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THE /Cookery 
 
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 5LUE 5OOK > 
 
 httD://www.archive.ora/detai 
 
 Prepared by Ladies of the . 
 Society for Christian Work- 
 First Unitarian Church . . 
 San Francisco C^l . . . 
 
LIBRARY I 
 
 UNIVERSITY OF 
 yCAUfORNIA 
 
 ') 
 
 AGRICUITUPF 
 
 L.U,i,\,LLUUJLAJ^LLU: Oiaa 
 
 CHARLES B. TURRILL COLLECTION 
 
THE^ 
 
 Cookery Blue Book 
 
 PREPARED BY THE 
 
 Society for Christian Work 
 
 FIRST UNITARIAN CHURCH, SAN FRANCISCO, CAL. 
 
 Tried and True" 
 
 SAN FRANCISCO 
 
 C. A. MuRDOCK & Co., Printers 
 
 1891 
 
AGRICULTU:!? 
 Cat for Agric. LibrarjJ 
 
 Sar-4 
 
 The capon burns, the pig falls from the spit ; 
 
 The clock hath struck twelve upon the bell; 
 
 My mistress made it one upon my cheek — 
 
 She is so hot, because the meat is cold; 
 
 Methinks your man, like mine, should be your clock, 
 
 A7id strike you home ivithout a messenger. 
 
 My charge was but to fetch you from the mart 
 
 Home to your house, the Phoenix, sir, to dinner — 
 
 My mistress and her sister wait for you. 
 
 — Comedy of Errors. 
 
 A-GRICULTURF 
 GIFT 
 
 ^^27 
 
THE 
 
 
 COOKERY BLUE BOOK 
 
 SOUPS. 
 
 Bouillon Soup. 
 
 4 pounds of round of beef cut into dice pieces. Trim 
 off all fatty skin. 4 quarts water ; 1 teaspoonful celery 
 seed ; 4 large onions ; 6 large carrots ; bunch of pars- 
 ley ; 6 blades of mace ; 16 whole cloves, salt and pepper 
 to taste. 
 
 Pour on the water, and let it simmer six hours, 
 skimming carefully, for if any grease is allowed to go 
 back into the soup it is impossible to make it clear. 
 Scrape the carrots, stick 4 whole cloves into each 
 onion, and put them in the soup ; then add the cel- 
 ery seed, parsley, mace, pepper and salt. Let this 
 boil till the vegetables are tender, then strain through 
 a cloth, pouring the soup through first, then putting 
 the meat in it to drain, never squeezing or pressingit. 
 
 If you wish to color it, you can put in a dessert- 
 spoon of burnt sugar. It can be nicely flavored by 
 adding some walnut catsup, together with mushroom 
 and a very little Worcestershire. 
 
 081 
 
THE COOKERY BLUE BOOK. 
 
 Beef Soup. 
 
 Boil trimmings of roast beef and beef-steak bones 
 for three hours. Cool and skim off fat; add half 
 a salt spoon of pepper, 2 teaspoonfuls of salt, 3 
 potatoes, pared and cut up, J a carrot, J an onion, 
 3 gumbo pods, half a bay leaf and a little chopped 
 parsley. Add a few drops of caramel and serve hot. 
 Strain, if preferred thin. 
 
 Tomato Soup without Stock. 
 
 1 dozen tomatoes cut up and enough water to cover 
 them; a salt spoon of mustard, salt and 2 dozen 
 cloves. Stew thoroughly and strain. Rub together 
 2 heaping tablespoons of flour and a piece of butter 
 the size of an egg. Put this in the strained liquor and 
 boil. This makes soup for six persons. 
 
 Milk Tomato Soup. 
 
 Boil 1 can of tomatoes very soft in 1 quart of 
 water ; strain, and add 1 pint of milk, 1 teaspoonful 
 of soda, small piece of butter, a shake of mace, and 
 salt to taste. Let it scald, not boil, and add 2 rolled 
 crackers. 
 
 Bisque Soup. 
 
 2 large onions sliced, 1 can tomatoes. Boil together 
 half an hour or longer, then put through colander and 
 add 1 quart beef stock, salt and pepper. Let this 
 boil together a few moments. Whip 1 cup cream 
 with the yolks of 4 eggs and 1 tablespoon of corn 
 starch or flour ; add this to the stock, boil up, and 
 serve at once. 
 
SOUPS. 
 
 Mock Bisque Soup. 
 
 1 quart tomatoes, 3 pints milk, 1 large tablespoonful 
 flour, butter size of an egg, pepper and salt to taste, 
 a scant teaspoonful of soda. Put the tomato on to stew 
 and the milk in a double kettle to boil, reserving half 
 a cup to mix with flour. Mix the flour smoothly with 
 the cold milk and cook ten minutes. 
 
 To the tomato add the soda, stir well, and rub 
 through a strainer that is fine enough to keep back the 
 seeds. Add butter, salt and pepper to the milk and 
 then the tomato. Serve immediately. 
 
 Bean Soup. 
 
 1 coffee cup of brown beans soaked over night ; boil 
 in a gallon of water with a piece of salt pork 3 inches 
 square (a little beef is good, also) several hours, until 
 beans are soft ; strain, and add a small bit of butter, 
 the juice of 1 lemon and a small cup of sherry wine. 
 
 Black Bean Soup. 
 
 1 pint of beans soaked over night; 2 quarts water 
 and boil five or six hours, adding water as it boils 
 away ; when soft, strain out the skins, season with salt 
 and pepper to taste. When ready for the table add a 
 large spoonful of sherry wine, 2 boiled eggs, sliced, and 
 1 lemon, sliced very thin. Do not cook it any after 
 these ingredients are added. 
 
 Split Pea Soup. 
 
 1 gallon water, 1 quart peas, soaked over night; 
 J pound salt pork cut in bits ; 1 pound lean beef cut 
 the same. Boil slowly two hours, or until the water is 
 
6 THE COOKERY BLUE BOOK. 
 
 reduced one-half. Pour in a colander and press the 
 peas through; return to the kettle and add a small 
 amount of celery chopped fine. Fry three or four slices 
 of bread quite brown in butter — cut in squares when 
 served. 
 
 Grandmother Sawtelle's Pea Soup. 
 
 Soak a quart of dried peas over night. In the morn- 
 ing put them on to boil with fragments of fresh meat ; 
 also cloves, allspice, pepper and salt. Let boil until soft, 
 then strain through a colander. Have some pieces of 
 bread or crackers inch square, and put them into the 
 oven to dry without browning ; a pint of bread to a 
 quart of peas. Take f of a cup of melted butter and 
 put the bread in it ; stir until the bread and butter 
 are well mixed, then put into the peas and it is done. 
 If the peas do not boil easily add a little saleratus. 
 
 Green Pea Soup. 
 
 Boil the pods first, then remove and boil peas in 
 same water until soft enough to mash easily. Add a 
 quart of milk, and thickening made of a tablespoonful 
 of butter and 1 of flour. Boil a few minutes and serve. 
 
 Celery Soup (for six persons). 
 
 Boil a small cup of rice till tender, in 3 pints of milk 
 (or 2 pints of milk and 1 of cream) ; rub through a 
 sieve, add 1 quart of veal stock, salt, cayenne and 3 
 heads of celery grated fine. 
 
 Cream of Celery Soup. 
 
 4 teacups of chopped celery, 1 quart of milk ; boil 
 celery soft (saving water it is boiled in); rub celery 
 
SOTJPS. 
 
 through fine sieve; mix celery and milk. Take 1 
 heaping tablespoonful of flour, 1 even tablespoonful 
 of butter, 1 scant teaspoonful of salt. If desired, can 
 boil celery in the morning, then about half an hour 
 before dinner take milk, flour, butter, salt and celery 
 and boil together, stirring constantly so it will cook 
 evenly. When the consistency of cream, it is ready 
 for use. 
 
 Ox -tail Soup. 
 
 1 ox-tail, 2 pounds lean beef, 4 carrots, 3 onions and 
 thyme. Cut tail into pieces and fry brown in butter. 
 Slice onions and 2 carrots, and when you remove the 
 tail from the pan put these in and brown also; then 
 tie them in a thin cloth with the thyme and put in 
 the soup pot. Lay the tail in and then the meat cut 
 into small pieces. Grate over them the remaining 
 2 carrots, and add 4 quarts of water, with salt and 
 pepper. Boil four to six hours. Strain five minutes 
 before serving and thicken with 2 tablespoonfuls of 
 browned flour. Boil ten minutes longer. 
 
 Mushroom Soup. 
 
 1 pint of white stock, 2 tablespoonfuls butter, J tea- 
 spoon of pepper, and 1 teaspoon of salt, 1 tablespoon- 
 ful corn starch, 1 pint of milk; heat milk. Mix butter 
 and corn starch to cream, and add hot milk and 
 then stock. Boil 1 pound of mushrooms until soft, and 
 then strain. Have them ready and add to the soup, 
 letting it stand to thicken. It is improved by a little 
 whipped cream added before serving. 
 
THE COOKEEY BLUE BOOK. 
 
 Soupe a rOgnon. 
 
 Put into a saucepan butter size of a pigeon's egg • 
 add 1 pint of soup stock. When very hot add 3 onions, 
 sliced thin, then a full J teacup of flour, stirring con- 
 stantly that it may not burn. Add 1 pint boiling water, 
 pepper and salt, and let boil one minute, then placing 
 on back of range till ready to serve, when add 1 quart 
 of boiling milk and 3 mashed boiled potatoes. Grad- 
 ually add to the potatoes a little of the soup till smooth 
 and thin enough to put into the soup kettle. Stir 
 all well, then strain. Put diamond-shaped pieces of 
 toasted bread in bottom of tureen and pour soup 
 over it. 
 
 Potato Soup. 
 
 Boil and mash fine 4 large mealy potatoes ; add 1 
 egg, a piece of butter size of an egg, a teaspoonful of 
 salt, 1 teaspoonful celery salt. Boil 1 pint of water 
 and 1 pint of milk together and pour on potatoes boil- 
 ing hot. Stir it well, strain and serve. 
 
 Asparagus (white) Soup. 
 
 Cut off the hard, green stems from two bunches of 
 asparagus and put them in 2 quarts and a pint of 
 water, with 2 pounds of veal (the knuckle is the best). 
 Boil in a* closely covered pot three hours, till the meat 
 is in rags and the asparagus dissolved. Strain the 
 liquor and return to the pot with the remaining half 
 of the asparagus heads. Let this boil for twenty 
 minutes more and add, before taking up, f of a tea- 
 cup of sweet cream, in which has been stirred a 
 dessertspoonful of corn starch. When it has fairly 
 
SOUPS. 
 
 boiled up, serve with small squares of toast in the 
 tureen. Season with salt and pepper. 
 
 Soup a la Minute (for six persons). 
 
 Cut 4 ounces of fat salt pork in dice and set it on the 
 fire in a saucepan ; stir, and when it is turning rather 
 brown, add 1 onion chopped, and | a medium-sized 
 carrot sliced. When they are partly fried, add 2 
 pounds of lean beef cut in small dice, and let fry five 
 minutes. Then pour in it about 3 pints of boiling 
 water, salt and pepper, and boil gently for three- 
 quarters of an hour. 
 
 Caramel, for Coloring Soups. 
 
 Melt 1 cup white sugar in a saucepan till it is dark ; 
 add slowly 1 cup cold water, stirring briskly, and boil 
 till it thickens. Keep in large-mouthed bottle. 
 
BREAKFAST DISHES. 11 
 
 BREAKFAST DISHES. 
 
 Baked Omelet— No. 1. 
 
 5 eggs, J cup of milk, | teaspoon corn starch, pepper 
 and salt. Beat the whites and yolks of the eggs 
 separately and very stiff; stir lightly together and add 
 other ingredients. Bake in a buttered pudding-dish 
 and serve immediately. 
 
 Baked Omelet— No. 2. 
 
 J cup of milk boiled. Stir in the well-beaten yolks 
 of 6 eggs till thick. Add a dessertspoon of butter and 
 salt to taste. After removing from the fire, add whites 
 of 6 eggs, well-beaten. Bake ten minutes in an oven 
 heated as for cake. 
 
 Bread Omelet. 
 
 Bread crumbs and parsley ' rubbed fine ; a little 
 chopped onion ; 3 eggs beaten lightly. Add a cup of 
 milk, pepper, salt and a little nutmeg, with a table- 
 spoonful of butter. Bake in a moderate oven. 
 
 Baked Eggs. 
 
 Separate the whites from the yolks keeping each 
 yolk separate. Salt the whites, while beating to a 
 stiff froth, then spread on a platter. Place the yolks 
 at regular distances apart in cavities made in the 
 beaten whites, and bake in a moderate oven till brown. 
 
12 THE COOKERY BLUE BOOK. 
 
 Eggs (au miron) with Asparagus. 
 
 Cut off the green part of the asparagus the size of 
 peas, and scald in hot water a few minutes, then put 
 in the saucepan with a little butter, small bunch of 
 parsley and young onions tied together (so that it can 
 be removed before breaking the eggs on the asparagus). 
 Add a little flour, water, salt, pepper and a little 
 sugar, stewing together till the water is evaporated. 
 Then put in a baking-dish and break some eggs over 
 the top. Put a little salt, pepper and nutmeg over the 
 eggs and cook in the oven, but not long enough to let 
 the eggs get hard. Serve immediatel3^ 
 
 Corn Omelet. 
 
 Take the well-filled ears of corn, cut the kernels 
 down the center, b^ing careful not to loosen them from 
 the cob; then take out the pulp by pressing down- 
 ward with a knife. To 3 tablespoons of corn pulp add 
 the well-beaten yolks of 3 eggs and a little salt. Beat 
 the whites of the eggs to a stiff froth, mix with the corn, 
 and put in a hot pan with a little butter. Cover, and 
 place where it will not burn. When done, fold over 
 and serve on a hot dish. 
 
 Bananas (as a breakfast dish). 
 Slice bananas lengthwise; put them in a buttered 
 pan and brown in oven ; or they can be dipped in but- 
 ter and fried; or sliced and served cold with cream. 
 
 Baked Peppers. 
 
 Cut off tops ; take the seeds out and fill with sausage 
 meat. Bake fortv minutes. 
 
BREAKFAST DISHES. 13 
 
 Baked Beans. 
 
 Soak 1 quart of pea beans over night in cold water. 
 In morning drain and place in earthen bean-pot with 
 1 teaspoon salt, J of pepper, 2 of sugar, 1 pound fat 
 pork, scored ; fill the pot with warm water and bake in 
 a moderate oven all day, as water evaporates adding 
 sufficient to keep them moist. They cannot be baked 
 too long. 
 
 Fish-balls. 
 
 1 cup of raw salt fish; 1 pint of potatoes; 
 1 teaspoonful butter; 1 egg well beaten; a little 
 pepper. Wash and pick the fish in small pieces free 
 from bones. Pare the potatoes and cut in small 
 pieces. Put both together in a stew-pan and cover 
 with boiling water, and boil until the potatoes are 
 soft. Drain off the water, mash and beat till very light. 
 When a little cool, add the egg and fry in very hot 
 lard. 
 
 Potatoes with Cheese. 
 
 The potatoes are boiled and cut in small pieces, 
 covered with milk or cream. Put bread crumbs and 
 cheese over the top. Add butter and bake till brown. 
 
 Vermicelli (as a breakfast dish). 
 
 To 3 pints of bubbling, salted water, add 1 pint of 
 the best vermicelli ; boil briskly ten minutes, drain off 
 all the water and serve hot with butter and cream. 
 
FISH. 15 
 
 FISH 
 
 Fish a la Creme. 
 
