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Title: The Whitehouse Cookbook (1887)
The Whole Comprising A Comprehensive Cyclopedia Of Information For
The Home
Author: Mrs. F.L. Gillette
Release Date: November 2, 2004 [EBook #13923]
Language: English
*** START OF THIS PROJECT GUTENBERG EBOOK THE WHITEHOUSE COOKBOOK (1887) ***
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THE
WHITE HOUSE
COOK BOOK
_COOKING, TOILET AND HOUSEHOLD RECIPES,_
_MENUS, DINNER-GIVING, TABLE ETIQUETTE,_
_CARE OF THE SICK, HEALTH SUGGESTIONS,_
_FACTS WORTH KNOWING, Etc., Etc._
THE WHOLE COMPRISING
A COMPREHENSIVE CYCLOPEDIA OF INFORMATION FOR THE HOME
BY
MRS. F.L. GILLETTE
AND
HUGO ZIEMANN, Steward of the White house
1887
TO THE WIVES OF OUR PRESIDENTS, THOSE NOBLE WOMEN WHO HAVE GRACED THE
WHITE HOUSE, AND WHOSE NAMES AND MEMORIES ARE DEAR TO ALL AMERICANS,
THIS VOLUME IS AFFECTIONATELY DEDICATED BY THE AUTHOR.
PUBLISHERS' PREFACE
In presenting to the public the "WHITE HOUSE COOK BOOK," the
publishers believe they can justly claim that it more fully represents
the progress and present perfection of the culinary art than any
previous work. In point of authorship, it stands preëminent. Hugo
Ziemann was at one time caterer for that Prince Napoleon who was
killed while fighting the Zulus in Africa. He was afterwards steward
of the famous Hotel Splendide in Paris. Later he conducted the
celebrated Brunswick Café in New York, and still later he gave to the
Hotel Richelieu, in Chicago, a cuisine which won the applause of even
the gourmets of foreign lands. It was here that he laid the famous
"spread" to which the chiefs of the warring factions of the Republican
Convention sat down in June, 1888, and from which they arose with
asperities softened, differences harmonized and victory organized.
Mrs. F.L. Gillette is no less proficient and capable, having made a
life-long and thorough study of cookery and housekeeping, especially
as adapted to the practical wants of average American homes.
The book has been prepared with great care. Every recipe has been
_tried_ and _tested_, and can be relied upon as one of the _best_ of
its kind. It is comprehensive, filling completely, it is believed, the
requirements of housekeepers of all classes. It embodies several
original and commendable features, among which may be mentioned the
_menus_ for the holidays and for one week in each month in the year,
thus covering all varieties of seasonable foods; the convenient
classification and arrangement of topics; the simplified method of
explanation in preparing an article, in the order of manipulation,
thereby enabling the most inexperienced to clearly comprehend it.
The subject of carving has been given a prominent place, not only
because of its special importance in a work of this kind, but
particularly because it contains entirely new and original designs,
and is so far a departure from the usual mode of treating the subject.
Interesting information is given concerning the _White House_; how its
hospitality is conducted, the menus served on special occasions, views
of the interior, portraits of all the ladies of the White House, etc.
Convenience has been studied in the make-up of the book. The type is
large and plain; it is sewed by patent flexible process, so that when
opened it will not close of itself, and it is bound in enameled cloth,
adapted for use in the kitchen.
THE PUBLISHERS.
CONTENTS.
ARTICLES REQUIRED FOR THE KITCHEN 588
BISCUITS, ROLLS, MUFFINS, ETC. 249
BREAD 238
BUTTER AND CHEESE 219
CAKES 282
CANNED FRUITS 438
CARVING 7
CATSUPS 176
COFFEE, TEA AND BEVERAGES 448
COLORING FOR FRUIT, ETC. 444
CONFECTIONERY 446
CUSTARDS, CREAMS AND DESSERTS 344
DINNER GIVING 600
DUMPLINGS AND PUDDINGS 381
DYEING OR COLORING 591
EGGS AND OMELETS 225
FACTS WORTH KNOWING 566
FILLINGS FOR LAYER CAKES 287
FISH 49
FOR THE SICK 510
FRENCH WORDS IN COOKING 587
FROSTING OR ICING 284
HEALTH SUGGESTIONS 521
HOUSEKEEPERS' TIME-TABLE 542
ICE-CREAM AND ICES 376
MACARONI 216
MANAGEMENT OF STATE DINNER AT WHITE HOUSE 507
MEASURES AND WEIGHTS IN ORDINARY USE 603
MEATS 107
MENUS 478
MISCELLANEOUS 587
MISCELLANEOUS RECIPES 543
MODES OF FRYING 48
MUTTON AND LAMB 136
PASTRY, PIES AND TARTS 320
PICKLES 179
PORK 144
POULTRY AND GAME 81
PRESERVES, JELLIES, ETC. 423
SALADS 168
SANDWICHES 236
SAUCES AND DRESSING 156
SAUCES FOR, PUDDING 417
SHELL FISH 67
SMALL POINTS ON TABLE ETIQUETTE 595
SOUPS 27
SOUPS WITHOUT MEATS 41
SPECIAL MENUS 503
TOAST 276
TOILET RECIPES AND ITEMS 577
VARIETIES OF SEASONABLE FOOD 473
VEGETABLES 191
[Illustration: HELEN HERRON TAFT. Copyright, Photo Clinediust,
Washington.]
WHITE HOUSE COOK BOOK.
CARVING.
Carving is one important acquisition in the routine of daily living,
and all should try to attain a knowledge or ability to do it well, and
withal gracefully.
When carving use a chair slightly higher than the ordinary size, as it
gives a better purchase on the meat, and appears more graceful than
when standing, as is often quite necessary when carving a turkey, or a
very large joint. More depends on skill than strength. The platter
should be placed opposite, and sufficiently near to give perfect
command of the article to be carved, the knife of medium size, sharp
with a keen edge. Commence by cutting the slices thin, laying them
carefully to one side of the platter, then afterwards placing the
desired amount on each guest's plate, to be served in turn by the
servant.
In carving fish, care should be taken to help it in perfect flakes;
for if these are broken the beauty of the fish is lost. The carver
should acquaint himself with the choicest parts and morsels; and to
give each guest an equal share of those _tidbits_ should be his maxim.
Steel knives and forks should on no account be used in helping fish,
as these are liable to impart a _very_ disagreeable flavor. A
fish-trowel of silver or plated silver is the proper article to use.
Gravies should be sent to the table very _hot_, and in helping one to
gravy or melted butter, place it on a vacant side of the plate, not
_pour_ it over their meat, fish or fowl, that they may use only as
much as they like.
When serving fowls, or meats, accompanied with stuffing, the guests
should be asked if they would have a portion, as it is not every one
to whom the flavor of stuffing is agreeable; in filling their plates,
avoid heaping one thing upon another, as it makes a bad appearance.
A word about the care of carving knives: a fine steel knife should
not come in contact with intense heat, because it destroys its temper,
and therefore impairs its cutting qualities. Table carving knives
should not be used in the kitchen, either around the stove, or for
cutting bread, meats, vegetables, etc.; a fine whetstone should be
kept for sharpening, and the knife cleaned carefully to avoid dulling
its edge, all of which is quite essential to successful carving.
* * * * *
[Illustration]
BEEF.
HIND-QUARTER.
No. 1. Used for choice roasts, the porterhouse and sirloin steaks.
No. 2. Rump, used for steaks, stews and corned beef.
No. 3. Aitch-bone, used for boiling-pieces, stews and pot roasts.
No. 4. Buttock or round, used for steaks, pot roasts, beef _á la
mode_; also a prime boiling-piece.
No. 5. Mouse-round, used for boiling and stewing.
No. 6. Shin or leg, used for soups, hashes, etc.
No. 7. Thick flank, cut with under fat, is a prime boiling-piece, good
for stews and corned beef, pressed beef.
No. 8. Veiny piece, used for corned beef, dried beef.
No. 9. Thin flank, used for corned beef and boiling-pieces.
FORE-QUARTER.
No. 10. Five ribs called the fore-rib. This is considered the primest
piece for roasting; also makes the finest steaks.
No. 11. Four ribs, called the middle ribs, used for roasting.
No. 12. Chuck ribs, used for second quality of roasts and steaks.
No. 13. Brisket, used for corned beef, stews, soups and spiced beef.
No. 14. Shoulder-piece, used for stews, soups, pot-roasts, mince-meat
and hashes.
Nos. 15, 16. Neck, clod or sticking-piece used for stocks, gravies,
soups, mince-pie meat, hashes, bologna sausages, etc.
No. 17. Shin or shank, used mostly for soups and stewing.
No. 18. Cheek.
The following is a classification of the qualities of meat, according
to the several joints of beef, when cut up.
_First Class_.--Includes the sirloin with the kidney suet (1), the
rump steak piece (2), the fore-rib (11).
_Second Class_.--The buttock or round (4), the thick flank (7), the
middle ribs (11).
_Third Class_.--The aitch-bone (3), the mouse-round (5), the thin
flank (8, 9), the chuck (12), the shoulder-piece (14), the brisket
(13).
_Fourth Class_.--The clod, neck and sticking-piece (15, 16).
_Fifth Class_.--Shin or shank (17).
[Illustration]
VEAL.
HIND-QUARTER.
No. 1. Loin, the choicest cuts used for roasts and chops.
No. 2. Fillet, used for roasts and cutlets.
No. 3. Loin, chump-end used for roasts and chops.
No. 4. The hind-knuckle or hock, used for stews, pot-pies, meat-pies.
FORE-QUARTER.
No. 5. Neck, best end used for roasts, stews and chops.
No. 6. Breast, best end used for roasting, stews and chops.
No. 7. Blade-bone, used for pot-roasts and baked dishes.
No. 8. Fore-knuckle, used for soups and stews.
No. 9. Breast, brisket-end used for baking, stews and pot-pies.
No. 10. Neck, scrag-end used for stews, broth, meat-pies, etc.
In cutting up veal, generally, the hind-quarter is divided into loin
and leg, and the fore-quarter into breast, neck and shoulder.
_The Several Parts of a Moderately-sized, Well-fed Calf_, about eight
weeks old, are nearly of the following weights:--Loin and chump, 18
lbs.; fillet, 12-1/2 lbs.; hind-knuckle, 5-1/2 lbs.; shoulder, 11
lbs.; neck, 11 lbs.; breast, 9 lbs., and fore-knuckle, 5 lbs.; making
a total of 144 lbs. weight.
[Illustration]
MUTTON.
No. 1. Leg, used for roasts and for boiling.
No. 2. Shoulder, used for baked dishes and roasts.
No. 3. Loin, best end used for roasts, chops.
No. 4. Loin, chump-end used for roasts and chops.
No. 5. Rack, or rib chops, used for French chops, rib chops, either
for frying or broiling; also used for choice stews.
No. 6. Breast, used for roast, baked dishes, stews, chops.
No. 7. Neck or scrag-end, used for cutlets, stews and meat-pies.
NOTE.--A saddle of muton or double loin is two loins cut off before
the carcass is split open down the back. French chops are a small rib
chop, the end of the bone trimmed off and the meat and fat cut away
from the thin end, leaving the round piece of meat attached to the
larger end, which leaves the small rib-bone bare. Very tender and
sweet.
Mutton is _prime_ when cut from a carcass which has been fed out of
doors, and allowed to run upon the hillside; they are best when about
three years old. The fat will then be abundant, white and hard, the
flesh juicy and firm, and of a clear red color.
For mutton roasts, choose the shoulder, the saddle, or the loin or
haunch. The leg should be boiled. Almost any part will do for broth.
Lamb born in the middle of the winter, reared under shelter, and fed
in a great measure upon milk, then killed in the spring, is considered
a great delicacy, though lamb is good at a year old. Like all young
animals, lamb ought to be thoroughly cooked, or it is most
unwholesome.
[Illustration]
PORK.
No. 1. Leg, used for smoked hams, roasts and corned pork.
No. 2. Hind-loin, used for roasts, chops and baked dishes.
No. 3. Fore-loin or ribs, used for roasts, baked dishes or chops.
No. 4. Spare-rib, used for roasts, chops, stews.
No. 5. Shoulder, used for smoked shoulder, roasts and corned pork.
No. 6. Brisket and flank, used for pickling in salt and smoked bacon.
The cheek is used for pickling in salt, also the shank or shin. The
feet are usually used for souse and jelly.
For family use the leg is the most economical, that is when fresh, and
the loin the richest. The best pork is from carcasses weighing from
fifty to about one hundred and twenty-five pounds. Pork is a white and
close meat, and it is almost impossible to over-roast or cook it too
much; when underdone it is exceedingly unwholesome.
[Illustration]
VENISON.
No. 1. Shoulder, used for roasting; it may be boned and stuffed, then
afterwards baked or roasted.
No. 2. Fore-loin, used for roasts and steaks.
No. 3. Haunch or loin, used for roasts, steaks, stews. The ribs cut
close may be used for soups. Good for pickling and making into smoked
venison.
No. 4. Breast, used for baking dishes, stewing.
No. 5. Scrag or neck, used for soups.
The choice of venison should be judged by the fat, which, when the
venison is young, should be thick, clear and close, and the meat a
very dark red. The flesh of a female deer about four years old, is the
sweetest and best of venison.
Buck venison, which is in season from June to the end of September, is
finer than doe venison, which is in season from October to December.
Neither should be dressed at any other time of year, and no meat
requires so much care as venison in killing, preserving and dressing.
[Illustration:]
SIRLOIN OF BEEF.
This choice roasting-piece should be cut with one good firm stroke
from end to end of the joint, at the upper part, in thin, long, even
slices in the direction of the line from 1 to 2, cutting across the
grain, serving each guest with some of the fat with the lean; this may
be done by cutting a small, thin slice from underneath the bone from 5
to 6, through the tenderloin.
Another way of carving this piece, and which will be of great
assistance in doing it well, is to insert the knife just above the
bone at the bottom, and run sharply along, dividing the meat from the
bone at the bottom and end, thus leaving it perfectly flat; then carve
in long, thin slices the usual way. When the bone has been removed and
the sirloin rolled before it is cooked, it is laid upon the platter on
one end, and an even, thin slice is carved across the grain of the
upper surface.
Roast ribs should be carved in thin, even slices from the thick end
towards the thin in the same manner as the sirloin; this can be more
easily and cleanly done if the carving knife is first run along
between the meat and the end and rib-bones, thus leaving it free from
bone to be cut into slices.
_Tongue_.--To carve this it should be cut crosswise, the middle being
the best; cut in very _thin_ slices, thereby improving its delicacy,
making it more tempting; as is the case of all well-carved meats. The
root of the tongue is usually left on the platter.
[Illustration]
BREAST OF VEAL.
This piece is quite similar to a fore-quarter of lamb after the
shoulder has been taken off. A breast of veal consists of two parts,
the rib-bones and the gristly brisket. These parts may be separated by
sharply passing the carving knife in the direction of the line from 1
to 2; and when they are entirely divided, the rib-bones should be
carved in the direction of the line from 5 to 6, and the brisket can
be helped by cutting slices from 3 to 4.
The carver should ask the guests whether they have a preference for
the brisket or ribs; and if there be a sweetbread served with the
dish, as is frequently with this roast of veal, each person should
receive a piece.
Though veal and lamb contain less nutrition than beef and mutton, in
proportion to their weight, they are often preferred to these latter
meats on account of their delicacy of texture and flavor. A whole
breast of veal weighs from nine to twelve pounds.
[Illustration]
A FILLET OF VEAL.
A fillet of veal is one of the prime roasts of veal; it is taken from
the leg above the knuckle; a piece weighing from ten to twelve pounds
is a good size and requires about four hours for roasting. Before
roasting, it is dressed with a force meat or stuffing placed in the
cavity from where the bone was taken out and the flap tightly secured
together with skewers; many bind it together with tape.
To carve it, cut in even thin slices off from the whole of the upper
part or top, in the same manner as from a rolled roast of beef, as in
the direction of the figs. 1 and 2; this gives the person served some
of the dressing with each slice of meat.
Veal is very unwholesome unless it is cooked thoroughly, and when
roasted should be of a rich brown color. Bacon, fried pork,
sausage-balls, with greens, are among the accompaniments of roasted
veal, also a cut lemon.
[Illustration]
NECK OF VEAL.
The best end of a neck of veal makes a very good roasting-piece; it,
however, is composed of bone and ribs that make it quite difficult to
carve, unless it is done properly. To attempt to carve each chop and
serve it, you would not only place _too_ large a piece upon the plate
of the person you intend to serve, but you would waste much time, and
should the vertebræ have not been removed by the butcher, you would be
compelled to exercise such a degree of strength that would make one's
appearance very ungraceful, and possibly, too, throwing gravy over
your neighbor sitting next to you. The correct way to carve this roast
is to cut diagonally from fig. 1 to 2, and help in slices of moderate
thickness; then it may be cut from 3 to 4, in order to separate the
small bones; divide and serve them, having first inquired if they are
desired.
This joint is usually sent to the table accompanied by bacon, ham,
tongue, or pickled pork, on a separate dish and with a cut lemon on a
plate. There are also a number of sauces that are suitable with this
roast.
[Illustration]
LEG OF MUTTON.
The best mutton, and that from which most nourishment is obtained is
that of sheep from three to six years old, and which have been fed on
dry, sweet pastures; then mutton is in its _prime_, the flesh being
firm, juicy, dark colored and full of the richest gravy. When mutton
is two years old, the meat is flabby, pale and savorless.
In carving a roasted leg, the best slices are found by cutting quite
down to the bone, in the direction from 1 to 2, and slices may be
taken from either side.
Some very good cuts are taken from the broad end from 5 to 6, and the
fat on this ridge is very much liked by many. The cramp-bone is a
delicacy, and is obtained by cutting down to the bone at 4, and
running the knife under it in a semicircular direction to 3. The
nearer the knuckle the drier the meat, but the under side contains the
most finely grained meat, from which slices may be cut lengthwise.
When sent to the table a frill of paper around the knuckle will
improve its appearance.
[Illustration]
FORE-QUARTER OF LAMB.
The first cut to be made in carving a fore-quarter of lamb is to
separate the shoulder from the breast and ribs; this is done by
passing a sharp carving knife lightly around the dotted line as shown
by the figs. 3, 4 and 5, so as to cut through the skin, and then, by
raising with a little force the shoulder, into which the fork should
be firmly fixed, it will easily separate with just a little more
cutting with the knife; care should be taken not to cut away too much
of the meat from the breast when dividing the shoulder from it, as
that would mar its appearance. The shoulder may be placed upon a
separate dish for convenience. The next process is to divide the ribs
from the brisket by cutting through the meat in the line from 1 to 2;
then the ribs may be carved in the direction of the line 6 to 7, and
the brisket from 8 to 9. The carver should always ascertain whether
the guest prefers ribs, brisket, or a piece of the shoulder.
[Illustration]
HAM.
The carver in cutting a ham must be guided according as he desires to
practice economy, or have at once fine slices out of the prime part.
Under the first supposition, he will commence at the knuckle end, and
cut off thin slices toward the thick and upper part of the ham.
To reach the choicer portion of the ham, the knife, which must be very
sharp and thin, should be carried quite down to the bone through the
thick fat in the direction of the line from 1 to 2. The slices should
be even and thin, cutting both lean and fat together, always cutting
down to the bone. Some cut a circular hole in the middle of a ham
gradually enlarging it outwardly. Then again many carve a ham by first
cutting from 1 to 2, then across the other way from 3 to 4. Remove the
skin after the ham is cooked and send to the table with dots of dry
pepper or dry mustard on the top, a tuft of fringed paper twisted
about the knuckle, and plenty of fresh parsley around the dish. This
will always insure an inviting appearance.
_Roast Pig_.--The modern way of serving a pig is not to send it to the
table whole, but have it carved partially by the cook; first, by
dividing the shoulder from the body; then the leg in the same manner;
also separating the ribs into convenient portions. The head may be
divided and placed on the same platter. To be served as hot as
possible.
A Spare Rib of Pork is carved by cutting slices from the fleshy part,
after which the bones should be disjointed and separated.
A leg of pork may be carved in the same manner as a ham.
[Illustration: HAUNCH OF VENISON]
HAUNCH OF VENISON
A haunch of venison is the _prime_ joint, and is carved very similar
to almost any roasted or boiled leg; it should be first cut crosswise
down to the bone following the line from 1 to 2; then turn the platter
with the knuckle farthest from you, put in the point of the knife, and
cut down as far as you can, in the directions shown by the dotted
lines from 3 to 4; then there can be taken out as many slices as is
required on the right and left of this. Slices of venison should be
cut thin, and gravy given with them, but as there is a special sauce
made with red wine and currant jelly to accompany this meat, do not
serve gravy before asking the guest if he pleases to have any.
The fat of this meat is like mutton, apt to cool soon, and become hard
and disagreeable to the palate; it should, therefore, be served always
on warm plates, and the platter kept over a hot-water dish, or spirit
lamp. Many cooks dish it up with a white paper frill pinned around the
knuckle bone.
A haunch of mutton is carved the same as a haunch of venison.
[Illustration]
TURKEY.
A turkey having been relieved from strings and skewers used in
trussing should be placed on the table with the head or neck at the
carver's right hand. An expert carver places the fork in the turkey,
and does not remove it until the whole is divided. First insert the
fork firmly in the lower part of the breast, just forward of fig. 2,
then sever the legs and wings on both sides, if the whole is to be
carved, cutting neatly through the joint next to the body, letting
these parts lie on the platter. Next, cut downward from the breast
from 2 to 3, as many even slices of the white meat as may be desired,
placing the pieces neatly on one side of the platter. Now unjoint the
legs and wings at the middle joint, which can be done very skillfully
by a little practice. Make an opening into the cavity of the turkey
for dipping out the inside dressing, by cutting a piece from the rear
part 1, 1, called the apron. Consult the tastes of the guests as to
which part is preferred; if no choice is expressed, serve a portion of
both light and dark meat. One of the most delicate parts of the turkey
are two little muscles, lying in small dish-like cavities on each side
of the back, a little behind the leg attachments; the next most
delicate meat fills the cavities in the neck bone, and next to this,
that on the second joints. The lower part of the leg (or drumstick, as
it is called) being hard, tough and stringy, is rarely ever helped to
any one, but allowed to remain on the dish.
[Illustration]
ROAST GOOSE.
To carve a goose, first begin by separating the leg from the body, by
putting the fork into the small end of the limb, pressing it closely
to the body, then passing the knife under at 2, and turning the leg
back as you cut through the joint. To take off the wing, insert the
fork in the small end of the pinion, and press it close to the body;
put the knife in at fig. 1, and divide the joint. When the legs and
wings are off, the breast may be carved in long, even slices, as
represented in the lines from 1 to 2. The back and lower side bones,
as well as the two lower side bones by the wing, may be cut off; but
the best pieces of the goose are the breast and thighs, after being
separated from the drumsticks. Serve a little of the dressing from the
inside, by making a circular slice in the apron at fig. 3. A goose
should never be over a year old; a tough goose is very difficult to
carve, and certainly most difficult to eat.
FOWLS.
First insert the knife between the leg and the body, and cut to the
bone; then turn the leg back with the fork, and if the fowl is tender
the joint will give away easily. The wing is broken off the same way,
only dividing the joint with the knife, in the direction from 1 to 2.
The four quarters having been removed in this way, take off the
merry-thought and the neck-bones; these last are to be removed by
putting the knife in at figs. 3 and 4, pressing it hard, when they
will break off from the part that sticks to the breast. To separate
the breast from the body of the fowl, cut through the tender ribs
close to the breast, quite down to the tail. Now turn the fowl over,
back upwards; put the knife into the bone midway between the neck and
the rump, and on raising the lower end it will separate readily. Turn
now the rump from you, and take off very neatly the two side bones,
and the fowl is carved. In separating the thigh from the drumstick,
the knife must be inserted exactly at the joint, for if not accurately
hit, some difficulty will be experienced to get them apart; this is
easily acquired by practice. There is no difference in carving roast
and boiled fowls if full grown; but in very young fowls the breast is
usually served whole; the wings and breast are considered the best
parts, but in young ones the legs are the most juicy. In the case of a
capon or large fowl, slices may be cut off at the breast, the same as
carving a pheasant.
[Illustration]
ROAST DUCK.
A young duckling may be carved in the same manner as a fowl, the legs
and wings being taken off first on either side. When the duck is full
size, carve it like a goose; first cutting it in slices from the
breast, beginning close to the wing and proceeding upward towards the
breast bone, as is represented by the lines 1 to 2. An opening may be
made by cutting out a circular slice, as shown by the dotted lines at
number 3.
Some are fond of the feet, and when dressing the duck, these should be
neatly skinned and never removed. Wild duck is highly esteemed by
epicures; it is trussed like a tame duck, and carved in the same
manner, the breast being the choicest part.
PARTRIDGES.
Partridges are generally cleaned and trussed the same way as a
pheasant, but the custom of cooking them with the heads on is going
into disuse somewhat. The usual way of carving them is similar to a
pigeon, dividing it into two equal parts. Another method is to cut it
into three pieces, by severing a wing and leg on either side from the
body, by following the lines 1 to 2, thus making two servings of those
parts, leaving the breast for a third plate. The third method is to
thrust back the body from the legs, and cut through the middle of the
breast, thus making four portions that may be served. Grouse and
prairie-chicken are carved from the breast when they are large, and
quartered or halved when of medium size.
[Illustration]
PHEASANT.
Place your fork firmly in the centre of the breast of this large game
bird and cut deep slices to the bone at figs. 1 and 2; then take off
the leg in the line from 3 and 4, and the wing 3 and 5, severing both
sides the same. In taking off the wings, be careful not to cut too
near the neck; if you do you will hit upon the neck-bone, from which
the wing must be separated. Pass the knife through the line 6, and
under the merry-thought towards the neck, which will detach it. Cut
the other parts as in a fowl. The breast, wings and merry-thought of a
pheasant are the most highly prized, although the legs are considered
very finely flavored. Pheasants are frequently roasted with the head
left on; in that case, when dressing them, bring the head round under
the wing, and fix it on the point of a skewer.
PIGEONS.
A very good way of carving these birds is to insert the knife at fig.
1, and cut both ways to 2 and 3, when each portion may be divided into
two pieces, then served. Pigeons, if not too large, may be cut in
halves, either across or down the middle, cutting them into two equal
parts; if young and small they may be served entirely whole.
Tame pigeons should be cooked as soon as possible after they are
killed, as they very quickly lose their flavor. Wild pigeons, on the
contrary, should hang a day or two in a cool place before they are
dressed. Oranges cut into halves are used as a garnish for dishes of
small birds, such as pigeons, quail, woodcock, squabs, snipe, etc.
These small birds are either served whole or split down the back,
making two servings.
[Illustration]
MACKEREL.
The mackerel is one of the most beautiful of fish, being known by its
silvery whiteness. It sometimes attains to the length of twenty
inches, but usually, when fully grown, is about fourteen or sixteen
inches long, and about two pounds in weight. To carve a baked
mackerel, first remove the head and tail by cutting downward at 1 and
2; then split them down the back, so as to serve each person a part of
each side piece. The roe should be divided in small pieces and served
with each piece of fish. Other whole fish may be carved in the same
manner. The fish is laid upon a little sauce or folded napkin, on a
hot dish, and garnished with parsley.
BOILED SALMON.
This fish is seldom sent to the table whole, being _too_ large for any
ordinary sized family; the middle cut is considered the choicest to
boil. To carve it, first run the knife down and along the upper side
of the fish from 1 to 2, then again on the lower side from 3 to 4.
Serve the thick part, cutting it lengthwise in slices in the direction
of the line from 1 to 2, and the thin part breadthwise, or in the
direction from 5 to 6. A slice of the thick with one of the thin,
where lies the fat, should be served to each guest. Care should be
taken when carving not to break the flakes of the fish, as that
impairs its appearance. The flesh of the salmon is rich and delicious
in flavor. Salmon is in season from the first of February to the end
of August.
SOUPS.
Consommé, or Stock, forms the basis of all meat soups, and also of all
principal sauces. It is, therefore, essential to the success of these
culinary operations to know the most complete and economical method of
extracting from a certain quantity of meat the best possible stock or
broth. Fresh, uncooked beef makes the best stock, with the addition of
cracked bones, as the glutinous matter contained in them renders it
important that they should be boiled with the meat, which adds to the
strength and thickness of the soup. They are composed of an earthy
substance--to which they owe their solidity--of gelatine, and a fatty
fluid, something like marrow. _Two ounces_ of them contain as much
gelatine as _one pound_ of meat; but, in them, this is so encased in
the earthy substance, that boiling water can dissolve only the surface
of the whole bones, but by breaking them they can be dissolved more.
When there is an abundance of it, it causes the stock, when cold, to
become a jelly. The flesh of old animals contains more flavor than the
flesh of young ones. Brown meats contain more flavor than white.
Mutton is too strong in flavor for good stock, while veal, although
quite glutinous, furnishes very little nutriment.
Some cooks use meat that has once been cooked; this renders little
nourishment and destroys the flavor. It might answer for ready soup,
but for stock to keep it is not as good, unless it should be roasted
meats. Those contain higher fragrant properties; so by putting the
remains of roast meats in the stock-pot you obtain a better flavor.
The shin bone is generally used, but the neck or "sticking-piece," as
the butchers call it, contains more of the substance that you want to
extract, makes a stronger and more nutritious soup, than any other
part of the animal. Meats for soup should always be put on to cook in
_cold_ water, in a covered pot, and allowed to simmer slowly for
several hours, in order that the essence of the meat may be drawn out
thoroughly, and should be carefully skimmed to prevent it from
becoming turbid, never allowed to _boil fast_ at any time, and if more
water is needed, use boiling water from the tea-kettle; cold or
lukewarm water spoils the flavor. Never salt it before the meat is
tender (as that hardens and toughens the meat), especially if the meat
is to be eaten. Take off every particle of scum as it rises, and
before the vegetables are put in.
Allow a little less than a quart of water to a pound of meat and bone,
and a teaspoonful of salt. When done, strain through a colander. If
for clear soups, strain again through a hair sieve, or fold a clean
towel in a colander set over an earthen bowl, or any dish large enough
to hold the stock. As stated before, stock is not as good when made
entirely from cooked meats, but in a family where it requires a large
joint roasted every day, the bones, and bits and underdone pieces of
beef, or the bony structure of turkey or chicken that has been left
from carving, bones of roasted poultry, these all assist in imparting
a rich dark color to soup, and would be sufficient, if stewed as
above, to furnish a family, without buying fresh meat for the purpose;
still, with the addition of a little fresh meat it would be more
nutritious. In cold weather you can gather them up for several days
and put them to cook in cold water, and when done, strain, and put
aside until needed.
Soup will be as good the second day as the first if heated to the
boiling point. It should never be left in the pot, but should be
turned into a dish or shallow pan, and set aside to get cold. Never
cover it up, as that will cause it to turn sour very quickly.
Before heating a second time, remove all the fat from the top. If this
be melted in, the flavor of the soup will certainly be spoiled.
Thickened soups require nearly double the seasoning used for thin
soups or broth.
Coloring is used in some brown soups, the chief of which is brown
burnt sugar, which is known as caramel by French cooks.
Pounded spinach leaves give a fine green color to soup. Parsley, or
the green leaves of celery put in soup, will serve instead of spinach.
Pound a large handful of spinach in a mortar, then tie it in a cloth,
and wring out all the juice; put this in the soup you wish to color
green five minutes before taking it up.
Mock turtle, and sometimes veal and lamb soups, should be this color.
Okras gives a green color to soup.
To color soup red, skin six red tomatoes, squeeze out the seeds, and
put them into the soup with the other vegetables--or take the juice
only, as directed for spinach.
For white soups, which are of veal, lamb or chicken, none but white
vegetables are used; rice, pearl barley, vermicelli, or macaroni, for
thickening.
Grated carrot gives a fine amber color to soup; it must be put in as
soon as the soup is free from scum.
Hotel and private-house stock is quite different.
Hotels use meat in such large quantities that there is always more or
less trimmings and bones of meat to add to fresh meats; that makes
very strong stock, which they use in most all soups and gravies and
other made dishes.
The meat from which soup has been made is good to serve cold thus:
Take out all the bones, season with pepper and salt, and catsup, if
liked, then chop it small, tie it in a cloth, and lay it between two
plates, with a weight on the upper one; slice it thin for luncheon or
supper; or make sandwiches of it; or make a hash for breakfast; or
make it into balls, with the addition of a little wheat flour and an
egg, and serve them fried in fat, or boil in the soup.
An agreeable flavor is sometimes imparted to soup by sticking some
cloves into the meat used for making stock; a few slices of onions
fried very brown in butter are nice; also flour browned by simply
putting it into a saucepan over the fire and stirring it constantly
until it is a dark brown.
Clear soups must be perfectly transparent, and thickened soups about
the consistency of cream. When soups and gravies are kept from day to
day in hot weather, they should be warmed up every day, and put into
fresh-scalded pans or tureens, and placed in a cool cellar. In
temperate weather, every other day may be sufficient.
HERBS AND VEGETABLES USED IN SOUPS.
Of vegetables the principal ones are carrots, tomatoes, asparagus,
green peas, okra, macaroni, green corn, beans, rice, vermicelli,
Scotch barley, pearl barley, wheat flour, mushroom, or mushroom
catsup, parsnips, beetroot, turnips, leeks, garlic, shallots and
onions; sliced onions fried with butter and flour until they are
browned, then rubbed through a sieve, are excellent to heighten the
color and flavor of brown sauces and soups. The herbs usually used in
soups are parsley, common thyme, summer savory, knotted marjoram, and
other seasonings, such as bay-leaves, tarragon, allspice, cinnamon,
nutmeg, cloves, mace, black and white pepper, red pepper, lemon peel
and juice, orange peel and juice. The latter imparts a finer flavor
and the acid much milder. These materials, with wine, and the various
catsups, combined in various proportions, are, with other ingredients,
made into almost an endless variety of excellent soups and gravies.
Soups that are intended for the principal part of a meal certainly
ought not to be flavored like sauces, which are only intended to give
relish to some particular dish.
STOCK.
Six pounds of shin of beef, or six pounds of knuckle of veal; any
bones, trimmings of poultry, or fresh meat; one-quarter pound of lean
bacon or ham, two ounces of butter, two large onions, each stuck with
cloves; one turnip, three carrots, one head of celery, two ounces of
salt, one-half teaspoonful of whole pepper, one large blade of mace,
one bunch of savory herbs except sage, four quarts and one-half-pint
of cold water.
Cut up the meat and bacon, or ham, into pieces of about three inches
square; break the bones into small pieces, rub the butter on the
bottom of the stewpan; put in one-half a pint of water, the broken
bones, then meat and all other ingredients. Cover the stewpan, and
place it on a sharp fire, occasionally stirring its contents. When the
bottom of the pan becomes covered with a pale, jelly-like substance,
add the four quarts of cold water, and simmer very gently for five or
six hours. As we have said before, do not let it boil quickly. When
nearly cooked, throw in a tablespoonful of salt to assist the scum to
rise. Remove every particle of scum whilst it is doing, and strain it
through a fine hair sieve; when cool remove all grease. This stock
will keep for many days in cold weather.
Stock is the basis of many of the soups afterwards mentioned, and this
will be found quite strong enough for ordinary purposes. Keep it in
small jars, in a cool place. It makes a good gravy for hash meats;
one tablespoonful of it is sufficient to impart a fine flavor to a
dish of macaroni and various other dishes. Good soups of various kinds
are made from it at short notice; slice off a portion of the jelly,
add water, and whatever vegetables and thickening preferred. It is
best to partly cook the vegetables before adding to the stock, as much
boiling injures the flavoring of the soup. Season and boil a few
moments and serve hot.
[Illustration: FRANCES FOLSOM CLEVELAND.]
WHITE STOCK.
White stock is used in the preparation of white soups, and is made by
boiling six pounds of a knuckle of veal, cut up in small pieces,
poultry trimmings, and four slices of lean ham. Proceed according to
directions given in STOCK, on opposite page.
TO CLARIFY STOCK.
Place the stock in a clean saucepan, set it over a brisk fire. When
boiling, add the white of one egg to each quart of stock, proceeding
as follows: beat the whites of the eggs up well in a little water;
then add a little hot stock; beat to a froth and pour gradually into
the pot; then beat the whole hard and long; allow it to boil up once,
and immediately remove and strain through a thin flannel cloth.
BEEF SOUP.
Select a small shin of beef of moderate size, crack the bone in small
pieces, wash and place it in a kettle to boil, with five or six quarts
of _cold_ water. Let it boil about two hours, or until it begins to
get tender, then season it with a tablespoonful of salt, and a
teaspoonful of pepper; boil it one hour longer, then add to it one
carrot, two turnips, two tablespoonfuls of rice or pearl barley, one
head of celery, and a teaspoonful of summer savory powdered fine; the
vegetables to be minced up in small pieces like dice. After these
ingredients have boiled a quarter of an hour, put in two potatoes cut
up in small pieces, let it boil half an hour longer; take the meat
from the soup, and if intended to be served with it, take out the
bones and lay it closely and neatly on a dish, and garnish with sprigs
of parsley.
Serve made mustard and catsup with it. It is very nice pressed and
eaten cold with mustard and vinegar, or catsup. Four hours are
required for making this soup. Should any remain over the first day,
it may be heated, with the addition of a little boiling water, and
served again. Some fancy a glass of brown sherry added just before
being served. Serve very hot.
VEAL SOUP. (Excellent.)
Put a knuckle of veal into three quarts of cold water, with a small
quantity of salt, and one small tablespoonful of uncooked rice. Boil
slowly, hardly above simmering, four hours, when the liquor should be
reduced to half the usual quantity; remove from the fire. Into the
tureen put the yolk of one egg, and stir well into it a teacupful of
cream, or, in hot weather, new milk; add a piece of butter the size of
a hickory nut; on this strain the soup, boiling hot, stirring all the
time. Just at the last, beat it well for a minute.
SCOTCH MUTTON BROTH.
Six pounds neck of mutton, three quarts water, five carrots, five
turnips, two onions, four tablespoonfuls barley, a little salt. Soak
mutton in water for an hour, cut off scrag, and put it in stewpan with
three quarts of water. As soon as it boils, skim well, and then simmer
for one and one-half hours. Cut best end of mutton into cutlets,
dividing it with two bones in each; take off nearly all fat before you
put it into broth; skim the moment the meat boils, and every ten
minutes afterwards; add carrots, turnips and onions, all cut into two
or three pieces, then put them into soup soon enough to be thoroughly
done; stir in barley; add salt to taste; let all stew together for
three and one-half hours; about one-half hour before sending it to
table, put in little chopped parsley and serve.
Cut the meat off the scrag into small pieces, and send it to table in
the tureen with the soup. The other half of the mutton should be
served on a separate dish, with whole turnips boiled and laid round
it. Many persons are fond of mutton that has been boiled in soup.
You may thicken the soup with rice or barley that has first been
soaked in cold water, or with green peas, or with young corn, cut down
from the cob, or with tomatoes, scalded, peeled and cut into pieces.
GAME SOUP.
Two grouse or partridges, or, if you have neither, use a pair of
rabbits; half a pound of lean ham; two medium-sized onions; one pound
of lean beef; fried bread; butter for frying; pepper, salt and two
stalks of white celery cut into inch lengths; three quarts of water.
Joint your game neatly; cut the ham and onions into small pieces, fry
all in butter to a light brown. Put into a soup-pot with the beef, cut
into strips, add a little pepper. Pour on the water; heat slowly, and
stew gently two hours. Take out the pieces of bird, and cover in a
bowl; cook the soup an hour longer; strain; cool; drop in the celery
and simmer ten minutes. Pour upon fried bread in the tureen.
Venison soup made the same, with the addition of a tablespoonful of
brown flour wet into a paste with cold water, adding a tablespoonful
of catsup, Worcestershire, or other pungent sauce, and a glass of
Madeira or brown sherry.
CONSOMME SOUP.
Take good strong stock (see pages 27 and 30), remove all fat from the
surface, and for each quart of the stock allow the white and shell of
one egg and a tablespoonful of water, well whipped together. Pour this
mixture into a saucepan containing the stock; place it over the fire
and heat the contents gradually, stirring often to prevent the egg
from sticking to the bottom of the saucepan. Allow it to boil gently
until the stock looks perfectly clear under the egg, which will rise
and float upon the surface in the form of a thick white scum. Now
remove it and pour it into a folded towel laid in a colander set over
an earthen bowl, allowing it to run through without moving or
squeezing it. Season with more salt if needed, and quickly serve very
hot. This should be a clear amber color.
JULIENNE SOUP.
Cut carrots and turnips into quarter-inch pieces the shape of dice;
also celery into thin slices. Cover them with boiling water; add a
teaspoonful of salt, half a teaspoonful pepper, and cook until soft.
In another saucepan have two quarts of boiling stock (see pages 27 and
30), to which add the cooked vegetables, the water and more seasoning
if necessary. Serve hot.
In the spring and summer season use asparagus, peas and string
beans--all cut into small uniform thickness.
CREAM OF SPINACH.
Pick, wash and boil enough spinach to measure a pint, when cooked,
chopped and pounded into a soft paste. Put it into a stewpan with four
ounces of fresh butter, a little grated nutmeg, a teaspoonful of salt.
Cook and stir it about ten minutes. Add to this two quarts of strong
stock (see pages 27 and 30); let boil up, then rub it through a
strainer. Set it over the fire again, and, when on the point of
boiling, mix with it a tablespoonful of butter, and a teaspoonful of
granulated sugar.
CHICKEN CREAM SOUP.
An old chicken for soup is much the best. Cut it up into quarters, put
it into a soup kettle with half a pound of corned ham, and an onion;
add four quarts of cold water. Bring slowly to a gentle boil, and keep
this up until the liquid has diminished one-third, and the meat drops
from the bones; then add half a cup of rice. Season with salt, pepper
and a bunch of chopped parsley.
Cook slowly until the rice is tender, then the meat should be taken
out. Now stir in two cups of rich milk thickened with a little flour.
The chicken could be fried in a spoonful of butter and a gravy made,
reserving some of the white part of the meat, chopping it and adding
it to the soup.
PLAIN ECONOMICAL SOUP.
Take a cold roast-beef bone, pieces of beefsteak, the rack of a cold
turkey or chicken. Put them into a pot with three or four quarts of
water, two carrots, three turnips, one onion, a few cloves, pepper and
salt. Boil the whole gently four hours; then strain it through a
colander, mashing the vegetables so that they will all pass through.
Skim off the fat, and return the soup to the pot. Mix one
tablespoonful of flour with two of water, stir it into the soup and
boil the whole ten minutes. Serve this soup with sippits of toast.
Sippits are bits of dry toast cut into a triangular form.
A seasonable dish about the holidays.
[Illustration: EDITH CAROW ROOSEVELT.]
OX-TAIL SOUP.
Two ox-tails, two slices of ham, one ounce of butter, two carrots, two
turnips, three onions, one leek, one head of celery, one bunch of
savory herbs, pepper, a tablespoonful of salt, two tablespoonfuls of
catsup, one-half glass of port wine, three quarts of water.
Cut up the tails, separating them at the joints; wash them, and put
them in a stewpan with the butter. Cut the vegetables in slices and
add them with the herbs. Put in one-half pint of water, and stir it
over a quick fire till the juices are drawn. Fill up the stewpan with
water, and, when boiling, add the salt. Skim well, and simmer very
gently for four hours, or until the tails are tender. Take them out,
skim and strain the soup, thicken with flour, and flavor with the
catsup and port wine. Put back the tails, simmer for five minutes and
serve.
Another way to make an appetizing ox-tail soup. You should begin to
make it the day before you wish to eat the soup. Take two tails, wash
clean, and put in a kettle with nearly a gallon of cold water; add a
small handful of salt; when the meat is well cooked, take out the
bones. Let this stand in a cool room, covered, and next day, about an
hour and a half before dinner, skim off the crust or cake of fat which
has risen to the top. Add a little onion, carrot, or any vegetables
you choose, chopping them fine first; summer savory may also be added.
CORN SOUP.
Cut the corn from the cob, and boil the cobs in water for at least an
hour, then add the grains, and boil until they are thoroughly done;
put one dozen ears of corn to a gallon of water, which will be reduced
to three quarts by the time the soup is done; then pour on a pint of
new milk, two well-beaten eggs, salt and pepper to your taste;
continue the boiling a while longer, and stir in, to season and
thicken it a little, a tablespoonful of good butter rubbed up with two
tablespoonfuls of flour. Corn soup may also be made nicely with water
in which a pair of grown fowls have been boiled or parboiled, instead
of having plain water for the foundation.
SPLIT PEA SOUP. No. 1.
Wash well a pint of split peas and cover them well with cold water,
adding a third of a teaspoonful of soda; let them remain in it over
night to swell. In the morning put them in a kettle with a close
fitting cover. Pour over them three quarts of cold water, adding half
a pound of lean ham or bacon cut into slices or pieces; also a
teaspoonful of salt and a little pepper, and some celery chopped fine.
When the soup begins to boil, skim the froth from the surface. Cook
slowly from three to four hours, stirring occasionally till the peas
are all dissolved, adding a little more boiling water to keep up the
quantity as it boils away. Strain through a colander, and leave out
the meat. It should be quite quick. Serve with small squares of
toasted bread, cut up and added. If not rich enough, add a small piece
of butter.
CREAM OF ASPARAGUS.
For making two quarts of soup, use two bundles of fresh asparagus. Cut
the tops from one of the bunches and cook them twenty minutes in
salted water, enough to cover them. Cook the remainder of the
asparagus about twenty minutes in a quart of stock or water. Cut an
onion into thin slices and fry in three tablespoonfuls of butter ten
minutes, being careful not to scorch it; then add the asparagus that
has been boiled in the stock; cook this five minutes, stirring
constantly; then add three tablespoonfuls of dissolved flour, cook
five minutes longer. Turn this mixture into the boiling stock and boil
twenty minutes. Rub through a sieve; add the milk and cream and the
asparagus heads. If water is used in place of stock, use all cream.
GREEN PEA SOUP.
Wash a small quarter of lamb in cold water, and put it into a soup-pot
with six quarts of cold water; add to it two tablespoonfuls of salt,
and set it over a moderate fire--let it boil gently for two hours,
then skim it clear; add a quart of shelled peas, and a teaspoonful of
pepper; cover it, and let it boil for half an hour; then having
scraped the skins from a quart of small young potatoes, add them to
the soup; cover the pot and let it boil for half an hour longer; work
quarter of a pound of butter and a dessertspoonful of flour together,
and add them to the soup ten or twelve minutes before taking it off
the fire.
Serve the meat on a dish with parsley sauce over it, and the soup in a
tureen.
DRIED BEAN SOUP.
Put two quarts of dried white beans to soak the night before you make
the soup, which should be put on as early in the day as possible.
Take two pounds of the lean of fresh beef--the coarse pieces will do.
Cut them up and put them into your soup-pot with the bones belonging
to them (which should be broken in pieces), and a pound of lean bacon,
cut very small. If you have the remains of a piece of beef that has
been roasted the day before, and so much underdone that the juices
remain in it, you may put it into the pot and its bones along with it.
Season the meat with pepper only, and pour on it six quarts of water.
As soon as it boils, take off the scum, and put in the beans (having
first drained them) and a head of celery cut small, or a tablespoonful
of pounded celery seed. Boil it slowly till the meat is done to
shreds, and the beans all dissolved. Then strain it through a colander
into the tureen, and put into it small squares of toasted bread with
the crust cut off.
TURTLE SOUP FROM BEANS.
Soak over night one quart of black beans; next day boil them in the
proper quantity of water, say a gallon, then dip the beans out of the
pot and strain them through a colander. Then return the flour of the
beans, thus pressed, into the pot in which they were boiled. Tie up in
a thin cloth some thyme, a teaspoonful of summer savory and parsley,
and let it boil in the mixture. Add a tablespoonful of cold butter,
salt and pepper. Have ready four hard-boiled yolks of eggs quartered,
and a few force meat balls; add this to the soup with a sliced lemon,
and half a glass of wine just before serving the soup.
This approaches so near in flavor to the real turtle soup that few are
able to distinguish the difference.
PHILADELPHIA PEPPER POT.
Put two pounds of tripe and four calves' feet into the soup-pot and
cover them with cold water; add a red pepper, and boil closely until
the calves' feet are boiled very tender; take out the meat, skim the
liquid, stir it, cut the tripe into small pieces, and put it back into
the liquid; if there is not enough liquid, add boiling water; add half
a teaspoonful of sweet marjoram, sweet basil, and thyme, two sliced
onions, sliced potatoes, salt. When the vegetables have boiled until
almost tender, add a piece of butter rolled in flour, drop in some egg
balls, and boil fifteen minutes more. Take up and serve hot.
SQUIRREL SOUP.
Wash and quarter three or four good sized squirrels; put them on, with
a small tablespoonful of salt, directly after breakfast, in a gallon
of cold water. Cover the pot close, and set it on the back part of
the stove to simmer gently, _not_ boil. Add vegetables just the same
as you do in case of other meat soups in the summer season, but
especially good will you find corn, Irish potatoes, tomatoes and Lima
beans. Strain the soup through a coarse colander when the meat has
boiled to shreds, so as to get rid of the squirrels' troublesome
little bones. Then return to the pot, and after boiling a while
longer, thicken with a piece of butter rubbed in flour. Celery and
parsley leaves chopped up are also considered an improvement by many.
Toast two slices of bread, cut them into dice one-half inch square,
fry them in butter, put them into the bottom of your tureen, and then
pour the soup boiling hot upon them. Very good.
TOMATO SOUP. No. 1.
Place in a kettle four pounds of beef. Pour over it one gallon of cold
water. Let the meat and water boil slowly for three hours, or until
the liquid is reduced to about one-half. Remove the meat and put into
the broth a quart of tomatoes, and one chopped onion; salt and pepper
to taste. A teaspoonful of flour should be dissolved and stirred in,
then allowed to boil half an hour longer. Strain and serve hot. Canned
tomatoes in place of fresh ones may be used.
TOMATO SOUP. No. 2.
Place over the fire a quart of peeled tomatoes, stew them soft with a
pinch of soda. Strain it so that no seeds remain, set it over the fire
again, and add a quart of hot boiled milk; season with salt and
pepper, a piece of butter the size of an egg, add three tablespoonfuls
of rolled cracker, and serve hot. Canned tomatoes may be used in place
of fresh ones.
TOMATO SOUP. No. 3.
Peel two quarts of tomatoes, boil them in a saucepan with an onion,
and other soup vegetables; strain and add a level tablespoonful of
flour dissolved in a third of a cup of melted butter; add pepper and
salt. Serve very hot over little squares of bread fried brown and
crisp in butter.
An excellent addition to a cold meat lunch.
MULLAGATAWNY SOUP. (As made in India.)
Cut four onions, one carrot, two turnips, and one head of celery into
three quarts of liquor, in which one or two fowls have been boiled;
keep it over a brisk fire till it boils, then place it on a corner of
the fire, and let it simmer twenty minutes; add one tablespoonful of
currie powder, and one tablespoonful of flour; mix the whole well
together, and let it boil three minutes; pass it through a colander;
serve with pieces of roast chicken in it; add boiled rice in a
separate dish. It must be of good yellow color, and not too thick. If
you find it too thick, add a little boiling water and a teaspoonful of
sugar. Half veal and half chicken answers as well.
A dish of rice, to be served separately with this soup, must be thus
prepared: put three pints of water in a saucepan and one tablespoonful
of salt; let this boil. Wash well, in three waters, half a pound of
rice; strain it, and put it into the boiling water in saucepan. After
it has come to the boil--which it will do in about two minutes--let it
boil twenty minutes; strain it through a colander, and pour over it
two quarts of cold water. This will separate the grains of rice. Put
it back in the saucepan, and place it near the fire until hot enough
to send to the table. This is also the proper way to boil rice for
curries. If these directions are strictly carried out every grain of
the rice will separate, and be thoroughly cooked.
MOCK TURTLE SOUP, OF CALF'S HEAD.
Scald a well-cleansed calf's head, remove the brain, tie it up in a
cloth, and boil an hour, or until the meat will easily slip from the
bone; take out, save the broth; cut it in small square pieces, and
throw them into cold water; when cool, put it in a stewpan, and cover
with some of the broth; let it boil until quite tender, and set aside.
In another stewpan melt some butter, and in it put a quarter of a
pound of lean ham, cut small, with fine herbs to taste; also parsley
and one onion; add about a pint of the broth; let it simmer for two
hours, and then dredge in a small quantity of flour; now add the
remainder of the broth, and a quarter bottle of Madeira or sherry; let
all stew quietly for ten minutes and rub it through a medium sieve;
add the calf's head, season with a very little cayenne pepper, a
little salt, the juice of one lemon, and, if desired, a quarter
teaspoonful pounded mace and a dessert-spoon sugar.
Having previously prepared force meat balls, add them to the soup, and
five minutes after serve hot.
GREEN TURTLE SOUP.
One turtle, two onions, a bunch of sweet herbs, juice of one lemon,
five quarts of water, a glass of Madeira.
After removing the entrails, cut up the coarser parts of the turtle
meat and bones. Add four quarts of water, and stew four hours with the
herbs, onions, pepper and salt. Stew very slowly, do not let it cease
boiling during this time. At the end of four hours strain the soup,
and add the finer parts of the turtle and the green fat, which has
been simmered one hour in two quarts of water. Thicken with brown
flour; return to the soup-pot, and simmer gently for an hour longer.
If there are eggs in the turtle, boil them in a separate vessel for
four hours, and throw into the soup before taking up. If not, put in
force meat balls; then the juice of the lemon, and the wine; beat up
at once and pour out.
Some cooks add the finer meat before straining, boiling all together
five hours; then strain, thicken and put in the green fat, cut into
lumps an inch long. This makes a handsomer soup than if the meat is
left in.
Green turtle can now be purchased preserved in air-tight cans.
_Force Meat Balls for the Above._--Six tablespoonfuls of turtle meat
chopped very fine. Rub to a paste, with the yolk of two hard-boiled
eggs, a tablespoonful of butter, and, if convenient, a little oyster
liquor. Season with cayenne, mace, half a teaspoonful of white sugar
and a pinch of salt. Bind all with a well-beaten egg; shape into small
balls; dip in egg, then powdered cracker; fry in butter, and drop into
the soup when it is served.
MACARONI SOUP.
To a rich beef or other soup, in which there is no seasoning other
than pepper or salt, take half a pound of small pipe macaroni, boil it
in clear water until it is tender, then drain it and cut it in pieces
of an inch length; boil it for fifteen minutes in the soup and serve.
TURKEY SOUP.
Take the turkey bones and boil three-quarters of an hour in water
enough to cover them; add a little summer savory and celery chopped
fine. Just before serving, thicken with a little flour (browned), and
season with pepper, salt and a small piece of butter. This is a cheap
but good soup, using the remains of cold turkey which might otherwise
be thrown away.
GUMBO OR OKRA SOUP.
Fry out the fat of a slice of bacon or fat ham, drain it off, and in
it fry the slices of a large onion brown; scald, peel and cut up two
quarts fresh tomatoes, when in season (use canned tomatoes otherwise),
and cut thin one quart okra; put them, together with a little chopped
parsley, in a stew-kettle with about three quarts of hot broth of any
kind; cook slowly for three hours, season with salt and pepper. Serve
hot.
In chicken broth the same quantity of okra pods, used for thickening
instead of tomatoes, forms a chicken gumbo soup.
TAPIOCA CREAM SOUP.
One quart of white stock; one pint of cream or milk; one onion; two
stalks celery; one-third of a cupful of tapioca; two cupfuls of cold
water; one tablespoonful of butter; a small piece of mace; salt,
pepper. Wash the tapioca and soak over night in cold water. Cook it
and the stock together very gently for one hour. Cut the onion and
celery into small pieces, and put on to cook for twenty minutes with
the milk and mace. Strain on the tapioca and stock. Season with salt
and pepper, add butter and serve.
SOUPS WITHOUT MEAT.
ONION SOUP.
One quart of milk, six large onions, yolks of four eggs, three
tablespoonfuls of butter, a large one of flour, one cup full of cream,
salt, pepper. Put the butter in a frying pan. Cut the onions into thin
slices and drop in the butter. Stir until they begin to cook; then
cover tight and set back where they will simmer, but not burn, for
half an hour. Now put the milk on to boil, and then add the dry flour
to the onions and stir constantly for three minutes over the fire;
then turn the mixture into the milk and cook fifteen minutes. Rub the
soup through a strainer, return to the fire, season with salt and
pepper. Beat the yolks of the eggs well, add the cream to them and
stir into the soup. Cook three minutes, stirring constantly. If you
have no cream, use milk, in which case add a tablespoonful of butter
at the same time. Pour over fried croutons in a soup tureen.
This is a refreshing dish when one is fatigued.
WINTER VEGETABLE SOUP.
Scrape and slice three turnips and three carrots and peel three
onions, and fry all with a little butter until a light yellow; add a
bunch of celery and three or four leeks cut in pieces; stir and fry
all the ingredients for six minutes; when fried, add one clove of
garlic, two stalks of parsley, two cloves, salt, pepper and a little
grated nutmeg; cover with three quarts of water and simmer for three
hours, taking off the scum carefully. Strain and use. Croutons,
vermicelli, Italian pastes, or rice may be added.
VERMICELLI SOUP.
Swell quarter of a pound of vermicelli in a quart of warm water, then
add it to a good beef, veal, lamb, or chicken soup or broth, with
quarter of a pound of sweet butter; let the soup boil for fifteen
minutes after it is added.
SWISS WHITE SOUP.
A sufficient quantity of broth for six people; boil it; beat up three
eggs well, two spoonfuls of flour, one cup milk; pour these gradually
through a sieve into the boiling soup; salt and pepper.
SPRING VEGETABLE SOUP.
Half pint green peas, two shredded lettuces, one onion, a small bunch
of parsley, two ounces butter, the yolks of three eggs, one pint of
water, one and a half quarts of soup stock. Put in a stewpan the
lettuce, onion, parsley and butter, with one pint of water, and let
them simmer till tender. Season with salt and pepper. When done,
strain off the vegetables, and put two-thirds of the liquor with the
stock. Beat up the yolks of the eggs with the other third, toss it
over the fire, and at the moment of serving add this with the
vegetables to the strained-off soup.
CELERY SOUP.
Celery soup may be made with _white stock_. Cut down the white of half
a dozen heads of celery into little pieces and boil it in four pints
of white stock, with a quarter of a pound of lean ham and two ounces
of butter. Simmer gently for a full hour, then strain through a sieve,
return the liquor to the pan, and stir in a few spoonfuls of cream
with great care. Serve with toasted bread, and if liked, thicken with
a little flour. Season to taste.
IRISH POTATO SOUP.
Peel and boil eight medium-sized potatoes with a large onion sliced,
some herbs, salt and pepper; press all through a colander; then thin
it with rich milk and add a lump of butter, more seasoning, if
necessary; let it heat well and serve hot.
PEA SOUP.
Put a quart of dried peas into five quarts of water; boil for four
hours; then add three or four large onions, two heads of celery, a
carrot, two turnips, all cut up rather fine. Season with pepper and
salt. Boil two hours longer, and if the soup becomes too thick add
more water. Strain through a colander and stir in a tablespoonful of
cold butter. Serve hot, with small pieces of toasted bread placed in
the bottom of the tureen.
NOODLES FOR SOUP.
Beat up one egg light, add a pinch of salt, and flour enough to make a
_very stiff_ dough; roll out very thin, like thin pie crust, dredge
with flour to keep from sticking. Let it remain on the bread board to
dry for an hour or more; then roll it up into a tight scroll, like a
sheet of music. Begin at the end and slice it into slips as thin as
straws. After all are cut, mix them lightly together, and to prevent
them sticking, keep them floured a little until you are ready to drop
them into your soup which should be done shortly before dinner, for if
boiled _too long_ they will go to pieces.
FORCE MEAT BALLS FOR SOUP.
One cupful of cooked veal or fowl meat, minced; mix with this a
handful of fine bread crumbs, the yolks of four hard-boiled eggs
rubbed smooth together with a tablespoon of milk; season with pepper
and salt; add a half teaspoon of flour, and bind all together with two
beaten eggs; the hands to be well floured, and the mixture to be made
into little balls the size of a nutmeg; drop into the soup about
twenty minutes before serving.
EGG BALLS FOR SOUP.
Take the yolks of six hard-boiled eggs and half a tablespoonful of
wheat flour, rub them smooth with the yolks of two raw eggs and a
teaspoonful of salt; mix all well together; make it in balls, and drop
them into the boiling soup a few minutes before taking it up.
Used in green turtle soup.
EGG DUMPLINGS FOR SOUP.
To half a pint of milk put two well-beaten eggs, and as much wheat
flour as will make a smooth, rather _thick_ batter free from lumps;
drop this batter, a tablespoonful at a time, into boiling soup.
_Another Mode._--One cupful of sour cream and one cupful of sour milk,
three eggs, well beaten, whites and yolks separately; one teaspoonful
of salt, one level teaspoonful of soda, dissolved in a spoonful of
water, and enough flour added to make a _very stiff_ batter. To be
dropped by spoonfuls into the broth and boiled twenty minutes, or
until no raw dough shows on the outside.
SUET DUMPLINGS FOR SOUP.
Three cups of sifted flour in which three teaspoonfuls of baking
powder have been sifted; one cup of finely chopped suet, well rubbed
into the flour, with a teaspoonful of salt. Wet all with sweet milk to
make a dough as stiff as biscuit. Make into small balls as large as
peaches, well floured. Drop into the soup three-quarters of an hour
before being served. This requires steady boiling, being closely
covered, and the cover not to be removed until taken up to serve. A
very good form of pot-pie.
SOYER'S RECIPE FOR FORCE MEATS.
Take 1-1/2 lbs. of lean veal from the fillet, and cut it in long thin
slices; scrape with a knife till nothing but the fibre remains; put it
in a mortar, pound it ten minutes or until in a purée; pass it through
a wire sieve (use the remainder in stock), then take 1 lb. of good
fresh beef suet, which skin, shred and chop very fine; put it in a
mortar and pound it, then add 6 oz. of panada (that is, bread soaked
in milk, and boiled till nearly dry) with the suet; pound them well
together, and add the veal, season with 1 teaspoonful of salt, 1/4
teaspoonful of pepper, 1/2 that of nutmeg; work all well together;
then add four eggs by degrees, continually pounding the contents of
the mortar. When well mixed, take a small piece in a spoon, and poach
it in some boiling water, and if it is delicate, firm, and of a good
flavor, it is ready for use.
CROUTONS FOR SOUP.
In a frying pan have the depth of an inch of boiling fat; also have
prepared slices of stale bread cut up into little half-inch squares;
drop into the frying pan enough of these bits of bread to cover the
surface of the fat. When browned, remove with a skimmer and drain; add
to the hot soup and serve.
Some prefer them prepared in this manner:
Take very thin slices of bread, butter them well; cut them up into
little squares three-fourths of an inch thick, place them in a baking
pan, buttered side up, and brown in a quick oven.
FISH STOCK.
Place a saucepan over the fire with a good-sized piece of sweet butter
and a sliced onion; put into that some sliced tomatoes, then add as
many different kinds of fish as you can get--oysters, clams, smelts,
pawns, crabs, shrimps and all kinds of pan-fish; cook all together
until the onions are well browned; then add a bunch of sweet herbs,
salt and pepper, and sufficient water to make the required amount of
stock. After this has cooked for half an hour pound it with a wooden
pestle, then strain and cook again until it jellies.
FISH SOUP.
Select a large, fine fish, clean it thoroughly, put it over the fire
with a sufficient quantity of water, allowing for each pound of fish
one quart of water; add an onion cut fine and a bunch of sweet herbs.
When the fish is cooked, and is quite tasteless, strain all through a
colander, return to the fire, add some butter, salt and pepper to
taste. A small tablespoonful of Worcestershire sauce may be added if
liked. Serve with small squares of fried bread and thin slices of
lemon.
LOBSTER SOUP, OR BISQUE.
Have ready a good broth made of three pounds of veal boiled slowly in
as much water as will cover it, till the meat is reduced to shreds. It
must then be well strained.
Having boiled one fine middle-sized lobster, extract all the meat from
the body and claws. Bruise part of the coral in a mortar, and also an
equal quantity of the meat. Mix them well together. Add mace, cayenne,
salt and pepper, and make them up into force meat balls, binding the
mixture with the yolk of an egg slightly beaten.
Take three quarts of the veal broth and put it into the meat of the
lobster cut into mouthfuls. Boil it together about twenty minutes.
Then thicken it with the remaining coral (which you must first rub
through a sieve), and add the force meat balls and a little butter
rolled in flour. Simmer it gently for ten minutes, but do not let it
come to a boil, as that will injure the color. Serve with small dice
of bread fried brown in butter.
OYSTER SOUP, No. 1.
Two quarts of oysters, one quart of milk, two tablespoonfuls of
butter, one teacupful of hot water; pepper, salt.
Strain all the liquor from the oysters; add the water, and heat. When
near the boil, add the seasoning, then the oysters. Cook about five
minutes from the time they begin to simmer, until they "ruffle." Stir
in the butter, cook one minute, and pour into the tureen. Stir in the
boiling milk and send to table. Some prefer all water in place of
milk.
[Illustration: IDA SAXTON McKINLEY.]
OYSTER SOUP. No. 2.
Scald one gallon of oysters in their own liquor. Add one quart of rich
milk to the liquor, and when it comes to a boil, skim out the oysters
and set aside. Add the yolks of four eggs, two good tablespoonfuls of
butter, and one of flour, all mixed well together, but in this
order--first, the milk, then, after beating the eggs, add a little of
the hot liquor to them gradually, and stir them rapidly into the soup.
Lastly, add the butter and whatever seasoning you fancy besides plain
pepper and salt, which must both be put in to taste with caution.
Celery salt most persons like extremely; others would prefer a little
marjoram or thyme; others again mace and a bit of onion. Use your own
discretion in this regard.
CLAM SOUP. (French Style.)
Mince two dozen hard shell clams very fine. Fry half a minced onion in
an ounce of butter; add to it a pint of hot water, a pinch of mace,
four cloves, one allspice and six whole pepper corns. Boil fifteen
minutes and strain into a saucepan; add the chopped clams and a pint
of clam-juice or hot water; simmer slowly two hours; strain and rub
the pulp through a sieve into the liquid. Return it to the saucepan
and keep it lukewarm. Boil three half-pints of milk in a saucepan
(previously wet with cold water, which prevents burning) and whisk it
into the soup. Dissolve a teaspoonful of flour in cold milk, add it to
the soup, taste for seasoning; heat it gently to near the boiling
point; pour into a tureen previously heated with hot water, and serve
with or without pieces of fried bread--called _croutons_ in kitchen
French.
CLAM SOUP.
Twenty-five clams chopped fine. Put over the fire the liquor that was
drained from them, and a cup of water; add the chopped clams and boil
half an hour; then season to taste with pepper and salt and a piece of
butter as large as an egg; boil up again and add one quart of milk
boiling hot, stir in a tablespoon of flour made to a cream with a
little cold milk, or two crackers rolled fine. Some like a little mace
and lemon juice in the seasoning.
MODES OF FRYING
The usual custom among professional cooks is to entirely immerse the
article to be cooked in boiling fat, but from inconvenience most
households use the half-frying method of frying in a small amount of
fat in a frying pan. For the first method a shallow iron frying
kettle, large at the top and small at the bottom, is best to use. The
fat should half fill the kettle, or an amount sufficient to float
whatever is to be fried; the heat of the fat should get to such a
degree that, when a piece of bread or a teaspoonful of the batter is
dropped in it, it will become brown almost instantly, but should not
be so hot as to burn the fat. Some cooks say that the fat should be
smoking, but my experience is, that is a mistake, as that soon ruins
the fat. As soon as it begins to smoke it should be removed a little
to one side, and still be kept at the boiling point. If fritters,
crullers, croquettes, etc., are dropped into fat that is too hot, it
crusts over the outside before the inside has fully risen, making a
heavy, hard article, and also ruining the fat, giving it a burnt
flavor.
Many French cooks prefer beef fat or suet to lard for frying purposes,
considering it more wholesome and digestible, does not impart as much
flavor, or adhere or soak into the article cooked as pork fat.
In families of any size, where there is much cooking required, there
are enough drippings and fat remnants from roasts of beef, skimmings
from the soup kettle, with the addition of occasionally a pound of
suet from the market, to amply supply the need. All such remnants and
skimmings should be clarified about twice a week, by boiling them all
together in water. When the fat is all melted, it should be strained
with the water and set aside to cool. After the fat on the top has
hardened, lift the cake from the water on which it lies, scrape off
all the dark particles from the bottom, then melt over again the fat;
while hot strain into a small clean stone jar or bright tin pail, and
then it is ready for use. Always after frying anything, the fat should
stand until it settles and has cooled somewhat; then turn off
carefully so as to leave it clear from the sediment that settles at
the bottom.
Refined cotton-seed oil is now being adopted by most professional
cooks in hotels, restaurants and many private households for culinary
purposes, and will doubtless in future supersede animal fats,
especially for frying, it being quite as delicate a medium as frying
with olive oil. It is now sold by leading grocers, put up in packages
of two and four quarts.
The second mode of frying, using a frying pan with a small quantity of
fat or grease, to be done properly, should, in the first place, have
the frying pan hot over the fire, and the fat in it _actually boiling_
before the article to be cooked is placed in it, the intense heat
quickly searing up the pores of the article and forming a brown crust
on the lower side, then turning over and browning the other the same
way.
Still, there is another mode of frying; the process is somewhat
similar to broiling, the hot frying pan or spider replacing the hot
fire. To do this correctly, a thick bottomed frying pan should be
used. Place it over the fire, and when it is so hot that it will siss,
oil over the bottom of the pan with a piece of suet, that is if the
meat is all lean; if not, it is not necessary to grease the bottom of
the pan. Lay in the meat quite flat, and brown it quickly, first on
one side, then on the other; when sufficiently cooked, dish on a _hot_
platter and season the same as broiled meats.
FISH.
In selecting fish, choose those only in which the eye is full and
prominent, the flesh thick and firm, the scales bright and fins stiff.
They should be thoroughly cleaned before cooking.
The usual modes of cooking fish are boiled, baked, broiled, fried and
occasionally stewed. Steaming fish is much superior to boiling, but
the ordinary conveniences in private houses do not admit of the
possibility of enjoying this delicate way of cooking it. Large fish
are generally boiled, medium-sized ones baked or boiled, the smaller
kinds fried or broiled. Very large fish, such as cod, halibut, etc.,
are cut in steaks or slices for frying or broiling. The heads of some
fish, as the cod, halibut, etc., are considered tidbits by many. Small
fish, or pan-fish, as they are usually called, are served without the
heads, with the exception of brook-trout and smelts; these are usually
cooked whole, with the heads on. Bake fish slowly, basting often with
butter and water. Salmon is considered the most nutritious of all
fish. When boiling fish, by adding a little vinegar and salt to the
water, it seasons and prevents the nutriment from being drawn out; the
vinegar acting on the water hardens the water.
Fill the fish with a nicely prepared stuffing of rolled cracker or
stale bread crumbs, seasoned with butter, pepper, salt, sage and any
other aromatic herbs fancied; sew up; wrap in a well-floured cloth,
tied closely with twine, and boil or steam. The garnishes for boiled
fish are: for turbot, fried smelts; for other boiled fish, parsley,
sliced beets, lemon or sliced boiled egg. Do not use the knives,
spoons, etc., that are used in cooking fish, for other food, as they
will be apt to impart a fishy flavor.
Fish to be boiled should be put into _cold water_ and set on the fire
to cook very gently, or the outside will break before the inner part
is done. Unless the fish are small, they should never be put into warm
water; nor should water, either hot or cold, be poured _on_ to the
fish, as it is liable to break the skin; if it should be necessary to
add a little water while the fish is cooking, it ought to be poured in
gently at the side of the vessel.
Fish to be broiled should lie, after they are dressed, for two or
three hours, with their inside well sprinkled with salt and pepper.
Salt fish should be soaked in water before boiling, according to the
time it has been in salt. When it is hard and dry, it will require
thirty-six hours soaking before it is dressed, and the water must be
changed three or four times. When fish is not very salt, twenty-four
hours, or even one night, will suffice.
When frying fish the fire must be hot enough to bring the fat to such
a degree of heat as to sear the surface and make it impervious to the
fat, and at the same time seal up the rich juices. As soon as the fish
is browned by this sudden application of heat, the pan may be moved to
a cooler place on the stove, that the process may be finished more
slowly.
Fat in which fish has been fried is just as good to use again for the
same purpose, but it should be kept by itself and not put to any other
use.
TO FRY FISH.
Most of the smaller fish (generally termed pan-fish) are usually
fried. Clean well, cut off the head, and, if quite large, cut out the
backbone, and slice the body crosswise into five or six pieces; season
with salt and pepper. Dip in Indian meal or wheat flour, or in beaten
egg, and roll in bread or fine cracker crumbs--trout and perch should
not be dipped in meal; put into a thick bottomed iron frying pan, the
flesh side down, with hot lard or drippings; fry slowly, turning when
lightly browned. The following method may be deemed preferable: Dredge
the pieces with flour; brush them over with beaten egg; roll in bread
crumbs, and fry in hot lard or drippings sufficient to cover, the same
as frying crullers. If the fat is very hot, the fish will fry without
absorbing it, and it will be palatably cooked. When browned on one
side, turn it over in the fat and brown the other, draining when done.
This is a particularly good way to fry slices of large fish. Serve
with tomato sauce; garnish with slices of lemon.
PAN-FISH.
Place them in a thick bottomed frying pan with heads all one way. Fill
the spaces with smaller fish. When they are fried quite brown and
ready to turn, put a dinner plate over them, drain off the fat; then
invert the pan, and they will be left unbroken on the plate. Put the
lard back into the pan, and when _hot_ slip back the fish. When the
other side is brown, drain, turn on a plate as before, and slip them
on a warm platter, to be sent to the table. Leaving the heads on and
the fish a crispy-brown, in perfect shape, improves the appearance if
not the flavor. Garnish with slices of lemon.
_Hotel Lafayette, Philadelphia._
BAKED PICKEREL.
Carefully clean and wipe the fish, and lay in a dripping pan with
enough hot water to prevent scorching. A perforated sheet of tin,
fitting loosely, or several muffin rings may be used to keep it off
the bottom. Lay it in a circle on its belly, head and tail touching,
and tied, or as directed in note on fish; bake slowly, basting often
with butter and water. When done, have ready a cup of sweet cream or
rich milk to which a few spoons of hot water has been added; stir in
two large spoons of melted butter and a little chopped parsley; heat
all by setting the cup in boiling water; add the gravy from the
dripping-pan, and let it boil up once; place the fish in a hot dish
and pour over it the sauce. Or an egg sauce may be made with drawn
butter; stir in the yolk of an egg quickly, and then a teaspoon of
chopped parsley. It can be stuffed or not, just as you please.
BOILED SALMON.
The middle slice of salmon is the best. Sew up neatly in a
mosquito-net bag, and boil a quarter of an hour to the pound in hot
salted water. When done, unwrap with care, and lay upon a hot dish,
taking care not to break it. Have ready a large cupful of drawn
butter, very rich, in which has been stirred a tablespoonful of minced
parsley and the juice of a lemon. Pour half upon the salmon and serve
the rest in a boat. Garnish with parsley and sliced eggs.
BROILED SALMON.
Cut slices from an inch to an inch and an half thick, dry them in a
cloth, season with salt and pepper, dredge them in sifted flour, and
broil on a gridiron rubbed with suet.
_Another Mode._--Cut the slices one inch thick, and season them with
pepper and salt; butter a sheet of white paper, lay each slice on a
separate piece, envelop them in it with their ends twisted; broil
gently over a clear fire, and serve with anchovy or caper sauce. When
higher seasoning is required, add a few chopped herbs and a little
spice.
FRESH SALMON FRIED.
Cut the slices three-quarters of an inch thick, dredge them with
flour, or dip them in egg and crumbs; fry a light brown. This mode
answers for all fish cut into steaks. Season well with salt and
pepper.
SALMON AND CAPER SAUCE.
Two slices of salmon, one-quarter pound butter, one-half teaspoonful
of chopped parsley, one shallot; salt and pepper to taste.
Lay the salmon in a baking dish, place pieces of butter over it, and
add the other ingredients, rubbing a little of the seasoning into the
fish; place it in the oven and baste it frequently; when done, take
it out and drain for a minute or two; lay it in a dish, pour caper
sauce over it and serve. Salmon dressed in this way, with tomato
sauce, is very delicious.
BROILED SALT SALMON OR OTHER SALT FISH.
Soak salmon in tepid or cold water twenty-four hours, changing water
several times, or let stand under faucet of running water. If in a
hurry, or desiring a very salt relish, it may do to soak a short time,
having water warm, and changing, parboiling slightly. At the hour
wanted, broil sharply. Season to suit taste, covering with butter.
This recipe will answer for all kinds of salt fish.
PICKLED SALMON.
Take a fine, fresh salmon, and, having cleaned it, cut it into large
pieces, and boil it in salted water as if for eating. Then drain it,
wrap it in a dry cloth, and set it in a cold place till next day. Then
make the pickle, which must be in proportion to the quantity of fish.
To one quart of the water in which the salmon was boiled, allow two
quarts of the best vinegar, one ounce of whole black pepper, one
nutmeg grated and a dozen blades of mace. Boil all these together in a
kettle closely covered to prevent the flavor from evaporating. When
the vinegar thus prepared is quite cold, pour it over the salmon, and
put on the top a tablespoonful of sweet oil, which will make it keep
the longer.
Cover it closely, put it in a dry, cool place, and it will be good for
many months. This is the nicest way of preserving salmon, and is
approved by all who have tried it.
SMOKED SALMON.
Smoked salmon to be broiled should be put upon the gridiron first,
with the flesh side to the fire.
Smoked salmon is very nice when shaved like smoked beef, and served
with coffee or tea.
FRICASSEE SALMON.
This way of cooking fresh salmon is a pleasant change from the
ordinary modes of cooking it. Cut one and one-half pounds of salmon
into pieces one inch square; put the pieces in a stewpan with half a
cupful of water, a little salt, a little white pepper, one clove, one
blade of mace, three pieces of sugar, one shallot and a heaping
teaspoonful of mustard mixed smoothly with half a teacupful of
vinegar. Let this boil up once and add six tomatoes peeled and cut
into tiny pieces, a few sprigs of parsley finely minced, and one
wine-glassful of sherry. Let all simmer gently for three-quarters of
an hour. Serve very hot, and garnish with dry toast cut in triangular
pieces. This dish is good, very cold, for luncheon or breakfast.
SALMON PATTIES.
Cut cold, cooked salmon into dice. Heat about a pint of the dice in
half a pint of cream. Season to taste with cayenne pepper and salt.
Fill the shells and serve. Cold, cooked fish of any kind may be made
into patties in this way. Use any fish sauce you choose--all are
equally good.
FISH AND OYSTER PIE.
Any remains of cold fish, such as cod or haddock, 2 dozen oysters,
pepper and salt to taste, bread crumbs, sufficient for the quantity of
fish; 1/2 teaspoonful of grated nutmeg, 1 teaspoonful of finely
chopped parsley.
Clear the fish from the bones, and put a layer of it in a pie-dish,
which sprinkle with pepper and salt; then a layer of bread crumbs,
oysters, nutmeg and chopped parsley. Repeat this till the dish is
quite full. You may form a covering either of bread crumbs, which
should be browned, or puff-paste, which should be cut off into long
strips, and laid in cross-bars over the fish, with a line of the paste
first laid round the edge. Before putting on the top, pour in some
made melted butter, or a little thin white sauce, and the
oyster-liquor, and bake.
_Time_.--If of cooked fish, 1/4 hour; if made of fresh fish and
puff-paste, 3/4 hour.
STEAMED FISH.
Secure the tail of the fish in its mouth, the body in a circle; pour
over it half a pint of vinegar, seasoned with pepper and salt; let it
stand an hour in a cool place; pour off the vinegar, and put it in a
steamer over boiling water, and steam twenty minutes, or longer for
large fish. When the meat easily separates from the bone it is done.
Drain well and serve on a very clean white napkin, neatly folded and
placed on the platter; decorate the napkin around the fish with sprigs
of curled parsley, or with fanciful beet cuttings, or alternately with
both.
TO BROIL A SHAD.
Split and wash the shad and afterwards dry it in a cloth. Season it
with salt and pepper. Have ready a bed of clear, bright coals. Grease
your gridiron well, and as soon as it is hot, lay the shad upon it,
the flesh side down; cover with a dripping-pan and broil it for about
a quarter of an hour, or more, according to the thickness. Butter it
well and send it to the table. Covering it while broiling gives it a
more delicious flavor.
BAKED SHAD.
Many people are of the opinion that the very best method of cooking a
shad is to bake it. Stuff it with bread crumbs, salt, pepper, butter
and parsley, and mix this up with the beaten yolk of egg; fill the
fish with it, and sew it up or fasten a string around it. Pour over it
a little water and some butter, and bake as you would a fowl. A shad
will require from an hour to an hour and a quarter to bake. Garnish
with slices of lemon, water cress, etc.
_Dressing for Baked Shad._--Boil up the gravy in which the shad was
baked, put in a large tablespoonful of catsup, a tablespoonful of
brown flour which has been wet with cold water, the juice of a lemon,
and a glass of sherry or Madeira wine. Serve in a sauce boat.
TO COOK A SHAD ROE.
Drop into boiling water and cook gently for twenty minutes; then take
from the fire and drain. Butter a tin plate and lay the drained roe
upon it. Dredge well with salt and pepper and spread soft butter over
it; then dredge thickly with flour. Cook in the oven for half an hour,
basting frequently with salt, pepper, flour, butter and water.
TO COOK SHAD ROE. (Another Way.)
First partly boil them in a small covered pan, take out and season
them with salt, a little pepper, dredge with flour and fry as any
fish.
BOILED BASS.
After thoroughly cleaning it place in a saucepan with enough water to
cover it; add two tablespoonfuls of salt; set the saucepan over the
fire, and when it has boiled about five minutes try to pull out one of
the fins; if it loosens easily from the body carefully take the fish
out of the water, lay it on a platter, surround it with half a dozen
hard-boiled eggs, and serve it with a sauce.
BOILED BLUEFISH.
Boiled the same as BASS.
BAKED BLUEFISH.
Baked the same as BAKED SHAD--see page 55.
FRIED EELS.
After cleaning the eels well, cut them in pieces two inches long; wash
them and wipe them dry; roll them in wheat flour or rolled cracker,
and fry, as directed for other fish, in hot lard or beef dripping,
salted. They should be browned all over and thoroughly done.
Eels are sometimes dipped in batter and then fried, or into egg and
bread crumbs. Serve with crisped parsley.
SHEEPSHEAD WITH DRAWN BUTTER.
Select a medium-sized fish, clean it thoroughly, and rub a little salt
over it; wrap it in a cloth and put it in a steamer; place this over a
pot of fast-boiling water and steam one hour; then lay it whole upon a
hot side-dish, garnish with tufts of parsley and slices of lemon, and
serve with drawn butter, prepared as follows: Take two ounces of
butter and roll it into small balls, dredge these with flour; put
one-fourth of them in a saucepan, and as they begin to melt, whisk
them; add the remainder, one at a time, until thoroughly smooth; while
stirring, add a tablespoonful of lemon juice, half a tablespoonful of
chopped parsley; pour into a hot sauce boat and serve.
BAKED WHITE FISH.
Thoroughly clean the fish; cut off the head or not, as preferred; cut
out the backbone from the head to within two inches of the tail, and
stuff with the following: Soak stale bread in water, squeeze dry; cut
in pieces a large onion, fry in butter, chop fine; add the bread, two
ounces of butter, salt, pepper and a little parsley or sage; heat
through, and when taken off the fire, add the yolks of two well-beaten
eggs; stuff the fish rather full, sew up with fine twine, and wrap
with several coils of white tape. Rub the fish over slightly with
butter; just cover the bottom of a baking pan with hot water, and
place the fish in it, standing back upward, and bent in the form of an
S. Serve with the following dressing: Reduce the yolks of two
hard-boiled eggs to a smooth paste with two tablespoonfuls good salad
oil; stir in half a teaspoon English mustard, and add pepper and
vinegar to taste.
HALIBUT BOILED.
The cut next to the tail-piece is the best to boil. Rub a little salt
over it, soak it for fifteen minutes in vinegar and cold water, then
wash it and scrape it until quite clean; tie it in a cloth and boil
slowly over a moderate fire, allowing seven minutes' boiling to each
pound of fish; when it is half-cooked, turn it over in the pot; serve
with drawn butter or egg sauce.
Boiled halibut minced with boiled potatoes and a little butter and
milk makes an excellent breakfast dish.
STEAMED HALIBUT.
Select a three-pound piece of white halibut, cover it with a cloth and
place it in a steamer; set the steamer over a pot of fast-boiling
water and steam two hours; place it on a hot dish surrounded with a
border of parsley and serve with egg sauce.
FRIED HALIBUT. No. 1.
Select choice, firm slices from this large and delicate looking fish,
and, after carefully washing and drying with a soft towel, with a
sharp knife take off the skin. Beat up two eggs and roll out some
brittle crackers upon the kneading board until they are as fine as
dust. Dip each slice into the beaten egg, then into the cracker crumbs
(after you have salted and peppered the fish), and place them in a hot
frying pan half full of boiling lard, in which a little butter has
been added to make the fish brown nicely; turn and brown both sides,
remove from frying pan and drain. Serve hot.
FRIED HALIBUT. No. 2.
First fry a few thin slices of salt pork until brown in an iron frying
pan; then take it up on a hot platter and keep it warm until the
halibut is fried. After washing and drying two pounds of sliced
halibut, sprinkle it with salt and pepper, dredge it well with flour,
put it into the hot pork drippings and fry brown on both sides; then
serve the pork with the fish.
Halibut broiled in slices is a very good way of cooking it, broiled
the same as Spanish mackerel.
BAKED HALIBUT.
Take a nice piece of halibut weighing five or six pounds and lay it in
salt water for two hours. Wipe it dry and score the outer skin. Set it
in a dripping pan in a moderately hot oven and bake an hour, basting
often with butter and water heated together in a sauce pan or tin cup.
When a fork will penetrate it easily, it is done. It should be a fine,
brown color. Take the gravy in the dripping pan, add a little boiling
water, should there not be enough, stir in a tablespoonful of walnut
catsup, a teaspoonful of Worcestershire sauce, the juice of a lemon,
and thicken with brown flour, previously wet with cold water. Boil up
once and put in a sauce boat.
HALIBUT BROILED.
Broil the same as other fish, upon a buttered gridiron, over a clear
fire, first seasoning with salt and pepper, placed on a hot dish when
done, buttered well and covered closely.
FRIED BROOK TROUT.
These delicate fish are usually fried, and form a delightful breakfast
or supper dish. Clean, wash and dry the fish, split them to the tail,
salt and pepper them, and flour them nicely. If you use lard instead
of the fat of fried salt pork, put in a piece of butter to prevent
their sticking, and which causes them to brown nicely. Let the fat be
hot; fry quickly to a delicate brown. They should be sufficiently
browned on one side before turning on the other. They are nice served
with slices of fried pork, fried crisp. Lay them side by side on a
heated platter, garnish and send hot to the table. They are often
cooked and served with their heads on.
FRIED SMELTS.
Fried with their heads on the same as brook trout. Many think that
they make a much better appearance as a dish when cooked whole with
the heads on, and nicely garnished for the table.
BOILED WHITE FISH.
_Taken from Mrs. A. W. Ferry's Cook Book, Mackinac, 1824._
The most delicate mode of cooking white fish. Prepare the fish as for
broiling, laying it open; put it into a dripping pan with the back
down; nearly cover with water; to one fish two tablespoonfuls of salt;
cover tightly and simmer (not boil) one-half hour. Dress with gravy, a
little butter and pepper, and garnish with hard-boiled eggs.
BAKED WHITE FISH. (Bordeaux Sauce.)
Clean and stuff the fish. Put it in a baking pan and add a liberal
quantity of butter, previously rolled in flour, to the fish. Put in
the pan half a pint of claret, and bake for an hour and a quarter.
Remove the fish and strain the gravy; add to the latter a gill more of
claret, a teaspoonful of brown flour and a pinch of cayenne, and serve
with the fish.
_Plankington House, Milwaukee._
BAKED SALMON TROUT.
This deliciously flavored game-fish is baked precisely as shad or
white fish, but should be accompanied with cream gravy to make it
perfect. It should be baked slowly, basting often with butter and
water. When done have ready in a saucepan a cup of cream, diluted with
a few spoonfuls of hot water, for fear it might clot in heating, in
which have been stirred cautiously two tablespoonfuls of melted
butter, a scant tablespoonful of flour, and a little chopped parsley.
Heat this in a vessel set within another of boiling water, add the
gravy from the dripping-pan, boil up once to thicken, and when the
trout is laid on a suitable hot dish, pour this sauce around it.
Garnish with sprigs of parsley.
This same fish boiled, served with the same cream gravy (with the
exception of the fish gravy), is the proper way to cook it.
TO BAKE SMELTS.
Wash and dry them thoroughly in a cloth, and arrange them nicely in a
flat baking-dish; the pan should be buttered, also the fish; season
with salt and pepper, and cover with bread or cracker crumbs. Place a
piece of butter over each. Bake for fifteen or twenty minutes. Garnish
with fried parsley and cut lemon.
BROILED SPANISH MACKEREL.
Split the fish down the back, take out the backbone, wash it in cold
water, dry it with a clean, dry cloth, sprinkle it lightly with salt
and lay it on a buttered gridiron, over a clear fire, with the flesh
side downward, until it begins to brown; then turn the other side.
Have ready a mixture of two tablespoonfuls of butter melted, a
tablespoonful of lemon juice, a teaspoonful of salt, some pepper. Dish
up the fish hot from the gridiron on a hot dish, turn over the mixture
and serve it while hot.
Broiled Spanish mackerel is excellent with other fish sauces. Boiled
Spanish mackerel is also very fine with most of the fish sauces, more
especially "Matre d'Hotel Sauce."
BOILED SALT MACKEREL.
Wash and clean off all the brine and salt; put it to soak with the
meat side down, in cold water over night; in the morning rinse it in
one or two waters. Wrap each up in a cloth and put it into a kettle
with considerable water, which should be cold; cook about thirty
minutes. Take it carefully from the cloth, take out the backbones and
pour over a little melted butter and cream; add a light sprinkle of
pepper. Or make a cream sauce like the following:
Heat a small cup of milk to scalding. Stir into it a teaspoonful of
cornstarch wet up with a little water. When this thickens, add two
tablespoonfuls of butter, pepper, salt and chopped parsley, to taste.
Beat an egg light, pour the sauce gradually over it, put the mixture
again over the fire, and stir one minute, not more. Pour upon the
fish, and serve it with some slices of lemon, or a few sprigs of
parsley or water-cress, on the dish as a garnish.
BAKED SALT MACKEREL.
When the mackerel have soaked over night, put them in a pan and pour
on boiling water enough to cover. Let them stand a couple of minutes,
then drain them off, and put them in the pan with a few lumps of
butter; pour on a half teacupful of sweet cream, or rich milk, and a
little pepper; set in the oven and let it bake a little until brown.
FRIED SALT MACKEREL.
Select as many salt mackerel as required; wash and cleanse them well,
then put them to soak all day in _cold_ water, changing them every two
hours; then put them into fresh water just before retiring. In the
morning drain off the water, wipe them dry, roll them in flour, and
fry in a little butter on a hot, thick-bottomed frying pan. Serve with
a little melted butter poured over, and garnish with a little parsley.
BOILED FRESH MACKEREL.
Fresh mackerel are cooked in water salted, and a little vinegar added;
with this exception they can be served in the same way as the salt
mackerel. Broiled ones are very nice with the same cream sauce, or you
can substitute egg sauce.
POTTED FRESH FISH.
After the fish has laid in salt water six hours, take it out, and to
every six pounds of fish take one-quarter cupful each of salt, black
pepper and cinnamon, one-eighth cupful of allspice, and one
teaspoonful of cloves.
Cut the fish in pieces and put into a half gallon stone baking-jar,
first a layer of fish, then the spices, flour, and then spread a thin
layer of butter on, and continue so until the dish is full. Fill the
jar with equal parts of vinegar and water, cover with tightly fitting
lid, so that the steam cannot escape; bake five hours, remove from the
oven, and when it is cold it is to be cut in slices and served. This
is a tea or lunch dish.
SCALLOPED CRABS.
Put the crabs into a kettle of boiling water, and throw in a handful
of salt. Boil from twenty minutes to half an hour. Take them from the
water when done and pick out all the meat; be careful not to break the
shell. To a pint of meat put a little salt and pepper; taste, and if
not enough add more, a little at a time, till suited. Grate in a very
little nutmeg and add one spoonful of cracker or bread crumbs, two
eggs well beaten, and two tablespoonfuls of butter (even full); stir
all well together; wash the shells clean, and fill each shell full of
the mixture; sprinkle crumbs over the top and moisten with the liquor;
set in the oven till of a nice brown; a few minutes will do it. Send
to the table hot, arranged on large dishes. They are eaten at
breakfast or supper.
FISH IN WHITE SAUCE.
Flake up cold boiled halibut and set the plate into the steamer, that
the fish may heat without drying. Boil the bones and skin of the fish
with a slice of onion and a _very_ small piece of red pepper; a bit of
this the size of a kernel of coffee will make the sauce quite as hot
as most persons like it. Boil this stock down to half a pint; thicken
with one teaspoonful of butter and one teaspoonful of flour, mixed
together. Add one drop of extract of almond. Pour this sauce over your
halibut and stick bits of parsley over it.
FRESH STURGEON STEAK MARINADE.
Take one slice of sturgeon two inches thick; let it stand in hot water
five minutes; drain, put it in a bowl and add a gill of vinegar, two
tablespoonfuls of melted butter, half a teaspoonful of salt, a
saltspoonful of black pepper and the juice of half a lemon; let it
stand six hours, turning it occasionally; drain and dry on a napkin;
dip it in egg; roll in bread crumbs and fry, or rather boil, in very
hot fat. Beat up the yolks of two raw eggs, add a teaspoonful of
French mustard, and by degrees, half of the marinade, to make a smooth
sauce, which serve with the fish.
POTTED FISH.
Take out the backbone of the fish; for one weighing two pounds take a
tablespoonful of allspice and cloves mixed; these spices should be put
into little bags of not too thick muslin; put sufficient salt directly
upon each fish; then roll in cloth, over which sprinkle a little
cayenne pepper; put alternate layers of fish, spice and sage in an
earthen jar; cover with the best cider vinegar; cover the jar closely
with a plate, and over this, put a covering of dough, rolled out to
twice the thickness of pie crust. Make the edges of paste, to adhere
closely to the sides of the jar, so as to make it air tight. Put the
jar into a pot of cold water and let it boil from three to five hours,
according to quantity. Ready when cold.
MAYONNAISE FISH.
Take a pound or so of cold boiled fish (halibut, rock or cod), not
chop, but cut, into pieces an inch in length. Mix in a bowl a dressing
as follows: The yolks of four boiled eggs rubbed to a smooth paste
with salad oil or butter; add to these salt, pepper, mustard, two
teaspoonfuls of white sugar, and, lastly, six tablespoonfuls of
vinegar. Beat the mixture until light, and just before pouring it over
the fish, stir in lightly the frothed white of a raw egg. Serve the
fish in a glass dish, with half the dressing stirred in with it.
Spread the remainder over the top, and lay lettuce leaves (from the
core of the head of lettuce) around the edges, to be eaten with it.
FISH CHOWDER. (Rhode Island.)
Fry five or six slices of fat pork crisp in the bottom of the pot you
are to make your chowder in; take them out and chop them into small
pieces, put them back into the bottom of the pot with their own gravy.
(This is much better than having the slices whole.)
Cut four pounds of fresh cod or sea-bass into pieces two inches
square, and lay enough of these on the pork to cover it. Follow with a
layer of chopped onions, a little parsley, summer savory and pepper,
either black or cayenne. Then a layer of split Boston, or butter, or
whole cream crackers, which have been soaked in warm water until
moistened through, but not ready to break. Above this put a layer of
pork and repeat the order given above--onions, seasoning (not too
much), crackers and pork, until your materials are exhausted. Let the
topmost layer be buttered crackers well soaked. Pour in enough cold
water to barely cover all. Cover the pot, stew gently for an hour,
watching that the water does not sink too low. Should it leave the
upper layer exposed, replenish cautiously from the boiling tea-kettle.
When the chowder is thoroughly done, take out with a perforated
skimmer and put into a tureen. Thicken the gravy with a tablespoonful
of flour and about the same quantity of butter; boil up and pour over
the chowder. Serve sliced lemon, pickles and stewed tomatoes with it,
that the guests may add if they like.
CODFISH BALLS.
Take a pint bowl of codfish picked very fine, two pint bowls of whole
raw peeled potatoes, sliced thickly; put them together in plenty of
cold water and boil until the potatoes are thoroughly cooked; remove
from the fire and drain off all the water. Mash them with the potato
masher, add a piece of butter the size of an egg, one well-beaten egg,
and three spoonfuls of cream or rich milk. Flour your hands and make
into balls or cakes. Put an ounce each of butter and lard into a
frying pan; when hot, put in the balls and fry a nice brown. Do not
freshen the fish before boiling with the potatoes. Many cooks fry them
in a quantity of lard similar to boiled doughnuts.
STEWED CODFISH. (Salt.)
Take a thick, white piece of salt codfish, lay it in cold water for a
few minutes to soften it a little, enough to render it more easily to
be picked up. Shred it in very small bits, put it over the fire in a
stew pan with cold water; let it come to a boil, turn off this water
carefully, and add a pint of milk to the fish, or more according to
quantity. Set it over the fire again and let it boil slowly about
three minutes, now add a good-sized piece of butter, a shake of pepper
and a thickening of a tablespoonful of flour in enough cold milk to
make a cream. Stew five minutes longer, and just before serving stir
in two well-beaten eggs. The eggs are an addition that could be
dispensed with, however, as it is very good without them. An excellent
breakfast dish.
CODFISH A LA MODE.
Pick up a teacupful of salt codfish very fine and freshen--the
desiccated is nice to use; two cups mashed potatoes, one pint cream or
milk, two well-beaten eggs, half a cup butter, salt and pepper; mix;
bake in an earthen baking dish from twenty to twenty-five minutes;
serve in the same dish, placed on a small platter, covered with a fine
napkin.
BOILED FRESH COD.
Sew up the piece of fish in thin cloth, fitted to shape; boil in
salted water (boiling from the first), allowing about fifteen minutes
to the pound. Carefully unwrap and pour over it warm oyster sauce. A
whole one boiled the same.
_Hotel Brighton._
SCALLOPED FISH.
Pick any cold fresh fish, or salt codfish, left from the dinner, into
fine bits, carefully removing all the bones.
Take a pint of milk in a suitable dish and place it in a saucepan of
boiling water; put into it a few slices of onion cut very fine, a
sprig of parsley minced fine, add a piece of butter as large as an
egg, a pinch of salt, a sprinkle of white pepper, then stir in two
tablespoonfuls of cornstarch, or flour, rubbed in a little cold milk;
let all boil up and remove from the fire. Take a dish you wish to
serve it in, butter the sides and bottom. Put first a layer of the
minced fish, then a layer of the cream, then sprinkle over that some
cracker or bread crumbs, then a layer of fish again, and so on until
the dish is full; spread cracker or bread crumbs last on the top to
prevent the milk from scorching.
This is a very good way to use up cold fish, making a nice breakfast
dish, or a side dish for dinner.
FISH FRITTERS.
Take a piece of salt codfish, pick it up very fine, put it into a
saucepan, with plenty of _cold_ water; bring it to a boil, turn off
the water, and add another of cold water; let this boil with the fish
about fifteen minutes, very slowly; strain off this water, making the
fish quite dry, and set aside to cool. In the meantime, stir up a
batter of a pint of milk, four eggs, a pinch of salt, one large
teaspoonful of baking powder in flour, enough to make thicker than
batter cakes. Stir in the fish and fry like any fritters. Very fine
accompaniment to a good breakfast.
BOILED SALT CODFISH. (New England Style.)
Cut the fish into square pieces, cover with cold water, set on the
back part of the stove; when hot, pour off water and cover again with
cold water; let it stand about four hours and simmer, not boil; put
the fish on a platter, then cover with a drawn-butter gravy and serve.
Many cooks prefer soaking the fish over night.
BOILED CODFISH AND OYSTER SAUCE.
Lay the fish in cold, salted water half an hour before it is time to
cook it, then roll it in a clean cloth dredged with flour; sew up the
edges in such a manner as to envelop the fish entirely, yet have but
_one_ thickness of cloth over any part. Put the fish into boiling
water slightly salted; add a few whole cloves and peppers and a bit of
lemon peel; pull gently on the fins, and when they come out easily the
fish is done. Arrange neatly on a folded napkin, garnish and serve
with oyster sauce. Take six oysters to every pound of fish and scald
(blanch) them in a half-pint of hot oyster liquor; take out the
oysters and add to the liquor, salt, pepper, a bit of mace and an
ounce of butter; whip into it a gill of milk containing half of a
teaspoonful of flour. Simmer a moment; add the oysters, and send to
table in a sauce boat. Egg sauce is good with this fish.
BAKED CODFISH.
If salt fish, soak, boil and pick the fish, the same as for
fish-balls. Add an equal quantity of mashed potatoes, or cold, boiled,
chopped potatoes, a large piece of butter, and warm milk enough to
make it quite soft. Put it into a buttered dish, rub butter over the
top, shake over a little sifted flour, and bake about thirty minutes,
and until a rich brown. Make a sauce of drawn butter, with two
hard-boiled eggs sliced, served in a gravy boat.
CODFISH STEAK. (New England Style.)
Select a medium-sized fresh codfish, cut it in steaks crosswise of the
fish, about an inch and a half thick; sprinkle a little salt over
them, and let them stand two hours. Cut into dice a pound of salt fat
pork, fry out all the fat from them and remove the crisp bits of pork;
put the codfish steaks in a pan of corn meal, dredge them with it, and
when the pork fat is smoking hot, fry the steaks in it to a dark brown
color on both sides. Squeeze over them a little lemon juice, add a
dash of freshly ground pepper, and serve with hot, old-fashioned,
well-buttered Johnny Cake.
SALMON CROQUETTES.
One pound of cooked salmon (about one and a half pints when chopped),
one cup of cream, two tablespoonfuls of butter, one tablespoonful of
flour, three eggs, one pint of crumbs, pepper and salt; chop the
salmon fine, mix the flour and butter together, let the cream come to
a boil, and stir in the flour and butter, salmon and seasoning; boil
one minute; stir in one well-beaten egg, and remove from the fire;
when cold make into croquettes; dip in beaten egg, roll in crumbs and
fry. Canned salmon can be used.
SHELL-FISH
STEWED WATER TURTLES, OR TERRAPINS.
Select the largest, thickest and fattest, the females being the best;
they should be alive when brought from market. Wash and put them alive
into boiling water, add a little salt, and boil them until thoroughly
done, or from ten to fifteen minutes, after which take off the shell,
extract the meat, and remove carefully the sand-bag and gall; also all
the entrails; they are unfit to eat, and are no longer used in cooking
terrapins for the best tables. Cut the meat into pieces, and put it
into a stewpan with its eggs, and sufficient fresh butter to stew it
well. Let it stew till quite hot throughout, keeping the pan carefully
covered, that none of the flavor may escape, but shake it over the
fire while stewing. In another pan make a sauce of beaten yolk of egg,
highly flavored with Madeira or sherry, and powdered nutmeg and mace,
a gill of currant jelly, a pinch of cayenne pepper, and salt to taste,
enriched with a large lump of fresh butter. Stir this sauce well over
the fire, and when it has almost come to a boil take it off. Send the
terrapins to the table hot in a covered dish, and the sauce separately
in a sauce tureen, to be used by those who like it, and omitted by
those who prefer the genuine flavor of the terrapins when simply
stewed with butter. This is now the usual mode of dressing terrapins
in Maryland, Virginia, and many other parts of the South, and will be
found superior to any other. If there are no eggs in the terrapin,
"egg balls" may be substituted. (See recipe.)
STEWED TERRAPIN, WITH CREAM.
Place in a saucepan, two heaping tablespoonfuls of butter and one of
dry flour; stir it over the fire until it bubbles; then gradually stir
in a pint of cream, a teaspoonful of salt, a quarter of a teaspoonful
of white pepper, the same of grated nutmeg, and a very small pinch of
cayenne. Next, put in a pint of terrapin meat and stir all until it is
scalding hot. Move the saucepan to the back part of the stove or
range, where the contents will keep hot but not boil; then stir in
four well-beaten yolks of eggs; do not allow the terrapin to boil
after adding the eggs, but pour it immediately into a tureen
containing a gill of good Madeira and a tablespoonful of lemon juice.
Serve hot.
STEWED TERRAPIN.
Plunge the terrapins alive into boiling water, and let them remain
until the sides and lower shell begin to crack--this will take less
than an hour; then remove them and let them get cold; take off the
shell and outer skin, being careful to save all the blood possible in
opening them. If there are eggs in them put them aside in a dish; take
all the inside out, and be very careful not to break the gall, which
must be immediately removed or it will make the rest bitter. It lies
within the liver. Then cut up the liver and all the rest of the
terrapin into small pieces, adding the blood and juice that have
flowed out in cutting up; add half a pint of water; sprinkle a little
flour over them as you place them in the stewpan; let them stew slowly
ten minutes, adding salt, black and cayenne pepper, and a very small
blade of mace; then add a gill of the best brandy and half a pint of
the very best sherry wine; let it simmer over a slow fire very gently.
About ten minutes or so, before you are ready to dish them, add half a
pint of rich cream, and half a pound of sweet butter, with flour, to
prevent boiling; two or three minutes before taking them off the fire
peel the eggs carefully and throw them in whole. If there should be no
eggs use the yolks of hens' eggs, hard boiled. This recipe is for four
terrapins.
_Rennert's Hotel, Baltimore._
[Illustration: BASTING THE TURKEY.]
OILED LOBSTER.
Put a handful of salt into a large kettle or pot of boiling water.
When the water boils very hard put in the lobster, having first
brushed it and tied the claws together with a bit of twine. Keep it
boiling from twenty minutes to half an hour, in proportion to its
size. If boiled too long the meat will be hard and stringy. When it is
done take it out, lay it on its claws to drain, and then wipe it dry.
It is scarcely necessary to mention that the head of a lobster and
what are called the lady fingers are not to be eaten.
Very large lobsters are not the best, the meat being coarse and tough.
The male is best for boiling; the flesh is firmer and the shell a
brighter red. It may readily be distinguished from the female; the
tail is narrower, and the two uppermost fins within the tail are stiff
and hard. Those of the hen lobster are not so, and the tail is
broader.
Hen lobsters are preferred for sauce or salad, on account of their
coral. The head and small claws are never used.
They should be alive and freshly caught when put into the boiling
kettle. After being cooked and cooled, split open the body and tail
and crack the claws, to extract the meat. The sand pouch found near
the throat should be removed. Care should be exercised that none of
the feathery, tough, gill-like particles found under the body shell
get mixed with the meat, as they are indigestible and have caused much
trouble. They are supposed to be the cause of so-called poisoning from
eating lobster.
Serve on a platter. Lettuce and other concomitants of a salad should
also be placed on the table or platter.
SCALLOPED LOBSTER.
Butter a deep dish and cover the bottom with fine bread crumbs; put on
this a layer of chopped lobster, with pepper and salt; so on,
alternately, until the dish is filled, having crumbs on top. Put on
bits of butter, moisten with milk and bake about twenty minutes.
DEVILED LOBSTER.
Take out all the meat from a boiled lobster, reserving the coral;
season highly with mustard, cayenne, salt and some kind of table
sauce; stew until well mixed and put it in a covered saucepan, with
just enough hot water to keep from burning; rub the coral smooth,
moistening with vinegar until it is thin enough to pour easily, then
stir it into the saucepan. The dressing should be prepared before the
meat is put on the fire, and which ought to boil but once before the
coral is put in; stir in a heaping teaspoonful of butter, and when it
boils again it is done and should be taken up at once, as too much
cooking toughens the meat.
LOBSTER CROQUETTES.
Take any of the lobster remaining from table and pound it until the
dark, light meat and coral are well mixed; put with it not quite as
much fine bread crumbs; season with pepper, salt and a very little
cayenne pepper; add a little melted butter, about two tablespoonfuls
if the bread is rather dry; form into egg-shaped or round balls; roll
them in egg, then in fine crumbs, and fry in boiling lard.
LOBSTER PATTIES.
Cut some boiled lobster in small pieces; then take the small claws and
the spawn, put them in a suitable dish, and jam them to a paste with a
potato masher. Now add to them a ladleful of gravy or broth, with a
few bread crumbs; set it over the fire and boil; strain it through a
strainer, or sieve, to the thickness of a cream, and put half of it to
your lobsters, and save the other half to sauce them with after they
are baked. Put to the lobster the bigness of an egg of butter, a
little pepper and salt; squeeze in a lemon, and warm these over the
fire enough to melt the butter, set it to cool, and sheet your patty
pan or a plate or dish with good puff paste, then put in your lobster,
and cover it with a paste; bake it within three-quarters of an hour
before you want it; when it is baked, cut up your cover, and warm up
the other half of your sauce above mentioned, with a little butter, to
the thickness of cream, and pour it over your patty, with a little
squeezed lemon; cut your cover in two, and lay it on the top, two
inches distant, so that what is under may be seen. You may bake
crawfish, shrimps or prawns the same way; and they are all proper for
plates or little dishes for a second course.
LOBSTER Á LA NEWBURG.
Take one whole lobster, cut up in pieces about as large as a hickory
nut. Put in the same pan with a piece of butter size of a walnut,
season with salt and pepper to taste, and thicken with heavy cream
sauce; add the yolk of one egg and two oz. of sherry wine.
Cream sauce for above is made as follows: 1 oz. butter, melted in
saucepan; 2 oz. flour, mixed with butter, thin down to proper
consistency with boiling cream.
_Rector's Oyster House, Chicago._
BAKED CRABS.
Mix with the contents of a can of crabs, bread crumbs or pounded
crackers. Pepper and salt the whole to taste; mince some cold ham;
have the baking pan well buttered, place therein first a layer of the
crab meat, prepared as above, then a layer of the minced ham, and so
on, alternately until the pan is filled. Cover the top with bread
crumbs and bits of butter, and bake.
DEVILED CRABS.
Half a dozen fresh crabs, boiled and minced, two ounces of butter, one
small teaspoonful of mustard powder; cayenne pepper and salt to taste.
Put the meat into a bowl and mix carefully with it an equal quantity
of fine bread crumbs. Work the butter to a light cream, mix the
mustard well with it, then stir in very carefully, a handful at a
time, the mixed crabs, a tablespoonful of cream and crumbs. Season to
taste with cayenne pepper and salt; fill the crab shells with the
mixture, sprinkle bread crumbs over the tops, put three small pieces
of butter upon the top of each, and brown them quickly in a hot oven.
They will puff in baking and will be found very nice. Half the
quantity can be made. A crab shell will hold the meat of two crabs.
CRAB CROQUETTES.
Pick the meat of boiled crabs and chop it fine. Season to taste with
pepper, salt and melted butter. Moisten it well with rich milk or
cream, then stiffen it slightly with bread or cracker crumbs. Add two
or three well-beaten eggs to bind the mixture. Form the croquettes,
egg and bread, crumb them and fry them delicately in boiling lard. It
is better to use a wire frying basket for croquettes of all kinds.
TO MAKE A CRAB PIE.
Procure the crabs alive, and put them in boiling water, along with
some salt. Boil them for a quarter of an hour or twenty minutes,
according to the size. When cold pick the meat from the claws and
body. Chop all together, and mix it with crumbs of bread, pepper and
salt, and a little butter. Put all this into the shell and brown in a
hot oven. A crab shell will hold the meat of two crabs.
CRABS. (Soft Shell.)
Crabs may be boiled as lobsters. They make a fine dish when stewed.
Take out the meat from the shell, put it into a saucepan with butter,
pepper, salt, a pinch of mace and a very little water; dredge with
flour and let simmer five minutes over a slow fire. Serve hot; garnish
the dish with the claws laid around it.
The usual way of cooking them is frying them in plenty of butter and
lard mixed; prepare them the same as frying fish. The spongy substance
from the sides should be taken off, also the sand bag. Fry a nice
brown and garnish with parsley.
OYSTERS.
Oysters must be fresh and fat to be good. They are in season from
September to May.
The small ones, such as are sold by the quart, are good for pies,
fritters, or stews; the largest of this sort are nice for frying or
pickling for family use.
FRIED OYSTERS.
Take large oysers from their own liquor into a thickly folded napkin
to dry them; then make hot an ounce each of butter and lard in a
thick-bottomed frying pan. Season the oysters with pepper and salt,
then dip each one into egg and cracker crumbs rolled fine, until it
will take up no more. Place them in the hot grease and fry them a
delicate brown, turning them on both sides by sliding a broad-bladed
knife under them. Serve them crisp and hot.
_Boston Oyster House._
Some prefer to roll oysters in corn meal and others use flour, but
they are much more crisp with egg and cracker crumbs.
OYSTERS FRIED IN BATTER.
_Ingredients._--One-half pint of oysters, two eggs, one-half pint of
milk, sufficient flour to make the batter; pepper and salt to taste;
when liked, a little nutmeg; hot lard.
Scald the oysters in their own liquor, beard them, and lay them on a
cloth to drain thoroughly. Break the eggs into a basin, mix the flour
with them, add the milk gradually, with nutmeg and seasoning, and put
the oysters in a batter. Make some lard hot in a deep frying pan; put
in the oysters one at a time; when done, take them up with a sharp
pointed skewer and dish them on a napkin. Fried oysters are frequently
used for garnishing boiled fish, and then a few bread crumbs should be
added to the flour.
STEWED OYSTERS. (In Milk or Cream.)
Drain the liquor from two quarts of oysters; mix with it a small
teacupful of hot water, add a little salt and pepper and set it over
the fire in a saucepan. Let it boil up once, put in the oysters, let
them come to a boil, and when they "ruffle" add two tablespoonfuls of
butter. The instant it is melted and well stirred in, put in a pint of
boiling milk and take the saucepan from the fire. Serve with oyster or
cream crackers. Serve while hot.
If thickening is preferred, stir in a little flour or two
tablespoonfuls of cracker crumbs.
PLAIN OYSTER STEW.
Same as milk or cream stew, using only oyster liquor and water instead
of milk or cream, adding more butter after taking up.
OYSTER SOUP.
For oyster soup, see SOUPS.
DRY OYSTER STEW.
Take six to twelve large oysters and cook them in half a pint of their
own liquor; season with butter and white pepper; cook for five
minutes, stirring constantly. Serve in hot soup plates or bowls.
_Fulton Market, New York._
BOSTON FRY.
Prepare the oysters in egg batter and fine cracker meal; fry in butter
over a slow fire for about ten minutes; cover the hollow of a hot
platter with tomato sauce; place the oysters in it, but not covering;
garnished with chopped parsley sprinkled over the oysters.
_Boston Oyster House._
BROILED OYSTERS.
Dry a quart of oysters in a cloth, dip each in melted butter well
peppered; then in beaten egg, or not, then in bread or cracker crumbs
also peppered. Broil on a wire broiler over live coals three to five
minutes. Dip over each a little melted butter. Serve hot.
ROAST OYSTERS IN THE SHELL. No. 1.
Select the large ones, those usually termed "Saddle Rocks," formerly
known as a distinct variety, but which are now but the large oysters
selected from any beds; wash and wipe them, and place with the upper
or deep shell down, to catch the juice, over or on live coals. When
they open their shells, remove the shallow one, being careful to save
all the juice in the other; place them, shells and all, on a hot
platter, and send to the table hot to be seasoned by each person with
butter and pepper to taste. If the oysters are fine, and they are just
cooked enough and served hot, this is, _par excellence_, the style.
OYSTER ROAST. No. 2.
Put one quart of oysters in a basin with their own liquor and let them
boil three or four minutes; season with a little salt, pepper and a
heaping spoonful of butter. Serve on buttered toast.
STEAMED OYSTERS.
Wash and drain a quart of counts or select oysters; put them in a
shallow pan and place in a steamer over boiling water; cover and steam
till they are plump, with the edges ruffled, but no longer. Place to a
heated dish, with butter, pepper, and salt, and serve.
_Baltimore Style_
STEAMED OYSTERS IN THE SHELL.
Wash and place them in an air-tight vessel, laying them the upper
shell downward, so that the liquor will not run out when they open.
Place this dish or vessel over a pot of boiling water where they will
get the steam. Boil them rapidly until the shells open, about fifteen
to twenty minutes. Serve at once while hot, seasoned with butter, salt
and pepper.
PAN OYSTERS. No. 1.
Cut some stale bread into thin slices, taking off all the crust, round
the slices to fit patty-pans; toast, butter, place them in the pans
and moisten with three or four teaspoonfuls of oyster liquor; place on
the toast a layer of oysters, sprinkle with pepper, and put a small
piece of butter on top of each pan; place all the pans in a
baking-pan, and place in the oven, covering tightly. They will cook in
seven or eight minutes if the oven is hot; or, cook till the beards
are ruffled; remove the cover, sprinkle lightly with salt, replace,
and cook one minute longer. Serve in patty pans. They are delicious.
_New York Style._
PAN OYSTERS. No. 2.
Lay in a thin pie tin or dripping-pan, half a pint of large oysters,
or more if required; have the pan large enough so that each oyster
will lie flat on the bottom; put in over them a little oyster liquor,
but not enough to float; place them carefully in a hot oven and just
heat them through thoroughly--do not bake them--which will be in three
to five minutes, according to fire; take them up and place on toast;
first moistened with the hot juice from the pan. Are a very good
substitute for oysters roasted in the shell, the slow cooking bringing
out the flavor.
_French Restaurant, New Orleans, La._
OYSTER FRITTERS.
Select plump, good-sized oysters; drain off the juice, and to a cup of
this juice add a cup of milk, a little salt, four well-beaten eggs,
and flour enough to make batter like griddle-cakes.
Envelope an oyster in a spoonful of this batter (some cut them in
halves or chop them fine), then fry in butter and lard, mixed in a
frying pan the same as we fry eggs, turning to fry brown on both
sides. Send to the table very hot.
_Delmonico._
Most cooks fry oyster fritters the same as crullers, in a quantity of
hot lard, but this is not always convenient; either way they are
excellent.
OYSTER PATTIES.
Line patty-pans with thin pastry, pressing it well to the tin. Put a
piece of bread or a ball of paper in each. Cover them with paste and
brush them over with the white of an egg. Cut an inch square of thin
pastry, place on the centre of each, glaze this also with egg, and
bake in a quick oven fifteen to twenty minutes. Remove the bread or
paper when half cold.
Scald as many oysters as you require (allowing two for each patty,
three if small) in their own liquor. Cut each in four and strain the
liquor. Put two tablespoonfuls of butter and two of flour into a thick
saucepan; stir them together over the fire till the flour smells
cooked, and then pour half a pint of oyster liquor and half a pint of
milk into the flour and butter. (If you have cream use it instead of
milk.) Stir till it is a thick, smooth sauce. Put the oysters into it
and let them boil once. Beat the yolks of two eggs. Remove the oysters
for one minute from the fire, then stir the eggs into them till the
sauce looks like thick custard.
Fill the patties with this oyster fricassee, taking care to make it
hot by standing in boiling water before dinner on the day required,
and to make the patty cases hot before you fill them.
FULTON MARKET ROAST.
It is still known in New York from the place at which it was and is
still served. Take nine large oysters out of the shell; wash, dry and
roast over a charcoal fire, on a broiler. Two minutes after the shells
open they will be done. Take them off quickly, saving the juice in a
small shallow, tin pan; keep hot until all are done; butter them and
sprinkle with pepper.
This is served for one person when calling for a roast of this kind.
It is often poured over a slice of toast.
SCALLOPED OYSTERS.
Have ready about a pint of fine cracker crumbs. Butter a deep earthen
dish; put a layer of the cracker crumbs on the bottom; wet this with
some of the oyster liquor; next have a layer of oysters; sprinkle with
salt and pepper, and lay small bits of butter upon them; then add
another layer of cracker crumbs and oyster juice; then oysters,
pepper, salt and butter, and so on, until the dish is full; the top
layer to be cracker crumbs. Beat up an egg in a cup of milk and turn
over all. Cover the dish and set it in the oven for thirty or
forty-five minutes. When baked through, uncover the top, set on the
upper grate and brown.
OYSTER POT-PIE.
Scald a quart can of oysters in their own liquor; when it boils, skim
out the oysters and set them aside in a warm place. To the liquor add
a pint of hot water; season well with salt and pepper, a generous
piece of butter, thicken with flour and cold milk. Have ready nice
light biscuit dough, rolled twice as thick as pie crust; cut out into
inch squares, drop them into the boiling stew, cover closely, and cook
forty minutes. When taken up, stir the oysters into the juice and
serve all together in one dish. A nice side _entrée_.
_Prince's Bay, S. I._
BOSTON OYSTER PIE.
Having buttered the inside of a _deep_ pie plate, line it with puff
paste, or common pie crust, and prepare another sheet of paste for the
lid; put a clean towel into the dish (folded so as to support the
lid), set it into the oven and bake the paste well; when done, remove
the lid and take out the towel. While the paste is baking, prepare the
oysters. Having picked off carefully every bit of shell that may be
found about them, drain the liquor into a pan and put the oysters into
a stewpan with barely enough of the liquor to keep them from burning;
season them with pepper, salt and butter; add a little sweet cream or
milk, and one or two crackers rolled fine; let the oysters simmer, but
_not boil_, as that will shrivel them. Remove the upper crust of
pastry and fill the dish with the oysters and gravy. Replace the cover
and serve hot.
Some prefer baking the upper crust on a pie plate, the same size as
the pie, then slipping it off on top of the pie after the same pie is
filled with the oysters.
MOCK OYSTERS.
Grate the corn, while green and tender, with a coarse grater, into a
deep dish. For two ears of corn, allow one egg; beat the whites and
yolks separately, and add them to the corn, with one tablespoonful of
wheat flour and one of butter, a teaspoonful of salt and pepper to
taste. Drop spoonfuls of this batter into a frying pan with hot butter
and lard mixed, and fry a light brown on both sides.
In taste, they have a singular resemblance to fried oysters. The corn
_must_ be _young_.
FRICASSEED OYSTERS.
Take a slice of raw ham, which has been pickled, but not smoked, and
soak in boiling water for half an hour; cut it in quite small pieces,
and put in a saucepan with two-thirds of a pint of veal or chicken
broth, well strained; the liquor from a quart of oysters, one small
onion, minced fine, a little chopped parsley, sweet marjoram, and
pepper; let them simmer for twenty minutes, and then boil rapidly for
two or three minutes; skim well and add one scant tablespoon of
cornstarch, mixed smoothly in one-third cup of milk; stir constantly,
and when it boils add the oysters and one ounce of butter; after
which, just let it come to a boil, and remove the oysters to a deep
dish; beat one egg, and add to it gradually some of the hot broth,
and, when cooked, stir it into the pan; season with salt, and pour the
whole over the oysters. When placed upon the table, squeeze the juice
of a lemon over it.
Small Oyster Pies.
For each pie take a tin plate half the size of an ordinary dinner
plate; butter it, and cover the bottom with a puff paste, as for pies;
lay on it five or six select oysters, or enough to cover the bottom;
butter them and season with a little salt and plenty of pepper; spread
over this an egg batter, and cover with a crust of the paste, making
small openings in it with a fork. Bake in a hot oven fifteen to twenty
minutes, or until the top is nicely browned.
_Boston Oyster House._
STEWED CLAMS.
Wash clean as many round clams as required; pile them in a large iron
pot, with half a cupful of hot water in the bottom, and put over the
fire; as soon as the shells open take out the clams, cut off the hard,
uneatable "fringe" from each with strong, clean scissors, put them
into a stewpan with the broth from the pot, and boil slowly till they
are quite tender; pepper well and thicken the gravy with flour stirred
into melted butter.
Or, you may get two dozen freshly opened _very_ small clams. Boil a
pint of milk, a dash of white pepper and a small pat of butter. Now
add the clams. Let them come to a boil and serve. Longer boiling will
make the clams almost indigestible.
ROAST CLAMS IN THE SHELL.
Roast in a pan over a hot fire, or in a hot oven, or, at a "Clam
Bake," on hot stones; when they open, empty the juice into a saucepan;
add the clams, with butter, pepper and a very little salt.
_Rye Beach._
CLAM FRITTERS.
Take fifty small or twenty-five large sand clams from their shells; if
large, cut each in two, lay them on a thickly-folded napkin; put a
pint bowl of wheat flour into a basin, add to it three well-beaten
eggs, half a pint of sweet milk and nearly as much of their own
liquor; beat the batter until it is smooth and perfectly free from
lumps, then stir in the clams. Put plenty of lard or beef fat into a
thick-bottomed frying pan, let it become boiling hot; put in the
batter by the spoonful; let them fry gently; when one side is a
delicate brown turn the other.
CLAM CHOWDER.
The materials needed are fifty round clams (quahogs), a large bowl of
salt pork cut up fine, the same of onions finely chopped, and the same
(or more, if you desire) of potatoes cut into eighths or sixteenths of
original size; wash the clams very thoroughly and put them in a pot
with half a pint of water; when the shells are open they are done;
then take them from the shells and chop fine, saving all the clam
water for the chowder; fry out the pork very gently, and when the
scraps are a good brown take them out and put in the chopped onions to
fry; they should be fried in a frying pan, and the chowder kettle be
made very clean before they are put in it, or the chowder will burn.
(The chief secret in chowder-making is to fry the onions so delicately
that they will be missing in the chowder.)
Add a quart of hot water to the onions; put in the clams, clam-water
and pork scraps. After it boils, add the potatoes, and when they are
cooked, the chowder is finished. Just before it is taken up, thicken
it with a cup of powdered crackers, and add a quart of fresh milk. If
too rich, add more water. No seasoning is needed but good black
pepper.
With the addition of six sliced tomatoes, or half a can of the canned
ones, this is the best recipe of this kind, and is served in many of
our best restaurants. _New Bedford Recipe_.
SCALLOPED CLAMS.
Purchase a dozen large soft clams in the shell and three dozen opened
clams. Ask the dealer to open the first dozen, care being used not to
injure the shells, which are to be used in cooking the clams. Clean
the shells well, and put two soft clams on each half shell; add to
each a dash of white pepper, and half a teaspoonful of minced celery.
Cut a slice of fat bacon into the smallest dice, add four of these to
each shell, strew over the top a thin layer of cracker dust; place a
piece of table butter on top, and bake in the oven until brown. They
are delightful when properly prepared.
SCALLOPS.
If bought in the shell boil them and take out the hearts, which is the
only part used. Dip them in beaten egg and fry in the same manner as
oysters.
Some prefer them stewed the same as oysters.
FROGS FRIED.
Frog are usually fried, and are considered a great delicacy. Only the
hind-legs and quarters are used. Clean them well, season, and fry in
egg batter, or dip in beaten egg and fine cracker crumbs, the same as
oysters.
FROGS STEWED.
Wash and skin the quarters, parboil them about three minutes, drain
them. Now put into a stewpan two ounces of butter. When it is melted,
lay in the frogs, and fry about two minutes, stirring them to prevent
burning; shake over them a tablespoonful of sifted flour and stir it
into them; add a sprig of parsley, a pinch of powdered summer savory,
a bay leaf, three slices of onion, salt and pepper, a cup of hot water
and one of cream. Boil gently until done; remove the legs, strain and
mix into the gravy the yolks of two eggs, well beaten to a cream; put
the legs in a suitable dish, pour over the gravy and serve.
POULTRY AND GAME
In choosing poultry, select those that are fresh and fat, and the
surest way to determine whether they are young is to try the skin
under the leg or wing. If it is easily broken, it is young; or, turn
the wing backwards, if the joint yields readily, it is tender. When
poultry is young the skin is thin and tender, the legs smooth, the
feet moist and limber, and the eyes full and bright. The body should
be thick and the breast fat. Old turkeys have long hairs, and the
flesh is purplish where it shows under the skin on the legs and back.
About March they deteriorate in quality.
Young ducks and geese are plump, with light, semi-transparent fat,
soft breast bone, tender flesh, leg-joints which will break by the
weight of the bird, fresh-colored and brittle beaks, and windpipes
that break when pressed between the thumb and forefinger. They are
best in fall and winter.
Young pigeons have light red flesh upon the breast, and full,
fresh-colored legs; when the legs are thin and the breast very dark
the birds are old.
Fine game birds are always heavy for their size; the flesh of the
breast is firm and plump and the skin clear; and if a few feathers be
plucked from the inside of the leg and around the vent, the flesh of
freshly-killed birds will be fat and fresh-colored; if it is dark and
discolored, the game has been hung a long time. The wings of good
ducks, geese, pheasants and woodcock are tender to the touch; the tips
of the long wing feathers of partridges are pointed in young birds and
round in old ones. Quail, snipe and small birds should have full,
tender breasts. Poultry should never be cooked until six or eight
hours after it has been killed, but it should be picked and drawn as
soon as possible. Plunge it in a pot of scalding hot water; then pluck
off the feathers, taking care not to tear the skin; when it is picked
clean, roll up a piece of white paper, set fire to it and singe off
all the hairs. The head, neck and feet should be cut off, and the
ends of the legs skewered to the body, and a string tied tightly
around the body. When roasting a chicken or small fowl there is danger
of the legs browning or becoming too hard to be eaten. To avoid this,
take strips of cloth, dip them into a little melted lard, or even just
rub them over with lard, and wind them around the legs. Remove them in
time to allow the legs to brown delicately.
Fowls, and also various kinds of game, when bought at our city
markets, require a more thorough cleansing than those sold in country
places, where as a general thing the meat is wholly dressed. In large
cities they lay for some length of time with the intestines undrawn,
until the flavor of them diffuses itself all through the meat,
rendering it distasteful. In this case, it is safe, after taking out
the intestines, to rinse out in several waters, and in next to the
last water, add a teaspoonful of baking soda, say to a quart of water.
This process neutralizes all sourness, and helps to destroy all
unpleasant taste in the meat.
Poultry may be baked so that its wings and legs are soft and tender,
by being placed in a deep roasting pan with close cover, thereby
retaining the aroma and essences by absorption while confined. These
pans are a recent innovation, and are made double with a small opening
in the top for giving vent to the accumulation of steam and gases when
required. Roast meats of any kind can also be cooked in the same
manner, and it is a great improvement on the old plan.
ROAST TURKEY.
Select a young turkey; remove all the feathers carefully, singe it
over a burning newspaper on the top of the stove; then "draw" it
nicely, being very careful not to break any of the internal organs;
remove the crop carefully; cut off the head, and tie the neck close to
the body by drawing the skin over it. Now rinse the inside of the
turkey out with several waters, and in the next to the last, mix a
teaspoonful of baking soda; oftentimes the inside of a fowl is very
sour, especially if it is not freshly killed. Soda, being cleansing,
acts as a corrective, and destroys that unpleasant taste which we
frequently experience in the dressing when fowls have been killed for
some time. Now, after washing, wipe the turkey dry, inside and out,
with a clean cloth, rub the inside with some salt, then stuff the
breast and body with "Dressing for Fowls." Then sew up the turkey
with a strong thread, tie the legs and wings to the body, rub it over
with a little soft butter, sprinkle over some salt and pepper, dredge
with a little flour; place it in a dripping-pan, pour in a cup of
boiling water, and set in the oven. Baste the turkey often, turning it
around occasionally so that every part will be uniformly baked. When
pierced with a fork and the liquid runs out perfectly clear, the bird
is done. If any part is likely to scorch, pin over it a piece of
buttered white paper. A fifteen pound turkey requires between three
and four hours to bake. Serve with cranberry sauce.
_Gravy for Turkey._--When you put the turkey in to roast, put the
neck, heart, liver and gizzard into a stewpan with a pint of water;
boil until they become quite tender; take them out of the water, chop
the heart and gizzard, mash the liver and throw away the neck; return
the chopped heart, gizzard and liver to the liquor in which they were
stewed; set it to one side, and when the turkey is done it should be
added to the gravy that dripped from the turkey, having first skimmed
off the fat from the surface of the dripping-pan; set it all over the
fire, boil three minutes and thicken with flour. It will not need
brown flour to color the gravy. The garnishes for turkey or chicken
are fried oysters, thin slices of ham, slices of lemon, fried
sausages, or force meat balls, also parsley.
DRESSING OR STUFFING FOR FOWLS.
For an eight or ten pound turkey, cut the brown crust from slices or
pieces of stale bread until you have as much as the inside of a pound
loaf; put it into a suitable dish and pour tepid water (not warm, for
that makes it heavy) over it; let it stand one minute, as it soaks
very quickly. Now take up a handful at a time and squeeze it hard and
dry with both hands, placing it, as you go along, in another dish;
this process makes it very light. When all is pressed dry, toss it all
up lightly through your fingers; now add pepper, salt--about a
teaspoonful--also a teaspoonful of powdered summer savory, the same
amount of sage, or the green herb minced fine; add half a cup of
melted butter, and a beaten egg, or not. Work thoroughly all together,
and it is ready for dressing either fowls, fish or meats. A little
chopped sausage in turkey dressing is considered by some an
improvement, when well incorporated with the other ingredients. For
geese and ducks the stuffing may be made the same as for turkey, with
the addition of a few slices of onion chopped fine.
OYSTER DRESSING OR STUFFING.
This is made with the same ingredients as the above, with the
exception of half a can of oysters drained and slightly chopped and
added to the rest. This is used mostly with boiled turkey and chicken,
and the remainder of the can of oysters used to make an oyster sauce
to be poured over the turkey when served; served generally in a
separate dish, to be dipped out as a person desires.
These recipes were obtained from an old colored cook, who was famous
for his fine dressing for fowls, fish and meats, and his advice was,
_always_ soak stale bread in _cold_ liquid, either milk or water, when
_used_ for stuffings or for puddings, as they were much lighter. Hot
liquid makes them heavy.
BOILED TURKEY.
Prepare as you would for baking or roasting; fill with an oyster
stuffing, made as the above. Tie the legs and wings close to the body,
place in salted boiling water with the breast downward; skim it often
and boil about two hours, but not till the skin breaks. Serve with
oyster or celery sauce. Boil a nicely pickled piece of salt pork, and
serve at table a thin slice to each plate. Some prefer bacon or ham
instead of pork.
Some roll the turkey in a cloth dipped in flour. If the liquor is to
be used afterwards for soup, the cloth imparts an unpleasant flavor.
The liquor can be saved and made into a nice soup for the next day's
dinner, by adding the same seasoning as for chicken soup.
TURKEY SCALLOP.
Pick the meat from the bones of cold turkey and chop it fine. Put a
layer of bread crumbs on the bottom of a buttered dish, moisten them
with a little milk, then put in a layer of turkey with some of the
filling, and cut small pieces of butter over the top; sprinkle with
pepper and salt; then another layer of bread crumbs, and so on until
the dish is nearly full; add a little hot water to the gravy left from
the turkey and pour over it; then take two eggs, two tablespoonfuls of
milk, one of melted butter, a little salt and cracker crumbs as much
as will make it thick enough to spread on with a knife; put bits of
butter over it, and cover with a plate. Bake three-quarters of an
hour. Ten minutes before serving, remove the plate and let it brown.
TURKEY HASHED.
Cut the remnants of turkey from a previous dinner into pieces of equal
size. Boil the bones in a quart of water, until the quart is reduced
to a pint; then take out the bones, and to the liquor in which they
were boiled add turkey gravy, if you have any, or white stock, or a
small piece of butter with salt and pepper; let the liquor thus
prepared boil up once; then put in the pieces of turkey, dredge in a
little flour, give it one boil-up, and serve in a hot dish.
TURKEY WARMED OVER.
Pieces of cold turkey or chicken may be warmed up with a little butter
in a frying pan; place it on a warm platter, surround it with pieces
of small thick slices of bread or biscuit halved, first dipping them
in hot salted water; then place the platter in a warm oven with the
door open. Have already made the following gravy to pour over all:--
Into the frying pan put a large spoonful of butter, one or two cupfuls
of milk, and any gravy that may be left over. Bring it to a boil; then
add sufficient flour, wet in a little cold milk or water, to make it
the consistency of cream. Season with salt, pepper and add a little of
the dark meat chopped _very_ fine. Let the sauce cook a few moments,
then pour over the biscuit and fowl. This will be found a really nice
dish.
BONED TURKEY.
Clean the fowl as usual. With a sharp and pointed knife, begin at the
extremity of the wing, and pass the knife down close to the bone,
cutting all the flesh from the bone, and preserving the skin whole;
run the knife down each side of the breast bone and up the legs,
keeping close to the bone; then split the back half way up, and draw
out the bones; fill the places whence the bones were taken with a
stuffing, restoring the fowl to its natural form, and sew up all the
incisions made in the skin. Lard with two or three rows of slips of
fat bacon on the top, basting often with salt and water, and a little
butter. Some like a glass of port wine in the gravy.
This is a difficult dish to attempt by any but skillful hands. Carve
across in slices, and serve with tomato sauce.
ROAST GOOSE.
The goose should not be more than eight months old, and the fatter the
more tender and juicy the meat. Stuff with the following mixture:
Three pints of bread crumbs, six ounces of butter, or part butter and
part salt pork, one teaspoonful each of sage, black pepper and salt,
one chopped onion. Do not stuff very full, and stitch openings firmly
together to keep flavor in and fat out. Place in a baking pan with a
little water, and baste frequently with salt and water (some add
vinegar); turn often so that the sides and back may be nicely browned.
Bake two hours or more; when done take from the pan, pour off the fat,
and to the brown gravy left add the chopped giblets which have
previously been stewed until tender, together with the water they were
boiled in; thicken with a little flour and butter rubbed together,
bring to a boil and serve, English style.
ROAST CHICKEN.
Pick and draw them, wash out well in two or three waters, adding a
little soda to the last but one to sweeten it, if there is doubt as to
its being fresh. Dry it well with a clean cloth, and fill the crop and
body with a stuffing the same as "Dressing for Fowls." Lay it in a
dripping-pan; put a pint of hot water and a piece of butter in the
dripping-pan, add to it a small tablespoonful of salt, and a small
teaspoonful of pepper; baste frequently, and let it roast quickly,
without scorching; when nearly done, put a piece of butter the size of
a large egg to the water in the pan; when it melts, baste with it,
dredge a little flour over, baste again, and let it finish; half an
hour will roast a full grown chicken, if the fire is right. When done,
take it up.
Having stewed the necks, gizzards, livers and hearts in a very little
water, strain it and mix it hot with the gravy that has dripped from
the fowls, and which must be first skimmed. Thicken it with a little
browned flour, add to it the livers, hearts and gizzards chopped
small. Or, put the giblets in the pan with the chicken and let them
roast. Send the fowls to the table with the gravy in a boat. Cranberry
sauce should accompany them, or any tart sauce.
BOILED CHICKEN.
Clean, wash and stuff, as for roasting. Baste a floured cloth around
each and put into a pot with enough boiling water to cover them well.
The hot water cooks the skin at once and prevents the escape of the
juice. The broth will not be so rich as if the fowls are put on in
cold water, but this is a proof that the meat will be more nutritious
and better flavored. Stew very slowly, for the first half hour
especially. Boil an hour or more, guiding yourself by size and
toughness. Serve with egg, bread or oyster sauce. (See SAUCES.)
STEAMED CHICKEN.
Rub the chicken on the inside with pepper and half a teaspoonful of
salt; place in a steamer in a kettle that will keep it as near the
water as possible, cover and steam an hour and a half; when done, keep
hot while dressing is prepared, then cut up, arrange on the platter,
and serve with the dressing over it.
The dressing is made as follows: Boil one pint of gravy from the
kettle without the fat, add cayenne pepper and half a teaspoonful of
salt; stir a tablespoonful of flour into a quarter of a pint of cream
until smooth and add to the gravy. Cornstarch may be used instead of
the flour, and some cooks add nutmeg or celery salt.
FRICASSEE CHICKEN.
Cut up two young chickens, put them in a stewpan with just enough cold
water to cover them. Cover closely and let them heat very slowly; then
stew them over an hour, or until tender. If they are old chickens they
will require long, slow boiling, often from three to four hours. When
tender, season with salt and pepper, a piece of butter as large as an
egg, and a little celery, if liked. Stir up two tablespoonfuls of
flour in a little water or milk and add to the stew, also two
well-beaten yolks of eggs; let all boil up one minute; arrange the
chicken on a warm platter, pour some of the gravy over it and send the
rest to the table in a boat. The egg should be added to a little of
the cooled gravy before putting with the hot gravy.
STEWED WHOLE SPRING CHICKEN.
Dress a full-grown spring chicken the same as for roasting, seasoning
it with salt and pepper inside and out; then fill the body with
oysters; place it in a tin pail with a close-fitting cover. Set the
pail in a pot of fast-boiling water and cook until the chicken is
tender. Dish up the chicken on a warm dish, then pour the gravy into a
saucepan, put into it a tablespoonful of butter, half a cupful of
cream or rich milk, three hard-boiled eggs chopped fine, some minced
herbs and a tablespoonful of flour. Let all boil up and then pour it
over the chicken. Serve hot.
PICKLED CHICKEN.
Boil four chickens till tender enough for meat to fall from bones; put
meat in a stone jar and pour over it three pints of cold, good cider
vinegar and a pint and a half of the water in which the chickens were
boiled; add spices if preferred, and it will be ready for use in two
days. This is a popular Sunday evening dish; it is good for luncheon
at any time.
RISSOLES OF CHICKEN.
Mince up finely the remains of a cold chicken together with half the
quantity of lean, cold ham. Mix them well, adding enough white sauce
to moisten them. Now have light paste rolled out until about a quarter
of an inch or a little more in thickness. Cut the paste into pieces,
one inch by two in size, and lay a little of the mixture upon the
centres of half of the pieces and cover them with the other halves,
pressing the edges neatly together and forming them into little rolls.
Have your frying pan ready with plenty of boiling hot lard, or other
frying medium, and fry until they become a golden-brown color. A
minute or two will be sufficient for this. Then drain them well and
serve immediately on a napkin.
CHICKEN PATTIES.
Mince up fine cold chicken, either roasted or boiled. Season it with
pepper and salt, and a little minced parsley and onion. Moisten it
with chicken gravy or cream sauce, fill scalloped shells that are
lined with pastry with the mixture, and sprinkle bread crumbs over the
tops. Put two or three tiny pieces of butter over each, and bake brown
in a hot oven.
TO BROIL CHICKEN.
After dressing and washing the chickens as previously directed, split
them open through the backbone; frog them by cutting the cords under
the wings and laying the wings out flat; cut the sinews under the
second joint of the leg and turn the leg down; press down the
breast-bone without breaking it.
Season the chicken with salt and pepper, lay it upon the gridiron with
the inside first to the fire; put the gridiron over a slow fire, and
place a tin sheet and weight upon the chicken, to keep it flat; let it
broil ten minutes, then turn and proceed in the same manner with the
other side.
The chicken should be perfectly cooked, but not scorched. A broiled
chicken brought to the table with its wings and legs burnt, and its
breast half cooked, is very disagreeable. To avoid this, the chicken
must be closely watched while broiling, and the fire must be arranged
so that the heat shall be equally dispensed. When the fire is too hot
under any one part of the chicken, put a little ashes on the fire
under that part, that the heat may be reduced.
Dish a broiled chicken on a hot plate, putting a large lump of butter
and a tablespoonful of hot water upon the plate, and turning the
chicken two or three times that it may absorb as much of the butter as
possible. Garnish with parsley. Serve with poached eggs on a separate
dish. It takes from thirty to forty minutes to broil a chicken well.
CHICKEN PIE.
Prepare the chicken as for fricassee. When the chicken is stewed
tender, seasoned, and the gravy thickened, take it from the fire; take
out the largest bones, scrape the meat from the neck and backbone,
throw the bones away; line the sides of a four or six quart
pudding-dish with a rich baking powder or soda biscuit dough, a
quarter of an inch thick; put in part of the chicken, a few lumps of
butter, pepper and salt, if needed, some cold boiled eggs cut in
slices. Add the rest of the chicken and season as before; a few new
potatoes in their season might be added. Pour over the gravy, being
sure to have enough to fill the dish, and cover with a crust a quarter
of an inch thick, made with a hole in the centre the size of a teacup.
Brush over the top with beaten white of egg and bake for half to
three-quarters of an hour. Garnish the top with small bright celery
leaves, neatly arranged in a circle.
FRIED CHICKEN.
Wash and cut up a young chicken, wipe it dry, season with salt and
pepper, dredge it with flour, or dip each piece in beaten egg and then
in cracker crumbs. Have in a frying pan one ounce each of butter and
sweet lard made boiling hot. Lay in the chicken and fry brown on both
sides. Take up, drain it and set aside in a covered dish. Stir into
the gravy left, if not too much, a large tablespoonful of flour, make
it smooth, add a cup of cream or milk, season with salt and pepper,
boil up and pour over the chicken. Some like chopped parsley added to
the gravy. Serve hot.
If the chicken is old, put into a stewpan with a little water and
simmer gently till tender; season with salt and pepper, dip in flour
or cracker crumb and egg, and fry as above. Use the broth the chicken
was cooked in to make the gravy, instead of the cream or milk, or use
an equal quantity of both.
FRIED CHICKEN Á LA ITALIENNE.
Make common batter; mix into it a cupful of chopped tomatoes, one
onion chopped, some minced parsley, salt and pepper. Cut up young,
tender chickens, dry them well and dip each piece in the batter; then
fry brown in plenty of butter in a thick-bottomed frying pan. Serve
with tomato sauce.
