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A MANUAL FOR HOUSEKEEPERS,
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COLLECTION OF RECIPES,
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CONTRIBUTED BY
The Ladies of the First Baptist Church
HAVERHILL. MASS.
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1882.
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S'IK.\M TRKSS OF CM. ASK r.U( >S.. 22 \V.\S1IIN(;T()X .SQU.-VRK.
HAVERHILL, MASS.
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Entered, according to Act of Congress, in the year 1882,
Bv C. VV. TRAIN,
In the Office of the Librarian of Congress, at Washington.
'^.pji^'ITH just pride the inhabitants of Haverhill regard the name of Pentucket.
I In the early history of our country it had i'.s share of "fair women and
lirave men," and frontier town as it was, many of these women learned to be
brave as well as fair. If the name of Hannah Dustin ensures to the women of
Pentucket a reputation for bravery, there were many who contributed to its renown
fur thrift and hospitality.
A genial social intercourse distinguished the older families, and at their frequent
gatherings, abundance and excellence characterized the provisions of the table.
These ancient dames were competent to discuss with wisdom the complicated
affairs of colonial and revolutionary times, and equally al)le to organize the
household, control the children, and direct the servants; especially able to do the
last because they were personally familiar with the details of domestic life.
Cooking, washing, brewing and even soap-making were reckoned anK)ng their
accomplishments.
It is believed that a good share of ability and thrift has descended to their
children, and that even in these degenerate days, we may justly boast of many
"capable women." It is also found that the ladies of the present day, like their
grandmothers, are fond of discussing comparative methods of housekeeping, and
many a choice recipe is passed from one to another over tables adorned with most
delicate of biscuit and cakes, and fragrant with aroma of coffee and tea.
Under the impression that it is wise to gather up some of these excellent recipes
and give them the permanence secured by a book, the present work has been
undertaken; and it is hoped that the historical interest of the older rules, the
excellence of the modern ones, with the guarantee given to the most of them by the
reliable names appended, will make our collection of s])ecial interest to ourselves
and of real value to others.
In the faith that it will tend to perpetuate the superior housekeeping of
our honored mothers, and make those who shall come after us worthy repre-
sentatives of the dear ones who have gone before, it is respectfully dedicated
to those who now have the honor to be the matrons of Haverhill and vicinity.
H.WERHii.i., M.\ss., Dec, 1882.
"She seeketli wool and i\\\, ami u\)rketh \villinLrl\- with her hands."
"She visetli earlv while it is yet night, and giseth meat tn her household."
".She looketh well to the ways of her household, and eateth not the bread
/i)f idleness."
Solomon.
What does cooker)' mean? It means the kn.iv.leilge of all fruits and herbs
and balms and spices, and of all that is healing and sweet in fields and groves,
and savory in meats. It means carefulness and inventiveness, and watchfulness
and willingness, and readiness of appliance. It means the economy of your great-
mother and the science of modern chemists. It means much tasting antl no wasting;
it means English thoroughness, and French art, and Arabian hospitality; and it
means, in fine, that you are to be perfectly and always ladies — loaf givers; and
as you are to see im])erati\ely that everybody has something pretty to put on, so
you are to see even yet more imperatively that everybody has something nice to eat.
Rl SKIN.
"Pease porridge hot,
Pease porridge cold,
.Pease porridge in the pot
Nine days old."
— J!^-
STOCK.
Buy a shank of beef and have it broken into small pieces ; put
with it any bones or fragments you may have of cooked or uncooked
meat. Allow about a quart of cold water, a teaspoonful of salt and
a little pepper to each pound of meat. Put over the fire and let it
come to boil slowly, skimming off every particle of skum as it rises.
A little cold water added just as it boils will make the skum rise
more freely. After this, cover closely and let it boil very slowly for
several hours. Strain out all the meat and bones, which, having parted
with all their juices, are good for nothing, and keep the broth to
use as may be needed. When ready to use it, remove the cake of
fat which has formed on the toj), and save it for shortening, or for
the fry-kettle. If the stock is to be used immediately, vegetables
may 'be used as well as meat, but not if the stock is to l)e kept any
time, as vegetable juices very soon ferment. Stock thus prepared is
useful for all kinds of soups, gravies and hashes.
MOCK TURTLK SOUP.
To about one gallon of good beef stock put one coffee cupful
of black beans, soaked in cold water over night. Let them boil till
they are soft enough to mash easily ; skim out the beans, mash ver)'
perfectly, put back into the soup kettle ; mix well and strain the whole
through a strainer fine enough to retain all the hulls from the beans.
Return to the soup kettle, add salt, a very little red pepper, two
teaspoonfuls of flour. Boil for a few minutes. Slice a nice fresh
lemon into your tureen and pour upon it the soup. — Mrs. J. C. Tyler,
Boston.
MRS. VINTON'S SOUP.
Take the scraps and bones of cold roast beef, mutton or the
skeleton of a roast turkey, to which add a small joint of beef or veal.
Boil until the meat cleaves from the bones. Strain out the bones and
meat, return the meat to the broth and let it stand over night in a
cool place. Take off the fat and put the broth back into the soup
kettle. Cut into dice shaped pieces, half a turnip, half a carrot, a
stick of celery and two potatoes ; add them to the soup and let all
boil slowly an hour and a half. When the soup is put on to cook,
put half a cupful of pearl barley to soak on the back of the range
and add it to the soup half an hour before serving. Take a small
piece of light dough, or make up a little biscuit dough, and cut a
dozen small dumplings with a pepper box cover and drop them intcj
the soup fifteen minutes before serving. — Jtilici A. Marslialh M. D.
CORN SOUP.
Grate a dozen ears of corn. Boil the cobs twenty minutes, putting
them on in cold water. Remove the cobs, and boil the grated corn
twenty minutes in the same water. Then add a pint of milk, a
little butter, pepper, salt, and water enough to make the soup just right
for thickness. Just before serving remove the soup from the fire, add
two or three well beaten eggs and send at once to the table. — Mrs.
Me7-rihen, Fairha\'en.
(iREEN PEA SOUP.
Boil one (juart of green pease and one onion until the pease
are very tender. Mash, and add a pint of stock, two tablespoonfuls
of butter and one of flour rubbed together. Boil and add two cupfuls
of rich milk. Season, strain and ser\'e. Bread spread with butter,
cut into squares and toasted in the oven, makes a nice addition to
the soup. — .9. P.