 3 pounds of sturgeon or any solid white fish 
 boiled until tender. Remove bone, mince fine, and 
 season with salt, pepper, wine and lemon juice. 
 1 quart milk, boiled with two good-sized onions 
 until they are in shreds. Rub to a cream J 
 pound butter and two large tablespoonfuls of flour. 
 Strain the boiling milk with this and return to the 
 stew-pan and boil again, taking care to stir to prevent 
 lumps and burning. Grate the rind of one lemon, 
 with juice and one tumbler of wine and mix thor- 
 oughly through the fish. Take one loaf of bread, 
 removing all crust, and pass through the colander. 
 Have dish very hot, putting fish and crumbs in layers, 
 bringing crumbs on top. Place in hot oven for a few 
 minutes. A nice lunch dish. 
 
 A Norwegian Fish Dish. 
 
 Take a fresh codfish weighing about 4 pounds; 
 <io not wash it, but wipe with a soft cloth 
 wrung out in cold water. Scrape all the flesh from 
 skin and bone; and put the head, bones and 
 skin on to boil, and when thoroughly cooked, strain. 
 Take equal parts of scraped fish and chopped suet, one 
 tablespoon of salt and pound to a paste. Add 2 eggs, 
 
16 THE COOKERY BLUE BOOK. 
 
 2 tablespoonfuls of flour, a little mace and ginger. 
 Boil some cream, and when cold, gradually add 
 enough to make a soft batter. Try a little of this in 
 the boiling stock to see if the consistency is right. 
 Then put in a buttered, breaded mould and cook two 
 hours. If some of the batter is left, form in balls and 
 cook in the fish stock and serve as soup. 
 
 Finnan baddies (from Delmonico's). 
 
 J pound of fish picked up and braized in butter and 
 cooked in the following sauce: 1 cup of cream over 
 hard boiled egg cut in squares; the yolk of 1 raw egg - 
 a tablespoonful of Edan cheese, a little flour to 
 thicken; a little pepper and Worcestershire sauce. 
 Serve on toast. 
 
 Stuffed Smelt. 
 
 Ingredients of stuffing : J cup of melted butter ; 
 1 cup of bread crumbs, 1 teaspoonful of chopped 
 onion ; J spoon of salt ; J spoon of pepper and a few 
 herbs. Bone the smelt, stuff and sew up. Roll in 
 melted butter and fine bread crumbs. Bake about 
 fifteen minutes. 
 
 Sauce. — J cup butter worked to a cream ; yolks of 3 
 eggs beaten in one by one; juice of J a lemon; J tea- 
 spoonful salt, i teaspoon pepper and J cup boiling 
 water. Beat and put on stove in a saucepan of boiling 
 water to thicken. 
 
FISH. 17 
 
 Brown Fish Chowder. 
 
 1 onion fried in butter. Cut any white fish in small 
 pieces and fry in this after first rolling the fish in 
 flour. Take the fish out and lay on brown paper. 
 Put into a saucepan 2 tablespoonfuls dry flour and 
 stir until it is brown; then gradually stir in a quart 
 of water. When this has boiled, add the fish and 
 seasoning. 
 
 'S^^, 
 
ENTREES. 19 
 
 ENTREES 
 
 Chicken Terrapin — No. 1. 
 
 Chop the meat of a cold chicken and 1 parboiled 
 sweet-bread quite fine. Make a cream sauce, with 
 
 1 cup of sweet cream, a quarter of a cup of butter and 
 
 2 tablespoonfuls of flour. Put in the chicken and 
 sweet-breads. Keep it hot in a double boiler and 
 just before serving add the yolks of 2 eggs and a wine- 
 glass of sherry wine. 
 
 Chicken Terrapin No. 2. 
 
 Cut a cold boiled chicken in small squares, removing 
 all the skin. Put into a skillet with J pint of cream 
 and J pound of butter, rolled in 1 tablespoonful of 
 flour, seasoned with salt and red pepper. Have ready 
 
 3 hard boiled eggs chopped fine. When the chicken 
 has reached a boil, stir in a large glass of sherry with 
 the egg, and serve hot. 
 
 Chicken Terrapin — No. 3. 
 
 Boil chicken in salted water. 1 quart of cold cooked 
 chicken cut into dice cooked livers of 1 or 2 chickens ; 
 3 hard-boiled eggs yolks of 2 raw eggs; 1 cup of 
 chicken stock ; 1 cup cream ; slight grating of nutmeg; 
 J teaspoon pepper ; 1 level teaspoon salt ; 4 tablespoons 
 sherry; 3 tablespoons butter; 2 tablespoons flour; 1 
 teaspoon lemon juice. Chop hard-boiled eggs and add 
 
20 THE COOKERY BLUE BOOK. 
 
 to chicken; sprinkle with salt, pepper and nutmeg. 
 Add flour to melted butter and stock and stir for three 
 minutes. Add cream after reserving 4 tablespoonfuls. 
 Stir one minute. Add chicken mixture and let it 
 simmer for ten minutes. Beat yolks well and add 
 cream; pour into mixture and stir one minute. 
 Remove from fire, and add wine and lemon juice. 
 
 Chicken for Lunch 
 
 Cut up 2 chickens; fry each piece quickly in bacon 
 fat to a nice brown (not cooking them). Then stew 
 them slowly wijih. gumbo, a little pork, celery and J 
 an onion till tender. Thicken with brown flour and 
 dish, garnishing with parsley and sliced hard-boiled 
 
 Pressed Chicken (a nice luncheon dish). 
 
 Boil a chicken, in as little water as possible, till the 
 bones slip out and the gristly portions are soft. Remove 
 the skin, pick the meat apart, and mix the dark and 
 white meat. Remove the fat, and season the liquor 
 highly with salt and pepper ; also with celery, salt and 
 lemon juice, if you desire. Boil down to 1 cup, and mix 
 with the meat. Butter a mould and decorate the bottom 
 and sides with slices of hard-boiled eggs; also with 
 thin slices of tongue or ham cut in fancy shapes. Pack 
 the meat in and set away to cool with a weight on the 
 meat. When ready to serve, dip mould in warm water 
 and turn out carefully. Garnish with parsley, strips 
 of lettuce or celery leaves and radishes or beets. The 
 eggs and tongue can be dispensed with if a plain dish 
 is desired. 
 
ENTREES. . 21 
 
 Beef Loaf. 
 
 3} pounds fine chopped beef; |- pound pork; 
 3 eggs; 1 large spoonful of salt; 1 teaspoon pep- 
 per; J teaspoon nutmeg; 4 large spoonfuls milk; 10 
 soda crackers rolled fine, saving out 1 to rub on the 
 top. Put bits of butter over the top. Press the meat 
 several times with your hand to make into a thin loaf. 
 Bake in a quick oven one hour, putting water in pan. 
 It requires no basting. 
 
 Beef Roll. 
 
 Lean beef chopped fine; J cup bread crumbs; a 
 slice of onion chopped ; chopped parsle}^ ; the yolk of 1 
 egg; a little butter and lemon juice. Mix all thor- 
 oughly. Form in an oblong loaf, put in pan and 
 bake half hour in a hot oven, basting two or three 
 times with melted butter. Served with a brown sauce. 
 
 To Fry. Soft-shelled Crabs. 
 
 Use them only when very fresh, as the shells harden 
 after twenty -four hours. Cut the ends of the small 
 legs off; take off the gills and tucks; wash and drain 
 well upon a cloth. A few minutes before serving dip 
 them one after another in 2 eggs beaten as for an 
 omelet; then in crumbs of rolled cracker made very 
 fine and fry them in very hot lard ; not too many at 
 a time. Serve hot, with a garnish of parsley and 
 pieces of lemon. 
 
 Deviled Crab. 
 
 Pick the meat from one large crab and chop a 
 little. Add 2 green peppers, chopped fine, and mix 
 
22 THE COOKERY BLUE BOOK. 
 
 with cracker crumbs. Add sufficient soup stock to 
 moisten and season to taste. Clean the shell and put 
 in 1 layer of the ingredients. Add pieces of butter, 
 then another layer, and so on, till shell is full. Then 
 bake fifteen minutes, and serve. 
 
 Crab Creole (for four persons). 
 
 1 crab; 1 good-sized onion; J can of tomatoes; 1 
 Chili pepper or pinch of cayenne; butter the size of a 
 walnut; 2 tablespoonfuls of water; ^ cup of cream; 
 salt and pepper, and 1 tablespoonful of corn starch. 
 Shred up crab, not too fine, cut up onion and chili 
 pepper and put in a pan with the 2 tablespoonfuls of 
 water. Boil briskly fifteen minutes; then add J can of 
 tomatoes. Boil ten minutes, or until soft. Strain, put 
 juice back on fire. Add the butter, pepper and salt, and 
 thicken with 1 tablespoonful of corn starch. Add crab 
 and cream. When all is hot, serve with toast. 
 
 Canapie Lorenzo. 
 
 One-third New York cheese, one-third dessicated 
 soft-shell crab, one-sixth green peppers chopped very 
 fine. Make in pates about the size of a hand and bake 
 brown. 
 
 Crab Cutlets. 
 
 Pick up the meat of 2 crabs, seasoning with 
 salt, pepper, a pinch of mustard and a good table- 
 spoon of Worcestershire sauce. Put in a saucepan 
 a piece of butter twice the size of an egg ; when melted 
 stir in 2 tablespoons of flour, and add a cup of rich 
 cream, stirring constantly. Mix in the prepared crab 
 and set aside to cool. Then mould into cutlets, which 
 
ENTREES. 23 
 
 you roll in egg and bread crumbs. Stick the claws you 
 have saved into the cutlets, and fry. Serve with or 
 without parsley and slices of lime. 
 
 Shrimp Stew. 
 
 Slice 3 onions and 3 tomatoes, and fry till well done. 
 Rub together 1 tablespoonful flour and a piece of 
 butter, egg-size. Add red pepper, salt and 1 cup of 
 cream. Put this in saucepan, with onions and 1 pint of 
 shrimps. Cook ten minutes, and serve on toast. 
 
 Terrapin Stew. 
 
 Boil according to size thirty or forty minutes, 
 so that the upper shell will separate from the 
 lower easily. Take ''gall-bag" from liver, which 
 is always found on the right lobe. Avoid breaking, 
 as it will give a bitter taste and spoil the dish. Strip 
 the skin from the claws, cut off the nails and skin the 
 head. Throw nothing away but the "gall-bag." Cut 
 all into small pieces ; stew slowly in sherry wine closely 
 covered, with a goodly supply of butter and red pep- 
 per, for one hour and a half. Salt to taste. If they 
 have no eggs in them, add 2 or 3 eggs, hard-boiled, 
 for each terrapin and the juice of 1 lemon, skinning 
 another to lay on top. When about to take from the 
 fire, thicken with a little flour. Serve on hot toast, 
 well-buttered, over which sprinkle a finely chopped 
 
 egg. 
 
 Baked Oysters in the Shells. 
 
 Take 50 small Eastern oysters with their liquor 
 and a piece of butter. Drain the oysters very care- 
 fully and strain the liquor. Thicken with an ounce of 
 
24 THE COOKERY BLUE BOOK. 
 
 butter mixed with an ounce of flour. Stir, and boil 
 five minutes. Finish with the yolks of 3 eggs. Add a 
 little salt, some white and red pepper and grated nut- 
 meg. Boil a few minutes longer, stirring constantly. 
 Then remove from the fire. Add the oysters and juice 
 of a lemon, and mix well with the sauce. Have ready 
 some large, deep, well-shaped oyster-shells slightly 
 buttered ; fill tliese with the prepared oysters, sprinkle 
 rolled cracker crumbs over; put a piece of butter on 
 top of each; arrange in a pan; brown slightly in a 
 pretty hot oven (about ten minutes), and serve. 
 
 Curried Oysters. 
 
 Strain juice of oysters and cook alone till edges 
 curl. Cook 1 tablespoonful chopped onion and 1 
 tablespoonful butter five minutes. Mix 1 tablespoon- 
 ful curry powder, 2 tablespoonsfuls flour and stir into 
 butter. Add 1 pint sweet milk gradually, stirring 
 constantly in saucepan. Mix oysters with the sauce. 
 Pour over small slices of hot buttered toast and serve 
 immediately. 
 
 Fancy Roast of Oysters. 
 
 Remove oysters from liquor and have them free 
 from grit or shell. Scald 1 pint of oyster liquor, and 
 when boiling hot put in the oysters and let them cook 
 two or three minutes. Strain the liquor and put the 
 oysters on pieces of toast. Arrange on a dish and set 
 over steam to keep hot. Blend together 2 teaspoonfuls 
 of flour and | cup of butter, moistening it with oyster 
 liquor. When well mixed, put into the hot 'liquor 
 and let boil a few minutes, stirring well. Strain over 
 the oysters, and serve hot with lemons. 
 
ENTREES. 25 
 
 Sweet-breads. 
 
 Clean and parboil the sweet breads; cut them in 
 slices and dip in melted butter. Roll them in grated 
 cheese; dip in beaten egg; roll in bread crumbs and 
 fry in hot fat. Serve with tomato sauce. 
 
 Veal Loaf. 
 
 3 pounds of veal cutlets and a small piece of salt 
 pork, all chopped fine together; a tea-cup of rolled 
 crackers moistened a very little w^ith water; salt, 
 pepper and 1 egg. Add summer savory, if you like. 
 Put in a bread-pan and bake one and a-half hours. 
 Serve in slices when cold. 
 
 Meat Salad. 
 
 Chop fine 2 pounds of cold corned beef, then take 
 I of a cup of vinegar, 1 tablespoonful of sugar and 
 
 1 egg. Beat all together, pour into a pan and let 
 boil; then pour into a dish to mould. Serve cold. 
 
 Welsh Rare-bit— No. 1. 
 
 1 pound of fresh cheese, cut in small pieces; in 
 chafing-dish add 1 cup of milk (or cup of Bass' ale), 
 4 teaspoonfuls butter, 4 small teaspoons of mustard, 
 
 2 of salt and a little pepper. Stir it well, and cook 
 until it thickens (not curdle). Serve on toast. 
 
 Welsh Rare-bit— No. 2. 
 
 1 egg, J a cup of milk; 1 cup of grated cheese, salt, 
 cayenne pepper and mustard to taste. Heat the milk 
 in a double boiler; melt the cheese. Add the egg, 
 and pour all over squares of toast. 
 
26 THE COOKERY BLUE BOOK. 
 
 Cheese Sticks — No. 1. 
 
 1 cup of grated cheese; 1 cup of flour; a little 
 cayenne pepper; butter same as for pastry. Eoll 
 thin ; cut in narrow strips, and bake a light brown in 
 a quick oven. j^Serve with salad.) 
 
 Cheese Sticks — No. 2. 
 
 3 ounces of butter; 3 ounces of flour; 3 ounces of 
 moist, rich cheese. Mix together and mould into a 
 paste. Eoll out and cut into strips about one-half 
 inch wide and five long. Bake in a quick oven. A 
 very nice relish. 
 
MEATS. 27 
 
 MEATS 
 
 Boiled Ham. 
 
 Put a ham weighing 14 pounds in a large kettle 
 and half cover with cold water and cook slowl.y. 
 When the water boils, add a quart of sour white 
 wine and cook about five hours, or until tender. 
 Put the ham in a baking pan and trim off the under 
 side nicely, and take off the skin. Cover an inch 
 thick with currant jelly, put a cup of sherry in the 
 pan and put into a pretty hot oven. Let the fire go 
 down ; baste very often at first, that the wine may 
 penetrate the jelly, and bake a half hour or more. 
 
 Calf's-head Stew. 
 