CHICKEN CROQUETTES. No. 1.
Put a cup of cream or milk in a saucepan, set it over the fire, and
when it boils add a lump of butter as large as an egg, in which has
been mixed a tablespoonful of flour. Let it boil up thick; remove from
the fire, and when cool mix into it a teaspoonful of salt, half a
teaspoonful of pepper, a bit of minced onion or parsley, one cup of
fine bread crumbs, and a pint of finely-chopped cooked chicken, either
roasted or boiled. Lastly, beat up two eggs and work in with the
whole. Flour your hands and make into small, round, flat cakes; dip in
egg and bread crumbs and fry like fish cakes in butter and good sweet
lard mixed, or like fried cakes in plenty of hot lard. Take them up
with a skimmer and lay them on brown paper to free them from the
grease. Serve hot.
CHICKEN CROQUETTES. No. 2.
Take any kind of fresh meat or fowl, chop very fine, add an equal
quantity of smoothly mashed potatoes, mix, and season with butter,
salt, black pepper, a little prepared mustard, and a little cayenne
pepper; make into cakes, dip in egg and bread crumbs and fry a light
brown. A nice relish for tea.
TO FRY CROQUETTES.
Beat up two eggs in a deep bowl; roll enough crackers until you have a
cupful of crumbs, or the same of fine stale bread crumbs; spread the
crumbs on a large plate or pie-tin. Have over the fire a kettle
containing two or three inches of boiling lard. As fast as the
croquettes are formed, roll them in the crumbs, then dip them in the
beaten egg, then again roll them in crumbs; drop them in the smoking
hot fat and fry them a light golden brown.
PRESSED CHICKEN.
Clean and cut up your chickens. Stew in just enough water to cover
them. When nearly cooked, season them well with salt and pepper. Let
them stew down until the water is nearly all boiled out, and the meat
drops easily from the bones. Remove the bones and gristle; chop the
meat rather coarsely, then turn it back into the stew-kettle, where
the broth was left (after skimming off all fat), and let it heat
through again. Turn it into a square bread pan, placing a platter on
the top, and a heavy weight on the platter. This, if properly
prepared, will turn out like a mold of jelly and may be sliced in
smooth, even slices. The success of this depends upon not having too
much water; it will not jelly if too weak, or if the water is allowed
to boil away entirely while cooking. A good way to cook old fowls.
CHICKEN LUNCH FOR TRAVELING.
Cut a young chicken down the back; wash and wipe dry; season with salt
and pepper; put in a dripping-pan and bake in a moderate oven
three-quarters of an hour. This is much better for traveling lunch
than when seasoned with butter.
All kinds of poultry and meat can be cooked quicker by adding to the
water in which they are boiled a little vinegar or a piece of lemon.
By the use of a little acid there will be a considerable saving of
fuel, as well as shortening of time. Its action is beneficial on old
tough meats, rendering them quite tender and easy of digestion.
Tainted meats and fowls will lose their bad taste and odor if cooked
in this way, and if not used too freely no taste of it will be
acquired.
POTTED CHICKEN.
Strip the meat from the bones of a cold roast fowl; to every pound of
meat allow a quarter of a pound of butter, salt and cayenne pepper to
taste; one teaspoonful of pounded mace, half a small nutmeg. Cut the
meat into small pieces, pound it well with the butter, sprinkle in the
spices gradually and keep pounding until reduced to a perfectly smooth
paste. Pack it into small jars and cover with clarified butter, about
a quarter of an inch in thickness. Two or three slices of ham minced
and pounded with the above will be an improvement. Keep in a dry
place. A luncheon or breakfast dish.
Old fowls can be made very tender by putting into them, while boiling,
a piece of soda as large as a bean.
SCALLOPED CHICKEN.
Divide a fowl into joints and boil till the meat leaves the bone
readily. Take out the bones and chop the meat as small as dice.
Thicken the water in which the fowl was boiled with flour and season
to taste with butter and salt. Fill a deep dish with alternate layers
of bread crumbs and chicken and slices of cooked potatoes, having
crumbs on top. Pour the gravy over the top and add a few bits of
butter and bake till nicely browned. There should be gravy enough to
moisten the dish. Serve with a garnish of parsley. Tiny new potatoes
are nice in place of sliced ones when in season.
BREADED CHICKEN.
Prepare young chickens as for fricassee by cutting them into pieces.
Dip each piece in beaten egg, then in grated bread crumbs or rolled
cracker; season them with pepper and salt and a little minced parsley.
Place them in a baking pan and put on the top of each piece a lump of
butter, add half of a cupful of hot water; bake slowly, basting often.
When sufficiently cooked take up on a warm platter. Into the pan pour
a cup of cream or rich milk, a cupful of bread crumbs. Stir it well
until cooked, then pour it over the chicken. Serve while hot.
BROILED CHICKEN ON TOAST.
Broil the usual way and when thoroughly done take it up in a square
tin or dripping-pan, butter it well, season with pepper and salt and
set it in the oven for a few minutes. Lay slices of moistened buttered
toast on a platter; take the chicken up over it, add to the gravy in
the pan part of a cupful of cream, if you have it; if not, use milk.
Thicken with a little flour and pour over the chicken.
This is considered most excellent.
CURRY CHICKEN.
Cut up a chicken weighing from a pound and a half to two pounds, as
for fricassee, wash it well, and put it into a stewpan with sufficient
water to cover it; boil it, closely covered, until tender; add a large
teaspoonful of salt, and cook a few minutes longer; then remove from
the fire, take out the chicken, pour the liquor into a bowl, and set
it one side. Now cut up into the stewpan two small onions, and fry
them with a piece of butter as large as an egg; as soon as the onions
are brown, skim them out and put in the chicken; fry for three or four
minutes; next sprinkle over two teaspoonfuls of Curry Powder. Now pour
over the liquor in which the chicken was stewed, stir all well
together, and stew for five minutes longer, then stir into this a
tablespoonful of sifted flour made thin with a little water; lastly,
stir in a beaten yolk of egg, and it is done.
Serve with hot boiled rice laid around on the edge of a platter, and
the chicken curry in the centre.
This makes a handsome side dish, and a fine relish accompanying a full
dinner of roast beef or any roast.
All first-class grocers and druggists keep this "India Curry Powder,"
put up in bottles. Beef, veal, mutton, duck, pigeons, partridges,
rabbits or fresh fish may be substituted for the chicken, if
preferred, and sent to the table with or without a dish of rice.
_To Boil Rice or Curry._--Pick over the rice, a cupful. Wash it
thoroughly in two or three cold waters; then leave it about twenty
minutes in cold water. Put into a stewpan two quarts of water with a
teaspoonful of salt in it; and when it boils, sprinkle in the rice.
Boil it briskly for twenty minutes, keeping the pan covered. Take it
from the fire, and drain off the water. Afterwards set the saucepan
on the back of the stove, with the lid off, to allow the rice to dry
and the grains to separate.
Rice, if properly boiled, should be soft and white, and every grain
stand alone. Serve it hot in a separate dish or served as above, laid
around the chicken curry.
CHICKEN POT-PIE. No. 1.
Cut and joint a large chicken, cover with cold water, and let it boil
gently until tender. Season with salt and pepper, and thicken the
gravy with two tablespoonfuls of flour, mixed smooth with a piece of
butter the size of an egg. Have ready nice light bread-dough, cut with
the top of a wine-glass about a half an inch thick; let them stand
half an hour and rise, then drop these into the boiling gravy. Put the
cover on the pot closely, wrap a cloth around it, in order that no
steam shall escape; and by no means allow the pot to cease boiling.
Boil three-quarters of an hour.
CHICKEN POT-PIE. No. 2.
This style of pot-pie was made more in our grandmother's day than now,
as most cooks consider that cooking crust so long destroys its spongy
lightness, and renders it too hard and dry.
Take a pair of fine fowls, cut them up, wash the pieces, and season
with pepper only. Make a light biscuit dough, and plenty of it, as it
is always much liked by the eaters of pot-pie. Roll out the dough not
very thin, and cut most of it into long squares. Butter the sides of a
pot, and line them with dough nearly to the top. Lay slices of cold
ham at the bottom of the pot, and then the pieces of fowl,
interspersed all through with squares of dough and potatoes, pared and
quartered. Pour in a quart of water. Cover the whole with a lid of
dough, having a slit in the centre, through which the gravy will
bubble up. Boil it steadily for two hours. Half an hour before you
take it up, put in through the hole in the centre of the crust some
bits of butter rolled in flour, to thicken the gravy. When done, put
the pie on a large dish, and pour the gravy over it.
You may intersperse it all through with cold ham.
A pot-pie may be made of ducks, rabbits, squirrels or venison. Also of
beefsteak. A beefsteak, or some porksteaks (the lean only), greatly
improve a chicken pot-pie. If you use no ham, season with salt.
[Illustration: Top left ABIGAIL ADAMS; Top right MARTHA JEFFERSON;
Middle MARTHA WASHINGTON; Bottom left MRS JAMES MONROE; Bottom right
D. P. MADDISON]
CHICKEN STEWED WITH BISCUIT.
Take chickens, and make a fricassee; just before you are ready to dish
it up, have ready two baking-tins of rich soda or baking-powder
biscuits; take them from the oven hot, split them apart by breaking
them with your hands, lay them on a large meat platter, covering it,
then pour the hot chicken stew over all. Send to the table hot. This
is a much better way than boiling this kind of biscuit in the stew, as
you are more sure of its being always light.
CHICKEN DRESSED AS TERRAPIN.
Select young chickens, clean and cut them into pieces; put them into a
stewpan with just _enough_ water to cook them. When tender stir into
it half of a cup of butter and one beaten egg. Season it with salt and
pepper, a teaspoonful of powdered thyme; add two hard-boiled eggs
coarsely minced and a small glass of wine. Boil up once and serve with
jelly.
CHICKEN ROLY-POLY.
One quart of flour, two teaspoonfuls of cream tartar mixed with the
flour, one teaspoonful of soda dissolved in a teacupful of milk; a
teaspoonful of salt; do not use shortening of any kind, but roll out
the mixture half an inch thick, and on it lay minced chicken, veal or
mutton. The meat must be seasoned with pepper and salt and be free
from gristle. Roll the crust over and over, and put it on a buttered
plate and place in a steamer for half an hour. Serve for breakfast or
lunch, giving a slice to each person with gravy served with it.
CHICKEN TURNOVERS.
Chop cold roast chicken very fine. Put it into a saucepan, place it
over the fire, moisten it with a little water and gravy, or a piece of
butter. Season with salt and pepper; add a small tablespoonful of
sifted flour dissolved in a little water; heat all through and remove
from the fire to become cool. When cooled roll out some plain
pie-crust quite thin, cut out in rounds as large as a saucer; wet the
edge with cold water and put a large spoonful of the minced meat on
one-half of the round; fold the other half over and pinch the edges
well together, then fry them in hot drippings or fat a nice brown.
They may also be cooked in a moderate oven.
CHICKEN PUDDING.
Cut up two young chickens into good-sized pieces; put them in a
saucepan with just enough water to cover them well. When boiled quite
tender, season with salt and pepper; let them simmer ten or fifteen
minutes longer; then take the chicken from the broth and remove all
the large bones. Place the meat in a well-buttered pudding dish,
season again, if necessary, adding a few bits of butter. Pour over
this the following batter:--
Eight eggs beaten light and mixed with one quart of milk, three
tablespoonfuls of melted butter, a teaspoonful of salt and two large
teaspoonfuls of baking powder, added to enough sifted flour to make a
batter like griddle-cakes.
Bake one hour in a _moderate_ oven.
Make a gravy of the broth that remained from the cooking of the
chicken, adding a tablespoonful of flour stirred into a third of a cup
of melted butter; let it boil up, putting in more water if necessary.
Serve hot in a gravy boat with the pudding.
CHICKEN AND MACARONI.
Boil a chicken until very tender, take out all the bones, and pick up
the meat quite fine. Boil half a pound of macaroni until tender, first
breaking it up to pieces an inch long. Butter a deep pudding dish, put
on the bottom a layer of the cooked macaroni, then a layer of the
minced chicken, bits of butter, pepper and salt, then some of the
chicken liquor, over this put another layer of macaroni, and so on,
until, the dish is filled. Pour a cup of cream over the whole, and
bake half an hour. Serve on a platter.
ROAST DUCK. (Tame.)
Pick, draw, clean thoroughly, and wipe dry. Cut the neck close to the
back, beat the breast-bone flat with a rolling pin, tie the wings and
legs securely, and stuff with the following:--
Three pints bread crumbs, six ounces butter, or part butter and salt
pork, two chopped onions and one teaspoonful each of sage, black
pepper and salt. Do not stuff very full, and sew up the openings
firmly to keep the flavor in and the fat out. If not fat enough, it
should be larded with salt pork, or tie a slice upon the breast. Place
in a baking pan, with a little water, and baste frequently with salt
and water--some add onion, and some vinegar; turn often, so that the
sides and back may all be nicely browned. When nearly done, baste with
butter and a little flour. These directions will apply to tame geese
as well as ducks. Young ducks should roast from twenty-five to thirty
minutes, and full-grown ones for an hour or more, with frequent
basting. Some prefer them underdone and served very hot; but, as a
rule, thorough cooking will prove more palatable. Make a gravy out of
the necks and gizzards by putting them in a quart of cold water, that
must be reduced to a pint by boiling. The giblets, when done, may be
chopped fine and added to the juice. The preferred seasonings are one
tablespoonful of Madeira or sherry, a blade of mace, one small onion,
and a little cayenne pepper; strain through a hair sieve; pour a
little over the ducks and serve the remainder in a boat. Served with
jellies or any tart sauce.
BRAISED DUCK.
Prepare a pair of fine young ducks, the same as for roasting, place
them in a stewpan together with two or three slices of bacon, a
carrot, an onion stuck with two cloves, and a little thyme and
parsley. Season with pepper, and cover the whole with a broth, adding
to the broth a gill of white wine. Place the pan over a gentle fire
and allow the ducks to simmer until done, basting them frequently.
When done remove them from the pan, and place them where they will
keep hot. A turnip should then be cut up and fried in some butter.
When nicely browned, drain the pieces and cook them until tender in
the liquor in which the ducks were braised. Now strain and thicken the
gravy, and after dishing up the ducks, pour it over them, garnishing
with the pieces of turnip.
_Palmer House, Chicago._
STEWED DUCK.
Prepare them by cutting them up the same as chicken for fricassee. Lay
two or three very thin slices of salt pork upon the bottom of a
stewpan; lay the pieces of duck upon the pork. Let them stew slowly
for an hour, closely covered. Then season with salt and pepper, half a
teaspoonful of powdered sage, or some green sage minced fine; one
chopped onion. Stew another half hour until the duck is tender. Stir
up a large tablespoonful of brown flour in a little water and add it
to the stew. Let it boil up, and serve all together in one dish,
accompanied with green peas.
_Palmer House, Chicago._
DUCK PIE.
Cut all the meat from cold roast ducks; put the bones and stuffing
into cold water; cover them and let boil; put the meat into a deep
dish; pour on enough of the stock made from the bones to moisten;
cover with pastry slit in the centre with a knife, and bake a light
brown.
WARMED UP DUCK.
A nice dish for breakfast, and very relishing, can be made from the
remains of a roast of duck. Cut the meat from the bones, pick out all
the little tidbits in the recesses, lay them in a frying pan, and
cover with water and the cold gravy left from the roast; add a piece
of butter; let all boil up once and if not quite thick enough, stir in
a little dissolved flour. Serve hot.
ROAST WILD DUCK.
Wild duck should not be dressed too soon after being killed. If the
weather is cold it will be better for being kept several days. Bake in
a hot oven, letting it remain for five or ten minutes without basting
to keep in the gravy, then baste frequently with butter and water. If
over-done it loses flavor, thirty to forty minutes in the right kind
of an oven being sufficient. Serve on a very hot dish, and send to
table as hot as possible with a cut lemon and the following sauce:--
Put in a tiny saucepan a tablespoonful each of Worcestershire sauce
and mushroom catsup, a little salt and cayenne pepper and the juice of
half a lemon. Mix well, make it hot, remove from the fire and stir in
a teaspoonful of made mustard. Pour into a hot gravy boat.
_California Style, Lick House._
WILD DUCKS.
Most wild ducks are apt to have the flavor of fish, and when in the
hands of inexperienced cooks are sometimes unpalatable on this
account. Before roasting them, parboil them with a small peeled carrot
put within each duck. This absorbs the unpleasant taste. An onion will
have the same effect, but unless you use onions in the stuffing the
carrot is preferable. Roast the same as tame duck. Or put into the
duck a whole onion peeled, plenty of salt and pepper and a glass of
claret, bake in a hot oven twenty minutes. Serve hot with the gravy it
yields in cooking and a dish of currant jelly.
CANVAS-BACK DUCK.
The epicurean taste declares that this special kind of bird requires
no spices or flavors to make it perfect, as the meat partakes of the
flavor of the food that the bird feeds upon, being mostly wild celery;
and the delicious flavor is best preserved when roasted quickly with a
hot fire. After dressing the duck in the usual way by plucking,
singeing, drawing, wipe it with a wet towel, truss the head under the
wing; place it in a dripping-pan, put it in the oven, basting often,
and roast it half an hour. It is generally preferred a little
underdone. Place it when done on a hot dish, season well with salt and
pepper, pour over it the gravy it has yielded in baking and serve it
immediately while hot.
_Delmonico._
ROAST PIGEONS.
Pigeons lose their flavor by being kept more than a day after they are
killed. They may be prepared and roasted or broiled the same as
chickens; they will require from twenty to thirty minutes' cooking.
Make a gravy of the giblets or not, season it with pepper and salt,
and add a little flour and butter.
STEWED PIGEONS.
Clean and stuff with onion dressing, thyme, etc.,--do not sew up; take
five or more slices of corned pork, let it fry a while in a pot so
that the fat comes out and it begins to brown a little; then lay the
pigeons all around in the fat, leaving the pork still in; add hot
water enough to partially cover them; cover tightly and boil an hour
or so until tender; then turn off some of the liquid, and keep turning
them so they will brown nicely; then heat and add the liquor poured
off; add extra thyme, pepper, and keep turning until the pigeons and
gravy are nicely browned. Thicken with a little flour, and serve with
the gravy poured over them; garnish with parsley.
PIGEON PIE.
Take half a dozen pigeons; stuff each one with a dressing the same as
for turkey; loosen the joints with a knife, but do not separate them.
Put them in a stewpan with water enough to cover them, let them cook
until nearly tender, then season them with salt and pepper and butter.
Thicken the gravy with flour, remove and cool. Butter a pudding dish,
line the sides with a rich crust. Have ready some hard-boiled eggs cut
in slices. Put in a layer of egg and birds and gravy until the dish is
full. Cover with a crust and bake.
BROILED PIGEONS OR SQUABS.
Split them down the back and broil the same as chicken; seasoning well
with salt, pepper and plenty of butter. Broil slices of salt pork,
very thin; place a slice over each bird and serve.
SQUAB POT-PIE.
Cut into dice three ounces of salt pork; divide six wild squabs into
pieces at the joints; remove the skin. Cut up four potatoes into small
squares, and prepare a dozen small dough balls.
Put into a yellow, deep baking dish the pork, potatoes and squabs, and
then the balls of dough, season with salt, white pepper, a dash of
mace or nutmeg; add hot water enough to cover the ingredients, cover
with a "short" pie-crust and bake in a moderate oven three-quarters of
an hour.
_Palmer House, Chicago._
WOODCOCK, ROASTED.
Skin the head and neck of the bird, pluck the feathers, and truss it
by bringing the beak of the bird under the wing, and fastening the
pinion to the thigh; twist the legs at the knuckles and press the feet
upon the thigh. Put a piece of bread under each bird to catch the
drippings, baste with butter, dredge with flour, and roast fifteen or
twenty minutes with a sharp fire. When done, cut the bread in diamond
shape, each piece large enough to stand one bird upon, place them
aslant on your dish, and serve with gravy enough to moisten the bread;
serve some in the dish and some in the tureen; garnish with slices of
lemon. Roast from twenty to twenty-five minutes.
SNIPE.
Snipe are similar to woodcock, and may be served in the same manner;
they will require less time to roast.
REED BIRDS.
Pick and draw them very carefully, salt and dredge with flour, and
roast with a quick fire ten or fifteen minutes. Serve on toast with
butter and pepper. You can put in each one an oyster dipped in butter
and then in bread crumbs before roasting. They are also very nice
broiled.
ROAST QUAIL.
Rinse well and steam over boiling water until tender, then dredge with
flour, and smother in butter; season with salt and pepper and roast
inside the stove; thicken the gravy; serve with green grape jelly, and
garnish with parsley.
TO ROAST PARTRIDGES, PHEASANTS, QUAIL OR GROUSE.
Carefully cut out all the shot, wash thoroughly but quickly, using
soda in the water; rinse again, and dry with a clean cloth. Stuff them
and sew them up. Skewer the legs and wings to the body, larder the
breast with very thin slices of fat salt pork, place them in the oven,
and baste with butter and water before taking up, having seasoned them
with salt and pepper; or you can leave out the pork and use only
butter, or cook them without stuffing. Make a gravy of the drippings
thickened with browned flour. Boil up and serve in a boat.
These are all very fine broiled, first splitting down the back,
placing on the gridiron the inside down, cover with a baking tin, and
broil slowly at first. Serve with cream gravy.
GAME PIE.
Clean well, inside and out, a dozen small birds, quail, snipe,
woodcock, etc., and split them in half; put them in a saucepan with
about two quarts of water; when it boils, skim off all scum that
rises; then add salt and pepper, a bunch of minced parsley, one onion
chopped fine, and three whole cloves. Cut up half a pound of salt pork
into dice, and let all boil until tender, using care that there be
enough water to cover the birds. Thicken this with two tablespoonfuls
of browned flour and let it boil up. Stir in a piece of butter as
large as an egg; remove from the fire and let it cool. Have ready a
pint of potatoes cut as small as dice, and a rich crust made. Line the
sides of a buttered pudding dish with the crust; lay in the birds,
then some of the potatoes, then birds and so on, until the dish is
full. Pour over the gravy, put on the top crust, with a slit cut in
the centre, and bake. The top can be ornamented with pastry leaves in
a wreath about the edge, with any fancy design placed in the centre
across the slit.
_Rockaway Beach._
SNOWBIRDS.
One dozen thoroughly cleaned birds; stuff each with an oyster, put
them into a yellow dish, and add two ounces of boiled salt pork and
three raw potatoes cut into slices; add a pint of oyster liquor, an
ounce of butter; salt and pepper; cover the dish with a crust and bake
in moderate oven.
SQUIRREL.
They are cooked similar to rabbits, are excellent when broiled or made
into a stew, and, in fact, are very good in all the different styles
of cooking similar to rabbit.
There are many species common to this country; among them the black,
red, gray and fox. Gophers and chipmunks may also be classed as
another but smaller variety.
ROAST HARE OR RABBIT.
A very close relationship exists between the hare and the rabbit, the
chief difference being in the smaller size and shorter legs and ears
of the latter. The manner of dressing and preparing each for the table
is, therefore, pretty nearly the same. To prepare them for roasting,
first skin, wash well in cold water and rinse thoroughly in lukewarm
water. If a little musty from being emptied before they were hung up,
and afterward neglected, rub the insides with vinegar and afterward
remove all taint of the acid by a thorough washing in lukewarm water.
After being well wiped with a soft cloth put in a dressing as usual,
sew the animal up, truss it, and roast for half or three-quarters of
an hour, until well browned, basting it constantly with butter and
dredging with flour, just before taking up.
To make a gravy, after the rabbits are roasted, pour nearly all the
fat out of the pan, but do not pour the bottom or brown part of the
drippings; put the pan over the fire, stir into it a heaping
tablespoonful of flour, and stir until the flour browns. Then stir in
a pint of boiling water. Season the gravy with salt and pepper; let it
boil for a moment. Send hot to the table in a tureen with the hot
rabbits. Serve with currant jelly.
FRICASSEE RABBIT.
Clean two young rabbits, cut into joints, and soak in salt and water
half an hour. Put into a saucepan with a pint of cold water, a bunch
of sweet herbs, an onion finely minced, a pinch of mace, half a
nutmeg, a pinch of pepper and half a pound of salt pork cut in small
thin slices. Cover and stew until tender. Take out the rabbits and set
in a dish where they will keep warm. Add to the gravy a cup of cream
(or milk), two well-beaten eggs, stirred in a little at a time, a
tablespoonful of butter, and a thickening made of a tablespoonful of
flour and a little milk. Boil up once; remove the saucepan from the
fire, squeeze in the juice of a lemon, stirring all the while, and
pour over the rabbits. Do not cook the head or neck.
FRIED RABBIT.
After the rabbit has been thoroughly cleaned and washed, put it into
boiling water, and let it boil ten minutes; drain it, and when cold,
cut it into joints, dip into beaten egg, and then in fine bread
crumbs; season with salt and pepper. When all are ready, fry them in
butter and sweet lard, mix over a moderate fire until brown on both
sides. Take them out, thicken the gravy with a spoonful of flour, turn
in a cup of milk or cream; let all boil up, and turn over the rabbits.
Serve hot with onion sauce. (See SAUCES.) Garnish with sliced lemon.
RABBIT PIE.
This pie can be made the same as "Game Pie" excepting you scatter
through it four hard-boiled eggs cut in slices. Cover with puff paste,
cut a slit in the middle, and bake one hour, laying paper over the top
should it brown too fast.
BROILED RABBITS.
After skinning and cleaning the rabbits, wipe them dry, split them
down the back lengthwise, pound them flat, then wrap them in letter
paper well buttered, place them on a buttered gridiron, and broil over
a clear, brisk fire, turning them often. When sufficiently cooked,
remove the papers, lay them on a very hot platter, season with salt,
pepper and plenty of butter, turning them over and over to soak up the
butter. Cover and keep hot in a warming oven until served.
SALMI OF GAME.
This is a nice mode of serving the remains of roasted game, but when a
superlative salmi is desired, the birds must be scarcely more than
half roasted for it. In either case, carve them very neatly, and
strip every particle of skin and fat from the legs, wings and
breasts; bruise the bodies well, and put them with the skin and other
trimmings into a very clean stewpan. If for a simple and inexpensive
dinner, merely add to them two sliced onions, a bay-leaf, a small
blade of mace and a few peppercorns; then pour in a pint or more of
good veal gravy, or strong broth, and boil it briskly until reduced
nearly half; strain the gravy, pressing the bones well to obtain all
the flavor; skim off the fat, add a little cayenne and lemon juice,
heat the game very gradually in it, but do not on any account allow it
to boil; place pieces of fried bread around a dish, arrange the birds
in good form in the centre, give the sauce a boil, and pour it on
them.
ROAST HAUNCH OF VENISON.
To prepare a haunch of venison for roasting, wash it slightly in tepid
water and dry it thoroughly by rubbing it with a clean, soft cloth.
Lay over the fat side a large sheet of thickly-buttered paper, and
next a paste of flour and water about three-quarters of an inch thick;
cover this again with two or three sheets of stout paper, secure the
whole well with twine, and put down to roast, with a little water, in
the dripping-pan. Let the fire be clear and strong; baste the paper
immediately with butter or clarified drippings, and roast the joint
from three to four hours, according to its weight and quality. Doe
venison will require half an hour less time than buck venison. About
twenty minutes before the joint is done remove the paste and paper,
baste the meat in every part with butter, and dredge it very lightly
with flour; let it take a pale brown color, and serve hot with
unflavored gravy made with a thickening in a tureen and good currant
jelly. Venison is much better when the deer has been killed in the
autumn, when wild berries are plentiful, and it has had abundant
opportunities to fatten upon this and other fresh food.
_Windsor Hotel, Montreal._
BROILED VENISON STEAK.
Venison steaks should be broiled over a clear fire, turning often. It
requires more cooking than beef. When sufficiently done, season with
salt and pepper, pour over two tablespoonfuls of currant jelly melted
with a piece of butter. Serve hot on hot plates.
Delicious steaks, corresponding to the shape of mutton chops, are cut
from the loin.
BAKED SADDLE OF VENISON.
Wash the saddle carefully; see that no hairs are left dried on to the
outside. Use a saddle of venison of about ten pounds. Cut some salt
pork in strips about two inches long and an eighth of an inch thick,
with which lard the saddle with two rows on each side. In a large
dripping-pan cut two carrots, one onion and some salt pork in thin
slices; add two bay-leaves, two cloves, four kernels of allspice, half
a lemon sliced, and season with salt and pepper; place the saddle of
venison in the pan, with a quart of good stock boiling hot and a small
piece of butter, and let it boil about fifteen minutes on top of the
stove; then put it in a hot oven and bake, basting well every five
minutes, until it is medium rare, so that the blood runs when cut;
serve with jelly or a wine sauce. If the venison is desired well done,
cook much longer, and use a cream sauce with it, or stir cream into
the venison gravy. (For cream sauce see SAUCES.)
Venison should never be roasted unless very fat. The shoulder is a
roasting piece and may be done without the paper or paste.
In ordering the saddle request the butcher to cut the ribs off pretty
close, as the only part that is of much account is the tenderloin and
thick meat that lies along the backbone up to the neck. The ribs which
extend from this have very little meat on them, but are always sold
with the saddle. When neatly cut off they leave the saddle in a better
shape, and the ribs can be put into your stock-pot to boil for soup.
_Windsor Hotel, Montreal._
VENISON PIE OR PASTRY.
The neck, breast and shoulder are the parts used for a venison pie or
pastry. Cut the meat into pieces (fat and lean together) and put the
bones and trimmings into the stewpan with pepper and salt, and water
or veal broth enough to cover it. Simmer it till you have drawn out a
good gravy. Then strain it.
In the meantime make a good rich paste, and roll it rather thick.
Cover the bottom and sides of a deep dish with one sheet of it, and
put in your meat, having seasoned it with pepper, salt, nutmeg and
mace. Pour in the gravy which you have prepared from the trimmings,
and a glass of port wine. Lay on the top some bits of butter rolled in
flour. Cover the pie with a thick lid of paste and ornament it
handsomely with leaves and flowers formed with a tin cutter. Bake two
or more hours according to the size. Just before it is done, pull it
forward in the oven, and brush it over with beaten egg; push it back
and let it slightly brown.
_Windsor Hotel, Montreal._
VENISON HASHED.
Cut the meat in nice small slices, and put the trimmings and bones
into a saucepan with barely water enough to cover them. Let them stew
for an hour. Then strain the liquid into a stewpan; add to it some
bits of butter, rolled in flour, and whatever gravy was left of the
venison the day before. Stir in some currant jelly, and give it a boil
up. Then put in the meat, and keep it over the fire just long enough
to warm it through; but do not allow it to boil, as it has been once
cooked already.
FRIED VENISON STEAK.
Cut a breast of venison into steaks; make a quarter of a pound of
butter hot in a pan; rub the steaks over with a mixture of a little
salt and pepper; dip them in wheat flour, or rolled crackers, and fry
a rich brown; when both sides are done, take them up on a dish, and
put a tin cover over; dredge a heaping teaspoonful of flour into the
butter in the pan, stir it with a spoon until it is brown, without
burning; put to it a small teacupful of boiling water, with a
tablespoonful of currant jelly dissolved into it; stir it for a few
minutes, then strain it over the meat and serve. A glass of wine, with
a tablespoonful of white sugar dissolved in it, may be used for the
gravy, instead of the jelly and water. Venison may be boiled, and
served with boiled vegetables, pickled beets, etc., and sauce.
[Illustration]
MEATS.
In the selection of meat it is most essential that we understand how
to choose it; in beef it should be a smooth, fine grain, of a clear
bright red color, the fat white, and will feel tender when pinched
with the fingers. Will also have abundant kidney fat or suet. The most
choice pieces for roast are the sirloin, fore and middle ribs.
Veal, to be good, should have the flesh firm and dry, fine grained and
of a delicate pinkish color, and plenty of kidney fat; the joints
stiff.
Mutton is good when the flesh is a bright red, firm and juicy and a
close grain, the fat firm and white.
Pork, if young, the lean will break on being pinched smooth when
nipped with the fingers, also the skin will break and dent; if the
rind is rough and hard it is old.
In roasting meat, allow from fifteen to twenty minutes to the pound,
which will vary according to the thickness of the roast. A great deal
of the success in roasting depends on the heat and goodness of the
fire; if put into a cool oven it loses its juices, and the result is a
tough, tasteless roast; whereas, if the oven is of the proper heat, it
immediately sears up the pores of the meat and the juices are
retained.
The oven should be the hottest when the meat is put into it, in order
to quickly crisp the surface and close the pores of the meat, thereby
confining its natural juices. If the oven is too hot to hold the hand
in for only a moment, then it is right to receive the meat. The roast
should first be washed in pure water, then wiped dry with a clean dry
cloth, placed in a baking pan without any seasoning; some pieces of
suet or cold drippings laid under it, but _no water_ should be put
into the pan, for this would have a tendency to soften the outside of
the meat. The water can never get so hot as the hot fat upon the
surface of the meat, and the generating of the steam prevents its
crispness, so desirable in a roast.
It should be frequently basted with its own drippings, which flow from
the meat when partly cooked, and well seasoned. Lamb, veal and pork
should be cooked rather slower than beef, with a more _moderate_ fire,
covering the fat with a piece of paper, and _thoroughly_ cooked till
the flesh parts from the bone, and nicely browned, without being
burned. An onion sliced and put on top of a roast while cooking,
especially roast of pork, gives a nice flavor. Remove the onion before
serving.
Larding meats is drawing ribbons of fat pork through the upper surface
of the meat, leaving both ends protruding. This is accomplished by the
use of a larding needle, which may be procured at house-furnishing
stores.
Boiling or stewing meat, if fresh, should be put into _boiling_ water,
closely covered and boiled _slowly_, allowing twenty minutes to each
pound, and, when partly cooked, or when it begins to get tender,
salted, adding spices and vegetables.
Salt meats should be covered with _cold_ water, and require thirty
minutes _very slow_ boiling, from the time the water boils, for each
pound; if it is very salt, pour off the first water and put it in
another of boiling water, or it may be soaked one night in cold water.
After meat commences to boil the pot should _never stop_ simmering and
always be replenished from the _boiling_ tea-kettle.
Frying may be done in two ways. One method, which is most generally
used, is by putting one ounce or more (as the case requires) of beef
drippings, lard or butter into a frying pan, and when at the _boiling
point_ lay in the meat, cooking both sides a nice brown. The other
method is to _completely immerse_ the article to be cooked in
sufficient _hot_ lard to cover it, similar to frying doughnuts.
Broiled meats should be placed over clear, red coals free from smoke,
giving out a good heat, but not too brisk, or the meat will be
hardened and scorched; but if the fire is dead the gravy will escape
and drop upon the coals, creating a blaze, which will blacken and
smoke the meat. Steaks and chops should be turned often, in order that
every part should be evenly done--never sticking a fork into the lean
part, as that lets the juices escape; it should be put into the outer
skin or fat. When the meat is sufficiently broiled it should be laid
on a _hot_ dish and seasoned. The best pieces for steak are the
porterhouse, sirloin and rump.
THAWING FROZEN MEAT, ETC.
If meat, poultry, fish, vegetables, or any other article of food, when
found frozen, is thawed by putting it into _warm water_ or placing it
before the fire, it will most certainly spoil by that process, and be
rendered unfit to eat. The only way to thaw these things is by
immersing them in _cold_ water. This should be done as soon as they
are brought in from market, that they may have time to be well thawed
before they are cooked. If meat that has been frozen is to be boiled,
put it on in cold water. If to be roasted, begin by setting it at a
distance from the fire, for if it should not chance to be thoroughly
thawed all through to the centre, placing it at first too near the
fire will cause it to spoil. If it is expedient to thaw the meat or
poultry the night before cooking, lay it in cold water early in the
evening, and change the water at bed-time. If found crusted with ice
in the morning, remove the ice, and put the meat in fresh cold water,
letting it lie in it till wanted for cooking.
Potatoes are injured by being frozen. Other vegetables are not the
worse for it, provided they are always thawed in cold water.
TO KEEP MEAT FROM FLIES.
Put in sacks, with enough straw around it so the flies cannot reach
through. Three-fourths of a yard of yard-wide muslin is the right size
for the sack. Put a little straw in the bottom, then put in the ham
and lay straw in all around it; tie it tightly and hang it in a cool,
dry place. Be sure the straw is all around the meat, so the flies
cannot reach through to deposit the eggs. (The sacking must be done
early in the season before the fly appears.) Muslin lets the air in
and is much better than paper. Thin muslin is as good as thick, and
will last for years if washed when laid away when emptied.
_National Stockman._
ROAST BEEF.
One very essential point in roasting beef is to have the oven well
heated when the beef is first put in; this causes the pores to close
up quickly, and prevents the escape of the juices.
Take a rib piece or loin roast of seven or eight pounds. Wipe it
thoroughly all over with a clean wet towel. Lay it in a dripping-pan,
and baste it well with butter or suet fat. Set it in the oven. Baste
it frequently with its own drippings, which will make it brown and
tender. When partly done season with salt and pepper, as it hardens
any meat to salt it when raw, and draws out its juices, then dredge
with sifted flour to give it a frothy appearance. It will take a roast
of this size about two hours' time to be properly done, leaving the
inside a little rare or red--half an hour less would make the inside
quite rare. Remove the beef to a heated dish, set where it will keep
hot; then skim the drippings from all fat, add a tablespoonful of
sifted flour, a little pepper and a teacupful of boiling water. Boil
up once and serve hot in a gravy boat.
Some prefer the clear gravy without the thickening. Serve with mustard
or grated horse-radish and vinegar.
YORKSHIRE PUDDING.
This is a very nice accompaniment to a roast of beef; the ingredients
are, one pint of milk, four eggs, whites and yolks beaten separately,
one teaspoonful of salt, and two teaspoonfuls of baking powder sifted
through two cups of flour. It should be mixed very smooth, about the
consistency of cream. Regulate your time when you put in your roast,
so that it will be done half an hour or forty minutes before dishing
up. Take it from the oven, set it where it will keep hot. In the
meantime have this pudding prepared. Take two common biscuit tins, dip
some of the drippings from the dripping-pan into these tins, pour half
of the pudding into each, set them into the hot oven, and keep them in
until the dinner is dished up; take these puddings out at the last
moment and send to the table hot. This I consider much better than the
old way of baking the pudding under the meat.
BEEFSTEAK. No. 1.
The first consideration in broiling is to have a clear, glowing bed of
coals. The steak should be about three-quarters of an inch in
thickness, and should be pounded only in extreme cases, _i.e._, when
it is cut _too_ thick and is "stringy." Lay it on a buttered gridiron,
turning it often, as it begins to drip, attempting nothing else while
cooking it. Have everything else ready for the table; the potatoes and
vegetables dished and in the warming closet. Do not season it until it
is done, which will be in about ten to twelve minutes. Remove it to a warm
platter, pepper and salt it on both sides and spread a liberal lump of
butter over it. Serve at once while hot. No definite rule can be given
as to the _time_ of cooking steak, individual tastes differ so widely
in regard to it, some only liking it when well done, others so rare
that the blood runs out of it. The best pieces for broiling are the
porterhouse and sirloin.
BEEFSTEAK. No. 2.
Take a smooth, thick-bottomed frying pan, scald it out with hot water,
and wipe it dry; set it on the stove or range, and when _very_ hot,
rub it over the bottom with a rag dipped in butter; then place your
steak or chops in it, turn often until cooked through, take up on a
warm platter, and season both sides with salt, pepper and butter.
Serve hot.
Many prefer this manner of cooking steak rather than broiling or
frying in a quantity of grease.
BEEFSTEAK AND ONIONS.
Prepare the steak in the usual way. Have ready in a frying pan a dozen
onions cut in slices and fried brown in a little beef drippings or
butter. Dish your steak, and lay the onions thickly over the top.
Cover and let stand five minutes, then send to the table hot.
BEEFSTEAK AND OYSTERS.
Broil the steak the usual way. Put one quart of oysters with very
little of the liquor into a stewpan upon the fire; when it comes to a
boil, take off the scum that may rise, stir in three ounces of butter
mixed with a tablespoonful of sifted flour, let it boil one minute
until it thickens, pour it over the steak. Serve hot.
_Palace Hotel, San Francisco._
TO FRY BEEFSTEAKS.
Beefsteak for frying should be cut much thinner than for broiling.
Take from the ribs or sirloin and remove the bone. Put some butter or
nice beef dripping into a frying pan and set it over the fire, and
when it has boiled and become hot lay in the steaks; when cooked quite
enough, season with salt and pepper, turn and brown on both sides.
Steaks when fried should be thoroughly done. Have ready a hot dish,
and when they are done take out the steaks and lay them on it, with
another dish cover the top to keep them hot. The gravy in the pan can
be turned over the steaks, first adding a few drops of boiling water,
or a gravy to be served in a separate dish made by putting a large
tablespoonful of flour into the hot gravy left in the pan after taking
up the steaks. Stir it smooth, then pour in a pint of cream or sweet
rich milk, salt and pepper, let it boil up once until it thickens,
pour hot into a gravy dish and send to the table with the steaks.
POT ROAST. (Old Style.)
This is an old-fashioned dish, often cooked in our grandmothers' time.
Take a piece of fresh beef weighing about five or six pounds. It must
not be _too fat_. Wash it and put it into a pot with barely sufficient
water to cover it. Set it over a slow fire, and after it has stewed an
hour salt and pepper it. Then stew it slowly until tender, adding a
little onion if liked. Do not replenish the water at the last, but let
all nearly boil away. When tender all through take the meat from the
pot and pour the gravy in a bowl. Put a large lump of butter in the
bottom of the pot, then dredge the piece of meat with flour and return
it to the pot to brown, turning it often to prevent its burning. Take
the gravy that you have poured from the meat into the bowl and skim
off all the fat; pour this gravy in with the meat and stir in a large
spoonful of flour wet with a little water; let it boil up ten or
fifteen minutes and pour into a gravy dish. Serve both hot, the meat
on a platter. Some are very fond of this way of cooking a piece of
beef which has been previously placed in spiced pickle for two or
three days.
SPICED BEEF. (Excellent.)
For a round of beef weighing twenty or twenty-four pounds, take
one-quarter of a pound of saltpetre, one-quarter of a pound of coarse
brown sugar, two pounds of salt, one ounce of cloves, one ounce of
allspice and half an ounce of mace; pulverize these materials, mix
them well together, and with them rub the beef thoroughly on every
part; let the beef lie for eight or ten days in the pickle thus made,
turning and rubbing it every day; then tie it around with a broad
tape, to keep it in shape; make a coarse paste of flour and water, lay
a little suet finely chopped over and under the beef, inclose the beef
entirely in the paste, and bake it six hours. When you take the beef
from the oven, remove the paste, but do not remove the tape until you
are ready to send it to the table. If you wish, to eat the beef cold,
keep it well covered that it may retain its moisture.
BEEF Á LA MODE.
Mix together three teaspoonfuls of salt, one of pepper, one of ginger,
one of mace, one of cinnamon, and two of cloves. Rub this mixture into
ten pounds of the upper part of a round of beef. Let this beef stand
in this state over night. In the morning, make a dressing or stuffing
of a pint of fine bread crumbs, half a pound of fat salt pork cut in
dice, a teaspoonful of ground thyme or summer savory, two teaspoonfuls
sage, half a teaspoonful of pepper, one of nutmeg, a little cloves, an
onion minced fine, moisten with a little milk or water. Stuff this
mixture into the place from whence you took out the bone. With a long
skewer fasten the two ends of the beef together, so that its form will
be circular, and bind it around with tape to prevent the skewers
giving way. Make incisions in the beef with a sharp knife; fill these
incisions very closely with the stuffing, and dredge the whole with
flour.
Put it into a dripping-pan and pour over it a pint of hot water; turn
a large pan over it to keep in the steam, and roast slowly from three
to four hours, allowing a quarter of an hour to each pound of meat. If
the meat should be tough, it may be stewed first in a pot, with water
enough to cover it, until tender, and then put into a dripping-pan and
browned in the oven.
If the meat is to be eaten hot, skim off the fat from the gravy, into
which, after it is taken off the fire, stir in the beaten yolks of two
eggs. If onions are disliked you may omit them and substitute minced
oysters.
TENDERLOIN OF BEEF.
To serve tenderloin as directed below, the whole piece must be
extracted before the hind-quarter of the animal is cut out. This must
be particularly noted, because not commonly practiced, the tenderloin
being usually left attached to the roasting pieces, in order to
furnish a tidbit for a few. To dress it whole, proceed as follows:
Washing the piece well, put it in an oven; add about a pint of water,
and chop up a good handful of each of the following vegetables as an
ingredient of the dish, _viz._, Irish potatoes, carrots, turnips and a
large bunch of celery. They must be washed, peeled and chopped up
raw, then added to the meat; blended with the juice, they form and
flavor the gravy. Let the whole slowly simmer, and when nearly done,
add a teaspoonful of pounded allspice. To give a richness to the
gravy, put in a tablespoonful of butter. If the gravy should look too
greasy, skim off some of the melted suet. Boil also a lean piece of
beef, which, when perfectly done, chop fine, flavoring with a very
small quantity of onion, besides pepper and salt to the taste. Make
into small balls, wet them on the outside with eggs, roll in grated
cracker or fine bread crumbs. Fry these force meat balls a light
brown. When serving the dish, put these around the tenderloin, and
pour over the whole the rich gravy. This dish is a very handsome one,
and, altogether, fit for an epicurean palate. A sumptuous dish.
STEWED STEAK WITH OYSTERS.
Two pounds of rump steak, one pint of oysters, one tablespoonful of
lemon juice, three of butter, one of flour, salt, pepper, one cupful
of water. Wash the oysters in the water and drain into a stewpan. Put
this liquor on to heat. As soon as it comes to a boil, skim and set
back. Put the butter in a frying pan, and when hot, put in a steak.
Cook ten minutes. Take up the steak, and stir the flour into the
butter remaining in the pan. Stir until a dark brown. Add the oyster
liquor and boil one minute. Season with salt and pepper. Put back the
steak, cover the pan, and simmer half an hour or until the steak seems
tender, then add the oysters and lemon juice. Boil one minute. Serve
on a hot dish with points of toast for a garnish.
SMOTHERED BEEFSTEAK.
Take _thin_ slices of steak from the upper part of the round or one
large thin steak. Lay the meat out smoothly and wipe it dry. Prepare a
dressing, using a cupful of fine bread crumbs, half a teaspoonful of
salt, some pepper, a tablespoonful of butter, half a teaspoonful of
sage, the same of powdered summer savory, and enough milk to moisten
it all into a stiff mixture. Spread it over the meat, roll it up
carefully, and tie with a string, securing the ends well. Now fry a
few thin slices of salt pork in the bottom of a kettle or saucepan,
and into the fat that has fried out of this pork, place this roll or
rolls of beef, and brown it on all sides, turning it until a rich
color all over, then add half a pint of water, and stew until tender.
If the flavor of onion is liked, a slice may be chopped fine and added
to the dressing. When cooked sufficiently, take out the meat, thicken
the gravy, and turn over it. To be carved cutting crosswise, in
slices, through beef and stuffing.
BEEFSTEAK ROLLS.
This mode is similar to the above recipe, but many might prefer it.
Prepare a good dressing, such as you like for turkey or duck; take a
round steak, pound it, but not very hard, spread the dressing over it,
sprinkle in a little salt, pepper, and a few bits of butter, lap over
the ends, roll the steak up tightly and tie closely; spread two great
spoonfuls of butter over the steak after rolling it up, then wash with
a well-beaten egg, put water in the bake-pan, lay in the steak so as
not to touch the water, and bake as you would a duck, basting often. A
half-hour in a brisk oven will bake. Make a brown gravy and send to
the table hot.
TO COLLAR A FLANK OF BEEF.
Procure a well-corned flank of beef--say six pounds. Wash it, and
remove the inner and outer skin with the gristle. Prepare a seasoning
of one teaspoonful each of sage, parsley, thyme, pepper and cloves.
Lay your meat upon a board and spread this mixture over the inside.
Roll the beef up tight, fasten it with small skewers, put a cloth over
it, bandage the cloth with tape, put the beef into the stewpot, cover
it with water to the depth of an inch, boil gently six hours; take it
out of the water, place it on a board without undoing it; lay a board
on top of the beef, put a fifty pound weight upon this board, and let
it remain twenty-four hours. Take off the bandage, garnish with green
pickles and curled parsley, and serve.
DRIED BEEF.
Buy the best of beef, or that part which will be the most lean and
tender. The tender part of the round is a very good piece. For every
twenty pounds of beef use one pint of salt, one teaspoonful of
saltpetre, and a quarter of a pound of brown sugar. Mix them well
together, and rub the beef well with one-third of the mixture for
three successive days. Let it lie in the liquor it makes for six days,
then hang up to dry.
A large crock or jar is a good vessel to prepare the meat in before
drying it.
BEEF CORNED OR SALTED. (Red.)
Cut up a quarter of beef. For each hundred weight take half a peck of
coarse salt, a quarter of a pound of saltpetre, the same weight of
saleratus and a quart of molasses, or two pounds of coarse brown
sugar. Mace, cloves and allspice may be added for spiced beef.
Strew some of the salt in the bottom of a pickle-tub or barrel, then
put in a layer of meat, strew this with salt, then add another layer
of meat, and salt and meat alternately, until all is used. Let it
remain one night. Dissolve the saleratus and saltpetre in a little
warm water, and put it to the molasses or sugar; then put it over the
meat, add water enough to cover the meat, lay a board on it to keep it
under the brine. The meat is fit for use after ten days. This recipe
is for winter beef. Rather more salt may be used in warm weather.
Towards spring take the brine from the meat, make it boiling hot, skim
it clear, and when it is cooled, return it to the meat.
Beef tongues and smoking pieces are fine pickled in this brine. Beef
liver put in this brine for ten days, and then wiped dry and smoked,
is very fine. Cut it in slices, and fry or broil it. The brisket of
beef, after being corned, may be smoked, and is very good for boiling.
Lean pieces of beef, cut properly from the hind-quarter, are the
proper pieces for being smoked. There may be some fine pieces cut from
the fore-quarter.
After the beef has been in brine ten days or more, wipe it dry, and
hang it in a chimney where wood is burned, or make a smothered fire of
sawdust or chips, and keep it smoking for ten days; then rub fine
black pepper over every part to keep the flies from it, and hang it in
a _dry, dark, cool place_. After a week it is fit for use. A strong,
coarse brown paper, folded around the beef, and fastened with paste,
keeps it nicely.
Tongues are smoked in the same manner. Hang them by a string put
through the root end. Spiced brine for smoked beef or tongues will be
generally liked.
ROAST BEEF PIE WITH POTATO CRUST.
When you have a cold roast of beef, cut off as much as will half fill
a baking-dish suited to the size of your family; put this sliced beef
into a stewpan with any gravy that you may have also saved, a lump of
butter, a bit of sliced onion and a seasoning of pepper and salt, with
enough water to make plenty of gravy; thicken it, too, by dredging in
a tablespoonful of flour; cover it up on the fire, where it may stew
gently, but not be in danger of burning. Meanwhile there must be
boiled a sufficient quantity of potatoes to fill up your baking-dish,
after the stewed meat has been transferred to it. The potatoes must be
boiled done, mashed smooth, and beaten up with milk and butter, as if
they were to be served alone, and placed in a thick layer on top of
the meat. Brush it over with egg, place the dish in an oven, and let
it remain there long enough to be brown. There should be a goodly
quantity of gravy left with the beef, that the dish be not dry and
tasteless. Serve with it tomato sauce, Worcestershire sauce or any
other kind that you prefer. A good, plain dish.
ROAST BEEF PIE.
Cut up roast beef, or beefsteak left from a previous meal, into thin
slices, lay some of the slices into a deep dish which you have lined
_on the sides_ with rich biscuit dough, rolled very thin (say a
quarter of an inch thick); now sprinkle over this layer a little
pepper and salt; put in a small bit of butter, a few slices of cold
potatoes, a little of the cold gravy, if you have any left from the
roast. Make another layer of beef, another layer of seasoning, and so
on, until the dish is filled; cover the whole with paste leaving a
slit in the centre, and bake half an hour.
BEEFSTEAK PIE.
Cut up rump or flank steak into strips two inches long and about an
inch wide. Stew them with the bone, in just enough water to cover
them, until partly cooked; have half a dozen of cold boiled potatoes
sliced. Line a baking-dish with pie paste, put in a layer of the meat
with salt, pepper, and a little of thinly-sliced onion, then one of
the sliced potatoes, with bits of butter dotted over them. Then the
steak, alternated with layers of potato, until the dish is full. Add
the gravy or broth, having first thickened it with brown flour. Cover
with a top crust, making a slit in the middle; brush a little beaten
egg over it, and bake until quite brown.
FRIZZLED BEEF.
Shave off _very thin_ slices of smoked or dried beef, put them in a
frying pan, cover with cold water, set it on the back of the range or
stove, and let it come to a very slow heat, allowing it time to swell
out to its natural size, but not to boil. Stir it up, then drain off
the water. Melt one ounce of sweet butter in the frying pan and add
the wafers of beef. When they begin to frizzle or turn up, break over
them three eggs; stir until the eggs are cooked; add a little white
pepper, and serve on slices of buttered toast.
FLANK STEAK.
This is cut from the boneless part of the flank and is secreted
between an outside and inside layer of creamy fat. There are two ways
for broiling it. One is to slice diagonally across the grain; the
other is to broil it whole. In either case brush butter over it and
proceed as in broiling other steaks. It is considered by butchers the
finest steak, which they frequently reserve for themselves.
TO BOIL CORNED BEEF.
The aitch-bone and the brisket are considered the best pieces for
boiling. If you buy them in the market already corned, they will be
fit to put over the fire without a previous soaking in water. If you
corn them in the brine in which you keep your beef through the winter,
they must be soaked in cold water over night. Put the beef into a pot,
cover with sufficient _cold_ water, place over a brisk fire, let it
come to a boil in half an hour; just before boiling remove all the
scum from the pot, place the pot on the back of the fire, let it boil
very slowly until quite tender.
A piece weighing eight pounds requires two and a half hours' boiling.
If you do not wish to eat it hot, let it remain in the pot after you
take it from the fire until nearly cold, then lay it in a colander to
drain, lay a cloth over it to retain its fresh appearance; serve with
horse-radish and pickles.
If vegetables are to accompany this, making it the old-fashioned
"boiled dinner," about three-quarters of an hour before dishing up
skim the liquor free from fat and _turn part of it out into another
kettle_, into which put a cabbage carefully prepared, cutting it into
four quarters; also half a dozen peeled medium-sized white turnips,
cut into halves; scrape four carrots and four parsnips each cut into
four pieces. Into the kettle with the meat, about half an hour before
serving, pour on more water from the boiling tea-kettle, and into this
put peeled medium-sized potatoes. This dinner should also be
accompanied by boiled beets, sliced hot, cooked separate from the
rest, with vinegar over them. Cooking the cabbage separately from the
meat prevents the meat from having the flavor of cabbage when cold.
The carrots, parsnips and turnips will boil in about an hour. A piece
of salt pork was usually boiled with a "New England boiled dinner."
SPICED BEEF RELISH.
Take two pounds of raw, tender beefsteak, chop it _very fine_, put
into it salt, pepper and a little sage, two tablespoonfuls of melted
butter; add two rolled crackers made very fine, also two well-beaten
eggs. Make it up into the shape of a roll and bake it; baste with
butter and water before baking. Cut in slices when cold.
FRIED BEEF LIVER.
Cut it in rather thin slices, say a quarter of an inch thick; pour
over it _boiling_ water, which closes the pores of the meat, makes it
impervious to the fat, and at the same time seals up the rich juice of
the meat. It may be rolled in flour or bread crumbs, seasoned with
salt and pepper, dipped in egg and fried in hot fat mixed with
one-third butter.
PRESSED BEEF.
First have your beef nicely pickled; let it stay in pickle a week;
then take the thin, flanky pieces, such as will not make a handsome
dish of themselves, put on a large potful, and let them boil until
perfectly done; then pull to pieces, and season just as you do souse,
with pepper, salt and allspice; only put it in a coarse cloth and
press down upon it some very heavy weight.
The advantage of this recipe is that it makes a most acceptable,
presentable dish out of a part of the beef that otherwise might be
wasted.
FRENCH STEW.
Grease the bottom of an iron pot, and place in it three or four pounds
of beef; be very careful that it does not burn, and turn it until it
is nicely browned. Set a muffin ring under the beef to prevent its
sticking. Add a few sliced carrots, one or two sliced onions, and a
cupful of hot water; keep covered and stew slowly until the vegetables
are done. Add pepper and salt. If you wish more gravy, add hot water,
and thicken with flour. Serve on a dish with the vegetables.
TO POT BEEF.
The round is the best piece for potting, and you may use both the
upper and under part. Take ten pounds of beef, remove all the fat, cut
the lean into square pieces, two inches thick. Mix together three
teaspoonfuls of salt, one of pepper, one of cloves, one of mace, one
of cinnamon, one of allspice, one of thyme, and one of sweet basil.
Put a layer of the pieces of beef into an earthen pot, sprinkle some
of this spice mixture over this layer, add a piece of fat salt pork,
cut as thin as possible, sprinkle a little of the spice mixture over
the pork, make another layer of the beef with spices and pork, and so
on, until the pot is filled. Pour over the whole three tablespoonfuls
of Tarragon vinegar, or, if you prefer it, half a pint of Madeira
wine; cover the pot with a paste made of flour and water, so that no
steam can escape. Put the pot into an oven, moderately heated, and let
it stand there eight hours; then set it away to use when wanted.
Beef cooked in this manner will keep good for a fortnight in moderate
weather.
It is an excellent relish for breakfast, and may be eaten either warm
or cold. When eaten warm, serve with slices of lemon.
STEWED BRISKET OF BEEF.
Put the part that has the hard fat into a stewpot with a small
quantity of water; let it boil up and skim it thoroughly; then add
carrots, turnips, onions, celery and a few pepper-corns. Stew till
extremely tender; then take out all the flat bones and remove all the
fat from the soup. Either serve that and the meat in tureen, or the
soup alone, and the meat on a dish garnished with some vegetables. The
following sauce is much admired served with the beef: Take half a pint
of the soup and mix it with a spoonful of catsup, a teaspoonful of
made mustard, a little flour, a bit of butter and salt; boil all
together a few minutes, then pour it round the meat.
DRIED BEEF WITH CREAM.
Shave your beef _very fine_. Put it into a suitable dish on the back
of the stove; cover with cold water and give it time to soak out to
its original size before being dried. When it is quite soft and the
water has become hot (it must not boil) take it off, turn off the
water, pour on a cup of cream; if you do not have it use milk and
butter, a pinch of pepper; let it come to a boil, thicken with a
tablespoonful of flour wet up in a little milk. Serve on dipped toast
or not, just as one fancies. A nice breakfast dish.
BEEF CROQUETTES. No. 1.
Chop fine one cup of cold, cooked, lean beef, half a cup of fat, half
a cup of cold boiled or fried ham; cold pork will do if you have not
the ham. Also mince up a slice of onion. Season all with a teaspoonful
of salt, half a teaspoonful of pepper, and a teaspoonful of powdered
sage or parsley if liked. Heat together with half a cup of stock or
milk; when cool add a beaten egg. Form the mixture into balls,
slightly flattened, roll in egg and bread crumbs, or flour and egg.
Fry in hot lard or beef drippings. Serve on a platter and garnish with
sprigs of parsley. Almost any cold meats can be used instead of beef.
BEEF CROQUETTES. No. 2.
Take cold roast or corned beef. Put it into a wooden bowl and chop it
fine. Mix with it about twice the quantity of hot mashed potatoes well
seasoned with butter and salt. Beat up an egg and work it into the
potato and meat, then form the mixture into little cakes the size of
fish balls. Flatten them a little, roll in flour or egg and cracker
crumbs, fry in butter and lard mixed, browning on both sides. Serve
piping hot.
MEAT AND POTATO CROQUETTES.
Put in a stewpan an ounce of butter and a slice of onion minced fine;
when this simmers add a level tablespoonful of sifted flour; stir the
mixture until it becomes smooth and frothy; then add half of a cupful
of milk, some seasoning of salt and pepper; let all boil, stirring it
all the while. Now add a cupful of cold meat chopped fine, and a
cupful of cold or hot mashed potato. Mix all thoroughly and spread on
a plate to cool. When it is cool enough, shape it with your hands into
balls or rolls. Dip them in beaten egg and roll in cracker or bread
crumbs. Drop them into hot lard and fry about two minutes a delicate
brown; take them out with a skimmer and drain them on a piece of brown
paper. Serve immediately while hot. These are very nice.
Cold rice or hominy may be used in place of the potato; or a cupful of
cold fish minced fine in place of the meat.
COLD ROAST, WARMED. No. 1.
Cut from the remains of a cold roast the lean meat from the bones into
small, thin slices. Put over the fire a frying pan containing a
spoonful of butter or drippings. Cut up a quarter of an onion and fry
it brown, then remove the onion, add the meat gravy left from the day
before, and if not thick enough add a little flour; salt and pepper.
Turn the pieces of meat into this and let them _simmer_ a few minutes.
Serve hot.
COLD ROAST, WARMED. No. 2.
Cold rare roast beef may be made as good as when freshly cooked by
slicing, seasoning with salt, pepper and bits of butter; put it in a
plate or pan with a spoonful or two of water, covering closely, and
set in the oven until hot, but no longer. Cold steak may be shaved
very fine with a knife and used the same way.
Or, if the meat is in small pieces, cover them with buttered letter
paper, twist each end tightly, and boil them on the gridiron,
sprinkling them with finely chopped herbs.
Still another nice way of using cold meats is to mince the lean
portions very fine and add to a batter made of one pint of milk, one
cup of flour and three eggs. Fry like fritters and serve with drawn
butter or sauce.
COLD MEAT AND POTATO, BAKED.
Put in a frying pan a round tablespoonful of cold butter; when it
becomes hot, stir into it a teaspoonful of chopped onion and a
tablespoonful of flour, stirring it constantly until it is smooth and
frothy; then add two-thirds of a cupful of cold milk or water. Season
this with salt and pepper and allow it to come to a boil; then add a
cupful of cold meat finely chopped and cleared from bone and skin; let
this all heat thoroughly; then turn it into a shallow dish well
buttered. Spread hot or cold mashed potatoes over the top, and cook
for fifteen or twenty minutes in a moderate hot oven.
Cold hominy, or rice may be used in place of mashed potatoes, and is
equally as good.
BEEF HASH. No. 1.
Chop rather finely cold roast beef or pieces of beefsteak, also chop
twice as much cold boiled potatoes. Put over the fire a stewpan or
frying pan, in which put a piece of butter as large as required to
season it well, add pepper and salt, moisten with beef gravy if you
have it, if not, with hot water; cover and let it steam and heat
through thoroughly, stirring occasionally, so that the ingredients be
evenly distributed, and to keep the hash from sticking to the bottom
of the pan. When done it should not be at all watery, nor yet dry, but
have sufficient adhesiveness to stand well on a dish or buttered
toast. Many like the flavor of onion; if so, fry two or three slices
in the butter before adding the hash. Corned beef makes excellent
hash.
BEEF HASH. No. 2.
Chop cold roast beef, or pieces of beefsteak; fry half an onion in a
piece of butter; when the onion is brown, add the chopped beef; season
with a little salt and pepper; moisten with the beef gravy, if you
have any, if not, with sufficient water and a little butter; cook long
enough to be hot, but no longer, as much cooking toughens the meat. An
excellent breakfast dish.
_Prof. Blot._
Some prefer to let a crust form on the bottom and turn the hash brown
side uppermost. Served with poached eggs on top.
HAMBURGER STEAK.
Take a pound of raw flank or round steak, without any fat, bone or
stringy pieces. Chop it until a perfect mince, it cannot be chopped
too fine. Also chop a small onion quite fine and mix well with the
meat. Season with salt and pepper; make into cakes as large as a
biscuit, but quite flat, or into one large flat cake a little less
than half an inch thick. Have ready a frying pan with butter and lard
mixed; when boiling hot put in the steak and fry brown. Garnish with
celery top around the edge of the platter and two or three slices of
lemon on the top of the meat.
A brown gravy made from the grease the steak was fried in and poured
over the meat enriches it.
TO ROAST BEEF HEART.
Wash it carefully and open it sufficiently to remove the ventricles,
then soak it in cold water until the blood is discharged; wipe it dry
and stuff it nicely with dressing, as for turkey; roast it about an
hour and a half. Serve it with the gravy, which should be thickened
with some of the stuffing and a glass of wine. It is very nice hashed.
Served with currant jelly.
_Palmer House, Chicago._
STEWED BEEF KIDNEY.
Cut the kidney into slices, season highly with pepper and salt, fry it
a light brown, take out the slices, then pour a little warm water into
the pan, dredge in some flour, put in slices of kidney again; let them
stew very gently; add some parsley if liked. Sheep's kidneys may be
split open, broiled over a clear fire and served with a piece of
butter placed on each half.
BEEFS HEART STEWED.
After washing the heart thoroughly cut it up into squares half an inch
long; put them into a saucepan with water enough to cover them. If any
scum rises skim it off. Now take out the meat, strain the liquor and
put back the meat, also add a sliced onion, some parsley, a head of
celery chopped fine, pepper and salt and a piece of butter. Stew until
the meat is very tender. Stir up a tablespoonful of browned flour with
a small quantity of water and thicken the whole. Boil up and serve.
BOILED BEEF TONGUE.
Wash a fresh tongue and just cover it with water in the pot; put in a
pint of salt and a small red pepper; add more water as it evaporates,
so as to keep the tongue nearly covered until done--when it can be
easily pierced with a fork; take it out, and if wanted soon, take off
the skin and set it away to cool. If wanted for future use, do not
peel until it is required. A cupful of salt will do for three tongues,
if you have that number to boil; but do not fail to keep water enough
in the pot to keep them covered while boiling. If salt tongues are
used, soak them over night, of course omitting the salt when boiling.
Or, after peeling a tongue, place it in a saucepan with one cup of
water, half a cup vinegar, four tablespoonfuls sugar, and cook until
the liquor is evaporated.
SPICED BEEF TONGUE.
Rub into each tongue a mixture made of half a pound of brown sugar, a
piece of saltpetre the size of a pea and a tablespoonful of ground
cloves, put it in a brine made of three-quarters of a pound of salt to
two quarts of water and keep covered. Pickle two weeks, then wash well
and dry with a cloth; roll out a thin paste made of flour and water,
smear it all over the tongue and place in a pan to bake slowly; baste
well with lard and hot water; when done scrape off the paste and skim.
TO BOIL TRIPE.
Wash it well in warm water, and trim it nicely, taking off all the
fat. Cut into small pieces, and put it on to boil five hours before
dinner in water enough to cover it very well. After it has boiled four
hours, pour off the water, season the tripe with pepper and salt, and
put it into a pot with milk and water mixed in equal quantities. Boil
it an hour in the milk and water.
Boil in a saucepan ten or a dozen onions. When they are quite soft,
drain them in a colander and mash them. Wipe out your saucepan and put
them on again, with a bit of butter rolled in flour and a wine-glass
of cream or milk. Let them boil up, and add them to the tripe just
before you send it to table. Eat it with pepper, vinegar and mustard.
It is best to give tripe its first and longest boiling the day before
it is wanted.
TO FRY TRIPE.
Boil the tripe the day before till it is quite tender, which it will
not be in less than four or five hours. Then cover it and set it away.
Next day cut it into long slips, and dip each piece into beaten yolk
of egg, and afterwards roll them in grated bread crumbs. Have ready in
a frying pan over the fire some good beef drippings. When it is
boiling hot put in the tripe, and fry it about ten minutes, till of a
light brown.
You may serve it with onion sauce.
Boiled tripe that has been left from the dinner of the preceding day
may be fried in this manner.
FRICASSEED TRIPE.
Cut a pound of tripe in narrow strips, put a small cup of water or
milk to it, add a bit of butter the size of an egg, dredge in a large
teaspoonful of flour, or work it with the butter; season with pepper
and salt, let it simmer gently for half an hour, serve hot. A bunch of
parsley cut small and put with it is an improvement.
Some put in oysters five minutes before dishing up.
TRIPE LYONNAISE.
Cut up half a pound of cold boiled tripe into neat squares. Put two
ounces of butter and a tablespoonful of chopped onion in a frying pan
and fry to a delicate brown; add to the tripe a teaspoonful of chopped
parsley and a little strong vinegar, salt and cayenne; stir the pan to
prevent burning. Cover the bottom of a platter with tomato sauce, add
the contents of the pan and serve.
TO CLARIFY BEEF DRIPPINGS.
Drippings accumulated from different cooked meats of beef or veal can
be clarified by putting it into a basin and slicing into it a raw
potato, allowing it to boil long enough for the potato to brown, which
causes all impurities to disappear. Remove from the fire, and when
cool drain it off from the sediment that settles at the bottom. Turn
it into basins or small jars and set it in a cool place for future
use. When mixed with an equal amount of butter it answers the same
purpose as clear butter for frying and basting any meats except game
and poultry.
Mutton drippings impart an unpleasant flavor to anything cooked
outside of its kind.
ROAST LOIN OF VEAL.
Prepare it the same as any roast, leaving in the kidney, around which
put considerable salt. Make a dressing the same as for fowls; unroll
the loin, put the stuffing well around the kidney, fold and secure
with several coils of white cotton twine wound around in all
directions; place in a dripping-pan with the thick side down, and put
in a rather hot oven, graduated after it commences to roast to
moderate; in half an hour add a little hot water to the pan, and baste
often; in another half hour turn over the roast, and when about done
dredge lightly with flour and baste with melted butter. Before serving
carefully remove the twine. A roast of four to five pounds will bake
in about two hours. For a gravy, skim off some of the fat if there is
too much in the drippings; dredge in some flour, stir until brown, add
some hot water if necessary; boil a few minutes, stir in such sweet
herbs as fancied, and put in a gravy boat. Serve with green peas and
lemon jelly. Is very nice sliced cold for lunch, and Worcestershire or
Chili sauce forms a fine relish.
ROAST FILLET OF VEAL.
Select a nice fillet, take out the bone, fill up the space with
stuffing, and also put a good layer under the fat. Truss it of a good
shape by drawing the fat round and tie it up with tape. Cook it rather
moderately at first, and baste with butter. It should have careful
attention and frequent basting, that the fat may not burn. Roast from
three to four hours, according to the size. After it is dished pour
melted butter over it; serve with ham or bacon, and fresh cucumbers if
in season. Veal, like all other meat, should be well washed in cold
water before cooking and wiped thoroughly dry with a clean cloth. Cold
fillet of veal is very good stewed with tomatoes and an onion or two.
In roasting veal, care must be taken that it is not at first placed in
too hot an oven; the fat of a loin, one of the most delicate joints of
veal, should be covered with greased paper; a fillet, also, should
have on the caul until nearly done enough.
BOILED FILLET OF VEAL.
Choose a small, delicate fillet; prepare as for roasting, or stuff it
with an oyster force meat; after having washed it thoroughly, cover it
with water and let it boil very gently three and a half or four hours,
keeping it well skimmed. Send it to the table with a rich white sauce,
or, if stuffed with oysters, a tureen of oyster sauce. Garnish with
stewed celery and slices of bacon. A boiled tongue should be served
with it.
VEAL PUDDING.
Cut about two pounds of lean veal into small collops a quarter of an
inch in thickness; put a piece of butter the size of an egg into a
very clean frying pan to melt; then lay in the veal and a few slices
of bacon, a small sprig of thyme and a seasoning of pepper and salt;
place the pan over a slow fire for about ten minutes, then add two or
three spoonfuls of warm water. Just boil it up and then let it stand
to cool. Line a pudding-dish with a good suet crust, lay in the veal
and bacon, pour the gravy over it; roll out a piece of paste to form a
lid, place it over, press it close with the thumb, tie the basin in a
pudding cloth and put it into a saucepan of boiling water, keeping
continually boiling until done, or about one hour.
FRIED VEAL CUTLETS.
Put into a frying pan two or three tablespoonfuls of lard or beef
drippings. When boiling hot lay in the cutlets, well seasoned with
salt and pepper and dredged with flour. Brown nicely on both sides,
then remove the meat, and if you have more grease than is necessary
for the gravy put it aside for further use. Reserve a tablespoonful or
more and rub into it a tablespoonful of flour, with the back of the
spoon, until it is a smooth, rich brown color; then add gradually a
cup of _cold water_ and season with pepper and salt. When the gravy is
boiled up well return the meat to the pan and gravy. Cover it closely
and allow it to stew gently on the back of the range for fifteen
minutes. This softens the meat, and with this gravy it makes a nice
breakfast dish.
Another mode is to simply fry the cutlets, and afterwards turning off
some of the grease they were fried in and then adding to that left in
the pan a few drops of hot water, turning the whole over the fried
chops.
FRIED VEAL CHOPS. (Plain.)
Sprinkle over them salt and pepper, then dip them in beaten egg and
cracker crumbs, and fry in drippings, or hot lard and butter mixed. If
you wish a gravy with them, add a tablespoonful of flour to the gravy
they were fried in and turn in cream or milk; season to taste with
salt and pepper. Boil up and serve hot with the gravy in separate
dish. This dish is very fine accompanied with a few sound fresh
tomatoes, sliced and fried in the same grease the cutlets were, and
all dished on the same platter.
VEAL COLLOPS.
Cut veal from the leg or other lean part into pieces the size of an
oyster. Season with pepper, salt and a little mace; rub some over
each piece; dip in egg, then into cracker crumbs and fry. They both
look and taste like oysters.
VEAL OLIVES.
Cut up a slice of a fillet of veal, about half an inch thick, into
squares of three inches. Mix up a little salt pork, chopped with bread
crumbs, one onion, a little pepper, salt, sweet marjoram, and one egg
well beaten; put this mixture upon the pieces of veal, fastening the
four corners together with little bird skewers; lay them in a pan with
sufficient veal gravy or light stock to cover the bottom of the pan,
dredge with flour and set in a hot oven. When browned on top, put a
small bit of butter on each, and let them remain until quite tender,
which will take twenty minutes. Serve with horse-radish.
VEAL CHEESE.
Prepare equal quantities of boiled sliced veal and smoked tongue.
Pound the slices separately in a mortar, moistening with butter as you
proceed; then pack it in a jar or pail, mixing it in alternate layers;
first the tongue and then the veal, so that when cut it will look
variegated. Press it down hard and pour melted butter over the top.
Keep it well covered and in a dry place. Nice for sandwiches, or
sliced cold for lunch.
VEAL CROQUETTES.
Mince a coffee cup of cold veal in a chopping bowl, adding a little
cold ham and two or three slices of onion, a pinch of mace, powdered
parsley and pepper, some salt. Let a pint of milk or cream come to the
boiling point, then add a tablespoonful of cold butter, then the above
mixture. Beat up two eggs and mix with a teaspoonful of cornstarch or
flour, and add to the rest; cook it all about ten minutes, stirring
with care. Remove from the fire, and spread it on a platter, roll it
into balls, when cooled flatten each; dip them in egg and bread
crumbs, and fry in a wire basket, dipped in hot lard.
BROILED VEAL CUTLETS. (Fine.)
Two or three pounds of veal cutlets, egg and bread crumbs, two
tablespoonfuls of minced savory herbs, salt and pepper to taste, a
little grated nutmeg.
Cut the cutlets about three-quarters of an inch in thickness; flatten
them, and brush them over with the yolk of an egg; dip them into
bread crumbs and minced herbs, season with pepper and salt, and fold
each cutlet in a piece of white letter paper well buttered; twist the
ends, and broil over a clear fire; when done remove the paper. Cooked
this way, they retain all the flavor.
VEAL POT-PIE.
Procure a nice breast or brisket of veal, well jointed, put the pieces
into the pot with one quart of water to every five pounds of meat; put
the pot over a slow fire; just before it comes to a boil, skim it well
and pour in a teacupful of cold water; then turn over the meat in
order that all the scum may rise; remove all the scum, boil quite
hard, season with pepper and salt to your taste, always remembering
that the crust will take up part of the seasoning; when this is done
cut off your crust in pieces of equal size, but do not roll or mould
them; lay them on top of the meat, so as to cover it; put the lid on
the pot closely, let the whole boil slowly one hour. If the lid does
not fit the pot closely, wrap a cloth around it, in order that no
steam shall escape; and by no means allow the pot to _stop boiling_.
The crust for pot-pie should be raised with yeast. To three pints of
flour add two ounces of butter, a little salt, and wet with milk
sufficient to make a soft dough; knead it well and set it away to
rise; when quite light, mould and knead it again, and let it stand, in
winter, one hour, in summer, one-half hour, when it will be ready to
cut.
In summer you had better add one-half a teaspoonful of soda when you
knead it the second time, or you may wet it with water and add another
bit of butter.
VEAL PIE.
Cut the veal into rather small pieces or slices, put it in a stewpan
with hot water to cover it; add to it a tablespoonful of salt and set
it over the fire; take off the scum as it rises; when the meat is
tender turn it into a dish to cool; take out all the small bones,
butter a tin or earthen basin or pudding-pan, line it with pie paste,
lay some of the parboiled meat in to half fill it; put bits of butter
in the size of a hickory nut all over the meat; shake pepper over,
dredge wheat flour over until it looks white, then fill it nearly to
the top with some of the water in which the meat was boiled; roll a
cover for the top of the crust, puff-paste it, giving it two or three
turns, and roll it to nearly half an inch thickness; cut a slit in
the centre and make several small incisions on either side of it, put
the crust on, trim the edges neatly with a knife; bake one hour in a
quick oven. A breast of veal will make two two-quart basin pies; half
a pound of nice corned pork, cut in thin slices and parboiled with the
meat, will make it very nice, and very little, if any, butter will be
required for the pie; when pork is used not other salt will be
necessary. Many are fond of thin slices of sweet ham cooked with the
veal for pie.
VEAL STEW.
Cut up two or three pounds of veal into pieces three inches long and
one thick. Wash it, put it into your stewpan with two quarts of water,
let it boil, skim it well, and when all the scum is removed, add
pepper and salt to your taste, and a small piece of butter; pare and
cut in halves twelve small Irish potatoes, put them into the stewpan;
when it boils, have ready a batter made with two eggs, two spoonfuls
of cream or milk, a little salt, and flour enough to make it a little
thicker than for pancakes; drop this into the stew, a spoonful at a
time, while it is boiling; when all is in, cover the pan closely so
that no steam can escape; let it boil twenty minutes and serve in a
deep dish.
VEAL LOAF.
Three pounds of raw veal chopped very fine, butter the size of an egg,
three eggs, three tablespoonfuls of cream or milk; if milk use a small
piece of butter; mix the eggs and cream together; mix with the veal
four pounded crackers, one teaspoonful of black pepper, one large
tablespoonful salt, one large tablespoonful of sage; mix well together
and form into a loaf. Bake two and one-half hours, basting with butter
and water while baking. Serve cut in thin slices.
VEAL FOR LUNCH.
Butter a good-sized bowl, and line it with thin slices of hard-boiled
eggs; have veal and ham both in very thin slices; place, in the bowl a
layer of veal, with pepper and salt, then a layer of ham, omitting the
salt, then a layer of veal, and so on, alternating with veal and ham,
until the bowl is filled; make a paste of flour and water as stiff as
it can be rolled out; cover the contents of the bowl with the paste,
and over this tie a double cotton cloth; put the bowl into a saucepan,
or other vessel, with water just up to the rim of the bowl, and boil
three hours; then take it from the fire, remove the cloth and paste,
and let it stand until the next day, when it may be turned out and
served in very thin slices. An excellent lunch in traveling.
VEAL PATTIES.
Cut portions of the neck or breast of veal into small pieces, and,
with a little salt pork cut fine, stew gently for ten or fifteen
minutes; season with pepper and salt, and a small piece of celery
chopped coarsely, also of the yellow top, picked (not chopped) up;
stir in a paste made of a tablespoonful of flour, the yolk of one egg,
and milk to form a thin batter; let all come to a boil, and it is
ready for the patties. Make the patties of a light, flaky crust, as
for tarts, cut round, the size of a small sauceplate; the centre of
each, for about three inches, cut half way through, to be raised and
serve as a cover. Put a spoonful of the stew in each crust, lay on the
top and serve. Stewed oysters or lamb may be used in place of veal.
BRAISED VEAL.
Take a piece of the shoulder weighing about five pounds. Have the bone
removed and tie up the meat to make it firm. Put a piece of butter the
size of half an egg, together with a few shavings of onion, into a
kettle or stone crock and let it get hot. Salt and pepper the veal and
put it into the kettle, cover it tightly and put it over a medium fire
until the meat is brown on both sides, turning it occasionally. Then
set the kettle back on the stove, where it will simmer slowly for
about two hours and a half. Before setting the meat back on the stove,
see if the juice of the meat together with the butter do not make
gravy enough, and if not, put in about two tablespoonfuls of hot
water. When the gravy is cold it will be like jelly. It can be served
hot with the hot meat, or cold with the cold meat.
BAKED CALF'S HEAD.
Boil a calf's head (after having cleaned it) until tender, then split
it in two, and keep the best half (bone it if you like); cut the meat
from the other in uniform pieces, the size of an oyster; put bits of
butter, the size of a nutmeg, all over the best half of the head;
sprinkle pepper over it, and dredge on flour until it looks white,
then set it on a trivet or muffin rings in a dripping-pan; put a cup
of water into the pan, and set it in a hot oven; turn it that it may
brown evenly; baste once or twice. Whilst this is doing, dip the
prepared pieces of the head in wheat flour or batter, and fry in hot
lard or beef drippings a delicate brown; season with pepper and salt
and slices of lemon, if liked. When the roast is done put it on a hot
dish, lay the fried pieces around it, and cover it with a tin cover;
put the gravy from the dripping-pan into the pan in which the pieces
were fried, with the slices of lemon, and a tablespoonful of browned
flour, and, if necessary, a little hot water. Let it boil up once, and
strain it into a gravy boat, and serve with the meat.
CALF'S HEAD CHEESE.
Boil a calf's head in water enough to cover it, until the meat leaves
the bones; then take it with a skimmer into a wooden bowl or tray;
take from it every particle of bone; chop it small; season with pepper
and salt, a heaping tablespoonful of salt and a teaspoonful of pepper
will be sufficient; if liked, add a tablespoonful of finely chopped
sweet herbs; lay in a cloth in a colander, put the minced meat into
it, then fold the cloth closely over it, lay a plate over, and on it a
gentle weight. When cold it may be sliced thin for supper or
sandwiches. Spread each slice with made mustard.
BRAIN CUTLETS.
Well wash the brains and soak them in cold water until white. Parboil
them until tender in a small saucepan for about a quarter of an hour;
then thoroughly drain them and place them on a board. Divide them into
small pieces with a knife. Dip each piece into flour, and then roll
them in egg and bread crumbs, and fry them in butter or well-clarified
drippings. Serve very hot with gravy. Another way of doing brains is
to prepare them as above, and then stew them gently in rich stock,
like stewed sweetbreads. They are also nice plainly boiled and served
with parsley and butter sauce.
CALFS HEAD BOILED.
Put the head into boiling water and let it remain about five minutes;
take it out, hold it by the ear, and with the back of the knife scrape
off the hair (should it not come off easily dip the head again in
boiling water.) When perfectly clean take out the eyes, cut off the
ears and remove the brain, which soak for an hour in warm water. Put
the head to soak in hot water a few minutes to make it look white, and
then have ready a stewpan, into which lay the head; cover it with cold
water and bring it gradually to boil. Remove the scum and add a little
salt, which increases it and causes it to rise to the top. Simmer it
very gently from two and a half to three hours, or until the bones
will slip out easily, and when nearly done, boil the brains fifteen or
twenty minutes; skin and chop them (not too finely), add a
tablespoonful of minced parsley which has been previously scalded;
also a pinch of pepper, salt; then stir into this four tablespoonfuls
of melted butter; set it on the back of the range to keep it hot. When
the head is done, take it up and drain very dry. Score the top and rub
it over with melted butter; dredge it with flour and set it in the
oven to brown.
When you serve the head, have it accompanied with a gravy boat of
melted butter and minced parsley.
CALF'S LIVER AND BACON.
Slice the liver a quarter of an inch thick; pour hot water over it and
let it remain for a few minutes to clear it from blood; then dry it in
a cloth. Take a pound of bacon, or as much as you require, and cut the
same number of thin slices as you have of liver; fry the bacon to a
nice crisp; take it out and keep it hot; then fry the liver in the
same pan, having first seasoned it with pepper and salt and dredged in
a little flour; lay it in the hot bacon fat and fry it a nice brown.
Serve it with a slice of bacon on the top of each slice of liver.
If you wish a gravy with it, pour off most of the fat from the frying
pan, put in about two ounces of butter, a tablespoonful of flour well
rubbed in, add a cup of water, salt and pepper, give it one boil and
serve in a gravy boat.
_Another Way._--Cut the liver in nice thin slices, pour boiling water
over it and let it stand about five minutes; then drain and put in a
dripping-pan with three or four thin slices of salt pork or bacon;
pepper and salt and put in the oven, letting it cook until thoroughly
done, then serve with a cream or milk gravy poured over it.
Calf's liver and bacon are very good broiled after cutting each in
thin slices. Season with butter, pepper and salt.
CROQUETTES OF SWEETBREADS.
Take four veal sweetbreads, soak them for an hour in cold salted
water, first removing the pipes and membranes; then put them into
boiling salted water with a tablespoonful of vinegar, and cook them
twenty minutes, then drop them again into cold water to harden. Now
remove them, chop them very fine, almost to a paste. Season with salt,
pepper and a teaspoonful of grated onion; add the beaten yolks of
three raw eggs, one tablespoonful of butter, half a cupful of cream,
and sufficient fine cracker crumbs to make stiff enough to roll out
into little balls or cork-shaped croquettes. Have ready a frying
kettle half full of fat over the fire, a dish containing three
smoothly beaten eggs, a large platter of cracker dust; wet the hands
with cold water and make the mixture in shape; afterwards rolling them
in the cracker dust, then into the beaten egg, and again in the
cracker dust; smooth them on the outside and drop them carefully in
the hot fat. When the croquettes are fried a nice golden brown, put
them on a brown paper a moment to free them from grease. Serve hot
with sliced lemon or parsley.
SWEETBREADS.
There are two in a calf, which are considered delicacies. Select the
largest. The color should be clear and a shade darker than the fat.
Before cooking in any manner let them lie for half an hour in tepid
water; then throw into hot water to whiten and harden, after which
draw off the outer casing, remove the little pipes, and cut into thin
slices. They should always be thoroughly cooked.
FRIED SWEETBREADS.
After preparing them as above they are put into hot fat and butter,
and fried the same as lamb chops, also broiled the same, first rolling
them in egg and cracker crumbs.
BAKED SWEETBREADS.
Three sweetbreads, egg and bread crumbs, oiled butter, three slices of
toast, brown gravy.
Choose large, white sweetbreads, put them into warm water to draw out
the blood, and to improve their color; let them remain for rather more
than one hour; then put them into boiling water, and allow them to
simmer for about ten minutes which renders them firm. Take them up,
drain them, brush over the egg, sprinkle with bread crumbs; dip them
in egg again, and then into more bread crumbs. Drop on them a little
oiled butter, and put the sweetbreads into a moderately heated oven,
and let them bake for nearly three-quarters of an hour. Make three
pieces of toast; place the sweetbreads on the toast, and pour round,
but not over, them a good brown gravy.
FRICASSEED SWEETBREADS.
If they are uncooked, cut into thin slices, let them simmer in a rich
gravy for three-quarters of an hour, add a well-beaten egg, two
tablespoonfuls of cream and a tablespoonful of chopped parsley; stir
all together for a few minutes and serve immediately.
MUTTON AND LAMB.
ROAST MUTTON.
The pieces mostly used for roasting are the hind-quarter of the sheep,
called the loin and leg, the fore-quarter, the shoulder, also the
chine or saddle, which is the two loins together. Every part should be
trimmed off that cannot be eaten; then wash well and dry with a clean
cloth; lay it in your dripping-pan and put in a little water to baste
it with at first; then afterward with its own gravy. Allow, in
roasting, about twelve minutes to the pound; that is, if your fire is
strong, which it should be. It should not be salted at first, as that
tends to harden it, and draws out too much of the blood or juices; but
salt soon after it begins to roast well. If there is danger of its
browning too fast, cover it with a sheet of white paper. Baste it
often, and about a quarter of an hour before you think it will be done
dredge the meat very lightly with flour and baste it with butter. Skim
the gravy well and thicken very slightly with brown flour. Serve with
currant jelly or other tart sauce.
BONED LEG OF MUTTON ROASTED.
Take the bone out of a small leg of mutton, without spoiling the skin
if possible, then cut off most of the fat. Fill the hole whence the
bone was taken with a stuffing made the same as for fowls, adding to
it part of an onion finely minced. Sew the leg up underneath to
prevent the dressing or stuffing from falling out. Bind and tie it up
compactly; put it in a roasting pan, turn in a cup of hot water and
place it in a moderately hot oven, basting it occasionally. When
partly cooked season with salt and pepper. When thoroughly cooked,
remove and place the leg on a warm platter; skim the grease from the
top of the drippings, add a cup of water and thicken with a spoonful
of dissolved flour. Send the gravy to the table in a gravy dish, also
a dish of currant jelly.
BOILED LEG OF MUTTON.
To prepare a leg of mutton for boiling, wash it clean, cut a small
piece off the shank bone, and trim the knuckle. Put it into a pot with
water enough to cover it, and boil gently from two to three hours,
skimming well. Then take it from the fire, and keeping the pot well
covered, let it finish by remaining in the steam for ten or fifteen
minutes. Serve it up with a sauce boat of melted butter, into which a
teacupful of capers or nasturtiums have been stirred. If the broth is
to be used for soup, put in a little salt while boiling; if not, salt
it well when partly done, and boil the meat in a cloth.
BRAISED LEG OF MUTTON.
This recipe can be varied either by preparing the leg with a stuffing,
placed in the cavity after having the bone removed, or cooking it
without. Having lined the bottom of a thick iron kettle or stewpan with
a few thin slices of bacon, put over the bacon four carrots, three
onions, a bunch of savory herbs; then over these place the leg of
mutton. Cover the whole with a few more slices of bacon, then pour over
half a pint of water. Cover with a tight cover and stew very gently for
four hours, basting the leg occasionally with its own liquor, and
seasoning it with salt and pepper as soon as it begins to be tender.
When cooked strain the gravy, thicken with a spoonful of flour (it
should be quite brown), pour some of it over the meat and send the
remainder to the table in a tureen, to be served with the mutton when
carved. Garnish the dish around the leg with potatoes cut in the shape
of olives and fried a light brown in butter.
LEG OF MUTTON Á LA VENISON.
Remove all the rough fat from the mutton and lay it in a deep earthen
dish; rub into it thoroughly the following: One tablespoonful of salt,
one each of celery-salt, brown sugar, black pepper, English mustard,
allspice, and some sweet herbs, all powdered and mixed; after which pour
over it slowly a teacup of good vinegar, cover tightly, and set in a
cool place four or five days, turning it and basting often with the
liquid each day. To cook, put in a kettle a quart of boiling water,
place over it an inverted shallow pan, and on it lay the meat just as
removed from the pickle; cover the kettle tightly and stew for four
hours. Do not lat the water touch the meat. Add a cup of hot water to
the pickle remaining and baste with it. When done, thicken the liquid
with flour and strain through a fine sieve, to serve with the meat;
also a relish of currant jelly, the dame as for venison.
This is a fine dish when the directions are faithfully followed.
STEAMED LEG OF MUTTON.
Wash and put the leg in a steamer and cook it until tender, then place
in a roasting pan, salt and dredge well with flour and set it in a hot
oven until nicely browned; the water that remains in the bottom of the
steamer may be used for soup. Serve with currant jelly.
HASHED MUTTON.
Cut into small pieces the lean of some cold mutton that has been
underdone, and season it with pepper and salt. Take the bones and other
trimmings, put them in a sauce-pan with as much water as will cover
them, and some sliced onions, and let them stew till you have drawn from
them a good gravy. Having skimmed it well, strain the gravy into a
stew-pan, and put the mutton into it. Have ready-boiled some carrots,
turnips, potatoes and onions. Slice them and add to the meat and gravy.
Set the pan on the fire and let it simmer till the meat is warmed
through, but do not allow it to boil, as it has been once cooked
already. Cover the bottom of the dish with slices of buttered toast. Lay
the meat and vegetables upon it, and pour over them the gravy.
Tomatoes will be found an improvement.
If green peas or Lima beans are in season, you may boil them and put
them to the hashed mutton, leaving out the other vegetables, or serving
them up separately.
BROILED MUTTON CHOPS.
Loin of mutton, pepper and salt, a small piece of butter. Cut the chops
from a tenderloin of mutton, remove a portion of the fat, and trim them
into a nice shape; slightly beat and level them; place the gridiron over
a bright clear fire, rub the bars with a little fat, and lay on the
chops. While broiling frequently turn them, and in about eight minutes
they will be done. Season with pepper and salt, dish them on a very hot
dish, rub a small piece of butter on each chop, and serve very hot and
expeditiously. Nice with tomato sauce poured over them.
FRIED MUTTON CHOPS. NO. 1.
Put in a frying-pan a tablespoonful of cold lard and butter mixed; have
some fine mutton chops without much fat; trim off the skin. Dip into
wheat flour, or rolled cracker, and beaten egg, then lay them into the
hot grease, sprinkle with salt and pepper, fry on both sides a fine
brown. When dine, take them up and place on a hot dish. If you wish a
made gravy, turn off the superfluous grease, if any, stir into the hot
gravy remaining a heaping spoonful of cold water or milk; season with
pepper and salt, let it boil up thick. You can serve it in a separate
dish or pour it over the chops. Tomato sauce is considered fine, turned
over a dish of hot fried or broiled chops.
FRIED MUTTON CHOPS. NO. 2.
Prepare the chops by trimming off all extra fat and skin, season them
with salt and pepper; dip each chop in beaten egg, then in rolled
cracker or bread-crumbs; dip again in the egg and crumbs, and so on
until they are well coated with the crumb. Have ready a deep spider
containing a pound or more of lard, hot enough to fry crullers. Drop
into this hot lard the chops, frying only a few at a time, as too many
cool the fat. Fry them brown, and serve them up hot and dry, on a warm
platter.
MUTTON CUTLETS. (Baked.)
Prepare them the same as for frying, lay them in a dripping-pan with a
_very_ little water at the bottom. Bake quickly, and baste often with
butter and water. Make a little brown gravy and turn over them when
they are served.
BAKED MUTTON CHOPS AND POTATOES.
Wash and peel some good potatoes and cut them into slices the
thickness of a penny-piece. The quantity of potatoes must, of course,
be decided according to the number of persons to whom they have to be
served; but it is a safe plan to allow two, or even three, potatoes
for each person. After the potatoes are sliced, wash them in two or
three waters to thoroughly cleanse them, then arrange them neatly (in
layers) in a brown stone dish proper for baking purposes. Sprinkle a
little salt and pepper between each layer, and add a sufficient
quantity of cold water to prevent their burning. Place the dish in a
very hot oven--oil the top shelf--so as to brown the potatoes in a few
minutes. Have ready some nice loin chops (say one--for each person);
trim off most of the fat; make them into a neat round shape by putting
a small skewer through each. When the potatoes are nicely browned,
remove the dish from the oven, and place the chops on the top. Add a
little more salt and pepper, and water if required, and return the
dish to a cooler part of the oven, where it may be allowed to remain
until sufficiently cooked, which will be in about three-quarters of an
hour. When the upper sides of the chops are a nice crisp brown, turn
them over so as to brown the other side also. If, in the cooking, the
potatoes appear to be getting too dry, a little more water may be
gently poured in at one corner of the dish, only care must be taken to
see that the water is hot this time--not cold as at first. The dish in
which the chops and potatoes are baked must be as neat looking as
possible, as it has to be sent to the table; turning the potatoes out
would, of course, spoil their appearance. Those who have never tasted
this dish have no idea how delightful it is. While the chops are
baking the gravy drips from them among the potatoes, rendering the
whole most delicious.
MUTTONETTES.
Cut from a leg of mutton slices about half an inch thick. On each
slice lay a spoonful of stuffing made with bread crumbs, beaten egg,
butter, salt, pepper, sage and summer savory. Roll up the slices,
pinning with little skewers or small wooden toothpicks to keep the
dressing in. Put a little butter and water in a baking-pan with the
muttonettes, and cook in hot oven three-quarters of an hour. Baste
often, and when done thicken the gravy, pour over the meat, garnish
with parsley, and serve on hot platter.
IRISH STEW.
Time about two hours. Two and a half pounds of chops, eight potatoes,
four turnips, four small onions, nearly a quart of water. Take some
chops from loin of mutton, place them in stewpan in alternate layers
of sliced potatoes and chops; add turnips and onions cut into pieces,
pour in nearly a quart of cold water; cover stewpan closely, let it
stew gently till vegetables are ready to mash and the greater part of
the gravy is absorbed; then place in a dish; serve it up hot.
MUTTON PUDDING.
Line a two-quart pudding basin with some beef suet paste; fill the
lining with thick mutton cutlets, slightly trimmed, or, if preferred,
with steaks cut from the leg; season with pepper and salt some
parsley, a little thyme and two slices of onion chopped fine, and
between each layer of meat, put some slices of potatoes. When the
pudding is filled, wet the edges of the paste around the top of the
basin, and cover with a piece of paste rolled out the size of the
basin. Fasten down the edge by bearing all around with the thumb; and
then with the thumb and forefinger twist the edges of the paste over
so as to give it a corded appearance. This pudding can be set in a
steamer and steamed, or boiled. The time required for cooking is about
three hours. When done, turn it out carefully on a platter and serve
with a rich gravy under it.
This is a very good recipe for cooking small birds.
SCRAMBLED MUTTON.
Two cups of chopped cold mutton, two tablespoonfuls of hot water, and
a piece of butter as large as an English walnut. When the meat is hot,
break in three eggs, and constantly stir until the eggs begin to
stiffen. Season with pepper and salt.
SCALLOPED MUTTON AND TOMATOES.
Over the bottom of an earthen baking-dish place a layer of bread
crumbs, and over it alternate layers of cold roast mutton cut in thin
slices, and tomatoes peeled and sliced; season each with salt, pepper
and bits of butter, as laid in. The top layer should be of tomatoes,
spread over with bread crumbs. Bake three-quarters of an hour, and
serve immediately.
LAMB SWEETBREADS AND TOMATO SAUCE.
Lamb sweetbreads are not always procurable, but a stroll through the
markets occasionally reveals a small lot of them, which can invariably
be had at a low price, owing to their excellence being recognized by
but few buyers. Wash them well in salted water and parboil fifteen
minutes; when cool, trim neatly and put them in a pan with just butter
enough to prevent their burning; toss them about until a delicate
color; season with salt and pepper and serve, surrounded with tomato
sauce. (See SAUCES.)
ROAST QUARTER OF LAMB.
Procure a nice hind-quarter, remove some of the fat that is around the
kidney, skewer the lower joint up to the fillet, place it in a
moderate oven, let it heat through slowly, then dredge it with salt
and flour; quicken the fire, put half a pint of water into the
dripping-pan, with a teaspoonful of salt. With this liquor baste the
meat occasionally; serve with lettuce, green peas and mint sauce.
A quarter of lamb weighing seven or eight pounds will require two
hours to roast.
A breast of lamb roasted is very sweet and is considered by many as
preferable to hind-quarter. It requires nearly as long a time to roast
as the quarter, and should be served in the same manner.
Make the gravy from the drippings, thickened with flour.
The mint sauce is made as follows: Take fresh, young spearmint leaves
stripped from stems; wash and drain them or dry on a cloth, chop very
fine, put in a gravy tureen, and to three tablespoonfuls of mint add
two of finely powdered cut-loaf sugar; mix, and let it stand a few
minutes, then pour over it six tablespoonfuls good cider or white-wine
vinegar. The sauce should be made some time before dinner, so that the
flavor of the mint may be well extracted.
TO BROIL THE FORE-QUARTER OF LAMB.
Take off the shoulder and lay it upon the gridiron with the breast;
cut in two parts, to facilitate its cooking; put a tin sheet on top of
the meat, and a weight upon that; turn the meat around frequently to
prevent its burning; turn over as soon as cooked on one side; renew
the coals occasionally, that all parts may cook alike; when done,
season with butter, pepper and salt--exactly like beefsteak. It takes
some time to broil it well; but when done it will be found to be equal
to broiled chicken, the flavor being more delicate than when cooked
otherwise. Serve with cream sauce, made as follows: Heat a
tablespoonful of butter in a saucepan, add a teaspoonful of flour and
stir until perfectly smooth; then add, slowly stirring in, a cup of
cold milk; let it boil up once, and season to taste with salt and
pepper and a teaspoonful of finely chopped fresh parsley. Serve in a
gravy boat, all hot.
LAMB STEW.
Cut up the lamb into small pieces (after removing all the fat) say
about two inches square. Wash it well and put it over the fire, with
just enough cold water to cover it well, and let it heat gradually. It
should stew gently until it is partly done; then add a few thin slices
of salt pork, one or two onions sliced up fine, some pepper and salt
if needed, and two or three raw potatoes cut up into inch pieces.
Cover it closely and stew until the meat is tender. Drop in a few made
dumplings, made like short biscuit, cut out _very_ small. Cook fifteen
minutes longer. Thicken the gravy with a little flour moistened with
milk. Serve.
PRESSED LAMB.
The meat, either shoulder or leg, should be put to boil in the morning
with water just enough to cover it; when tender, season with salt and
pepper, then keep it over the fire until _very_ tender and the juice
nearly boiled out. Remove it from the fire-place in a wooden chopping
bowl, season more if necessary, chop it up like hash. Place it in a
bread-pan, press out all the juice, and put it in a cool place to
harden. The pressing is generally done by placing a dish over the meat
and putting a flat-iron upon that. Nice cut up cold into thin slices,
and the broth left from the meat would make a nice soup served with
it, adding vegetables and spices.
CROQUETTES OF ODDS AND ENDS.
These are made of any scraps or bits of good food that happen to be
left from one or more meals, and in such small quantities that they
cannot be warmed up separately. As, for example, a couple of spoonfuls
of frizzled beef and cream, the lean meat of one mutton chop, one
spoonful of minced beef, two cold hard-boiled eggs, a little cold
chopped potato, a little mashed potato, a chick's leg, all the gristle
and hard outside taken from the meat. These things well chopped and
seasoned, mixed with one raw egg, a little flour and butter, and
boiling water; then made into round cakes, thick like fish-balls and
browned well with butter in a frying pan or on a griddle.
Scraps of hash, cold rice, boiled oatmeal left from breakfast, every
kind of fresh meat, bits of salt tongue, bacon, pork or ham, bits of
poultry, and crumbs of bread may be used. They should be put together
with care, so as not to have them too dry to be palatable, or too
moist to cook in shape. Most housekeepers would be surprised at the
result, making an addition to the breakfast or lunch table. Serve on
small squares of buttered toast, and with cold celery if in season.
PORK.
The best parts, and those usually used for roasting, are the loin, the
leg, the shoulder, the sparerib and chine. The hams, shoulders and
middlings are usually salted, pickled and smoked. Pork requires more
thorough cooking than most meats; if the least underdone it is
unwholesome.
To choose pork: If the rind is thick and tough, and cannot be easily
impressed with the finger, it is old; when fresh, it will look cool
and smooth, and only corn-fed pork is good; swill or still-fed pork is
unfit to cure. Fresh pork is in season from October to April. When
dressing or stuffing is used, there are more or less herbs used for
seasoning--sage, summer savory, thyme and sweet marjoram; these can be
found (in the dried, pulverized form, put up in small, light packages)
at most of the best druggists; still those raised and gathered at home
are considered more fresh.
ROAST PIG.
Prepare your dressing as for DRESSING FOR FOWLS, adding half an onion,
chopped fine; set it inside. Take a young pig about six weeks old,
wash it thoroughly inside and outside; and in another water put a
teaspoonful of baking soda, and rinse out the inside again; wipe it
dry with a fresh towel, salt the inside and stuff it with the prepared
dressing; making it full and plump, giving it its original size and
shape. Sew it up, place it in a kneeling posture in the dripping-pan,
tying the legs in proper position. Pour a little hot salted water into
the dripping-pan, baste with butter and water a few times as the pig
warms, afterwards with gravy from the dripping-pan. When it begins to
smoke all over rub it often with a rag dipped in melted butter. This
will keep the skin from cracking and it still will be crisp. It will
take from two to three hours to roast. Make the gravy by skimming off
most of the grease; stir into that remaining in the pan a good
tablespoonful of flour, turn in water to make it the right
consistency, season with pepper and let all boil up once. Strain, and
if you like wine in it, add half a glass; turn it into a gravy boat.
Place the pig upon a large, hot platter, surrounded with parsley or
celery tops; place a green wreath around the neck, and a sprig of
celery in its mouth. In carving, cut off its head first; split down
the back, take off its hams and shoulders, and separate the ribs.
ROAST LOIN OF PORK.
Score the skin in strips about a quarter of an inch apart; place it in
a dripping-pan with a _very little_ water under it; cook it moderately
at first, as a high heat hardens the rind before the meat is heated
through. If it is very lean, it should be rubbed with fresh lard or
butter when put into the pan. A stuffing might be made of bread
crumbs, chopped sage and onions, pepper and salt, and baked separately
on a pie dish; this method is better than putting it in the meat, as
many persons have a great aversion to its flavor. A loin weighing
about six pounds will roast in two hours; allow more time if it should
be very fat. Make a gravy with flour stirred into the pork drippings.
Serve with apple sauce and pickles.
ROAST LEG OF PORK.
Choose a small leg of fine young pork; cut a slit in the knuckle with
a sharp knife, and fill the space with sage and onion chopped, and a
little pepper and salt. When half done, score the skin in slices, but
do not cut deeper than the outer rind. Apple sauce and potatoes should
be served with it. The gravy is to be made the same way as for beef
roast, by turning off all the superfluous fat and adding a spoonful of
flour stirred with a little water; add water to make the right
consistency. Serve in a gravy boat.
BOILED LEG OF PORK.
For boiling, choose a small, compact, well-filled leg, and rub it well
with salt; let it remain in pickle for a week or ten days, turning and
rubbing it every day. An hour before dressing it put it into cold
water for an hour, which improves the color. If the pork is purchased
ready salted, ascertain how long the meat has been in pickle and soak
it accordingly. Put it into a boiling-pot, with sufficient cold water
to cover it, let it gradually come to a boil, and remove the scum as
it rises. Simmer it very gently until tender, and do not allow it to
boil fast, or the knuckle will fall to pieces before the middle of the
leg is done. Carrots, turnips or parsnips may be boiled with the pork,
some of which should be laid around the dish as a garnish.
_Time._--A leg of pork weighing eight pounds, three hours after the
water boils, and to be simmered very gently.
FRESH PORK POT-PIE.
Boil a sparerib, after removing all the fat and cracking the bones,
until tender; remove the scum as it rises, and when tender season with
salt and pepper; half an hour before time for serving the dinner
thicken the gravy with a little flour. Have ready another kettle, into
which remove all the bones and most of the gravy, leaving only
sufficient to cover the pot half an inch above the rim that rests on
the stove; put in the crust, cover tight, and boil steadily forty-five
minutes. To prepare the crust, work into light dough a _small_ bit of
butter, roll it out thin, cut it in small, square cakes, and lay them
on the moulding-board until very light. No steam should possibly
escape while the crust is cooking, and by no means allow the pot to
cease boiling.
ROAST SPARERIB.
Trim off the rough ends neatly, crack the ribs across the middle, rub
with salt and sprinkle with pepper, fold over, stuff with turkey
dressing, sew up tightly, place in a dripping-pan with a pint of
water, baste frequently, turning over once so as to bake both sides
equally until a rich brown.
PORK TENDERLOINS.
The tenderloins are unlike any other part of the pork in flavor. They
may be either fried or broiled; the latter being drier, require to be
well-buttered before serving, which should be done on a hot platter
before the butter becomes oily. Fry them in a little lard, turning
them to have them cooked through; when done, remove, and keep hot
while making a gravy by dredging a little flour into the hot fat; if
not enough add a little butter or lard, stir until browned, and add a
little milk or cream, stir briskly, and pour over the dish. A little
Worcestershire sauce may be added to the gravy if desired.
PORK CUTLETS.
Cut them from the leg, and remove the skin; trim them and beat them,
and sprinkle on salt and pepper. Prepare some beaten egg in a pan, and
on a flat dish a mixture of bread crumbs, minced onion and sage. Put
some lard or drippings into a frying pan over the fire, and when it
boils put in the cutlets, having dipped every one first in the egg,
and then in the seasoning. Fry them twenty or thirty minutes, turning
them often. After you have taken them out of the frying pan, skim the
gravy, dredge in a little flour, give it one boil, and then pour it on
the dish round the cutlets.
Have apple sauce to eat with them.
Pork cutlets prepared in this manner may be stewed instead of being
fried. Add to them a little water, and stew them slowly till
thoroughly done, keeping them closely covered, except when you remove
the lid to skim them.
PORK CHOPS AND FRIED APPLES.
Season the chops with salt and pepper and a little powdered sage; dip
them into bread crumbs. Fry about twenty minutes or until they are
done. Put them on a hot dish; pour off part of the gravy into another
pan to make a gravy to serve with them, if you choose. Then fry apples
which you have sliced about two-thirds of an inch thick, cutting them
around the apple so that the core is in the centre of each piece;
then cut out the core. When they are browned on one side and partly
cooked, turn them carefully with a pancake turner, and finish cooking;
dish around the chops or on a separate dish.
FRIED PORK CHOPS.
Fry them the same as mutton chops. If a sausage flavor is liked,
sprinkle over them a little powdered sage or summer savory, pepper and
salt, and if a gravy is liked, skim off some of the fat in the pan and
stir in a spoonful of flour; stir it until free from lumps, then
season with pepper and salt and turn in a pint of sweet milk. Boil up
and serve in a gravy boat.
PORK PIE.
Make a good plain paste. Take from two and a half to three pounds of
the thick ends of a loin of pork, with very little fat on it; cut into
very thin slices three inches long by two inches wide; put a layer at
the bottom of a pie-dish. Wash and chop finely a handful of parsley,
also an onion. Sprinkle a small portion of these over the pork, and a
little pepper and salt. Add another layer of pork, and over that some
more of the seasoning, only be sparing of the nutmeg. Continue this
till the dish is full. Now pour into the dish a cupful of stock or
water, and a spoonful or two of catsup. Put a little paste around the
edge of the dish; put on the cover and place the pie in a rather hot
oven. When the paste has risen and begins to take color, place the pie
at the bottom of the oven, with some paper over it, as it will require
to be baked at least two hours. Some prefer to cook the meat until
partly done, before putting into the crust.
_Palmer House, Chicago_.
PORK POT-PIE.
Take pieces of ribs of lean salt pork, also a slice or two of the fat
of salt pork; scald it well with hot water so as to wash out the briny
taste. Put it into a kettle and cover it with cold water, enough for
the required want. Cover it and boil an hour, season with pepper; then
add half a dozen potatoes cut into quarters. When it all commences to
boil again, drop in dumplings made from this recipe:--
One pint of sour or buttermilk, two eggs, well beaten, a teaspoonful
of salt, a level teaspoonful of soda; dissolve in a spoonful of water
as much flour as will make a very stiff batter. Drop this into the
kettle or broth by spoonfuls, and cook forty minutes, closely covered.
PORK AND BEANS. (Baked.)
Take two quarts of white beans, pick them over the night before, put
to soak in cold water; in the morning put them in fresh water and let
them scald, then turn off the water and put on more, hot; put to cook
with them a piece of salt pork, gashed, as much as would make five or
six slices; boil slowly till soft (not mashed), then add a
tablespoonful of molasses, half a teaspoonful of soda, stir in well,
put in a deep pan, and bake one hour and a half. If you do not like to
use pork, salt the beans when boiling, and add a lump of butter when
preparing them for the oven.
BOSTON PORK AND BEANS.
Pick over carefully a quart of small, white beans; let them soak over
night in cold water; in the morning wash and drain in another water.
Put on to boil in plenty of cold water with a piece of soda the size
of a bean; let them come to a boil, then drain again, cover with water
once more, and boil them fifteen minutes, or until the skin of the
beans will crack when taken out and blown upon. Drain the beans again,
put them into an earthen pot, adding a tablespoonful of salt; cover
with hot water, place in the centre a pound of salt pork, first
scalding it with hot water, and scoring the rind across the top, a
quarter of an inch apart to indicate where the slices are to be cut.
Place the pot in the oven, and bake six hours or longer. Keep the oven
a moderate heat; add hot water from the tea-kettle as needed, on
account of evaporation, to keep the beans moist. When the meat becomes
crisp and looks cooked, remove it, as too long baking the pork
destroys its solidity.
FRIED SALT PORK.
Cut in thin slices, and freshen in cold water, roll in flour, and fry
crisp. If required quickly pour boiling water over the slices, let
stand a few minutes, drain and roll in flour as before; drain off most
of the grease from the frying pan; stir in while hot one or two
tablespoonfuls of flour, about half a pint of milk, a little pepper,
and salt if over freshened; let it boil, and pour into a gravy dish. A
teaspoonful of finely-chopped parsley will add pleasantly to the
appearance of the gravy.
GRILLED SALT PORK.
Take quite thin slices of the thick part of side pork, of a clear
white, and thinly streaked with lean; hold one on a toasting fork
before a brisk fire to grill; have at hand a dish of cold water, in
which immerse it frequently while cooking, to remove the superfluous
fat and render it more delicate. Put each slice as cooked in a warm
covered pan; when all are done, serve hot.
FRIED HAM AND EGGS.
Cut slices of ham quite thin, cut off the rind or skin, put them into
a hot frying pan, turning them often until crisp, taking care not to
burn the slices; three minutes will cook them well. Dish them on a hot
platter; then turn off the top of the grease, rinse out the pan, and
put back the clear grease to fry the eggs. Break the eggs separately
in a saucer, that in case a bad one should be among them it may not
mix with the rest. Slip each egg gently into the frying pan. Do not
turn them while they are frying, put keep pouring some of the hot lard
over them with a kitchen spoon; this will do them sufficiently on the
upper side. They will be done enough in about three minutes; the white
must retain its transparency so that the yolk will be seen through it.
When done take them up with a tin slice; drain off the lard, and if
any part of the white is discolored or ragged, trim it off. Lay a
fried egg upon each slice of the ham, and send to table hot.
COLD BACON AND EGGS.
An economical way of using bacon and eggs that have been left from a
previous meal is to put them in a wooden bowl and chop them quite
fine, adding a little mashed or cold chopped potato, and a little
bacon gravy, if any was left. Mix and mould it into little balls, roll
in raw egg and cracker crumbs, and fry in a spider the same as frying
eggs; fry a light brown on both sides. Serve hot. Very appetizing.
SCRAPPEL.
Scrappel is a most palatable dish. Take the head, heart and any lean
scraps of pork, and boil until the flesh slips easily from the bones.
Remove the fat, gristle and bones, then chop fine. Set the liquor in
which the meat was boiled aside until cold, take the cake of fat from
the surface and return to the fire. When it boils put in the chopped
meat and season well with pepper and salt. Let it boil again, then
thicken with corn meal as you would in making ordinary corn meal mush,
by letting it slip through the fingers slowly to prevent lumps. Cook
an hour, stirring constantly at first, afterwards putting back on the
range in a position to boil gently. When done, pour into a long,
square pan, not too deep, and mould. In cold weather this can be kept
several weeks. Cut into slices when cold, and fried brown, as you do
mush, is a cheap and delicious breakfast dish.
TO BAKE A HAM. (Corned.)
Take a medium-sized ham and place it to soak for ten or twelve hours.
Then cut away the rusty part from underneath, wipe it dry, and cover
it rather thickly over with a paste made of flour and water. Put it
into an earthen dish, and set it in a moderately heated oven. When
done, take off the crust carefully, and peel off the skin, put a frill
of cut paper around the knuckle, and raspings of bread over the fat of
the ham, or serve it glazed and garnished with cut vegetables. It will
take about four or five hours to bake it.
Cooked in this way the flavor is much finer than when boiled.
PIGS' FEET PICKLED.
Take twelve pigs' feet, scrape and wash them clean, put them into a
saucepan with enough hot (not boiling) water to cover them. When
partly done, salt them. It requires four to five hours to boil them
soft. Pack them in a stone crock, and pour over them spiced vinegar
made hot. They will be ready to use in a day or two. If you wish them
for breakfast, split them, make a batter of two eggs, a cup of milk,
salt, a teaspoonful of butter, with flour enough to make a thick
batter; dip each piece in this and fry in hot lard. Or, dip them in
beaten egg and flour and fry. Souse is good eaten cold or warm.
BOILED HAM.
First remove all dust and mold by wiping with a coarse cloth; soak it
for an hour in cold water, then wash it thoroughly. Cut with a sharp
knife the hardened surface from the base and butt of the ham. Place it
over the fire in _cold_ water, and let it come to a moderate boil,
keeping it steadily at this point, allowing it to cook twenty minutes
for every pound of meat. A ham weighing twelve pounds will require
four hours to cook properly, as underdone ham is very unwholesome.
When the ham is to be served hot, remove the skin by pealing it off,
place it on a platter, the fat side up, and dot the surface with spots
of black pepper. Stick in also some whole cloves.
If the ham is to be served cold, allow it to remain in the pot until
the water in which it was cooked becomes cold. This makes it more
juicy. Serve it in the same manner as when served hot.
BROILED HAM.
Cut your ham into thin slices, which should be a little less than one
quarter of an inch thick. Trim very closely the skin from the upper
side of each slice, and also trim off the outer edge where the smoke
has hardened the meat. If the ham is very salt lay it in _cold_ water
for one hour before cooking, then wipe with a dry cloth. Never soak
ham in tepid or hot water, as it will toughen the meat.
Broil over a brisk fire, turning the slices constantly. It will
require about five minutes, and should be served the last thing
directly from the gridiron, placed on a warm platter, with a little
butter and a sprinkle of pepper on the top of each slice. If ham or
bacon is allowed to stand by the fire after it has been broiled or
fried, it will speedily toughen, loosing all its grateful juices.
Cold boiled ham is very nice for broiling, and many prefer it to using
the raw ham.
POTTED HAM.
To TWO pounds of lean ham allow one pound of fat, two teaspoonfuls of
powdered mace, half a nutmeg, grated, rather more than half a
teaspoonful of cayenne.
_Mode._--Mince the ham, fat and lean together, in the above
proportion, and pound it well in a mortar, seasoning it with cayenne
pepper, pounded mace and nutmeg; put the mixture into a deep
baking-dish, and bake for half an hour; then press it well into a
stone jar, fill up the jar with clarified lard, cover it closely, and
paste over it a piece of thick paper. If well seasoned, it will keep a
long time in winter, and will be found very convenient for sandwiches,
etc.
BOLOGNA SAUSAGE. (Cooked.)
Two POUNDS of lean pork, two pounds of lean veal, two pounds of fresh
lean beef, two pounds of fat salt pork, one pound of beef suet, ten
tablespoonfuls of powdered sage, one ounce each of parsley, savory,
marjoram and thyme mixed. Two teaspoonfuls of cayenne pepper, the same
of black, one grated nutmeg, one teaspoonful of cloves, one minced
onion, salt to taste. Chop or grind the meat and suet; season, and
stuff into beef skins; tie these up, prick each in several places to
allow the escape of steam; put into hot, not boiling, water, and heat
gradually to the boiling point. Cook slowly for one hour; take out the
skins and lay them to dry in the sun, upon clean sweet straw or hay.
Rub the outside of the skins with oil or melted butter, and place in a
cool, dry cellar. If you wish to keep them more than a week, rub
ginger or pepper on the outside, then wash it off before using. This
is eaten without further cooking. Cut in round slices and lay sliced
lemons around the edge of the dish, as many like to squeeze a few
drops upon the sausage before eating. These are very nice smoked like
hams.
COUNTRY PORK SAUSAGES.
Six pounds lean fresh pork, three pounds of chine fat, three
tablespoonfuls of salt, two of black pepper, four tablespoonfuls of
pounded and sifted sage, two of summer savory. Chop the lean and fat
pork finely, mix the seasoning in with your hands, taste to see that
it has the right flavor, then put them into cases, either the cleaned
intestines of the hog, or make long, narrow bags of stout muslin,
large enough to contain each enough sausage for a family dish. Fill
these with the meat, dip in melted lard, and hang them in a cool, dry,
dark place. Some prefer to pack the meat in jars, pouring melted lard
over it, covering the top, to be taken out as wanted and made into
small round cakes with the hands, then fried brown. Many like spices
added to the seasoning--cloves, mace and nutmeg. This is a matter of
taste.
_Marion Harland_.
TO FRY SAUSAGES.
Put a small piece of lard or butter into the frying pan. Prick the
sausages with a fork, lay them in the melted grease, keep moving them
about, turning them frequently to prevent bursting; in ten or twelve
minutes they will be sufficiently browned and cooked. Another sure way
to prevent the cases from bursting is to cover them with cold water
and let it come to the boiling point; turn off the water and fry them.
Sausages are nicely cooked by putting them in a baking-pan them in the
oven, turning them once or twice. In this way you avoid all smoke and
disagreeable odor. A pound will cook brown in ten minutes in a hot
oven.
HEAD CHEESE.
Boil the forehead, ears and feet, and nice scraps trimmed from the
hams of a fresh pig, until the meat will almost drop from the bones.
Then separate the meat from the bones, put in a large chopping-bowl,
and season with pepper, salt, sage and summer savory. Chop it rather
coarsely; put it back in the same kettle it was boiled in, with just
enough of the liquor in which it was boiled to prevent its burning;
warm it through thoroughly, mixing it well together. Now pour it into
a strong muslin bag, press the bag between two flat surfaces, with a
heavy weight on top; when cold and solid it can be cut in slices. Good
cold, or warmed up in vinegar.
TO CURE HAMS AND BACON. (A Prize Recipe.)
For each hundred pounds of hams, make a pickle of ten pounds of salt,
two pounds of brown sugar, two ounces of saltpetre, one ounce of red
pepper, and from four to four and a half gallons of water, or just
enough to cover the hams, after being packed in a water-tight vessel,
or enough salt to make a brine to float a fresh egg high enough, that
is to say, out of water. First rub the hams with common salt and lay
them into a tub. Take the above ingredients, put them into a vessel
over the fire, and heat it hot, stirring it frequently; remove all the
scum, allow it to boil ten minutes, let it cool and pour over the
meat. After laying in this brine five or six weeks, take out, drain
and wipe, and smoke from two to three weeks. Small pieces of bacon may
remain in this pickle two weeks, which would be sufficient.
TO SMOKE HAMS AND FISH AT HOME.
Take an old hogshead, stop up all the crevices, and fix a place to put
a cross-stick near the bottom, to hang the article to be smoked on.
Next, in the side, cut a hole near the top, to introduce an iron pan
filled with hickory wood sawdust and small pieces of green wood.
Having turned the hogshead upside down, hang the articles upon the
cross-stick, introduce the iron pan in the opening, and place a piece
of red-hot iron in the pan, cover it with sawdust, and all will be
complete. Let a large ham remain ten days, and keep up a good smoke.
The best way for keeping hams is to sew them in coarse cloths,
white-washed on the outside.
TO CURE ENGLISH BACON.
This process is called the "dry cure," and is considered far
preferable to the New England or Yankee style of putting prepared
brine or pickle over the meat. First the hog should not be too large
or too fat, weighing not over two hundred pounds, then after it is
dressed and cooled cut it up into proper pieces; allow to every
hundred pounds a mixture of four quarts of common salt, one quarter of
a pound of saltpetre and four pounds of sugar. Rub this preparation
thoroughly over and into each piece, then place them into a tight tub
or suitable cask; there will a brine form of itself from the juices of
the meat, enough at least to baste it with, which should be done two
or three times a week; turning each piece every time.
In smoking this bacon, the sweetest flavor is derived from black birch
chips, but if these are not to be had, the next best wood is hickory;
the smoking with corn-cobs imparts a rank flavor to this bacon, which
is very distasteful to English people visiting this country. It
requires three weeks or a month to smoke this bacon properly.
_Berkshire Recipe_.
TO TRY OUT LARD.
Skin the leaf lard carefully, cut it into small pieces, and put it
into a kettle or saucepan; pour in a cupful of water to prevent
burning; set it over the fire where it will melt slowly. Stir it
frequently and let it simmer until nothing remains but brown scraps.
Remove the scraps with a perforated skimmer, throw in a little salt to
settle the fat, and, when clear, strain through a coarse cloth into
jars. Remember to watch it constantly, stirring it from the bottom
until the salt is thrown in to settle it; then set it back on the
range until clear. If it scorches it gives it a very bad flavor.
SAUCES AND DRESSINGS.
DRAWN BUTTER.
Melted butter is the foundation of most of the common sauces. Have a
covered saucepan for this purpose. One lined with porcelain will be
best. Take a quarter of a pound of the best fresh butter, cut it up,
and mix with it about one tablespoonful of flour. When it is
thoroughly mixed, put it into the saucepan, and add to it half a
teacupful of hot water. Cover the saucepan and set it in a large tin
pan of boiling water. Shake it round continually (always moving it the
same way) till it is entirely melted and begins to simmer. Then let it
rest till it boils up.
If you set it on too hot a fire it will be oily.
If the butter and flour are not well mixed, it will be lumpy.
If you put in too much water, it will be thin and poor. All these
defects are to be carefully avoided.
In melting butter for sweet or pudding sauce, you may use milk instead
of water.
TARTARE SAUCE.
The raw yolks of two eggs, half a teacupful of pure olive oil, three
tablespoonfuls of vinegar, one of made mustard, one teaspoonful of
sugar, a quarter of a teaspoonful of pepper, one teaspoonful of salt,
one of onion juice, one tablespoonful of chopped capers, one of
chopped cucumber pickle. Put together the same as mayonnaise dressing,
adding the chopped ingredients the last thing.
This sauce is good for fried or boiled fish, boiled tongue, fish
salad, and may be used with fried and broiled meats.
EGG SAUCE, OR WHITE SAUCE.
Mix two tablespoonfuls of sifted flour with half a teacup of warm
butter. Place over the fire a saucepan containing a pint of sweet milk
and a saltspoon of salt, and a dash of white pepper; when it reaches
the boiling point, add the butter and flour, stirring briskly until it
thickens and becomes like cream. Have ready three cold hard-boiled
eggs, sliced and chopped, add them to the sauce; let them heat through
thoroughly, and serve in a boat. If you have plenty of cream, use it
and omit the butter. By omitting the eggs, you have the same as "White
Sauce."
OYSTER SAUCE.
Take a pint of oysters and heat them in their own liquor long enough
to come to a boil, or until they begin to ruffle. Skim out the oysters
into a warm dish, put into the liquor a teacup of milk or cream, two
tablespoonfuls of cold butter, a pinch of cayenne and salt; thicken
with a tablespoonful of flour stirred to a paste, boil up and then add
the oysters.
Oyster sauce is used for fish, boiled turkey, chickens and boiled
white meats of most kinds.
LOBSTER SAUCE.
Put the coral and spawn of a boiled lobster into a mortar with a
tablespoonful of butter; pound it to a smooth mass, then rub it
through a sieve; melt nearly a quarter of a pound of sweet butter,
with a wine-glass of water or vinegar; add a teaspoonful of made
mustard, stir in the coral and spawn, and a little salt and pepper;
stir it until it is smooth and serve. Some of the meat of the lobster
may be chopped fine and stirred into it.
SAUCE FOR SALMON AND OTHER FISH.
One cupful of milk heated to a boil and thickened with a tablespoonful
of cornstarch previously wet up with cold water, the liquor from the
salmon, one great spoonful of butter, one raw egg beaten light, the
juice of half a lemon, mace and cayenne pepper to taste. Add the egg
to thickened milk when you have stirred in the butter and liquor; take
from the fire, season and let it stand in hot water three minutes,
covered. Lastly put in lemon juice and turn out immediately. Pour it
all over and around the salmon.
SAUCE FOR BOILED COD.
To one gill of boiling water add as much milk; stir into this while
boiling two tablespoonfuls of butter gradually, one tablespoonful of
flour wet up with cold water; as it thickens, the chopped yolk of one
boiled egg, and one raw egg beaten light. Take directly from the fire,
season with pepper, salt, a little chopped parsley and the juice of
one lemon, and set covered in boiling water (but not over fire) five
minutes, stirring occasionally. Pour part of the sauce over fish when
dished; the rest in a boat. Serve mashed potatoes with it.
FISH SAUCE. No. 1.
Make a pint of drawn butter, add one tablespoonful of pepper sauce or
Worcestershire sauce, a little salt and six hard-boiled eggs chopped
fine. Pour over boiled fish and garnish with sliced lemon.
Very nice.
FISH SAUCE. No. 2.
Half a cupful of melted butter, half a cupful of vinegar, two
tablespoonfuls of tomato catsup, salt, and a tablespoonful of made
mustard. Boil ten minutes.
CELERY SAUCE.
Mix two tablespoonfuls of flour with half a teacupful of butter; have
ready a pint of boiling milk; stir the flour and butter into the milk;
take three heads of celery, cut into small bits, and boil for a few
minutes in water, which strain off; put the celery into the melted
butter, and keep it stirred over the fire for five or ten minutes.
This is very nice with boiled fowl or turkey. Another way to make
celery sauce is: Boil a head of celery until quite tender, then put it
through a sieve; put the yolk of an egg in a basin, and beat it well
with the strained juice of a lemon; add the celery and a couple of
spoonfuls of liquor in which the turkey was boiled; salt and pepper to
taste.
CAPER SAUCE.
Chop the capers a very little, unless quite small; make half a pint of
drawn butter, to which add the capers, with a large spoonful of the
juice from the bottle in which they are sold; let it just simmer and
serve in a tureen. Nasturtiums much resemble capers in taste, though
larger, and may be used, and, in fact, are preferred by many. They are
grown on a climbing vine, and are cultivated for their blossom and for
pickling. When used as capers they should be chopped more. If
neither capers nor nasturtiums are at hand, some pickles chopped up
form a very good substitute in the sauce.
[Illustration]
BREAD SAUCE.
One cup of stale bread crumbs, one onion, two ounces of butter, pepper
and salt, a little mace. Cut the onion fine, and boil it in milk till
quite soft; then strain the milk on to the stale bread crumbs, and let
it stand an hour. Put it in a saucepan with the boiled onion, pepper,
salt and mace. Give it a boil, and serve in sauce tureen. This sauce
can also be used for grouse, and is very nice. Roast partridges are
nice served with bread crumbs, fried brown in butter, with cranberry
or currant jelly laid beside them in the platter.
TOMATO SAUCE.
Take a quart can of tomatoes, put it over the fire in a stewpan, put
in one slice of onion and two cloves, a little pepper and salt; boil
about twenty minutes; then remove from the fire and strain it through
a sieve. Now melt in another pan an ounce of butter, and as it melts,
sprinkle in a tablespoonful of flour; stir it until it browns and
froths a little. Mix the tomato pulp with it, and it is ready for the
table.
Excellent for mutton, chops, roast beef, etc.
ONION SAUCE.
Work together until light a heaping tablespoonful of flour and half a
cupful of butter, and gradually add two cups of boiling milk; stir
constantly until it come to a boil; then stir into that four tender
boiled onions that have been chopped fine. Salt and pepper to taste.
Serve with boiled veal, poultry of mutton.
CHILI SAUCE.
Boil together two dozen ripe tomatoes, three small green peppers, or a
half teaspoonful of cayenne pepper, one onion cut fine, half a cup of
sugar. Boil until thick; then add two cups of vinegar; then strain the
whole, set back on the fire and add a tablespoonful of salt, and a
teaspoonful each of ginger, allspice, cloves and cinnamon; boil all
five minutes, remove and seal in glass bottles. This is very nice.
MINT SAUCE.
Take fresh young spearmint leaves stripped from the stems; wash and
drain them, or dry on a cloth. Chop very fine, put in a gravy boat,
and to three tablespoonfuls of mint put two of white sugar; mix and
let it stand a few minutes, then pour over it six tablespoonfuls of
good cider or white-wine vinegar. The sauce should be made some time
before it is to be used, so that the flavor of the mint may be well
extracted. Fine with roast lamb.
SHARP BROWN SAUCE.
Put in a saucepan one tablespoonful of chopped onion, three
tablespoonfuls of good cider vinegar, six tablespoonfuls of water,
three of tomato catsup, a little pepper and salt, half a cup of melted
butter, in which stir a tablespoonful of sifted flour; put all
together and boil until it thickens. This is most excellent with
boiled meats, fish and poultry.
BECHAMEL SAUCE.
Put three tablespoonfuls of butter in a saucepan; add three
tablespoonfuls of sifted flour, quarter of a teaspoonful of nutmeg,
ten peppercorns, a teaspoonful of salt; beat all well together; then
add to this three slices of onion, two slices of carrot, two sprigs of
parsley, two of thyme, a bay leaf and half a dozen mushrooms cut up.
Moisten the whole with a pint of stock or water and a cup of sweet
cream. Set it on the stove and cook slowly for half an hour, watching
closely that it does not burn; then strain through a sieve. Most
excellent with roast veal, meats and fish. _St. Charles Hotel, New
Orleans_.
MAITRE D'HOTEL SAUCE.
Make a teacupful of drawn butter; add to it the juice of a lemon, two
tablespoonfuls of minced onion, three tablespoonfuls of chopped
parsley, a teaspoonful of powdered thyme or summer savory, a pinch of
cayenne and salt. Simmer over the fire and stir well. Excellent with
all kinds of fish.
WINE SAUCE FOR GAME.
Half a glass of currant jelly, half a glass of port wine, half a glass
of water, a tablespoonful of cold butter, a teaspoonful of salt, the
juice of half a lemon, a pinch of cayenne pepper and three cloves.
Simmer all together a few minutes, adding the wine after it is
strained. A few spoonfuls of the gravy from the game may be added to
it. This sauce is especially nice with venison. _Taber House, Denver_.
HOLLANDAISE SAUCE.
Half a teacupful of butter, the juice of half a lemon, the yolk of two
eggs, a speck of cayenne pepper, half a cupful of boiling water, half
a teaspoonful of salt; beat the butter to a cream, add the yolks of
eggs one by one; then the lemon juice, pepper and salt, beating all
thoroughly; place the bowl in which is the mixture in a saucepan of
boiling water; beat with an egg-beater until it begins to thicken
which will be in about a minute; then add the boiling water, beating
all the time; stir until it begins to thicken like soft custard; stir
a few minutes after taking from the fire; be careful not to cook it
too long. This is very nice with baked fish.
CURRANT JELLY SAUCE.
Three tablespoonfuls of butter, one onion, one bay leaf, one sprig of
celery, two tablespoonfuls of vinegar, half a cupful of currant jelly,
one tablespoonful of flour, one pint of stock, salt, pepper. Cook the
butter and onion until the latter begins to color. Add the flour and
herbs. Stir until brown; add the stock, and simmer twenty minutes.
Strain and skim off all the fat. Add the jelly and stir over the fire
until it is melted. Serve with game.
BROWN SAUCE.
Delicious sauce for meats is made in this way: Slice a large onion and
fry in butter till it is brown; then cover the onion with rich brown
gravy, which is left from roast beef; add mustard, salt and pepper,
and if you choose a tablespoonful of Worcestershire sauce; let this
boil up, and if too thick, thin it with a little stock or gravy, or
even a little hot water with butter. Pour this when done through a
fine sieve. Of course a larger quantity can be prepared at once than
is mentioned here.
MUSHROOM SAUCE.
Wash a pint of small button mushrooms, remove the stems and outside
skins, stew them slowly in veal gravy or milk or cream, adding an
onion, and seasoning with pepper, salt and a little butter rolled in
flour. Their flavor will be heightened by salting a few the night
before, to extract the juice. In dressing mushrooms only those of a
dull pearl color on the outside and the under part tinged with pale
pink should be selected. If there is a poisonous one among them, the
onion in the sauce will turn black. In such a case throw the whole
away. Used for poultry, beef or fish.
APPLE SAUCE.
When you wish to serve apple sauce with meat prepare it in this way:
Cook the apples until they are very tender, then stir them thoroughly
so there will be no lumps at all; add the sugar and a little gelatine
dissolved in warm water, a tablespoonful in a pint of sauce; pour the
sauce into bowls, and when cold it will be stiff like jelly, and can
be turned out on a plate. Cranberry sauce can be treated in the same
way. Many prefer this to plain stewing.
Apples cooked in the following way look very pretty on a tea-table,
and are appreciated by the palate. Select firm, round greenings; pare
neatly and cut in halves; place in a shallow stewpan with sufficient
boiling water to cover them, and a cupful of sugar to every six
apples. Each half should cook on the bottom of the pan, and be removed
from the others so as not to injure its shape. Stew slowly until the
pieces are very tender; remove to a dish carefully; boil the syrup
half an hour longer; pour it over the apples and eat cold. A few
pieces of lemon boiled in the syrup adds to the flavor. These sauces
are a fine accompaniment to roast pork or roast goose.
CIDER APPLE SAUCE.
Boil four quarts of new cider until it is reduced to two quarts; then
put into it enough pared and quartered apples to fill the kettle; let
the whole stew over a moderate fire four hours; add cinnamon if liked.
This sauce is very fine with almost any kind of meat.
OLD-FASHIONED APPLE SAUCE.
Pare and chop a dozen medium-sized apples, put them in a deep
pudding-dish; sprinkle over them a heaping coffeecupful of sugar and
one of water. Place them in the oven and bake slowly two hours or
more, or until they are a deep red brown; quite as nice as preserves.
CRANBERRY SAUCE.
One quart of cranberries, two cupfuls of sugar and a pint of water.
Wash the cranberries, then put them on the fire with the water, but in
a covered saucepan. Let them simmer until each cranberry bursts open;
then remove the cover of the saucepan, add the sugar and let them all
boil twenty minutes without the cover. The cranberries must never be
stirred from the time they are placed on the fire. This is an
unfailing recipe for a most delicious preparation of cranberries. Very
fine with turkey and game.
APPLE OMELET.
Apple omelet, to be served with broiled sparerib or roast pork, is
very delicate. Take nine large, tart apples, four, eggs, one cup of
sugar, one tablespoonful of butter; add cinnamon or other spices to
suit your taste; stew the apples till they are very soft; mash them so
that there will be no lumps; add the butter and sugar while they are
still warm; but let them cool before putting in the beaten eggs; bake
this till it is brown; you may put it all in a shallow pudding-dish or
in two tin plates to bake. Very good.
FLAVORED VINEGARS.
Almost all the flavorings used for meats and salads may be prepared in
vinegar with little trouble and expense, and will be found useful to
impart an acid to flavors when lemons are not at hand.
Tarragon, sweet basil, burnet, green mint, sage, thyme, sweet
marjoram, etc., may be prepared by putting three ounces of either of
these herbs, when in blossom, into one gallon of sharp vinegar, let
stand ten days, strain off clear, and bottle for use.
Celery and cayenne may be prepared, using three ounces of the seed as
above.
CUCUMBER VINEGAR.
_Ingredients_.--Ten large cucumbers, or twelve smaller ones, one quart
of vinegar, two onions, two shallots, one tablespoonful of salt, two
tablespoonfuls of pepper, a quarter of a teaspoonful of cayenne.
_Mode_.--Pare and slice the cucumbers, put them in a stone jar, or
wide-mouthed bottle, with the vinegar; slice the onions and shallots,
and add them, with all the other ingredients, to the cucumbers. Let it
stand four or five days; boil it all up, and when cold, strain the
liquor through a piece of muslin, and store it away in small bottles
well sealed. This vinegar is a very nice addition to gravies, hashes,
etc., as well as a great improvement to salads, or to eat with cold
meat.
CURRY POWDER.
To make curry powder, take one ounce of ginger, one ounce of mustard,
one ounce of pepper, three ounces of coriander seed, three ounces of
turmeric, half an ounce of cardamoms, one-quarter ounce of cayenne
pepper, one-quarter ounce of cinnamon, and one-quarter ounce of cumin
seed. Pound all these ingredients very fine in a mortar; sift them and
cork tight in a bottle.
This can be had ready prepared at most druggists, and it is much less
trouble to purchase it than to make it at home.
CURRY SAUCE.
One tablespoonful of butter, one of flour, one teaspoonful of curry
powder, one large slice of onion, one large cupful of stock, salt and
pepper to taste. Cut the onion fine, and fry brown in the butter. Add
the flour and curry powder. Stir for one minute, add the stock and
season with the salt and pepper. Simmer five minutes; then strain and
serve. This sauce can be served with a broil or _sauté_ of meat or
fish.
TO BROWN BUTTER.
Put a lump of butter into a hot frying pan and toss it about until it
browns. Stir brown flour into it until it is smooth and begins to
boil. Use it for coloring gravies, and sauces for meats.
TO BROWN FLOUR.
Spread flour upon a tin pie-plate, set it upon the stove or in a
_very_ hot oven, and stir continually, after it begins to color, until
it is brown all through.
Keep it always on hand; put away in glass jars covered closely. It is
excellent for coloring and thickening many dishes.
TO MAKE MUSTARD.
Boil some vinegar; take four spoonfuls of mustard, half of a
teaspoonful of sugar, a saltspoonful of salt, a tablespoonful of
melted butter; mix well.
FRENCH MUSTARD.
Three tablespoonfuls of mustard, one tablespoonful of granulated
sugar, well worked together, then beat in an egg until it is smooth;
add one teacupful of vinegar, a little at a time, working it all
smooth; then set on the stove and cook three or four minutes, stirring
all the time; when cool, add one tablespoonful of the best olive oil,
taking care to get it all thoroughly worked in and smooth. You will
find this very nice. _Mrs. D. Riegel_.
KITCHEN PEPPER.
Mix one ounce of ground ginger, half an ounce each of black pepper,
ground cinnamon, nutmeg and allspice, one teaspoonful of ground
cloves, and six ounces of salt. Keep in a tightly corked bottle. _The
Caterer_.
PREPARED COCOANUT. (For Pies, Puddings, etc.)
To prepare cocoanut for future use, first cut a hole through the meat
at one of the holes in the end, draw off the milk, then loosen the
meat by pounding the nut well on all sides. Crack the nut and take out
the meat, and place the pieces of meat in a cool open oven over night,
or for a few hours, to dry; then grate it. If there is more grated
than is needed for present use, sprinkle it with sugar, and spread out
in a cool dry place. When dry enough put away in dry cans or bottles.
Will keep for weeks.
SPICES.
Ginger is the root of a shrub first known in Asia, and now cultivated
in the West Indies and Sierra Leone. The stem grows three or four feet
high and dies every year. There are two varieties of ginger--the white
and black--caused by taking more or less care in selecting and
preparing the roots, which are always dug in winter, when the stems
are withered. The white is the best.
_Cinnamon_ is the inner bark of a beautiful tree, a native of Ceylon,
that grows from twenty to thirty feet in height and lives to be
centuries old.
_Cloves_.--Native to the Molucca Islands, and so called from
resemblance to a nail (_clavis_). The East Indians call them
"changkek" from the Chinese "techengkia" (fragrant nails). They grow
on a straight, smooth-barked tree, about forty feet high. Cloves are
not fruits, but blossoms, gathered before they are quite unfolded.
_Allspice_.--A berry so called because it combines the flavor of
several spices--grows abundantly on the allspice or bayberry tree;
native of South America and the West Indies. A single tree has been
known to produce one hundred and fifty pounds of berries. They are
purple when ripe.
_Black pepper_ is made by grinding the dried berry of a climbing vine,
native to the East Indies. White pepper is obtained from the same
berries, freed from their husk or rind. Red or cayenne pepper is
obtained by grinding the scarlet pod or seed-vessel of a tropical
plant that is now cultivated in all parts of the world.
_Nutmeg_ is the kernel of a small, smooth, pear-shaped fruit that
grows on a tree in the Molucca Islands, and other parts of the East.
The trees commence bearing in the seventh year, and continue fruitful
until they are seventy or eighty years old. Around the nutmeg or
kernel is a bright, brown shell. This shell has a soft, scarlet
covering, which, when flattened out and dried, is known as mace. The
best nutmegs are solid, and emit oil when pricked with a pin.
HERBS FOR WINTER.
To prepare herbs for winter use, such as sage, summer savory, thyme,
mint or any of the sweet herbs, they should be gathered fresh in their
season, or procure them from the market. Examine them well, throwing
out all poor sprigs; then wash and shake them; tie into small bundles,
and tie over the bundles a piece of netting or old lace (to keep off
the dust); hang up in a warm, dry place, the leaves downward. In a few
days the herb will be thoroughly dry and brittle. Or you may place
them in a cool oven and let them remain in it until perfectly dry.
Then pick off all the leaves and the tender tops of the stems; put
them in a clean, large-mouthed bottle that is perfectly dry. When
wanted for use, rub fine, and sift through a sieve. It is much better
to put them in bottles as soon as dried, as long exposure to the air
causes them to lose strength and flavor.
MEATS AND THEIR ACCOMPANIMENTS.
With roast beef: tomato sauce, grated horse-radish, mustard, cranberry
sauce, pickles.
With roast pork: apple sauce, cranberry sauce.
With roast veal: tomato sauce, mushroom sauce, onion sauce and
cranberry sauce. Horse-radish and lemons are good.
With roast mutton: currant jelly, caper sauce.
With boiled mutton: onion sauce, caper sauce.
With boiled fowls: bread sauce, onion sauce, lemon sauce, cranberry
sauce, jellies. Also cream sauce. With roast lamb: mint sauce.
With roast turkey: cranberry sauce, currant jelly. With boiled turkey:
oyster sauce.
With venison or wild ducks: cranberry sauce, currant jelly, or currant
jelly warmed with port wine.
With roast goose: apple sauce, cranberry sauce, grape or currant
jelly.
