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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.

Goose with turnips.

Pick the goose, take out the insides and wash it well. Boil it whole in water or some bouillon. Meanwhile brown some turnips in butter. Then


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melt a little butter together with some flour, to which add a part of the bouillon or water wherein the goose has boiled. Color the sauce with some Worcester sauce. Put the goose in a deep dish, garnish it with the turnips, pour the sauce over it and serve.

[Illustration: An illustration of a goose with horse radish.]

Goose with, horse radish.

Take a goose, pass it over a hot fire, scald it, free it from the inside, boil it in enough water to cover it in the kettle. Take up and salt it. Strain the gravy and boil it with some ignited bread, sugar and two tablespoons horse radish; thicken with three yolks of egg and some cream. Serve whole or cut in slices with the sauce in the platter or in separate dish.

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Baked duck.

Take a duck, pick it, remove the inside, clean well, and cut off head and feet. Put some butter on the fire to melt, put the duck into it with some salt, While frying, see to that it does not fry too hard, only enough to make the meat tender, which you easily find when the legs loosen from the side Take up when done, and then prepare the sauce with little flour and bouillon, from which the fat is skimmed. If the sauce is not brown enough, add some meat juice and strain. Serve with some salad if desired.

Duck with olives.

Take a young duck and treat as above. When the sauce is ready, add some cleaned and chopped olives. The sauce must not boil, only simmer a while. Cut the duck in pieces and put on the dish with peeled olives around the edges. Skim the fat from the sauce and boil it well.

Turkey stuffed in French manner.

Remove from turkey wighing fron seven to eight pounds


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all the inside matter; then dry it with a clean towel, but use no hot water. Take five pounds of meat from a young steer calf, scrape away all cords and chop it. Mix the minced meat with half a pound of kidney lard. half a pound of ox marrow and a portion of stuffing. Work this for a while until it becomes fine and smooth; then add three eggs, salt and pepper to suit, also a wine glass of French brandy. Mix well again and fill with it that part of the turkey where it had the crop, but on the uppermost part below the skin, put in slices of dressing. The stomach is filled in the same manner. Next sew the turkey together and line it with large slices of pork. The turkey ought to lie filled in this way three or four days in order to get tbe taste of the stuffing in the meat. Roast it but slightly and put it whole on the table. Remember that the stuffing swells. Hence do not fill to much.

Roast turkey in English way.

Kill several days before cooking, and let it, hang by the leys until used. Prepare in the


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usual manner; stuff with bread crumbs-rejecting the crust rubbed fine, moistened with butter and two eggs, and seasoned with salt, pepper, parsley, sage and sweet marjoram; sew up truss and place to roast in a rack within the dripping-pan; spread with bits of butter, turn it and baste it frequently with butter, pepper, salt and water a few minutes before it is done glaze over with the white of an egg; take up the turkey, pour off most of the fat, add the chopped giblets and and the water in which they were boiled, which thicken with flour and butter rubbed together: stir all in the dripping pan, let it boil well, and serve in a gravy


[Illustration: An illustration of a turkey roasted the English way.]




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dish. Serve with celery-sauce and stewed gooseberries or cranberries. Garnish with fried oysters. Select a turkey of eight to ten pounds. If in roasting it is likely to brown to much, cover with a white paper, buttered.

[Illustration: An illustration of a turkey roasted the American way.]

Roast turkey in American way.

Dress and rub the turkey well, inside and out, with salt and pepper; truss or twine it; put in a steamer and steam two hours, or until it begins to grow tender, lifting the cover occasionally and sprinkling lightly with salt; then take out, loosen the legs, and rub the


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inside again with salt and pepper. Make the stuffing as follows: Take a loaf of stale bread take off the crust and soften it in a pan of boiling water; drain off immediately and cover closely; crumble the soft part of the bread very fine, and add a half pound melted butter, or more if to be very rich, and a teaspoon each of salt and pepper. Drain off the liquor from a quart of nice oysters, bring to a boil, skim and pour over the bread crumbs, adding the soaked crust and one or two eggs; mix thoroughly with the hands, and if too dry, moisten with a little milk; lastly, add the oysters, being careful not to break them; or first put in a spoonful of stuffing and then three or four oysters, and so on until the turkey is filled, stuffing the breast first. Flour a small cloth and place over the openings, tying down with twine; spread the turkey all over with butter, salt and pepper; place in a dripping-pan in a well heated oven; add a half pint water and roast two hours, basting often with a little water, butter salt and pepper, kept warm a tin placed on the bark the stove. A swab is better than a spoon to baste with. Turn


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until nicely browned on all sides, and about half an hour before it is done, baste with butter alone and dredge with a little flour, which will give the turkey a frothy appearance. When the turkey is dished, if there is much fat in the pan, pour off most of it and add the giblets, together with the water in which they have previously been cooked until tender, now stewed down to about a pint; place one or two tablespoons flour (half of it browned flour) in a pint bowl, mix smooth in a little cream or milk, and add to the gravy in the pan; boil several minutes, constantly stirring and pour into a gravy tureen. Serve with currant or apple jelly.

Doves a l'Anglaise.

Prepare four doves, put them in a kettle, cover them with pork slices, dilute with strong bouillon of chicken, cover them with buttered paper, put the lid on and boil until they become tender. Fry a piece of wheat bread, which ought to be three inches high, two inches wide below and one inch at the top. Prepare cauliflower, carrots and Turkish beans, as


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if for garnishing. Drain the doves, place the bread in the middle of the platter and arrange the doves on end around the bread, and fill the spaces between with the vegetables; put a crustad on top of the bread pyramid and fill it with Turkish beans, pour Bechamel sauce on the doves, and serve

[Illustration: An illustration of a small roast bird.]

Roast pigeons.

Clean and stuff the pigeons in the same manner as chickens; leave the feet on, dip them into scalding water, strip off the skin, cross them and tie them together below the breast-bone or cut them off; the head may remain on; if so dip it in scalding water and pick it clean twist the wings back, put the liver between the right wing and the body and turn the head under the other; rub the outside of each bird with a mixture of pepper and salt; spit


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them and put some water in the dripping pan; for each bird add a bit of butter the size of a small egg, put them before a hot fire and let them roast quickly, basting frequently; in about half an hour they will be done; when nearly done, dredge them with wheat flour and baste with the butter in the pan; turn them, that they may be nicely and easily browned; when done take them up, set the pan over the fire, make a thin batter of a teaspoonful of wheat flour and cold water; when the gravy is hot stir it in, continue to stir it for a few minutes until it is brown, then run it through a gravy sieve into a tureen and serve with the pigeons.

[Illustration: An illustration od=f a roast pigeon.]

Pigeons on the spit.

The breast skin, especially on young pigeons, should be removed, the pigeons rubbed with fine salt and tied around with


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slices of pork, as shown on cut, whereupon they should be put on the spit to roast for about five minutes before brisk fire. Put them on a warm plate and pour melted butter over them. Remove string but not the pork. Slice the pigeons in two lengthwise To the butter in the plate add a little Worcestershire sauce. Serve with greens.

[Illustration: An illustration of three pigeons on a spit.]

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> FJERDE AFDELNINGEN.
Part Four.

> FISH AND OYSTERS.

Remarks. When the fish is fresh and good the eyes are al-ways full, protruding and clear, while the fins are of a clear red, the body stiff, and the smell not disagreeable. Salmon in order to be palatable, ought especially to he fresh. Mackerel that is not perfectly fresh, is of no use. All large fish are generally boiled, medium size fish are boiled or broiled, while small fish are best fried, very large fish are cut in slices for boiling or baking in the oven. Fish is less nutritious than meat, excepting salmon. White fish is the least nutritious, fat fish the hardest to digest. All fish ought to be well cooked and served warm.

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Pike with horse radish.

Select a good sized pike, scale and rinse, but take care not to cut the gall; divide in pieces and boil in a pan with salt, pepper and a few bay leaves. The fish is done when the fins fall off. Serve with melted butter and grated horse radish.

[Illustration: An illustration of two pike and an eel.]

Pike with parsley.

Select a pike weighing more than three or four pounds as fish of larger size are as good. Scale, split and bone. If the pike is smaller, cut instead of splitting. Cook in a pan buttered with cold butter. Sprinkle some flour on the fish, no more than to thicken the


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surface a little. Add parsley finely chopped, a few slices of lemon, which are removed before serving. Shake the pan often while cooking.

Baked pike.

Spilt and take away all bones; cut the pike in pieces and salt. Let them stand an hour. Then dry in a towel. Beat three eggs in as much milk, put the fish pieces into it and next roll them in grated bread mixed with flour, whereupon it is ready for frying.

Salmon a la Chambord.

Prepare the salmon as for common cooking. Let the water run off; then remove the skin carefully. Dry the salmon and make it glossy with fish jelly. Next put on it four pike fillets or such of trout, which fasten with some fish meat and cover with buttered paper. Now place it in the oven until the fillets are ready, when you remove the papers and put the salmon up on a short pillar of rice where you garnish it with five slices of crab meat, fish meat and champignons. Now make it ragout of fish, carp milt


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meat, champignons and spanish sauce; pour in the platter and hide the rice with small groups of carp milt, small meat balls and crabs.

American eel.

Flay the eel, cut it in two lengthwise; remove the back bone and boil the eel in white wine, salt, pepper, some onion and a little parsley. Then put it under a light pressure; cut it in nice slices, dip these in melted butter and broil them. Serve the eel with thick boiled Spanish sauce with pepper.

Stewed turbot with oysters.

Clean the, turbot and put it in a pan or kettle with some salt and pepper and let boil. Meanwhile boil some oysters. But boil the oyster water separately 15 minutes for the sauce. Put some fresh butter and flour in a pan and beat together with the oyster water and a little of the water which the fish has boiled. Now put the smallest oysters in the sauce, and garnish the fish


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with the largest when serving. The sauce should be flavored with lemon juice.

Fried smelts.

Clean, rince and ,remove the bladder. Then dip in beaten eggs, to which has been added some salt. Next roll it in grated bread and fry in lard or butter. Serve with parsley and lemon slices.

Stewed crab tails.

Select big crabs, boil and take out the clean meat. Melt a tablespoon butter with a handful flour and, while heating, dilute with sweet cream until a sauce, not too thick, is obtained; to this add 2 or 3 tablespoons cream beaten with 3 yolks of eggs and also a little sugar and nutmeg. Now put the crab meat in and shake the pan well, boil over a low fire. Serve with small three cornered bits of pastry.

Black bass with oyster sauce.

Prepare the fish in the usual way and boil 10 or 12 minutes in strong bouillon. Take it up


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and let the bouillon run off, then serve with oyster sauce.

Fillet a l'Orly.

Make fillets of fish about 4 inches long and put them on a platter; cover them now with lemon juice, water, salt, pepper, sliced onion and parsley. After an hour take up and place on a linen cloth for the water to run off; then dip in so called Beignet dough and fry in lard. When the fillets are brown, take them up and put them on paper and then on a napkin, placed over a platter. Serve with fried parsley.

Boiled perch.

When the fish are scaled and cleaned from all the inside, boil in water with salt and a little parsley. Serve with boiled potatoes and parsley sauce or butter sauce.

Codfish balls.

Soak codfish, cut in small pieces, about an hour, in luke-warm water; remove the skin and bones; put in cold water and place on stove; when it boils change the water and let


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it boil again. Have ready some boiled potatoes, smashed and seasoned with butter. While both are hot, put half the codfish with the potatoes; mix in a well beaten egg and mould into round balls or thick cakes; then fry them in hot lard or drippings, or drop them, like doughnuts, in fat, hot enough to float and skim out. By reheating them, cold potatoes may be used, in which case add a little cream, or milk and butter, and mix while hot.

Stewed codfish.

Pound the fish and soak 36 hours; take up, remove the bones and pick it to pieces, boil until tender. Melt in a pan a piece of butter together with a handful flour and add milk enough to make a somewhat thick sauce. Boil it and put the fish into it. Potatoes or cut carrots might be added. Season with pepper and salt.

