaked in cold water enough to cover it for
one hour, and then dissolved in boiling water enough to dissolve it (about half
a cup); stir from the bottom of the pan until it begins to grow stiff; fill the molds
and set them on ice in the pan for one hour, or until they are sent to the table.
When ready to dish them, loosen lightly at the sides and turn out on a flat dish.
Have the cream ice-cold when you begin to whip it; and it is a good plan to put
a lump of ice into the cream while whipping it.
—Maria Parloa.
ANOTHER CHARLOTTE RUSSE.
Two tablespoonfuls of gelatine soaked in a little cold milk two hours; two
coffeecupfuls of rich cream; one teacupful of milk. Whip the cream stiff in a
large bowl or dish; set on ice. Boil the milk and pour gradually over the gela-
tine until dissolved, then strain; when nearly cold, add the whipped cream, a
spoonful atatime. Sweeten with powdered sugar, flavor with extract of vanilla.
Line a dish with lady-fingers or sponge cake; pour in cream, and set in a cool place
to harden. This is about the same recipe as M. Parloa’s, but is not as explicit in
detail.
PLAIN CHARLOTTE RUSSE.
Make a rule of white sponge cake; bake in narrow, shallow pans. Then
make a custard of the yolks, after this recipe. Wet a sauce-pan with cold water
to prevent the milk that will be scalded in it from burning. Pour out the water
and put in a quart of milk; boil and partly cool. Beat up the yolks of six eggs,
and add three ounces of sugar and a saltspoonful of salt; mix thoroughly and
add the luke-warm milk, Stir and pour the custard into a porcelain or double
sauce-pan, and stir while on the range until of the consistency of cream; do not
allow it to boil, as that would curdle it; strain, and when almost cold, add two
teaspoonfuls of vanilla. Now having arranged your cake (cut into inch slices)
around the sides and on the bottom of a glass dish, pour over the custard. If
you wish a meringue on the top, beat up the whites of four eggs with four table.
spoonfuls of sugar; flavor with lemon or vanilla, spread over the top, and brown
slightly in the oven.
21
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CUSTARDS, CREAMS AND DESSERTS.
PLAIN CHARLOTTE RUSSE. No. 2.
Put some thin slices of sponge cake in the bottom of a glass sauce-dish; pour
in wine enough to soak it; beat up the whites of three eggs until very light; add
to it three tablespoonfuls of finely powdered sugar, a glass of sweet wine, and
one pint of thick, sweet cream; beat it well, and pour over the cake. Set itina
cold place until served.
NAPLE BISCUITS, OR CHARLOTTE RUSSE.
Make a double rule of sponge cake; bake it in round, deep patty-pans; when
cold, cut out the inside about one quarter of an inch from the edge and bottom,
leaving the shell. Replace the inside with a custard made of the yolks of four
eggs, beaten with a pint of boiling milk, sweetened and flavored; lay on the top
of this some jelly or jam; beat the whites of three eggs with three heaping
tablespoonfuls of powdered sugar until it will stand in a heap; flavor it a little;
place this on the jelly. Set them aside in a cold place until time to serve.
ECONOMICAL CHARLOTTE RUSSE.
Make a quart of nicely flavored mock custard, put it into a large glass
fruit dish, which is partly filled with stale cake (of any kind) cut up into small
pieces about an inch square, stir it a little, then beat the whites of two or more
eggs stiff, sweetened with white sugar; spread over the top, set in a refrigerator
to become cold.
Or, to be still more economical: To make the cream, take a pint and a half
of milk, set it on the stove to boil; mix together in a bowl the following named
articles: large half cup of sugar, one moderately heaped teaspoonful of corn-
starch, two tablespoonfuls of grated chocolate, one egg, a small half cup of
milk and a pinch of salt. Pour into the boiling milk, remove to top of the stove
and let simmer a minute or two. When the cream is cold pour over the cake
just before setting it on the table. Serve in saucers, If you do not have plenty
of eggs you can use all corn-starch, about two heaping teaspoonfuls; but be
careful and not get the cream too thick, and have it free from lumps.
The cream should be flavored, either with vanilla or lemon extract. Nut-
meg might answer.
TIPSY CHARLOTTE.
Take a stale sponge cake, cut the bottom and sides of it, so as to make it
stand even in a glass fruit dish; make a few deep gashes through it with a sharp
knife, pour over it a pint of good wine, let it stand and soak into the cake. In
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CUSTARDS, CREAMS AND DESSERTS. 323
the meantime, blanch, peel and slice lengthwise half a pound of sweet almonds;
stick them all over the top of the cake. Have ready a pint of good boiled cus-
tard, well flavored, and pour over the whole. To be dished with a spoon. This
is equally as good as any Charlotte.
ORANGE CHARLOTTE.
One-third of a box of gelatine, one-third of a cupful of cold water, one-third
of a cupful of boiling water, and one cup of sugar, the juice of one lemon,
and one cupful of orange-juice and pulp, a little grated orange-peel and
the whites of four eggs. Soak the gelatine in the cold water one hour. Pour
the boiling water over the lemon and orange juice, cover it and let stand half an
hour; then add the sugar, let it come toa boil on the fire, stir in the gelatine, and
when it is thoroughly dissolved, take from the fire. When cool enough; beat
into it the four beaten whites of egg, turn into the mold and set in a cold place
to stiffen, first placing pieces of sponge cake all around the mold.
BURNT ALMOND CHARLOTTE.
One cupful of sweet almonds, blanched and chopped fine, half a box of gela-
tine soaked two hours in half a cupful of cold water; when the gelatine is suffi-
ciently soaked, put three tablespoonfuls of sugar into a sauce-pan over the fire
and stir until it becomes liquid and looks dark; then add the chopped almonds
to it, and stir two minutes more; turn it out on a platter and set aside to get
cool. After they become cool enough, break them up in a mortar, put them in
acup and a half of milk, and cook again for ten minutes. Now beat together
the yolk of two eggs with a cupful of sugar, and add to the cooking mixture;
add also the gelatine; stir until smooth and well dissolved; take from the fire and
set in a basin of ice-water and beat it until it begins to thicken; then add to that
two quarts of whipped cream, and turn the whole carefully into molds, set
away on the ice to become firm. Sponge cake can be placed around the mold or
not, as desired.
CHARLOTTE RUSSE, WITH PINEAPPLE.
Peel and cut a pineapple in slices, put the slices into a stew-pan with half a
pound of fine white sugar, half an ounce of isinglass, or of patent gelatine,
(which is better), and half a teacupful of water; stew it until it is qa vender,
then rub it through a sieve, place it upon ice, and stir it well when it is anos
the point of setting, add a pint of cream well whipped, mix it well, and pour it
into a mold lined with sponge cake, or prepared in any other way you prefer.
CUSTARDS, CREAMS AND DESSERTS.
COUNTRY PLUM CHARLOTTE.
Stone a quart of ripe plums; first stew, and then sweeten them. Cut slices
of bread and butter, and lay them in the bottom and around the sides of a large
bowl or deep dish. Pour in the plums boiling hot, cover the bowl, and set it
away to cool gradually. When quite cold, send it to table, and eat it with cream.
VELVET CREAM, WITH STRAWBERRIES.
Dissolve half an ounce of gelatine in a gill of water; add to it half a pint of
light sherry, grated lemon-peel and the juice of one lemon and five ounces of
sugar. Stir over the fire until the sugar is thoroughly dissolved. Then strain
and cool. Before it sets beat into it a pint of cream; pour into molds and keep
on ice until wanted. Half fill the small molds with fine strawberries, pour the
mixture on top, and place on ice until wanted.
CORN-STARCH MERINGUE.
Heat a quart of milk until it boils, add four heaping teaspoonfuls of corn-
starch which has previously been dissolved in a little cold milk. Stir constantly
while boiling, for fifteen minutes. Remove from the fire, and gradually add
while hot the yolks of five eggs, beaten together with three-fourths of a cupful
of sugar, and flavored with lemon, vanilla or bitter almond. Bake this mixture
for fifteen minutes in a well-buttered pudding-dish or until it begins to “set.”
Make a meringue of the whites of five eggs, whipped stiff with a half cupful
of jelly, and spread evenly over the custard, without removing the same farther
than the edge of the oven.
Use currant jelly if vanilla is used in the custard, crab-apple for bitter almond,
and strawberry for lemon. Cover and bake for five minutes, after which take
off the lid and brown the meringue a very little. Sift powdered sugar thickly
over the top. To be eaten cold.
WASHINGTON PIE,
This recipe is the sarae as ‘‘ Boston Cream Pie,” (adding half an ounce of but-
ter, ) which may be found under the head of ‘“ Pastry, Pies and Tarts.’? In summer
time, it is a good plan to bake the pie the day before wanted; then when cool,
wrap around it a paper and place it in the ice-box so as to have it get very cold;
then serve it with a dish of fresh strawberries, or raspberries. J = ?
top with thinly sliced bits of pre
served citron or quince marmalade. Strew the
top thickly with granulated white sug
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of rich milk for each p
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ine the bottom and f stale cake
thin a large pineapple; place in the dish first
ntil all is used. Pour over a small teacupful of water, and cover with slices of
cake which have been dipped in cold water; cover the whole with a buttered
plate, and bake slowly for two hours.
SD ANMCE DPNTEV ET
ORANGE ROLEY Ff
Make a light dough the same as for a pple dumplings, roll it out into a narrow
long sheet, about quarter of an inch thick. Spread thickly over it peeled and
Ub
eit plentifully with white sugar; scatter over all a tea-
sliced oranges,
spoonful or two of gr ited orange-peel, then roll it up. Fold the edges well
366 DUMPLINGS AND PUDDINGS.
together, to keep the juices from running out. Boil it in a floured cloth one hour
anda half. Serve it with lemon sauce. Fine.
ROLEY POLEY PUDDING. (Apple.)
Peel, core and slice sour apples; make a rich biscuit dough, or raised biscuit
dough may be used if rolled thinner; roll not quite half an inch thick, lay the
slices on the paste, roll up, tuck in the ends, prick deeply with a fork, lay it ina
steamer, and steam hard for an hour and three-quarters. Or, wrap it in a pud-
ding-cloth well floured; tie the ends, baste up the sides, plunge into boiling
water, and boil continually an hour and a half, perhaps more. Stoned. cherries,
dried fruits, or any kind of berries, fresh or dried, may be used.
FRUIT PUFF PUDDING.
Into one pint of flour stir two teaspoonfuls baking-powder and a little salt;
then sift and stir the mixture into milk, until very soft. Place well-greased
cups in a steamer, put in each a spoonful of the above batter, then add one of
berries or steamed apples, cover with another spoonful of batter, and steam
twenty minutes. This pudding is delicious made with strawberries, and eaten
with a sauce made of two eggs, half a cup butter, a cup of sugar beaten thor-
oughly with a cup of boiling, milk, and one cup of strawberries.
SPONGE CAKE PUDDING. No. tf.
Bake a common sponge cake in a flat-bottomed pudding-dish; when ready to
use, cut in six or eight pieces; split and spread with butter, and return them to
the dish. Makeacustard with four eggs to a quart of milk; flavor and sweeten
to taste; pour over the cake, and bake one-half hour. The cake will swell and
fill the custard. Serve with or without sauce.
SPONGE CAKE PUDDING. No. 2.
Butter a pudding-mold: fill the mold with small sponge cakes or slices of
stale plain cake, that have been soaked in a liquid made by dissolving one-half
pint of jelly in a pint of hot water. This will be of as fine a flavor and much
better for all than if the cake had been soaked in wine. Make a sufficient quan-
tity of custard to fill the mold, and leave as much more to be boiled in a dish by
itself. Set the mold, after being tightly covered, into a kettle, and boil one
hour, Turn out of the mold, and serve with some of the other custard poured
over it.
GRAHAM PUDDING.
Mix well together one half a coffee-cupful of molasses, one-quarter of a cup-
ful of butter, one egg, one-half a cupful of milk, one-half a teaspoonful of pure
*
DUMPLINGS AND PUDDINGS. 367
soda, one and one half cupfuls of good Graham flour, one small teacupful of
raisins, spices to taste. Steam four hours, and serve with brandy or wine
sauce, or any sauce that may be preferred. This makes a showy as well as a
light and wholesome dessert, and has the merit of simplicity and cheapness.
BANANA PUDDING.
Cut sponge cake in slices, and, in a glass dish, put alternately a layer of cake
and a layer of bananas sliced. Make a soft custard, flavor with a little wine,
and pour over it. Beat the whites of the eggs to a stiff froth and heap over the
whole.
Peaches cut up, left a few hours in sugar and then scalded, and added when
cold to thick boiled custard, made rather sweet, are a delicious dessert.
DRIED PEACH PUDDING.
Boil one pint of milk and while hot turn it over a pint of bread-crumbs. Stir
into it a tablespoonful of butter, one pint of dried peaches stewed soft. When
all is cool, add two well-beaten eggs, half of a cupful of sugar and a pinch of
salt: flavor to taste. Put into a well-buttered pudding-dish and bake half an
hour.
SUET PUDDING, PLAIN.
One cupful of chopped suet, one cupful of milk, two eggs beaten, half a tea-
spoonful of salt, and enough flour to make a stiff batter, but thin enough to pour
from a spoon. Put into a bowl, cover with a cloth, and boil three hours. The
same, made a little thinner, with a few raisins added, and baked in a well-
ereased dish is excellent. Two teaspoonfuls of baking-powder in the flour
improves this pudding. Or if made with sour milk and soda it is equaily as good.
SUET PLUM PUDDING.
One cupful of suet, chopped fine, one cupful of cooking molasses, one cupful
of milk, one cupful of raisins, three and one-half cupfuls of flour, one egg, one
teaspoonful of cloves, two of cinnamon, and one of nutmeg, a little salt, one iea-
spoonful of soda; boil three hours in a pudding-mold set into a kettle of water,
eat with common sweet sauce. If sour milk is used in place of sweet, the pud-
ding will be much lighter.
PEACH COBBLER.
Line a deep dish with rich thick crust; pare and cut into halves or quarters
some juicy, rather tart peaches; put in sugar, spices and flavoring to taste; stew
it slightly, and put it im the lined dish; cover with thick crust of rich puff-paste,
368 DUMPLINGS AND PUDDINGS.
and bake a rich brown; when done, break up the top crust into small pieces, and
stir it into the fruit; serve hot or cold; very palatable without sauce, but more
so with plain, rich cream or cream sauce, or with a rich,brandy or wine. Other
fruits can be used in place of peaches. Currants are best made in this manner:
Press the currants through a sieve to free it from pips; to each pint of the
pulp put two ounces of crumbed bread and four ounces of sugar; bake with a
rim of puff-paste; serve with cream. White currants may be used instead of red.
HOMINY PUDDING.
Two-thirds of a cupful of hominy, one and a half pints of milk, two eggs,
one tablespoonful of butter, one teaspoonful of extract of lemon or vanilla, one
cupful of sugar. Boil hominy in milk one hour; then pour it on the eggs,
extract and sugar, beaten together; add butter, pour in buttered pudding-dish,
bake in hot oven for twenty minutes.
BAKED BERRY ROLLS.
Roll rich biscuit-dough thin, cut it into little squares four inches wide and
seven inches long. Spread over with berries. Roll up the crust, and put the
rolls in a dripping-pan just a little apart; puta piece of butter on each roll,
spices if you like. Strew over a large handful of sugar, a little hot water. Set.
in the oven and bake like dumplings. Served with sweet sauce.
GREEN-CORN PUDDING.
Take two dozen full ears of sweet green corn, score the kernels and cut them
from the cob. Scrape off what remains on the cob with a knife. Adda pint
and a half or one quart of milk, according to the youngness and juiciness of the
corn. Add four eggs well beaten, a half teacupful of flour, a half teacupful of
butter, a tablespoonful of sugar, and salt to taste. Bake in a well-creased
earthen dish, in a hot oven, two hours. Place it on the table browned and
smoking hot, eat it with plenty of fresh butter. This can be used as a
dessert, by serving a sweet sauce with it. If eaten plainly with butter, it
answers as a side vegetable.
GENEVA WAFERS.
Two eggs, three ounces of butter, three ounces of flour, three ounces of
eas nee Br : : F
pounded sugar. Well whisk the eggs, put them into a basin, and stirto them the
butter, which should be beaten to a cream; add the flour and sifted sugar gradu-
ally, and then mix all well together. Butter a baking-sheet, and drop on it a
teaspoontu ih ixture ata ti Se é .
tcaspoonful of the mixture at a time, leaving a space between each. Bake in
a COC Matchothe miacad ar SOM ee hes ci li
cool oven; watch the pieces of paste, and, when half done, roll them up like
U Li C
DUMPLINGS AND PUDDINGS. 369
wafers, and put in a small wedge of bread or piece of wood, to keep them in
shape. Return them to the oven until crisp. Before serving, remove the bread,
put a spoonful of preserve in the widest end, and fill up with whipped cream.
This is a very pretty and ornamental dish for the supper-table, and is very nice,
and very easily made.
MINUTE PUDDING. No. I.
Set a sauce-pan or deep frying-pan on the stove, the bottom and sides well
buttered, put into it a quart of sweet milk, a pinch of salt, and a piece of butter
as large as half an egg; when it boils have ready a dish of sifted flour, stir it
into the boiling milk, sifting it through your fingers, a handful at a time, until
it becomes smooth and quite thick. Turn it into’ a dish that has been dipped in
Make a sauce very sweet to serve with it. Maple molasses is fine with
aps
water.
it. This pudding is much improved by adding canned berries or fresh ones just
before taking from the stove.
MINUTE PUDDING. No. 2.
One quart of milk, salt, two eggs, about a pint of flour. Beat the eggs well;
add the flour and enough milk to make it smooth. Butter the sauce-pan and
put in the remainder of the milk well salted; when it boils, stir in the flour,
_ etc., lightly; let it cook well. Tt should be of the consistency of thick corn
eggs
Serve immediately with the following simple sauce, vez: Rich milk or
oc
mush.
cream sweetened to taste, and flavored with grated nutmeg.
SUNDERLAND PUDDING.
gar, half a cupful of cold butter, a pint of milk, two cupfuls
of sifted flour, and five eggs. Make the milk hot; stir in the butter, and let it
cool before the other ingredients are added to it; then stir in the sugar, flour,
and eggs, which should be well whisked, and omit the whites of two; flavor
with a little grated lemon-rind, and beat the mixture well. Butter some small
cups, rather more than half fill them; bake from twenty minutes to half an
hour, according to the size of the puddings, and serve with fruit, custard or
wine sauce, alittle of which may be poured over them. They may be dropped
by spoonfuls on buttered tins, and baked, if cups are not convenient.
One cupful of su
JELLY PUDDINGS.
Two cupfuls of very fine, stale biscuit or bread-crumbs; one cupful of rich
milk—half cream, if you can get it; five eggs, beaten very light; half a tea-
spoonful of soda, stirred in boiling water; one cupful of sweet jelly, jam or mar-
malade. Scald the milk and pour over the crumbs. Beat until half cold, and
4
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370 DUMPLINGS AND PUDDINGS.
of
stir in the beaten yolks, then whites, finally the soda. Fill large cups half full
with the batter; set in a quick oven and bake half an pees When done, turn
out quickly, and dexterously; with a sharp knife make an incision in the side of
each; pull partly open, and put a liberal spoonful of the conserve within. Close
the slit by pinching the edges with your fingers. Eat warm with sweetened
cream.
QUICK PUDDING.
Soak and split some crackers; lay the surface over with raisins and citron;
put the halves together, tie them in a bag, and boil fifteen minutes in milk and
water: delicious with rich sauce.
READY PUDDING.
Make a batter of one quart of milk, and about one pound of flour; add six
eges, the yolks and whites separately beaten, a teaspoonful of salt and four
tablespoonfuls of sugar. It should be as stiff as can possibly be stirred with a
spoon. Dip a spoonful at a time into quick boiling water, boil from five to ten
minutes, take out. Serve hot with sauce or syrup.
A ROYAL DESSERT.
Cut a stale cake into slices an inch and a half in thickness; pour over them
a little good, sweet cream; then fry /ightly in fresh butter in a smooth frying-
pan; when done, place over each slice of cake a layer of preserves; or, you may
make a rich sauce to be served with it.
Another dish equally as good, is to dip thin slices of bread into fresh milk;
have ready two eggs well-beaten; dip the slices in the egg, and fry them in
butter to a light brown; when fried, pour over them a syrup, any kind that you
choose, and serve hot. .
HUCKLEBERRIES WITH CRACKERS AND CREAM.
Pick over carefully one quart of blueberries, and keep them on ice until
wanted. Put into each bowl, for each guest, two soda-crackers, broken in not
too small pieces; add a few tablespoonfuls of berries, a teaspoonful of powdered
sugar, and fill the bowl with the richest of cold, sweet cream. This is an old-
fashioned New England breakfast dish. It also answers for a dessert.
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BRANDY SAUCE, COLD.
Two cupfuls of powdered sugar, half a cupful of butter, one wine-glassful of
brandy, cinnamon and nutmeg, a teaspoonful of each. Warm the butter
slightly, and work it toa light cream with the sugar, then add the brandy and
spices; beat it hard and set aside until wanted. Should be put intoa mold to
look nicely, and serve on a flat dish.
BRANDY OR WINE SAUCE. No.I.
Stir a heaping teaspoonful of corn-starch in a little cold water to a smooth
paste (or instead use a tablespoonful of sifted flour); add to it a cupful of boiling
water, with one cupful of sugar, a piece of butter as large as an egg, boil all
together ten minutes. Remove from the fire, and when cool, stir into it half of
a cupful of brandy or wine. Tt should be about as thick as thin syrup.
RICH WINE SAUCE. No. 2.
One cupful of butter, two of powdered sugar, half acupful of wine. Beat
Add the sugar gradually, and when very light add the
a little at a time, a teaspoonful of grated nut-
and stir for two minutes. The
the butter to a cream.
wine, which has been made hot,
meg. Place the bowl ina basin of hot water,
sauce should be smooth and foamy.
BRANDY OR WINE SAUCE. No.3
Take one cupful of butter, two of powdered sugar, the whites of two eggs,
five tablespoonfuls of sherry wine or brandy, and a quarter of a cupful of boiling
Beat butter and sugar to a cream, add the whites of the eggs, one at a
water.
Place the bow] in hot water, and
time, unbeaten, and then the wine or brandy.
stir till smooth and frothy.
SAUCES FOR PUDDINGS.
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SAUCE FOR PLUM-PUDDING. (Superior.)
Cream together a cupful of sugar and half a cupful of butter; when light
and creamy, add the well-beaten yolks of four eggs. Stir into this one wine-
glass of wine or one of brandy, a pinch of salt and one large cupful of hot cream
or rich milk, Beat this mixture well; place it in a sauce-pan over the fire, stir
++ until it cooks sufficiently to thicken like cream. Be sure and not let it boil.
Delicious.
LIQUID BRANDY SAUCE.
Brown over the fire three tablespoonfuls of sugar; add a cupful of water, six
whole cloves and a piece of stick cinnamon, the yellow rind of a lemon cut very
thin; let the sauce boil, strain while hot, then pour it into a sauce bow! contain-
ing the juice of the lemon and a cup of brandy. Serve warm.
GRANDMOTHER’S SAUCE.
Cream together a cupful of sifted sugar and half a cupful of butter, add a
teaspoonful of ground cinnamon and an egg well beaten. Boil a teacupful of
milk and turn it, boiling hot, over the mixture slowly, stirring all the time; this
will cook the egg smoothly. It may be served cold or hot.
-SUGAR SAUCE.
One coffee-cupful of granulated sugar, half of a cupful of water, a piece of
butter the size of a walnut. Boil all together until it becomes the consistency of
syrup. Flavor with lemon or vanilla extract. A tablespoonful of lemon-juice
isan improvement. Nice with cottage pudding.
LEMON SAUCE.
One cupful of sugar, half a cupful of butter, one egg beaten light, one lemon,
juice and grated rind, half a cupful of boiling water; put in a tin basin and
thicken over steam.
LEMON CREAM SAUCE, HOT.
Put half a pint of new milk on the fire, and when it boils stir into it one tea:
spoonful of wheat flour, four ounces of sugar and the well-beaten yolks of three
egos; remove it from the fire and add the grated rind and the juice of one lemon;
stir it well, and serve hot in a sauce tureen.
ORANGE CREAM SAUCE, HOT.
This is made as “‘ Lemon Cream Sauce,”’ substituting orange for lemon.
Creams for puddings, pies and fritters, may be made in the same manner
SAUCES FOR PUDDINGS. 373
with any other flavoring; if flour is used in making them, it should boil in the
milk three or four minutes.
COLD LEMON SAUCE.
Beat to acream one teacupful of butter and two teacupfuls of fine white sugar;
then stir in the juice and grated rind of one lemon; gr ate nutmeg upon the
sauce, and serve on a flat dish.
COLD ORANGE SAUCE.
Beat to a cream one teacupful of butter and two teacupfuls of fine white sugar;
then stir in the grated rind of one orange and the juice of two; stir until all the
orange-juice is absorbed; grate nutmeg upon the sauce, and serve on a flat dish.
COLD CREAM SAUCE.
Stir to a cream one cupful of sugar, half a cupful of butter, then add a cupful
of sweet, thick, cold cream, flavor to taste. Stir well, and set it in a cool place.
CREAM SAUCE, WARM.
Heat a pint of cream slowly in a double boiler; when nearly boiling, set it off
from the fire, put into it half a cupful of sugar, a little nutmeg or vanilla extract;
stir it thoroughly, and add, when cool, the whites of two well-beaten eggs. Set
it on the fire in a dish containing hot water to keep it warm until needed, stir-
ring once or more.
CARAMEL SAUCE.
Place over the fire a sauce-pan; when it begins to be hot, put into it four
tablespoonfuls of white sugar, and one tablespoonful of water. Stir it continu-
ally for three or four minutes, until all the water evaporates; then watch it
carefully until it becomes a delicate brown color. Have ready a pint of cold
water and cup of sugar mixed with some flavoring; turn it into the sauce-pan
with the browned sugar, and let it simmer for ten minutes; then add half a glass
of brandy or a glass of wine. The w ine or brandy may be omitted if preferred.
A GOOD, PLAIN SAUCE.
A good sauce to go with pl: xin fruit puddings is made by mixing one cupful
of brown sugar, one cupful of best molasses, half a cupful of butter, one large
teaspoonful of flour; add the juice and grated rind of one lemon, half a nutmeg,
grated, half a teaspoont ful of cloves and cinnamon. When these are all stirred
together, add a teacupful of boiling water; stir it constantly, put into a sauce-
pan and let it boil until clear; then strain.
=
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Se er eee SERRE aT =
374 SAUCES FOR PUDDINGS.
OLD-STYLE SAUCE.
One pint of sour cream, the juice and finely grated rind of a large lemon;
sugar to taste. Beat hard and long until the sauce is very light. This is delic-
ious with cold “‘ Brown Betty ”’—a form of cold farina, corn-starch, blanc-mange,
and the like.
PLAIN COLD, HARD SAUCE.
Stir together one cupful of white sugar, and half a cupful of butter, until it
is creamy and light; add flavoring to taste. This is very nice, flavored with the
juice of raspberries or strawberries, or beat into it a cupful of ripe strawberries
or raspberries and the white of an egg, beaten stiff.
CUSTARD SAUCE.
One cupful of sugar, two beaten eggs, one pint of milk, flavoring to taste,
brandy or wine, if preferred.
Heat the milk to boiling, add by degrees the beaten eggs and sugar, put in
the flavoring, and set within a pan of boiling water; stir until it begins to
thicken; then take it off, and stir in the brandy or wine gradually; set, until
wanted, within a pan of boiling water.
MILK SAUCE. No.1.
Dissolve a tablespoonful of flour in cold milk; see that it is free from lumps.
Whisk an ounce of butter and a cupful of sugar to a cream, and add to it a
pinch of salt. Mix together half a pint of milk, one egg, and the flour; stir this
into the butter, and add a dash of nutmeg, or any flavor; heat until near the
boiling point, and serve. Very nice in place of cold cream.
MILK OR CREAM SAUCE.
Cream or rich milk, simply sweetened with plenty of white sugar and flavored,
answers the purpose of some kinds of pudding, and can be made very quickly.
FRUIT SAUCE.
Two thirds of a cupful of sugar, a pint of raspberries or strawberries, a table-
spoonful of melted butter and a cupful of hot water. Boil all together slowly,
removing the scum as fast as it rises; then strain through a sieve. This is
very good served with dumplings or apple puddings.
JELLY SAUCE.
Melt two tablespoonfuls of sugar and half a cupful of jelly over the fire in a
cupful of boiling water, adding also two tablespoonfuls of butter; then stir into
SAUCES FOR PUDDINGS. 375
it a teaspoonful of corn-starch, dissolved in half a cupful of water or wine; add
it to the jelly, and let it come toa boil. Set it in a dish of hot water to keep it
warm until time to serve; stir occasionally. Any fruit jelly can be used.
COMMON SWEET SAUCE.
Into a pint of water stir a paste made of a tablespooonful of corn-starch or
flour (rubbed smooth with a little cold water); add a cupful of sugar and a table-
spoonful of vinegar. Cook well for three minutes. Take from the fire and add
a piece of butter as large as a small egg; when cool, flavor with a tablespoonful
of vanilla or lemon extract.
SYRUP FOR FRUIT SAUCE.
An excellent syrup for fruit sauce is made of Morello cherries (red, sour
cherries), For each pound of cherry juice, allow half a pound of sugar and six
cherry kernels ; seed the cherries and let them stand in a bowl over night ; in
the morning, press them through a fine cloth which has been dipped in boiling
water; weigh the juice, add the sugar, boil fifteen minutes, removing all the
scum. Fill small bottles that are perfectly dry with the syrup; when it is cold,
cork the bottles tightly, seal them and keep them in a cool place, standing
upright.
Most excellent to put into pudding sauces.
ROSE BRANDY. (For Cakes and Puddings.)
Gather the leaves of roses while the dew is on them, and as soon as they
open, put them into a wide-mouthed bottle, and when the bottle is full, pour in
the best of fourth proof French brandy.
Tt will be fit for use in three or four weeks, and may be frequently replenished.
It is sometimes considered preferable to wine as a flavoring to pastries and pud-
ding sauces.
LEMON BRANDY. (For Cakes and Puddings )
When you use lemons for punch or lemonade, do not throw away tne peels,
but cut them in small pieces—the thin yellow outside (the thick part is not good),
and put them in a glass jar or bottle of brandy. You will find this brandy useful
for many purposes.
In the same way keep for use the kernels of peach and plum stones, pound-
ing them slightly before you put them into the brandy.
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Fruit for preserving should be sound and free from all defects, using white
sugar, and also that which is dry, which produces the nicest syrup; dark sugar
can be used by being clarified, which is done by dissolving two pounds of sugar
in a pint of water; add to it the white of an egg, and beat it well, put it intoa
preserving kettle on the fire, and stir with a wooden spoon. As soon as ib begins
to swell and boil up, throw in a little cold water; let it boil up again, take it off,
and remove the ‘scum; boil it again, throw in more cold water, and remove the
scum; repeat until it is clear and pours like oil from the spoon.
In the old way of preserving, we used pound for pound, when they were kept
in stone jars or crocks; now, as most preserves are put up in sealed jars or cans,
less sugar seems sufficient; three-quarters of a pound of sugar is generally all
that is required for a pound of fruit.
Fruit should be boiled in a porcelain-lined or granite-ware dish, if possible;
but other utensils, copper or metal, if made bright and clean, answer as well.
Any of the fruits that have been preserved in syrup may be converted into
dry preserves, by first draining them from the syrup, and then drying them in a
stove or very moderate oven, adding to them a quantity of powdered loaf sugar,
which will gradually penetrate the fruit, while the fluid parts of the syrup gently
evaporate. They should be dried in the stove or oven on a sieve, and turned
every six or eight hours, fresh powdered sugar being sifted over them every time
they are turned. Afterwards, they are to be kept in a dry situation, in drawers
or boxes. Currants and cherrics preserved whole in this manner, in bunches,
are extremely elegant, and have a fine flavor. In this way it is, also, that
orange and lemon chips are preserved.
Mold can be prevented from forming on fruit jellies by pouring a little melted
paraffine over the top. When cool, it will harden to a solid cake, which can be
easily removed when the jelly is used, and saved to use over again another year.
It is perfectly harmless and tasteless.
PRESERVES, JELLIES, ETC, BET
Large glass tumblers are the best for keeping jellies, much better than large
vessels, for by being opened frequently they soon spoil; a paper should be cut to
fit, and placed over the jelly; then put on the lid or cover, with thick paper
rubbed over on the inside with the white of an egg.
There cannot be too much care taken in selecting fruit for jellies, for if the
fruit is over ripe, any amount of time in boiling will never make it jelly,—there
is where so many fail in making good jelly; and another important matter is
overlooked—that of carefully skimming off the juice after it begins to boil and
a scum rises from the bottom to the top; the juice should not be stirred, but the
scum carefully taken off: if allowed to boil under, the jelly will not be clear.
When either preserves or canned fruits show any indications of fermenta-
tion, they should be immediately reboiled with more sugar, to save them. It is
much better to be generous with the sugar at first, than to have any losses after-
wards. Keep all preserves in a cool, dry closet.
PRESERVED CHERRIES.
Take large, ripe Morella cherries; weigh them, and to each pound allow a
pound of loaf sugar. Stone the cherries, (opening them with a sharp quill,) and
save the juice that comes from them in the process. As you stone them, throw
them into a large pan or tureen, and strew about half the sugar over them, and
let them lie in it an hour or two after they are all stoned. Then put them into
a preserving-kettle with the remainder of the sugar, and boil and skim them till
the fruit is clear and the syrup thick.
PRESERVED CRANBERRIES.
The cranberries must be large and ripe. Wash them, and to six quarts of
cranberries allow nine pounds of the best loaf sugar. Take three quarts of the
cranberries, and put them into a stew-pan with a pint and a half of water.
Cover the pan, and boil or stew them till they are all to pieces. Then squeeze
the juice through a jelly bag. Put the sugar into a preserving kettle, pour the
cranberry juice over it, and let it stand until it is all melted, stirring it up fre-
Ya
quently.
quarts of whole cranberries. Let them boil till they are tender, clear, and of a
Then place the. kettle over the fire, and put in the remaining three
bright color, skimming them frequently. When done, put them warm into jars
with the syrup, which should be like a thick jelly.
PRESERVED STRAWBERRIES.
For every pound of fruit weigh a pound of refined sugar, put them with the
sugar over the fire in a porcelain kettle, bring to a boil slowly about twenty
:
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378 : PRESERVES, JELLIES, ETC.
minutes. Take them out carefully with a perforated skimmer, and fill your hot
jars nearly full; boil the juice a few minutes longer, and fill up the jars; seal
them hot. Keep ina cool, dry place.
TO PRESERVE BERRIES WHOLE. (Excellent.)
Buy the fruit when not too ripe, pick over immediately, wash if absolutely
necessary, and put in glass jars, filling each one about two-thirds full.
Put in the preserving kettle a pound of sugar and one cupful of water for
every two pounds of fruit, and let it come slowly to a boil. Pour this syrup into
the jars over the berries, filling them up to the brim, then set the jars in a pot
of cold water on the stove, and let the water boil and the fruit become scalding
hot. Now take them out and seal perfectly tight. If this process is followed
thoroughly, the fruit will keep for several years.
PRESERVED EGG PLUMS.
Use a pound of sugar for a pound of plums; wash the plums, and wipe dry;
put the sugar on a slow fire in the preserving-kettle, with as much water as
will melt the sugar, and let it simmer slowly; then prick each plum thoroughly
with a needle, or a fork with fine prongs, an d place a layer of them in the syrup;
let them cook until they lose their color a little and the skins begin to break:
then lift them out with a perforated skimmer, and place them singly in a large
dish to cool; then put another layer of plums in the syrup, and let them cook
and cool in the same manner, until the whole are done; as they cool, carefully
replace the broken skins so as not to spoil the appearance of the plums; when
the last layer is finished, return the first to the kettle, and boil until transparent;
do the same with each layer; while the latest. cooked are cooling, place the first
in glass jars; when all are done, pour the hot syrup over them; when they are
cold, close as usual; the jelly should be of the color and consistency of rich wine
jelly.
PRESERVED PEACHES.
Peaches for preserving may be ripe but not soft; cut them in halves, take out
the stones, and pare them neatly; take as many pounds of white sugar as of
fruit, put to each pound of sugar a teacupful of water; stir it until it is dissolved;
set it over a moderate fire; when it is boiling hot, put in the peaches; let Hom
boil gently until a pure, clear, uniform color; turn those at the bottom to the top
carefully with a skimmer several times; do not hurry them. When they are
clear, take each half up with a spoon, and spread the halves on flat dishes to
become cold. When all are done, let the syrup boil until it is quite thick; pour it.
A rani ieee — , ost ‘ sis
rece AS I RN
PRESERVES, JELLIES, ETC. 379
into a large pitcher, and let it set to cool and settle. When the peaches are cold
put them carefully into jars, and pour the syrup over them, leaving any sedi-
ment which has settled at the bottom, or strain the syrup. Some of the kernels
from the peach-stones may be put in with the peaches while boiling. Let them
remain open one night, then cover.
In like manner quince, plum, apricot, apple, cherry, greengage and other
fruit preserves are made; in every case fine large fruit should be taken, free
from imperfections, and the slightest bruises or other fault should be removed.
PRESERVED GREEN TOMATOES.
Take one peck of green tomatoes. Slice six fresh lemons without removing
. the skins, but taking out the seeds; put to this quantity six pounds of sugar,
common white, and boil until transparent and the syrup thick. Ginger root
may be added, if liked.
PRESERVED APPLES. (Whole.)
Peel and core large firm apples (pippins are best). Throw them into water
as you pare them. Boil the parings in water for fifteen minutes, allowing a
pint to one pound of fruit. Then strain, and, adding three-quarters of a pound
of sugar to each pint of water, as measured at first, with enough lemon-peel,
orange-peel or mace, to impart a pleasant flavor, return to the kettle. When
the syrup has been well-skimmed and is clear, pour it boiling hot over the
apples, which must be drained from the water in which they have hitherto
stood. Let them remain in the syrup until both are perfectly cold. Then,
covering closely, let them simmer over a slow fire until transparent. When all
the minutiz of these directions are attended to, the fruit will remain unbroken,
and present a beautiful and inviting appearance.
PRESERVED QUINCES.
Pare, core and quarter your fruit, then weigh it and allow an equal quantity
of white sugar. Take the parings and cores, and put in a preserving-kettle;
cover them with water and boil for half an hour; then strain through a hair
sieve, and put the juice back into the kettle and boil the quinces in it a little at a
time until they are tender; lift out as they are done with a drainer and lay on
a dish; if the liquid seems scarce add more water. When all are cooked, throw
into this liquor the sugar, and allow it to boil ten minutes before putting in the
quinces; let them boil until they change color, say one hour and a quarter, on a
slow fire; while they are boiling occasionally slip a silver spoon under them to
see that they do not burn, but on no account stir them. Have two fresh lemons
380 PRESERVES, JELLIES, ETC.
cut in thin slices, and when the fruit is being put in jars lay a slice or two in each.
Quinces may be steamed until tender.
PRESERVED PEARS.
nd of sugar; pare off the peeling thin. Make a
One pound of fruit, one pou
nice syrup of nearly one cupful of water and one pound of sugar, and when
and stew gently until clear.
clarified by boiling and skimming put in the pears
Choose rather pears like the Seckle for preserving, both on account of the flavor
and size. A nice way is to stick a clove in the blossom end of each pear, for
this fruit seems to require some extraneous flavor to bring out its own piquancy.
Another acceptable addition to pear preserves may be found instead, by adding
the juice and thinly pared rind of one lemon to each five pounds of fruit. If the
pears are hard and tough, parboil them until tender before beginning to pre-
serve, and from the same water take what you need for making their syrup.
