BREAD
The headline is illustrated with scroll motif and a cupid.
Steamed Brown Bread.
(A LA OAKLAND FARM.)
From MRS. VIRGINIA C. MEREDITH, of Indiana, Vice Chairman Executive Committee, and Lady Manager.It gives me great pleasure to send you an excellent recipe for steamed brown bread for your Columbian Autograph Cook Book.
I have great sympathy with your plan, and sincerely hope that the ladies of our Board will respond cheerfully to your requests.
Very sincerely,
Virginia C. Meredith
One cupful of sweet milk; one cupful of sour milk; two cupfuls of corn meal; one cupful of wheat flour; one-half cupful of New Orleans molasses; one teaspoonful of soda. Steam three hours.
Light Bread.
From MRS. GOVERNOR JAMES P. EAGLE, of Arkansas, President of State Board and Lady Manager.Take one teacup of boiling water; stir in corn meal to make it stiff mush; let stand over night in moderately
warm place. Then take one cup of fresh milk and one of warm water and heat together to a simmer and add to this the prepared mush, one tablespoonful of sugar and one teaspoonful of salt. To these ingredients add a little flour at a time, until you make a stiff batter. Place all in a milk-warm vessel of water, place near fire and keep warm until it rises--about six hours. To this yeast add flour to make a stiff dough, using one tablespoon of lard and a little salt. Keep warm till it rises and bake about an hour and a half.
Mrs. James P. Eagle
Franklin Gems.
From MRS. L.M.N. STEVENS, of Maine, Lady ManagerMix one-half pint of milk and one-half pint water, into which stir Franklin flour until about as thick as pancakes. Pour into a very hot, well buttered gem pan and bake in a quick oven.
L.M.N. Stevens
Baking Powder Biscuit.
From MRS. ROLLIN A. EDGERTON, of Arkansas, Secretary of State Board, and Lady Manager.To one quart of flour add two teaspoons of baking powder, one more of salt, and a tablespoon of lard; mix
with sweet milk sufficient to roll out on board without sticking; cut with biscuit tin and bake quickly in hot oven.
Mrs. Rollin A. Edgerton
French Rolls.
From MRS. SALLIE HOWARD BUSH, of Alabama, Alternate Lady ManagerOne and one-half lbs. of flour; four oz. of butter; one-half teacup of sweet milk; one-half cake of yeast; one teaspoonful of salt; four eggs beaten very light and added last. Set to rise and bake as other rolls.
Risen Muffins.
One quart of flour; one pint of sweet milk; one cake of yeast; three eggs; one tablespoonful of butter and one of sugar; one teaspoonful of salt. The yeast must be dissolved in a little of the milk. If desired for breakfast, they must be made the night before; if for tea, set them to rise about 11 o'clock in the morning. When well risen, put them in the tin muffin rings that come especially for them and place in a moderately warm position, letting them stand about an hour before putting in to bake.
Mrs. Sallie Howard Bush.
Breakfast Rolls.
From MISS META TELFAIR McLAWS, of Georgia, Alternate Lady Manager.Take one-half cake of best yeast and dissolve in half a cup of tepid water. Pour this on some sifted flour--about half a pint in quantity--to which must be added more tepid water (or milk, if you like) until a thick batter is produced. Add to this batter a pinch of salt and a little sugar. Cover well with a thick cloth and set in a warm place to rise. In the morning add lard and enough flour to make a stiff dough. Now make into roll shape and arrange them in a tin pan. Set the rolls under the stove or near it until they rise again, before putting them in the oven to bake. Rolls should be made of best flour and the batter should be put in some earthen vessel when set to rise.
Meta Telfair McLaws
Pocket-Book Rolls.
From MRS. IDA M. BALL, of Delaware, Lady ManagerOne pint milk; one-half pint boiling water; salt and flour enough to make a sponge; one-half cake of compressed yeast. Rise for about two hours. Then add the white of one egg (beaten); mixed butter and lard the size of an egg; one teaspoonful sugar. Stiffen with flour; make out into thick sheets of dough; cut out with a circular cutter; fold one edge of the biscuit, so cut, toward the center, putting a small piece of butter under the overlapping edge
of dough. Put biscuit in pans to rise, and when light, bake in a quick oven.
Ida M. Ball.
Potato Rolls.
From MRS. THEO F. ARMSTRONG, of Delaware, Alternate Lady Manager.One and one-half teacup of mashed white potatoes; one-half teacup of melted lard; one and one-half teaspoon of salt; one teacup of yeast; two eggs; one tablespoon of sugar. This is the sponge. Set to rise about nine o'clock in the morning; when light, put in enough flour to make a soft dough; then let it rise again; when light, roll out thick and cut in round cakes; put in pan and lighten again; bake in quick oven.
Mrs. Theo F. Armstrong.
Graham Gems.
From MRS. LOUISE CAMPBELL, of New Mexico, Alternate Lady Manager.Four cups graham flour; one tablespoon of sugar; pinch of salt; one teaspoon of soda, which dissolve in buttermilk; mix with buttermilk into a stiff batter; put into hot gem irons and bake in a quick oven.
Louise Campbell
Corn Cake.
From MISS HATTIE T. HUNDLEY, of Alabama, Lady Manager.One pint of milk; half a pint of Indian meal; four eggs; a scant tablespoonful of butter; salt; and one teaspoonful of sugar. Pour the milk boiling on the sifted meal. When cold, add the butter (melted), the salt, the sugar, the yolks of the eggs, and, lastly, the whites, well beaten. Bake half an hour in a hot oven. It is very nice baked in iron or tin gem pans, the cups an inch and a half deep.--Mrs. Henderson's Cook Book.
Hattie T. Hundley
Bachelors' Corn Pone.
From MRS. MARY B.P. BLACK, of West Virginia, Alternate Lady Manager.One pint sifted corn meal; one pint buttermilk (or other sour milk or cream); two eggs, beaten separately; tablespoonful of butter and lard (half and half); little salt, and scant teaspoonful baking soda. Pour the buttermilk into the sifted corn meal, stirring until smooth, retaining a small quantity (half teacupful) of buttermilk to dissolve soda; add yolks of eggs, well beaten; then soda, having dissolved the same in the retained buttermilk, mixing well, while it effervesces; then lard and butter, either melted or cut into shreds; lastly, white of eggs, beaten to stiff froth. Bake in shallow pan, 20 or 25 minutes.
Mary B.P. Black
Corn Bread.
From MRS. T.J. BUTLER, of Arizona, Lady Manager.One cup of corn meal; one half cup of sugar; one cup of sweet milk; one and one-half spoonfuls baking powder; flour enough to make a stiff batter. Bake in a quick oven.
Mrs. T.J. Butler.
Corn Meal Muffins.
