^ * » /- "c^ 0^ ^ ^ ^ i ^*-' "*- x< '^^ * 8 . \ - V •^^. ..< A-*- C^ ^^ c .*^-^- 8 1 » .^■^■ /■ ^^% •"\>^^ ■-• ""> '^°>^^.o,%♦•■'*\^^^-• '. ' -• - y •J^ -^ — si^ « ^v ^ ^ ■ ■< '^^. , . ■* .A <^ ^ , X -* , •<• "^^ ' » TtIB GRADED COOK BOOK A GUIDE TO OLD AND YOUNG HOUSEKEEPERS, WITH PLAIN DIRECTIONS FOR PRACTICAL COOKING AND DOMESTIC ECONOMY. " We may live without poetry, music and art ; We may live without conscience, and live without heart ; We may live without friends, we may live without books ; But civilized man cannot live without cooks. He may live without books — what is knowledge but grieving ? He may live without hope — what is hope but deceiving ? He may live without love — what is passion but pining? But where is the man who can live without dining? " — Lucille, t7 edited b^y Mrs. LAVINIA HARGIS. ,,YOFCO/V(. SrP 3 1888 •^^SHlNGTOt^" CHICAGO: KNIGHT & LEONARD CO., PRINTERS. 1888. \ Copyrighted, 1887, By Mrs. lyAviNiA Hargis, Chicago. All rights reserved. INTRODUCTORY. In the preparation of this work I have aimed to meet a long- felt want, and believe the utility of a graded cook book will be recognized after a careful consideration of the purpose. Experi- ence and observation have taught me that the housekeeper as "committee of ways and means" in household economy looks to the number of eggs on hand in projecting a meal. It is not always convenient to send for more, or to secure good ones at certain seasons — hence, the classification of departments according to the number of eggs, beginning at the head of each kind of cookery with one-egg dishes, next two eggs — and so on through. The advantage of this system will also be appreciated where time is an object. The formulas that are the result of personal study and elemen- tary cooking, and the relation that these elements bear to each other are given under the head of "Author." The compounds having the names of relatives, have been used many years in my family, and those which have been donated were solicited from friends who had an established repu- tation for good cooking. In every instance, I have requested original ideas and compounds. I would not accept knowingly any formulas from recipe books, having no desire to infringe upon the rights or copyrights of others. The student of cookery finds the theory a dry study, but followed up patiently and without prejudice, is rewarded in time by being able to reduce it to practice — then it is that this science becomes interesting. The many ways to prepare the same kind of food— the great variety of dishes, both simple and rich (most of them peculiarly American) make us realize that we are a progressive people, and may be proud of the national hon- ors we have justly earned. The Toilet and also the Medical Departments, though not a branch of cookery, are alike essential to our comfort. The formulas have been tried and passed upon favorably — many of them having been in use for years in my family. To be successful in preparing the recipes of the Graded Cook Book, it will be necessary to consider carefully the headings and rules laid down by -the Author. CONTENTS, SOUPS, - - 5—39 Suggestions for soup — About stock— To color soup— Stock for soup, Nos. I and 2— To prepare a beef's head as stock for soup —Calf's head stock— Beef stock— Stock for soup— Bouillon— Bread for soup — Egg balls for soup — ^Nleat balls for clear stock — Soup ex- . tract — Glaze — Beef stock — Amber cream soup — Croutons — Ameri- can soup — Rich brown soup — Bean soxip, Nos. i and 2 — Black bean soup— Beef soup— Calf 's head soup— Catfish soup— Celer>' soup — Cream celery soup — Chicken broth — Chicken soup, Nos. i and 2— Clam soup— Corn soup — Crab soup— Egg soup, Nos. i and 2 — Gumbo soup, Nos. 1, 2 and 3 — Gvimbo File — Indian hodge-podge ^Invalid soup— Lottie's soup — Lunch soup — Meatless soup — Mock oyster soup — IMullagatawnj' soup — Mutton soup — Scotch Mutton broth — Noodle soup — Noodles, i and 2 — Onion soup — Ox- tail soup— Palestine soup— Green Pea, Nos. i and 2— Pea soup — Dried pea soup— Pepper-pot— Potato soup, Nos. i and 2— Scotch broth— Scrap soup— Spice soup— Squirrel soup— Tapioca for soup — Tomato soup, Nos. i, 2, 3, 4, 5, 6 and 7 — Turtle soup, Nos. i and 2 — Variet}', Nos. i and 2 — Veal soup — Vegetable soiip — Vermicelli soup — White soup. FISH, ._...._._ 40—59 Boiled — Bouillabaisse, Nos. 1 and 2 — Cat — Boiled salt cod — Boiled fresh cod — Broiled cod — Cream codfish^Codfish balls, Nos. I and 2 — Baked salt codfish — Codfi.sh omelette — Codfish souffle — Codfish croquettes — Cusk a la crenie — Fish a la creme— Fish au Gratin, Nos. i and 2— Fish balls— Codfish balls, Nos. i and 2— Fish chowder — Fish croquettes — Fish pudding — Fried fish — Escalloped — Haddock — Baked Haddock — Finnan Haddock — Halibut a la creme — Baked halibut — Boiled halibut — Herrings — Broiled fresh mackerel — Broiled salt mackerel — Fried perch — Baked pickerel- Fried trout and pickerel— Broiled salmon trout— Devilled salmon —Shad— Salt shad— Broiled— Baked— To bake a shad or whitefish —To boil salt shad or mackerel — Fried smelts — Baked whitefish— Boiled whitefish fritters — To broil whitefish — To fry whitefish — Escalloped whitefish — Steamed whitefish. SHELL FISH, .__..._. 59—81 To fatten oysters— Raw oysters— Oyster stew— Dry oyster stew — Oyster soup, Nos. i, 2 and 3 — Fried oysters, Nos. i, 2 and 3 — Escalloped oysters, Nos. i, 2 and 3 — Escalloped oysters in the shell — Panned oj^sters, Nos. i and 2 — Oyster patties — Escalloped oyster pie— Oyster pie, Nos. i and 2— Oyster chicken pie— Oyster bisque— Roast oysters — Broiled o\-sters, Nos. i and 2 — Steamed oysters — Pickled oysters, Nos. i and 2 — Scrambled 03-sters, Nos. i and 2 — Oyster fricasse, Nos. i and 2 — Oyster fritters, Nos. i and 2 — Oyster gumbo — Creamed oysters — Oj-ster macaroni — Spiced oysters— Clams— Clam chowder, Nos. i, 2 and 3— Boiled clam with two eggs— Clam pancakes with two eggs— Lobstkrs— Bisque- Boiled — Broiled — Croquettes, Nos. i and 2 — Escalloped — Lobster farce— Lobster fanc3-—Pattie.s—Stewed—CRABS— Boiled— To dress boiled crabs— Crab 'patties— Salad— Gumbo— To make lile — Dev- elled crabs, Nos. i aiid 2— Soft shell crabs— Terrapin— Baked — Stew — Eels — Eel baked or fried — Boiled — Fried eels, Nos. i and 2 —Roasted— Boiled. VI GRADED COOK BOOK. SAUCES FOR FISH, ....-- 82—85 Sauce for boiled fish— Anchovey— Caper sauce— Cream— Dress- ing— Sauce Hollandaise— IvObster— Maitre D'Hotel, Piquante— Shrimp, Nos. i and 2— Tomato— Vinaigrettes— White or Bechemel — White sauce. MEATS, .___.._-- 86—101 Corned beef— Roast— Pudding for roast beef— French a la mode, Nos. I, 2 and 3— Beef bouille— Spiced round— Drippings— Force- meat dressing — Yorkshire pudding to eat with roast beef^Beef- steaks— Broiled— Potted beef— To boil tongue— Calfs heart- Fried liver— Lamb— Roast lamb— Roast mutton— Mutton chops- Mutton stew— To boil a leg of mutton— Lamb fry— Stewed lamb fry— Veal— Roast— Curried— Veal cutlets, Nos. i and 2— Pork- Baked ham, Nos. i and 2 — Suggestions on boiling ham, Nos. i and 2— Roast pig— Fried pig's feet— vStewed pig's feet— Pork and Beans— Broiled stuffed sausage— Scrapple— Cracklins— Rashers of pork— Fried liver and bacon— Head cheese— Kidney, Nos. i and 2 — Sweetbreads, fried and stewed. POULTRY, 102— 116 Chickens— Chicken pie— Southern chicken pie— Baked chicken pudding — Fried chicken, Nos. i and 2 — Boned chicken — Gra\'y, Nos. I and 2— Old-fashioned pot-pie— Pot-pie dumpling, Nos. i and 2— Chicken pot-pie crust— Panned chicken— Chicken curry— A very nice way to cook chickens — Turkey — Dry filling and roast turkey — Stuffing — Gravy for turkey— Boned turkey — Boiled turkey— Meat jelly— DtXK— Roast duck— A good way to dispose of ducks— Chestnut filling— Oyster filling— Filling for fowls, Nos. I and 2— Susie's meatstuffing— Gamk— To roast a goose— Devilled goose— Canvasback duck— Teal duck— Pigeons— Prairie chicken —Quails— Partridges and plovers— Pheasants— Reed bird— Fric- asseed rabbit— Frogs— Stewed— Roast venison. SAUCES FOR MEATS, _ . . . . 117— 119 Celery— Drawn butter— Mint— Egg— Prepared mustard —Oyster sauce — Brown flour — Gravies — Caramel for gravy. CURING MEATS, ._..._.- 119— 120 Dried beef— Curing hams, Nos. i and 2— Dried beef— Sau- sages. SAUCES AND SALAD DRESSING, . . . 120—131 Anchovy sauce— Bechemel— Celery— Chili, Nos. i, 2 and 3— Cur- rant jelly sauce— Curry powder— Drawn butter, Nos. i and 2— Maitre d'hotel butter — Mint sauce — Pepper sauce — Pickle sauce — Roux for boiled mutton or fish— Sauce for cold meats— Sauce with fresh mushrooms— Canned mushroom sauce— Salad dressing- Tomato sauce, Nos. i and 2 — Caper sauce — Dressing for cabbage — Salad dressing, Nos. i and 2— Sauce a la creme— Copeland's sauce for cold game— Cream dressing— Mayonnaise dressing, Nos. i and 2— Salad dressing, Nos. i, 2 and 3— Sauce Frangois- Mayon- naise— Salad dressing for cabbage or tomatoes— Dressing for chicken salad— Salad dressing— Sauce Hollandaise— Maj'onnaise dressing— Bottled salad dressing— Sauce Tartare. SALADS, .._•_-.-- 132—149 Beet— Celery— Celery— Lettuce— Lobster curry— Wilted Lettuce —Potato salad— Tomato salad— Salad dressing for cabbage— Cab- bage salad, Nos. i and 2— Plantation potato salad— Shrimp salad — Anchovy salad — Cabbage and celery salad, Nos. i, 2, 3 and 4 — Lobster salad— Prawn salad— Scallop salad— Potato salad, Nos, i GRAr)ED COOK BOOK. vil and 2— Salad eggs— Salmon salad, Nos. i and 2— Shrimp salad- Veal salad, Nos. i and 2— Lobster— Chicken salad— Tongue salad — Whitefish salad — Chicken salad — Potato salad — Chicken salad — Chicken salad — Egg salad, Nos. i and 2 — Ham salad — Oyster salad— Plain lettuce salad— Salad a la Russe, Nos. i, 2 and 3— Sweetbread salad. VEGETABLES, 150— 181 Burr artichokes— Asparagus, Nos. i, 2 and 3— Beets— To boil dried beans— Cabbage— Savoy cabbage— Hot slaw— Cauliflower- Sea kale— Hot slaw, Nos. i and 2 — Cauliflower — Cold slaw — Sea kale — Stuffed cabbage — Cold slaw — Corn — Stewed corn — To boil green corn — Green corn pie — Fried cold corn — Corn pudding — Canned corn fritters— Green corn fritters— Green com cakes- Green corn oysters — Corn pudding, Nos. i and 2 — Green corn cake.s — Green corn fritters — L,ima Beans, Nos. i and 2 — Succotash — Boiled Hominy — Baked egg-plant, Nos. i, 2 and 3 — Egg-plant patties— Egg-plant fritters, Nos. i and 2— Dixie baked egg-plant —Baked egg-plant — Onions— Baked — Escalloped— Fried — Pars- nips, Nos. I, 2 and 3 — Mock oj^ster plant — Peas, Nos. i and 2 — To cook dried peas — Fried Plantain— Potatoes — New potatoes — Block — Saratoga — Baked cream — Fried — Potato balls — Potato fritters — Potato cakes — Potato croquettes — Potato patties, Nos. i and 2 — Naples potato— Berlin potato— Potato soufii^— Mount Blanc po- tato — Potato puffi-i — Potato snow — Irish potato snow— Potato cakes — Potato puff^Potato puffs — Southern baked sweet potatoes — Mock sweet potato — Sweet potato balls— Sweet potatoes— Baked sliced sweet potatoes— To boil rice— vSalsify— Boiled spinach- Squashes — Beans— Tomatoes — Turnips MADE DISHES, 182—217 "Allez Couchez "—Baked meat dish— Mock duck— Rolled beef- steak, Nos. I and 2— Smothered beefsteak— Roast beef hash- French hash— Hash Nos. i and 2— Frizzled dried beef, Nos. i and 2 —Cottage cheese— Choice lunch relish— Chicken jelly— Croquetts —Chicken curry— Pressed chicken— Chicken tamales— Irish stew — Pork and beans — Pot-pie — Sausage-meat — Spanish rice — Scotch pie— Tomato pie— Fried noodles— Veal olives, Nos. i and 2— Veal pate— Beef roll, Nos. i and 2— Chicken croquettes— Ham or veal croquettes— Delmonico's chicken croquettes— Grated ham— Ham sandwiches — launch omelet — Remnant cake — Sausage — Tongue on toast — Veal croquettes, Nos. i and 2 — Beef or veal onielet — Bread omelet— Chicken croquettes— Dressing for cold meat— Jel- ' lied veal or chicken— Ham sandwich— Mock cream— Hominy puff— French toast, with mushrooms — Veal croquettes — Veal loaf, Nos. I, 2 and 3— Boiled whitefish fritters— A meat pudding— Nice breakfast dish— Cheese scalop— Chicken croquettes— French rare- bit—Fried cream — Ham on toast— Veal cutlet— Veal loaf— Pressed chicken— Potted chicken— Terrapin hash— Veal omelet- Pressed chicken and cauliflower — Terrapin veal — Egg baskets, Nos. I and 2— Egg baskets, with tongue— Macaroni, Nos. i and 2 — Macaroni, with oysters— Warmed-over macaroni — An economic dish— Macaroni without cheese— Eggs— Baked eggs— Poached eggs— Omelet, Nos. i and 2— Scrambled— Eggs Napolitaine— Omelet souffle— vScrambled eggs— Stuffed eggs— Pickled eggs. BREAD AND BREAKFAST CAKES, . . . 218—254 Bread, Nos. i, 2 and 3— Salt-rising bread— Boston brown bread, Nos. I, 2 and 3— Graham bread, Nos. i and 2— Boiled bread— Corn bread — Steamed Indian bread — Toast — Milk toast — Steamed bread —Biscuits— Baking powder— Bread puffs— Buttermilk biscuits —Cream — Graham — Kentucky— Mississippi beaten biscuits- Raised— Soda— Tea— Yeast — Baking powder— Yeast, Nos. i, 2 and VIU GRADED COOK BOOK. 3— Yeast without hops— Potato and hop j-east— Potato yeast- Rolls— Buns— Cinnamon rolls— French rolls— Parker house rolls —Tea rolls — Breakfast Cakks— Buckwheat cakes— English muffins— Cracklin corn bread— Custard corn cake— lyOttie cakes — Hoe cake — Mississippi corn pone — Diamonds — Gems — Rye griddle cakes — Batter cakes — Breakfast cakes — Corn bread, Nos. I and 2 — Drop cakes — Wheat flour gems — Johnny cake, Nos. i and 2 — Fritters — Graham bread, Nos. i and 2 — Grahams, Nos. i and 2 — Graham muffins, Nos. i and 2 — Muffins, Nos. i, 2 and 3 — Osborne cake.s— Rice cakes— Bread griddle cakes— Coffee rolls- Corn bread, Nos. i, 2 and 3— Lottie corn cakes— Spider corn cake — Corn dodgers — Crumpets — Dutch loaf^Flannel cakes — Indian meal rolls— Brown flour rolls— Mush griddle cakes— Warnecke muffins — Potato biscuit — Pumpkin Johnny cake.s — Pumpkin loaf — Rusk — Slapjacks — Waffles — Wheat — Corn pone — Apple fritters —Corn meal batter cakes— Corn cakes— Corn muffins— Corn bread — West Point corn bread — F'ine corn bread — Flannel cake.s — Cousin Millie's fritters — muffins — Rice and flour muffins — Rice pancakes — Sally Lunn — Bread cakee — Cream cakes — Fritters — Graham cup cakes— Indian corn biscuit— Muffins— Puffs or pop- overs — Salh' Lunn — Waffles, Nos. i, 2 and 3 — Flannel cakes — Waffles — Mrs. Way's rolLs— Brioche — Cereals — Brown flour mush— Corn meal mush — Corn mush— Cracked wheat— Oat meal —Oat meal porridge— Oat meal mush— Small hominy— Fried hominy. PASTRY, 255—270 Pie crust— Puff paste— Suet paste— To render lard— Pies— Apple — Cream — Mince pie without meat — Mince meat, Nos. i, 2, 3, 4, 5, 6 —Orange— Peach — Rhubarb — L,emon — Lemon tarts— Squash- Chocolate — Lemon, Nos. i and 2 — Pie-plant— Cocoanut — Cream — Custard — Sour Cream — Sweet Potato — Orange — Irish Potato — Pumpkin — Pine-apple — Apple-custard — Lemon-custard — Potato. PUDDINGS, . . _ 270—301 Apricot or peach cobbler, for winter — Baked apple dumpling — Blueberry pudding — Bombay — Brown betty — Cracker — Crisp bread— Damson dumplings— Forrest pudding— Fruit— Fruit roll — Indian pudding — Indian fruit pudding — Peach cobbler^Peach puddipg — Plum — Puff— Raspberry puffs — Rice pudding — Roata crusta— Surprise pudding— Strawberry short-cake— Suet pudding — Apple tapioca — Cottage — Graham — Minute — Apple — Betty — Baked bread — Boiled suet — Catskill — Fruit — Hamilton — Herodo- tus— Lemon— English lemon — Pop-over— Porcupine pudding- Tapioca — Coffee — Cracker — Cream — Dauphines Fstelle pudding — Huckleberry — Jelly — Boiled rice — Rice — Sago — Sunderland — Sweet potato — Batter — Baked flour — Bird's nest — Bread — Bread- and-butter — Cocoanut — German puffs — Indian pudding — Lemon bread — Orange-puff— Queen of puddings — Snow — Sour cream tapioca — Almond — Cream puffs, Nos. i, 2 and 3 — Chocolate — Del- monico — Delig-ht- Eve's Farina pudding — Lemon — Snow — Velvet —Apple pudding, without pastry— Batter pudding— Cake— Cocoa- nut, Nos. I and 2 — Cream — Orange — Sponge — Bread — Batter — English— Plum— Tipsy— Baked batter, Nos. i and 2— Cocoanut— Lemon— Plum— English plum— Queen's— English plum pudding — Marlborough. PUDDING SAUCES, 302—306 Cream — Lemon — Maple syrup — Molasses — Wine, Nos. i, 2 and 3 — Aurora or ice cream— ^Foaming— Lemon — Pudding, Nos. i and 2 — Brandj\ GRADED COOK BOOK. IX CAKES, ......... 