LIBRARY UNIVERSITY OF CALIFORNIA DAVIS f Digitized by the Internet Archive in 2006 with funding from IVIicrosoft Corporation http://www.archive.org/details/appledorecookbooOOparlrich The APPLEDORE COOK BOOK : CONTAINING ^ FOR Plain and Rich Cooking. By M. PARLOA. NEW EDITION. BOSTON: ANDREW F. GRAVES. 1880. LIBRARY UNIVERSITY OF CALIFORmX nAVTC Entered, according to Act of Congress, in the year 1873^ By M. PARLOA, :a Che Office of the Librarian of Congress, at Washington. COPYRIGHT, 1881. M. PARLOA. C. C MOR3B * SON, PRINTBRS, HAVBRHILL, MASS. PEEFACE In offering this little book to the public, I am aware that there are many good cook books in the market al^ead3^ But I trust that this will supply a want which has always been felt by young house- keepers. The great trou^ic with all the cook books which I have known (and I am constantly hearing the same complaint) is, that they are too expen- sive, and that they use weight instead of measure, and also that they take for granted that the young housekeeper knows many things which she really does not. This want I have endeavored to supply in tliis little volume. Having had years of experi- ence as a cook in private families and hotels, I know the wants of the masses, and feel competent to sup- ply them. I have arranged this book in two parts — one for plain, and one for rich cooking. In the First Part 8 4 PREFACE. will be found minute directions for cooking every- thing that is within the reach of an ordinary family. In Part Second will be found directions for richer cooking. There is not one receipt in the book which has not been proved to be good. There are very few which I have not used myself, and of the value of those 1 am fully assured, having seen nearly all of them tried. The rules for jellies, charlotte russe, and creams will be found to be worth twice the price of the book. Many of the visitors to the Rockingham House, Portsmouth, N. H., Pavilion Hotel, Wolf borough, N. H., McMillan House, North Conway, N. H., and the Appledore House, Isle of Shoals, will find many dishes with which they ex- pressed themselves pleased while the writer was pastry cook at those houses. PREFACE TO SECOND EDITION. Five years have passed since the first edition of The Appledore Cook Book was given to the pub- lic ; and, in that time, the author has been adding to her store of tried receipts, and now feels it a duty and a pleasure to give them to the public. The Appendix will be found to have been written oil the first plan of the book; that is, that there was to be nothing inserted which was not tried and practical. Mandarin, Fla., April 6, 1877. (6) CONTENTS PART FIRST. PISH. Fish Chowder, . Fish Chowder, Clam Chowder, . Clara Chowder, No. 2, Boiled Cod, Fried Cod, . . Broiled Cod, or Scrod, Baked Ccl, . Ton^mcs and Sounds, Salt Cod Fish, Broiled Salt, Fish, Salt Fish in Cream, Fish Balls, Another Mode, Another Mode, . Fish Hash, . Boiled Halibut, . Fried Halibut, Broiled Halibut, Smoked Halibut, Boiled Salmon, . Fried Sahnon, Broiled Salmon, Salmon Trout, Shad and Haddock, . Fresh Mackerel, Boiled, Broiled Mackerel, Fried Mackerel, . Baked Mackerel, To Broil and Fry Salt Ma* Salt Mackerel in Cream, To Boil Salt Mackerel, . Smelts, Brook Trout, . To Boil Lobster, PAGE . 17 1 18 18 10 19 . 20 20 . 21 21 90 23 9?> 23 . 24 24 . 24 > 25 . 25 25 26 26 . 26 26 26 26 . 26 27 . 27 27 kerel 97 h\ , 28; 28 . 28 29! PA6B Stewed Lobster, . 29 Curried Lobster, . 29 Eels, Fried, . . 29 ]?aked Eels, . 30 Remarks in regard to Fish, . 30 SOUP. Beef Soup, .... 31 Mutton Broth, 31 Mutton Broth, No. 2, 32 Dumpliniis for Soup, 32 Veal Soup, 33 Pea Soup, 33 MEATS. Boiled Corned Beef, <^ . 35 Boiled Salt Ton.-ruc, . . 36 Boiled Fresh Tong-uc,- 36 Boiled Flank of Beef, . 36 Boiled Ham, ^' . . 37 Boiled Leg of Mutton, . . 37 Boiled Shoulder of Mutton, ^. 38 Boiled Leg or Shoulder of Lamb, .... 38 Boiled Fowl and Pork 38 Boiled Veal, • . 39 Boiled Turkey, 39 Pvon^tBeef, . . 40 Roast Mutton, 41 Roast Lamb 42 Roast Veal, <" . . . 42 Roast Pork, ^ . . . 43 CONTENTS. PAGE Broiled Beefsteak, ... 43 Fi-ied Beefsteak, . . .44 Beefsteak Smothered in Onions, 44 Ttaliancd Beef, .... 45 Stewed Beef, .... 45 Fricassee of Beef, . . 46 Mutton Chops, ... 46 Mntton Pie with Tomatoes, . 46 Mutton Pie, Plain, . . 46 Mutton Fricassee, . . .47 Haricot of Mutton, . . 47 Minced Mutton, . . .47 Lamb Chops, .... 48 Broiled Veal, .... 48 Fricassee of Veal,>w . . 48 Veal Cutlets, .7 .• . . 49 V'eal on Toast^^ . . . 49 Veal Ci-oquettes, . . .49 Pork Steak, .... 50 Fried Salt Pork, ... 50 Broiled Salt Pork, ... 50 Salt Pork Fried in Batter, . 50 Fried Sausages, ... 51 Broiled Sausages, . . .51 Pigs' Feet, Soused, . . 51 Fried Pigs' Feet, ... 52 Pigs' Feet, Fried in Batter, . 52 Pigs' Head Cheese, . . .52 Fried Ham, .... 53 Broiled Ham, . . . .53 Ham and Eggs, y/< . . 53 Fried Liver, _->< . . .64 Broiled Liver, ... 54 Boiled Tripe, . . . .54 Broiled Tripe, . . .54 Fried Tripe, . . . .55 Soused Tripe, ... 55 Tripe Fried in Batter, . . 55 Calf's Head and Pluck, . 55 Hash made from Calf's Head and Pluck, . . , b^ Meat Hash 56 VEGETABLES Boiled Potatoes, ... 59 Mashed Potatoes, . . .59 Browned Potatoes, . . 60 Baked Potatoes, ... 60 Fried Potatoes, ... 60 Fried Boiled Potatoes, . . 61 Potatoes warmed with Pork, 61 Potatoes warmed in Gi'avy, . 62 Fricassee of Potatoes, ^ . 62 Boiled Sweet Potatoes Baked Sweet Potatoes, Boiled Onions, . Fried Onions, Boiled Squash, ,^0^ Baked Squash, . Beets, Pickled Beets, Shelled Beans, . Baked Beans, String Beans, . Stewed Beans, Green Peas, Green Corn, . Boiled Turnips, Boiled Parsnips, Fried Parsnips, . Boiled Carrots, Boiled Rice, Another Mode, Stewed Tomatoes, Sliced Tomatoes, Baked Toiuatoes, Asparagus, Spinage, . Cabbage, Cauliflower, Dandelions, . Beet Greens, Macaroni, Boiled, BREAD. Hop Ycait, Hop Yeast, No. 2, Potato Yeast, . Yeast Bread, Yeast Bread, No. 2 Milk Yeast Bread, Graham Bread, Third Bread, . Brown Broad, Brown Bread, No. 2, Brown Bread, No. 3, Raised Biscuit, . Raised r>iscuit. No. 2, White Mountain Rolls Parker House Rolls, Coffee Rolls, Bunns, . Soda Biscuit, Cream of Tariar Roils, Sour Milk Biscuit, Buttermilk Rolls. PAGB . 62 62 . 62 63 . 63 63 . 64 6t . 64 64 . 65 66 66 67 67 67 68 68 6S 69 60 69 70 70 70 71 73 73 75 76 77 77 78 78 79 80 80 80 81 81 m 82 S2 CONTENTS. PAGE Graham Rolls, . . ". .82 Graham Rolls, No. 2, . 83 Corn Rolls, . . . .83 Corn Cake, .... 83 Corn Cake, No. 2, . . . 83 Corn Cake, No. 3, . . . 84 Corn Cake, No. 4, . . .84 Rvc Drop Cakes, . . . .84 Flour Drop Cakes, . . .85 Flour Drop Cakes, No. 2, . 85 Graliam Drop Cakes, . . 85 Muffins, 85 Muffins, No. 2, . . . . 86 Griddle Cakes, ... 86 Rice Cakes, . . . .86 Indian Cakes, ... 86 Corn Dodgers, . . . .87 Bread Cakes, .... 87 Buckwheat Cakes, . . .87 Fried Mush 88 Brown Bread Brewis, . . 88 PLAIN CAKE. Tea Cake, .... 89 Berry Cake, . . . .89 Plain Cup Cake, ... 89 Richer Cup Cake, . . .90 Railroad Cake, ... 90 Cream Cake, . . . .90 Feather Cake, ... 91 Sponge Cake, . . . .91 Sponge Cake, No. 2, . . 91 Allic'sCake, . . . .92 Raisin Cake, .... 92 Apifle Cake, . . . .92 Rich Molasses Gingerbread, . 93 Soft Molasses Gingerbread, No. 2, . . . . 93 Soft Molasses Gingerbread, No. 3, 93 Hai'd Molasses Gingerbread, 94 Hard Sugar Gingerbread, . . 94 Ginger Snaps, ... 94 Molasses Cookies, . . .95 Vinegar Cookies, . . 95 Sugar Cookies, . . . .95 Jumbles, • > • • ^ Plain Doughnuts,-^*^ . . 96 Raised Doughnuts, . . 97 I PUDDINGS. Boiled Rice, I Boiled Rice, No. 2, Baked Rice, Baked Rice, No. 2, Minute Pudding, Corn Starch Pudding, . Quaking Pudding, Bride's Pudding, . Bread Pudding, Whortleberry Pudding, Plain Whortleberry P'udding Boiled Apple Pudding, . Boiled Batter Pudding, Baked Apple Pudding, . Pan Dowdy, Apple DoAvdy, Apple Charlotte, Apple and Sago Pudding, Tapioca and Apple Pudding, Boiled Tapioca Pudding, Baked Tapioca Pudding, . Custard Pudding, . Baked Indian Pudding, . Cottage Pudding, . Sponge Pudding, Italian Fritters, PIES Plain Pie Crust, Cream Paste, Sliced Apple Pies, . Stewed Apple Pies, Dried Apple Pies, . Beriy Pies, Rhubarb Pies, Squash Pies, Cranberry Pies, Gooseberry Pies, Pumpkin Pies, Custard Pies, Mince Pies, . Mock Mince Pies, Lemon Pies, . Cream Pies, Filling for Cream Pies, Washington Pies, Remarks, lAfiK . dS 98 . 98 99 . 93 100 . 100 101 . 101 101 . 102 102 . 103 104 104 104 105 105 . 106 106 . 106 107 . 107 107 , 108 108 109 109 no 110 no 111 111 111 112 112 112 112 113 113 114 114 114 115 115 10 CONTENTS. PART SECOND. SOUPS. Soup Stock, Brown Soup, . Brown Soup, No. 2, Brotvn Soup, No. 3, Vegetable Soup, Julienne Soup, Barley Soup, Sago Soup, . Macaroni Soup, . Vernaicilli Soup, Ox-tail Soup, Tomato Soup, Giblet Soup, Turkey Soup, Chicken Soup, . WhitfcSoup, . Beef fioup. Mock Turtle Soup, Oyste* Soup, FISH. Baked Cod or Salmon, . Scallo) ed Fish, . POULTKY. To clcj Q Poultiy, Boast I'urkey, . Roast (.-liicken, Roast (loose, Roast 1 )uck, . Roast Tartridges, Roast ( house, Roast 1 'igeons, . Small t u-ds, . PAGE . 117 118 . 119 119 . 119 120 . 120 I 120 i . 120 i 120 1 . 121 ; 121 . 121 121 . 122 122 . 122 123 . 124 125 125 126 126 127 128 128 128 129 129 129 VENISON. Roast \«nison, .... 130 ENTREMETS. Stewed Beef, with Mush- roo-ns, 131 Fillet of Beef, with :Mush- roo. as, 131 Aiamod r Beef, . . .181 BoulliBeef, Boulli Tongue, Stewed Partridges, . Brown Fricassee of Cliicken, White Fricassee of Chicken, Chicken Curry, . Chicken Pie, . Salad Dressing, Broiled Chicken, Chicken Salad, . Lobster Salad, Chicken Patties, Deviled Turkey Potted Pigeon, Pigeon Pie, . Quail Pie, . Snipe Pie, Oyster Pie, Oyster Patties, Oyster Roast, Scalloped Oysters, Fried Oysters, Broiled Oysters, Veal Croquettes, Rice Croquettes, Macaroni in Cream Queen Fritters, Plain Fritters, . Apple Fritters, Pancakes, . PUDDINGS. Wedding Pudding, . Plum Pudding, Christmas Pudding, . Bread and Butt 133 . 135 136 . 136 136 . 137 137 . 137 137 . 137 138 . 1.38 1.38 . 138 139 . 139 139 . 140 140 . 140 141 141 142 142 142 143 143 144 144 144 145 145 146 146 146 146 147 CONTENTS. 11 Rice Meringue, Pavilion Pudding', Frozen Pudding', . Fruit Pudding, . Almond Pudding, . Sunderland Pudding, Pineapple Pudding, Omelet Souffle, . PIES. Puflf Paste, . Green Apple Pies, Dried x\pple Pies, . Peach Pies, Plum Pies, . Mince Pies, Lemon Pies, . Lemon Pies, No. 2, . Marlborough Pics, PAGE . 147 147 . 148 148 . 148 149 . 149 149 . 150 151 . 152 152 . 152 153 . 153 153 . 154 154 PUDDING- SAUCES. Rich Wine Sauce, . . .155 Plain Wine Sauce, . , 155 Lemon Sauce, : . . . 155 Vinegar Sauce, . . . 156 DISHES FOR THE SICK. Beef Tea, . . 157 Chicken Broth, . 157 Oatmeal Gruel, . . 157 Indian Meal Gruel, . 158 Phira Porridge, . . 158 Govn Tea, . 158 (Jream Toast, . 158 Wine Whey, . . 159 Vinegar Wliey, . Sour Milk Wiiey, . . 159 . 159 A gootl Drink for the Luu gs, . 159. Another Drink, ' . 159 Another Drmk, . . 160 Lemonade, . . • . . 160 Anollicr Beef Tea, . . 160 Sack Posset, . . 160 DESERTS. Charlotte Russe, . 161 Holland Cream, . 162 Lemon Creams. , 163 Velvet Cream, . . . . Italian Cream, Chocolate Cream, Blanc- mange made with Gela- tine, . . . . . Mos>^ Blanc-mange, Blanc-mange in Wine Sauce, Wine Jelly, . Lemon Je'llv, Soft Custard, . Almond Custard, Snowball Custard, Chocolate Custard, Cotiee Custard, Steamed Custards, Baked Custards, Floating Island, Apple Snow, . Tipsy Parson, . A[)ple Float, . Triilo, Wine Whips, . Fruit Whips, Mock Sherbet, Cream Cakes, . Sponge Drops,. Kisses, . , . Cocoanut Dro;is, Cheese .Csdifi^i^k Tarts, . \' . Directions for Freezing, . Ice Cream matle with Cream CoflFee Ice Cream, Lemon lee Cream, Chocolate Ice Cream, Lemon Sherbet, Roman Punch, . CAKE. 163 163 163 164 164 165 165 165 166 166 166 167 167 167 167 168 168 168 168 169 169 169 169 169 170 170 171 171 171 172 173 173 173 174 174 174 Remarks, . 175 One, Two, Three, Four Cal> .e, . 175 Rich Cup Cake, . 176 Concord Cake, . . 17'i Lemon Cake, . . 176 Hanison Cake, . . 176 Bangor Cake, . 177 Bartlett Cake, . »177 Down East Cake, . . 177 yew York Cup Cake, . 177 Champagne Cakes, . 178 Queen Cake, . 178 Loaf Cake, . . 178 Raisin Cake . 178 12 rMvf r^A TtttUerCake, . . . 171 T«Hnl»FidkiBi^S«. 2, . 1» MaMeCake, . . . ,m KecafiBL . 1« CowmomtiamCtife, . Y9 Xbam^CbiHf^ 1» CommFnatCbibe, ,13 DdkateOdce, JceCreaaCake, . IW . vm BMJfCBA, Orilea, . . - . tm DkanBfllIrr, . 196 Fourih^infyCmke, GmscrTommdCake, . .rm Es?6«n^ 19S . ua ^^fiMce. 196 PcoadCake, . .181 CikTrSwr, 196 PoiaidCbke,Ko.-2 m BS 197 WeddiogCd^. GoM^Se, . . . - IM 197 197 GoldeaCUu^Ko.2,. . SflverCake, . HSi^ 197 197 Sflrer Cake, Xo. t. SfwogeCake, .182 . 18i ^?s . 19« .198 Sponge OicXo. 2,. . . us 19? Berwick SpoigeCBke,. CocouiutOike,. . . 1S3 DnedAppfeS««, 19S OrangeCyEe,. - - . 1^ DBIHKB. FflHn^ for Oi«MC Cake, . ChocobteCake, . 1^ . 184 Tea, .... 300 Chocolate Icing, . l!4 Cafee, ... 200 WluteMootamCake, . . 1S5 Sbdfe. .... 300 Aj^dOrice, . . . . 185 ChoeolaMw .... 9S1 VaafflaJmBHes, . 2111 PRESEBVBS SGG&. Preserved Peaches, . . 1ST Boiled E«rs, . . . . 302 Preserred Pears, . . 1S< Fried EriT-^ .... 302 Crab Apple Preserrcs, . ISS , Dn:«»ed V _ 202 PKrserredPimawie, • Pi^serredCteo^Mdom . . 1S9 . IS? Poaehec z _ _ ScrahbJea t..:^^ 302 305 Preserred Apples,. . iSiJ Omek >:=s - . 303 Preserved FluM, . . 1S9 Preserved Oicrries, l» MISCKT,I.AlfBCHia Preserved Quinoes, . Raspberry Jam, . idO . 19» B«tendT«as^. 304 Barberries Preserred wi^ MilkT4ka^ . 304 Pears, . . 190 TV.ncliTwet . 204 Barberries Preserved ia Mo- - c^ . 305 lasses . 19 - .», . 305 Grape Marmalade, . . 1* - v^iCja»,. 383 Catrant Jellv, . li^- - xOS, . 366 Cnnanr Shrub, . , U>: - TvSbvvtOte, 306 A^ ... . U>^ ^^v.iru OsOmSs •Al^ To v.~. jL>.aiC^, 1^>: Tap>»-»ca t>Mir^ '>17 . li^^ colder Oak*, 207 Veallx»ai; . 207 PICKLES. ; l.ettM PiOi, .306 PicUMOacuftbeis, . m Ba&d Pwkiikil Cribi^. * < 3BB ToMtoPidcka, 194 lFr«tii»F ^m OtJSTESTB, tz %•.% ruex. ATFexvnL MEDlXJlMAIs, tiM (Mr. L. Seatt>, OiireircGifce, . 2u Wffir«gci*gv ^fU BfaKkCifav mscsijiAjrBons. To Fidde OriteB, . Meai. T<» Make, It>Ma^GMiSM|p^ fin to boil, put a handful of hops into another kettle with three quarts of coZ^ water, cover and boil (watch it that it may not boil over). When the potatoes are boiled, drain and mash fine ; then strain the hops through a fine sieve on the potatoes (be sure that the hops are boiling when they are strained on the potatoes), and stir well ; then add one half a cup of sugar, one fourth of salt, and one pint of flour ; mix this well and strain through a cullender ; let it stand until it is milk-warm, then stir in one cup of good yeast, and set it to rise where it will be warm. It will rise in five hours if the yeast is good. You can tell when it is risen by the white foam, which will rise to the top When risen, put it in a stone jug, and stop tight It is a good plan to tie the cork down, as it sometimes flies out. Set in the ice chest or on the cellar bottom. Make one third this quantity in summer if your family be small. Hop Yeast, No. 2. In the spring and the first of the summer, when potatoes are poor, it is better to make yeast without 74 THE APPLEDORE COOK BOOK. *hem. Boil one fourth of a cup of hops in one quart of water, and strain it upon a half a pint of flour ; stir this well, and add two spoonfuls of sugar and one of salt, then strain through a cullender, and let it become milk-warm, when add one cup of good yeast. You need just as much yeast for one third the quantity made without potatoes, as you would for the whole made with potatoes. Rise and bottle the same as the preceding. '^^cato Yeast. Pare and boil six good-sized potatoes ; when done, mash, and pour on them three pints of boiling water; run this tlirough the cullender, and then stir in one spoonful of sugar and one of salt. When milk-warm, stir in half a cup of yeast. In summer time this will rise in three or four hours. It will not keep as long as hop yeast. Yeast Bread. Take four good-sized potatoes, peel, boil, and mash, and pour on to them one quart of boiling water ; strain the whole through a sieve ; let this get blood-warm, and then stir into it one cup of yeast, one spoonful of white sugar, one spoonful of salt, and three quarts and a pin* of flour. Beat well with a spoon and set in a warm plac« to rise. (In the summer it will rise in four hours, in winter it will take five.) When well risen, take a pint of flour and put part of it on the kneading-board ; then turn \he dough upon the board, and put one spoonful of lard BREAD. 76 on it ; then knead twenty minutes, using the pint of flour ; now put the dough in the pan again, and let it rise one hour, and then form into loaves. (Do not have over a pint bowl full of dough in a loaf.) Let the loaves rise forty minutes, and bake forty-five minutes. Bread made in this way cannot be excelled ; the only objection to it is that you have to bake in the afternoon; but when good bread is wanted, a little extra work should not prevent it being made. Yeast Bread, Ko. 2. Make a hole in the middle of four quarts of flour, into which turn one spoonful of sugar, one of salt, and one cup of yeast ; then mix with one pint of cold milk, which has been warmed by the addition of one pint of boiling water, and add one spoonful of lard ; knead well, and let it rise over night. In winter, let it begin to rise near the fire the first of the evening, unless your kitchen is very warm But in summer do not mix until nine, un- less you intend baking before breakfast. In the morning knead again, and make into loaves ; let them rise one hour, and bake fifty minutes. If you have not plenty of milk, mix with water, and use one spoonful more of lard. There is a great deal in knowing how to knead ; strengtk is not all, as many suppose. When you put the bread on the board, mix it lightly, and when you begin tv knead it, do not press down, but let all your motions be as elastic as possible ; knead with tlw) palm of the hand until the dough is a flat cake, then fol^ and keep doing 76 THE APPLEDORE COOK BOOK. this until the dough is emooth and elastic ; twenty min- utes is the time 1 have given, but many persouo can knead the bread in less time, while others will require longer. But practice will teach each one. Milk Yeast Bread. Put into a two-quarts-and-a-pint pail one pint of new milk, and one pint of boiling water ; mix with this one tablespoonful of white sugar, one of salt, and three pints of flour. Beat this well together, and cover tight (nave a spoon that is so short that you can put the cover on the pail while it is in it, and yet it must be long enough to come nearly to the top.) Set this pail into another pail, or kettle, with water enough to come nearly to the to,- ^f it. To get this water the right temperature, take one hah cold and one half boiling water ; set it where it will keep about the same temperature until risen ; watch carefully, and beat the batter as often as once in every half hour until the last hour, when it must not be disturbed. This will rise in about five hours ; when it is risen the pail wi.l be lull. Do not let it stand one minute after that, as it spoils very quickly. Have in a pan two quarts of flour, make a hole in the middle of it. Dissolve a teaspoon- ful of saleratus in a little hot water, and when the batter is risen turn it into the middlft of the flour, and tum the saleratus in with it ; then knead well, and make into loaves. Set them where they will be warm, and let them rise forty-five minutes. Bake in a quick oven. It will take nearly a pint of flour to knead the dough on the board. BREAD. 77 Be as particular to raeisure. your flour as you are to measure fbe milk and water. This bread is not so health- ful as hu;. vcast bread, and is more difiScult to make ; but it makes the nicest dry toast and delicious sandwiches. Graham Bread. Take two quarts of Graham (never sift it) and one of flour, half a cup of yeast, one scant spoonful of salt, half a cup of brown sugar, and warm water enough to make a stiif batter, and let it rise. If you rise it over night, be sure to set it in a cool place, as it sours much quicker than fine flour. It will rise in a warm place in four hours. When risen, mix with it a teaspoonful of saleratus dissolved in warm water, and flour enough to shape it into loaves ; put it in the pans, and let it rise thirty- five minutes, and bake .slowly an hour and a quarter. Make the loaves very small. Use molasses instead of sugar if the bread is eaten for constipation. Third Bread. Take one quart of flour, one of Indian meal, one of rye, one cup of yeast, one spoonful of salt, half a cup of brown sugar, and nearly a quart of warm water ; mix well together, and let it rise over night In the morning use flour enough to shape it into loaves, and let it rise in the baking-pans forty-five minutes. Bake one hour and a quarter. Brown Bread. Take one heaping pint bowlful of rye meal, two of Indian, one cup of yeast, one of molasses, one spoonful 78 THE APPLEDORE COOK BOOK. of salt, one teaspoonful saleratus. Mix with warm water, as thick as hasty-pudding. Lard the dish in which it is to be baked, aud then turn in the mixture ; let it rise two hours, and bake in a slow oven four hours. Brown Bread, No. 2. Very nice. Three cups of Indian meal, three of rye, one half of molasses, one spoonful of salt, one teaspoon- ful of saleratus ; wet with one quart and a fourth of railk. Steam five or six hours. This will make enough to fill a two quart pan. Brown Bread, No. 3. Nice. One pint of sour milk, half a cup of molasses, one teaspoonful saleratus, one tablespoonful salt, half In- dian and half rye meal enough to make a stiff batter ; lard the baking-tin well, and turn in the mixture. Steam five hours. I will say here that you cannot steam brown bread too much ; but do not steam it less than five hours, Eaised Biscuit. If the biscuit are for breakfast, take part of the dough of yeast bread No. 2, and mould with the hands very small cakes, place them in a shallow pan, and rise one hour. Bake in a quick oven thirty minutes. Never cut raised biscuit with a cutter ; they arc enough nicer for being moulded by the hand to pay for the extra labor. When the biscuit are for tea, take part of the dough of BREAD. Ty No. 1, and proceed as directed for breakfast biscuit. When the supper hour is six, do not set your broad until ten, if in summer, but if in winter, lialf past ciglit Hogin to make the biscuit two hours before euppor-timo ; hj this means you will have plenty of time to rise tln^m Shape the loaves at the same time, and they can be baked while you are getting supper. Raised Biscuit, No. 2. Take three quarts of flour and one cup of butter, one of yeast, one spoonful of salt, one of sugar. Melt the butter and mix with a scant quart of warm milk ; wet the flour with this, and set in a warm place to rise. When it cracks open it is risen enough. When it is risen, work into it two teaspoonfuls of saleratus which have been dissolved in half a cup of hot water. You must work it very thoroughly, or the saleratus will not be mixed with every part. Now^put the dough into large tin pans or pails (do not have the vessels more than half full, as the dough will rise again), and set them on the ice. This dough will not be fit to use under twelve hours, as it must be chilled through. W^hen you wish to make biscuit, take part of this dough and lay on the paste board, and roll about an inch thick ; cut in small cakes, and bake fifteen minutes in a quick oven. Handle the dough as little as possible, and keep very cold until ytyU put it in the oven This is a very nice way to make biscuit where the family have hot bread twice a day, as it will keep five days ; but tber*^ must b* a good ice-chest, and plenty of ice to have it work well. 80 THE APPLEDORE COOK BOOK. White' Mountain Rolls. For breakfast. Sixteen cups of flour, one half a cup of white Bugar, one cup of butter, one of yeast, the whites of four eggs beaten to a stiflf froth, and four cups of boiled milk. Melt the butter, have the milk blood- warm, and mix the bread; set in a warm place, and rise over night; in the morning shape into long rolls rise one hour, and bake half an hour. Parker House Eolls. Take two quarts of flour, and rub into it a table- spoonful of lard and a little salt ; put in a deep bread, pan, and make a hole in the flour, into which pour one pint of cold boiled milk and half a cup of yeast Cover the pan, and let it stand all night ; in the morning stir it up and knead well, and set in a warm place to rise ; let it rise to a light opungo (it will rise in an hour a half), then roll it out on the board about half an inch thick ; cut with an oval cutter, and fold about two thirds of it ; lay them on tin sheets ; let them rise an hour, and then bake in a quick oven fifteen minutes. If you have breakfast at seven, you must bo up at four to have them ready. Coffee Rolls. Take twelve cups of flour, one of white sugar, one half of butter or lard, one of yeast, one grated nutmeg, and three eggs. Mix with three large cups of warm milk, and let it rise over night; if well risen in the BREAD. 