LIBRARY OF CONGRESS. u ©cjn^rijl^t f 0- TRIKITY PARISH COOK BOOK Choice and Tested Recipes CONTRIBUTED BY THE LADIES OF TRINITY CHURCH. EDITED AND PUBLISHED BY f HE LADIES PARISH AID SOCIETY. WILMINGTON, DEL. : / '•f ** / ^ A, THE JOHN M. ROGERS' PRESS, 1892. ^O .A^^ ^4-^ Copyrighted according to the Act of Congress, in the year 1892, by John M. Rogers, for the "Ladies' Parish Aid Society," of Wilmington, Del. Trinity church, Wilmington, Del. As DKsicxF.n liY TnK()iM(ii,i's p. Chandler, Jr., Ahchitkct. Tt^I^ITV Pfl^ISH. Organized 1638. Incorporated 1759. Rector— Rev. H. ASHTON HENRY. Wardens— HORACE) BURR, M. D., Vestrymen— J. PARKE POSTLES, ISAAC C. PYLE, WM. MONTGOMERY JNO. P. R. POLK, EDWARD T. CANBY. Sec'y, JOHN S. GROHE. Treas., EDW. T. CANBY. CHAS. M. CURTIS. THOS. F. BAYARD, JAMES CARROW, SAM'L C. BIDDDE, JOHN S. GROHE, Cist of /T)emb(^rs of Cadies' fWd /)$5oeiatioQ. Mrs. Mrs. Mrs. Mrs. Mrs. Mrs. Mrs. Mrs. Mrs. Mrs. Mrs. Mrs. Mrs. Mrs. Mrs. Mrs. Mrs. Mrs. Mrs. Mrs. Mrs. Mrs. Mrs. Mrs. Mrs. Mrs. HENRY R. BOYNTON, Mrs. GEO. LeMAISTRE, E. T. CANBY, MARK M. CLEAVER, CHAS. M. CURTIS, HENRY C. CONRAD, PETER B. COOPER, CLELAND, JOS. L. CARPENTER, JAMES A. DRAPER, VICTOR DU PONT, ADELINE L. DORR, Mrs. WM. T. MANSLEY, Mrs. J. C. MORROW, Mrs. MARGARET McCREA, Mrs. henry B. NONES, Mrs. GEORGE W. ORTLIP, Mrs. ISAAC C. PYLE, Mrs. WALTER PYLE, Mrs. J. PARKE POSTLES, Mrs. F. L. PATTERSON, Mrs. J. M. ROGERS, CHAS. L. DOUGHTEN, Mrs. JOSEPH SWIFT, ALEXANDER EVES, Mrs. J. D. SISLER, JOHN C. FARRA, JOHN S. GROHE, HORACE W. GAUSE. JNO. M. HARVEY, T. C. HATTON, H. ASHTON HENRY, H. C. JONES, TILGH. JOHNSTON, JAMES B. JEFFERIS, WM. M. KENNARD, WM. H. LLOYD, PAUL LUKENS, MILO LOCKE, Mrs. S. T. TURNER, Mrs. JAMES A. TAYLOR, Mrs. WM. J. WILLIAMS, Miss MARY BURR, Miss CLARA BURR, Miss MARY FARRA, Miss K. FARRA, Miss R. A. GALLAGHER, Miss SIDNEY HAYES, Miss CARRIE JOHNSTON, Miss MARY LAFFERTY, Mi.ss ANNA PURDY, Miss SOPHIE WAPLES. Mrs. MARGARET LYNDALL. TABLE OF CONTENTS. BREAD, &c. Bread, 17 Boston Brown Bread, ... 34 Corn Bread 25 Indian Loaf, 35 Baking Powder Biscuit, . .21 Maryland Biscuit, 22 Biirliugton Buns, 26 Germantown Buns, • . • 39 Laplanders, 37 Sally Lunn, 26, 40 Spanish Buns, 28 Muffins, 33 Corn Muffins 35 Yorkshire Muffins, .... 19 Parker House Rolls, ... 20 Pocket Book Rolls, .... 24 Potato Rolls, 21, 32 Quaker Rolls, 36 Very Fine Rolls, 31 Rusks 18, 22, 37 Mother's Rusks, ..... 28 Corn Cake, 33. 34 Flannel Cakes, 30 Johnny Cake, (Bishop Wil- liams, ) 27 Oatmeal Cakes, 29 Squash Cakes, 36 Pone, 27, 38 Yeast, 23 BREAKFAST AND LUNCH DISHES. An Egj'ptian Dish, .... 54 Beef Steak a la Mode.. . . 57 Beef Steak Stewed 60 Beef Riseroles, 53 Boston Baked Beans, ... 48 Cheese Dishes, . 49, 50, 54, 56 Chicken Jellied 53 Chicken dressed as Terrapin 50 Chicken or Veal Jellied, . 52 Chicken Croquettes, . . . 173, 174, 178 Corn Oysters, 55 Curry Gravy, 55 Dressed Calf's Head, ... 49 Duck Terrapin, ..... 59 Egg Dishes, 41, 42, 43, 46, 58 Fish Croquettes, . . . • 175 Lamb Chops, 44 Meat Cakes, 46 Omelettes, 42, 44 Oyster Croquettes, . . 176, 177 Potato Croquettes, . . .177 Potato Puif. 57 Salmon Timbale 51 Terrapin Hash, 45 Turbot, 52 Veal and Ham Moulded, . 47 Veal Loaf, 45, 59 FISH AND OYSTERS. Lobster a la Newburg, 69, 70, 71 New Orleans Court Bouil- lon, 62 Rock or Cod Fish, (Fresh.) 64 Scalloped Halibut, . . . .61 Scalloped Fish, 63 Terrapin, 71, 72 Deviled Oysters, 65 Oysters a la Baltimore, . . 68 Oyster Pie, 65 Pickled Oysters, 66 Scalloped Oysters, 67 VI CONTENTS. SOUPS. Corn Soup, 75 Gumbo Soup 75 Mexican Beau Soup, ... 76 Ox Tail Soup, 77 Potato Soup, 73 Tomato Soup, . . .74, 76, 78 SALADS AND DRESSINGS. Chicken Salad, 79 Cold Slaw, 81 Crab Salad, 80 Potato Salad, 82 Cabbage Dressing, .... 83 Chicken Salad Dressing, 85, 86 Mayonnaise Dressing, ... 83 Salad Dressing, 84 PICKLES, CATSUPS, &c. Green Tomato Pickles, . . 90 Mangoes, 98 Oil Pickles, 88 Spanish Pickles, . . .89 Cold Catsup, 93, 97 Cucumber Catsup 92 Hidgeon Catsup, 92 Mustard Tomatoes, .... 94 Chili Sauce, 95, 96 Shirley Sauce, 94 Tomato Catsup, . .91, 95, 96 To Pickle Onions, 87 To Pickle Cucumbers, ... 88 PUDDINGS, CUSTARDS, &c. Ashburton Pudding, . Baked Indian Pudding, Bird's Nest Pudding, Carrot Pudding, . . . Charlotte a la Royale, Chocolate Pudding, Cottage Pudding, Dandy Pudding, . Delicate Pudding, Delicious Pudding, Fig Pudding, . French Pudding, Fruit Pudding, . . Hasty Pudding, . Orange Pudding, Orange Float, . . Plum Pudding, . Queen of Pudding, Kice Pudding (without eggs), 108 loi 107 TOO 104 106 105 107 103 102 103 109 • 99 106 100 112 108 lOI 105 Snow Pudding, 104 Suet Pudding, 102 American Cream, . . iii, 116 A Nice Frozen Dessert, . 114 Apple Custard, no Bavarian Cream, .... 109 Charlotte Russe, . . . .116 Chocolate Cream, . . . .111 Coffee Jelly, 115 Cream Meringue, . . . .114 Gelatine Custard, . . . .110 Hamburg Cream 112 Lemon Custard, 113 Russian Cream, 118 Snow Ball Custard, . . .117 Spanish Cream, . . . 113, 117 Tapioca Cream 115 Fairy Butter (hard sauce), 119 Lemon Butter, . . . 118, 119 CONTENTS. VU PASTRY. Cream Pie, 124 Egg Pie, 120 English Fruit Pie, . . . .123 Lemon Cream Pie, . 121, 122 Lemon Pie, 123, 124 Mince Pie (Meat), .... 121 Pie Crust, 122 CAKES. Angel Food, 143 Black Cake, 144 Caramel Cake 134 Chocolate Cake, . 129, 133, 150 Cream Cake, 145, 146, 155, 156 Cookies, .... 135, 150, 154 Crullers, . .131, 134, 159, 165 Composition Cake, . . -153 Delicious Cake, 142 Doughnuts, . .126, 132, 163 Feather Cake, 152 Fruit Cake, . 136, 140, 141, 160 Gingerbread, 133, 137, 143. 151. 157, 164 Harrison Cake, 155 Hermits, 160 Jelly Cake, 153, 158 Jumbles, 127, 130, 145, 152, 159. 162, 164, 165 163 Layer Cake Custard, . Lemon Jelly for Layer Cake, 162 Lemon Cake 128, 129 Mahogany Cake, . . . .127 Marble Cake, 158 Minnehaha Cake, 147, 148, 149 Nut Cake, 137, 138, 139, 142 Orange Cake, . . 128, 131, 151 Pound Cake, 126 Puff Cake, 161 Sand Tarts, 135 Scotch Cake, .... 132, 140 Spice Cake, 166 Sponge Cake, . . 130, 136, 161 Straw Cake, 147 Sugar Cakes 148 Victoria Cake, 146 White Mountain Cake, 125, 154 CONFECTIONS AND PRESERVES. Chocolate Caramels, . Crystallized Pop-Corn, Everton Taffy, . . . Marron Glaces, . . . Pop-Corn Balls, . . . Brandied Peaches, . . 169 169 168 167 168 171 Ginger Peaches, 172 Plum Sauce, 171 Preserved Water Melon, . 170 Sweet Pickle Plums, . .172 Rules for Canning Fruit, . 179 BEVERAGES. Blackberry Cordial, ... 181 Egg Nog 180 Elder Blossom Wine, . . 182 Dinner Giving, . . . 184-190 The Table 191 Invalids' Fare, 192 Grape Wine, . . . . i8j, 183 Grandmother's Whips, . . 182 Raspberry Vinegar, . . .183 Introduction to Sick Room, 195 Household Hints, . . . . 19S Vlll CONTRIBUTORS. CONTRIBUTORS. Mrs. J. T. BuRROwES, Mrs. J. L,. BURTNETT, Miss Ci.ara A. Burr, Miss Mary S. Burr, Miss S. C. Bye, Miss LiIvI/IE Carpenter, Mrs. CI.ARK, Mrs. Ei.i,En S. Coffin, Boston, Mrs. Frances E. Coi^eman, Mrs. Peter Cooper, Mrs. Draper, Mrs. a. du p. Mrs. a. p. Eves, Miss Mary M. Farra, Mrs. C. H. GalIvAGher, Miss Reba A. Gai^lagher, Mrs. John S. Grohe, Mrs. Kate H. Hamii^ton, Mrs. J. M. Harvey, Miss Hayes, Mrs. Wm. Hearne, Mrs. H. Ashton Henry, Miss C. Johnston, Mrs. M. a. Lii^4^J■ our flavor. Beat all well together, and add the currants, bake in a quick oven in flat tins twenty minutes. %u./^. ^Aa MOTHER'S RUSKS. NE pint of milk, two cups of sugar, one cup of butter, one egg. Hj^. TRINITY PARISH COOK BOOK. 29 OATMEAL CAKES. NE cup of boiled oatmeal, one tablespoonful of butter, one quart of flour, one tablespoonful of white sugar, one and one-half cups of milk, one- third teaspoonful of salt, half a cup of yeast ( or one- third of an yeast-cake.) Let the oatmeal be nearly cool before using. Stir all together for eight or ten minutes. Let it rise over night. Fill gem pans three-fourths full, let them rise half an hour. Bake in a hot oven. 30 TRINITY PARISH COOK BOOK. FIvANNElv CAKES. t=>> EAT the yolks of two eggs light; add about lyj one quart of buttermilk or sour milk, salt, two teaspoonfuls of baking soda, and flour enough for a thin batter; lastly, add the whites of the eggs, beaten light. .^^.^^ .^^^^. FLANNEL CAKES. LEVEN ounces of flour, two good-sized spoon- fuls of Rumford's yeast powder; sift together; two eggs, beaten separately, one pint of milk, one and one-half ounce of lard. TRINITY PARISH COOK BOOK. 31 VERY FINE ROLLS. NE pint of new milk poured hot over two large potatoes boiled and mashed, two ounces of butter, and two of lard, stirred into the potatoes and milk, a teaspoonful of sugar, one of salt, two pounds of sifted flour, and half a cake of compressed yeast, knead all together for twenty minutes after break- fast if for tea ; when very light, roll them out an inch in thickness, cut, put in pans, rise again until very light, and bake in a hot oven. ./^. ^Aj.. 32 TRINITY PARISH COOK BOOK. POTATO ROLLS. /ITBOUT 9 p. m., beat up two eggs, one-half cup of (LA sugar, one cup of mashed potatoes, three-fourths of ii- i-i a cup of melted lard, one cup of warm water, a little salt, a pint of yeast, and two cups of sifted flour. The next morning work up about as stiff as bread dough, and let it rise until noon or a little later. Then roll out about one-half an inch thick, and cut out with a biscuit cutter. Lay one piece on top of another in pans. Let it rise again before baking. OU.^. /h-^.,.^;tkdt. TRINITY PARISH COOK BOOK. 33 CORN CAKE. NE pint of milk, one-half pint Indian meal, four eggs, a scant tablespoonful of butter, salt, and one teaspoonful of sugar. Pour the milk boiling on the sifted meal, when cold, add the butter (melted), the salt, the sugar, the yolks of the eggs and lastl}^ the whites, well beaten. Bake half an hour in a hot oven. MUFFINS. NE pint of milk, two eggs, one large table- spoonful of lard, eleven ounces of flour, two teaspoonfuls of Rumford's yeast powder. 34 TRINITY PARISH COOK BOOK. BOSTON BROWN BREAD. NK heaping cup of Indian meal, one heaping cup of Garham flour, one heaping cup of rye flour, one cup of sour milk, one cup of sweet- milk, two-thirds of a cup of molasses, one egg, heaping teaspoonful of soda, little salt. Steam four hours, set in oven fifteen minutes. Currants are an addition. CORN DODGERS. ONE pint of milk, two pints of meal, two eggs, one teacupful of lard, two teaspoonfuls of Royal or three {teaspoonfuls of Rumford's yeast powder. TRINITY PARISH COOK BOOK. 35 INDIAN I.OAF. 'WO cups of sweet milk, one cup of sour milk, two cups of Indian meal, one cup of flour, four tablespoonfuls of syrup, one tablespoonful of butter, one teaspoonful of soda, one-half teaspoonful of salt. Steam from three to five hours. CORN MUFFINS. ©NE cupful of white corn meal, two cupfuls of flour, one half cup of sugar, one half cup of butter, two eggs, one teasponful of soda, two teaspoonfuls of cream of tartar; mix with cold water and bake in a quick oven. ^^.^ ^(^.y^- 36 TRINITY PARISH COOK BOOK. QUAKER ROLI.S. nAKE a stiflF sponge of three pints of milk and three tablespoonfuls of yeast; put to rise over night; then add a half pound of lard, three- quarters of a cup of white sugar, salt and flour enough to work light; let rise again; make out and put in pans to rise before baking. A?^.^- ^^.^.. SQUASH CAKES. ONE cup of squash, one-third cup of sugar, one cup of milk, one-third cup of butter, one tea- spoonful of soda, two of cream of tartar, two and one-half cups of flour ; bake in rings. -, /^^^yi'^'^^Cc^*^ «^'^^^i'>i^^^*=^^5:^ TRINITY PARISH COOK BOOK. 37 RUSKS. ONE cup of butter, one egg, one pint of milk, one pint of yeast, and three cups of sugar. Make a sponge at night; in morning make a soft dough and let get light. Mould in forms and bake a light brown. These rusks dried and grated make a fine Panado for the sick. LAPIvANDERS. ONE pint of sweet milk, one pint of wheat flour, two eggs, a tablespoonful of melted butter, a little salt. Beat the yolks and whites separately and thoroughly. To be baked in gem pans, which must be heated on top of stove before using, and have the oven hot. Make a nice dessert by cutting a slit in the side and filling with the following cream: One egg, beaten; two small spoonfuls of corn starch, one cupful of milk. Let it become cold before using. Eat with sauce. 38 TRINITY PARISH COOK BOOK. CORN PONE. NE quart of corn meal, one teaspoon ful of salt, two tablespoonfuls of butter; put together in a pan, and pour on enough boiling water to wet them all through. Then add milk until it is a batter, next two teaspoonfuls of cream of tartar, yolks of six or eight eggs beaten well, then the whites beaten to a froth, and one teaspoonful of soda dissolved in milk. Stir all together, and bake in a moderate oven for thirty minutes. This quantity is better if baked in two cakes. 'A€.^, A?-^.,./^;^^^. TRINITY PARISH COOK BOOK. 39 GERMANTOWN BUNS. aUARTER pound of butter, half a tumbler of milk, half a pound of white sugar, three-quar- ters of a pound of flour, four eggs, well beaten, one and a half cups currants, one yeast powder (Bring- hurst's), spices. Melt the butter in the milk, add the sugar, then the eggs, then the currants; beating con- stantly. Then the flour, which should be sifted, and have one grated nutmeg and a tablespoonful of cinna- mon mixed with it. Dissolve the blue paper of yeast powder in brandy, the white in rose water or milk; add them separately, beating well all the time, and bake immediately in shallow tin pans. Mrs. A. duP. 40 TRINITY PARISH COOK BOOK. SALLY LUNN. NE egg, one-quarter cup of sugar, four table- spoonfuls of melted butter, one cup of milk, two and one-half cups of flour, two teaspoonfuls of baking powder. Beat the eggs, add the butter, then sugar and milk, then flour and baking powder (sifted). Bake in gem pans in hot oven about twenty minutes. TRINITY PARISH COOK BOOK. 41 BREAKFAST AND LUNCH DISHES. EGGS WITH OYSTERS. 'AKE three oysters to each egg, and cook them in their own liquor. Strain all the juice oflF, and chop very fine. Stir into scrambled eggs. Pepper, and salt, and a very small portion of nutmeg. EGGS WITH CHEESE. NTO scrambled eggs stir, while on the fire, a half teaspoonful of grated cheese for each egg, and a -1 little parsley chopped very fine. Salt, and a very little red pepper. This is a good way to use up old, dry cheese. r. rtfi^yy^^C"^^^ 42 TRINITY PARISH COOK BOOK. TOMATO OMELETTE. ONE tablespoonful of tomato sauce to each egg. Three eggs makes a nice dish. Beat eggs separately; add tomatoes to yolks. Then stir in beaten whites very carefully and put in oven. Put pepper and salt to yolks. ^^2^. ^_. ^^.-d^ ^ SOFT BOILED EGGS. UT the eggs on in cold water, and as soon as the water boils take the eggs out. ^* y. c^t 'C'O-^^'-^^^ TRINITY PARISH COOK BOOK. 43 DEVILED EGGS. ^^OURTEEN eggs, two tablespoonfuls of vinegar, two tablespoonfuls melted butter, salt, black and -i red pepper to taste. Mustard enough to lay on the end of a knife an inch from the top, nine stalks of parsley, chopped fine. Boil eggs about twenty minutes until quite hard. After they have cooled, cut each in half. Remove the yolk and rub until smooth, then mix in the ingredients, after which mould into balls suffi- cient to fill each half egg. T' 44 TRINITY PARISH COOK BOOK. VEAL OMELETTE. OUR pounds of veal cutlet, one-half pound of raw salt pork chopped very fine, beat up four ^ eggs, a cup of rich sweet cream, stir both sepa- rately into the chopped meats, melt half pound of but- ter with some thyme and parsley chopped fine, put it into the meat. Season the whole well with pepper and salt. Bake, slow, four hours, in a round tin. Cut cold for tea or lunch. LAMB CHOPS. AMB chops cooked in this way are excellent. Put them in a frying pan, with a very little water, ^ so little that it will boil away by the time the meat is tender ; then put in lumps of butter with the meat and let it brown slowly ; there will be a brown, crisp surface, with a fine flavor. Q^A4/. Q^. Q^. Q^"-A '■Ua/: TRINITY PARISH COOK BOOK. 45 TERRAPIN HASH. UT lamb or veal in pieces the size of an olive, being careful to take off all the fat, dust with flour. Have ready a sauce-pan with one-sixth of a pound of butter, half a pint of water, one-half dozen cloves and two hard boiled eggs, chopped fine; throw in your meat and, when scalding hot, add a glassful of sherry or madeira, and half a teaspoonful of Worces- tershire sauce. Serve very hot. VKAI. LOAF. =^HREE pounds of veal chopped fine, one-quarter pound of pork, chopped, three eggs, three table- spoonfuls of milk, one tablespoon of salt, one of pepper, twelve tablespoon fuls of crushed cracker. Mix thoroughly, form into a loaf, and bake, basting occasionally. 