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[Illustration: An illustration of an African-American woman wearing chef's clothing.]
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THE
BLUE GRASS
COOK BOOK
>
COMPILED BY
MINNIE C. FOX
WITH AN INTRODUCTION BY
JOHN FOX, JR.
Illustrated with Photographs
By A. L. COBURN
[Illustration: The seal of the Fox, Duffield & Company publishing firm.]
FOX, DUFFIELD & COMPANY
MCMIV
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Copyright, 1904, by
FOX, DUFFIELD & COMPANY
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> Introduction.
IT is not wise for a man who can get sea-sick in a rowboat on a mill-pond to attack a Japanese dinner just after a seventeen days' voyage across the Pacific. I was just that unwise, and for that reason perhaps can do but scant justice in this Land of the Rising Sun, to a soup in which floats bits of strange fishes from the vasty deep, unknown green things and an island of yellow custard; to slices of many colored raw fish, tough cocks' combs (real ones) or even to the stewed chicken which at this dinner at least had been shorn of everything except bones and tough sinews. The other day I tried it again with no better success, and now with the prospect of rice for food three times a day in the field around Port Arthur and no
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bread (there can be no more serious deprivation to a Southerner) I am suddenly asked to think of a Kentucky table and that turbaned mistress of the Blue Grass kitchen, a Kentucky cook!
It is June in Japan, and it is June in that blessed land of the Blue Grass. The sun shines there, no doubt, right now: the corn top's ripe; the meadows are in bloom and along turnpike and out in the fields the song and laughter of darkies make gay the air. It is early morning. The singing of birds comes through the open windows--the chatter of blackbirds and the mid-air calls of far away meadow larks. Through those windows sleepy eyes see wood and field, with stretches of blossoming blue grass rippling in the wind. Another half-conscious doze for an hour, another awakening, and by your bed stands a black boy in a snowy apron, his white teeth shining, and in his kindly black paws a silver goblet on a silver tray. Heavens, how it hurts to smell that mint this far away! The goblet is gleaming with frost, and the mint is still drenched
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with dew. Who was it sang of the ecstasy of awakening on a June morning and being in love? Well, to the wise one who has that blissful state only as a memory a hint is sufficient.
It is now breakfast time. There are strawberries in Japan, but there are also strawberries in the Blue Grass, and I shall not risk international complications by invidious comparison. In the Blue Grass they go with a yellow cream of which I dare not think. You shall find that same cream in a cup of fragrant coffee as well. There is broiled ham with a grateful odor whose source is a mystery; there are plates of hot thin meal batter cakes, each encircled with crisp, delicate black embroidery, and there is golden butter that melts and drips and seeps between the layers. It is too early for game-birds, so those little brown, fat, broiled things resting in the big dish are spring chickens, "frying size," as we say in the Blue Grass, and on another dish there they are again--fried, after Southern style, half submerged in a rich cream of gravy, snow
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white. I can go no further now, for the waffles are yet to come.
You climb a horse now and ride out into the morning and the sunlight and the fresh air, into the singing of those birds and the rippling stretches of blue grass, wheat and barley and wind-shaken corn. Under full-leafed maples and oaks and sycamores where fat cattle are tearing up rich mouthfuls of grass, and sheep and young lambs are grazing and playing along a creek whose banks are grassy to the very water's edge. Three hours you ride, for you must see the whole place that morning. Guests are coming to dinner, and there will be little time in the afternoon, so through lanes in which the wild rose blooms and through woods and meadows you lope for home. How hungry you are! The pike gate slams, the first guest is coming, and up the hill they wind in buggy, carriage, and on horseback. When all are gathered in the drawing-room, you shall see the host quietly lead some man to the veranda--it is a magic signal that need not be explained. Out there are more of
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those frosted silver goblets, flowering with green and "with beaded bubbles winking at the brim."
The dining-room is the biggest and sunniest in the house. On the wall are hunting prints, pictures of game and stag heads. The table runs almost the length of it, and the snowy table-cloth hangs almost to the floor. Before your hostess is a great tureen of calf's-head soup; before your host a saddle of venison, drenched in a bottle of ancient Madeira and flanked by flakes of red-currant jelly. Before one guest are broiled wild ducks. After the venison comes a great turkey, and last of all a Kentucky ham.
"That ham! Mellow, aged, boiled in champagne, baked brown, spiced deeply, rosy pink within and of a flavor and fragrance to shatter the fast of a pope; and without a brown-edged white layer so firm that the deft carving knife passing through gave no hint to the eye that it was delicious fat....The rose flakes dropped under
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the knife in such thin slices that the edges coiled."
After the ham the table-cloth is lifted and the dessert spread on another lying beneath. Then that, too, is raised and the nuts and wines are placed on a third--red damask this time. So much for breakfast and dinner--the old-time dinner. At the thought of supper the pen of this exile halts, and for it the reader may search within.
Is it any wonder that the stories of Southern hospitality are so many and so good? It is said that in Texas a planter will sometimes waylay the passing stranger, and at the point of a shot-gun force him to halt and stay a month. I have heard of a man stopping to spend the night on a Georgia plantation and staying on for twenty years. I have heard of an old major in Virginia, the guest of the father of a friend of mine, who every spring had his horse saddled and brought to the fence, when the following annual colloquy took place:
"Oh, you'd better stay a while longer, Major," the host would say.
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"No," the Major would say, "I reckon I'd better be goin'."
After every mint julep this interchange would take place. At the end of the third the Major invariably weakened.
"Well," he would say, "I reckon I'll stay a little longer." And he would stay--another year. This went on for a decade.
These things I have heard--what follows I know. There was a famous place near Lexington once which I will call Silver Springs, and there was a guest there of twenty years' standing. One morning he went over to the home of his host's son, liked it over there and stayed ten years until he died. But there is yet a better story of Silver Springs. So many guests actually died there that the host provided them with a graveyard. Some fifteen years ago the church near by was torn down, the graveyard was sold, and all the bodies had to be removed. The son of the master of Silver Springs wrote to what relatives of the dead guests he could find. No answer came, and the daughter of the son, who has been a lifelong friend of mine,
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took the seven guests, sang "Nearer, my God, to Thee" over them, and buried them in the family plot. There the seven rest to-day.
Now the social system of the South rested on the slave, and the three pillars of the substructure were the overseer, the black mammy and Aunt Dinah, the cook. But for Aunt Dinah would the master have had the heart for such hospitality? Would the guest have found it so hard to get away? Would stories like these ever have been born? Would the Kentuckian have had the brawn and brain that have given him such a history? Would Kentucky have sent the flower of her youth, forty thousand strong, into the Confederacy; would she have lifted the lid of her treasury to Lincoln, and in answer to his every call sent him a soldier practically without a bounty and without a draft; and when the curtain fell on the last act of the great tragedy would she have left half of her manhood behind it--helpless from disease, wounded or dead on the battlefield? I think not.
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All honor then to that turbaned mistress of the Kentucky kitchen--the Kentucky cook. She came to the Blue Grass from Virginia more than a hundred years ago, swift on the flying feet of the Indian. She was broad, portly, kind of heart, though severe of countenance, as befitted her dignity, and usually quick of temper and sharp of tongue. Her realm was not limited to the kitchen. She disputed the power of "mammy" in the drawing-room, and there were times when all, black and white, bowed down before her. James Lane Allen has written that, going home with a friend late one night after a party, his friend got up at five o'clock the next morning and made him get up, through fear of rousing the temper of this same black, autocratic cook. But when she was kind she was mighty; and is there a Southerner who does not hold her, in spite of her faults, in loving remembrance? As far as I know she has never got her just due. She is gone, and there are good ones to-day who fill her place, but none who are full worthy. Publicly I acknowledge an everlasting
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debt, and to that turbaned mistress of the Kentucky kitchen gratefully this Southerner takes off his hat.
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> List of Contributors
ADDISON, MRS. WALTER E., . . . . . Pulaski, Va.
ALEXANDER, MRS. A. J., . . . . . . Woodburn, Ky.
ALEXANDER, MISS KATE, . . . . . . Paris, Ky.
BASHFORD, MISS MARY, . . . . . . Paris, Ky.
BERRYMAN, MRS. CHARLES, . . . . . Lexington, Ky.
BERRYMAN, MRS. J. C., . . . . . . Lexington, Ky.
BRENT, MRS. C., . . . . . . . . Paris, Ky.
BUCKNER, MRS. HENRY C., . . . . . Paris, Ky.
BUCKNER, MRS. B. F., . . . . . . Paris, Ky.
BUCKNER, MRS. W. T., . . . . . . Winchester, Ky.
CABELL, MRS. C. ELLET, . . . . . . Berryville, Va.
CLAY, MRS. BRUTUS J., . . . . . . Bourbon Co., Ky.
CLAY, MRS. CASSIUS M., . . . . . . Paris, Ky.
CLAY, MRS. JAMES E., . . . . . . Paris, Ky.
COCHRAN, MRS. CAMPBELL CARRINGTON, . . Big Stone Gap, Va.
CROXTON, MISS VIRGINIA,. . . . . . Tappahannock, Va.
DABNEY, MISS, . . . . . . . . . Bothwell, Va.
FITHWIAN, MRS. WASH., . . . . . . Paris, Ky.
FOX, MRS. JOHN W., . . . . . . . Big Stone Gap, Va.
GARRARD, MRS., . . . . . . . . Bourbon Co., Ky.
GODDARD, MRS. MARY E., . . . . . . Fleming Co., Ky.
GOFF, MRS. STRAUDER, . . . . . . Winchester, Ky.
GORTON, MRS. FRANCIS, . . . . . . Rochester, N. Y.
HANSON, MRS. R. H., . . . . . . . Lexington, Ky.
HEDGES, MRS. JOHN T., . . . . . . Paris, Ky.
HOLT, MRS. JOSEPH, . . . . . . . Paris, Ky.
JOHNSON, MRS. W. A., . . . . . . Paris, Ky.
LYLE, MISS ANNIE, . . . . . . . Paris, Ky.
McCORMICK, MRS. CYRUS, . . . . . Berryville, Va.
McCORMICK, MRS. FRANICS, . . . . . Berryville, Va.
McDOWELL, MRS. H. C., . . . . . . Lynchburg, Va.
MASSIE, MRS. W. W., . . . . . . Paris, Ky.
MOORE, MRS. A., . . . . . . . . Berryville, Va.
NEELY, MRS. ROBERT J., . . . . . . Paris, Ky.
PAYNE, MRS. JOHN B., . . . . . . Lexington, Ky.
ROSSER, MRS. THOMAS L., . . . . . Charlottesville, Va.
ST. NICHOLAS HOTEL, . . . . . . . Cincinnati, Ohio.
SIMMS, MRS., . . . . . . . . . Paris, Ky.
SIMMS, MRS. WILLIAM E., . . . . . Spring Station, Ky.
SPEARS, MRS. WOODFORD, . . . . . Paris, Ky.
THORNTON, MRS. RICHARD, . . . . . Lexington, Ky.
WEBB, MRS. MARY, . . . . . . . Paris, Ky.
WENTZ, MRS. DANIEL B., . . . . . Big Stone Gap, Va.
WHITE, MISS ANNIE, . . . . . . . Abingdon, Va.
WHITE, MISS ELISE, . . . . . . . Abingdon, Va.
WYLES, MRS. TOM R., . . . . . . Chicago, Ill.
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> List of Illustrations
"The Turbaned Mistress of a Kentucky Kitchen"
FACING
PAGE
Making Kentucky Corn Dodgers . . . . 10
"Broad, Portly, Kind of Heart" . . . . 36
Aunt Frances, Cook at Auvergne, Paris, Ky. . 64
Curing Hams at Auvergne, Paris, Ky. . . . 98
Aunt Maria, Cook at Mount Airy, Paris, Ky. . 120
A Typical Blue Grass Cook . . . . . 148
Marcellus . . . . . . . . . 172
Churning at Mount Airy, Paris, Ky. . . . 198
Beaten Biscuit Machine, Cutting out the Biscuit 216
Corn Dodgers . . . . . . . . 246
Beaten Biscuit . . . . . . . . 246
Kneading Beaten Biscuit . . . . . . 324
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> Contents
> BREADS
PAGE
BISCUITS
Beaten Biscuits . . . . . . . . . . 1
Mt. Airy Beaten Biscuits . . . . . . . 1
Beaten Biscuit Suggestions . . . . . . 2
Brown Biscuits . . . . . . . . . . 2
Cream Biscuits . . . . . . . . . . 3
Dixie Biscuits . . . . . . . . . . 3
French Biscuits . . . . . . . . . . 4
Soda Biscuits . . . . . . . . . . . 4
BREAD-CRUMB BATTER CAKES FOR BREAK-
FAST . . . . . . . . . . . . 5
BREAD FRITTERS . . . . . . . . . . . 5
BROWN BREAD . . . . . . . . . . . . 6
BUCKWHEAT CAKES . . . . . . . . . . . 6
CORN BREAD
Batter Bread . . . . . . . . . . . 7
Kentucky Batter Bread . . . . . . . . 7
Soft Batter Bread . . . . . . . . . 8
Marcellus's Corn Muffins, Nos. 1-2 . . . . 8, 9
Marcellus's Corn-meal Batter Cakes . . . . 9
Egg Bread . . . . . . . . . . . . 10
CORN BREAD (continued).