From MRS. PARTHENIA P. RUE, of California, Lady Manager.One teacupful of corn meal; one and one-half teacupfuls of flour; two teaspoonfuls yeast powder; two tablespoonfuls sugar; one tablespoonful of butter; one and one-half teacupfuls of milk; one egg or two yolks of eggs.
Parthenia P. Rue.
Baked Corn Bread.
From MRS. MINNA G. HOOKER, of Vermont, Alternate Lady Manager.One teacup cream; one-quarter teaspoon soda; one cup flour; butter size of a walnut; one cup sugar; one cup Indian meal; one egg. Granulated meal is the best.
Minna G. Hooker.
Steamed Brown Bread.
From MRS. E.V. MCCONNELL, of North Dakota, Lady Manager.Two cups corn meal; one cup flour; two cups sweet milk; one cup sour milk; two-thirds cup molasses; two teaspoons (even) soda; one tablespoon salt. Steam constantly for three hours.
E.V. McConnell
Raised Brown Bread.
From MRS. ELLEN M. CHANDLER, of Vermont, Lady Manager.Three pints corn meal; two pints shorts, or coarse flour; three-quarters cup yeast; one and one-half cups molasses; one and one-eighth quarts warm water. Let rise until it cracks on top. Steam six hours and bake slowly one hour. If wheat shorts cannot be procured, use one pint rye and one and one-half pints graham flour.
Ellen M. Chandler
Boston Brown Bread.
From MRS. GOVERNOR JAMES P. EAGLE, of Arkansas, President of State Board, and Lady Manager.One pint of bread sponge; one cup of warm water; three-fourths cup of molasses, in which is stirred one-half teaspoon of soda: one large teaspoonful of salt. Stir in
MRS. JAMES P. EAGLE.An illustration of a portrait of Mrs. James P. Eagle.
sufficient quantity of graham flour to make a stiff batter, put in mould and let rise till quite light and then bake in moderate oven one hour.
Mrs. James P. Eagle
Strawberry Short Cake.
From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice President, Board of Lady Managers.Mix a dough nearly as you would for cream-tartar biscuits, only put considerable shortening in. Roll thin; bake in a pan; when done, split it and put the berries (mashed in sugar) between. Whipped cream over the top makes it very nice.
Mrs. Edwin C. Burleigh
Strawberry Short Cake.
From MRS. AUGUSTA TRUMAN, of California, Alternate Lady Manager-at-Large.Hull and rinse one quart of perfectly ripe berries; put in a bowl with one large cup of granulated sugar; cut--do not mash--with a silver spoon and set away in the ice-box for two hours. Make a rich biscuit dough, adding double quantity of butter; roll out one inch thick and bake in a deep pie-plate. When done, split quickly with a silver knife, using the knife as little as possible; spread the berries on the lower section and cover with the upper; sift on some
fine sugar and serve immediately, as this recipe is for hot short cake.
Augusta Truman
Orange Short Cake.
From Mrs. M.D. OWINGS, of Washington, Lady Manager.Orange shortcake is very nice. The only difficulty to overcome in making this toothsome dish is to get rid of the white fibers which intersect the pulp of the orange, and this is, after all, a very easy matter. To prepare the oranges, simply cut them in half, without peeling, and take out the lobes precisely as when eating an orange with a spoon. The shortcake is made like very short, soft biscuit and baked in a round tin in a quick oven. When it is done, split it, sprinkle sugar over the prepared oranges, put a layer on the under crust, replace the upper part, upon which put more of the prepared oranges and serve at once with cream.
M.D. Owings
Sally Lunn.
From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.One pint of milk; three eggs, well beaten; salt; one large spoon of butter; half a teacup of yeast, and as much flour as will make a thick batter. Pour into a cake pan and place in a warm spot to rise. Bake in moderate oven. When done, cut with sharp knife crosswise twice, pouring
over each part drawn butter. Replacing the parts, cut them like cake, serving at once while hot. This is a great favorite with Southerners.
Margaret M. Ratcliffe
Ham Toast.
From MRS. ROSINE RYAN, of Texas, Lady Manager-at-Large.Your enterprise commends itself to every woman who has the best interests of her sex uppermost in her thoughts.
Among the happy recollections of my childhood, luncheon Ham Toast stands out temptingly clear. It was my mother's own, and I give it in preference to several others that occur to me. Most cordially yours,
Rosine Ryan
Boil a quarter of a pound of lean ham; chop it very fine; beat into it the yolks of three eggs, half an ounce of butter and two tablespoonfuls of cream; add a little cayenne; stir it briskly over the fire until it thickens; spread on hot toast; garnish with curled parsley.
Oat Meal.
From MRS. GEORGE HOXWORTH, of Arizona, Alternate Lady Manager.Dampen the meal, put it in a thin cloth and steam for thirty minutes. Keeps its flavor much better than when boiled.
Mrs. Geo Hoxworth
Brewis.
From MRS. FRANCES E. HALE, of Wyoming, Lady Manager.Take half a loaf of Boston brown bread; break in small pieces; put in an oatmeal kettle and cover with milk; boil to a smooth paste, about the consistency of oatmeal. Eat hot, with sugar and cream. Nice breakfast dish.
Frances E. Hale
Sandwich Dressing.
From MRS. MARIAM D. COOPER, of Montana, Alternate Lady Manager.Mix two tablespoons mustard with enough hot water to make smooth; three tablespoons olive oil; very little red or white pepper; salt; yolk of one egg; mix with hand and set aside to cool; warm to spread.
Mrs. Mariam D. Cooper
An illustration of a bowl and a platter, with bread and a knife on the platter.
Soup
The headline is illustrated with a smoke or scroll type motif.
An illustration of a soup dish, platter and a decanter and glass.
THE foundation of all excellent soup is a stock made from beef. For a dinner company heavy soup is not so desirable as a good, clear, rich soup, and I add a tried recipe from "Practical Cooking and Dinner Giving," called:
Amber Soup.
"A large soup bone (two pounds); a chicken; a small slice of ham; a soup bunch (or an onion, two sprigs of parsley, half a small carrot, half a small parsnip, half a stick of celery); three cloves; pepper; salt; a gallon of cold water; whites and shells of two eggs, and caramel for coloring. Let the beef, chicken and ham boil slowly for five hours, add the vegetables and cloves, to cook the last hour, having fried the onion in a little hot fat and then in it stuck the cloves. Strain the soup in an earthen bowl and let it remain over night. Next day remove the cake of fat on top; take out the jelly, avoid the settlings and mix into it the beaten whites of the eggs with the shells. Boil quickly for half a minute; then, removing the kettle, skim off care-carefully all the scum and whites of the eggs from the top, not stirring the soup itself. Pass through a jelly bag, when it
should be very clear. Reheat just before serving, and add then a tablespoonful of caramel to give a rich color and flavor.