46 TRINITY PARISH COOK BOOK. STUFFED EGGS. IX hard boiled eggs cut in two, take out the yolks and mash fine; then add two teaspoonfuls of butter, one of cream, two or three drops of onion juice, salt and pepper to taste. Mix all thorough- ly, and fill the eggs with this mixture ; put them to- gether. Then there will be a little of the filling left, to which add one well beaten egg. Cover the eggs with this, and then roll them in bread or cracker crumbs, fry a light brown in hot butter. •^» ^' &^i!^^f-^^ MEAT CAKE. L-ii-^HREE pounds of lean beef chopped fine, three eggs, six crackers rolled fine, four tablespoonfuls ■i of milk, six teaspoonfuls of sage, six teaspoon- fuls of salt, two and one-half teaspoonfuls of pepper, a small piece of butter, bake two hours. TRINITY PARISH COOK BOOK. 47 VEAL AND HAM MOULDED. UT oue pound of raw veal, and one-half pound of raw ham into slices and put in a sauce-pan with just enough water to cover. Simmer one hour, put three sprigs of parsley in, chopped fine, five minutes before taking from the fire. While it is cooking, soak one-half ounce of gelatine in a cup of cold water and add with the parsley, cut three hard boiled eggs into slices. Butter a mould and put in the eggs so that they will adhere to the butter, and line the sides and bottom of the mould. Let it set all night and turn out into a dish. ^e^ TRINITY PARISH COOK BOOK. BOSTON BAKED BEANS. ICK over a quart of pea beans, wash and soak over night in plenty of cold water. In the morn- ing put into a kettle on the back of the stove, pour on a tea kettle of boiling water and let them stand twenty minutes. Prepare a half pound of fat pork; put into a cup one even teaspoonful of dry mustard, two teaspoonfuls of salt, two tablespoonfuls of molasses; mix well and fill cup with boiling water; pour over the beans, which have been placed in the pot with pork in the centre, fill the pot with boiling water, cover and bake eight or ten hours. /^f^> c^C-^^^'^nn^S, ^^^M^*- TRINITY PARISH COOK BOOK. 49 CHICKEN CHEESE. OIL two chickens ( in as little water as you can ) J J until tender, then chop fine, season with salt, -^ pepper and a little butter ; put a little gelatine in the water the chickens were boiled in; pack the chopped chicken in a jelly mould; pour the gravy over; eat cold. DRESSED CALF'S HEAD. J OAK the head two or three hours in cold water, then take the brains out and tie them up in a cloth ; boil the head until it will fall apart, boil- ing the brains at the same time. When cool pick up, taking out all gristle and skin ; chop the meat with four hard boiled eggs ; then melt one-half pound of butter in a pan, add the calves head, brains, and eggs, season with salt and pepper, and flavor with sherry wine. j/» ^' J^^i^ -i^^^.-'C-.s^'''^.^ * 50 TRINITY PARISH COOK BOOK. Va CHICKEN DRESSED AS TERRAPIN. OIL a pair of large chickens tender. Then shred them in small pieces and put them in a covered stew pan with one-half pint of boiling water. Rub together until very smooth one tablespoonful of flour, one pound of butter, and the yolks of two eggs, add them to the minced chicken, one-half at a time, stirring very hard. Season with salt and pepper. Let it simmer for ten minutes, then stir in one gill of wine and serve hot. CHEESE PUDDING. IX ounces of cheese, grated; two eggs, beaten light; one ounce of butter, one teacupful of milk beaten up together. Bake until like a cus- tard pudding. Salt, pepper and a little mixed mustard to taste. Melt the butter. TRINITY PARISH COOK BOOK. 51 SALMON TIMBALE. 'AKE one can, or two pounds of fresh salmon, remove the skin, bones and oil, if canned salmon is used. Flake the fish with a silver fork till very fine, then add one tablespoon ful of finely chopped par- sley, and one teaspoonful of lemon juice, one teaspoon- ful of salt and one of pepper. Now stir in two table- spoonfuls of thick cream and three well beaten eggs. Turn into well buttered timbale moulds, stand in a pan of boiling water, and cook gently in the oven for twenty minutes; then turn from the moulds and serve with a cream or mushroom sauce. 52 TRINITY PARISH COOK BOOK. TURBOT. 'AKE a white fish or pike, boil until the bones come out easily, sprinkle with salt and pepper. -I Heat a pint of milk and thicken with enough flour to make it creamy. When cool, add two eggs and quarter of a pound of butter. Season with a dash of onion and parsley. Put in a baking dish, a layer of fish, then a layer of the cream, till all is used, cover with bread crumbs. Bake half CjA) an hour. TO MAKE JELLIED CHICKEN OR VEAL. o^ OIL the meat till it falls from the bones ; use j) just as little water as possible ; when cold, chop -^ it very fine, season with pepper and salt, and a pinch of curry if you like that flavor. Then put it in a mould with a layer of hard boiled eggs, either chopped or sliced. Boil the water in which the meat was cooked until it is half boiled away, and pour it over the chicken; this will be ready for use the day after it is prepared. Q^M/. 0^. 0^. O^^A 'Ai.ct/: TRINITY PARISH COOK BOOK. 53 BEEF RISEROI.es. 'AKE cold beef, either roast or steak, cut off the gristle and chop the beef very fine. To one cupful of meat, add one cupful of stale bread crumbs, one egg, well beaten; salt and pepper to taste; a little all- spice, one small onion, chopped fine, with two table- spoonfuls of milk. Roll in balls and fi-y in boiling lard. Trim the dish with parsley. Mrs. a. duP. JELLIED CHICKEN. r^ OIL a chicken in as little water as possible until y)\ the meat can be easily picked from the bones. — -^ Manage to have a pint of the liquid when done. Pick meat from bone in small pieces, removing all gristle and bone. Skim fat from liquor, add one ounce of butter, little pepper and salt, and one-half package of gelatine. Put chicken in a mould, wet with cold water, when gelatine is dissolved, pour liquor over the chicken, turn out when cold. Gelatine should be dissolved in a little cold water, then added to liquor. 54 TRINITY PARISH COOK BOOK. AN EGYPTIAN DISH. ^AKE some thick stewed tomatoes, nicely sea- soned with pepper, salt, sugar and onion juice. -1 Do not sweeten with sugar, but just enough to correct the acid of the tomatoes. Put a thick layer in the bottom of a baking dish. Have ready enough cold mutton, chopped very fine, and well moistened with gravy, and seasoned well. Make the next layer of this; then put another layer of tomatoes, which ought to fill up the dish. Cover with bread crumbs and with some small bits of butter, and brown in the oven. J^/^Vu^T^o^C-e^ \^ CHEESE STRAWS. 'HREE ounces of grated cheese, two ounces of flour, yolk of one ^g^, two tablespoon fuls of water, a little salt and red pepper. Roll one- quarter of an inch thick, cut in strips a finger long, and bake a light brown in a moderate oven. N. B. — Before baking, sprinkle with grated cheese (Parmesan is best). If baked the day before, put in the oven for a moment before using, to make crisp. TRINITY PARISH COOK BOOK. 55 CURRY GRAVY. J5RY in butter a sliced onion and two sliced apples. When getting brown, sprinkle over them two teaspoonfuls of curry powder, and one of flour. Let it brown well and add enough boiling water to make a nice gravy. Strain throtigh a fine strainer, and season with salt to taste. Nice dishes can be made of this gravy by putting into it cold beef or mutton, or hard boiled eggs, which have been cut in slices. CORN OYSTERS. CRAPE the corn from the cob. To every pint of pulp add two well-beaten eggs, one tablespoon- ful of flour, one tablespoonful of milk and one half teaspoonful of salt. Fry in hot lard or dripping. 56 TRINITY PARISH COOK BOOK. CHEKSE STRAWS. 'HESE straws, which are nice with salad or with after dinner coffee, are easily made. Take one- -1 half of a pound dried flour, one-quarter of a pound of butter, one-quarter of a pound of grated cheese, a saltspoonful of salt, and a little mustard and red pepper. Rub the butter into the flour; then mix all the ingredients well together. Beat the whites of two eggs with one-quarter of a pint of cold water, and stir in enough to form a firm paste. Knead the paste well, and roll it out an eighth of an inch thick, and cut it into straw like strips five inches long. Bake in a quick oven till of a pale brown color. They will keep fresh a long time if closely shut up in a tin box. TRINITY PARISH COOK BOOK. 57 POTATO PUFF. 'WO cups of cold mashed potatoes, two table- spoonfuls of melted butter, beaten to a cream; one Qgg, beaten light; one cup of milk, salt to taste. Bake in a deep earthen dish, in a quick oven, till nicely browned. ■^/^' BEEF STEAK a la MODE. UT a pound of beefsteak, cut about an inch thick in a chafing dish, in which two tablespoonfuls i of butter have been melted, with two or three slices of lemon. Let it cook slowl)^ five or ten min- utes ; then pour over it a gill of good stock, or the same quantity of hot water, in which a dessertspoon- ful of "Johnston's Fluid Beef" has been dissolved, also a gill of port wine. Allow the whole to simmer slowly ten minutes longer. When ready to serve, squeeze the juice of a lemon over the steak. A shallow earthen pan can be used on the stove in place of a chafing dish. (Caterer.) 58 TRINITY PARISH COOK BOOK. BEAUREGARD EGGS. 7=^IVE eggs, one-half pint of milk, one tablespoon- ful of corn starch, lump of butter, size of a wal- nut, five squares of toast, salt and pepper to taste. Put eggs on to boil in hot water; let boil for twenty min- utes. Take off the shell, chop the whites fine and rub the yolks through a sieve. Do not mix them. Now put the milk on to boil, rub the butter and corn starch together, and add to the boiling milk. Now add the whites, salt and pepper. Put the toast on a hot dish, cover it with a layer of this white sauce, then a layer of the yolks, then the remainder of the whites, and then the remainder of the yolks. Sprinkle the top with a little salt and pepper, stand in the oven for a minute or two and serve. ^^^^. ^_ ^.d^ ;^ TRINITY PARISH COOK BOOK. 59 DUCK TERRAPIN. "p^AKE the remains of cold duck, add two parboiled sweet breads. Cut the duck and sweet breads ^ into dice. Season well with parsley, salt and pepper. Add one cupful of white sauce, stir over hot water until hot. Then add the yolks of two well beaten eggs and a glass of sherry. VEAL LOAF. 'O three pounds of lean, raw veal, take one pound of salt pork, both chopped finely; one cupful of cracker crumbs, three eggs, pepper and salt. Mix well and make into a loaf. Slap it well, so as to make it solid. Put in a covered pan, sprinkle cracker crumbs over the top, and pieces of butter, (no water). Bake two hours. Eat cold, cut in slices. 6o TRINITY PARISH COOK BOOK. STEWED BEEF STEAK. UT a steak into a sauce pan with a cup of water. Add a can of tomatoes, an onion in which are stuck a dozen cloves, and a little salt. Let it stew gently ( not boil ) for six hours. Then take the steak out of the sauce pan and lay it on a hot dish to keep warm. Take out the onion, and beat up the gravy smooth. Add any salt it may require, also pepper, and a little sugar to correct the acid of the tomatoes. It should be served very hot. After dinner chop very fine what is left of the steak, carefully keeping out any fat or gristle, and mix with all the gravy what is left. Season well, and add a little powdered cloves, and allspice, and nutmeg. Measure this mixture, and add the proper quantity of Coxe's Gelatine. Put in a mould and set in a cold place. It can be turned out and sliced for^tea. tstvu^t'^-c-^^ r. TRINITY PARISH COOK BOOK. 6i FISH AND OYSTERS. SCALLOPED HALIBUT. OUR poiinds of halibut cooked in salt water for half an hour. Put in colander, strain and pick all bones and skin from it. Then put fish in bowl and work with silver fork very fine. Put on range one quart of milk to boil, and in it a very small onion, and let it boil for two minutes; then take half of a pound of butter, three tablespoonfuls of flour, mix thoroughly until perfectly smooth; stir this into boiling milk (first take out onion), cook for a few minutes, until thickened; salt and red pepper to taste. Butter a dish, then put in a layer of fish, then a layer of sauce, and so on until the dish is full; put sauce on top, then fine cracker crumbs, and squeeze a lemon over all. Bake in oven for half an hour and serve hot. This can be put in small fish dishes, and many prefer it so. It is very fine. 62 TRINITY PARISH COOK BOOK. NEW ORLEANS COURT BOUILLON. X^AVE ready a large cup of chopped onion,s, one- half cup of chopped parsley and one quart of -1 tomatoes. Fry the onions in butter, not very brown, then add a cup of water and the tomatoes, which you have peeled and chopped fine, then add parsley and season with cayenne and salt, thicken with a sprinkling of flour, and put in browning enough to make it a rich color. This sauce will take about half an hour to cook, if it cooks away too much add water or more tomatoes. Into this sauce you place the fish (rock is best) cut in pieces the size for each person and let it stew slowly until the fish is cooked. Have ready a large flat dish with pieces of toast, up- on which you place the fish, then add to the sauce a cup of claret, when it just reaches a boil pour it over the fish and toast and serve immediately. TRINITY PARISH COOK BOOK. 63 SCAI.I.OPED FISH. 'WO and a half pounds of halibut or cod, boil in a cloth till tender, with a little salt; let cool and then pick to pieces. Grease baking dish with butter, put layer of fish, then dressing with dots of butter, more fish and so on until all is used, the last layer of fish being well covered with grated cheese. Bake in a quick oven until nicely browned. DRESSING. Two-thirds of a pint of cream (part milk will do), piece of butter, size of an egg; salt, dash or two of red pepper, small quarter of a teaspoonful of mustard, and sufficient corn starch to make the cream of pap con- sistency. Have the cream boiling before adding com starch. While this is hot, add to the fish. ■^I^.C'Trz-^.^^i^. 64 TRINITY PARISH COOK BOOK. ROCK OR COD FISH (FRESH). (A Recipe of Delmonico's.) OUR pounds of rock or cod fish, boil until tender in water slightly salted; then pick it up fine, taking out bones and skin. Boil one quart of milk with one onion in slices, four cloves and a sprig of parsley; boil until it tastes of the ingredients, then strain and add four tablespoon fuls of flour, made smooth by a little water, salt and a pinch of evergreen. Let it thicken by boiling to the consistency of cream; add a quarter of a pound of butter. Butter a baking dish or patty dishes and put in layers of fish and sauce, cover slightly with bread crumbs and cook half an hour. ^=w^^?/£^ TRINITY PARISH COOK BOOK. 65 OYSTER PIE. NE hundred large oysters, yolks of three eggs (boiled hard), two ounces stale bread (grated), two ounces butter, two teaspoonfuls of flour; chop the eggs very fine and mix with the crumbs, which season wdth salt, black pepper and a little cayenne. Put the oysters in a stew kettle, season them with salt and pepper; mix the butter and flour together until smooth, and put in with the oysters; place them over a slow fire until the butter melts, then remove them, make a paste, butter the sides of a deep dish, strew the eggs and bread over the oysters. Bake in a quick oven. DEVII.ED OYSTERS. 'WENTY-FIVE fat oysters chopped up; heat their liquor with a half pint of cream; stir in a heap- ing tablespoonful of flour, rubbed into the same of butter; add, carefully, two well -beaten eggs, some minced parsley, salt and cayenne. Fill scallop or deep oyster shells, and brown lightly. 