PAGE
Johnnie Cake . . . . . . . . . . . 10
Kentucky Corn Dodgers . . . . . . . . 11
Corn Dodgers . . . . . . . . . . . 11
Spoon Corn Bread . . . . . . . . . 12
HANOVER ROLLS . . . . . . . . . . . . 12
HOW TO MAKE BREAD . . . . . . . . . . 13
LAPLANDS . . . . . . . . . . . . . . 13
LIGHT ROLLS . . . . . . . . . . . . . 14
MUFFINS . . . . . . . . . . . . . . 14
CREAM MUFFINS . . . . . . . . . . . . 15
MARCELLUS'S WHEAT MUFFINS . . . . . . . . 15
POPOVERS . . . . . . . . . . . . . . 15
RICE CAKES . . . . . . . . . . . . . 16
RUSK OR SWEET BREAD . . . . . . . . . . 16
SALLY LUNN, NOS. 1-3 . . . . . . . . . . 17, 18
SALT-RISING BREAD, NOS. 1-2 . . . . . . . 18, 19
STEAM PONE . . . . . . . . . . . . . 19
WAFFLES, NOS. 1-2 . . . . . . . . . . . 20, 21
YEAST . . . . . . . . . . . . . . . 21
BAKED EGGS . . . . . . . . . . . . . 23
BOILED EGGS . . . . . . . . . . . . . 23
BREAKFAST EGGS . . . . . . . . . . . . 23
EGGS È LA CRÊME . . . . . . . 24
EGGS WITH TOMATO SAUCE . . . . . . . . . 24
OMELET . . . . . . . . . . . . . . 25
MARCELLUS'S OMELET . . . . . . . . . . 25
OMELET, SPANISH STYLE . . . . . . . . . 26
PAGE
VERY FINE OMELET . . . . . . . . . . . 26
POACHED EGGS, NOS. 1-2 . . . . . . . . . 27
SCALLOPED EGGS . . . . . . . . . . . . 27
SCRAMBLED EGGS . . . . . . . . . . . . 28
SHIRRED EGGS . . . . . . . . . . . . 28
STUFFED EGGS . . . . . . . . . . . . 28
ASPARAGUS SOUP . . . . . . . . . . . . 29
BLACK BEAN SOUP . . . . . . . . . . . 29
CALF'S HEAD SOUP . . . . . . . . . . . 30
CHESTNUT SOUP . . . . . . . . . . . . 31
CLAM SOUP . . . . . . . . . . . . . 32
CLEAR SOUP OR BOUILLON . . . . . . . . . 32
CORN SOUP, NOS. 1-2 . . . . . . . . . . 33
CREAM OF CELERY SOUP . . . . . . . . . . 34
GUMBO SOUP . . . . . . . . . . . . . 34
CHICKEN GUMBO . . . . . . . . . . . . 35
OYSTER GUMBO . . . . . . . . . . . . 36
JULIENNE SOUP . . . . . . . . . . . . 37
KENTUCKY BURGOUT . . . . . . . . . . . 37
OKRA SOUP . . . . . . . . . . . . . 38
OYSTER SOUP, NOS. 1-2 . . . . . . . . . 38, 39
OX-TAIL SOUP . . . . . . . . . . . . 39
PEA SOUP, NOS. 1-2 . . . . . . . . . . 40
MARCELLUS'S POTATO SOUP, NOS. 1-2 . . . . . 41
PURÉE OF CHICKEN . . . . . . . . . 42
SALSIFY SOUP . . . . . . . . . . . . 43
SIMPLE CHICKEN SOUP . . . . . . . . . . 43
PAGE
SOUP STOCK OF BEEF . . . . . . . . . . 44
TOMATO SOUP . . . . . . . . . . . . . 45
TURTLE SOUP . . . . . . . . . . . . . 45
MOCK-TURTLE SOUP, NOS. 1-2 . . . . . . . . 46
VEGETABLE SOUP, NOS. 1-2 . . . . . . . . 47
BAKED FISH, NOS. 1-2 . . . . . . . . . . 49
FISH À LA CREME . . . . . . . . . . . 50
FISH IN SHELLS . . . . . . . . . . . . 51
LOBSTER À LA DABNEY . . . . . . . . 51
SALMON . . . . . . . . . . . . . . 52
BAKED SHAD . . . . . . . . . . . . . 52
FRIED SHAD . . . . . . . . . . . . . 53
ROASTED SHAD . . . . . . . . . . . . 53
TURBOT . . . . . . . . . . . . . . 53
BROILED OYSTERS . . . . . . . . . . . 55
CREAMED OYSTERS, NOS. 1-2 . . . . . . . . 55, 56
FRENCH STEWED OYSTERS . . . . . . . . . 56
FRIED OYSTERS, NOS. 1-2 . . . . . . . . . 57
OYSTER COCKTAILS . . . . . . . . . . . 58
OYSTER FRITTERS . . . . . . . . . . . 58
OYSTER LOAF . . . . . . . . . . . . . 59
OYSTER PATTIES . . . . . . . . . . . . 59
PICKLED OYSTERS . . . . . . . . . . . 60
SCALLOPED OYSTERS . . . . . . . . . . . 60
VEAL AND OYSTERS . . . . . . . . . . . 61
PAGE
ASPIC JELLY . . . . . . . . . . . . . 63
BOUDINS A LA RICHELIEU . . . . . . . . . 64
CHICKEN ASPIC WITH WALNUTS . . . . . . . . 64
CHICKEN CUTLETS . . . . . . . . . . . 65
COQUILLES OF CHICKEN . . . . . . . . . . 67
CRÊME DE VOLAILLE, NOS. 1-2 . . . . . 67, 69
JELLIED CHICKEN . . . . . . . . . . . 70
PRESSED CHICKEN . . . . . . . . . . . 71
QUENELLES . . . . . . . . . . . . . 71
RISSOLES . . . . . . . . . . . . . . 72
CREAMED SWEETBREADS . . . . . . . . . . 73
FRIED SWEETBREADS WITH PEAS . . . . . . . 73
HOW TO BLANCH SWEETBREADS . . . . . . . . 73
STEWED SWEETBREADS . . . . . . . . . . 74
SWEETBREADS WITH CHAMPIGNONS . . . . . . . 74
SWEETBREADS WITH PEAS . . . . . . . . . 75
TIMBALE . . . . . . . . . . . . . . 75
TIMBALE SHELLS . . . . . . . . . . . . 76
XALAPA BOUDINS . . . . . . . . . . . . 76
BRAIN CROQUETTES . . . . . . . . . . . 79
CHICKEN CROQUETTES . . . . . . . . . . 79
VERY FINE CROQUETTES . . . . . . . . . . 80
EGG CROQUETTES . . . . . . . . . . . . 81
FISH CROQUETTES . . . . . . . . . . . 81
OYSTER CROQUETTES . . . . . . . . . . . 82
PAGE
RICE CROQUETTES . . . . . . . . . . . 82
SALMON CROQUETTES . . . . . . . . . . . 83
BAKED CHICKEN . . . . . . . . . . . . 85
BROILED CHICKEN . . . . . . . . . . . 85
CHICKEN PIE . . . . . . . . . . . . . 86
CHICKEN PUDDING . . . . . . . . . . . 86
CHICKEN FOR SUPPER . . . . . . . . . . 86
CURRIED CHICKEN . . . . . . . . . . . 87
FRICASSEE OF CHICKEN . . . . . . . . . . 87
FRIED CHICKEN . . . . . . . . . . . . 88
ROASTED CHICKEN . . . . . . . . . . . 89
STEWED CHICKEN . . . . . . . . . . . . 89
CHICKEN TERRAPIN . . . . . . . . . . . 90
BOILED FOWL WITH OYSTERS. . . . . . . . . 90
BROILED DUCK . . . . . . . . . . . . 91
ROAST DUCK . . . . . . . . . . . . . 91
ROAST GOOSE . . . . . . . . . . . . . 91
BROILED TURKEY . . . . . . . . . . . . 92
ROASTED TURKEY . . . . . . . . . . . . 92
BLUE GRASS RECIPE FOR ROAST QUAIL . . . . . 93
BROILED PARTRIDGES . . . . . . . . . . 93
BROILED PHEASANTS . . . . . . . . . . . 94
BROILED SQUIRREL . . . . . . . . . . . 94
QUAIL WITH TRUFFLES . . . . . . . . . . 94
PAGE
ROASTED PHEASANT . . . . . . . . . . . 95
RABBIT, ROASTED . . . . . . . . . . . 95
ROASTED VENISON . . . . . . . . . . . 95
BLUE GRASS HAMS
Baked Ham . . . . . . . . . . . . 97
Col. Wm. Rhodes Estill's Recipe for Curing Hams 98
Ham Cooked in Wine . . . . . . . . . 99
Kentucky Baked Ham . . . . . . . . . 99
Sugar-cured Hams . . . . . . . . . . 100
BAKED HASH . . . . . . . . . . . . . 101
BEEF A LÀ MODE, NOS. 1-2 . . . . . 101, 102
BROILED STEAK . . . . . . . . . . . . 102
BROILED VENISON . . . . . . . . . . . 103
FRIED FROGS' LEGS . . . . . . . . . . . 104
HAMBURG STEAK . . . . . . . . . . . . 104
HENRY CLAY'S FAVORITE DISH . . . . . . . . 104
LAMB CHOPS . . . . . . . . . . . . . 105
LOBSTER OR SALMON CHOPS . . . . . . . . . 106
MEAT CAKES FOR BREAKFAST . . . . . . . . 106
SADDLE OF MUTTON . . . . . . . . . . . 107
ROAST MUTTON . . . . . . . . . . . . 108
ROAST BEEF, NOS. 1-2 . . . . . . . . . . 108
ROAST PIG . . . . . . . . . . . . . 109
SAUSAGE MEAT . . . . . . . . . . . . 110
SCRAPPLE . . . . . . . . . . . . . . 110
SPICED BEEF ROUND . . . . . . . . . . . 111
PAGE
STEWED TONGUE . . . . . . . . . . . . 112
TERRAPIN . . . . . . . . . . . . . . 112
HOW TO OPEN TERRAPIN . . . . . . . . . . 112
HOW TO DRESS TERRAPIN . . . . . . . . . 113
HOW TO CORN BEEF . . . . . . . . . . . 113
HOW TO BOIL CORNED BEEF . . . . . . . . . 114
VEAL LOAF . . . . . . . . . . . . . 114
VENISON . . . . . . . . . . . . . . 115
AGRA DOLCE . . . . . . . . . . . . . 117
A GOOD SAUCE FOR COLD MEATS AND FISH . . . . 118
APPLE SAUCE FOR DUCK . . . . . . . . . . 118
CAPER SAUCE . . . . . . . . . . . . . 118
CELERY SAUCE . . . . . . . . . . . . 119
CHAMPIGNON SAUCE FOR BOUDINS . . . . . . . 119
CHAMPIGNON SAUCE FOR QUENELLES . . . . . . 120
CHESTNUT STUFFING FOR TURKEY . . . . . . . 120
CRANBERRY SAUCE FOR TURKEY . . . . . . . . 121
CUCUMBER SAUCE . . . . . . . . . . . . 121
DRAWN BUTTER FOR FOWL . . . . . . . . . 122
FISH SAUCE, NOS. 1-2 . . . . . . . . . 122, 123
HOLLANDAISE SAUCE . . . . . . . . . . . 123
HORSERADISH SAUCE . . . . . . . . . . . 124
MINT SAUCE . . . . . . . . . . . . . 124
MUSTARD SAUCE FOR COLD MEATS . . . . . . . 124
OYSTER SAUCE FOR TURKEY . . . . . . . . . 125
SAUCE FOR CROQUETTES . . . . . . . . . . 125
PAGE
SAUCE FOR MEATS . . . . . . . . . . . 126
SAUCE FOR QUENELLES . . . . . . . . . . 126
SAUCE REMOLADE . . . . . . . . . . . . 127
SAUCE FOR XALAPA BOUDINS . . . . . . . . 127
TARTARE SAUCE FOR FISH . . . . . . . . . 128
TIMBALE SAUCE . . . . . . . . . . . . 128
TOMATO SAUCE FOR STEAKS AND CHOPS . . . . . 129
TOMATO SAUCE FOR RICE CROQUETTES . . . . . . 129
TRUFFLE SAUCE . . . . . . . . . . . . 130
VENISON SAUCE . . . . . . . . . . . . 130
WHITE SAUCE FOR CRÊME DE VOLAILLE . . . 131
WINE SAUCE FOR MUTTON . . . . . . . . . 131
ASPARAGUS . . . . . . . . . . . . . 133
BAKED BEANS . . . . . . . . . . . . . 133
LIMA BEANS . . . . . . . . . . . . . 134
STRING BEANS . . . . . . . . . . . . 134
BAKED CABBAGE . . . . . . . . . . . . 134
BAKED CAULIFLOWER . . . . . . . . . . . 135
BOILED CAULIFLOWER . . . . . . . . . . 135
BLUE GRASS CORN PUDDING . . . . . . . . . 136
MRS. TALBOT'S CORN PUDDING . . . . . . . . 136
CORN FRITTERS, NOS. 1-2 . . . . . . . . . 137
BAKED EGG-PLANT . . . . . . . . . . . 137
FRIED EGG-PLANT . . . . . . . . . . . 138
EGG-PLANT PUDDING . . . . . . . . . . . 138
GREEN CORN CUSTARD WITH BROILED TOMATOES . . . 139
HOMINY PUFFS . . . . . . . . . . . . 140
PAGE
MACARONI . . . . . . . . . . . . . . 140
HOW TO COOK MACARONI . . . . . . . . . . 141
SPAGHETTI . . . . . . . . . . . . . 141
BROILED MUSHROOMS . . . . . . . . . . . 141
STEWED MUSHROOMS . . . . . . . . . . . 142
BOILED OKRA . . . . . . . . . . . . . 142
OKRA AND CORN . . . . . . . . . . . . 142
OKRA AND TOMATOES . . . . . . . . . . . 143
ONIONS FOR BREAKFAST . . . . . . . . . . 143
STEWED ONIONS . . . . . . . . . . . . 143
POTATO CHIPS . . . . . . . . . . . . 144
POTATOES BAKED IN THEIR JACKETS . . . . . . 144
STEWED POTATOES . . . . . . . . . . . 145
STUFFED POTATOES . . . . . . . . . . . 145
POTATOES EN SURPRISE . . . . . . . . . . 146
PEPPERS STUFFED WITH CORN . . . . . . . . 146
DELICIOUS WAY TO COOK RICE . . . . . . . . 147
SALSIFY . . . . . . . . . . . . . . 147
SALSIFY FRITTERS . . . . . . . . . . . 147
SPINACH . . . . . . . . . . . . . . 148
CREAMED SPINACH . . . . . . . . . . . 148
SUCCOTASH . . . . . . . . . . . . . 148
BAKED TOMATOES . . . . . . . . . . . . 148
FRIED GREEN TOMATOES . . . . . . . . . . 149
FRIED TOMATOES . . . . . . . . . . . . 149
SCALLOPED TOMATOES . . . . . . . . . . 149
CAULIFLOWER SALAD . . . . . . . . . . . 151
CELERY SALAD . . . . . . . . . . . . 151
PAGE
CHICKEN SALAD, NOS. 1-2 . . . . . . . . 151, 152
COLD SLAW, NOS. 1-2 . . . . . . . . . . 153
EGG SALAD . . . . . . . . . . . . . 153
FRUIT SALAD, NOS. 1-3 . . . . . . . . . 154
GRAPE-FRUIT AND ENGLISH WALNUT SALAD . . . . 155
LOBSTER SALAD . . . . . . . . . . . . 155
NUT SALAD . . . . . . . . . . . . . 155
ORANGE SALAD . . . . . . . . . . . . 156
POTATO SALAD, NOS. 1-2 . . . . . . . . 156, 157
SALMON SALAD . . . . . . . . . . . . 157
SHRIMP SALAD . . . . . . . . . . . . 157
TOMATO SALAD, NOS. 1-2 . . . . . . . . . 158
VEGETABLE SALAD . . . . . . . . . . . 159
DRESSING FOR MEATS OR SALADS . . . . . . . 161
FRENCH DRESSING . . . . . . . . . . . 161
MAYONNAISE . . . . . . . . . . . . . 162
ICE CREAM
ALMOND ICE CREAM . . . . . . . . . . . 165
APRICOT ICE CREAM . . . . . . . . . . . 165
BANANA ICE CREAM . . . . . . . . . . . 166
BISCUIT GLACÊ, NOS. 1-2 . . . . . 166, 167
BURNT ALMOND CREAM . . . . . . . . . . 167
CARAMEL ICE CREAM . . . . . . . . . . . 168
FROZEN CUSTARD WITH FRUIT . . . . . . . . 168
