/ HOW TO COOK. THE HOUSEKEEPER'S FRIEND. CONTAINING VALUABLE RECIPES FOR COOKING ALL KINDS OF MEATS, FISH, OYSTERS AND GAME. ALSO FULL DIRECTIONS HOW TO MAKE BREAD, CAKE, PIES, PUDDINGS, AND ALMOST EVERY DISH THAT IS USED IN FAMILY COOKING. THIS BOOK HAS BEEN CAREFULLY PREPARED BY AN OLD AND EXPERIENCED COOK IN ONE OF OUR LEADING RESTAURANTS. 3Uj3/h NEW YORK: FRANK TOUSEY, PUBLISHER, 18 Rose Street. ('7Sfi) -X ^p- Entered according to Act of Congress, in the year 1881, by FRANK TOUSEY, in the office of the Librarian of Congress at Washington, D. C, CONTENTS, Pages. SOUPS.— Ox-tail— Soup ala Julienne; or, Vegetable — Chicken — Macaroni — Clam Chowder — Beef Broth — Kidney Soup — Oyster Soup — Clam Soup ---... 7—8 ROAST MEATS.— Beef— Venison— Pork— Shoulder of Mutton — Stuffed Leg of Mutton — Veal — Ham . —Pig's Head— Beef Heart - - - 9—10 STEWED MEATS.— Shin of Beef— Beef with Onions — English Stew of Cold Roast Beef — Loin of Mutton — Lrish Stew — Ham, Boiled — Bullock's Head, Boiled— Pig's Head, Boiled— Potted Veal —Leg of Mutton, Boiled— Beef, Boiled— Beef a la mode — Calves' Tongues — Kidneys - 10 — 13 BROILED AND FRIED MEATS.— Steaks, Broiled- Beef Steaks, Fried— Pork Chops, Fried— Pork Sausages, Fi'ied — Lamb Steaks, Fried — Calf's Liver and Bacon, Fried — Veal Cutlets — Veal Cutlets with Fine Herbs — Pork Chops, another way — Ham and Eggs— Potted Ox Tongue — Tripe — Beef Steak Smothered with Onions 13 — 15 MEAT PIES.— Beef Steak Pie— Mutton Pie— Cheshire Pork Pie—Veal Pie - - - - 15-16 111 iv CONTENTS. HASH.— Beef —Mutton - 16 MISCELLANEOUS MEATS.— Bologna Sausage— , Minced Veal— Mint Sauce for Roast Lamb - 17 POULTRY, GAME, ETC.— Roast Turkey— Roast Partridge — Roast Chicken — Stewed Duck with 1 Green Peas— Chicken Fricassee— Chicken Jelly — StuflBng for Turkey— Sage and Onion Stuff- ing—Roast Wild Fowl— Prairie Chicken- Chicken Croquettes— Roast Ducks— Boiled Turkey— Game Pie— Stewed Rabbits - 17—20 FISH,— Broiled Salmon — Pickled Salmon — Boiled Salmon — Broiled Mackerel — Shad Roes — Fried Eels— Baked Shad, Rock Fish or Bass— Fresh Halibut Fish Balls— Stewed Halibut— Sun Fish —Frost Fish— Smelts— Minnows— Large Fish Baked Whole— Chowder . » - 20—32 OYSTERS, CLAMS ,AND SHELL FISH.— Broiled Oysters --Scalloped Oysters — Oyster Pie — Stewed Oysters— Fried Oysters — Lobster Pat- ties—Clam Fritters— Crab Pie— Cold Lobster — Soft-shell Crabs - - . . 23—24 VEGETABLES, ETC.— Green Peas— Fried Tomatoes ^ — Green Corn — Lima Beans— String Beans — Potato Balls— Potatoes Mashed with Onions — Roasted Potatoes — Boiled Potatoes — Fried Potatoes— Spinach — Sweet Potatoes, Boiled, Baked and Roasted — Boiled Beets — Boiled Cabbage— Cauliflowers— Egg Plants — Aspara- gus—French or Scarlet Beans— Winter Squash —Succotash. - - - , - 24—27 CONTENTS. V EGGS.— Boiled— Poached— Omelettes— Egg Balls - 28 DESSERTS. -Floating Island— Plain Bread Pudding- Hard Times Pudding — Baked Custard— Lemon Custard — Apple Dumplings, Boiled — Baked — Suet Pudding — Poor Man's Pudding — Arrow- root Blanc Mange — Cheap Plum Pudding — Plum Puddiug — Indian Pudding — Old-Fasbion- ed Boiled Indian Meal Pudding— Mince Pie- Apple Pie — Rhubarb Pie — Cocoanut Pie — Squash. Pie — Pumpkin Pie— Custard Pie- Lemon Meringue Pie — Tomato Pie - 29 — 33 SAUCES, ETC. -White Wine— Parsley— Apple- Bread— Cranberry— Tomato— Celery — Toma- to Catsup — Clear Gravy^— A rrowroot Sauce for Plum Pudding— Beef Tea— Lobster Salad- Cheap Brown Gravy — Mushroom Sauce- Mint Sauce 32—34 PICKLES.— Green Pickles for Daily Use— Pickled Beet —Chow-Chow— Peppers— Pickled Red Cab- bage—Cucumbers—Onions - - - 34—35 BREAD, BISCUIT^ AND PASTRY.— Family Bread —Milk Bread— Corn Bread— Brown Bread- Rye and Indian Bread— MufBns-Excellent \ Biscuits— French Bread and French Rolls- Indian Johnny Cake— Tea Biscuits— Flour Muffins— Corn Muffins— Plain Biscuits— Paste for Custards— Common Yeast - - 36—38 CAKES, TARTS, ETC.— Plum Cake or Wedding Cake— Marble Cake— Macaroons— Sponge Cake — Chocolate Cake — Lemon Cake —Loaf Cake — CONTENTS, Ginger Cake— Washington Cake-Jumbles^ Jelly Cake— Seed Cake— Plain Cake— Cran- berry Tart— Open Tarts— Cherry Tarts- Rhubarb Tart— Plain Apple Tart— Crullers- Doughnuts— Ginger Snaps— Cookies- -Frosting for Cake—Charlotte Russe— Molasses Ginger- bread . - _ _ - as— 4# GRIDDLE CAKES, PANCAKES, ETC.— Buckwheat Cakes— Graham Griddle Cakes— Rice Cakes- Waffles— Indian Griddle Cakes— Apple Frit- ters—Snow Pancakes „ . - 42— 4S PRESERVES, JELLIES, JAMS, ETC.— Strawberry Jam— Apple Marmalade— Gooseberry Jam — Pineapples— Orange Marmalade— Grape Jelly —Wine Jell3'-Preserved Strawberries— Calves' Foot Jelly— 'Apple Jam— Green Gage Jam — Preserved Lemon Peel— Raspberry Jelly- Brandy Peaches— Plums, etc. - , - 43— HI COFFEE, TEA AND CHOCOLATE.— Excellent Cof fee— Tea— Chocolate — Substitute for Cream in Coffee or Tea _ - - - 46—47 USEFUL RECIPES— Cold in the Head— Hoarseness, or Tickling in the Throat — Cure for Freckles- Remove Stains from Hands— Remove Rust- Prepare an Invigorating Bath— Clean Silver- Spruce Beer— Cottage Beer— Brighten a Cop- per Boiler— Cage Birds, How to Keep Them Healthy _ - - - - MISCELLANEOUS , .- - - 47-49 49-60 HOW TO COOK The Housekeeper's Friend. SOUPS. Ox-Tail Soup. — Time, four hours and a half. —Cnt up two ox-tails, separating them at the joints; put them into a stew- pan with about an ounce and a half of butter, ahead of celery, two onions, two turnips, and two carrots cut into slices, and a quarter of a pound of lean ham cut very thin ; the pepper corns and savory herbs, and about half a pint of cold water. Stir it over a quick fii-e for a short time to extract the flavor of the herbs, or until the pan is covered with a glaze. Then pour iu three quarts of water, skim it well, and simmer slowly for four hours, or until the tails are tender. Take them out, strain the soup, stir in a little flour to thicken it, add a glass of port wine, the catsup, and half a head of celery (previously boiled and cut into small pieces). Put the pieces of tail into the stew- pan with the strained soup. Boil it up for a few minutes, and serve. This soup can be served clear, by omitting the flour and adding to it carrots and turnips cut into fancy shapes, with a head of celerj"- in slices. These may be boiled in a little of the soup, and put into the tureen before sending it to table. Soup a la Julienne, or Vegetable.— Cut various kinds of vegetables in pieces, celery, carrots, turnips, onions, etc., and having put two ounces of butter in a stew-pan, put the vege- tables on the top of the butter, together with any others that may be in season. Stew or fry them over a slow fire, keeping them stirred, and adding a little of the stock occasionally ; soak small pieces of crust of bread in the remainder of the broth or stock, and when the vegetables are nearly stewed, add them, and warm the whole up together. Chicken SouF.—Tiyne, four hours.— Boil a pair of chickens with great care, skimming constantly, and keeping them cov- ered with water. When tender, take out the chicken and re- move every bone from the meat; put a large lump of butter into a frying-pan, and dredge the chicken meat well with flour; lay in the hot pan; fry a nice brown, and keep it hot and dry. Take a pint of the chicken water, and stir in two largo spoonfuls of curry powder, two of butter, and one of 8 HOW TO COOK. flour, one teaspoon ful of salt and a little cayenne; stir until smooth, then mix it with the broth in the pot; when well mix- ed, simmer five minutes, then add the browned chicken. Serve with rice. Macaroni Soup.— Tnng, three-quarters of an 7io?(r.— The macaroni must be boiled in water for ten minutes, strained and put into boiling stock, in the proportion of half a pound to the gallon: simmer slowly for half an hour, and serve very hot, with grated cheese on a separate dish. Clam Chowder. — Twenty-five clams chopped fine, six pota- toes, chopped fine, two onions chopped fine, a piece of sait pork, also chopped, and butter about the size of an egg; salt and pepper to taste; the clam juice and one pint of milk and the same of water; six crackers rolled, one nutmeg grated, teaspoonful celery-seed. Boil these slowly for at least four hours, adding water if it becomes too thick; half an hour be- fore serving add coffee cupful of tomato catsup and two table- spoonfuls of Worcestershire sauce. When ready for table add tumbler of sherry ; cut a lemon in slices and serve with it. Beef Broth.— Take a leg of beef, cut it in pieces; put it in- to a gallon of water; skim it; put in two or three blades of mace, some parsley, and a crust of bread; boil it till the beef and sinews ax-e tender. Toast bread and cut into dice; put it in a dish ; lay in the beef, and pour on the broth. Kjdney 8oup.— Ttwie, six hours.-— Add to the liquor from a boiled leg of mutton a bullock's kidney, put it over the fire, and vyhen half done, take out the kidney, and cut it into pieces the size of dice. Add three sticks of celery, three or four turnips, aud the same of carrots, all cut small, and a bunch of sweet herbs, tied together. Season to your taste with pepper and salt. Let it boil slowly for five or six hours, adding the catsup. When done, take out the herbs, and serve the vege- tables in the soup. It is always better (as all soups are) made the day before it is wanted. Oyster Soup.— Take 2 quarts of oysters and drain them with a fork from their liquor; wash them in one water to free them from grit; nut in small pieces 2 slices of lean bacon, strain the oyster liquor and put in it the bacon, oysters, some parsley, thyme, and onions tied in a bunch as thick as the thumb, season with pepper and salt, if necessary; let it boil slowly, and when almost done, add a lump of butter as large as a hen's egg, rolled in flour, and a gill of good cream. It will take from 20 to SO minutes to cook it. Clam Soup. — Time, one hour. — 25 clams, opened, raw and chopped fine; add 3 quarts of water; boil tliein one half hour, then add a pint of milk, 1 onion chopped fine, thicken with but- ter and flour; beat 3 eggs in the tureen and pour your broth over them boiling hot. HOW TO COOK. ROAST MEATS, Roast Beef. — The sirloin or rib is considered the best piece for roasting. After selecting the piece to roast, place it in the dripping-pan, with some salt and water; put it in the oven, which should be kept good and hot; baste it now and then with the drippings from the meat. A piece of 8 pounds will take from lj4 to 2 hours to roast. When almost done, sprinkle the meat with salt. Roast Venison. — A haunch of buck will take 3)^ or 3^ hours roasting; doe, only S}£ hours. Venison should be rather under than overdone. Spread a sheet of white paper with butter, and put it over the fat, first sprinkling it with a little salt; then lay a coarse paste on strong paper, and cover the haunch ; tie it with fine pack-thread, and set it at a distance from the fire, which must be a good one. Baste it; often; ten minutes before serving, take off the paste, draw the meat nearer the fire, and baste it with butter and a good deal of flour, to make it froth up well. Gravy for it should be put into a boat, and not into the dish, (unless the venison has none), and made thus: Cut off the fat from two^or three pounds of a loin of old mutton, and set it in steaks on a gridiron for a few minutes, just to brown one side; put them into a sauce-pan with a quart of water, cover close for an hour, and simmer it gently; then uncover it, and stew till the gravy is reduced to a pint. Season v/ith only salt. Currant-jelly sauce must be served in a boat. To Roast Pork. — Pork requires a longer time in roasting than any of the preceding meats. When stuffing is to be usQd, it must be composed of chopped sage and onion, pepper and salt. The pieces should be neatly and well scored in regular stripes on the outer skin, to enable the carv^er to cut slices easily. Before putting to the fire, rub the skin with salad oil, to prevent its blistering, and baste verj' frequently. The bast- ing may be done by rubbing it with a piece of butter in a mus- lin bag, when there is not enough of dripping. The gravy for pork mav be the same as for other joints, hot water and salt poured over it on the dish. It is considered an improvement to have apple-sauce served in a small tureen, as it assists in overcoming the richness or lusciousness of the meat, and im- parts a slight acidulous flavor. Roast Shoulder of Mutton.— 3 t?ne, a quartet' of an hour to each pound. — Take out the bone and fill the space with a stuffing made of bread crumbs, salt pork chopped fine, pepper, salt and sage, or sweet marjoram. Stuffed Leg of Mutton. — Boil two large white onions un- til tender, then chop fine; add breadcrumbs and sage to taste, a little salt and pepper; then slit the sinewy part of the leg and insert the stuffing, and roast. 10 BOW TO COOIt. To Roast Veal.— The best parts of veal for roasting are the fillet, the breast, the loin, and the shoulder. The fiUet and the breast should be stuffed, particularly the fillet; the stuffing to be composed of crumbs of bread, chopped suet and parsley, a Little lemon peel, and pepper and salt, wet with an egg and a little milk. The piece should have a slow fire at first, and will require longer time to dress than beef or mutton. Let it be well l?asted with butter when there is not sufficient dripping from the joint. The gravj'- for roast veal is either the usual not water and salt, or thin melted butter, poured over the meat. To Bake Ham. — Time, four hours. — Take a medium-sized ham and place it to soak for ten or twelve hours. Then cut away the rusty part from underneath, wipe it dry, and cover it I'ather thickly over with a paste of flour and water. Put it into an earthen dish, and set it in a moderately-heated oven for four hours. When done, take off the crust cai'efully and peel off the skin ; put a frill of cut paper around the knuckle, and raspings of bread over the fat of the ham, or se^'ve it glaz- ed and garnished vvith cut vegetables. Pig's Head Baked.— Let it be divided and thoroughly clean- ed; take out the brains, trim the snout and ears, bake it an hour and a halt, wash the brains thoroughly; blanch them, beat them up with an egg, pepper and salt, and some finely- chopped or pounded sage, and a small piece of butter; fry or brown them before the fire; serve with the head. Beef Heart. — Let it be thoroughly well boiled, and the skin removed. Wipe it dry with a clean cloth, stuff it with veal stuffing; roast two houi-s and a quartei-. Make a brown gr^vy, as for hare; and serve with the gravy and currant jelly. The tnost pleasant way to the palate of dressing this dish, is to roast the heart rather less than two hours; let it get cold, cut it in pieces and jug it the same as hare. STE^A^ED MEATS, Stewed Shin of Beef.— Saw the bone into three or four pieces, put them into a stew-pan, and just cover them with cold water. When the pot simmers, skim it clean, and then add the sweet hei-bs, one large onion, celery, twelve black pep- percorns, and twelve allspice. Stew it very gently over a slow fire till the meat is tender. Then peel the carrots and turnips, and cut them into shapes; boil them with twelve small button onions till tender. The turnips and onions will take a quarter of an hour to boil, the carrots half an hour. Drain them care- fully. Beef Stewed With Onions.