66 TRINITY PARISH COOK BOOK. PICKLED OYSTERS. FUT one quart of oysters on the fire, with a tea- spoonful of salt; let them heat, and as soon as the ears begin to curl, strain and put in cold water; pour the juice into the kettle and add three or four blades of mace, a teaspoon ful of whole pepper and allspice, and two tablespoonfuls of best vinegar. Let this boil for five minutes, then pour, boiling hot, over the oj-sters, add three tablespoonfuls of sherry and keep in a cool place. If you prefer them a little more cooked, keep on the fire a little longer at the first heating, but if done too much they will be soft. TRINITY PARISH COOK BOOK. 67 SCALLOPED OYSTERS. CALD two dozen oysters in their liquor; drain and retnrn the liquor to the fire with a pinch of nutmeg, a tablespoonful of cream, a tablespoon- ful of flour and a tablespoonful of butter; shake until thickened, put in the oysters, season with salt, cayenne and butter. Butter a dish, sprinkle with crumbs, fill with the oysters and sauce, sprinkle crumbs over the top, and brown in a quick oven. 72u^. y^ 68 TRINITY PARISH COOK BOOK. OYSTERS a la BALTIMORE. ^AKE twent5^-five oysters, put them on the fire in their liquor, and let them come to a boil, or till they plump, then remove, put into a colander and drain, cut into small pieces into a sauce-pan on the fire, put one large teaspoonful of butter and one tea- spoonful of flour, rubbed together; let it come to a bubble; add one cupful of cream, little salt, pinch of mace and cayenne, one grate of nutmeg, one-half tea- spoonful of chopped parsley, one squeeze of lemon, one half teaspoonful of celery seed; add to this the oysters, stir all together. Put the mixture either into a baking dish or individual shells, sprinkle fine crumbs over the top and put into the oven to brown. \/&^^ TRINITY PARISH COOK BOOK. 69 LOBSTER a la NEWBURG. Ply IT two good sized, freshly boiled lobsters. Pick all the meat from the shells, cut into one inch lengths, place in a sauce-pan on the hot range, with one ounce of butter, season with one pinch of salt, a half saltspoonful of red pepper, adding two medium sized truffles, cut into dice shaped pieces; cook for five minutes, add a wine glass of good Madeira wine. Reduce one half, which will take three minutes. Then put the yolks of three eggs in a bowl, with a half pint of sweet cream, beat well together; add lob- ster; gently shuffle for two minutes or until it thickens well. Pour into a hot tureen and serve hot. ^^2^. ^1 ^.&5:- ^ 70 TRINITY PARISH COOK BOOK. LOBSTER NEWBURG. ^^OR six or eight persons, use the meat of a lobster weighing about four pounds, or two small ones; • i four tablespoonfuls of butter, two tablespoonfuls of brandy, two tablespoonfuls of sherry, two teaspoon- fuls of salt, one-fourth of a tablespoonful of pepper, a half kpint of cream, yolks of four eggs, and a very slight grating of nutmeg. Cut the meat of the lobster into small, delicate .slices, put the butter on the stove in a ftying-pan and, when it becomes hot, put in the lobster. Cook slowly for five minutes, then add the salt, pepper, sherry, brandy and nutmeg, and simmer five minutes longer. Meanwhile beat the yolks- of the eggs well, and add the cream to them. Pour the liquid over the cooking mixture and stir constantly for one minute and a half. Take from the fire immediately at that time and serve in a warm dish. (I think cayenne pepper preferable to black). TRINITY PARISH COOK BOOK. 71 LOBSTER a la NEWBURG. =^W0 pounds of cooked lobster, one cupful of cream, yolks of three eggs, one half goblet of -1 sherry (table), salt and cayenne pepper. Put a little butter m a stew-pan (copper preferred), then add the lobster. When very hot, add the sherry and let come to a boil, then pour in the eggs and cream, and stir until it thickens. TERRAPIN. OIL the terrapin till tender, and, after picking [jj out, add one wine-glass full of sherry wine to ■^ each terrapin. Reserve one half of the livers. DRESSING FOR THE SAME. For each good sized terrapin, mash one half the liver with the yolk of one hard boiled egg, butter the size of an egg, one teaspoonful of flour, one small tea- spoonful of mustard, a dust of cayenne pepper, salt to taste, one tablespoonful of rich cream; add this mix- ture to the terrapin and wine, and let all simmer until it thickens. Serve very hot. 72 TRINITY PARISH COOK BOOK. TERRAPIN. UT the terrapin, alive in boiling water and boil fifteen minutes, or until you can pull oflF the the outer skin and the toe nails. Then put them in fresh boiling water, add a teaspoonful of salt and boil slowly until the shells part easily and the flesh on the legs is quite tender. When done, take out, remove the under shell and let stand until cool enough to handle; then take them out of the upper shells, care- fully remove the sand bags, bladders, the thick, heavy part of the intestines and the gall sacks, which are found imbedded in one lobe of the liver, and throw them away. In removing the gall sack, be very care- ful not to break it, as it would spoil the terrapin. Break the terrapin into convenient sized pieces, cut the small intestines into tiny pieces and add them to the meat; add the liver broken up, also the eggs in the ter- rapin. Put into a stewing pan with the juice or liquor it has given out while being cut. For one quart of meat, boil six eggs for twenty minutes, mash with cream. Put meat to simmer, add eggs, about three- fourths of a quart of cream or milk, half a pound of butter; season with salt and pepper; madeira wine to taste. Caramel to color. About one dessertspoon- ful of flour mixed with cream to thicken. Add wine last thing before serving. TRINITY PARISH COOK BOOK. 73 SOUPS. POTATO SOUP. F=^OUR good sized potatoes, one quart of milk, piece of onion size of silver quarter, sprig of parsley, stalk -l of celery, one bay leaf, one tablespoonful of but- ter, salt and pepper to taste. Put potatoes on to boil in one quart of cold water. When they are half done, drain all the water off, then cover them again with one pint of fresh boiling water. Add the onion, bay leaf, parsley and celery, and boil until the potatoes are done. Put milk on to boil as soon as the potatoes are done, press all through a sieve. Add the butter to them, then the salt and pepper; now pour over the boiling milk. Mix and serv^e immediately. ^^2^. ^_ ^.d^ ;^ 74 TRINITY PARISH COOK BOOK. CRKAM TOMATO SOUP. 7^ OIIv one quart of tomatoes and two quarts of yyi water one hour. Press through a colander. — ^ Add two tablespoonfuls of butter and one table- spoonful of flour (blended) and a teacup of cream. Salt. /^yt^, 7^ TOMATO SOUP. NE quart can of tomatoes, two heaping table - spoonfuls of flour, one tablespoonful of butter, one teaspoon ful of salt, one teaspoon ful of sugar, one pint of hot water. Let tomatoes and water come to a boil, rub flour, butter, and one spoonful of tomato together; stir into boiling mixture, add seasoning. Boil all together, fifteen minutes, rub through a sieve and serve with toasted bread. •^/^' TRINITY PARISH COOK BOOK. 75 CORN SOUP. ONE dozen ears of com, two pounds of beef, cut com from cobs. Put meat and cobs into cold water and boil until meat is done. Take out meat and cobs, and add salt and one tomato to the water, then add the corn; boil three-quarters of an hour; then add one pint of milk or cream; after the milk boils, thicken and season to taste. GUMBO SOUP. /P^ UT up a chicken as for a fricassee, and fry a light \V brown in the pot in which you are going to make ^^ your gumbo; pour off all the extra lard in which the chicken was fried, and add three pints of water, two quarts of finely cut okra, one pint of tomatoes, two medium sized onions chopped fine, and a slice of ham, cut small; season with salt and cayenne. Boil all three hours, serve with boiled rice. Having put a ladleful of the soup in the soup plate, place a tablespoonful of rice in the centre. •^^^T^ 76 TRINITY PARISH COOK BOOK. MEXICAN BEAN SOUP. ONE pint of beans soaked all night. In the morning put the Mexican beans into a pot with three quarts of water, a knuckle of veal, and a piece of butter the size of an egg. Season with pepper and salt. Boil six hours. Have ready in the tureen, a lemon sliced, and one egg boiled hard, and chopped fine. Strain the soup and add one-half tumbler of wine. TOMATO SOUP. /^ OOK in one quart of water till very tender, one \V quart can of tomatoes (or eight large sized ones); \1 add one teaspoonful of soda. When the foaming stops, and not before, add one quart of cold milk, season with pepper, salt, and butter, and let it come to a boil. Roll a few crackers very fine and add just before taking the soup from the fire ; put a layer of whole crackers buttered on the bottom of the tureen. Pour the soup over them. 0^44^. (M/. Ch>. O^^A ''Ua/: TRINITY PARISH COOK BOOK. 77 OX-TAIL SOUP. I— Ij-^AKE two ox-tails, cut into small pieces, put them into a pot without water, set them over the fire to brown, then pour on about five quarts of water, add one turnip, one onion, cut in small pieces, some celery, parsley and leek, also a whole pepper, cloves, one can of tomatoes. Let boil three hours. In the meantime brown a cup of flour in the oven or on the stove. Strain your soup, having taken off the grease, and thicken with the brown flour. To this add a wine glass of Sherry or Madeira and a half glass of catsup, salt to taste. 78 TRINITY. PARISH COOK BOOK. TOMATO SOUP. ONE quart can of tomatoes, one pint of stock or water (first the best), one tablespoonful of but- ter, one tablespoonful of corn starch, one tea- spoonful of sugar, one-fourth teaspoonful of baking soda, one small onion, one bay leaf, sprig of parsley, salt and pepper to taste. Put tomatoes in a sauce-pan with the bay leaf, parsley, onion and stock or water; let all stew for fifteen minutes, now press them through a sieve fine enough to remove the seeds. Wash the sauce-pan and return the tomatoes to it; put on the fire to boil; rub the butter and com starch together, and stir into soup when boiling, stir until smooth; now add salt, pepper, sugar and soda. Butter slices of bread and cut in tiny squares, put them in a baking pan, and toast in the oven until a nice brown; add them to the soup just as it is going to the table. TRINITY PARISH COOK BOOK. 79 SALADS AND DRESSINGS. CHICKEN SALAD. OIL three chickens till tender. Pick the meat )) from the bones and chop fine. U^e celery in the proportion of one-third celery to two-thirds chicken. Chop it separately and not quite as fine as the chicken. For a dressing, take one tumbler and a half of vinegar, three teaspoonfuls of mustard, one- half of a cupful of melted butter or oil, the yolks of five eggs, salt and pepper to taste. After beating, heat this dressing over a slow fire, then stir till nearly cold; then mix together, adding three hard boiled eggs, chopped. This dressing is also very nice for chopped cabbage. ^•^. 4?-^.,.4:t^z^. 8o TRINITY PARISH COOK BOOK. CRAB SALAD. 'AKE the picked meat of twelve boiled crabs. Set this away to become cold, then arrange it on a bed of crisp lettuce, and pour the dressing over it. Work one-quarter of a pound of butter to a cream, then add the well beaten yolks of four eggs, a dessert- spoonful of mustard powder, caj^enne pepper and salt to taste. Mix these ingredients well together, then stir the mixture over the fire, and add vinegar until it is as acid as you wish it. Continue to stir it until it thickens like boiled custard, then remove it from the fire and set it away to become thoroughly cold. The dressing must not be poured over the salad until the time of serving it. .J'^'P^^i^^^ Ot - /X< l^^l^^i— . TRINITY PARISH COOK BOOK. COLD SLAW. HAVE very fine one-half of a small solid head of cabbage; melt in a pan a piece of butter the size of an egg, stir in it a heaping teaspoonful of flour; when perfectly smooth, add one-half pint of milk, with an egg beaten in it; stir over the fire until very thick and beginning to boil, then sef it off and stir in the cabbage; when thoroughly incorporated with the sauce, add a little salt and one-half of a cupful of cold vinegar; stir well until all is mixed. Put it in the dish you will serv^e it in ; dust a little pepper over the top and set away. It should be made half an hour before dinner. /^. ^Aa 82 TRINITY PARISH COOK BOOK. POTATO SALAD. UT up some cold boiled potatoes in small blocks; add to these some celery cut in pieces about one- half an inch long, then some onion and parsley, chopped fine; season these with pepper and salt. Make a dressing of one teacupful of vinegar, lump of butter the size of an egg; one egg, one teaspoonful of mus- tard, one teaspoonful of salt, pinch of pepper, one tea- spoonful of sugar. Put vinegar and butter on the stove and let it come to a boil, beat the egg very light and add to it a little water, the mustard, pepper, salt and sugar; pour these into the hot vinegar and stir briskly until it begins to thicken; when cold, add two tablespoonfuls of sweet cream. Pour over the salad. d/fL(d^'¥^JL^Z^.^. TRINITY PARISH COOK BOOK. 83 CABBAGE DRESSING. 7=J0TTR tablespoon fuls of cream, two eggs, a little red pepper, mustard and salt, one tablevSpoonful of sugar, four tablespoonfuls of vinegar, one tablespoonful of butter. Boil till thickness of cream; pour hot over finely cut cabbage and let stand till cold. I/^^^K MAYONNAISE DRESSING. "\V7"0L,KS of three eggs, one-half teaspoonful of salt, one-half teaspoonful of dry mustard, a little cayenne pepper, one-half bottle of best olive oil, and one-half cupful of vinegar. Beat with Dover &%% beater. In summer begin the dressing with a small baked potato. If the dressing be too stiff, add the white of one egg. ^^^^^^5^^. 84 TRINITY PARISH COOK BOOK. SAIvAD DRESSING. THAT WILL KEEP. BEAT four eggs very light; then beat in half a teacupful of salad oil. Have ready the juice of half a lemon, strained; one-half of a cupful of cream in which has been stirred, until free from lumps, two teaspoonfuls of mustard, one teaspoonful of sugar, one teaspoonful of salt, one saltspoonful of black pepper and one saltspoonful of red pepper. After the oil is well beaten into the eggs, add the lemon juice, then the cream, etc., and last, half a cupful of vinegar. You must taste and see if it is sour enough. (I make mine in a thin quart bowl, which I procured for the purpose.) Set the bowl in a tin of hot water and stir well. It must not be left a minute. Stir it well from sides and bottom of bowl, and keep stirring until it thickens well. Then take off and set the bowl in a dish of ice water and still keep stirring until cold. Bottle, and it is ready for use. TRINITY PARISH COOK BOOK. 85 CHICKKN SALAD OR MAYONNAISK DRESSING. ^^OR one-half of a chicken, take three eggs, two yolks hard boiled, and one yolk raw; mix to a paste, add a dash or two of red pepper, one-quar- ter of a teaspoonful of mustard (stir these well); then pour in slowly, four tablespoonfuls of the best olive oil, stirring all the time. Should you find this will not be enough dressing for the quantity of meat and celery (one stalk to this quantity of meat being suf- ficient), you can add more oil — this must be a thick paste; then add vinegar to taste, and should it not be thin enough, a tablespoonful of cream can be used instead of so much vinegar, as some do not care to have it so tart. Salt to taste. Always wipe the celery dry before cutting in pieces one-quarter of an inch thick. The meat should be a little larger. Keep both in a cool place, and do not add dressing until needed. Boiled chicken is usually preferred, but I like roasted chicken or turkey better. 