Whitling, English way.

Prepare the fish by cleaning and washing; dip it in egg and grated bread, and then fry until lightly brown. Now let it


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get cold. Meanwhile make a sauce, place some butter in a pan with some flour and beat together with bouillon in which you have previously boiled two onions, two carrots and some greens. When the sauce is ready, add to it a pint of curry. Now put the fish in the sauce and let it boil, but only a minute. Dish it up on platter and strain the sauce over the fish.

[Illustration: An oblong bowl filled with whitling and decorated with lemon.]

Broiled salt white fish.

Freshen over night in sufficient buttermilk or sweet milk (skimmed milk will answer) to cover, placing it flesh side down. Serve with a gravy of hot cream, to which is added a half spoon of butter; salt to taste.

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Oysters in the shell.

Open the shells, keeping the deeper ones for use; melt some butter, season with minced parsley and pepper; when slightly cooled, roll each oyster in it, using care that it drips but little, and lay it in a shell; add to each a little lemon juice, cover with bread crumbs, place in a baking pan, and bake in a quick. Just before they are done, add a little salt. Serve in the shells.

Raw oysters on half shell.

The finest for eating raw, are those known as Shrewsbury, Blue Points or Cherry Stones--the names of the beds from which they are taken. Wash the shells, open them, and detach the upper or deep shell; loosen from the under shell by cutting the muscle clear--some term it the heart; serve 6 or 9 too plate, with a quarter of a lemon--to squeeze over them--in the center. Serve finely shaved white cabbage with them.

Broiled oysters.

Select large ones, clean the shells, and open, saving the juice; put the oysters in boiling water a few minutes; take out


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and place each in a deep shell, with some juice; place on a gridiron over a brisk fire, and when they begin to simmer season with butter, salt and pepper and a drop of lemon juice if desired. Serve on the half shell, with celery as a relish.

Grilled oysters with pork.

On a small wire, bent in shape of a hairpin, string alternately, first a large oyster, then a small slice of salt pork; until the wire is full; fasten the ends into a long wooden handle, and hold before the fire until all are well browned. Serve with or without the pork, as preferred, seasoned with pepper.

Broiled oysters in shell.

Wash the shells very clean, put in a small wire basket, suspend in a kettle of boiling water, and when the shells open lift the basket, remove the upper shell, and serve on a hot platter unseasoned.

Fricasseed oysters.

Take a slice of raw ham which has been pickled, but not smoked, and soak it in


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boiling water for half an hour; cut it in quite small pieces and place it in a sauce pan with two thirds of a pint of veal or chicken broth, well strained, the liquor from a quart of oysters, one small onion minced fine, and a little chopped parsley and pepper. Let all simmer for 20 minutes and then boil rapidly 3 minutes. Skim well and add one scant tablespoon corn starch mixed in a cup of milk. Stir constantly, and when it boils, add the oysters and one ounce butter, after which let it come to a boil and remove the oysters to a deep dish. Beat one egg and add to it gradually some of the hot broth and when cooked, stir it into the pan. Season with salt, and pour the whole over the oysters. When placed upon the table squeeze the juice of a lemon over it.

Fried oysters.

Take large oysters from their liquor on to a thickly folded napkin to dry them off; then make a tablespoonful of lard or beef fat hot, in a thick bottomed frying-pan, add to it half a saltspoonful of salt; dip each oyster in wheat flour, or cracker


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rolled fine, until it will take up no more, then lay them in the pan, hold it over a gentle fire until one side is a delicate brown; turn the other by sliding a fork under it; they will fry in five minutes. Oysters may be fried in butter but it is not so good, lard and butter in equal parts being best. Oysters, to be fried, after dipping as directed, may be dipped into beaten egg first, then into rolled cracker.

Scalloped oysters.

Two tablespoonfuls of beef substance, two tablespoonfuls of cream; pepper and salt to taste; bread or cracker crumbs, and oiled butter. Scald the oysters in their own liquor, and boil. Put in the oysters and seasoning; let them gradually heat through, but do not boil.

Put the bread or cracker crumbs and oysters in alternate layers in a baking dish, whereupon brown in oven. Serve very hot.

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[Illustration: Crabs arranged in pyramid and are served in a deep bowl and decorated with vegetable around the bowl.]

CRABS AND LOBSTERS.

Remarks: Lobsters are good the year round, but are preferable between March and October. The meat of the male is the most solid, but the female is generally preferred on account of the eggs, which are used for sauce and garnishing. Contrary to general belief all the parts of a lobster are good and nutritious, with the exception of


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the stomach, which is situated at the back of the head and a bluish vein which extends from the head to the tail. These parts should therefore be excluded after cooking. The liver, which is often rejected on account of its green color after cooking, is the best part of the lobster. Small lobsters are to be preferred. If lobsters are purchased ready cooked, their soundness are proved by drawing the tail outwards slowly. If the tail returns to its former position in the same manner as a spring, the lobster was alive when put to boil, otherwise it was lifeless and should not be used.

Stewed lobster.

Take the meat from the lobster. The shell and the eggs you pound with some butter and put over the fire, adding water. Boil 30 minutes. Skim away the red lobster fat, strain and heat with flour added and also some sweet cream, While the sauce is boiling add powdered sugar and nutmeg to suit. Now put in the lobster and stir.

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Boiled lobster.

Put the lobster in cold water and let it gradually rise to boiling. A medium sized lobster requires 30 minutes boiling, a large one perhaps an hour. After boiling split the lobster and remove stomach and vein.

Steamed lobsters.

Many persons think the lobster quite superior when steamed instead of boiled, the meat then being dryer and finer. Place them in a steamer or fish-kettle, the boiling water below, not high enough to reach the fish, and steam 20 or 30 minutes or until it turns bright red. Take out and dress as if water boiled.

Lobster croquettes.

Take any lobster remaining from table and pound it until the dark, light meat and coral are well mixed; put with it not quite as much bread crumbs;


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season with pepper, salt and a very little cayenne pepper add a little melted butter, about two tablespoons, if the bread is rather dry: form into egg-shaped or round balls; roll them in egg, then in fine crumbs, and fry in, boiling lard.

In another way.

Take lobster meat which is not too salty and cut it in small dice shaped pieces. If you desire to increase the quantity without adding more lobster, you can add some fish meat, similarly prepared, but do not take more than half as much of the latter. Mix both substances well and proceed as in the above description.

In another way.

Make a sort at butter of the lobster shells by grinding them. Put them in a pan with flour, and when it simmers, add some sweet cream, which beat until it becomes thick as mush. Then add some sugar and nutmeg; put in the lobster meat shake a while and let it cool.


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Now make balls and roll in grated bread and beaten eggs. Boil in butter.

Crabs a la daube.

Use small round cake forms, on the bottoms of these put some deers horn salt, on top of this place a poached egg and around that crab tails. But instead of eggs you can use oysters, forming a crescent or circle. When ready to be finished, place them hastily in hot water, dry them and put up in a platter, with an egg or lemon be-tween each daube.

Stewed crab tails with white sauce.

Boil the crabs and take out the meat. Put a spoonful butter and a handful flour in a pan and dilute with cream while beating. Then add 3 yolks of eggs and as much sweet cream, a little sugar and nutmeg. Put the crab tails into this and heat it up without boiling. Garnish with pastry.

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Crab tails with oil and vinegar.

Boil the crabs quickly without salt. Take out the meat as whole as possible and remove the vein from the tail. Make a sauce of hard boiled yolks of egg, mashed, two tablespoons cream, two tablespoons olive oil, vinegar, mustard, cayenne pepper and sugar to suit. Put the crab meat in this, but do not boil. Serve with poached eggs.

Fried crabs.

Prepare the crabs by cutting off one fourth of an inch of the front part of the mouth, and scrape off both sides under the shell, afer which rince in cold water. Fry in butter or lard until a little crisp. Some prefer them breaded the same as oysters. Serve on toast with butter sauce. Garnish with a few sprigs of parsley and slices of onion.

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[Illustration: Illustration of dumplings in different shapes.]

> FEMTE AFDELNINGEN.
Part Five.

> SALADS AND DRESSINGS.

Remarks: Salads are of so many different kinds that they constitute not only agreeable middle dishes at a dinner, but make very often a sufficient meal in themselves. It is of great importance that all the vegetables that enter into a salad are perfectly fresh, all meats well cooked, and all vinegar or other fluids used should be of the best quality. Oil used should be the best French or Italian olive oil.

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Celery.

To crisp celery let it lie in ice water two hours before serving. To fringe the stalks, stick several coarse needles into a big cork and draw the stalk half way from the top through the needles several times, and lay them in the refrigerator to curl or crisp.

Horse radish.

Horse radish is an agreeable relish and it has a particularly fresh taste in the spring. It should be scraped or grated, and placed on the table in a covered cap or bowl. Much of the horse radish bought in bottles is adulterated with turnips.

Parsley.

Good parsley is indispensable for a well regulated kitchen. Besides for other dishes, it is often used with salad and as garnishings. It is best green, but can be dried and preserved for winter use, when it should be hung in small bundles with the root ends up.

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Radishes.

There are several varieties, all of which are served at table placed in a glass of water, having been previously cleaned by scraping.

Salad a la Raspail.

Melt pepper and salt in vinegar in the salad bowl; then stir in the oil; work it well in the bowl as long as possible. For salad of celery, add some mustard in the sauce, Salad for the breakfast table is prepared with hard boiled eggs and some dried chives.

Lettuce salad.

Take lettuce and cresses, half of each, and clean them well. Then prepare a sauce with 3 hard boiled yolks of eggs, which crush to crumbs, 3 tablespoonfuls fine olive oil, the same quantity vinegar, some cayenne pepper, and salt and sugar to suit. Put the green salad on a platter and stir in the sauce.

Chicken salad.

Boil one chicken tender, and chop fine; chop fine the whites


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of twelve hard-boiled eggs; add equal quantities of chopped celery and cabbage; mash the yolks fine; add two tablespoons butter, two of sugar, one tea-spoon mustard; pepper and salt to taste; and lastly, one-half cup good cider vinegar; pour over the salad and mix thoroughly.

Salmon salad.

Cut salt boiled salmon in small, square pieces. Mix these with similarly cut pieces of cold meat and cold potatoes. Then cut two apples, two pickled beets, two hard boiled eggs, a salt cucumber and a few buds of cress. Half of each cut mixed with the salmon; the other half you put up each part separately, on and around the salad, which ought to lie high on the platter. Garnish with a circle of poached eggs, parsley and crabs.

Russian salad.

Preserved red beets are cut in slices and fashioned into figures by a moulding iron kept for such purposes. Then cut in small pieces so called Turkish beans or lima beans. Pieces


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of boiled carrots and hard boiled whites of eggs are also formed into stars and other figures by an iron. Then cut celery and mix it all with olive oil, vinegar, salt and pepper. Used mostly for garnishing with.

Italian salad.

Boil in equal quantities, carrots, turnips, potatoes and red beets in salted water. Then let the water and the substance cool; now cut it in slices of even form and equal size. Add olive oil, vinegar, salt and pepper. Serve the salad within a circle made of pastry dough.

Potato salad.

Pare 6 or 8 large potatoes and boil till done, and slice thin while hot; peel and cut up a white onion into small bits and mix with the potatoes; cut up some breakfast bacon into small bits, sufficient to fill a tea cup, and fry a light brown; remove the meat, and into the grease stir 3 tablespoons vinegar, making a sour gravy, which with the bacon pour over the potatoes and onion; mix lightly. To be eaten while hot.

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Cabbage salad dressing.

Boil one cup vinegar; melt a piece of butter the size of a walnut in it, beat together one egg and one teaspoon each of mustard, sugar, salt, flour and half a teaspoon of pepper, pour the boiling vinegar on this mixture; stir it well, then put it back on the stove to boil again about a minute, and pour it over the cabbage.

Oyster salad.

Clean the oysters; cut lobster meat in small pieces; put these two parts in a well mixed sauce of hard boiled yolks of eggs, olive oil, vinegar and pepper.