BEAN SOUP.
One pound of the round of beef, one-half pound of salt pork,
one (juart of black beans, a few stalks of celery and an onion.
Soak the beans over night. Chop the beef and pork. Simmer
all together for five or six hours. Strain and season to taste.
Serve with lemons, sliced. Excellent pea or bean soup can be
made by boiling the beans or i)ease with celery and onions in
corned-beef liquor, if it l)e not too salt. — Miss Carrie Duncan.
LOBSTER SOUP— No. i.
One large lobster or two small ones ; pick all the meat from
the shell and chop fine ; scald one quart of milk and one pint
of water, then add the lobster, a lump of butter, a tablespoonful
of flour, salt and red pepper to taste. Boil ten minutes and serve
hot.' — Miss Rebecca W. Duncan.
LOBSTER SOUP— No. 2.
To one lobster, chopped, add three pounded crackers mixed with
the green of the lobster and a piece of butter the size of an
egg. Scald one cjuart of milk ; as soon as it comes to boil stir
in the ingredients. Season with pepper. — Miss A. E. Goodrich.
TOMATO SOUP— No. i.
One can of tomatoes stewed and strained • add a pinch of soda.
Boil three (Quarts of milk and thicken it with a tablespoonful of
lO
corn starch wet in a little cold milk. Add butter size of an egg,
salt and pepper. Pour the tomato into the milk and serve hot. —
Mrs. Marianne Ely.
TOMATO SOUP— No. 2.
One (juart of canned tomatoes, one pint of hot water, onions —
more or less ; let them come to boil ; two heaping tablespoon-
fuls of flour, one tablespoonful of butter, one teaspoonful of sugar,
one teaspoonful of salt, well rubbed together with a spoonful of
the hot tomato. When very smooth, stir into the boiling mixture ;
boil fifteen minutes, add pepper and rub through a sieve. Serve
with squares of toasted bread. — Airs. Dr. S. K. Tozvle.
TOMATO SOUP— No. 3.
Take pieces of roast beef or beefsteak that cannot be used in
any other way ; boil them slowly several hours. Set this away until
cold, so that all the fat can be removed, then add salt, onions
cut fine, one quart tomatoes, pepper, and a tablespoonful of ground
cloves. Boil all together until the meat is all in shreds ; strain
and thicken ; return to the fire and l)oil three or four minutes. —
A. T. B.
PARKER HOUSE TOMATO SOUP.
Five pints of beef litpior, two onions, one carrot, one turnip,
one beet. Pare them and cut in small pieces, boil forty-five
minutes and strain through a sieve ; add two quarts of tomatoes ;
boil twenty minutes and strain. Brown a quarter of a pound of
butter, or less ; stir in flour until it makes a paste ; pour into the
soup and boil ten minutes ; add a teaspoonful of sugar and salt
to taste.
POTATO SOUP.
Ten large potatoes boiled soft and mashed with one-quarter of
a pound of butter. Pour on three pints of boiling milk, and stir
all the time until it boils again. Season with salt, pepper and
mace. Strain into the tureen, and serve with squares of fried
bread. — Mrs. T. G. Appleton.
BEAN PORRIDGE.
Boil four pounds of corned beef and one pint of white pea
beans in four quarts of water for two hours, (skimming thoroughly,)
then add one pound of fat pork and boil two hours more ; add
water to have four quarts when done. Take out the meat and
pork, mix one pint of sifted Indian meal in cold water and pour
into the liquor. Stir well and let it boil five minutes. — Mrs. J. F.
Gile.
FORCE MEAT BALLS FOR SOUP.
Take any kind of cold meat ; chop very fine ; add an egg and
bread crumbs or flour ; season well with pepper and salt. Make up
into small balls and fry them brown. — T. W. C.
NOODLES FOR SOUP.
To one egg add as much sifted flour as it will absorb, with a
little salt ; roll out as thin as a wafer, dredge lightly with flour,
roll over and over into a large roll, slice from the ends and drop
into the soup about five minutes before serving.
DUMPLINGS FOR SOUP,
A pint of flour and a little salt, a teaspoonful of cream of
tartar and half as much soda ; mix with milk a little softer than
for biscuit ; drop from a spoon into the boiling sou]d ; take them
out of the soup as soon as they are cooked, as they become
heavy by remaining in it.
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"It is observable, not only that there are fish three times as big as the
mighty elephant, but that the mightiest feasts have been of fish. The Romans,
in the hight of their glory, have made fish the mistress of all their entertain-
ments." — IzAAK Walton.
TO BAKE A BLUEFISH.
Take a l)luefish weighing three or four pounds, rub into it a
dessert spoonful of salt, one-half teaspoonful each of sage and sum-
mer savory. Make a dressing of two pounded crackers, one egg
well beaten, a little salt and pepjier, and two tablespoonfuls of milk
or water. Lay the fish on a tin sheet that will fit loosely into
the baking pan. Gash the fish on top, leaving an inch space
between the gashes ; put a thin strip of salt pork in the gashes,
and on the spaces lay a small roll of the dressing. Turn into
the baking pan half a cup of water, (not more, or the fish will
boil instead of bake), adding more water if it boils away. Bake
one hour, then lift out the fish on the tin sheet, place the pan
on the fire, and when the gravy boils, thicken with one teaspoon-
ful of flour, and season with salt and pepper. Slip the fish off
the tin sheet into a platter and pour the gravy around it. — Mrs.
C. B. Emerson.
13
HAKKl) HALIBUT,
Upon the grate of the dripping pan put a buttered sheet of
thick white writing paper ; place the hmip of fish upon the paper ;
cover the top with powdered cracker, salt and bits of butter. Bake
in a hot oven until well browned — about an hour for two pounds.
Slip from the paper on to the platter ; garnish with slices of hard-
boiled egg ; serve with butter sauce. — Mrs. Leonard Whitticr.
BAKED SHAD.
Have the shad opened in the back, with the head left on ;
stuff, sew together, and place in the dripping pan with a little
water ; lay over it two or three thin slices of pork, dredge with
flour and bake one hour in a hot oven ; baste two or three times.