 1 head, 2 bay leaves, 1 teaspoonful thyme, 6 quarts 
 of water, 2 large carrots, 1 sweet marjoram, 3 onions, 
 1 handful salt, 1 teaspoonful pepper. Simmer 4 hours, 
 skimming when necessary. Take out meat, strain 
 broth and cut tongue in small pieces. 2 large tea- 
 spoonfuls of butter in pan, 3 of flour, and cook until 
 brown. .Juice of 1 lemon, 3 hard-boiled eggs, chopped, 
 J lemon, sliced, wine and red pepper to taste. When 
 very hot, serve- 
 Chops and Tomato Sauce. 
 
 Fry some pieces of pork in the spider, then cut up 
 and fry a few onions. Into this pour some peeled 
 
28 THE COOKERY BLUE BOOK. 
 
 and cut-up tomatoes ; stir till all cooked to pieces and 
 then strain. Thicken with a little flour. Broil chops, 
 place on a hot platter and pour the sauce over them. 
 For 3 pounds chops, J pound pork, about 3 onions, 
 and 6 or 8 tomatoes are required. A few cloves and 
 a little chili pepper are considered by some an addition- 
 
 Kidney Stew. 
 
 2 beef kidneys cut in small pieces. Pour cold water 
 over, and as it boils pour off and repeat. The third 
 time let it simmer slowly for two hours. Add 2 
 onions, chopped fine, and cook one hour. A few 
 minutes before serving add sherry wine. Thicken with 
 flour and serve on hot toast. This may be varied by 
 adding curry ; both are excellent. 
 
 Sheep's Tongues. 
 
 Boil them in soup stock until tender, with a 
 seasoning of salt, pepper and a bouquet of herbs. 
 (1 or 2 cloves, 1 or 2 small onions, 1 bay leaf, sprig 
 of parsley, some whole black pepper tied in a little 
 white bag and removed after an hour.) When done add 
 to the stock some browned flour and butter, tomato 
 juice to taste, and a little lime juice. Garnish with 
 triangles of toast around the dish. 
 
 Spanish Receipt for Cooking Tongue. ^ 
 
 Soak a fresh tongue over night. In the morning take 
 the skin off by boiling water. Mix together 1 large 
 spoon of lard, 1 quart raw beans, chopped fine, with the 
 lard, 2 or 3 onions, chopped not very fine, and a little 
 parsley. Fry all together for a little while ; then add 
 
MEATS. 29 
 
 to this 1 cup of stock, 1 cup of wine, a head of garlic, 
 pepper, salt, cinnamon, and 3 laurel leaves. Then put 
 a paper over top of saucepan and put on cover very 
 tight. Cook for two or three hours over a slow fire ; 
 then strain the same through a colander. Add to the 
 strained sauce 1 or 2 spoonfuls of brown flour to 
 thicken. Put over the fire a little while, and then 
 pour over the tongue. 
 
 Chestnut Stuffing. 
 
 Shell 1 pint of large chestnuts ; pour on boiling 
 water and remove the inner skin. Boil in salted 
 water, or stock, until soft. Mash fine and mix with 
 them 1 cup of fine rolled crackers. Season with 1 
 teaspoonful of salt, 1 salt spoon of pepper, and 1 tea- 
 spoonful of chopped parsley. Moisten with J cup of 
 melted butter. This stuffing is especially nice for 
 quail. 
 
 Stuffing for Turkeys. 
 
 5 Boston crackers, rolled, piece of salt pork size of 
 an egg, chopped fine. Add J pint of milk and season 
 with salt and pepper. (Add sage if you wish.) Let it 
 scald, then beat 3 eggs and stir in. Add milk till it is 
 the consistency of batter fritters, put in the turkey 
 and bake slowly, basting frequently. 
 
 ^^ 
 
SALADS. 31 
 
 SALADS 
 
 Boiled Salad Dressing. 
 
 3 eggs, 3 tablespoons dry mustard, 1 teacup of oil 
 or cream, J cup vinegar, salt to taste. Mix eggs and 
 mustard to a cream, then add oil drop by drop, vinegar 
 drop by drop, salt to taste. Put on stove and stir all 
 the time, and let it scarcely come to a boil. When 
 cold, bottle and keep in a cold place. 
 
 By beating all the ingredients well together with an 
 egg-beater it is as creamy as when oil is added drop by 
 drop. 
 
 Dressing for Cold Slaw. 
 
 Yolks of 1 or 2 eggs, 3 tablespoons vinegar, 1 tea- 
 spoon salt, 1 of mustard, butter size of an egg. Cook 
 like custard. 
 
 Clayton's Celebrated Salad Dressing. 
 
 Take 3 tablespoonfuls of mustard, mixed quite stiff. 
 Pour on this slowly -J of a pint of best olive oil, stir- 
 ring rapidly till thick. Then add 3 eggs, and after 
 mixing slightly pour in slowly the remaining | of a 
 pint of oil, stirring rapidly till the mixture forms a 
 thick batter. Next take 1 teacup of best wine vinegar 
 and juice of 1 lemon, a small teaspoonful of salt and 
 1 of white sugar. Stir until the ingredients are well 
 mixed. When bottled and tightly corked, this will 
 remain good for months. 
 
32 THE COOKERY BLUE BOOK. ¥ 
 
 Salad Dressing. 
 
 J salt spoon pepper, 1 of salt, 1 teaspoonful mixed 
 mustard, 1 tablespoonful powdered sugar, 3 table- 
 spoons of best olive oil, 3 tablespoons cream, 2 table- 
 spoons vinegar, 1 hard-boiled egg. 
 
 Tomato Salad. 
 
 Scald and peel tomatoes and cut holes in the top of 
 each. Make a rich salad dressing, into which stir some 
 cold peas, beans and beets, finely chopped. Stuff the 
 tomatoes with this, and pour dressing over. Garnish 
 the dish with fine lettuce leaves. 
 
VEGETABLES. 33 
 
 VEGETABLES 
 
 Baked Cream Potatoes. 
 
 Cut raw potatoes in very thin slices and put a layer 
 of them in a buttered earthen dish. Cover the layer 
 with pieces of butter, and season well with pepper and 
 salt. Then put another layer and season in same 
 manner, so proceeding till the dish is full. Over all 
 pour a pint of cream or rich milk, and set in the oven 
 to bake a half hour. This is a very nice lunch dish. 
 
 Escalloped Potatoes. 
 
 Take some cold sliced potatoes, butter your baking 
 dish, put a layer of potatoes, dredge over flour, put on 
 bits of butter, salt and pepper. When your dish is 
 full, pour over rich milk and bake brown. Serve hot. 
 
 Potatoes in Cases. 
 
 Bake potatoes of equal size, and when done and still 
 hot, cut off a small piece from each potato. Remove 
 the inside carefully, leaving the skin unbroken. Wash 
 the potato and season generously with butter, pepper 
 and salt. Return it with spoon to the potato skin, 
 allowing it to protude about an inch above the skin. 
 When enough skins are filled use a fork to make the 
 potatoes rough above the skin. Put them in a quick 
 oven to color the tops. 
 
34 THE COOKERY BLUE BOOK. 
 
 Stewed Carrots (French style). 
 
 Take 2 bunches French carrots, clean and trim ; put 
 in a saucepan with salt, pepper, 1 teacup of water, 2 
 tablespoons of butter, 8 lumps of sugar, cover and boil 
 for half an hour. Then remove the lid and place 
 where they will simmer slowly till all the water has 
 cooked away, leaving nothing but the butter. 
 
 Stuffed Artichokes. 
 Boil artichokes till soft. When cold, scrape leaves 
 and cut out the hearts. Chop and mix in 1 table- 
 spoonful Worcestershire sauce, 1 egg, J cup butter, 
 pinch of salt, red and black pepper. Roll into balls 
 and put into heart of the artichoke. Put a piece of 
 butter on top of each and bake fifteen minutes with 
 a hot fire. This receipt is for twelve artichokes. If 
 you wish, bread crumbs can be added to the mixture. 
 
 Boiled Artichokes. 
 
 First clean, then soak in cold water fifteen minutes. 
 Then put in boiling water till soft, testing them by 
 pulling off leaves. 
 
 New England Corn Pudding. 
 
 Take 2 dozen ears of green corn well- filled, but 
 young ; grate or pound the corn, and add 1 pounded 
 soda cracker and a little salt. Bake two hours in a 
 moderate oven, and a rich crust will form. Serve 
 with butter. 
 
 Celery Root. 
 
 Pare and boil till tender in salted water. Thicken 
 the liquor with flour and cream, or milk, and pour 
 
VEGETABLES. 35 
 
 over toast. Stewed celery and mushrooms are served 
 in the same manner. 
 
 Stuffed Tomatoes — No. 1. 
 
 Cut off a small piece of the top; squeeze out the 
 seeds and water. Remove the meat of the tomato with 
 a spoon, without breaking or injuring the shape. Fry 
 an onion cut fine, then put in your stuffing (sausage 
 meat, chicken, veal or beef hashed fine), salt, pepper, 
 parsley and a little green pepper, cut fine. To this 
 add all the meat of the tomato you removed with 
 the spoon. When well mixed and cooked fill each 
 with the dressing, on top sprinkling toasted bread 
 crumbs and a piece of butter. Bake in tins. 
 
 If you use sausage meat as stuffing add a little 
 bread soaked in water and squeezed hard, so that it 
 will readily mix with the meat. 
 
 Stufifed Tomatoes— No. 2. 
 Take nice, smooth tomatoes and remove part of the 
 insides. Chop 1 small onion, 2 green peppers and 
 some of the tomato that was removed. Add cracker 
 crumbs and soup stock to moisten. Fill the tomatoes, 
 adding a small piece of butter to each one, and bake 
 from ten to fifteen minutes. 
 
 Squash and Com (Spanish style). 
 ' o small summer squashes, 3 ears of corn. Chop 
 squash and cut corn from cobs. Put in a saucepan a 
 spoonful of lard or butter, and when very hot an onion ; 
 fry a little and add the corn and squash, 1 tomato, 
 1 green pepper cut small and salt to taste. Cover 
 closely, and stir frequently to prevent burning. 
 
36 THE COOKERY BLUE BOOK. 
 
 Stuffed Peppers— No. 1. 
 
 Cut off the tops and remove the seeds. Cut in 
 small pieces 8 or 10 tomatoes and cook with a little 
 butter and onion until tender. Add some rice boiled 
 in water or stock (or bread crumbs), and a little 
 salt, then mix with the tomatoes. Add a little chopped 
 celery, fill the peppers, and put a little butter over the 
 top of each. Cook in the oven twenty minutes and 
 serve at once. If the peppers are boiled a few minutes 
 first, they will retain their bright green color. 
 
 Stuffed Peppers— No. 2. 
 
 Crumb 4 slices of bread and wet with ^ cup soup 
 stock, small piece of butter, pinch of salt, a dash of 
 pepper, seeds of the pepper an^d a tablespoonful of 
 the chopped rind. Place in baking plate with very 
 little water, and bake fifteen minutes in a quick oven. 
 This mixture will fill six peppers. 
 
BREAD. 37 
 
 BREAD 
 
 Brown Bread — No. 1. 
 
 2 cups Indian meal, 2 cups rye meal, 1 cup flour, 
 1 cup molasses, 2 teaspoonfuls saleratus and sour 
 milk enough to make it the consistency of Indian 
 cake. Put some of the saleratus in the molasses and 
 stir till it foams. Put the remainder in the sour milk. 
 Boil three hours. Remove from the pan, place on a 
 tin and bake fifteen minutes, to dry off the steam. 
 
 Brown Bread — No. 2. 
 
 8 cups corn meal, 3 cups of Graham meal, f cup 
 syrup, 1 teaspoonful soda, and salt to taste. Sufficient 
 milk to make a thin batter. Boil three hours. 
 
 Brown Bread — No. 3. 
 
 2 cups Indian meal, 1 cup rye meal, 1 cup molasses, 
 1 cup sour milk, 2 cups sweet milk, pinch of soda, and 
 salt to taste. Steam four hours. 
 
 Muffins— No. 1. 
 
 2 eggs, well beaten, 2 teaspoonfuls sugar, 2 teaspoon- 
 fuls butter, 2 cups milk, 4 cups flour, 2 teaspoonfuls 
 baking powder, pinch of salt (baking powder and salt 
 sifted with flour). Bake in a quick oven. 
 
38 THE COOKERY BLUE BOOK. 
 
 Muffins— No. 2. 
 
 IJ cups flour, scant cup milk, 1 teaspoon cream of 
 tartar, J teaspoon soda, 1 tablespoon butter melted, but 
 not oily, 1 tablespoon sugar, 1 egg. Add butter the 
 last thing. 
 
 Raised Muffins. 
 
 1 pint milk, scalded, and a small piece of butter. 
 When cool, add a little salt, 1 tablespoon sugar, J cake 
 compressed yeast, 1 egg, and sufficient flour to make a 
 stijff batter. When raised bake in muffin rings. 
 
 English Muffins. 
 
 4 cups flour, 2 teaspoonfuls sugar, 2 teaspoonfuls 
 butter, 1 cup boiled milk, | cup liquid yeast. Set to 
 rise over night; in the morning roll out three-fourths 
 of an inch thick; cut with biscuit-cutter, and allow 
 time to rise again ; then cook on a griddle on top of 
 stove, turning as hot cakes. It improves them to flour 
 the board with corn meal. 
 
 Corn Bread — No. 1. 
 
 , 2J cups flour, J cup meal, 1 cup milk, 3 eggs, beaten 
 separately, 2 tablespoons butter before melting, 3 tea- 
 spoons baking powder, 2 heaping tablespoons sugar, a 
 little salt. 
 
 Corn Bread — No. 2. 
 
 1 cup corn meal, J cup flour, 1 spoon sugar, 1 spoon 
 salt, 1 small spoon soda, 2 small spoons cream of tartar, 
 1 egg, enough milk to make a thin batter. Add 
 melted butter at the last. 
 
BREAD. 
 
 Com Meal Muffins. 
 
 1 pint milk, J pint Indian meal, 4 eggs, 1 tablespoon- 
 ful butter, salt, and 1 teaspoonful sugar. Pour the 
 milk boiling on the meal. When cool add the butter 
 melted, salt, sugar and yolks of eggs; lastly, the whites, 
 well beaten. Bake in a well-heated oven. 
 
 Rice Corn Bread. 
 
 • 
 
 1 cup of mashed boiled rice, 1 cup of corn meal, 2 
 eggs, well beaten, J teaspoon of salt, 1 teaspoon of 
 butter, 1 teaspoon of baking powder, sufficient milk to 
 make a thin batter. 
 
 Rice Bread. 
 
 1 pint rice flour, 1 pint milk, 2 eggs, 2 tablespoons 
 wheat flour, 1 J butter and IJ teaspoons baking powder. 
 Bake in shallow pans from twenty minutes to half-hour. 
 
 Breakfast Gems. 
 
 1 egg, 1 scant cup milk, 1 scant cup flour, J tea- 
 spoon baking powder. Beat the white of the egg to a 
 stiff froth and stir in last. Bake in long gem pans, 
 having them very hot before putting mixture in. 
 
 Coffee Cake. 
 
 2 cups flour, pinch of salt, J cake compressed yeast. 
 Make a sponge and rise till morning, then add 2 eggs, 
 J cup sugar, a little melted butter, 1 cup flour. Set to 
 rise till 11:30 o'clock. Sprinkle sugar and cinnamon 
 on top, and bake. 
 
40 THE COOKERY BLUE BOOK. 
 
 Parker House Rolls, 
 
 2 quarts of flour, make a hole in the center, and put 
 in a small teaspoonful of salt, 1 tablespoonful sugar, 1 
 tablespoonful butter, 1 pint of milk boiled, but cold, 
 J cup yeast, and let rise over night. In the morning 
 knead fifteen minutes, let rise again, roll thin, cut 
 round, put a little butter on one-half, double over and 
 bake. 
 