Cherry salad.

Take large, brown, fresh and ripe cherries; clip of half off the stems; measure the berries and put them in a jar together with some bay leaves. Now take one quart French wine one half pint Rhine wine, half a pint of cognac, one pint vinegar, a pound and a half of sugar, a little white pepper and a few cloves to about a gallon of cherries. Boil and skim well; then, when cold, pour over the cherries. Cover it for preservation.

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Swedish salad.

Take a salted herring and cut it in small dice shaped pieces; add to that as much beef, potatoes, red beets, apples and four soaked anchovis, all cut and chopped in the same way. To this add one tablespoonful of each of the following substances: dried caper, finely chopped cucumbers, chopped hard boiled eggs. Season the salad with salt, vinegar and olive oil making it taste a little odd but agreeable. Now put up and cover the salad with 24 oysters.

Indian cress.

Clean the cresses; let the water run off, place in an earthen jar and pour over it boiling hot vinegar. Cover the jar until cool: then put in glass jar and use to different kinds of sauces.

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> SJETTE AFDELNINGEN.
Part Six.

> SAUCES AND PICKLES.

Remarks. Sauces are by far not the least important part of the art of cooking. Many a piece of meat, otherwise good, is often spoiled through being served with a poor or altogether unsuitable sauce. On the other hand a good, well prepared sauce will improve an otherwise poor dish. The general belief is that sauces are costly, but such is not the case, which we shall soon prove.

The name of a sauce is always derived from its component part.

Apple sauce.

A very simple but often used sauce. Made by stewing the apples, while adding some nutmeg,


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sugar and cinnamon to make the taste piquant. It is usually served with pork steak or goose.

Caper sauce for boiled mutton.

Chop the capers a little unless quite small. Melt half a pint of butter and put the capers into it, adding a tablespoon of the juice in which you buy the capers.

Green tomato sauce.

Cut up a pint of green tomatoes; take 3 gills of mustard seed, 3 tablespoons mustard, 2 1/2 spoons black pepper, 1 1/2 spoons allspice, 4 spoons salt, 2 spoons celery seed, one quart chopped onion, ass much sugar, 2 1/2 quarts good vinegar and a little red pepper to suit. Beat the spices and boil all until done.

Anchovy sauce.

Add two teaspoons anchovy essence (to be had in every first class grocery,) to already made


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white sauce or butter sauce. Should be used for boiled fish, especially cod.

Lobster sauce.

Chop the meat from the claws and tail of a good sized lobster, but do not make it too fine. Half an hour before dinner, put it in half a pint drawn butter or white sauce.

Lemon sauce.

Cut three slices of lemon into very small dice, and put them into drawn butter; let it come just to boiling point, and pour over boiled fowls.

Chili sauce.

Use twentysix medium sized ripe tomatoes, two onions, four teaspoons pepper, two cups vinegar, two tablespoonfuls salt, twelve spoons brown sugar, two spoons ginger, two spoons ground cinnamon, one spoon cloves, one of allspice, and one of nutmeg. Boil gently for two hours.

Cranberry sauce.

After removing all imperfect or soft berries, wash thoroughly;


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place for about two minutes in scalding water; skim out or drain, and to every pound of fruit add 3/4 of a pound granulated sugar, a half pint water, and stew over a moderate fire. Be careful to cover, but don't stir the fruit, occasionally shaking the pan if in danger of burning. The berries will thus retain their shape and add to their appearance. Boil from five to seven minutes; remove from fire; turn into a deep dish, and set aside to cool. If to be kept, they can be put up in air-tight jars

Butter sauce.

Melt butter with flour in a frying pan and stir all the time, as it will otherwise fasten to the pan. If to be used for fish, add some of the water in which the fish has boiled. Sprinkle with pepper.

Egg sauce.

Put a large piece of butter in a pan and melt with some flour, which increase with water from the boiling fish. When boiling add 2 or 3 hard boiled eggs, finely chopped. Add some mustard.

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Dill sauce.

Melt butter with flour in a pan and dilute it with bouillon or juice of boiling meat. When boiling add 2 yolks of eggs, beaten in bouillon. Lastly put in finely chopped dill and some vinegar.

Italian sauce.

Boil down little more than a pint Chablis wine to a quarter of a pint, then add one quart of Spanish sauce, a quarter of a pint brown veal bouillon and as much herb sauce. Let it all boil. Skim and serve.

Oyster sauce.

Scald 36 oysters as if for oyster soup. Make a quart of German sauce, add to that a big lump of butter and half a tablespoon lemon juice, also a little parsley, and finally the oysters.

German sauce.

Half a pint chicken-essence and half as much champignon-


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essence and 11/2 pints strong meat sauce. Let it boil down and finish with 4 yolks of eggs and some butter. Add chicken soup.

Parsley sauce.

Beat butter and flour together with a little fish juice (water that fish has boiled in) and then add to it the same kind of juice to please. When ready, put in fine chopped parsley and salt.

Mustard sauce.

A piece of butter, a table-spoonful milk, two spoons mustard. Boil this down in fish juice, until the sauce becomes sufficiently thick. Then add some sugar and vinegar while boiling.

Burning sauce.

A third of a pint of cognac or French brandy is heated slightly and poured in a bowl over half as much powdered sugar. Just when the sauce is to be served, it is put on fire. It should be a little warm to burn. Should be served in a bowl of silver.

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Sauce for pheasants.

The stomach and wings of 6 pheasants place in a pan or kettle together with one onion, two cloves, one carrot, one pinch of grated nutmeg and 1 1/2 pints madeira wine. Let it boil slowly in 3 quarts of bouillon. Skim and strain.

Sour sauce.

Mix 1 1/2 cups sugar and 1/2 a tablespoon flour in a little water; add 2 tablespoons vinegar or lemon juice, a quarter of a nutmeg grated and a pinch of salt, pour over it 1 1/2 pints boiling water, and boil ten minutes; just before taking up add a tablespoon of butter.

Sweet sauce for pudding.

In 1/2 a pint of melted butter with milk, stir three tablespoons powdered or granulated sugar, a little grated lemon-rind, nutmeg or powdered cinnamon; other flavoring fancied may be added to the milk in preparing the butter; is served with rice, batter or bread puddings.

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> SJUNDE AFDELNINGEN.
Part Seven.

> DISHES OF EGG AND MACARONI.

Remarks: The nutritious qualities of the egg are greater than those of meats, although eggs of different kinds of birds differ somewhat in this respect. Hens eggs are no doubt the very best; turkey eggs are good, which also is true of the goose egg. Duck eggs may be more agreeable to the taste, but ought not, nevertheless, be eaten without other dishes. The fine and delicate nature of the egg, makes it especially suitable for invalids, the yolk more particularly so. The fresher the egg, the more wholesome it is. For a cook or housekeeper, there is nothing more provoking than to come across spoiled eggs often, consequently it is of importance


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to be particular in buying eggs. Do not put implicit faith in the often made declaration that "the eggs are perfectly fresh", but examine every egg yourself. There are several ways to make such examinations. One of these is to put the largest end of the egg to the tongue, if it feels warm, then the, egg is fresh, otherwise not. Another way is to hold the egg against the light, (in the sun or lamp light in a dark room,) for if transparent it is good. A third way is to put the eggs in water deep enough to cover them. Those which then lie on the side are good, but those standing on end are bad. Eggs that give a gurgling sound when shaken are bad.

To boil eggs.

There is a general mistake about boiling eggs. To be healthful and most digestible, the eggs should be cooked evenly, the white and yolk alike; in the rapid boiling by the usual rule of three or four minutes for soft, or five minutes for medium, the white becomes toughened before the yolk is scarcely cooked. To remedy


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this and render them not only more palatable and nutritious, less indigestible, boil them in a vessel having a tight fitting cover, (a common tin pail will answer admirably,) put in the eggs and pour boiling water upon them, about two quarts of water to a dozen eggs; cover tight and set off the stove; in about 7 minutes remove the cover, turn the eggs, replace the cover, in 6 or 7 minutes more they will be done, if but 2 or 3 eggs; if more, in about 10 minutes.

Poached eggs.

Bring a kettle of water to boil and put in a few drops vinegar. Break an egg carefully over a cup and let it glide slowly down in the water, which must not be deep enough to cover the egg. When the white part of the egg is firm take up the egg. More than one egg can be put in at once, only be careful that they do not float together. You can also put the eggs in cups or forms


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greased or buttered and place these in boiling water. Let them boil until the yolk becomes firm.

Egg milk.

Boil a pint of milk with some cinnamon. Beat two yolks of eggs with a little sugar, then beat that into the milk and serve.

[Illustration: An illustration of a deep plate with three eggcups]

Egg in French way.

Break as many eggs as you want and put them side by side on a platter or plate, which place on the hot stove until they become firm, meanwhile strewing some pepper on them. Then put half an anchovy on each egg and serve.

Egg with wine sauce.

Mix some flour in drawn butter and beat it together


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with boiling water. Boil and add a few well cleaned dried currants. When boiled, beat two yolks of eggs with French wine to suit. Have ready on a platter poached eggs and pour the sauce over them. This dish is mostly served for a light supper.

Boiled eggs with capers.

Boil as many eggs as you need, but no harder than you can peel off the shells. Then for sauce prepare four hard boiled yolks of eggs, which beat with two tablespoons olive oil and as much vinegar; strain and add a little more vinegar until the sauce gets thin enough. Two spoonfuls chopped capers is the next addition to the sauce, which pour over the eggs on the plate. Garnish with fried slices of bread.

Baked eggs.

Break 8 eggs inte a well buttered dish, put in pepper, salt, bits of butter and three tablespoons cream; set it in the oven, bake twenty minutes and serve hot.

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Cooked eggs with white sauce.

Boil 8 or 10 eggs hard, pick off the shells and cut off one of the ends. Place them on a big platter and place it on the stove or in warm water to keep hot. Put on each egg one half of a split sardine. Next prepare a sauce of one tablespoon fresh butter melted with half a spoonful flour and diluted with chicken bouillon, when the sauce begins to boil, add a little nutmeg finely grated and some sugar to suit. Lastly heat 2 yolks of raw eggs in the sauce, which, after boiling, pour over the eggs and serve them warm.

Egg with anchovis.

Prepare as in foregoing; put the egg mixture in a tin pan, buttered; place cut up anchovis on top, then add the balance of the mixture. Bake in hot oven.

Scrambled eggs.

Break the eggs and beat them well; beat one small tablespoonful flour with a teaspoon salt


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and mix with the eggs. Add further a little more than a pint sweet milk. Put a pun on the fire, melt a spoonful butter in it and pour in the egg mixture. Stir gently with a wooden spoon until hot, when place the pan on a slower fire. Take it up when it begins to thicken. Do this with a spoon in as large pieces as possible and garnish them with parsley chopped fine. Serve hot with fried ham or bacon.

Stuffed eggs.

Boil eggs 8 or 10 minutes, after which allow them to cool length or crosswise. Take out


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the yolks and put them in a mortar; mix the yolks with half an ounce butter, some chopped parsley, mushrooms, nutmeg, pepper and a couple of anchvovis. Put this mixture in the boiled eggs, which put on a dish; heat them in the oven. Garnish with fried parsley.

[Illustration: An illustration of a frying pan.]

Omelet souffle.

Separate the yolks from the whites of six eggs; add to the former five ounces powdered sugar and a tablespoon of flour (rice flour is best), and flavor with vanilla, orange, flower water or lemon rind; stir all well together; whip the whites of the eggs and mix them


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lightly with the batter; put in a sauce-pan 3 ounces of butter, melt it over a bright but gentle fire, and when the omelet is set turn the edges over to make it of oval form and turn it off on to a granite or porcelain pie plate previously well buttered; place in oven and bake 12 to 15 minutes; sprinkle finely powdered sugar over it and serve immediately; is sufficient for 3 or 4 persons

Omelet with spinach.

Stew fresh spinach and make omelets as above directed; put the spinach on a platter and let the omelet glide over so it covers the spinach. Serve with salted herring.