PAGE
FROZEN PUDDING . . . . . . . . . . . . 169
FRUIT ICE CREAM . . . . . . . . . . . 169
LEMON ICE CREAM . . . . . . . . . . . 170
MACAROON ICE CREAM . . . . . . . . . . 170
MAPLE MOUSSE . . . . . . . . . . . . 171
MARCELLUS'S CHOCOLATE ICE CREAM . . . . . . 172
METROPOLITAN ICE CREAM . . . . . . . . . 172
MRS. BASHFORD'S TUTTI-FRUTTI ICE CREAM . . . . 173
TUTTI-FRUTTI ICE CREAM . . . . . . . . . 173
NESSELRODE PUDDING, NOS. 1-2 . . . . . . 174, 175
NICE FOUNDATION FOR ICE CREAM . . . . . . . 176
NUT ICE CREAM . . . . . . . . . . . . 176
ORANGE ICE CREAM . . . . . . . . . . . 177
ORANGE SOUFFLÉ . . . . . . . . . 177
MARCELLUS'S PEACH ICE CREAM . . . . . . . 178
PINEAPPLE ICE CREAM . . . . . . . . . . 178
PISTACHIO ICE CREAM . . . . . . . . . . 179
RASPBERRY ICE CREAM . . . . . . . . . . 179
STRAWBERRY ICE CREAM . . . . . . . . . . 180
SULTANA ROLL OR FROZEN WATERMELON . . . . . 180
VANILLA ICE CREAM, NOS. 1-2 . . . . . . . 181
ICE CREAM . . . . . . . . . . . . . 182
CHAMPAGNE ICE . . . . . . . . . . . . 183
CRANBERRY PUNCH . . . . . . . . . . . 183
CRÉME DE MENTHE PUNCH . . . . . . . 184
FROZEN EGG-NOG . . . . . . . . . . . . 184
PAGE
GRAPE ICE . . . . . . . . . . . . . 185
MADEIRA ICE . . . . . . . . . . . . 185
ORANGE ICE . . . . . . . . . . . . . 186
ROMAN PUNCH . . . . . . . . . . . . . 186
SHERBET . . . . . . . . . . . . . . 187
SHERRY PUNCH . . . . . . . . . . . . 187
STRAWBERRY ICE . . . . . . . . . . . 187
BAVARIAN CREAM WITH ALMONDS . . . . . . . 189
BAVARIAN CREAM WITH PINEAPPLE . . . . . . . 190
BEAUTIFUL CREAM . . . . . . . . . . . 190
BIVEAU CREAM . . . . . . . . . . . . 190
CHARLOTTE POLONNAISE . . . . . . . . . . 191
CHARLOTTE RUSSE . . . . . . . . . . . 192
CHOCOLATE BAVARIAN CREAM . . . . . . . . 193
CHOCOLATE BLANC-MANGE . . . . . . . . . 193
MRS. BRUTUS CLAY'S CHARLOTTE RUSSE . . . . . 194
NICE WAY TO COOK APPLES . . . . . . . . . 194
SPANISH CREAM . . . . . . . . . . . . 195
TAPIOCA AND APPLES . . . . . . . . . . 195
VELVET CREAM . . . . . . . . . . . . 196
BEST WINE JELLY . . . . . . . . . . . 197
FRUIT JELLY . . . . . . . . . . . . . 198
MRS. PRESTON'S WINE JELLY . . . . . . . . 198
PAGE
NUT JELLY . . . . . . . . . . . . . 199
ORANGE JELLY . . . . . . . . . . . . 199
WINE JELLY . . . . . . . . . . . . . 200
BAKED APPLE DUMPLINGS . . . . . . . . . 201
PUFF PASTE . . . . . . . . . . . . . 202
CHOCOLATE PIE, NOS. 1-2 . . . . . . . . . 203
COCOANUT PIE . . . . . . . . . . . . 204
CRANBERRY PIE . . . . . . . . . . . . 204
CREAM PIE, NOS. 1-2 . . . . . . . . . 205, 206
IRISH POTATO PIE . . . . . . . . . . . 206
LEMON PIE, NOS. 1-2 . . . . . . . . . . 207
MINCE MEAT FOR PIES, NOS. 1-2 . . . . . . 208, 209
ORANGE PIE . . . . . . . . . . . . . 210
PUMPKIN PIE . . . . . . . . . . . . . 211
STRAWBERRY SHORTCAKE . . . . . . . . . . 211
SWEET POTATO PIE, NOS. 1-2 . . . . . . . . 212
TRANSPARENT PIE, NOS. 1-2 . . . . . . . . 213
WHIPPED CREAM PIE . . . . . . . . . . . 214
WOODBURN ORANGE SHORTCKE . . . . . . . . 214
ALMOND MANDALINES . . . . . . . . . . . 215
A RICH AND DELICIOUS NUT PUDDING . . . . . . 216
APPLE PUDDING . . . . . . . . . . . . 216
BLACK PUDDING . . . . . . . . . . . . 217
PAGE
BLUE GRASS PUDDINGS . . . . . . . . . . 217
CABINET PUDDING . . . . . . . . . . . 218
CARAMEL PUDDING . . . . . . . . . . . 219
CHOCOLATE CUSTARD . . . . . . . . . . . 219
CHOCOLATE ECLAIRS . . . . . . . . . . . 220
CHOCOLATE PUDDING . . . . . . . . . . . 220
STEAMED CHOCOLATE PUDDING . . . . . . . . 221
COCOANUT PUDDING . . . . . . . . . . . 222
COTTAGE PUDDING . . . . . . . . . . . 222
DELICIOUS CREAM PUDDING . . . . . . . . . 223
DIXIE PUDDING . . . . . . . . . . . . 223
FIG PUDDING . . . . . . . . . . . . . 224
FINE ENGLISH PLUM PUDDING . . . . . . . . 224
FLOAT . . . . . . . . . . . . . . . 225
INDIAN PUDDING . . . . . . . . . . . . 226
JEFF DAVIS PUDDING . . . . . . . . . . 226
KENILWORTH PUDDING . . . . . . . . . . 226
LADY LEE PUDDING . . . . . . . . . . . 227
NUT PUDDING . . . . . . . . . . . . . 227
ORANGE PUDDING . . . . . . . . . . . . 228
PLUM PUDDING . . . . . . . . . . . . 228
PRUNE PUDDING, NOS. 1-2 . . . . . . . . 229, 230
RICE PUDDING, NOS. 1-2 . . . . . . . . 230, 231
SCOTCH PUDDING . . . . . . . . . . . . 231
SNOW PUDDING . . . . . . . . . . . . 232
STEAMED WHITE PUDDING . . . . . . . . . 232
SUNDERLAND PUDDING . . . . . . . . . . 232
TAPIOCA PUDDING . . . . . . . . . . . 233
TIPSY PARSON . . . . . . . . . . . . 234
VIRGINIA PLUM PUDDING . . . . . . . . . 234
YORKSHIRE PUDDING . . . . . . . . . . . 235
PAGE
DELICIOUS SAUCE FOR COTTAGE PUDDING . . . . . 237
FOAMING SAUCE . . . . . . . . . . . . 237
HARD SAUCE . . . . . . . . . . . . . 238
HARD SAUCE FOR PLUM PUDDING . . . . . . . 238
LEMON SAUCE . . . . . . . . . . . . . 238
SAUCE FOR BLUE GRASS PUDDING . . . . . . . 239
SAUCE FOR CAKES AND PUDDINGS . . . . . . . 240
SAUCE (LADY LEE PUDDING) . . . . . . . . 240
VERY FINE SAUCE FOR PLUM PUDDING . . . . . . 241
ALMOND WAFERS . . . . . . . . . . . . 243
ANGEL'S FOOD CAKE . . . . . . . . . . . 243
BLACK CAKE, NOS. 1-2 . . . . . . . . . 244-246
BLACKBERRY CAKE . . . . . . . . . . . 246
BLUE GRASS PLUM CAKE . . . . . . . . . . 247
BLUE GRASS WHITE CAKE . . . . . . . . . 248
CARAMEL LAYER CAKE . . . . . . . . . . 248
CHOCOLATE LAYER CAKE . . . . . . . . . . 249
CRULLERS . . . . . . . . . . . . . . 250
DEVIL'S FOOD CAKE . . . . . . . . . . . 251
DOUGHNUTS . . . . . . . . . . . . . 251
EXCELLENT DOUGHNUTS . . . . . . . . . . 252
RAISED DOUGHNUTS . . . . . . . . . . . 253
EXCELLENT MARBLE CAKE . . . . . . . . . 253
PAGE
FRUIT CAKE . . . . . . . . . . . . . 254
WHITE FRUIT CAKE . . . . . . . . . . . 255
FRUIT COOKIES . . . . . . . . . . . . 256
FRUIT AND DELICATE CAKE . . . . . . . . . 256
SOFT GINGER BREAD, NOS. 1-2 . . . . . . 257, 258
JUMBLES . . . . . . . . . . . . . . 258
DROP JUMBLES . . . . . . . . . . . . 258
KENTUCKY CAKE . . . . . . . . . . . . 259
MOUNTAIN CAKE . . . . . . . . . . . . 260
MRS. HENRY CLAY'S DROP CAKES . . . . . . . 261
OLD VIRGINIA CHRISTMAS CAKE . . . . . . . 261
PECAN CAKE, NOS. 1-2 . . . . . . . . . . 262
POMMES DE TERRE . . . . . . . . . . . 263
POUND CAKE, NOS. 1-2 . . . . . . . . . . 263
ROBERT LEE JELLY CAKE . . . . . . . . . 264
SIMPLE WHITE CUP CAKE . . . . . . . . . 265
SPICE CAKE . . . . . . . . . . . . . 265
ALLEGHANY TEA CAKES . . . . . . . . . . 266
GERMAN TEA CAKES . . . . . . . . . . . 266
TEA CAKES, NOS. 1-2 . . . . . . . . . . 267
TIP-TOP CAKE . . . . . . . . . . . . 268
VELVET SPONGE CAKE . . . . . . . . . . 268
VENETIAN CAKE . . . . . . . . . . . . 269
WASHINGTON CAKE . . . . . . . . . . . 269
WHITE CAKE . . . . . . . . . . . . . 270
WHITE SPONGE CAKE, NOS. 1-2 . . . . . . . 271
ALMOND FILLING, NOS. 1-3 . . . . . . . 273, 274
BOILED ICING . . . . . . . . . . . . 274
PAGE
CARAMEL ICING . . . . . . . . . . . . 275
CHOCOLATE ICING . . . . . . . . . . . 275
COCOANUT FILLING . . . . . . . . . . . 276
FRUIT FILLING . . . . . . . . . . . . 276
LEMON FILLING . . . . . . . . . . . . 277
LEMON JELLY FOR CAKE . . . . . . . . . . 277
MARSHMALLOW FILLING . . . . . . . . . . 277
NUT FILLING . . . . . . . . . . . . . 278
PRALINE ICING . . . . . . . . . . . . 278
WHITE CREAM CARAMEL FILLING . . . . . . . 278
BLUE GRASS APPLE TODDY . . . . . . . . . 281
HOT APPLE TODDY . . . . . . . . . . . 281
OLD-FASHIONED KENTUCKY TODDY . . . . . . . 282
BOURBON WHISKY PUNCH . . . . . . . . . . 282
CHERRY SHRUB . . . . . . . . . . . . 283
CHOCOLATE, NOS. 1-3 . . . . . . . . . 283, 284
CLARET CUP . . . . . . . . . . . . . 284
COFFEE, NOS. 1-2 . . . . . . . . . . . 285
EGG-NOG . . . . . . . . . . . . . . 286
VERY FINE EGG-NOG . . . . . . . . . . . 286
KENTUCKY CATAWBA PUNCH . . . . . . . . . 287
KENTUCKY CHAMPAGNE PUNCH . . . . . . . . 287
PENDENNIS CLUB MINT JULEP . . . . . . . . 288
PUNCH, NOS. 1-2 . . . . . . . . . . . 289
PUNCH À LA REGENT . . . . . . . . 290
ROMAN PUNCH . . . . . . . . . . . . . 290
SHERRY COBBLER . . . . . . . . . . . . 291
PAGE
TOM AND JERRY . . . . . . . . . . . . 291
XALAPA PUNCH . . . . . . . . . . . . 292
BRANDIED PEACHES, NOS. 1-2 . . . . . . . . 293
VERY FINE BRANDIED PEACHES . . . . . . . . 294
BLACKBERRY CORDIAL . . . . . . . . . . 295
BLACKBERRY WINE . . . . . . . . . . . 295
STRAWBERRY WINE . . . . . . . . . . . 296
GRAPE WINE . . . . . . . . . . . . . 296
BLUE GRASS GREEN TOMATO PICKLE . . . . . . 297
BOURBON PICKLE . . . . . . . . . . . . 298
CABBAGE PICKLE . . . . . . . . . . . . 299
CAULIFLOWER PICKLE . . . . . . . . . . 299
CHOPPED CUCUMBER PICKLE . . . . . . . . . 300
CHOPPED PICKLE . . . . . . . . . . . . 301
CHOW-CHOW . . . . . . . . . . . . . 302
DELICIOUS CUCUMBER PICKLE . . . . . . . . 302
EXCELLENT MIXED PICKLES . . . . . . . . . 303
GREEN MANGO PICKLES . . . . . . . . . . 304
GREEN PICKLE . . . . . . . . . . . . 305
GREEN SWEETMEATS . . . . . . . . . . . 306
HAYDEN SALAD . . . . . . . . . . . . 307
PAGE
KENTUCKY CHOW-CHOW . . . . . . . . . . 307
MRS. BRENT'S YELLOW PICKLE . . . . . . . . 308
YELLOW PICKLE . . . . . . . . . . . . 310
OIL MANGOES . . . . . . . . . . . . . 310
ONION PICKLE . . . . . . . . . . . . 311
PEPPER MANGOES . . . . . . . . . . . . 311
PICKLED WALNUTS . . . . . . . . . . . 312
PLAIN CUCUMBER PICKLE . . . . . . . . . 312
ROUGH-AND-READY PICKLE . . . . . . . . . 313
SLICED CUCUMBER PICKLE . . . . . . . . . 314
SPANISH PICKLE, NOS. 1-2 . . . . . . . 314, 315
SPICED VINEGAR . . . . . . . . . . . . 316
STUFFING FOR MELONS . . . . . . . . . . 317
SWEET PEACH PICKLE . . . . . . . . . . 318
SWEET PICKLE . . . . . . . . . . . . 318
WATERMELON PICKLE . . . . . . . . . . . 319
CABBAGE CATSUP . . . . . . . . . . . . 321
CHILI SAUCE . . . . . . . . . . . . . 322
CUCUMBER CATSUP, NOS. 1-2 . . . . . . . . 323
MUSHROOM CATSUP . . . . . . . . . . . 324
RIPE TOMATO CATSUP . . . . . . . . . . 324
TOMATO CATSUP . . . . . . . . . . . . 325
WALNUT CATSUP . . . . . . . . . . . . 326
APPLE MARMALADE . . . . . . . . . . . 327
BLACKBERRY JAM, NOS. 1-2 . . . . . . . 327, 328
PAGE
DELICIOUS APPLE PRESERVES . . . . . . . . 328
FRANKFORD PRESERVED ORANGES . . . . . . . 329
GINGER PEARS . . . . . . . . . . . . 329
ORANGE MARMALADE . . . . . . . . . . . 330
PEACH CONSERVES . . . . . . . . . . . 330
PEACH PRESERVES . . . . . . . . . . . 331
RIPE TOMATO PRESERVES, VERY FINE . . . . . . 332
GREEN TOMATO PRESERVES . . . . . . . . . 332
SPICED PEACHES . . . . . . . . . . . . 332
SPICED PLUMS . . . . . . . . . . . . 333
STRAWBERRY PRESERVES . . . . . . . . . . 333
APPLE JELLY . . . . . . . . . . . . . 335
BLACKBERRY JELLY . . . . . . . . . . . 335
CRABAPPLE JELLY . . . . . . . . . . . 336
CURRANT JELLY . . . . . . . . . . . . 336
GRAPE JELLY . . . . . . . . . . . . . 336
WILD PLUM JELLY . . . . . . . . . . . 337
BROWN TAFFY . . . . . . . . . . . . . 339
CARAMEL CANDY . . . . . . . . . . . . 339
CHOCOLATE CANDY . . . . . . . . . . . 340
CHOCOLATE CARAMELS. . . . . . . . . . . 340
CHOCOLATE DROPS . . . . . . . . . . . 341
PAGE
COCOANUT CANDY . . . . . . . . . . . . 341
COCOANUT FUDGE . . . . . . . . . . . . 342
CREAM CANDY . . . . . . . . . . . . . 342
