Title: Presbyterian Cookbook.
Author: The Ladies of the First Presbyterian Church, Dayton,
Ohio
Publisher: Dayton, Ohio, Oliver Crook & Co., Printers.
View page [NONE OF THE ABOVE]
[Editorial note: The two following recipes are noted as being handwritten although the
recipes are typed.]
2 lemons - 2 cups sugar
yolks 4 eggs -
boil setting
in boiling water - Then add
whites of eggs
well beaten
1 pt bread crumbs - 1 qt milk
1 cup
sugar - yolks of 4 eggs well
beaten - the rind of a fresh
lemon
grated fine. butter size of an egg.
a little salt
- 1/2 teaspoon soda - Bake
till well done - Beat the whites to a
stiff
froth. add a teacup powdered sugar
the juice of a
lemon. Spread over
the pudding when done a cup of
jelly
(any kind) Then put the whites of
the eggs over and set in the
stove
to brown. Serve with rich sauce.
View page [NONE OF THE ABOVE]
[Editorial note: The following recipe is noted as being handwritten although the recipe
is typed.]
1 pt grated bread crumbs.
" "
raisins or dried cherries.
3/4 pt suet chopped fine &
shredded.
1 pt. sugar - do - milk. 3 eggs
1/2 pt
chopped apples. 1 nutmeg
Put the milk on last. The
eggs
must be beaten very light
& stirred into it with
enough
flour to make the mass stick together.
Bake 1/2
hour.
serve with French sauce
View page [title page]PRESBYTERIAN
COOK BOOK,
COMPILED BY
>
THE
LADIES OF THE
First Presbyterian Church,
DAYTON, OHIO.
"He had not din'd:
The veins unfill'd,
our blood is cold, and then
We pout upon the morning, are
unapt
To give or to forgive; but when we have
stuff'd
These pipes and these conveyances of blood
With
wine and feeding, we have suppler souls
Than in our priest-like
fasts."
CORIOLANUS, V.I.
DAYTON:
OLIVER CROOK & CO.,
PRINTERS,
1873.
View page [copyright statement]
Entered according to Act of Congress in the year 1873, by the
Ladies of the First Presbyterian Church, Dayton, Ohio, in the office of the
Librarian of Congress, at Washington.
View page [7]
>
PREFACE.
In March last, the Ladies Society of the First Presbyterian Church, of
Dayton, hastily compiled and published a "Cook Book," or a small collection of
recipes for plain household cooking. Five hundred copies were published, and,
notwithstanding the book contained some errors, and the arrangement was very
imperfect (necessarily so from the haste with which it was prepared for
publication), it met with such gratifying and unexpected success, that its
authors felt it to be their duty to revise and re-publish it.
The present book is much larger than its predecessor, and the recipes it
contains have been selected with great care. Many of them were sent voluntarily
by parties who were willing to hold themselves responsible for their
excellence, while others were solicited, often at the cost of much time and
pains--a corn bread here, a pudding there, a salad from some one else--from
ladies who had gained a reputation for preparing this or that particular
dish.
Our subject is an inexhaustable one, and this book does not venture into the
mystical realm of fancy cookery; but is a collection of safe and reliable
recipes for the preparation of plain food.
The matter of the book, we claim, is all right; for the manner of it, we beg
indulgence. The phraseology is often
View page [8]
peculiar, and
may provoke a smile; but it must be remembered that the recipes were written by
ladies unaccustomed to writing for publication; and, in most cases, they have
been inserted precisely as written, and, whenever no objection was made, the
name of the author has been given.
Persons familiar with Dayton names, will recognize many who do not belong to
the Presbyterian sisterhood. We feel ourselves under great obligations to the
ladies who have assisted us, but we hope our book will prove so useful as to
amply repay them for their trouble.
DAYTON, OHIO, July 1, 1873.
"What is worth doing at all, is worth doing well."
>
SOUP.
A few points are essential in making good soup. Beef is the best meat for
the purpose, as it contains the most nourishment. A shank bone should be well
cracked (that the marrow may be extracted), put on to cook in cold water,
allowing a full quart for every pound of beef, and by very gradual heat come to
a slow simmer, which should be kept up five or six hours. Soup, on no account,
should be allowed to boil, except for the last fifteen minutes, to cook the
vegetables in finishing. For the first hour of simmering it should be
frequently skimmed. Salt, pepper and savory should be cooked in it from the
first; rice, tapioca, macaroni or dumplings added at the last, to thicken. If
vegetables are desired, they should be nicely sliced. Soup is much better to be
made and allowed to cool, and used the second day, as then all grease can be
removed. It should be strained before putting away.
Mrs. John G. Lowe.Put on a
shin of beef early in the morning. An hour before
dinner put in the
vegetables--
corn,
tomatoes, potatoes, or any
other the season affords. Half an hour before dinner add
pearl
barley, vermicelli, or dumplings, as you
prefer. Season with
salt,
pepper and
catsup, to
taste.
View page [10]
Mrs. Axie Green.To a quart of
beans a teaspoonful of
soda.
Cover well with
water, and set them on to boil until
the hulls will easily slip off; throw them into
cold
water; rub well with the hands; the hulls will rise to the top.
Drain carefully and repeat until the hulls are wholly removed. To a quart of
beans, two quarts of
water.
Boil until the
beans mash perfectly smooth. It seasons
the soup to boil a
piece of meat (mutton, beef or
pork) with it.
If you have not meat, add
butter and
flour rubbed
together. Break into tureen well
toasted bread, pour over it the soup, and add plenty
of
salt and
pepper.
Mrs. S. B. Smith.Clean and scrape
twelve
ears of corn. Boil the
cobs for fifteen or twenty minutes in one quart of
water; remove them and put in the
corn. Let it boil a short time, then add two quarts of
rich milk. Season with
pepper, salt, and
butter that has been melted enough to rub
flour into it (two tablespoonsful of flour). Let the
whole boil ten minutes, and then turn the soup into a
tureen into which the
yolks of three
eggs have been beaten.
Mrs. Simon Gebhart.One quart of
tomatoes, one quart of
milk
and one quart of
water. Boil the
water and
tomatoes together
about twenty minutes, and then add the
milk; then one
teaspoonful of
soda. Let it just boil up. Season as
you do oyster soup, with
butter,
pepper and
salt; add
crackers if desired.
Mrs. S. Craighead.Cut up one
chicken (an old one is preferable); wash and dry it;
flour it well;
salt and
pepper; have ready in a skillet
a lump of
lard as large as an
egg; let it get hot; put in your
View page [11]chicken; fry very brown all over,
but do not let it burn. Put it in your vessel in which you make soup; pour on
it five quarts of
water; let it boil two hours; then
cut up about two dozen
okra pods and add to it; be
sure they are tender and pretty well grown; then let it boil another hour. When
you first put on your soup, cut up an
onion in it;
salt and
pepper to taste. To
be served with
rice, either boiled or steamed dry.
Dried okra can be used by being put to soak
the night previous; pour off most of the
water.
Take a piece of
ham half the size of your hand, and a
knuckle of veal; put them in a pot with two quarts of
cold water, simmer slowly two or three hours, then add
two quarts of
boiling water. Twenty minutes before
serving, put in one small
can of okra and as many
oysters as you please. Season to taste.
Mrs. S. Craighead.Take a
calf's head well cleaned, and a
knuckle of
veal; put them into a large porcelain vessel; put a large
tablespoonful of
sweet marjoram, and one of
sweet basil, in a clean rag; also a large
onion cut up in a cloth; take at least four quarts of
water (it must be started as early as eight o'clock,
if you wish it for a one o'clock dinner); let it boil steadily but not too
rapidly;
salt and
pepper
well. About twelve o'clock, take off the soup, pour it through a
cullender, pick out all the
meat carefully, chop very fine and return it to the
soup, placing again upon the fire. Boil four
eggs very
hard; chop them fine, and slice one
lemon
very thin, and at last add a wine glass of
wine.
Mrs. S. Craighead.Take a good
soup bone; wash it nicely; pour over it sufficient
water to cover it well; cut up an
onion in it;
salt and
View page [12]pepper; cut down about one
dozen
ears of corn and as many
tomatoes in it, and let it boil slowly for at least
three hours. For dumplings, take one
egg and beat it a
little; one coffee-cup
sour milk; small teaspoonful of
soda; a little
salt; and
flour enough to make a stiff batter; drop it into the
boiling soup, from a spoon, twenty minutes before serving.
These
dumplings are good in
bean soup also.
Mrs. Eliza Pierce.One peck
green peas; four tablespoonsful of
lard heated in the kettle; put in the
peas and stir them till perfectly green; add
pepper and
salt, and pour in
as much
water as you want soup; boil three-fourths of
an hour, then add one teacupful of
milk thickened with
a tablespoonful of
flour; put in the soup three or
four young
onions cut fine and fried a light brown in
butter. Just as you take it up, add
yolks
of two eggs, beaten in a little
cream.
Mrs. Robert Buchanan.Boil the hulls
with a
chicken or knuckle of veal, then strain the
liquid; throw in a handful of
peas, and boil to
thicken the soup; when done, put in some
peas cooked
separately,
pepper and
salt,
cream and
butter to
taste.
Take six pounds of
beef, and put into four quarts of
water, with two
onions, one
carrot, one
turnip, and a
head of celery; boil it down three or four hours
slowly, till there is about two quarts of
water; then
let it cool. Next day, half an hour before dinner, take off the grease and pour
the soup into the kettle (leaving the sediment out) and add
salt to suit the taste; a pint of
macaroni broken into inch pieces, and a tablespoonful
and a half of
tomato catsup.
View page [13]
Beat up one
egg; add a pinch of
salt and
flour enough to make a stiff dough; roll out in a very
thin sheet; dredge with
flour to keep from sticking;
then roll up tightly; begin at one end and shave down fine like cabbage for
slaw.
Half a pound of
lean veal and a pound of
fat
beef chopped fine; a tablespoonful of
thyme, one of
parsley, a
little less
marjoram and a little more
onion, a pinch of
mace,
cloves and
nutmeg, the
yolks of two eggs, a little
crumbled
bread, pepper and
salt; mix with the hand in a large bowl; mould into
balls the size of a walnut,and fry in
lard. After
frying the balls, make a browning of the
lard they are
fried in (put
flour in and stir until well cooked) and
brown the soup with it; put the balls in the soup whole.
Take a small teacupful of
flour, a pinch of
salt, and
butter the size of a walnut; rub well with the
flour; sprinkle in a little
pepper; add
sweet milk enough
to form a stiff dough;
flour the board and roll very
thin; cut in small squares; drop into the soup, and let them boil ten
minutes.
View page [14]
>
FISH.
All large
fish, with the skin whole, should be wrapped in a
cloth, wound with twine, and covered with more than two inches of
cold water. In the
water put
a little
flour; a small lump of
butter; a chopped
onion and
parsley. Be careful not to have too much water. After
the
fish has boiled sufficiently, take the
yolks of four eggs; the
juice of one
lemon; a little
mace; and about a gill of
the
water in which the
fish
has been boiled; put all into a stew pan and let boil
until it thickens; stirring all the time; then pour over the
fish.
Having cleaned the
fish thoroughly, wipe dry; sprinkle with
salt; dust thick with
flour.
Take
yolks of four eggs; beat tolerably light. Put a
little
sweet oil in the frying pan, and let it be
boiling. Dip the
fish in the batter; put them in the
pan and fry slowly.
Fish should not be put in to fry
until the
fat gets boiling hot. It is very necessary
to observe this rule.
Mrs. Geo. L. Phillips.After cleaning,
salt the
fish for about an
hour, then wash it. Make a dressing of
bread crumbs,
salt and
pepper,
summer
View page [15]
savory, and a piece
of
butter the size of a walnut. Then put in a pan and
sprinkle with
flour; put on a little
butter, pepper,
salt and about half a pint of
water. Bake an hour and a half.
Soak the
codfish over night; clean it off with a brush kept for
that purpose; then put it into a stone crock and cover with
water. Let it simmer until quite tender, then take it
out, pick it over, and mash it fine. Take two-thirds
mashed
potatoes, seasoned with
butter and
salt, and one-third
codfish;
mix well together and bake in a dish until brown; then make a
sauce
of drawn butter, and cut up two
hard boiled
eggs into it.
Mrs. Isaac Van Ausdal.Pick the
codfish into small pieces; cover it with
cold water and let it remain over night. In the
morning pour that off, and put on some
boiling water.
Let it stand a few minutes, then drain, and stir it up, with two tablespoonsful
of
cream and a lump of
butter
the size of an egg. Let it come to the boil, and serve with fresh boiled
potatoes.
Mrs. J. A. McMahon.Take the remains
of any
fish which has been served the preceding day;
remove all the bones, and pound in a mortar; add
bread
crumbs and
mashed potatoes in equal
quantities. Mix half a teacupful of
cream with two
well beaten
eggs, cayenne
pepper and
anchovy sauce; beat all up to
a proper consistency; cut it into small cakes, and fry them in boiling
lard.
Twelve
clams minced fine; one pint of
milk; three
eggs. Add the
liquor from the clams to the
milk; beat up the
eggs and
put to this
salt, pepper, and
flour enough for a thin
View page [16]batter; lastly the chopped
clams.
Fry in
hot lard. A tablespoonful makes a fritter, or
you can dip the whole
clam in batter and cook in like
manner.
Stir in one cup of
drawn butter the
yolks of two
eggs well beaten,
pepper and
salt, and a few
sprigs of
parsley; let it boil, and pour over the
fish when ready for the table.
Mrs. R. P. Brown.Piece of
butter size of two eggs; melt and mix with it one-half
teacupful of
vinegar, two
mustard spoonsful of
made
mustard, a little
salt, one well beaten
egg. Stir all the time, or it will thicken in lumps.
It is best made over
boiling water, as the heat from
the stove is apt to harden the sauce.
Mrs. Sarah Crane.Boil a nice
fresh fish; pick out all the bones, and season highly
with
white pepper and
salt.
Mix one-quarter pound of
flour smoothly with one quart
of
milk; put in five very small
onions, a bunch of
parsley, a
sprig of
thyme, one teaspoonful of
salt, and one-half teaspoonful of
white
pepper. Place over a quick fire, and stir all the time until it
forms a thick paste, then take off and put in one-half pound of
butter and the
yolks of two
eggs. Mix all together and pass through a sieve. Pour some of this
sauce into a baking dish, and add a layer of
fish and sauce alternately, until it is all used. The
sauce must be on top, with
bread crumbs and
cheese. Bake in a moderate oven half an hour.
Mrs. Geo. W. Hoglen.Soak
salt salmon twenty-four hours, changing the
water several times; afterward put
boiling
water around it (not
View page [17]over it), and let
it remain fifteen minutes, then pour on
boiling
vinegar, with
cloves and
mace added.
Mrs. Jonathan Harshman.Chop the
lobster very fine, and mix with it a little
parsley, black pepper,
salt and
bread crumbs;
moisten with a little
cream.
Butter added makes them less dry. Shape them with your
hands; roll in
bread crumbs; dip in
egg and fry.
>
OYSTERS.
Mrs. E. F. Stoddard.To three pints of
oysters put three pints of
water; when thoroughly cooked, add one pint of
cream or milk, the
yolks of four
eggs, three tablespoonsful of
butter, and
three of
flour.
Mrs. J. J. Patterson.To two
half-
cans of oysters add three quarts of good
milk; let the whole come to a boil. Put into a
soup tureen seven
crackers
rolled fine,
salt and
pepper
to taste, and half pound of
butter; when the
oysters have cooked, pour the soup over the
crackers and serve.
Drain the
oysters well and turn them into a
steamer over a pot of
boiling
water; let steam for half an hour, stirring occasionally; season
with plenty of
butter, pepper
and
salt.
View page [18]
Mrs. Harvey Conover.Roll
crackers very fine, and cover with them the bottom of
a baking dish previously buttered; spread a layer of
oysters over these crumbs;
pepper and
salt them, and
drop on bits of
butter; cover with a layer of crumbs,
and thus alternate the layers until the dish is full, having the crumbs cover
the top; place in a very hot oven that it may brown nicely. It takes
three-quarters of an hour. No liquid is put in the dish, not even the liquor of
the oysters, for the butter moistens it sufficiently.
Mrs. J. F. E.Take two
half-
cans of oysters; look them over carefully to see
that there are no pieces of shell among them. Take equal quantities of rolled
cracker and
bread crumbs;
cover the bottom of a well buttered dish with them; then a layer of
oysters sprinkled with
pepper
and
salt; add a generous supply of
butter; then another layer of crumbs; and so on,
mak
the top layer crumbs, with bits of
butter through it.
Pour over one pint of
milk or water; bake
three-quarters of an hour; cover with a plate; when nearly done, take it off
and let them brown.
Mrs. J. A. McMahon.Take a large dish,
butter it, and spread a
rich
paste over the sides and around the edge, but not on the bottom.
The
oysters should be fresh and as large and fine as
possible; drain off part of the
liquor from the
oysters; put them into a pan, and season them with
pepper, salt and
spice. Have ready the
yolks of three
eggs, chopped fine, and grated
bread
crumbs; pour the
oysters with as much of
their liquor as you please, into the dish that has the
paste in it; strew over them the chopped
egg and
grated bread; roll
out the lid of the pie and put it on, crimping the edges; bake in a quick
oven.
View page [19]
Mrs. G. W. R.Line small, deep tins,
with
puff paste, and bake; when cold, put into each,
three or four
oysters, and season with
pepper, salt, and a little
butter; bake about ten minutes. Have ready equal parts
of
water and
butter, and pour
over each, as you dish them up.
Drain the
oysters well and dry them with a napkin. Have ready a
griddle, hot and well buttered; season the
oysters, lay them on the
griddle, and brown them on both sides; serve them on a
hot plate with plenty of
butter.
Mrs. D. A. Bradford.One quart of
oysters; half pint of
milk;
two
eggs. Open the
oysters;
strain the liquor into a pan, and add to it half pint of
milk and the
eggs well
beaten; stir in
flour enough to make a smooth but
rather thin batter; when perfectly free from lumps, put in the
oysters. Have some
beef drippings or
butter made hot in a frying pan; when boiling, drop in the batter,
one or more
oysters in each spoonful. Brown on both
sides and serve in a hot dish.
Mrs. D. W. Stewart.Take large
oysters; wash and drain them; lay on a napkin to dry.
Have
cracker flour well seasoned with
salt and
cayenne pepper; roll
the
oysters in the
cracker,
and fry in hot
butter and
lard in equal quantities. When there is a large
quantity needed it is best to put them, as soon as done, into a tin
vessel tightly covered, and place in the heater till all are
cooked, as but few can be attended to at a time.
Take a can of the best
oysters; pick them over and dry in
View page [20]a napkin; season well with
pepper
and
salt. Have ready the
whites of two
eggs well beaten, and some
fine corn
meal. Take one
oyster at a time, dip it
first into the
egg, then the
meal, and drop in a deep
skillet of
boiling lard. Cook a light
brown. Serve on a hot dish.
Lewis G. Evans.Fry out three rashers
of
pickled pork in the pot you make the chowder; add
to it three
potatoes and two
onions, both sliced; cover with
water; boil until they are nearly cooked; soak two or
three dozen
crackers in
cold
water a few minutes, then put into the pot a half can of best
oysters, one quart of
milk
and the soaked
crackers. Boil all together for a few
minutes; season with
salt,
pepper, and
butter.
Fish Chowder can be made in the same way by using
fresh fish instead of oysters.
One heaping tablespoonful of
butter; one even tablespoonful of
flour; put in a skillet and stir till a dark brown;
pour on the liquor of the oysters; stir till it thickens, then put in
oysters and let them get hot. Season with
pepper and fine
herbs; keep
well covered.