Tf you can procure only large pears to preserve, cut them into halves, or even
slices, so that they can get done more quickly, and lose nothing in appearance,
either.
PINEAPPLE PRESERVES.
Twist off the top and bottom, and pare off the rough outside of pineapples;
then weigh them and cut them in slices, chips or quarters, or cut them in four
. or six, and shape each piece like a whole pineapple; to each pound of fruit, put a
teacupful of water; put it in a preserving kettle, cover it and set it over the
fire, and let them boil gently until they are tender and clear; then take them
from the water, by sticking a fork in the centre of each slice, or with a skimmer,
into a dish.
Put to the water white sugar, a pound for each pound of fruit; stir it until it
is all dissolved; then put in the pineapple, cover the kettle, and let them boil
gently until transparent thoughout; when it is so, take it out, let it cool, and
put it in glass jars; let the syrup boil or simmer gently until it is thick and rich,
and when nearly cool, pour it over the fruit. The next day secure the jars, as
before directed.
Pineapple done in this way is a beautiful and delicious preserve. The usual
manner of preserving it, by putting it into the syrup without first boiling it,
makes it little better than sweetened leather.
TO PRESERVE WATERMELON RIND AND CITRON.
Pare off the green skin, cut the watermelon rind into pieces. Weigh the
pieces, and allow to each pound a pound and a half of loaf sugar. Line your
PRESERVES, JELLIES, ETC.
kettle with green vine-leaves, and put in the pieces without the sugar.
SEASONABLE FOOD.
JUNE.
MEATS.
424
Beef, veal, mutton, lamb.
POULTRY AND GAME.
Chickens, géese, ducks, young turkeys, plovers, pigeons.
FISH.
Fresh salmon, striped bass, halibut, fresh mackerel, flounders, kingfish, black-
fish, weakfish, butterfish, pompano, Spanish mackerel, porgies, sheep’s-head,
sturgeon, sea bass, bluefish, skate or rayfish, carp, black bass, crayfish, lobsters,
eels, white bait, frogs’ legs, soft crabs, clams.
VEGETABLES.
Potatoes, spinach, cauliflower, string beans, peas, tomatoes, asparagus, carrots,
artichokes, parsnips, onions, cucumbers, lettuce, radishes, cress, oyster plant, egg
plant, rhubarb and all kinds of garden herbs, sorrel, horse-radish.
JULY.
MEATS.
Beef, veal, mutton, lamb, pork.
POULTRY AND GAME.
Fowls, chickens, pigeons, plovers, young geese, turkey-plouts, squabs, doe-
birds, tame rabbits.
FISH.
Spanish mackerel, striped bass, fresh mackerel, blackfish, kingfish, flounders,
salmon, cod, haddock, halibut, pompano, butterfish, a sweet panfish, sheep’s-head,
porgies, sea bass, weakfish, swordfish, tantog, bluefish, skate, brook trout, crayfish,
blask bass, moonfish—a fine baking or boiling fish; pickerel, perch, eels, green
turtle, frogs’ legs, soft crabs, white bait, prawns, lobsters, clams.
VEGETABLES.
Potatoes, asparagus, peas, green string beans, butter beans, artichokes, celery,
lettuce rr 1 1 ‘ i i
ettuce, carrots, salsify, tomatoes, spinach, mushrooms, cabbage, onions, endive,
radishes, turnips, mint, various kinds of greens and salads.
SEASONABLE FOOD.
AUGUST. 4
MEATS.
Beef, veal, mutton, lamb, pork.
POULTRY AND GAME.
Venison, young ducks, green geese, snipe, plover, turkeys, guinea-fowls, squabs,
wild pigeons, woodcock, fowls.
FISH.
Striped bass, cod, halibut, haddock, salmon, flounders, fresh mackerel, ponito,
butterfish, sea bass, kingfish, sheep’s-head, porgies, bluefish, moonfish, brook-trout,
eels, black bass, crayfish, skate or rayfish, catfish, green turtle, white bait, squid,
frogs’ legs, soft crabs, prawns, clams.
VEGETABLES.
Carrots, artichokes, onions, string beans, lima beans, cauliflower, Irish potatoes,
sweet potatoes, green corn, tomatoes, peas, summer squash, cucumbers, radishes,
lettuce, celery, rhubarb, beets, greens, mushrooms, chives.
SEPTEMBER.
MEATS.
Beef, veal, mutton, lamb, pork, venison.
POULTRY AND GAME.
Larks, woodcock, snipe, wild pigeons, squabs, young geese, young turkeys,
plover, wild ducks, wild geese, swans and brant fowls, reed-birds, grouse, doe-birds,
partridges.
as o
FISH.
Salmon, halibut, codfish, pompano, striped bass, haddock, cero, a large fish simi-
lar to the Spanish mackerel; flounders, fresh mackerel, blackfish, Spanish mackerel,
butterfish, whitefish, weakfish, smelts, porgies, squids, pickerel, crayfish, catfish,
bluefish, wall-eyed pike, sea bass, skate, carp, prawns, white bait, frog’s legs, hard
crabs, moonfish, soft crabs, herrings, lobsters, ¢lams.
VEGETABLES.
Potatoes, cabbages, turnips, artichokes, peas, beans, carrots, onions, salsitfy,
mushrooms, lettuce, sorrel, celery, cauliflower, Brussels-sprouts, sweet potatoes,
squash, rhubarb, green-peppers, parsnips, beets, green corn, tomatoes, cress.
Nai
" OCTOBER.
MEATS.
Beef, veal, mutton, lamb, pork, venison, antelope.
426 SEASONABLE FOOD.
POULTRY AND GAME.
Turkeys, geese, fowls, pullets, chickens, wild ducks, the canvas-back duck being
the most highly prized, for its delicate flavor; woodcock, grouse, pheasants, pig-
eons, partridges, snipes, reed-birds, golden plover, gray plover, squabs.
FISH.
Striped bass, fresh cod, halibut, haddock, Spanish mackerel, fresh mackerel,
cero, flounders, pompano, weakfish, white perch, grouper, sheep’s-head, whitefish,
bluefish, pickerel, red-snapper, yellow perch, smelts, sea bass, black bass, cisco,
wall-eyed pike, crayfish, carp, salmon-trout, spotted bass, terrapin, frogs’ legs, hard
erabs, soft crabs, white bait, green turtle, scallops, eels, lobsters, oysters.
VEGETABLES.
Potatoes, cabbages, turnips, carrots, cauliflowers, parsnips, string beans, peas,
lima beans, corn, tcmatoes, onions, spinach, salsify, egg-plant, beets, pumpkins,
endive, celery, parsley squash, cucumbers, mushrooms, sweet herbs of all kinds,
salads of all kinds, garlic, shallots.
ee
NOVEMBER.
MEATS.
Beef, veal, mutton, pork, venison, antelope.
POULTRY AND GAME.
Rabbits, hares, pheasants, woodcock, partridges, quails, snipe, grouse, wild
ducks, wild geese, fowls, turkeys, pigeons.
FISH.
Striped bass, fresh cod, halibut, haddock, salmon, fresh mackerel, blackfish,
whitefish, bluefish, catfish, redfish or spotted bass, black bass, yellow perch skate
: 5 7° Sch 9
red-snapper, salmon-trout, pickerel, shad, wall-eyed pike, cisco, crayfish, terrapin,
green turtle, scallops, prawns, white bait, frogs’ legs, hard crabs, oysters.
SEASONABLE FOOD. 427
VEGETABLES.
Potatoes, carrots, parsnips, turnips, onions, dried beans, artichokes, cabbages,
beets, winter squash, celery parsley, pumpkins, shallots, mushrooms, chiccory,
all sorts of salads and sweet herbs.
DECEMBER.
MEATS.
Beef, veal, mutton, pork, venison.
POULTRY AND GAME.
Rabbits, hares, grouse, pheasants, woodcock, snipe, partridges, turkey, fowls,
chickens, pullets, geese, wild geese, ducks, wild duck, tame duck, canyas-back duck, }
quails.
FISH.
Turbot, sturgeon, haddock, halibut, eels, striped bass, flounders, salmon, fresh
cod, blackfish, whitefish, grouper, cusk, shad, mullet, a sweet panfish, black bass,
yellow perch, salmon-trout, pickerel, cisco, skate, wall-eyed pike, terrapin, crayfish,
green turtle, prawns, hard crabs, soft crabs, scallops, frogs’ legs, oysters.
VEGETABLES.
Potatoes, cabbages, onions, winter squash, beets, turnips, pumpkins, carrots,
parsnips, dried beans, dried peas, mushrooms, parsley, shallots, Brussels-sprouts,
leeks, horse-radish, garlic, mint, sage and small salads. Garden herbs which are
mostly.used for stuffings and for flavoring dishes, soups, etc., or for garnishing,
may be found either green or dried the year round, always in season.
Melons ean be had at most of our markets from July 1st until the 15th of Octo-
ber; they are received from the South in the early part of the season, and are not
as fresh and ;
ood as those ripened in our own vicinity.
MENUs.
BREAKFAST, LUNCHEON AND DINNER
FOR THE HOLIDAYS
AND FOR
A WEEK IN EACH MONTH IN THE NARS
JANUARY.
New Year’s Day.
Breaktast. Dinner.
Baked Apples 425. Oysters on Half Shell.
Hominy 244. Julienne Soup 26.
Broiled White Fish 51. Ham Omelet 206. Baked Pickerel 43.
Potatoes alaCreme171. Parker House Rolls 224. Roast Turkey 71, Oyster Stuffing 72.
Crullers 281. Toast 246. Mashed Potatoes 170. Boiled Onions 176.
Coffee 408. Baked Winter Squash 188.
Cranberry Sauce 144. Chicken Pie 77.
Supper. Plain Celery 155. Lobster Salad 151.
Olives. Spiced Currants 168.
English Plum Pudding 353, Wine Sauce 371.
Mince Pie 300. Orange Water Ice 337.
Cold Roast Turkey 71.
Boston Oyster Pie 66. Celery Salad 154.
Baked Sweet Potatoes 175.
i Fancy Cakes 275. Cheese. Fruits.
Rusks 227. Fruit Cake 256. Nuts. INS CSATEE Confectionery.
Sliced Oranges. Coffee 408
Tea 410.
MENUS.
Sunday.
Breeaktlast.
Oranges.
Oatmeal, with Cream 243,
Broiled Mutton Chops 122. Tomato Sauce 140.
Favorite Warmed Potatoes 173.
Eggs on Toast 248. Graham Gems 230.
Wheat Bread 213. Coffee 408.
Supper.
Potted Ham 134.
Cheese Cream Toast 198. Celery Salad 154+
Baked Lemon Pudding 355.
Dinner.
Oysters on Half Shell.
Mock Turtle Soup 32.
Boiled Halibut 48, Sauce Maitre d’Hotel 142.
Roast Haunch of Venison 91, Currant Jelly 383.
Potato Croquettes No.1 174.
Creamed Parsnips 180. Celery.
Pickled White Cabbage 162.
Chicken Patties 77.
Jelly Kisses 330,
Cold Raised Biscuit 223. Raisins. Nuts. Fruit.
Gooseberry Jam 387. Citron Cake 260. Coffee 408
Tea 410. 2
/ Monday.
Breahtast. Dinner.
Baked Apples 425.
Boiled Rice 244. Pork Cutlets 130.
Waffles 231, with Maple Syrup.
72
Potato Fillets 173.
Toast 246. Coffee 408.
BRuncheow.
Cold Roast Venison 91.
Broiled Oysters 63. Potato Salad 155
Rye Drop Cakes 232.
Oanned Peaches 390. Tea 410.
Macaroni Soup 33.
Boiled Leg of Mutton 121, Caper Sauce 140.
Potatoes a la Delmonico 174.
Steamed Cabbage 178. Cheese Fondu 197.
Cucumber Pickles 159.
Boston Cream Pie 294. Sliced Oranges.
Crackers. Cheese.
Coffee 408.
Tuesday.
Breaktlast.
Raspbérry Jam 387.
Hominy 244. Saratoga Chips 171.
Porterhouse Steak 97.
French Griddle Cakes 235.
Brown Bread 216. Coffee 408.
BRurwcheow.
Scrambled Mutton 125.
Welsh Rarebit 198. Olives.
Hominy Croquettes 244.
Qurrant Jelly 383. Molasses Cup Cake 274.
Chocolate 410.
2
Dinwer.
Oyster Soup 38.
Roast Loin of Pork 128, Apple Sauce 143.
Boiled Sweet Potatoes 175.
Scalloped Onions 177. Stewed Carrots 189.
Pickled Green Peppers 162.
Royal Sago Pudding 357, Sweet Sauce 375.
Crullers 281.
Fruit. Cheese.
Coffee 408.
430 MENUS.
Wednesday.
BeeakTlast.
Old-fashioned Apple Sauce 143.
Fried Mush 243.
Pork Tenderloins 129. Fried Sweet Potatoes 175.
Parker House Rolls 224. Omelet 208.
Wheat Bread 213.
Coffee 408.
Luncheon.
Cold Roast Pork 128. Stewed Codfish 55.
Green Tomato Pickles 161.
Rusks 227. Strawberry Jam 387.
Tea 410.
Bimmer.
Beef Soup 25,
Roast Fillet of Veal 112, Tomato Sauce 140.
Browned Potatoes 175.
Macaroni ala Creme 193. Parsnip Fritters 180.
Piccalili 165.
Lemon Pie 292. Cocoanut Tarts 303.
Cheese.
Coffee 408.
Thursday.
reahtast.
Stewed Peaches.
Corn Meal Mush 243.
Stewed Beef Kidney 109. Crisp Potatoes 173.
Egg Muffins 229. Ham Toast 248.
Coffee 408
gr
Ruwcheow.
Veal Croquettes 114.
Sardines.
Cold Slaw 153. Cheese Toast 247.
Canned Plums 392. Soft Ginger Cake 272.
Cocoa 411.
Binrmer.
Chicken Cream Soup 27.
Boiled Corned Beef 104.
Boiled Potatoes 104. Boiled Turnips 104.
Boiled Cabbage 104. Beets Boiled 186.
Charlotte Russe 320.
Preserved Strawberries 377.
Fruit Jumbles 280. Fruit.
Coffee 408.
Friday.
a iS
Breaktast,
Orange Marmalade 386.
Oat Flakes 245.
Codfish Balls 54. Baked Eggs on Toast 248.
Lyonnaise Potatoes 173.
Sally Lunn 226. ised Doughnuts 282.
Vegetable Hash 188. Deviled Lobster 59.
Graham Bread 216. Peach Butter 393.
Golden Spice Cake 267.
Tea 410.
Binner.
Celery Soup 35.
Baked Halibut 49, Hollandaise Sauce 142,
Browned Potatoes 170.
Scalloped Oysters 66. Stewed Tomatoes 181,
Fried Salsify 186.
Suet Plum Pudding 367, Brandy Sauce 371.
Sponge Drops 277. Fruit.
Coffee 408.
MENUS.
Saturday.
Breakfast,
Dinwer.
Apple Sauce 143.
Cracked Wheat 245. Tomato Soup 31.
Beef Hash 108. Fried Raw Potatoes 171. rei inte ae
Buckwheat Cakes with Maple Syrup 236. sipaes segiee aero Mee
Wheat Bread 213 Mashed Potatoes 170. Ladies’ Cabbage 178.
SIE ay: Boiled Rice 179. Cold Slaw 153.
BRumchearw. Apple Pie 289, Mock Ice 314.
Scalloped Fish 55. Head Cheese 136. ; Cookies 280. Cheese.
Celery 155. Grafton Milk Biscuits 226,
Coffee 408.
Grape Jelly 385. Cream Cake 264,
Chocolate 410,
FEBRUARY.
Washington’s Birthday.
Dinner,
rs on Half Shell.
Mock Turtle Soup 32.
Sp F ra
Beeaklast
Orar
Oatmeal with Cream 243.
R 9ng ic Thite Fish 5 tkasnal Sean
Country Sausage 135. Baked Omelet 208. Baked White Fish 50, Bechamel Sauce 141.
Lyonnaise Potatoes 173. Clam Fritters 68. Boiled Turkey 73, Oyster Sauce 138.
Egg Muffins 229. Wheat Bread 213. Boiled Sweet Potatoes 175.
Coffee 408 D cP Pe x 1
Coffee 408. Steamed Potatoes 172, Stewed Tomatoes 181.
Scalloped Onions 177.
Supper.
Salmi of Game 90,
Cold Boiled Turkey 73. Olives: Gniee cs eahie:
Potatoe Croquettes 174. Lobster Salad 151
Soda Biscuit 223.
English Pound Cake 259.
Pineapple Preserves 380.
Tea 410 Coffee 408.
Washington Pie 324. Bavarian Cream 310.
Variegated Jelly 332. Marble Cake 261.
Candied Fruits. Raisins and Nuts.
MENUS.
432
Sunday.
Breaktast.
Old-fashioned Apple Sauce 143.
Graham Mush 243.
Broiled Ham 134. Potatoe Croquettes 174
Fried Eggs 201.
Virginia Corn Bread 219.
German Doughnuts 283. Wheat Bread 213.
DBinwer,
Oxtail Soup 28.
Baked White Fish (Bordeaux Sauce) 50.
; Braised Ducks with Turnips 84.
Mashed Potatoes 170. Stewed Tomatoes 181.
Timbale of Macaroni 193.
Coffee 408.
Supper. Celery Salad 154. Fried Sweetbreads 119.
Boston Oyster Pie 66. Sago Apple Pudding 357.
Cold Boiled Tongue 110. Lemon Jelly 331. Fruit.
Sliced Cucumber Pickle 160.
Orange Short Cake 240. Ginger Snaps 275. Almond Macaroons 331.
Tea 410. Coffee 408.
Monday.
Dreaktast. Diner.
Stewed Apricots.
Steamed Oatmeal 245.
Fried Chicken 78. Potato Puffs 171.
Flannel Cakes 233. Milk Toast 246.
Coffee 408.
Buncheon.
Warmed-up Duck 85.
Sliced Bologna Sausage 135.
Celery 155. Potato Biscuit 226.
Canned Grapes 390.
Chocolate 410.
Vermicelli Soup 35.
Stewed Brisket of Beef 106.
Scalloped Potatoes 172.
Stewed Parsnips 180.
French Cabbage 179. Mixed Pickles 166.
Cranberry Pie 298.
Spanish Cream 310.
Fruit. Cheese.
Coffee 408.
Tuesday.
Dreaktlast,
Sliced Oranges.
Hominy 244.
Hamburger Steak 109.
Puff Ball Doughnuts 283.
Wheat Bread 213.
Coffee 408.
Duncheow.
Cold Sliced Beef 106.
Potato Puffs 171. Tomato Catsup 156.
Light Biscuit 224. Jelly Fritters 328.
Tea 410.
Grilled Pork 182.
Saratoga Chips 171. Tennessee Muffins 229.
Bivnrer.
Scotch Mutton Broth 25,
Baked Ham 133.
Potato Snow 172.
Scalloped Tomatoes 181.
Veal Croquettes 114. Stewed Beets 186.
Sunderland Pudding 369, Custard Sauce 374.
Lemon Cookies 281,
Fruit.
Coffee 408.
MENUS.
Wednesday.
Breakfast. Dinner.
Fried Apples 130. Mullagatawny Soup 31.
Corn Meal Mush 243.
Boned Leg of Mutton, Roasted, 120.
Fried Pork Chops 130. Newport Waffles 231. Ba cae aC
Favorite Warmed Potatoes 173. Boiled Potatoes 169. Stewed Onions 176.
Brown Bread 216. Coffee 408. Mashed Turnips 190.
Hot Slaw 153.
Lumcheon. :
Tapioca Blanc Mange 318,
Sliced Ham 133. Scalloped Oysters 66. with Raspberry Jam 387.
Fried Sweet Potatoes 175. wen : i
Sweet Pickle 167. Lemon Toast 326. AIRS ECG E ane
: Tea 410. Coffee 408.
Thursday.
Breakfast. :
S Dinner.
Bananas.
Samp 245. Tapioca Cream Soup 34,
Broiled Veal Cutlets 114, Tomato Sauce 140. Ourry Chicken with Rice 81.
Fried Potatoes 171. French Rolls 225. s as ‘,
Wonders 282. Wheat Bread 213. YI SISTA aie
Coffee 408. Stewed Salsify 185.
Boiled Squash 188. , Pickled Onions 163.
gr ,
Luncheon, Delicate Indian Pudding 351.
Hashed Mutton on Toast 122.
Potato Croquettes 174. Pickled Oysters 164.
Preserved Cherries 377. Feather Cake 264. Crackers. Cheese.
Chocolato 410. Coffee 408.
Orange Jeliy 332.
Friday.
Breakiast. Dinner.
Oranges, Lobster Soup 38,
atmeal, with Cream 243.
Sees mp users Boiled Cod with Oyster Sauce 56.
Veal Hash on Toast 249. Potato Puffs 171. Fried Cabbage 178,
Fried Sweet Potatoes 175. Mnuttonettes 124.
Corn Meal Griddle Cakes 234, :
Coffee 408. Olives.
Cocoanut Pudding 352.
Luncheon.
Lobster Croquettes 60. French Stew 105.
Cold Slaw 153. Rusks 227.
Sweet Omelet 326. Coffee 408,
Tea 410.
Banana Cream 313.
Oup Cakes 276.
MENUS.
434
Saturday.
Reeaktast.
Apple Jelly 385.
Boiled Rice 244.
Fried Pickled Pigs’ Feet 133.
Baked Potatoes 175. Fish Omelet 207.
English Crumpets 242. Wheat Bread 213.
Coffee 408.
Luncheon.
Dried Beef with Cream 106.
Cheese Fondu 197.
Dinwer.
Turtle Bean Soup 30.
Beef a la Mode 99.
Baked Potatoes 175. Sour-crout 179,
Macaroni a la Ttalienne 192.
Chowchow 163.
Chocolate Custard Pie 291.
Little Plum Cakes 279.
Potato Salad 154. Grafton Milk Biscuit 226. Fruit.
Corn Meal Puffs 351.
Lemon Sauce 373, Coffee 408.
Cocoa 411.
MARCH.
Sunday.
Breaktast, Dinwer.
Sliced Oranges.
Oat Flakes 245.
‘ Porterhouse Steak 97.
Lyonnaise Potatoes 173,
Oyster Omelet 206. Raised Biscuit 223.
Sour Milk Griddle Cakes 233.
Coffee 408.
Supper.
Calf’s Head Cheese 117.
Lobster Patties 60. Potato Salad 154.
Warm Soda Biscuits 223.
Honey.
Lemon Cookies 281.
Tea 410.
Swiss White Soup 35.
Boiled Fresh Mackerel 52, Egg Sauce 138.
Roast Beef 96.
Yorkshire Pudding 97.
Browned Potatoes 175.
Spinach with Eggs 188. Boiled Parsnips 180.
Scalloped Cheese 197.
Chicken Croquettes 78.
Tapioca Cream Custard 313.
Rhubarb Pie 296.
Sponge Drops 277. Cheese.
Coffee 408.
MENUS.
Monday.
Dreeaktast.
Baked Apples 425. Binner.
Hominy 244,
Fried Ham and Eggs 132.
Crisp Potatoes 173. Plain Muffins 229. Braised Veal 117.
Brown Bread 216.
Coffee 408.
Split Pea Soup 29.
Steamed Potatoes 172.
Cabbage with Cream 178.
Prurcheon Stewed Beets 186. Mixed Pickles 166.
Cold Roast Beef 96 Fish Fritters 56 Superior Bread Pudding 346, Plain Sauce 378.
Baked Potatoes 175. Orange Tarts 302, Fruit.
Indian Loaf Cake 220. Plum Preserves 378
Coffee 408.
Chocolate 410. hata
Tuesday.
Breaktast. 5
Binwer.
Bananas.
Fried Mush 243. Consomme,Soup 26.
Fried Veal Chops 113.
Hasty Cooked Potatoes 172.
Egg Biscuit 224. Wheat Bread 213. Mashed Potatoes 170. Stewed Carrots 189,
Roast Chicken 74.
Coffee 408. Tomato Toast 248.
by ; Spiced Currants 168.
Runcheon,
Oyster Stew 63. Spiced Beef Relish 105.
Almond Pudding 347. Lemon Trifle 316,
Hominy Croquettes 244. Angel: Cake 266. Bruit
Rusks 227. Canned Peaches 390. Coffee 408.
Tea 410.
Wednesday.
Reeakhlast. Dinner,
Lemon Marmalade 386. Vegetable Soup 34.
Oracked Wheat 245. Baked Calf’s Head 117.
Country Sausages 135. Potato Puffs 171.
Bread Griddle Cakes 235. Boiled Potatoes 169. Stewed Onions 176,
Cream Toast 246. Macaroni and Tomato Sauce 193.
Coffee 408.
Cold Slaw 153.
Buncheon. Apple Custard Pie 290.
Chicken Patties 77. Baked Omelet 208. Wine Jelly 331.
Potato Croquettes 174. Goconnut-Coolkiesvsel
East India Pickle 165. ese:
Beaten Biscuit 225. Apple Pudding 359. z
Tea 410. Coffee 408,
MENUS.
436
Thursday.
Breaktlast.
Stewed Prunes.
Steamed Oatmeal 245.
Pork Cutlets 130. Baked Potatoes 175.
Scrambled Eggs 201.
Corn Meal Fritters 237.
Wheat Bread 218. Coffee 408.
Purncheow.
Fricasseed Tripe 111.
Hashed Beef on Toast 249.
Ohicken Salad 151. Cream Toast 246.
Crullers 282. Grape Jelly 385.
Chocolate 410.
Diner.
Oyster Soup 39.
Spiced Beef 99.
Potato Croquettes 174.
Spinach with Eggs 188.
Scalloped Tomatoes 181.
Olives.
Plain Charlotte Russe 321.
Jam Tarts 305. Fruit.
Coffee 408.
Friday.
Hreakilast.
Peach Jelly 386. Boiled Rice 244.
Fried Pan Fish 43.
‘YJeal Hash on Toast 249. Saratoga Chips 171.
Feather Griddle Cakes 233.
Coffee 408.
Luncheon.
Oold Spiced Beef 99. Stewed Codfish 55.
Fried Potatoes 171. | Brown Bread 217.
Apple Fritters 237.
Tea 410.
Dinner.
Tomato Soup No. 2 31.
Boiled White Fish 50, Maitre d’Hotel Sauce 142.
Potato Snow 172. Fried Parsnips 180.
Boiled Cabbage 177, and Ham 134.
Cucumber Pickle 159.
Cracker Pudding 350, Fruit Sauce 374.
Lemon Jelly 331.
Delicate Cake 261. Fruit.
Coffee 408.
Saturday.
Breakilast.
Cider Apple Sauce 143.
Hominy 244.
Calf’s Liver and Bacon 118.
Potatoes ala Creme 171. Egg Muffins 229.
Brown Bread 216. Coffee 408.
Cumcheow.
Ham Omelet 206. Pan Oysters 64.
Rice Croquettes 243. Cream Short Cake 240.
Strawberry Preserves 377.
Chocolate 410.
Dinwer.
Philadelphia Pepper Pot 30.
Baked Mutton Cutlets 123.
Roast Sweet Potatoes 176.
Mashed Turnips 190. Stewed Celery 185.
Lobster ‘Salad 152.
Apple Dumplings 341, Sweet Sauce 375.
Baked Custard 306.
Raisins. Nuts.
Coffee 408.
MENUS.
APRIL.
Sunday.
Beeahlast. Dinner.
Stewed Apples 328. Cream of Spinach Soup 27.
Oatmeal with Cream 243.
Weal Cutlets Broiled 114. Shirred Eggs 200. Boiled Shad 46, Sauce Tartare 138.
Warmed Potatoes 173. Leg of Mutton a la Venison 121.
French Rolls 225. Wheat Bread 213,
Coffee 408. Steamed Potatoes 172. Creamed Parsnips 180.
e Oyster Patties 65. Ourrant Jelly 383.
SUPPEN. Lettuce Salad 154.
Cold Roast Chicken 74, : S :
Mayonnaise Fish 54. Welsh Rarebit 198. Delmonico Pudding 361, Pineapple Sherbet 337.
Baking Powder Biscuit 223. Rolled Jelly Cake 268. Fruit.
_ Layer Cake 268, with Banana Filling 270.
Coffee 408,
Chocolate 410.
Monday.
Beeaklast. Dinner.
Sliced Oranges.
Hominy 244, Mock Turtle Soup 32.
Broiled Halibut 49. Omelet of Herbs 205. Tenderloin of Beef 100.
Saratoga Chips 171. Raised Mufins 228. Boiled Potatoes 169. Steamed Cabbage 178.
Brown Bread 217.
Coffee 408. Stewed Onions 176.
* Radishes.
Burrcheon.
Mutton Pudding 124. Bneye aging Set,
Oyster Roast 64. Peach Meringue Pie 291.
Lettuce with Cream Dressing 150. Orisp Cookies 281. Fruit
French Rolls 225. Oup Custard 307.
Tea 410. Coffee 408.
Tuesday.
Dreaktast. Dinner.
Stewed Prunes. Celery Soup 35.
Oat Flakes 245. 2
Frizzled Beef 104. Grilled Salt Pork 182. French Stew 106.
Potato Puffs 171. Sally Lunn 226. Potato Puffs 171. Mashed Turnips 190,
Toast 246. Coffee 408, Brats Gatleta 8.
Luncheon. Pickled Cabbage 161.
Roast Beef Pie with Potato Crust 103. Golden Cream Cake 264.
fried Tripe 110. Hominy Croquettes 244.
Olives. Light Biscuit 224. Orange Cocoanut Salad 329,
Jelly Puddings 369. Nuts. Raisins.
Chocolate 410. Coffee 4(8.
438
MENUS.
Wednesday.
Breakbrlast,
Baked Apples 425.
Boiled Rice 244.
Mutton Chops Fried 123. Lyonnaise Potatoes 173.
Parker House Rolls 224.
Wheat Bread 213.
Coffee 408.
Rurrcheow,
Chicken Omelet 206.
Fried Eels 47. Radishes 155.
Steamed Brown Bread 217.
Sponge Cake 257. Quince Preserves 379.
Tea 410.
Dimer.
Mullagatawny Soup 31.
Boiled Fillet of Veal 112.
Boiled Sweet Potatoes 175
Stewed Tomatoes 181. Baked Sweetbreads 119,
Chowchow 163.
Mock Cream Pie 294. Lemon Jelky 331,
Almond Jumbles 280. Fruit.
Coffee 408.
Thursday.
ReeakhTast.
Oranges.
Cracked Wheat. 245.
Dried Beef with Cream 106.
Veal Collops 113. Baked Potatoes 175.
Grafton Milk Biscuits 226.
Dipped Toast 246. Coffee 408.
Runcheow.
Pressed Beef 105. Stewed’ Kidneys 109.
Baked Potatoes 175. Pickled Peppers 162.
Fried Dinner Rolls 241.
Canned Peaches 390.
Cocoa 411.
Dinrrer.
Beef Soup 25.
Chicken ala Terrapin 82.
Browned Potatoes 170. Fried Parsnips 180.
Macaroni and Cheese 192.
Lettuce 156, with French Dressing 150,
Banana Pudding 367.
Jam Tarts 305. Nuts. Raisins.
Coffee 408.
Friday.
Deeaktast.
Bananas.
Steamed Oatmeal 245.
Stewed Codfish 55.
Boiled Potatoes 169.
Hot Cross Buns 227. Brown Bread 217.
Coffee 408. °
Durrcheon,
Rissoles of Chicken 76.
Potted Fish 52. Nun’s Toast 246.
Potato Biscuit 226.
Lemon Cake 260, Peach Jelly 386.
Tea 410.
Bread Omelet 207.
Bimmer.
Vermicelli Soup 35.
Baked Shad with Dressing 46.
Scalloped Potatoes 172. Spinach with Eggs 188.
Veal Croquettes 114.
Olives.
Fig Pudding 359.
Chocolate Eclairs 273. Fruit.
Coffee 408.
MENTS.
Saturday.
Deeakfast.
Stewed Apricots.
Samp 245.
Broiled Ham 134. Fried Eggs 201.
Sweet Potatoes Fried 175.
Newport Waffles 231. Flannel Cakes 233,
Coffee 408.
Durmcheow,
Veal Stew 115. Scalloped Cheese 197.
Potato Croquettes 174.
Radishes 155.
Boston Brown Bread 216.
Ginger Snaps 275. Canned Grapes 890,
Chocolate 410. :
Binwer.
Onion Soup 384.
Pot Roast 98.
Mashed Potatoes 170. Boiled Onions 176,
Lobster Patties 60.
Lettuce 156, with Mayonnaise 149.
Pineapple Charlotte Russe 323.
Lady Fingers 277.
Nuits, Raisins.
Coffee 408.
MAY.
Sunda
Breeaklast.
Sliced Pineapple.
Oat Flakes 245.
Fried Chicken 78. Mushroom Omelet 206.
Saratoga Chips 171. Sally Lunn 226,
Wheat Bread 213.
Coffee 408.
Green Peas 187.
Supper.
Veal Loaf Sliced 116.
Scalloped Clams 69 Ham Salad 153.
Rusks 227. Preserved Pears 380.
Almond Cake 267.
Tea 410.
y-
Dinner.
Cream of Asparagus Soup 29.
Boiled Bass 47, Sauce Tartare 138.
Roast Lamb 125, with Mint Sauce 141,
Boiled New Potatoes 169.
Rice Croquettes 243.
Lobster Salad 152.
Cabinet Pudding 354.
Custard Ice Cream 335.
Jelly Kisses 330. Fruit.
Coffee 408.
MENTS.
Monday. .
Breeahlast.
Oranges.
Boiled Rice 244.
Broiled Lamb Chops 122.
Lyonnaise Potatoes 173.
Egg Muffins 229. Milk Toast 246.
Coffee 408.
Luncheon.
Cold Roast Lamb 125.
Chicken Turnovers 83.
Lettuce 156, with Mayonnaise 149.
French Bread 218.
Layer Cake with Fig Filling 271.
Chocolate 410.
Diner.
Macaroni Soup 33.
Beef Steak Pie 103.
Mashed Potatoes 170.
String Beans 185. Ladies’ Cabbage 178.
Horse-radish 156.
Rhubarb Pie 296.
Rice Meringue 362.
Nuts. Cheese. Raisins.
Coffee 408.
Tuesday. ,
Beeahtast,
Stewed Rhubarb.
Oatmeal with Cream 243.
Broiled Shad 46. Scrambled Eggs 201.
Browned Potatoes 170. Brown Bread 217.
Parker House Rolls 224.
Coffee 408.
Luncheon.
Hamburger Steak 109.
Potato Croquettes 174.
Bean Salad 155. Sour Milk Biscuits 223,
Election Cake 264. Peach Butter 393.
Tea 410.
Binner.
Swiss White Soup 35.
Roast Loin of Veal 111.
New Potatoes a la Creme 171.
Baked Onions 176. Cheese Fondu 197.
Spinach with Egg 188.
Transparent. Pudding 365,
Cold Cream Sauce 373.
Cookies 280. Fruit.
Coffee 408.
Wednesday.
Reeakhrast,
Stewed Peaches.
Fried Mush 243.
Frogs’ Legs Fried 69, Tomato Sauce 140.
New Boiled Potatoes 769.
French Rolls 225. Wheat Bread 213.
Coffee 408.
Ruamcheon.
Veal Pie 115. Broiled Ham 134,
String Beans 185. Corn Bread 219.
Pineapple Fritters 238.
Chocolate 410.
Dinner.
Julienne Soup 27.
Boiled Beef Tongue 110.
Potato Snow 172. Boiled Turnips 136.
Macaroni a la Italienne 192.
Lettuce Salad 154.
Chocolate Pudding 357, Whipped Cream 309.
Nuts. Raisins.
Coffee 408.
MENTS.
Thursday.
Breaktast,
Sliced Pineapple.
Hominy 244.
Tripe Lyonnaise 111. Plain Omelet 204,
New Potatoes ala Creme 171.
Plain Crumpets 242.
Wheat Griddle Cakes 233.
Coffee 408.
Burmacheow.
Cold Tongue 110. Beefsteak 97.
Walnut Catsup 157.
Light Biscuit 224. Cheap Cream Cake 272.
Preserved Apples 379.
Tea 410.
Friday.
Beeaklast.
Oranges.
Steamed Oatmeal 245.
Fresh Salmon Fried 44. Boiled Eggs 200.
Warmed Potatoes 173.
Cream Wafiles 231. Brown Bread 217.
Coffee 408.
Luncheon.
Lamb Stew 126. Asparagus Omelet 205.
Lettuce Salad 154.
German Bread 219. Canned Peaches 390.
Molasses Cup Cakes 274.
Chocolate 410.
Saturday.
Breaklast,
Stewed Rhubarb.
Cracked Wheat 245.
Baked Mutton Chops with Potatoes 123.
Eggs aux Fines Herbes 202.
Graham Gems 230. Dipped Toast 246.
Coffee 408.
String Beans 185.
Lumcheow.
Fried Spring Chicken 78.
Clam Fritters 68. Sliced Tomatoes.
Wheat Drop Cakes 233.
Ooffee Cake 264. Crab Apple Jelly 385.
Chocolate 410.
Boiled Potatoes 169.
Corn Starch Cakes 277.
Green Peas 187.
Jelly Fritters 328. °
Dessert Puffs 325.
Bimmer.
Split Pea Soup 29.
Chicken Pot Pie 81.
Stewed Tomatoes 182
Fried Sweetbreads 119.
Bean Salad 155,
Burnt Almond Charlotte 323.
Orange Jelly 332.
Fruit.
Coffee 408.
Bimmer.
Irish Potato Soup 35.
Steamed. Halibut 48, Egg Sauce 138.
Steamed Sweet Potatoes 175.
Veal Olives 113.
Dandelion Greens 189.
Cold Lemon Pudding 356.
Fruit.
Coffee 408.
Bimmer.
Ox-tail Soup 28.
Spiced Beef 99.
Boiled New Potatoes 169.
Spinach with Eggs 188.
Radishes 155.
Pineapple Pie 297.
Fruit.
Coffee 408.
MENUS.
442
JUNE.
Sunday.
Dreaklast.
Strawberries and Cream.
Hominy 244.
fried Brook Trout 49. Poached Eggs 201.
Potatoes a la Creme 171.
Corn Meal Muffins 230.
Mushrooms on Toast 247.
Coffee 408.
Supper.
Scalloped Crabs 52. Cold Pressed Lamb 126.
Sliced Tomatoes with Mayonnaise 149.
Buns 227.
Angel Cake 266. Raspberries.
Tea 410.
Mon
BreeahTast.
Stewed Apricots.
Graham Mush 243.
Fried Chicken a la Italienne 7&
Steamed Potatoes 172.
Continental Hotel Waffles 231.
Wheat Bread 213. Coffee 408.
Baurricheow,
Pickled Salmon 44,
Scalloped Chicken 80.
Sliced Cucumbers.
Strawberry Short-cake 240, with Cream.
Chocolate 410.
Hominy Croquettes 244,
Binwer.
Green Pea Soup 29.
Boiled Salmon 43, Bechamel Sauce 141.
Stewed whole Spring Chicken 76.
Steamed New Potatoes 172. Beet Greens 189,
Summer Squash 188. Raw Cucumbers 155.
Sweetbread Croquettes 119.
Chocolate Blanc Mange 319.
Strawberry Ice Cream 335. Queens Cake, 266,
Coffee 408.
day.
Dinner.
Beef Soup 25, with Noodles 36.
Veal Pie 115.
New Potatoes 169 Cucumbers a la Creme 183.
Asparagus 187, White Sauce 138.
Lettuce 156, French Dressing 150.
Green Currant Pie 295. Boiled Custard 307.
Brunswick Jelly Cakes 278,
Cheese. Coffee 408.
Tuesday.
Breaktast.
Raspberries and Cream.