86 TRINITY PARISH COOK BOOK. CHICKEN SALAD DRESSING. f=30R one pair of chickens, the yolks of four hard boiled eggs, mashed thoroughly with a gill of salad oil. Add the yolks of four raw eggs, one small teaspoonful of mustard, one-half of a teaspoon- ful of red pepper, one tablespoonful of flour, one-half teaspoonful of sugar, one gill of vinegar and half a pint of rich cream. Mix all well together and cook until it begins to thicken. When cold, add a teaspoon- ful of salt and the whites of the four raw eggs. This is also an excellent dressing for lettuce or tomatoes. /^^ - /^, ^. alc^ TRINITY PARISH COOK BOOK. 87 PICKLES, CATSUPS, &c. TO PICKIvE ONIONS. =^AKE the small, round, white onions, peel off their skins, throw them into a kettle of boiling . -i water over the fire. Put in at a time as many as will cover the top; as soon as they look clear, take them out with a perforated skimmer, and lay them on a soft towel folded double. When all are done and quite dry, put them into jars. Put vinegar, sufficient for your onions, over the fire in a kettle, with the fol- lowing spices: One ounce of horse-radish, one ounce of whole black pepper, one ounce of salt to every quart of vinegar; let it come to a boil, and pour hot over the onions. Fill the jars only three parts full of onions. ./^. ^Aa 88 TRINITY PARISH COOK BOOK. TO PICKLE CUCUMBERS. TZ^EEP them in a strong brine for several days, then r\\ put them in a stone pot and pour boiling vinegar i il over them. Boil the same vinegar seven or eight times, or until the pickles become green and hard, then take sufficient fresh vinegar to cover them, and to each one and one-half gallons, add four ounces of black pepper, four ounces of mustard seed, two ounces of green gin- ger, two ounces of allspice, and one-half ounce of cloves, four ounces of celery seed, and one-half dozen small Mexican red peppers. OIIv PICKLES. ONE hundred small pickles, one pint of onions, one pint of salt, one cup of olive oil, one-half pound of mustard seed, two ounces of celery seed. Slice pickles and onions, salt them and let them stand about six hours, then drain them, mix in other ingredients and cover with cold vinegar. T' TRINITY PARISH COOK BOOK. SPANISH PICKLE. NE peck of green tomatoes, two dozen of large white onions, one dozen green peppers. Chop the onions, peppers and tomatoes fine, sprinkle with salt, put this in a bag and let it drain over night. One gallon of good cider vinegar, one ounce of white gin- ger root, one-half ounce of tumeric, one ounce of radish seed, one ounce of celery seed, one ounce of black mustard seed, one ounce of white mustard seed, one pound of brown sugar, one-half pound ground mustard. Mix all the spices and sugar in the vinegar, then add the tomatoes, peppers and onions, put on the stove and let simmer until thoroughly done. Then put in jars. ^•^. A?•^,.M;^^^Jt. 90 TRINITY PARISH COOK BOOK. GREEN TOMATO PICKLES. 'O one gallon sliced tomatoes that are just turn- ing white, and have been scalded in salt and water till they are a little tender, mix a table- spoonful of ground pepper, one tablespoonful of mace, one tablespoon ful of cloves, one tablespoonful of mustard, one tablespoonful of cinnamon, four tablespoonfuls of white mustard seed, two tablespoonfuls of celery seed, four pods of green peppers, six onions (more to suit taste), one pint of nasturtiums. Chop onions and pep- pers fine, mix all together with one-half pound of sugar, and cover with vinegar, and simmer together for fifteen minutes; add more tomatoes, if you do not care to have them so rich with spices. ^ '^.H.'^^Ja^^^ TRINITY PARISH COOK BOOK. 91 TOMATO CATSUP. ONE bushel of ripe tomatoes, prepared by running them through a sieve. This generally makes about four gallons of juice. Then boil down about one-half, and add one pound of brown sugar, one cupful of salt, one quart of vinegar, one tablespoonful of black pepper, two tablespoonfuls of cinnamon, one ounce of cloves, and a little caj^enne pepper. ^.^. A?.^.,^;^.^. CATSUP. NE dozen of green peppers, one dozen of onions, one-half bushel of fine ripe tomatoes. Cut the vegetables and sprinkle one-half teacupful of salt over them; let stand over night. In the morning put over the fire, let boil until all is thoroughly cooked. Press through a colander; return to the kettle, add one and one-half pints of vinegar, a shred of mace, one ounce of ground cloves, one ounce of allspice, one- half teacupful of brown sugar; let boil until thick as desired. Bottle and cork tightly. O^A^.O^.Ch.Q^%. 'AtA/: 92 TRINITY PARISH COOK BOOK. HIDGEON. ©NE-HAIyF peck of green tomatoes, one large head of cabbage, six green peppers, all chopped; one-quarter pound of mustard seed, one-quarter ounce of whole cloves, one-quarter ounce of allspice, four tablespoonfuls of salt. Cover with vinegar, and sweeten to taste. Boil one hour. w^ • jf' ^-Co-yi^ CUCUMBER CATSUP. ■=^AKE three dozens of full-grown cucumbers, eight white onions; peel cucumbers and onions, -1 grate cucumbers and chop onions as fine as possi- ble; sprinkle them with three-quarters of a pint of salt; put all in a sieve and let stand twelve hours, then add one teacupful of mustard seed, one-half teacupful of black pepper. Mix well and put in a stone jar, with strong vinegar; close tightly for three days and it will keep for years. Jp^.^- ^6^' TRINITY PARISH COOK BOOK. 93 COLD CATSUP. =^AKE one-half peck of tomatoes, peel, cut, and drain six hours, then mash fine with the hand, take out all hard pieces; add one-half cupful of salt, three-quarters of a cupful of mustard seed, white and black mixed; one gill of nasturtium, one good-sized root of horse-radish, two tablespoonfuls of celery seed, two tablespoonfuls of black pepper, one tablespoonful of cinnamon, one tablespoonful of allspice, one table- spoonful of mace, one quart of vinegar. Bottle, not seal. 94 TRINITY PARISH COOK BOOK. SHIRIvEY SAUCE. NE peck of ripe tomatoes, eight green peppers, eight onions, chop all these fine; eight table- spoonfuls of salt, eight tablespoon fuls of sugar, eight teacupfuls of vinegar. Put one ounce of whole cloves and one ounce of ground ginger in a bag. Add to the mixture and let the whole simmer gently four hours. MUSTARD TOMATOES. LICE some good, solid tomatoes and lay them out singly on a plate; pepper and salt to taste. Take one ^%z^ O"^ teaspoonful of yellow mus- tard, a small piece of butter, one tablespoonful of sweet cream; vinegar to suit the taste. Beat all together and set over the fire until it boils, stirring well. When done, it should be about the consistency of cream. If too thick when done, add vinegar. Put a spoonful of this dressing on each slice of tomato, and put .some slices of hard boiled ^^% over them. ^ ^^^Z^<^ TRINITY PARISH COOK BOOK. 95 CHILI SAUCE. OUR dozen of large ripe tomatoes; scald, peel and cut into pieces; four green peppers and four red i-l peppers, eight large onions; peppers and onions, chopped fine together; eight small cupfuls of vinegar, eight tablespoonfuls of sugar, four ounces of salt. All cooked together until like preserv^es, which will take nearly all day. Put in jars and seal very tightly. ^^^^. ^„ ^.d^ ;^ TOMATO CATSUP. "L-HALF of a bushel of tomatoes, skinned, boiled j soft, and mashed through a colander. Three- ^ quarters of a pint of salt, one and one-half ounces of cayenne pepper, one and one-half tablespoon- fuls of black pepper, one ounce of cloves (ground), one and one-half ounces of allspice (ground), two and one-half heads of English garlic, skinned, and separated, cut small; one quart of vinegar. Boil until reduced one-third, and bottle without straining. Mrs. a. du P. 96 TRINITY PARISH COOK BOOK. CHILI SAUCE. 'WENTY-FOUR large ripe tomatoes, six green peppers, four large onions, three tablespoon fuls of salt, eight tablespoonfuls of brown sugar, six teacupfuls of vinegar. Chop the peppers and onions very fine. Peel the tomatoes and cut very small. Put all together into a kettle, and boil gently for one hour. Mrs. a. duP. TOMATO CATSUP. NE bushel of ripe tomatoes boiled until soft, then squeeze through a wire sieve, add one-half gallon of pure vinegar, one pint of salt, two ounces of whole cloves, one-quarter of a pound of whole allspice (tie whole spices in a cloth), one ounce of cayenne pepper, three teaspoonfuls of black pepper, one tablespoonful of mustard seed; mix together and boil until reduced one-half of the quantity. Then bottle. jb^.^- ^<^.y^~ TRINITY PARISH COOK BOOK. 97 COLD TOMATO CATSUP. yxnALF-PECK of tomatoes (ripe), chopped fine; two J roots of horse-radish (grated), two red peppers. ^ i-1 chopped fine; three stalks of celery, one cupful of nasturtiums, one cupful of onions, chopped fine, one teacupful of salt, one cupful of black and white mustard seed, two teaspoonfuls of black pepper, two teaspoonfuls of cinnamon, one teaspoonful of ground cloves, one teaspoonful of ground mace, one cupful of sugar, one quart of vinegar. Mix all together, put in bottles, seal up tight. Ready for use any time. .^f^'i^^^ C± ' ((0^ L^l^f'^li-^. 98 TRINITY PARISH COOK BOOK. MANGOES. W UT them in brine for ten days, then wipe dry. Put in strong vinegar and water for two days. Make a filling of chopped cabbage with celery, mustard seed and white pepper with enough olive oil to moisten it. Place them in a jar and cover with this mixture: For thirty-three mangoes, one and three- quarter gallons of vinegar, five and one- quarter pints of sugar, three-quarters of a teacupful of tumeric mixed with vinegar, three-quarters of a cupful of mustard seed, three-quarters of a cupful of celery seed, three- quarters of a cupful of white pepper, three-quarters of a cupful of long peppers, three-quarters of a cupful of ground allspice, a little mace and cloves ground, a little ground mustard. Bruise the mustard and celery seed in a mortar; add a root of horse-radish, or ground horse-radish, two or three garlics, cut up. Cover tightly and keep one year. TRINITY PARISH COOK BOOK. 99 PUDDINGS, CUSTARDS AND SAUCES. FRUIT PUDDING. ==^HREE cupfuls of flour, one cupful of sweet milk, one cupful of molasses, one cupful of suet, chop- ped fine; one cupful of raisins (stoned), one cupful of currants, one teaspoonful of soda, one egg, one tablespoonful of ground cinnamon, one teaspoon- ful of ground cloves. Mix molasses and milk together, add suet, then raisins, currants and spices, a little flour, then soda dissolved in a little boiling water; add rest of flour, and egg lightly beaten. SAUCE. One cupful of powdered sugar, one-half cupful of butter, rubbed to a cream; add yolk of one egg, beaten, then the white, and melt over tea kettle; then add one- half sherry -glass of brandy. :7^^^ loo TRINITY PARISH COOK BOOK. ORANGE PUDDING. Oily one pint of milk. Stir in while boiling, j) one and one-half tablespoon fuls of com starch. Add yolks of three eggs, and one-half cupful of sugar. Have ready one-half dozen sliced oranges, sprinkled lightly with sugar. When the custard is done, pour over the oranges. Make a meringue with the whites of the eggs and one tablespoonful of cold water, beaten lightly, and add three tablespoon fuls of sugar. 7^' CARROT PUDDING. ONE-QUARTER of a pound of chopped suet, one- quarter of a pound of bread crumbs, one-quarter of a pound of grated carrots, one-quarter of a pound of sugar, one-quarter of a pound of raisins, two eggs, one large spoonful of molasses, wine or brandy sauce. Boil two hours. ^^^^^^^''^^^^^^jp^a^ TRINITY PARISH COOK BOOK. loi QUEEN OF PUDDINGS. NE pint of fine bread crumbs, one quart of milk, a piece of butter size of an egg, the yolks of four eggs, one cupful of white sugar, the juice and rind of one lemon. Beat the milk and butter, mix well with the bread crumbs, cool; then add your eggs and sugar, well beaten together, flavor, put in the pan and bake. When done spread the top thick with jelly, and over that the whites of the eggs, beaten light, with a cupful of pulverized sugar, then brown lightly. A?^.^- ^<^^^- BAKED INDIAN PUDDING. 'WO quarts of scalded milk with salt, one and one-half cupfuls of Indian meal, yellow; one tablespoonful of ginger; let this stand twenty minutes. One cupful of molasses, two eggs, a piece of butter the size of a common walnut. Bake two hours. Splendid. 102 TRINITY PARISH COOK BOOK. DELICIOUS PUDDING. 'WO cupfuls of fine bread crumbs, one cupful of white sugar, five eggs, one tablespoonful of but- U ter, one quart of fresh milk, one-half cupful of jelly or jam; boil the milk and pour while hot over the crumbs, add the butter and half the sugar. When cool, add the beaten yolks of the eggs. Bake in a pudding dish (filling about two-thirds) until the cus- tard is set, then spread over it a jellj^ or jam. Cover with a meringue made of the beaten whites of the eggs, and the rest of the sugar. Set in the oven to brown. Serve cold. j^'2'^>0''i^<^ x^ ^ ac^^^-'C^^ SUET PUDDING. ONE cupful of suet, one cupful of molasses, one cupful of milk, one cupful of raisins, three cup- fuls of flour; cinnamon, cloves and allspice to the taste; one-half teaspoonful of soda. Put into a tight tin mould and boil three hours. TRINITY PARISH COOK BOOK. 103 FIG PUDDING. IX ounces of suet, chopped fine; half a pound of figs, chopped fine; three-quarters of a pound of bread crumbs, four ounces of moist sugar (brown is best), a Httle nutmeg, one egg and one cupful of milk. Boil in a mould, four hours. SAUCE FOR THE SAME. One cupful of sugar, two tablespoonfuls of butter, one egg, and a champagne-glass of wine. Beat the yolks and whites separately; the latter to a stiff froth. Mix in a bowl. After boiling sugar, butter and wine together, pour over the egg and return all to the sauce- pan to thicken for a moment over the fire. DElvICATE PUDDING. IGHT eggs, one quart of milk, eight tablespoon- fuls of flour, salt; beat the yolks, add the flour, then the milk; last, the whites of the eggs. Then bake. I04 TRINITY PARISH COOK BOOK. CHARLOTTE a la ROYALE. ©NE package of Nelson's gelatine, one quart of milk, six eggs, one and one-half cupfuls of sugar, pinch of salt, two teaspoonfuls of vanilla. Soak gelatine three hours in a cupful of water. Heat the milk and stir in the soaked gelatine. Pour it, when dissolved, on the yolks and sugar, well beaten. Let it get cool. Beat whites to stiff froth, and add spoonful by spoonful to the congealing "jamse mange," beating steadily until you have a light yellow sponge, flavor- ing as you work. Line a glass dish with sponge cake, and fill with the sponge, cover with more cake and set on ice until needed. SNOW PUDDING. ONE pint of boiling water poured over one-half box of gelatine. Stand till cold, and add two cups of sugar, juice of two lemons, whites of three eggs. Beat all together forty -five minutes. .vxy-. TRINITY PARISH COOK BOOK. 105 COTTAGE PUDDING. ONE cupful of sugar, one cupful of milk, two eggs, a lump of butter the size of an egg, two teaspoon- fuls of cream of tartar, one teaspoon ful of soda, and flour to thicken. Eat hot. SAUCE. Beat a tablespoonful of butter to a cream, add one tablespoonful of cream, and sugar enough to thicken. C^.Jl. A^.^.,M^ueJt. RICE PUDDING (WITHOUT EGGS). ^WO quarts of milk, one-half teacup ful of rice, a little less than a teacupful of sugar, the same -1 quantity of raisins, a teaspoonful of cinnamon. Wash the rice, and put it with the rest of the ingre- dients, into the milk. Bake rather slowly, from two to three hours; stir two or three times the first hour of baking. io6 TRINITY PARISH COOK BOOK. CHOCOLATE PUDDING. 'EN tablespoonfuls of grated bread crumbs, eight tablespoonfuls of grated chocolate, one quart of milk. Boil in a farina kettle until pap. Then pour boiling hot over the yolks of six eggs and one tea- cupful of sugar, stirring all the time. Put in oven and bake one-half hour, covering it. Just before taking out remove cover and brown a little. Beat the whites light, add sugar and vanilla, spread the top, and brown lightly. HASTY PUDDING. NE pint of milk, enough flour to make a thin batter. Bake in cups, twenty minutes. . TRINITY PARISH COOK BOOK. lo;; DANDY PUDDING. ■pr^ oily one quart of milk, sweeten, and flavor with /]) lemon ; mix four tablespoonfuls of com starch in — ^ some cold milk. Beat the yolks of three or four eggs, stir into the com starch and milk; add the whole to the boiling milk, and cook ten minutes. Beat the whites of the eggs perfectly light with eight tea- spoonfuls of white sugar and the juice of one lemon; heap this up, in large spoonfuls, over the pudding. Brown, slightly, in the oven. Mrs. a. duP. BIRD'S NEST PUDDING. ARE and core some good cooking apples, boil slightly, and put into a dish with butter, sugar and nutmeg. Make a rich custard, pour over them. Put in the oven and bake. ^^.y. ^(^.