307—367 Bread — Christmas — Christmas kisses — Cookies, Nos. i and 2 — Delicious plain doughnuts — Fruit cakes — Country gingerbread — Ginger — IMolasses ginger — Ginger cookies, Nos. i, 2, 3 and 4 — Ginger snaps — Ginger wafers— Jumbles, Nos. i and 2 — lyemon jelly cake — Molasses drops — Nut cake — Pork cake — Seed — White fruit— Coffee, Nos. i and 2— vSelma's cookies— Sugar cookies- Cream sponge — Crullers — Doughnuts — Dried apple cake — Dutch apple cake — Favorites — Common fruit cake — Soft ginger — Pump- kin — Roulettes — Vanitj^ — Walnut — Apple — Breakfast — Blueherr^^ — Chocolate — Chocolate macaroons — Cocoanut j umbles — Coffee— Cocoanut cookies — Soft cookies— Crullers — Dough cake — Dough - nut.s — Soft gingerbread — I^emon cream cake — Love knots — Lunch —Molasses pound— Plain, Nos. i and 2— Sally Dunn— Sand tarts — Spice — Sponge, Nos. i and 2 — Tea cake, Nos. i and 2— Wafers — Bread, Nos. i and 2 — Cinnamon wafers — Composition — Confec- ■tionerj^ — Cookies — Corn starch — Crullers — Delicate — Dough- nuts — Gingerbread — Jelly fruit — Rolled jelh* — Jumbles, Nos. i and 2 — Lancaster — Layer — Lunch — Macaroons — Marble — Molas- ses — Orange — Queen's— Ribbon — Rock — Selma — Sponge, Nos. i and 2 — White — Citron — Currant — Raised doughnuts — Dough — Cookies, Nos. i and 2 — English walnut — Fedora — Fig — Fried — Soft gingerbread — Gold — Hickor\mut — Hone}- — Roll jelly — Lemon — Marble — Nut — Raisin — Silver— Spanish buns — Rolled sponge — Tri-colored— Washington — Watermelon — Pink and white — White mountain cake, Nos. i and 2 — Chocolate — Coffee — Cream dough- nuts — Crullers — Cup — Fruit — Gold — Jumbles— Lemon — Lemon jelly — Lena —Mountain — Orange, Nos. i and 2 — Plum — Pyramid — Raisin — White, Nos. i and 2— Almond jumbles — Corn starch, Nos. I and 2 — Cream — Hickorynut — Lemon cheese, Nos. i and 2 — Measure — Orange — Pineapple — Regal — Silver — Sponge— Wafers — Orange — Rough and Readj' — White — Arctic — Black — Carolina — Delicious chocolate — Cocoanut, Nos. i and 2 — Gold — Naples — Pound — Silver, Nos. 1 and 2 — Washington — White fruit — Pound — Prince — Raisin — Scotch — Angels' Food — Chicago cake — Fruit — Imperial — Lad}- — Pound — White sponge — Snow, Nos. i and 2— Sunrise — Angels' Food — Gold — Sunshine — Almond — Angels' Food — Delicate — Fruit, Nos. i and 2 — Gentleman's gingerbread — Sponge — White mountain — Sponge — Almond— Bride's — Snow — White pound — Bride's— Fruit. ICING AND FILLINGS FOR CAKES, . _ 367—373 Soft frosting — Cheap — Chocolate — Author's — Cold icing — Al- mond — Frosting — Boiled icing — Filling for fig cake — Cream for cake— Almond filling, Nos. i and 2— Apple jelly for cake— Filling for wafers, Nos. i and 2 — Filling for cake— Custard — Chocolate, Nos. I, 2 and 3 — Lemon mixture — Lemon jelly for tarts — Lemon jelly^Pineapple filling. EXTRACTS FOR FLAVORING, .... 373—374 Lemon— Vanilla. CREAMS, ........ 375—411 Ambrosia — Banana ice — Banana — Charlotte rnsse, Nos. i, 2 and 3 — Chocolate blanc mange — ^Florida pyrimads — Iced coffee — Caramel ice cream, Nos. i, 2 and 3 — Noj-eau — Frozen peaches — Pineapple, Nos. i, 2 and 3— Pineapple sherbet— Slip— Strawbep-}-, Nos. I and 2 — Swiss — Velvet blanc mange — Velvet cream— Boiled custard — Charlotte russe — Lemon sponge — Caledonia — Coffee- Genoa- Hidden— Mountain— Ice— Sea "foam— Snow— Spanish- Tapioca — Vanilla — Apple foam — A])ple float — Floating Island — Fried cream — Ice cream — Lemon butter — Lemon ice — Orange — Orange ice— Tapioca— Velvet— Almond custard— Amber cream— X GRADED COOK BOOK. Bavarian cream, Nos. i and 2 — Charlotte russe — Chatham — Choc- olate — Cocoanut blanc mange — Coffee cream — French custard — I,enion ice, Nos. i and 2 — New York ice cream — New York cream — Orange float — Pineapple glace— Peaches, frozen — Pumpkin custard — Radiant— Spanish — Rice balls — Rice meringue — Sun- shine — Tapioca — Tipsy Charlotte — Apple meringue — Charlotte russe— Fancy blanc mange— Ice cream— Snowflake— Apple me- ringue — Boiled custard — Coffee custard — Cafe glace— Chocolate ice cream — Floating island — Italian — lycmon blanc mange — Rasp- berry charlotte — Sherry wine jelly — vSwiss cream — Syllabub — Apple custard — Lemon custard— Snow balls — Spanish cream — Biscuit glace — Nesselrode pudding — Tutti frutti — Napolitaine cream. PICKLES, CATSUPS AND SPICED FRUITS, . 412—439 Cucumber, Nos. i to 7 — To color pickles green — Onion — White walnut — Albermarle — Chopped pickle — Mixed — Mixed mustard —Turmeric — Fast India — English —French — Mustard —Mush- room — To pickle red cabbage — Cousin Susie's chow-chow — Chow- chow, Nos. 2 and 3 — Piccalilli, Nos. i, 2 and 3 — Green tomato pickle — Sweet green tomato — Mangoes — Old-fashioned mangoes — Peach mangoes, Nos. i and 2 — Stuffing for cucumber mangoes — Pickled apples — Blackberries — Currants — Spiced currants — Spiced gooseberries, Nos. i and 2 — Spiced grapes — Spiced peaches and plums — Spiced peaches — Pickled peaches, Nos. i and 2 — Plums — Spiced whortleberries — Sweet pickle — Watermelon — Chili sauce, Nos. i, 2 and 3 — Cucumber catsup, Nos. i and 2— Gooseberry — Plum — Tomato sauce for bottling — Tomato catsup without boiling — Tomato catsup — Celerj' vinegar — Currant sauce — Governor's^ — Mustard — Prepared mustard — Spiced vinegar. JELLIES AND PRESERVES, .... 440—473 Apple — Apple skin — Blackberry — Cranberry sauce — Cranberry — Black currant — Currant — Currant jelly without boiling — Grape —Green grape— lyCmon, Nos. i and 2— Lemon orange— Orange— Parfait aux fruits — Quince, Nos. i and 2— Wine, Nos. i, 2, 3 and 4 — Preserves— Blackberrv' jam — Citron — Fresh fig — Fruits in al- cohol — Hone3' — Lemons — Orange — Stuffed oranges — Conserved peaches — Peaches— Brandy peaches, Nos. i, 2, 3 and 4 — Pears — Pineapple — Plum or grape — Plantation stewed fruit — Poor man's preserves— Pumpkin— Raspberry Jam, Nos. i and 2— Strawberries — Tomato — Tomato conserve — Marmalades — Black currant — Crab-apple — Orange — Peach, Nos. i, 2 and 3 — Quince, Nos. i, 2 and 3— Rhubarb— Canned Fruits— Syrup— Fruit, Nos. i. 2 and 3 — Sweetmeats — Corn — Cherries — Green gages — Gooseberries, Nos. I and 2 — Peaches — Apricots — Pineapple — Raspberries — Strawberries— Miscellaneous— Apple hedge hog— Baked apple, Nos. I, 2, 3 and 4 — Gelatine — Coddled — Apple compote — Apple but- ter — Spiced quince butter — Quince and apple butter — Baked pie plant— Quinces— Apple sauce— Fried apples, Nos. i and 2. BEVERAGES AND SUMMER DRINKS, _ . 474—491 Blackberry bounce — Blackberry cordial, Nos. i, 2, 3 and 4 — Blackberry syrup— Blackberry wine — Champagne cup — Cherry cordial — ^Cherry wine, Nos. i and 2 — Chocolate sj^rup — Chocolate, Nos. I, 2, 3 and 4 — Cocoa shells — Coffee — Cafe au Lait — Cafe Noir —Cream beer— Currant shrub— Currant wine, Nos. i and 2— Egg-nog, Nos. I, 2, 3 and 4 — English ginger beer — Ginger beer — Kumvss— Lemon tea, Nos. i and 2— Egg lemonade— Mead- Mulled cider — Negus — Pie-plant wine — Pine-apple shrub — Pine- apple syrup — Artificial pine-apple syrup — Pine-apple punch — Porter sangaree — Raspberry vinegar, Nos. i, 2, 3 and 4 — Refresh- ing summer beverage — Rofnan punch — Sherrj' cobbler — Spruce GRADED COOK BOOK. • XI beer, Nos. i and 2— Strawberry syrup— Strawberry vinegar— Sun- set lemonade— Tea— Vanilla syrup— White wine whej-— Winter- green pop. CANDIES, 492—502 Butter scotch, Nos. i and 2— Candy— Caramels, Nos. i, 2, 3 and 4 — Chocolate caramels, Nos. i and 2 — Cocoanut — Chocolate creams, Nos. I and 2 — Cocoanut drops— Chocolate puffs— Chocolate squares —Cocoanut balls— Cream, Nos. i and 2— French cream— Metro- politan— Mrs. H's candN'— Horehound— Hard nut— Maple square — Marsh mallows — INIolasses cream — Molasses candy, Nos. i and 2 — Peppermint drops — Taffy, Nos. i and 2 — White French candy — White cream, Nos. i and 2— Whitman's taffy — Chocolate cream — Salted almonds, Nos. i and 2. BILLS OF FARE, 503—518 Choice of wines — Bill of fare tables — Combinations good to- gether — Measures — Culinary terms which dot our menus — Sim- ple menus. MEDICAL DEPARTMENT, 519-558 The bath— Arrow-root— Barley water— Beef tea— Essence of beef— Beef juice— Blackberry tonic— Boiled flour— Caudle— Chicken broth— Cream soup tor invalids— Ginger cordial— Gruel— I,emon jellj- — Moss jelly — Mulled wine — Mutton tea — Panada Rice gruel — Sago — Soda mixture— Toast water — Vegetable broth — Water gruel — Wine whej- — Infant diet— Croup — Milk beer for nursing mothers — Eggs as food and as remedies — Water for the sj-stem — Interesting to Asthmatics— Bronchitis— Bronchial cough— Plaster for weak chest— Cold— Hoarseness, Nos. i, 2 and 3— Tar syrup- Croup — Diphtheria — Sore throat— L,ar5'ngitis — Tonsilitis — Glj'^c- erine lotion — Application for sore throat— Gargle for sore throat — Children's sore mouth — Spice plaster — Chicken pox — Scarlet fever — Alum curd — Earache — Ear drops — Swollen face — Rheum- atism—Liniment, Nos. I and 2— Chloroform— Ague, Nos. i, 2 and 3— Constipation— Tonic— I,emons— Good tonic— Oranges as a medicine — Tonic — To relieve distress in stomach — Milk as a rem- edy — Squibb's mixture — Hamlin's mixture, Nos. i and 2 — Dysen- tery- — Soreness of the bowels— Ginger and mustard plaster — Pain in the bowels— Burns, Nos. i and 2— Sun-burn— Liniment for burns — Wounds — Cuts — Bruises — Chilblains — Corns — Felon . — Hemmorhoids — Piles — Warts — Poisons — Antidotes — Disenfect- ants — For asthmatic canaries — German paste for singing birds. FOR THE TOILET, _ 558—572 Wash for the head — Baldness— To make the hair grow — To in- vigorate the hair— A simple and harmless hair dye— To keep the hair in crimp — Bandoline — Cocoanut hair oil — Care of the face — Powder for the skin — Bloom of s'outh — An indispensable powder — Suggestions for the complexion — To remove freckles — A prepa- ration to remove wrinkles — To remove black-heads from face — Suggestions on teeth — Orris tooth powder — Wititergreen tooth powder — Care of finger nails — Recipes for softening the hands — To render mutton tallow— Arnica jelly— Camphor ice— Cold cream, Nos. i and 2— Glycerine jelly— Glj-cerine lotion— Soap for whitening the hands — Windsor cream — Cologne — Farina cologne — Extract Jockey Club — I^avender water — Republique cologne- Extract White Rose — Toilet soap. MISCELLANEOUS, 573— 604 Ammonia for houge cleaning— Zinc— Stoves— To remove rust from steel — Stove dressing— To clean pots, kettles and tins — China, glass, knives, marble, wall paper, paint— To remove paint GRADED COOK BOOK. —Furniture polish, Nos. i and 2— Piano polish— For varnished furniture— Gilt frames— To clean carpets— Straw matting— Silk or woolen goods— Cloth coats— Silk— Black lace— To prevent blue from fading— To wash black calico— To prevent calico from fading — To remove mildew — jNIildew washing fluid, Nos. i and 2 — Bluing— Starch— French starch— Gloss for starch, Nos. i and 2— Soap for cleaning— Bleach for clothes— Soft soap— Hard soap— Soap— Family soap, Nos. i and 2— Washing blankets— Useful hints — To make whitewash — To destroy cockroaches — To clean bottles— To remove glass stoppers— Liquid cement— Cement for glass, china, wood, etc.— Invisible cement— Liquid glue— Muci- lage — Shellac — Waterproof polish for boots and shoes — To weave hair— To make a candle burn all night- Wrinkles— Canker in the mouth— Earache— Headache— Lotion for sick headache— Sprains — Hands — Pot-pourri — Useful hints and recipes — Colored eggs — To keep eggs, Nos. i, 2 and 3— Lime brine— Vinegar-Hints on wine— Regeiit punch- To keep lemons- To purify rancid lard— The art of frying— A lunch dish— Yeast meal— Cherry pndding— Cheese— Pineapple pie— Pineapple sherbet. Gl^ADED (SOOI^ BOOI^, SUGGESTIONS FOR SOUP. Author. I prefer an iron pot, light in weight and well tinned, to a porcelain or iron one ; if the latter be used cleanse the pot with a small piece of carbonate of soda ; this will remove the flavor of vegetables should you desire to use it for other purposes. A teaspoonful of salt to a quart of water is a very good rule. Cold water must be used to boil uncooked meats, while boiling water must be used for meats which have been cooked, and then used for scrap soup. You need not be particular to cut the vegetables small if you intend to strain the soup, but if intended to serve with the vegetables many shapes can be cut, such as stars, rings, etc., half-inch cubes, thin slices lengthwise and round, etc. Grated carrot gives an amber color, one large carrot to three quarts of water. Burnt sugar or browned flour will color soup brown. Macerate spinach and squeeze through a cloth into the soup a few minutes before taking from the stove ; this colors the soup green ; tomatoes in the same way color red, etc. A lump of sugar added improves soup •, green leaves of celery impart a rich flavor. 6 GRADED COOK BOOK. SUGGESTIONS ABOUT STOCK. Author. If you are very particular to have the stock clear, stir in the beaten white and shell of an egg, put back on the stove ; when it boils remove at once to a cool place ; when cool strain through a cloth. TO COLOR SOUP. Author. One-fourth pound of sugar, a tablespoonful of but- ter, mixed well and put over the fire ; stir constantly until it turns brown but does not burn, then add one- half pint of water ; bottle for use. A piece of bread toasted quite brown and added to the boiling soup gives a good color. STOCK FOR SOUP. No. i. Author. One quart of cold water to each pound of meat; let it stand a half hour before putting on the back part of stove; this will extract the juices more readily; cover and heat slov/ly, and just before it boils skim. To skim after it boils throw in a little cold water first. To clarify the soup, mix the whites of one or two eggs and shells with a teacup of cold water. Draw the soup kettle to the back of the stove, and when it ceases to boil stir in the mixture, bring forward, and when it boils again skim. Some persons rub salt in the meat before boiling because with the gradual heating the juices are easily extracted, but salt hardens the meat. In order to use meat for croquettes in hash, the salt GRADED COOK BOOK. 7 must be added after the boiling commences. About five hours are required for boiling. There should be little waste of liquid, and will be, if care is taken to boil on the back of the stove. When done pour into an earthen vessel if required to use the same day, and skim the fat from the surface. The sooner stock is cooled the better. If desired to keep several days, pour into a stone jar and leave the fat on the surface until required to use. Stock will keep a week in win- ter. The fat taken from the surface of the soup may be clarified and used for drippings by putting it into boiling hot water. When it cools, all sediment will settle at bottom and the fat can again be skimmed off. Vegetables for soup may be used as follows : To every gallon, a pint of cut vegetables, say one turnip of medium size, one tomato, one carrot, one ear of corn (cut from the ear), and what would be the same quantity of cabbage, two heads of celery, an ounce of rice, or a slice of old bread, a little parsley, one onion. Suggestions. — A small slice of cooked ham, say one-half teacup chopped boiled ham, gives a deli- cious flavor. Many persons add to the vegetable soup two bay leaves, six cloves, and ten pepper corns. Crosse & Blackwell's Parisian essence is very nice to flavor stock with. Celery seed crushed may be used when the celery cannot be obtained. Fry a small piece of pork and veal with vegetables and add to the stock ; this makes a rich brown soup. Burnt sugar gives a good color. Put some granulated sugar in a pie tin and let it brown on the stove till it burns, then pour on this a little cold water, and shake until it is well colored, ^nd add to the soup. 8 GRADED COOK BOOK. STOCK FOR SOUP. No. 2. Author. One gallon of cold water, one shank bone of veal, broken, one large beef soup-bone, simmer five hours ; set away where it will cool readily, skim off all the fat. When cold this should be a jelly. Like any soup, this will keep about a week in winter and not longer than a day in summer. When ready to use it heat this jelly and use plain or with vegetables, vermicelli, macaroni or rice. If used with vegetables, to the above stock add one large tomato, one small turnip, one carrot, one large onion with three cloves stuck in, two heads of celery, one potato, one ear of corn, two bay leaves and six pepper corns. Strain before serving. Celery seed crushed and put in a bag may be boiled with the soup when celery cannot be obtained. TO PREPARE A BEEF'S HEAD AS STOCK FOR SOUP. Author. Cut up the head into small pieces, and boil in a large quantity of water until it is boiled all to pieces. Take out all the bones, as in making cheese souse, and boil again until thick. Then season very highly with pepper, salt, catsup and allspice and onions chop- ped fine. Place in a crock or jar, and set away for future use. For a small family cut out a thick slice, (say five inches square) and add about one quart of boiling water. It need cook for a few minutes only, and is valuable as keeping well, and being ready for GRADED COOK BOOK. 9 times of emergency. By the addition of a few sliced hard-boiled eggs, and a gill of good cooking wine, this soup will have very nearly the flavor of mock-turtle. CALF'S HEAD STOCK. Author. Prepare the head as above and break into small pieces, cover with cold water, boil slowly; when done remove all the bones and boil till thick, then add one tablespoon of salt, one teaspoon each of ground allspice and black pepper, one tablespoon of Worcestershire sauce, and two onions chopped fine. Put in a jar and set away for use. Will keep several days. For a few persons cut a piece about five inches square and add to one quart boiling water; boil a few minutes, pour into a tureen. You may add hard-boiled eggs and a wineglass of any wine you wish. BEEF STOCK. Author. Six pounds beef, five quarts cold water, cut up the meat and boil slowly for five hours ; skim. An hour before it is done add three white turnips, three car- rots, two heads celery, one large onion, six cloves, one small bunch herbs, one teaspoon whole pepper. Melt a tablespoon of butter in saucepan and add to it one pound chopped raw beef. When it browns nicely add a pint water and allow to cook slowly one hour. When it begins to boil add the whites and shells of two eggs, a few sprigs of parsley and two celery tops, and skim. When cooked strain and add to the stock. Cool and set away until wanted. This will keep sev- eral days in cool Weather. lO