Oat Flakes 245.
Soft Shell Crabs Fried 62.
Warmed Potatoes 173 Pop-overs, 233.
Toast 246. Coffee 408.
Purncheon,
French Stew 105.
Cold Sliced Tongue 110.
Bean Salad 155. Milk Biscuits 226.
Cold Custard Pie 294,
Iced Tea 410.
Ham Omelet 206.
Binwer.
White Mushroom Soup 26.
Roast Beef 96.
Potatoes ala Creme 171. Fried Cauliflower 177.
Spinach with Eggs 188.
Sliced Tomatoes, Mayonnaise 149.
Strawberry Short-cake 240,
with whipped Cream 309,
Wafers 276.
Coffee 408.
Cheese.
MENTS.
Wednesday.
Beeaktast.
Cherries.
Cracked Wheat 245.
Broiled Lamb Chops 122. Tomato Sauce 140.
Saratoga Chips 171. Raised Muffins 228.
Brown Bread 217.
Coffee 408.
Runcheow.
Roast Beef Pie 1038.
Fried Potatoes with Eggs 174.
Crab Salad 153. Soda Biscuit 223.
Pineapple Fritters 238.
Tea 410.
Diver.
Veal Soup 25, with Croutons 37.
Boiled Chicken 75. Caper Sauce 140.
Steamed New Potatoes 172.
Asparagus on Toast 187.
String Beans 185. Young Onions.
Green Gooseberry Tart 303.
Golden Cream 311.
Cocoanut Macaroons 330. Cheese.
Coffee 408.
Thursday.
Breeaktast.
Strawberries and Cream.
Oatmeal with Cream 243.
Chicken Omelet 206. Corned Beef Hash 108.
Potatoe Fillets 173.
Grafton Milk Biscuits 226.
Cream Toast 246. Coffee 408.
Luncheon.
Smothered Beefsteak 101.
Potato Croquettes 174.
Lettuce with Mayonnaise 149.
Cream Short-cake 240. Cherry Pudding 352.
Chocolate 410.
Dinner.
Clam Soup, French Style 39.
Broiled Forequarter of Lamb 126,
Tomato Sauce 140.
Potatoes a la Delmonico 174.
String Beans 185.
Cauliflower 177. Tomato Salad 154.
Strawberry Bavarian Cream 310.
Sliced Pineapple. Pound Cake 259,
Coffee 408.
Friday.
Beeakhlast.
Sliced Tomatoes.
Boiled Rice 244.
Broiled Spanish Mackerel 51.
Scalloped Eggs 200.
French Rolls 225. Wheat Bread 213.
Coffee 408.
Ruancheon.
Clam Chowder 68. Cold Pressed Beef 105.
Mixed Summer Salad 151.
Buns 227. Fancy Cakes 295.
Currants.
Tea 410.
Lyonnaise Potatoes 173.
Dimmer.
Cream of Asparagus 29.
Baked Blue Fish 47, Tomato Sauce 140.
New Potatoes and Cream 171.
Summer Squash 188.
Muttonettes 124. Sliced Cucumbers 155,
Charlotte Russe 320.
Strawberries and Cream.
Pastry Ramakins 197.
Coffee 408.
444 MENUS.
Saturday.
BRreakhlast.
Stewed Green Currants. Dinner.
Steamed Oatmeal 245. :
Porterhouse Steak Broiled with Watercresses 97. Tomato Soup 31.
New Boiled Potatoes 169. Roast Loin of Mutton 120.
ks 2 ic st 246.
gues Restos ae Scalloped New Potatoes 172.
Cauliflower 177.
Luncheon. Beet Greens 189. Radishes 155.
Fricassee Chicken 75. Cherry Pie 295. Mock Ice 314.
Rice Croquettes 243. 2 E
ted Cakes 277. Cheese.
Dressed Cucumbers 155. French Bread 218. Venn 52
Cup Cakes 276. Coffee 408.
Srawberries and Cream.
Iced Tea 410.
JULY.
Fourth of July.
Rreakiast. Dinner.
Red Raspberries and Cream. Clam Soup 39.
Fried Chicken 78.
Scrambled Tomatoes 182.
Warmed Potatoes 173. Tennessee Muffins 229. Roast Lamb 125, Mint Sauce 141.
Toast 146. Coffee, 408. New Potatoes Boiled 169.
Boiled Cod 56, with Lobster Sauce 139.
i Green Peas 187. Spinach with Eggs 188.
Supper.
Cold Sliced Lamb 125.
Crab Pie 61. Watercress Salad 155.
Cucumbers Sliced 155.
Chicken Patties 77.
Cheese Toast 247. Naples Biscuits 322. Vanilla Ice Cream 334..
Graham Bread 216. Sponge Cake 257. ,
BSE ae Chocolate Macaroons 331. Strawberries.
Tea 410. Coffee 408.
MENTS.
Sunday.
Breakfast. 2
Dinner.
Fresh Cherries.
Hominy 244, Cream of Spinach Soup 27.
Broiled Chicken 77, Poached Eggs 202.
Boiled Blue Fish 47, Sauce Maitre d’Hotel 142.
Saratoga Chips 171.
New England Corn Cake 219. Roast Lamb 125, Tomato Sauce 140.
Wheat Bread 213. New Potatoes with Cream 171.
Coffee 408. a
Green Corn 183. Caulifiower 177.
5 White Sauce 138. Crab Salad 153.
Supper.
Salmon Croquettes 57.
Spiced Beef Tongue 110.
Lobster. Patties 60; Cottage Pudding 352. Chocolate Ice Cream 335.
Sliced Tomatoes with Mayonnaise 149, Raspberries.
Crumpets 242, White Fruit Cake 257.
Blackberries, Tea 410. ee Banas
Monday.
Duecaktast. *
olan tards Dinner.
Stewed Pears 329.
i 27.
Oatmeal with Cream 243. poHenEeneOED. 2
Veal Chops Fried 113. Plain Omelet 204. Beef a la Mode 99.
Warmed Potatoes 173. Boiled Potatoes 169. Green Peas 187.
Raised Muffins 228. Dry Toast 246.
Coffee 408. Stuffed Baked Tomatoes 181.
: t Lettuce Salad 154.
Luncheon.
ey Blackberry Pudding 364. Floating Islands 318.
Cold Roast Lamb 125. Corn Pudding 183. eae
Potato Salad 154. French Bread 218. eonee Cake gre:
Currant Fritters 237. Coffee 408.
Cocoa 411
Tuesday.
Ge > % Fe ‘
Deeahtast. Dinner.
Raspberries. ae 2
Cracked Wheat 245. Vermicelli Soup 35.
Beefsteak Broiled 97. Cream. Toast 246. Chicken Stewed, with Biscuit 82,
Lyonnaise Potatoes 173.
Light Biscuit 224. Brown Bread 217. :
Coffee 408. Lobster Croquettes 60.
Steamed Potatoes 172. Stewed Corn 183.
es EE Cucumbers Sliced 155.
Luncheon. Ripe Currant Pie 295. Snow Cream 314,
Cold Sliced Beef 99.
Cheese Souffle 197.
Tomato Salad 154. Graham Bread 216. Coffee 408.
Green Gooseberry Tart 303.
Tea 410.
Ribbon Cake 266. Cheese.
MENUS.
446
Wednesday.
Breaklast.
Blackberries.
Steamed Oatmeal 245.
Beef Hash 108.
Fresh Salmon Fried 44.
Potato Fillets 173.
Tennessee Muffins 229. Dipped Toast 246.
Coffee 408.
Braricleow.
Chicken Turnovers 83.
DIiNUWer.
Spring Vegetable Soup 35.
Scalloped Mutton and Tomatoes 125.
Boiled Potatoes 169.
Spinach with Eggs 188. Clam Fritters 68.
Young Onions.
Corn Starch Pudding 349.
Raspberries with Cream. Silver Cake 261.
Beefsteak Pie 103.
Lettuce with Mayonnaise 149.
Buns 227. re
Layer Cake 268, Banana Filling 270. Coffee 408.
Chocolate 410.
Thursday.
Beeaktast.
Red Raspberries. Diner.
Graham Mush with Maple Syrup 243. Geavessoup &
Roast Beef Pie with Potato Crust 103.
Broiled Lamb Chops 122.
Potatoes a la Creme 171.
Fried Tomatoes 182.
Raised Biscuit 223. Dry Toast 246.
Coffee 408.
Luncheon,
Sliced Veal Loaf 116.
Brain Cutlets 118. Fried Potatoes 171.
Dressed Cucumbers 15
French Bread 218. Cherry Pie 295.
Tea 410.
Potatoes a la Delmonico 174.
Cauliflower 177. Stewed Green Peas 187.
Lettuce 156, with Mayonnaise 149.
Cherry Roley Poley 366. Syllabub 315.
Boston Cream Cakes 273.
Coffee 408.
Friday.
Breeaktast.
Fresh Currants.
Boiled Rice 244.
‘Perch Fried 42.
Baked Potatoes 175.
Parker House Rolls 224.
Coffee 408.
Runcheon.
Broiled Chicken on Toast 80.
Green Corn Fritters 239.
Stewed Tomatoes 181.
Berry Tea Cakes 232.
Cocoa 411.
Scrambled Eggs 201.
Wheat Bread 213.
Blackberries.
DiMWEer.
Clam Chowder 68.
Salmon 44, and Caper Sauce 140.
New Potatoes Scalloped 172.
Summer Squash 188. Chicken Turnovers 83.
New Beets Boiled 186.
Rice Pudding 362. Raspberry Sherbet 337.
Philadelphia Jumbles 279.
Coffee 408.
Beeahlast,
Stewed Gooseberries.
Corn Meal Mush 243.
Broiled Ham 134. Vegetable Omelet
Newport Breakfast Oakes 241.
Crisp Potatoes 173, Brown Bread 21
Coffee 408.
Luncheow.
Fricassee Salmon 45. Beefsteak 9
Bean Salad 155. Corn Bread 219.
Transparent Pudding 365.
Iced Tea 410.
Breeaktast
Peaches and Cream.
Boiled Rice 244.
Broiled Spanish Mackerel 51.
Eggs aux Fines Herbes 202.
Warmed Potatoes 173.
Wheat Bread 213.
Coffee 408.
Supper.
Cold Boiled Chicken 75.
Pickled Salmon 44. Potato Salad
French Rolls 225. Raspberries,
White Mountain Cake 265.
Tea 410.
Saturday.
Rusks 227.
Dinner.
Bane Green Pea Soup 29.
French Stew 105.
7. New Potatoes with Cream 171.
Mock Oysters 67. Scalloped Clams 69.
Tomato Salad 154.
Custard Pie 294. Sponge Drops 277.
ie
Red Raspberries and Cream.
Coffee 408.
UGUST.
Sunday.
Dinner.
Consomme Soup 26.
Baked Pickerel 43, Egg Sauce 138.
Stewed Ducks 85.
Potatoes a la Delmonico 174.
Cabbage with Cream 178. Lobster Salad 151.
Stuffed Baked Tomatoes 181.
Lamb Sweetbreads 125.
155. Custard Pudding 348. Frozen Peaches 337.
Fruit Jumbles 280.
Coffee 408.
448 MENUS.
Monday.
Beeaklast,
Stewed Plums.
Steamed Oatmeal 245.
Mutton Cutlets 128. Tomato Toast 248.
Potato Fillets 173.
Egg Muffins 229. Brown Bread 217.
Coffee 408.
Luncheon.
Veal Pot Pie 114. Vegetable Omelet 205.
Lettuce with French Dressing 150.
German Bread 219. Peach Fritters 238.
Chocolate 410.
Dinner.
Tomato Soup 31,
Roast Beef’s Heart 109.
Boiled New Potatoes 169.
Cauliflower 177. String Beans 185.
Cucumbers Sliced 155
Damson Pie 297. Peach Trifle 317.
Sponge Cake 257. Cheese.
Coffee 408. °
Tuesday. -
Beeaktast.
Blackberries.
Hominy 244.
Frizzled Beef 104. Boiled Eggs 200.
Saratoga. Chips 171.
Breakfast Puffs 242. Dipped Toast 246.
Coffee 408.
Luncheon.
Sliced Beef Heart 109. Fried Tripe 110.
Stuffed Baked Tomatoes 182.
Pear Pickle 167. Buns 227.
Plum Cobbler 367.
Tea 410.
New Potatoes and Cream 171.
Dinwer.
Scotch Mutton Broth 25.
Broiled Fore-quarter of Lamb 126.
Lettuce 156, French Dressing 150.
Corn Pudding 183.
Apricot Meringue Pie 295.
Lemon Jelly 331.
Cookies 280. Fruit.
Coffee 408.
Wednesday.
Beeaklast.
Fresh Pears.
Cracked Wheat 245.
Brain Cutlets 118. Meat Omelet 204,
Lyonnaise Potatoes 173.
Huckleberry Griddle Cakes 235.
Wheat Bread 213. Coffee 408.
Luncheon.
Broiled Salmon 44. Sliced Pressed Lamb 126.
Tomatoes with Mayonnaise 149.
French Bread 218. Sponge Cake 257.
Blackberries and Cream.
Iced Tea 410.
Dinwer.
Cream of Spinach Soup 27.
Fried Chicken a la Italienne 78,
Tomato Sauce 140.
Boiled Sweet Potatoes 175.
Stuffed Egg Plant 185.
Green Corn Boiled 183.
Rice Pudding 363.
Walnut Cake 271.
Young Onions.
Peaches and Cream.
Coffee 408.
Green Peas 187.
MENUS.
Thursday.
Bxeaktlast.
Musk Melon, Dinner.
Oatmeal, with Cream 243.
Calf’s Liver and Bacon 118. ice Hop Soup. 20:
Broiled Tomatoes 182. Crisp Potatoes 173. tewed Brisket of Beef 106.
New England Corn Cake 219 - A
: New Potatoes Boiled 169. L B .
Dry Toast 246. Coffee 408. ee ee
Fried Egg Plant 184,
Lumucheow. Lettuce Salad 154.
Steamed Chicked 75. Green Corn Fritters ‘239, Huckleberry Pudding 364, Rich Wine Sauce 371.
Fried Sweet Potatoes 175.
Dressed Cucumbers 155. Light Biscuit 224.
Peaches and Cream. HOUT
Chocolate 410,
Cream Tarts 304. Fruit.
Friday.
Breakfast.
Whole Peaches. Binrwrer.
Corn Meal Mush 243.
: - ; . Corn Soup 28.
Fried Blue Fish 42. Dried Beef, with Cream 106.
Sweet Potatoes Fried 175. Baked Salmon Trout 50, Bechamel Sauce 141.
Raised Muflins 228. Potato Oroquettes 174. Spinach with Eggs 188.
Brown Bread 217. Coffee 408,
Hashed Mutton 122.
Luncheo 1. Tomatoes with Mayonnaise 149.
P j Die P
Beef Croquettes 106. Scalloped Lobster 59. CRIT LD AL Peach Cream 313.
Mixed Summer Salad 151. Wafers 276. Cheese.
German Bread 219.
Coffee 408.
Huckleberry Short-cake 241.
Tea 410.
Saturday.
Areahtast.
Fresh Green Gages. Dimer.
Oat Flakes 240. Chicken Cream Soup 27.
Broiled Chicken 77. Cream Toast 246.
Boiled Potatoes 169. Trish Stew 124,
Graham Gems 230. Wheat Bread 213. Steamed Potatoes 172. Green Peas 187.
Es Boiled Corn 183. Crab Salad 153.
Luncheon. Huckleberry Pie 296.
Broiled Ham 134. Tomato Omelet 205. Peaches and Cream. i
Dressed Cucumbers 155. Cup Cakes 276. Giosce:
French Bread 218.
Cold Fruit Pudding 349.
Chocolate 410.
Coffee 408.
450 MENUS.
SEPTEMBER.
Sunday.
Beeaktast. Dinner
Musk Melon.
Corn Meal Mush 243. Beef Soup 25, with Croutons She
Fried Smelts 50. Weal er an Ponstiat Boiled Fresh Mackerel 52, Hollandaise Sauce 142.
Potatoes a la Creme 171.
Graham Gems 230. Wheat Bread 213. Roast Partridges 88.
Cofteer £08. Mashed Potatoes 170. Stewed Corn 183,
Supper. Stuffed Egg Plant 185. Tomato Salad 154.
Potted Ham 134. Small Oyster Pies 67. Lobster Croquettes 60. Peach Meringue Pie 291.
Rice Omelet 206. Cold Slaw 153. Tutti Frutti Ice Cream 336.
French Bread 218.
Gream Cake 264. Sliced Peaches. Rochester Jelly Cake 267. Cheese.
aaa eeae Coffee 408.
Monday.
Breahlast, i
lea Dinner.
Peaches and Cream.
Graham Mush with Maple Syrup 243 Vegetable Soup 35.
Broiled Lamb Chops 122. Fried Tomatoes 182. ers
Baked Potatoes 175. Raised Muffins 228. Tenderloin of Best-100.
Dry Toast 246. Coffee 408. Potato Puffs 171. Lima Beans 185.
i ; Fried Tomatoes 182.
Runcheon.
Salmi of Game 90. Cold Beef Tongue 110. Mixed Summer Salad 151.
Potato Croquettes 174. Peach Pudding 359, with Whipped Cream 309,
Watermelon Pickle 167 Egg Biscuit 224. G T
Layer Cake 268, with Peach Cream Filling 270. cocoanut Tarts 303. Cheese.
Chocolate 410. Coffee 408.
Tuesday.
BeeahkTast. iniwer
Breaktast Binrer.
Huckleberries.
Steamed Oatmeal 245. Vermicelli Soup 35.
Veal Collops 113. Ham Toast 248. Baked Mutton Cutlets 123.
Potato Fillets 173.
Boiled Potatoes 169. Baked Beets 186.
Newport Breakfast Cakes 241.
Brown Bread 217. Coffee 408, Corn Pudding 183. Horseradish 156.
Plum Pie 297.
Ruwcheoaw.
Cold Roast Warmed, 107. Floating Island 318 Lemon Cake 260.
Cheese Fondu 197. Fish Salad 152. Cheese.
Potato Biscuit 226.
Coffee 408.
Peach Cobbler 367. Tea 410.
MENUS.
Wednesday.
Beeahlast.
Sliced Tomatoes. Dinner.
Oat Flakes 245. ‘
Beef Hash 108. Boiled Eggs 200. Split Pea Soup 29.
Sweet Potatoes Baked 175. Roast Tame Duck 84.
Parker House Rolls 224. Wheat Bread 213. Browned Potatoes 170 String Beans 185
Coffee 408.
Baked Tomatoes 182.
Luncheon. Lettuce 156, with Mayonnaise 149.
Fried Smelts 50. Ham Toast 248. Darled Hoge a mddingntod.
Potato Salad 155. French Bread 218. Peach Meringue 314. Feather Cake 264.
Huckleberry Cake 274.
uckleberry Cake 274. Coffee 408.
Chocolate 410.
Thursday.
Breeahtast. :
Bimner.
Whole Pears.
Hominy 244.
Hamburger Steak 109. Bread Omelet 207. Steamed Leg of Mutton 122.
Saratoga Chips 171. Light Biscuit 224.
Dry Toast 246. Coffee 408.
Corn Soup 28.
Potatoes a la Delmonico 174.
Fried Corn 184. Stewed Salsify 185.
Runcheon. Currant Jelly 383.
Duck Pie 85. Grilled Bacon 132. Grape Pie 297. Tapioca Cream Custard 318.
Tomato Salad 154. Graham Bread 216. EAB OnS Gncese:
Cold Berry Pudding 845.
Tea 410. Coffee 408.
Friday.
Breahrast.
Musk Melon. Dinner.
Oatmeal with Cream 243. Clam Soup 39.
Broiled Spanish Mackerel 51.
Scalloped Eggs 200. | Warmed Potatoes 173.
Wheat Bread 213. Mashed Potatoes 170. Cauliflower 177.
Fresh Salmon Fried 44, Tomato Sauce 140.
Tennessee Muffins 229.
Coffee 408. White Sauce 138. Beefsteak Rolls 101.
Cucumbers Sliced 155.
Buncheow.
Country Plum Charlotte 324.
Hashed Mutton 122. Oyster Fritters 65.
Cold Greens 189. Corn Bread 219. German Custard 308. Jumbles 279.
Boston Cream Cakes 273. Grape Jelly 385. Fruit. Coffee 408.
Chocolate 410.
MENUS.
Saturday.
Breeaklast,
Fresh Apricots.
Cracked Wheat 245.
Stewed Kidneys 109. Grilled Salt Pork 132.
Lyonnaise Potatoes 173. Sally Lunn 226.
Dry Toast 246, Coffee 408.
Burncheon.
Breaded Chicken 80. Potato Croquettes 174.
Tomatoes with Mayonnaise 149,
Twist Bread 218. Sponge Drops 277.
Dinner,
Gumbo Soup 33.
Roast Loin of Veal 111.
Browned Potatoes 175.
Succotash 184. Mashed Squash 188.
Bean Salad 155.
Baked Custard 306. Peaches and Cream,
Almond Cake 267.
Huckleberries and Cream. Coffee 408.
Tea 410.
OCTOBER.
Sunday.
BeeakTast. eee
Ox-tail Soup 28.
Grapes.
Oatmeal with Cream 243,
Broiled Veal Cutlets 114. Minced Eggs 202.
Crisp Potatoes 173. Buckwheat Cakes 236.
Wheat Bread 213.
Coffee 408.
Supper.
Oyster Stew 63. Cold Pork and Beans 131.
Cold Slaw 153. Boston Brown Bread 216,
Peach Meringue Pie 291.
Tea 410.
Broiled Halibut 49, Sauce Tartare 138.
Roast Beef 96, Brown Sauce 142.
Steamed Potatoes 172. Cauliflower 177
Boiled Onions 176. Chicken Salad 151.
Scalloped Tomatoes 181.
French Cocoanut Pudding 352.
Grape Trifle 317.
Fancy Cakes 275, Fruit.
Coffee 408.
Breakfast.
Stewed Quinces.
Lamb 245,
Blue Fish Fried 42.
Hasty Cooked Potatoes 172,
Milk Toast 246.
MENUS.
Monday.
Dinner,
Julienne Soup 27.
Roast Pheasants 88,
Pop-overs 233.
Brown Bread 217. Coffee 408. a eS
Boiled Potatoes 169. Mashed Turnips 190.
Larrcheon,
Cold Roast Beef 96.
Fried Potatoes 171.
Chocolate 410,
Dveaktast.
Baked Pears 328.
Onion Omelet 206,
French Bread 218.
Peach Fritters 238.
Tomato Salad 154.
Apple Custard Pie 290.
Baked Quinces 329. Chocolate Eclairs 273.
Coffee 408.
Tuesday.
Binmer.
Cracked Wheat 245.
Calf’s Liver and Bacon 118.
Lyonnaise Potatoes 173.
Coffee 408.
Raurcheon,
Cold Roast Pheasant
Potato Croquettes 174.
Tea 410.
Beeaktlast.
Grapes.
Steamed Oatmeal 245.
Tomato Omelet 205.
Beefsteak Broiled 97.
Warmed Potatoes 173. English
Brown Bread 217. Cof
Luncheon.
Scrambled Mutton 125.
Corn Pudding 183. French
Ginger Bread 272.
Sliced Oranges
Fried Eggs 201.
Dry Toast 246.
New England Corn Cake 219.
Lobster Salad 151.
Graham Bread 216.
Country Plum Charlotte 324.
Sardines.
Cocoa 411.
Game Soup 26,
' Braised Leg of Mutton 121.
Mashed Potatoes 170. Scalloped Oysters 66.
Boiled Sweet Potatoes 175.
Cold Slaw 153.
88. Peach Cobbler 367. French Custard 307.
Layer Jelly Cake 268.
Coffee 408.
Wednesday.
Dimmer.
Mock Turtle Soup 382.
Boiled Fillet of Veal 112.
Crumpets 242.
ffee 408.
Potatoes a la Delmonico 174,
Fried Egg Plant 184.
Mashed Squash 188.
Olives.
Saucer Puddings 361.
Rolls 225.
Apple Snow 316. Crisp Cookies 281.
Coffee 408.
MENTS.
454
Thursday.
Breaktast.
Baked Quinces 329.
Boiled Rice 244. i
Broiled Grouse 88. Tripe Lyonnaise 111.
Potatoes a la Creme 171. Raised Muffins 228.
Dry Toast 246. Coffee 408.
Rurcheow.
Veal Croquettes 114. Cheese Souffle 197
Potato Salad 154. Buns 227.
Grape Pie 297.
Tea 410.
Friday.
Breaklast,
Stewed Plums.
Oat Flakes 245.
Eels Fried 47. Beef Hash 108.
Potato Fillets 173. Egg Muffins 229.
Wheat Bread 213. Coffee 408.
Luncheor.
Oyster Pot Pie 66. Muttonettes 124.
Fried Egg Plant 184. French Bread 218.
Stewed Crab Apples.
Silver Cake 261. Chocolate 410.
Diner.
Swiss White Soup 35.
Pot Roast 98.
Steamed Potatoes 172.
Lima Beans 185. French Cabbage 179,
Lettuce Salad 154.
Plum Puff Pudding 366. Blanc Mange 319.
Dominoes 275. Fruit.
Coffee 408.
Dimer.
Onion Soup 34.
Baked Smelts 51.
Potato Snow 172. Cauliflower 177
Beef Croquettes 106.
Spiced Plums 168.
Plain Charlotte Russe 321.
Quince Jelly 384. Nuts. Raisins.
Coffee 408.
Saturday.
Breaklast,
Whole Pears.
Hominy 244.
Mutton Cutlets 123. Tomato Sauce 140.
Saratoga Chips 171.
Corn Meal Griddle Cakes 234.
Dry Toast 246. Coffee 408.
Rurrcheon.
Dried Beef with Cream 106.
Baked Omelet 208. Tomato Salad 154.
Rusks 227. Quince Trifle 317.
Tea 410.
Dinner.
Veal Soup 25, with Noodles 36.
Chicken Pot Pie 81.
Mashed Potatoes 170.
Fried Salsify 186. Baked Onions 176.
Ham Salad 153.
Chocolate Pie 292. Sliced Oranges.
Hickory Nut Cake 271.
Coffee 408.
MENUS.
NOMEMBER.
Thanksgiving Day.
Breeahlast.
Grapes.
Oat Flakes 245,
Broiled Porterhouse Steak 97.
Codfish Balls 54. Browned Potatoes 170.
Buckwheat Cakes 236, Maple Syrup.
Wheat Bread 213.
Coffee 408.
Supper.
Gold Roast Turkey 71.
Scalloped Oysters 66.
Preserved Egg Plums 378.
Tea 410.
Beeaktast.
Stewed Crab Apples.
Cracked Wheat 245.
White Fish Fried 42.
Hasty Cooked Potatoes 172.
Tennessee Muffins 229.
Wheat Bread 213.
Supper.
Pickled Pigs’ Feet 133.
Scalloped Potatoes 172.
Light Biscuit 224. Go.
Preserved Cherries Byte
Tea 410.
Potato Salad 154.
Cream Short Cake 240. Eelairs 278.
Jelly Omelet 207.
Crullers 281.
Coffee 408.
Chicken Salad 151.
lden Spice Cake 267.
Birrnrer.
Oysters on Half Shell.
Cream of Chicken Soup 27.
Fried Smelts 50, Sauce Tartare 138.
Roast Turkey 71, Cranberry Sauce 144.”
Mashed Potatoes 170. Baked Squash 188.
Boiled Onions 176. Parsnip Fritters 180.
Olives. Chicken Salad 151.
Venison Pastry 92.
Pumpkin Pie 299. Mince Pie 300.
Charlotte Russe 320. Almond Ice Cream 334.
Lemon Jelly 331. Hickory Nut Cake 271.
Cheese. Fruits.
Coffee 408.
Sunday.
Bimner.
Mullagatawny Soup 31.
Boiled Codfish 56, Oyster Sauce 138.
Roast Wild Duck 85.
Mashed Potatoes 170. Currant Jelly Sauce 142.
Baked Squash 188. Boiled Beets 186.
Small Oyster Pies 67.
Baked Plum Pudding 354, Sweet Sauce 875.
Jelly Kisses 330. Fruit.
Coffee 408.
456 MENTS.
Monday.
Beeakrlast,
Grapes.
Hominy 244.
Fricasseed Tripe with Oysters 111.
Baked Potatoes 175. Breakfast Puffs 242.
Brown Bread 217. Coffee 408.
Luncheon.
Cold Roast Duck 85. Welsh Rarebit 198.
Fried Sweet Potatoes 175.
Cold Pickled Beets 186. French Bread 218.
Dinner.
Vermicelli Soup 35.
Leg of Mutton a la Venison 121,
Steamed Potatoes 172.
Ladies’ Cabbage 178, Stewed Onions 176.
Mixed Pickles 166.
Pumpkin Pie 299. Orange Jelly 332.
Nut Cakes 283. Cheese.
Cookies 280. Gooseberry Jam 387. Coffee 408.
Cocoa 411.
Tuesday.
Beeahkfast. :
ade Dinner.
Stewed Prunes.
Oatmeal with Cream 2438.
Snipe on Toast 88.
Potato Puffs 171.
Wheat Bread 213.
Scrappel 133.
Newport Waffles 231.
Coffee 408,
Buncheow,
Scalloped Mutton and Tomatoes 125.
Hominy Croquettes 244. Cold Slaw 153.
Beaten Biscuit 225.
Chocolate Custard Pie 291.
Tea 410.
Oxtail Soup 28.
Roast Leg of Pork 128.
Browned Potatoes 175.
Lima Beans 185, Mashed Turnips 190.
Celery Salad 154.
Apple Corn Meal Pudding 360, Wine Sauce 371.
Lemon Tartlets 301. Fruit.
Coffee 408.
Wednesday.
BeeakTast.
Oranges.
Graham Mush 243,
Country Sausages 1365. Boiled Eggs 200.
Saratoga Chips 171.
Buckwheat Cakes 236. Dry Toast 246,
Coffee 408.
Burnclheow,
Cold Roast Pork 128. Lobster Salad 151.
Baked Sweet Potatoes 175.
German Bread 219. Doughnuts 281,
Apple Sauce 143. Chocolate 410.
Dinner.
Turtle Soup from Beans 30.
Spiced Beef 99.
Mashed Potatoes 170.
Fried Parsnips 180. Scalloped Onions 177,
Pickled White Cabbage 162.
Cranberry Tart Pie 298. Blane Mange 318
Crackers, Cheese,.
Coffeo 408,
MENTS.
Thursday.
Dreaklast. Di
BLU.
Stewed Apricots.
Oat Flakes 245. Squirrel Soup 380.
Broiled Veal Cutlets 114. Fried Oysters 62.
Warmed Potatoes 173. Cream Waffles 231.
Roast Loin of Mutton 120.
Brown Bread 217. Coffee 408. Boiled Potatoes 169.
Mashed Squash 188. Fried Cabbage 178.
Rumcleow. Olives.
Beef Croquettes 107. Fish Omelet 207. Apple Puff Pudding 346,
Celery Salad 154. Grandmother’s Sauce 372.
Raised Biscuit 223. Feather Cake 264.
Canned Peaches 390.
Tea 410. Coffee 408,
Friday.
Nuts. Raisins. Fruit,
Breakfast.
Bananas. Hiner.
Steamed Oatmeal 245,
Striped Bass Fried 42. Minced Eggs 202.
Lyonnaise Potatoes 173. Baked Pickerel 43.
Corn Bread 219. Nut Cakes 283. Soamedpatatoes lia:
Wheat Bread 213. Coffee 408.
Fish Chowder 54.
Boiled Turnips 190. Rabbit Pie 90.
for Plain Celery.
Rurcheow. Ee ruaeatteee
Cold Roast Mutton 120 Apple Custard Pudding 348, Hard Sauce 374.
Halibut on Toast 249. Savory Biscuits 277. Fruit,
Potato Salad 154. French Bread 218. Coffee 408.
Grape Jelly Pie 298.
Chocolate 410.
Saturday.
Beeaklast.
Baked Sour Apples 425.
Boiled Rice 244.
Dimmer.
Celery Soup 35.
Porterhouse Steak Broiled 97. Boiled Ham 134.
Plain Omelet 204. Potatoes ala Creme 171. BandacRe seh Potioss We:
Wheat Griddle Cakes 233.
Dry Toast 246 Coffee 408. Lima Beans 185. Stewed Parsnips 180,
Sour-crout 179.
Lauricheon. Oxford Dumplings 343, Sweet Sauce 375.
Veal Stew 115. Potato Puffs 171. Cream Tarts 304, Fruit.
Pickled Mangoes 163. Coffee 408.
Grafton Milk Biscuits 226.
Ohocolete Eclairs 273. Lemon Sponge 315.
Tea 410.
458
MENUS.
DECEMBER.
Christmas Day
Heeaklast.
Oranges.
Boiled Rice 244.
Broiled Salt Mackerel 44.
Poached Eggs a la Creme 202.
Potato Fillets 173.
Feather Griddle Cakes 233.
Wheat Bread 213.
Coffee 408.
Supper.
Cold Roast Goose 74.
Oyster Patties 65.
Cold Slaw 153. Buns 227.
Dinner.
Oysters on Half Shell.
Game Soup 26.
Boiled White Fish 50, Sauce Maitre d’Hotel 142.
Roast Goose 74, Apple Sauce 143.
Boiled Potatoes 169. Mashed Turnips 190.
Creamed Parsnips 180. Stewed Onions 176.
Boiled Rice 179. Lobster Salad 152.
Canvas Back Duck 86.
Christmas Plum Pudding 353, Sauce 372.
Vanilla Ice Cream 334.
Mince Pie 300. Orange Jelly 332.
Delicate Cake 260. Salted Almonds 325.
Charlotte Russe 323. Confecti Fruit
Peach Jelly 386. onfectionery. ruits.
Tea 410. Coffee 408.
Sunday.
SO -y psy ls Fx ss
Breeaktast. Dinner.
Grapes.
Chicken Cream Soup 27.
Steamed Oatmeal 245.
Pickled Pigs’ Feet Fried 133.
Oyster Toast 247. Potato Puffs 171.
Egg Muffins 229. Wheat Bread 213.
Coffee 408.
Supper.
Cold Potted Beef 105.
Celery Salad 154. Saratoga Chips 171.
Rusks 227. Little Plum Cakes 279.
Quince Jelly 384.
Tea 410.
Panned Oysters 64.
Boiled Halibut 48, Sauce Hollandaise 142.
Roast Goose 74, Apple Sauce 143.
Stewed Celery 185.
Lobster Salad 151.
Boiled Potatoes 169.
Mashed Turnips 190.
Scalloped Clams 69.
Mince Pie 300. Orange Cream 812.
Citron Cake 260.
Coffee 408.
Cheese.
MENUS.
Monday.
Deeakhiast.
Sliced Oranges.
Graham Mush 243,
Codfish Steak 57. Lyonnaise Potatoes 173.
Hashed Beef on Toast 249.
French Rolls 225. Brown Bread 217.
Coffee 408.
Rurncheon,
Cold Roast Goose 74.
Scalloped Cheese 197. Ham Salad 153.
French Bread 218.
Apple Meringue Pie 291.
Chocolate 410.
Bimuen.
Onion Soup 34.
Roast Spare Rib 129. Oranberry Sauce 144.
Browned Potatoes 175.
Stewed Carrots 189. Boiled Onions 176.
Plain Celery.
Boiled Rice Dumplings with Custard Sauce 342.
Pastry Sandwiches 278. Fruit.
Coffee 408.
Tuesday.
Hreahlast.
Stewed Prunes.
Boiled Rice 244,
Pork Chops and Fried Apples 130.
Warmed Potatoes 173.
Buckwheat Cakes 236. Wheat Bread 213.
Coffee 408.
Rurmcheow.
Sliced Head Cheese 136.
Bread Omelet 207. Parsnip Fritters 180.
Cold Slaw 153.
Graham Bread 216. Mince Pie 300.
Tea 410.
Diner.
Scotch Mutton Broth 25,
Boiled Turkey 73, Oyster Dressing 72.
Mashed Potatoes 170.
Baked Squash 188. Boiled Parsnips' 180.
Piccalili 165.
Baked Corn Meal Pudding 350, Hard Sauce 374,
Apple Tarts 304. Cheese,
Coffee 408.
Wednesday.
Beeaktast.
Cider Apple Sauce 143.
Hominy 244.
Broiled Rabbits 90. Codfish Balls 54.
Potato Fillets 173.
Continental Hotel Waffles 231.
Dry Toast 246. Coffee 408.
Runcheow.
Turkey Hash 73. Rice Croquettes 243.
Lobster Salad 151.
Raised Biscuits 223. ° Almond Custard 308.
Cocoa 411.
Binwer.
Oyster Soup 39.
Sliced Beef Tongue 110, Brown Sauce 142,
Potato Puffs 171.
Steamed Cabbage 178.
Lamb Sweetbreads 125, with Tomato Sauce 140,
Birds’ Nest Pudding 344, Plain Sauce 873.
Crackers. Cheese.
Coffee 408.
460 MENUS.
Thursday.
Greaktast.
Stewed Peaches. Dinner.
Cracked Wheat 245. Vegetable Soap Be
Mutton Chops Broiled 122, Tomato Sauce 140.
Saratoga Chips 171.
New England Corn Cake 219,
Wheat ‘Bread 213. 3 i
Boiled Turnips 190. Fried Onions 176.
Beef a la Mode 99
Browned Potatoes 170.
Bakers’ Doughnuts 282.
Coffee 408.
Oyster Salad 152.
for{t
Runcheow. Snow Pudding 361. Squash Pie 299.
Cold Spiced Tongue 110. Nuts Raisins
a . y Se
Pickled Onions 163.
Cheese Cream Toast 198.
Twist Bread 218.
Fried Sweet Potatoes 175.
Layer Cake 268, with Apple Filling 269.
Tea 410.
Friday.
Coffee 408.
Breakfast.
Apple Sauce 143. Binrwer,
Oatmeal with Orca 243, Pea Soup 36, with Croutons 37.
White Fish Fried 42. Grilled Bacon 132.
Baked Potatoes 175. Codfish Steaks 57.
Feather Griddle Cakes 233. Potato Snow 172. Baked Beets 186.
Brown Bread 217. Coffee 408. i ; :
Chicken with Macaroni 84.
Celery Salad 154.
mucheon.
x } 1 i 241. Sw Sance 375
Cold Pork and Beans 131. Beef Croquettes 106. Baked Apple Dumplings 341, Sweet Sauce 375.
Green Tomato Pickles 100. Bakers’ Custard Pie 293. Cheese.
ilk Biscuits 226. ! ‘ake 266 : :
Milk Biscuits 226 Angel Cake 266 Coffee 408.
Preserved Pears 380.
Chocolate 410.
Saturday.
Beeaktast. Dinwer
Bananas.
Tapioca Cream Soup 34.
Oat Flakes 245.
Pork Cutlets 130. Oyster Fritters 65. Lamb Stew 126.
Hasty Cooked Potatoes 172. : es x
Gunham Griddle Cakes 234. Mashed Potatoes 170. . Creamed Parsnips 180.
Wheat Bread 213. Coffee 408. Boston Pork and Beans 131.
x Cold Slaw 153.
Runche
SMMC MEDI, Apple Fritters 237, Sugar Sauce 372.
Boiled Tripe 110. ! Chicken Omelet 206. Themen Pie s92:
Potato Salad 154.
french Bread 218. Ginger Cookies 275. Nuts. Raisins.
Preserved Citron 380. Coffee 408
Tea 410,
©PEEIAL MENUS.
State Dinner at White House.
Blue Points.
Haute Sauterne.
Amontillado.
POTAGES.
Potage tortue 4 lAnglaise Consommé Printaniére Royale.
HORS D’CEUVRES.
Canapé 4 la Russe. Timbales 4 la Talleyrand.
Rauenthaler Berg.
POISSONS.