Macaroni a la Ricadonna.

Put the contents of a two-pound can of tomatoes in a sauce-pan and let simmer 3 to 4 hours, until they become quite thick and jelly-like; in the meantime take 1/2 pound salt pork and a large onion, both cut into small pieces, and fry to a nice brown, taking care not to burn; pour them


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into the tomatoes and let the whole simmer together; cover the macaroni with boiling water and boil for 25 minutes; drain, put on a platter and pour over it the tomato sauce and put a generous sprinkling of grated cheese over the whole.

Macaroni, in simple way.

Boil the macaroni in water until tender, which will be about 20 minutes; mix a dessertspoon of flour with a tablespoon butter; add half a cup milk, a half teaspoon mustard, the same of salt and pepper, a quarter teaspoon cayenne and four ounces grated cheese; stir all together and boil 10 minutes; drain the water from the macaroni and pour over it the dressing; boil up once and serve hot.

Baked macaroni.

Break Italian macaroni in pieces of 5 or 6 inches in length and put them in boiling bouillon. When soft and swollen add to them a lump of butter, salt, white pepper and lastly


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grated cheese and cream. Take upp and put on a platter. This place in a hot oven and let them bake until they become light brown. Is usually served with meat dishes.

Stewed macaroni.

Break macaroni in pieces in length to suit and put them in boiling water in which some butter is melted. When soft take up. Melt in the same pan or kettle, butter and flour, adding some bouillon. In this you steep the macaroni, season with cream, salt, pepper and grated cheese.

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> ÅTTONDE AFDELNINGEN.
Part Eight

> PUDDING, PIES AND PASTRY.

Remarks. To begin with it is of the greatest importance that all the ingredients used for pudding should be fresh, as anything that is not strictly fresh will spoil the whole pudding. Eggs should be broken separately so as not to risk mixing an unsound one with those that are fresh. If the white and yolk of the egg are beaten separately it will be easier to get the cake or pudding to swell. Raisins and other dried fruit should be picked and rinced before using and the stones in most cases taken out. For puddings the dough should


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be freed from the lumps by mixing the flour with a small part of the milk to be used, the balance of the milk being added later. If the dough or batter is still uneven, run it through a cullender. Cooked puddings should be put on the stove while the water is boiling and kept there until ready. It should also be kept under water. When ready take up and dip in cold water, which will loosen the towel from the pudding. The pudding towel should of course always be very clean, but it should not be washed with soap as there will be danger of getting a soapy taste to the pudding. Puddings should be served immediately when ready, otherwise they will become hard and unappetizing.

Apple pudding.

One quart milk, 3 eggs, 3 teaspoons baking-powder. 2 spoonsful melted butter, flour to make a batter like griddle cakes; fill half a pan full of sliced apples


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and pour the batter over them; bake two hours and eat with a sweet sauce.

English plum pudding.

Beat 6 yolks and 4 whites of eggs very light, add to them a tumbler of sweet milk, stir in gradually 1/4 of a pound grated stale bread, a pound of flour, 3/4 pound sugar and a pound each of beef suet chopped fine, currants nicely washed and dried and stoned raisins well floured stir well and add two nutmegs, a tablespoon mace, one of cinnamon or cloves, a wine glass brandy a teaspoonful salt and finally another tumbler milk, boil in bowls or moulds five hours and serve with a sauce made with drawn butter, wine, sugar and nutmeg. It will keep several months when wanted, boil an hour before serving; a pound of citron or blanched sweet almonds will add to the richness of the pudding.

Plain fruit pudding.

One and a half cups flour 1 cup bread crumbs or grated bread, 1 cup raisins, 1/2 cup currants,


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2 nutmegs, 1 cup suet, (chopped fine), 2 tablespoonfuls sugar, 4 eggs, a wine glass brandy, 1 wine glass syrup and a little milk it necessary. Tie it hard in a cloth and boil 5 or 6 hours. Serve with wine sauce.

Charlotte Russe.

Whip 1 quart rich cream to a stiff froth, and drain well on a nice sieve. To 1 scant pint of milk add 6 eggs beaten very light; make very sweet, flavor high with vanilla. Cook over hot water till it is a thick custard. Soak 1 full ounce Cox's gelatine in a very little


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water, and warm over hot water. When the custard is very cold, beat in lighly the gelatine and the whipped cream. Line the bottom of your mold with buttered paper, the sides with sponge cake or lady fingers fastened together with the white of an egg. Fill with the cream, put in a cold place or in summer on ice. To turn out, dip the mold for a moment in hot water. In draining the whipped cream all that drips through can be rewhipped.

Snow pudding.

One-half package of Cox's gelatine; pour over it a cup of cold water and add 1 1/2 cups sugar; when soft, add 1 cup boiling water and the juice of a lemon; then the whites of 4 well beaten eggs; beat all together until it is light and frothy or until tho gelatine will not settle clear on the bottom of the dish after standing a few minutes; put in a glass dish, and serve with a custard made of 1 pint milk, the yolks of 4 eggs and the grated rind of a lemon.

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Fish pudding.

Take a pickerel or pike weighing from 3 to 4 pounds, cleave it in two, rince it and scrape away all bones and cords. Then chop it with 1/2 pound cold butter. After chopping a while, put it in a stone mortar and pound it, meanwhile adding gradually a pound drawn butter; work this until it turns into a consistent dough that does not stick to the mortar. Now add 6 or 8 eggs, 1 at a time and stir well; add also 2 handfuls flour, salt and white pepper and also sweet cream enough to make it moderately thin. Grease the moulds with cold butter and flour them. Pour in the dough, but do not fill the mold or pan, whichever is used. Put it in boiling water for 2 hours and serve with wine sauce.

French plum pudding.

Place 1/2 a pound wheat bread in milk to soak. Then clean a pound of suet or ox marrow and chop it fine. Squeeze the milk through a linen cloth from the bread and mix it with the suet until it assumes the consistency of a batter. Next beat 7 eggs with 2 tablespoons of


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milk and add it to the bread and suet and put in at the same time 3 spoonfuls sugar, 1/2 pound scalded raisins and a pinch of salt. When well mixed butter a mould with cold butter and flour it. Pour in the mixture and put the mould (which must have a tight fitting cover) in boiling water or in a moderately hot oven to be cooked or baked. It is served with wine or brandy sauce.

Herring pudding.

Soak good herring in water for 3 hours; then cut in two, flay it and remove all bones. Put it in sweet milk for 1 hour, then, place it in a linen cloth to drain. Butter a mould well and put in a layer of boiled potatoes, cut in slices and upon that a layer of herring, continuing as long as the herring lasts. Between each layer strew grated bread and 2 tablespoon drawn butter over it. When the mould is thus filled, beat 3 or 4 eggs with 1/2 pint milk or cream and pour over it. Place the mould in a hot oven for


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an hour or until it raises and gets a nice color. When about to put on the table, cover the mould with a napkin. Serve with melted butter.

Suet pudding.

Four cups flour, 1 cup molasses, 1 cup suet chopped fine, 1/2 pound raisins, 3/4 of a cup of milk, 1/2 teaspoon soda and a little salt and cinnamon; boil two and one half hours. To be eaten with sauce.

[Illustration: An illustration of a decorative rice pudding, served in a deep bowl.]

Cold rice pudding.

Boil a little more than half a pound rice in a little more than half a gallon cream for an hour on a slow fire; then set it


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in ice and work it there with a big' wooden spoon until it freezes slightly; mix into it several kinds of preserved fruit, such as pears, cherries, apricots, etc., which have been drained. Put the mixture in a mould and butter all the joints of the cover so that no water can penetrate. Then set the mould in ice for 2 hours. Dump it on a platter over which a napkin has been spread.

Victoria pudding.

One quart cream, the same amount grated bread, 6 ounces pounded sweet almonds mixed with some bitter almonds. Boil this and then add 4 ounces of vanilla sugar, the same amount of potato starch (or corn starch). l0 yolks of eggs, (one at a time) and lastly 8 beaten whites of eggs. This mixture you now pour into a mould well buttered with cold butter and then sprinkle it with fine chopped pistachio.

Potato pudding.

Boil and chop potatoes very fine and mix it with 3 yolks of eggs, 4 tablespoons butter, melted,


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4 spoons cream, grated nutmeg and a spoonful flour. Put in mould and bake in hot oven.

[Illustration: An illustration of a molded potato pudding placed on top of a napkin and served in a deep plate.]

Boiled biscuit or almond pudding.

To 10 yolks of eggs add 1 pound granulated sugar and work the two parts well together. Then add to this one half pound wheat flour and as much sweet almonds and 1 ounce bitter almonds, together with the rind of a lemon, grated. Having beaten the whites of the eggs to a hard froth, mixing


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with it half a pound of melted butter, you now pour it all into a mould and cover it with a tight fitting lid. Put this mould in a pan or kettle filled with a tight cover. Then boil from 30 to 45 minutes. This pudding is served with sauce made of wine mixed with red juice of fruit and water; thicken with a spoonful flour. Or you may mix the wine with the juice of lemon with sugar.

[Illustration: A triangular shaped of almond pudding.]

Sweet orange pudding.

Rub the yellow rind from 4 sweet oranges and 2 lemons; then squeeze the juice over some sugar, which put over


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the fire to boil together with a pint, gelatine, 3 beaten eggs and 1/4 of a pint French wine, (bordeaux). When it has boiled let it cool. Beat sweet cream to a hard froth and mix it in and place all in a mould on ice to freeze. When ready to serve dip the mould quickly in hot water and dump the pudding on a platter; garnish with orange slices boiled in sugar. Put a biscuit between each piece.

Warm lemon pudding.

Rub the rind from 4 lemons; squeeze out the juice on a piece of sugar. Fill a pint bowl with half French wine and half water; add 20 yolks of eggs and sugar to suit; put on stove and boil, beat and remove when it gets thick. Beat the whites of the eggs well and mix them with the rest; place all in a silver pan, sprinkle with sugar and put in oven to bake. It is done when it rises.

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Salmon pudding with rice.

Wash 1 pound of rice thoroughly 3 times in warm water and boil it in 3 pints sweet milk and a half pound butter until it has swelled. Then add 6 ounces sugar, a little nutmeg and 3 or 4 eggs. Meanwhile have ready on a big platter 2 pounds salt salmon, which has then well soaked and chopped; mix that slowly together with the rice and finally put all in a well buttered mould and bake in oven, when the pudding rises bake it out and put it on a plate and serve with caper sauce.

Egg pudding.

Beat 8 eggs with half a spoon of flour; boil a quart of milk with a spoonful butter and pour over the eggs, beating briskly while so doing. Bake in hot oven and serve hot with meat balls.

> PIES.

Paste for pies.

One pound of flour, a little more for rolling-pin and board, half a pound of butter and same amount of lard. Cut the butter and lard through the


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flour (which should he sifted) and mix with sufficient ice-water to roll easily. Avoid kneading it and use the hands as little as possible in mixing.

Puff paste.

To every pound of flour allow one pound of butter, and not quite half a pint of water. Carefully weigh the flour and butter and have the exact proportion; squeeze the butter well to extract the water from it, and afterwards wring it in a clean cloth, that no moisture may remain. Sift the flour; see that, it is perfectly dry, and proceed in the following manner to make the paste, using a clean pasteboard and rolling-pin. Supposing the quantity to be 1 pound flour, work the whole into a smooth paste, with not quite half a pint water, using a knife to mix with; the proportion if water must be regulated by the discretion of the cook; if too much be added to the paste, when baked, it will be tough. Roll it out until it is of an equal thickness of about an inch; break 4 ounces of butter into small pieces; place these on the paste, sift


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over it a little flour, fold it over, roll out again, and put in another 4 ounces of butter. Repeat the rolling and buttering until the paste has been rolled out 4 times, or equal quantities of flour and butter have been used. Do not omit, every time the paste is rolled out, to dredge a little flour over the paste and the rolling-pin to prevent from sticking. Handle the paste as lightly as possible and do not press heavily upon it with the rolling-pin. The next thing to be considered is the oven, as the baking of pastry requires particular attention. Do not put it into the oven until it is sufficiently hot to raise the paste for the best prepared paste, if not properly baked, will be good for nothing. Brushing the paste as often as rolled out and the pieces of butter placed thereon, with the white of an egg, assist it to rise in leaves or flakes. As this is the great beauty of puff-paste, it is well to try this method.