With boiled fresh mackerel: stewed gooseberries.
With boiled blue fish: white cream sauce, lemon sauce.
With broiled shad: mushroom sauce, parsley or egg sauce.
With fresh salmon: green peas, cream sauce.
Pickles are good with all roast meats, and in fact are suitable
accompaniments to all kinds of meats in general.
Spinach is the proper accompaniment to veal; green peas to lamb. Lemon
juice makes a very grateful addition to nearly all the insipid members
of the fish kingdom. Slices of lemon cut into very small dice and
stirred into drawn butter and allowed to come to the boiling point,
served with fowls, is a fine accompaniment.
VEGETABLES APPROPRIATE TO DIFFERENT DISHES.
Potatoes are good with all meats. With fowls they are nicest mashed.
Sweet potatoes are most appropriate with roast meats, as also are
onions, winter squash, cucumbers and asparagus.
Carrots, parsnips, turnips, greens and cabbage are generally eaten
with boiled meat, and corn, beets, peas and beans are appropriate to
either boiled or roasted meat. Mashed turnip is good with roast pork
and with boiled meats. Tomatoes are good with almost every kind of
meats, especially with roasts.
WARM DISHES FOR BREAKFAST.
The following of hot breakfast dishes may be of assistance in knowing
what to provide for the comfortable meal called breakfast.
Broiled beefsteak, broiled chops, broiled chicken, broiled fish,
broiled quail on toast, fried pork tenderloins, fried pig's feet,
fried oysters, fried clams, fried liver and bacon, fried chops, fried
pork, ham and eggs fried, veal cutlets breaded, sausages, fricasseed
tripe, fricasseed kidneys, turkey or chicken hash, corn beef hash,
beef croquettes, codfish balls, creamed codfish, stewed meats on
toast, poached eggs on toast, omelettes, eggs boiled plain, and eggs
cooked in any of the various styles.
VEGETABLES FOR BREAKFAST.
Potatoes in any of the various modes of cooking, also stewed tomatoes,
stewed corn, raw radishes, cucumbers sliced, tomatoes sliced raw,
water cress, lettuce.
To be included with the breakfast dishes: oatmeal mush, cracked wheat,
hominy or corn-meal mush, these with cream, milk and sugar or syrup.
Then numberless varieties of bread can be selected, in form of rolls,
fritters, muffins, waffles, corn-cakes, griddle-cakes, etc., etc.
For beverages, coffee, chocolate and cocoa, or tea if one prefers it;
these are all suitable for the breakfast table.
When obtainable always have a vase of choice flowers on the breakfast
table; also some fresh fruit, if convenient.
SALADS.
Everything in the make-up of a salad should be of the freshest
material, the vegetables crisp and fresh, the oil or butter the very
best, meats, fowl and fish well cooked, pure cider or white wine
vinegar--in fact, every ingredient first class, to insure success.
The vegetables used in salad are: Beet-root, onions, potatoes,
cabbage, lettuce, celery, cucumbers, lentils, haricots, winter cress,
peas, French beans, radish, cauliflower--all these may be used
judiciously in salad, if properly seasoned, according to the following
directions.
Chervil is a delicious salad herb, invariably found in all salads
prepared by a French _gourmet_. No man can be a true epicure who is
unfamiliar with this excellent herb. It may be procured from the
vegetable stands at Fulton and Washington markets the year round. Its
leaves resemble parsley, but are more divided, and a few of them added
to a breakfast salad give a delightful flavor.
_Chervil Vinegar_.--A few drops of this vinegar added to fish sauces
or salads is excellent, and well repays the little trouble taken in
its preparation. Half fill a bottle with fresh or dry chervil leaves;
fill the bottle with good vinegar and heat it gently by placing it in
warm water, which bring to boiling point; remove from the fire; when
cool cork, and in two weeks it will be ready for use.
MAYONNAISE DRESSING.
Put the yolks of four fresh raw eggs, with two hard-boiled ones, into
a cold bowl. Rub these as smooth as possible before introducing the
oil; a good measure of oil is a tablespoonful to each yolk of raw egg.
All the art consists in introducing the oil by degrees, a few drops at
a time. You can never make a good salad without taking plenty of time.
When the oil is well mixed, and assumes the appearance of jelly, put
in two heaping teaspoonfuls of dry table salt, one of pepper and one
of made mustard. Never put in salt and pepper before this stage of the
process, because the salt and pepper would coagulate the albumen of
the eggs, and you could not get the dressing smooth. Two
tablespoonfuls of vinegar added gradually.
The _Mayonnaise_ should be the thickness of thick cream when finished,
but if it looks like curdling when mixing it, set in the ice-box or in
a _cold_ place for about forty minutes or an hour, then mix it again.
It is a good idea to place it in a pan of cracked ice while mixing.
For lobster salad, use the _coral_, mashed and pressed through a
sieve, then add to the above.
Salad dressing should be kept in a separate bowl in a cold, place, and
not mixed with the salad until the moment it is to be served, or it
may lose its crispness and freshness.
DRESSING FOR COLD SLAW. (Cabbage Salad.)
Beat up two eggs with two tablespoonfuls of sugar, add a piece of
butter the size of half an egg, a teaspoonful of mustard, a little
pepper, and lastly a teacup of vinegar. Put all of these ingredients
into a dish over the fire and cook like a soft custard. Some think it
improved by adding half a cupful of thick sweet cream to this
dressing; in that case use less vinegar. Either way is very fine.
SALAD CREAM DRESSING. No. 1.
One cup fresh cream, one spoonful fine flour, the whites of two eggs
beaten stiff, three spoonfuls of vinegar, two spoonfuls of salad oil
or soft butter, two spoonfuls of powdered sugar, one teaspoonful salt,
one-half teaspoonful pepper, one teaspoonful of made mustard. Heat
cream almost to boiling; stir in the flour, previously wet with cold
milk; boil two minutes, stirring all the time; add sugar and take from
fire. When half cold, beat in whipped whites of egg; set aside to
cool. When quite cold, whip in the oil or butter, pepper, mustard and
salt; if the salad is ready, add vinegar and pour at once over it.
CREAM DRESSING. No. 2.
Two tablespoonfuls of whipped sweet cream, two of sugar and four of
vinegar; beat well and pour over the cabbage, previously cut very fine
and seasoned with salt.
FRENCH SALAD DRESSING.
Mix one saltspoon of pepper with one of salt; add three tablespoonfuls
of olive oil and one even tablespoonful of onion scraped fine; then
one tablespoonful of vinegar; when well mixed, pour the mixture over
your salad and stir all till well mingled.
The merit of a salad is that it should be cool, fresh and crisp. For
vegetables use only the delicate white stalks of celery, the small
heart-leaves of lettuce; or tenderest stalks and leaves of the white
cabbage. Keep the vegetable portion crisp and fresh until the time for
serving, when add the meat. For chicken and fish salads use the
"Mayonnaise dressing." For simple vegetable salads the French dressing
is most appropriate, using onion rather than garlic.
MIXED SUMMER SALAD.
Three heads of lettuce, two teaspoonfuls of green mustard leaves, a
handful of water cresses, five tender radishes, one cucumber, three
hard-boiled eggs, two teaspoonfuls of white sugar, one teaspoonful of
salt, one teaspoonful of pepper, one teaspoonful of made mustard, one
teacupful of vinegar, half a teacupful of oil.
Mix all well together, and serve with a lump of ice in the middle.
"_Common Sense in the Household_."
CHICKEN SALAD.
Boil the fowls tender and remove all the fat, gristle and skin; mince
the meat in small pieces, but do not hash it. To one chicken put twice
and a half its weight in celery, cut in pieces of about one-quarter of
an inch; mix thoroughly and set it in a cool place--the ice chest.
In the meantime prepare a "Mayonnaise dressing," and when ready for
the table pour this dressing over the chicken and celery, tossing and
mixing it thoroughly. Set it in a cool place until ready to serve.
Garnish with celery tips, or cold hard-boiled eggs, lettuce leaves,
from the heart, cold boiled beets or capers, olives.
Crisp cabbage is a good substitute for celery; when celery is not to
be had use celery vinegar in the dressing. Turkey makes a fine salad.
LOBSTER SALAD. No. 1.
Prepare a sauce with the _coral_ of a fine, new lobster, boiled fresh
for about half an hour. Pound and rub it smooth, and mix very
gradually with a dressing made from the yolks of two hard-boiled eggs,
a tablespoonful of made mustard, three of salad oil, two of vinegar,
one of white powdered sugar, a small teaspoonful of salt, as much
black pepper, a pinch of cayenne and yolks of two fresh eggs. Next
fill your salad bowl with some shred lettuce, the better part of two
leaving the small curled centre to garnish your dish with. Mingle with
this the flesh of your lobster, torn, broken or cut into bits seasoned
with salt and pepper and a small portion of the dressing. Pour over
the whole the rest of the dressing; put your lettuce-hearts down the
centre and arrange upon the sides slices of hard-boiled eggs.
LOBSTER SALAD. No. 2.
Using canned lobsters, take a can, skim off all the oil on the
surface, and chop the meat up coarsely on a flat dish. Prepare the
same way six heads of celery; mix a teaspoonful of mustard into a
smooth paste with a little vinegar; add yolks of two fresh eggs; a
tablespoonful of butter, creamed, a small teaspoonful of salt, the
same of pepper, a quarter of a teaspoonful of cayenne pepper, a gill
of vinegar, and the mashed yolks of two hard-boiled eggs. Mix a small
portion of the dressing with the celery and meat, and turn the
remainder over all. Garnish with the green tops of celery and a
hard-boiled egg, cut into thin rings.
FISH SALAD.
Take a fresh white fish or trout, boil and chop it, but not too fine;
put with the same quantity of chopped cabbage, celery or lettuce;
season the same as chicken salad. Garnish with the tender leaves of
the heart of lettuce.
OYSTER SALAD.
Drain the liquor from a quart of fresh oysters. Put them in hot
vinegar enough to cover them placed over the fire; let them remain
until _plump_, but not cooked; then drop them immediately in cold
water, drain off, and mix with them two pickled cucumbers cut fine,
also a quart of celery cut in dice pieces, some seasoning of salt and
pepper. Mix all well together, tossing up with a silver fork. Pour
over the whole a "Mayonnaise dressing." Garnish with celery tips and
slices of hard-boiled eggs arranged tastefully.
DUTCH SALAD.
Wash, split and bone a dozen anchovies, and roll each one up; wash,
split and bone one herring, and cut it up into small pieces; cut up
into dice an equal quantity of Bologna or Lyons sausage, or of smoked
ham and sausages; also, an equal quantity of the breast of cold roast
fowl, or veal; add likewise, always in the same quantity, and cut into
dice, beet-roots, pickled cucumbers, cold boiled potatoes cut in
larger dice, and in quantity according to taste, but at least thrice
as much potato as anything else; add a tablespoohful of capers, the
yolks and whites of some hard-boiled eggs, minced separately, and a
dozen stoned olives; mix all the ingredients well together, reserving
the olives and anchovies to ornament the top of the bowl; beat up
together oil and Tarragon vinegar with white pepper and French mustard
to taste; pour this over the salad and serve.
HAM SALAD.
Take cold boiled ham, fat and lean together, chop it until it is
thoroughly mixed and the pieces are about the size of peas; then add
to this an equal quantity of celery cut fine, if celery is out of
season, lettuce may be substituted. Line a dish thickly with lettuce
leaves and fill with the chopped ham and celery. Make a dressing the
same as for cold slaw and turn over the whole. Very fine.
CRAB SALAD.
Boil three dozen hard-shell crabs twenty-five minutes; drain and let
them cool gradually; remove the upper shell and the tail, break the
remainder apart and pick out the meat carefully. The large claws
should not be forgotten, for they contain a dainty morsel, and the
creamy fat attached to the upper shell should not be overlooked. Line
a salad bowl with the small white leaves of two heads of lettuce, add
the crab meat, pour over it a "Mayonnaise" garnish with crab claws,
hard-boiled eggs and little mounds of cress leaves, which may be mixed
with the salad when served.
COLD SLAW.
Select the finest head of bleached cabbage--that is to say one of the
finest and most compact of the more delicate varieties; cut up enough
into shreds to fill a large vegetable dish or salad bowl--that to be
regulated by the size of the cabbage and the quantity required; shave
very fine and after that chop up, the more thoroughly the better. Put
this into a dish in which it is to be served, after seasoning it well
with salt and pepper. Turn over it a dressing made as for cold slaw;
mix it well and garnish with slices of hard-boiled eggs.
PLAIN COLD SLAW.
Slice cabbage very fine; season with salt, pepper and a little sugar;
pour over vinegar and mix thoroughly. It is nice served in the centre
of a platter with fried oysters around it.
HOT SLAW.
Cut the cabbage as for cold slaw; put it into a stewpan and set it on
the top of the stove for half an hour, or till hot all through; do not
let it boil. Then make a dressing the same as for cold slaw, and,
while hot, pour it over the hot cabbage. Stir it until well mixed and
the cabbage looks coddled. Serve immediately.
TOMATO SALAD.
Peel and slice twelve good, sound, fresh tomatoes; the slices about a
quarter of an inch thick. Set them on the ice or in a refrigerator
while you make the dressing. Make the same as "Mayonnaise," or you may
use "Cream dressing." Take one head of the broad-leaved variety of
lettuce, wash, and arrange them neatly around the sides of a salad
bowl. Place the cold, sliced tomatoes in the centre. Pour over the
dressing and serve.
ENDIVE.
This ought to be nicely blanched and crisp, and is the most wholesome
of all salads. Take two, cut away the root, remove the dark green
leaves, and pick off all the rest; wash and drain well, add a few
chives. Dress with "Mayonnaise dressing."
Endive is extensively cultivated for the adulteration of coffee; is
also a fine relish, and has broad leaves. Endive is of the same nature
as chicory, the leaves being curly.
CELERY SALAD.
Prepare the dressing the same as for tomato salad; cut the celery into
bits half an inch long, and season. Serve at once before the vinegar
injures the crispness of the vegetables.
LETTUCE SALAD.
Take the yolks of three hard-boiled eggs, and salt and mustard to
taste; mash it fine; make a paste by adding a dessertspoonful of olive
oil or melted butter (use butter always when it is difficult to get
_fresh_ oil); mix thoroughly, and then dilute by adding _gradually_ a
teacupful of vinegar, and pour over the lettuce. Garnish by _slicing_
another egg and laying over the lettuce. This is sufficient for a
moderate-sized dish of lettuce.
POTATO SALAD, HOT.
Pare six or eight large potatoes, and boil till done, and slice thin
while hot; peel and cut up three large onions into small bits and mix
with the potatoes; cut up some breakfast bacon into small bits,
sufficient to fill a teacup and fry it a light brown; remove the meat,
and into the grease stir three tablespoonfuls of vinegar, making a
sour gravy, which with the bacon pour over the potato and onion; mix
lightly. To be eaten when hot.
POTATO SALAD, COLD.
Chop cold boiled potatoes fine, with enough raw onions to season
nicely; make a dressing as for lettuce salad, and pour over it.
BEAN SALAD.
String young beans; break into half-inch pieces or leave whole; wash
and cook soft in salt water; drain well; add finely chopped onions,
pepper, salt and vinegar; when cool, add olive oil or melted butter.
TO DRESS CUCUMBERS RAW.
They should be as fresh from the vine as possible, few vegetables
being more unwholesome when long gathered. As soon as they are brought
in lay them in cold water. Just before they are to go to the table
take them out, pare them and slice them into a pan of fresh cold
water. When they are all sliced, transfer them to a deep dish; season
them with a little salt and black pepper, and pour over them some of
the best vinegar. You may mix with them a small quantity of sliced
onions, not to be eaten, but to communicate a slight flavor of onion
to the vinegar.
CELERY UNDRESSED.
Celery is sometimes sent to the table without dressing. Scrape the
outside stalks, and cut off the green tops and the roots; lay it in
cold water until near the time to serve, then change the water, in
which let it stand three or four minutes; split the stalks in three,
with a sharp knife, being careful not to break them, and serve in
goblet-shaped salad glasses.
To crisp celery, let it lie in ice-water two hours before serving; to
fringe the stalks, stick several coarse needles into a cork, and draw
the stalk half way from the top through the needles several times and
lay in the refrigerator to curl and crisp.
RADISHES.
All the varieties are generally served in the same manner, by scraping
and placing on the table in glasses containing some cold water to keep
them fresh looking.
PEPPERGRASS AND CRESS.
These are used mostly as an appetizer, served simply with salt.
Cresses are occasionally used in making salad.
HORSE-RADISH.
Horse-radish is an agreeable relish, and has a particularly fresh
taste in the spring; is scraped fine or grated, and set on the table
in a small covered cup; much that is bottled and sold as horse-radish
is adulterated with grated turnip.
LETTUCE.
Wash each leaf separately, breaking them from the head; crisp in
ice-water and serve the leaves whole, to be prepared at table,
providing hard-boiled eggs cut in halves or slices, oil and other
ingredients, to be mixed at table to individual taste.
CATSUPS.
TOMATO CATSUP. No. 1.
Put into two quarts of tomato pulp (or two cans of canned tomatoes)
one onion, cut fine, two tablespoonfuls of salt and three
tablespoonfuls of brown sugar. Boil until quite thick; then take from
the fire and strain it through a sieve, working it until it is all
through but the seeds. Put it back on the stove, and add two
tablespoonfuls of mustard, one of allspice, one of black pepper and
one of cinnamon, one teaspoonful of ground cloves, half a teaspoonful
of cayenne pepper, one grated nutmeg, one pint of good vinegar; boil
it until it will just run from the mouth of a bottle. It should be
watched, stirred often, that it does not burn. If sealed tight while
_hot_, in large-mouthed bottles, it will keep good for years.
TOMATO CATSUP. No. 2.
Cook one gallon of choice ripe tomatoes; strain them, and cook again
until they become quite thick. About fifteen minutes before taking up
put into them a small level teaspoonful of cayenne pepper, one
tablespoonful of mustard seed, half a tablespoonful of whole cloves,
one tablespoonful of whole allspice, all tied in a thin muslin bag. At
the same time, add one heaping tablespoonful of sugar, and one
teacupful of best vinegar and salt to suit the taste. Seal up
air-tight, either in bottles or jugs. This is a valuable Southern
recipe.
GREEN TOMATO CATSUP.
One peck of green tomatoes and two large onions sliced. Place them in
layers, sprinkling salt between; let them stand twenty-four hours and
then drain them. Add a quarter of a pound of mustard seed, one ounce
allspice, one ounce cloves, one ounce ground mustard, one ounce ground
ginger, two tablespoonfuls black pepper, two teaspoonfuls celery seed,
a quarter of a pound of brown sugar. Put all in preserving-pan, cover
with vinegar and boil two hours; then strain through a sieve and
bottle for use.
WALNUT CATSUP.
One hundred walnuts, six ounces of shallots, one head of garlic, half
a pound of salt, two quarts of vinegar, two ounces of anchovies, two
ounces of pepper, a quarter of an ounce of mace, half an ounce of
cloves; beat in a large mortar a hundred green walnuts until they are
thoroughly broken; then put them into a jar with six ounces of
shallots cut into pieces, a head of garlic, two quarts of vinegar and
the half pound of salt; let them stand for a fortnight, stirring them
twice a day. Strain off the liquor, put into a stewpan with the
anchovies, whole pepper, half an ounce of cloves and a quarter of an
ounce of mace; boil it half an hour, skimming it well. Strain it off,
and, when cold, pour it clear from any sediment into small bottles,
cork it down closely and store it in a dry place. The sediment can be
used for flavoring sauces.
OYSTER CATSUP.
One pint of oyster meats, one teacupful of sherry, a tablespoonful of
salt, a teaspoonful of cayenne pepper, the same of powdered mace, a
gill of cider vinegar.
Procure the oysters very fresh and open sufficient to fill a pint
measure; save the liquor and scald the oysters in it with the sherry;
strain the oysters and chop them fine with the salt, cayenne and mace,
until reduced to a pulp; then add it to the liquor in which they were
scalded; boil it again five minutes and skim well; rub the whole
through a sieve, and, when cold, bottle and cork closely. The corks
should be sealed.
MUSHROOM CATSUP.
Use the larger kind known as umbrellas or "flaps." They must be very
fresh and not gathered in very wet weather, or the catsup will be less
apt to keep. Wash and cut them in two to four pieces, and place them
in a wide, flat jar or crock in layers, sprinkling each layer with
salt, and let them stand for twenty-four hours; take them out and
press out the juice, when bottle and cork; put the mushrooms back
again, and in another twenty-four hours press them again; bottle and
cork; repeat this for the third time, and then mix together all the
juice extracted; add to it pepper, allspice, one or more cloves
according to quantity, pounded together; boil the whole, and skim as
long as any scum rises; bottle when cool; put in each bottle two
cloves and a pepper-corn. Cork and seal, put in a dry place, and it
will keep for years.
GOOSEBERRY CATSUP.
Ten pounds of fruit gathered just before ripening, five pounds of
sugar, one quart of vinegar, two tablespoonfuls each of ground black
pepper, allspice and cinnamon. Boil the fruit in vinegar until reduced
to a pulp, then add sugar and the other seasoning. Seal it hot.
Grape catsup is made in the same manner.
CUCUMBER CATSUP.
Take cucumbers suitable for the table; peel and grate them, salt a
little, and put in a bag to drain over night; in the morning season to
taste with salt, pepper and vinegar, put in small jars and seal tight
for fall or winter use.
CURRANT CATSUP.
Four pounds of currants, two pounds of sugar, one pint of vinegar, one
teaspoonful of cloves, a tablespoonful of cinnamon, pepper and
allspice. Boil in a porcelain saucepan until thoroughly cooked. Strain
through a sieve all but the skins; boil down until just thick enough
to run freely from the mouth of a bottle when cold. Cork and set
aside.
APPLE CATSUP.
Peel and quarter a dozen sound, tart apples; stew them until soft in
as little water as possible, then pass them through a sieve. To a
quart of the sifted apple, add a teacupful of sugar, one teaspoonful
of pepper, one of cloves, one of mustard, two of cinnamon, and two
medium-sized onions, chopped _very_ fine. Stir all together, adding a
tablespoonful of salt and a pint of vinegar. Place over the fire and
boil one hour, and bottle while hot; seal very tight. It should be
about as thick as tomato catsup, so that it will just run from the
bottle.
CELERY VINEGAR.
A quart of fresh celery, chopped fine, or a quarter of a pound of
celery seed; one quart of best vinegar; one tablespoonful of salt, and
one of white sugar. Put the celery or seed into a jar, heat the
vinegar, sugar and salt; pour it boiling hot over the celery, let it
cool, cover it tightly and set away. In two weeks strain and bottle.
SPICED VINEGAR.
Take one quart of cider vinegar, put into it half an ounce of celery
seed, one-third of an ounce of dried mint, one-third of an ounce of
dried parsley, one garlic, three small onions, three whole cloves, a
teaspoonful of whole pepper-corns, a teaspoonful of grated nutmeg,
salt to taste and a tablespoonful of sugar; add a tablespoonful of
good brandy. Put all into a jar, and cover it well; let it stand for
three weeks, then strain and bottle it well. Useful for flavoring
salad and other dishes.
PICKLES.
Pickles should never be put into vessels of brass, copper or tin, as
the action of the acid on such metals often results in poisoning the
pickles. Porcelain or granite-ware is the best for such purposes.
Vinegar that is used for pickling should be the best cider or
white-wine, and should never be boiled more than five or six minutes,
as it reduces its strength. In putting away pickles, use stone or
glass jars; the glazing on common earthenware is rendered injurious by
the action of the vinegar. When the jar is nearly filled with the
pickles, the vinegar should completely cover them, and if there is any
appearance of their not doing well, turn off the vinegar, cover with
fresh vinegar and spices. Alum in small quantities is useful in
making them firm and crisp. In using ground spices, tie them up in
muslin bags.
To green pickles, put green grape-vine leaves or green cabbage leaves
between them when heating. Another way is to heat them in strong
ginger tea. Pickles should be kept closely covered, put into glass
jars and sealed tightly.
"Turmeric" is India saffron, and is used very much in pickling as a
coloring.
A piece of horse-radish put into a jar of pickles will keep the
vinegar from losing its strength, and the pickles will keep sound much
longer, especially tomato pickles.
CUCUMBER PICKLES.
Select the medium, small-sized cucumbers. For one bushel make a brine
that will bear up an egg; heat it boiling hot and pour it over the
cucumbers; let them stand twenty-four hours, then wipe them dry; heat
some vinegar boiling hot and pour over them, standing again
twenty-four hours. Now change the vinegar, putting on fresh vinegar,
adding one quart of brown sugar, a pint of white mustard seed, a small
handful of whole cloves, the same of cinnamon sticks, a piece of alum
the size of an egg, half a cup of celery seed; heat it all boiling hot
and pour over the cucumbers.
SLICED CUCUMBER PICKLE.
Take one gallon of medium-sized cucumbers, put them into a jar or
pail. Put into enough _boiling_ water to cover them a small handful of
salt, turn it over them and cover closely; repeat this three mornings,
and the fourth morning scald enough cider vinegar to cover them,
putting into it a piece of alum as large as a walnut, a teacup of
horse-radish root cut up fine; then tie up in a small muslin bag, one
teaspoonful of mustard, one of ground cloves, and one of cinnamon.
Slice up the cucumbers half of an inch thick, place them in glass jars
and pour the scalding vinegar over them. Seal tight and they will keep
good a year or more.
_Mrs. Lydia C. Wright, South Vernon, Vermont._
CUCUMBER PICKLES. (For Winter Use.)
A good way to put down cucumbers, a few at a time:--
When gathered from the vines, wash, and put in a firkin or half barrel
layers or cucumbers and rock-salt alternately, enough salt to make
sufficient brine to cover them, no water; cover with a cloth; keep
them under the brine with a heavy board; take off the cloth, and rinse
it every time you put in fresh cucumbers, as a scum will rise and
settle upon it. Use plenty of salt and it will keep a year. To prepare
pickles for use, soak in hot water, and keep in a warm place until
they are fresh enough, then pour spiced vinegar over them and let them
stand over night, then pour that off and put on fresh.
GREEN TOMATO PICKLES. (Sweet.)
One peck of green tomatoes, sliced the day before you are ready for
pickling, sprinkling them through and through with salt, not _too_
heavily; in the morning drain off the liquor that will drain from
them. Have a dozen good-sized onions rather coarsely sliced; take a
suitable kettle and put in a layer of the sliced tomatoes, then of
onions, and between each layer sprinkle the following spices: Six
_red_ peppers chopped coarsely, one cup of sugar, one tablespoonful of
ground allspice, one tablespoonful of ground cinnamon, a teaspoonful
of cloves, one tablespoonful of mustard. Turn over three pints of good
vinegar, or enough to completely cover them; boil until tender. This
is a choice recipe.
If the flavor of onions is objectionable, the pickle is equally as
good without them.
GREEN TOMATO PICKLES. (Sour.)
Wash and slice, without peeling, one peck of sound green tomatoes, put
them into a jar in layers with a slight sprinkling of salt between.
This may be done over night; in the morning drain off the liquor that
has accumulated. Have two dozen medium-sized onions peeled and sliced,
also six red peppers chopped fine. Make some spiced vinegar by boiling
for half an hour a quart of cider vinegar with whole spices in it. Now
take a porcelain kettle and place in it some of the sliced tomatoes,
then some of the sliced onions; shake in some black pepper and some of
the chopped red peppers; pour over some of the spiced vinegar; then
repeat with the tomatoes, onions, etc., until the kettle is full;
cover with cold, pure cider vinegar and cook until tender, but not too
soft. Turn into a jar well covered and set in a cool place.
PICKLED MUSHROOMS.
Sufficient vinegar to cover the mushrooms; to each quart of mushrooms
two blades pounded mace, one ounce ground pepper, salt to taste.
Choose some nice young button mushrooms for pickling and rub off the
skin with a piece of flannel and salt, and cut off the stalks; if very
large, take out the red inside, and reject the black ones, as they are
too old. Put them in a stewpan, sprinkle salt over them, with pounded
mace and pepper in the above proportion; shake them well over a clear
fire until the liquor flows and keep them there until it is all dried
up again; then add as much vinegar as will cover them; just let it
simmer for one minute and store it away in stone jars for use. When
cold tie down with bladder and keep in a dry place; they will remain
good for a length of time, and are generally considered excellent for
flavoring stews and other dishes.
PICKLED CABBAGE. (Purple.)
Cut a sound cabbage into quarters, spread it on a large flat platter
or dish and sprinkle thickly with salt; set it in a cool place for
twenty-four hours; then drain off the brine, wipe it dry and lay it in
the sun two hours, and cover with cold vinegar for twelve hours.
Prepare a pickle by seasoning enough vinegar to cover the cabbage with
equal quantities of mace, allspice, cinnamon and black pepper, a cup
of sugar to every gallon of vinegar, and a teaspoonful of celery seed
to every pint. Pack the cabbage in a stone jar; boil the vinegar and
spices five minutes and pour on hot. Cover and set away in a cool, dry
place. It will be good in a month. A few slices of beetroot improves
the color.
PICKLED WHITE CABBAGE.
This recipe recommends itself as of a delightful flavor yet easily
made, and a convenient substitute for the old-fashioned, tedious
method of pickling the same vegetable. Take a peck of quartered
cabbage, put a layer of cabbage and one of salt, let it remain over
night; in the morning squeeze them and put them on the fire, with four
chopped onions covered with vinegar; boil for half an hour, then add
one ounce of turmeric, one gill of black pepper, one gill of celery
seed, a few cloves, one tablespoonful of allspice, a few pieces of
ginger, half an ounce of mace, and two pounds of brown sugar. Let it
boil half an hour longer, and when cold it is fit for use. Four
tablespoonfuls of made mustard should be added with the other
ingredients.
PICKLED CAULIFLOWER.
Break the heads into small pieces and boil ten or fifteen minutes in
salt and water; remove from the water and drain carefully. When cold,
place in a jar, and pour over it hot vinegar, in which has been
scalded a liberal supply of whole cloves, pepper, allspice and white
mustard. Tie the spices in a bag, and, on removing the vinegar from
the fire, stir into each quart of it two teaspoonfuls of French
mustard, and half a cup of white sugar. Cover tightly and be sure to
have the vinegar cover the pickle.
PICKLED GREEN PEPPERS.
Take two dozen large, green, bell peppers, extract the seeds by
cutting a slit in the side (so as to leave them whole). Make a strong
brine and pour over them; let them stand twenty-four hours. Take them
out of the brine, and soak them in water for a day and a night; now
turn off this water and scald some vinegar, in which put a small piece
of alum, and pour over them, letting them stand three days. Prepare a
stuffing of two hard heads of white cabbage, chopped fine, seasoned
slightly with salt and a cup of white mustard seed; mix it well and
stuff the peppers hard and full; stitch up, place them in a stone jar,
and pour over spiced vinegar scalding hot. Cover tightly.
GREEN PEPPER MANGOES.
Select firm, sound, green peppers, and add a few red ones as they are
ornamental and look well upon the table. With a sharp knife remove the
top, take out the seed, soak over night in salt water, then fill with
chopped cabbage and green tomatoes, seasoned with salt, mustard seed
and ground cloves. Sew on the top. Boil vinegar sufficient to cover
them, with a cup of brown sugar, and pour over the mangoes. Do this
three mornings, then seal.
CHOWCHOW. (Superior English Recipe.)
This excellent pickle is seldom made at home, as we can get the
imported article so much better than it can be made from the usual
recipes. This we vouch for being as near the genuine article as can
be made: One quart of young, tiny cucumbers, not over two inches
long, two quarts of _very_ small white onions, two quarts of tender
string beans, each one cut in halves, three quarts of green tomatoes,
sliced and chopped very coarsely, two fresh heads of cauliflower, cut
into small pieces, or two heads of white, hard cabbage.
After preparing these articles, put them in a stone jar, mix them
together, sprinkling salt between them sparingly. Let them stand
twenty-four hours, then drain off _all_ the brine that has
accumulated. Now put these vegetables in a preserving kettle over the
fire, sprinkling through them an ounce of turmeric for coloring, six
red peppers, chopped coarsely, four tablespoonfuls of mustard seed,
two of celery seed, two of whole allspice, two of whole cloves, a
coffee cup of sugar, and two-thirds of a teacup of best ground mixed
mustard. Pour on enough of the best cider vinegar to cover the whole
well; cover tightly and simmer all well until it is cooked all through
and seems tender, watching and stirring it often. Put in bottles or
glass jars. It grows better as it grows older, especially if sealed
when hot.
PICKLED ONIONS.
Peel small onions until they are white. Scald them in salt and water
until tender, then take them up, put them into wide-mouthed bottles,
and pour over them hot spiced vinegar; when cold cork them close. Keep
in a dry, dark place. A tablespoonful of sweet oil may be put in the
bottles before the cork. The best sort of onions for pickling are the
small white buttons.
PICKLED MANGOES.
Let the mangoes, or young musk-melons, lie in salt water, strong
enough to bear an egg, for two weeks; then soak them in pure water for
two days, changing the water two or three times; then remove the seeds
and put the mangoes in a kettle, first a layer of grape leaves, then
mangoes, and so on until all are in, covering the top with leaves; add
a lump of alum the size of a hickory nut; pour vinegar over them and
boil them ten or fifteen minutes; remove the leaves and let the
pickles stand in this vinegar for a week; then stuff them with the
following mixture: One pound of ginger soaked in brine for a day or
two, and cut in slices, one ounce of black pepper, one of mace, one of
allspice, one of turmeric, half a pound of garlic, soaked for a day
or two in brine and then dried; one pint grated horse-radish, one of
black mustard seed and one of white mustard seed; bruise all the
spices and mix with a teacup of pure olive oil; to each mango add one
teaspoonful of brown sugar; cut one solid head of cabbage fine; add
one pint of small onions, a few small cucumbers and green tomatoes;
lay them in brine a day and a night, then drain them well and add the
imperfect mangoes chopped fine and the spices; mix thoroughly, stuff
the mangoes and tie them; put them in a stone jar and pour over them
the best cider vinegar; set them in a bright, dry place until they are
canned. In a month add three pounds of brown sugar; if this is not
sufficient, add more until agreeable to taste. This is for four dozen
mangoes.
PICKLE OF RIPE CUCUMBERS.
This is a French recipe and is the most excellent of all the
high-flavored condiments; it is made by _sun-drying_ thirty _old_,
full grown cucumbers, which have first been pared and split, had the
seeds taken out, been salted and let stand twenty-four hours. The sun
should be permitted to _dry_, not simply drain them. When they are
moderately dry, wash them with vinegar and place them in layers in a
jar, alternating them with a layer of horse-radish, mustard seed,
garlic and onions for each layer of cucumbers. Boil in one quart of
vinegar, one ounce of race ginger, half an ounce of allspice and the
same of turmeric; when cool pour this over the cucumbers, tie up
tightly and set away. This pickle requires several months to mature
it, but is delicious when old, keeps admirably, and only a little is
needed as a relish.
PICKLED OYSTERS.
One gallon of oysters; wash them well in their own liquor; carefully
clear away the particles of shell, then put them into a kettle, strain
the liquor over them, add salt to your taste, let them just come to
the boiling point, or until the edges curl up; then skim them out and
lay in a dish to cool; put a sprig of mace and a little cold pepper
and allow the liquor to boil some time, skimming it now and then so
long as any skum rises. Pour it into a pan and let it cool. When
perfectly cool, add a half pint of strong vinegar, place the oysters
in a jar and pour the liquor over them.
RIPE CUCUMBER PICKLES. (Sweet.)
Pare and seed ripe cucumbers. Slice each cucumber lengthwise into four
pieces, or cut it into fancy shapes, as preferred. Let them stand
twenty-four hours covered with cold vinegar. Drain them; then put them
into fresh vinegar, with two pounds of sugar and one ounce of cassia
buds to one quart of vinegar, and a tablespoonful of salt. Boil all
together twenty minutes. Cover them closely in a jar.
PICCALILLI.
One peck of green tomatoes; eight large onions chopped fine, with one
cup of salt well stirred in. Let it stand over night; in the morning
drain off all the liquor. Now take two quarts of water and one of
vinegar, boil all together twenty minutes. Drain all through a sieve
or colander. Put it back into the kettle again; turn over it two
quarts of vinegar, one pound of sugar, half a pound of white mustard
seed, two tablespoonfuls of ground pepper, two of cinnamon, one of
cloves, two of ginger, one of allspice, and half a teaspoonful of
cayenne pepper. Boil all together fifteen minutes or until tender.
Stir it often to prevent scorching. Seal in glass jars.
A most delicious accompaniment for any kind of meat or fish.
_Mrs. St. Johns._
PICKLED EGGS.
Pickled eggs are very easily prepared and most excellent as an
accompaniment for cold meats. Boil quite hard three dozen eggs, drop
in cold water and remove the shells, and pack them when entirely cold
in a wide-mouthed jar, large enough to let them in or out without
breaking. Take as much vinegar as you think will cover them entirely
and boil it in white pepper, allspice, a little root ginger; pack them
in stone or wide-mouthed glass jars, occasionally putting in a
tablespoonful of white and black mustard seed mixed, a small piece of
race ginger, garlic, if liked, horse-radish ungrated, whole cloves,
and a very little allspice. Slice two of three green peppers, and add
in very small quantities. They will be fit for use in eight or ten
days.
AN ORNAMENTAL PICKLE.
Boil fresh eggs half an hour, then put them in cold water. Boil red
beets until tender, peel and cut in dice form, and cover with vinegar,
spiced; shell the eggs and drop into the pickle jar.
EAST INDIA PICKLE.
Lay in strong brine for two weeks, or until convenient to use them,
small cucumbers, very small common white onions, snap beans, gherkins,
hard white cabbage quartered, plums, peaches, pears, lemons, green
tomatoes and anything else you may wish. When ready, take them out of
the brine and simmer in pure water until tender enough to stick a
straw through--if still too salt, soak in clear water; drain
thoroughly and lay them in vinegar in which is dissolved one ounce of
turmeric to the gallon. For five gallons of pickle, take two ounces of
mace, two of cloves, two of cinnamon, two of allspice, two of celery
seed, a quarter of a pound of white race ginger, cracked fine, half a
pound of white mustard seed, half a pint of small red peppers, quarter
of a pound of grated horse-radish, half a pint of flour mustard, two
ounces of turmeric, half a pint of garlic, if you like; soak in two
gallons of cider vinegar for two weeks, stirring daily. After the
pickles have lain in the turmeric vinegar for a week, take them out
and put in jars or casks, one layer of pickle and one of spice out of
the vinegar, till all is used. If the turmeric vinegar is still good
and strong, add it and the spiced vinegar. If the turmeric vinegar be
much diluted do not use it, but add enough fresh to the spiced to
cover the pickles; put it on the fire with a pound of brown sugar to
each gallon; when boiling, pour over the pickle. Repeat this two or
three times as your taste may direct.
MIXED PICKLES.
Scald in salt water until tender cauliflower heads, small onions,
peppers, cucumbers cut in dice, nasturtiums and green beans; then
drain until dry and pack into wide-mouthed bottles. Boil in each pint
of cider vinegar one tablespoonful of sugar, half a teaspoonful of
salt and two tablespoonfuls of mustard; pour over the pickle and seal
carefully. Other spices may be added if liked.
BLUEBERRY PICKLES.
For blueberry pickles, old jars which have lost their covers, or whose
edges have been broken so that the covers will not fit tightly, serve
an excellent purpose as these pickles _must not_ be kept air-tight.
Pick over your berries, using only sound ones; fill your jars or
wide-mouthed bottles to within an inch of the top, then pour in
molasses enough to settle down into _all_ the spaces; this cannot be
done in a moment, as molasses does not _run_ very freely. Only lazy
people will feel obliged to stand by and watch its progress. As it
settles, pour in more until the berries are covered. Then tie over the
top a piece of cotton cloth to keep the flies and other insects out
and set away in the preserve closet. Cheap molasses is good enough,
and your pickles will soon be "sharp." Wild grapes may be pickled in
the same manner.
PICKLED BUTTERNUTS AND WALNUTS.
These nuts are in the best state for pickling when the outside shell
can be penetrated by the head of a pin. Scald them and rub off the
outside skin, put them in a strong brine for six days, changing the
water every other day, keeping them closely covered from the air. Then
drain and wipe them (piercing each nut through in several places with
a large needle) and prepare the pickle as follows: For a hundred large
nuts, take of black pepper and ginger root each an ounce; and of
cloves, mace and nutmeg, each a half ounce. Pound all the spices to
powder and mix them well together, adding two large spoonfuls of
mustard seed. Put the nuts into jars (having first stuck each of them
through in several places with a large needle), strewing the powdered
seasoning between every layer of nuts. Boil for five minutes a gallon
of the very best cider vinegar and pour it boiling hot upon the nuts.
Secure the jars closely with corks. You may begin to eat the nuts in a
fortnight.
WATERMELON PICKLE.
Ten pounds of watermelon rind boiled in pure water until tender; drain
the water off, and make a syrup of two pounds of white sugar, one
quart of vinegar, half an ounce of cloves, one ounce of cinnamon. The
syrup to be poured over the rind boiling hot three days in succession.
SWEET PICKLE FOR FRUIT.
Most of the recipes for making a sweet pickle for fruit, such as
cling-stone peaches, damsons, plums, cherries, apricots, etc., are so
similar, that we give that which is most successfully used.
To every quart of fruit, allow a cup of white sugar and a large pint
of good cider vinegar, adding half an ounce of _stick_ cinnamon, one
tablespoonful of _whole_ cloves, the same of whole allspice. Let it
come to a boil, and pour it hot over the fruit; repeat this two or
three days in succession; then seal hot in glass jars if you wish to
keep it for a long time.
The _fruit_, not the liquor, is to be eaten, and used the same as any
pickle. Some confound this with "Spiced Fruit," which is not treated
the same, one being a pickle, the other a spiced preserve boiled down
thick.
Damsons and plums should be pricked with a needle, and peaches washed
with a weak lye, and then rubbed with a coarse cloth to remove the
fur.
PEAR PICKLE.
Select small, sound ones, remove the blossom end, stick them with a
fork, allow to each quart of pears one pint of cider vinegar and one
cup of sugar, put in a teaspoonful allspice, cinnamon and cloves to
boil with the vinegar; then add the pears and boil, and seal in jars.
SPICED CURRANTS.
Seven pounds of fruit, four pounds of sugar, one pint of good cider
vinegar, one tablespoonful of ground cinnamon, one teaspoonful of
cloves. Put into a kettle and boil until the fruit is soft; then skim
out the fruit, putting it on dishes until the syrup is boiled down
thick. Turn the fruit back into the syrup again, so as to heat it all
through; then seal it hot in glass jars, and set it in a cool, dark
place.
Any tart fruit may be put up in this way, and is considered a very
good embellishment for cold meats.
SPICED PLUMS.
Seven pounds of plums, one pint of _cider_ vinegar, four pounds of
sugar, two tablespoonfuls of broken cinnamon bark, half as much of
whole cloves and the same of broken nutmeg; place these in a muslin
bag and simmer them in a little vinegar and water for half an hour;
then add it all to the vinegar and sugar, and bring to a boil; add the
plums and boil carefully until they are cooked tender. Before cooking
the plums they should be pierced with a darning needle several times;
this will prevent the skins bursting while cooking.
SPICED GRAPES.
Take the pulp from the grapes, preserving the skins. Boil the pulp and
rub through a colander to get out the seeds; then add the skins to the
strained pulp and boil with the sugar, vinegar and spices. To every
seven pounds of grapes use four and one-half pounds of sugar, one pint
of good vinegar. Spice quite highly with ground cloves and allspice,
with a little cinnamon.
PICKLED CHERRIES.
Select sound, large cherries, as large as you can get them; to every
quart of cherries allow a large cupful of vinegar, two tablespoonfuls
of sugar, a dozen whole cloves, and half a dozen blades of mace; put
the vinegar and sugar on to heat with the spices; boil five minutes,
turn out into a covered stoneware vessel; cover and let it get
perfectly cold; pack the cherries into jars, and pour the vinegar over
them when cold; cork tightly and set away; they are fit for use almost
immediately.
VEGETABLES.
Vegetables of all kinds should be thoroughly picked over, throwing out
all decayed or unripe parts, then well washed in several waters. Most
vegetables, when peeled, are better when laid in cold water a short
time before cooking. When partly cooked a little salt should be thrown
into the water in which they are boiled, and they should cook steadily
after they are put on, not allowed to stop boiling or simmering until
they are thoroughly done. Every sort of culinary vegetable is much
better when freshly gathered and cooked as soon as possible, and, when
done, thoroughly drained, and served immediately while hot.
Onions, cabbage, carrots and turnips should be cooked in a great deal
of water, boiled only long enough to sufficiently cook them, and
immediately drained. Longer boiling makes them insipid in taste, and
with _too little_ water they turn a dark color.
Potatoes rank first in importance in the vegetable line, and
consequently should be properly served. It requires some little
intelligence to cook even so simple and common a dish as boiled
potatoes. In the first place, all defective or green ones should be
cast out; a bad one will flavor a whole dish. If they are not uniform
in size, they should be made so by cutting after they are peeled. The
best part of a potato, or the most nutritious, is next to the skin,
therefore they should be pared very thinly, if at all; then, if old,
the cores should be cut out, thrown into _cold_ water salted a little,
and boiled until soft enough for a fork to pierce through easily;
drain immediately, and replace the kettle on the fire with the cover
partly removed, until they are completely dried. New potatoes should
be put into boiling water, and when partly done salted a little. They
should be prepared just in time for cooking by scraping off the thin
outside skin. They require about twenty minutes to boil.
TO BOIL NEW POTATOES.
Do not have the potatoes dug long before they are dressed, as they are
never good when they have been out of the ground for some time. Well
wash them, rub off the skins with a coarse cloth, and put them in
_boiling_ water salted. Let them boil until tender; try them with a
fork, and when done pour the water away from them; let them stand by
the side of the fire with the lid of the saucepan partly removed, and
when the potatoes are thoroughly dry, put them in a hot vegetable
dish, with a piece of butter the size of a walnut; pile the potatoes
over this and serve. If the potatoes are too old to have the skins
rubbed off; boil them in their jackets; drain, peel and serve them as
above, with a piece of butter placed in the midst of them. They
require twenty to thirty minutes to cook. Serve them hot and plain, or
with melted butter over them.
MASHED POTATOES.
Take the quantity needed, pare off the skins and lay them in cold
water half an hour; then put them into a saucepan with a little salt;
cover with water and boil them until done. Drain off the water and
mash them fine with a potato masher. Have ready a piece of butter the
size of an egg, melted in half a cup of boiling hot milk and a good
pinch of salt; mix it well with the mashed potatoes until they are a
smooth paste, taking care that they are not too wet. Put them into a
vegetable dish, heaping them up and smooth over the top, put a small
piece of butter on the top in the centre, and have dots of pepper here
and there on the surface as large as a half dime.
Some prefer using a heavy fork or wire beater, instead of a potato
masher, beating the potatoes quite light and heaping them up in the
dish without smoothing over the top.
BROWNED POTATOES.
Mash them the same as the above, put them into a dish that they are to
be served in, smooth over the top and brush over with the yolk of an
egg, or spread on a bountiful supply of butter and dust well with
flour. Set in the oven to brown; it will brown in fifteen minutes with
a quick fire.
MASHED POTATOES. (Warmed Over.)
To two cupfuls of cold mashed potatoes add a half cupful of milk, a
pinch of salt, a tablespoonful of butter, two tablespoonfuls of flour
and two eggs beaten to a froth. Mix the whole until thoroughly light;
then put into a pudding or vegetable dish, spread a little butter over
the top and bake a golden brown. The quality depends upon very
thoroughly beating the eggs before adding them, so that the potato
will remain light and porous after baking, similar to sponge cake.
POTATO PUFFS.
Prepare the potatoes as directed for mashed potato. While _hot_, shape
in balls about the size of an egg. Have a tin sheet well buttered, and
place the balls on it. As soon as all are done, brush over with beaten
egg. Brown in the oven. When done, slip a knife under them and slide
them upon a hot platter. Garnish with parsley and serve immediately.
POTATOES Á LA CRÊME.
Heat a cupful of milk; stir in a heaping tablespoonful of butter cut
up in as much flour. Stir until smooth and thick; pepper and salt, and
add two cupfuls of cold boiled potatoes, sliced, and a little very
finely chopped parsley. Shake over the fire until the potatoes are hot
all through, and pour into a deep dish.
NEW POTATOES AND CREAM.
Wash and rub new potatoes with a coarse cloth or scrubbing-brush; drop
into boiling water and boil briskly until done, and no more; press a
potato against the side of the kettle with a fork; if done, it will
yield to a gentle pressure; in a saucepan have ready some butter and
cream, hot, but not boiling, a little green parsley, pepper and salt;
drain the potatoes, add the mixture, put over hot water for a minute
or two, and serve.
SARATOGA CHIPS.
Peel good-sized potatoes, and slice them as evenly as possible. Drop
them into ice-water; have a kettle of very hot lard, as for cakes; put
a few at a time into a towel and shake, to dry the moisture out of
them, and then drop them into the boiling lard. Stir them
occasionally, and when of a light brown take them out with a skimmer,
and they will be crisp and not greasy. Sprinkle salt over them while
hot.
FRIED RAW POTATOES.
Peel half a dozen medium-sized potatoes very evenly, cut them in
slices as thin as an egg-shell, and be sure to cut them from the
_breadth_, not the length, of the potato. Put a tablespoonful each of
butter and sweet lard into the frying pan, and as soon as it boils add
the sliced potatoes, sprinkling over them salt and pepper to season
them. Cover them with a tight-fitting lid, and let the steam partly
cook them; then remove it, and let them fry a bright gold color,
shaking and turning them carefully, so as to brown equally. Serve very
hot.
Fried, cold cooked potatoes may be fried by the same recipe, only
slice them a little thicker.
_Remark_.--Boiled or steamed potatoes chopped up or sliced while they
are yet warm never fry so successfully as when cold.
SCALLOPED POTATOES. (Kentucky Style.)
Peel and slice raw potatoes thin, the same as for frying. Butter an
earthen dish, put in a layer of potatoes, and season with salt,
pepper, butter, a bit of onion chopped fine, if liked; sprinkle a
little flour. Now put another layer of potatoes and the seasoning.
Continue in this way till the dish is filled. Just before putting into
the oven, pour a quart of hot milk over. Bake three-quarters of an
hour.
Cold boiled potatoes may be cooked the same. It requires less time to
bake them; they are delicious either way. If the onion is disliked it
can be omitted.
STEAMED POTATOES.
This mode of cooking potatoes is now much in vogue, particularly where
they are wanted on a large scale, it being so very convenient. Pare
the potatoes, throw them into cold water as they are peeled, then put
them in a steamer. Place the steamer over a saucepan of boiling water,
and steam the potatoes from twenty to forty minutes, according to the
size and sort. When the fork goes easily through them, they are done;
then take them up, dish and serve very quickly.
POTATO SNOW.
Choose some mealy potatoes that will boil exceedingly white; pare them
and cook them well, but not so as to be watery; drain them, and mash
and season them well. Put in the saucepan in which they were dressed,
so as to keep them as hot as possible; then press them through a wire
sieve into the dish in which they are to be served; strew a little
fine salt upon them previous to sending them to table. French cooks
also add a small quantity of pounded loaf sugar while they are being
mashed.
HASTY COOKED POTATOES.
Wash and peel some potatoes; cut them into slices of about a quarter
of an inch in thickness; throw them into _boiling_ salted water, and,
if of good quality, they will be done in about ten minutes.
Strain off the water, put the potatoes into a hot dish, chop them
slightly, add pepper, salt, and a few small pieces of fresh butter,
and serve without loss of time.
FAVORITE WARMED POTATOES.
The potatoes should be boiled _whole with the skins on_ in plenty of
water, well _salted_, and are much better for being boiled the day
before needed. Care should be taken that they are not over cooked.
Strip off the skins (not pare them with a knife) and slice them nearly
a quarter of an inch thick. Place them in a chopping-bowl and sprinkle
over them sufficient salt and pepper to season them well; chop them
all one way, then turn the chopping-bowl half way around and chop
across them, cutting them into little square pieces the shape of dice.
About twenty-five minutes before serving time, place on the stove a
saucepan (or any suitable dish) containing a piece of butter the size
of an egg; when it begins to melt and run over the bottom of the dish,
put in a cup of rich sweet milk. When this boils up put in the chopped
potatoes; there should be about a quart of them; stir them a little so
that they become moistened through with the milk; then cover and place
them on the back of the stove, or in a moderate oven, where they will
heat through gradually. When heated through, stir carefully from the
bottom with a spoon and cover tightly again. Keep hot until ready to
serve. Baked potatoes are very good warmed in this manner.
CRISP POTATOES.
Cut cold raw potatoes into shavings, cubes, or any small shape; throw
them, a few at a time, into boiling fat and toss them about with a
knife until they are a uniform light brown; drain and season with salt
and pepper. Fat is never hot enough while bubbling--when it is ready
it is still and smoking, but should never burn.
LYONNAISE POTATOES.
Take eight or ten good-sized cold boiled potatoes, slice them
end-wise, then crosswise, making them like dice in small squares. When
you are ready to cook them, heat some butter or good drippings in a
frying pan; fry in it one small onion (chopped fine) until it begins
to change color and look yellow. Now put in your potatoes, sprinkle
well with salt and pepper, stir well and cook about five minutes,
taking care that you do not break them. _They must not brown._ Just
before taking up stir in a tablespoonful of minced parsley. Drain dry
by shaking in a heated colander. Serve _very hot_.
_Delmonico_
POTATO FILLETS.
Pare and slice the potatoes thin; cut them if you like in small
fillets about a quarter of an inch square, and as long as the potato
will admit; keep them in cold water until wanted, then drop them into
boiling lard; when nearly done, take them out with a skimmer and drain
them, boil up the lard again, drop the potatoes back and fry till
done; this operation causes the fillets to swell up and puff.
POTATO CROQUETTES. No. 1.
Wash, peel and put four large potatoes in cold water, with a pinch of
salt, and set them over a brisk fire; when they are done pour off all
the water and mash them. Take another saucepan, and put in it ten
tablespoonfuls of milk and a lump of butter half the size of an egg;
put it over a brisk fire; as soon as the milk comes to a boil, pour
the potatoes into it, and stir them very fast with a wooden spoon;
when thoroughly mixed, take them from the fire and put them on a dish.
Take a tablespoonful and roll it in a clean towel, making it oval in
shape; dip it in a well-beaten egg, and then in bread crumbs, and drop
it in hot drippings or lard. Proceed in this manner till all the
potato is used, four potatoes making six croquettes. Fry them a light
brown all over, turning them gently as may be necessary. When they are
done, lay them on brown paper or a hair sieve, to drain off all fat;
then serve on a napkin.
POTATO CROQUETTES. No. 2.
Take two cups of cold mashed potatoes, season with a pinch of salt,
pepper and a tablespoonful of butter. Beat up the whites of two eggs,
and work all together thoroughly; make it into small balls slightly
flattened, dip them in the beaten yolks of the eggs, then roll either
in flour or cracker crumbs; fry the same as fish-balls.
_Delmonico's._
POTATOES Á LA DELMONICO.
Cut the potatoes with a vegetable cutter into small balls about the
size of a marble; put them into a stewpan with plenty of butter and a
good sprinkling of salt; keep the saucepan covered, and shake
occasionally until they are quite done, which will be in about an
hour.
FRIED POTATOES WITH EGGS.
Slice cold boiled potatoes and fry in good butter until brown; beat up
one or two eggs, and stir into them just as you dish them for the
table; do not leave them a moment on the fire after the eggs are in,
for if they harden they are not half so nice; one egg is enough for
three or four persons, unless they are very fond of potatoes; if they
are, have plenty and put in two.
BAKED POTATOES.
Potatoes are either baked in their jackets or peeled; in either case
they should not be exposed to a fierce heat, which is wasteful,
inasmuch as thereby a great deal of vegetable is scorched and rendered
uneatable. They should be frequently turned while being baked and kept
from touching each other in the oven or dish. When done in their
skins, be particular to wash and brush them before baking them. If
convenient, they may be baked in wood-ashes, or in a Dutch oven in
front of the fire. When pared they should be baked in a dish and fat
of some kind added to prevent their outsides from becoming burnt; they
are ordinarily baked thus as an accessory to baked meat.
Never serve potatoes, boiled or baked whole, in a closely covered
dish. They become sodden and clammy. Cover with a folded napkin that
allows the steam to escape, or absorbs the moisture. They should be
served promptly when done and require about three-quarters of an hour
to one hour to bake them, if of a good size.
BROWNED POTATOES WITH A ROAST. No. 1.
About three-quarters of an hour before taking up your roasts, peel
middling-sized potatoes, boil them until partly done, then arrange
them in the roasting-pan around the roast, basting them with the
drippings at the same time you do the meat, browning them evenly.
Serve hot with the meat. Many cooks partly boil the potatoes before
putting around the roast. New potatoes are very good cooked around a
roast.
BROWNED POTATOES WITH A ROAST. No. 2.
Peel, cook and mash the required quantity, adding while hot a little
chopped onion, pepper and salt; form it into small oval balls and
dredge them with flour; then place around the meat about twenty
minutes before it is taken from the oven. When nicely browned, drain
dry and serve hot with the meat.
SWEET POTATOES.
Boiled, steamed and baked the same as Irish potatoes; generally cooked
with their jackets on. Cold sweet potatoes may be cut in slices across
or lengthwise, and fried as common potatoes; or may be cut in half and
served cold.
Boiled sweet potatoes are very nice. Boil until partly done, peel them
and bake brown, basting them with butter or beef drippings several
times. Served hot. They should be a nice brown.
BAKED SWEET POTATOES.
Wash and scrape them, split them lengthwise. Steam or boil them until
nearly done. Drain, and put them in a baking dish, placing over them
lumps of butter, pepper and salt; sprinkle thickly with sugar, and
bake in the oven to a nice brown.
Hubbard squash is nice cooked in the same manner.
ONIONS BOILED.
The white silver-skins are the best species. To boil them peel off the
outside, cut off the ends, put them into cold water, and into a
stewpan and let them scald two minutes; then turn off that water, pour
on cold water salted a little, and boil slowly till tender, which will
be in thirty or forty minutes, according to their size; when done
drain them quite dry, pour a little melted butter over them, sprinkle
them with pepper and salt and serve hot.
An excellent way to peel onions so as not to affect the eyes is to
take a pan _full_ of water and hold and peel them under the water.
ONIONS STEWED.
Cook the same as boiled onions, and, when quite done, turn off all the
water; add a teacupful of milk, a piece of butter the size of an egg,
pepper and salt to taste, a tablespoonful of flour stirred to a cream;
let all boil up once and serve in a vegetable dish hot.
ONIONS BAKED.
Use the large Spanish onion, as best for this purpose; wash them
clean, but do not peel, and put into a saucepan with slightly salted
water; boil an hour, replacing the water with more boiling hot as it
evaporates; turn off the water and lay the onions on a cloth to dry
them well; roll each one in a piece of buttered tissue paper, twisting
it at the top to keep it on, and bake in a slow oven about an hour, or
until tender all through; peel them; place in a deep dish and brown
slightly, basting well with butter for fifteen minutes; season with
salt and pepper and pour some melted butter over them.
FRIED ONIONS.
Peel, slice and fry them brown in equal quantities of butter and lard
or nice drippings; cover until partly soft, remove the cover and brown
them; salt and pepper.
SCALLOPED ONIONS.
Take eight or ten onions of good size, slice them and boil until
tender. Lay them in a baking-dish, put in bread crumbs, butter in
small bits, pepper and salt, between each layer until the dish is
full, putting bread crumbs last; add milk or cream until full. Bake
twenty minutes or half an hour.
A little onion is not an injurious article of food, as many believe. A
judicious use of plants of the onion family is quite as important a
factor in successful cookery as salt and pepper. When carefully
concealed by manipulation in food, it affords zest and enjoyment to
many who could not otherwise taste of it were its presence known. A
great many successful compounds derive their excellence from the
partly concealed flavor of the onion, which imparts a delicate
appetizing aroma highly prized by epicures.
CAULIFLOWER.
When cleaned and washed, drop them into boiling water, into which you
have put salt and a teaspoonful of flour, or a slice of bread; boil
till tender; take off, drain and dish them; serve with a sauce spread
over and made with melted butter, salt, pepper, grated nutmeg, chopped
parsley and vinegar.
Another way is to make a white sauce (see SAUCES) and when the
cauliflowers are dished as above, turn the white sauce over, and serve
warm. They may also be served in the same way with a milk, cream, or
tomato sauce, or with brown butter.
It is a very good plan to loosen the leaves of a head of cauliflower
and let lie, the top downward, in a pan of cold salt water, to remove
any insects that might be hidden between them.
FRIED CAULIFLOWER.
Boil the cauliflower till about half done. Mix two tablespoonfuls of
flour with two yolks of eggs, then add water enough to make a rather
thin paste; add salt to taste; the two whites are beaten till stiff,
and then mixed with the yolks, flour and water. Dip each branch of the
cauliflower into the mixture, and fry them in hot fat. When done, take
them off with a skimmer, turn into a colander, dust salt all over and
serve warm. Asparagus, celery, egg-plant, oyster plant are all fine
when fried in this manner.
CABBAGE BOILED.
Great care is requisite in cleaning a cabbage for boiling, as it
frequently harbors numerous insects. The large drumhead cabbage
requires an hour to boil; the green savory cabbage will boil in twenty
minutes. Add considerable salt to the water when boiling. Do not let a
cabbage boil too long--by a long boiling it becomes watery. Remove it
from the water into a colander to drain and serve with drawn butter,
or butter poured over it.
Red cabbage is used for slaw, as is also the white winter cabbage. For
directions to prepare these varieties, see articles SLAW and
SOURCROUT.
CABBAGE WITH CREAM.
Remove the outer leaves from a solid, small-sized head of cabbage, and
cut the remainder as fine as for slaw. Have on the fire a spider or
deep skillet, and when it is hot put in the cut cabbage, pouring over
it right away a pint of boiling water. Cover closely and allow it to
cook rapidly for ten minutes. Drain off the water and add half a pint
of new milk, or part milk and cream; when it boils, stir in a large
teaspoonful of either wheat or rice flour moistened with milk; add
salt and pepper, and as soon as it comes to a boil, serve. Those who
find slaw and other dishes prepared from cabbage indigestible will not
complain of this.
STEAMED CABBAGE.
Take a sound, solid cabbage, and with a large sharp knife shave it
_very fine_. Put it in a saucepan, pour in half a teacupful of water,
or just enough to keep it from burning; cover it very tightly, so as
to confine the steam; watch it closely, add a little water now and
then, until it begins to be tender; then put into it a large
tablespoonful of butter; salt and pepper to taste, dish it hot. If you
prefer to give it a tart taste, just before taking from the fire add a
third of a cup of good vinegar.
LADIES' CABBAGE.
Boil a firm white cabbage fifteen minutes, changing the water then for
more from the boiling tea-kettle. When tender, drain and set aside
until perfectly cold. Chop fine and add two beaten eggs, a
tablespoonful of butter, pepper, salt, three tablespoonfuls of rich
milk or cream. Stir all well together, and bake in a buttered
pudding-dish until brown. Serve very hot. This dish resembles
cauliflower and is very digestible and palatable.
FRIED CABBAGE.
Place in a frying pan an ounce of butter and heat it boiling hot. Then
take cold boiled cabbage chopped fine, or cabbage hot, cooked the same
as steamed cabbage, put it into the hot butter and fry a light brown,
adding two tablespoonfuls of vinegar. Very good.
FRENCH WAY OF COOKING CABBAGE.
Chop cold boiled white cabbage and let it drain till perfectly dry:
stir in some melted butter to taste; pepper, salt and four
tablespoonfuls of cream; after it is heated through add two
well-beaten eggs; then turn the mixture into a buttered frying pan,
stirring until it is very hot and becomes a delicate brown on the
under side. Place a hot dish over the pan, which must be reversed
when turned out to be served.
SOURCROUT.
Barrels having held wine or vinegar are used to prepare sourcrout in.
It is better, however, to have a special barrel for the purpose.
Strasburg, as well as all Alsace, has a well-acquired fame for
preparing the cabbages. They slice very white and firm cabbages in
fine shreds with a machine made for the purpose. At the bottom of a
small barrel they place a layer of coarse salt and alternately layers
of cabbage and salt, being careful to have one of salt on the top. As
each layer of cabbage is added, it must be pressed down by a large and
heavy pestle and fresh layers are added as soon as the juice floats on
the surface. The cabbage must be seasoned with a few grains of
coriander, juniper berries, etc. When the barrel is full it must be
put in a dry cellar, covered with a cloth, under a plank, and on this
heavy weights are placed. At the end of a few days it will begin to
ferment, during which time the pickle must be drawn off and replaced
by fresh, until the liquor becomes clear. This should be done every
day. Renew the cloth and wash the cover, put the weights back and let
stand for a month. By that time the sourcrout will be ready for use.
Care must be taken to let the least possible air enter the sourcrout
and to have the cover perfectly clean. Each time the barrel has to be
opened it must be properly closed again. These precautions must not be
neglected.
This is often fried in the same manner as fried cabbage, excepting it
is first boiled until soft in just water enough to cook it, then fry
and add vinegar.
TO BOIL RICE.
Pick over the rice carefully, wash it in warm water, rubbing it
between the hands, rinsing it in several waters, then let it remain in
cold water until ready to be cooked. Have a saucepan of water slightly
salted; when it is boiling hard, pour off the cold water from the
rice, and sprinkle it in the boiling water by degrees, so as to keep
the particles separated. Boil it steadily for twenty minutes, then
take it off from the fire and drain off all the water. Place the
saucepan with the lid partly off, on the back part of the stove, where
it is only moderately warm, to allow the rice to dry. The moisture
will pass off and each grain of rice will be separated, so that if
shaken the grains will fall apart. This is the true way of serving
rice as a vegetable and is the mode of cooking it in the Southern
States where it is raised.
PARSNIPS, BOILED.
Wash, scrape and split them. Put them into a pot of boiling water; add
a little salt, and boil them till quite tender, which will be in from
two to three hours, according to their size. Dry them in a cloth when
done and pour melted butter or white sauce (see SAUCES) over them in
the dish. Serve them up with any sort of boiled meat or with salt cod.
Parsnips are very good baked or stewed with meat.
FRIED PARSNIPS.
Boil tender in a little hot water salted; scrape, cut into long
slices, dredge with flour; fry in hot lard or dripping, or in butter
and lard mixed; fry quite brown. Drain off fat and serve.
Parsnips may be boiled and mashed the same as potatoes.
STEWED PARSNIPS.
After washing and scraping the parsnips slice them about half of an
inch thick. Put them in a saucepan of boiling water containing just
enough to barely cook them; add a tablespoonful of butter, season with
salt and pepper, then cover closely. Stew them until the water has
cooked away, watching carefully and stirring often to prevent burning,
until they are soft. When they are done they will be of a creamy light
straw color and deliciously sweet, retaining all the goodness of the
vegetable.
PARSNIP FRITTERS.
Boil four or five parsnips; when tender take off the skin and mash
them fine; add to them a teaspoonful of wheat flour and a beaten egg;
put a tablespoonful of lard or beef drippings in a frying pan over the
fire, add to it a saltspoonful of salt; when boiling hot put in the
parsnips; make it in small cakes with a spoon; when one side is a
delicate brown turn the other; when both are done take them on a dish,
put a very little of the fat in which they were fried over and serve
hot. These resemble very nearly the taste of the salsify or oyster
plant, and will generally be preferred.
CREAMED PARSNIPS.
Boil tender, scrape and slice lengthwise. Put over the fire with two
tablespoonfuls of butter, pepper and salt and a little minced parsley.
Shake until the mixture boils. Dish the parsnips, add to the sauce
three tablespoonfuls of cream or milk in which has been stirred a
quarter of a spoonful of flour. Boil once and pour over the parsnips.
STEWED TOMATOES.
Pour boiling water over a dozen sound ripe tomatoes; let them remain
for a few moments; then peel off the skins, slice them and put them
over the fire in a well-lined tin or granite-ware saucepan. Stew them
about twenty minutes, then add a tablespoonful of butter, salt and
pepper to taste; let them stew fifteen minutes longer and serve hot.
Some prefer to thicken tomatoes with a little grated bread, adding a
teaspoonful of sugar; and others who like the flavor of onion chop up
one and add while stewing; then again, some add as much green corn as
there are tomatoes.
TO PEEL TOMATOES.
Put the tomatoes into a frying basket and plunge them into hot water
for three or four minutes. Drain and peel. Another way is to place
them in a flat baking-tin and set them in a hot oven about five
minutes; this loosens the skins so that they readily slip off.
SCALLOPED TOMATOES.
Butter the sides and bottom of a pudding-dish. Put a layer of bread
crumbs in the bottom; on them put a layer of sliced tomatoes; sprinkle
with salt, pepper and some bits of butter, and a very _little_ white
sugar. Then repeat with another layer of crumbs, another of tomato and
seasoning until full, having the top layer of slices of tomato, with
bits of butter on each. Bake covered until well cooked through; remove
the cover and brown quickly.
STUFFED BAKED TOMATOES.
From the blossom end of a dozen tomatoes--smooth, ripe and solid--cut
a thin slice and with a small spoon scoop out the pulp without
breaking the rind surrounding it; chop a small head of cabbage and a
good-sized onion fine and mix with them fine bread crumbs and the
pulp; season with pepper, salt and sugar and add a cup of sweet cream;
when all is well mixed, fill the tomato shells, replace the slices and
place the tomatoes in a buttered baking-dish, cut ends up and put in
the pan just enough water to keep from burning; drop a small lump of
butter on each tomato and bake half an hour or so, till well done;
place another bit of butter on each and serve in same dish. Very fine.
Another stuffing which is considered quite fine. Cut a slice from the
stem of each and scoop out the soft pulp. Mince one small onion and
fry it slightly; add a gill of hot water, the tomato pulp and two
ounces of cold veal or chicken chopped fine, simmer slowly and season
with salt and pepper. Stir into the pan cracker dust or bread crumbs
enough to absorb the moisture; take off from the fire and let it cool;
stuff the tomatoes with this mass, sprinkle dry crumbs over the top;
add a small piece of butter to the top of each and bake until slightly
browned on top.
BAKED TOMATOES. (Plain.)
Peel and slice quarter of an inch thick; place in layers in a
pudding-dish, seasoning each layer with salt, pepper, butter and a
very little white sugar. Cover with a lid or large plate and bake half
an hour. Remove the lid and brown for fifteen minutes. Just before
taking from the oven pour over the top three or four tablespoonfuls of
whipped cream with melted butter.
TO PREPARE TOMATOES. (Raw.)
Carefully remove the peelings. Only perfectly ripe tomatoes should
ever be eaten raw and if ripe the skins easily peel off. Scalding
injures the flavor. Slice them and sprinkle generously with salt, more
sparingly with black pepper, and to a dish holding one quart, add a
light tablespoonful of sugar to give a piquant zest to the whole.
Lastly, add a gill of best cider vinegar; although, if you would have
a dish yet better suited to please an epicurean palate, you may add a
teaspoonful of made mustard and two tablespoonfuls of rich sweet
cream.
FRIED AND BROILED TOMATOES.
Cut firm, large, ripe tomatoes into thick slices, rather more than a
quarter of an inch thick. Season with salt and pepper, dredge well
with flour, or roll in egg and crumbs, and fry them brown on both
sides evenly, in hot butter and lard mixed. Or, prepare them the same
as for frying, broiling on a well-greased gridiron, seasoning
afterward the same as beefsteak. A good accompaniment to steak. Or,
having prepared the following sauce, a pint of milk, a tablespoonful
of flour and one beaten egg, salt, pepper and a very little mace;
cream an ounce of butter, whisk into it the milk and let it simmer
until it thickens; pour the sauce on a hot side-dish and arrange the
tomatoes in the centre.
SCRAMBLED TOMATOES.
Remove the skins from a dozen tomatoes; cut them up in a saucepan; add
a little butter, pepper and salt; when sufficiently boiled, beat up
five or six eggs and just before you serve turn them into the saucepan
with the tomatoes, and stir one way for two minutes, allowing them
time to be done thoroughly.
CUCUMBER Á LA CRÊME.
Peel and cut into slices (lengthwise) some fine cucumbers. Boil them
until soft; salt to taste, and serve with delicate cream sauce. For
Tomato Salad, see SALADS, also for Raw Cucumbers.
FRIED CUCUMBERS.
Pare them and cut lengthwise in very thick slices; wipe them dry with
a cloth; sprinkle with salt and pepper, dredge with flour, and fry in
lard and butter, a tablespoonful of each mixed. Brown both sides and
serve warm.
GREEN CORN, BOILED.
This should be cooked on the same day it is gathered; it loses its
sweetness in a few hours and must be artificially supplied. Strip off
the husks, pick out all the silk and put it in boiling water; if not
entirely fresh, add a tablespoonful of sugar to the water, but _no
salt_; boil twenty minutes, fast, and serve; or you may cut it from
the cob, put in plenty of butter and a little salt, and serve in a
covered vegetable dish. The corn is much sweeter when cooked with the
husks on, but requires longer time to boil. Will generally boil in
twenty minutes.
Green corn left over from dinner makes a nice breakfast dish,
prepared as follows: Cut the corn from the cob, and put into a bowl
with a cup of milk to every cup of corn, a half cup of flour, one egg,
a pinch of salt, and a little butter. Mix well into a thick batter,
and fry in small cakes in very hot butter. Serve with plenty of butter
and powdered sugar.
[Illustration: THE FAMOUS EAST ROOM.]
[Illustration: THE RED ROOM.]
[Illustration: THE BLUE ROOM.]
CORN PUDDING.
This is a Virginia dish. Scrape the substance out of twelve ears of
tender, green, uncooked corn (it is better scraped than grated, as you
do not get those husky particles which you cannot avoid with a
grater); add yolks and whites, beaten separately, of four eggs, a
teaspoonful of sugar, the same of flour mixed in a tablespoonful of
butter, a small quantity of salt and pepper, and one pint of milk.
Bake about half or three-quarters of an hour.
STEWED CORN.
Take a dozen ears of green sweet corn, very tender and juicy; cut off
the kernels, cutting with a large sharp knife from the top of the cob
down; then scrape the cob. Put the corn in a saucepan over the fire
with just enough water to make it cook without burning; boil about
twenty minutes, then add a teacupful of milk or cream, a tablespoonful
of cold butter, and season with pepper and salt. Boil ten minutes
longer and dish up hot in a vegetable dish. The corn would be much
sweeter if the scraped cobs were boiled first in the water that the
corn is cooked in.
Many like corn cooked in this manner, putting half corn and half
tomatoes; either way is very good.
FRIED CORN.
Cut the corn off the cob, taking care not to bring off any of the husk
with it and to have the grains as separate as possible. Fry in a
little butter--just enough to keep it from sticking to the pan; stir
very often. When nicely browned, add salt and pepper and a little rich
cream. Do not set it near the stove after the cream is added, as it
will be apt to turn. This makes a nice dinner or breakfast dish.
ROASTED GREEN CORN.
Strip off all the husk from green corn and roast it on a gridiron over
a bright fire of coals, turning it as one side is done. Or, if a wood
fire is used, make a place clean in front of the fire, lay the corn
down, turn it when one side is done; serve with salt and butter.
SUCCOTASH.
Take a pint of fresh shelled Lima beans, or any large fresh beans, put
them in a pot with cold water, rather more than will cover them.
Scrape the kernels from twelve ears of young sweet corn; put the cobs
in with the beans, boiling from half to three-quarters of an hour. Now
take out the cobs and put in the scraped corn; boil again fifteen
minutes, then season with salt and pepper to taste, a piece of butter
the size of an egg and half a cup of cream. Serve hot.
FRIED EGG-PLANT.
Take fresh, purple egg-plants of a middling size; cut them in slices a
quarter of an inch thick, and soak them for half an hour in cold
water, with a teaspoonful of salt in it. Have ready some cracker or
bread crumbs and one beaten egg; drain off the water from the slices,
lay them on a napkin, dip them in the crumbs and then in the egg, put
another coat of crumbs on them and fry them in butter to a light
brown. The frying pan must be hot before the slices are put in--they
will fry in ten minutes.
You may pare them before you put them into the frying pan, or you may
pull off the skins when you take them up. You must not remove them
from the water until you are ready to cook them, as the air will turn
them black.
STUFFED EGG-PLANT.
Cut the egg-plant in two; scrape out all the inside and put it in a
saucepan with a little minced ham; cover with water and boil until
soft; drain off the water; add two tablespoonfuls of grated crumbs, a
tablespoonful of butter, half a minced onion, salt and pepper; stuff
each half of the hull with the mixture; add a small lump of butter to
each and bake fifteen minutes. Minced veal or chicken in the place of
ham, is equally as good and many prefer it.
STRING BEANS.
Break off the end that grew to the vine, drawing off at the same time
the string upon the edge; repeat the same process from the other end;
cut them with a sharp knife into pieces half an inch long, and boil
them in _just enough_ water to _cover_ them. They usually require one
hour's boiling; but this depends upon their age and freshness. After
they have boiled until tender and the water _boiled nearly out_, add
pepper and salt, a tablespoonful of butter and a half a cup of cream;
if you have not the cream add more butter.
Many prefer to drain them before adding the seasoning; in that case
they lose the real goodness of the vegetable.
LIMA AND KIDNEY BEANS.
These beans should be put into boiling water, a little more than
enough to cover them, and boiled till tender--from half an hour to two
hours; serve with butter and salt upon them.
These beans are in season from the last of July to the last of
September. There are several other varieties of beans used as summer
vegetables, which are cooked as above.
For Baked Beans, see PORK AND BEANS.
CELERY.
This is stewed the same as green corn, by boiling, adding cream,
butter, salt and pepper.
STEWED SALSIFY OR OYSTER-PLANT.
Wash the roots and scrape off their skins, throwing them, as you do
so, into cold water, for exposure to the air causes them to
immediately turn dark. Then cut crosswise into little thin slices;
throw into fresh water, enough to cover; add a little salt and stew in
a covered vessel until tender, or about one hour. Pour off a little of
the water, add a small lump of butter, a little pepper, and a gill of
sweet cream and a teaspoonful of flour stirred to a paste. Boil up and
serve hot.
Salsify may be simply boiled and melted butter turned over them.
FRIED SALSIFY.
Stew the salsify as usual till very tender; then with the back of a
spoon or a potato jammer mash it very fine. Beat up an egg, add a
teacupful of milk, a little flour, butter and seasoning of pepper and
salt. Make into little cakes, and fry a light brown in boiling lard.
BEETS BOILED.
Select small-sized, smooth roots. They should be carefully washed, but
not cut before boiling, as the juice will escape and the sweetness of
the vegetable be impaired, leaving it white and hard. Put them into
boiling water, and boil them until tender, which requires often from
one to two hours. Do not probe them, but press them with the finger to
ascertain if they are sufficiently done. When satisfied of this, take
them up, and put them into a pan of cold water, and slip off the
outside. Cut them into thin slices, and while hot season with butter,
salt, a little pepper and very sharp vinegar.
BAKED BEETS.
Beets retain their sugary, delicate flavor to perfection if they are
baked instead of boiled. Turn them frequently while in the oven, using
a knife, as the fork allows the juice to run out. When done remove the
skin, and serve with butter, salt and pepper on the slices.
STEWED BEETS.
Boil them first and then scrape and slice them. Put them into a
stewpan with a piece of butter rolled in flour, some boiled onion and
parsley chopped fine, and a little vinegar, salt and pepper. Set the
pan on the fire, and let the beets stew for a quarter of an hour.
OKRA.
This grows in the shape of pods, and is of a gelatinous character,
much used for soup, and is also pickled; it may be boiled as follows:
Put the young and tender pods of long white okra in salted boiling
water in granite, porcelain or a tin-lined saucepan--as contact with
Iron will discolor it; boil fifteen minutes; remove the stems, and
serve with butter, pepper, salt and vinegar if preferred.
ASPARAGUS.
Scrape the stems of the asparagus lightly, but very clean; throw them
into cold water and when they are all scraped and very clean, tie them
in bunches of equal size; cut the large ends evenly, that the stems
may be all of the same length, and put the asparagus into plenty of
boiling water, well salted. While it is boiling, cut several slices of
bread half an inch thick, pare off the crust and toast it a delicate
brown on both sides. When the stalks of the asparagus are tender (it
will usually cook in twenty to forty minutes) lift it out directly, or
it will lose both its color and flavor and will also be liable to
break; dip the toast quickly into the liquor in which it was boiled
and dish the vegetable upon it, the heads all lying one way. Pour over
white sauce, or melted butter.
ASPARAGUS WITH EGGS.
Boil a bunch of asparagus twenty minutes; cut off the tender tops and
lay them in a deep-pie plate, buttering, salting and peppering well.
Beat up four eggs, the yolks and whites separately to a stiff froth;
add two tablespoonfuls of milk or cream, a tablespoonful of warm
butter, pepper and salt to taste. Pour evenly over the asparagus
mixture. Bake eight minutes or until the eggs are set. Very good.
GREEN PEAS.
Shell the peas and wash in cold water. Put in boiling water just
enough to cover them well and keep them from burning; boil from twenty
minutes to half an hour, when the liquor should be nearly boiled out;
season with pepper and salt and a good allowance of butter; serve very
hot.
This is a very much better way than cooking in a larger quantity of
water and draining off the liquor, as that diminishes the sweetness,
and much of the fine flavor of the peas is lost. The salt should never
be put in the peas before they are tender, unless very young, as it
tends to harden them.
STEWED GREEN PEAS.
Into a saucepan of boiling water put two or three pints of young green
peas and when nearly done and tender drain in a colander dry; then
melt two ounces of butter in two of flour; stir well and boil five
minutes longer; should the pods be quite clean and fresh boil them
first in the water, remove and put in the peas. The Germans prepare a
very palatable dish of sweet young pods alone by simply stirring in a
little butter with some savory herbs.
SQUASHES, OR CYMBLINGS.
The green or summer squash is best when the outside is beginning to
turn yellow, as it is then less watery and insipid than when younger.
Wash them, cut them into pieces and take out the seeds. Boil them
about three-quarters of an hour, or till quite tender. When done,
drain and squeeze them well till you have pressed out all the water;
mash them with a little butter, pepper and salt. Then put the squash
thus prepared into a stewpan, set it on hot coals and stir it very
frequently till it becomes dry. Take care not to let it burn.
Summer squash is very nice steamed, then prepared the same as boiled.
BOILED WINTER SQUASH.
This is much finer than the summer squash. It is fit to eat in August,
and, in a dry warm place, can be kept well all winter. The color is a
very bright yellow. Pare it, take out the seeds, cut it in pieces, and
stew it slowly till quite soft in a very little water. Afterwards
drain, squeeze and press it well; then mash it with a very little
butter, pepper and salt. They will boil in from twenty to forty
minutes.
BAKED WINTER SQUASH.
Cut open the squash, take out the seeds and without paring cut it up
into large pieces; put the pieces on tins or in a dripping-pan, place
in a moderately hot oven and bake about an hour. When done, peel and
mash like mashed potatoes, or serve the pieces hot on a dish, to be
eaten warm with butter like sweet potatoes. It retains its sweetness
much better baked this way than when boiled.
VEGETABLE HASH.
Chop rather coarsely the remains of vegetables left from a boiled
dinner, such as cabbage, parsnips, potatoes, etc.; sprinkle over them
a little pepper, place in a saucepan or frying pan over the fire; put
in a piece of butter the size of a hickory nut; when it begins to
melt, tip the dish so as to oil the bottom and around the sides; then
put in the chopped vegetables, pour in a spoonful or two of hot water
from the tea-kettle, cover quickly so as to keep in the steam. When
heated thoroughly take off the cover and stir occasionally until well
cooked. Serve hot. Persons fond of vegetables will relish this dish
very much.
SPINACH.
It should be cooked so as to retain its bright green color and not
sent to table, as it so often is, of a dull brown or olive color; to
retain its fresh appearance, do not cover the vessel while it is
cooking.
Spinach requires dose examination and picking, as insects are
frequently found among it and it is often gritty. Wash it through
three or four waters. Then drain it and put it in boiling water.
Fifteen to twenty minutes is generally sufficient time to boil
spinach. Be careful to remove the scum. When it is quite tender, take
it up, and drain and squeeze it well. Chop it fine, and put it into a
saucepan with a piece of butter and a little pepper and salt. Set it
on the fire and let it stew five minutes, stirring it all the time,
until quite dry. Turn it into a vegetable dish, shape it into a mound,
slice some hard-boiled eggs and lay around the top.
GREENS.
About a peck of greens are enough for a mess for a family of six, such
as dandelions, cowslips, burdock, chicory and other greens. All greens
should be carefully examined, the tough ones thrown out, then be
thoroughly washed through several waters until they are entirely free
from sand. The addition of a handful of salt to each pan of water used
in washing the greens will free them from insects and worms,
especially if after the last watering they are allowed to stand in
salted water for a half hour or longer. When ready to boil the greens,
put them into a large pot half full of boiling water, with a handful
of salt, and boil them steadily until the stalks are tender; this will
be in from five to twenty minutes, according to the maturity of the
greens; but remember that long-continued boiling wastes the tender
substances of the leaves, and so diminishes both the bulk and the
nourishment of the dish; for this reason it is best to cut away any
tough stalks before beginning to cook the greens. As soon as they are
tender drain them in a colander, chop them a little and return them to
the fire long enough to season them with salt, pepper and butter;
vinegar may be added if it is liked; the greens should be served as
soon as they are hot.
All kinds of greens can be cooked in this manner.
STEWED CARROTS.
Wash and scrape the carrots and divide them into strips; put them into
a stewpan with water enough to cover them; add a spoonful of salt and
let them boil slowly until tender; then drain and replace them in the
pan, with two tablespoons of butter rolled in flour, shake over a
little pepper and salt, then add enough cream or milk to moisten the
whole; let it come to a boil and serve hot.
CARROTS MASHED.
Scrape and wash them; cook them tender in boiling water salted
slightly. Drain well and mash them. Work in a good piece of butter and
season with pepper and salt. Heap up on a vegetable dish and serve
hot.
Carrots are also good simply boiled in salted water and dished up hot
with melted butter over them.
TURNIPS.
Turnips are boiled plain with or without meat, also mashed like
potatoes and stewed like parsnips. They should always be served hot.
They require from forty minutes to an hour to cook.
STEWED PUMPKINS.
See stewed pumpkin for pie. Cook the same, then after stewing season
the same as mashed potatoes. Pumpkin is good baked in the same manner
as baked winter squash.
STEWED ENDIVE.
_Ingredients._--Six heads of endive, salt and water, one pint of
broth, thickening of butter and flour, one tablespoonful of lemon
juice, a small lump of sugar.
_Mode._--Wash and free the endive thoroughly from insects, remove the
green part of the leaves, and put it into boiling water, slightly
salted. Let it remain for ten minutes; then take it out, drain it till
there is no water remaining and chop it very fine. Put it into a
stewpan with the broth, add a little salt and a lump of sugar, and
boil until the endive is perfectly tender. When done, which may be
ascertained by squeezing a piece between the thumb and finger, add a
thickening of butter and flour and the lemon juice; let the sauce boil
up and serve.
_Time._--Ten minutes to boil, five minutes to simmer in the broth.
BAKED MUSHROOMS.
Prepare them the same as for stewing. Place them in a baking-pan in a
moderate oven. Season with salt, pepper, lemon juice and chopped
parsley. Cook in the oven fifteen minutes, baste with butter. Arrange
on a dish and pour the gravy over them. Serve with sauce made by
heating a cup of cream, two ounces of butter, a tablespoonful of
chopped parsley, a little cayenne pepper, salt, a tablespoonful of
white sauce and two tablespoonfuls of lemon juice. Put in a saucepan
and set on the fire. Stir until thick, but do not let boil. Mushrooms
are very nice placed on slices of well-buttered toast when set into
the oven to bake. They cook in about fifteen minutes.
STEWED MUSHROOMS.
Time, twenty-one minutes. Button mushrooms, salt to taste, a little
butter rolled in flour, two tablespoonfuls of cream or the yolk of one
egg. Choose buttons of uniform size. Wipe them clean and white with a
wet flannel; put them in a stewpan with a little water and let them
stew very gently for a quarter of an hour. Add salt to taste, work in
a little flour and butter, to make the liquor about as thick as cream,
and let it boil for five minutes. When you are ready to dish it up,
stir in two tablespoonfuls of cream or the yolk of an egg; stir it
over the fire for a minute, but do not let it boil, and serve. Stewed
button mushrooms are very nice, either in fish stews or ragouts, or
served apart to eat with fish. Another way of doing them is to stew
them in milk and water (after they are rubbed white), add to them a
little veal gravy, mace and salt and thicken the gravy with cream or
the yolks of eggs.
Mushrooms can be cooked in the same manner as the recipes for oysters,
either stewed, fried, broiled, or as a soup. They are also used to
flavor sauces, catsups, meat gravies, game and soups.
CANNED MUSHROOMS.
Canned mushrooms may be served with good effect with game and even
with beefsteak if prepared in this way: Open the can and pour off
every drop of the liquid found there; let the mushrooms drain, then
put them in a saucepan with a little cream and butter, pepper and
salt; let them simmer gently for from five to ten minutes, and when
the meat is on the platter pour the mushrooms over it. If served with
steak, that should be very tender and be broiled, never in any case
fried.
MUSHROOMS FOR WINTER USE.
Wash and wipe free from grit the small fresh button mushrooms. Put
into a frying pan a quarter of a pound of the very best butter. Add to
it two whole cloves, a saltspoonful of salt and a tablespoonful of
lemon juice. When hot add a quart of the small mushrooms, toss them
about in the butter for a moment only, then put them in jars; fill the
top of each jar with an inch or two of the butter and let it cool.
Keep the jars in a cool place, and when the butter is quite firm add a
top layer of salt. Cover to keep out dust.
The best mushrooms grow on uplands or in high open fields, where the
air is pure.
TRUFFLES.
The truffle belongs to the family of the mushrooms; they are used
principally in this country as a condiment for boned turkey and
chicken, scrambled eggs, fillets of beef, game and fish. When mixed in
due proportion, they add a peculiar zest and flavor to sauces that
cannot be found in any other plant in the vegetable kingdom.
ITALIAN STYLE OF DRESSING TRUFFLES.
Ten truffles, a quarter of a pint of salad oil, pepper and salt to
taste, one tablespoonful of minced parsley, a very little finely
minced garlic, two blades of pounded mace, one tablespoonful of lemon
juice.
After cleansing and brushing the truffles, cut them into thin slices
and put them in a baking-dish, on a seasoning of oil or butter,
pepper, salt, parsley, garlic and mace in the above proportion. Bake
them for nearly an hour, and just before serving add the lemon juice
and send them to the table very hot.
TRUFFLES AU NATUREL.
Select some fine truffles; cleanse them by washing them in several
waters with a brush until not a particle of sand or grit remains on
them; wrap each truffle in buttered paper and bake in a hot oven for
quite an hour; take off the paper; wipe the truffles and serve them in
a hot napkin.
MACARONI.
MACARONI Á LA ITALIENNE.
Divide a quarter of a pound of macaroni into four-inch pieces. Simmer
fifteen minutes in plenty of boiling water, salted. Drain. Put the
macaroni into a saucepan and turn over it a strong soup stock, enough
to prevent burning. Strew over it an ounce of grated cheese; when the
cheese is melted, dish. Put alternate layers of macaroni and cheese,
then turn over the soup stock and bake half an hour.
MACARONI AND CHEESE.
Break half a pound of macaroni into pieces an inch or two long; cook
it in boiling water, enough to cover it well; put in a good
teaspoonful of salt; let it boil about twenty minutes. Drain it well
and then put a layer in the bottom of a well-buttered pudding-dish;
upon this some grated cheese and small pieces of butter, a bit of
salt, then more macaroni, and so on, filling the dish; sprinkle the
top layer with a thick layer of cracker crumbs. Pour over the whole a
teacupful of cream or milk. Set it in the oven and bake half an hour.
It should be nicely browned on top. Serve in the same dish in which it
was baked with a clean napkin pinned around it.
TIMBALE OF MACARONI.
Break in very short lengths small macaroni (vermicelli, spaghetti,
tagliarini). Let it be rather overdone; dress it with butter and
grated cheese; then work into it one or two eggs, according to
quantity. Butter and bread crumb a plain mold, and when the macaroni
is nearly cold fill the mold with it, pressing it well down and
leaving a hollow in the centre, into which place a well-flavored mince
of meat, poultry or game; then fill up the mold with more macaroni,
pressed well down. Bake in a moderately heated oven, turn out and
serve.
MACARONI Á LA CRÊME.
Boil one-quarter of a pound of macaroni in plenty of hot water,
salted, until tender; put half a pint of milk in a double boiler, and
when it boils stir into it a mixture of two tablespoonfuls of butter
and one of flour. Add two tablespoonfuls of cream, a little white and
cayenne pepper; salt to taste, and from one-quarter to one-half a
pound of grated cheese, according to taste. Drain and dish the
macaroni; pour the boiling sauce over it and serve immediately.
MACARONI AND TOMATO SAUCE.
Divide half a pound of macaroni into four-inch pieces, put it into
boiling salted water enough to cover it; boil from fifteen to twenty
minutes then drain; arrange it neatly on a hot dish and pour tomato
sauce over it, and serve immediately while hot. See SAUCES for tomato
sauce.
[Illustration]
BUTTER AND CHEESE
TO MAKE BUTTER.
Thoroughly scald the churn, then cool well with ice or spring water.
Now pour in the thick cream; churn fast at first, then, as the butter
forms, more slowly; always with perfect regularity; in warm weather,
pour a little cold water into the churn, should the butter form
slowly; in the winter, if the cream is too cold, add a little warm
water to bring it to the proper temperature. When the butter has
"come", rinse the sides of the churn down with cold water and take the
butter up with a perforated dasher or a wooden ladle, turning it
dexterously just below the surface of the buttermilk to catch every
stray bit; have ready some very cold water in a deep wooden tray; and
into this plunge the dasher when you draw it from the churn; the
butter will float off, leaving the dasher free. When you have
collected all the butter, gather behind a wooden butter ladle and
drain off the water, squeezing and pressing the butter with the ladle;
then pour on more cold water and work the butter with the ladle to get
the milk out, drain off the water, sprinkle salt over the butter--a
tablespoonful to a pound; work it in a little and set in a cool place
for an hour to harden, then work and knead it until not another drop
of water exudes, and the butter is perfectly smooth, and close in
texture and polish; then with the ladle make up into rolls, little
balls, stamped pats, etc.
The churn, dasher, tray and ladle should be well scalded before using,
so that the butter will not stick to them, and then cooled with very
cold water.
When you skim cream into your cream jar, stir it well into what is
already there, so that it may all sour alike; and no _fresh cream
should be put with it_ within twelve hours before churning, or the
butter will not come quickly; and perhaps, not at all.
Butter is indispensable in almost all culinary preparations. Good
fresh butter, used in moderation, is easily digested; it is softening,
nutritious and fattening, and is far more easily digested than any
other of the oleaginous substances sometimes used in its place.
TO MAKE BUTTER QUICKLY.
Immediately after the cow is milked, strain the milk into clean pans,
and set it over a moderate fire until it is scalding hot; do not let
it boil; then set it aside; when it is cold, skim off the cream; the
milk will still be fit for any ordinary use; when you have enough
cream put it into a clean earthen basin; beat it with a wooden spoon
until the butter is made, which will not be long; then take it from
the milk and work it with a little cold water, until it is free from
milk; then drain off the water, put a small tablespoonful of fine salt
to each pound of butter and work it in. A small teaspoonful of fine
white sugar, worked in with the salt, will be found an
improvement--sugar is a great preservative. Make the butter in a roll;
cover it with a bit of muslin and keep it in a cool place. A reliable
recipe.
A BRINE TO PRESERVE BUTTER.
First work your butter into small rolls, wrapping each one carefully
in a clean muslin cloth, tying them up with a string. Make a brine,
say three gallons, having it strong enough of salt to bear up an egg;
add half a teacupful of pure, white sugar, and one tablespoonful of
saltpetre; boil the brine, and when cold strain it carefully. Pour it
over the rolls so as to more than cover them, as this excludes the
air. Place a weight over all to keep the rolls under the surface.
PUTTING UP BUTTER TO KEEP.
Take of the best pure common salt two quarts, one ounce of white sugar
and one of saltpetre; pulverize them together completely. Work the
butter well, then thoroughly work in an ounce of this mixture to every
pound of butter. The butter is to be made into half-pound rolls, and
put into the following brine--to three gallons of brine strong enough
to bear an egg, add a quarter of a pound of white sugar.
_Orange Co., N. Y. Style_
CURDS AND CREAM.
One gallon of milk will make a moderate dish. Put one spoonful of
prepared rennet to each quart of milk, and when you find that it has
become curd, tie it loosely in a thin cloth and hang it to drain; do
not wring or press the cloth; when drained, put the curd into a mug
and set in cool water, which must be frequently changed (a
refrigerator saves this trouble). When you dish it, if there is whey
in the mug, lie it gently out without pressing the curd; lay it on a
deep dish, and pour fresh cream over it; have powdered loaf-sugar to
eat with it; also hand the nutmeg grater.
Prepared rennet can be had at almost any druggist's, and at a
reasonable price.
NEW JERSEY CREAM CHEESE.
First scald the quantity of milk desired; let it cool a little, then
add the rennet; the directions for quantity are given on the packages
of "Prepared Rennet." When the curd is formed, take it out on a ladle
without breaking it; lay it on a thin cloth held by two persons; dash
a ladleful of water over each ladleful of curd, to separate the curd;
hang it up to drain the water off, and then put it under a light press
for one hour; cut the curd with a thread into small pieces; lay a
cloth between each two, and press for an hour; take them out, rub them
with fine salt, let them lie on a board for an hour, and wash them in
cold water; let them lie to drain, and in a day or two the skin will
look dry; put some sweet grass under and over them, and they will soon
ripen.
COTTAGE CHEESE.
Put a pan of sour or loppered milk on the stove or range where it is
not too hot; let it scald until the whey rises to the top (be careful
that it does not boil, or the curd will become hard and tough). Place
a clean doth or towel over a sieve and pour this whey and curd into
it, living it covered to drain two or three hours; then put it into a
dish and chop it fine with a spoon, adding a teaspoonful of salt, a
tablespoonful of butter and enough sweet cream to make the cheese the
consistency of putty. With your hands make it into little balls
flattened. Keep it in a cool place. Many like it made rather thin with
cream, serving it in a deep dish. You may make this cheese of sweet
milk by forming the curd with prepared rennet.
SLIP.
Slip is bonny-clabber without its acidity, and so delicate is its
flavor that many persons like it just as well as ice cream. It is
prepared thus:--Make a quart of milk moderately warm; then stir into
it one large spoonful of the preparation called rennet; set it by, and
when cool again it will be as stiff as jelly. It should be made only a
few hours before it is to be used, or it will be tough and watery; in
summer set the dish on ice after it has jellied. It must be served
with powdered sugar, nutmeg and cream.
CHEESE FONDU.
Melt an ounce of butter and whisk into it a pint of boiled milk.
Dissolve two tablespoonfuls of flour in a gill of cold milk, add it to
the boiled milk and let it cool. Beat the yolks of four eggs with a
heaping teaspoonful of salt, half a teaspoonful of pepper and five
ounces of grated cheese. Whip the whites of the eggs and add them,
pour the mixture into a deep tin lined with buttered paper, and allow
for the rising, say four inches. Bake twenty minutes and serve the
moment it leaves the oven.
CHEESE SOUFFLÉ.
Melt an ounce of butter in a saucepan; mix smoothly with it one ounce
of flour, a pinch of salt and cayenne and a quarter of a pint of milk;
simmer the mixture gently over the fire, stirring it all the time,
till it is as thick as melted butter, stir into it about three ounces
of finely-grated parmesan, or any good cheese. Turn it into a basin
and mix with it the yolks of two well-beaten eggs. Whisk three whites
to a solid froth, and just before the souffle is baked put them into
it, and pour the mixture into a small round tin. It should be only
half filled, as the fondu will rise very high. Pin a napkin around the
dish in which it is baked, and serve the moment it is baked. It would
be well to have a metal cover strongly heated. Time twenty minutes.
Sufficient for six persons.
SCALLOPED CHEESE.
Any person who is fond of cheese could not fail to favor this recipe.
Take three slices of bread well-buttered, first cutting off the brown
outside crust. Grate fine a quarter of a pound of any kind of good
cheese; lay the bread in layers in a buttered baking-dish, sprinkle
over it the grated cheese, some salt and pepper to taste. Mix four
well-beaten eggs with three cups of milk; pour it over the bread and
cheese. Bake it in a hot oven as you would cook a bread pudding. This
makes an ample dish for four people.
PASTRY RAMAKINS.
Take the remains or odd pieces of any light puff paste left from pies
or tarts; gather up the pieces of paste, roll it out evenly, and
sprinkle it with grated cheese of a nice flavor. Fold the paste in
three, roll it out again, and sprinkle more cheese over; fold the
paste, roll it out, and with a paste-cutter shape it in any way that
may be desired. Bake the ramakins in a brisk oven from ten to fifteen
minutes; dish them on a hot napkin and serve quickly. The appearance
of this dish may be very much improved by brushing the ramakins over
with yolk of egg before they are placed in the oven. Where expense is
not objected to, parmesan is the best kind of cheese to use for making
this dish.
Very nice with a cup of coffee for a lunch.
CAYENNE CHEESE STRAWS.
A quarter of a pound of flour, two ounces butter, two ounces grated
parmesan cheese, a pinch of salt and a few grains of cayenne pepper.
Mix into a paste with the yolk of an egg. Roll out to the thickness of
a silver quarter, about four or five inches long; cut into strips
about a third of an inch wide, twist them as you would a paper spill
and lay them on a baking-sheet slightly floured. Bake in a moderate
oven until crisp, but they must not be the least brown. If put away in
a tin these straws will keep a long time. Serve cold, piled tastefully
on a glass dish. You can make the straws of remnants of puff pastry,
rolling in the grated cheese.
CHEESE CREAM TOAST.
Stale bread may be served as follows: Toast the slices and cover them
slightly with grated cheese; make a cream for ten slices out of a pint
of milk and two tablespoonfuls of plain flour. The milk should be
boiling, and the flour mixed in a little cold water before stirring
in. When the cream is nicely cooked, season with salt and butter; set
the toast and cheese in the oven for three or four minutes and then
pour the cream over them.
WELSH RAREBIT.
Grate three ounces of dry cheese and mix it with the yolks of two
eggs, put four ounces of grated bread and three of butter; beat the
whole together in a mortar with a dessertspoonful of made mustard, a
little salt and some pepper; toast some slices of bread, cut off the
outside crust, cut it in shapes and spread the paste thick upon them,
and put them in the oven, let them become hot and slightly browned,
serve hot as possible.
EGGS AND OMELETS.
There are so many ways of cooking and dressing eggs, that it seems
unnecessary for the ordinary family to use those that are not the most
practical.
To ascertain the freshness of an egg, hold it between your thumb and
forefinger in a horizontal position, with a strong light in front of
you. The fresh egg will have a clear appearance, both upper and lower
sides being the same. The stale egg will have a clear appearance at
the lower side, while the upper side will exhibit a dark or cloudy
appearance.
Another test is to put them in a pan of cold water; those that are the
first to sink are the freshest; the stale will rise and float on top;
or, if the large end turns up in the water, they are not fresh. The
best time for preserving eggs is from July to September.
TO PRESERVE EGGS.
There are several recipes for preserving eggs and we give first one
which we know to be effectual, keeping them fresh from August until
Spring. Take a piece of quick-lime as large as a good-sized lemon and
two teacupfuls of salt; put it into a large vessel and slack it with a
gallon of boiling water. It will boil and bubble until thick as cream;
when it is cold, pour off the top, which will be perfectly clear.
Drain off this liquor, and pour it over your eggs; see that the liquor
more than covers them. A stone jar is the most convenient--one that
holds about six quarts.
Another manner of preserving eggs is to pack them in a jar with layers
of salt between, the large end of the egg downward, with a thick layer
of salt at the top; cover tightly and set in a cool place.
Some put them in a wire basket or a piece of mosquito net and dip them
in boiling water half a minute; then pack in sawdust. Still another
manner is to dissolve a cheap article of gum arabic, about as thin as
muscilage, and brush over each egg with it; then pack in powdered
charcoal; set in a cool, dark place.
Eggs can be kept for some time by smearing the shells with butter or
lard; then packed in plenty of bran or sawdust, the eggs not allowed
to touch one another; or coat the eggs with melted paraffine.
BOILED EGGS.
Eggs for boiling cannot be too fresh, or boiled too soon after they
are laid; but rather a longer time should be allowed for boiling a
new-laid egg than for one that is three or four days old. Have ready a
saucepan of boiling water; put the eggs into it gently with a spoon,
letting the spoon touch the bottom of the saucepan before it is
withdrawn, that the egg may not fall and consequently crack. For those
who like eggs lightly boiled, three minutes will be found sufficient;
three and three-quarters to four minutes will be ample time to set the
white nicely; and if liked hard, six or seven minutes will not be
found too long. Should the eggs be unusually large, as those of black
Spanish fowls sometimes are, allow an extra half minute for them. Eggs
for salad should be boiled for ten or fifteen minutes, and should be
placed in a basin of cold water for a few minutes to shrink the meat
from the shell; they should then be rolled on the table with the hand
and the shell will peel off easily.
SOFT BOILED EGGS.
When properly cooked eggs are done evenly through, like any other
food. This result may be obtained by putting the eggs into a dish with
a cover, or a tin pail, and then pouring upon them _boiling_
water--two quarts or more to a dozen of eggs--and cover and set them
away where they will keep _hot_ and _not_ boil for ten to twelve
minutes. The heat of the water cooks the eggs slowly, evenly and
sufficiently, leaving the centre or yolk harder than the white, and
the egg tastes as much richer and nicer as a fresh egg is nicer than a
stale egg.
SCALLOPED EGGS.
Hard-boil twelve eggs; slice them thin in rings; in the bottom of a
large well-buttered baking-dish place a layer of grated bread crumbs,
then one of eggs; cover with bits of butter and sprinkle with pepper
and salt. Continue thus to blend these ingredients until the dish is
full; be sure, though, that the crumbs cover the eggs upon top. Over
the whole pour a large teacupful of sweet cream or milk and brown
nicely in a moderately heated oven.
SHIRRED EGGS.
Set into the oven until quite hot a common white dish large enough to
hold the number of eggs to be cooked, allowing plenty of room for
each. Melt in it a small piece of butter, and breaking the eggs
carefully in a saucer, one at a time, slip them into the hot dish;
sprinkle over them a small quantity of pepper and salt and allow them
to cook four or five minutes. Adding a tablespoonful of cream for
every two eggs, when the eggs are first slipped in, is a great
improvement.
This is far more delicate than fried eggs.
Or prepare the eggs the same and set them in a steamer over boiling
water.
They are usually served in hotels baked in individual dishes, about
two in a dish, and in the same dish they were baked in.
SCRAMBLED EGGS.
Put a tablespoonful of butter into a hot frying pan; tip around so
that it will touch all sides of the pan. Having ready half a dozen
eggs broken in a dish, salted and peppered, turn them (without
beating) into the hot butter; stir them one way briskly for five or
six minutes or until they are mixed. Be careful that they do not get
too hard. Turn over toast or dish up without.
POACHED OR DROPPED EGGS.
Have one quart of _boiling_ water and one tablespoonful of salt in a
frying pan. Break the eggs, one by one, into a saucer, and slide
carefully into the salted water. Dash with a spoon a little water over
the egg, to keep the top white.
The beauty of a poached egg is for the yolk to be seen blushing
through the white, which should only be just sufficiently hardened to
form a transparent veil for the egg.
Cook until the white is firm, and lift out with a griddle cake turner
and place on toasted bread. Serve immediately.
A tablespoonful of vinegar put into the water keeps the eggs from
spreading.
Open gem rings are nice placed in the water and an egg dropped into
each ring.
FRIED EGGS.
Break the eggs, one at a time, into a saucer, and then slide them
carefully off into a frying pan of lard and butter mixed, dipping over
the eggs the hot grease in spoonfuls, or turn them over, frying both
sides without breaking them. They require about three minutes'
cooking.
Eggs can be fried round like balls, by dropping one at a time into a
quantity of hot lard, the same as for fried cakes, first stirring the
hot lard with a stick until it runs round like a whirlpool; this will
make the eggs look like balls. Take out with a skimmer. Eggs can be
poached the same in boiling water.
EGGS AUX FINES HERBES.
Roll an ounce of butter in a good teaspoonful of flour; season with
pepper, salt and nutmeg; put it into a coffeecupful of fresh milk,
together with two teaspoonfuls of chopped parsley; stir and simmer it
for fifteen minutes, add a teacupful of thick cream. Hard-boil five
eggs and halve them; arrange them in a dish with the ends upwards,
pour the sauce over them, and decorate with little heaps of fried
bread crumbs round the margin of the dish.
POACHED EGGS Á LA CRÊME.
Put a quart of hot water, a tablespoonful of vinegar and a teaspoonful
of salt into a frying pan, and break each egg separately into a
saucer; slip the egg carefully into the hot water, simmer three or
four minutes until the white is set, then with a skimmer lift them out
into a hot dish. Empty the pan of its contents, put in half a cup of
cream, or rich milk; if milk, a large spoonful of butter; pepper and
salt to taste, thicken with a very little cornstarch; let it boil up
once, and turn it over the dish of poached eggs. It can be served on
toast or without.
It is a better plan to warm the cream in butter in a separate dish,
that the eggs may not have to stand.
EGGS IN CASES.
Make little paper cases of buttered writing paper; put a small piece
of butter in each, and a little chopped parsley or onion, pepper and
salt. Place the cases upon a gridiron over a moderate fire of bright
coals, and when the butter melts, break a fresh egg into each case.
Strew in upon them a few seasoned bread crumbs, and when nearly done,
glaze the tops with a hot shovel. Serve in the paper cases.
MINCED EGGS.
Chop up four or five hard-boiled eggs; do not mince them too fine. Put
over the fire in a suitable dish a cupful of milk, a tablespoonful of
butter, salt and pepper, and some savory chopped small. When this
comes to a boil stir into it a tablespoonful of flour, dissolved in a
little cold milk. When it cooks thick like cream put in the minced
eggs. Stir it gently around and around for a few moments and serve,
garnished with sippets of toast. Any particular flavor may be given to
this dish, such as that of mushrooms, truffles, catsup, essence of
shrimps, etc., or some shred anchovy may be added to the mince.
MIXED EGGS AND BACON.
Take a nice rasher of mild bacon; cut it into squares no larger than
dice; fry it quickly until nicely browned; but on no account burn it.
Break half a dozen eggs into a basin, strain and season them with
pepper, add them to the bacon, stir the whole about and, when
sufficiently firm, turn it out into a dish. Decorate with hot pickles.
MIXED EGGS GENERALLY--SAVORY OR SWEET.
Much the same method is followed in mixed eggs generally, whatever may
be added to them; really it is nothing more than an omelet which is
stirred about in the pan while it is being dressed, instead of being
allowed to set as a pancake. Chopped tongue, oysters, shrimps,
sardines, dried salmon, anchovies, herbs, may be used.
COLD EGGS FOR A PICNIC.
This novel way of preparing cold egg for the lunch-basket fully repays
one for the extra time required. Boil hard several eggs, halve them
lengthwise; remove the yolks and chop them fine with cold chicken,
lamb, veal or any tender, roasted meat; or with bread soaked in milk
and any salad, as parsley, onion, celery, the bread being half of the
whole; or with grated cheese, a little olive oil, drawn butter,
flavored. Fill the cavity in the egg with either of these mixtures, or
any similar preparation. Press the halves together, roll twice in
beaten egg and bread crumbs, and dip into boiling lard. When the color
rises delicately, drain them and they are ready for use.
OMELETS.
In making an omelet, care should be taken that the omelet pan is hot
and dry. To insure this, put a small quantity of lard or suet into a
clean frying pan, let it simmer a few minutes, then remove it; wipe
the pan dry with a towel, and then put in a tablespoonful of butter.
The smoothness of the pan is most essential, as the least particle of
roughness will cause the omelet to stick. As a general rule, a small
omelet can be made more successfully than a large one, it being much
better to make two small ones of four eggs each, than to try double
the number of eggs in one omelet and fail. Allow one egg to a person
in making an omelet and one tablespoonful of milk; this makes an
omelet more puffy and tender than one made without milk. Many prefer
them without milk.
Omelets are called by the name of what is added to give them flavor,
as minced ham, salmon, onions, oysters, etc., beaten up in the eggs in
due quantity, which gives as many different kind of omelets.
They are also served over many kinds of thick sauces or purees, such
as tomato, spinach, endive, lettuce, celery, etc.
If vegetables are to be added, they should be already cooked, seasoned
and hot; place in the centre of the omelet, just before turning; so
with mushroom, shrimps, or any cooked ingredients. All omelets should
be served the moment they are done, as they harden by standing, and
care taken that they do not _cook too much_.
Sweet omelets are generally used for breakfast or plain desserts.
PLAIN OMELET.
Put a smooth, clean, iron frying pan on the fire to heat; meanwhile,
beat four eggs very light, the whites to a stiff froth and the yolks
to a thick batter. Add to the yolks four tablespoonfuls of milk,
pepper and salt; and, lastly, stir in the whites lightly. Put a piece
of butter nearly half the size of an egg into the heated pan; turn it
so that it will moisten the entire bottom, taking care that it does
not scorch. Just as it begins to boil, pour in the eggs. Hold the
frying pan handle in your left hand, and, as the eggs whiten,
carefully, with a spoon, draw up lightly from the bottom, letting the
raw part run out on the pan, till all be equally cooked; shake with
your left hand, till the omelet be free from the pan, then turn with a
spoon one half of the omelet over the other; let it remain a moment,
but continue shaking, lest it adhere; toss to a warm platter held in
the right hand, or lift with a flat, broad shovel; the omelet will be
firm around the edge, but creamy and light inside.
MEAT OR FISH OMELETS.
Take cold meat, fish, game or poultry of any kind; remove all skin,
sinew, etc., and either cut it small or pound it to a paste in a
mortar, together with a proper proportion of spices and salt; then
either toss it in a buttered frying pan over a clear fire till it
begins to brown and pour beaten eggs upon it, or beat it up with the
eggs, or spread it upon them after they have begun to set in the pan.
In any case serve hot, with or without a sauce, but garnish with crisp
herbs in branches, pickles, or sliced lemon. The right proportion is
one tablespoonful of meat to four eggs. A little milk, gravy, water,
or white wine, may be advantageously added to the eggs while they are
being beaten.
Potted meats make admirable omelets in the above manner.
VEGETABLE OMELET.
Make a purée by mashing up ready-dressed vegetables, together with a
little milk, cream or gravy and some seasoning. The most suitable
vegetables are cucumbers, artichokes, onions, sorrel, green peas,
tomatoes, lentils, mushrooms, asparagus tops, potatoes, truffles or
turnips. Prepare some eggs by beating them very light. Pour them into
a nice hot frying pan, containing a spoonful of butter; spread the
purée upon the upper side; and when perfectly hot, turn or fold the
omelet together and serve. Or cold vegetables may be merely chopped
small, then tossed in a little butter, and some beaten and seasoned
eggs poured over.
OMELET OF HERBS.
Parsley, thyme and sweet marjoram mixed gives the famous _omelette aux
fines herbes_ so popular at every wayside inn in the most remote
corner of sunny France. An omelet "jardiniere" is two tablespoonfuls
of mixed parsley, onion, chives, shallots and a few leaves each of
sorrel and chevril, minced fine and stirred into the beaten eggs
before cooking. It will take a little more butter to fry it than a
plain one.
CHEESE OMELET.
Beat up three eggs, and add to them a tablespoonful of milk and a
tablespoonful of grated cheese; add a little more cheese before
folding; turn it out on a hot dish; grate a little cheese over it
before serving.
ASPARAGUS OMELET.
Boil with a little salt, and until about half cooked, eight or ten
stalks of asparagus, and cut the eatable part into rather small
pieces; beat the egg and mix the asparagus with them. Make the omelet
as above directed. Omelet with parsley is made by adding a little
chopped parsley.
TOMATO OMELET. No. 1.
Peel a couple of tomatoes, which split into four pieces; remove the
seeds and cut them into small dice; then fry them with a little butter
until nearly done, adding salt and pepper. Beat the eggs and mix the
tomatoes with them, and make the omelet as usual. Or stew a few
tomatoes in the usual way and spread over before folding.
TOMATO OMELET. No. 2.
Cut in slices and place in a stewpan six peeled tomatoes; add a
tablespoonful of cold water, a little pepper and salt. When they begin
to simmer, break in six eggs, stir well, stirring one way, until the
eggs are cooked, but not too hard. Serve warm.
RICE OMELET.
Take a cup of cold boiled rice, turn over it a cupful of warm milk,
add a tablespoonful of butter melted, a level teaspoonful of salt, a
dash of pepper; mix well, then add three well-beaten eggs. Put a
tablespoonful of butter in a hot frying pan, and when it begins to
boil pour in the omelet and set the pan in a hot oven. As soon as it
is cooked through, fold it double, turn it out on a hot dish, and
serve at once. Very good.
HAM OMELET.
Cut raw ham into dice, fry with butter and when cooked enough, turn
the beaten egg over it and cook as a plain omelet.
If boiled ham is used, mince it and mix with the egg after they are
beaten. Bacon may be used instead of raw ham.
CHICKEN OMELET.
Mince rather fine one cupful of cooked chicken, warm in a teacupful of
cream or rich milk a tablespoonful of butter, salt and pepper; thicken
with a large tablespoonful of flour. Make a plain omelet, then add
this mixture just before turning it over. This is much better than the
dry minced chicken. Tongue is equally good.
MUSHROOM OMELET.
Clean a cupful of large button mushrooms, canned ones may be used; cut
them into bits. Put into a stewpan an ounce of butter and let it melt;
add the mushrooms, a teaspoonful of salt, half a teaspoonful of pepper
and half a cupful of cream or milk. Stir in a teaspoonful of flour,
dissolved in a little milk or water to thicken, if needed. Boil ten
minutes, and set aside until the omelet is ready.
Make a plain omelet the usual way, and just before doubling it, turn
the mushrooms over the centre and serve hot.
OYSTER OMELET.
Parboil a dozen oysters in their own liquor, skim them out and let
them cool; add them to the beaten eggs, either whole or minced. Cook
the same as a plain omelet.
Thicken the liquid with butter rolled in flour; season with salt,
cayenne pepper and a teaspoonful of chopped parsley. Chop up the
oysters and add to the sauce. Put a few spoonfuls in the centre of the
omelet before folding; when dished, pour the remainder of the sauce
around it.
FISH OMELET.
Make a plain omelet, and when ready to fold, spread over it fish
prepared as follows: Add to a cupful of any kind of cold fish, broken
fine, cream enough to moisten it, seasoned with a tablespoonful of
butter; then pepper and salt to taste. Warm together.
ONION OMELET.
Make a plain omelet, and when ready to turn spread over it a
teaspoonful each of chopped onion and minced parsley; then fold, or,
if preferred, mix the minces into the eggs before cooking.
JELLY OMELET.
Make a plain omelet, and just before folding together, spread with
some kind of jelly. Turn out on a warm platter. Dust it with powdered
sugar.
BREAD OMELET. No. 1.
Break four eggs into a basin and carefully remove the treadles; have
ready a tablespoonful of grated and sifted bread; soak it in either
milk, water, cream, white wine, gravy, lemon juice, brandy or rum,
according as the omelet is intended to be sweet or savory. Well beat
the eggs together with a little nutmeg, pepper and salt; add the
bread, and, beating constantly (or the omelet will be crumbly), get
ready a frying pan, buttered and made thoroughly hot; put in the
omelet; do it on one side only; turn it upon a dish, and fold it
double to prevent the steam from condensing. Stale sponge-cake, grated
biscuit, or pound cake, may replace the bread for a sweet omelet, when
pounded loaf sugar should be sifted over it, and the dish decorated
with lumps of currant jelly. This makes a nice dessert.
BREAD OMELET. No. 2.
Let one teacupful of milk come to a boil, pour it over one teacupful
of bread crumbs and let it stand a few minutes. Break six eggs into a
bowl, stir (not beat) till well mixed; then add the milk and bread,
season with pepper and salt, mix all well together and turn into a hot
frying pan, containing a large spoonful of butter boiling hot. Fry the
omelet slowly, and when brown on the bottom cut in squares and turn
again, fry to a delicate brown and serve hot.
Cracker omelet may be made by substituting three or four rolled
crackers in place of bread.
BAKED OMELET.
Beat the whites and yolks of four or six eggs separately; add to the
yolks a small cup of milk, a tablespoonful of flour or cornstarch, a
teaspoonful of baking powder, one-half teaspoonful of salt, and,
lastly, the stiff-beaten whites. Bake in a well-buttered pie-tin or
plate about half an hour in a steady oven. It should be served the
moment it is taken from the oven, as it is liable to fall.
OMELET SOUFFLÉ.
Break six eggs into separate cups; beat four of the yolks, mix with
them one teaspoonful of flour, three tablespoonfuls of powdered sugar,
very little salt. Flavor with extract lemon or any other of the
flavors that may be preferred. Whisk the whites of six eggs to a firm
froth; mix them lightly with the yolks; pour the mixture into a
greased pan or dish; bake in a quick oven. When well-risen and lightly
browned on the top, it is done; roll out in warm dish, sift pulverized
sugar over, and send to table.
RUM OMELET.
Put a small quantity of lard into the pan; let it simmer a few minutes
and remove it; wipe the pan dry with a towel, and put in a little
fresh lard in which the omelet may be fried. Care should be taken that
the lard does not burn, which would spoil the color of the omelet.
Break three eggs separately; put them into a bowl and whisk them
thoroughly with a fork. The longer they are beaten, the lighter will
the omelet be. Beat up a teaspoonful of milk with the eggs and
continue to beat until the last moment before pouring into the pan,
which should be over a hot fire. As soon as the omelet sets, remove
the pan from the hottest part of the fire. Slip a knife under it to
prevent sticking to the pan. When the centre is almost firm, slant the
pan, work the omelet in shape to fold easily find neatly, and when
slightly browned, hold a platter against the edge of the pan and
deftly turn it out on to the hot dish. Dust a liberal quantity of
powdered sugar over it, and singe the sugar into neat stripes with a
hot iron rod, heated in the coals; pour a glass of warm Jamaica rum
around it, and when it is placed on the table set fire to the rum.
With a tablespoon dash the burning rum over the omelet, put out the
fire and serve. Salt _mixed_ with the eggs prevents them from rising,
and when it is so used the omelet will look flabby, yet without salt
it will taste insipid.
Add a little salt to it just before folding it and turning out on the
dish.
_"The Cook."_
SANDWICHES.
HAM SANDWICHES.
Make a dressing of half a cup of butter, one tablespoonful of mixed
mustard, one of salad oil, a little red or white pepper, a pinch of
salt and the yolk of an egg; rub the butter to a cream, add the other
ingredients and mix thoroughly; then stir in as much chopped ham as
will make it consistent and spread between thin slices of bread. Omit
salad oil and substitute melted butter if preferred.
HAM SANDWICHES, PLAIN.
Trim the crusts from thin slices of bread; butter them and lay between
every two some thin slices of cold boiled ham. Spread the meat with a
little mustard if liked.
CHICKEN SANDWICHES.
Mince up fine any cold boiled or roasted chicken; put it into a
saucepan with gravy, water or cream enough to soften it; add a good
piece of butter, a pinch of pepper; work it very smooth while it is
heating until it looks almost like a paste. Then spread it on a plate
to cool. Spread it between slices of buttered bread.
SARDINE SANDWICHES.
Take two boxes of sardines and throw the contents into hot water,
having first drained away all the oil. A few minutes will free the
sardines from grease. Pour away the water and dry the fish in a cloth;
then scrape away the skins and pound the sardines in a mortar till
reduced to paste; add pepper, salt and some tiny pieces of lettuce,
and spread on the sandwiches, which have been previously cut as above.
The lettuce adds very much to the flavor of the sardines.
Or chop the sardines up fine and squeeze a few drops of lemon juice
into them, and spread between buttered bread or cold biscuits.
WATER CRESS SANDWICHES.
Wash well some water cress and then dry them in a cloth, pressing out
every atom of moisture as far as possible; then mix with the cress
hard-boiled eggs chopped fine, and seasoned with salt and pepper. Have
a stale loaf and some fresh butter, and with a sharp knife cut as many
thin slices as will be required for two dozen sandwiches; then cut the
cress into small pieces, removing the stems; place it between each
slice of bread and butter, with a slight sprinkling of lemon juice;
press down the slices hard, and cut them sharply on a board into small
squares, leaving no crust.
_Nantasket Beach._
EGG SANDWICHES.
Hard boil some very fresh eggs and when cold cut them into moderately
thin slices and lay them between some bread and butter cut as thin as
possible; season them with pepper, salt and nutmeg. For picnic
parties, or when one is traveling, these sandwiches are far preferable
to hard-boiled eggs _au naturel_.
MUSHROOM SANDWICHES.
Mince beef tongue and boiled mushrooms together, add French mustard
and spread between buttered bread.
CHEESE SANDWICHES.
These are extremely nice and are very easily made. Take one
hard-boiled egg, a quarter of a pound of common cheese grated, half a
teaspoonful of salt, half a teaspoonful of pepper, half a teaspoonful
of mustard, one tablespoonful of melted butter, and one tablespoonful
of vinegar or cold water. Take the yolk of the egg and put it into a
small bowl and crumble it down, put into it the butter and mix it
smooth with a spoon, then add the salt, pepper, mustard and the
cheese, mixing each well. Then put in the tablespoonful of vinegar,
which will make it the proper thickness. If vinegar is not relished,
then use cold water instead. Spread this between two biscuits or
pieces of oat-cake, and you could not require a better sandwich. Some
people will prefer the sandwiches less highly seasoned. In that case,
season to taste.
BREAD.
Among all civilized people bread has become an article of food of the
first necessity; and properly so, for it constitutes of itself a
complete life sustainer, the gluten, starch and sugar which it
contains representing ozotized and hydro-carbonated nutrients, and
combining the sustaining powers of the animal and vegetable kingdoms
in one product. As there is no one article of food that enters so
largely into our daily fare as bread, so no degree of skill in
preparing other articles can compensate for lack of knowledge in the
art of making good, palatable and nutritious bread. A little earnest
attention to the subject will enable any one to comprehend the theory,
and then ordinary care in practice will make one familiar with the
process.
GENERAL DIRECTIONS.
The first thing required for making wholesome bread is the utmost
cleanliness; the next is the soundness and sweetness of all the
ingredients used for it; and, in addition to these, there must be
attention and care through the whole process.
Salt is always used in bread-making, not only on account of its
flavor, which destroys the insipid raw state of the flour, but because
it makes the dough rise better.
In mixing with milk, the milk should be boiled--not simply scalded,
but heated to boiling over hot water--then set aside to cool before
mixing. Simple heating will not prevent bread from turning sour in the
rising, while boiling will act as a preventative. So the milk should
be thoroughly scalded, and should be used when it is just blood warm.
Too small a proportion of yeast, or insufficient time allowed for the
dough to rise, will cause the bread to be heavy.
The yeast must be good and fresh if the bread is to be digestible and
nice. Stale yeast produces, instead of vinous fermentation, an
acetous fermentation, which flavors the bread and makes it
disagreeable. A poor, thin yeast produces an imperfect fermentation,
the result being a heavy, unwholesome loaf.
If either the sponge or the dough be permitted to overwork
itself--that is to say, if the mixing and kneading be neglected when
it has reached the proper point for either--sour bread will probably
be the consequence in warm weather, and bad bread in any. The goodness
will also be endangered by placing it so near a fire as to make any
part of it hot, instead of maintaining the gentle and equal degree of
heat required for its due fermentation.
Heavy bread will also most likely be the result of making the dough
very hard and letting it become quite cold, particularly in winter.
An almost certain way of spoiling dough is to leave it half made, and
to allow it to become cold before it is finished. The other most
common causes of failure are using yeast which is no longer sweet, or
which has been frozen, or has had hot liquid poured over it.
As a general rule, the oven for baking bread should be rather quick
and the heat so regulated as to penetrate the dough without hardening
the outside. The oven door should not be opened after the bread is put
in until the dough is set or has become firm, as the cool air admitted
will have an unfavorable effect upon it.
The dough should rise and the bread begin to brown after about fifteen
minutes, but only slightly. Bake from fifty to sixty minutes and have
it brown, not black or whitey brown, but brown all over when well
baked.
When the bread is baked, remove the loaves immediately from the pans
and place them where the air will circulate freely around them, and
thus carry off the gas which has been formed, but is no longer needed.
Never leave the bread in the pan or on a pin table to absorb the odor
of the wood. If you like crusts that are crisp do not cover the
loaves; but to give the soft, tender, wafer-like consistency which
many prefer, wrap them while still hot in several thicknesses of
bread-cloth. When cold put them in a stone jar, removing the cloth, as
that absorbs the moisture and gives the bread an unpleasant taste and
odor. Keep the jar well covered and carefully cleansed from crumbs and
stale pieces. Scald and dry it thoroughly every two or three days. A
yard and a half square of coarse table linen makes the best
bread-cloth. Keep in good supply; use them for no other purpose.
Some people use scalding water in making wheat bread; in that case the
flour must be scalded and allowed to cool before the yeast is
added--then proceed as above. Bread made in this manner keeps moist in
summer much longer than when made in the usual mode.
Home-made yeast is generally preferred to any other. Compressed yeast,
as now sold in most grocery stores, makes fine light, sweet bread, and
is a much quicker process, and can always be had fresh, being made
fresh every day.
WHEAT BREAD.
Sift the flour into a large bread-pan or bowl; make a hole in the
middle of it, and pour in the yeast in the ratio of half a teacupful
of yeast to two quarts of flour; stir the yeast lightly, then pour in
your "wetting," either milk or water, as you choose,--which use warm
in winter and cold in summer; if you use water as "wetting," dissolve
in it a bit of butter of the size of an egg,--if you use milk, no
butter is necessary; stir in the "wetting" very lightly, but do not
mix all the flour into it; then cover the pan with a thick blanket or
towel, and set it, in winter, in a warm place to rise,--this is called
"_putting the bread in sponge_." In summer the bread should not be wet
over night. In the morning add a teaspoonful of salt and mix all the
flour in the pan with the sponge, kneading it well; then let it stand
two hours or more until it has risen quite light; then remove the
dough to the molding-board and mold it for a long time, cutting it in
pieces and molding them together again and again, until the dough is
elastic under the pressure of your hand, using as little flour as
possible; then make it into loaves, put the loaves into baking-tins.
The loaves should come half way up the pan, and they should be allowed
to rise until the bulk is doubled. When the loaves are ready to put
into the oven, the oven should be ready to receive them. It should be
hot enough to brown a teaspoonful of flour in five minutes. The heat
should be greater at the bottom than at the top of the oven, and the
fire so arranged as to give sufficient strength of heat through the
baking without being replenished. Let them stand ten or fifteen
minutes, prick them three or four times with a fork, bake in a quick
oven from forty-five to sixty minutes.
If these directions are followed, you will obtain sweet, tender and
wholesome bread. If by any mistake the dough becomes sour before you
are ready to bake it, you can rectify it by adding a little dry
super-carbonate of soda, molding the dough a long time to distribute
the soda equally throughout the mass. All bread is better, if
naturally sweet, without the soda; but _sour bread_ you should never
eat, if you desire good health.
Keep well covered in a tin box or large stone crock, which should be
wiped out every day or two, and scalded and dried thoroughly in the
sun once a week.
COMPRESSED YEAST BREAD.
Use for two loaves of bread three quarts of sifted flour, nearly a
quart of warm water, a level tablespoonful of salt and an ounce of
compressed yeast. Dissolve the yeast in a pint of lukewarm water; then
stir into it enough flour to make a thick batter. Cover the bowl
containing the batter or sponge with a thick folded cloth and set it
in a warm place to rise; if the temperature of heat is properly
attended to the sponge will be foamy and light in half an hour. Now
stir into this sponge the salt dissolved in a little warm water, add
the rest of the flour and sufficient warm water to make the dough
stiff enough to knead; then knead it from five to ten minutes, divide
it into loaves, knead again each loaf and put them into buttered
baking tins; cover them with a double thick cloth and set again in a
warm place to rise twice their height, then bake the same as any
bread. This bread has the advantage of that made of home-made yeast as
it is made inside of three hours, whereas the other requires from
twelve to fourteen hours.
HOME-MADE YEAST.
Boil six large potatoes in three pints of water. Tie a handful of hops
in a small muslin bag and boil with the potatoes; when thoroughly
cooked drain the water on enough flour to make a thin batter; set this
on the stove or range and scald it enough to cook the flour (this
makes the yeast keep longer); remove it from the fire and when cool
enough, add the potatoes mashed, also half a cup of sugar, half a
tablespoonful of ginger, two of salt and a teacupful of yeast. Let it
stand in a warm place, until it has thoroughly risen, then put it in
a large mouthed jug and cork tightly; set away in a cool place. The
jug should be scalded before putting in the yeast.
Two-thirds of a coffeecupful of this yeast will make four loaves.
UNRIVALED YEAST.
On one morning boil two ounces of the best hops in four quarts of
water half an hour; strain it, and let the liquor cool to the
consistency of new milk; then put it in an earthen bowl and add half a
cupful of salt and half a cupful of brown sugar; beat up one quart of
flour with some of the liquor; then mix all well together, and let it
stand till the third day after; then add six medium-sized potatoes,
boiled and mashed through a colander; let it stand a day, then strain
and bottle and it is fit for use. It must be stirred frequently while
it is making, and kept near a fire. One advantage of this yeast is its
spontaneous fermentation, requiring the help of no old yeast; if care
be taken to let it ferment well in the bowl, it may immediately be
corked tightly. Be careful to keep it in a cool place. Before using it
shake the bottle up well. It will keep in a cool place two months, and
is best the latter part of the time. Use about the same quantity as of
other yeast.
DRIED YEAST OR YEAST CAKES.
Make a pan of yeast the same as "Home-Made Yeast;" mix in with it corn
meal that has been sifted and dried, kneading it well until it is
thick enough to roll out, when it can be cut into cakes or crumble up.
Spread out and dry thoroughly in the shade; keep in a dry place.
When it is convenient to get compressed yeast, it is much better and
cheaper than to make your own, a saving of time and trouble. Almost
all groceries keep it, delivered to them fresh made daily.
SALT-RAISING BREAD.
While getting breakfast in the morning, as soon as the tea-kettle has
boiled, take a quart tin cup or an earthen quart milk pitcher, scald
it, then fill one-third full of water about as warm as the finger
could be held in; then to this add a teaspoonful of salt, a pinch of
brown sugar and coarse flour enough to make a batter of about the
right consistency for griddle-cakes. Set the cup, with the spoon in
it, in a closed vessel half-filled with water moderately hot, but not
scalding. Keep the temperature as nearly even as possible and add a
teaspoonful of flour once or twice during the process of fermentation.
The yeast ought to reach to the top of the bowl in about five hours.
Sift your flour into a pan, make an opening in the centre and pour in
your yeast. Have ready a pitcher of warm milk, salted, or milk and
water (not too hot, or you will scald the yeast germs), and stir
rapidly into a pulpy mass with a spoon. Cover this sponge closely and
keep warm for an hour, then knead into loaves, adding flour to make
the proper consistency. Place in warm, well-greased pans, cover
closely and leave till it is light. Bake in a steady oven, and when
done let all the hot steam escape. Wrap closely in damp towels and
keep in closed earthen jars until it is wanted.
This, in our grandmothers' time, used to be considered the prize
bread, on account of its being sweet and wholesome and required no
prepared yeast to make it. Nowadays yeast-bread is made with very
little trouble, as the yeast can be procured at almost any grocery.
BREAD FROM MILK YEAST.
At noon the day before baking, take half a cup of corn meal and pour
over it enough sweet milk boiling hot to make it the thickness of
batter-cakes. In the winter place it where it will keep warm. The next
morning before breakfast pour into a pitcher a pint of boiling water;
add one teaspoonful of soda and one of salt. When cool enough so that
it will not scald the flour, add enough to make a stiff batter; then
add the cup of meal set the day before. This will be full of little
bubbles. Then place the pitcher in a kettle of warm water, cover the
top with a folded towel and put it where it will keep warm, and you
will be surprised to find how soon the yeast will be at the top of the
pitcher. Then pour the yeast into a bread-pan; add a pint and a half
of warm water, or half water and half milk, and flour enough to knead
into loaves. Knead but little harder than for biscuit and bake as soon
as it rises to the top of the tin. This recipe makes five large
loaves. Do not allow it to get too light before baking, for it will
make the bread dry and crumbling. A cup of this milk yeast is
excellent to raise buckwheat cakes.
GRAHAM BREAD.
One teacupful of wheat flour, one-half teacupful of Porto Rico
molasses, one-half cupful of good yeast, one teaspoonful of salt, one
pint of warm water; add sufficient Graham flour to make the dough as
stiff as can be stirred with a strong spoon; this is to be mixed at
night; in the morning, add one teaspoonful of soda, dissolved in a
little water; mix well, and pour into two medium-sized pans; they will
be about half full; let it stand in a warm place until it rises to the
top of the pans, then bake one hour in a pretty hot oven.
This should be covered about twenty minutes when first put into the
oven with a thick brown paper, or an old tin cover; it prevents the
upper crust hardening before the loaf is well-risen. If these
directions are correctly followed the bread will not be heavy or
sodden, as it has been tried for years and never failed.
GRAHAM BREAD. (Unfermented.)
Stir together three heaping teaspoonfuls of baking powder, three cups
of Graham flour and one cup of white flour; then add a large
teaspoonful of salt and half a cup of sugar. Mix all thoroughly with
milk or water into as stiff a batter as can be stirred with a spoon.
If water is used, a lump of butter as large as a walnut may be melted
and stirred into it. Bake immediately in well-greased pans.
BOSTON BROWN BREAD.
One pint of rye flour, one quart of corn meal, one teacupful of Graham
flour, all fresh; half a teacupful of molasses or brown sugar, a
teaspoonful of salt, and two-thirds of a teacupful of home-made yeast.
Mix into as stiff a dough as can be stirred with a spoon, using warm
water for wetting. Let it rise several hours, or over night; in the
morning, or when light, add a teaspoonful of soda dissolved in a
spoonful of warm water; beat it well and turn it into well-greased,
deep bread-pans, and let it rise again. Bake in a _moderate_ oven from
three to four hours.
_Palmer House, Chicago_.
BOSTON BROWN BREAD. (Unfermented.)
One cupful of rye flour, two cupfuls of corn meal, one cupful of white
flour, half a teacupful of molasses or sugar, a teaspoonful of salt.
Stir all together _thoroughly_, and wet up with sour milk; then add a
level teaspoonful of soda dissolved in a tablespoonful of water. The
same can be made of sweet milk by substituting baking powder for soda.
The batter to be stirred as thick as can be with a spoon, and turned
into well-greased pans.
VIRGINIA BROWN BREAD.
One pint of corn meal; pour over enough boiling water to thoroughly
scald it; when cool add one pint of light, white bread sponge, mix
well together, add one cupful of molasses, and Graham flour enough to
mold; this will make two loaves; when light, bake in a moderate oven
one and a half hours.
RHODE ISLAND BROWN BREAD.
Two and one-half cupfuls of corn meal, one and one-half cupfuls of rye
meal, one egg, one cup of molasses, two teaspoonfuls of cream of
tartar, one teaspoonful of soda, a little salt and one quart of milk.
Bake in a covered dish, either earthen or iron, in a moderately hot
oven three hours.
STEAMED BROWN BREAD.
One cup of white flour, two of Graham flour, two of Indian meal, one
teaspoonful of soda, one cup of molasses, three and a half cups of
milk, a little salt. Beat well and steam for four hours. This is for
sour milk; when sweet milk is used, use baking powder in place of
soda.
This is improved by setting it into the oven fifteen minutes after it
is slipped from the mold. To be eaten warm with butter. Most
excellent.
RYE BREAD.
To a quart of warm water stir as much wheat flour as will make a
smooth batter; stir into it half a gill of home-made yeast, and set it
in a warm place to rise; this is called setting a sponge; let it be
mixed in some vessel which will contain twice the quantity; in the
morning, put three pounds and a half of rye flour into a bowl or tray,
make a hollow in the centre, pour in the sponge, add a dessertspoonful
of salt, and half a small teaspoonful of soda, dissolved in a little
water; make the whole into a smooth dough, with as much warm water as
may be necessary; knead it well, cover it, and let it set in a warm
place for three hours; then knead it again, and make it into two or
three loaves; bake in a quick oven one hour, if made in two loaves, or
less if the loaves are smaller.
RYE AND CORN BREAD.
One quart of rye meal or rye flour, two quarts of Indian meal, scalded
(by placing in a pan and pouring over it just enough _boiling_ water
to merely wet it, but not enough to make it into a batter, stirring
constantly with a spoon), one-half cup of molasses, two teaspoonfuls
salt, one teacup yeast, make it as stiff as can be stirred with a
spoon, mixing with warm water and let rise all night. In the morning
add a level teaspoonful of soda dissolved in a little water; then put
it in a large pan, smooth the top with the hand dipped in cold water;
let it stand a short time and bake five or six hours. If put in the
oven late in the day, let it remain all night.
Graham may be used instead of rye, and baked as above.
This is similar to the "Rye and Injun" of our grandmothers' days, but
that was placed in a kettle, allowed to rise, then placed in a covered
iron pan upon the hearth before the fire, with coals heaped upon the
lid, to bake all night.
FRENCH BREAD.
Beat together one pint of milk, four tablespoonfuls of melted butter,
or half butter and half lard, half a cupful of yeast, one teaspoonful
of salt and two eggs. Stir into this two quarts of flour. When this
dough is risen, make into two large rolls and bake as any bread. Cut
across the top diagonal gashes just before putting into the oven.
TWIST BREAD.
Let the bread be made as directed for wheat bread, then take three
pieces as large as a pint bowl each; strew a little flour over the
paste-board or table, roll each piece under your hands to twelve
inches length, making it smaller in circumference at the ends than in
the middle; having rolled the three in this way, take a baking-tin,
lay one part on it, joint one end of each of the other two to it, and
braid them together the length of the rolls and join the ends by
pressing them together; dip a brush in milk and pass it over the top
of the loaf; after ten minutes or so, set it in a quick oven and bake
for nearly an hour.
NEW ENGLAND CORN CAKE.
One quart of milk, one pint of corn meal, one teacupful of wheat
flour, a teaspoonful of salt, two tablespoonfuls of melted butter.
Scald the milk and gradually pour it on the meal; when cool add the
butter and salt, also a half cup of yeast. Do this at night; in the
morning beat thoroughly and add two well-beaten eggs, and a half
teaspoonful of soda, dissolved in a spoonful of water. Pour the
mixture into buttered deep earthen plates, let it stand fifteen
minutes to rise again, then bake from twenty to thirty minutes.
GERMAN BREAD.
One pint of milk well boiled, one teacupful of sugar, two
tablespoonfuls of nice lard or butter, two-thirds of a teacupful of
baker's yeast. Make a rising with the milk and yeast; when light, mix
in the sugar and shortening, with flour enough to make as soft a dough
as can be handled. Flour the paste-board well, roll out about one-half
inch thick; put this quantity into two large pans; make about a dozen
indentures with the finger on the top; put a small piece of butter in
each, and sift over the whole one tablespoonful of sugar mixed with
one teaspoonful of cinnamon. Let this stand for a second rising; when
perfectly light, bake in a quick oven fifteen or twenty minutes.
CORN BREAD.
Two cups of sifted meal, half a cup of flour, two cups of sour milk,
two well-beaten eggs, half a cup of molasses or sugar, a teaspoonful
of salt, two tablespoonfuls of melted butter. Mix the meal and flour
smoothly and gradually with the milk, then the butter, molasses and
salt, then the beaten eggs, and lastly dissolve a level teaspoonful of
baking soda in a little milk and beat thoroughly altogether. Bake
nearly an hour in well-buttered tins, not very shallow. This recipe
can be made with sweet milk by using baking powder in place of soda.
_St. Charles Hotel, New Orleans._
VIRGINIA CORN BREAD.
Three cups of white corn meal, one cup of flour, one tablespoonful of
sugar, one teaspoonful of salt, two heaping teaspoonfuls of baking
powder, one tablespoonful of lard, three cups of milk and three eggs.
Sift together the flour, corn meal, sugar, salt and baking powder; rub
in the lard cold, add the eggs well beaten and then the milk. Mix into
a moderately stiff batter; pour it into well-greased, shallow baking
pans (pie-tins are suitable). Bake from thirty to forty minutes.
BOSTON CORN BREAD.
One cup of sweet milk, two of sour milk, two-thirds of a cup of
molasses, one of wheat flour, four of corn meal and one teaspoonful of
soda; steam for three hours, and brown a few minutes in the oven. The
same made of sweet milk and baking powder is equally as good.
INDIAN LOAF CAKE.
Mix a teacupful of powdered white sugar with a quart of rich milk, and
cut up in the milk two ounces of butter, adding a saltspoonful of
salt. Put this mixture into a covered pan or skillet, and set it on
the fire till it is scalding hot. Then take it off, and scald with it
as much yellow Indian meal (previously sifted) as will make it of the
consistency of thick boiled mush. Beat the whole very hard for a
quarter of an hour, and then set it away to cool.