 French Rolls. 
 
 1 pint of scalded milk, let cool, then add | cup of 
 yeast, J cup sugar, 2 quarts flour, small piece of butter, 
 worked into the flour. Pour the milk into center of 
 flour, and let stand over night; then knead, letting 
 it rise very light; then knead again, and mould, letting 
 it rise again, and bake. 
 
 Graham Rolls. 
 
 2 cups Graham flour, 1 tablespoon white sugar, 1 
 teaspoon soda and 2 of cream of tartar. Mix all 
 together, and to it add cold water; make thin and bake 
 in a gem baker, which has been already heated and 
 greased. Bake in a hot oven. 
 
 Buns. 
 
 4 cups flour, I cup sugar, sifted together, pinch 
 of salt; make a hole in flour and drop in 1 egg, 1 
 cup milk, ^ cake compressed yeast, melted butter, the 
 size of an egg. Raise until morning. When mixed 
 over add a handful of currants, and set to rise until 
 10:30. Roll soft, cut with biscuit-cutter, and raise 
 again till 11:45. After baking ten minutes, rub the 
 top with sugar and water. 
 
BREAD. 41 
 
 Waffles. 
 
 2 cups sifted flour, IJ cups milk, 2 eggs, 2 table- 
 spoons melted butter, 1 teaspoon baking powder. 
 
 Apple Biscuit. 
 
 2 cups flour, 2 teaspoons baking powder, 1 of salt, 
 
 1 tablespoon lard, 1 of sugar, 1 egg. Break the egg 
 into the flour. Add sufficient milk to make a stiff 
 batter, and pour into a shallow pan. Pare and slice 
 apples, covering the top of the batter with them. 
 When almost done, sprinkle sugar over them. 
 
 Hominy Cake. 
 
 1 pint cold hominy, 2 eggs, 1 tablespoon rice flour, 
 small piece of butter. Bake in pans, like corn cake. 
 
 Huckleberry Cake. 
 
 4 cups flour, 1 of sugar, 2 eggs, 1 tablespoon butter, 
 
 2 teaspoons yeast powder, 2 scant cups of milk. Stir 
 in as many berries as the batter will hold together, 
 and bake in a pan. Canned berries are very good in 
 this way. Serve hot for lunch. To be eaten with 
 butter. 
 
CAKE. 43 
 
 CAKE 
 
 Almond Drop Cakes. 
 
 1 pound powdered sugar, J pound powdered almonds, 
 9 eggs (3 whites left out), beaten separately, 2 grated 
 lemon peels, 2 spoonfuls rose water. Put rose water 
 and sugar on top of each cake, after they are dropped 
 with a dessertspoon on the pans. 
 
 Angel Cake. 
 
 Whites of 11 eggs, IJ cups granulated sugar, 1 
 cup flour, 1 teaspoon cream tartar, ^ teaspoon of 
 almond or vanilla. Beat the eggs to a froth; sift 
 the sugar five times; sift the flour 4 times; add cream 
 tartar and sift again. Beat eggs and sugar together ; 
 add flavoring; then flour; stir quickly and lightly; 
 put in an unbuttered pan and bake | hour in moderate 
 oven. 
 
 Cream Cakes — No. 1. 
 
 Boil in J pint of w^ater f cup of butter ; stir in while 
 boiling 1 J cups of flour. Remove from fire, let it stand 
 five minutes, and then stir in gradually 5 eggs, lightly 
 beaten, and J teaspoon of soda. Drop in pans half the 
 size you want them, and bake fifteen or twenty minutes. 
 
 Cream Cakes — No. 2. 
 
 1 pint boiling water, 1 cup butter, 2 of sifted flour 
 put in while water and butter are boiling. Let this 
 
44 THE COOKERY BLUE BOOK. 
 
 cool, then add 6 eggs, one at a time, and beat in thor- 
 oughly, 1 tablespoon of milk with J teaspoon soda 
 dissolved in it. 
 
 Cream Cakes — No. 3. 
 
 Make a layer cake of 2 cups sugar, J cup butter, 3 
 eggs, J cup milk, 3 of flour, an even teaspoon baking 
 powder. Bake in three layers. For the cream take J 
 pint milk, and when boiling stir in 2 even teaspoons 
 corn starch, dissolved in a little cold milk, 1 tablespoon 
 sugar and 1 egg, stirring briskly a few moments. When 
 cool, spread on the cake. Flavor with vanilla or lemon. 
 
 Cream Puffs. 
 
 1 cup hot water, -J cup butter. Boil water and 
 butter together, and stir in 1 cup dr}^ flour while 
 boiling. When cool add 3 eggs, riot beaten. Mix 
 well, and drop by spoonfuls in buttered tins. Bake 
 in a quick oven twenty-five minutes. This makes 
 fifteen puffs. When cool fill with whipped cream. 
 
 Ice Cream Cake. 
 
 1 cup butter, 2 cups sugar, a little more than 
 f cup of milk, 4 even cups of sifted flour, in 
 which has been sifted 2 teaspoons of baking pow- 
 der ; flavoring and the whites of 5 eggs beaten stiff, 
 added last. Cream the butter and sugar, add milk, 
 then flour, with baking powder, flavoring and whites 
 of eggs, the cake well-beaten as each ingredient is 
 added. Bake in jelly-cake tins, two white layers, re- 
 serving enough to make one layer colored with a little 
 of Price's coloring, which will make one pink layer. 
 Put this between the two white layers, with a thin 
 
CAKE. 45 
 
 frosting spread between, then frost the whole cake. 
 By dividing the cake before baking into three parts, 
 keeping one white, adding the pink coloring to an- 
 other, and a heaping tablespoon of grated chocolate to 
 the third, you can have the three layers different, nice 
 ice cream bricks. 
 
 Chocolate Cake — No. 1. 
 
 1 cup butter, 2 of sugar, 1 of milk, 2J of flour, 5 eggs, 
 2 teaspoons baking powder, 1 cake of Baker's choco- 
 late. Grate the chocolate and add to the cake before 
 the flour ; flavor with vanilla, and bake in layers. 
 
 Filling — 1 pound of sugar, 3 eggs, J cake of Baker's 
 chocolate, 1 cup grated cocoanut. Cover the top of 
 cake with grated cocoanut. 
 
 Chocolate Cake — No. 2. 
 
 1| cups sugar, J of butter, J of milk. If of 
 flour, J pound of Baker's chocolate, 3 eggs, 2 tea- 
 spoons baking powder. Scrape the chocolate fine 
 and add 5 tablespoons of sugar to it (this in addi- 
 tion to 1-J cups). Beat the butter to a cream. 
 Gradually add sugar, beating all the while. Add 3 
 tablespoons of boiling water to the chocolate and 
 sugar. Stir over the fire until smooth and glossy, 
 then stir into the beaten sugar and butter. Add to this 
 mixture the eggs well beaten, then the milk and flour 
 in which the baking powder has been thoroughly 
 mixed. Bake twenty minutes in a moderate oven. 
 This makes two loaves. 
 
46 THE COOKERY BLUE BOOK. 
 
 Chocolate Cake — No. 3. 
 
 1 cup butter, 2 of sugar, 1 of milk, 5 eggs (omitting 
 whites of 2), 1 teaspoon cream tartar, J of soda, 3J cups 
 flour. 
 
 Frosting — Whites of 2 eggs, 6 heaping tablespoons 
 grated chocolate, 1 cup powdered sugar, 1 teaspoon 
 vanilla. Frost while cake is hot. This recipe makes 
 two loaves. 
 
 Chocolate Loaf Cake. 
 
 1 cup sugar, 1 of milk, 2 of flour, 2 eggs, 1 teaspoon 
 soda dissolved in the milk. Melt |- cup sugar, ^ of milk, 
 yolk of 1 egg, J cake of chocolate to a smooth cream 
 and add to cake. Bake in a moderate oven. 
 
 Chocolate Caramel Cake. 
 
 2 cups sugar, f cup milk, 3 eggs, beaten separately, 
 2 tablespoons butter, 2 cups flour, 2 teaspoons yeast 
 powder, 1 teaspoon vanilla. Bake in layers. 
 
 White filling. — IJ cups granulated sugar, J cup 
 milk. Boil eight minutes, then add 1 tablespoon flour 
 stirred in 2 tablespoons cold water and then boil five 
 minutes longer. When cool beat to a cream. 
 
 Chocolate caramel filling.. — The same as above, 
 only J stick of Baker's unsweetened chocolate. 1 tea- 
 spoon vanilla. 
 
 Lemon or Orange Jelly Cake. 
 
 1 cup butter, 2 cups sugar, | cup milk, 4 eggs, 3 cups 
 sifted flour, and 1 heaping teaspoon baking powder. 
 Bake in four layers. 
 
CAKE. 47 
 
 Jelly— for Cake. 
 
 1 small cup sugar, 1 egg. Grate the rind and use 
 juice of 1 lemon or orange, 1 tablespoon water, 1 tea- 
 spoon flour. Place the dish in a kettle of boiling 
 water and let it thicken. When cool spread between 
 the cakes. This is very nice for any layer cake. 
 
 Apple Cake in Layers. 
 
 1 J cups sugar, | cup butter, J of milk, 2J flour, 3 eggs 
 (whites and yolks beaten separately), 2 teaspoons yeast 
 powder. 
 
 Filling. — 2 apples, grated rind and juice of 1 lemon, 
 1 egg. Boil till it thickens, and cool before using. 
 Spread between layers. 
 
 Sunshine Cak€ — No. 1. 
 
 Whites of 6 eggs, yolks of 4, 1 cup of sugar, } flour, 
 scant teaspoon cream of tartar, salt, 2 teaspoons orange 
 juice and grated rind. Sift sugar and cream tartar 
 together several times, then mix with well-beaten 
 whites, add beaten yolks, sift flour and salt several 
 times, mix altogether, put in orange and bake from 
 forty to fifty minutes in a pan with pipe in center. 
 Do not look at it for at least twenty minutes. Do not 
 butter pan, nor remove from it till cold. 
 
 Sunshine Cake — No. 2. 
 
 Yolks of 11 eggs, 2 cups sugar, 1 of butter j 1 of milk, 
 1 teaspoon cream of tartar, J of soda, 4 cups flour. 
 Flavor to taste. 
 
48 THE COOKERY BLUE BOOK. 
 
 A Delicious White Cake. 
 
 1 pound sugar, 1 pound butter, 1 pound flour, a 
 little baking powder, whites of 20 eggs, and flavoring. 
 
 White Cake. 
 
 } cup butter, J of milk, 1 of sugar, 2 of flour, 1 tea- 
 spoon yeast powder, whites of 2 eggs, almond flavoring. 
 
 Snow Cake — No. 1. 
 
 Whites of 10 eggs, 2 jelly glasses of powdered 
 sugar, 1 of flour, 1 teaspoon cream tartar. 
 
 Snow Cake— No. 2. 
 
 1 cup sugar, J of butter, | of milk, 1 teaspoon yeast 
 powder, 2 cups flour, vanilla flavoring. After being 
 well mixed, stir in the whites of 4 eggs, and beat 
 vigorously. 
 
 Rose Cake. 
 
 1 pound flour, f pound sugar, J pound butter, 1 cup 
 rose water, 5 eggs, 1 teaspoon dry soda. Sift white 
 sugar over cake when put in the oven. 
 
 Feather Cake. 
 
 1 egg, 1 tablespoon butter, 1 cup sugar, 2 cups flour, 
 } cup milk, 2 teaspoons baking powder. 
 
 Delicious Cake. 
 
 2 cups sifted sugar, f of butter, 5 eggs, beaten separ- 
 ately, J cup of milk, 1 teaspoon baking powder in 2J 
 cups sifted flour, 2 tablespoons brandy. 
 
CAKE. 49 
 
 Gold Cake. 
 
 Yolks of 5 eggs and 1 whole egg, 2 cups sugar, 1 of 
 butter, I cup milk, 3 of flour, 1 teaspoon cream of 
 tartar, J of soda. 
 
 Silver Cake. 
 
 Whites of 5 eggs, IJ cups sugar, J cup butter, 
 
 3 even cups flour, 1 of milk, 1 teaspoon cream tartar, 
 h of soda, flavor with vanilla. Beat butter and 
 sugar to a cream ; beat whites to a stiff froth and add. 
 Sift cream tartar with flour and dissolve soda in milk. 
 Stir in a little flour before adding milk. 
 
 Marble Cake. 
 
 Whites of 6 eggs, 1| cups sugar, J cup butter, J 
 cup milk and If cups flour, 1 teaspoon cream of tartar, 
 J of soda. Flavor with lemqn. 
 
 Dark part. — Yolks of 6 eggs, 1 J cups brown sugar, 
 f cup butter, IJ cups milk, 1 teaspoon cream tartar, J 
 of soda, 1 teaspoon each allspice, cinnamon and cloves. 
 Mix lightly together, or bake in layers, as you please. 
 
 Cold Water Cake. 
 
 2 cups sugar, 2 of flour, J cup butter, 1 of cold water, 
 2 eggs, 2 teaspoons cream of tartar, 1 of soda. Beat 
 thoroughly. Bake in cups. To be eaten with butter, 
 hot. 
 
 White Mountain Cake. 
 
 IJ cups butter, J of cream, 2 of sugar, 3 of flour and 
 
 4 eggs. Add currants. 
 
50 THE COOKERY BLUE BOOK. 
 
 Federal Cake. 
 
 1 pound flour, 1 of sugar, J of butter, 4 eggs, 1 tea- 
 cup cream, J wine-glass brandy, 1 of wine, 1 nutmeg, 
 1 pound raisins. 
 
 Lincoln Cake. 
 
 2 eggs, 2 cups sugar, J cup butter, 1 of milk, 3 of 
 flour, 1 teaspoon cream of tartar, |- of soda. Flavor to 
 taste. 
 
 Harrison Cake. 
 
 1 cup butter, 2 of brown sugar, 1 syrup, 1 milk, 
 4 eggs, 5 cups flour, 1 nutmeg, 1 teaspoon soda. Fruit 
 to suit. 
 
 Victoria Cake. 
 
 1 cup butter, 2 of sugar, 4 of flour, 4 eggs, 1 cup sour 
 milk, 1 teaspoon soda, 1 cup molasses, 1 pound cur- 
 rants, 1 of raisins, 1 wine-glass brandy, 1 nutmeg, 2 tea- 
 spoons of cloves, 2 of cinnamon, J pound citron. 
 
 Found Cake. 
 
 1 pound flour, 1 of sugar, 11 ounces butter, 10 eggs^ 
 I teaspoon soda. 
 
 Sponge Found Cake. 
 
 1 heaping cup sugar, 1 scant cup butter, 6 eggs 
 leaving out whites of 2 for icing, 1^ cups flour, 1 J tea- 
 spoons baking powder. Flavoring. 
 
 Aunt Sharlie's Sponge Cake. 
 
 1 pound powdered loaf sugar, 7 eggs, beaten separ- 
 ately, juice and grated peel of lemon, J pound dried 
 flour sifted in at the last. 
 
CAKE. 51 
 
 Sponge Cake to Roll. 
 
 4 eggs, 1 cup powdered sugar, 1 of flour, 1 teaspoon 
 cream tartar, J teaspoon saleratus, 1 tablespoon cold 
 water. Sift the sugar, flour and cream tartar together ; 
 then add eggs, and stir together ten minutes; add 
 water, soda and flavoring, and bake in biscuit-pan. 
 To make jelly roll, lay on bread -board, spread with 
 jelly and roll. 
 
 Sponge Cake — No. 1. 
 