81 morning, knead and set in a cool place uutil three o'clock in the afternoon, then shape into long rolls, as you do White Mountain rolls, and let them rise one hour and a half Bake half an hour in a moderate oven When done, glaze them with a little milk in whicli a little brown sugar has been dissolved, and set them back in the oven for two minutes. These are for tea Thev are nice, sliced thin, when cold. Bunns. Bunns are made the same as coffee rolls, with the addition of two cups of English currants. They are shaped like biscuit, only a little smaller. Soda Biscuit. Take one quart of flour, before it is sifted, and put into the sieve, and with it one teaspoonful of saleratus, two of cream of tartar, one of salt, and one tablespoon- ful of white sugar. Mix all these thoroughly with the flour ; then run through the sieve, and then rub in one spoonful of lard or butter. Wet with a little over half a pint of milk. Roll on the board about an inch thick ; cut with a biscuit cutter, and bake in a quick oven fifteen minutes. If you have not milk, use a littlo more butter, and wet with water. Handle as little and make as rapidly as possible. Cream of Tartar EoUs. Take one pint of flour, before it is sifted, put into the sieve with one f^aspoonful of cream of tartar, one half ol 82 THE APPLEDORE COOK BOOK. BaleratuB, one half of salt, one of eugar, and mix tliem together, then run them through the sieve ; wet with half a pint of milk. Heat and grease the French roll pan, and put a large spoonful into every compartment ; set into a hot oven, and bake fifteen minutes. This quantity will make just one roll pan full. Sour Milk Biscuit. Rub half a spoonful of butter or lard into one quart of flour, and wet it with one quart of sour milk, into which you have previously stirred one teaspoonful of saleratus, which had been dissolved in a little hot water. Use as much more flour as you find necessary to make the dough stiff enough to roll out. Roll on the board about an inch thick and cut with a biscuit cutter. Bake in a quick oven. If you use lard for shortening, add one teaspoonful of salt. Buttermilk Rolls. Take two coffee cups of buttermilk, and stir into it one teaspoonful of saleratus dissolved in a little hot water, and stir into this about five cups of flour ; beat this up lightly, and bake in French roll pans, the same as cream of tartar rolls. These are very nice. This will make two roll pans full. Graham Rolls. Take twc coffee cups of sour milk, and stir into it one teaspoonful of saleratus, one of salt, half a cup of sugar, BREAD. 88 two eggs, one cup of flour, and Graham eiiougb to make a stiff batter. Bake the same as cream of tartar rolls, allowing ten minutes longer. Graham Eolls, No. 2. Take one cup of ice water, half a teaspoonful of salt, and Graham enough to make a thick batter ; beat this lightly, a \ \ bake in French roll pans in a quick oven. This makes one pan full. Corn Eolls. Corn rolls are made the same as Graham, using In- dian meal instead of Graham. Corn Oake. Three teacups of Indian meal, one teaspoonful of salt, one tablespoonful of sugar, one of butter ; wet this with boiling water, and then beat in one egfr ; spread half an inch deep on buttered tin sheets, and bake brown in a quick oven. This is delicious. Corn Oake, No. 2. Three teacupfuls of Indian meal, one of flour, one teaspoonful of salt, one tablespoonful of sugar, and one of yeast. Mix this with cold water enough to make a thin batter, let it rise over night, and in the morning add one teaspoonful of saleratus and one tablespoonful of melted butter. Bake in round tin plates in a quick oven. 84 THE APPLEDORE COOK BOOK. Corn Oake, No. 3. Cue pint of new milk, one pint of Indian meal, one pint of flour, half a cup of sugar, three eggs, one tea- spoonful of saleratus, two of cream of tartar, salt. Meas- ttro ihe meal and flour after they have been sifted, and put into the sieve with the saleratus, cream of tartar, iugar, and salt. Mix well together and sift. Break the ggs into the pan in which you intend mixing the corn :ake, and beat light; then turn in the milk and stir in fche meal. Bake in tin plates in a quick oven. Corn Oake, No. 4. One pint of Indian meal, one handful of flour, half a cup of rite (measured before it is boiled) boiled soft, one quart of new milk, and a spoonful of salt. Boil the rice as directed for a vegetable, and drain dry (it may be boiled the night previous if you choose), and turn it into the milk ; set the milk on in hot water, and let it boil, and when boiling, pour it on the meal and flour. Beat the eggs well and stir into the mixture. Turn it ftn inch deep into buttered pans, and bake thir- ty-five min4i08. This can be made with or without the rice.. Eye Drop Oakes. Three well-i>.iai3n eggs, one pint of new milk, one cup of flour, one tt>ki;>ooL'fti) of salt, one tablespoon ful of sugar, and rye enuugVi ic ymfi^ a stiff batter ; half BREAD. 85 fill earthen cups, put them in an old pan (the one yo'i use for baking potatoes), set in the oven, and bake one hour. flour Drop Oakes. Flour drop cakes are made the same as rye, jnly do not hare the batter so thick. Flour Drop Oakes, No, 2. One pint of new milk, four eggs, two tablespoonfuh of sugar, half a cup of butter, and four and a half of flour. Beat the oggs to a froth, melt the butter and turn upon the eggs with the milk and sugar ; then stir in the flour, and bake in earthen cups one hour. Graham Drop Oakes. Graham drop cakes are made the same as rye, with the addition of half a cup of sugar. Muffins. One quart of milk, one cup of yeast, nine cups of flour, butter the size of a walnut, and four eggs. Make a batter with the milk, butter, yeast, and flour; beat the eggs and stir in ; set in a warm place, and let it rise four hours, and then bake in buttered muffin rings, or frv ou the griddle in rings. 86 THE APPLEDORE COOK BOOK. Muffins, No. 2. One pint of milk, one cup of sugar, five cups of floui, one tCHspoonful of saleratus, two of cream of tartar, two eggs, r nd butter the size of an egg. Boat the butter and sugar together, and then add the eggs well beaten ; with Ifeis mix the milk, and then beat in the flour in which the saleratus and cream of tartar have been mixed. Bake in buttered muffin rings in a quick oven. G-riddle Cakes. Sour Milh or Buttermilk Cakes. Two coffee cups of sour milk or buttermilk, one tea- spoonful of saleratus dissolved in a little hot water, and flour enough to pour. Grease the griddle with a piece of fat salt pork, and fry the cakes a light brown. Bice Cakes. Make with sour milk, as directed above, and add two well-beaten eggs, one cup of boiled rice, and one tea- spoonful of salt. They require a longer time to fry than the plain do, but are very nice. Indian Cakes. Make as the first, using half flour and half Indian meal, and one teaspoonful of salt. These require a longer time to fry than when made with all flour. BREAD. 87 Corn Dodgers. Take three teacups of Indian meal, one teaspoon ful of salt, one tablespoonful of sugar, and pour on boiling water enough to wet it ; then make into small flat cakes about an inch thick, and fry in boiling fat until brown. They will fry in fifteen or twenty minutes. To be eaten very hot. Bread Cakes. Take stale* bread and soak it in milk; when soft, run it through a cullender. To one quart of this add one teaspoonful of saleratus, two eggs, one cup of flour, one teaspoonful of salt, two tablespoonfuls of sugar, and half a nutmeg. These also take some time to cook. The eggs may be omitted if you choose, but you must \hen use half a cup more of flour. Buckwheat Cakes. One pint of warm water, half a cup of yeast, one tea- spoonful of salt, half a cup of Indian meal, two table- spoonfuls of molasses, and buckwheat enough to make a thin batter ; let this rise over night ; in the morning sift in one teaspoonful of saleratus, and fry. If you have them every morning, save a little of the batter to rise them with, instead of using fresh yeast every time. The Indian meal may be omitted if you prefer them without ; in this case use a little more buckwheat. They may be made with sour milk, as the flour are S8 THE APPLEDORE COOK BOOK. made, hv substituting buckwheat for flour ; but they are not 60 good as when raised. Buckwheat is so fine that care must be taken to stir and beat well from the bot- tom, or there will be lumps of dry buckwheat there. Fried Mush. Into one quart of boiling water stir one tablespoonful of salt, and one cup of flour mixed with one quart of Indian meal (it may -take a little more than a quart of meal to make it stiff enough); beat it well, or it will bn lumpy. Boil gently two hours, and then turn into dishes which have been dipped in cold water, and set away to cool. Pans in which you bake loaves of bread are the best to cool it in, as it then makes handsome slices In the morning cut into slices an inch thick, and fry brown in pork fat. Serve slices of fried pork with it You caa cook enough at one time for several breakfasts. If you do not wish to fry the mush, do not use the flour, and do not make quite so stiff. Brown Bread Brewis, If you bake brown bread there will be a great deal of hard crust. Take this crust and put in a basin with a little salt, and cold water enough to cover it; cover tight, and set on the fire to boil ; boil fifteen or twenty minutes, and serve in a deep dish. It must be dry and soft This is very nice eaten with cold corned beef or cold tongue ; it can also be eaten with milk or sirup. PLAIN CAKE. Tea Oake. One spoonful of butter, one cup of sugar, one o» milk, one teaspoouful of saleratus, two of cream of tar- tar, and one pint of flour. Beat the sugar and butter together, and then the two eggs ; next stir the milk with them, and then stir in the flour in which the sal- eratus and cream of tartar have been thoroughly mixed. Turn it, about an inch deep, into shallow pans, and bake in a quick oven. To be eaten warm. Berry Oake. Make the same as tea cake, only measure the pint of flour before it is sifted, and stir in one pint of blue berries Plain Oup Oake. Half a cup of butter, one of sugar, three of flour, one of milk, three eggs, one teaspoonful of saleratus, two of cream of tartar, and lemon or nutmeg to taste. Beat the butter light, then add the sugar gradually, beating all the time until it is a cream, and then add the eggs, which have been beaten light, and the milk ; mix all 89 90 THE APPLEDORE COOK BOOK. these well together, and then stir in the flour, in which the saleratus and cream of tartar have been mixed. Flavor and bake either in loaves or sliects ; when done, the place on top where it has cracked open will look well done. If baked in loaves, it will take forty min- utes ; in sheets, twenty. This quantity will make two small loaves. Eicher Oup Oake. One cup of butter, two of sugar, one of milk, four of. flour, one tcaspoonful of cream of tartar, half of saU eratus, four eggs, and a nutmeg. Put together as di- rected for plain cup cake. This will make two large loaves. Bake in a moderate oven fifty minutes, or more. Eailroad Oake. One cup of sugar, one half of milk, one and a half of flour, two tablcspoonfuls of butter, two eggs, one teaspoonful of cream of tartar, aud one half of saleratus. Flavor with lemon, and bake in thin sheets Put to- gether as directed for plain cup cake. Cream Oake. Very nice. Beat to a froth one cup of sugar and three eggs, and on this pour one cup of sweet cream ; then stir in one and a half cups of flour in which one teaspoonful of saleratus and two of cream of tartar are PLAIN CAKE. 91 thoroughly mixed. Flavor with lemon, and pour intc shallow pans Bake, in a rather quick oven, thirty minutns Feather Oake. One cup of sugar, one of milk, two scant cups ol flour, one egg, one tablespoonful of butter, half a tea spoonful of saleratus, one of cream of tartar, and flavor to taste. Soften (but do not melt) the butter, and beat it with the sugar and egg ; then add the milk, and then the flour mixed with the saleratus and cream of tartar. Bake in shallow pans in a quick oven. Sponge Oake. Three eggs, one and a half cups of sugar, two of flour, one half of cold water, one teaspoonful of cream of tartar, one half of saleratus. Beat the sugar and eggs together, and add the water when they are light, then the flour, in which mix the saleratus and cream of tar- tar. Flavor with lemon, and bake in a quick oven. Sponge Oake, No. 2. One cup of sugar, three eggs, one cup of flour, one teaspoonful of cream of tartar, and half of saleratus. Beat sugar and ogg^ together, and then beat in the flour in which the saleratus is mixed. Flavor with lemon, and bake in sheets in a quick oven, 92 THE APPLEDORB COOK BOOK. Allie's Onke. Oue cup of molasses, one of sugar, one of sour milk, throe of flour, one half of butter, one pound of raisins, one teaspoonful of saleratus, two of cinnamon, and one of cloves. Beat sugar and butter together, then add molasses and spice, then the sour milk in which the sal- eratus is dissolved, and then the flour, and last the rai- sins. Bake in loaves in a moderate oven. If the raisins are not stoned, chop them. It is much better, however, to stone them. Baisin Cake. One cup of molasses, one of butter, one of milk, three of flour, two of chopped raisins, and one teaspoonful of saleratus. Spice to your taste. Soften the butter and beat it and the molasses together; then add milk, and then the flour in which the saleratus is mixed, and lastly the raisins. Bake in loaves in a moderate oven. Apple Oake. Wash clean two cups of sliced dried apple, and soak over night ; in the morning chop one half of them, and stew them all slowly in two cups of mohsses, until llicy arc dark. One cup of butter, two of sugar, two iif chopped raisins, two thirds of sour milk, four eggs, two tcuspoonfuls of saleratus, five cups of flour and all kinds tf spice. Put together as directed for raisin cake, and stir in the apple and raisins last. Bake in loaves, '«! a moderate oven, from two hours and a half to three. PLAIN CAKE. 98 Eicli Molasses Gingerbread. Two cups of molasses, two of milk, one of melted butter, two and a lialf teaspuonfuls of saleratus, three eggs, one tablespoonful of gniger, and one iiutnieg, one cup of sugar, and eight cups of flour. Beat molasses, butter, sugar, and eggs together ; then dissolve the sal- eratus in the milk, and add it with flour, ginger, and nutmeg ; beat up well, and pour about two inches deep into pans, and bake half an hour. This will keep well, but being nearly as expensive as cup cake, I would rather make it plainer and oftener. Soft Molasses Q-ingerbread, No. 2. One cup of molasses, one teaspoonful of saleratus, one of ginger, one tablespoonful of butter or lard, a pinch of salt, if you use lard. Stir this together, and then pour on one half a cup of boiling water, one pint of flour. Bake about one inch deep in a sheet. This ia very nice if pains are taken to h^ve the watp' ^oiling, and to beat it well when the flour is added. Soft Molasses Gingerbread, No. 3. One cup of molasses, one of sugar, one of sour milk, one tablespoonful of ginger, half of .^^aleratus, one egg, and flour enough to make a thick batter. Bake aboul one inch deep in a tin sheet 94 TJIE APPLEDORE COOK BOOK. Hard Molasses Gingerbread. Odo pint of molasses, half a cup of lard or butter, I lalf a tablespoojiful of salt when you use lard), one itiblespoonful of ginger, one of saleratus ; beat all this together, and when well mixed add half a pint of cold water, and flour enough to roll. Roll this very thin and cut in strips about three inches wide and six long, with a jagging-i on, and bake in a quick oven until brown. When you take them from the oven, lay them on a sieve to cool, and when cold, put them in a tin box that can be covered tight ; keep this in a dry closet, and they will keep nice and crispy for a month. Hard Sugar Gingerbread. One cup of butter, two of sugar, one of sour milk, two eggs, one tablespoonful of ginger, one teaspoonful of saleratus, and flour enough to roll. Beat the sugar and butter to a cream, then beat in the eggs, ; add the ginger and sour milk in which the saleratus is dissolved, and then the flour Roll about half an inch thick ; cut, bake, and keep the same as directed for hard molasses gingerbread. Ginger Snaps. One cup of molasses, one of butter, one of sugar, one tablespoonful of ginger, and two eggs. Put the molas- ses and butter in a tin pan, and set one the fire ; when it boils up, take off, and add the sugar and ginger. PLAIN CAKE. 95 When they are well mixed, add the eggs, which have been well beaten, and then flour enough to roll. Put a ismall piece at a time on the board, and roll as thin as the blade of a knife ; cut into round cakes, and bake in a quick oven until they are a dark brown. Cool, and keep in a tin box, the same as hard gingerbread. Molasses Cookies. One cup of molasses, one of brown sugar, one of lard, one half of boiling water, one spoonful of ginger, one of saleratus, one of salt, and flour enough to roll. Beat sugar, lard, molasses, saleratus, and ginger to- gether ; then pour on the boiling water, and mix in the flour. Roll about three quarters of an inch thick, and cut with a round cutter. Bake in a quick oven. Vinegar Oookies. Two cups of molasses, one of butter or lard, two eggs, two tablespoonfuls of vinegar, one of ginger, one of sal- eratus, and flour enough to roll. Roll about half an inch thick, cut into round cakes, and bake in a quick oven. Sugar Oookies. One cup of sugar, half a cup of butter, one cup of milk, two eggs, half a nutmeg, one teaspoonful saleratus, and flour enough to roll. Beat sugar and butter to a creafl), then add the eggs, well beaten, dissolve the sal- eratus in the milk, and stir that in. then the flour. 1f6 THE APPLEDORE COOK BOOK. Jumbles. Three cups of sugar, two of butter, three eggs, one teaspoonful of saleratus, four tablespoonfuls of soui cream, and flour enough to roll. Beat sugar and butter to a cream, then add the eggs, which are well beaten, then the sour cream in which the saleratus is dissolved. Flavor with anything you please. Cut with an oval cutter. If you have a cutter that takes a piece out of the centre, use that When you roll them, sift over the dough, before you cut it, granulated sugar, and then roll the pin lightly over it. This is a much better waj than to sift the sugar on after the cakes are put in the pan, for when sifted in the pan it burns on it and spoils the looks of the pan and cakes. Great care must be taken in baking all kinds of cakes which you roll on the board, us they burn very quickly ; and agaiii, if they are not baked enough, they will not be nice, keep well, or be healthful. Where there are children, this is the most economical way to make cake, but takes more time ; and also in families where they do not care for cake, they are nice to keep in case of un- expected company. Plain Douglmuts. One pint of flour, half a cup of sugar, one spoonful of butter, one teaspoonful of cream of tartar, one half of saleratus, half a nutmeg, and milk enough to wet and roll. Soften the butter and mix with the milk (about one cupful) ; mix the sugar, saleratus, cream of tartar, PLAIN CAKE. 97 and the nutmeg with the flour, and stir into the butter and milk After beating well with the spoon, pot on the board, roll about an inch thick, and cut in any shujK? you please. Have ready boiling lard or drippings, and fry until done, which will be in about eight minutes. The addition of two eggs is an improvement, but not necessary. When you have finished frying, cut a pota- to in slices a:id put in the fat to clarify it, then set the kettle une side until it settles, then strain into an earthen pot (keep one on purpose for this), and set in a cool place. The sediments which remain in the bot- tom put in the soap-grease. Many persons fry dough- nuts in the common frying-pan, but there is not depth enough to it. It is much better, if you have not au iron kettle that is deep enough, to use a tin basin. Eaised Doughnuts. One cup of sweet milk, one spoonful of butter, four of yeast, four of sugar, half a nutmeg, and flour to make a stiff* batter ; let this rise over night. In the morning roll out, cut in strips, with a jagging-iron, about four inches long and two wide, and fry. Common raised dough makes very nice ones to be eaten as soon as fried, either for breakfast or tea. Doughnuts should not be eaten before November or after April ; indeed, they are not very healthful to eat at any time Keep covered in a stone pot in the cellar. PUDDINGS. Boiled Eice. Pick and wash clean one cupful of rice, and put into a basin with a pint and a lialf of cold water ; set on the stove where it will cook slowly ; or, better still, set into another basin of watei-, anH cook slowly. When the rice has absorbed all the water, turn on it one quart of new milk, and stir in one tablespoonful of salt ; let this cook two hours, stirring often Serve with sugar and cream Boiled Eice, No. 2. Pick and wash one cup of rice, and boil in one quart of boiling water fifteen minutes, and then drain dry. Wring a pudding-cloth out of boiling water, and spread in a deep dish, and turn the rice into it, and sprinkle in one cup of raisins and a tablespoonful of salt ; tie the cloth loosely that the rice may have room to swell, and boil two hours Serve with lemon sauce, or sugar and cream. Baked Eice. Boil half a cup of rice in one pint of water thirty min- utes, and then add one quart of new milk, and boil thirty 98 At PUDDINGS. 99 minutes longer ; then beat together one cup of sugar, three eggs, two teaspoonfuls of salt, and a little lemon or nutmeg ; stir this into the lice and turn the mixture into a buttered pudding-dish, and bake thirty minutes. To be eaten without sauce. Baked Eice, No. 2. Pick and wash one cup of rice ; put it in a dish that will hold two quarts and a pint, and cover with fresh milk ; stir into this two teaspoonfuls of salt, one table- gjpoonful of cinnamon, and four of sugar. Set this in the oven, and stir once in every half hour ; after it has been baking two hours stir in milk enough to fill the dish, and bake one hour longer (the dish should be nearly full of milk at first). Serve with sugar and milk. Minute Pudding. One pint of milk, one of water, nine tablespoonfuls of flour, one teaspoonful of salt, two eggs. Set the milk into a basin of hot water, and when it comes to a boil add to it one pint of boiling water. Have ready the flour, made into a smooth paste with one cup of milk, and mix with this paste, after they are well beaten, the two eggs ; now take the basin in which the milk and water are, and set upon the fire ; let it boil up once, and then stir in the thickening ; beat it well, that it may be smooth, and cook three minutes longer. Serve with vinegai sauce. 