GRADED COOK BOOK. STOCK FOR SOUP. No. 3. One quart of cold water to each pound of meat is a good rule for stock, or if desired richer, to five pounds of meat, seven pints of water. It may be made stron- ger or weaker, but prepared the same. When soup begins to boil throw in half a teacup of cold water and skim well. Let the soup simmer slowly four or five hours; take from the fire, cool quickly, and set away for use. It is better used the next day; will keep for a week in winter, but will only keep about twenty-four hours in summer. Should you desire to clarify this broth for white soup, beat the white of an egg into a little cold broth, and stir into the broth when boiling. A few minutes' boiling will clear it sufficiently, when you can strain and set it away. The meat from this broth can be spiced and baked, or made into hash or croquettes. Do not salt until the stock is half cooked. BOUILLON. For 12 Persons. Author. Eight pounds of lean beef cut up, three quarts of cold water. Boil slowly five hours, strain through a fine sieve, season only with salt and pepper, after re- moving every particle of fat. BREAD FOR SOUP. Author. Cut bread in inch cubes, brown well in oven. Is superior to crackers to serve with soup. Crackers are improved by putting them in the oven a few minutes before using. GRADED COOK BOOK. II EGG BALLS FOR SOUP. Author. Boil three eggs twenty minutes, put into cold water; mash yolks with yolk of one raw egg and one teaspoon of flour, a little pepper, salt and one-half teaspoon minced parsley. Make into balls and boil three minutes. MEAT BALLS FOR CLEAR STOCK. Author. One-half pound raw veal chopped fine, a slice of salt pork chopped fine, which will make one-half teacup, two soda crackers rolled fine, salt and pepper to taste. Flavor with tomato sauce or catsup. Mix with one raw egg, roll into balls, dip in beaten egg, then into cracker dust and fry. Lay these balls into the tureen with sliced hard-boiled eggs. Lemon sliced very thin is liked by many as an addition to soup. If desired, pork may be omitted. SOUP EXTRACT. Author. Six pounds of beef, one gallon of water, one ounce of salt, two ounces of dry crust, one-half ounce of pepper, one soup bunch, one clove of garlic. Put a gallon of cold water in a soup kettle, add the meat free from bone, fat and sinew, simmer gently, take off the scum and then 'add the other ingredients ; sim- mer until the soup jellies, which you will find out by cooling a little of it. After it has cooked slowly five hours, strain through a coarse muslin bag or hair 12 GRADED COOK. BOOK. sieve into an earthen vessel. When cold take off the fat, remove to cups and let heat gradually by pouring water around them, but do not get any water into the cups ; cook slowly until the extract jellies like glue, cool, turn out, and dry the jelly in the sun all day, then pack between unglazed paper in well-covered tin boxes. A lump the size of an egg is sufficient for a quart of boiling water. Vegetables may be glazed before adding to stock by spreading two tablespoons of butter over the bot- tom of a pot and putting in the vegetables and a very little water, and allowing them to cook until there is a whitish glaze on the kettle, then pour over them the broth and cook till the vegetables are done. It re- quires about thirty minutes to cook the vegetables. GLAZE. Author. Boil down clear stock until thick as cream and set away to cool ; when ready to use set the jar contain- ing it in hot water until it dissolves, then brush boiled ham or tongue over with it until you have a complete varnish. BEEF STOCK. Six pounds beef, five quarts cold water, cut up the meat and boil slowly in the water five hours. Skim an hour before it is done. For vegetable soup add three white turnips, three carrots, two heads celery, one large onion, six cloves, one teaspoon whole black pepper. GRADED COOK BOOK. I3 AMBER CREAM SOUP. Author, One pint cream, one pint milk, pinch of salt, pinch of cinnamon, three eggs. Let milk come to the boiling point. Then draw to the back of stove and stir in smoothly the three beaten yolks. Let thicken three minutes, then stir in the beaten whites lightly ; remove from the stove and add cream. Salt and cinnamon now added. Serve with toasted bread cut as dice. CROUTONS, Or fried bread crumbs for soup. Cut slices of stale home-made bread one-half inch thick. Trim off all crust and cut each slice into squares, fry these in hot fat, drain on a napkin. Add six or eight to each plate of soup. AMERICAN SOUP. Author. One gallon cold water, one shank bone of veal, broken, one large beef soup bone. Simmer five hours, set away where it will cool readily, skim off all the fat. When cold, this should be a jelly like any soup; this will keep about a week in winter, and not longer than a day in summer. When ready to use it, heat this jelly and use plain or with vegetables, vermicelli, macaroni or rice. If used with vegetables, to the above stock add one large tomato, one small turnip, one carrot, one large onion with three cloves stuck in, two bay leaves, six pepper corns, celery, one potato, one ear of 14 GRADED COOK BOOK. corn. Strain before serving. Celery seed crushed put in a bag, may be boiled with the soup when celery cannot be obtained. RICH BROWN SOUP. Mrs. J. F. Take six pounds of lean fresh beef, cut from the bone. Stick over it four dozen cloves. Season it with one teaspoonful of salt, one of pepper, same of mace and nutmegs; (onions.) Pour on five quarts of water and stew slowly five or six hours, skimming well. When the meat is in shreds, strain it and return the liquid to the pot, then add a tumbler and a half of claret or port wine. Simmer it slowly until dinner time or until reduced to three quarts. BEAN SOUP. No. i. Author. Pick over about two quarts of beans immediately after breakfast, cover with cold water, heat through, drain and cover with boiling water, boil one hour, change the water two or three times, but not after the beans begin to break, then set on the back of the stove, allow to cook slowly four or five hours until well soft- ened and separated. Take out half of the beans to bake. Into the soup put a cup of cream, some salt, and enough boiling water to make thin; a little soda may be added if the beans still have a strong taste. BEAN SOUP. No. 2. Author. Soak a quart of beans over night in lukewarm water. In the morning put over the fire with one GRADED COOK BOOK. 15 gallon of cold water and one pound of salt pork. Boil slowly three hours. Season with celery and pep- per. Add salt if necessary. Simmer one hour longer. Strain through a colander and serve. BLACK BEAN SOUP. Cousin Mary. The day before the soup is required get a shin of beef, have it cracked in three or four pieces, put it into the soup kettle early in the morning, with a gallon of cold water ; let it simmer all day ; then strain all the meat and bone from the liquor and set the liquor away in as cold a place as possible. Next morning, after having taken the fat from the liquor, cut into it a bunch of soup vegetables and let them boil an hour, strain them off and add to the soup a quart of black beans which have been soaked all night and boiled until they will go through the colander like a sort of paste. Season with pepper and salt ; add ground allspice, cloves and mace to taste ; finally a glass of wine. When the soup is in the tureen cut two hard-boiled eggs and one lemon in dice and throw them lightly in so that they will rest on top as much as possible, taking care that each person has some, as the lemon is very nice with the soup. BEEF SOUP. Mrs. James Vick. One large soup bone ; boil slowly in five quarts of water. The next day take off the grease and add the stock, five medium-sized potatoes, two onions, one carrot, and one-half large head of celery, all chopped l6 GRADED COOK BOOK. fine. Season to taste. Boil about four hours, strain and serve. CALF'S HEAD SOUP. Author. Prepare and wash in warm water the head, heart, liver and feet of a calf, cover with a gallon of cold water, let stand one hour ; then put on the stove and cook slowly till the bones can be easily removed, skim well, remove from the stove and throw the tongue at once into cold water and let it remain five minutes, when peel and chop fine ; remove the rest of the meat except the feet, which will have to cook while you cut the meat into small pieces like dice ; when the feet are done chop the meat from them, also add the brain to this. Set all one side, then pour the broth through a sieve into a bowl. Put the kettle over the fire to dry out, then dredge with three tablespoonfuls of flour, and rub three-fourths pound of butter on the flour. When this browns a little add two chopped onions and let them fry a little, then add a layer of meat, one-half teaspoon of black pep- per (ground), one teaspoon of salt ; let cook until brown, then add the broth and the chopped whites of four eggs ; lay the yolks in a tureen with a half a nutmeg grated, the juice and a few pieces of the rind of one lemon, a teacup of claret or port wine or sherry ; lastly in the tureen put the force meat balls which are made thus : reserve a teacup of chopped meat from the above mixture, chop very fine, mix with one raw egg, pepper and salt, make into small balls, roll in cracker dust and fry in a pot of hot lard. GRADED COOK BOOK. 17 CATFISH SOUP. Author. To each pound of fish cleaned, skinned and washed, one slice of ham or salt pork, one quart of water, one teacup of milk, one egg, pepper and salt. Put the fish and pork on in cold water, having cut the fish into squares. Cook till the fish is in shreds, strain, return to the kettle, thicken with cornstarch, mus- tard spoon of cornstarch to a quart. Dissolve the cornstarch in the teacup of milk and beaten egg. Stir into the soup and let it boil three minutes, take from stove and pour into tureen. Serve with anchovy sauce and toasted bread cut into dice. CELERY SOUP. Author. Boil a teacup of rice in a pint of water and add to it, as it thickens, a quart of milk. Cut up in inch pieces the white part of three heads of celery and grate a little of the root and add to a quart of veal or chicken broth. Boil the celery until tender, put in the boiled rice and milk ; season with pepper and salt, strain, and just before taking up add half a tea- cup of cream. Put the rice over the fire in cold water and let the mixture come to a boil slowly. CREAM CELERY SOUP. Author. One pint of milk, one tablespoon of flour, one tablespoon of butter, one head of celery, a large slice of onion, a small piece of mace. Boil celery in a pint of water from thirty to forty-five minutes ; boil onion, mace and milk together ; wet flour with two teaspoons of cold milk and add to the boiling milk, l8 GRADED COOK BOOK. cook ten minutes ; mash celery in water in which it has been cooked and stir into boiling milk, add butter and season to taste, strain and serve at once. Same, using asparagus, for asparagus cream. CHICKEN BROTH. Author. Cut up an ordinary sized fowl, crack the bones and put into two quarts of cold, unsalted water. Cover it closely and boil for three or four hours, then strain off the broth, set it away to cool and remove every parti- cle of fat before using. Soak two tablespoonfuls of pearl barley in a little lukewarm water ; add it with four tablespoonfuls of milk to the broth, and simmer all until the barley is well cooked. Season lightly with salt and pepper and serve with crackers or dry toast. CHICKEN SOUP. No. i. Author. Disjoint two chickens and put them in a pot with five quarts of cold water. Season with salt and pep- per. Let them boil until the meat is very well done, and remove it from the liquor, and cut it up into small pieces. Put in the soup a quarter of a pound of butter mixed with a little flour, and a pint of cream. Throw in the cut meat, and just before you serve it add the beaten yolks of two eggs, and a little parsley. You may also add (if in season) a pint of green corn cut from the cob, and put in when it is half done. Squirrel soup is made in the same way. CHICKEN SOUP. No. 2. Author. Rub a five-pound chicken with salt and pepper, GRADED COOK BOOK. 19 then cut up and put into a pot with a gallon of cold water. Boil until the meat begins to separate from the bones, remove from the liquor and cut into small pieces. Rub a lump of butter the size of an egg well into a tablespoonful of flour, add a coffee-cup of cream, to which add the well-beaten j^olks of two eggs and a teaspoonful of chopped parsley. Butter the soup pot. CLAM SOUP. Aunt Robinson. Fifty clams. Take them from the jUice, chop pretty fine. To a pint of the juice add the same of water, let boil and skim. Two tablespoons of flour and the same of butter rubbed together to a cream; after skimming the soup remove from the fire and add the flour and butter. One and one-half cup of milk, let it boil well, then add the clams and pepper and boil five minutes. CORN SOUP. Author. Three pounds of beef, three quarts of cold water, four tomatoes, eight ears of corn, salt, pepper. Boil the soup slowly two hours, then add the cut corn, and cobs and tomatoes ; boil twenty minutes and remove the cobs, and add one quart of milk, salt and pepper. Strain and serve. CRAB SOUP. Mrs. Charlton H. Way, Savannah, Ga. One dozen fat crabs, one quart tomatoes, one quart water, two large onions, one large tablespoon butter. 20 GRADED COOK BOOK. Fry onions in lard a light brown. Pick the meat] from crabs' claws, crush the body of the crabs with, all their fat in the soup kettle ; add the rest of the ingredients, and boil one hour. Strain and pour soup over crab meat. Serve with two glasses of] sherry and two lemons sliced in tureen. EGG SOUP. Author. Stir the well-beaten yolks of five eggs into a pint of cream or rich milk which has reached the boiling] point ; allow it to thicken but not curdle, then add toj this one quart of clear broth. Very nourishing. EGG SOUP. No. 2. Twelve eggs, one gallon of stock, two onions, one carrot, a little celery, one large apple, two ounces of butter, a little roux, one tablespoon of curry paste, one tablespoon of curry powder, a few allspice, a blade of mace, some seasoning, four ounces of rice. Cut onions, apples, carrot and celery in stew-pan with butter and fry over a slow fire. Add curry paste and powder, seasoning, allspice, mace and the roux. Mix well together. Add the boiling stock, stir until boiling, strain and set by the fire to clear. Add hard boiled eggs (shelled). GUMBO SOUP. Author, To five quarts of water use five pounds of chicken, or chicken and veal. To the water add one quart young okra, cut in rings, one quart tomatoes, one-half teacup corn cut from the ear, one large onion, a blade GRADED COOK BOOK. 21 of red pepper, and salt and pepper to taste. Fry a slice of ham an inch thick, lean and fat, a few mo- ments, add the chicken after it is disjointed and rolled in flour ; fry both a light brown and add all the soup. Cook until the meat falls to pieces easily. Serve with boiled rice, one teaspoonful in the centre of each soup plate. ' GUMBO SOUP. No. 2. E. B. M. Cut a fowl in pieces ; flour it well and fry in drip- pings, with a slice or two of salt pork in the same kettle in which the soup is to be made. When brown remove the scraps of pork and turn off all the fat, leaving in the chicken. Pour on to this three or four quarts of water, and let it boil slowly for three hours ; then add two dozen or more of okra pods, one small onion, sliced, and salt and pepper to taste ; cook for another hour and serve with boiled rice. GUMBO SOUP. No. 3. Author. Three quarts cold water, one medium sized chicken, one onion, chopped, one pint of young okra, sliced in rings, one small bunch of parsley if liked, one-half teacup rice. Salt and pepper to taste. Boil the chick- en and the rice in the water until tender; take out the chicken, remove the grease and add the other in- .gredients. Cook the soup about one-half an hour, strain and add one teacup of cream. It is now ready to serve. For the chicken, reserve two teacups of the broth, which put in a saucepan with a pint of milk ; bring to a boil and -thicken with a heaping tablespoon 22 GRADED COOK BOOK. of flour dissolved in a little of the milk used for the gravy ; one tablespoon of butter. Lay toasted bread or split biscuit on a platter, then the chicken and gravy. Garnish with hard-boiled eggs. GUMBO FILE. Author. Four pounds chicken, one quart of oysters, three quarts of boiling water, two tablespoons of flour, one tablespoon butter, one tablespoon of lard, two table- spoons of pulverized sassafras leaves, one onion, a pinch of cayenne pepper. Prepare and disjoint the chicken and roll in the flour and fry in the lard and butter which you have melted in the soup kettle; when nearly done add the chopped onion, fry with it, then pour over all three quarts of boiling water. Boil three hours; pepper and salt. Ten minutes before serving cook the oysters in their own liquor until they curl and add to the soup, lastly add two tablespoons of file made smooth with a little of the soup; boil up once and serve. TO MAKE FILE. Gather sassafras leaves as late as possible in the season when they turn red. Dry in the shade and open air. When dry, pound in a mortar and bottle. INDIAN HODGE-PODGE. E. B. M. Three pints of good gravy or broth, one quart of split peas, three large onions, mihced fine, fried in butter; add to peas; mix two tablespoon fuls curry powder in cold