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Title: Svensk-Amerikansk Kokbok. Swedish-English Cookbook.
Author: Author Unknown
Publisher: Chicago: The Engberg Holmberg Publishing Co.

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> FÖRSTA AFDELNINGEN.

> Part One.

> YEAST AND BREAD.

Yeasts.

Boil three ounces hops in three quarts of water for half an hour. Put a handfull of dry sifted flour into a stone jar, and scald it with enough of the hopwater to make a stiff paste and set aside. Let the rest of the hopwater boil slowly for an hour and a half; strain it on the paste without stirring, and set aside to cool. When bloodwarm add a small handful of malt, mix well; tie a cotton cloth over it and let it stand untouched in a moderately cool place for forty-eight hours; then bottle and keep in a cool, dark cellar or other suitable place.

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In another way.

Boil one pint hops in two gallons water for half an hour, strain into a crock and let it become lukewarm; add two even tea spoons salt and a pint best brown sugar; mix half a pint flour smooth with some of the liquor, and stir all well together. Three days later add three pounds boiled and mashed potatoes, stir well and let stand a day or more; then strain and put in jugs, but for a day or two leave the corks loose. The yeast should be made two weeks or more before using, as it improves with age. Shake the jug well before using.

Potato yeast.

Peel and boil five potatoes, mash; add a tablespoonful of flour, a pinch each of sugar and salt and when bloodwarm add one and a half gills of stock yeast, and let it ferment for six hours.

Potato yeast with hops.

Take two handfuls of hops, put half a gallon water over them in a new coffee pot, and boil


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slowly for an hour. Pare and grate half a dozen large potatoes into a two gallon stone crock, add a half cup sugar and a tablespoon each of salt and ginger, pour over this half a gallon of the boiling hopwater, stirring all the time. When milk warm add one cup good yeast; set in a warm place until it rises, and then remove to the cellar or other cool place. The hopwater must be added to the potatoes immediately, or they will darken and discolor the yeast. This is a valuable recipe, and the manner of boiling the hopwater is especially recommended.

Potato yeast without hops.

Take four good sized potatoes, peeled, boiled and mashed, four tablespoons white sugar, one spoon ginger, one spoon salt, and two cups flour; pour over this a pint of boiling water and beat until all lumps disappear. After it has cooled sufficiently add to it one cup of good yeast, and set aside to rise. When it has risen put in a glass or stone jar, cover and set it aside in a cool place for use.

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Hop yeast.

Boil a handful of hops in two quarts water for 20 minutes; strain one half of it in three pints of sifted flour, and when the other half is cool, mix slowly with the paste. Stir in a pint of strong brewers yeast. Bottle and cork loosely and let it ferment. Next day cork tight and put in cellar.

> BREAD.

Boston brown bread.

One pint each of rye or Graham flour and as much indian meal, one cup molasses, not quite as much sour milk. One and a half teaspoonful soda, and a half pints cold water. Put on a stove over cold water, which gradually bring to a boil. Steam for four hours and place in an oven to brown over. All kinds of bread thus prepared becomes better from the steaming.

Another way.

Two cups wheat flour, cups Graham, one cup indian meal, one teaspoon soda, one cup molasses, 3 1/2 cups milk, and


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a little salt. Beat well and steam for five hours.

Cornbread.

Beat two eggs very light; mix with them one pint either sour milk or butter milk and one pint yellow sifted indian meal. Melt one tablespoonful butter with one teaspoon of salt and add to the mixture. Dissolve one teaspoon soda in a small portion of the milk and add finally. Beat all up very hard and bake in a pan in a brick oven for 45 minutes.

Another way.

One pint Corn meal, one half teaspoon soda, one teaspoon cream tartar, one teaspoon salt, one egg, and milk enough to make a stiff batter. Bake in a hot oven. The pans in which you bake should be hot and well greased before putting in the batter.

Another way.