— Cut 2 pounds of tender beef into small pieces, and season with pepper and salt; slice one or two onions and add to it, with water enough to make a gravy. HOW TO COOK. 11 Xefc it stew slowly till the beef is thoroughly cooked; then add : some pieces of butter rolled in flour, enough to make a rich gravy. Cold beef may be cooked in the same way, but the 'onions must then be cooked before adding them to the meat. Add more boiling water if it dries too fast. An English Stew of Cold Roast B'eev. —Time, fifteen minutes. — Cut the meat in small and rather thin slices, sea- son them highly with salt and pepper, and dip each lightly in bread-crumbs moistened in gravy or melted butter. DresS them neatly on a dish, and lay over them a thin layer of cut pickles, and moisten the whole with a glassful of pickled vinegar and the preserved gravy of the roast beef: heat in a Dutch oven, and garnish with fried sippets or potato balls. Loin of Mutton Stewed. —Remove the skin, bone it, and then roll it; put it in a stewpan with a pint and a half of water, 2 dessert-spoonfuls of pyroligneous acid, a piece of but- ter, sweet herbs, and an onion or two; when it has stewed nearly four hours, strain the gravy, add 2 spoonfuls of red wine, heat up and serve with jelly sauce. Irish Stew. — Time, two hours cmd a half. — Put 2 pounds of mutton cutlets or chops, and 4 pounds good potatoes, peeled and sliced, in alternate layers in a large saucepan or stewpan, season to taste with pepper and salt, and a finely -shred onion; add a pint of cold water, and simmer gently for two hours. Serve very hot. To Boil a Ham.— Well soak the ham in a large quantity of water for twenty-four hours; then trim and scrape it very clean, put it into a large stewpan with more than sufficient water to cover it; put in a blade of mace, a few cloves, a spi'ig of thyme and two bay leaves. Boil it for four or five hours, according to its weight; and when done, let it become cold in the liquor in which it was boiled. Then remove the rind care- fully without injuring the fat; press a cloth over it to absorb as much of the grease as possible, and shake some bread-rasp- ings over the far, or brush it thickly over with glaze. Serve it cold, garnished with parsley, or aspic jelly in. the dish. Ornament the knuckle with a paper frill and vegetable flowexs. Boiled Bullock's Head.— 2i)/ie to boil, five hours.— This is a good dish for a large family. Place the head in salt water for six hours, to cleanse it; then wash and remove the palates, and place them asrain in salt and water; put the head in a saucepan, with sufficient water to cover; boil for five hours, adding 2 carrots, 2 turnips, and 2 onions, cut small; when done remove the head from the soup, and remove the bone from the meat; serve soup and meat in tureen; the palates, when white, boiled until tender, then pressed until cold, m^ke a delicious relish for lunch or supper. Pig's Head Boiled.— This is a more profitable dish, though pot so plearsaixd to the palate, It should first be salted, whiqli 12 HOW TO COOK. is usually done by the pork butcher. It should be boiled 1 1-4 hours; it must be boiled gently, or the meat will be hard. Potted Veal. — This may be potted as beef, or thus: Pound cold veal in a mortar, work up with it in a powder, mace, pep- per and salt; shred the leanest part of tongue very finely, or ham is sometimes used ; place in a jar or pot a layer of the pounded veal, and upon that a layer of tbe tongue, and con- tinue alternately until the pot is full, seeing that every layer is well pressed down; pour over the top melred clarified butter. If it is desired, and which is frequently done, to marble the veal, cut the tongue or bam in square dice instead of shredding it; but care must be taken that they do not touch each other or the effect is destroj^ ed. To Boil a Leg of Mutton.— A leg of mutton should be kept four or five days before boiling. Before putting it into the pot, bend around the shank, cutting the tendon at the joint if nec- essary, so as to shorten the leg. Two hours of slow, equal boiling will be sufficient for a good-sized leg of mutton. Some persons, to make the leg look white and tasteful, wrap it tight- ly in a cloth in boibng ; but this spoils the liquor for broth. It is not safe to boil vegetables with a leg of mutton, as they are apt to flavor the meat. Dish the leg with a little of the liquor, placing the lower side uppermost, convenient for carving. A good leg of nmttou will yield sufficient grav3\ To Boil Beef. — Reckon the time from the water coming to a boil. Keep the pot boiling, but let it boil very sloivly. If you let the pot cease boiling, you will be deceived in j'our time; therefore watch that it does not stop, and keep up a good fire. Just before the pot boils the scum rises. Be sure to skim it off carefully, or it- will fall back and adhere to the meat. Beef A-La-Mode. — Remove the bone from a round, or any piece of beef that will stew ^ell. Make a stuffing of bi-ead crumbs seasoned with sweet marjoram, pepper, mace, nutmeg, and onions, or shalots chopped fine. Mix this together with two eggs well beaten, and add, if j'ou like, some chopped salt pork. Fill the place from which the bone was taken with this seasoning, rubbing what is left over the outside of the meat. Bind, and skewer it well, to secure this stuffing. You may .stick whole cloves into the meat here and there, or lard it with fat pork. Cover the bottom of your stewpan with slices of the ham, or salt pork, and having put in the meat, lay slices of the ham or pork over it. Pour in about a pint of water; cover the pan closely, and bake in an oven six, seven, or eight hours, aecoi-ding to the size of tiie piece. Add, if j'ou like, a tea-cupful of port wine, and the same of mushroom catsup to the gravy; but it is very good without wine. This dish is best cold. Calves' Tongues.— Wash them well, and put them in hot water for a short time, in order to take off the hard skin; lard them here e^nd there with large pieces of bacon ; put them in a HOW TO COOK. 13 saucepan, so as to yield a little gravy, with two or three large onions and carrots. When the whole is well glazed, add some water, salt, a clove, and a sprig of thyme, and let it simmer very slowly for five hours. Just before serving, skim the sauce, and thicken it with some flour; open each tongue in half, so that it forms a heart shape, and pour the sauce over, adding to it either some pickled gherkins, sliced, or some mush- rooms. To Stew Kidneys.— Cut the kidneys into slices, wash them and dry them with a clean cloth, dust them with flour, and fry them with butter until they are brown. Pour some hot water or beef gravy into the pan, a few minced onions, pepper and salt, according to taste, and add a spoonful or two of mush- room catsup before dishing. Minced herbs are considered an improvement to many tastes; cook slowly ten or fifteen min- utes. o BROILED AND FRIED MEATS. Steaks — Broiled. — They should not be cut more than three quarters of an inch thick, or they will not be done well througn. Let the gridiron be perfectly clean, and heat and grease it before laying on the meat. Set it over a bed of clear bright coals, and when done on one side turn the steaks with tongs made for the pui'pose, or a knife and fork. In a quarter of an hour they will be well done; or if you like them rare, ten or twelve minutes will be sufficient. Pour off into a dish and save all the gravy that accumulates while boiling; and when done lay the steaks in a dish, and season to your taste with pepper," salt, and butter. Serve hot. To Fry Beef-Steaks.— Cut the steaks as for broiling, and on being put into the pan, shift and turn them frequently. Let them be done brown all over, and placed in a hot dish when finished. G-ravy maj^ be made by pouring a little hot water into the pan after the steaks are out and the fat poured away, with a little pepper, salt, catsup, and flour. The gravy so formed is to be poured into the dish with the steaks. Serve to table immediately. To Fry Pork Chops.— Pork chops should be cut rather thin, and be thoroughly dressed. Thev may be either simply fried in the same manner as chops, or fried after being dipped in egg, and sprinkled with crumbs of bread, and sage and onion finely chopped. No gravy is expected with pork chops. If any sauce be used, it must be apple sauce. To Fry Pork Sausages.— All sausages are fried alike, and require to be dressed very slowly. Before being put into the pan, they should be pricked in several places with a fine fork, to prevent their bursting by the expansion of the air within. It is common in England to bring fried sausages to table neatly laid out on a flat dish of mashed potatoes. The sausages and potatoes are helped together. They may also be laid in HOW TO COOK. links on toasted bread, and garnished with poached eggs' around the dish. Fried sausages are sometimes used for garnishing roast tur- key. To Fry Lamb Steaks. — Dip each piece into well-beaten egg, cover with bread crumbs or corn meal, and fry in butter or new lard. Serve with mashed potatoes and boiled rice. Thick- en the gravy with flour and butter, adding a little lemon juice, and pour it hot upon the steaks, and place the rice in spoonfuls around the dish to garnish it. Calf's Liver and Bacon. — Soak two or three livers in cold water for half an hour, then dry it in a cloth, and cut it into thin, narrow slices; take about a pound of bacon, or as much as you may require, and cut an equal number of thin slices as you have of liver; fry the bacon lightly, take it out and keep it hot; then fry the liver in the same pan. seasoning it with pepper and salt, and dredge over It a little floui*. "When it is a nice brown, arrange it around the dish with a roll of bacon between each slice. Pour off the fat from the pan, put in about two ounces of butter well rubbed in flour to thicken the gravy; squeeze in the juice of a lemon and add a cupful of hot water; boil it and pour it into the center of the dish. Serve it gar- nished with forcemeat balls or slices of lemon. Veal Cutlets. — lime, tivelve to fifteen mimites. — Let the cutlet be about half an inch thick, and cut it into pieces the size and shape of a crown piece. Chop some sweet herbs very fine; mix them well with the bread crumbs. Brush the cutlets over with the yolk of an egg, then cover them with the bread crumbs and chopped herbs; frj^ them lightly in butter, turn- injr them when required. • Take them out when done. Mix about an ounce of fresh butter with the grated peel of half a lemon, a little nutmeg, and flour; pour a little water into the frying-pan, and stir the butter, flour, and grated lemon peel into it; then put the cutlets into this gravy to heat. Serve them piled in the center of the dish with thin rolls of bacon as a garnish. Veal Cutlets with Fine Herbs.— Melt a piece of butter in the frying-pan; put in the cutlets with salt, pepper, and some spice; move them about in the butter for five minutes; have ready some mixed herbs and mushrooms chopped finely; sprinkle half over one side of the cutlets, and, when fried enough, turn and sprinkle them with the other half; finish fry- ing, and add the juice of a lemon ; set them around the dish with the seasoning in the center. Pork Chops.— Cut the chops about half an inch thick, and trim them neatly; put a frying-pan on the fire, with a bit of butter; as soon as it is hot, put in your chops, turning them often till brown all over; a few minutes before they are done, season with powdered sage, pepper and salt. Ham and Eggs.— Chop finely some cold boiled ham, fat ^pd J©»n together, say a pound to fovjr pgfs; put f, piece of HOW TO COOK. ■ 15 butter in the "pan, then the ham ; let it get well warmed through, then beat the eggs light ; stir them in briskly. Potted Ox-Tongue.— Cut about a pound and a half from an unsmoked boiled tongue; remove the rind. Pound it in a mortar as fine as possible with six ounces butter and a small spoonful each of mace, nutmeg, and cloves beaten fine. When perfectly pounded, and the spice well blended with the meat, press it into small potting-pans and pour clarified butter over the top. A little roast veal added to the potted tongue is an improvement. Tripe. — Must be washed in warm water,and cut into squares of three inches; take one egg, three tablespoonfuls of flour, a little salt, and make a thick batter by adding milk; fry out some slices of pork, dip the tripe into the batter, and fry a light brown. Beef Steak Smothered with Onions.— Cut up six onions very fine; put them in a saucepan with two cuj^fulsof hot water, about two ounces of good butter, some pepper and salt; dredge in flour. Let it stew until the onions are quite soft, tlien have the steak broiled, put into the saucepan with the onions ; then simmer about ten minutes, and send to the table very hot. MEAT PIES. Beefsteak Pie. — A good common paste for meat pies, and which is intended to be eaten, is made as follows: Three ounces of butter and one pound of flour will be sufficient for one dish. Rub the butter well among the flour, so as to incorporate them thoroughly. If the butler be fresh, add a little salt. Mix up the flour and butter with as much cold water as will make a thick paste. Knead it quiclcly on a board, and roll it out flat with a rolling-pin. Turn the dish upside down upon the flat- tened paste, and cut or shape out the piece required for tha cover. Roll out the parings, and cut them into strips. Wet the edges of the dish, and place these strips neatly around on the edgeg, as a foundation for the cover. Then take some slices of tender beef, mixed with fat; those from the rump are the best. Season them with pepper and salt,, and roll each slice up in a small bundle, or lay them flat in the dish. Put in a little gravy or cold water, and a little flour for thickening. Then, after putting in the meat, lay the cover on the dish, pressing down the edges closely to keep all tight. If any paste remains, cut or stamp it into ornaments, such as leaves, and place these as a decoration on the cover. Mutton Pie. — Strip the meat from the bones of a loin of mutton without dividing it, and cut it into nice, thin slices, and season them with pepper and salt; put a pie-crust around the edge of a pie-dish, place in it a layer of mutton, then one of forcemeat, and again the slices of mutton, with.three or four IC HOW TO COOK. halves of kidneys, at equal distances; then pour in a gravy made from tlie bones, seasoned and well cleared from fat. Moisten the edge with water. Cover with a paste half an inch thick ; press it around with your thumbs, make a hole in the center, and cut the edges close to the dish; ornament the top and border according to your own taste, and bake it. Cheshire Pork Pie. — Take the skin and fat from a loin of pork, and cut it into thin steaks; season them with pepper, salt, and nutmeg; line a pie-dish with puff paste, put in a layer of pork, then of pippins, pared and cored, and about two ounces of sugar; then place in another layer of pork, and half a pint of white wine, and lay some butter on the top; cover it over with puff-paste, pass a"^knife through the top to leave an opening, cut the paste even with the dish, egg it once, and bake it. Veal Pie. — Take about two pounds of veal from the loin, fillet, or any odd pieces you may have. Parboil enough to clear it of the scum. If it is to be done in a pot, make a very light paste according to directions for such purposes; roll it out rather thick; and having your pot well greased, lay it around the sides, cutting out pieces to prevent thick folds, as the circle diminishes. Put in a layer of meat, with salt and pep- per. Enrich with butter, or slices of salt pork, and dredge in a little flour. So proceed until you have put all in. Cover with paste, and cut a hole in the top for the escape of the steam". Pour in a portion of the water in which the meat was boiled. Set it over a slow fire; watch that it does not burn; and if it get too dry, add more of the same water, through the hole in the top. li you wish the crust brown, cover the top with a heater or bake-pan cover. It will be done in an hour and a half. If the pie is baked, make a richer crust, in the proportion of a pound of butter to two pounds of flour; put it in a pan, in the same manner as above; notch the edges of the paste hand- somely, and bake about the same time. HASH. Hash.