Caramel
--Take a cup of sugar and a tablespoon of water. Put in a porcelain kettle and stir constantly to prevent burning, until it has a bright brown color. Then add a cup of water, pinch of salt; let it boil a few moments longer, cool, strain, and put away in a close-corked bottle--and it is always ready for coloring the soup.
Carrie V. Shuman
Mock-Turtle Soup.
From MRS. BERIAH WILKINS, of District of Columbia, Fifth Vice President, Board of Lady Managers.This soup should be prepared the day before it is to be served up. One calf's head, well cleaned and washed. Lay the head in the bottom of a large pot. One onion; six cloves; ten allspice; one bunch parsley; one carrot; salt to taste; cover with four quarts of water. Boil three hours, or until the flesh will slip easily from the bones; take out the head; chop the meat and tongue very fine; set aside the brains; remove the soup from the fire; strain carefully and set away until the next day. An hour before dinner take off all fat and set on as much of the stock to warm as you need. When it boils drop in a few squares of the meat you have reserved, as well as the force balls. To prepare these, rub the yolks of three hard boiled eggs to a past in a wooden bowl, adding gradually the brains to moisten them; also a little butter; mix with these two eggs, beaten light; flour your hands; make this paste into small balls; drop them into the soup a few minutes before removing from the fire. A
tablespoonful of browned flour and brown sugar for coloring; rub smooth with the same amount of butter; let it boil up well; finish the seasoning by the addition of a glass of sherry. Serve with sliced lemon.
Mrs. Beriah Wilkins.
Julienne Soup.
From MRS. SUSAN R. ASHLEY, of Colorado, Sixth Vice President, Board of Lady Managers.The day before needed, put two pounds of beef cut from the lower part of the round, into two quarts of cold water and let come slowly to the boil, skimming carefully until perfectly clear. When this point is reached, add a small onion, two stalks of celery, two cloves, and keep at the boiling point for seven hours; then strain into an earthen bowl and let cool until next day. A half hour before needed, skim off all the fat, add pepper and salt to taste; also a half pint of mixed vegetables which have been cooked in salted water and cut in uniform dice shape. Let come to a boil, and serve.
Susan R. Ashley
Noodle Soup.
From MRS. FRONA EUNICE WAIT, of California, Alternate Lady Manager.To make a good stock for noodle soup, take a small shank of beef, one of mutton, and another of veal; have the
bones cracked and boil them together for twenty-four hours. Put with them two good sized potatoes, a carrot, a turnip, an onion, and some celery. Salt and pepper to taste. If liked, a bit of bay leaf may be added. When thoroughly well done, strain through a colander and set aside until required for use. For the noodles, use one egg for an ordinary family, and more in proportion to quantity required. Break the eggs into the flour, add a little salt, and mix into a rather stiff dough. Roll very thin and cut into fine bits. Let them dry for two hours, then drop them into the boiling stock about ten minutes before serving.
Frona Eunice Wait
Corn Soup.
From MRS. M.D. THATCHER, of Colorado, Lady Manager.One large fowl, or four pounds of veal (the knuckle or neck will do). Put over fire in one gallon of cold water, without salt. Cover tightly and simmer slowly, until the meat will slip from the bones, not allowing it to boil all the strength out, as the meat can be made into a nice dish for breakfast or luncheon, by reserving a cupful of the liquor to put with it in a mince on toast, or stew. Strain the soup to remove all bones and bits of meat. Grate one dozen ears of green corn, scraping cobs to remove the heart of the kernel (or one can, if prepared corn be used). Add corn to soup, with salt, pepper and a little parsley, and simmer slowly half an hour. Just before serving, add a tablespoonful of flour, beaten very thoroughly with a tablespoon of butter. Serve very hot.
Mrs. M.D. Thatcher
Celery Soup.
From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.Put a veal bone to boil in one quart of water. After skimming it well, put in one pint of celery cut up very fine, two tablespoonfuls of rice, one onion, one teaspoonful of celery salt. Let this boil till reduced to a pint. Take out the meat and pass the soup through a colander, mashing and extracting as much of the puree as possible, passing the stock through it two or three times. Boil a quart of milk separately; rub two tablespoonfuls of flour in a half a cup of butter; add this to the boiled milk; after cooking it a few minutes, add the milk to the celery puree and serve at once, mixing milk and puree well.
Alice B. Cantleman
Oyster Soup.
From MRS. HELEN C. BRAYTON, of South Carolina, Vice President of State Board, and Lady Manager.Take one hundred oysters and simmer in their liquor with allspice. As the scum rises skim carefully. Strain off the liquor and add to it three-quarters lb. butter and one-quarter lb. flour, rubbed to a cream. Let this boil and carefully stir in a quart of milk, guarding against curdling and pour over the oysters.
Helen C. Brayton
Bisque of Crab or Crawfish.
From MRS. BELLE H. PERKINS, of Louisiana, President of State Board, Lady Manager.Boil one dozen crabs; pick them in flaky pieces as much as possible; remove the meat from the claws and the fat from the back. Reserve some of the nicest pieces and put them aside for the soup after it is done. Boil a chicken or veal bone; put it into two quarts of cold water; let it come to a boil and skim well, adding a cup of rice; let all boil together until the ingredients are reduced to one quart; add an onion, a piece of celery (or a teaspoon of celery salt); pass the stock and rice, together with the other parts of the crab, through a sieve; mash the chicken or veal bone well and add some of the stock. Mash again and scrape from the bottom of the sieve, obtaining all the puree possible; add this to the broth, together with the meat of the crabs. Let a pint of sweet cream come to a boil, adding it to the soup just as it is being served; also two tablespoons of butter, celery salt and pepper.
Belle H. Perkins
Potato Puree.
From MRS. JAMES R. DEANE, of California, Lady Manager.Two pounds potatoes; two ounces butter; two tablespoonfuls chopped onions; two tablespoonfuls chopped celery; one quart milk; one quart boiling water; one-half cupful sago; one-half teaspoonful pepper; one teaspoonful salt. Wash, peel and slice potatoes, onions and celery. Melt the butter and add it to the vegetables, stirring it for five
MRS. FRANCIS B. CLARKE.An illustration of a portrait of Mrs. Francis B. Clarke.
minutes to keep it from browning or burning. Then add the boiling water. When the vegetables are soft, rub them through a sieve; add the milk, and when the soup is boiling, add the sago, a little at a time, and cook until the sago looks clear. Stir the soup well and add seasoning the last.
Mrs. James R. Deane
Asparagus Soup.