View page [21]
>
MEATS.
>
RULES FOR BOILING MEAT.
All fresh meat should be put to cook in boiling water, then the outer part
contracts and the internal juices are preserved.
For making soup, where you want all the juices extracted, put on in cold
water.
All salt meat should be put on in cold water, that the salt may be extracted
in cooking.
In boiling meats, it is important to keep the water constantly boiling,
otherwise the meat will absorb the water. Be careful to add boiling water, if
more is needed.
Remove the scum when it first begins to boil.
Allow about twenty minutes for boiling for each pound of fresh meat. The
more gently meat boils the more tender it will be.
To broil meat well, have your gridiron hot before you
put it on.
In roasting beef it is necessary to have a brisk fire. Baste often. Season
well with pepper and salt. Twenty minutes is required for every pound of
beef.
Stuff the
turkey as for roasting. A very nice dressing is made
by chopping half a pint of
oysters and mixing them
View page [22]with
bread crumbs,
butter, pepper and
salt, thyme or sweet
marjoram, and wet with
milk or
water. Baste about the
turkey
a thin cloth, the inside of which has been dredged with
flour, and put it to boil in
cold
water, with a spoonful of
salt in it. Let
a large
turkey simmer for two and a half or three
hours. Skim it while boiling. Serve with
oyster sauce
made by adding to a cupful of the
liquor in which the turkey was
boiled the same quantity of
milk and
eight
oysters chopped fine. Season with minced
parsley; stir in a spoonful of
rice or
wheat flour wet with
cold milk; a
tablespoonful of
butter. Boil up once and pour into a
tureen.
Mrs. S. Craighead.A
turkey a year old is considered best. See that it is
well cleansed and washed.
Salt and
pepper it inside. Take a loaf and a half of
bakers stale bread for a good sized turkey; rub it
quite fine with your hands; have in your skillet a lump
of
butter as large as an egg (or a little more); cut
into it one large
white onion; let it cook a few
minutes, but not get brown; then stir in your
bread,
one teaspoonful of
salt, one of
pepper; let it get thoroughly heated. Put the turkey
into a dripping pan;
salt and
pepper the outside, and sprinkle a little
flour over it. Put about one coffee cup of
water in the pan; baste very frequently; use a good,
moderate oven; roast about three hours, or three and a half. Be sure to keep up
an even fire.
PLAIN, EXCELLENT STUFFING. |
Mrs. R. P. Brown.Take
stale bread; cut off all the crust; rub very fine, and
pour over it as much
melted butter as will make it
crumble in your hands;
salt and
pepper to taste.
TURKEY DRESSED WITH OYSTERS. |
Mrs. W. A. B.For a ten-pound
turkey, take two pints of
bread
crumbs;View page [23]half a teacupful of
butter cut in bits (not melted); one teaspoonful of
sweet basil, pepper and
salt, and mix thoroughly. Rub the
turkey well, inside and out, with
salt and
pepper; then fill
with first a spoonful of crumbs, then a few well
drained
oysters, using half a can for the turkey. Strain the
oyster liquor and use to baste the
turkey. Cook the
giblets in
the pan and chop fine in the
gravy. A
fowl of this size will require three hours cooking in
a moderate oven.
Mrs. J. Harris.Take two-thirds
bread and one-third
boiled potatoes
grated, butter the size of an egg,
pepper, salt, one
egg and a little
ground sage.
Mix thoroughly.
Take half a pound of the
pulp of tart apples, which have been baked or scalded;
add two ounces of
bread crumbs, some
powdered sage, a finely shred
onion; and season well with
cayenne
pepper. This is a delicious stuffing for
roast
geese, ducks, &c.
Boil the
chestnuts and shell them; then blanch them and boil
until soft; mash them fine and mix with a little
sweet
cream, some
bread crumbs,
pepper and
salt. Excellent
for
roast turkey.
Mrs. James Stockstill.Cut up a good
sized
chicken in all the joints; make a
rich crust or like soda biscuit; have ready a smooth
pot; put in a layer of the
chicken at the bottom;
pepper and
salt; then small,
square pieces of dough, and then a layer of
potatoes
(quartered if large) and small pieces of
butter; then
another layer of
chicken, and so on. Put a crust over
the top with a slit cut each way, so that you can turn back and add more
View page [24]water if necessary. Before
putting it on, fill the pot with
boiling water and
cover closely; boil with a good fire one hour and a half.
Mrs. W. R. S. Ayres.Boil a
chicken until it is tender (one a year old is best);
peel half dozen
potatoes while it is stewing. To make
the crust, take one quart of
flour; one tablespoonful
of
baking powder; a little
salt; half a teacupful of
lard, and sufficient
water to
make a stiff dough. Roll half the dough to the thickness of half an inch; cut
in strips and line the dish. Then put in half the
chicken and half the
potatoes; season with
butter,
pepper and
salt; dredge well
with
flour, and put in some of the crust cut in small
pieces. The other half of the
chicken and
potatoes, put in, with
butter, salt and
pepper, and dredge with
flour
as before; roll out the remainder of the dough for upper crust. Before putting
on the cover, fill the dish with
boiling water; put in
the oven immediately, and bake one hour.
Mrs. Judge Holt.Stew
chicken till tender; season with one-quarter of a
pound of
butter, salt and
pepper; line the sides of pie dish with a
rich crust; pour in the stewed
chicken, and cover loosely with a crust, first cutting
a hole in the center, size of a small teacup. Have ready a
can of
oysters; heat the liquor; thicken with a little
flour and
water, and season
with
salt, pepper and
butter size of an egg. When it comes to a boil, pout
it over the
oysters, and about twenty minutes before
the pie is done, lift the top crust and put them in.
Mrs. John A. McMahon.Stuff two
chickens as if to boil; put in a pot; don't quite
cover with
water; put them on two hours before
dinner.
View page [25]Chop an
onion,
some
parsley, and a little
mace; rub a piece of
butter
twice as large as an egg with
flour, and stir all in.
Before dishing, beat the
yolks of six eggs and stir in
carefully; cook five minutes.
Pick the
meat
from the bones of a cold turkey (without any of the skin); chop it
fine. Put a layer of
bread crumbs on the bottom of a
buttered dish; moisten them with a little
milk; then
put in a layer of
turkey with some of the filling, and
cut small pieces of
butter over the top; sprinkle with
pepper and
salt; then another
layer of crumbs, and so on until the dish is nearly full; add a little
hot water to the
gravy that was left from
the turkey, and pour over it. Then take two
eggs; two tablespoonsful of
milk; one of
melted butter; a
little
salt; and
cracker
crumbs as much as will make it thick enough to spread on top with
a knife; put bits of
butter
over it, and cover with a plate; bake three-quarters of an hour. About ten
minutes before serving remove the plate and let the crust brown nicely.
TURKEY OR CHICKEN CROQUETTES. |
Mrs. S. Gebhart.Mince
turkey or chicken as fine as possible; season with
pepper, salt, a little
nutmeg, and a very little
onion. Take a large tablespoonful of
butter; two of
flour;
one-half glass of
cream; mix, boil, and stir the
meat in. When cold, take a spoonful of the mixture and
dip into the
yolk of an egg; then in
bread
crumbs; roll lightly in your hand into the proper shape, and fry
in
boiling lard deep enough to cover them.
Mrs. J. R. Young.One
sweet bread; one pound of chopped
chicken; half pound
bread
crumbs; pour on of
boiling water enough
to moisten them; add the
yolks of two eggs; stir over
the fire till quite
View page [26]stiff, and set away to cool.
Chop three teaspoonsful of
parsley, three of
thyme, three of
onions, one
of
mace, one of
nutmeg;
salt and
cayenne pepper to
taste; add half pound of
butter; then beat in the
mixture, two
eggs; mix well with hand; shape as pears;
dip in
bread crumbs and
egg,
and fry in
hot lard, a light brown.
Take the
breast of
two chickens, or as much
cold, cooked
veal; beat in a mortar; add as much
ham.
Add
parsley, thyme,
salt and
pepper to taste.
Boil a pint of
new milk, and thicken it with a little
flour. Put in the
meat; boil
it a short time; take it out, and set it away to cool. Roll in
grated cracker, then in the
yolk of an
egg, and fry.
Lewis G. Evans.Fry out in the pot you
make the curry in, three large rashers of
pickled
pork, and three
onions sliced; fry until
the
onions are brown; cut the
chicken into small pieces, and slice three
potatoes thin; add them to the
pork and
onions; cover well
with
water; cook until the
chicken is done and the
potatoes have thickened the
water; salt to taste. Slice
two or three more
potatoes, very thin; put two
tablespoonsful of
curry powder in a
tumbler, and mix with
water;
add the
potatoes and mixed curry powder to the stew,
and boil until the
potatoes are cooked, but not
broken; serve with
rice. Green
peas and
corn are a valuable addition.
The above is for one extra large
chicken, or two of
ordinary size.
STEWED CHICKEN WITH OYSTERS. |
Mrs. J. F. E.Season and stew a
chicken in a quart of
water
until very tender, but not to fall from the bones. Take it out on a hot dish
and keep it warm; then put into the
liquor in which it was
stewed a lump of
butter the size of an
egg; mix a little
flourView page [27]and
water, smooth and make thick
gravy; season well with
pepper and
salt, and let it come to a boil. Have ready a quart of
oysters picked over, and put them in without any of
the liquor; stir them around, and as soon as they are cooked pour all over the
chicken.
Scald the
tomatoes; skin and quarter them, and sprinkle with
salt and
pepper. Bury the
meat in a stew pan with
tomatoes and add bits of
butter rolled in
flour; a
little
sugar, and an
onion
minced fine; let cook until the
meat is done and the
tomatoes dissolved into a pulp.
BEEFSTEAK SMOTHERED IN ONIONS. |
Mrs. Sarah S. Crane.Put in the
skillet a little
lard, and the
steak; peel the
onions; slice
and lay them over the
meat till the
skillet is full; season with
salt and
pepper; cover it
tightly and put it over the fire. After the
juice of the
onions has boiled away and the
meat
begins to fry, remove the onions, turn the
meat to
brown on the other side, then replace the
onions as
before. Be very careful that they do not burn.
Take a
flank
or round steak; pound it and sprinkle with
pepper and
salt; then make a
plain filling and spread it on the
meat; roll it up
and tie closely. Put in a pot with a quart of
boiling
water, and a lump of
butter the size of
an egg. Boil slowly one hour, then put in a pan with the
water in which it was boiled, and bake until nicely
browned, basting it frequently. Dredge a little
flour
into the gravy, boil and pour over the
meat.
Boil a
shin of
twelve pounds of meat until it falls readily from the bone; pick
it to pieces; mash
gristle and all very fine; pick out
all the hard bits. Set the liquor away, and
View page [28]when
cool take off all the fat; boil the liquor down to a pint and a half; then
return the
meat to it while it is hot; add what
salt and
pepper is needed,
and any
spice you choose. Let it boil up a few times,
stirring all the while. Put it into a mould or deep dish to cool. Use cold, and
cut in thin slices for tea, or warm it for breakfast.
Mrs. G. Arnold.Corn a bit of
briskit (thin part of the flank or the top of the
ribs) with
salt and
pulverized
saltpetre five days, then boil it gently until quite tender. Put
it under a heavy weight or a press till perfectly cold. It is very nice for
sandwiches.
Mrs. J F. Schenck.Ten pounds of
salt; three of
sugar;
one-fourth of
ginger; one-half of
pulverized saltpetre; one ounce
cayenne
pepper; nine gallons of
water.
Mrs. J. F. Edgar.Take your
beef, be it much or little, rub it over lightly with
salt, and put it in either an earthen or
wooden vessel; let it stand two or three days, then take it out;
throw away the liquor; cleanse the vessel, and put it back again. Make a pickle
of good
salt that will bear up an egg; to about every
four gallons of liquor add two pounds of
sugar and two
ounces of
pulverized saltpetre; mix well together, and
pour over the
meat until it is covered; it must be
kept under the
brine.
Mrs. J. A. McMahon.For a twenty-five
pound
round take one and a half ounces of
pulverized saltpetre and a handful of
brown sugar; pound and mix thoroughly; then rub the
beef well with the mixture. Put it into a tub as near
the
View page [29]size of the round as you can get, and let it
remain forty-eight hours, during which time turn and rub the
beef twice. Then have prepared one and a half ounces
of
ground pepper; two ounces of
allspice; one of
cloves; and
three or four good handsful of
fine salt; pound and
mix the
spice and
salt, and
rub the
beef with it; turn and rub it every day for a
week, taking care to preserve the pickle. It will be ready for use in three or
four weeks.
Miss Blossom Brown.To twenty pounds
of
round beef take two and a half pounds of
suet, chopped very fine, and mixed with
black pepper until it is almost black. Mix with this,
one handful
whole allspice, and one of
whole cloves; punch holes through the
meat and stuff with
suet; sew
up in a bag very tight, and cover well with a
brine
made of four gallons of
water, one and a half pounds
of
sugar, two ounces of
pulverized
saltpetre, and six pounds of
common salt.
It is ready for use in three weeks. Boil well, and when cold remove the bag and
slice from the cut end.
Three pounds of finely chopped
veal; six
rolled crackers;
three
eggs well beaten; two large spoonsful of
cream; one of
salt; one
teaspoonful of
white pepper; use
powdered
sage; thyme or sweet marjoram if you
like; mix all well together; form into one or two loaves; baste with
butter and
water while
baking. Bake one hour and a half.
Fresh beef can
be used in the same way.
Mrs. A. C. Clark.Two pounds of
porksteak; three pounds of
veal, chopped fine; ten
crackers, rolled; one tablespoonful of
thyme, summer savory or
parsley; six
eggs;
salt and
butter. Mix
thoroughly. Bake one hour; then spread
eggs and
cracker over it and put in to brown.
View page [30]
Mrs. S. Craighead.Have a
steak of first cut; pound and season it well; cut the
outer edges; then beat it into a good shape. Take one
egg; beat it a little; roll the cutlet in it; then
cover thoroughly with
rolled crackers. Have a lump of
butter and
lard mixed hot in
your skillet; put in the
meat
and let cook slowly; when nicely browned on both sides, stir in one spoonful of
flour for the gravy; add a half pint of
sweet milk and let it come to a boil;
salt and
pepper, and grate a
little
nutmeg on it.
Mrs. S. Gebhart.Mince
veal very fine; add one
onion
chopped; mix half a cup of
milk with one teaspoonful
of
flour; piece of
butter
size of a walnut; cook until thickened, and stir into the
meat; roll into balls; dip into a beaten
egg and roll in
bread crumbs;
fry in plenty of
hot lard.
Take three
veal
steaks; boil until very tender; take them out; save the
water in which they were boiled; chop the
meat up very fine; put into a deep dish alternate
layers of the
meat and
bread
crumbs; salt and
pepper each layer; use small lumps of
butter. When the bowl is pretty full, add the liquor,
of which there should be about a pint, and a teacup of
milk; a pint of
bread crumbs
will be about enough.
Cold roast veal, with the
stuffing and gravy, can be used in the same way.
Mrs. D. A. Bradford.Take some
cold, roasted veal; season with
spice; beat in a mortar. Skin a cold, boiled
tongue; cut up and pound it to a paste, adding to it
nearly its weight of
butter; put some of the
veal into a pot; then strew in lumps of the pounded
tongue; put in another layer of the
veal, and again more
View page [31]tongue; press it down and pour
clarified butter on top. This cuts very prettily, like
veined marble.
The
dressed white meat of fowls
may be used instead of veal.
Winnie.Take
mutton
chops (one for each person); cover well with
water, and let come to a boil. Pour off this and add
more
water. Take a lump of
butter the size of an egg; two tablespoonsful of
flour; a teacupful of
milk,
with
pepper and
salt to
taste; also
potatoes, and a small
onion or two, if liked. Boil all till the
potatoes are done.
Parboil the
sweetbreads as soon as you get them. Remove the tough
parts carefully. Let them lie in
cold water a short
time before using them, then have
rolled crackers to
rub them in, and broil or fry as you choose.
SWEETBREADS WITH TOMATOES. |
Mrs. John A. McMahon.Take two large
parboiled sweetbreads; put them into a stew pan with
one and a half gills of
water, and season with
salt, cayenne and
black pepper to taste. Place them over a slow fire.
Mix one large teaspoonful of
browned flour with a
small piece of
butter, to which add a
leaf
of mace. Stir the
butter and gravy well
together. After letting them stew slowly for half an hour, set the stew pan
into a quick oven, and when the
sweetbreads are nicely
browned, place them on a dish. Pour the
gravy into a
half a pint of
stewed tomatoes thickened with one
dessert-spoonful of
flour and a small piece of
butter, and seasoned with
salt and
pepper; strain it
through a small wire sieve into the stew pan; let it
come to a boil and stir until done, then pour it over the
sweetbreads and send it to the table hot.
View page [32]
SWEETBREADS WITH MUSHROOMS. |
Parboil
sweetbreads, allowing eight medium ones to a
can of mushrooms. Cut the
sweetbreads about half an inch square; stew until
tender. Slice
mushrooms and stew in the liquor for one
hour, then add to the
sweetbreads a coffee cup of
cream, pepper and
salt, and a tablespoonful of
butter. Just before serving throw quickly in, two
tablespoonsful of
Madeira wine.
Sweetbreads broiled, and served with a dressing of
green peas, make a very nice dish.
Mrs. G.Cut the
liver in pieces an inch thick; steam fifteen minutes;
have frying some slices of
pickled pork; when done
take out the pork and fry the
liver in the hot
grease a nice brown; add a little
flour and
water to the gravy,
cooking a few minutes; pour over the
meat, and serve;
pepper and
salt to taste.
Half a
calf's
liver, seasoned and fried brown; hash it, not very fine, and
dredge it thickly with
flour. Take one teaspoonful of
mixed mustard; a pinch of
cayenne
pepper; two
hard boiled eggs, chopped
fine; a piece of
butter the size of an egg; one
teacupful of
water; and boil together a minute or
two.
Mrs. W. A. B.Allow a
beef's liver to remain in
corn beef
brine for ten days. Hang it up ten days to dry. Slice thin and
broil or fry in
butter.
Mrs. P. P. Lowe.Scrape off the
outside gently; soak in
cold water for three hours, if
the
ham is small, or over night if it is large.
Take
View page [33]the
ham from the
water; wipe it dry, and place it in a
boiler large enough to hold it without bending, and
cover with
cold water. Throw in six
cloves, four small
onions,
and a handful of
parsley; boil gently four hours, for
a medium sized
ham. When boiled, take out and trim;
removing the rind and the small bone at the large end, by breaking it off
carefully without tearing the
meat. After the
ham is trimmed, put it in the
oven for from one-half to an hour, basting it
frequently.
A
ham
of 16 pounds to be boiled three hours slowly; then skin, and in the
fat rub half a pound of
brown
sugar; pour over it a gill of
wine and
cover with
bread crumbs. Bake for two hours, basting
with
wine.
Mrs. J. W. S.Chop fine some
cold dressed ham, and mix with it a teaspoonful of
chopped pickle, one of
mustard, and a little
pepper.
Beat about half a pound of
butter to a cream, and then
add the
ham and
seasoning.
Spread on thin
slices of bread and place between them
bits of
cold roast beef, mutton, chicken or quail.
Miss Hattie
Brown.Sardines chopped fine; also a
little
ham; a small quantity of
chopped
pickles; mix with
mustard,
pepper, catsup,
salt and
vinegar; spread
between
bread nicely buttered. To be like jelly cake,
cut in slices crossways. Will keep fresh some time.
