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.
BEEF SOUP.
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.
BEAN SOUP.
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.
CORN SOUP.
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.
TOMATO SOUP.
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.
OKRA GUMBO.
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 yourchicken; 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.
PLAIN GUMBO SOUP.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.
PLAIN CALF'S HEAD SOUP.
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.
CORN AND TOMATO SOUP.
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 andpepper; 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.
GREEN PEA SOUP.
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.
PEA SOUP.
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.
MACARONI SOUP.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.
NOODLES FOR SOUP.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.
MEAT BALLS.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.
DUMPLINGS.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.
FISH.
BOILED 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.
FRIED 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.
BAKED FISH.
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,
summersavory, 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.
BAKED CODFISH.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.
STEWED CODFISH.
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.
FISH FRITTERS.
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.
CLAM FRITTERS.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 thinbatter; 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.
FISH SAUCE.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.
ANOTHER SAUCE FOR FISH.
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.
TURBOT A LA CREME.
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.
PICKLED SALMON.
Mrs. Geo. W. Hoglen.Soak
salt salmon twenty-four hours, changing the
water several times; afterward put boiling
water around it (notover it), and let
it remain fifteen minutes, then pour on boiling
vinegar, with cloves and
mace added.
LOBSTER CROQUETTES.
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.
OYSTER SOUP.
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.
OYSTER SOUP.
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.
STEAMED OYSTERS.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.
ESCOLLOPED OYSTERS.
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.
ESCOLLOPED OYSTERS.
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.
OYSTER PIE.
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.
OYSTER PATTIES.
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.
BROILED OYSTERS.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.
OYSTER FRITTERS.
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.
FRIED OYSTERS.
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.
OYSTER CROQUETTES.Take a can of the best
oysters; pick them over and dry ina 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.
OYSTER CHOWDER.
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.
COVE 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.
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.
BOILED TURKEY.Stuff the
turkey as for roasting. A very nice dressing is made
by chopping half a pint of oysters and mixing themwith 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.
TO ROAST A TURKEY.
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;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.
POTATO STUFFING.
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.
APPLE STUFFING.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.
CHESTNUT STUFFING.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.
BOILED CHICKEN POT PIE.
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 morewater 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.
CHICKEN PIE.
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.
CHICKEN PIE.
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.
FRICASSEED CHICKEN.
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.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.
TURKEY SCALLOP.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.
CROQUETTES.
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 quitestiff, 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.
CROQUETTES.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.
CURRIED CHICKEN.
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 flourand 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.
TOMATO STEWED BEEF.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.
STUFFED BEEFSTEAK.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.
POUNDED BEEF.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, andwhen
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.
PRESSED BEEF.
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.
CORN BEEF PICKLE.
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.
CORN BEEF.
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.
SPICED BEEF.
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
thesize 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.
SPICED BEEF.
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.
VEAL OMELET.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.
VEAL ROLL.
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.
VEAL CUTLETS.
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.
VEAL CROQUETTES.
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.
SCOLLOPED VEAL.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.
MARBLED VEAL.
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 moretongue; 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.
IRISH STEW.
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.
SWEETBREADS.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.
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.
FRIED LIVER.
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.
MOCK TERRAPIN.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.
DRIED LIVER.
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.
BOILED HAM.
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.
Takethe 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.
BAKED HAM.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.
HAM SANDWICHES.
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.
TRAVELING LUNCH.
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.
SANDWICHES.
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.
HASH.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.
CRACKER HASH.
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.
HAM BALLS.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.
FRIED PATTIES.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,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.
FRENCH OMELETTE.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.
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.
CELERY SAUCE.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 potwith 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.
TOMATO CATSUP.
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.
TOMATO CATSUP.
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.
TOMATO CATSUP.
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.
COLD TOMATO CATSUP.
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.
TOMATO MUSTARD.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.
FOR MIXING MUSTARD.
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.
MIXED MUSTARD.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.
CUCUMBER CATSUP.
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.
WALNUT CATSUP.
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 ofcloves 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.
MUSHROOM CATSUP.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.
WILD PLUM CATSUP.
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.
GOOSEBERRY CATSUP.
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.
CURRANT CATSUP.
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.
GRAPE CATSUP.
Mrs. J. D. Loomis.Ten pints of
grapes; two pounds of sugar;
one pint of vinegar; one ounce
cloves; one ounce cinnamon.
Put thevinegar 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.
CHILI SAUCE.
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.
CELERY VINEGAR.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.
CELERY SOY.
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.
TO KEEP HORSE RADISHAll winter; have a
quantity grated while the root is in perfection; put
in bottles; fill up with strong vinegar; and keep
tightly corked.
The following 13 recipes within this chapter are handwritten.
Christmas Plum Pudding- 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
Suet Pudding- 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.
Baked Pudding- 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
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.
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
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.
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
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
End of handwritten recipes.
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.
BAKED TOMATOES.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.
BROILED TOMATOES.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.
SCALLOPED TOMATOES.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.
FRIED TOMATOES.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.
SLICED 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.
TOMATO SALAD.Slice
tomatoes and serve with mayonnaise salad
dressing.
STEWED CORN.
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.
SUCCOTASH.
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.
GREEN CORN PUDDING.
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.
CORN OYSTERS.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.
CORN FRITTERS.
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.
BOILED ONIONS.Boil in four
waters and drain off; pick to pieces with a forkas 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.
BOILED TURNIPS.
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.
GREEN PEAS.
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.
FRICASSEED PEAS.
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.
STRING BEANS.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.
COOKING BEANS.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,
- 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!
BAKED BEANS.
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.
TO COOK ASPARAGUS.
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.
NEW POTATOES.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.
STEWED POTATOES.Boil the
potatoes and cut into thin slices; make a dressing by
mixing one tablespoonful of melted butter with a
little flourand a cupful
of cream; add the yolk of an
egg and a little chopped parsley. Stir up
with potatoes and serve immediately.
POTATO BALLS.
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.
POTATO PUFFS.
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.
POTATO FRITTERS.One cupful of
mashed potatoes; two eggs;
one half pint of milk; one tablespoonful of
flour, and lump of butter.
Drop in boiling lard.
POTATO CROQUETTES.
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.
SARATOGA POTATOES.
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,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.
CREAM CABBAGE.
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.
STEAMED RICE.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.
BOILED RICE.
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.
RICE CROQUETTES.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.
FRIED EGG PLANT.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.
TO COOK EGG PLANTS.
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.
STUFFED EGG PLANT.
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.
OYSTER PLANT.
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.
FRIED OYSTER PLANT.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.
BOILED HUBBARD SQUASH.
Mrs. Evans.Skin, and cut up in long
slices; put in a pot, with points down; boil till tender; pour off wat