After it has been baking one half-hour, add a little butter ; about
ten minutes before it is done, add one-half cup of milk and a
little flour. — Mrs. Freeman Q. Barrows.
BAKED FISH.
After the fish is cleaned, rub it with salt and fill it with a
highly-seasoned force-meat. Sew it up, put the tail in the mouth,
strew it with powdered cracker, sweet herbs, cloves, and small bits of
butter. Put a pint of water in the pan. Most fishes need to
bake about two hours. When half done, baste with butter. Pour
the gravy off into a sauce-pan, add browned flour, pepper and
cloves, until it is highly seasoned. Garnish the dish with lemon
and balls of the force meat. — Mrs. J. H. Duncan.
CREAM FISH.
Boil two pounds of cod or halibut, and break into small pieces
while hot. Add a few small pieces of butter, a little pepper and
salt. Make a sauce with one pint of milk in which has been boiled
a small onion, one-fourth of a pound of butter, and thickened with
two tablespoonfuls of flour ; let it boil to thicken. Cover the bottom
14
of a dish with the fish, add some sauce, and so on, fish and sauce,
until the dish is filled. Cover the top with breadcrumbs, bits of
butter and the juice of one lemon. Brown in the oven. — Airs. H.
C. Graves.
TURBOT A LA CREME.
Take five pounds of boiled fish, shred the fish while hot, then set
away to cool. Boil one quart of milk and in it one-quarter of an
onion, a little piece of parsley and a scant cup of flour mixed with
a part of the milk while cold. Boil this till it thickens a little, take
out the onion and parsely and turn the milk upon two beaten yolks
of eggs. Season it with two teaspoonfuls of salt, half a teaspoonful
of thyme, quarter of a teaspoontul of pepper, and half a cup of but-
ter. Then butter a pudding-dish and put in alternate layers of fish
and cream, finishing with cream. Sift over the top cracker dust and
grated cheese, and bake half an hour. — Mrs. E. N. Hill.
BAKED SALT FISH.
Soak one-half pound of salt codfish in warm water over night.
Spread on the bottom of a quart dish a piece of butter the size of an
egg. Put in the fish shredded fine, one and a half cracker, pounded,
a little pepper, one beaten egg, two cups of scalded milk. Bake
twenty-five minutes. Very nice with baked potatoes. — Mrs. Susan
Kimball.
SHAKER CODFISH.
Soak half a pound of salt fish, and cook it slightly. Boil four or
five potatoes and cut into thick slices. Boil three eggs just hard
enough to slice. Make a rich white sauce with milk and butter,
thickened with a little flour. Put the ingredients together over the
fire, add pepper and serve very hot. — Mjs. John Lincoln, Pro\'i-
dence.
15
FISH BALLS.
Soak the fish over night. In the morning change the water, and
after a Httle more soaking put it into tepid water, cover close and
put it where it will be very hot, but on no account let it boil, as
this makes it hard and unpalatable. After being cooked in this way
for an hour or two it is ready for fish balls or any other use. For
fish balls, chop very fine, add twice the quantity of mashed potatoes,
moisten with butter or rich cream, add pepper, or mustard, if you
like, and a little salt if the fish does not salt it sufificiendy. Mix
all \ery thoroughly. Make into little flat cakes, flour, and fry in the
spider, in the fat of fried pork, which is to be served with them ; or,
make into round balls, egg and crumb them, and fry in boiling lard.
RAW OYSTERS
Drain them in a colander, sprinkle with plenty of pei)per and
salt, and put them on ice at least half an hour before serving ;
or they may be placed upon the table in a block of ice.
FRICASSEE OF OYSTERS.
Scald one quart of oysters in their liquor, then strain off the
liquor. Put a piece of butter the size of an egg into a sauce-
pan on the stove, and when it bubbles sprinkle in a tablespoon-
ful of flour ; let it cook a minute, stirring it, then add the litiuor.
Take it from the fire and add the yolks of two eggs, salt and a
little pepper. Return it to the fire and put in the oysters : boil
all together a minute and serve on toasted bread, or crackers split
and toasted. — Mrs. J. A. Hale.
OYSTER STEW.
Three pints of milk. When it boils, stir in two tablespoonfuls of
cracker dust, salt and two tablespoonfuls of butter ; add one quart
of oysters and let them just rea(-h the boiling ])oint. — Mrs. Liiflicr
Day.
i6
PARTED OYSTERS.
Sprinkle the oysters with pepper and salt, and <(jo] thoroughly
before cooking. When ready to cook, roll them first in cracker
crumbs, then in egg, or egg and milk, then in cracker cnmibs
again. Fry in boiling lartl, like doughnuts, or in l)utter in a hot
sjiider, and serve immediately.
ESCALOPED OYSTERS— No. i.
One (juart of oysters, one pint of fine cracker crumbs, one pint
of milk, one egg, butter, salt and pepper. First put a layer of
oysters and season well with salt, pepper and butter, then cover
with a layer of the cracker cruml^s, and repeat till the oysters are
all used, and also the liquor. Have the top layer of crumbs.
Beat the egg thoroughly, stir it into the milk and pour o\er the
top of the dish, which must be large enough to allow for the
swelling. — Mrs. E. G. Wood.
ESCALOPED OYSTERS— No. 2.
For one quart of oysters take five or six Boston crackers finely
powdered. Butter the dish and add a sprinkling of cracker crumbs
then a layer of oysters ; add seasoning of salt and pepper ; cover
with crumbs and place on them small bits of butter. Fill the dish
in this manner, having three layers of the oysters and ending with
the cracker crumbs. Put a goodly number of bits of butter on
the last crumbs, and bake in a hot oven about half an hour.
Do not use any of the liquor with the oysters, except what will
remain after dipping them out with the fork. — Mrs. E. IV. Ames.
CLAM CHOWDER.
One (juart of clams, one quart of sliced potatoes. Make six
alternate layers of potatoes and clams. Sprinkle a little pepper
and salt j^ork fat over each layer of clams. Cover completely with
boiling water, and boil about twenty minutes, or until the potato
is done. While this is boiling, soak about eighteen crackers in
I?
two quarts of milk, and ackl to the chowtler when the potato is
done. Salt, if necessary. Let it just boil after adding the crackers. —
Mrs. Ncivtou S/07'i'r.
LOBSTER CHOPS.