One pint corn meal, sifted; one pint wheat flour, one pint sour milk, two eggs beaten lightly; half a cup sugar and a piece of butter as big as an egg; add lastly one teaspoonful soda in


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a little milk; add to the beaten eggs the milk and meal alternately, then the butter and sugar. If sweet milk is used, add one teaspoonful cream tartar. Bake for twenty minutes in a hot oven.

Graham bread.

One quart warm water, one half cup brown sugar or molasses, one fourth cup hop yeast, and one and a half teaspoon salt; thicken the water with unbolted flour to a thin batter; add sugar, salt and yeast, and stir in more flour until quite stiff; put it into pans and let it rise, then bake in an oven heated to an even temperature, with a gradual rise afterward.

Rye and indian bread.

Take one quart rye meal, two quarts Indian meal and scald it. The scalding may be done by placing the flour in a pan and pouring over it just enough boiling water to make it wet, not enough to make it a batter, stirring all the time with a spoon. Then take one half cup molasses, two teaspoons


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salt, one teaspoon soda, one teacup yeast; make it as stiff as can be stirred with a spoon, mixing with warm water, and let it rise over night. Next put it in a large pan, smooth the top with cold water, let it stand a short time and bake five or six hours. If you put in oven late at night you may let it remain over night. Graham may be used instead of rye.

> PANCAKES, BISCUITS, ETC., ETC.

Remarks. Soda, Saleratus, Cream of tartar and baking powder, as found in the american market, are often adulterated through mixture with terra alba or white sand. To test them, put a teaspoonful in a glass of water; if pure it will dissolve, otherwise there will be a gathering on the bottom of the glass. Some baking powders contain alum and should not be used, being very injurious.

Graham gems.

A pint of sour or buttermilk, one teaspoon soda and a little


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salt; beat all well together and add one egg, a tablespoonful molasses and Graham flour sufficient to make a stiff batter. Mix thoroughly. Bake in gem pans well greased and quite hot, in a quick oven.

Another way.

Three cups sour milk, one teaspoon soda, one spoon salt, one tablespoon brown sugar, one spoon melted lard, one beaten egg. To the egg add the milk, then the sugar and salt, then the Graham flour with the soda mixed in) together with the lard. Make a stiff batter so that it will drop, not pour from the spoon. Have the gem pans very hot, fill and bake fifteen minutes in a hot oven.

Indian gems.

Mix quickly a quart of Indian meal with sufficient water to make a thick batter; add a teaspoon of salt and stir thoroughly. Have the pans hot and greased and bake in a quick oven ten minutes.

Sweet milk gems.

Beat one egg well, add a pint of new milk; a little salt and Graham flour enough to make


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it thick enough to drop nicely from the spoon. Heat and butter the pans before dropping in the dough. Bake in a hot oven twenty minutes.

Wheat muffins.

Mix one pint milk, two eggs, three tablespoonfuls yeast and a spoon of salt with flour enough to make a stiff batter. Let it rise four or five hours, and bake in muffin rings in a hot oven for about ten minutes.

Graham muffins.

Use Graham instead of wheat flour, as above, and add two tablespoons molasses.

Biscuits.

Dissolve one rounded tablespoon of butter in a pint of hot milk; when lukewarm stir in one quart of flour, add one beaten egg, a little salt, and a teacup yeast. Work the dough until smooth. If in winter set in a warm place, if in summer a cool place to rise. In the morning work softly and roll half an inch thick, and cut into biscuits. Let them rise for 30 minutes, when they will be ready to bake.

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Another way.

Take one quart sifted flour (loosely put in) two heaping teaspoons tartaric acid and one moderately heaping teaspoon soda, one teaspoon salt, and three gills of water. Shape biscuits with spoon and floured hand.

Soda biscuits.

Sift one quart of flour; add one teaspoon soda and two of cream of tartar (or three of good baking powder), one of salt, and one tablespoonful white sugar. Mix all thoroughly and rub in one level tablespoonful of lard or butter (or half of each). Wet with a half pint sweet milk, roll out on board, about an inch thick. Cut with a biscuit cutter or tumbler, and bake in a quick oven fifteen minutes. If you have no milk, use water, but take more lard or butter.