Saumon, Sauce Hollandaise. 5 Grenadines de Bass.
Pommes de Terre Duchesse. Cucumber Salade.
’ Brnest Jeroy.
RELEVES.
Selle d’Agneau, Sauce Menthe. Filet de Boeuf 4 la Richelieu.
Chateau Margause.
ENTREES.
Ris de Veau a la Perigneux. Cotelettes d’Agneau d’or Maison.
Terrapin @ Ja Maryland.
Punch Cardinal.
a Olas de Vougeot.
ROTI.
Canvas Back Duck.
ENTREMETS.
German Asparagus. Petite Pois.
Gelée au Champagne. Plombieré aux Framboise.
Pudding Diplomate.
Café. Liqueurs.
Fruits. Fromage.
pa
Soh aceetae aa
462 SPECIAL MENUS.
Mrs, Cleveland’s Wedding Lunch.
JUNE 4TH, '88.
Consommé en tasse.
Soft Shell Crabs.
Coquilles de Ris de Vean.
Chateau Iquem..
Snipes on Toast.
Lettuce and Tomato Salade,
Moet & Chanden.
Fancy Ice Cream.
Cakes.
Tea. Coffee.
Fruits. Mottos.
General Grant’s Birthday Dinner.
Clams.
Haute Sauterne..
POTAGES.
Consommé Imperatrice Bisque de Crabes.
Amontillado.
VARIES HORS D’CEUVRE VARIES.
Bouchees 4 la Regence.
POISSON.
Truites de riviere Hollandaise vert pré. Pommes de terre 4 la Parisienne.
Coucombres.
Johannisberger.
RELEVE.
Filet de Boeuf 4 la Bernardi.
Ernest Jeroy.
ENTREES.
Ailes de Poulets 4 la Perigord. Petits Pois au Beune. *
Caisses de ris de Vean 4 I’Italienne.
Haricots verts. Asperges, Sauce Creme.
Sorbet Fantaisie.
A
ROTI,
Squabs. Salade de Laitue.
Nuits.
ENTREMETS SUCRES.
Croute aux Mille Fruits. Cornets 4 la Chantilly.
Gelée 4 la Prunelle.
PIECES MONTEES.
Glace Varietees.
Fruits. Petits Fours. Café,
Denn Tor 4 Goners,
Huitres en Coquille.
Potage Julienne aux Quenelles.
Paupiettes de Turbots 4 la Joinville.
Oucumbers. Pommes d’Auphine.
Filets Mignons & la Provencale.
Larded Sweetbread a la Meissoniére.
Punch au Kirsh.
Quails Bardés sur Cronstade.
Lettuce Salad.
German Asparagus.
Plombiere aux Fraises.
Fruits. Café. Fromage.
Men fox 6 Gourrs.
Huitres en Coquilles.
Sauterne
Purée St. Germain. Consommé Paté d’Italie,
Amontillado
Broiled Blue Fish, Maitre d’Hotel.
Cucumbers. Pommes Duchesse.
Hochheimer
Small Tenderloin Sautés, Marrow Sauce.
Lamb Chops a la Maréchale.
Moet & Chandor
Oroutes aux Champignons 4 la Parisienne.
Sorbet Venetienne.
Squabs with Water-cresses.
Chateau Latoure
Lettuce and Tomato Salad.
Artichauts, Sauce Hollandaise.
Créme Bavaroise au Chocolat.
Fruits. Café. Fromage.
SPECIAL MENUS.
Bilenn Tox 8 Covers.
Huitres en Coquille.
Haute Sauterne.
Bisque of Lobster. Lamb Broth with Vegetables.
Radishes. Olives.
Amontilledo.
Timbales 4 |’Hcossaise. Bass 4 la Régence.
Rauenthaler Berge
Potatoes Windsor.
Filet of Beef Larded & la Parisienne.
Saddle of Mutton, Currant Jelly.
Ernest Jeroy-
Sweetbreads a la Pompadour.
Terrapin 4 la Maryland.
Chateau Latour.
Cauliflower au Gratin. Celery au Jus.
Punch Maraschino.
Canvas Back Duck.
Lettuce Salad.
Soufié 4 Orange.
Fruits. Café. Fromage.
Menu Tor 10 Covers.
Consommé de Volaille.
Haute Sauterne
Huitres 4 la Poulette.
Radishes. Olives.
Bouchées 4 la Bohemienne.
Johannisberger.
Truites Saumoné au Beurre de Montpellier.
Tartelette Potatoes. Cucumbers.
Filets Mignon de Bouef & la Trianon.
Cotelettes de Pigeon, Maréchale.
Moet & Chandog
Petits Pois Garnis de Fleurous.
Artichauts & la Barigoule.
Punch Romaine,
Bécassines au Oresson.
Chas. de Vougere
Lettuce Salad
Pouding Nesselrode.
Fruits. Café. Fromage.
464 SPECIAL
Dienn fox 12 Gouers.
Little Neck Clams.
Cream of Asparagus. Consommé Royal.
Radishes. Olives.
Amontillado.
Caviar sur Toast.
Pompano Maitre d’Hotel. Bass 2 la Régence.
Pommes Parisienne.
Moselbluemchen,
°
Cotelettes d’Agneau 4 la Purée de Célen.
Filet of Boeuf 4 la Pocahontas.
Moet & Chandon.
Terrapin & la Richelieu.
Sorbet Dunderberg.
Canvas Back Ducks.
Nuits.
Celery Mayonnaise.
Artichauts Bottoms. French Peas.
Omelette Célestine.
Fruits. Café. Fromage.
Haute Sauterne,
MENUS.
Phen for 24 Cours.
Huitres.
POTAGES.
Consommé Francatelli. Bisque d’Ecrevisses.
HORS ['CEUVRE.
Timbales & la Reyniére.
POISSON.
Filet Turbot Portugaise.
Pommes de terre Parisienne
Celery Mayonnaise.
RELEVE.
Selle d’Agneau 4 Ia Colbert
Haricots' verts.
ENTREES,
Ailes de Poulets 4 la Hongroise.
Oépes 4 la Bordelaise. Asperges Sauce Oreme.
Sorbet 4 la Prunelle.
A
ROTI.
Faisan rotes Franqué de Cailles.
ENTREMETS DE DOUCEUR.
Croutes aux Ananas.
Fruits. Café.
Glaces Fantaisies.
Petits Fours,
SPECIAL MENUS,
BUFFET FOR 1,000 PEOPLE.
COLD SERMICE.
Consommé en Tasse.
Sandwiches. Caviar on Toast. Radishes. Celery.
Cold Salmon Mayonnaise. Lobster and Shrimp Salad.
Westphalia Ham i la Gelée.
Boned Turkey. Galautine of Faison.
Cold Game in Season.
Mayonnaise of Chicken. Cold Turkey. Fillet of Beef. Game Pies,
Saddle of Venison, Currant Jelly.
Russian Salad.
Neapolitaine Ice Cream. Water Ices.
Nesselrode Puddings.
Claret and Champagne Jellies.
Biscuits Glacée. Charlottes Glacée.
Assorted Cakes. Assorted Candies.
Tea. Coffee. Lemonade.
MANAGEMENT AND DIRECTIONS
OF
DINNERS AND REGEPTIONS
ON
STATE OCCASIONS AT THE WHITE HOUSE.
Etiquette as observed in European courts is not known at the White House,
The President’s Secretary issues invitations by direction of the President, to
the distinguished guests.
The Usher in charge of the cloak-room hands to the gentleman on arrival an
envelope containing a diagram of the table (as cut shows), whereon the name and
3 s
~
Fie) oO
@
OS GF Sh LF OF SP TH SF SP IV
91 LE ST GL 06 18 && &@ VG GS
ire
Kk wp oo an
Entrance
eee |
seat of the respective guest, and the lady he is to escort to dinner, are marked.
A card corresponding with his name is placed on the napkin belonging to the
cover of the seat he will occupy.
The President’s seat is in the middle of the table. The most distinguished
guests sit on his right and left. If their wives are present they will occupy these
seats, and the gentlemen will be seated next to the President’s wife, whose seat is
directly opposite the President.
DINING ROOM.
THE GREAT
DINNERS AND RECEPTIONS. 467
Official dinners all over the world are always served after the French fashion,
and are divided into three distinct parts. Two of them are served from the kitchen,
and the third from the pantry.
The first part of the dinner served French style includes from oysters on the
shell to the sherbets.
The second service continues to the sweet dishes.
The third includes ice, cakes, fruits, cheeses, which are all understood as des-
serts, and are dressed in the pantry.
All principal dishes which are artistically decorated are shown to the President
first, then are carried around the table before being carved by the Steward in the
pantry.
Fancy folding of the napkins is considered out of fashion; plain square folded,
so as to show monogram in the middle, is much preferred.
The following diagram will illustrate the arrangement of the glasses on the
table. (See diagram. )
Slocc
NG HOW TO ARRANGE GLASSES ON TABLE.
IV—Glass for Water.
V—Glass for Champagne.
ViI—Glass for Burgundy.
DIAGRAM ILLUSTRATI
J—Glass for Sauterne.
A—PULATE. JI—Glass for Sherry.
TII—Glass for Rhine Wine.
i r i igns o obscure
Flower decorations on the table are to be in flat designs. so as not t
the view of the guests.
468 DINNERS AND RECEPTIONS.
Corsage Bouquets for ladies consist of not more than eight large roses tied
together by silk ribbon, with the name of the lady stamped on in gold letters.
Gentlemen’s Bouttonieres consist only of one rose bud.
Bouquets for ladies are to be placed on the right side; for gentlemen, on the
napkin next to card bearing his name.
Printed Menus are never used on any official occasion.
The private dinners Menus are either printed or written on a plain card and
placed on each cover.
Liquors, cordials, cigars are served on a separate table after the ladies have
retired to the parlor.
Dishes for invalids should be served in the daintiest and most attractive way;
never send more than a supply for one meal; the same dish too frequently set
before an invalid often causes a distaste, when perhaps a change would tempt
the appetite.
When preparing dishes where milk is used, the condition of the patient should
be considered. Long cooking hardens the albumen and makes the milk very
constipating; then, if the patient should be already constipated, care should be
taken not to heat the milk above the boiling point.
The seasoning of food for the sick should be varied according to the condition
of the patient; one recovering from illness can partake of a little piece of roast
mutton, chicken, rabbit, game, fish, simply dressed, and simple puddings are all
light food and easily digested. A mutton chop, nicely cut, trimmed and broiled,
is a dish that is often inviting to an invalid. Asa rule, an invalid will be more
likely to enjoy any preparation sent to him if it is served in small, delicate
pieces. As there are so many small, dainty dishes that can be made for this
purpose, it seems useless to try to more than give a small variety of them.
Pudding can be made of prepared barley, or tapioca, well-soaked before boiling,
with an egg added, and a change can be made of light puddings by mixing up
some stewed fruit with the puddings before baking; a bread pudding from stale
bread-crumbs, and a tiny cup-custard, boiled in a small basin or cup; also various
drinks, such as milk punch, wine, whey, apple-toddy, and various other nourish-
ing drinks.
BEEFSTEAK AND MUTTON CHOPS.
Select the tendérest cuts, and broil over a clear, hot fire. Let the steak be
Salt and pepper; lay between two hot plates three
Tf he is very weak, do not let him swallow
e has chewed the meat well. The essence of
sed, is considered by some physicians to
red in the usual manner.
rare, the chops well done.
minutes, and serve to your patient.
anything except the juice, when h
rare beef, roasted or broiled, thus expres
be more strengthening than beef tea prepa
470 FOR THE SICK.
BEEF TEA.
One pound of lean beef, cut into small pieces. Put into a glass canning-jar
without a drop of water; cover tightly, and set in a pot of cold water. Heat
gradually to a boil, and continue this steadily for three or four hours, until the
meat is like white rags, and the juice all drawn out. Season with salt to taste,
and when cold, skim.
VEAL OR MUTTON BROTH.
Take a scrag-end of mutton (two pounds), put it in a sauce-pan, with two
quarts of cold water, and an ounce of pearl barley or rice. When it is coming
to a boil, skim it well, then add half a teaspoonful of salt; let it boil until half
reduced, then strain it, and take off all the fat, and it is ready for use. This is
excellent for an invalid. If vegetables are liked in this broth, take one turnip,
one carrot, and one onion, cut them in shreds, and boil them in the broth half
an hour, In that case, the barley may be served with the vegetables in broth.
CHICKEN BROTH. oR
Make the same as mutton or beef broth. Boil the chicken slowly, putting
on just enough water to cover it well, watching it closely that it does not boil
down too much. When the chicken is tender, season with salt and a very little
pepper. The yolk of an egg beaten light and added, is very nourishing
OATMEAL GRUEL.
Put four tablespoonfuls of the best grits (oatmeal coarsely ground) into a
pint of boiling water. Let it boil gently, and stir it often, till it becomes as thick
as you wish it. Then strain it, and add to it while warm, butter, wine, nutmeg,
or whatever is thought proper to flavor it. Salt to taste.
If you make the gruel of fine oatmeal, sift it, mix it first to a thick batter
with a little cold water, and then put it into the sauce-pan of boiling water.
Stir it all the time it is boiling, lifting the spoon gently up and down, and letting
the gruel fall slowly back again into the pan.
CORN-MEAL GRUEL.
Two tablespoonfuls of fine Indian meal, mixed smooth with cold water and a
salt-spoonful of salt; add one quart of boiling water, and cook twenty minutes.
Stir it frequently, and if it becomes too thick use boiling water to thin it. If the
stomach is not too weak, a tablespoonful of cream may be used to cool it.
Some like it sweetened and others like it plain. For very sick persons, let it
settle, pour off the top, and give without other seasoning. For convalescents,
toast a piece of bread as nicely as possible, and put it in the gruel with a table-
HOR THE STOR: 471
spoonful of nice sweet cream, and a little ginger and sugar. This should be
used only when a laxative is allowed.
EGG GRUEL.
Beat the yolk of an egg with one tablespoonful of sugar; pour one teacupful
of boiling water on it; add the white of an egg, beaten to a froth, with any
seasoning or spice desired. Take warm.
MILK PORRIDGE.
The same as arrowroot, excepting it should be all milk, and thickened with
a scant tablespoonful of sifted flour; let it boil five minutes, stirring it con-
tinually, add a little cold milk, and give it one boil up, and it is ready for use.
ARROWROOT MILK PORRIDGE.
One large cupful of fresh milk, new if you can get it; one cupful of boiling
water; one teaspoonful of arrowroot, wet to a paste with cold water; two tea-
spoonfuls of white sugar; a pinch of salt. Put the sugar into the milk, the galt
into the boiling water, which should be poured into a farina-kettle. Add the
wet arrowroot, and boil, stirring constantly until it is clear; put in the milk, and
cook ten minutes, stirring often. Give while warm, adding hot milk should it
be thicker than gruel.
ARROWROOT BLANC MANGE.
One large cupful of boiling milk, one even tablespoonful of arrowroot rubbed
to a paste with cold water, two teaspoonfuls of white sugar, a pinch of salt;
flavor with rose-water. Proceed as in the foregoing recipes, boiling and stirring
eight minutes. Turn into a wet mold, and when firm, serve with cream and
powdered sugar.
TAPIOCA JELLY.
Soak a cupful of tapioca in a quart of cold water, after washing it thoroughly
two or three times; after soaking three or four hours, simmer it in a stew-pan
until it becomes quite clear, stirring often; add the juice of a lemon, and a lit-
tle of the grated peel, also a pinch of salt. Sweeten to'taste. Wine can be
substituted for lemon, if liked.
SLIPPERY-ELM BARK TEA.
ale cear ste pour boiling water over it, cover, and let it infuse
Break the bark into bits, po g
until cold. Sweeten, ice, and take for summer disorders, or add lemon juice and
drink for a bad cold.
472 FOR THE SICK.
FLAX-SEED TEA.
Upon an ounce of unbruised flax-seed and a little pulverized liquorice-root
pour a pint of boiling (soft or rain) water; and place the vessel containing these
ingredients near, but not on, the fire for four hours. Strain through a linen
cloth. Make it fresh every day. An excellent drink in fever accompanied by a
cough.
FLAX-SEED LEMONADE.
To a large tablespoonful of flax-seed, allow a tumbler and a half of cold water.
Boil them together till the liquid becomes very sticky. Then strain it hot over
a quarter of a pound of pulverized sugar, and an ounce of pulverized gum arabic.
Stir it till quite dissolved, and squeeze into it the juice of a lemon.
This mixture has frequently been found an efficacious remedy for a cold,
taking a wine-glass of it as often as the cough is troublesome.
TAMARIND WATER.
Put tamarinds into a pitcher or tumbler till it is one-third full; then fill up
with cold water, cover it, and let it infuse for a quarter of an hour or more.
Currant jelly or cranberry juice mixed with water makes a pleasant drink
for an invalid.
SAGO JELLY.
Made the same as tapioca. If seasoning is not advisable, the sago may be
boiled in milk, instead of water, and eaten plain.
Rice jelly made the same, using only half as much rice as sago.
ARROWROOT WINE JELLY.
One cupful of boiling water, one scant tablespoonful of arrowroot; mix with
a little cold water; one tablespoonful of sugar, a pinch of salt, one tablespoonful
of brandy, or three tablespoonfuls of wine. Excellent for a sick person without
fever.
HOMINY.
Put to soak one pint of hominy in two and one-half pints of boiling water
over night, in a tin vessel with a tight cover; in the morning add one-half pint
of sweet milk, and a little salt. Place on a brisk fire in a kettle of boiling water,
the tin vessel containing the hominy; let boil one-half hour.
Cracked wheat, oatmeal, mush, are all good food for the sick.
LOR THE SICK,
CHICKEN JELLY.
Cook a chicken in enough water to little more than cover it; let it stew gently
until the meat drops from the bones, and the broth is reduced to about a pint;
season it to taste, with a little salt and pepper. Strain and press, first through
a colander, then through a coarse cloth. Set it over the fire again, and cook a
few minutes longer. Turn it into an earthen vegetable dish to harden; set it on
the ice in the refrigerator. Eat cold in slices. Nice made into sandwiches, with
thin slices of bread, lightly spread with butter.
BOILED RICE.
Boil half a cupful of rice in just enough water to cover it, with half a tea
spoonful of salt; when the water has boiled nearly out and the rice begins to look:
soft and dry, turn over it a cupful of milk, and let it simmer until the rice is
done and nearly dry; take from the fire and beat in a well-beaten egg. Hat it
warm with cream and sugar. Flavor to taste.
CUP PUDDING.
Take one tablespoonful of flour, one egg; mix with cold milk and a pinch of
salt to a batter. Boil fifteen minutes in a buttered cup. Eat with sauce, fruit,
or plain sugar.
TAPIOCA CUP PUDDING.
This is very light and delicate for invalids. An even tablespoonful of tapioca,
soaked for two hours in nearly a cup of new milk; stir into this the yolk of a
fresh egg, a little sugar, a grain of salt, and bake it in a cup for fifteen minutes.
A little jelly may be eaten with it,
BAKED APPLES.
, a little tart and juicy, but not sour; clean them nicely, and
one in about an hour;
Get nice fruit
bake in a moderate oven—regulated so as to have them d
when the skin cracks and the pulp breaks through in every direction they are
done and ready to take out. Serve with white sugar sprinkled over them.
SOFT TOAST.
© thin slices of stale bread; put them ona
alt, and pour upon them some boiling
the same size, and drain off the water.
Toast well, but not too brown, tw
warm plate, sprinkle with a pinch of s
‘ water; quickly cover with another dish of
Put a very small bit of butter on the toast and serve at once while hot.
poe FOR THE SICK.
IRISH MOSS BLANC MANGE.
A small handful of moss (to be purchased at any drug store); wash it very
carefully, and put it in one quart of milk on the fire. Let the milk simmer for
about twenty minutes, or until the moss begins to dissolve. Then remove from
the fire and strain through a fine sieve. Add two tablespoonfuls of sugar and
half a teaspoonful of vanilla flavoring. Put away to harden in cups or molds,
and serve with sugar and cream.
A delicate dish for an invalid.
EGG TOAST.
Brown aslice of bread nicely over the coals, dip it in hot water slightly salted,
butter it, and lay on the top an egg that has been broken into boiling water, and
cooked until the white has hardened; season the egg with a bit of butter and a
crumb of salt.
The best way to cook eggs for an invalid is to drop them, or else pour boiling
water over the egg in the shell and let it stand for a few minutes on the back of
the stove.
OYSTER TOAST.
Make a nice slice of dry toast, butter it and lay it on a hot dish. Put six
oysters, half a teacupful of their own liquor, and half a cupful of milk, into a
tin cup or basin, and boil one minute. Season with a little butter, pepper and
salt, then pour over the toast and serve.
MULLED JELLY.
Take one tablespoonful of currant or grape jelly; beat with it the white of
one egg and a teaspoonful of sugar; pour on it a teacupful of boiling water, and
break in a slice of dry toast or two crackers.
CUP CUSTARD.
Break into a coffee-cup an egg, put in two teaspoonfuls of sugar, beat it up
thoroughly, a pinch’ of salt and a pinch of grated nutmeg; fill up the cup with
good sweet milk; turn it into another cup, well buttered, and set it in a pan of
boiling water, reaching nearly to the top of the cup. Set in the oven, and when
the custard is set, itis done. Eat cold.
CLAM BROTH.
Select twelve small, hardshell clams, drain them, and chop them fine; add
half a pint of clam juice or hot water, a pinch of cayenne, and a walnut of
LOR THE SICK. 475
[oat
butter; simmer thirty minutes; add a gill of boiled milk, strain, and serve.
This is an excellent broth for weak stomachs.
MILK OR CREAM CODFISH.
This dish will often relish when a person is recovering from sickness, when
nothing else would. Pick up a large tablespoonful of salt codfish very fine;
freshen it considerably by placing it over the fire in a basin, covering it with
cold water as it comes to a boil; turn off the water and freshen again if very
salt, then turn off the water until dry, and pour over half a cupful of milk or
thin cream; add a bit of butter, a sprinkle of pepper, and a thickening made of
one teaspoonful of flour or corn-starch, wet up with alittle milk; when this boils
up, turn over a slice of dipped toast.
CRACKER PANADA.
Break in pieces three or four hard crackers that are baked. quite brown, and
let them boil fifteen minutes in one quart of water; then remove from the fire,
let them stand three or four minutes, strain off the liquor through a fine wire
sieve, and season it with sugar.
This is a nourishing beverage for infants that are teething, and with the
addition of a little wine and nutmeg, is often prescribed for invalids recovering
from a fever.
BREAD PANADA
Put three gills of water and one tablespoonful of white sugar on the fire,
and just before it boils add two tablespoonfuls of the crumbs of stale white
bread; stir it well, and let it boil three or four minutes; then add one glass of
white wine, a grated lemon and a little nutmeg; let it boil up once, then remove
it from the fire, and keep it closely covered until it is wanted for use.
SLIPPERY-ELM TEA.
Put a teaspoonful of powdered slippery-elm into a tumbler, pour cold water
upon it, and season with lemon and sugar.
TOAST WATER, OR CRUST COFFEE.
ces of crusts of bread, the end pieces of the loaf; toast them a
are to be taken that they do not burn in the least, as that
Put the browned crusts into a large milk pitcher, and pour
over them; cover the pitcher closely, and let steep
Take stale pie
nice, dark brown, ¢
affects the flavor.
enough boiling water over to co
until cold. Strain, and sweeten to taste; put a piece of ice in each glass.
This is also good, drank warm with cream and sugar, similar to coffee.
476 FOR THE SICK,
PLAIN MILK TOAST.
Cut a thin slice from a loaf of stale bread, toast it very quickly, sprinkle a
little salt over it, and pour upon it three tablespoonfuls of boiling milk or cream.
Crackers split and toasted in this manner, are often very grateful to an invalid,
LINSEED TEA.
Put one tablespoonful of linseed into a stew-pan with half a pint of cold
water; place the stew-pan over a moderate fire, and, when the water is quite
warm, pour it off, and add to the linseed half a pint of fresh cold water; then
let the whole boil three or four minutes; season it with lemon and sugar.
POWDERS FOR CHILDREN.
A very excellent carminative powder for flatulent infants may be kept in the
house, and employed with advantage whenever the child is in pain or griped,
dropping five grains of oil of anise-seed and two of peppermint on half an ounce
of lump sugar, and rubbing it in a mortar, with a drachm of magnesia, into a
fine powder. A small quantity of this may be given in a little water at any
time, and always with benefit.
FOR CHILDREN TEETHING.
Tie a quarter of a pound of wheat flour in a thick cloth, and boil it in one
quart of water for three hours; then remove the cloth and expose the flour to
the air or heat until it is hard and dry; grate from it, when wanted, one table-
spoonful, which put into half a pint of new milk, and stir over the fire until it
comes to a boil, when add a pinch of salt and a tablespoonful of cold water, and
serve. This gruel is excellent for children afflicted with summer complaint.
Or, brown a tablespoonful of flour in the oven or on top of the stove on a
baking-tin; feed a few pinches at a time to a child, and it will often check a
diarrhcea. The tincture of “kino’’—of which from ten to thirty drops, mixed .
with a little sugar and water in a spoon, and given every two or three hours, 1s
very efficacious and harmless—can be procured at almost any druggist’s.
Tablespoon doses of pure cider vinegar, and a pinch of salt, has cured when all
else failed.
BLACKBERRY CORDIAL.
This recipe may be found under the head of ‘‘ Coffee, Tea, Beverages.” It
will be found an excellent medicine for children teething and summer diseases.
FOR THE SICK.
ACID DRINKS.
1. Peel thirty large Malaga grapes, and pour half a pint of boiling water upon
them; cover them closely, and let them steep until the water is cold.
2. Pour half a pint of boiling water upon one tablespoonful of currant jelly,
and stir until the jelly is dissolved.
3. Cranberries and barberries may be used in the same way to make very
refreshing acid drinks for persons recovering from fevers.
DRAUGHTS FOR THE FEET.
Take a large leaf from the horseradish plant, and cut out the hard fibres that
run through the leaf; place it on a hot shovel for a moment to soften it, fold it,
and fasten it closely in the hollow of the foot by a cloth bandage.
Burdock-leaves, cabbage-leaves, and mullen-leaves, are used in the same
manner, to alleviate pain and promote perspiration.
Garlics are also made for draughts by pounding them, placing them on a hot
tin plate for a moment to sweat them, and binding them closely to the hollow
of the foot by a cloth bandage.
Draughts of onions, for infants, are made by roasting onions in hot ashes,
and, when they are quite soft, peeling off the outside, mashing them, and app!x-
ing them on a cloth as usual.
POULTICES.
A Bread and Milk Poultice.—Put a tablespoonful of the crumbs of stale
bread into a gill of milk, and give the whole one boil up. Or, take stale bread-
crumbs, pour over them boiling water and boil till soft, stirring well; take from
the fire and gradually stir in a little glycerine or sweet oil, so as to render the
poultice pliable when applied.
A Hop Poultice.—Boil one handful of dried hops in half a pint of water,
until the half pint is reduced to a gill, then stir into it enough Indian meal to
thicken it.
A Mustard Poultice.—Into one gill of boiling water stir one tablespoonful of
Indian meal; spread the paste thus made upon a cloth, and spread over the
paste one teaspoonful of mustard flour. If you wish a mild poultice, use a cea-
spoonful of mustard as it is prepared for the table, instead of ae mustard flour.
Equal parts of ground mustard and flour made into a paste with warm water,
and spread between two pieces of muslin, form the indispensable niustard
plaster.
: Say : : ae ae
A Ginger Poultice.—This 1s made like a mustard poultice, using grou
478 FOR THE SICK.
ginger instead of mustard. A little vinegar is sometimes added to each of these
poultices.
A Stramonium Poultice.—Stir one tablespoonful of Indian meal into a gill of
boiling water, and add one tablespoonful of bruised stramonium seeds.
Wormwood and Arnica are sometimes applied in poultices. Steep the herbs
in half a pint of cold water, and when all their virtue is extracted stir in a little
bran or rye-meal to thicken the liquid; the herbs must not be removed from the
liquid.
This is a useful application for sprains and bruises.
Linseed Poultice.—Take four ounces of powdered linseed, and gradually
sprinkle it-into a half pint of hot water.
A REMEDY FOR BOILS.
An excellent remedy for poils is water of a temperature agreeable to the
feelings of the patient. Apply wet linen to the part affected, and frequently
renew or moisten it. It is said to be the most effectual remedy known. Take
inwardly some good blood purifier.
CURE FOR RINGWORMS.
Yellow dock, root or leaves, steeped in vinegar, will cure the worst case of
ringworm.
HOW COLDS ARE CAUGHT.
A great many cannot see why it is they do not take a cold when exposed tu
cold winds and rain. The fact is, and ought to be more generally understood,
that nearly every cold is contracted indoors, and is not directly due to the cold
outside, but to the heat inside. A man will go to bed at night feeling as well as
usual and get up in the morning with a royal cold. He goes peeking around in
search of cracks and keyholes and tiny drafts. Weather-strips are procured,
and the house made as tight as a fruit-can. In afew days more the whole
family has colds.
Let a man go home, tired or exhausted, eat a fullsupper of starchy and vege-
table food, occupy his mind intently for a while, go to bed in a warm, close
room, and if he doesn’t have a cold in the morning it will be a wonder. A drink
of whiskey or a glass or two of beer before supper will facilitate matters very
much,
People swallow more colds down their throats than they inhale or receive
from contact with the air, no matter how cold or chilly it may be. Plain, light
suppers are good to go to bed on, and are far more conducive to refreshing
sleep than a glass of beer or a dose of chloral: In the estimation of a great
many this statement is rank heresy, but in the light of science, common sense
and experience it is gospel truth.
Pure air is strictly essential to maintain perfect health. If a person i accus-
tomed to sleeping with the windows open there is but little danger of taking cold
winter or summer. Persons that shut up the windows to keep out the “ night
air” make a mistake, for at night the only air we breathe is ‘‘ night air, ‘ and
we need good air while asleep as much or even more; than at any, other ne of
day. Ventilation can be accomplished by simply opening ene window aN oe at
the bottom and also at the top, thus letting the pure air in, the bad air going
480 HEALTH-SUGGESTIONS.
outward at the top. Close, foul air poisons the blood, brings on disease which
often results in death; this poisoning of the blood is only prevented by pure air,
which enters the lungs, becomes charged with waste particles, then thrown out,
and which are poisoning if taken back again. It is estimated that a grown
person corrupts one gallon of pure air every minute, or twenty-five barrels full in
a single night, in breathing alone.
Clothing that has been worn through the day should be changed for fresh
or dry ones to sleep in. Three pints of moisture, filled with the waste of the
body, are given off every twenty-four hours, and this is mostly absorbed by the
clothing. Sunlight and exposure to the air purifies the clothing of the poisons
which nature is trying to dispose of, and which would otherwise be brought
again into contact with the body.
Colds are often taken by extreme cold and heat, and a sudden exposure to
cold by passing from a heated room to the cold outside air. Old and weak
persons, especially, should avoid such extreme change. In passing from warm
‘crowded rooms to the cold air, the mouth should be kept closed, and all the
breathing done through the nostrils only, that the cold air may be warmed
before it reaches the lungs, or else the sudden change will drive the blood from
the surface of the internal organs, often producing congestions.
Dr. B. I. Kendall writes that ‘the temperature of the body should be evenly
and properly maintained to secure perfect health; and to accomplish this purpose
requires great care and caution at times. The human body is, so to speak, the
most delicate and intricate piece of machinery that could possibly be conceived
of, and to keep this in perfect order requires constant care. It is a fixed law of
Nature that every violation thereof shall be punished; and so we find that he
who neglects to care for his body by protecting it from sudden changes of
weather, or draughts of cold air upon unprotected parts of the body, suffers the
penalty by sickness, which may vary according to the exposure and the habits
of the person, which affect the result materially; for what would be an easy
day’s work for a man who is accustomed to hard labor, would be sufficient to
excite the circulation to such an extent in a person unaccustomed to work, that
only slight exposure might cause the death of the latter when over-heated in this
way; while the same exercise and exposure to the man accustomed to hard labor
might not affect him. So, we say, be careful of your bodies, for it is a duty
you owe to yourselves, your friends, and particularly to Him who created you.
When your body is over-heated and you are perspiring, be very careful about
sitting down to ‘cool off,’ as the custom of some is, by removing a part of the
clothing and sitting in a cool place, and perhaps where there is a draught of air
HEAL TH-SUGGES TIONS,
481
passing over your body. The proper way to ‘cool off’ when over-heated is to
put on more clothing, especially if you are in a cool place;
part of the clothing you have already on. If possible, get near a fire where
there is no wind blowing, and dry off gradually, instead of cooling off suddenly,
which is always dangerous.”
but never remove a
Many colds are taken from the feet being damp or wet. To keep these
extremities warm and dry is a great, preventative against the almost endless list
of disorders which come from a ‘‘slight cold.” Many imagine if their feet are
not thoroughly wet, there will be no harm arising from mere dampness, not
knowing that the least dampness is absorbed into the sole, and is attracted nearer
the foot itself by its heat, and thus perspiration is dangerously checked.
WATER.
All beings need drink as much as they need food, and it is just as necessary to
health as pure air; therefore the water should be boiled or filtered before being
drank. Rain-water filtered is probably the best attainable. Boiling the water
destroys the vegetable and animal matter, and leaves the mineral matter deposited
on the bottom of the vessel containing it; therefore it leaves it clear from poison-
ous substances.
REGULATION IN DIET.
The food we eat is a very important item, and one which it would be difficult
to arrange any rule for which would apply to all persons under different cir-
cumstances. In health, it is safer to eat by instinct rather than to follow any
definite rules. While there are many who have a scanty living, with a small
variety of food, there is a large number who have an abundance and a large
variety. The former class, in many cases, live miserable lives, either to hoard
up for miserly purposes the money which might make them happy, or in some
cases through poverty; while the latter class, as a rule, have better health and
have much more enjoyment in_ this life, unless it be some who are gluttonous,
and make themselves miserable by abusing the blessings they should enjoy.
Avoid extremes in living too free or scanty; have a good nourishing diet, and a
sufficient quantity, and it should always be properly cooks uo if the a
is poorly done, it affects not only the nutritious qualities, but is ou so easily
digested; thus making food, which is originally the best kind, a very little value
to us; and with very poor cooking it is sometimes a positive injury.
It is very important that the food be taken with regularity at the accustomed
time. Be careful not to take too much drink during any meal; but, if thirsty,
drink water before meal-time so that you will not care oe ee
23
482 HEALTH-SUGGES TIONS.
after eating, as it is a bad plan to drink much either during or for a little time
after the meal is taken. It is a very bad plan to hurry in eating, because by so
doing the food is not properly masticated; it is better to be a long time in eating
and chew the food well.
—Dr. B. I. Kindall, Hnosburg Falls, Vt.
HOW TO USE HOT WATER.
One of the simplest and most effectual means of relieving pain is by the use
of hot water, externally and internally, the temperature varying according to
the feelings of the patient. For bruises, sprains, and similar accidental hurts, it
should be applied immediately, as hot as can be borne, by means of a cloth dipped
in the water and laid on the wounded part, or by immersion, if convenient, and
the treatment kept up until relief is obtained. If applied at once, the use of
hot water will generally prevent, nearly, if not entirely, the bruised flesh from
turning black. For pains resulting from indigestion, and known as wind colic,
etc., a cupful of hot water, taken in sips, will often relieve at once. When that
is insufficient, a flannel folded in several thicknesses, large enough to fully cover
the painful place, should be wrung out of hot water and laid over the seat of the
pain. It should be as hot as the skin can bear without injury, and be renewed
every ten minutes or oftener, if it feels cool, until the pain is gone. The
remedy is simple, efficient, harmless, and within the reach of every one; and
should be more generally used than it is. If used along with common sense, it
might save many a doctor’s bill, and many a course of drug treatment as well.
GROWING PAINS CURED.
Following in our mother’s footsteps, we have been routed night after night
from our warm quarters, in the dead of winter, to kindle fires and fill frosty kettles
from water-pails thickly crusted with ice, that we might get the writhing pedal
extremities of our little heir into a tub of water as quickly as possible. But
lately we have learned that all this work and exposure is needless. We simply
wring a towel from salted water—a bowl of it standing in our sleeping room,
ready for su¢h an emergency—wrap the limb in it from the ankle to knee,
without taking the child from his bed, and then swathe. with dry flannels, thick
and warm, tucking the blankets about him a little closer, and relief is sure.
—Good Housekeeping.
HOW TO KEEP WELL.
Don’t sleep in a draught.
Don’t go to bed with cold feet.
Don’t stand over hot-air registers.
HEALTH-SUGGESTIONS.
Don’t eat what you do not need, just to save it.
Don’t try to get cool too quickly after exercising.
Don’t sleep in a room without ventilation of some kind.
Don’t stuff a cold lest you should be next obliged to starve a fever.
Don’t sit in a damp or chilly room without a fire.
Don’t try to get along without flannel underclothing in winter.
DIPHTHERIA.
A gargle of sulphur and water has been used with much success in cases of
diphtheria. Let the patient swallow a little of the mixture. Or, when you dis-
cover that your throat is a little sore, bind a strip of flannel around the throat,
wet in camphor, and gargle salt and vinegar occasionally.
COLDS AND HOARSENESS.
Borax has proved a most effective remedy in certain forms of colds. In
sudden hoarseness or loss of yoice in public speakers or singers, from colds, relief
for an hour or so may be obtained by slowly dissolving, and partially swallow-
ing, a lump of borax the size of a garden pea, or about three or four grains held
in the mouth for ten or fifteen minutes before speaking or singing. This pro-
duces a profuse secretion of saliva, or “ watering ”’ of the mouth and throat, just
as wetting brings back the missing notes to a flute when it is too dry.
A flannel dipped in boiling water, and sprinkled with turpentine, laid on the
chest as quickly as possible, will relieve the most severe cold or hoarseness.
Another simple, pleasant remedy is furnished by beating up the white of one
sweetening with white sugar to
ege, adding to it the juice of one lemon, and
Tt has been known to effectually
5D)
taste. Take a teaspoonful from time to time.
cure the ailment.
Or, bake a lemon or sour orange
done, open at one end and take out the inside.
This is an excellent remedy for hoarseness.
An old time and good way to relieve a cold is to go t
drinking nothing, not even water, for twenty-four hours, and eating as little as
possible. Or, go to bed; put your fect in hot mustard and water; put a bran or
oatmeal poultice on the chest; take ten grains of Dover’s powder, and an hour
afterwards a pint of hot gruel; in the morning, rub the body all over with a
ake a dose of aperient medicine.
ellent to promote perspiration in
not to get chilled by
twenty minutes in a moderate oven. When
SGweeten with sugar or molasses.
o bed, and stay there,
coarse towel, and t
Violet, pennyroy
case of sudden chill.
exposure to fresh out-door air.
al, or boneset tea, 1s eXc
Care should be taken next day
484 HEALTH-SUGGESTIONS.,
MOLASSES POSSET.
This old-fashioned remedy for a cold is as effectual now as it was in old
times. Put into a sauce-pan a pint of the best West India molasses, a teaspoon-
ful of powdered white ginger, and a quarter of a pound of fresh butter. Set it
over the fire, and simmer it slowly for half an hour, stirring it frequently. Do
not let it come to a boil. Then stir in the juice of two lemons, or two table-
spoonfuls of vinegar, cover the pan and let it stand by the fire five minutes
longer. This is good fora cold. Some of it may be taken warm at once, and
the remainder kept at hand for occasional use.
It is the preparation absurdly called by the common people a stewed quaker.
Half a pint of strained honey mixed cold with the juice of a lemon, and a
tablespoonful of sweet oil, is another remedy for a cold; a teaspoonful or two to
be taken whenever the cough is troublesome.
COUGH SYRUP.
Syrup of squills four ounces, syrup of tolu four ounces, tincture of bloodroot
one and one-half ounces, camphorated tincture of opium four ounces. Mix.