While it is cooling, beat three eggs very light, and stir them
gradually into the mixture when it is about as warm as new milk. Add a
teacupful of good strong yeast and beat the whole another quarter of
an hour, for much of the goodness of this cake depends on its being
long and well beaten. Then have ready a tin mold or earthen pan with a
pipe in the centre (to diffuse the heat through the middle of the
cake). The pan must be very well-buttered as Indian meal is apt to
stick. Put in the mixture, cover it and set it in a warm place to
rise. It should be light in about four hours. Then bake it two hours
in a moderate oven. When done, turn it out with the broad surface
downwards and send it to table hot and whole. Cut it into slices and
eat it with butter.
This will be found an excellent cake. If wanted for breakfast, mix it
and set it to rise the night before. If properly made, standing all
night will not injure it. Like all Indian cakes (of which this is one
of the best), it should be eaten warm.
_St. Charles Hotel, New Orleans._
JOHNNIE CAKE.
Sift one quart of Indian meal into a pan; make a hole in the middle
and pour in a pint of warm water, adding one teaspoonful of salt; with
a spoon mix the meal and water gradually into a soft dough; stir it
very briskly for a quarter of an hour or more, till it becomes light
and spongy; then spread the dough smoothly and evenly on a straight,
flat board (a piece of the head of a flour-barrel will serve for this
purpose); place the board nearly upright before an open fire and put
an iron against the back to support it; bake it well; when done, cut
it in squares; send it hot to table, split and buttered.
_Old Plantation Style_.
SPIDER CORN-CAKE.
Beat two eggs and one-fourth cup sugar together. Then add one cup
sweet milk and one cup of sour milk in which you have dissolved one
teaspoonful soda. Add a teaspoonful of salt. Then mix one and
two-thirds cups of granulated corn meal and one-third cup flour with
this. Put a spider or skillet on the range and when it is hot melt in
two tablespoonfuls of butter. Turn the spider so that the butter can
run up on the sides of the pan. Pour in the corn-cake mixture and add
one more cup of sweet milk, but do not stir afterwards. Put this in
the oven and bake from twenty to thirty-five minutes. When done, there
should be a streak of custard through it.
SOUTHERN CORN MEAL PONE OR CORN DODGERS.
Mix with cold water into a soft dough one quart of southern corn meal,
sifted, a teaspoonful of salt, a tablespoonful of butter or lard
melted. Mold into oval cakes with the hands and bake in a very hot
oven, in well-greased pans. To be eaten hot. The crust should be
brown.
RAISED POTATO-CAKE.
Potato-cakes, to be served with roast lamb or with game, are made of
equal quantities of mashed potatoes and of flour, say one quart of
each, two tablespoonfuls of butter, a little salt and milk enough to
make a batter as for griddle-cakes; to this allow half a teacupful of
fresh yeast; let it rise till it is light and bubbles of air form;
then dissolve half a teaspoonful of soda in a spoonful of warm water
and add to the batter; bake in muffin tins. These are good also with
fricasseed chicken; take them from the tins and drop in the gravy just
before sending to the table.
BISCUITS, ROLLS, MUFFINS, ETC.
GENERAL SUGGESTIONS.
In making batter-cakes, the ingredients should be put together over
night to rise, and the eggs and butter added in the morning; the
butter melted and eggs well beaten. If the batter appears sour in the
least, dissolve a little soda and stir into it; this should be done
early enough to rise some time before baking.
Water can be used in place of milk in all raised dough, and the dough
should be thoroughly light before making into loaves or biscuits; then
when molding them use as little flour as possible; the kneading to be
done when first made from the sponge, and should be done well and for
some length of time, as this makes the pores fine, the bread cut
smooth and tender. Care should be taken not to get the dough too
stiff.
Where any recipe calls for baking powder, and you do not have it, you
can use cream of tartar and soda, in the proportion of one level
teaspoonful of soda to two of cream of tartar.
When the recipe calls for sweet milk or cream, and you do not have it,
you may use in place of it sour milk or cream, and, in that case,
baking powder or cream of tartar _must not_ be used, but baking-soda,
using a _level_ teaspoonful to a quart of sour milk; the milk is
always best when just turned, so that it is solid, and not sour enough
to whey or to be watery.
When making biscuits or bread with baking powder or soda and cream of
tartar, the oven should be prepared first; the dough handled quickly
and put into the oven immediately, as soon as it becomes the proper
lightness, to ensure good success. If the oven is _too slow_, the
article baked will be heavy and hard.
As in beating cake, never _stir_ ingredients into batter, but beat
them in, by beating down from the bottom, and up, and over again. This
laps the air into the batter which produces little air-cells and
causes the dough to puff and swell as it comes in contact with the
heat while cooking.
TO RENEW STALE ROLLS.
To freshen stale biscuits or rolls, put them into a steamer for ten
minutes, then dry them off in a hot oven; or dip each roll for an
instant in cold water and heat them crisp in the oven.
WARM BREAD FOR BREAKFAST..
Dough after it has become once sufficiently raised and perfectly
light, cannot afterwards be injured by setting aside in any cold place
where it cannot _freeze_; therefore, biscuits, rolls, etc., can be
made late the day before wanted for breakfast. Prepare them ready for
baking by molding them out late in the evening; lay them a little
apart on buttered tins; cover the tins with a cloth, then fold around
that a newspaper, so as to exclude the air, as that has a tendency to
cause the crust to be hard and thick when baked. The best place in
summer is to place them in the ice-box, then all you have to do in the
morning (an hour before breakfast time, and while the oven is heating)
is to bring them from the ice-box, take off the cloth and warm it, and
place it over them again; then set the tins in a warm place near the
fire. This will give them time to rise and bake when needed. If these
directions are followed rightly, you will find it makes no difference
with their lightness and goodness, and you can always be sure of warm
raised biscuits for breakfast in one hour's time.
Stale rolls may be made light and flakey by dipping for a moment in
cold water, and placing immediately in a very hot oven to be made
crisp and hot.
SODA BISCUIT.
One quart of sifted flour, one teaspoonful of soda, two teaspoonfuls
of cream of tartar, one teaspoonful of salt; mix thoroughly, and rub
in two tablespoonfuls of butter and wet with one pint of sweet milk.
Bake in a quick oven.
BAKING POWDER BISCUIT.
Two pints of flour, butter the size of an egg, three heaping
teaspoonfuls of baking powder and one teaspoonful of salt; make a soft
dough of sweet milk or water, knead as little as possible, cut out
with the usual biscuit-cutter and bake in rather a quick oven.
SOUR MILK BISCUIT.
Rub into a quart of sifted flour a piece of butter the size of an egg,
one teaspoonful of salt; stir into this a pint of sour milk, dissolve
one teaspoonful of soda and stir into the milk just as you add it to
the flour; knead it up quickly, roll it out nearly half an inch thick
and cut out with a biscuit-cutter; bake immediately in a quick oven.
Very nice biscuit may be made with sour cream without the butter by
the same process.
RAISED BISCUIT.
Sift two quarts of flour in a mixing-pan, make a hole in the middle of
the flour, pour into this one pint of warm water or new milk, one
teaspoonful of salt, half a cup of melted lard or butter, stir in a
little flour, then add half a cupful of yeast, after which stir in as
much flour as you can conveniently with your hand, let it rise over
night; in the morning add nearly a teaspoonful of soda, and more flour
as is needed to make a rather soft dough; then mold fifteen to twenty
minutes, the longer the better; let it rise until light again, roll
this out about half an inch thick and cut out with a biscuit-cutter,
or make it into little balls with your hands; cover and set in a warm
place to rise. When light, bake a light brown in a moderate oven. Rub
a little warm butter or sweet lard on the sides of the biscuits when
you place them on the tins, to prevent their sticking together when
baked.
LIGHT BISCUIT. No. 1.
Take a piece of bread dough that will make about as many biscuits as
you wish; lay it out rather flat in a bowl; break into it two eggs,
half a cup of sugar, half a cup of butter; mix this thoroughly with
enough flour to keep it from sticking to the hands and board. Knead it
well for about fifteen or twenty minutes, make into small biscuits,
place in a greased pan, and let them rise until about even with the
top of the pan. Bake in a quick oven for about half an hour.
These can be made in the form of rolls, which some prefer.
LIGHT BISCUIT. No. 2.
When you bake take a pint of sponge, one tablespoonful of melted
butter, one tablespoonful of sugar, the white of one egg beaten to a
foam. Let rise until light, mold into biscuits, and when light bake.
GRAHAM BISCUITS, WITH YEAST.
Take one pint of water or milk, one large tablespoonful of butter, two
tablespoonfuls of sugar, a half cup of yeast and a pinch of salt; take
enough wheat flour to use up the water, making it the consistency of
batter-cakes; add the rest of the ingredients and as much Graham flour
as can be stirred in with a spoon; set it away till morning; in the
morning grease a pan, flour your hands, take a lump of dough the size
of an egg, roll it lightly between the palms of your hands, let them
rise twenty minutes, and bake in a tolerably hot oven.
EGG BISCUIT.
Sift together a quart of dry flour and three heaping teaspoonfuls of
baking powder. Rub into this thoroughly a piece of butter the size of
an egg; add two well-beaten eggs, a tablespoonful of sugar, a
teaspoonful of salt. Mix all together quickly into a soft dough, with
one cup of milk, or more if needed. Roll out nearly half of an inch
thick. Cut into biscuits, and bake immediately in a quick oven from
fifteen to twenty minutes.
PARKER HOUSE ROLLS.
One pint of milk, boiled and cooled, a piece of butter the size of an
egg, one-half cupful of fresh yeast, one tablespoonful of sugar, one
pinch of salt, and two quarts of sifted flour.
Melt the butter in the warm milk, then add the sugar, salt and flour,
and let it rise over night. Mix rather soft. In the morning, add to
this half of a teaspoonful of soda dissolved in a spoonful of water.
Mix in enough flour to make the same stiffness as any biscuit dough;
roll out not more than a quarter of an inch thick. Cut with a large
round cutter; spread soft butter over the tops and fold one-half over
the other by doubling it. Place them apart a little so that there will
be room to rise. Cover and place them near the fire for fifteen or
twenty minutes before baking. Bake in rather a quick oven.
PARKER HOUSE ROLLS. (Unfermented.)
These rolls are made with baking powder, and are much sooner made,
although the preceding recipe is the old original one from the "Parker
House." Stir into a quart of sifted flour three large teaspoonfuls of
baking powder, a tablespoonful of cold butter, a teaspoonful of salt
and one of sugar, and a well-beaten egg; rub all well into the flour,
pour in a pint of cold milk, mix up quickly into a smooth dough, roll
it out less than half an inch thick, cut with a large biscuit-cutter,
spread soft butter over the top of each; fold one-half over the other
by doubling it, lay them a little apart on greased tins. Set them
immediately in a pretty hot oven. Rub over the tops with sweet milk
before putting in the oven, to give them a glaze.
FRENCH ROLLS.
Three cups of sweet milk, one cup of butter and lard, mixed in equal
proportions, one-half cup of good yeast, or half a cake of compressed
yeast, and a teaspoonful of salt. Add flour enough to make a stiff
dough. Let it rise over night; in the morning, add two well-beaten
eggs; knead thoroughly and let it rise again. With the hands, make it
into balls as large as an egg; then roll between the hands to make
_long rolls_ (about three inches). Place close together in even rows
on well-buttered pans. Cover and let them rise again, then bake in a
quick oven to a delicate brown.
BEATEN BISCUIT.
Two quarts of sifted flour, a teaspoonful of salt, a tablespoonful of
sweet lard, one egg; make up with half a pint of milk, or if milk is
not to be had, plain water will answer; beat well until the dough
blisters and cracks; pull off a two-inch square of the dough; roll it
into a ball with the hand; flatten, stick with a fork, and bake in a
quick oven.
It is not beating hard that makes the biscuit nice, but the regularity
of the motion. Beating hard, the old cooks say, _kills_ the dough.
_An old-fashioned Southern Recipe._
POTATO BISCUIT.
Boil six good-sized potatoes with their jackets on; take them out with
a skimmer, drain and squeeze with a towel to ensure being dry; then
remove the skin, mash them perfectly free from lumps, add a
tablespoonful of butter, one egg and a pint of sweet milk. When cool,
beat in half a cup of yeast. Put in just enough flour to make a stiff
dough. When this rises, make into small cakes. Let them rise the same
as biscuit and bake a delicate brown.
This dough is very fine dropped into meat soups for pot-pie.
VINEGAR BISCUITS.
Take two quarts of flour, one large tablespoonful of lard or butter,
one tablespoonful and a half of vinegar and one teaspoonful of soda;
put the soda in the vinegar and stir it well; stir in the flour; beat
two eggs very light and add to it; make a dough with warm water stiff
enough to roll out, and cut with a biscuit-cutter one inch thick and
bake in a _quick_ oven.
[Illustration:]
GRAFTON MILK BISCUITS.
Boil and mash two white potatoes; add two teaspoonfuls of brown sugar;
pour boiling water over these, enough to soften them. When tepid, add
one small teacupful of yeast; when light, warm three ounces of butter
in one pint of milk, a little salt, a third of a teaspoonful of soda
and flour enough to make stiff sponge; when risen, work it on the
board, put it back in the tray to rise again; when risen, roll into
cakes and let them stand half an hour. Bake in a _quick_ oven. These
biscuits are fine.
SALLY LUNN.
Warm one-half cupful of butter in a pint of milk; add a teaspoonful of
salt, a tablespoonful of sugar, and seven cupfuls of _sifted_ flour;
beat thoroughly and when the mixture is blood warm, add four beaten
eggs and last of all, half a cup of good lively yeast. Beat hard until
the batter breaks in blisters. Set it to rise over night. In the
morning, dissolve half a teaspoonful of soda, stir it into the batter
and turn it into a well-buttered, shallow dish to rise again about
fifteen or twenty minutes. Bake about fifteen to twenty minutes.
The cake should be torn apart, not cut; cutting with a knife makes
warm bread heavy. Bake a light brown. This cake is frequently seen on
Southern tables.
SALLY LUNN. (Unfermented.)
Rub a piece of butter as large as an egg into a quart of flour; add a
tumbler of milk, two eggs, three tablespoonfuls of sugar, three
tablespoonfuls of baking powder and a teaspoonful of salt. Scatter the
baking powder, salt and sugar into the flour; add the eggs, the
butter, melted, the milk. Stir all together and bake in well-greased
round pans. Eat warm with butter.
LONDON HOT-CROSS BUNS.
Three cups of milk, one cup of yeast, or one cake of compressed yeast
dissolved in a cup of tepid water, and flour enough to make a thick
batter; set this as a sponge over night. In the morning add half a cup
of melted butter, one cup of sugar, half a nutmeg grated, one
saltspoonful of salt, half a teaspoonful of soda, and flour enough to
roll out like biscuit. Knead well and set to rise for five hours. Roll
the dough half an inch thick; cut in round cakes and lay in rows in a
buttered baking-pan, and let the cakes stand half an hour, or until
light; then put them in the oven, having first made a deep cross on
each with a knife. Bake a light brown and brush over with white of egg
beaten stiff with powdered sugar.
RUSKS, WITH YEAST.
In one large coffeecup of warm milk dissolve half a cake of compressed
yeast, or three tablespoonfuls of home-made yeast; to this add three
well-beaten eggs, a small cup of sugar and a teaspoonful of salt; beat
these together. Use flour enough to make a smooth, light dough, let it
stand until very light, then knead it in the form of biscuits; place
them on buttered tins and let them rise until they are almost up to
the edge of the tins; pierce the top of each one and bake in a quick
oven. Glaze the top of each with sugar and milk, or the white of an
egg, before baking. Some add dried currants, well-washed and dried in
the oven.
RUSKS.
Two cups of raised dough, one of sugar, half a cup of butter, two
well-beaten eggs, flour enough to make a stiff dough; set to rise, and
when light mold into high biscuit and let rise again; rub damp sugar
and cinnamon over the top and place in the oven. Bake about twenty
minutes.
RUSKS. (Unfermented.)
Three cups of flour sifted, three teaspoonfuls of baking powder, one
teaspoonful of salt, three tablespoonfuls of sugar, two tablespoonfuls
of butter, three eggs, half a nutmeg grated and a teaspoonful of
ground cinnamon, two small cups of milk; sift together salt, flour,
sugar and baking powder; rub in the butter cold; add the milk, beaten
eggs and spices; mix into a soft dough, break off pieces about as
large as an egg, roll them under the hands into round balls, rub the
tops with sugar and water mixed, and then sprinkle dry sugar over
them. Bake immediately.
SCOTCH SCONES.
Thoroughly mix, while dry, one quart of sifted flour, loosely
measured, with two heaping teaspoonfuls of baking powder; then rub
into it a tablespoonful of cold butter and a teaspoonful of salt. Be
sure that the butter is well worked in. Add sweet milk enough to make
a _very_ soft paste. Roll out the paste about a quarter of an inch
thick, using plenty of flour on the paste-board and rolling pin. Cut
it into triangular pieces, each side about four inches long. Flour the
sides and bottom of a biscuit tin, and place the pieces on it. Bake
immediately in a quick oven from twenty to thirty minutes. When half
done, brush over with sweet milk. Some cooks prefer to bake them on a
floured griddle, and cut them a round shape the size of a saucer, then
scarred across to form four quarters.
CRACKNELS.
Two cups of rich milk, four tablespoonfuls of butter and a gill of
yeast, a teaspoonful of salt; mix warm, add flour enough to make a
light dough. When light, roll thin and cut in long pieces three inches
wide, prick well with a fork and bake in a slow oven. They are to be
mixed rather hard and rolled very thin, like soda crackers.
RAISED MUFFINS. No. 1.
Make a batter of one pint of sweet milk, one teaspoonful of sugar, one
of salt, a tablespoonful of butter or sweet lard and a half cup of
yeast; add flour enough to make it moderately thick; keep it in a
warm, _not hot_, place until it is quite light, then stir in one or
two well-beaten eggs, and half a teaspoonful of soda, dissolved in a
little warm water. Let the batter stand twenty-five or thirty minutes
longer to rise a little, turn into well-greased muffin-rings or
gem-pans, and bake in a quick oven.
To be served hot and torn open, instead of cut with a knife.
RAISED MUFFINS. No. 2.
Three pints of flour, three eggs, a piece of butter the size of an
egg, two heaping teaspoonfuls of white sugar, one-half cake of
compressed yeast and a quart of milk; warm the milk with the butter in
it; cool a little, stir in the sugar and add a little salt; stir this
gradually into the flour, then add the eggs well beaten; dissolve the
yeast in half a cup of lukewarm water and add to the other
ingredients; if the muffins are wanted for luncheon, mix them about
eight o'clock in the morning; if for breakfast, set them at ten
o'clock at night; when ready for baking, stir in half a teaspoonful of
soda dissolved in a teaspoonful of hot water; butter the muffin-rings
or gem-irons and bake in a quick oven.
EGG MUFFINS. (Fine.)
One quart of flour, sifted twice; three eggs, the whites and yolks
beaten separately, three teacups of sweet milk, a teaspoonful of salt,
a tablespoonful of sugar, a large tablespoonful of lard or butter and
two heaping teaspoonfuls of baking powder. Sift together flour,
sugar, salt and baking powder; rub in the lard cold, add the beaten
eggs and milk; mix quickly into a smooth batter, a little firmer than
for griddle-cakes. Grease well some muffin-pans and fill them
two-thirds full. Bake in a hot oven fifteen or twenty minutes. These
made of cream, omitting the butter, are excellent.
PLAIN MUFFINS.
One egg well beaten, a tablespoonful of butter and a tablespoonful of
sugar, with a teaspoonful of salt, all beaten until very light. One
cup of milk, three of sifted flour and three teaspoonfuls of baking
powder. One-half Graham and one-half rye meal may be used instead of
wheat flour, or two cups of corn meal and one of flour.
Drop on well-greased patty-pans and bake twenty minutes in a rather
quick oven, or bake on a griddle in muffin-rings.
MUFFINS WITHOUT EGGS.
One quart of buttermilk, a teaspoonful of soda dissolved in the milk,
a little salt, and flour enough to make a stiff batter. Drop in hot
gem-pans and bake in a quick oven. Two or three tablespoonfuls of sour
cream will make them a little richer.
TENNESSEE MUFFINS.
One pint of corn meal, one pint of flour, one tablespoonful of sugar,
one teaspoonful of salt, three of baking powder, one tablespoonful of
lard or butter, two eggs and a pint of milk. Sift together corn meal,
flour, sugar, salt and powder; rub in lard or butter cold, and eggs
beaten and milk; mix into batter of consistency of cup-cake;
muffin-rings to be cold and well greased, then fill two-thirds full.
Bake in hot oven fifteen minutes.
CORN MEAL MUFFINS. (Without Eggs.)
One cup of flour, one cup of corn meal, two tablespoonfuls of sugar,
water to make a thick batter, or sour milk is better; mix at night; in
the morning add two tablespoonfuls of melted butter and one
teaspoonful of soda; bake in cake rounds.
HOMINY MUFFINS.
Two cups of boiled hominy; beat it smooth, stir in three cups of sour
milk, half a cup of melted butter, two teaspoonfuls of salt, two
tablespoonfuls of sugar; add three eggs well beaten, one teaspoonful
of soda dissolved in hot water, two cups of flour. Bake quickly.
Rice muffins may be made in the same manner.
GRAHAM GEMS. No. 1.
Two cupfuls of Graham flour, one cupful of wheat flour, two
teaspoonfuls of baking powder, a tablespoonful of sugar, one of salt
and one well-beaten egg.
Mix with sweet milk to make a thin batter; beat it well. Bake in
gem-irons; have the irons well greased; fill two-thirds full and bake
in a hot oven. Will bake in from fifteen to twenty minutes.
GRAHAM GEMS. No. 2.
Three cups of sour milk, one teaspoonful of soda, one of salt, one
tablespoonful of brown sugar, one of melted lard or butter, one or two
beaten eggs; to the egg add the milk, then the sugar and salt, then
the Graham flour (with the soda mixed in), together with the lard or
butter; make a stiff batter, so that it will _drop_, not pour, from
the spoon. Have the gem-pans very hot, fill and bake fifteen minutes
in a hot oven.
The same can be made of sweet milk, using three teaspoonfuls of baking
powder instead of soda, and if you use sweet milk, put in no
shortening. Excellent.
Muffins of all kinds should only be cut just around the edge, then
pulled open with the fingers.
PLAIN GRAHAM GEMS.
Two cupfuls of the best Graham meal, two of water, fresh and cold, or
milk and water, and a little salt. Stir briskly for a minute or two.
Have the gem-pan, hot and well greased, on the top of the stove while
pouring in the batter. Then place in a very hot oven and bake forty
minutes. It is best to check the heat a little when they are nearly
done. As the best prepared gems may be spoiled if the heat is not
sufficient, care and judgment must be used in order to secure this
most healthful as well, as delicious bread.
WAFFLES.
Take a quart of flour and wet it with a little sweet milk that has
been boiled and cooled, then stir in enough of the milk to form a
thick batter. Add a tablespoonful of melted butter, a teaspoonful of
salt, and yeast to raise it. When light add two well-beaten eggs, heat
your waffle-iron, grease it well and fill it with the batter. Two or
three minutes will suffice to bake on one side; then turn the iron
over, and when brown on both sides the cake is done. Serve
immediately.
CONTINENTAL HOTEL WAFFLES.
Put into one quart of sifted flour three teaspoonfuls of baking
powder, one teaspoonful of salt, one of sugar, all thoroughly stirred
and sifted together; add a tablespoonful of melted butter, six
well-beaten eggs and a pint of sweet milk; cook in waffle-irons heated
and well greased. Serve hot.
NEWPORT WAFFLES.
Make one pint of Indian meal into mush in the usual way. While hot,
put in a small lump of butter and a dessertspoonful of salt. Set the
mush aside to cool. Meanwhile, beat separately till very light the
whites and yolks of four eggs. Add the eggs to the mush, and cream in
gradually one quart of wheaten flour. Add half a pint of buttermilk,
or sour cream, in which has been dissolved half a teaspoonful of
carbonate of soda. Lastly, bring to the consistency of thin batter by
the addition of sweet milk. Waffle-irons should be put on to heat an
hour in advance, that they may be in the proper condition for baking
as soon as the batter is ready. Have a brisk fire, butter the irons
thoroughly, but with nicety, and bake quickly. Fill the irons only
half full of batter, that the waffles may have room to rise.
CREAM WAFFLES.
One pint of sour cream, two eggs, one pint of flour, one tablespoonful
of corn meal, one teaspoonful of soda, half a teaspoonful of salt.
Beat the eggs separately, mix the cream with the beaten yolks, stir in
the flour, corn meal and salt; add the soda dissolved in a little
sweet milk, and, lastly, the whites beaten to a stiff froth.
RICE WAFFLES. No. 1.
One quart of flour, half a teaspoonful of salt, one teaspoonful of
sugar, two teaspoonfuls of baking powder, one large tablespoonful of
butter, two eggs, one and a half pints of milk, one cupful of hot
boiled rice. Sift the flour, salt, sugar and baking powder well
together; rub the butter into the flour; beat the eggs well,
separately, and add the stiff whites last of all.
RICE WAFFLES. No. 2.
Rub through a sieve one pint of boiled rice, add it to a tablespoonful
of dry flour, two-thirds of a teaspoonful of salt, two teaspoonfuls of
baking powder. Beat separately the yolks and whites of three eggs; add
to the yolks a cup and a half of milk, work it into the flour, then
add an ounce of melted butter; beat the whites of eggs thoroughly; mix
the whole together. Heat the waffle-iron and grease it evenly; pour
the batter into the half of the iron over the range until nearly
two-thirds full, cover, allow to cook a moment, then turn and brown
slightly on the other side.
GERMAN RICE WAFFLES.
Boil a half pound of rice in milk until it becomes thoroughly soft
Then remove it from the fire, stirring it constantly, and adding, a
little at a time, one quart of sifted flour, five beaten eggs, two
spoonfuls of yeast, a half pound of melted butter, a little salt and a
teacupful of warm milk. Set the batter in a warm place, and, when
risen, bake in the ordinary way.
BERRY TEA-CAKES.
Nice little tea-cakes to be baked in muffin-rings are made of one cup
of sugar, two eggs, one and a half cups of milk, one heaping
teaspoonful of baking powder, a piece of butter the size of an egg and
flour sufficient to make a stiff batter. In this batter stir a pint
bowl of fruit--any fresh are nice--or canned berries with the juice
poured off. Serve while warm and they are a dainty addition to the
tea-table. Eaten with butter.
RYE DROP-CAKES.
One pint of warm milk, with half a teaspoonful of soda dissolved in
it, a little salt, four eggs well beaten, and rye flour enough to make
a thin batter; bake in small cups, buttered, and in a hot oven, or in
small cakes upon a hot griddle.
WHEAT DROP-CAKES.
One pint of cream, six eggs well beaten, a little salt, and wheat
flour enough to make a thin batter; bake in little cups buttered and
in a hot oven fifteen minutes.
POP-OVERS.
Two cups of flour, two cups of sweet milk, two eggs, one teaspoonful
of butter, one teaspoonful of salt, bake in cups in a quick oven
fifteen minutes. Serve hot with a sweet sauce.
FLANNEL CAKES. (With Yeast.)
Heat a pint of sweet milk and into it put two heaping tablespoonfuls
of butter, let it melt, then add a pint of cold milk and the
well-beaten yolks of four eggs--placing the whites in a cool place;
also, a teaspoonful of salt, four tablespoonfuls of home-made yeast
and sufficient flour to make a stiff batter; set it in a warm place to
rise; let it stand three hours or over night; before baking add the
beaten whites; bake like any other griddle-cakes. Be sure to make the
batter stiff enough, for flour must not be added after it has risen,
unless it is allowed to rise again. These, half corn meal and half
wheat, are very nice.
FEATHER GRIDDLE-CAKES. (With Yeast.)
Make a batter, at night, of a pint of water or milk, a teaspoonful of
salt, and half a teacupful of yeast; in the morning, add to it one
teacupful of thick, sour milk, two eggs well beaten, a level
tablespoonful of melted butter, a level teaspoonful of soda and flour
enough to make the consistency of pancake batter; let stand twenty
minutes, then bake.
This is a convenient way, when making sponge for bread over night,
using some of the sponge.
WHEAT GRIDDLE-CAKES.
Three cups of flour, one teaspoonful of salt, three teaspoonfuls of
baking powder sifted together; beat three eggs and add to three
cupfuls of sweet milk, also a tablespoonful of melted butter; mix all
into a smooth batter, as thick as will run in a stream from the lips
of a pitcher. Bake on a well-greased, hot griddle, a nice light
brown. Very good.
SOUR MILK GRIDDLE-CAKES.
Make a batter of a quart of sour milk and as much sifted flour as is
needed to thicken so that it will run from the dish; add two beaten
eggs, a teaspoonful of salt, a tablespoonful of melted butter, and a
level teaspoonful of soda dissolved in a little milk or cold water,
added last; then bake on a hot griddle, well greased, brown on both
sides.
CORN MEAL GRIDDLE-CAKES. (With Yeast.)
Stir into one quart of boiling milk three cups of corn meal; after it
cools add one cup of white flour, a teaspoonful of salt and three
tablespoonfuls of home-made yeast. Mix this over night. In the morning
add one tablespoonful of melted butter or lard, two beaten eggs and a
teaspoonful of soda dissolved in a little water.
This batter should stand a few minutes, after adding the butter and
soda, that it should have time to rise a little; in the meantime the
griddle could be heating. Take a small stick like a good-sized skewer,
wind a bit of cloth around the end of it, fasten it by winding a piece
of thread around that and tying it firm. Melt together a tablespoonful
of butter and lard. Grease the griddle with this. Between each batch
of cakes, wipe the griddle off with a clean paper or cloth and grease
afresh. Put the cakes on by spoonfuls, or pour them carefully from a
pitcher, trying to get them as near the same size as possible. As soon
as they begin to bubble all over turn them, and cook on the other side
till they stop puffing. The second lot always cooks better than the
first, as the griddle becomes evenly heated.
CORN MEAL GRIDDLE-CAKES.
Scald two cups of sifted meal, mix with a cup of wheat flour and a
teaspoonful of salt. Add three well-beaten eggs; thin the whole with
sour milk enough to make it the right consistency. Beat the whole till
very light and add a teaspoonful of baking soda dissolved in a little
water. If you use sweet milk, use two large teaspoonfuls of baking
powder instead of soda.
GRIDDLE-CAKES. (Very Good.)
One quart of Graham flour, half a pint of Indian meal, one gill of
yeast, a teaspoonful of salt; mix the flour and meal, pour on enough
warm water to make batter rather thicker than that for buckwheat
cakes, add the yeast, and when light bake on griddle not too hot.
GRAHAM GRIDDLE-CAKES.
Mix together dry two cups of Graham flour, one cup wheat flour, two
heaping teaspoonfuls of baking powder and one teaspoonful of salt.
Then add three eggs well beaten, one tablespoonful of lard or butter
melted and three cups of sweet milk. Cook immediately on a hot
griddle.
BREAD GRIDDLE-CAKES.
One quart of milk, boiling hot; two cups fine bread crumbs, three
eggs, one tablespoonful melted butter, one-half teaspoonful salt,
one-half teaspoonful soda dissolved in warm water; break the bread
into the boiling milk, and let stand for ten minutes in a covered
bowl, then beat to a smooth paste; add the yolks of the eggs well
whipped, the butter, salt, soda, and finally the whites of the eggs
previously whipped stiff, and add half of a cupful of flour. These can
also be made of sour milk, soaking the bread in it over night and
using a little more soda.
RICE GRIDDLE-CAKES.
Two cupfuls of cold boiled rice, one pint of flour, one teaspoonful
sugar, one-half teaspoonful salt, one and one-half teaspoonfuls baking
powder, one egg, a little more than half a pint of milk. Sift together
flour, sugar, salt and powder; add rice free from lumps, diluted with
beaten egg and milk; mix into smooth batter. Have griddle well heated,
make cakes large, bake nicely brown, and serve with maple syrup.
POTATO GRIDDLE-CAKES.
Twelve large potatoes, three heaping tablespoonfuls of flour, one
teaspoonful of baking powder, one-half teaspoonful salt, one or two
eggs, two teacupfuls of boiling milk. The potatoes are peeled, washed
and grated into a little cold water (which keeps them white), then
strain off water and pour on boiling milk, stir in eggs, salt and
flour, mixed with the baking powder; if agreeable, flavor with a
little fine chopped onion; bake like any other pancakes, allowing a
little more lard or butter. Serve with stewed or preserved fruit,
especially with huckleberries.
GREEN CORN GRIDDLE-CAKES.
One pint of milk, two cups grated green corn, a little salt, two eggs,
a teaspoonful of baking powder, flour sufficient to make a batter to
fry on the griddle. Butter them hot and serve.
HUCKLEBERRY GRIDDLE-CAKES.
Made the same as above, leaving out one cup of milk, adding one
tablespoonful of sugar and a pint of huckleberries rolled in flour.
Blackberries or raspberries can be used in the same manner.
FRENCH GRIDDLE-CAKES.
Beat together until smooth six eggs and a pint sifted flour; melt one
ounce of butter and add to the batter, with one ounce of sugar and a
cup of milk; beat until smooth; put a tablespoonful at a time into a
frying pan slightly greased, spreading the batter evenly over the
surface by tipping the pan about; fry to a light brown; spread with
jelly, roll up, dust with powdered sugar and serve hot.
RAISED BUCKWHEAT CAKES.
Take a small crock or large earthen pitcher, put into it a quart of
warm water or half water and milk, one heaping teaspoonful of salt;
then stir in as much buckwheat flour as will thicken it to rather a
stiff batter; lastly, add half a cup of yeast; make it smooth, cover
it up warm to rise over night; in the morning add a small, level
teaspoonful of soda dissolved in a little warm water; this will remove
any sour taste, if any, and increase the lightness.
Not a few object to eating buckwheat, as its tendency is to thicken
the blood, and also to produce constipation; this can be remedied by
making the batter one-third corn meal and two-thirds buckwheat, which
makes the cakes equally as good. Many prefer them in this way.
BUCKWHEAT CAKES WITHOUT YEAST.
Two cups of buckwheat flour, one of wheat flour, a little salt, three
teaspoonfuls baking powder; mix thoroughly and add about equal parts
of milk and water until the batter is of the right consistency then
stir until free from lumps. If they do not brown well, add a little
molasses.
BUCKWHEAT CAKES.
Half a pint of buckwheat flour, a quarter of a pint of corn meal, a
quarter of a pint of wheat flour, a little salt, two eggs beaten very
light, one quart of new milk (made a little warm and mixed with the
eggs before the flour is put in), one tablespoonful of butter or sweet
lard, two large tablespoonfuls of yeast. Set it to rise at night for
the morning. If in the least sour, stir in before baking just enough
soda to correct the acidity. A very nice, but more expensive, recipe.
SWEDISH GRIDDLE-CAKES.
One pint of white flour, sifted; six eggs, whites and yolks beaten
separately to the utmost; one saltspoonful of salt; one saltspoonful
of soda dissolved in vinegar; milk to make a thin batter.
Beat the yolks light, add the salt, soda, two cupfuls of milk, then
the flour and beaten whites alternately; thin with more milk if
necessary.
CORN MEAL FRITTERS.
One pint of sour milk, one teaspoonful of salt, three eggs, one
tablespoonful of molasses or sugar, one handful of flour, and corn
meal enough to make a stiff batter; lastly, stir in a small
teaspoonful of soda, dissolved in a little warm water.
This recipe is very nice made of rye flour.
CREAM FRITTERS.
One cup of cream, five eggs--the whites only, two full cups prepared
flour, one saltspoonful of nutmeg, a pinch of salt. Stir the whites
into the cream in turn with the flour, put in nutmeg and salt, beat
all up hard for two minutes. The batter should be rather thick. Fry in
plenty of hot, sweet lard, a spoonful of batter for each fritter.
Drain, and serve upon a hot, clean napkin. Eat with jelly sauce. Pull,
not cut, them open. Very nice.
CURRANT FRITTERS.
Two cupfuls dry, fine bread crumbs, two tablespoonfuls of prepared
flour, two cups of milk, one-half pound currants, washed and well
dried, five eggs whipped very light, one-half cup powdered sugar, one
tablespoonful butter, one-half teaspoonful mixed cinnamon and nutmeg.
Boil the milk and pour over the bread. Mix and put in the butter. Let
it get cold. Beat in next the yolks and sugar, the seasoning, flour
and stiff whites; finally, the currants dredged whitely with flour.
The batter should be thick. Drop in great spoonfuls into the hot lard
and fry. Drain them and send hot to table. Eat with a mixture of wine
and powdered sugar.
WHEAT FRITTERS.
Three eggs, one and a half cups of milk, three teaspoonfuls baking
powder, salt, and flour enough to make quite stiff, thicker than
batter cakes. Drop into hot lard and fry like doughnuts.
_A Good Sauce for the Above._--One cup of sugar, two tablespoonfuls of
butter, one teaspoonful of flour beaten together; half a cup boiling
water; flavor with extract lemon and boil until clear. Or serve with
maple syrup.
APPLE FRITTERS.
Make a batter in the proportion of one cup sweet milk to two cups
flour, a heaping teaspoonful of baking powder, two eggs beaten
separately, one tablespoonful of sugar and a saltspoon of salt; heat
the milk a little more than milk-warm, add it slowly to the beaten
yolks and sugar; then add flour and whites of the eggs; stir all
together and throw in thin slices of good sour apples, dipping the
batter up over them; drop into boiling hot lard in large spoonfuls
with pieces of apple in each, and fry to a light brown. Serve with
maple syrup, or a nice syrup made with clarified sugar.
Bananas, peaches, sliced oranges and other fruits can be used in the
same batter.
PINEAPPLE FRITTERS.
Make a batter as for apple fritters; then pare one large pineapple,
cut it in slices a quarter of an inch thick, cut the slices in halves,
dip them into the batter and fry them, and serve them as above.
PEACH FRITTERS.
Peel the peaches, split each in two and take out the stones; dust a
little powdered sugar over them; dip each piece in the batter and fry
in hot fat. A sauce to be served with them may be made as follows: Put
an ounce of butter in a saucepan and whisk it to a cream; add four
ounces of sugar gradually. Beat the yolks of two eggs; add to them a
dash of nutmeg and a gill each of cold water and rum; stir this into
the luke-warm batter and allow it to heat gradually. Stir constantly
until of a smooth, creamy consistency, and serve. The batter is made
as follows: Beat the yolks of three eggs; add to them a gill of milk,
or half of a cupful, a saltspoonful of salt, four ounces of flour;
mix. If old flour is used a little more milk may be found necessary.
GOLDEN-BALL FRITTERS.
Put into a stewpan a pint of water, a piece of butter as large as an
egg and a tablespoonful of sugar. When it boils stir into it one pint
of sifted flour, stirring briskly and thoroughly. Remove from the
fire, and when nearly cooled beat into it six eggs, each one beaten
separately and added one at a time, beating the batter between each.
Drop the stiff dough into boiling lard by teaspoonfuls. Eat with
syrup, or melted sugar and butter flavored.
Stirring the boiling lard around and around, so that it whirls when
you drop in the fritters, causes them to assume a round shape like
balls.
CANNELONS, OR FRIED PUFFS.
Half a pound of puff paste, apricot or any kind of preserve that may
be preferred, hot lard.
Cannelons, which are made of puff paste rolled very thin, with jam
enclosed, and cut out in long, narrow rolls or puffs, make a very
pretty and elegant dish. Make some good puff paste, roll it out very
thin, and cut it into pieces of an equal size, about two inches wide
and eight inches long; place upon each piece a spoonful of jam, wet
the edges with the white of egg and fold the paste over _twice_;
slightly press the edges together, that the jam may not escape in the
frying, and when all are prepared, fry them in boiling lard until of a
nice brown, letting them remain by the side of the fire after they are
colored, that the paste may be thoroughly done. Drain them before the
fire, dish on a d'oyley, sprinkle over them sifted sugar and serve.
These cannelons are very delicious made with fresh instead of
preserved fruit, such as strawberries, raspberries or currants; they
should be laid in the paste, plenty of pounded sugar sprinkled over
and folded and fried in the same manner as stated above.
GERMAN FRITTERS.
Take slices of stale bread cut in rounds or stale cake; fry them in
hot lard, like crullers, to a _light_ brown. Dip each slice when fried
in boiling milk, to remove the grease; drain quickly, dust with
powdered sugar or spread with preserves. Pile on a hot plate and
serve. Sweet wine sauce poured over them is very nice.
HOMINY FRITTERS.
Take one pint of hot boiled hominy, two eggs, half a teaspoonful of
salt and a tablespoonful of flour; thin it a little with cold milk;
when cold add a teaspoonful of baking powder, mix thoroughly, drop
tablespoonfuls of it into hot fat and fry to a delicate brown.
PARSNIP FRITTERS.
Take three or four good-sized parsnips. Boil them until tender. Mash
and season with a little butter, a pinch of salt and a slight
sprinkling of pepper. Have ready a plate with some sifted flour on it.
Drop a tablespoonful of the parsnip in the flour and roll it about
until well coated and formed into a ball. When you have a sufficient
number ready, drop them into boiling drippings or lard, as you would a
fritter; fry a delicate brown and serve hot. Do not put them in a
covered dish, for that would steam them and deprive them of their
crispness, which is one of their great charms.
These are also very good fried in a frying pan with a small quantity
of lard and butter mixed, turning them over so as to fry both sides
brown.
GREEN CORN FRITTERS.
One pint of grated, young and tender, green corn, three eggs, two
tablespoonfuls of milk or cream, one tablespoonful of melted butter,
if milk is used, a teaspoonful of salt. Beat the eggs well, add the
corn by degrees, also the milk and butter; thicken with just enough
flour to hold them together, adding a teaspoonful of baking powder to
the flour. Have ready a kettle of hot lard, drop the corn from the
spoon into the fat and fry a light brown. They are also nice fried in
butter and lard mixed, the same as fried eggs.
CREAM SHORT-CAKE.
Sift one quart of fine white flour, rub into it three tablespoonfuls
of cold butter, a teaspoonful of salt, a tablespoonful of white sugar.
Add a beaten egg to a cup of sour cream, turn it into the other
ingredients, dissolve a teaspoonful of soda in a spoonful of water,
mix all together, handling as little as possible; roll lightly into
two round sheets, place on pie-tins and bake from twenty to
twenty-five minutes in a quick oven.
This crust is delicious for fruit short-cake.
STRAWBERRY SHORT-CAKE.
Make a rule of baking powder biscuit, with the exception of a little
more shortening; divide the dough in half; lay one-half on the molding
board (half the dough makes one short-cake), divide this half again,
and roll each piece large enough to cover a biscuit-tin, or a large
sized pie-tin; spread soft butter over the lower one and place the
other on top of that; proceed with the other lump of dough the same,
by cutting it in halves, and putting on another tin. Set them in the
oven; when sufficiently baked take them out, separate each one by
running a large knife through where the cold soft butter was spread.
Then butter plentifully each crust, lay the bottom of each on earthen
platters or dining-plates; cover thickly with a quart of strawberries
that have been previously prepared with sugar, lay the top crusts on
the fruit. If there is any juice left pour it around the cake. This
makes a delicious short-cake.
Peaches, raspberries, blackberries and huckleberries can be
substituted for strawberries. Always send to the table with a pitcher
of sweet cream.
ORANGE SHORT-CAKE.
Peel two large oranges, chop them fine, remove the seeds, add half a
peeled lemon and one cup of sugar. Spread between the layers of
short-cake while it is hot.
[Illustration: ICING THE CAKES.]
LEMON SHORT-CAKE.
Make a rich biscuit dough, same as above recipe. While baking, take a
cup and a quarter of water, a cup and a half of sugar, and two lemons,
peel, juice and pulp, throwing away the tough part of the rind; boil
this for some little time; then stir in three crackers rolled fine;
split the short-cakes while hot, spread with butter, then with the
mixture. To be eaten warm.
HUCKLEBERRY SHORT-CAKE.
Two cupfuls of sugar, half a cupful of butter, one pint of sweet milk,
one tablespoonful of salt, two heaping teaspoonfuls of baking powder
sifted into a quart of flour, or enough to form a thick batter; add a
quart of the huckleberries; to be baked in a dripper; cut into squares
for the table and served hot with butter. Blackberries may be used the
same.
FRIED DINNER-ROLLS.
When making light raised bread, save out a piece of dough nearly the
size of a small loaf. Roll it out on the board, spread a tablespoonful
of melted butter over it. Dissolve a quarter of a teaspoonful of soda
in a tablespoonful of water and pour that also over it; work it all
well into the dough, roll it out into a sheet not quite half an inch
thick. Cut it in strips three inches long and one inch wide. Lay them
on buttered tins, cover with a cloth and set away in a cool place
until an hour before dinner time; then set them by the fire where they
will become light. While they are rising, add to a frying-pan a
tablespoonful of cold butter and one of lard; When it boils clear and
is _hot_, lay as many of the rolls in as will fry nicely. As soon as
they brown on one side turn them over and brown the other; then turn
them on the edges and brown the sides. Add fresh grease as is needed.
Eat them warm in place of bread. Nice with warm meat dinner.
NEWPORT BREAKFAST-CAKES.
Take one quart of dough from the bread at an early hour in the
morning; break three eggs, separating yolks and whites, both to be
whipped to a light froth; mix them into the dough and gradually add
two tablespoonfuls of melted butter, one of sugar, one teaspoonful of
soda, and enough warm milk with it until it is a batter the
consistency of buckwheat cakes; beat it well and let it rise until
breakfast time. Have the griddle hot and nicely greased, pour on the
batter in small round cakes and bake a light brown, the same as any
griddle cake.
PUFF BALLS.
To a piece of butter as large as an egg stirred until soft; add three
well-beaten eggs, a pinch of salt and half a teacupful of sour cream.
Stir well together, then add enough flour to make a very thick batter.
Drop a spoonful of this into boiling water. Cook until the puffs rise
to the surface. Dish them hot with melted butter turned over them.
Nice accompaniment to a meat dinner as a side-dish--similar to plain
macaroni.
BREAKFAST PUFFS.
Two cups of sour milk, one teaspoonful of soda, one teaspoonful of
salt, one egg and flour enough to roll out like biscuit dough. Cut
into narrow strips an inch wide and three inches long, fry brown in
hot lard like doughnuts. Serve hot; excellent with coffee. Or fry in a
spider with an ounce each of lard and butter, turning and browning all
four of the sides.
ENGLISH CRUMPETS.
One quart of warm milk, half a cup of yeast, one teaspoonful of salt,
flour enough to make a stiff batter; when light, add half a cupful of
melted butter, a teaspoonful of soda dissolved in a little water and a
very little more flour; let it stand twenty minutes or until light.
Grease some muffin-rings, place them on a hot griddle and fill them
half full of the batter; when done on one side turn and bake the other
side. Butted them while hot; pile one on another and serve
immediately.
PLAIN CRUMPETS.
Mix together thoroughly while dry one quart of sifted flour, loosely
measured, two heaping teaspoonfuls baking powder and a little salt;
then add two tablespoonfuls of melted butter and sweet milk enough to
make a thin dough. Bake quickly in muffin-rings or patty-pans.
PREPARED BREAD CRUMBS.
Take pieces of stale bread, break them in small bits, put them on a
baking pan and place them in a moderate oven, watching closely that
they do not scorch; then take them while hot and crisp and roll them,
crushing them. Sift them, using the fine crumbs for breading cutlets,
fish, croquettes, etc. The coarse ones may be used for puddings,
pancakes, etc.
CRACKERS.
Sift into a pint of flour a heaping teaspoonful of baking powder, four
tablespoonfuls of melted butter, half a teaspoonful salt and the white
of an egg beaten and one cup of milk; mix it with more flour, enough
to make a very stiff dough, as stiff as can be rolled out; pounded and
kneaded a long time. Roll very thin like pie crust and cut out either
round or square. Bake a light brown.
Stale crackers are made crisp and better by placing them in the oven a
few moments before they are needed for the table.
FRENCH CRACKERS.
Six eggs, twelve tablespoonfuls of sweet milk, six tablespoonfuls of
butter, half a teaspoonful of soda; mold with flour, pounding and
working half an hour; roll it thin. Bake with rather quick fire.
CORN MEAL MUSH OR HASTY PUDDING.
Put two quarts of water into a clean dinner-pot or stewpan, cover it
and let it become boiling hot over the fire; then add a tablespoonful
of salt, take off the light scum from the top, have sweet, fresh
yellow or white corn meal; take a handful of the meal with the left
hand and a pudding-stick in the right, then with the stick, stir the
water around and by degrees let fall the meal; when one handful is
exhausted, refill it; continue to stir and add meal until it is as
thick as you can stir easily, or until the stick will stand in it;
stir it awhile longer; let the fire be gentle; when it is sufficiently
cooked, which will be in half an hour, it will bubble or puff up; turn
it into a deep basin. This is eaten cold or hot, with milk or with
butter and syrup or sugar, or with meat and gravy, the same as
potatoes or rice.
FRIED MUSH.
Make it like the above recipe, turn it into bread tins and when cold
slice it, dip each piece in flour and fry it in lard and butter mixed
in the frying pan, turning to brown well both sides. Must be served
hot.
GRAHAM MUSH.
Sift Graham meal slowly into boiling salted water, stirring briskly
until thick as can be stirred with one hand; serve with milk or cream
and sugar, or butter and syrup. It will be improved by removing from
the kettle to a pan, as soon as thoroughly mixed, and steaming three
or four hours. It may also be eaten cold, or sliced and fried, like
corn meal mush.
OATMEAL.
Soak one cup of oatmeal in a quart of water over night, boil half an
hour in the morning, salted to taste. It is better to cook it in a
dish set into a dish of boiling water.
RICE CROQUETTES.
Boil for thirty minutes one cup of well-washed rice in a pint of milk;
whip into the hot rice the following ingredients: Two ounces of
butter, two ounces of sugar, some salt, and when slightly cool add the
yolks of two eggs well beaten; if too stiff pour in a little more
milk; when cold, roll into small balls and dip in beaten eggs, roll in
fine cracker or bread crumbs, and fry same as doughnuts. Or they may
be fried in the frying pan, with a tablespoonful each of butter and
lard mixed, turning and frying both sides brown. Serve very hot.
HOMINY.
This form of cereal is very little known and consequently little
appreciated in most Northern households. "Big hominy" and "little
hominy," as they are called in the South, are staple dishes there and
generally take the place of oatmeal, which is apt to be too heating
for the climate. The former is called "samp" here. It must be boiled
for at least eight hours to be properly cooked, and may then be kept
on hand for two or three days and warmed over, made into croquettes or
balls, or fried in cakes. The fine hominy takes two or three hours for
proper cooking, and should be cooked in a dish set into another of
boiling water, and kept steadily boiling until thoroughly soft.
HOMINY CROQUETTES.
To a cupful of cold boiled hominy, add a teaspoonful of melted butter,
and stir it well, adding by degrees a cupful of milk, till all is made
into a soft, light paste; add a teaspoonful of white sugar, a pinch of
salt, and one well-beaten egg. Roll it into oval balls with floured
hands, dipped in beaten egg, then rolled in cracker crumbs, and fry in
hot lard.
The hominy is best boiled the day or morning before using.
BOILED RICE.
Take half or quarter of a pound of the best quality of rice; wash it
in a strainer, and put it in a saucepan, with a quart of clean water
and a pinch of salt; let it boil slowly till the water is all
evaporated--see that it does not burn--then pour in a teacupful of new
milk; stir carefully from the bottom of the saucepan, so that the
upper grain may go under, but do not smash it; close the lid on your
saucepan carefully down, and set it on a cooler part of the fire,
where it will not boil; as soon as it has absorbed the added milk,
serve it up with fresh new milk, adding fruit and sugar for those who
like them.
Another nice way to cook rice is to take one teacupful of rice and one
quart of milk, place in a steamer, and steam from two to three hours;
when nearly done, stir in a piece of butter as large as the yolk of an
egg, and a pinch of salt. You can use sugar if you like. The
difference in the time of cooking depends on your rice--the older the
rice, the longer it takes to cook.
SAMP, OR HULLED CORN.
An old-fashioned way of preparing hulled corn was to put a peck of
old, dry, ripe corn into a pot filled with water, and with it a bag of
hardwood ashes, say a quart. After soaking a while it was boiled until
the skins or hulls came off easily. The corn was then washed in cold
water to get rid of the taste of potash, and then boiled until the
kernels were soft. Another way was to take the lye from the leaches
where potash was made, dilute it, and boil the corn in this until the
skins or hulls came off. It makes a delicious dish, eaten with milk or
cream.
CRACKED WHEAT.
Soak the wheat over night in cold water, about a quart of water to a
cup of wheat; cook it as directed for oatmeal; should be thoroughly
done. Eaten with sugar and cream.
OAT FLAKES.
This healthful oat preparation may be procured from the leading
grocers and is prepared as follows: Put into a double saucepan or
porcelain-lined pan a quart of boiling water, add a saltspoonful of
salt, and when it is boiling add, or rather stir in gradually, three
ounces of flakes. Keep stirring to prevent burning. Let it boil from
fifteen to twenty minutes and serve with cream and sugar.
Ordinarily oatmeal requires two hours' steady cooking to make it
palatable and digestible. Wheaten grits and hominy one hour, but a
half hour longer cooking will not injure them and makes them easier of
digestion. Never be afraid of cooking cereals or preparations from
cereals too long, no matter what the directions on the package may be.
STEAMED OATMEAL.
To one teacupful oatmeal add a quart of cold water, a teaspoonful of
salt; put in a steamer over a kettle of cold water, gradually heat and
steam an hour and a half after it begins to cook.
HOMINY.
Hominy is a preparation of Indian corn, broken or ground, either large
or small, and is an excellent breakfast dish in winter or summer. Wash
the hominy thoroughly in on 3 or two waters, then cover it with twice
its depth of cold water and let it come to a boil slowly. If it be the
large hominy, simmer six hours; if the small hominy, simmer two hours.
When the water evaporates add hot water; when done it may be eaten
with cream, or allowed to become cold and warmed up in the frying pan,
using a little butter to prevent burning.
TOAST.
Toast should be made of stale bread, or at least of bread that has
been baked a day. Cut smoothly in slices, not more than half an inch
thick; if the crust is baked very hard, trim the edges and brown very
evenly, but if it happens to burn, that should be scraped off. Toast
that is to be served with anything turned over it, should have the
slices first dipped quickly in a dish of hot water turned from the
boiling tea-kettle, with a little salt thrown in. Cold biscuits cut in
halves, and the under crust sliced off, then browned evenly on both
sides, make equally as good toast. The following preparations of toast
are almost all of them very nice dishes, served with a family
breakfast.
MILK TOAST.
Put over the fire a quart of milk, put into it a tablespoonful of cold
butter, stir a heaping teaspoonful of flour into half a gill of milk;
as soon as the milk on the fire boils, stir in the flour, add a
teaspoonful of salt; let all boil up once, remove from the fire, and
dip in this slices of toasted bread. When all are used up, pour what
is left of the scalded milk over the toast. Cover and send to the
table hot.
CREAM TOAST.
Heat a pint of milk to boiling and add a piece of butter the size of
an egg; stir a tablespoonful of flour smoothly into a cup of rich
cream, and add some of the boiling milk to this; heat it gradually and
prevent the flour from lumping; then stir into the boiling milk and
let it cook a few moments; salt to taste. After taking from the fire
stir in a beaten egg; strain the mixture on to toast lightly buttered.
AMERICAN TOAST.
To one egg thoroughly beaten, put one cup of sweet milk and a little
salt. Slice light bread and dip into the mixture, allowing each slice
to absorb some of the milk; then brown on a hot buttered griddle or
thick-bottomed frying pan; spread with butter and serve hot.
NUNS' TOAST.
Cut four or five hard-boiled eggs into slices. Put a piece of butter
half the size of an egg into a saucepan and when it begins to bubble
add a finely chopped onion. Let the onion cook a little without taking
color, then stir in a teaspoonful of flour. Add a cupful of milk and
stir until it becomes smooth; then put in the slices of eggs and let
them get hot. Pour over neatly trimmed slices of hot buttered toast.
The sauce must be seasoned to taste with pepper and salt.
CHEESE TOAST. No. 1.
Toast thin slices of bread an even, crisp brown. Place on a warm
plate, allowing one small slice to each person, and pour on enough
melted cheese to cover them. Rich new cheese is best. Serve while
warm. Many prefer a little prepared mustard spread over the toast
before putting on the cheese.
CHEESE TOAST. No. 2.
Put half an ounce of butter in a frying pan; when hot add gradually
four ounces of mild American cheese. Whisk it thoroughly until melted.
Beat together half a pint of cream and two eggs; whisk into the
cheese, add a little salt, pour over the crisp toast, and serve.
The two above recipes are usually called "Welsh Rarebit."
OYSTER TOAST.
Select the large ones, used for frying, and first dip them in beaten
egg, then in either cracker or bread crumbs and cook upon a fine wire
gridiron, over a quick fire. Toast should be made ready in advance,
and a rich cream sauce poured over the whole. After pouring on the
sauce, finely cut celery strewn over the top adds to their delicacy.
Or wash oysters in the shell and put them on hot coals, or upon the
top of a hot stove, or bake them in a hot oven; open the shells with
an oyster-knife, taking care to lose none of the liquor. Dip the toast
into hot, salted water quickly and turn out the oyster and liquor over
the toast; season with salt and pepper and a teaspoonful of melted
butter over each.
Oysters steamed in the shell are equally as good.
MUSHROOMS ON TOAST.
Peel a quart of mushrooms and cut off a little of the root end. Melt
an ounce of butter in the frying pan and fry in it half a pound of raw
minced steak; add two saltspoonfuls of salt, a pinch of cayenne and a
gill of hot water; fry until the juices are extracted from the meat;
tilt the pan and squeeze the meat with the back of the spoon until
there is nothing left but dry meat, then remove it; add the mushrooms
to the liquid and if there is not enough of it, add more butter; toss
them about a moment and pour out on hot toast.
Some add a little sherry to the dish before removing from the fire.
TOMATO TOAST.
Pare and stew a quart of ripe tomatoes until smooth. Season with salt,
pepper and a tablespoonful of butter. When done, add one cup sweet
cream and a little flour. Let it scald, but not boil; remove at once.
Pour over slices of dipped toast, well buttered.
EGGS ON TOAST.
Various preparations of eggs can be served on toast, first dipping
slices of well-toasted bread quickly in hot salted water, then turning
over them scrambled, poached or creamed eggs, all found in the recipes
among EGGS.
BAKED EGGS ON TOAST.
Toast six slices of stale bread, dip them in hot salted water and
butter them lightly. After arranging them on a platter or deep plate,
break enough eggs to cover them, breaking one at a time and slip over
the toast so that they do not break; sprinkle over them salt and
pepper and turn over all some kind of thickened gravy--either chicken
or lamb, cream or a cream sauce made the same as "White Sauce;" turn
this over the toast and eggs and bake in a hot oven until the eggs are
set, or about five minutes. Serve at once.
HAM TOAST.
Take a quarter of a pound of either boiled or fried ham, chop it fine,
mix it with the yolks of two eggs, well beaten, a tablespoonful of
butter, and enough cream or rich milk to make it soft, a dash of
pepper. Stir it over the fire until it thickens. Dip the toast for an
instant in hot salted water; spread over some melted butter, then turn
over the ham mixture. Serve hot.
REED BIRDS ON TOAST.
Remove the feathers and legs of a dozen reed birds, split them down
the back, remove the entrails, and place them on a double broiler;
brush a little melted butter over them and broil the inner side
thoroughly first; then lightly broil the other side. Melt one quarter
of a pound of butter, season it nicely with salt and pepper, dip the
birds in it, and arrange them nicely on slices of toast.
MINCED FOWLS ON TOAST.
Remove from the bones all the meat of either cold roast or boiled
fowls. Clean it from the skin, and keep covered from the air until
ready for use. Boil the bones and skin with three-fourths of a pint of
water until reduced quite half. Strain the gravy and let it cool.
Next, having skimmed off the fat, put it into a clean saucepan with
half a cup of cream, three tablespoonfuls of butter, well mixed with a
tablespoonful of flour. Keep these stirred until they boil. Then put
in the fowl finely minced, with three hard-boiled eggs, chopped, and
sufficient salt and pepper to season. Shake the mince over the fire
until just ready to serve. Dish it over hot toast and serve.
HASHED BEEF ON TOAST.
Chop a quantity of cold roast beef rather fine and season it well with
pepper and salt. For each pint of meat add a level tablespoonful of
flour. Stir well and add a small teacupful of soup-stock or water. Put
the mixture into a small stewpan and, after covering it, simmer for
twenty minutes. Meanwhile, toast half a dozen slices of bread nicely
and at the end of the twenty minutes spread the meat upon them. Serve
at once on a hot dish. In case water be used instead of soup-stock,
add a tablespoonful of butter just before spreading the beef upon the
toast. Any kind of cold meat may be prepared in a similar manner.
_Maria Parloa_.
VEAL HASH ON TOAST.
Take a teacupful of boiling water in a saucepan, stir in an even
teaspoonful of flour, wet in a tablespoonful of cold water, and let it
boil five minutes; add one-half teaspoonful of black pepper, as much
salt and two tablespoonfuls of butter, and let it keep hot, but not
boil. Chop the veal fine and mix with it half as much stale bread
crumbs. Put it in a pan and pour the gravy over it, then let it simmer
ten minutes. Serve this on buttered toast.
CODFISH ON TOAST. (Cuban Style.)
Take a teacupful of freshened codfish picked up fine. Fry a sliced
onion in a tablespoonful of butter; when it has turned a light brown,
put in the fish with water enough to cover it; add half a can of
tomatoes, or half a dozen of fresh ones. Cook all nearly an hour,
seasoning with a little pepper. Serve on slices of dipped toast, hot.
Very fine.
Plain creamed codfish is very nice turned over dipped toast.
HALIBUT ON TOAST.
Put into boiling salted water one pound of fresh halibut; cook slowly
for fifteen minutes, or until done; remove from the water and chop it
fine; then add half a cup of melted butter and eight eggs well beaten.
Season with salt and pepper.
Place over the fire a thick-bottomed frying pan containing a
tablespoonful of cold butter; when it begins to melt, tip the pan so
as to grease the sides; then put in the fish and eggs and stir one way
until the eggs are cooked, but not _too_ hard. Turn over toast dipped
in hot salted water.
CHICKEN HASH WITH RICE TOAST.
Boil a cup of rice the night before; put it into a square, narrow
bread-pan, set it in the ice-box. Next morning cut it in half inch
slices, rub over each slice a little warm butter and toast them on a
broiler to a delicate brown. Arrange the toast on a warm platter and
turn over the whole a chicken hash made from the remains of cold fowl,
the meat picked from the bones, chopped fine, put into the frying pan
with butter and a little water to moisten it, adding pepper and salt.
Heat hot all through. Serve immediately.
APPLE TOAST.
Cut six apples into quarters, take the core out, peel and cut them in
slices; put in the saucepan an ounce of butter, then throw over the
apples about two ounces of white powdered sugar and two tablespoonfuls
of water; put the saucepan on the fire, let it stew quickly, toss them
up, or stir with a spoon; a few minutes will do them. When tender cut
two or three slices of bread half an inch thick; put in a frying pan
two ounces of butter, put on the fire; when the butter is melted put
in your bread, which fry of a nice yellowish color; when nice and
crisp take them out, place them on a dish, a little white sugar over,
the apples about an inch thick. Serve hot.
CAKES.
SUGGESTIONS IN REGARD TO CAKE-MAKING.
Use none but the best materials, and all the ingredients should be
properly prepared before commencing to mix any of them. Eggs beat up
much lighter and sooner by being placed in a cold place sometime
before using them; a small pinch of soda sometimes has the same
effect. Flour should always be sifted before using it. Cream of tartar
or baking powder should be thoroughly mixed with the flour; butter be
placed where it will become moderately soft, but _not_ melted in the
least, or the cake will be sodden and heavy. Sugar should be rolled
and sifted; spices ground or pounded; raisins or any ether fruit
looked over and prepared; currants, especially, should be nicely
washed, picked, dried in a cloth and then carefully examined, that no
pieces of grit or stone may be left amongst them. They should then be
laid on a dish before the fire to become thoroughly dry; as, if added
damp to the other ingredients, cakes will be liable to be heavy.
Eggs should be well beaten, the whites and yolks separately, the yolks
to a thick cream, the whites until they are a stiff froth. Always stir
the butter and sugar to a cream, then add the beaten yolks, then the
milk, the flavoring, then the beaten whites, and, lastly, the flour.
If fruit is to be used, measure and dredge with a little sifted flour,
stir in gradually and thoroughly.
Pour all in well-buttered cake-pans. While the cake is baking care
should be taken that no cold air enters the oven, only when necessary
to see that the cake is baking properly; the oven should be an even,
moderate heat, not too cold or too hot; much depends on this for
success. Cake is often spoiled by being looked at too often when first
put into the oven. The heat should be tested before the cake is put
in, which can be done by throwing on the floor of the oven a
tablespoonful of new flour. If the flour takes fire, or assumes a
dark brown color, the temperature is too high and the oven must be
allowed to cool; if the flour remains white after the lapse of a few
seconds, the temperature is too low. When the oven is of the proper
temperature the flour will slightly brown and look slightly scorched.
Another good way to test the heat, is to drop a few spoonfuls of the
cake batter on a small piece of buttered letter paper, and place it in
the oven during the finishing of the cake, so that the piece will be
baked before putting in the whole cake; if the little drop of cake
batter bakes evenly without burning around the edge, it will be safe
to put the whole cake in the oven. Then, again, if the oven seems too
hot, fold a thick brown paper double, and lay on the bottom of the
oven; then after the cake has risen, put a thick brown paper over the
top, or butter well a thick white paper and lay carefully over the
top.
If, after the cake is put in, it seems to bake too fast, put a brown
paper loosely over the top of the pan, care being taken that it does
not touch the cake, and do not open the door for five minutes at
least; the cake should then be quickly examined, and the door shut
carefully, or the rush of cold air will cause it to fall. Setting a
_small dish_ of hot water in the oven, will also prevent the cake from
scorching.
To ascertain when the cake is done, run a broom straw into the middle
of it; if it comes out clean and smooth, the cake will do to take out.
Where the recipe calls for baking powder, and you have none, you can
use cream of tartar and soda in proportion to one level teaspoonful of
soda, two heaping teaspoonfuls of cream of tartar.
When sour milk is called for in the recipe, use only soda. Cakes made
with molasses burn much more easily than those made with sugar. Never
stir cake after the butter and sugar is creamed, but beat it down from
the bottom, up and over; this laps air into the cake batter, and
produces little air cells, which cause the dough to puff and swell
when it comes in contact with the heat while cooking.
When making most cakes, especially sponge cake, the flour should be
added by degrees, stirred very slowly and lightly, for if stirred hard
and fast it will make it porous and tough.
Cakes should be kept in tight tin cake-cans, or earthen jars, in a
cool, dry place.
Cookies, jumbles, ginger-snaps, etc., require a quick oven; if they
become moist or soft by keeping, put again into the oven a few
minutes.
To remove a cake from a tin after it is baked, so that it will not
crack, break or fall, first butter the tin well all around the sides
and bottom; then cut a piece of letter paper to exactly fit the tin,
butter that on both sides, placing it smoothly on the bottom and sides
of the tin. When the cake is baked, let it remain in the tin until it
is _cold_; then set it in the oven a minute, or just long enough to
warm the tin through. Remove it from the oven; turn it upside down on
your hand, tap the edge of the tin on the table and it will slip out
with ease, leaving it whole.
If a cake-pan is too shallow for holding the quantity of cake to be
baked, for fear of its being so light as to rise above the pan, that
can be remedied by thoroughly greasing a piece of thick glazed letter
paper with soft butter. Place or fit it around the sides of the
buttered tin, allowing it to reach an inch or more above the top. If
the oven heat is moderate the butter will preserve the paper from
burning.
FROSTING OR ICING.
In the first place, the eggs should be cold, and the platter on which
they are to be beaten also cold. Allow, for the white of one egg, one
small teacupful of powdered sugar. Break the eggs and throw a small
handful of the sugar on them as soon as you begin beating; keep adding
it at intervals until it is all used up. The eggs must _not_ be beaten
until the sugar has been added in this way, which gives a smooth,
tender frosting, and one that will dry much sooner than the old way.
Spread with a broad knife evenly over the cake, and if it seems too
thin, beat in a little more sugar. Cover the cake with two coats, the
second after the first has become dry, or nearly so. If the icing gets
too dry or stiff before the last coat is needed, it can be thinned
sufficiently with a little water, enough to make it work smoothly.
A little lemon juice, or half a teaspoonful of tartaric acid, added to
the frosting while being beaten, makes it white and more frothy.
The flavors mostly used are lemon, vanilla, almond, rose, chocolate
and orange. If you wish to ornament with figures or flowers, make up
rather more icing, keep about one-third out until that on the cake is
dried; then, with a clean glass syringe, apply it in such forms as
you desire and dry as before; what you keep out to ornament with may
be tinted pink with cochineal, blue with indigo, yellow with saffron
or the grated rind of an orange strained through a cloth, green with
spinach juice and brown with chocolate, purple with cochineal and
indigo. Strawberry, or currant and cranberry juices color a delicate
pink.
Set the cake in a cool oven with the door open to dry, or in a draught
in an open window.
ALMOND FROSTING.
The whites of three eggs, beaten up with three cups of fine, white
sugar. Blanch a pound of sweet almonds, pound them in a mortar with a
little sugar, until a fine paste, then add the whites of eggs, sugar
and vanilla extract. Pound a few minutes to thoroughly mix. Cover the
cake with a very thick coating of this, set in a cool oven to dry,
afterwards cover with a plain icing.
CHOCOLATE FROSTING.
The whites of four eggs, three cups of powdered sugar and nearly a cup
of grated chocolate. Beat the whites a very little, they must not
become white, stir in the chocolate, then put in the sugar gradually,
beating to mix it well.
PLAIN CHOCOLATE ICING.
Put into a shallow pan four tablespoonfuls of scraped chocolate, and
place it where it will melt gradually, but not scorch; when melted,
stir in three tablespoonfuls of milk or cream and one of water; mix
all well together, and add one scant teacupful of sugar; boil about
five minutes, and while hot, and when the cakes are nearly cold,
spread some evenly over the surface of one of the cakes; put a second
one on top, alternating the mixture and cakes; then cover top and
sides, and set in a warm oven to harden. All who have tried recipe
after recipe, vainly hoping to find one where the chocolate sticks to
the cake and not to the fingers, will appreciate the above. In making
those most palatable of cakes, "Chocolate Eclairs," the recipe just
given will be found very satisfactory.
TUTTI FRUTTI ICING.
Mix with boiled icing one ounce each of chopped citron, candied
cherries, seedless raisins, candied pineapple and blanched almonds.
SUGAR ICING.
To one pound of extra refined sugar add one ounce of fine white
starch; pound finely together and then sift them through gauze; then
beat the whites of three eggs to a froth. The secret of success is to
beat the eggs long enough, and always one way; add the powdered sugar
by degrees, or it will spoil the froth of the eggs. When all the sugar
is stirred in continue the whipping for half an hour longer, adding
more sugar if the ice is too thin. Take a little of the icing and lay
it aside for ornamenting afterward. When the cake comes out of the
oven, spread the sugar icing smoothly over it with a knife and dry it
at once in a cool oven. For ornamenting the cake the icing may be
tinged any color preferred. For pink, use a few drops of cochineal;
for yellow, a pinch of saffron dissolved; for green, the juice of some
chopped spinach. Whichever is chosen, let the coloring be first mixed
with a little colorless spirit and then stirred into the white icing
until the tint is deep enough. To ornament the cake with it, make a
cone of stiff writing paper and squeeze the colored icing through it,
so as to form leaves, beading or letters, as the case may be. It
requires nicety and care to do it with success.
BOILED FROSTING.
To one pound of finest pulverized sugar add three wine-glassfuls of
clear water. Let it stand until it dissolves; then boil it until it is
perfectly clear and threads from the spoon. Beat well the whites of
four eggs. Pour the sugar into the dish with the eggs, but do not mix
them until the syrup is luke-warm; then beat all well together for
one-half hour.
Season to your taste with vanilla, rose-water, or lemon juice. The
first coating may be put on the cake as soon as it is well mixed. Rub
the cake with a little flour before you apply the icing. While the
first coat is drying continue to beat the remainder; you will not have
to wait long if the cake is set in a warm place near the fire. This is
said to be a most excellent recipe for icing.
FROSTING WITHOUT EGGS.
An excellent frosting may be made without eggs or gelatine, which will
keep longer and cut more easily, causing no breakage or crumbling and
withal is very economical.
Take one cup of granulated sugar; dampen it with one-fourth of a cup
of milk, or five tablespoonfuls; place it on the fire in a suitable
dish and stir it until it boils; then let it boil for five minutes
without stirring; remove it from the fire and set the dish in another
of cold water; add flavoring. While it is cooling, stir or beat it
constantly and it will become a thick, creamy frosting.
GELATINE FROSTING.
Soak one teaspoonful of gelatine in one tablespoonful of cold water
half an hour, dissolve in two tablespoonfuls of hot water; add one cup
of powdered sugar and stir until smooth.
GOLDEN FROSTING.
A very delicious and handsome frosting can be made by using the yolks
of eggs instead of the whites. Proceed exactly as for ordinary
frosting. It will harden just as nicely as that does. This is
particularly good for orange cake, harmonizing with the color of the
cake in a way to please those who love rich coloring.
FILLINGS FOR LAYER CAKES.
No. 1. CREAM FILLING.
Cream filling is made with one pint of new milk, two eggs, three
tablespoonfuls of sifted flour (or half cup of cornstarch), one cup of
sugar. Put two-thirds of the milk on the stove to boil, stir the
sugar, flour and eggs in what is left. When the milk boils, put into
it the whole and cook it until it is as thick as custard; when cool,
add vanilla extract. This custard is nice with a cup of hickory nuts,
kernels chopped fine and stirred into it. Spread between the layers of
cake. This custard can be made of the yolks of the eggs only, saving
the whites for the cake part.
No. 2. ANOTHER CREAM FILLING.
One cup powdered sugar, one-fourth cup hot water. Let them simmer.
Beat white of an egg and mix with the above; when cold, add one-half
cup chopped raisins, one-half cup chopped walnuts, one tablespoonful
of grated cocoanut.
No. 3. ICE-CREAM FILLING.
Make an icing as follows: Three cups of sugar, one of water; boil to a
thick, clear syrup, or until it begins to be brittle; pour this,
boiling hot, over the _well-beaten_ whites of three eggs; stir the
mixture very briskly, and pour the sugar in slowly; beat it, when all
in, until cool. Flavor with lemon or vanilla extract. This, spread
between any white cake layers, answers for "Ice-Cream Cake."
No. 4. APPLE FILLING.
Peel and slice green tart apples, put them on the fire with sugar to
suit; when tender, remove, rub them through a fine sieve and add a
small piece of butter. When cold, use to spread between the layers;
cover the cake with plenty of sugar.
No. 5. ANOTHER APPLE FILLING.
One coffeecup of sugar, one egg, three large apples grated, one lemon
grated, juice and outside of the rind; beat together and cook till
quite thick. To be cooled before putting on the cake. Spread between
layers of cake.
No. 6. CREAM FROSTING.
A cup of sweet thick cream whipped, sweetened and flavored with
vanilla; cut a loaf of cake in two, spread the frosting between and on
the top; this tastes like Charlotte Russe.
No. 7. PEACH-CREAM FILLING.
Cut peaches into thin slices, or chop them and prepare cream by
whipping and sweetening. Put a layer of peaches between the layers of
cake and pour cream over each layer and over the top. Bananas,
strawberries or other fruits may be used in the same way, mashing
strawberries and stewing thick with powdered sugar.
No. 8. CHOCOLATE CREAM FOR FILLING.
Five tablespoonfuls of grated chocolate, enough cream or milk to wet
it, one cupful of sugar, one egg, one teaspoonful vanilla flavoring.
Stir the ingredients over the fire until thoroughly mixed, having
beaten the egg well before adding it; then add the vanilla flavoring
after it is removed from the fire.
No. 9. ANOTHER CHOCOLATE FILLING.
The whites of three eggs beaten stiff, one cup of sugar and one cup of
grated chocolate, put between the layers and on top.
No. 10. BANANA FILLING.
Make an icing of the whites of two eggs and one cup and a half of
powdered sugar. Spread this on the layers, and then cover thickly and
entirely with bananas sliced thin or chopped fine. This cake may be
flavored with vanilla. The top should be simply frosted.
No. 11. LEMON JELLY FILLING.
Grate the yellow from the rind of two lemons and squeeze out the
juice; two cupfuls of sugar, the yolks and whites of two eggs beaten
separately. Mix the sugar and yolks, then add the whites and then the
lemons. Now pour on a cupful of boiling water; stir into this two
tablespoonfuls of sifted flour, rubbed smooth in half a cup of water;
then add a tablespoonful of melted butter; cook until it thickens.
When cold, spread between the layers of cake. Oranges can be used in
place of lemons.
Another filling of lemon (without cooking) is made of the grated rind
and juice of two lemons and the whites of two eggs beaten with one cup
of sugar.
No. 12. ORANGE CAKE FILLING.
Peel two large oranges, remove the seeds, chop them fine, add half a
peeled lemon, one cup of sugar and the well-beaten white of an egg.
Spread between the layers of "Silver Cake" recipe.
No. 13. FIG FILLING.
Take a pound of figs, chop fine, and put into a stewpan on the stove;
pour over them a teacupful of water and add a half cup of sugar. Cook
all together until soft and smooth. When cold spread between layers of
cake.
No. 14. FRUIT FILLING.
Four tablespoonfuls of _very finely_ chopped citron, four
tablespoonfuls of finely chopped seeded raisins, half a cupful of
blanched almonds chopped fine, also a quarter of a pound of finely
chopped figs. Beat the whites of three eggs to a stiff froth, adding
half of a cupful of sugar; then mix thoroughly into this the whole of
the chopped ingredients. Put it between the layers of cake when the
cake is _hot_, so that it will cook the egg a little. This will be
found delicious.
BREAD OR RAISED CAKE.
Two cupfuls of raised dough; beat into it two-thirds of a cup of
butter and two cups of sugar creamed together, three eggs, well
beaten, one even teaspoonful of soda dissolved in two tablespoonfuls
of milk, half a nutmeg grated, one tablespoonful of cinnamon, a
teaspoonful of cloves, one cup of raisins. Mix all well together, put
in the beaten whites of eggs and raisins last; beat all hard for
several minutes; put in buttered pans and let it stand half an hour to
rise again before baking. Bake in a _moderate_ oven. Half a glass of
brandy is an improvement, if you have it convenient.
FRUIT CAKE. (Superior.)
Three pounds dry flour, one pound sweet butter, one pound sugar, three
pounds stoned raisins, two pounds currants, three-quarters of a pound
sweet almonds blanched, one pound citron, twelve eggs, one
tablespoonful allspice, one teaspoonful cloves, two tablespoonfuls
cinnamon, two nutmegs, one wine-glass of wine, one wine-glass of
brandy, one coffeecupful molasses with the spices in it; steep this
gently twenty or thirty minutes, not boiling hot; beat the eggs very
lightly; put the fruit in last, stirring it gradually, also a
teaspoonful of soda dissolved in a tablespoonful of water; the fruit
should be well floured; if necessary add flour after the fruit is in;
butter a sheet of paper and lay it in the pan. Lay in some slices of
citron, then a layer of the mixture, then of citron again, etc., till
the pan is nearly full. Bake three or four hours, according to the
thickness of the loaves, in a tolerably hot oven, and with steady
heat. Let it cool in the oven gradually. Ice when cold. It improves
this cake very much to add three teaspoonfuls of baking powder to the
flour. A fine wedding cake recipe.
FRUIT CAKE BY MEASURE, (Excellent.)
Two scant teacupfuls of butter, three cupfuls of dark brown sugar, six
eggs, whites and yolks beaten separately, one pound of raisins,
seeded, one of currants, washed and dried, and half a pound of citron
cut in thin strips; also half a cupful of cooking molasses and half a
cupful of sour milk. Stir the butter and sugar to a cream, add to that
half a grated nutmeg, ope tablespoonful of ground cinnamon, one
teaspoonful of cloves, one teaspoonful of mace, add the molasses and
sour milk. Stir all well; then put in the beaten yolks of eggs, a
wine-glass of brandy; stir again all thoroughly, and then add four
cupfuls of sifted flour alternately with the beaten whites of eggs.
Now dissolve a level teaspoonful of soda and stir in thoroughly. Mix
the fruit together and stir into it two heaping tablespoonfuls of
flour; then stir it in the cake. Butter two common-sized baking tins
carefully, line them with letter paper well buttered, and bake in a
moderate oven two hours. After it is baked, let it cool in the pan.
Afterward put it into a tight can, or let it remain in the pans and
cover tightly. Best recipe of all.
_Mrs. S. A. Camp, Grand Rapids, Mich._
WHITE FRUIT CAKE.
One cup of butter, two cups of sugar, one cup of sweet milk, two and
one-half cups of flour, the whites of seven eggs, two even
teaspoonfuls of baking powder, one pound each of seeded raisins, figs
and blanched almonds, and one quarter of a pound of citron, all
chopped fine. Mix all thoroughly before adding the fruit; add a
teaspoonful of lemon extract. Put baking powder in the flour and mix
it well before adding it to the other ingredients. Sift a little flour
over the fruit before stirring it in. Bake slowly two hours and try
with a splint to see when it is done. A cup of grated cocoanut is a
nice addition to this cake.
MOLASSES FRUIT CAKE.
One teacupful of butter, one teacupful of brown sugar, worked well
together; next, two teacupfuls of cooking molasses, one cupful of milk
with a teaspoonful of soda dissolved in it, one tablespoonful of
ginger, one tablespoonful of cinnamon and one teaspoonful of cloves,
a little grated nutmeg. Now add four eggs well beaten and five cups of
sifted flour, or enough to make a stiff batter. Flour a cup of raisins
and one of currants; add last. Bake in a very _moderate_ oven one
hour. If well covered will keep six months.
SPONGE CAKE.
SEPARATE the whites and yolks of six eggs. Beat the yolks to a cream,
to which add two teacupfuls of powdered sugar, beating again from five
to ten minutes, then add two tablespoonfuls of milk or water, a pinch
of salt and flavoring. Now add part of the beaten whites; then two
cups of flour in which you have sifted two teaspoonfuls of baking
powder; mix gradually into the above ingredients, stirring slowly and
lightly, only enough to mix them well; lastly add the remainder of the
whites of the eggs. Line the tins with buttered paper and fill
two-thirds full.
WHITE SPONGE CAKE.
Whites of five eggs, one cup of flour, one cup sugar, one teaspoonful
baking powder; flavor with vanilla. Bake in a quick oven.
ALMOND SPONGE CAKE.
The addition of almonds makes this cake very superior to the usual
sponge cake. Sift one pint of fine flour; blanch in scalding water two
ounces of sweet and two ounces of bitter almonds, renewing the hot
water when expedient; when the skins are all off wash the almonds in
cold water (mixing the sweet and bitter) and wipe them dry; pound them
to a fine, smooth paste (one at a time), adding, as you proceed, water
or white of egg to prevent their boiling. Set them in a cool place;
beat ten eggs, the whites and yolks separately, till very smooth and
thick, and then beat into them gradually two cups powdered sugar in
turn with the pounded almonds; lastly, add the flour, stirring it
round slowly and lightly on the surface of the mixture, as in common
sponge cake; have ready buttered a _deep_ square pan; put the mixture
carefully into it, set into the oven and bake till thoroughly done and
risen very high; when cool, cover it with plain white icing flavored
with rose-water, or with almond icing. With sweet almonds always use a
small portion of bitter; without them, _sweet_ almonds have little or
no taste, though they add to the richness of the cake.
Use two heaping teaspoonfuls of baking powder in the flour.
OLD-FASHIONED SPONGE CAKE.
Two cups of sifted white sugar, two cups of flour measured before
sifting, ten eggs. Stir the yolks and sugar together until perfectly
light; add a pinch of salt; beat the whites of the eggs to a very
stiff froth and add them with the flour, after beating together
lightly; flavor with lemon. Bake in a _moderate_ oven about forty-five
minutes. Baking powder is an improvement to this cake, using two large
teaspoonfuls.
LEMON SPONGE CAKE.
Into one level cup of flour put a level teaspoonful of baking powder
and sift it. Grate off the yellow rind of a lemon. Separate the whites
from the yolks of four eggs. Measure a scant cup of white granulated
sugar and beat it to a cream with the yolks, then add the grated rind
and a tablespoonful of the juice of the lemon. Stir together until
thick and creamy; now beat the whites to a stiff froth; then quickly
and lightly mix _without beating_ a third of the flour with the yolks;
then a third of the whites; then more flour and whites until all are
used. The mode of mixing must be very light, rather cutting down
through the cake batter than to beating it; beating the eggs makes
them light, but beating the batter makes the cake tough. Bake
immediately until a straw run into it can be withdrawn clean.
This recipe is especially nice for Charlotte Russe, being so light and
porous.
PLAIN SPONGE CAKE.
Beat the yolks of four eggs together with two cups of fine powdered
sugar. Stir in gradually one cup of sifted flour and the whites of
four eggs beaten to a stiff froth, then a cup of sifted flour in which
two teaspoonfuls of baking powder have been stirred, and, lastly, a
scant teacupful of boiling water, stirred in a little at a time.
Flavor, add salt and, however thin the mixture may seem, do not add
any more flour. Bake in shallow tins.
BRIDE'S CAKE.
Cream together one scant cup of butter and three cups of sugar; add
one cup of milk, then the beaten whites of twelve eggs; sift three
teaspoonfuls of baking powder into one cup of cornstarch mixed with
three cups of sifted flour and beat in gradually with the rest; flavor
to taste. Beat all thoroughly, then put in buttered tins lined with
letter paper well buttered; bake slowly in a _moderate_ oven. A
beautiful white cake. Ice the top. Double the recipe if more is
required.
ENGLISH POUND CAKE.
One pound of butter, one and one-quarter pounds of flour, one pound of
pounded loaf sugar, one pound of currants, nine eggs, two ounces of
candied peel, one-half ounce of citron, one-half ounce of sweet
almonds; when liked, a little pounded mace. Work the butter to a
cream; add the sugar, then the well-beaten yolks of eggs, next the
flour, currants, candied peel, which should be cut into neat slices,
and the almonds, which should be blanched and chopped, and mix all
these well together; whisk the whites of eggs and let them be
thoroughly blended with the other ingredients. Beat the cake well for
twenty minutes and put it into a round tin, lined at the bottom and
sides with strips of white buttered paper. Bake it from two hours to
two and a half, and let the oven be well heated when the cake is first
put in, as, if this is not the case, the currants will all sink to the
bottom of it. A glass of wine is usually added to the mixture, but
this is scarcely necessary, as the cake will be found quite rich
enough without it.
PLAIN POUND CAKE.
This is the old-fashioned recipe that our mothers used to make, and it
can be kept for weeks in an earthen jar, closely covered, first
dipping letter paper in brandy and placing over the top of the cake
before covering the jar.
Beat to a cream one pound of butter with one pound of sugar, after
mixing well with the beaten yolks of twelve eggs, one grated nutmeg,
one glass of wine, one glass of rose-water. Then stir in one pound of
sifted flour and the well-beaten whites of the eggs. Bake a nice light
brown.
COCOANUT POUND CAKE.
One-half cupful of butter, two cupfuls of sugar, one cupful of milk,
and five eggs, beaten to a stiff froth; one teaspoonful of soda and
two of cream of tartar, stirred into four cups of sifted flour. Beat
the butter and sugar until very light; to which add the beaten yolks,
then the milk, the beaten whites of eggs, then the flour by degrees.
After beating all well together, add a small cocoanut grated. Line the
cake-pans with paper well buttered, fill rather more than half full
and bake in a _moderate_ oven. Spread over the top a thin frosting,
sprinkled thickly with grated cocoanut.
CITRON POUND CAKE.
Stir two cups of butter to a cream, then beat in the following
ingredients each one in succession: one pint of powdered sugar, one
quart of flour, a teaspoonful of salt; eight eggs, the yolks and
whites beaten separately, and a wine-glass of brandy; then last of all
add a quarter of a pound of citron cut into thin slices and floured.
Line two cake pans with buttered paper and turn the cake batter in.
Bake in a _moderate_ oven about three-quarters of an hour.
CITRON CAKE.
Three cups of white sugar and one cup of butter creamed together; one
cup of sweet milk, six eggs, whites and yolks beaten separately, one
teaspoonful of vanilla or lemon extract, two heaping teaspoonfuls of
baking powder, sifted with four cups and a half of flour. One cup and
a half of citron, sliced thin and dredged with flour. Divide into two
cakes and bake in tins lined with buttered letter paper.
LEMON CAKE.
Three teacupfuls of sugar, one cupful of butter, five eggs, a level
teaspoonful of soda dissolved in a cup of sweet milk, four full cups
of sifted flour and lastly the grated peel and juice of a lemon, the
juice to be added the very last. Bake in two shallow tins. When cold
ice with lemon icing and cut into squares.
DELICATE CAKE.
One cup of cornstarch, one of butter, two of sugar, one of sweet milk,
two of flour, the whites of seven eggs; rub butter and sugar to a
cream; mix one teaspoonful cream of tartar with the flour and
cornstarch; one-half teaspoonful soda with the sweet milk; add the
milk and soda to the sugar and butter, then add flour, then the whites
of eggs; flavor to taste. Never fails to be good.
SILVER, OR DELICATE CAKE.
Whites of six eggs, one cupful of sweet milk, two cupfuls of sugar,
four cupfuls of sifted flour, two-thirds of a cup of butter, flavoring
and two teaspoonfuls of baking powder. Stir the sugar and butter to a
cream, then add the milk and flavoring, part of the flour, the beaten
whites of eggs, then the rest of the flour. Bake carefully in tins
lined with buttered white paper.
When using the whites of eggs for nice cakes, the yolks need not be
wasted; keep them in a cool place and scramble them. Serve on toast or
with chipped beef.
GOLD CAKE.
After beating to a cream one cup and a half of butter and two cups of
white sugar, stir in the well-whipped yolks of one dozen eggs, four
cupfuls of sifted flour, one teaspoonful of baking powder. Flavor with
lemon. Line the bake-pans with buttered paper and bake in a moderate
oven for one hour.
GOLD OR LEMON CAKE.
Two cups of sugar, half a cup of butter, the yolks of six eggs and one
whole one, the grated rind and juice of a lemon or orange, half a
teaspoonful of soda dissolved in half a cup of sweet milk, four cups
of sifted flour, sifted twice; cream the butter and sugar, then add
the beaten yolks and the flour, beating hard for several minutes.
Lastly, add the lemon or orange and bake, frosting if liked. This
makes a more suitable _lemon_ cake than if made with the white parts
of eggs added.
SNOW CAKE. (Delicious.)
One pound of arrowroot, quarter of a pound of pounded white sugar,
half a pound of butter, the whites of six eggs, flavoring to taste of
essence of almonds, or vanilla, or lemon; beat the butter to a cream;
stir in the sugar and arrowroot gradually, at the same time beating
the mixture; whisk the whites of the eggs to a stiff froth; add them
to the other ingredients and beat well for twenty minutes; put in
which-ever of the above flavorings may be preferred; pour the cake
into a buttered mold or tin and bake it in a _moderate_ oven from one
to one and a half hours. _This is a genuine Scotch recipe_.
MARBLE CAKE.
_White Part._--Whites of four eggs, one cup of white sugar, half a cup
of butter, half a cup of sweet milk, two teaspoonfuls of baking
powder, one teaspoonful of vanilla or lemon and two and a half cups of
sifted flour.
_Dark Part._--Yolks of four eggs, one cup of brown sugar, half a cup
of cooking molasses, half a cup of butter, half a cup of sour milk,
one teaspoonful of ground cloves, one teaspoonful of cinnamon, one
teaspoonful of mace, one nutmeg grated, one teaspoonful of soda, the
soda to be dissolved in a little milk and added after part of the
flour is stirred in, one and a half cups of sifted flour.
Drop a spoonful of each kind in a well-buttered cake-dish, first the
light part, then the dark, alternately. Try to drop it so that the
cake shall be well-streaked through, so that it has the appearance of
marble.
SUPERIOR LOAF CAKE.
Two cups of butter, three cups of sugar, two small cups of milk, seven
cups of sifted flour; four eggs, the whites and yolks separately
beaten; one teacupful of seeded raisins, one teacupful of well-washed
and dried currants, one teacupful of sliced citron, one tablespoonful
of powdered cinnamon, one teaspoonful of mace, one teaspoonful of soda
and one teacupful of home-made yeast.
Take part of the butter and warm it with the milk; stir in part of the
flour and the yeast and let it rise; then add the other ingredients
with a wine-glass of wine or brandy. Turn all into well-buttered
cake-tins and let rise again. Bake slowly in a _moderate_ oven for two
hours.
FRENCH CHOCOLATE CAKE.
The whites of seven eggs, two cups of sugar, two-thirds of a cup of
butter, one cup of milk and three of flour and three teaspoonfuls of
baking powder. The chocolate part of the cake is made just the same,
only use the yolks of the eggs with a cup of grated chocolate stirred
into it. Bake it in layers--the layers being light and dark; then
spread a custard between them, which is made with two eggs, one pint
of milk, one-half cup of sugar, one tablespoonful of flour or
cornstarch; when cool flavor with vanilla, two teaspoonfuls. Fine.
CHOCOLATE CAKE. No. 1.
One cup of butter and two cups of sugar stirred to a cream, with the
yolks of five eggs added after they have been well beaten. Then stir
into that one cup of milk, beat the whites of two pf the eggs to a
stiff froth and add that also; now put in three cups and a half of
sifted flour, two heaping teaspoonfuls of baking powder having been
stirred into it. Bake in jelly-cake tins.
_Mixture for Filling._--Take the remaining three whites of the eggs
beaten _very_ stiff, two cupfuls of sugar boiled to almost candy or
until it becomes stringy or almost brittle; take it hot from the fire
and pour it very slowly on the beaten whites of egg, beating quite
fast; add one-half cake of grated chocolate, a teaspoonful of vanilla
extract. Stir it all until cool, then spread between each cake and
over the top and sides. This, when well made, is the _premium_ cake of
its kind.
CHOCOLATE CAKE. No. 2.
One-half cup butter, two cups sugar, three-quarters of a cup sweet
milk, two and one-half cups flour, whites of eight eggs, one
teaspoonful of cream of tartar, one-half teaspoonful soda; bake in
shallow pans.
_For the Frosting._--Take the whites of three eggs, three
tablespoonfuls of sugar and one tablespoonful of grated chocolate
(confectioners') to one egg; put the cake together with the frosting,
then frost the top of the cake with the same.
CHOCOLATE CAKE. No. 3.
Two cups sugar, one cup butter, yolks of five eggs and whites of two
and one cup milk. Thoroughly mix two teaspoonfuls baking powder with
three and one-half cups flour while dry; then mix all together. Bake
in jelly tins.
_Mixture for Filling._--Whites of three eggs, one and one-half cups of
sugar, three tablespoonfuls of grated chocolate, one teaspoonful of
vanilla. Beat together and spread between the layers and on top of the
cake.
COCOANUT CAKE.
Cream together three-quarters of a cup of butter and two of white
sugar; then add one cup of sweet milk, four eggs, whites and yolks
separately beaten, the yolks added first to the butter and sugar, then
the whites; flavor with lemon or vanilla; mix three heaping
teaspoonfuls of baking powder in three cups of sifted flour and add
last; bake in jelly pans.
_For Filling._--Make an icing by beating the whites of three eggs and
a cup of powdered sugar to a stiff froth. When the cake is cooled,
spread a thick layer of this frosting over each cake, and sprinkle
very thickly with grated cocoanut.
COCOANUT AND ALMOND CAKE.
Two and one-half cups powdered sugar, one cup butter, four full cups
prepared flour, whites of seven eggs whisked stiff, one small cup of
milk, with a mere pinch of soda, one grated cocoanut, one-half
teaspoonful nutmeg, the juice and half the grated peel of one lemon;
cream butter and sugar; stir in lemon and nutmeg; mix well; add the
milk and whites and flour alternately. Lastly, stir in the grated
cocoanut swiftly and lightly. Bake in four jelly-cake tins.
_Filling._--One pound sweet almonds, whites of four eggs whisked
stiff, one heaping cup powdered sugar, two teaspoonfuls rose-water.
Blanch the almonds. Let them get cold and dry; then pound in a
Wedgewood mortar, adding rose-water as you go. Save about two dozen to
shred for the top. Stir the paste into the icing after it is made;
spread between the cooled cakes; make that for the top a trifle
thicker and lay it on heavily. When it has stiffened somewhat, stick
the shred almonds closely over it. Set in the oven to harden, but do
not let it scorch.
COFFEE CAKE.
One cup of brown sugar, one cup of butter, two eggs, one-half cup of
molasses, one cup of strong, cold coffee, one teaspoonful of soda, two
teaspoonfuls of cinnamon, one teaspoonful of cloves, one cup of
raisins or currants and five cups of sifted flour. Add the fruit last,
rubbed in a little of the flour. Bake about one hour.
FEATHER CAKE.
One egg, one cup of sugar, one tablespoonful of cold butter, half a
cup of milk, one and one-half cups of flour, one teaspoonful of cream
of tartar, half a teaspoonful of soda. A nice plain cake--to be eaten
while it is fresh. A spoonful of dried apple sauce or of peach sauce,
a spoonful of jelly, the same of lemon extract, nutmeg, cinnamon,
cloves and spice--ground--or half a cupful of raisins might be added
for a change.
ELECTION CAKE.
Three cups milk, two cups sugar, one cup yeast; stir to a batter and
let stand over night; in the morning add two cups sugar, two cups
butter, three eggs, half a nutmeg, one tablespoonful cinnamon, one
pound raisins, a gill of brandy.
Brown sugar is much better than white for this kind of cake, and it is
improved by dissolving a half-teaspoonful of soda in a tablespoonful
of milk in the morning. It should stand in the greased pans and rise
some time until quite light before baking.
CREAM CAKE.
Four eggs, whites and yolks beaten separately, two teacups of sugar,
one cup of sweet cream, two heaping cupfuls of flour, one teaspoonful
of soda, mix two teaspoonfuls of cream of tartar in the flour before
sifting. Add the whites the last thing before the flour and stir that
in gently without beating.
GOLDEN CREAM CAKE.
Yolks of eight eggs beaten to the lightest possible cream, two cupfuls
of sugar, a pinch of salt, three teaspoonfuls of baking powder sifted
well with flour. Bake in three jelly-cake pans. Make an icing of the
whites of three eggs and one pound of sugar. Spread it between the
cakes and sprinkle grated cocoanut thickly over each layer. It is
delicious when properly made.
DRIED APPLE FRUIT CAKE.
Soak three cupfuls of dried apples over night in cold water enough to
swell them; chop them in the morning and put them on the fire with
three cups of molasses; stew until almost soft; add a cupful of nice
raisins (seedless, if possible) and stew a few moments; when cold,
add three cupfuls of flour, one cupful of butter, three eggs and a
teaspoonful of soda; bake in a steady oven. This will make two
good-sized panfuls of splendid cake; the apples will cook like citron
and taste deliciously. Raisins may be omitted; also spices to taste
may be added. This is not a dear but a delicious cake.
CAKE WITHOUT EGGS.
Beat together one teacupful of butter and three teacupfuls of sugar,
and when quite light stir in one pint of sifted flour. Add to this one
pound of raisins seeded and chopped, then mixed with a cup of sifted
flour one-teaspoonful of nutmeg, one teaspoonful of powdered cinnamon
and lastly one pint of thick sour cream or milk in which a teaspoonful
of soda is dissolved. Bake immediately in buttered tins one hour in a
_moderate_ oven.
WHITE MOUNTAIN CAKE No. 1.
Two cups of sugar, two-thirds cup of butter, the whites of seven eggs
well beaten, two-thirds cup of sweet milk, two cups of flour, one cup
of cornstarch, two teaspoonfuls baking powder. Bake in jelly-cake
tins.
_Frosting._--Whites of three eggs and some sugar beaten together not
quite as stiff as usual for frosting; spread over the cake, add some
grated cocoanut, then put your cakes together; put cocoanut and
frosting on top.
WHITE MOUNTAIN CAKE. No. 2.
Cream three cupfuls of sugar and one of butter, making it very light,
then add a cupful of milk. Beat the whites of eight eggs very stiff,
add half of those to the other ingredients. Mix well into four cups of
sifted flour one tablespoonful of baking powder; stir this into the
cake, add flavoring, then the remaining beaten whites of egg. Bake in
layers like jelly cake. Make an icing for the filling, using the
whites of four eggs beaten to a very stiff froth, with two cups of
fine white sugar and the juice of half a lemon. Spread each layer of
the cake thickly with this icing, place one on another, then ice all
over the top and sides. The yolks left from this cake may be used to
make a spice cake from the recipe of "Golden Spice Cake."
QUEEN'S CAKE.
Beat well together one cupful of butter and three cupfuls of white
sugar, add the yolks of six eggs and one cupful of milk, two
teaspoonfuls of vanilla or lemon extract. Mix all thoroughly. To four
cupfuls of flour add two heaping teaspoonfuls of cream of tartar and
sift gently over the cake stirring all the time. To this add one even
teaspoonful of soda dissolved in one tablespoonful of warm water. Mix
it well. Stir in gently the whites of six eggs beaten to a stiff foam.
Bake slowly. It should be put in the oven as soon as possible after
putting in the soda and whites of eggs.
This is the same recipe as the one for "Citron Cake," only omitting
the citron.
ANGEL CAKE.
Put into one tumbler of flour one teaspoonful of cream of tartar, then
sift it five times. Sift also one glass and a half of white powdered
sugar. Beat to a stiff froth the whites of eleven eggs; stir the sugar
into the eggs by degrees, very lightly and carefully, adding three
teaspoonfuls of vanilla extract. After this add the flour, stirring
quickly and lightly. Pour it into a clean, bright tin cake-dish, which
should _not_ be buttered or lined. Bake at once in a moderate oven
about forty minutes, testing it with a broom splint. When done let it
remain in the cake-tin, turning it upside down, with the sides resting
on the tops of two saucers so that a current of air will pass under
and over it.
This is the best recipe found after trying several. A perfection cake.
WASHINGTON LOAF CAKE.
Three cups of sugar, two scant cups of butter, one cup of sour milk,
five eggs and one teaspoonful of soda, three tablespoonfuls of
cinnamon, half a nutmeg grated and two cups of raisins, one of
currants and four cups of sifted flour.
Mix as usual and stir the fruit in at the last, dredged in flour. Line
the cake-pans with paper well buttered. This cake will take longer to
bake than plain; the heat of the oven must be kept at an even
temperature.
[Illustration: MAKING THE PIES.]
RIBBON CAKE.
This cake is made from the same recipe as marble cake, only make
double the quantity of the white part, and divide it in one-half;
put into it a very little cochineal. It will be a delicate pink.
Bake in jelly-cake tins and lay first the white, then the dark, then
the pink one on top of the others; put together with frosting between.
It makes quite a fancy cake. Frost the top when cool.
GOLDEN SPICE CAKE.
This cake can be made to advantage when you have the yolks of eggs
left, after having used the whites in making white cake. Take the
yolks of seven eggs and one whole egg, two cupfuls of brown sugar, one
cupful of molasses, one cupful of butter, one large coffeecupful of
sour milk, one teaspoonful of soda (just even full) and five cupfuls
of flour, one teaspoonful of ground cloves, two teaspoonfuls of
cinnamon, two teaspoonfuls of ginger, one nutmeg and a small pinch of
cayenne pepper; beat eggs, sugar and butter to a light batter before
putting in the molasses, then add the molasses, flour and milk; beat
it well together and bake in a _moderate_ oven; if fruit is used, take
two cupfuls of raisins, flour them well and put them in last.
ALMOND CAKE.
One-half cupful butter, two cupfuls sugar, four eggs, one-half cupful
almonds, blanched--by pouring water on them until skins easily slip
off--and cut in fine shreds, one-half teaspoonful extract bitter
almonds, one pint flour, one and one-half teaspoonful baking powder,
one glass brandy, one-half cupful milk. Rub butter and sugar to a
smooth white cream; add eggs, one at a time, beating three or four
minutes between each. Sift flour and powder together, add to the
butter, etc., with almonds, extract of bitter almonds, brandy and
milk; mix into a smooth, medium batter; bake carefully in a rather hot
oven twenty minutes.
ROCHESTER JELLY CAKE.
One and one-half cups sugar, two eggs, one-half cup butter,
three-fourths cup milk, two heaping cups flour with one teaspoonful
cream of tartar, one-half teaspoonful of soda, dissolved in the milk.
Put half the above mixture in a small shallow tin, and to the
remainder add one teaspoonful molasses, one-half cup raisins (chopped)
or currants, one-half teaspoonful cinnamon, cloves, allspice, a little
nutmeg and one tablespoonful flour. Bake this in same kind of tins.
Put the sheets of cake together, while warm, with jelly between.
FRUIT LAYER CAKE.
This is a delicious novelty in cake-making. Take one cup of sugar,
half a cup of butter, one cup and a half of flour, half a cup of wine,
one cup of raisins, two eggs and half a teaspoonful of soda; put these
ingredients together with care; just as if it were a very rich cake;
bake it in three layers and put frosting between--the frosting to be
made of the whites of two eggs with enough powdered sugar to make it
thick. The top of the cake may be frosted if you choose.
WHIPPED CREAM CAKE.
One cup of sugar and two tablespoonfuls of soft butter stirred
together; add the yolks of two eggs well beaten, then add four
tablespoonfuls of milk, some flavoring, then the beaten whites of the
eggs. Mix a teaspoonful of cream of tartar and half a teaspoon of soda
in a cup of flour, sift it into the cake batter and stir lightly. Bake
in a small whipping-pan. When the cake is cool, have ready half of a
pint of sweet cream sweetened and whipped to a stiff froth, also
flavored. Spread it over the cake while fresh. To whip the cream
easily, set it on ice before whipping.
ROLLED JELLY CAKE.
Three eggs, one teacup of fine sugar, one teacup of flour; beat the
yolks until light, then add the sugar, then add two tablespoonfuls of
water, a pinch of salt; lastly stir in the flour, in which there
should be a heaping teaspoonful of baking powder. The flour added
gradually. Bake in long, shallow biscuit-tins, well greased. Turn out
on a damp towel on a bread-board, cover the top with jelly, and roll
up while warm.
TO CUT LAYER CAKE.
When cutting Layer Cakes, it is better to first make a round hole in
the cake with a knife or tin tube about an inch and a quarter in
diameter. This prevents the edge of the cake from crumbling when
cutting it.
When making custard filling for Layer Cake always set the dish
containing the custard in another dish of boiling water over the fire;
this prevents its burning, which would destroy its flavor.
LAYER JELLY CAKE.
Almost any soft cake recipe can be used for jelly cake. The following
is excellent: One cup of sugar, half a cup of butter, three eggs, half
a cup of sweet milk, two cups of flour, two heaping teaspoonfuls of
baking powder, flavoring.
For white, delicate cake the rule for "Silver Cake" is fine; care
should be taken, however, that the oven is just right for this cake,
as it browns very easily. To be baked in jelly-cake tins in layers,
with filling put between when done.
CUSTARD OR CREAM CAKE.
Cream together two cups of sugar and half a cup of butter; add half a
cup of sweet milk in which is dissolved half a teaspoonful of soda.
Beat the whites of six eggs to a stiff froth and add to the mixture.
Have one heaping teaspoonful of cream of tartar stirred thoroughly
into three cups of sifted flour and add quickly. Bake in a moderate
oven in layers like jelly cake, and, when done, spread custard
between.
_For the Custard._--Take two cups of sweet milk, put it into a clean
suitable dish, set it in a dish of _boiling_ water on the range or
stove. When the milk comes to a boil add two tablespoonfuls of
cornstarch or flour stirred into half a cup of sugar, adding the yolks
of four eggs and a little cold milk. Stir this into the boiling milk
and when cooked thick enough set aside to cool; afterwards add the
flavoring, either vanilla or lemon. It is best to make the custard
first, before making the cake part.
HICKORY NUT OR WALNUT CAKE.
Two cups of fine white sugar creamed with half a cup of butter, three
eggs, two-thirds of a cup of sweet milk, three cups of sifted flour,
one heaping teaspoonful of baking powder sifted through the flour; a
tablespoonful (level) of powdered mace, a coffeecup of hickory nut or
walnut meats chopped a little. Fill the cake-pans with a layer of the
cake, then a layer of raisins upon that, then strew over these a
handful of nuts, and so on until the pan is two-thirds full. Line the
tins with well-buttered paper and bake in a steady, but not quick,
oven. This is most excellent.
CHEAP CREAM CAKE.
One cup of sugar, one egg, one cup sweet milk, two cups flour, one
tablespoonful butter, two heaping teaspoonfuls of baking powder;
flavor to taste. Divide into three parts and bake in round shallow
pans.
_Cream._--Beat one egg and one-half cup sugar together, then add
one-quarter cup flour, wet with a very little milk and stir this
mixture into one-half pint of boiling milk, until thick; flavor to
taste. Spread the cream when cool between the cakes.
SOFT GINGER CAKE.
Stir to a cream one cupful of butter and half a cupful of brown sugar;
add to this two cupfuls of cooking molasses, a cupful of sweet milk, a
tablespoonful of ginger, a teaspoonful of ground cinnamon; beat all
thoroughly together, then add three eggs, the whites and yolks beaten
separately; beat into this two cups of sifted flour, then a
teaspoonful of soda dissolved in a spoonful of water and last, two
more cupfuls of sifted flour. Butter and paper two common square
bread-pans, divide the mixture and pour half into each. Bake in a
moderate oven. This cake requires long and slow baking, from forty to
sixty minutes. I find that if sour milk is used the cakes are much
lighter, but either sweet or sour is most excellent.
HARD GINGERBREAD.
Made the same as "Soft Gingerbread," omitting the eggs and mixing hard
enough to roll out like biscuit; rolled nearly half an inch thick and
cut out like small biscuits, or it can be baked in a sheet or on a
biscuit-tin; cut slits a quarter of an inch deep across the top of the
tin from side to side. When baked and while hot, rub over the top with
molasses and let it dry on.
These two recipes are the best I have ever found among a large variety
that I have tried, the ingredients giving the best proportion for
flavor and excellence.
PLAIN GINGERBREAD.
One cup of _dark_ cooking molasses, one cup of sour cream, one
teaspoonful of soda dissolved in a little warm water, a teaspoonful of
salt and one heaping teaspoonful of ginger; make about as thick as cup
cake. To be eaten warm.
WHITE GINGER BISCUIT.
One cup of butter, two cups of sugar, one cup of sour cream or milk,
three eggs, one teaspoonful of soda dissolved in a tablespoonful of
warm water, one tablespoonful of ginger, one teaspoonful of ground
cinnamon and five cups of sifted flour, or enough to roll out _soft_.
Cut out rather thick like biscuits; brush over the tops, while hot,
with the white of an egg, or sprinkle with sugar while hot.
The grated rind and the juice of an orange add much to the flavor of
ginger cake.
GOLD AND SILVER CAKE.
This cake is baked in layers like jelly cake. Divide the silver cake
batter and color it pink with a little cochineal; this gives you pink,
white and yellow layers. Put together with frosting. Frost the top.
This can be put together like marble cake, first a spoonful of one
kind, then another, until the dish is full.
BOSTON CREAM CAKES.
Put into a large-sized saucepan half a cup of butter and one cup of
hot water; set it on the fire; when the mixture begins to boil, turn
in a pint of sifted flour at once, beat and work it well with a
vegetable masher until it is very smooth. Remove from the fire, and
when cool enough add five eggs that have been well beaten, first the
yolks and then the whites, also half a teaspoonful of soda and a
teaspoonful of salt. Drop on buttered tins in large spoonfuls about
two inches apart. Bake in a quick oven about fifteen minutes. When
done and quite cold, open them on the side with a knife or scissors
and put in as much of the custard as possible.
_Cream for Filling._--Made of two eggs, three tablespoonfuls of sifted
flour (or half cup of cornstarch) and one cup of sugar. Put two-thirds
of a pint of milk over the fire in a double boiler; in a third of a
pint of milk, stir the sugar, flour and beaten eggs. As soon as the
milk looks like boiling, pour in the mixture and stir briskly for
three minutes, until it thickens; then remove from the fire and add a
teaspoonful of butter; when cool, flavor with vanilla or lemon and
fill your cakes.
CHOCOLATE ECLAIRS.
Make the mixture exactly like the recipe for "Boston Cream Cakes."
Spread it on buttered pans in oblong pieces about four inches long and
one and a half wide, to be laid about two inches apart; they must be
baked in a rather quick oven about twenty-five minutes. As soon as
baked ice with chocolate icing, and when this is cold split them on
one side and fill with the same cream as "Boston Cream Cakes."
HUCKLEBERRY CAKE.
Beat a cup of butter and two cups of sugar together until light, then
add a half cup of milk, four eggs beaten separately, the yolks to a
cream and the whites to a stiff froth, one teaspoonful of grated
nutmeg, the same of cinnamon and two teaspoonfuls of baking powder.
The baking powder to be rubbed into the flour. Bub one quart of
huckleberries well with some flour and add them last, but do not mash
them. Pour into buttered pans, about an inch thick; dust the tops with
sugar and bake. It is better the day after baking.
SWEET STRAWBERRY CAKE.
Three eggs, one cupful of sugar, two of flour, one tablespoonful of
butter, a teaspoonful, heaped, of baking powder. Beat the butter and
sugar together and add the eggs well beaten. Stir in the flour and
baking powder well sifted together. Bake in deep tin plate. This
quantity will fill four plates. With three pints of strawberries mix a
cupful of sugar and mash them a little. Spread the fruit between the
layers of cake. The top layer of strawberries may be covered with a
meringue made with the white of an egg and a tablespoonful of powdered
sugar.
Save out the largest berries and arrange them around in circles on the
top in the white frosting. Makes a very fancy dish, as well as a most
delicious cake.
MOLASSES CUP CAKES.
One cup of butter, one of sugar, six eggs, five cupfuls of sifted
flour, one tablespoonful of cinnamon, two tablespoonfuls of ginger,
three teacupfuls of cooking molasses and one heaping teaspoonful of
soda. Stir the butter and sugar to a cream; beat the eggs very light,
the yolks and whites separately, and add to it; after which put in the
spices; then the molasses and flour in rotation, stirring the mixture
all the time; beat the whole _well_ before adding the soda and but
little afterwards. Put into well-buttered patty-pan tins and bake in a
_very moderate_ oven. A baker's recipe.
BAKERS' GINGER SNAPS.
Boil all together the following ingredients: Two cups of brown sugar,
two cups of cooking molasses, one cup of shortening, which should be
part butter, one _large_ tablespoonful of ginger, one tablespoonful of
ground cinnamon, one teaspoonful of cloves; remove from the fire and
let it cool. In the meantime, sift four cups of flour and stir part of
it into the above mixture. Now dissolve a teaspoonful of soda in a
tablespoonful of warm water and beat into this mixture, stir in the
remainder of the flour and make stiff enough to roll into long rolls
about an inch in diameter, and cut off from the end into half-inch
pieces. Place them on well-buttered tins, giving plenty of room to
spread. Bake in a moderate oven. Let them cool before taking out of
the tins.
GINGER COOKIES.
One cup sugar, one cup molasses, one cup butter, one egg, one
tablespoonful vinegar, one tablespoonful ginger, one teaspoonful soda
dissolved in boiling water, mix like cooky dough, rather soft.
GINGER SNAPS.
One cup brown sugar, two cups molasses, one large cup butter, two
teaspoonfuls soda, two teaspoonfuls ginger, three pints flour to
commence with; rub shortening and sugar together into the flour; add
enough more flour to roll very smooth, very thin, and bake in a quick
oven. The dough can be kept for days by putting it in the flour barrel
under the flour, and bake a few at a time The more flour that can be
worked in and the smoother they can be rolled, the better and more
brittle they will be. Should be rolled out to wafer-like thinness.
Bake quickly without burning. They should become perfectly cold before
putting aside.
DOMINOES.
Have a plain cake baked in rather thin sheets and cut into small
oblong pieces the size and shape of a domino, a trifle larger. Frost
the top and sides. When the frosting is hard, draw the black lines and
make the dots with a small brush dipped in melted chocolate. These are
very nice for children's parties.
FANCY CAKES.
These delicious little fancy cakes may be made by making a rich
jumble-paste--rolling out in any desired shape; cut some paste in
thick, narrow strips and lay around your cakes, so as to form a deep,
cup-like edge; place on a well-buttered tin and bake. When done, fill
with iced fruit prepared as follows: Take rich, ripe peaches (canned
ones will do if fine and well drained from all juice) cut in halves;
plums, strawberries, pineapples cut in squares or small triangles, or
any other available fruit, and dip in the white of an egg that has
been very slightly beaten and then in pulverized sugar, and lay in the
centre of your cakes.
WAFERS.
Dissolve four ounces of butter in half a teacup of milk; stir together
four ounces of white sugar, eight ounces of sifted flour and the yolk
of one egg, adding gradually the butter and milk, a tablespoonful of
orange-flour water and a pinch of salt; mix it well. Heat the
wafer-irons, butter their inner surfaces, put in a tablespoonful of
the batter and close the irons immediately; put the irons over the
fire, and turn them occasionally, until the wafer is cooked; when the
wafers are all cooked roll them on a small round stick, stand them
upon a sieve and dry them; serve with ices.
PEACH CAKES.
Take the yolks and whites of five eggs and beat them separately (the
whites to a stiff froth.) Then mix the beaten yolks with half a pound
of pulverized and sifted loaf or crushed sugar, and beat the two
together thoroughly. Fifteen minutes will be none too long for the
latter operation if you would have excellence with your cakes.
Now add half a pound of fine flour, dredging it in a little at a time,
and then put in the whites of the eggs, beating the whole together for
four or five minutes. Then with a large spoon, drop the batter upon a
baking tin, which has been buttered and floured, being careful to have
the cakes as nearly the same size as possible and resembling in shape
the half of a peach. Have a quick oven ready and bake the cakes about
ten minutes, watching them closely so that they may only come to a
light brown color. Then take them out, spread the flat side of each
with peach jam, and stick them together in pairs, covering the outside
with a thin coat of icing, which when dry can be brushed over on one
side of the cake, with a little cochineal water.
CUP CAKES.
Two cups of sugar, one cup of butter, one cup of milk, three cups and
a half of flour and four eggs, half a teaspoonful of soda, large spoon
cream of tartar; stir butter and sugar together and add the beaten
yolks of the eggs, then the milk, then flavoring and the whites. Put
cream of tartar in flour and add last. Bake in buttered gem-pans, or
drop the batter, a teaspoonful at a time, in rows on flat buttered
tins.
To this recipe may be added a cup of English currants or chopped
raisins; and also another variety of cake may be made by adding a half
cup citron sliced and floured, a half cupful of chopped almonds and
lemon extract.
VARIEGATED CAKES.
One cup powdered sugar, one-half cup of butter creamed with the sugar,
one-half cup of milk, four eggs, the whites only, whipped light, two
and one-half cups prepared flour. Bitter almond flavoring, spinach
juice and cochineal. Cream the butter and sugar; add the milk,
flavoring, the whites and flour. Divide the batter into three parts.
Bruise and pound a few leaves of spinach in a thin muslin bag until
you can express the juice. Put a few drops of this into one portion of
the batter, color another with cochineal, leaving the third white. Put
a little of each into small, round pans or cups, giving a light stir
to each color as you add the next. This will vein the cakes prettily.
Put the white between the pink and green, that the tints may show
better. If you can get pistachio nuts to pound up for the green, the
cakes will be much nicer. Ice on sides and top.
CORNSTARCH CAKES.
One cupful each of butter and sweet milk and half a cup of cornstarch,
two cupfuls each of sugar and flour, the whites of five eggs beaten to
a stiff froth, two teaspoonfuls of cream of tartar and one of soda;
flavor to taste. Bake in gem-tins or patty-pans.
SPONGE DROPS.
Beat to a froth three eggs and one teacup of sugar; stir into this one
heaping coffeecup of flour, in which one teaspoonful of cream of
tartar and half a teaspoonful of saleratus are thoroughly mixed.
Flavor with lemon. Butter tin sheets with washed butter and drop in
teaspoonfuls about three inches apart. Bake instantly in a very quick
oven. Watch closely as they will burn easily. Serve with ice cream.
SAVORY BISCUITS OR LADY FINGERS.
Put nine tablespoonfuls of fine white sugar into a bowl and put the
bowl into hot water to heat the sugar; when the sugar is thoroughly
heated, break nine eggs into the bowl and beat them quickly until they
become a little warm and rather thick; then take the bowl from the
water and continue beating until it is nearly or quite cold; now stir
in lightly nine tablespoonfuls of sifted flour; then with a paper
funnel, or something of the kind, lay this mixture out upon papers, in
biscuits three inches long and half an inch thick, in the form of
fingers; sift sugar over the biscuits and bake them upon tins to a
light brown; when they are done and cold, remove them from the papers,
by wetting them on the back; dry them and they are ready for use. They
are often used in making Charlotte Russe.
PASTRY SANDWICHES.
Puff paste, jam of any kind, the white of an egg, sifted sugar.
Roll the paste out thin; put half of it on a baking sheet or tin, and
spread equally over it apricot, greengage, or any preserve that may be
preferred. Lay over this preserve another thin paste, press the edges
together all round, and mark the paste in lines with a knife on the
surface, to show where to cut it when baked. Bake from twenty minutes
to half an hour; and, a short time before being done, take the pastry
out of the oven, brush it over with the white of an egg, sift over
pounded sugar and put it back in the oven to color. When cold, cut it
into strips; pile these on a dish pyramidically and serve.
This may be made of jelly-cake dough, and, after baking, allowed to
cool before spreading with the preserve; either way is good, as well
as fanciful.
NEAPOLITAINES.
One cup of powdered sugar, half a cup of butter, two tablespoonfuls of
lemon juice, three whole eggs and three yolks, beaten separately,
three cups of sifted flour. Put this all together with half a
teaspoonful of soda dissolved in a tablespoonful of milk. If it is too
stiff to roll out, add just enough more milk. Roll it a quarter of an
inch thick and cut it out with any tin cutter. Place the cakes in a
pan slightly greased and color the tops with beaten egg and milk, with
some chopped almonds over them. Bake in a rather quick oven.
BRUNSWICK JELLY CAKES.
Stir one cup of powdered white sugar and one-half cup of butter
together, till perfectly light; beat the yolks of three eggs till very
thick and smooth; sift three cups of flour and stir it into the beaten
eggs with the butter and sugar; add a teaspoonful of mixed spice
(nutmeg, mace and cinnamon) and half a glass of rose-water or wine;
stir the whole well and lay it on your paste-board, which must first
be sprinkled with flour; if you find it so moist as to be
unmanageable, throw in a little more flour; spread the dough into a
sheet about half an inch thick and cut it out in round cakes with a
biscuit-cutter; lay them in buttered pans and bake about five or six
minutes; when cold, spread over the surface of each cake a liquor of
fruit jelly or marmalade; then beat the whites of three or four eggs
till they stand alone; beat into the froth, by degrees, a sufficiency
of powdered loaf sugar to make it as thick as icing; flavor with a few
drops of strong essence of lemon, and with a spoon heap it up on each
cake, making it high in the centre; put the cakes into a cool oven,
and as soon as the tops are colored a pale brown, take them out.
LITTLE PLUM CAKES.
One cup of sugar and half a cup of butter beaten to a smooth cream;
add three well-beaten eggs, a teaspoonful of vanilla extract, four
cups of sifted flour, one cup of raisins and one of currants, half of
a teaspoonful of baking soda dissolved in a little water, and milk
enough to make a stiff batter; drop this batter in drops on
well-buttered tins and bake in a _quick_ oven.
JUMBLES.
Cream together two cups of sugar and one of butter, add three
well-beaten eggs and six tablespoonfuls of sweet milk, two
teaspoonfuls of baking powder, flavor to taste, flour enough to make
into a soft dough; do not roll it on the paste-board, but break off
pieces of dough the size of a walnut and make into rings by rolling
out rolls as large as your finger, and joining the ends; lay them on
tins to bake, an inch apart, as it rises and spreads; bake in a
_moderate_ oven. These jumbles are very delicate and will keep a long
time.
WINE JUMBLES.
One cup of butter, two of sugar, three eggs, one wine-glass of wine,
one spoonful of vanilla and flour enough to roll out. Roll as thin as
the blade of a knife and cut with an oval cutter. Bake on tin-sheets
in a quick oven until a dark brown. These will keep a year if kept in
a tin box and in a dry place.
COCOANUT JUMBLES.
Grate one large cupful of cocoanut; rub one cupful of butter with one
and a half cupfuls of sugar; add three beaten eggs, whites and yolks
separately, two tablespoonfuls of milk and five cupfuls of sifted
flour; then add by degrees the grated nut, so as to make a stiff
dough, rolled thin and cut with a round cutter, having a hole in the
middle. Bake in a quick oven from five to ten minutes.
PHILADELPHIA JUMBLES.
Two cups of sugar, one cup of butter, eight eggs beaten light; essence
of bitter almond or rose to taste; enough flour to enable you to roll
them out.
Stir the sugar and butter to a light cream, then add the well-whipped
eggs, the flavoring and flour; mix well together, roll out in powdered
sugar in a sheet a quarter of an inch thick; cut into rings with a
jagging-iron and bake in a quick oven on buttered tins.
ALMOND JUMBLES.
Three cupfuls of soft sugar, two cupfuls of flour, half a cupful of
butter, one teacupful of loppered milk, five eggs well beaten, two
tablespoonfuls of rose-water, three-quarters of a pound of almonds,
blanched and chopped _very_ fine, one teaspoonful of soda dissolved in
boiling water.
Cream butter and sugar; stir in the beaten yolks the milk, flour,
rose-water, almonds and, lastly, the beaten whites very lightly and
quickly; drop in rings on buttered paper and bake at once.
FRUIT JUMBLES.
Two cups of sugar, one cup of butter, five cupfuls of flour, five
eggs, one small teacupful of milk, in which dissolve half a
teaspoonful of soda; cream the butter, add the sugar, cream again;
then add yolks of eggs, the milk, beaten whites and flour; a little
cinnamon, nutmeg, allspice and ground cloves and one-quarter of a
pound of currants, rolled in flour.
COOKIES.
One cup of butter, two cups of sugar, a _small_ teacupful of sweet
milk, half a grated nutmeg and five cups of sifted flour, in which
there has been sifted with it two teaspoonfuls of baking powder; mix
into a soft dough and cut into round cakes; roll the dough as thin as
pie crust. Bake in a quick oven a light brown. These can be made of
sour milk and a teaspoonful of soda dissolved in it, or sour or sweet
cream can be used in place of butter.
Water cookies made the same as above, using water in place of milk.
Water cookies keep longer than milk cookies.
FAVORITE COOKIES.
One cup of butter, one and a half cups of sugar, one-half cup of sour
milk one level teaspoonful of soda, a teaspoonful of grated nutmeg
Flour enough to roll; make quite soft. Put a tablespoonful of fine
sugar on a plate and dip the tops of each as you cut them out. Place
on buttered tins and bake in a quick oven a light brown.
FRUIT COOKIES.
One cupful and a half of sugar, one cupful of butter, one-half cup of
sweet milk, one egg, two teaspoonfuls of baking powder, a teaspoonful
of grated nutmeg, three tablespoonfuls of English currants or chopped
raisins. Mix soft and roll out, using just enough flour to stiffen
sufficiently. Cut out with a large cutter, wet the tops with milk and
sprinkle sugar over them. Bake on buttered tins in a quick oven.
CRISP COOKIES. (Very Nice.)
One cup of butter, two cups of sugar, three eggs well beaten, a
teaspoonful of soda and two of cream of tartar, spoonful of milk, one
teaspoonful of nutmeg and one of cinnamon. Flour enough to make a soft
dough just stiff enough to roll out. Try a pint of sifted flour to
begin with, working it in gradually. Spread a little sweet milk over
each and sprinkle with sugar. Bake in a quick oven a light brown.
LEMON COOKIES.
Four cups of sifted flour, or enough for a stiff dough, one teacupful
of butter, two cups of sugar, the juice of one lemon and the grated
peel from the outside, three eggs whipped very light. Beat thoroughly
each ingredient, adding, after all is in, a half teaspoonful of soda
dissolved in a tablespoonful of milk. Roll out as any cookies and bake
a light brown. Use no other wetting.
COCOANUT COOKIES.
One cup grated cocoanut, one and one-half cups sugar, three-fourths
cup butter, one-half cup milk, two eggs, one large teaspoonful baking
powder, one-half teaspoonful extract of vanilla and flour enough to
roll out.
DOUGHNUTS OR FRIED CAKES.
Success in making good fried cakes depends as much on the _cooking_ as
the mixing. In the first place, there should be boiling lard enough to
free them from the bottom of the kettle, so that they swim on the top,
and the lard should never be so hot as to smoke or so cool as not to
be at the boiling point; if it is, they soak grease and are spoiled.
If it is at the right heat, the doughnuts will in about ten minutes be
of a delicate brown outside and nicely cooked inside. Five or six
minutes will cook a cruller. Try the fat by dropping a bit of the
dough in first; if it is right, the fat will boil up when it is
dropped in. They should be turned over almost constantly, which causes
them to rise and brown evenly. When they are sufficiently cooked,
raise them from the hot fat and drain them until every drop ceases
dripping.
CRULLERS OR FRIED CAKES.
One and a half cupfuls of sugar, one cupful of sour milk, two eggs,
two scant tablespoonfuls of melted butter, half a nutmeg grated, a
large teaspoonful of cinnamon, a teaspoonful of salt and one of soda;
make a little stiffer than biscuit dough, roll out a quarter of an
inch thick, and cut with a fried-cake cutter, with a hole in the
centre. Fry in hot lard.
These can be made with sweet milk and baking powder, using two heaping
teaspoonfuls of the baking powder in place of soda.
RAISED DOUGHNUTS.
Old-fashioned "raised doughnuts" are seldom seen nowadays, but are
easily made. Make a sponge as for bread, using a pint of warm water or
milk, and a large half cupful of yeast; when the sponge is very light,
add half a cupful of butter or sweet lard, a coffeecupful of sugar, a
teaspoonful of salt and one small teaspoonful of soda dissolved in a
little water, one tablespoonful of cinnamon, a little grated nutmeg;
stir in now two well-beaten eggs, add sifted flour until it is the
consistency of biscuit dough, knead it well, cover and let rise; then
roll the dough out into a sheet half an inch thick, cut out with a
very small biscuit-cutter, or in strips half an inch wide and three
inches long, place them on greased tins, cover them well and let them
rise before frying them. Drop them in very hot lard. Raised cakes
require longer time than cakes made with baking powder. Sift powdered
sugar over them as fast as they are fried, while warm. Our
grandmothers put allspice into these cakes; that, however, is a matter
of taste.
BAKERS' RAISED DOUGHNUTS.
Warm a teacupful of lard in a pint of milk; when nearly cool add
enough flour to make a thick batter and add a small cupful of yeast;
beat it well and set it to rise; when light work in gradually and
carefully three cupfuls of sugar, the whipped whites of six eggs, half
a teaspoonful of soda dissolved in a spoonful of milk, one teaspoonful
of salt, a teaspoonful of ground cinnamon and half of a nutmeg grated;
then work in gradually enough flour to make it stiff enough to roll
out; let it rise again and when very light roll it out in a sheet an
inch thick; cut into rounds; put into the centre of each round a large
Sultana raisin, seeded, and mold into perfectly round balls; flatten a
little; let them stand a few minutes before boiling them; have plenty
of lard in the pot and when it boils drop in the cakes; when they are
a light, brown take them out with a perforated skimmer; drain on soft
white paper and roll, while warm, in fine powdered sugar.
_Purcell's Bakery, New York City._
CRULLERS OR WONDERS.
Three eggs, three tablespoonfuls of melted lard or butter, three
tablespoonfuls of sugar; mix very hard with sifted flour, as hard as
can be rolled, and to be rolled very thin like pie crust; cut in
squares three inches long and two wide, then cut several slits or
lines lengthwise to within a quarter of an inch of the edges of the
ends; run your two forefingers through every other slit; lay them down
on the board edgewise and dent them. These are very dainty when fried.
Fry in hot lard a light brown.
GERMAN DOUGHNUTS.
One pint of milk; four eggs, one small tablespoonful of melted butter,
flavoring, salt to taste; first boil the milk and pour it, while hot,
over a pint of flour; beat it very smooth and when it is cool have
ready the yolks of the eggs well beaten; add them to the milk and
flour, beaten well into it, then add the well-beaten whites; then,
lastly, add the salt and as much more flour as will make the whole
into a soft dough; flour your board, turn your dough upon it, roll it
in pieces as thick as your finger and turn them in the form of a ring;
cook in plenty of boiling lard. A nice breakfast cake with coffee.
[Illustration: CUTTING PUMPKIN FOR PIES.]
NUT CAKES. (Fried.)
Beat two eggs well, add to them one ounce of sifted sugar, two ounces
of warmed butter, two tablespoonfuls of yeast, a teacupful of
luke-warm milk and a little salt. Whip all well together, then stir in
by degrees one pound of flour, and, if requisite, more milk, making
thin dough. Beat it until it falls from the spoon, then set it to
rise. When it has risen make butter or lard hot in a frying pan, cut
from the light dough little pieces the size of a walnut, and, without
molding or kneading, fry them pale brown. As they are done lay them on
a napkin to absorb any of the fat.
TRIFLES.
Work one egg and a tablespoonful of sugar to as much flour as will
make a stiff paste; roll it as thin as a dollar piece and cut it into
small round or square cakes; drop two or three at a time into the
boiling lard; when they rise to the surface and turn over they are
done; take them out with a skimmer and lay them on an inverted sieve
to drain. When served for dessert or supper put a spoonful of jelly on
each.
PUFF-BALL DOUGHNUTS.
These doughnuts, eaten fresh and warm, are a delicious breakfast dish
and are quickly made. Three eggs, one cupful of sugar, a pint of sweet
milk, salt, nutmeg and flour enough to permit the spoon to stand
upright in the mixture; add two heaping teaspoonfuls of baking powder
to the flour; beat all until very light. Drop by the dessertspoonful
into boiling lard. These will not absorb a bit of fat and are not at
all rich and consequently are the least injurious of this kind of
cakes.
PASTRY, PIES AND TARTS.
GENERAL REMARKS.
Use the very best materials in making pastry; the shortening should be
fresh, sweet and hard; the water cold (ice-water is best), the paste
rolled on a cold board and all handled as little as possible. When the
crust is made, it makes it much more flaky and puff much more to put
it in a dish covered with a cloth and set in a very cold place for
half an hour, or even an hour; in summer, it could be placed in the
ice box.
A great improvement is made in pie crust by the addition of about a
heaping teaspoonful of baking powder to a quart of flour, also
brushing the paste as often as rolled out, and the pieces of butter
placed thereon, with the white of an egg, assists it to rise in
_leaves_ or _flakes_. As this is the great beauty of puff paste, it is
as well to try this method.
If currants are to be used in pies, they should be carefully picked
over and washed in several waters, dried in a towel and dredged with
flour before they are suitable for use.
Raisins, and all dried fruits for pies and cakes, should be seeded
stoned and dredged with flour before using.
Almonds should be blanched by pouring boiling water upon them and then
slipping the skin off with the fingers. In pounding them, always add a
little rose or orange-water, with fine sugar, to prevent their
becoming oily.
Great care is requisite in heating an oven for baking pastry. If you
can hold your hand in the heated oven while you count twenty, the oven
has just the proper temperature and it should be kept at this
temperature as long as the pastry is in; this heat will bake to a
light brown and will give the pastry a fresh and flaky appearance. If
you suffer the heat to abate, the under crust will become heavy and
clammy and the upper crust will fall in.
Another good way to ascertain when the oven is heated to the proper
degree for puff paste: put a small piece of the paste in previous to
baking the whole, and then the heat can thus be judged of.
Pie crust can be kept a week, and the last be better than the if put
in a tightly covered dish and set in the ice chest in summer and in a
cool place in winter, and thus you can make a fresh pie every day with
little trouble.
In baking custard, pumpkin or squash pies, it is well, in order that
the mixture may not be absorbed by the paste, to first partly bake the
paste before adding it, and when stewed fruit is used the filling
should be perfectly cool when put in, or it will make the bottom crust
sodden.
HOW TO MAKE A PIE.
After making the crust, take a portion of it, roll it out and fit it
to a buttered pie-plate by cutting it off evenly around the edge;
gather up the scraps left from cutting and make into another sheet for
the top crust; roll it a little thinner than the under crust; lap
one-half over the other and cut three or four slits about a quarter of
an inch from the folded edge (this prevents the steam from escaping
through the rim of the pie, and causing the juices to run out from the
edges). Now fill your pie-plate with your prepared filling, wet the
top edge of the rim, lay the upper crust across the centre of the pie,
turn back the half that is lapped over, seal the two edges together by
slightly pressing down with your thumb, then notch evenly and
regularly with a three-tined fork, dipping occasionally in flour to
prevent sticking. Bake in a rather quick oven a light brown, and until
the filling boils up through the slits in the upper crust.
To prevent the juice soaking through into the crust, making it soggy
wet the under crust with the white of an egg, just before you put in
the pie mixture. If the top of the pie is brushed over with the egg,
it gives it a beautiful glaze.
FOR ICING PASTRY.
To ice pastry, which is the usual method adopted for fruit tarts and
sweet dishes of pastry, put the white of an egg on a plate and with
the blade of a knife beat it to a stiff froth. When the pastry is
nearly baked, brush it over with this and sift over some pounded
sugar; put it back into the oven to set the glaze and in a few minutes
it will be done. Great care should be taken that the paste does not
catch or burn in the oven, which is very liable to do after the icing
is laid on.
Or make a meringue by adding a tablespoonful of white sugar to the
beaten white of one egg. Spread over the top and slightly brown in the
oven.
FINE PUFF PASTE.
Into one quart of sifted flour mix two teaspoonfuls of baking powder
and a teaspoonful of salt; _then sift again_. Measure out one
teacupful of butter and one of lard, hard and cold. Take the lard and
rub into the flour until a very fine smooth paste. Then put in just
enough _ice-water_, say half a cupful, containing a beaten white of
egg, to mix a very stiff dough. Boll it out into a thin sheet, spread
with one-fourth of the butter, sprinkle over with a little flour, then
roll up closely in a long roll, like a scroll, double the ends towards
the centre, flatten and re-roll, then spread again with another
quarter of the butter. Repeat this operation until the butter is used
up. Put it on an earthen dish, cover it with a cloth and set it in a
cold place, in the ice box in summer; let it remain until _cold_; an
hour or more before making out the crust. Tarts made with this paste
cannot be cut with a knife when fresh; they go into flakes at the
touch.
You may roll this pastry in any direction, from you, toward you,
sideways, any way, it matters not, but you must have nice flour,
_ice-water_ and very _little_ of it, and strength to roll it, if you
would succeed.
This recipe I purchased from a colored cook on one of the Lake
Michigan steamers many years ago, and it is, without exception, the
finest puff paste I have ever seen.
PUFF PASTE FOR PIES.
One quart of pastry flour, one pint of butter, one tablespoonful of
salt, one of sugar, one and a quarter cupfuls of ice-water. Wash the
hands with soap and water and dip them first in very hot and then in
cold water. Rinse a large bowl or pan with boiling water and then with
cold. Half fill it with cold water. Wash the butter in this, working
it with the hands until it is light and waxy. This frees it from the
salt and buttermilk and lightens it, so that the pastry is more
delicate. Shape the butter into two thin cakes and put in a pan of
ice-water to harden. Mix the salt and sugar with the flour. With the
hands, rub one-third of the butter into the flour. Add the water,
stirring with a knife. Stir quickly and vigorously until the paste is
a smooth ball. Sprinkle the board _lightly_ with flour. Turn the paste
on this and pound quickly and lightly with the rolling-pin. Do not
break the paste. Roll from you and to one side; or if easier to roll
from you all the time, turn the paste around. When it is about
one-fourth of an inch thick, wipe the remaining butter, break it in
bits and spread these on the paste. Sprinkle lightly with flour. Fold
the paste, one-third from each side, so that the edges meet. Now fold
from the ends, but do not have these meet. Double the paste, pound
lightly and roll down to about one-third of an inch in thickness. Fold
as before and roll down again. Repeat this three times if for pies and
six times if for _vol-au-vents_, patties, tarts, etc. Place on the ice
to harden, when it has been rolled the last time. It should be in the
ice chest at least an hour before being used. In hot weather, if the
paste sticks when being rolled down, put it on a tin sheet and place
on ice. As soon as it is chilled, it will roll easily. The less flour
you use in rolling out the paste, the tenderer it will be. No matter
how carefully every part of the work may be done, the paste will not
be good if much flour is used.
_Maria Parloa_.
SOYER'S RECIPE FOR PUFF PASTE.
To every pound of flour allow the yolk of one egg, the juice of one
lemon, half a saltspoonful of salt, cold water, one pound of fresh
butter.
Put the flour onto the paste-board; make a hole in the centre, into
which put the yolk of the egg, the lemon juice and salt; mix the whole
with cold water (this should be iced in summer if convenient) into a
soft, flexible paste with the right hand, and handle it as little as
possible; then squeeze all the buttermilk from the butter, wring it in
a cloth and roll out the paste; place the butter on this and fold the
edges of the paste over, so as to hide it; roll it out again to the
thickness of a quarter of an inch; fold over one-third, over which
again pass the rolling-pin; then fold over the other third, thus
forming a square; place it with the ends, top and bottom before you,
shaking a little flour both under and over, and repeat the rolls and
turns twice again as before. Flour a baking-sheet, put the paste on
this and let it remain on ice or in some cool place for half an hour;
then roll twice more, turning it as before; place it again upon the
ice for a quarter of an hour, give it two more rolls, making seven in
all, and it is ready for use when required.
RULE FOR UNDER CRUST.
A good rule for pie crust for a pie requiring only an under crust, as
a custard or pumpkin pie, is: Three _large_ tablespoonfuls of flour
sifted, rubbing into it a _large_ tablespoonful of cold butter, or
part butter and part lard, and a pinch of salt, mixing with _cold_
water enough to form a smooth, stiff paste, and rolled quite thin.
PLAIN PIE CRUST.
Two and a half cupfuls of sifted flour, one cupful of shortening, half
butter and half lard cold, a pinch of salt, a heaping teaspoonful of
baking powder sifted through the flour. Rub thoroughly the shortening
into the flour. Mix together with half a teacupful of _cold_ water, or
enough to form a rather stiff dough; mix as little as possible, just
enough to get it into shape to roll out; it must be handled very
lightly. This rule is for two pies.
When you have a little pie crust left do not throw it away; roll it
thin, cut in small squares and bake. Just before tea put a spoonful of
raspberry jelly on each square.
PUFF PASTE OF SUET.
Two cupfuls of flour, one-half teaspoonful of salt, one teaspoonful of
baking powder, one cup of chopped suet, freed of skin, and chopped
very fine, one cupful of water. Place the flour, sifted with the
powder in a bowl, add suet and water; mix into smooth, rather firm
dough.
This paste is excellent for fruit puddings and dumplings that are
boiled; if it is well made, it will be light and flaky and the suet
impreceptible. It is also excellent for meat pies, baked or boiled.
All the ingredients should be very cold when mixing, and the suet
dredged with flour after it is chopped, to prevent the particles from
adhering to each other.
POTATO CRUST.
Boil and mash a dozen medium-sized potatoes, add one good teaspoonful
of salt, two tablespoonfuls of cold butter and half a cupful of milk
or cream. Stiffen with flour sufficient to roll out. Nice for the tops
of meat pies.
TO MAKE PIE CRUST FLAKY.
In making a pie, after you have rolled out your top crust, cut it
about the right size, spread it over with butter, then shake sifted
flour over the butter, enough to cover it well. Cut a slit in the
middle place it over the top of your pie, and fasten the edges as any
pie. Now take the pie on your left hand and a dipper of cold water in
your right hand; tip the pie slanting a little, pour over the water
sufficiently to rinse off the flour. Enough flour will stick to the
butter to fry into the crust, to give it a fine, blistered, flaky
look, which many cooks think is much better than rolling the butter
into the crust.
TARTLETS. No. 1.
Tarts of strawberry or any other kind of preserves are generally made
of the trimmings of puff paste rolled a little thicker than the
ordinary pies; then cut out with a round cutter, first dipped in hot
water, to make the edges smooth, and placed in small tart-pans, first
pricking a few holes at the bottom with a fork before placing them in
the oven. Bake from ten to fifteen minutes. Let the paste cool a
little; then fill it with preserve. By this manner, both the flavor
and color of the jam are preserved, which would be lost were it baked
in the oven on the paste; and, besides, so much jam is not required.
TARTLETS. No. 2.
Tartlets are nice made in this manner: Roll some good puff paste out
thin, and cut it into two and a half inch squares; brush each square
over with the white of an egg, then fold down the corners, so that
they all meet in the middle of each piece of paste; slightly press the
two pieces together, brush them over with the egg, sift over sugar and
bake in a nice quick oven for about a quarter of an hour. When they
are done, make a little hole in the middle of the paste and fill it up
with apricot jam, marmalade, or red currant jelly. Pile them high in
the centre of a dish on a napkin and garnish with the same preserves
the tartlets are filled with.
PATTIES, OR SHELLS FOR TARTS.
Roll out a nice puff paste thin; cut out with a glass or cookie-cutter
and with a wine-glass or smaller cutter, cut out the centre of two out
of three; lay the rings thus made on the third, and bake at once. May
be used for veal or oyster patties, or filled with jelly, jam or
preserves, as tarts. Or shells may be made by lining patty-pans with
paste. If the paste is light, the shells will be fine. Filled with
jelly and covered with meringue (tablespoonful of sugar to the white
of one egg) and browned in oven, they are very nice to serve for tea.