^^ io8 TRINITY PARISH COOK BOOK. ASHBURTON PUDDING. ONE cupful of raisins, one cupful of suet, one cup- ful of molasses, one cupful of milk, three and one-half cupfuls of flour, one teaspoonful of soda. Put in a bag and boil three hours. PI,UM PUDDING. ONE cupful of milk, a scant cupful of finely chop- ped suet or lard (or two tablespoonfuls of butter), one cupful of molasses, a scant teaspoonful of soda, a scant teaspoonful of salt, two eggs, one pound of raisins, one-half pound of currants, three cupfuls of flour, two teaspoonfuls of cinnamon and two teaspoon- fuls of allspice, one-half teaspoonful of cloves and one- half teaspoonful of mace, one-half glass of wine or brandy. Steam three hours. ^•^- x^.c^.**^^:;^. TRINITY PARISH COOK BOOK. 109 BAVARIAN CREAM. ©NE pint of cream, one tablespoonful of vanilla. Make very sweet and whip together until quite light; then add the whites of three eggs, beaten stiff, and one-half box of gelatine dissolved in water. Put in a mould and put in a cool place. ^^^^. ^_ ^.d^ ;^ FRENCH PUDDING. UT a little more than a pint of milk to boil, and while it is coming to a boil, beat the whites of three eggs to a very stiff froth; which put in the boiling milk and turn over, so that both sides will be scalded; then mix one tablespoonful of com starch with milk, to which add the beaten yolks sweetened, and put in the milk after taking out the whites, and boil to a custard. Place a layer of custard in a dish, then dots of white of the eggs, and a macaroon on each white, and then a layer of custard, alternately. no TRINITY PARISH COOK BOOK. APPLE GUSTARD. 'HREE cupfuls of stewed apples, nearly one cup- ful of sugar, six eggs, one quart of milk. Make -1 the stewed apples very sweet, and let it cool. Beat the eggs light and mix with the apples, season- ing with nutmeg only. Then stir in gradually the milk, beating as you go on; lastly add the whites. GELATINE CUSTARD. NE-HALF box of Cox's gelatine, soaked ten or fifteen minutes, in four tablespoon fuls of cold water, then add a pint of boiling water, the juice of two lemons, or one-half cupful of wine, and one cupful of white sugar, strain; when cool, add the well beaten whites of three eggs; mix thoroughly, and place in a mould to cool. To be eaten with a custard made of the yolks of the eggs and one pint of milk flavored with vanilla. ^^.^. ^^,>-t/. TRINITY PARISH COOK BOOK. 1 1 1 CHOCOLATE CREAM. NE quart of cream, three ounces of chocolate, five eggs, one teacupful of white sifted sugar. Grate the chocolate into the cream, and scald both together, stirring constantly until it boils. Stand aside to cool. Beat the yolks of the eggs, and one-half the sugar together, add to the cream and beat well together. Beat the whites of the eggs and remainder of the sugar to a stiff froth, spread over the cream, and brown in the oven. Serve cold. >^^^2^>i-(y~e^y TRINITY PARISH COOK BOOK. ORANGE FLOAT. ©NE quart of water, the juice and pulp of two lemons, and one coffee cupful of sugar. When boiling, add four tablespoonfuls of corn starch; let boil fifteen minutes, .stirring all the time. When cold, pour it over four or five peeled and sliced oranges, and over the top spread the beaten whites of three eggs. Sweeten and add a few drops of lemon. 0^A4^.C^.Ch.0^/A 'U4:U HAMBURG CREAM. ">v ISSOLVE one-quarter pound of sugar in the \] juice of one large lemon, adding the grated rind, then the yolks of five eggs, well beaten, stirring it to prevent curdling. Place it over the fire in a kettle of boiling water, stirring till it gets thick, then add the whites, beaten to a stiff froth; stir in thoroughly. Take off the stove and put into small glasses and set aside to cool. c^:* Oueyi^ , ii6 TRINITY PARISH COOK BOOK. AMERICAN CREAM. NE-HALF box of gelatine dissolved in one quart of milk, four eggs, beaten separately; five table- spoonfuls of sugar in each part of the eggs. Put the milk on the stove and when it comes to the boiling point, add the yolks of the eggs and sugar. Watch it, and when it comes to the boiling point again, remove and add the whites of the eggs well beaten with the sugar. Flavor to taste, and pour into moulds. It should be made the day before using. I always flavor with vanilla. ^.^. 4?.^.^,4:^^^^y^. CHARLOTTE RUSSE. jJOUR eggs and one-half pound of sugar, beat well together. Dissolve one ounce of isinglass in one i teacupful of milk; whip to a froth one quart of cream; flavor, eggs and sugar with two teaspoonfuls of vanilla; stir all together, then pour into a dish, previously lined with cake. Jc>^.J-- ^<^.^ TRINITY PARISH COOK BOOK. 117 SPANISH CREAM. ~pv ISSOLVE one-half box of gelatine in one quart \\ of milk. After standing one hour put it on the ^ stove and let it come to a boil, like custard. Beat the yolks of four eggs with seven tablespoonfuls of white sugar. When the milk and gelatine boil, pour it over the eggs and sugar. Return it to the stove until it is of the consistency of custard. About a minute after removing from the fire, stir in the well beaten whites of the eggs, beating until smooth. Flavor with vanilla. Pour into moulds dipped in water. Eat cold with cream. 7"' SNOW BAI.L CUSTARD. ONE quart of milk, sweetened to taste, put on to boil; beat the yolks of eight eggs very light, pour the boiling milk over the eggs and return to the fire; when thickened, pour it through the sieve and let cool; when cold, stir in about one-half pound of macaroons, then beat the whites of the eggs light with pulverized sugar, and spread on top. Flavor the custard with vanilla or bitter almond. A?^.^. ^^.^. 118 TRINITY PARISH COOK BOOK. RUSSIAN CREAM. IX eggs, one and one-half pints of milk, one- half box of gelatine, one large cupful of sugar, two wine-glassfuls of wine, or two tablespoon- fuls of vanilla. Pour the cold milk over the gelatine and stand in a warm place to dissolve, then stir in the yolks of the eggs, well beaten with the sugar; let it come to a boil, then stir until almost cold, pour in the whites of the eggs, beaten stiff, then the flavoring. Mould and let cool slowly. To be eaten with or with- out cream. ^^.^- ^<^/y^^ LEMON BUTTER. NE cupful of water, one cupful of sugar, grated rind and juice of one lemon boiled together fifteen minutes; then add two eggs beaten very light, a piece of butter the size of an egg, and two dessert- spoonfuls of com starch mixed with a little cold water. This makes one pint. ao*^--i^^ TRINITY PARISH COOK BOOK. 119 FAIRY BUTTER (HARD SAUCE). PIECE of butter the size of a walnut; beat to a cream with pulverized sugar; flavor with wine or brandy. I.EMON SAUCE. 'WO lemons, two cupfuls of white sugar, one cup- ful of butter, six eggs; mix all together in a sauce pan and let come to a boil. I20 TRINITY PARISH COOK BOOK. PASTRY. EGG PIE. UT in a baking dish a layer of grated bread crumbs, then a layer of hard boiled eggs cut in slices, and so on, alternately, until the dish is full, ending with the bread crumbs. Put pepper and salt over each layer, both of bread crumbs and of eggs. Lay some bits of butter over the top, and, just before it is put into the oven, pour over it a cupful of milk. Brown nicely. If wanted for breakfast, it can be got ready the night before, and the milk poured over it in the morning. TRINITY PARISH COOK BOOK. 121 MINCE PIE MEAT. 'WO pounds of beef and suet each, boiled and chopped; four pounds of chopped apples, two pounds of raisins, two pounds of currants, two pounds of sugar, one-half tablespoonful of cinnamon, two nutmegs, one teaspoonful of ground cloves, a little mace and salt, one cupful of molasses, one pound of citron, one pound of figs, chopped; one pint of good wine, one pint of brandy, one quart of cider. Put all on stove (but brand}-) until heated through, then take off and, when cool, add brandy. LEMON CREAM PIE. 'AKE the juice and grated rind of one lemon, one cupful of sugar, yolks of two eggs, three table- spoonfuls of flour, milk to fill the plate. Bake with under crust. Put on a meringue of the two whites, two tablespoonfnls of sugar. Bake a light brown. <2^^.^; 122 TRINITY PARISH COOK BOOK. PIE CRUST. ©NE pound of flour, one-quarter pound of butter, one-half pound of lard, one coffee cupful of ice water. Mix flour and lard together, handle little as possible. Roll out twice with the butter between. ^P^, 17^^^ LEMON CREAM PIE. ONE lemon, two eggs, one cupful of milk, one cupful of sugar. Beat the yolks light, add lemon, sugar and milk, a small lump of but- ter, one teaspoonful of corn starch in the milk; boil until it thickens. When cool, pour into the baked crust. Beat the whites of the eggs to a froth, add one- half cupful of pulverized sugar, put on the top and brown. TRINITY PARISH COOK BOOK. 123 LEMON PIE. ONE lemon, one cupful of sugar, three eggs, lump of butter the size of an egg, one cupful of milk. This makes one pie. Make a meringue of the whites of two eggs, beaten well, and one cupful of ptilverized sugar. ENGI.ISH FRUIT PIE. ONE and one-quarter pounds of raisins (seeded), one and one-quarter pounds of suet, one and one- quarter pounds of apples (chopped), two and one-half pounds of currants, one quart of cider, one quart of sherry, one pint of brandy, ;two and one-half teaspoonfuls of allspice, one teaspoonful of cloves, one teaspoonful of cinnamon, one large nutmeg, one tea- spoonful of salt, four cupfuls of brown sugar, the rind and juice of two lemons. Extra brandy added when each pie is baked. 124 TRINITY PARISH COOK BOOK. CREAM PIE. T^rgOR two pies, take one pint of cream or very rich milk, sweeten to taste, boil, then thicken with two tablespoon fuls of corn starch and the yolks of three eggs, mixed well together; flavor with vanilla. Pour this custard in plates, after they have been pre- viously lined with crust. When baked, spread the whites of the eggs beaten light, with pulverized sugar on top. Put in the oven and brown lightly. J^^.J-. ^^.y^^ LEMON PIE. ONE cupful of hot water, one tablespoonful of com starch, one cupful of white sugar, one table- spoonful of butter, juice and rind of one lemon; boil for a few minutes; when cool, add one egg. Bake with under and upper crust. TRINITY PARISH COOK BOOK. 125 CAKES. WHITE MOUNTAIN CAKE. TOLKS of four eggs, whites of six eggs, three- quarters of a cupful of butter, one cupful of milk, three cupfuls of granulated sugar, four and one-half cupfuls of flour, one tablespoonful of baking powder. Rub butter and sugar to a cream, add yolks of eggs previously beaten, and then the milk. Stir in flour, then the whites of eggs, well beaten, and lastly, the baking powder. This will make two cakes of three laj^ers each. FII,I,ING. Whites of three eggs, one cupful of granulated sugar, one-half cupful of water. Make a syrup of water and sugar, and when clear, pour over the well beaten whites of the eggs and beat until cold, then add one teaspoonful of vanilla, and spread between the layers. 126 TRINITY PARISH COOK BOOK. DOUGHNUTS. ^IX eggs, one quart of milk, two and one-half pounds of sugar, three tablespoonfuls of butter, one teacupful of yeast, three nutmegs, flour enough to roll. Let rise in the evening, cut out and let rise on the board all night. POUND CAKE. NE and one-half cupfuls of butter, two cupfuls of sugar, seven eggs, one and one-half pints of flour, one teaspoonful of Royal Baking Powder, two tablespoonfuls of rose water and a little grated nutmeg. Rub the butter and sugar to a white light cream, add three eggs, one at a time, and the rest two at a time, beating five minutes between each addition; add the flour, sifted with the powder; then the flavor- ing, and mix into a smooth batter, and bake in a paper lined cake tin, in a steady oven, fifty minutes to an hour. -^^^t-^^An TRINITY PARISH COOK BOOK. 127 MAHOGANY CAKES. ?W0 eggs, beaten very light, separately; put into the yolks one pint of milk, one and one-half i pints of flour; stir in the whites, beaten to stiff froth. Put it in cups and bake at once in a very hot oven. The cups must not be greased. ALMOND JUMBLES. ONE pound of sugar, one-half pound of butter, one pound of almonds, blanched and chopped fine, two eggs, flour enough to mix stiff". Roll thin. Moisten the top of each one with the whites of eggs and sprinkle with sugar. Bake quickly. Jumbles may be wet with a brush or cloth saturated with sherry wine, after they are cooked, and then returned to the oven to dry. C ' J^f^'t^^c^-^^^^t^ 128 TRINITY PARISH COOK BOOK. LEMON CAKE. NE-HALF cupful of sugar, one teaspoonful of butter, one tablespoonful of milk, three eggs, one cupful of flour, one teaspoonful of baking powder. Bake in jelly tins, and put between, two apples and one lemon grated together, with a little sugar. ORANGE CAKE. 'WO cupfuls of flour, one-half cupful of butter, two cupfuls of granulated sugar, yolks of five -i eggs, whites of four eggs, one-half teaspoonful of soda, one teaspoonful of cream of tartar, rind and juice of one lemon. ICING FOR SAME. Rind and juice of one orange, whites of two eggs, one pound of powdered sugar. Bake the cake in four layers, and after it is quite cold, put icing between each layer and on top. TRINITY PARISH COOK BOOK. 129 LEMON CAKE. p^HREE eggs, two cupfuls of flour, one and one- half cupfuls of sugar, one-half cupful of milk, one-half cupful of butter, the juice and grated rind of one lemon. Reserve the whites of the eggs, add to them one-half pound of pulverized sugar. Make icing flavored with lemon. Bake cake in two layers. CHOCOLATE CAKE. ONE cupful of butter, two cupfuls of sugar, three cupfuls of flour, one cupful of sweet cream, yolks of seven eggs, and one whole q.%^, one teaspoon- ful of cream of tartar, and three-fourths of a teaspoon- ful of soda, or two teaspoonfuls of baking powder. ICING. Whites of four eggs, one pound of sugar. Take two blocks of chocolate out of a cake, put in a tin and place in a pan of boiling water until melted. Then mix it in the icing and spread on cakes, which have been baked in jelly cake tins. ^.^. A>-^.,./i;t^ziJ^. I30 TRINITY PARISH COOK BOOK. JUMBLES. NE-HALF pound of butter, one-half pound of sugar, one pound of flour, one egg, little nut- meg ; roll thin and bake in a quick oven. VELVET SPONGE CAKE. 'WO cupfuls of sugar, six eggs, leaving out the whites of three, one cupful of boiling hot water, two and one-half cupfuls of flour, one table- spoonful of baking powder. Beat the yolks a little, add the sugar and beat fifteen minutes. Add a cupful of boiling water just before the flour. Flavor with a teaspoonful of lemon extract. Bake in three layers, putting between them icing, made by adding to the three whites of eggs, beaten to a stiff" froth, six dessert- spoonfuls of pulverized sugar to each egg, and flavor with lemon. 0^A4/. (M/. (h>. O^^A 'AM/C TRINITY PARISH COOK BOOK. 131 ORANGE CAKE. 'HREE eggs, one large cupful of sugar, one-half cupful of milk, two cupfuls of flour, two teaspoon- fuls of baking powder, one-quarter of a pound of butter. This will make two nice thick layers, or three, if you prefer. FILLING. Grate about one-half of the yellow rind of one orange, peel ofi" all the white, then grate all of the orange and juice with the yellow rind; add one cupful of confectioner's sugar to this. Beat the white of one egg to a very stiff" froth, with two tablespoonfuls of sugar. Then stir all together and spread on the cake when it is cold. ^^^-^^^ CRULLERS. 