Mrs. Rebecca Buck.Rub one
tablespoonful of
mustard into one-half pound of
sweet butter; spread on thin slices of
bread; cut
boiled ham very
thin, and place in between two pieces of the
bread.
View page [34]
Take
cold
beef of any kind; cut very fine; then take about one-third
mashed potatoes; warm, season and pound altogether in
a stone crock; cut in slices and brown in
butter.
Mrs. D. W. S.To one pound of
cooked beef chopped fine, take seven
crackers (rolled). First cook the
meat in a little
water a few
minutes,
seasoning with
salt
and
pepper; then stir into the
crackers and pour all into a pudding dish; if too dry,
add a little
water. Take a piece of
butter size of a walnut and cut in small pieces over
the top of the dish. Bake about twenty minutes, or until quite brown; serve in
the same dish.
Beat together two
eggs and a half cupful of
bread
crumbs; chop fine some bits of
boiled
ham, and mix with them; make into balls and fry a nice brown.
Mince a little
cold veal and
ham, allowing
one-third
ham to two-thirds
veal; add an
egg boiled hard
and chopped fine, and a
seasoning of pounded
mace, salt,
pepper and
lemon peel;
moisten with a little
gravy or cream. Make a good
puff paste; roll rather thin and cut into round or
square pieces; put the mince between two of them, pinch the edges to keep in
the
gravy and fry a light brown. They may also be
baked in patty pans; in that case they should be brushed
over with the
yolk of an egg before they are put in
the oven.
SCRAMBLED EGGS WITH BEEF. |
Chip
dried beef very fine; put equal parts of
lard and
butter in a
skillet; when hot put in the
beef; heat up a few minutes,
View page [35]stirring to keep from burning; break up some
eggs in a bowl; season and stir in. It will require
but a few minutes' cooking.
OMELETTE, OR FRENCH EGG CAKE. |
E. C.Beat up thoroughly six
eggs; a teaspoonful of
sweet cream or
milk, and a little
salt. Fry in a pan in
which there is one-half ounce of
melted butter, over a
quick fire. In order that the omelette may remain soft and juicy, it is
necessary that the pan should be hot before the
eggs
are poured in. During the frying move the pan continually to and fro, so that
what is below may always come on top again. Continue this until there is a cake
formed, then let it remain still a moment to give it color. Turn out on a dish
and serve immediately.
One quart of
milk; one pint of
bread
crumbs; five
eggs; one tablespoonful of
flour; one
onion, chopped
fine; chopped
parsley; season with
pepper and
salt. Have
butter melted in a frying pan;
when the omelette is brown, turn it over. Double it when served.
View page [36]
>
SAUCES AND CATSUPS.
DRAWN BUTTER (FOR SAUCE). |
Mrs. R. P. Brown.One-quarter pound of
butter; rub with it two teaspoonsful of
flour. When well mixed, put in a sauce
pan, with one tablespoonful of
water and a
little
salt. Cover it and set the sauce
pan in a larger one of
boiling water.
Shake it constantly till completely melted and beginning to boil. If the pan
containing the
butter be set on coals, it will oil the
butter and spoil it.
A great variety of
sauces, which are
excellent to eat with fish, poultry or boiled meats, can be made by
adding different
herbs to
melted
butter.
CURRY POWDER,
FOR GRAVIES FOR DUCKS AND OTHER
MEATS. |
Mrs. D. W. S.Mix an ounce of
ginger; one of
mustard; one
of
black pepper; three of
coriander
seed; three of
tumeric; quarter of an
ounce of
cayenne pepper; half an ounce of
cardamom; half an ounce of
cumin
seed and
cinnamon. Pound the whole very
fine; sift and keep it in a bottle corked tight.
As this sauce is to be used
for
boiled chicken or turkey, put a good handful of
celery tied up in a bunch into the pot
View page [37]with the
fowl. When quite soft take
it out; chop it fine, and mix with rich
drawn butter
and some of the
water in which it was boiled. Season
with
pepper and
salt, and
stew all together.
Miss Perrine.Take one gallon of
strained tomatoes; four tablespoonsful of
salt; one and a half of
allspice; three of
mustard;
eight
pods of red pepper. Grind the articles fine.
Simmer slowly in strong
vinegar three or four hours,
then strain through a hair sieve, and bottle. Enough
vinegar should be used to have half a gallon of liquor
when the process is over.
Mrs. H. L. Brown.Cut up ripe
tomatoes; boil soft and strain; put them on again and
boil half down. Then to every three and a half gallons of
juice put twelve tablespoonsful of
salt; six of
pepper; one of
allspice; one of
mustard; one
of
mace; one-half of
cloves;
one of
ginger; six small
pods of red
pepper, chopped fine; boil hard one hour.
Mrs. E. F. S.To one and a half
bushels of
tomatoes use the following
spices: Three
papers of
cloves; two of
allspice; a little
cayenne pepper, and plenty of
black
pepper and
salt, and a pint of
vinegar to each gallon. Tie up a few
onions in a bag and boil with the catsup. Boil half
down.
Mrs. Bierce.One-half peck
tomatoes, run through a sieve; one teacupful of
salt; one of
mustard seed;
six
red peppers; three tablespoonsful of
pepper; one-half gallon of
vinegar; piece of
horseradish; one teacupful of
nasturtions; half a cup of
celery
seed. Do not cook, but seal tight in bottles.
View page [38]
Take one peck of
tomatoes; cut them into a porcelain kettle; boil until
soft; rub through a sieve; put the pulp back in the kettle, and boil until
quite thick. Take one teaspoonful of
cayenne pepper; one of
white; half a one of
cloves; two of
mustard; one tablespoonful of
salt. Let all boil together, a few minutes, then stir
in half a pint of
vinegar. When cool, bottle and cork
tightly.
Mrs. L. Moore.Three teaspoonsful
good mustard; one teaspoonful
salt; half teaspoonful
pepper; two tablespoonsful
brown
sugar, rolled; mix with
hot vinegar.
Better after the first day.
Two tablespoonsful of
dry mustard; one teaspoonful of
salt; one teaspoonful of
brown
sugar. Mix to a thick paste, with
oil,
and then to a proper consistency, with
vinegar. Let
stand twenty-four hours before using.
Mrs. William Bomberger.Take three
dozen large
cucumbers; three
white
onions; grate all to a pulp; drain through a
sieve, several hours; add to the pulp,
salt, pepper, and
good vinegar. Seal up in bottles.
Mrs. E.Take young, tender
walnuts; prick them and place in a jar with sufficient
water to cover them; add a handful of
salt to every twenty-five
walnuts. Stir them twice a day for fourteen days;
drain off the liquor into a kettle; cover the walnuts with
boiling
vinegar; crush them to a pulp, and strain through a
cullender into the juice. For every quart, take two
ounces each of
white pepper and
ginger, and one each of
View page [39]cloves and
grated
nutmeg; a pinch of
cayenne pepper; a
small
onion, minced fine, and a teaspoonful of
celery seed tied in muslin. Boil all together for one
hour. When cold, bottle.
Put the
mushrooms in layers, with
salt sprinkled over each layer. Let them stand four
days. Then mash them fine, and to every quart add two-thirds of a teaspoonful
of
black pepper, and boil in a stone
jar, set in
boiling water, two hours.
Strain without squeezing; boil the liquor; let it stand to cool and settle.
Then bottle and cork tight, and set in a cool place.
Mrs. Admiral Schenck.To ten pounds of
plums take five pounds
sugar.
Boil, mash and strain the
fruit; and to every quart of
juice add rather more than one-half pint of
vinegar;
add
cinnamon, cloves and
nutmegs; boil fifteen minutes and put into
bottles.
Mrs. E. Rohrer.To five pounds of
berries put two and a half pounds of
sugar; boil down as thick as apple butter; add
cinnamon and
cloves to taste;
a pinch of
salt; one pint of
vinegar; strain through a hair
sieve.
Mrs. John Day.Two quarts of
currant juice; three pounds of
sugar; one pint of
vinegar;
one tablespoonful each of
cinnamon,
cloves, pepper,
allspice and
nutmeg; boil
twenty minutes.
Mrs. J. D. Loomis.Ten pints of
grapes; two pounds of
sugar;
one pint of
vinegar; one ounce
cloves; one ounce
cinnamon.
Put the
View page [40]vinegar and
sugar together; boil fifteen minutes; then squeeze the
pulps of the
grapes out of the skin and boil a few
minutes; then warm the pulps and rub the seeds out in a
cullender; put the skins and pulps together and add them
to the
vinegar and
sugar;
boil the whole twenty minutes.
Mrs. R. P. Brown.Six good sized
onions; twelve
green peppers;
three dozen
ripe tomatoes peeled and chopped; three or
four tablespoonsful of
fine salt. Stew all together
gently several hours, until soft, and begin to thicken; seal hot.
Pound two large spoonsful
of
celery seed fine; put it in a quart bottle and fill
up with
sharp vinegar; it must be closely corked. The
same steeped in
brandy is nice for flavoring
soups.
Mrs. J. Morehead.One peck of
tomatoes boiled; one teacup of
salt; one-half teacup of fine
white
pepper; one teaspoonful
cayenne pepper;
four
onions chopped fine; one pound
sugar. Boil one hour, and just before removing from
the fire add a quart of good,
sharp vinegar. When
cold, add a half cup of
celery seed, rolled; two
tablespoonsful
ground cloves and
allspice. Let stand one night; then press through a
sieve and bottle closely.
All winter; have a
quantity grated while the
root is in perfection; put
in bottles; fill up with
strong vinegar; and keep
tightly corked.
View page [NONE OF THE ABOVE]
[Editorial note: The following 13 recipes within this chapter are handwritten.]
1 pt bowl grated bread
crumbs
1 cup suet chopped
1 do Brown
sugar
1/2 do Molasses (orleans)
1/2 do Sour
Milk
2 Teaspoons
Soada
- little salt
1/4 Tea cup brandy
1 Tea spoon each kind
spices including mace - lemon extract.
4 Eggs, beat
separate
1 large cup raisins
1 do do
currants
1 small piece citron, cut fine
Fruit to be dredged in flour - also add flour to make a thick batter. Rub
the crumbs of bread and suet together. The water to be boiling when the steamer
is put on and to continue boiling for 5 hours without stopping.
>
Sauce for the Pudding
Butter and sugar stirred to a cream - one teaspoonful corn starch with
boiling water poured over it, then pour over the butter & sugar, add Brandy
last
View page [NONE OF THE ABOVE]
1/2 cup brown sugar
1/2
do Molasses
1 quart bread crumbs
1 cup
currants
1 do Raisins
1/2 do suet
1/2 spoon
soda
1 Tea spoon spices
nutmeg, cloves, cinnamon and
lemon extract.
1 teacup sweet milk
1 do
sugar
2 Eggs
1 lump butter half size of an
egg
1 teaspoonful soda
2 do cream
tartar
Flour to make batter as stiff as can stir -
Half
the measure enough for six
View page [NONE OF THE ABOVE]
>
Sanderland Pudding.
3 Eggs - 1 pt sweet milk - 8 spoons full flour, a little suet. Mix a little
milk and flour and yolks of eggs at a time to make a smooth paste, without any
lumps, until all the milk is worked in. Beat the whites to a stiff froth and
add last -
To be eaten the moment it is done
A sauce made with flour, sugar, water, butter and brandy, flavored with
lemon.
>
Suet Pudding
1 cup molasses - 1 do suet chopped fine - 1 cup water - 1 tea-spoonful soda
- and flour to make a thick batter -
Put in a cake pan - set in a steamer over a kettle of hot water and steam 3
hours.
View page [NONE OF THE ABOVE]
>
Corn Meal Pudding
1 qt of milk - Take half of it and let it boil, and stir in meal to make a
thick mush - beat three eggs separate - take the remaining milk and yolk of
egg, and sugar to your taste and mix with the mush, stirring in the white the
last, and bake half an hour
>
Christmas Plum Pudding
1 pound cut raisins - do of cut currants - one do bread crumbs - 1/2 pound
suet chopped fine, with 2 table spoonfuls flour - 8 eggs - 1 quart milk - 1 tea
cup sugar - 1 nut-meg - 4 oz candied citron - 4 oz Lemon - 1 table spoon
powdered cloves.
Boil gently 4 hours and eat with rich sauce
View page [NONE OF THE ABOVE]
>
Delmonico Pudding
Boil 1 quart of milk - stir in just before it boils 3 tablespoons corn
starch wet with rich milk -
Boil 3 minutes - Yolks of 5 eggs beaten with 4 table spoons of sugar. Flavor
with vanilla & add to the starch and milk. Put in a buttered dish and bake
ten minutes -
Beat the whites to a stiff froth with 3 table spoons of sugar, flavor with
vanilla and put over the top - bake a light brown & serve cold with cream
and sugar
>
Poor Mans Pudding
2 quarts milk - 1 cup uncooked rice 1/2 cup sugar - butter size of walnut -
2 salt spoons suet - spice to taste. Bake 3 hours and stir several times during
the first hour.
View page [NONE OF THE ABOVE]
>
Green Corn Pudding
Take 1/2 doz ears good sweet green corn - split each row of Kernels with a
sharp Knife and scrape from the cob - mix with the pulp 2 eggs well beaten. 2
table spoons sugar 1 do butter - salt spoon of salt - 1/2 pint sweet cream (or
milk may be substituted with an extra spoonful butter) 1 doz crackers pounded
fine or grated -
Mix well together & bake 3 hours in a pudding dish, or 2 in custard
cups. Use the corn raw.
>
Mrs. Meachams Boiled Indian Pudding
2 cups Indian Meal
2 " Flour - 1 egg - 1/2 cup Molasses.
1 tea spoon soda - 2 cream-Tartar sifted in the flour. Wet with milk until
about as thick as cake - Steam 3 hours, never lift the cover while
cooking
View page [NONE OF THE ABOVE]
>
Baked Indian Pudding.
1 quart milk - 4 eggs - 3 large spoons Indian Meal - Nutmeg and sugar to
taste - Boil milk and scald the meal, and let it cool before adding eggs. Bake
3/4 of an hour
[Editorial note: End of handwritten recipes.]
View page [41]
>
VEGETABLES.
Endeavor to have your vegetables as fresh as possible. Wash them thoroughly.
Cut out all the decayed parts, and lay them in cold water until you are ready
to use them.
Vegetables should be put on to cook in boiling water and salt. Never let
them stand after coming off the fire; put them instantly into a cullender, over
a pot of boiling water, if you have to keep them back for dinner.
Peas, beans and asparagus, if young, will cook in twenty-five or thirty
minutes. They should be boiled in a good deal of salt water.
Cauliflower should be wrapped in a cloth, when boiled, and served with rich
drawn butter.
Potato water is thought to be unhealthy; therefore do not boil potatoes in
soup, but in another vessel, and add them to it when nearly cooked.
Fill a deep pan (as many as
will set on the bottom) with ripe
tomatoes; round out
a hole in the center of each and fill up with
bread
crumbs, butter,
salt, pepper and a little
sugar. Put a teacupful of
water in the pan to prevent them from burning. Bake
brown, and send to the table hot.
View page [42]
Take smooth, flat
tomatoes; wipe and set them on a
gridiron; with the stem side down; over live coals. When
this is brown, turn them and let cook until quite hot through; place them on a
hot dish. To be dressed, when eaten, with
butter,
pepper and
salt.
Put alternate layers of
sliced
tomatoes and
bread
crumbs into a bread pan. Season with sliced
onion, butter,
pepper and
salt; and bake for
one hour.
Slice
tomatoes quite thick;
pepper
and
salt them; roll in
flour;
and fry in equal parts of
butter and
lard. Put them in a dish to be served; keeping very
hot. A little
flour and
butter mixed; stir into the
skillet with a cup of
milk;
boil until well thickened; pour over the
tomatoes.
Scald ripe
tomatoes; let them stand in
cold
water fifteen minutes; then take off the skin and slice in a dish
garnished with
sweet peppers.
Slice
tomatoes and serve with
mayonnaise salad
dressing.
Kate P. Brown.Cut the
corn from the cobs; boil the
cobs ten or fifteen minutes; then take them out and
put the
corn into the same
water. When it is tender, put in some
milk; season with
butter,
pepper and
salt. Just before
serving stir in beaten
eggs; allowing three
eggs to a dozen
ears of corn;
one pint of
milk to a quart of
corn.
View page [43]
Kate P. Brown.Put
Lima
beans on to boil, soon after breakfast; let them get well done.
Have the
corn boiling in a separate pot. When done,
cut the corn off the cobs and have twice as much
corn
as
beans; put the corn with the beans and let them
boil. Just before serving, put in a little
butter,
pepper and
salt.
Mrs. James Stockstill.Four
ears of green corn cut down fine; two
eggs; one pint of
milk;
butter size of an egg; three tablespoonsful of
flour; salt and
pepper; beat well together; bake one hour; to be
served as a vegetable.
To one quart of
grated corn add three
eggs,
and three or four
grated crackers; beat well, and
season with
salt and
pepper;
fry in
butter or lard. If the
corn is young and juicy, more
crackers may be needed; drop in the pan with a
spoon.
Mrs. P. P. Lowe.One dozen
ears of corn when it first comes, or a half dozen ears
after it is grown. Cut the grains down the middle of each row, and cut
carefully off the
cob. If the grains are large, chop
them a little with the chopping knife after they are cut
off. Add to the
corn and mix well the
yolks of two eggs; one half cup of
sweet
milk; a lump of
butter the size of a
walnut; a pinch of
salt,
pepper, and a small cup of
flour; lastly, beat to a stiff froth the
whites of the eggs. Fry a nice brown on both sides, in
a skillet with
fresh lard, and
serve hot.
Boil in four
waters and drain off; pick to pieces with a fork
View page [44]as they cook. Mix a little
flour and
butter together,
and put in two tablespoonsful of
warm milk; boil and
pour over the
onions; season well.
Mrs. McM.Boil
turnips in a good deal of
salt
water; when soft, drain off the water and put them in a
skillet with
cream and
butter, and let them simmer.
Kate P. Brown.Put the hulls in a pot;
cover them with
water and boil thoroughly; then strain
and put the
peas in the same
water and let boil until tender. When ready to serve
put in some
butter and
pepper, a pinch of
salt, and
the least bit of
sugar.
Mrs. Eliza Pierce.Put the
peas in a pot; boil till soft; season with
salt, pepper and a cup of
milk; a small cup of
butter;
a tablespoonful of
flour in the
milk. When ready to serve, add the
yolks
of two eggs in a cup of
milk or
cream.
Get them young and crispy;
break off both ends and string them; break in halves, and boil in
water with a little
salt
until tender; drain free from
water and season with
pepper; add
butter and a
spoonful of
cream or milk, and boil a few minutes.
From Moore's Rural New Yorker.
If, my dear Rural, you ever should wish
For breakfast
or dinner a tempting dish
Of the beans so
famous in Boston town,
You must read the rules I here lay
down;
When the sun has set in golden light,
And around
you fall the shades of night,
View page [45]
A large,
deep dish you first prepare;
A quart of
beans select with care;
And pick them
over, until you find
Not a speck or a moat is left
behind.
A lot of cold water on them
pour
'Till every bean is covered
o'er,
And they seem to your poetic eye
Like pearls in
the depth of the sea to lie;
Here, if you please you may let them
stay
'Till just after breakfast the very next day,
When
a parboiling process must be gone through
(I mean for the
beans, and not for you;)
Then, if in the
pantry, there still should be
That bean pot, so famous in
history,
With all due deference, bring it out,
And, if
there's a skimmer lying about,
Skim half of the
beans from the boiling pan
Into the bean
pot as fast as you can;
Then turn to Biddy and calmly tell
her
To take a huge knife and go to the
cellar;
For you must have, like Shylock of old,
"A
pound of flesh," ere your beans grow
cold;
But very unlike that ancient Jew,
Nothing but
pork will do for you.