EGG KISSES . . . . . . . . . . . . . 343
CHOCOLATE EGG KISSES . . . . . . . . . . 343
FONDANT . . . . . . . . . . . . . . 344
FUDGE . . . . . . . . . . . . . . . 344
NAN'S CANDY . . . . . . . . . . . . . 345
PEANUT BRITTLE . . . . . . . . . . . . 345
PEPPERMINT CANDY . . . . . . . . . . . 345
PRALINES . . . . . . . . . . . . . . 346
SALTED ALMONDS . . . . . . . . . . . . 346
WHITE CREAM CANDY . . . . . . . . . . . 346
WHITE TAFFY CANDY . . . . . . . . . . . 347
CHEESE OMELET . . . . . . . . . . . . 349
CHEESE SOUFFLÉ . . . . . . . . . 349
CHEESE STICKS . . . . . . . . . . . . 350
CHEESE STRAWS . . . . . . . . . . . . 350
View page [xxii]
> EGGS
View page [xxiii]
> SOUPS
View page [xxiv]
> FISH
> OYSTERS
View page [xxv]
> ENTRÉES
> CROQUETTES
View page [xxvi]
> FOWL
> GAME
View page [xxvii]
> MEATS
View page [xxviii]
>
SAUCES (FOR ENTRÉES, FISH,
FOWL, AND MEATS)
View page [xxix]
> VEGETABLES
View page [xxx]
> SALADS
View page [xxxi]
> DRESSINGS FOR SALADS
View page [xxxii]
>
ICES, PUNCHES, AND
SHERBETS
View page [xxxiii]
>
CREAMS AND OTHER
DESSERTS
> JELLIES
View page [xxxiv]
> PASTRY
> PUDDINGS
View page [xxxv]
View page [xxxvi]
> SAUCES FOR PUDDINGS
> CAKES
View page [xxxvii]
> FILLINGS FOR CAKES
View page [xxxviii]
> BEVERAGES
View page [xxxix]
> BRANDIED PEACHES
> WINES
> PICKLES
View page [xl]
> CATSUPS
> PRESERVES
View page [xli]
> JELLIES
> CONFECTIONS
View page [xlii]
> CHEESE
View page [1]
>
THE BLUE GRASS
COOK BOOK
> Breads
BEATEN BISCUITS |
Mix with very cold sweet milk to a stiff dough. Work 150 times through a kneader. Roll into sheet one-half inch thick. Cut out or make out with the hands. Stick with a fork and bake in a hot oven about twenty minutes till a rich brown.
MT. AIRY BEATEN BISCUITS |
View page [2]
Have the lard well chilled on ice. Rub the lard into two pints of the flour. Make this into a stiff dough with ice water and a very little milk. Work through a kneader 150 times, gradually adding the other pint of flour, or till the dough is perfectly smooth. Roll out one-half inch thick, cut into biscuits, stick with a fork, and bake in a moderate oven till light brown. Serve hot.
BEATEN-BISCUIT SUGGESTIONS |
BROWN BISCUITS |
1 quart of new flour, unbolted or Graham flour,
2 tablespoons lard or butter,
1 cup of buttermilk with one teaspoon soda,
1/2 teaspoon salt,
2 teaspoons brown sugar.
View page [3]
Make this into soft dough, work little, roll out, and cut into biscuits and bake in a quick oven.
CREAM BISCUITS |
Mix 1 quart of flour,
5 ounces butter,
2 teaspoons of baking-powder and a little salt very lightly together,
Add one quart of sweet cream, and work very well for several minutes.
Roll out as thick as a silver dollar. Cook in hot oven. Serve hot with honey or preserves.
DIXIE BISCUITS |
3 pints of flour,
2 eggs,
1 small cup of yeast,
1 cup of sweet milk,
2 tablespoons lard,
1 teaspoon of salt.
View page [4]
Mix up the bread at eleven o'clock and let it rise. At four o'clock roll out and cut into biscuits two sizes, putting the small one on top and let it rise till supper. Bake twenty minutes.
FRENCH BISCUIT |
4 pints of flour,
4 eggs,
4 teaspoons of sugar,
1 tablespoonful of butter,
1 teacup of yeast,
1 pint of sweet milk.
Work it well and let it rise. Work it the second time and roll the dough thin. Cut out the biscuit, lard one side and place one on top of another and let it rise again.
SODA BISCUITS |
Make into biscuits and bake quickly.
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BREAD-CRUMB BATTER |
Mix well and add 1 large spoon of flour to make them turn well. Fry as you would any other batter cake.
If wanted particularly nice, take half buttermilk and half cream, instead of all buttermilk, or use sweet milk with baking-powder and omit soda.
BREAD FRITTERS |
1 quart of sweet milk,
2 teacups of bread-crumbs,
2 tablespoons of sugar,
1 small teaspoon of soda,
2 teaspoons of cream of tartar, dissolved in warm water,
2 eggs,
nutmeg and salt to taste.
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Boil the milk and soak the bread-crumbs. Add sugar, then yolks of eggs, etc., and put soda and cream of tartar last. Beat the 2 whites in last.
BROWN BREAD |
Set a sponge just as for white bread. Instead of adding white flour, make of equal parts of graham and rye flour. One cup of black molasses and water enough to moisten. Stir with a spoon, and do not knead as white bread. Bake in pans.
BUCKWHEAT CAKES |
1 quart buckwheat flour,
4 tablespoons yeast,
1 teaspoon salt,
1 tablespoon molasses,
Warm water enough to make a thin batter.
If the batter should be sour when ready for use, add a little soda. Serve with syrup or honey.
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CORN BREAD |
1 cup of boiled rice,
1 pint of sifted meal,
2 well-beaten eggs,
A little salt,
Small piece of melted butter or lard,
1 teaspoon baking-powder,
Sweet milk to make a rather thin batter.
Pour in a well-greased earthen baking dish and bake a half hour or more in a hot oven.
KENTUCKY BATTER BREAD |
Make a thin batter with sweet milk. Pour in a baking-dish and bake 3/4 of an hour, or till it is a rich brown.
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SOFT BATTER BREAD |
1 quart sweet milk,
1 pint sour cream or buttermilk,
1 pint of corn meal,
1 teaspoon soda,
1 dessertspoon salt,
6 eggs,
1 lump of butter size of an egg.
Bring milk to the boiling point, add the meal gradually until it is like thin mush, add butter and salt and let it cool. Then add some cream in which soda is dissolved, then the eggs well beaten separately and bake in a moderate oven. Cover till it is risen. This amount is sufficient for 8 people.
MARCELLUS'S CORN |
1 pint buttermilk,
1/2 pint corn meal,
1 teaspoon soda,
1/2 teaspoon salt,
1 egg,
1 tablespoon melted lard.
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Beat the egg, add soda to buttermilk and 1 tablespoon melted lard and mix together. Have muffin-rings hot and well greased and fill half full and cook brown.
CORN MUFFINS (No. 2) |
1 pint of buttermilk,
1/2 pint of white corn meal,
1 teaspoon of soda,
1/2 teaspoon of salt,
1 egg,
1 large kitchen spoon of rich cream,
1 large kitchen spoon of cooked rice or grits.
Mash the hominy till very smooth. Add salt, egg, and cream. Mix buttermilk and soda and pour in mixture. Beat the meal in last. Don't make the batter too stiff. Have muffin-rings hot and well greased. Fill nearly full and bake in a hot, quick oven.
MARCELLUS'S CORN-MEAL |
1 tablespoon lard,
1 pint corn meal,
3/4 pint of sour milk,
1 small teaspoon soda in milk and stir till it foams,
1 egg,
1/2 teaspoon salt.
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Beat egg and pour milk over it and add meal. Then mix in the melted lard, 1 tablespoonful. Have griddle very hot and well greased and put on with spoon in small cakes and fry.
EGG BREAD |
Bake in moderate oven till well done--nearly an hour.
JOHNNIE CAKE |
Sift meal in a pan and add water and salt. Stir it until it is light, and then place on a new, clean board and place nearly upright before the fire. When brown, cut in squares, butter nicely, and serve hot.
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[Illustration: A picture of a woman wearing chef's clothing standing next to a stove, cooking.]
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KENTUCKY CORN DODGERS |
Favorite Dinner Bread
Mrs. Simms
Sift the best meal made from the white corn, any quantity desired. Salt to taste. Mix with cold water into stiff dough and form into round, long dodgers with the hands. Take the soft dough and form into shape by rolling between the hands, making the dodgers about 4 or 5 inches long and 1 1/2 inches in diameter. Have a griddle hot, grease a little with lard, and put the dodgers on as you roll them. Put in oven and bake thoroughly, when they will be crisp and a rich brown.
CORN DODGERS |
1 pint of white corn meal, sifted,
1/2 teaspoon of salt,
enough fresh milk, with
2 tablespoons of cream, to mix it well into dodgers with the hands.
Have griddle very hot; sprinkle with a little meal, and as soon as it browns lay the bread on and cook in a hot oven till a crisp rich brown.
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SPOON CORN BREAD |
3 eggs,
nearly a quart of buttermilk,
1 teacup of sweet milk,
a light teaspoonful of soda,
lard the size of a walnut,
4 or 5 large spoonfuls of corn meal (after it is sifted).
Bake in an earthen dish an hour. Serve with a spoon.
HANOVER ROLLS |
Sift twice 2 quarts of flour,
Add 4 tablespoons yeast,
Add 1 tablespoon lard or butter,
1 tablespoon sugar,
1 dessertspoon salt and a pinch of soda.
Use enough lukewarm water to make the mass soft enough to knead well, and put where it will rise. When light, grease the hands and make into rolls. Let it rise again and then bake.
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HOW TO MAKE BREAD |
1 cup of yeast,
1 quart of flour,
1 teaspoon of lard,
1 teaspoon of salt,
1 teaspoon of granulated sugar,
1/2 pint of water.
Put the yeast, lard, salt, and sugar in the flour, then the water. Work till it blisters, which will take from 15 to 20 minutes. Put in a little lard on top and put in a wooden bowl. Let it rise from 5 to 6 hours, then make out into rolls. Let them rise for 1 1/2 hours, then bake in a quick oven.
If for loaves
, they will require 2 hours for second rising and a moderate oven for baking.
LAPLANDS |
Beat separately and light as for cake. Bake in small shallow pans.
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LIGHT ROLLS |
2 pints flour,
1 tablespoon of sugar,
1 teaspoon salt,
2 eggs,
1/2 cup of lard,
1/2 cup of home-made yeast.
First mix lard, flour, and sugar. Then stir in other ingredients. Add enough milk and warm water to make thin batter. Set in warm place to rise, and then work in flour to make pretty stiff dough and very smooth. If put to rise at 12, will be ready at 6. Don't work much last time. Make out in pretty shape and put to rise, and bake in quick oven.
MUFFINS |
Beat the eggs separately. Add milk and butter to yolks and then the flour. Add whites last and bake in hot muffin-irons.
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CREAM MUFFINS |
Use whites of eggs only. Mix eggs and little cream, little salt, and then the flour. Use enough cream to make batter right consistency. Grease muffin-irons. When hot, pour half full and bake quickly.
MARCELLUS'S WHEAT |
2 cups flour,
2 teaspoons baking-powder,
1 teaspoon salt,
2 tablespoons melted butter,
2 tablespoons sugar,
1 cup milk,
1 well-beaten egg,
Bake in muffin tins and serve hot.
POPOVERS |
Beat 2 eggs very stiff and add 1 cup of milk, 1 cup of flour, and a pinch of salt. Have small tins
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very hot and well buttered. Fill half full with the mixture, bake in a quick oven 20 minutes and eat at once.
RICE CAKES |
RUSK OR SWEET BREAD |
1 pint of flour,
1 pint of white sugar,
1 teacup of melted lard,
1 1/2 pints of water,
2 kitchen spoons of yeast.
