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