Then tell once more
your maiden fair,
In the choice of the piece to take great
care,
For a streak of fat and a streak of
lean
Will give the right flavor to every
bean!
This you must wash, and rinse, and
score,
Put into the pot and round it pour
The rest,
till the view presented seems
Like an island of
pork in an ocean of
beans;
Pour on boiling hot
water enough to cover
The tops of the
beans completely over,
Shove into the oven
and bake till done,
And the triumph of Yankee cookery's
won!
View page [46]
Mrs. A. C. Coburn.Three pints of
beans and half a pound of
salt
pork; put
beans to soak over night; next
morning put them in a vessel with a gallon of
soft
water and half a teaspoonful of
soda; let
simmer slowly until thoroughly swelled, but not bursted; then lift them out
with a perforated skimmer, into a pan with clear
hot
water. Set them on the stove where they
will keep hot but not boil; then pour
boiling water
over the
pork; scrape the rind and score it; lay it in
a flat stone crock kept for that purpose; put the
beans in all around it; add one tablespoonful of
butter, and two of
molasses;
fill up with
boiling water; bake four or five
hours.
Mrs. James Stockstill.Cut off all the
tough parts and lay the bunches in a pan; cover with
boiling
water and let them cook slowly half an hour. Ten minutes before
they are done, add a little
salt. Have ready two or
three
slices of toasted bread.
Butter well, and put a tablespoonful or two of liquor
over it; take the
asparagus up carefully and lay it on
the
toast; mix a piece of
butter thoroughly with a little
flour; add
pepper and
salt, and stir into the liquor and pour over the
asparagus.
Scrape and wash new
potatoes; put in a sauce pan with
hot
water; when done pour off the
water; set
them on top of the stove a few minutes to steam; put in a lump of
butter size of an egg; two tablespoonsful of
cream; season with
salt and
pepper; boil a few minutes. Shake the pan to keep them
from burning.
Boil the
potatoes and cut into thin slices; make a dressing by
mixing one tablespoonful of
melted butter with a
little
flourView page [47]and a cupful
of
cream; add the
yolk of an
egg and a little chopped
parsley. Stir up
with
potatoes and serve immediately.
Mrs. R. P. Brown.Mix
mashed potatoes with the
yolk of an
egg; roll into balls, and
flour them; or
cover with
egg and
bread
crumbs. Fry them in clean
drippings or
brown in a dutch oven.
Mrs. W. A. Phelps.Take two cupsful of
mashed potatoes, and stir in two tablespoonsful of
melted butter; beating to a
white
cream before adding any thing else. Then put with this two
eggs whipped very light, and a teacupful of
cream or milk; salting to taste. Beat all well; pour
into a deep dish; and bake in a quick oven until brown.
One cupful of
mashed potatoes; two
eggs;
one half pint of
milk; one tablespoonful of
flour, and lump of
butter.
Drop in
boiling lard.
Miss Hotchkiss.Take six
potatoes; peel, and cut in small pieces; cover with
boiling water; when soft, strain off the
water, and pass through a
cullender; mix three
eggs (one
at a time) with the
potatoes; add two tablespoonsful
of
bread crumbs and a little
salt; place all over the fire, and stir constantly.
When thoroughly mixed, take off the fire, and set to cool. Roll into balls, and
fry in
hot lard.
Mrs. D. W. S.Take four large
potatoes (new ones are best); pare, and cut into thin
slices on a slaw cutter; put them into
salt
water,View page [48]and let stand while breakfast
is preparing. Then have ready a skillet of
boiling
lard. Take a handful of the
potatoes,
squeeze the water from them, and dry in a napkin;
separate the slices and drop into the
lard, being
careful that the pieces do not adhere to each other. Stir with a fork till they
are a light brown color. Take them out with a wire
spoon, and drain well before putting into the dish. Do not put more
than a handful into the
lard at a time. Do not cover
the dish when served.
CABBAGE A LA CAULIFLOWER. |
Mrs. R. P. Brown.Cut the
cabbage fine, as for slaw; put it into a
stew pan; cover with
water, and
keep closely covered; when tender, drain off the
water; put in a small piece of
butter with a little
salt;
one half a cup of
cream, or one cup of
milk. Leave on the stove a few
minutes, before serving.
Mrs. Charles Spinning.Beat together
the
yolks of two eggs; one half cup of
sugar; one half cup of
vinegar; a piece of
butter
the size of an egg;
salt, and a little
cayenne pepper. Put the mixture in a sauce
pan, and stir until it boils; then stir in one cup of
cream. Let it boil. Pour it over the
cabbage while hot.
One large cup of
rice; pick it over and wash thoroughly and drain; put
it in a bucket and cover closely; set in
boiling
water; don't stir while cooking. Steam till soft. Season and eat
while warm with
cream.
Mrs. W. R. S. Ayres.Take one cup of
rice; half a pint of
water,
and put on to boil; when the
rice has absorbed the
water, put in one pint of
sweet
milk, and let boil three-quarters of an hour; don't stir while
cooking.
View page [49]
Take cold boiled
rice; add three
eggs, with
sugar and
lemon peel to your
taste. Make into oval balls; rub with
bread crumbs,
and dip them in beaten
egg. Fry in
butter; when done, sprinkle
sugar over them.
Cut in slices and lay in
salt and
water for one or two
hours; wipe dry and season with
pepper and
salt; dip the slices into
yolk of an
egg and
grated bread crumbs. Fry in
butter till brown.
Hattie B. Brown.Slice, pare and
parboil; mash, and season with
butter,
salt and
pepper; one
egg to a plant; about two tablespoonsful of
flour; milk enough to make a
batter. Drop a spoonful at a time into
hot lard, and
fry like fritters.
Mrs. S. Craighead.Take a full grown
egg plant; cut it in two, lengthwise; take all the
inside out (leaving the skin about half an inch thick); chop it quite fine; mix
with it about as much
bread crumbs as you have of
egg plant; salt and
pepper to taste; one teaspoonful of
sugar. Have ready a tablespoonful of
butter in a skillet, and, when
hot, put in the mixture, and let it cook about ten minutes, stirring it
occasionally. Then return it to the shells; put in the
oven and bake about one half hour. Serve in the
shells.
Mrs. Geo. L. Phillips.Wash and
scrape; cover with
water and a little
salt. When tender, pour off the water; chop then up
immediately, or they will turn black; put into a kettle; add half a pint of
cream; one teaspoonful of
flour; a lump of
butter. Pour
over and let come to a boil.
View page [50]
Parboil
oyster plant; scrape off the outside; cut it in
slices; dip it into beaten
egg and fine
bread crumbs; fry in
hot
lard.
FRIED OYSTER PLANT, NO. 2. |
Scrape the
roots, and boil in
water,
with a little
salt, until tender; drain and mash them;
put in a small lump of
butter and one
egg; season with
pepper and
salt; add
flour enough to
make them stick together. Make into cakes, and fry, in
butter.
Mrs. Evans.Skin, and cut up in long
slices; put in a pot, with points down; boil till tender; pour off water, and
drain; mash, with
butter and
salt.
Cut in squares, leaving on
the rind, and bake in the oven like sweet potatoes.
E. C. B.After being carefully washed,
stuff it into a sauce pan, without any water; sprinkle
over a little
salt, and cover closely; shake
occasionally while cooking. When tender, drain it, and serve with
drawn butter.
Boil
beet
tops, turnip tops,
spinach, cabbage sprouts,
poke sprouts, dandelion, and
lamb's quarters, in
salted
water, until they are tender; drain in a cullender, pressing hard.
Serve them, garnished with
hard boiled eggs, cut in
slices.
Cut off the stems and
peel off the skins of the
mushrooms; put them on the
gridiron, hollow side up; put a little
butter, pepper and
salt, on each; cook over hot coals, a few minutes; do
not turn. Serve hot, with a little more
butter.
View page [51]
Prepare as above; put
them in a stew pan, with a little
water and
salt; simmer slowly
half an hour; add
butter, a little
flour, pepper, and two
tablespoonsful of
cream. Boil up once, and serve on
toast.
MACARONI, AS A VEGETABLE. |
Mrs. R. P. Brown.Simmer one half
pound of
macaroni, in plenty of
water, till tender, but not broken; strain off the
water. Take the
yolks of five, and the
whites of two eggs; one half pint of
cream; white meat and
ham, chopped very fine; three spoonsful of
grated cheese; season with
salt and
pepper; heat all
together, stirring constantly. Mix with the
macaroni;
put in a buttered mould, and steam one hour. It is quite as good baked.
Boil half a pound of
macaroni, until quite soft; put it into a
vegetable dish, with a little
mustard, pepper and
salt, a small piece of
butter, and some
grated
cheese. Bake ten or fifteen minutes.
View page [52]
>
SALADS.
Miss L.Eight
eggs; one pint of
vinegar;
one-half pound of
butter; three tablespoonsful of
olive oil; sixteen teaspoonsful of
made
mustard; one teaspoonful, each, of
red and black
pepper. Beat the
eggs very light; stir in
a tablespoonful of
salt; add one half pint of
vinegar; one half pound of
melted
butter; set the jar in a pot of
boiling
water; stir well till cooked to a good thickness; take off the
fire, and stir in the rest of the
vinegar; then add
the
pepper, mustard, and
oil. This quantity is sufficient for three
chickens, or one
turkey.
After boiling the
chickens, chop up, not too fine;
take equal quantities of
celery and
chicken; put in
cabbage, if
you like it.
Mrs. G. L. Phillips.For one
chicken, use six
eggs, and
twice as much
celery as
chicken. Beat the
eggs
separately; one heaping teaspoonful of
mustard, in
yolks; one and a half cups of
vinegar; one large spoonful of
sugar; lump of
butter the
size of an egg; a little
cayenne pepper. Cook the
dressing same as custard. Save a little for the top.
View page [53]
MAYONNAISE SALAD DRESSING. |
Mrs. E. F. Stoddard.Into the
yolk of one raw egg, stir all the
olive
oil it will hold; if dropped in very slowly, half a pint of
oil can be used; season with
cayenne
pepper, salt and
mustard.
Mrs. R. R. Dickey.To one pint of
chopped
chicken take one pint of chopped
celery; a heaping teaspoonful of
mustard; one and a half teacupsful of
vinegar; one tablespoonful of
sugar, and one of
melted
butter; five
eggs beaten separately; a
pinch of
cayenne pepper; salt
to taste. Mix
sugar, vinegar,
mustard and
eggs together and
scald the dressing as you would float. One large
chicken will fill a pint cup.
Mrs. G. L. Phillips.One teacupful of
vinegar; put it on to boil;
yolks of three
eggs beaten with a desertspoonful of
flour; six mustardspoonsful of
mixed
mustard; a pinch of
cayenne pepper; three
tablespoonsful of
white sugar; and three of
salad oil; two teaspoonsful of
salt. Beat all together and let cook until it
thickens; stirring all the time.
Mrs. J. H. Pierce.Rub till smooth the
yolks of five hard boiled eggs; add five
tablespoonsful of
rich, sour cream, thick enough to
heap upon the spoon; season with
salt,
pepper, plenty of
mustard,
and but little
vinegar. Serve upon
lettuce alone; or add
cold chicken, or any
delicate meat or fish cut small.
Mrs. A. F. Payne.Beat one
egg with a tablespoonful of
sugar; mix one teaspoonful
View page [54]of
mustard in one half teacupful of
vinegar; add this to the
egg
and
sugar and boil until it is quite thick, stirring
all the time; pour while hot over finely cut
cabbage,
previously salted.
Mrs. A. L. Stout.Cut two bunches of
lettuce; two tablespoonsful of
mustard; two of
catsup; one
of
horseradish. Mix with
yolks of two
eggs; and
butter the size of an egg; a
little
vinegar; chop the
whites of the
eggs, and mix all together.
Mrs. J. R. Young.One
head
of cabbage; three
bunches of celery;
chopped very fine. Take one teacupful of
vinegar; a
lump of
butter the size of an egg;
yolks
of two eggs; one teaspoonful
mustard; one
of
salt; a pinch of
cayenne
pepper; two teaspoonsful of
sugar. Mix
these well; put the mixture on the stove and heat until
it thickens; stir it all the time; when cold, add two tablespoonsful of
rich, sweet cream. Pour this over your salad; and if
it does not make it moist enough, add a little
cold
vinegar.
Mrs. A. L. Stout.Take two large
potatoes; boil with the skins on; boil two
onions. When all is cold, cut the
potatoes about half an inch square; cut the
onions very fine; mix with them a handful of
parsley, cut into little pieces; also one large bunch
of
celery, chopped. Put all together; then add
pepper and
salt and wet with
about half a teacupful of
vinegar.
Mrs. Cady, Indianapolis.Boil four
potatoes; peel and slice; add half of a small
onion, cut fine; two small bunches of
celery, chopped fine;
View page [55]also
whites of two hard boiled eggs. The
yolks mixed with
mustard,
oil, vinegar,
pepper and
salt to taste.
Miss Dryden.One half
head
of cabbage; one
bunch of celery; two
hard boiled eggs, all chopped fine. Mix with it two
teaspoonsful of
sugar; two of
mustard; one-half of
pepper
and
salt. Moisten with
vinegar.
Mrs. Dr. McDermont.Put two large
spoonsfuls
of
cream on to boil, with a wine-glass of
vinegar; beat the
yolks of three
eggs, and stir in the
cream; let it boil
a moment, then set away to cool. Chop fine a small sized
head of
cabbage, and sprinkle it with
salt,
pepper and
mustard. Add the
egg mixture just before serving.
Mrs. Wm. Craighead.Beat the
yolks of two eggs, and half a pint of
cream, or rich milk; two
tablespoonsfuls
of
sugar; one of
mustard;
four of
vinegar; one teaspoonful
celery
seed; two teaspoonsful
salt; a little
cayenne pepper; a piece of
butter size of a walnut. Pour the mixture into a
sauce pan; stir constantly, until it boils. Chop your
cabbage fine, and pour the mixture over while hot. Let
it stand until cold, before sending to the table.
Mrs. D. W. Iddings.Yolks
of two eggs, well beaten; one teaspoonful of
salt and
pepper; one
tablespoonful of
sugar; three of
melted
butter; four of
vinegar; two of
water. Let come to a boil. Then put in the
cabbage and boil.
View page [56]
>
PIES.
Mrs. Eliza Pierce.One and a quarter
pounds of
flour; one pound of
shortening (two-thirds
butter
and one-third
lard); wet sufficiently with
cold water and mix with a knife; stirring as little as
possible. This quantity will make five pies.
Mrs. Jerome Buckingham.One pound of
flour; one pound
butter and
one
egg. Mix the
flour with a
lump of
butter the size of an egg, and the
egg to a very stiff paste with
cold
water; knead well for ten or fifteen minutes; divide the
butter into six equal parts; squeeze the buttermilk
all out of the
butter; roll the paste and spread on
one part of the
butter, dredging it with
flour; repeat until all the
butter is rolled in.
Mrs. James Turpin.One pound of
flour; one half pound of
lard; one quarter pound of
butter. Rub
lard and
flour well together; add
water sufficient to make a dough; and roll out into a
thin sheet. Spread all the
butter over it. Roll up the
paste into close folds as you would a sheet of music; fold over once, and roll
lightly. This quantity will make three pies.
View page [57]
Mrs. H. Strong.Three cups of
flour; one cup of
shortening;
rub lightly through the
flour; wet with
cold water; mould it as little as possible. This makes
crust for two pies.
White of one
egg to one pie; beat up and spread on top crust with a
feather, after the pie is a little cool. Then spread
sugar on with knife dipped in
hot water; repeat several times. Set in a cool oven to
dry.
Mrs. James Stockstill.To one quart of
flour; one half teaspoonful of
salt and two tablespoonsful of
butter or
lard. Rub lightly through the
flour (it
is better to use a spoon); then add only enough
water
to moisten. Take out on the board and roll very thin without kneading it;
spread with
butter in bits; sprinkle with
flour and fold evenly and square. If you desire, it
can be rolled a second time. Before putting the top crust on the pie, wet with
milk; it improves the appearance.
Boil and mash ten
potatoes; add a teaspoonful of
salt; a large spoonful of
butter, and one half cup of
milk or
cream; then stiffen with
flour until it
can be rolled out. This is nice for
pot-pie or apple
dumplings.
Pare, quarter and
core the
apples; put one tablespoonful of
baking powder in one quart of
flour; one teacupful of
butter. Mix with
milk; make
stiffer than for biscuits; roll and cut in strips, and put around the pieces of
apple. Put in a pudding dish one quart of
water; one teacupful of
sugar; and a
View page [58]small lump
of
butter; set it on top of the stove, and let it come
to a boil; then put in the dumplings. Bake in a brisk oven.
Mrs. Isaac Van Ausdal.Pour on one
quart of
flour, enough
boiling
water to make a stiff paste; one teaspoonful of
salt in the
flour. Roll the
paste half an inch thick. Cover the
apple, and tie up
separately. Boil until tender.
Mrs. H. Wyatt.Make a short pie crust;
roll two thicknesses, and sprinkle
flour between them.
Bake together in a quick oven. Have the
berries
sprinkled with
sugar. As soon as the cake is done,
split open, and spread the
berries over it, and
replace the cover.
Mrs. W. R. S. Ayres.In one quart of
flour, mix one tablespoonful of
baking
powder, and one teacupful of
butter;
roll, and cut out with a bucket lid the size of a breakfast plate. Bake in a
quick oven.
Sugar the
berries
well, and mash them; spread between the cakes, and over the outside, after they
are put together.
Line your pans with
paste; pare and cut the
peaches; lay them in thickly, with pits upward;
sprinkle
sugar over them, and bake without upper
crust.
When fresh fruit can not be obtained, canned will
answer.
One quart of
milk; two tablespoonsful of
flour; three of
sugar; two of
butter; three
eggs;
vanilla, to taste; bake
View page [59]with lower crust; beat
whites to a
froth, and put in a little
sugar; spread on, and let
it brown.
Miss M. J. Dickson.One teacupful
powdered sugar; one tablespoonful
butter; one
egg; the
juice and grated rind of one lemon; one teacupful of
boiling water; one tablespoonful of
corn
starch, mixed in a little
cold water;
cream the
butter and
sugar
together, and pour the hot mixture over them; when cool, add the
lemon and beaten
egg; take
the inner rind of the lemon, and mince very small. Bake in an open shell.
Mrs. A. DeGraff.Grate the outside of
three
lemons, and squeeze the
juice separately; take two cups of
white
sugar; one half cup of
butter; six
eggs, beaten separately; beat to a cream, the
butter, sugar, and outsides
of the
lemons; add one cup of
sweet
milk, and the
juice of the lemons. Put
whites of the eggs in last. This will make three
pies.
Mrs. J. W. S.Four ounces of
butter; one pint of
cream;
nine
eggs; juice and rind of two
lemons; three-quarters of a pound of
sugar.
Mrs. J. .Baldwin.The
juice and grated rinds of two lemons; two cups of
water; two cups of
sugar; one
small teacup of
butter; two
eggs; two tablespoonsful of
corn
starch. Boil the
water; wet the
corn starch with a little
cold
water, and stir in; when it boils, pour it on the
sugar and
butter; when cool,
add the
eggs and
lemon. Bake
with two
crusts.