water, and add salt and pepper. Let all simmer. GRADED COOK BOOK. 23 INVALID SOUP. Author. Clear broth poured over a poached egg will be found acceptable to many invalids. LOTTIE'S SOUP. Author. Two quarts of broth, two-thirds large can of toma- toes, one pint of milk, two tablespoons flour, pepper and salt. Boil tomatoes one hour in the broth, strain, add flour dissolved in little cold water, the milk, salt and pepper, let all boil three minutes and serve. A salt spoon of celery seed to each gallon of soup. When milk is used it should be brought to the boiling point separately, and put in just before lifting the soup from stove. LUNCH SOUP. Author. One large onion, one large potato, boiled and mashed, one large cup broth, one tablespoon butter, two tablespoons flour, one quart milk. Slice the onion and fry in the butter a light-brown, then stir in the flour dissolved in the cold broth. Have the milk boiling hot and beat into it the potato ; salt and pepper to taste ; pour over the onion broth in the tureen with one slice of bread an inch thick, broken. Water may be substituted for broth, but more butter must then be used. Serve hot. MARROW DUMPLINGS FOR SOUP. Grate the crust of a breakfast roll or loaf of bread and break up the remainder into crumbs. Soak these in 24 GRADED COOK BOOK. cold milk, drain and add two ounces of flour ; chop one-half pound marrow (freed from skin and sinew), beat yolks of five eggs, mix together, and if too moist more bread crumbs. Salt and pepper. Boil in soup one-half hour. MEATLESS SOUP. Author. Two quarts boiling water, two onions, two baker's rolls, salt and pepper to taste, a head of celery cut up green and all, one-half teacup of butter, boil one- half hour. Ask your baker for rolls entirely covered with crust. If they are not brown enough, put in the oven a few minutes. MOCK OYSTER SOUP. Mrs. H., Cincinnati. Boil one and half dozen onions in water enough to cover them; if the onions are small take two dozen, if strong, boil a turnip with them, which will destroy the strong taste. When they are soft enough, mash them very smooth through a colander, then boil them again in one quart of milk. Mix one teaspoonful of flour with one tablespoonful of butter, and stir in the soup. Let it boil up thoroughly and season with pep- per, salt and mace. MULLAGATAWNY SOUP. E. B. M. Cut up a chicken weighing three pounds; lay in the soup kettle with one pound of veal, one large onion, stuck with three cloves, a blade of red pepper, a soup bunch containing carrots, celery and parsley, and cover GRADED COOK BOOK. 25 with one gallon of cold water. Take the chicken out when tender and let the soup continue to boil. Put in a saucepan a tablespoonful of butter ; when melted slice in it a medium sized onion; when this has browned lightly, stir in a tablespoonful of flour, and brown also, but be careful not to let it burn ; then add one teaspoonful curry powder, two tablespoons boiled rice and a teacup of the broth ; lay in this the chicken and simmer about fifteen minutes. Put this in a tureen and pour over it the broth, which should be skimmed. The broth and curried chicken can be served separ- ately if desired, in which case put into each soup-plate a teaspoonful of boiled rice. Salt to taste. MUTTON SOUP. L. M. H. One pound of very fat mutton loin, as the fat meat is more apt to be juicy. Strip off the fat and put meat into a kettle of cold water and stew slowly for three or four hours. Add to this quantity of meat, one head of celery, one small onion, one potato and a tablespoonful of oatmeal. When nearly done add to the juice one pint of milk, or what is better, add cream after the soup is dished up. This is a very nourishing dish for delicate stomachs. SCOTCH MUTTON BROTH. Warne. Six pounds of neck mutton, three quarts water, five carrots, five turnips, two onions, four tablespoons of Scotch barley, a little salt. Soak a neck of mutton in water for an hour, cut off the scrag, and put it into a stewpan with three quarts of water. As soon as it 26 GRADED COOK BOOK. boils skim it well, and then simmer it for an hour and a half. Cut the best end of the mutton into cutlets, dividing it with two bones in each. Take off nearly- all the fat before you put it into the broth; skim it the moment the meat boils, and every ten minutes after- wards ; add five carrots, turnips and two onions all cut into two or three pieces; and put them into the soup soon enough to be thoroughly done, stir in the barley well washed in cold water ; add salt to your taste ; and let all stew together for three hours ; about one-half an hour before sending to the table put in a little chopped parsley and serve all together. Time, three hours and half. SUGGESTION. If you wish to skim soup before it is cold, cover the surface with a linen cloth wrung out of ice cold water. The grease will all adhere to the cloth. Repeat if necessary. NOODLE SOUP. Is made in the same way as vermicelli soup, except that strips of paste are substituted for the vermicelli. The paste is prepared by beating three eggs very light, and making them into a stiff dough with flour and water. They are then kneaded well and rolled very thin, cut into fine narrow strips, and dried a short time on dishes in the sun or oven ; if you do this they must be soaked a short time before putting them into the soup, but I often put them in without drying- They will require to be boiled a little longer than vermicelli. GRADED COOK BOOK. 27 NOODLES FOR SOUP. Author. Beat three eggs very light and mix a saltspoon of salt with sifted flour and cold water into a stiff dough, knead well, roll thin and cut into narrow strips, and drop lightly into the soup; cook ten minutes. If wanted for future use they must be dried in the sun or in the oven on dishes. They will have to be soaked in cold water a few minutes before using. NOODLES FOR SOUP. One egg, one tablespoon of flour, a little salt, a quarter teaspoon baking powder mixed with flour and salt, then stir in the beaten egg. Ten minutes before serving the soup, drop the batter from the spoon into it. ONION SOUP. Author. Put into a saucepan one tablespoonful of butter ; when it browns lightly, slice into it two large onions ; let them cook through and brown, but do not burn. Have ready one quart of milk, heated to boiling point. Lay in the. bottom of a tureen two slices of bread, broken in inch pieces; lay the cooked onions on the bread, pour over them the hot milk, and lastly one teacup uncooked cream, salt and pepper. This is a delicious soup even without cream. Is nice cold. OX-TAIL SOUP. Author. Dress two ox-tails, disjoint, and with one-fourth pound of ham cover with cold water, cook slowly till 28 GRADED COOK BOOK. done, then add any vegetable with six cloves stuck in large onion; cook 30 minutes longer, strain and serve. If you like it highly seasoned may add a wineglass of port wine, catsup to taste and a bay leaf. PALESTINE SOUP. Author. Three pounds Jerusalem artichokes, one turnip, one small onion, one head of celery, one pint of cream, one teaspoon of pepper, one teaspoon of salt, one tablespoon of sugar, three tablespoons of butter, three quarts of clear stock. Pare and cut in pieces the above vegetables; cover with the clear stock or three quarts of boiling water if you haven't the stock ; let boil one hour, then add the cream and seasoning. Serve with bread which has been cut into dice and toasted in the oven. GREEN PEA SOUP. No. i. Author. One gallon of water, three pints of peas, one knuckle of veal, one soup bunch, salt and pepper. - Put the knuckle of veal in a soup kettle with two quarts of water and let it heat gradually ; in fhe remaining two quarts of water put the pods of the peas and let them cook one-half hour, then strain the liquor off and add it to the veal, also the soup bunch ; boil the soup two hours, then add peas and cook twenty minutes or one-half hour if the peas are old. Strain the soup, mash the peas and add and serve. GREEN PEA SOUP. No. 2. Author. Four pounds of lean beef cut in small pieces. One- GRADED COOK BOOK. 29 fourth peck green peas, one gallon of water. Boil the empty pods of the peas in the water one hour, strain them out, add the beef and boil slowly one and one-half hours. Half an hour before serving strain out the meat and add the peas; 20 minutes later add one-half cup of rice, salt, and pepper to taste. After adding the rice stir carefully to prevent burning. Peas meas- ure one-fourth peck shelled. If canned peas are used, three pints of water will be sufficient for a can when boiled; mash, run through a colander, boil this extract and a tablespoonful of chopped parsley; pour over bread which has been cut into inch cubes and browned in the oven. PEA SOUP. Author. Soak a quart of split peas in cold water over night. Then put them into a pot with two gallons of water, six cold boiled potatoes, two onions sliced, one pound of pork, or an old ham bone. Cover very closely ; boil very slowly five hours. Season to the taste with pepper and salt. One tablespoon of celery seed im- parts a fine flavor. Serve the pork on a platter with vegetables. If canned peas are used, three pints of water will be sufficient for a can; when boiled, mash, run through a colander. Boil this extract and add a tablespoonful of chopped parsley; pour over bread which has been cut into inch cubes and browned in the oven. DRIED PEA SOUP. Author. Cover a quart of peas with cold water, let stand 30 GRADED COOK BOOK. over night, drain, and pour over them one gallon of cold water and add the small hock of a ham, one medium sized turnip, one carrot, one large onion, a blade of red pepper. Cook three hours. When the peas are done, press them through a colander or sieve into a tureen, then pour the soup and other ingre- dients through a sieve over the peas. Serve. PEPPER POT. Sister J. H. A knuckle of veal, three pounds of cooked tripe, cut in squares like dice, four large onions, cut small, four large potatoes, cut small, one-half teaspoon each of sweet marjoram, sweet basil, summer savory, thyme and parsley, well powdered, or if fresh, chop very fine, season with salt and pepper. Boil the veal in a gallon of water until thoroughly cooked. Take out and strain stock. After washing kettle return the stock and add the meat cut in small pieces, tripe, onions and potatoes. Simmer about an hour, or until all are tender, adding herbs about half an hour before taking from fire. At the same time add a pint bowl of dumplings. These are made of flour and butter, rolled out and cut like dice. Many prefer this without the herbs. POTATO SOUP. Mrs. M. Six large potatoes, boiled soft, one large onion, with six cloves stuck in it; twelve pepper corns, six allspice, two bay leaves and a suspicion of nutmeg. Run all through a colander. Have ready one quart of boiling milk, which add to the above, salt and pepper to taste. This should make two quarts. Pour all in tureen GRADED COOK BOOK. 31 over bread cut in dice, either fried or not, add one heaping teaspoonful chopped parsley. POTATO SOUP. Author. Slice four or six potatoes; boil them in one pint of water until half done, then add milk, salt and pepper and boil one-half hour. SCOTCH BROTH. Sister. To a gallon of broth add an onion chopped fine, a little salt and pepper, and one-half teacup of oatmeal made smooth with a little of the broth. Cook about twenty minutes, stirring often to prevent burning. SCRAP SOUP. Author. Any fragments of chicken, turkey, veal or beef covered with sufficient water (cold) to make the re- quired amount of soup; boil slowly two or three hours if desired for the noon meal. Put in any veg- etables an hour before using. Season to taste, strain and serve. A good rule for any one is, one quart of cold water to a pint of scraps, three tablespoons of chopped mixed vegetables. To a gallon of cold water a pint of chopped mixed vegetables and any scraps you have; use your judgment. In the quantity of scraps for a gallon of water, one-half teacup rice, one large onion, one large tomato, one carrot, one potato, three heads celery, a little cabbage chopped. 32 GRADED COOK BOOK. SPICE SOUP. Author. Make a stock the day before of five pounds lean meat and five quarts of water; boil slowly five hours. Skim off grease when cold. When ready to make the soup add to the stock the chopped whites and grated yolks of four hard-boiled eggs, one chopped onion, one teaspoon each cinnamon, cloves, allspice, nutmeg, juice of two lemons, pepper and salt to taste, ^oil about half an hour. Just before taking up add one-half teacup Worcester- shire sauce. SQUIRREL SOUP. This soup is made like Chicken Soup No.i. TAPIOCA, MACARONI OR VERMICELLI SOUP. Author. Soak the tapioca in cold water on back of stove; let it simmer until clear, when it will be ready to add to the clear stock or meat broth. Break the macaroni in inch lengths, pour boiling salt water over and boil until tender, then add to the stock or meat broth. Vermicelli may be boiled with the soup and need not be soaked. This soup is best made of veal. Grated cheese served with it is relished by many. TAPIOCA FOR SOUP. Author. Soak the tapioca in water for 30 minutes, then cook till clear and add the stock. GRADED COOK BOOK. ^^ TOMATO SOUP. No. i. Cousin Alice. Take two quarts of tomatoes, one small marrow bone, one cucumber, one onion, six okras, and three pints of water. Wash the tomatoes, scald the water, scald the tomatoes in it, and then use it for the soup. Rub the tomatoes through a colander. Boil all the materials three hours, stirring frequently. When it begins to thicken add boiling water until it becomes the right consistency. Just before it is done add one teaspoonful of flour made smooth in a little cold water. Season with cayenne pepper and salt. TOMATO SOUP. No. 2. Cook thoroughly, as for canning, some tomatoes, about one quart after they are cooked, season with pepper, salt and butter. Then pour into a large tu- reen three pints of boiling milk; stir in together a tea- spoonful of soda, dissolved in a small quantity of cold milk, and the tomatoes. These should be stirred in simultaneously with the soda. Add some rolled crackers, and serve immediately. This is equal to oyster soup. COUSIN EVA'S TOMATO SOUP. No. 3. Two quarts of rich stock. Make day before, when cold remove every particle of grease. One quart fresh or best canned tomatoes. Boil with stock thor- oughly, and after straining through a fine sieve ex- cluding seeds and skin, add a medium sized raw potato grated, and after the soup thickens add salt and a dash of cayenne pepper. Twenty minutes before serving. 34 GRADED COOK BOOK. add a handful of macaroni letters or figures; or these can be cooked separately and added. TOMATO SOUP. No. 4. One large beef soup bone, three quarts cold water; boil four hours; cool; skim. An hour before dinner stir in one can tomatoes, one onion, one carrot, one full ear corn, one-half teacup rice. Mash through a colander and serve. TOMATO SOUP. No. 5. Author. Stew a quart can of tomatoes, or twelve large ones, until soft enough to mash through a colander — about ten minutes. After they are strained return them to the stove, stir in a scant half teaspoon of soda ; when it ceases to foam thicken with two even tablespoons of flour creamed with a tablespoon of butter and made smooth with a little of the liquid ; then add one quart of boiling hot milk, salt, boil five minutes and serve. TOMATO SOUP. No. 6. Mrs. E. Morgan. Boil one hour in one quart of water, one pint of peeled tomatoes, then add a teaspoon of salt, one of soda, one quart of milk and a little rolled cracker. TOMATO SOUP. No. 7. Mrs. J. W. Little. One quart of tomatoes, two tablespoons flour, one tablespoon butter, one teaspoon salt, one teaspoon sugar, one pint of hot water ; rub flour, butter and a GRADED COOK BOOk. 35 little of the cold tomato together ; let the rest of the tomato and water come to a boil. Add the flour, but- ter, and seasoning. Boil all together for fifteen min- utes and rub through a sieve. Serve with toasted bread. Butter the bread, cut in small squares, and put in hot oven, buttered side up. TURTLE SOUP. No. i. Author. Cut off the heads the night before and hang up to drain off the blood ; in the morning clean, being care- ful to remove the gall without breaking, separate the parts, scald and take off shells and skin, then cut into small pieces and cover with cold water ; boil slowly bones and meat till tender, then take out the meat and add the bones and liquor to a ?tock made of a shin of veal, one-half teacup of chopped ham, small bunch of parsley, a clove of garlic, salt and pepper to taste. TURTLE SOUP. No. 2. Author. Cut off the head the night before and hang up to drain off the blood. In the morning clean, being care- ful to remove the gall without breaking. Separate the parts, scald and take off the shell and skin, then cut into small pieces and put bones and meat into enough cold water to cook the meat; boil slowly until the meat is tender, then make stock of four quarts of water, four pounds of veal, one-half teacup of chopped ham and the liquor the turtle was cooked in, reserving the meat for the tureen. Boil the stock slowly for three hours, then add one dozen pepper corns, a bunch of ^6 GRADED COOK BOOK. parsley, the juice of a lemon, a clove of garlic and salt to taste ; boil one hour longer, then strain over the pieces of meat. Pour into the tureen a sauce made thus: bring a teacup of Madeira wine to the boiling