Cut one-half pound of the meat of lobster into small bits. Mix
smooth in a stew-pan a piece of butter about the size of half
an egg, and a tablespoonfal of flour ; add two-thirds of a cupful of
milk or cream, and when it boils stir in the lobster ; then take it
from the fire and add two beaten eggs, cayenne pepper and salt
to the taste ; return the mixture to the fire and stir until the
eggs are set. When cold, form the mixture into the shape of
chops, pointed at one end. Roll in bread crumbs, then in egg,
and again in the cruml)s, and fry in hot butter. — Mrs. Moses Gid-
ifings, Bangor, Me.
"We may live without poetry, music and art;
We may live without conscience, and live without heart;
We may live without friends, and 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 that can live without dining."
•— ^^'-^{^ — ■J—*
To boil meat for the table, put it into boiling water. The albumen of the meat
is thus hardened at the surface, and a case is formed to retain the juices. Boil
stteadily but very gently, as hard boiling toughens the meat. If to be eaten cold,
allow it to cool in the water in which it was boiled, thereby greatly improving the
flavor.
To roast meat, place it upon bars in the dripping pan, flour it well, put a little
water into the pan, add more when this is nearly dried away. Baste the meat often
in its o\\n juice, or butter, if you please. When half done turn over to brown the
other side. Some persons rub salt over the meat before flouring it for the oven,
others, thinking this method causes a waste of the juices, prefer to salt a half hour
before serving. A little boiling water thrown upon beef just before it goes into the
oven will tend to retain the juices and secure rare roasting.
Beef should have a very hot oven from the first ; poultry, pork and lamb, a more
moderate oven to begin with.
Tf> make the gravy, take up the meat upon a hot platter, and keep it in a hot
])lace. Dip or pour off all the fat from the dripping pan, then put the pan upon the
19
top uf the stove; add l^oiling water if you have not enough in the pan; thicken
with browned flour, wet in cold water; stir and hcjil all together until ijuite smooth;
add salt if it is needed, and strain for the table.
To broil steaks, have a clear fire of well-l)urnt coals. Use either a broiler or
toaster, but the latter is the more convenient. Turn as often as the meat begins U>
drip. Do not salt until it is done, as salt tends to draw out the juices. Add pepper
and bits of butter and serve immediately upon a hot platter.'
-^-^-^^^ —
stp:amed turkey.
Rub pepper and salt inside the turkey. Fill the body with oysters
and sew it tip carefully. Cover closely in the steamer, and steam
from two to three hours ; then take it up ; strain the gravy which
will be found in the dish ; have an oyster sauce ready, prepared
like stewed oysters, and pour this gravy, thickened with a little
butter and flour, into the oyster sauce. Let it just boil, and add
a little boiled cream. Pour the sauce over the turkey and serve
immediately. — T.
JELLIED TURKEY.
Cut the turkey into pieces of convenient size to pack nicely into the
kettle, and cover with cold water to three times the depth of the
meat. Add salt, and bring slowly to the boiling point, skimming
thoroughly before boiling. Continue to cook slowly until' the meat
falls from the bones. The litjuor should be boiled down to a
(]uantity just to cover all. During the last of the boiling, it should
be seasoned to taste, with salt, pepper, and celery salt, if desired.
Separate all the nice meat from the bones, placing it in a dish
or mould — a bread pan being a good shape to slice from. If the
meat is laid length-wise of the mould it will be nicer when sliced.
Strain the licjuor upon the meat, and when cold place on ice to
harden. The only difficulty in preparing this dish is in the quantity
to which the liquor is reduced. It would better be reduced too
much than not enough. — Afrs. Geo. IF. Bosworth.
BONED CHICKEN.
Boil the chicken in as Httle water as possible, until tender
enough to slip from the bones easily, then chop a little, put
back in the water, season to taste with salt, pepper and butter,
place over the fire and cook a little more, then put into molds.
The yolks of two or three eggs, stirred in when cooking the last
time, will improve the dish. — Mrs. H. S. Littlcfichl.
PRESSED CHICKEN.
Boil one chicken very tender and shred it. Boil three eggs
hard. Put one egg cut in two parts lengthwise in the bottom of
a quart mold, with half a small pickle, each half of the egg placed
face down ; then put in the meat, filling eggs and pickles on the
sides and ends, the same as the bottom. Season the liquor with
salt and pepper, boil it down, and pour over the whole. Set in
a cool place. As it cools, the meat will jelly so as to pour out
nicely.— J//-.y. H. S. Liitlcficld.
CHICKEN FRICASSEE.
Take a boiled chicken cut suitably to serve, fry it in butter
and remove to a hot dish. Take the liquor in which the chicken
was boiled, and when boiling add to it one egg mixed with two
tablespoonfuls of brown flour and a little milk. Season with salt,
pepper, and chopped parsley. Pour the gravy over the chicken.
A few slices of onion, fried in the butter, improve it for some
persons. — Mis. LutJicr Day.
CHICKEN CURRY WITH RICE.
Cut one-third of a pound of salt pork in slices and fr)'
crisp. In this fat fry quite brown two large onions cut thin ;
add one and a half pint of rich chicken broth, and one
and a half pound of cold chicken cut in small bits. Grate one
half cup of fresh cocoanut. Pound in a mortar the rest of the
cocoaiiut ; stiueeze in one cup of water to get out as much milk
as possible. Add this milk to the grated cocoanut, and put into
the frying-pan. Mix three tablespoonfuls of Incha curry powder
and one tablespoonful of corn starch in a little cold broth ; add
to this mixture, with the juice of two lemons and a little of the
grated rind, a piece of butter as large as an egg ; let it simmer
three hours. If it boils away much, add a little hot water.
TO COOK THE RICE.
Put two cups of rice in six quarts of boiling water, let it boil very
fast fifteen minutes, then put in two heaping tablespoonfuls of salt
and boil five minutes more, turn into a colander and drain dry. The
curry is served as a gravy on the rice. Veal, beef and liver may be
used instead of chicken, in the same way. — Miss Katie Fairbatik,
Ahmednagah, India.
CHICKEN WITH WHITE SAUCE— No. i.