View page [60]
Mrs. A. A. Butterfield.To the
grated rind and juice of two lemons, add one cup and a
half of
sugar; two tablespoonsful of
flour; lump of
butter the
size of an egg; four
eggs, beaten separately; one pint
of
milk. Stir all together, and bake.
Miss Hannah C. Strong.Mince enough
ripe
apples to fill a deep dish; then make a stiff
batter of one pint of
sweet milk; two teaspoonsful of
baking powder, and
flour
enough to make a batter; lastly a tablespoonful of
melted
butter. With a knife spread the batter over
the
apples and cook well. When done, turn into a
plate, leaving
apples uppermost; season with
sugar and
butter.
Mrs. T. A. Phillips.One large cup of
grated cocoanut; one quart of
milk; the
yolks of five eggs;
a lump of
butter size of a hickory-nut; sweeten to the
taste; beat the
whites of the eggs, and bake over the
top, after the pie is done.
Mrs. Armstrong.One
cocoanut; one quart of
milk;
three
eggs; one
nutmeg; a
little
cinnamon; a little
wine, brandy and
rose water; a piece of
butter
size of an egg. Sweeten to taste; make like a custard; stir the
cocoanut in; bake in a
crust.
Take three tablespoonsful of
butter; one
egg beaten;
grated lemon or nutmeg to your taste; three
tablespoonsful of
flour; a quart of
sweet
milk. Put in part of the
milk and mix
until smooth; then add the rest of the
milk; bake it
on a
crust.View page [61]Beat the
whites of two or three eggs with
sugar, as for icing; with a little
tartaric acid in it. When the pies are baked, spread
the icing over them and put them back in the oven to brown; being careful not
to have it too hot. The above will make three pies. Pies you intend for the
second day, do not put on the icing until the morning before you use them.
A bowl containing two
quarts of
hot water set in the oven of the
stove, prevents any article from being scorched; such as cakes,
pies, &c.
To one pint of
stewed pumpkin take one quart of
milk; a pinch of
salt; six
eggs. Ginger and
grated lemon or nutmeg are good spices for the
pies.
One pint of
grated pumpkin (raw); one quart of
milk; six
eggs;
sugar and
spice to taste.
Boil the
pumpkin in the
milk
until it swells; then let it get cold; add
eggs and
sugar with any
spice you
choose.
Mrs. Evans.Four pounds of
squash; one quart of
milk;
four
eggs; a pinch of
salt,
nutmeg, and
sugar to
taste.
The
juice and part
of the rind of one orange; two tablespoonsful of
corn
starch; one teacupful of
hot water with
one quarter box of
gelatine dissolved in it; mix and
bake in one or two pies; to be eaten cold.
To one teacupful of
grated pineapple, add one half teacupful of
sugar. Bake with
paste top
and bottom thirty minutes.
View page [62]
Mrs. Lucy Green.Scald one quart of
milk; grate in four large
potatoes, and four ounces of
butter, while the
milk is
hot. When cold, add four
eggs well beaten;
spice and sweeten to your taste; bake with under
crust.
Mrs. J. Stockstill.One pound of
sweet potatoes, boiled and rubbed through a
sieve; one half pound of
butter; one half pound of
sugar; quart of
milk; seven
eggs beaten separately. Warm the
butter and
milk and add other
ingredients;
nutmeg and
brandy to taste.
One teaspoonful
tartaric acid; two cupsful pounded
crackers; two
eggs; one and a
half cups of
sugar; five cupsful of
water. Bake with two
crusts.
Grate the
apples; then make a custard of one pint of
milk; three
eggs; a pinch of
salt; small lump of
butter,
and a little
grated cracker; nutmeg, or
cinnamon. This will make two pies.
Take a small piece of
bread dough; work in
butter
until quite short; then line the sides of a pie dish; fill with good cooking
apples, and cover with a pretty thick
paste. When baked, lift off the crust; turn it bottom
up on another dish; then put
sugar and a small lump of
butter with the
apples, mix
and spread on the crust; add
spice if you like. To be
eaten warm with
cream.
View page [63]
Mrs. E. F. Stoddard.Two pounds of
beef, cooked and minced; one and one half pounds of
beef suet; two pounds of
currants; two pounds of
raisins; one half pound of
citron; two and one half pounds of
apples, chopped fine; two pounds of
sugar; juice of three lemons;
one tablespoonful, each, of
cloves,
cinnamon, and
nutmeg;
cider to thin; use
brandy,
and
sherry wine, to taste, when making up the
pies.
Mrs. L. A. Tenney.Seven pounds of
lean beef (a neck is best); boil until very tender,
without
salt, in a little
water, adding more if needed to prevent burning; save
one half pint of the liquor. When the
meat is cold,
chop it fine; add to it six quarts of
tart apples; two
quarts of
cider, or
juice of spiced
fruit; two quarts of
brown sugar; one and
one half pints
New Orleans molasses; two cups of
strong green tea; two pounds of chopped
suet; the
juice of the
meat; one and one half
desert-spoonsful
of
cloves, two of
cinnamon;
four
nutmegs; a little
mace;
four
desert-spoonsful
of
salt and three pounds of
raisins. Boil slowly one hour and a half, stirring
occasionally, to prevent burning. This will keep, in a covered stone
jar, without fermenting.
If too thick, when you make the
pies, warm and thin with a little
cider or fruit
juice.
A tablespoonful of
wine
or brandy, poured into the pie, with
nutmeg grated over it, just before covering, is an
improvement.
Mrs. J. J. Patterson.Take two pounds
of finely
chopped beef, of the best quality; four
pounds of
raisins, after they are stoned; two of
currants, picked and dried; two and one half pounds of
beef suet; two pounds of
apples, after they are chopped; two pounds of
View page [64]sugar; one pint of
wine, and one of
brandy;
nutmeg, cloves,
mace, and
cinnamon, and one
large piece of
citron, cut up fine.
Miss B. Pease.Twelve
apples (part sweet), chopped fine; six
eggs, well beaten; half a pint of
cream; raisins, and
spice.
One cup of
vinegar; two cups of
water;
one cup of
sugar; one of
molasses; one of chopped
raisins; two of
bread crumbs;
one half cup of
butter, and two
eggs. Spice to suit taste.
Bake with upper and lower
crust.
View page [65]
>
PUDDINGS.
In boiling puddings, have
plenty of
water in the pot boiling when the pudding
goes in, and do not let it stop. Have a teakettle of
boiling
water at hand to add to as it evaporates. The pudding should be
frequently turned. When it is done, dip it in a pan of
cold
water, to prevent its adhering to the cloth. In using
pudding moulds, grease well with
butter; tie lid on closely, and set in a pot with very
little
water, and add more as it is needed.
One pint of
grated bread crumbs; one quart of
sweet
milk; the
yolks of four eggs; one
teacupful of
sugar; lump of
butter the size of an egg;
rind of one
lemon. Bake in a dish, and let cool; spread
fruit over; add the beaten
whites of the
eggs; five tablespoonsful of
sugar;
juice of one lemon. Bake a few minutes.
Three-fourths of a
pound of
bread crumbs; eight
eggs, beaten to a froth; three or four spoonsful of
sugar; one
nutmeg, grated;
and one quart of
milk. Boil, and pour on the
bread. Let it remain until one half of the
milk is soaked up; then
View page [66]stir in two tablespoonsful of
flour;
one teaspoonful of
salt. Put in a mould, and boil one
hour. To be eaten with
rich sauce.
CLEVELAND BISCUIT PUDDING. |
Grate
stale bread, or light biscuit, till you have six
heaping tablespoonsful of
crumbs; sift them; beat six
eggs very light; stir into a pint of
cream
or rich sweet milk, alternately with the crumbs, a little at a
time. Beat the mixture very hard and light; then
butter some large breakfast
cups; fill with the batter, and set immediately into an oven, and
bake half an hour. To be eaten with
wine sauce.
Mix ten ounces of
finely powdered crackers with a wine-glass of
wine; a little
salt; half a
nutmeg; three or four tablespoonsful of
sugar, and two of
butter.
Beat eight
eggs to a froth; mix with three pints of
milk. Pour over the
crackers,
and let stand till soft; then bake.
Mrs. E. E. B.Eight tablespoonsful of
flour; one pint of
milk
(cold); a small quantity of
salaratus, dissolved in
the
milk; sift in
flour to
the consistency of thin
starch; add four
eggs, well beaten. Bake in a quick oven, and eat with
cream sauce.
One teacupful of
butter; one teacupful of
sugar; one teacupful of
molasses; two and one half cups of
flour; four
eggs; two
teaspoonsful of
soda; add
spice to taste. Bake one hour. To be eaten with
wine sauce.
Miss Mary E. Mitchell.One pint of
flour; same of
sweet milk;
seven
eggs; three tablespoonsful of
white
sugar, and one of
melted butter; one
View page [67]pint of
sweet cream. Mix
milk and
flour together until
smooth. Beat
eggs and
sugar
together to a froth; then add to the batter; then the
butter and a pinch of
salt;
lastly add the
cream, and bake from three quarters to
one hour. Serve hot with
sauce. It is best baked in
cups.
Two tablespoonsful of
gelatine; pour over it one pint of
boiling
water, and sweeten to taste. Prepare this at night, and keep in a
cool place. In the morning make a custard of one pint of
milk and three
eggs, using
yolks only, and
sugar. Beat
the
whites to a stiff froth; and just before serving,
cut the jelly in small squares; pour over the
whites of the
eggs first, and then the custard. It is better to let the jelly
form in the dish in which it is to be served.
Miss Hattie Brown.One quart of
milk; three tablespoonsful of
flour; four
eggs; boil the
milk, leaving out sufficient to moisten the
flour; beat the
eggs, leaving
out the
whites of three for the top; mix the moistened
flour and
eggs thoroughly
together; add a little
salt; pour the
boiling milk over it (stirring gently at the same
time); pour into pudding dish; bake about fifteen
minutes; not too fast; then beat the three
whites; add
a teacupful
powdered sugar; a little
lemon
or vanilla extract, and pour over the pudding as it comes from the
oven. To be served warm.
Mrs. A. A. Butterfield.Three
tablespoonsful
tapioca soaked four hours, or over
night; a quart of
milk; boil half an hour; one half
teaspoonful of
salt; one half teacupful
sugar; and the beaten
yolks of three
eggs; flavor to taste. As soon as this thickens like custard,
remove from the fire and stir in the
whites, beaten
View page [68]stiff; then pour into the dish for the table and set
away to cool.
One quarter of a box
of
Cox's gelatine; one heaping cup of
sugar; one large
lemon; the
whites of five eggs. Pour over the
gelatine one-fourth of a pint of
cold
water; let it soak until it is soft; then pour over half a pint of
boiling water; let it thoroughly dissolve and stand
until cold but not stiff; when it begins to stiffen, add the
whites
of the eggs beaten to a stiff froth. Whip well together and turn
into a mould and set on the
ice; make a
boiled custard, flavored with
vanilla, and pour over it.
Mrs. Dr. Craighead.One cup of
molasses; two-thirds cup of
butter; one of
water; one
teaspoonful
soda; two of
cloves; one of
salt; four
even cups of
flour; steam two or three hours;
fruit if you like.
Mrs. T. A. Phillips.Three cups of
flour; one cup of
milk; one
cup of
molasses; one of chopped
suet; one of
raisins; two
teaspoonsful
cinnamon; one of
cloves; two teaspoonsful
soda. Boil three hours.
One pound of
raisins; one of
currants; one
of
suet; one quarter pound of
citron; four
eggs; one
teaspoonful of
cloves; two of
cinnamon; one half of
nutmeg,
grated; wine glass of
brandy; one teaspoonful of
salt; one cup of
sugar; one
of
milk; flour enough to make
a thick batter.
Butter a pudding
mould, and boil four hours. Pour a little
spirits over the pudding, and bring to the table
burning.
View page [69]
Mrs. Dr. Gundry.Two and one half
pounds of
raisins; two of
currants; two of fine
moist
sugar; two of
bread crumbs; two of
suet; six ounces of
candied lemon
peel; one of
ground nutmeg; one of
cinnamon; one half ounce of
almonds; one half pint of
brandy; rind of two lemons.
Well
butter and
flour the
pudding cloth. The
water should
be boiling when the pudding is put in. Boil eight or nine hours, or divide it
and boil six hours.
Boil one pint of
milk; while boiling, stir in one large teacupful of
Indian meal; cool a little, and add three
eggs, well beaten; one pint of
cold
milk; one tablespoonful of
flour; one
half cup
sugar; one half cup
molasses; one teaspoonful of
ginger; one of
cinnamon; a
little
salt. Bake one hour and a half.
Mrs. Evans.One pint of
corn meal, scalded; two thirds of a cup of
molasses; a little
cinnamon,
and
salt; two
eggs, beaten
together (if not eggs, one teaspoonful of
soda); make
a thick batter. Put in a mould, and boil several
hours.
Miss Armstrong.One cup
tapioca, soaked several hours in
water; drain, and rub fine; one quart of
milk; let come to a boil; add a little
salt; then stir the
yolks of six
eggs, well beaten, with one and a half cupsful of
sugar; stir in the
milk; let
it boil to the consistency of custard; then add the
tapioca, and let it boil ten minutes, stirring all the
time; it must not be too thick; flavor with
vanilla.
When the pudding is cool, cover it with the
whites of the
eggs beaten, with a cupful of
white
View page [70]
sugar; put in the oven,
and bake to a light brown. This can be made the day before using.
Mrs. Mary Gebhart.Soak six
tablespoonsful of
tapioca over night, in about one
quart of
water. In the morning, stand it over the fire
until it becomes like
starch; then add the
juice and rind of one lemon, and one cup of
sugar. Pare
apples; put them
in the pudding dish, and pour the
tapioca over them.
Bake until the
apples are soft. Serve with
cream.
Mrs. Henry Stoddard.Put a teacupful
of
tapioca in a quart of
cold
water; let it stand from three to five hours; put it into a
stew pan, on a hot stove, and let
it boil thoroughly for fifteen minutes, or until it looks perfectly clear; stir
constantly, thinning it from time to time with
boiling
water, so that when done it will run from a spoon; then season
well with
salt, and add four tablespoonsful of
white sugar. Half fill a glass dish in which the
pudding is to be served, with
coddled apples,
sprinkling ground
cinnamon over the top; then pour
over it the
tapioca while still hot. When cold, serve
with
cream.
Miss Drusie Harris.One large cup of
tapioca soaked over night; six large
apples, peeled and cored; fill the
apples with
butter and
sugar. After arranging them in a pan, pour
tapioca over them, with an additional cup of
water. Bake.
Mrs. W. A. B.One teacupful
tapioca soaked over night in one pint of
water; six large
tart apples
sliced thin. Put them in layers
View page [71]in a
milk boiler and boil two hours. Serve with
cream, sugar and
nutmeg.
Put one half cupful of
rice into a dish; cover up with
water and soak over night. In the morning drain off
the
water; add two quarts of
milk; a pinch of
salt; two
tablespoonsful of
sugar; one tablespoonful
vanilla; a few lumps of
butter. Stir this well and place in the
oven. To be eaten cold.
Boil one teacupful of
rice in one pint of
water
till dry; add one quart of
new milk, and boil till
thick; then add the
yolks of three eggs well beaten;
six tablespoonsful of
sugar; the
rind of
one lemon; beat together, and put in a pudding
dish; beat the
whites to a stiff froth;
then add six tablespoonsful of
sugar; the
juice of the lemon; spread it on the pudding, and put
in the oven to brown.
Miss B. Pease.One teacupful of
rice boiled soft; when cold, add one quart of
milk; the
yolks of three
eggs; three tablespoonsful of
sugar, and
a little
nutmeg. Pour in a dish and bake half an hour;
when partly baked, stir a few large
raisins through
it. When cold, beat the
whites of the eggs with two
tablespoonsful of
sugar; spread over the
rice and bake a light brown.
Put a teacupful of
rice in a quart of
milk, and
boil slowly till soft; add a little
salt; a teacupful
of
cream, and
sugar enough to
sweeten it. Have ready, in a deep dish,
any kind of fruit, cherries
blackberries, apricots, apples or peaches, cut up and well
sweetened (uncooked). Spread the
rice roughly over,
and bake slowly two hours.
View page [72]
Kate P. Brown.To one quart of
milk, three tablespoonsful of
farina, and two
eggs. Put the
eggs, milk, and
raisins on together, and let them scald; then add the
farina, and let it cook twenty minutes; sweeten, and
flavor to taste.
Mrs. J. W. Stoddard.One quart of
milk; five
eggs; three
tablespoonsful of
corn starch; three tablespoonsful of
white sugar. Boil the
milk;
dissolve the
starch in a little
milk, and stir into the boiling
milk, with the
yolks and
sugar. Bake twenty minutes. Spread with the
whites of the eggs.
Heat one quart of
milk to boiling, then stir in slowly one cupful of
corn starch; mix with this about six good
apples, pared and sliced; add two tablespoonsful of
sugar; one of
butter, and a
little
spice. Pour the whole in a dish and bake forty
minutes.
Make a
light
biscuit dough; roll out, and spread on one quart of
seeded cherries; fold over, and fasten the edges
closely, to secure the syrup. Sew up in a pudding cloth,
previously wrung out of
hot water, and dredged with
flour. Put in
boiling water,
and boil one hour and a half.
Any other
fresh
fruit may be used in the same way. Serve with
butter and
sugar.
Take one pint of
sour cream, with a little
soda, and
flour enough,
stirred in, to form a batter. Fill a pan with nice
baking
apples, not packed too closely; pour the batter over, and bake
till brown. Eat with
cream and
sugar.
View page [73]
Six
eggs; the weight of five in
sugar; the weight of three in
flour; one teaspoonful of
baking
powder. Steam in a pudding mould one and
one half hours.
Butter thickly a pudding dish that
will hold a pint and one half; fill it nearly full of good
baking
apples, cut up fine. Pour over them a batter made with four
tablespoonsful of
flour, three
eggs, and one-half pint of
milk. Tie a buttered and floured cloth over the dish
(which ought to be quite full), and boil the pudding one and one quarter hours;
turn it out into a hot dish, and strew
sugar thickly
over it.
One pint of best
Orleans molasses; a pinch of
salt; one teaspoonful
cloves;
one of
cinnamon and one of
soda dissolved in a teacupful of
sweet
milk; flour enough to make it the
consistency of pound cake; one quart of
huckleberries;
boil two and a half hours in a pudding mould. Eat with
cream and
sugar, or
pudding sauce.
One pint of
flour; one teacupful of
sugar; one of
sweet milk; one
egg; butter size of an egg;
one teacupful
currants, and one half teaspoonful
baking powder; spread over with
melted
butter; sprinkle with
cinnamon. To be
eaten warm with
sauce.
Take half pound of
suet chopped fine; four teacupsful of
flour, and five
eggs. Beat
these very light; then add a quart of
milk and one
half teaspoonful of
salt. Rub three teacupsful of
raisins in
flour, and stir
in; scald the pudding bag and
flour it; allow room for the pudding to swell. Boil
three hours.
Dried cherries or pared dried
peaches can be used instead of
raisins.
View page [74]
One pint of
flour; one pint of
milk; made
into a batter; then add one pint of
suet; one of cut
peaches; one of
raisins; one
of
currants or dried cherries. Tie up well in a
floured cloth; put in
boiling water and boil three
hours.
Six large
apples pared and chopped; six tablespoonsful of
grated bread; six tablespoonsful of
sugar; six of
currants; six
eggs; citron to taste; a
wine-glass of
wine; a tablespoonful of
mixed nutmeg, cinnamon, and
cloves; a quarter of a pound of
butter, and three tablespoonsful of
flour. Put in a pudding mould
and boil three hours; use
cold sauce.