Mince pie.

Use 2 bowls chopped apples, 1 of chopped meat, 1/4 pound chopped suet, the grated rind and


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juice of a lemon, 2 tea cups molasses, 1 large teaspoon each of cinnamon and cloves, 1 nutmeg grated fine, 1 pound stoned or seedless raisins, half a pound currants, a quarter of a lemon cut fine, 1 quart cider and sugar and salt to taste.

Lemon pie.

Grate the yellow rind and take the juice of 1 lemon, 1 cup sugar; take a heaping tablespoon of corn-starch and mix it with cold water; add a cup of boiling water, and cook a little; turn together; beat the yolk of 1 egg and add to the mixture; beat the whites of 2 eggs to a froth with a little sugar and put over the top after the pie is baked and set in the oven to slightly brown.

Pumpkin pie.

For 3 pies; 1 quart of milk, 3 cups of boiled and strained pumpkin, one and a half cups sugar, half cup molasses, 4 eggs, a little salt and 1 teaspoon each of ginger and cinnamon. Boston marrow or Hubbard squash may


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be substituted for pumpkin, and are much preferred by many, as possessing a less strong flavor.

Apple pie.

Stew sour apples until soft and not much water is left in them and rub them through a collender; beat 3 eggs for each pie and use 1 cup butter and one of flour for 3 pies: nutmeg seasoning.

Cream pie.

Thoroughly beat together half a cup sugar, the white of an egg and a tablespoon flour; then add a cup of rich milk, or part cream; bake with only an undercrust, and grate nutmeg over it.

Peach pie.

Line a pie-tin with puff-paste, fill with pared peaches, cut in halves or quarters, well covered with sugar; put on an upper crust and bake.

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Cherry pie.

Line the dish with a good crust and fill with ripe cherries, regulating the quantity of sugar you scatter over them by their sweetness. Cover and bake. Eat cold with sugar sifted over the top.

Mock mince pie.

One egg, 3 or 4 crackers, half cup molasses, half a cup sugar, half cup vinegar, half a cup strong tea, 1 cup chopped raisins, a piece of butter. Bake.

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[Illustration: An illustration of different type of cakes, tarts and puffs.]

> NIONDE AFDELNINGEN.
Part Nine.

> CAKES AND COOKIES.

Remarks: All sugar and flour to be used should be sifted and weighed. Very hard butter should be warmed a little but not melted; if salted and packed, freshen it with cold water since first broken in pieces. It is only when sour milk is used that soda can be used, but with sweet milk cream of tartar must be used or baking powder. For all white and fine kinds of cake, use powdered sugar; for so called "rich cake", use crushed sugar and powdered


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mixed, and for dark cakes, use brown sugar. Old cake makers with experience are in the habit of beating the milk and all minor ingredients with the butter and the sugar, then the yolks of the eggs, then the whites and lastly the flour.

Chocolate cake.

One cup butter, 2 of sugar, 5 eggs, leaving out 2 of the whites, 1 scant cup of milk, 2 teaspoonfuls of baking powder; mix well in 3 cups of flour, bake in 2 long shallow tins. Dressing: Beat the whites of 2 eggs to a stiff froth, add a scant cup and a half of sugar; flavor with vanilla, add 6 tablespoons of grated chocolate; add the dressing when the cake is cold and cut in diamond slices.

Imperial cake.

One pound of flour, half a pound of batter, 12 ounces of sugar, 4 eggs, half a pound currants, (well washed), half a teaspoon soda dissolved in hot water, grated rind and juice of half a lemon, and 1 teaspoonful of cinnamon. Drop from a spoon upon a well buttered paper, lining a baking pan. Bake quickly.

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Rich bride cake.

Take 4 pounds sifted flour, 4 pounds sweet, fresh butter beaten to cream, 2 pounds powdered sugar; take 6 eggs for each pound of flour, 1 ounce mace or nutmeg and a tablespoonful of lemon extract or orange flower water.

Queen cake.

Beat a pound of butter to cream and mix with a tablespoonful rosewater; add a pound fine white sugar, 10 beaten eggs and a pound and a quarter sifted flour. Mix well and beat, and then add half a pound of shelled almonds, blanched and beaten to a paste. Butter tin basins, line them with white paper, fill in the mixture one inch and a half deep, and bake for 1 hour in a quick oven.

Sponge cake.

The desirable feature of good sponge cake is its lightness, which is only attained by long continued hard beating; to do this well requires 2 persons. While, one beats the yolk for 15 or 20 minutes, as light and


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creamy as possible and then beats in 3/4 of a pound of sugar with rose water until thick and light, another person should beat the whites until well frothed then slowly beat into them the remaining 1/4 pound of sugar and whisk it until it no longer stiffens, or until the former preparation is complete. Now, lightly and steadily add the last mixture and the flour with the first, a little of each alternately, stirring only enough to mix them well, avoiding hard heating which would toughen the whole. The buttered pans should be ready, and whether round, square or patty pans, fill them half to 2/3 full: sift sugar over them and bake in a moderate oven. Material: Ten ounces of sifted pastry flour, a pound powdered sugar, 12 eggs, 2 tablespoons rose water, or other flavors may be used, as almonds, using an ounce blanched bitter almonds; lemon, use the grated rind and juice of 2 large lemons, mixed and strained after standing an hour, vanilla, use a tablespoon of vanilla sugar, beat in with the yolks at first--the 2 others mix with the sugar.

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Birthday cake.

l 1/2 pound fine sugar, the same amount of butter, three and a half pounds of dried currants; 2 pounds of flour, half a pound candied peel, half a pound almond, 2 ounces spices and the grated rinds of 3 lemons, 18 eggs and a gill of brandy, Bake in oven 3 hours.

Gold and silver cake.

Gold part: 8 yolks of eggs, 1 cup of butter, 2 cups sugar, 4 cups flour, 1 cup sour milk, 1 teaspoon soda, 1 teaspoon corn starch and some lemon or vanilla. Silver part: 2 cups sugar, 1 of butter, 4 of flour, one of milk, 1 teaspoonful soda, 1 teaspoon corn starch, 8 whites of eggs and some almonds. Put in 1 spoon of each part alternately.

Hasty cake.

Two yolks and 2 whole eggs you beat with 3 tablespoonfuls sugar until it whitens. Then stir in a little grated lemon rind and a few pounded bitter almonds and a heaping spoonful of corn starch. Bake in moulds buttered and breaded.

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Lightnings.

Stir a pound of butter together with half a pound sugar until it rises and forms small bladders. Then add 2 whole eggs, beaten with 2 whites, a little pounded cinnamon and bitter almonds, a spoonful gelatine and a pound of flour. Pour out the mixture on flat pans, bake, and cut in squares. This cake can be dried and preserved for some time.

Emmy's cake.

Pare and cut in 2 a number of apples, scald some plums and remove their kernel stones and then boil both parts together in strongly sugared water. A big piece of sugar, quickly dipped in water, must now be put in a wrought iron pan over the fire to be browned, but carefully guarded against burning. Place the sugar in a previously heated mould and put on the top the boiled apples and plums, which cover with beaten eggs. Bake in oven, tip over plate when ready, and serve with vanilla sauce.

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Fruit cake.

One cup butter, 1 cup brown sugar, half pint sirup, 2 eggs, 1 cup sour milk, 1 teaspoon soda, 1 pound flour, one and a half pounds currants, same of raisins and cinnamon and spices to suit.

Economical cake.

One pound flour, 1/4 pound sugar, 1/4 pound butter or lard, half pound currants, 1 teaspoon soda, 4 whites of eggs and half a pint milk. To be real economical you can make a very good cake even if you leave out the eggs and currants. Beat the batter to a cream and stir in all the ingredients but the soda which add lastly when all is well worked. Put the cake into a buttered mould and bake in a moderate oven one hour and a half.

California cake.

Two cups sugar, l cup butter, 1 cup milk, 2 whole eggs, 3 teaspoonfuls baking powder and 3 cups sifted flour. Also fruit and flavors to suit. This recipe is enough for 2 cakes.

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Dough for fine cookies.

Put a pound of the best butter you can get, over the fire and when it is well melted, pour it up on a platter, taking care that the salt does not go with it. Then beat it until it becomes white and frothy like cream. Add 5 or 6 yolks of eggs and enough fine sifted flour to make a thin dough. Mix 1/4 pint cream in this, and put the dough aside to become stiff, meanwhile you butter the moulds to be used with cold butter, which cover with floor with a wooden spoon, you now take (the stiffened dough and line the moulds with it to a (depth of half an inch. This dough is suitable to make pastry of for any kind of meat dish.

In another way.

One pound flour, 3/4 pound of good butter, half a pound of sugar, 2 eggs and a little grated lemon rind. Work it well and set aside to be used for tea bread, etc.

Savarin cookies.

Put one and a half pounds of flour to dry near the stove, make a hole in it and put in 1/2


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ounce yeast and 1/4 of a pint milk. Beat to a thin dough, and when it rises, add 8 whole eggs, half pound sugar, some milk and 3/4 pound of well worked butter. Mix well with the hand and put on a baking table and work it until it no longer sticks to the table. Put in buttered moulds, bake, and then dip in sugar water mixed with vanilla.

Vanilla cookies.

Put half a pound butter and a pint and a half water over the fire; when boiling stir in flour enough to make a common dough. Lift it off and add 6 whole eggs, 1 at a time and sugar to suit. When well worked, put it up on a metal plate, copper preferred and let it remain until cold. Then take a piece at a time and make rolls, out of which make dice and cook in lard, turning them all the time. When brown put them up on paper to be drained from the lard. Finally place them in a heap on a platter and sprinkle vanilla sugar over them.

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Almond cookies.

Work half a pound drawn butter until white; mix in half pound flour. Beat 8 yolks with half a pound fine sugar and add this to the other part. Beat the whites of the eggs to a froth and stir them in at last. Put paper on a pan and upon it in small portions, the dough, and cover with sugar and almonds. Place in oven and hake until light brown.

Egg cookies.

Eight eggs, 1 teaspoonful sugar and 4 of butter should be worked together with flour enough to make a moderately thick dough, which then should be rolled out quite thin. Of this cut small round cakes and put them in small moulds buttered with melted butter and prick them with a needle. Bake them till they become a light brown, dump them on platters and fill them with preserves

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Molasses cookies.

Mix 1 quart sirup, half a pound sugar, 6 tablespoons cream, 4 eggs, from 2 of which remove the whites, half an ounce potash (salts of tartar) and 1 pound flour; add orange peels, cloves cinnamon, anis seed and half pound flour. When well worked let it rest awhile and then roll it out, cut and place in tin moulds to bake.

Butter cookies.

Common butter dough, prepared for similar purposes, is roled out to a thickness of a 1/4 of an inch. Then make a thin batter of sugar and almonds, beaten with the whites of eggs so as to become pliable; mould the cookies and line them with this batter and finally strew them with sugar and bake them. Serve them in pyramids.

Vienna cookies.

Beat 10 tablespoonfuls melted butter until it rises and assumes a white appearance; stir in 4 ounces flour. Next beat 8 egg yolks with 5 ounces sifted sugar. Mix both parts. When the oven is ready, (the


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oven must not be hotter than to make a white paper brown when put into it), put the batter in small moulds, buttered with cold butter and bake.

[Illustration: A pyramid shaped of tarts served in a deep plater.]

Spanish butter tart.