Take the white meat of one chicken, boiled or roasted ; cut it the
size of almonds. Mix a quarter of a pound of butter and one table-
spoonful of flour together ; add a pint of boiling milk ; after mixing
put on the fire. When again boiling, add chicken and two or three
hard-boiled eggs chopped fine ; let it all simmer a few minutes ; sea-
son with red j^epper and salt. — Mrs. J. Houston West.
CHICKEN WITH WHITE SAUCE— No. 2.
Boil the chicken whole'; salt the water enough to season it well
just before it is done. Boil a (]uart of milk ; stir into it one egg, a
l)iece of butter the size of an egg, a little salt, and corn starch
enough to thicken. Put the chicken on the platter and pour the
sauce over it. — Mrs. E. H. Dreio.
POTTED PIGEONS.
Stuff the pigeons as for a roast. Try out a few slices of pork, and
brown the pigeons ; brown also a few slices of onion. Cover the
]:)igeons with water, jnitting in salt, pepper, and a little pounded clove ;
stew until tender. Serve on crackers in a deep dish. Add dumplings,
if you choose. — Mrs. C. S. Emvicrton, Peabody,
MOCK DUCK.
lake a nice tender round steak ; make stuffing as for turkey ;
spread the stuffing on the steak ; roll it u]) and tie it. Roast from
half to three-quarters of an hour, basting with butter. — Mrs. C. W.
'Train.
ROAST HAM.
Put the ham in a roasting pan with a little water, and let it roast
for about two hours, then take off the skin and put the ham
liack into the oven. A medium-sized ham will require from four to
five hours. When taken from the oven, sprinkle with bread crumbs,
and garnish with cloves, if desired. — Airs. Geo. IV. Duncan.
TO BOIL CORNED BEEF.
Select a piece that has been not too long in the brine. Put it into
hot water and watch it, to skim as it begins to boil. Then cover it
closely and set it where it will keep at the boiling point for four or
five hours, according to size. Hard boiling will make it tough. When
very tender, set it away in the covered kettle until cold, then take
it out and press it. If you wish to eat a part of it hot, cut off what
may be needed and return the rest to cool in the water in which it
was boiled, as this greatly enriches it. — Mrs. C. W. Train.
SPICED PRESSED BEEF.
Boil a shin of beef having on it four pounds of lean meat and gristle,
with four bird peppers, five hours in water enough to cover it ; then
let the water simmer till a pint remains. Take out the bones, cho])
the meat and gristle a little, mix with the juice, and season with one
tablespoonful of salt, one teaspoonfiil each of sage and summer
23
savory, one and a half teaspoonful of curr)' powder, one-fourth tea-
spoonful each of clove, pmiento and pejjper ; add two pounded
crackers, put in a deep dish, cover with a plate and press down
with a weight. Cut in thin slices when cold. — Mrs. Susan Kimball.
CANNELON OF BEEF.
Two pounds of beef, rind of half a lemon, three sprigs of parsley,
teaspoonful of salt, quarter of a teaspoonful of pepper, two table-
spoonfuls of melted butter, one raw egg. Chop meat, parsley and
lemon rind very fine ; shape into a roll, bake on buttered paper about
thirty minutes, and serve with tomato sauce.
STEWED BEEF.
Buy the middle cut of the rump. For ten pounds, add five quarts
of water and cook six hours. Put into the water, a bunch of pot
herbs, a head of celery, two small onions — each stuck with two cloves,
one large carrot, two small turnips cut fine, one pepper, a little salt.
This makes a strong gravy, to be served with and around the meat.
It is better to cut the carrot and cook undl tender, scald the onions
separately, and put in with the meat. The turnips may be scalded,
fried, and served around the dish. It must never l)oil, but simmer
slowl}' on the back of the range. — Mrs. J. B. Su>eff.
GULASH (Hungarian Dish.)
Proportions : To two pounds beef without fat, a soup plate of
fine cut onions, butter enough to brown them, as much potato
as meat, and as much red pepper as can be taken up on the
point of a knife. Use a kettle with a close-fitting cover, as the
meat is to be cooked in its own juice. Put the onions and but-
ter in a kettle over a hot fire and stir till browned. Then put
in the meat cut in small pieces, with the salt and pepper. Cook
slowly, without stirring, till tender, adding a little water, if neces-
sary, ^^'itl: two ])ounds of meat, nater must be added, as there
24
will not be gravy enough from it. The more meat there is used,
the less need there will be of water. Requires usually three or
four hours' cooking. Put the potatoes, cut in dice, on the top
an hour before taking up. Serve hot. — Mrs. E. G. Wood.
BAKED CALVES' LIVER.
Lard the liver with fat pork, and put it into an iron pan with a pint of
water or stock. Bake it three-fourths of an hour, basting it very
often. Dish the liver. Add to the gravy a piece of butter the
size of an egg, a little flour, pepper and salt. Boil once and
pour over the liver. — Mrs. A. Robeson^ Brookline.
SWEET-BREAD.
Sweet-breads should be eaten very fresh or not at all. Soak
them in cold water for about an hour, then boil them in salted
boiling water or stock until tender — about twenty minutes. When
ready to serve, sprinkle with pepper and salt, roll them in egg
and bread crumbs and fry in hot lard or butter. — Mts. M. Gid-
o\\r
a couple of stewed tomatoes, a little more pepper, and a thick
layer of mashed potatoes. Bake slowly in a moderate oven till the
top is a light brown. — N. H. T.
28
CHOWDER OF REMNANTS.
Trim off all fat or gristle from cold roast beef, beefsteak, or
any kind of meat, and cut into small bits. Add a few sliced
potatoes, a sliced onion, salt, pepper, and any gravy which may
have been left from meat, cover all with water and cook until the
potatoes are done.
REMNANTS OF FISH.
Use any kind of fresh fish. Shred it fine. Cover with it the
bottom of a deep dish well buttered ; sprinkle over cracker crumbs,
salt, pepper, and bits of butter ; repeat until the dish is filled,
having crumbs on top. Moisten with milk, and bake until brown.
• MINCED MUTTON.
Mince the cold mutton, season well, and add a cup of good
gravy, warmed and strained. Strew the bottom of a dish with dry
crumbs, pour the mixture upon it, cover with fine crumbs and set
in the oven till very hot ; then break eggs enough over the top
to cover the mixture well, inserting bits of butter here and there ;
pepper and salt ; sift pounded cracker lightly upon the eggs, and
return to the oven until they are set.