From MRS. LAURA P. COLEMAN, of Colorado, Lady Manager.Two quarts veal stock; two bunches asparagus; two cloves; two onions; three pepper corns; a little parsley. Boil one hour and strain, then add one pint whipped cream. After dished, season with salt to taste. Tapioca or celery may be substituted for asparagus.
Laura P. Coleman
Tomato Soup.
From MRS. IDA M. BALL, of Delaware, Lady Manager.One quart of canned tomatoes; one quart of boiling water; one small onion; one carrot; celery and parsley; one teaspoonful salt. Boil slowly for three hours and strain. Add two tablespoons sugar, one tablespoonful butter, two tablespoonfuls flour made into a paste with water and used as thickening.
Ida M. Ball.
Tomato Soup.
From MRS. E.J.P. HOWES, of Michigan, Lady Manager.Take one-half dozen fresh tomatoes or a pint of canned and stew a half hour in a pint of water; strain through a colander; put the liquid on the fire; stir in a teaspoonful of soda; then add a pint of heated milk; season with a little butter (a dessertspoonful); salt and pepper to taste, and bring the whole to a boiling heat and serve hot.
E.J.P. Howes
Gumbo Filé
From MRS. ANNA M. FOSDICK, of Alabama, Lady Manager.Cut up a chicken; sprinkle with flour, and fry in the vessel in which the gumbo is to be made. When the chicken is nearly done, chop an onion and fry with it. Pour on this three quarts of boiling water, and let all boil slowly till the fresh leaves the bones of the chicken. Then add the liquor from the oysters, two tablespoonfuls of tomato catsup, and salt and pepper to taste. Let this boil a short time; then add one hundred oysters. Do not allow them to boil more than two minutes. Remove the vessel from the fire, and before pouring into the tureen, sprinkle in two tablespoonfuls of filé. Serve always with rice.
To Prepare Filé for Gumbo.
--Gather sassafrass leaves, as late as possible in the season, before they turn red. Dry
them in the shade and open air. When perfectly dry, pound them, sift the powder and bottle it. Keep tightly corked.
Anna M. Fosdick
Gumbo Soup.
From MRS. VIRGINIA T. SMITH, of Connecticut, Alternate Lady Manager.Fry three rather thin slices of salted pork; and three large onions in the same fat. Fry also a chicken of medium size, after which put pork, onions, chicken and a half pound of lean ham, into a dinner kettle containing four quarts of boiling water. When the mixture begins to boil, add one quart of gumbo, the corn cut from two ears, three tomatoes, and two VERY small red peppers. Add boiling water as it needs and cook slowly five or six hours, after which strain and serve with bread "crunchers" cut in dice.
Virginia T. Smith
Chicken Gumbo with Oysters.
From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.Take a young chicken or a half grown one; cut up; roll it in salt, pepper and flour, and fry it a nice brown, using lard or drippings as if for a fricassee. Cut up a quart of fresh green okra and take out the chicken and fry the okra in the same lard. When well browned, return the
chicken to the pot and boil. Add to it a large slice of ham--a quarter of a pound will be about right for this gumbo. Pour on to the chicken, ham and okra half a gallon of boiling water and let it boil down to three pints. Ten minutes before serving, pour into the boiling soup two dozen fine oysters, with half a pint of their liquor; let it come to a good boil and serve with well-boiled rice.--La Cuisine Creole.
Alice B. Castleman
Okra Soup.
From MISS FLORIDE CUNINGHAM, of South Carolina, Lady Manager.Two quarts of okra out very fine in three quarts of water, in which put a large shank of beef, and boil one hour. Them skim well and add two quarts of fresh tomatoes, strained. Boil slowly and without ceasing for at least five hours. Season with salt to the taste when the tomatoes are put in, and add black and cayenne pepper when ready to serve. Keep closely covered while cooking.
Floride Cuningham
Black Bean Soup.
From MRS. M.D. FOLEY, of Nevada, Lady Manager.Soak one coffee cup black turtle beans over night in cold water. Add water enough in the morning to cook
thoroughly. One hour before dinner rub through a sieve and stir in three pints plain beef stock. Season with salt, pepper, and a salt spoon each of cloves and allspice. Just before serving add a wine glass of port or sherry, one small lemon thinly sliced and one hard boiled egg chopped fine.
Mrs. M.D. Foley
Bean Soup.
From MRS. ANNE B. PATRICK, of Colorado, Alternate Lady Manager.Take one can of Boston baked beans. Remove all the pork and pour over the beans one quart of boiling water, and let it boil slowly for one hour, adding hot water from time to time to keep up the quantity. Mash the beans thoroughly and strain through a sieve, heat again nearly to boiling and add one pint of hot (not boiling) cream; add pepper and salt to taste.
Anne B. Patrick
Soup Regency.
From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.The bones and remains of cold fowls, such as turkey and chicken; or game, such as partridges, woodcock, etc; two carrots; two small onions; one head of celery; one turnip; one-half tea cup pearl barley; the yolks of three eggs, boiled hard; one-quarter pint of cream; salt to taste, and two quarts of common stock.
Mode- Place the bones and remains of the fowls in the stew pan, with the vegetables sliced; pour over the stock and simmer for two hours; skim off all the fat and strain it. Wash the barley and boil it in two waters before adding it to the soup; finish simmering in the soup, and when the barley is done take out half and pound the other half with the yolks of the eggs. When well pounded, rub it through a fine colander, add the cream and the salt, if necessary; let it boil up once more and serve very hot, putting in the barley that was taken out first. Time of cooking, 2 1/2 hours. Seasonable from September to March. Sufficient for eight persons.
Isabella Beecher Hooker
Pea Soup.
From MRS. WHITING S. CLARK, of Iowa, Lady Manager.Cover a quart of green peas and a very small onion with hot water; boil till soft enough to strain through a sieve. Cream two tablespoons of butter and one of flour and add to a quart of milk and coffee cup of cream. Boil all together and strain. Stir in whipped cream and serve with buttered toast cut in small squares.
Mrs. Whiting S. Clark
Clam Chowder.
From MRS. CHARLES H. OLMSTEAD, of Georgia, Lady Manager.To one pint of clams add one quart of milk, two onions, chopped fine, two tablespoonfuls of butter, the yolks of two eggs rubbed in two tablespoonfuls of flour, salt, parsley, cayenne
pepper, half teaspoonful allspice, four hard-boiled eggs sliced, and half pint sherry wine added when served. Cut the soft part of the clams in two pieces; mince the tough part very fine and boil it one hour in a quart of water before adding the soft part; after the soft part has boiled half an hour longer, add the milk, flour and other ingredients. Serve hot.
Mrs. Charles H. Olmstead
Clam Chowder.