If the cutters are dipped in _hot water_, the edges of the tartlets
will rise much higher and smoother when baking.
TARTS.
Larger pans are required for tarts proper, the size of small, shallow
pie-tins; then after the paste is baked and cooled and filled with the
jam or preserve, a few stars or leaves are placed on the top, or
strips of paste, criss-crossed on the top, all of which have been
previously baked on a tin by themselves.
Dried fruit, stewed until thick, makes fine tart pies, also
cranberries stewed and well sweetened.
GREEN APPLE PIE.
Peel, core and slice tart apples enough for a pie; sprinkle over about
three tablespoonfuls of sugar, a teaspoonful of cinnamon, a small
level tablespoonful of sifted flour, two tablespoonfuls of water, a
few bits of butter, stir all together with a spoon; put it into a
pie-tin lined with pie paste; cover with a top crust and bake about
forty minutes.
The result will be a delicious, juicy pie.
APPLE CUSTARD PIE. No. 1.
Three cupfuls of milk, four eggs and one cupful of sugar, two cupfuls
of thick stewed apples, strained through a colander. Beat the whites
and yolks of the eggs lightly and mix the yolks well with the apples,
flavoring with nutmeg. Then beat into this the milk and, lastly, the
whites. Let the crust partly bake before turning in this filling. To
be baked with only the one crust, like all custard pies.
APPLE CUSTARD PIE. No. 2.
Select fair sweet apples, pare and grate them, and to every teacupful
of the apple add two eggs well beaten, two tablespoonfuls of fine
sugar, one of melted butter, the grated rind and half the juice of one
lemon, half a wine-glass of brandy and one teacupful of milk; mix all
well and pour into a deep plate lined with paste; put a strip of the
paste around the edge of the dish and bake thirty minutes.
APPLE CUSTARD PIE. No. 3.
Lay a crust in your plates; slice apples thin and half fill your
plates; pour over them a custard made of four eggs and one quart of
milk, sweetened and seasoned to your taste.
APPLE CUSTARD PIE. No. 4.
Peel sour apples and stew until soft, and not much water left in them;
then rub through a colander; beat three eggs for each pie to be baked
and put in at the rate of one cupful of butter and one of sugar for
three pies; season with nutmeg.
IRISH APPLE PIE.
Pare and take out the cores of the apples, cutting each apple into
four or eight pieces, according to their size. Lay them neatly in a
baking dish, seasoning them with brown sugar and any spice, such as
pounded cloves and cinnamon, or grated lemon peel. A little quince
marmalade gives a fine flavor to the pie. Add a little water and cover
with puff paste. Bake for an hour.
MOCK APPLE PIE.
Crush finely with a rolling pin, one large Boston cracker; put it into
a bowl and pour upon it one teacupful of cold water; add one teacupful
of fine white sugar, the juice and pulp of one lemon, half a lemon
rind grated and a little nutmeg; line the pie-plate with half puff
paste, pour in the mixture, cover with the paste and bake half an
hour.
These are proportions for one pie.
APPLE AND PEACH MERINGUE PIE.
Stew the apples or peaches and sweeten to taste. Mash smooth and
season with nutmeg. Fill the crusts and bake until just done. Put on
no top crust. Take the whites of three eggs for each pie and whip to a
stiff froth, and sweeten with three tablespoonfuls of powdered sugar.
Flavor with rose-water or vanilla; beat until it will stand alone;
then spread it on the pie one-half to one inch thick; set it back into
the oven until the meringue is well "set." Eat cold.
COCOANUT PIE. No. 1.
One-half cup desiccated cocoanut soaked in one cupful of milk, two
eggs, one small cupful of sugar, butter the size of an egg. This is
for one small-sized pie. Nice with a meringue on top.
COCOANUT PIE. No. 2.
Cut off the brown part of the cocoanut, grate the white part, mix it
with milk and set it on the fire and let it boil slowly eight or ten
minutes. To a pound of the grated cocoanut, allow a quart of milk,
eight eggs, four tablespoonfuls of sifted white sugar, a glass of
wine, a small cracker, pounded fine, two spoonfuls of melted butter
and half a nutmeg. The eggs and sugar should be beaten together to a
froth, then the wine stirred in. Put them into the milk and cocoanut,
which should be first allowed to get quite cool; add the cracker and
nutmeg, turn the whole into deep pie plates, with a lining and rim of
puff paste. Bake them as soon as turned into the plates.
CHOCOLATE CUSTARD PIE. No. 1.
One-quarter cake of Baker's chocolate, grated; one pint of boiling
water, six eggs, one quart of milk, one-half cupful of white sugar,
two teaspoonfuls of vanilla. Dissolve the chocolate in a very little
milk, stir into the boiling water and boil three minutes. When nearly
cold beat up with this the yolks of all the eggs and the whites of
three. Stir this mixture into the milk, season and pour into shells of
good paste. When the custard is "set"--but not more than half
done--spread over it the whites whipped to a froth, with two
tablespoonfuls of sugar. You may bake these custards without paste, in
a pudding dish or cups set in boiling water.
CHOCOLATE PIE. No. 2.
Put some grated chocolate into a basin and place on the back of the
stove and let it melt (do not add any water to it); beat one egg and
some sugar in it; when melted, spread this on the top of a custard
pie. Lovers of chocolate will like this.
LEMON PIE. No. 1. (Superior.)
Take a deep dish, grate into it the outside of the rind of two lemons;
add to that a cup and a half of white sugar, two heaping
tablespoonfuls of unsifted flour, or one of cornstarch; stir it well
together, then add the yolks of three well-beaten eggs, beat this
thoroughly, then add the juice of the lemons, two cups of water and a
piece of butter the size of a walnut. Set this on the fire in another
dish containing boiling water and cook it until it thickens, and will
dip up on the spoon like cold honey. Remove from the fire, and when
cooled, pour it into a deep pie-tin, lined with pastry; bake, and when
done, have ready the whites, beaten stiff, with three small
tablespoonfuls of sugar. Spread this over the top and return to the
oven, to set and brown slightly. This makes a deep, large sized pie,
and very superior.
_Ebbitt House, Washington._
LEMON PIE. No. 2.
One coffee cupful of sugar, three eggs, one cupful of water, one
tablespoonful of melted butter, one heaping tablespoonful of flour,
the juice and a little of the rind of one lemon. Reserve the whites of
the eggs, and after the pie is baked, spread them over the top beaten
lightly-with a spoonful of sugar, and return to the oven until it is a
light brown.
This may be cooked before it is put into the crust or not, but it is
rather better to cook it first in a double boiler or dish. It makes a
medium-sized pie. Bake from thirty-five to forty minutes.
LEMON PIE. No. 3.
Moisten a heaping tablespoonful of cornstarch with a little cold
water, then add a cupful of boiling water; stir over the fire till it
boils and cook the cornstarch, say two or three minutes; add
teaspoonful of butter and a cupful of sugar; take off the fire and,
when slightly cooled, add an egg well beaten and the juice and grated
rind of a fresh lemon. Bake with a crust. This makes one small pie.
LEMON PIE. No. 4.
Two large, fresh lemons, grate off the rind, if not bitter reserve it
for the filling of the pie, pare off every bit of the white skin of
the lemon (as it toughens while cooking); then cut the lemon into very
thin slices with a sharp knife and take out the seeds; two cupfuls of
sugar, three tablespoonfuls of water and two of sifted flour. Put into
the pie a layer of lemon, then one of sugar, then one of the grated
rind and, lastly, of flour, and so on till the ingredients are used;
sprinkle the water over all, and cover with upper crust. Be sure to
have the under crust lap over the upper, and pinch it well, as the
syrup will cook all out if care is not taken when finishing the edge
of crust. This quantity makes one medium-sized pie.
ORANGE PIE.
Grate the rind of one and use the juice of two large oranges. Stir
together a large cupful of sugar and a heaping tablespoonful of flour;
add to this the well-beaten yolks of three eggs, two tablespoonfuls of
melted butter. Reserve the whites for frosting. Turn this into a
pie-pan lined with pie paste and bake in a quick oven. When done so as
to resemble a finely baked custard, spread on the top of it the beaten
whites, which must be sweetened with two tablespoonfuls of sugar;
spread evenly and return to the oven and brown slightly.
The addition of the juice of half a lemon improves it, if convenient
to have it.
BAKERS' CUSTARD PIE.
Beat up the yolks of three eggs to a cream. Stir thoroughly a
tablespoonful of sifted flour into three tablespoonfuls of sugar; this
separates the particles of flour so that there will be no lumps; then
add it to the beaten yolks, put in a pinch of salt, a teaspoonful of
vanilla and a little grated nutmeg; next the well-beaten whites of the
eggs; and, lastly, a pint of scalded milk (not boiled) which has been
cooled; mix this in by degrees and turn all into a deep pie-pan lined
with puff paste, and bake from twenty-five to thirty minutes.
I received this recipe from a celebrated cook in one of our best New
York bakeries. I inquired of him "why it was that their custard pies
had that look of solidity and smoothness that our home-made pies have
not." He replied, "The secret is the addition of this _bit of
flour_--not that it thickens the custard any to speak of, but prevents
the custard from breaking or wheying and gives that smooth appearance
when cut."
CREAM PIE.
Pour a pint of cream upon one and a half cupfuls of sugar; let it
stand until the whites of three eggs have been beaten to a stiff
froth; add this to the cream and beat up thoroughly; grate a little
nutmeg over the mixture and bake without an upper crust. If a
tablespoonful of sifted flour is added to it, as the above Custard Pie
recipe, it would improve it.
WHIPPED CREAM PIE.
Line a pie plate with a rich crust and bake quickly in a hot oven.
When done, spread with a thin layer of jelly or jam, then whip one
cupful of thick sweet cream until it is as light as possible; sweeten
with powdered sugar and flavor with vanilla; spread over the jelly or
jam; set the cream where it will get very cold before whipping.
CUSTARD PIE.
Beat together until very light the yolks of four eggs and four
tablespoonfuls of sugar, flavor with nutmeg or vanilla; then add the
four beaten whites, a pinch of salt and, lastly, a quart of sweet
milk; mix well and pour into tins lined with paste. Bake until firm.
BOSTON CREAM PIE.
_Cream Part._--Put on a pint of milk to boil. Break two eggs into a
dish and add one cup of sugar and half a cup of flour previously mixed
after beating well, stir it into the milk just as the milk commences
to boil; add an ounce of butter and keep on stirring one way until it
thickens; flavor with vanilla or lemon.
_Crust Part._--Three eggs beaten separately, one cup of granulated
sugar, one and a half cups of sifted flour, one large teaspoonful of
baking powder and two tablespoonfuls of milk or water. Divide the
batter in half and bake on two medium-sized pie-tins. Bake in a rather
quick oven to a straw color. When done and cool, split each one in
half with a sharp broad-bladed knife, and spread half the cream
between each. Serve cold.
The cake part should be flavored the same as the custard.
MOCK CREAM PIE.
Take three eggs, one pint of milk, a cupful of sugar, two
tablespoonfuls of cornstarch or three of flour; beat the sugar,
cornstarch and yolks of the eggs together; after the milk has come to
a boil, stir in the mixture and add a pinch of salt and about a
teaspoonful of butter. Make crust the same as any pie; bake, then fill
with the custard, grate over a little nutmeg and bake again. Take the
whites of the eggs and beat to a stiff froth with two tablespoonfuls
of sugar, spread over the top and brown in a quick oven.
FRUIT CUSTARD PIE.
Any fruit custard, such as pineapple, banana, can be readily made
after the recipe of APPLE CUSTARD PIE.
CHERRY PIE.
Line your pie plate with good crust, fill half full with ripe
cherries; sprinkle over them about a cupful of sugar, a teaspoonful of
sifted flour, dot a few bits of butter over that. Now fill the crust
full to the top. Cover with the upper crust and bake.
This is one of the best of pies, if made correctly, and the cherries
in any case should be stoned.
CURRANT PIE.
Make in just the same way as the "Cherry Pie," unless they are
somewhat green, then they should be stewed a little.
RIPE CURRANT PIE.
One cupful of mashed ripe currants, one of sugar, two tablespoonfuls
of water, one of flour, beaten with the yolks of two eggs. Bake; frost
the top with the beaten whites of the eggs and two tablespoonfuls
powdered sugar and brown in oven.
GREEN TOMATO PIE.
Take medium-sized tomatoes, pare and cut out the stem end. Having your
pie-pan lined with paste made as biscuit dough, slice the tomatoes
_very thin_, filling the pan somewhat heaping, then grate over it a
nutmeg; put in half a cup of butter and a medium cup of sugar, if the
pan is rather deep. Sprinkle a small handful of flour over all,
pouring in half a cup of vinegar before adding the top crust. Bake
half an hour in a moderately hot oven, serving hot. Is good; try it.
APRICOT MERINGUE PIE.
A canned apricot meringue pie is made by cutting the apricots fine and
mixing them with half a cup of sugar and the beaten yolk of an egg;
fill the crust and bake. Take from the oven, let it stand for two or
three minutes, cover with a meringue made of the beaten white of an
egg and one tablespoonful of sugar. Set back in a slow oven until it
turns a golden brown. The above pie can be made into a tart without
the addition of the meringue by adding criss-cross strips of pastry
when the pie is first put into the oven.
All of the above are good if made from the dried and stewed apricots
instead of the canned and are much cheaper.
Stewed dried apricots are a delicious addition to mince meat. They may
be used in connection with minced apples, or to the exclusion of the
latter.
HUCKLEBERRY PIE.
Put a quart of picked huckleberries into a basin of water; take off,
whatever floats; take up the berries by the handful, pick out all the
stems and unripe berries and put them into a dish; line a buttered
pie, dish with a pie paste, put in the berries half an inch deep, and
to a quart of berries, put half of a teacupful of brown sugar; dredge
a teaspoonful of flour over, strew a saltspoonful of salt and a little
nutmeg grated over; cover the pie, cut a slit in the centre, or make
several small incisions on either side of it; press the two crusts
together around the edge, trim it off neatly with a sharp knife and
bake in a quick oven for three-quarters of an hour.
BLACKBERRY PIE.
Pick the berries clean, rinse them in cold water and finish as
directed for huckleberries.
MOLASSES PIE.
Two teacupfuls of molasses; one of sugar, three eggs, one
tablespoonful of melted butter, one lemon, nutmeg; beat and bake in
pastry.
LEMON RAISIN PIE.
One cup of chopped raisins, seeded, and the juice and grated rind of
one lemon, one cupful of cold water, one tablespoonful of flour, one
cupful of sugar, two tablespoonfuls of butter. Stir lightly together
and bake with upper and under crust.
RHUBARB PIE.
Cut the large stalks off where the leaves commence, strip off the
outside skin, then cut the stalks in pieces half an inch long; line a
pie dish with paste rolled rather thicker than a dollar piece, put a
layer of the rhubarb nearly an inch deep; to a quart bowl of cut
rhubarb put a large teacupful of sugar; strew it over with a
saltspoonful of salt and a little nutmeg grated; shake over a little
flour; cover with a rich pie crust, cut a slit in the centre, trim off
the edge with a sharp knife and bake in a quick oven until the pie
loosens from the dish. Rhubarb pies made in this way are altogether
superior to those made of the fruit stewed.
RHUBARB PIE. (Cooked.)
Skin the stalks, cut them into small pieces, wash and put them in a
stewpan with no more water than what adheres to them; when cooked,
mash them fine and put in a small piece of butter; when cool, sweeten
to taste; if liked, add a little lemon-peel, cinnamon or nutmeg; line
your plate with thin crust, put in the filling, cover with crust and
bake in a _quick_ oven; sift sugar over it when served.
PINEAPPLE PIE.
A grated pineapple, its weight in sugar, half its weight in butter,
one cupful of cream, five eggs; beat the batter to a creamy froth, add
the sugar and yolks of the eggs, continue beating till very light; add
the cream, the pineapple grated and the whites of the eggs beaten to a
stiff froth. Bake with an under crust. Eat cold.
GRAPE PIE.
Pop the pulps out of the skins into one dish and put the skins into
another. Then simmer the pulp a little over the fire to soften it;
remove it and rub it through a colander to separate it from the seeds.
Then put the skins and pulp together and they are ready for pies or
for canning or putting in jugs for other use. Fine for pies.
DAMSON OR PLUM PIE.
Stew the damsons whole in water only sufficient to prevent their
burning; when tender and while hot, sweeten them with sugar and let
them stand until they become cold; then pour them into pie dishes
lined with paste, dredge flour upon them, cover them with the same
paste, wet and pinch together the edges of the paste, cut a slit in
the centre of the cover through which the vapor may escape and bake
twenty minutes.
[Illustration: CHOPPING THE MINCEMEAT.]
PEACH PIE.
Peel, stone and slice the peaches. Line a pie plate with crust and lay
in your fruit, sprinkling sugar liberally over them in proportion to
their sweetness. Allow three peach kernels chopped fine to each pie;
pour in a very little water and bake with an upper crust, or with
cross-bars of paste across the top.
DRIED FRUIT PIES.
Wash the fruit thoroughly, soak over night in water enough to cover.
In the morning stew slowly until nearly done in the same water.
Sweeten to taste. The crust, both upper and under, should be rolled
thin; a thick crust to a fruit pie is undesirable.
RIPE BERRY PIES.
All made the same as "Cherry Pie." Line your pie-tin with crust, fill
half full of berries, shake over a tablespoonful of sifted flour (if
very juicy) and as much sugar as is necessary to sweeten sufficiently.
Now fill up the crust to the top, making quite full. Cover with crust
and bake about forty minutes.
Huckleberry and blackberry pies are improved by putting into them a
little ginger and cinnamon.
JELLY AND PRESERVED FRUIT PIES.
Preserved fruit requires no baking; hence, always bake the shell and
put in the sweetmeats afterwards; you can cover with whipped cream, or
bake a top crust shell; the former is preferable for delicacy.
CRANBERRY PIE.
Take fine, sound, ripe cranberries and with a sharp knife split each
one until you have a heaping coffeecupful; put them in a vegetable
dish or basin; put over them one cupful of white sugar, half a cup of
water, a tablespoon _full_ of sifted flour; stir it all together and
put into your crust. Cover with an upper crust and bake slowly in a
moderate oven. You will find this the true way of making a cranberry
pie.
_Newport Style._
CRANBERRY TART PIE.
After having washed and picked over the berries, stew them well in a
little water, just enough to cover them; when they burst open and
become soft, sweeten them with plenty of sugar, mash them smooth (some
prefer them not mashed); line your pie-plates with thin puff paste,
fill them and lay strips of paste across the top. Bake in a moderate
oven. Or you may rub them through a colander to free them from the
skins.
GOOSEBERRY PIE.
Can be made the same as "Cranberry Tart Pie," or an upper crust can be
put on before baking. Serve with boiled custard or a pitcher of good
sweet cream.
STEWED PUMPKIN OR SQUASH FOR PIES.
Deep-colored pumpkins are generally the best. Cut a pumpkin or squash
in half, take out the seeds, then cut it up in thick slices, pare the
outside and cut again in small pieces. Put it into a large pot or
saucepan with a very little water; let it cook slowly until tender.
Now set the pot on the back of the stove, where it will not burn, and
cook slowly, stirring often until the moisture is dried out and the
pumpkin looks dark and red. It requires cooking a long time, at least
half a day, to have it dry and rich. When cool press through a
colander.
BAKED PUMPKIN OR SQUASH FOR PIES.
Cut up in several pieces, do not pare it; place them on baking tins
and set them in the oven; bake slowly until soft, then take them out,
scrape all the pumpkin from the shell, rub it through a colander. It
will be fine and light and free from lumps.
PUMPKIN PIE. No. 1.
For three pies: One quart of milk, three cupfuls of boiled and
strained pumpkin, one and one-half cupfuls of sugar, one-half cupful
of molasses, the yolks and whites of four eggs beaten separately, a
little salt, one tablespoonful each of ginger and cinnamon. Beat all
together and bake with an under crust.
Boston marrow or Hubbard squash may be substituted for pumpkin and are
much preferred by many, as possessing a less strong flavor.
PUMPKIN PIE. No. 2.
One quart of stewed pumpkin pressed through a sieve, nine eggs, whites
and yolks beaten separately, two scant quarts of milk, one
teaspoonful of mace, one teaspoonful of cinnamon and the same of
nutmeg, one and one-half cupfuls of white sugar, or very light brown.
Beat all well together and bake in crust without cover.
A tablespoonful of brandy is a great improvement to pumpkin, or squash
pies.
PUMPKIN PIE WITHOUT EGGS.
One quart of properly stewed pumpkin pressed through a colander; to
this add enough good, rich milk, sufficient to moisten it enough to
fill two good-sized earthen pie-plates, a teaspoonful of salt, half a
cupful of molasses or brown sugar, a tablespoonful of ginger, one
teaspoonful of cinnamon or nutmeg. Bake in a moderately slow oven
three-quarters of an hour.
SQUASH PIE.
One pint of boiled dry squash, one cupful of brown sugar, three eggs,
two tablespoonfuls of molasses, one tablespoonful of melted butter one
tablespoonful of ginger, one teaspoonful of cinnamon, a pinch of salt
and one pint of milk. This makes two pies, or one large deep one.
SWEET POTATO PIE.
One pound of steamed sweet potatoes finely mashed,-two cups sugar, one
cup cream, one-half cup butter, three well-beaten eggs, flavor with
lemon or nutmeg and bake in pastry shell. Fine.
COOKED MEAT FOR MINCE PIES.
In order to succeed in having good mince pie, it is quite essential to
cook the meat properly, so as to retain its juices and strength of
flavor.
Select four pounds of lean beef, the neck piece is as good as any;
wash it and put it into a kettle with just water enough to cover it;
take off the scum as it reaches the boiling point, add hot water from
time to time, until it is tender, then season with salt and pepper;
take off the cover and let it boil until almost dry, or until the
juice has boiled back into the meat. When it looks as though it was
beginning to fry in its own juice, it is time to take up and set aside
to get cold, which should be done the day before needed. Next day,
when making the mince meat, the bones, gristle and stringy bits should
be well picked out before chopping.
MINCE PIES. No. 1.
The "Astor House," some years ago, was _famous_ for its "mince pies."
The chief pastry cook at that time, by request, published the recipe.
I find that those who partake of it never fail to speak in laudable
terms of the superior excellence of this recipe when strictly
followed.
Four pounds of lean boiled beef chopped fine, twice as much of chopped
green tart apples, one pound of chopped suet, three pounds of raisins,
seeded, two pounds of currants picked over, washed and dried, half a
pound of citron, cut up fine, one pound of brown sugar, one quart of
cooking molasses, two quarts of sweet cider, one pint of boiled cider,
one tablespoonful of salt, one tablespoonful of pepper, one
tablespoonful of mace, one tablespoonful of allspice and four
tablespoonfuls of cinnamon, two grated nutmegs, one tablespoonful of
cloves; mix thoroughly and warm it on the range until heated through.
Remove from the fire and when nearly cool, stir in a pint of good
brandy and one pint of Madeira wine. Put into a crock, cover it
tightly and set it in a cold place where it will not freeze, but keep
perfectly cold. Will keep good all winter.
_Chef de Cuisine, Astor House, N. Y._
MINCE PIES. No. 2.
Two pounds of lean fresh beef, boiled and, when cold, chopped fine.
One pound of beef suet, cleared of strings and minced to powder. Five
pounds of apples, pared and chopped, two pounds of raisins, seeded and
chopped, one pound of Sultana raisins, washed and picked over, two
pounds of currants washed and _carefully_ picked over, three-quarters
of a pound of citron cut up fine, two tablespoonfuls cinnamon, one of
powdered nutmeg, two of mace, one of cloves, one of allspice, one of
fine salt, two and a quarter pounds of brown sugar, one quart brown
sherry, one pint best brandy.
Mince-meat made by this recipe will keep all winter. Cover closely in
a jar and set in a cool place.
_Common Sense in the Household._
For preserving mince meat, look for CANNED MINCE MEAT.
MOCK MINCE MEAT WITHOUT MEAT.
One cupful of cold water, half a cupful of molasses, half a cupful of
brown sugar, half a cupful of cider vinegar, two-thirds of a cupful
of melted butter, one cupful of raisins seeded and chopped, one egg
beaten light, half a cupful of rolled cracker crumbs, a teaspoonful of
cinnamon, a teaspoonful each of cloves, allspice, nutmeg, salt and
black pepper.
Put the saucepan on the fire with the water and raisins; let them cook
a few minutes, then add the sugar and molasses, then the vinegar, then
the other ingredients; lastly, add a wine-glassful of brandy. Very
fine.
FRUIT TURNOVERS. (Suitable for Picnics.)
Make a nice puff paste; roll it out the usual thickness, as for pies;
then cut it out into circular pieces about the size of a small tea
saucer; pile the fruit on half of the paste, sprinkle over some sugar,
wet the edges and turn the paste over. Press the edges together,
ornament them and brush the turnovers over with the white of an egg;
sprinkle over sifted sugar and bake on tins, in a brisk oven, for
about twenty minutes. Instead of putting the fruit in raw, it may be
boiled down with a little sugar first and then enclosed in the crust;
or jam of any kind may be substituted for fresh fruit.
PLUM CUSTARD TARTLETS.
One pint of greengage plums, after being rubbed through a sieve, one
large cup of sugar, the yolks of two eggs well beaten. Whisk all
together until light and foamy, then bake in small patty-pans shells
of puff paste a light brown. Then fill with the plum paste, beat the
two whites until stiff, add two tablespoonfuls of powdered sugar,
spread over the plum paste and set the shells into a moderate oven for
a few moments.
These are much more easily handled than pieces of pie or even pies
whole, and can be packed nicely for carrying.
LEMON TARTLETS. No. 1.
Put a quart of milk into a saucepan over the fire. When it comes to
the boiling point put into it the following mixture: Into a bowl put a
heaping tablespoonful of flour, half a cupful of sugar and a pinch of
salt. Stir this all together thoroughly; then add the beaten yolks of
six eggs; stir this one way into the boiling milk until cooked to a
thick cream; remove from the fire and stir into it the grated rind and
juice of one large lemon. Have ready baked and hot some puff paste
tart shells. Fill them with the custard and cover each with a
meringue made of the whites of the eggs, sweetened with four
tablespoonfuls of sugar. Put into the oven and bake a light straw
color.
LEMON TARTLETS. No. 2.
Mix well together the juice and grated rind of two lemons, two cupfuls
of sugar, two eggs and the crumbs of sponge cake; beat it all together
until smooth; put into twelve patty-pans lined with puff paste and
bake until the crust is done.
ORANGE TARTLETS.
Take the juice of two large oranges and the grated peel of one,
three-fourths of a cup of sugar, a tablespoonful of butter; stir in a
good teaspoonful of cornstarch into the juice of half a lemon and add
to the mixture. Beat all well together and bake in tart shells without
cover.
MERINGUE CUSTARD TARTLETS.
Select deep individual pie-tins; fluted tartlet pans are suitable for
custard tarts, but they should be about six inches in diameter and
from two to three inches deep. Butter the pan and line it with
ordinary puff paste, then fill it with a custard made as follows: Stir
gradually into the beaten yolks of six eggs two tablespoonfuls of
flour, a saltspoonful of salt and half a pint of cream. Stir until
free from lumps and add two tablespoonfuls of sugar; put the saucepan
on the range and stir until the custard coats the spoon. Do not let it
boil or it will curdle. Pour it in a bowl, add a few drops of vanilla
flavoring and stir until the custard becomes cold; fill the lined mold
with this and bake in a moderate oven. In the meantime, put the whites
of the eggs in a bright copper vessel and beat thoroughly, using a
baker's wire egg-beater for this purpose. While beating, sprinkle in
lightly half a pound of sugar and a dash of salt. When the paste is
quite firm, spread a thin layer of it over the tart and decorate the
top with the remainder by squeezing it through a paper funnel. Strew a
little powdered sugar over the top, return to the oven, and when a
delicate yellow tinge remove from the oven and when cold serve.
BERRY TARTS.
Line small pie-tins with pie crust and bake. Just before ready to use
fill the tarts with strawberries, blackberries, raspberries, or
whatever berries are in season. Sprinkle over each tart a little
sugar; after adding berries add also to each tart a tablespoonful of
sweet cream. They form a delicious addition to the breakfast table.
CREAM STRAWBERRY TARTS.
After picking over the berries carefully, arrange them in layers in a
deep pie-tin lined with puff paste, sprinkling sugar thickly between
each layer: fill the pie-tin pretty full, pouring in a quantity of the
juice: cover with a thick crust, with a slit in the top and bake. When
the pie is baked, pour into the slit in the top of the pie the
following cream mixture: Take a small cupful of the cream from the top
of the morning's milk, heat it until it comes to a boil, then stir
into it the whites of two eggs beaten light, also a tablespoonful of
white sugar and a teaspoonful of cornstarch wet in cold milk. Boil all
together a few moments until quite smooth; set it aside and when cool
pour it into the pie through the slit in the crust. Serve it cold with
powdered sugar sifted over it.
Raspberry, blackberry and whortleberry may be made the same.
GREEN GOOSEBERRY TART.
Top and tail the gooseberries. Put into a porcelain kettle with enough
water to prevent burning and stew slowly until they break. Take them
off, sweeten _well_ and set aside to cool. When cold pour into pastry
shells and bake with a top crust of puff paste. Brush all over with
beaten egg while hot, set back in the oven to glaze for three minutes.
Eat cold.
_Common Sense in the Household._
COCOANUT TARTS.
Take three cocoanuts, the meats grated, the yolks of five eggs, half a
cupful of white sugar, season, a wine-glass of milk; put the butter in
cold and bake in a nice puff paste.
CHOCOLATE TARTS.
Four eggs, whites and yolks, one-half cake of Baker's chocolate,
grated, one tablespoonful of cornstarch, dissolved in water, three
tablespoonfuls of milk, four of white sugar, two teaspoonfuls of
vanilla, one saltspoonful of salt, one-half teaspoonful of cinnamon,
one teaspoonful of butter, melted; rub the chocolate smooth in the
milk and heat to boiling over the fire, then stir in the cornstarch.
Stir five minutes until well thickened, remove from the fire and pour
into a bowl. Beat all the yolks and the whites of two eggs well with
the sugar, and when the chocolate mixture is almost cold, put all
together with the flavoring and stir until light. Bake in open shells
of pastry. When done, cover with a meringue made of the whites of two
eggs and two tablespoonfuls of sugar flavored with a teaspoonful of
lemon juice. Eat cold.
These are nice for tea, baked in patty-pans.
_Common Sense in the Household._
MAIDS OF HONOR.
Take one cupful of sour milk, one of sweet milk, a tablespoonful of
melted butter, the yolks of four eggs, juice and rind of one lemon and
a small cupful of white pounded sugar. Put both kinds of milk together
in a vessel, which is set in another and let it become sufficiently
heated to set the curd, then strain off the milk, rub the curd through
a strainer, add butter to the curd, the sugar, well-beaten eggs and
lemon. Line the little pans with the richest of puff paste and fill
with the mixture; bake until firm in the centre, from ten to fifteen
minutes.
GERMAN FRUIT PIE.
Sift together a heaping teaspoonful of baking powder and a pint of
flour; add a piece of butter as large as a walnut, a pinch of salt,
one beaten egg and sweet milk enough to make a soft dough. Roll it out
half an inch thick; butter a square biscuit tin and cover the bottom
and sides with the dough; fill the pan with quartered juicy apples,
sprinkle with a little cinnamon and molasses. Bake in rather quick
oven until the crust and apples are cooked a light brown. Sprinkle a
little sugar over the top five minutes before removing from the oven.
Ripe peaches are fine used in the same manner.
APPLE TARTS.
Pare, quarter, core and boil in half a cupful of water, until quite
soft, ten large, tart apples; beat until very smooth and add the yolks
of six eggs, or three whole ones, the juice and grated outside rind of
two lemons, half a cap of butter; one and a half of sugar (or more,
if not sufficiently sweet); beat all thoroughly, line patty-pans with
a puff paste and fill; bake five minutes in a hot oven.
_Meringue._--If desired very nice, cover them when removed from the
oven with the meringue made of the whites of three eggs remaining,
mixed with three tablespoonfuls of sugar; return to the oven and
delicately brown.
CREAM TARTS.
Make a rich, brittle crust, with which cover your patty-pans,
smoothing off the edges nicely and bake well. While these "shells" are
cooling, take one teacupful (more or less according to the number of
tarts you want) of perfectly sweet and fresh cream, skimmed free of
milk; put this into a large bowl or other deep dish, and with your
egg-beater whip it to a thick, stiff froth; add a heaping
tablespoonful of fine white sugar, with a teaspoonful (a small one) of
lemon or vanilla. Fill the cold shells with this and set in a cool
place till tea is ready.
OPEN JAM TARTS.
Time to bake until paste loosens from the dish. Line shallow tin dish
with puff paste, put in the jam, roll out some of the paste, wet it
lightly with the yolk of an egg beaten with a little milk, and a
tablespoonful of powdered sugar. Cut it in narrow strips, then lay
them across the tart, lay another strip around the edge, trim off
outside, and bake in a quick oven.
CHESS CAKES.
Peel and grate one cocoanut; boil one pound of sugar fifteen minutes
in two-thirds of a pint of water; stir in the grated cocoanut and boil
fifteen minutes longer. While warm, stir in a quarter of a pound of
butter; add the yolks of seven eggs well beaten. Bake in patty-pans
with rich paste. If prepared cocoanut is used, take one and a half
coffeecupfuls. Fine.
CUSTARDS, CREAMS AND DESSERTS.
The usual rule for custards is, eight eggs to a quart of milk; but a
very good custard can be made of six, or even less, especially with
the addition of a level tablespoonful of sifted flour, thoroughly
blended in the sugar first, before adding the other ingredients. They
may be baked, boiled or steamed, either in cups or one large dish. It
improves custard to first boil the milk and then cool it before being
used; also a little salt adds to the flavor. A very small lump of
butter may also be added, if one wants something especially rich.
To make custards look and taste better, duck's eggs should be used
when obtainable; they add very much to the flavor and richness, and so
many are not required as of ordinary eggs, four duck's eggs to the
pint of milk making a delicious custard. When desired extremely rich
and good, cream should be substituted for the milk, and double the
quantity of eggs used to those mentioned, omitting the whites.
When making boiled custard, set the dish containing the custard into
another and larger dish, partly filled with boiling water, placed over
the fire. Let the cream or milk come almost to a boil before adding
the eggs or thickening, then stir it briskly one way every moment
until smooth and well cooked; it must _not_ boil or it will curdle.
To bake a custard, the fire should be moderate and the dish well
buttered.
Everything in baked custard depends upon the _regularly heated slow_
oven. If made with nicety it is the most delicate of all sweets; if
cooked till it wheys it is hardly eatable.
Frozen eggs can be made quite as good as fresh ones if used as soon as
thawed soft. Drop them into boiling water, letting them remain until
the water is cold. They will be soft all through and beat up equal to
those that have not been touched with the frost.
Eggs should always be thoroughly well beaten separately, the yolks
first, then the sugar added, beat again, then add the beaten whites
with the flavoring, then the cooled scalded milk. The lighter the eggs
are beaten, the thicker and richer the custard.
Eggs should always be broken into a cup, the whites and yolks
separated, and they should always be strained. Breaking the eggs thus,
the bad ones may be easily rejected without spoiling the others and so
cause no waste.
A meringue, or frosting for the top, requires about a tablespoonful of
fine sugar to the beaten white of one egg; to be placed on the top
after the custard or pudding is baked, smoothed over with a
broad-bladed knife dipped in cold water, and replaced in the oven to
brown slightly.
SOFT CARAMEL CUSTARD.
One quart of milk, half a cupful of sugar, six eggs, half a
teaspoonful of salt. Put the milk on to boil, reserving a cupful. Beat
the eggs and add the cold milk to them. Stir the sugar in a small
frying pan until it becomes liquid and just begins to smoke. Stir it
into the boiling milk; then add the beaten eggs and cold milk and stir
constantly until the mixture begins to thicken. Set away to cool.
Serve in glasses.
BAKED CUSTARD.
Beat five fresh eggs, the whites and yolks separately, the yolks with
half a cup of sugar, the whites to a stiff froth; then stir them
gradually into a quart of sweet rich milk previously boiled and
cooled; flavor with extract of lemon or vanilla and half a teaspoonful
of salt. Rub butter over the bottom and sides of a baking-dish or tin
basin; pour in the custard, grate a little nutmeg over and bake in a
quick oven. It is better to set the dish in a shallow pan of hot water
reaching nearly to the top, the water to be kept boiling until the
custard is baked; three-quarters of an hour is generally enough. Run a
teaspoon handle into the middle of it; if it comes out clean it is
baked sufficiently.
CUP CUSTARD.
Six eggs half a cupful of sugar, one quart of new milk. Beat the eggs
and the sugar and milk, and any extract or flavoring you like. Fill
your custard cups, sift a little nutmeg or cinnamon over the tops, set
them in a moderate oven in a shallow pan half filled with hot water.
In about twenty minutes try them with the handle of a teaspoon to see
if they are firm. Judgment and great care are needed to attain skill
in baking custard, for if left in the oven a minute too long, or if
the fire is too hot, the milk will certainly whey.
Serve cold with fresh fruit sugared and placed on top of each.
Strawberries, peaches or raspberries, as preferred.
BOILED CUSTARD.
Beat seven eggs very light, omitting the whites of two; mix them
gradually with a quart of milk and half a cupful of sugar; boil in a
dish set in another of boiling water; add flavoring. As soon as it
comes to the boiling point remove it, or it will be liable to curdle
and become lumpy. Whip the whites of the two eggs that remain, adding
two heaping tablespoonfuls of sugar. When the custard is cold heap
this on top; if in cups, put on a strawberry or a bit of red jelly on
each. Set in a cold place till wanted.
_Common Sense in the Household._
BOILED CUSTARD, OR MOCK CREAM.
Take two even tablespoonfuls of cornstarch, one quart of milk, three
eggs, half a teaspoonful of salt and a small piece of butter; heat the
milk to nearly boiling and add the starch, previously dissolved in a
little cold milk; then add the eggs well beaten with four
tablespoonfuls of powdered sugar; let it boil up once or twice,
stirring it briskly, and it is done. Flavor with lemon, or vanilla, or
raspberry, or to suit your taste.
A good substitute for ice cream, served _very_ cold.
FRENCH CUSTARD.
One quart of milk, eight eggs, sugar and cinnamon to taste; separate
the eggs, beat the yolks until thick, to which add the milk, a little
vanilla, and sweeten to taste; put it into a pan or farina kettle,
place it over a slow fire and stir it all the time until it becomes
custard; then pour it into a pudding-dish to get cold; whisk the
whites until stiff and dry; have ready a pan of boiling water on the
top of which place the whites; cover and place them where the water
will keep sufficiently hot to cause a steam to pass through and cook
them; place in a dish (suitable for the table) a layer of custard and
white alternately; on each layer of custard grate a little nutmeg
with a teaspoonful of wine; reserve a layer of white for the cover,
over which grate nutmeg; then send to table and eat cold.
GERMAN CUSTARD.
Add to a pint of good, rich, boiled custard an ounce of sweet almonds,
blanched, roasted and pounded to a paste, and half an ounce of
pine-nuts or peanuts, blanched, roasted and pounded; also a small
quantity of candied citron cut into the thinnest possible slips; cook
the custard as usual and set it on the ice for some hours before
using.
APPLE CUSTARD.
Pare, core and quarter a dozen large juicy pippins. Stew among them
the yellow peel of a large lemon grated very fine, and stew them till
tender in a very small portion of water. When done, mash them smooth
with the back of a spoon (you must have a pint and a half of the
stewed apple); mix a half cupful of sugar with them and set them away
till cold. Beat six eggs very light and stir them gradually into a
quart of rich milk alternately with the stewed apple. Put the mixture
into cups, or into a deep dish and bake it about twenty minutes. Send
it to table cold, with nutmeg grated over the top.
ALMOND CUSTARD. No. 1.
Scald and blanch half a pound of shelled sweet almonds and three
ounces of bitter almonds, throwing them, as you do them, into a large
bowl of cold water. Then pound them one at a time into a paste, adding
a few drops of wine or rose-water to them. Beat eight eggs very light
with two-thirds of a cup of sugar, then mix together with a quart of
rich milk, or part milk and part cream; put the mixture into a
saucepan and set it over the fire. Stir it one way until it begins to
thicken, but not till it curdles; remove from the fire and when it is
cooled put in a glass dish. Having reserved part of the whites of the
eggs, beat them to a stiff froth, season with three tablespoonfuls of
sugar and a teaspoonful of lemon extract, spread over the top of the
custard. Serve cold.
ALMOND CUSTARD. No. 2.
Blanch a quarter of a pound of sweet almonds, pound them, as in No. 1
on preceding page, with six ounces of fine white sugar and mix them
well with the yolks of four eggs; then dissolve one ounce of patent
gelatine in one quart of boiling milk, strain it through a sieve and
pour into it the other mixture; stir the whole over the fire until it
thickens and is smooth; then pour it into your mold and keep it upon
ice, or in a cool place, until wanted; when ready to serve dip the
mold into warm water, rub it with a cloth and turn out the cream
carefully upon your dish.
SNOWBALL CUSTARD.
Soak half a package of Cox's gelatine in a teacupful of cold water one
hour, to which add a pint of boiling water, stir it until the gelatine
is thoroughly dissolved. Then beat the whites of four eggs to a stiff
froth, put two teacupfuls of sugar in the gelatine water first, then
the beaten white of egg and one teaspoonful of vanilla extract, or the
grated rind and the juice of a lemon. Whip it some time until it is
all quite stiff and cold. Dip some teacups or wine-glasses in cold
water and fill them; set in a cold place.
In the meantime, make a boiled custard of the yolks of three of the
eggs, with half a cupful of sugar and a pint of milk; flavor with
vanilla extract. Now after the meringue in the cups has stood four or
five hours, turn them out of the molds, place them in a glass dish and
pour this custard around the base.
BAKED COCOANUT CUSTARD.
Grate as much cocoanut as will weigh a pound. Mix half a pound of
powdered white sugar with the milk of the cocoanut, or with a pint of
cream, adding two tablespoonfuls of rose-water. Then stir in gradually
a pint of rich milk. Beat to a stiff froth the whites of eight eggs
and stir them into the milk and sugar, a little at a time, alternately
with the grated cocoanut; add a teaspoonful of powdered nutmeg and
cinnamon. Then put the mixture into cups and bake them twenty minutes
in a moderate oven, set in a pan half filled with boiling water. When
cold, grate loaf sugar over them.
WHIPPED CREAM. No. 1.
To the whites of three eggs, beaten to a stiff froth, add a pint of
thick sweet cream (previously set where it is very cold) and four
tablespoonfuls of sweet wine, with three of fine white sugar and a
teaspoonful of the extract of lemon or vanilla. Mix all the
ingredients together on a board platter or pan and whip it to a
standing froth; as the froth rises, take it off lightly with a spoon
and lay it on an inverted sieve with a dish under it to catch what
will drain through; and what drains through can be beaten over again.
Serve in a glass dish with jelly or jam and sliced sponge cake. This
should be whipped in a cool place and set in the ice box.
WHIPPED CREAM. No. 2.
Three coffeecupfuls of good thick sweet cream, half a cup of powdered
sugar, three teaspoonfuls of vanilla; whip it to a stiff froth.
Dissolve three-fourths of an ounce of best gelatine in a teacup of hot
water and when cool pour it in the cream and stir it gently from the
bottom upward, cutting the cream into it, until it thickens. The dish
which contains the cream should be set in another dish containing
ice-water, or cracked ice. When finished pour in molds and set on ice
or in any very cold place.
SPANISH CREAM.
Take one quart of milk and soak half a box of gelatine in it for an
hour; place it on the fire and stir often. Beat the yolks of three
eggs very light with a cupful of sugar, stir into the scalding milk
and heat until it begins to thicken (it should not boil, or it will
curdle); remove from the fire and strain through thin muslin or
tarlatan, and when nearly cold flavor with vanilla or lemon; then wet
a dish or mold in cold water and set aside to stiffen.
BAVARIAN CREAM.
One quart of sweet cream, the yolks of four eggs beaten together with
a cupful of sugar. Dissolve half an ounce of gelatine or isinglass in
half a teacupful of warm water; when it is dissolved stir in a pint of
boiling hot cream; add the beaten yolks and sugar; cook all together
until it begins to thicken, then remove from the fire and add the
other pint of cold cream whipped to a stiff froth, adding a little at
a time and beating hard. Season with vanilla or lemon. Whip the
whites of the eggs for the top. Dip the mold in cold water before
filling; set it in a cold place. To this could be added almonds,
pounded, grated chocolate, peaches, pineapples, strawberries,
raspberries, or any seasonable fruit.
STRAWBERRY BAVARIAN CREAM.
Pick off the hulls of a box of strawberries, bruise them in a basin
with a cup of powered sugar; rub this through a sieve and mix with it
a pint of whipped cream and one ounce and a half of clarified
isinglass or gelatine; pour the cream into a mold previously oiled.
Let it in rough ice and when it has become firm turn out on a dish.
Raspberries or currants may be substituted for strawberries.
GOLDEN CREAM.
Boil a quart of milk; when boiling stir into it the well-beaten yolks
of six eggs; add six tablespoonfuls of sugar and one tablespoonful of
sifted flour, which have been well beaten together; when boiled, turn
it into a dish, and pour over it the whites beaten to a stiff froth,
mixing with them six tablespoonfuls, of powdered sugar. Set all in the
oven and brown slightly. Flavor the top with vanilla and the bottom
with lemon. Serve cold.
CHOCOLATE CREAM. No. 1.
Three ounces of grated chocolate, one-quarter pound of sugar, one and
one-half pints of cream, one and one-half ounces of clarified
isinglass, or gelatine, the yolks of six eggs.
Beat the yolks of the eggs well; put them into a basin with the grated
chocolate, the sugar and one pint of the cream; stir these ingredients
well together, pour them into a basin and set this basin in a saucepan
of boiling water; stir it one way until the mixture thickens, but _do
not allow it to boil_, or it will curdle. Strain the cream through a
sieve into a basin, stir in the isinglass and the other one-half pint
of cream, which should-be well whipped; mix all well together, and
pour it into a mold which has been previously oiled with the purest
salad oil, and, if at hand, set it in ice until wanted for table.
[Illustration: MRS ULYSSES S. GRANT, LUCY WEBB HAYES, MRS ANDREW
JOHNSON]
CHOCOLATE CREAM OR CUSTARD. No. 2.
Take one quart of milk, and when nearly boiling stir in two ounces of
grated chocolate; let it warm on the fire for a few moments, and then
remove and cool; beat the yolks of eight eggs and two whites with
eight tablespoonfuls of sugar, then pour the milk over them; flavor
and bake as any custard, either in cups or a large dish. Make a
meringue of the remaining whites.
LEMON CREAM. No. 1.
One pint of cream, the yolks of two eggs, one quarter of a pound of
white sugar, one large lemon, one ounce isinglass or gelatine.
Put the cream into a _lined_ saucepan with the sugar, lemon peel and
isinglass, and simmer these over a gentle fire for about ten minutes,
stirring them all the time. Strain the cream into a basin, add the
yolks of eggs, which should be well beaten, and put the basin into a
saucepan of boiling water; stir the mixture one way until it thickens,
_but do not allow it to boil_; take it off the fire and keep stirring
it until nearly cold. Strain the lemon juice into a basin, gradually
pour on it the cream, and _stir it well_ until the juice is well mixed
with it. Have ready a well-oiled mold, pour the cream into it, and let
it remain until perfectly set. When required for table, loosen the
edges with a small blunt knife, put a dish on the top of the mold,
turn it over quickly, and the cream should easily slip away.
LEMON CREAM. No. 2.
Pare into one quart of boiling water the peels of four large lemons,
the yellow outside only; let it stand for four hours; then take them
out and add to the water the juice of the four lemons and one cupful
of fine white sugar. Beat the yolks of ten eggs and mix all together;
strain it through a piece of lawn or lace into a porcelain lined
stewpan; set it over a slow fire; stir it one way until it is as thick
as good cream, _but do not let it boil_; then take it from the fire,
and, when cool, serve in custard cups.
LEMON CREAM. No. 3.
Peel three lemons and squeeze out the juice into one quart of milk.
Add the peel; cut in pieces and cover the mixture for a few hours;
then add six eggs, well beaten, and one pint of water, well sweetened.
Strain and simmer over a gentle fire till it thickens; _do not let it
boil._ Serve very cold.
ORANGE CREAM.
Whip a pint of cream so long that there will be but one-half the
quantity left when skimmed off. Soak in half a cupful of cold water a
half package of gelatine and then grate over it the rind of two
oranges. Strain the juice of six oranges and add to it a cupful of
sugar; now put the half pint of unwhipped cream into a double boiler,
pour into it the well-beaten yolks of six eggs, stirring until it
begins to thicken, then add the gelatine. Remove from the fire, let it
stand for two minutes and add the orange juice and sugar; beat all
together until about the consistency of soft custard and add the
whipped cream. Mix well and turn into molds to harden. To be served
with sweetened cream. Fine.
SOLID CREAM.
Four tablespoonfuls of pounded sugar, one quart of cream, two
tablespoonfuls of brandy, the juice of one large lemon.
Strain the lemon juice over the sugar and add the brandy, then stir in
the cream, put the mixture into a pitcher and continue pouring from
one pitcher to another, until it is quite thick; or it may be whisked
until the desired consistency is obtained. It should be served in
jelly glasses.
BANANA CREAM.
After peeling the bananas, mash them with an iron or wooden spoon;
allow equal quantities of bananas and sweet cream; to one quart of the
mixture, allow one-quarter of a pound of sugar. Beat them all together
until the cream is light.
TAPIOCA CREAM CUSTARD.
Soak three heaping tablespoonfuls of tapioca in a teacupful of water
over night. Place over the fire a quart of milk; let it come to a
boil, then stir in the tapioca, a good pinch of salt, stir until it
thickens; then add a cupful of sugar and the beaten yolks of three
eggs. Stir it quickly and pour it into a dish and stir gently into the
mixture the whites beaten stiff, the flavoring and set it on ice, or
in an ice chest.
PEACH CREAM. No. 1.
Mash very smooth two cupfuls of canned peaches, run them through a
sieve and cook for three minutes in a syrup made by boiling together
one cupful of sugar and stirring all the time. Place the pan
containing the syrup and peaches into another of boiling water and add
one-half packet of gelatine prepared the same as in previous recipes,
and stir for five minutes to thoroughly dissolve the gelatine, then
take it from the fire, place in a pan of ice-water, beat until nearly
cool and then add the well-frothed whites of six eggs. Beat this whole
mixture until it commences to harden. Then pour into a mold, set away
to cool and serve with cream and sugar. It should be placed on the ice
to cool for two or three hours before serving.
PEACH CREAM. No. 2.
A quart of fine peaches, pare and stone the fruit and cut in quarters.
Beat the whites of three eggs with a half cupful of powdered sugar
until it is stiff enough to cut with a knife. Take the yolks and mix
with half a cupful of granulated sugar and a pint of milk. Put the
peaches into the mixture, place in a pudding-dish and bake until
almost firm; then put in the whites, mixing all thoroughly again, and
bake a light brown. Eat ice cold.
ITALIAN CREAM.
Put two pints of cream into two bowls; with one bowl mix six ounces of
powdered loaf sugar, the juice of two large lemons and two glassfuls
of white wine; then add the other pint of cream and stir the whole
very hard; boil two ounces of isinglass or gelatine with four small
teacupfuls of water till reduced to one-half; then stir the mixture
luke-warm into the other ingredients; put them in a glass dish to
congeal.
SNOW CREAM.
Heat a quart of thick, sweet cream; when ready to boil, stir into it
quickly three tablespoonfuls of cornstarch flour, blended with some
cold cream; sweeten to taste and allow it to boil gently, stirring for
two or three minutes; add quickly the whites of six eggs, beaten to a
stiff froth; do not allow it to boil up more than once after adding
the eggs; flavor with lemon, vanilla, bitter almond or grated lemon
peel; lay the snow thus formed quickly in rocky heaps on silver or
glass dishes, or in shapes. Iced, it will turn out well.
If the recipe is closely followed, any family may enjoy it at a
trifling expense, and it is really worthy the table of an epicure. It
can be made the day before it is to be eaten; kept cold.
MOCK ICE.
Take about three tablespoonfuls of some good preserve; rub it through
a sieve with as much cream as will fill a quart mold; dissolve
three-quarters of an ounce of isinglass or gelatine in half a pint of
water; when almost cold, mix it well with the cream; put it into a
mold, set in a cool place and turn out next day.
PEACH MERINGUE.
Pare and quarter (removing stones) a quart of sound, ripe peaches;
place them all in a dish that it will not injure to set in the oven
and yet be suitable to place on the table. Sprinkle the peaches with
sugar, and cover them well with the beaten whites of three eggs. Stand
the dish in the oven until the eggs have become a delicate brown, then
remove, and when cool enough, set the dish on ice, or in a very cool
place. Take the yolks of the eggs, add to them a pint of milk, sweeten
and flavor, and boil same in a custard kettle, being careful to keep
the eggs from curdling. When cool pour into a glass pitcher and serve
with the meringue when ready to use.
APPLE FLOAT.
One dozen apples, pared and cored, one pound and a half of sugar. Put
the apples on with water enough to cover them and let them stew until
they look as if they would break; then take them out and put the sugar
in the same water; let the syrup come to a boil, put in the apples and
let them stew until done through and clear; then take them out, slice
into the syrup one large lemon and add an ounce of gelatine dissolved
in a pint of cold water. Let the whole mix well and come to a boil;
then pour upon the apples. The syrup will congeal. It is to be eaten
cold with cream.
Or you may change the dish by making a soft custard with the yolks of
four eggs, three tablespoonfuls of powdered sugar and a scant quart
of milk. When cold, spread it over the apples. Whip the whites of the
egg, flavor with lemon and place on the custard. Color in the oven.
SYLLABUB.
One quart of rich milk or cream, a cupful of wine, half a cupful of
sugar; put the sugar and wine into a bowl and the milk lukewarm in a
separate vessel. When the sugar is dissolved in the wine, pour the
milk in, holding it high; pour it back and forth until it is frothy.
Grate nutmeg over it.
CREAM FOR FRUIT.
This recipe is an excellent substitute for pure cream, to be eaten on
fresh berries and fruit.
One cupful of sweet milk; heat it until boiling. Beat together the
whites of two eggs, a tablespoonful of white sugar and a piece of
butter the size of a nutmeg. Now add half a cupful of cold milk and a
teaspoonful of cornstarch; stir well together until very light and
smooth, then add it to the boiling milk; cook it until it thickens; it
must not boil. Set it aside to cool. It should be of the consistency
of real fresh cream. Serve in a creamer.
STRAWBERRY SPONGE.
One quart of strawberries, half a package of gelatine, one cupful and
a half of water, one cupful of sugar, the juice of a lemon, the whites
of four eggs. Soak the gelatine for two hours in half a cupful of the
water. Mash the strawberries and add half the sugar to them. Boil the
remainder of the sugar and the water gently twenty minutes. Rub the
strawberries through a sieve. Add the gelatine to the boiling syrup
and take from the fire immediately; then add the strawberries. Place
in a pan of ice-water and beat five minutes. Add the whites of eggs
and beat until the mixture begins to thicken. Pour in the molds and
set away to harden. Serve with sugar and cream. Raspberry and
blackberry sponges are made in the same way.
LEMON SPONGE.
Lemon sponge is made from the juice of four lemons, four eggs, a
cupful of sugar, half a package of gelatine and one pint of water.
Strain lemon juice on the sugar; beat the yolks of the eggs and mix
with the remainder of the water, having used a half cupful of the
pint in which to soak the gelatine. Add the sugar and lemon to this
and cook until it begins to thicken, then add the gelatine. Strain
this into a basin, which place in a pan of water to cool. Beat with a
whisk until it has cooled but not hardened; now add the whites of the
eggs until it begins to thicken, turn in a mold and set to harden.
Remember the sponge hardens very rapidly when it commences to cool, so
have your molds all ready. Serve with powdered sugar and cream.
APPLE SNOW.
Stew some fine-flavored sour apples tender, sweeten to taste, strain
them through a fine wire sieve and break into one pint of strained
apples the white of an egg; whisk the apple and egg very briskly till
quite stiff and it will be as white as snow; eaten with a nice boiled
custard it makes a very desirable dessert. More eggs may be used if
liked.
QUINCE SNOW.
Quarter five fair-looking quinces and boil them till they are tender
in water, then peel them and push them through a coarse sieve. Sweeten
to the taste and add the whites of three or four eggs. Then with an
egg-whisk beat all to a stiff froth and pile with a spoon upon a glass
dish and set away in the ice box, unless it is to be served
immediately.
ORANGE TRIFLE.
Take the thin parings from the outside of a dozen oranges and put to
steep in a wide-mouthed bottle; cover it with good cognac and let it
stand twenty-four hours; skin and seed the oranges and reduce to a
pulp; press this through a sieve, sugar to taste, arrange in a dish
and heap with whipped cream flavored with the orange brandy, ice two
hours before serving.
LEMON TRIFLE.
The juice of two lemons and grated peel of one, one pint of cream,
well sweetened and whipped stiff, one cupful of sherry, a little
nutmeg. Let sugar, lemon juice and peel lie together two hours before
you add wine and nutmeg. Strain through double tarlatan and whip
gradually into the frothed cream. Serve very soon heaped in small
glasses. Nice with cake.
FRUIT TRIFLE.
Whites of four eggs beaten to a stiff froth, two tablespoonfuls each
of sugar, currant jelly and raspberry jam. Eaten with sponge cakes, it
is a delicious dessert.
GRAPE TRIFLE.
Pulp through a sieve two pounds of ripe grapes, enough to keep back
the stones, add sugar to taste. Put into a trifle dish and cover
with whipped cream, nicely flavored. Serve very cold.
APPLE TRIFLE.
Peel, core and quarter some good tart apples of nice flavor, and stew
them with a strip of orange and a strip of quince peel, sufficient
water to cover the bottom of the stewpan, and sugar in the proportion
of half a pound to one pound of fruit; when cooked, press the pulp
through a sieve, and, when cold, dish and cover with one pint of
whipped cream flavored with lemon peel.
Quinces prepared in the same manner are equally as good.
PEACH TRIFLE.
Select perfect, fresh peaches, peel and core and cut in quarters; they
should be _well sugared_, arranged in a trifle dish with a few of
their own blanched kernels among them, then heaped with whipped cream
as above; the cream should not be flavored; this trifle should be set
on the ice for at least an hour before serving; home-made sponge cakes
should be served with it.
GOOSEBERRY TRIFLE.
One quart of gooseberries, sugar to taste, one pint of custard, a
plateful of whipped cream.
Put the gooseberries into a jar, with sufficient moist sugar to
sweeten them, and boil them until reduced to a pulp. Put this pulp at
the bottom of a trifle dish; pour over it a pint of custard, and, when
cold, cover with whipped cream. The cream should be whipped the day
before it is wanted for table, as it will then be so much firmer and
more solid. This dish may be garnished as fancy dictates.
LEMON HONEY.
One coffeecupful of white sugar, the grated rind and juice of one
large lemon, the yolks of three eggs and the white of one, a
tablespoonful of butter. Put into a basin the sugar and butter, set it
in a dish of boiling water over the fire; while this is melting, beat
up the eggs, and add to them the grated rind from the outside of the
lemon; then add this to the sugar and butter, cooking and stirring it
until it is thick and clear like honey.
This will keep for some days, put into a tight preserve jar, and is
nice for flavoring pies, etc.
FLOATING ISLANDS.
Beat the yolks of five eggs and the whites of two very light, sweeten
with five tablespoonfuls of sugar and flavor to taste; stir them into
a quart of scalded milk and cook it until it thickens. When cool pour
it into a glass dish. Now whip the whites of the three remaining eggs
to a _stiff_ froth, adding three tablespoonfuls of sugar and a little
flavoring. Pour this froth over a shallow dish of boiling water; the
steam passing through it cooks it; when sufficiently cooked, take a
tablespoon and drop spoonfuls of this over the top of the custard, far
enough apart so that the "little white islands" will not touch each
other. By dropping a teaspoonful of bright jelly on the top or centre
of each island, is produced a pleasing effect; also by filling
wine-glasses and arranging them around a standard adds much to the
appearance of the table.
FLOATING ISLAND.
One quart of milk, five eggs and five tablespoonfuls of sugar. Scald
the milk, then add the beaten yolks and one of the whites together
with the sugar. First stir into them a little of the scalded milk to
prevent curdling, then all of the milk. Cook it the proper thickness;
remove from the fire, and, when cool, flavor; then pour it into a
glass dish and let it become very cold. Before it is served beat up
the remaining four whites of the eggs to a _stiff_ froth and beat into
them three tablespoonfuls of sugar and two tablespoonfuls of currant
jelly. Dip this over the top of the custard.
TAPIOCA BLANC MANGE.
Half a pound of tapioca soaked an hour in one pint of milk and boiled
till tender; add a pinch of salt, sweeten to taste and put into a
mold; when cold turn it out and serve with strawberry or raspberry
jam around it and a little cream. Flavor with lemon or vanilla.
BLANC MANGE. No. 1.
In one teacupful of water boil until dissolved one ounce of clarified
isinglass, or of patent gelatine (which is better); stir it
continually, while boiling. Then squeeze the juice of a lemon upon a
cupful of fine, white sugar; stir the sugar into a quart of rich cream
and half a pint of Madeira or sherry wine; when it is well mixed, add
the dissolved isinglass or gelatine, stir all well together, pour it
into molds previously wet with cold water; set the molds upon ice, let
them stand until their contents are hard and cold, then serve with
sugar and cream or custard sauce.
BLANC MANGE. No. 2.
Dissolve two ounces of patent gelatine in cold water; when it is
dissolved stir it into two quarts of rich milk, with a teacupful of
fine white sugar; season it to your taste with lemon, or vanilla, or
peach water; place it over the fire and boil it, stirring it
continually; let it boil five minutes; then strain it through a cloth,
pour it into molds previously wet with cold water and salt; let it
stand on ice, or in any cool place until it becomes hard and cold;
turn it out carefully upon dishes and serve; or, half fill your mold;
when this has set, cover with cherries, peaches in halves,
strawberries or sliced bananas, and add the remainder.
CHOCOLATE BLANC MANGE.
Half a box of gelatine soaked in a cupful of water for an hour, half a
cupful of grated chocolate, rubbed smooth in a little milk. Boil two
cupfuls of milk, then add the gelatine and chocolate and one cupful of
sugar; boil all together eight or ten minutes. Remove from the fire,
and when nearly cold beat into this the whipped whites of three eggs,
flavored with vanilla. Should be served cold with custard made of the
yolks, or sugar and cream. Set the molds in a cold place.
CORNSTARCH BLANC MANGE.
Take one quart of sweet milk and put one pint upon the stove to heat;
in the other pint mix four heaping tablespoonfuls of cornstarch and
half a cupful of sugar; when the milk is hot, pour in the cold milk
with the cornstarch and sugar thoroughly mixed in it and stir
altogether until there are no lumps and it is thick; flavor with
lemon; take from the stove and add the whites of three eggs beaten to
a stiff froth.
_A Custard for the above._--One pint of milk boiled with a little salt
in it; beat the yolks of three eggs with half a cupful of sugar and
add to the boiling milk; stir well, but do not let it boil until the
eggs are put in; flavor to taste.
FRUIT BLANC MANGE.
Stew nice, fresh fruit (cherries, raspberries and strawberries being
the best), or canned ones will do; strain off the juice and sweeten to
taste; place it over the fire in a double kettle until it boils; while
boiling, stir in cornstarch wet with a little cold water, allowing two
tablespoonfuls of cornstarch to each pint of juice; continue stirring
until sufficiently cooked; then pour into molds wet in cold water and
set away to cool. Served with cream and sugar.
ORANGE CHARLOTTE.
For two molds of medium size, soak half a box of gelatine in half a
cupful of water for two hours. Add one and a half cupfuls of boiling
water and strain. Then add two cupfuls of sugar, one of orange juice
and pulp and the juice of one lemon. Stir until the mixture begins to
cool, or about five minutes; then add the whites of six eggs, beaten
to a stiff froth. Beat the whole until so stiff that it will only just
pour into molds lined with sections of orange. Set away to cool.
STRAWBERRY CHARLOTTE.
Make a boiled custard of one quart of milk, the yolks of six eggs and
three-quarters of a cupful of sugar; flavor to taste. Line a glass
fruit-dish with slices of sponge cake dipped in sweet cream; lay upon
this ripe strawberries sweetened to taste; then a layer of cake and
strawberries as before. When the custard is cold pour over the whole.
Now beat the whites of the eggs to a stiff froth, add a tablespoonful
of sugar to each egg and put over the top. Decorate the top with the
largest berries saved out at the commencement.
Raspberry charlotte may be made the same way.
CHARLOTTE RUSSE. (Fine.)
Whip one quart of rich cream to a stiff froth and drain well on a nice
sieve. To one scant pint of milk add six eggs beaten very light; make
very sweet; flavor high with vanilla. Cook over hot water till it is a
thick custard. Soak one full ounce of Cox's gelatine in a very little
water and warm over hot water. When the custard is very cold beat in
lightly the gelatine and the whipped cream. Line the bottom of your
mold with buttered paper, the side with sponge cake or lady-fingers
fastened together with the white of an egg. Fill with the cream, put
in a cold place, or, in summer, on ice. To turn out, dip the mold for
a moment in hot water. In draining the whipped cream, all that drips
through can be re-whipped.
CHARLOTTE RUSSE.
Cut stale sponge cake into slices about half an inch thick and line
three molds with them, leaving a space of half an inch between each
slice; set the molds where they will not be disturbed until the
filling is ready. Take a deep tin pan and fill about one-third full of
either snow or pounded ice and into this set another pan that will
hold at least four quarts. Into a deep bowl or pail (a whip churn is
better) put one and a half pints of cream (if the cream is very thick
take one pint of cream and a half pint of milk); whip it to a froth
and when the bowl is full, skim the froth into the pan which is
standing on the ice and repeat this until the cream is all froth; then
with a spoon draw the froth to one side and you will find that some of
the cream has gone back to milk; turn this into the bowl again and
whip as before; when the cream is all whipped, stir into it two-thirds
of a cup of powdered sugar, one teaspoonful of vanilla and half of a
box of gelatine, which has been soaked in cold water enough to cover
it for one hour and then put in boiling water enough to dissolve it
(about half a cup); stir from the bottom of the pan until it begins to
grow stiff; fill the molds and set them on ice in the pan for one
hour, or until they are sent to the table. When ready to dish them,
loosen lightly at the sides and turn out on a flat dish. Have the
cream ice cold when you begin to whip it; and it is a good plan to put
a lump of ice into the cream while whipping it.
_Maria Parloa._
ANOTHER CHARLOTTE RUSSE.
Two tablespoonfuls of gelatine soaked in a little cold milk two hours,
two coffeecupfuls of rich cream, one teacupful of milk. Whip the cream
stiff in a large bowl or dish; set on ice. Boil the milk and pour
gradually over the gelatine until dissolved, then strain; when nearly
cold, add the whipped cream, a spoonful at a time. Sweeten with
powdered sugar, flavor with extract of vanilla. Line a dish with
lady-fingers or sponge cake; pour in cream and set in a cool place to
harden. This is about the same recipe as M. Parloa's, but is not as
explicit in detail.
PLAIN CHARLOTTE RUSSE. No. 1.
Make a rule of white sponge cake; bake in narrow shallow pans. Then
make a custard of the yolks after this recipe. Wet a saucepan with
cold water to prevent the milk that will be scalded in it from
burning. Pour out the water and put in a quart of milk, boil and
partly cool. Beat up the yolks of six eggs and add three ounces of
sugar and a saltspoonful of salt; mix thoroughly and add the lukewarm
milk. Stir and pour the custard into a porcelain or double saucepan
and stir while on the range until of the consistency of cream; do not
allow it to boil, as that would curdle it; strain, and when almost
cold add two teaspoonfuls of vanilla. Now, having arranged your cake
(cut into inch slices) around the sides and on the bottom of a glass
dish, pour over the custard. If you wish a meringue on the top, beat
up the whites of four eggs with four tablespoonfuls of sugar; flavor
with lemon or vanilla, spread over the top and brown slightly in the
oven.
PLAIN CHARLOTTE RUSSE. No. 2.
Put some thin slices of sponge cake in the bottom of a glass sauce
dish; pour in wine enough to soak it; beat up the whites of three eggs
until very light; add to it three tablespoonfuls of finely powdered
sugar, a glass of sweet wine and one pint of thick sweet cream; beat
it well and pour over the cake. Set it in a cold place until served.
NAPLE BISCUITS, OR CHARLOTTE RUSSE.
Make a double rule of sponge cake; bake it in round deep patty-pans;
when cold cut out the inside about one-quarter of an inch from the
edge and bottom, leaving the shell. Replace the inside with a custard
made of the yolks of four eggs beaten with a pint of boiling milk,
sweetened and flavored; lay on the top of this some jelly or jam; beat
the whites of three eggs with three heaping tablespoonfuls of powdered
sugar until it will stand in a heap; flavor it a little; place this on
the jelly. Set them aside in a cold place until time to serve.
ECONOMICAL CHARLOTTE RUSSE.
Make a quart of nicely flavored mock custard, put it into a large
glass fruit dish, which is partly filled with stale cake (of any kind)
cut up into small pieces about an inch square, stir it a little, then
beat the whites of two or more eggs stiff, sweetened with white sugar;
spread over the top, set in a refrigerator to become cold.
Or, to be still more economical: To make the cream, take a pint and a
half of milk, set it on the stove to boil; mix together in a bowl the
following named articles: large half cup of sugar, one moderately
heaped teaspoonful of cornstarch, two tablespoonfuls of grated
chocolate one egg, a small half cup of milk and a pinch of salt. Pour
into the boiling milk, remove to top of the stove and let simmer a
minute or two. When the cream is cold pour over the cake just before
setting it on the table. Serve in saucers. If you do not have plenty
of eggs you can use all cornstarch, about two heaping teaspoonfuls;
but be careful and not get the cream too thick, and have it free from
lumps.
The cream should be flavored either with vanilla or lemon extract.
Nutmeg might answer.
TIPSY CHARLOTTE.
Take a stale sponge cake, cut the bottom and sides of it, so as to
make it stand even in a glass fruit dish; make a few deep gashes
through it with a sharp knife, pour over it a pint of good wine, let
it stand and soak into the cake. In the meantime, blanch, peel and
slice lengthwise half a pound of sweet almonds; stick them all over
the top of the cake. Have ready a pint of good boiled custard, well
flavored, and pour over the whole. To be dished with a spoon. This is
equally as good as any charlotte.
ORANGE CHARLOTTE.
One-third of a box of gelatine, one-third of a cupful of cold water,
one-third of a cupful of boiling water and one cup of sugar, the juice
of one lemon and one cupful of orange juice and pulp, a little grated
orange peel and the whites of four eggs. Soak the gelatine in the
cold water one hour. Pour the boiling water over the lemon and orange
juice, cover it and let stand half an hour; then add the sugar, let it
come to a boil on the fire, stir in the gelatine and when it is
thoroughly dissolved, take from the fire. When cool enough, beat into
it the four beaten whites of eggs, turn into the mold and set in a
cold place to stiffen, first placing pieces of sponge cake all around
the mold.
BURNT ALMOND CHARLOTTE.
One cupful of sweet almonds, blanched and chopped fine, half a box of
gelatine soaked two hours in half a cupful of cold water; when the
gelatine is sufficiently soaked, put three tablespoonfuls of sugar
into a saucepan over the fire and stir until it becomes liquid and
looks dark; then add the chopped almonds to it and stir two minutes
more; turn it out on a platter and set aside to get cool. After they
become cool enough break them up in a mortar, put them in a cup and a
half of milk, and cook again for ten minutes. Now beat together the
yolks of two eggs with a cupful of sugar, and add to the cooking
mixture; add also the gelatine; stir until smooth and well dissolved;
take from the fire and set in a basin of ice-water and beat it until
it begins to thicken; then add to that two quarts of whipped cream,
and turn the whole carefully into molds, set away on the ice to become
firm. Sponge cake can be placed around the mold or not, as desired.
CHARLOTTE RUSSE, WITH PINEAPPLE.
Peel and cut a pineapple in slices, put the slices into a stewpan with
half a pound of fine white sugar, half an ounce of isinglass, or of
patent gelatine (which is better), and half a teacupful of water; stew
it until it is quite tender, then rub it through a sieve, place it
upon ice, and stir it well; when it is upon the point of setting, add
a pint of cream well whipped, mix it well and pour it into a mold
lined with sponge cake, or prepared in any other way you prefer.
COUNTRY PLUM CHARLOTTE.
Stone a quart of ripe plums; first stew and then sweeten them. Cut
slices of bread and butter and lay them in the bottom and around the
sides of a large bowl or deep dish. Pour in the plums boiling hot,
cover the bowl and set it away to cool gradually. When quite cool,
send it to the table and eat it with cream.
VELVET CREAM, WITH STRAWBERRIES.
Dissolve half an ounce of gelatine in a gill of water; add to it half
a pint of light sherry, grated lemon peel and the juice of one lemon
and five ounces of sugar. Stir over the fire until the sugar is
thoroughly dissolved. Then strain and cool. Before it sets beat into
it a pint of cream; pour into molds and keep on ice until wanted. Half
fill the small molds with fine strawberries, pour the mixture on top,
and place on ice until wanted.
CORNSTARCH MERINGUE.
Heat a quart of milk until it boils, add four heaping teaspoonfuls of
cornstarch which has previously been dissolved in a little cold milk.
Stir constantly while boiling for fifteen minutes. Remove from the
fire, and gradually add while hot the yolks of five eggs, beaten
together with three-fourths of a cupful of sugar, and flavored with
lemon, vanilla or bitter almond. Bake this mixture for fifteen minutes
in a well-buttered pudding-dish or until it begins to "set."
Make a meringue of the whites of five eggs, whipped stiff with a half
cupful of jelly, and spread evenly over the custard, without removing
the same farther than the edge of the oven.
Use currant jelly if vanilla is used in the custard, crab apple for
bitter almond and strawberry for lemon. Cover and bake for five
minutes, after which take off the lid and brown the meringue a very
little. Sift powdered sugar thickly over the top. To be eaten cold.
WASHINGTON PIE.
This recipe is the same as "Boston Cream Pie" (adding half an ounce of
butter), which may be found under the head of PASTRY, PIES AND TARTS.
In summer time, it is a good plan to bake the pie the day before
wanted; then when cool, wrap around it a paper and place it in the ice
box so to have it get _very cold_; then serve it with a dish of fresh
strawberries or raspberries. A delicious dessert.
CREAM PIE.
Make two cakes as for Washington pie, then take one cup of sweet cream
and three tablespoonfuls of white sugar. Beat with egg-beater or fork
till it is stiff enough to put on without running off and flavor with
vanilla. If you beat it after it is stiff it will come to butter. Put
between the cakes and on top.
DESSERT PUFFS.
Puffs for dessert are delicate and nice; take one pint of milk and
cream each, the whites of four eggs beaten to a stiff froth, one
heaping cupful of sifted flour, one scant cupful of powdered sugar,
add a little grated lemon peel and a little salt; beat these all
together till very light, bake in gem-pans, sift pulverized sugar over
them and eat with sauce flavored with lemon.
PEACH CAKE FOR DESSERT.
Bake three sheets of sponge cake, as for jelly cake; cut nice ripe
peaches in thin slices, or chop them; prepare cream by whipping,
sweetening and adding flavor of vanilla, if desired; put layers of
peaches between the sheets of cake; pour cream over each layer and
over the top. To be eaten soon after it is prepared.
FRUIT SHORT-CAKES.
For the recipes of strawberry, peach and other fruit short-cakes, look
under the head of BISCUITS, ROLLS AND MUFFINS. They all make a very
delicious dessert when served with a pitcher of fresh sweet cream,
when obtainable.
SALTED OR ROASTED ALMONDS.
Blanch half a pound of almonds. Put with them a tablespoonful of
melted butter and one of salt. Stir them till well mixed, then spread
them over a baking-pan and bake fifteen minutes, or till crisp,
stirring often. They must be bright yellow-brown when done. They are a
fashionable appetizer and should be placed in ornamental dishes at the
beginning of dinner, and are used by some in place of olives, which,
however, should also be on the table, or some fine pickles may take
their place.
ROAST CHESTNUTS.
Peel the raw chestnuts and scald them to remove the inner skin; put
them in a frying pan with a little butter and toss them about a few
moments; add a sprinkle of salt and a suspicion of cayenne. Serve them
after the cheese.
Peanuts may be blanched and roasted the same.
AFTER-DINNER CROUTONS.
These crispy _croutons_ answer as a substitute for hard-water crackers
and are also relished by most people.
Cut sandwich bread into slices one-quarter of an inch thick; cut each
slice into four small triangles; dry them in the oven slowly until
they assume a delicate brownish tint, then serve either hot or cold. A
nice way to serve them is to spread a paste of part butter and part
rich creamy cheese, to which may be added a very little minced
parsley.
ORANGE FLOAT.
To make orange float, take one quart of water, the juice and pulp of
two lemons, one coffeecupful of sugar. When boiling hot, add four
tablespoonfuls of cornstarch. Let it boil fifteen minutes, stirring
all the time. When cold, pour it over four or five oranges that have
been sliced into a glass dish and over the top spread the beaten
whites of three eggs, sweetened and flavored with vanilla. A nice
dessert.
LEMON TOAST.
This dessert can be made very conveniently without much preparation.
Take the yolks of six eggs, beat them well and add three cupfuls of
sweet milk; take baker's bread, not too stale, and cut into slices;
dip them into the milk and eggs and lay the slices into a spider, with
sufficient melted butter, hot, to fry a delicate brown. Take the
whites of the six eggs and beat them to a froth, adding a large cupful
of white sugar; add the juice of two lemons, heating well and adding
two cupfuls of boiling water. Serve over the toast as a sauce and you
will find it a very delicious dish.
SWEET OMELET. No. 1.
One tablespoonful of butter, two of sugar, one cupful of milk, four
eggs. Let the milk come to a boil. Beat the flour and butter together;
add to them gradually the boiling milk and cook eight minutes;
stirring often; beat the sugar and the yolks of the eggs together; add
to the cooked mixture and set away to cool. When cool, beat the whites
of the eggs to a stiff froth and add to the mixture. Bake in a
buttered pudding-dish for twenty minutes in a moderate oven. Serve
_immediately_ with creamy sauce.
SWEET OMELET. No. 2.
Four eggs, two tablespoonfuls of sugar, a pinch of salt, half a
teaspoonful of vanilla extract, one cupful of whipped cream. Beat the
whites of the eggs to a stiff froth and gradually beat the flavoring
and sugar into them. When well beaten add the yolks and, lastly, the
whipped cream. Have a dish holding about one quart slightly buttered.
Pour the mixture into this and bake just twelve minutes. Serve the
moment it is taken from the oven.
SALAD OF MIXED FRUITS.
Put in the centre of a dish a pineapple properly pared, cored and
sliced, yet retaining as near as practicable its original shape. Peel,
quarter and remove the seeds from four sweet oranges; arrange them in
a border around the pineapple. Select four fine bananas, peel and cut
into slices lengthwise; arrange these zigzag-fence fashion around the
border of the dish. In the V-shaped spaces around the dish put tiny
mounds of grapes of mixed colors. When complete, the dish should look
very appetizing. To half a pint of clear sugar syrup add half an ounce
of good brandy, pour over the fruit and serve.
ORANGE COCOANUT SALAD.
Peel and slice a dozen oranges, grate a cocoanut and slice a
pineapple. Put alternate layers of each until the dish is full. Then
pour over them sweetened wine. Served with small cakes.
When oranges are served whole, they should be peeled and prettily
arranged in a fruit dish. A small knife is best for this purpose.
Break the skin from the stem into six or eight even parts, peel each
section down half way, and tuck the point in next to the orange.
CRYSTALLIZED FRUIT.
Pick out the finest of any kind of fruit, leave on their stalks, beat
the whites of three eggs to a stiff froth, lay the fruit in the beaten
egg with the stalks upward, drain them and beat the part that drips
off again; select them out, one by one and dip them into a cup of
finely powdered sugar; cover a pan with a sheet of fine paper, place
the fruit inside of it, and put it in an oven that is cooling; when
the icing on the fruit becomes firm, pile them on a dish and set them
in a cool place. For this purpose, oranges or lemons should be
carefully pared, and all the white inner skin removed that is
possible, to prevent bitterness; then cut either in thin horizontal
slices if lemons, or in quarters if oranges. For cherries,
strawberries, currants, etc., choose the largest and finest, leaving
stems out. Peaches should be pared and cut in halves and sweet juicy
pears may be treated in the same way, or look nicely when pared,
leaving on the stems and iced. Pineapples should be cut in thin slices
and these again divided into quarters.
PEACHES AND CREAM.
Pare and slice the peaches just before sending to table. Cover the
glass dish containing them to exclude the air as much as possible, as
they soon change color. Do not sugar them in the dish--they then
become preserves, not fresh fruit. Pass the powdered sugar and cream
with them.
SNOW PYRAMID.
Beat to a stiff foam the whites of half a dozen eggs, add a small
teacupful of currant jelly and whip all together again. Fill half full
of cream as many saucers as you have guests, dropping in the centre of
each saucer a tablespoonful of the beaten eggs and jelly in the shape
of a pyramid.
JELLY FRITTERS.
Make a batter of three eggs, a pint of milk and a pint bowl of wheat
flour or more, beat it light; put a tablespoonful of lard or beef fat
in a frying or omelet pan, add a saltspoonful of salt, making it
boiling hot, put in the batter by the large spoonful, not too close;
when one side is a delicate brown, turn the other; when done, take
them on to a dish with a d'oyley over it; put a dessertspoonful of
firm jelly or jam on each and serve. A very nice dessert.
STEWED APPLES. No. 1.
Take a dozen green tart apples, core and slice them, put into a
saucepan with just enough water to cover them, cover the saucepan
closely, and stew the apples until they are tender and clear; then
take them out, put them into a deep dish and cover them; add to the
juice in the saucepan a cupful of loaf sugar for every twelve apples,
and boil it half an hour, adding to the syrup a pinch of mace and a
dozen whole cloves just ten minutes before taking from the fire; pour
scalding hot over the apples and set them in a cold place; eat ice
cold with cream or boiled custard.
STEWED APPLES. No. 2.
Apples cooked in the following way look very pretty on a tea-table and
are appreciated by the palate. Select firm round greenings, pare
neatly and cut in halves; place in a shallow stewpan with sufficient
boiling water to cover them and a cup of sugar to every six apples.
Each half should cook on the bottom of the pan and be removed from the
others so as not to injure its shape. Stew slowly until the pieces are
very tender; remove to a glass dish carefully, boil the syrup a half
hour longer, pour it over the apples and eat cold. A few pieces of
lemon boiled in the syrup add to the flavor.
BAKED PEARS.
Pare and core the pears without dividing; place them in a pan and fill
up the orifice with brown sugar; add a little water and let them bake
until perfectly tender. Nice with sweet cream or boiled custard.
STEWED PEARS.
Stewed pears with a thick syrup make a fine dessert dish accompanied
with cake.
Peel and cut them in halves, leaving the stems on and scoop out the
cores. Put them into a saucepan, placing them close together, with the
stems uppermost. Pour over sufficient water, a cup of sugar, a few
whole cloves and some sticks of cinnamon, a tablespoonful of lemon
juice. Cover the stewpan closely, to stew gently till the fruit is
done, which will depend on the quality of the fruit. Then take out the
fruit carefully and arrange it on a dish for serving. Boil down the
syrup until quite thick; strain it and allow it to cool enough to set
it; then pour it over the fruit.
The juice could be colored by a few drops of liquid cochineal, or a
few slices of beets, while boiling. A teaspoonful of brandy adds much
to the flavor. Serve with cream or boiled custard.
BAKED QUINCES.
Take ripe quinces, pare and quarter them, cut out the seeds; then stew
them in clear water until a straw will pierce them; put into a baking
dish with half a cupful of loaf sugar to every eight quinces; pour
over them the liquor in which they were boiled, cover closely and bake
in the oven one hour; then take out the quinces and put them into a
covered dish; return the syrup to the saucepan and boil twenty
minutes; then pour over the quinces and set them away to cool.
GOOSEBERRY FOOL.
Stew a quart of ripe gooseberries in just enough water to cover them;
when soft, rub them through a colander to remove the skins and seeds;
while hot stir into them a tablespoonful of melted butter and a cupful
of sugar. Beat the yolks of three eggs and add that; whip all together
until light. Fill a large glass fruit dish and spread on the top the
beaten whites mixed with three tablespoonfuls of sugar. Apples or any
tart fruit is nice made in this manner.
MERINGUES OR KISSES.
A coffeecupful of fine white sugar, the whites of six eggs; whisk the
whites of the eggs to a stiff froth and with a wooden spoon stir in
_quickly_ the pounded sugar; and have some boards put in the oven
thick enough to prevent the bottom of the meringues from acquiring too
much color. Cut some strips of paper about two inches wide; place this
paper on the board and drop a tablespoonful at a time of the mixture
on the paper, taking care to let all the meringues be the same size.
In dropping it from the spoon, give the mixture the form of an egg and
keep the meringues about two inches apart from each other on the
paper. Strew over them some sifted sugar and bake in a moderate oven
for half an hour. As soon as they begin to color, remove them from the
oven; take each slip of paper by the two ends and turn it gently on
the table and with a small spoon take out the soft part of each
meringue. Spread some clean paper on the board, turn the meringues
upside down and put them into the oven to harden and brown on the
other side. When required for table, fill them with whipped cream,
flavored with liquor or vanilla and sweeten with pounded sugar. Join
two of the meringues together and pile them high in the dish. To vary
their appearance, finely chopped almonds or currants may be strewn
over them before the sugar is sprinkled over; and they may be
garnished with any bright-colored preserve. Great expedition is
necessary in making this sweet dish, as, if the meringues are not put
into the oven as soon as the sugar and eggs are mixed, the former
melts and the mixture would run on the paper instead of keeping its
egg-shape. The sweeter the meringues are made the crisper will they
be; but if there is not sufficient sugar mixed with them, they will
most likely be tough. They are sometimes colored with cochineal; and
if kept well-covered in a dry place, will remain good for a month or
six weeks.
JELLY KISSES.
Kisses, to be served for dessert at a large dinner, with other
suitable confectionery, may be varied in this way: Having made the
kisses, heap them in the shape of half an egg, placed upon stiff
letter paper lining the bottom of a thick baking pan; put them in a
moderate oven until the outside is a little hardened; then take one
off carefully, take out the soft inside with the handle of a spoon,
and put it back with the mixture, to make more; then lay the shell
down. Take another and prepare it likewise; fill the shells with
currant jelly or jam; join two together, cementing them with some of
the mixture; so continue until you have enough. Make kisses, cocoanut
drops, and such like, the day before they are wanted.
This recipe will make a fair-sized cake basket full. It adds much to
their beauty when served up to tint half of them pale pink, then unite
white and pink. Serve on a high glass dish.
COCOANUT MACAROONS.
Make a "kiss" mixture, add to it the white meat, grated, and finish as
directed for KISSES.
ALMOND MACAROONS.
Half a pound of sweet almonds, a coffeecupful of white sugar, the
whites of two eggs; blanch the almonds and pound them to a paste; add
to them the sugar and the beaten whites of eggs; work the whole
together with the back of a spoon, then roll the mixture in your hands
in balls about the size of a nutmeg, dust sugar over the top, lay them
on a sheet of paper at least an inch apart. Bake in a cool oven a
light brown.
CHOCOLATE MACAROONS.
Put three ounces of plain chocolate in a pan and melt on a slow fire;
then work it to a thick paste with one pound of powdered sugar and the
whites of three eggs; roll the mixture down to the thickness of about
one-quarter of an inch; cut it in small, round pieces with a
paste-cutter, either plain or scalloped; butter a pan slightly, and
dust it with flour and sugar in equal quantities; place in it the
pieces of paste or mixture, and bake in a hot but not too quick oven.
LEMON JELLY. No. 1.
Wash and prepare four calf's feet, place them in four quarts of water,
and let them simmer gently five hours. At the expiration of this time
take them out and pour the liquid into a vessel to cool; there should
be nearly a quart. When cold, remove every particle of fat, replace
the jelly into the preserving-kettle, and add one pound of loaf sugar,
the rind and juice of two lemons; when the sugar has dissolved, beat
two eggs with their shells in one gill of water, which pour into the
kettle and boil five minutes, or until perfectly clear; then add one
gill of Madeira wine and strain through a flannel bag into any form
you like.
LEMON JELLY. No. 2.
To a package of gelatine add a pint of cold water, the juice of four
lemons and the rind of one; let it stand one hour, then add one pint
of boiling water, a pinch of cinnamon, three cups of sugar; let it all
come to a boil; strain through a napkin into molds, set away to get
cold. Nice poured over sliced bananas and oranges.
WINE JELLY.
One package of gelatine, one cupful of cold water soaked together two
hours; add to this three cupfuls of sugar, the juice of three lemons
and the grated rind of one. Now pour over this a quart of boiling
water and stir until dissolved, then add a pint of sherry wine. Strain
through a napkin, turn into molds dipped in cold water and place in
the ice box for several hours.
One good way to mold this jelly is to pour some of it into the mold,
harden it a little, put in a layer of strawberries or raspberries, or
any fresh fruit in season, pour in jelly to set them; after they have
set, another layer of jelly, then another of berries, and so fill each
mold, alternating with jelly and berries.
CIDER JELLY.
This can be made the same, by substituting clear, sweet cider in place
of the wine.
ORANGE JELLY.
Orange jelly is a great delicacy and not expensive. To make a large
dish, get six oranges, two lemons, a two-ounce package of gelatine.
Put the gelatine to soak in a pint of water, squeeze the orange juice
into a bowl, also the lemon juice, and grate one of the lemon skins in
with it. Put about two cupfuls of sugar with the gelatine, then stir
in the orange juice, and pour over all three pints of boiling water,
stirring constantly. When the gelatine is entirely dissolved, strain
through a napkin into molds or bowls wet with cold water, and set
aside to harden. In three or four hours it will be ready for use and
will last several days.
VARIEGATED JELLY.
After dividing a box of Cox's gelatine into halves, put each half into
a bowl with half a cupful of cold water. Put three-quarters of an
ounce or six sheets of pink gelatine into a third bowl containing
three-fourths of a cupful of cold water. Cover the bowls to keep out
the dust and set them away for two hours. At the end of that time, add
a pint of boiling water, a cupful of sugar, half a pint of wine, and
the juice of lemon to the pink gelatine, and, after stirring till the
gelatine is dissolved, strain the liquid through a napkin. Treat one
of the other portions of the gelatine in the same way. Beat together
the yolks of four eggs and half a cupful of sugar, and, after adding
this mixture to the third portion of gelatine, stir the new mixture
into a pint and a third of boiling milk, contained in a double boiler.
Stir on the fire for three minutes, then strain through a fine sieve,
and flavor with a teaspoonful of vanilla extract. Place in a deep pan
two molds, each holding about three pints, and surround them with ice
and water. Pour into these molds, in equal parts, the wine jelly
which was made with the clear gelatine, and set it away to harden.
When it has become set, pour in the pink gelatine, which should have
been set away in a place not cold enough to make it harden. After it
has been transferred and has become hard, pour into the molds the
mixture of eggs, sugar and gelatine, which should be in a liquid
state. Set the molds in an ice chest for three or four hours. At
serving time, dip them into tepid water to loosen the contents, and
gently turn the jelly out upon flat dishes.
The clear jelly may be made first and poured into molds, then the pink
jelly and finally the egg jelly.
STRAWBERRY JELLY.
Strawberries, pounded sugar; to every pint of juice allow half a
package of Cox's gelatine.
Pick the strawberries, put them into a pan, squeeze them well with a
wooden spoon, add sufficient pounded sugar to sweeten them nicely, and
let them remain for one hour that the juice may be extracted; then add
half a pint of water to every pint of juice. Strain the strawberry
juice and water through a napkin; measure it and to every pint allow
half a package of Cox's gelatine dissolved in a teacupful of water.
Mix this with the juice, put the jelly into a mold and set the mold on
ice. A little lemon juice added to the strawberry juice improves the
flavor of the jelly, if the fruit is very ripe; but it must be well
strained before it is put with the other ingredients, or it will make
the jelly muddy. Delicious and beautiful.
RECIPE FOR CHEESE CUSTARD.
For three persons, two ounces of grated parmesan cheese; the whites of
three eggs beaten to a stiff froth, a little pepper, salt and cayenne,
a little milk or cream to mix; bake for a quarter of an hour.
ICE CREAM AND ICES
ICE-CREAM.
One pint of milk, the yolks of two eggs, six ounces of sugar and one
tablespoonful of cornstarch. Scald but do not boil. Then put the
whites of the two eggs into a pint of cream; whip it. Mix the milk and
cream, flavor and freeze. One teaspoonful of vanilla or lemon is
generally sufficient.
The quantity, of course, can be increased to any amount desired, so
long as the relative proportions of the different ingredients are
observed.
PURE ICE-CREAM.
Genuine ice-cream is made of the pure sweet cream in this proportion:
Two quarts of cream, one pound of sugar; beat up, flavor and freeze.
For family use, select one of the new patent freezers, as being more
rapid and less laborious for small quantities than the old style
turned entirely by hand. All conditions being perfect, those with
crank and revolving dashers effect freezing in eight to fifteen
minutes.
FRUIT ICE-CREAM.
_Ingredients._--To every pint of fruit juice allow one pint of cream;
sugar to taste.
Let the fruit be well ripened; pick it off the stalks and put it into
a large earthen pan. Stir it about with a wooden spoon, breaking it
until it is well mashed; then, with the back of the spoon, rub it
through a hair-sieve. Sweeten it nicely with pounded sugar; whip the
cream for a few minutes, add it to the fruit, and whisk the whole
again for another five minutes. Put the mixture into the freezer and
freeze. Raspberry, strawberry, currant, and all fruit ice-creams are
made in the same manner. A little powdered sugar sprinkled over the
fruit before it is mashed assists to extract the juice. In winter,
when fresh fruit is not obtainable, a little jam may be substituted
for it; it should be melted and worked through a sieve before being
added to the whipped cream; and if the color should not be good, a
little prepared cochineal may be put in to improve its appearance. In
making berry flavoring for ice-cream, the milk should never be heated;
the juice of the berries added to _cold_ cream, or fresh rich milk,
mixed with _cold_ cream, the juice put in just before freezing, or
when partly frozen.
CHOCOLATE ICE-CREAM. No. 1. (Very fine.)
Add four ounces of grated chocolate to a cupful of sweet milk, then
mix it thoroughly to a quart of thick sweet cream; no flavoring is
required but vanilla. Sweeten with a cupful of sugar; beat again and
freeze.
CHOCOLATE ICE-CREAM. No. 2.
Beat two eggs very light and cream them with two cupfuls of sugar.
Scald a pint of milk and turn on by degrees, mixing well with the
sugar and eggs. Stir in this half a cupful of grated chocolate; return
to the fire and heat until it thickens, stirring briskly; take off and
set aside to cool. When thoroughly cold, freeze.
COCOANUT ICE-CREAM.
One quart of cream, one pint of milk, three eggs, one cupful and a
half of sugar and one of prepared cocoanut, the rind and juice of a
lemon. Beat together the eggs and grated lemon rind and put with the
milk in the double boiler. Stir until the mixture begins to thicken.
Add the cocoanut and put away to cool. When cool add the sugar, lemon
juice and cream. Freeze.
CUSTARD ICE-CREAM.
Sweeten one quart of cream or rich milk with half a pound of sugar and
flavor to taste; put it over the fire in a farina-kettle; as soon as
it begins to boil, stir into it a tablespoonful of cornstarch or rice
flour which has been previously mixed smooth with a little milk; after
it has boiled a few minutes, take it off the fire and stir in very
gradually six eggs which have been beaten until thick; when quite
cold, freeze it as ice-cream.
STRAWBERRY ICE-CREAM.
Mix a cupful of sugar with a quart of ripe strawberries, let them
stand half a day, then mash and strain them through a coarse towel,
then add to the juice a full cupful of sugar and when dissolved, beat
in a quart of fresh thick cream. Raspberries, pineapple and other
fruits made the same.
FRUIT CREAM.
Make a rich, boiled custard; flavor with wine and vanilla; pour it
into a freezer. When half frozen, add pounded almonds, chopped citron
and brandy, peaches or chopped raisins. Have the freezer half full of
custard and fill up with the fruit. Mix well and freeze again. Almost
any kind of fruits that are preferred may be substituted for the
above.
TUTTI FRUTTI ICE-CREAM.
Take two quarts of the richest cream and add to it one pound of
pulverized sugar and four whole eggs; mix well together; place on the
fire, stirring constantly, and just bring to boiling point; now remove
immediately and continue to stir until nearly cold; flavor with a
tablespoonful of extract of vanilla; place in freezer and, when half
frozen, mix thoroughly into it one pound of preserved fruits, in equal
parts of peaches, apricots, gages, cherries, pineapples, etc.; all of
these fruits are to be cut up into small pieces and mixed well with
frozen cream. If you desire to _mold_ this ice sprinkle it with a
little carmine, dissolved in a teaspoonful of water, with two drops of
spirits of ammonia; mix in this color, so that it will be streaky or
in veins like marble.
ICE-CREAM WITHOUT A FREEZER.
Beat the yolks of eight eggs very light, and add thereto four cupfuls
of sugar, and stir well. Add to this, little by little, one quart of
rich milk that has been heated almost to boiling, beating all the
while; then put in the whites of eight eggs beaten to a stiff froth.
Then boil the mixture in a pail set inside another containing hot
water. Boil about fifteen minutes or until it is as thick as a boiled
custard, stirring steadily meanwhile. Pour into a bowl to cool. When
quite cold, beat into it three pints of rich sweet cream and five
teaspoonfuls of vanilla, or such other flavoring as you prefer. Put it
into a pail having a close-fitting cover and pack in pounded ice and
salt,--_rock salt_, not the common kind,--about three-fourths ice and
one-forth salt. When packed, before putting the ice on top of the
cover, beat the custard as you would batter, for five minutes steady;
then put on the cover and put the ice and salt over it, and cover the
whole with a thick mat, blanket or carpet and let it stand for an
hour. Then carefully uncover and scrape from the bottom and sides of
the pail the thick coating of frozen custard, making every particle
clear, and beat again very hard, until the custard is a smooth,
half-congealed paste. Do this thoroughly. Put on the cover, ice, salt
and blanket, and leave it for five or six hours, replenishing the ice
and salt if necessary.
_Common Sense in the Household._
FROZEN PEACHES.
One can or twelve large peaches, two coffeecupfuls of sugar, one pint
of water and the whites of three eggs beaten to a stiff froth; break
the peaches rather fine and stir all the ingredients together; freeze
the whole into form.
Frozen fruit of any kind can be made the same way; the fruit should be
mashed to a smooth pulp, but not thinned too much. In freezing, care
should be taken to prevent its getting lumpy.
FROZEN FRUITS.
The above recipe, increasing the quantity of peaches, raspberries or
whatever fruit you may use, and adding a small amount of rich cream,
make fine frozen fruits. In freezing, you must be especially careful
to prevent its getting lumpy.
LEMON ICE.
The juice of six lemons and the grated rind of three, a large sweet
orange, juice and rind; squeeze out all the juice and steep it in the
rind of orange and lemons a couple of hours; then squeeze and strain
through a towel, add a pint of water and two cupfuls of sugar. Stir
until dissolved, turn into a freezer, then proceed as for ice-cream,
letting it stand longer, two or three hours.
When fruit jellies are used, gently heat the water sufficiently to
melt them; then cool and freeze. Other flavors may be made in this
manner, varying the flavoring to taste.
PINEAPPLE SHERBET.
Grate two pineapples and mix with two quarts of water and a pint of
sugar; add the juice of two lemons and the beaten whites of four eggs.
Place in a freezer and freeze.
RASPBERRY SHERBET.
Two quarts of raspberries, one cupful of sugar, one pint and a half of
water, the juice of a large lemon, one tablespoonful of gelatine. Mash
the berries and sugar together and let them stand two hours. Soak the
gelatine in cold water to cover. Add one pint of the water to the
berries and strain. Dissolve the gelatine in half a pint of boiling
water, add this to the strained mixture and freeze.
ORANGE-WATER ICE.
Add a tablespoonful of gelatine to one gill of water; let it stand
twenty minutes and add half a pint of boiling water; stir until
dissolved and add four ounces of powdered sugar, the strained juice of
six oranges and cold water enough to make a full quart in all. Stir
until the sugar is dissolved; pour into the freezing can and freeze.
(See LEMON ICE.)
ALMOND ICE.
Two pints of milk, eight ounces of cream, two ounces of orange-flower
water, eight ounces of sweet almonds, four ounces of bitter almonds;
pound all in a marble mortar, pouring in from time to time a few drops
of water; when thoroughly pounded add the orange-flower water and half
of the milk; pass this, tightly squeezed, through a cloth; boil the
rest of the milk with the cream and keep stirring it with a wooden
spoon; as soon as it is thick enough, pour in the almond milk; give it
one boiling, take it off and let it cool in a bowl or pitcher before
pouring it into the mold for freezing.
CURRANT ICE.
A refreshing ice is made of currants or raspberries, or equal portions
of each. Squeeze enough fruit in a jelly-bag to make a pint of juice;
add a pint each of the water and sugar; pour the whole, boiling hot,
onto whites of three eggs, beaten to a stiff froth, and whip the
mixture thoroughly. When cool, freeze in the usual manner. Part red
raspberry juice is a much finer flavor.
Any juicy fruit may be prepared in this manner.
DUMPLINGS AND PUDDINGS
It depends as much upon the judgment of the cook as on the materials
used to make a good pudding. Everything should be the best in the way
of materials, and a proper attention to the rules, with some practice,
will ensure success.
Puddings are either boiled, baked or steamed; if boiled, the materials
should be well worked together, put into a thick cloth bag, previously
dipped in hot water, wringing it slightly and dredging the inside
_thickly_ with flour; tie it firmly, allowing room for it to swell;
drop it into a kettle of _boiling_ water, with a small plate or saucer
in the bottom to keep it from sticking to the kettle. It should not
cease boiling one moment from the time it is put in until taken out,
and the pot must be tightly covered, and the cover not removed except
when necessary to add water from the _boiling_ tea-kettle when the
water is getting low. When done, dip immediately in cold water and
turn out. This should be done just before placing on the table.
Or butter a tin pudding-mold or an earthen bowl; close it tight so
that water cannot penetrate; drop it into boiling water and boil
steadily the required time. If a bowl is used it should be well
buttered and not quite filled with the pudding, allowing room for it
to swell; then a cloth wet in hot water, slightly wringing it, then
floured on the inner side, and tied over the bowl, meeting under the
bottom.
To steam a pudding, put it into a tin pan or earthen dish; tie a cloth
over the top, first dredging it in flour, and set it in a steamer.
Cover the steamer closely; allow a little longer time than you do for
boiling.
Molds or basins for baking, steaming or boiling should be well
buttered before the mixture is put into them. Allow a little longer
time for steaming than for boiling.
Dumplings boiled the same way, put into little separate cloths.
Batter puddings should be smoothly mixed and free from lumps. To
ensure this, first mix the flour with a very small portion of milk,
the yolks of the eggs and the sugar thoroughly beaten together, and
added to this; then add the remainder of the milk by degrees, then the
seasoning, then the beaten whites of eggs last. Much success in making
this kind of pudding depends upon a strict observance of this rule;
for, although the materials may be good, if the eggs are put into the
milk before they are mixed with the flour, there will be a custard at
the top and a soft dough at the bottom of your dish.
All sweet puddings require a _little_ salt to prevent insipidity and
to draw out the flavor of the several ingredients, but a grain too
much will spoil any pudding.
In puddings where wine, brandy, cider, lemon juice or any acid is
used, it should be stirred in last and gradually, or it is apt to
curdle the milk or eggs.
In making _custard puddings_ (puddings made with eggs and milk), the
yolks of the eggs and sugar should be thoroughly beaten together
before any of the milk or seasoning is added, and the beaten whites of
eggs last.
In making puddings of bread, rice, sago, tapioca, etc., the eggs
should be beaten very light, and mixed with a portion of the milk,
before adding them to the other ingredients. If the eggs are mixed
with the milk, without having been thus beaten, the milk will be
absorbed by the bread, rice, sago, tapioca, etc., without rendering
them light.
The freshness of all pudding ingredients is of much importance, as one
bad article will taint the whole mixture.
When the _freshness_ of eggs is _doubtful_, break each one separately
in a cup before mixing them all together. Should there be a bad one
amongst them, it can be thrown away; whereas, if mixed with the good
ones, the entire quantity would be spoiled. The yolks and whites
beaten separately make the articles they are put into much lighter.
Raisins and dried fruit for puddings should be carefully picked and,
in many cases, stoned. Currants should be well washed, pressed in a
cloth and placed on a dish before the fire to get thoroughly dry; they
should be then picked carefully over, and _every piece of grit or
stone_ removed from amongst them. To plump them, some cooks pour
boiling water over them and then dry them before the fire.
[Illustration: STATE DINING ROOM.]
[Illustration: THE BLUE ROOM.]
Many baked pudding recipes are quite as good boiled. As a safe rule
boil the pudding _twice as long_ as you would bake it; and remember
that a boiling pudding should never be touched after it is once put on
the stove; a jar of the kettle destroys the lightness of the pudding.
If the water boils down and more must be added, it must be done so
carefully that the mold will not hit the side of the kettle, and it
must not be allowed to stop boiling for an instant.
Batter should never-stick to the knife when it is sent to the table;
it will do this both when less than sufficient number of eggs is mixed
with it and when it is not cooked enough; about four eggs to the half
pound of flour will make it firm enough to cut smoothly.
When baked or boiled puddings are sufficiently solid, turn them out of
the dish they were baked in, bottom uppermost and strew over them
finely sifted sugar.
When pastry or baked puddings are not done through, and yet the
outside is sufficiently brown, cover them over with a piece of white
paper until thoroughly cooked; this prevents them from getting burnt.
TO CLEAN CURRANTS.
Put them in a sieve or colander and sprinkle them thickly with flour;
rub them well until they are separated, and the flour, grit and fine
stems have passed through the strainer. Place the strainer and
currants in a pan of water and wash thoroughly; then lift the strainer
and currants together, and change the water until it is clear. Dry the
currants between clean towels. It hardens them to dry in an oven.
TO CHOP SUET.
Break or cut in small pieces, sprinkle with sifted flour, and chop in
a cold place to keep it from becoming sticky and soft.
TO STONE RAISINS.
Put them in a dish and pour _boiling_ water over them; cover and let
them remain in it ten minutes; it will soften so that by rubbing each
raisin between the thumb and finger, the seeds will come out clean;
then they are ready for cutting or chopping if required.
APPLE DUMPLINGS.
Make a rich biscuit dough, the same as soda or baking-powder biscuit,
only adding a little more shortening. Take a piece of dough out on the
molding-board, roll out almost as thin as pie crust; then cut into
square pieces large enough to cover an apple. Put into the middle of
each piece two apple halves that have been pared and cored; sprinkle
on a spoonful of sugar and a pinch of ground cinnamon, turn the ends
of the dough over the apple and lap them tight. Lay the dumplings in a
dripping-pan buttered, the smooth side upward. When the pans are
filled, put a small piece of butter on top of each, sprinkle over a
large handful of sugar, turn in a cupful of boiling water, then place
in a moderate oven for three-quarters of an hour. Baste with the
liquor once while baking. Serve with pudding-sauce or cream and sugar.
BOILED APPLE DUMPLINGS.
The same recipe as the above, with the exception that they are put
into a small coarse cloth well floured after being dipped in hot
water. Each cloth to be tied securely, but leaving room enough for the
dumpling to swell. Put them in a pot of boiling water and boil
three-quarters of an hour. Serve with sweet sauce. Peaches and other
fruits used in the same manner.
BOILED RICE DUMPLINGS, CUSTARD SAUCE.
Boil half a pound of rice, drain and mash it moderately fine. Add to
it two ounces of butter, three ounces of sugar, half a saltspoonful of
mixed ground spice, salt and the yolks of two eggs. Moisten a trifle
with a tablespoonful or two of cream. With floured hands shape the
mixture into balls, and tie them in floured pudding cloths. Steam or
boil forty minutes and send to table with a custard sauce made as
follows:--
Mix together four ounces of sugar and two ounces of butter (slightly
warmed). Beat together the yolks of two eggs and a gill of cream; mix
and pour the sauce in a double saucepan; set this in a pan of hot
water and whisk thoroughly three minutes. Set the saucepan in cold
water and whisk until the sauce is cooled.
SUET DUMPLINGS. No. 1.
One pint bowl of fine bread crumbs, one-half cupful of beef suet
chopped fine, the whites and yolks of four eggs beaten separately and
very light, one teaspoonful of cream of tartar sifted into half a
cupful of flour, half a teaspoonful of soda dissolved in a little
water, and a teaspoonful of salt. Wet it all together with milk enough
to make a stiff paste. Flour your hands and make into balls. Tie up in
separate cloths that have been wrung out in hot water and floured
inside; leave room, when tying, for them to swell. Drop them into
_boiling_ water and boil about three-quarters of an hour. Serve _hot_,
with wine sauce, or syrup and butter.
SUET DUMPLINGS. No. 2.
One cupful of suet chopped fine, one cupful of grated English muffins
or bread, one cupful of flour, half a teaspoonful of baking powder,
half a cupful of sugar, two eggs, one pint of milk, a large pinch of
salt. Sift together powder and flour, add the beaten eggs, grated
muffins, sugar, suet and milk; form into smooth batter, which drop by
tablespoonfuls into a pint of boiling milk, three or four at a time;
when done, dish and pour over the milk they were boiled in. A Danish
dish; very good.
PRESERVE DUMPLINGS.
Preserved peaches, plums, quinces, cherries or any other sweetmeat;
make a light crust, and roll a small piece of moderate thickness and
fill with the fruit in quantity to make the size of a peach dumpling;
tie each one in a dumpling cloth, well floured inside, drop them into
hot water and boil half an hour; when done, remove the cloth, send to
table hot and eat with cream.
OXFORD DUMPLINGS.
Beat until quite light one tablespoonful of sugar and the yolks of
three eggs, add half a cupful of finely chopped suet, half a cupful of
English currants, one cupful of sifted flour, in which there has been
sifted a heaping teaspoonful of baking powder, a little nutmeg, one
teaspoonful of salt and, lastly, the beaten whites of the eggs; flour
your hands and make it into balls the size of an egg; boil in separate
cloth one hour or more. Serve with wine sauce.
LEMON DUMPLINGS.
Mix together a pint of grated bread crumbs, half a cupful of chopped
suet, half a cupful of moist sugar, a little salt and a small
tablespoonful of flour, adding the grated rind of a lemon. Moisten it
all with the whites and yolks of two eggs _well_ beaten and the juice
of the lemon, strained. Stir it all well together and put the mixture
into small cups well buttered; tie them down with a cloth dipped in
flour and boil three-quarters of an hour. Turn them out on a dish,
strew sifted sugar over them and serve with wine sauce.
BOILED APPLE PUFFETS.
Three eggs, one pint of milk, a little salt, sufficient flour to
thicken as waffle batter, one and one-half teaspoonfuls of baking
powder. Fill teacups alternately with a layer of batter and then of
apples chopped fine. Steam one hour. Serve hot with flavored cream and
sugar. You can substitute any fresh fruit or jams your taste prefers.
COMMON BATTER.
For boiled puddings, fritters, etc., is made with one cupful of milk,
a pinch of salt, two eggs, one tablespoonful of melted butter, one
cupful of flour and a small teaspoonful of baking powder. Sift the
flour, powder and salt together, add the melted butter, the eggs well
beaten and the milk; mix into a very smooth batter, a little thicker
than for griddle-cakes.
ALMOND PUDDING.
Turn boiling water on to three-fourths of a pound of sweet almonds,
let it remain until the skin comes off easily; rub with a dry cloth;
when dry, pound fine with one large spoonful of rose-water; beat six
eggs to a stiff froth with three spoonfuls of fine white sugar; mix
with one quart of milk, three spoonfuls of pounded crackers, four
ounces of melted butter, and the same of citron cut into bits; add
almonds, stir altogether and bake in a small pudding-dish with a
lining and rim of pastry. This pudding is best when cold. It will bake
in half an hour in a quick oven.
APPLE PUDDING, BAKED.
Stir two tablespoonfuls of butter and half a cupful of sugar to a
cream; stir into this the yolks of four eggs, well beaten, the juice
and grated rind of one lemon and half a dozen sound, green tart
grated. Now stir in the four beaten whites of the eggs, season with
cinnamon or nutmeg; bake. To be served cold with cream.
BOILED APPLE PUDDING.
Take three eggs, three apples, a quarter of a pound of bread crumbs,
one lemon, three ounces of sugar, three ounces of currants, half a
wine-glassful of wine, nutmeg, butter and sugar for sauce. Pare, core
and mince the apples and mix with the bread crumbs, nutmeg, grated
sugar, currants; the juice of the lemon and half the rind grated. Beat
the eggs well, moisten the mixture with these and beat all together,
adding the wine last; put the pudding in a buttered mold, tie it down
with a cloth; boil one hour and a half and serve with sweet sauce.
BIRDS' NEST PUDDING.
Core and peel eight apples, put in a dish, fill the places from which
the cores have been taken with sugar and a little grated nutmeg; cover
and bake. Beat the yolks of four eggs light, add two teacupfuls of
flour, with three even teaspoonfuls of baking powder sifted with it,
one pint of milk with a teaspoonful of salt; then add the whites of
the eggs well beaten, pour over the apples and bake one hour in a
moderate oven. Serve with sauce.
BREAD AND BUTTER PUDDING. No. 1.
Butter the sides and bottom of a deep pudding-dish, then butter thin
slices of bread, sprinkle thickly with sugar, a little cinnamon,
chopped apple, or any fruit you prefer between each slice, until your
dish is full. Beat up two eggs, add a tablespoonful of sifted flour;
stir with the three cupfuls of milk and a little salt; pour over this
the bread, let it stand one hour and then bake slowly, with a cover
on, three-quarters of an hour; then take the cover off and brown.
Serve with wine and lemon sauce.
Pie-plant, cut up in small pieces with plenty of sugar, is fine made
in this manner.
BREAD AND BUTTER PUDDING. No. 2.
Place a layer of stale bread, rolled fine, in the bottom of a
pudding-dish, then a layer of any kind of fruit; sprinkle on a little
sugar, then another layer of bread crumbs and of fruit; and so on
until the dish is full, the top layer being crumbs. Make a custard as
for pies, add a pint of milk and mix. Pour it over the top of the
pudding and bake until the fruit is cooked.
Stale cake, crumbed fine, in place of bread, is an improvement.
COLD BERRY PUDDING.
Take rather stale bread--baker's bread or light home-made--cut in thin
slices and spread with butter. Add a very little water and a little
sugar to one quart or more of huckleberries and blackberries, or the
former alone. Stew a few minutes until juicy; put a layer of buttered
bread in your buttered pudding-dish, then a layer of stewed berries
while hot and so on until full; lastly, a covering of stewed berries.
It may be improved with a rather soft frosting over the top. To be
eaten cold with thick cream and sugar.
APPLE TAPIOCA PUDDING.
Put one teacupful of tapioca and one teaspoonful of salt into one pint
and a half of water, and let it stand several hours where it will be
quite warm, but not cook; peel six tart apples, take out the cores,
fill them with sugar, in which is grated a little nutmeg and lemon
peel, and put them in a pudding-dish; over these pour the tapioca,
first mixing with it one teaspoonful of melted butter and a cupful of
cold milk, and half a cupful of sugar; bake one hour; eat with sauce.
When fresh fruits are in season, this pudding is exceedingly nice,
with damsons, plums, red currants, gooseberries or apples; when made
with these, the pudding must be thickly sprinkled over with sifted
sugar.
Canned or fresh peaches may be used in place of apples in the same
manner, moistening the tapioca with the juice of the canned peaches in
place of the cold milk. Very nice when quite cool to serve with sugar
and cream.
APPLE AND BROWN-BREAD PUDDING.
Take a pint of brown bread crumbs, a pint bowl of chopped apples, mix;
add two-thirds of a cupful of finely-chopped suet, a cupful of
raisins, one egg, a tablespoonful of flour, half a teaspoonful of
salt. Mix with half a pint of milk, and boil in buttered molds about
two hours. Serve with sauce flavored with lemon.
APPLE-PUFF PUDDING.
Put half a pound of flour into a basin, sprinkle in a little salt,
stir in gradually a pint of milk; when quite smooth add three eggs;
butter a pie-dish, pour in the batter; take three-quarters of a pound
of apples, seed and cut in slices, and put in the batter; place bits
of butter over the top; bake three-quarters of an hour; when done,
sprinkle sugar over the top and serve hot.
PLAIN BREAD PUDDING, BAKED.
Break up about a pint of stale bread after cutting off the crust, pour
over it a quart of boiling milk; add to this a piece of butter the
size of a small egg; cover the dish tight and let it stand until cool;
then with a spoon mash it until fine, adding a teaspoonful of cinnamon
and one of nutmeg grated, half a cupful of sugar and one-quarter of a
teaspoonful of soda dissolved in a little hot water. Beat up four eggs
very light and add last. Turn all into a well-buttered pudding-dish
and bake three-quarters of an hour. Serve it warm with hard sauce.
This recipe may be steamed or boiled; very nice either way.
SUPERIOR BREAD PUDDINGS.
One and one-half cupfuls of white sugar, two cupfuls of fine, dry
bread crumbs, five eggs, one tablespoonful of butter, vanilla,
rose-water or lemon flavoring, one quart of fresh rich milk and half a
cupful of jelly or jam. Rub the butter into a cupful of sugar; beat
the yolks very light, and stir these together to a cream. The bread
crumbs soaked in milk come next, then the flavoring. Bake in a
buttered pudding-dish--a large one and but two-thirds full--until the
custard is "set." Draw to the mouth of the oven, spread over with jam
or other nice fruit conserve. Cover this with a meringue made of the
whipped whites and half a cupful of sugar. Shut the oven and bake
until the meringue begins to color. Eat cold with cream. In strawberry
season, substitute a pint of fresh fruit for preserves. It is then
delicious. Serve with any warm sauce.
BOILED BREAD PUDDING.
To one quart of bread crumbs soaked soft in a cup of hot milk, add one
cupful of molasses, one cupful of fruit or chopped raisins, one
teaspoonful each of spices, one tablespoonful of butter, a teaspoonful
of salt, one teaspoonful of soda, about a cupful of flour sifted;
boil or steam three hours. Serve with sweet sauce.
ALMOND PUDDING. No. 1.
Put two quarts of milk into a double boiler; stir into it two heaping
tablespoonfuls of sifted flour that has been stirred to a cream, with
a little of the milk. When it boils, care should be taken that it does
not burn; when cooked, take from the fire and let it cool. Take the
skins off from two pounds of sweet almonds, pound them fine, stir them
into the milk; add a teaspoonful of salt, a cupful of sugar, flavoring
and six well-beaten eggs, the yolks and whites beaten separately. Put
bits of butter over the top. Bake one hour. A gill of brandy or wine
improves it.
ALMOND PUDDING. No. 2.
Steep four ounces of crumbs of bread, sliced, in one and one-half
pints of cream, or grate the bread; then beat half a pound of blanched
almonds very fine till they become a paste, with two teaspoonfuls of
orange-flower water; beat up the yolks of eight eggs and the whites of
four; mix all well together; put in a quarter of a pound of loaf sugar
and stir in three or four ounces of melted butter; put it over the
fire, stirring it until it is thick; lay a sheet of paper at the
bottom of a dish and pour in the ingredients; bake half an hour. Use
the remaining four whites of eggs for a meringue for the top.
BATTER PUDDING, BAKED.
Four eggs, the yolks and whites beaten separately, one pint of milk,
one teaspoonful of salt, one teaspoonful of baking powder, two cupfuls
of sifted flour. Put the whites of the eggs in last. Bake in an
earthen dish that can be set on the table. Bake forty-five minutes;
serve with rich sauce.
BOILED BATTER PUDDING.
Sift together a pint of flour and a teaspoonful of baking powder into
a deep dish, sprinkle in a little salt, adding also a tablespoonful of
melted butter. Stir into this gradually a pint of milk; when quite
smooth, add four eggs, yolks and whites beaten separately. Now add
enough more flour to make a _very stiff_ batter. If liked, any kind of
fruit may be stirred into this; a pint of berries or sliced fruit.
Boil two hours. Serve with cream and sugar, wine sauce, or any sweet
sauce.
CUSTARD PUDDING. No. 1.
Take five tablespoonfuls out of a quart of cream or rich milk and mix
them with two large spoonfuls of fine flour. Set the rest of the milk
to boil, flavoring it with bitter almonds broken up. When it has
boiled hard, take it off, strain it and stir it in the cold milk and
flour. Set it away to cool and beat well eight yolks and four whites
of eggs; add them to the milk and stir in, at the last, a glass of
brandy or white wine, a teaspoonful of powdered nutmeg and half a
cupful of sugar. Butter a large bowl or mold; pour in the mixture; tie
a cloth tightly over it; put it into a pot of boiling water and boil
it two hours, replenishing the pot with hot water from a tea-kettle.
When the pudding is done, let it get cool before you turn it out. Eat
it with butter and sugar stirred together to a cream and flavored with
lemon juice or orange.
CUSTARD PUDDING. No. 2.
Pour one quart of milk in a deep pan and let the pan stand in a kettle
of boiling water, while you beat to a cream eight eggs and six
tablespoonfuls of fine sugar and a teaspoon of flour; then stir the
eggs and sugar into the milk and continue stirring until it begins to
thicken; then remove the pan from the boiling water, scrape down the
sides, stir to the bottom until it begins to cool, add a tablespoonful
of peach-water, or any other flavor you may prefer, pour into little
cups and, when cold, serve.
CUSTARD PUDDINGS.
The recipe for COMMON CUSTARD, with the addition of chocolate grated,
banana, or pineapple or cocoanut, makes successfully those different
kinds of puddings.
APPLE CUSTARD PUDDINGS.
Put a quart of pared and quartered apples into a stewpan, with half a
cupful of water and cook them until they are soft. Remove from the
fire and add half a cupful of sugar, two tablespoonfuls of butter and
the grated rind and the juice of a lemon. Have ready mixed two cupfuls
of grated bread crumbs and two tablespoonfuls of flour; add this also
to the apple mixture, after which stir in two well-beaten eggs. Turn
all into a well-buttered pudding-dish and bake forty-five minutes in a
moderate oven. Serve with sugar and cream or hard sweet sauce.
CREAM PUDDING.
Beat the yolks and whites of six eggs well and stir them into one pint
of flour, one pint of milk, a little salt and a bit of soda dissolved
in a little water, the grated rind of a lemon and three spoonfuls of
sugar; just before baking stir in one pint of cream and bake in a
buttered dish. Eat with cream.
CREAM MERINGUE PUDDING.
Stir to a cream half a cupful of sugar with the white of one egg and
the yolks of four. Add one quart of milk and mix thoroughly. Put four
tablespoonfuls of flour and a teaspoonful of salt into another dish,
and pour half a cupful of the milk and egg mixture upon them, and beat
very smooth, gradually adding the rest of the milk and egg mixture.
Turn this all into a double boiler surrounded by boiling water; stir
this until smooth and thick like cream, or about fifteen minutes; then
add vanilla or other extract. Rub all through a strainer into a
well-buttered pudding-dish. Now beat the remaining three whites of
eggs to a stiff froth, and gradually add three tablespoonfuls of
powdered sugar, and spread roughly over the pudding. Cook for twenty
minutes in a _moderate_ oven. Serve cold.
CORNSTARCH PUDDING.
Reserve half a cupful of milk from a quart and put the remainder on
the stove in a double boiler. Mix four large tablespoonfuls of
cornstarch and a teaspoonful of salt with the half cupful of milk;
then stir the mixture into the boiling milk and beat well for two
minutes. Cover the boiler and cook the pudding for twelve minutes;
then pour it into a pudding-dish and set in a cool place for half an
hour. When the time for serving comes, make a sauce in this manner:
Beat the whites of two eggs to a stiff, dry froth, and beat into this
two tablespoonfuls of powdered sugar. As soon as the sugar has been
well mixed with the whites, add half of a large tumbler of currant
jelly, or any other bright jelly, or any kind of preserved fruit may
be used. If you prefer, serve sugar and cream with the pudding instead
of a sauce.
COLD FRUIT PUDDING.
Throw into a pint of new milk the thin rind of a lemon, heat it slowly
by the side of the fire and keep at the boiling point until strongly
flavored. Sprinkle in a small pinch of salt and three-quarters of an
ounce of the finest isinglass or gelatine. When dissolved, strain
through muslin into a clean saucepan with five ounces of powdered
sugar and half a pint of rich cream. Give the whole one boil, stir it
briskly and add by degrees the well-beaten yolks of five eggs. Next
thicken the mixture as a custard over a slow fire, taking care not to
keep it over the fire a moment longer than necessary; pour it into a
basin and flavor with orange-flower water or vanilla. Stir until
nearly cold, then add two ounces of citron cut in thin strips and two
ounces of candied cherries. Pour into a buttered mold. For sauce use
any kind of fruit syrup.
CUBAN PUDDING.
Crumble a pound of sponge cakes, an equal quantity, or less if
preferred, of cocoanut, grated in a basin. Pour over two pints of rich
cream previously sweetened with a quarter of a pound of loaf sugar and
brought to the boiling point. Cover the basin and when the cream is
soaked up stir in it eight well-beaten eggs. Butter a mold, arrange
four or five ounces of preserved ginger around it, pour in the pudding
carefully and tie it down with a cloth. Steam or boil slowly for an
hour and a half; serve with the syrup from the ginger, which should be
warmed and poured over the pudding.
CRACKER PUDDING.
Of raspberries, may be made of one large teacupful of cracker crumbs,
one quart of milk, one spoonful of flour, a pinch of salt, the yolks
of three eggs, one whole egg and half a cupful of sugar. Flavor with
vanilla, adding a little pinch of salt. Bake in a moderate oven. When
done, spread over the top, while hot, a pint of well-sugared
raspberries. Then beat the whites of the three eggs very stiff, with
two tablespoonfuls of sugar, a little lemon extract, or whatever one
prefers. Spread this over the berries and bake a light brown. Serve
with fruit sauce made of raspberries.
BAKED CORN MEAL PUDDING, WITHOUT EGGS.
Take a large cupful of yellow meal and a teacupful of cooking molasses
and beat them well together; then add to them a quart of boiling milk,
some salt and a large tablespoonful of powdered ginger, add a cupful
of finely-chopped suet or a piece of butter the size of an egg.
Butter a brown earthen pan and turn the pudding in, let it stand
until it thickens; then as you put it into the oven, turn over it a
pint of cold milk, but do not stir it, as this makes the jelly. Bake
three hours. Serve warm with hard sauce.
This recipe has been handed down from mother to daughter for many
years back in a New England family.
BAKED CORN MEAL PUDDING, WITH EGGS.
One small cupful of Indian meal, one-half cupful of wheat flour
Stirred together with cold milk. Scald one pint of milk and stir the
mixture in it and cook until thick; then thin with cold milk to the
consistency of batter, not very thick; add half a cupful of sugar,
half a cupful of molasses, two eggs, two tablespoonfuls of butter, a
little salt, a tablespoonful of mixed cinnamon and nutmeg, two-thirds
of a teaspoonful of soda added just before putting it into the oven.
Bake two hours. After baking it half an hour, stir it up thoroughly,
then finish baking.
Serve it up hot, eat it with wine sauce, or with butter and syrup.
BOILED CORN MEAL PUDDING.
Warm a pint of molasses and a pint of milk, stir well together; beat
four eggs and stir gradually into molasses and milk; add a cupful of
beef suet chopped fine, or half a cupful of butter, and corn meal
sufficient to make a thick batter; add a teaspoonful of pulverized
cinnamon, the same of nutmeg, a teaspoonful of soda, one of salt, and
stir all together thoroughly; dip a cloth into boiling water, shake,
flour a little, turn in the mixture, tie up, leaving room for the
pudding to swell, and boil three hours; serve hot with sauce made of
drawn butter, wine and nutmeg.
BOILED CORN MEAL PUDDING, WITHOUT EGGS.
To one quart of boiling milk, stir in a pint and a half of Indian
meal, well sifted, a teaspoonful of salt, a cupful of molasses, half a
cupful of chopped suet and a teaspoonful of dissolved soda; tie it up
tight in a cloth, allowing room for it to swell, and boil four hours.
Serve with sweet sauce.
CORN MEAL PUFFS.
Into one quart of boiling milk stir eight tablespoonfuls of Indian
meal, four tablespoonfuls of powdered sugar and a teaspoonful of
nutmeg; let the whole boil five minutes, stirring constantly to
prevent its adhering to the saucepan; then remove it from the fire,
and when it has become cool stir into it six eggs, beaten as light as
possible; mix well, and pour the mixture into buttered teacups, nearly
filling them; bake in a moderate oven half an hour; serve with lemon
sauce.
DELICATE INDIAN PUDDING.
One quart milk, two heaping tablespoonfuls of Indian meal, four of
sugar, one of butter, three eggs, one teaspoonful of salt. Boil milk
in double boiler, sprinkle the meal into it, stirring all the while;
cook twelve minutes, stirring often. Beat together the eggs, salt,
sugar and one-half teaspoonful of ginger. Stir the butter into the
meal and milk. Pour this gradually over the egg mixture. Bake slowly
one hour. Serve with sauce of heated syrup and butter.
_Maria Parloa._
COTTAGE PUDDING.
One heaping pint of flour, half a cupful of sugar, one cupful of milk,
one teaspoonful of soda dissolved in the milk, one tablespoonful of
butter, two teaspoonfuls of cream of tartar rubbed dry in the flour;
flavor with nutmeg; bake in a _moderate_ oven; cut in slices and serve
warm with wine or brandy sauce, or sweet sugar sauce.
FRENCH COCOANUT PUDDING. No. 1.
One quart of milk, three tablespoonfuls of cornstarch, the yolks of
four eggs, half a cupful of sugar and a little salt; put part of the
milk, salt and sugar on the stove and let it boil; dissolve the
cornstarch in the rest of the milk; stir into the milk and while
boiling add the yolks and a cupful of grated cocoanut. Flavor with
vanilla.
_Frosting._--The whites of four eggs beaten to a stiff froth, half a
cupful of sugar, flavor with lemon; spread it on the pudding and put
it into the oven to brown, saving a little of the frosting to moisten
the top; then put on grated cocoanut to give it the appearance of
snowflake.
COCOANUT PUDDING. No. 2.
Half a pound of grated cocoanut Then mix with it half a cupful of
stale sponge cake, crumbled fine. Stir together until very light half
a cupful of butter and one of sugar, add a _coffee_cupful of rich milk
or cream. Beat six eggs very light and stir them gradually into the
butter and sugar in turn, with the grated cocoanut. Having stirred the
whole very hard, add two teaspoonfuls of vanilla; stir again, put into
a buttered dish and bake until set, or about three-quarters of an
hour. Three of the whites of the eggs could be left out for a meringue
on the top of the pudding. Most excellent.
COCOANUT PUDDING. No. 3.
A cup of grated cocoanut put into the recipes of Cracker Pudding and
Bread Pudding, makes good cocoanut pudding.
CHERRY PUDDING, BOILED OR STEAMED.
Two eggs well beaten, one cupful of sweet milk, sifted flour enough to
make a _stiff_ batter, two large teaspoonfuls of baking powder, a
pinch of salt and as many cherries as can be stirred in. Boil one hour
or steam and serve with liquid sauce.
Cranberries, currants, peaches, cherries, or any tart fruit is nice
used with this recipe. Serve with sweet sauce.
CHERRY PUDDING. No. 2.
Make a crust or paste of two cupfuls of flour, two teaspoonfuls of
baking powder, a teaspoonful of salt; wet up with milk or water; roll
out a quarter of an inch thick, butter a large common bowl and line it
with this paste, leaving it large enough to lap over the top; fill it
with stoned cherries and half a cupful of sugar. Gather the paste
closely over the top, sprinkle a little with dry flour and cover the
whole with a linen cloth, fastening it with a string. Put it into a
pot of boiling water and cook for an hour and a half. Serve with sweet
sauce.
ENGLISH PLUM PUDDING. (The Genuine.)
Soak one pound of stale bread in a pint of hot milk and let it stand
and cool. When cold, add to it one-half pound of sugar and the yolks
of eight eggs beaten to a cream, one pound of raisins, stoned and
floured, one pound of Zante currants, washed and floured, a quarter
of a pound of citron cut in slips and dredged with flour, one pound of
beef suet, chopped fine and _salted_, one glass of wine, one glass of
brandy, one nutmeg and a tablespoonful of mace, cinnamon and cloves
mixed; beat the whole well together and, as the last thing, add the
whites of the eight eggs, beaten to a stiff froth; pour into a cloth,
previously scalded and dredged with flour, tie it firmly, leaving room
for the pudding to swell and boil six hours. Serve with wine or brandy
sauce.
It is best to prepare the ingredients the day before and cover
closely.
CHRISTMAS PLUM PUDDING. (By Measure.)
One cupful of finely-chopped beef suet, two cupfuls of fine bread
crumbs, one heaping cupful of sugar, one cupful of seeded raisins, one
cupful of well-washed currants, one cupful of chopped blanched
almonds, half a cupful of citron, sliced thin, a teaspoonful of salt,
one of cloves, two of cinnamon, half a grated nutmeg and four
well-beaten eggs. Dissolve a level teaspoonful of soda in a
tablespoonful of warm water. Flour the fruit thoroughly from a pint of
flour; then mix the remainder as follows: In a large bowl put the
well-beaten eggs, sugar, spices and salt in one cupful of milk. Stir
in the fruit, chopped nuts, bread crumbs and suet, one after the
other, until all are used, putting in the dissolved soda last and
adding enough flour to make the fruit stick together, which will take
all the pint. Boil or steam four hours. Serve with wine or brandy or
any well-flavored sauce.
BAKED PLUM PUDDING.
It will be found best to prepare the ingredients the day before and
cover closely. Grate a loaf of stale bread, or enough for a pint of
crumbs; boil one quart of milk and turn boiling hot over the grated
bread; cover and let steep an hour; in the meantime pick, soak and dry
half a pound of currants, half a pound of raisins, a quarter of a
pound of citron cut in large slips, one nutmeg, one tablespoonful of
mace and cinnamon mixed, one cupful of sugar, with half of a cupful of
butter; when the bread is ready mix with it the butter, sugar, spice
and citron, adding a glassful of white wine; beat eight eggs very
light, and when the mixture is quite cold, stir them gradually in;
then add by degrees the raisins and currants dredged with flour; stir
the whole very hard; put it into a buttered dish; bake two hours,
send to the table warm. Eat with wine sauce, or wine and sugar. Most
excellent.
PLUM PUDDING, WITHOUT EGGS.
This delicious, light pudding is made by stirring thoroughly together
the following ingredients: One cupful of finely-chopped beef suet, two
cupfuls of fine bread crumbs, one cupful of molasses, one of chopped
raisins, one of well-washed currants, one spoonful of salt, one
teaspoonful each of cloves, cinnamon, allspice and carbonate of soda,
one cupful of milk and flour enough to make a stiff batter. Put into a
well-greased pudding-mold, or a three-quart pail and cover closely.
Set this pail into a larger kettle, close covered, and half full of
boiling water, adding boiling water as it boils away. Steam not less
than four hours. This pudding is sure to be a success, and is quite
rich for one containing neither eggs nor butter. One-half of the above
amount is more than eight persons would be able to eat, but it is
equally good some days later, steamed again for an hour, if kept
closely covered meantime. Serve with wine sauce or common sweet sauce.
CABINET PUDDING.
Butter well the inside of a pudding-mold. Have ready a cupful of
chopped citron, raisins and currants. Sprinkle some of this fruit on
the bottom of the mold, then slices of stale sponge cake; shake over
this some spices, cinnamon, cloves and nutmeg, then fruit again and
cake, until the mold is nearly full. Make a custard of a quart of
milk, four eggs, a pinch of salt, two tablespoonfuls of melted butter;
pour this over the cake without cooking it; let it stand and soak one
hour; then steam one hour and a half. Serve with wine sauce or a
custard. Seasoned with wine.
_Manhattan Beach Hotel._
BAKED CRANBERRY PUDDING.
Pour boiling water on a pint of bread crumbs; melt a tablespoonful of
butter and stir in. When the bread is softened, add two eggs and beat
thoroughly with the bread. Then put in a pint of the stewed fruit and
sweeten to your taste. Fresh fruit of many kinds can be used instead
of cranberries. Slices of peaches put in layers are delicious. Serve
with sweet sugar sauce.
ORANGE PUDDING. No. 1.
One pint of milk, the juice of six oranges and the rind of three,
eight eggs, half a cupful of butter, half a cupful of granulated
sugar, one tablespoonful of ground rice, paste to line the
pudding-dish. Mix the ground rice with a little of the cold milk. Put
the remainder of the milk in the double boiler, and when it boils stir
in the mixed rice. Stir for five minutes; then add the butter and set
away to cool. Beat together the sugar, the yolks of eight eggs and
whites of four. Grate the rinds and squeeze the juice of the oranges
into this. Stir all into the cooked mixture. Have a pudding-dish
holding about three quarts lined with paste. Pour the preparation into
this and bake in a moderate oven for forty minutes. Beat the remaining
four whites of the eggs to a stiff froth and gradually beat in the
powdered sugar. Cover the pudding with this. Return to the oven and
cook ten minutes, leaving the door open. Set away to cool. It must be
ice cold when served.
_Maria Parloa._
ORANGE PUDDING. No. 2.
Five sweet oranges, one coffeecupful of white sugar, one pint of milk,
the yolks of three eggs, one tablespoonful of cornstarch. Peel and cut
the oranges into thin slices, taking out the seeds; pour over them the
sugar and let them stand while you make the rest. Now set the milk in
a suitable dish into another of boiling water, let the milk get
boiling hot, add a piece of butter as large as a nutmeg, the
cornstarch made smooth with a little cold milk, and the well-beaten
yolks of the eggs and a little flavoring. Stir it all well together
until it is smooth and cooked. Set it off and pour it over the
oranges. Beat the whites to a stiff froth, adding two tablespoonfuls
of sugar, spread over the top for frosting. Set into the oven a few
minutes to brown. Eat cold. Berries, peaches and other fruits may be
substituted.
BAKED LEMON PUDDING. (Queen of Puddings.)
_Ingredients._--One quart of milk, two cupfuls of bread crumbs, four
eggs, whites and yolks beaten separately, butter the size of an egg,
one cupful of white sugar, one large lemon--juice and grated rind.
Heat the milk and pour over the bread crumbs, add the butter, cover
and let it get soft. When cool, beat the sugar and yolks and add to
the mixture, also the grated rind. Bake in a buttered dish until firm
and slightly brown, from a half to three-quarters of an hour. When
done, draw it to the door of the oven and cover with a meringue made
of the whites of the eggs, whipped to a froth with four tablespoonfuls
of powdered sugar and the lemon juice; put it back in the oven and
brown a light straw color. Eat warm, with lemon sauce.
LEMON PUDDING.
A small cupful of butter, the grated peel of two large lemons and the
juice of one, the yolks of ten eggs and whites of five, a cupful and a
half of white sugar. Beat all together and, lining a deep pudding-dish
with puff paste, bake the lemon pudding in it; while baking, beat the
whites of the remaining five eggs to a stiff froth, whip in fine white
sugar to taste, cover the top of the pudding (when baked) with the
meringue and return to the oven for a moment to brown; eat cold, it
requires no sauce.
BOILED LEMON PUDDING.
Half a cupful of chopped suet, one pint of bread crumbs, one lemon,
one cupful of sugar, one of flour, a teaspoonful of salt and two eggs,
milk. First mix the suet, bread crumbs, sugar and flour well together,
adding the lemon peel, which should be the yellow grated from the
outside, and the juice, which should be strained. When these
ingredients are well mixed, moisten with the eggs and sufficient milk
to make the pudding of the consistency of thick batter; put it into a
well-buttered mold and boil for three and a half hours; turn it out,
strew sifted sugar over and serve warm with the lemon sauce, or not,
at pleasure.
LEMON PUDDING, COLD.
One cupful of sugar, four eggs, the whites and yolks beaten
separately, two tablespoonfuls of cornstarch, one pint of milk, one
tablespoonful of butter and the juice and rind of two lemons. Wet the
cornstarch in some of the milk, then stir it into the remainder of the
milk, which should be boiling on the stove, stirring constantly and
briskly for five minutes. Take it from the stove, stir in the butter
and let it cool. Beat the yolks and sugar together, then stir them
thoroughly into the milk and cornstarch. Now stir in the lemon juice
and grated rind, doing it very gradually, making it very smooth. Bake
in a well-buttered dish. To be eaten cold. Oranges may be used in
place of lemons. This also may be turned while _hot_ into several
small cups or forms previously dipped in cold water, place them aside;
in one hour they will be fit to turn out. Serve with cream and sugar.
Should be boiled altogether, not baked.
ROYAL SAGO PUDDING.
Three-quarters of a cupful of sago washed and put into one quart of
milk; put it into a saucepan, let it stand in boiling water on the
stove or range until the sago has well swelled. While hot, put in two
tablespoonfuls of butter with one cupful of white sugar and flavoring.
When cool, add the well-beaten yolks of four eggs, put in a buttered
pudding-dish, and bake from half to three-quarters of an hour; then
remove it from the oven and place it to cool. Beat the whites of the
eggs with three tablespoonfuls of powdered white sugar till they are a
mass of froth; spread the pudding with either raspberry or strawberry
jam, and then spread on the frosting; put in the oven for two minutes
to slightly brown. If made in summer, be sure and keep the whites of
the eggs on ice until ready for use and beat them in the coolest place
you can find, as it will make a much richer frosting.
The small white sago called pearl is the best. The large brown kind
has an earthy taste. It should always be kept in a covered jar or box.
This pudding, made with tapioca, is equally as good. Serve with any
sweet sauce.
SAGO APPLE PUDDING.
One cupful of sago in a quart of tepid water, with a pinch of salt,
soaked for one hour; six or eight apples pared and cored, or
quartered, and steamed tender and put in the pudding-dish; boil and
stir the sago until clear, adding water to make it thin, and pour it
over the apples; bake one hour. This is good hot, with butter and
sugar, or cold with cream and sugar.
PLAIN SAGO PUDDING.
Make the same as TAPIOCA PUDDING, substituting sago for tapioca.
CHOCOLATE PUDDING. No. 1.
Make cornstarch pudding with a quart of milk, three tablespoonfuls of
cornstarch and three tablespoonfuls of sugar. When done, remove about
half and flavor to taste, and then to that remaining in the kettle add
an egg beaten very light, and four tablespoonfuls of vanilla chocolate
grated and dissolved in a little milk. Put in a mold, alternately the
dark and light. Serve with whipped cream or boiled custard. This is
more of a blanc mange than a pudding.
CHOCOLATE PUDDING. No. 2.
One quart of sweet milk, three-quarters of a cupful of grated
chocolate; scald the milk and chocolate together; when _cool_, add the
yolks of five eggs, one cupful of sugar; flavor with vanilla. Bake
about twenty-five minutes. Beat the five whites of eggs to a stiff
froth, adding four tablespoonfuls of fine sugar, spread evenly over
the top and brown slightly in the oven.
CHOCOLATE PUDDING. No. 3.
One quart of milk, fourteen even tablespoonfuls of grated bread
crumbs, twelve tablespoonfuls grated chocolate, six eggs, one
tablespoonful vanilla, sugar to make very sweet. Separate the yolks
and whites of four eggs, beat up the four yolks and two whole eggs
together very light with the sugar. Put the milk on the range, and
when it come to a perfect boil pour it over the bread and chocolate;
add the beaten eggs and sugar and vanilla; be sure it is sweet enough;
pour into a buttered dish; bake one hour in a moderate oven. When
cold, and just before it is served, have the four whites beaten with a
little powdered-sugar and flavor with vanilla and use as a meringue.
CHOCOLATE PUDDING. No. 4.
Half a cake of chocolate broken in one quart of milk and put on the
range until it reaches boiling point; remove the mixture from the
range; add four teaspoonfuls of cornstarch mixed with the yolks of
three eggs and one cup and a half of sugar; stir constantly until
thick; remove from the fire and flavor with vanilla; pour the mixture
in a dish; beat the whites of the three eggs to a stiff froth and add
a little sugar; cover the top of the pudding with a meringue and set
in the oven until a light brown. Serve cold.
TAPIOCA PUDDING.
Five tablespoonfuls of tapioca, one quart of milk, two ounces of
butter, a cupful of sugar, four eggs, flavoring of vanilla or bitter
almonds. Wash the tapioca and let it stew gently in the milk on the
back part of the stove for a quarter of an hour, occasionally stirring
it; then let it cool, mix with it the butter, sugar and eggs, which
should be well-beaten, and flavor with either of the above
ingredients. Butter a dish, put in the pudding and bake in a moderate
oven for an hour. If the pudding is boiled, add a little more tapioca
and boil it in a buttered basin one and a half hours.
STRAWBERRY TAPIOCA.
This makes a most delightful dessert. Soak over night a large
teacupful of tapioca in cold water; in the morning, put half of it in
a buttered yellow-ware baking-dish, or any suitable pudding-dish.