'WO cupfuls of sugar, one cupful of butter, three eggs, one teacupful of milk or cream, one nut- meg, flour to roll out, one of Bringhurst's yeast powders. Cut a hole in the middle of each cake. 132 TRINITY PARISH COOK BOOK. SCOTCH CAKE. NE pound of butter, two pounds of white sugar, four eggs, four or five tablespoon fuls of cinna- mon. Roll very thin. DOUGHNUTS. NE cupful of light bread sponge, one cupful of milk, one cupful of sugar, two eggs, two ounces of butter, one and one-half large spoonfuls of rose water, one-half cupful of yeast, flour to knead. Heat the milk and butter together, add with the sugar to the bread sponge, while warm; then add rose water and eggs, well beaten, and flour. Make them as soft as possible. Let them get very light, then roll about three-quarters of an inch thick, and cut any shape you wish. Let them stand a little while to rise. Fry in boiling lard. ^^^t^O^.^ /^ ^ acA^'-C^^ TRINITY PARISH COOK BOOK. 133 GINGERBREAD. ^OUR eggs, one cupful of brown sugar, four cup- fuls of molasses, two cupfuls of butter, two cup- fuls of milk, one-half teaspoonful of soda, flour to make it the consistency of pound cake. Ginger and spice to the taste. ^X ^ ^^^£^ '^.-3-'?:^^^— CREAM CHOCOI.ATE CAKE. 'HREE-QUARTERS of a cupful of butter, one cupful of milk, two cupfuls of sugar, whites of eight eggs, three cupfuls of flour, two teaspoon- fuls of baking powder, and flavor with bitter almond. ICING. Three cupfuls of A sugar, and three-quarters of a cupful of sweet milk, boiled exactly four minutes. Pour into a dish, and beat until cool and thick. Flavor wnth vanilla and spread on the layers. Then melt one- quarter of a cake of chocolate, and dip in your knife and spread a thin layer over the cream, which will be smooth and hard. 'yU.^. /!p.^^,,./t;C^^. 134 TRINITY PARISH COOJC BOOK:. CRULLERS. NE and one-half cupfuls of sugar, one cupful of milk, one teaspoonful of butter, two eggs, two even teaspoonfuls of baking powder, flour to make stiff" enough to roll. CARAMEL CAKE. 'WO cupfuls of sugar, one-half cupful of butter, one cupful of sweet milk, three cupfuls of flour, the whites of ten eggs, beaten to a light froth; three teaspoonfuls of baking powder, and one teaspoon- ful of essence of lemon. ICING. Three and one-half cupfuls of brown sugar, and one cupful of rich, sweet cream; put on stove and let boil, until, when tried in water it hardens. Remove from stove and flavor with vanilla. ^■^- A}•^.M:t^^^^. TRINITY PARISH COOK BOOK. 135 SUGAR WAFERS. 'HREE-FOURTHS of a pound of sugar (heavy), three-fourths of a pound of flour (light), one- -i half pound of butter, five eggs, beaten separately; grated rinds of two lemons, one even teaspoonful of baking powder. Drop in baking pan with spoon. SAND TARTS. ©NE pound of sugar, three-quarters of a pound of butter, two eggs (reserving one white to wash them with), sufl&cient flour to roll out without sticking; roll thin and cut out; dust them with sugar and cinnamon, and wash with the remaining white of ^%Z, lay on one or two pieces of shell-bark nuts and bake. Keep dough very cool. 136 TRINITY PARISH COOK BOOK. SPONGE CAKE. 1 IGHT eggs, three- fourths of a pound of sugar, one-half pound of flour, juice and grated rind of ^ one lemon. Beat the whites of the eggs until stiff; add the yolks one at a time, then beat in the sugar gradually, and then the lemon juice and rind. Stir the flour in last. Bake about three-fourths of an hour in a moderate oven. ^2^^.^>r2^ y^^^^^. FRUIT CAKE. NE pound of butter, one pound and two ounces of flour, one and one-fourth pounds of brown sugar, nine eggs, beaten separately; four good nutmegs, grated; two pounds of seeded raisins, two pounds of currants, one-half pound of citron, cut fine; one-half pound of lemon and orange rind, cut very fine; one-half teacupful of good brandy. Cu.Jl. /!i?.^^,M;^^^. TRINITY PARISH COOK BOOK. 137 HARD GINGER CAKES. ^=^HREE pounds of flour, two pounds of sugar, one pound of butter, one gill of cream, four tablespoonfuls of ginger, a very little allspice, one pint of molasses, (not syrup,) roll very thin. NUT CAKE. ONE-HALF pound of butter, two cupfuls of sugar, four eggs, one cupful of milk, three cupfuls of flour, one gill of brandy (if desired), one large cupful chopped nuts, two teaspoonfuls of baking pow- der. Mix butter and sugar to a cream; add eggs and milk. Mix flour, baking powder and nuts together. Put all together, stir thoroughly and bake in a moderate oven one hour. '\o ^^?^-«>e..<::^,^M:^t£Jt. MINNEHAHA CAKE. ©NE-H AIvF cupful of butter, two cupfuls of sugar, three cupfuls of flour, one cupful of milk, whites of six eggs, one teaspoonful of baking powder, sifted with the flour. Beat the eggs very light. Bake in three layers. FOR THE FILLING. Boil two cupfuls of sugar, and one-half cupful; of water until it strings like a hair from the spoon, and pour slowly on the beaten whites of two eggs. Mix in one cupful of seeded raisins, and one cupful of English walnuts, and spread between the layers and on top of the cake. (^^^ ^< ^^^^y^^. Z^e-, 148 TRINITY PARISH COOK BOOK. SUGAR CAKES. 'HREE eggs, three-quarters of a cupful of butter one and one-half cupfuls of sugar, flavor, one teaspoonful of baking powder, and flour enough to roll out. J^^.J-. ^^.^. MINNEHAHA CAKE. 'WO cupfuls of sugar, one-half cupful of butter, four eggs, one cupful of milk, flour enough to thicken, about three cupfuls; two teaspoonfuls of yeast powder, the last thing. Bake in layers. ICING. Two cupfuls of granulated sugar, one-half cupful of boiling water. Let it boil until sugar is dissolved (do not let it boil too long or it will thicken). Have two eggs, well beaten, and pour the sugar over them, and beat until cold. Use raisins, figs and English wal- nuts between the layers. c2^^.(3^ 7"' TRINITY PARISH COOK BOOK. 149 MINNEHAHA CAKE. NE-HAIyF cupful of butter, two cupfuls of sugar, whites of six eggs, one cupful of milk, three cupfuls of flour, three teaspoonfuls of baking powder, and one teaspoonful of vanilla. First, cream the butter and sugar, then add the milk and flour with the baking powder, and lastly, the whites of the eggs, beaten to a stiff" froth. Bake in three layers. ICING FOR THE ABOVE. Boil two cupfuls of sugar with seven tablespoon - fuls of water until it will string from the spoon thin as a hair. Have the whites of two eggs beaten to a froth, and gradually stir in the boiling sugar; add to this one teacupful of seeded raisins and one teacupful of English walnuts and spread on the layers. 150 TRINITY PARISH COOK BOOK. IvEMON COOKIES. NE pound of butter, one pound of granulated sugar, two pounds of flour, four eggs, one tea- spoonful of soda, flavor with lemon. ^ * i^^^yC^ ^-'^'^*^^^^. SPONGE CHOCOI.ATE CAKE. "P^EN eggs, one pound of pulverized sugar, one- half pound of flour, juice and rind of one lemon. -1 Beat the yolks of the eggs very light, then mix sugar with flour and flavoring, and lastly, the lightly beaten whites, reserving two of the whites for the icing. ICING. One pound of pulverized sugar, with one- quarter of a cupful of water, boiled ten minutes; pour on the well beaten whites of the two eggs until cold. Flavor with chocolate. ^^.^. ^<^.^^. TRINITY PARISH COOK BOOK. 151 SOFT GINGERBREAD. ONE egg, one cupful of molasses, one cupful of boiling water, one teaspoonful of ginger, one teaspoonful of soda, one pint of flour, one table- spoonful of butter. ORANGE CAKE. NE-HALF cupful of butter, one and one-half cupfuls of sugar, one-half cupful of water, two heaping cupfuls of flour, whites of four eggs, yolks of three eggs, grated rind and juice of one orange, two teaspoonfuls of baking powder. FROSTING. Whites of two eggs, sugar sufficient to stifien, and the grated rind and juice of one orange. 'm^.jl./h.^...a^^. 152 TRINITY PARISH COOK BOOK. PI.AIN JUMBLES. ONE cupful of butter, one cupful of sugar, two cupfuls of flour, two eggs. Stir the butter and sugar to a cream, add a little grated nutmeg and eggs; last, the flour. Drop on buttered tins. Bake quickly in a hot oven. ./^. ^A^ FEATHER CAKE. EAT two ounces of butter, and one-half of a \)) pound of pulverized sugar together until mixed; then add one gill of milk, and beat again until very light. Weigh out one-half of a pound of flour; add one-third to the mixture, and beat again; separate two eggs; beat the whites to a very stiff froth; then beat the yolks until creamy; add them to the mixture; then the whites, then the remaining flour, beating well after each addition of materials. Add one heaping teaspoonful of baking powder, and flavoring. Mix thoroughly, and turn into a well greased cake pan. Bake in a moderate oven, thirty minutes. iJfL,<^^'~^fLluL 2^- TRINITY PARISH COOK BOOK. 153 ROLL JELLY CAKE. ^HREE eggs, beaten together well ; one cupful of sugar, three tablespoonfuls of cold water, pinch of salt, one and one-half cupfuls of flour, two teaspoonfuls of baking powder mixed with the last one- half cupful of flour. Spread with jelly, and roll while warm. •^/^' COMPOSITION CAKE. ONE-HALF of a pound of butter, three-quarters of a pound of sugar, three-quarters of a pound of flour, five eggs, one gill of cream, one wine- glassful of brandy, one wine-glassful of wine, one nut- meg, one pound of mixed fruit. Cream the butter and sugar. Beat eggs light, and add them, then the brandy, spice and wine; then the flour, and lastly, the fruit. Beat hard all the time; bake slowly. Mrs. a. du P. 154 TRINITY I PARISH COOK BOOK. COOKIES. 'HREE-QUARTERS of a pound of butter. One and one-quarter pounds of sugar, one-half pint of warm water, four tablespoonfuls of caraway seed, one teaspoonful of soda dissolved in water, three pounds of flour. Mix well. Roll very thin and bake in a quick oven. Mrs. a. du P. WHITE MOUNTAIN CAKE. 'WO cupfuls of fine white sugar, one-half cupful of butter, one cupful of sweet milk, three cup- fuls of sifted flour, whites of eight eggs, two teaspoonfuls of baking powder, and flavor to the taste. ICING. Whites of three eggs, beaten to a froth, and then add nine heaping teaspoonfuls of pulverized sugar to each egg; then spread on layers, sprinkling cocoanut between layers, and on top and sides. 'yU.Jl, A}.^,,.^;C^^/t, TRINITY PARISH COOK BOOK. 155 HARRISON CAKE. IX cupfuls of flour, one cupful of sugar, one and one-half cupfuls of molasses, one cupful of sour milk, two cupfuls of butter, four eggs, two pounds of fruit, cut very thin (citron), currants, washed and dried; one yeast powder mixed in milk, cream, butter and sugar; add yolks of eggs, beaten light; then molasses and milk; then flour, and lastly, the fruit; beating all the time. Mrs. a. du P. ICE CREAM CAKE. 'WO cupfuls of sugar, one-half cupful of butter, one egg, and yolks of two others, one cupful of -I milk or water, three cupfuls of flour, one tea- spoonful of baking powder. Bake in layers. Flavor with vanilla. ICING. IvCt two small cupfuls of pulverized sugar boil with one-quarter of a cupful of water, for about ten minutes. Pour the solution, while boiling, over the beaten whites of two eggs; beat together until cold and smooth, and spread between the layers. AWe^ /h. vTW^^* 156 TRINITY PARISH COOK BOOK. FRENCH CREAM CAKE. CREAM. OIL, nearly a pint of sweet milk; reserve a small J J quantity of it to add to the eggs, etc. , take two small tablespoonfuls of flour, beaten with the reserved milk. To this add two eggs, whites and yolks; when the milk has boiled, stir this in slowly with one scant cupful of sugar; when almost done, add one-half cupful of butter, or less, if you choose. Flavor with lemon. CAKE. Three eggs, one cupful of white sugar, one and one-half cupfuls of flour, one teaspoonful of cream of tartar in the flour, one-half teaspoonful of soda, two tablespoonfuls of cold water. This will make two cakes. Bake in pie pans, quick oven. Split while warm. Spread with cream. ^^t^. TRINITY PARISH COOK BOOK. 157 GINGERBREAD. c=Tp?HREE cupfuls of New Orleans molasses, one and one-half cupfuls of lard, one cupful of sugar, i one cupful of sour milk, or buttermilk, two tablespoonfuls of ginger, two tablespoonfuls of baking soda, one egg, a little pinch of salt, and flour enough to roll out. To be baked in a quick oven. Jp^.^- ^6.^- SOFT GINGERBREAD. NE pound of flour, three-quarters of a pound of sugar, one-half pound of butter, four eggs, well beaten, four tablespoonfuls of ginger, one teacup- ful of milk, one yeast powder (Bringhurst's). Cream the butter and sugar; add the yolks of eggs, well beaten. Dissolve blue paper of yeast powder in milk, the other in water, or wine (about a wine-glassful), add one of these; then mix ginger and flour, and beat them in by degrees; add other half of powder. Bake in flat pans twenty minutes. Mrs. a. du P, 158 TRINITY PARISH COOK BOOK. ROIvL JELLY CAKE. 7==30IJR eggs, one cupful of powdered sugar, one tablespoonful of water, one cupful of flour, one- -i half teaspoonful of baking powder. Flavor with lemon. Bake in two layers, in a long pan. When baked, spread with jelly, and roll quickly in a napkin. MARBLE CAKE. BLACK PART. ""n^n^OLKS of eight eggs and one whole ^ZZ^ ^wo ciip- fuls of brown sugar, one cupful of molasses, one cupful of sour milk, one-half teaspoonful of soda, one cupful of butter, four cupfuls of flour, allspice, cinnamon and cloves. WHITE PART. Whites of eight eggs, three cupfuls of white sugar, one cupful of milk, one cupful of butter, four cupfuls of flour, one-quarter of a teaspoonful of soda. Mix a layer of the white, and wave the dark around it to represent marble. TRINITY PARISH COOK BOOK. 159 JUMBLES. NE and one-quarter pounds of flour, one pound of butter, one pound of sugar, three fluid ounces of sherry wine or brandy, three eggs, rose water, if desired. Rub the butter and sugar to a cream; add the wine or brandy and one-third of the flour (if rose water is to be used, add here); then add the eggs, first beaten very light, and another third of the flour; place the mixture in a cold place for two hours, then roll thin and cut, using the third portion of flour to pre- vent sticking. Bake immediately in a hot oven. CRULLERS. 'WO cupfuls of sugar, four eggs, six teaspoonfuls of melted butter, one cupful of milk or water, spices to taste, three teaspoonfuls of baking powder. Flour enough to roll out. rh/o^ A- vTWi/'-*^. i6o TRINITY PARISH COOK BOOK. HERMITS. NE cupful of butter, one and one-half cupfuls of sugar, one-half cupful of currants, one cupful of chopped raisins (stoned), three eggs, one-half teaspoonful of soda, one-half teaspoonful of all kinds of spices. Flour to make stiff. y^^ ^-^ ^. /^ /y^ LAYER FRUIT CAKE. ONE cupful of sugar, three-quarters of a cupful of butter, two cupfuls of flour, whites of five eggs, three teaspoonfuls of baking powder. Flavoring to taste. Take from this one large table- spoonful. Bake the rest in two cakes as for jelly cake; to this tablespoonful add one-half cupful each of chop- ped raisins and citron, flour and molasses, two tea- spoonfuls of cinnamon, one-half teaspoonful of cloves, and one wine-glassful of brandy. Bake this in one layer. Put together with soft frosting, putting the fruit layer in the middle. The top may be frosted or not, as you choose. nva^ hi. v7Wt^4^- TRINITY PARISH COOK BOOK. i6i PUFF CAKE. i=r;=?WO-THIRDS of a cupful of butter, two cupfuls of sugar, three cupfuls of flour, one cupful of sweet milk, three eggs, two teaspoon fuls of cream of tartar, one teaspoonful of soda. Spice to suit taste. SPONGE CAKE. EAT the whites of five eggs stij6f, the yolks Jj of seven eggs as stiff as possible. Beat these together. Put three-quarters of a pound of sugar, and one-half teacupful of water on to boil; then pour over the eggs, beating all the time till quite cold ; add lightly one-half pound of flour, vanilla. J^'t^^^'1^ Ci ' ^u< >M'4'i— . II i62 TRINITY PARISH COOK BOOK. LEMON JELLY FOR LAYER CAKE. NE cupful ol boiling water, one cupful of sugar, one tablespoonful of corn starch, rind of one lemon, and juice of two lemons. JUMBLES. 7=?HREE-F0URTHS of a cupful of butter, one and one-half cupfuls of sugar, three eggs, three tablespoon fuls of milk, flour to roll, with a tea- spoonful of baking powder in it. Roll about one- fourth of an inch thick, sprinkle with granulated sugar, gently roll it in; cut with a hole in the center, and bake. ac^^^^ in hot lard. A>^.J: ^^.>^^ 1 64 TRINITY PARISH COOK BOOK. GINGER CRACKERS. ONE cupful of New Orleans molasses, one cupful of dark brown sugar, one cupful of lard, two tablespoonfuls of ginger, two tablespoonfuls of cinnamon, two teaspoonfuls of baking soda dissolved in three tablespoonfuls of boiling water. Flour to make dough stiff enough to roll very thin. ^.