From MISS LIDA M. RUSSELL, of Nevada, Lady Manager.Two large onions, sliced and fried with one cup of finely chopped salt pork. Add to it three pints of boiling milk and juice of one can of clams, in which has been cooked two large potatoes, thinly sliced; a pinch of red pepper; salt; two tablespoonfuls of flour, rubbed smooth with one tablespoon of melted butter. Stir in clams, heat well and serve at once.
Lida M. Russell
An illustration of flowers in a window box.
FISH
The headline is illustrated with a fish and tiny chef.
Soles or Smelts Cooked with Maî;tre D' Hotel Sauce.
From MRS. JAMES R. DEANE, of California, Lady Manager.Skin the fish and cut flesh into filets; put the skin and bones into a saucepan with water enough to cover them; let this boil to make the stock for the gravy. Now wipe the filets dry and roll them up with the skin side inward to make them stand firm; place the filets on a buttered baking tin, first rolling them into bread crumbs. When ready to cook, squeeze over each filet about a teaspoonful lemon juice and put on each a piece of Maî;tre D' Hotel butter; cover with a buttered paper and cook about ten minutes.
To Make Maî;tre D' Hotel Butter
- Work one tablespoonful of butter to a cream; squeeze in the juice of one-half a lemon; one-quarter saltspoonful cayenne; one tablespoonful finely chopped parsley. Put butter on ice to cool before using.
Sauce
for this Dish--Two tablespoonfuls of butter, melted; two tablespoonfuls of flour, stirred into the butter and cook for ten minutes. Then put in a small pinch of cayenne pepper and a cupful of fish stock and cook for ten minutes. Then put in juice of one-half lemon, a tablespoonful of finely chopped parsley, and just before serving put in two tablespoonfuls of cream.
Mrs. James R. Deane
Baked Shad.
From MRS. MARY R. KINDER, of Delaware, Lady Manager.Make a stuffing of bread crumbs, butter, salt, pepper, and an egg well beaten. Stuff the shad, sew it up and bake in a quick oven. Serve with brown gravy, mushroom, or tomato ketchup.
Mary R. Kinder
Cubion.
From MRS. ANNA M. FOSDICK, of Alabama, Lady Manager.Cut a red-fish or red-snapper in pieces and fry brown. While frying the fish, in a separate vessel, cut very fine and fry, one onion and two cloves of garlic. When brown, add two tablespoonfuls of flour, one pint of prepared tomatoes, pepper and salt to taste, a tablespoonful of Worcestershire sauce, and half a dozen whole cloves. Let this simmer for one-half hour, then add one-half pint of wine. Pour over the fried fish, and serve immediately.
Anna M. Fosdick
Cod Fish Balls.
From MRS. A.M. PALMER, of New York, Alternate Lady Manager.One pound codfish; one and a half pound potatoes; one-quarter pound butter; two eggs. Boil the fish slowly, then pound with a potato masher until very fine; add the potatoes
mashed and hot; next add butter and one-half cup milk and the two eggs. Mix thoroughly, form into balls, and fry in hot fat.
Mrs. A.M. Palmer
Salmon Croquettes.
From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.One can of salmon, minced very fine; two large Irish potatoes, boiled and mashed; half of a small onion, chopped fine; two raw eggs; salt and black pepper; two tablespoonfuls of Worcestershire sauce. Rub these together until very light. Make into balls, roll in cracker dust and fry in boiling lard.
Mrs. George W. Lamar
An illustration of a gravey boat, decanter, plate and utensils, with a single rose near the plate.
Shell Fish
The headline is illustrated with a small crab and several clam shells interwoven with ribbon.
Maryland Terrapins.
From MRS. WILLIAM REED, of Maryland, Lady Manager.After bleeding them an hour, put them into warm water. A young one will boil tender in half an hour. They are done when the shell is easily removed. Be careful not to cut off the heads before boiling, as it will make them watery. In picking them, be careful not to break the gall or waste the liquor. The small bones are often left in the terrapin--if they are Diamondbacks. Be careful not to break the eggs. When picked, add the liquor, and to three medium sized terrapins, three-fourths pound of butter, salt and pepper (cayenne) to taste. Let them stew for a short time, but be careful not to stir them more than is absolutely necessary. If you wish, one-half pint of good wine can be added just before serving.
Another way to dress terrapin is to add to the liquor of three terrapins, three-fourths pound of butter thickened with browned flour, cayenne pepper and salt. Spices or onions are never used in Maryland to dress terrapins.
Mrs. William Reed
An illustration of nine terapins or turtles.
Terrapin White Stew.
From MRS. JAMES R. DEANE, of California, Lady Manager.Two large terrapin; three tablespoonfuls butter; one pint cream; one-half pint sherry or Madeira; one gill water; six hard-boiled eggs; one-half a lemon; two level tablespoonfuls salt; cayenne, white pepper, mace and allspice to taste. Cut up the terrapin fine; put in a stew pan with terrapin juice, water, butter, salt, pepper and spices. Simmer for fifteen minutes. Mash yolks of eggs well and mix gradually with cream; add this mixture, with the wine, and the lemon cut in thin slices, to the terrapin stew. Cut up the whites of eggs in thin rings and, stirring, mix thoroughly, but do not let it boil. To be served at once.
Mrs. James R. Deane
White Stew of Terrapin.
From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.Cut off the heads and throw into cold water for about an hour to draw the blood. Scald them to loosen the skin and nails; open and clean them. Cover with water and boil, with part of an onion chopped fine, and a sprig of parsley and thyme. When thoroughly done, remove all the meat from the shells and bones, chop fine and return to the pot. Rub to a cream one-quarter pound of butter and one
An illustration of a frying or sauce pan with lid.
tablespoonful of flour, with a little of the stock, and stir in gradually, adding salt and red pepper to taste. Just before serving put in one-half pint of cream and one wineglass of wine to each terrapin. Slice one lemon and four hard-boiled eggs into a tureen, pour the stew over them and serve in terrapin dishes.
Mrs. George W. Lamar
Terrapin Croquettes.
From MRS. W.W. KIMBALL, of Chicago, Lady Manager.Take the meat of one terrapin. Chop in small pieces, add a pint of sherry and boil ten minutes; then add a quart of cream and boil again ten minutes; then add a quart of cream and boil again ten minutes; add salt, cayenne pepper, a little Worcestershire sauce and two tablespoons of cream sauce. Beat up yolks of four eggs in some cream butter and mix with the other. Put in tin moulds and place on ice for six or eight hours until hard. Dip moulds in hot water to loosen. Take out of moulds, bread as you would oysters, and fry.
Mrs. W.W. Kimball
Deviled Lobster.