MEAT PATTIES.
Line small patty pans with good puff paste and bake in a (]uick
oven. Chop remnants of chicken, or other meat, fine ; season with
salt and pepper, and heat in a little butter sauce. Fill the shells
and put them back into the oven till the mixture is slightly
browned. A little flavoring of tomato improves some meats used
in this way. — Mrs. M. Giddings, Bangor, Me.
MOULD OF MEAT.
Take as much cold meat of any kind as you may require for
the size of your mould ; mince it very fine. Soak a small quan-
tity of bread crumbs in any stock, if you have it, if not, in milk ;
29
mix this with the meat, then add salt, pepper, ketchup, and an
egg, well beaten, to bind it all together. Butter a plain tin mould,
dredge it with flour, liU it with the mixture, flour over the top,
tie a cloth over it and boil for an hour. When done, turn it
out of- the mould and serve with a thick brown gravy over it. —
Mrs. A. Robeson, Brookline.
REMNANTS OF PORK.
Bits of cold roast pork may be chopped very fine, seasoned
with salt and pepper, moistened (if need be) with a little water,
and baked in paste as turnovers. — C. M.
CORNED BEEF HASH.
Chop cold corned beef fine ; mash potatoes and add to them a
piece of butter the size of an egg ; chop sour apples and mix
with the potato and meat in equal quantities. Put the mixture
in a pan with a little butter and let it stand in a moderate oven
three-quarters of an hour, or a little longer, according to the
([uantity made. — Mis:s A. G. Becktuith.
HAM RELISH.
Take pieces (no matter how small) of cold ham, chop fine, season
with mustard, pepper, and salt if necessary, moisten with a beaten
egg and a little cream or milk. Heat through and put in a glass
or jar to cool. A nice relish for tea, or for sandwiches. Will
keep several days. — Mrs. A. L. George.
DEVILED HAM.
Use any odds and ends of cooked ham, but see that at least
a tjuarter of the amount is fat. Chop very fine — almost to a
paste. For a pint of this make a dressing as follows : One even
tablespoonful of sugar, one even tablespoonful of mustard, a little
cayenne pepper, one teacupful of vinegar. Mix the sugar, mustard
30
and pe^jper thoroui^hly, and add the vinegar little by little. Stir
it into the chopped ham, and ])ack it in small molds. Serve upon
a small platter and garnish with parsley ; or it ma}- I)e spread
between slices of Inittered bread for sandwiches.
CROQUETTES.
One pint of any kind of cold meat, (if of several kinds, the better,)
chopped very fine ; one teaspoonful of salt, one-fourth of a teaspoon -
fill of cayenne, one sprig of chopped parsley, one egg. Mix all
together and moisten with milk or cream sufficiently to form in the
hands. When shaped, dip them into beaten egg and then in pow-
dered bread crumbs, into which pepper and salt have lieen shaken,
and fry in boiling lard for a minute and a half. The fat should be
hot enough to brown a piece of bread while you count forty. — Mrs.
A. Robesflu, Brookline.
CHICKEN CROQUETTES.
Chop a little, the meat of a good-sized chicken from which bones,
fat and skin have been removed. Season with salt and pepper. Place
in a saucepan on the range a piece of butter the size of an egg ;
when melted add a small half cup of flour and stir constantly ;
when well mixed, add enough of the water in which the chicken
was boiled to make the sauce the consistency of thick cream ;
then add the chopped meat, just let it heat through, and fr\- as
croquettes. — Miss Train., Newton Centre.
POTATO CROQUETTES.
Season cold mashed potatoes with pepper, salt and nutmeg ;
beat to a cream, with a tablespoonful of melted butter to ever)'
cupful of potato ; add two or three beaten eggs and some minced
parsley. Roll into small balls, dip in beaten egg, then in cracker
crumbs, and fry in hot lard. Cold boiled rice may be used in
place of potatoes. — Airs. Dr. O. D. Cheney.
:^IE©©So3^ i
"■|"he vulgar boil, the learned mast an egg." — PopK.
SCRAMBLED ECKrS.
Put the eggs in a moderately heated pan, add butter, .salt and
pepper, and milk, if you please ; stir constantly until the eggs
thicken.
POACHED ECKtS.
Ha\e the frying-pan lull of salted water, just gentl)- boiling.
Break each egg into a cup and slide into the water. Let them
stand without boiling for five minutes. Take them up on a skim-
mer, and slip on to slices of toast, moistened with hot water and
butter. Serve immediately.
BAKED EGGS.
Break the eggs into a buttered pudding dish, sprinkle o\'er salt
and pepper, and l)ake in a ([uick oven, until set. Serve in the
same dish.
OMELET— No. I.
Eight eggs ; separate the whites from the )'olks ; beat the whites
till they will stand alone ; beat the yolks with two tablespoonfuls
32
of cornstarch or flour, a little pepper, salt, and one cup of milk.
Mix all with the whites very lightly. Have the pan hot ; use but-
ter the size of a walnut. — Mrs. J. C. Tyler.
OMELET— No. 2.
Six eggs, one tablespoonful of flour in one cup of milk, one
teaspoonful of melted butter, one teaspoonful of salt. Yolks and
whites beaten separately. — Miss A. E. Goodrich.
OMELET SOUFFLE.
Add to the yolks of three eggs, well beaten, four tablespoon-
fuls of sugar and the juice and rind of a lemon. Beat the whites
of six eggs to the stiffest possible froth. Have the yolks in a
deep bowl ; add the whites to the mixture. Bake in a well-but-
tered earthen dish from fifteen to twenty minutes in a moderate
oven. Serve immediately, or it will fall. — Ellen Hand, Providence.
BAKED OMELET.
Heat three gills of milk, with a dessert spoonful of butter.
Wet a tablespoonful of flour with a tablespoonful of milk. Mix
with five eggs, yolks and whites beaten separately, and stir quickly
into the milk. Put into a buttered dish and bake fifteen minutes. —
Mrs. J. F. Davis.
TOMATO OMELET.
Five eggs, four small or three large tomatoes, one-half cup of
milk, one teaspoonful of flour, one scant teaspoonful of salt, half
a teaspoonful of black pepper. Beat the eggs. Stir flour, salt and
pepper into the milk, a"nd add to the eggs. Peel the tomatoes,
chop into small pieces, and add just before turning into the ome-
let pan. — Mrs. R. H. Seeley.