100 THE APPLEDORE COOK B601C. Corn Starch Pudding. One quart of milk, six tablespoonfuls of corn starch, three eggs, one teaspoonful of salt Put the milk in a basin, and set the basin into a ketlle with boiling water, and when it comes to a boil stir in the corn starch and L'gg?i, which prepare in the following manner : Wet the corn starch with one cup of cold milk, and then stir into it the eggs which are well beaten After the starch is added to the boiling milk it will cook in three minutes : beat well to make smooth. Serve with sugar and cream or wine sauce. Never add the eggs after the starch has been stirred into the boiling milk ; if you do the egg will be in spots in it. Quaking Pudding. Take as much stale bread as will fill a quart basin after It is cut ; now butter well a tin mould or pail that will cover tight, and put in a layer of bread ; then strew in a few raisins, and then bread, and so on until the bread is all u^ed (the bread must be cut very thin). Make a cus- tard of three pints of milk and six eggs, and season with salt and nutmeg ; turn this on the bread, and set away in a coi>l place two hours, and then set in a steanicr and steam three. Serve with wine sauce. This may be boiled in a pudding-cloth. When boiled, prepare the eame as for steaming, omitting the buttering of the dish, and let it soak two hours and a half, then turn into the Dudding-cloth, tie tight, and boil two hours and a half. PUDDINGS. 101 Bride's Pudding. Make the same as plain corn starch pudding, using the yolks (if six eggs Butter a pudding-dish, and turn the pudding into it (do not fdl within lliree inches of the top of the dish), and bake thirty minutes ; then take from the oven, and let it stand in a cool place twenty minutes; then cover with a meringue. Set in the oven ten minutes, and serve with cold sauce. To make the meringue, beat the whites of the eggs to a stiff froth, and then beat into them gradually one cup of sugar. This pudding is quitf nice made with four eggs, but will not look so handsome Bread Pudding. Take a quart basinful of stale bread, and &oak in twr quarts of sweet milk two hours (keep in a cool place, while soaking) ; then mash well with a ppoon, and take out all the hard pieces. Beat light four eggs and stir into this, then add two teaspoonfuls of s.dt, a little nutmeg, and one fourth of a cup of sugar, if you serve it with sauce ; if not, one and a half cupfuls. Bake three quar- ters of an hour, and serve with lemon sauce. Some put raisins in, but it must be much stiffer if you have them, and the delicacy of the pudding is thereby lost. Whortleberry Pudding. One cup of butter, two of sugar, one of sour milk, four of flour, five eggs, one teaspoonful of saleratus, and one I 102 THE APPLEDORE COOK BOOK. quart of berries Beat the sugar and butter to a cream and add the eggs well beaten ; then the sour milk, in which the saleratus is dissolved, and then the flour, and lastly the berries. Wring the pudding-cloth out of boiling water and spread it in a deep dish ; then turn the batter in and tie. Have ready a kettle of boiling water, and drop the pudding into it ; turn the pudding often, and boil three hours. Serve with vine- gar or wine sauce. This can be steamed also. Allow half an hour longer to cook, when steamed. Plain Whortleberry Pudding. One pint of flour, one egg, half a pint of sweet milk, one teaspoonful of cream tartar, half of saleratus, and a quart of berries. Beat the egg to a froth and mix with the milk ; then stir in the flour, in which the saleratus and cream tartar arc thoroughly mixed ; then the berries. Boil and serve as directed above. Boiled Apple Pudding. Pare, boil, and mash six good-sized mealy potatoes, and turn on them half a pint of boiling milk, then stir in a teaspoonful of salt and a tablcspoonfal of butter ; set in a cool place, and stir until about blood warm ; then stir in flour enough to roll, and roll about an inch thick Have a two-quart basinful of apples, which are pared, cored, and quartered ; spread these on the paste and grate a lit- tle nutmeg over them ; then roll up the paste, and boil as ji PUDDINGS. 103 directed for berry pudding, and serve with either maple sirup, wine, or vinegar sauce. This can be steamed, allowing four hours for it to cook. Boiled Batter Pudding. Take'^one cup of flour, and add to it gradually one quart of sweet milk ; then stir in one teaspoonful of Bait and six well-beaten eggs. Turn this into the pud- ding-cloth, and tic tight, leaving room for it to swell one third. Boil two hours. Serve with wine sauce. Great care must be taken in boiling puddings to have the water boiling when you put the pudding in, and to keep it boiling all the time. Steaming is the safer way, and I would always steam rather than boil, if I had the convenience. When boiling, always keep a kettle of boiling water to fill/'ttf^ as it boils away from the pud- ding For a puddii^g-doth get three quarters of a yard of drilling. Keep an old saucer to put in the bottom of the kettle, in which you boil the pudding, to prevent its being burned. When you arc ready to dish the pudding, have a pan of cold water, into which plunge it imme- diately upon taking it from the kettle (but do not let it stand in cold water one second) ; then put it in a deep dish, and untie the string; open the cloth and turn the pudding-dish on it ; then lift the pudding up by means of the cloth, and turn over. You will thus preserve the shape of the pudding. Batter puddings are very diflScult to make, and I would not advise a {^youDg cook to try them at first. 104 THE APPLEDOR]^ COOK BOOK. Baked Apple Pudding. Make a paste as directed for plain pie-crust, and line a dish with it, and fill the dish with sliced apples. To a dish holding three quarts, allow one cup of sugar, one half of molasses, one of water, one nutmeg, andTlialf a teaspoon of cinnamon ; cover this with the past^, and bake slowly three hours. Serve with sugar and cream, or with cold sauce. Pan Dowdy. Pare and slice tart apples enough to fill, about two inches deep, a flat earthen or tin pan. To three quarts of apple add one cup of sugar, one grated nutmeg, one cup of cold water, and butter the size of a walnut. Cover this with plain pie-crust (hi^ the crust about an inch thick), and bake slowly tw^ours and a half; then cover *and set where it will keep hoi one hour. Serve with sugar and cream. When don^ the apple will look red. Da not break the crust into the apple after baking, as by this means you spoil the pastry. If you wish to have it richer, cover with puff paste. Apple Dowdy. Pare and quarter about one dozen good tart apples, put them in a kettle with one cup of molasses, a small piece of butter, and one pint of hot water. Set this ou the fire, and let it come to a boil, and while it is heating make a HI PUDDINGS. 10.5 paste with one piut of flour, one teaspoon of cream tar- tar, one half of saleratus, and a little milk ; roll this large enough to fit into the kettle, and when the mix- ture begins to boil, put tlic paste in, cover tight, and boil gently twenty niiiiutcs. To be eaten without sauce. This is very nice when the apples are tart and it is made well • Apple Charlotte. Butter a brown earthen dish, and place around the sides slices of bread which have been cut about an inch thick, soaked in cold water, and buttered ; fill the dish with sliced apples, and grate over them one nutmeg ; strew on one cup of sugar, and then pour on one cup of water; this will carry the sugar through the apple. Cover the apple with slices of soaked and buttered bread, tlien cover the whole with a large plate, and bake in a very moderate oven four hours Kemove from the oven half an hour before time to dish, and sot where it will be cooling. When ready to dish, loosen gently round the edges i^ith a knife, lay the dish in which 3'ou intend serving it on the one in which it was baked, turn the dishes over, and lift the pudding-dish off. This is a very handsome dish. Serve with sugar and cream or plain. Apple and Sa{^o Pudding, Wash half a cup of sago, and set on the fire with three pints of cold water ; simmer two hours ; then stir in one cup of white sugar, one teaspoonful of salt, and 106 THE APPLEDORE COOK BOOK. one of the extract of lemon. Have ready a deep pud- ding-dish, in which, after it has been well buttered, put as many pared and cored apples as will stand in the dish ; turn over them the sago, and bake one hour in a moderate oven. Serve with sugar and cream. Tapioca and Apple Pudding. Prepare the tapioca as directed for sago. Pare and quarter ten tart apples, and when the tapioca is cooked stir them into it, turn them into a buttered padding-dish, and bake one hour and a quarter. * Remove the pudding from the oven half an hour before it is served, or it will be thin. Serve with sugar and cream. ^ Boiled Tapioca Pudding. Wash one cup of tapioca, and soak it one hour in one pint of cold water, then stir in one quart of milk and two teaspoonfuls of salt ; set the basin into another of hot water, and set on the fire ; cook one hour and a half. Serve with sugar and cream. Baked Tapioca Pudding. Prepare the tapioca as before directed, allowing one pint more of milk for the same quantity of tapioca. Beat together one cup of sugar and four eggs ; stir this into the tapioca, and flavor wth lemon or nutmeg. Bake in a buttered disU half an hour. Serve without sauce, or omit the s^jgar and serve with wine sauce. PUDDINGS. 107 Oustard Pudding, Beat together three tablospoonfuls of sugar and four eggs ; stir this into one quart of milk, with one tea- spoonful of salt ; flavor with nutmeg or lemon. Bake until firm in the centre ; this you tell by inserting the handle of a teaspoon. Do not let the oven get hot enough to boil it. Baked Indian Pudding. Three tablespoonfuls of Indian meal, one cup of mo- lasses, two quarts of milk, two eggs, butter half the size of an egg, one tablespoonful of ginger, two teaspoon- fuls of salt ; boil one quart of the milk, and pour it boiling on the meal, then turn in the molasses, and next the cold milk, butter, ginger, salt, and eggs. Bake five hours in a moderate oven. Serve with cream. The eggs and ginger may be omitted if you choose. Cottage Pudding. '-^ One spoonful of butter, one cup of sugar, one cup of milk, one pint of flour, two eggs, one teaspoonful of salcratus, two of cream of tartar. Soften the butter, and then beat to a froth -^vilh the sugar and eggs ; then add the milk, and lastly the Hour, in which the saleratus and cream of tartar are thoroughly mixed. Flavor with lemon, and bake in two shallow pudding-dishes half an © 108 THE APPLEDORE COOK BOOK, hour, in a moderate oven. Serve with lemon sauce. The pudding is improved by sifting sup^ar over it, before baking. Sponge Pudding. Beat to a froth three eggs and one cup of sugar ; stir into this half a cup of cold water, and then two cups of flour in which arc mixed one teaspoonful of saleratus and two of cream of tartar. Flavor with lemon, and bake in two shallow dishes. When baked frost with frosting No. 2, and let it stand in a warm place tea minutes, then send to the table with lemon sauce. Bake twenty-five minutes. Italian Fritters. Cut stale bread into slices an inch thick, and soak them in a custard made with two eggs and a pint of milk ; then fry a light brown in boiling lard (have as much lard in the pan as you would for doughnuts), and serve with either wine sauce No. 2 or cider sauce. Have the dishes very hot. I have liere given rules for twenty-three plain pud- dings, and if anything richer is desired, it will be found in Part Second. I PIES. Plain Pie Omst. Into one quart of flour rub a large spoohf i of Bait and half a cup of lard, and then wet with ice-water enough to make a soft paste ; roll this on th( board un- til it is about half an inch thick, then spread on half a cup of washed butter, dredge with flour, and fold into a email square. Pound lightly with the rollin„5-pin, then roll out again ; roll it up, and set un the ice lO harden ; it will be ready to use in two hours. In w'uter it can be used immediately. To make the bottom crust, rub three quarters of a cup of lard into one quart of flour and one 8|)oonful of salt, and wet with cold water, to make a soft paste. Do not roll, as it makes it tough Butter is more healthful than lard ; therefore, if you can afibrd it, use it. Oream Paste, To one quart of flour add one spoonful of salt, and mix to a soft paste with sweet cream", roll thin and spread with cream and dredge with flour, fold and roll again ; repeat this operation three times, then make the pies. Pies made with this paste taste nice, and are not 109 110 THE APPLEDORE COOK BOOK. 1 hurtful, but do not look so handsome as when made with butter and lard. Look in Part Second for minute direction for making paste. Sliced Apple Pies. Line the plates with bottom crust, and fill the plate with quartered apples. To a common-sized plate allow two spoonfuls of sugar, a little nutmeg, and two spoon- fuls of water. Cut the upper crust a little larger than the plate, and raise the under crust with the blade of the knife, and lay it under it. Bake in a moderate oven one hour. When molasses is preferred, use three spoon- fuls, and a little cinnamon instead of nutmeg. Stewed Apple Pies. Pare, core, and stew the apples with just water enough to prevent their burning. To a quart of stewed apple allow one cup of sugar. Bottom the plates and roll a piece of the top crust out (making it long enough to go around the plate), cut into strips an inch wide, and lay around the plate, then put in the apple (Do not make the pie too thick.) Grate over it a little nutmeg, cover, and bake in a rather quipk oven forty minutes. ^ Dried Apple Pies. Cook the apple according to the directions given in Part Second, under Dried Apple, and make the same as stewed apple pie. PIBS. Ill Berry Pies. Line the plates, and fill as full as you can with berries, and dredge on about half a spoonful of flour, and two spoonfuls of sugar, and two of water ; cover as directed for sliced apple pies, and bake forty minutes in a moder- ate oven. All berry pies are made in this manner, if Ihey are very sour using more sugar. Cherries and cur- rants do not require any water, but more sugar, and they must not be heaped in the plate as blueberries, blackberries, raspberries, and strawberries are. Rhubarb Pies. Cut the rhubarb in the morning, or if you buy it, al- ways keep in a cool place until ready to cook it. Strip off the skin and cut it into pieces about an inch long ; atew in just water enough to prevent its burning ; when cold, sweeten to taste. Cover the pie-plates, and roll the upper crust about half an inch thick ; cut into strips an inch wide, and after filling the plate with the rhubarb, put on four cross-pieces and the rim. Bake half an houi. Squash Pies. Pare, boil, and sift a good dry squash. To one quart of the squash pour on two of boiling mil^and then stir in two cups of sugar, two spoonfuls of salt, one of cinna- mon, one grated nutmeg, and five well-beaten eggs. Line derp plates with plain paste, fill with the mixture, and 112 THE APPLEDORE COOK BOOK. bakr o' hour in a moderate oven. The pies look nice to boil a stick of cinnamon in the milk, instead of using the ground. Cranberry Pies. Stew the cranberries according to directions in Part Second, and make the same as rhubarb pies. Gooseberry Pies. Stew the gooseberries iu as little water as possible, sweeten to taste, and make the same as rhubarb pies. Pumpkin Pies. Pare and cut the pumpkin into small pieces; wash and put into the kettle with one quart of water ; boil six hours. ptirrJng often to prevent burning-; then run it through a sieve. Make the same as squash, adding a teaspoonful of ginger. They may be made without eggs by using five pounded crackers. Cook enough of the pumpkin at a time to last two weeks ; after you have kept it ope week, pt't in the oven and scald, then set away in a cool place. Onstard Pies. Line d deep piate with paste ; make the custard the same as for custard pudding ; fill the plate, and bake until firm in the centre. PIES. IIB Mince Pies. • Boil a shank of beef six hours ; then take up and sei away to cool. (Save the liquor for soup.) When cold, free from bones and cut off all the fat and gristle ; then chop fine. To one quart of the chopped meat add three of chopped apple, one pint of chopped suet, one quart of chopped raisins, one quart of sugar, one of iflcjlasses, half a cup of cinnamon, one quarter of a cup of cloves, one quaiter of a cup of allspice, one quarter of a cup of ground mace, six grated nutmegs, half a cup of salt. Mix this llwroughly with the hands, then turn on the mixture three quarts of good cider, and let the mixture stand over night In the morning scald, in a porcelain kettle, one hour ; then put in stone pots ; cover tigjht and keep in a cool, dry place. This will keep three months. To tell the exact amount of spice and sweet- ening is almost impossible, as tastes vary ; but with a little judgment, and the rule I have given, I tliink there cannot be any very serious trouble. Prepare the paste and plat?s as for stewed apple pies, and put in the meat ; then grate a little nutmeg over it, and strew a few whole raisins in ; cover and bake one hour in a moderate oven. Mock Mince Pies. Two pounded crackers, one cup of ra(J^ses, one of cider, one of chopped raisins, two eggs, one teaspoonful of Bait, one of clove, two of cinnamon, one of mace, one uutmeg. Bake forty minutes. This quantity makes two pies. ife 114 THE APPLEDORE COOK BOOK. Lemon Pies. Soak a pounded cracker in one pint of new milk ; stir in to this the yolks of three and the whites of two eggs, which have been beaten with half a cup of sugar and the rind and juice of one lemon Bake in a deep plate, which has been lined with plain paste, half an hour. When cooked, beat the white of one egg to a froth, and stir in one spoonful of sugar ; set in the oven until a light brown. Cream Pies. TJiree eggs beaten with one and a half cups of sugar, half a cup of cold water, two cups of flour in which are mixed one half teaspoonful of saleratus, one of cream of tartar. Flavor with lemon. Bake in deep tin plates such as you use fcr squash-pies, and when cool split with a sharp knife, and fill. This will make four pies. Filling for Oream Pies. One pint of new milk, one cup of sugar, half a cup of flour, two eggs Put the basin, in which the milk is, into another of hot water. Beat the sugar, flour, and eggs together^ptil they are light and smooth, and when the milk boils, stir in with one teaspoonful of salt. Cook twenty minutes, stirring often. Flavor with lemon. This will fill four pies. PIBS. 116 Washington Pies. Make the outside the same as for cream pies, and 611 with any kind of jelly or jam you choose. For richer pies look in Part Second. Remarks. Always measure flour after it has been sifted, unless told to measure before. Always sift Indian and rye meal, and never sift Graham or oat meal. Always set milk into boiling water to boil, as it boils quicker in this way, and there will be no danger of burning. Save all the fat from soups, boiled and roast meats. The fat from beef, pork, and poultry, keep for shortening or frying; and from ham, mutton, and soups, in which vegetable were boiled, for the soap grease. To clarify drippings, boil them a few minutes, and then cut in a raw potato, and let it cook for five minutes, then drop in a pinch of saleratus, and strain. If all the drippings ar^i^aken care of, it will be a great saving in a family In many of the rules given here it has been very diflScult to say just how much spice to use, as there is such a difference in tastes, so that each one must use her own judgment; but be careful that one spice predominates. Always use twice as much cinnamon and nutmeg as you do clove. In making frosting pudding-'sauce, and all kinds of delicate cake, use the powdered sugar, if pos- sible. For rich cake, the coffee-crushed, powdered and sifted, is the best. For dark cake, the brown sugar will t>e 1J6 THE APPLEDORE COOK BOOK. found the nicest. It makes it richer. Save all thi pieces of bread for dressing, puddings, and griddle cakes. Tin is not very good to mix cake iu, and earthen dishes are always being broken. The stone china wash bowls are very good for this purpose. You can often find odd ones at the crockery stores, and they will last a lifetime for this purpose. In baking and fryiug cook everything brown. Bread and pastry are more healthful over-done, than under done. One even quart of sifted flour is one pound, one pint of granulated sugar is one pound, two good-sized cupp of butter are one pound. Do not buy large quantities of Indian and rye meal at a time, as they sour quickly. Keep all kinds of meal, flour, and meats in a cool, dry place. Keep tea, coffee, and extracts from the air. Never set anything into the ice-chest while warm, as it will heat the chest and absorb an unpleasant flavor from the chest. This is true of the cellar also. Keep a note-book for tried receipts, and for any changes which you wish to make in the receipts which you^e constantly using. By thought and observation one can learn something new in regard to cooking every day, and at the time it will seem so important that you can- not forget it; but you will if you do not have it written. In the miscellaneous receipts will be found some very nice ones for the family table. They are receipts which I forgot, or did not receive until after the book was all written and classified. But they were too valuable to be left out, and I therefore put them in under this heading. THE APPLEDORE COOK BOOK. PART SECOND. SOUPS. Soup Stock. If you buy fresh meat for a soup stock, the shank ia the most economical. Ilave it cut into several pieces, and the bone cracked, at the butcher's. Wash and put on to boil in two gallons of cold water, and one spoon- ful of salt (the salt helps the scum to rise). When it comes to a boil, take off the scum and set the kettle where the soup will just simmer for ten hours. Then strafn into a nice tin, which is kept for this purpose, or a stone pot ; set where it will be cold, and in the morning skim off all the fat, then turn gently into the soup-kettle, being careful not to turn in the sediment. It is now ready to make any kind of soup. If you wish to have a jelly in the morning, boil it in six quarta of water. You can then, after taking off the fat, turn the f,elly over, and scrape off the sediment. Use the meat for hash. Another way to make soup stock, is to 117 118 THE APPLEDORE COOK BOOK. cover the bones of roast meats with cold water and treat in the same manner. This should always be done in boarding-houses and hotels ; but in private families (un- less very large), there is not meat enough consumed to do this. When making a stock, however, if there are any cold meat bones, they should be used. Professor Blot does not recommend boiling ; but I have been more successful in obtaining clear soup in this manner than when I did not let it boil. I would always boil my stock the day before it is to be used, as by this means only can fat be avoided, unless you buy all lean beef, which is very expensive. Do not boil vegetables with the stock, as they cause it to sour quickly. ? Brown Soup. Crack the bone of a shank of beef; take out the mar row and lay in the bottom of the soup-kettle ; cut the meat from the bones and lay it in the kettle, set the ket- tle on the fire and brown the meal on all sides, being care- ful not to burn it. When well browned, put in the I0nes and two quarts of cold water, cover tight, and let it simmer one hour ; then put in a stick of cinnamon, eight whole cloves, a few pieces of mace, one onion, one car- roty half a turnip and six quarts of water. Boil this six hours very gently, strain ai.f' set away. In the morning skim off the fat and turn the soup into the kettle ; let it come to a boil ; season to taste with pepper • alt ; cut in thin slices one fresh lemou»nd put into tUt o i ^, r SOUPS. 