Cinnamon cake.

When making yeast bread and the sponge is ready to be kneaded, take a portion and roll out to one quarter of an inch; put


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thin slices of butter on top and sprinkle with cinnamon, and then with sugar. Let it rise. Bake for breakfast.

Vienna rolls.

Have ready in a bowl a tablespoonful butter or lard, made soft by wanning a little, stirring with a spoon. Add to one quart of unsifted flour two heaping teaspoons of baking powder; mix and sift thoroughly together, and place in the bowl with the butter. Take enough sweet milk to form a dough of common thickness and put into the milk half a teaspoon salt, and then stir it into the flour etc. with a spoon, forming the dough, which turn out on the board and knead till smooth. Roll out half an inch thick, and cut with a large round cutter; fold each over to form a half round, wetting a little between the foils to make them stick together; place on buttered pans so as not to touch, wash over on tops with milk to give them a gloss and bake immediately in hot oven for twenty minutes. Will not hurt to let them stand half an hour before baking.

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Coffee rolls.

Work into a quart of bread dough a rounded tablespoonful of butter and half a cup white sugar; add some dried currants (well washed and dried in an oven) sift some flour and sugar over them and work into the other ingredients. Make into small rolls, dip into melted butter, place in tins, let rise a short time and bake.

Rusks.

Three pounds flour, half a pound of butter, same of sugar, two eggs, a pint and a half of milk, two tablespoons rose water, three tablespoons strong yeast. Sift the flour into a large pan, and rub it into the but- ter and sugar; beat the eggs very light and stir into the milk, adding the rosewater and yeast. Make a hole in the dough, pour in the mixture, and slowly work it into a thick batter; cover and set by a fire to rise. When light knead it well. Cut into small cakes, and knead each separately; lay them near to each other, but not touching, in shallow pans well dusted with flour; prick each one with a fork, and set in a warm place to rise


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again. When quite light bake in a moderately heated oven. They should be eaten the same day.

Lebanon rusks.

One cup mashed potatoes, one of sugar, one of home-made yeast, three eggs. Mix well, when raised lightly add half a cup of butter or lard, and flour enough to make a soft dough; when light, mold into small cakes, and let them rise again before baking. If wanted for tea, set at 9 a. m.

Johnny cakes.

Scald a quart indian meal with water enough to make a thick batter; add two or three teaspoons salt; mould into small cakes with hands floured. Fry them in fat enough to cover them. When brown on one side, turn them. Boil them thus for 20 minutes. When done, split and eat with butter.

French crackers.

One and a half pounds flour, the same amount of sugar, three quarters of a pound butter, five


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eggs (only the whites). Before baking wash over with egg and dip in sugar.

Egg crackers.

Six eggs, twelve tablespoons sweet milk, six tablespoons butter, half a teaspoon soda. Mould with flour and roll out thin.

Graham mush.

Sift Graham meal slowly into boiling water, salted; stir briskly until as thick as you can stir with one hand. Eat with milk or cream, or sugar and butter.

Oat meal mush.

To two quarts boiling water, well salted, add one and a half cup best oat meal; stir the meal in by degrees, and after stirring up a few minutes to prevent it from settling down in a mass at the bottom, leave it to cool three hours without stirring. (All mushes of this kind should be cooked in a custard kettle). This mush is especially recommended as a breakfast dish, and it is very excellent for children who need muscle-producing food.

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Waffles.

Take one quart flour, two tablespoons good baking powder, one spoon salt, and one spoon sugar, all well mixed. Add a tablespoouful of butter, two eggs and a pint and a half sweet milk. Cook in waffle-irons well heated and greased.

Another way.

One pint flour, one pint sweet milk, three eggs well beaten, a piece of butter the size of an egg or larger, a little salt, one heaping teaspoon cream tartar, half a teaspoon soda. Melt the butter and stir in flour, milk and eggs.