Dose for an adult, one teaspoonful repeated every two to four hours, or as often
as necessary.
LEANNESS
Ts caused generally by lack of power in the digestive organs to digest and
assimilate the fat-producing elements of food. First restore digestion, take
plenty of sleep, drink all the water the stomach will bear in the morning on
rising, take moderate exercise in the open air, eat oatmeal cracked wheat,
Graham mush, baked sweet apples, roasted and broiled beef; cultivate jolly
people, and bathe daily.
r
FOR TOOTHACHE.
The worst toothache, or neuralgia coming from the teeth, may be speedily
and delightfully ended by the application of a bit of clean cotton, saturated in a
solution of ammonia, to the defective tooth. Sometimes the late sufferer is
prompted to momentary laughter by the application, but the pain will disappear.
Alum reduced to a powder, a teaspoonful of the powder and an equal quan-
tity of fine salt well mixed, applied to the gums by dipping your moistened finger
in the mixed powder; put some also in the tooth, and keep rubbing the gums
with it; it scarcely ever fails to cure.
HEALTH-SUGGESTIONS.
TO CURE A STING OF A BEE OR WASP.
Bind on common baking-soda, dampened with water. Or mix common earth
with water to about the consistency of mud.
TO CURE EARACHE.
Take a bit of cotton batting, put on it a pinch of black pepper, gather it up
and tie it, dip it in sweet oil, and insert it in the ear; put a flannel bandage over
the head to keep it warm; it often gives immediate relief.
Tobacco smoke, puffed into the ear, has oftentimes been effectual.
Another remedy: Take equal parts of tincture of opium and glycerine. Mix,
and from a warm teaspoon drop two or three drops into the ear, and stop the
ear tight with cotton, and repeat every hour or two. If matter should form in
the ear, make a suds with castile soap and warm water about 100° F., or a little
more than milk warm, and have some person inject it into the ear while you
hold that side of the head the lowest. If it does not heal in due time, inject a
little carbolic acid and water in the proportion of one drachm of the acid to one
pint of warm water each time after using the suds.
CROUP.
Croup, it is said, can be cured in one minute, and the remedy is simply alum
Take a knife or grater, and shave off in gmall particles about a tea-
spoonful of alum; then mix it with twice its amount of sugar, to make it palata-
ble, and administer it as quickly as possible. Almost instantaneous relief will
Turpentine is said to be an excellent remedy for croup. Saturate a
y it to the chest and throat, and take inwardly three
and sugar.
follow.
piece of flannel, and app!
or four drops on a lump of sugar.
Another remedy.—Give a teaspoonful of ipecacuanha wine every few minutes,
until free vomiting is excited.
Another recipe said to be most reliable: Take two ounces of the wine of
ipecac, hive syrup four ounces, tincture of bloodroot two ounces. Mix it well.
Dose, for a child one year old, five to ten drops; two years, eight to twelve
drops; three years, twelve to fifteen drops; four years old, eS to twenty
drops; five years old twenty to twenty-five drops, and older children in propor:
shall be necessary to procure relief. If it is
tion to age. Repeat as often as
st] > ranedr A p 5 n 3
thought best to produce vomiting, repeat the dose every ten or fifteen minute
for a few doses.
480 HEALVH-SUGGESTIONS.
BURNS AND SCALDS.
A piece of cotton wadding, spread with butter or sweet oil, and bound on the
burn instantly, will draw out the pain without leaving a scar; also a handful of
flour, bound on instantly, will prevent blistering. The object is to entirely exclude
the air from the part affected. Some use common baking-soda, dry or wet,
often giving instant relief, withdrawing the heat and pain. Another valuable
remedy is to beat the yellow of an egg into linseed oil, and apply it with a feather
on the injured part frequently. It will afford ready relief, and heals with great
rapidity. Some recommend the white part of the egg, which is very cooling and
soothing, and soon allays the smarting pain, It is the exposure of the part
coming in contact with the air that gives the extreme discomfort experienced
from ordinary afflictions of this kind, and anything which excludes air and pre-
vents inflammation is the thing to be at once applied.
TO STOP THE FLOW OF BLOOD.
For a slight cut there is nothing better to control the hemorrhage than com-
mon unglazed brown wrapping paper, such as is used by marketmen and gzocers;
a piece to be bound over the wound. A handful of four bound om the cut.
Cobwebs and brown sugar, pressed on like lint. When the blood ceases to flow,
apply arnica or laudanum.
When an artery is cut the red blood spurts out at each pulsation. Press the
thumb firmly over the artery near the wound, and on the side towards the heart.
Press hard enough to stop the bleeding, and wait till a physician comes. The
wounded person is often able to do this himself, if he has the requisite knowledge.
GRAVEL.
Into a pint of water put two ounces of bicarbonate of soda. Take two table-
spoonfuls in the early forenoon, and the same towards night; also drink freely
of water through the day. Inflammation of the kidneys has been successfully
treated with large doses of lime-water.
Persons troubled with kidney difficulties should abstain from sugar and
things that are converted into sugar in digestion, such as starchy food and sweet
vegetables,
SORE THROAT.
Everybody has a cure for this trouble, but simple remedies appear to be most
effectual. Salt and water is used by many as a gargle, but a little alum and
honey dissolved in sage tea is better. An application of cloths wrung out of hot
HEALTH-SUGGESTIONS. 487
water and applied to the neck, changing as often as they begin to cool, has the
most potency for removing inflammation of anything we ever tried. It should
be kept up for a number of hours; during the evening is usually the most con-
venient time for applying this remedy. *,
Cut slices of salt pork or fat bacon, simmer a few moments in hot vinegar,
and apply to throat as hot as possible. When this is taken off, as the throat is
relieved, put around a bandage of soft flannel. A gargle of equal parts of borax
and alum, dissolved in water, is also excellent. To be used frequently.
Camphorated oil is an excellent lotion for sore throat, sore chest, aching
limbs, etc. Fora gargle for sore throat, put a pinch of chlorate of potash in a
glass of water. Gargle the throat with it twice a day, or oftener, if necessary.
WHOOPING COUGH.
Two level tablespoonfuls of powdered alum; two-thirds of a cupful of brown
sugar, dissolved in two quarts of v rater; bottle and put in a dark closet where it
is cool,
For a child one year old, a teaspoonful three times a day on an empty stomach.
For a child two years old, two teaspoonfuls for a dose. For a child five years
The state of the bowels must be attended to, and the doses
No other medicine to be taken, except an emetic, at first,
ant, a milk diet is to be avoided.
old, a tablespoonful.
repeated accordingly.
if desirable. Except in the case of an inf
DIARRHEA.
Tale tincture of Jamaica ginger one ounce, tincture of rhubarb one ounce,
tincture of opium half ounce, tincture of cardamom one and one-half ounces,
tincture of kino one ounce. Mix. Dose for an adult, half to one teaspoonful,
and for children one year old, five drops;
repeated every two to four hours;
en to twelve drops, and older
two years old, five to ten drops; three years old, t
children in proportion to age.
FOR CONSTIPATION.
ten fasting is sufficient for some, and they are especially good
One or two figs eat
. 1 ] ale then A
in the case of children, as there 1s no trouble in getting them to take them. A
a simple remedy, and quite
spoonful of wheaten bran in a glass of water 1s
effective, taken half an hour before breakfast; fruit eaten raw; partake largely of
laxative food; exercise in the open air; drink
etc. It is impossible to give many of the numerous treatments in so short a
DAC ‘ce it ‘ ; 9 ral character of our diet and experience is
space, suffice it to say that the general
freely of cold water during the day,
488 HEALTH-SUGGESTIONS.
such as to assure us that at least one-quarter of the food that we swallow is
intended by nature to be evacuated from the system; and if it is nob, it is again
absorbed into the system, poisoning the blood and producing much suffering and
permanent disease. The évacuation of the bowels dazly, and above all, regularly,
ig therefore all important to aid this form of disorder.
RELIEF FROM ASTHMA.
Sufferers from asthma should get a muskrat skin and wear it over their lungs,
with the fur side next to the body. It will bring certain relief.
Or, soak blotting-paper in saltpetre water, then dry, burning at night in
the patient’s bedroom.
Another excellent recipe : Take powdered liquorice root, powdered elecampane
root, powdered anise-seed, each one drachm, powdered ipecac ten grains, powder-
ed lobelia ten grains; add sufficient amount of tar to form into pills of ordinary
size. Take three or four pills on going to bed at night. An excellent remedy
for asthma or shortness of breath.
RECIPES FOR FELONS.
Take common rock galt, as used for salting down pork or beef, dry in an
oven, then pound it fine and mix with spirits of turpentine in equal parts; put
it in a rag and’ wrap it around the parts affected; as it gets dry put on more, and
in twenty-four hours you are cured. The felon will be dead.
Or purchase the herb of stramonium at the druggist’s; steep it and bind it
on the felon; as soon as cold, put on new, warm herbs. It will soon kill it, ina
few hours at least.
Or saturate a bit or grated wild turnip, the size of a vean, with spirits of
turpentine, and apply it to the affected part. It relieves the pain at once; in
twelve hours there will be a hole to the bone, and the felon destroyed; then
apply healing salve, and the finger is well.
Another way to cure a Felon: Fill a tumbler with equal parts of fine salt and
ice; mix well. Sink the finger in the centre, allow it to remain until it is nearly
frozen and numb; then withdraw it, and when sensation is restored, renew the
operation four or five times, when it will be found the disease is destroyed.
This must be done before pus is formed.
A simple remedy for felons, relieving pain at once, no poulticing, no cutting,
no “‘holes to the bone,” no necessity for healing salve, but simple oil of cedar
applied a few times at the commencement of the felon, and the work is done.
HEALTH-SUGGESTIONS,
REMEDY FOR LOCKJAW.
If any person is threatened or taken with lockjaw from injuries of the arms,
legs or feet, do not wait for a doctor, but put the part injured
in the following
preparation: Put hot wood-ashes into water as w.
arm as can be borne; if the
injured part cannot be put into water, then wet thick folded cloths in the water
and apply them to the part as soon as possible, at the same time bathe the back-
bone from the neck down with some laxative stimulant
say cayenne pepper
and water, or mustard and water (good vinegar is better than water); it should
be as hot as the patient can bear it. Don’t hesitate; go to work and do it, and
don’t stop until the jaws will come open. No person need die of lockjaw if these
directions are followed.
Cure for Lockjaw, said to be positive.—Let any one who has an attack of
lockjaw take a-small quantity of spirits of turpentine, warm it, and pour it in
the wound—no matter where the wound is or what its nature is—and relief will
follow in less than one minute. Turpentine is also a sovereign remedy for croup.
Saturate a piece of flannel with it, and place the flannel on the throat and chest
—and in very severe cases, three to five drops on a lump of sugar may be taken
internally.
BLEEDING AT THE NOSE.
Roll up a piece of paper and press it under the upper lip. In obstinate cases,
blow a little gum arabic up the nostril through a quill, which will immediately
stop the discharge; powdered alum, dissolved in water, is also good. Pressure
by the finger over the small artery near the ala (wing) of the nose, on the side
where the blood is flowing, is said to arrest the hemorrhage immediately. Some.
times by wringing a cloth out of very hot water, and laying it on the back of
the neck, gives relief. Napkins wrung out of cold water must be laid across the
forehead and nose, the hands dipped in cold water, and a bottle of hot water
applied to the feet.
TO TAKE CINDERS FROM THE EYE.
In most cases a simple and effective cure may be found in one or two grains
of flax-seed, which can be placed in the eye without pain or injury. As they
dissolve, a glutinous substance is formed, which envelops any foreign body that
may be under the lid, and the whole is easily washed out. A dozen of these
seeds should constitute a part of every traveller’s outfit.
Another remedy for removing objects from the eye: see a horsehair =a
double it, leaving a loop. If the object can be seen, lay the loop over it, close
490 HEAL TH-SUGGESTIONS.
the eye, and the mote will come out as the hair is withdrawn. If the irritating
object cannot be seen, raise the lid of the eye as high as possible and place the
loop as far as you can, close the eye ard roll the ball around a few times, draw
out the hair, and the substance which caused the pain will be sure to come with
it. This method is practiced by axemakers and other workers in steel
— Montreal Star.
EYE-WASHES.
The best eye-wash for granulated lids and inflammation of the eyes is com-
posed of camphor, borax and morphine, in the following proportions: To a large
wine-glass of camphor water—not spirits—add two grains of morphine and six
grains of borax. Pour a few drops into the palm of the hand, and hold the eye
in it, opening the lid as much as possible. Do this three or four times in
twenty-four hours, and you will receive great relief from pain and smarting
soreness. This recipe was received from a celebrated oculist, and has never
failed to relieve the most inflamed eyes.
Another remedy said to be reliable: A lump of alum as large as a cranberry
boiled in a teacupful of sweet milk, and the curd used as a poultice, is excellent
for inflammation of the eyes.
Another wash : A cent’s worth of pure, refined white copperas, dissolved in
a pint of water, is also a good lotion; but label it povson, as it should never
go near the mouth. Bathe the eyes with the mixture, either with the hands or
a small piece of linen cloth, allowing some of the liquid to get under the lids.
Here is another from an eminent oculist : Take half an ounce of rock salt and
one ounce of dry sulphate of zinc ; simmer in a clean, covered porcelain vessel
with three pints of water until all are dissolved; strain through thick muslin;
add one ounce of rose-water; bottle and cork it tight. To use it, mix one tea-
spoonful of rain-water with one of the eye-water, and bathe the eyes frequent-
ly. If it smarts too much, add more water.
SUNSTROKE.
Wrap a wet cloth bandage over the head; wet another cloth, folded small,
square, cover it thickly with salt, and bind it on to the back of the neck; apply
dry salt behind the ears. Put mustard plasters to the calves of the legs and
soles of the feet. This is an effectual remedy.
TO REMOVE WARTS.
Wash with water saturated with common washing-soda, and let it dry with-
put wiping; repeat frequently until they disappear. Or pass a pin through the
HEALTH-SUGGESTIONS. 491
wart and hold one end of it over the flame of a c
fires by the heat, and it will disappear.
Another treatment of warts is to pare the hard and dry skin from their tops,
and then touch them with the smallest drop of strong acetic acid, taking care
that the acid does not run off the wart upon the neighboring skin; for if it does,
it will occasion inflammation and much pain. If this is continued once or twice
daily, with regularity, paring the surface of the wart occasionally when it gets
hard and dry, the wart will be soon effectually cured.
andle or lamp until the wart
SWAIM’S VERMIFUGE.
Worm seed, two ounces; valerian, rhubarb, pink root, white agaric, senna,
of each one ounce and a half. Boil in sufficient water to yield three quarts of
decoction. Now add to it ten drops of the oil of tansy and forty-five drops of
the oil of cloves, dissolved in a quart of rectified spirit. Dose: one tablespoonful
at night.
; FAINTING. (Syncope.)
Immediately place the person fainting in a lying position, with head lower
than body. In this way consciousness returns immediately, while in the erect
position it often ends in death.
FOR SEVERE SPRAINS.
The white of an egg, a tablespoonful of vinegar and a tablespoonful of spirits
of turpentine. Mix in a bottle, shake thoroughly, and bathe the sprain as soon
as possible after the accident. This was published in Lafe Secrets, but it is
republished by request on account of its great value. It should be remembered
by every one.
An invaluable remedy for a sprain or bruise is wormwood boiled in vinegar
and applied hot, with enough cloths wrapped around it to keep the sprain moist.
CAMPHORATED OIL.
Best oil of Lucca; gum camphor. Pound some gum camphor and fill a wide-
necked pint bottle one-third full; fill up with olive oil, and set away until the
camphor is absorbed. Excellent lotion for sore chest, sore throat, aching limbs,
etc.
LINIMENT FOR CHILBLAINS.
Spirits of turpentine, three drachms; camphorated oil, nine drachms.
Mix for aliniment. For an adult four drachms of the fence and eight of
the latter may be used. If the child be young, or if the skin be tender, the
camphorated oil may be used without the turpentine.
492 HEALTH-SUGGESTIONS.
“THE SUN’S” CHOLERA MIXTURE.
More than forty years ago, when it was found that prevention for the Asiatic
cholera was easier than cure, the learned doctors of both hemispheres drew up
a prescription, which was published (for working people) in The New York Sun,
and took the name of “The Sun Cholera Mixture.’’? It is found to be the best
remedy for looseness of the bowels ever yet devised. It is to be commended for
several reasons. It is not to be mixed with liquor, and therefore will not be used
as an alcoholic beverage. Its ingredients are well known among all the common
people, and it will have no prejudice to combat; each of the materials is in equal
proportions to the others, and it may therefore be compounded without pro-
fessional skill; and as the dose is so very small, it may be carried in a tiny phial
in the waistcoat pocket, and be always at hand. It is:
Take equal parts of tincture of cayenne, tincture of opium, tincture of rhu-
barb, essence of peppermint, and spirits of camphor. Mix well. Dose fifteen
to thirty drops in a wine-glass of water, according to age and violence of the
attack. Repeat every fifteen or twenty minutes until relief is obtained. No one
who takes it in time will ever have the cholera. Even when no cholera is antici-
pated, it is a valuable remedy for ordinary summer complaints, and should
always be kept in readiness.
COMP. CATHARTIC ELIXIR.
The only pleasant and reliable cathartic in liquid form that can be prescribed.
Each fluid ounce contains: sulph. magnesia one dr., senna two drs., scam-
mony six grs., liquorice one dr., ginger three grs., coriander, five grs., with flavor-
ing ingredients.
Dose.—Child five years old, one or two teaspoonfuls; adult, one or two table-
spoonfuls.
This preparation is being used extensively throughout the country. It was
originated with the design of furnishing a liquid cathartic remedy that could be
‘ prescribed in a palatable form. It will be taken by children with a relish.
GRANDMOTHER’S COUGH SYRUP.
Take half a pound of dry hoarhound herbs, one pod of red pepper, four table-
spoonfuls of ginger, boil all in three quarts of water, then strain; and add one
teaspoonful of good, fresh tar and a pound of sugar. Boil slowly and stir often,
until it is reduced to one quart of syrup. When cool, bottle for use. Take one
or two teaspoonfuls four or six times a day.
HEALTH-SUGGESTIONS.
GRANDMOTHER’S UNIVERSAL LINIMENT.
One pint of alcohol, and as much camphor gum as can be dissolved in it, half
an ounce of the oil of cedar, one-half ounce of the oil of sassafras, aqua ammo-
nia, half an ounce, and the same amount of the tincture of morphine. Shake
well together, and apply by the fire; the liniment must not be heated, or come
in contact with the fire, but the rubbing to be done by the warmth of the fire.
These recipes of Grandmother’s are all old, tried medicines, and are more
effectual than most of those that are advertised, as they have been thoroughly
tried, and proved reliable.
GRANDMOTHER’S FAMILY SPRING BITTERS.
Mandrake root, one ounce; dandelion root, one ounce; burdock root, one
ounce; yellow dock root, one ounce; prickly ash berries, two ounces; marsh mal-
low, one ounce; turkey rhubarb, half an ounce; gentian, one ounce; English
camomile flowers, one ounce; red clover tops, two ounces.
Wash the herbs and roots; put them into an earthen vessel, pour over two
quarts of water that has been boiled and cooled; let it stand over night and soak;
in the morning, set it on the back of the stove, and steep it five hours; it must
not boil, but nearly ready to boil. Strain it through a cloth, and add half a pint
of good gin. Keep it ina cool place. Half a wine-glass taken as a dose twice
a day.
This is better than all the patent blood-medicines that are in the market—a
superior blood purifier, and will cure almost any malignant sore, by taking
according to direction, and washing the sore with a strong tea of red raspberry
leaves steeped, first washing the sore with castile soap, then drying with a soft
cloth, and washing it with the strong tea of red raspberry leaves.
GRANDMOTHER’S EYE-WASH.
Take three fresh eggs, and break them into one quart of clear, cold rain-
water; stir until thoroughly mixed; bring to a boil on a slow firs, stirring often;
then add half an ounce of sulphate of zinc (white vitriol); continue the boiling
for two minutes, then set it off the fire. Take the curd that settles at the
bottom of this and apply to the eye at night with a bandage. It will speedily
Strain the liquid through a cloth and use for
This is the best eye-water ever made for man
draw out all fever and soreness.
bathing the eyes occasionally Hee :
or beast. I have used it for twenty years without knowing it to fail.
A494 HEALTH-SUGGESTIONS.
HUNTER’S PILLS.
These pills can be manufactured at home, and are truly reliable, having been
gold and used for more than fifty years in Europe. The ingredients may be pro-
cured at almost any druggist’s. The articles should be all in the powder. Saffron,
one grain; rue, one grain; Scot aloes, two grains; savin one grain; cayenne
pepper, one grain: Mix all into a very thick mass by adding sufficient syrup.
Rub some fine starch on the surface of a platter or large dinner-plate, then with
your forefinger and thumb nip off a small piece of the mass the size of a pill and
roll it in pill form, first dipping your fingers in the starch. Place them as fast
as made on the platter, set where they will dry slowly. Put them into a dry
bottle or paper box. Dose, one every night and morning as long as occasion
requires.
This recipe is worth ten témes the price of this book to any female requiring
the need of these regulating pills.
HINTS IN REGARD TO HEALTH.
It is plainly seen by an inquiring mind that, aside from the selection and
preparation of food, there are many little things constantly arising in the experi-
ence of every-day life which, in their combined effect, are powerful agents in
the formation (or prevention) of perfect health. A careful observance of these
little occurrences, an inquiry into the philosophy attending them, lies within the
province, and indeed should be considered among the highest duties, of every
housekeeper.
That one should be cautious about entering a sick room in a state of perspira-
tion, as the moment you become cool your pores absorb. Do not approach con-
tagious diseases with an empty stomach, nor sit between the sick and the fire,
because the heat attracts the vapor.
That the flavor of cod-liver oil may be changed to the delightful one of fresh
oyster, if the patient will drink a large glass of water poured from a vessel in.
which nails have been allowed to rust.
That a bag of hot sand relieves neuralgia.
That warm borax water will remove dandruff.
That salt should be eaten with nuts to aid digestion.
That it rests you, in sewing, to change your position frequently.
That a little soda water will relieve sick headache caused by indigestion.
That a cupful of strong coffee will remove the odor of onions from the breath.
That well-ventilated bedrooms will prevent morning headaches and lassitude.
A cupful of hot water drank before meals will relieve nausea and dyspepsia.
HEALTH-SUGGESTIONS, 495
That a fever patient can be made cool and comfortable by frequent sponging
off with soda water.
That consumptive night-sweats may be arrested by sponging the body nightly
in salt water.
That one in a faint should be laid flat on his back, then loosen his clothes and
let him alone.
The best time to bathe is just before going to bed, as any danger of taking
cold is thus avoided; and the complexion is improved by keeping warm for
several hours after leaving the bath.
To beat the whites of eggs quickly add a pinch of salt. Salt cools, and cold
eggs froth rapidly.
Hot,. dry flannels, applied as hot as possible, for neuralgia.
Sprains and bruises call for an application of the tincture of arnica.
If an artery is severed, tie a small cord or handkerchief above it.
For bilious colic, soda and ginger in hot water. It may be taken freely.
Tickling in the throat is best relieved by a gargling of salt and water.
Pains in the side are most promptly relieved by the application of mustard.
For cold in the head, nothing is better than powdered borax, sniffed up the
nostrils.
A drink of hot, strong lemonade before going to bed will often break up a
cold and cure a sore threat.
Nervous spasms are usually relieved bya little salt taken into the mouth and
allowed to dissolve.
Whooping-cough paroxysms are relieved by breathing the fumes of turpen-
tine and carbolic acid.
Broken limbs should be placed in natural positions, and the patient kept quiet
until the surgeon arrives.
Hemorrhages of the lung
of salt. The patient should be kept as quiet as possible.
Sleeplessness caused by too much blood in the head may be overcome by
applying a cloth wet with cold water to the back of the neck.
Wind colic is promptly relieved by peppermint essence, taken in a little warm
water. For small children it may be sweetened. Paregoric is also good.
For stomach cramps, ginger ale or a teaspoonful of the tincture of ginger
in a half glass of water in which a half teaspoonful of soda ee been dissolved.
Sickness of the stomach is most promptly relieved by drinking a teacupful of
Tf it brings the offending matter up, all the better.
hot soda and water. : ae es
A teaspoonful of ground mustard in a cupful of warm water 1s a prompt an
s or stomach are promptly checked by small doses
496 HEAL TH-SUGGESTIONS.
reliable emetic, and should be resorted to in cases of poisoning or cramps in the
stomach from over-eating.
Avoid purgatives or strong physic, as they not only do no good, but are posi-
tively hurtful. Pills may relieve for the time, but they seldom cure.
Powdered rosin is the best thing to stop bleeding from cuts. After the pow-
der is sprinkled on, wrap the wound with soft cotton cloth. As soon as the
wound begins to feel feverish, keep the cloth wet with cold water.
Hggs are considered one of the best remedies for dysentery. Beaten up slight-
ly, with or without sugar, and swallowed, they tend by their emollient quali-
ties to lessen the inflammation of the stomach and intestines, and by forming
a transient coating on those organs, enable Nature to resume her healthful
sway over the diseased body. Two, or at most, three, eggs per day, would be
all that is required in ordinary cases; and, since the egg is not merely medicine,
but food as well, the lighter the diet otherwise, and the quieter the patient is
kept, the more certain and rapid is the recovery.
Hot water is better than cold for bruises. It relieves pain quickly, and by
preventing congestion often keeps off the ugly black and blue mark. “ Children
ery for it,’’ when they experience the relief it affords their bumps and bruises.
For a sprained ankle, the white of eggs and powdered alum made into a
plaster is almost a specific.
MEDICINAL FOOD.
Spinach has a direct effect upon complaints of the kidneys; the common
dandelion, used as greens, is excellent for the same trouble; asparagus purifies
the blood; celery acts admirably upon the nervous system, and is a cure for
rheumatism and neuralgia; tomatoes act upon the liver; beets and turnips are
excellent appetizers; lettuce and cucumbers are cooling in their effects upon the
system; beans are a very nutritious and strengthening vegetable; while onions,
garlic, leeks, chives and shalots, all of which are similar, possess medical vir-
tues of a marked character, stimulating the circulatory system, and the con-
sequent increase of the saliva and the gastric juice promoting digestion. Red.
onions are an excellent diuretic, and the white ones are recommended raw as
aremedy for insomnia. They are tonic, nutritious. A soup made from onions
is regarded by the French as an excellent restorative in debility of the digestive
organs. We might go through the entire list and find each vegetable possessing
its especial mission of cure, and it will be plain to every housekeeper that a
vegetable diet should be partly adopted, and will prove of great advantage to
the health of the family
HOUSEKEEPER’S TIME-TABLE.
Mode of Time of Timeof
Preparation. Cooking. Digestion.
Apples, sour, hard H. M. H. M
Apples, sweet and mellow Beat RAW roi wigs et 2 50
ASpaATAgUA. +O Sie ses see IAW fing tails) ee mee ee 1 50
‘Beans (pod) seer scene nes Boiled 15 to; 2 30
eons with green corn. Boiled 1 00 23
Boiled 45 3 45
Roasted 25 3 00
é Broiled 15 3 00
salted.. Fried 15 4 00
ag, fresh ete eee Boiled 35 4 15
Beets, young . Broiled 20 3 00
Beets, old .. Boiled 2 00 3 45
Bread, corn Boiled 4 30 4 00
Bread, wheat Baked 45 3 15
Bukhers st ae ee a el Baked 1 00 3 30
Cabbage -sictniroes- ee ae Melted fetes: 3 30
Cabbage and vinegar. Raw ys esses 2 30
Cabbage... ase. ss nee Raw : +s 2 00
Cauliflower she ee povled : 08 ~ os
Cake, sponge ; Hele 1 : @ g
Hee! orang ‘| Boiled 1 00 3 15
Cheese, old... | Ray as,
Chicken.) ewe Brie a ae ie
Codfish, dry and whole. ee eis 4 te 9 n
Custard (one quart) ....... Baked 30 9 45
Dueck; tame; 322) oe Roasted 1 30 4 00
Muck }wild si. besa Rascted 100 4 650
Dumpling, apple............... fe Boiled 1 00 3 00
Mees, Heamdyrcsts here e pe anen eae ee eee | Boiled 10 3 30
‘| Boiled 3 3 00
Fried 5 83 30
‘ LS te aS [edn Gir aaa 2 00
Fowls, domesti Boiled 1 00 4 00
Gelatine | BERANE Tan} Bolede eee ee ae 2 30
Goose, wild.. Roasted. 20 2 30
Wainy es. ee citieroce Boiled 20 2 30
Meat and vegetables Hashed 30 2 30
UU GoM RCSB Rie oa adiqneass vaonu sche ves As ERA W Ses Wien Mase idomerare's 2 15
es BP RG states ace mien eae g ea e T Byoye (eta Bare Rots Mc alloy ns Ae 2 00
Mutton. Roast 25 3 15
Mutton Broiled 20 3 00
Onions Boiled 1-2 00 3 00
Oyste1 Roasted: 32 | eitestac 3 15
Oysters..... Stewed 5 3 30
Parsnips..... Boiled 1 00 3 00
Pigs’ feet.... Samsedias yy mek eae 1 00
Pork sso Roast 30 9 1d
Ponkess meres Boiled 25 4 30
Pork, raw or .. Bried sj \ P Pah sie 415
orks Broiled. 20 3 15
Potatoe Boiled 30 3 30
Potatoes Toasted | 2%
vOASTC! SS
| Boiled 20 1 00
Salmon, fresh..... Bel - - ; a
ss Priec at oe
ee Sone: Broiled 20 3 30
é UE ON Gio cart attalioasie sah aldo ios Boiled 1 00 4 00
Eoup, ae ‘| Boiled 2 00 3 00
up, ch : | roiled 43.30 3 30
Soup, oyster or mutton : Boiled 1-2 00 2 30
Spinach’ o2..6 ose uhrer ee ee Mane Boiled ies 3 00
MA DIOCAHAG is oe poe eae Se eens Boi ed { 00 2 30
Tomatoes. . Fresh 1 30 2 30
POM ALORS he ead oa else ero ee NED Se Se 30 13
Trout, salon, fr es j 20 23
Turkey, boiled or ........--+-+2++++ tue - 45 3 3
a urnips HS pape oe ge tee Bro ‘od 20 4 00
Tint ice UAT INR Pe 9 1 35
V SHOAIK S Set occa wis Seine neta ateimeteambheh-garesinatiace Broiled 20
* Minutes to the pound.
The time given is the general aver:
29
+ Mutton soup.
age; the time will vary slightly with t
he quality of the article.
ERS En = a
USES OF AMMONIA.
All housekeepers should keep a bottle of liquid ammonia, as it is the most
powerful and useful agent for cleaning silks, stuffs and hats, in fact cleans
everything it touches. A few drops of ammonia in water will take off grease
from dishes, pans, etc., does not injure the hands as much as the use of soda
and strong chemical soaps. A spoonful ina quart of warm water for cleaning
paint, makes it look like new, and so with everything that needs cleaning.
Spots on towels and hosiery will disappear with little trouble if a little
ammonia is put into enough water to soak the articles, and they are left in it
an hour or two before washing; and if a cupful is put into the water in which
' clothes are soaked the night before washing, the ease with which the articles
can be washed, and their great whiteness and clearness when dried, will be very
gratifying. Remembering the small sum paid for three quarts of ammonia
of common strength, one can easily see that no bleaching preparation can be
more cheaply obtained.
No articles in kitchen use are so likely to be neglected and abused as the dish-
cloths and dish-towels; and in washing these, ammonia, if properly used, is a
greater comfort than anywhere else. Puta teaspoonful into the water in which
these clothes are, or should be washed every day; rub soap on the towels. Put
them in the water; let them stand half an hour or so; then rub them out
thoroughly, rinse faithfully, and dry out-doors in clear air and sun, and dish-
cloths and towels need never look gray and dingy—a perpetual discomfort to
all housekeepers.
A dark carpet often looks dusty soon after it has been swept, and you
know it does not need sweeping again; so wet a cloth or a sponge, wring it
almost dry, and wipe off the dust. A few drops of ammonia in the water will
brighten the colors.
29
MISCELLANEOUS RECIPES, 499
For cleaning hair-bru it is exc t: ;
a g : a - i ok it is excellent; put a tablespoonful into the water,
having it only tepid, and di dl 6 sees . :
s y bey ae Ip up and down until clean; then dry with the brushes
down, and they will be like new ones.
When employed i i thine i : ;
Pio ed in washing anything that is not especially soiled, use the
waste water afterward for the house plants that are taken down from their us-
ual position and immersed in the tub of water. Ammonia is a fertilizer, and
Zer, a
ps to keep h y the ple i ris ry in f i
Beles to keep healthy the plants it nourishes. In every way, in fact, ammonia
is the housekeeper’s friend.
Ammonia is not only useful for cleaning, but as a household medicine. Half
a teaspoonful taken in half a tumbler of water is far better for faintness than al-
coholic stimulants. In the Temperance Hospital, in London, it is used with
the best results. It was used freely by Lieutenant Greely’s Artic party for keep-
ing up circulation. It is a relief in nervousness, headache, and heart disturb-
ances.
TO DESTROY INSECTS AND VERMIN.
Dissolve two pounds of alum in three or four quarts of water. Let it remain
over night, till all the alum is dissolved. Then, with a brush, apply, boiling hot,
to every joint or crevice in the closet or shelves where croton bugs, ants, cock-
roaches, etc., intrude; also to the joints and crevices of bedsteads, as bed bugs
dislike it as much as croton bugs, roaches, or ants. Brush all the cracks in the
floor and mopboards. Keep it boiling hot while using.
To keep woolens and furs from moths, be sure that none are in the articles
when they are put away; then take a piece of strong brown paper, with not a
hole through which even a pin can enter. Put the article in it, with several
lumps of gum camphor between the folds. Place this in a close box or trunk.
A piece of cotton cloth, if thick and firm, will
needle can pass, the parent moth can enter.
Place pieces of camphor, cedar-wood, Russia leather, tobacco-leaves, whole
cloves, or anything strongly aromatic, in the drawers or bon where furs and
other things to be preserved from moths are kept, and they will never be harmed.
Mice never get into drawers or trunks where gum camphor is placed.
ne:—-Mix half a pint of alcohol, the same quantity of turpentine,
Another recty ;
and two ounces of camphor. Keep in a stone bottle, and shake well ene us-
and crumbled-up pieces of
ing. The clothes or furs are to be wrapped in linen, ide
blotting-paper dipped in the liquid to be placed in the box with them, so that 1
smells strong. This requires ren
Another authority says that a po
Cover every joint with paper.
answer. Wherever a knitting-
ewing but once a year.
sitive, sure recipe is this: Mix equal quan-
500 MISCELLANEOUS RECIPES.
tities of pulverized borax, camphor gum and saltpetre together, making a pow-
der. Sprinkle it dry under the edges of carpets, in drawers, trunks, etc., etc.
It will also keep out all kinds of insects, if plentifully used. If the house-
keeper will begin at the top of her house with a powder bellows and a large quan-
tity of this fresh powder, and puff it, thoroughly into every crack and crevice,
whether or not there are croton bugs in them, to the very bottom of her house,
special attention being paid to old furniture, closets, and wherever croton water
is introduced, she will be freed from these torments. The operation may re-
quire a repetition, but the end is success.
MOTHS IN CARPETS.
If you fear that they are at work at the edge of the carpet, it will sometimes
suffice to lay a wet towel, and press a hot flat-iron over it; but the best way is to
take the carpet up, and clean it, and give a good deal of attention to‘the floor.
Look in the cracks, and if you discover signs of moths, wash the floor with ben-
zine, and scatter red pepper on it before putting the carpet liming down.
Heavy carpets sometimes do not require taking up every year, unless in con-
stant use. Take out the tacks from these, fold the carpets back, wash the floor
in strong suds with a tablespoonful of borax dissolved in them. Dash with in-
sect powder, or lay with tobacco leaves along the edge, and retack. Or use tur-
pentine, the enemy of buffalo moths, carpet worms and other insects that injure
and destroy carpets. Mix the turpentine with pure water in the proportion of
three tablespoonfuls to three quarts of water, and then after the carpet has been
well swept, go over each breadth carefully with a sponge dipped in the solution
and wrung nearly dry. Change the water as often as it becomes dirty. The
carpet will be nicely cleaned as well as disinfected. All moths can be kept away
and the eggs destroyed by this means. Spots may be renovated by the use of
ox-gall or ammonia and water.
A good way to brighten a carpet is to put a half tumbler of spirits of turpen-
tine in a basin of water, and dip your broom in it and sweep over the carpet
once or twice, and it will restore the color and ‘brighten it up until you would
think it new. Another good way to clean old carpets is to rub them over with
meal; just dampen it a very little and rub the carpet with it, and when perfectly
dry, sweep over with meal. After a carpet is thoroughly swept, rub it with a
cloth dipped in water and ammonia: it will brighten the colors and make it look
like new.
TO TAKE OUT MACHINE GREASE.
Cold water, a tablespoonful of ammonia, and soap, will take out machine
grease where other means would not answer on account of colors running, etc.
MISCELLANEOUS RECIPES.
TO WASH FLANNELS.
The first thing to consider in washing flannels so that they ret
ain their size,
is, that the article be washed and rinsed in water of the same te
mperature, that
is, about as warm as the hands can bear, and not allowed to cool between. The
water should be a strong suds. Rub through two soapy waters; wring them
out, and put into plenty of clear, clean, warm water to rinse. Then into another
of the same temperature, blued a little. Wring, shake them well, and hang up.
Do not take out of this warm water and hang out in a freezing air, as that cer-
tainly tends to shrink them. It is better to dry them in the house, unless the
sun shines. They should dry quickly. Colored flannels should never be washed
in the same water after white clothes, or they will be covered, when dry,
with lint; better be washed in a water for themselves. In washing worsted,
such as merino dress goods, pursue the same course, only do not wring them
hard; shake, hang them up and let drain. While a little damp, bring in and
press smoothly on the wrong side with as hot an iron as can be used without
scorching the goods.
Flannels that have become yellow from being badly washed, may be nicely
whitened by soaking them two or three hours in a lather made of one-quarter
of a pound of soft soap, two tablespoonfuls of powdered borax, and two table-
spoonfuls of carbonate of ammonia, dissolved in five or six gallons of water.
TO STARCH, FOLD AND IRON SHIRTS.
To three tablespoonfuls of dry, fine starch allow a quart of water. First wet
the starch smooth in a little cold water in a tin pan, put into it a little pinch of
salt and a piece of enamel, or shirt polish, the size of a bean, or a piece of
clean tallow, or a piece of butter the size of a cranberry; pour over this a quart
of boiling water, stirring rapidly, placing it over the fire. Cook until clear, then
remove it from the fire and set the pan in another of warm water to keep the
starch warm.
Turn the shirt wrong side out and dip the bosom in the hot starch as warm.
as the hands can bear the heat; rub the starch evenly through the linen, saturat-
ing it thoroughly; wring hard to make dry as possible. Starch the eher ond
wristbands the same way; then hang them out to dry. Three hours Poe f oe
ing them, wet the bosoms and cuffs in cold water, wae oe seca and fold,
roll up tightly, wrap in a towel and let remain two or ines fae oe
The back of the shirt should be ironed first by doubling it cae hrougt.
both sides of the sleeves;
: pete xt, and
the centre, the wristbands may be ironed ext, @
2 MISCELLANEOUS RECIPES.
then the collar band; now place a bosom board under the bosom and with a fresh
clean napkin dampened a little, rub the bosom from the top towards the bottom,
arranging and smoothing each plait neatly; then with a smooth, moderately hot
flat-iron, begin ironing from the top downward, pressing hard until the bosom
becomes smooth dry and glossy. Remove the bosom board and iron the front,
fold both sides of the shirt towards the centre of the back, fold together below
the bosom and hang: on the bars to air.