119 and then turn into the tureen. Send to table toasted bread, cut into small squares, in a separate dish. Some think that half a wine-glass of brandy ia an improvement. Brown Soup, No. 2. Lay the bones from a roast of beef and a roast of mutton in the soup-kettle. Cut up one onion, one small turnip, one carrot, one parsnip, and lay in the kettle ; then a blade of mace, a stick of cinnamon, ten whole cloves, a sprig of parsley, a sprig of sage, if you have them green, if not, a teaspoonful of each ; now dredge in a cup of flour, a tablespoonful of salt, half of pepper ; then pour on eight quarts of cold water, and boil five hours (skim carefully when it first boils); tlien strain through a sieve, and put back into the kettle with one cup of sago, and boil one hour and a half. Serve with toasted bread. Any kind of bones will make this, but beef is the best. Brown Soup, No. 3. Take two quarts of stock and boil with one onion, one carrot, one turnip, six whole cloves, one blade oi mace, one stick of cinnamon, for one hour ; then strain into the tureen, and serve with toasted bread. Vegetable Soup. Cut aito strips two inches long and one fourth of an inch wide, two carrots, two parsnips, one turnip, and 120 THE APPLEDORE COOK BOOK. a very small piece of cabbage. Cover these with water and boil one hour ; then strain them and put in the soup-kettle with three quarts of stock ; let this boil up once. Season with pepper and salt, and serve. Julienne Soup. This is made the same as vegetable soup, putting in every kind of a green vegetable. It is made in June, July, and the first of August. The stock should be very clear. (Omit beets.) Barley Soup. Wash half a cup of pearl barley, and boil it slowly in one quart of water three hours ; then turn iiito the soup kettle, with three quarts of stock ; let this boil up and season with pepper and salt. Serve. Sago Soup. Make the same as barley, using sago. Two hours will cook it. Macaroni Soup. Made in the same way. Vermicelli Soup. Made in the same way. SOUPS. 121 Ox-Tail Soup. Separate at the joints two ox-tails, put them on to boil with one onion, one carrot (have them whole), a few cloves, a blade of mace, and a stick of cinnamon. Boil two hours ; then strain the liquor, into the soup-kettle, separate the tails from the vegetables, and spice, and put them into the kettle ; to this add two quarts of stock ; season with pepper and salt ; boil up once, and serve. Tomato Soup. Peel and slice tomatoes enough to fill a two-quart ba- sin ; put them into the soup-kettle with six quarts of water and two pounds of beef; boil three hours ; sea- son with pepper, salt, and a spoonful of butter. Strain, and serve with toasted bread. G-iblet Soup. Boil the giblets of six fowls in three quarts of water, with one onion, one carrot, one small turnip, one pars- nip, a' few cloves, a blade of mace, a stick of cinnamon, and two heaping spoonfuls of flour, lor two hours ; then strain into the soup kettle. Add to this two quarts of stock, and let it boil. Braid up the livers, chop the hearts and gizzards, and put them in the soup. Sea- son with salt and pepper, and serve. Turkey Soup. Save the liquor in which the turkey was cooked ; the 122 THE APPLEDORE COOK BOOK. following morning skim of all the fat ; cut all the meat from the part of the turkey which has been left from the dinner of the day previous. Put the bones and liquor on to boil with one onion, two parsnips, one small tur- nip. Boil three hours ; then strain, and put back with half a cup of tapioca, and some pieces of the cold tur- key. Season with pepper and salt. Boil two hours longer, stirring often to prevent the tapioca from burning. Chicken Soup. Set the liquor, in which two or three fowls have been boiled, away to cool. Skim ofi' the fat, and then put it into the soup-kettle with one whole onion and half a cup of rice ; boil two hours. Just before dishing take out the onion, and put in some pieces of cold chicken. White Soup. Take any part of veal (the shin is the best), and al- low one quart of cold water to one pound of veal, and to eight pounds allow one onion, three parsnips, one turnip, a stick of cinnamon, and a blade of mace. Boil five hours, and season with salt and white pepper, when it has boiled four hours, thicken with two cups uf flour. Boil one hour longer ; strain, and serve. Beef Soup. Boil six pounds of beef in seven quarts of water, with uue onion, one carrot, one turnip, and eight whole 1 SOUPS. 123 cloves, for six hours ; strain, and thicken with half tt cup of flour, and boil one hour longer, then stir in some of the beef cut into small pieces, and serve. N. B. Use celery in all kinds of soup when you can obtain it. Mock Ttirtle Soup. ^ Take the brains from a calf's head, and put them in ". bowl of cold water ; wash the head, and let it stand in a pan of cold water two hours ; then put it in the soup- kettle with eight quarts of cold water and a shin of veal ; let this boil three hours, and then set away to cool over night. In the morning cut up the veal and put into the soup-kettle, with a stalk of celery, one onion, one carrot, one turnip, two parsnips, three blades of mace, one stick of cinnamon, ten cloves, salt, pep- per, and two heads of parsley. Cover this with three pints of cold water, and boil two hours. Strain this, and wash the soup-kettle, then turn the soup back. Now skim the fat from stock, and put that into the ket- tle also. Put into the frying-pan two spoonfuls of but- ter, and when it boils up stir in four of dry flour, stir until a dark-brown (but not burned), and when the soup boils up stir this in. Now braid half of the brains (which you tied in a muslin cloth, and boiled with the head), and stir them in. Stir in also a spoonful of walnut catsup, one of mushroom catsup, and one of to mato catsup Boil two hours, and then put in the fact 124 THE APPLEDORE COOK BOOK. cut in very small strips, one glass of port wine, and one lemon cut into thin slices, and let it boil up once, and dish. When in the tureen, put in the egg balls. To make the egg balls^ boil four eggs ten minutes, drop them in cold water, and take out the yolks and pound them in the mortar until they are reduced to a paste, then beat them with one teaspoonful of salt, a little pepper, and the white of one egg. Make them into round balls the size of a walnut, roll them in flour, and fry them brown in butter, being careful not to burn them. They are now ready for the soup. Oyster Soup. Wash one quart of oysters, if they are solid, in one quart of cold water ; if not, one pint of water ; drain the water through a cullender into the soup-kettle ; set the kettle on the fire, and when the liquor comes to a boil, skim it; then add one quart of rich new milk; just before it comes to a boil, turn in the oysters, and thicken with two spoonfuls of corn starch wet with milk ; then stir in half a cup of butter, and season with pep- per and salt. Let this boil up once, and serve immedi- ately. Be very carelul that they do not burn. A safe way is to boil the milk in a basin, which is set into another of water, and then turn it on the oysters just before removing it from the fire. FISH. Baked Ood and Salmou. Take a fish weighing eight or nine pounds, wash and dry it ; then lay in the pan, and skewer to keep the head and tail together. Stuff the belly and eyes with a stuffing made of chopped pork, pounded biscuit, sweet herbs, pepper, salt, onions, and butter. Sew up the belly and bake two hours. Flour well and baste often. Make the gravy in the following manner : Stir into one pint of boiling water two spoonfuls of flour wet with cold water, one spoonful catsup, a pint h of ground mace, half a teaspoon of ground parsley, and a glass of red wine ; salt and pepper Let this boil, and when the fish is dished, stir the gravy that is i;i tlie pan into the made gravy. Add the wine the last thing. Gar- nish the fish with sliced lemon and the yolks of hard boiled eggs. Scalloped Fish. Skin and cut into small pieces a cod or haddock, and lay in a deep earthen dish. Dredge in about half a cup of tlour, one spoonful of salt, one teaspoon I ul of pepper. Cut about two spoonfuls of butter into small pieces and strew in ; cover the whole with new milk, and bake forty minutes. 125 POULTRY. To Clean Poultry. First singe over blazing paper or alcohol ; then cut off the feet and tips of the wingS; and the neck as far as it looks dark ; then, with the blade of a knife, take out all the pin-feathers ; now turn the skin of the neck back, and with the fore-finger and thumb draw out the crop and windpipe ; cut a slit in the lower part of the fowl, and draw out the intestines, being careful not to break the gall-bag, as it will spoil the flavor of the meat. It will be found near the upper part of the breast-bone and attached to the liver. Now wasli thoroughly in sev- eral waters, and drain. If the poultry is at all strong, let it stand in water several hours, with either charcoal or saleratus. Split the gizzard, and take out the inside and inner lining ; wash and put on to boil in two quarts of cold water (this is for the gravy). Boast Turkey. Prepare as directed ; make a dressing with six pounded crackers, one teaspoonful of pepper, one tablespoonful of t^alt, one of sage, one of summer-savory, one of parsley, two eggs, butter the size of an egg, and cold water to 126 POULTRY. 127 moisten ; stuff the turkey with this ; stuff the breast fir&^t, and the remainder put in the body. Now cross and tie the legs down tight ; run a skewer through the wings, fasten- ing them to the bod}' ; fasten the neck under the body with a skewer, and tie all with a twine. Rub the turkey with salt, and spit it ; baste often with the drippings and flour, and occasionally with butter. About fifteen min- utes before dishing baste with butter, and dredge on a little flour ; this will give it a frothy appearance. For eight pounds, allow one hour and three quarters, if roasted in the tin-kitchen ; if in the oven, one hour and half, and fifteen minutes for every pound more or less. Serve with giblet gravy and cranberry sauce. To make the gravy : Boil the heart, gizzard, liver, and neck in two quarts of water two hours ; then take them up and chop the gizzard and heart ; braid the liver and put them back again ; thickf^n with one spoonful of flour wet with cold water; season with salt and pepper. Let this simmer one hour longer, and when you dish the turkey turn the drippings into this gravy ; boil up once, and send to the table. Make all the gravy for poultry in this manner, omitting the chopped gizzards in chicken gravy. Roast Chicken. Prepare, stuff and truss the same as turkey. A pair of chickens, weighing each two and a half pounds, will require an hour and a quarter to roast if in the tin- kitchen ; one hour if in the oven. 128 THE APPLEDORE COOK BOOK. Boast Goose. Prepare, as directed for poultry, and stuff the b )dy with a dressing made in the following manner : Pare and boil potatoes ; mash them and mix with one fourth of an onion chopped fine, one spoonful of sage, one of salt, one teaspoonful of pepper, a small piece of butter. Truss, and roast (if it weighs ten pounds) one hour and three quarters if in the tin kitchen, but if in the oven one hour and a half. Make the gravy as for turkey, and serve with apple-sauce. Skim off all the fat before putting the drippings in the gravy. Koast Duck. Prepare the dressing as for goose, and roast before a hot fire forty minutes, or if in the oven have it very hot and roast thirty minutes. Serve with either apple-sauce or currant jelly. Make gravy the same as for turkey. This time cooks the goose and ducks rare. Boast Partridges. Clean and truss ; then lard and roast thirty minutes. Serve with currant jelly To make the gravy : Put one spoonful of butter into a basin, and when it boils up stir in one spoonful of dry flour ; stir until a dark brown ; then pour on half a pint of boiling water. Season with salt, pepper, the partridge drippings, and a spoonful of POULTRY. 129 currant jelly. Or serve with bread sauce, the rule foi which you will find under sauces. To lard a bird : Cut fat salt pork into thin, narrow slices, and put one end of the slice through the eye of a larding needle. (You can obtain one at any kitchen furnishing store.) Now run the needle under the skin of the bird, and draw the pork half way through, hav- ing the pieces about an inch apart. Roast Grouse. If you st^iff them, make the dressing the same as for turkey ; but they are not often stuffed. Roast thirty minutes, and serve with currant jelly. The gravy made the same as before directed Koast Pigeons. Lard and roast the same as partridges. Make the gravy the same, with the addition of one teaspoonful of clove and half a wineglass of claret. The pigeons must be young, or they will not be nice roasted. Small Birds. Woodcock, quail snipe, and plover may be cooked in the same manner as partridges, allowing fifteen min- utes to roast, and serve on toast. VENISON Eoast Venison. Ir in winter keep the venison three weeks after being killed ; but if in summer, ten or twelve days will be sufficient. Draw the dry skin from a leg of venison, and cut off the shank ; roast half an hour, and then baste with salt, water, butter, and flour ; when it has roasted one hour and a half, baste with claret wine. If it is to be served on blazers, two hours will ccok a leg weigh- ing fifteen pounds, but if not, roast four hours. A sad- dle of venison is cooked in the same way, but will re- quire only half as much time to roast To make the gravy, put the shank in a basin with three quarts of cold water, a few cloves, one onion, half a pound of beef, salt, and pepper ; boil until there is about a quart of liquor, then strain, and thicken with two spoonfuls of flour. When the venison is dished add the drippings and one glass of claret wine. Boil up once and serve. Have the dishes on which the venison is sei-ved and the plates very hot. Venison steak and pie is cooked the same as beef. 130 ENTREMETS. Stewed Beef with Mushrooms. Very nice. Take five pounds of beef (with as much tenderloin as possible), put in a pan, and set in the oven fifteen minutes ; then take the meat and put it in a small porcelain kettle, and dredge with salt, pepper, a teaspoonful of maco. half of clove, half of allspice, and two spoonfuls of flour ; now put in cold water enough to cover the meat, and stew slowly, keeping the stean in, three hours. Then put in half a tumbler of mush room catsup and a glass of claret wine, and simmer hall an hour longer. Serve with plenty of gravy. Fillet of Beef with Mushrooms. Cut the fillet into slices about half an inch thick, and lay them an hour in merited butter, having first sprinkled them with salt and pepper At the end of that time place them over a brisk fire, and when well browned on one side turn them and brown on the other. Then lay them in a hot dish, and into the butter that remains in the pan put one spoonful of dry flour, and brown ; when brown, add half a cup of boiling water, and half a 131 132 THE APPLEDORE COOK BOOK. wineglass of mushroom catsup or maderia wine, the gravy over the fillet, and serve. Poui Alamode Beef. Take six pounds of the round of beef, cut deep gashes in it, and rub into it a handful of salt, a spoonful of cinnamon, half of clove, half of allspice, one of mace, one of pepper, and half a cup of flour. Fill the gashes with dressing made as for turkey, with the addition of a little chopped onion. Sew the gashes together, and bind the beef with strips of cotton cloth. Lay the beef in a small kettle that can be covered tight ; put in a whole onion and cold water enough to cover the beef Simmer three hours, and then make a thickening with four spoonfuls of flour, and stir in, and at the same time stir in two spoonfuls of either mushroom or walnut cat- sup and simmer one hour longer. Some persons think that the addition of a glass of claret or Madeira is an improvement ; but it is very nice without. Bouilli Beef. Take six pounds of lean beef and rub into it two spoonfuls of salt, one half of pepper, one cup of flour ; then lay in a small kettle, which you can cover tight. Cut into this one carrot, one small turnip, one onion, two parsnips, and cover with cold water. When it comes to a boil skim, then set back where it will simmer three hours ; at the end of this time thicken with three spoon- fuls of flour, 4>nd cut in three polat.>es ; cover and sim- mer again one hour. If not seasoned enough, add more Bait and pepper. ENTREMETS. 133 Bonilli Tongue. Boil and skin the tongue the day before, and prepare in the same way as bouilli beef, allowing it two hours to simmer. Stewed Partridges, Place two partridges in a small kettle, and dredge with salt, pepper, flour, half a teaspoonful of mace, half of cloves, and cover with cold water. Cover tight and simmer two hours Thicken with three spoonfuls of flour, and Rlir in two spoonfuls of catsup ; simmer one hour longer and serve. Grouse and pigeons are stewed in the same manner. Garnish all the foregoing dishes with paste cakes. Brown Fricassee of Chicken. Out two chickens or old fowl into handsome pieces, and parboil them in just water enough to cover them ; when they are tender, take them up and drain them dry. Cut a pound of salt pork into slices, and fry them brown ; take up the pork, dredge the chicken with salt, pepper, and flour, and fry a dark brown in the pork fat. When the chicken is all fried, stir into the remaining pork fat half a cup of dry flour ; stir this until a dark brown, then pour on it one quart ol the liquor in which the chicken was boiled. (This liquor must be boiling.) Season with pepper and salt to taste. Lay the chicken in this gravy, and simmer twenty minutes. Garnish the dish with boiled rice. 134 THE APPLEDORE COOK BOOK. White Fricassee of Chicken, Boil tbe chicken until tender, then cut it into Bmall pieces. With the water in which it was boiled make a gravy, allowing half a cup of flour and two spoonfuls of butter to every quart of water. Season with pepper and salt; turn in the chicken, and let it boil five min- utes, and serve. Garnish the dish with boiled rice. Chicken Curry. Make the same as white fricassee, with the addition of one teaspoonful of Indian curry to one pint of gravy, if it is liked strong, if not, half a teaspoonful. Dissolve the curry in a little water, and stir in. Garnish the dish with rice. Veal and mutton can be curried in the same manner. Chicken Pie. Prepare the chicken as for white fricassee ; turn into a deep earthen dish and cover with a paste, and bake one hour. f Salad Dressing. One tablespoonful of mustard, one of sugar, one tea- spoonful of salt, one tenth of cayenne pepper, and the yolks of three uncooked eggs. Put this mixture in an earthen dish and set on ice ; stir with a wooden or sil- ver spoon until it is all well mixed, then add, very gradually, one bottle of table oil. Stir until very light ; ENTREMETS. 136 then stir in half a cup of vinegar. One cup of whipped cream is a great addition to it ; stir in the las^ thing Be sure that you stir evenly, and one way all the time This is enough for four quarts of salad. Broiled Chicken. Split down the back, wash, and wipe dry, and broil over clear coals twenty-five minutes. Season with pep- per, salt and butter. Ohicken Salad. Boil tender four good-sized chickens ; when cold, cut off the white meat, and chop rather coarse. Cut off the whito part of the celery and chop in the same manner. To two quarts and a pint of the chicken allow one quart and a pint of the celery and a spoonful of salt. Mix well together, and then stir in part of the dress- ing. Shape the salad in a flat dish, and pour over the remainder of the dressing. Garnish with hard boiled eggs, beets, and the tops of the celery. Lobster Salad. Lobster salad is made the same as chicken, using lobster instead of chicken, and lettuce instead of celery. Ohicken Patties. Make the shell as for tarts, only larger, and prepare the chicken as for white fricassee, but cutting it smaller. i?)6 THE APPLEDORE COOK BOOK. anfl taking out all the bones. Fill the shells, and send to the table immediately. Devilled Tnrkey. Take the legs (the first and second joints) of a roast turkey (if underdone they are still better), and cut deep gashes in them, and into these gashes put a little mixed mustard, a little salt and cayenne pepper ; lay on the gridiron until heated through ; then place on a very hot dish, and spread with biitter. Serve immediately. Any kind of fowl may be served in the same way. Potted Pigeon. Clean, then stuflP the pigeons with a dressing made as for turkey. Sew them up and truss ; put them in kettle with water enough to rover them, and boil half^ an hoar, then take up and drain them. Roll them in flour, and fry brown in pork fat Thicken the liquor in which they were boiled with flour, pepper, salt, cloves, mace, and catsup. Put the pigeons in this gravy and simmer two hours. Serve in the gravy. Add half a glass of claret if you choose. Pigeon Pie. Prepare as for stewed pigeons, then turn into a deep earthen dish, and cover with paste. Bake forty-five minutes. ENTREMETS. 1S7 Quail Pie. Lay the birds in a deep earthen dish, and season with pepper, salt, and a little butter ; then dredge in flour Nearly cover with cold water ; cover with a paste, and bake one hour. Snipe Pie. Made the sa»ne as quail pie. Oyster Pie. Line a tin plate with plain paste, and then put in two dozen oysters, sprinkle with a little pepper, salt, and grate on a little nutmeg. Strew in a little butter, and cover with a rich paste. Bake twenty minutes, and serve immediately. Oyster Patties. Make the shell the same as for chicken patties, Put one quart of oysters in a basin with their own liquor, and let them boil three minutes. Season with a little salt, pepper, and a heaping spoonful of butter ; fill the shells with this, and send to the table immediately. Oyster Eoast. Cook the same as for patties, but serve on buttered toast. 138 THE APPLEDORE COOK BOOK. Scalloped Oysters, Put a layer of oysters in an oval dish, and ilredge in a little salt, pepper, and butter ; then a layer of rolled cracker, and another of oysters ; dredge the oys- sters as before, and cover with cracker ; over the cracker grate a little nutmeg, and lay on small pieces of butter. Bake twenty mirnites in a quick oven ; add a glass of IVFaderia wine if you choose. Allow four crackers, two spoonfuls of butter, and one teaspooioful of pepper to one quart of oysters. Fill the dish to within an inch of the top Pried Oysters. Drain the oysters on a sieve ; roll them in cracker crumbs, and fry in boiling lard a light brown. Serve on brown-bread toast When you desire them fried in bat- ter, make one as for apple fritters, and fry in boiling lard. Have the dishes very hot. Broiled Oysters. Prepare in crumbs as for frying, and broil a light brown. Examine oysters carefully to see^tTiat there arc not pieces of shell among them. Some oysters need more salt than others. Veal Croquettes. Chop Jin^ two pounds of cold veal; season with one teaspoonful of pepper, one tablespoonful of salt, one of i ENTREMETS. 