DEVILED EGGS.
Boil six or eight eggs hard, leave them in cold water until
cold, remove the shells, cut them in halves, slicing a bit from
33
the l)ottom to make them stand upright; take out the yolks and
rub to a smooth paste, with a very Itttle mehed butter, a little
cayenne pepper, a touch of mustard, salt, and a teaspoonful of
vinegar. Fill the hollowed whites with this. Cho]) lettuce or white
cabbage, seasoned with pepper, sah, vinegar, and a little sugar;
fill your salad bowl with this ; add the eggs and serve.
E(®5!cS)i
"Cook, see all your sauces
Be sharp and pungent to the palate.
That they may commend you."
Beal'mont and Fi.etchek.
--?!( —
SALAD DRESSING.
To make this condiment, your poet begs
The powdered yellow of two hard-boiled eggs;
Two boiled potatoes passed through kitchen sieve.
Smoothness and softness to the salad give;
Let onion's atoms lurk within the bowl,
^\nd, half suspected, animate the whole;
( )f mordant mustard, add a single spoon ;
Distrust the condiment that bites so soon;
But deem it not, thou man of herbs, a fault
To add a double quantity of salt;
Four times the spoon with oil from Lucas crown.
And twice with vinegar, procured from town ;
And lastly, o'er the flavored compound toss
A magic "soupcon" of anchovy sauce.
C), green and glorious, O herbaceous treat 1
'Twould tempt the dying anchorite to eat;
Back to the world he'd turn his fleeting soul.
And plunge his fingers in the salad liowl :
Serenely full, the epicure would say,
"Fate cannot harm me, I have dined today.'"
SiDNKv Smith.
35
SALAD I)RP:SSING— No. i.
One large tablespoonful of mixed mustard, the yolks of two
eggs ; rub smooth and add five tablespoonfuls of sweet oil, then
the yolks of two more eggs ; when smooth, five more tablespoon-
fuls of oil, then two more yolks and two tablespoonfuls of oil ;
then a little salt, half a cup of vinegar, and the whites of five
«ggs, well beaten. — Mrs. Dr. Crmaell.
SALAD DRESSING— No. 2.
Three eggs, one tablespoonful each of sugar, oil, and salt, a
a scant tablespoonful of mustard, a cupful of milk, a cupful of
vinegar. Stir oil, salt, mustard and sugar in a bowl until j>erfectly
smooth. Add the eggs, and beat well ; then add the vinegar,
and finally the milk. Place the bowl in a basin of boiling water,
and stir the dressing until it thickens like soft custard. This
dressing will keep two weeks, if bottled and put in cool place. —
Mrs. John P. Gilinan.
SALAD DRESSING— No. 3.
One egg well beaten, one-third of a cup of vinegar, one small
teaspoonful each of sugar and mustard, a pinch of cayenne pep-
per, and a piece of butter as large as a walnut. Steam until it
thickens, stirring constantly. When cool, add cream or milk until
like soft custard. — Mrs. S. Stuart.
SALAD DRESSING— No. 4.
Rul:) the yolk of one hard-boiled egg as smooth as possible, then
add a tablespoonfiil of butter and the yolk of one raw egg, a tea-
spoonful each of salt; mustard and sugar, and a tablespoonful of flour.
Rul) all together until perfectly smooth, then add by degrees one
teacup of vinegar, (less, if strong,) and last of all, one teacup of
cream whi|)ped to a froth. — Mrs. M. F. Ames.
36
SALAD DRESSING— No. 5.
Ingredients : One tablespoonful of vinegar, three tablespoonfuls of
olive oil, one salt-spoonful of salt, one of pepper, one even teaspoon -
ful of onions scraped fine. Mix the pepper and salt, add the oil and
onion, then the vinegar ; when well mingled, pour the mixture over
the salad and mix all together. This is especially nice for lettuce. —
Mrs. Dudley Porter.
CHILI SAUCE.
Two quarts of tomatoes, two green peppers and two onions chopped
fine, two tablespoonfuls of salt, three tablespoonfuls of sugar, four
cups of vinegar. Boil the onions and peppers in the vinegar until
soft, then add the tomatoes, and simmer together for nearly an hour.
Add a teaspoonful of allspice, cloves and cinnamon. — Mrs. J. S.
Wheeler,
SHIRLEY SAUCE.
Two dozen ripe tomatoes, two onions, two large red peppers, four
cups of vinegar, four tablespoonfuls of sugar, three tablespoonfuls of
salt. Chop peppers and onions fine. Boil all three hours slowly. —
Mrs. C. R. Evans.
GOOD SALAD.
Chop fine half a head of cabbage. Into it stir a little salt, and
half a cup of thick cream. Heat half a cup of vinegar, stirring into
it the beaten yolks of two eggs, a teaspoonful of sugar, and half a
teaspoonful of mustard. Pour this over the cabbage just as it goes
to the table. — Mrs. Wm. Fitz, Providence.
TOMATO SAUCE.
One quart canned tomatoes, two tablespoonfuls of butter, two table-
spoonfuls of flour, eight cloves, a small slice of onion. Cook the
tomatoes, onions and cloves, ten minutes. Heat the butter in a
frying-pan and add the flour. Stir over the fire until smooth and
37
brown, and then stir into the tomatoes. Cook two minutes. Season
to taste with salt and pepper, and nil) through a strainer fine
enough to keep back the seeds. This sauce is nice for fish, meat
and macaroni. — Mrs. John P. Gihiia/i.
TOMATO KETCHUP— No. i.
One peck of ripe tomatoes, one-half pint of sugar, one-half pint
of cider vinegar, one tablespoonful of salt, one teaspoonful each
of allspice, ginger, black pepper and cassia, one-half teaspoonful of
cayenne pepper, two teaspoonfuls of white mustard. Boil the toma-
toes two hours ; strain, bottle and seal. — Afrs. E. H. Drew.
TOMATO KETCHUP— No. 2.