point, stir in a tablespoon of butter rolled into a table- spoon of flour, and slice in one lemon. VARIETY SOUP. No. i. Author. Melt a tablespoonful of butter and a teaspoonful of sugar in a pan, then add a teacup of chopped mixed vegetables. Allow this to cook until covered with a glaze, but not brown; add to this two quarts of clear stock, and allow all to cook slowly on the back of stove about 30 minutes until the vegetables are done. VARIETY SOUP. No. 2. Glaze as above, adding a teaspoon of chopped parsley, and to the two quarts of stock add a coffee cup of milk. Cook as above until the vegetables are done. Grate and pour over toasted bread, cut into one-half inch cubes or dice. The bread crust must be cut into cubes before toasting. VEAL SOUP. One gallon cold water, one shank of veal, boil slowly two hours ; twelve tomatoes, two onions, two turnips, two carrots, salt and pepper, chop the vegetables, add to the meat and boil one hour longer. Toasted bread may be cut in small pieces and laid in the bottom of the tureen if desired. I GRADED COOK BOOK. 37 VEGETABLE SOUP. Cousin Alice. Put a pint of Lima beans, a half dozen large toma- toes, two teacups of dried corn or corn cut from the cob, a few snap-beans, and two teaspoons of dried okra into five quarts of water, with three slices of lean ham. Boil for two hours and season with salt and pepper. Remove the ham before sending to the table. Thicken with yellow of egg and a little flour. A nice winter soup is made by boiling a few slices of lean ham, with a half pint of dried Lima beans, a few heads of celery cut up, and turnips and potatoes sliced thin. A fourth of a teacupful of dried okra will be a nice addition, and a grated carrot, or half a teacup of stewed tomatoes, will improve the color. If thick- ening is required, add some made of browned flour and water. Two tablespoons of pepper- sauce will improve it. Put it in after it is in the tureen. VERMICELLI OR MACARONI SOUP. Author. Prepare the soup the same as veal stock ; in the meantime break the paste into equal lengths, cover with water and boil till tender, then add in the pro- portion of four ounces of paste to a gallon of soup and two heads of celery. In making vermicelli soup with vermicelli or Italian letters boil them first in a little of the water from the stock and add to the soup after it has been strained. RICH WHITE SOUP. Take a pair of large fat fowls and cut them up. Butter the soup pot and put in the pieces, with two 38 GRADED COOK BOOK. pounds of the lean of veal cut in pieces. Season with one-half teaspoonful of salt, same of cayenne pepper and mace, cover with water and stew slowly for an hour, skimming it well. Then take out the breasts and wings of the fowls and chop the meat fine, leaving the rest stewing. Mix the chopped chicken with the grated crumbs of a quarter of a loaf of stale bread, having soaked the crumbs in a little warm milk. Have ready the yolks of four hard-boiled eggs, one dozen sweet almonds and six bitter ones, blanched and broken small. Mix eggs, almonds, chicken and bread, pound well in a mortar, strain the soup from the meat and fowl and stir this mixture in after it is reduced to two quarts. Boil separately one quart of cream or rich milk, and add it hot to the soup a little at a time, and let simmer a few minutes longer. WHITE SOUP. E. B. M. Break up a shin of veal; soak in four quarts of cold water two hours; boil with it-one onion, a little mace, pepper and salt; simmer five hours; strain ; re- move fat; mix two tablespoonfuls ground rice; boil; add one pint sweet milk. Boil the veal in the same water that you soak it in. WHITE SOUP. Author. Five pounds of chicken, one pound of veal, three quarts of cold water, one quart of sweet cream, one teacup of grated bread, twelve grated almonds, three hard-boiled eggs, one-half teaspoon of cayenne pep- per, one-half teaspoon of ground mace, salt. Put the ¥ GRADED COOK BOOK. 39 chicken, veal, grated bread and cold water in a por- celain kettle (or granite or iron kettle) having rubbed butter over the bottom. Bring gradually to the boil- ing point, add the pepper, salt and mace. Cook slowly until the chicken begins to separate from the bones, then take from the fire, remove all the meat, and strain the broth and skim off the fat ; add to the broth finely chopped whites and mashed yolks of the hard- boiled eggs, the blanched powdered almonds, let all boil ten minutes, then add the cream warm, boil three minutes and serve. There should be two quarts of broth to one of cream. Do not allow the stock to be reduced more than one quart in boiling. FISH. Fresh fish will be firm, with stiff fins and scales bright, with red gills and eyes full. If the fish is flabby and the gills brownish, you may be sure it has been out of the water too long. When fresh fish is cooked it should look white and curdy, not bluish. Fresh fish should be cooked the day it is purchased. Mackerel spoils very soon. Special care should be used in cleansing fish to remove all the blood. If desired, the scales may be scraped off with a knife when the fish is dry, then trim off the head, fins and gills, then open the under side and scrape the back clean. Do not break the gall or the fish will taste bit- ter ; remove the roes or eggs, wash in cold water quickly and dry with a napkin, then lay the eggs inside the fish. The roe is a proof that the fish is in season. Don't allow fish to soak in water, cover with cold water. Crimped fish should be put on in boiling water and set on back of stove where it will simmer gently. To a gallon of water put four tablespoonfuls of salt and a wine glass of vinegar; this will give the fish firmness. To tell when the fish is done, probe with a knife along a bone; the fish will separate easily if done. A fish kettle is almost indispensable; if one is used lift the drainer as soon as the fish is done and lay it across the kettle for a few moments and cover 40 GRADED COOK BOOK. 41 the fish with a napkin. If a common kettle is used, lay the fish in a circle in a plate and run a skewer to hold head and tail together, tie a napkin over it and put into the kettle and cover with cold water. When done, take out by lifting the cloth and slide the fish into another napkin and into a dish, or slide into a dish carefully and garnish with lemon and parsley; serve with Bechemel sauce. Fish having a muddy taste must be soaked awhile in strong salt and water Many persons salt shad and haddock the night before. Salmon should be put on to boil in salt water, when boiling, to retain its color. Fish cooks in a few min- utes, five minutes to fifteen and so on to the pound, according to the thickness. Salt fish must be put to soak in cold water the night before, and some fish is so salt it requires thirty-six hours to freshen, but salt fish, such as cod, may be freshened by pouring in cold water, bringing it gently to a boil, pour off, then pre- pare for the table. Fish may be decorated with boiled shrimps, craw-fish, prawns, or with jelly. When you wish to bone fish, cut on one side of the backbone and run the knife between the flesh and the bone. Fish is much improved after it is prepared for baking by lay- ing it in a pan two hours and basting with a mixt- ure of vinegar, oil, parsley, onion, thyme and bay leaves, say to a half a cup of vinegar mix two table- spoonfuls of oil, a little at a time until mixed well, then one small onion chopped fine, a tablespoonful of chopped parsley, a teaspoonful of thyme and three bay leaves, salt and pepper. In baking fish use very little water, butter, pepper and salt well; writing paper but- tered is used to cover fish to bake. Lay fish in a' wire basket, immerse in hot lard, 42 GRADED COOK BOOK. run skewer in shape of letter ''S." Fish should al- ways be well done. Without fish kettle, lay in circle on a plate. Olive oil is preferable to fat or drippings. Boil large fish; bake medium-sized ones; fry small ones. Sea bass, river bass and rock fish are boiled in weak salt and water over a moderate fire. Serve with celery sauce, or parsley and cream sauce; garnish with hard-boiled eggs. FOR BOILED FISH. To each pound of fish allow atablespoonful of tarra- gon vinegar, half a medium-sized onion and two stalks of parsley. One tablespoonful of salt to a quart of water (cold). BOUILLABAISSE. No. i. Slightly fry in stew-pan some onions, shallots and parsley; then put in the fish and sufficient water to cover; season with pepper and salt, and put in a pinch or two of flour; boil for about ten minutes; pour the rich gravy obtained over slices of bread and serve the fish and the bread and gravy in separate dishes. BOUILLABAISSE. No. 2. Boil about one pound of small fish with a quart of water for rather over one hour, then pour out the whole and press the fish through a colander. When this thick rich gravy or soup is obtained, proceed as in the first recipe, only instead of adding water use the fish gravy. Rock fish, sea bass, sturgeon or lobster, makes a really good bouillabaisse; crabs may also be added. GRADED COOK BOOK. 43 CAT FISH. Author. Clean and boil in weak salt and water, with a clove of garlic if liked or a little parsley, if boiled for pie use only parsley. When done lay in a pan with paste and bake with a top crust. If to fry, dip in beaten egg and corn meal. BOILED SALT COD. Author. Soak in cold water over night, lay in kettle and cover with cold water; when it reaches the boiling point, skim. After boiling three minutes draw to the back of stove, keep well covered ten minutes, drain and serve at once with Bechemel sauce. BOILED FRESH COD. Prepare according to directions for fish; put on a steamer and into a fish kettle, or fit it in a bag to fit the piece of cod, lay in a kettle of water (three quarts), bring to a boil and simmer gently till done. Three tablespoonfuls of salt, an ounce of vinegar and a little horseradish boiled with it improves the flavor. Serve with egg sauce, or lemon sliced and parsley. BROILED COD. Prepare and cut into pieces three inches square, flour well and broil with the inside toward the fire; turn when it begins to brown; when done lay on a platter, add butter, pepper, salt and a little catsup. CREAM CODFISH. Author. One and one-half cups of codfish picked fine. Turn on boiling water. Let it scald, then drain. Add one 44 GRADED COOK BOOK. quart rich milk, two tablespoonfuls flour, made smooth with some of the above milk and stirred into the hot milk; cook until thick like cream. Just before taking] from the fire add butter the size of an egg. CODFISH BALLS WITH ONE EGG. Author. One pint of potatoes peeled, one scant pint fish picked fine. Boil together. When done, drain off water and beat together well; add butter the size of an egg, a little pepper, and one egg, well beaten. Drop in hot lard and cook same as fried cakes. CODFISH BALLS. Cousin Mary. (East Troy.) One cup of raw fish, one pint of potatoes, one tea- spoonful of butter, one egg well beaten, one-fourth tea- spoonful of pepper. Wash the fish, pick up in half-inch pieces, cut potatoes in quarters, put both in kettle together; cover with boiling water. Boil twenty-five minutes; drain and mash. Beat till very light. Butter and salt. When slightly cooled add the egg. Fry in hot lard one minute. BAKED SALT CODFISH WITH TWO EGGS. Author. One coffee cup of mashed potatoes, one of cream, one teacup of picked codfish, half a teacup of butter, two eggs, and half a teaspoonful of pepper. Mix pota- toes, cream, fish and butter and the well-beaten yolks of the eggs; lastly mix lightly through the beaten whites; bake about twenty minutes. GRADED COOK BOOK. 45 CODFISH OMELETTE WITH TWO EGGS. Author. Half a pound codfish, picked fine, three large pota- toes. Boil these together. Then add one dessert spoon- ful butter, two tablespoonfuls rich milk or cream, one egg, beaten separately. Bake ten minutes. Take from oven, pour over it one egg beaten separately and mixed with a teaspoonful of cream. Set back in oven about five minutes. CODFISH SOUFFLE WITH FOUR EGGS. Author. Soak one coffee cup picked codfish in cold water five minutes, then drain off and wash well twice in hot water; drain off and put the fish in a skillet with one pint of sweet milk; bring to a boil; thicken to the consistency of cream with a teaspoonful of flour dis- solved in a little cold water; then stir in the beaten yolks of four eggs and a tablespoonful of butter. This preparation makes a solid meal — enough for eight persons. CODFISH CROQUETTES. Mrs. E. Morgan. Pick fine one pint of raw fish, cut up in half- inch pieces two pints of raw potatoes^ put them both together into one quart of water and boil until the po- tatoes are done; then drain thoroughly in a colander; put in a piece of butter the size of a butternut, mash it all together with a potato masher and fry in hot lard like crullers. CUSK A LA CREME, FIVE EGGS. Author. Put a fish after cleaning into cold salt and water, heat 46 GRADED COOK BOOK. slowly, and let it simmer till done. Then take out and remove the bones, lay on a fish dish and make a sauce as follows: put a pint of cream and a pint of milk in a saucepan; mix two tablespoonfuls of flour with a half teacup of butter and stir into the milk smoothly just before the milk reaches the boiling point. Then add five sprigs of parsley, one-half of a grated nutmeg, salt, pepper and the juice of one lemon; strain the sauce through a sieve and pour over the fish; then beat in the whites of five eggs and spread over the whole. Put in oven to brown lightly. Season the whites with a little salt and the juice of a lemon. Rich milk may be used instead of cream. FISH A LA CREME. Author. Boil three pounds of fish in salted water, when done and cold remove skin and bones and flake it. Put over the fire one quart of milk; when heated, stir into it two tablespoonfuls of flour rolled in two tablespoon- fuls of butter; when it is mixed smoothly add a small onion chopped fine, three sprigs of parsley, one bay leaf, a little thyme and a little grated nutmeg, salt and pepper. Cook till like cream, rather thick, remove and pass through a sieve, then put a layer of the flaked fish, a layer of dressing, until all is used; sprinkle cracker crumbs over the top and bake. Some of the above seasonings may be omitted if not desired. FISH AU GRATIN. Author. Remove the skin and bone of a two-pound fish, slice and lay in a pan, spread with half a teacup of butter, a tablespoonful of chopped onion and five sprigs of GRADED COOK BOOK. 47 parsley. Pour into the pan half a cup of white wine ; salt and pepper the fish, slice four mushrooms and put over it ; pour over half a teacup of anchovy sauce ; sprinkle a little rolled cracker over the fish, and bake. If the flavor of anchovy is not liked it may be omitted, and a sauce like the following prepared while it is baking to pour over the fish a few minutes before tak- ing it from the oven: Brown lightly a teaspoonful of flour in two tablespoonfuls of butter, then add a half teacup of broth and some of the fish gravy; cook a few minutes, then pour over the fish. FISH AU GRATIN. Mrs. M. Put one tablespoonful of finely chopped onion, with one glass of wine, into a baking dish. Season some slices of fish with pepper and salt ; lay them in also ; then sprinkle chopped parsley (and if convenient, chopped mushrooms) over them, and pour over all one-half pint (or even less) of anchovy sauce, over which sprinkle bread crumbs. Place in the oven until cooked, — the time will of course vary according to the thickness of the slices. Serve in the same dish. FISH BALLS WITH TWO EGGS. Mrs. S. One pint cooked fish, one pint and a half boiled potatoes, one tablespoonful (heaping) butter, two eggs, salt and pepper. Then make into balls and fry. CODFISH BALLS. The same proportion as above, but the fish and potatoes must be cooked together, and then the other ingredients added. 