139 butt<^ Mix "^ith this two eggs and one fourth of a cup ol water. Mix this thoroughly, and make into pear shapes about the size of an egg. Have two well- beaten eggs ; dip the croquettes into them, and fry a light brown in boiling lard. Eioe Croquettes. Boil one cup of rice, as for a vegetable, and when cool, mix with four well-beaten eggs, one grated nut- meg, half a cup of sugar, and if not salt enough, a little more salt. Make into pear shapes about the size of an eggf then dip in well-beaten egg, and fry in lard a light brown. Macaroni in Cream. Wash a pint of macaroni, and then put in a L&sin with cold milk ; set this into another basin with some water, and let it stand on the fire twenty minutes ; then take off, and when it gets cold, stir in one tea- spoonful of salt and three well-beaten eggs; turn th''« into a shallow dish, and bake twenty minutes. Queen Fritters. Into half a pint of boiling water stir half a cup of but ter, and when this boils up, stir in one pint of flour ; let this cook about five minutes, beating well all the time ; then take off, and turn into an earthen dish. When this is cool, break five eggs into a dish, but do not beat them ; turn one third of the egga into the dish with the paste, 140 THE APPLEDORE COOK BOOK. and beat all together with the hand. When this is well mixed, turn in half of the remainder ; beat as before, and then add the remainder of the egg, and beat twenty min- utes. Drop this paste in teaspoonfuls into boiling lard, and fry until they crack open (this will be in about fifteen or twenty minutes). Serve with or without sugar and wine. Plain Fritters. Beat to a froth two eggs, and stir into this half a pint of milk, one teaspoonful of salt, two cups of flour ; beat this lightly, and drop by teaspoonfuls into boiling lard, and fry a light brown, Apple Fritters. Make the batter as for plain fritters. Pare and core nice tart apples ; cut them in thin slices, dip them in the batter, and fry brown. Pancakes. Beat to a froth three egga ; stir into this half a pint j of milk, one teaspoonful of salt, and three tablespoonfule of] flour. Heat the frying-pan, and grease well with butter; turn one third of the batter into it, and fry a light brown on one side, shaking the pan frequently to pre- vent burning. When brown on one side, turn and brown the other. When done, spread with jelly, fold, and serve immediately. You can omit the jelly, and spread with sugar, if you choose. PUDDINGS. Baltimore Pudding. One cup of molasses, one of milk, one of chopped suet, one of chopped raisins, three and a half of flour, one tea- spoonful of saleratus, one tablespoonful of cinnamon, one teaspoonful of cloves, one of mace, one of allspice, and one grat^ nutmeg. Beat the molasses, suet, raisins, and spice TOgether ; then stir in the milk, in which dis- solve the saleratus, then the flour. Steam five hours or more. You cannot steam it too much. This pudding is nicer the second day than the first. Serve with wine sauce. ,, Wedding Pudding. One cup of clear salt pork chopped fine, one of chop- ped raisins, two of sugar, three and a half of flour, one of milk, one teaspoonful of saleratus, one of cloves, one of cinnamon. Boat together the pork, sugar, raisins, and spice, then add the milk, in which dissolve the saleratus, and then the flour. Steam four hours or more. Servo with rich wine sauce. 141 112 THE APPLEDORE COOK BOOK. Plum Pudding. One quart of bread (bakers' is the best), one quart of milk, six eggs, one cup of brown sugar, one of mo- lasses, one of suet, one teaspoonful each of cinnamon, clove, allspice, mace, and nutmeg, one cup of currants, one of raisins, one quarter of a pound of citron. Boil the milk, and pour on the bread ; let this i^nd one hour; then stir into it the sugar, spice, suet, raisins, and currants ; beat the eggs to a froth, and stir in. • Have ready a deep earthen pot well buttered, and. turn the mixture into it, and bake four hours, or steam five. Serve with rich wine sauce. * Ohristmas Pudding. Ten crackers, one quart of milk, five eggs^ne pint of ^, sugar, one and a half cups of chopped suet, one cup of molasses, one cup of brandy, one spoonful of salt, one nutmeg, one tablespoonful of cinnamon, two teaspoonfuls of cloves, two of allspice, two of maSC, two of currants, two of raisins, and a quarter of a pound of citron. Break the crackers up and soak in the milk overnight. (Sot in a cool place where it will not sour.) In the morning mix with it the sugar, molasses, suet, salt, spice, brandy, and fruit. Boil or steam five hours. Serve with . a rich wine sauce. Bread and Butter Pudding. Butter a deep pudding-di^h ; cut a small brick loaf into thin slices, and butter them ; lay a layer of them in the PUDDINGS. 143 dish, and then Jprinklo with raisins, currants, and thin slices of citron, then another layer of bread, and so on, until the bread is alWlused ; cover with a custard made with nine eggs, one cup of sugar, three pints of milk, two teaspoonfuls of salt, and one nutmeg. Let this stand three hours, and then bake one hour and a half in a moderate oven. Serve with a rich wine sauce. Snow Pudding. Soak half a box of Cox's sparkling gelatine in half a cup of cold water two hours ; pour on this neaj-ly a pint of boiling water, stir until the gelatine is all dissolved, and then stir in two cups of sugar and the juice of two large lemons ; stir this a few minutes, and then add the whites of six eggs. Now set the basin into another of ice-water, being careful not to let it come over the basin in which the mixture is Beat this until it is white and stiff; turn into the dish in which it is to be served, and set on the ice until^he last moment. Sauce for Snow Pudding. Beat together the yolks of six eggs and half a cup of sugar ; add to this two spoonfuls milk and half a tea- spoonful of salt. Put one pint of milk into a small pail ; set ihe pail into a basin of boiling water (be careful that it does boil into the milk) ; let this come to a boil, and then stir in the eggs. Stir this two minutes, and then take off and set in ice-water ; stir occasionally until coOl. Have it ice cold and flavor with vanjila. 144 THE APPLEDORE COOK BOQK. Ooooanut Pudding. One quart of milk, one teaspoonful of butter, the yolks and the whites of three eg^s, one cup of sugar, one cocoanr.t and milk of cocoauut. Bore a hole in the cocoanut and drain out the milk ; then crack the nut and take from the shell ; pare off the brown skin and grate Butter a pudding-dish and lay the cocoanut in it, then pour over it the custard. (Scald the milk before making the custard ) Bake in a moderate oven until it is firm in the centre, -which you can tell by cutting with the handle of a teaspoon. Frost immediately upon taking from the oven, with the whites of two eggs and one cup of sugar beaten to a stiff froth. Oocoanut Pudding, No. 2. Six eggs, one cup of sugar, one quart of milk, one cocoanut; milk of cocoanut. Prepare the cocoanut as for No. 1. Beat the eggs and sug^to a froth, stir in the milk and then the cocoanut ; bi(Br a pudding-disli, turn in the mixture, and bake twenty or thirty minutes When the fresh cocoanut is not in the market, use one cup of the desiccated cocoanut and the juice of one fresh lemon Q-inger Pudding. One cup of butter, two of sugar, one of milk, four of flour, one tablespoonful of ginger, one teaspoonful of saleratus, two of cream of tartar, four eggs. Beat the "^^ )■ ' PUDDINGS. 145 sugar and butter to a cream, then* stir in the eggs, which are well beaten ; then the milk, and last the flour, ill which the saleratus, ginger, and cream of tar- tar are well mixed. Bake in a pudding-dish forty-five minutes. Serve with lemon or vinegar sauce. Beverly Pudding. Pare, boil, and mash six good-sized potatoes; pcui over them one quart of boiling milk ; stir well, and let it get cold ; then add to it the yolks of five eggs, and the whites of three, beaten with one large cup of sugar, the grated rind and juice of two lemons. Bake thirty minutes, and then froat with the whites of two eggs and one cup of sugar beaten to a stifi* froth ; set back in the oven until it is a delicate brown, then set away to cool. To be eaten ice cold. Lemon Pudding. One quart of milk, a piece of butter the size of au egg, one heaping cup of sugar, one cup of ground rice, the rind and juice of two lemons, six eggs. Take one cup of milk from the quart, and put the remainder in a tin pail ; set the pail into a basin of boiling water Wet the rice with the cup of pold milk, and when the milk begins to boil, stir it into it with one teaspoonful of salt ; let this boil ten minutes, then take off and let it get blood warm. Beat the eggs, sugar, and lemon together, and stir into the mixture. Bake in a buttered dish half an hour. To be eaten cold. 146 THE APPLEDORE COOK BOOK. Lemon Pudding, No. 2. One cup of flour, butter the size of a small egg, three pints of milk, eight eggs, the grated rind of fc»ur and the juice of two lemons. Rub the butter and flour together, add the beaten eggs, and stir all into the boiling milk ; set this away to cool, and when cold, add the lemon :ind three cups of sugar. Line the pudding-dish with paste, or not, as you choose. Bake thirty five or forty minutes. Oorn Pudding. Put one quart of popped corn into a pudding-dish; stir into one quart of milk two teaspoonfuls of salt, and turn the milk on the corn. Bake twenty minutes. Serve with sugar and cream. Boiled Cherry Pudding. One brick loaf soaked until soft inipne pint of new milk ; then add three eggs well beaten, and one quart of ripe cherries. Boil two hours and a half. Serve with either wine or vinegar sauce. Baked Whortleberry Pudding. One cup of butter, two of sugar, four of flour, one of sour milk, five ^eggs, one teaspoonful of saleratna, four cups of berries. Beat the sugar and butter to a cream ; men add the eggs, which have been well beaten, then ^he milk, in which the saleratus is dissolved, and lastly. PUDDINGS. 147 the berries. Bake one hour, and serve with a rich wine sauce. Appledore Pudding. Butter a pudding-dish and line it with stale cake ; then fill it within three inches of the top with blue- berries, blackberries, or currants. To one quart of blue- berries or blackberries allow half a cup of sugar, if cur- rants allow one cupful. Cover the whole with cake, and wet with half a tumbler of wine. Bake half an hour, and frost with the whites of two eggs and one cup of sugar beaten to a stiff froth ; set back in the oven, and bake a light brown. To be eaten without sauce. Bird's Nest Pudding. Pare and core six large apples (being careful not to break them). Make a syrup of one quart of water and one cup of sugar; simmer the apples in this until they are tender, but not so tender but that they will keep their shape ; lay them in a pudding-dish, and cover with a custard made with one quart of milk, five eggs, and three spoonfuls of sugar. Bake until the custard is firm. May be eaten either cold or hot, and without sauce. Eice Meringue. Two cups of boiled rice, one quart of milk, the yolk? of six eggs and the whites of four, two spoonfuls of sugar one teaspoonful of salt, half a teaspoonful of the extract of lemon. Bake thirty-five minutes ; then frost with the m THE APPLEtJORE COOK BOOK. whites of two eggs, one and a half cups of sugar, one tablespoonful of corn starch, beaten to a stiff froth. Flavor with lemon. Bake a light brown, and serve hot without sauce. Pavilion Pudding. Lay in a mould alternate layers of fruit and silver cake. (Cut the slices about two inches thick.) Make a custard with six eggs, one quart of milk, and one teaspoonful of salt. Pour this over the cake, and let it stand in a cool place two hours ; then steam three hours. Serve with a rich sauce. Frozen Pudding. Place in a mould slices of light cake, and between hem any kind of preserves ; when the mould is nearly Ull, cover with cold soft custard. (Dissolve a spoonful of gelatine in the custard when you make it.) Cover the mould and pack in a box of salt and ice, as you would ice cream. Let this stand in the salt and ice five hours. When you dish it dip the mould in a pail of hot water for one instant, wipe the mould, take off the cover, and turn the pudding out. Serve immedi- ately. Be sure that the cover of the mould is so tight that it will not admit one drop of water. It should be . made of block tin. Fruit Pudding. Take one quart of cake crumbs and mix with a custard made of a pint and a half of milk, four eggs, one spoon- PUDDINGS. 149 ful of sugar, two spoonfuls of wine, and a little nutmeg ; let this stand half an hour, and then stir in half a cup of currants, one cup of raisins, and a few strips of citron. Butter a pudding-dish and turn in this mixture. Bake one hour. Serve with a rich wine sauce. Almond Pudding. Pound to a paste one pint of blanched almonds. Boil one quart of milk, and into it, while boiling, stir in the almonds and two spoonfuls of flour, mixed with cold milk, one teaspoonful of salt ; cook this ten minutes. Let this get cool, and add five well -beaten eggs and half a teaspoonful of bitter almond, with one cup of sugar. Bake thirty minutes. Serve cold or hot. Sunderland Pudding. Beat to a froth six eggs. Mix gradually one quart of milk with one cup of flour ; stir into this the eggs and one teaspoonful of salt. Bake twenty minutes in little earthen cups, such as you bake drop cakes in. Serve immediately with rich sauce. Pine Apple Pudding. Butter a pudding dish, and line the sides with slices of stale sponge cake. Pare and cut a large pineapple into thin slices; place a layer of it in the bottom of the dish, and sprinkle with sugar, then another layer, and so on. 150 THE APPLEDORE COOK BOOK. until the dish is Dearly full ; then pour over the whcle two thirds of a cup of cold water, and cover the whole with slices of cake which have been dipped in cold water. Cover the whole with a plate, and bake slowly two hours. Serve with sugar and cream. (Use in all one cup of sugar.) Bread may be used instead of cake. Omelet Souffle. Beat together the yolks of four eggs and two spoon- fuls of sugar ; then beat to a froth the whites of eight eggs and stir into the yolks and sugar. Flavor with half a teaspounful of bitter almond. Turn into a buttered dish aj)d bake twelve minutes. Serve instantly PIES. Puff Paste. Two cups of butter, one quart of flour, one tablespoon- ful of salt, one of powdered sugar. Wash the butter in cold water until it is light and waxy ; divide into two parts and set in the ice chest one hour. Mix the sugar and salt with the dry flour, and then wet with ice-water enough to make a soft paste (mix with a knife, and use the hands as little as possible) ; roll this on the board with the rolling-pin, about half an inch thick ; now cut one of the cakes of washed butter into thin slices, and 6-pread on the paste ; dredge with flour and fold up ; then pound lightly with the pin, and then roll out as before, and spread the second cake of butter the same as the first ; dredge and fold again ; now roll thin as before, and then roll up and place on a plate, and set in the ice chest one or two hours. When ready to cover the pie, cut just enough from the end of the roll to cover the pie ; sprinkle the board with a little flour, place the paste upon it, and fiour the rolling-pin with the hand ; now roW from you, and towards your left hand ; roll very lightly until the right size ; then cover and bake immediately. Quick- ne9if w>.d elasticity are very important, also the washing X5X 152 THE APPLEDORE COOK BOOK. of the butter, Ubc as little flour as possible in rolling the paste ; always make it in a cool room. It is a mistake to think the paste must be hard to be good ; always have it soft enough to roll easily. Green Apple Pies. Pare, qmarter, core, and stew nice tart apples in water enough to prevent them from burning. When tender, sweeten very sweet with white sugar, fill the pie-plate, which has been lined and edged with paste, grate on a little nutmeg, cover and bake forty-five minutes. Dried Apple Pies. Pick and wash one quart of dried apples, and put in a porcelain kettle with two quarts of water and two of cider; let this stand over night, and in the morning place on the fire and simmer three hours; then lay in (bat do not stir) two quarts of sugar, and simmer two hours longer ; then turn into a stone pot, and put away for use. Make the pies the same as green apple. Peach Pies. Lino the plate with plain paste, and lay in the plate five peaches, which just press between the fingers, but do not take out the stones, as they flavor the pie ; now fill the plate with peaches which have been cut in two and the stones taken out. Sift over this a small cup of PIES. 153 sugar, and then add two spoonfuls of water. Cover and bake in a moderate oven one hour. Do not peel tho peaches ; they are very much better not to be. Plnm Pies. Made the same as peach. Mince Pies. Two pounds of tender lean beef; chop it while raw very fine ; take one cupful of chopped suet, two pint bowlfuls of chopped apple, one of stoned raisins, half a bowlful of currants, half a pound of citron, one bowlful of sugar, one half of molasses, two tablespoonfuls of mace, two of cinnamon, one of allspice, one of cloves, four grated nutmegs, three tablespoonfuls of salt. Mi> all this thoroughly with the hands, and then add one quart of cider Put the mixture in a large earthen pan, and place over a kettle of boiling water and scald ; if there is not sugar and spice enough, season to taste. When scalded, stir in one pint of wine and half a pint of brandy. Do not let any one kind of spice predomir'ate. If not moist enough, use more cider. Prepare the plates as for apple pies, and spread in a cupful of the mince meat and cover with a rich pufi" paste. Bake one hour. Lemon Pies. Line a medium-sized plate with plain paste, and rim with three thicknesses of puff paste ; set the plate in a cool 154 THE ArPLEDORE COOK BOOK. place until the filling is ready. Beat to a froth one tea- cup of sugar, the rind and juice of one lemon, and the yolks of two eggs ; then beat the whites of two eggs to a stiff froth, and stir in with one spoonful of milk ; turn this into the plate which you have prepared, and bake in a moderate oven forty-five minutes. Or you may line a deep plate with plain paste, as for squash pies, and turn the mixture into it, and bake forty minutes. This is very nice if the directions are exactly followed . Lemon Pies, No. 2 The juice of two and the rind of three lemons, one cup of butter, one and a half of sugar, eight eggs. Beat the sugar, butter, lemons, and the yolks of the eggs together ; then add the whites beaten to a stiff froth. Bake in deep plates, line with plain paste, fifty minutes in a moderate oven. Marlborough Pies. Steam until tender six good-sized tart apples, and then run them through the cullender ; stir in, while they arc hot, one spoonful of butter ; when cool, stir in the yolks of three eggs, the rind and juice of one lemon, and one teacup of sugar, which have been beaten together. Bake in a moderate oven forty minutes, in a deep plate, as squash pies. Cut and bake little cakes of puff paste, and when the pie is cold, garnish it with them. PUDDING SAUCES. Eich Wine Sauce. Beat to a cream half a cup of butter, and very grad- ually beat in one cup of sugar, one spoonful of corn starch, one wineglass of wine, and the white of one egg. When this is a perfect froth, stir in one third of a cup of boiling water ; set this in warm water for two minutes, stirring all the while, and then serve. Plain "Wine Sauce. Put into a sauce-pan one cup of sugar and one cup of water ; grate into this half a nutmeg, and put on the fire to simmer ; let it simmer half an hour, and then add one glass of wine ; simmer ten minutes longer, and serve. Lemon Sauce. Beat to a froth one spoonful of butter, one cup of sugar, one spoonful of corn starch, and two eggs. When very smooth and light, add one cup of boiling water. Set the basin into boiling water, and stir five minutes. Season with lemon, and serve 156 156 THE APPLEDORE COOK BOOK. Vinegar Sauce. Oue cup of boiling water, one of sugar, one table- spoonful of flour, one of vinegar, and a little nutmeg. Mix the flour with a little cold water, and stir into the boiling sugar and water ; then stir in the vinegar and nutmeg, and boil twenty minutes. Wine sauce is very good made in this manner, using wine instead of vinegar. Season with a little salt. I DISHES FOR THE SICK. Beef Tea. Cut half a pound of lean beef into vety small pieces ; do not have a grain of fat on it, and put into a bottle that has a large opening (an olive or horseradish bottle will be nice) ; put in half a cup of cold water, and cork tight ; set this in a basin of cold water, and place on the fire where it will come to a boiling point, but not boil ; keep it at this temperature for two hours, then strain, and season with salt. Ohicken Broth. Put the bones and about one pound of the lean meat of chicken into a sauce-pan with three pints of water. When it comes to a boil, skim well. Simmer three hours, and strain and salt. If the patient can bear it, a little rice or tapioca boiled with it is an improvement. Oatmeal Grnel. Into one quart of boiling water, sprinkle two table- spoonfuls of oatmeal ; let this boil forty minutes ; season lob THE APPLEDORE COOK BOOK. with salt, strain and serve. If sugar, milk, or cream is wished, it may be added. Indian Meal Gruel. One quart of boiling water ; stir into this one spoon- ful of flour and two of Indian meal, mixed with a little cold water Boil thirty minutes. Season with salt, and strain. Use sugar and cream if you choose. If flour is not liked, use another spoonful of meal instead. Plum Porridge. Into one quart of boiling milk stir two spoonfuls of flour mixed with cold milk ; put in a handful of raisins and a little grated nutmeg. Boil twenty minutes. Sea- son with salt and strain. Oom Tea. Brown and pound in a mortar, one cup of sweet dry corn ; pour on this two cups of boiling water, and steep fifteen minutes. This is very light and nutritious, and can be taken where the patient is very weak. Oream Toast. Heat half a cup of cream, and season with salt. Toast two slices of bread a light brown, and pour the cream over it. Serve immediately. DISHES FOR THE SICK. 159 Wine Whey. Let one cup of new milk come to a boil, and then Btir in half a wineglass of sherry wine. Boil a moment and strain. Vinegar Whey, Boil one cup of milk, and stir in one spoonful of vin egar; if this does not make it whey, stir in a littl? more; when it curdles, strain. Sour Milk Whey. To one cup of boiling sweet milk, and one cup of sour milk, and strain. A Good Drink for the Lungs. Wash clean a few pieces of Irish moss ; put it in a pitcher, and pour over it two cups of boiling water. Set where it will keep at the boiling point, but not boil for two hours. Strain, and squeeze into it the juice of one lemon. Sweeten to taste. If the patient cannot take lemon, flavor with wine, vanilla, or nutmeg. Another Drink. Beat lightly one egg and one spoonful of sugar. Stir into this one cup of new milk, half a wineglass of wine, and a little nutmeg. This is nice without the wine. 160 THE APPLEDORE COOK BOOK. Another Drink. Upon one teaspoonful of slippery-elm, pour one cup of boiling water, strain, and season as Irish moss. Lemonade. The juice of one lemon and one spoonful of sugar. Pour on this cne cup of boiling water, and set away to cool. Another Beef Tea. Cut a pound of lean beef (the round is the best) into dice. Put into a sauce-pan, with a teaspoonful of salt, one of flour, and one fourth of pepper. Pour on this a large pint of cold water. Let it stand an hour or two, then put on the fire ; bring slowly to a boil, and boil slowly an hour. If it has boiled away too much, add a little hot water ; but this rather hurts it. Skim off care- fully every particle of fat. This tea is more palatable than the other, and can be taken by those not extremely sick. Sack Posset, ^ound one Boston cracker, or one soda biscuit. Fnt it in a pint of cold milk ; set on the fire, and simmer fifteen minutes. Beat together one egg, one wineglass of wine, a little sugar, salt, and nutmeg. Turn this into the simmering milk, stirring constantly ; boil up once, and take from the fire immediately DESSERTS. Charlotte Russe. Cut Btak sponge cake into slices about half an inch tliick, and line three moulds with it, having a space of half an inch between each slice ; set the moulds where they will not be disturbed until the filling is ready. N:.w take a deep tin pan and fill about one third full of either snow or pounded ice, and into this set another pan that will hold at least four quarts. Into a deep bowl nr pail, put one pint and a half of cream (if the cream is thick take t)nc pint of cream and half a pint oimilk), whip the cream to a froth, and when the bowl is full, skim the froth into the pan which is setting on the ice ; keep on doing this until the cream is all froth; now with the spoon draw the froth to one side, and you shall find that there is some of the cream which has gone back to milk ; turn this into the bowl again, and whip as before ; when the cream is all whipped, stir into it two thirds of a cup of powdered sugar, one teaspoonful of vanilla, and half a box of gela- tine, which has been soaked in cold water, enough to cover it, one hour, and then dissolved in boiling water enough to dissolve it, which will be nearly half a cupful ; stir all this from the bottom of the pan until it begins to grow stiff; then fill the moulds, and set them on the ice in the pan for one hour, or until they are sent to the table. 