Make into a batter at night, set in a warm place to rise. The next morning work into this sponge
Set in a warm place to rise again. When light, make into pretty shapes; let rise again, and when light, bake. Spread on the rolls when warm white of an egg and sifted cinnamon.
The dough should be as soft as you can make it to work well.
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SALLY LUNN (No. 1) |
Make a batter and put in warm place to rise, and in 3 hours, when it is light enough, add 5 eggs which have been beaten separately, 1/2 cup of melted butter. Add 1/2 pint flour to make a stiff batter. Spread in pans 1 inch thick, and let rise, then bake. Serve two at a time with melted butter between.
SALLY LUNN (No. 2) |
1 small teacup of yeast, and flour to make batter thick enough for the spoon to stand straight. This makes delicious drop muffins. If the batter is too thin it is apt to fall before it is thoroughly baked
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and leave the inside of it a dough; if too thick, it is only French rolls.
SALLY LUNN (No. 3) |
1 1/2 pints flour,
3 eggs,
1 tablespoon white sugar,
1/2 cup melted butter,
1 teacup yeast,
1 pint milk.
Make into a stiff batter, having beaten ingredients well together. Let it rise for 5 hours. Then add 1/2 teaspoon of soda in a little warm water and pour the batter in a well-greased cake mould. Bake 40 minutes and serve hot with butter.
SALT-RISING BREAD (No. 1) |
2/3 pint of milk,
2 tablespoons of corn meal,
1 teaspoon of salt,
1 tablespoon of lard,
1 tablespoon of white sugar.
Pour boiling milk over salt and meal and stir well. Set to rise at night. Next morning add
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hot water to warm it; then flour enough to make it thick. Then add sugar and melted lard.
Mould in loaves and put to rise in a warm place. When risen, bake in moderately hot oven.
SALT-RISING BREAD (No. 2) |
STEAM PONE |
1 teacup New Orleans molasses,
5 teacups corn meal,
2 teacups brown flour,
1 teaspoon salt,
1 quart buttermilk,
2 teaspoons soda.
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Mix thoroughly and place in air-tight bucket. Set in kettle of boiling water and boil for 6 hours. Then take from bucket, put in pan and bake slowly for 2 hours till a rich brown.
WAFFLES (No. 1) |
1 quart flour, a little salt,
1 quart buttermilk,
1 pint melted lard,
1 heaping teaspoon soda,
1 egg.
As the success of the waffles depends on the mixing, the directions must be followed carefully.
First, put the flour and salt in a pan and beat the buttermilk into it. Add the egg, which has been well beaten. Then add the hot lard. Beat the mixture thoroughly, and lastly add the dry soda. Add nothing after the soda is in. Beat all well and bake in hot waffle-irons that have been well greased.
Use half this quantity for an ordinary sized family.
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WAFFLES (No. 2) |
Beat well and fill hot waffle-irons, which have been well buttered. Cook till a rich crisp brown and serve hot with melted butter. Be sure to have irons hot.
YEAST |
1/2 gallon of water,
4 large potatoes,
1/2 cup of salt,
1/2 cup of sugar,
1 tablespoon of hops,
1 cup of yeast.
Put the sugar and salt in the water and put hops in a little muslin bag and drop in the water. Let it boil, then grate potatoes and stir in. Let it simmer till it thickens. Remove from stove, and when it is milk cold add 1 cup of good yeast. Let it remain near the fire to rise. Keep in glass jar in a cool place. Use 1/2 cup of yeast to 1 quart of flour.
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> Eggs
BAKED EGGS |
BOILED EGGS |
Boil 3 minutes for soft-boiled eggs,
Boil 5 minutes for hard-boiled eggs,
Boil 15 minutes for salad.
BREAKFAST EGGS |
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Put butter in a hot baking-dish. After breaking the eggs one at a time in a saucer, slip carefully into the hot baking-dish. Add the cream and sprinkle salt and pepper over them. Cook 5 minutes and serve hot in the baking-dish.
EGGS À LA CRÊME |
EGGS WITH TOMATO SAUCE |
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OMELET |
Mix milk, yolks, butter, salt, and pepper, and add the whites last. Pour into a hot pan which has been well buttered, and cook quickly on top of oven. When it begins to thicken, put inside the oven and brown. Cut in half and roll and serve hot at once. All omelets should be served immediately.
MARCELLUS'S OMELET |
4 eggs beaten separately,
1 cup of bread-crumbs,
1 teaspoon butter, salt and pepper to taste,
1 cup of milk.
Add the milk to the yolks, also the crumbs and other ingredients. Beat the whites in last. Have the skillet moderately hot, pour in and cook till it settles. Then bake in oven till a rich brown. Double the omelet and serve at once.
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OMELET, SPANISH STYLE |
VERY FINE OMELET |
4 eggs,
1 cup of milk,
1 tablespoon butter,
1 1/2 tablespoons of grated ham,
1 tablespoon of chopped parsley,
1 tablespoon of flour.
Boil the milk and make a paste of the flour by adding a little milk and put into the boiling milk. Add salt, pepper, and butter, and set aside to cool. Beat the eggs separately and add the yolks, parsley, and ham to the milk. Add the whites last. Bake till a rich brown and serve at once.
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POACHED EGGS (No. 1) |
Add a little salt to the white of an egg and beat dry. Turn into a buttered glass and put the yolk on a nest in the middle of it. Put the glass on trivet in lukewarm water. Cover and let stand till the egg is set and rises in the glass. Do not let water around glass boil. Serve at once.
POACHED EGGS (No. 2) |
SCALLOPED EGGS |
Boil the eggs hard and slice and place in a buttered dish, first a layer of eggs and then a layer of crumbs, with pieces of butter throughout and
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salt and pepper to taste. Cover the top with crumbs, pour over the pint of milk, and bake till brown.
SCRAMBLED EGGS |
SHIRRED EGGS |
STUFFED EGGS |
Boil and peel and cut into halves. Remove the yolks and cream them and add 1 tablespoon butter, 2 tablespoons old ham, nicely minced. Season highly with salt, pepper, and mustard, and a little chopped onion. Fill the eggs and arrange on a dish or a platter.
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> Soups
ASPARAGUS SOUP |
3 bunches of asparagus,
1 quart of cream or rich milk,
1 tablespoon of butter,
1/2 tablespoon flour.
Boil the asparagus in 1 quart salt water till tender. Drain water off, then add cream. Rub butter and flour together and add before taking from the stove. Add salt and pepper to taste. Serve with toasted bread or crackers.
BLACK BEAN SOUP |
1 ten-cent beef bone,
1 gallon of water,
Small bunch of parsley,
4 cloves,
Small bunch of celery tops,
1 carrot,
1 quart of black navy beans
Small teacup of sherry,
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Boil the bone, cloves, celery, and parsley 4 hours the day before using, and next day skim all grease and run through sieve.
Add to this the beans, and boil till the beans are soft, and then mash through colander. Thicken with a little brown flour. To 1/2 gallon put the small cup of sherry, and when serving put in each plate a thin slice of lemon and one slice of hard-boiled egg. Salt and pepper to taste.
CALF'S HEAD SOUP |
Season the brains with salt and pepper and butter and beat together with 1 raw egg. Make into
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balls, roll in egg and cracker dust, and fry a rich brown. Drop in tureen with 2 lemons sliced thin. Add 1 cup of catsup or wine to the soup and pour in tureen and serve at once.
CHESTNUT SOUP |
2 quarts of Spanish chestnuts,
2 quarts of chicken stock,
1 pint of rich cream,
Salt, nutmeg, and cayenne pepper to taste.
Shell the chestnuts, put them in a pan and cover with cold water. Let them scald until the inner skin can be taken off. Put them on a sieve to allow the hot water to drain off, and while draining, pour on some cold water, so as the skins can be removed with the hand. When they are well skinned put them into a saucepan with the chicken stock, and let them simmer until perfectly tender. Then mash through the sieve into the same stock. Season with nutmeg, salt, and cayenne pepper to the taste. Put it into a saucepan with hot water underneath, stirring all the time until it begins to simmer; then pour in the pint of cream, and after stirring 5 minutes longer, serve.
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CLAM SOUP |
Chop the clams and use the meat and liquor and add the water. Do not boil, but cook gently till it begins to thicken. Season, and just before taking from the stove add 1 pint cream or rich milk. Pour in tureen, add a little parsley, and serve at once.
CLEAR SOUP OR BOUILLON |
Cut up the lean of coarse beef into small pieces.
1 good-sized onion,}
1 good-sized carrot,} Peel and cut up before using.
1 good-sized turnip.}
Salt, nutmeg, and cayenne pepper to taste,
4 whole cloves.
Fry with 1 tablespoon of butter in soup-kettle. When it begins to look whitish, pour over it the stock from 1 chicken. Boil the chicken in 1 gallon
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of water in early morning, and make stock in afternoon. Boil 1 hour, strain and put away till next day for aspic or bouillon.
For bouillon, beat an egg and let it come to a boil in the bouillon, and strain before serving.
CORN SOUP (No. 1) |
Press the corn through the colander and add to the quart of boiling milk, and season to taste. Serve hot with toast in squares.
MRS. DAVENPORT'S CORN |
12 ears of corn,
1 1/2 pints of water,
2 pints new milk,
2 eggs,
2 tablespoons of butter,
1 tablespoon of flour.
Split and cut off the corn, which you must boil in the water until done and the water is nearly exhausted; then add the milk and let it come to a
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boil, some of which pour in the beaten eggs and return to the kettle; work flour with the butter, with pepper and salt to taste; stir into the soup and then serve.
CREAM OF CELERY SOUP |
1 quart of chicken soup,
1 dessertspoonful of butter,
1 dessertspoonful of cornstarch,
3 heads of celery,
1 quart of milk or cream.
Take the white part of the celery and chop it as fine as possible. Put it to boil with the milk, and let it cook until it can be rubbed through a sieve. If too thick, after it has been rubbed through, add a little more milk. Return it to the pot, and add the chicken soup. When it has boiled about 10 minutes, rub the butter and cornstarch together, and stir in until it thickens; then season to the taste with salt and white pepper.
GUMBO SOUP |
1 chicken,
2 pints okra,
1 pint tomatoes,
1 tablespoon butter.
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Fry the chicken and pour over 1/2 gallon of boiling water and cook till the meat drops from the bones. Remove bones. Prepare the vegetables and add to the soup and boil. Then add thickening and season to taste, or as for any other soup. Before pouring off add the butter. Add hot water as it boils down. Serve hot, with rice boiled dry.
CHICKEN GUMBO |
Fry 1 chicken. When done, cover with boiling water and cook until it is ready to fall apart. Remove the chicken, place in a dish to cool, and pour the liquor into the soup-pot. Add chicken, minced or shredded very fine.
Fry 1 onion with 1 slice of fat pork. Rinse the skillet out with a little water and pour all into the soup. Put 1 can of tomatoes on to boil with 2 quarts of water. Slice 1/2 green pepper and 1 small red pepper very fine and add to tomatoes. Boil 2 hours. Take 2 cans of okra, carefully removing all the tough pods, 1/2 cup of rice, and 1 tablespoon of minced parsley. Add to the soup
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and boil 1 hour longer. Season with salt and black pepper to taste.
In summer 2 or 3 ears of corn, cut and scraped, make a nice addition. If desired, serve with 1 spoonful of boiled rice to each soup plate.
OYSTER GUMBO |
1 large chicken,
1 can of oysters,
1/2 pound of boiled ham,
2 quarts of boiling water,
1 bunch of summer savory,
1 bunch of parsley,
1 tablespoonful of filée powder,
Salt, black and cayenne pepper to the taste.
Divide the chicken, skin and flour each piece well; cut the ham in dice, and, with a cooking-spoonful of butter, fry until brown. Then pour on it 2 quarts of boiling water, the bunches of summer savory and parsley tied together, salt and cayenne pepper. Let this boil slowly for 4 hours. Take out the summer savory and parsley, pull the chicken to pieces, return it to the pot, and about 15 minutes before serving heat the oysters and
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[Illustration: A picture of a woman in chef's clothes holding a wooden spoon.]
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their liquor, and add to the soup. While they are simmering very slowly take out a teacupful of the soup and mix with the filée powder. When perfectly smooth put it in the soup; let it boil up once and it will be done. Pour into a heated tureen and serve with some nicely boiled rice in another dish.
JULIENNE SOUP |
2 quarts clear stock,
1/2 pint carrots cut small,
1/4 pint onions,
1/2 pint turnips,
1/2 head of celery.
Bleach the vegetables a few minutes in boiling water, then let them simmer in the soup until tender. Season with salt and pepper.
KENTUCKY BURGOUT |
6 squirrels,
6 birds,
1 1/2 gallons of water,
1 teacup of pearl barley,
1 quart of tomatoes,
1 quart of corn,
1 quart of oysters,
1 pint of sweet cream,
1/4 pound of butter,
2 tablespoons of flour,
Season to taste.
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Boil the squirrels and birds in the water till tender and remove all the bones. Add barley and vegetables and cook slowly for 1 hour. Ten minutes before serving add the oysters and cream with butter and flour rubbed together. Season and serve hot.
OKRA SOUP |
OYSTER SOUP (No. 1) |
(Famous Virginia Recipe)Miss Virginia Croxton
3 pints oysters,
1 1/2 pints milk,
2 eggs,
Piece of butter size of an egg,
1 slice of lean ham,
1 stalk of celery or pinch of celery seed.
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Pour oysters in colander and put the strained liquor in a kettle and add enough water for quantity desired. Add salt, pepper, celery, and ham. When it boils up, skim off the foamy substance. Drop the oysters in and let boil a few minutes, then the beaten eggs and milk and little thickening of flour made with part of the milk. Add the butter last and let all boil up once, stirring to prevent eggs from curdling. Pour in tureen over small squares of toast and serve immediately.
OYSTER SOUP (No. 2) |
OX-TAIL SOUP |
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When meat is done, remove the tail and add:
1 bunch of celery cut fine,
2 small onions,
4 carrots,
4 cloves,
Pepper to taste,
Cook till the vegetables are tender.
Remove meat from the tail and place in tureen, pour soup over it and serve very hot.
PEA SOUP (No. 1) |
Before sending to table add 1/2 pint of cream.
PEA SOUP (No. 2) |
Press the peas through a colander and add to a quart of boiling milk. Add to this 1 tablespoon butter, and salt and pepper to taste.
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MARCELLUS'S POTATO SOUP |
Cut the potatoes up in fine pieces and boil 2 hours in 2 quarts of water. Add seasoning and piece of butter size of an egg and 1 cup of cream. Serve hot.
POTATO SOUP (No. 2) |
Boil the potatoes soft, and smooth with a little boiling water until a thin batter. Stir the butter, pepper, and salt to taste into the milk. Beat the eggs and add to potatoes. When milk boils, pour over the potatoes and do not return to the fire.