A third way.

One quart flour, one teaspoon salt, a tablespoon melted butter and milk to make a batter. Mix and add two beaten eggs, two teaspoons tartaric acid, and one of soda. Stir well and bake.

Buckwheat cakes.

Use buckwheat of the very best kind, free from grit and aduleration with rye and corn. Warm one pint milk and one pint water. Put half of this into a stone crock, add five tea-


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spoons buckwheat flour. Stir and beat well; add the rest of the milk and water, and lastly a cup of yeast.

Buckwheat cakes. (Without yeast.)

Two cups buckwheat flour, one of wheat flour, a little salt, three teaspoons baking powder; mix thoroughly, and add equal parts of milk and water until the batter is thick enough. If they do not brown well, then add a little molasses to the batter.

French pancakes.

Beat together until smooth, six eggs and a half pound of flour, melt four ounces butter, and add that to the batter with one ounce sugar and a half pint milk; beat until smooth. Put a tablespoonful at a time into the fryingpan, slightly greased, spreading the batter even by tipping the pan about.

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Pancakes. (Another way.)

Put in an earthen pan four whole eggs, a pinch of salt, one of sugar, three spoons of flour; beat with one quart of milk. The preparation must be very light. Bake the pancakes in a frying pan, very thickly spread with butter, turn them upside down on the table, put some currant or other jelly on one side; roll them; put them on a plate; powder them with sugar.

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> ANDRA AFDELNINGEN.
Part Two.

> MEAT DISHES.

Remarks. If you desire to obtain very nice and palatable dishes you will, of course, be particular in the selection of meats to be used. Meat from old, lean animals has a coarse, skinny fat, while the lean part (the meat itself) has a dark red color. To test the meat, press the finger into it. If the pressed part immediately swells up again, then it is fresh and good, but if the hole made swells out slowly, you can take for granted that the meat is old and bad. For steaks, sirloin or por-terhouse should be used, round steak being tough. The rule to prepare a roast is to fry it as many quarters of an hour as it weighs pounds, and 15 minutes


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extra. For instance, if a roast weighs 3 pounds, then fry it 45 minutes plus 15 or an hour altogether. But if the meat should be inferior, you may have to fry it a little while longer in order to get it properly done.

[Illustration: An illustration of a roast beef surrounded by potatoe halves.]

Roast beef.

Take a chunk of meat (according to pleasure as regards size). Beat it thoroughly all over; lay it in the roasting pan and baste with melted butter; put it in a well heated oven, and while roasting baste it frequently by its own drippings, which will make it brown and tender. If growing to brown through fast roasting, turn a glass of cooking wine into the bottom of the pan, and repeat that as


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often aa the gravy cooks away. Season with salt and pepper. You may also squeeze a little lemon juice over it.

Beef steak with onions.

Slice the onions thin and drop into cold water. Put a steak into the pan with a little suet. Skim out the onions and add them to the steak, season with pepper and salt, cover tightly and put over the fire. When the juice of the onions has dried up and the steak has browned on one side, remove the onions, turn the steak, replace the onions, and fry till done.

Beef steak broiled.

Lay a thick tender steak upon a gridiron, well greased with butter or suet over hot coals. When done on one side have ready a warmed platter with a little butter on it; lay the steak, without pressing it, cooked side down, so that the juices which have gathered may run on the platter, then quickly place it upon the gridiron again and cook the other side. When done place upon the platter again, spread lightly with butter, season with salt and pepper, and


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keep warm for a few moments over steam, but not long enough for the butter to become oily. Serve on hot plates. Garnish with sprigs of parsley, fried potato or browned potato balls, placed around the platter.

Meat stew.

Heat milk and water (about half each) and thicken with a beaten egg and a little flour. When nicely boiled, add the beef, either chipped or sliced as desired, and almost immediately remove from the fire, as the less it is cooked, the better. If the beef is very salt, soak it in warm water before boiling.

Fricasse of beef.