— Take cold pieces of beef that have been left over, and chop them fine ; then add cold boiled potatoes chopped fine ; add pepper and salt and a little warm water; put all in a fry- ing-pan and cook slowly for twenty minutes. Mutton Hashed. — Cut the remains of a cold leg or shoulder of nmtton into thin slices, whether fat or lean; flour and pep- per well and leave on the dish. Boil the bones, well broken up, with a few onions minced well, add some salt, a little mushroom catsup and the hashed meat; warm over a slow fire, but do not let it boil; then add port wine and currant jel- ly, or omit, as you please. If the former, it will impart a ven- ison flavor; if the latter method is adopted it will be plain. HOW TO COOK. 17 MISCELLANEOUS MEATS. Bologna Sausages.— Take three pounds of lean beef, the same of lean pork, two pounds of fat bacon, and a pound and a half of beef suet; put the lean meat into a stewpan of hot water, and set it over the fire for half an hour, then cut it email, each sort by it?elf, shred the suet, and bacon or ham, each by itself. Season with pepper, thyme chopped fine, and ground mace; fill ox skins with it, tie them in lengths, and put them in a beef brine for ten days; then smoke them the same as ham or tongue. Rub ground ginger or pejjper over the outside after they are smoked, and keep them in a cool, dry place. Minced Veal. — Cut cold veal as fine as possible, but do not chop it. Put to it a very little lemon peel shred, two grates of nutmeg, some salt, and four or five spoonfuls of either a little weak broth, milk, or water; simmer these gently with the meat, but take care not to let it boil, and add a bit of butter rubbed in flour. Put sippets of thin toasted bread, cut into a three-cornered shape, around the dish.. Mint Sauce fob Roast Lamb.— Two table-spoonfuls of chopped green tnint;r)ne tablespoonful of pounded sugar, and a quarter of a pint of vinegar. Pick and wash the green mint very clean, chop it fine, mix the sugar and vinegar in a sauce tureen, put in the mint, and let it stand. POULTRY, GAME, ETC. T0R0A.ST aTubkey.— Pluck the bird carefully, and singe off the down with lighted paper; break the leg bone close to the foot and hang up the bird and draw out the strings from the thigh. Never cut the breast; make a slit down the back of the neck and take out the crop that way. then cut the neck bene close, and after the bird is stuffed the skin can be turned over the back and the crop will look full and round. Cut around the vent, making the opening as small as possible, and draw carefully, taking care that the gall-bag and the gut join- ing the gizzard are not broken. Open the gizzard and remove the contents, and detach the liver fi'om the gall-bladder. The liver, gizzard and heart, if used in the gravy, will need to be boiled an hour and a half, and chopped as fine as possible. Wash the turkey and wipe thoroughly dry, inside and out; then fill the inside with stuflSng, and either sew the skin of the neck over the back, or fasten it with a small skewer. Sew up the opening at the vent; then run a long skewer into the pin- ion and thigh, through the body, passing it through the oppo- site pinion and thigh. Put a skewer in the small part of the leg, close on the outside of the sidesman, and push it through. Pass a string over the points of the skewers, and tie it secure- ly at the back. 18 HOW TO COOK. To Roast Partridges.— Pick, draw, singe and clean theni the same as fowls. Make a slit in the neck and draw out the craw; twist the neck around the wing and bring the head around to the side of the breast. The legs and wings are trussed the same as fowls, only the feet are left on and crossed over one another. Put them down to a clear fire and baste well with butter. When about half done, dust a little flour over them; let them be nicely browned. They will require to roast from twenty minutes to half an hour each. Serve on toasted bread dipped in the gravy, with gravy and bread-sauce. Roast Chicken. — Draw, singe, and truss the chicken and put it between some slices of bacon ; take care to tie up the legs on the spit, so that they be kept firm ; baste it with its own gravy; when done to a point, (i. e. half an hour), serve with cresses around it, seasoned with vinegar and salt. Stevs^ed Duck with Green Peas.— Put a deep stewpan on the fire with a piece of fresh butter; singe the duck; flour it, and put it in the stewpan to brown, turning it two or three times; pour out the fat, but let the duck remain in the pan; put to it a pint of good gravy, a pint of peas, two lettuces cut small, a bundle of sweet herbs, and a little pepper and salt; cover close, and let them stew half an hour. Give the pan a shake now and then. When they are just done, grate in a lit- tle nutmeg and a little beaten mace, and thicken it with a piece of butter rolled in flour; shake it all together for a few minutes; then take out the sweet herbs, lay the duck in a dish, and pour the sauce over it. Garnish with mint, chopped fine. Chicken Fricassee.— Half boil a chicken in a little water; let it cool, then cut it up, and simmer in a gravy made of some of the water in which it was boiled, and the neck, head, feet, liver, and gizzard stewed well together. Add an onion, a fag- got of herbs, pepper and salt, and thicken with butter rolled in flour added to the strained liquor with some nutmeg, then give it a boil, and add a pint of cream; stir over the flre, but do not let it boil. Put the hot chicken into a dish, pour the sauce over it, add some fried forcemxeat balls, and garnish with slices of lemon. Chicken Jelly.— Boil a pair of chickens until you can pull the meat from the bones; remove all the meat and allow the bones to boil about half an hour longer; stand this in a cool place and it will become jellied; the next day cut the meat into small pieces, melt the jelly, and throw it in; then add two tablespoonfuls of Worcestershire sauce, two of walnut sauce, one tablespoonful of salt, a pinch of powdered mace, cloves and allspice, slice ten hard-boiled eggs and two lemons; line a large bowl or form with these slices, then pour in the mixture and let it stand in a cool place, but not to freeze. The ■water should just cover the chickens when put to boil. This is a very ornamental dish, and keeps for a long time. Stuffing for Turkey.— Mix thoroughly a quart of stale bread, (very finely grated), the grated rind of a lemon, quar- , ROW TO COOK. 19 ter of an ounce of minced parsley and thyme (one part thyme, two parts parsley), and pepper and salb to season. Add to these one unbeaten egg and half a cup of butter; mix all well together, and moisten with hot water or milk. Other herbs than parsley or thyme may be used, if preferred, and a little onion, finely minced, added if desired. Sage and Onion Stuffing, for Geese, Ducks, or Pork.— Wash, peel and boil three onions in two waters, to extract the strong flavor, and scald eight sage leaves for a few minutes. Chop the onions and leaves very fine, mix them with five ounces of bread crumbs, seasoned with pepper and salt, a piece of butter broken into pieces, and the yolk of one egg. ToROAST Wild Fowl.— The flavor is best preserved with- out stuffing. Put pepper, salt and a piece of butter into each. Wild fowl require much less dressing than tame. A I'ich, brown gravy should be sent in the dish; and when the breast is cut into slices, before taking off the bone, a squeeze of lemon, with pepper and salt, is a great improvement to the flavoi". To take off the fishy taste which wild fowl sometimes have, put an onion, salt and hot water into the dripping-pan and baste them for the first ten minutes with this ; then take away the pan and baste constantly with butter. Prairie Chickens. —Skin the chickens, which makes them sweeter; cut them open on the back and througii the breast. Fry them in butter, with salt and-pepper to the taste. Cook them to a nice brown. Chicken Croquettes. — One large chicken, two sweet- breads, wine-glass of cream, one loaf baker's stale bread. Cook chicken and sweet-bread separate!}'', saving the chicken broth. Cliop chicken, meat, and sweet-bread finely together, season with pepper, salt, parsley, and half a teaspoonful grated onion. Rub the bread into crumbs until you have equal quan- tities of crumbs and meat. Place over the fire as much of the chicken broth as will moisten well the crumbs, into which stir the cream, and butter size of an egg. When it boils, stir in the crumbs until they adhere to the spoon. Add meat, and, when cold, two well-beaten eggs. Mold into roll?, with your hands, roll them in crumbs, and fry in hot lard, like doughnuts. To Roast Ducks.— Pick, draw, and singe them. Cutoff the head, and dip the feet in boiling water, to remove the yel- low skin; truss them plump, turning the feet flat upon the back. Stuff the same as goose, and serve with gravy and ap- ple sauce. An hour will roast a duck. Green peas usually accompany roast duck. To Boil a Turkey.— A boiled turkey is a most delicate and excellent dish, and requires to be dressed with extreme care. Clean the turkey from feathers and stumps, and singe off the hairs, taking care not to blacken the skin. Draw, and wipe it inside with a clean, dry cloth; cut off the legs at the first joint; dr^w out the sinews; then pull 4own the 20 HOW TO COOK. skin and push the legs inside; cut the head off close to the bed}', leaving the skin long, and draw out the craw. Make a good veal-stufflng, and put it into the breast, leaving suffi- cient room for the stuffing to swell; then draw the skiu of the breast over the opening, and sew it neatly across the back, so that when the turkoy is brought to table no sew- ing will appear. Place the gizzard in one wing, and the liver in the other; turn the wings on the back, and fasten them to the sides. Game Pie. — Time, to bake, about two hours. — "Raise "a crust to a size corresponding wicli the quantity of your game. Cut with a sharp knife the flesh from the best parts; keep each kind separate, and set them aside for a moment. Then split the heads, break the bones, and put them with the inferior parts into a stewpan, with a roasted onion, a carrot, a tea* spoonful of salt, twenty black peppercorns, sprigs of winter savory, marjoram, lemon, and common thj'nie, two bay leaves, half a clove of gai-lic, and half a pound of gravy beef. Stew in a very little water (according to the quantity of the meat) five hours. When done, skim and strain and set it aside to cool. Line the whole of 3^our raised crust with a thin layer of short paste, then a la3'er of fat bacon or ham cut in thin slices. Now put in j^our different kinds of game \\\ layers, not round, but from the bottom, filling up the corners and crevices with forcemeat stufiing. Having mixed together two teaspoon- fuls of cayenne, and half a graced nutmeg, sprinkle a little of them over each layer. Finish the filling with a layer of ham or bacon; put over it a layer of the short paste; then cover with the raised crust. Pinch around the sides, ornament by crimping leaves set according to fancy, and bake in a moder- ate oven an hour, an hour and a half, or two hours, according to size. When both pivi and gravy are nearly cold, put the point of a funnel into the small hole, (which, by the way, you must make in the top of the pie before you bake it), and gently pour through it the gravy you prepared. To Stew Rabbits.— Wash the rabbits well; cut them in pieces, and put them in to scald for a few minutes. Melt a piece of butter, in which fry or brown the rabbits for a short time. When slightly browned, dust in some flour; then add as much gravy or hot water as will make sufficient soup. Put in onions, catsup, pepper and salt, according to taste. Stew for an hour slowly. FISH. Broiled Salmon.— Tijjte, ten to fifteen minutes.— Cnt slices of an inch, or an inch and a half thick from the middle of a large salmon; dust a little Cayenne pepper over them; wrap them in oiled or buttered paper, and broil them over a clear now TO COOK. 21 fire, first rubbing the bars of the gridiron with suet. Broiled salmon is extremely rich, and really requires no sauce. The slices may also be simply dried in a cloth, floured, and broiled over a clear fire; but tiiey require the greatest care then to prevent them from burning. The gridiron is always rubbed with suet first. To Pickle Salmon.— Remove the bone from a boiled sal- mon, or part of one that has been boiled, and lay it in a dish; boil a sufficient quantity of the liquor the fish was boiled in, with the same quantity of vinegar; one ounce of black pepper, one ounce of allspice, four bay leaves, and some salt. When cold, pour it over the fish; and in twelve or fourteen hours it will be fit for use. Salmon — To Boil. — This fish cannot be too soon cooked af- ter being caught; it should be put into a kettle with plenty of cold water and a handful of salt — the addition of a small quan- tity of vinegar will add to the firmness of the fish — let it boil gently; if four pounds of salmon, fifty miimtes will suffice; if thick, a few minutes more may be allowed. The best criterion for ascertaining whether it be done, is to pass a knife between the bone and the fish — if it separates readily, it is done; this should be tried in the thickest part; when cooked, lay it on the fi-;h-strainer transversely across the kettle, so that the fish, while draining, may be kept hot. Place a fish-plate upon the dish on which tbe salmon is to be served, fold a clean vt hite napkin, lay it upon the fish-plate, and place the salmon upon the napkin. Garnish with parsley. Broiled Mackerel. — Prepare by boiling a short time a lit- tle fennel, parsley and mint; when done take it from the fire and chop all together fine, mix a piece of butter with it, a dust of flour, pepper and salt; cut your fish down the back and fill it with this stuffing: oil your gridiron and oil j^our fish; broil then over a clear slow fire. To Cook Shad-roes.— First, partially boil them in a small covered pan, and then fry in hot lard, atter covering or sprink- ling with flour. Fried Eels. — Time, eighteen or twenty mmii^es— Prepare and wash the eels, wipe them thoroughly dry, and dredge over them a very little flour; if large, cutthem into pieces of about four inches long, brush them over with egg, dip them in bread crumbs, and fry them in hot fat. If small, they should be curled around, and fried, being flrst dipped into egg and bread crumbs. Serve them up garnished with fried parsley. To Bake a Shad, P„ock-fish or Bass.— Clean the fish care- fully, sprinkle it lightly with salt, and let it lie a few minutes; then wash it, season it slightly with Cayenne pepper and salt, and fry it gently a light brown. Prepare a seasoning of bread- crumbs, pounded cloves, parsle}^, Cayenne pepper and salt; strew it over and in the fish ; let it stand an tiour. Put it in a deep dish, and set it in the oven to bake; to a large fish, put in the dish, the juice of a lemon made thick with loaf sugar, one-" 22 HOW TO COOK. half teacupf 111 of tomato catsup ; to a small one, allow in pro- portion the same ingredients; baste frequently and garnish with sliced lemon. Fresh Halibut Fish-balls.