Miss Carrie Brown.Bake a
sponge cake in jelly-cake pans;
spread with
strawberry jam or other fruit; make the
layers of the
fruit as thick as the layers of the
cake; spread over the top and sides the
whites of three
eggs beaten to a froth; and mix with them at the moment of using
three tablespoonsful of
powdered sugar; place in the
oven a moment or two to brown.
Mrs. William Heisley.One teacupful of
sugar; three
eggs; one
tablespoonful of
butter; three tablespoonsful of
sweet milk; one tablespoonful of
baking
powder; flour enough to make it the
consistency of sponge cake. Divide in three parts and bake quickly in
jelly-cake pans; spread
fruit or
jelly between each layer; serve with
warm
sauce.
Mrs. E. F. Stoddard.One cup of
butter; two cups of
sugar;
three and a half cups of
flour; four
eggs; one cup of
sour cream;
one teaspoonful
View page [75]of
soda;
bake in two pans. For the jelly make a custard of one pint of
milk; three
eggs; two
tablespoonsful of
white sugar; one tablespoonful of
flour; flavor with
vanilla or fine
brandy. After the
milk boils, stir in the
other ingredients and let it get very thick. Open the cake when hot and put
half the custard into each. To be eaten cold with
cream.
Stale sponge or
other plain cake may be made into a nice pudding by crumbling it
into a little more than a pint of
milk, with two or
three beaten
eggs, and baking it.
Sauce--
Sugar and
butter
beaten together.
Place
crumbs
of stale cake or rolled crackers on the bottom of a
pudding dish, and put a layer of any kind of
jelly or fruit over them. Continue them alternately
until the dish is nearly full, making the crumbs form the top. Pour a custard
over it and bake; serve with
sauce.
Miss Drusie Harris.One large
stale sponge cake; one pint of
rich sweet
cream; one cup of
sherry wine; one fourth
of a box of
Cox's gelatine, soaked in a cup of
cold water two hours; one teaspoonful of
vanilla, or bitter almond; three
eggs, the
whites and yolks beaten together very light; one pint of
milk, and one cup of
sugar.
Heat the
cream almost to boiling; put in the soaked
gelatine, and one half cup of
sugar, and stew until dissolved. Remove from the fire;
flavor; and, when cool, beat to a standing froth. Cut off the top of the cake
in one piece, and remove the middle, leaving the sides and bottom
three-quarters of an inch thick. Over the inside, pour the
wine in spoonsful, that all may be evenly moistened;
fill with the
whipped cream; replace the top, which
should also be moistened with the
wine, and set in
a
View page [76]cold place. Serve with it, or pour around it, a
custard made of the
eggs,
milk, and the other half cup of
sugar.
Mrs. J. R. Young.One half of a pound
of
flour; one half of a pound of
suet, cut very fine; one half of a pound of
sugar; the
rind of two
lemons, and the
yolks of two eggs. Boil
it four hours in a mold. Serve without sauce.
Grate the
rind,
and squeeze the juice of two large oranges; stir to a
cream, one half pound of
butter with one half pound of
powdered
sugar; add a wine glass of
mixed rum and
brandy; beat very lightly, six
eggs; stir them gradually into the mixture. Put into a
buttered dish with broad edge, around which lay a border of
puff
paste. Bake half an hour; and, when cold,
grate
sugar over it.
Mrs. Munger.Nearly two quarts of
milk; six
eggs; one
cocoanut, grated; sugar to
taste; one teacupful of
butter; add
nutmeg, after it is placed in the oven. Stir once or
twice as soon as it commences to form.
Mrs. J. W. Stoddard.One quarter of a
pound of
butter; the
yolks of five
eggs; one quarter of a pound of
sugar;
beat the
butter and
sugar
together; add a little of the
cocoanut at a time, and
one half teacupful of
cream. Don't bake too long, or
it will destroy the flavor. After it is baked, beat the
whites of
the eggs, with four or five tablespoonsful of
sugar; spread over the pudding, and bake a light
brown.
View page [77]
GERMAN CHOCOLATE PUDDING. |
Mrs. S. B. Smith.Two ounces of
grated chocolate; two ounces, or four tablespoonsful,
of
flour; the
yolks of four
eggs; one pint of
milk; two ounces of
butter. Put the
butter over
the fire to melt; when hot add the other ingredients, and stir till it
thickens; when cool add the
yolks of four more eggs;
beat the
whites of the eight eggs, and add them.
Butter a pan, and, after putting in the pudding,
sift
sugar over the top, and bake one half of an hour. It rises like a
batter pudding, and must be sent to the table hot as soon as it is taken from
the oven. Put more
sugar in the
milk, and use more
chocolate,
if desired.
Mrs. James Stockstill.Not quite one
quarter of a pound of
Baker's chocolate, scraped and
dissolved slowly in one quart of
milk; sweeten to
taste, and flavor with
vanilla. Beat the
yolks of three eggs, with one half tablespoonful of
corn starch. When the
chocolate boils, stir in and boil up once; pour in a
dish (to be brought to the table). Beat the
whites and
spread on the top with
cracked almonds and
coarse sugar sprinkled over; brown slightly.
H. Maillard.Scrape very fine two
ounces of
Maillard's single, double or tripple vanilla
chocolate and add it to half a teaspoonful of
powdered
cinnamon. Put it into a pan; pouring over it one quart of
new milk; stirring it until it boils; and adding by
degrees four ounces of
sugar; milling the
chocolate until it is smooth and light; then pour it
out to cool. Beat eight
eggs to a froth; mix them with
the
chocolate; pour into a buttered dish and bake
three quarters of an hour. Serve cold with
sifted
sugar over it.
View page [78]
Mrs. J. J. P.One large coffee cup of
white sugar; half the
rind of one lemon;
one teaspoonful of juice; a lump of
butter the size of an egg; one half pint of
water; add a teaspoonful of
corn
starch mixed with a little
water; let all
simmer, but not boil.
Mrs. Crane.One-third of a pound of
butter; one third of a pound of
sugar; three
eggs; wine glass
of
milk or cream; the
rind of an orange
grated; one half of a
nutmeg grated; one
tablespoonful of
brandy; two of
rose
water; two ounces of
sponge cake. Pour
the
cream or milk over the cake to moisten it; then
stir this with
sugar and
butter; beat your
eggs; mash
the cake very fine and mix all together with the
brandy and
spice.
Lemons can be used in the same way; only add the
juice of half a lemon. Serve with
sauce.
One cup of
milk; one of
sugar; three
tablespoonsful of
corn starch; boil it a few minutes;
then add one tablespoonful of
butter and two of
brandy.
One cup of
sugar; a little less than one half cup of
butter; work together until smooth; add a wine glass
of
wine; flavor with
nutmeg,
and stir in boiling
milk until the whole is of the
consistency of thick cream. Send to the table, and stir well when served. Don't
put the
wine in until perfectly cold.
One fourth of a cup of
butter; one cup of
sugar;
yolk of one egg; one half glass of
wine; one half teaspoonful of
flour; beat well together; then pour on a teacupful of
boiling water. Let it simmer.
View page [79]
One cup of
sugar; two
eggs; three
tablespoonsful of
cold water; set over a
teakettle of
boiling water;
stir all the time, till well cooked. Then put a piece of
butter size of an egg in a bowl, and pour the mixture
over it. Flavor to taste.
One cup of
sugar; one half cup of
butter; yolk of one egg; one
glass of
wine or brandy. Heat the
wine before mixing, and, when ready to send to the
table, beat the
white of the egg very light, and put
on top of the sauce.
SAUCE FOR MINUTE PUDDING. |
Four heaping
tablespoonsful of
sugar; one of
flour; two of
butter. Beat
all together until like cream. Just before using, stir in
boiling
water to make it the consistency of
starch. Flavor with
vanilla,
the last thing.
Mrs. C. Wright.Stir to a cream one
cup of
butter and three cups of
sugar; add one half cup of
wine; one teaspoonful of
lemon
essence; cinnamon and
nutmeg to suit the taste. Beat till light and creamy;
smooth into shape, and put upon the
ice until the
pudding is served.
Make a rich syrup of
white sugar; boil it; and put in
ground
cinnamon and
nutmeg while boiling. Serve
hot.
SAUCE FOR MERANGUE PUDDING. |
One half pint
of
water; one quarter pound of
white
sugar; one quarter pound of
butter rubbed
into a tablespoonful of
flour; boil a short time;
adding a sliced
lemon just before taking from
fire.
View page [80]
Mrs. Henry Stoddard.One pint of
wine; the
yolks of six eggs,
and the
whites of three; a sufficient quantity of
lemon; ground cinnamon and
sugar to taste. Heat the whole over the fire, but
don't let it boil. Serve hot.
VINEGAR SAUCE FOR PUDDINGS. |
One cup of
brown sugar; one of
water;
pinch of
salt; one spoonful of
butter; a few drops of
essence of
lemon; one spoonful of
vinegar. Beat
butter, sugar,
lemon, vinegar, and
flour well together; pour the
water boiling on them, and let it scald up.
View page [NONE OF THE ABOVE]
[Editorial note: The following 38 recipes within this chapter are handwritten.]
>
Fruit Cake
2 cups butter-- 4 cups sugar 6 do flour (or 8) 1 1/2 cups sweet milk -- 12.
Eggs -- 1 teaspoon soda -- 2 do cream tartar -- 4 do cloves -- 4 do cinnamon --
2 do allspice -- 2 do nutmegs -- 1 lb. citron -- 3 lb raisins -- 2 lb currants
-- Brandy
>
Mrs. Custers Silver Cake
1 cup butter -- 2 do sugar -- 3 do flour less 1 tablespoonful -- 1/2 cup
sweet milk -- 1/2 teaspoonful soda -- 1 teaspoonful Cream tartar -- Lemon to
taste -- Whites of 8 eggs beaten to a stiff froth The cup of butter to be full
and solid and with the sugar worked to a cream-- Then put in the milk -- then
the flour, add whites last-- Gold cake to be made same way using the
yolks
View page [NONE OF THE ABOVE]
>
Silver Cake (Vancouver)
2 cups sugar -- 1/2 do butter -- 2 1/2 do sifted flour -- 3/4 do sweet milk
-- Whites of 8 eggs -- stir butter and sugar to a cream -- then add the Whites
well beaten to a froth, add the flour, then the milk -- stir the whole several
moments.
>
Gold Cake. (Vancouver)
Take the yolks of the eggs and beat to a stiff froth -- 1 1/2 cups sugar 3/4
cup butter beat to a cream -- 2 do sifted flour-- 1/2 cup sweet milk -- a
little soda or yeast powder
>
French Cake (Vancouver)
2 cups white sugar 3 do flour -- 1/2 cup butter 1 small cup sweet milk -- 4
eggs 1 tea-spoon soda-- do cream tartar-- little spice to taste.
View page [NONE OF THE ABOVE]
>
Custard Cake
1 cup butter stirred with 2 cups sugar to a cream -- 1 cup sweet milk -- 5
eggs beaten separate or the whites of ten-- 1 teaspoon soda 2 do cream tartar
dissolved-- 4 cups flour or enough to make it stiff enough, flavor to suit the
taste. To be baked in jelly cake pans-- The custard, to put it together with,
is nuts or currants chopped fine and one pint sweet milk-- 2 eggs stirred up
with 3 spoonfuls corn starch guess at the sugar and flavor to suit taste. Let
the milk come to a boiling heat and stir in the balance until thick like
custard.
>
Roll Jelly Cake (Vancouver)
2 spoonsfuls sour milk-- 2 do sweet milk-- 1 cup sugar-- 1 cup flour--
essence-- 3 eggs beaten separate
View page [NONE OF THE ABOVE]
>
Pork Cake (Vancouver)
1 po pork chopped fine-- 1 do raisins 1/4 " citron-- 1/2 pint molasses-- 1/2
pt brown sugar-- 1/2 pt boiling water poured on the pork-- 1 teaspoon each of
soda-- alspice-- cloves- cinnamon & nutmeg. 1 quart flour more or less--
according to the judgment--
>
Kentucky Pound Cake (Sarah)
3 cups sugar-- 2 do butter-- 4 cups sifted flour, heaping, 2/3 cup sour
milk-- 1/2 teaspoon soda-- 9 eggs-- mix sugar and butter to a cream -- then
stir 3 eggs and one teacup flour alternate -- (most beat the eggs) adding milk
last Stir eggs & flour well before adding the next 3 eggs &
flour.
View page [NONE OF THE ABOVE]
>
Corn Starch Cake
Whites of 6 eggs-- 2 cups sugar-- 1 do butter-- 1 sweet milk-- 2 do flour--
1 do corn starch. 1 teaspoon cream tartar 1/2 do soda-- First whip the butter
to a cream. then add sugar & whip again-- then add milk with soda
dissolved-- Mix flour and cream tartar and sift. Then add alternate flour, eggs
until you have a cake-- after which you can boil or bake to your taste.
>
Cocoanut or Custard Cake
(Ettenscroll)
1 cup butter stirred with 2 do sugar 1 teaspoon soda-- & 2 cream tartar
dissolved in 1 cup sweet milk-- 5 eggs beaten separate or the whites of ten--
see 2nd page back for balance of this [GAP IN TEXT. Type: . Extent: one word]
View page [NONE OF THE ABOVE]
>
Fruit Cake. (Vancouver)
1 po sugar-- 1 do flour-- 1 do butter-- 2 do seeded Raisins-- 2 do
currants-- 1 po citron-- 10 0r 12 eggs-- 1 teaspoon soda 1/2 cup molasses--
Mace, nutmegs-- cloves cinnamon-- lemon 1 cup good brandy and some
rosewater.
>
Coffee Cake
3 cups brown sugar 1. do butter-- 5 eggs-- 1 do strong coffee (liquid) 1
tea-spoonful soda-- 4 cups flour with 2 tea spoon cream tartar in it 2 tea
spoon cloves-- do cinnamon-- 2 do nutmeg.
>
Loaf Cake
3 pds flour-- 1 pt sweet milk-- 1/2 po lard-- 3/4 po butter-- 1 1/2 po
sugar-- 5 eggs beat separately 1 1/2 pd Raisins-- 1 1/2 tea spoon soda 1/2 pint
brandy-- flavor to taste.
View page [NONE OF THE ABOVE]
>
Lemon Cake
4 tumblers flour-- 2 1/2 do sugar 2/3 do butter-- 1 do milk-- juice &
rind of 2 lemons-- 3 eggs 1 heaping tea-spoonful saleratus
>
Sponge Cake (Sargent)
2 cups sugar-- pour over it a very little cold water-- and let it dissolve
while beating the whites of six eggs-- then beat the yolks with the sugar and
slowly beat in 3 cups of flour-- stir in the whites last. Stir as little as
possible after adding the whites-- Bake in one or two pans
>
Soda Cake
2 eggs-- 2 cups flour-- 1 cup sugar 1/2 do butter-- 1/2 tea spoon soda-- 1
do cream tartar-- 1/2 cup milk-- flavor with vanilla or peach
View page [NONE OF THE ABOVE]
>
Sponge Cake (Mallory)
6 eggs-- yolks beaten separate & mixed with 1 pt sugar-- 1/2 pint cold
water. 1 pint flour the whites beaten stiff and added last-- sprinkle sugar
over top before putting in the oven.
>
Sponge Cake (Fairfield)
1 cup sugar-- put with 1/2 cup water, set it on fire and let it boil, while
beating 5 eggs. Then slowly mix the hot sugar with the eggs & add one cup
flour.
>
Cocoanut Cake
1 pd sugar 1/2 pd butter 3/4 pd flour-- 6 eggs. 1 grated cocoanut. Beat
butter & sugar to a cream add yolks well beaten, then the whites beaten to
a stiff froth-- then flour-- and last the cocoanut
View page [NONE OF THE ABOVE]
>
Sponge Cake (Fairfield)
Take 2 cups sugar pour in it a very little cold water & let stand while
beating 6 eggs-- beat the yolks first & put them with the sugar. Beat the
whites to a stiff froth, then stir into the sugar and yolks slowly 3 cups of
flour-- Stir it well then add the whites last & stir as little as possible.
Put it in one or two pans and bake slowly until done
>
White Cake (Mrs. S. Migton)
Whites of 10 eggs-- 1 cup sweet milk-- 1 butter 2. sugar. 4 flour-- 2 tea
spoonful baking powder-- Stir butter and sugar to a cream-- Sift the baking
powder in the flour-- and add it to the cream alternately with the milk-- add
the whites last, after being beaten to a stiff froth
View page [NONE OF THE ABOVE]
>
Lemon Pie
1/2 Tea cup water. 1 Lemon 5 eggs-- 1 large spoon melted butter. 1 cup brown
sugar. Squeeze the juice and grate the rind of the lemon. Stir together the
yolks. Sugar-- butter, juice and rind. Cover a plate with pastry, pour in the
mixture and bake until the pastry is done-- beat the whites to a stiff froth,
add 4 spoonsful white sugar put it on the pie and place it in the oven until it
is a delicate brown--
>
Cocoanut Pie
1 good sized cocoanut peeled and grated. 1 quart mild, sweetened like
custard, butter the size of a walnut in each pie, 4 eggs to the quart.
>
Muffins
Melt half teacup of butter in pint & 1/2 of milk-- add little salt, gill
of yeast 4 eggs stir in flour to make a batter. rather stiffer than for griddle
cakes. Keep moderately warm, and it will raise enough in 8 or 9 hours
View page [NONE OF THE ABOVE]
>
Boston Brown Bread
1 heaping quart of rye flour
1 " Indian
meal
1 " graham flour
scanty quart milk
do
warm water
1 coffee cup molasses
1 penny worth of 1 coffee cup home made yeast -- tea spoonful saternalus --
desert spoon salt -- Grease an Iron Kettle-- put in the mixture and place
immediately in a slow oven & bake six hours. or-- see 2nd page forwards
>
Cream Cake
1 tea cup cream-- 2 do sugar-- 3 well beaten eggs-- tea spoon soda. dissolve
in wine glass milk-- butter size 1/2 an egg-- flour to make thick as pound
cake-- add raisins and spice to taste & wine & brandy if you like
>
Mountain Cake
1 cup sugar-- 2 eggs-- 1/2 cup butter, do milk or water. 2 cups flour
teaspoonful a tartar 1/2 T spoonful soda-- nutmeg
View page [NONE OF THE ABOVE]
>
Sweet Potatoe Cake
1/2 po grated raw sweet potatoe. 8 eggs 1/2 po white sugar-- handful sifted
flour-- 1 grated nutmeg-- stir well and bake thoroughly in a quick oven.
>
Mince Pies
5 pounds finely chopped meat
4 " good
apples
3 " sugar-- 3 do Raisins
1 " currant jelly-- 4
oz butter
mace & cinnamon, one ounce
When this is prepared make a crust of 2/3 the usual quantity of lard and 1/3
of fat salt pork chopped fine. All to be rubbed in the flour and wet with cold
water Bake in a slow oven one hour.
View page [NONE OF THE ABOVE]
>
Boston Brown Bread [GAP IN TEXT. Type: . Extent: one word]
or-- put in a pan made on purpose and covered tight. Set in a Kettle of hot
water, the Kettle to be covered and Kept boiling from early in the morning till
2 O clock p.m. Then taken out and put on a pie pan and set in the oven to
harden the crust.