From MRS. JOSEPH C. STRAUGHAN, of Idaho, Lady Manager.Two lobsters, each weighing about two and a half lbs.; one pint of cream; two tablespoonfuls of butter; two of
flour; one of mustard; a speck of cayenne; salt; pepper; a scant pint of bread crumbs. Open the lobster and with a sharp knife cut the meat rather fine. Be careful in opening not to break the body or tail shells. Wash these shells and wipe dry. Join them in the form of a boat, that they may hold the prepared meat. Put the cream on to boil. Mix the butter, flour, mustard, and pepper together and add three spoonfuls of the boiling cream. Stir all into the remaining cream and cook two minutes. Add the lobster, salt and pepper, and boil one minute. Fill the shells with the mixture and place in pan. Cover with the bread crumbs and brown for twenty minutes in a hot oven. Serve on a long narrow dish, the body in the centre, the tails at either end. Garnish with parsley.
Mrs. Joseph C. Straughan
Lobster Croquettes.
From MRS. LOUISE L. BARTON, of Idaho, Alternate Lady Manager.One pint chopped lobsters; good half pint rolled crackers; one tablespoonful butter; ten of milk; salt and pepper to taste. This quantity is enough for twelve persons.
Louise L. Barton
Devilled Crabs.
From MRS. CORA L. BARTLETT, of New Mexico, Lady Manager.Take butter the size of an egg; melt slowly in saucepan; into butter slice fine a piece of onion size of a filbert; brown slowly. Sift into above, tablepoonful of flour and
MRS. EDWARD L. BARTLETT.An illustration of a portrait of Mrs. Edward L. Bartlett.
cream carefully; heat a generous half pint of milk and stir into butter and flour. Take No. 2 can of deviled crabs; strain off all the liquor; season with a scant teaspoon of mustard, scant teaspoon cayenne pepper, half teaspoon salt, good half teaspoon of liquor from Crosse & Blackwell's chow-chow, one teaspoon Worcestershire sauce, tablespoonful vinegar and a half teaspoon lemon juice; parsley to taste. Mix thoroughly, and stir into butter and milk. When cooking well, stir into it rapidly two eggs that have been well beaten. Remove from stove and put in crab shells with butter the size of filbert and rolled crackers on top. Heat in quick oven and serve at once, garnished with parsley.
This recipe makes an amount sufficient for eight persons. If desired, cracker crumbs very fine may be added to increase the quantity, just before stirring in the eggs. The crabs may be kept three or four days if in a cool place.
Cora L. Bartlett
Deviled Crabs.
From MRS. ANNA E. M. FARNUM, of Idaho, Lady Manager.Boil them, take the meat out of the bodies, and large claws; put it into stew pan with half a pint of claret, spoonful of eschalot vinegar, a little cayenne, some salt, piece of butter. Stew for an hour over a gentle fire until they are almost dry. Then add small quantity of fish stock, or gravy, a tablespoonful of essence of anchovy, and small piece of butter rolled in flour. Serve with sippets of fried bread around the dish.
Ann E.M. Farnum
Deviled Crabs.
From MISS JENNIE TORREYSON, of Nevada, Alternate Lady Manager.Have one large crab picked from the shell, and shred fine, and the shell well cleansed. Beat one egg well, add one tea-cup sweet cream; butter, size of an egg, melted; one sherry glass of sherry; one large spoonful of Worcestershire sauce; mace, allspice and cloves to taste; a good deal of cayenne and a little black pepper and salt. Stir this all together over the fire till it boils; then pour over the crab and mix well; fill the shell and sprinkle over the top a thick layer of fine cracker crumbs and bits of butter. Put in a hot oven till browned on top. Serve hot.
Jennie Torreyson
Soft Shell Crabs.
From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.Plunge the crabs into boiling water and leave for about ten minutes. Wash them carefully and remove the sand bags. Dry them thoroughly and for one dozen crabs have six raw eggs, well beaten. Dip each crab into the eggs and roll them in cracker dust seasoned with salt and black pepper. Fry a light brown, in boiling butter or lard.
Mrs. George W. Lamar
Frog Legs.
From MRS. ELLA RAY MILLER, of Idaho, Alternate Lady Manager.Frog legs must be first salted and then dipped in a butter made of cracker dust and beaten eggs. Fry them in sweet table butter until they are a golden brown color. The batter retains their sweet juices and they need no other condiments.
Ella Ray Miller
Pannée Oysters.
From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.Drain two dozen or more oysters in a colander. Pour over them draining from them, one quart of ice water. Put an iron skillet or frying pan on the fire; let it get almost red hot. Then put in the oysters, shaking and stirring them until they boil; add a little salt and pepper, one large tablespoonful butter. The dish must be hot and the oysters must be served very hot; must not stand a minute. Soda crackers put in the stove to get hot and brown, and the oysters poured over them, are very nice.
Alice B. Castleman
Creamed Oysters.
From MRS. MIRA B.F. LADD, of New Hampshire, Lady Manager.Parboil one pint of oysters in their own liquor until they are plump. Drain thoroughly and have your cracker crumbs
An illustration of a serving dish with handle and lid.
and white sauce ready. Put a layer of oysters on a platter, then the white sauce over them, and a layer of the crumbs on top. Bake about twenty minutes or until they are brown. For this quantity of oysters use a cup of crackers or bread crumbs and about one-third of a cup of butter, melted and stirred into the crumbs. To make the white sauce
, take two tablespoonfuls of butter, one pint of milk, two heaping tablespoonfuls of flour, one-half saltspoonful of pepper. Heat the milk. Put the butter in a granite saucepan and when it bubbles stir in the dry flour very quickly until well mixed. Pour on one-third of the milk, let it boil up and thicken, then add slowly the rest of the milk. It should be free from lumps before you put in the last of the milk. Let it boil a little, then add the pepper and salt; also a tablespoonful of lemon juice and a little celery salt.
Mira B.F. Ladd
"Little Pigs in Blankets."
From MRS. ISABELLA LANING CANDER, of Illinois, Alternate Lady Manager.This amusing and appetizing dish is easily made. Take large fine oysters and drain them well, and season with salt and pepper, and a drop of lemon juice if desired. Cut fat bacon into very thin, even slices, and wrap each oyster in a slice of bacon, fastening securely with a wooden skewer--a toothpick will do. Two cloves can be inserted at one end of the roll to simulate ears. Have the frying pan very hot,
and cook the little pigs until the bacon crips. Serve immediately upon small pieces of toast.
Isabella Laning Candee.
Escalloped Oysters.
From MISS META TELFAIR McLAWS, of Georgia, Alternate Lady Manager.Spread cracker crumbs on bottom of baking dish; then place bits of butter and a layer of oysters, which must be sprinkled with salt and pepper. Make alternate layers of oysters, cracker crumbs, salt, pepper, and butter until dish is full. Have crumbs on top. Now make a small incision in center and pour in one well beaten egg, with a small quantity of oyster liquor. Put in hot oven and brown nicely.