CLEANING OIL-CLOTHS.
A dingy oil-cloth may be brightened by washing it with clear water with a
little borax dissolved in it; wipe it with a flannel cloth that you have dipped into
milk, and then wring as dry as possible.
TO CLEAN BLACK LACE. No. ft.
A teaspoonful of gum arabic, dissolved in one teacupful of boiling water;
when cool, add half a teaspoonful of black ink; dip the lace and spread smoothly
between the folds of a newspaper and press dry with book or the like. Lace shawls
can be dressed over in this way, by pinning’ a sheet to the carpet, and stretch-
ing the shawl upon that; or black lace can be cleaned the same as ribbon and
silk. Take an old kid glove (black preferable), no matter how old, and boil it in
a pint of water for a short time; then let it cool until the leather can be taken in
the hand without burning; use the glove to sponge off the ribbon; if the ribbon
is very dirty, dip it into water and draw through the fingers a few times before
sponging. After cleaning, lay a piece of paper over the ribbon, and iron; paper
is better than cloth. The ribbon will look like new.
TO CLEAN BLACK LACE. No. 2.
Black laces of all kinds may be cleaned by alcohol. Throw them boldly into
the liquid; churn them up and down till they foam; if very dusty, use the second
dose of alcohol; squeeze them out, “‘spat’’ them, pull out the edges, lay them
between brown paper, smooth and straight; leave under a heavy weight till dry;
do not iron.
TO WASH WHITE LACE. No. I.
First, the soiled laces should be carefully removed from the garment and
folded a number of times, keeping the edges evenly together, then basted with —
a coarse thread without a knot in the end. Now put them in a basin of luke-
warm suds. After soaking a half hour, rub them carefully between the hands,
renewing the suds several times; then, after soaping them well, place them in
MISCELLANEOUS RECIPES,
cold water and let them come toa scald. Take them from this and rinse them
thoroughly in luke-warm water, blued a very little, then dip them into a very
thin, Clear starch, allowing a teaspoonful of starch to a pint of water, so thin
that it will be scarcely perceptible. Now roll themina clean, fresh towel without
taking out the bastings; let them lie for an hour or more; iron over several thick-
nesses of flannel, taking out the bastings of one piece at a time, and ironing on
the wrong side, with a moderately hot iron; the laces should be nearly ey and
the edges and points pulled gently with the fingers into shape, before ironing.
TO WASH WHITE THREAD LACE. No. 2.
To wash white lace, cover a bottle with linen, stitched smoothly to fit the
shape. Wind the lace about it, basting both edges to the linen. Wash on the
bottle, soaping and rinsing well, then boil in soft water. Dry in the sun. Clip
the basting threads and do not iron. If carefully done, it will look like new
lace,
TO CLEAN SILKS OR RIBBONS.
Half a pint of gin, half a pound of honey, half a pound of soft soap, one-
eighth of a pint of water.
Mix the above ingredients together; then lay each breadth of silk upon a
clean kitchen table or dresser, and scrub it well on the soiled side with the mix-
ture. Have ready three vessels of cold water; take each piece of silk at two.
corners, and dip it up and down in each vessel, but do not wring it; and take
care that each breadth hag one vessel of quite clean water for the last dip. Hang
it up dripping for a minute or two, then dab in a cloth, and iron it quickly with
a very hot iron.
Where the lace or silk is very much soiled, it is best to pass them through a
warm liquor of bullock’s gall and water; rinse in cold water; then take a small
piece of glue, pour boiling water on it, and pass the veil through it; clap it, and
frame to dry. Instead of framing, it may be fastened with drawing-pins closely
fixed upon a very clean paste, or drawing-board.
TO CLEAN BLACK DRESS SILKS.
One of the things ‘‘not generally known,”’ at least in this country, is the
black silk; the modus operandi is very simple, and
chieved in any other manner. The silk
must be thoroughly brushed and wiped with a cloth, then laid flat eo a board or
table, and well-sponged with hot coffee, thoroughly freed from sediment by Ge
ing strained through muslin. The silk is sponged on the side intended to show;
Parisian method of cleaning
the result infinitely superior to that ai
504 MISCELLANEOUS RECIPES.
#t is allowed to become partially dry, and then ironed on the wrong side. The
coffee removes every particle of grease, and restores the brilliancy of silk, with-
out imparting to it either the shiny appearance or crackly and papery stiffness
obtained by beer, or, indeed, any other liquid. The silk really appears thickened.
by the process, and this good effect is permanent. Our readers who will experi-
mentalize on an apron or cravat, will never again try any other method.
TO WASH FEATHERS.
Wash in warm soap-suds and rinse in water a very little blued; if the feather
is white, then let the wind dry it. When the curl has come out by washing the
feather or getting it damp, place a hot flat-iron so that you can hold the feather
just above it while curling. Take a bone or silver knife, and draw the fibres of the
feather between the thumb and the dull edge of the knife, taking not more than
three fibres at a time, beginning at the point of the feather and curling one-half
the other way. The hot iron makes the curl more durable. After a little prac-
tice one can make them look as well as new feathers. Or they can be curled by
holding them over the stove or range, not near enough to burn; withdraw, and
shake out; then hold them over again, until they curl. When swansdown be-
comes soiled, it can be washed and look as well as new. ‘Tack strips on a piece
of muslin and wash in warm water with white soap, then rinse and hang in the
wind to dry. Rip from the. muslin, and rub carefully between the fingers to
soften the leather.
INCOMBUSTIBLE DRESSES.
By putting an ounce of alum or sal ammoniac in the last water in which
muslins or cottons are rinsed, or a similar quantity in the starch in which they
are stiffened, they will be rendered almost uninflammable; or, at least, will with
difficulty take the fire, and if they do, will burn without flame. It is astcnish-
ing that this simple precaution is so rarely adopted. Remember this and save
the lives of your children.
HOW TO FRESHEN UP FURS.
Furs when taken out in the fall are often found to have a mussed, crushed-
out appearance. They can be made to look like new, by following these simple
directions: Wet the fur with a hair-brush, brushing up the wrong way of the
fur. Leave it to dry in the air for about half an hour, and then give it a good
beating on the right side with a rattan. After beating it, comb it with a coarse
comb, combing up the right way of the fur.
MISCELLANEOUS RECIPES.
NOVEL DRESS MENDING.
A novel way of mending a woolen or silk dress in which a round hole has
been torn, and where only a patch could remedy matters, is the following: The
frayed portions around the tear should be carefully smoothed, and a piece of the
material, moistened with very thin mucilage, placed under the hole. A heavy
weight should be put upon it until it is dry, when it is only possible to discover
the mended place by careful observation.
TO RENEW OLD CRAPE.
Place a little water in a teakettle, and let it boil until there is plenty of steam
from the spout; then, holding the crape in both hands, pass it to and fro several
times through the steam, and it will be clean and look nearly equal to new.
TO RAISE THE PILE ON VELVET.
To raise the pile on velvet, put ona table two pieces of wood; place between.
them, bottom side up, three very hot flat-irons, and over them lay a wet cloth;
hold the velvet over the cloth, with the wrong side down; when thoroughly
steamed, brush the pile with a light wisp, and the velvet will look as good as
new.
TO CLEAN KID GLOVES.
Make a thick mucilage by boiling a handful of flax-seed; add a little dissolved
toilet soap; then, when the mixture cools, put the glove on the hands and rub
them with a piece of white flannel wet with the mixture. Do not wet the
Or take a fine, clean, soft cloth, dip it into a little sweet milk,
gloves through.
ap, and rub the gloves with it; they will look like
then rub it on a cake of so
new.
Another good way to clean any color of kid gloves is to pour a little benzine
into a basin and wash the gloves in it, rubbing and squeezing them until clean.
If much soiled, they must be washed through clean benzine, and rinsed in a
fresh supply. Hang up in the air to dry.
STARCH POLISH.
aceti and one ounce of white wax; melt and run it
A piece the size of a quarter dollar added to a quart
tiful lustre to the clothes and prevents the iron
Take one ounce of sperm
into a thin cake on a plate.
of prepared starch gives a beau
from sticking.
FOR CLEANING JEWELRY.
re is nothing better than ammonia and water. If
For ing jewelry the
Saeco aha d brush them in this wash,
very dull or dirty, rub a little soap on @ soft brush an
506 MISCELLANEOUS RECIPES.
rinse in cold water, dry first in an old handkerchief, and then rub with buck or
chamois skin. Their freshness and brilliancy when thus cleaned cannot be sur-
passed by any compound used by jewelers.
TO CLEAN SILVER PLATE.
Wash well in strong, warm soap-suds, rinse and wipe dry with a dry, soft
cloth; then mix as much hartshorn powder as will be required into a thick paste,
with cold water; spread this over the silver, with a soft cloth, and leave it for a
little time to dry. When perfectly dry, brush it off with a clean soft cloth, or
brush and polish it with a piece of chamois skin. Hartshorn is one of the best
possible ingredients for plate powder for daily use. It leaves on the silver a
deep, dark polish, and at the same time does not injure it. Whiting, dampened
with liquid ammonia, is excellent also.
TO REMOVE STAINS FROM MARBLE.
Mix together one-half pound of soda, one-half pound of soft soap, and one
pound of whiting. Boil them until they become as thick as paste, and let it
cool. Before it is quite cold, spread it over the surface of the marble and leave
it at least a whole day. Use asoft water to wash it off, and rub it well with
soft cloths. For a black marble, nothing is better than spirits of turpentine.
Another paste answers the same purpose: Take two parts of soda, one of
pumice-stone, and one of finely-powdered chalk. Sift these through a fine
sieve, and mix them into a paste with water. Rub this well all over the mar-
ble, and the stains will be removed; then wash it with soap and water, and a
beautiful bright polish will be produced.
TO WHITEN WALLS.
To whiten walls, scrape off all the old whitewash, and wash the walls with a
solution of two ounces of white vitriol to four gallons of water. Soak a quarter
of a pound of white glue in water for twelve hours; strain and place in a tin pail
in a kettle of boiling water. When melted, stir in the glue eight pounds of
whiting and water enough to make it as thick as common whitewash. Apply
evenly with a good brush. If the walls are very yellow, blue the water slightly
by squeezing in it a flannel blue-bag.
Before kalsomining a wall, all cracks should be plastered over. Use plaster of
Paris. Kalsomine may be colored easily by mixing with it yellow ochre, Span-
ish brown, indigo; squeeze through a bag into the water, etc.
MISCELLANEOUS RECIPES.
PAPER-HANGERS’ PASTE.
To make paper-hangers’ paste, beat up four pounds of good, white, wheat
flour (well sifted previously) in sufficient cold water to form a stiff batter. Beat
it well in order to take out all lumps, and then add enoug
gh cold water to make
the mixture of the consistency of pudding batter. To this add about two ounces
of well-pounded alum. Pour gently and quickly over the batter boiling waiter,
stirring rapidly at the same time, and when it is seen to lose the white color of
the flour, it is cooked and ready. Do not use it, however, while hot, but allow
it to cool. Pour about a pint of cold water over the top to prevent a skin from
forming. Before using, the paste should be thinned by the addition of cold
water.
TO WASH COLORED GARMENTS.
Delicately colored socks and stockings are apt to fade in washing. If they
are soaked for a night in a pail of tepid water containing a half pint of turpen-
tine, then wrung out and dried, the colors will ‘‘ set,” and they can afterwards
be washed without, fading.
For calicoes that fade, put a teaspoonful of sugar of lead into a pailful of
water and soak the garment fifteen minutes before washing.
THE MARKING SYSTEM.
Mark all your own personal wardrobe which has to be washed. If this were
invariably done, a great deal of property would be saved and a great deal of
trouble would be spared. For the sake of saving trouble to others, if for no
other reason, all of one’s handkerchiefs, collars and underclothing should be
plainly and permanently marked. A bottle of indelible ink is cheap, a Co pout
still cheaper, and a bright, sunny day or a hot flat-iron will eu the busi-
ness, Always keep on hand a stick of linen tape, written over Jf whole length
with your name, or the names of your family, ready to be cut off and coed on
to stockings and such other articles as do not afford a good surface on which to
mark. :
Then there are the paper patterns, of which every mother has : store. On
the outside of each, as it is tied up, the name of the cao should be plainly
written. There are the rolls of pieces, which may contain a good deal not ap-
All these hidden mysteries should be indicated. The
parent from the outside.
ay for summer, and the sum-
winter things, which are wrapped up and put aw ‘ ea: chouldcal bein
mer things, which are wrapped up and put away for the ae a i oak ie
labeled packages, and every packing trunk should have on its i: a CO ; f
Kages, — Congregationalist.
or its contents.
508 MISCELLANEOUS RECIPES.
TO REMOVE STAINS AND SPOTS.
Children’s clothes, table linens, towels, etc., should be thoroughly examined
before wetting, as soap-suds, washing-fluids, etc., will fix almost any stain past
removal. Many stains will pass away by being simply washed in pure, soft.
water; or alcohol will remove, before the article has been in soap-suds, many
stains; iron-mold, mildew, or almost any similar spot, can be taken out by
dipping in diluted citric acid; then cover with salt and lay in the bright sun till
the stain disappears. If of long standing, it may be necessary to repeat the wet-
ting and the sunlight. Be careful to rinse in several waters as soon as the stain
is no longer visible. Ink, fruit, wine, and mildew stains must first be washed
in clear, cold water, removing as much of the spots as can be; then mix one tea-
spoonful of oxalic acid, and a half pint of rain water. Dip the stain in this, and.
wipe off in clear water. Wash at once, if a fabric that will bear washing. A
tablespoonful of white currant juice, if any can be had, is even better than
lemon. This preparation may be used on the most delicate articles without in-
jury. Shake it up before using it. Mark it “ poison,”’ and put it where it will
not be meddled with.
OIL STAINS IN SILK AND OTHER FABRICS.
Benzine is most effectual, not only for silk, but for any other material what-
ever. It can be procured from any druggist. By simply covering both sides
of greased silk with magnesia, and allowing it to remain for a few hours, the
oil ig absorbed by the powder. Should the first application be insufficient, it may
be repeated, and even rubbed in with the hand. Should the silk be Tussah or
Indian silk, it will wash.
To remove an acid stain on violet silk: Brush the discoloration with tincture
of iodine, then saturate the spot well with a solution of hypo-sulphite of soda,
and dry gradually. This restores theoriginal color perfectly.
Muriatic acid is successfully used for removing ink stains and iron mold on
a number of colors which it does not attack.
Sulphurous acid is only employed for whitening undyed goods, straw hats,
etc., and for removing the stains of certain fruits on silks and woolens. Sul-
phurous gas is also used for this purpose, but the liquid gas is safer.
Oxalic acid is used for removing ink and rust stains, and remnants of mud
stains, which do not yield to other deterrents. It may also be used for destroy-
ing the stains of fruits and astringent juices, and old stains of urine. However,
its use is limited to white goods, as it attacks fugitive colors, and even light
MISCELLANEOUS Ue OEP ES. 509
shades of those reputed to be fast.
it in cold or lukewarm water, to let
rub it with the fingers.
The best method of applying it is to dissolve
it remain a moment upon the spot, and then
Wash out in clear, warm water, immediately.
Citric acid serves to revive and brighten certain colors, especially greens and
yellows. "It restores scarlets which have been turned to a crimson by the action
of alkalies. Acetic acid or tartaric acid may be used instead.
Where it is feared that soap may change the color of an article, as, for in-
stance, scarlet hosiery or lilac print, if the garment be not badly soiled, it may
be cleansed by washing without soap in water in which pared potatoes have
been boiled. This method will also prevent color from running in washing
prints.
To prevent blue from running into a white ground, dissolve a teaspoonful of
copperas in a pailful of soft water, add a piece of lime the size of an acorn, and
soak the garments in this water two hours before washing. To keep colors from
running in washing black prints, put a teaspoonful of black pepper in the first.
water.
Salt or beef’s gall in the water helps to set black. A tablespoonful of Spirits
of turpentine to a gallon of water sets most blues, and alum is very efficacious in
setting green. Black or very dark calicoes should be stiffened with gum arabic
—five cents worth is enough for a dress. If however, starch is used, the gar-
ment should be turned wrong side out.
A simple way to remove grass stains is to spread butter on them, and lay the
article in hot sunshine, or wash in alcohol. Fruit stains upon cloth or the hands
may be removed by rubbing with the juice of ripe tomatoes. If applied imme-
diately, powdered starch will also take fruit stains out of table linen. Left on
the spot for a few hours, it absorbs every trace of the stain.
For mildew stains or iron-rust, mix together soft soap, laundry starch, half
as much salt, and the juice of alemon. Apply to the spots, and spread the gar-
ment on the grass. Or wet the linen, rub into it white BOaD, then a pow-
dered chalk; lay upon the grass and keep damp. a mildew Blaine may -
removed by rubbing yellow soap on both sides, aa afterwards laying On, eur
thick, starch which has been dampened. Rub in well, and expose to light and
alr. ;
There are several effectual methods of removing grease from cloths. First,
wet with a linen cloth dipped in chloroform. Second, mix four tablespoonfuls
of alcohol with one tablespoonful of salt; shake together until we salt is
solved, and apply with a sponge. Third, wet with weak ammonia s t en
i 5 4. Ap : af : oa aoe Pear al
lay a thin white blotting or tissue paper over it, and iron lightly with an
510 MISCELLANEOUS RECIPES.
not too hot. Fourth, apply a mixture of equal parts of alcohol, gin, and
ammonia.
Candle grease yields to a warm iron. Place a piece of blotting or other ab-
sorbing paper under the absorbing fabric; put a piece of the paper also on the
spot, apply the warm iron to the paper, and as soon as a spot of grease appears,
move the paper and press again until the spot disappears. Lard will remove
wagon grease. Rub the spot with the lard as if washing it, and when it is well
out, wash in the ordinary way with soap and water until thoroughly cleansed.
To make linen beautifully white, prepare the water for washing by putting
into every ten gallonsa large handful of powdered borax; or boil with the
clothes one teaspoonful of spirits of turpentine.
Fruit stains may be taken out by boiling water. Place the material over a
basin or other vessel, and pour the boiling water from the kettle over the stains.
Pure water, cold or hot, mixed with acids, serves for rinsing goods in order
to remove foreign and neutral bodies which cover the color. Steam softens
fatty matters, and thus facilitates their removal by reagents.
Sulphuric acid may be used in certain cases, particularly for brightening and
raising greens, reds, yellows, ete., but it must be diluted with at least. one hun-
dred times its weight of water and more in cages of delicate shades.
CEMENT FOR CHINA AND GLASS.
To half a pint of milk put an equal quantity of vinegar in order to curdle it;
then separate the curd from the whey, and mix the whey with the whites of
four or five eggs, beating the whole well together. When it is well-mixed, add
a little quick-lime, through a sieve, until it has acquired the consistence of a
thick paste. With this cement broken vessels and cracks of all kinds may be
mended. It dries quickly, and resists the action of fire and water.
Another: Into a thick solution of gum arabic, stir plaster of Paris until the
mixture assumes the consistency of cream, apply with a brush to the broken
edges of china and join. together. In three days the article cannot be broken in
the same place. The whiteness of the cement adds to its value.
‘ CLEANSING SINKS.
To purify greasy sinks and pipes, pour down a pailful of boiling water in
which three or four pounds of washing soda have been dissolved. A disinfect-
ant is prepared in the same way, using copperas. Copperas is a poison and
should not be left about.
MISCELLANEOUS RECIPES, aun
Leaks in waste pipes:—Shut yourself into ar
: i ‘oom from which the pipe starts.
7 > Thre 5 ry 7 ) *
Put two or three ounces of oil of peppermint into a pail of boiling hot water and
pour down the pipe. Another person who has n
should follow the course of the pipe thr
pretty sure to discover
ot yet inhaled the strong odor
ough the house. The peppermint will be
a break that even an expert plumber might overlook.
—The Examiner.
MANAGEMENT OF STOVES.
If the fire in a stove has plenty of fresh coals on top not yet burned through
it will need only a little shaking to start it up; butif the fire looks dying and the
coals look white, don’t shake it. When it has drawn till it is red again, if there
is much ash and little fire, put coals on very carefully. A mere handful of fire
can be coaxed back to life by adding another handful or so of new coals on the
red spot, and giving plenty of draught, but don’t shake a dying fire, or you lose
it. This management is often necessary after a warm spell, when the stove has
been kept dormant for days, though I hope you will not be so unfortunate as to
have a fire to coax up on a cold winter morning. They should be arranged over
night, so that all that is required is to open the draughts in order to havea
cheery glow in a few minutes.
— Good Housekeeping.
TO REMOVE INK FROM CARPETS.
When freshly spilled, ink can be removed from carpets by wetting in milk,
Take cotton batting and soak up all of the ink that it will receive, being careful
not to let it spread. Then take fresh cotton, wet in milk, and sop it up care-
fully. Repeat this operation, changing cotton and milk each time. After most
of the ink has been taken up in this way, with fresh cotton and clean, rub the
spot. Continue till all disappears; then wash the spot in clean err ate and
a little soap; rinse in clear water and rub till nearly dry. If the ink is dried in,
we know of no way that will not take the color from the carpet as well as the
ink, unless the ink is on a white spot. In that case, salts of lemon, or soft soap,
starch, and lemon juice, will remove the ink as easily as if on cotton.
TO TAKE RUST OUT OF STEEL.
article in a bowl coniaining kerosene oil, or wrap the
-ated with kerosene; let it remain twenty-four
spots with brick dust; if badly rusted, use
y particle of brick dust or
If possible, place the
steel up in a soft cloth well-satu
hours or longer; then scour the rusty
salt wet with hot vinegar; after scouring rinse ont eee
salt off with boiling hot water; dry thoroughly with flannel clovhs, i
512 MISCELLANEOUS RECIPES.
near the fire to make sure; then polish off with a clean flannel cloth and a little
sweet oil.
TO MAKE A PASTE OR MUCILAGE TO FASTEN LABELS.
Soften good glue in water, then boil it with strong vinegar, and thicken the
liquid, during boiling, with fine wheat flour, so that.a paste results; or starch
paste, with which a little Venice turpentine has been incorporated while it was
warm.
A recipe for a transparent cement which possesses great tenacity and has not
the slightest yellow tinge: Mix in a well-stoppered bottle ten drachms of chloro-
form with ten and one-half of non-vulcanized caoutchouc (rubber) cut in small
pieces. Solution is readily effected, and when it is completed add two and one-
half drachms of mastic. Let the whole macerate from eight to ten days without
the application of any heat, and shake the contents of the bottle at intervals.
A perfectly white and very adhesive cement is the result.
POSTAGE STAMP MUCILAGE.
Take of gum dextrine, two parts; acetic acid, one part; water, five parts.
Dissolve in a water bath and add alcohol one part.
—Scientific American.
Gum of great strength, which will also keep for a long time, is prepared by
dissolving equal parts of gum arabic and gum tragacanth in vinegar. A little
vinegar added to ordinary gum water will make it keep much better.
FAMILY GLUE.
Orack the glue and put it in a bottle; add common whiskey; shake up, cork
tight, and in three or four days it can be used. It requires no heating, will keep
for almost any length of time, and is at all times ready to use, except in the
coldest of weather, when it will require warming. It must be kept tight, so
that the whiskey will not evaporate. The usual corks or stoppers should not be
used. It will become clogged. A tin stopper covering the bottle, but fitting as
closely as possible, must be used.
GLUE.
Glue to resist heat and modsture is made as follows: Mixa handful of quick-
lime in four ounces of linseed oil, boil to a good thickness, then spread it on tin
plates in the shade, and it will become very hard, but may be easily dissolved
over the fire as glue.
A glue which will resist the action of water is made by boiling one pound of
common glue in two quarts of skimmed milk.
MISCELLANEOUS RECIPES.
FURNITURE CREAM.
Shred finely two ounces of beeswax and half an ounce of white wax into
half a pint of turpentine; set in a warm place until dissolved, then pour over the
mixture the following, boiled together until melted:—Half a pint of water, an
ounce of castile soap, and a piece of resin the size of a small nutmeg. Mix
thoroughly, and keep in a wide-necked stone bottle for use. This cleans well,
and leaves a good polish, and may be made at a fourth of the price it is sold at.
CEMENT CRACKS IN FLOOR.
Cracks in floors may be neatly but permanently filled by thoroughly soaking
newspapers in paste made of half a pound of flour, three quarts of water and
half a pound of alum mixed and boiled. The mixture will be about as thick as
putty, and may be forced into the crevice with a case knife. It will harden like
papier-mache.
A POLISH FOR LADIES’ KID SHOES.
A fine liquid polish for ladies’ kid shoes, satchels, etc., that is easy of appli-
cation, recommended as containing no ingredients in any manner injurious to
leather, is found by digesting in a close vessel at gentle heat, and straining, a
solution made as follows: lamplack, one drachm; oil turpentine, four drachms;
alcohol, (trymethyl), twelve ounces; shellac, one and one-half ounces; white
turpentine, five drachms; saudarac, two drachms.
PASTE FOR SCRAP-BOOKS, ETC.
Paste that will keep.—Dissolve a teaspoonful of alum in a quart of water.
When cold, stir in flour, to give it the consistency of thick cream, being par-
ticular to beat up all the lumps. Stir in as much powdered resin as will lie on a
dime, and throw in half a dozen cloves to give it a pleasant odor. Have on the
: sful of boiling water; pour the flour mixture into it, stirring well all
fire a teacuy a
the time. In a few minutes it will be of the consistency of molasses. Pour it into
all teaspoonful each of oil
an earthen or china vessel, let it cool, and stir in a sm u
as; lay a cover on, and put in a cool place. When needed
»)
of cloves and of sassafré ee
for use, take out a portion and soften it with warm water. This is a fine paste
to use to stiffen embroidery.
TO REMOVE INDELIBLE INK.
Most indelible inks contain nitrate of silver, the stain of which may be o
moved by first soaking in a solution of common salt, and afterward washing
30
514 MISCELLANEOUS RECIPES.
with ammonia. Or use solution of ten grains of cyanide of potassium and five
grains of iodine to one ounce of water, ora solution of eight parts each bichloride
of mercury and chloride of ammonium in one hundred and twenty-five parts of
water.
A CEMENT FOR ACIDS.
A cement which is proof against boiling acids may be made by a composition
of India rubber, tallow, lime and red lead. The India rubber must first be
melted by a gentle heat, and then six to eight per cent. by weight of tallow is
added to the mixture while it is kept well-stirred; next day slaked lime is ap-
plied, until the fluid mass assumes a consistency similar to that of soft paste;
lastly, twenty per cent. of red lead is added, in order to make it harden and dry.
TO KEEP CIDER.
Allow three-fourths of a pound of sugar to the gallon, the whites of six eggs,
well beaten, a handful of common salt. Leave it open until fermentation ceases,
then bung up. This process a dealer in cider has used for years, and always
successfully.
Another recipe:—To keep cider sweet allow it to work until it has reached
the state most desirable to the taste, and then add one and a half tumblers of
grated horse-radish to each barrel, and shake up well. This arrests further
fermentation. After remaining a few weeks, rack off and bung up closely in
clean casks.
A gentleman of Denver writes he has a sure preservative: Put eight gallons
of cider at a time into a clean barrel; take one ounce of powdered charcoal; and
one ounce of powdered sulphur; mix, and put it into some iron vessel that will
go down through the bung-hole of the barrel. Now put a piece of red-hot iron
into the charcoal and sulphur, and while it is burning, lower it through the
bung-hole to within one foot of the cider, and suspend it there by a piece of
wire. Bring it up and in twelve hours you can cure another batch. Put the
cider in a tight barrel and keep in a cool cellar and it will keep for years.
A Holland recipe:—To one quart of new milk, fresh from the cow (not
strained), add one-half pound of ground black mustard seed and six eggs. Beat
the whole well together, and pour into a barrel of cider. It will keep cider sweet
for one year or more.
TO BLEACH COTTON CLOTH.
Take one large spoonful of sal soda and one pound of chloride lime for thir-
ty yards; dissolve in clean, soft water; rinse the cloth thoroughly in cold,
MISCELLANEOUS RECIPES.
soft water so that it may not rot.
This amount of cloth may be bleached in
fourteen or fifteen minutes.
A POLISH FOR LEATHER.
Put a half pound of shellac broken up in small pieces into a quart bottle or
jug, cover it with alcohol, cork it tight, and put it on the shelf in a warm place;
shake it well several times a day, then add a piece of camphor as large as a hen’s
egg; shake it well, and in a few hours shake it again and add one ounce of lamp-
black. If the alcohol is good, it will all’ be dissolved in two days; then shake
and use. If the materials were of the proper kind, the polish correctly prepared,
it will dry in about five minutes, giving a gloss equal to patent leather. Using
aniline dyes instead of the lampblack, you can have it any desired color, and it
can be used on wood or hard paper.
TO SOFTEN WATER.
Add half a pound of the best quick lime dissolved in water to every hundred
gallons. Smaller proportions may be more conveniently managed, and if al-
lowed to stand a short time the lime will have united with the carbonate of lime,
and been deposited at the bottom of the receptacle. Another way is to put a
gallon of lye into a barrelful of water, or two or three shovels full of wood-ashes,
let stand over night; it will be clear and soft.
WASHING FLUID.
One gallon of water and four pounds of ordinary washing soda, and a quar-
ter of a pound of soda. Heat the water to boiling hot, put in the soda, boil
about five minutes, then pour it over two pounds of unslaked lime, let it bubble
and foam until it settles, turn it off and bottle it for use. This is the article that
is used in the Chinese laundries for whitening their linen, and is called ‘‘ Javelle
water;’’ a tablespoonful put into a suds of three gallons, and a little, say a quae:
ter of a cupful, in the boiler when boiling the clothes, makes them very white
and clear. Must be well-rinsed afterwards. This preparation will remove tea
stains, and almost all ordinary stains of fruit, grass, etc. This fluid brightens
the colors of colored clothes, does not rot them, but should not be left long im
“7: Sy veer arrays ine, s be done in quick
any water; the boiling, sudsing, rinsing and blueing, should quick
succession, until the clothes are re
HARD SOAP. (Washing.)
and three of unslaked lime. Pour on four gal-
fectly clear, then drain off, and put in
ady to hang on the line.
Six pounds of washing soda,
lons of boiling water, let it stand until per
516 MISCELLANEOUS RECIPES.
six pounds of clean fat. Boil it until it begins to harden about two hours, stir-
ring most of the. time. While boiling, thin it with two gallons of cold water,
which you have previously poured on the alkaline mixture, after draining off
the four gallons. This must be settled clear before it is drawn off. Addit when
there is danger of boiling over. Try the thickness by cooling a little on a plate.
Put in a handful of salt just before taking from the fire. Weta tub to prevent
sticking; turn in the soap, and let it stand until solid. Cut into bars, put on a
board and let it dry. This makes about forty pounds of soap. It can be
flayored just as you turn it out.
SOAP FOR WASHING WITHOUT RUBBING.
A soap to clean clothes without rubbing: Take two pounds of sal soda, two
pounds of common bar soap, and ten quarts of water. Cut the soap in thin slices,
and boil together two hours; strain, and it will be fit for use. Put the clothes
in soak the night before you wash, and to every pailful of water in which you
boil them add a pound of soap. They will need no rubbing, but merely rinsing.
TO MAKE SOFT SOAP WITHOUT COOKING.
Pour two pailfuls of boiling water upon twenty pounds of potash, and let it
stand two hours. Have ready thirty pounds of clean grease, upon which pour
one pailful of the lye, adding another pail of water to the potash; let it stand
three or four hours, stir it well; then pour a gallon of the lye upon the grease,
stir it well; and in half an hour another gallon of the lye, stir it thoroughly; m
half an hour repeat the process, and thus proceed until you have poured off all
the lye; then add two pails of boiling hot water to the remainder of the potashes,
and let it stand ten hours; then stir the mixture, and if it has become stiff, and
the grease has disappeared from the surface, take out a little, and see whether
the weak lye will thicken it; if it does, add the lye; if it does not, try water, and
if that thickens it, let it stand another day, stirring it well five or six times dur-
ing the day; if the lye does not separate from the grease you may fill up with
water.
OLD-STYLE FAMILY SOFT SOAP.
To set the leach, bore several holes in the bottom of a barrel; or use one with-
out a bottom; prepare a board larger than the barrel, then set the barrel on it,
and cut a grove around just outside the barrel, making one grove from this to
the edge of the board, to carry off the lye as it runs off, with a groove around it,
running into one in the centre of the board. Place all two feet from the ground
and tip it so that the lye may run easily from the board into the vessel below
MISCELLANEOUS RECIPES. 517
prepared to receive it. Put half bricks or stones around the edge of the inside
of the barrel; place on them one end of some sticks about two inches wide, in-
clining to the centre; on those place some straw to the depth of two inches, over
it scatter two pounds of slaked lime. Put in ashes, about half of a bushel at a
time, pack it well, by pounding it down, and continue doing so until the barrel
is full, leaving a funnel-shaped hollow in the centre large enough to hold several
quarts of water. Use rain water boiling hot. Let the water disappear before
adding more. If the ashes are packed very tzghtly it may require two or three
days before the lye will begin to run, but it will be the stronger for it, and much
better.
To make boiled soft soap. Put ina kettle the grease consisting of all kinds
of fat that has accumulated in the kitchen, such as scraps and bones from the
soup-kettle, rinds from meat, etc.; fill the kettle half full; if there is too much
grease it can be skimmed off after the soap is cold, for another kettle of soap.
This is the only true test when enough grease is used, as the lye will consume all
that ig needed and no more. Make a fire under one side of it. The kettle should
be in an out-house or out of doors. Let it heat very hot so as to fry; stir occa-
sionally to prevent burning. Now put in the lye a gallon at a time, watching
it closely until it boils, as it sometimes runs over at the beginning. Add lye
until the kettle is full enough, but not too full to bod well. Soap should boil
from the side and not the middle, as this would be more likely to cause it to
boil over. To test the soap, to one spoonful of soap add one of rain-water; if
it stirs up very thick, the soap is good and will keep; if it becomes thinner, it is
not good. This is the result of one of three causes, either it is too weak, or
there is a deposit of dirt, or it is too strong. Continue to boil for a few hours,
when it should flow from the stick with which it is stirred, like thick molasses;
but if after boiling it remains thin, let it stand over night, removing it from the
ery carefully into another vessel, being very particular
; Wash the kettle, return the soap, and
and good; otherwise, if
fire, then draining it off v:
to prevent any sediment from passing.
boil again, if dirt was the cause; it will now be thick
it was too strong, rain-water added will make it right, adding the water grad-
ually until right and just thick enough.
An agreeable Disinfectant: Sprinkle fresh ground coffee on a shovel of hot
coals, or burn sugar on hot coals. Vinegar boiled with myrrh, sprinkled on the
floor and furniture of a sick room, are excellent deodorizers.
To prevent Mold: A small quantity of carbolic acid added to paste, mucilage,
and ink, will prevent mold. An ounce of the acid toa gallon of white-wash will
keep cellars and dairies from the disagreeable odor which often taints milk and
meat kept in such places,
To make Tracing-paper:—Dissolve a ball of white bees-wax, one inch in di-
ameter, in half a pint of turpentine. Saturate the paper in this bath and let it
dry two or three days before using.
To preserve Brooms: Dip them for a minute or two ina kettle of boiling suds
once a week and they will last much longer, making them tough and pliable. A
carpet wears much longer swept with a broom cared for in this manner.
To clean Brass-ware, etc.: Mix one ounce of oxalic acid, six ounces of rotten
stone, all in powder, one ounce of sweet oil, and sufficient water to make a paste.
Apply a small portion, and rub dry with a flannel or leather. The liquid dip
most generally used consists of nitric and sulphuric acids; but this is more cor-
rosive.
Polish, or Enamel for Shirt-bosoms, is made by melting together one ounce
of white wax, and two ounces of spermaceti; heat gently and turn into a very
shallow pan; when cold cut or break in pieces. When making boiled starch the
usual way, enough for a dozen bosoms, add to it a piece of the polish the size of
a hazel nut.
An Erasive Fluid for the Removal of Spots on Furniture, and all kinds of
fabrics, without injuring the color, is made of four ounces of aqua ammonia,
FACTS WORTH KNOWLING. 519
one ounce of glycerine, one ounce of castile soap and one of spirits of wine. Dis-
solve the soap in two quarts of soft water, add the other ingredients. Apply
with a soft sponge, and rub out. Very good for cleaning silks
5 °
To remove the Odor of Onion from fish-kettle and sauce-pans in which they
have been cooked, put wood-ashes or sal soda, potash or lye; fill with water itd
let stand on the stove until it boils; then wash in hot suds, and rinse well.
To clean Marble Busts: First free them from all dust, then wash them with
very weak hydrochloric acid. Soap injures the color of marble.
lg 7 £ a, 9 “S
To remove old Putty from Window Frames, pass a red-hot poker slowly over
it and it willscome off easily.
Hanging Pictures: The most safe material and also the best, is copper wire,
of the size proportioned to the weight of the picture. When hung the wire is
scarcely visible, and its strength is far superior to cord.
To keep Milk Sweet: Put into a panful a spoonful of grated horse-radish,
it will keep it sweet for days.
To take Rust from Steel Implements or Knives: Rub them well with kerosene
oil, leaving them covered with it a day or so; then rub them hard and well with
finely powdered unslaked lime.
Poison Water: Water boiled in galvanized iron becomes poisonous, and cold
water passed through zinc-lined iron pipes should never be used for cooking or
drinking. Hot water for cooking should never be taken from hot water pipes;
keep a supply heated in kettles.
Scouring Soap for Cotton and Silk Goods: Mix one pound of common soap,
half of a pound of beef-gall and one ounce and a half of Venetian turpentine
A Paint for Wood or Stone that resists all Moisture: Melt twelve ounces of
gallons of fish oil, and one pound of melted
loring substance with a little lin-
Apply several coats
resin; mix with it, thoroughly, six
sulphur. Rub up some ochre or any other co
it the right color and thickness.
seed oil, enough to give
The first coat should be very thin.
of the hot composition with a brush.
tcher of cold water on a table in. your room
he room is filled from the respiration
Very few realize how important
or, indeed, understand or rea-
yet in a few hours a pitcher
To Ventilate a Room: Place a pi
and it will absorb all the gases with which t
of those eating or sleeping in the ap
or the health of the family,
‘ity in the rooms;
artment.
such purification is f
lize that there can be any imput
520 FACTS WORTH KNOWING.
or pail of cold water—the colder the more effective—will make the air of a room
pure, but the water will be entirely unfit for use.
To fill Cracks in Plaster: Use vinegar instead of water to mix your plaster
of Paris. The resultant mass will be like putty, and will not ‘‘ set’ for twenty
or thirty minutes; whereas if you use water the plaster will become hard almost
immediately, before you have time to use it. Push it into the cracks and smooth
it off nicely with a table-knife.
To take Spots from Wash Goods: Rub them with the yolk of egg before
washing.
To take White Spots from Varnished Furniture: Hold a hot stove lid or
plate over them and they will soon disappear.
To prevent Oil from becoming Rancid: Drop a few drops of ether into the
bottle containing it.
Troublesome Ants: A heavy chalk-mark laid a finger’s distance from your
sugar-box and all around (there must be no space not covered) will surely pre-
vent ants from troubling.
To make Tough Meat Tender: Lay it a few minutes in a strong vinegar
water.
To remove Discoloration from Bruises: Apply a cloth wrung out in very
hot water, and renew frequently until the pain ceases. Or apply raw beefsteak.
A Good Polish for removing Stains, Spots, and Mildew from Furniture, is
made as follows: Take half a pint of ninety-eight per cent. alcohol; a quarter
of an ounce each of pulverized resin and gum shellac; add half a pint of linseed
oil; shake well and apply with a brush or sponge. ‘
To remove Finger-marks: Sweet oil will remove finger-marks from var-
nished furniture, and kerosene from oiled furniture.