Roll common tart dough to the thickness of a 25 cent piece. Out of this cut a bottom according to the size of the platter intended for serving. Then cut a smaller and thinner and so on until you have cut it up in smaller and smaller pieces, commonly 6 or 7. Put


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them separately on a buttered plate to be baked. When baked and ready to be served, place the largest undermost and the rest in order of size. Beat some whites of eggs to a froth and mix it with half a pound fine sugar and a few lemon drops. Polish the tarts with this and sprinkle the surface with coarser sugar. Put it in a moderate hot oven for a few minutes and then serve.

English blind tart.

Take already prepared tart or cake dough and proceed as in the foregoing number. When cut, put it on a platter spread with buttered paper and put some preserves on top; then wet with water and another cut on the first one. Then take a feather dipped in whites of eggs and pass it lightly over the surface. Bake in oven and when done sprinkle with sugar after which pass into the oven again to be glazed.

Almond tart.

Take a pound of almonds, 1 pound sugar, and pound them separately; break 24 eggs and part the yolks from the whites,


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add the sugar to the yolks and mix well and then add the almonds. Finally add 12 beaten whites and now put the whole into a mould to be placed in the oven, which must not be too hot. If you wish the tart glazed, beat whites of eggs with sugar and pass with a feather over the surface.

Bread tart.

Supposing you have 18 persons to serve, take 12 yolks of eggs and 5 whites, which mix well with half a pound of sugar until it rises, when you add half a pound pounded almonds scalded, 3 ounces pounded bread, 1 tablespoonful pounded cinnamon and 2 spoons cloves. Beat the other whites to a hard froth and add them also, and then put it all in a buttered mould and place in the oven, taking care that the heat is not too strong. Serve with preserves.

Powder tarts.

Twenty yolks and one and a half ounces shelled and pounded bitter almonds; mix this and


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add half a pound fine powdered sugar, 10 whites of eggs, beaten into a hard froth. Have ready a mould, buttered with melted butter and floured. Put the batter in and bake with slow heat.

French tart with preserves.

Work together 12 yolks, 4 whole eggs, and 3 pints powdered sugar until it begins to appear white; then pour in an eighth of a pint melted butter and add fine flour, sufficient enough to allow the dough to be rolled into a thickness of a half dollar. Out of this cut 9 or 10 cakes, round or oblong according to taste. Place these in buttered pans and prick to prevent bubbling. Bake then brown and put up on a platter, placing different kinds of preserves between them. Boil sugar in water until it fastens around the finger after it has


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been dipped in cold water. Dip a beater in the sugar water and sprinkle the tarts until covered.

Sugar tarts with preserves.

Weigh 10 whole eggs, break them and beat them for 1 hour, with the same weight of sugar. Then work in half that weight of flour. Bake the dough in layers between which place preserved currants or some other fruit that is not too juicy. Otherwise you may bake the tart whole and afterwards cut it into tea-bread.

Waffles.

Take 8 yolks of eggs, a little less than half a pint milk, half a pound flour, some cardomoms and 3 ounces melted butter. Beat to a hard froth the 8 whites together with a quart cream and then mix the 2 parts well. Warm the waffle iron and grease it either with a piece of pork or a piece of linen dipped in butter. Pour in a spoonful of the batter at a time and place the iron over the fire. Turn while baking.

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Sugar waffles.

Beat 6, yolks and add half a pound of powdered sugar, beating fast all the time; then stir in 4 tablespoons of melted and cooled butter and half a pound of flour. Finally add to all of this the whites, previously beaten into froth, when you once more work the whole mixture. If the flour is not of the very best, you may add more of it. Bake as usual and serve with preserves.

Almond moulds.

Take a bowl and mix in it 1 egg, 6 ounces sugar, 1 ounce sweet and half an ounce bitter almonds, both kinds pounded fine, after having been scalded. Work this together with 6 ounces washed butter and 10 ounces flour. When well mixed, pour the dough thin in waffle moulds and bake in not too hot oven.

Baked waffles.

Take a pint sweet or sour cream and beat to a fast froth; then stir in flour until it feels quite steady for the beater;


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pour in half a pint of water. Meanwhile warm the waffle-iron and grease it with a little white wax or butter, and proceed with the baking. Test the first waffle and if not hard enough, add more flour, if too hard, more water.

Yeast waffles.

Beat 6 eggs together with a little flour and half a pint butter and a pint sweet milk, made tepid over the fire. Mix flour enough to make the batter as thick as porridge; lastly 2 spoons of good yeast. Let it rise and bake in the usual way.

Cream monks.

Beat 1 pint sour cream with 4 yolks of eggs, half an ounce of flour, 2 tablespoons powdered sugar and 2 cardamoms, pounded fine. Meanwhile beat the whites into a hard froth and stir into the batter; then bake the monks in a so called monk iron.

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Cream monks without eggs.

Beat 2 pints thick sour cream into a hard froth; in another vessel make, by beating, a pretty thick mush of half a pint water and flour; mix this with the first and bake the monks in a iron, buttered with melted butter. When ready, do not pile them, but put them separately on a gray paper until serving, when place them on a platter and strew them with sugar.

Doughnuts.

Two cups milk, 1 cup sugar, half a cup butter, half a cup lard, 1 cup sponge yeast and 2 eggs; then add enough flour to make a pretty stiff dough, which must rise. When the doughnuts have been cut out, let them remain on the baking board until they rise, and then bake. They are then boiled in lard and after that clipped while still hot in powdered sugar.

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Common waffles.

Take 1 quart flour, a teaspoon salt, a tablespoon melted butter and milk sufficient to make a thick batter; mix thoroughly; add 2 well beaten eggs, 2 heaping teaspoons tartaric acid and 1 moderately heaping teaspoon soda; stir well together and bake at once in waffle-irons.

In another way.

One pint flour, 1 of sweet milk, 3 eggs well beaten, a piece of butter the size of an egg and a half, a little salt, 1 heaping teaspoon cream-tartar, half a teaspoon soda; melt the butter and stir in flour, milk and egg. Sift the cream-tartar and soda through a fine sieve the last thing.

Frothy waffles.

One pint thick cream and a little sugar is beaten into a hard froth. Thereupon stir in a cup of flour beaten into half a pint water and further is added half a cup melted butter, meanwhile have the waffle-iron on the fire,


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making it real hot; grease it and bake. The waffles are placed on a platter and covered with sugar.

French waffles.

Dilute 2 ounces fresh beer yeast with 1 pint milk and stir in 2 pints flour. Put it in a warm place to rise. Then mix in half an ounce of sugar, 2 whole eggs and 4 yolks, and also some grated lemon peeling. Mix well again and finally add 12 ounces butter a little warm, 4 whites of eggs and 2 spoons cream, beaten into a froth. Put this batter in a warm place to rise until double its size. Bake in the usual manner.

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> TIONDE AFDELNINGEN.
Part Ten.

JELLIES AND PRESERVES.

Remarks: Among the many different things where sugar enters as a chief ingredient are: jellies, preserves, creams, marmalades, candies, etc. When making jellies, it is important to know how much to use of the different parts and also to know for a certainty the way to make them, as one in this case easily may run the risk, to pay saved time and trouble by the waste of materials. All fruit used must be strictly fresh and good and if possible picked in the morning and in dry weather, as it then possesses the best aroma and keeps the longest. Concerning the sugar be it enough to say that it must be of the very best. Then is to be remembered that


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the vessels must, be of porcelain, granite, tin or finer metals, as copper or brass. If vessels of the last named metals are used, they must be kept shining by scouring. For stirring use wooden spoons rather than such of tin or silver. Jellies are best, kept in glass jars covered with white paper, coated with whites of eggs on the inside.

Red currant jelly.

As soon as the berries are picked and cleaned, boil then with some water and after that strain them through a cloth. Then weigh them and add their weight in sugar; put them for the second time over the fire and let them boil until as thick as jelly, then pour in glass jars for preservation. If you desire strawberry raspberry flavor, put some such berries in while boiling.

Yellow jelly.

Take some wine jelly (quantity according to taste) and let it cool, but not enough to become stiff, Pour it into a deep


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bowl and place it on ice, meanwhile beating it into a froth. It is then ready to preserve.

Apple jelly.

Wash some apples (somewhat sour) and cut them in slices with rinds and kernels, as that imparts a good flavor, then boil in a little water; when the apples begin to mash and become juicy, take them up and place in a straining cloth, where the juice is allowed to run off. Weigh the juice and add its weight in sugar and some lemon juice. Let it all boil over a slow cool fire until it thickens, skimming it all the time in order to make it clear. Preserve in glass jars in cool room.

Orange jelly.

Rub sugar on 5 or 6 oranges and then squeeze the juice out of them over a strainer. Pour the juice into a pan, add a little well water and some old French wine, (enough to flavor the jolly); also a good sized piece of gelatine and 2 beaten yolks of eggs. Put it on a brisk fire


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to boil 2 or 3 times. Then strain and preserve in bowls or moulds.

Juice jelly.

Take one pint and a half cherry and raspberry juice, and add to it 1 pint well water, or more if you desire. Put over the fire in a cast iron pan and increase the contents with 3 ounces isinglass jelly. Strain through a new cloth; and when it has cooled place it in some nice shape according to taste and let it freeze 3 or 4 hours.

Jelly with fruit.

Cover the bottom of a nice mould with gelatine and on the top of that scattering here and there, some grapes and red cherries in layers, in order to make the jelly look beautiful when ready and put up. When you have made a layer of berries, pour jelly over them and when this has become stiff, repeat with a new layer and so on, until the mould is filled, and set it down to freeze. In the same manner you may put in the jelly oranges and slices of apples and other kinds of


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fruit. Ornament the bowl with a wreath of fruit at the top, and a flower in the middle.

Lemon jelly.

Cut the lemons in two lengthwise and dig out all the inner part and then arrange the rinds in a pretty way on a platter. Keep lemon jelly on hand and fill the rinds with it, which now leave to cool and stiffin. Serve on flat glass dishes.

Apples in jelly.

Fill a few small and smooth moulds with gelatine and then put them aside to cool. Now remove with a spoon a piece of the jelly big enough for a piece of apple which has been boiled and cooled. Fill the hole with a part of the apple. Melt the removed jelly and pour it back into the forms, which is again allowed to stiffien. When they are to be served, dip them in hot water, dry them and tip them on a glass plate in the shape of a pyramid.

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Wine jelly.

Take 1 ounce gelatine, 1/2 a pint wine, 1 pound sugar, a grated lemon rind and the juice of 2 lemons. Pour water over the gelatine and let it stand 1/2 an hour. Then pour over it 1 1/2 pints boiling water, (in the winter, for in the summer 1 pint is enough); add wine, sugar and lemons. Finally strain it through a fine sieve or a coarse towel, over a mould or in cups, which put in a cool place.

> PRESERVES.

Preserved raspberries.

For 3 pounds raspberries, take the juice of 1 pound red currants. Soak 5 pounds sugar in water and put it over the fire; together with the currant juice let it boil until it has turned into a thick syrup. Then add the raspberries and continue the boiling a few minutes. Skim incessantly and take it up with a big spoon. But the sugar must boil until a drop of it dropped on a plate remains whole, withouts preading the least. Then put in the raspberries and shake well.

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Preserved cherries.

Remove the stones and then take as much sugar as the berries weigh. Dip the sugar in water and boil until it becomes quite thick. Then put in the berries to boil 15 minutes. Take them up with a big spoon. Let the sugar continue boiling until real thick. Then add the berries and let them boil a minute, skimming while boiling. Shake well, cool and put up in jars.

Preserved red gooseberries.

Remove the stalks and the hulls from the berries; then rince them and let the water run off. Weigh the berries and take their weight in sugar, of which make a thin paste; let that cool and then put in the berries and let them remain over night. In the morning put them over the fire and let them boil until they appear clear, then remove them from the fire and shake them until most of the heat has passed off. Then they are immediately put in jars for preservation.

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Red plums preserved in alcohol.

For 5 pounds plums take 4 pounds powdered sugar. Put the plums in alternate layers with the sugar in a stone jar, which cover with the bladder of an ox or something similar and put a plate on the top. Place the jar in a deep iron or stone pan and pour in water to the height of the plums. Put the pan over the fire and boil for 5 hours. Then, take upp the jar and pour over the plums fine, strong alcohol; then cover the jar and let it remain in the water until it has cooled. The plums are now ready for preservation.