 2 cups sugar, 4 eggs, 1 cup water, 2 of flour, 2 tea- 
 spoons yeast powder, salt and flavoring. 
 
 Sponge Cake — ^No. 2. 
 
 1 cup sugar, 1 of flour, 4 eggs, 1 heaping teaspoon 
 baking powder, 5 tablespoons water. Rub sugar and 
 yolks together until very light and creamy. Add water 
 and J of the flour. After sifting baking powder and 
 flour twice, add remaining flour with beaten whites, 
 and a pinch of salt. Stir gently. 
 
 1, 2, 3, 4 Cake. 
 
 1 cup butter, 2 of sugar, 3 of flour, 4 eggs, 1 cup milk, 
 2 heaping teaspoons baking powder, J teaspoon each 
 of vanilla and lemon. Rub the butter and sugar until 
 very light and creamy ; then add 2 eggs and beat well ; 
 add 2 more and beat again; then sift in flour after 
 having sifted it with the baking powder. Stir in milk 
 with the flour, and add flavoring. 
 
 Molasses Plum Cake. 
 
 Scant I cup butter, 1 cup sugar, 1 of molasses, 1 of 
 milk, 3 eggs, 4 cups flour, 1 teaspoon soda stirred into 
 
52 THE COOKERY BLUE BOOK. 
 
 molasses, 1 teaspoon each of cloves, nutmeg and cinna- 
 mon, 1 cup of stoned and chopped raisins. 
 
 Dark Cake. 
 
 1 cup sugar, 1 of butter, 1 of sour milk, 1 of molasses, 
 4 of flour, 1 teaspoon soda, 1 pound raisins. All kinds 
 of spice. This cake will keep a long time. 
 
 Plain Spice Cake. 
 
 J cup butter, 1 of water or milk, 2 of brown sugar, 2 
 eggs, 3| cups flour, 1 J teaspoons yeast powder, 1 tea- 
 spoon cloves, 1 of cinnamon, 1 of allspice, and 1 cup of 
 currants or raisins can be added, if desired. 
 
 Fruit Cake— No. 1. 
 
 1 pound citron, 2 of currants, 2 of raisins, 1 of flour^ 
 1 of butter, 1 of sugar, 9 eggs, J teaspoon soda, J cup 
 molasses, 1 teaspoon cloves, 1 of nutmeg, 1 of mace, 
 
 1 of cinnamon, 1 of allspice, 2 of lemon, wine-glass of 
 brandy and 1 of sherry. 
 
 Fruit Cake— No. 2. 
 
 1 pound flour, | butter, J sugar, 2 of currants, 2 of 
 raisins, | of citron, IJ cups molasses, wine-glass of 
 brandy, 1 of wine, J teaspoon saleratus, 8 eggs. Bake 
 in a slow oven three hours. Add spices as desired. 
 
 Snow Tea Cakes. 
 
 3 tablespoons sugar, 3 cups milk, 2 eggs, 4 cups flour, 
 
 2 teaspoons yeast powder. Bake in mufiin-rings. 
 
CAKE. 53 
 
 Coffee Cake. 
 
 2 J cups flour, 1 of coffee, 1 of brown sugar, 1 of 
 butter, 1 of syrup, 6 eggs, 1 pound raisins, 2 cups cur- 
 rants, 3 tablespoons brandy, 2 of cinnamon, 1 of cloves, 
 1 of allspice, 1 grated nutmeg, 4 pieces candied lemon 
 or citron, 1 teaspoon soda. Steam two hours and bake 
 one-half hour. 
 
 Hermits. 
 
 2 cups sugar, 1 cup butter, 3 eggs, 1 tablespoon milk, 
 1 teaspoon soda (dissolved in milk), a teaspoon each of 
 cinnamon, cloves and allspice, 1 cup chopped raisins 
 and currants, mixed, and as much cut citron as desired. 
 Mix with sufficient flour to roll. Roll very thin, cut as 
 cookies, and bake in a moderate oven. Excellent, and 
 will keep a long time. 
 
 Fruit Cookies. 
 1 cup sugar, } of butter, 2 eggs, J teaspoon soda, 1 
 cup chopped raisins, all kinds of spice, 2 tablespoons 
 pickled peach juice, flour enough to roll out. 
 
 Boston Cookies. 
 
 1 cup butter, IJ powdered sugar, 2 eggs, 4 tea- 
 spoons milk, 4 cups flour, 1 teaspoon of soda or saler- 
 atus, 1 of ginger. Make stiff enough to roll thin. 
 
 Scotch Cookies. 
 
 Beat 2 cups of sugar with 1 cup of butter, 2 eggs, 
 and 5 tablespoonfuls of milk. Mix 3 teaspoonfuls of 
 baking powder and 1 of cinnamon with 2 cups of flour, 
 and add as much more flour as necessary to make stiff 
 enough to roll. Roll thin, cut out and bake quickly. 
 
54 THE COOKERY BLUE BOOK. 
 
 Molasses Cookies. 
 
 In 1 pint of New Orleans molasses melt a full cup 
 of butter with a cup of brown sugar. Stir in 1 table- 
 spoon ginger, J teaspoon saleratus, dissolved in a little 
 hot water, and flour enough to roll out. Take small 
 pieces at a time to roll out. 
 
 Rich Cookies. 
 
 Yolks of 6 eggs, | roll butter, 1 cup bar sugar, 
 2^ cups flour. Put a little of the flour in a deep 
 dish, then add some egg, some butter and some 
 sugar; then more flour, more egg and more sugar and 
 butter until the entire amount of ingredients have been 
 used. Roll thin, flour pans well and put in the cook- 
 ies, which have been cut into forms and feathered with 
 whites of egg, sugar and grated almonds. Not too 
 quick an oven. 
 
 Hearts and Rounds. 
 
 1 cup butter, 2 cups sugar, 1 cup milk, 3 cups flour, 
 5 eggs, 2 even teaspoons cream tartar, 1 of soda. 
 Flavor with vanilla or lemon. 
 
 Crullers. 
 
 4 eggs, 5 large spoons melted butter, 4 of milk, 8 of 
 sugar, 1 small teaspoon soda in milk. 
 
 Doughnuts. 
 
 4 eggs, 2 cups sugar, 1 of milk, butter size of an egg, 
 2 teaspoons yeast powder, a little salt. Season to 
 taste, cinnamon and mace. 
 
f CAKE. 55 
 
 Gingerbread. 
 
 IJ cups sugar, J pound butter, J cup sour cream, J 
 teaspoon soda, 1 teaspoon ginger, 2 eggs, well beaten, 2J 
 cups flour. 
 
 Sugar Gingerbread. 
 1 cup butter, 2 of sugar, J cup milk, 1 teaspoon saler- 
 atus, 1 eggj 1 tablespoon ginger. Flour enough to roll 
 very thin. 
 
 Molasses Gingerbread. 
 
 1 cup New Orleans molasses, 1 full teaspoon soda put 
 in molasses, f cup melted butter or nice drippings, J 
 cup milk, 1 egg, 2 teaspoons ginger. Flour to stir, but 
 not thick. 
 
 Soft Gingerbread — No. 1. 
 
 3 J cups flour, well sifted, 2 teaspoons yeast powder, 
 sifted in 2 teaspoons ginger, 1 cup molasses, 1 of brown 
 sugar, J of butter, 1 of milk, and 2 eggs, well beaten. 
 
 Soft Gingerbread — No. 2. 
 
 IJ cups molasses, J cup butter, J cup sour milk, 1 
 egg, 1 teaspoon soda and J cup flour. Add ginger and 
 a little salt. 
 
 Bread Cake. 
 
 3 cups light dough, 3 of brown sugar, 1 of butter, 3 
 eggs, spices, fruit and citron, 1 teaspoon soda. Raising 
 or not, as you wish. 
 
 Pork Cake. 
 
 i pound salt pork, chopped very fine, J cup warm 
 water, mix with the pork. Heaping cup brown sugar, 
 1 of molasses, spice to taste, IJ cups raisins, 2 of cur- 
 
56 THE COOKERY BLUE BOOK. 
 
 rants, ^ pound citron, 2 eggs, flour to make a batter 
 stiiffer than ordinary cake, 2 teaspoons yeast powder, 
 and bake in buttered tins. 
 
 Lemon Honey for Cake. 
 
 Juice and grated rind of 1 lemon, small cup sugar, 
 i of water, 2 well-beaten eggs, small piece of butter. 
 Let boil till it thickens. 
 
 Quick Icing. 
 
 White of 1 egg, 1 heaping cup sugar, beat egg till it 
 foams. Add sugar and flavoring, and stir very 
 thoroughly. 
 
PIES. 57 
 
 PIES. 
 
 Pnfif Paste. 
 
 Equal quantities of butter and flour by weight, the 
 butter to be washed. The yolk of 1 egg. Divide 
 butter in three or four parts and chill ; chop one por- 
 tion into the flour, mix with ice water, and roll in 
 the remainder. Roll and fold several times. If it 
 grows sticky, chill till it hardens. 
 
 Mock Mince Pie — No. 1. 
 
 2 pounds powdered crackers, 1 cup molasses, 1 of 
 cider, 1 of chopped raisins, 2 eggs, 1 teaspoon salt, 1 of 
 clove, 2 of cinnamon, 1 of mace, 1 of nutmeg. This 
 quantity makes two pies. Bake forty minutes. 
 
 Mock Mince Pie — ^No. 2. 
 
 1 cup bread or cracker crumbs, 1 of raisins, 1 of 
 vinegar, 1 of sugar, 1 of molasses, 1 of water, J of 
 butter, 1 of currants. Spice to taste. 
 
 Mince Meat. 
 
 2 pounds lean beef, 1 of suet, 5 of apples, 2 of stoned 
 raisins, 1 of currants, | of citron cut fine, 2J of brown 
 sugar, 3 tablespoons cinnamon, 1 of mace, 1 of cloves, 
 1 of allspice, 1 of salt, 2 of nutmeg, 1 pint of sherry, 
 1 of brandy, 1 of cider, 1 bowl of currant jelly. 
 
58 THE COOKERY BLUE BOOK. 
 
 Lemon Tarts. 
 
 1 egg beaten stiff, add 1 cup sugar, and juice and 
 rind of 1 lemon. Line your patty pans with pastry, 
 then put in the lemon mixture and bake. This will 
 make about six tarts. This same idea may be used, 
 and in place of lemon put any kind of jam (about a 
 tablespoonful), and when cold add whipped cream to 
 the top. 
 
 Rich Lemon Pie. 
 
 The pie crust should be made and baked first. The 
 filling consists of juice and rind of 2 lemons, 6 eggs, J 
 pound of sugar, J pound butter, small glass of brandy, 
 nutmeg. Cream, butter and sugar together; add 
 brandy, nutmeg, lemon, and then eggs. Take the 
 whites of 2 more eggs, beat very light and put on top. 
 This will make one large pie. 
 
 A Plain Orange or Lemon Pie. 
 
 The grated rind and juice of 1 lemon or orange, 6 
 tablespoons sugar, 1 of flour, 1 cup milk, yolks of 4 
 eggs. Beat the whites to a stiflf froth, and mix into 
 them 3 tablespoons sugar, which you put on pie after 
 baking, and return to oven for a delicate browning. 
 
 # 
 
CREAMS. 59 
 
 CREAMS 
 
 Pineapple Cream. 
 
 1 small can grated pineapple, 1 cup water, 1 of 
 sugar. Let it come to a boil. 1 package gelatine 
 soaked in 1 cup cold water fifteen minutes, then 
 pour 2 cups boiling water on it. Put this with the 
 pineapple and boil with the juice of 2 lemons. 
 Have ready the whites of 2 eggs beaten stiff, 
 and pour gradually in the boiling mixture. Serve 
 with whipped cream when cool. This should be made 
 the day before using. 
 
 Duchess Cream. 
 
 I pint tapioca soaked over night in J pint of cold 
 water; in the morning drain, and cover with boiling 
 water and cook till clear, stirring constantly. Remove 
 from fire, add juice of 1 lemon, 1 cup grated pine- 
 apple, 1 cup sugar and the beaten whites of 2 eggs. 
 Serve cold with cream. 
 
 Russian ^^Cream. 
 
 J box gelatine to 1 quart milk and 3 eggs. The 
 milk, yolks of eggs and gelatine are put together hot 
 on stove, and just as it is taken off, the whites are 
 stirred in. Add flavoring and mold it. 
 
60 THE COOKERY BLUE BOOK. 
 
 Spanish Cream. 
 
 I box of gelatine soaked soft in 1 J pints milk ; bring 
 to a boil. Stir in the beaten yolks of 3 eggs, 3 table- 
 spoons sugar, then bring to a boil again. Beat the 
 whites to a stiff froth and stir in after removing from 
 the fire. Flavor with vanilla. Pour in a mold to cool, 
 and serve with cream. 
 
 Lemon Cream. 
 
 1 large lemon, 4 eggs, 4 tablespoons sugar, 3 of water. 
 Beat yolks and sugar, add juice and rind of lemon, 
 and water. Let simmer till it thickens. Beat whites 
 of eggs stiff with 2 tablespoons of sugar, and stir into 
 the custard while warm. 
 
 Banana Cream. 
 
 Peel and wash bananas. Use equal parts of bananas 
 and sweet cream. To 1 quart of the mixture allow J 
 pound of sugar. Beat all together till the cream is 
 light. Some consider it an improvement to add a few 
 drops of vanilla, or the juice of canned pineapple. 
 
 Coffee Bavarian Cream. 
 
 J pint rich cream whipped light, J package gelatine 
 soaked in 1 cup milk, 1 large cup strong coffee, 1 cup 
 white sugar and whites of 2 eggs. Soak the gelatine 
 until perfectly soft, have the coffee boiling hot, and 
 turn over the gelatine and sugar. Strain and set away 
 until partly stiff. Beat the eggs to a stiff froth, and 
 mix with the whipped cream ; add to the gelatine, mix- 
 ing thoroughly. Mold and serve with whipped cream. 
 
CREAMS. 61 
 
 Bavarian Cream with Peaches. 
 
 Cut 18 fine peaches, or a sufficient number of canned 
 ones, into small pieces, and boil with J pound of sugar. 
 When reduced to a marmalade press through a coarse 
 sieve, then add J package dissolved gelatine, and a 
 tumbler of cream. Stir this well to make it smooth, 
 and when about set, add 1 pint of whipped cream, and 
 pour into a mold. It makes a still prettier dish to 
 serve half or quarter of peaches, half frozen, around 
 the cream. 
 
 Charlotte Russe. 
 
 1 pint cream, whipped light, J ounce gelatine dis- 
 solved in 1 gill of hot milk, whites of 2 eggs beaten to 
 a stiff froth, 1 small teacup of powdered sugar. Flavor 
 with vanilla or little almond. Mix together the cream, 
 eggs, sugar and flavoring, and beat in the gelatine and 
 milk when quite cold. Line a mold with slices of 
 sponge cake or lady fingers, and fill with the mixture. 
 Set upon the ice to cool. 
 
 Champagne Jelly. 
 
 1 box gelatine, 1 pint boiling water, | pint cold 
 water, J pint sherry, 1 lemon, 1 lime, | pound sugar, 1 
 teaspoon essence cinnamon. Soak gelatine in cold 
 water, add hot water, sugar, wine, lemon and lime, 
 and boil five minutes. Add 1 pint champagne and 
 strain twice. 
 
 Coflfee Jelly. 
 
 I box gelatine soaked in cold coffee. When well 
 dissolved, pour in a pint of boiling coffee, sweeten to 
 
62 THE COOKERY BLUE BOOK. 
 
 taste, and set aside to cool. When quite cold and 
 almost jellied, beat up till it becomes a light foam. 
 Pour into mold and place on ice. Serve with whipped 
 cream. 
 