161 i 162 THE APPLEDORE COOK BOOK. When ready to dish them, just loosen them at the sides, and turn out on a flat dish. Have the cream ice cold when 3'ou begin to whip it ; it is a good plan to put a lump of ice into the cream while you are whipping it. The directions being so long, may make it appear to be a long and hard process; but it is not so, for it is easily and quickly made. The whip-churn you can get made at your tinman's for a trifle, and as it will be found neces- sary to have one to make many of these dishes 1 give below directions for making it A, is a hollow cylirder of tin, perforated in the bottom and upon the sides, as repre- sented above. B, handle. C, dash of tin, and perforated like the bottom of the cylinder. D, cover, fitting cloi=e upon the upper end of tho cylinder. Ilavi the cylinder three inches in diameter and ten inches in height : the dash two and thr.^e-i|uarter.s inches in diam- eter, and ti.e handle thirteen inches long. To be mado of block tin. With care this will last in a private family fifty years. Note. —The whip-churn, for making Charlotte Russe and creams, can be procured at Sweetser and Clarks. Market Street, Portsmouth. N. U., and at F. A. Walker & Co.V, 83 and 85 Cornhill, and Nos 6 & H BratUc Street, Boston, Mass. Holland Oream. Make the same as Charlotte Russe, omitting the cake and vanilla. Flavor with half a wineglass of Holland gin. Shape in blauc-mange moulds. J DESSERTS. 168 Lemon Oream. The grated rind of one and the juir'e of two lemons, a pint of water, one pint of sugar, six eggs. Beat the whites of the eggs and the lemon together, then add the water; let this stand one hour; then stir in the pint of sugar and the yolks of the six eggs, and place over a gentle fire, until it thickens. Stir continually. When it is thick, set one side until it is cool enough to turn into glasses ; then fill the glasses, and set where t^ey will get I'cry cold Velvet Oream. Make tlic same as Charlotte Russe, omitting the cake and vaniha, and flavoring with half a wineglass of wine. Shape in blanc-mange moulds. Italian Oream. Make the same as Charlotte Kusse, omitting the cake, and adding five well beaten eggs. Shape in blanc-mange moulds Chocolate Oream. Soak one box of gelatine in cold water enough to cover it one hour. Put one quart of rich milk into a tin pail, and set in a kettle with hot water to boil. Scrape two ounces of French chocolate, and mix with eight spoonfuls of sugar ; wet this with two spoonfuls of the boiling milk, and rub with the bowl of the spoon until a smooth paste, then stir into the boiling milk ; now stir in the gelatine, and then stir in the yolks of i 164 THE APPLEDORE COOK BOOK. ten well beaten eggs ; stir three minutes, take off and strain ; set in a pan of ice water ; stir for ten minutes, then add two spoonfuls of vanilla, and put into blanc-] mange moulds ; set away on the ice for three hours. Serve with sugar and cream. I Blanc-mange made with Grelatine. Soak a box of gelatine in cold water enough to cover it one hour. Put three pints of milk in a tin pail, and set in a kettle with hot water ; when the milk comes to . a boil, stir in the gelatine and two spoonfuls of sugar. ^ Flavor with vanilla or lemon, strain into blancmange moulds, and when cool, set on ice to harden. Make this, if possible, the day before it is to be used. Serve with sugar and cream. Moss Blanc-mange. Free from pebbles and seaweed, and wash in several waters one cup of Irish moss (get that that is not pressed); let it soak in cold water one hour, then tie up in a mus- lin bag, and put in a tin pail with three quarts of new milk. Set the pail in a kettle with hot water, and boil thirty minutes ; after it comes to a boil, stirring occa- sionally. Press the bag between the side of the pail and the spoon, to get out all the gluten ; stir in a teaspoon- 1 ful of salt, half a cup of sugar, and flavor with anything you please. Turn into blanc-mange moulds, and set away to cool. Serve with sugar and cream. This is the best kind of blanc-mange. DESSERTS. 165 Blanc-mange in Wine Sauce. Put oue quart of new milk into a basiu, and set the basin in another with hot water. When the milk comes to a boil, stir in four spoonfuls of corn starch, mixed with half a cup of milk and one teaspoon of salt ; stir and boil lor ten miuutes, and then turn into a blanc-mange mould. Set away to cool. When time to serve, turn into a deep dessert-d;sh, and pour over it the following sauce : Beat to a cream the yolks of two eggs, one heaping cup of sugar, and a wineglass of wine ; then stir in the whites of two eggs, beaten to a stiff froth. Serve immediately. Always dip the moulds in cold water before filling them with blanc-mange or cream. Wine Jelly. Soak one box of gelatine in half a pint of cold water two hours ; then pour on a pint and a half of boiling water, and stir until the gelatine is all dissolved, but do not set near the fire ; now add the juice of two lemons, and sweeten to your taste. Wring a piece of thin muslin out of hot water, and lay in a fine s rainer ; strain the jelly through this (after adding one pint of wine to it). Make the day before using. Lemon Jelly. Make the same as wine jelly, using the juice of eight lemons, and one pint more water instead of the wine. This is very handsome when you make half of each kind, i 166 THK APPLEDORE COOK BOOK. and cut it up in small squares, and fill wineglasses with it. Put half of each kind on a plate. Wine jelly may be colored a bright pink by using cochineal ; yellow, by using tincture of saffron, and green, by using the juice of spinage ; but I would not recommond the use of any coloring Soft Custard. Put one quart of new milk into a tin pail, and set the pail into a kettle with boiling water, and sweeten with one cup of sugar. Beat well the yolks of ten, and the whites of four eggs, and mix with them half a cup of cold milk. When the milk comes to a boil, strain the eggs into it and stir two minutes ; then take off and tuin into a pitcher ; set the pitcher in ice water, and stir until cool. Flavor with vanilla. Serve in glasses. Almond Custard. Almond custard made in the same way, using the yolks of iourteen eggs and no whites, and flavor with one teaspoonful of bitter almond. Snowball Custard. Snowball custards are made the same as soft. Beat the whites of six eggs to a stiff froth, and drop into clear boiling water ; boil two minutes, and skim out ; let it drain, and when the custard is put in glasses heap this on top. They make the dish look very handsome. DESSERTS. 167 Chocolate Oustard. Set one quart of milk on to boil as before directed. Scrape with a knife one ounce of nice chocolate, and mix with one heaping cup of sugar ; wet this with two spoonfuls of boiling milk ; -work this into a paste with the back of the spoon, and stir into the boiling milk, and then stir in six wcll-bcaten eggs ; stir three min- utes, and then strain. Set in cold water and stir oc- casionally, until cold, then stir in two teaspoons of vanilla. Serve in glasses. Coffee Oustard. Tie one cup of ground coffee in a piece of muslin, and put on to boil with one quart of milk ; let it boil ten minutes after the milk comes to a boil; then take out and stir in one heaping cup of sugar, and the whites of four and the yolks of eight eggs ; stir two minutes and strain ; set in cold water, and stir occasionally until cool. Serve in glass. All custards are improved by a very little salt. Steamed Custards. Make the same as for baked, and steam until they are firm in the centre. Baked Custards. One quart of milk, five eggs, two thirds of a cup of sugar, one teaspoonful of salt. Fill the cups, and grate i \ 168 THE APPLEDORE COOK BOOK. ovor them a little nutmeg; then place in a deep pan, with warm water. Bake in a moderate oven until they are firm iii the centre. Floating Island. Make the same as snowball custard, and serve in a deep glass dish, with the whites of the eggs heaped in the centre. Apple Snow. Pare, slice, and quarter ten good-sized tart apples ; steam them until tender, and then run them through the cullender, and set where they will get ice cold. When cold, add the grated rind and the juice of two lemons, one cup of sugar, and the whites of six eggs. Beat all to a froth, and serve immediately in a deep glass dish. Tipsy Parson. Stick a large square of sponge cake full of blanched almonds, and then lay it in a deep glass dish ; pour over it a tumbler of sherry, and when the wine has all soaked into the cake, fill the dish half full of soft custard. Apple Float. Fill a deep glass dish half full of soft custard, and then heap up with apple snow. (Make the custard with the yolks of the eggs ) DESSERTS. 169 Trifle Cut stale cake into slices, and spread preserves be tween them ; lay in a deep glass dish, aui heap the dish full of whipped cream. Wine Whips. Into a pint of cream, stir half a cup of sugar, half a glass of wine, and a lump of ice ; whip to a froth, and till the glasses. Fruit Whips. Pill the glasses one third full of any kind of preserved berries or jelly, and then fill up with whipped cream. Mock Sherbet. Fill a six quart pan with new-fallen snow ; grate the rind and squeeze the juice ol six lemons into it, and then stir in four cups of sugar. Serve immediately. This can also be made with currant jelly. Cream Cakes. One pint of boiling water, one cup of butter, one quart of flour, and the yolks of eight and the whites of ten eggs. Put the water and butter in a flat sauce-pan, and when it boils up, stir in all the flour at once ; keep over the fire, and beat well for five minutes ; then when cold break the eggs into a bowl, but do not beat ; turn about I 170 THE APPLEDORE COOK BOOK. three at a time on the paste, and beat all together half an hour. When light, drop on tin sheets. Have half a spoonful in a cake, and drop about two inches apart. Bake forty minutes in a rather quick oven. When baked, cut open at the sides with a small sharp pointed knife, and fill with a cream made as for cream pies These are very nice glazed with chocolate and filled with raspberry or strawberry preserves. Sponge Drops. Beat to a froth three eggs and one teacup of sugar ; stir into this one heaping coflbe cup of flour, in which one teaspoonful of crcum of tartar and half of saloratus are thoroughly mixed. Flavor with lemon. Butter tin sheets with washed biittci' (Lird or salt butter will make them taste bad), and drop in teaspoonfuls about three inches apart. Bake instantly in a very quick oven. Watch very closely, as they will burn easily Serve with ice cream. Kisses. Beat to a stiff froth the whites of two eggs, and beat into them, very gradually, two teacups of powdered sugar aiid two tablespoon fuls of corn starch. Flavor with lemon. Butter tin sheets with washed butter, and then cover with letter paper ; drop on this the mixture in teaspoonfuls, and about two inches apart. Bake fifteen ininutcs in a warm oven, but be sure that it is not warm enough to brown DESSERTS. 171 them. After ihej are takeu out let them stand until cold before removing them from the paper. Oocoanut Drops. Beat to a froth the whites of two eggs, and add gradu- ally one small cup of sugar, and one cup of prepared oocoanut, and one spoonful of flour. Prepare the tin sheets as for kisses, and bake five minutes in a quick oven. Cheese Cakes. Roll pulf paste about a quarter of an inch thick, and cut into two equal parts ; on one part grate cheese about half an inch thick ; sprinkle with water, and lay the other part over it; roll the »pin lightly over this and cut into strips about two inches wide and four long ; lay on tin sheets, and bake in a quick oven fifteen or twenty' minutes. Tarts. Roll pufl' paste about an inch and a half thick ; cut with a largo cutter, and then with a smaller cutter ; cut uut the centre, leaving the rim about an inch wide. When you have cut out all you want, take the pieces which you cut from the centre, and roll about one quarter of an inch thick ; cut this out with a large cutter, and wet with cold water ; lay the rims on these, and bake in a quick oven about twenty five minutes When cold, fill with any kind of jam or jelly. i it2 THE APPLEDORE COOK BOOK. Directions for Freezing. Set the freezer in the centre of the tub ; be sure that everything is in place, or it will not work when you get it packed. Have the ice chopped fine, and put in a layer about three inches deep, then a layer of coarse salt about an inch deep, and then the ice, and BO on, -tiniil the tub is full, having the ice last. Use about one third salt, and two thirds ice. It must be packed very solid After the cream has been put in, and you have turned it ten minutes, pack again, and be sure to get it solid. When the water is trouble- some, let off some, but not all. Stop the hole imme- diately, and pack to fill the space that was occupied by the water, as the mixture will not freeze until all ail- is excluded Beat one way until. you can no longer turn the beater. Now carefully brush the ice and salt from the cover and take out the beater ; cover again and put a cork in the cover. Now pack again with ice and salt. Cover the whole with a piece of old carpet, and let it stand a few hours. Or if you wish to put it in moulds, fill them as soon as you take ou^ the beater ; pack th( m down welh or they will not look smooth when taken out. If you use an old-fashioned freezes*, you must have a long iron spoon to beat it with, and a long knife to cut it from the sides with. Turn the freezer with the hands ; take off the cover every fifteen minutes. Scrape the cream from the sides, and then beat, as you would cake, lor ten minutes. DESSERTS. 173 When hard, light, and smooth, cover as before directed, or put in moulds Lay the moulds in ice and salt for three hours, and when ready to dish, dip them in warm water for an instant. Wipe and turn the mould on an ice rream dish ; remove very gently. Serve immedi- ately Ice Oream made with Cream. Take four quarts of cream and ffweeten with one heaping quart of sugar. Flavor with anything you please, but very strung. Coffee Ice Oream. Made the same as chocolate, but using coffee in- stead of chocolate. Tie one pint of ground coffee in a piece of muslin, and boil in the milk half an hour be- fore ; then take it out, and make as before directed. Lemon Ice Oream. Put two quarts of rich milk into a tin pail, and set into a kettle with hot water ; when this comes to a boil, stir in four spoonfuls of corn starch ; wet with one cup of milk. Cook this twenty minutes, and then add' the yolks of twelve eggs, well bf^aton, stir a few minutes, and then take of and cool ; before cooling, stir in one heaping quart uf sugar. When ice cold, add two quarts of cream, or rich milk will answer, and freeze Vanilla, pineupplRESfiRVES. 189 Preserved Pineapple. Pare and cut the pineapple in slices about an inch thick. Cover with an equal weight of sugar, and let it stand over night. In the morning proceed as with peach preserves. Preserved Oitron Melon. • Fare and cut the melon into handsome pieces about an inch thick. Boil gently until tender, in just water enough to cover it ; as soon as it is tender, take out and lay in a platter, and put more on to boil. Do this until all is cooked. Now make a sirup of the weight of the melon in sugar (which weigh before cooking) ancj the water in which it was boiled Let this boil one hour ; then put in the melon, and one lemon sliced to each pound of melon ; a few cloves. Simmer fifty minutes, then take up and boil the sirup half an hour longer, then pour over the melon while hot. Preserved Apples. Pare and quarter good tart apples ; preserve them the same as melon, omitting the cloves. They are nice to use late in the spring and early in the summer for green apple pies ; but as a preserve, they are too insipid. Preserved Plums. Take the weight of the plums m sugar, and to two pounds of sugar allow half a pint of water. Make a 100 THE APPLEDORE COOK BOOK. eiiup of lliis, and when clear, boil the plums in it for forty-five minutes. Do not put many in it at a time. When they are all done, let the sirup boil an hour, and pour over them while hot. Seal with note-paper This rule will answer for all kinds of plums. Preserved Cherries. CherrieB are preserved the same as plums. Preserved Quinces. Pare, quarter, and cut out the cores. Save the par- ings and cores for jelly. Preserve the same as pears, omitting the lemon. Easpberry Jam. Take equal weights of raspberries and sugar ; put the berries in a dish and cover with the sugar, and let them stand over night. In the morning put in the kettle and boil two hours (skimming carefully), and put up in jars ; seal with note paper. Strawberries and blackberries are cooked in the same manner. Barberries Preserved with Pears. Weigh the barberries, and make a sirup of an equal weight of sugar, allowing half a pint of water to a pound of sugar. When the sirup is clear, put in the barberries (which must be free from stents), and boil fifty minutes PRESERVES. 101 When the barberries are all cooked, put as many pears, pared and quartered, as you have barberries into the sirup, and boil until tender ; then take up and put with the barberries. Boil the sirup thirty minutes, and then pour boiling over the fruit. Barberries Preserved in Molasses. One peck of barberries, six quarts of molasses. Pick the barberries free from stems and imperfect ones. Let the molass eajco me to a boil, then put in the barberries, and boil abou%ifty minutes. They will be clear and full when done.i* Skim them out and put in the jars. Save two quarts of the sirup for drinks, and turn the remainder over the barberries. Be very careful that the molasses shall not burn. Sweet apples may be cooked with these in the same manner that pears are cooked with thoSe done in sugar. Grape Marmalade. Put the grapes in a stone pot, and set the pot into a kettle with cold water •, set this on the fire and boil until the grapes will mash easily ; stir them often, and jam with bowl of the spoon. Take them up and strain through a sieve. To a quart of the pulp allow a pint of sugar, and boil forty minutes. Currant Jelly. To be nice the currants must he just ripe, and neither more nor less. Put them, stems and all, into a stone pot ..^ 102 THE APPLEDORK COOK BOOK. and cover to keep the steam in. Set the pot into a kettle with cold water, and place on the fire. Boil until they will all jam easily. Jam them with the bowl of the spoon. Lay a piece of thin muslin in a sieve, and turn the cur- rants into it ; squeeze the juice through. If you are care- ful to have it clear now, you will not have to strain it after the sugar is added. Tu a pint of juice add a pint of sugar, and boil fifty minutes. Take it off the lire and let it stand until so cool that it will not break the glasses, but no longer, and then till the glasses ; let them stand in the sun a few days, and them seal with nq^^lper. Ourrant Shrub. Make the same as jelly but boil only ten minutes When cool, bottle. Raspberry, strawberry, and black- berry shrubs made in the same way. Apple Jelly. Make the same as quince, with the addition of a stick of cinnamon and one lemon to a quart of juice, after the sugar is added. It will take longer to cook than quince. Quince Jelly. Put the cores and parings in the preserving kettle, and cover with cold water. Boil gently two hours ; then squeeze through a thick piece of cloth, and to a pmt of juice allow a pint of sugar. Boil until it will PRESERVES. 193 jelly when a little is put in a saucer, then treat as currant jelly. Where water is put with fruit you can- not limit the time of boiling. To Oan Berries. Put the berries in a nice tin pan, and set over a boiler of boiling water, and to a gallon of berries allow one cup of boiling water ; heat the berries to a boiling point. (Cover them, and stir occasionally, and they will heat much sooner.) Heat self-sealing jars by putting them in a pan of cold water. Set on the stove, and let the water boil ; now fill the jars to the top, and put on the covers, and set up ; as the glass is expanded by the heat, they cannot be set tight now ; but after th^y become cool, get a man to set them up very tight. Set away in !i cool, dry place. Always use the fruit as soon as opened. If these directions are followed, you may put up any kind of fruit, and keep it nice for years. PICKLES. Pickled Cucumbers. Pick the cucumbers before they get very large ; lay them in a tub, and cover with a boiling brine of one gill of salt to one gallon of water ; let this stand until cold, and then turn the brine back into the kettle and boil again, and pour over the cucumbers; do this five times, and then turn off and cover with boiling alum water fallow one heaping spoonful of alum to one gallon of water). When cold, turn off, and boil again, and turn on the cucumbers a second time. When this is cold tnrn off, and drain the cucumbers Now put on a few quarts of good cider vinegar in a porcelain ket- tle, and when it boils, drop a few cucumbers in at a time, and let them boil about eight minutes; then skim out and drain. Do this until they are all scalded. Lay them in a stone pot and cover with good cider vinegar. You may use bell peppers and spice if you choose. You cannot fail to have good pickles if you follow this rule. Tomato Pickles. Cut green tomatoes into slices about an inch thick, and sprinkle with salt. ( Allow half a cup of salt to a peck of tomatoes), and let them stand over night. In the morning turn off all the liquor and scald them in 194 PICKLES. 195 boiling viDCgar ; then lay them in the stone pots and sprinkle between them half a spoonful of white mustard seed and a handful of whole cloves. Cover vnth cold vinegar. Tomato Pickles, No. 2. Cut a peck of green tomatoes in slices, and lay in a stone jar ; cover with one pint of molasses. Skim when it ferments, and your pickles are made. This is good. Piccalilli. Slice one peck of tomatoes and sprinkle with^one handful of salt; let them stand over night, and in the morning turn off the liquor. Chop the tomatoes, one cabbage-head, seven onions, and four green peppers. Mix with this half a pint of whole mustard, half a tea- cup of sugar, half a teacupful of horseradish, and vin- egar enough to cover the whole. Stew until soft. Tomato Oatsup. Cut up one gallon of ripe tomatoes, and put on in a porcelain kettle and boil. Prepare half a pint of sugar, half a pint of strong cider vinegar, or more if not strong ; one tablespoonful of salt, one teaspoonful of cloves, one of allspice, one quarter of a teaspoonful of cayenne pep- per. Boil the tomatoes half an hour and then run them through a sieve. Now put them on with the spice, vine- gar, and sugar, and boil until there is about two quarts and a pint. Cool and bottle. SAUCES, Drawn Butter. Beat one cup of butter and two spoonfuls of flour to a cream, and pour over this one pint of boiling water. Set on the fire and let it come to boil, but do not boil Serve immediately. Egg Sauce. Chop up two hard boiled eggs, and stir into dtawu butter. Oyster Sauce. Set a basin on the fire with half a pint of oysters and one pint of boiling water ; let them boil three minutes, and then stir in half a cup of butter beaten to a cream, with two spoonfuls of flour ; let this come to a boil, and serve. Oelery Sauce. Chop fine two heads of celery, and boil one hour ; at the end of that time, have about a pint and a half of water with it, and stir in two spoonfuls of flour wet with cold water. Boil this ten minutes, and then stir in two spoonfuls of butter. Seasor with pepper and salt, and serve. 