Preserved orange peelings.

Cut the oranges in two lengthwise and remove all the meat and also some of the white rinds. Put the halves i fresh water for 24 hours, changing the water four times. Then boil in fresh water until soft, when put them on a clean cloth to


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drain. Make a strong sugar water and when cold, cover the peelings with it for 8 days. Then take the water and boil it with more sugar until thick when pour it over the peelings while hot. Shake and skim, and preserve in jars.

Preserved ginger pears.

A peck of pears of rather a hard kind; peel and remove the kernels with a pen knife from the stalk end. Then take somewhat less than a gallon of medium quality syrup, and pour it in a kettle. Add to it the pears and a pound ginger, chopped into quite small pieces. Boil it over a gentle fire and have it covered, but shake it often and skim. If not strong enough add more ginger. Having boiled until the pears feel soft, pick them up carefully and put them in a jar and pour the juice over them through a strainer.

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Preserved peaches.

Pick the peaches when only half ripe and put them in a kettle over the fire, being then covered with cold water. When they feel soft, take them up and place them on a clean linen. Cut them in two and remove the skin and stones. Next cook a strong sugar water, using sugar equal to the weight of the pears the juice of a lemon is added and then the peaches. These are now boiled until they appear lucid; if the water seems to thick, shake until the heat has passed off and then add a tablespoonful of brandy. The peaches are put in glass jars for preservation. If they later on are inclined to rise, boil the water once more and add more sugar, whereupon the peaches themselves are put in and boiled.

Preserved apricots.

Treat them in the same way as the peaches, but you may leave them unpeeled, if you so desire. They may sometimes need one more boiling. Be also careful that they do not rise after being put up.

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Preserved quinces.

Peel the quinces and put them in a kettle with water enough to more than cover them. Let them boil about 30 minutes or until they become tender; then take them out and strain the water in which they have boiled through a woolen cloth. For each pound of fruit take 4 or 6 ounces sugar, sometimes 1/2 a pound, all depending on the sweetness of the fruit). Boil and if the syrup is too thick, dilute with water.

Baked quinces.

Bake some nice ripe quinces in a heat stronger than used for baking apples. Then cut in two and remove the cores. Sugar them and serve them with cream and sugar before they have had time to become cold.

Preserved apples.

For a pound of apples take 1/2 a pound sugar. Let the sugar melt in cold water. Then let the syrup thus obtained, boil up and now pour it over the apples, which are allowed to cool before they are placed over the fire to boil for half an hour.

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Preserved grapes.

Peel the grapes and stew them slightly; part the juice from them by straining and put the peelings in the juice, diluting it with some water and boil until they become soft, or about 30 minutes. Then add as much sugar as the grapes weigh and boil again.

Preserved water-melons for salad.

Melons grown late in the season are the best for this purpose, as they need not be ripe but large; the green are as a rule the finest. Peel them and cut them in 4 parts and also core them. Scald them and put them on a cloth. Then make a syrup of sugar with 1/2 pint vinegar to each pound sugar. Immerse the melons in this syrup and let them boil until they appear clear. Take them out, but let the syrup boil on until quite thick. Put the melons in jars and pour the syrup over them, while it is boiling hot. Cut them in slices when you serve.

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Red beets.

Boil the beets in a little water, and when half cooked take them out, salt them and wrap them in a towel. When cold remove the outer skin and put them in a jar, into which pour vinegar and a little caraway.

Preserved cranberries.

Pick the berries early in the fall, when they are of a light red color. For each pound of berries, take 1 pound of sugar. Boil the water and pour over the berries and put them immediately in a sieve so that all the water may run off. Then spread the berries on a cloth. Meanwhile prepare the syrup as directed, and when ready, immerse the berries, which boil for half an hour. Fill the jars with the preserve and keep until needed. Remember to skim industriously while the berries are boiling and immediately after.

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> ELFTE AFDELNINGEN.

> Part Eleven.

> PICKLES AND SALTED GOODS.

> To preserve dill.

Gather the dill while fine and pick it free from the stalks; next chop it as fine as you need it for sauces and put it in a chopping trough and put good butter on it. Rub the butter well into the dill and then pack it in glass jars, with some salt on top and over that a layer of cold sheep tallow. When using it, you take the butter with it, needing no other.

To preserve parsley.

Proceed exactly as with the dill, but with the difference


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that parsley must not be chopped before it is served. Pickle it whole.

To salt down parsley.

Tie the parsley together in small bunches. These together with a few bunches of celery, are put in layers, between which place salt. On top of all put a cover or something similar with some heavy weight on, to press the parsley. Rinse it well before using.

To salt down dill.

Pick the dill as for pickle, but do not chop it. Put it in layers like parsley, with salt in between each layer. Then press it as above and do not forget to rince it well when you want to use it.

To pickle various kinds of greens.

Spinach, cabbage, cauliflower, peas or beans, asparagus buds, the fine green part of celery, all this may be placed in tins, together with some cold, fresh butter, which has been melted


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and skimmed. Fill the tin vessels, cover them well and keep them in a cellar or other cool place. These greens are used with great advantage for soups in the winter season. If small cans, use 1 at a time; but if they are large, put a layer of butter on the top, every time you have taken some.

To freshen salt cucumbers.

Common salt cucumbers which are green but have assumed a brown appearance by being salted, may be made green again by soaking in water for a day after which they are put in a kettle with vinegar, and placed on the fire, with some pepper, bay leaves and ginger. Do not boil, but let it all cook on a slow fire, until the cucumbers begin to look green. Then put them back in the jars.

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To preserve asparagus.

Take white, coarse and brittle asparagus, and free it from all downy attachments. Then put it compactly in oblong tin boxes, with the buds one way, and now proceed as directed in foregoing numbers, but remember that the asparagus must boil 2 1/2 hours before serving.

To dry carrots.

Take fullgrown carrots, wash them well and scald them until they become somewhat soft, when put them on a linen cloth, sort them and cut them in slices to suit, which place on plates lined with white paper, and dry in a not very hot oven, while looking carefully that they do not dry too hard. When wanted for soups, put them first in tepid water, 6 or 8 hours. If the water is changed you may use the last for the soup.

To dry spinach.

The spinach ought not to be cut when covered with dew or rain, only in dry weather. It


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must be well cleaned, but not rinsed. The oven ought to be moderately hot. Well cleaned iron plates are used. Butter them with melted butter, over which spread the spinach thinly and put in oven. Take it out after a little while and cut the spinach loose with a knife and then spread it on a linen to dry in a warm room. When to be used, put it in tepid water for 2 hours and then scald it in an iron kettle. Lastly chop it and stew it as if fresh.

To dry cauliflower.

Cut cauliflower heads in small pieces, which clean neatly and string up by the stalk on strong threads. In that way hold them boiling, and then put them on linen, which suspend in a warm room or a garret, where the sun does not reach them. Spread them with big spaces between each. It dries slowly and becomes brown. Before cooking


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let it lie 4 hours in warm water. Should this then turn brown also, put the cauliflower in boiling water and then stew.

To keep red onion.

Perfectly ripe and hard onions, should be kept in an airy, well ventilated room, in order to dry slowly, then to be put in a big basket or box, which is to be kept in a place where it cannot freeze, although it, at the same time, must not be too warm. What is called Spanish onion is kept in the same way; but Portuguese onions should be tied up in small bunches and hung up in a cool place, while white onion is tied in wreaths and kept in the same manner.

To keep roots in sand.

Take a wooden box divided into several small spaces; then procure ordinarily fine sand, not too wet nor too dry, but a little damp. Deposit some celery roots in one of the spaces, but do not do so, until you


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have cut away the green growth around it, (but not all of it) and strew sand between them. In one of the other spaces, place onions, and proceed as will, the celery; then put in parsnips, then horse radish, etc., always remembering to put in the sand over and between them. Put them in the cellar to keep over the winter, and if they contract a disagreeable cellar taste, you have only to put them in water a few hours before using, to restore them.

To keep roots in the ground.

If you have access to a garden, or some other plat of cultivated soil, you may keep parsnips, carrots, horse radish and many other kinds of roots, simply by digging holes 1 yard deep, and depositing therein the things you want to preserve, 1 kind in each hole. Fill the holes with the earth and pack it well and then put up a stick to indicate what kind of root there is in each hole.

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To pickle tomatoes.

Take round, smooth, green tomatoes; put them in salt water, cover the kettle and place it over the fire, so that the tomatoes become scalded, which is done by bringing it only to the boiling point. Take out the tomatoes. While the tomatoes now stay in cold water, have another vessel filled with vinegar, to which is added common pepper and mustard. The tomatoes are cut in two, the seeds shaken out and the insides dried with a cloth. They are now put in glass jars and the vinegar poured on. Must be kept air tight.

Ripe tomato pickle.

To 7 pounds ripe tomatoes add 3 pounds of sugar and a quart vinegar. Boil for 15 minutes. Take out the tomatoes, but let the syrup boil a few minutes longer. Spice to suit with cinnamon and cloves.

Tomato catsup.

Take a gallon tomatoes, skinned, 4 tablespoons of salt, 4 spoons black pepper, 1/2 a spoon


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allspice, 8 pods of red pepper and 3 tablespoons mustard. Boil all for 1 hour, and strain through a sieve or a coarse cloth. Let it cool, and then put it in jars to keep.

Favorite pickle.

One quart raw cabbage chopped fine, 1 quart boiled beets chopped fine, 2 cups sugar, 1 tablespoon salt, 1 teaspoon black pepper, 1/4 teaspoon red pepper, 1 teacup grated horse radish. Cover with vinegar and keep from the air.

To pickle cabbage.

Cut away all green leaves from the heads and then chop them as fine as possible; next pack the cabbage compactly in a barrell or box, in layers, putting a few drops of vinegar, some dill slips and a few barberries on each layer. When the vessel is full, put a bottom on it and a heavy weight on top. Then it remains standing until it ceases to ferment, when remove the weight and skim


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off the mold, if any. Then place the vessel in a cold room to be kept over the winter, a smaller weight is then placed on the top.

To salt down beef.

Cut a piece of the loin in two, cut out the bones and trim the beef into a nice shape. Then rub into it sugar and saltpeter and immediately thereafter with common salt. Let it rest a day; meanwhile prepare a brine of a gallon well water and 3 handfuls salt, skimming well while it is boiling. When cold pour it on the beef, which is turned every other day, in case the brine does not cover it. This beef can be cooked two weeks later.

To dry pears.

Scald large pears, peel them and cut them lengthwise; then put them in an oven to dry slowly. Next boil the peelings until the substance is out; strain and boil the juice into a syrup.


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When the pears are heated through, take them out and dip them in the syrup, and replace them into the oven. Continue thus as long as there is any syrup left.

To dry apples.

For this purpose use soft apples, which peel and cut in 1/2, removing the cores. Place them in the oven to become dry, but do not use common plates for this purpose, as the apples then become black.

Salting pork.

Cut off head and foot from the hog, remove the suet, part the back from the body, separate also the ribs and the hams and then cut from the middle part as big slices as you want. These pieces are now to be rubbed with fine salt and saltpeter, whereupon put them, skin side down, in a proper vessel, as a tub, with coarse salt on the bottom. Keep on thus as long as there is any pork left, sprinkling


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coarse salt between each layer. Finally put a plate on the top and on that a heavy weight. The pork is kept in a cool room.

To smoke ham in the Westphalian way.

Cut the hams from the hogs and let them lie 3 days in cold water, so as to freeze or get stiff at least; then salt them well with fine salt and let them lie that way for 8 days. Put them between 2 wide planks and press the blood out of them. Put again in salt and saltpeter; after 3 days they are ready to take up and smoke in cold juniper smoke for a month; when ready hang them in the ceiling of a room where a fire is kept.

To smoke ham in the American way.