PUDDINGS. 63 
 
 PUDDINGS. 
 
 Burlington Pudding. 
 
 Mix } cup of flour with a little cold milk and stir 
 into 1 pint of boiling milk. Remove from the fire, 
 and add J cup sugar and 2 large tablespoons of butter ; 
 also 6 eggs, the whites and yolks beaten separately. 
 Flavor with vanilla or lemon, and bake one-half hour 
 in pan of hot water. Serve with wine sauce. 
 
 Fig Pudding. 
 
 2 cups bread crumbs, 1 of currants, 1 of chopped 
 raisins, 1 of figs, 1 of suet, 3 eggs, well-beaten, 2 cups 
 milk, 1 of brown sugar. Steam four hours. 
 
 Pancake with Fruit. 
 
 Take 4 eggs, a cup of cream or rich milk, and flour 
 enough to make a thin batter. Add a little fine sugar 
 and nutmeg. Butter the griddle and turn the batter 
 on. Let it spread as large as a common dinner plate. 
 When done on one side, turn it, as a pancake. Have 
 some nice preserves, and spread over quickly. Roll 
 the cake up, place on a flat dish, sift on a little pow- 
 dered sugar and cinnamon, a little butter, if you wish, 
 and serve hot. Be careful and not make the batter too 
 thin. 
 
64 THE COOKERY BLUE BOOK. 
 
 Strawberry Custard. 
 
 1 cup sugar, 1 quart milk, yolks of 5 eggs, white of 
 1, and vanilla. Let the milk boil, then add eggs and 
 sugar, and let cool. Crush and strain 1 pint straw- 
 berries, 2 tablespoons sugar and whites of 4 eggs, 
 beaten stiff. Place the custard in glasses, about half 
 full, then fill glasses with strawberry juice and the 
 whites of eggs, beaten together. 
 
 Orange Float. 
 
 1 quart of water, juice and pulp of 2 lemons and 1 
 coffee cup of sugar. When boiling hot, add 4 tea- 
 spoons corn starch. Boil fifteen minutes, stirring 
 constantly. When cold, pour this over four or five 
 oranges, which have been sliced. Beat the whites of 3 
 eggs to a stiff froth, sweeten and flavor, and place large 
 spoonfuls over the top of the float.^ 
 
 Kiss Pudding. 
 
 1 quart milk, 3 tablespoons corn starch, yolks of 
 4 eggs, I cup sugar, a little salt. Put part of milk, 
 salt and sugar on to boil. Dissolve corn starch in 
 remainder of milk, stir into milk, and while boiling, 
 add the yolks. Flavor with vanilla. 
 
 Frosting. — Whites of 4 eggs, J cup sugar, flavor 
 with lemon, spread on pudding, and put in oven to 
 brown. Save a little frosting to moisten top; then put 
 grated cocoanut to give appearance of snow. 
 
 Batter Pudding. 
 
 1 pint of milk, scalded, stir in 1 tablespoon corn 
 starch and 2 of flour, mixed with a little cold milk, 
 
PUDDINGS. 65 
 
 beat 4 eggs (yolks and whites separately), and, when 
 the batter is cold, stir in first yolks, then whites, and 
 bake three quarters of an hour. 
 
 Sauce. — 1 cup sugar, J of butter, beaten to a cream, 
 put over tea-kettle, and stir in J pint whipped cream, 
 and flavor with brandy. 
 
 Suet Pudding — No. 1. 
 
 1 cup chopped suet, 1 of raisins, 1 of molasses, 1 of 
 milk, J teaspoon soda, and 1 of salt. Stir quite thick 
 with flour, and boil in a bag three hours. Serve with 
 wine sauce. 
 
 Suet Pudding— No. 2. 
 
 1 pint powdered bread crumbs, 2 pints boiling milk, 
 poured on to the bread, 3 eggs, 1 cup suet, fruit to 
 taste, 1 wine-glass of sherry or brandy, and spice to 
 taste. To be eaten with sauce. 
 
 Suet Pudding— No. 3. 
 
 2 cups chopped bread, -|- cup chopped suet, J cup 
 molasses, 1 egg, 1 cup chopped raisins, 1 of milk, with 
 i teaspoon soda dissolved in it, h teaspoon cloves, 1 
 teaspoon cinnamon, a little salt and mace. Boil two 
 hours in a pudding-boiler. To be eaten with hot or 
 hard sauce. 
 
 Poor Man's Pudding. 
 
 1 cup suet, 1 of milk, 1 of molasses, 2 of raisins, 
 4 of flour, 1 teaspoon saleratus. Steam four hours. 
 Serve with rich sauce. 
 
66 THE COOKERY BLUE BOOK. 
 
 Poor Man's Rice Pudding. 
 
 1 quart of milk, 1 tablespoon rice, 1 of sugar, J salt- 
 spoon of salt. Bake slowly, stirring once or twice. 
 
 Indian Pudding. 
 
 1 pint milk, boiled, and stir in while boiling 2 
 tablespoons meal, wdth a little salt and a piece of 
 butter. Butter dish and bake. Before baking, add 1 
 cup cold milk. 
 
 Cracker Pudding. 
 
 3 Boston crackers, rolled fine, 3 eggs, 3 tablespoons 
 sugar. Salt and spice to taste. Pour 1 quart of boiling 
 milk on to the crackers. Add the sugar, eggs and 
 spice. Pour into a buttered dish. Bake one-half 
 hour, and serve with either hard or liquid sauce. 
 
 Lemon Bread Pudding. 
 
 1 quart milk, 2 coffee cups bread crumbs, 1 of 
 white sugar, J cup butter, 4 eggs, the juice and J 
 the grated rind of 1 lemon. Soak the bread in the 
 milk, then add the beaten yolks with the butter 
 and sugar, rubbed to a cream; also the lemon. Bake 
 in a buttered dish until firm and slightly browned. 
 Beat the whites to a stiff froth, with 3 tablespoons of 
 powdered sugar, and flavor with lemon. Spread over 
 the pudding when baked, and brown slightly; then 
 sift sugar over it. Eat cold. Orange pudding may be 
 made in the same way. 
 
 Delmonico Pudding. 
 
 1 quart milk, piece of butter size of a walnut, 3 
 tablespoons corn starch dissolved in a little milk, 
 
PUDDINGS. 67 
 
 yolks of 4 eggs, 6 tablespoons white sugar. Boil all 
 together. When done, place in a dish, and set in the 
 oven while beating the whites of eggs, to which add 3 
 tablespoons powdered sugar. Flavor with vanilla. 
 Spread the beaten whites of eggs over the pudding, 
 and return to oven, to slightly brown. 
 
 English Plum Pudding — ^No. 1. 
 
 J pound of seeded raisins, same of currants, 
 well washed and dried, grated rind and juice of 
 2 oranges, | a nutmeg grated, 1 tablespoon each 
 of cinnamon, cloves and allspice, J a teaspoon of 
 salt, J a pound of sugar, J pound of citron, J 
 pound of suet, J pound of bread crumbs, J pound of 
 flour, 1 teaspoon of baking powder and 6 well-beaten 
 eggs. Chop the suet very fine, after removing the 
 skin, and put it, together with the flour and bread 
 crumbs, into a large bowl ; then add the spices, oranges 
 and sugar. Mix thoroughly. Beat the eggs until 
 very light, and add to the contents in the bowl and 
 mix well together. Stir in 1 pint of old English ale. 
 Flour the raisins and currants and add to the com- 
 pound. Butter a tin pudding-mold, put in the pud- 
 ding, taking care to well secure the cover. Have ready 
 a kettle of boiling water. Place the mold in it, and 
 keep boiling constantly five hours. 
 
 Sauce for the pudding. — Beat the yolks of 2 eggs, 
 with 1 cup of sugar and J cup butter. Have ready 1 
 pint of boiling cream, a dessert-spoon of corn starch, 
 blended with a little cold milk. Add gradually to the 
 beaten batter and eggs. Put all on the fire, and stir 
 constantly until it boils. Add a wine-glass of sherry 
 
68 THE COOKERY BLUE BOOK. 
 
 and 1 of brandy. Serve hot with the pudding. A 
 hard sauce used in connection with the hot one is a 
 great improvement. 
 
 English Plum Pudding— No. 2. 
 
 1 small loaf of bread, crumbed, J pound of raisins, the 
 same of currants, J pound of citron, 1 of beef suet, 
 chopped fine, a little salt, | pound sugar and a little nut- 
 meg. Mix and let stand over night. Beat 12 eggs, 
 very light, and stir them in the mixture. Take 
 enough milk to slightly moisten the whole. Add a 
 little salt and nutmeg and f glass of brandy. Boil 
 five hours. Set on fire with brandy to serve, and have 
 a rich sauce. 
 
 Plain Plum Pudding. 
 
 6 butter crackers, rolled, 6 eggs, 3 pints of milk, 1 
 cup sugar, J cup butter, 1 teaspoon mixed spice, 1 
 pound raisins. Bake in a deep pudding-dish, in a 
 moderate oven, three or four hours, stirring several 
 times the first hour, to keep the raisins from settling. 
 Serve with hard sauce. 
 
 Snow Pudding. 
 
 1 box gelatine, soaked in J tea-cup of cold water, 
 then add 1 quart boiling water. Stir till it is all 
 dissolved. Add 4 cups white sugar and the juice 
 of 4 lemons. Strain and set away till cold; then 
 add the beaten whites, beating the whole thing 
 half an hour, or until it is very white. Place on ice. 
 Use the 4 yolks and 1 pint milk, and make a custard 
 to eat with it. 
 
PUDDINGS. 69 
 
 Tapioca Cream. 
 
 Soak 4 tablespoons of tapioca over night in water 
 enough to cover it, scald 1 quart milk, beat the 
 yolks of 3 eggs, add 1 cup sugar, and stir this in 
 with the tapioca, and the whole mixture thus formed 
 into the milk. Let it cook about twenty minutes. Re- 
 move from fire, and stir in the whites of the eggs, 
 having beaten them to a stiff froth. Add flavoring, 
 and serve cold. This pudding should be cooked in a 
 vessel set in hot water. 
 
 Baked Apple Dumpling. 
 
 J pound flour, J pound lard, 1 teaspoon salt, 1 
 of yeast powder, enough cold water to make a 
 stiff dough. Roll' out pastry. Cut with biscuit-cutter 
 twice as many pieces as you have apples. Peel 
 and core the apples. Put one round of pastry on one 
 end of the apple. Fill the core-hole with sugar, cinna- 
 mon and a piece of butter. Put another round of pastry 
 on so that the edges meet. Bake slowly three-quarters 
 of an hour. This will make nine or ten dumplings. 
 
 Apple Pudding. 
 
 Boil 6 tart apples, after paring them as for sauce, 
 remove from fire, sweeten a little. Add a lump of 
 butter, 1 cup cracker crumbs, stirred in 1 cup milk, 
 yolks of 4 eggs, keeping whites for frosting, with J 
 cup sugar. Serve with hard sauce. 
 
 Apple Souffle. 
 
 1 pint steamed apples, 1 tablespoon melted butter, 
 half a cup of sugar, whites of 6 eggs, yolks of 3, and 
 
70 THPJ COOKERY BLUE BOOK. 
 
 a slight grating of nutmeg. Stir into the hot apple 
 the butter, sugar and nutmeg and yolks of eggs, well- 
 heated. When this is cold, add the well-beaten whites 
 to the mixture. Butter a 8-pint dish and turn the 
 souffle into it. Bake thirty minutes in a hot oven. 
 Serve immediately, with any kind of sauce. 
 
 Apple Pan-dowdy. 
 
 Pare, core and slice 5 apples, and put in a pudding- 
 dish, with a little water, and 1 cup sugar. Cover with 
 pastry, and bake slowly, breaking the cover into the 
 apples at last. 
 
 Apple Sago Pudding. 
 
 Pare and core the apples, put sugar and cinnamon 
 in the holes. Take as many tablespoons of sago as you 
 have apples. Mix it with a little cold water and turn 
 in as much boiling water as will fill the dish. Stir 
 till it thickens, then cover up for two hours, and let it 
 thoroughly swell, then pour it over the apples, and 
 bake about three hours. Sugar and cream for sauce. 
 
 Sponge Pudding. 
 
 Scald 1 pint of milk, boiling hot, add J cup 
 butter; when melted, add a smooth thickening 
 made of 1 cup of flour, mixed with cold milk. Stir 
 until thick and smooth, being careful not to let it be- 
 come lumpy. Remove from fire, and when cold, add 
 the yolks of 8 eggs, beaten very lightly ; lastly, the 
 whites of the eggs, beaten to a stiff foam. Bake in a 
 dish standing in hot water. 
 
 Sauce. — The yolks of 2 eggs, beaten in 1 cup of pul- 
 verized sugar to a cream. Add the whites, and turn 
 
PUDDINGS. 71 
 
 over the whole 4 tablespoons of boiling cream or milk^ 
 and flour. Add wine, if you wish. 
 
 Boston Thanksgiving Pudding. 
 
 2 quarts of milk, 5 soda crackers, rolled fine, 5 eggs, 
 1 small cup of butter, 1 pint of stoned raisins, 2 nut- 
 megs, 1 large spoonful each of ground cloves and cin- 
 namon. Sweeten to taste. Bake slowly six hours the 
 day before using. Do not put the raisins in until it 
 commences to thicken, and stir occasionall}^ the first 
 two hours after the raisins are in. Before serving the 
 next day, set the tin in boiling hot water long enough 
 before dinner to have it hot. Cold sauce. 
 
 Blackberry Pudding. 
 
 Take baker's bread and cut away the crusts, butter, 
 and slice rather thick, lay 1 layer of bread and then 
 cover with blackberries and some of the juice (which 
 has been stewed with a little sugar), then more bread 
 and more berries. Over the top throw a glass of 
 wine. Serve with hard sauce. 
 
 Rennet Pudding. 
 
 Buy a rennet from the butcher (it is the stomach of 
 a very young calf). Wash it thoroughly, and cut it 
 in small pieces. Put it in a quart jar, and fill with 
 sherry wine. When wanted to use, heat a quart of 
 milk to blood-heat, and put it in the dish in which it 
 is to remain. Stir in 1 tablespoon of the wine water, 
 grate a little nutmeg over the top, and put in a cold 
 place. Very good for invalids, and makes a nice 
 dessert, with fresh berries. 
 
72 THE COOKERY BLUE BOOK. 
 
 Chocolate Pudding. 
 
 1 pint milk, 3 sticks grated chocolate, boil until 
 thick, then set away to cool, 5 eggs, whites and yolks 
 beaten separately, 3 tablespoons sugar, beat sugar light 
 with the yolks, and to this add 1 cup cracker flour, 1 
 teaspoon vanilla, and the whites, last. Put all this in 
 the chocolate, and let boil one and a half hours in a 
 well-buttered form. Serve with whipped cream. 
 
 Apricot or Peach Pudding. 
 
 Butter a pan thoroughly and dust well with cracker 
 flour, and put a row of apricots or peaches on the 
 bottom of the pan. Take 4 eggs, beaten together with a 
 cup of powdered sugar. Beat in a pan of boiling water 
 twenty minutes. Then add 1 cup of flour, 1 lime or 
 some lemon juice, and 1 teaspoon vanilla and a pinch 
 of salt. Put this mixture over the apricots or peaches, 
 and bake three quarters of an hour. 
 
ICE CREAM. 73 
 
 ICE CREAM. 
 
 Ice Cream. 
 