196 SAUCES. 197 Oaper Sauce. Into a pint of drawn butter stir three spoonfuls of # capers. Mint Sauce. Chop fine half a cupful of mint, and add to it a cup of vinegar and a spoonful of sugar. Bread Sauce, Ilalf a pint of grated bread crumbs, one pint of milk, and one onion. Boil this until the sauce is siQpoth, then take out the onion and stir in two spoonfuls of but- ter, and salt and pepper. Boil up once, and serve. Coddled Apples. Pare and core with an apple-corer, cook the same as for apple-sauce ; but allow one pint of sugar to one quart of water. Cranberry Sauce, Pick and wash the cranberries, and put in the preserv- ing kettle with half a pint of water to one quart of ber- ries ; now put the sugar on top of the berries, allowing a pint of sugar to a quart of berries. Set on the fire and stew about half an hour Stir often to prevent burning They will not need straining, and will preserve their rich color cooked in this way. Never cook cranberries be- fore putting in the sugar. Less sugar may be used if you do not wish them very rich. 198 THE APPLEDORE COOK BOOK. Apple Sauce. Pare, quarter, and core nice tart apples Make a sirup of two quarts of water and one cup of sugar; simmer the apples in this until tender, but do not break them ; then lay in an earthen dish ; do this until they are all cooked. (Do not put many in the sirup at a time), and then let the sirup get cool, and turn on the apples. Baked Pears. Put the pears in a deep earthen dish or a baking-pan, and to a dozen good sized pears allow half a cup of sugar and a pint and a half of water. Bake in a mo- derate oven two hours and a half or three. They will not keep many days cooked in this manner, but they are nice. Sweet apples are cooked in the same manner. Stewed Prunes. Wash the prunes in warm water and rub them well between the hands. Put them in a kettle that you can cover tight, with two quarts of water to one of prunes. Stew them gently two hours. These will not keep more than two days in warm weather, but cooked in this way they do not require any sugar, and are very nice. Dried Apple Sauce. Pick and wash the apples carefully, then place in a SAUCES. 199 preserving kettle. For one pint of dried apple cut the thin yellow skin off a lemon, and then pare and cut up the inside. Put the yellow skin (be careful not to get any of the white) and the inside into the kettle willi the apple, and three pints of* cold water. Cover tight, and simmer three hours, then put in one pint of sugar, but do not stir the apple, and simmer two hours longer. Neoer stir dried apple-sauce. DRINKS. Tea. Scald the teapot and pot in the tea, allowing one tea- fepoonful to each person ; pour over this half a cup of boiling water (soft water is the best), and steep in a hot place, but not where it will boil, ten minutes ; then turn in all the boiling water you wish, and serve. Coffee. Put one cup of ground coffee and one pint of cold water into the coffee-pot ; set the pot on the fire and boil ten minutes after it comes to a boil ; then turn in a pint of boiling water and a piece of salt fish skin about an inch square. Boil ten minutes longer, then turn in half a cup of cold water and set one side five min- utes ; turn into another pot. and send to the table. Al- ways serve boiled milk with coffee. Shells. Put one quart of cold water and half a cup of shells into the pot, and boil gently four or five hours ; add boiling water occasionally. About twenty minutes be- fore serving, add one pint of new milk and boiling water enough to make three pints in all ; let this boil a few minutes, strain and serve. 200 DRINKS. 201 Ohocolate. With four spoonfuls of grated chocolate mix one of sugar, and wet with one of boiling water. Rub this smooth with the bowl of the spoon, and then stir into one pint of boiling water ; let this boil up once, and then add one pint of good milk ; let this boil up once, and serve. Prepared Oocoa, Prepared cocoa is made the same as chocolate, omitting the sugar. All milk may be used if preferred. Never boil chocolate or prepared cocoa more than one min- ute. Boiling makes it oily. The quicker it is used after making the better. EGGS. Boiled Eggs. Put the eggs in a tin basin and pour boiling water »ver thcni ; let them stand on a part of the stove where they will keep hot, but not boil, for ten minutes, or boil in boiling water three minutes and a half. The first method is the best. This is for rare done eggs. Fried Eggs. Ilave boiling lard in the frying-pan ; break the eggs into a saucer one at a time, and slide them gently ir.to the pan ; now, with a large spoon, dip the boiling lard and pour it over the eggs ; do this until they are set, then dish. Dropped Eggs. Turn a quart of boiling water into a basin with one spoonful of salt. Break the eggs, one at a time, into a saucer ; dip one side of the saucer into the water and let the eggs slide gently into it. Boil gently until set, which will be in about two minutes, and serve on toast Poached Eggs. Break and beat up two eggs, and stir into them two tablespoonfuls of milk and half a teaspoonful of salt ; put 202 EGGS. 203 them into a basin, with half a spoonful of butter, and set over the fire. Stir until it thickens, and then serve. Scrabbled Eggs. Beat together four eggs, and then turn into a pan with one spoonful of melted butter. Stir quickly over a hot fire one minute, and serve. Omelets. Beat lightly two eggs, and stir in one spoonful of milk and a pinch of salt. Heat the omelet pan hot, and then put in a little bit of butter, and when melted turn in the beaten eggs ; set on the fire, shake the pan, cook until a light brown ; then fold the omelet and serve on a hot dish. Earn, mushroom, lobster, chicken, and all kinds of omelets are made by chopping up the meat, and laying it between the folds before dishing. Miscellaneous Receipts. Buttered Toast. Beat to a froth one cup of butter and three table- epoonfuls of flour ; pour over this one pint and a half of boiling water ; set this over a kettle of boiling water for ten minutes. Cut bread in slices half an inch thick ; toast brown and dip into this. Serve very hot. Milk Toast. Put one quart of milk in a tin pail or basin, and set into a kettle of boiling water. When it comes to a boil stir in two spoonfuls of flour, mixed with half a cup of milk, one spoonful of butter, and salt to taste ; let this boil ten minutes, and then put in the bread, which must be toasted brown. Cook five minutes longer and serve. French Toast. Soak bakers* bread, as for Italian fritters ; toast brown, butter and serve hot. 204 MISCELLANEOUS RECEIPTS. 205 Sandwiches. Take the pieces of ham which are left on the bone after all the slices are cut off and chop rather fine. Cut bread into thin slices (the milk yeast is the best for this) and butter. Now spread with the ham, and lay another but- tered slice over this. Trim the edges. This is a very nice dish for evening parties or picnics. Fold them in a damp towel until they are sent to the table. They may be made by putting slices of cold ham, tongue, beef, or chicken between the slices of buttered bread. Oyster Stew. Drain all the liquor from the oysters ; put it into a porcelain kettle, and let it come to a boil ; then skim off all the scum. Now turn in the milk, which you have let come to aboil in hot water. (Allow one quart of milk to one pint of oysters.) Stir in also one spoonful of but- ter or more, salt and pepper to taste. Now put in the oysters, let them boil up once, and serve with a dish of oyster crackers. Oorn Starch Oakes. One cup of butter, one and a half of sugar, one and a half of flour, one half of corn starch, one half of milk, four eggs, one teaspoonful of cream of tartar, one half of salcratus. Flavor with lemon. Bake in sheets. This will make two sheets, and will keep a month. 206 THE APPLEDORE COOK BOOK. Seed Cakes. Butter the size of an egg, two cups of sugar, and four of flour, half a teaspoonful of saleratus, and railk to wet it so that it will roll easily ; seeds to taste Roll about half an inch thick, and bake in a quick oven. Strawberry Short Cake. Two cups of flour, one cup of sour milk, butter the dze of a walnut, one third of a teaspoonful of soda, one fourth of a teaspoonful of salt ; mix lightly, and bake in a quick oven. While baking take one pint and A half of strawberries, and mash fine. When the cake is baked, cut in two, and butter each part ; then put on the larger portion a layer of sugar, and then straw- berries, then a layer of sugar, then lay on the other part, and serve immediately. Oream Cakes. Turn on one cup of butter, one pint of boiling watei . Stir two good-sized cups of flour into this, then take ofl and cool. When cool, stir in five well-beaten eggs Drop on tins and bake. Filling. — Make the filling as for cream pies. It will take twice the quantity. MISCELLANEOUS RECEIPTS. 207 Tapioca Oream. Four large spoonfuls of tapioca, just cover with cold water, and soak over night. Set one quart of milk on the fire to warm. Beat the yolks of four eggs and one cup of sugar together. Stir into the boiling milk, with a pinch of salt, and then stir in the tapioca. J^eat the whites to a stiff froth and stir into the custard, then turn into a dish. Flavor with lemon or vanilla. Took like a soft cuptard before adding the whites. Older Oake. One cup of butter, two of sugar, foui s>f flour, three eggs, half a pint of cider, one teaspoonfu.' i^' soda, spice to taste. "Veal Loaf. Take three and a half pounds of veal h'om fhe leg and chop it very fine ; add six powdered crailcrs, half a pound of salt pork chopped fine, and two ^ggs well- beaten. Season with tablespoonful of salt, one teaspoon- ful black pepper, half a teaspoonfnl of allspice, one half of ground clove, half a small onion chopped fine ; sage or sweet marjorum may be used instead of onion if preferred. Knead all this together and make it into a loaf, and place it on a tin sheet. Beat ono egg, and pour it over the loaf; put bits of butter ou tV"*. top, and sift over it half a pound of crackers. Take LiUi \ tear cup of hot water, add a piece of butter ihv iviv of a 208 THE APPLEDORE COOK BOOK. nutmeg, and with this baste the loaf three or four times while baking. Bake two hours. When cold cut in thin filices, and serve for either breakfast or tea. Lemon Pies. Take two lemons and grate away the outside, and not use it. Chop the rest very fine ; into two teacups of hot water, stir two spoonfuls of corn starch, and boil ; add two teacups of sugar ; when cool, add the beaten yolks of four eggs and the chopped lemon ; stir well together. Line two plates, and pour in the mixture and bake. Beat the whites of the eggs to a froth with six tablespoonfuls of sugar. Spread this over the pies ; set in the oven again and bake a light brown. Hop Yeast. Extra nice. Into one quart of water in which potatoes have been boiled put a pinch of hops, and boil a few minutes ; strain, and then stir in one spoonful of sugar and one of salt. Let this cool, and when blood warm add half a cup of good yeast. It soon foams up like beer, and will keep in all temperatures. Put nothing in the yeast but the potato water, hops, sugar, salt, and the rising. Baked Buckwheat Cakes. Mix and rise the buckwheat over night, as for griddle cakes, only a little stiffer ; in the morning heat French roll pans very hot in the oven ; grease them, turn in the batter, and bake. MISCELLANEOUS RECEIPTS. 209 Frosting. Beat to a froth the white of one egg. Beat into it, very gradually, one teacup of powdered sugar, and one scant tablespoonful of corn starch, and the juice of one lemon Spread this over the cake, then wet a clean knife in cold water and smooth the frosting with it. Set in a warm, dry place to harden. Frosting, Wo. 2, Take about one sixteenth part of an ounce of gela- tine and put in a bowl ; just moisten with cold water, and let it stand half an hour ; then pour on it boiling water enough to dissolve ; now stir in powdered sugai enough to thicken. Season with lemon, and spread on the cake. This is not so handsome as that made with the white of an egg, but is made quickly, and will harden in half an hour. Frost the cake while it is warm, as it dries more quickly and adheres better. Whitpot Pudding. One cup of Indian meal, one of molasses, a little salt. Scald thoroughly with boiling water. Add a quart of milk ; pour into the baking-dish and bake one hour, stirring thoroughly at least twice while it is baking. Let it get about half cool before you serve it. 210 THE APPLEDORE COOK BOOK. Boiled Indian Pndding. Four cups of Indian meal, one cup of beef suet chopped fine, one cup of molasses, a little salt. Pour on boiling water enough to make a thick batter. Boil in a cloth, tied very loosely, two hours or more. Put in the pot before the water quite boils. Sei-ve with butter and sirup. Spiced Currants, Five pounds of currants, four pounds of sugar, one pint of vinegar, two tablespoonfuls of cloves, two of cinna- mon. Stew half an hour. To eat with roast meat. Ohili Sauce. Take nine large or eighteen small tomatoes, scald, peel, and chop, with two peppers and one large onion. Add one tablespoonfal of salt, two of sugar, one teaspoonful each of ginger, cloves, allspice, cinnamon, one nutmeg, and two small cups of vinegar. Stew half an hour ; bottle while hot. Graham Pies. Mrs. C. Thaxter Into a pint of Graham flour, stir one teaspoonful of salt; wet with boiling water enough to make a stiff paste. Roll this very thin, and cut into cakes about three inches in diameter ; put into these a spoonful of apple-sauce and fold them Bake on tiH sheets. These can be eaten by any dyspeptic. REMARKS ON DIGESTION. In the stomach is produced a liquid secretion called the gastric juice. This does not act upon starch or fat of any kind. The only thing it dissolves is the albu- minous matter. Now, when this albuminous matter is not saturated with fat, the gastric juice acts upon it readily ; but, as in the case of pastry, doughnuts, fried meats, etc., where the whole mass is saturated with a fatty substance, it takes a long time before the gastric juice can get at the albuminous matter to act upon it ; hence the distress by the over working of the stomach ; and, if this kind of food is partaken of frequently, the stomach force will be weakened, and refuse to do its work. This will disarrange every other member of the digestive organs ; and, in a short time, you have a first- class dyspeptic. All food, therefore, should be as light, porus, and free from fat as possible. When fat is used, it should be in such a manner that it will separate readily from the other substances on entering the stomach. Alcohol retards digestion, and renders it incomplete, by coagulating the gastric juice. Pood, when taken into the stomach either very hot or vety odd, does not digest readily. Food taken when 211 212 THE APPLEDORE COOK BOOK. the body or mind is very tired does not digest readily. Digestion goes on very slowly during sleep ; but it is more complete, and repairs the waste of the body more thoroughly than the rapid digestion of the walking hours Children digest food more rapidly than adults, and should therefore be given a light lunch, when more than four hours intervene between the regular meals. It is a great mistake to think that light breakfasts are better than substantial ones. The breakfast sup- plies the fuel for the great waste which goes on during the busiest part of the day, and therefore should be of a simple, nutritious character, and an abundant supply of it. Another mistake made by many persons is the taking of a number of hours of exercise before break- fast. The stomach, whi\e empty, is in a condition to re- ceive disease. In a high, dry "atmosphere, there is less danger from this habit ; but in a country which is at all malarious, it is one of the most dangerous things which can be done. Regularity as to the time of eating is also one of the necessary things to be observed, that the digestion may be perfect. Pastry should be used very sparingly, puddings, fruit, and light deserts taking the place of pies The preparation of food should be made more a matter of conscience, with the housekeeper and cook, than it is at present. In planning the preparation of a dish, the question should not be. Is it convenient, and REMARKS ON DIGESTION. 213 will it please ? but, Will it be healthful, mentally, mor- ally, and physically ? for the food we eat affects all three natures. Then food, to do its highest and best work, must be of the best quality, prepared carefully (but always to retain its simplest form), partaken of regularly in a chtHTful loom and in cheerful company . MEDICINAL. Unfailing Onre for Constipation. Three teacupfuls of coarse, clean wheat-bran, three of sifted flour, one heaping teaspoonful of cream-tartar, one-half of soda, one of salt, seven of sweet butuer. Mix with cold milk, and roll into thin biscuit ; and bake thoroughly in a moderately hot oven. They should be from one-fourth to one-third of an inch thick, and be cut with a small biscuit-cutter. Great care must be taken that they do not burn, and at the same time that they get thoroughly baked. They will keep a long time if kept in a tight tin box ; and they should be eaten at each meal. — From Mr. Leonard Scott, after twenty years^ experience. Onre, No. 2. A little while before retiring, mix a tablespoonful of flaxseed in cold water enough to make it pour readily, and, on going to bed, drink this. It is not nauseating at all, and will act on the bowels without deranging them as drugs always do. Drinking a glass of cold water at night and in the morning helps many persons. Eating fruit is also good. 214 MEDICINAL. 215 Persons having this trouble should eat vegetables, meats, hominy, oatmeal, and coarse breads. They should also take a great deal of exercise. Diarrhoea. Brown rice as you would the coffee bean, and then either grind or mash in the mortar ; take half a cup of the ground rice, and pour about a quart of boiling water over it and let it stand about ten or fiftctMi min- utes ; then strain and sweeten with loaf sugar and sea- son with boiled milk. Drink of this freely. This is par- ticularly nice for children. Oure No. 2. — Flour Gruel. Let one quart of fresh milk come to a boil, and then stir in one tablespoonful of flour, which has been mixed with milk enough 'to make a smooth paste ; boil this mixture thirty minutes, being careful not to let it burn. Season with salt and strain. The patient should be kept warm and quiet. Inflammation of the Bowels, Cover the bowels with thin slices of fresh beef, and, when they begin to grow dark, remove them and put on more fresh beef ; continue this until the inflammation U all drawn out. 216 THE APPLEDORE COOK BOOK. Burns. Wet saleratus and spread on a cloth ; bind this around the hurnt part, and, in few hours, it will be nearly well, unless ihe burn is very deep, in which case the saleratus should 6e removed ; and after being removed the burn should be covered with a piece of old linen on which has been /"^bbed a little mutton tallow or sweet oil. Neuralgia. One of the causes of neuralgia is constipation ; and fherefore one of the first things to do is to get the bowels in a healthy condition. A poultice made from the common white bean is a great relief Boil the beans in water enough to make a thick paste ; mash them, and spread the paste thickly on a cloth : then cover the paste with a thin piece of muslin, and bind on the painful parts. The bean poultice will retain heal longer than one made of any thing else ; and, as heat and moisture opens the pores, it thus relieves the pain. Qot oatmeal gruel heats the system quickly and thoroughly, for which reason it should be taken freely in all cases of colds, neuralgia, and rheumatism. Growing-in-Nails. When the nails are trimmed cut a deep place in the centre of any that have a tendency to grow into the flesh. The incknation of the parts of the nail to grow together will keep it out of the flesh. MEDICINAL. 217 Roll a piece of soft paper quite hard, and pack hard between the upper lip and gum, and in a few minutes the bleeding will stop. Oure for Hoarseness. Bake a lemon or sour orange for twenty minutes in a moderate oven ; then open it at one end, and dig out the inside, which sweeten with sugar or molasses, and eat. This will cure hoareness and remove pressure from the lungs. Under the heading of " Medicinal " I do not give any rules that will take the place of a physician in cases of severe sickness ; but I give simple remedies which have been thoroughly tested, and which 1 hope may relievo many others by being thus made public. MISCELLANEOUS Mock Bisque Soup. — Very nice. Stew one can of tomatoes (one quart can). While the tomatoes are stewing, put three pints of milk on to boil; setting the basin in which the milk is into another of hot water. When tho milk comes to aboil, stir in a tablespoonfnl of flour, which has been thoroughly mixed with a little cold milk. Let this boil ten minutes, and then add butter the size of an egg, salt and pepper to tai=?te. The tomatoes, which were put on at the same time with the milk, are now ready io strain into the mixture. Just before straining, stir a pinch of saleratus into the tomatoes to remove the acidity. Serve im- mediately. Ohicken Pillau, — A Southern Dish. Cut a chicken into pieces the size you wish to serve at table, then wash clean and put into the stewpan with about one-eighth of a pound of salt pork, which has been cut up into small pieces. Cover this with cold water, and boil gently until the chicken begins to grow tender, which will be in about one hour, unless the chicken is old. Now Bcason the liquor and chicken 218 MISCELLANEOUS. 219 with salt and pepper, rather highly, and add three tea- cups of rice, which has been picked and washed, and let it boil thirty or torty minutes longer. There should be a good quart of liquor in the stew- pan when the rico is added. Care must be taken that it does not burn. Pork or any other kind of meat can be used. To Pickle Oysters. Two hundred large oysters, one-half pint of vinegar, one-half pint of white-wine, four spoonfuls of salt, six spoonfuls of whole black pepper, and a little mace. Strain the liquor, and add the aboved-named ingredi- ents, then put on the fire and boil up, and pour while boiling hot over the oysters, and let them stand ten minutes : then pour the liquor off them and let both oysters and liquor get cold; then put the oysters in a jar with the liquor, and cover tight. They will keep some time. Oatmeal. Oatmeal, Indian meal, and hominy all require two things to make them perfect : that is, plenty of water when first put on" to boil, and a long time to boil. Have about two quarts of boiling water in a large stewpan, and into it stir one cup of oatmeal, which you have already wet with cold water ; boil this an hour, * stirring often, and then add half a spoonful of salt and boil an hour longer. If it should get too stiff 220 THE APPLEDORE COOK BOOK. add more boiling water ; or, if too thio, boil a little longer : you cannot boil it too much. The only trouble there is in cooking oatmeal is that it takes a long time, and surely no one will let that stand in the way when it is so much better for having the extra time. It is also very necessary that there be an abundance of water to begin with ; if not, it will never be as good, no matter how much may be added after it has been cooking any time. Hominy. Wash in two waters one cup of hominy, then stir it into one quart of boiling water with a little salt, and boil from thirty to sixty minutes : it is better boiled sixty than thirty. Be careful that it does not burn. Hominy can be used more than oatmeal, as it can be eaten with any kind of meat, and should be cooked once a day. It is nice and appropriate for any meal. It is also good eaten warm or cold with milk. Hominy Griddle-cakes. To one pint of warm, boiled hominy add a pint of milk or water, and flour enough to make a thin batter ; beat up two or three eggs, and stir them into the bat- ter with a little salt. Fry as any other griddle-cake. They are delicious. Waffles. One pint of sifted flour, milk enough to make a thin MISCELLANEOUS. 