— To two pounds of boiled hali- but add double the quantity of hot mashed potatoes; the fish must be picked in small pieces; add butter the size of an egg, a teaspoonful of powdered sugar, salt, and two eggs; mix them well, make them into round flat balls, and when the weather is cold they can stand over night, but in summer they must be made in the morning. Have a kettle of boiling-hot lard, put in only a few at a time, and boil them untiljthey are a nice light brown. If the lard is not quite boiling, they will soak the fat, and if too hot, they will come out black. Halibut. — Stewed. — Put into a stewpan half 'a pint of fish broth, a tablespoonful of vinegar, and one of mushroom catsup, two good-sized onions cut in quarters, a bunch of sweet herbs, add one clove of garlic, and a pint and a half of water; let it stew an hour and a quarter, strain it off clear, put into it the head and shoulders of a fine halibut, and stew until tender; thicken with butter and flour and serve. Sun Fish, Frost Fish, Smelts, Minnows, or other small fish, must be well cleaned and dried, and shaken in a floured cloth, and may then be fried, either with a little butter, or in boiling fat; or they may be first dipped in egg, and sprinkled with fine bread crumbs. They will scarcely take more than two minutes to make them of a nice brown color, when they are done. Let them be drained on a hair sieve, before the "fire, till they are pretty free from fat. To Bake a Large Fish Whole.— Cut off the head and split the fish down nearly to the tail; prepare a dressing of bread, butter, pepper and salt, moistened with a little water. Fill the fish with this dressing, and bind it together with fine cotton cord or tape; lay the fish on a grate, or a bake-pan, or a dripping-pan, and pour around it a little water, and melted butter. Baste frequently. A good-sized fish will bake in an hour. Serve with the gravy of the fish, drawn butter, or oyster sauce. Chdwder. — Take some thin pieces of pork and fry brown; cut each piece into several pieces, place them by layers in your pork fat, sprinkle a little pepper and salt — add cloves, mace, sliced onions; lay on bits of fried pork, if you choose, and crackers soaked in cold water; then turn on water just suffi- cient to cover them, and put on a heated bake-pan lid. After stewing about twenty minutes, take up the fish, and mix two tea-spoonf Ills of flour with a little water, and stir it into the gravy, adding a little pepper and butter, catsup, and spices also, if you choose. Cod and bass make the best chowder. Clams and black- fish are tolerably good. The har^ part of the clam should be cut off and rejected. HOW TO COOK. 3B OYSTERS, CLAMS, AND SHELL-FISH, Broiled Dysters.— Take the largest and finest oysters. See that your gridiron is very clean. Rub the bars with fresh but- ter, and set it over a clear, steady fire, entirely clear from smoke, or on a bed of bright, hot wood coals. Place the oys- ters on the gridiron, and when done on one side, take a fork and turn them on the other, being careful not to let them burn. Put some fresh butter in the bottom of a dish. Lay the oysters on it, and season them slightly with pepper. Send them to table hot. Scalloped Oysters. — Time, a quarter of an hour. — But- ter some tin scallop-shells, or, if you have not any, a small tart dish. Strew in a layer of grated bread, then put some thin slices of butter, and then oysters enough to fill your shells or dish. Cover them thickly with bread-crumbs, and again add slices of butter. Pepper the whole well, and add a little of the liquor kept from the oysters. Put butter over the whole sur- face, and bake in a quick oven. Serve them in their shells or in the dish. Brown them with a salamander. If you have not one, make the kitchen shovel red-hot, and hold it over closely enough to brown your scallops. Oyster Pie. — Line a deep dish with fine puff paste. Lay a plate of the same size over the top, to support the upper crust, which you must lay on and bake before the oysters are put in, as in the time required for cooking the paste, the oysters would be ovei'done. Wliile the paste is baking, px'epare the oysters. Take their liquor, and, having strained, thicken it with the yolk of egg, either boiled hard and grated or beaten thoroughly, and a piece of butter rolled in bread- crumbs. Season with mace and nutmeg. Stew the whole for five minutes, or till well done. Carefully remove the cover from the pie; take out the plate; put in the oysters, with their gravy; replace the cover, and send to table, hot. If you like the pie dryer, put in only half the liquor. You may make flowers of strips of the paste, and garnish the cnist. To Stew Oysters.— Time, ten minutes.— Mier pouring off the juice, put the oystere into some salt water, and pass each one between the thumb and finger to get rid of the slime. Then to 100 oysters add half a pound of butter rubbed up with a teaspoonf ul of flour ; stir for ten minutes or till done, then add a half pint of cream, but do not permit it to boil, other- wise the cream will curdle; add salt and Cayenne pepper to the taste. To Fry Oysters. —Make a thick batter of eggs, milk, flour, pepper and salt, and dip the oysters singly in the batter ; after which, fry them in dripping or lard in a frying-pan, being careful that they do not stick together. A sauce may be 24 HOW TO COOK. used, composed of the hquor of the oysters, thickened with flour and butter, and seasoned with Cayenne pepper and a lit- tle catsup. Lobster Patties. — Time, tiventy minutes. — Roll out the puff paste about a quarter of an inch thick, take a hen-lobster already boiled, pick the meat from the tail and claws, and chop it fine, put it in a stewpan with a little of the inside spawn pounded into a mortar until quite smooth, w ith an ounce of butter, half spoonful of cream, the same of veal gravy, es- sence of anchovy, lemon juice, Cayenne pepper and salt, and a tablespoonful of flour and water. Let it stew five minutes, fill the patties, and serve. Clam Fitters. — Take twelve large or twenty-five small clams from their shells; if the clams are lai-ge divide them. Mix two gills of wheat flour with one gill of milk, half a9 much of the clam liquor, and one egg well beaten. Make the batter smooth, and then star in the clams. Drop the batter by tablespoonfuls in boiling lard; let them fry gently, turning them when done on one side. To Make a Crab Pie.— Procure the crabs alive, and put them in boiling water, along with some salt. Boil them for a quarter of an hour or twenty minutes, according to the size. When cold, pick the meat from the claws and body. Chop all together, and mix it with crumbs of bread, pepper and salt, and a little butter. Put all this into the shell, and brown be- fore the fii'e. A crab shell will hold the meat of two crabs. Lobsters to be Cold.— Procure the lobsters alive. Hen- lobsters are the best, as they have spawn in and about them. Put them in boiling water, along with some salt, and boil from half an hour to three-quarters of an hour, or more, ac- cording to the size. When done, take them out of the water and wipe the shells. Before they are quite cold, rub the shells with a buttered cloth. Take off the large claws, and crack the shells carefully, so as not to bruise the meat. Split the body and tail lengthwise, in two pieces. This may be done with a knife. Place the whole of the pieces ornamentally on a dish and garnish with parsley. Soft-Shell Crabs.— Soft- shell crabs must be dipped in beaten egg:, and then in gi-ated bread or cracker crumbs, and thrown into a hot frying-pan in which salt pork has been fried out for the. purpose; it gives them a much better flavor than butter or lard. VEGETABLES ETC Green Peas.— A delicious vegetable, a grateful accessory to many dishes of a more substantial nature. Green peas should be sent to the table green ; no dish looks less tempting HOW TO COOK. than peas if they wear an autumnal aspect. Peas should also be young, and as short a time as possible should be allowed to elapse between the periods of shelling and boiling. If it is a matter of consequence to send them to table in perfection, these rules must be strictly observed. They should be as near of a size as a discrirainatiog eye can arrange them; they should then be put in a colander, and some cold water suffered to run through them in order to wash them ; then having the water in which they are to be boiled slightly salted and boiling rapidly, poui-j in the peas; keep the saucepan uncovered and keep them boiling swiftly until tender; they will take about twenty minutes, barely so long, unless older than they should be; drain completely, pour them into the tureen in which they are to be served, and in the center put a slice of butter, and when it has melted stir round the peas gentlj'', adding pepper and salt; serve as quickly and as hot as possible. Tomatoes Fried. — Do not pare them, but cut in slices as an apple; dip in cracker, pounded and sifted, and fry in a little good butter. Green Corn. — Time, twenty minutes. — This should be cooked on the same day it is gathered; it loses its sweetness in a few hours, and must be artificially supplied. Strip off the husks, pick out all the silk, and put it in boiling water; if not entirely fresh, add a tablespoonful of sugar to the water, but no salt; boil twenty minutes, fast, and serve, or you may cut it from the cob, put in plenty of butter and a little salt, and serve in a covered vegetable dish. Lima Beans.— Shell them into cold water; let them lie half an hour or longer; put them into a saucepan with plent}" of boiling water, a little salt, and cook till tender. Drain, and butter well, and pepper to taste. String Beans.— Break off both ends, and string carefully; if necessary pare both edges with a knife. Cut the beans in pieces an inch long, and put in cold water a few minutes. Drain and put them into boiling water, with a piece of bacon or salt pbrk. Boil quickly for half an hour, or till tender. Drain in a colander, and dish with plenty of butter. Potato Balls.— Mash boiled potatoes till they are quite smooth ; add a little salt, then knead them with flour to the thickness required; toast on the griddle, pricking them with a fork to prevent their bhstering. Eat them warm, with fresh butter; they will be found equal to crumpets, and much more nutritious. Potatoes Mashed with Onions.— Prepare some boiled onions by passing them through a sieve, and mix them with potatoes. Regulate the proportions according to taste. Roasted Potatoes. — Clean thoroughly; nick a small piece out of the skin, and roast in the oven of the range; a little but- ter is sometimes rubbed over the skin to make them crisp. 26 HOW TO COOK. Boiled Potatoes.— Rather more than parboil the potatoes; pare off the skin, flour them and lay them on a gridiron over a clear fire-, seud them to table with cold fresh butter. Fried Potatoes.— Remove the peel from an uncooked pota- to. After it has been thoroughly washed, cut the potato into thin slices, and lay tbem in a pan with some fresh butter; fry- gently a clear brown, lay them cne upon the other in a small dish, and send to table as an enfre mets. To Cook Spinach.— Wash and clean the spinach thoroughly from grit, then boil it in salt and water; press the water en- tirely out of it, and chop it as fllie as powder. A quarter of an hour before serving, put it into a saucepan with a piece of butter mixed with a tablespoonful of flour and half a tumbler- ful of boiling water, some salt, pepper, and nutmeg, and let it simmer fifteen minutes. Serve with hard-boiled eggs on the top. Sweet Potatoes. — They should neither be pared nor cut; but select those that are nearest of k size, to cook together. When done, pour off the water and let them steam as other po- tatoes. They are sometimes half boiled, then cut in slices, and fried in sweet drippings, or butter. The best way to keep them is to bury them in dry sand. These are better roasted or baked than boiled. To Bake Them.— Wash them clean and wipe them dry; then place them in a quick oven. They will take from balf an hour to an hour, according to their size. To Roast Them.— Prepare them as for baking, and either cook them in the hot ashes of a wood fire, or in a Dutch oven. They take from half to three-quarters of an hour to be done. Young Beets Boiled.— Wash them very clean, but neither scrape nor cut them. Put them in boiling water, and, accord- ing to their size, boil them from one to two hours. Take off the skin when done, and put over them pepper, salt and a little butter. Beets are very nice baked, but require a much longer time to cook. How to Boil Cabbage.— Cut off the stalk and strip off the outer leaves ; quarter and wash them in plenty of water, and leave them to soak, top downwards, with a little salt in the water, for an hour or two. Put them into plenty of boiling water, with a good handful of salt and a bit of soda, and boil them till the stalk feels tender. Cabbage requires boiling from twenty to forty minutes, according to size. Drain through a colander. Greens may be pressed between two plates. To Dress Cauliflowers.— Having picked them into small pieces, which is absolutely necessary in order to remove the slugs with which this vegetable abounds, wash it thoroughly in several waters, and let it lay to soak for half an hour before you dress it, rut it into a saucepan of boiling water, with a HOW to COOK. 27 lump of salt, and when tender it will be done; let it drain in a colander, and serve it up with melted butter. Some persons may prefer to see them brought to table whole, but they must then take the chance of being helped, along with the cauli- flower, to some unsightly insect, which would be suflScient to disgust the least delicate stomach; besides, if properly boiled, and laid carefully in the dish, the pretty appearance of the vegetable is by no means destroyed by its having been divided. Egg Plant.— Cut the egg plant in slices nair an Inch thick, and let it lay for several hours in salted water, to remove the bitter taste. To fry it put the slices in the frying-pan with a small quantity of butter, and turn them when one side is done. Be sure that they are thoroughly cooked. Stuffed egg plant is sometimes preferred to fried. Peel the plant whole, cut it in two, and let it lay in salted water. Then scoop out the in- side of the plant, chop it up fine, mixing crumbs of bread, salt and butter with it; fry it, return it to the hollow egg plant- join the cut pieces together, and let them bake awhile in an oven. Asparagus. — Cut the heads about four or five inches long; scrape them and throw them into cold water; tie them in bun- dles; put them into boiling water with plenty of salt in it; let them come quickly to a boil— they will take from a quarter of an hour to twenty minutes. When tpuder take them up with a slice; drain them well; remove the string, and lay the aspar- agus in a dish, heads inwards, on slices of toast pi"eviously dipped in the liquor. Serve with melted butter. Sea kale is dressed in the same manner". French or Scarlet Beans.