^. 4^.^,^.^^:.^. CINNAMON JUMBLES. OUR eggs, one pound of brown sugar, three-quar- ters of a pound of butter, one teaspoonful of ^ soda, three tablespoonfuls of ground cinnamon, one heaping quart of flour. Dissolve soda in a table- spoonful of milk. After mixing all together, take a piece of dough the size of a hickory nut, roll long, in crushed sugar; catch both ends together and bake. ^ » ^A^i^^^^^'^^'l^^-^d- TRINITY PARISH COOK BOOK. 165 CRULLERS. TIR together three tablespoon fuls of melted but- ter and two cupfuls of sugar, add two well beaten eggs, a cupful of sweet milk in which a teaspoonful of soda has been dissolved. Flavor, and flour with two teaspoonfuls of cream of tartar. Roll out and fry in hot lard. jk?^.^. ^(^.^^ RICH JUMBLES. Va UB one pound of butter into one and one-quarter pounds of flour. Beat four eggs with one and one-quarter pounds of sugar, and when ver)^ light, beat in two tablespoon fuls of rose water and two table- spoonfuls of brandy. Then add to the flour and but- ter, and set out in the cold to stifien. Roll in rings, and bake in a steady oven. Sift powdered sugar over them. 'yu. Q^,/!r:>-^.,M^^tiy^. i66 TRINITY PARISH COOK BOOK. SPICE CAKE. ^nVT'OIvKS of four eggs, one cupful of butter, one cupful of sour milk, two cupfuls of flour, two cupfuls of sugar, one teaspoon ful of soda, one small nutmeg, one tablespoonful of cloves, one table- spoonful of cinnamon, a pinch of salt. Can be baked as a layer cake, and use the whites of the eggs for an icing. A>^.^- ^<^.^v- TRINITY PARISH COOK BOOK. 167 CONFECTIONS. MARRON GLACES. lEMOVE the outer skin of the chestnut and boil them until tender, though not till they are in the heart mealy; then skin and dry on a cloth. To a pound of loaf sugar, add one-quarter of a pint of water and boil for a few minutes, then lay in the chest- nuts, turning them once or twice with a fork. Take them out of the sugar and run a large needle with a thread through them and hang them up to dry. 1 68 TRINITY PARISH COOK BOOK. KVERTON TAFFY. NE-QUARTER of a pound of butter; soon as I melted add one pound of brown sugar. Stir gently. ^ • S^^^y€^^i>^Z^t>^^^. POP CORN BALLS. 'WO cupfuls of molasses, one-half cupful of sugar, piece of butter size of nutmeg. Boil till it -1 hardens when dropped in cold water; take off the stove and stir in, briskly, five quarts of pop-corn. Mould into balls. TRINITY PARISH COOK BOOK. 169 CHOCOLATE CARAMELS. 1— II— 'HREE pounds of brown sugar, one and one-half cakes of Baker's chocolate, one-half pound of butter, two cupfuls of milk. Flavor with vanilla. Boil one-half hour. ^ ^ Al^^^^-'^<^'^^^^. CRYSTALLIZED POP-CORN. NE cupful of sugar, one tablespoonful of butter, three tablespoon fuls of hot water. Boil until it hardens in cold water. Take off the stove and stir in three quarts of pop-corn ; stir until they sepa- rate and crystallize. I70 TRINITY PARISH COOK BOOK. PRESERVES. PRESERVED WATER MELON (delicious). ^AKE the part of melon which lies between the rind and core, boil in clear water, with a teaspoon- ■1 ful of alum, and grape leaves over the top, for two or three hours, or until transparent; then lay in cold water, changing it as it becomes warm. Take out of water, weigh, and wipe it dry. Make syrup pound for pound, with one-quarter of a pound of root ginger; cut in thin slices, also four lemons, sliced. Put in the melon and boil until you can run a splint through it. Place in jars, boil the juice ten minutes longer, or until it becomes a thick syrup; intersperse the ginger and lemon before pouring over the syrup. Put papers dipped in brandy over jars. Set away for use. TRINITY PARISH COOK BOOK. 171 PLUM SAUCE. NE peck of plums, six pounds of sugar, one ounce of cinnamon, one ounce of cloves, and one gill of vinegar. BRANDIED PEACHES. =^0 every pound of fruit, add one-half pound of sugar. Prepare fine white cling peaches; after syrup is made, put in the fruit, cook until tender, but not broken, take out carefully, place in jars, remov- ing all juice. After the juice is boiled to a thick syrup, let cool, and to every pint, add two-thirds of a pint of white preserving brandy. After standing for a day, the jars can be filled up, if necessary. 172 TRINITY PARISH COOK BOOK. GINGER PEACHES. I— I p^ WEIvVE pounds of pared peaches, six pounds of sugar, one pint of vinegar, two ounces of white Jamaica ginger. Boil sugar and vinegar to- gether, and pour over the fruit. I^et stand over night boil next day all together. SWEET PICKLE PLUMS. 'WELVE pounds of plums (Damsons), eight pounds of brown sugar, one pint of vinegar. Wash the plums, put all into the kettle to- gether, boil until thick; skim off the seed, add a few cloves. Stir all the time. TRINITY PARISH COOK BOOK. 173 CROQUETTES. CHICKEN CROQUETTES. ONE chicken, one-quarter of a pound of butter, one-quarter of a pound of flour, one cupful of chicken broth, one cupful of milk, four yolks of eggs, parsley, nutmeg, red pepper, black pepper and a little salt. Chop the parsley very fine, and put it with the butter into a porcelain pan, on the range. I^et this stand a few minutes, then add the flour, which thor- oughly mix together; then put in the yolks of two eggs, nutmeg, salt and pepper; then the milk and broth, putting a little at a time. Set this on the stove and let cook for several minutes, or until it thickens. Chop the chicken very fine, or what is better, put it in a machine, which will grind it as it should be. Squeeze a little lemon juice over the meat, and then pour on the sauce and set away on ice to cool. After it is thoroughly cold divide into croquettes. Beat the remaining yolks of eggs and add cracker dust, roll the croquettes in this mixture and drop into boiling lard. 174 TRINITY PARISH COOK BOOK. CHICKEN CROQUETTES. ONE chicken, one pair of sweet-breads, two ounces, of butter, one wine-glassful of cream, one loaf of stale bakers' bread, two eggs, red and black pep- per, salt, parsley, grated onion, curry powder sufficient. Boil the chicken and sweet-breads separately until ten- der, saving the broth; chop together very fine. Season with red and black pepper and salt; add one teaspoon- ful of grated onion, grate the bread into crumbs until the bulk equals two-thirds of the bulk of meat. Mix the crumbs and meat, and moisten with warmed broth until it adheres to the spoon. Heat the cream to boiling, melt the butter in it, and add to the mixture. When all is sufficiently cool, add the eggs (beating whites and yolks together). Now add curry and parsley and, if necessary, more salt and pepper, until the seasoning is satisfactory. Put the mass on ice for a few hours, then mould into forms, and set them on ice again for two hours. Dip in egg, roll in crumbs and boil in lard. TRINITY PARISH COOK BOOK. 175 FISH CROQUETTES. =^W0 pounds of cold fish, one-quarter of a pound of butter, one tablespoonful of flour, one-quarter of -1 a pint of milk; pepper and salt to taste; parsley, grated nutmeg to taste, two eggs. Mince the fish very fine, carefully removing all bones and skin. Melt the butter in a sauce pan and stir in gradually the flour, and the milk, boiling hot; pepper, salt and nutmeg, and a little chopped parsley. Stir all this over the fire until it thickens, then add the fish, and let it cook a few minutes, stirring all the time; then turn out on a dish to cool. Make the fish into balls and dip into the beaten eggs, then into fine bread crurnbs. When all made up, dip again in eggs and crumbs. Fry in boil- ing lard till brown. /^"f.^C-'^..^ /^^ ^ acA^-'C^^ 176 TRINITY PARISH COOK BOOK. OYSTER CROQUETTES. pWENTY-FIVE large oysters boiled until they begin to curl at the edges, drain off the liquor, saving one teacup ful for the dressing. Chop the oysters fine. One teacupful of cream, two tablespoon- fuls of butter and two tablespoonfuls of flour. Mix the flour and butter together. When melted, add cream gradually; to this add scant tablespoonful oi finely chop- ped parsley; salt, cayenne pepper, and one q.%^ well beaten. Boil one minute, take from the fire and add the oysters. Mix well together. Put on ice till very cold. Then form into croquettes. Roll in ^"gg and bread crumbs. Let stand fifteen minutes, and drop in boiling lard. DRESSING FOR OYSTER CROQUETTES. One cupful of oyster liquor, two tablespoonfuls of butter, two tablespoonfuls of flour (slightly browned). Beat the flour and butter well together, and stir in the liquor, which has been boiled and skimmed; pepper, salt and pinch of finely chopped parsley. Pour this over croquettes just before serving. TRINITY PARISH COOK BOOK. 177 OYSTER CROQUETTES. ET one quart of 05'sters come to a boil; drain off the juice and chop fine; add one egg, one-half ^ bunch of chopped parsley, a piece of butter size of an egg, one-half cupful of cream, one-half of small onion, red pepper and salt, bread crumbs enough to hold them together. Mould and roll in crumbs, set away to harden before fr5dng. acA^^^^^ POTATO CROQUETTES. EASON cold mashed potatoes with pepper, salt and nutmeg; add one tablespoonful of butter to every cupful of potatoes, then beat to a cream. Bind with two beaten eggs; add some minced parsley. Roll into oval balls, dip in beaten eggs, then in bread crumbs, and fry in hot lard. ^^<^<^^^c^x^ 12 178 TRINITY PARISH COOK BOOK. CHICKEN CROQUETTES. ONE chicken, boiled and chopped fine; two table- spoonfuls of flour and two tablespoonfuls of but- ter, mix together; one-half pint of cream. Boil cream and stir flour into it. A little chopped parsley and grated onion to taste. Mould them, dip in bread crumbs, then in egg, then in crumbs and put in moulds and fry. •^/^' TRINITY PARISH COOK BOOK. 179 RULES FOR CANNING FRUITS. 'PPIvES, sour, boil ten minutes, six ounces of sugar per pound. Pears, small and sour, boil thirty minutes, ^ eight ounces of sugar per pound. Pears, Bartlett, boil twenty minutes, six ounces of sugar per pound. Cherries, boil five minutes, six ounces of sugar per pound. Raspberries, boil six minutes, four ounces of sugar per pound. Plums, boil ten minutes, six ounces of sugar per pound. Blackberries, boil six minutes, six ounces of sugar per pound. Strawberries, boil eight minutes, eight ounces of sugar per pound. Whortleberries, boil five minutes, four ounces of sugar per pound. Pie-plant, sliced, boil ten minutes, ten ounces of sugar per pound. Peaches, whole, boil fifteen minutes, four ounces of sugar per pound. Peaches, halves, boil eight minutes, four ounces of sugar per pound. Crab Apples, whole, boil twenty -five minutes, eight ounces of sugar per pound. Currants, ripe, boil six minutes, eight ounces of sugar per pound. Grapes, boil ten minutes, eight ounces of sugar per pound. Tomatoes, boil twenty minutes. Pine Apples, sliced, one-half inch thick, boil fifteen minutes, six ounces of sugar per pound. Gooseberries, boil eight minutes, four ounces of sugar per pound. i8o TRINITY PARISH COOK BOOK. BEVERAGES. EGG NOG. ONE quart of rich cream, one pint of new milk, one dozen of eggs, one pound of sugar, one bot- tle of Jamaica, or New England rum, one bottle of California or French brandy. Separate yolks of eggs from the whites; reserving whites to be beaten lightly; add to yolks the sugar, and beat vigorously for one-half hour, until very light; then add, alter- nately, the rum and brandy, slowly, a cupful at a time. After it is thoroughly incorporated, add the cream and milk, and lastly, the beaten whites of the eggs. TRINITY PARISH COOK BOOK. i«i BI^ACKBERRY CORDIAL. Z —,jJ:j O two quarts of blackberry juice, add one pound of loaf sugar, one-half ounce of nutmeg, one- half ounce of cinnamon, one-quarter ounce of allspice, one-quarter ounce of cloves. Boil all together for a short time, and when cold, add one pint of brandy. Strain and bottle it. 'yU.Jl. /h.^.,M^^^^. GRAPE WINE. UT ripe grapes into a tub, mash well with a potato masher. To every gallon, pour over one quart of boiling water. Let stand for two or three days, no longer if the weather is warm. Strain off the juice well, and to every gallon, add three pounds of white sugar. Put into jugs and stop loosely until done working; then bottle it off and stop closely. To make good wine, grapes should hang longer on the vine. F -^5^^^^ CiTZ^ 1 82 TRINITY PARISH COOK BOOK. GRANDMOTHER'S WHIPS. WEETKN one quart of cream to taste, and flavor with wine; whip with a whip chum. To be served in glasses with a sHce of pound cake. EI.DER BLOSSOM WINE. 'O one quart of picked-off elder blossoms, take one gallon of water. Let water come to a boil, and add four pounds of sugar. When this comes to a boil pour over blossoms, which have been placed in an earthen crock. Let stand until cool, and add one sliced lemon, white of one egg, beaten to a light froth, and two tablespoon fuls of home-made yeast. Let stand three days, then strain and place in cellar to ferment, skimming every three or four days. When done fermenting, place in bottles, and air tight. Ready for use in six weeks. ^•^. ^'-c^,**^^::;^ ¥ TRINITY PARISH COOK BOOK. 183 RASPBERRY VINEGAR. UT one quart of vinegar to two quarts of mashed raspberries. I^et stand in the sun one day. The next da}^ strain through a jelly bag, and add two more quarts of berries. The day following, strain again, and to five quarts of juice add one pint of water. Let it boil up with the addition of one and one-half pints of fresh vinegar, and six pounds of sugar. GRAPE WINE. UT the fruit through a wine-press, and after all has been pressed, take the pulp and pour a little boiling water over it; then press the juice from that, and mix it with the pure juice. Measure and allow three pounds of sugar to a gallon of the juice. Mix well and set away to ferment, keeping some out to fill up the jug every morning. In about six weeks cork up and set away until about Christmas. Then it can be racked ofi" into bottles. ^^.y. ^^.y^- i84 TRINITY PARISH COOK BOOK. DINNER GIVING. DINNER being the principal meal at which guests are entertained, a few practical hints as to the proper mode of its serving, will not be found out of place in connection with the directions given for its preparation. Tables of any shape may be used, but the one best adapted for decorating and serving a well cooked dinner, is a round table of a size capable of con- veniently seating six or eight persons (see cut), and particular care should be taken to have the chairs surrounding, all of equal height. The table should first be covered with a thick baize, or canton flannel, under a table cloth of fine linen damask, of spotless purity, thick enough and, at the same time, of such firmness of texture as to obviate the necessity of being starched. The napkins should correspond. According to the taste of the hostess, many dif- ferent kinds of ornaments may be used in decorating with silver, china and other ware, yet none are more TRINITY PARISH COOK BOOK. 185 beautiful or more expressive of refined taste than natural flowers. These may be used as a centrepiece in ipergnes or vases; or in raised dishes, and can be trailed along the table, or festooned from the chandelier above. Even growing plants can be used in pots, when properly screened, and every plate should be graced by a small bouquet or a boutonni'tre of blossoms. At each plate place as many knives, forks and spoons as will be used in the several courses — knives and spoons to the right, and forks to the left. Upon the plate lay an artistically folded napkin, and by its side a small "bread and butter plate," bearing a piece of bread or roll. This, with a filled glass of ice water, and as mau}^ kinds of wine glasses as there are dif- ferent kinds of wine, if it be served, make up the equip- ment of each plate. Salt-cellars, pepper stands, cruets, etc. , together with the necessary fancy spoons required in serving the various dishes, should be grouped at either end of the table, and upon which a few shallow dishes of garnished relishes should also