Cut the beef into thin slices, take som fine cut parsley, cut a small onion in four quarters, and put all together in a stew pan with a small piece of butter and some strong soup stock; Season with salt and pepper; let it simmer 15 minutes; then mix in the yolks of two eggs and a teaspoon Worcestershire sauce.

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Hamburger steak.

Mince, but not too fine, some round steak, and mix with it an onion chopped fine, a little cayenne, black pepper and salt. (Some add a little currie powder, or part of a red pepper pod, if desired hot.) When well mixed, fry in a little lard or clear drippings; when well done dish on a small platter, and set in the oven long enough to brown over the top. Garnish with sprigs of celery top.

[Illustration: An illustration of a rump with various vegetables.]

Beef a la mode.

Into a piece of the rump, cut deep openings with a sharp knife; put in pieces of pork cut into dice and previously rolled in pepper, salt, cloves and nutmeg.

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In an iron stewpan lay pieces of pork, sliced lemon, sliced onions, one or two carrots, and a bay-leaf; lay the meat on and put over it a piece of bread-crust as large as the hand; pour over all a half-pint wine and a little vinegar, and afterward an equal quantity of water or rich broth, until the meat is half covered; cover the dish tightly and cook until tender; take out, rub the gravy through a sieve, skim off all fat, add some sour cream, and then return to the stewpan to cook ten minutes. If desired, the meat may be prepared some days before in a spiced vinegar or wine pickle.

Meat balls.

Cut thin slices from the leg of an ox, and be careful that you get the tender portion. Pound the meat well with a woodon club. Scrape away all cords and sinews; chop it very fine. Add to three pounds of meat one pound of good lard or butter, four eggs, four good rusks softened in sweet milk, a little


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finely chopped onion and salt and pepper to suit. This you work until it becomes consistent, then dilute it with sweet milk to make it sufficiently thin. Then you form balls in size to suit. Strew them with grated bread and fry in butter until brown. Serve with any kind of greens and also potatoes.

[Illustration: An illustration of a plate of stewed beef.]

Stewed beef.

Mince some cold and rare roast beef including the fat; put in a small stew pan, rubbed with a clove of garlic, a little water, half a small onion, pepper and salt, and boil it until the onion is quite soft; then add the minced beef with some of its gravy and stew gently, but do not let it boil. Prepare toasted bread cut in small pieces and lay around the edge of a small dish; add a little vinegar to the stew and pour over it.

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Ragout of beef.

Cut one or two slices of salt pork into dice, and fry until brown; pour in a little stock or water, in which cook three or four potatoes cut in slices, a sprig of parsley, thyme, and a small bay-leaf, pepper and salt. Half an hour before serving, put in slices of cold roast beef, adding a dash af vinegar if you like.

[Illustration: An illustration of a calf's forward half.]

Stewed calfs head.

Scald a calfs head, cut it in two, clean well and let it boil until it gets soft. Remove and separate all bones and other matter that cannot be used


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and cut the meat in slices. Put a pan on the fire with water in which stir a handful flour and an egg. Pour on it the bouillon made by boiling the head. When the gravy is done you put the meat in it together with some salt, pepper and sherry wine to give it an agreeable flavor.

[Illustration: An illustration of a plate of veal steak.]

Veal steak.

Cut some slices from a thick calfs leg. Pound them well and strew some salt and pepper over them. Melt a little butter in a frying pan over a hot fire, put the veal in the pan and let heat through quickly on both sides. Then place the veal with the butter in another pan, and when all the slices are done in


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this way, pour the butter back in the pan together with a pinch of flour. A spoon strong beef tea and a few drops soy are added thereto; beat and pour over the veal on a warm dish. It is served with eggs or greens.

Veal cutlets.

When they are cut so that one bone remains with each the meat is made into a round shape and chopped across with the dull side of the knife; then they are sprinkled with salt and pepper. In this state they can be kept two days. When to be used dip them in melted butter, roll in bread crumbs, mixed with chopped parsley, and fry in cast iron pan. Serve with vegetables.