— Cut off the two ends and string them, then split and cut them in two, throw them into a pan of clean water, and put them into plenty of boiling water with salt and a little soda. When they are soft, which will be in about a quarter of an hour or twenty minutes, strain them through a sieve, and serve them with melted but- ter in a boat. Winter Squash. —Cut it m pieces, take out the seeds and Bare as thin as possible; steam or boil until soft and tender, 'rain and press well, then mash with butter, pepper, salt and a very little sugar. Summer squash may be cooked the same way ; if extremely tender they need not be pared. Succotash.— Time one hour and a half.— Cut off the corn from the cobs, and put the cobs in just water enough to cover them, and boil one hour; then remove the cobs and put in the corn and a quart of Lima beans, and boil thirty minutes. When boUed, add some cream or milk, salt and butter. HOW TO COOK. EGGS. To Boil Eggs. — The boiling of eggs is a very simple opera- tion, but is frequently ill-performed. The following is the best mode: — Put the egg into a pan of hot water, just off the boil. When 3^ou put in the egg, lift the pan from the fire and hold it in your handjfor an instant or two. This will allow the air to es- cape from the shell, and so the egg will not be cracked in boil- ing. Set the pan on the fire again, and boil for three minutes or more, if the egg be quite fresh, or two minutes and a half, if the egg has been kept any time. Eggs to be used hard for salads and other dishes, should be put into cold water, and boiled for a quarter of an hour after the water comes to the boil. In this case, the shells should not be taken off till the eggs are cold. To Poach Eggs. — Take a shallow saucepan or frying-pan, and fill it about half full of water. Let the water be perfectly clean, not a particle of dust or dirt upon it. Put some salt in- to the water. Break each egg into a separate tea-cup, and slip it gently from the cup into the water. There is a knack in do- ing this without causing the egg to spread or become ragged. A good way consists in allowing a little water to enter the cup and get below the egg, which sets the egg to a certain extent, before it is allowed to lie freely in the water. If the water be about boiling point, one minute is sufficient to dress the egg, but the eye is the best guide; the yolk must retain its liquid state. Omelettes.— Omelettes are composed of eggs, and anything that the fancy may direct to flavor and enrich them. For a common omelette, take six eggs, and beat them w^ell with a fork in a basin; add a little salt. .Next take a little finely -chop- ped parsley, finely-chopped eschalot or onion, and two ounces of butter cut into small pieces, and mix all this with the egg. Set a frying-pan on the fire with a piece of butter in it; as soon as the butter is melted, pour in the omelette, and continue to stir it till it assumes the appearance of a firm cake. When dressed on one side, turn it carefully, and dress it on the other. It will be dressed sufficiently when it is lightly browned. Serve it on a dish. Egg Balls, (for made dishes or soup.) — Time, twenty min- utes to boil the eggs. — Pound the hard-boiled yolks of eight eggs in a mortar until very smooth; then mix with them the yolK of four raw eggs, a little salt, and a dust or so of flour to make them bind. Roll them into small balls, boil them in watez*, and then add them to any made dishes or soups for which they may be required. HOW TO COOK. 20 DESSERTS. To Make Floating Islands.— Scald any tart apples be- fore they are fully ripe, pulp them through a sieve, beat the whites of tvs^o eggs with sugar, mix it by degrees with the pulp and beat all together: serve it on raspberry cream, or color it with currant jelly, and set it on a white cream, having given it the flavor of lemon, sugar and wine, or it can be put on a custard. Plain Bread Pudding.— Weigh three-quarters of a pound of any odd scraps of bread, either crust or crumb; cut them small, and pour on them a pint and a half of boiling water to soak them well. Let it stand until the water is cool ; then press it out, and mash the bread smooth with the back of a spoon. Add to it a teaspoonful of powdered ginger, moist sugar to sweeten, three-quarters of a pound of picked and cleaned cur- rants. Mix well, and lay in a pan well buttered; flatten it down '^pith a spoon, lay some pieces of butter on the top, and bake in a moderate oven. Serve hot. Hard Times Pudding.— rime, three /lortrs.- Half apint of molasses, half a pint of water, two teaspoonfuls of soda, one teaspoonful of salt; thicken with flour, sifted, to a batter, thick as cup cake; put mto pudding-boiler, half full, to allow for swelling; boil steadily for three hours; eat with or without sauce. Custard, Baked.— Boil a pint of cream with mace and cin- namon; when cold, take four eggs, leaving out two of the whites, a little rose and orange-flower water, a little white wine, nutmeg, and sugar to your taste; mix them well together, and bake them in china cups. Lemon Custard. — Take the yolks of ten eggs, beaten, strain them, and whip them with a pint of cream; boil the juice of two lemons, sweetened, with the rind of one ; when cold strain it into the cream and eggs; when it almost boils, put it into a dish, grate over it the rind of a lemon, and brown it with a sala- mander. Apple Dumplings. — Pare a few good-sized baking apples, and roll out some paste, divide it into as many pieces as you have apples, cut two rounds from each, and put an apple under each piece, and put the other over, join the edges, tie them in cloths, and boil them one hour. Apple Dumplings, Baked.— Make them as directed above; but instead of tying them in cloths, place them in a buttered dish, and bake them. Suet Pudding.— Three-quarters of a pint of chopped suet^. one pint of milk or water, one egg, beaten, one-half teaspoon- 30 now TO COOK. ful salt, and enough flour to Kiake a stiff batter, but thin enough to pour from a spoon. Put into a bowl, cover with a cloth, and boil three hours. The same, made a little thinner, with a few raisins added, and baked in a well-greased dish ii excellent. Poor Man's Pudding. — Into two quarts of boiling water, stir six heaping tablespoonfuls of meal, a little salt, and a piece of butter the size of an egg. When nearly cold, add three well-beaten eggs, and eight tablespoonfuls of sugar or molasses, and spice to taste. Arrowroot Blancmange. — Mix tw^o ounces of arrowroot with a large cupful of milk into a smooth, thick batter; boil one pint of milk with three laurel leaves until suflSciently flavored, then strain the milk into a jug and pour it over the arrowroot, stirring it constantly ; add sugar to taste, and stir it over a clear fire until very thick ; add a tablespoonf ul of brandy or of noyeau, and pour it into an oiled mold. Set it in a cold place, or in ice, if you have it. When firm, turn it care- fully out on a dish, and garnish it with fruit or flowers. Cheap Plum Pudding. — One cup suet, one cup raisins, one cup currants and citron mixed, one egg, one cup sweet milk, half a teacup molasses, one teaspoonful soda, three and a half cups flour, a little salt. Boil three hours. Serve with hard or liquid sauce. Plum Pudding. — A pint of bread crumbs; pour over them one half pint of boiling milk and let it cool thoroughly. Then add one pound stoned raisins, one-half pound currants, one tablespoonf ul of butter minced fine, one tablespoon ful of flour, one tablespoonful of sugar, one small teaspoonful cloves, nut- meg, and cinnamon, each; five eggs, beaten light. Flour your fruit before mixing, and boil three hom"s. Eat with hot brandy sauce. Indian Pudding.— Scald one pound of Indian meal— that is, pour boiling water on it, stirring until stiff; have ready one pound chopped suet; stir it in, and add one pint molasses and one ounce ground ginger; bake in a greased tin in a slow oven; takes about two hours to bake. Old-Fashioned Boiled Indian Meal Pudding.— To one quart of boiling milk stir in a pint and a half of Indian meal, well sifted, a teaspoonful of salt, a cup of molasses, chopped puet, if you like; tie it up tight in a cloth, not allowing room for it to swell, and boil four hours. Mince Pies.— Take equal weights of tender roast beef, suet, currants, raisins, and apples which have been previously pared and cored, with half their weight of soft sugar, one ounce of [)Owdered cinnamon, an equal quantity of candied orange and emon-peel, and citron, a little salt, and twelve sour almonds blanched and grated. Chop the meat and the suet separately; HOW TO COOK. 51 wash and pick the currants, stone the raisins, and chop them with the peel; and having minced all the ingredients very fine, mix them together, adding a nutmeg. Apple Pie. — Pare and take out the cores of the apples, cut- ting each apple into four or eight pieces, according to their size. Lay them neatly in a baking-dish, seasoning with brown sugar, and any spice, such as pounded cloves and cinnamon, or grated lemon-peel, A little quince marmalade gives a fine flavor to the pie. Add a little water, and cover with puff paste. Bake for an hour. Rhubarb Pie. — Take the tender stalks of the rhubarb: strip off the skin, and cut the stalks into thin slices. Line deep plates with pie crust, then put in the rhubarb, with a thick layer of sugar to each layer of rhubarb--^, little grated lemon peel improves the pie. Cover the pies with a crust, press it down tight upon the edge of the plate, and prick the crust with a fork, so that the crust will not bui-st while baking, and let out the juices of the pie. Rhubarb pies should be baked about an hour, in a slow oven. It will not do to bake them quick. Some cooks stew the rhubarb before making it into pies, but it is not so good as when used without stewing. CocoANUT Pie.— Cut off the brown part of the cocoanut; grate the white part, mix it with milk, and set it on the fire. Let it boil slowly eight or ten minutes. To a pound of the grated cocoanut allow a quart of milk, eight eggs, four table- spoonfuls of sifted white sugar, a glass of wine, a small crack- er pounded fine, two spoonfuls of melted butter, and half a nutmeg. The eggs and sugar should be beaten together to a froth, then the wine stirred in. Put them into the milk and cocoanut, which should be first allowed to get quite cool; add the cracker and nutmeg, and turn the whole into deep pie- plates with a lining and rim of puff paste. Bake them as soon as turned into the plates. Squash Pies.— Boil and sift a good, dry squash, thin it with boiling milk until it is about the consistency of thick milk por- ridge. To every quart of this add three eggs, two great spoon- fuls of melted butter, nutmeg, (or ginger, if you prefer,) and sweeten quite sweet with sugar. Bake in a deep plate, with an nndercrust. Pumpkin Pie. — Cut the pumpkin into as thin slices as possi- ble, and in stewing it, the less water you use, the better ; stir so that it shall not burn; when cooked and tender, stir in two pinches of salt; mash thoroughly, and then strain through a sieve; while hoi add a tablespoonful of butter; for every measured quart of stewed pumpkin, add a quart of warm milk and four eggs, beating yolks and whites separately; sweeten with white sugar and cinnamon and nutmeg to taste, and a saltspoon of ground ginger. Before putting your pumpkin in your pies, itshould be scalding hot, S3 HOW TO COOK. Custard Pie. — Beat six eggs, sweeten a quart of rich milk, that has been boiled and cooled; a stick of cinnamon, or a bit of lemon-peel should be boiled in it. Sprinkle in a salt-spoon- ful of salt, add the eggs and a grated nutmeg, stirring the whole together; line two plates with good paste, set them m the oven five minutes to harden: then pour in the custard, and bake twenty or tvienty-five minutes. Lemon Maringue Pie. — Boil three lemons until they are soft enough for a straw to penetrate the rind; mash them up fine with a tablespoonful of butter, one cup and a half of pow- dered sugar, and the yolks of six eggs; make a thin crust, put in the mixture and bake it; when cool, beat up the whites of the eggs with one and a half cups of powdered sugar, and spread it over the pie; brown it a nice color. Tomato Pie.— Take six or eight tomatoes, two lemons, one teaspoonf ul flour, and sugar to taste. Crust top and bottom. SAUCES, ETC. White Wine Sauce.— Tnne, five viinutes.— Add to half a pint of good melted butter four spoonfuls of white wine, the grated rind of half a lemon, and the sugar pounded and sifted. Let it boil, and serve with plum, bread, or boiled batter pud- ding, etc. Parsley Sauce. — Time, six or seven minutes. — Wash the parsley thoroughly, boil it for six or seven minutes, till tender, then press the water well out of it; chop it very fine ; make half or a quarter of a pint of melted butter, as required, (the less butter the less parsley, of course), mix it gradually with tlie hot melted butter. Apple Sauce. — Pare, core, and slice some apples, put them with a little water into the saucepan to prevent them from burning, add a little lemon peel; when suflBciently done, take out the latter, bruise the apples, put in a bit of butter, and sweeten it. Bread Sauce, for Roast Turkey or Game. — Peel and slice an onion, and simmer it in a pint of new milk until tender; break the bread into pieces, and put it into a small stewpan. Strain the hot milk over it, cover it close, and let it soak for an hour. Then beat it up smooth with a fork, add the pound- ed mace, cayeime, salt, and an ounce of butter; boil it up, and serve it in a tureen. The onion must be taken out before the milk is poured over the bread. HOW TO COOK. 33 Cranberry Sauce.— This sauce is very simply made._ A quart of cranberries are washed and stewed with sufficient water to cover them ; when they burst, mix with them a pound of brown sugar, and stir them. Tomato Sauce. — Fresh tomatoes, take out stalk, press them all tightly down in a stewpan, cover them, put on the fire, gtrain off the liquor that is drawn from them, add to the toma- toes a slice of raw ham, two onions; let it stew for an hour, then rub it through a sieve. Have in another stewpan a little good brown sauce, put your tomato into it, boil all together, season with cayenne, salt, sugar, and lemon-juice. Celery Sauce. — Three heads of fine white celery cut into two-inch lengths, keep them so, or shred them down as straws; boil them a few minutes, strain them off, return the celery into the stewpan, put either some brown or white stock, and boil it until tender; if too much liquor, reduce it by boiling, then add either white or brown sauce to it, season it with sugar, caj'^enne, pepper, and salt. Tomato Catsup.— Boil half a bushel of tomatoes until soft — force them through a fine sieve, and put a quart of vinegar, one pint of salt, two ounces of cloves, two ounces of allspice, cue and a half ounces of cayeime pepper, 1 tablespoonf ul of pepper, two heads of garlic, skinned; mix together and boil three hours, then bottle without being strained. Clear Gravy.— Slice beef thin; bi'oil a part of it over a very clear fire, just enough to give color to the gravy, but not to dress it; put that and the raw into a very nicely tinned stewpan, with two onions, a clove or two, whole black pep- pers, ben-ies of allspice, and a bunch of sweet herbs; cover it with hot water, give it one boil, and skim it well two or three times; then cover it, and simmer till quite strong. Arrowroot Sauce for Plum Pudding.— Tme, fifteen minutes. — Rub very smoothly a dessertspoonful of arrowroot in a little water, or in a glass of white wine; squeeze in the juice of half a lemon, add the pounded sugar, and pour grad- ually in a half pint of water. Stir it very quickly over a clear fire until it boils. Serve it with plum pudding. This sauce may be fiavored with anything )^ou prefer. Beef Tea.