Meta Telfair McLaws
Creamed Shrimps.
From MRS. M.D. FOLEY, of Nevada, Lady Manager.Cover one can of shrimps with cold milk and allow to come to a boil; then drain. Rub one tablespoonful flour with same quantity of butter and add slowly one cup rich milk or cream at the boiling point. Season with salt, pepper, and nutmeg, and enough tomato juice to color a shrimp pink. Stir in the shrimps and when hot pour over
small squares of toast arranged on a warm platter. Garnish with sliced lemons.
Mrs. M.D. Foley
LUNCHEON TABLE.An illustration of a luncheon table set for four in a room with a large fireplace.
MEATS
An illustration of table set for two in a sunny nook.
Filet of Beef.
From MRS. GOVERNOR OGLESBY, of Illinois, Lady Manager.Filets of beef may be supplied by the butcher already trimmed and larded, but a more economical way is to buy the large piece which contains the tenderloin. Have the butcher cut the tenderloin out and the rest of the meat into slices one-half or one inch thick; these pieces may be used to advantage in beef olives, stews or pies, the bones in the piece of meat to be broken up for the soup pot. The filet is then to be prepared by the cook in this manner: Remove all skin and fat; fold the thin end under and skewer in place; the upper side must present a smooth surface for larding; with a larding needle lard the filet of beef in regular and even rows, with strips of firm, fat pickled pork one-quarter of an inch square and about two and one-third of an inch under the surface and come out about three-quarters of an inch from where it went in, one-half inch projecting on each side. Place the filet in a small baking pan, with minced salt pork and suet on the bottom of the pan, with minced salt pork and suet on the bottom of the pan, and six spoonfuls of stock to baste the filet. One-half to three-quarters of an hour will roast it, depending on heat of oven and whether it is prefereed underdone or well done. Serve with mushroom sauce or à la jardiniere.
Mushroom Sauce
--Melt one tablespoon butter; stir in a tablespoon of flour, and when it is well browned, add, after heating, six tablespoons of stock with half the juice from the can of mushrooms and one-half teaspoonful of lemon juice, seasoned with pepper and salt; add the button mushrooms and let all simmer about ten minutes. Pour over the filet of beef and serve.
à la Fardinitre
--Potatoes, turnips, beets, and carrots, cut in round balls, tiny onions, cauliflower blossoms, French beans or peas, are boiled separately in salted water, seasoned with salt, butter and cream, drained and then piled in little groups around the filet of beef, each pile being one kind of vegetable.
Beef Olives
--Slices of beef one-half inch thick and about four inches square, spread with a force meat of cold meat, bacon or ham, with one cup of bread crumbs, the yolks of three eggs, one pint of gravy or stock, a tablespoon of catsup, salt and pepper to taste. Roll up the slices of beef and fasten with tiny skewers; brush them over with egg and crumb and brown slightly in the oven; then put in stew pan and stew till tender. Serve in gravy in which they were cooked, with fried or toasted croutons of bread.
Emma Gillan Oglesby
Roast Beef.
From MRS. MATILDA B. CARSE, of Chicago, Lady Manager.In roasting meats of all kinds, the method adopted should be the one that in the most perfect manner preserves
MRS. MATILDA B. CARSE.An illustration of a protrait of Mrs. Matilda B. Carse.
the juices inside the meat. To roast beef in the best possible manner, place the clean-cut side of the meat upon a very hot pan. Press it close to the pan until seared and browned. Reverse and sear and brown the other side. Then put at once in the oven, the heat of which should be firm and steady, but not too intense, and allow 20 minutes to the pound: if it is to be rare, less half an hour deducted from the aggregate time on account of searing. For example, a five-lb. roast beef will require one and one-quarter hours, a six-lb. roast, one and one-half hours, and so on. If the oven is not too hot, the beef requires no basting. When it is at the proper temperature and the cooking is going on all right, the meat will keep up a gentle sputtering in the pan. A roast of beef should never be washed but carefully wiped off with a damp cloth. When meat is done, take from the oven, cut off the outside slices, then salt and pepper well. The meat, if roasted in this way will be sweet, juicy and tender.
Matilda B. Carse
Yorkshire Pudding.
From MRS. HARRIET A. LUCAS, of Pennsylvania, Lady Manager.This pudding, as its name indicates, is a great English dish, and to be used as vegetables are, with roast beef only. When vegetables are scarce, it adds a change to the meat which everybody likes, but few know how to make successfully, because it is so very simple.
For a small family, put one pint of milk into a bowl, a small pinch of salt: break into this (without beating) two
fresh eggs. Now have a good egg beater in your hand; dust into this one-half pint of softed flour; beat vigorously and rub out all the lumps of flour. Have ready a smaller roasting pan than that in which your beef is roasting, and put in it a good tablespoonful of sweet lard, very hot; pour your light batter into this, place a spit or wire frame in the pudding, lift the roast from the pan about 20 minutes before it is done and put it on the spit, so that the juices of the beef will drop on to the pudding. About 20 minutes will cook it. Make gravy in the pan from which the roast has been removed. Slide into a hot meat dish and serve with the meat. Most cooks persistently raise it by adding some sort of baking powder, thinking it of no importance that the meat is over the pudding.
I never yet found a person that did not enjoy a good Yorkshire pudding. This is a small one, for four or five persons. If you increase the pudding, also select a larger pan, as the batter should be fully one-half to an inch in the pan: if not, it will become too crusty.
Harriet W. Lucas
Roulards.
From MRS. RALPH TRAUTMANN, of New York City, First Vice President Board of Lady Managers.Secure slices of beef cut very thin from the round or cross rib. Take tomatoes, carrots, onions, celery, parsley, and hard boiled eggs, all chopped very fine. Mix with a good sized piece of butter, cracker crumbs, a pinch of ginger and salt and pepper to taste. Mix well and spread on the slices of beef. Make a roll of each slice, folding in the
edges to retain the dressing, and tie up securely with cord. Have beef suet on the fire; after rendering and straining, add a little water to prevent scorching and bring to a boil in a flat-bottomed pot or kettle. Drop in the roulards, rolled and tied; stir with a spoon until well browned; then set back on the stove and let simmer gently for two hours with pot tightly covered. Drain well on napkin or sieve, and garnish with hard boiled eggs, parsley and slices of lemon. Serve hot. Each roulard should be about the size of an egg.
Mary E. Trautmann
Beef Loaf.
From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.Three pounds lean finely chopped beef; one dozen rolled butter crackers; four beaten eggs; one tablespoonful black pepper; one tablespoonful salt; butter the size of an egg. Mix thoroughly, mold into two bricks and bake like a roast. This makes a very nice dish sliced cold for tea. A very little sage can be added if desired.