 2 quarts cream, 1 pound sugar ; flavor with vanilla. 
 L«t stand in freezer five minutes to become thor- 
 oughly cold. To make it extra light, beat the whites 
 of 2 eggs to a stiff froth, and add just before the 
 cream is frozen. This should freeze in twenty minutes, 
 and will make one gallon of cream. 
 
 Banana Ice. 
 
 6 bananas, 3 peaches, 3 lemons, 1 quart sugar, 1 
 quart boiling water. Pour hot water over the sugar 
 and lemon juice, and stir until it is dissolved. When 
 cool add peaches and bananas sliced thin, and let stand 
 two hours ; then strain through fine sieve, so nothing 
 is left but liquid. Then freeze. 
 
 Lalla Rookh. 
 
 Cut in small pieces stale sponge cake or lady 
 fingers, a few macaroons, some French cherries and 
 apricots (glace), and mix all together. Make a custard 
 of 1 quart milk and 6 eggs, and when cooked, 
 reserve 1 cupful for a sauce, and add to the remainder 
 i ounce of gelatine. Put the mixture of cake and fruit 
 in an ice cream mold and strain the custard over 
 it, and place it in the freezer, as you would ice cream. 
 
 Sauce. — Add to the cup of custard reserved J pint 
 of whipped cream, and vanilla to taste. 
 
PRESERVES AND JAMS. 75 
 
 PRESERVES AND JAMS. 
 
 Orange Marmalade — No. 1. 
 
 To 1 dozen oranges use 4 lemons. Peel four 
 oranges and boil the peel until you can run 
 a wisp through it. Peel the others and divide 
 all into sections; remove the seeds and stringy 
 parts, and cut into small pieces. Grate the yellow 
 rind of 2 of the lemons and squeeze the juice of all, 
 which add to the orange pulp. When the orange peel 
 is tender, remove the white part with a sharp knife, 
 and shred the yellow part very fine with scissors. Add 
 this to the mixture and weigh, and allow an equal 
 weight of sugar. Boil the pulp ten minutes, then add 
 the sugar and boil thirty minutes (a steady boil), stir- 
 ring constantly, as it burns very easily. 
 
 Orange Marmalade — No. 2. 
 
 4 lemons, 1 dozen oranges, 2 pounds sugar, 1 quart 
 water. Soak oranges and lemons in water over night, 
 previously slicing them in very thin, small pieces. 
 Cook till soft. After partially boiled away, put in 
 the sugar. This quantity makes twelve or fourteen 
 glasses. 
 
 Fig Jam — No. 1. 
 
 2 pounds figs, 2 oranges and 2 lemons to each 2 
 pounds of fruit. Use the juice of the oranges and 
 lemons ; also the finest of the pulp and the rind of 
 
76 THE COOKERY BLUE BOOK. 
 
 1 orange, shredded, as for marmalade. Boil the figs, 
 juice and rind for half an hour, then add 1 pound sugar 
 to each 2 pounds of figs, and boil another half hour. 
 Cover when hot. 
 
 Fig Jam— No. 2. 
 
 6 pounds figs, 3 of sugar, 2 lemons, sliced, -J cup 
 sliced green ginger root. Boil three hours. 
 
 Apricot Jam. 
 
 Pour boiling water on fruit; peel and throw into 
 cold water. Chop the blanched nuts of the stones 
 and add to the fruit (2 nuts to each pound). Cook 
 half an hour ; add | pound sugar to 1 of fruit, and 
 cook fifteen minutes. Put in bowls or glasses, and seal 
 air tight. 
 
 Isabella Grape Jam. 
 
 Boil grapes until tender, then put through a sieve- 
 Add I pound sugar to each pound of fruit. Then boil 
 as for jelly. 
 
 Currant Jelly. 
 
 1 pound sugar to 1 pint juice. Heat sugar in oven 
 while the juice comes to a boil ; add sugar, and boil 
 four or five minutes. 
 
 Pineapple Preserve. 
 
 Pare and grate pineapples, | pound sugar to 1 
 pound fruit. Put fruit and sugar on together, and 
 when it comes to a boil let it cook twenty minutes. 
 
PRESERVES AND JAMS. 77 
 
 Preserved Grapes. 
 
 Eight pounds will make one dozen and a half 
 tumblers. To the grapes put an equal weight of 
 sugar; then squeeze the pulp from the skin. Cook the 
 pulp a few minutes and rub through a wine sieve to 
 separate the seeds. Cook skins in the same water 
 until soft (if you have no water left in the kettle, add 
 some); skim them out and put in sugar. When it 
 begins to cook put in pulp and skins, and cook slowly 
 until they jelly. It should form a moderately stiff jelly. 
 
 Brandy Peaches. 
 
 If possible procure " Morris White " peaches. Peel 
 very carefully and throw into cold water to keep them 
 white. To 6 pounds of fruit allow the same weight 
 of sugar ; make a syrup of 2 pounds of the sugar and 
 cook peaches very slowly until tender. Lay them on 
 a platter to cool. Then add the remainder of the 
 sugar and make a rich syrup ; remove from fire and 
 let it cool a little. Place the peaches in jars. To 
 every 2 cups of syrup add 1 of perfectly white brandy, 
 and pour over the peaches. 
 
PICKLES. 79 
 
 PICKLES. 
 
 Cucumber Catsup. 
 
 3 medium-sized cucumbers grated, but not peeled, 1 
 large onion grated, 1 tablespoon salt, 3 teaspoons 
 white pepper, 1 tablespoon grated horse radish, 1 pint 
 vinegar. Bottle for use. 
 
 Tomato Catsup— No. 1. 
 
 1 gallon tomatoes strained through a sieve, 3 table- 
 spoons salt, 3 of ground mustard, 1 of allspice, 1 of 
 cloves, 1 of red pepper. Simmer slowly three or four 
 hours. Let cool, then add 1 pint of vinegar and 1 
 bottle brandy. Bottle and seal tight. 
 
 Tomato Catsup— No. 2. 
 
 2 quarts skinned tomatoes, 2 tablespoons salt, 2 of 
 black pepper, 1 of allspice, 4 pods red pepper or a 
 little cayenne, 2 tablespoons mustard. Mix and rub 
 these thoroughly together, and stew them slowly in 1 
 pint of vinegar three hours. Then strain the liquor 
 through a sieve and simmer it down to one quart of 
 catsup. Bottle and cork tight. 
 
 Cucumber Pickles. 
 
 Soak the cucumbers in strong brine over night; in 
 the morning scald a few at a time in a little vinegar, 
 covering tight and stirring often. As they are done, 
 
80 THE COOKERY BLUE BOOK. 
 
 put in bottles, with one or two peppers in each one, 
 and pour oyer the following scalding vinegar and 
 seal : To 3 quarts of vinegar add 4 cups of sugar, 1 
 handful of white mustard seed, 1 of stick cinnamon, 
 half the quantity of whole cloves, and a small piece of 
 alum. 
 
 Sweet Pickled Figs. 
 
 To 7 pounds of ripe figs make a syrup of 3 
 pounds sugar, 1 quart vinegar, a small handful of 
 whole cloves, and boil five minutes. Remove and 
 set away to cool. The second day the syrup must be 
 drained off and poured over figs boiling hot; let them 
 stand two days more, drain off syrup and heat again. 
 Just before it boils put figs in and let all boil up to- 
 gether. Put in air-tight jars. Sugar for sweet pickles 
 should always be rich brown sugar. 
 
 Sweet Pickled Peaches. 
 
 7 pounds peaches, 3 pounds brown sugar, 1 quart 
 vinegar, 1 ounce cinnamon; 3 cloves in each peach. 
 Make the syrup and cook peaches till tender; boil 
 down syrup and pour over the peaches. 
 
 Sweet Tomato Pickle. 
 
 To 8 pounds of tomatoes, when skinned and cut 
 in pieces, add 4 pounds sugar. Boil slowly until 
 thick, then add a scant quart of vinegar, 1 teaspoon 
 each of ground mace, cloves and cinnamon, and boil 
 slowly again until thick. 
 
PICKLES. 81 
 
 - 
 
 Watermelon Pickle (Sweet). 
 
 Pare the melon, cutting away all of red portion ; cut 
 in fancy shapes. Salt in weak salt and water over 
 night. In the morning rinse in cold water; add lump 
 of alum as big as a small egg to 1 gallon cold water. 
 Put the melon in the cold water and after it comes to a 
 boil, boil ten minutes. To 7 pounds melon, 1 quart 
 cider vinegar, 2 ounces cassia buds or stick cinnamon, 
 1 ounce cloves, 3 pounds granulated sugar. Let this 
 boil, then add fruit, cook until clear and you think it 
 is done; seal up in jars and keep at least two weeks 
 before using. 
 
 Oil Pickles. 
 
 100 small cucumbers, 3 pints small white onions. 
 Slice all together and put layers of cucumbers and 
 onions, with salt between. Let stand two hours, and 
 drain off the brine; then add J cup each of white 
 mustard seed, white pepper and celery seed, 2 cups 
 olive oil, and alum size of a walnut, dissolved in vine- 
 gar. Cool with vinegar and put in jars. 
 
 Vermont Pickles (Cucumbers). 
 
 The first day make a brine strong enough to bear 
 an egg, and pour boiling hot on the pickles; cover 
 and let them stand twenty-four hours. The second 
 day drain from the brine and make alum water 
 boiling hot to cover them well, allowing a piece of 
 alum the size of an egg to every hundred pickles. 
 Cover tightly again for twenty-four hours. The 
 third day drain from the alum water and cover 
 with boiling hot vinegar, in which let them stand 
 
82 THE COOKERY BLUE BOOK. 
 
 for one week. Then heat your vinegar boiling hot 
 again, and add the following spices, etc., to every 
 hundred : 1 tablespoonful cloves, 1 of coriander 
 seed, 1 of ginger root, 2 of cinnamon, 2 of celery 
 seed, 2 of mustard seed, 2 of whole pepper seed, 1 
 cup sugar, 1 of horse radish root, sliced fine. Put a 
 layer of oak leaves in the bottom of your firkin, or 
 jar, then a layer of pickles and spices, then leaves 
 again, and so on until full, covering the top with the 
 leaves, and pouring the boiling vinegar over all. They 
 will be ready to use in two weeks, and will keep two 
 years. The oak leaves are very essential for their 
 astringent qualities. 
 
 Tomato Soy. 
 
 Cut green tomatoes in slices, and to every 16 
 pounds add 4 quarts vinegar, 5 pounds sugar, J pound 
 white mustard seed, a teacup of flour of mustard, 
 mixed with a little vinegar, 1| pound onions, cut 
 very fine, | ounce of mace, 2 of cinnamon, 1 of all- 
 spice, J ounce of cloves, 5 of salt, i pound of black 
 pepper, J pound of celery seed. Grind up all the 
 spices except the celery and white mustard. Put all in 
 a kettle and boil for one hour and a half. 
 
 Peach Chutney. 
 
 6 pounds peaches, 2 of sugar, 1 of raisins, | of salt, 
 J of green ginger, J of mustard seed, i of red chilies, 
 2 quarts vinegar. Pare and slice peaches ; stew until 
 soft in 1 quart vinegar. Boil sugar and the other 
 quart of vinegar into a syrup ; add the seedless raisins 
 chopped fine; mustard seed washed, dried and 
 
PICKLES. 83 
 
 crushed; when dry, chopped chilies without the 
 seeds, chopped ginger, salt and a little garlic. Boil 
 all together twenty minutes. A very fine sauce. 
 
 Cucumber Sauce. 
 
 Wash 3 medium-sized cucumbers ; grate peel and 
 all and pour off some of the extra liquid. Add 1 
 tablespoon each of white pepper, salt and horse 
 radish ; lastly add J pint of vinegar. This is ver}' 
 nice, and will keep any length of time. 
 
gentlemen's corner. 85 
 
 GENTLEMEN'S CORNER 
 
 Champagne Punch. 
 
 To the juice of 20 lemons add 1 pound powdered 
 sugar. To every quart of this solution add 1 quart 
 rum, 1 of brandy, 1 of champagne. Dilute with ice to 
 suit the taste. This is extra fine. 
 
 A Delicious Punch. 
 
 1 bottle XXX brandy, 1 bottle port wine, 1 bottle 
 Jamaica rum, 1 bottle tea (oolong the best), juice of 8 
 lemons, rinds of 2, J bottle cura9ao, 3 cups fine sugar^ 
 put lemons, rinds, sugar and tea together, and strain ; 
 add to the liquor; bottle. The above is called the 
 stock. To each bottle of the stock add 3 bottles of soda 
 and about 5 pounds of ice. Imported liquors should 
 be used. This is enough for twenty people. 
 
 Fort McDowell Egg Nog. 
 
 1 egg and about | pint of milk to each person. A 
 teacup of sugar to every quart of milk, and J pint of 
 best brandy. Beat the yolk, add the sugar, and beat 
 till it is a froth like cake ; then add the brandy, then 
 the beaten whites, then the milk. Whipped cream in 
 place of the milk is very nice, or half in half. The 
 whites of the eggs should be well beaten. 
 
86 THE COOKERY BLUE BOOK. 
 
 Loyal Legion Punch. 
 
 3 gallons whiskey, 1 pint Santa Croix rum, 1 pint 
 cordial, 100 limes, 1 dozen oranges, sliced, 1 dozen 
 lemons, sliced, 3 cans pine apples, 10 pounds sugar, 
 3 bottles champagne (added when served). 
 
 The above is for 100 persons. Smaller quantities in 
 same proportion. 
 
 State of Schuylkill Punch. 
 
 {A Punch of Colonial Days.) 
 
 1 quart of lemon or lime juice, 1 quart of brandy, 2 
 quarts of Jamaica rum, 9 quarts of water and ice, \ 
 pint of peach brandy, 3 J pounds of sugar. Dissolve the 
 sugar in a little water, add the lemon juice, then the 
 liquor and also 2 quarts of water and a large piece of 
 ice. Let this brew two hours or more. 
 
 This will make about 13 to 15 quarts. Smaller 
 quantities in same proportion. 
 
CANDIES AND NUTS. 87 
 
 CANDIES AND NUTS. 
 
 Almond Creams, Walnut Creams, Chocolate Creams. 
 
 To the white of 1 egg add an equal quantity of cold 
 water, stir in 1 pound confectioner's sugar, flavor with 
 vanilla, and stir with the hand until fine, then mold 
 into small balls, and drop into melted chocolate. For 
 walnut creams, make cream as above, and mold into 
 larger balls, placing J an English walnut on either side. 
 Also, for almond creams, the same cream as above, and 
 cover the blanched almonds with it, forming them into 
 balls and rolling them in granulated sugar. 
 
 Chocolate Creams. 
 
 1 cup water to 3 of white sugar, boil till it thickens 
 when dropped in cold water, put Baker's unsweet- 
 ened chocolate in a bowl without water, and place it 
 in a pan of water upon the stove. When the sugar is 
 ready for removal, turn it upon a marble slab, stir till 
 it becomes thick, then knead till stiff enough to form 
 into balls. Place on a plate till cold. Drop the balls 
 in the chocolate, and remove with a fork to a sheet of 
 buttered paper. 
 
 Chocolate Caramels. 
 
 1 cup molasses, 2 of sugar, 1 of milk, J pound choco- 
 late. Boil twenty minutes. 
 
88 THE COOKEKY BLUE BOOK. 
 
 Huyler's Caramels. 
 
 J package of Baker's unsweetened chocolate, 2 
 pounds brown sugar, 1 cup milk, 1 tablespoon but- 
 ter, 1 of molasses. Boil till brittle. Pour in pans 
 and cut in squares. 
 
 Molasses Candy. 
 
 2} cups molasses, 1 of sugar, 1 tablespoon vinegar, 
 a piece of butter the size of a walnut. Boil twenty 
 minutes briskly and constantly, stirring it all the 
 time. Pull until white. 
 