— Beef to be used for beef tea should be cut fine or chopped, and then soaked in cold water for two hours, if the time can be spared, and placed upon the fire in the same water. - After thorough boiling it should be strained, ail the fat care- fully removed, and a little salt added. Allow a pint of water to every pound of meat. Lobster Salad. — Take one or two heads of white heart let- tuce; they should be as fresh as possible; lay them in spring water for an hour or two; then carefully wash them, and trim off all the withered or ca.nkered leaves; 'let them drain awhile, 34 HOW TO COOK. and dry them llglitly in a clean napkin; from the lobster take out the coral or red meat, and mince the remaining parts very fine. Mash the coral fine with the A'olks of four hard boiled eggs, a little sweet-oil, mustard, pepper, and salt, all mixed well, and moistened with vinegar; incorporate this mixture thoroughly with the meat; put it on a dish ; sprinkle the whole with lettuce minced ver}^ fine. A Cheap Brown Graa^. — Time, two hours. — Taken pound of gravy beef and a sheep's melt, cut it into slices, dredge them with flour, and fry them lightly in butter; then pour in hot quite a pint of water. Add a seasoning of pepper and salt, a small onion, and a piece of celery cut into slices. Set the stew- pan over the fire, and let it stew slowly for two hours. Skim it well; strain it; add a -spoonful of catsup, and set it by for use. Mushroom Sattce. — Stew one teacupful of mushrooms in just water enough to cover them; drain them, use a seive; add one teacupful of milk, three tablespoonfuls of butter, with a little nutmeg, mace, salt and pepper; stew over a good fire until it begins to thicken, then wet a teaspoonful of flour with cold milk, and stir it in until it comes to a boil. Serve in a sauce- boat, or pour over boiled chickens or rabbits. Mint Sauce. — Take some green mint and chop it fine; for every heaping tablespoonful of the chopped mint add one even teaspoonful of sugar and a wineglassful of cider vinegar; put the vinegar and sugar in a sauce-boat, then add the mint; let it stand fifteen minutes before serving. PICKLES. Green Pickles for Daily Use.— A gallon of vinegar, three quarters of a pound of salt, quarter pound of ginger, an ounce of mace, quarter ounce of Cayenne pepper, and an ounce of mustard seed, simmered in vinegar, and wlien cold put in a jar. You may throw in fresh vegetables when j^ou choose. To Pickle Beet.— Wash it, but do not cut off any of the rootlets; boil or bake it tender, peel it, or rub off the outside with a coarse cloth, cut it into slices, put it into a jar, with cold boiled vinegar, black pepper and ginger. Chow-Chow. — A peck of tomatoes, two quarts of green pep- pers, lialf a peck of onions, two cabbages cut as for slaw, and two quarts of mustard seed. Have a large firkin, put in a lay- er ot sliced tomatoes, then one of onions; next one of peppers, lastly cabbage; sprinkle over some of the mustard seed, re- i HOW TO COOK. 35 peat the layers again, aud so on until you have used up the above quantity. Boil a gallon of vinegar with a bit of alum two ounces of cloves and two of allspice tied in a little bag and boiled with the vinegar, skim it well and turn iutq. the firkin l^et It stand twenty-four hours, then pour the whole into a large kettle, and let it boil five minutes: turn into the firkin and stand away for future use. • ' Peppers.— These are done in the same manner as cucumbers It you do not like them very fiery, first extract the seeds! Feppers should never be put in the same jar with cucumbers- but tomatoes are much improved by being pickled with them.' 1 he bell pepper is the best for pickling. It should be gathered before it shows any signs of turning red. Peppers do not re- quire any spice. They may be stuffed like mangoes. To Pickle Red Cabbage.— Cut the cabbage across in very thin slices, lay it on a large dish, sprinkle a good handful of salt over it, and cover it with another dish ; let it stand twenty- tour hours, put It in a colander to drain, and then lay it in the jar. lake white- wine vinegar sufficient to cover it, a little mace, cloves and allspice, and put them in whole, with one pen- nyworth of cochineal bruised fine, and some whole pepper boil it all up together, let it stand till cold, then pour it over tUe cabbage, and tie the jar over with leather. To Pickle Cucumbers.— Let your cucumbers be small, fresh- gatbej-ed, and free from spots; then make a pickle of salt and water, strong enough to bear up an egg; boil the pickle and skim It well, and then pour it on the cucumbers, and stir them down for twenty-four hours; stram them out in a colander and dry them well with a cloth; take the best wine or cider vinegar, cloves, mace, nutmeg, pepper and race ginger, boil tbem up together, put the cucumbers in with a little salt- as soon as they begin to turn their color, put into jars, and when cold tie on a bladder or leather. To Pickle OxXiONS.-Peel and boil them in milk and water a tew moinents; put cloves, spice, pepper and salt uito your vine- gar, boil It in brass, turn it on your onions, and cover them tignt. i.^9^w^M"~-^°i^ ^^™?, '^^^^^' ''^^^^ s^^^' pour it over the onions Hot, let them stand all night, theji peel and put them into cold salt and water. Boil double-distilled vinega? with white spice • and when cold, put your onions in a jar and pour the vinegar ; over them; tie them tight down with leather. Mind always to keep pickles tied down close, or they will spoil 36 HOW TO COOK. BREAD, BISCUITS AND PASTRY. Family Bread.— Take eight pounds of fine wheat flour, and sift it into your bread-dish; rub well into the flour a table- spoonful of lard or butter. • Make a deep bole in the middle of the flour, and having ready a quart of water, lukewarm, with a heaped tablespoonful of fine salt, mix it with flour and j'^east, pour it into the cavity; take a large spoon and stir in the surrounding flour until you have a thick batter; then scatter a handful of flour over the dish, cover up your batter and put it in a warm place, if it is cold weather: if summer anywhere will be warm enough. This is called setting a sponge. When the batter shows pretty determined signs of fermenta- tion, pour in as much warm water as will make the whole mass of the flour and batter of a proper consistence. Knead it well, until it is perfectly clean and smooth ; put it directly into your bread pans, which must be fii'st well greased. In about half an hour it will be ready to put in the oven, which should be properly heated beforehand. Milk Bread. — lime, one hour. — One pint of boiling water, one pine of new milk, one teaspoonful soda, the same of salt, flour enough to form a batter; let it rise, add sufficient flour to form a dough, and bake immediately. Corn Bread. — Time, one hour and a half. — Take one quart of sweet milk, corn meal enough to thicken, three eggs, half a Clip of butter, two tablespoonfuls of brown sugar, one tea- spoonful of soda, and two of cream of tartar; bake in a moder- ate oven. Brown Bread. — Time, four or five hours. — One quart of Indian meal and one quart of rye, mixed well together; half a cup of molasses, one tablespoonful of salt, tablespoonful of crtam of tartar, two- thirds of a tablespoonful of soda, di^s-olv- ed in a pint of cold water. , When dissolved wet the mixture with it, and if it does not thoroughly wet it add a little more. It should be nearly as stiff as bread. Rye and Indian Bread. — There are mapy different propor- tions of mixing it — some put one-third Indian meal with two of rye; others like one-third rye and two of Indian; others pre- fer it half and half. If you use the largest proportion of rye meal, make your dough stiff, so that it will mould into loaves; when it is two- thirds Indian, it should be softer, and baked in deep earthen or tin pans, after the following rule: Take 2 quarts of sifted Indian meal; put it into a glazed earthen pan, sprinkle over it a tablespoonful of fine salt; pour over it about a quart of boiling water, stir and work it till every part of the meal is thoroughly wet; Indian meal ab- sorbs a greater quantity of water. When it is about milk-warm, HOW TO COOK. 37 If needed. Work the mivMn'p\!JiiT m ' ^^ ,'"°^'^ '"^^'""i ^^afcer, stiff, but not firm Hour Vlou^^^^ well-buttered pan- nut in fiS f i^"""^^. ''^'"'^y ^ ^^^'S©' 'ieep, putting your hand in wnmw«^2""^ f?,^ '°'^°*^*^ ^^^^ top by loaf. Set this to r^ e hi a warf'X'^ t^en patting down'^thi summer it should i?ot bo pu^Sy h^e fi,-e'" WH ^'"^T' "^ '^^ crack on the top, which vvill iiJiT^iwK ?' J^^^^n it begnis to hour and a hal p t it uto a wi l^i I'' f^°"* ^" ^^°"^' «^' ^n nearlvrShours. Ic^s better to 1^^^^^^^^ oven, and bake it unless the weather S warm TnriL '^"""^i^^ tlie oven all night, cooked. ThelorfvvillwSabonrinn ^^^^^^ best in large loaves. ° ^ ^ pounds. Pan bread keeps lumpJoT^ug:;;';^^^^^^^ of hot water, 4 enough to nTak^ the^miXreau^e nowder and one tablespoonf ul of milk, pour it in three jelly cake plates, and bake from five to ten minutes in a well heated oven, and when cold spread with currant jelly, and place each layer on top of the other and sift powdered sugar on the top. Seed Cake, — Mix quarter of peck of flour with half pound of sugar, quarter of an ounce of allspice, and a little ginger; melt three-quarters of a pound of butter with half pint of milk ; ■when just warm, put to it quarter of a pint of yeast, and work up to a good dough. Let it stand before the fire a few minutes before it goes to the oven ; add seeds or currants ; bake one hour and a half. A Plain Cake.— Mix together three-quarters of a pound of flour, the same of moist sugar, a quarter of a pound of butter, one egg, well beaten, aud two tablespoonf uls of milk; bake moderately. Cranberry Tart. — Pick a quart of cranberries free from all imperfections, put a pint of water to them, and put them into a stewpan; add a pound of fine brown sugar to them, and set them over the fire to stew^ gently untO they are soft; then mash them with a silver spoon, and" turn them into a pie-dish to become cold. Put a puff -paste around the edge of the dish, and cover it over with a crust, or malce an open tart in a flat dish with paste all over the bottom of it, and around the edge; put in the cranberries; lay cross- bars of paste over the top, aud bake. Open Tarts, — These are tarts without covers, made in flat dishes. Cover the bottom of the dish with a common paste; then cut a strip of puff-paste and lay around the edge of the disli. Fill in the center with anj' jam or preserved fruit. Decorate the top of the jam with narrow V)arsof paste, crossed all over, or stamped leaves. Bake for half an hour. Cherry Tart. — Take about one pound and a half of cher- ries, half a pound of short crust, and moist sugar to taste. Pick the stalks from the cherries, put a tiny cup upside down in the middle of a deep pie-dish, fill around it with the fruit, and add moist sugar to taste. Lay some short crust around the edge of the dish, put on the cover as directed before, orna- HOW TO COOK. 41 ment the edges, and bake it in a quick oven. When ready to serve, sift some loaf sugar over the top. Rhubarb Tart. — Cat the large stalks from the leaves, strip off the outside skin and cut the sticks into pieces half an inch long. Line a pie dish with paste rolled rather thicker than a dollar3piece, put in a layer of rhubarb, strew the sugar over it, then fill it up with the other pieces of stalks, cover it with a rich puff paste, cut a slit in the center, trim off the edge with a knife and bake it in a quick oven. Glaze the top or strew sugar over it. Plain- Apple Tart.— Rub a pie-dish over with butter, line it with short pie crust rolled thin, pare some cooking apples, cut them in small pieces, fill the pie-dish with them, sti'ew over them a cupful of fine moist sugar, three or four cloves or a lit- tle grated lemon peel, and add a few spoonfuls of water; then cover with puff -paste crust, trim off the edges with a sharp knife and cut a small slit at each end, pass a gigling iron around the pie half an inch inside the edge, and bake in a quick oven. Crullers. — One cup of sugar, one cup of buttermilk or sour milk, three tablespoon fuls of melted butter, one egg, one tea- spoonful of saleratus; flavor with nutmeg, a little salt; mix as soft as possible, and cut any desired shape. Have your fat hot. If a piece of raw potato be peeled and thrown in the fat, it will keep the crullers from burning. Doughnuts.— Half a pint of sweet milk, half a cup of but- ter, (scaur), one cup of yeast, salt; flavor with nutmeg or cin- namon. Mix them at night. In the morning roll out and let them raise until very light, and drop in hot fat. They are very nice, after they are fried, to roll them in pulverized sugar. Ginger Snaps. — Take two tea-cups of molasses, one of but ter, and one of sugar. Boil the butter and sugar together. Add a tablespoonful of black pepper, two of ginger, a tea- spoonful of saleratus, and flour to roll out. Roll them thin; cut in shapes and bake quick. These are very nice, and the longer they are kept the better they will be. Cookies. — To three cups of sugar put one of butter, one of milk, three eggs, a teaspoonful of saleratus dissolved in the milk, and carraway seeds, if you like, or other spice. Frosting for Cake.— For the white of one egg, 9 heaping teaspoons of white refined sugar, 1 Poland starch. Beat the eggs to a stiff froth so that you can turn the plate upside down without the eggs falling off, stir in the sugar slowly vvith a wooden spoon, 10 or 15 minutes constantly; to frost a com- mon-sized cake 1 egg and a half. 42 HOW TO COOK. A Chaklotte Russe.— Cut as many very thin slices of white bread as will cover -the bottom and line the sides of a baking- dish, but first rub it thick with butter. Put apples, in thin slices, into the dish, in layers, till full, strewing sugar be- tween and bits of butter. In the meantime, soak as many slices of bread as will cover the whole, in warm milk, over which lay a plate and a weight to keep the bread close on the apples. Bake slowly three hours. To a middling-sized dish use half a pound of butter in the whole. Molasses Gingfrbread. — One egg, one tablespoon butter, two-thirds cup molasses, half cup milk, one teaspoon soda, two and one half cups flour, one tablespoon ginger, one teaspoon cream tartar, salt; sour milk may be used, but if so, use one cup, two teaspoons soda and no cream tartar. GRIDDLE CAKES, PAN CAKES, ETC.. ETC., ETC. Buckwheat Cakes.— Let the buckwheat be of the hulled sort, and fresh. Put into a two-quart pitcher one and a half pints of tepid water; add four tablespoonfuls of bakers' or as much "compressed" yeast as will make one loaf of bread — other kinds in proportion — with a little salt. Then stir in buck- wheat enough to make a thick batter: cover the pitcher and set away to rise over night, after beating thoroughly. In the morning add three tablespoonfuls of molasses and a quarter of a teaspooiiful of soda, dissolved in about three tablespoonfuls of milk. Beat all well together, and pour the cakes from the pitcher upon a well-heated griddle. Graham Griddle Cakes.— Ti^nfi, five minutes.— One pintof milk, half a cup of sour cream, half a teaspoonful of soda, the same of salt; stir in Graham flour not as stiff as for fine flour cakes, (no eggs) ; heve the gi'iddle quite hot; or with yeast the same as with buckwheat. Rice Cakes.