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PURÉE OF CHICKEN |
1 large chicken,
1 small knuckle of veal,
3 quarts of water,
1/4 pound of rice,
1 bunch of parsley,
1 blade of mace,
1/2 teaspoonful of celery seed,
1 coffeecupful of boiling cream,
Salt and pepper to the taste.
Put the chicken and veal on with 3 quarts of water, together with the rice, parsley, mace, and the celery seed, tied in a muslin bag. Boil gently until the chicken is thoroughly done, taking care to skim well all the time it is boiling. Take out the veal, bone, cut, and pound the chicken in a mortar; moisten it with a little of the stock, and pass it through the colander. Strain the stock, pressing the rice through the sieve. Return the chicken to the stock, season, and just before serving, pour in the cream. Heat thoroughly, but don't boil.
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SALSIFY SOUP |
Add to boiling milk 1 tablespoon flour and 1 large tablespoon butter. Pour all together and season with pepper and salt.
SIMPLE CHICKEN SOUP |
1 coffeecupful of cream,
1 teacupful of well-boiled rice,
1 blade of mace,
1 saltspoonful of celery seed,
1 dessertspoonful of cornstarch.
When boiling a pair of chickens for dinner, put in the water a blade of mace and a saltspoonful of celery seed. After the chickens are done, take out 2 quarts of the water; skim well, and add the cream or rich milk; then the rice and the dessertspoonful of cornstarch; season to the taste. It will require about 3 quarts of water for a pair of chickens.
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SOUP STOCK OF BEEF |
1 large shin-bone,
4 quarts of water,
2 pounds of lean beef,
4 carrots,
3 onions,
4 turnips,
1 bunch of parsley,
1 teaspoonful of celery seed,
Salt to the taste.
Put the bone, which has been previously cracked in 3 pieces, into the soup-pot, with the water, and beef cut into pieces the size of an egg, and some salt. Boil slowly for 1 hour, skimming well until all of the grease is taken off. Scrape the carrots, peel the onions and turnips, then quarter, and, with the celery seed, add to the soup. Let this boil slowly for 4 hours; take off, strain into a stone jar, and keep in a cool place.
Veal stock can be made in the same way, by getting a large knuckle of veal and adding 2 pounds of the meat.
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TOMATO SOUP |
TURTLE SOUP |
1 turtle weighing 4 or 5 pounds,
1 gallon cold water,
1 onion,
4 cloves,
2 tablespoons butter,
Salt and pepper to taste,
1/2 tablespoon flour,
1 glass of claret or Madeira wine,
2 lemons.
Boil the turtle in the water till the meat drops from the bones; 3 or 4 hours will be required. Add the seasoning and boil 30 minutes. Roll butter and flour together and add just before taking from the fire. Pour in tureen and add wine and lemons thinly sliced. Serve at once.
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MOCK-TURTLE SOUP (No. 1) |
Boil till tender and remove the meat and chop fine. Put back in liquor and add:
2 onions,
6 cloves,
Salt and pepper to taste,
1 tablespoon celery seed,
1 tablespoon butter and 1/2 flour.
Thicken with flour and butter rubbed together. Pour in tureen and add 1 cup of good catsup and serve at once.
MOCK-TURTLE SOUP (No. 2) |
Miss Elise White
1 calf's head,
2 bunches of celery,
Yolks of 6 eggs,
1 lemon,
1 cup walnut catsup,
1 teaspoon cloves,
1 onion chopped fine,
Salt and pepper to taste.
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Boil the head in plenty of water till tender. Strain and add to the liquor the ingredients, and flavor with sherry or wine. Boil eggs hard and slice and add to soup.
VEGETABLE SOUP (No. 1) |
VEGETABLE SOUP (No. 2) |
Chop all ingredients very fine. Boil 1 hour. Serve with small toasted squares.
For clear soup, strain and leave all the ingredients out.
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> Fish
BAKED FISH (No. 1) |
Rub inside of fish with salt. Add pepper and salt on outside with slices of onion and pickled pork. Then dredge with flour and put in the pan with 1 quart of boiling water. Bake well and baste often. When cooked, place the pan on top of stove.
If gravy is not thick enough, add a piece of floured butter the size of an egg or smaller. Stir in a half-bottle of tomato catsup and pour over fish. Remove onion and pork before serving.
BAKED FISH (No. 2) |
1 small fish,
1 cup of bread-crumbs,
Moisten with hot water,
1 teaspoon melted butter,
1 teaspoon Worcestshire sauce,
1 teaspoon tomato catsup,
1 teaspoon minced parsley,
1 teaspoon minced onion,
1 teaspoon minced pickle or olives,
1 teaspoon lemon juice.
Salt, pepper, and paprika to taste.
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Make the mixture very moist, and add water if necessary. Stuff the fish and tie securely and bake.
FISH À LA CRÊME |
Dress cold, boiled fish with this sauce:
Take 2 tablespoons of flour, and add by degrees 1 quart of milk, 2 tablespoons of finely minced onion, the same of parsley, plenty of salt and pepper, enough to make it sharp. Stir this over the fire until it begins to thicken, then stir in 1/2 teacup of butter.
Put some of the sauce at the bottom of the baking-dish, then a layer of fish, and so on till it is all used, finishing with sauce and a light layer of bread-crumbs, and bake till a little brown.
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FISH IN SHELLS |
Fill the shells. Sprinkle bread-crumbs and tiny pieces of butter on top, and put in oven and brown.
LOBSTER À LA DABNEY |
Pick the meat from 2 good-sized lobsters, leaving with it some of the soft part. Put 1 quart of milk over boiling water, removing 1 gill to mix with 1 gill of flour. When the milk is scalding hot, stir this in. Season with red pepper and salt to taste.
Stir until the flour is cooked; then pour it on the lobster and mix well. It must be softer than for salad. Put in shallow pans or shells; cover with bread-crumbs; dot with butter and bake till brown.
This can be prepared in the morning for tea.
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SALMON |
1 pint can of salmon,
1/2 cup of crackers rolled coarse,
2 tablespoons butter,
3 well-beaten eggs,
Salt and pepper.
Steam one hour; serve with drawn butter poured over it, in which put chopped mushrooms a few minutes before taking from the stove.
Chopped olives and capers are an improvement.
BAKED SHAD |
Clean, open, and take out the roe, if there is one. Wash carefully and scrape out the blood near the backbone. Lay in a pan long enough not to bend the fish with head on. Fill with seasoned bread-crumbs and sprinkle well in and out with pepper and salt. Gash the top about 2 inches apart and lay strips of fat bacon in the gashes. Bake in a hot oven, adding hot water enough to keep fish from drying and sticking to the pan. Bake from 1/2 to an hour, according to size. Serve with tomato catsup or Worcestershire sauce.
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FRIED SHAD |
Clean, split, and take out the backbone. Cut into pieces about 2 inches wide. Salt and pepper to taste and fry in hot lard until a light brown.
ROASTED SHAD |
Wipe dry and rub inside and out with pepper and salt. Fasten the fish securely to a board and put in front of an open fire and let it cook till well done. Serve with drawn butter.
TURBOT |
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> Oysters
BROILED OYSTERS |
Drain the oysters and free them from pieces of shells. Lay on cloth to dry. Season with salt and pepper. Broil on a greased griddle over a clear fire, or in a frying-pan with a little butter and lard mixed. When cooked to a light brown, turn and cook other side. Serve on hot toast.
CREAMED OYSTERS (No. 1) |
Boil 1 quart of cream and thicken with 1/2 dozen crackers. Season with 1 dessertspoon of butter, salt and pepper to taste.
When boiling pour in 1 quart of select oysters, and when the ends curl, remove from stove and serve hot with crackers.
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CREAMED OYSTERS (No. 2) |
Drop in the hot butter and let cook till edges curl. Season with
Let cook till thick and serve on toast.
FRENCH STEWED OYSTERS |
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FRIED OYSTERS (No. 1) |
Drain large, plump oysters and free them from small pieces of shells. Lay them on a cloth to dry. Season with milk, salt, and pepper, and dip in beaten egg and roll in cracker dust. Fry a light brown in hot lard and serve at once.
FRIED OYSTERS (No. 2) |
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cannot get to it. The lard can be set aside and used several times.
OYSTER COCKTAILS |
2 dozen small oysters,
1 tablespoon horseradish,
1/2 teaspoon tabasco sauce,
1 tablespoon of vinegar,
1 tablespoon of Worcestshire sauce,
1 tablespoon tomato catsup,
1/2 teaspoon of salt.
Mix the sauce well and place on ice an hour before serving. Have oysters ice cold.
Put 3 or 4 oysters in a punch glass, and add 1 or 2 tablespoons of sauce to each glass.
OYSTER FRITTERS |
1 pint small oysters or large ones chopped.
Make a stiff batter with 2 eggs, 1 teaspoon of yeast powder, and a little milk. Add oysters and flour to thicken. Salt to taste. Drop in spoonfuls in hot fat and fry a light brown.
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OYSTER LOAF |
A Creole Recipe
1 loaf of bread,
1 quart of oysters fried,
1/2 teacup of tomato catsup,
1/2 dozen small pickles or 1 dozen olives.
Cut off one end of loaf and remove the soft inside, leaving a shell, which thoroughly butter and place in oven to toast. Fill with a layer of hot fried oysters, a little catsup, and pickles or olives, another layer of oysters, till shell is filled. Fasten the top on, cut in slices, and serve very hot.
A nice supper dish after theatre.
OYSTER PATTIES |
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PICKLED OYSTERS |
Boil the oysters till the edges curl and the soft part is plump. Take off and let them cool in the juice. Remove the oysters and strain the juice, adding to it vinegar to the taste, whole black pepper, allspice, small piece of mace, and boil about 5 minutes.
Remove from stove, and when perfectly cold pour on the oysters.
Add wine to the taste, small red peppers, and salt.
SCALLOPED OYSTERS |
Cover the bottom of baking-dish with cracker-crumbs and put in a layer of oysters. Sprinkle with salt and pepper and bits of butter. Cover with cracker-crumbs and oysters till dish is full. Let the cracker-dust lie on top in a thick layer. Pour over this the oyster liquor, 1 cup milk, 1 beaten egg, and cook till oysters are well done.
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VEAL AND OYSTERS |
Two pounds of tender, lean veal cut in thin, small pieces. Dredge with flour and fry in sufficient hot lard to keep it from sticking.
When nearly done add a pint and a half of fine oysters. Thicken with a little flour and season with salt and pepper, and cook till done.
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> Entrees
ASPIC JELLY |
4 pints of clear soup,
1 box of Cox's gelatine,
1 teacup of wine,
2 tablespoons of vinegar,
Salt and pepper to taste,
Whites of 2 eggs beaten to a stiff froth.
Stir all well while cooking till it begins to boil. See that the gelatine is well dissolved, so that it will not stick to bottom of kettle. Do not stir after it boils hard. When the eggs break away and the jelly looks clear, remove from stove and strain through a clean cloth. Have the cloth soaking in boiling water, and squeeze well out of the hot water before running the jelly through.
Put chicken in mould, pour sauce over while warm, and serve with truffles.
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BOUDINS À LA RICHELIEU |
1 pound of raw turkey or chicken breast,
1/3 pound of panada,
1/2 pound of butter,
1/4 pound of pickled pork,
3 eggs,
4 truffles,
Salt and pepper to taste.
Grind the turkey or chicken. Cream the butter with the panada and add the meat, having pork ground with the meat. Break in the eggs, one at a time, beating the mixture well. Slice a part of the truffles in this mixture, reserving the rest for the sauce. Pour in the liquor from the truffles. Put this in the Boudin moulld, place in bread-pan with water around, and boil 3/4 of an hour.
CHICKEN ASPIC WITH |
Make a clear consomme; to 1 1/2 cups of consomme add 1/2 box of Cox's gelatine soaked in 1/2
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[Illustration: A picture of a woman sitting in a doorway with a bowl in her lap.]
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cup of water one-half hour; put one layer of jelly 1/4 inch thick into a double mould and let chill; then fill the outside mould with jelly; fill the centre with 1 1/2 cupfuls of celery cut rather fine and 1/2 a cup of English walnuts cut size of celery; mix them with a dressing made of 3 tablespoons of melted chicken jelly, 2 tablespoons of oil, 1 teaspoon of salt, 1 teaspoon vinegar, 1/2 teaspoon tarragon vinegar, 1/4 teaspoon red pepper. Cover with jelly so as to enclose the celery mixture; turn when moulded on flat dish with shredded lettuce.
CHICKEN CUTLETS |
For a dozen and a half cutlets use a generous pint of cooked chicken, chopped rather coarse, a cupful of cream, 3 tablespoons of butter, 1 of flour, 1 teaspoon of salt, 4 level tablespoons of fine chopped mushrooms, 4 eggs, 1 pint of sifted crumbs, 1/2 teaspoon of pepper, 1/2 teaspoon of onion juice, 1 teaspoonful of chopped parsley. Mix chicken with the salt, pepper, onion juice, lemon juice, and chopped mushrooms; put the cream on the stove in a large frying-pan; beat the flour and butter together
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until smooth and light, and when the cream begins to boil, stir this into it; stir constantly until the sauce boils again; then add the seasoned chicken and cook for three minutes; beat two of the eggs until light and stir them into the boiling ingredients; take from the fire immediately and pour into a flat dish, to get very cold, for an hour or so. The colder the mixture becomes, the more easily the cutlets can be formed. Butter a cutlet mould thoroughly and sprinkle some crumbs into it; pack with the chicken, and then give the mould a tap on the table to make the cutlet drop out. The mould is buttered only once, but is sprinkled with crumbs each time a new cutlet is formed. When all the chicken has been used, beat the two remaining eggs in a deep plate and put some of the crumbs in another plate; drop the cutlets into the eggs first, and into the crumbs afterward; at serving time put them into a frying-basket, being careful not to crowd them, and cook in boiling fat for two minutes. Drain well and serve with white mushroom or Bechamel sauce. Mould with the hands if preferred.
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COQUILLES OF CHICKEN |
Chop cold, boiled, or roasted chicken fine.
The mushrooms must be cut up, not chopped. Put liquor on for the mushrooms. Let it come to a boil, then add 1/2 as much cream as there is liquor. Stir well. Put pepper, salt, and tablespoonful of flour, and boil well. After shells are filled two-thirds full of the mixed chicken and mushrooms, pour dressing over it, cover top with cracker-dust and put in oven and brown.
CRÊME DE VOLAILLE (No.1) |
1 chicken, chopped very fine,
2 eggs,
1/2 teacup of cream,
1/2 teaspoon of thyme,
1 dessertspoon of the fat part of fresh pork, scraped with a knife,
Salt and pepper,
1/2 teaspoon of minced onion,
1 dessertspoon of parsley, chopped very fine.