Sprinkle sugar over the tapioca; then on this put a quart of berries,
sugar and the rest of the tapioca. Fill the dish with water, which
should cover the tapioca about a quarter of an inch. Bake in a
moderately hot oven until it looks clear. Eat cold with cream or
Custard. If not sweet enough, add more sugar at table; and in baking,
if it seems too dry, more water is needed.
A similar dish may be made, using peaches, either fresh or canned.
RASPBERRY PUDDING.
One-quarter cup of butter, one-half cupful of sugar, two cupfuls of
jam, six cupfuls of soft bread crumbs, four eggs. Rub the butter and
sugar together, beat the eggs, yolks and whites separately, mash the
raspberries, add the whites beaten to a stiff froth, stir all together
to a smooth paste; butter a pudding dish, cover the bottom with a
layer of the crumbs, then a layer of the mixture; continue the
alternate layers until the dish is full, making the last layer of
crumbs; bake one hour in a moderate oven. Serve in the dish in which
it is baked and serve with fruit sauce made with raspberries. This
pudding may be made the same with any other kind of berries.
PEAR, PEACH AND APPLE PUDDING.
Pare some nice ripe pears (to weigh about three-fourths of a pound);
put them in a saucepan with a few cloves, some lemon or orange peel,
and stew about a quarter of an hour in two cupfuls of water; put them
in your pudding-dish, and having made the following custard, one pint
of cream or milk, four eggs, sugar to taste, a pinch of salt and a
tablespoonful of flour; beat eggs and sugar well, add the flour, grate
some nutmeg, add the cream by degrees, stirring all the time,--pour
this over the pears and bake in a _quick_ oven. Apples or peaches may
be substituted.
Serve cold with sweetened cream.
FIG PUDDINGS.
Half a pound of good dried figs, washed, wiped and minced, two cupfuls
of fine, dry bread crumbs, three eggs, half a cupful of beef suet,
powdered, two scant cupfuls of sweet milk, half a cupful of white
sugar, a little salt, half a teaspoonful of baking powder, stirred in
half a cupful of sifted flour. Soak the crumbs in milk, add the eggs,
beaten light, with sugar, salt, suet, flour and figs. Beat three
minutes, put in buttered molds with tight top, set in boiling water
with weight on cover to prevent mold from upsetting, and boil three
hours. Eat hot with hard sauce or butter, powdered sugar, one
teaspoonful of extract of nutmeg.
FRUIT PUDDING, CORN MEAL.
Take a pint of hot milk and stir in sifted Indian meal till the batter
is stiff; add a teaspoonful of salt and half a cup of molasses, adding
a teaspoonful of soda dissolved; then stir in a pint of whortleberries
or chopped sweet apple; tie in a cloth that has been wet, and leave
room for it to swell, or put in a pudding-pan and tie a cloth over;
boil three hours; the water must boil when it is put in; you can use
cranberries and sweet sauce.
APPLE CORN MEAL PUDDING.
Pare and core twelve pippin apples; slice them very thin; then stir
into one quart of new milk one quart of sifted corn meal; add a little
salt, then the apples, four spoonfuls of chopped suet and a teacupful
of good molasses, adding a teaspoonful of soda dissolved; mix these
well together, pour into a buttered dish and bake four hours; serve
hot with sugar and wine sauce. This is the most simple, cheap and
luxuriant fruit pudding that can be made.
RHUBARB OR PIE-PLANT PUDDING.
Chop rhubarb pretty fine, put in a pudding dish and sprinkle sugar
over it; make a batter of one cupful of sour milk, two eggs, a piece
of butter the size of an egg, half a teaspoonful of soda and enough
flour to make batter about as thick as for cake. Spread it over the
rhubarb and bake till done. Turn out on a platter upside down, so that
the rhubarb will be on top. Serve with sugar and cream.
FRUIT PUDDINGS.
Fruit puddings, such as green gooseberry, are very nice made in a
basin, the basin to be buttered and lined with a paste, rolling it
round to the thickness of half an inch; then get a pint of
gooseberries and three ounces of sugar; after having made your paste,
take half the fruit and lay it at the bottom of your basin; then add
half your sugar, then put the remainder of the gooseberries in and the
remainder of the sugar; on that, draw your paste to the centre, join
the edges well together, put the cloth over the whole, tying it at the
bottom, and boil in plenty of water. Fruit puddings of this kind, such
as apples and rhubarb, should be done in this manner.
Boil for an hour, take out of the saucepan, untie the cloth, turn out
on a dish, or let it remain in the basin and serve with sugar over.
A thin cover of the paste may be rolled round and put over the
pudding.
Ripe cherries, currants, raspberries, greengages, plums and such like
fruit, will not require so much sugar, or so long boiling. These
puddings are also very good steamed.
SNOW PUDDING.
One-half a package Cox's gelatine; pour over it a cupful of cold water
and add one and a half cupfuls of sugar; when 'soft, add one cupful of
boiling water and the juice of one lemon; then the whites of four
well-beaten eggs; beat all together until it is light and frothy, or
until the gelatine will not settle clear in the bottom of the dish
after standing a few minutes; put it on a glass dish. Serve with a
custard made of one pint of milk, the yolks of four eggs, four
tablespoonfuls of sugar and the grated rind of a lemon; boil.
DELMONICO PUDDING.
Three tablespoonfuls of cornstarch, the yolks of five eggs, six
tablespoonfuls of sugar; beat the eggs light, then add the sugar and
beat again till very light; mix the cornstarch with a little cold
milk; mix all together and stir into one quart of milk just as it is
about to boil, having added a little salt; stir it until it has
thickened well; pour it into a dish for the table and place it in the
oven until it will bear icing; place over the top a layer of canned
peaches or other fruit (and it improves it to mix the syrup of the
fruit with the custard part); beat the whites to a stiff froth with
two tablespoonfuls of white sugar to an egg; then put it into the oven
until it is a light brown.
This is a very delicate and delicious pudding.
SAUCER PUDDINGS.
Two tablespoonfuls of flour, two tablespoonfuls of powdered sugar,
three eggs, a teacupful of milk, butter, preserve of any kind. Mix the
flour and sugar, beat the eggs, add them to the milk, and beat up with
the flour and sugar. Butter well three saucers, half fill them, and
bake in a quick oven about twenty minutes. Remove them from the
saucers when cool enough, cut in half, and spread a thin layer of
preserves between each half; close them again, and serve with cream.
NANTUCKET PUDDING.
One quart of berries or any small fruit, two tablespoonfuls of flour,
two tablespoonfuls of sugar; simmer together and turn into molds;
cover with frosting as for cake, or with whipped eggs and sugar,
browning lightly in the oven; serve with cream.
TOAST PUDDING.
Toast several thin slices of stale bread, removing the crust, butter
them well, and pour over them hot stewed fruit in alternate layers.
Serve warm with rich hot sauce.
PLAIN RICE PUDDING.
Pick over, wash and boil, a teacupful of rice; when soft drain off the
water; while warm, add to it a tablespoonful of cold butter. When
cool, mix with it a cupful of sugar, a teaspoonful of grated nutmeg
and one of ground cinnamon. Beat up four eggs very light, whites and
yolks separately; add them to the rice; then stir in a quart of sweet
milk gradually. Butter a pudding-dish, turn in the mixture and bake
one hour in a moderate oven. Serve warm, with sweet wine sauce.
If you have cold cooked rice, first soak it in the milk and proceed as
above.
RICE PUDDING. (Fine.)
Wash a teacupful of rice and boil it in two teacupfuls of water; then
add, while the rice is hot, three tablespoonfuls of butter, five
tablespoonful of sugar, five eggs well beaten, one tablespoonful of
powdered nutmeg, a little salt, one glass of wine, a, quarter of a
pound of raisins, stoned and cut in halves, a quarter of a pound of
Zante currants, a quarter of a pound of citron cut in slips, and one
quart of cream; mix well, pour into a buttered dish and bake an hour
in a moderate oven.
_Astor House, New York City._
RICE MERINGUE.
One cupful of carefully sorted rice boiled in water until it is soft;
when done, drain it so as to remove all the water; cool it, and add
one quart of new milk, the well-beaten yolks of three eggs, three
tablespoonfuls of white sugar and a little nutmeg, or flavor with
lemon or vanilla; pour into a baking dish and bake about half an hour.
Let it get cold; beat the whites of the eggs, add two tablespoonfuls
of sugar, flavor with lemon or vanilla; drop or spread it over the
pudding and slightly brown it in the oven.
RICE LEMON PUDDING.
Put on to boil one quart of milk, and when it simmers stir in four
tablespoonfuls of rice flour that has been moistened in a little milk;
let it come to a boil and remove from the fire; add one quarter of a
pound of butter, and, when cool, the grated peel with the juice of two
lemons, and the yolks and beaten whites of four eggs; sweeten to
taste; one wine-glassful of wine, put in the last thing, is also an
improvement.
RICE PUDDING WITHOUT EGGS.
Two quarts of milk, two-thirds of a cupful of rice, a cupful of sugar,
a piece of butter as large as a walnut, a teaspoonful of cinnamon, a
little nutmeg and a pinch of salt. Put into a deep pudding-dish, well
buttered, set into a moderate oven; stir it once or twice until it
begins to cook, let it remain in the oven about two hours (until it is
the consistency of cream). Eat cold.
FRUIT RICE PUDDING.
One large teacupful of rice, a little water to cook it partially; dry,
line an earthen basin with part of it; fill nearly full with pared,
cored and quartered apples, or any fruit you choose; cover with the
balance of your rice; tie a cloth tightly over the top and steam one
hour. To be eaten with sweet sauce. Do not butter your dish.
BOILED RICE PUDDING. No. 1.
One cupful of cold boiled rice, one cupful of sugar, four eggs, a
pinch of soda and a pinch of salt. Put it all in a bowl and beat it up
until it is very light and white. Beat four ounces of butter to a
cream, put it into the pudding and ten drops of essence of lemon. Beat
altogether for five minutes. Butter a mold, pour the pudding into it
and boil for two hours. Serve with sweet fruit sauce.
BOILED RICE PUDDING. No. 2.
Wash two teacupfuls of rice and soak it in water for half an hour;
then turn off the water and mix the rice with half a pound of raisins
stoned and cut in halves; add a little salt, tie the whole in a cloth,
leaving room for the rice to swell to twice its natural size, and boil
two hours in plenty of water; serve with wine sauce.
RICE SNOW-BALLS.
Wash two teacupfuls of rice and boil it in one teacupful of water and
one of milk, with a little salt; if the rice is not tender when the
milk and water are absorbed, add a little more milk and water; when
the rice is tender, flavor with vanilla, form it into balls, or mold
it into a compact form with little cups; place these rice balls around
the inside of a deep dish, fill the dish with a rich soft custard and
serve either hot or cold. The custard and balls should be flavored
with the same.
PRUNE PUDDING.
Heat a little more than a pint of sweet milk to the boiling point,
then stir in gradually a little cold milk in which you have rubbed
smooth a heaping tablespoonful of cornstarch; add sugar to suit your
taste, three well-beaten eggs, about a teaspoonful of butter and a
little grated nutmeg. Let this come to a boil, then pour it in a
buttered pudding-dish, first adding a cupful of stewed prunes, with
the stones taken out. Bake for from fifteen to twenty minutes,
according to the state of the oven. Serve with or without sauce. A
little cream improves it if poured over it when placed in saucers.
BLACKBERRY OR WHORTLEBERRY PUDDING.
Three cupfuls of flour, one cupful of molasses, half a cupful of milk,
a teaspoonful of salt, a little cloves and cinnamon, a teaspoonful of
soda dissolved in a little of the milk. Stir in a quart of
huckleberries, floured. Boil in a well-buttered mold two hours. Serve
with brandy sauce.
BAKED HUCKLEBERRY PUDDING.
One quart of ripe fresh huckleberries or blueberries, half a
teaspoonful of mace or nutmeg, three eggs, well beaten, separately,
two cupfuls of sugar, one tablespoonful of cold butter, one cupful of
sweet milk, one pint of flour, two teaspoonfuls of baking powder. Roll
the berries well in the flour and add them last of all. Bake half an
hour and serve with sauce. There is no more delicate and delicious
pudding than this.
FRUIT PUDDING.
This pudding is made without cooking and is nice prepared the day
before using.
Stew currants or any small fruits, either fresh or dried, sweeten with
sugar to taste and pour hot over _thin_ slices of bread with the crust
cut off, placed in a suitable dish, first a layer of bread, then the
hot stewed fruit, then bread and fruit, then bread, leaving the fruit
last. Put a plate over the top and, when cool, set it on ice. Serve
with sugar and cream.
This pudding is very fine made with Boston crackers split open and
placed in layers with stewed peaches.
BOILED CURRANT PUDDING.
Five cupfuls of sifted flour in which two teaspoonfuls of baking
powder have been sifted, one-half a cupful of chopped suet, half a
pound of currants, milk, a pinch of salt. Wash the currants, dry them
thoroughly and pick away any stalks or grit; chop the suet finely; mix
all the ingredients together and moisten with sufficient milk to make
the pudding into a stiff batter; tie it up in a floured cloth, put it
into boiling water and boil for three hours and a half. Serve with
jelly sauce made very sweet.
TRANSPARENT PUDDING.
A small cupful of fresh butter warmed, but not melted, one cupful of
sifted sugar creamed with the butter, a teaspoonful of nutmeg, grated,
eight eggs, yolks and whites beaten separately. Beat the butter and
sugar light and then add the nutmeg and the beaten eggs, which should
be stirred in gradually; flavor with vanilla, almond, peach or
rose-water; stir _hard_; butter a deep dish, line with puff paste and
bake half an hour. Then make a meringue for the top and brown. Serve
cold.
SWEET-POTATO PUDDING.
To a large sweet potato, weighing two pounds, allow half a pound of
sugar, half a pound of butter, one gill of sweet cream, one gill of
strong wine or brandy, one grated nutmeg, a little lemon peel and four
eggs. Boil the potato until thoroughly done, mash up fine, and while
hot add the sugar and butter. Set aside to cool while you beat the
eggs light and add the seasoning last. Line tin plates with puff
paste, and pour in the mixture, bake in a moderate but regularly
heated oven. When the puddings are drawn from the fire, cover the top
with thinly-sliced bits of preserved citron or quince marmalade. Strew
the top thickly with granulated white sugar and serve, with the
addition of a glass of rich milk for each person at table.
PINEAPPLE PUDDING.
Butter a pudding-dish and line the bottom and sides with slices of
stale cake (sponge cake is best); pare and slice thin a large
pineapple, place in the dish first a layer of pineapple, then strew
with sugar, then more pineapple, and so on until all is used. Pour
over a small teacupful of water and cover with slices of cake which
have been dipped in cold water; cover the whole with a buttered plate
and bake slowly for two hours.
ORANGE ROLEY POLEY.
Make a light dough the same as for apple dumplings, roll it out into a
long narrow sheet, about quarter of an inch thick. Spread thickly over
it peeled and sliced oranges, sprinkle it plentifully with white
sugar, scatter over all a teaspoonful or two of grated orange peel,
then roll it up. Fold the edges well together to keep the juices from
running out. Boil it in a floured cloth one hour and a half. Serve it
with lemon sauce. Fine.
ROLEY POLEY PUDDING. (Apple.)
Peel, core and slice sour apples; make a rich biscuit dough, or raised
biscuit dough may be used if rolled thinner; roll not quite half an
inch thick, lay the slices on the paste, roll up, tuck in the ends,
prick deeply with a fork, lay it in a steamer and steam hard for an
hour and three-quarters. Or wrap it in a pudding-cloth well floured,
tie the ends, baste up the sides, plunge into boiling water and boil
continually an hour and a half, perhaps more. Stoned cherries, dried
fruits, or any kind of berries, fresh or dried, may be used.
FRUIT PUFF PUDDING.
Into one pint of flour stir two teaspoonfuls baking powder and a
little salt; then sift and stir the mixture into milk, until very
soft. Place well-greased cups in a steamer, put in each a spoonful of
the above batter, then add one of berries or steamed apples, cover
with another spoonful of batter and steam twenty minutes. This pudding
is delicious made with strawberries and eaten with a sauce made of two
eggs, half a cup butter, a cup of sugar beaten thoroughly with a cup
of boiling milk and one cup of strawberries.
SPONGE CAKE PUDDING. No. 1.
Bake a common sponge cake in a flat-bottomed pudding-dish; when ready
to use, cut in six or eight pieces, split and spread with butter and
return them to the dish. Make a custard with four eggs to a quart of
milk; flavor and sweeten to taste; pour over the cake and bake
one-half hour. The cake will swell and fill the custard. Serve with or
without sauce.
SPONGE CAKE PUDDING. No. 2.
Butter pudding-mold; fill the mold with small sponge cakes or slices
of stale plain cake that have been soaked in a liquid made by
dissolving one-half pint of jelly in a pint of hot water. This will be
of as fine a flavor and much better for all than if the cake had been
soaked in wine. Make a sufficient quantity of custard to fill the mold
and leave as much more to be boiled in a dish by itself. Set the mold,
after being tightly covered, into a kettle and boil one hour. Turn out
of the mold and serve with some of the other custard poured over it.
GRAHAM PUDDING.
Mix well together one-half a coffeecupful of molasses, one-quarter of
a cupful of butter, one egg, one-half a cupful of milk, one-half a
teaspoonful of pure soda, one and one-half cupfuls of good Graham
flour, one small teacupful of raisins, spices to taste. Steam four
hours and serve with brandy or wine sauce, or any sauce that may be
preferred. This makes a showy as well as a light and wholesome
dessert, and has the merit of simplicity and cheapness.
BANANA PUDDING.
Cut sponge cake in-slices, and, in a glass dish, put alternately a
layer of cake and a layer of bananas sliced. Make a soft custard,
flavor with a little wine, and pour over it. Beat the whites of the
eggs to a stiff froth and heap over the whole.
Peaches cut up, left a few hours in sugar and then scalded, and added
when cold to thick boiled custard, made rather sweet, are a delicious
dessert.
DRIED PEACH PUDDING.
Boil one pint of milk and while hot turn it over a pint of
bread-crumbs. Stir into it a tablespoonful of butter, one pint of
dried peaches stewed soft. When all is cool, add two well-beaten eggs,
half a cupful of sugar and a pinch of salt; flavor to taste. Put into
a well-buttered pudding-dish and bake half an hour.
SUET PUDDING, PLAIN.
One cupful of chopped suet, one cupful of milk, two eggs beaten, half
a teaspoonful of salt and enough flour to make a stiff batter, but
thin enough to pour from a spoon. Put into a bowl, cover with a cloth
and boil three hours. The same, made a little thinner, with a few
raisins added and baked in a well-greased dish is excellent. Two
teaspoonfuls of baking powder in the flour improves this pudding. Or
if made with sour milk and soda it is equally as good.
SUET PLUM PUDDING.
One cupful of suet chopped fine, one cupful of cooking molasses, one
cupful of milk, one cupful of raisins, three and one-half cupfuls of
flour, one egg, one teaspoonful of cloves, two of cinnamon and one of
nutmeg, a little salt, one teaspoonful of soda; boil three hours in a
pudding-mold set into a kettle of water; eat with common sweet sauce.
If sour milk is used in place of sweet, the pudding will be much
lighter.
PEACH COBBLER.
Line a deep dish with rich thick crust; pare and cut into halves or
quarters some juicy, rather tart peaches; put in sugar, spices and
flavoring to taste; stew it slightly and put it in the lined dish;
cover with thick crust of rich puff paste and bake a rich brown; when
done, break up the top crust into small pieces and stir it into the
fruit; serve hot or cold; very palatable without sauce, but more so
with plain rich cream or cream sauce, or with a rich brandy or wine.
Other fruits can be used in place of peaches. Currants are best made
in this manner:--
Press the currants through a sieve to free it from pips; to each pint
of the pulp put two ounces of crumbed bread and four ounces of sugar;
bake with a rim of puff paste; serve with cream. White currants may be
used instead of red.
HOMINY PUDDING.
Two-thirds of a cupful of hominy, one and a half pints of milk, two
eggs, one tablespoonful of butter, one teaspoonful of extract of lemon
or vanilla, one cupful of sugar. Boil hominy in milk one hour; then
pour it on the eggs, extract and sugar beaten together; add butter,
pour in buttered pudding-dish, bake in hot oven for twenty minutes.
BAKED BERRY ROLLS.
Roll rich biscuit dough thin, cut it into little squares four inches
wide and seven inches long. Spread over with berries. Roll up the
crust, and put the rolls in a dripping-pan just a little apart; put a
piece of butter on each roll, spices if you like. Strew over a large
handful of sugar, a little hot water. Set in the oven and bake like
dumplings. Served with sweet sauce.
GREEN CORN PUDDING.
Take two dozen full ears of sweet green corn, score the kernels and
cut them from the cob. Scrape off what remains on the cob with a
knife. Add a pint and a half or one quart of milk, according to the
youngness and juiciness of the corn. Add four eggs well beaten, a half
teacupful of flour, a half teacupful butter, a tablespoonful of sugar,
and salt to taste. Bake in a well-greased earthen dish, in hot oven
two hours. Place it on the table browned and smoking hot, eat it with
plenty of fresh butter. This can be used as a dessert by serving a
sweet sauce with it. If eaten plainly with butter, it answers as a
side vegetable.
GENEVA WAFERS.
Two eggs, three ounces of butter, three ounces of flour, three ounces
of pounded sugar. Well whisk the eggs, put them into a basin and stir
to them the butter, which should be beaten to a cream; add the flour
and sifted sugar gradually, and then mix all well together. Butter a
baking sheet, and drop on it a teaspoonful of the mixture at a time,
leaving a space between each. Bake in a cool oven; watch the pieces of
paste, and, when half done, roll them up like wafers and put in a
small wedge of bread or piece of wood, to keep them in shape. Return
them to the oven until crisp. Before serving, remove the bread, put a
spoonful of preserve in the widest end, and fill up with whipped
cream. This is a very pretty and ornamental dish for the supper-table,
and is very nice and very easily made.
[Illustration: STIRRING THE CRANBERRY SAUCE.]
MINUTE PUDDING. No. 1.
Set saucepan or deep frying pan on the stove, the bottom and sides
well buttered, put into it a quart of sweet milk, a pinch of salt and
a piece of butter as large as half an egg; when it boils have ready a
dish of sifted flour, stir it into the boiling milk, sifting it
through your fingers, a handful at a time, until it becomes smooth
and quite thick. Turn it into a dish that has been dipped in water.
Make a sauce very sweet to serve with it. Maple molasses is _fine_
with it. This pudding is much improved by adding canned berries or
fresh ones just before taking from the stove.
MINUTE PUDDING. No. 2.
One quart of milk, salt, two eggs, about a pint of flour. Beat the
eggs well; add the flour and enough milk to make it smooth. Butter the
saucepan and put in the remainder of the milk well salted; when it
boils, stir in the flour, eggs, etc., lightly; let it cook well. It
should be of the consistency of thick corn mush. Serve immediately
with the following simple sauce, _viz_: Rich milk or cream sweetened
to taste and flavored with grated nutmeg.
SUNDERLAND PUDDING.
One cupful of sugar, half a cupful of cold butter, a pint of milk, two
cupfuls of sifted flour and five eggs. Make the milk hot; stir in the
butter and let it cool before the other ingredients are added to it;
then stir in the sugar, flour and eggs, which should be well whisked
and omit the whites of two; flavor with a little grated lemon rind and
beat the mixture well. Butter some small cups, rather more than half
fill them; bake from twenty minutes to half an hour, according to the
size of the puddings, and serve with fruit, custard or wine sauce, a
little of which may be poured over them. They may be dropped by
spoonfuls on buttered tins and baked, if cups are not convenient.
JELLY PUDDINGS.
Two cupfuls of _very_ fine stale biscuit or bread crumbs, one cupful
of rich milk--half cream, if you can get it; five eggs beaten very
light, half a teaspoonful of soda stirred in boiling water, one cupful
of sweet jelly, jam or marmalade. Scald the milk and pour over the
crumbs. Beat until half cold and stir in the beaten yolks, then
whites, finally the soda. Fill large cups half full with the batter,
set in a quick oven and bake half an hour. When done, turn out quickly
and dexterously; with a sharp knife make an incision in the side of
each; pull partly open, and put a liberal spoonful of the conserve
within. Close the slit by pinching the edges with your fingers. Eat
warm with sweetened cream.
QUICK PUDDING.
Soak and split some crackers; lay the surface over with raisins and
citron; put the halves together, tie them in a bag, and boil fifteen
minutes in milk and water; delicious with rich sauce.
READY PUDDING.
Make a batter of one quart of milk and about one pound of flour; add
six eggs, the yolks and whites separately beaten, a teaspoonful of
salt and four tablespoonfuls of sugar. It should be as stiff as can
possibly be stirred with a spoon. Dip a spoonful at a time into quick
boiling water, boil from five to ten minutes, take out. Serve hot with
sauce or syrup.
A ROYAL DESSERT.
Cut a stale cake into slices an inch and a half in thickness; pour
over them a little good sweet cream; then fry _lightly_ in fresh
butter in a smooth frying pan; when done, place over each slice of
cake a layer of preserves or you may make a rich sauce to be served
with it.
Another dish equally as good, is to dip thin slices of bread into
fresh milk; have ready two eggs well beaten; dip the slices in the egg
and fry them in butter to a light brown; when fried, pour over them a
syrup, any kind that you choose, and serve hot.
HUCKLEBERRIES WITH CRACKERS AND CREAM.
Pick over carefully one quart of blueberries and keep them on ice
until wanted. Put into each bowl, for each guest, two soda crackers,
broken in not too small pieces; add a few tablespoonfuls of berries, a
teaspoonful of powdered sugar and fill the bowl with the richest of
cold sweet cream. This is an old-fashioned New England breakfast dish.
It also answers for a dessert.
[Illustration]
SAUCES FOR PUDDINGS.
BRANDY SAUCE, COLD.
Two cupfuls of powdered sugar, half a cupful of butter, one
wine-glassful of brandy, cinnamon and nutmeg, a teaspoonful of each.
Warm the butter slightly and work it to a light cream with the sugar,
then add the brandy and spices; beat it hard and set aside until
wanted. Should be put into a mold to look nicely and serve on a flat
dish.
BRANDY OR WINE SAUCE. No. 1.
Stir a heaping teaspoonful of cornstarch in a little cold water to a
smooth paste (or instead use a tablespoonful of sifted flour); add to
it a cupful of boiling water, with one cupful of sugar, a piece of
butter as large as an egg, boil all together ten minutes. Remove from
the fire and when cool stir into it half of a cupful of brandy or
wine. It should be about as thick as thin syrup.
BRANDY OR WINE SAUCE. No. 2.
Take one cupful of butter, two of powdered sugar, the whites of two
eggs, five tablespoonfuls of sherry wine or brandy and a quarter of a
cupful of boiling water. Beat butter and sugar to a cream, add the
whites of the eggs, one at a time, unbeaten, and then the wine or
brandy. Place the bowl in hot water and stir till smooth and frothy.
RICH WINE SAUCE.
One cupful of butter, two of powdered sugar, half a cupful of wine.
Beat the butter to a cream. Add the sugar gradually and when very
light add the wine, which has been made hot, a little at a time, a
teaspoonful of grated nutmeg. Place the bowl in a basin of hot water
and stir for two minutes. The sauce should be smooth and foamy.
SAUCE FOR PLUM PUDDING. (Superior.)
Cream together a cupful of sugar and half a cupful of butter; when
light and creamy, add the well-beaten yolks of four eggs. Stir into
this one wine-glass of wine or one of brandy, a pinch of salt and one
large cupful of hot cream or rich milk. Beat this mixture well; place
it in a saucepan over the fire, stir it until it cooks sufficiently to
thicken like cream. Be sure and not let it boil. Delicious.
LIQUID BRANDY SAUCE.
Brown over the fire three tablespoonfuls of sugar; add a cupful of
water, six whole cloves and a piece of stick cinnamon, the yellow rind
of a lemon cut very thin; let the sauce boil, strain while hot, then
pour it into a sauce bowl containing the juice of the lemon and a cup
of brandy. Serve warm.
GRANDMOTHERS SAUCE.
Cream together a cupful of sifted sugar and half a cupful of butter,
add a teaspoonful of ground cinnamon and an egg well beaten. Boil a
teacupful of milk and turn it, boiling hot, over the mixture slowly,
stirring all the time; this will cook the egg smoothly. It may be
served cold or hot.
SUGAR SAUCE.
One coffeecupful of granulated sugar, half of a cupful of water, a
piece of butter the size of a walnut. Boil all together until it
becomes the consistency of syrup. Flavor with lemon or vanilla
extract. A tablespoonful of lemon juice is an improvement. Nice with
cottage pudding.
LEMON SAUCE.
One cupful of sugar, half a cupful of butter, one egg beaten light,
one lemon, juice and grated rind, half a cupful of boiling water; put
in a tin basin and thicken over steam.
LEMON CREAM SAUCE, HOT.
Put half a pint of new milk on the fire and when it boils stir into it
one teaspoonful of wheat flour, four ounces of sugar and the
well-beaten yolks of three eggs; remove it from the fire and add the
grated rind and the juice of one lemon; stir it well and serve hot in
a sauce tureen.
ORANGE CREAM SAUCE, HOT.
This is made as LEMON CREAM SAUCE, substituting orange for lemon.
Creams for puddings, pies and fritters may be made in the same manner
with any other flavoring; if flour is used in making them, it should
boil in the milk three or four minutes.
COLD LEMON SAUCE.
Beat to a cream one teacupful of butter and two teacupfuls of fine
white sugar; then stir in the juice and grated rind of one lemon;
grate nutmeg upon the sauce and serve on a flat dish.
COLD ORANGE SAUCE.
Beat to a cream one teacupful of butter and two teacupfuls of fine
white sugar; then stir in the grated rind of one orange and the juice
of two; stir until all the orange juice is absorbed; grate nutmeg upon
the sauce and serve on a flat dish.
COLD CREAM SAUCE.
Stir to a cream one cupful of sugar, half a cupful of butter, then add
a cupful of sweet, thick cold cream, flavor to taste. Stir well and
set it in a cool place.
CREAM SAUCE, WARM.
Heat a pint of cream slowly in a double boiler; when nearly boiling,
set it off from the fire, put into it half a cupful of sugar, a little
nutmeg or vanilla extract; stir it thoroughly and add, when cool, the
whites of two well-beaten eggs. Set it on the fire in a dish
containing hot water to keep it warm until needed, stirring once or
more.
CARAMEL SAUCE.
Place over the fire a saucepan; when it begins to be hot, put into it
four tablespoonfuls of white sugar and one tablespoonful of water.
Stir it continually for three or four minutes, until all the water
evaporates; then watch it carefully until it becomes a delicate brown
color. Have ready a pint of cold water and cup of sugar mixed with
some flavoring; turn it into the saucepan with the browned sugar and
let it simmer for ten minutes; then add half a glass of brandy or a
glass of wine. The wine or brandy may be omitted if preferred.
A GOOD PLAIN SAUCE.
A good sauce to go with plain fruit puddings is made by mixing one
cupful of brown sugar, one cupful of best molasses, half a cupful of
butter, one large teaspoonful of flour; add the juice and grated rind
of one lemon, half a nutmeg grated, half a teaspoonful of cloves and
cinnamon. When these are all stirred together, add a teacupful of
boiling water; stir it constantly, put into a saucepan and let it boil
until clear; then strain.
OLD STYLE SAUCE.
One pint of sour cream, the juice and finely grated rind of a large
lemon; sugar to taste. Beat hard and long until the sauce is very
light. This is delicious with cold "Brown Betty"--a form of cold
farina--cornstarch, blanc mange and the like.
PLAIN COLD, HARD SAUCE.
Stir together one cupful of white sugar and half a cupful of butter
until it is creamy and light; add flavoring to taste. This is very
nice, flavored with the juice of raspberries or strawberries, or beat
into it a cupful of ripe strawberries or raspberries and the white of
an egg beaten stiff.
CUSTARD SAUCE.
One cupful of sugar, two beaten eggs, one pint of milk, flavoring to
taste, brandy or wine, if preferred.
Heat the milk to boiling; add by degrees the beaten eggs and sugar,
put in the flavoring and set within a pan of boiling water; stir until
it begins to thicken; then take it off and stir in the brandy or wine
gradually; set, until wanted, within a pan of boiling water.
MILK SAUCE.
Dissolve a tablespoonful of flour in cold milk; see that it is free
from lumps. Whisk an ounce of butter and a cupful of sugar to a cream
and add to it a pinch of salt. Mix together half a pint of milk, one
egg and the flour; stir this into the butter and add a dash of nutmeg,
or any flavor; heat until near the boiling point and serve. Very nice
in place of cold cream.
MILK OR CREAM SAUCE.
Cream or rich milk, simply sweetened with plenty of white sugar and
flavored, answers the purpose for some kinds of pudding, and can be
made very quickly.
FRUIT SAUCE.
Two-thirds of a cupful of sugar, a pint of raspberries or
strawberries, a tablespoonful of melted butter and a cupful of hot
water. Boil all together slowly, removing the scum as fast as it
rises; then strain through a sieve. This is very good served with
dumplings or apple puddings.
JELLY SAUCE.
Melt two tablespoonfuls of sugar and half a cupful of jelly over the
fire in a cupful of boiling water, adding also two tablespoonfuls of
butter; then stir into it a teaspoonful of cornstarch, dissolved in
half a cupful of water or wine; add it to the jelly and let it come to
a boil. Set it in a dish of hot water to keep it warm until time to
serve; stir occasionally. Any fruit jelly can be used.
COMMON SWEET SAUCE.
Into a pint of water stir a paste made of a tablespoonful of
cornstarch or flour (rubbed smooth with a little cold water); add a
cupful of sugar and a tablespoonful of vinegar. Cook well for three
minutes. Take from the fire and add a piece of butter as large as a
small egg; when cool, flavor with a tablespoonful of vanilla or lemon
extract.
SYRUP FOR FRUIT SAUCE.
An excellent syrup for fruit sauce is made of Morello cherries (red,
sour cherries). For each pound of cherry juice, allow half a pound of
sugar and six cherry kernels; seed the cherries and let them stand in
a bowl over night; in the morning, press them through a fine cloth,
which has been dipped in boiling water, weigh the juice, add the
sugar, boil fifteen minutes, removing all the scum. Fill small bottles
that are perfectly dry with the syrup; when it is cold, cork the
bottles tightly, seal them and keep them in a cool place, standing
upright.
Most excellent to put into pudding sauces.
ROSE BRANDY. (For Cakes and Puddings.)
Gather the leaves of roses while the dew is on them, and as soon as
they open put them into a wide-mouthed bottle, and when the bottle is
full pour in the best of fourth proof French brandy.
It will be fit for use in three or four weeks and may be frequently
replenished. It is sometimes considered preferable to wine as a
flavoring to pastries and pudding sauces.
LEMON BRANDY. (For Cakes and Puddings.)
When you use lemons for punch or lemonade, do not throw away the peels
but cut them in small pieces--the thin yellow outside (the thick part
is not good)--and put them in a glass jar or bottle of brandy. You
will find this brandy useful for many purposes.
In the same way keep for use the kernels of peach and plum stones,
pounding them slightly before you put them into the brandy.
[Illustration]
PRESERVES, JELLIES, ETC.
Fruit for preserving should be sound and free from all defects, using
white sugar, and also that which is dry, which produces the nicest
syrup; dark sugar can be used by being clarified, which is done by
dissolving two pounds of sugar in a pint of water; add to it the white
of an egg and beat it well, put it into a preserving kettle on the
fire and stir with a wooden spoon. As soon as it begins to swell and
boil up, throw in a little cold water; let it boil up again, take it
off and remove the scum; boil it again, throw in more cold water and
remove the scum; repeat until it is clear and pours like oil from the
spoon.
In the old way of preserving, we used pound for pound, when they were
kept in stone jars or crocks; now, as most preserves are put up in
sealed jars or cans, less sugar seems sufficient; three-quarters of a
pound of sugar is generally all that is required for a pound of fruit.
Fruit should be boiled in a porcelain-lined or granite-ware dish, if
possible; but other utensils, copper or metal, if made bright and
clean, answer as well.
Any of the fruits that have been preserved in syrup may be converted
into dry preserves, by first draining them from the syrup, and then
drying them in a stove or very moderate oven, adding to them a
quantity of powdered loaf sugar, which will gradually penetrate the
fruit, while the fluid parts of the syrup gently evaporate. They
should be dried in the stove or oven on a sieve, and turned every six
or eight hours, fresh powdered sugar being sifted over them every time
they are turned. Afterwards they are to be kept in a dry situation, in
drawers or boxes. Currants and cherries preserved whole in this
manner, in bunches, are extremely elegant and have a fine flavor. In
this way it is, also, that orange and lemon chips are preserved.
Mold can be prevented from forming on fruit jellies by pouring a
little melted paraffine over the top. When cool, it will harden to a
solid cake, winch can be easily removed when the jelly is used, and
saved to use over again another year. It is perfectly harmless and
tasteless.
Large glass tumblers are the best for keeping jellies, much better
than large vessels, for by being opened frequently they soon spoil; a
paper should be cut to fit and placed over the jelly; then put on the
lid or cover, with thick paper rubbed over on the inside with the
white of an egg.
There cannot be too much care taken in selecting fruit for jellies,
for if the fruit is over ripe, any amount of time in boiling will
never make it jelly--there is where so many fail in making good jelly;
and another important matter is overlooked--that of carefully skimming
off the juice after it begins to boil and a scum rises from the bottom
to the top; the juice should not be stirred, but the scum carefully
taken off; if allowed to boil under, the jelly will not be clear.
When either preserves or canned fruits show any indications of
fermentation, they should be immediately re-boiled with more sugar, to
save them. It is much better to be generous with the sugar at first
than to have any losses afterwards. Keep all preserves in a cool, dry
closet.
PRESERVED CHERRIES.
Take large, ripe Morello cherries; weigh them and to each pound allow
a pound of loaf sugar. Stone the cherries (opening them with a sharp
quill) and save the juice that comes from them in the process. As you
stone them, throw them into a large pan or tureen and strew about half
the sugar over them and let them lie in it an hour or two after they
are all stoned. Then put them into a preserving kettle with the
remainder of the sugar and boil and skim them till the fruit is clear
and the syrup thick.
PRESERVED CRANBERRIES.
The cranberries must be large and ripe. Wash them and to six quarts of
cranberries allow nine pounds of the beat loaf sugar. Take three
quarts of the cranberries and put them into a stewpan with a pint and
a half of water. Cover the pan and boil or stew them till they are all
to pieces. Then squeeze the juice through a jelly bag. Put the sugar
into a preserving kettle, pour the cranberry juice over it and let it
stand until it is all melted, stirring it up frequently. Then place
the kettle over the fire and put in the remaining three quarts of
whole cranberries. Let them boil till they are tender, clear and of a
bright color, skimming them frequently. When done, put them warm into
jars with the syrup, which should be like a thick jelly.
PRESERVED STRAWBERRIES.
For every pound of fruit weigh a pound of refined sugar; put them with
the sugar over the fire in a porcelain kettle, bring to a boil slowly
about twenty minutes. Take them out carefully with a perforated
skimmer and fill your _hot_ jars nearly full; boil the juice a few
minutes longer and fill up the jars; seal them _hot_. Keep in a cool,
dry place.
TO PRESERVE BERRIES WHOLE. (Excellent.)
Buy the fruit when not _too ripe_, pick over immediately, wash if
absolutely necessary and put in glass jars, filling each one about
two-thirds full.
Put in the preserving kettle a pound of sugar and one cupful of water
for every two pounds of fruit, and let it come slowly to a boil. Pour
this syrup into the jars over the berries, filling them up to the
brim; then set the jars in a pot of _cold_ water on the stove, and let
the water boil and the fruit become scalding hot. Now take them out
and seal perfectly tight. If this process is followed thoroughly, the
fruit will keep for several years.
PRESERVED EGG PLUMS.
Use a pound of sugar for a pound of plums; wash the plums and wipe
dry; put the sugar on a slow fire in the preserving kettle, with as
much water as will melt the sugar and let it simmer slowly; then prick
each plum thoroughly with a needle, or a fork with fine prongs, and
place a layer of them in the syrup; let them cook until they lose
their color a little and the skins begin to break; then lift them out
with a perforated skimmer and place them singly in a large dish to
cool; then put another layer of plums in the syrup and let them cook
and cool in the same manner, until the whole are done; as they cool,
carefully replace the broken skins so as not to spoil the appearance
of the plums; when the last layer is finished, return the first to the
kettle, and boil until transparent; do the same with each layer; while
the latest cooked are cooling, place the first in glass jars; when all
are done, pour the hot syrup over them; when they are cold, close as
usual; the jelly should be of the color and consistency of rich wine
jelly.
PRESERVED PEACHES.
Peaches for preserving may be ripe but not soft; cut them in halves,
take out the stones and pare them neatly; take as many pounds of white
sugar as of fruit, put to each pound of sugar a teacupful of water;
stir it until it is dissolved; set it over a moderate fire; when it is
boiling hot, put in the peaches; let them boil gently until a pure,
clear, uniform color; turn those at the bottom to the top carefully
with a skimmer several times; do not hurry them. When they are clear,
take each half up with a spoon and spread them on flat dishes to
become cold. When all are done, let the syrup boil until it is quite
thick; pour it into a large pitcher and let it set to cool and settle.
When the peaches are cold put them carefully into jars and pour the
syrup over them, leaving any sediment which has settled at the bottom,
or strain the syrup. Some of the kernels from the peach-stones may be
put in with the peaches while boiling. Let them remain open one night,
then cover.
In like manner quince, plum, apricot, apple, cherry, greengage and
other fruit preserves are made; in every case fine large fruit should
be taken, free from imperfections, and the slightest bruises or other
fault should be removed.
PRESERVED GREEN TOMATOES.
Take one peck of green tomatoes. Slice six fresh lemons without
removing the skins, but taking out the seeds; put to this quantity six
pounds of sugar, common white, and boil until transparent and the
syrup thick. Ginger root may be added, if liked.
PRESERVED APPLES. (Whole.)
Peel and core large firm apples (pippins are best). Throw them into
water as you pare them. Boil the parings in water for fifteen minutes,
allowing a pint to one pound of fruit. Then strain and, adding
three-quarters of a pound of sugar to each pint of water, as measured
at first, with enough lemon peel, orange peel or mace, to impart a
pleasant flavor, return to the kettle. When the syrup has been well
skimmed and is clear, pour it boiling hot over the apples, which must
be drained from the water in which they have hitherto stood. Let them
remain in the syrup until both are perfectly cold. Then, covering
closely, let them simmer over a slow fire until transparent. When all
the minutiæ of these directions are attended to, the fruit will remain
unbroken and present a beautiful and inviting appearance.
PRESERVED QUINCES.
Pare, core and quarter your fruit, then weigh it and allow an equal
quantity of white sugar. Take the parings and cores and put in a
preserving kettle; cover them with water and boil for half an hour;
then strain through a hair-sieve, and put the juice back into the
kettle and boil the quinces in it a little at a time until they are
tender; lift out as they are done with a drainer and lay on a dish; if
the liquid seems scarce add more water. When all are cooked, throw
into this liquor the sugar, and allow it to boil ten minutes before
putting in the quinces; let them boil until they change color, say one
hour and a quarter, on a slow fire; while they are boiling
occasionally slip a silver spoon under them to see that they do not
burn, but on no account stir them. Have two fresh lemons cut in thin
slices, and when the fruit is being put in jars lay a slice or two in
each. Quinces may be steamed until tender.
PRESERVED PEARS.
One pound of fruit, one pound of sugar; pare off the peeling thin.
Make a nice syrup of nearly one cupful of water and one pound of
sugar, and when clarified by boiling and skimming put in the pears and
stew gently until clear. Choose rather pears like the Seckle for
preserving, both on account of the flavor and size. A nice way is to
stick a clove in the blossom end of each pear, for this fruit seems to
require some extraneous flavor to bring out its own piquancy. Another
acceptable addition to pear preserves may be found instead, by adding
the juice and thinly pared rind of one lemon to each five pounds of
fruit. If the pears are hard and tough, parboil them until tender
before beginning to preserve, and from the same water take what you
need for making their syrup.
If you can procure only large pears to preserve, cut them into halves,
or even slices, so that they can get done more quickly, and lose
nothing in appearance, either.
PINEAPPLE PRESERVES.
Twist off the top and bottom and pare off the rough outside of
pineapples; then weigh them and cut them in slices, chips or quarters,
or cut them in four or six and shape each piece like a whole
pineapple; to each pound of fruit, put a teacupful of water; put it in
a preserving kettle, cover it and set it over the fire and let them
boil gently until they are tender and clear; then take them from the
water, by sticking a fork in the centre of each slice, or with a
skimmer, into a dish.
Put to the water white sugar, a pound for each pound of fruit; stir it
until it is all dissolved; then put in the pineapple, cover the kettle
and boil them gently until transparent throughout; when it is so, take
it out, let it cool and put it in glass jars; let the syrup boil or
simmer gently until it is thick and rich and when nearly cool, pour it
over the fruit. The next day secure the jars, as before directed.
Pineapple done in this way is a beautiful and delicious preserve. The
usual manner of preserving it by putting it into the syrup without
first boiling it, makes it little better than sweetened leather.
TO PRESERVE WATERMELON RIND AND CITRON.
Pare off the green skin, cut the watermelon rind into pieces. Weigh
the pieces and allow to each pound a pound and a half of loaf sugar.
Line your kettle with green vine-leaves, and put in the pieces
_without_ the sugar. A layer of vine-leaves must cover each layer of
melon rind. Pour in water to cover the whole and place a thick cloth
over the kettle. Simmer the fruit for two hours, after scattering a
few bits of alum amongst it. Spread the melon rind on a dish to cool.
Melt the sugar, using a pint of water to a pound and a half of sugar,
and mix with it some beaten white of egg. Boil and skim the sugar.
When quite clear, put in the rind and let it boil two hours; take out
the rind, boil the syrup again, pour it over the rind, and let it
remain all night. The next morning, boil the syrup with lemon juice,
allowing one lemon to a quart of syrup. When it is thick enough to
hang in a drop from the point of a spoon, it is done. Put the rind in
jars and pour over it the syrup. It is not fit for use immediately.
Citrons may be preserved in the same manner, first paring off the
outer skin and cutting them into quarters. Also green limes.
TO PRESERVE AND DRY GREENGAGES.
To every pound of sugar allow one pound of fruit, one quarter pint of
water.
For this purpose, the fruit must be used before it is quite ripe and
part of the stalk must be left on. Weigh the fruit, rejecting all that
is in the least degree blemished, and put it into a lined saucepan
with the sugar and water, which should have been previously boiled
together to a rich syrup. Boil the fruit in this for ten minutes,
remove it from the fire, and drain the greengages. The next day boil
up the syrup and put in the fruit again, let it simmer for three
minutes, and drain the syrup away. Continue this process for five or
six days, and the last time place the greengages, when drained, on a
hair-sieve, and put them in an oven or warm spot to dry; keep them in
a box, with paper between each layer, in a place free from damp.
PRESERVED PUMPKINS.
To each pound of pumpkin allow one pound of roughly pounded loaf
sugar, one gill of lemon juice.
Obtain a good, sweet pumpkin; halve it, take out the seeds and pare
off the rind; cut it into neat slices. Weigh the pumpkin, put the
slices in a pan or deep dish in layers, with the sugar sprinkled
between them; pour the lemon juice over the top, and let the whole
remain for two or three days. Boil all together, adding half a pint of
water to every three pounds of sugar used until the pumpkin becomes
tender; then turn the whole into a pan, where let it remain for a
week; then drain off the syrup, boil it until it is quite thick, skim,
and pour it boiling over the pumpkin. A little bruised ginger and
lemon rind, thinly pared, may be boiled in the syrup to flavor the
pumpkin.
_A Southern Recipe._
PRESERVING FRUIT. (New Mode.)
Housekeepers who dislike the tedious, old-time fashion of clarifying
sugar and boiling the fruit, will appreciate, the following two
recipes, no fire being needed in their preparation. The first is for
"tutti frutti," and has been repeatedly tested with unvarying success.
Put one quart of white, preserving, fine Batavia brandy into a
two-gallon stone jar that has a tightly fitting top. Then for every
pound of fruit, in prime condition and perfectly dry, which you put in
the brandy, use three-quarters of a pound of granulated sugar; stir
every day so that the sugar will be dissolved, using a clean, wooden
spoon kept for the purpose. Every sort of fruit may be used, beginning
with strawberries and ending with plums. Be sure and have at least one
pound of black cherries, as they make the color of the preserve very
rich. Strawberries, raspberries, blackberries, apricots, cherries
(sweet and sour), peaches, plums, are all used, and, if you like,
currants and grapes. Plums and grapes should be peeled and seeded,
apricots and peaches peeled and cut in quarters or eighths or dice;
cherries also must be seeded; quinces may be steamed until tender. The
jar must be kept in a cool, dry place, and the daily stirring must
never be forgotten, for that is the secret of success. You may use as
much of one sort of fruit as you like, and it may be put in from day
to day, just as you happen to have it. Half the quantity of spirits
may be used. The preserve will be ready for use within a week after
the last fruit is put in, and will keep for a number of months. We
have found it good eight months after making.
The second is as follows: Take some pure white vinegar and mix with it
granulated sugar until a syrup is formed quite free from acidity. Pour
this syrup into earthen jars and put in it good, perfectly ripe fruit,
gathered in dry weather. Cover the jars tight and put them in a dry
place. The contents will keep for six or eight months, and the flavor
of the fruit will be excellent.
TO PRESERVE FRUIT WITHOUT 'SUGAR.
Cherries, strawberries, sliced pineapple, plums, apricots,
gooseberries, etc., may be preserved in the following manner--to be
used the same as fresh fruit.
Gather the fruit before it is very ripe; put it in wide-mouthed
bottles made for the purpose; fill them as full as they will hold and
cork them tight; seal the corks; put some hay in a large saucepan, set
in the bottles, with hay between them to prevent their touching; then
fill the saucepan with water to the necks of the bottles, and set it
over the fire until the water is nearly boiled, then take it off; let
it stand until the bottles are cold. Keep them in a cool place until
wanted, when the fruit will be found equal to fresh.
NEW METHOD OF PRESERVING FRUIT.
A new method of preserving fruit is practiced in England. Pears,
apples and other fruits are reduced to a paste by jamming, which is
then pressed into cakes and gently dried. When required for use it is
only necessary to pour four times their weight of boiling water over
them and allow them to soak for twenty minutes and then add sugar to
suit the taste. The fine flavor of the fruit is said to be retained to
perfection. The cost of the prepared product is scarcely greater than
that of the original fruit, differing with the supply and price of the
latter; the keeping qualities are excellent, so that it may be had at
any time of the year and bears long sea-voyages with out detriment. No
peeling or coring is required, so there is no waste.
FRUIT JELLIES.
Take a stone jar and put in the fruit, place this in a kettle of tepid
water and set on the fire; let it boil, closely covered, until the
fruit is broken to pieces; strain, pressing the bag, a stout, coarse
one, hard, putting in a few handfuls each time, and between each
squeezing turning it inside out to scald off the pulp and skins; to
each pint of juice allow a pound of loaf sugar; set the juice on alone
to boil, and, while it is boiling, put the sugar into shallow dishes
or pans, and heat it in the oven, watching and stirring it to prevent
burning; boil the juice just twenty minutes from the time it begins
fairly to boil; by this time the sugar should be _very_ hot; throw it
into the boiling juice, stirring rapidly all the time; withdraw the
spoon when all is thoroughly dissolved; let the jelly come to a boil
to make all certain; withdraw the kettle instantly from the fire; roll
your glasses and cups in hot water, and fill with the scalding liquid;
the jelly will form within an hour; when cold, close and tie up as you
do preserves.
CURRANT JELLY.
Currants for jelly should be perfectly ripe and gathered the _first_
week of the season; they lose their jelly property if they hang on the
bushes too long, and become too juicy--the juice will not be apt to
congeal. Strip them from the stalks, put them into a stone jar, and
set in a vessel of hot water over the fire; keep the water around it
boiling until the currants are all broken, stirring them up
occasionally. Then squeeze them through a coarse cloth or towel. To
each pint of juice allow a pound and a quarter of refined sugar. Put
the sugar into a porcelain kettle, pour the juice over it, stirring
frequently. Skim it before it boils; boil about twenty minutes, or
until it congeals in the spoon when held in the air. Pour it into hot
jelly glasses and seal when cool.
Wild frost grape jelly is nice made after this recipe.
CURRANT JELLY. (New Method.)
This recipe for making superior jelly without heat is given in a
Parisian journal of chemistry, which may be worth trying by some of
our readers. The currants are to be washed and squeezed in the usual
way, and the juice placed in a stone or earthen vessel, and set away
in a cool place in the cellar. In about twenty-four hours a
considerable amount of froth will cover the surface, produced by
fermentation, and this must be removed and the whole strained again
through the jelly bag, then weighed, and an equal weight of powdered
white sugar is to be added. This is to be stirred constantly until
entirely dissolved, and then put into jars, tied up tightly and set
away. At the end of another twenty-four hours a perfectly transparent
jelly of the most satisfactory flavor will be formed, which will keep
as long as if it had been cooked.
QUINCE JELLY.
Quinces for jelly should not be quite ripe, they should be a fine
yellow; rub off the down from them, core and cut them small; put them
in a preserving kettle with a teacupful of water for each pound; let
them stew gently until soft, without mashing; put them in a thin
muslin bag with the liquor; press them very lightly; to each pint of
the liquor put a pound of sugar; stir it until it is all dissolved,
then set it over the fire and let it boil gently, until by cooling
some on a plate you find it a good jelly; then turn it into pots or
tumblers and, when cold, secure as directed for jellies.
RASPBERRY JELLY.
To each pint of juice allow one pound of sugar. Let the raspberries be
freshly gathered, quite ripe, pick from the stalks; put them into a
large jar after breaking the fruit a little with a wooden spoon, and
place this jar, covered, in a saucepan of boiling water. When the
juice is well drawn, which will be in from three-quarters to one hour,
strain the fruit through a fine hair-sieve or cloth; measure the
juice, and to every pint allow the above proportion of white sugar.
Put the juice and sugar into a preserving pan, place it over the fire,
and boil gently until the jelly thickens, when a little is poured on
a plate; carefully remove all the scum as it rises, pour the jelly
into small pots, cover down, and keep in a dry place. This jelly
answers for making raspberry cream and for flavoring various sweet
dishes, when, in winter, the fresh fruit is not obtainable.
APPLE JELLY.
Select apples that are rather tart and highly flavored; slice them
without paring; place in a porcelain preserving kettle, cover with
water, and let them cook slowly until the apples look red. Pour into a
colander, drain off the juice, and let this run through a jelly-bag;
return to the kettle, which must be carefully washed, and boil half an
hour; measure it and allow to every pint of juice a pound of sugar and
half the juice of a lemon; boil quickly for ten minutes.
The juice of apples boiled in shallow vessels, without a particle of
sugar, makes the most sparkling, delicious jelly imaginable. Red
apples will give jelly the color and clearness of claret, while that
from light fruit is like amber. Take the cider just as it is made, not
allowing it to ferment at all, and, if possible, boil it in a pan,
flat, very large and shallow.
GRAPE JELLY.
Mash well the berries so as to remove the skins; pour all into a
preserving kettle and cook slowly for a few minutes to extract the
juice; strain through a colander, and then through a flannel
jelly-bag, keeping as hot as possible, for if not allowed to cool
before putting again on the stove the jelly conies much stiffer; a few
quince seeds boiled with the berries the first time tend to stiffen
it; measure the juice, allowing a pound of sugar to every pint of
juice, and boil fast for at least half an hour. Try a little, and if
it seems done, remove and put into glasses.
FLORIDA ORANGE JELLY.
Grate the yellow rind of two Florida oranges and two lemons, and
squeeze the juice into a porcelain-lined preserving kettle, adding the
juice of two more oranges, and removing all the seeds; put in the
grated rind a quarter of a pound of sugar, or more if the fruit is
sour, and a gill of water, and boil these ingredients together until a
rich syrup is formed; meantime, dissolve two ounces of gelatine in a
quart of warm water, stirring it over the fire until it is entirely
dissolved, then add the syrup, strain the jelly, and cool it in molds
wet in cold water.
CRAB-APPLE JELLY.
The apples should be juicy and ripe. The fruit is then quartered, the
black spots in the cores removed, afterward put into a preserving
kettle over the fire, with a teacupful of water in the bottom to
prevent burning; more water is added as it evaporates while cooking.
When boiled to a pulp, strain the apples through a coarse flannel,
then proceed as for currant jelly.
PEACH JELLY.
Pare the peaches, take out the stones, then slice them; add to them
about a quarter of the kernels. Place them in a kettle with enough
water to cover them. Stir them often until the fruit is well cooked,
then strain, and to every pint of the juice add the juice of a lemon;
measure again, allowing a pound of sugar to each pint of juice; heat
the sugar very hot, and add when the juice has boiled twenty minutes;
let it come to a boil and take instantly from the fire.
ORANGE SYRUP.
Pare the oranges, squeeze and strain the juice from the pulp. To one
pint of juice allow one pound and three-quarters of loaf sugar. Put
the juice and sugar together, boil and skim it until it is cream; then
strain it through a flannel bag and let it stand until it becomes
cool, then put in bottles and cork tight.
Lemon syrup is made in the same way, except that you scald the lemons
and squeeze out the juice, allowing rather more sugar.
ORANGE MARMALADE.
Allow pound for pound. Pare half the oranges and cut the rind into
shreds. Boil in three waters until tender and set aside. Grate the
rind of the remaining oranges; take off, and throw away every bit of
the thick white inner skin; quarter all the oranges and take out the
seeds. Chop or cut them into small pieces; drain all the juice that
will come away without pressing them over the sugar; heat this,
stirring until the sugar is dissolved, adding a _very_ little water,
unless the oranges are very juicy. Boil and skim five or six minutes;
put in the boiled shreds and cook ten minutes; then the chopped fruit
and grated peel, and boil twenty minutes longer. When cold, put into
small jars, tied up with bladder or paper next the fruit, cloths
dipped in wax over all. A nicer way still is to put away in tumblers
with self-adjusting metal tops. Press brandied tissue paper down
closely to the fruit.
LEMON MARMALADE
Is made as you would prepare orange--allowing a pound and a quarter of
sugar to a pound of the fruit, and using but half the grated peel.
RAISINS. (A French Marmalade.)
This recipe is particularly valuable at seasons when fruit is scarce.
Take six fine large cooking apples, peel them, put them over a slow
fire, together with a wine-glass of Medeira wine and half a pound of
sugar. When well stewed, split and stone two and a half pounds of
raisins, and put them to stew with the apples and enough water to
prevent their burning. When all appears well dissolved, beat it
through a strainer bowl, and lastly through a sieve. Mold, if you
like, or put away in small preserve jars, to cut in thin slices for
the ornamentation of pastry, or to dish up for eating with cream.
STRAWBERRY JAM.
To each pound of fine and not too ripe berries, allow three-quarters
of a pound of sugar. Put them into a preserving pan and stir gently,
not to break up the fruit; simmer for one-half hour and put into pots
air-tight. An excellent way to seal jellies and jams is as the German
women do: cut round covers from writing paper a half-inch too large
for the tops, smear the inside with the unbeaten white of an egg, tie
over with a cord, and it will dry quickly and be absolutely
preservative. A circular paper dipped in brandy and laid over the
toothsome contents before covering, will prevent any dampness from
affecting the flavor. I have removed covers heavy with mold to find
the preserve intact.
GOOSEBERRY JAM.
Pick the gooseberries just as they begin to turn. Stem, wash and
weigh. To four pounds of fruit add half a teacupful of water; boil
until soft and add four pounds of sugar and boil until clear. If
picked at the right stage the jam will be amber colored and firm, and
very much nicer than if the fruit is preserved when ripe.
BRANDIED PEACHES OR PEARS.
Four pounds of fruit, four pounds of sugar, one pint of best white
brandy. Make a syrup of the sugar and enough water to dissolve it. Let
this come to a boil; put the fruit in and boil five minutes. Having
removed the fruit carefully, let the syrup boil fifteen minutes
longer, or until it thickens well; add the brandy and take the kettle
at once from the fire; pour the hot syrup over the fruit and seal. If,
after the fruit is taken from the fire, a reddish liquor oozes from
it, drain this off before adding the clear syrup. Put up in glass
jars. Peaches and pears should be peeled for brandying. Plums should
be pricked and watched carefully for fear of bursting.
RASPBERRY JAM.
To five or six pounds of fine red raspberries (not too ripe) add an
equal quantity of the finest quality of white sugar. Mash the whole
well in a preserving kettle; add about one quart of currant juice (a
little less will do) and boil gently till it jellies upon a cold
plate; then put into small jars; cover with brandied paper and tie a
thick white paper over them. Keep in a dark, dry and cool place.
Blackberry or strawberry jam is made the same way, leaving out the
currant juice.
A NEW WAY OF KEEPING FRUIT.
It is stated that experiments have been made in keeping fruit in jars
covered only with cotton batting, and at the end of two years the
fruit was sound. The following directions are given for the process:
Use crocks, stone butter-jars or any other convenient dishes. Prepare
and cook the fruit precisely as for canning in glass jars; fill your
dishes with fruit while hot and immediately cover with cotton batting,
securely tied on. Remember that all putrefaction is caused by the
invisible creatures in the air. Cooking the fruit expels all these,
and they cannot pass through the cotton batting. The fruit thus
protected will keep an indefinite period. It will be remembered that
Tyndall has proved that the atmospheric germs cannot pass through a
layer of cotton.
MACEDOINES.
Suspend in the centre of the jelly mold a bunch of grapes, cherries,
berries, or currants on their stems, sections of oranges, pineapples,
or brandied fruits, and pour in a little jelly when quite cold, but
not set. It makes a very agreeable effect. By a little ingenuity you
can imbed first one fruit and then another, arranging in circles, and
pour a little jelly successively over each. Do not re-heat the jelly,
but keep it in a warm place, while the mold is on ice and the first
layers are hardening.
[Illustration]
CANNED FRUITS
Berries and all ripe, mellow fruit require but little cooking, only
long enough for the sugar to penetrate. Strew sugar over them, allow
them to stand a few hours, then merely scald with the sugar; half to
three-quarters of a pound is considered sufficient. Harder fruits like
pears, quinces, etc., require longer boiling. The great secret of
canning is to make the fruit or vegetable perfectly air-tight. It must
be put up boiling hot and the vessel filled to the brim.
Have your jars conveniently placed near your boiling fruit, in a tin
pan of hot water on the stove, roll them in the hot water, then fill
immediately with the hot, scalding fruit, fill to the top, and seal
quickly with the tops, which should also be heated; occasionally screw
down the tops tighter, as the fruit shrinks as it cools, and the glass
contracts and allows the air to enter the cans. They must be perfectly
air-tight. The jars to be kept in a dark, cool, dry place.
Use glass jars for fruit always, and the fruit should be cooked in a
porcelain or granite-iron kettle. If you are obliged to use common
large-mouthed bottles with corks, steam the corks and pare them to a
close fit, driving them in with a mallet. Use the following wax for
sealing: One pound of resin, three ounces of beeswax, one and one-half
ounces of tallow. Use a brush in covering the corks and as they cool,
dip the mouth into the melted wax. Place in a basin of cold water.
Pack in a cool, dark and dry cellar. After one week, examine for
flaws, cracks or signs of ferment.
The rubber rings used to assist in keeping the air from the fruit cans
sometimes become so dry and brittle as to be almost useless. They can
be restored to normal condition usually by letting them lie in water
in which you have put a little ammonia. Mix in this proportion: One
part of ammonia and two parts water. Sometimes they do not need to lie
in this more than five minutes, but frequently a half hour is needed
to restore their elasticity.
CANNED PEACHES.
To one pound of peaches allow half a pound of sugar; to six pounds of
sugar add half a tumbler of water; put in the kettle a layer of sugar
and one of peaches until the whole of both are in. Wash about eight
peach leaves, tie them up and put into the kettle, remembering to take
them out when you begin to fill up the jars. Let the sugared fruit
remain on the range, but away from the fire, until upon tipping the
vessel to one side you can see some liquid; then fill the jars, taking
them out of hot water into which they were put when cold, remaining
until it was made to boil around them. In this way you will find out
if the glass has been properly annealed; for we consider glass jars
with stoppers screwing down upon India-rubber rings as the best for
canning fruit in families. They should be kept in a dark closet; and
although somewhat more expensive than tin in the first instance, are
much nicer and keep for years with careful usage.
Fruit must be of fine flavor and _ripe_, though not _soft_, to make
nice canned fruit.
Peaches should be thrown into cold water as they are peeled, to
prevent a yellowish crust.
CANNED GRAPES.
There is no fruit so difficult to can nicely as the grape; by
observing the following instructions you will find the grapes rich and
tender a year from putting up. Squeeze the pulp from the skin, as the
seeds are objectionable; boil the pulp, until the seeds begin to
loosen, in one kettle, having the skins boiling, in a little water,
hard in another kettle, as they are tough. When the pulp seems tender,
put it through the sieve; then add the skins, if tender, with the
water they boil in, if not too much. We use a large coffeecupful of
sugar for a quart can; boil until thick and can in the usual way.
CANNED STRAWBERRIES.
After the berries are picked over, let as many as can be put carefully
in the preserve kettle at once be placed on a platter. To each pound
of fruit add three-fourths of a pound of sugar; let them stand two or
three hours, till the juice is drawn from them; pour it into the
kettle and let it come to a boil and remove the scum which rises; then
put in the berries very carefully. As soon as they come thoroughly to
a boil put them in warm jars and seal while boiling hot.
TO CAN QUINCES.
Cut the quinces into thin slices like apples for pies. To one quart
jarful of quince, take a coffeesaucer and a half of sugar and a
coffeecupful of water; put the sugar and water on the fire, and when
boiling put in the quinces; have ready the jars with their fastenings,
stand the jars in a pan of boiling water on the stove, and when the
quince is clear and tender put rapidly into the jars, fruit and syrup
together. The jars must be filled so that the syrup overflows, and
fastened up tight as quickly as possible.
CANNED PINEAPPLE.
For six pounds of fruit, when cut and ready to can, make syrup with
two and a half pounds of sugar and nearly three pints of water; boil
syrup five minutes and skim or strain if necessary; then add the fruit
and let it boil up; have cans hot, fill and shut up as soon as
possible. Use the best white sugar. As the cans cool, keep tightening
them up. Cut the fruit half an inch thick.
CANNED FRUIT JUICES.
Canned fruit juices are an excellent substitute for brandy or wine in
all puddings and sauces, etc.
It is a good plan to can the pure juices of fruit in the summer time,
putting it by for this purpose.
Select clean ripe fruit, press out the juice and strain it through a
flannel cloth. To each pint of juice add one cupful of white
granulated sugar. Put it in a porcelain kettle, bring it to the
boiling point, and bottle while hot in small bottles. It must be
sealed very tight while it is _hot_. Will keep a long time, the same
as canned fruit.
CANNED TOMATOES.
Canning tomatoes is quite a simple process. A large or small quantity
may be done at a time, and they should be put in glass jars in
preference to those of tin, which are apt to injure the flavor. Very
ripe tomatoes are the best for the purpose. They are first put into a
large pan and covered with boiling water. This loosens the skin, which
is easily removed, and the tomatoes are then put into the preserving
kettle, set over a moderate fire without the addition of water or any
seasoning, and brought to a boil. After boiling slowly one-half hour,
they are put into the jars while boiling hot and sealed tightly. They
will keep two or three years in this way. The jars should be filled to
the brim to prevent air from getting in, and set in a cool, dark
closet.
TO CAN CORN.
Split the kernels lengthwise with a knife, then scrape with the back
of the knife, thus leaving the hulls upon the cob. Fill cans full of
cut corn, pressing it in very hard. To press the corn in the can, use
the small end of a potato masher, as this will enter the can easily.
It will take from ten to a dozen large ears of corn to fill a
one-quart can. When the cans are full, screw cover on with thumb and
first finger; this will be tight enough, then place a cloth in the
bottom of a wash boiler to prevent breakage. On this put a layer of
cans in any position you prefer, over the cans put a layer of cloth,
then a layer of cans. Fill the boiler in this manner, then cover the
cans well with cold water, place the boiler on the fire and _boil_
three hours without ceasing. On steady boiling depends much of your
success. After boiling three hours, lift the boiler from the fire, let
the water cool, then take the cans from the boiler and tighten, let
them remain until cold, then tighten again. Wrap each can in brown
paper to exclude the light and keep in a cool, dry cellar and be very
sure the rubber rings are not hardened by use. The rings should be
renewed every two years. I would advise the beginner to use new rings
entirely, for poor rings cause the loss of canned fruit and vegetables
in many cases. You will observe that in canning corn the cans are not
wrapped in a cloth nor heated; merely filled with the cut corn. The
corn in the can will shrink considerable in boiling, but on no account
open them after canning.
TO CAN PEAS.
Fill the can full of peas, shake the can so they can be filled well.
You cannot press the peas in the can as you did the corn, but by
shaking the cans they may be filled quite full. Pour into the cans
enough cold water to fill to overflowing, then screw the cover tight
as you can with your thumb and first finger and proceed exactly as in
canning corn.
String beans are cut as for cooking and canned in the same manner. No
seasoning of salt, pepper or sugar should be added.
_Mary Currier Parsons._
CANNED PLUMS.
To every pound of plums allow a quarter of a pound of sugar. Put the
sugar and plums alternately into the preserving kettle, first pricking
the plums to prevent their breaking. Let them stand on the back of the
stove for an hour or two, then put them over a moderate fire and allow
to come to a boil; skim and pour at once into jars, running a silver
spoon handle around the inside of the jar to break the air-bubbles;
cover and screw down the tops.
CANNED MINCE MEAT.
Mince meat for pies can be preserved for years if canned the same as
fruit while _hot_, and put into glass jars and sealed perfectly tight,
and set in a cool, dark place. One glass quart jar will hold enough to
make two ordinary-sized pies, and in this way "mince pies" can be had
in the middle of summer as well as in winter, and if the cans are
sealed properly, the meat will be just as fine when opened as when
first canned.
CANNED BOILED CIDER.
Boiled cider, in our grandmothers' time, was indispensable to the
making of a good "mince pie," adding the proper flavor and richness,
which cannot be substituted by any other ingredient, and a gill of
which being added to a rule of "fruit cake" makes it more moist, keeps
longer, and is far superior to fruit cake made without it. Boiled
cider is an article rarely found in the market, nowadays, but can be
made by any one, with but little trouble and expense, using _sweet_
cider, shortly after it is made, and before fermentation takes place.
Place five quarts of _sweet_ cider in a porcelain-lined kettle over
the fire, boil it slowly until reduced to one quart, carefully
watching it that it does not burn; turn into glass jars while hot and
seal tightly, the same as canned fruit. It is then ready to use any
time of the year.
CANNED PUMPKIN.
Pumpkins or squash canned are far more convenient for ready use than
those dried in the old-fashioned way.
Cut up pumpkin or squash into small pieces, first cutting off the
peel; stew them until tender, add no seasoning; then mash them very
fine with a potato masher. Have ready your cans, made hot, and then
fill them with the hot pumpkin or squash, seal tight; place in a
dark, cool closet.
PEACH BUTTER.
Pare ripe peaches and put them in a preserving kettle, with sufficient
water to boil them soft; then sift through a colander, removing the
stones. To each quart of peaches put one and one-half pounds of sugar,
and boil very slowly one hour. Stir often and do not let them burn.
Put in stone or glass jars, and keep in a cool place.
PEACHES DRIED WITH SUGAR.
Peel yellow peaches, cut them from the stone in one piece; allow two
pounds of sugar to six pounds of fruit; make a syrup of three-quarters
of a pound of sugar and a little water; put in the peaches, a few at a
time, and let them cook gently until quite clear. Take them up
carefully on a dish and set them in the sun to dry. Strew powdered
sugar over them on all sides, a little at a time; if any syrup is
left, remove to fresh dishes. When they are quite dry, lay them
lightly in a jar with a little sugar sifted between the layers.
[Illustration]
COLORING FOR FRUIT, ETC.
RED OR PINK COLORING.
Take two cents' worth of cochineal. Lay it on a flat plate and bruise
it with the blade of a knife. Put it into half a teacupful of alcohol.
Let it stand a quarter of an hour, and then filter it through fine
muslin. Always ready for immediate use. Cork the bottle tight.
Strawberry or cranberry juice makes a fine coloring for frosting,
sweet puddings and confectionery.
DEEP RED COLORING.
Take twenty grains of cochineal and fifteen grains of cream of tartar
finely powdered; add to them a piece of alum the size of a cherry
stone and boil them with a gill of soft water in an earthen vessel,
slowly, for half an hour. Then strain it through muslin, and keep it
tightly corked in a phial. If a little alcohol is added it will keep
any length of time.
YELLOW COLORING.
Take a little saffron, put it into an earthen vessel with a very small
quantity of cold, soft water, and let it steep till the color of the
infusion is a bright yellow. Then strain it, add half alcohol to it.
To color fruit yellow, boil the fruit with fresh lemon skins in water
to cover them until it is tender; then take it up, spread it on dishes
to cool and finish as may be directed.
To color icing, put the grated peel of a lemon or orange in a thin
muslin bag, squeezing a little juice through it, then mixing with the
sugar.
GREEN COLORING.
Take fresh spinach or beet leaves and pound them in a marble mortar.
If you want it for immediate use, take off the green froth as it
rises, and mix it with the article you intend to color. If you wish to
keep it a few days, take the juice when you have pressed out a
teacupful, and adding to it a piece of alum the size of a pea, give it
a boil in a saucepan. Or make the juice very strong and add a quart of
alcohol. Bottle it air-tight.
SUGAR GRAINS.
These are made by pounding white lump sugar in a mortar and shaking it
through sieves of different degrees of coarseness, thus accumulating
grains of different sizes. They are used in ornamenting cake.
SUGAR GRAINS, COLORED.
Stir a little coloring--as the essence of spinach, or prepared
cochineal, or liquid carmine, or indigo, rouge, saffron, etc.,--into
the sugar grains made as above, until each grain is stained, then
spread them on a baking-sheet and dry them in a warm place. They are
used in ornamenting cake.
CARAMEL OR BURNT SUGAR.
Put one cupful of sugar and two teaspoonfuls of water in a saucepan on
the fire; stir constantly until it is quite a dark color, then add a
half cupful of water and a pinch of salt; let it boil a few minutes
and when cold, bottle.
For coloring soups, sauces or gravies.
TO CLARIFY JELLY.
The white of egg is, perhaps, the best substance that can be employed
in clarifying jelly, as well as some other fluids, for the reason that
when albumen (and the white of egg is nearly pure albumen) is put into
a liquid that is muddy, from substances suspended in it, on boiling
coagulates in a flocculent manner, and, entangling with the
impurities, rises with them to the surface as a scum, or sinks to the
bottom, according to their weight.
CONFECTIONERY
In the making of confections the best _granulated_ or _loaf_ sugar
should be used. (Beware of glucose mixed with sugar.) Sugar is boiled
more or less, according to the kind of candy to be made, and it is
necessary to understand the proper degree of sugar boiling to operate
it successfully.
Occasionally sugar made into candies, "creams" or syrups, will need
clarifying. The process is as follows: Beat up well the white of an
egg with a cupful of cold water and pour it into a very clean iron or
thick new tin saucepan, and put into the pan four cupfuls of sugar,
mixed with a cupful of warm water. Put on the stove and heat
_moderately_ until the scum rises. Remove the pan, and skim off the
top, then place on the fire again until the scum rises again. Then
remove as before, and so continue until no scum rises.
This recipe is good for brown or yellowish sugar; for soft, white
sugars, half the white of an egg will do, and for refined or loaf
sugar a quarter will do.
The quantities of sugar and water are the same in all cases. Loaf
sugar will generally do for all candy-making without further
clarification. Brown or yellow sugars are used for caramels,
dark-colored cocoanut, taffy, and pulled molasses candies generally.
Havana is the cheapest grade of white sugar and a shade or two lighter
than the brown.
Confectioners' A is superior in color and grain to the Havana. It is a
centrifugal sugar--that is, it is not re-boiled to procure its white
color, but is moistened with water and then put into rapidly-revolving
cylinders. The uncrystalized syrup or molasses is whirled out of it,
and the sugar comes out with a dry, white grain.
ICING OR POWDERED SUGARS.--This is powdered loaf sugar. Icing can only
be made with powdered sugar which is produced by grinding or crushing
loaf sugar nearly as fine as flour.
GRANULATED SUGAR--This is a coarse-grained sugar, generally very
clean and sparkling, and fit for use as a colored sugar in
crystallized goods, and other superior uses.
This same syrup answers for most candies and should be boiled to such
a degree, that when a fork or splinter is dipped into it the liquid
will run off and form a thick drop on the end, and long silk-like
threads hang from it when exposed to the air. The syrup never to be
stirred while hot, or else it will grain, but if intended for soft,
French candies, should be removed, and, when nearly cold, stirred to a
cream. For hard, brittle candies, the syrup should be boiled until,
when a little is dropped in _cold_ water, it will crack and break when
biting it.
The hands should be buttered when handling it, or it will stick to
them.
The top of the inside of the dish that the sugar or molasses is to be
cooked in should be buttered a few inches around the inside; it
prevents the syrup from rising and swelling any higher than where it
reaches the buttered edge.
For common crack candies, the sugar can be kept from graining by
adding a teaspoonful of vinegar or cream of tartar.
Colorings for candies should be harmless, and those used for fruit and
confectionery, on page 444, will be most suitable.
Essences and extracts should be bought at the druggist's, not the poor
kind usually sold at the grocer's.
FRENCH CREAM CANDY.
Put four cupfuls of white sugar and one cupful of water into a bright
tin pan on the range and let it boil without stirring for ten minutes.
If it looks somewhat thick, test it by letting some drop from the
spoon, and if it threads, remove the pan to the table. Take out a
small spoonful, and rub it against the side of a cake bowl; if it
becomes creamy, and will roll into a ball between the fingers, pour
the whole into the bowl. When cool enough to bear your finger in it,
take it in your lap, stir or beat it with a large spoon, or
pudding-stick. It will soon begin to look like cream, and then grow
stiffer until you find it necessary to take your hands and work it
like bread dough. If it is not boiled enough to cream, set it back
upon the range and let it remain one or two minutes, or as long as is
necessary, taking care not to cook it too much. Add the flavoring as
soon as it begins to cool. This is the foundation of all French
creams. It can be made into rolls, and sliced off, or packed in plates
and cut into small cubes, or made into any shape imitating French
candies. A pretty form is made by coloring some of the cream pink,
taking a piece about as large as a hazel nut, and crowding an almond
meat half way into one side, till it looks like a bursting kernel. In
working, should the cream get too cold, warm it.
To be successful in making this cream, several points are to be
remembered; when the boiled sugar is cool enough to beat, if it looks
rough and has turned to sugar, it is because it has been boiled _too
much_, or has been _stirred_. If, after it is beaten, it does not look
like lard or thick cream, and is sandy or sugary instead, it is
because you did not let it get cool enough before beating.
It is not boiled enough if it does not harden so as to work like
dough, and should not stick to the hands; in this case put it back
into the pan with an ounce of hot water, and cook over just enough, by
testing in water as above. After it is turned into the bowl to cool,
it should look clear as jelly. Practice and patience will make
perfect.
FRUIT CREAMS.
Add to "French Cream" raisins, currants, figs, a little citron,
chopped and mixed thoroughly through the cream while quite warm. Make
into bars or flat cakes.
WALNUT CREAMS.
Take a piece of "French Cream" the size of a walnut. Having cracked
some English walnuts, using care not to break the meats, place
one-half of each nut upon each side of the ball, pressing them into
the ball.
Walnut creams can be made by another method: First take a piece of
"French Cream," put it into a cup and setting the cup into a vessel of
boiling water, heating it until it turns like thick cream; drop the
walnut meats into it, one at a time, taking them out on the end of a
fork and placing on buttered paper; continue to dip them until all are
used, then go over again, giving them a second coat of candy. They
look nice colored pink and flavored with vanilla.
CHOCOLATE CREAMS.
Use "French Cream," and form it into small cone-shaped balls with the
fingers. Lay them upon paper to harden until all are formed. Melt one
cake of Baker's chocolate in an earthen dish or small basin; by
setting it in the oven it will soon melt; do not let it cook, but it
_must_ be kept _hot_.
Take the balls of cream, one at a time, on the tines of a fork, pour
the melted chocolate over them with a teaspoon and when well covered,
slip them from the fork upon oiled paper.
COCOANUT CREAMS.
Take two tablespoonfuls of grated cocoanut and half as much "French
candy;" work them both together with your hand till the cocoanut is
all well mixed in it. If you choose, you can add a drop of vanilla. If
too soft to work into balls, add confectioners' sugar to stiffen; make
into balls the size of hazelnuts and dip twice, as in the foregoing
recipes, flavoring the melted "French Cream" with vanilla.
VARIEGATED CREAMS.
Make the "French Cream" recipe, and divide into three parts, leaving
one part white, color one pink with cochineal syrup, and the third
part color brown with chocolate, which is done by just letting the
cream soften and stirring in a little finely grated chocolate. The
pink is colored by dropping on a few drops of cochineal syrup while
the cream is warm and beating it in. Take the white cream, make a flat
ball of it, and lay it upon a buttered dish, and pat it out flat until
about half an inch thick. If it does not work easily, dip the hand in
alcohol. Take the pink cream, work in the same way as the white and
lay it upon the white; then the chocolate in the same manner, and lay
upon the pink, pressing all together. Trim the edges off smooth,
leaving it in a nice, square cake, then cut into slices or small
cubes, as you prefer. It is necessary to work it all up as rapidly as
possible.
RASPBERRY CREAMS.
Stir enough confectioners' sugar into a teaspoonful of raspberry jam
to form a thick paste; roll it into balls between the palms of your
hands. Put a lump of "French Cream" into a teacup and set it into a
basin of boiling water, stirring it until it has melted; then drop a
few drops of cochineal coloring to make it a pale pink, or a few drops
of raspberry juice, being careful not to add enough to prevent its
hardening. Now dip these little balls into the sugar cream, giving
them two coats. Lay aside to harden.
Remember to _keep stirring_ the melted cream, or if not it will _turn
back to clear syrup_.
NUT CREAMS.
Chop almonds, hickory nuts, butternuts or English walnuts quite fine.
Make the '"French Cream," and before adding all the sugar, while the
cream is quite soft, stir into it the nuts, and then form into balls,
bars or squares. Several kinds of nuts may be mixed together.
MAPLE SUGAR CREAMS.
Grate fine maple sugar and mix, in quantity to suit the taste, with
"French Cream;" make any shape desired. Walnut creams are sometimes
made with maple sugar and are very fine.
STICK CANDY.
One pound of granulated sugar, one cupful of water, a quarter of a
cupful of vinegar, or half a teaspoonful of cream of tartar, one small
tablespoonful of glycerine. Flavor with vanilla, rose or lemon. Boil
all except the flavoring, without stirring, twenty minutes or half an
hour, or until crisp when dropped in water. Just before pouring upon
greased platters to cool, add half a teaspoonful of soda. After
pouring upon platters to cool, pour two teaspoonfuls of flavoring over
the top. When partly cool, pull it until very white. Draw it into
sticks the size you wish, and cut off with shears into sticks or
kiss-shaped drops. It may be colored if desired. (See page 444, for
coloring.)
CHOCOLATE CARAMELS.
One cupful of grated chocolate, two cupfuls of brown sugar, one cupful
of West India molasses, one cupful of milk or cream, butter the size
of an egg, boil until thick, _almost_ brittle, stirring constantly.
Turn it out on to buttered plates, and when it begins to stiffen, mark
it in small squares so that it will break easily when cold. Some like
it flavored with a tablespoonful of vanilla.
GRILLED ALMONDS.
These are a very delicious candy seldom met with out of France. They
are rather more trouble to make than other kinds, but well repay it
from their novel flavor. Blanch a cupful of almonds; dry them
thoroughly. Boil a cupful of sugar and a quarter of a cupful of water
till it "hairs," then throw in the almonds; let them fry, as it were,
in this syrup, stirring them occasionally; they will turn a faint
yellow brown before the sugar changes color; do not wait an instant
once this change of color begins, or they will lose flavor; remove
them from the fire, and stir them until the syrup has turned back to
sugar and clings irregularly to the nuts.
These are grilled almonds. You will find them delicious, as they are
to alternate at dinner with the salted almonds now so fashionable.
PEPPERMINT DROPS.
One cupful of sugar crushed fine, and just moistened with boiling
water, then boiled five minutes; then take from the fire and add cream
of tartar the size of a pea; mix well and add four or five drops of
oil of peppermint. Beat briskly until the mixture whitens, then drop
quickly upon white paper. Have the cream of tartar and oil of
peppermint measured while the sugar is boiling. If it sugars before it
is all dropped, add a little water and boil a minute or two.
CURRANT DROPS.
Use currant juice instead of water, to moisten a quantity of sugar.
Put it in a pan and heat, stirring constantly; be sure not to let it
boil; then mix a very little more sugar, let it warm with the rest a
moment, then, with a smooth stick, drop on paper.
LEMON DROPS.
Upon a coffeecupful of finely powdered sugar pour just enough lemon
juice to dissolve it, and boil it to the consistency of thick syrup,
and so that it appears brittle when dropped in cold water. Drop this
on buttered plates in drops; set away to cool and harden.
NUT MOLASSES CANDY.
When making molasses candy, add any kind of nuts you fancy; put them
in after the syrup has thickened and is ready to take from the fire;
pour out on buttered tins. Mark it off in squares before it gets too
cool. Peanuts should be fresh roasted and then tossed in a sieve, to
free them of their inner skins.
SUGAR NUT CANDY.
Three pounds of white sugar, half a pint of water, half a pint of
vinegar, a quarter of a pound of butter, one pound of hickory nut
kernels. Put the sugar, butter, vinegar and water together into a
thick saucepan. When it begins to thicken, add the nuts. To test it,
take up a very small quantity as quickly as possible directly from the
centre, taking care not to disturb it any more than is necessary. Drop
it into cold water, and remove from the fire the moment the little
particles are brittle. Pour into buttered plates. Use any nuts with
this recipe.
COCOANUT CANDY.
One cocoanut, one and one-half pounds of granulated sugar. Put sugar
and milk of cocoanut together, beat slowly until the sugar is melted,
then boil five minutes; add cocoanut (finely grated), boil ten minutes
longer, stir constantly to keep from burning. Pour on buttered plates;
cut in squares. Will take about two days to harden. Use prepared
cocoanut when other cannot be had.
BUTTER-SCOTCH.
Three cupfuls of white sugar, half a cupful of water, half a cupful of
vinegar, or half a teaspoonful of cream of tartar, a tablespoonful of
butter and eight drops of extract of lemon. Boil _without stirring_
till it will snap and break. Just before taking from the fire, add a
quarter of a teaspoonful of soda; pour into well-buttered biscuit
tins, a quarter of an inch thick. Mark off into inch squares when
partly cold.
EVERTON TAFFY, OR BUTTER-SCOTCH.
Two cupfuls of sugar, two cupfuls of dark molasses, one cupful of cold
butter, grated rind of half a lemon. Boil over a slow fire until it
hardens when dropped in cold water. Pour thinly into tins well
buttered, and mark into inch squares before it cools.
MAPLE WALNUTS.
Beat the white of one egg to a stiff froth, stir in enough powdered
sugar to make it like hard frosting, dip the walnut meats (which you
have taken care to remove from the shells without breaking) in a syrup
made by boiling for two or three minutes two tablespoonfuls of maple
sugar in one of water, or in this proportion. Press some of the hard
frosting between the two halves of the walnut and let it harden. Dates
may be prepared in this way, and butternuts and English walnuts also.
POP-CORN CANDY. No. 1.
Put into an iron kettle one tablespoonful of butter, three
tablespoonfuls of water and one cupful of white sugar; boil until
ready to candy, then throw in three quarts nicely popped corn; stir
vigorously until the sugar is evenly distributed over the corn; take
the kettle from the fire and stir until it cools a little, and in this
way you may have each kernel separate and all coated with the sugar.
Of course it must have your undivided attention from the first, to
prevent scorching. Almonds, English walnuts, or, in fact, any nuts are
delicious prepared in this way.
POP-CORN CANDY. No. 2.
Having popped your corn, salt it and keep it warm, sprinkle over with
a whisk broom a mixture composed of an ounce of gum arabic and a half
pound of sugar, dissolved in two quarts of water; boil all a few
minutes. Stir the corn with the hands or large spoon thoroughly; then
mold into balls with the hands.
POP-CORN BALLS.
Take three large ears of pop-corn (rice is best). After popping, shake
it down in pan so the unpopped corn will settle at the bottom; put the
nice white popped in a greased pan. For the candy, take one cup of
molasses, one cup of light brown or white sugar, one tablespoonful of
vinegar. Boil until it will harden in water. Pour on the corn. Stir
with a spoon until thoroughly mixed; then mold into balls with the
hand.
No flavor should be added to this mixture, as the excellence of this
commodity depends entirely upon the united flavor of the corn, salt
and the sugar or molasses.
HOARHOUND CANDY.
Boil two ounces of dried hoarhound in a pint and a half of water for
about half an hour; strain and add three and a half pounds of brown
sugar; boil over a hot fire until sufficiently hard; pour out in
flat, well-greased tins and mark into sticks or small squares with a
knife as soon as cool enough to retain its shape.
JUJUBE PASTE.
Two cupfuls of sugar, one-quarter of a pound of gum arabic, one pint
of water. Flavor with the essence of lemon and a grain of cochineal.
Let the mixture stand, until the gum is dissolved, in a warm place on
the back of the stove, then draw forward and cook until thick; try in
cold water; it should be limber and bend when cold. Pour in buttered
pans, an eighth of an inch thick; when cool, roll up in a scroll.
CANDIED ORANGES.
Candied orange is a great delicacy, which is easily made: Peel and
quarter the oranges; make a syrup in the proportion of one pound of
sugar to one pint of water; let it boil until it will harden in water;
then take it from the fire and dip the quarters of orange in the
syrup; let them drain on a fine sieve placed over a platter so that
the syrup will not be wasted; let them drain thus until cool, when the
sugar will crystallize. These are nice served with the last course of
dinner. Any fruit the same.
FIG CANDY.
One cup of sugar, one-third cup of water, one-fourth teaspoonful cream
of tartar. Do not stir while boiling. Boil to amber color, stir in the
cream of tartar just before taking from the fire. Wash the figs, open
and lay in a tin pan and pour the candy over them. Or you may dip them
in the syrup the same as "Candied Oranges."
CANDY ROLEY POLEY.
Take half a pint of citron, half a pint of raisins, half a pound of
figs, a quarter of a pound of shelled almonds, one pint of peanuts
before they are hulled; cut up the citron, stone the raisins, blanch
the almonds, and hull the peanuts; cut up the figs into small bits.
Take two pounds of coffee-sugar and moisten with vinegar; put in a
piece of butter as large as a walnut; stew till it hardens, but take
off before it gets to the brittle stage; beat it with a spoon six or
eight times, then stir in the mixed fruits and nuts. Pour into a wet
cloth and roll it up like a pudding, twisting the ends of the cloth to
mold it. Let it get cold and slice off pieces as it may be wanted for
eating.
MOLASSES CANDY.
Put one quart of West India molasses, one cupful of brown sugar, a
piece of butter the size of half an egg, into a six-quart kettle. Let
it boil over a slack fire until it begins to look thick, stirring it
often to prevent burning. Test it by taking some out and dropping a
few drops in a cup of cold water. If it hardens quickly and breaks
short between the teeth it is boiled enough. Now put in half a
teaspoonful of baking soda, and stir it well; then pour it out into
well-buttered flat tins. When partly cooled, take up the candy with
your hands well buttered then pull and double, and so on, until the
candy is a whitish yellow. It may be cut in strips and rolled or
twisted.
If flavoring is desired, drop the flavoring on the top as it begins to
cool and when it is pulled, the whole will be flavored.
STRAWBERRY CONSERVE.
Prepare the fruit as for preserving, allowing half a pound of loaf
sugar to one pound of fruit. Sprinkle the sugar over the fruit at
night; in the morning, put it on the fire in a kettle and boil until
the berries are clear. Spread on dishes and put in the sun until dry;
after which roll the fruit in sugar and pack in jars.
PEACH CONSERVE.
Halve the peaches and take out the stones; pare. Have ready some
powdered white sugar on a plate or dish. Roll the peaches in it
several times, until they will not take up any more. Place them singly
on a plate, with the cup or hollow side up, that the juices may not
run out. Lay them in the sun. The next morning roll them again. As
soon as the juice seems set in the peaches, turn the other side to the
sun. When they are thoroughly dry, pack them in glass jars, or, what
is still nicer, fig-drums. They make an excellent sweetmeat just as
they are; or, if wanted for table use, put over the fire in porcelain,
with a very little water, and stew a few minutes.
PEACH LEATHER.
Stew as many peaches as you choose, allowing a quarter of a pound of
sugar to one of fruit; mash it up smooth as it cooks, and when it is
dry enough to spread in a thin sheet on a board greased with butter,
set it out in the sun to dry; when dry it can be rolled up like
leather, wrapped up in a cloth, and will keep perfectly from season
to season. School-children regard it as a delightful addition to their
lunch of biscuit or cold bread. Apple and quince leather are made in
the same fashion, only a little flavoring or spice is added to them.
COCOANUT CARAMELS.
Two cupfuls of grated cocoanut, one cupful of sugar, two
tablespoonfuls of flour, the whites of three eggs, beaten stiff. Soak
the cocoanut, if desiccated, in milk enough to cover it; then beat the
whites of the eggs, add gradually the sugar, cocoanut and flour; with
your fingers make, by rolling the mixture, into cone shapes. Place
them on buttered sheets of tin covered with buttered letter paper and
bake in a moderate heat about fifteen or twenty minutes. They should
cool before removing from the tins.
DRIED PRESERVES.
Any of the fruits that have been preserved in syrup may be converted
into dry preserves, by first draining them from the syrup and then
drying them slowly on the stove, strewing them thickly with powdered
sugar. They should be turned every few hours, sifting over them more
sugar.
CANDIES WITHOUT COOKING.
Very many candies made by confectioners are made without boiling,
which makes them very desirable, and they are equal to the best
"French Creams." The secret lies in the sugar used, which is the XXX
powdered or confectioners' sugar. Ordinary powdered sugar, when rubbed
between the thumb and finger has a decided grain, but the
confectioners' sugar is fine as flour. The candies made after this
process are better the day after.
FRENCH VANILLA CREAM.
Break into a bowl the whites of one or more eggs, as the quantity you
wish to make will require; add to it an equal quantity of cold water,
then stir in XXX powdered or confectioners' sugar until you have it
stiff enough to mold into shape with the fingers. Flavor with vanilla
to taste. After it is formed in balls, cubes or lozenge shapes, lay
them upon plates or waxed paper and set them aside to dry. This cream
can be worked in candies similar to the French cooked cream.
CHOCOLATE CREAM DROPS.
These are made or molded into cone-shape forms with the fingers, from
the uncooked "French Cream," similar to that which is cooked. After
forming into these little balls or cones, lay them on oiled paper
until the next day, to harden, or make them in the morning and leave
them until afternoon. Then melt some chocolate (the best
confectioners') in a basin set in another basin of boiling water; when
melted, and the creams are hard enough to handle, take one at a time
on a fork and drop into the melted chocolate, roll it until well
covered, then slip from the fork upon oiled or waxed paper, and set
them aside to harden.
FRUIT AND NUT CREAMS.
Raisins seeded, currants, figs and citron, chopped fine, and mixed
with the uncooked "French Cream," while soft, before the sugar is all
mixed in, makes a delicious variety. Nuts also may be mixed with this
cream, stirring into it chopped almonds, hickory nuts, butternuts, or
English walnuts, then forming them into balls, bars or squares.
Several kinds of nuts may be mixed together.
ORANGE DROPS.
Grate the rind of one orange and squeeze the juice, taking care to
reject the seeds; add to this a pinch of tartaric acid; then stir in
confectioners' sugar until it is stiff enough to form into balls the
size of a small marble. This is delicious candy.
The same process for lemon drops, using lemons in place of orange.
Color a faint yellow.
COCOANUT CREAMS.
Make the uncooked cream as in the foregoing recipe. Take the cream
while soft, add fresh grated cocoanut to taste; add sufficient
confectioners' sugar to mold into balls and then roll the balls in the
fresh grated cocoanut. These may be colored pink with a few drops of
cochineal syrup, also brown by adding a few spoonfuls of grated
chocolate; then rolling them in grated cocoanut; the three colors are
very pretty together. The coconut cream may be made into a flat cake
and cut into squares or strips.
With this uncooked cream, all the recipes given for the cooked "French
Cream," may be used: English walnut creams, variegated creams, etc.
COFFEE, TEA, BEVERAGES.
Boiling water is a very important desideratum in the making of a cup
of good coffee or tea, but the average housewife is very apt to
overlook this fact. Do not boil the water more than three or four
minutes; longer boiling ruins the water for coffee or tea making, as
most of its natural properties escape by evaporation, leaving a very
insipid liquid composed mostly of lime and iron, that would ruin the
best coffee, and give the tea a dark, dead look, which ought to be the
reverse.
Water left in the tea-kettle over night _must never be used for
preparing the breakfast coffee_; no matter how excellent your coffee
or tea may be, it will be ruined by the addition of water that has
been boiled more than once.
THE HEALING PROPERTIES OF TEA AND COFFEE.
The medical properties of these two beverages are considerable. Tea is
used advantageously in inflammatory diseases and as a cure for the
headache. Coffee is supposed to act as a preventative of gravel and
gout, and to its influence is ascribed the rarity of those diseases in
Prance and Turkey. Both tea and coffee powerfully counteract the
effects of opium and intoxicating liquors: though, when taken in
excess, and without nourishing food, they themselves produce,
temporarily at least, some of the more disagreeable consequences
incident to the use of ardent spirits. In general, however, none but
persons possessing great mobility of the nervous system, or enfeebled
or effeminate constitutions, are injuriously affected by the moderate
use of tea and coffee in connection with food.
COFFEE.
One full coffeecupful of ground coffee, stirred with one egg and part
of the shell, adding a half cupful of _cold_ water. Put it into the
coffee boiler, and pour on to it a quart of boiling water; as it
rises and begins to boil, stir it down with a silver spoon or fork.
Boil hard for ten or twelve minutes. Remove from the fire and pour out
a cupful of coffee, then pour back into the coffeepot. Place it on the
back of the stove or range where it will keep hot (and not boil); it
will settle in about five minutes. Send to the table _hot_. Serve with
good cream and lump sugar. Three-quarters of a pound of Java and a
quarter of a pound of Mocha make the best mixture of coffee.
VIENNA COFFEE.
Equal parts of Mocha and Java coffee; allow one heaping tablespoonful
of coffee to each person and two extra to make good strength. Mix one
egg with grounds; pour on coffee half as much boiling water as will be
needed; let it froth, then stir down grounds, and let boil five
minutes; then let it stand where it will keep hot, but not boil, for
five or ten minutes, and add rest of water. To one pint of cream add
the white of an egg, well beaten; this is to be put in cups with
sugar, and hot coffee added.
FILTERED OR DRIP COFFEE.
For each person allow a large tablespoonful of finely ground coffee,
and to every tablespoonful allow a cupful of boiling water; the coffee
to be one part Mocha to two of Java.
Have a small iron ring made to fit the top of the coffeepot inside,
and to this ring sew a small muslin bag (the muslin for the purpose
must not be too thin). Fit the bag into the pot, pour some boiling
water in it, and, when the pot is well warmed, put the ground coffee
into the bag; pour over as much boiling water as is required, close
the lid, and, when all the water has filtered through, remove the bag,
and send the coffee to table. Making it in this manner prevents the
necessity of pouring the coffee from one vessel to another, which
cools and spoils it. The water should be poured on the coffee
gradually so that the infusion may be stronger; and the bag must be
well made that none of the grounds may escape through the seams and so
make the coffee thick and muddy.
Patented coffeepots on this principle can be purchased at most
house-furnishing stores.
ICED COFFEE.
Make more coffee than usual at breakfast time and stronger. When cold
put on ice. Serve with cracked ice in each tumbler.
SUBSTITUTE FOR CREAM IN COFFEE.
Beat the white of an egg, put to it a small lump of butter and pour
the coffee into it gradually, stirring it so that it will not curdle.
It is difficult to distinguish this from fresh cream.
Many drop a tiny piece of sweet butter into their cup of hot coffee as
a substitute for cream.
TO MAKE TEA.
Allow two teaspoonfuls of tea to one large cupful of boiling water.
Scald the teapot, put in the tea, pour on about a cupful of _boiling_
water, set it on the fire in a warm place, where it will not boil, but
keep very hot, to almost boiling; let it steep or "draw" ten or twelve
minutes. Now fill up with as much boiling water as is required. Send
_hot_ to the table. It is better to use a china or porcelain teapot,
but if you do use metal let it be tin, new, bright and clean; never
use it when the tin is worn off and the iron exposed. If you do you
are drinking tea-ate of iron.
To make tea to perfection, boiling water must be poured on the leaves
directly it boils. Water which has been boiling more than five
minutes, or which has previously boiled, should on no account be used.
If the water does not boil, or if it be allowed to overboil, the
leaves of the tea will be only half-opened and the tea itself will be
quite spoiled. The water should be allowed to remain on the leaves
from ten to fifteen minutes.
A Chinese being interviewed for the _Cook_ says: Drink your tea plain.
Don't add milk or sugar. Tea-brokers and tea-tasters never do;
epicures never do; the Chinese never do. Milk contains fibrin, albumen
or some other stuff, and the tea a delicate amount of tannin. Mixing
the two makes the liquid turbid. This turbidity, if I remember the
cyclopædia aright, is tannate of fibrin, or leather. People who put
milk in tea are therefore drinking boots and shoes in mild disguise.
ICED TEA.
Is now served to a considerable extent during the summer months. It is
of course used without milk, and the addition of sugar serves only to
destroy the finer tea flavor. It may be prepared some hours in
advance, and should be made stronger than when served hot. It is
bottled and placed in the ice chest till required. Use the black or
green teas, or both, mixed, as fancied.
CHOCOLATE.
Allow half a cupful of grated chocolate to a pint of water and a pint
of milk. Rub the chocolate smooth in a little cold water and stir into
the boiling water. Boil twenty minutes, add the milk and boil ten
minutes more, stirring it often. Sweeten to your taste.
The French put two cupfuls of boiling water to each cupful of
chocolate. They throw in the chocolate just as the water commences to
boil. Stir it with a spoon as soon as it boils up, add two cupfuls of
good milk, and when it has boiled sufficiently, serve a spoonful of
thick whipped cream with each cup.
COCOA.
Six tablespoonfuls of cocoa to each pint of water, as much milk as
water, sugar to taste. Rub cocoa smooth in a little cold water; have
ready on the fire a pint of boiling water; stir in grated cocoa paste.
Boil twenty minutes, add milk and boil five minutes more, stirring
often. Sweeten in cups so as to suit different tastes.
BUTTERMILK AS A DRINK.
Buttermilk, so generally regarded as a waste product, has latterly
been coming somewhat into vogue, not only as a nutrient, but as a
therapeutic agent, and in an editorial article the _Canada Lancet_,
some time ago, highly extolled its virtues. Buttermilk may be roughly
described as milk which has lost most of its fat and a small
percentage of casein, and which has become sour by fermentation. Long
experience has demonstrated it to be an agent of superior
digestibility. It is, indeed, a true milk peptone--that is, milk
already partly digested, the coagulation of the coagulable portion
being loose and flaky, and not of that firm indigestible nature which
is the result of the action of the gastric juice upon cow's sweet
milk. It resembles koumiss in its nature, and, with the exception of
that article, it is the most grateful, refreshing and digestible of
the products of milk. It is a decided laxative to the bowels, a fact
which must be borne in mind in the treatment of typhoid fever, and
which may be turned to advantage in the treatment of habitual
constipation. It is a diuretic, and may be prescribed with advantage
in some kidney troubles. Owing to its acidity, combined with its
laxative properties, it is believed to exercise a general impression
on the liver. It is well adapted to many cases where it is customary
to recommend lime water and milk. It is invaluable in the treatment of
diabetes, either exclusively, or alternating with skimmed milk. In
some cases of gastric ulcer and cancer of the stomach, it is the only
food that can be retained.
_Medical journal._
CURRANT WINE. No. 1.
The currants should be quite ripe. Stem, mash and strain them, adding
a half pint of water and less than a pound of sugar to a quart of the
mashed fruit. Stir well up together and pour into a clean cask,
leaving the bung-hole open, or covered with a piece of lace. It should
stand for a month to ferment, when it will be ready for bottling; just
before bottling you may add a small quantity of brandy or whisky.
CURRANT WINE. No. 2.
To each quart of currant juice, add two quarts of soft water and three
pounds of brown sugar. Put into a jug or small keg, leaving the top
open until fermentation ceases and it looks clear. Draw off and cork
tightly.
_Long Island Recipe._
BLACKBERRY WINE. No. 1.
Cover your blackberries with cold water; crush the berries well with a
wooden masher; let them stand twenty-four hours; then strain, and to
one gallon of juice put three pounds of common brown sugar; put into
wide-mouthed jars for several days, carefully skimming off the scum
that will rise to the top; put in several sheets of brown paper and
let them remain in it three days; then skim again and pour through a
funnel into your cask. There let it remain undisturbed till March;
then strain again and bottle. These directions, if carefully followed
out, will insure you excellent wine.
_Orange County Recipe._
BLACKBERRY WINE NO. 2
Berries should be ripe and plump. Put into a large wood or stone
vessel with a tap; pour on sufficient boiling water to cover them;
when cool enough to bear your hand, bruise well until all the berries
are broken; cover up, let stand until berries begin to rise to top,
which will occur in three or four days. Then draw off the clear juice
in another vessel, and add one pound of sugar to every ten quarts of
the liquor, and stir thoroughly. Let stand six to ten days in first
vessel with top; then draw off through a jelly-bag. Steep four ounces
of isinglass in a pint of wine for twelve hours; boil it over a slow
fire till all dissolved, then place dissolved isinglass in a gallon of
blackberry juice, give them a boil together and pour all into the
vessel. Let stand a few days to ferment and settle; draw off and keep
in a cool place. Other berry wines may be made in the same manner.
GRAPE WINE.
Mash the grapes and strain them through a cloth; put the skins in a
tub, after squeezing them, with barely enough water to cover them;
strain the juice thus obtained into the first portion; put three
pounds of sugar to one gallon of the mixture; let it stand in an open
tub to ferment, covered with a cloth, for a period of from three to
seven days; skim off what rises every morning. Put the juice in a cask
and leave it open for twenty-four hours; then bung it up, and put clay
over the bung to keep the air out. Let your wine remain in the cask
until March, when it should be drawn off and bottled.
FLORIDA ORANGE WINE.
Wipe the oranges with a wet cloth, peel off the yellow rind very thin,
squeeze the oranges, and strain the juice through a hair-sieve;
measure the juice after it is strained and for each gallon allow three
pounds of granulated sugar, the white and shell of one egg and
one-third of a gallon of cold water; put the sugar, the white and
shell of the egg (crushed small) and the water over the fire and stir
them every two minutes until the eggs begin to harden; then boil the
syrup until it looks clear under the froth, of egg which will form on
the surface; strain the syrup, pour it upon the orange rind and let it
stand over night; then next add the orange juice and again let it
stand over night; strain it the second day, and put it into a tight
cask with a small cake of compressed yeast to about ten gallons of
wine, and leave the bung out of the cask until the wine ceases to
ferment; the hissing noise continues so long as fermentation is in
progress; when fermentation ceases, close the cask by driving in the
bung, and let the wine stand about nine months before bottling it;
three months after it is bottled, it can be used. A glass of brandy
added to each gallon of wine after fermentation ceases is generally
considered an improvement.
There are seasons of the year when Florida oranges by the box are very
cheap, and this fine wine can be made at a small expense.
METHELIN, OR HONEY WINE.
This is a very ancient and popular drink in the north of Europe. To
some new honey, strained, add spring water; put a whole egg into it;
boil this liquor till the egg swims above the liquor; strain, pour it
in a cask. To every fifteen gallons add two ounces of white Jamaica
ginger, bruised, one ounce of cloves and mace, one and one-half ounces
of cinnamon, all bruised together and tied up in a muslin bag;
accelerate the fermentation with yeast; when worked sufficiently, bung
up; in six weeks draw off into bottles.
_Another Mead._--Boil the combs, from which the honey has been
drained, with sufficient water to make a tolerably sweet liquor;
ferment this with yeast and proceed as per previous formula.
_Sack Mead_ is made by adding a handful of hops and sufficient brandy
to the comb liquor.
BLACK CURRANT WINE.
Four quarts of whisky, four quarts of black currants, four pounds of
brown or white sugar, one tablespoonful of cloves, one tablespoonful
of cinnamon.
Crush the currants and let them stand in the whisky with the spices
for three weeks; then strain and add the sugar; set away again for
three weeks longer; then strain and bottle.
RAISIN WINE.
Take two pounds of raisins, seed and chop them, a lemon, a pound of
white sugar and about two gallons of boiling water. Pour into a stone
jar and stir daily for six or eight days. Strain, bottle and put in a
cool place for ten days or so, when the wine will be ready for use.
CHERRY BOUNCE.
To one gallon of wild cherries add enough good whisky to cover the
fruit. Let soak two or three weeks and then drain off the liquor. Mash
the cherries without breaking the stones and strain through a
jelly-bag; add this liquor to that already drained off. Make a with a
gill of water and a pound of white sugar to every two of liquor thus
prepared; stir in well and bottle, and tightly cork. A common way of
making cherry bounce is to put wild cherries and whisky together in a
jug and use the liquor as wanted.
BLACKBERRY CORDIAL.
Warm and squeeze the berries; add to one pint of juice one pound of
white sugar, one-half ounce of powdered cinnamon, one-fourth ounce of
mace, two teaspoonfuls of cloves. Boil all together for one-fourth of
an hour; strain the syrup, and to each pint add a glass of French
brandy. Two or three doses of a tablespoonful or less will check any
slight diarrhoea. When the attack is violent, give a tablespoonful
after each discharge until the complaint is in subjection. It will
arrest dysentery if given in season, and is a pleasant and safe
remedy. Excellent for children when teething.
HOP BEER.
Take five quarts of water, six ounces of hops, boil it three hours;
then strain the liquor, add to it five quarts of water, four ounces of
bruised ginger root; boil this again twenty minutes, strain and add
four pounds of sugar. When luke-warm put in a pint of yeast. Let it
ferment; in twenty-four hours it will be ready for bottling.
GINGER BEER.
Put into a kettle two ounces of powdered ginger root (or more if it is
not very strong), half an ounce of cream of tartar, two large lemons,
cut in slices, two pounds of broken loaf sugar and two gallons of soft
boiling water. Simmer them over a slow fire for half an hour. When the
liquor is nearly cold, stir into it a large tablespoonful of the best
yeast. After it has fermented, which will be in about twenty-four
hours, bottle for use.
SPRUCE BEER.
Allow an ounce of hops and a spoonful of ginger to a gallon of water.
When well boiled, strain it and put in a pint of molasses, or a pound
of brown sugar, and half an ounce or less of the essence of spruce;
when cool, add a teacupful of yeast, and put into a clean tight cask,
and let it ferment for a day or two, then bottle it for use. You can
boil the sprigs of spruce fir in place of the essence.
ROMAN PUNCH. No. 1.
Grate the yellow rind of four lemons and two oranges upon two pounds
of loaf sugar. Squeeze the juice of the lemons and oranges; cover it
and let it stand until next day. Strain it through a sieve, mix with
the sugar; add a bottle of champagne and the whites of eight eggs
beaten to a stiff froth. It may be frozen or not, as desired. For
winter use snow instead of ice.
ROMAN PUNCH. No. 2.
Make two quarts of lemonade, rich with pure juice lemon fruit; add one
tablespoonful of extract of lemon. Work well and freeze; just before
serving, add for each quart of ice half a pint of brandy and half a
pint of Jamaica rum. Mix well and serve in high glasses, as this makes
what is called a semi or half ice. It is usually served at dinners as
a _coup de milieu_.
DELICIOUS JUNKET.
Take two quarts of new milk, warm it on the stove to about blood heat,
pour it into a glass or china bowl and stir into it two tablespoonfuls
of prepared rennet, two tablespoonfuls of powdered loaf sugar, and a
small wine-glassful of pale brandy. Let it stand till cold and eat
with sugar and rich cream. Half the quantity can be made.
RASPBERRY SHRUB.
One quart of raspberry juice, half a pound of loaf sugar, dissolved, a
pint of Jamaica rum, or part rum and brandy. Mix thoroughly. Bottle
for use.
SASSAFRAS MEAD.
Mix gradually with two quarts of boiling water three pounds and a half
of the best brown sugar, a pint and a half of good West India
molasses, and a quarter of a pound of tartaric acid. Stir it well and
when cool, strain it into a large jug or pan, then mix in a
teaspoonful (not more) of essence of sassafras. Transfer it to clean
bottles (it will fill about half a dozen), cork it tightly and keep it
in a cool place. It will be fit for use next day. Put into a box or
boxes a quarter of a pound of carbonate of soda, to use with it. To
prepare a glass of sassafras mead for drinking, put a large
tablespoonful of the mead into half a tumbler full of ice-water, stir
into it a half teaspoonful of the soda and it will immediately foam up
to the top.
Sassafras mead will be found a cheap, wholesome and pleasant beverage
for warm weather. The essence of sassafras, tartaric acid and
carbonate of soda, can, of course, be obtained at the druggist's.
CREAM SODA WITHOUT THE FOUNTAIN.
Coffee-sugar, four pounds, three pints of water, three nutmegs,
grated, the whites of ten eggs, well beaten, gum arabic, one ounce,
twenty drops of oil of lemon, or extract equal to that amount. By
using oils or other fruits, you can make as many flavors from this as
you desire. Mix all and place over a gentle fire, and stir well about
thirty minutes; remove from the fire and strain, and divide into two
parts; into one-half put eight ounces of bicarbonate of soda, into the
other half put six ounces of tartaric acid. Shake well, and when cold
they are ready for use by pouring three or four spoonfuls from both
parts into separate glasses, each one-third full of water. Stir each
and pour together, and you have a nice glass of cream soda which you
can drink at your leisure, as the gum and eggs hold the gas.
WINE WHEY.
Sweeten one pint of milk to taste, and when boiling, throw in two
wine-glasses of sherry; when the curd forms, strain the whey through a
muslin bag into tumblers.
LEMON SYRUP.
Take the juice of twelve lemons; grate the rind of six in it, let it
stand over night; then take six pounds of white sugar and make a
thick syrup. When it is quite cool, strain the juice into it, and
squeeze as much oil from the grated rind as will suit the taste. Put
in bottles, securely corked, for future use. A tablespoonful in a
goblet of water will make a delicious drink on a hot day.
FOR A SUMMER DRAUGHT.
The juice of one lemon, a tumblerful of cold water, pounded sugar to
taste, half a small teaspoonful of carbonate of soda. Squeeze the
juice from the lemon; strain and add it to the water, with sufficient
pounded sugar to sweeten the whole nicely. When well mixed, put in the
soda, stir well and drink while the mixture is in an effervescing
state.
NOYEAU CORDIAL.
To one gallon of proof spirit add three pounds of loaf sugar and a
tablespoonful of extract of almonds. Mix well together and allow to
stand forty-eight hours; covered closely; now strain through thick
flannel and bottle. This liquor will be much improved by adding half a
pint of apricot or peach juice.
EGG NOG.
Beat the yolks of twelve eggs very light, stir in as much white sugar
as they will dissolve, pour in gradually one glass of brandy to cook
the egg, one glass of old whisky, one grated nutmeg, and three pints
of rich milk. Beat the whites to a froth and stir in last.
EGG FLIP, OR MULLED ALE.
Boil one quart of good ale with some nutmeg; beat up six eggs and mix
them with a little cold ale; then pour the hot ale to it, pour it back
and forth several times to prevent its curdling; warm and stir it till
sufficiently thick; add a piece of butter or a glass of brandy and
serve it with dry toast.
MILK PUNCH.
One pint of milk made very sweet; a wine-glassful of brandy or rum,
well stirred together; grate a little nutmeg over the top of the
glasses. Serve with a straw in each glass.
FINE MILK PUNCH.
PARE off the yellow rind of four large lemons and steep it for
twenty-four hours in a quart of brandy or rum. Then mix with it the
juice of the lemons, a pound and a half of loaf sugar, two grated
nutmegs and a quart of water. Add a quart of rich unskimmed milk, made
boiling hot, and strain the whole through a jelly-bag. You may either
use it as soon as it is cold, or make a larger quantity (in the above
proportions) and bottle it. It will keep several months.
TO MAKE HOT PUNCH.
Half a pint of rum, half a pint of brandy, quarter of a pound of
sugar, one large lemon, half a teaspoonful of nutmeg, one pint of
boiling water.
Rub the sugar over the lemon until it has absorbed all the yellow part
of the skin, then put the sugar into a punch bowl; add the lemon juice
(free from pips) and mix these two ingredients, well together. Pour
over them the boiling water, stir well together, add the rum, brandy
and nutmeg; mix thoroughly and the punch will be ready to serve. It is
very important in making good punch that all the ingredients are
thoroughly incorporated; and to insure success, the processes of
mixing must be diligently attended to. (This is an old-style punch.)
LEMONADE.
Three lemons to a pint of water makes strong lemonade; sweeten to your
taste.
STRAWBERRY WATER.
Take one cupful of ripe hulled berries; crush with a wooden spoon,
mixing with the mass a quarter of a pound of pulverized sugar and half
a pint of cold water. Pour the mixture into a fine sieve, rub through
and filter till clear; add the strained juice, of one lemon and one
and a half pints of cold water, mix thoroughly and set in ice chest
till wanted.
This makes a nice, cool drink on a warm day and easily to be made in
strawberry season.
STRAWBERRY AND RASPBERRY SYRUP.
Mash the fresh fruit, express the juice and to each quart add three
and a half pounds of granulated sugar. The juice, heated to 180°
Fahrenheit, and strained or filtered previous to dissolving the
sugar, will keep for an indefinite time, canned hot in glass jars.
The juice of soft fruits is best when allowed to drop therefrom by its
own weight; lightly mash the fruit and then suspend in a cloth,
allowing the juice to drop in a vessel beneath. Many housekeepers,
after the bottles and jars are thoroughly washed and dried, smoke them
with sulphur in this way: Take a piece of wire and bend it around a
small piece of brimstone the size of a bean; set the brimstone on
fire, put it in the jar or bottle, bending the other end over the
mouth of the vessel, and cover with a cork; after the brimstone has
burned away, fill the vessel with the syrup or preserves and cover
tightly. There is no sulphurous taste left by the process.
KOUMISS.
Koumiss is prepared by dissolving four ounces of white sugar in one
gallon of skimmed milk, and placing in bottles of the capacity of one
quart; add two ounces of baker's yeast or a cake of compressed yeast
to each bottle. Cork and tie securely, set in a warm place until
fermentation is well under way, and lay the bottles on their sides in
a cool cellar. In three days, fermentation will have progressed
sufficiently to permit the koumiss to be in good condition.
PINEAPPLE VINEGAR.
Cover sliced pineapples with pure cider vinegar; let them stand three
or four days, then mash and strain through a cloth as long as it runs
clear; to every three quarts of juice add five pounds of sugar.
Boil it altogether about ten minutes, skim carefully until nothing
rises to the surface, take from the fire; when cool, bottle it.
Blackberries and raspberries, and, in fact, any kind of highly
flavored fruit, is fine; a tablespoonful in a glass of ice-cold water,
to drink in warm weather.
RASPBERRY VINEGAR. No. 1.
Put a quart of raspberries into a suitable dish, pour over them a
quart of good vinegar, let it stand twenty-four hours, then strain
through a flannel bag and pour this liquor on another quart of
berries; do this for three or four days successively and strain it;
make it very sweet with loaf sugar; bottle and seal it.
RASPBERRY VINEGAR. NO. 2.
Turn over a quart or ripe raspberries, mashed, a quart of good cider
vinegar, add one pound of white sugar, mix well, then let stand in the
sun four hours. Strain it, squeeze out the juice and put in a pint of
good brandy. Seal it up in bottles, air-tight, and lay them on their
sides in the cellar; cover them with sawdust. When used, pour two
tablespoonfuls to a tumblerful of ice-water. Fine.
HOME-MADE TABLE VINEGAR.
Put in an open cask four gallons of warm rain-water, one gallon of
common molasses and two quarts of yeast; cover the top with thin
muslin and leave it in the sun, covering it up at night and when it
rains. In three or four weeks it will be good vinegar. If cider can be
used in place of rain-water the vinegar will make much sooner--will
not take over a week to make a very sharp vinegar. Excellent for
pickling purposes.
VERY STRONG TABLE VINEGAR.
Take two gallons of good cider and thoroughly mix it with two pounds
of new honey, pour into your cask or bottle and let it stand from four
to six months, when you will have vinegar so strong that it cannot be
used at table without diluting with water. It is the best ever
procured for pickling purposes.
PINEAPPLE-ADE.
Pare and slice some very ripe pineapples; then cut the slices into
small pieces. Put them with all their juice into a large pitcher, and
sprinkle among them plenty of powdered white sugar. Pour on boiling
water, allowing a small half pint to each pineapple. Cover the pitcher
and let it stand till quite cool, occasionally pressing down the
pineapple with a spoon. Then set the pitcher for a while in ice.
Lastly, strain the infusion into another vessel and transfer it to
tumblers, putting into each glass some more sugar and a bit of ice.
This beverage will be found delicious.
SEIDLITZ POWDERS.
Fold in a white paper a mixture of one drachm of Rochelle salts and
twenty-five grains of carbonate of soda, in a blue paper twenty
grains of tartaric acid. They should all be pulverized very finely.
Put the contents of the white paper into a tumbler, not quite half
full of cold water, and stir it till dissolved. Then put the mixture
from the blue paper into another tumbler with the same quantity of
water, and stir that also. When the powders are dissolved in both
tumblers, pour the first into the other, and it will effervesce
immediately. Drink it quickly, while foaming.
INEXPENSIVE DRINK.
A very nice, cheap drink which may take the place of lemonade and be
found fully as healthful is made with one cupful of pure cider
vinegar, half a cupful of good molasses, put into one quart pitcher of
ice-water. A tablespoonful of ground ginger added makes a healthful
beverage.
[Illustration]
THE VARIETIES OF SEASONABLE FOOD TO BE OBTAINED IN OUR MARKETS DURING
THE YEAR.
JANUARY.
MEATS.--Beef, mutton, pork, lamb.
POULTRY AND GAME.--Rabbits, hares, partridges, woodcocks, grouse or
prairie chickens, snipes, antelope, quails, swans, geese, chickens,
capons, tame pigeons, wild ducks, the canvas-back duck being the most
popular and highly prized; turkeys.
FISH.--Haddock, fresh codfish, halibut, flounders, bass, fresh salmon,
turbot. Frozen fresh mackerel is found in our large cities during this
month; also frozen salmon, red-snapper, shad, frozen bluefish,
pickerel, smelts, green turtle, diamond-back terrapin, prawns,
oysters, scallops, hard crabs, white bait, finnan haddie, smoked
halibut, smoked salmon.
VEGETABLES.--Cabbage, carrots, turnips, parsnips, beets, pumpkins,
chives, celery, winter squash, onions, white and sweet potatoes,
Jerusalem artichokes, chiccory, Brussels-sprouts, kale-sprouts, oyster
plant, leeks, cress, cauliflower. Garden herbs, both dry and green,
being chiefly used in stuffing and soups, and for flavoring and
garnishing certain dishes, are always in season, such as sage, thyme,
sweet basil, borage, dill, mint, parsley, lavender, summer savory,
etc., may be procured green in the summer and dried in the winter.
FEBRUARY.
MEATS.--Beef, mutton, pork, lamb, antelope.
POULTRY AND GAME.--Partridges, hares, rabbits, snipes, capons,
pheasants, fowls, pullets, geese, ducks, turkeys, wild ducks, swan,
and pigeons.
FISH.--Halibut, haddock, fresh codfish, striped bass, eels, fresh
salmon, live lobsters, pompano, sheep's-head, red-snapper, white
perch, a panfish, smelts--green and frozen; shad, herring,
salmon-trout, whitefish, pickerel, green turtle, flounders, scallops,
prawns, oysters, soft-shell crabs--which are in excellent condition
this month; hard crabs, white bait, boneless dried codfish, finnan
haddie, smoked halibut, smoked salmon.
VEGETABLES.--White potatoes, sweet potatoes, cabbage, onions,
parsnips, oyster plant, okra, celery, chiccory, carrots, turnips,
Jerusalem artichokes, French artichokes, Brussels-sprouts, beets,
mushrooms raised in hot houses, pumpkins, winter squash, dry shallots
and garden herbs for seasoning put up in the dried state.
MARCH.
MEATS.--Beef, veal, mutton, lamb, pork.
POULTRY AND GAME.--Chickens, turkeys, ducks, rabbits, snipes, wild
pigeons, capons.
FISH.--Striped bass, halibut, salmon, live codfish, chicken halibut,
live lobster, Spanish mackerel, flounders, sheep's-head, pompano,
grouper, red-snapper. Shad are plentiful this month. Herring,
salmon-trout, sturgeon, whitefish, pickerel, yellow perch, catfish,
green turtle, terrapin, scallops, soft-shell clams, oysters, prawns,
smoked salmon, smoked halibut, smoked haddock, salt codfish.
VEGETABLES.--Cabbage, turnips, carrots, parsnips, artichokes, white
potatoes, sweet potatoes, onions, leeks, radishes, Brussels-sprouts,
celery, mushrooms, salsify-chives, cress, parsley and other garden
herbs, greens, rhubarb and cucumbers raised in hot beds.
APRIL.
MEATS.--Beef, veal, pork, mutton, lamb.
POULTRY AND GAME.--Chickens, fowls, green geese, young ducks, capons,
golden plover, squabs, wild ducks.
FISH.--Haddock, fresh cod, striped bass, halibut, eels, chicken
halibut, live lobsters, salmon, white perch, flounders, fresh
mackerel, sheep's-head, smelts, red-snapper, bluefish, skate or ray
fish, shad, whitefish, brook trout, salmon-trout, pickerel, catfish,
prawns, crayfish, green turtle, oysters, scallops, frogs' legs, clams,
hard crabs, white bait, smoked halibut, smoked salmon, smoked haddock,
salt mackerel, salt codfish.
VEGETABLES.--Onions, white and sweet potatoes, kale-sprouts, rhubarb,
artichokes, turnips, radishes, Brussels-sprouts, okra, cabbage,
parsnips, mushrooms, cress, carrots, beets, dandelion, egg plant,
leeks, lettuce, cucumbers, asparagus, string beans, peas, chives.
MAY.
MEATS.--Beef, veal, mutton, lamb, pork.
POULTRY AND GAME.--Fowls, pigeons, spring chickens, young ducks,
chickens, green geese, young turkeys.
FISH.--Halibut, haddock, striped bass, salmon, flounders, fresh
mackerel, Spanish mackerel, blackfish, pompano, butterfish, weakfish,
kingfish, porgies, shad, bluefish, clams, brook-trout, whitefish,
carp, crayfish, prawns, green turtle, soft crabs, frogs' legs, smoked
fish.
VEGETABLES.--New potatoes, sweet potatoes, cabbage, young onions,
asparagus, beets, carrots, kidney beans, string beans, lettuce,
tomatoes, cauliflower, peas, turnips, squash, rhubarb, spinach,
radishes, artichokes, sorrel, egg-plant, cucumbers, salads generally.
JUNE.
MEATS.--Beef, veal, mutton, lamb.
POULTRY AND GAME.--Chickens, geese, ducks, young turkeys, plovers,
Pigeons.
FISH.--Fresh salmon, striped bass, halibut, fresh mackerel, flounders,
kingfish, blackfish, weakfish, butterfish, pompano, Spanish mackerel,
porgies, sheeps-head, sturgeon, sea bass, bluefish, skate or rayfish,
carp, black bass, crayfish, lobsters, eels, white bait, frogs' legs,
soft crabs, clams.
VEGETABLES.--Potatoes, spinach, cauliflower, string beans, peas
tomatoes, asparagus, carrots, artichokes, parsnips, onions, cucumbers,
lettuce, radishes, cress, oyster plant, egg plant, rhubarb and all
kinds of garden herbs, sorrel, horse-radish.
JULY.
MEATS.--Beef, veal, mutton, lamb, pork.
POULTRY AND GAME.--Fowls, chickens, pigeons, plovers, young geese,
turkey-plouts, squabs, doe-birds,-tame rabbits.
FISH.--Spanish mackerel, striped bass, fresh mackerel, blackfish,
kingfish, flounders, salmon, cod, haddock, halibut, pompano,
butterfish, a sweet panfish, sheep's-head, porgies, sea bass,
weakfish, swordfish, tantog, bluefish skate, brook trout, crayfish,
black bass, moonfish--a fine baking or boiling fish; pickerel, perch,
eels, green turtle, frogs' legs, soft crabs, white bait, prawns,
lobsters, clams.
VEGETABLES.--Potatoes, asparagus, peas, green string beans, butter
beans, artichokes, celery, lettuce, carrots, salsify, tomatoes,
spinach, mushrooms, cabbage onions, endive, radishes, turnips, mint,
various kinds of greens and salads.
AUGUST.
MEATS.--Beef, veal, mutton, lamb, pork.
POULTRY AND GAME.--Venison, young ducks, green geese, snipe, plover,
turkeys, guinea-fowls, squabs, wild pigeons, woodcock, fowls.
FISH--Striped bass, cod, halibut, haddock, salmon, flounders, fresh
mackerel, ponito, butterfish, sea bass, kingfish, sheep's-head,
porgies, bluefish, moonfish, brook trout, eels, black bass, crayfish,
skate or rayfish, catfish, green turtle, white bait, squid, frogs'
legs, soft crabs, prawns, clams.
VEGETABLES.--Carrots, artichokes, onions, string beans, lima beans,
cauliflower Irish potatoes, sweet potatoes, green corn, tomatoes,
peas, summer squash, cucumbers, radishes, lettuce, celery, rhubarb,
beets, greens, mushrooms, chives.
SEPTEMBER.
MEAT.--Beef, veal, mutton, lamb, pork, venison.
POULTRY AND GAME.--Larks, woodcock, snipe, wild pigeons, squabs, young
geese, young turkeys, plover, wild ducks, wild geese, swans and brant
fowls, reed-birds, grouse, doe-birds, partridges.
FISH.--Salmon, halibut codfish, pompano, striped bass, haddock, cero,
a large fish similar to the Spanish mackerel; flounders, fresh
mackerel, blackfish, Spanish mackerel, butterfish, whitefish,
weakfish, smelts, porgies, squids, pickerel, crayfish, catfish,
bluefish, wall-eyed pike, sea bass, skate, carp, prawns, white bait,
frogs' legs, hard crabs, moonfish, soft crabs, herrings, lobsters,
clams.
VEGETABLES.--Potatoes, cabbages, turnips, artichokes, peas, beans,
carrots, onions, salsify, mushrooms, lettuce, sorrel, celery,
cauliflower, Brussels sprouts, sweet potatoes, squash, rhubarb,
green-peppers, parsnips, beets, green corn, tomatoes, cress.
OCTOBER.
MEATS.--Beef, veal, mutton, lamb, pork, venison, antelope.
POULTRY AND GAME.--Turkeys, geese, fowls, pullets, chickens, wild
ducks, the canvas-back duck being the most highly prized, for its
delicate flavor; woodcock, grouse, pheasants, pigeons, partridges,
snipes, reed-birds, golden plover, gray plover, squabs.
FISH.--Striped bass, fresh cod, halibut, haddock, Spanish mackerel,
fresh mackerel, cero, flounders, pompano, weakfish, white perch,
grouper, sheep's-head, whitefish, bluefish, pickerel, red-snapper,
yellow perch, smelts, sea bass, black bass, cisco, wall-eyed pike,
crayfish, carp, salmon-trout, spotted bass, terrapin, frogs' legs,
hard crabs, soft crabs, white bait, green turtle, scallops, eels,
lobsters, oysters.
VEGETABLES.--Potatoes, cabbages, turnips, carrots, cauliflowers,
parsnips, string beans, peas, lima beans, corn, tomatoes, onions,
spinach, salsify, egg plant, beets, pumpkins, endive, celery, parsley,
squash, cucumbers, mushrooms, sweet herbs of all kinds, salads of all
kinds, garlic, shallots.
NOVEMBER.
MEATS.--Beef, veal, mutton, pork, venison, antelope.
POULTRY AND GAME.--Rabbits, hares, pheasants, woodcock, partridges,
quails, snipe, grouse, wild ducks, wild geese, fowls, turkeys,
pigeons.
FISH.--Striped bass, fresh cod, halibut, haddock, salmon, fresh
mackerel, blackfish, whitefish, bluefish, catfish, redfish or spotted
bass, black bass, yellow perch, skate, red-snapper, salmon-trout,
pickerel, shad, wall-eyed pike, cisco, crayfish, terrapin, green
turtle, scallops, prawns, white bait, frogs' legs, hard crabs,
oysters.
VEGETABLES.--Potatoes, carrots, parsnips, turnips, onions, dried
beans, artichokes, cabbages, beets, winter squash, celery, parsley,
pumpkins, shallots, mushrooms, chiccory, all sorts of salads and sweet
herbs.
DECEMBER.
MEATS.--Beef, veal, mutton, pork, venison.
POULTRY AND GAME.--Rabbits, hares, grouse, pheasants, woodcock, snipe,
partridges, turkey, fowls, chickens, pullets, geese, wild geese,
ducks, wild duck, tame duck, canvas-back duck, quails.
FISH.--Turbot, sturgeon, haddock, halibut, eels, striped bass,
flounders, salmon, fresh cod, blackfish, whitefish, grouper, cusk,
shad, mullet, a sweet panfish, black bass, yellow perch, salmon-trout,
pickerel, cisco, skate, wall-eyed pike, terrapin, crayfish, green
turtle, prawns, hard crabs, soft crabs, scallops, frogs' legs,
oysters.
VEGETABLES.--- Potatoes, cabbages, onions, winter squash, beets,
turnips, pumpkins, carrots, parsnips, dried beans, dried peas,
mushrooms, parsley, shallots, Brussels-sprouts, leeks, horse-radish,
garlic, mint, sage and small salads. Garden herbs which are mostly
used for stuffings and for flavoring dishes, soups, etc., or for
garnishing, may be found either green or dried the year round, always
in season.
Melons can be had at most of our markets from July 1st until the 15th
of October; they are received from the South in the early part of the
season, and are not as fresh and good as those ripened in our own
vicinity.
[Illustration]
MENUS
BREAKFAST, LUNCH AND DINNER FOR THE HOLIDAYS
And for a Week in Each Month In the Year.
* * * * *
JANUARY.
NEW YEAR'S DAY.
BREAKFAST.
Baked Apples 515.
Hominy 274.
Boiled White Fish 59.
Ham Omelet 233.
Potatoes á la Crême 193.
Parker House Rolls 253.
Crullers 317.
Toast 276.
Coffee 458.
SUPPER.
Cold Roast Turkey 82.
Boston Oyster Pie 76.
Celery Salad 174.
Baked Sweet Potatoes 198.
Rusks 256.
Fruit Cake 290.
Sliced Oranges.
Tea 460.
DINNER.
Oysters on Half Shell.
Julienne Soup 33.
Baked Pickerel 51.
Roast Turkey 82, Oyster Stuffing 83.
Mashed Potatoes 192.
Boiled Onions 198.
Baked Winter Squash 212.
Cranberry Sauce 163.
Chicken Pie 89.
Plain Celery 175.
Lobster Salad 171.
Olives.
Spiced Currants 189.
English Plum Pudding 396, Wine Sauce 417.
Mince Pie 338.
Orange-water Ice 380.
Fancy Cakes 310.
Cheese.
Fruits.
Nuts.
Raisins.
Confectionery.
Coffee 458.
SUNDAY.
BREAKFAST.
Oranges.
Oatmeal, with Cream 274.
Broiled Mutton Chops 139.
Tomato Sauce 159.
Favorite Warmed Potatoes 195.
Eggs on Toast 279.
Graham Gems 259.
Wheat Bread 240.
Coffee 458.
SUPPER.
Potted Ham 152.
Cheese Cream Toast 223.
Celery Salad 174.
Cold Raised Biscuit 251.
Gooseberry Jam 435.
Citron Cake 295.
Tea 460.
DINNER.
Oysters on Half Shell.
Mock Turtle Soup 39.
Boiled Halibut 57, Sauce Maitre d'Hotel 160.
Roast Haunch of Venison 104, Currant Jelly 431.
Potato Croquettes No. 1 196.
Creamed Parsnips 204.
Celery.
Pickled White Cabbage 182.
Chicken Patties 88.
Baked Lemon Pudding 399.
Jelly Kisses 372.
Raisins.
Nuts.
Fruit.
Coffee 458.
MONDAY.
BREAKFAST.
Baked Apples 515.
Boiled Rice 275.
Pork Cutlets 147.
Waffles 260, with Maple Syrup.
Potato Fillets 196.
Toast 276.
Coffee 458.
LUNCHEON.
Cold Roast Venison 104.
Broiled Oysters 73.
Potato Salad 175.
Rye Drop-cakes 261.
Canned Peaches 439.
Tea 460.
DINNER.
Macaroni Soup 40.
Boiled Leg of Mutton 137, Caper Sauce 158.
Potatoes á la Delmonico 197.
Steamed Cabbage 201.
Cheese Fondu 222.
Cucumber Pickles 180.
Boston Cream Pie 331.
Sliced Oranges.
Crackers.
Cheese.
Coffee 458.
TUESDAY.
BREAKFAST.
Raspberry Jam 436.
Hominy 274.
Saratoga Chips 193.
Porterhouse Steak 110.
French Griddle-cakes 265.
Brown Bread 244.
Coffee 458.
LUNCHEON.
Scrambled Mutton 141.
Welsh Rarebit 224.
Olives.
Hominy Croquettes 274.
Currant Jelly 431.
Molasses Cup Cake 308.
Chocolate 461.
DINNER.
Oyster Soup 46.
Roast Loin of Pork 145.
Apple Sauce 162.
Boiled Sweet Potatoes 198.
Scalloped Onions 199.
Stewed Carrots 213.
Pickled Green Peppers 183.
Royal Sago Pudding 401.
Sweet Sauce 421.
Crullers 317.
Fruit.
Cheese.
Coffee 458.
WEDNESDAY.
BREAKFAST.
Old-fashioned Apple Sauce 162.
Fried Mush 273.
Pork Tenderloins 147.
Fried Sweet Potatoes 198.
Parker House Rolls 253.
Omelet 230.
Wheat Bread 240.
Coffee 458.
LUNCHEON.
Cold Roast Pork 145.
Stewed Codfish 64.
Green Tomato Pickles 181.
Rusks 256.
Strawberry Jam 435.
Tea 460.
DINNER.
Beef Soup 31.
Roast Fillet of Veal 127.
Tomato Sauce 159.
Browned Potatoes 192.
Macaroni á la Crême 217.
Parsnip Fritters 203.
Piccalili 186.
Lemon Pie 328.
Cocoanut Tarts 341.
Cheese.
Coffee 458.
THURSDAY.
BREAKFAST.
Stewed Peaches.
Corn Meal Mush 273.
Stewed Beef Kidney 124.
Egg Muffins 257.
Crisp Potatoes 195.
Ham Toast 279.
Coffee 458.
LUNCHEON.
Veal Croquettes 129.
Sardines.
Cold Slaw 173.
Cheese Toast 277.
Canned Plums 442.
Soft Ginger Cake 306.
Cocoa 461.
DINNER.
Chicken Cream Soup 34.
Boiled Corned Beef 118.
Boiled Potatoes 192.
Boiled Turnips 214.
Boiled Cabbage 200.
Beets Boiled 210.
Charlotte Russe 361.
Preserved Strawberries 425.
Fruit Jumbles 315.
Fruit.
Coffee 458.
FRIDAY.
BREAKFAST.
Orange Marmalade 434.
Oat Flakes 275.
Codfish Balls 63.
Baked Eggs on Toast 279.
Lyonnaise Potatoes 196.
Sally Lunn 255.
Raised Doughnuts 317.
Coffee 458.
LUNCHEON.
Cold Corned Beef 118.
Vegetable Hash 212.
Deviled Lobster 69.
Graham Bread 243.
Peach Butter 443.
Golden Spice Cake 303.
Tea 460.
DINNER.
Celery Soup 43.
Baked Halibut 58.
Hollandaise Sauce 161.
Browned Potatoes 192.
Scalloped Oysters 76.
Stewed Tomatoes 204.
Fried Salsify 209.
Suet Plum Pudding 413.
Brandy Sauce 417.
Sponge Drops 312.
Fruit.
Coffee 458.
SATURDAY.
BREAKFAST.
Apple Sauce 162.
Cracked Wheat 275.
Beef Hash 123.
Fried Raw Potatoes 194.
Buckwheat Cakes with Maple Syrup 265-266.
Wheat Bread 240.
Coffee 458.
LUNCHEON.
Scalloped Fish 64.
Head Cheese 154.
Celery 175.
Grafton Milk Biscuits 254.
Grape Jelly 433.
Cream Cake 300.
Chocolate 461.
DINNER.
Tomato Soup 38.
Fricassee Chicken 87.
Mashed Potatoes 192.
Ladies' Cabbage 201.
Boiled Rice 202.
Cold Slaw 173.
Apple Pie 326.
Mock Ice 354.
Cookies 315.
Cheese.
Coffee 458.
FEBRUARY.
WASHINGTON'S BIRTHDAY.
BREAKFAST.
Oranges.
Oatmeal with Cream 274.
Country Sausage 153.
Baked Omelet 234.
Lyonnaise Potatoes 196.
Clam Fritters 78.
Egg muffins 257.
Wheat Bread 240.
Coffee 458.
DINNER
Oysters on Half Shell.
Mock Turtle Soup 39.
Baked White Fish 56.
Bechamel Sauce 160.
Boiled Turkey 84.
Oyster Sauce 157.
Boiled Sweet
Potatoes 198.
Steamed Potatoes 194.
Stewed Tomatoes 204.
Scalloped Onions 199.
Salmi of Game 103.
Olives. Chicken Salad 171.
Washington Poe 365.
Bavarian Cream 349.
Variegated Jelly 374.
Marble Cake 297.
Candied Fruits.
Raisins and Nuts.
Coffee 458.
SUPPER
Cold Boiled Turkey 84.
Potato Croquettes 196.
Lobster Salad 171.
Soda Biscuit 251.
English Pound Cake 294.
Pineapple Preserves 427.
Tea 460.
SUNDAY
BREAKFAST
Old-fashioned Apple Sauce 162.
Graham Mush 273.
Broiled Ham 152.
Potato Croquettes 196.
Fried Eggs 228.
Virginia Corn Bread 247.
German Doughnuts 318.
Wheat Bread 240.
Coffee 458.
DINNER
Ox-tail Soup 34
Baked White Fish (Bordeaux Sauce) 56.
Braised Ducks
with Turnips 97.
Mashed Potatoes 192.
Stewed Tomatoes 204.
Timbale of Macaroni 217.
Celery Salad 174.
Fried Sweetbreads 135.
Sago Apple Pudding 401.
Lemon Jelly 373.
Fruit.
Almond Macaroons 372.
Coffee 458.
SUPPER
Boston Oyster Pie 76.
Cold Boiled Tongue 124.
Sliced Cucumber Pickle 180.
Orange Short-cake 270.
Ginger Snaps 309.
Tea 460.
MONDAY.
BREAKFAST.
Stewed Apricots. Steamed Oatmeal 276.
Fried Chicken 90.
Potato Puffs 193. Flannel Cakes 262.
Milk Toast 277. Coffee 458.
LUNCHEON.
Warmed-up Duck 98.
Sliced Bologna Sausage 152. Celery 175.
Potato Biscuit 254. Canned Grapes 439.
Chocolate 461.
DINNER.
Vermicelli Soup 42.
Stewed Brisket of Beef 120.
Scalloped Potatoes 194.
Stewed Parsnips 203.
French Cabbage 201.
Mixed Pickles 187.
Cranberry Pie 335.
Spanish Cream 349.
Fruit. Cheese.
Coffee 458.
TUESDAY.
BREAKFAST.
Sliced Oranges. Hominy 274.
Hamburger Steak 123. Grilled Pork 149.
Saratoga Chips 193. Tennessee Muffins 258.
Puff Ball Doughnuts 319.
Wheat Bread 240. Coffee 458.
LUNCHEON.
Cold Sliced Beef 120. Potato Puffs 193.
Tomato Catsup 176. Light Biscuit 252.
Jelly Fritters 369. Tea 460.
DINNER.
Scotch Mutton Broth 32.
Baked Ham 151.
Potato Snow 194.
Scalloped Tomatoes 204.
Veal Croquettes 129. Stewed Beets 210.
Sunderland Pudding 415.
Custard Sauce 420.
Lemon Cookies 316.
Fruit.
Coffee 458.
WEDNESDAY.
BREAKFAST.
Fried Apples 147.
Corn Meal Mush 273. Fried Pork Chops 148.
Newport Waffles 260. Favorite Warmed Potatoes 195.
Brown Bread 244. Coffee 458.
LUNCHEON.
Sliced Ham 151. Scalloped Oysters 76.
Fried Sweet Potatoes 198. Sweet Pickle 188.
Lemon Toast 367. Tea 460.
DINNER.
Mullagatawny Soup 38.
Boned Leg of Mutton, Roasted 136.
Boiled Potatoes 192.