48 GRADED COOK BOOK. FISH BALLS WITH TWO EGGS. One pint fish, picked fine, one pint and a half raw potatoes. Put together and boil until done, then drain off the water and beat well together. Add butter the size of an egg, two well-beaten eggs. Mix thoroughly. Drop from spoon into kettle of hot lard. FISH CHOWDER. Author. Fry one-half pound of sliced pork in a kettle; when done take out the pork, and lay in the bottom of the kettle with the fat, one large onion chopped fine, a layer of fresh white fish or cod, then a layer of thin sliced Irish potatoes; pour over all a pint of water, stew thirty minutes, then add a pint of sweet milk thickened with two tablespoonfuls of flour, pepper to taste. Boil up and serve. FISH CROQUETTES WITH THREE EGGS. Author. One pint cooked fresh fish, one tablespoonful cream, one tablespoonful melted butter, one teaspoonful chopped onion, two eggs, salt and pepper. Separate the fish from the bones, chop fine, add the other ingre- dients, roll into balls, dip into beaten egg and cracker crumbs, and fry in leaf lard and butter, or dip in cracker dust, egg and cracker dust again, and fry in kettle of hot lard. Serve with cream gravy. FISH PUDDING WITH SIX EGGS. ^ Selma (Author's Cook). Lay a white fish weighing two pounds in cold water for one hour, then pick carefully the meat from the bones. To this add one-fourth pound of butter, lay GRADED COOK BOOK. 49 in a porcelain kettle, beat the whole with a potato masher until the flakes look white and smooth. Then stir in a tablespoonful of flour, one-half tablespoonful salt, six eggs, beaten separately and together. Beat all together, and fill a tin basin, and set the basin inside a steamer. Cover tightly and boil two hours. Turn out on a platter, bottom side up, which will give it form. Serve with caper sauce. Have on the table both Worcestershire and caper sauces. Some like the addition of Worcestershire sauce. FRIED FISH. Author. Prepare fish and roll in flour, or dip in egg and then into rolled cracker ; place in a wire basket if you have one, and immerse in smoking hot lard and fry till a nice brown ; serve with parsley. ESCALLOPED FISH WITH ONE EGG. Author. Dip an uncooked fish in boiling water, take out in- stantly so as not to lose the juice; bone and skin the fish. Rub a clove of garlic over a baking dish, or put in a layer of finely chopped onion, and a few bits of butter, then the fish, which you have sprinkled with salt and pepper. Make a sauce of one teacup of boil- ing water thickened with a luniip of butter size of a hickory nut, rolled into a teaspoonful of flour, and add the juice of one lemon. Pour this sauce over the fish and cover with a beaten egg and sprinkle over with cracker crumbs. Bake and serve in the same dish. 5© GRADED COOK BOOK. HADDOCK WITH ONE EGG. Author. Prepare and cut into square pieces, or steaks, put into the oven and let it remain until the skin begins to rise, then take out and dip into beaten yolk of an egg, then bread crumbs ; place on a buttered gridiron over clear coals. When done serve with drawn butter sauce. BAKED HADDOCK WITH ONE EGG. Author. Prepare the same as cod. Make a dressing of one coffee cup of bread crumbs, one-half cup butter, one tablespoonful of savory herbs, the rind of half a lemon grated, salt and pepper to taste, and the yolk of one egg; mix and fill; brush over the outside with the white of an egg, strew bread crumbs over this and bake. Can be baked in long pan, or curl the tail in its mouth and bake in round pan. Serve with anchovy, Bechemel, or caper sauce. FINNAN HADDOCK. This fish should be soaked, dried, and boiled with the addition of bits of butter, then it is ready for the table. HALIBUT A LA CREME. Contributed. Cut two onions in one-half pint of water, and add a little mace and parsley. When boiled, add one quart of milk or cream, one tablespoonful of butter, two tablespoonfuls of flour, and strain all through a sieve. Take four pounds of well boiled halibut or other fish; salted while boiling; flake it, butter a good-sized GRADED COOK BOOK. 51 baking dish, and put first a layer of fish, then some of the dressing, and so on alternately, until the dish is full. Put grated bread crumbs on the top, and bake it one hour. BAKED HALIBUT. Author. Soak for one hour in cold salt and water about five pounds of fish, then lay in a dripping pan with very little water, and more butter or all butter according to taste. Allow ten minutes to the pound. Serve with a sauce made as follows: To a coffee cup of boil- ing water mix a tablespoonful of butter rubbed into two tablespoonfuls of browned flour, and a tablespoon- ful of walnut catsup, and the juice of one lemon. Pour into a sauce boat after it is cooked. Note. — Perch, bass, carp, flounder, pike, pickerel, blue and black fish and white are cooked alike. BOILED HALIBUT. Author. Soak in cold salt and water an hour about four or five pounds for a private family, lay in a kettle with weak salt and water, heat gradually, and after it be- gins to boil allow ten minutes to the pound. When done drain and serve with egg sauce or parsley sauce. Pour sauce from sauce boat. HERRINGS. Author. Fresh, salt smoked or red herrings. Fresh herrings are prepared like any fresh fish; salt herring must be soaked in cold or tepid water until freshened, tepid is 52 GRADED COOK BOOK. best, and prepared like mackerel; red herring must be skinned, split, cleaned, and the backbone removed and cooked by general rules for fish. Serve with vinaigrette with mustard to taste. BROILED FRESH MACKEREL. Author. Clean, wash quickly, and dry with a linen cloth, rub salt inside and out, lay on a double gridiron which has been well greased, broil over fresh coals, turning often, butter and send to table. Mackerel loses its flavor in a short time after leaving the water, and spoils sooner than any other fish. BROILED SALT MACKEREL. Author. Soak over night in cold water, and if too salt in the morning change for more cold water until ready to broil; wipe dry, and lay on a double gridiron which has been greased. Broil over clear coals. I suggest double gridiron because the fish can be turned with- out breaking. FRIED PERCH. Author. Scale and clean these as any pan fish, dip in beaten egg, then cracker dust, and fry in boiling lard. BAKED PICKEREL. Author. Pickerel may be baked and served with the same sauce as salmon trout. FRIED TROUT AND PICKEREL. Author. Clean and dry carefully, roll lightly in flour, fry to GRADED COOK BOOK. 53 a light brown in butter and lard mixed. Put them in when the butter and lard become boiling hot. Do not fry to a crisp brown, as it takes away the delicate flavor. Serve at once. BOILED SALMON. Author. Boil salmon in salted, boiling water ; the fish re- tains its color when cooked in this way. Serve with melted butter and juice of a lemon. Garnish with sprigs of parsley. Note. — Cucumber salad and peas are good with boiled salmon. BAKED SALMON, TROUT OR PICKEREL. Author. May be prepared the same as shad. The sauce for salmon may be varied by making a drawn butter sauce, and adding instead of cream, port wine or lemon juice to taste, and Worcestershire sauce. BAKED SALMON TROUT. Author. Clean carefully, wash, wipe dry, and lay in a pan with butter and water, or butter to taste. Have ready a sauce, made of a cup of cream thickened with a tea- spoonful of cornstarch dissolved in very little milk, a tablespoonful of butter, and a tablespoonful of chop- ped parsley. Pour over the fish after it is laid in the hot dish and serve at once. BROILED SMOKED SALMON. Wash the smoked salmon in cold water, lay in a skillet and cover with cold water, gradually heat and 54 GRADED COOK BOOK. allow to simmer five minutes ; this will free it from the salt and rank taste ; then remove, wipe dry and broil over clear coals on a buttered gridiron. After you have buttered the fish, add drops of lemon juice, and garnish with parsley. ^ BOILED SALMON TROUT. Author. Clean and wash carefully, lay in a fish kettle, or if you have none fold in a thin cloth just enough to fit the shape, and put into a kettle with cold salt and water, heat gradually, boil until done and serve with sauce the same as for baked salmon trout. ^ DEVILLED SALMON. Mrs. F. B. Jones, Washington, D. C. One can salmon picked fine, one small cup bread crumbs; sauce, one pint milk, when boiling hot stir in one-half tablespoonful dissolved flour, one teaspoonful butter. When thick take from fire, add a small one- half cup Worcestershire sauce, juice of lemon. Pepper and salt salmon, add sauce ; put bread crumbs on top. A little cream to moisten crumbs will make it take a better brown. Bake quickly, and serve hot. Bake in little dishes if you have them, one for each person ; if not, in square tin, and dip out with care. If used as croquettes, save half the sauce to heat and serve with them. KIPPERED SALMON. Author. This fish should be wrapped in buttered paper, and broiled on a greased gridiron. GRADED COOK BOOK. 55 SHAD. Author. Clean, wash and dry with a napkin, sew up in a cheese cloth bag, boil in salted water, serve with drawn butter sauce with lemon sliced in. Garnish with hard-boiled eggs sliced, and sprigs of parsley. SALT SHAD. Author. Must be soaked over night in cold water, or the water changed often if the fish is required the same day. Put on the fire in cold water, bring to a boil, change for boiling water, cook till tender. Garnish as above and serve with a sauce. Boil a teaspoonful chop- ped parsley in a teacup of cream five minutes, then beat in the mixture the yolk of an egg, boil three min- utes longer, salt and pepper and serve. When the egg is added the cream must be drawn to the back of the stove ; mix and bring forward to thicken, stirring all the time. BROILED SHAD. Author. Wash, split, and dry with a cloth and lay upon a gridiron which has been greased. Broil over clear coals fifteen minutes. Butter generously, and serve with lemon and parsley. BAKED SHAD OR WHITEFISH. Author. For a medium-size fish make a filling of half pint of old bread crumbs, one tablespoonful of butter, must- ard spoon of salt and pepper each, one egg if desired. 56 GRADED COOK BOOK. and an even tablespoonful of parsley. Work butter and crumbs together, add seasoning and egg and bind. If egg is not used, a little cold water will be required to mix, but very little, however. Fill the fish, tie a string firmly about it, and bake about one hour. If preferred, pork chopped fine may be used instead of butter Flour and butter put on the fish will brown it well. Serve with sauce Tartare, tomato or anchovy sauce. TO BAKE A SHAD, OR WHITEFISH. Prepare a stuffing of bread crumbs, salt, pepper, butter, and a little parsley, mix it up with the beaten yolks of two or three eggs, according to the quantity of stuffing required ; fill the fish with it, and tie a string firmly about it. Pour over it a little water and some butter, and bake as you would a fowl. A shad will re- quire from an hour to an hour and a quarter to bake. Whitefish not quite as long. Rockfish is baked in the same way, but requires a longer time to cook. TO BOIL SALT SHAD OR MACKEREL. Dixie Cook Book. If very salt, the fish must be soaked twelve hours in plenty of cold water. Or if the water is changed, a shorter time will be required. Put it into a skillet or frying-pan, with cold water enough to cover it, and let it boil fifteen minutes. Then change the water for fresh hot water, and after boiling in this for fifteen minutes longer, take it up and serve with drawn but- ter, and garnish with parsley. Another nice way to dress salt fish, is to boil together for ten minutes a tea- cup of cream, some cut parsley, and a little butter and GRADED COOK BOOK. 57 pepper, and if the cream is not very thick, a beaten yolk of an egg, and pour it over the fish when it is ready to send to the table. FRIED SMELTS. Author. Get them as fresh as possible, wash very little, dry carefully, dip in beaten egg and cracker dust and fry in hot lard to a delicate brown ; or roll in flour and fry in a little lard and butter. Arrange them side by side and garnish with slices of lemon and sprigs of parsley. It improves smelts to lay them in milk a few minutes. BAKED WHITEFISH. Prepare as above, make a filling as follows : Grated bread crumbs, salt, pepper, and melted butter to taste; parsley chopped fine if desired. Sew up, dredge flour over it, lay in a dripping pan with a piece of butter the size of an egg, and bake about three-quarters of an hour, basting now and then ; take from the oven when done, cut the threads and serve. Shad may be served in the same way, but it takes a little longer to bake. BOILED WHITEFISH FRITTERS. Author. One cup flaked fish, one-half cup grated bread, one- half cup mashed potatoes, one-half cup cream, two eggs, add pepper and salt, mix ingredients, make into balls, dip into the beaten whites of the two eggs, then into the cracker crumbs. Fry in a saucepan of hot lard. 58 GRADED COOK BOOK. TO BROIL WHITEFISH. Scale, wash and split down the back ; lay on a broiler on hot coals ; turn often to keep juices in ; cook well ; lay on hot platter and season with salt, pepper and butter ; serve with slices of lemon. TO FRY FISH. Scale, split down the back, wash, dry, season with salt and pepper, dust with flour and fry with a slice or two of salt pork in pork drippings. TO FRY WHITEFISH. Prepare as above, cut in squares, dip in beaten egg and cracker dust, and fry in hot lard. ESCALLOPED WHITEFISH WITH ONE EGG. One pint of flaked white fish, one-half cup of rolled crackers, one tablespoonful of chopped parsley, one tablespoonful of butter, one teaspoonful of flour, one egg, pepper and salt. STEAMED WHITEFISH. Three pounds fish, one-fourth pound salt pork, two slices of bread one-eighth inch thick, season with but- ter, pepper and salt. Chop the bread and pork very fine and stuff the fish ; sew up, put the fish in a cloth, lay in steamer, and steam three-quarters of an hour ; garnish with parsley. Lake trout may be cooked in the same way. Dressing. — One cup of boiling water, one table- spoonful of butter thickened with an even tablespoon- GRADED COOK BOOK. 59 ful of flour dissolved in a little milk, and one table- spoonful of cream. Boil two eggs hard and slice into the gravy boat. SUGGESTION. »Whitefish baked is very nice with the addition of a little salt pork, chopped very fine and added to the filling. SHELL FISH, Oysters when stale are white and not firm and gray- ish, and will adhere to the fork when passed through them. TO FATTEN OYSTERS. Author. ,Wash them well, sprinkle over them salt and corn meal, cover with cold water, laying the concave side down, change the water every twenty-four hours, and sprinkle each time with the meal and salt. Keep the tub in a cool place covered with an old blanket. RAW OYSTERS. Scoop out of a cake of ice a cavity large enough to hold the oysters, garnish with slices of lemon, and serve at once. OYSTER STEW. Prof. Blot. Put one quart of oysters with their liquor in a sauce- 6o GRADED COOK BOOK. pan, with one pint of cold water, and set it on a good fire. Take from the fire at the first boil, and skim. Take the oysters from the pan with a skimmer, and put them in the soup dish. By keeping the soup dish in a warm but not hot place the oysters will not harden. Add to the juice in the saucepan a gill of white wine; give one boil and take from the fire. Mix two ounces of butter with two tablespoonfuls of flour in a bowl; turn the juice and wine into the bowl also, and mix the whole well; put the mixture back into the saucepan, and set it on the fire, adding about half a dozen mushrooms, two or three stalks of parsley, and pepper to taste. Boil two minutes, turn over the oysters through a strainer, and serve. The mushrooms may also be turned into the soup dish. DRY OYSTER STEW. Author. To the liquor from one quart of select oysters add one teacup of boiling water. Bring to a boil and skim, then add two heaping tablespoonfuls of butter, and the oysters. When the oysters curl, take them out and add to the liquor two tablespoonfuls of cracker dust, not the crumbs. Pour over the oysters and serve. OYSTER SOUP. No. i. Author. Drain the liquor from one quart of oysters, add this to one quart of milk. When this reaches the boiling point add one tablespoonful of butter, when melted put in the oysters; leave only until they curl, when add one-half teacup of cream, and one-half teacup rolled crackers. Season with salt and pepper. Do not add any water, and use only select oysters. GRADED COOK BOOK. 6l OYSTER SOUP. No. 2. Author. One quart oysters, three quarts of water, one pint cream, six soda crackers, pepper, salt and one teacup of butter. Strain liquor from oysters and add it to the water, when it boils add butter, salt, pepper and oysters. When the oysters curl remove them to the tureen and add to the soup the cream and rolled crackers. Let boil up and pour into the tureen. OYSTER SOUP. No. 3. Strain the liquor from two quarts of oysters, add to it an equal quantity of water. Put it on to boil, and skim it, then throw in a little white pepper, a head of celery cut in small pieces, and a third of a pound of butter, with two teaspoonfuls of flour rubbed in it. Boil it five minutes longer, and put in the oysters and a pint of cream, and after one more boil pour into the tureen, in which have some toasted bread cut in small pieces, and a little finely cut parsley. FRIED OYSTERS. No. i. Cousin Eva. Procure large plump oysters, selects, spread them between two pieces of linen, and leave them till the moisture is absorbed. Beat an egg, adding pepper and salt. Dip the oysters in the egg, then roll in fine cracker crumbs until they are well covered. Fry in part lard and butter. Place napkins in platter in which oysters are to be served. Garnish with slices of lemon and parsley. 