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Mix these ingredients together. To mould nicely it must be very stiff. Grease the mould, thoroughly lining it with the cream, leaving a space in the centre, and after putting in the mushrooms and white sauce--for which a recipe is given--steam 1 1/2 hours.
Dissolve a tablespoon of gelatine in a very little hot water, and put a teaspoonful of it in the créme and the rest in the white sauce.
Of course it must be put in before it is put in the mould.
The following is to put in the space inside the crême in the centre of the mould:
1 tablespoon of butter,
1 tablespoon of flour,
1/2 pint of milk,
The remainder of the dissolved gelatine.
Stir while cooking, and add 1/2 of a can of chopped mushrooms.
Serve with white sauce for Créme de Volaille.
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CRÉME DE VOLAILLE (No. 2) |
Run through the grinder till very fine. Cream into this 1/4 pound butter, with salt and pepper to taste. Break in 3 raw eggs, 1 at a time, then beat it well as you would a delicate cake.
Line a mould with this, leaving a hole for the following:
Stew half a can of champignons in their own liquor, thicken with butter and flour. Cover the hole with some of the meat and steam 5 hours. The other half of the champignons stew in cream and pour over the mould before serving. A small can of truffles is a great improvement. Pour the liquor from the truffles in the meat, slice them and stew one-half to go with the champignons in the hole, the other half with the champignons in the cream. This is nice moulded in individual moulds.
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JELLIED CHICKEN |
Cook a large chicken as if for croquettes. After it is cool, take the meat from the bones. Put the skin and the cracked bones back into the broth, which should be about a quart. Add a small onion cut up, 2 bay leaves, a blade of mace, and a pinch of celery seed. Simmer till reduced to a pint. Cut up the meat of the chicken as if for salad or a little finer, and have ready 4 hard-boiled eggs and a little chopped parsley. Dip a mould, melon-shaped ones are pretty, in ice water and arrange the chicken and the eggs, which must be sliced in layers with a little chopped parsley now and then. Strain the broth, season with salt and a tablespoon of sherry wine, and pour over the chicken and set on the ice for several hours or over night. Turn into a dish bordered with lettuce and serve with mayonnaise or French dressing. It may also be served with a row of peeled tomatoes around the mould, or in winter with tomato jelly moulded in small moulds, or the chicken may be moulded in the individual moulds round a large mould of the tomato jelly. Mayonnaise should accompany either arrangement.
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PRESSED CHICKEN |
1 chicken,
3 sets of sweetbreads,
1 teacup of cream,
1 onion,
A little parsley,
Salt and pepper to taste,
1 tablespoon of butter.
Boil the chicken till tender, also the sweetbreads. When cold, grind through the meat-grinder. Boil the onion in the cream and season with parsley, salt, and pepper. Thicken with a little flour rubbed in the butter. When it begins to thicken, strain and mix with chicken and sweetbreads. Mould with aspic jelly. This makes 2 moulds.
QUENELLES |
Mix 1 pound of cold turkey or chicken breast with 6 ounces of panada,
1/4 pound of pickled pork,
1/4 pound of butter,
1/2 teacup of cream,
Onion, salt, and pepper to taste,
1 lemon.
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Shape 3 inches long. Roll in flour and drop in boiling water.
RISSOLES |
1/4 pound of ground turkey heart,
3 sets of sweetbreads chopped,
1/4 pound of butter,
1/4 pound of flour,
1 pint of strong veal stock,
3 eggs.
Put the butter in a stew-pan; when it bubbles add the flour; let it cook, but do not let it boil; add the stock, then the turkey and sweetbreads, and when it is thick, add the eggs; cook the whole until it is as stiff as the panada for croquettes. Set it aside to cool, then add enough cream to make it soft, but not too wet. Make fine pastry thick as a biscuit, and cut with a biscuit cutter; then roll it out thin. Put a large spoonful in centre of each, and turn over like a turn-over pie; dip in eggs, roll in vermicelli, and fry a light brown.
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CREAMED SWEETBREADS |
Take blanched sweetbreads and cut them in small pieces and put in a saucepan with 1 tablespoon of butter rolled in 1 tablespoon of flour, slowly adding 1 pint of cream, and salt and pepper to taste. Serve hot.
If preferred, mushrooms are a nice addition.
FRIED SWEETBREADS WITH |
HOW TO BLANCH SWEETBREADS |
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STEWED SWEETBREADS |
Boil the sweetbreads till tender enough to pick them to pieces, and take out the strings and hard pieces. Then put them on to stew with cream, seasoning with pepper, salt, and a very little mace. Then add a lump of butter with a few bread-crumbs and yolks of 2 eggs beaten light.
Cook till thick as very thin mush. This recipe is for 2 pairs.
SWEETBREADS WITH CHAMPIGNONS |
1 can of champignons,
1 set of sweetbreads,
1/2 pint of clear soup,
1 teaspoon of flour
,
1/2 teaspoon of brown flour,
1/2 tablespoon of butter,
1 wineglass of wine,
Salt and pepper to taste.
Cook the sweetbreads thoroughly and cook the champignons with their liquor in a saucepan with
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the clear soup. Boil nearly an hour; season well, and put sweetbreads in. Add butter and flour. Cook till thick, and add wine last. Serve hot.
SWEETBREADS WITH PEAS |
TIMBALE |
Boil 6 or 8 large sticks of macaroni, broken in 1-inch lengths, 25 minutes, and put in cold water to bleach; decorate a medium-sized bowl, holding about 3 pints, with pieces of macaroni an inch long. The inside of the bowl is thickly buttered to hold macaroni, and put in close together up to the top of the bowl. The filling is made of the breast of 1 large chicken, raw.
1 large slice of bread, soaked in cream,
1/4 pound of butter,
Yolks of 5 eggs,
1/2 can of mushrooms chopped,
A little grated nutmeg,
Salt and pepper to taste,
1/4 teaspoon celery seed,
1 pinch of thyme,
1/3 teaspoon fresh onion juice.
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All these ingredients are put in a chopping-dish and powdered to a paste or ground in a fine meat-grinder. Put in a mould, tie buttered paper on top and steam nearly 4 hours. Serve with timbale sauce.
TIMBALE SHELLS |
XALAPA BOUDINS |
Six chicken livers boiled 30 minutes. When cold, pound to a smooth paste and rub through a sieve. Boil 1 pint of cream or chicken stock and
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1 cup of stale bread-crumbs until as smooth as paste. Then
8 tablespooons of butter,
The livers,
1 tablespoon of salt,
1/2 teaspoon of pepper,
Dash of red pepper.
When cold, add 3 eggs, beaten very light. Cook in moulds in water at the boiling point, but do not let it boil. When a large mould is used, it will take 1 hour; in the small cups, 40 minutes.
Serve with sauce for Xalapa Boudins.
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> Croquettes
BRAIN CROQUETTES |
CHICKEN CROQUETTES |
Take a chicken and wrap in a cloth and boil till tender. Add to the water parsley, salt, and a little onion. Skim the water and set aside to cool. When the chicken is cold, skin and cut up, removing all gristle and fat. Chop and add 2 tablespoons flour and 1 of butter. Take 2 1/2 cups of
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liquor, season with salt, pepper, and mace, and boil. When it boils, stir in the butter and flour till very smooth. Add 1 large cup of bread-crumbs and mix thoroughly. Add the minced chicken, and cook all for a few minutes and set aside to cool. Mould into croquettes, dip in the beaten egg and then cracker-dust. Let them stand awhile and fry in boiling lard, and drain as soon as done.
VERY FINE CROQUETTES |
1 pound of cooked turkey or chicken,
3 teaspoons of chopped parsley,
1 pint of cream,
1 large onion,
1/4 pound of butter,
1/4 pound of bread-crumbs,
Salt, pepper, and cayenne pepper to taste.
Sprinkle the parsley over the meat and run through grinder twice. Boil the onion with the cream and strain onion out, and when cool pour cream over bread-crumbs, add the butter, and make a stiff mixture, then add salt, etc. Beat in the meat and mix all together.
If too stiff, add a little cream and make as soft as can be handled. Put on ice to get stiff. Then
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roll and shape. Dip in egg, and roll in bread-crumbs, and fry in hot lard.
EGG CROQUETTES |
For 6 croquettes take 6 eggs,
1 pint milk,
1 tablespoon butter,
1 tablespoon flour,
1 tablespoon chopped parsley,
10 drops onion juice,
1 teaspoon salt,
1 teaspoon pepper.
Boil eggs hard and drop in cold water, and, after removing shells, squeeze through potato-masher. Boil the milk, and add the flour and butter, which have been well mixed, then add other ingredients.
Turn in a platter to cool. Let the mixture stand 3 hours. Shape and drop in egg and bread-crumbs and fry in boiling fat.
FISH CROQUETTES |
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of finely chopped parsley, and a quarter of a teaspoon onion juice. Boil until it thickens; add 2 cups of cold boiled fish, and boil up again; season with salt and pepper to taste. When cold, take out and dip in egg, then in bread-crumbs, and fry.
OYSTER CROQUETTES |
RICE CROQUETTES |
1 1/2 pints boiled rice,
3 eggs,
Butter size of 1 1/2 eggs,
3 tablespoons cream,
1/2 teaspoon scraped onion,
Salt and cayenne pepper to taste,
A small pinch of mace.
Reserve 2 whites of the eggs to roll the croquettes
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in. Mix the ingredients and cook in a double boiler till quite thick. Allow to cool. Form into croquettes and fry in deep fat, after rolling in the whites of the eggs and bread-crumbs.
The seasoning can be varied by omitting the mace and adding a half a teacup of grated cheese or grated ham, or a cup of chopped chicken or brains. They should always be served with tomato sauce.
SALMON CROQUETTES |
1 can salmon,
2 eggs,
1/2 cup of butter,
1 cup of fine bread-crumbs,
1 teaspoon baking-powder in bread-crumbs,
1/2 cup of cream,
1/4 teaspoon of cayenne pepper,
Salt to taste.
Mix all together and make in pear shape. Roll in egg and cracker-dust, and fry light brown.
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> Fowl
BAKED CHICKEN |
BROILED CHICKEN |
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Be careful to broil both sides, basting with a little butter. Cook till tender and a rich brown. Place on dish and pour the liquor from the broiler over it.
CHICKEN PIE |
CHICKEN PUDDING |
CHICKEN FOR SUPPER |
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the meat, chop it rather fine, and season it well with pepper and salt; put into the bottom of a mould some slices of hard-boiled eggs and layers of chicken until mould is nearly full; boil down the water the chicken was boiled in until there is about a cupful left; season it well and pour it over the chicken; it will sink through, forming a jelly around it. Let it stand over night or all day on ice. Let it be sliced at table. Garnish the dish with light-colored celery-leaves or fringed celery.
CURRIED CHICKEN |
FRICASSEE OF CHICKEN |
1 tender chicken,
1 teacupful of butter,
1 tablespoonful of flour,
1 bunch of parsley,
1 saltspoonful of celery seed.
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Wash the chicken and cut it up as for frying; put into a stew-pan, with hot water enough to cover it, add the celery seed and salt; let it boil gently, taking off the scum as it rises, until it is tender, which will take about 1 hour; then rub the butter and flour together, put into the stew-pan with the well-chopped parsley; let it stew 15 minutes; add the yolks of 2 raw eggs; stir as you would for custard, and boil 5 minutes longer. Serve on a dish with boiled rice arranged nicely around it. When putting the celery into the stew-pan put it in a thin piece of muslin.
FRIED CHICKEN |
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ROASTED CHICKEN |
STEWED CHICKEN |
Put in the gravy the yolks of 2 eggs, beaten, 1/2 pint of cream, and a little lemon-juice.
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CHICKEN TERRAPIN |
Cut a cold boiled chicken and liver in small pieces. Remove skin, fat, and gristle. Put in a pan with
Chop up 3 hard-boiled eggs. Add eggs and when it comes to a boil stir in a wineglass of sherry.
BOILED FOWL WITH OYSTERS |
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attained in ordinary boiling--while the dish loses nothing of its delicacy and simplicity.
BROILED DUCK |
ROAST DUCK |
Place 2 slices of pork across breast and put in roaster. Add hot water, and baste frequently. Serve with gravy and currant jelly.
ROAST GOOSE |
Stuff the goose and cook for 2 hours. Make a gravy. Serve with apple-sauce.
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BROILED TURKEY |
ROASTED TURKEY |
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> Game
BLUE GRASS RECIPE FOR |
Rub the quail inside with pepper and put a slice of pickled pork on breast-bone of each, with salt and pepper. Baste often, and fill, when half done, with chestnut dressing as for turkey.
BROILED PARTRIDGES |
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preferred with this gravy. Slash birds in breast three times when done; put a little butter in each slash, also pepper and salt; place on toast, then pour liquor from pan over them.
BROILED PHEASANT |
BROILED SQUIRREL |
QUAIL WITH TRUFFLES |
Broil delicately the breast of the quail, and cook truffles for 3/4 hour in 1 pint of clear soup. Thicken with browned flour and 1 tablespoon of butter. Add wine to taste. Place quail's breast on dish. Scatter the truffles over it and pour the sauce over.
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ROASTED PHEASANT |
RABBIT ROASTED |
ROASTED VENISON |
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> Meats
> BLUE GRASS HAMS
BAKED HAM |
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grated bread or crackers, a little onion chopped fine, 1 tablespoon butter, pepper, salt, and mix with 1 egg and a little water. Cover the top with this dressing and put in oven to brown. Serve cold.
COL. WM. RHODES ESTILL'S |
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[Illustration: A picture of a man sitting down with a pan between his feet holding a ham in his hands.]
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HAM COOKED IN WINE |
Scrub well and soak an old ham in plenty of water for 48 hours. Weigh ham and allow 1/2 hour for each pound, place in large ham boiler and fill with cold water; let simmer (not boil) gently the allotted time. When half the time is up, pour off the water; fill again with fresh boiling water, into which put 1/2 cup of vinegar, a bay leaf and a few cloves, and finish cooking. Let the ham remain in the water until cool. Then remove the skin. Mix 2 tablespoonfuls of "Coleman's Mustard" with vinegar, spread over the ham, brush with the yolk of an egg. Sprinkle with bread-crumbs and sugar, pin on the fat side with cloves and a few raisins.
With a sharp knife make incisions all through the ham, holding back the openings and pouring in 1/2 pint of sherry. Place in the oven for 1/2 hour, basting every 5 minutes. Do not cut until perfectly cold.