 Cocoanut Candy. 
 
 J pound sugar, 2 tablespoons water, boil, | pound 
 grated cocoanut. Stir till boiled to a flake. Put in 
 buttered tins, and cut in squares, when cold. 
 
 Cream Candy. 
 
 1 pint granulated sugar, | pint water, 1 tablespoon 
 vinegar. Boil as molasses candy, but do not stir. 
 Work in vanilla as you pull it. 
 
 Nut Candy. 
 
 2 cups sugar, J cup milk. Boil ten minutes, then 
 beat till white, adding nuts and vanilla. Spread on 
 tins to cool. Cut in squares. 
 
 Peppermints. 
 
 3 cups sugar, | cup butter. Boil together seven or 
 eight minutes. Remove from the fire, and stir in J 
 
CANDIES AND NUTS. 89 
 
 teaspoon cream tartar, J drachm of oil of peppermint. 
 Beat until cool enough to drop on buttered plates, the 
 size of a dollar. 
 
 Vinegar Candy. 
 
 2J cups sugar, IJ of water, J of vinegar. Do not 
 stir. Cool quickly and pull. 
 
 Butter Scotch. 
 
 1 cup molasses, 1 of brown sugar, J of butter. When 
 nearly done, add a little grated nutmeg, and if wished 
 to be pulled, a pinch of soda. 
 
 Com Candy. 
 
 Pop the corn, pick out all that is good, and pound 
 it a little, just enough to crack it. Boil about 2 tea- 
 cups of molasses and a little sugar, with a piece of 
 butter, size of a walnut. Then (when the mixture is 
 boiled about as much as for candy), stir in the corn, 
 and pour into buttered tins. 
 
 Orange Drops. 
 
 Grate the rind of 1 orange and squeeze the juice> 
 taking care to reject the seeds. Add to this a pinch of 
 tartaric acid, then stir in confectioner's sugar till it is 
 stiff enough to form in balls the size of a small marble. 
 
 Honey Candy. 
 
 3 cups sugar, 1 of water, 3 tablespoons honey. Boil 
 till fit for pulling. 
 
90 THE COOKERY BLUE BOOK. 
 
 Taffy— No. 1. 
 
 J pound chocolate, cut fine, 2 cups sugar, 2 of 
 molasses, J cup milk, piece of butter the size of an 
 egg, flavoring. Boil twenty minutes. Cool and mark 
 off in squares just before it is cold. 
 
 Taffy— No. 2. 
 
 6 cups white sugar, 1 of vinegar, 1 of water. Boil 
 one-half hour without stirring. When done, stir in 1 
 tablespoon butter and 1 teaspoon soda, dissolved in 
 hot water. Season with vanilla, and pull. 
 
 Everton Taffy. 
 
 1 J pounds brown sugar, 3 ounces butter, IJ tea-cups 
 cold water. Boil all together, with the rind of 1 lemon, 
 adding juice, when done. 
 
 Salted Almonds. 
 
 First shell, then pour boiling water over them, re- 
 move skins, put in baking-pan with small pieces of 
 butter, stir frequently with spoon, just before brown, 
 sprinkle with salt, and when brown remove from oven- 
 
 Salted Almonds, with Oil. 
 
 First blanch the almonds, then throw them, a few 
 at a time, into a sauce-pan of boiling sweet-oil; as soon 
 as brown enough, take them out and put them on 
 brown, paper to absorb the surplus oil; sprinkle with 
 salt. 
 
THE COOKERY BLUE BOOK. 
 
 91 
 
 INDEX 
 
 Bread— 
 
 PAGE 
 
 Apple Biscuit, . . 
 
 . 41 
 
 Breakfast Gems, . 
 
 . 39 
 
 Brown Bread — No. 1, 
 
 . 37 
 
 No. 2, 
 
 . 37 
 
 No. 3, 
 
 . 37 
 
 Buns, 
 
 . 40 
 
 Coffee Cake, . . . 
 
 . 39 
 
 Corn Bread— No. 1, 
 
 . 38 
 
 No. 2, 
 
 . 38 
 
 " (rice), . 
 
 . 39 
 
 Com Meal Muffins, 
 
 . 39 C^ 
 
 English Muffins, . 
 
 . 38 
 
 French Rolls, . . 
 
 . 40 
 
 Graham Rolls, . . 
 
 . 40 
 
 Hominy Cake, . . 
 
 . 41 
 
 Huckleberry Cake, 
 
 . 41 
 
 Muffins — No. 1, . . . 
 
 . 37 
 
 No. 2,. . 
 
 . 38 
 
 (raised), . 
 
 . 38 
 
 Parker House Rolls, 
 
 . 40 
 
 Rice Bread, . . . 
 
 . 39 
 
 Waffles, 
 
 . 41 
 
 Breakfast Dishes— 
 
 
 Bananas, .... 
 
 . 12 
 
 Baked Beans, . . . 
 
 . 13 
 
 ♦♦ Eggs, . . . . 
 
 . 11 
 
 " Peppers, . 
 
 . 12 
 
 PAOK 
 
 Eggs (au miron), with 
 
 Asparagus, 12 
 
 Fish Balls, 13 
 
 Omelet, Baked— No. 1, . 11 
 
 *• " No. 2, . 11 
 
 " Bread 11 
 
 " Corn, .... 12 
 
 Potatoes, with Cheese, . 13 
 
 Vermicelli, 13 
 
 KE — 
 
 Almond Drop Cake, . . 43 
 
 Angel Cake, 43 
 
 Apple Cake (in layers), . 47 
 
 Bread Cake, 55 
 
 Chocolate Cake — No. 1 , . 45 
 
 No. 2, . 45 
 
 No. 3, . 46 
 
 Loaf Cake, . 46 
 
 " Caramel Cake, 46 
 
 Coffee Cake, 53 
 
 Cold Water Cake, ... 49 
 
 Cookies, Boston, ... 53 
 
 Fruit, .... 53 
 
 " Molasses, . . 54 
 
 ** Hearts and 
 
 Rounds, . . 54 
 
 *• Hermits, . . 53 
 
92 
 
 THE COOKERY BLUE BOOK. 
 
 PAGE 
 
 . 54 
 . 53 
 
 Cookies, Rich, . . 
 Scotch, . 
 Cream Cakes— No. 1, 
 No. 2, 
 No. 3, 
 " Puffs, . 
 Crullers, . . 
 Dark Cake, . 
 Delicious Cake, 
 Doughnuts, . 
 Feather Cake, 
 Federal Cake, 
 Fruit Cake— No 
 No 
 Gingerbread, . 
 
 " Molasses, 
 
 No. 1, 
 No. 2, 
 " Sugar, 
 
 Gold Cake, . . . 
 Harrison Cake, . . 
 Ice Cream Cake, . 
 Jelly (for cake), . . 
 Lemon Honey (for cake) 
 Lemon or Orange Jelly 
 
 Cake, 46 
 
 Lincoln Cake, .... 50 
 Marble Cake, .... 49 
 Molasses Plum Cake, . 51 
 One, Two, Three, Four 
 
 Cake, 51 
 
 Plain Spice Cake, ... 52 
 
 Pound Cake, 50 
 
 Pound Sponge Cake, . . 50 
 Pork Cake 55 
 
 PAGE 
 
 Quick Icing (for cake), . 56 
 
 Rose Cake, 48 
 
 Silver Cake, 49 
 
 Snow Cake— No. 1, . . 48 
 
 " No. 2, . . 48 
 
 Snow Tea Cakes, ... 52 
 
 Sponge Cake— No. 1, . . 51 
 
 *' No. 2, . . 51 
 Sponge Cake, Aunt Shar- 
 
 lie's, 50 
 
 Sponge Cake to roll, . . 51 
 
 Sunshine Cake— No. 1, . 47 
 
 " " No. 2, . 47 
 
 Victoria Cake, .... 50 
 
 White Cake, 48 
 
 White Cake (a delicious) , 48 
 
 White Mountain Cake, . 49 
 
 Candies and Nuts— 
 Almond, Walnut 
 
 Chocolate Creams, 
 Butter Scotch, . . 
 Chocolate Creams, 
 Caramels, Chocolate, 
 
 " Huyler's 
 Cocoanut Candy, 
 Cream Candy, . 
 Corn Candy, . . 
 Honey Candy, . 
 Molasses Candy, 
 Nut Candy, . . 
 Orange Drops, . 
 Peppermints, 
 Taffy— No. 1, . . 
 No. 2, . . 
 
 " Everton, 
 
 88 
 88 
 89 
 88 
 90 
 90 
 90 
 
THE COOKERY BLUE BOOK. 
 
 93 
 
 PAGE 
 
 Vinegar Candy, ... 89 
 
 Salted Almonds, ... 90 
 Salted Almonds (with 
 
 oil), 90 
 
 Creams— 
 
 Banana Cream, .... 60 
 Bavarian Cream with 
 
 Peaches, 61 
 
 Champagne Jelly, ... 61 
 
 Charlotte Russe, ... 61 
 
 Coffee Bavarian, ... 60 
 
 Coffee Jelly, 61 
 
 Duchess, 59 
 
 Lemon, 60 
 
 Pineapple, 59 
 
 Russian, 59 
 
 Spanish, 60 
 
 Entrees — 
 
 Beef Loaf, 21 
 
 " Roll, 21 
 
 Cheese Sticks— No. 1, .26 
 
 No. 2, . 26 
 
 Chicken Terrapin-No. 1, 19 
 
 No. 2, 19 
 
 No. 3, 19 
 
 for Lunch, . , 20 
 
 " (pressed), . . 20 
 
 Canapie Lorenzo, ... 22 
 
 Crab Creole, 22 
 
 " Cutlets, 22 
 
 " Deviled, .... 21 
 
 " to fry soft-shelled, 21 
 
 Meat Salad, 25 
 
 PAGE 
 
 Oysters, baked in the 
 
 shell, 23 
 
 Oysters, Curried, ... 24 
 
 *' Fancy Roast, . 24 
 
 Shrimp Stew, .... 23 
 
 Sweet Breads, .... 25 
 
 Terrapin Stew, .... 23 
 
 Veal Loaf, 25 
 
 Welsh Rare-bit— No. 1, 25 
 
 No. 2, 25 
 
 Fish— 
 
 Brown Fish Chowder . 17 
 
 Finnan Haddies, ... 16 
 
 Fish a la Creme, ... 15 
 
 Norwegian Fish Dish, . 15 
 
 Stuffed Smelt, .... 16 
 
 Ice Cream — 
 
 Ice Cream, 73 
 
 Banana, 73 
 
 LallaRookh, .... 73 
 
 Meats— 
 
 Boiled Ham, 27 
 
 Calves Head Stew, . . 27 
 Chops and Tomato Sauce, 27 
 Kidney Stew, .... 28 
 Sheeps Tongue, .... 28 
 Spanish Recipe for Cook- 
 ing Tongue, .... 28 
 Chestnut Stuffing for 
 
 Quail, 29 
 
 Stuflangs for Turkeys, . 29 
 
94 
 
 THE COOKERY BLUE BOOK, 
 
 Pickles— page 
 
 Cucumber Catsup, . . 79 
 
 Sauce, ... 83 
 
 " Pickles, . . 79 
 
 Oil Pickles, 81 
 
 Peach Chutney, ... 82 
 Sweet Pickled Figs, . . 80 
 " " Peaches, '80 
 Tomatoes 80 
 Water- 
 melon, 81 
 Tomato Catsup— No. 1, . 79 
 No. 2, . 79 
 
 Tomato Soy, 82 
 
 Vermont Pickles, ... 81 
 
 Pies — 
 
 Lemon or Oranf?e (plain), 58 
 
 (rich) 58 
 
 " Tarts, .... 58 
 
 IMince Meat, 57 
 
 Mock Mince Meat— No. 1, 57 
 
 " No. 2, 57 
 
 Puff Paste, 57 
 
 Preserves and Jams— 
 
 Apricot Jam, .... 76 
 
 Brandy Peaches, ... 77 
 
 Currant Jelly, .... 76 
 
 Fig Jam— No. 1, ... 75 
 
 " No. 2, ... 76 
 
 Isabella Grape Jam, . . 76 
 Orange Marmalade — 
 
 No. 1, 75 
 
 Orange Marmalade- 
 No. 2 75 
 
 Pineapple Preserve, . . 76 
 
 Preserved Grapes, . . 77 
 
 Puddings— i'aob 
 
 Apple Dumpling (baked), 6© 
 
 " Puddings, ... 69 
 
 " Pan-dowdy, . . 70 
 
 " Sago, 70 
 
 •' Souffle 69 
 
 Apricot or Peach, , . . 72 
 
 Batter, 64 
 
 Blackberry, 71 
 
 Boston Thanksgiving, . 71 
 
 Burlington, 63 
 
 Chocolate, •.72 
 
 Cracker, 66 
 
 Delmonico, 66 
 
 English Plum— No. 1, . 67 
 
 No. 2, . Vj8 
 
 Fig, 63 
 
 Indian, «i6 
 
 Kiss, (H 
 
 I/emon Bread, .... 66 
 
 Orange Float, .... 64 
 
 Pancake with Fruit, . . 63 
 
 Plain Plum, 68 
 
 Poor Man's, 65 
 
 Poor Man's Rice, ... 06 
 
 Rennet, 71 
 
 Snow, ....... 68 
 
 Sponge, 70 
 
 Strawberry Custard, . . 64 
 
 Suet— No. 1, 65 
 
 " No. 2, 65 
 
 " No. 3, («> 
 
 Tapioca Cream, . . . 69 
 
THE COOKERY BLUE BOOK. 
 
 95 
 
 Punches — p^ge 
 
 Champagne, 85 
 
 Delicious, 85 
 
 Fort McDowell Egg Nog, 85 
 
 Loyal Legion, .... 86 
 
 State of Schuylkill, . . 86 
 
 SAIiADS— 
 
 Boiled Salad Dressing, . 31 
 Clayton's Celebrated 
 
 Salad Dressing, ... 31 
 
 Dressing for Cold Sla;^, 31 
 
 Salad Dressing, .... 32 
 
 Tomato Salad, .... 32 
 
 Soups — 
 
 Asparagus, 8 
 
 Bean, 5 
 
 Black Bean, 5 
 
 Beef, 4 
 
 Bisque, 4 
 
 Bouillon, 3 
 
 Caramel, for Coloring, . 9 
 
 Celery, 6 
 
 Cream of Celery, ... 6 
 
 Mock Bisque, .... 5 
 
 Mushroom, 7 
 
 Ox-Tail, 7 
 
 PAGE 
 
 Pea, Green, 6 
 
 Pea, Grandmother Saw- 
 
 telle's, 6 
 
 Pea, Split, 5 
 
 Potato, 8 
 
 Soup a la Minute, ... 9 
 
 Soupe a rOgnon, ... 8 
 
 Tomato, without stock, 4 
 
 Milk, .... 4 
 
 Vegetables— 
 
 Artichokes, boiled, . . 34 
 
 stuffed, . . 34 
 
 Celery Root, 34 
 
 Carrots, stewed, ... 34 
 New England Corn Pud- 
 ding, 34 
 
 Potatoes in Cases, ... 33 
 " Baked Cream, 33 
 " Escalloped, . 33 
 Peppers, stuffed— No. 1, 36 
 No. 2, m 
 Tomatoes, stuffed- 
 No. 1, 35 
 
 Tomatoes, stuffed- 
 No. 2. 35 
 
 Squash and Corn, ... 35 
 
tIBRARY USE 
 
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 LD 62-20m-9,'63 
 (E7098l0)9412 
 
 General Library 
 
 University of California 
 
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