62 GRADED COOK BOOK. FRIED OYSTERS. No. 2. Author. Select large, fine oysters. Drain off the juice. Sea- son with pepper and salt; dip in fine cracker crumbs, then in well-beaten egg, and again in the crumbs. Drop in boiling lard and fry the same as doughnuts. They brown much better if a little beef suet is added to the lard. Lift with a skimmer. FRIED OYSTERS. No. 3. Author. Drain or scrape the oysters. Dip in egg and fine rolled cracker crumbs. Season with salt and pepper. Brown lightly a tablespoonful of butter, put in a layer of oysters ; turn as they brown ; take out, and put in more butter and fry another layer, and so on. ESCALLOPED OYSTERS. No. i. Fill a buttered dish with alternate layers of oysters and grated bread-crumbs, pepper, butter, and salt, (a piece of mace to each layer is an addition), have a thick layer of crumbs on top. Place in a moderately heated oven, and bake fully an hour. When it com- mences to brown on top, place a paper over it, and allow to bake thoroughly through, then remove the paper and brown to a rich color on top. No oyster liquor need be put in, as there will be enough when they are cooked. ESCALLOPED OYSTERS. No. 2. Contributed. For a five-quart pan, take two quarts of oysters and one pound of small butter crackers, rolled fine. GRADED COOK BOOK. 6^ Put a thick layer of cracker in the bottom of the pan. Take the oysters upon a fork and cover them with rolled cracker, then cut a piece of butter half the size of an egg into small bits, and place them around upon the oysters, sprinkling a little salt (not more than quarter of a teaspoonful), with a little pepper, over all. Repeat this until all the oysters and crackers are used, putting a layer of cracker upon the top. Pour upon the whole cream or milk, until you can just see it around the edge of the pan. Bake in a slow oven for one hour and a half, or two hours. When thor- oughly heated, put a little more butter upon the top, to make them brown nicely. ESCALLOPED OYSTERS. No. 3. Author. Crush and roll several handfuls of crackers ; put a layer in the bottom of a buttered dish. Wet this with a mixture of the oyster juice and milk ; next a layer of oysters ; sprinkle with pepper and salt, and lay small bits of butter upon them ; then another layer of moistened crumbs, and so on until the dish is full. Let the top layer be of crumbs, and thicker than the rest ; beat an egg into the milk you pour over them ; put pieces of butter on top ; cover the dish ; bake half an hour. ESCALLOPED OYSTERS IN THE SHELL. No. 4. Cousin Eva. Cleanse the shells thoroughly. Open the oysters, remove upper half of shell, drain off a portion of the liquor ; sprinkle thickly with cracker dust ; add small piece of butter, a little pepper and salt. Put oysters in dripping pan, and bake them a light brown. Serve with slices of lemon. 64 GRADED COOK BOOK. OYSTER PANCAKES WITH TWO EGGS. Mrs. S. Mix together equal measures of oyster juice and milk. To a pint of this mixture, put a pint of wheat flour, a few oysters, two eggs, and a little salt. Fry till nicely browned. PANNED OYSTERS. Author. Lay the oysters separately on a linen cloth for a few minutes, then separately on a hot skillet ; as soon as they curl remove from the fire, season with salt, pep- per and butter, and lay on slices of buttered toast ; pour over them the liquor which oozes from them in cooking. (I rub a linen cloth moistened with butter over the skillet to prevent sticking, and I keep an old tablecloth to absorb the moisture from the oysters.) PANNED OYSTERS. Mrs. H., Omaha. Drain your oysters perfectly dry in a colander, then put into a frying pan a half teacup of butter. When hot throw in your oysters, and salt and pepper them ; toss them about in the pan, and serve hot ; add a little mace. Do not use the liquor at all, as there will be plenty from the heating. OYSTER PATTIES WITH TWO EGGS. Author. Bake rich puff paste in small patty pans and set aside to cool. Put over the fire, one coffee cup of oys- ter liquor with a blade of mace and five cloves ; when boiled enough to flavor, throw in the oysters and boil till they curl. Take out the oysters, and mix with this GRADED COOK BOOK. 65 liquor the mashed yolk of two hard-boiled eggs, one teaspoonful butter, pepper, and salt to taste. Pour this over the oysters, and fill the patties — two or three oys- ters to each patty. The liquor should be of the con- sistency of cream. Garnish with rings made of the whites of the eggs. These patties may be made with a double crust or like a turnover. ESCALLOPED OYSTER PIE. Author. Roll crackers very fine, salt and mix with butter as you would for pie-crust, then roll out, put a layer of crust and a layer of oysters, pepper, salt, and small pieces of butter, so on, until all is used ; when it be- gins to bake put over the top a little more butter to brown the pie. OYSTER PIE WITH TWO EGGS. Author. Drain off the liquor from a quart of oysters ; put on to boil with a tablespoonful of butter, teaspoonful of salt, and a little pepper. Mix one even tablespoonful of flour with a teacup of cream and stir into the oyster liquor ; allow to thicken like cream, then stir in the beaten yolks of two eggs, throw in the oysters last, and let cook three minutes. Cover a buttered dish with a paste, support the lid of paste with a cup made of paper, bake ; then remove the cover, take out the cup, fill dish with oysters and gravy, and set in the oven a few moments, until they curl. Remove from the oven, and put on the cover and serve. OYSTER PIE Author. Line a deep dish with a rich paste ; fill with oysters 66 GRADED COOK BOOK. and pour over a sauce made as follows : One pint of oyster liquor brought to the boil, and skimmed ; thicken with one tablespoonful of flour dissolved in a little cold milk ; add one-half teacup cream, pepper and salt to taste, and pour over the oysters. Cover with crust, and bake about twenty minutes in a quick oven. OYSTER CHICKEN PIE. Author. Cut up a chicken and stew in as little boiling water as possible. When done take out the chicken, and thicken the liquor with a tablespoonful of flour dissolved in a little cold milk ; add to this a pint of oyster liquor. When about as thick as cream, pour over the chicken, and bake in a dish lined with pie paste. Add a tablespoonful of butter, pepper and salt before baking. Ten minutes before the pie is doye lift up the crust and add the oysters and one-half teacup of cream. OYSTER BISQUE WITH ONE EGG. Author. One can select oysters, one teacup cream, butter size of a hickory nut, one egg, well beaten, two soda crackers, rolled very fine. Put the oysters on in their own liquor, let them boil up once ; take out the oysters and skim the liquor. To this liquor add the butter then the egg, a little salt, pepper and a blade of mace, then the cracker dust, lastly the oysters, which have been minced. Serve hot; nice for lunches. TO ROAST OYSTERS. Author. Wash and dry shell oysters. Put in a very hot oven or on a gridiron, always having the upper shell down, GRADED COOK BOOK. 67 SO as to retain the juices. When the shells open lay on a hot platter and serve with melted butter, cayenne pepper and salt. BROILED OYSTERS. No. i. Author. Drain the oysters well and dry them with a napkin. Have ready a hot skillet, lay in a few oysters at a time, so they will not touch each other. Take them up as soon as they curl at each end. Serve on buttered toast. BROILED OYSTERS. No. 2. Author. Lay oysters on an old linen tablecloth or napkin to drain ; roll in fine cracker crumbs and place on the broiler ; cook till they puff up, then serve on buttered toast. Season with pepper and salt. STEAMED OYSTERS. Author. Lay the oysters on a napkin in a steamer and cover until they puff up. Serve on buttered toast with drawn butter sauce. PICKLED OYSTERS. No. i. Author. One quart of oysters, one pint of vinegar, one even tablespoonful whole pepper, one teaspoonful whole all- spice, two blades of mace. Drain the liquor from the oysters ; add to it one-half cup boiling water, and an even teaspoonful- salt. When this boils throw in the 68 GRADED COOK BOOK. oysters and let them remain until they curl. In the meantime boil the vinegar and spice, which pour over the oysters after they have been scalded. These will keep several days. PICKLED OYSTERS. No. 2. Author. One pint of oysters, three tablespoonf uls vinegar, one- half teaspoon each allspice and mace. Boil vinegar and spice five minutes ; throw in oysters and let them cook about a minute. When done skim out spice, unless you wish the flavor pronounced. SCRAMBLED OYSTERS. Mrs. M. Put your oysters in a colander, and allow all the liquor to run through. Into this liquor put a lump of butter about as large as a walnut, some pepper and salt. Put it on the stove and let it get thoroughly hot, then put your oysters into it. Have ready some bread nicely toasted, place it on a flat dish, and when the oysters are thoroughly cooked pour them over the toast. OYSTER FRICASSEE WITH ONE EGG. Author. One quart oysters, drained as dry as possible. Put a piece of butter the size of an egg into a hot spider, and let it get quite brown; then put in the oysters, and as soon as they commence to cook add as much more butter which has been well mixed with a tablespoonful of flour. Let it cook a moment, and add one egg^ beaten with a tablespoonful of cream. Let this cook a moment and pour over toasted bread. GRADED COOK BOOK. 69 OYSTER FRICASSEE. No. 2. Author. Split open nine soda crackers (the large square ones), lay them in a hot oven for a few minutes, then lay them on a platter and pour over them oyster sauce made of one coffee cup of cream, one tablespoonful of butter, one tablespoonful of flour and a pint of oysters pepper and salt. Mix the flour with a little milk and thicken the cream when it reaches the boiling point, add butter, pepper and salt, then pour in the oysters, and leave them until they curl at the ends, steam and pour over the crackers. OYSTER FRITTERS WITH ONE EGG. Aunt M. One pint of oysters, one egg, whipped light, pepper and salt, half a cup of milk, flour, cut up oysters and mix in. OYSTER FRITTERS WITH TWO EGGS. Author. One cup flour, two eggs, one tablespoonful olive oil, salt and pepper to taste, enough oyster liquor and milk to make a thin batter, and add oysters. Fry in kettle of hot lard, same as fried cakes. Serve with lemon. OYSTER GUMBO. Cousin Julia, Mobile. Cut up a chicken, sprinkle with flour and lay in the vessel in which the gumbo is to be made. When nearly done chop an onion and fry with it ; pour over this three quarts of boiling water and let it boil until the flesh drops off; now pour on the liquor of the oysters, salt and pepper to taste, two tablespoonfuls 70 GRADED COOK BOOK. of tomato sauce; let it boil a short time, and then add fifty select oysters or one hundred small oysters ; let boil only five minutes. When taken from the fire put in two tablespoonfuls of file. CREAMED OYSTERS. Author. One quart of oysters, one coffee cup of cream, one tablespoonful of butter, salt and pepper. Put the liquor, cream and butter in a saucepan, bring to the boiling point and add the oysters, which cook till they curl ; season with salt and pepper, and serve on toast. OYSTER MACARONI WITH ONE EGG. E. B. M. Boil macaroni ; put in a dish alternate layers of macaroni and oysters ; season with butter, pepper and salt. Spread over the top grated bread with beaten egg. Bake. SPICED OYSTERS. * Mrs. J. Fulton. Pick over and wash the oysters, strain the liqut)r, and pour it over the oysters again. Then put over the fire with cloves, mace and pepper, and let them come to a boil, then skim them. When quite cool, add enough vinegar to suit your taste, and slice a lemon into it. CLAMS. CLAM CHOWDER. No. i. Author. Slice one-fourth pound salt pork and fry to a crisp brown, then chop it fine ; slice two onions and fry brown in the pork fat ; next slice three good-sized potatoes thin, and split five crackers and dip in milk. Now put a layer of chopped pork, a layer of clams, a layer of chopped onions (browned), a layer of the soaked cracker, then the sliced potatoes. Put a little butter, pepper and salt over each layer, so on, until the kettle is full, cover with three quarts of cold water and boil three-quarters of an hour. Drain off the liquor from the chowder, and put chowder in a tureen. Thicken the liquor with a little flotir dissolved in cold water ; add a glass of white wine and a tablespoonful of cat- sup and pour over the chowder. CLAM CHOWDER. No. 2. Author. Wash the clams and place them in a stew-pan filled with boiling water, put the cover on firmly and let them stand ten minutes ; then remove the clams, cut off the black heads, flour them, and season with pep- per and salt, two blades of mace and half a nutmeg grated. Put two quarts of the liquor into a sauce-pan. Mix two tablespoonfuls of flour with a lump of butter size of an egg and stir into the liquor, put in the clams and let them boil fifteen minutes ; remove from the stove and stir in half a pint of cream. 71 72 GRADED COOK BOOK. CLAM CHOWDER. No. 3. Author. Cover the bottom of a kettle with thin slices of salt pork, then a layer of thin sliced raw potatoes, then a layer of chopped onions, a layer of tomatoes sliced, a layer of chopped clams and a layer of crackers ; pep- per and salt each layer ; a little thyme or mace or bay leaves may be used to flavor if liked. Cover with cold water, cook till done. If too thick, add water ; if too thin, cook a little longer. BOILED CLAMS WITH TWO EGGS. Author. Scrub the shells clean and put over the fire for a few minutes when the heat will open them ; cut them in halves or three pieces, put them in a pan with salted water, or the water which oozed from them, one-fourth pound of butter to fifty clams ; cook about an hour, then stir in the yolks of two eggs and serve at once. Clams are liked by many raw with vinegar, pepper and salt. CLAM PANCAKES WITH TWO EGGS. Mrs. S. Make a thick batter of flour and milk. Put to each pint of milk two eggs and a few clams. The clams may be put in whole after being first stewed ; or they may be only taken out of the shell and chopped fine. LOBSTERS. LOBSTER. Author. Choose lobsters by weight, not by their size, the heaviest being the best. Lobsters are not so good when full of eggs. Use all of the lobster except the stomach and the blue vein running along its back and tail. Lobsters boiled after they are dead are watery and soft. The male is preferred for boiling, the flesh is firmer, the shell a brighter red ; the female is best for salads on account of its coral. The male lobster has a narrower tail. A lobster put into cold water will be killed as soon as the water gets warm, but most persons throw the lobster in boiling water, although the flesh is firmer when cold water is used. Twenty- five minutes is required to boil a lobster ; when done, separate body from tail, lay in a colander to drain, then proceed. Split the tail lengthwise, do not break the body and large claws; remove the vein found under the shell all along the back, throw away the stomach found near the head. Mix the flesh cut into dice, and inside of the lobster with salt and pepper, oil, mustard and vinegar, and parsley if desired. The lobster shell may be laid in a dish with the claws and feelers stretched out, the flesh laid around it and garnished with sliced hard-boiled eggs and sprigs of parsley. LOBSTER BISQUE. Author. Cut up the lobster from one can and stew twenty 73 74 GRADED COOK BOOK. minutes in three pints of water ; then add cream, one pint, half teacup butter and lastly salt and pepper, and three large soda crackers rolled fine ; serve at once. BOILED LOBSTER. Author. Put sufficient water to cover the lobster and allow an even tablespoonful of salt to each quart of water. When the water boils hard put in the lobster head first, this will kill it instantly. Boil hard twenty min- utes or longer, according to weight, then take out of the water with tongs. Rub butter over it with a linen cloth after wiping off the scum. Take off the large claws and crack at each joint ; lay in a napkin in a long dish, arrange the claws along the side, and garn- ish with sprigs of parsley. Serve with drawn butter and slices of lemon. BROILED LOBSTER. Author. Remove the meat from the shells, mix lightly through it bits of butter and a little pepper, return the meat to the shells and lay the shells on a hot gridiron for about fifteen minutes. Serve in the shells. LOBSTER CROQUETTES. Take the meat and fat of a tender fresh lobster, chop it very fine, add salt, pepper, mace and butter. To three-quarters of a pint of cream boiled, stir in one-quarter of a pound of butter, and three table- spoonfuls of flour. Add this to the lobster ; shape the croquettes, dip them in yolk of egg and rolled cracker, fry in butter to a light brown, serve hot. GRADED COOK BOOK. 75 LOBSTER CROQUETTES. Author. Pour a coffee cup of cream into a sauce-pan with one-half teacup of butter, just before it reaches the boiling point stir in a scant cup of flour dissolved in a little milk; when thickened sufficiently take from the stove and stir in the chopped meat and fat of a fresh lobster which you have seasoned with pepper, salt and a little grated nutmeg ; make into balls, dip in a beaten egg and then into rolled cracker. Fry in hot butter and lard. ESCALLOPED LOBSTER. Chop fine the meat of a boiled lobster, season with salt, pepper, a tablespoonful of Worcestershire sauce, the juice of one lemon, a tablespoonful of butter, one teacup of cream ; let boil up, put into a baking dish, sprinkle cracker crumbs over and bake. LOBSTER FARCI WITH TWO EGGS. To four pounds of lobster use the following: Put one tablespoonful of flour or cornstarch in a sauce-pan ; rub one tablespoonful of butter with it until smooth. Add one pint of milk ; stir until it boils, then add the well-beaten yolks of two eggs, one full tablespoonful of Worcestershire sauce, stir in lobster briskly after it is shredded fine. Fill the shells ; sprinkle thickly with cracker dust ; add a piece of butter soaked in sherry wine. Bake in brisk oven. Chicken, white fish or clams are good prepared in this way. LOBSTER FANCY. Author. Mince the meat and coral of a boiled lobster and heat it through in a sauce made thus: a wineglass of 76 GRADED COOK BOOK. lemon juice, half teacup of butter and a teaspoonful of made mustard, and a pinch of cayenne pepper. Garnish with sliced hard-boiled eggs, and serve at once. LOBSTER PATTIES WITH TWO EGGS. Author. Mince the meat and mash the coral of a boiled lob- ster ; mix with it two hard-boiled eggs grated, two tablespoonfuls of melted butter or salad oil, one-half cup of cream, a little mace, pepper and salt. Bring all to a boil, remove from the fire, cool and fill patty- pans which are ready with baked puff paste. Bake the mixture and serve. STEWED LOBSTER. Mrs. E. B. M. Cut the lobster into small pieces with the green fat and a little of the roe ; put them in a sauce-pan with a little water or white veal stock, a piece of butter braided with flour, a little pepper, salt, and a glass of white wine. Let it stew ten or fifteen minutes. CRABS. Author. Crabs are chosen by weight; if fresh the points of the claws will be stiff, light crabs will be watery. Crabs or any fish are stale when the eyes look dull. Crabs are boiled like lobsters, must be put in the water alive. When crabs or lobsters become bright red they are done. GRADED COOK BOOK. 77 BOILED CRABS. Author. Crabs are boiled in water salted in the same propor- tion as lobsters. Boil about fifteen minutes, when done take out, wipe off and rub the shells over with butter ; take off the small claws, lay them in a dish covered with a napkin. A nice way to dress boiled crabs is to take out the meat, and to each cup of meat mix a wineglass of lemon juice, half a teacup of melted butter, a pinch of cayenne pepper and a little salt ; when well mixed replace in the shells and serve. TO DRESS BOILED CRABS WITH TWO EGGS. Author. Remove the meat and chop into dice ; mix with bread crumbs, hard-boiled eggs, parsley, salt and pep- per, in the proportion of one coffee cup of crab (after it is cut up) to one teacup of bread crumbs, two hard- boiled eggs, a teaspoonful of chopped parsley, salt and pepper. Clean the shells and fill with the mixture. Sprinkle over some bread crumbs and serve with sliced lemon. (Brown in the oven). CRAB PATTIES. Author. Are made as above, and the mixture put into patty tins with a baked puff paste, and put into the oven to brown. CRAB SALAD. Author. Remove the meat from a boiled crab, cut into dice, mix with salt, cayenne pepper, vinegar and a little oil, replace in the shell and garnish with sprigs of parsley. 