One gallon of strained tomato, four even tablespoonfuls of salt,
one tablespoonful and one heaping teaspoonfiil each of allspice,
mustard, cassia and cloves, three even teaspoonfuls of red pepper,
one cup of vinegar. Boil the tomatoes before straining, just enough
to soften them ; then add the spices, and boil away one-third — or
four hours. — Airs. R. H. Seeley.
CELERY SAUCE.
Cut the stalks in small pieces, boil in water, and add milk,
flour, butter, a little salt and mace. Boil till it is as thick as
cream. — Mrs. Anna L. George.
CELERY VINEGAR.
Upon an ounce of celery seed pour half a ])int of \inegar. Bot-
tle it and use to season soups and gravies.
FRENCH MUSTARD.
Slice an onion into a bowl, cover with vinegar, leave twenty-four
hours, pour off the vinegar into a basin, i)ut into it one teasjjoon-
ful of pepper and salt, one tablespoonfiil of brown sugar, mustard
38
enough to thicken ; smooth the mustard with vinegar, as you would
for gravy. Mix it all together, set on the stove and stir until it
boils. Use it cold. It will kee]) a long time. — Mrs. Warnei- R.
Whitticr.
MINT SAUCE.
Two table spoonfuls of green mint, cut fine : two of brown sugar ;
one-half cujj of vinegar. Nice with roast lamb, — Miss Cairic
Duncan.
BUTl'ER SAUCE.
Boil one teacupful of milk, and stir into it one and a half tea-
spoonful of flour mixed with milk or water until perfectly smooth.
Let this boil two or three minutes, until it thickens a little. Add
salt and a piece of butter the size of an egg, or more if you
like. The butter must not be allowed to boil. Slices of hard-
boiled eggs may be added, or capers to serve with boiled mut-
ton. — Miss S. P. Whittier.
r-.p3jpjt,7^;<^,7ii|'gi!E:;|;:,
"Thou unassuming commonplace of nature." — Wukdswokth.
— ^-^if 5
POTATOES.
New potatoes are best prepared just in time for cooking. Old
ones should be pared, or have a strip of the skin cut off, and
left in cold water for an hour or two Ijefore boiling. Put them
into boiling water, salted, and keep them boiling fast, ^^'hen done,
drain off all the water, and let them steam ver\- dr\- upon the
top of the stove or in the oven. In the spring of the year they
should be mashed and mixed with a little hot milk and butter.
The)- are ver\- nice roasted with meat. The)- should be pared and
left in cold water for a while. About an hour before a roast of
beef is done, put them in the drip]:)ing ])an and baste them as
the meat is basted.
SQUASH.
Stjuash should be steamed rather than boiled ; but perha])s the
best way is to cut it in large pieces and bake, then s(ra])e from
the shell and season.
40
BEETS.
Beets are very nice baked, but for this purpose large ones should
be selected, as they shrink very much in the oven. They require
from four to six hours, according to size.
PARSNIPS.
Parsnips require an hour or two to boil, and may be served
simply sliced, but they are much nicer fried in butter after they
have been boiled.
TURNIPS.
Turnips should be boiled in salted water, and served either
sliced or mashed.
ONIONS.
Onions are best boiled in milk. If water is used, change it
when they are half done. Serve whole, or in a dressing made of
milk and butter, salt and pepper.
CARROTS.
Carrots, after boiling about two hours, should be cut in dice,
and seasoned with butter, pepper and salt.
BEANS AND PEAS.
Beans and peas should be boiled in as little water as may be,
and salted when nearly done. If the water is hard, soften it with
a pinch of soda.
GREENS.
All kinds of greens should be left in cold water for an hour or
two, boiled in salted water, drained in a colander, and serveefiis sugar must be omitted.
BROWN BREAD— No. i.
One egg, one cup of sour milk and two cups of sweet milk.
or three cups of sweet milk, two-thirds cup of molasses, one heap-
ing cup of Graham meal, one cup of rye, one cup of Indian
meal, one teaspoonful of soda, a little salt. Steam three hours, then
set in the oven twenty minutes. — Mrs. J. Houston J I 'est.
BROWN BREAD— No. 2.
One and one-half cuj) of Indian meal, the same of rye. one
cup of flour, two-thirds of a cujj of molasses, nearh- three cups
50
of milk, or milk and water, one teaspoonful of soda, and a little
salt. Steam four hours, then take off the cover and let it stand
in the oven fifteen minutes. — Mrs. Helen A. Chase.
BROWN BREAD— No. 3.
One cup of molasses, one cup of Indian meal, one cup of rye.
one cup of flour, three scant teaspoonfuls of soda, one of salt.
Make a not too stiff batter with water. Butter your bread-pan,
pour in the batter and steam three hours or more. Then cook
in the oven half an hour. — Mao-ixic Donne//.
BROWN BREAD— No. 4.
Four cups of Indian meal, one of rye meal, one of molasses,
one egg, one teaspoonful of soda, one pint of water, one of
milk, a little salt. Bake four hours, covered. — Mrs. Geo. H.
App/eton.
BROWN BREAD— N(X 5.
Two cups of Indian meal, one-half cup of rye meal, one cup
of flour, two cups of sweet milk, one-half cup of molasses, one
teaspoonful of soda, a little salt. Steam four hours. — Mrs. Dr.
Tow/e.
THIRD BISCUIT.
One pint of sour milk, one teaspoonful of soda, salt, one-half
cup of molasses, one-third of a cup of rye meal, Indian meal and
flour, stiff enough to drop from a spoon. Bake in a hot oven. —
Mrs. P/ielu- How.
RYE BISCUIT.
Two cups of rye, one cup of flour, two eggs, one teaspoonful
of cream of tartar, one-half teaspoonful of soda, one tablespoonful
of molasses, a little salt, milk sufficient to make a stiff batter. —
Mrs. Dr. Cro7ve//.
51
PARKKR HOL'SK ROLLS.
Put two ( marts of flour into a pan. Make a hole in the flour
and put in half a cup of yeast, a tablespoonful of sugar, a table-
spoonful of butter, a little salt, and one pint of milk. When risen,
mix and leave to rise again. After it has risen the second time,
cut into thin, round biscuit. With a ])it of cloth spread over
each a little melted butter, then fold over and put in a pan.
Spread a little melted butter on the top of each roll. When well
risen, bake in a (]uick oven. Do not knead at all. — Mry. [ona-
fJian Ki)nball.
^-^ — ^ ^ <