Mrs. Carrington Mason
Hash.
From MRS. ANNIE L.Y. ORFF, of Missouri, Alternate Lady Manager.Chop any kind of meat fine; to one cupful add one cup of chopped boiled potatoes, three-fourths cup bread crumbs,
put one-half cup milk, one tablespoon butter, a little pepper and salt in a sauce pan on the stove; when boiling stir in the hash which should be well mixed together; take from the fire and add one well-beaten egg; heat gem pans, and grease; put a spoonful of the hash in each, and put in the oven till nicely browned.
Annie L.Y. Orff
An illustration of a silver platter.
Mutton Chops.
From MISS MARY B. HANCOCK, of Iowa, Treasurer of State Board and Alternate Lady Manager.Sprinkle the chops with salt, pepper and flour; put them in the double broiler; broil over or before the fire eight minutes. Serve on a hot dish with butter, salt, and pepper, or tomato sauce. The fire for chops should not be as hot as for steak. Chops can be seasoned with salt and pepper, wrapped in buttered paper, and broiled ten minutes over a hot fire.
Mary B. Hancock
Roast Lamb.
From MRS. ROBT. B. MITCHELL, of Kansas, Lady Manager.Brush three ounces of melted butter over the inner part of a well trimmed quarter of lamb, and strew thick with
finely grated bread crumbs, seasoned with salt, pepper and parsley; roll and skewer four or five slices of bacon to the outer side; put in rather quick oven. When thoroughly done (not over cooked) remove the bacon and baste the meat with well beaten yolk of egg and gravy; cover thick with bread crumbs and brown nicely. Garnish the platter on which it is served with sprays of mint. Mint sauce should be an accompaniment. This makes not only an attractive looking, but delicious roast of lamb.
Mrs. Robt. B. Mitchell
Lamb Chops.
From MRS. HESTER A. HANBACK, of Kansas, Lady Manager.Trim neatly and hack with sharp knife until tender; dip each piece in beaten egg and roll in cracker crumbs; place in pan equal quanities of butter and lard very hot; fry until nicely browned and serve with green peas.
Mrs. Hester A. Hanback
Potted Tongue.
From MRS. FRANK H. DANIELL, of New Hampshire, Alternate Lady Manager.Take the remains of a cold boiled tongue, remove all the hard parts, cut the meat into small pieces and afterwards pound it to a smooth paste. Season with cayenne, and beat with it one-fourth of its weight in clarified butter. Press
it into small jars, cover it one-fourth inch deep with clarified butter, melted drippings or melted suet. A smaller proportion of butter will be required if a little of the fat of the tongue is used instead of the lean only, but the butter must not be entirely dispensed with. It can be seasoned by the addition of one teaspoonful of mixed mustard, one salt spoonful of white pepper, a pinch of cayenne, and as much grated nutmeg as will cover a three-cent piece to each pound of tongue. Potted tongue is excellent when pounded with its weight in well dressed cold chicken, cold veal, or partridge. The tongue must be pounded to a perfectly smooth paste.
Mrs. Frank H. Daniell
Veal Croquettes.
From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.Mince cold roast or boiled veal; add one-fourth as much of minced oysters scalded in their own liquor. Season with a dusting of red pepper, salt, a flavor of onion (two fine cut rounds of onion is sufficient), a tablespoonful of lemon juice. Stir this into a half pint of drawn butter made thick with flour; mould the croquettes; roll them in egg, then in cracker crumbs, salted and peppered; put them where they will be cold; when chilled put them in a frying basket into hot fat; two minutes will brown them.
Isabella Beecher Hooker
MISS KATHERINE L. MINOR.An illustration of a portrait of Miss Katherine L. Minor.
Veal Croquettes.
From MISS KATHERINE L. MINOR, of Louisiana, Fourth Vice President Board of Lady Managers.Two pounds of veal, boiled until done; remove skin and bone and chop very fine; crumb a half loaf of bread and mix with the veal broth; add three eggs, two tablespoons of butter, salt, pepper, parsley, etc. Then form into egg-shaped balls and fry brown in boiling lard. It is necessary to dust the balls with cracker-dust or flour.
Katherine L. Minor
Veal Pot Pie.
From MISS SUSAN W. BALL, of Indiana, Alternate Lady Manager.Take two pounds of veal--a rib piece is good; cut it in small pieces; put it into a pot, having placed a small plate in the bottom to keep the meat from burning. Put in two quarts of water, either hot or cold. Keep it boiling for about an hour and a half. Then make a quart of flour into biscuit dough; drop in small lumps; cover closely. Twenty or twenty-five minutes will generally cook them. Be sure that there is water sufficient to cover the meat entirely when the dumplings are put in.
Susan W. Ball
Casselettes de Veau.
From MRS. JAMES R. DEANE, of California, Lady Manager.This is a very simple, attractive and palatable dish for a luncheon table and may be used either warm or cold. Yours, cordially,
Mrs. James R. Deane
Ingredients for one dozen: One-quarter pound macaroni; one pound filet of veal; one ounce butter; one ounce flour; one gill of white stock or milk; three eggs; pepper; salt, and a little cayenne to taste. Chop the veal and then pass it twice through a sausage cutter or mincing machine. Cook the butter and flour together for about ten minutes; then add the milk or stock; then turn on a plate to cool; then add the minced veal; then add the seasoning; break the eggs in one by one; stir well. Boil the macaroni in salt and water until soft; drain it well and cut into rings about one-quarter inch long; have some small cups shaped like egg-cups; grease the sides slightly and place in the bottom of each cup a circular piece of cold boiled ham, fitting closely. Then arrange the macaroni on the sides, the open part to the side of the cup; then fill each cup with the chopped veal; cover with a greased paper and steam for twenty minutes. If eaten warm, use any gravy that may be used with veal. Will keep for two or three days.
Veal Fricassee.
From MRS. T.J. BUTLER, of Arizona, Lady ManagerTake a knuckle of veal; boil two hours in sufficient water to cover it; when thoroughly cooked, remove the meat
and thicken the gravy with one tablespoonful of flour; add a little salt and one egg, well beaten; pour over the meat and serve hot with slices of lemon.
Mrs. T.J. Butler
Veal Loaf.
From MRS. WHITING S. CLARK, of Iowa, Lady ManagerThree pounds raw veal, chopped fine; two-thirds cup butter or its equivalent of salt pork, chopped; three eggs, well beaten with tablespoon milk; four Boston crackers, pounded fine; two even teaspoons pepper; one teaspoon sage; one tablespoon salt. Mix well in a loaf and bake two hours. Baste often with butter and water.
Mrs. Whiting S. Clark