be placed at intervals. For the dinner, provide the necessary number of plates, placing all those required for cold dishes on the side table, having those intended for the dessert already prepared, each bearing a finger-bowl half filled with water and perfumed with a slice of lemon, a few violets or a geranium leaf. The effectiveness of the bowls 1 86 TRINITY PARISH COOK BOOK. can be vastly improved by enfolding them with lace or embroidered napkins, which guests, in using, should be careful not to soil. The salad bowl, the fruit stands, a reser^^ed plate of bread and one of butter should also be placed on the side table. When dinner is announced, the soup tureen must be found already in place in front of the hostess, who occupies the head of the table. The announcement should always be made verbally, never by the ringing of a bell, stroke of a gong or other noisy signal, and clocks should be banished from the dining room. In serving the dinner, as well as seating the guests, there should be no hurry, no confusion, no anxiety whatever displayed, either on the part of the host or of hostess. No audible word should be spoken between them and the attendants, who are expected to have been already fully instructed as to their duties, the routine of which is very simple. In bringing the various courses to table, the soup, salad and dessert should always be placed before the hostess, all other dishes before the host. Before bring- ing them in, the pile of plates necessary for their ser- vice should be placed immediately before the host or hostess, as the case may be, and the course dish deposited in front. When each plate is ready the host puts it on the attendant's salver, who places it, with his oivn hand, before the guest, and in a similar man- TRINITY PARISH COOK BOOK. 187 ner, before each of the gue.sts. Upon other dishes of the same course, the attendant will place a spoon, and then present it at the left side of each person, who is expected to help himself. As soon as any one has finished with his plate, it should be at once removed without waiting for the others to finish, and when all have been so removed, the next course should follow immediately. The same method will be followed with all the courses up to the dessert. After serving which, the attendant will leave the room, his duties for the time being having ended. This method of serving dinner is so simple, and attended with so little ceremony, that it would be well for all families to practice it daily. It is absolutely methodical and is as equally adapted to the ordinary routine life, as it is — with the addition of a few wait- ers — to the most elaborate of dinner parties, for giving which the serv'ants thus become thoroughly trained. Besides this, we all know that a well served dinner not only improves the taste of its dishes, but invariably arouses a spirit of pride and emulation in the cook, which secures its better and more healthful preparation. There are a few general rules for better guidance, ta be observed in dinner-giving, which may be sum- marized as follows: Never over supply a table, nor overload a plate, nor importune a guest to be rehelped. i88 TRINITY PARISH COOK BOOK. Have the dishes few in number, but perfect of the kind. lyet the flowers be fresh, and the linen dazzlingly white. Have the plates properly warmed, and the wines properly tempered. Never show the least anxiety, hurry or worry, whatever contretemps, disappointment or accident may occur. Arrange the seats of the guests before entering the dining room, so as to avoid any confusion in seating. If the guest to be honored be a lady, seat her at the right hand of the host, if a gentleman, on the right of the hostess. In seating guests, so arrange as to bring congenial people into contact. In dinners of over eight guests, place a small card bearing the name of each person at his or her plate. If the company be larger, ' ' menu cards' ' are in order, printed or painted for the occasion. Pretty designs for which, are to be found in abundance, and purchased at a trifling cost. There is no rigid rule as to the order of serving at table. Where there is a single attendant, the lady guest, seated at the right of the host, or the most elderly lady present, should be first served. TRINITY PARISH COOK BOOK. 189 As soon as the second person is helped, there should be no further waiting before eating. The hostess invariably gives the signal for rising by pushing back her chair, when all rise and remain standing until the ladies have left the room. Cigars are then served, if served at all. Coffee may be served either as a finality with the dessert at the table, or subsequently by attendants in the drawing room. The former custom being pre- ferable. The foregoing embodies only a few hints respect- ing the hospitable art of dinner-giving, but there is a wide scope for the display of individuality, originality and good taste in choosing the dishes and decorations of the table. The opportunities vary with the seasons, the viands and the company to be honored, and often call for the exercise of a judgment, invention and refinement akin to genius. It is hardly necessar>^ to allude to dining invita- tions, further than to state that, as in serving a dinner, true refinement is best displayed bj^ the simplicity with which the preliminaries are conducted. When not €71 famille, invitations should be extended by a written card, stating, briefly, that Mrs. Robinson requests the pleasure of Mr. Brown's company, on Wednesday evening, June 5, at six o'clock. R. S. V. P. I90 TRINITY PARISH COOK BOOK. The person invited should respond, without delay, by messenger — never by post. If he declines, it is in the following terms: ' Mr. Brown regrets that a previous engagement prevents the acceptance of Mrs. Robinson^ s kind invi- tation for Wednesday evening. If he accepts: Mr. Brown accepts, with pleasure, Mrs. Robinson' s invitation for Wednesday evening. On the appointed day, the guest should make it a point to arrive at ten minutes before the hour specified, but, under no circumstances, to arrive later than the hour appointed. On the other hand, from five to ten minutes is the extreme limit a hostess can be expected to await the arrival of a dilatory guest. Edi. TRINITY PARISH COOK BOOK. 191 The T.a.BL:E. 192 TRINITY PARISH COOK BOOK. INVALIDS' FARE. JOMETHING with which to coax the appetite of the convalescent or semi-invalid, is often a per- plexing question. Herein is given a few recipes which have been long tried and tested. All will agree that it is not only what is offered to the invalid, but the careful nicety of preparing and setting forth, that is of the utmost importance; for we all know how trifles affect us, when ill. Let us then look first to the tray and its accompaniments; a lac- quered wooden Japanese tray is to be preferred to the old-fashioned metal ones, on account of lightness, and freedom from "clatter." Have a tiny sugar-bowl and creamier for the tray, which are very convenient, as well as an addition to the dainty appearance; these may be bought of some pretty ware or glass for a trifle. If one is the happy possessor of a tiny tete-a-tete set, or one of the small old-fashioned cut-glass sets, so much the better. TRINITY PARISH COOK BOOK. 193 Of course the linen and china for the tray should be sails rcproche, and a little careful forethought will always select the cup and the plate that the invalid is known to be fond of. ' ' Things taste so much better out of pretty dishes." A bit of scarlet geranium, with a leaf, or a spray of some pretty flower in a tiny speci- men vase, is a dainty addition, and welcomed by the weary invalid. The following few recipes will be found practical and useful. Simple Wine Jelly. — One-half box of gelatine, one tablespoonful of powdered gum-arabic, one pint of port wine; put all in a jug, cover with white paper, and let stand two hours; then put all in a porcelain lined sauce pan, bring to a boil, strain, pour in mould, and cool. Cut in tiny pieces to serve. Rennet Wine for Making Custard. — Clean and dry three inches of calf rennet, put it into a pint of sherry, and set away to use. Three tablespoon fuls will be enough to curdle a quart of milk. Rennet Custard. — To one quart of warm milk add three tablespoon fuls of rennet wine, and five tea- spoonfuls of sugar; flavor if wished. Care should be taken to have the milk not hot, but warm. Arrowroot Custard. — One tablespoonful of arrowroot, one egg, one pint of milk, one tablespoon- 13 194 TRINITY PARISH COOK BOOK. ful of sugar. Mix the arrowroot to a paste with a little of the cold milk; put the remainder of the milk in a porcelian-lined sauce pan ; when it boils, stir in the arrowroot, egg and sugar well beaten together, stir and cool. Bouillon. — Five pounds of juicy beef cut in small pieces, and simmered slowly for two and one- half hours, in two quarts of water. Remove every bit of fat, strain through a cloth, season with salt, no pepper. Codfish. — Cut in tiny pieces a piece of codfish, and pour over it boiling water, to freshen it; pour off the water, add some cream. This is nice poured over toast. Sea-moss Blancmange. — Wash thoroughly a cup of Irish moss. Put a quart of milk in a porcelain- lined sauce pan, and add the moss; when the milk is well thickened, strain and cool. It can be served with powdered sugar; or sugar, cream, and a bit of fruit jelly. This will be found nutritious, and acceptable to the most sensitive stomach. Toast-water and tamarind water were drinks highly valued in illness by our grandmothers. Toast- water is made by putting pieces of toasted bread in a glass jar, and covering the pieces with water. When the water is colored, it is ready to drink. To prepare TRINITY PARISH COOK BOOK. 195 tamarind water, put a cupful of tamarinds in a quart of cold water, and let it stand a day, then strain. Panada was an invalid delicacy highly valued fift}' years ago, and will be found nourishing and palat- able. It is made by boiling together for three minutes one glassful of wine and three glassfuls of water; add a teaspoonful of lemon juice, one cupful of grated bread crumbs; boil one minute then serve. A grating of nutmeg will add to the flavor, but it is not advised for an invalid. Toast can be made to look tempting bj^ cutting off the crust of the slice, cutting out the crumb with a tiny cake-cutter, then toasting. Never add pepper or other spices to food for an invalid, and use as little butter — it is needless to say, that of the best quality — as possible. Introduction to the Sick Room. ==^HERE is a peculiar knack, as one might call it, in waiting upon the sick. No one is so quick to -i detect the want of aptitude as the sufferer, and if the latter has taken a dislike to the nurse, it is better for her to retire until the aversion has dissipated itself. 196 TRINITY PARISH COOK BOOK. The dislike may be but a whimsical fancy, and yet is as injurious as if based upon abundant cause. The hand of one watcher, toying gently with the hair of the sick one, will woo to slumber with its soothing touch; the hand of another may irritate and induce increased wakefulness. There is no time when love lends such a charm to every word and action as in the hour of sickness; and yet there is no time when a young girl is made more conscious of her insufficiency of the fact that she is almost as helpless as the invalid. The mother generally knows, through experience, how to nurse her sick daughter; but very often the daughter does not know how to nurse her sick mother. She fails for want of method and a knowledge of what ought to be done and how it ought to be done. She becomes agitated when she ought to be calm; she becomes irritated when she ought to be serene; her patience becomes exhausted just when it is most needed. Nursing does not merely consist in suiting food to a taste which illness has made ten times more fastidious than usual, or in giving the proper medicine in proper quantities at proper intervals, or in, bathing the languid head, or in moving the weary body. There is a deli- cacy; besides delicacy of food and delicacy of touch. It includes the modulation of the voice, the movements TRINITY PARISH COOK BOOK. 197 about the room, the suppression of needless noises, and a score of other things of the kind. The 3'Oung nurse should seem cheerful and hope- ful though she does not feel so. Indications of alarm and distress must be suppressed. The dress should not rattle or the shoes creak. The movements to and fro should be gentle and unobtrusive. Nothing should be said that the patient ought not to hear, for in sick- ness the hearing is often unnaturally quickened. Rejected dainties should not be allowed to remain in the room under the delusion that they will be fan- cied by-and-by. It is a certain way of making the patient loathe the food. In shaking up a pillow do it with the utmost gen- tleness. To raise the invalid to a sitting posture, put a scarf or long shawl behind the pillow and let two persons each take an end and gently draw up the patient. No medicine is so beneficial to the sick as fresh air. It is the most reviving of all cordials if administered with prudence. Doors and windows should not be thrown open suddenly or at random. Fresh air should be let into the room gradually, and, if possible, by opening the windows of an adjoining apartment. If the windows of the patient's room cannot be opened, a good plan is to swing the door quickly backwards and forwards. 198 TRINITY PARISH COOK BOOK. Muslin rags soaked in aromatic vinegar, and sus- pended near the door, so as to be agitated by the draught, will prevent unpleasant smells and purify the air. Rags dipped in chloride of lime, and suspended across the room on a cord are a disinfectant in cases of fever. As books of instruction for nurses, may not be within the reach of every young girl, it will be well for her to note these practical hints. Household Hints. MIXTURE FOR WASHING FLANNELS. =^W0 bars of Ivory soap, four and one-half gal- lons of soft water, two ounces of borax, ammonia -l enough to give it a strong smell. Use a cupful of the preparation in tepid water when washing flannels. It will remove all dirt, and the flannels will not shrink. ONION ODORS. HEN cooking onions, set a tin cupful of vinegar on the stove, and let it boil, and, it is said, you will smell no disagreeable odor. TRINITY PARISH COOK BOOK. 199 DETERGENT. ©NE and one-half ounces of white castile soap, four ounces of aqua ammonia, one ounce of ether, one ounce of alcohol. Shave the soap fine and heat in one pint of water until dissolved, then add two quarts more water, and all the ingredients. Bottle; keep tightly corked. Use wine-glassful in one pint of water. MISCELLANEOUS. TREW the store room shelves with a few cloves to drive away ants. Ink spots, when fresh, may be removed by washing in sweet milk. A little salt rubbed on a discolored egg spoon will remove the stains. To freshen stale crackers, put them into a hot oven for a few minutes. To prevent flour lumping, add a little salt before mixing with milk or water. To clean brushes, dissolve a little borax or soda in water. Wash and dry quickl}'. Camphor in drawers or trunks will prevent mice from doing injury to the contents. To take out fruit stains, stretch the stained part over a bowl and pour on boiling water. 200 TRINITY PARISH COOK BOOK. To keep cakes from sticking to a griddle, rub it with brown paper. Lard is hot when a blue smoke arises from it. For the Hair — Wash in cold sage tea. Cocoa Butter^Apply at night to face and hands, and wash off in the morning. This is excellent for the skin, and keeps it soft and clear. Ink Spots on Books — A solution of oxalic acid will remove them without injuring the print. Berry Stains — The fumes of a brimstone match will remove berry stains from a book, paper or engrav- ing. For a tight, hoarse cough, where phlegm is not raised, or with difficulty, take liot water often, as hot as can be sipped. This will be found to give immediate and permanent relief. ..m^^}^'^