Stewed Onions 199. Mashed Turnips 214.
Hot Slaw 173.
Tapioca Blanc Mange 358, with Raspberry Jam 415.
Neapolitaines 313.
Fruit.
Coffee 458.
THURSDAY.
BREAKFAST.
Bananas. Samp 275.
Broiled Veal Cutlets 129. Tomato Sauce 159.
Fried Potatoes 194. French Rolls 253.
Wonders 318. Wheat Bread 240. Coffee 458.
LUNCHEON.
Hashed Mutton on Toast 138.
Potato Croquettes 196. Pickled Oysters 185.
Preserved Cherries 424. Feather Cake 300.
Chocolate 461.
DINNER.
Tapioca Cream Soup 41.
Curry Chicken with Rice 93.
Steamed Sweet Potatoes 198.
Stewed Salsify 209.
Boiled Squash 212. Pickled Onions 184.
Delicate Indian Pudding 395.
Orange Jelly 377.
Crackers.
Cheese.
Coffee 458.
FRIDAY.
BREAKFAST.
Oranges.
Oatmeal with Cream 274.
Boiled Salt Mackerel 60.
Veal Hash on Toast 280.
Fried Sweet Potatoes 198.
Corn Meal Griddle-cakes 263.
Coffee 458.
LUNCHEON.
Lobster Croquettes 69.
French Stew 119.
Cold Slaw 173.
Rusks 256.
Sweet Omelet 368.
Tea 460.
DINNER.
Lobster Soup 46.
Boiled Cod with Oyster Sauce 65.
Potato Puffs 193.
Fried Cabbage 201.
Muttonettes 140.
Olives.
Cocoanut Pudding 395.
Banana Cream 352.
Cup Cakes 311.
Coffee 458.
SATURDAY.
BREAKFAST.
Apple Jelly 433.
Boiled Rice 275.
Fried Pickled Pigs' Feet 151.
Baked Potatoes 197.
Fish Omelet 233.
English Crumpets 272.
Wheat Bread 240.
Coffee 458.
LUNCHEON.
Dried Beef with Cream 121.
Cheese Fondu 222.
Potato Salad 174.
Grafton Milk Biscuits 254.
Corn Meal Puffs 395.
Lemon Sauce 418.
Cocoa 461.
DINNER.
Turtle Bean Soup 37.
Beef á la Mode 113.
Baked Potatoes 197.
Sourcrout 202.
Macaroni á la Italienne 216.
Chowchow 183.
Chocolate Custard Pie 328.
Little Plum Cakes 313.
Fruit.
Coffee 458.
* * * * *
MARCH.
SUNDAY.
BREAKFAST.
Sliced Oranges.
Oat Flakes 275.
Porterhouse Steak 110.
Lyonnaise Potatoes 196.
Oyster Omelet 233.
Raised Biscuit 251.
Sour Milk Griddle-cakes 263.
Coffee 458.
SUPPER.
Calf's Head Cheese 132.
Lobster Patties 70.
Potato Salad 174.
Warm Soda Biscuits 251.
Honey.
Lemon Cookies 316.
Tea 460.
DINNER.
Swiss White Soup 42.
Boiled Fresh Mackerel 61, Egg Sauce 156.
Roast Beef 109.
Yorkshire Pudding 110.
Browned Potatoes 192.
Spinach with Eggs 212.
Boiled Parsnips 203.
Scalloped Cheese 212.
Chicken Croquettes 90.
Tapioca Cream Custard 352.
Rhubarb Pie 333.
Sponge Drops 312.
Cheese.
Coffee 458.
MONDAY.
BREAKFAST.
Baked Apples 515.
Hominy 274.
Fried Ham and Eggs 150.
Crisp Potatoes 195.
Plain Muffins 258.
Brown Bread 244.
Coffee 458.
LUNCHEON.
Cold Roast Beef 109.
Fish Fritters 65.
Baked Potatoes 197.
Indian Loaf Cake 248.
Plum Preserves 425.
Chocolate 461.
DINNER.
Split Pea Soup 35.
Braised Veal 132.
Steamed Potatoes 194.
Cabbage with Cream 200.
Stewed Beets 210.
Mixed Pickles 187.
Superior Bread Pudding 389.
Plain Sauce 420.
Orange Tarts 340.
Fruit.
Coffee 458.
TUESDAY.
BREAKFAST.
Bananas.
Fried Mush 273.
Fried Veal Chops 128.
Hasty Cooked Potatoes 195.
Egg Biscuit 252.
Wheat Bread 240.
Coffee 458.
LUNCHEON.
Oyster Stew 72.
Spiced Beef Relish 119.
Hominy Croquettes 274.
Rusks 256.
Canned Peaches 439.
Tea 460.
DINNER.
Consommé Soup 33.
Roast Chicken 86.
Mashed Potatoes 192.
Stewed Carrots 213.
Tomato Toast 278.
Spiced Currants 189.
Almond Pudding 390.
Lemon Trifle 356.
Angel Cake 302.
Fruit.
Coffee 458.
WEDNESDAY.
BREAKFAST.
Lemon Marmalade 435.
Cracked Wheat 275.
Country Sausages 153.
Potato Puffs 193.
Bread Griddle-cakes 264.
Cream Toast 277.
Coffee 458.
LUNCHEON.
Chicken Patties 88.
Baked Omelet 234.
Potato Croquettes 196.
East India Pickle 187.
Beaten Biscuit 254.
Apple Pudding 403.
Tea 460.
DINNER.
Vegetable Soup 42.
Baked Calf's Head 132.
Boiled Potatoes 192.
Stewed Onions 199.
Macaroni and Tomato Sauce 218.
Cold Slaw 173.
Apple Custard Pie 326.
Wine Jelly 373.
Cocoanut Cookies 316.
Cheese.
Coffee 458.
THURSDAY.
BREAKFAST.
Stewed Prunes.
Steamed Oatmeal 276.
Pork Cutlets 147.
Baked Potatoes 197.
Scrambled Eggs 327.
Corn Meal Fritters 266.
Wheat Bread 240.
Coffee 458.
LUNCHEON.
Fricasseed Tripe 126.
Hashed Beef on Toast 280.
Chicken Salad 171.
Cream Toast 277.
Crullers 318.
Grape Jelly 433.
Chocolate 461.
DINNER.
Oyster Soup 46.
Spiced Beef 112.
Potato Croquettes 196.
Spinach with Eggs 212.
Scalloped Tomatoes 204.
Olives.
Plain Charlotte Russe 362.
Jam Tarts 343.
Fruit.
Coffee 458.
FRIDAY.
BREAKFAST.
Peach Jelly 434.
Boiled Rice 275.
Fried Pan Fish 51.
Veal Hash on Toast 280.
Saratoga Chips 193.
Feather Griddle-cakes 262.
Coffee 458.
LUNCHEON.
Cold Spiced Beef 112.
Stewed Codfish 64.
Fried Potatoes 194.
Brown Bread.
Apple Fritters 267.
Tea 460.
DINNER.
Tomato Soup No. 2 38.
Boiled White Fish 59.
Maitre d'Hotel Sauce 160.
Potato Snow 194.
Fried Parsnips 203.
Boiled Cabbage 200, and Ham 151.
Cucumber Pickle 180.
Cracker Pudding 393.
Fruit Sauce 421.
Lemon Jelly 373.
Delicate Cake 295.
Fruit.
Coffee 458.
SATURDAY.
BREAKFAST.
Cider Apple Sauce 162.
Hominy 276.
Calf's Liver and Bacon 134.
Potatoes á la Crême 193.
Egg muffins 257.
Brown Bread 244.
Coffee 458.
LUNCHEON.
Ham Omelet 233.
Pan Oysters 74.
Rice Croquettes 274.
Cream Short-cake 269.
Strawberry Preserves 425.
Chocolate 461.
DINNER.
Philadelphia Pepper Pot 37.
Baked Mutton Cutlets 140.
Roast Sweet Potatoes 198.
Mashed Turnips 214.
Stewed Celery 209.
Lobster Salad 171.
Apple Dumplings 384.
Sweet Sauce 421.
Baked Custard 345.
Raisins. Nuts.
Coffee 458.
* * * * *
APRIL.
SUNDAY.
BREAKFAST.
Stewed Apples 370.
Oatmeal with Cream 274.
Veal Cutlets Broiled 129.
Shirred eggs 227.
Warmed Potatoes 195.
French Rolls 253.
Wheat Bread 240.
Coffee 458.
SUPPER.
Cold Roast Chicken 86.
Mayonnaise Fish 62.
Welsh Rarebit 224.
Baking Powder Biscuit 251.
Layer Cake 304, with Banana Filling 289.
Chocolate 461.
DINNER.
Cream of Spinach Soup 34.
Broiled Shad 55, Sauce Tartare 156.
Leg of Mutton á la Venison 132.
Steamed Potatoes 194.
Creamed Parsnips 204.
Oyster Patties 75.
Currant Jelly 431.
Lettuce Salad 174.
Delmonico Pudding 406
Pineapple Sherbet 380.
Rolled Jelly Cake 304.
Fruit.
Coffee 458.
MONDAY.
BREAKFAST.
Sliced Oranges.
Hominy 276.
Broiled Halibut 58.
Omelet of Herbs 231.
Saratoga Chips 193.
Raised Muffins 257.
Brown Bread 238.
Coffee 458.
LUNCHEON.
Mutton Pudding 141.
Oyster Roast 74.
Lettuce with Cream Dressing 170.
French Rolls 253.
Cup Custard 345.
Tea 460.
DINNER.
Mock Turtle Soup 39.
Tenderloin of Beef 113.
Boiled Potatoes 192.
Steamed Cabbage 201.
Stewed Onions 199.
Radishes.
Snow Pudding 410.
Peach Meringue Pie 327.
Crisp Cookies 316.
Fruit.
Coffee 458.
TUESDAY.
BREAKFAST.
Stewed Prunes.
Oat Flakes 275.
Frizzled Beef 118.
Grilled Salt Pork 149.
Potato Puffs 193.
Sally Lunn 255.
Toast 276.
Coffee 458.
LUNCHEON.
Roast Beef Pie with Potato Crust 116.
Fried Tripe 125.
Hominy Croquettes 274.
Olives.
Light Biscuit 252.
Jelly Puddings 415.
Chocolate 461.
DINNER.
Celery Soup 43.
French Stew 119.
Potato Puffs 193.
Mashed Turnips 214.
Brain Cutlets 133.
Pickled Cabbage 182.
Golden Cream Cake 300.
Orange Cocoanut Salad 368.
Nuts.
Raisins.
Coffee 458.
WEDNESDAY.
BREAKFAST.
Baked Apples 515.
Boiled Rice 275.
Mutton Chops Fried 139.
Lyonnaise Potatoes 196.
Parker House Rolls 253.
Wheat Bread 240.
Coffee 458.
LUNCHEON.
Chicken Omelet 233.
Fried Eels 56.
Radishes 175.
Steamed Brown Bread 245.
Sponge Cake 293.
Quince Preserves 427.
Tea 461.
DINNER.
Mullagatawny Soup 38.
Boiled Fillet of Veal 127.
Boiled Sweet Potatoes 198.
Stewed Tomatoes 204.
Baked Sweetbreads 135.
Chowchow 183.
Mock Cream Pie 331.
Lemon Jelly 373.
Almond Jumbles 315.
Fruit.
Coffee 458.
THURSDAY.
BREAKFAST.
Oranges.
Cracked Wheat 275.
Dried Beef with Cream 121.
Veal Collops 128.
Baked Potatoes 197.
Grafton Milk Biscuits 254.
Dipped Toast 276.
Coffee 458.
LUNCHEON.
Pressed Beef 119.
Stewed Kidneys 124.
Baked Potatoes 197.
Pickled Peppers 183.
Fried Dinner Rolls 271.
Canned Peaches 439.
Cocoa 461.
DINNER.
Beef Soup 31.
Chicken á la Terrapin 95.
Browned Potatoes 192.
Fried Parsnips 203.
Macaroni and Cheese 217.
Lettuce 176, with French Dressing 170.
Banana Pudding 412.
Jam Tarts 343.
Nuts.
Raisins.
Coffee 458.
FRIDAY.
BREAKFAST.
Bananas.
Steamed Oatmeal 276.
Stewed Codfish 64.
Bread Omelet 234.
Boiled Potatoes 192.
Hot Cross Buns 255.
Brown Bread 244.
Coffee 458.
LUNCHEON.
Rissoles of Chicken 88.
Potted Fish 62, Nun's Toast 277.
Potato Biscuit 254.
Lemon Cake 295.
Peach Jelly 434.
Tea 460.
DINNER.
Vermicelli Soup 42.
Baked Shad with Dressing 55.
Scalloped Potatoes 194.
Spinach with Eggs 212.
Veal Croquettes 129.
Olives.
Fig Pudding 404.
Chocolate Eclairs 308.
Fruit.
Coffee 458.
SATURDAY.
BREAKFAST.
Stewed Apricots.
Samp 275.
Broiled Ham 151.
Fried Eggs 228.
Sweet Potatoes Fried 198.
Newport Waffles 260.
Flannel Cakes 262.
Coffee 458.
LUNCHEON.
Veal Stew 131.
Scalloped Cheese 222.
Potato Croquettes 196.
Radishes 175.
Boston Brown Bread 244.
Ginger Snaps 309.
Canned Grapes 439.
Chocolate 461.
DINNER.
Onion Soup 41.
Pot Roast 112.
Mashed Potatoes 192.
Boiled Onions 198.
Lobster Patties 70.
Lettuce 176, with Mayonnaise 169.
Pineapple Charlotte Russe 364.
Lady Fingers 312.
Nuts.
Raisins.
Coffee 458.
* * * * *
MAY.
SUNDAY.
BREAKFAST.
Sliced Pineapple.
Oat Flakes 275.
Fried Chicken 90.
Mushroom Omelet 233.
Saratoga Chips 193.
Sally Lunn 255.
Wheat Bread 240.
Coffee 458.
SUPPER.
Veal Loaf Sliced 131.
Scalloped Clams 79.
Ham Salad 172.
Rusks 256.
Preserved Pears 427.
Almond Cake 303.
Tea 460.
DINNER.
Cream of Asparagus Soup 36.
Boiled Bass 55.
Sauce Tartare 156.
Roast Lamb 142, with Mint Sauce 160.
Boiled New Potatoes 192.
Green Peas 211.
Rice Croquettes 274.
Lobster Salad 171.
Cabinet Pudding 398.
Custard Ice-cream 377.
Jelly Kisses 371.
Fruit.
Coffee 458.
MONDAY.
BREAKFAST.
Oranges. Boiled Rice 275.
Broiled Lamb Chops 139. Lyonnaise Potatoes 196.
Egg Muffins 257. Milk Toast 277.
Coffee 458.
LUNCHEON.
Cold Roast Lamb 142. Chicken Turnovers 95.
Lettuce 176, with Mayonnaise 169.
French Bread 246. Layer Cake with Fig Filling 289.
Chocolate 461.
DINNER.
Macaroni Soup 40.
Beefsteak Pie 117.
Mashed Potatoes 192.
String Beans 208.
Ladies' Cabbage 201.
Horse-radish 176.
Rhubarb Pie 333.
Rice Meringue 407.
Nuts. Cheese. Raisins.
Coffee 458.
TUESDAY.
BREAKFAST.
Stewed Rhubarb. Oatmeal with Cream 274.
Broiled Shad 55. Scrambled Eggs 227.
Browned Potatoes 192. Brown Bread 244.
Parker House Rolls 253. Coffee 458.
LUNCHEON.
Hamburger Steak 123.
Potato Croquettes 196. Bean Salad 175.
Sour Milk Biscuits 251. Election Cake 300.
Peach Butter 443. Tea 460.
DINNER.
Swiss White Soup 42.
Roast Loin of Veal 126.
New Potatoes á la Crême 193.
Baked Onions 199.
Cheese Fondu 222.
Spinach with Egg 212.
Transparent Pudding 410.
Cold Cream Sauce 399.
Cookies 315. Fruit.
Coffee 458.
WEDNESDAY.
BREAKFAST.
Stewed Peaches. Fried Mush 273.
Frogs' Legs Fried 80, Tomato Sauce 159.
New Boiled Potatoes 192.
French Rolls 253. Wheat Bread 240. Coffee 458.
LUNCHEON.
Veal Pie 130. Broiled Ham 152.
String Beans 208. Corn Bread 247.
Pineapple Fritters 267. Chocolate 461.
DINNER.
Julienne Soup 33.
Boiled Beef Tongue 124.
Potato Snow 194.
Boiled Turnips 214.
Macaroni á la Italienne 216.
Lettuce Salad 174.
Chocolate Pudding 401, Whipped Cream 349.
Nuts. Raisins.
Coffee 458.
THURSDAY.
BREAKFAST.
Sliced Pineapple.
Hominy 276. Tripe Lyonnaise 126. Plain Omelet 230.
New Potatoes á la Crême 193.
Plain Crumpets 272. Wheat Griddle-cakes 262.
Coffee 458.
LUNCHEON.
Cold Tongue 125. Beefsteak 110. Walnut Catsup 177.
Light Biscuit 252. Cheap Cream Cake 306.
Preserved Apples 426. Tea 460.
DINNER.
Split Pea Soup 35.
Chicken Pot-pie 94.
Boiled Potatoes 192.
Stewed Tomatoes 204.
Fried Sweetbreads 135.
Bean Salad 175.
Burnt Almond Charlotte 364.
Orange Jelly 374.
Cornstarch Cakes 312. Fruit.
Coffee 458.
FRIDAY.
BREAKFAST.
Oranges.
Steamed Oatmeal 276.
Fresh Salmon Fried 52.
Boiled Eggs 226.
Warmed Potatoes 193.
Cream Waffles 260.
Brown Bread 244.
Coffee 458.
LUNCHEON.
Lamb Stew 143.
Asparagus Omelet 232.
Lettuce Salad 174.
German Bread 234.
Canned Peaches 439.
Molasses Cup Cakes 308.
Chocolate 461.
DINNER.
Irish Potato Soup 43.
Steamed Halibut 57.
Egg Sauce 156.
Steamed Sweet Potatoes 198.
Green Peas 211.
Veal Olives 129.
Dandelion Greens 213.
Cold Lemon Pudding 400.
Jelly Fritters 369.
Fruit.
Coffee 458.
SATURDAY.
BREAKFAST.
Stewed Rhubarb.
Cracked Wheat 275.
Baked Mutton Chops with Potatoes 140.
Eggs aux Fines Herbes 228.
Graham Gems 259.
Dipped Toast 277.
Coffee 458.
LUNCHEON.
Fried Spring Chicken 90.
Clam Fritters 78.
Sliced Tomatoes.
Wheat Drop Cakes 262.
Coffee Cake 299.
Crab Apple Jelly 434.
Chocolate 461.
DINNER.
Ox-tail Soup 34.
Spiced Beef 112.
Boiled New Potatoes 192.
String Beans 208.
Spinach with Eggs 212.
Radishes 175.
Pineapple Pie 334.
Dessert Puffs 366.
Fruit.
Coffee 458.
* * * * *
JUNE.
SUNDAY.
BREAKFAST.
Strawberries and Cream.
Hominy 276.
Fried Brook Trout 58.
Poached Eggs 228.
Potatoes á la Crême 193.
Corn Meal Muffins 258.
Mushrooms on Toast 278.
Coffee 458.
SUPPER.
Scalloped Crabs 61.
Cold Pressed Lamb 143.
Sliced Tomatoes with Mayonnaise 169.
Buns 255.
Angel Cake 302.
Raspberries.
Tea 460.
DINNER.
Green Pea Soup 36.
Boiled Salmon 52, Bechamel Sauce 160.
Stewed Whole Spring Chicken 87.
Steamed New Potatoes 194.
Beet Greens 213.
Summer Squash 211.
Raw Cucumbers 175.
Sweetbread Croquettes 135.
Chocolate Blanc Mange 359.
Strawberry Ice-cream 378.
Queen's Cake 302.
Coffee 458.
MONDAY.
BREAKFAST.
Stewed Apricots.
Graham Mush 273.
Fried Chicken á la Italienne 90.
Steamed Potatoes 194.
Continental Hotel Waffles 260.
Wheat Bread 240.
Coffee 458.
LUNCHEON.
Pickled Salmon 53.
Scalloped Chicken 92.
Hominy Croquettes 274.
Sliced Cucumbers.
Strawberry Short-cake 270, with Cream.
Chocolate 461.
DINNER.
Beef Soup 31, with Noodles 43.
Veal Pie 130.
New Potatoes 192.
Cucumbers á la Crême 206.
Asparagus 210, White Sauce 156.
Lettuce 176, French Dressing 176.
Green Currant Pie 332.
Boiled Custard 346.
Brunswick Jelly Cakes 313.
Cheese.
Coffee 458.
TUESDAY.
BREAKFAST.
Raspberries and Cream.
Oat Flakes 275.
Soft Shell Crabs Fried 71.
Ham Omelet 233.
Warmed Potatoes 195.
Pop-overs 262.
Toast 276.
Coffee 458.
LUNCHEON.
French Stew 262.
Cold Sliced Tongue 125.
Bean Salad 175.
Milk Biscuits 254.
Cold Custard Pie 331.
Iced Tea 461.
DINNER.
White Mushroom Soup 31.
Roast Beef 109.
Potatoes á la Crême 193.
Fried Cauliflower 200.
Spinach with Eggs 212.
Sliced Tomatoes, Mayonnaise 169.
Strawberry Short-cake 270, with Whipped Cream 349.
Wafers 310.
Cheese.
Coffee 458.
WEDNESDAY.
BREAKFAST.
Cherries.
Cracked Wheat 275.
Broiled Lamb Chops 139, Tomato Sauce 159.
Saratoga Chips 193.
Raised Muffins 257.
Brown Bread 244.
Coffee 458.
LUNCHEON.
Roast Beef Pie 117.
Fried Potatoes with Eggs 197.
Crab Salad 173.
Soda Biscuit 251.
Pineapple Fritters 267.
Tea 460.
DINNER.
Veal Soup 32, with Croutons 45.
Boiled Chicken 83, Caper Sauce 158.
Steamed New Potatoes 194.
Asparagus on Toast 210.
String Beans 208.
Young Onions.
Green Gooseberry Tart 341.
Golden Cream 350.
Cocoanut Macaroons 372.
Cheese.
Coffee 458.
THURSDAY.
BREAKFAST.
Strawberries and Cream.
Oatmeal with Cream 274.
Chicken Omelet 233.
Corned Beef Hash 123.
Potato Fillets 196.
Grafton Milk Biscuits 254.
Cream Toast 277.
Coffee 458.
LUNCHEON.
Smothered Beefsteak 114.
Potato Croquettes 196.
Lettuce with Mayonnaise 169.
Cream Short-cake 269.
Cherry Pudding 396.
Chocolate 461.
DINNER.
Clam Soup, French Style 47.
Broiled Fore-quarter of Lamb 143, Tomato Sauce 159.
Potatoes á la Delmonico 197.
String Beans 208.
Cauliflower 200.
Tomato Salad 174.
Strawberry Bavarian Cream 350.
Sliced Pineapple.
Pound Cake 294.
Coffee 458.
FRIDAY.
BREAKFAST.
Sliced Tomatoes.
Boiled Rice 275.
Broiled Spanish Mackerel 60.
Scalloped Eggs 226.
Lyonnaise Potatoes 196.
French Rolls 253.
Wheat Bread 240.
Coffee 458.
LUNCHEON.
Clam Chowder 79.
Cold Pressed Beef 119.
Mixed Summer Salad 170.
Buns 255.
Fancy Cakes 310.
Currants.
Tea 460.
DINNER.
Cream of Asparagus 36.
Baked Blue Fish 56, Tomato Sauce 159.
New Potatoes and Cream 193.
Summer Squash 211.
Muttonettes 140.
Sliced Cucumbers 175.
Charlotte Russe 362.
Strawberries and Cream.
Pastry Ramakins 223.
Coffee 458.
SATURDAY.
BREAKFAST.
Stewed Green Currants.
Steamed Oatmeal 276.
Porterhouse Steak Broiled with Water-cress 110.
New Boiled Potatoes 192.
Rusks 256.
American Toast 277.
Coffee 458.
LUNCHEON.
Fricassee Chicken 87.
Rice Croquettes 274.
Dressed Cucumbers 175.
French Bread 246.
Cup Cakes 311.
Strawberries and Cream.
Iced Tea 460.
DINNER.
Tomato Soup 38.
Roast Loin of Mutton 136.
Scalloped New Potatoes 194.
Cauliflower 200.
Beet Greens 213.
Radishes 175.
Cherry Pie 332.
Mock Ice 354.
Variegated Cakes 311.
Cheese.
Coffee 458.
* * * * *
JULY.
FOURTH OF JULY.
BREAKFAST.
Red Raspberries and Cream.
Fried Chicken 90.
Scrambled Tomatoes 206.
Warmed Potatoes 195.
Tennessee Muffins 258.
Toast 276.
Coffee 458.
SUPPER.
Cold Sliced Lamb 140.
Crab Pie 71.
Water-cress Salad 176.
Cheese Toast 277.
Graham Bread 243.
Sponge Cake 292.
Blackberries.
Tea 460.
DINNER.
Clam Soup 47.
Boiled Cod 65, with Lobster Sauce 157.
Roast Lamb 142.
Mint Sauce 160.
New Potatoes Boiled 192.
Green Peas 211.
Spinach with Eggs 212.
Cucumbers Sliced 175.
Chicken Patties 88.
Naple Biscuits 362.
Vanilla Ice-cream 376.
Chocolate Macaroons 373.
Strawberries.
Coffee 458.
SUNDAY.
BREAKFAST.
Fresh Cherries.
Hominy 274.
Broiled Chicken 89.
Poached Eggs 227.
Saratoga Chips 193.
New England Corn Cake 246.
Wheat Bread 240.
Coffee 458.
SUPPER.
Spiced Beef Tongue 125.
Lobster Patties 70.
Sliced Tomatoes with Mayonnaise 169.
Crumpets 272.
White Fruit Cake 291.
Blackberries.
Tea 460.
DINNER.
Cream of Spinach Soup 34.
Boiled Blue Fish 56, Sauce Maitre d'Hotel 160.
Roast Lamb 136, Tomato Sauce 159.
New Potatoes with Cream 193.
Green Corn 206.
Cauliflower 200.
White Sauce 156.
Crab Sated 173.
Salmon Croquettes 66.
Cottage Pudding 395.
Chocolate Ice-cream 377.
Raspberries.
Coffee 458.
MONDAY.
BREAKFAST.
Stewed Pears 370.
Oatmeal with Cream 274.
Veal Chops Fried 128.
Plain Omelet 230.
Warmed Potatoes 195.
Raised Muffins 257.
Dry Toast 276.
Coffee 458.
LUNCHEON.
Cold Roast Lamb 142.
Corn Pudding 207.
Potato Salad 175.
French Bread 246.
Currant Fritters 266.
Cocoa 461.
DINNER.
Julienne Soup 33.
Beef a la Mode 113.
Boiled Potatoes 192.
Green Peas 211.
Stuffed Baked Tomatoes 204.
Lettuce Salad 177.
Blackberry Pudding 409.
Floating Islands 358.
Sponge Cake 292.
Coffee 458.
TUESDAY.
BREAKFAST.
Raspberries.
Cracked Wheat 275.
Beefsteak Broiled 110.
Cream Toast 277.
Lyonnaise Potatoes 196.
Light Biscuit 252.
Brown Bread 244.
Coffee 458.
LUNCHEON.
Cold Sliced Beef 112.
Cheese Soufflé 222.
Tomato Salad 174.
Graham Bread 243.
Green Gooseberry Tart 341.
Tea 460.
DINNER.
Vermicelli Soup 42.
Chicken Stewed, with Biscuit 95.
Steamed Potatoes 194.
Stewed Corn 207.
Lobster Croquettes 69.
Cucumbers Sliced 175.
Ripe Currant Pie 332.
Snow Cream 353.
Ribbon Cake 302.
Cheese.
Coffee 458.
WEDNESDAY.
BREAKFAST.
Blackberries.
Steamed Oatmeal 276.
Fresh Salmon Fried 52.
Beef Hash 123.
Potato Fillets 196.
Tennessee Muffins 258.
Dipped Toast 276.
Coffee 458.
LUNCHEON.
Beefsteak Pie 117.
Chicken Turnovers 95.
Lettuce with Mayonnaise 169.
Buns 255.
Layer Cake 304.
Banana Filling 289.
Chocolate 461.
DINNER.
Spring Vegetable Soup 42.
Scalloped Mutton and Tomatoes 142.
Boiled Potatoes 192.
Spinach with Eggs 212.
Clam Fritters 73.
Young Onions.
Cornstarch Pudding 392.
Raspberries with Cream.
Silver Cake 296.
Coffee 458.
THURSDAY.
BREAKFAST.
Red Raspberries.
Graham Mush with Maple Syrup 273.
Broiled Lamb Chops 139.
Fried Tomatoes 205.
Potatoes á la Crême 193.
Raised Biscuit 251.
Dry Toast 276.
Coffee 458.
LUNCHEON.
Sliced Veal Loaf 131.
Brain Cutlets 133.
Fried Potatoes 194.
Dressed Cucumbers 175.
French Bread 246.
Cherry Pie 332.
Tea 460.
DINNER.
Gumbo Soup 41.
Roast Beef Pie with Potato Crust 116.
Potatoes á la Delmonico 197.
Cauliflower 200.
Stewed Green Peas 211.
Lettuce 176, with Mayonnaise 169.
Cherry Roley Poley 411.
Syllabub 355.
Boston Cream Cakes 307.
Coffee 458.
FRIDAY.
BREAKFAST.
Fresh Currants.
Boiled Rice 275.
Perch Fried 51.
Scrambled Eggs 227.
Baked Potatoes 197.
Parker House Rolls 253.
Wheat Bread 240.
Coffee 458.
LUNCHEON.
Broiled Chicken on Toast 93.
Green Corn Fritters 269.
Stewed Tomatoes 204.
Blackberries.
Berry Tea Cake 261.
Cocoa 461.
DINNER.
Clam Chowder 79.
Salmon 52, and Caper Sauce 158.
New Potatoes Scalloped 194.
Summer Squash 211.
Chicken Turnovers 95.
New Beets Boiled 210.
Rice Pudding 407.
Raspberry Sherbet 380.
Philadelphia Jumbles 314.
Coffee 458.
SATURDAY.
BREAKFAST.
Stewed Gooseberries.
Corn Meal Mush 273.
Broiled Ham 152.
Vegetable Omelet 231.
Newport Breakfast Cakes 271.
Crisp Potatoes 195.
Brown Bread 238.
Coffee 458.
LUNCHEON.
Fricassee Salmon 53.
Beefsteak 110.
Bean Salad 175.
Corn Bread 247.
Transparent Pudding 410.
Iced Tea 460.
DINNER.
Green Pea Soup 43.
French Stew 119.
New Potatoes with Cream 193.
Mock Oysters 77.
Scalloped Clams 79.
Tomato Salad 174.
Custard Pie 331.
Sponge Drops 312.
Red Raspberries and Cream.
Coffee 458.
* * * * *
AUGUST.
SUNDAY.
BREAKFAST.
Peaches and Cream.
Boiled Rice 275.
Broiled Spanish Mackerel 60.
Eggs aux Fines Herbes 228.
Warmed Potatoes 195.
Rusks 256.
Wheat Bread 240.
Coffee 458.
SUPPER.
Cold Boiled Chicken 87.
Pickled Salmon 53.
Potato Salad 175.
French Rolls 253.
Raspberries.
White Mountain Cake 301.
Tea 460.
DINNER.
Consommé Soup 33.
Baked Pickerel 51.
Egg Sauce 156.
Stewed Ducks 97.
Potatoes á la Delmonico 197.
Cabbage with Cream 200.
Lobster Salad 171.
Stuffed Baked Tomatoes 204.
Lamb Sweetbreads 142.
Custard Pudding 391.
Frozen Peaches 379.
Fruit Jumbles 314.
Coffee 458.
MONDAY.
BREAKFAST.
Stewed Plums.
Steamed Oatmeal 276.
Mutton Cutlets 140.
Tomato Toast 278.
Potato Fillets 196.
Egg Muffins 257.
Brown Bread 244.
Coffee 458.
LUNCHEON.
Veal Pot-pie 130.
Vegetable Omelet 231.
Lettuce with French Dressing 170.
German Bread 247.
Peach Fritters 267.
Chocolate 461.
DINNER.
Tomato Soup 38.
Roast Beef's Heart 124.
Boiled New Potatoes 192.
Cauliflower 200.
String Beans 208.
Cucumbers Sliced 175.
Damson Pie 334.
Peach Trifle 357.
Sponge Cake 292.
Cheese.
Coffee 458.
TUESDAY.
BREAKFAST.
Blackberries.
Hominy 276.
Frizzled Beef 118.
Boiled Eggs 226.
Saratoga Chips 193.
Breakfast Puffs 272.
Dipped Toast 276.
Coffee 458.
LUNCHEON.
Sliced Beef Heart 124.
Fried Tripe 125.
Stuffed Baked Tomatoes 204.
Pear Pickle 189.
Buns 255.
Plum Cobbler 413.
Tea 460.
DINNER.
Scotch Mutton Broth 32.
Broiled Fore-quarter of Lamb 143.
New Potatoes and Cream 193.
Green Peas 211.
Lettuce 174, French Dressing 170.
Corn Pudding 207.
Apricot Meringue Pie 332.
Lemon Jelly 373.
Cookies 315.
Fruit.
Coffee 458.
WEDNESDAY.
BREAKFAST.
Fresh Pears.
Cracked Wheat 276.
Brain Cutlets 133.
Meat Omelet 231.
Lyonnaise Potatoes 196.
Huckleberry Griddle-cakes 265.
Wheat Bread 240.
Coffee 458.
LUNCHEON.
Broiled Salmon 52.
Sliced Pressed Lamb 143.
Tomatoes with Mayonnaise 169.
French Bread 246.
Sponge Cake 292.
Blackberries and Cream.
Iced Tea 460.
DINNER.
Cream of Spinach Soup 34.
Fried Chicken á la Italienne 90, Tomato Sauce 159.
Boiled Sweet Potatoes 198.
Stuffed Egg Plant 208.
Green Corn Boiled 206.
Young Onions.
Rice Pudding 408.
Peaches and Cream.
Walnut Cake 305.
Coffee 458.
THURSDAY.
BREAKFAST.
Musk Melon.
Oatmeal with Cream 274.
Calf's Liver and Bacon 134.
Broiled Tomatoes 205.
Crisp Potatoes 195.
New England Corn Cake 246.
Dry Toast 276.
Coffee 458.
LUNCHEON.
Steamed Chicken 87.
Green Corn Fritters 269.
Fried Sweet Potatoes 198.
Dressed Cucumbers 175.
Light Biscuit 252.
Peaches and Cream.
Chocolate 461.
DINNER.
Green Pea Soup 36.
Stewed Brisket of Beef 120.
New Potatoes Boiled 192.
Lima Beans 209.
Fried Egg Plant 208.
Lettuce Salad 174.
Huckleberry Pudding 409, Rich Wine Sauce 417.
Cream Tarts 343.
Fruit.
Coffee 458.
FRIDAY.
BREAKFAST.
Whole Peaches.
Corn Meal Mush 273.
Fried Blue Fish 51.
Dried Beef, with Cream 121.
Sweet Potatoes Fried 198.
Raised Muffins 257.
Brown Bread 244.
Coffee 458.
LUNCHEON.
Beef Croquettes 121.
Scalloped Lobster 69.
Mixed Summer Salad 170.
German Bread 247.
Huckleberry Short-cake 271.
Tea 460.
DINNER.
Corn Soup 35.
Baked Salmon Trout 59, Bechamel Sauce 160.
Potato Croquettes 196.
Spinach with Eggs 212.
Hashed Mutton 138.
Tomatoes with Mayonnaise 169.
Grape Pie 334.
Peach Cream 353.
Wafers 310.
Cheese.
Coffee 458.
SATURDAY.
BREAKFAST.
Fresh Greengages.
Oat Flakes 275.
Broiled Chicken 93.
Cream Toast 277.
Boiled Potatoes 192.
Graham Gems 259.
Wheat Bread 240.
Coffee 458.
LUNCHEON.
Broiled Ham 152.
Tomato Omelet 232.
Dressed Cucumbers 175.
French Bread 246.
Cold Fruit Pudding 392.
Chocolate 461.
DINNER.
Chicken Cream Soup 34.
Irish Stew 141.
Steamed Potatoes 194.
Green Peas 211.
Boiled Corn 206.
Crab Salad 173.
Huckleberry Pie 333.
Peaches and Cream.
Cup Cakes 311.
Cheese.
Coffee 458.
* * * * *
SEPTEMBER.
SUNDAY.
BREAKFAST.
Musk Melon.
Corn Meal Mush 273.
Fried Smelts 58.
Veal Hash on Toast 280.
Potatoes á la Crême 193.
Graham Gems 259.
Wheat Bread 240.
Coffee 458.
SUPPER.
Potted Ham 152.
Small Oyster Pies 78.
Rice Omelet 232.
Cold Slaw 173.
French Bread 246.
Cream Cake 300.
Sliced Peaches.
Tea 460.
DINNER.
Beef Soup 31, with Croutons 45.
Boiled Fresh Mackerel 61, Hollandaise Sauce 161.
Roast Partridges 101.
Mashed Potatoes 192.
Stewed Corn 207.
Stuffed Egg Plant 208.
Tomato Salad 174.
Lobster Croquettes 69.
Peach Meringue Pie 327.
Tutti Frutti Ice-cream 378.
Rochester Jelly Cake 303.
Cheese.
Coffee 458.
MONDAY.
BREAKFAST.
Peaches and Cream.
Graham Mush with Maple Syrup 273.
Broiled Lamb Chops 139.
Fried Tomatoes 205.
Baked Potatoes 197.
Raised Muffins 257.
Dry Toast 276.
Coffee 458.
LUNCHEON.
Salmi of Game 103.
Cold Beef Tongue 124.
Potato Croquettes 196.
Watermelon Pickle 188.
Egg Biscuit 252.
Layer Cake 304, with Peach Cream Filling 288.
Chocolate 461.
DINNER.
Vegetable Soup 42.
Tenderloin of Beef 113.
Potato Puffs 193.
Lima Beans 208.
Fried Tomatoes 205.
Mixed Summer Salad 170.
Peach Pudding 403, with Whipped Cream 349.
Cocoanut Tarts 341.
Cheese.
Coffee 458.
TUESDAY.
BREAKFAST.
Huckleberries.
Steamed Oatmeal 276.
Veal Collops 128.
Ham Toast 279.
Potato Fillets 196.
Newport Breakfast Cakes 271.
Brown Bread 244.
Coffee 458.
LUNCHEON.
Cold Roast Warmed 122.
Cheese Fondu 222.
Fish Salad 172.
Potato Biscuit 254.
Peach Cobbler 413.
Tea 460.
DINNER.
Vermicelli Soup 42.
Baked Mutton Cutlets 140.
Boiled Potatoes 192.
Baked Beets 210.
Corn Pudding 207.
Horse-radish 176.
Plum Pie 334.
Floating Islands 358.
Lemon Cake 295.
Cheese.
Coffee 458.
WEDNESDAY.
BREAKFAST.
Sliced Tomatoes.
Oat Flakes 275.
Beef Hash 123.
Boiled Eggs 226.
Sweet Potatoes Baked 198.
Parker House Rolls 253.
Wheat Bread 240.
Coffee 458.
LUNCHEON.
Fried Smelts 58.
Ham Toast 279.
Potato Salad 175.
French Bread 246.
Huckleberry Cake 308.
Chocolate 461.
DINNER.
Split Pea Soup 35.
Roast Tame Duck 96.
Browned Potatoes 192.
String Beans 208.
Baked Tomatoes 205.
Lettuce 176, with Mayonnaise 169.
Boiled Lemon Pudding 400.
Peach Meringue 354.
Feather Cake 300.
Coffee 458.
THURSDAY.
BREAKFAST.
Whole Pears.
Hominy 276.
Hamburger Steak 123.
Bread Omelet 234.
Saratoga Chips 193.
Light Biscuit 252.
Dry Toast 276.
Coffee 458.
LUNCHEON.
Duck Pie 98.
Grilled Bacon 149.
Tomato Salad 174.
Graham Bread 243.
Cold Berry Pudding 388.
Tea 460.
DINNER.
Corn Soup 35.
Steamed Leg of Mutton 138.
Potatoes á la Delmonico 197.
Fried Corn 207.
Stewed Salsify 209.
Currant Jelly 431.
Grape Pie 334.
Tapioca Cream Custard 352.
Watermelon.
Cheese.
Coffee 458.
FRIDAY
BREAKFAST.
Musk Melon.
Oatmeal with Cream 274.
Broiled Spanish Maceral 60.
Scalloped Eggs 226.
Warmed Potatoes 195.
Tennesee Muffins 258.
Wheat Bread 240.
Coffee 458.
LUNCHEON.
Hashed Mutton 138.
Oatmeal with Cream 274.
Cold Greens 213.
Corn Bread 247.
Boston Cream Cakes 258.
Grape Jelly 433.
Chocolate 461.
DINNER.
Clam Soup 47.
Fresh Salmon, Fried 52.
Tomato Sauce 159.
Mashed Potatoes 192.
Cauliflower 200.
White Sauce 156.
Beefsteak Rolls 115.
Cucumbers Sliced 175.
Country Plum Charlotte 364.
German Custard 347.
Jumbles 314.
Fruit.
Coffee 458.
SATURDAY
BREAKFAST.
Fresh Apricots
Cracked Wheat 275.
Stewed Kidneys 124.
Grilled Salt Pork 149.
Lyonaise Potatoes 196.
Sally Lunn 255.
Dry Toast 276.
Coffee 458.
LUNCHEON.
Breaded Chicken 92.
Potato Croquettes 273.
Tomatoes with Mayonnaise 169.
Twist Bread 246.
Sponge Drops 312.
Hukleberries and Cream
Tea 460.
DINNER.
Gumbo Soup 41.
Roast Lopin of Veal 126.
Browned Potatoes 192.
Succotash 208.
Mashed Squash 212.
Bean Salad 175.
Baked Custard 345.
Peaches and Cream.
Almond Cake 303.
Coffee 458.
* * * * *
OCTOBER.
SUNDAY.
BREAKFAST.
Grapes.
Oatmeal with Cream 274.
Broiled Veal Cutlets 129.
Minced Egg 229.
Crisp Potatoes 195.
Buckwheat Cakes 266.
Wheat Bread 240.
Coffee 458.
SUPPER.
Oyster Stew 72.
Cold Pork and Beans 149.
Cold Slaw 173.
Boston Brown Bread 244.
Peach Meringue Pie 327.
Tea 460.
DINNER.
Ox-tail Soup 34.
Broiled Halibut 38.
Sauce Tartare 136.
Roast Beef 109.
Brown Sauce 161.
Steamed Potatoes 194.
Caulilower 200.
Boiled Onions 198.
Chicken Salad 171.
Scalloped Tomatoes 204.
French Cocoanut Pudding 395.
Grape Trifle 357.
Fancy Cakes 310.
Fruit
Coffee 458.
MONDAY.
BREAKFAST.
Stewed Quinces.
Lamb 136.
Blue Fish Fried 56.
Milk Toast 277.
Hasty Cooked Potatoes 195.
Pop-overs 262.
Brown Bread 244.
Coffee 458.
LUNCHEON.
Cold Roast Beef 109.
Onion Omelet 234.
Fried Potatoes 194.
French Bread 246.
Peach Fritters 267.
Chocolate 461.
DINNER.
Julienne Soup 33.
Roast Pheasants 101.
Cabbage with Cream 200.
Boiled Potatoes 192.
Mashed Turnips 214.
Tomato Salad 174.
Apple Custard Pie 326.
Baked Quinces 371.
Chocolate Eclairs 308.
Coffee 458.
TUESDAY.
BREAKFAST.
Baked Pears 370.
Cracked Wheat 375.
Calf's Liver and Bacon 134.
Fried Eggs 228.
Lyonnaise Potatoes 196.
Dry Toast 276.
New England Corn Cake 246.
Coffee 458.
LUNCHEON.
Cold Roast Pheasant 101.
Potato Croquettes 196.
Lobster Salad 171.
Graham Bread 243.
Country Plum Charlotte 364.
Tea 460.
DINNER.
Game Soup 32.
Braised Leg of Mutton 137.
Mashed Potatoes 192.
Scalloped Oysters 76.
Boiled Sweet Potatoes 198.
Cold Slaw 173.
Peach Cobbler 413.
French Custard 346.
Layer Jelly Cake 289.
Coffee 458.
WEDNESDAY.
BREAKFAST.
Grapes.
Steamed Oatmeal 276.
Beefsteak Broiled 110.
Tomato Omelet 232.
Warmed Potatoes 195.
English Crumpets 272.
Brown Bread 244.
Coffee 458.
LUNCHEON.
Scrambled Mutton 141.
Sardines.
Corn Pudding 207.
French Rolls 253.
Ginger Bread 306.
Sliced Oranges.
Cocoa 461.
DINNER.
Mock Turtle Soup 39.
Boiled Fillet of Veal 127.
Potatoes á la Delmonico 197.
Fried Egg Plant 208.
Mashed Squash 212.
Olives.
Saucer Puddings 406.
Apple Snow 356.
Crisp Cookies 316.
Coffee 458.
THURSDAY.
BREAKFAST.
Baked Quinces 371.
Boiled Rice 202.
Broiled Grouse 101.
Tripe Lyonnaise 126.
Potatoes á la Crême 184.
Raised Muffins 257.
Dry Toast 276.
Coffee 458.
LUNCHEON.
Veal Croquettes 129.
Cheese Soufflé 222.
Potato Salad 175.
Buns 255.
Grape Pie 334.
Tea 460.
DINNER.
Swiss White Soup 42.
Pot Roast 112.
Steamed Potatoes 194.
Lima Beans 209.
French Cabbage 201.
Lettuce Salad 174.
Plum Puff Pudding 411.
Blanc Mange 359.
Dominoes 310.
Fruit.
Coffee 458.
FRIDAY.
BREAKFAST.
Stewed Plums.
Oat Flakes 275.
Eels Fried 56.
Beef Hash 123.
Potato Fillets 196.
Egg Muffins 257.
Wheat Bread 240.
Coffee 458.
LUNCHEON.
Oyster-pot Pie 76.
Muttonettes 140.
Fried Egg Plant 208.
French Bread 246.
Stewed Crab Apples.
Silver Cake 296.
Chocolate 461.
DINNER.
Onion Soup 41.
Baked Smelts 59.
Potato Snow 194.
Cauliflower 200.
Beef Croquettes 121.
Spiced Plums 189.
Plain Charlotte Russe 362.
Quince Jelly 432.
Nuts.
Raisins.
Coffee 458.
SATURDAY.
BREAKFAST.
Whole Pears.
Hominy 276.
Mutton Cutlets 140.
Tomato Sauce 159.
Saratoga Chips 193.
Corn Meal Griddle-cakes 263.
Dry Toast 276.
Coffee 458.
LUNCHEON.
Dried Beef with Cream 121.
Baked Omelet 234.
Tomato Salad 176.
Rusks 256.
Quince Trifle 357.
Tea 460.
DINNER.
Veal Soup 32, with Noodles 43.
Chicken Pot-pie 94.
Mashed Potatoes 192.
Fried Salsify 209.
Baked Onions 199.
Ham Salad 172.
Chocolate Pie 328.
Sliced Oranges.
Hickory Nut Cake 305.
Coffee 458.
* * * * *
NOVEMBER.
THANKSGIVING DAY.
BREAKFAST.
Grapes.
Oat Flakes 275.
Broiled Porterhouse Steak 110.
Codfish Balls 63.
Browned Potatoes 192.
Buckwheat Cakes 266, Maple Syrup.
Wheat Bread 240.
Coffee 458.
SUPPER.
Cold Roast Turkey 82.
Scalloped Oysters 76.
Potato Salad 175.
Cream Short-cake 269.
Eclairs 308.
Preserved Egg Plums 425.
Tea 460.
DINNER.
Oysters on Half Shell.
Cream of Chicken Soup 34.
Fried Smelts 58, Sauce Tartare 156.
Roast Turkey 82, Cranberry Sauce 163.
Mashed Potatoes 192.
Baked Squash 212.
Boiled Onions 198.
Parsnip Fritters 203.
Olives.
Chicken Salad 171.
Venison Pastry 105.
Pumpkin Pie 336.
Mince Pie 338.
Charlotte Russe 361.
Almond Ice-cream 380.
Lemon Jelly 373.
Hickory Nut Cake 305.
Cheese.
Fruits.
Coffee 458.
SUNDAY.
BREAKFAST.
Stewed Crab Apples.
Cracked Wheat 275.
White Fish Fried 51.
Jelly Omelet 234.
Hasty Cooked Potatoes 195.
Tennessee Muffins 258.
Crullers 317.
Wheat Bread 240.
Coffee 458.
SUPPER.
Pickled Pigs' Feet 151.
Scalloped Potatoes 194.
Chicken Salad 171.
Light Biscuit 252.
Golden Spice Cake 303.
Preserved Cherries 424.
Tea 460.
DINNER.
Mullagatawny Soup 38.
Boiled Codfish 63, Oyster Sauce 157.
Roast Wild Duck 98.
Mashed Potatoes 192.
Currant Jelly Sauce 161.
Baked Squash 212.
Boiled Beets 210.
Small Oyster Pies 78.
Baked Plum Pudding 397, Sweet Sauce 421.
Jelly Kisses 371.
Fruit.
Coffee 458.
MONDAY.
BREAKFAST.
Grapes.
Hominy 276.
Fricasseed Tripe with Oysters 126.
Baked Potatoes 197.
Breakfast Puffs 272.
Brown Bread 244.
Coffee 458.
LUNCHEON.
Cold Roast Duck 98.
Welsh Rarebit 224.
Fried Sweet Potatoes 198.
Cold Pickled Beets 210.
French Bread 246.
Cookies 315.
Gooseberry Jam 435.
Cocoa 461.
DINNER.
Vermicelli Soup 42.
Leg of Mutton á la Venison 138.
Steamed Potatoes 194.
Ladies' Cabbage 201.
Stewed Onions 199.
Mixed Pickles 187.
Pumpkin Pie 236.
Orange Jelly 374.
Nut Cakes 318.
Cheese.
Coffee 458.
TUESDAY.
BREAKFAST.
Stewed Prunes.
Oatmeal with Cream 274.
Snipe on Toast 100.
Scrappel 158.
Potato Puffs 193.
Newport Waffles 260.
Wheat Bread 240.
Coffee 458.
LUNCHEON.
Scalloped Mutton and Tomatoes 142.
Hominy Croquettes 274.
Cold Slaw 173.
Beaten Biscuit 254.
Chocolate Custard Pie 328.
Tea 460.
DINNER.
Ox-tail Soup 34.
Roast Leg of Pork 145.
Browned Potatoes 197.
Lima Beans 209.
Mashed Turnips 214.
Celery Salad 174.
Apple Corn Meal Pudding 404, Wine Sauce 417.
Lemon Tartlets 339.
Fruit.
Coffee 458.
WEDNESDAY.
BREAKFAST.
Oranges.
Graham Mush 273.
Country Sausages 153.
Boiled Eggs 226.
Saratoga Chips 193.
Buckwheat Cakes 266.
Dry Toast 276.
Coffee 458.
LUNCHEON.
Cold Roast Pork 145.
Lobster Salad 171.
Baked Sweet Potatoes 198.
German Bread 247.
Doughnuts 316.
Apple Sauce 162.
Chocolate 461.
DINNER.
Turtle Soup from Beans 37.
Spiced Beef 112.
Mashed Potatoes 192.
Fried Parsnips 203.
Scalloped Onions 199.
Pickled White Cabbage 182.
Cranberry Tart Pie 335.
Blanc Mange 359.
Crackers.
Cheese.
Coffee 458.
THURSDAY.
BREAKFAST.
Stewed Apricots.
Oat Flakes 276.
Broiled Veal Cutlets 129.
Fried Oysters 72.
Warmed Potatoes 195.
Cream Waffles 260.
Brown Bread 244.
Coffee 458.
LUNCHEON.
Beef Croquettes 121.
Fish Omelet 233.
Celery Salad 174.
Raised Biscuit 251.
Feather Cake 300.
Canned Peaches 439.
Tea 460.
DINNER.
Squirrel Soup 37.
Roast Loin of Mutton 136.
Boiled Potatoes 192.
Mashed Squash 212.
Fried Cabbage 201.
Olives.
Apple Puff Pudding 389, Grandmother's Sauce 418.
Nuts.
Raisins.
Fruit.
Coffee 458.
FRIDAY.
BREAKFAST.
Bananas.
Steamed Oatmeal 276.
Striped Bass Fried 51.
Minced Eggs 229.
Lyonnaise Potatoes 196.
Corn Bread 247.
Nut Cakes 318.
Wheat Bread 240.
Coffee 458.
LUNCHEON.
Cold Roast Mutton 136.
Halibut on Toast 281.
Potato Salad 175.
French Bread 246.
Grape Jelly Pie 335.
Chocolate 461.
DINNER.
Fish Chowder 63.
Baked Pickerel 51.
Steamed Potatoes 194.
Boiled Turnips 214.
Rabbit Pie 103.
Plain Celery.
Apple Custard Pudding 391, Hard Sauce 420.
Savory Biscuits 312.
Fruit.
Coffee 458.
SATURDAY.
BREAKFAST.
Baked Sour Apples 515.
Boiled Rice 275.
Porterhouse Steak Broiled 110.
Plain Omelet 230.
Potatoes á la Crême 193.
Wheat Griddle-cakes 266.
Dry Toast 276.
Coffee 458.
LUNCHEON.
Veal Stew 131.
Potato Puffs 193.
Pickled Mangoes 184.
Grafton Milk Biscuits 254.
Chocolate Eclairs 308.
Lemon Sponge 335.
Tea 460.
DINNER.
Celery Soup 43.
Boiled Ham 151.
Baked Sweet Potatoes 198.
Lima Beans 209.
Stewed Parsnips 203.
Sourcrout 202.
Oxford Dumplings 385, Sweet Sauce 421.
Cream Tarts 325.
Fruit.
Coffee 458.
* * * * *
DECEMBER.
CHRISTMAS DAY.
BREAKFAST.
Oranges.
Boiled Rice 275.
Broiled Salt Mackerel 60.
Poached Eggs á la Crême 228.
Potato Fillets 196.
Feather Griddle-cakes 262.
Wheat Bread 240.
Coffee 458.
SUPPER.
Cold Roast Goose 86.
Oyster Patties 75.
Cold Slaw 173.
Buns 255.
Charlotte Russe 361.
Peach Jelly 434.
Tea 460.
DINNER.
Oysters on Half Shell.
Game Soup 32.
Boiled White Fish 59, Sauce Maitre d'Hotel 160.
Roast Goose 86, Apple Sauce 162.
Boiled Potatoes 192.
Mashed Turnips 214.
Creamed Parsnips 204.
Stewed Onions 199.
Boiled Rice 202.
Lobster Salad 171.
Canvas Back Duck 99.
Christmas Plum Pudding 397, Sauce 417.
Vanilla Ice-cream 376.
Mince Pie 338.
Orange Jelly 374.
Delicate Cake 295.
Salted Almonds 366.
Confectionery.
Fruits.
Coffee 458.
SUNDAY.
BREAKFAST.
Grapes.
Steamed Oatmeal 276.
Pickled Pigs' Feet Fried 151.
Oyster Toast 278.
Potato Puffs 193.
Egg Muffins 257.
Wheat Bread 240.
Coffee 458.
SUPPER.
Cold Potted Beef 120.
Panned Oysters 74.
Celery Salad 174.
Saratoga Chips 193.
Rusks 256.
Little Plum Cakes 313.
Quince Jelly 432.
Tea 460.
DINNER.
Chicken Cream Soup 34.
Boiled Halibut 57, Sauce Hollandaise 161.
Roast Goose 86, Apple Sauce 162.
Boiled Potatoes 192.
Stewed Celery 209.
Mashed Turnips 214.
Lobster Salad 171.
Scalloped Clams 79.
Mince Pie 338.
Orange Cream 352.
Citron Cake 295.
Cheese.
Coffee 458.
MONDAY.
BREAKFAST.
Sliced Oranges.
Graham Mush 273.
Codfish Steak 66.
Lyonnaise Potatoes 196.
Hashed Beef on Toast 280.
French Rolls 253.
Brown Bread 244.
Coffee 458.
LUNCHEON.
Cold Roast Goose 86.
Scalloped Cheese 222.
Ham Salad 172.
French Bread 246.
Apple Meringue Pie 327.
Chocolate 461.
DINNER.
Onion Soup 41.
Roast Spare Rib 146, Cranberry Sauce 163.
Browned Potatoes 192.
Stewed Carrots 213.
Boiled Onions 198.
Plain Celery.
Boiled Rice Dumplings with Custard Sauce 384.
Pastry Sandwiches 312.
Fruit.
Coffee 458.
TUESDAY.
BREAKFAST.
Stewed Prunes.
Boiled Rice 275.
Pork Chops and Fried Apples 147.
Warmed Potatoes 195.
Buckwheat Cakes 266.
Wheat Bread 240.
Coffee 458.
LUNCHEON.
Sliced Head Cheese 154.
Bread Omelet 234.
Parsnip Fritters 203.
Cold Slaw 173.
Graham Bread 243.
Mince Pie 338.
Tea 460.
DINNER.
Scotch Mutton Broth 32.
Boiled Turkey 84, Oyster Dressing 83.
Mashed Potatoes 192.
Baked Squash 212.
Boiled Parsnips 203.
Piccalili 186.
Baked Corn Meal Pudding 393, Hard Sauce 420.
Apple Tarts 342.
Cheese.
Coffee 458.
WEDNESDAY.
BREAKFAST.
Cider Apple Sauce 162.
Hominy 276.
Broiled Rabbits 103.
Codfish Balls 63.
Potato Fillets 196.
Continental Hotel Waffles 260.
Dry Toast 276.
Coffee 458.
LUNCHEON.
Turkey Hash 85.
Rice Croquettes 274.
Lobster Salad 171.
Raised Biscuits 251.
Almond Custard 347.
Cocoa 461.
DINNER.
Oyster Soup 46.
Sliced Beef Tongue 124, Brown Sauce 161.
Potato Puffs 193.
Steamed Cabbage 201.
Lamb Sweetbreads 142, with Tomato Sauce 159.
Birds' Nest Pudding 387, Plain Sauce 420.
Crackers.
Cheese.
Coffee 458.
THURSDAY.
BREAKFAST.
Stewed Peaches.
Cracked Wheat 275.
Mutton-Chops Broiled 139, Tomato Sauce 159.
Saratoga Chips 193.
New England Corn Cake 246.
Bakers' Doughnuts 317.
Wheat Bread 240.
Coffee 458.
LUNCHEON.
Cold Spiced Tongue 125.
Cheese Cream Toast 223.
Pickled Onions 184.
Fried Sweet Potatoes 198.
Twist Bread 246.
Layer Cake 304, with Apple Filling 288.
Tea 460.
DINNER.
Vegetable Soup 42.
Beef á la Mode 113.
Browned Potatoes 192.
Boiled Turnips 214.
Fried Onions 199.
Oyster Salad 172.
Snow Pudding 405.
Squash Pie 337.
Nuts.
Raisins.
Coffee 458.
FRIDAY.
BREAKFAST.
Apple Sauce 162.
Oatmeal with Cream 274.
White Fish Fried 51.
Grilled Bacon 149.
Baked Potatoes 197.
Feather Griddle-cakes 262.
Brown Bread 244.
Coffee 458.
LUNCHEON.
Cold Pork and Beans, 149.
Beef Croquettes 121.
Green Tomato Pickles 181.
Milk Biscuits 251.
Angel Cake 302.
Preserved Pears 427.
Chocolate 461.
DINNER.
Pea Soup 43, with Croutons 45.
Codfish Steaks 66.
Potato Snow 194.
Baked Beets 210.
Chicken, with Macaroni 96.
Celery Salad 174.
Baked Apple Dumplings 384, Sweet Sauce 421.
Bakers' Custard Pie 330.
Cheese.
Coffee 458.
SATURDAY.
BREAKFAST.
Bananas.
Oat Flakes 275.
Pork Cutlets 147.
Oyster Fritters 75.
Hasty Cooked Potatoes 195.
Graham Griddle-cakes 264.
Wheat Bread 240.
Coffee 458.
LUNCHEON.
Boiled Tripe 125.
Chicken Omelet 233.
Potato Salad 175.
French Bread 246.
Ginger Cookies 309.
Preserved Citron 428.
Tea 460.
DINNER.
Tapioca Cream Soup 41.
Lamb Stew 143.
Mashed Potatoes 192.
Creamed Parsnips 204.
Boston Pork and Beans 149.
Cold Slaw 173.
Apple Fritters 267, Sugar Sauce 418.
Lemon Pie 328.
Nuts.
Raisins.
Coffee 458.
SPECIAL MENUS.
STATE DINNER AT WHITE HOUSE.
Blue Points.
Accompanied by: Haute Sauterne. Amontillado.
POTAGES.
Potage tortue á l'Anglaise
Consommé Printaniére Royale.
HORS D'OEUVRES.
Canapé á la Russe.
Timbales á la Talleyrand.
Accompanied by: Rauenthaler Berg.
POISSONS.
Saumon, Sauce Hollandaise.
Grenadines de Bass.
Pommes de Terre Duchesse.
Cucumber Salade.
Accompanied by: Ernest Jeroy.
RELEVÉS.
Selle d'Agneau, Sauce Menthe.
Filet de Boeuf á la Richelieu.
Accompanied by: Chateau Margause.
ENTREES.
Ris de Veau á la Perigneux.
Cotelettes d'Agneau d'or Maison.
Terrapin á la Maryland.
Punch Cardinal.
Accompanied by: Clas de Vougeot.
RÔTI.
Canvas Back Duck.
ENTREMETS.
German Asparagus.
Petite Pois.
Gelée au Champagne.
Plombieré aux Framboise.
Pudding Diplomate.
Café.
Liqueurs.
Fruits.
Fromage.
MRS. CLEVELAND'S WEDDING LUNCH. JUNE 4th, '88.
Consommé en tasse.
Soft Shell Crabs.
Accompanied by: Chateau Iquem.
Coquilles de Ris de Vean.
Snipes on Toast.
Lettuce and Tomato Salade.
Accompanied by: Moet & Chandon.
Fancy Ice-cream.
Cakes.
Tea.
Coffee.
Fruits.
Mottos.
GENERAL GRANT'S BIRTHDAY DINNER.
Clams.
Accompanied by: Haute Sauterne.
POTAGES.
Consommé Imperatrice
Bisque de Crabes.
Accompanied by: Amontillado.
VARIES HORS D'OEUVRE VARIES.
Bouchées á la Régence.
POISSON.
Fruites de riviere Hollandaise vert pré.
Pommes de terre á la Parisienne.
Coucombres.
Accompanied by: Johannisberger.
RELEVÉ.
Filet de Boeuf á la Bernardi.
Accompanied by: Ernest Jeroy.
ENTREES.
Ailes de Poulets á la Perigord.
Petits Pois au Beune.
Caisses de ris de Vean á l'Italienne.
Haricots verts.
Asperges, sauce Crême.
Sorbet Fantaisie.
RÔTI.
Squabs.
Salade de Laitue.
Accompanied by: Nuits.
ENTREMETS SUCRES.
Croute aux Mille Fruits.
Cornets á la Chantilly.
Gelée á la Prunelle.
PIECES MONTEES.
Glace Varietees.
Fruits.
Petits Fours.
Café.
MENU FOR 4 COVERS.
Huitres en Coquille.
Potage Julienne aux Quenelles.
Paupiettes de Turbots á la Joinville.
Cucumbers.
Pommes d'Auphine.
Filets Mignons á la Provencale.
Larded Sweetbread á la Meissoniére.
Punch au Kirsh.
Quails Bardés sur Cronstade.
Lettuce Salad.
German Asparagus.
Plombieré aux Fraises.
Fruits.
Café.
Fromage.
MENU FOR 6 COVERS.
Huitres en Coquilles.
Accompanied by: Sauterne.
Purée St. Germain.
Consommé Paté d'Italie.
Accompanied by: Amontillado.
Broiled Blue Fish, Maitre d'Hotel.
Cucumbers.
Pommes Duchesse.
Accompanied by: Hochheimer.
Small Tenderloin Sautés, Marrow Sauce.
Lamb Chops á la Marechale.
Accompanied by: Moet & Chandon.
Croutes aux Champignons á la Parisienne.
Sorbet Venetienne.
Squabs with Water-cresses.
Accompanied by: Chateau Latour.
Lettuce and Tomato Salad.
Artichauts, Sauce Hollandaise.
Crême Bavaroise au Chocolat.
Fruits.
Café.
Fromage.
MENU FOR 8 COVERS.
Huitres en Coquille.
Accompanied by: Haute Sauterne.
Bisque of Lobster.
Lamb Broth with Vegetables.
Radishes.
Olives.
Accompanied by: Amontillado.
Timbales á l'Ecossaise.
Bass á la Régence.
Accompanied by: Rauenthaler Berg.
Potatoes Windsor.
Filet of Beef Larded á la Parisienne.
Saddle of Mutton, Currant Jelly.
Accompanied by: Ernest Jeroy.
Sweetbreads á la Pompadour.
Terrapin á la Maryland.
Accompanied by: Chateau Latour.
Cauliflower au Gratin.
Celery au Jus.
Punch Maraschino.
Canvas Back Duck.
Lettuce Salad.
Soufflé á l'Orange.
Fruits.
Café.
Fromage.
MENU FOR 10 COVERS.
Consommé de Volaille.
Accompanied by: Haute Sauterne.
Huitres á la Poulette.
Radishes.
Olives.
Bouchées á la Bohemienne.
Accompanied by: Johannisberger.
Truites Saumoné au Beurre de Montpellier.
Tartelette Potatoes.
Cucumbers.
Filets Mignon de Boeuf á la Trianon.
Cotelettes de Pigeon, Marechale.
Accompanied by: Moet & Chandon.
Petits Pois Garnis de Fleurous.
Artichauts á la Barigoule.
Punch Romaine.
Bécassines au Cresson.
Accompanied by: Chas. de Vougert.
Lettuce Salad.
Pouding Nesselrode.
Fruits.
Café.
Fromage.
MENU FOR 12 COVERS.
Little Neck Clams.
Accompanied by: Haute Sauterne.
Cream of Asparagus.
Consommé Royal.
Radishes.
Olives.
Accompanied by: Amontillado.
Caviar sur Toast.
Pompano Maitre d'Hotel.
Bass á la Régence.
Pommes Parisienne.
Accompanied by: Moselbluemchen.
Cotelettes d'Agneau á la Purée de Cólen.
Filet of Boeuf á la Pocahontas.
Accompanied by: Moet & Chandon.
Tarrapin á la Richelieu.
Sorbet Dunderberg.
Canvas Back Ducks.
Accompanied by: Nuits.
Celery Mayonnaise.
Artichauts Bottoms.
French Peas.
Omelette Célestine.
Fruits.
Café.
Fromage.
MENU FOR 24 COVERS.
***
Huitres.
POTAGES.
Consommé Francatelli.
Bisque d'Ecrevisses.
HORS D'OEUVRE.
Timbales á la Reyniére.
POISSON.
Filet Turbot Portugaise.
Pommes de terre Parisienne.
Celery Mayonnaise.
RELEVÉ.
Selle d'Agneau á la Colbert.
Haricots verts.
ENTREES.
Ailes de Poulets á la Hongroise.
Cépes á la Bordelaise.
Asperges Sauce Crême.
Sorbet á la Prunelle.
RÔTI.
Faisan rotes Franqué de Cailles.
ENTREMETS DE DOUCEUR.
Croutes aux Ananas.
Glaces Fantaisies.
Fruits.
Café.
Petits Fours.
BUFFET FOR 1,000 PEOPLE.
COLD SERVICE.
Consommé on Tasse.
Sandwiches.
Caviar on Toast.
Radishes.
Celery.
Cold Salmon Mayonnaise.
Lobster and Shrimp Salad.
Westphalia Ham á la Gelée.
Boned Turkey.
Galautine of Faison.
Cold Game in Season.
Mayonnaise of Chicken.
Cold Turkey.
Fillet of Beef.
Game Pig.
Saddle of Venison, Currant Jelly.
Russian Salad.
Neapolitaine Ice-cream.
Water Ices.
Nesselrode Puddings.
Claret and Champagne Jellies.
Biscuits Glacée.
Charlotte Glacée.
Assorted Cakes.
Assorted Candies.
Tea.
Coffee.
Lemonade.
MANAGEMENT AND DIRECTION
OF
DINNERS AND RECEPTIONS
ON
STATE OCCASIONS AT THE WHITE HOUSE.
Etiquette as observed in European courts is not known at the White
House.
The President's Secretary issues invitations by direction of the
President to the distinguished guests.
The Usher in charge of the cloak-room hands to the gentleman on
arrival an envelope containing a diagram of the table (as cut shows),
whereon the name and seat of the respective guest and the lady he is
to escort to dinner are marked.
[Illustration]
A card corresponding with his name is placed on the napkin belonging
to the cover of the seat he will occupy.
The President's seat is in the middle of the table. The most
distinguished guests sit on his right and left. If their wives are
present they will occupy these seats, and the gentlemen will be seated
next to the President's wife whose seat is directly opposite the
President.
Official dinners all over the world are always served after the
French fashion, and are divided into three distinct parts. Two of them
are served from the kitchen, and the third from the pantry.
The first part of the dinner served French style includes from oysters
on the shell to the sherbets.
The second service continues to the sweet dishes.
The third includes ice, cakes, fruits, cheeses, which are all
understood as desserts, and are dressed in the pantry.
All principal dishes which are artistically decorated are shown to the
President first, then are carried around the table before being carved
by the Steward in the pantry.
Fancy folding of the napkins is considered out of fashion; plain
square folded, so as to show monogram in the middle, is much
preferred.
The following diagram will illustrate the arrangement of the glasses
on the table. (See diagram.)
[Illustration: DIAGRAM ILLUSTRATING HOW TO ARRANGE GLASSES ON TABLE.]
A--Plate.
I--Glass for Sauterne.
II--Glass for Sherry.
III--Glass for Rhine Wine.
IV--Glass for Water.
V--Glass for Champagne.
VI--Glass for Burgundy.
Flower decorations on the table are to be in flat designs, so as not
to obscure the view of the guests.
Corsage boquets for ladies consist of not more than eight large roses
tied together by silk ribbon, with the name of the lady stamped on in
gold letters.
Gentlemen's bouttonieres consist only of one rosebud.
Boquets for ladies are to be placed on the right side; for gentlemen,
on the napkin next to card bearing his name.
Printed menus are never used on any official occasion.
The private dinners menus are either printed or written on a plain
card and placed on each cover.
Liquors, cordials, cigars are served on a separate table after the
ladies have retired to the parlor.
[Illustration]
FOR THE SICK.
Dishes for invalids should be served in the daintiest and most
attractive way; never send more than a supply for one meal; the same
dish too frequently set before an invalid often causes a distaste,
when perhaps a change would tempt the appetite.
When preparing dishes where milk is used, the condition of the patient
should be considered. Long cooking hardens the albumen and makes the
milk very constipating; then, if the patient should be already
constipated, care should be taken not to heat the milk above the
boiling point.
The seasoning of food for the sick should be varied according to the
condition of the patient; one recovering from illness can partake of a
little piece of roast mutton, chicken, rabbit, game, fish, simply
dressed, and simple puddings are all light food and easily digested. A
mutton chop, nicely cut, trimmed and broiled, is a dish that is often
inviting to an invalid. As a rule, an invalid will be more likely to
enjoy any preparation sent to him if it is served in small delicate
pieces. As there are so many small, dainty dishes that can be made for
this purpose, it seems useless to try to give more than a small
variety of them. Pudding can be made of prepared barley, or tapioca,
well soaked before boiling, with an egg added, and a change can be
made of light puddings by mixing up some stewed fruit with the
puddings before baking; a bread pudding from stale bread crumbs, and a
tiny cup-custard, boiled in a small basin or cup; also various drinks,
such as milk punch, wine, whey, apple-toddy, and various other
nourishing drinks.
BEEFSTEAK AND MUTTON CHOPS.
Select the tenderest cuts and broil over a clear, hot fire. Let the
steak be rare, the chops well done. Salt and pepper, lay between two
_hot_ plates three minutes and serve to your patient. If he is very
weak do not let him swallow anything except the juice, when he has
chewed the meat well. The essence of rare beef, roasted or broiled,
thus expressed, is considered by some physicians to be more
strengthening than beef tea prepared in the usual manner.
BEEF TEA.
One pound of _lean_ beef, cut into small pieces. Put into a glass
canning jar, without a drop of water, cover tightly and set in a pot
of cold water. Heat gradually to a boil and continue this steadily for
three or four hours, until the meat is like white rags and the juice
all drawn out. Season with salt to taste and, when cold, skim.
VEAL OR MUTTON BROTH.
Take a scrag-end of mutton (two pounds), put it in a saucepan with two
quarts of cold water and an ounce of pearl barley or rice. When it is
coming to a boil, skim it well, then add half a teaspoonful of salt;
let it boil until half reduced, then strain it and take off all the
fat and it is ready for use. This is excellent for an invalid. If
vegetables are liked in this broth, take one turnip, one carrot and
one onion, cut them in shreds and boil them in the broth half an hour.
In that case, the barley may be served with the vegetables in broth.
CHICKEN BROTH.
Make the same as mutton or beef broth. Boil the chicken slowly,
putting on just enough water to cover it well, watching it closely
that it does not boil down too much. When the chicken is tender,
season with salt and a very little pepper. The yolk of an egg beaten
light and added, is very nourishing.
OATMEAL GRUEL.
Put four tablespoonfuls of the best grits (oatmeal coarsely ground)
into a pint of boiling water. Let it boil gently, and stir it often,
till it becomes as thick as you wish it. Then strain it, and add to it
while warm, butter, wine, nutmeg, or whatever is thought proper to
flavor it. Salt to taste.
If you make a gruel of fine oatmeal, sift it, mix it first to a thick
batter with a little cold water, and then put it into the saucepan of
boiling water. Stir it all the time it is boiling, lifting the spoon
gently up and down, and letting the gruel fall slowly back again into
the pan.
CORN MEAL GRUEL.
Two tablespoonfuls of fine Indian meal, mixed smooth with cold water,
and a saltspoonful of salt; add one quart of boiling water and cook
twenty minutes. Stir it frequently, and if it becomes too thick use
boiling water to thin it. If the stomach is not too weak, a
tablespoonful of cream may be used to cool it. Some like it sweetened
and others like it plain. For very sick persons, let it settle, pour
off the top, and give without other seasoning. For convalescents,
toast a piece of bread as nicely as possible, and put it in the gruel
with a tablespoonful of nice sweet cream and a little ginger and
sugar. This should be used only when a laxative is allowed.
EGG GRUEL.
Beat the yolk of an egg with one tablespoonful of sugar; pour one
teacupful of boiling water on it, add the white of an egg, beaten to a
froth, with any seasoning or spice desired. Take warm.
MILK PORRIDGE.
The same as arrowroot, excepting it should be all milk, and thickened
with a scant tablespoonful of sifted flour; let it boil five minutes,
stirring it constantly, add a little cold milk, give it one boil up,
and it is ready for use.
ARROWROOT MILK PORRIDGE.
One large cupful of fresh milk, new if you can get it, one cupful of
boiling water, one teaspoonful of arrowroot, wet to a paste with sold
water, two teaspoonfuls of white sugar, a pinch of salt. Put the sugar
into the milk, the salt into the boiling water, which should be poured
into a farina kettle. Add the wet arrowroot and boil, stirring
constantly until it is clear; put in the milk and cook ten minutes,
stirring often. Give while warm, adding hot milk should it be thicker
than gruel.
ARROWROOT BLANC MANGE.
One large cupful of boiling milk, one even tablespoonful of arrowroot
rubbed to a paste with cold water, two teaspoonfuls of white sugar, a
pinch of salt, flavor with rose-water. Proceed as in the foregoing
recipes, boiling and stirring eight minutes. Turn into a wet mold,
and, when firm, serve with cream and powdered sugar.
TAPIOCA JELLY.
Soak a cupful of tapioca in a quart of cold water after washing it
thoroughly two or three times; after soaking three or four hours,
simmer it in a stewpan until it becomes quite clear, stirring often;
add the juice of a lemon, and a little of the grated peel, also a
pinch of salt. Sweeten to taste. Wine can be substituted for lemon, if
liked.
SLIPPERY-ELM BARK TEA.
Break the bark into bits, pour boiling water over it, cover and let it
infuse until cold. Sweeten, ice, and take for summer disorders, or add
lemon juice and drink for a bad cold.
FLAX-SEED TEA.
Upon an ounce of unbruised flax-seed and a little pulverized
liquorice-root pour a pint of boiling (soft or rain) water, and place
the vessel containing these ingredients near, but not on, the fire for
four hours. Strain through a linen cloth. Make it fresh every day. An
excellent drink in fever accompanied by a cough.
FLAX-SEED LEMONADE.
To a large tablespoonful of flax-seed, allow a tumbler and a half of
cold water. Boil them together till the liquid becomes very sticky.
Then strain it hot over a quarter of a pound of pulverized sugar, and
an ounce of pulverized gum arabic. Stir it till quite dissolved, and
squeeze into it the juice of a lemon.
This mixture has frequently been found an efficacious remedy for a
cold, taking a wine-glass of it as often as the cough is troublesome.
TAMARIND WATER.
Put tamarinds into a pitcher or tumbler till it is one-third full,
then fill up with cold water, cover it, and let it infuse for a
quarter of an hour or more.
Currant jelly or cranberry juice mixed with water makes a pleasant
drink for an invalid.
SAGO JELLY.
Made the same as tapioca. If seasoning is not advisable the sago may
be boiled in milk, instead of water, and eaten plain.
Rice jelly made the same, using only half as much rice as sago.
ARROWROOT WINE JELLY.
One cupful of boiling water, one scant tablespoonful of arrowroot,
mixed with a little cold water, one tablespoonful of sugar, a pinch of
salt, one tablespoonful of brandy, or three tablespoonfuls of wine.
Excellent for a sick person without fever.
HOMINY.
Put to soak one pint of hominy in two and one-half pints of boiling
water over night, in a tin vessel with a tight cover; in the morning
add one-half pint of sweet milk and a little salt. Place on a brisk
fire, in a kettle of boiling water, the tin vessel containing the
hominy; let boil one-half hour.
Cracked wheat, oatmeal, mush, are all good food for the sick.
CHICKEN JELLY.
Cook a chicken in enough water to little more than cover it; let it
stew gently until the meat drops from the bones, and the broth is
reduced to about a pint; season it to taste, with a little salt and
pepper. Strain and press, first through a colander, then through a
coarse cloth. Set it over the fire again and cook a few minutes
longer. Turn it into an earthen vegetable dish to harden; set it on
the ice in the refrigerator. Eat cold in slices. Nice made into
sandwiches, with _thin_ slices of bread, lightly spread with butter.
BOILED RICE.
Boil half a cupful of rice in just enough water to cover it, with half
a teaspoonful of salt; when the water has boiled nearly out and the
rice begins to look soft and dry, turn over it a cupful of milk and
let it simmer until the rice is done and nearly dry; take from the
fire and beat in a well-beaten egg. Eat it warm with cream and sugar.
Flavor to taste.
CUP PUDDING.
Take one tablespoonful of flour, one egg, mix with cold milk and a
pinch of salt to a batter. Boil fifteen minutes in a buttered cup. Eat
with sauce, fruit or plain sugar.
TAPIOCA CUP PUDDING.
This is very light and delicate for invalids. An even tablespoonful of
tapioca, soaked for two hours in nearly a cup of new milk; stir into
this the yolk of a fresh egg; a little sugar, a grain of salt, and
bake it in a cup for fifteen minutes. A little jelly may be eaten with
it.
BAKED APPLES.
Get nice fruit, a little tart and juicy, but not sour; clean them
nicely, and bake in a moderate oven--regulated so as to have them done
in about an hour; when the skin cracks and the pulp breaks through in
every direction they are done and ready to take out. Serve with white
sugar sprinkled over them.
SOFT TOAST.
Toast well, but not too brown, two thin slices of stale bread; put
them on a warm plate, sprinkle with a pinch of salt, and pour upon
them some boiling water; quickly cover with another dish of the same
size, and drain off the water. Put a very small bit of butter on the
toast and serve at once while hot.
IRISH MOSS BLANC MANGE.
A small handful of moss (to be purchased at any drug store), wash it
very carefully, and put it in one quart of milk on the fire. Let the
milk simmer for about twenty minutes, or until the moss begins to
dissolve. Then remove from the fire and strain through a fine sieve.
Add two tablespoonfuls of sugar and half a teaspoonful of vanilla
flavoring. Put away to harden in cups or molds, and serve with sugar
and cream.
A delicate dish for an invalid.
EGG TOAST.
Brown a slice of bread nicely over the coals, dip it in hot water
slightly salted, butter it, and lay on the top an egg that has been
broken into boiling water, and cooked until the white has hardened;
season the egg with a bit of butter and a crumb of salt.
The best way to cook eggs for an invalid is to drop them, or else pour
boiling water over the egg in the shell and let it stand for a few
minutes on the back of the stove.
OYSTER TOAST.
Make a nice slice of dry toast, butter it and lay it on a hot dish.
Put six oysters, half a teacupful of their own liquor, and half a
cupful of milk, into a tin cup or basin, and boil one minute. Season
with a little butter, pepper and salt, then pour over the toast and
serve.
MULLED JELLY.
Take one tablespoonful of currant or grape jelly, beat with it the
white of one egg and a teaspoonful of sugar; pour on it a teacupful of
boiling water, and break in a slice of dry toast or two crackers.
CUP CUSTARD.
Break into a coffeecup an egg, put in two teaspoonfuls of sugar, beat
it up thoroughly, a pinch of salt and a pinch of grated nutmeg; fill
up the cup with good sweet milk, turn it into another cup, well
buttered, and set it in a pan of boiling water, reaching nearly to the
top of the cup. Set in the oven, and when the custard is set, it is
done. Eat cold.
CLAM BROTH.
Select twelve small, hard-shell clams, drain them and chop them fine;
add half a pint of clam juice or hot water, a pinch of cayenne, and a
walnut of butter; simmer thirty minutes, add a gill of boiled milk,
strain, and serve. This is an excellent broth for weak stomachs.
MILK OR CREAM CODFISH.
This dish will often relish when a person is recovering from sickness,
when nothing else would. Pick up a large tablespoonful of salt codfish
very fine, freshen it considerably by placing it over the fire in a
basin, covering it with cold water as it comes to a boil; turn off the
water and freshen again if very salt, then turn off the water until
dry, and pour over half a cupful of milk or thin cream, add a bit of
butter, a sprinkle of pepper, and a thickening made of one teaspoonful
of flour or cornstarch, wet up with a little milk; when this boils up,
turn over a slice of dipped toast.
CRACKER PANADA.
Break in pieces three or four hard crackers that are baked quite
brown, and let them boil fifteen minutes in one quart of water; then
remove from the fire, let them stand three or four minutes, strain off
the liquor through a fine wire sieve, and season it with sugar.
This is a nourishing beverage for infants that are teething, and with
the addition of a little wine and nutmeg, is often prescribed for
invalids recovering from a fever.
BREAD PANADA.
Put three gills of water and one tablespoonful of white sugar on the
fire, and just before it boils add two tablespoonfuls of the crumbs of
stale white bread, stir it well, and let it boil three or four
minutes, then add one glass of white wine, a grated lemon and a little
nutmeg; let it boil up once, then remove it from the fire, and keep it
closely covered until it is wanted for use.
SLIPPERY-ELM TEA.
Put a teaspoonful of powdered slippery-elm into a tumbler, pour cold
water upon it, and season with lemon and sugar.
TOAST WATER, OR CRUST COFFEE.
Take stale pieces of crusts of bread, the end pieces of the loaf,
toast them a nice, dark brown, care to be taken that they do not burn
in the least, as that affects the flavor. Put the browned crusts into
a large milk pitcher, and pour enough boiling water over to cover
them; cover the pitcher closely, and let steep until cold. Strain, and
sweeten to taste; put a piece of ice in each glass.
This is also good, drank warm with cream and sugar, similar to coffee.
PLAIN MILK TOAST.
Cut a thin slice from a loaf of stale bread, toast it very quickly,
sprinkle a little salt over it, and pour upon it three tablespoonfuls
of boiling milk or cream. Crackers split and toasted in this manner,
are often very grateful to an invalid.
LINSEED TEA.
Put one tablespoonful of linseed into a stewpan with half a pint of
cold water; place the stewpan over a moderate fire, and when the water
is quite warm, pour it off, and add to the linseed half a pint of
fresh cold water, then let the whole boil three or four minutes;
season it with lemon and sugar.
POWDERS FOR CHILDREN.
A very excellent carminative powder for flatulent infants may be kept
in the house, and employed with advantage whenever the child is in
pain or griped, dropping five grains of oil of anise-seed and two of
peppermint on half an ounce of lump sugar, and rubbing it in a mortar,
with a drachm of magnesia, into a fine powder. A small quantity of
this may be given in a little water at any time, and always with
benefit.
FOR CHILDREN TEETHING.
Tie a quarter of a pound of wheat flour in a thick cloth and boil it
in one quart of water for three hours; then remove the cloth and
expose the flour to the air or heat until it is hard and dry; grate
from it, when wanted, one tablespoonful, which put into half a pint of
new milk, and stir over the fire until it comes to a boil, when add a
pinch of salt and a tablespoonful of cold water and serve. This gruel
is excellent for children afflicted with summer complaint.
Or brown a tablespoonful of flour in the oven or on top of the stove
on a baking tin; feed a few pinches at a time to a child and it will
often check a diarrhoea. The tincture of "kino"--of which from ten to
thirty drops, mixed with a little sugar and water in a spoon, and
given every two or three hours, is very efficacious and harmless--can
be procured at almost any druggist's. Tablespoon doses of pure cider
vinegar and a pinch of salt, has cured when all else failed.
BLACKBERRY CORDIAL.
This recipe may be found under the head of COFFEE, TEA, BEVERAGES. It
will be found an excellent medicine for children teething, and summer
diseases.
ACID DRINKS.
1. Peel thirty large Malaga grapes, and pour half a pint of boiling
water upon them; cover them closely and let them steep until the water
is cold.
2. Pour half a pint of boiling water upon one tablespoonful of currant
jelly, and stir until the jelly is dissolved.
3. Cranberries and barberries may be used in the same way to make very
refreshing acid drinks for persons recovering from fevers.
DRAUGHTS FOR THE FEET.
Take a large leaf from the horse-radish plant, and cut out the hard
fibres that run through the leaf; place it on a hot shovel for a
moment to soften it, fold it, and fasten it closely in the hollow of
the foot by a cloth bandage.
Burdock leaves, cabbage leaves, and mullein leaves, are used in the
same manner, to alleviate pain and promote perspiration.
Garlics are also made for draughts by pounding them, placing them on a
hot tin plate for a moment to sweat them, and binding them closely to
the hollow of the foot by a cloth bandage.
Draughts of onions, for infants, are made by roasting onions in hot
ashes, and, when they are quite soft, peeling off the outside, mashing
them, and applying them on a cloth as usual.
POULTICES.
_A Bread and Milk Poultice._--Put a tablespoonful of the crumbs of
stale bread into a gill of milk, and give the whole one boil up. Or,
take stale bread crumbs, pour over them boiling water and boil till
soft, stirring well; take from the fire and gradually stir in a little
glycerine or sweet oil, so as to render the poultice pliable when
applied.
_A Hop Poultice._--Boil one handful of dried hops in half a pint of
water, until the half pint is reduced to a gill, then stir into it
enough Indian meal to thicken it.
_A Mustard Poultice._--Into one gill of boiling water stir one
tablespoonful of Indian meal; spread the paste thus made upon a cloth
and spread over the paste one teaspoonful of mustard flour. If you
wish a mild poultice, use a teaspoonful of mustard as it is prepared
for the table, instead of the mustard flour.
Equal parts of ground mustard and flour made into a paste with warm
water, and spread between two pieces of muslin, form the indispensable
mustard plaster.
_A Ginger Poultice._--This is made like a mustard poultice, using
ground ginger instead of mustard. A little vinegar is sometimes added
to each of these poultices.
_A Stramonium Poultice._--Stir one tablespoonful of Indian meal into a
gill of boiling water and add one tablespoonful of bruised stramonium
seeds.
_Wormwood and Arnica_ are sometimes applied in poultices. Steep the
herbs in half a pint of cold water and when all their virtue is
extracted stir in a little bran or rye meal to thicken the liquid; the
herbs must not be removed from the liquid.
This is a useful application for sprains and bruises.
_Linseed Poultice._--Take four ounces of powdered linseed and
gradually sprinkle it into a half pint of hot water.
A REMEDY FOR BOILS.
An excellent remedy for boils is water of a temperature agreeable to
the feelings of the patient. Apply wet linen to the part affected and
frequently renew or moisten it. It is said to be the most effectual
remedy known. Take inwardly some good blood purifier.
CURE FOR RINGWORMS.
Yellow dock, root or leaves, steeped in vinegar, will cure the worst
case of ringworm.
[Illustration]
HEALTH-SUGGESTIONS.
HOW COLDS ARE CAUGHT.
A great many cannot see why it is they do not take a cold when exposed
to cold winds and rain. The fact is, and ought to be more generally
understood, that nearly every cold is contracted indoors, and is not
directly due to the cold outside, but to the heat inside. A man will
go to bed at night feeling as well as usual and get up in the morning
with a royal cold. He goes peeking around in search of cracks and
keyholes and tiny drafts. Weather-strips are procured, and the house
made as tight as a fruit can. In a few days more the whole family have
colds.
Let a man go home, tired or exhausted, eat a full supper of starchy
and vegetable food, occupy his mind intently for a while, go to bed in
a warm, close room, and if he doesn't have a cold in the morning it
will be a wonder. A drink of whisky or a glass or two of beer before
supper will facilitate matters very much.
People swallow more colds down their throats than they inhale or
receive from contact with the air, no matter how cold or chilly it may
be. Plain, light suppers are good to go to bed on, and are far more
conducive to refreshing sleep than a glass of beer or a dose of
chloral. In the estimation of a great many this statement is rank
heresy, but in the light of science, common sense and experience it is
gospel truth.
Pure air is strictly essential to maintain perfect health. If a person
is accustomed to sleeping with the windows open there is but little
danger of taking cold winter or summer. Persons that shut up the
windows to keep out the "night air" make a mistake, for at night the
only air we breathe is "night air," and we need good air while asleep
as much or even more than at any other time of day. Ventilation can be
accomplished by simply opening the window an inch at the bottom and
also at the top, thus letting the pure air in, the bad air going
outward at the top. Close, foul air poisons the blood, brings on
disease which often results in death; this poisoning of the blood is
only prevented by pure air, which enters the lungs, becomes charged
with _waste_ particles, then thrown out, and which are poisoning if
taken back again. It is estimated that a grown person corrupts _one
gallon of pure air every minute_, or twenty-five barrels full in a
single night, in breathing alone.
Clothes that have been worn through the day should be changed for
fresh or dry ones to sleep in. Three pints of moisture, filled with
the waste of the body, are given off every twenty-four hours, and this
is mostly absorbed by the clothing. Sunlight and exposure to the air
purifies the clothing of the poisons which nature is trying to dispose
of, and which would otherwise be brought again into contact with the
body.
Colds are often taken by extreme cold and heat, and a sudden exposure
to cold by passing from a heated room to the cold outside air. Old and
weak persons, especially, should avoid such extreme change. In passing
from warm crowded rooms to the cold air, the mouth should be kept
closed, and all the breathing done through the nostrils only, that the
cold air may be warmed before it reaches the lungs, or else the sudden
change will drive the blood from the surface of the internal organs,
often producing congestions.
Dr. B. I. Kendall writes that "_the temperature of the body_ should be
evenly and properly maintained to secure perfect health; and to
accomplish this purpose requires great care and caution at times. The
human body is, so to speak, the most delicate and intricate piece of
machinery that could possibly be conceived of, and to keep this in
perfect order requires constant care. It is a fixed law of nature that
every violation thereof shall be punished; and so we find that he who
neglects to care for his body by protecting it from sudden changes of
weather, or draughts of cold air upon unprotected parts of the body,
suffers the penalty by sickness, which may vary according to the
exposure and the habits of the person, which affect the result
materially; for what would be an easy day's work for a man who is
accustomed to hard labor, would be sufficient to excite the
circulation to such an extent in a person unaccustomed to work, that
only slight exposure might cause the death of the latter when
over-heated in this way; while the same exercise and exposure to the
man accustomed to hard labor might not affect him. So, we say, be
careful of your bodies, for it is a duty you owe to yourselves, your
friends, and particularly to Him who created you. When your body is
over-heated and you are perspiring, be very careful about sitting down
to 'cool off,' as the custom of some is, by removing a part of the
clothing and sitting in a cool place, and perhaps where there is a
draught of air passing over your body. The proper way to 'cool off'
when over-heated is to put on more clothing, especially if you are in
a cool place; but never remove a part of the clothing you have already
on. If possible get near a fire where there is no wind blowing, and
_dry off_ gradually, instead of cooling off suddenly, which is always
dangerous."
Many colds are taken from the feet being damp or wet. To keep these
extremities warm and dry is a great preventative against the almost
endless list of disorders which come from a "slight cold." Many
imagine if their feet are not thoroughly wet, there will be no harm
arising from mere dampness, not knowing that the least dampness is
absorbed into the sole, and is attracted nearer the foot itself by its
heat, and thus perspiration is dangerously checked.
WATER.
All beings need drink as much as they need food, and it is just as
necessary to health as pure air; therefore the water should be boiled
or filtered before being drank. Rain-water filtered is probably the
best attainable. Boiling the water destroys the vegetable and animal
matter, and leaves the mineral matter deposited on the bottom of the
vessel containing it; therefore it leaves it clear from poisonous
substances.
REGULATION IN DIET.
The food we eat is a very important item, and one which it would be
difficult to arrange any rule for which would apply to all persons
under different circumstances. In health, it is safer to eat by
instinct rather than to follow any definite rules. While there are
many who have a scanty living, with a small variety of food, there is
a large number who have an abundance and a large variety. The former
class, in many cases, live miserable lives, either to hoard up for
miserly purposes the money which might make them happy, or in some
cases through poverty; while the latter class, as a rule, have better
health and have much more enjoyment in this life, unless it be some
who are gluttonous, and make themselves miserable by abusing the
blessings they should enjoy. Avoid extremes in living too free or
scanty; have a good nourishing diet and a sufficient quantity, and it
should always be properly cooked; for if the cooking is poorly done,
it affects not only the nutritious qualities, but is not so easily
digested, thus making food, which is originally the best kind, of very
little value to us, and with very poor cooking it is sometimes a
positive injury.
It is very important that the food be taken with regularity at the
accustomed time. Be careful not to take too much drink during any
meal, but, if thirsty, drink water before meal time so that you will
not care for it until some time after eating, as it is a bad plan to
drink much either during or for a little time after the meal is taken.
It is a very bad plan to hurry in eating, because by so doing the food
is not properly masticated; it is better to be a long time in eating
and chew the food well.
_Dr. B. I. Kendall, Enosburg Falls, Vt._
HOW TO USE HOT WATER.
One of the simplest and most effectual means of relieving pain is by
the use of hot water, externally and internally, the temperature
varying according to the feelings of the patient. For bruises,
sprains, and similar accidental hurts, it should be applied
immediately, as hot as can be borne, by means of a cloth dipped in the
water and laid on the wounded part, or by immersion, if convenient,
and the treatment kept up until relief is obtained. If applied at
once, the use of hot water will generally prevent, nearly, if not
entirely, the bruised flesh from turning black. For pains resulting
from indigestion, and known as wind colic, etc., a cupful of hot
water, taken in sips, will often relieve at once. When that is
insufficient, a flannel folded in several thicknesses, large enough to
fully cover the painful place should be wrung out of hot water and
laid over the seat of the pain. It should be as hot as the skin can
bear without injury, and be renewed every ten minutes or oftener, if
it feels cool, until the pain is gone. The remedy is simple,
efficient, harmless, and within the reach of every one; and should be
more generally used than it is. If used along with common sense, it
might save many a doctor's bill, and many a course of drug treatment
as well.
GROWING PAINS CURED.
Following in our mother's footsteps, we have been routed night after
night from our warm quarters, in the dead of winter, to kindle fires
and fill frosty kettles from water-pails thickly crusted with ice,
that we might get the writhing pedal extremities of our little heir
into a tub of water as quickly as possible. But lately we have learned
that all this work and exposure is needless. We simply wring a towel
from salted water--a bowl of it standing in our sleeping room, ready
for such an emergency--wrap the limb in it from the ankle to knee,
without taking the child from his bed, and then swathe with dry
flannels, thick and warm, tucking the blankets about him a little
closer, and relief is sure.
_Good Housekeeping._
HOW TO KEEP WELL.
Don't sleep in a draught.
Don't go to bed with cold feet.
Don't stand over hot-air registers.
Don't eat what you do not need, just to save it.
Don't try to get cool too quickly after exercising.
Don't sleep in a room without ventilation of some kind.
Don't stuff a cold lest you should be next obliged to starve a fever.
Don't sit in a damp or chilly room without a fire.
Don't try to get along without flannel underclothing in winter.
DIPHTHERIA.
A gargle of sulphur and water has been used with much success in cases
of diphtheria. Let the patient swallow a little of the mixture. Or,
when you discover that your throat is a little sore, bind a strip of
flannel around the throat, wet in camphor, and gargle salt and vinegar
occasionally.
COLDS AND HOARSENESS.
Borax has proved a most effective remedy in certain forms of colds. In
sudden hoarseness or loss of voice in public speakers or singers, from
colds, relief for an hour or so may be obtained by slowly dissolving,
and partially swallowing, a lump of borax the size of a garden pea, or
about three or four grains held in the mouth for ten or fifteen
minutes before speaking or singing. This produces a profuse secretion
of saliva or "watering" of the mouth and throat, just as wetting
brings back the missing notes to a flute when it is too dry.
A flannel dipped in boiling water and sprinkled with turpentine, laid
on chest as quickly as possible, will relieve the most severe cold or
hoarseness.
Another simple, pleasant remedy is furnished by beating up the white
of one egg, adding to it the juice of one lemon, and sweetening with
white sugar to taste. Take a teaspoonful from time to time. It has
been known to effectually cure the ailment.
Or bake a lemon or sour orange twenty minutes in a moderate oven. When
done, open at one end and take out the inside. Sweeten with sugar or
molasses. This is an excellent remedy for hoarseness.
An old time and good way to relieve a cold is to go to bed and stay
there, _drinking nothing_, not even water, for twenty-four hours, and
eating as little as possible. Or go to bed, put your feet in hot
mustard and water, put a bran or oatmeal poultice on the chest, take
ten grains of Dover's powder, and an hour afterwards a pint of hot
gruel; in the morning, rub the body all over with a coarse towel, and
take a dose of aperient medicine.
Violet, pennyroyal or boneset tea, is excellent to promote
perspiration in case of sudden chill. Care should be taken next day
not to get chilled by exposure to fresh out-door air.
MOLASSES POSSET.
This old-fashioned remedy for a cold is as effectual now as it was in
old times. Put into a saucepan a pint of the best West India molasses,
a teaspoonful of powdered white ginger and a quarter of a pound of
fresh butter. Set it over the fire and simmer it slowly for half an
hour, stirring it frequently. Do not let it come to a boil. Then stir
in the juice of two lemons, or two tablespoonfuls of vinegar; cover
the pan and let it stand by the fire five minutes longer. This is good
for a cold. Some of it may be taken warm at once, and the remainder
kept at hand for occasional use.
It is the preparation absurdly called by the common people _stewed
quaker_.
Half a pint of strained honey mixed cold with the juice of a lemon and
a tablespoonful of sweet oil, is another remedy for a cold; a
teaspoonful or two to be taken whenever the cough is troublesome.
COUGH SYRUP.
Syrup of squills four ounces, syrup of tolu four ounces, tincture of
bloodroot one and one-half ounces, camphorated tincture of opium four
ounces. Mix. Dose for an adult, one teaspoonful repeated every two to
four hours, or as often as necessary.
LEANNESS.
Is caused generally by lack of power in the digestive organs to digest
and assimilate the fat-producing elements of food. First restore
digestion, take plenty of sleep, drink all the water the stomach will
bear in the morning on rising, take moderate exercise in the open air,
eat oatmeal, cracked wheat, graham mush, baked sweet apples, roasted
and broiled beef, cultivate jolly people, and bathe daily.
FOR TOOTHACHE.
The worst toothache, or neuralgia, coming from the teeth may be
speedily and delightfully ended by the application of a bit of clean
cotton saturated in a solution of ammonia to the defective tooth.
Sometimes the late sufferer is prompted to momentary laughter by the
application, but the pain will disappear.
Alum reduced to a powder, a teaspoonful of the powder and an equal
quantity of fine salt well mixed, applied to the gums by dipping your
moistened finger in the mixed powder; put some also in the tooth, and
keep rubbing the gums with it; it scarcely ever fails to cure.
TO CURE A STING OF A BEE OR WASP.
Bind on common baking soda, dampened with water. Or mix common earth
with water to about the consistency of mud.
TO CURE EARACHE.
Take a bit of cotton batting, put on it a pinch of black pepper,
gather it up and tie it, dip it in sweet oil, and insert it in the
ear; put a flannel bandage over the head to keep it warm; it often
gives immediate relief.
Tobacco smoke, puffed into the ear, has often been effectual.
Another remedy: Take equal parts of tincture of opium and glycerine.
Mix, and from a warm teaspoon drop two or three drops into the ear,
stop the ear tight with cotton, and repeat every hour or two. If
matter should form in the ear, make a suds with castile soap and warm
water, about 100° F., or a little more than milk warm, and have some
person inject it into the ear while you hold that side of your head
the lowest. If it does not heal in due time, inject a little carbolic
acid and water in the proportion of one drachm of the acid to one pint
of warm water each time after using the suds.
CROUP.
Croup, it is said, can be cured in one minute, and the remedy is
simply alum and sugar. Take a knife or grater and shave off in small
particles about a teaspoonful of alum; then mix it with twice its
amount of sugar, to make it palatable, and administer it as quickly as
possible. Almost instantaneous relief will follow. Turpentine is said
to be an excellent remedy for croup. Saturate a piece of flannel and
apply it to the chest and throat, and take inwardly three or four
drops on a lump of sugar.
_Another remedy._--Give a teaspoonful of ipecacuanha wine every few
minutes, until free vomiting is excited.
Another recipe said to be most reliable: Take two ounces of the wine
of ipecac, hive syrup four ounces, tincture of bloodroot two ounces.
Mix it well.
Dose for a child one year old, five to ten drops; two years, eight to
twelve drops; three years, twelve to fifteen drops; four years,
fifteen to twenty drops; five years, twenty to twenty-five drops, and
older children in proportion to age. Repeat as often as shall be
necessary to procure relief. If it is thought best to produce
vomiting, repeat the dose every ten or fifteen minutes for a few
doses.
BURNS AND SCALDS.
A piece of cotton wadding, spread with butter or sweet oil, and bound
on the burn instantly, will draw out the pain without leaving a scar;
also a handful of flour, bound on instantly, will prevent blistering.
The object is to entirely exclude the air from the part affected. Some
use common baking-soda, dry or wet, often giving instant relief,
withdrawing the heat and pain. Another valuable remedy is to beat the
yellow of an egg into linseed oil, and apply it with a feather on the
injured part frequently. It will afford ready relief and heals with
great rapidity. Some recommend the white part of the egg, which is
very cooling and soothing, and soon allays the smarting pain. It is
the exposure of the part coming in contact with the air that gives the
extreme discomfort experienced from ordinary afflictions of this kind,
and anything which excludes air and prevents inflammation is the thing
to be at once applied.
TO STOP THE FLOW OF BLOOD.
For a slight cut there is nothing better to control the hemorrhage
than common unglazed brown wrapping paper, such as is used by
marketmen and grocers; a piece to be bound over the wound. A handful
of flour bound on the cut. Cobwebs and brown sugar, pressed on like
lint. When the blood ceases to flow, apply arnica or laudanum.
When an artery is cut the red blood spurts out at each pulsation.
Press the thumb firmly over the artery near the wound, and on the side
toward the heart. Press hard enough to stop the bleeding, and wait
till a physician comes. The wounded person is often able to do this
himself, if he has the requisite knowledge.
GRAVEL.
Into a pint of water put two ounces of bicarbonate of soda. Take two
tablespoonfuls in the early forenoon, and the same toward night; also
drink freely of water through the day. Inflammation of the kidneys has
been successfully treated with large doses of lime-water.
Persons troubled with kidney difficulty should abstain from sugar and
the things that are converted into sugar in digestion, such as starchy
food and sweet vegetables.
SORE THROAT.
Everybody has a cure for this trouble, but simple remedies appear to
be most effectual. Salt and water is used by many as a gargle, but a
little alum and honey dissolved in sage tea is better. An application
of cloths wrung out of hot water and applied to the neck, changing as
often as they begin to cool, has the most potency for removing
inflammation of anything we ever tried. It should be kept up for a
number of hours; during the evening is usually the most convenient
time for applying this remedy.
Cut slices of salt pork or fat bacon, simmer a few minutes in hot
vinegar, and apply to throat as hot as possible. When this is taken
off as the throat is relieved, put around a bandage of soft flannel. A
gargle of equal parts of borax and alum, dissolved in water, is also
excellent. To be used frequently.
Camphorated oil is an excellent lotion for sore throat, sore chest,
aching limbs, etc. For a gargle for sore throat, put a pinch of
chlorate of potash in a glass of water. Gargle the throat with it
twice a day, or oftener, if necessary.
WHOOPING COUGH.
Two level tablespoonfuls of powdered alum, two-thirds of a cupful of
brown sugar, dissolved in two quarts of water; bottle and put in a
dark closet where it is cool.
For a child one year old, a teaspoonful three times a day on an empty
stomach. For a child two years old, two teaspoonfuls for a dose. For a
child five years old, a tablespoonful. The state of the bowels must be
attended to, and the doses repeated accordingly. No other medicine to
be taken, except an emetic, at first, if desirable. Except in the case
of an infant, a milk diet is to be avoided.
DIARRHOEA.
Take tincture of Jamaica ginger one ounce, tincture of rhubarb one
ounce, tincture of opium half ounce, tincture of cardamom one and
one-half ounces, tincture of kino one ounce. Mix. Dose for an adult,
half to one teaspoonful, repeated every two to four hours; and for
children one year old, five drops; two years old, five to ten drops;
three years old, ten to twelve drops, and older children in proportion
to age.
FOR CONSTIPATION.
One or two figs eaten fasting is sufficient for some, and they are
especially good in the case of children, as there is no trouble in
getting them to take them. A spoonful of wheaten bran in a glass of
water is a simple remedy, and quite effective, taken half an hour
before breakfast; fruit eaten raw; partake largely of laxative food;
exercise in the open air; drink freely of cold water during the day,
etc. It is impossible to give many of the numerous treatments in so
short a space, suffice it to say that the general character of our
diet and experience is such as to assure us that at least one-quarter
of the food that we swallow is intended by nature to be evacuated from
the system; and if it is not, it is again absorbed into the system,
poisoning the blood and producing much suffering and permanent
disease. The evacuation of the bowels _daily_, and above all,
_regularity_, is therefore all important to aid this form of disorder.
RELIEF FROM ASTHMA.
Sufferers from asthma should get a muskrat skin and wear it over their
lungs with the fur side next to the body. It will bring certain
relief.
Or soak blotting paper in saltpetre water, then dry, burning at night
in the patient's bedroom.
Another excellent recipe: Take powdered liquorice root, powdered
elecampane root, powdered anise-seed, each one drachm, powdered ipecac
ten grains, powdered lobelia ten grains; add sufficient amount of tar
to form into pills of ordinary size. Take three or four pills on going
to bed. An excellent remedy for asthma or shortness of breath.
RECIPES FOR FELONS.
Take common rock salt, as used for salting down pork or beef, dry in
an oven, then pound it fine and mix with spirits of turpentine in
equal parts; put it in a rag and wrap it around the parts affected; as
it gets dry put on more, and in twenty-four hours you are cured. The
felon will be dead.
Or purchase the herb of stramonium at the druggist's; steep it and
bind it on the felon; as soon as cold, put on new, warm herbs. It will
soon kill it, in a few hours at least.
Or saturate a bit or grated wild turnip, the size of a bean, with
spirits of turpentine, and apply it to the affected part. It relieves
the pain at once; in twelve hours there will be a hole to the bone,
and the felon destroyed; then apply healing salve, and the finger is
well.
_Another Way to Cure a Felon:_ Fill a tumbler with equal parts of fine
salt and ice; mix well. Sink the finger in the centre, allow it to
remain until it is nearly frozen and numb; then withdraw it, and when
sensation is restored, renew the operation four or five times, when it
will be found the disease is destroyed. This must be done before pus
is formed.
A simple remedy for felons, relieving pain at once, no poulticing, no
cutting, no "holes to the bone," no necessity for healing salve, but
simple oil of cedar applied a few times at the commencement of the
felon, and the work is done.
REMEDY FOR LOCKJAW.
If any person is threatened or taken with lockjaw from injuries of the
arms, legs or feet, do not wait for a doctor, but put the part injured
in the following preparation: Put hot wood-ashes into water as warm as
can be borne; if the injured part cannot be put into water, then wet
thick folded cloths in the water and apply them to the part as soon as
possible, at the same time bathe the backbone from the neck down with
some laxative stimulant--say cayenne pepper and water, or mustard and
water (good vinegar is better than water); it should be as hot as the
patient can bare it. Don't hesitate; go to work and do it, and don't
stop until the jaws will come open. No person need die of lockjaw if
these directions are followed.
_Cure for Lockjaw, Said to be Positive._--Let anyone who has an attack
of lockjaw take a small quantity of spirits of turpentine, warm it,
and pour it in the wound--no matter where the wound is or what its
nature is--and relief will follow in less than one minute. Turpentine
is also a sovereign remedy for croup. Saturate a piece of flannel with
it, and place the flannel on the throat and chest--- and in very
severe cases, three to five drops on a lump of sugar may be taken
internally.
BLEEDING AT THE NOSE.
Roll up a piece of paper and press it under the upper lip. In
obstinate cases, blow a little gum arabic up the nostril through a
quill, which will immediately stop the discharge; powdered alum,
dissolved in water, is also good. Pressure by the finger over the
small artery near the ala (wing) of the nose on the side where the
blood is flowing, is said to arrest the hemorrhage immediately.
Sometimes by wringing a cloth out of very hot water and laying it on
the back of the neck, gives relief. Napkins wrung out of cold water
must be laid across the forehead and nose, the hands dipped in cold
water, and a bottle of hot water applied to the feet.
TO TAKE CINDERS FROM THE EYE.
In most cases a simple and effective cure may be found in one or two
grains of flax-seed, which can be placed in the eye without pain or
injury. As they dissolve, a glutinous substance is formed, which
envelops any foreign body that may be under the lid, and the whole is
easily washed out. A dozen of these seeds should constitute a part of
every traveler's outfit.
Another remedy for removing objects from the eye: Take a horse-hair
and double it, leaving a loop. If the object can be seen, lay the loop
over it, close the eye, and the mote will come out as the hair is
withdrawn. If the irritating object cannot be seen, raise the lid of
the eye as high as possible and place the loop as far as you can,
close the eye and roll the ball around a few times, draw out the hair,
and the substance which caused the pain will be sure to come with it.
This method is practiced by axemakers and other workers in steel.
_Montreal Star._
EYE-WASHES.
The best eye-wash for granulated lids and inflammation of the eyes is
composed of camphor, borax and morphine, in the following proportions:
To a large wine-glass of camphor water--not spirits--add two grains of
morphine and six grains of borax. Pour a few drops into the palm of
the hand, and hold the eye in it, opening the lid as much as possible.
Do this three or four times in twenty-four hours, and you will receive
great relief from pain and smarting soreness. This recipe was received
from a celebrated oculist, and has never failed to relieve the most
inflamed eyes.
Another remedy said to be reliable: A lump of alum as large as a
cranberry boiled in a teacupful of sweet milk, and the curd used as a
poultice, is excellent for inflammation of the eyes.
Another wash: A cent's worth of pure, refined white copperas dissolved
in a pint of water, is also a good lotion; but label it _poison_, as
it should never go near the mouth. Bathe the eyes with the mixture,
either with the hands or a small piece of linen cloth, allowing some
of the liquid to get under the lids.
Here is another from an eminent oculist: Take half an ounce of rock
salt and one ounce of dry sulphate of zinc; simmer in a clean, covered
porcelain vessel with three pints of water until all are dissolved;
strain through thick muslin; add one ounce of rose-water; bottle and
cork it tight. To use it, mix one teaspoonful of rain-water with one
of the eye-water, and bathe the eyes frequently. If it smarts too
much, add more water.
SUNSTROKE.
Wrap a wet cloth bandage over the head; wet another cloth, folded
small, square, cover it thickly with salt, and bind it on the back of
the neck; apply dry salt behind the ears. Put mustard plasters to the
calves of the legs and soles of the feet. This is an effectual remedy.
TO REMOVE WARTS.
Wash with water saturated with common washing-soda, and let it dry
without wiping; repeat frequently until they disappear. Or pass a pin
through the wart and hold one end of it over the flame of a candle or
lamp until the wart fires by the heat, and it will disappear.
Another treatment of warts is to pare the hard and dry skin from their
tops, and then touch them with the smallest drop of strong acetic
acid, taking care that the acid does not run off the wart upon the
neighboring skin; for if it does it will occasion inflammation and
much pain. If this is continued once or twice daily, with regularity,
paring the surface of the wart occasionally when it gets hard and dry,
the wart will soon be effectually cured.
SWAIM'S VERMIFUGE.
Worm seed, two ounces; valerian, rhubarb, pink root, white agaric,
senna, of each one ounce and a half. Boil in sufficient water to yield
three quarts of decoction. Now add to it ten drops of the oil of tansy
and forty-five drops of the oil of cloves, dissolved in a quart of
rectified spirit. Dose: one tablespoonful at night.
FAINTING. (Syncope.)
Immediately place the person fainting in a lying position, with head
lower than body. In this way consciousness returns immediately, while
in the erect position it often ends in death.
FOR SEVERE SPRAINS.
The white of an egg, a tablespoonful of vinegar and a tablespoonful of
spirits of turpentine. Mix in a bottle, shake thoroughly, and bathe
the sprain as soon as possible after the accident. This was published
in _Life Secrets_, but it is republished by request on account of its
great value. It should be remembered by everyone.
An invaluable remedy for a sprain or bruise is wormwood boiled in
vinegar and applied hot, with enough cloths wrapped around it to keep
the sprain moist.
CAMPHORATED OIL.
Best oil of Lucca, gum camphor. Pound some gum camphor and fill a
wide-necked pint bottle one-third full; fill up with olive oil and set
away until the camphor is absorbed. Excellent lotion for sore chest,
sore throat, aching limbs, etc.
LINIMENT FOR CHILBLAINS.
Spirits of turpentine, three drachms; camphorated oil, nine drachms.
Mix for a liniment. For an adult four drachms of the former and eight
of the latter may be used. If the child be young, or if the skin be
tender, the camphorated oil may be used without the turpentine.
"THE SUN'S" CHOLERA MIXTURE.
More than forty years ago, when it was found that prevention for the
Asiatic cholera was easier than cure, the learned doctors of both
hemispheres drew up a prescription, which was published (for working
people) in _The New York Sun_, and took the name of "The Sun Cholera
Mixture." It is found to be the best remedy for looseness of the
bowels ever yet devised. It is to be commended for several reasons. It
is not to be mixed with liquor, and therefore will not be used as an
alcoholic beverage. Its ingredients are well known among all the
common people, and it will have no prejudice to combat; each of the
materials is in equal proportions to the others, and it may therefore
be compounded without professional skill; and as the dose is so very
small, it may be carried in a tiny phial in the waistcoat pocket, and
be always at hand. It is:--
Take equal parts of tincture of cayenne, tincture of opium, tincture
of rhubarb, essence of peppermint and spirits of camphor. Mix well.
Dose fifteen to thirty drops in a wine-glass of water, according to
age and violence of the attack. Repeat every fifteen or twenty minutes
until relief is obtained. No one who takes it in time will ever have
the cholera. Even when no cholera is anticipated, it is a valuable
remedy for ordinary summer complaints, and should always be kept in
readiness.
COMP. CATHARTIC ELIXIR.
The only pleasant and reliable cathartic in liquid form that can be
prescribed.
Each fluid ounce contains: sulp. magnesia one drachm, senna two
drachms, scammony six grains, liquorice one drachm, ginger three
grains, coriander, five grains, with flavoring ingredients.
_Dose._--Child five years old, one or two teaspoonfuls; adult, one or
two tablespoonfuls.
This preparation is being used extensively throughout the country. It
was originated with the design of furnishing a liquid cathartic remedy
that could be prescribed in a palatable form. It will be taken by
children with a relish.
GRANDMOTHER'S COUGH SYRUP.
Take half a pound of dry hoarhound herbs, one pod of red pepper, four
tablespoonfuls of ginger, boil all in three quarts of water, then
strain, and add one teaspoonful of good, fresh tar and a pound of
sugar. Boil slowly and stir often, until it is reduced to one quart of
syrup. When cool, bottle for use. Take one or two teaspoonfuls four or
six times a day.
GRANDMOTHER'S UNIVERSAL LINIMENT.
One pint of alcohol and as much camphor gum as can be dissolved in it,
half an ounce of the oil of cedar, one-half ounce of the oil of
sassafras, aqua ammonia half an ounce, and the same amount of the
tincture of morphine. Shake well together and apply by the fire; the
liniment must not be heated, or come in contact with the fire, but the
rubbing to be done by the warmth of the fire.
These recipes of Grandmother's are all old, tried medicines, and are
more effectual than most of those that are advertised, as they have
been thoroughly tried, and proved reliable.
GRANDMOTHER'S FAMILY SPRING BITTERS.
Mandrake root one ounce, dandelion root one ounce, burdock root one
ounce, yellow dock root one ounce, prickly ash berries two ounces,
marsh mallow one ounce, turkey rhubarb half an ounce, gentian one
ounce, English camomile flowers one ounce, red clover tops two ounces.
Wash the herbs and roots; put them into an earthen vessel, pour over
two quarts of water that has been boiled and cooled; let it stand over
night and soak; in the morning set it on the back of the stove, and
steep it five hours; it must not boil, but be nearly ready to boil.
Strain it through a cloth, and add half a pint of good gin. Keep it in
a cool place. Half a wine-glass taken as a dose twice a day.
This is better than all the patent blood medicines that are in the
market--a superior blood purifier, and will cure almost any malignant
sore, by taking according to direction, and washing the sore with a
strong tea of red raspberry leaves steeped, first washing the sore
with castile soap, then drying with a soft cloth, and washing it with
the strong tea of red raspberry leaves.
GRANDMOTHER'S EYE-WASH.
Take three fresh eggs and break them into one quart of clear, cold
rain-water; stir until thoroughly mixed; bring to a boil on a slow
fire, stirring often; then add half an ounce of sulphate of zinc
(white vitrol); continue the boiling for two minutes, then set it off
the fire. Take the curd that settles at the bottom of this and apply
to the eye at night with a bandage. It will speedily draw out all
fever and soreness. Strain the liquid through a cloth and use for
bathing the eyes occasionally. This is the best eye-water ever made
for man or beast. I have used it for twenty years without knowing it
to fail.
HUNTER'S PILLS.
These pills can be manufactured at home and are _truly reliable_,
having been sold and used for more than fifty years in Europe. The
ingredients may be procured at almost any druggist's. The articles
should be all in the powder. Saffron one grain, rue one grain, Scot
aloes two grains, savin one grain, cayenne pepper one grain. Mix all
into a very thick mass by adding sufficient syrup. Rub some fine
starch on the surface of a platter or large dinner-plate, then with
your forefinger and thumb nip off a small piece of the mass the size
of a pill and roll it in pill form, first dipping your fingers in the
starch. Place them as fast as made on the platter, set where they will
dry slowly. Put them into a dry bottle or paper box. Dose, one every
night and morning as long as occasion requires.
This recipe is worth _ten times_ the price of this book to any female
requiring the _need_ of these regulating pills.
HINTS IN REGARD TO HEALTH.
It is plainly seen by an inquiring mind that, aside from the selection
and preparation of food, there are many little things constantly
arising in the experience of everyday life which, in their combined
effect, are powerful agents in the formation (or prevention) of
perfect health. A careful observance of these little occurences, an
inquiry into the philosophy attending them, lies within the province,
and indeed should be considered among the highest duties, of every
housekeeper.
That one should be cautious about entering a sick room in a state of
perspiration, as the moment you become cool your pores absorb. Do not
approach contagious diseases with an empty stomach, nor sit between
the sick and the fire, because the heat attracts the vapor.
That the flavor of cod-liver oil may be changed to the delightful one
of fresh oyster, if the patient will drink a large glass of water
poured from a vessel in which nails have been allowed to rust.
That a bag of hot sand relieves neuralgia.
That warm borax water will remove dandruff.
That salt should be eaten with nuts to aid digestion.
That it rests you, in sewing, to change your position frequently.
That a little soda water will relieve sick headache caused by
indigestion.
That a cupful of strong coffee will remove the odor of onions from the
breath.
That well-ventilated bedrooms will prevent morning headaches and
lassitude.
A cupful of hot water drank before meals will relieve nausea and
dyspepsia.
That a fever patient can be made cool and comfortable by frequent
sponging off with soda water.
That consumptive night-sweats may be arrested by sponging the body
nightly in salt water.
That one in a faint should be laid flat on his back, then loosen his
clothes and let him alone.
The best time to bathe is just before going to bed, as any danger of
taking cold is thus avoided; and the complexion is improved by keeping
warm for several hours after leaving the bath.
To beat the whites of eggs quickly add a pinch of salt. Salt cools,
and cold eggs froth rapidly.
Hot, dry flannels, applied as hot as possible, for neuralgia.
Sprains and bruises call for an application of the tincture of arnica.
If an artery is severed, tie a small cord or handkerchief above it.
For bilious colic, soda and ginger in hot water. It may be taken
freely.
Tickling in the throat is best relieved by a gargling of salt and
water.
Pains in the side are most promptly relieved by the application of
mustard.
For cold in the head nothing is better than powdered borax, sniffed up
the nostrils.
A drink of hot, strong lemonade before going to bed will often break
up a cold and cure a sore throat.
Nervous spasms are usually relieved by a little salt taken into the
mouth and allowed to dissolve.
Whooping cough paroxysms are relieved by breathing the fumes of
turpentine and carbolic acid.
Broken limbs should be placed in natural positions, and the patient
kept quiet until the surgeon arrives.
Hemorrhages of the lungs or stomach are promptly checked by small
doses of salt. The patient should be kept as quiet as possible.
Sleeplessness, caused by too much blood in the head may be overcome by
applying a cloth wet with cold water to the back of the neck.
Wind colic is promptly relieved by peppermint essence taken in a
little warm water. For small children it may be sweetened. Paregoric
is also good.
For stomach cramps, ginger ale or a teaspoonful of the tincture of
ginger in a half glass of water in which a half teaspoonful of soda
has been dissolved.
Sickness of the stomach is most promptly relieved by drinking a
teacupful of hot soda and water. If it brings the offending matter up,
all the better.
A teaspoonful of ground mustard in a cupful of warm water is a prompt
and reliable emetic, and should be resorted to in cases of poisoning
or cramps in the stomach from over-eating.
Avoid purgatives or strong physic, as they not only do no good, but
are positively hurtful. Pills may relieve for the time, but they
seldom cure.
Powdered resin is the best thing to stop bleeding from cuts. After the
powder is sprinkled on, wrap the wound with soft cotton cloth. As soon
as the wound begins to feel feverish, keep the cloth wet with cold
water.
Eggs are considered one of the best remedies for dysentery. Beaten up
slightly, with or without sugar, and swallowed, they tend by their
emollient qualities to lessen the inflammation of the stomach and
intestines, and by forming a transient coating on those organs, enable
Nature to resume her healthful sway over the diseased body. Two, or at
most, three eggs per day, would be all that is required in ordinary
cases; and, since the egg is not merely medicine, but food as well,
the lighter the diet otherwise, and the quieter the patient is kept,
the more certain and rapid is the recovery.
Hot water is better than cold for bruises. It relieves pain quickly,
and by preventing congestion often keeps off the ugly black and blue
mark. "Children cry for it," when they experience the relief it
affords their bumps and bruises.
For a sprained ankle, the whites of eggs and powdered alum made into a
plaster is almost a specific.
MEDICINAL FOOD.
Spinach has a direct effect upon complaints of the kidneys; the common
dandelion, used as greens, is excellent for the same trouble;
asparagus purifies the blood; celery acts admirably upon the nervous
system, and is a cure for rheumatism and neuralgia; tomatoes act upon
the liver; beets and turnips are excellent appetizers; lettuce and
cucumbers are cooling in their effects upon the system; beans are a
very nutritious and strengthening vegetable; while onions, garlic,
leeks, chives and shallots, all of which are similar, possess
medicinal virtues of a marked character, stimulating the circulatory
system, and the consequent increase of the saliva and the gastric
juice promoting digestion. Red onions are an excellent diuretic, and
the white ones are recommended raw as a remedy for insomnia. They are
tonic, nutritious. A soup made from onions is regarded by the French
as an excellent restorative in debility of the digestive organs. We
might go through the entire list and find each vegetable possessing
its especial mission of cure, and it will be plain to every
housekeeper that a vegetable diet should be partly adopted, and will
prove of great advantage to the health of the family.
[Illustration]
HOUSEKEEPERS' TIME-TABLE.
| MODE OF | TIME OF | TIME OF |
|PREPARATION| COOKING |DIGESTION|
-----------------------------------------------------------------
| | H. M. | H. M. |
Apples, sour, hard |Raw | | 2 50 |
Apples, sweet and mellow |Raw | | 1 50 |
Asparagus |Boiled | 15 to 30| 2 30 |
Beans (pod) |Boiled | 1 00 | 2 30 |
Beans with green corn |Boiled | 45 | 3 45 |
Beef |Roasted |[A] 25 | 3 00 |
Beefsteak |Broiled | 15 | 3 00 |
Beefsteak |Fried | 15 | 4 00 |
Beef, salted |Boiled |[A] 35 | 4 15 |
Bass, fresh |Broiled | 20 | 3 00 |
Beets, young |Boiled | 2 00 | 3 45 |
Beets, old |Boiled | 4 30 | 4 00 |
Bread, corn |Baked | 45 | 3 15 |
Bread, wheat |Baked | 1 00 | 3 30 |
Butter |Melted | | 3 30 |
Cabbage |Raw | | 2 30 |
Cabbage and vinegar |Raw | | 2 00 |
Cabbage |Boiled | 1 00 | 4 30 |
Cauliflower |Boiled | 1-2 00 | 2 30 |
Cake, sponge |Baked | 45 | 2 30 |
Carrot, orange |Boiled | 1 00 | 3 15 |
Cheese, old |Raw | | 3 30 |
Chicken |Fricasseed | 1 00 | 3 45 |
Codfish, dry and whole |Boiled |[A] 15 | 2 00 |
Custard (one quart) |Baked | 30 | 2 45 |
Duck, tame |Roasted | 1 30 | 4 00 |
Duck, wild |Roasted | 1 00 | 4 50 |
Dumpling, apple |Boiled | 1 00 | 3 00 |
Eggs, hard |Boiled | 10 | 3 30 |
Eggs, soft |Boiled | 3 | 3 00 |
Eggs |Fried | 5 | 3 30 |
Eggs |Raw | | 2 00 |
Fowls, domestic, roasted or |Boiled | 1 00 | 4 00 |
Gelatine |Boiled | | 2 30 |
Goose, wild |Roasted |[A] 20 | 2 30 |
Lamb |Boiled |[A] 20 | 2 30 |
Meat and vegetables |Hashed | 30 | 2 30 |
Milk |Raw | | 2 15 |
Milk |Boiled | | 2 00 |
Mutton |Roast |[A] 25 | 3 15 |
Mutton |Broiled | 20 | 3 00 |
Onions |Boiled | 1-2 00 | 3 00 |
Oysters |Roasted | | 3 15 |
Oysters |Stewed | 5 | 3 30 |
Parsnips |Boiled | 1 00 | 3 00 |
Pigs' Feet |Soused | | 1 00 |
Pork |Roast |[A] 30 | 5 15 |
Pork |Boiled |[A] 25 | 4 30 |
Pork, raw or |Fried | | 4 15 |
Pork |Broiled | 20 | 3 15 |
Potatoes |Boiled | 30 | 3 30 |
Potatoes |Baked | 45 | 3 30 |
Potatoes |Roasted | 45 | 2 30 |
Rice |Boiled | 20 | 1 00 |
Salmon, fresh |Boiled | 8 | 1 45 |
Sausage |Fried | 25 | 4 00 |
Sausage |Broiled | 20 | 3 30 |
Soup, vegetable |Boiled | 1 00 | 4 00 |
Soup, chicken |Boiled | 2 00 | 3 00 |
Soup, oyster or mutton |Boiled |[B]3 30 | 3 30 |
Spinach |Boiled | 1-2 00 | 2 30 |
Tapioca |Boiled | 1 30 | 2 00 |
Tomatoes |Fresh | 1 00 | 2 30 |
Tomatoes |Canned | 30 | 2 30 |
Trout, salmon, fresh, boiled or|Fried | 30 | 1 30 |
Turkey, boiled or |Roasted |[B] 20 | 2 30 |
Turnips |Boiled | 45 | 3 30 |
Veal |Broiled | 20 | 4 00 |
Venison steak |Broiled | 20 | 1 35 |
[Footnote A: Minutes to the pound.]
[Footnote B: Mutton soup.]
The time given is the general average; the time will vary slightly
with the quality of the article.
MISCELLANEOUS RECIPES.
USES OF AMMONIA.
All housekeepers should keep a bottle of liquid ammonia, as it is the
most powerful and useful agent for cleaning silks, stuffs and hats, in
fact cleans everything it touches. A few drops of ammonia in water
will take off grease from dishes, pans, etc., and does not injure the
hands as much as the use of soda and strong chemical soaps. A spoonful
in a quart of warm water for cleaning paint makes it look like new,
and so with everything that needs cleaning.
Spots on towels and hosiery will disappear with little trouble if a
little ammonia is put into enough water to soak the articles, and they
are left in it an hour or two before washing; and if a cupful is put
into the water in which clothes are soaked the night before washing,
the ease with which the articles can be washed, and their great
whiteness and clearness when dried, will be very gratifying.
Remembering the small sum paid for three quarts of ammonia of common
strength, one can easily see that no bleaching preparation can be more
cheaply obtained.
No articles in kitchen use are so likely to be neglected and abused as
the dish-cloth and dish-towels; and in washing these, ammonia, if
properly used, is a greater comfort than anywhere else. Put a
teaspoonful into the water in which these cloths are, or should be,
washed everyday; rub soap on the towels. Put them in the water; let
them stand half an hour or so; then rub them out thoroughly, rinse
faithfully, and dry outdoors in clear air and sun, and dish-cloths and
towels need never look gray and dingy--a perpetual discomfort to all
housekeepers.
A dark carpet often looks dusty soon after it has been swept, and you
know it does not need sweeping again; so wet a cloth or a sponge,
wring it almost dry, and wipe off the dust. A few drops of ammonia in
the water will brighten the colors.
For cleaning hair-brushes it is excellent; put a tablespoonful into
the water, having it only tepid, and dip up and down until clean; then
dry with the brushes down and they will be like new ones.
When employed in washing anything that is not especially soiled, use
the waste water afterward for the house plants that are taken down
from their usual position and immersed in the tub of water. Ammonia is
a fertilizer, and helps to keep healthy the plants it nourishes. In
every way, in fact, ammonia is the housekeeper's friend.
Ammonia is not only useful for cleaning, but as a household medicine.
Half a teaspoonful taken in half a tumbler of water is far better for
faintness than alcoholic stimulants. In the Temperance Hospital in
London, it is used with the best results. It was used freely by
Lieutenant Greely's Arctic party for keeping up circulation. It is a
relief in nervousness, headache and heart disturbances.
TO DESTROY INSECTS AND VERMIN.
Dissolve two pounds of alum in three or four quarts of water. Let it
remain over night till all the alum is dissolved. Then with a brush,
apply boiling hot to every joint or crevice in the closet or shelves
where croton bugs, ants, cockroaches, etc., intrude; also to the
joints and crevices of bedsteads, as bed bugs dislike it as much as
croton bugs, roaches, or ants. Brush all the cracks in the floor and
mop-boards. Keep it boiling hot while using.
To keep woolens and furs from moths, be sure that none are in the
articles when they are put away; then take a piece of strong brown
paper, with not a hole through which even a pin can enter. Put the
article in it with several lumps of gum camphor between the folds;
place this in a close box or trunk. Cover every joint with paper. A
piece of cotton cloth, if thick and firm, will answer. Wherever a
knitting-needle can pass, the parent moth can enter.
Place pieces of camphor, cedar-wood, Russia leather, tobacco-leaves,
whole cloves, or anything strongly aromatic, in the drawers or boxes
where furs and other things to be preserved from moths are kept and
they will never be harmed. Mice never get into drawers or trunks where
gum camphor is placed.
_Another Recipe_.--Mix half a pint of alcohol, the same quantity of
turpentine and two ounces of camphor. Keep in a stone bottle and shake
well before using. The clothes or furs are to be wrapped in linen, and
crumbled-up pieces of blotting-paper dipped in the liquid to be placed
in the box with them, so that it smells strong. This requires renewing
but once a year.
Another authority says that a positive, sure recipe is this: Mix equal
quantities of pulverized borax, camphor gum and saltpetre together,
making a powder. Sprinkle it dry under the edges of carpets, in
drawers, trunks, etc., etc. It will also keep out all kinds of
insects, if plentifully used. If the housekeeper will begin at the top
of her house with a powder bellows and a large quantity of this fresh
powder, and puff it thoroughly into every crack and crevice, whether
or not there are croton bugs in them, to the very bottom of her house,
special attention being paid to old furniture, closets, and wherever
croton water is introduced, she will be freed from these torments. The
operation may require a repetition, but the end is success.
MOTHS IN CARPETS.
If you fear that they are at work at the edge of the carpet, it will
sometimes suffice to lay a wet towel, and press a hot flat-iron over
it; but the best way is to take the carpet up, and clean it, and give
a good deal of attention to the floor. Look in the cracks, and if you
discover signs of moths, wash the floor with benzine, and scatter red
pepper on it before putting the carpet lining down.
Heavy carpets sometimes do not require taking up every year, unless in
constant use. Take out the tacks from these, fold the carpets back,
wash the floor in strong suds with a tablespoonful of borax dissolved
in it. Dash with insect powder, or lay with tobacco leaves along the
edge, and re-tack. Or use turpentine, the enemy of buffalo moths,
carpet worms and other insects that injure and destroy carpets. Mix
the turpentine with pure water in the proportion of three
tablespoonfuls to three quarts of water, and then after the carpet has
been well swept, go over each breadth carefully with a sponge dipped
in the solution and wrung nearly dry. Change the water as often as it
becomes dirty. The carpet will be nicely cleaned as well as
disinfected. All moths can be kept away and the eggs destroyed by this
means. Spots may be renovated by the use of ox-gall or ammonia and
water.
A good way to brighten a carpet is to put half a tumbler of spirits
of turpentine in a basin of water, and dip your broom in it and sweep
over the carpet once or twice and it will restore the color and
brighten it up until you would think it new. Another good way to clean
old carpets is to rub them over with meal; just dampen it a very
little and rub the carpet with it and when perfectly dry, sweep over
with meal. After a carpet is thoroughly swept, rub it with a cloth
dipped in water and ammonia; it will brighten the colors and make it
look like new.
TO TAKE OUT MACHINE GREASE.
Cold water, a tablespoonful of ammonia and soap, will take out machine
grease where other means would not answer on account of colors
running, etc.
TO WASH FLANNELS.
The first thing to consider in washing flannels so that they retain
their size, is that the articles be _washed_ and _rinsed_ in water of
the _same temperature_, that is, about as warm as the hands can bear,
and not allowed to cool between. The water should be a strong suds.
Bub through two soapy waters; wring them out, and put into plenty of
clear, clean, warm water to rinse. Then into another of the same
temperature, blued a little. Wring, shake them well and hang up. Do
not take out of this warm water and hang out in a freezing air, as
that certainly tends to shrink them. It is better to dry them in the
house, unless the sun shines. They should dry _quickly_. Colored
flannels should never be washed in the same water after white clothes,
or they will be covered, when dry, with lint; better be washed in a
water for themselves. In washing worsteds, such as merino dress goods,
pursue the same course, only do not wring them hard; shake, hang them
up and let drain. While a little damp, bring in and press smoothly on
the wrong side with as hot an iron as can be used without scorching
the goods.
Flannels that have become yellow from being badly washed, may be
nicely whitened by soaking them two or three hours in a lather made of
one-quarter of a pound of soft soap, two tablespoonfuls of powdered
borax and two tablespoonfuls of carbonate of ammonia, dissolved in
five or six gallons of water.
TO STARCH, FOLD AND IRON SHIRTS.
To three tablespoonfuls of dry, fine starch allow a quart of water.
First wet the starch smooth in a little cold water in a tin pan, put
into it a little pinch of salt and a piece of enamel, or shirt polish
the size of a bean, or a piece of clean tallow, or a piece of butter
the size of a cranberry; pour over this a quart of _boiling_ water,
stirring rapidly, placing it over the fire. Cook until clear, then
remove it from the fire and set the pan in another of warm water to
keep the starch warm.
Turn the shirt wrong side out and dip the bosom in the hot starch as
warm as the hands can bear the heat; rub the starch evenly through the
linen, saturating it thoroughly; wring hard to make dry as possible.
Starch the collar and wristbands the same way, then hang them out to
dry. Three hours before ironing them, wet the bosom and cuffs in cold
water, wring out, shake and fold, roll up tightly, wrap in a towel and
let remain two or three hours.
The back of the shirt should be ironed first by doubling it lengthwise
through the centre, the wristbands may be ironed next, and both sides
of the sleeves, then the collar band; now place a bosom board under
the bosom and with a fresh clean napkin dampened a little, rub the
bosom from the top toward the bottom, arranging and smoothing each
plait neatly; then with a smooth, moderately-hot flat-iron, begin
ironing from the top downward, pressing hard until the bosom becomes
smooth, dry and glossy. Remove the bosom board and iron the front,
fold both sides of the shirt towards the centre of the back, fold
together below the bosom and hang on the bars to air.
CLEANING OIL-CLOTHS.
A dingy oil-cloth may be brightened by washing it with clear water
with a little borax dissolved in it; wipe it with a flannel cloth that
you have dipped into milk and then wring as dry as possible.
TO CLEAN BLACK LACE. No. 1.
A teaspoonful of gum arabic dissolved in one teacupful of boiling
water; when cool, add half a teaspoonful of black ink; dip the lace
and spread smoothly between the folds of a newspaper and press dry
with book or the like. Lace shawls can be dressed over in this way, by
pinning a sheet to the carpet and stretching the shawl upon that; or
black lace can be cleaned the same as ribbon and silk. Take an old
kid glove (black preferable), no matter how old, and boil it in a
pint of water for a short time; then let it cool until the leather can
be taken in the hand without burning; use the glove to sponge off the
ribbon; if the ribbon is very dirty, dip it into water and draw
through the fingers a few times before sponging. After cleaning, lay a
piece of paper over the ribbon and iron; paper is better than cloth.
The ribbon will look like new.
TO CLEAN BLACK LACE. No. 2.
Black laces of all kinds may be cleaned by alcohol. Throw them boldly
into the liquid; churn them up and down till they foam; if very dusty,
use the second dose of alcohol; squeeze them out, "spat" them, pull
out the edges, lay them between brown paper, smooth and straight;
leave under a heavy weight till dry; do not iron.
TO WASH WHITE LACE. No. 1.
First, the soiled laces should be carefully removed from the garment
and folded a number of times, keeping the edges evenly together, then
basted with a coarse thread without a knot in the end. Now put them in
a basin of luke-warm suds. After soaking a half hour, rub them
carefully between the hands, renewing the suds several times; then,
after soaping them well, place them in _cold_ water and let them come
to a scald. Take them from this and rinse them thoroughly in luke-warm
water, blued a very little, then dip them into a _very thin,_ clear
starch, allowing a teaspoonful of starch to a pint of water, so thin
that it will be scarcely preceptible. Now roll them in a clean, fresh
towel without taking out the bastings; let them lie for an hour or
more, iron over several thicknesses of flannel, taking out the
bastings of one piece at a time, and ironing on the wrong side, with a
moderately-hot iron; the laces should be nearly dry, and the edges and
points pulled gently with the fingers into shape, before ironing.
TO WASH WHITE THREAD LACE. No. 2.
To wash white lace, cover a bottle with linen, stitched smoothly to
fit the shape. Wind the lace about it, basting both edges to the
linen. Wash on the bottle, soaping and rinsing well, then boil in soft
water. Dry in the sun. Clip the basting threads and do not iron. If
carefully done it will look like new lace.
TO CLEAN SILKS OR RIBBONS.
Half a pint of gin, half a pound of honey, half a pound of soft soap,
one-eighth of a pint of water.
Mix the above ingredients together; then lay each breadth of silk upon
a clean kitchen table or dresser, and scrub it well on the soiled side
with the mixture. Have ready three vessels of cold water; take each
piece of silk at two corners, and dip it up and down in each vessel,
but do not wring it; and take care that each breadth has one vessel of
quite clean water for the last dip. Hang it up dripping for a minute
or two, then dab in a cloth, and iron it quickly with a very hot iron.
Where the lace or silk is very much soiled, it is best to pass them
through a warm liquor of bullock's gall and water; rinse in cold
water; then take a small piece of glue, pour boiling water on it, and
pass the veil through it, clap it, and frame to dry. Instead of
framing, it may be fastened with drawing-pins closely fixed upon a
very clean paste, or drawing-board.
TO CLEAN BLACK DRESS SILKS.
One of the things "not generally known," at least in this country, is
the Parisian method of cleaning black silk; the _modus operandi_ is
very simple, and the result infinitely superior to that achieved in
any other manner. The silk must be thoroughly brushed and wiped with a
cloth, then laid flat on a board or table, and well sponged with hot
coffee, thoroughly freed from sediment by being strained through
muslin. The silk is sponged on the side intended to show; it is
allowed to become partially dry, and then ironed on the wrong side.
The coffee removes every particle of grease, and restores the
brilliancy of silk, without imparting to it either the shiny
appearance or crackly and papery stiffness obtained by beer, or,
indeed, any other liquid. The silk really appears thickened by the
process, and this good effect is permanent. Our readers who will
experimentalize on an apron or cravat, will never again try any other
method.
TO WASH FEATHERS.
Wash in warm soap-suds and rinse in water a very little blued; if the
feather is white, then let the wind dry it. When the curl has come out
by washing the feather or getting it damp, place a hot flat-iron so
that you can hold the feather just above it while curling. Take a
bone or silver knife, and draw the fibres of the feather between the
thumb and the dull edge of the knife, taking not more than three
fibres at a time, beginning at the point of the feather and curling
one-half the other way. The hot iron makes the curl more durable.
After a little practice one can make them look as well as new
feathers. Or they can be curled by holding them over the stove or
range, not near enough to burn; withdraw and shake out; then hold them
over again until they curl. When swansdown becomes soiled, it can be
washed and look as good as new. Tack strips on a piece of muslin and
wash in warm water with white soap, then rinse and hang in the wind to
dry. Rip from the muslin and rub carefully between the fingers to
soften the leather.
INCOMBUSTIBLE DRESSES.
By putting an ounce of alum or sal ammoniac in the _last_ water in
which muslins or cottons are rinsed, or a similar quantity in the
starch in which they are stiffened, they will be rendered almost
uninflammable; or, at least, will with difficulty take the fire, and
if they do, will burn without flame. It is astonishing that this
simple precaution is so rarely adopted. Remember this and save the
lives of your children.
HOW TO FRESHEN UP FURS.
Furs when taken out in the fall are often found to have a mussed,
crushed-out appearance. They can be made to look like new, by
following these simple directions: Wet the fur with a hair-brush,
brushing up the wrong way of the fur. Leave it to dry in the air for
about half an hour, and then give it a good beating on the right side
with a rattan. After beating it, comb it with a coarse comb, combing
up the right way of the fur.
NOVEL DRESS MENDING.
A novel way of mending a woolen or silk dress in which a round hole
has been torn, and where only a patch could remedy matters, is the
following: The frayed portions around the tear should be carefully
smoothed, and a piece of the material, moistened with very thin
muscilage, placed under the hole. A heavy weight should be put upon it
until it is dry, when it is only possible to discover the mended place
by careful observation.
TO RENEW OLD CRAPE.
Place a little water in a tea-kettle, and let it boil until there is
plenty of steam from the spout; then, holding the crape in both hands,
pass it to and fro several times through the steam, and it will be
clean and look nearly equal to new.
TO RAISE THE PILE ON VELVET.
To raise the pile on velvet, put on a table two pieces of wood; place
between them, bottom side up, three very hot flat-irons, and over them
lay a wet cloth; hold the velvet over the cloth, with the wrong side
down; when thoroughly steamed, brush the pile with a light wisp, and
the velvet will look as good as new.
TO CLEAN KID GLOVES.