KENTUCKY BAKED HAM |
Take a good magnolia ham 1 or 2 years old and let it soak 36 hours. Make a stiff dough of flour
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and water and envelop the ham and put in a baking-pan. Add enough water to keep from sticking. Baste frequently and cook till thoroughly done, or till the hock can be removed--5 or 6 hours.
When done, skin it and make an icing of brown sugar and yolk of 1 egg, and cover top and grate bread-crumbs over. Put in oven and brown.
SUGAR-CURED HAMS |
Let the hams lie in dry salt for 4 weeks after the killing. Then hang them up in the smoke-house and smoke them with dry hickory chips till they are a pretty light brown. Then rub them thoroughly with a pomatum made of New Orleans molasses, black and red pepper, using about 3 times as much black pepper as red. Mix the molasses and pepper in a large dish-pan, and if they do not mix easily, warm them by setting the pan on the stove. When it is well mixed, have a man hold the ham by the hock with one hand, and with the other rub the mixture well into the ham on both sides. Make good strong sacks and tie each ham and hang up with the hock down, as the ingredients will be absorbed more readily.
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They will be ready for use in about 8 or 10 months.
Hams a year old are better than older hams, as they get too dry and strong when kept too long. In cooking the ham a handful of cloves dropped in the water while boiling gives it a rich flavor.
BAKED HASH |
Run any kind of cold cooked meat through the grinder. Equal parts of mashed Irish potatoes. Salt and pepper to taste. Butter and milk enough to keep it from being too stiff. Put in a baking-dish and pour over 2 tablespoons of tomato catsup. Sprinkle well with bread-crumbs and brown. Serve hot.
BEEF À LA MODE (No. 1) |
Take a round of beef and remove the bone. Fill the hole with a dressing made of bread-crumbs, salt, pepper, and butter. Also 1 teaspoon salt, pepper, cloves, mace, and nutmeg. Make incisions in the beef and put in strips of pork which
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have been rolled in the spices. Sprinkle the rest over the top. Then cover the whole with fat bacon to prevent burning. Tie with a tape and skewer it well and put in an oven and bake 5 hours. Baste constantly with butter and lard mixed with a little flour. When nearly done skim off the fat and thicken the gravy. Season with walnut catsup and wine.
BEEF À LA MODE (No. 2) |
Take a large tender round of beef and have holes made all over it, through and through. Make a rich stuffing of bread-crumbs, butter, onion, spices, salt, and herbs to your taste; also truffles and mushrooms. If you use the latter, leave out the onion.
Fill the holes with the stuffing, pouring in wine with it into each hole, and then pour more wine over the beef, and let stand until morning. Then bake slowly until thoroughly done, basting frequently with the wine gravy.
BROILED STEAK |
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side. Have dish hot with butter, salt, and pepper mixed. Turn the steak in this mixture and return to fire, and broil a little longer. Return to dish, turn again, and serve hot.
BROILED VENISON |
Take nicely cut steaks and broil over hot coals. Remove and rub with butter. Broil a few minutes longer and place on a hot dish. Melt currant jelly and season with wine. Add a little more butter to hot steaks and pour wine and jelly over.
Omit jelly and wine and serve as you would beef-steak, and serve with thin slices of lemon.
FRIED FROGS' LEGS |
and dip first in egg, then in cracker-dust. Put in frying-basket. Dip in skillet of boiling lard and fry rich brown and serve at once.
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FRIED PIGS' FEET |
HAMBURG STEAK |
Run the meat through a meat-chopper twice and add the seasoning and shape like a steak and broil. Serve hot with butter.
To get onion juice. Peel an onion and cut in pieces and squeeze through lemon squeezer.
HENRY CLAY'S FAVORITE |
Have the butcher extract the bone from the rump roast and take a few stitches with his needle
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to keep it in good shape. Place the beef in an iron pot with a tight cover; put with it 2 small onions, 2 cloves stuck in each, a pod of red pepper, salt, a little allspice, and 2 carrots. Pour enough boiling water over the beef to nearly cover it; let it come to a hard boil, then set it back, tightly covered, to where it will just simmer for 6 hours. Then place the beef on a hot platter, strain its liquor, and skim every particle of grease from it. Have ready 1/2 teaspoon of sugar, browned in an iron pan, pour the liquor over it and thicken with a little flour and water. Pour the gravy, which should be quite brown and thick, over the beef. Slice the carrots, which place on and around the beef.
LAMB CHOPS |
Cover the ends with little white fluted papers and serve on dish with peas.
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LOBSTER OR SALMON CHOPS |
Boil in salt water for 20 to 25 minutes. Chop as fine as possible.
Peel and chop 1 onion into cream. Add 1 tablespoon of cornstarch wet with the cold cream.
Boil and stir in the lobster or salmon, season with cayenne and a little Worcestershire sauce. When cold, form into chop shape, dip in the beaten yolk of an egg, then in the bread or cracker-crumbs, and fry in hot lard as you would oysters.
If canned lobsters or salmon is used, omit the boiling. One can makes a good dish.
MEAT CAKES FOR BREAKFAST |
Make in cakes and fry a light brown in butter. Serve with a sauce of milk, flour, butter, salt, and pepper boiled thick.
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SADDLE OF MUTTON |
Wash it in soda water. Wipe dry, and then rub with soda, brown sugar, cayenne pepper, and salt. Grate a nutmeg over it. Make a dressing of
Bread-crumbs,
Brown sugar,
Chopped celery,
Tablespoon of butter,
Salt and pepper,
Teaspoon of powdered allspice.
Cook from 4 to 5 hours, according to size. Make a gravy of
1 pint of brown flour,
1 tumbler of brown sugar,
2 lemons,
1 teaspoon of allspice,
1 nutmeg,
1 tumbler of jelly,
1/3 teacup of butter,
Chopped celery,
Salt and pepper.
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ROAST MUTTON |
ROAST BEEF (No. 1) |
When well cooked to a nice brown, remove from fire and make a gravy by adding a little hot water and thickening. Serve in separate bowl.
ROAST BEEF (No. 2) |
Get a choice roast, and after cooking a little while in plenty of water, season with salt and pepper, then pour most of the water from the pan and add the juice from 1 quart of tomatoes.
2 teaspoons ground allspice,
1 teaspoon cloves,
1 teaspoon black pepper,
2 teaspoons salt,
A little red pepper,
Small piece of butter,
Small onion chopped fine.
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Cook this a few minutes and spread over the roast. Continue basting till done. Add hot water if dressing is too thick.
ROAST PIG |
1 young pig,
2 onions,
1 cup of bread-crumbs,
2 teaspoons of summer savory,
2 tablespoons of butter,
1 saltspoon of salt,
1 egg,
Black pepper to taste.
Make a dressing of butter and bread-crumbs. Add the eggs, chopped onion, and seasoning, and let it simmer. Clean pig well and stuff with dressing and sew up. Rub pig with butter, sprinkle salt and pepper, and dredge with flour. Cut the skin in squares and put in roasting-pan and pour hot water in pan. Roast in moderate oven, basting
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often, and cook 3 1/2 hours. Make a gravy of the drippings, a little seasoning, and thicken with flour.
Decorate the pig with an apple or sweet potato in the mouth. Have the pig kneel in a bank of green parsley or watercress.
SAUSAGE MEAT |
11 pounds of tender lean pork,
7 pounds of leaf fat,
5 tablespoonsful of powdered sage,
4 teaspoonsful of salt,
3 tablespoons of ground black pepper,
1 level teaspoonful cayenne pepper.
Run all through the grinder twice and then mix well with the hands.
SCRAPPLE |
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SPICED BEEF ROUND |
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STEWED TONGUE |
TERRAPIN |
Dress carefully 3 small terrapins, and cook till well done, an hour or longer, or less, if tender.
Take the yolks of 3 hard-boiled eggs and mix with 1/4 pound of butter. Put in sauce-pan with the terrapin and a teacup of cream and dissolve all well. Then season with pepper and salt and 1/2 cup of sherry or Madeira wine. Garnish with thin slices of lemon.
HOW TO OPEN TERRAPIN |
Place on back with feet to you. Remove the gall-blader carefully from left-hand liver. The
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other liver may be cut up. Leave out nails and bones of head. Put the eggs in cold water after removing film around them.
HOW TO DRESS TERRAPIN |
Throw the terrapin in boiling water. Remove and boil in fresh water. Rub the terrapin with a towel to remove outside skin. Put back in water and boil.
It is cooked when the joints of the leg break easily.
HOW TO CORN BEEF |
Mix the above and boil 15 minutes, and skim well. The meat must have been rubbed well in salt and saltpetre, and packed for 3 days before. When mixture is cold, pour over meat and let it stand a week.
This is excellent for tongues.
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HOW TO BOIL CORNED BEEF |
Soak for 1/2 hour in cold water. Then pour off and cover with fresh water. When it begins to boil, set back on range and add spices and let it simmer for 4 or 5 hours, skimming well. When done, put in small vessel. Put a plate on top and press down with heavy flat-iron. Let stand till next day.
VEAL LOAF |
2 pounds of lean veal,
Large slice of raw ham or
1/4 pickled pork,
3 teaspoons of parsley chopped very fine,
1/2 teaspoon of onion chopped very fine,
Salt, pepper, and cayenne pepper to taste,
1/4 pound of butter,
3 eggs.
Run the meat and onions (three small-sized ones) through the grinder twice till very smooth. Cream all this with 1/4 pound of butter and break in the
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eggs one at a time. Beat this mixture until light. Shape into loaf and bake for 3 hours. Sprinkle with grated bread-crumbs. Put some water in the pan and skim off the grease and thicken the gravy with brown flour. This is delicious for tea or to take on a picnic.
VENISON |
Put the venison to bake. Make a dressing of bread-crumbs highly seasoned with salt and pepper. When the meat is half done, turn it over and cut on either side places 2 1/2 inches long, which fill with the dressing. Pour over the meat 1/2 cup of catsup. Take 1/2 cup black molasses, 1 tablespoon allspice, and 1 tablespoon brown sugar. Put this too over the meat. Then crumble the light bread over. Baste often, for it burns easily. Just before removing from the fire put bits of currant jelly here and there.
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>
Sauces of Entrées, Fish,
Fowl and Meats
AGRA DOLCE |
2 heaping tablespoonfuls of brown sugar,
1/4 bar of grated chocolate,
1 tablespoonful each of shredded candied orange and lemon peel,
10 blanched almonds, cut,
1/2 cupful of currants,
1 cupful of vinegar.
Let them soak for 2 hours, then pour over the cooked meat and simmer for 10 minutes.
Nice for mutton, venison, sweetbreads, calf's head, etc.
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A GOOD SAUCE FOR COLD |
Yolks of 4 eggs,
1/2 teaspoonful of salt,
Dash of cayenne pepper,
4 tablespoonfuls of salad oil,
1 tablespoonful of hot water,
1 tablespoonful of tarragon vinegar.
Beat the yolks, add the oil and water. Stand the bowl in boiling water till it thickens. Remove and add salt, pepper, and vinegar. It should be creamy and of the consistency of mayonnaise.
A few chopped capers, olives, and cucumbers make it a good Tartare sauce,
and a little tomato purée will make it a red sauce for fish.
APPLE SAUCE FOR DUCK |
CAPER SAUCE |
The yolks of two eggs,
1/2 cup of olive oil,
3 tablespoons of vinegar,
1 of mustard,
1 teaspoon of sugar,
1/4 teaspoon of red pepper,
1 teaspoon of salt,
1 teaspoon of onion juice,
1 tablespoon of chopped capers,
1 tablespoon of chopped cucumber pickles.
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Make the same as mayonnaise dressing, add the chopped things last. This sauce can be used with fish and boiled meats, or meats served in jelly.
CELERY SAUCE |
CHAMPIGNONS SAUCE FOR |
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boiling, add 1 tablespoon of butter with a little flour to thicken the sauce.
CHAMPIGNON SAUCE FOR |
2 cans of champignons,
1 quart of clear soup,
1 dessertspoon of flour,
1 large spoon of butter,
2 tablespoons of wine,
Salt and cayenne pepper to taste.
Cut the champignons into small pieces and cook in their own liquor for 1/2 hour. Let the clear soup come to a boil and add the champignons with the salt and pepper. Rub flour and butter together and stir in the champignons until thick as cream.
Heat the wine and pour in just before serving.
CHESTNUT STUFFING FOR |
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[Illustration: A picture of a woman in chef's clothing holding a small pot in a kitchen.]
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Mix potatoes, chestnuts, cream, and season. Put stuffing in when turkey is half-roasted. Baste often.
CRANBERRY SAUCE FOR |
CUCUMBER SAUCE |
Peel and grate the cucumbers and onions and place in a sieve to drain. Place the pulp in a bowl and add black and cayenne pepper and salt to taste and 1 quart or more of good vinegar.
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Put in wide-mouthed bottles or little glass jars and put 1 tablespoon of olive oil in each before sealing.
This recipe requires no cooking, and will keep 2 years in a cool place.
DRAWN BUTTER FOR FOWL |
FISH SAUCE (No. 1) |
1 pint of boiled milk,
2 tablespoons of butter,
1 tablespoon of flour,
1 tablespoon of wine,
1 tablespoon of capers,
1 egg,
Salt and cayenne pepper to taste.
Put the milk in a saucepan, and when it comes to a boil stir in a well-beaten egg, salt and pepper.
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Cream the flour and butter till perfectly smooth, and stir into the milk until it thickens.
Have the capers in the sauce-dish and pour the sauce over them. Serve hot.
FISH SAUCE (No. 2) |
Make mayonnaise of yolks of 2 eggs and oil. Add 1 teaspoon of Worcestershire sauce, 1 grated onion, salt and pepper, and 1 tablespoon of lemon juice, chopped parsley, and pinch of cayenne pepper.
HOLLANDAISE SAUCE |
Melt slowly 1/2 pound of best butter. Put 5 yolks of eggs in a saucepan with a lump of butter the size of an English walnut. Stir briskly with an egg-beater on medium hot place on range. Add a little melted butter, and as soon as it thickens, add gradually more melted butter (like oil for mayonnaise) till the half pound is used. The sauce should be thick. Season to taste, and add a few drops of lemon juice.
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HORSERADISH SAUCE |
4 tablespoons of grated horseradish,
1 teaspoon of sugar,
1 teaspoon of salt,
1/2 teaspoon of pepper,
2 teaspoons of mixed mustard and vinegar,
3 or 4 tablespoons of cream.
To serve with hot beef. Put in a jar, which place in a saucepan of boiling hot water.
Do not allow it to boil, or it will curdle.
MINT SAUCE |
into the sauce-boat. Let it remain an hour or two before serving.
MUSTARD SAUCE FOR COLD |
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Mix with boiling water to consistency of thick paste and thin with vinegar.
OYSTER SAUCE FOR TURKEY |