View page [NONE OF THE ABOVE]
>
Chicken Corn Pie
Prepare 2 chickens as for frying-- Then put them down and let them stew in a
great deal of rich highly seasoned gravy--until they are just done. Then have
ready picked 24 ears of green corn-- Take very sharp knife & shave them
down once or twice then scrape the heart out with the rest already scraped
down. Take a baking pan (a deep one) place a layer of the chicken, with some of
the gravy, then a layer of corn and so on. Until you get the chicken all in--
The cover with the corn and pour in all the gravy, add a small lump of butter
on the top and set it to baking in not a very hot oven. It does not take long
to cook. As soon as the corn is done its ready for the table. Either in the
same dish or turned into another, much gravy is best.
>
Rolls
Warm 1 oz butter in 1/2 pt milk-- 1 spoonful Bakers yeast-- little each--
put 2 pds flour in a pan & mix in the above, let it rise 1 hour-- Knead it
well, make into seven rolls and bake in a quick oven.
View page [NONE OF THE ABOVE]
>
Rusk---(Molly)
1 cup butter-- 1 sugar-- 1 yeast 2 eggs-- 1 pt sweet milk-- flour enough to
stir it stiff-- beat the sugar and eggs to-gether until very light-- then add
the butter and part of flour and stir again until light. Boil the milk and let
it get nearly cold -- Then add the rest of flour & milk-- Adding the yeast
last of all-- Make up in evening & let it raise til morning-- Then work it
and let it raise again. When light rub a little butter on your hands, and work
as little as possible into rusk-- Put in a pan & when light bake them.
>
Egg Omelette (Mallory)
4-eggs-- 4 table spoons Corn starch-- 2 cups sweet milk-- salt &
pepper-- Cook on top of stove & then set in the oven to brown the top--
>
Ginger Bread
1 po flour-- 1/2 do sugar-- yolks of 3 eggs-- 1/2 po butter-- Ginger to
taste
View page [NONE OF THE ABOVE]
>
Ginger Bread
1 cup brown sugar-- 1 do butter-- 1 do sour milk-- 4 eggs-- 2 tea spoons
soda-- 1 table spoon ginger-- flour to make soft as cake-- Bake in a moderate
oven.
>
Rusk
1 cup sugar. do milk-- do yeast-- do flour-- mix over night & in the
morning add half cup sugar & 1/2 cup butter-- rub together two eggs--
reserving the white of one egg beaten to a stiff froth with a little sugar to
spread over the top of the rusk when baked--
>
Jumbles
1 pound butter-- do sugar. 2 do flour-- 3 eggs-- 1/2 cup sour milk tea-spoon
soda-- Roll in white coffee sugar. This will make a large batch
[Editorial note: End of handwritten recipes.]
View page [81]
>
Custards, Creams, &c.
Mrs. J. T. Wolf.One quart of
milk; let it come to a boil; the
yolks of
three eggs; one and a half tablespoonful of
corn
starch; beat together with a little
cold
milk. When the
milk boils, stir in the
starch and
eggs. When done,
sweeten and flavor to taste. Beat the
whites of the
eggs; pour
boiling water over them in a
bowl; then lift off, on the custard.
Mrs. G. W. Rogers.One quart of
apples slightly stewed and well mashed;
whites of three eggs well beaten; four heaping
tablespoonful of
sugar. Beat together for twenty
minutes. To be eaten with
cream soon after made.
Miss Louie Phillips.Pare and quarter
tart apples and boil them gently with one
lemon for every six
apples,
till a straw will pass through them. Make a syrup of half a pound of
white sugar to each pound of
apples; put the
apples and
lemons sliced into the syrup, and boil gently until
the
apples look clear; then take them up carefully so
as not to break them, and add an ounce
View page [82]or more of
gelatine to the syrup and let it boil up; then lay a
slice of
lemon on each
apple
and strain the syrup and pour over them.
[Editorial note: The following name is written in script at the bottom left-hand corner
of page 81.]
Ms Phillips
Mrs. C. Wight.Eight large
apples; four
eggs; one cup of
sugar; one tablespoonful of
butter; nutmeg, or cinnamon,
to taste. Stew the
apples, and mash fine; add the
butter and
sugar. When cold,
add the
eggs well beaten. Bake until brown, and eat
while warm.
Take two ounces of
sugar; two ounces of
butter,
three ounces of
flour, and one pint of
milk. Mix all together well; set on a slow fire; keep
stirring until it gets the thickness of soft
butter;
then take it from the fire, and add the beaten
yolks of five
eggs; then beat the
whites of five eggs
to a stiff froth; mix well the above. Add any
flavoring you prefer. Pour into buttered
pudding cups, and bake in a moderate oven.
Mix one tablespoonful of
Sea Moss Farina with a little
cold
milk; then add one quart of
milk, and
half a teacupful of
powdered white sugar. Heat slowly;
let it boil fifteen minutes, stirring all the time. When taken off, flavor to
taste. Pour into moulds, and serve with
cream.
One quart of
new milk; six tablespoonful of
coarsely
ground rice. Wash the
rice very well, and
drain the
water off. Just as the
milk begins to boil, add the
rice, one tablespoonful at a time, stirring
constantly; boil for twenty minutes, or untill it becomes quite thick; sweeten
to taste; add two tablespoonsful of
water, and one
teaspoonful of
rose water.
View page [83]
Mrs. C. G. G.Two and a half
sheets of gelatine dissolved in
cold
water, to one quart of
milk. Sweeten and
flavor to taste.
Four
tablespoonsful of
corn starch dissolved in a little
milk Put one quart of
milk on
the stove, and, when boiling, stir the
starch into it;
add a lump of
butter the size of a hickory-nut; flavor
to taste.
Mrs. L. G. Evans.Boil in one quart of
sweet milk about ten fresh
peach
leaves, with four ounces of
sugar and one
teacupful of
corn starch dissolved in a quarter of a
pint of
cold milk; stir all the time; boil a few
minutes and turn out into a mould.
Mrs. M. Eells.One ounce of
Cox's gelatine dissolved in as much
water as will cover it; four ounces of
grated chocolate; one quart of
milk; three quarters of a pound of
sugar. Boil the
eggs,
milk, and
chocolate together
five minutes; then put in the
gelatine, and let the
whole boil five minutes longer, stirring constantly. Add one teaspoonful of
vanilla extract; and put in
moulds to cool.
Heat one quart of
milk to boiling; stir in one ounce of
gelatine that has been soaked in one cup of the
milk for an hour, and three fourths of a cup of
sugar. When the
gelatine is
dissolved, strain it through a thin muslin bag. Divide
into four portions, allowing one cupful for each. Wet one large tablespoonful
of
chocolate, with a little
boiling
water; rub it up very smooth. Put this in one portion, and set
on
View page [84]the fire, stirring until very hot, but do not
let it boil. Mix with the second portion, the
yolk of one
egg beaten very light, and heat as above. Color the third with
cochineal, or cranberry juice. Wet a
mould, and put the white in; and, when cold, put in the
pink, then the yellow, then the chocolate. Set in a cold place. Loosen, by
dipping the mould in
warm water for a second.
The general rule to observe in
making custard is to take five
eggs to one quart of
milk, and a tablespoonful of
sugar to every
egg. Beat the
eggs separately. Always boil milk, custard, rice, and
cracked wheat in a vessel set within another of
boiling
water. Stir in the
yolks of the eggs
before the
milk boils, to prevent its curdling.
Mrs. Dr. Stewart.One quart of
cream; four tablespoonsful of
white
sugar; whites of four eggs. Stir the
sugar into the
cream; then
add the
whites of the eggs without beating them; stir
all well, and flavor with
bitter almonds or vanilla.
Bake in cups, set in a pan half filled with
water; put
in the oven, and bake till it thickens.
One pint of
new
milk; one cup of
pulverized sugar; one
quarter pound of
almonds, blanched and pounded; two
teaspoonsful of
rose water; the
yolks of
four eggs. Stir this over a slow fire until it is of the
consistency of cream; then remove it quickly, and put in a dish. Beat the
whites with a little
sugar
added to a stiff froth, and lay on the top.
Mrs. E. P. Filleo.Heat two quarts of
milk; then stir in one cup of
molasses;View page [85]a small cup
of
fine corn meal; two beaten
eggs, and a little
salt. Cook
slowly one hour. If it seems too thick, thin it with a little
cold
water.
Take one
lemon, and grate it up fine; one cup of
sugar; three-fourths of a cup of
water; one cup of
butter, and
three
eggs. Take the
lemon,
sugar, butter, and
water, and put them in a pan, and let it come to a
boil. Have the
eggs well beaten, and stir in while
boiling; let it thicken, then take off to cool. Is nice for traveling
lunch.
One half ounce of
gelatine dissolved in one and one half cups of
white wine, to which is added the
rind and
juice of one lemon, and three quarters of a pound of
white sugar. Let it simmer till mixed; then strain.
When cool, but not congealed, add one and one-half pints of
cream, stirring gently, that it may not separate.
A little
orange juice and peel is an
improvement.
Mrs. Armstrong.Take the
rind and juice of two large lemons; eight
eggs; with one cup of
sugar.
Stir together the
yolks of the eggs,
lemons, and
sugar. Put in a
tin bucket set within another of
boiling
water; place over the fire; stir well for three minutes; take from
the fire, and add the
whites of the eggs, which must
be beaten to a froth. Put in custard cups, or small glasses. To be eaten before
quite cold with
cake.
Nellie Andrews.One quart of
milk; three
eggs; six
tablespoonsful of
sugar; three tablespoonsful of
corn starch. Boil like custard. Make a merangue with
the
whites, and a little
sugar. Flavor with
vanilla.
View page [86]
Nellie Andrews.Five
eggs; one quarter of a pound of
sugar; one
lemon, grated. The
yolks, sugar, and
lemon to be beaten together very light; then boil;
stir in the
whites while cooking.
Miss Drusie Harris.One box of
gelatine soaked in a large cup of
milk or
water; one quart of
milk boiled and
poured into it; then beat the
yolks of eight eggs, and
add to the
gelatine, with one and a half cups of
sugar. Let it thicken as for custard. Beat the
whites of the eggs in a dish, and pour in the custard;
mix well; flavor with
lemon or vanilla; and let cool
in the mould.
Mrs. A. Butterfield.Soak two
tablespoonsful of
tapioca in a teacupful of
milk or water over night. In the morning place a quart
of
milk over the fire; let it come to a boil. Beat the
yolks of three eggs and mix with the
tapioca; sweeten and flavor to taste. Pour in the
milk, and cook the same as
boiled
custard; when done, pour in cups. Beat the
whites to a froth with two tablespoonsful of
sugar, and put over the top.
Mrs. Jno. G. Lowe.One box of
Cox's gelatine; pour on it a pint of
cold
water, and let it stand ten minutes; then pour on four pints of
boiling water; one pint of
wine; two pounds of
sugar;
the
juice of three lemons, and the grated rind of one.
Strain immediately through a jelly bag, and let stand to
cool.
Two ounces of
Cox's
gelatine dissolved in one pint of
cold
water; soak one hour; half pint of
wine;
wine glass of
View page [87]brandy;
juice of two lemons; grated rind of one; one and three
fourth pounds of
sugar. Over this pour three pints of
boiling water; strain into
moulds.
Mrs. Admiral Schenck.One cup of
sugar; one cup of
molasses;
three fourths of a cup of
milk; one half cake of
chocolate dissolved in
water;
a piece of
butter size of a
hickory-nut; one tablespoonful of
flour mixed with a little
milk to thicken; one half teaspoonful of
soda. Boil one quarter of an hour.
Miss Fannie Clarke.One half box of
gelatine; one half pint of
cold
water poured over to dissolve it; one half pint of
boiling water; two cupsful of
sugar; juice of two lemons.
When cool, and just beginning to form, add the beaten
whites of two
eggs, and beat the whole together until it is thoroughly mixed.
Set in a cool place.
ORANGE OR LEMON GELATINE. |
Hattie B. Brown.One half box of
gelatine dissolved in one half pint of
cold water; one half cupful of
sugar; juice of six and grated rind of one
orange; and one half pint of
boiling
water.
For
lemon gelatine, after
dissolving, add one and a half pints of
boiling water;
one cup of
sugar; the
juice of three and
rind of one lemon; then strain and set to cool.
Mrs. J. J. Patterson.Beat the
yolks of seven eggs and stir them into one pint of
scalding milk with a little
sugar; boil like custard and set away to cool. Pour a
large cup of
warm water over a half box of
gelatine; set it on the stove,
but don't let it get
View page [88]hot. Beat the
whites of the eggs very light, and add enough
pulverized sugar to make it stiff; then whip one quart
of
cream, and stir into the custard; then the
whites flavored with
vanilla;
then the
gelatine well dissolved; mix thoroughly and
set away to cool (about two hours). Line your dish with either
sponge cake or lady fingers, and fill with the
mixture; let stand five or six hours.
Mrs. J. R. Young.One quart of
cream whipped to a stiff froth; one third of a box of
Cox's gelatine dissolved in one half pint of
boiling water; sweeten and flavor to taste; stir in a
little
cream; not whipped, to cool it; then stir in
the
whipped cream. Line a dish with
sponge
cake, and pour on the
cream, and set it
away to congeal. Let the
gelatine stand in
warm water until it is almost dissolved; then set the
cup in a pan of
boiling water, and, when it is
scalding hot, pour it over the
egg and
sugar.
Mrs. F. W. Grimes.One quart of
cold cream; two ounces of
gelatine; two
eggs (if the
cream is thick, omit the eggs); one-half of a pound of
sugar. Dissolve the
gelatine
in a little
milk, very slowly; beat the
eggs and
sugar together; whip
the
cream to a stiff froth; line the
mould with
sponge cake; mix the
ingredients together, and put into the mould; set it on
ice.
CHOCOLATE CHARLOTTE RUSSE. |
Mrs. D. W. Stewart.Soak in
cold water one ounce of
isinglass; take three ounces of best
chocolate; mix in a pint of
cream, adding the soaked
isinglass. Put all over the fire, and boil slowly
until the whole is melted; then take off the fire, and let it cool. Take eight
yolks, and four
whites of
eggs; beat very light, and stir gradually in the mixture in turn
with one half of a
View page [89]pound of
sugar. Simmer the whole over the fire, but do not let
it boil; then take it off, and whip to a strong froth; line the
moulds with
sponge cake, and
set it on the
ice.
Mrs. A. Brown.Three pints of
milk; four
eggs; one half box
of
gelatine; sweeten and flavor to taste. Boil as
custard. As it is taken from the fire, stir in the
whites beaten to a stiff froth. Pour into
moulds, and when cold eat with
cream.
Mrs. J. L. Brenner.To one half box
Cox's gelatine, take one and a half pints of
cold water; dissolve over the fire; then add one pound
of
white sugar; rinds of two and juice of
three lemons. Boil all together for a few minutes. When nearly
cold add the
whites of three eggs beaten to a froth.
Beat all well together; then set in a cool place. When it begins to thicken,
stir thoroughly; let stand again and beat as before. The oftener this is
repeated the whiter it will become. Pour into moulds; serve with
cream. One half this recipe is enough for five or six
persons.
One quart of
cream; two
eggs; two cups of
sugar; eggs beaten
separately,
sugar in the
yolks, then beaten very hard together; stir the
eggs into the cream; flavor to taste.
Mrs. John W. Stoddard.Two quarts of
pure cream; one pound of
powdered
sugar; whites of four eggs. Flavor to
taste.
Use five ounces of
chocolate, dissolved in warm
milk, to one gallon of
cream.
View page [90]
H. Maillard.One quart of
cream; eleven ounces
powdered
sugar; yolks of six eggs;
white of one egg; zest of
lemon, a piece as large as a nickel cent; one bar of
chocolate (Maillard's single, double, or triple
vanilla). Scrape the
chocolate very fine,
and put it with the
eggs and
sugar; stir or beat until the mixture is complete, and
add the
cream by degrees. Pour into a milk
boiler, and stir until the
cream is thick
enough to stick to the spatula; then pour the contents
into an earthen dish, or freezer, and set in a very cold
place. The boiling of the
cream is of great
importance, and requires particular attention, especially when no milk boiler
is at hand, and the
cream is boiled on open fire. In
this case, as soon as the
cream begins to stick to the
spatula, the pan must be immediately withdrawn. The
flavoring should be added after the
cream is boiled.
Before freezing it is advisable to pass it through a hair
sieve.
Mrs. Henry Stoddard.One and one half
pints of
cream; four ounces of
macaroons; six ounces of
white
sugar; the
yellow rind of one orange, grated, and the
juice of two.
If oranges can not be had, use one ounce
of
orgeat. Beat the
cream on
ice until it hangs
to the beater; then add the
sugar,
oranges, and the
macaroons
(grated and put through a sieve). Freeze like ice cream, and afterward put into
moulds.
Make a rich
lemonade; add a little
arrow
root. Be careful to stir steadily while freezing.
Juice of six
oranges, and grated rind of three; juice of two
View page [91]
lemons; one pint of
sugar dissolved in one pint of
cold
water. Mix, and freeze same as lemon ice.
One and one half pints of
water; one pint of
sugar;
juice of eight oranges, and two lemons;
whites of four eggs, beaten very light; rub some of
the
sugar on the
orange, to
extract the flavor. Boil the
sugar and
water together for ten or fifteen minutes, and pour it
over the
eggs, boiling hot, stirring all the time;
then add the
juice, which must be strained. When cool,
freeze.
Take two quarts of
rich milk, and two teacupsful of
sugar mix well together, and put into a freezer, with
ice and
salt packed around
it. Have ready one quart of
peaches, mashed and
sweetened. When the
milk is very cold, stir them in,
and freeze all together.
Strawberries can be used
in the same way, but will require more
sugar.
Take nice, ripe
strawberries; put them into a bowl and mash them; make
them rather sweeter than for the table. Let them stand until the juice is drawn
out, then freeze. Serve with
cream, or ice cream.
View page [92]
>
CONFECTIONERY.
Melt in a stew pan three ounces of
butter and one pound of
moist
sugar; stir well over a slow fire; boil one quarter of an hour;
pour out on a buttered dish and mark in squares.
Lillie.One half pound of
sugar; one quarter pound of
butter; one quart of
molasses; boil until it will crack in
cold
water. When cool it can be pulled until white.
Miss M. A. Cummin.One pound of
loaf sugar; one cupful of
water; one half teaspoonful of
cream
tartar; two of
vanilla; two of
vinegar; butter size of an
egg. Boil until it hardens when dropped into
water.
When nearly cold, pull as you would other candy.
Mrs. Ashley Brown.Take of
grated chocolate, milk,
molasses and
sugar, one
cupful each; piece of
butter size of an egg; boil
until it drops hard; put in a buttered pan and, before it cools, mark off in
square blocks.
View page [93]
Mrs. Ashley Brown.One pint of
sugar; half pint of
water;
boil till it cracks when dropped in
water; flavor with
lemon or peppermint; drop in small drops on buttered
paper.
Two pounds of
coffee sugar to one
cocoanut;
dissolve
sugar in the
milk of the
nut; then let it come to a boil and add the
grated
meat. Boil until tender; then pour out and let cool on buttered
pans; cut in squares.
Mattie.One cupful of
Orleans molasses; one cupful of
sugar; one half cupful of
butter; boil until it snaps in
water.
View page [94]
>
BREAD.
Pour three pints and a half of
cold water on one handful of
hops; grate three large
potatoes; boil the
hops
fifteen minutes; then mix together one half cup of
sugar; a large kitchenspoonful of
flour; one tablespoonful of
ginger and one of
salt; a
lump of
alum the size of a hazelnut. After straining
the
water off the
hops, pour
it over the mixture and let it boil five minutes; stir all the time. When cool,
add one pint of sponge and let stand twenty-four hours, stirring it frequently;
then jug and cork tight. Put in a cool place. It will keep three weeks.