To remove Paint from Black Silk: Patient rubbing with chloroform will
remove paint from black silk or any other goods, and will not hurt the most
delicate color or fabric.
To freshen Gilt Frames: Gilt frames may be revived by carefully dusting
them, and then washing with one ounce of soda beaten up with the whites of
three eges. Scraped patches might be touched up with Judson’s or any gold
paint. Castile soap and water, with proper care, may be used to clean oil paint-
ings; other methods should not be employed without some skill.
)
FACTS WORTH KNOWING. 521
To destroy Moths in Furniture; All the baking and steaming are useless,
as, although the moths may be killed, their eggs are sure to hatch, and the up-
holstery to be well riddled. The naphtha-bath process is effectual. A sofa,
chair or lounge may be immersed in the large vats used for the purpose, and all
insect life will be absolutely destroyed. No egg ever hatches after passing
through the naphtha-bath; all oil, dirt, or grease disappears, and not the slight-
est damage is done to the most costly article. Sponging with naphtha will not
answer. It is the immersion for two hours or more in the specially prepared
vats which is effectual.
Slicing Pine-apples: The knife used for peeling a pine-apple should not be
used for slicing it, as the rind contains an acid that is apt to cause a swollen
mouth and sore lips. The Cubans use salt as an antidote for the ill effects of
the peel.
To clean Iron Sinks: Rub them well with a cloth wet with kerosene oil.
To erase Discoloration on Stone-china: Dishes and cups that are used for
baking custards, puddings, etc., that require scouring, may be easily cleaned by
rubbing with a damp cloth dipped in whiting or * Sapolio,”? then washed as
usual.
To remove Ink, Wine or Fruit Stais: Saturate well in tomato juice; it is
also an excellent thing to remove stains from the hands.
To set Colors in Washable Goods: Soak them previous to washing in a.
water in which is allowed a tablespoonful of ox-gall to a gallon of water.
Equal parts of ammonia and turpentine will take paint
To take out Paint:
Saturate the spot two or
out of clothing, no matter how dry or hard it may be.
three times, then wash out in soap-suds. Ten cents’ worth of oxalic acid dis-
' : ‘ ees ; ‘ayahee
solved in a pint of hot water will remove paint spots from the windows. Pour
a little into a cup, and apply to the spots with a swab, but be sure not to allow
f i 3 Re 7 : See
the acid to touch the hands, Brasses may be quickly cleaned with it. Great
care must be exercised in labelling the bottle, and putting it out of the reach of
children, \as it is a deadly poison.
To remove Tar from Cloth: Saturate the spot and rub it well with turpen-
tine, and every trace of tar will be removed.
Ants that frequent houses or gardens may be destroyed by
a pound, and potash four ounces; set them in an
fire until dissolved and united; afterwards beat
To destroy Ants:
taking flour of brimstone half
iron or earthern pan over the
522 FACTS WORTH KNOWING.
them to a powder, and infuse a little of this powder in water, and wherever you
sprinkle it the ants will fly the place.
Simple Disinfectant: The following is a refreshing disinfectant for a sick
room, or any room that has an unpleasant aroma pervading it: Put some fresh
ground coffee in a saucer, and in the centre place a small piece of camphor gum,
which light with amatch. As the gum burns, allow sufficient coffee to consume
with it. The perfume is very pleasant and healthful, being far superior to pas-
tiles, and very much cheaper.
Cure for Hiccough: Sit erect and inflate the lungs fully. Then, retaining
the breath, bend forward slowly until the chest meets the knees. After slowly
rising again to the erect position, slowly exhale the breath. Repeat this process
a second time, and the nerves will be found to have received an access of energy
that will enable them to perform their natural functions.
To keep out Mosquitos and Rats: If a bottle of the oil of penny-royal is left
uncorked in a room at night, not a mosquito, nor any other blood-sucker, will be
found there in the morning. Mix potash with powdered meal, and throw it
into the rat-holes of a cellar, and the rats will depart. If a rat or a mouse get
into your pantry, stuff into its hole a rag saturated with a solution of cayenne
pepper, and no rat or mouse will touch the rag for the purpose of opening com-
munication with a depot of supplies.
Salt will Curdle new Milk; hence, in preparing porridge, gravies, etc., the
salt should not be added until the dish is prepared.
To prevent Rust on Klat-irons: Bees-wax and salt will make your rusty flat-
irons as smooth and clean as glass. Tie a lump of wax in arag and keep it for
that purpose. When the irons are hot, rub them first with the wax rag, then
scour with a paper or cloth sprinkled with salb.
To prevent Rust on Knives: Steel knives which are not in general use may
be kept from rusting if they are dipped in a strong solution of soda; one part
water to four of soda; then wipe dry, roll in flannel, and keep in a dry place.
Flowers may be kept very Fresh over Night if they are excluded from the
air. To do this, wet them thoroughly, put ina damp box, and cover with wet
raw cotton or wet newspaper, then place in a cool spot.
To sweeten Milk: Milk which is slightly turned or changed may be sweet-
ened and rendered fit for use again by stirring in a little soda.
To scour Knives easily: Mix a small quantity of baking soda with your
brick-dust and see if your knives do not polish better.
FACTS WORTH KNOWING. 523
To so,en Boots and Shoes: Kerosene will soften boots and shoes which
have been hardened by water, and render them as pliable as new. Kerosene
will make tin tea-kettles as bright as new. Saturate a woolen rag and rub with
it. It will also remove stains from clean varnished furniture. i
Faded Goods: Plush goods and all articles dyed with aniline cotor
have faded from exposure to the light will look as bright as new
with chloroform.
s which
after sponging
Choking:
Ege Noge foi¢ iin ecen yt meme noeia mene
Inexpensive Drink .....-++++++serr etre!
Junket, Delicious .....-+-ss1-eerr reset
(ROUMMISS ols 3s0s Geaiaisie chink water ae eo eieree eceaaae
Tiem ONAdAs. cies occ e sraounelchonnierastnia ns mie tana
Lemonade, For a Summer Draught ....--:-
Temon Syraper ss ave siscine se gore cae
Mead Sassafras ...- eee gest cste ett
Pineappleade.......eersee cece errs
Punch, Hot, To Make ....--+e+ere teeters’ ‘
Punch; Milkeso Soi feiasies saiseanes Seas eee
Punch, Milk, Fine ........ eee errr
No.1... Sasa ecsmeeaneasee
Punch, Roman.
Punch, Roman.
409
417
Bryreraces—Continued-
Raspberry Shrub .........0 ee seed eens Aiea es
Syrups Lerma ns 562 Fie! pe ele npoisisssleym acepann ove sosstera 416
Syrup, Strawberry and Raspberry .......... 418
Seidlitz Powder. ic a6 Waias t= nieces eles ale wie 420
The Healing Properties of Tea or Coffee .... 408
Tea, Iced. i. icc ence eect e rene cee neces 410
Tea, To Make 410
Vinegar, Home-Made Table..............-- 419
Vinegar, Pineapple .... 2... sseeceee ee esses 419
Vinegar, Raspberry. No. 1.......---++-++- 419
Vinegar, Raspberry. No, 2.....+.++++e+++> 419
Vinegar, Very Strong Table...........+++++ 420
Water, Strawberry ...---++ esse cence cers 418
Wine, Blackberry. No. 1......++++ sess ees 412
Wine, Blackberry. No. 2.-.+-.++++eeeeees+ 412
Wine, Black Currant ....-...-e+s sees eres 12. 414
Wine, Currant. No. 1......-.-e+ crete eee 411
Wine, Currant. No. 2.......+seeeeeee eres 412
Wine, Grape. ... cs. seen eee eeice ceicecete ns 412
Wine, Honey or Methelin .....--.-+++ +200: 413
Wine, Orange, Florida ....++--++eeerss sees 413
Wine, Raisin ....-.5. secre reer ecete tees: 414
Wine, Whey ....-.ccsess tess rsetee eet 416
BREAD:
General Directions...-..-+++s+rsseercerr ts 211
Bread, Brown, Boston...... +--+ ++++errs 00 216
Bread, Brown, Boston, Unfermented.......- 217
Bread, Brown, Rhode Island......++--++ ++: 217
Bread, Brown, Steamed.......+. sees cere eeee 217
Bread, Brown, Virginia... Be es ote eimai gee gud
Bread, Compressed Yeast...secceescerette? Be
rend Corns ass screen cms nt oe
Bread, Corn and Ry@...--+esercrtstttt ae oo
53
Bread, Corn, Boston... sees crest
7,
eR INDEX.
Breap—Continued- PAGE. Biscuits, Ronis, Ero.—Continued- PAUE.
Bread, Corn, Virginia...... oie wetnisiaseleatyon uns 219 Cakes, Griddle, Huckleberry ............... 285
Bread, French........... Ueietaleiscsioraeieiais Stee 218 Cakes, Griddle, Potato ............ 0.0.00. 235
Bread, German........... ales lobia einusune/boestinais 219 Cakes, Griddle, Rice. .o. eek eee. 235
Breas: Cra baninsey cs aie veeie ats: ceiecellrtes recat piles 216 Cakes, Griddle, Sour Milk...........,..... 233
Bread, Graham, Unfermented.............. 216 Cakes, Griddle, Swedish’ ................... 236
Breads MAL PV OASts sca! ste, syur suave s Lelavy Mechs ei oieseials 215 Cakes; Griddle,*Wheat...j. 12 isms cerecie sine’ 233
LB GPG Ag ah, de er er i MaRS oy cena Hath aon eal 217 Cannelons, or Fried Puffs........-.......- 238
Bread, Rye and Corn................ ENG reteic 218 Cracked Wheat tx estas seis aise oni ersleis tes 245
Bread, Self-Raising.... 2... 06s... ce eee eee 215 OL ACK Orsrsticni sink iis teas soeel ne) eiste ete ip misters outs haa Dee,
PBYOAC, WiRbs suse alts Muncie code ow pulse das Duy ee Crackers: Wrench) s wend vie da ee ceeainc ties inet 3 LEO
BTCA. WEA bis /sisere Heel a Wace slash: win togev oda tocdiace 213 (OREEY OS #024 ECs i ERI rotor ue Bebo ear ey ei ir 228
Cake, Corn, New England.................. 219 Croquettes, Hominy’... / 2206.5 ose ss 244
Cake; Corn, Spider ie sia c sis suis cle popewear 221 Groqucties; Rice sone Are Mia w cota ee
Waike, Indian oa kes e a amie aii las: «sores 220 Oromipets yn gslishA es i redaleraie wis cis. 36 oie Sew 242
Cake, Johnnie. .\. 0.) 0k ee eb eee ees 220 Oramipets, Plain aw ace tn Wea ist weet 242
Cake, Potato, Raised. ...2.-.0.. 02... ..0.005 221 Hitters, cp plore aac oli seilantete maces gtee eae 237
Southern Corn Meal Pone, or Corn Dodgers.. 221 Mrittersy Creamy pile, swiss ier cee cee 2ST
Yeast, Dried, or Yeast Cakes HPribtors: Ourvanty sc wiceus kek Mew eaclaeees eaters 237
Yeast, Home Made........ 2... eee eee eee Fritters orn: Mal .cto oak aawenkc se eas 237
Veast, UOnrivaledieie ccs ee. sedate ehepeteremtie tars 214 Mritters; German te cashe ise terse oes 239
Brsourrs, Rouns, Murrins, Ero.: Fritters, Golden Ball .......0.ce ees cen 238
General'Sugrestions «06. sees cule cvas 221 Britters: tireen ‘Corn. a0 fonts Maveieipicct enn'e 239.
Biscuit, Baking; Powder............0..202.. 223 ITH OT A LONE Yat ctr oils e/vvalieib a Maier e wiih e wis iatsse 239
IBiscuib, Beate susie paiiwuicteieb s aepdic ail vieiae wre 225 PPPOLS ALS ETP joes vie bole csiatialecere Maj Tein eog:
BISCHib OPO Suna OMe aun ei Siete an ek siete ape 224 HrAGPerss Me GAC yt: 5. Haavelouyerc stale clelereleeice ee 238
Biscuit, Graham (With Yeast) .............. 224 WPISbSrs iMeOADPle, ws. sia%y aa sales wie ainiele ial ders 238
Biseuth; Guratbon: Millen, pose the vos siaselt Slavs d= 226 MIPersWHORP Meccan a bie ace otic aie wna Genk
MBAS OU ts dot i tit Sa NOs EE eNissthel scoaierateien cea veesteis lave 224 Gem, ahem SNOW oieasheu disteneel aierrhc es 230
ABOU ule Nitec PN Guie i siate ate’s he ». cig visio meine © 224 Gems Crab tNOs es x cnn mete dae 230
PAGCUIE, POUR CO uc Laine aiilstat a! Same sd eins alane y aexses 226 Gems; Graham, Plaine weyers es. sick 230
Biscuit, Raised.......... Lime Re ule eM eds ik 223 PVOMUN Yaeeliayh cies tinieuare we alaete Bt 244
MBISCUIS DORM Menten cela uuer aitial sale! chats nist aeachals 223 EPOMMITLY/shererpatensioretsiies ay ects a higia hie a keela fave ed ove 245
BISGU AL, SOME MIM ees rales efsia! le aisials (eset 223 Hulled Corn or Samp... 0... eee eee 245
Bigchih VIM gar) aera ae se dle east’ cae oan 226 Muffins, Corn Meal (Without eggs)......... 230
Bread, Warm for Breakfast ............2.-- 222 Murine, tayo (Hine): Liat cusee se eas 229
Bread Crumbs, Prepared ............ 0.056% 242 Mntins, Hominy: i 235 12) elh cd se lapraelececlaisiere se LOO)
Buns, London Hot Cross .................. 227 WERE EA TAS he ELAN st eievstore sialeyetaialioiai veg aU: ire renc ied 229
Cake, Newport Breakfast ....5............. 241 Moubins.thaiseds. NOV Pris stiiecusanecns a 228
Cakes; Buckwheat si 700i cea bienlisieis.erew ee ye 236 Muffins, Raised.. No. 2.........5..0-0..... 228
Cakes, Buckwheat (Raised) ................ 236 Muffins, Mann essee2y,.ckaa 196
Cheese, Cream Toast ....-. +++. cree rere cers 198
Cheese, Fondu ..... 20s ede cere eee e erences: 197
Cheese, Scalloped... ...--. sees cece cess eres 197
Cheese, Souffle... . 2.2. -+2s cece cess ster tt: 197
Cheese, Straws, Cayenne......-+eerseeesere? 198
Cur 195
Pastry Ramakins...... 2.02 +eserrre sree: 197
Rarebit, Welsh......c. sess seeseses test ctet 198
fa) 8g sep eRu SAIPAN CaO Ci to Alara Obs 196
Welsh Rarebit, emg t sabe vote Oreo itak N)e
Caxz, Ero.:
Suggestions in Regard to Cake Making ....-- O51
Cake; Almond 4 )a2 ssivieiee seca anrseinerirgee © 267
Cake, Angel... .).0s oi syar seiseiee ci mee tein tit 266
Cake, Bread or Raised: “ 256
Cake, Brides. os. ate ocin ensiogeee seas 259
Cake, Chocolate. No, 1...--++- sess seer 262
Cake, Chocolate. No. 2....+-+-+esestt7 es" 263
Cake, Chocolate. No. 3....++eeserrs ttt 263
Cake, Chocolate, French....-.++sssr-9t"*" 262
Cake, Gitron..... SET ORNS ravata ca naar rce mene 260
263
Caxn, Eiro.—Continued :
PAGE.
Cake, Cocoanut and Almond ............... 268
Oke; Gomeorsin oc veut vai ta ecicke ates 264
Wake Groammrricnntoinccne aan cpa rae ane 264
Cake, Cream (Cheap) .... 2... 00.0000. eeee ee 272
Cake, Cream, Whipped..............00+-05 268
Cake, Custard or Cream .......i...00cee vee 271
CHKe, Delicatoers ie. via asco tos teaccine es 260
Wake; Mleeiam. vac oa vaso Coes. wae ale 264
Wakes Roather® pic cachiesewacde ioe sasariewie 264
Oake, Fruit (Superior).'.. 5.5.2.0... cc ees 256
Cake, Fruit, by Measure (Excellent) ........ 256
Cake, Fruit, Dried Apple .................. 265
Oakesebimnit Wuayenis aegis icleic ence nice ioveraieyels ae 267
Cake, Fruit, Molasses.... 0.00... cece eee 257
Markey Proipe WIG oi iota ie ieicieese sittin dens aes 257
Cake, Ginger Bread, Hard ................. 272
Gake, Ginger Bread, Plain ............. 2... 272
Cake, Ginger, Soft. . ..i5 5 es pe eek oie a ele 272
Cake; Gold... cesses tecele ae eiciee se He 261
Cake, Gold and Silver ..........-.5. ees eees 273
Cake, Golden Spice.......-... 2.0. +eee eee. 267
Cake, Golden Cream ........ 0... esse eeeeee 264
Cake, Gold or Lemon ........ 2:1. seee sees 261
Cake, Hickory Nut or Walnut.............-- 271
Cake, Huckleberry ....--.- esse eee eee sees 274
Cake, Jelly Layer ....--6. ess ssee eee eens 268
Cake, Jelly, Rochester .........++.++2+-++-+ 4
Cake, Jelly, Rolled ........ ese cece eens eens
Cake, Layer, To Cut.......--.6. eee eevee 26
Cake, Lemon .
Cake, Lemon or Gold
Cake, Loaf (Superior) ..
Cake, Loaf (Washington)
Cake, Marble.......--+ss sere cess cess tees 2
Cake, Pound, Citron ......-+ see reese seen ee 26
Cake, Pound, Cocoanut... +++ ++. eesseees 260
Cake, Pound, English ....--++++++ess5-9+5> 259
Cake, Pound, Plain ....-+-+++sesserse sess 259
Cake, QUEENS ..-- eee eece recs teet erste 266
Cake, Ribbon... ....ssss eres ests sects: 266
Cake, Silver or DOlGALG Ls vce sletaamie ceaseless aOb
Cake, Snow (Delicious) ...-.++++eeseeee ress 261
Cake, Sponges... --ss sees serve eee otee ces: 257
Cake, Sponge, Almond ....-+-.+seereerrree 258
Cake, Sponge, Lemon . Rigs 258
Cake, Sponge (Old- peeciored) Pek mem eorecehta 258
Cake, Sponge, Plaim...--.++++++-ssertesrt 259
Cake, Sponge, White ...-+--+++ssrr resets 257
Cake, Sweet Strawberry...--++++eseeser rt 274
Cake, White Mountain. No. 1....++--+++++* 265
Cake, White Mountain. No. 2....+++++++++° 265
Cake, Without Eggs..--:++-- +1 eerste 265
Cake, Fillings....-++++stss70** ta dari 269 to 271
556
INDEX.
Caxz, Eto.—Continued- PAGE,
No. 1, Cream Filling. ........50..000+-004 269
No. 2. Cream Filling........... aiutaieeGlaieal ee 269
No. 8. Ice Cream Filling ................+. 269
No. -4. Apple Filling... oc. eee cece eee 269
Noms 5. A pplen Piling... iios- sieisre sores aeiaieiesels 269
No. 6. Cream Frosting ..........0.cseeeees 270
No. 7. Peach,Cream Filling ...........-- +. 270
No. 8. Chocolate Cream Filling ............ 270
No. 9. Chocolate Cream Filling........... 270
Wont), Banana vhiling eet ccc yes wees sok 270
No. 11. Lemon Jelly Filling................ 270
No. 12. Orange Cake Filling................ 271
INfo IB ieee Will bsaieg i prea Beigel haan Sierras 271
Nort GHrait Pine 35. 5).).c 0 asin sieieie’ sch ss 271
Cakes, Corn Starch........... wiv cious srouayealsees 277
Cakes, Cream Boston... .,......ese0csees 273
(Chien Goh oisog > = Betcan einen o arch n Rec ro aiese 276
Cakes, Cup, Molasses........ 0.20 .eeeeeee.. 274
(OhNM eshte Rapiot CaAato ca mado sare comtrcoe 275
Cakes, Fried, or Doughnuts................ 281
Cakes, Fried, or Crullers.................... 281
Cakes, Jelly, Brunswick.................... 278
Cakes, Molasses Cup... ........-...-+-- cere 274
MOAICE Ss NU Lp LITO saute; shale evale sin gteliiayete mAyote's 283
Oakes; Peaches io seis senile diseceiele' Rie siete pester O:
Giawes Plt FHC, oi .cies face ops 4, « Vota o-asereraty -o arele 279
ORGS VATIOL ALCO ss ias:s ore oie wsiere, Siete etslesole elas. 2t v:
@ookies. ie. ie. des 280
WMOGI1eSs OOCORND D.g 255) 5 hays ois 2 loser elmieies.0 ove 281
- Cookies, Crisp (Very nice) ..............04- 281
WOOK TGs ya AVOTILCS 6) 5) 08s Sia pialoie sie ate Rialert orale 280
Waoios NU bT si) csote cmcceeospishnery sisieielelsa avis 280
(Chajol:akclef AG ulate: ) nee SPRPe Aimer Ao a aarey CreaneN 275
MPOKTOS WOUIO Is os, ioe ea ssehol ea raieteie tia itl wtale ne 281
Orullers, or Pried Oakes... iv. vijncesscse cece 281
Orullers,jor Wonders... ee cies bates 282
Doughnuts, Bakers’ Raised............. misie eo
Doughnuts, Germans: Mean cls te tdisieveacislele 283
Doughnuts, or Fried Cakes.................- 281
Douchnuts: Patt Bal res sss oe sees seis wien 280
Doughnots, Raised. oii. oak eae cece ee « 202
TOPS, S PONE Osh atale suseralete- a claissa neheisialrway ons 277
WDOMINOOS create sits, < sielatwthd lavshart Coates UD
Piclairs: CHocolave: pices gio ste vassals ovis: hb hiatal « 273
Frosting, Almond. ........ 0... .... 0005 seen DE
PUOSHINTY DOMOU cis iae's ches, otek on decease ach LOD
Prosting, Chocolates. tio, sieve cave viee.> we ODE
Frosting, Gelatine............. SOLD 255
Proctings Golden 4.0. aries awe dieistelaein tiaice's VED
Brosting,-or Tein sis cies bck cee nota cinle 253
Frosting, without eggs...........00..0. eee. 255
Gingerbread, Hard........ elas sadioc ate aaa carane'e 272
Gingerbread) Plaine: (oils, cesinseecs «gece d 272
Caxz, Eto.— Continued:
PAGE.
Gingerbread, Soft..... aie. dsieesecaieis Ud eee 272
Ginger Biscuit, White ..............0..0008 273
Gin ger. Cpoldtestacs.. suite siesta taviniecaciyicone oie 275
GUID Or SHADE scsyssre a sth clay ce site atcincs sluts cw. e ays 275.
Ginger Snaps, Bakers’... 5.66 on. eee ee 274
Heing, \Chocolatey Plain. «5c, ccsise tielsieine sh) aie.e 254
MCT SATs ieyciape shale torescie- s leptassaiatacpielaisic lores 254
iCute veake Mogngh a dubin Gerey pert ice Orn reres Cn 254
ELITES Hip yotiey 310 Jelly, Wine... 2. ese eee e eet eee reeset tes 331
Cream, Chocolate. No. 1... -..+0- sess esse 311 Kisses, Jolly .... 2... cece eee eee terre ees 330
Cream, Chocolate or Custard. No. 2.....-.. 311 Kisses or Meringues......---seseerceresre 329
Cream, For Fruit... .... 02+ .ee ee es eee eee 315 Meringue, Corn Starch......... +++ +--+ +555 324
Cream, Golden......... sees eeee rset cere ees 311 Meringue, Peach.......+-++. seer eee neeees 314
Creams Ttalian 1c. sias ot ct acietise 6 slew snivietes's SOLO Meringues or KisseS......2+ sees see rere ees 329
Cream, Lemon. No.1 ....-s.s sess even cess 311 Macaroons, Almond.......-+++e2seeese sess 88h
Cream, Lemon. No. 2 ......+0 sees ewes eres 312 Macaroons, Chocolate...... Mis enone « Mate arn 331
Cream, Lemon. No.3 ......+.+see+e-- eee 312 Macaroons, Cocoantt. ..... eee eeeeeete eee 330
Cream, Mock, or Boiled Custard ..........-- 307 Mock Ice... 2. 2s. eee eee eee eter eens tees 314
Cream, Orange... -- +. sees eee ceesceeennce 312 Naples Biscuit, or Charlotte RUSSO 6h. see 322
Cream, Peach. No.1 .....-.0seseeeee eres? 313 Omelet, Sweet. No. 1. ....-... cess ners ees 326
Cream, Peach. No. 2 ...-.sse sees cere eens 313 Omelet, Sweet. No. 2.....-.6s eee eeeeeeee 326
Oream Pie. NO. 2 2... ..eeeeee cece cree cers 324 Peaches and Cream.... 2... see cence eee eens 827
Cream, SHOW .....ss- cece sere eee ceeeccees 314 Pears, Baked...... 02.4 ceee eens ce se eee cees 3828
Cream, Solid .... 2... cece cere cece cece neces 312 Pears, Stewed. .....- 0. cece cece cece cere cees 329
Cream, Spanish.........2ee cee eeee cece ses BLO Puffs, Dessert. .... oc ceis eee cece cee cece ete 325
Cream, Tapioca Custard ..........+.-.-+--- 313 Quinces, Baked.... 2.2.2... sees cece cee eeee 329
Cream, Velvet, With Strawberry........-.-. 324 Salad of Mixed Fruits............. et aise 327
Cream, Whipped. No.1........-+22-eeeeee 309 Salad, Orange Cocoanut..........-+ eelteunrd a 327
Cream, Whipped. No. 2.......... Dore adeuatete 310 Short Cakes, Fruit .... 2.2.2.0. sees rece cree 325
Croutons, After Dinner........... Seearreer 325 Snow Pyramid........-.+. cece eee eee eees 328
Crystallized Fruit .... 0.0.0.0. sees eee eeeee 327 Snow, Apple... ....- ees eens eens eee tee tees 316
Gustard, Almond. No.1 ........-s.ee-eee- 308 Snow, Quince..... 26. e eee eee eee cee ees 816
Oustard, Almond. No. 2 ........ssseseeeee 309 Sponge, LOMOn........-. cess sete cere ees 315
Custard, Applo.... se. ce tee eens cece cece ress 808 Sponge, Strawberry ......- sees seen eee tees 315
Custard, Baked .... 0... cece wece cess cccenrs 306 Syllabub. 2.2.2... cece eee eee tee eee eee 315
Custard, Boiled .........00s cece eee seceees 307 Toast, Lemon..... 222. scee eres cece tere cere 326
Custard, Boiled or Mock Cream ..........-- 307 Trifle, Apple... 0... eee eee nee cee epee cees 317
Custard, Caramel, Soft ........-++..000 00+ 306 Trifle, Fruit....... Se Lae i tates dicstan neat tatereeests 316
Custard, Cocoanut, Baked..........---++.- . 309 Trifle, Gooseberry.......ee cece eee eee ene 317
GustardOup sists chee wins core sceitlaieis a oie eipieie OO Trifle, Grape... 2... eee cece eee ete eee eee 317
Custard, French ........... Raaiaitatte ese RARE Os Trifle, Lemon. .... 2.6. ees cele ee eee ceed 316
Custard, German........... Ridutorco eee ajs sie ai 808 Trifle, Orange......cee cece tee eee eee eens 316
Custard, Snowball...... aes ea etee ra maleurate .. 309 TPyifley OACHe ds sig cicielolas walsiege aes el cies orem eine 317
Custard, Tapioca Cream ...........--s0 eee 313 Washington Pie... 21... eee eee eee cent eens 324
Dessert Puffs ........-++++ see tees eeee tees B25 Dinner GIvInG .. 2... eee eee cece tee reese 548
Bloat, Apple. ... ccc. cece eee cee eeseeenee 314° Divwurs AND RECEPTIONS av Warrn House....-- 466
Float, Oranges cise Sesie cece te sp erieees 326
Floating Island. No.1......ecsseceeecdses 318 DRESSINGS AND SAUCES... ..00seee cece teers jae Bs
Floating Island, No.2...... Nias occ cease 318 DUMPLINGS AND PUDDINGS ...- +... ese ssee cers 339
Fritters, Jelly....... wecccveccecccoececcees B29 DYEING AND COLORING... eee sees cence teen cess 541
Fruit, Crystallized ........... a bereet seer h General Remarks ......-.. cece ects cesceees DAL
Fruit Short Cake. 0.2... .cce cece tone ceeees 325 Cotton Goods........ Le tiene ost eca ciel eigtalokaleiekt 543
Gooseberry Fool....... Ghats cigubis toa bretaia atoms 329 Silks ez a terriisieiste Sete baialn erates Bus SMe 541
Honey, Lemon... ices cecceecscervesecasss OLE Woolen Goods s...sceececsrseaccencecssces O42
Eaas anD OMELETS:
Eggs and Bacon, Mixed................, ae
Eggs, aux Fines Herbes..........., He 202
Eggs, Botled sss. sce aaa due aa ten uae 200
Eggs, Boiled, Soft....... wie Syavetenmie alate eee 200
Eggs; Cold;for Picnion si ahh is 203
Biggs, Hried rei ian sins tiene aan ee ae ae 201
Eggs, in cases.... 202
Bp ee, Minced soe Malia ogee tra ube einee at Ciipieeds 202
Eggs, Mixed generally, savory or sweet...) .. 203
Eggs, Poached, a la Creme................. 202
Eggs, Poached or Dropped................. 201
Kegs, Scallopeds sc .8y ee aes meee te ee 200
Eggs, Scrambled... ssctsswaesten ost e) 90T
Hees, Shirred sje ee eo nen aly ned ae ete ate 200
He gs, To wpreserve.sa sy aieatsa neh Santee 199
Omelots sees. s eerste ice eaten ecm et ae 203
Ombelet, “Asparagus incsiass peat tae 205
Omelet; Baked: oo isre case ann mis 208
Omelet, Bread. >No: Ty) oe. 3 oo as te 207
Omelet, Bread: Now 26 iss2 Niece eee 8 207
Omelet;:Cheesen in sesuicinsesineg i laeeen eens 205
Omelet. Ohicken' 2.7 a Uist hues 206
Omelet, Wish esr orcas sontste near epee ee 207
Omelet, “Hany i. 25 355 Serta oe Seen a en 206
Omelet, Jelly...... bia 207
Omelet, Meat'or Hishiw.\/. cite cecse os = des dots 204
Omelet, Mushroom..... Stason oe ene Meee 206
Omelet of Herbs... cin.) s%,cavseivels coax ats ai 20D
Omelet; Oyster: sic s4ervg ates paitetonsnl sens 206
Omelet, Onions ii siog se Sse gna ae cee Rates he 207
Omelet; Pla. Ne oan elon eet imme ciantT 204
Omelet, Rites: isis Pcasedatee ae eee i oes 206
Omelet, Rum. ..\Ps cient sees se eee eee 208
Omelet; Soule so ssec ass cosic cache sevens 2 oe 208
Omelet, Tomato. No. Lives cecc cess cese cess 205
Omelet, Tomato, Noi ..c..4, cassie wnt ees 205
Omelet, Vegetable. .... 20. cece eee ene eee 205
Faors WortH KNOWING... ...cscesceegecec cess 518
Fisu:
General Remarks .........ceeeeree cern ceee 41
Bish; toWiry reste au). Mae slates cette ae atelet ai eam see
Modes of Frying ....... 20.200 veeecese cers 40
Fish and Oyster Pie.........2¢2+ees eee ress 45
Bass, Boiled... 2.05.2 ses. cece eeeresee cree 47
Blue Fish, Boiled...... 0.2... -ses eee see? 47
Blue Fish, Baked... 2.2.2... eee eee eee rene 47
Chowder (Rhode Island) .......--+-++:+++++ 54
Clams, Chowder..... ...2.2s+escees seer eee? 69
Clams, Fritters... ......00es0e2 ce) crttees . 68
Clams, Roast in Shell... ......+2e+--eete ee? 68
Clams, Scalloped.........--+eseeer errs eere ss
Clams, Stewed... ......0e0 e008 silaets fatale) Winzetela
INDEX
Codfish Balls
Crabs, Fried
Fritters
Lobster Croqueties,.. 6... 0.0... 00. cece oe
Hobsters; DWEviled\ sins. cieclcese eek omens
Wobster Patties cc's ti: jaon dasa tie shateisre ieee
Lobsters, Scalloped . 0.5 soi eco es cole soe
Lobsters, to Pot. ..... 0.0.0.5.
Mackerel, Baked (salt)...
Mackerel, Boiled (fresh)...........0.+. 254.
Mackerel, Boiled (salt) .........-..-0e.000-
Mackerel, Broiled (Spanish),...............
Mackerel, Fried (salt)... 2.50... eee ce cece eee
MayOnnaise sic cs vaae adie cece e seteinsee eecie
Modevof Prying i. ioe one beet eee tds tee ee
Oyster Fritters... ... 20.0... ++ AoE RES
Oyster Patties. ..... 6. ce cece eee eee ee en es
Oyster Pie (Boston)... 20.2. sees eee eee:
Oyster Pies, Small .......--- sees ss seen eee
Oyster Pot Pie... .... 6 see eee tee eee eee
OYStOrS.. 66. cee e eee eee teen eee ene cease
Oysters, Broiled......-...-++++ sere teen eee
Oysters, Fried
Oysters, Fried in Batter ........--++++++-.-
Oysters, Fried (Boston)... osc 2 eee. s ce esee ess
Oysters, Fricasseed.... +--+ +--+ ees eee nee
Oysters, Mock
Oysters, Pan.
Oysters, Pan.
Fise—Oontinued:
Oodfish sco ase un Ce Cd
Coden tn Medea OU So eee
Codfish, Bakeus wwe Munson bee nace 56
55
5 60 INDEX.
Fisu— Continued: pace. Haute Suaeustions—Continued: PAGE.
Oysters, Plain Stew ......--++sesseveeseess 63 (Ofoyiredarren Ane y oiearuemicas Nicwt ache ty MECC epee Witt 484.
Oysters, Roast (Fulton Market) ...2-. +++ «s+ 66 @roupitasercsioe asian eeleee iets vcaclva se ees 485
Oysters, Roastin Shell........-+s+++e0+-+++ 63 PLAT RGSS HosistascatatciN cies lererhie doa etelties sie: Case oe 487
Oysters, Roast. No. 2.....-2---++esseeeeee 64 DTP LIOET As shores alore earctasahice sreaplehareseiersiotave asaie O25 483
Oysters, Scalloped ......+---+eeeeeseeereee 66 HEY OHVVIGLS AC Bise ee chal araistude’sacetn si onatetay steteier eal o1ete.s' << 490
Oysters, Steamed ......-..---- cece eee cess 64 AAS GLU EE Seton ne pid aecaoNG Mista als RUNS eA CS oes 491
Oysters, Steamed in Shell........+.++-+-++- 64 Mor: COUsti patil OMirs siqia's oiersiereiaelalele x clevete wien 487
Oysters, Stewed in Cream......--++-+.+++++ 63 POr/Severe MPlAlNs \. 2 ses oss Pers Shee wake ee 491
Oysters, Stew (dry) ....+-2--eeee cess cece ee 63 Mon Woathachess curser acetic cemise cei tte 484
Oysters, SoUp.... see eee e eee eee ee reese 63 Grayvolcar van tassie ese we ee ee neo fhetens 486
WAT ct Hack tocs aiciet ties pit g, die oie staves or ureraronaaiehenelOpei 43 Grandmother Cough Syrup ................ 492
Pickerel, Baked....-....2-. 2+ see cee sence 43 Grandmother Eye Wash ..................- 493
Per ran Ge aes aseny er alarac are famailonebarats 45 Grandmother Family Spring Bitters ....... 493
Potted (fresh) . 2... se. cece ee eee cece ee ee 52 Grandmother Universal Liniment .......... 493
PPOEUOU yea yreterctecteccle cian alee ele aalotey a Crerenatpeeta 53 Growing Pains Cured ............ 0... 0000s 482
Salmon and Caper Sauce..........-...6+.-- 44 Hints in Regard to Health ................. 494
Salmon, Boiled 43 Hoarseness and Colds .5...... 0.0. cece eens 483
Salmon, Broiled 44 How Colds are Caught........2.........02. 479
Salmon Croquettes ....-.. 22.20. cess eee ee 57 How to Keep Wellin 22s aiviclis sais ge cicietse 482
Salmon, Broiled (Salt) ............-2see cece 44 How to Use Hot Water ..................., 482
Salmon, Hricgysseels hss ls gi ansnwe siessiee ieseals s 45 PUN CGS PETS ae Nee broke stectioleierts siciadecol save. cthics 494.
Salmon, Fried: (fresh): 3h es otis sec oat ses 44. AUOHTIBOSS Me rorya jaitoninte = atarcrelseentstasina colsiee 484
Salmo, Patios so. 2 2..c0% sti 0 a celeb le «= 45 Liniment for Chilblains ................... 491
Balmon,"Pickleds 12) icveie ceive clown sedew 44 IPO AGIAN OOM rade sects ae cteacls na visitas 496
Balmon’ SmOKOd a tise). jks: caw gs Mo ater sin areiale 45 Molasses*Posset sce o eek ec ee Clee iat 484
SoaO pedi tars tessrainiate ste ralois oialals eareinem ejetsratwaye 55 Recipefor Welong les. . weccis ceciets sisson) 400
PONT: AOC we ais ai ciereta ches i wie eye atocwlarete, wares 46 Hepulahion im Diet. ee Gees cia elw sie oes eat 481
psirads, Brouled emir enes asm na sveleMatemraccuetarac oie = 3 46 ReliefyPromo eis"als\e\slecefe eisie ce 'e 50 Swim’ seVierMitaGO:. ease: cleo miele siayere vie loveleie b Vian 491
RODS ARUO ccc Ciaran wiacahs a wlewieins acd iapecetelord tenis esp 46 “The Suns ” Cholera Mixture .............. 492
Sturgeon, Fresh Steak Marinade ........... 53 To Cure the Sting of Bee or Wasp .......... 485
TrentwBrook. HP PICA: sa. nisieih cw cceiy sas ee ence 49 Mo Cure Mara chests: ccc .te pests indone ce talsjeieae 485
Trout, Salmon, Baked. oi. 2.6 si vocelee see dn 50 PEOOEHAGH OS BON 24 ocala o Sai tiara aya ca oth pases char 484
Win GOs USAC sea) a5. wielaie ee leisl ais since ©: visiteyee ayessials 48 To Stop the Flow of Blood................. 486
White, Bordeaux Sauce.......-...2--.e20es 50 To Take Cinders From the Hye............. 489
MVD tes BOW hei cies ere: kere sacs thpin « Boatelpiecs, ohare 50 TO, Remiove: Warts .ic% a secJolcstien's ne cela hh ss 490
PCAN OMBiaciawoas ate ster lew cota cota ia estat vinnece seid 69 VETMITUO OWA S stein salen sinless tise ae aaicie’ 491
Terrapin Stew, with Cream .............66. 58 AVViELOEE Grane he ualeaislak staritre naib: « ators) a eitvel vial Kiaie siete te 483
MOTTA PIN SHO WEA vs ehic-stele) aceiets vel cheertelede ovates 58 Whooping Cougs tae ccnic sie sccaloincis's cine) vrelsiniies 487
Dette PIMs FON ayeraraseie siete o's reserniows shales these SS abe) e 57 Housekeepers’ Time Table................. 497
Turtle or Terrapin Stew .........0. cee eee. 57
Ioz Crrams AnD Ioxs :
Fruncn WoRDS IN COOKING....... 0.0. cece eee 537 CECA HIT ee ee ee aa 336
GAME AND AP OULTBRN 0's c ciaicrs acl eleisin Gooig tis, alte stele 70 VO ZEN APES aie siw (oaje tne metas acs asflats sie aha 337
Hears Suacesrions: PrOZCNPP CACHOS sae aincieitece au ecole there eave Jere oxtiecie 337
Bleeding at the Nose ...........ceeee ee eens 489 Toe Almond ..... +. s+ esse eee eee eee es 338
Burns.and \Scaldsiy isos os seissies cos he bn 486 Ice Currant... 00... ee ee eee eee eee 338
Gamphorated Oiler. 2c cicisie cc's «views! poteeichoiel scaie 491 ARAL antoa oe essen fog Hem aroreeete Aeros 337
Colds and Hoarseness........ 0.00.20. ee ee ee 483 AGO WOLAR COV ALOE rc kcopen « clevein ine a la iae ce pages 337
Compound Cathartic Elixir................. 492 MGC; OPOAMI ac stent aentnaiaiea ayes cater exe iovensthone 334
INDEX.