221 batter, which will be about two-thirds of a pint, a small piece of butter melted (about a tablespoonful after being melted), two eggs beaten very light, a little salt. Mix the milk with the flour gradually until it i.i a smooth paste, then the salt and molted butter and last the well- beaten eggs. Have the waffle-irons about as hot as a griddle for cakes, and butter them well. Pour in enough of the batter to cover the iron, and put the other side down gently on it Let it stand over the fire about thirty seconds, and then turn over and let the other side remain to the fire the same time, then remove and place where they will keep warm until there are enough cooked to serve. Many persons butter the waffles as they place them on the dish, and others add sugar. It is very well to do so if that is known to be the taste of all the family ; but it is always safe to let people do those things at the table. Waffles can be made with batters — given under the rules for bread, rice, and Indian griddle-cakes, also hominy. Togus Bread. Three cups of sweet milk and one of sour, three cups of Indian meal and one of flour, one half-cup of mo- lasses, one teaspoonful of saleratus, salt. Steam three hours. Bread made with Yeast-cakes. For two quarts of flour, take one good- sized yeast- 222 THE APPLEDORE COOK BOOK. cake, and break up in one pint of blood-warm water ; Btir until it is thoroughly softened, then from your two quarts of flour take enough to make a thin batter, and set where it will keep warm for about two hours If the yeast is good, it will be a sponge in that time. Now, take the remainder of your flour, and proceed as for " Bread No. 2," in the first part of the book, of courpe omitting the flour and water, and using only half as much salt and sugar, Oake without Eggs. Four cups of flour, two of sugar, one and a half of boiled milk, one of butter (melted in the milk while boiling), one teaspoonful of cream-tartar, one-half of saleratus. Spice to taste. Kneaded Plum Oake. Two and a half cups of sugar, one-half of butter, one- half of sour milk, two spoonfuls of cream, one teaspoon- ful of saleratus, one-half of cinnamon, one-half of nut- meg, one cup of chopped raisins, and flour enough to knead. Roll an inch thick, and cut into oblong pieces. Bake on sheets in a quick oven Soft Gingerbread. Six teacups of flour, three of molasses, one of cream, one of lard or butter, two eggs, one teaspoonful of sal- eratus, ginger. Excellent. MISCELLANEOUS. 223 Molasses Pound Oake. One quart of molasses, one pint of water, six and a fiaJf pints of flour, one ounce of soda, one-half of alum, one heaping cup of butter, six eggs, one ounce of cin- namon, one pound of raisins. Boil the alum in part of the pint of water and let cool before mixing it with the other ingredients. Instead of the alum, one ounce of cream-tartar may be used. Hard Gringerbread. Very nice. One cup of sugar, one of butter, oue- third of molasses, one-half of sour milk or cream, one teaspoonful of saleratus, one tablespoonful of ginger, flour enough to roll. Roll thin, and cut in oblong pieces, and bake quickly. Care must be taken that there is not too much flour mixed in with the dough. AH kinds of cakes that are rolled should have no more flour, than is absolutely necessary to work it. Jumbles. Three cups of sugar, two of butter, five of flour, one egg, half a teaspoonful of soda, flavor to taste. Roll thin, eprinkle with sugar, and cut with a cutter that will take a piece from the centre. Bake in a quick oven. Seed Oakes. Tbree-foqrthB of a pint of sugar, one cup of butter, 224 THE APPLEDORE COOK BOOK. one quart and half a pint of flour, one teaspoonful of ealeratus, two eggs, seeds. Roll thin, cut into round cakes, and bake quickly. Cookies. One cup of butter, two of sugar, five of flour, one teaspoonful of saleratus dissolved in lonr of milk, one egg, flavor to taste. Roll and bake as seed-cakes. Shrewsbury Cake. Two cups of butter, one pint of sugar, three pints of flour, four eggs, one-half a tablespoouful of mace. Roll thin, cut into small cakes, and bake in a quick oven. There must not be a grain more flour used than what is given in the rule. The room that they are made in must be rather cool, and thoy cannot be made in very warm weather. They will keep a long time, and are perfectly delicious. Sponge Rusk. Two cups of sugar, one of butter, two oi' milk, one of yeast, three eggs. Rub butter, sugar, and eggs to- gether, add milk and yeast and flour enough to make a thick batter. Let it stand in a warm place until it is light, then add flour enough to make as thick as for biscuit, and then shape and put in the pan in which it is to be baked, and let it stand two or three hours (three hours unless it is very warm weather), and bake in a moderate oven about forty minutes. MISCELI.ANEOUS. 225 It IB always beet to set the sponge at night and then it will be ready to bake in the forenoon. If you want them warm for tea, of course you must set your sponge early in the morning. Oocoanut Drops. Beat the whites of four eggs with half a pint of pow- dered sugar, stir with these ingredients one grated co- coanut ; bake in small cakes in a moderate oven. Prepare the pan for them as for kisses. Railroad Oake. Two cups of sugar, two of flour, six tablespoonfuls of butter, two of milk, six eggs, one teaspoonful of salera- tus, two of cream-tartar, lemon peel. Bake in shallow pane in a quick oven. Regatta Cake. Two pounds of raised dough, one pint of sugar, one cop of butter, four eggs, one nutmeg, one glass of wine, one teaspoonful of saleratus, one pound of raisins. Mix thoroughly, and put in deep pans which ha^^e been thoroughly greased, and let rise half an hour if very warm weather, and three-quarters if in cold weather. Bake in a moderate oven. Federal Oake. On« pint of sugar, one and a half cups of butter, three 226 THE APPLEDORE COOK BOOK. pints of flour, four eggs, two wineglasses of milk, two of wine, two of brandy, one toaspoonful of cream-tartar, ono half of saleratus, fruit and spice to your taste. Bake in deep pans ; the time of baking will depend upon how much fruit is used. Loaf Cake. Two quarts of sugar, seven cups of butter, six quarts of sifted flour, six pounds of fruit, one pint of wine, one pint of yeast, eight nutmegs, mace, twelve eggs, one quart of milk. It may be made at such a time of day (being governed by the weather) as will give it time to get perfectly light by evening. Put in half the butter and half the eggs, the milk, flour, and yeast, and beat up thoroughly. In the even- ing add the remainder of the butter, rubbing it with the sugar, eggs, and spice. Let it rise again, until morning; then add the fruit, and put it in deep pans and let rise about half an hour. Bake, in a slow oven, from two to three hours. Queen's Oake. One cup of butter, one pint of sugar, one quart o^ flour, four eggs, half a gill of wine, half of brandy, half of thin cream, one pound of fruit, spice to taste. Warm the wine, brandy, and cream together, and stir quickly into the beaten sugar, butter, and eggs ; add the fruit the last thing Bake in deep pans in a moderate oven. MISCELLANEOUS. 227 Wedding Oake. Nine cups of butter, five pints of sugar, four quarts of flour, sixty eggs, seven pounds of currants, three and a half of citron, four of shelled almonds, seven of rais- ins, one and a half pints of brandy, two ounces of mace. To be mixed and baked like wedding cake in the first part of the book. This will make eight loaves, and will keep for years. Black Oake. Three cups of butter, one quart of sugar, three pints of flour, half a pint of molasses, half a pint of brandy, half a pint of wine, one teaspoonful of saleratus, one ounce each of all kinds of spice, twelve eggs, three pounds of raisins, two of currants, one-half a pound of citron. Bake in deep pans, in a moderate oven, between three and four hours. This is one of the finest rules for rich cake in the book. Oaramel Frosting, One cup of brown sugar, and one square of Baker's Chocolate scraped fine, one tablespoonful of water. Sim- mer gently, being careful not to let it bum, twenty min- utes Spread on the cake while hot. 228 THE APPLEDORE COOK BOOK. Glacie Cake. Make rich cup-cake and bake in sheets. When nearly sold, frost with the following preparation : Wet with eold water a small pinch of Cox's Sparkling Gelatine. When ready to frost the cake, dissolve this in about one-fourth of a wineglass of boiling water, and then thick- en with powdered sugar ; flavor with lemon, and spread on the cake. This will harden in fifteen or twenty min- utes, and cuts nicely the first day, but is not so good to keep as that made with the white of egg. Golden Frosting. Into the yolks of two eggs stir powdered sugar enough to thicken, and flavor strong with lemon. This does not have as good a flavor as the other kinds, but it makes a change. Chocolate Pies. Make plain cup-cake and bake in Washington-pie plates, having the cakes thick enough to split. Split them and spread one half with the following filling, then place the top piece on and sprinkle with powdered sugar : — Filling for Chocolate Pies. One square of Baker's Chocolate, one cup of sugar, the yolks of two eggs, and one-third of a cup of boiling MISCELLANEOUS. 229 milk. Mix scraped chocolate and sugar together, then add, very slowly, the boiling milk, then the eggs and pimjQer about ten minutes, taking care not to burn the mixture. Flavor with vanilla. Ilave perfectly cold be- fore using. The cake must always be fresh. Sweet-Potato Pie. When the potatoes are dry and mealy, one quart of the potato after it has been pared, boiled, and mashed, one quart of milk, four eggs, salt, nutmeg, cinnamon, and sugar to sweeten to taste. Bake the same as squash pics. If the potatoes are very moist, use less milk. English Plum Pudding. One pound of suet chopped fine, one pint of sugar, one pound of stale grated bread, one pound of raisins, two of currants, one glass of brandy, two teaspoonfuls of ginger, two nutmegs, half a pint of milk, a little salt. Beat well and steam five hours. Serve with rich sauce. Eve's Pudding. Six eggs, six apples, six ounces of bread, six ounces of sugar, six ounces of currants ; salt and nutmeg. Boil three hours or steam four. Serve with wine sauce. Amherst Padding. Three-fourths of a cup of butter, three-fourths of a 230 THE APPLEDORE COOK BOOK. pint of sugar, four eggs, five tablespoonfiils strained apple grated peel and juice of one lemon, nutmeg and rose- water, if you like. Bake in a shallow pudding-dish which has been lined with rich paste rolled very thin. Let it become partly cooled before it is served. Carrot Pudding. Twenty carrots boiled and strained, two cups of butter, one pint of sugar, the yolks of twelve and whites of six eggs, one nutmeg, half a pint of wine, one pint of milk. Bake like Amherst pudding. Down-East Pudding. One pint of molasses, one quart of flour, one table- spoonful of salt, one teaspoonful of soda, three pints of blackberries Boil three hours, and serve with sauce made in the following manner : — One teacup of powdered sugar, one-half of butter, one egg, two teaspoonfuls of boiling water, and one of brandy. Beat the butter to a cream, and then add very gradu- ally the sugar beat in the yolk of the egg, and, when perfectly creamy, add the white, which has been beaten to a froth, then add the water and stir it very carefully. The brandy should be beaten with the butter and sugar. Eachel Pudding. One quart of bread crumbs, one of apples, cot up very MISCELLANEOUS. 231 fine, half a cup of suet, which has been chopped very fine, one cup of English currants, rind and juice of two lonioiis, four eggs well beaten. Mix thoroughly, grease a pudding-mould, and put in the mixture. Steam three hours. Serve with rich wine sauce. Princess Pudding, One box of Cox^s Sparkling Gelatine. Soak one hour in one pint of cold water, and then add one pint uf feoi7tnp water, and one pint of wine, the juice of four lemons, and three large cups of sugar. Beat the whites of four eggs to a stiff froth, and stir in the jelly when it begins to thicken ; pour into a large mould, set in ice- water in a cool place, and, when ready to serve, turn out as you would jelly, only that you have the pudding in a deep dish. Make a sauce as for snow pudding, and pour around the pudding, or, if you prefer, serve in a separate dish. This makes a large pudding : half of it is enough for a small family. Eoyal Oream. One quart of milk, one-third of a box of gelatine four tablespoonfuls of sugar, three eggs, vanilla. Put the ffclatine into the milk, and let it stand half an hour Beat the yolks well with the sugar, and stir into the milk. Set the kettle into a pan of hot water, and stir until it begins to thicken like soft custard. 232 THE APPLEDORE COOK BOOK. Have ready the whites of the egg^ beaten to a stiff froth ; and, the moment you take the kettle from the fire, stir them in quickly, and turn into the moulds. Set away in a cold place to harden. When you cannot get cream to make Charlotte Russe with, this makes a good filling, if you omit the whites and fill your moulds when the cream is perfectly cold but not yet hardened. Red Grout. Take currant juice, and add an equal quantity of water. Put it over the fire, and, when boiling, add four tablespoonfuls of ground rice, which has been mixed with half a cup of cold water, to one quart of the liquid. Stir carefully until it thickens, then add sugar enough to give it a good flavor. Pour into moulds, and set away to cool To be eaten with sugar and cream the same as blancmange. If you have not the ground rice, cornstarch will do. Oream Pudding Sauce, One cup of powdered sugar, one egg, one-third of a cup of cream or milk. Beat the white of the egg to a stiff froth, then add the yolk and sugar, and beat well Flavor with vanilla, lemon, or wine, and add the cream the last thing. This sauce is nice for a light pudding. MISCELLANEOUS. 233 Molasses dandy, Two Clips of molasses, one of white sugar, one table- spoonful of vinegar, a small piece of butter. Boil from twenty minutes .to half an hour. Try it by dropping a little into cold water: if it hardens, it is ready to cool. Pour into a flat, buttered dish, and, when cool, work it with the hands. Peanut Oandy. Prepare the same as the above ; let boil ten minutes longer ; and, just before taking off the fire, add a pint of nuts, which have been shelled and broken. Pour into the dish ; and, before it becomes perfectly cold, cut into pieces. Ohocolate Gandy. One cup of molasses, two of sugar, one of milk, one- half of chocolate, a piece of butter half the size of an egg. Boil the milk and molasses together, scrape the choc- olate fine, and mix with just enough of the boiling milk and molasses to moisten : rub it perfectly smooth then, with the sugar, stir into the boihng liquid, add the butter, and boil twenty minutes. Try as molasses candy ; and, if it hardens, pour into a buttered dish. Cut the same as nut candy. Vinegar Oandy. One cup of vinegar, two of white sugar. Boil until 234 THE APPLEDORE COOK BOOK. it will break brittle when dropped in cold water. Pour into a butter-dish, and cut before it gets hard. This is nice with nuts for a change. Any kind will answer. To make Mead. One pint and a half of brown sugar, half a pint of molasses. Pour on this three pints of boiUng water. Let this stand until blood warm, then add two ounces of tartaric acid and one of essence of sassafras. When cold bottle. To use Mead. Put one tablespoonful of the mead in the bottom of a glass, then fill two-thirds full of cold water, then stir in one-fourth of a teaspoonful of soda, and drink while foaming. To make good Soap. Ten pounds of potash, eleven of fat, three or four pails of boiling wntor. Pour on and stir until it is dissolved. After a few days add boiling water until a proper thick- ness. Black-Walnut Stain. One-fourth of a pound of asphaltum, one-half of bees- wax, one gallon of turpentine. If too thin add bees- wax ; if too light, asphaltum. Soft pine is the wood that stains most readily and prettily. MISCELLANEOUS. 235 Boast Ham. Prepare the ham as for boiling, and if good-sized (say ten pounds) boil three hours. Take off the skin and place in a baking pan. Let it cook in a moderate oven two hours, and serve with champagne sauce. With one tablespoonful of butter mix thoroughly one tablespoonful of flour. Set the saucepan on the fire and Ptir constantly until it is a dark brown, then pour into it half a pint of boiling gravy, (the liquor in which pieces of green meat have been boiling until it is very rich). Pour the gravy in slowly, and stir slowly and constantly. Let it boil up once, season well with pep- per and salt, and strain. Add half a cup of champagne and serve. Vinaigrette Sauce, One teaspoonful of white pepper, one of salt, one-half 6f mustard, half a cup of vinegar, one tablespoonful of oil. Mix salt, pepper, and mustard together, then very slowly add the vinegar, and after all is well mixed add the oil. To be eaten on cold meats or fish. Grraham Bread. Where the bread is liked light like the baker*s, this is a good rule ; but if the bread be eaten for medici- nal purposes the rule in the first part of the book is the best. Half a cup of yeast, one pint of warm milk or water, and flour enough to make a thin batter. Let this rise 236 THE APPLEDORE COOK BOOK. over night and in the morning stir in half a cup of sugar, a little salt, one teaspoonful of saleratus dissolved in water and Graham enough to make a very stiff bat- ter. All the other ingredients should be thoroughly beaten into the sponge before adding the Graham, then stir in the Graham a little at a time, and beat well. Much depends upon the beating. Shape into loaves with the hands, and place in the baking-pans. If the weather is warm and the sponge is light the loaves will be ready to bake in an hour and a half ; but if not warm it will take longer. The oven should not be so hot as for white bread. Bake one hour and a half. Graham Muffin. —Very Nice, Into a bowl put one and a half pints of Graham, half a cup of sugar, and a little salt. Now into the seive put half a pint of flour, one teaspoonful of saleratus and two of cream tartar. Mix thoroughly with the flour, and then sift on to the material in the bowl. Mix all the ingredients thoi'oughly while dry, and then add two well-beaten eggs and milk enough to make a batter that will drop from the spoon readily. Fill the muffin- cups about two-thirds full, and bake in a quick oven. Rye-Muffins. Made the same as Graham. MISCELLANEOUS. 237 Sponge Drops. Make cake the same as the first rule for sponge cake on page 91. Have the mufBn cups very lightly larded, and drop a tcaspoonful of the mixture into each cup. Bake in a quick oven. These are very nice for a desert or for tea. Brandied Peaches. Weigh your peaches, then throw them a few at a time into boiling lye. As soon as the skin begins to curl up, drain them and rub the skin smoothly off with a cloth, then throw them into cold water. After you have finished put them over the fire in boiling water, but do not let them boil. When they are soft enough to make a dent in them, take them out to cool. Cover them with white brandy, and let them stand twenty- four hours, then make a syrup of a pound of sugar to a pound of peaches, and mix them. Cover them. close, and in a few days they will be ready for use. Sour-Orange Preserve. Grate off the rind and cut the orange into two parts, take out all the pulp. Weigh them and place in a large stone pot and cover with a brine made from three gallons of water and one quart of salt. Let them stand in this twenty-four hours and then drain ofi" the brine. Cover again with a brine made with the same amount 238 THE APPLEDORE COOK BOOK. of water and half as much salt as in the first Lot them stand twenty-four hours again. Now drain again, and cover with clear cold water and let them stand in this twenty-four hours. Drain again and put into a boiler and covei- with cold water ; let them come to a boil and then boil fifteen minutes ; take them out ^nd drain. Make a syrup of sugar (pound for pound), and water enough to dissolve. When the syrup is clear, drop in the oranges and boil until they are clear and tender, wnich will be in about four hours of slow boil- ing. Great care must be taken that they do not scorch. They must be stirred every ten or fifteen minutes. The sugar may be either white or brown. The orange used is not the common market orange, but the wild, sour orange found in Florida. Pickled Blueberries. Nearly fill a jar with ripe berries, and then fill up with good molasses, cover, and set away, and in a few weeks they will be ready for use. To Blanch Almonds. Shell the nuts and pour boiling water over them, let them stand in the boiling water a minute, and then throw them into cold water. Rub between the hands, and the dark skin will come off readily. MISCELLANEOUS. 239 To Sweeten Tainted Meat. Cover the meat with sweet milk, and let it stand an hour or two, and, unless the meat is very bad, it will make it perfectly sweet. Soaking in saleratus water is also good. To Cleanse New Stove Furniture. Boil skim-milk in the pots, kettles, pans, &c., and then wash in good soap-suds. To Eestore Color to Purniture, etc. When the color has been taken out of any thing, that is painted, by alcohol, rub the place briskly with a piece of flannel and kerosene, and, in a few minutes, it will turn dark again. Marking Cakes in Gold. Bake small round cakes ibr the children, and, when the frosting is hard on them, dip a small brush in the yolk of eg^, and write the child's name on the cake. It pleases the little ones very much to see 'their names in this way. Chocolate Caramel. * Three pounds brown sugar, coarse, one-half pound of butter, one-half pound of chocolate scraped fine, one pint cream or milk. Melt all these together with care, and boil twenty minutes or half an hour, stirring all 240 THE APPLEDORE COOK BOOK. the time. Just before taking it off the fire, pour in vanilla to flavor, and stir in half or a whole cup of granulated sugar. Pour it in a pan, and, when half cool, score it. It should be half an inch thick, and be cut up into pieces about an inch square. Molasses Oandy. Two cups of sugar, one of molasses, one-half of but- ter, one-fourth of vinegar, vanilla and peanuts. 3oil until it will candy, then stir in vanilla and peanuts, and pour into a pan. Score the same as caramel. Vinegar Oandy. Two cups of molasses, two tablespoonfuls of sugar, two of vinegar. Chocolate Cream. Two cups of powdered sugar, nearly a cup of water. Boil about five minutes, then beat until it turns to a cream, after which make into drops, and dip them into the melted chocolate. Melt three-fourths of a cake of chocolate by scraping into a bowl, and then placing the bowl either over the teakettle or into a pan of hot water. Molasses Oandy. Two cups of molasses, one of sugar, butter the size of an egg, one tablespoonful of checkerberry. Pull when 'done. A /-. / '^ / A- h V A ^ /.: /, / < // /2.C J ^ . ^ ^ IT j^^l V ^' ^- ''Z f < tt ^ .-;. ^^ I (^:^-^-y Ar-X^.^-^^ ' /- '^ /^ /' ^, ^ ^.- Z^-^^. tl ^. ^,.^. / (yt^yi /i^^cM^^. 'l<^, ^ / C^/. 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