78 GRADED COOK BOOK. CRAB GUMBO. Cousin Cordelia, Mobile, Ala. Take one dozen large crabs, one cup of butter, and two or three onions ; divide the crabs into quarters ; brown onions in the butter with two tablespoonfuls of flour ; put in the crabs with some chopped ham ; fill the pot with three quarts of cold water. Just before serving put in two tablespoonfuls of file ; do not let it boil after putting in the file ; serve with rice. TO MAKE FILE. Gather sassafras leaves as late as possible in the sea- son before they turn red, dry in the shade and open air ; when dry pound them and sift the powder ; bot- tle it and keep tightly corked. DEVILLED CRAB WITH TWO EGGS. Sister. When the crabs are boiled take out the meat and cut it in small pieces ; clean the shells. To six ounces of crab meat add two ounces of bread crumbs, two hard- boiled eggs chopped, the juice of half a lemon, cayenne pepper and salt. Mix all with cream or cream sauce. Fill the shells with the mixture, smooth tops, sprinkle over with bread crumbs sifted, and brown in a quick oven. DEVILLED CRABS WITH TWO EGGS. Author. One cup of crab meat, one-half teacup of rolled cracker, one-half teacup of butter, the chopped whites and mashed yolks of two hard-boiled eggs, juice of one lemon, one-half teaspoonful of salt, one teaspoon- ful of French mustard, a pinch of cayenne pepper ; when mixed put in scallop shells or patty tins, sprinkle cracker dust over and brown in the oven. GRADED COOK BOOK. 79 SOFT SHELL CRABS. Author. Remove the spongy substance from the sides and the sand bags, wash and wipe, fry in hot lard, half but- ter and half lard. Garnish with lemon and parsley. *Craw-fish or river crabs boiled in salt water are used for decaration. TERRAPIN. BAKED TERRAPIN. Author. Remove the head ; boil with the shell on. When nearly done take off the under shell, remove the meat, and pick to pieces. Have the upper shell well cleaned and fill with the meat after seasoning with butter, rolled cracker, chopped parsley, allspice, cayenne pep- per, a little salt, and white wine. Lay slices of lemon over the top and bake. STEWED TERRAPIN. When parboiled, pick to pieces ; season with salt, cayenne pepper, lemon, hard-boiled egg, white wine or champagne, and boil till done. EELS. EEL SOUP WITH TWO EGGS. Author. Clean, skin and remove the fat from three pounds of eels, fry five minutes in drippings from one-half pound of salt pork, then add two quarts of water, one onion chopped, a head of celery or celery roots, or a few celery seeds, salt and pepper to taste ; boil until tender without breaking (about an hour), then remove eels to tureen. Strain the soup and put over the fire in the same kettle, then thicken it with a beaten egg mixed with one-fourth teacup of flour and a teacup of milk. Pour over the eels and slice in the tureen two hard-boiled eggs ; a tablespoonful of chop- ped parsley, some think, improves the flavor. Serve with toasted bread cut into dice. BAKED OR FRIED EELS. Author. Dip in beaten egg and rolled cracker, lay sprigs of parsley over it, and baste while baking with butter ; use lard and butter to fry them ; need not flavor with herbs, but may garnish with them. BOILED EELS. Author. Skin, clean and remove the head and tail, throw into boiling water in which has been added salt and a little vinegar, boil five minutes and drain. 80 GRADED COOK BOOK. 8l FRIED EELS. No. i. Author. Prepare as above, cut into three-inch lengths, fry in a little butter three minutes ; then put in a porcelain kettle, simmer two hours, add a little parsley, onion, nutmeg, oil, salt and pepper, about one-half teaspoon- ful of chopped parsley, a teaspoonful of chopped onion each to the pound, and only a suspicion of nut- meg : when cooked, roll in cracker crumbs and fry ; serve with sauce piquante. FRIED EELS. No. 2. Prepared as directed, rolled in cracker dust, egg and cracker dust and fry. Serve with tomato sauce. ' ROASTED EELS. The same as above, only wrapped in buttered paper and laid before the fire. Must be turned frequently while roasting. BOILED EELS. Author. Eels prepared as directed above, but boiled twenty minutes ; serve with oyster or maitre d'hotel sauce. SAUCES FOR FISH Caper, egg, cream, anchovy, maitre d'hotel, tomato, Bechemel, vinaigrette or sauce HoUandaise are served with boiled or baked halibut, haddock or cod. SAUCE FOR BOILED FISH WITH ONE EGG. Author, One pint of milk, yolk of one egg, one even tea- spoonful of chopped parsley, one even teaspoonful of flour, a lump of butter size of a walnut. Heat milk and parsley to the boiling point, rub butter and flour together and stir in the milk, let mixture boil up, stir- ring all the time until it begins to thicken, then draw to the back of the stove and stir in the beaten yolk of the egg. Half cream and half milk improves this sauce. ANCHOVY SAUCE. Author. Freshen butter and heat slowly, then add anchovy essence to taste, about a tablespoonful of essence to six tablespoonfuls of butter. CAPER SAUCE WITH ONE EGG. Author. Bring to the boiling point one pint of broth, then stir in butter size of an egg rolled in a tablespoonful of flour, cook two minutes, add yolk of one egg, then add a tablespoonful of chopped capers. Boil up and serve. GRADED COOK BOOK. 83 CREAM SAUCE WITH ONE EGG. Author. Make a pint of drawn butter, add a teacup of cream and one yolk of egg beaten light. DRESSING WITH ONE EGG. Author. One egg, one teaspoonful of mustard, one teaspoon- ful of salt, one-half cup vinegar. SAUCE HOLLANDAISE. Author. Rub two tablespoonfuls of butter with a dessert spoonful flour, stir over the fire until it begins to change color, then add a teacup of broth, a teaspoon- ful of chopped parsley, three mushrooms chopped, a wineglass of sherry ; boil a few minutes, stirring constantly. LOBSTER SAUCE. Author. May be made in the same manner as shrimp sauce. Dry the coral of the lobster, pound and sprinkle over the fish; it makes a nice garnish, MAITRE D'HOTEL SAUCE. Author. Mix well together two tablespoonfuls of butter, not melted, a teaspoonful of chopped parsley and juice of half a lemon, salt to taste. SAUCE PIQUANTE. Author. Fry a small onion chopped, to a light brown in one- half teacup of butter, then add a tablespoonful of flour, stir and cook two minutes, then add a teacup of broth^ a tablespoonful of pickled cucumber chopped, 84 GRADED COOK BOOK. a teaspoonful of chopped parsley, one-half teaspoon- ful mustard (raw), salt and pepper and the juice of half a lemon. Boil up and serve. SHRIMP SAUCE WITH TWO EGGS. Author. One quart of shrimps, one coffee cup of water, two heaping tablespoonfuls of butter, one teaspoonful of flour, one pinch of cayenne pepper, one teaspoonful of lemon juice, two eggs. Remove the shell. Boil the heads in the water twenty-five minutes ; strain this liquor, allow it to simmer, add the butter and flour rolled together, then the pepper ; when it boils, add the shrimps, then the beaten eggs, cook three minutes, serve on toast. SHRIMP SAUCE. No. 2. Author. To a pint of drawn butter sauce, add the juice of half a lemon, a blade of red pepper, and half a pint of chopped boiled shrimps. Cook slowly a few minutes. The shrimps should be boiled in water salted, the water must be poured over them boiling hot. When done the shrimps will look red. Remove shells and heads, and do not chop too fine. TOMATO SAUCE. Author. Six large fresh tomatoes skinned, or a pint of can- ned tomatoes, a clove of garlic or a medium-sized onion, a pinch of cayenne, a teaspoonful of parsley, chopped, a bay leaf, one clove and a little thyme ; boil gently one hour, strain, put back on fire and stir in a lump of butter size of a hickory nut rolled in a tea- spoonful of flour. Boil up, strain again, and serve. GRADED COOK BOOK. 85 VINAIGRETTE FOR MEATS. Author. Mix vinegar, salt and pepper and mustard, then oil slowly and serve. Chopped parsley, if that flavor is liked, may be added. When served with fish and birds, leave out the mustard WHITE OR BECHEMEL SAUCE WITH ONE EGG. Author. A teaspoonful butter melted, put into it a table- spoonful flour. Cook until it turns a light brown ; then add a teacup of broth made of veal in which a soup bunch has been boiled. Add a little salt and pepper ; then the beaten yolk of an egg. Cook three minutes ; take from the stove and add a teacup of cream ; a blade of mace in this sauce is liked by some. If desired richer, add a teaspoonful of butter on taking up. WHITE SAUCE FOR BOILED FISH WITH TWO EGGS. ^ Author. Bring a pint of milk to the boiling point and stir in a tablespoonful of flour mixed with a little cold milk. Add a level spoonful of butter, and salt to taste. Pour in a bowl, and slice two hard-boiled eggs in. MEATS. Author. Loin and rib roasts of beef are the best; brisket pieces are used for pot roasts. To bake the former, if very fat, place in a pan, and put in rather hot oven at first, to close the pores. When it begins to bake, salt and pepper. Allow fifteen minutes to the pound. Test in oven for baking the same way that you test a flatiron for ironing. Keep the oven this temperature, or throw into the oven a pinch of flour. If it turns black the oven is too hot — if the flour does not change color the oven is too cool — if it turns a rich brown, the oven is just right for baking. If the rib or loin roast is deficient in fat, baste with butter, but never use water for baking meats. To cook a brisket piece, lay in a pot with as little water as will stew with- out burning. When it is cooked allow it to dry down without burning. There will be a rich glaze on the bottom of the pot, of which you make the gravy. Have your beef or pork cut up in suitable pieces for cooking. Then pack them, not too tightly, in a close hogshead or barrel, placing a weight on the top. Then make enough brine to cover it, in the following pro- portion: To four gallons of water use eight pounds of salt, two ounces of saltpetre, and one quart of molasses, place in a kettle, and bring it to a boil, skim thoroughly; then pour off in some vessel until it cools, then pour it over your beef. Your pieces for drying GRADED COOK BOOK. 87 take out in six weeks and smoke. Let your corn beef and pickled pork remain in the brine until wanted for use. If in the spring the brine moulds, pour it off and bring it to a boil again, skim as before, and pour it over the beef again hot. CORNED BEEF Mrs. Philo Stevens. Eight pounds salt, four pounds brown sugar, one- fourth pound black pepper, one-fourth pound salt- petre, one hundred pounds beef. Brisket and plate pieces are usually called for ROAST BEEF. Author. A nice way to prepare beef for roasting: Mix with one-half teacup olive oil, one teaspoonful ground black pepper, one-half teaspoonful of salt, one table- spoonful lemon juice, one tablespoonful of chopped parsley, one large onion chopped, two bay leaves. Spread over a ten-pound roast, and leave over night. Place in an oven when ready to roast, with the above ingredients. PUDDING FOR ROAST BEEF. For every pint of milk use three eggs and three cups of flour and salt to taste, stir well and pour into the dripping pan under the meat one-half hour before it is done. FRENCH A LA MODE BEEF. No. i. Author. Seven to ten pounds of rump of beef. Boil, with- out cutting, for soup the day before, flavoring soup 88 GRADED COOK BOOK. with onion, parsley, thyme, pepper and salt. Then take out the beef and stick in cloves, put in hot oven and bake. Add a few tomatoes around the pan if in season. BEEF A LA MODE. No. 2 Cousin Alice. Procure a fine beefsteak, hav* it cut extra thick, then pound it well, season with salt and pepper; make a stuffing as you would for a turkey, spread it on the steak quite thick, then roll up and bind securely with tape, put it into a dripping pan with water sufficient to cover it. Let it stew slowly for two or three hours; add boiling water if more water is needed. The gravy will require no thickening, but a glass of wine will im- prove it. BEEF A LA MODE. No. 3. Mrs. Lawton. Six or eight pounds of beef from the round, cut thick. Take out the bone, trim off all rough bits carefully and rub the meat well with the following spicing: One teaspoonful each of pepper and ground cloves, one-fourth cup of brown sugar, and three tea- spoonfuls salt. Mix these together and rub into the beef thoroughly, and let stand over night. The next morning make a stuffing of one pint of bread or cracker crumbs, one large onion chopped fine, one tablespoonful sweet marjoram or thyme, one-half tea- spoonful each of pepper and ground cloves, and a heaping teaspoonful of salt. Add a large cup of hot water, in which has been melted a heaping table- spoonful of butter, and stir into the crumbs. Beat an egg light and mix with it. If there is more than GRADED COOK BOOK. 89 needed to fill the space, make gashes in the meat and fill with the remainder. Now bind into shape with a strip of cotton cloth, sewing or tying it firmly. Put a trivet or small iron stand into a soup pot and lay the beef upon it. Half cover it with cold water; put in two onions stuck with three cloves each, a large table- spoonful of salt, and half a teaspoonful of pepper; stew very slowly, allowing half an hour to the pound, and turning the meat twice while cooking. At the end of this time take off the cloth and put the meat, which must remain on the trivet, in a roasting pan. Dredge it quickly with flour, set into a hot oven and brown thoroughly. Baste once with the gravy and dredge again, the whole operation requiring about half an hour. The water in the pot should have been reduced to about a pint. Pour this into the roasting pan after the meat is taken up, skimming off every particle of fat. Thicken with a heaping tablespoon- ful of browned flour stirred smooth in a little cold water, and add a tablespoonful of catsup, and two of wine if desired, though neither is necessary. Taste, as a little more salt may be required. BEEF BOUILLE. Rub salt and pepper thoroughly into the beef, (the rump or brisket pieces are the best), and steam it about five hours over water into which is put pep- per, salt, sweet marjoram, summer savory, thyme, onions, carrots, two turnips cut fine, some parsley, celery and tomatoes. When the meat is perfectly tender take it up; take out the carrots from the gravy, strain, thicken and boil. Pour over the meat just be- fore placing it on the table. 90 GRADED COOK BOOK. SPICED ROUND OF BEEF. Mrs. E. B. M. Twenty or twenty-five pounds beef; let it drain for a day, then take one-half pound coarse brown sugar, rub well for three mornings, after which, rub both sides well for three weeks every day with the follow- ing mixture: Three-fourths pound common salt, one and one-half ounces cloves, one and one-half ounces allspice, two ounces saltpetre, four ounces black pepper. When ready to bake, cover with paste. Bake four or five hours. When done remove paste and serve. DRIPPINGS. To clarify drippings, pour boiling water over the drippings from beef or mutton, stir with a silver spoon and set out to cool; the drippings will form on top of the water, the sediment will be found in the bottom of the pan. Beef drippings are excellent to use in cook- ing with half lard or butter or all drippings. FORCEMEAT DRESSING WITH TWO EGGS. Author. Six ounces bread crumbs, rind of one-half lemon, one tablespoonful of savory herbs, three ounces of suet or butter, two eggs, pepper, salt and a little nut- meg grated, YORKSHIRE PUDDING