Take three pints of
flour and put it in a crock;
boil and skin six common sized
potatoes; press them
through a cullender into the
flour; add three pints of
water in which a handful of
hops has boiled five minutes. Mix well together and
let stand fifteen minutes, or until about
milk warm;
then pour in enough
cold water to make it of the
consistency of sponge. Soak half a pint of
dry yeast
and add to it. Let it rise very light, stirring it down three or four times;
then put three quarts of
sifted corn meal into a bread
bowl and pour the
raised yeast into the middle of it.
Mix until quite stiff; spread out thin and dry it in the shade, turning
occasionally. It will dry in a couple of days.
View page [95]
In the evening, pare and cut six or
eight
potatoes; boil and mash them; add one quart of
boiling water; while hot, stir in
flour to make a batter; when cool enough, add one
teacup of
dry yeast that has been soaked in a little
tepid water. The next morning, stir up the sponge to a
thick batter with one quart of
water, and two
tablespoonsful of
salt, and add the
yeast. When light, mix in
flour and knead well; then let it rise again; mould,
and put into pans. When light, bake one hour. This will make four small
loaves.
Mrs. W. R. S. Ayres.Four pints of
good
sour milk; let it come to a boil; pour it over
two large tablespoonsful of
flour; let stand till
cool. Then make a thin batter by adding
flour and one
half teacupful of
jug yeast; let stand till morning,
then mix in
flour enough to make it stiff; knead well;
let it rise in the bowl until very light. Mould into four loaves; let it rise
again before baking. Bake in a quick oven three quarters of an hour.
In the evening, take
four medium sized
potatoes; pare and boil them; when
soft, drain off the
water, and mash, with a teacupful
of
flour; then rub the lumps out with your hands; if
too hot, add a little
cold water. Add a cake of
dry yeast soaked in a little
tepid
water; mix well, and let stand till morning. Then stir into the
sponge a quart of
milk; two tablespoonsful of
salt, and
flour enough to
make a dough. Knead well, and let it rise; then make into loaves, and, when
light, bake one hour.
Mrs. A. D. Wilt.One coffee cup of
molasses; nearly one teaspoonful of
soda, dissolved in one half teacupful of
boiling water, stirred into
View page [96]the
molasses till it foams; then mix
three parts of
Graham flour and one part
corn meal, to make a thick batter, and add one
desert-spoonful of
lard. Pour the mixture into a well
greased mould, and steam four hours. To be eaten hot.
Very nice as a pudding, with
rich sauce.
Mrs. D. W. Stewart.Take a quart of
bread sponge that has been raised over night; a small
teacupful of
Orleans molasses; one teaspoonful of
soda, dissolved in a little
water; a piece of
alum the
size of a pea, dissolved in
water. Have the
molasses, alum, and
soda well mixed into the sponge, then add
unbolted flour enough to make a soft dough--not quite
as stiff as white bread. Make into small loaves; let stand until light, and
bake. Never use sugar-house molasses or syrup.
Lena Vignos.For six loaves of
bread take three pints of
warm
water; one cent's worth of
brewer's
yeast; set it in the evening. In the morning add one teacupful of
Orleans molasses and a little
salt; mix stiff; let rise again; knead and bake as
other bread.
Mrs. C. E. Corp.One pint of
corn meal scalded; when cool, add one pint of
sponge; one teaspoonful of
soda; two thirds cupful of
Orleans
molasses; wheat or rye flour to make a
stiff batter. Place in a pan; let stand until very light. Bake one and
one-quarter hours.
Take a plate of
boiled rice warm enough to melt a lump of
butter the size of a walnut; beat two
eggs, separately. Mix with them one and one half
teacupsful of
flour, and
milk
enough to make a thick batter, adding a little
salt.
Grease the pans and bake like bread or muffins.
View page [97]
One pint of
sour
milk; one teaspoonful of
saleratus; one
pint of
corn meal; three
eggs; two tablespoonsful of
sugar, and one of
melted
butter. Bake in shallow pans.
Piqua, Ohio.Three
eggs beaten separately; put the
yolks in last; one fourth cupful of
lard and
butter mixed
together; one teacupful of
buttermilk; one teaspoonful
of
soda, and a little
salt;
corn meal enough to make it stiff as pound cake.
Mrs. Dr. Steele.One quart of
corn meal; one pint of
flour;
one pint of thick,
sour milk; one
egg; two tablespoonsful of
molasses; one teaspoonful of
soda. Mix together, putting the
white of
the egg in last. Steam one hour in a two-quart tin
pan; then bake ten minutes to brown.
Mrs. Admiral Schenck.Same quantity of
soft boiled rice and
sifted corn
meal; add a little
lard or butter; mix
with
sour milk sweetened with
soda. Bake in a deep tin pan in
a quick oven. Bring it to the table in the pan hot.
Mrs. A. Grimes.Two pints of
corn meal; one tablespoonful of
lard; two
eggs, and one
teaspoonful of
salt. Scald the
meal with the
lard in it;
cool with a very little
milk; add the
eggs and beat hard for ten minutes. If too thick add a
little more
milk. They must be just thick enough to
retain their shape when dropped from a spoon. Grease the pan, and have it hot
before putting them in.
View page [98]
Mrs. J. F. Edgar.One quart of
milk; six
eggs; three fourths
pound of
butter; two cups of
sugar; one pint of
potato
yeast; mix with
flour to a batter. When
light, make into a soft dough; let rise again; then roll out, cut, and put into
pans to rise. When light, bake.
Mrs. A. M. Woodhull.Piece of
breaddough large enough to fill a quart bowl; one
teacupful of
melted butter; one
egg; one teaspoonful of
saleratus. Knead quite hard; roll out thin; lap
together; cut with a mould; and set them to rise in a
warm place.
Mrs. D. A. Bradford.Take two pounds
of
flour; two ounces of
butter; three tablespoonsful of
yeast and a pint of
warm
milk. Stir well together, and set before the fire to rise; knead
and make into twelve rolls. Bake in a moderate oven twenty minutes.
One pint of
sweet milk; two pints of
flour; two tablespoonsful of
butter; four tablespoonsful of
yeast. Beat thoroughly and let rise five or six hours,
or all night. Before baking, add one half teaspoonful
saleratus dissolved in a little
warm
water. Pour into a shallow pan and bake half an hour.
Mrs. Wm. Clark.At night take two
quarts of
flour; rub in two tablespoonsful of
lard; make a hole in the middle and put in one pint of
cold boiled milk; one half cup of
yeast; three tablespoonsful of
sugar, and a little
salt. Let
this stand until morning without mixing; then beat hard and let it stand until
noon.
View page [99]Then roll and cut round; spread a little
butter on each one and fold over; put them into pans
and let stand until ready to bake.
Two pounds of
potatoes boiled and pressed through a
cullender; one pint of
water;
one half cupful of
sugar; one teaspoonful of
salt, and one half cupful of
yeast. Mix into a stiff dough with
Graham
flour; let it rise over night. In the morning mould into small
cakes, and, when light, bake.
One quart of
flour; a pinch of
salt; one
half teacupful of
butter; make a stiff dough with
milk; knead it a little; then beat hard with a
rolling pin fifteen or twenty minutes. Roll out and cut
into small biscuits. Stick with a fork and bake in a hot oven.
Mrs. J. H. Pierce.Into five pints of
sifted flour mix three teaspoonsful of
cream tartar; stir in one half pint of
sweet milk and one half pint of
melted
butter or fresh lard. Into this stir one half pint of
sweet milk with a saltspoonful of
salt and one teaspoonful of
soda thoroughly dissolved in it. The dough should be
very stiff, rolled in thin sheets, and cut upon the baking pan with a
knife or notched wheel.
Mrs. David Rench.One pint of
sweet milk; one teaspoonful of
cream
tartar; one half teaspoonful of
soda with
the
milk; one teaspoonful of
lard mixed with the
flour; a
little
salt; cut one quarter of an inch thick. Bake
ten minutes.
One quart of
flour; three teaspoonsful of
baking
powder; View page [100]one small teaspoonful of
salt; piece of
butter the
size of an egg rubbed thoroughly in the
flour; one
pint of
milk; drop from a spoon in buttered pans. Bake
in a quick oven.
To one pint of
sour milk, or buttermilk, add three
eggs; a small teaspoonful of
soda; a little
salt, and
rye meal sufficient to make a stiff batter; add the
soda to the
milk before the
meal; then the
yolks, and, lastly, the
whites, well beaten. Bake in muffin
rings, or drop on a griddle.
One quart of
flour; one pint of
milk;
three
eggs; one large spoonful of
melted
butter; three teaspoonsful of
baking
powder. Bake in muffin rings or cups
Mrs. G. W. H.One pint of
warm milk; three or four
eggs; a piece of
lard the
size of an egg; one teaspoonful of
salt, and one half
cup of
yeast; mix with
flour
stiff enough to drop from a spoon; let rise three hours in a warm place.
Mrs. S. Gebhart.One large cupful of
sweet milk; one of
buttermilk or sour
cream, in which dissolve one half teaspoonful of
soda; one large tablespoonful of
lard, one cup of
boiled rice;
one cup of
corn meal; one tablespoonful of
sugar, and two
eggs. Beat the
milk, rice,
lard, sour cream, and
yolks of the eggs well together; then add the
whites, beaten very light; lastly, the
flour. Bake in muffin pans.
Mrs. S. G.One pint of
boiled rice; one of
sweet
milk; five
eggs; one half cup of
butter and
lard mixed; one
pint of
sponge, and
View page [101]a
pinch of
salt. Beat the
yolks of the
eggs, rice, and
butter together; then add the sponge and
milk; stir in sufficient
flour to make a batter. Let it rise very light; beat
the
whites of the eggs, and stir in just before
baking.
Mrs. J. F. E.Two
eggs; two cups of
sweet milk;
one cup of
Graham flour; one of
wheat
flour, and a little
salt. Grease the pans
with
lard; heat them very hot; fill almost full, and
bake about half an hour.
Two pounds of
mashed potatoes; two tablespoonsful of
butter, and a little
salt;
two pounds of
flour; stir in
milk enough to make a batter; put in one half
teacupful of
yeast. Set before the fire to rise; when
light, bake in cakes the size of a muffin.
Mrs. G. W. Loomis, Suffield.One pint
of
milk; three
eggs, beaten
separately; one tablespoonful of
sugar; one
teaspoonful of
salt, and three pints of
flour; one half teacupful of
yeast, and a piece of
butter
the size of an egg, warmed in the
milk. Mix it up in
the morning, if wanted for tea. When light, stir down, and pour into pans, and
let Sally rise again. Bake from three quarters to one hour.
SALLY LUNN, WITHOUT YEAST. |
One quart of
flour; one half pint of
milk;
two
eggs; a piece of
butter
the size of an egg; three tablespoonsful of
sugar; one
teaspoonful of
soda, and two of
cream
tartar. Bake twenty minutes.
Mrs. Dr. Stewart.One half teacupful
of
butter, warmed in a pint of
milk, View page [102]with a little
salt; three well beaten
eggs;
seven cups of
sifted flour, and one half teacup of
yeast. Pour into pans, and bake when light.
Mrs. F. W. Grimes.One cup of
milk; one cup of
flour; two
eggs, beaten separately; a pinch of
salt, and a little
cream.
Half fill the cups, and bake three quarters of an hour.
Miss Sidney Simms.One quart of
flour; one half teaspoonful of
salt; a piece of
butter the
size of an egg; two
eggs; two tablespoonsful of
white sugar; one pint of
sweet
milk, and three teaspoonsful of
baking
powder. (In all such recipes, sift the baking powder into the
flour). Rub the
butter in the
flour; beat the
eggs
separately, adding the
white last. Bake in
gem pans, in a hot oven.
Mrs. E. F. Stoddard.To three
eggs, the
yolks beaten very
light, add one quart of
milk; a piece of
butter the size of an egg, cut in little pieces into
the
milk and
eggs; three
coffee cups of
flour, or enough to make a batter of
the consistency of waffles; a little
salt; two
teaspoonsful of
cream tartar; one of
soda, and, last of all, the
whites of the
eggs, beaten very light, and stirred quickly into the mixture. To
be baked in a quick oven.
One cupful of
milk; one cupful of
flour;
one
egg, and one teaspoonful of
salt.
* Bake in gem pans; let them get hot before putting in
the batter; bake quickly. Serve immediately.
[Editorial note: The following footnote and above asterisk is handwritten.]
* one Table Spoon full of melted
butter
View page [103]
Mrs. Jno. G. Lowe.Take three pints of
milk, and one tablespoonful of
butter; put them into a pan on the stove until the
butter melts; add five
eggs,
well beaten; one teaspoonful of
salt; one and one half
tablespoonsful of
yeast, and about three pints of
flour. Make up, and let rise three or four hours
before baking.
One teacupful of
boiled rice (if cold, warm it on the
stove); a piece of
butter the
size of an egg; three
eggs; add the
yolks well beaten; stir in gradually one and one half
cupsful of
flour; one cupful of
milk; a little
salt; one
teaspoonful of
soda; two of
cream
tartar, and, lastly, just before baking, stir in the
whites of the eggs, well beaten.
One quart of
sour milk; one teaspoonful of
soda, and a little
salt; two
tablespoonsful of
melted butter; five
eggs, beaten separately, and
flour enough to make a stiff batter; add the
whites of the eggs.
Put in a jar, two quarts
of
tepid water; one pint of
milk, and a little
salt; stir
in
buckwheat flour to a smooth but not very thick
batter; add one handful of
corn meal, and a teacup of
potato yeast. Cover the jar and keep in a warm place;
let rise very light; bake on a griddle.
Mrs. B. C. R.One pint of
corn meal; a small teaspoonful of
soda and
salt. Pour on enough
boiling water to make it like mush; let stand a few
minutes to cool; then take four
eggs; put the
yolks in with the meal; a handful of
flour, with two teaspoonsful
View page [104]of
cream tartar; stir in as much
milk or water (either will answer) to make the batter
suitable to bake; beat the
whites last, and put in
just before baking.
Mix two parts
buttermilk with one of
sweet
milk; one
egg; one handful of
wheat flour; a little
salt;
one teaspoonful of
soda, and as much
corn
meal as is needed to make a batter.
To one quart of well
boiled hominy, seasoned with
pepper and
salt, add one
egg; two tablespoonsful of
milk, and one of
flour. Stir
all together; mould into small cakes, and fry in a
skillet, with a little
butter or
lard.
Mrs. Gorton Arnold.Boil half a pound
of
rice to a jelly, in a small quantity of
water; when cool, mix with it a pint of
cream; eight
eggs; a pinch of
salt; nutmeg; eight ounces of
melted butter, and
flour
enough to stiffen. Fry in as little
lard as
possible.
Mrs. W. A. B.Into two quarts of
boiling water, stir
corn
meal, until it makes a smooth mush; boil half an hour; add
salt, and stir briskly. Have hot, in a
skillet, one tablespoonful, each, of
lard and
butter; drop the
boiling mush into the skillet in little pats; fry a
light crisp brown on both sides.
View page [105]
Put pieces of
stale light bread in a dish; pour some
milk (or buttermilk) over them, and let stand until
soft. Rub and press through a cullender; beat up three
eggs and stir in; add a little
salt, and a teaspoonful of
salaratus. Stir in
flour
enough to make it of the proper consistency to bake on a
griddle.
PENNSYLVANIA FLANNEL CAKES. |
The
yolks of five eggs well beaten; one quart of
milk slightly warmed; a little
salt, and
flour enough to
make a batter; add one cup of
yeast. They will take
several hours to rise and must be kept warm. Just before baking, add two
tablespoonsful of
melted butter, and the
whites of the eggs beaten to a froth. Bake on a
griddle.
Mrs. D. A. Bradford.Four
dessertspoonsful of
flour; one of
powdered
sugar; the
rind of one lemon; two ounces
of
melted butter; two
eggs,
and a little
milk. Mix the
flour, sugar, and the
grated rind of the lemon with a little
milk to the consistency of batter; then add the
butter and
eggs well beaten.
Fry and turn over.
Make a batter with eight
eggs; eight tablespoonsful of
flour, and one quart of
milk.
Have ready in a frying pan some hot
butter. To each
tablespoonful of batter add one half of a
peach, and
fry.
Cut
baker's
bread into strips thick as a lady-finger and any shape desired.
Take one pint of
cream; sweeten; add
ground cloves, cinnamon,
nutmeg, pepper, and a pinch
of
salt. Stir in the
whites of two or
three eggs, well beaten; dip the
bread in
the
cream and fry in
butter
quickly. Serve very hot.
View page [106]
>
CAKE.
In cake-baking much of the success depends on the oven, which should be well
and evenly heated before baking, and not allowed to cool.
Do not remove the cake until it is thoroughly baked, or it will fall. Try it
by piercing with a broom splinter; if nothing adheres,
it is done.
Flour should never be used without sifting.
One cup of
butter; two cups of
white
sugar; four cups of
flour; one cup of
sweet milk; six
eggs; two
teaspoonsful of
cream tartar, and one of
soda.
Miss P.One pound of
sugar; three quarters of a pound of
butter; one of
flour; nine
eggs; a piece of
sal volatile
the size of a pea, dissolved in a teaspoonful of
water. Beat
butter and
sugar to a cream; then add the
eggs, beaten separately; lastly, the
flour.
Miss M. J. Dickson.Two cups of
powdered sugar; one of
butter; three fourths of a cup of
milk; the
whites of six eggs;
three
View page [107]fourths of a cup of
corn
starch; two full cups of
flour; three
teaspoonsful of
baking powder, mixed in the
flour. Flavor with
lemon.
Mrs. J. R. Reynolds.Two teacupsful of
white sugar; three quarters of a cupful of
butter; one cupful of
sweet
milk; four of
flour; the
whites of four eggs, beaten to a stiff froth; three
teaspoonsful of
baking powder. Flavor with
vanilla, lemon, or nutmeg.
Mrs. R.One half pound of
flour; one half pound of
sugar; one quarter of a pound of
butter; one teaspoonful
cream
tartar; one half teaspoonful of
soda, and
whites of eight eggs. Flavor to taste.
Whites of ten
eggs; one and one half glasses of
sugar;
one of
flour; one teaspoonful of
cream
tartar, and one half teaspoonful of
salt.
Put the
cream tartar and
salt
in the
flour; stir in the
sugar; beat the
whites of the
eggs very light, and stir all together. Flavor with
lemon.
The
whites of five
eggs; one cup of
sugar; two and one half
cups of
flour; one half cup of
butter; one half cup of
milk;
one teaspoonful of
cream tartar, and one half
teaspoonful of
soda. Mix the
butter and
sugar together;
add the
milk; then the
flour,
in which has been mixed the
cream tartar; then the
whites of the eggs; then the
soda, dissolved in a little
boiling
water.
One cup of
butter; two cups of
sugar;
three cups of
flour; one half a cup of
milk; the
yolks of five eggs;
one teaspoonful
View page [108]of
cream
tartar; one half a teaspoonful of
soda;
flavor to taste.
Mrs. G. W. Rogers.One pound of
sugar; one pound of
flour;
one half pound of
butter; two wine glasses of
new milk; one teaspoonful of
soda; two of
cream tartar,
and eight
eggs. Beat
butter
and
sugar to a cream.
Miss Mary A. Cummin.One pound of
flour; one pound of
sugar;
one half pound of
butter; four
eggs; one cupful of
sweet
milk; two teaspoonsful of
cream tartar,
and one teaspoonful of
soda, in the
milk. Flavor to taste. Beat the
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