— Boil a cupful of rice until it becomes a jelly; while it is warm, mix a large lump of butter with it and a lit- tle salt. Add as much milk to a small teacupful of flour as will make a tolerable stiff batter — stir it until it is quite smooth, and then mix it with the rice. Beat six eggs as light as possible, and add them to the rice. These cakes are fried on a griddle as all other pancakes— they must be carefully turned. HOW TO COOK. 43 Serve them with powdered sugar and nutmeg. They should be served as hot as possible, or they will become heavy — and a heavy pancake is a very poor affair. Waffles.— Take a quart of flour, and wet it with a little sweet milk; then stir in enough milk to form a thick batter. Add a tablespoouf ul of melted butter, two eggs well-beaten, a teaspoonfiil of salt, and yeast to raise it. When light, heat your waffle U'on, by placing it on a bed of clear, bright coals; grease it well, aiid fill it with the batter. Two or three min- utes will suffice to bake on one side; then turn the iron over; and when brown on both sides, the cake is done. Butter the waffles as soon as done, and serve with powdered white sugar and cinnamon; or you may put on the sugar and spice at the same time with the butter. Indian Griddle Cakes.— 1 quart of milk, 6 eggs, teaspoon- ful of saleratus, some nutmeg, teaspoonful of salt, stir meal in until you have a thick batter, fry in melted butter and lard. Apple Fritters. — Beat and strain the yolks of seven eggs, and the whites of three; mix into thein a pint of new milk, a little grated nutmeg, a pinch of salt* and a glass of brandy. Well beat the mixture, and then add gradually sufficient flour to make a thick batter. Pare and core six large apples, cut them in slices about a quarter of an inch thick, sprinkle pound- ed sugar over them, and set them by for an hour or more; dip each piece of apple in the batter, "and fry them in hot lard about six minutes; the lard should not be niade too hot at first, but must become hotter as they are frying. Serve on a nap- kin with sifted sugar over them. Snow Pancakes. — Make a stiff batter with four ounces of flour, a quarter of a pint of milk, or more if required, a little grated nutmeg, and a pinch of salt. Divide the batter into any number of pancakes, and add three large spoonfuls of snow to each. Fry them light! v, in very good butter, and serve quick- ly. PRESERVES^ JELLIES, JAMS, ETC, Strawberry Jam.— To six pounds of strawbeiries allow three pounds of sugar. Procure some fine scarlet strawberries, strip off the stalks, nnd put them into a preserving pan over a moderate fire; boil them for half an hour, keeping them con- stantly stirred. Break the sugar into small pieces and mix it with the strawberries after they have been removed from the fire. Then place it again over the fii'e, and bpil it for 44 HOW TO COOK. anothei* half hour very quickly. Put it into pots, and whan cold covei- it over with brandy papers and a piece of paper moistened with the white of an egg over the tops. Apple Marmalade. — Take a peck of apples, full grown, but not the least ripe, of all or any sort; quarter tbeni and take out the cores, but do not pare them; put theui into a preserv- ing pan with one g^allon of water, and let them boil moderate- ly until you think the pulp wall run, or suffer itself to be squeezed through a cheese-cloth, only leaving the peels behind. Then to each quart of pulp add one pound, good weight, of loaf sugar, either broken in small pieces or pounded, and boil it all together for half an hour and ten minutes, keeping it stir- red ; then put it into pots, the larger the better, as it keeps longer in a large body. Gooseberry Jam.— Three pounds of loaf sugar, six pounds of rough red gooseberries. Pick off the stalks and buds from the gooseberries, and boil them carefully but quickly for rather more than half an hour, stirring continually; then add the sugar, pounded fine, and boil the jam quickly for half an hour, stirriujT it all the time to prevent its sticking to the preserving pan. When done put it into pots, cover it with brandy paper, and secure it closely down w ith paper moistened with the white of an egg. Pine-Apples. — Take pine-apples as ripe as you can possibly get them, pare them, and cut them into thin slices. Weigh them, and to each pound of pine-apple allow a pound of loaf- sugar. Place a layer of the pine-apple slices in the bottom of a large, deep dish, and spiinkle it thickly with a layer of the sugar, which must first be powdered. Then put another layer of the pine-apple, and sugar it well; and so on till the dish is full, finishing with a layer of sugar on the top. Cover the dish, and let it stand all night. In the morning remove the slices of pine-apple to a tureen. Pour the syrup into a prcsei-ving ket- tle, and skim it at least half an hour. Do not remove it from the fire, till the scum has entirely ceased to rise. Then pour the syrup, boiling hot, over the slices of pine-apple in tiie tureen. Cover it and let it stand till cold. Then transfer the sliced pine-apple and the syrup to wide-mouthed glass jars, or cover them well, pasting down thick white paper over the top. '^ Orange Marmalade. — Take six pounds of oranges; cut the peel so as to make it peel off in foiir pieces. Put all the peels on the fire in a ])reserving-pan, with a large quantity of water, and boil them for two houi's, then cut them in very thin slices. While they are boiling, press the inside of the oranges through a splinter sieve, narrow enough to prevent the seeds and skin from going through. When this is done, and the peels cut into the thinnest shreds, put the whole on a fire in a copper or brass pan, wittj eight pounds of loaf su<5ar broken small, Boil it all HOW TO COOK, ^45 together for ten minutes; it may then be taken off the fire and put into preserving jars. Grape Jelly. — Take grapes before they are fully ripe, and boil them gently with a very little water; then strain and pro- ceed as with currant jelly. Wild grapes will not make as firm a jelly as cultivated ones. • Wine Jelly.— To one and a half boxes gelatine, one pint cold water, juice of three lenions, grated rind of two; let stand an hour, then add two pounds of loaf sugar, three pints boiling water; boil five minutes; just before straining in flaimel bag, stir in one pint sherry wine, six tablespoonfuls of best brandy. Gooseberry Jam. — To every pound of gooseberries add a pound of sugar; bruise the gooseberries in a mortar, and boil them well. When cold put the jam in pots. Preserved Strawberries.— Pick off all the stems, and to every quart of fruit add a quart of sugar; mix well with the sugar, and put tliem over a slow fire till the syrup commences to form, then put them over a hot fire, and Jet them boil quick- ly for fifteen minutes, skimming it well. Put them boiling hot into stone jars, seal up tightly. Calves' Foot Jelly.— For one mould, chop up two calves' feet, put them on in about four quarts of water to boil — this should be done the day before you require the jelly — keep it well skimmed and boil gently all day ; it will then be reduced to about two quarts; the next morning take off all the grease, and wash the top with a little warm water, then rinse it with cold, place the stock in the proper size stewpan to allow it to boil well; then put in a paring of lemon, without any white ad- hering to it, two or three cloves, a piece of cinnamon, a few bruised coriander seeds, and a bay leaf; let it boil a few min- utes, then take it off to get cool. Have ready, broken in a bas- in, six or eight whites of eggs and the shells, chop them up to- gether, squeeze five or six lemons, strain the juice, add sugar to the whites of eggs and a glass of cold water, then add the lemon joice; add all this well mixed into the calves' foot stock, place it on your fire, and let it rise to the top of your scewpan; be cai'eful it does not go over; then take it off the fire, place it on the cover, and put some hot coals upon it; let it stand a few minutes, then run it repeatedly through the jelly-bag until beautifully bright and clear ; fiavor it with what may be re- quii'ed. Apple Jam. — Core and pare a good quantity of apples, chop them w-ell, allow equal weight of apples and sugar; make a syrup of your sugar by adding a little water, boiling and skim- ming well, then throw in some grated lemon peel and a little white ginger with the apples; boil until the fruit looks clear. Green Gage Jam. — Rub ripe green gages through a sieve, put dM the pulp into a pan with ai^ equal weight of loaf suge4' 46 HOW TO COOK. pounded and sifted. Boil the whole till sufficiently thick, and put into pots. f" Preserved Lemon Peel.— Make a thick S3'rup of vrhite sugar, chop the lemon peel fine and boil it in the syrup t«n minutes; put in glass tumblers and paste paper over. A teaspoonful of this makes a loaf of cake, or a dish of sauce nice. • Raspberry Jellt. — This is ttie most agreeable of all jellies. Crush the raspberries, and strain them through a wet cloth. Put the juice into a preserving-pan, with three-quarters of a pound of sugar to one pound of juice; boil it ten niinutps, and take care that it does not darken ; remove the pan from the fire : strain the juice through a bag and pour it into pots. Do not toucli the bag till nil the jell}'" has passed through, else it may become thick. Brandy Peaches, Plums, etc.— Gather peaches before they are quite ripe, prick them with a large needle, and rub off the down with a piece of flannel. Cut a quill and pass it carefully around the stone to loosen it. Put them into a large preserving-pan, with cold water rather more than enough to cover them, and let the water become gradually scalding hot.' If the water does more than simmer very gently, or if the fire be fierce, the fruit will be likely to crack. AVhen thej' are tender, lift them carefully' out, and fold them up in flannel or| a soft tablecloth, in several folds. Have ready a quart, or more, as the peaches require, of the best white brandy, and dissolve ten ounces of powdered sugar in it. When the peaches are cool, put them into a glass jar, and pour the brandy and sugar over them. Cover with leather and a bladder. Apricots and plums in the same way. COFFEE, TEA AND CHOCOLATE. Excellent Cdffee.— For /7i >•<'<' Breakfastt cifp.v.— Take four tablespoonfuls of roasted coffee berries, and put them in tue oven till well warmed through; then grind them. Put the coffee in the pot, which should have a piece of tin over the middle strainer to prevent the coffee from filling up the holes; pour in three teacupfuls of boiling water. The breakfast cup should be filled with boiling milk. Of tea little need be said; almost every one knows the rules for making it. Boiling water should alone be used. Metal teapots in preference to earthenware. Silver is better than either. HOW TO COOK. 47 A spoonful ot tea for each person. Heat the teapot first with some boiling water, then pour that into the teacups to warm them; put in your tea, and pour enough water on to the tea to cover it; let it stand three or four minutes, then nearly fill the teapot with water, let it stand a few minutes, and pour out, leaving some portion of tea in the pot when you replenish, that all the strength may not be poured away in the first cup. Chocolate. — Tiyne, ten to twelve minutes. — Scrape up abouE a quarter of a pound of the chocolate cake into a sauce- pan with two gills of water; set it on the fire; stir it constantly with a wooden spoon until it is rather thick, then work it very quickly with the spoon. Stir in a pint of boiling milk by de- gj"ees and serve it. Substitute FOR Cream in Coffee or Tea.— The white of an egg beaten to a froth, mixed with a lump of butter as big as a hazel-nut. Pour on the cofllee gradually, so it will not curdle, and you can hardly distinguish the preparation from fresh cream. USEFUL RECIPES. Cold in the Head. — This can be cured at once if taken in time. Dissolve a tablespoouf ul of pulverized borax in a pint of hot water; when tepid, snuff some up the nostrils two or three times a day; or use the dry powdered borax like snuff, taking a pinch as often as requii'ed. Hoarseness or Tickling in the Throat.— Take a small quantity of dry pulverized borax, place it on the tongue, and let it slowly dissolve, and run down the throat. It is also good to keep the throat moist at night, and prevent coughing. To Curb Freckles.— Mix together two ounces of lemon juice, one drachm of pulverized borax, one half drachm of sugar; allow them to stand in a bottle for a few days. Rub occasionally over the face and hands. To Remove Stains prom the Hands.— A few drops of oil vitriol (sulphuric acid) in water, will take the stains of fruit, dark dyes,"stove blacking, etc., from the hands without injur- ing them. Care must, however, be taken not to drop it upon the clothes. It will remove the color from woolen, and eat holes in cotton fabrics 48 HOW TO COOK. To Remove Rust. — To remove rust from steel, cover with sweet oil weJl rubbed on; in forty eight hours use mislacked lime powdered very fine. Rub it till the rust disappears. To prevent rust, mix with fat oil varnish four-fifths of well-recti- fied spirits of turpentine. Apply the varnish by means of a sponge. Articles varnished in this manner will retain their brilliancy, and never contract any spots of rust. It may bo applied to copper philosophical instruments, etc. To Prepare an Invigorating Bath.— A tablespoonful or more of pulverized borax thrown into the bath-tub while bathing, will communicate a velvety softness to the water, and at the same time invigorate the bather. Persons troubled with nervousness or wakeful nights, will find this kind of bath very beneficial — more so than sea-bathing. To Clean Silver.— Table silver should be cleaned at least once or twice a week, and can easily be kept in good order, and polished brightly. Have your dish- pan half full of boiling water; place the silver in so that it may become warm, then, wdth a soft cloth dipped into the hot water, soaped and sprink- led with pulverized borax, scour well; rinse in clear hot water; dry with a clean, dry cloth. Spruce Beer.— Take four ounces of hops, boil half an hour in one gallon of water, strain it, add sixteen gallons of warm water, two gallons of molasses, eight ounces of essence of spruce dissolved in one quart of water; put it in a clean cask, shake it well together, add a half pint of yeast, let it stand and work one week; if warm weather, less time will do. When drawn off, add one spoonful of molasses to each bottle. Cottage Beer.— Take a pe«k of good wheat bran, and put it into ten gallons of water, with three handfuls of good hops, and boil the whole together mitil the bran and hops sink to the bottom. Then strain it through a hair sieve, or a thin cloth, into a cooler, and when it is about lukewarm add two quarts of molasses. As soon as the molasses is melted, pour the whole into a ten-gallon cask, with two tablespoonfuls of yeast. When the fermentation has subsided, bung up the cask, and in four days it will be ready to use. To Brighten a Copper Boiler.