Glazed cutlets.

These are prepared as the next preceeding and are fried on a hot copper plate or cast iron pan with very strong heat and but a few moments before serving. When taken from the frying pan they are dipped in warm meat juice and placed in a wreath around the plate with mushrooms or greens.

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> MUTTON AND LAMB.

Remarks. Mutton should always be quite fat. The fat should be clean, hard and white. If it is yellow the meat is old and should not be used. The lean part of a fat sheep is soft and tender, with a dark red color. The longer the meat is allowed to hang before cooking the more tender it gets. Mutton can be preserved by washing daily with vinegar. During summer flies are kept away from the meat by rubbing pepper and ginger into it. For a roast select from the shoulder or thigh, for cooking take the shanks or for stew the breast.

[Illustration: An illustration of a large roast mutton.]

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Mutton with rice.

Mince into dice, pieces of cold mutton, add one cup of cold boiled rice to each cup of meat; butter a sauce pan well, pour in a little water, add the mutton and rice, and stir until hot. Then pour in two eggs, slightly beaten and stir until cooked. Sprinkle with pepper and salt.

[Illustration: An illustration of mutton and rice.]

Boiled mutton.

Into a large pot of boiling water put a handful salt. Select a leg of mutton, with the fat clear and white; wash it and rub salt into every part. If desired rare, cook two hours; if well done three hours or more. Make sauce


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by a pint of hot milk thickened with flour; add butter, salt, pepper and two teaspoons capers, serve on hot plates.

Lamb feet with yellow sauce.

Scald the feet and put them in water a few hours. Boil them with salt, onion and pepper, when soft take them up. Pick away the large bones and cut the feet in two parts, make sauce of melted butter and flour, thinned with the water wherein the feet have boiled. Beat two eggs with two tablespoonsful of vinegar and a little salt, which all add to the sauce.

Mutton frikasse.

Break the breast or loin of a lamb, clean and boil in a little water. When the meat seems to be cooked, take it up and cut in small pieces. Then make a sauce of butter and flour fried together, to which add some of the bouillon from the meat. Add further some sugar, salt and the grated rind of a lemon; squeeze the juice of the lemon into the sauce also; add mushrooms frizelled in butter and lastly the meat When brought to boiling, beat


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three yolks of eggs and a tablespoon cream, but see that it does not boil, as it then is apt to curdle. Garnish the fricasse with roasted bread or pastry.

[Illustration: An illustration of a plate with one dozen mutton chops.]

Mutton chops.

Roll them in salt and pepper, put in a frying pan; cover them and fry five minutes, turning but once. Then dip in a well beaten egg, and then in cracker or bread crumbs. Fry until brown on both sides.

Broiled lambs head.

A well scalded lambs head is cut in two and placed in water over night, so that all the blood is drawn out. Boil in salted water until the meat feels tender.


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Take up the meat and remove all the bones, all the white skin, as well as the ears, and everything that cannot be used, you also remove. Put the good parts in a large plate, salt and pepper; when cool, dip them in beaten eggs and roll them in bread crumbs. Then fry them brown in butter or lard.

Mutton and potato pie.

Mince cold mutton with a very little onion, salt and pepper, and put in gravy enough to make it quite moist: also a few capers. Put it into a buttered pudding-dish, spread the top with mashed potato, and set in the oven. When very hot, rub a piece of butter over the top, and brown in the oven.

> PORK.

Remarks.-Be very particular in the selection of pork. Both the fat part and the lean one, ought to be very white, and the rind smooth and cold to the touch.

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Pork chops.

Pork chops are usually fried, but if broiled, trim off most of the fat, and the meat for three inches from the small end, neatly; cook them thoroughly through, turning frequently; put on a hot platter; salt, pepper, and if most of the fat has been removed, butter them. Garnish the platter with sprigs of parsley around the edge.

[Illustration: An illustration of various pork products.]

Roasted ribs.