Ioz Creams, Ero.—Continued-
Ice Cream, Chocolate, No.1.......... ae
Ice Cream, Chocolate. No. 2... serene = . 868
Ice Cream, Cocoanut......... 2... ...00..... 335
Ice Cream, Custard..............0...,..... 335
Toe Cream, Pruit~ cacti «emia 334
Tee Oream Bares ys ashes eee 334
Ice Cream, Strawberry..................... 835
Ice Cream, Tutti Frutti.................... 336
Ice Cream, Without a Freezer.............. 336
Sherbet, Pineapple........ .2............. 337
Sherbet, Raspberry ...25 203 ..csc-0s 020.00, 337
JELLIES AND PRESERVES........ Bho eiersnatauarcte ne aes 376
Macoaront :
Maccaroni, a la Oréme..................... 193
Maccaroni, a la Italienne .................. 192
Maccaroni and Tomato Sauce .............. 193
Maccaroni, Timbale of .................... 193
Meats t 2) eta oe eee Wicje in Satara. sins oinsy eile 94
Beef Croquettes:: Noel. o.is228 ..gles venien Se 106
Beef Croquettes. No. 2......c. cece cuceosss 107
Beef, Corned or Salted (Red) ............... 102
Beef, Corned; to'Boily 2... sain ee ne neds 102
Boot, Dridd ouiient eid sak Hae ce aaar eee 104
Beef, Dried, with Cream: . ics... ossae secre: 106
Beef, Flank of, to Collar ............-c00-0 101
Beefy Frizzled: = soe cae. cas is siesitee 3 sais 104
Beef Hasht, INOKLs fist e tiv ccitetle as eten areeee 108
Beet: Hashai No.2) 726 cscs pian doce ne altnteters 108
Beef Heart, Stewed .... ..cecece cee cscece: 109
Beef Heart, 0: Roast, 3's stenen a Wao eke a 109
Beef Kidney, Stewed .:.......0.. sere were 109
Boot Liver; WN riedar Gis) estas emer es ajageteraists 105
Beef, Pot Roast (Old Style) ........-.+.-++- 98
Beef, Pressed or.ici. ca sictotes sujsiaine tccierein leant 105
Beek, Roasts: cralerctsiers srereieielsteweareieinsrete nuesatan aes 96
Beef Pie, Roasts i.:c05s «ciclec pecan tare ew ciapsietciepeeirele 92
Venison, Pie’ or Pastrye <2. js/isie\ce tere slave ee 92
Venison, Roast Haunch of.........+..005-- 91
Woodcock, Roasted: oi ici. sien sojatameariaeeyeies 87
PRESERVES, JELLIES, Ero. :
General Remarks... 2... ccs cece seen eee ee 376
A New Way of Keeping Fruit ..........-.-+ 388
Brandied Peaches or Pears........-e+++-++: 387
Jam, Gooseberry ......+. cece cece cess teers? 387
Jam, Raspberry .... 2... cece cence ceeeeteees . 387
Jam, Strawberry ........ cece eese cere r eee 387
Jellies, Fruit... 20. ceeccacccecs oesusesee® 383
Jelly, Apple 22.2... ce teee cere ceeeacen ee 385
Jelly, Crab Apple......eeeeese een ete cere: 885
Jelly, Currant.... 0... cece cece tener ereteees 383
Jelly, Currant (New Method)......---+++++:: 384
Jelly, Grape.... cee eee e cere cece cece eeeere 385
Jelly, Orange, Florida ......-+++s++eeeesess 385
Jelly, Peach (1.0... cece eee ceee conn erence 386
Jelly, QUINCE. 5.5 ss pees see nse orem me nee 384
Jelly, Raspberry ...- +2. eece cess cent seers 834
Macedoines....-.cssserceen eters sere cent tt 008
Marmalade, Lemon.......++-seesseeerttr et! 386
INDEX.
Presenvus, J ELLIus, Et0,— Continued:
Marmalade, Orange Ne oie a er tenn "eee
Orange Syrup. ueie i eyomckees een 386
Pine Apple Preserves.........0..0.,0 0.0: 380
Preserved Apples (Whole).................. 379
Preserved Cherries ....,..........,...,.. 377
Preserved Oranberries..........,........_. 377
Preserved Hep, Plumas. eka eb a 378
Preserved Peaches..........0.00.0. 0.5.6... 378
Preserved! Peara < Wen CM ie ota ae 380
Preserved Pumpkins....................... 381
Preserved Quinces. 00. ..00.0s. 000200002, 379
Preserved Strawberries .................... 377
Preserved Tomatoes (Geen) 23s ie orate 379
Preserving Fruit (New MOdS isaac nse pe 382
Preserving Fruit (New Method of).......... 383
Raisins (A French Marmalade) . asa BF Ne 386
To Preserve and Dry Green Gages: o) 3 naces2 381
To Preserve Berries Whole (Excellent) ...... 378
To Preserve Fruit Without BUGBE ME aiack Bo 382
To Preserve Water Melon and Citron Rind... 380
Puppines anp Dumpnines :
General Remarks tics. 2 vsyveuc wie os ae OBO
A Roy alWMersent* x. touienn siicester a iden te 370
Batter, Common) sys .tircc se nichole i aeons 343
Berry Holle Bakedar i: witty st eee ebaen ein 368
Coblere Reach tii csiteia er cease etbia one 367
Currants, /Po.Oleani. cai e we oy delves tutes 341
Domplines sate se. cians heme wetness 341
Dumplings, Apple (Boiled)................. 342
Dunvplings, Pemoany Sj cs sc aves btee vw cee 343
DummplingstOxlOrd ve ivin-.ikew seerserei ced cette 343
Dimiplingss Preserves i yf. ssdviere las clarence a ate 843
Dumplings, Rice, Boiled (Custard Sauce) .... 342
Duniplings, Suet, No. Wea. tae st wee 342
Dumplings, Suet. No.2 ............--2.-. 342
Puftets, Apple, Boiledas sous cea se erly e-* 343
Pudding, Almond. vieie. os ies oes ees ne eyes 344
Pudding, Almond. No.1 .............-..: 347
Pudding, Almond. No.2..............--.. 347
Pudding, Apple and Brown Bread .......... 346
Pudding, Apple, Baked .................-5. 344
Pudding, Apple, Boiled.........+...20.+65- 344
Pudding, Apple Custard ........-+.+..++4-- 348
Pudding, Apple Puff ..........2. 002 eee ee 346
Pudding, Apple Roley Rolevzwconctearorticee 366
Pudding, Apple Tapioca ....--..+--++++++-- 845
Pudding, Apple Sago........++++ sees rere ee 357
Pudding, Banana ........ +--+ seer sees cere: 367
Pudding, Batter, Baked....-.+.+++++2++s-5+ 347
Pudding, Batter, Boiled .......--+++-+++--> 347
Pudding, Berry, (Gio fe hiner rad meeribe COCO a8
Pudding, Blackberry and Whortleberry ..... 364
Pudding, Bird’s Nest .....--++++eerertseees 344
a
1
4
q
4
566
INDEX.
Puppines anp DumpLincs—Continued - PAGE
Pudding, Bread and Butter. No.1......... 344
Pudding, Bread and Butter. No. 2......... 345
Pudding, Bread, Baked Plain ..........1... 346
Pudding, Broad: Bouse i. ss. iig as se ssi ania 347
Pudding, Bread (Superior)................. 346
PUCOING \Oabinot tas noel aie seis ss deme clpiateie 354
Pudding, Cherry, Boiled or Steamed ........ 852
Puddings Cherry an NOs Boos. sje a acho earns 353
Pudding, Chocolate. No. 1................ 357
Pudding, Chocolate. No. 2................ 358
Pudding, Chocolate. No.3................ 358
Pudding, Chocolate. No. 4................ 358
Pudding, Cocoanut. No. 1(French)........ 352
Pudding, Cocoanut. No.2 ..........0.000- 352
Pudding, Cocoanut. No.3 ............ 040. 352
Pudding; Cold Haast. seis dacs jeteis teatvighese cele ay ace 349
Pudding, Corn Meal, Apple .. 360
Pudding, Corn Meal, Baked Without Eggs... 350
Pudding, Corn Meal, Baked With Eggs...... 351
Pudding, Corn Meal, Boiled................ 351
Pudding, Corn Meal, Boiled Without Eggs .. 351
Pudding, Corn Meal, Fruit ................. 360
Pudding, Corn Meal Puffs ................. 351
Pudding, Corn (Starch oc uiien e eccajens sae O49
Pudding, Ohristmas Plum, By Measure...... 353
Pudding, Cobpage 7.02. lite vale ve oelce tin’ «ep BDZ
ugding, Cracker chi .ns.teuciseiee soe e ane DO
Pudding, Cranberry, Baked ................ 355
(Sivols shi Vesey Ohich nn ipo care eamie ssc nk tLe Ee tenner tind 349
Pudding, Cream Meringue ................ 349
Pudding, @uban*... 2.0... .4 cus Einisintn,obee ls oicse 350
Pudding, Currant, Boiled ............+.0.-- 364
Pudding, Custard. No.1...... 0.5... 0. 0005 348
Pudding, Custard, No. 2.2... ....cc.c000. 348
Pudding, Custard Apple ............ 00.0045 348
AGIs CSG Sort ican taeaes tarsi oie ands 348
Pudding: Delmonicow wes aes clea es cae ee oe 361
Pudding, Mnglish Plum (The Genuine)...... 353
1 ELETO SOE BYecreal Wb Ae Se ces RE eh Sep EMA ee ear 359
ACI Oss HEAT bi go eat cite Mees Eonar 360
udcdingn Mruit s steaks wi «arouse oie ae aul eo ed
Pudding, Wrnit; Ooldeacie beset bes chee 349
Podoing,| Cor! Meabcjectacc. ice es " 360
Buddies, Hrait Putts oyacs aunc dors a 366
Banding: shai h Rigo Anand cocaine ey ukweetenS 363
Puuding, Graham ce veiw ee wae te ote. 366
Padding, Green Gornis!} sis ds eke oe 368
enddanes, omuiny sie hehe Dreier ean 368
Pudding, Huckleberry, Baked .............. 364
Pudding, Indian, Delicate.................. 351
Pudding, Joly anaes dc oon angles Sates Tee BEG
enddime Remon nice awit cak te, paste as 356
Pudding, Lemon, Baked (Queen of Puddings) 355
Puppines anp Dumpiinas—Continued- PAGE.
Pudding; Lenron;| Boiledevcicis. ciate 356
Pudding; lemon, Cold. gos en cee oe 356
Pudding, Minute. No.1 ...........2...... 369
Padding Minutec NOw2 rl reece es 369
Pudding sNantnek et opis ceicese acs cates oye 361
Pudding; Orange:: "Nox 1. Senses holies ek 355
Pudding, Oranges sINO. 2 wrists aes cies 355
Pudding, Orange Roley Poley.............. 365
Budding Peach; Dried iis ope. seater es we 367
Pudding, Peach, Pear and Apple ...... eres 359
Pudding, Pie Plant or Rhubarb ............ 360
Pudding, Pineapples sin) sive se es ce ean ee SOD.
Pudding, Plum, English (The Genuine) ...... 353
Podding. “PlumsPaked i aveea casas eyed 354
Pudding, Without Eggs ....2.............. 354
PAGING sy PUNO Le Getler aie) letatet oat Neath c 364
PAGING Wai Ck aie vote seis Aer Sata. SB TO
Pudding, Raspberry eo.c. o2 ess ce savice se css O09
Pudding; Meadyistrs,t loosen clam ia 370
Pudding, Rhubarb or Pie Plant ........... 360
Pudding, Rice, Boiled. No.1...) .... 0.2... 368
Pudding, Rice, Boiled. No.2.............. 363
Pudding, Rice, Bruit. ...05.. eo ot. 868
Pudding, Rice(Pine). 3h. tees cree ve 362
Pudding, Hace(Piain) rio. th etch aaa y ee 362
Pudding) Race, Menon.) 5.4 sve vanes 362
Pudding, Rice, Meringue.... 2.2.0... cece ee 362
Pudding, Rice, Snow Balls ..........2....3. 368
Pudding, Rice, Without Eggs............... 363
Pudding, Roley Poley (Apple) ............. 366
Pudding, Roley Poley (Orange) ............ 365
Puddings Sago. Apple eos ya wow hh ac eeu 35
Pudding Sago: slam -wacses oS eh ye eee 357
PUAGINS APG, ROY Ala tae ne bela cai oac een 357
UIC AUGER as ee tnrten sa Senihies caea ne 361
Puc ines SAG. tee ahora eae ae 361
Pudding, Sponge'Cake. No. 1............5 366
Pudding, Sponge Cake. No. 2............. 366
Pudding, Strawberry Tapioca.............. 859
Pudding (Suet, Plains io vine es sees ek 367
Puddine. Stet, Plame. ows eee st 367
Pudding, Stnderland: 3/57 5454 2.0) oc ae oe ice 369
Pudding, Sweet Potato............c00.0 000 865
Pudding Tapioca. dos Mea cas oats tewad 358
Fudding., Papioce,sApplesa. ves ies scsi bee 345
Pudding ahoasbes oto nkievata neem estore 362
Pudding, ‘Transparent, 2.2.00. 200s se. sek 365
Pudding, Whortleberry and Blackberry...... 364
GenevaaWiarerera cern hike cuit ke es tarcns ows 368
Huckleberries With Crackers and Oream..... 370
Royal Dessert, A li scits nace peen aakahgen 370
WO GHOp Sets gervoneuetere soe eee ae eis 341
Por Stone Raisins) sa harileee seas ene se 341
SaLaDs AND DRESSINGS:
Celery, Undressedinsiin. ie conta ca shoyu mek ee
Cucumbers, To Dress Raw. .........0ee0ee 155
Dressing, Cream Salad. No.1............. 150
Dressing, Cream Salad. No.2............. 150
Dressing for Cold Slaw (Cabbage Salad)..... 150
Dressing, Mayonnaise. ........ 2... cee. even 149
Dressing, Salad, French..............000005 150
HTLGLY Opis Cl det mltate He eeve sion Leh sia een voli 154
Horse! Radishrs 1104 spsoine Wetes sheren ales teaanion 156
PrebhuCec ssi ae ies Chee eave wis came mice bitieaiae 156
Peppergrass and Cress... o.oo e so ec one 155
RAGISHOBS So hccats or oe yanl ial Sp eecnalctauals vate’ ental tater te 155
Salads Beam Scoot aussie esata mews ve eee 155
Salad, Cabbage, or Cold Slaw .............. 150
Halas Onlerys sta areywieuetieuy sieve stave fi otalalleters es 154
akads Cie ke my is ca creole lacotase ayer ietacate steak ote 151
Salad, Orabis ior tpi. sc byateoucaleia nel DO
Salad, Duntehivrey wares ease aieisere esau biel 152
Salags; Bisby choy cecsce aval ope hcveter ts) atatorer=s 152
Gala, Sea iv ia eaheropeea eee peemctae inte nari bine 153
Salads hetiaces iu. sap, cick endo letctnnais ts vashaieielare 154
Salad, Lobster. No. t.. 0.0 co. s cece eee ee 151
Salad, Lobster. No. 2.......2.2.0+-+-05-- 152
Salad, Oyster. ...5 ects ese cece ce eet e ce 152
Salad, Potato, Cold..........+-eeeeeeeetees 155
Salad, Potato, Hot..........---eees eee e cee 154
Salad, Summer, Mixed.........--.+sss0+0+- 151
Salad, Tomato....-.---eeeeee cece ee neres 154
Slaw, Cold ...... cee cece epee rece te tee nese 153
Slaw, Cold, Plain........++-+eeee eee eeeee 153
Slaw, Hot... .. 2s. cece cece cece eect neceeces 153
Slaw, Cold, Dressing for......s.eeuererere 150
SANDWICHES :
Cheese..... cece cccecece sens sonseccsoesere 210
Chicken ........ cece cere cece eens state charles 209
EV SGTn coos gic oohreve aha neo risie eee. loredera brain nneraiene 209
Ham, Plain (0.2 2c csc cee cee c ce ete erence 209.
Mushroom .:.. 200 cececcecercnceseccerce® 210
Sardine .... 2... cece ccceeeee® eaiaveusieleiere eieaale 209
Watercress ....--scce sere eeeseee Rite Dateainaie oe
Savors AND DRESSINGS FOR MzAtTs :
Butter, Drawn ....-+-++eeee seer sere Aa eels)
Butter, To Brown ....e+-e esse crrs tess ttet 145
Cocoanut Prepared (For Pies, Puddings, Htc.) 146
Curry Powder ....+-+----++++ eect eveperce racely 145
Curry Sauce. -... cere rere rerce tress secs: 145
Flour, To Brown...+--++sersee* aMatatevel Netora ate 145
Herbs for Winter ....--.eeecerrrscerscret® 147
Mustard, French......+sssseesrreeessersts 145
Mustard, To Make ....-..s2ercreee crests 145
Meats and Their Accompaniments .-.-«+++++ 147
INDEX.
Savons anp Drrsstnes—Continued:
Omelet, Apple.........
Repper, Witchen ls, wcis4awisce acces
Hance, A pole seh ss steers eon ieee yeu
Sauce, Apple, Cider
Sauce, Apple, Old Fashioned
Sauce, Bechamel
Sauce, Bread
Sineer Brown sai a Nese DS Meni eter leas
Sauce, Brow, Sharp <3. ss ws etsy a cites site acis
Baace, Gaon lca! aclretsta hiss we eh oie ent cit ak ae
HUGE iO CLOT y: we iarastele alain) dies eos oralanetes on ana ss
Sauce, Chili...
Dance, Cranberry cies ceils. oig,y vie 6 4 sl ores 144
Sauce, Curry
Sauce; Hooror White eels sclstercia's eles via ichee 13
Sauce, Fish. No.2. 20.02.00... eiiately sain staves 13
Sauce. Hishy!s NOLS acts ainia ag Wain joitare kno ierennie 13)
Sauces Por: Botled.Codeic i. celine sstieln a's 139
Sauce, For Salmon and Other Fish.......... 13
Name, sHOMaANGaisoy stir cstriact actet ce eto staee erate 142
Sauce, Jelly, Currant .... 2...) ..ce eee neces 142
Sauce, Lobster ss... cece ce ene secu segs ess 139
Sauce, Maitre d’Hotel .............--2 00+ 142
Sanco, am Ge ries cistern: alanis ieatesevatelsiahalaveteinie 141
Sauce, Mushroom............. 143
Ganeey, MIO! hoalat arm Sa cede ned = eee eis e mh ecieile 141
Sauce, Oyster. .... 2... ese cece eee 138
Sauce, Tartare... ce. ccee rece eeee rene tees 138
Sauce, Tomato..... 2. cere ence ee cee eens 140
Sauce, Wine, For Game.........+.e esse sees 142
Spices 6... ee eee cece eee eee eee eens 146
Vegetables Appropriate to Different Dishes .. 148
Vegetables for Breakfast ......++++++++ ess 148
Vinegar, Cucumber.......-..-- +e sees sence 144
Vinegar, Flavored. ....-..+-eseeeee cree eees 144
Warm Dishes for Breakfast..........--+++: 148
SAUCES FOR PUDDINGS:
Brandy, Cold.......+eeessee ec eeee er eeeees 371
Brandy, Liquid... ....-0+++sveeeeeteeerees 372
Brandy or Wine. No. 1.....--.++--ee eee e- 871
Brandy or Wine. No. 3.....---+-+++ese sess 371
Caramel... . 2.2... e eee eee e ese ees nere 373
Cream, Cold......-... es ecee cece tree te rete 373
Cream, Warm... ....eeeesecesee neta eect ee 373
Custard. ...---ceecese cer ce ree seeeterners 374
Brits co icce vinnie’ 6 cslsleieie we ci me eiecim nm elnicie tala 374
Grandmother’s ..... yarsicivioralalaie’e Mesacyjsteiscesdarele 372
Hard, Plain, Cold .......2-seeeeeeeeere rere 374
Jolly fay dees aes whois vo ootereie serie 374
Lemon. . 2. sec cec ewe ere cencscc see cccn matic 372
Lemon (Cold) .....-.. sees ee renee eter cess 373
Lemon Cream (Hot). ....+-seerserseeeere es 372
Milk. No. 1.....-. Mapeteeralere eae sige a> Shot 374
568 INDEX.
Sauces ror Puppincs—Continued: pace, SIOK, COOKING ror THE—Continued: PAGE.
Mullion! Groamisr sini shacen suntan aleatee ti 374 Trish Moss Blanc Mange.... 0... ...0 ee. eee 474
DIGEST Tle nn Sos iuman rena te iam tee eats 374 Jelly, Arrowroot Wine .... 2... cc. eeee wees 472
Orange: Cream (Hot) 2 atin See ON eee tenes 372 SOUY CHICK OI a. cis dase Cea vk oie Siero ee coe 473
Orange Cream (Cold).2 60.2028. eee es 373 Sly MUM GM es irra otitis wie aweitns coe e mek 474.
PLAIN CAs GLOOGis sce tase as ais wee hee ttip eee areas 373 VOY ANARO Yea ai sce ts steer oe clennae an ag 472
Plum Pudding, Superior............2...... 372 DOLLY ME APIOGA shay a aeistoreioeteisleteh ke Mea eiole wee wk 471
DUG AEE vie wees teard crete eters co seas 372 MIMS SCCM Hoa py creraya tae able ie’ ga etucaenebarsisietsirra eis 476
Sweet! Common’ won c.caee ts cies eet ee oes 375 Mitke Porridge ise, watte a tah alae ernst 471
Pay BU PCO BAUM isto tsre)m etd wage snatee Meteor tet, « 376 Millkyor Cream: Codfish :5 001.) 00. vice eee cs hee 475
Wine, RICH. UNOs, Bess slenecs 3 bastall api anyes Pak ors 371 AHN SeM Woy) rool od Fao Ware ter ep ues eR re 476
Lemon Brandy for Cakes and Puddings..... 375 Me SOU verse siettteresieeds sisare's tomiorckeortee sic Cotas 474
Rose Brandy for Cakes and Puddings....... 375 Mutton Chops and Beefsteak............... 469
SEASONABLE Foops, VARIETIES OF........+-0e0- 421 Matton or Veal Broth................0.0.05 470
Sior, Coosa von rar: Oat NealiGruielorss aie mnveiercs sake ce cae ore 470
ern PROM Gene re ee 469 Oyster, POasta, catia eke Seis ecco 474
NTA Dae es Ee 477 SATA AAs ESTOA CE oorva rata pare tcvct at stelereretetc atau arpieis os 475
nolbss Hakedy: on we 473 Parada eaoker Ge tet ceatsnthre oleae atsier his 475
Aewemed} tor Bolles ey ee 478 Os METIS races ets pitas Se one e yee eh 471
Arrowroot Blanc Mange.........+.se0.000- 471 Pommdse, ATLOWLOOL, SMA s sie cacls sae tea Ss 471
Arrowroot Milk Porridge..................- 471 Poultices:, ...'.. ND Omar habe a eecak aie Ge Ae ck 417
Arrowroot Wine Jelly ....2...0ss00:2.c 0. 4723 Powders fowl hildionasacsc ui tsonian wie toe. 476
Baked Apples... sa eee ee 473 Pudding, Cup... ttre teen sees ence cece eee 473
Beefsteak and Mutton Chops................ 469 POE) OEP VAPIOOR's fa). tes siet fs ee on as
UE APSAU Ta a ee ene eae Poe Ne 470 MiCe BOO oe heats arcane by oan tess base 473
Blackberry Cordial......-. 002... .e.2c0 00. 476 Ringe worms, Cure fOr nhc d.iscis desis octee eee SATO
Blanc Mange, Arrowroot .......-.. s+. 2... 471 PAC OW CMS ers tciciersciclecsih ese eitie, o.oecAacs Seah ee eee 472
Blanc Mange, Irish Moss ................-. 474 POM POBSH mae merece oan oe Hee at ee cinte ee 473
Boils, Remedy for.......0.0.c.scececeeene. 478 BERR en ets yer tcu e cise yer oo
Broth, Veal or Mutton.........-s-sese000.. 470 BUpnery Hbte Banke Bea oo ca eine Ao = glances 471°
Broth Glare ee ee eee as 474 Tamarind: Water ras bocdhie iociere Slee cues 472
Brpih; Ohiekeni 48st deasmces tues 470 Scie 1 hel Blah et ie OC CES ego 471
Peed Mind «deve ae Ac gee 2 ERE Sek (as Be a den et A el ea oe
eons PaAnAdan. sie isle oss holes tesa ees 475 Tea, lax Seed... ...... + 4.1. . eee ee esses. 472,
Whroken Wellyek. VCio.5 dove tisey cone tie wanes 473 Siigb ascii Cet nae om ia ce noeie
GuibkenBrciie, Bak eet a ee 470 Pps SM ppery Ba 5 72s seeiaae ee oh oo ake
\ Clam enoth es Aue ee tics Nea heacaa aed 474 ete BUDPORY EDS pi ese eine ties ents 47h
Codfish, Milk or Cream........ 02.06.0000 De Ra ee ee RPS CONOR en es ati ee
eornmeal Gruel\ ee A oa SS aes 470 Toast, Milk, Plain. ....-..-. 21.200... esas 476
Orhoher Parada scissor eh LIE an aka A OUT cr EO Se Re es
GupPudding te 2 Coe al wee gee 473 onset Oysters civic teveavieie sale ate’s of cece sian cue 474
Oup Pudding, Tapioca............se000000. 473 MOAB DOLE... saan eiacnerets ome eee ke Sa eh dee 473
SOUS bard. 2k tlie are avareiole ss iste helet nieces 474 Veal or Mutton Broth........+..........44, 470
MOurenfor Rim ewOrme tiles sso c ee cih om oes AUBUMOURSA toe tcacniciy walsiatpeity oaks Mek teins Dea ee 21
Draughts for the Feet ........ 06.000 e eee 477 Asparagus, Cream Of ............-.c0ce0 ee 27
HUA GTUGL Aa s)ss aralsle a dicis vies castes e atan eee 471 Bean (Dried). 22... ee eee eee eee sue 29
BE ee eoae Rep epe Bee arse aa ve So leyapastalcla lo) ohare aie OURS ture sate Sra 474 BROOR lope sierain We cicie epetier Pete dlieisie tina's ofije e ovoisherte 25
laa Seed Meas. at bias deat eaan see cues 472 Bisque, or Lobster............ 0... sees anes 38
Bilax! Seed Lemonade: 224 igs dieser opera osace 472 Calf’s Head or Mock Turtle................ 32
or Ohildnen: Meething scx suas ance waves © 476 Celery ecarncdainds cua onee Watreics cee ns 35
Grucl, Conmm' Meal. cess eae a ewe sks wens 470. @hicker Orea mg aca cwvetaciss ck cculewane 27
Grol Epa atlas isla adie we amet e noe Taian 471 Clam, Plain and French ’..................- 39
Gruel; Oat, Meals. ss s05s des thee ee do sc cs 470 Consort ye revicjarstin/siiernu sts bivalents tcr re 27
Sours—Continued-
Croutons for...... tig HS Ae 0) eis awe law sighniaieta aly
Dumplings Weg fOreAss sain scesa eon eee ee
Dumpling Suet for
Hippy Balls: LOPS wien: odiawush sprtielas ete tec tear
RISD ee pivictecie's) Syelaie Wis Nowe Nets selena Crater ete ea
Gromer fs. Rt Sa AG ee piety ee Oe ae
Herbs and Vegetables Used in
Julienne ee ss elas eae ae ee eee
Lobster, ‘or Bisqrie to. tens ae ae
Macearoni 330.5. cantata it vaca Moe ae ne ee
Mullagatawney-s 3 ci\n\c; te seit stamens
Mutton Broth (Scotch)...............5...5-
Noodtes'for.ss Oc). ssiectigcei ce eee eee
Onion ie These eas ota enitenion shea Gee
Oyster Soup.
Oyster Soups.) (NO; 2) ir ce vue on eiuistoineeiein ete
Pen (Green) is03), iss oeteneata ea ape een
Pea, Split.
Pea; Splits’; Nos2eie« cate apcam sets hele ies
Pepper Pot (Philadelphia)................-
Plain, Economical ............-
Potato (Irish): sagan aetselea ste eemcie melee nae
Spinach, Cream ‘of. sass ade dae see eerie
Somer elie ees chapter eee
Stock. Waiter. igo ei ese Pena tener cslehe
Stock, To @larity <0) scsn.celes.0='eietelecsieje apes tinys
Tapiods Cream, «chic seswpcicscm-te sine iretoeee
Boiaaio; No, Aas ..8 Sarat taeialsiplatentcaee onic
Pom ato; | NOs: Baie essacsaetae setae aeae pai
Wornatios NO. Bice yisiacasdesetw aia iol eivio oisieinle ete wibleds
Veal (Excellent) ......0...5.08esteeesrene:
Vegetable, Spring
Vegetable, Winter
ioral COLES oars cet rece acarcnoraese ea REBAR BSOG
White) (Swiss) is fac cote ea cuacteeeete tee SAB ON
Taste Eriquerre, Sanu Pornts ON ...-+--+-++
Toast:
American ....¢.... Dialers ett ores eeeeeees
Apple....... Soatahalenote! gince miata tote RAR AS HY TO
Cheese. No.1 ......ce.ces .
Oheexo, No: Besncnss4 awanies
INDEX.
PAGE,
37
36
37
36
38
23
38
25
Toast—Continued.
Cream
GYR AAR pi aagl remap tuMeA Raleiaers Guy. Fe
Hashed Beotionis Aiincisca sae oan ae one 249
INE eae Seen ta aca) Ps park a ah CG 246
Tomet Reorezs, Ireus, Ero.:
Amtidotes fon Poisons 1). oasis cals oka heels 585
Bad Breath
Bandoline
Barber’s Shampoo Mixture
SER ALM 0a Te BY UnIG Rta NING OSA ee EO SPER Ce LES
Burnett’s Celebrated Powder for the Face... 531
anaphor Mee eis eases hs hse c ge elta elt iasel laads 533
Cold Crean h anc: ais whale retelarsisrsioltletoreio ht sepeutters 529
Cologne Water (Superior).................. 52.
Complexion, Wash <0 vos dines slp 'e nn ele eet oye 531
@reamcot ieee vs wrctateie avers aisle te oleic sreperes 528
PRGA OT AROSCRa.ctereieietelelew\s elars;stesn\eialaieisis"o{o\ «i 529
Cure: for Pimples soi mcr so!) lais aioe ieleie'e sles 532
Dye for White or Light Eyebrows .......... 530
BiG Ts Dr Grae eects ie stapes atsictaciels,ph ars eve eregpanlassts 529
Hair Invigorator.......... cece eee eee eees 529
LATTA Wah ne cisvorlviateiidieleintevsloslo's wrslelalpieleia.s' 530
How to Keep Brushes Clean............---- 534
Jockey Club Boquet Cologne..........-.... 528
Lavender Water:.......sececcccseeeeeccees 528
Lip Salve .....1- se seen secre terete ences 529
Maceassar Oil for the Hair ...........+++-- 529
Odoriferous or Sweet Scenting Bags........ 533
Ox Marrow Pomadeo......--.++2+sseeeeeees 530
Pearl Smelling Salts ......--..++e++reeeeee 532
Pearl Tooth Powder......-+--++-s+eeceters 582
Phalon’s Instantaneous Hair Dye.......---- 529
Pimples, Cure for......--sseesseeeeerecess 532
Razor Strop Paste .....---++++ereeeeeeeees 533
Removing Tartar From the Teeth.......--- 533
Rose Water ...-sceecece ccteerererte reece 528
Shaving Compound ......-++++seereer terete 533
Toilet or Face Powder....--+-+++sesrer0* 531
Toilet [eWlS. vue > see este ners Tp 534
Toilet Soap .....cs-eesssere tes teet estes: 535
To Increase the Hair in the BrowS.+.+++e+e« 530
57°
INDEX.
Torzet Reoretrs, Ero.—Continued. PAGE.
To Remove Freckles .......... stinalpuea asa 531
To Remove Moth Patches......-+++-+++-++ 532
VEGETABLES:
' General Remarks ....... NA a dba cus bbe yniie Gis dese pase 169
DS DAPADUBSle sy. jate-gyvesieysusaa sievol abe ofa cca sitet selewalelyle » 187
Asparagus With Eggs ....0....60...0+.060+ 187
Beans, Lima and Kidney ......12.0..65.+.- 185
BOATS SUT LUG si jackin: cusvne a: calstskep ere oioys thecal miyie 185
POSTS AKOGIN . k: shaiacbetctavnh daisies se Ok am ataheeary 186
IBCOtH BON OCH lary ctetnte phokeatae terete dasa Sata eal 186
AIPOLS, IMONIAG ys nrc winds S hraeui eles dip eee aint 4 186
PabHase, BOUeGe: eie Sades: ctlSsterrele ere cise eons 177
Cabbage, French Way of Cooking .......... 179
Cabbares Hite dive i Yicliiceiciastscn'seetaco'e staat 178
Wabbage, Cbadiosiiew ea saeineca.. ans bani ens 178
Cabbage, Sour-Crout... 2.0. cee tee ee wee 179
Cabbage, Steamed sii. /0 sascte sea sieniwaniie © 178
Cabbage With Cream.........6..0 20.2000 178
Carrots, Mashed ...........+- aperonetenewalak. ehat tte 189
OETTODS, SHC WO ai. score ang: fb.d ieibietetel stats sleveiale 18§
Oslo wor eres cies ties OG ihe Win aie ote wisiadole 177
Caulitlowery Bred. S Aoi's aie Dew ole lee ek sete 177
OLS Cae SAN Sent on Sey Ran See MASE ttm aa dhe Eh 185
Com Boiled, Greens sos sewd visies wale Soe 183
Ora PROM satan ccte craicte abate who ate io wiake 184
CornEPud ding ceca Lew tek sea awe wes dee 183
Gorn, Roasted (Greens. ists bon aie. cans 184
Morn, Stewedis.) ovove cca ey oats ait i pane 183
Corn Sueeoiash aioe awe e in een cue Mee 184
Gucumbers) ‘ata Oréme.. 8s sei See 183
Cucwmbers whe hs \ can cee bare ehapiaeince ae 183
Cymblings, or Squashes.............00.005 188
Bigg Plants iO, nas creck ona oak ne tua 184
Ripe ck lant, Stnikedssi situ. wicmunsien we ae ne 185
Mndive; Steweds forte ys diese are usd atte 190
IGREOHE ats ia tte sti ue so siaten Ui eaes as eee GER 189
Mushrooms, Baked...... 190
Mushrooms, Canned’... ci h ed oe pu as 191
Mushrooms, For Winter Use ............... 191
Mushrooms, Stewed ........ 0... ccc eceeees 190
AO aren |e cote batstais (a stgrebiciety pita earth ered Renee ep 186
Onions; Baked hn. bnhes stich ak Seats 176
Ontons;Boilods safes ay sagen) pallies bee 176
Onions, Fried..3,....... chasis hare alee ete ais 176
Onions, Seallopeds Avvins vaca eae ae 177
Onions; Showedss 1252s catekoaes Aa ek 176
Oyster Plant or Salsify Fried............... 186
Oyster Plant or Salsify Stewed............. 185
Parsnips, Boiled ............ plain sle'sjavteisie'e o(v, LOO
Parsnips, Creamed......... Peele sle’eelersisineren! LOO
PANSOIPS, HTC Miva sjels,0a «lr acon tie poarch) 180
SHATSMI DAU TIULOrs: e's cis weoss txineae hin cas wae GE BO
Parsnips, Stewed .......sesceseevesscescess 180
VEGETABLES — Continued.
PAGE,
PCAs MG TEONONG Macs die\y.s ocapunehals Wie rat Mahan 187
Peas, Green, Stewed ........ 00.00 Bea a, 187
Potato Croquettes.. No.1 ......) 0.00056... 174
Potato Croquettes. No.2.........0.0 00055. 174
OPA TOUR IMSS Ss saialincarak cram ateinats aa abasemesrcans 173
POfAtO: PUresajrsy- cisco ce wcicia’s'a ae eennie cure aan tae ETL
POtato: Sno weewania wise sey weld ware varie Gee LTD,
Potatoes, a.la,Oréme : 0 lee eee cc 171
Potatoes, a la Delmonico................... 174
Potatoes, Baked... Re atts miei oe 175
Potatoes, Browned—With Roast. No.1..... 175
Potatoes, Browned—With Roast. No.2..... 175
Potatoes Browneds sevcsces wiisiicis s Pena 170
Potatoes, Cris
Potatoes, Favorite, Warmed................ 173
Potatoes, Fried, With Eggs. ................ 174
Potatoes, Hasty Cooked: ............0.0005% 172
Potatoes, liyonnaise: . 2... ek eee cece ene 173
Popatoes Mashed ime ctecic cesses eiies see ao 170
Potatoes, Mashed, Warmed Over............ 170
Potatoes, New, and Cream ..........0.0.005 171
Potatoes) New, LO Bok ies snes osiieeic aes 169
Potatoes, Raw, Fried... oe eek oes 171
Potatoes, Saratoga Chips .............00008 171
Potatoes, Scalloped (Kentacky style) ........ 172
Potatoes, Steamed: ).2 sch ces skcwloa aetaes Sales 172
WOALOOR, WEL bie eit iw aides sce uale Nwae cee ee ale 175
Potatoes, Sweet, Baked....... > a nai a er ee 176
Bum pking Stowed isc «sive ealersnae e wee 190
PRIGO OM OU dei se EMCI} tesa Lucchesi are p eith es 179
ME BLE ya ee LEM sp eiar ieee. cess cil syslog 186
Salsify or Oyster Plant, Stewed ............ 185
Hour-Crout oo cee ete entry ys es Care ass 179
SPiMaCh oer taco h tals ice Petes e weet a esate a 188
Squashes, or Cymblings...............0.... 188
Squash, Winter, Baked... 0.02 0.0.0 00000 188
Squash, Winter, Boiled .................... 188
Shrines BeaNsye ess sts. ciortte Rcaue rar ae geste 185
BUCCOLMBM tates neki eine Gan ta Seated 184
Tomatoes, Baked (Plain) .......... Gisieleres eet LOZ
Tomatoes, Boiled and Fried........ slaisie aie aie (LOZ
Tomatoes, Fried and Boiled.......... vaeciee Lom
Tomatoes, Scalloped .............000 seas LBL
Tomatoes, Scrambled 2... .20..... 0.0. ce en 182
Pomatoes, Stewed s... 3s N so shales ae vee boca 181
Tomatoes, Stuffed, Baked.......... Ree eae 181
Woimatoes, No» Peelec ic Cneiae spake Sai 181
Tomatoes, Raw, To Prepare................ 182
PETE Spins ta: sie aie nat Teme Tenet ee 191
Truffles (Italian Style of Dressing)...... Be te Oe
MrufflessAuNaturells cyt tee cise eee eae eo. 192
pilus Ese al feabenpiygty east eet Sea Lejeiete Sdeces ale nie nehieO
Vepotablo Tash :..jijtceccteseseeviev'eriosens ca 108