— Use a coarse cloth, have a pail of very hot w'ater, soap the cloth a little, sprinkle on plenty of pulverized borax, and rub the boiler well; rinse off with hot water, and dry with a soft cloth. This is much bet- ter and safer than using acid. Cage Birds. — Reared birds are exposed to several maladies, partly because their first nourishment consists of unnatural food, and partly, also, because pet birds have all kinds of deli- cacies given to them. They therefore rarely attain to the age of six years. They remain most healthy and live longest, HOW TO COOK. 49 when they have neither sugar, pastry, nor other delicacies given them, but are fed constantly on rape-seed, intermixed occasionally, by way of treat, with henjp, and occasionally a little green food, which cleanses their stomachs. They aj'e more healthy, also, if they have some water and sand placed in the cage, that they may pick up grains to assist in the process of digestion. The remedy for moulting is a rustv nail placed in the drinking vessel, good food and ants' eggs, if accustomed to the latter when youug. MISCELLANEOUS. Toasted Cheese. — Cut equal quantities of cheese, and hav- ing pared it into extremely small pieces, ]:>lace it in a pan with a little milk, and a small si ice of butter. Stir it over a slow fii-e until melted and quite smooth. Take it off the fire quickly, mix the yolk of an egg with it, and brown it in a toaster before the fire. Oatmeal, Porridge. — Time, half an hour. — Put a pint of warm water into a ste wpan over the fire, and as it boils dredge in two ounces of oatmeal with your left. hand, and stir with the right. When it is made, turn it into a soup-plate, adding a little salt, or a little sugar, according to taste. Send it to table with a jug of hot milk, which should be added to it by degrees for eating. To Cook Hominy.— Take three cups of water to one cup of hominy; boil slowly for three-quarters of an hour; the longer it boils the better it is; then add half a teacupful of sweet milk to one cup of hominy, then boil ten minutes more; stir it fre- quently while boiling. Ragout of Ducks.— Put the gizzards, livers, necks, etc., into a pint of good, strong beef broth, or other well-seasoned stock. Season the ducks inside with salt and mixed spices. Brown them on all sides in a frying-pan, and then stew them till tender in strained stock. When nearly ready, thicken the sauce with browned flour and butter. To Pot Lobsters —Take from a hen lobster the spawn, coral, flesh, and pickings of the head and claws; pound wpII, and season with Cayenne, white pepper and mace, according to taste. Mix it to a firm paste with good melted butter. Pound and season the flesh from the tail, and put it into a pot, and then fill with the other paste. Cover the top of each pot with clarified butter, and keep it in a cool place. 50 HOW TO COOK. Oyster Forcemeat.— Take off the beards from half a pint of oysters, wash them well in their own liquor, and mince them very fine; mix with them the peel of half a lemon chopped small, a sprig of parsley, a seasoning of salt, nutmeg, and a -uerj/ little Cayenne, and about an ounce of butter in small pieces. Stir into these ingredients five ounces of bread- crumbs, and when thoroughly mixed together, bind it with the yolk of an egg and part of the oyster liquor. Egg Plant au Gratin.— Peel and cut them in slices, length- wise, and arrange them in layers on a well-buttered tin, pre- viously rubbed with garlic. t*ut between the layers a sprink- ling of fine bread-crumbs, chopped parsley, sweet herbs, and pepper and salt to taste; pour over them some liquified butter; add a si)rinkling of grated cheese and a few baked bread- crumbs; bake in the oven, and brown with a salamander. Fowl Broiled. — Separate the back of the fowl and lay the two sides open ; skewer the wings, as for roasting, season well with pepper and salt, and broil; send to table with the inside of the fowl to the surface of the dish ; it is an admirable break- fast dish when a journey is to be performed. Chicken Currie. —Cut up the chicken raw, slice onions, and fry both in butfer with great care, of a fine light brown; or, if you use chickens that have been dressed, fry only the onions. Lay the joints, cut into two or three pieces each, into a stewpan, with a veal or mutton gravy, and a clove or two of garlic. Simmer till the chicken is quite tender. Half an hour before you serve it, rub smooth a spoonful or two of currie- powder, a spoonful of flour, and an ounce of butter; and add this, with fornr large spoonfuls of cream, to the stew. Salt to your taste. When serving, squeeze in a little lemon. Fresh Cod, Boiled.— The thickness of this fish being very unequal, the head and shoulders greatlj"- preponderating, it is seldom boiled whole, because in a large fit.h the tail, from its thinness in comparison to the upper part of the fish, would be very much overdone. Whenever it is boiled whole, a small fish should be selected. Tie up the head and shoulders well, place it in the kettle with enough cold water to completely cover it; cast in a handful of salt. The fish, if a small one, will be cook- ed in twenty minutes after it has boiled — if large, it will take half an hour. When enough, drain it clear of the scum, and remove the string; send ic to table garnished with the liver, the smelt, and the roe of the fish, scraped horse-radish, lemon sliced, and sprigs of parsley. The tail, when separated from the body of the fish, may be cooked in a variety of fashions. Some salt rubbed into it, and hanging it two days, will render it exceedingly good when cooked. It may be spread open, and thoroughly salted, or it may be cut into fillets, and fried. HOW TO COOK. 51 If the cod is cooked when very fresh, some salt should be rubbed down the back and the bone before boiling — it much improves the flavor, or, if bung for a day, the eyes of the fish should be removed, and salt filled in the vacancies. It will be found to give firmness to the fish, and add to the richness of the flavor. Stewed Sweetbreads.— After they are parboiled and cold, lard them with fat pork; put them in a stewpan, with some good veal grav)^, and juice of a small lemon ; stew them till verj'' tender, and just before serving thicken with flour and butter; serve them with the gravy. " Rice Croquettes. — One teacupful of rice; boil in a pint of milk, and a pint of water; when boiled and hot, add a piece of butter the size of an egg, two tablespoonfuls of sugar, two eggs, juice and grated peel of one lemon; stir this up well; have ready the 3^olks of two eggs, beaten on a plate, cracker cinimbs on another; make the rice in rolls, and dip in the egg and crumbs; fry them in butter; serve hot. Suet Pudding. — Mix one pound of flour very dry with half a pound of flnelj'- chopped suet, add eggs and a pinch of salt; make it into a paste with the water, beating it all rapidly to- gether with a wooden spoon. Flour a pudding cloth, put the paste into it, tie the cloth tightly, and plunge it into boiling water. The shape may be either a roll, or a round ball. When it is done, untie the cloth, turn the pudding out, and serve very hot. Gooseberry Fool.— Put two quarts of gooseberries in a stewpan with a quart of water; when they begin to turn yel- low and swell drain the water from them and press them with the back of a spoon through a colander; sweeten them to your taste, and set them to cool. Put two quarts of milk over the fire beaten up with the 5'olks of four eggs and a little grated nutmeg: stir it over the fire until it begins to simmer, then take it off and stir it gradually into the cold gooseberries; let it stand until cold and serve it. The eggs may be left out and milk only may be used. Half this quaniity makes a good dishful. 52 HOW TO COOK. Omelet Souffle. — Separate the whites fi-om the yolks of twelve eggs. Put the whites into a basin and beat them ex- tfemely fast till they form a very thick snow. Then beat six yolks separately, with two ounces of sugar, and a dessertspoon- ful of orange-fiower water, or just enough to flavor it to your taste. Before beating the eggs have readj^ a round tin, well greased all over the inside with fresh butter. When you have finished beating the six yolks mix them very quickly with the whites, lest the snow should turn — that is, melt into water. Put it then into the buttered tin, and pace it*n the oven. It will be so thick, if it is well and skil- fully mixed, that there will be no fear of its running over. Watch it well, glancing at it from time to time through a little opening of the oven door, to see how it is going on; as soon as it has risen very high, and is of a golden color, take it out of the oven. Do not suffer the omelet souffle to remain long in the oven. If it is not watched it will fall in and become a mere galette. Let the oven be of a very gentle heat, or the bottom of the omelet will be burnt before the top is done. Before putting the tin in the oven, you may powder the snow with fine sugar; it crystalizes and has a very pretty effect. As soon as the omelet is done it must be sent to table. Pumpkin Pudding.— r^ne, two hours.— Tare the pumpkin and put it down to stew, strain it through a colander; two pounds of pumpkin to one pound of butter, one pound of sugar, and eight eggs; beat to a froth; one wine-glass of brandy, half wine-glass of rose water, one teaspoonf ul mace, cinnamon, and nutmeg all together. Oyster Patties. — Cover some small tins, called patty- pans, with puff paste, cut it round, and put in the center a small piece of bread, (to prevent the top and bottom from col- lapsing) ; cover it with paste, slightlj" j^inch the edges together, and boke in a brisk oven a quarter of an hour. Then, having bearded and parboiled a dozen large 03'sters, cut them in quarters and put them in a stew pan -with an ounce of butter, a teaspoonful of flour, mixed with their liquor, and the broth from the beards, (which you must stew in a small saucepan, with a little stock gravy and two or three shreds of lemon). HOW TO COOK. 53 Season with a very little salt, a quarter of a teaspoon ful of powdered mace, and the same quantity of Cayenne; then gradually add three tablespoonfuls of cream. Mix well; then, with a thin knife, open the patties, take out the bread, put in a spoonful of the oysters and cream gravy ; put the covers on again and serve. Potted Halibut. — Take two pounds of halibut; cut into square pieces; salt with a teaspoonful of salt; sprinkle over the pieces a teaspoonful of pepper, and put in a dozen whole cloves, one whole Jamaica pepper, and a few shreds of mace; pour over it one-half teacupful of vinegar, a teacupful of ale or lager beer, a teaspoonful of tarragon vinegar, and lastly, an ounce of butter; put in a baking dish, have a plate on top of the fish, and bake slowh/ for 40 minutes. Stewed Rock-fish.— Take a large rook-fish, and cut it in slices nearly an inch thick. Sprinkle it very slightly with salt, and let it remain for half an hour. Slice very thin a dozen large onions; put them into a stew-pan with a quarter of a pound of fresh butter, cut into bits. Set them over a slow fire, and stir them continually till they are quite soft, taking care not to let them become brown. Black-fish and bass are equal- ly good cooked this way. Salt Cod— BoiLED.—Put the fish to soak over night, in warm water; set in a w^arm place. The next morning take it out of the water; scrape and scrub it well with a hard brush; put it in a kettle of fresh cold water; bring it to the boiling point, and keep it at that heat until half an hour before dinner. Give it a good boil up-, drain it well, and send to table with egg-sauce, or melted butter thickened with hard-boiled eggs minced fine. Many people like salt pork cut in small square pieces, and fried brown, as a sauce for salt fish. It is some- times also minced with potato, and warmed over when first sent to table. To Steam a Ham. — If the ham has been hung for some time, put it into cold water, and let it soak all night, or let it lie on a damp stone sprinkled with water for two days to mellow. Wash it well, put it into a steamer — there are proper ones made for the purpose— over a pot of boiling water. Steam It; for as long a time as the weight requires, 5i HOW TO COOK. This is by far the best way of cooking a ham. It prevents waste and retains the flavor. When it is done, skin it and strew bread-raspings over it as usual. If j^ou preserve the skin as whole as possible and cover the ham when cold with it, it will prevent its becoming drj^ Pigeon Soup. — Take eight good pigeons; cut up two, and put them on with as much water as will make a large tureen of soup, adding the pinions, neck»: (Box 2T30.) 180 WlULLtM Stbbjct. N. •». 228 Under the Gallows 229 Adrift on a Floating Island 230 Fred Hazle 231 Shot in the Dark 232 Doonle Crandall 233 Meta. the Girl Crusoe 234 Teddy Doyle ^ ^ . .;,. 235 A Trip to the Center of the Earth 236 Drifting Harry 237 Rory the Smasher 238 An Irish Boy's LucK 239 Behind the Bars 240 The Boy Convict 241 Tornado Tim 242 The Boy Avenger 243 Jaclc the Joker 244 The Irish Robber's Apprentice 245 Fighting His Way . 246 A Knight of the Brush 247 Fritz, the Tumbler 243 Iron-Knuclcled Ted 249 Dare-Devil Diclc 25<) The Dock Boy of New YorK 251 Captain Cartouche 252 The Gipsy Boy's Vengeance 253 The Boy Miners 254 Water-Duck Jim, _ . 255 The King of the Swimming Gang 356 The Flying Ship of the Pacific 257 The Adventures of Harry Franco 258 Cripple Charley 259 The Adventures of Two Tramps 260 Plucky Jimmy 261 The Blacksmith's Apprentice 262 Jumping Joe 263 Jack Gordon 264 Mat McCarthy's Fortune 265 London Bob 266 An English Boy in America 267 Scotty the Terrier 268 Philadelphia Dave 269 Billy the Boxer 270 Cadger Con 271 The False Detective 272 Hlghfalutin' Jim 273 Charley Lance 274 A Search for a Missing Man 275 Commodore Rip- Rap 276 Teddy O'Flynu 277 The Shadow Ship 278 Lone Jack 279 Blue Grass Bob ^ ^ , 280 The Wild Rider of Old Kentuck 281 Shoo-Fly, or. Nobody's Moke 282 Shoo-Fly at School 283 Shoo-Fly in Love 284 Slioo-Fly the Gymnast 285 Sharkey, the young Robber of the West 286 Dashing Bob 287 Johnny Burgoo 288 Reliable Joe , ^ , 289 The Yankee Claude Duval 290 Midshipman Ned ^, ^^ ., 291 The Cruise of the Old Ironsides 292 Jack Feeney 293 The Young Irish Brigand 294 Lance the Lion 295 Tipton Biue ^ , 296 Freeaud-JSftsy Ned 297 True Blue; or. Righted at Last 298 That Boy of Ours 299 Tom on His Muscle 300 Bob Short; or, One of Our Boys 301 Percy of the Strong Arm 302 Jack Manly 303 Freebooters of California 304 Captain Merrit|and His Rangers 305 Nero, the Hunchback 306 Bell-Ringer of, Trinity 307 Harry Harley 308 The Arctic Queen 809 Harry Fitzroy 310 The Heart of Oak 311 Tlie School on the Sea 312 The Golden Island 313 Among the Savages 314 The Specter Schoolboy 315 Headsman of Old London Bridge 316 Harold Forrester 317 Mat o' the Mist 318 Eveline Duke 319 Mark Bradley SM Driven to Sea 321 Routing the Redskins 322 Tom Fox . „ ^ j. *- 323 Adventures of a Phil. Detectiv* 324 Richard Savage 325 Mystery of a Mis spent Life 326 Double Six 327 Dominoes of Death 328 Gipsy Bess „, , 329 The Queen of the Highway 330 Rodolf, the Traitor 331 The Boy Cavaliers 332 Young Captain Kidd 33:3 The Secret of Wizard Lake 334 The Prairie Witch . 335 The Hunters of the Silver Trail 336 Traveling With Barnum 337 Tln-ee Dashing Hussars 338 Pat O'Corker 339 The Diamond Eye _ 340 Jack of the Naval Brigade 841 The Zulu's Daughter 342 The Haunted House of Deaa- man's Corner 343 Sir Guy's Secret 344 Fortunes of an Acrobat 345 For the Green Flag of Old Ire- land ?46 Kathleen O'Sliaughnessy 347 Tom, the Midshipman 348 Out with Captain Cook 349 Every Inch a Sailor 350 Ralph the Liglit Dragoon 351 The Brothers in Arms 352 Jack of Cheapside , ^ , _ 353 The Green Banner of Islam 354 The Colonel's Daughter 355 Walter's Secret Tr„«„»f 856 The Outlaws of Berkeley Forest 357 Rpd Spear the Outlaw 358 The House of a Hundred Terrors 359 Oswald the Unknown 360 Adventures of a ¥vee Lanca 361 The Treacherous Knight 362 Young Harkaway and His Boy Tinker 363 Tinker's Man, Bogey ^364 Young Harkaway in Spaln^ THE ARM CHAIR. 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