After trimming off the rough ends crack the ribs through the middle, rub with salt and pepper,


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fold over where cracked, and stuff with three teaspoons of bread crumbs, chopped onions and a little sage. Sew up tightly, put in the dripping-pan with a pint of water, baste frequently, turning once, so as to bake both sides evenly, until a rich brown.

Boiled ham.

Remarks:-The best ham always has a thin skin, the fatty part being firm; a small short bone, thinning out toward the end. The weight should be from eight to fifteen pounds. Test by running a knife along the lean part close to the bone, if the knife remains clean the ham is good, if greasy it is unsound or tainted.

Take a ham, say of ten to twelve pounds, pour boiling water over it, and let it cool enough to wash and scrape it clean; put it in a perfectly clean boiler, with cold water to cover it; bring it to the boiling point, then place it on the back part of the stove or range to simmer steadily six or seven hours, or until it is tender, when test it with a fork. Be careful to keep the water at low boiling point, and do not allow it to get much


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above it. If not suspended in the pot, (the better way,) the ham should be turned once or twice in the water. When done, place in a large pan to skin; dip the hands in cold water, take the skin between finger and thumb, and pull downward from the knuckle. Set it in a moderate oven, placing the lean side downward; and if you wish it breaded, sift over it powdered crackers, and take one hour. Baking brings out a great quantity of fat, leaving the meat more delicate, and the ham will keep much longer in warm weather.

Ham a l'Anglaise.

Soak the ham, boil it in water, but not fully, leaving it a trifle rare. Then let it cool. Pull off the rind and cover the whole ham with bread crumbs, and then make a covering of beaten eggs. Thus prepared, put the ham in a pan and place it in the oven, where let it become almost brown. Then take it out and make a small but deep hole in the meat, fill with a glass of madeira wine, and let it remain in the oven 2 1/2 hours. Wrap a paper around the leg and serve the ham with sauce made of meat juice and madeira wine.

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Broiled ham.

Cut the ham in slices of medium thickness, place on a hot gridiron, and broil until the fat readily flows out and the meat is slightly browned; take it from the gridiron with a knife and fork, and drop into a pan of cold water, then return again to the gridiron; repeat several times, and the ham is done. Place on a hot platter, spread it with sufficient butter, and serve quickly. If the ham is too fat, trim off a part. It is very difficult to broil ham without burning the fat, but this does not impair the flavor. Slices of salt-pork or bacon may also be cooked in same way.

Pork chops, Swedish way.

These chops are taken from the side of the back of the pig. Cut them in size according to desire, one bone for each chop. Pound them and put salt and pepper on both sides. Leave them thus an hour. Fry in a pan or on gridiron. Serve with browned cabbage or macaroni.

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[Illustration: An illustration of three birds.]

> TREDJE AFDELININGEN.
Part Three.

> POULTRY AND GAME.

Fried chickens.

Split them lengthwise, soak half an hour in cold water, wipe perfectly dry, and put in a dripping pan, bone side down, without any water. If the oven is hot and the chickens young, they should be done in half an hour. Take out and season with salt, pepper and some butter,


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let them then boil in a pan of water, wherein they lie placed close on top of each other.

Baked chickens with parsnips.

Wash, scrape and quarter a few parsnips; parboil for twenty minutes; prepare a young chicken by splitting open at back; place in a dripping pan, the skin side up, lay parsnips around the chicken, sprinkle with salt and pepper and add an egg-sized lump of butter, or two or three nice pieces of pickled pork; put enough water in the pan to prevent burning, place in oven and bake until both the chickens and parsnips are done a delicate brown. Serve the chicken separately on a platter, pouring the gravy in the pan over the parsnips.

[Illustration: An illustration of a bound and fried chicken.]

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Fricasseed chickens.

When the chickens are all cleaned and prepared, let them boil a little in salted water. Skim well and put in a little ginger, a few roots of parsley and also some pepper. Put some butter and flour on the fire, to be beaten together with the chicken bouillon, into which squeeze some juice of lemon. Beat two yolks of egg with sweet cream and add that to the other, cut the chickens in nice pieces and put them in the sauce. Shake well but do not boil.