Make a thick mucilage by boiling a handful of flax-seed; add a little
dissolved toilet soap; then, when the mixture cools, put the gloves on
the hands and rub them with a piece of white flannel wet with the
mixture. Do not wet the gloves through. Or take a fine, clean, soft
cloth, dip it into a little sweet milk, then rub it on a cake of soap,
and rub the gloves with it; they will, look like new.
Another good way to clean any color of kid gloves is to pour a little
benzine into a basin and wash the gloves in it, rubbing and squeezing
them until clean. If much soiled, they must be washed through clean
benzine, and rinsed in a fresh supply. Hang up in the air to dry.
STARCH POLISH.
Take one ounce of spermaceti and one ounce of white wax; melt and run
it into a thin cake on a plate. A piece the size of a quarter dollar
added to a quart of prepared starch gives a beautiful lustre to the
clothes and prevents the iron from sticking.
FOR CLEANING JEWELRY.
For cleaning jewelry there is nothing better than ammonia and water.
If very dull or dirty, rub a little soap on a soft brush and brush
them in this wash, rinse in cold water, dry first in an old
handkerchief and then rub with buck or chamois skin. Their freshness
and brilliancy when thus cleaned cannot be surpassed by any compound
used by jewelers.
TO CLEAN SILVER PLATE.
Wash well in strong, warm soap-suds, rinse and wipe dry with a dry
soft cloth; then mix as much hartshorn powder as will be required into
a thick paste, with cold water; spread this over the silver, with a
soft cloth, and leave it for a little time to dry. When perfectly dry
brush it off with a clean soft cloth, or brush and polish it with a
piece of chamois skin. Hartshorn is one of the best possible
ingredients for plate powder for daily use. It leaves on the silver a
deep, dark polish, and at the same time does not injure it. Whiting,
dampened with liquid ammonia, is excellent also.
TO REMOVE STAINS FROM MARBLE.
Mix together one-half pound of soda, one-half pound of soft soap and
one pound of whiting. Boil them until they become as thick as paste,
and let it cool. Before it is quite cold, spread it over the surface
of the marble and leave it at least a whole day. Use soft water to
wash it off, and rub it well with soft cloths. For a black marble,
nothing it better than spirits of turpentine.
Another paste answers the same purpose: Take two parts of soda, one of
pumice stone and one of finely-powdered chalk. Sift these through a
fine sieve and mix them into a paste with water. Rub this well all
over the marble and the stains will be removed; then wash it with soap
and water and a beautiful bright polish will be produced.
TO WHITEN WALLS.
To whiten walls, scrape off all the old whitewash, and wash the walls
with a solution of two ounces of white vitriol to four gallons of
water. Soak a quarter of a pound of white glue in water for twelve
hours; strain and place in a tin pail in a kettle of boiling water.
When melted, stir in the glue eight pounds of whiting and water enough
to make it as thick as common whitewash. Apply evenly with a good
brush. If the walls are very yellow, blue the water slightly by
squeezing in it a flannel blue-bag.
Before kalsomining a wall all cracks should be plastered over. Use
plaster of Paris. Kalsomine may be colored easily by mixing with it
yellow ochre, Spanish brown, indigo; squeeze through a bag into the
water, etc.
PAPER-HANGERS' PASTE.
To make paper-hangers' paste, beat up four pounds of good, white wheat
flour (well sifted previously) in sufficient cold water to form a
stiff batter. Beat it well in order to take out all lumps, and then
add enough cold water to make the mixture of the consistency of
pudding batter. To this add about two ounces of well-pounded alum.
Pour gently and quickly over the batter boiling water, stirring
rapidly at the same time, and when it is seen to lose the white color
of the flour, it is cooked and ready. Do not use it, however, while
hot, but allow it to cool. Pour about a pint of cold water over the
top to prevent a skin from forming. Before using, the paste should be
thinned by the addition of cold water.
TO WASH COLORED GARMENTS.
Delicately colored socks and stockings are apt to fade in washing. If
they are soaked for a night in a pail of tepid water containing a half
pint of turpentine, then wrung out and dried, the colors will "set,"
and they can afterwards be washed without fading.
For calicoes that fade, put a teaspoonful of sugar of lead into a
pailful of water and soak the garment fifteen minutes before washing.
THE MARKING SYSTEM.
Mark all your own personal wardrobe which has to be washed. If this
were invariably done, a great deal of property would be saved and a
great deal of trouble would be spared. For the sake of saving trouble
to others, if for no other reason, all of one's handkerchiefs, collars
and underclothing should be plainly and permanently marked. A bottle
of indelible ink is cheap, a clean pen still cheaper, and a bright,
sunny day or a hot flat-iron will complete the business. Always keep
on hand a stick of linen tape, written over its whole length with your
name, or the names of your family, ready to be cut off and sewed on to
stockings and such other articles as do not afford a good surface on
which to mark.
Then there are the paper patterns, of which every mother has a store.
On the outside of each, as it is tied up, the name of the pattern
should be plainly written. There are the rolls of pieces, which may
contain a good deal not apparent from the outside. All these hidden
mysteries should be indicated. The winter things, which are wrapped
up and put away for summer, and the summer things, which are wrapped
up and put away for the winter, should all be in labeled packages, and
every packing trunk should have on its lid a complete list of its
contents.
_Congregationalist_
TO REMOVE STAINS AND SPOTS.
Children's clothes, table linens, towels, etc., should be thoroughly
examined before wetting, as soap-suds, washing-fluids, etc., will fix
almost any stain past removal. Many stains will pass away by being
simply washed in pure, soft water; or alcohol will remove, before the
article has been in soap-suds, many stains; iron mold, mildew, or
almost any similar spot, can be taken out by dipping in diluted citric
acid; then cover with salt and lay in the bright sun till the stain
disappears. If of long standing, it may be necessary to repeat the
wetting and the sunlight. Be careful to rinse in several waters as
soon as the stain is no longer visible. Ink, fruit, wine, and mildew
stains must first be washed in clear, cold water, removing as much of
the spots as can be, then mix one teaspoonful of oxalic acid and a
half pint of rain-water. Dip the stain in this and wipe off in clear
water. Wash at once, if a fabric that will bear washing. A
tablespoonful of white currant juice, if any can be had, is even
better than lemon. This preparation may be used on the most delicate
articles without injury. Shake it up before using it. Mark it
"poison," and put it where it will not be meddled with.
OIL STAINS IN SILKS AND OTHER FABRICS.
Benzine is most effectual, not only for silk, but for any other
material whatever. It can be procured from any druggist. By simply
covering both sides of greased silk with magnesia, and allowing it to
remain for a few hours, the oil is absorbed by the powder. Should the
first application be insufficient, it may be repeated, and even rubbed
in with the hand. Should the silk be Tussah or Indian silk, it will
wash.
To remove an acid stain on violet silk: Brush the discoloration with
tincture of iodine, then saturate the spot well with a solution of
hyposulphite of soda, and dry gradually. This restores the original
color perfectly.
Muriatic acid is successfully used for removing ink stains and iron
mold on a number of colors which it does not attack.
Sulphurous acid is only employed for whitening undyed goods, straw
hats, etc., and for removing the stains of certain fruits on silks and
woolens. Sulphurous gas is also used for this purpose, but the liquid
gas is safer.
Oxalic acid is used for removing ink and rust stains, and remnants of
mud stains, which do not yield to other deterrents. It may also be
used for destroying the stains of fruits and astringent juices, and
old stains of urine. However, its use is limited to white goods, as it
attacks fugitive colors and even light shades of those reputed to be
fast. The best method of applying it is to dissolve it in cold or
luke-warm water, to let it remain a moment upon the spot, and then rub
it with the fingers. Wash out in clear, warm water immediately.
Citric acid serves to revive and brighten certain colors, especially
greens and yellows. It restores scarlets which have been turned to a
crimson by the action of alkalies. Acetic acid or tartaric acid may be
used instead.
Where it is feared that soap may change the color of an article, as,
for instance, scarlet hosiery or lilac print, if the garment be not
badly soiled, it may be cleansed by washing without soap in water in
which pared potatoes have been boiled. This method will also prevent
color from running in washing prints.
To prevent blue from running into a white ground, dissolve a
teaspoonful of copperas in a pailful of soft water, add a piece of
lime the size of an acorn, and soak the garments in this water two
hours before washing. To keep colors from running in washing black
prints, put a teaspoon of black pepper in the first water.
Salt or beef's gall in the water helps to set black. A tablespoonful
of spirits of turpentine to a gallon of water sets most blues, and
alum is very efficacious in setting green. Black or very dark calicoes
should be stiffened with gum arabic--five cents' worth is enough for a
dress. If, however, starch is used, the garment should be turned wrong
side out.
A simple way to remove grass stains is to spread butter on them, and
lay the article in hot sunshine, or wash in alcohol. Fruit stains upon
cloth or the hands may be removed by rubbing with the juice of ripe
tomatoes. If applied immediately, powdered starch will also take fruit
stains out of table linen. Left on the spot for a few hours, it
absorbs every trace of the stain.
For mildew stains or iron rust, mix together soft soap, laundry
starch, half as much salt, and the juice of a lemon. Apply to the
spots and spread the garment on the grass. Or wet the linen, rub into
it white soap, then finely powdered chalk; lay upon the grass and keep
damp. Old mildew stains may be removed by rubbing yellow soap on both
sides and afterwards laying on, very thick, starch which has been
dampened. Rub in well and expose to light and air. There are several
effectual methods of removing grease from cloths. First, wet with a
linen cloth dipped in chloroform. Second, mix four tablespoonfuls of
alcohol with one tablespoonful of salt; shake together until the salt
is dissolved and apply with a sponge. Third, wet with weak ammonia
water; then lay a thin white blotting or tissue paper over it and iron
lightly with an iron not too hot. Fourth, apply a mixture of equal
parts of alcohol, gin and ammonia.
Candle grease yields to a warm iron. Place a piece of blotting or
other absorbing paper under the absorbing fabric; put a piece of the
paper also on the spot, apply the warm iron to the paper and as soon
as a spot of grease appears, move the paper and press again until the
spot disappears. Lard will remove wagon grease. Rub the spot with the
lard as if washing it, and when it is well out, wash in the ordinary
way with soap and water until thoroughly cleansed.
To make linen beautifully white, prepare the water for washing by
putting into every ten gallons a large handful of powdered borax or
boil with the clothes one teaspoonful of spirits of turpentine.
Fruit stains may be taken out by boiling water. Place the material
over a basin or other vessel and pour the boiling water from the
kettle over the stains.
Pure water, cold or hot, mixed with acids, serves for rinsing goods in
order to remove foreign and neutral bodies which cover the color.
Steam softens fatty matters and thus facilitates their removal by
reagents.
Sulphuric acid may be used in certain cases, particularly for
brightening and raising greens, reds, yellows, etc., but it must be
diluted with at least one hundred times its weight of water and more
in cases of delicate shades.
CEMENT FOR CHINA AND GLASS.
To half a pint of milk put an equal quantity of vinegar in order to
curdle it; then separate the curd from the whey and mix the whey with
the whites of four or five eggs, beating the whole well together. When
it is well-mixed, add a little quick-lime, through a sieve, until it
has acquired the consistency of a thick paste. With this cement broken
vessels and cracks of all kinds may be mended. It dries quickly and
resists the action of fire and water.
Another: Into a thick solution of gum arabic, stir plaster of Paris
until the mixture assumes the consistency of cream; apply with a brush
to the broken edges of china and join together. In three days the
article cannot be broken in the same place. The whiteness of the
cement adds to its value.
CLEANING SINKS.
To purify greasy sinks and pipes, pour down a pailful of boiling water
in which three or four pounds of washing soda have been dissolved. A
disinfectant is prepared in the same way, using copperas. Copperas is
a poison and should not be left about.
_Leaks in Waste Pipes:_--Shut yourself into a room from which the pipe
starts. Put two or three ounces of oil of peppermint into a pail of
boiling hot water and pour down the pipe. Another person who has not
yet inhaled the strong odor should follow the course of the pipe
through the house. The peppermint will be pretty sure to discover a
break that even an expert plumber might overlook.
_The Examiner._
MANAGEMENT OF STOVES.
If the fire in a stove has plenty of fresh coals on top not yet burned
through it will need only a little shaking to start it up; but if the
fire looks dying and the coals look white, don't shake it. When it has
drawn till it is red again, if there is much ash and little fire, put
coals on very carefully. A mere handful of fire can be coaxed back
into life by adding another handful or so of new coals on the red
spot, and giving plenty of draught, but don't shake a dying fire, or
you lose it. This management is often necessary after a warm spell,
when the stove has been kept dormant for days, though I hope you will
not be so unfortunate as to have a fire to coax up on a cold winter
morning. They should be arranged over night, so that all that is
required is to open the draughts in order to have a cherry glow in a
few minutes.
_Good Housekeeping_
TO REMOVE INK FROM CARPETS.
When freshly spilled, ink can be removed from carpets by wetting in
milk. Take cotton batting and soak up all the ink that it will
receive, being careful not to let it spread. Then take fresh cotton,
wet in milk, and sop it up carefully. Repeat this operation, changing
cotton and milk each time. After most of the ink has been taken up in
this way, with fresh cotton and clean, rub the spot. Continue till all
disappears; then wash the spot in clean warm water and a little soap;
rinse in clear water and rub till nearly dry. If the ink is dried in,
we know of no way that will not take the color from the carpet as well
as the ink, unless the ink is on a white spot. In that case, salts of
lemon, or soft soap, starch and lemon juice, will remove the ink as
easily as if on cotton.
TO TAKE RUST OUT OF STEEL.
If possible, place the article in a bowl containing kerosene oil, or
wrap the steel up in a soft cloth well saturated with kerosene; let it
remain twenty-four hours or longer, then scour the rusty spots with
brick dust; if badly rusted, use salt wet with hot vinegar; after
scouring rinse every particle of brick dust or salt off with boiling
hot water; dry thoroughly with flannel cloths and place near the fire
to make sure, then polish off with a clean flannel cloth and a little
sweet oil.
TO MAKE A PASTE OR MUCILAGE TO FASTEN LABLES.
Soften good glue in water, then boil it with strong vinegar and
thicken the liquid, during boiling, with fine wheat flour, so that a
paste results; or starch paste with which a little Venice turpentine
has been incorporated while it was warm.
A recipe for a transparent cement which possesses great tenacity and
has not the slightest yellow tinge: Mix in a well-stoppered bottle ten
drachms of chloroform with ten and one-half of non-vulcanized
caoutchouc (rubber) cut in small pieces. Solution is readily effected
and when it is completed add two and one-half drachms of mastic. Let
the whole macerate from eight to ten days without the application of
any heat and shake the contents of the bottle at intervals. A
perfectly white and very adhesive cement is the result.
POSTAGE STAMP MUCILAGE.
Take of gum dextrine two parts, acetic acid one part, water five
parts. Dissolve in a water bath and add alcohol one part.
_Scientific American._
Gum of great strength, which will also keep for a long time, is
prepared by dissolving equal parts of gum arabic and gum tragacanth in
vinegar. A little vinegar added to ordinary gum water will make it
keep much better.
FAMILY GLUE.
Crack the glue and put it in a bottle, add common whisky; shake up,
cork tight, and in three or four days it can be used. It requires no
heating, will keep for almost any length of time, and is at all times,
ready to use, except in the coldest of weather, when it will require
warming. It must be kept tight, so that the whisky will not evaporate.
The usual corks or stoppers should not be used. It will become
clogged. A tin stopper covering the bottle, but fitting as closely as
possible, must be used.
GLUE.
Glue to resist _heat_ and _moisture_ is made as follows: Mix a handful
of quick-lime in four ounces of linseed oil, boil to a good thickness,
then spread it on tin plates in the shade, and it will become very
hard, but may be easily dissolved over the fire as glue.
A glue which will resist the action of water is made by boiling one
pound of common glue in two quarts of skimmed milk.
FURNITURE CREAM.
Shred finely two ounces of beeswax and half an ounce of white wax into
half a pint of turpentine; set in a warm place until dissolved, then
pour over the mixture the following, boiled together until melted:
Half a pint of water, an ounce of castile soap and a piece or resin
the size of a small nutmeg. Mix thoroughly and keep in a wide-necked
stone bottle for use. This cleans well and leaves a good polish, and
may be made at a fourth of the price it is sold at.
CEMENT CRACKS IN FLOOR.
Cracks in floors may be neatly but permanently filled by thoroughly
soaking newspapers in paste made of half a pound of flour, three
quarts of water and half a pound of alum mixed and boiled. The mixture
will be about as thick as putty, and may be forced into the crevice
with a case knife. It will harden like papier-mache.
A POLISH FOR LADIES' KID SHOES.
A fine liquid polish for ladies' kid shoes, satchels, etc., that is
easy of application, recommended as containing no ingredients in any
manner injurious to leather, is found by digesting in a closed vessel
at gentle heat, and straining, a solution made as follows: Lampblack
one drachm, oil turpentine four drachms, alcohol (trymethyl) twelve
ounces, shellac one and one-half ounces, white turpentine five
drachms, saudarac two drachms.
PASTE FOR SCRAP BOOKS, ETC.
_Paste that Will Keep_.--Dissolve a teaspoonful of alum in a quart of
water. When cold, stir in flour, to give it the consistency of thick
cream, being particular to beat up all the lumps. Stir in as much
powdered resin as will lie on a dime, and throw in half a dozen cloves
to give it a pleasant odor. Have on the fire a teacupful of boiling
water; pour the flour mixture into it, stirring well all the time. In
a few minutes it will be of the consistency of molasses. Pour it into
an earthen or china vessel, let it cool, and stir in a small
teaspoonful each of oil of cloves and of sassafras; lay a cover on,
and put in a cool place. When needed for use, take out a portion and
soften it with warm water. This is a fine paste to use to stiffen
embroidery.
TO REMOVE INDELIBLE INK.
Most indelible inks contain nitrate of silver, the stain of which may
be removed by first soaking in a solution of common salt, and
afterward washing with ammonia. Or use solution of ten grains of
cyanide of potassium and five grains of iodine to one ounce of water,
or a solution of eight parts each bichloride of mercury and chloride
of ammonium in one hundred and twenty-five parts of water.
A CEMENT FOR ACIDS.
A cement which is proof against boiling acids may be made by a
composition of India rubber, tallow, lime and red lead. The India
rubber must first be melted by a gentle heat, and then six to eight
per cent by weight of tallow is added to the mixture while it is kept
well stirred; next day slaked lime is applied, until the fluid mass
assumes a consistency similar to that of soft paste; lastly, twenty
per cent of red lead is added in order to make it harden and dry.
TO KEEP CIDER.
Allow three-fourths of a pound of sugar to the gallon, the whites of
six eggs, well beaten, a handful of common salt. Leave it open until
fermentation ceases, then bung up. This process a dealer of cider has
used for years, and always successfully.
_Another Recipe_.--To keep cider sweet allow it to work until it has
reached the state most desirable to the taste, and then add one and a
half tumblers of grated horse-radish to each barrel, and shake up
well. This arrests further fermentation. After remaining a few weeks,
rack off and bung up closely in clean casks.
A gentleman of Denver writes he has a sure preservative: Put eight
gallons of cider at a time into a clean barrel; take one ounce of
powdered charcoal and one ounce of powdered sulphur; mix and put it
into some iron vessel that will go down through the bung-hole of the
barrel. Now put a piece of red-hot iron into the charcoal and sulphur,
and while it is burning, lower it through the bung-hole to within one
foot of the cider, and suspend it there by a piece of wire. Bring it
up and in twelve hours you can cure another batch. Put the cider in a
tight barrel and keep in a cool cellar and it will keep for years.
_A Holland Recipe_.--To one quart of new milk, fresh from the cow (not
strained), add one half pound of ground black mustard seed and six
eggs. Beat the whole well together and pour into a barrel of cider. It
will keep cider sweet for one year or more.
TO BLEACH COTTON CLOTH.
Take one large spoonful of sal soda and one pound of chloride lime for
thirty yards; dissolve in clean, soft water; rinse the cloth
thoroughly in cold, soft water so that it may not rot. This amount of
cloth may be bleached in fourteen or fifteen minutes.
A POLISH FOR LEATHER.
Put a half-pound of shellac broken up in small pieces into a quart
bottle or jug, cover it with alcohol, cork it tight, and put it on the
shelf in a warm place; shake it well several times a day, then add a
piece of camphor as large as a hen's egg; shake it well, and in a few
hours shake it again and add one ounce of lampblack. If the alcohol is
good, it will all be dissolved in two days; then shake and use. If the
materials were of the proper kind, the polish correctly prepared, it
will dry in about five minutes, giving a gloss equal to patent
leather. Using aniline dyes instead of the lampblack, you can have it
any desired color, and it can be used on wood or hard paper.
TO SOFTEN WATER.
Add half a pound of the best quick-lime dissolved in water to every
hundred gallons. Smaller proportions may be more conveniently managed,
and if allowed to stand a short time the lime will have united with
the carbonate of lime, and been deposited at the bottom of the
receptacle. Another way is to put a gallon of lye into a barrelful of
water, or two or three shovelfuls of wood-ashes, let stand over night;
it will be clear and soft.
WASHING FLUID.
One gallon of water and four pounds of ordinary washing soda, and a
quarter of a pound of soda. Heat the water to boiling hot, put in the
soda, boil about five minutes, then pour it over two pounds of
unslaked lime, let it bubble and foam until it settles, turn it off
and bottle it for use. This is the article that is used in the Chinese
laundries for whitening their linen, and is called "Javelle water;" a
tablespoonful put into a suds of three gallons, and a little, say a
quarter of a cupful, in the boiler when boiling the clothes, makes
them very white and clear. Must be well rinsed afterwards. This
preparation will remove tea stains and almost all ordinary stains of
fruit, grass, etc. This fluid brightens the colors of colored clothes,
does not rot them, but should not be _left long in any water_; the
boiling, sudsing, rinsing and bluing, should be done in quick
succession, until the clothes are ready to hang on the line.
HARD SOAP. (Washing.)
Six pounds of washing soda and three of unslaked lime. Pour on four
gallons of boiling water, let it stand until perfectly clear, then
drain off, and put in six pounds of clean fat. Boil it until it begins
to harden, about two hours, stirring most of the time. While boiling,
thin it with two gallons of cold water, which you have previously
poured on the alkaline mixture, after draining off the four gallons.
This must be settled clear before it is drawn off. Add it when there
is danger of boiling over. Try the thickness by cooling a little on a
plate. Put in a handful of salt just before taking from the fire. Wet
a tub to prevent sticking; turn in the soap and let it stand until
solid. Cut into bars, put on a board and let it dry. This makes about
forty pounds of soap. It can be flavored just as you turn it out.
SOAP FOR WASHING WITHOUT RUBBING.
A soap to clean clothes without rubbing: Take two pounds of sal soda,
two pounds of common bar soap and ten quarts of water. Cut the soap in
thin slices and boil together two hours; strain and it will be fit for
use. Put the clothes in soak the night before you wash, and to every
pailful of water in which you boil them add a pound of soap. They will
need no rubbing, but merely rinsing.
TO MAKE SOFT SOAP WITHOUT COOKING.
Pour two pailfuls of boiling water upon twenty pounds of potash and
let it stand two hours. Have ready thirty pounds of clean grease, upon
which pour one pailful of the lye, adding another pail of water to the
potash; let it stand three or four hours, stir it well; then pour a
gallon of the lye upon the grease, stir it well; and in half an hour
another gallon of the lye, stir it thoroughly; in half an hour repeat
the process, and thus proceed until you have poured off all the lye;
then add two pails of boiling hot water to the remainder of the
potash, and let it stand ten hours; then stir the mixture, and if it
has become stiff and the grease has disappeared from the surface, take
out a little and see whether the weak lye will thicken it; if it does,
add the lye; if it does not, try water, and if that thickens it, let
it stand another day, stirring it well five or six times during the
day; if the lye does not separate from the grease you may fill up with
water.
OLD-STYLE FAMILY SOFT SOAP.
To _set the leach_, bore several holes in the bottom of a barrel, or
use one without a bottom; prepare a board larger than the barrel,
then set the barrel on it, and cut a groove around just outside the
barrel, making one groove from this to the edge of the board, to carry
off the lye as it runs off, with a groove around it, running into one
in the centre of the board. Place all two feet from the ground and tip
it so that the lye may run easily from the board into the vessel below
prepared to receive it. Put half bricks or stones around the edge of
the inside of the barrel; place on them one end of some sticks about
two inches wide, inclining to the centre; on those place some straw to
the depth of two inches, over it scatter two pounds of slaked lime.
Put in ashes, about half of a bushel at a time, pack it well, by
pounding it down, and continue doing so until the barrel is full,
leaving a funnel-shaped hollow in the centre large enough to hold
several quarts of water. Use rain-water boiling hot. Let the water
disappear before adding more. If the ashes are packed very _tightly_
it may require two or three days before the lye will begin to run, but
it will be the stronger for it, and much better.
_To Make Boiled Soft Soap_.--Put in a kettle the grease consisting of
all kinds of fat that has accumulated in the kitchen, such as scraps
and bones from the soup-kettle, rinds from meat, etc.; fill the kettle
half full; if there is too much grease it can be skimmed off after the
soap is cold, for another kettle of soap. This is the only true test
when enough grease is used, as the lye will consume all that is needed
and no more. Make a fire under one side of it. The kettle should be in
an out-house or out of doors. Let it heat very hot so as to fry; stir
occasionally to prevent burning. Now put in the lye a gallon at a
time, watching it closely until it boils, as it sometimes runs over at
the beginning. Add lye until the kettle is full enough, but not _too
full to boil well_. Soap should boil from the _side_ and not the
middle, as this would be more likely to cause it to boil over. To test
the soap, to one spoonful of soap add one of rain-water; if it stirs
up very thick, the soap is good and will keep; if it becomes thinner,
it is not good. This is the result of one of three causes, either it
is too weak, or there is a deposit of dirt or it is too strong.
Continue to boil for a few hours, when it should flow from the stick
with which it is stirred like thick molasses; but if after boiling it
remains thin, let it stand over night, removing it from the fire, then
drain it off very carefully into another vessel, being very
particular to prevent any sediment from passing. Wash the kettle,
return the soap and boil again, if dirt was the cause; it will now be
thick and good; otherwise if it was _too strong_, rain-water added
will make it right, adding the water gradually until right and just
thick enough.
[Illustration]
FACTS WORTH KNOWING.
_An Agreeable Disinfectant:_--Sprinkle fresh ground coffee on a shovel
of hot coals, or burn sugar on hot coals. Vinegar boiled with myrrh,
sprinkled on the floor and furniture of a sick room, is an excellent
deodorizer.
_To Prevent Mold:_--A small quantity of carbolic acid added to paste,
mucilage and ink, will prevent mold. An ounce of the acid to a gallon
of whitewash will keep cellars and dairies from the disagreeable odor
which often taints milk and meat kept in such places.
_To Make Tracing-Paper:_--Dissolve a ball of white beeswax, one inch
in diameter, in half a pint of turpentine. Saturate the paper in this
bath and let it dry two or three days before using.
_To Preserve Brooms:_--Dip them for a minute or two in a kettle of
boiling suds once a week and they will last much longer, making them
tough and pliable. A carpet wears much longer swept with a broom cared
for in this manner.
_To Clean Brass-Ware, etc.:_--Mix one ounce of oxalic acid, six ounces
of rotten stone, all in powder, one ounce of sweet oil, and sufficient
water to make a paste. Apply a small portion, and rub dry with a
flannel or leather. The liquid dip most generally used consists of
nitric and sulphuric acids; but this is more corrosive.
_Polish or Enamel for Shirt Bosoms_ is made by melting together one
ounce of white wax, and two ounces of spermaceti; heat gently and turn
into a very shallow pan; when cold cut or break in pieces. When making
boiled starch the usual way, enough for a dozen bosoms, add to it a
piece of the polish the size of a hazel nut.
_An Erasive Fluid for the Removal of Spots on Furniture_, and all
kinds of fabrics, without injuring the color, is made of four ounces
of aqua ammonia, one ounce of glycerine, one ounce of castile soap and
one of spirits of wine. Dissolve the soap in two quarts of soft
water, add the other ingredients. Apply with a soft sponge and rub
out. Very good for deaning silks.
_To Remove the Odor of Onion_ from fish-kettle and saucepans in which
they have been cooked, put wood-ashes or sal soda, potash or lye; fill
with water and let it stand on the stove until it boils; then wash in
hot suds, and rinse well.
_To Clean Marble Busts:_--First free them from all dust, then wash
them with very weak hydrochloric acid. Soap injures the color of
marble.
_To Remove old Putty from Window Frames_, pass a red hot poker slowly
over it and it will come off easily.
_Hanging Pictures:_--The most safe material and also the best, is
copper wire, of the size proportioned to the weight of the picture.
When hung the wire is scarcely visible, and its strength is far
superior to cord.
_To Keep Milk Sweet:--_Put into a panful a spoonful of grated
horse-radish, it will keep it sweet for days.
_To Take Rust from Steel Implements or Knives:--_Rub them well with
kerosene oil, leaving them covered with it a day or so; then rub them
hard and well with finely powdered unslaked lime.
_Poison Water:--_Water boiled in galvanized iron becomes poisonous,
and cold water passed through zinc-lined iron pipes should never be
used for cooking or drinking. Hot water for cooking should never be
taken from hot water pipes; keep a supply heated in kettles.
_Scouring Soap for Cotton and Silk Goods:_--Mix one pound of common
soap, half a pound of beef-gall and one ounce and a half of Venetian
turpentine.
_A Paint for Wood or Stone that Resists all Moisture:_--Melt twelve
ounces of resin; mix with it, thoroughly, six gallons of fish oil and
one pound of melted sulphur. Rub up some ochre or any other coloring
substance with a little linseed oil, enough to give it the right,
color and thickness. Apply several coats of the hot composition with a
brush. The first coat should be very thin.
_To Ventilate a Room:_--Place a pitcher of cold water on a table in
your room and it will absorb all the gases with which the room is
filled from the respiration of those eating or sleeping in the
apartment. Very few realize how important such purification is for the
health of the family, or, indeed, understand or realize that there can
be any impurity in the rooms; yet in a few hours a pitcher or pail of
cold water--the colder the more effective--will make the air of a room
pure, but the water will be entirely unfit for use.
_To Fill Cracks in Plaster:_--Use vinegar instead of water to mix your
plaster of Paris. The resultant mass will be like putty, and will not
"set" for twenty or thirty minutes; whereas, if you use water the
plaster will become hard almost immediately, before you have time to
use it. Push it into the cracks and smooth it off nicely with a table
knife.
_To Take Spots from Wash Goods:_--Rub them with the yolk of egg before
washing.
_To Take White Spots from Varnished Furniture:_--Hold a hot stove lid
or plate over them and they will soon disappear.
_To Prevent Oil from Becoming Rancid:_--Drop a few drops of ether into
the bottle containing it.
_Troublesome Ants:_--A heavy chalk mark laid a finger's distance from
your sugar box and all around (there must be no space not covered)
will surely prevent ants from troubling.
_To Make Tough Meat Tender:_--Lay it a few minutes in a strong vinegar
water.
_To Remove Discoloration from Bruises:_--Apply a cloth wrung out in
very hot water, and renew frequently until the pain ceases. Or apply
raw beefsteak.
_A Good Polish for Removing Stains, Spots and Mildew from Furniture_
is made as follows: Take half a pint of ninety-eight per cent,
alcohol, a quarter of an ounce each of pulverized resin and gum
shellac, add half a pint of linseed oil; shake well and apply with a
brush or sponge.
_To Remove Finger-Marks:_--Sweet oil will remove finger-marks from
varnished furniture, and kerosene from oiled furniture.
_To Remove Paint from Black Silk:_--Patient rubbing with chloroform
will remove paint from black silk or any other goods, and will not
hurt the most delicate color or fabric.
_To Freshen Gilt Frames:_--Gilt frames may be revived by carefully
dusting them, and then washing with one ounce of soda beaten up with
the whites of three eggs. Scraped patches might be touched tip with
any gold paint. Castile soap and water, with proper care, may be used
to clean oil paintings; other methods should not be employed without
some skill.
_To Destroy Moths in Furniture:_--All the baking and steaming are
useless, as, although the moths may be killed, their eggs are sure to
hatch, and the upholstery to be well riddled. The naphtha-bath process
is effectual. A sofa, chair or lounge may be immersed in the large
vats used for the purpose, and all insect life will be absolutely
destroyed. No egg ever hatches after passing through the naphtha-bath;
all oil, dirt or grease disappears, and not the slightest damage is
done to the most costly article. Sponging with naphtha will not
answer. It is the immersion for two hours or more in the specially
prepared vats which is effectual.
_Slicing Pineapples:_--The knife used for peeling a pineapple should
not be used for slicing it, as the rind contains an acid that is apt
to cause a swollen mouth and sore lips. The Cubans use salt as an
antidote for the ill effects of the peel.
_To Clean Iron Sinks:_--Rub them well with a cloth wet with kerosene
oil.
_To Erase Discoloration on Stone China:_--Dishes and cups that are
used for baking custards, puddings, etc., that require scouring, may
be easily cleaned by rubbing with a damp cloth dipped in whiting or
"Sapolio," then washed as usual.
_To Remove Ink, Wine or Fruit Stains:_--Saturate well in tomato juice;
it is also an excellent thing to remove stains from the hands.
_To Set Colors in Washable Goods:_--Soak them previous to washing in a
water in which is allowed a tablespoonful of ox-gall to a gallon of
water.
_To Take out Paint:_--Equal parts of ammonia and turpentine will take
paint out of clothing, no matter how dry or hard it may be. Saturate
the spot two or three times, then wash out in soap-suds. Ten cents'
worth of oxalic acid dissolved in a pint of hot water will remove
paint spots from the windows. Pour a little into a cup, and apply to
the spots with a swab, but be sure not to allow the acid to touch the
hands. Brasses may be quickly cleaned with it. Great care must be
exercised in labeling the bottle, and putting it out of the reach of
children, as it is a deadly poison.
_To Remove Tar from Cloth:_--Saturate the spot and rub it well with
turpentine, and every trace of tar will be removed.
_To Destroy Ants:_--Ants that frequent houses or gardens may be
destroyed by taking flour of brimstone half a pound, and potash four
ounces; set them in an iron or earthen pan over the fire until
dissolved and united; afterwards beat them to a powder, and infuse a
little of this powder in water, and wherever you sprinkle it the ants
will fly the place.
_Simple Disinfectant:_--The following is a refreshing disinfectant for
a sick room, or any room that has an unpleasant aroma prevading it:
Put some fresh ground coffee in a saucer, and in the centre place a
small piece of camphor gum, which light with a match. As the gum
burns, allow sufficient coffee to consume with it. The perfume is very
pleasant and healthful, being far superior to pastiles, and very much
cheaper.
_Cure for Hiccough:_--Sit erect and inflate the lungs fully. Then,
retaining the breath, bend forward slowly until the chest meets the
knees. After slowly arising again to the erect position, slowly exhale
the breath. Repeat this process a second time, and the nerves will be
found to have received an access of energy that will enable them to
perform their natural functions.
_To Keep out Mosquitoes and Bats:_--If a bottle of the oil of
pennyroyal is left uncorked in a room at night, not a mosquito, nor
any other blood-sucker, will be found there in the morning. Mix potash
with powdered meal, and throw it into the rat-holes of a cellar, and
the rats will depart. If a rat or a mouse get into your pantry, stuff
into its hole a rag saturated with a solution of cayenne pepper, and
no rat or mouse will touch the rag for the purpose of opening
communication with a depot of supplies.
_Salt will Curdle New Milk_; hence, in preparing porridge, gravies,
etc., the salt should not be added until the dish is prepared.
_To Prevent Rust on Flat-Irons:_--Beeswax and salt will make your
rusty flat-irons as smooth and clean as glass. Tie a lump of wax in a
rag and keep it for that purpose. When the irons are hot, rub them
first with the wax rag, then scour with a paper or cloth sprinkled
with salt.
_To Prevent Rust on Knives:_--Steel knives which are not in general
use may be kept from rusting if they are dipped in a strong solution
of soda: one part water to four of soda; then wipe dry, roll in
flannel and keep in a dry place.
_Flowers May be Kept Very Fresh over Night_ if they are excluded from
the air. To do this, wet them thoroughly, put in a damp box, and cover
with wet raw cotton or wet newspaper, then place in a cool spot.
_To Sweeten Milk:_--Milk which is slightly turned or changed may be
sweetened and rendered fit for use again by stirring in a little soda.
_To Scour Knives Easily:_--Mix a small quantity of baking soda with
your brick-dust and see if your knives do not polish better.
_To Soften Boots and Shoes:_--Kerosene will soften boots and shoes
which have been hardened by water, and render them as pliable as new.
Kerosine will make tin kettles as bright as new. Saturate a woolen rag
and rub with it. It will also remove stains from clean varnished
furniture.
_Faded Goods:_--Plush goods and all articles dyed with aniline colors,
which have faded from exposure to the light, will look as bright as
new after sponging with chloroform.
_Choking:_--A piece of food lodged in the throat may sometimes be
pushed down with the finger, or removed with a hair-pin quickly
straightened and hooked at the end, or by two or three vigorous blows
on the back between the shoulders.
_To Prevent Mold on the Top of Glasses of Jelly_, lay a lump of
paraffine on the top of the hot jelly, letting it melt and spread over
it. No brandy paper and no other covering is necessary. If preferred
the paraffine can be melted and poured over after the jelly is cold.
_To Preserve Ribbons and Silks:_--Ribbons and silks should be put away
for preservation in brown paper; the chloride of lime in white paper
discolors them. A white satin dress should be pinned up in blue paper
with brown paper outside sewn together at the edges.
_To Preserve Bouquets:_--Put a little saltpetre in the water you use
for your bouquets and the flowers will live for a fortnight.
_To Destroy Cockroaches:_--Hellebore sprinkled on the floor at night.
They eat it and are poisoned.
_To Remove Iron Rust:_--Lemon juice and salt will remove ordinary iron
rust. If the hands are stained there is nothing that will remove the
stains as well as lemon. Cut a lemon in halves and apply the cut
surface as if it were soap.
_To Keep Bar Soap:_--Cut it into pieces and put it into a dry place;
it is more economical to use after it has become hard, as it does not
waste so readily.
_To Brighten Carpets:_--Carpets after the dust has been beaten out may
be brightened by scattering upon them corn meal mixed with salt and
then sweeping it off. Mix salt and meal in equal proportions. Carpets
should be thoroughly beaten on the wrong side first and then on the
right side, after which spots may be removed by the use of ox-gall or
ammonia and water.
_Silver Tea and Coffeepot:_--When putting away those not in use every
day lay a little stick across the top under the cover. This will allow
fresh air to get in and prevent the mustiness of the contents,
familiar to hotel and boarding-house sufferers.
_To Prevent Creaking of Bedsteads:_--If a bedstead creaks at each
movement of the sleeper, remove the slats, and wrap the ends of each
in old newspapers.
_To Clean Unvarnished Black Walnut:_--Milk, sour or sweet, well rubbed
in with an old soft flannel, will make black walnut look new.
_To Prevent Cracking of Bottles and Fruit Jars:_--If a bottle or
fruit-jar that has been more than once used is placed on a towel
thoroughly soaked in hot water, there is little danger of its being
cracked by the introduction of a hot liquid.
_To Prevent Lamp-wicks from Smoking:_--Soak them in vinegar and then
dry them thoroughly.
Rub the nickel stove-trimmings and the plated handles and hinges of
doors with kerosene and whiting, and polish with a dry cloth.
_Death to Bugs:_--Varnish is death to the most persistent bug. It is
cheap--ten cents' worth will do for one bedstead--is easily used, is
safe, and improves the looks of the furniture to which it is applied.
The application, must, however, be thorough, the slats, sides, and
every crack and corner receiving attention.
That salt should be eaten with nuts to aid digestion.
That milk which stands too long makes bitter butter.
_To Clean Drain Pipes:_--Drain pipes, and all places that are sour or
impure, may be cleaned with lime-water or carbolic acid.
If oil-cloth be occasionally rubbed with a mixture of beeswax and
turpentine, it will last longer.
_To Remove Mildew from Cloth:_--Put a teaspoonful of chloride of lime
into a quart of water, strain it twice, then dip the mildewed places
in this weak solution; lay in the sun; if the mildew has not
disappeared when dry, repeat the operation. Also soaking the article
in sour milk and salt; then lay in the sun; repeat until all the
mildew is out.
_To Take Ink out of Linen:_--Dip the ink spot in pure melted tallow,
then wash out the tallow and the ink will come out with it. This is
said to be unfailing. Milk will remove ink from linen or colored
muslins, when acids would be ruinous, by soaking the goods until the
spot is very faint and then rubbing and rinsing in cold water.
Ink spots on floors can be extracted by scouring with sand wet in oil
of vitriol and water. When ink is removed, rinse with strong pearl-ash
water.
_To Toughen Lamp Chimneys and Glass-ware:_--Immerse the article in a
pot filled with cold water, to which some common salt has been added.
Boil the water well, then cool slowly. Glass treated in this way will
resist any sudden change of temperature.
_To Remove Paint from Window-glass:_--Rub it well with hot sharp
vinegar.
_To Clean Stove-pipe:_--A piece of zinc put on the live coals in the
stove will clean out the stove-pipe.
_Packing Bottles:_--India-rubber bands slipped over them will prevent
breakage.
_To Clean Ivory Ornaments:_--When ivory ornaments become yellow or
dusky, wash them well in soap and water with a small brush, to clean
the carvings, and then place them, while wet, in the sunshine. Wet
them with soapy water for two or three days, several times a day,
still keeping them in the sunshine, then wash them again, and they
will be perfectly white.
_Stained Brass:_--Whiting wet with aqua ammonia, will cleanse brass
from stains, and is excellent for polishing faucets and door-knobs of
brass or silver. "Sapolio" is still better.
_Hartshorn_ applied to the stings of poisonous insects will allay the
pain and stop the swelling; or apply oil of sassafras, which is
better. Bee stings should be treated in this way.
_For Cleaning Glass Bottles:_--Crush egg-shells into small bits, or a
few carpet tacks, or a small quantity of gunshot, put into the bottle;
then fill one-half full of strong soap-suds; shake thoroughly, then
rinse in clear water. Will look like new.
_Cutting off Glass Bottles for Clips and Jars:_--A simple, practical
way is to take a red-hot poker with a pointed end; make a mark with a
file to begin the cut; then apply the hot iron and a crack will start,
which will follow the iron wherever it is carried. This is, on the
whole, simple, and better than the use of strings wet with turpentine,
etc.
_Cistern Water may be Purified_ by charcoal put in a bag and hung in
the water.
_Salt will Remove the Stain from Silver_ caused by eggs, when applied
dry with a soft cloth.
_Opened Fruit, Fish or Vegetables:_--Never allow opened fruit, fish or
vegetables to stand in the tin can. Never stir anything in tin, or, if
it is done, use a wooden spoon. In lifting pies or cakes from bright
tin pans, use great caution that the knife does not scrape off flecks
of bright metal.
Never use water which has stood in a lead pipe over night. _Not less
than a wooden bucketful should be allowed to run._
Never use water from a stone reservoir for cooking purposes.
Never allow fresh meat to remain in paper; it absorbs the juices.
Never keep vinegar or yeast in stone crocks or jugs; their acid
attacks the glazing, which is said to be poisonous. Glass for either
is better.
_Squeaking Doors_ ought to have the hinges oiled by putting on a drop
from the sewing machine oil-can.
_Plate Glass and Mirrors:_--A soft cloth wet in alcohol, is excellent
to wipe off plate glass and mirrors, and prevents their becoming
frosty in winter.
A red-hot iron will soften old putty so that it can be easily removed.
_To Test Nutmegs:_--Prick them with a pin; if good, the oil will
instantly spread around the puncture.
_A Good Way to Clean Mica_ in a stove that has become blackened with
smoke, is to take it out, and thoroughly wash it with vinegar. If the
black does not come off at once, let it soak a little.
_To Banish Rats from the Premises_, use pounded glass mixed with dry
corn meal, placed within their reach. Sprinkling cayenne pepper in
their holes will also banish them. Chloride of lime is an infallible
remedy, spread around where they come, and thrown into their holes; it
should be renewed once in two weeks. Tar is also a good remedy.
_To Prevent the Odor of Boiling Ham or Cabbage:_--Throw red pepper
pods or a few bits of charcoal into the pan they are cooking in.
_To Brighten Gilt Frames:_--Take sufficient flour of sulphur to give a
golden tinge to about one and one-half pints of water, and in this
boil four or five bruised onions, or garlic, which will answer the
same purpose. Strain off the liquid, and with it, when cold, wash with
a soft brush any gilding which requires restoring, and when dry, it
will come out as bright as new work.
All cooking utensils, including iron-ware, should be washed outside
and inside in hot, soapy water; rinsed in clean, hot water, wiped dry
with a dry towel; a soapy or greasy dish-cloth should never be used
for the purpose.
A cake of sapolio should be kept in every kitchen, to be used freely
on all dishes that require scouring and cleansing. All tins that have
become discolored can be made as bright and clean as new by the use of
sapolio; also shines dishes; and, in fact, almost all articles that
require any scouring. Purchased at all groceries. One of the most
useful articles ever used in the kitchen.
[Illustration]
TOILET RECIPES, ITEMS.
COLOGNE WATER. (Superior.)
Oil of lavender two drachms, oil of rosemary one drachm and a half,
orange, lemon and bergamot, one drachm each of the oil; also two
drachms of the essence of musk, attar of rose ten drops, and a pint of
proof spirit. Shake all together thoroughly three times a day for a
week.
JOCKEY CLUB BOUQUET.
Mix one pint extract of rose, one pint extract of tuberose, half a
pint of extract of cassia, four ounces extract of jasmine, and three
ounces tincture of civet. Filter the mixture.
ROSE-WATER.
Preferable to the distilled for a perfume, or for culinary purposes.
Attar of rose, twelve drops; rub it up with half an ounce of white
sugar and two drachms carbonate magnesia; then add gradually one quart
of water and two ounces of proof spirit, and filter through paper.
BAY RUM.
French proof spirit one gallon, extract bay six ounces. Mix and color
with caramel; needs no filtering.
LAVENDER WATER.
Oil of lavender two ounces, orris root half an ounce, spirits of wine
one pint. Mix and keep two or three weeks. It may then be strained
through two thicknesses of blotting-paper and is ready for use.
CREAM OF LILIES.
Best white castor oil; pour in a little strong solution of sal tartar
in water, and shake it until it looks thick and white. Perfume with
lavender.
CREAM OF ROSES.
Olive oil one pound, attar of roses fifty drops, oil of rosemary
twenty-five drops; mix, and color it with alkanet root.
COLD CREAM.
Melt one ounce oil of almonds, half ounce spermaceti, one drachm white
wax, and then add two ounces of rose-water, and stir it constantly
until cold.
LIP-SALVE.
Melt one ounce white wax, one ounce sweet oil, one drachm spermaceti,
and throw in a piece of alkanet root to color it, and when cooling,
perfume it with oil rose, and then pour it into small white jars or
boxes.
FOR DANDRUFF.
Take glycerine four ounces, tincture of cantharides five ounces, bay
rum four ounces, water two ounces. Mix, and apply once a day and rub
well down the scalp.
HAIR INVIGORATOR.
Bay rum two pints, alcohol one pint, castor oil one ounce, carb.
ammonia half an ounce, tincture of cantharides one ounce. Mix them
well. This compound will promote the growth of the hair and prevent it
from falling out.
MACASSAR OIL FOR THE HAIR.
Renowned for the past fifty years, is as follows: Take a quarter of an
ounce of the chippings of alkanet root, tie this in a bit of coarse
muslin and put it in a bottle containing eight ounces of sweet oil;
cover it to keep out the dust; let it stand several days; add to this
sixty drops of tincture of cantharides, ten drops of oil of rose,
neroli and lemon each sixty drops; let it stand one week and you will
have one of the most powerful stimulants for the growth of the hair
ever known.
_Another:_--To a pint of strong sage tea, a pint of bay rum and a
quarter of an ounce of the tincture of cantharides, add an ounce of
castor oil and a teaspoonful of rose, or other perfume. Shake well
before applying to the hair, as the oil will not mix.
PHALON'S INSTANTANEOUS HAIR DYE.
To one ounce of crystallized nitrate of silver, dissolved in one ounce
of concentrated aqua ammonia, add one ounce of gum arabic and six
ounces of soft water. Keep in the dark. Remember to remove all grease
from the hair before applying the dye.
There is danger in some of the patent hair dyes, and hence the
_Scientific American_ offers what is known as the walnut hair dye. The
simplest form is the expressed juice of the bark or shell of green
walnuts. To preserve the juice a little alcohol is commonly added to
it with a few bruised cloves, and the whole digested together, with
occasional agitation, for a week or fortnight, when the clear portion
is decanted, and, if necessary, filtered. Sometimes a little common
salt is added with the same intention. It should be kept in a cool
place. The most convenient way of application is by means of a sponge.
DYE FOR WHITE OR LIGHT EYEBROWS.
Boil an ounce of walnut bark in a pint of water for an hour. Add a
lump of alum the size of a filbert, and when cold, apply with a
camel's-hair brush.
HAIR WASH.
One penny's worth of borax, half a pint of olive oil, one pint of
boiling water.
Pour the boiling water over the borax and oil; let it cool; then put
the mixture into a bottle. Shake it before using, and apply it with a
flannel. Camphor and borax, dissolved in boiling water and left to
cool, make a very good wash for the hair; as also does rosemary water
mixed with a little borax. After using any of these washes, when the
hair becomes thoroughly dry, a little pomatum or oil should be rubbed
in to make it smooth and glossy--that is, if one prefers oil on the
hair.
OXMARROW-POMADE FOR THE HAIR.
One marrow bone, half a pint of oil, ten cents' worth of citronella.
Take the marrow out of the bone, place it in warm water, let it get
almost to boiling point, then let it cool and pour the water away;
repeat this three times until the marrow is thoroughly "fined." Beat
the marrow to a cream with a silver fork, stir the oil in, drop by
drop, beating all the time; when quite cold add the citronella, pour
into jars and cover down.
TO INCREASE THE HAIR IN THE BROWS.
Clip them and anoint with a, little sweet oil. Should the hair fall
out, having been full, use one of the hair invigorators.
BANDOLINE.
To one quart of rose-water add an ounce and a half of gum tragacanth;
let it stand forty-eight hours, frequently straining it, then strain
through a coarse linen cloth; let it stand two days, and again strain;
add to it a drachm of oil of roses. Used by ladies dressing their
hair, to make it lie in any position.
COMPLEXION WASH.
Put in a vial one drachm of benzoin gum in powder, one drachm nutmeg
oil, six drops of orange-blossom tea, or apple blossoms put in half
pint of rain-water and boiled down to one teaspoonful and strained,
one pint of sherry wine. Bathe the face morning and night; will remove
all flesh-worms and freckles, and give a beautiful complexion. Or, put
one ounce of powdered gum of benzoin in a pint of whisky; to use, put
in water in wash-bowl till it is milky, allowing it to dry without
wiping. This is perfectly harmless.
Cream cures sun-burn on some complexions, lemon juice is best on
others, and cold water suits still others best.
BURNET'S CELEBRATED POWDER FOR THE FACE.
Five cents' worth of bay rum, five cents' worth of magnesia snowflake,
five cents' worth of bergamot, five cents' worth of oil of lemon; mix
in a pint bottle and fill up with rain-water. Shake well, and apply
with a soft sponge or cloth.
TOILET OR FACE POWDER.
Take a quarter of a pound of wheat starch pounded fine; sift it
through a fine sieve, or a piece of lace; add to it eight drops of oil
of rose, oil of lemon thirty drops, oil of bergamot fifteen drops.
Rub thoroughly together.
The French throw this powder into alcohol, shaking it, letting it
settle, then pouring off the alcohol and drying the powder. In that
case, the perfume is added lastly.
TO REMOVE FRECKLES.
The following lotion is highly recommended: One ounce of lemon juice,
a quarter of a drachm of powdered borax, and half a drachm of sugar;
mix in a bottle, and allow them to stand a few days, when the liquor
should be rubbed occasionally on the hands and face. Another
application is: Friar's balsam one part, rose-water twenty parts.
Powdered nitre moistened with water and applied to the face night and
morning, is said to remove freckles without injury to the skin.
Also, a tablespoonful of freshly grated horse-radish, stirred into a
cupful of sour milk; let it stand for twelve hours, then strain and
apply often. This bleaches the complexion also, and takes off tan.
TO REMOVE MOTH PATCHES.
Into a pint of rum put a tablespoonful of flour of sulphur. Apply this
to the patches once a day, and they will disappear in two or three
weeks.
CURE FOR PIMPLES.
One teaspoonful of carbolic acid and one pint of rose-water mixed is
an excellent remedy for pimples. Bathe the skin thoroughly and often,
but do not let the wash get into the eyes.
This wash is soothing to mosquito bites, and irritations of the skin
of every nature.
It is advisable, in order to clear the complexion permanently, to
cleanse the blood; then the wash would be of advantage.
To obtain a good complexion, a person's diet should receive the first
attention. Greasy food, highly spiced soups, hot bread and butter,
meats or game, rich gravies, alcoholic liquors, coffee--all are
injurious to the complexion. Strong tea used daily will after a time
give the skin the color and appearance of leather. Coffee affects the
nerves more, but the skin less, and a healthy nervous system is
necessary to beauty. Eating between meals, late suppers, over-eating
at meals, eating sweetmeats, candies, etc., all these tend to
disorder the blood, producing pimples and blotches.
Washing of the face or skin is another consideration for a good
complexion; it should be thoroughly washed in plenty of luke-warm
water with some mild soap--then rinsed in clear water _well_; dry with
a thick soft towel. If suds is left or wiped off the skin, the action
of the air and sun will tan the surface, and permanently deface the
complexion; therefore one should be sure to thoroughly rinse off all
soap from the skin to avoid the tanning, which will leave a brown or
yellow tinge impossible to efface.
PEARL SMELLING SALTS.
Powdered carbonate of ammonia one ounce, strong solution of ammonia
half a fluid ounce, oil of rosemary ten drops, oil of bergamot ten
drops. Mix, and while moist put in wide-mouthed bottle which is to be
well closed.
PEARL TOOTH POWDER.
Prepared chalk half a pound, powdered myrrh two ounces; camphor two
drachms, orris root, powdered, two ounces; moisten the camphor with
alcohol and mix well together.
REMOVING TARTAR FROM THE TEETH.
This preparation is used by dentists. Pure muriatic acid one ounce,
water one ounce, honey two ounces, mix thoroughly. Take a tooth-brush,
and wet it freely with this preparation, and briskly rub the black
teeth, and in a moment's time they will be perfectly white; then
immediately wash out the mouth well with water, that the acid may not
act on the enamel of the teeth. This should be done only occasionally.
BAD BREATH.
Bad breath from catarrh, foul stomach, or bad teeth, may be
temporarily relieved by diluting a little bromo chloralum with eight
or ten parts of water, and using it as a gargle, and swallowing a few
drops before going out. A pint of bromo chloralum costs fifty cents,
but a small vial will last a long time.
SHAVING COMPOUND.
Half a pound of plain, white soap, dissolved in a small quantity of
alcohol, as little as can be used; add a tablespoonful of pulverized
borax. Shave the soap and put it in a small tin basin or cup; place it
on the fire in a dish of boiling water; when melted, add the alcohol,
and remove from the fire; stir in oil of bergamot sufficient to
perfume it.
BARBER'S SHAMPOO MIXTURE.
Dissolve half an ounce of carbonate of ammonia and one ounce of borax
in one quart of water; then add two ounces of glycerine in three
quarts of New England rum, and one quart of bay rum. Moisten the hair
with this liquid; shampoo with the hands until a light lather is
formed; then wash off with plenty of clean water.
RAZOR-STROP PASTE.
Wet the strop with a little sweet oil, and apply a little flour of
emery evenly over the surface.
CAMPHOR ICE.
Melt together over a water bath white wax and spermaceti each one
ounce, camphor two ounces, sweet almond oil, one pound, then triturate
until the mixture has become homogeneous, and allow one pound of
rose-water to flow in slowly during the operation. Excellent for
chapped lips or hands.
ODORIFEROUS OR SWEET-SCENTING BAGS.
Lavender flowers one ounce, pulverized orris, two drachms, bruised
rosemary leaves half ounce, musk five grains, attar of rose five
drops. Mix well, sew up in small flat muslin bags, and cover them with
fancy silk or satin.
These are very nice to keep in your bureau drawers or trunk, as the
perfume penetrates through the contents of the trunk or drawers. An
acceptable present to a single gentleman.
HOW TO KEEP BRUSHES CLEAN.
The best way in which to clean hair-brushes is with spirits of
ammonia, as its effect is immediate. No rubbing is required, and cold
water can be used just as successfully as warm. Take a tablespoonful
of ammonia to a quart of water, dip the hair part of the brush without
wetting the ivory, and in a moment the grease is removed; then rinse
in cold water, shake well, and dry in the air, but not in the sun.
Soda and soap soften the bristles and invariably turn the ivory
yellow.
TOILET ITEMS.
Mutton tallow is considered excellent to soften the hands. It may be
rubbed on at any time when the hands are perfectly dry, but the best
time is when retiring, and an old pair of soft, large gloves
thoroughly covered on the inside with the tallow and glycerine in
equal parts, melted together, can be worn during the night with the
most satisfactory results.
Four parts of glycerine and five parts of yolks of eggs thoroughly
mixed, and applied after washing the hands, is also considered
excellent.
For chapped hands or face: One ounce of glycerine, one ounce of
alcohol mixed, then add eight ounces of rose-water.
Another good rule is to rub well in dry oatmeal after every washing,
and be particular regarding the quality of soap. Cheap soap and hard
water are the unknown enemies of many people, and the cause of rough
skin and chapped hands. Castile soap and rain-water will sometimes
cure without any other assistance.
Camphor ice is also excellent, and can be applied with but little
inconvenience. Borax dissolved and added to the toilet water is also
good.
For chapped lips, beeswax dissolved in a small quantity of sweet oil,
by heating carefully. Apply the salve two or three times a day, and
avoid wetting the lips as much as possible.
To soften the hands: One can have the hands in soap-suds with soft
soap without injury to the skin if the hands are dipped in vinegar or
lemon juice immediately after. The acids destroy the corrosive effects
of the alkali, and make the hands soft and white. Indian meal and
vinegar or lemon juice used on hands where roughened by cold or labor
will heal and soften them. Rub the hands in this, then wash off
thoroughly and rub in glycerine. Those who suffer from chapped hands
will find this comforting.
To remove stains, rub a slice of raw potato upon the stains; or wash
the hands in lemon juice or steeped laurel-leaves.
To give a fine color to the nails, the hands and fingers must be well
lathered and washed with fine soap; then the nails must be rubbed with
equal parts of cinnebar and emery, followed by oil of bitter almonds.
To take white spots from the nails, melt equal parts of pitch and
turpentine in a small cup; add to it vinegar and powdered sulphur. Rub
this on the nails and the spots will soon disappear.
TOILET SOAP.
One pound of washing soda, one pound of lard or clear tallow, half a
pound of unslaked lime, one tablespoonful of salt, three quarts of
water. Put the soda and lime in a large dish, and pour over the water,
boiling hot; stir until dissolved; let it stand until clear, then pour
off the clear liquid, add the grease and salt; boil four hours, then
pour into pans to cool. If it should be inclined to curdle or
separate, indicating the lime to be too strong, pour in a little more
water, and boil again. Perfume as you please, and pour into molds or a
shallow dish, and, when cold, cut into bars to dry.
ANTIDOTES FOR POISONS.
The following list gives some of the more common poisons and the
remedies most likely to be on hand in case of need:--
_Acids:_--These cause great heat and sensation of burning pain from
the mouth down to the stomach. The remedies are-: Magnesia, soda,
pearl ash, or soap dissolved in water, every two minutes; then use the
stomach pump, or an emetic.
_Alkali:_--Drink freely of water with vinegar or lemon juice in it,
made very strong of the sour.
_Ammonia:_--Remedy is lemon juice or vinegar.
_Arsenic Remedies:_--Give prompt emetic of mustard and salt, a
tablespoonful of each, in a coffeecup of _warm_ water; then follow
with sweet oil, butter made warm, or milk. Also may use the white of
an egg in half a cupful of milk or lime water. Chalk and water is
good, and the preparation of iron, ten drops in water every half hour:
hydrated magnesia.
_Alcohol:_--First cleanse out the stomach by an emetic, then dash
cold water on the head, and give ammonia (spirits of hartshorn).
_Laudanum, Morphine, Opium:_--First give a strong emetic of mustard
and water, then very strong coffee and acid drinks; dash cold water on
the head, then keep in motion.
_Belladonna:_--Give an emetic of mustard, salt and water; then drink
plenty of vinegar and water or lemonade.
_Charcoal:_--In poisons, by carbonic gas, remove the patient to the
open air, dash cold water on the head and body, and stimulate the
nostrils and lungs with hartshorn, at the same time rubbing the chest
briskly.
_Corrosive Sublimate, Saltpetre, Blue Vitriol, Bed-bug Poison:_--Give
white of egg, freshly mixed with water, in large quantities; or give
wheat flour and water, or soap and water freely, or salt and water, or
large draughts of milk.
_Lead:_--White lead and sugar of lead. Give an emetic, then follow
with cathartics, such as castor oil, and epsom salts especially.
_Nux Vomica:_--First emetics, and then brandy.
_Oxalic Acid (frequently taken for epsom salts):_--First give soap and
water, or chalk or magnesia and water. Give every two minutes.
_White Vitriol:_--Give plenty of milk and water.
_Tartar Emetic:_--Take large doses of tea made of white oak bark, or
peruvian bark. Drink plenty of warm water to encourage vomiting; then,
if the vomiting should not stop, give a grain of opium in water.
_Nitrate of Silver (lunar caustic):_--Give a strong solution of common
salt and water, and then an emetic.
_Verdigris:_--Give plenty of white of egg and water.
_Tobacco:_--Emetics, frequent draughts of cold water; camphor and
brandy.
MISCELLANEOUS.
FRENCH WORDS IN COOKING.
_Aspic:_--Savory jelly for cold dishes.
_Au gratin:_--Dishes prepared with sauce and crumbs and baked.
_Bouchées:_--Very thin patties or cakes, as name indicates--mouthfuls.
_Baba:_--A peculiar, sweet French yeast cake.
_Bechamel:_--A rich, white sauce made with stock.
_Bisque:_--A white soup made of shell fish.
_To Blanch:_--To place any article on the fire till it boils, then
plunge it in cold water; to whiten poultry, vegetables, etc. To remove
the skin by immersing in boiling water.
_Bouillon:_--A clear soup, stronger than broth, yet not so strong as
_consommé_, which is "reduced" soup.
_Braisé:_--Meat cooked in a closely covered stewpan, so that it
retains its own flavor and those of the vegetables and flavorings put
with it.
_Brioche:_--A very rich, unsweetened French cake made with yeast.
_Cannelon:_--Stuffed rolled-up meat.
_Consommé:_--Clear soup or bouillon boiled down till very rich, _i.e._
consumed.
_Croquettes:_--A savory mince of fish or fowl, made with sauce into
shapes, and fried.
_Croustades:_--Fried forms of bread to serve minces or other meats
upon.
_Entrée:_--A small dish, usually served between the courses at dinner.
_Fondue:_--A light preparation of melted cheese.
_Fondant:_--Sugar boiled and beaten to a creamy paste.
_Hollandaise Sauce:_--A rich sauce, something like hot mayonnaise.
_Matelote:_--A rich fish stew, with wine.
_Mayonnaise:_--A rich salad dressing.
_Meringue:_--Sugar and white of egg beaten to sauce.
_Marmade:_--A liquor of spices, vinegar, etc., in which fish or meats
are steeped before cooking.
_Miroton:_--Cold meat warmed in various ways, and dished in circular
form.
_Purse:_--This name is given to very thick soups, the ingredients for
thickening which have been rubbed through a sieve.
_Poulette Sauce:_--A bechamel sauce, to which white wine and sometimes
eggs are added.
_Ragout:_--A rich, brown stew, with mushrooms, vegetables, etc.
_Piquante:_--A sauce of several flavors, acid predominating.
_Quenelles_:--Forcemeat with bread, yolks of eggs highly seasoned, and
formed with a spoon to an oval shape; then poached and used either as
a dish by themselves, or to garnish.
_Remoulade:_--A salad dressing differing from mayonnaise, in that the
eggs are hard boiled and rubbed in a mortar with mustard, herbs, etc.
_Rissole:_--Rich mince of meat or fish rolled in thin pastry and
fried.
_Roux:_--A cooked mixture of butter and flour, for thickening soups
and stews.
_Salmi:_--A rich stew of game, cut up and dressed, when half roasted.
_Sauter:_--To toss meat, etc., over the fire, in a little fat.
_Soufflé:_--A very light, much whipped-up pudding or omelette.
_Timbale:_--A sort of pie in a mold.
_Vol au vents:_--Patties of very light puff paste, made without a dish
or mold, and filled with meat or preserves, etc.
_Catherine Owen, in Good Housekeeping._
* * * * *
ARTICLES REQUIRED FOR THE KITCHEN.
The following list will show what articles are necessary for the
kitchen, and will be quite an aid to young housekeepers when about
commencing to furnish the utensils needed in the kitchen department,
and may prove useful to many.
3 Sweeping brooms and 1 dust-pan.
1 Whisk broom.
1 Bread box.
2 Cake boxes.
1 Large flour box.
1 Dredging box.
1 Large-sized tin pepper box.
1 Spice box containing smaller spice boxes.
2 Cake pans, two sizes.
4 Bread pans.
2 Square biscuit pans.
1 Apple corer.
1 Lemon squeezer.
1 Meat cleaver.
3 Kitchen knives and forks.
1 Large kitchen fork and 4 kitchen spoons, two sizes.
1 Wooden spoon for cake making.
1 Large bread knife.
1 Griddle cake turner, also 1 griddle.
1 Potato masher.
1 Meat board.
1 Dozen patty pans; and the same number of tartlet pans.
1 Large tin pail and 1 wooden pail.
2 Small tin pails.
1 Set of tin basins.
1 Set of tin measures.
1 Wooden butter ladle.
1 Tin skimmer.
1 Tin steamer.
2 Dippers, two sizes.
2 Funnels, two sizes.
1 Set of jelly cake tins.
4 Pie pans.
3 Pudding molds, one for boiling, two for baking, two sizes.
2 Dish pans, two sizes.
2 Cake or biscuit cutters, two sizes.
2 Graters, one large and one small.
1 Coffee canister.
1 Tea canister.
1 Tin or granite-ware teapot.
1 Tin or granite-ware coffeepot.
4 Milk pans, 1 milk strainer.
1 Dozen iron gem pans or muffin rings.
1 Coarse gravy strainer, 1 fine strainer.
1 Colander.
1 Flour sifter.
2 Scoops, one for flour, one for sugar.
2 Jelly molds, two sizes.
1 Can opener, 1 egg beater.
1 Cork screw.
1 Chopping-knife.
2 Wooden chopping-bowls, two sizes.
1 Meat saw.
2 Large earthen bowls.
4 Stone jars.
1 Coffee mill.
1 Candlestick.
2 Market baskets, two sizes.
1 Clock.
1 Ash bucket.
1 Gridiron.
2 Frying pans or spiders, two sizes.
4 Flat-irons, 2 number 8 and 2 number 6.
2 Dripping pans, two sizes.
3 Iron kettles, porcelain lined if possible.
1 Corn beef or fish kettle.
1 Tea-kettle.
2 Granite-ware stewpans, two sizes.
1 Wire toaster.
1 Double kettle for cooking custards, grains, etc.
2 Sugar boxes, one for coarse and one for fine sugar.
1 Waffle iron.
1 Step ladder.
1 Stove, 1 coal shovel.
1 Pair of scales.
2 Coal hods or buckets.
1 Kitchen table, 2 kitchen chairs.
1 Large clothes basket.
1 Wash boiler, 1 wash board.
8 Dozen clothes pins.
1 Large nail hammer and one small tack hammer.
1 Bean pot.
1 Clothes wringer.
An ingenious housewife will manage to do with less conveniences, but
these articles, if they can be purchased in the commencement of
housekeeping, will save time and labor, making the preparation of food
more easy--and it is always economy in the end to get the best
material in all wares, as, for instance, the double plate tin will
last for years, whereas the poor kind has to be replaced in a short
time; the low-priced earthenware is soon broken up, whereas the strong
stoneware, costing but a trifle more, lasts almost a lifetime.
In relation to the economy and management of the kitchen, I might
suggest that the most essential thing is cleanliness in cooking, and
also cleanliness with your person as well as in the keeping of the
kitchen.
The hands of the cook should be always thoroughly cleansed before
touching or handling anything pertaining to the cooking. Next there
should never be anything wasted or thrown away that can be turned to
account, either for your own family or some family in poor
circumstances. Bread that has become hard can be used for toasting, or
for stuffing and pudding. In warm weather any gravies or soups that
are left from the preceding day should be boiled up and poured into
clean pans. This is particularly necessary where vegetables have been
added to the preparation, as it then so soon turns sour. In cooler
weather, every other day will be often enough to warm up these things.
In cooking, clear as you go; that is to say, do not allow a host of
basins, plates, spoons, and other utensils, to accumulate on the
dressers and tables whilst you are engaged in preparing the dinner. By
a little management and forethought, much confusion may be saved in
this way. It is as easy to put a thing in its place when it is done
with, as it is to keep continually moving it to find room for fresh
requisites. For instance, after making a pudding, the flour-tub,
paste-board, and rolling-pin, should be put away, and any basins,
spoons, etc., should be neatly packed up near the sink, to be washed
when the proper time arrives. Neatness, order and method should be
always observed.
Never let your stock of spices, salt, seasoning, herbs, etc., dwindle
down so low that some day, in the midst of preparing a large dinner,
you find yourself minus a very important ingredient, thereby causing
much confusion and annoyance.
After you have washed your saucepans, fish-kettle, etc., stand them
before the fire for a few minutes to get thoroughly dry inside,
before putting them away. They should then be kept in a dry place, in
order that they may escape the deteriorating influence of rust, and
thereby be quickly destroyed. Never leave saucepans dirty from one
day's use to be cleaned the next; it is slovenly and untidy.
Do not be afraid of hot water in washing up dishes and dirty cooking
utensils. As these are essentially greasy, luke-warm water cannot
possibly have the effect of cleansing them effectually. Do not be
chary also of changing and renewing the water occasionally. You will
thus save yourself much time and labor in the long run.
Keep a cake of sapolio always on hand in the kitchen--always
convenient for rubbing off stains from earthenware, tin, glass, in
fact, almost everything but silver; it is a cheap and valuable
article, and can be purchased at nearly every grocery in the United
States.
DYEING OR COLORING.
GENERAL REMARKS.
Everything should be clean. The goods should be scoured in soap and
the soap rinsed out. They are often steeped in soap lye over night.
Dip them into water just before putting them into preparations, to
prevent spotting. Soft water should be used, _sufficient to cover the
goods well; this is always understood where quantity is not
mentioned_. When goods are dyed, air them; then rinse well, and hang
up to dry. Do not wring silk or merino dresses when scouring or dyeing
them. If cotton goods are to be dyed a light color, they should first
be bleached.
SILKS.
_Black:_--Make a weak lye as for black or woolens; work goods in
bichromate of potash a little below boiling heat, then dip in the
log-wood in the same way; if colored in blue vitriol dye, use about
the same heat.
_Orange:_--For one pound goods, annotto one pound, soda one pound;
repeat as desired.
_Green--Very Handsome:_--For one pound goods, yellow oak bark eight
ounces; boil one-half hour; turn off the liquor from bark and add alum
six ounces; let it stand until cold; while making this, color goods
in blue dye-tub a light blue, dry and wash, dip in alum and bark dye.
If it does not take well, warm the dye a little.
_Purple:_--For one pound goods. First obtain a light blue, by dipping
in home-made dye-tub; then dry; dip in alum four ounces, with water to
cover, when little warm. If color is not full enough add chemic.
_Yellow:_--For one pound goods, alum three ounces, sugar of lead
three-fourths ounce; immerse goods in solution over night; take out,
drain, and make a new lye with fustic one pound; dip until the
required color is obtained.
_Crimson:_--For one pound goods, alum three ounces; dip at hand heat
one hour; take out and drain while making new dye by boiling ten
minutes, cochineal three ounces, bruised nutgalls two ounces and cream
of tartar one-fourth ounce, in one pail of water; when little cool,
begin to dip, raising heat to boil; dip one hour; wash and dry.
_Sky Blue on Silk or Cotton--Very Beautiful:_--Give goods as much
color from a solution of blue vitriol two ounces, to water one gallon,
as it will take up in dipping fifteen minutes; then run it through
lime water. This will make a beautiful and durable sky blue.
_Brown on Silk or Cotton--Very Beautiful:_--After obtaining a blue
color as above, run goods through a solution of prussiate of potash
one ounce, to water one gallon.
_Light Blue:_--For cold water one gallon, dissolve alum one-half
tablespoonful, in hot water one teacupful, and add to it; then add
chemic, one teaspoonful at a time to obtain the desired color--the
more chemic the darker the color.
WOOLEN GOODS.
_Chrome Black--Best in Use:_--For five pounds of goods, blue vitriol
six ounces; boil a few minutes, then dip the goods three-fourths of an
hour, airing often; take out the goods, make a dye with three pounds
of log-wood, boil one-half hour; dip three-fourths of an hour, air
goods, and dip three-fourths of an hour more. Wash in strong suds.
This will not fade by exposure to sun.
_Wine Color:_--For five pounds of goods, camwood two pounds; boil
fifteen minutes and dip the goods one-half hour; boil again and dip
one-half hour then darken with blue vitriol one and one-half ounces;
if not dark enough, add copperas one-half ounce.
_Scarlet--Very Fine:_--For one pound of goods, cream of tartar
one-half ounce, cochineal, well pulverized, one half ounce, muriate of
tin two and one-half ounces; boil up the dye and enter the goods; work
them briskly for ten or fifteen minutes, then boil one and one-half
hours, stirring goods slowly while boiling. Wash in clear water and
dry in the shade.
_Pink:_--For three pounds of goods, alum three ounces; boil and dip
the goods one hour, then add to the dye, cream of tartar four ounces,
cochineal, well pulverized, one ounce; boil well and dip the goods
while boiling until the color suits.
_Blue--Quick Process:_--For two pounds of goods, alum five ounces,
cream of tartar three ounces; boil goods in this one hour, then put
them into warm water which has more or less extract of indigo in it,
according to the depth of color desired, and boil again until it
suits, adding more of the blue if needed.
_Madder Red:_--To each pound of goods, alum five ounces, red or cream
of tartar one ounce. Put in the goods and bring the kettle to a boil
for one-half hour; then air them and boil one-half hour longer; empty
the kettle and fill with clean water; put in bran one peck; make it
milk-warm, and let it stand until the bran rises; then skim off the
bran and put in one-half pound madder; put in the goods and heat
slowly until it boils and is done. Wash in strong suds.
_Green:_--For each pound of goods, fustic one pound, with alum three
and one-half ounces; steep until strength is out, and soak the goods
therein until a good yellow is obtained, then remove the chips, and
add extract of indigo or chemic, one tablespoonful at a time, until
color suits.
_Snuff Brown, Dark:_--For five pounds of goods, camwood one pound;
boil it fifteen minutes; then dip the goods three-fourths of an hour;
take them out and add to the dye two and one-half pounds fustic; boil
ten minutes, and dip the goods three-fourths of an hour; then add blue
vitriol one ounce, copperas four ounces; dip again one-half hour. If
not dark enough add more copperas.
_Another Method--Any Shade:_--Boil the goods in a mordant of alum two
parts, copperas three parts; then rinse them through a bath of madder.
The tint depends on the relative proportions of the copperas and alum;
the more copperas, the darker the dye; joint weight of both should not
be more than one-eighth of weight of goods. Mixtures of reds and
yellows with blues and blacks, or simple dyes, will make any shade.
_Orange:_--For five pounds of goods, muriate of tin six
tablespoonfuls, argol four ounces; boil and dip one hour and add again
to the dye one teacupful of madder; dip again one-half hour.
Cochineal, about two ounces, in place of madder, makes a much brighter
color.
_Purple:_--For each pound of goods, two ounces of cudbear; rinse the
goods well in soap-suds, then dissolve cudbear in hot suds--not quite
boiling, and soak the goods until of required color. The color is
brightened by rinsing in alum water.
_Yellow--Rich:_--Work five pounds of goods one-half hour in a boiling
bath with three ounces bichromate of potassa and two ounces alum; lift
and expose till well cooled and drained; then work one-half hour in
another bath with five pounds of fustic. Wash out and dry.
_Crimson:_--Work for one hour in a bath with one pound cochineal
paste, six ounces of dry cochineal, one pound of tartar, one pint of
protochloride of tin. Wash out and dry.
_Salmon:_--For each pound of goods, one-fourth pound of annotto,
one-fourth pound of soap; rinse the goods well in warm water, put them
into mixture and boil one-half hour. Shade will be according to the
amount of annotto.
_Dove and Slate Colors of All Shades:_--Boil in an iron vessel a
teacupful of black tea with a teaspoonful of copperas and sufficient
water. Dilute till you get the shade wanted.
COTTON GOODS.
_Black:_--For five pounds of goods, boil them in a decoction of three
pounds of sumach one-half hour and steep twelve hours; dip in
lime-water one-half hour; take out and let them drip one hour, run
them through the lime-water again fifteen minutes. Make a new dye with
two and one-half pounds log-wood (boiled one hour) and dip again
three hours; add bichromate potash two ounces, to the log-wood dye and
dip one hour. Wash in clear, cold water and dry in the shade. Only
process for permanent black.
_Sky Blue:_--For three pounds of goods, blue vitriol four ounces; boil
a few minutes, then dip the goods three hours; then pass them through
a strong lime-water. A _beautiful_ brown can be obtained by next
putting the goods through a solution of prussiate of potash.
_Green:_--Dip the goods in home-made blue; dye until blue enough is
obtained to make the green as dark as required; take out, dry and
rinse a little. Make a dye with fustic three pounds, of log-wood three
ounces, to each pound of goods, by boiling dye one hour; when cooled
so as to bear the hand put in the goods, move briskly a few minutes,
and let lie one hour; take out and thoroughly drain; dissolve and add
to the dye for each pound of cotton, blue vitriol one-half ounce, and
dip another hour. Wring out and let dry in the shade. By adding or
diminishing the log-wood and fustic any shade may be had.
_Yellow:_--For five pounds of goods, seven ounces of sugar of lead;
dip the goods two hours; make a new dye with bichromate of potash four
ounces; dip until the color suits; wring out and dry. If not yellow
enough, repeat.
_Orange:_--For five pounds of goods, sugar of lead four ounces; boil a
few minutes; when a little cool, put in the goods; dip for two hours;
wring out; make a new dye with bichromate potash eight ounces, madder
two ounces; dip until it suits; if color is too red, take a small
sample and dip into lime-water and choose between them.
_Red:_--Muriate of tin two-thirds of a teacupful; add water to cover
the goods; raise to boiling heat; put in the goods one hour, stir
often; take out, empty the kettle, put in clean water with nic-wood
one pound; steep one-half hour at hand heat; then put in the goods and
increase the heat one hour--not boiling. Air the goods and dip them
one hour as before. Wash without soap.
SMALL POINTS ON TABLE ETIQUETTE.
Delicacy of manner at table stamps both man and woman, for one can, at
a glance, discern whether a person has been trained to eat
well--_i.e._ to hold the knife and fork properly, to eat without the
slightest sound of the lips, to drink quietly, to use the napkin
rightly, to make no noise with any of the implements of the table, and
last, but not least, to eat slowly and masticate the food thoroughly.
All these points should be most carefully taught to children, and then
they will always feel at their ease at the grandest tables in the
land. There is no position where the innate refinement of a person is
more fully exhibited than at the table, and nowhere that those who
have not been trained in table etiquette feel more keenly their
deficiencies. The knife should never be used to carry food to the
mouth, but only to cut it up into small mouthfuls; then place it upon
the plate at one side, and take the fork in the right hand, and eat
all the food with it. When both have been used finally, they should be
laid diagonally across the plate, with both handles toward the right
hand; this is understood by well-trained waiters to be the signal for
removing them, together with the plate.
Be careful to keep the mouth shut closely while masticating the food.
It is the opening of the lips which causes the smacking which seems
very disgusting. Chew your food well, but do it silently, and be
careful to take small mouthfuls. The knife can be used to cut the meat
finely, as large pieces of meat are not healthful, and appear very
indelicate. At many tables, two, three or more knives and forks are
placed on the table, the knives at the right hand of the plate, the
forks at the left,--a knife and a fork for each course, so that there
need be no replacing of them after the breakfast and dinner is served.
The smaller ones, which are for game, dessert, or for hot cakes at
breakfast, can be tucked under the edges of the plate, and the large
ones, for the meat and vegetables, are placed outside of them. Be very
careful not to clatter your knives and forks upon your plates, but use
them without noise. When passing the plate for a second helping, lay
them together at one side of the plate, with handles to the right.
When you are helped to anything, _do not_ wait until the rest of the
company are provided, as it is not considered good breeding. Soup is
always served for the first course, and it should be eaten with
dessert spoons, and taken from the sides, not the tips, of them,
without any sound of the lips, and not sucked into the mouth audibly
from the ends of the spoon. Bread should not be broken into soup or
gravy. Never ask to be helped to soup a second time. The hostess may
ask you to take a second plate, but you will politely decline. Fish
chowder, which is served in soup plates, is said to be an exception
which proves this rule, and when eating of that it is correct to take
a second plateful if desired.
Another generally neglected obligation is that of spreading butter on
one's bread as it lies in one's plate, or but slightly lifted at one
end of the plate; it is very frequently buttered in the air, bitten in
gouges, and still held in the face and eyes of the table with the
marks of the teeth on it; This is certainly not altogether pleasant,
and it is better to cut it, a bit at a time, after buttering it, and
put piece by piece in the mouth with one's finger and thumb. Never
help yourself to butter, or any other food with your own knife or
fork. It is not considered good taste to mix food on the same plate.
Salt must be left on the side of the plate and never on the
tablecloth.
Let us mention a few things concerning the eating of which there is
sometimes doubt. A cream-cake and anything of similar nature should be
eaten with knife and fork, never bitten. Asparagus--which should be
always served on bread or toast so as to absorb superfluous
moisture--may be taken from the finger and thumb; if it is fit to be
set before you the whole of it may be eaten. Pastry should be broken
and eaten with a fork, never cut with a knife. Raw oysters should be
eaten with a fork, also fish. Peas and beans, as we all know, require
the fork only; however food that cannot be held with a fork should be
eaten with a spoon. Potatoes, if mashed, should be mashed with the
fork. Green corn should be eaten from the cob; but it must be held
with a single hand.
Celery, cresses, olives, radishes, and relishes of that kind are, of
course, to be eaten with the fingers; the salt should be laid upon
one's plate, not upon the cloth. Fish is to be eaten with the fork,
without the assistance of the knife; a bit of bread in the left hand
sometimes helps one to master a refractory morsel. Fresh fruit should
be eaten with a silver-bladed knife, especially pears, apples, etc.
Berries, of course, are to be eaten with a spoon. In England they are
served with their hulls on, and three or four are considered an ample
quantity. But then in England they are many times the size of ours;
there they take the big berry by the stem, dip into powdered sugar,
and eat it as we do the turnip radish. It is not proper to drink with
a spoon in the cup; nor should one, by-the-way, ever quite drain a cup
or glass.
Don't, when you drink, elevate your glass as if you were going to
stand it inverted on your nose. Bring the glass perpendicularly to the
lips, and then lift it to a slight angle. Do this easily.
Drink sparingly while eating. It is far better for the digestion not
to drink tea or coffee until the meal is finished. Drink gently, and
do not pour it down your throat like water turned out of a pitcher.
When seating yourself at the table, unfold your napkin and lay it
across your lap in such a manner that it will not slide off upon the
floor; a gentleman should place it across his right knee. Do not tuck
it into your neck like a child's bib. For an old person, however, it
is well to attach the napkin to a napkin hook and slip it into the
vest or dress buttonholes, to protect their garments, or sew a broad
tape at two places on the napkin, and pass it over the head. When the
soup is eaten, wipe the mouth carefully with the napkin, and use it to
wipe the hands after meals. Finger bowls are not a general
institution, and yet they seem to be quite as needful as the napkin,
for the fingers are also liable to become a little soiled in eating.
They can be had quite cheaply, and should be half-filled with water,
and placed upon the side table or butler's tray, with the dessert,
bread and cheese, etc. They are passed to each person half filled with
water, placed on a parti-colored napkin with a dessert plate
underneath, when the dessert is placed upon the table. A leaf or two
of sweet verbena, an orange flower, or a small slice of lemon, is
usually put into each bowl to rub upon the fingers. The slice of lemon
is most commonly used. The finger tips are slightly dipped into the
bowl, the lemon juice is squeezed upon them, and then they are dried
softly upon the napkin. At dinner parties and luncheons they are
indispensable.
Spoons are sometimes used with firm puddings, but forks are the better
style. A spoon should never be turned over in the mouth.
Ladies have frequently an affected way of holding the knife half-way
down its length, as if it were too big for their little hands; but
this is as awkward a way as it is weak; the knife should be grasped
freely by the handle only, the forefinger being the only one to touch
the blade, and that only along the back of the blade at its root, and
no further down.
At the conclusion of a course, where they have been used, knife and
fork should be laid side by side across the middle of the plate--never
crossed; the old custom of crossing them was in obedience to an
ancient religious formula. The servant should offer everything at the
left of the guest, that the guest may be at liberty to use the right
hand. If one has been given a napkin ring, it is necessary to fold
one's napkin and use the ring; otherwise the napkin should be left
unfolded. One's teeth are not to be picked at table; but if it is
impossible to hinder it, it should be done behind the napkin. One may
pick a bone at the table, but, as with corn, only one hand is allowed
to touch it; yet one can easily get enough from it with knife and
fork, which is certainly the more elegant way of doing; and to take
her teeth to it gives a lady the look of caring a little too much for
the pleasures of the table; one is, however, on no account to suck
one's finger after it.
Whenever there is any doubt as to the best way to do a thing, it is
wise to follow that which is the most rational, and that will almost
invariably be found to be proper etiquette. To be at ease is a great
step towards enjoying your own dinner, and making yourself agreeable
to the company. There is reason for everything in polite usage; thus
the reason why one does not blow a thing to cool it, is not only that
it is an inelegant and vulgar action intrinsically, but because it may
be offensive to others--cannot help being so, indeed; and it, moreover
implies, haste, which, whether from greediness or a desire to get
away, is equally objectionable. Everything else may be as easily
traced to its origin in the fit and becoming.
If, to conclude, one seats one's self properly at table and takes
reason into account, one will do tolerably well. One must not pull
one's chair too closely to the table, for the natural result of that
is the inability to use one's knife and fork without inconveniencing
one's neighbor; the elbows are to be held well in and close to one's
side, which cannot be done if the chair is too near the board. One
must not lie or lean along the table, nor rest one's arms upon it. Nor
is one to touch any of the dishes; if a member of the family, one can
exercise all the duties of hospitality through servants, and wherever
there are servants, neither family nor guests are to pass or help from
any dish. Finally, when rising from your chair leave it where it
stands.
DINNER GIVING.
THE LAYING OF THE TABLE AND THE TREATMENT OF GUESTS.
In giving "dinners," the apparently trifling details are of great
importance when taken as a whole.
We gather around our board agreeable persons, and they pay us and our
dinner the courtesy of dressing for the occasion, and this reunion
should be a time of profit as well as pleasure. There are certain
established laws by which "dinner giving" is regulated in polite
society; and it may not be amiss to give a few observances in relation
to them. One of the first is that an invited guest should arrive at
the house of his host at least a quarter of an hour before the time
appointed for dinner. In laying the table for dinner _all_ the linen
should be a spotless white throughout, and underneath the linen
tablecloth should be spread one of thick cotton-flannel or baize,
which gives the linen a heavier and finer appearance, also deadening
the sound of moving dishes. Large and neatly folded napkins (ironed
without starch), with pieces of bread three or four inches long,
placed between the folds, but not to completely conceal it, are laid
on each plate. An ornamental centre-piece, or a vase filled with a few
rare flowers, is put on the centre of the table, in place of the large
table-castor, which has gone into disuse, and is rarely seen now on
well-appointed tables. A few choice flowers make a charming variety in
the appearance of even the most simply laid table, and a pleasing
variety at table is quite as essential to the enjoyment of the repast
as is a good choice of dishes, for the eye in fact should be gratified
as much as the palate.
All dishes should be arranged in harmony with the decorations of the
flowers, such as covers, relishes, confectionery, and small sweets.
Garnishing of dishes has also a great deal to do with the appearance
of a dinner-table, each dish garnished sufficiently to be in good
taste without looking absurd.
Beside each plate should be laid as many knives, forks and spoons as
will be required for the several courses, unless the hostess prefers
to have them brought on with each change. A glass of water, and when
wine is served glasses for it, and individual salt-cellars may be
placed at every plate. Water-bottles are now much in vogue with
corresponding tumblers to cover them; these, accompanied with dishes
of broken ice, may be arranged in suitable places. When butter is
served a special knife is used, and that, with all other required
service, may be left to the judgment and taste of the hostess, in the
proper placing of the various aids to her guests' comfort.
The dessert plates should be set ready, each with a doily and a
finger-glass partly filled with water, in which is dropped a slice of
lemon; these with extra knives, forks and spoons, should be on the
side-board ready to be placed beside the guest between the courses
when required.
If preferred, the "dinner" may all be served from the side-table, thus
relieving the host from the task of carving. A plate is set before
each guest, and the dish carved is presented by the waiter on the
left-hand side of each guest. At the end of each course the plates
give way for those of the next. If not served from the side-table, the
dishes are brought in ready carved, and placed before the host and
hostess, then served and placed upon the waiter's salver, to be laid
by that attendant before the guest.
Soup and fish being the first course, plates of soup are usually
placed on the table before the dinner is announced; or if the hostess
wishes the soup served at the table, the soup-tureen, containing _hot_
soup, and the _warm_ soup-plates are placed before the seat of the
hostess. Soup and fish being disposed of, then come the joints or
roasts, _entrees_ (made dishes), poultry, etc., also relishes.
After dishes have been passed that are required no more, such as
vegetables, hot sauces, etc., the dishes containing them may be set
upon the side-board, ready to be taken away.
Jellies and sauces, when not to be eaten as a dessert, should be
helped on the dinner-plate, not on a small side dish as was the former
usage.
If a dish be on the table, some parts of which are preferred to
others, according to the taste of the individuals, all should have the
opportunity of choice. The host will simply ask each one if he has any
preference for a particular part; if he replies in the negative, you
are not to repeat the question, nor insist that he must have a
preference.
Do not attempt to eulogize your dishes, or apologize that you cannot
recommend them--this is extreme bad taste; as also is the vaunting of
the excellence of your wines, etc., etc.
Do not insist upon your guests partaking of particular dishes. Do not
ask persons more than once, and never force a supply upon their
plates. It is ill-bred, though common, to press any one to eat; and,
moreover, it is a great annoyance to many.
In winter, plates should always be warmed, but not made hot. Two kinds
of animal food, or two kinds of dessert, should not be eaten _off_ of
one plate, and there should never be more than two kinds of vegetables
with one course. Asparagus, green corn, cauliflower and raw tomatoes
comprise one course in place of a salad. All meats should be cut
across the grain in very thin slices. Fish, at dinner, should be baked
or boiled, never fried or broiled. Baked ham may be used in every
course after fish, sliced thin and handed after the regular course is
disposed of.
The hostess should retain her plate, knife and fork, until her guests
have finished.
The crumb-brush is not used until the preparation for bringing in the
dessert; then all the glasses are removed, except the flowers, the
water-tumblers, and the glass of wine which the guest wishes to retain
with his dessert. The dessert plate containing the finger-bowl, also a
dessert knife and fork, should then be set before each guest, who at
once removes the finger-bowl and its doily, and the knife and fork to
the table, leaving the plate ready to be used for any dessert chosen.
Finely sifted sugar should always be placed upon the table to be used
with puddings, pies, fruit, etc., and if cream is required, let it
stand by the dish it is to be served with.
To lay a dessert for a small entertainment and a few guests outside of
the family, it may consist simply of two dishes of fresh fruit in
season, two of dried fruits and two each of cakes and nuts.
Coffee and tea are served _lastly_, poured into tiny cups and served
clear, passed around on a tray to each guest, then the sugar and cream
passed that each person may be allowed to season his black coffee or
_café noir_ to suit himself.
A _family dinner_, even with a few friends, can be made quite
attractive and satisfactory without much display or expense;
consisting first of good soup, then fish garnished with suitable
additions, followed by a roast; then vegetables and some made dishes,
a salad, crackers, cheese and olives, then dessert. This sensible
meal, well cooked and neatly served, is pleasing to almost any one,
and is within the means of any housekeeper in ordinary circumstances.
MEASURES AND WEIGHTS.
IN ORDINARY USE AMONG HOUSEKEEPERS.
4 Teaspoonfuls equal 1 tablespoonful liquid.
4 Tablespoonfuls equal 1 wine-glass, or half a gill.
2 Wine-glasses equal one gill or half a cup.
2 Gills equal 1 coffeecupful, or 16 tablespoonfuls.
2 Coffeecupfuls equal 1 pint.
2 Pints equal 1 quart.
4 Quarts equal 1 gallon.
2 Tablespoonfuls equal 1 ounce, liquid.
1 Tablespoonful of salt equals 1 ounce.
16 Ounces equal 1 pound, or a pint of liquid.
4 Coffeecupfuls of sifted flour equal 1 pound.
1 Quart of unsifted flour equals 1 pound.
8 or 10 ordinary sized eggs equal 1 pound.
1 Pint of sugar equals 1 pound. (White granulated.)
2 Coffeecupfuls of powdered sugar equal 1 pound.
1 Coffeecupful of cold butter, pressed down, is one-half pound.
1 Tablespoonful of soft butter, well rounded, equals 1 ounce.
An ordinary tumblerful equals 1 coffeecupful, or half a pint.
About 25 drops of any thin liquid will fill a common sized teaspoon.
1 Pint of finely chopped meat, packed solidly, equals 1 pound.
A set of tin measures (with small spouts or lips), from a gallon down
to half a gill, will be found very convenient in every kitchen, though
common pitchers, bowls, glasses, etc., may be substituted.
INDEX.
ARTICLES REQUIRED FOR THE KITCHEN, 588
BEVERAGES, 458
Ale, Mulled, or Egg Flip, 468
Beer, Ginger, 465
Hop, 465
Spruce, 466
Buttermilk as a Drink, 461
Cherry Bounce, 465
Chocolate, 461
Cocoa, 461
Coffee, 458
Filtered or Drip, 459
Healing Properties of, 458
Iced, 460
Substitute for Cream in, 460
Vienna, 459
Cordial, Blackberry, 465
Noyeau, 468
Cream Soda Without Fountain, 467
Egg Flip, or Mulled Ale, 468
Egg Nog, 468
General Remarks, 458
Inexpensive Drink, 472
Junket, Delicious, 466
Koumiss, 470
Lemonade, 469
For a Summer Draught, 463
Lemon Syrup, 467
Mead Sassafras, 467
Pineappleade, 471
Punch, Hot, To Make, 469
Milk, 468
Milk, Fine, 469
Roman. No. 1, 466
Roman. No. 2, 466
Raspberry Shrub, 466
Seidlitz Powder, 471
Syrup, Lemon, 467
Strawberry and Raspberry, 469
Tea, Iced, 461
To Make, 460
The Healing Properties of Tea or Coffee, 458
Vinegar, Home-made Table, 471
Pineapple, 470
Raspberry. No. 1, 470
Raspberry. No. 2, 471
Very Strong Table, 471
Water, Strawberry, 469
Wine, Blackberry No. 1, 462
Blackberry. No. 2, 463
Black Currant, 464
Currant. No. 1, 462
Currant. No. 2, 462
Grape, 463
Honey or Methelin, 464
Orange, Florida, 463
Raisin, 464
Whey, 467
BREAD, 238
Bread, Brown, Boston, 244
Brown, Boston Unfermented, 244
Brown, Rhode Island, 245
Brown, Steamed, 245
Brown, Virginia, 245
Compressed Yeast, 241
Corn, 247
Corn and Rye, 245
Corn, Boston, 247
Corn, Virginia, 247
French, 246
German, 247
Graham, 243
Graham, Unfermented, 244
Milk Yeast, 243
Rye, 245
Rye and Corn, 245
Salt-raising, 242
Twist, 246
Wheat, 240
Cake, Corn, New England, 246
Corn, Spider, 249
Indian Loaf, 248
Johnnie, 248
Potato, Raised, 249
General Directions, 238
Southern Corn Meal Pone, or Corn Dodgers, 249
Yeast, Dried, or Yeast Cakes, 242
Home-made, 241
Unrivaled, 242
BISCUITS, ROLLS, MUFFINS, ETC, 249
Biscuit, Baking Powder, 251
Beaten, 254
Egg, 252
Graham (With Yeast), 252
Grafton Milk, 254
Light. No. 1, 252
Light. No. 2, 252
Potato, 254
Raised, 251
Soda, 251
Sour Milk, 251
Vinegar, 254
Bread Crumbs, Prepared, 272
Bread, Warm for Breakfast, 250
Buns, London Hot Cross, 255
Cake, Newport Breakfast, 271
Cakes, Buckwheat, 266
Buckwheat (Raised), 265
Buckwheat (Without Yeast), 265
Drop (Rye), 261
Drop (Wheat), 262
Flannel (With Yeast), 262
Tea, Berry, 261
Griddle (Very Good), 263
Griddle, Bread, 264
Griddle, Corn Meal, 263
Griddle, Corn Meal (With Yeast), 263
Griddle, Feather, 262
Griddle, French, 265
Griddle, Graham, 264
Griddle, Green Corn, 265
Griddle, Huckleberry, 265
Griddle, Potato, 264
Griddle, Rice, 264
Griddle, Sour Milk, 263
Griddle, Swedish, 266
Griddle, Wheat, 262
Cannelons, or Fried Puffs, 268
Cracked Wheat, 275
Crackers, 272
French, 273
Cracknels, 257
Croquettes, Hominy, 274
Rice, 274
Crumpets, English, 272
Plain, 272
Fritters, Apple, 267
Cream, 266
Corn Meal, 266
Currant, 266
German, 269
Golden Ball, 268
Green Corn, 269
Hominy, 269
Parsnip, 269
Peach, 267
Pineapple, 267
Wheat, 267
Gems, Graham. No. 1, 259
Graham. No. 2, 259
Graham, Plain, 259
General Suggestions, 249
Hominy, 274, 276
Hulled Corn or Samp, 275
Muffins, Corn Meal (Without Eggs), 258
Egg (Fine), 257
Hominy, 259
Plain, 258
Raised. No. 1, 257
Raised. No. 2, 257
Tennessee, 258
Without Eggs, 258
Mush, Corn Meal, or Hasty Pudding, 273
Fried, 273
Graham, 273
Oat Flakes, 275
Oat Meal, 274
Steamed, 276
Pop-overs, 262
Prepared Bread Crumbs, 272
Puff Balls, 271
Puffs, Breakfast, 272
Rolls, Dinner, Fried, 271
French, 253
Parker House, 253
Parker House (Unfermented), 253
Stale (To Renew), 250
Rice, Boiled, 275
Rusks, 256
With Yeast, 256
Unfermented, 256
Sally Lunn, 255
Unfermented, 255
Samp, or Hulled Corn, 275
Scones, Scotch, 256
Short Cake, Cream, 269
Huckleberry, 271
Lemon, 270
Orange, 270
Strawberry, 270
Waffles, 260
Continental Hotel, 260
Cream, 260
Newport, 260
Rice. No. 1, 261
Rice. No. 2, 261
Rice, German, 261
TOAST, 276
American, 277
Apple, 281
Cheese. No. 1, 277
No. 2, 278
Chicken Hash with Rice, 281
Codfish on (Cuban Style), 280
Cream, 277
Eggs on, 279
Baked on, 279
Halibut on, 281
Ham, 279
Hashed Beef on, 280
Milk, 277
Minced Fowls on, 279
Mushrooms on, 278
Nuns', 277
Oyster, 278
Reed Birds on, 279
Tomato, 278
Veal Hash on, 280
BUTTER AND CHEESE, 219
Butter, A Brine to Preserve, 220
Putting up to Keep, 220
To Make, 219
To Make Quickly, 220
Cheese, Cottage, 221
Cream (New Jersey), 221
Cream Toast, 223
Fondu, 222
Scalloped, 222
Soufflé, 222
Straws, Cayenne, 223
Curds and Cream, 221
Pastry Ramakins, 223
Rarebit, Welsh, 224
Slip, 222
Welsh Rarebit, 224
CAKE, ETC., 282
Suggestions in Regard to Cake Making, 282
FROSTING OR ICING, 284
Almond, 285
Boiled, 286
Chocolate, 285
Gelatine, 287
Golden, 287
Without Eggs, 287
Icing, Chocolate, Plain, 285
Sugar, 286
Tutti Frutti, 286
FILLINGS FOR LAYER CAKES, 287
No. 1. Cream Filling, 287
No. 2. Cream Filling, 288
No. 3. Ice Cream Filling, 288
No. 4. Apple Filling, 288
No. 5. Apple Filling, 288
No. 6. Cream Frosting, 288
No. 7. Peach Cream Filling, 288
No. 8. Chocolate Cream Filling, 289
No. 9. Chocolate Cream Filling, 289
No. 10. Banana Filling, 289
No. 11. Lemon Jelly Filling, 289
No. 12. Orange Cake Filling, 289
No. 13. Fig Filling, 289
No. 14. Fruit Filling, 290
Cake, Almond, 303
Angel, 302
Bread or Raised, 290
Bride, 294
Chocolate, No. 1, 298
Chocolate, No. 2, 298
Chocolate, No. 3, 298
Chocolate, French, 297
Citron, 295
Cocoanut, 299
Cocoanut and Almond, 299
Coffee, 299
Cream, 300
Cream (Cheap), 306
Cream, Whipped, 304
Custard or Cream, 305
Delicate, 295
Election, 300
Feather, 300
Fruit (Superior), 290
Fruit, by Measure (Excellent), 291
Fruit, Dried Apple, 300
Fruit, Layer, 304
Fruit, Molasses, 291
Fruit, White, 391
Gingerbread, Hard, 306
Gingerbread, Plain, 307
Ginger, Soft, 306
Gold, 296
Gold and Silver, 307
Golden Spice, 303
Golden Cream, 300
Gold or Lemon, 296
Hickory Nut or Walnut, 305
Huckleberry, 308
Jelly, Layer, 305
Jelly, Rochester, 303
Jelly, Rolled, 304
Layer, To Cut, 304
Lemon, 295
Lemon or Gold, 296
Loaf (Superior), 297
Loaf (Washington), 302
Marble, 297
Pound, Citron, 295
Pound, Cocoanut, 295
Pound, English, 294
Pound, Plain, 294
Queen's, 302
Ribbon, 302
Silver or Delicate, 296
Snow (Delicious), 296
Sponge, 292
Sponge, Almond, 292
Sponge, Lemon, 293
Sponge (Old-fashioned), 293
Sponge, Plain, 293
Sponge, White, 292
Sweet Strawberry, 308
White Mountain, No. 1, 301
White Mountain, No. 2, 301
Without Eggs, 301
Cakes, Corn Starch, 312
Cream, Boston, 307
Cup, 311
Cup, Molasses 308
Fancy, 310
Fried, or Doughnuts, 316
Fried, or Crullers, 317
Jelly, Brunswick, 313
Molasses Cup, 308
Nut, Fried, 318
Peach, 310
Plum, Little, 313
Variegated, 311
Cookies, 315
Cocoanut, 316
Crisp (Very Nice), 316
Favorite, 315
Fruit, 315
Ginger, 309
Lemon, 316
Crullers, or Fried Cakes, 317
or Wonders, 318
Doughnuts, Bakers' Raised, 317
German, 318
or Fried Cakes, 316
Puff Ball, 319
Raised, 317
Drops, Sponge, 313
Dominoes, 310
Eclairs, Chocolate, 308
Ginger Biscuit, White, 307
Cookies, 309
Snaps, 309
Snaps, Bakers', 309
Gingerbread, Hard, 306
Plain, 307
Jumbles, 314
Almond, 315
Cocoanut, 314
Fruit, 315
Philadelphia, 314
Wine, 314
Lady Fingers, or Savory Biscuit, 312
Neapolitaines, 313
Sandwiches, Pastry, 313
Savory Biscuit, 312
Trifles, 319
Wafers, 310
CANNED FRUITS AND VEGETABLES, 438
Boiled Cider, Canned, 442
Canned Corn, 441
Fruit Juices, 440
Grapes, 439
Mince Meat, 442
Peaches, 439
Peas, 441
Pineapple, 440
Plums, 442
Pumpkin, 442
Quinces, 440
Strawberries, 439
Tomatoes, 440
Peach Butter, 443
General Remarks, 438
Peaches Dried with Sugar, 443
To Can Corn, 441
Peas, 441
Pineapple, 440
CARVING, 7
Beef, Hind-Quarter, 8
Fore-Quarter, 8
Sirloin of, 14
Duck, Roast, 24
Fowls, Roast, 23
Goose, Roast, 23
Ham, Roast, 20
Lamb, Fore-Quarter, 19
Mackerel, 26
Mutton, 11
Leg of, 18
Partridges, 24
Pheasant, 25
Pigeons, 25
Pork, 12
Salmon, Boiled, 26
Turkey, Roast, 22
Veal, Breast of, 15
Fore-Quarter, 10
Fillet of, 16
Hind-Quarter, 10
Neck of, 17
Venison, 13
Haunch of, 21
COLORING FOR FRUIT, CONFECTIONERY, ETC., 444
Caramel, or Burnt Sugar, 445
Coloring, Green, 444
Red, Deep, 444
Red or Pink, 444
Yellow, 444
Sugar Grains, 445
Colored, 445
To Clarify Jelly, 445
CONFECTIONERY, 446
Candy, Butter Scotch, 453
Chocolate Caramels, 450
Chocolate Creams, 448
Chocolate Cream Drops, 457
Cocoanut, 452
Cocoanut Caramels, 456
Cocoanut Creams, 457
Cocoanut Creams, 449
Currant Drops, 451
Everton Taffy, 452
Fig, 454
French Cream, 447
French Vanilla Cream, 456
Fruit Creams, 448
Fruit and Nut Creams, 457
Grilled Almonds, 450
Hoarhound, 453
Lemon Drops, 451
Maple Sugar Creams, 450
Molasses, 455
Molasses and Nut, 451
Nut, Sugar, 452
Nut, Molasses, 451
Nut Creams, 450
Orange Drops, 457
Peppermint Drops, 451
Pop Corn. No. 1, 453
Pop Corn. No. 2, 453
Raspberry Creams, 449
Roley Poley, 454
Stick, 450
Variegated Creams, 449
Walnut Creams, 448
Candied Oranges, 454
Candies Without Cooking, 456
Conserves, Peach, 455
Strawberry, 455
Dried Preserves, 456
General Remarks, 446
Jujube Paste, 454
Maple Walnuts, 452
Peach Leather, 455
Pop Corn Balls, 452
CUSTARDS, CREAMS AND DESSERTS, 344
Almonds, Salted or Roasted, 366
Apples, Stewed. No. 1, 370
Stewed. No. 2, 370
Blanc Mange. No. 1, 359
No. 2, 359
Chocolate, 359
Corn Starch, 359
Fruit, 360
Tapioca, 358
Cake, Peach, 366
Charlotte, Burnt Almond, 364
Country Plum, 364
Orange, 360
Orange, 363
Strawberry, 360
Tipsy, 363
Russe, 361
Russe, Fine, 361
Russe (Another), 362
Russe, Economical, 363
Russe or Naples Biscuit, 362
Russe, Plain. No. 1, 362
Russe, Plain. No. 2, 362
Russe with Pineapple, 364
Cheese Custard, Recipe for, 375
Chestnuts, Roast, 367
Cream, Banana, 352
Bavarian, 349
Bavarian Strawberry, 350
Chocolate. No. 1, 350
Chocolate or Custard. No. 2, 351
For Fruit, 355
Golden, 350
Italian, 353
Lemon. No. 1, 351
Lemon. No. 2, 351
Lemon. No. 3, 351
Mock, or Boiled Custard, 346
Orange, 352
Peach. No. 1, 353
Peach. No. 2, 353
Pie, 366
Snow, 353
Solid, 352
Spanish, 349
Tapioca Custard, 352
Velvet, with Strawberries, 365
Whipped. No. 1, 349
Whipped. No. 3, 349
Croutons, After Dinner, 367
Crystallized Fruit, 369
Custard, Almond. No. 1, 347
Almond. No. 2, 348
Apple, 347
Baked, 345
Boiled, 346
Boiled or Mock Cream, 346
Caramel, Soft, 345
Cocoanut, Baked, 348
Cup, 345
French, 346
German, 347
Snowball, 348
Tapioca Cream, 352
Dessert Puffs, 366
Float, Apple, 354
Orange, 367
Floating Island, 358
Islands, 358
Fritters, Jelly, 369
Fruit, Crystallized, 369
Short Cake, 366
General Remarks, 344
Gooseberry Fool, 371
Honey, Lemon, 358
Jelly, Cider, 374
Kisses, 371
Lemon. No. 1, 373
Lemon. No. 2, 373
Orange, 374
Strawberry, 377
Variegated, 374
Wine, 373
Kisses, Jelly, 372
or Meringues, 371
Meringue, Corn Starch, 365
Peach, 354
Meringues or Kisses, 371
Macaroons, Almond, 372
Chocolate, 373
Cocoanut, 372
Mock Ice, 354
Naples Biscuit, or Charlotte Russe, 362
Omelet, Sweet. No. 1, 368
No. 2, 368
Peaches and Cream, 369
Pears, Baked, 370
Stewed, 370
Puffs, Dessert, 366
Quinces, Baked, 371
Salad of Mixed Fruits, 368
Orange Cocoanut, 368
Short Cakes, Fruit, 366
Snow Pyramid, 369
Apple, 356
Quince, 356
Sponge, Lemon, 355
Strawberry, 355
Syllabub, 355
Toast, Lemon, 367
Trifle, Apple, 357
Fruit, 357
Gooseberry, 357
Grape, 357
Lemon, 356
Orange, 356
Peach, 357
Washington Pie, 365
DINNER GIVING, 599
DINNERS AND RECEPTIONS AT WHITE HOUSE, 507
DRESSINGS AND SAUCES, 156
DUMPLINGS AND PUDDINGS, 381
DYEING AND COLORING, 591
Cotton Goods, 594
General Remarks, 591
Silks, 591
Woolen Goods, 592
EGGS AND OMELETS, 225
Eggs and Bacon Mixed, 229
aux Fines Herbes, 228
Boiled, 226
Boiled, Soft, 226
Cold, for Picnic, 229
Fried, 228
in Cases, 229
Minced, 229
Mixed Generally, Savory or Sweet, 229
Poached, á la Crême, 228
Poached or Dropped, 227
Scalloped, 226
Scrambled, 227
Shirred, 227
To Preserve, 225
Omelets, 230
Omelet, Asparagus, 232
Baked, 234
Bread. No. 1, 234
Bread. No. 2, 234
Cheese, 232
Chicken, 233
Fish, 233
Ham, 233
Jelly, 234
Meat or Fish, 231
Mushroom, 233
of Herbs, 231
Onion, 234
Oyster, 233
Plain, 230
Rice, 232
Rum, 235
Soufflé, 235
Tomato. No. 1, 232
Tomato. No. 2, 232
Vegetable, 231
FACTS WORTH KNOWING, 566
FISH, 49
Fish, To Fry, 51
and Oyster Pie, 54
General Remarks, 49
Bass, Boiled, 55
Blue Fish, Boiled, 56
Baked, 56
Chowder (Rhode Island), 63
Clam Chowder, 79
Fritters, 78
Clams, Roast, in Shell, 78
Scalloped, 79
Stewed, 78
Codfish, 63
á la Mode, 64
Baked, 66
Balls, 63
Boiled (Fresh), 64
Boiled (Salt), 65
Boiled, and Oyster Sauce, 65
Steak, New England Style, 66
Stewed (Salt), 64
Crab Croquettes, 71
Pie, 71
Crabs, Baked, 70
Deviled, 71
Scalloped, 61
Soft Shell, 71
Fried, 51
Eels, Fried, 56
Fritters, 65
Frogs, Fried, 80
Stewed, 80
Halibut, Baked, 58
Boiled, 57
Broiled, 58
Fried. No. 1, 57
Fried. No. 2, 57
Steamed, 57
Fish in White Sauce, 63
Lobsters Boiled, 68
Lobster a la Newburg, 70
Croquettes, 69
Deviled, 69
Patties, 70
Scalloped, 69
Mackerel, Baked (Salt), 60
Boiled (Fresh), 61
Boiled (Salt), 60
Broiled (Spanish), 60
Fried (Salt), 61
Mayonnaise, 62
Oyster Fritters, 75
Patties, 75
Pie (Boston), 76
Pies, Small, 78
Pot Pie, 76
Oysters, 72
Broiled, 73
Fried, 72
Fried in Batter, 72
Fried (Boston), 73
Fricasseed, 77
Mock, 77
Pan. No. 1, 74
Pan. No. 2, 74
Plain Stew, 73
Roast (Fulton Market), 76
Roast in Shell. No. 1, 73
Roast. No. 2, 74
Scalloped, 76
Soup, 78
Steamed, 74
Steamed in Shell, 74
Stew (Dry), 73
Stewed in Cream, 72
Pan, 51
Pickerel, Baked, 51
Pie, 54
Potted, 63
Potted (Fresh), 61
Salmon and Caper Sauce, 52
Boiled, 52
Broiled, 52
Broiled (Salt), 53
Croquettes, 66
Fricassee, 53
Fried (Fresh), 52
Patties, 54
Pickled, 53
Smoked, 53
Scalloped, 64
Scallops, 79
Shad, Baked, 55
Broiled, 55
Roe, To Cook, 55
Sheepshead, with Drawn Butter, 56
Smelts, Baked, 59
Fried, 58
Steamed, 54
Sturgeon, Fresh Steak Marinade, 62
Terrapin, Stewed, 68
Stew, 67
Stew, with Cream, 67
Trout, Brook, Fried, 58
Salmon, Baked, 59
Turtle or Terrapin Stew, 67
White, Baked, 59
Bordeaux Sauce, 59
Boiled, 59
FRENCH WORDS IN COOKING, 587
GAME AND POULTRY, 81
HEALTH SUGGESTIONS, 521
Bleeding at the Nose, 532
Burns and Scalds, 528
Camphorated Oil, 535
Colds and Hoarseness, 525
Compound Cathartic Elixir, 536
Cough Syrup, 527
Croup, 528
Diarrhoea, 530
Diphtheria, 525
Eye Washes, 533
Fainting, 534
For Constipation, 530
Severe Sprains, 535
Toothache, 527
Gravel, 529
Grandmother's Cough Syrup, 536
Eye Wash, 537
Family Spring Bitters, 537
Universal Liniment, 536
Growing Pains Cured, 525
Hints in Regard to Health, 538
Hoarseness and Colds, 525
How Colds are Caught, 521
To Keep Well, 525
Use Hot Water, 524
Hunters' Pills, 537
Leanness, 527
Liniment for Chilblains, 535
Medicinal Food, 540
Molasses Posset, 526
Recipe for Felons, 531
Regulation in Diet, 523
Relief from Asthma, 531
Remedy for Lockjaw, 532
Sore Throat, 529
Sun Stroke, 534
Swaim's Vermifuge, 534
"The Sun's" Cholera Mixture, 535
To Cure the Sting of Bee or Wasp, 527
Cure Earache, 527
Toothache, For, 527
To Stop the Flow of Blood, 529
Take Cinders from the Eye, 533
Remove Warts, 534
Vermifuge, Swaim's, 534
Water, 523
Whooping Cough, 530
HOUSEKEEPERS' TIME TABLE, 542
ICE-CREAMS AND ICES, 376
Cream, Fruit, 378
Frozen Fruits, 379
Peaches, 379
Ice, Almond, 380
Currant, 380
Lemon, 379
Orange Water, 380
Ice-Cream, 376
Chocolate. No. 1, 377
Chocolate. No. 2, 377
Cocoanut, 377
Custard, 377
Fruit, 376
Pure, 376
Strawberry, 378
Tutti Frutti 378
Without a Freezer, 378
Sherbet, Pineapple, 380
Raspberry, 380
JELLIES AND PRESERVES, 423
MEATS, 107
Beef á la Mode, 113
Brisket of, Stewed, 120
Cold Roast, Warmed. No. 1, 122
Cold Roast, Warmed. No. 2, 122
Croquettes. No. 1, 121
Croquettes. No. 2, 121
Corned or Salted (Red), 116
Corned, To Boil, 118
Dried, 116
Dried, with Cream, 121
Flank of, to Collar, 115
Frizzled, 118
Hash. No. 1, 123
Hash. No. 2, 123
Heart, Stewed, 124
Heart, To Roast, 124
Kidney, Stewed, 124
Liver, Fried, 119
Pot Roast (Old Style), 112
Pressed, 119
Roast, 109
Pie, Roast, 117
Pie, Roast, with Potato Crust, 116
Spiced, Excellent, 112
Spiced, Relish, 119
Beefsteak. No. 1, 110
No. 2, 111
and Onions, 111
and Oysters, 111
Flank, 118
Hamburger, 123
Pie, 117
Rolls, 115
Smothered, 114
Stewed with Oysters, 114
To Fry, 111
Beef-stew, French, 119
Beef, Tenderloin of, 113
To Clarify Drippings of, 126
Tongue, Boiled, 124
Tongue, Spiced, 125
To Pot, 120
Brain Cutlets, 133
Calf's Head, Baked, 132
Head, Boiled, 133
Head Cheese, 133
Liver and Bacon, 134
Meat and Potato Croquettes, 121
Cold, and Potatoes, Baked, 122
Thawing Frozen, Etc., 109
To Keep from Flies, 109
Sweetbreads, 135
Baked, 135
Croquettes of, 135
Fricasseed, 136
Fried, 135
Tripe, Fricasseed, 126
Lyonnaise, 126
To Boil, 125
To Fry, 125
Veal, Braised, 132
Cheese, 129
Chops, Fried (Plain), 128
Collops, 128
Croquettes, 129
Cutlets, Broiled (Fine), 129
Cutlets, Fried, 128
Fillet of, Roast, 127
Fillet of, Boiled, 127
for Lunch 131
Loaf 131
Loin of, Roast 126
Olives, 129
Patties, 132
Pie, 130
Pot Pie, 130
Pudding, 127
Stew, 131
Yorkshire Pudding, For Veal, 110
LAMB AND MUTTON, 136
Lamb, Croquettes of Odds and Ends of, 144
Fore-Quarter of, To Broil, 143
Pressed, 143
Quarter of, Roasted, 142
Stew, 143
Sweetbreads and Tomato Sauce, 142
Mutton, Boned Leg of, Roasted, 136
Chops and Potatoes, Baked, 140
Broiled, 139
Fried. No. 1, 139
Fried. No. 2, 139
Cutlets (Baked), 140
Hashed, 138
Irish Stew, 141
Leg of, á la Venison, 138
Leg of, Boiled, 137
Leg of, Braised, 137
Leg of, Steamed, 138
Pudding, 141
Roast, 136
Scalloped, and Tomatoes, 142
Scrambled, 141
Muttonettes, 140
PORK, 144
Bacon and Eggs, Cold, 150
To Cure English, 155
Cheese, Head, 154
Ham and Eggs, Fried, 150
Boiled, 151
Broiled, 152
Potted, 152
To Bake a (Corned), 151
Hams and Bacon, To Cure, 154
and Fish, To Smoke at Home, 154
Head Cheese, 154
Lard, To Try Out, 155
Pig, Roast, 145
Pigs' Feet, Pickled, 151
Pork and Beans, Baked, 149
and Beans (Boston Style), 149
Chops and Fried Apples, 147
Chops, Fried, 148
Cutlets, 147
Fresh, Pot Pie, 146
Leg of, Boiled, 146
Leg of, Roast, 145
Loin of, Roast, 145
Pie, 148
Pot Pie, 148
Salt, Fried, 149
Salt, Grilled, 149
Spare Rib of, Roasted, 146
Tenderloins, 147
Roast Pig, 145
Sausage, Bologna (Cooked), 152
Sausages, Country Pork, 153
To Fry, 153
Scrappel, 150
MEASURES AND WEIGHTS, 603
MENUS FOR BREAKFAST, LUNCHEON AND DINNER, 478
January, 478
February, 480
March, 482
April, 484
May, 486
June, 488
July, 490
August, 493
September, 494
October, 496
November, 498
December, 500
MENUS, SPECIAL, 503
MISCELLANEOUS RECIPES, 543
Ammonia, Uses of, 543
Cement, Cracks in Floors, 559
for Acids, 560
for China and Glass, 556
Cider, To Keep, 561
Cleaning Jewelry, For, 551
Oil Cloth, For, 547
Sinks, For, 557
Crape, To Renew Old, 551
Family Glue, 559
Feathers, To Wash, 549
Flannels, To Wash, 546
Fluid, Washing, 562
Furniture Cream, 559
How to Freshen up Furs, 550
Garments, To Wash Colored, 553
Gloves, To Clean Kid, 551
Glue, 559
Family, 559
Hard Soap (Washing) 562
Incombustible Dresses, 550
Insects and Vermin, 544
Indelible Ink, To Remove, 560
Lace, To Clean Black. No. 1, 547
To Clean Black. No. 2, 548
To Wash White. No. 1, 548
To Wash White Thread. No. 2, 548
Leather, A Polish for, 561
Machine Grease, To Take Out, 546
Management of Stoves, 557
Marble, To Remove Stains from, 552
Moths in Carpets, 545
Mucilage, Postage Stamp, 559
Novel Dress Mending, 550
Oil Cloth Cleaning, 547
Stains in Silk and Other Fabrics, 554
Old Style Family Soft Soap, 563
Paper Hangers' Paste, 553
Paste for Scrap Books, Etc, 560
Polish for Ladies' Kid Shoes, 560
for Leather, 561
Shirts, to Starch, Fold and Iron, 547
Silks or Ribbons, to Clean, 549
To Clean Black Dress, 549
Silver Plate, To Clean, 552
Starch Polish, 551
Soap for Washing Without Rubbing, 563
Hard (Washing), 562
Old Style Family, 563
Soft, To Make Without Cooking, 563
Stoves, Management of, 557
The Marking System, 553
To Bleach Cotton Cloth, 561
To Cement Cracks in Floors, 559
To Clean Black Lace, 547
To Clean Black Dress Silks, 549
To Clean Kid Gloves, 551
To Clean Silks and Ribbons, 549
To Clean Silver Plate, 552
To Destroy Insects and Vermin, 544
To Keep Cider, 561
To Make a Paste to Fasten Labels, 558
To Raise the Pile on Velvet, 551
To Remove Indelible Ink, 560
To Remove Ink from Carpets, 558
To Remove Stains and Spots, 554
To Remove Stains from Marble, 552
To Renew Old Crape, 551
To Soften Water, 562
To Starch, Fold and Iron Shirts, 547
To Take Out Machine Grease, 546
To Take Rust Out of Steel, 558
To Whiten Walls, 552
Uses of Ammonia, 543
Velvet, to Raise the Pile on, 551
Walls, to Whiten, 552
Washing Fluid, 562
MODES OF FRYING, 48
OMELETS AND EGGS, 225
PASTRY, PIES AND TARTS, 320
Crust, Potato, 324
Chess Cakes, 343
General Remarks, 320
How to Make a Pie, 321
Icing Pastry, 321
Maids of Honor, 342
Meat for Mince Pies (Cooked), 337
Mince Meat, Mock, Without Meat, 338
Patties or Shells for Tarts, 325
Pie, Apple, Green, 326
Apple and Peach Meringue, 327
Apple Custard. No. 1, 326
Apple Custard. No. 2, 326
Apple Custard. No. 3, 327
Apple Custard. No. 4, 327
Apple, Irish, 327
Apple, Mock, 327
Apricot Meringue, 332
Berry, Ripe, 335
Blackberry, 333
Cocoanut. No. 1, 328
Cocoanut. No. 2, 328
Cherry, 332
Cranberry, 335
Cranberry Tart, 335
Cream, 330
Cream, Boston, 331
Cream, Mock, 331
Cream, Whipped, 331
Currant. No. 1, 332
Currant, Ripe. No. 2, 333
Custard, 331
Custard, Bakers', 330
Custard, Chocolate. No. 1, 328
Custard, Chocolate. No. 2, 328
Custard, Fruit, 332
Dried Fruit, 335
Fruit, German, 342
Gooseberry, 336
Grape, 334
Huckleberry, 333
Jelly and Preserved Fruit, 335
Lemon. No. 1 (Superior), 328
Lemon. No. 2, 329
Lemon. No. 3, 329
Lemon. No. 4, 329
Lemon, Raisin, 333
Mince. No. 1, 338
Mince. No. 2, 338
Molasses, 333
Orange, 330
Peach, 335
Pineapple, 334
Plum or Damson, 334
Pumpkin. No. 1, 336
Pumpkin. No. 2, 336
Pumpkin, Without Eggs, 337
Rhubarb, 333
Rhubarb (Cooked), 334
Ripe Berry, 335
Squash, 337
Sweet Potato, 337
Tomato, Green, 332
Pie Crust, Plain, 324
To Make Flaky, 325
Rule for Undercrust, 324
Puff Paste, Fine, 322
for Pies, 322
of Suet, 324
Soyer's Recipe for, 323
Pumpkin or Squash for Pies, Stewed, 336
Baked, 336
Tartlets. No. 1, 325
No. 2, 325
Lemon. No. 1, 339
Lemon. No. 2, 340
Meringue Custard, 340
Orange, 340
Plum Custard, 339
Tarts, 326
Apple, 342
Berry, 341
Chocolate, 341
Cocoanut, 341
Cream, 343
Gooseberry, Green, 341
Jam, Open, 343
Strawberry Cream, 341
Turnover, Fruit, Suitable for Picnics, 339
POULTRY AND GAME, 81
Chicken, Boiled, 87
Breaded, 92
Broiled, 89
Broiled on Toast, 93
Croquettes. No. 1, 90
Croquettes. No. 2, 91
Croquettes, To Fry, 91
Curry, 93
Dressed as Terrapin, 95
Fricassee, 87
Fried, 90
Fried á la Italienne, 90
Lunch for Traveling, 91
Macaroni and, 96
Patties, 88
Pickled, 88
Pie, 89
Pot Pie. No. 1, 94
Pot Pie. No. 2, 94
Potted, 92
Pressed, 91
Pudding, 96
Rissoles of, 88
Roast, 86
Roley Poley, 95
Scalloped, 92
Steamed, 87
Stewed (Whole Spring), 87
Stewed with Biscuit, 95
Turnovers, 95
Dressing or Stuffing for Fowls, 83
Oyster, 83
Duck, Braised, 97
Canvas Back, 99
Duck Pie, 98
Roast (Tame), 96
Roast (Wild), 98
Stewed, 97
Warmed Up, 98
Wild, 98
Game Pie, 101
Salmi of, 103
Goose, Roast, 86
Grouse, To Roast, Etc., 101
Hare, Roast, 102
Partridges, To Roast, Etc., 101
Pigeon Pie, 99
Pigeons, Broiled, or Squabs, 100
Roast, 99
Stewed, 99
Quail, To Roast, 101
To Roast, Etc., 101
Rabbit, Broiled, 103
Fricassee, 102
Fried, 103
Pie, 103
Roast, 103
Reed Birds, 100
Salmi of Game, 103
Snipe, 100
Snow Birds, 102
Squab Pot Pie, 100
Squirrels, 102
Turkey, Boned, 85
Boiled, 84
Hashed, 85
Roast, 82
Scallop, 84
Warmed Over, 85
Venison, Baked Saddle of, 105
Steak, Broiled, 104
Steak, Fried, 106
Hashed, 106
Pie or Pastry, 105
Roast Haunch of, 104
Woodcock, Roasted, 100
PRESERVES, JELLIES, ETC, 423
A New Way of Keeping Fruit, 436
Brandied Peaches or Pears, 436
General Remarks, 423
Jam, Gooseberry, 435
Raspberry, 436
Strawberry, 435
Jellies, Fruit, 431
Jelly, Apple, 433
Crab Apple, 434
Currant, 431
Currant (New Method), 432
Grape, 433
Orange, Florida, 433
Peach, 434
Quince, 432
Raspberry, 432
Macedoines, 436
Marmalade, Lemon, 435
Orange, 434
Orange Syrup, 434
Pineapple Preserves, 427
Preserved Apples (Whole), 426
Preserved Cherries, 424
Cranberries, 424
Egg Plums, 425
Peaches, 426
Pears, 427
Pumpkins, 429
Quinces, 427
Strawberries, 425
Tomatoes (Green), 426
Preserving Fruit, (New Mode), 429
(New Method of), 430
Raisins (A French Marmalade), 435
To Preserve and Dry Green Gages, 428
Berries Whole (Excellent), 425
Fruit Without Sugar, 430
Water Melon and Citron Rind, 428
PUDDINGS AND DUMPLINGS, 381
A Royal Dessert, 416
Batter, Common, 386
Berry Rolls, Baked, 414
Cobbler, Peach, 413
Currants, To Clean, 383
Dumplings, Apple, 384
Apple (Boiled), 385
Lemon, 386
Oxford, 385
Preserve, 385
Rice, Boiled (Custard Sauce), 384
Suet. No. 1, 385
Suet. No. 2, 386
General Remarks, 381
Geneva Wafers, 414
Huckleberries with Crackers and Cream, 416
Pudding, Almond, 386
Almond. No. 1, 390
Almond. No. 2, 390
Apple and Brown Bread, 388
Apple, Baked, 386
Apple, Boiled, 387
Apple Custard, 391
Apple Puff, 389
Apple Roley Poley, 411
Apple Sago, 401
Apple Tapioca, 388
Banana, 412
Batter, Baked, 390
Batter, Boiled, 390
Berry, Cold, 388
Bird's Nest, 387
Blackberry and Whortleberry, 409
Bread and Butter. No. 1, 387
Bread and Butter. No. 2, 387
Bread, Baked Plain, 389
Bread, Boiled, 389
Bread (Superior), 389
Cabinet, 398
Cherry, 396
Cherry, Boiled or Steamed, 396
Chocolate. No. 1, 401
Chocolate. No. 2, 402
Chocolate. No. 3, 402
Chocolate. No. 4, 402
Christmas Plum, by Measure, 397
Cocoanut. No. 1 (French), 395
Cocoanut. No. 2, 396
Cocoanut. No. 3, 396
Cold Fruit, 392
Corn Meal, 404
Corn Meal, Apple, 404
Corn Meal, Baked Without Eggs, 393
Corn Meal, Baked with Eggs, 394
Corn Meal, Boiled, 394
Corn Meal, Boiled Without Eggs, 394
Corn Meal, Fruit, 404
Corn Meal Puffs, 395
Corn Starch, 392
Cottage, 305
Cracker, 393
Cranberry, Baked, 398
Cream, 392
Cream Meringue, 392
Cuban, 393
Currant, Boiled, 410
Custard, 391
Custard. No. 1, 391
Custard. No. 2, 391
Custard Apple, 391
Delmonico, 406
English Plum (The Genuine), 396
Fig, 404
Fruit, 405
Fruit, 409
Fruit, Cold, 392
Fruit, Puff, 411
Fruit, Rice, 407
Graham, 412
Green Corn, 414
Hominy, 413
Huckleberry, Baked, 409
Indian, Delicate, 395
Jelly, 415
Lemon, 400
Lemon, Baked (Queen of Puddings), 399
Lemon, Boiled, 400
Lemon, Cold, 400
Minute. No. 1, 414
Minute. No. 2, 415
Nantucket, 406
Orange. No. 1, 399
Orange. No. 2, 399
Orange Roley Poley, 411
Peach, Dried, 412
Peach, Pear and Apple, 403
Pie Plant or Rhubarb, 405
Pineapple, 410
Plum, English (The Genuine), 396
Plum, Baked, 397
Plum, Without Eggs, 398
Prune, 409
Quick, 416
Raspberry, 403
Ready, 416
Rhubarb or Pie Plant, 405
Rice, Boiled. No. 1, 408
Rice, Boiled. No. 2, 408
Rice, Fruit, 408
Rice (Fine), 407
Rice (Plain), 406
Rice, Lemon, 407
Rice, Meringue, 407
Rice, Snow Balls, 408
Rice, Without Eggs, 407
Roley Poley (Apple), 411
Roley Poley (Orange), 411
Sago, Apple, 401
Sago, Plain, 401
Sago, Royal, 401
Saucer, 406
Snow, 405
Sponge Cake. No. 1, 411
Sponge Cake. No. 2, 412
Strawberry Tapioca, 403
Suet, Plain, 413
Suet, Plum, 413
Sunderland, 415
Sweet Potato, 410
Tapioca, 403
Tapioca, Apple, 388
Toast, 406
Transparent, 410
Whortleberry and Blackberry, 409
Puffets, Apple, Boiled, 386
Royal Dessert, A, 416
To Chop Suet, 383
Stone Raisins, 383
SANDWICHES, 236
Cheese, 237
Chicken, 236
Egg, 237
Ham, 236
Plain, 236
Mushroom, 237
Sardine, 236
Water Cress, 237
SAUCES AND DRESSINGS FOR MEATS, 156
Butter, Drawn, 156
To Brown, 164
Cocoanut Prepared (For Pies, Puddings, Etc.), 165
Curry Powder, 164
Sauce, 164
Flour, To Brown, 164
Herbs for Winter, 166
Meats and Their Accompaniments, 166
Mustard, French, 165
To Make, 164
Omelet, Apple, 163
Pepper, Kitchen, 165
Sauce, Apple, 162
Apple, Cider, 162
Apple, Old-fashioned, 162
Bechamel, 160
Bread, 159
Brown, 161
Brown, Sharp, 160
Caper, 158
Celery, 158
Chili, 159
Cranberry, 163
Curry, 164
Egg or White, 156
Fish. No. 1, 158
Fish. No. 2, 158
for Boiled Cod, 157
for Salmon and Other Fish, 157
Hollandaise, 161
Jelly, Currant, 161
Lobster, 157
Maitre d'Hotel, 160
Mint, 160
Mushroom, 161
Onion, 159
Oyster, 157
Tartare, 156
Tomato, 159
Wine, for Game, 160
Spices, 165
Vegetables Appropriate to Different Dishes, 167
for Breakfast, 168
Vinegar, Cucumber, 163
Flavored, 163
Warm Dishes for Breakfast, 167
SALADS, 168
Celery, Undressed, 175
Cucumbers, to Dress Raw, 175
Dressing, Cream Salad. No. 1, 170
Cream Salad. No. 2, 170
for Cold Slaw (Cabbage Salad), 169
Mayonnaise, 169
Salad, French, 170
Endive, 174
Horse-radish, 176
Lettuce, 176
Peppergrass and Cress, 176
Radishes, 175
Salad, Bean, 175
Cabbage or Cold Slaw, 169
Celery, 174
Chicken, 171
Crab, 173
Dutch, 172
Fish, 172
Ham, 172
Lettuce, 174
Lobster. No. 1, 171
Lobster. No. 2, 171
Oyster, 172
Potato, Cold, 175
Potato, Hot, 174
Summer, Mixed, 170
Tomato, 174
Slaw, Cold, 173
Cold, Dressing for, 169
Cold, Plain, 173
Hot, 173
CATSUPS, 176
Catsup, Apple, 178
Cucumber, 178
Currant, 178
Gooseberry, 178
Mushroom, 178
Oyster, 177
Tomato. No. 1, 176
Tomato. No. 2, 176
Tomato, Green, 177
Walnut, 177
Vinegar, Celery, 179
Spiced, 179
Chocolate. (See BEVERAGES)
Cocoa. (See BEVERAGES)
Coffee. (See BEVERAGES)
PICKLES, 179
General Remarks, 179
Green Pepper Mangoes, 183
Piccalili, 186
Pickle, An Ornamental, 186
East India, 187
Pear, 189
Sweet, for Fruit, 188
Watermelon, 188
Pickled Butternuts and Walnuts, 188
Cabbage (Purple), 182
Cabbage (White), 182
Cauliflower, 183
Cherries, 190
Eggs, 186
Green Peppers, 183
Mangoes, 184
Mushrooms, 182
Onions, 184
Oysters, 185
Pickles, Blue Berry, 187
Chow Chow (Superior English Recipe), 183
Cucumber, 180
Cucumber, for Winter Use, 180
Cucumber, Ripe, 185
Cucumber, Sliced, 180
Cucumber, Sweet, Ripe, 186
East India, 187
Green Tomato (Sour), 181
Green Tomato (Sweet), 181
Mixed, 187
Spiced Currants, 189
Grapes, 190
Plums, 189
SAUCES FOR PUDDINGS, 417
Brandy, Cold, 417
Liquid, 418
or Wine. No. 1, 417
or Wine. No. 2, 417
Caramel, 419
Cream, Cold, 419
Warm, 419
Custard, 420
Fruit, 421
Grandmother's, 418
Hard, Plain, Cold, 420
Jelly, 421
Lemon, 418
(Cold), 419
Brandy for Cakes and Puddings, 422
Cream (Hot), 418
Milk, 420
or Cream, 421
Old Style, 420
Orange Cream (Hot), 419
(Cold), 419
Plain, A Good, 420
Plum Pudding, Superior, 418
Rose Brandy for Cakes and Puddings, 423
Sugar, 418
Sweet Common, 421
Syrup for Fruit, 421
Wine, Rich, 417
SEASONABLE FOODS, VARIETIES OF, 473
SICK, COOKING FOR THE, 510
Acid Drinks, 519
Apples, Baked, 515
A Remedy for Boils, 520
Arrowroot Blanc Mange, 512
Milk Porridge, 512
Wine Jelly, 514
Baked Apples, 515
Beefsteak and Mutton Chops, 510
Beef Tea, 511
Blackberry Cordial, 518
Blanc Mange, Arrowroot, 512
Irish Moss, 515
Boiled Rice, 514
Boils, Remedy for, 520
Bread Panada, 517
Broth, Veal or Mutton, 511
Clam, 516
Chicken, 511
Chicken Jelly, 514
Broth, 511
Clam Broth, 516
Codfish, Milk or Cream, 516
Corn Meal Gruel, 512
Cracker Panada, 517
Cup Pudding, 515
Pudding, Tapioca, 515
Custard, 516
Cure for Ringworms, 520
Draughts for the Feet, 519
Egg Gruel, 512
Toast, 515
Flax Seed Tea, 513
Seed Lemonade, 513
For Children Teething, 518
General Remarks, 510
Gruel, Corn Meal, 512
Egg, 512
Oat Meal, 511
Hominy, 514
Irish Moss Blanc Mange, 515
Jelly Arrowroot Wine, 514
Chicken, 514
Mulled, 516
Sago, 514
Tapioca, 513
Linseed Tea, 518
Milk Porridge, 512
or Cream Codfish, 516
Milk Toast, Plain, 517
Mulled Jelly, 516
Mutton Chops and Beefsteak, 510
or Veal Broth, 511
Oat Meal Gruel, 511
Oyster Toast, 516
Panada, Bread, 517
Cracker, 517
Porridge Milk, 512
Arrowroot, Milk, 512
Poultices, 519
Powders for Children, 518
Pudding, Cup, 515
Cup, Tapioca, 515
Rice, Boiled, 514
Ringworms, Cure for, 520
Sago Jelly, 514
Soft Toast, 515
Slippery Elm Tea, 517
Elm Bark Tea, 513
Tamarind Water, 513
Tapioca Jelly, 513
Tea, Beef, 511
Flax Seed, 513
Linseed, 518
Slippery Elm, 517
Slippery Elm Bark, 513
Toast, Water, or Crust Coffee, 517
Milk, Plain, 517
Egg, 515
Oyster, 516
Soft, 515
Veal or Mutton Broth, 511
SMALL POINTS ON TABLE ETIQUETTE, 595
SOUPS, 27
Asparagus, Cream of, 36
Bean (Dried), 36
Beef, 31
Calf's Head or Mock Turtle, 39
Chicken Cream, 34
Consommé, 33
Corn, 35
Game, 32
Gumbo or Okra, 41
Herbs and Vegetables Used in, 29
Julienne, 33
Macaroni, 40
Mullagatawny, 38
Mutton Broth (Scotch), 32
Okra or Gumbo, 41
Ox Tail, 34
Pea (Green), 36
Split, 35
Pepper Pot (Philadelphia), 37
Plain, Economical, 34
Spinach, Cream of, 34
Squirrel, 37
Stock, 30
White, 31
To Clarify, 31
Tapioca Cream, 41
Tomato. No. 1, 38
No. 2, 38
No. 3, 38
Turkey, 40
Turtle, Mock, 39
Green, 40
from Beans, 37
Veal (Excellent), 32
SOUPS WITHOUT MEATS, 41
Celery, 43
Clam, Plain and French, 47
Croutons for, 45
Dumpling, Egg for, 44
Suet for, 44
Egg Balls for, 44
Fish, 45
Force Meat Balls for, 43
(Soyer's Recipe), 44
Lobster or Bisque, 46
Noodles for, 43
Onion, 41
Oyster Soup. No. 1, 46
No. 2, 46
Pea, 43
Potato (Irish), 43
Stock, Fish, 45
Vegetable, Spring, 42
Winter, 42
Vermicelli, 42
White (Swiss), 42
TABLE ETIQUETTE, SMALL POINTS ON, 595
TOILET RECIPES, ITEMS, ETC., 577
Antidotes for Poisons, 585
Bad Breath, 582
Bandoline, 580
Barbers' Shampoo Mixture, 583
Bay Rum, 577
Burnett's Celebrated Powder for the Face, 580
Camphor Ice, 583
Cold Cream, 578
Cologne Water (Superior), 577
Complexion Wash, 580
Cream of Lilies, 578
of Roses, 578
Cure for Pimples, 581
Dye for White or Light Eye-brows, 579
For Dandruff, 578
Hair Invigorator, 578
Wash, 579
How to Keep Brushes Clean, 583
Jockey Club Bouquet Cologne, 577
Lavender Water, 577
Lip Salve, 578
Macassar Oil for the Hair, 578
Odoriferous or Sweet Scenting Bags, 583
Ox-marrow Pomade, 579
Pearl Smelling Salts, 582
Tooth Powder, 582
Phalon's Instantaneous Hair Dye 579
Pimples, Cure for, 581
Razor-strop Paste, 583
Removing Tartar from the Teeth, 582
Rose-water, 577
Shaving Compound, 583
Toilet or Face Powder, 580
Items, 584
Toilet Soap, 585
To Increase the Hair in the Brows, 580
Remove Freckles, 581
Remove Moth Patches, 581
VEGETABLES, 191
Asparagus, 210
with Eggs, 211
Beans, Lima and Kidney, 209
String, 208
Beets, Baked, 210
Boiled, 210
Stewed, 210
Cabbage, Boiled, 200
French Way of Cooking, 201
Fried, 201
Ladies', 201
Sourcrout, 202
Steamed, 201
with Cream, 200
Carrots, Mashed, 214
Stewed, 213
Cauliflower, 200
Fried, 200
Celery, 209
Corn, Boiled, Green, 206
Fried, 207
Pudding, 207
Roasted (Green), 207
Stewed, 207
Succotash, 208
Cucumbers, á la Crême, 206
Fried, 206
Cymblings, or Squashes, 211
Egg Plant, Fried, 208
Stuffed, 208
Endive, Stewed, 214
General Remarks, 191
Greens, 213
Mushrooms, Baked, 214
Canned, 215
for Winter Use, 215
Stewed, 215
Okra, 210
Onions, Baked, 199
Boiled, 198
Fried, 199
Scalloped, 199
Stewed, 199
Oyster Plant or Salsify Fried, 209
Stewed, 209
Parsnips, Boiled, 203
Creamed, 204
Fried, 203
Fritters, 203
Stewed, 203
Peas, Green, 211
Stewed, 211
Potato Croquettes. No. 1, 196
Croquettes. No. 2, 196
Fillets, 196
Puffs, 193
Snow, 194
Potatoes, á la Crême, 193
á la Delmonico, 197
Baked, 197
Browned, 192
Browned--With Roast. No. 1, 197
Browned--With Roast. No. 2, 198
Crisp, 195
Favorite, Warmed, 195
Fried, with Eggs, 197
Hasty Cooked, 195
Lyonnaise, 196
Mashed, 192
Mashed, Warmed Over, 193
New, and Cream, 193
New, To Boil, 192
Raw, Fried, 194
Saratoga Chips, 193
Scalloped (Kentucky Style), 194
Steamed, 194
Sweet, 198
Sweet, Baked, 198
Pumpkin, Stewed, 214
Rice, To Boil, 202
Salsify, Fried, 209
or Oyster Plant, Stewed, 209
Sourcrout, 202
Spinach, 212
Squashes or Gymblings, 211
Squash, Winter, Baked, 212
Winter, Boiled, 212
String Beans, 208
Succotash, 208
Tomatoes, Baked (Plain), 205
Broiled and Fried, 205
Fried and Broiled, 205
Scalloped, 204
Scrambled, 206
Stewed, 204
Stuffed, Baked, 204
To Peel, 204
Raw, To Prepare, 205
Truffles, 216
(Italian Style of Dressing), 216
Au Naturel, 216
Turnips, 214
Vegetable Hash, 212
MACARONI, 216
Macaroni, á la Crême, 217
á la Italienne, 216
and Cheese, 217
and Tomato Sauce, 218
Timbale of, 217
End of the Project Gutenberg EBook of The Whitehouse Cookbook (1887)
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