[Illustration: An illustratio nof fricasseed chicken parts.]

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In another way.

Cut up and put on to boil, skin side down, in a small quantity of water; season with pepper and salt, also slices of onion if liked; stew gently until tender; remove the chicken, and add half a pint of milk or cream to the gravy; thicken with butter and flour rubbed smoothly together in a little of the gravy; let it boil a few minutes; add a little chopped parsley, and serve. A few slices of clear white celery from the bottom of the stalk may be added, if that flavor is liked.

Parsley chicken.

When the chickens have been picked and washed, cut them in four or more parts, according to their size; then put them in a well tinned kettle, (which cover closely,) together with butter, parsley, a pinch of salt, some white pepper, and a spoonful flour or bread crumbs. These things are to be laid in layers alternately with the chickens. Over it all pour a pint chicken or veal bouillon, and boil until the chickens feel tender. Then take out. Stir the sauce over the fire; if too


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thin, add two yolks of eggs. Finally pour the sauce over the chicken and garnish with slices of bread cut in triangular form and fried in butter.

[Illustration: An illustration of a plate of Parsley Chicken.]

Chicken with champignons.

Take some fullgrown chickens, cut them and fry them slightly over a brisk fire in butter and champignons, pepper and salt. See that they are a little brown on all sides. Add flour and bouillon, making a pretty thick sauce. When they have fried a few minutes, put up the chickens on a warm platter.


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The sauce is finished with yolks of eggs, also pour in it a few drops of lemon essence, and then pour the sauce and the champignons over the chickens.

Chickens with onions.

Cut a chicken in pieces and put in a kettle, (but preserve the blood in a vessel,) boil with pepper and salt: Let it brown lightly. Sprinkle with flour and stir a few minutes. Add a quart bouillon and a pint of red wine. Force 13 ounces Spanish onions through a sieve; add that with spices. Thirty minutes later add 15 small champignons, browned in butter, and a little lemon juice. Thicken the sauce with the blood set aside fur this purpose, and pour the, sauce over the chicken.

Chicken pie.

Cut up two young chickens, and place in hot water enough to cover them, and as the water boils out add more, so as to have enough for the pie, and also for gravy to serve with it; boil until tender; line the sides of a four or six-quart pan with a rich baking powder or soda-biscuit dough a quarter


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inch thick, put in part of the chicken, season with salt, pepper and butter, lay on a few thin strips or squares of dough, add the rest of the chicken and season as before; five or six fresh, eggs beaten, or a few new potatoes in their season, may be also added; Take the liquor in which the chicken was boiled, with butter, salt and pepper, add part of it to the pie, and cover with the crust rolled a quarter inch thick, with a hole in the center the size of a tea-cup. Keep adding the broth as needed, and plentiful, as there cannot be too much of the gravy. Bake about an hour in a moderate oven. If the flavor of celery is liked, a few inside layers or slices of the bottom of the stalk may be put in with the strips of dough. In that case, garnish the top of the pie with small, bright celery leaves, neatly arranged in a circle.

Goose a la daube.

When the goose is cleaned, break the wings, the neck and the upper part of the legs; put all of the fowl (heart, liver, etc.) in fresh water to remain for six hours; also in the same


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water, four scalded calfs feet. Then put all on the fire to boil with a little salt. Skim when boiling. Then add a piece of ginger, a few bay leaves, some cloves and roots of parsley; also French wine and vinegar. Boil until the goose seems tender; then take it up and let it cool, but let the calfs feet and the other parts of the fowl boil until they fall to pieces and the water becomes thick enough for the daube. Take up and strain it and let it cool; then skim off the fat. Garnish the daube with bay leaves, red beets and hard boiled eggs.

Goose liver fried.

The goose liver is cut in slices which sprinkle with flour and salt, whereupon dip them in beaten eggs, roll them in crumbs of bread, fry butter and serve.