Rub 2 ounces saltpeter into a ham weighing about 10 pounds and then let it rest 24 hours. After that time rub into it 3 pounds fine salt, 1 pound fine


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sugar and a handful crushed juniper berries, all first well mixed together. Let the ham lie 2 days before turning it, and having turned it, let it remain 14 days, turning it and rubbing it with the above mixture. It is now prepared to be smoked. The smoking need not be hard, and during that process, have it wrapped in old linen, which take off when through.

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[Illustration: An illustration of Various Kinds of Vegetables.]

> TOLFTE AFDELNINGEN.

> Part Twelve.

> VEGETABLES.

Remarks: The fresher all the greens are, the better, as they then are not only better tasting, but also more wholesome. The way to test whether fresh or not, is to bend or break them. If they show themselves brittle, easily breaking, then they are good, but at least partly spoiled if they are flexible and tough. Otherwise it is easy enough to judge by the appearance of a


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vegetable whether it is fresh or not. Generally it is possible to restore comparative freshness of partly wilted products of the garden by simply sprinkling them with cool water and putting them in a cellar or other cold and dark room. As to cooking, remember that soft water is much to be preferred to well water. All greens ought to lie in cold water a few hours before boiling. If well water must be used, then put some soda in it, before placing it over the fire; moreover it must be borne in mind, that vegetables must not boil too long or too short a time as they in either case will be spoiled, and in connection with this is to be noticed that young vegetables stand less boiling than older and more ripe ones. The water should always be well salted and the greens not put in before it has begun to boil, because they only harden by laying in the water waiting to boil. Onions should bo soaked in warm salted water before boiling. Beans, corn, etc., need no preparation for the boiling. Carrots, turnips and onions should not be split, but cut in rings sidewise in order to cook so much easier. For further


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particulars see under the head of potatoes.

Gathering asparagus.

Gather with the morning dew upon it; do not cut it off, but snap it, avoiding the hard or woody part of the stalk; tie in bunches, 8 to 12 stalks to the bunch, according to size; when purchased the bunches come in much larger sizes, and should be divided. If to be kept some time before using (never more than a day), place the bunch upright in about 1/2 an inch of cold water, and keep cool. The larger stalks, or first cut, are prepared vinegrette, with white sauce, or fried; the small ones or second cut, like green peas, and are better if taken from the water when still firm; if boiled soft they loose their flavor.

Asparagus.

Put the green part into boiling water, slightly salted; boil 5 minutes and pour off the water; add more boiling water and boil 10 to 15 minutes; then put in a lump of butter, salt and pepper (some stir in a thickening made of 1 teaspoon flour mixed with cold water); toast 3 thin


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slices bread; spread them with butter, put in a dish and turn the asparagus over it.

Cucumbers boiled or fried.

Peel and split them lengthwise in 4 parts; take out the seeds, and cut in pieces about an inch long; put them in boiling water with a little salt and boil until done; put them in a towel to dry; put some butter in a frying-pan, and place it over a good fire; when hot put in some chopped parsley, salt and pepper; 2 minutes after put in the cucumbers, fry a few minutes, tossing them now and then, and serve.

Raw cucumbers.

Select those of medium size and very fresh, which have not lain in the sun before gathering, and put them in cold water for 1/2 an hour; an hour before they are required peel thin, and slice on a slaw cutter set close, or very thin with a knife commencing with the thick or blow end, or they are very likely to be bitter; let the slices drop into a pan of cold water, in which let them lie


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for 10 minutes; pour off the water and replace once or twice; finally cover them with ice, and set away in the refrigerator until wanted to serve, when salt and pepper them and pour over good cider vinegar; some add salad oil also. From being an indigestible, strong and dangerous edible, by this process they become wholesome and very relishable. (Sliced onions are also served with them, but they should be mild, the Bermuda onions being the best.

[Illustration: An Iluustration of Various Fruits including Pineapple, Orange and Pears.]

Stuffed cabbage.

Cut out the heart of a large fresh cabbage by gently spreading back the leaves, to do which without


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breaking, pour over it boiling water; fill the vacancy with finely chopped and boiled veal or chicken rolled into balls with the yolk of an egg. Tie firmly together with twine, or lie it in a cloth and boil in a covered kettle 2 hours. This is a very fine dish and quite economical in using cold meats.

Browned white cabbage.

Take a hard white head, clean it from all green leaves and cut away the stem. Take a little each of salt, pepper and sugar or syrup and put that in where the stem was. Tie up the head with strong cords and place it with it piece of butter in a pan or kettle, provided with tight cover and there let it light brown and tender. Meanwhile you must look carefully to see that it does not burn; when cooked take it out, and mix a little flour in the remaining juice, which pour over the cabbage. Serve with meat.

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White cabbage with cream.

Clean a cabbage head and cut away the stem; then cut it in small parts, which scald in boiling water until soft. Take it out and place it in a strainer for the water to run off. Melt some butter with flour and mix into it milk and cream, 1/2 of each; sugar, salt and nutmeg to suit. When the sauce boils stir into it 2 yolks; then put, in the cabbage and shake well without boiling, only heating. Serve on platters with meat dishes.

Red cabbage a la Orleans.

Take a head of middle size, boil it in 1/2 gallon bouillon, wherein place an onion lined with cloves, and 2 glasses red wine. Then spice it quite strong and stew it. Makes a very fine dish.

Cauliflower with crabs.

Take a few fat crabs and clean them, scald them, and take good care of the meat,


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while pounding the shells and preparing them fur a crab butter. Meanwhile scald some white cauliflower in salt water, having added a piece of butter. When it is soft take it out and let the water run off. While this is done, cover the cauliflower to keep it warm. Make a somewhat thick sauce of the crab butter and dilute it with the juice of the cauliflower and a little cream; add sugar, salt and nutmeg, or mace to suit the taste. Put the crab meat into the sauce and shake over the fire without boiling. Serve the cauliflower on a platter, with the crab stew arranged around it. Use as middle dish.

Spinach.

When picked, cleanse and scald it; then put it in cold water for a few minutes; now strain and squeeze it, then chop fine with a little flour. Melt some butter in a kettle, put in the spinach and stir well, diluting according to need with sweet milk. Must not boil long, only a minute; add sugar and nutmeg.

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Baked onions.

Use the large Spanish onion, as the best for this purpose; wash them clean, but do not peel, and put them into a sauce-pan, with slightly salted water; boil an hour, replacing the water with more, boiling hot, as it evaporates; turn off the water and lay the onions on a cloth to dry them well; roll each one in a piece of buttered tissue paper, twisting it at the top to keep it on and bake in a slow oven about an hour, or until tender all through; peel them, place in a deep dish, and brown slightly, basting well with butter, for 15 minutes; season with salt and pepper, and pour some melted butter over them.

Peas stewed in cream.

Into a sauce-pan of boiling water, put 2 or 3 pints of young green peas and when nearly done and tender, drain in a collender dry; then melt 2 ounces butter in a clean stew-pan, thicken evenly with a little, flour and hold it over the fire, do not let it brown; mix in a


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gill of cream, add half a teaspoon white sugar, bring to a boil, pour in the peas, keep the pan moving for 2 minutes, until well heated when serve hot.

Fried parsnips.

Scrape and slice them lengthwise, about 1/4 inch thick, and fry brown in a little butter or clear beef drippings; if previously boiled, they will fry sooner, or the remnants of those boiled for dinner may be used.

Boiled parsnips.

Wash and scrape them, and remove any black spots or blemishes and if quite large, quarter the thick part. Put them into boiling water, salted with 1 heaping tablespoon to 1/2 gallon water; boil rapidly until tender, drain, and serve in a vegetable dish; are usually served with salt fish, boiled pork or beef.

Stewed parsnips.

Wash, scrape and slice 1/2 inch thick, put in a frying-pan with half a pint hot water


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a tablespoon butter, season, cover closely, and stew until all the water is cooked out, stirring to prevent burning: they should be a cream light brown.

To clean and prepare carrots.

Trim off the small roots; wash and scrape them gently, the skin only; wash well; drain and cut in slices 1/4 inch in thickness, either across or lengthwise.

Boiled carrots.

When prepared as above, put them in a sauce-pan with a little salt and enough water to more than cover; boil gently until tender, then drain; the time will depend upon how young and tender they are.

Dry beans, Lima, white or colored.

Dry beans should be soaked in water for some time, from 5 or 10 to 24 hours, if a year or two old; if doubtful as to the age, it will do them no harm to soak them the longer time,


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and drain. If white beans are used, the smaller sized ones are the best. Their nutriment although overrated, is great, and for making a very palatable and cheap soup are very valuable.

To boil--Put the beans in a sauce-pan with cold water, and boil gently until tender; as the water evaporates, fill up with cold water. Never use any salt in boiling dry beans, as it prevents their cooking. When boiled tender, drain, and they are ready to be baked, or used as they are.

With pickled pork or bacon--Boil a quart of beans as directed above; cut in dice. 1/2 a pound of salt pork or bacon--about medium fat and lean--and put it in a sauce-pan over the fire; when half fried, add the beans, mix and stir for a minute, and place in a warm oven for about 20 minutes, stirring occasionally; when done, sprinkle on the top some chopped parsley, pepper and salt to taste, if not already sufficiently salt. Ham or fresh pork may be used instead of salt, pork or bacon, if preferred.

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Boston baked beans. Soak in fresh water over night a quart of small white beans; in the morning change the water and put them in a porcelain kettle, with water enough to cover, and parboil until the skins wrinkle; then pour off that water, mix the beans with salt, and put them in an earthen bean-pot (do not use a tin pan); take a a piece of fat salt pork, score the top and place in the middle of the beans; in a cup mix a tablespoon molasses, a teaspoon dry mustard, a half teaspoon baking soda, and pour over the beans; fill the pot with warm water, cover the top with the earthen lid, and bake in a slow oven all day, being careful not to let the water dry out, and thus dry the beans; keep replacing the water until about 3 o'clock, and then let them remain in the oven untouched until 4.

Spinach with bouillon.

Pick the spinach and clean it, then scald it for 8 minutes over a brisk fire; put it immediately in fresh water and stir so as to make it cool quick


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and retain its color. Now squeeze out the water and chop it fine together with flour. Melt butter in a pan, put the spinach in it for a few minutes, while stirring, dilute with bouillon or the juice of the spinach. The spinach can be served with chopped, hard boiled eggs, poached eggs or slices of bread cut small and browned in butter.

Stewed asparagus.

Leavings of boiled asparagus, as also the smaller parts of the plant, may be used for this purpose. Prepare it as usual and cut in pieces 1 1/2 inches long. Now make a sauce of melted butter and flour, and dilute it, while stirring all the time, with bouillon or the juice in which the asparagus has boiled. When the sauce boils stir in 2 or 3 tablespoons sweet cream and 1 or 2 yolks of eggs, all according to the quantity of the asparagus. Immerse the asparagus, stir well and serve on a platter. Then have ready some stewed crab tails with which to garnish the asparagus, as if with a wreath.

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Fried celery stalks.

Peel the celery and cut it somewhat thicker than for salad. Then mix grated bread or bread crumbs and sugar; break 3 eggs and heat them well; dip the celery in the egg and roll it in the bread and sugar. Next put it in a frying pan with butter and brown it on both sides. It is now ready to be served. Sauce is prepared by beating the butter and the eggs with white wine. Garnish with fried parsley.

Welch beans.

Shell and scald the beans; then stir some flour and butter together, diluting it with bouillon; put the beans into the sauce and boil gently. They are finished by adding some sweet cream and a yolk beaten with the cream; season with sugar, salt and nutmeg, also a little parsley. Can be served with meat dishes.

White beans.

Soak them an hour in cold water; then put them in cold


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water over the fire; put some butter in the water. In order to impart a good flavor, add some drops of lemon juice, besides salt and pepper.

Brown beans.

Soak in cold water for 1 hour; then they are put on the stove in cold water to boil until mushy, when syrup and vinegar are added according in taste. They are then served with salt meat, pork, fried fish, etc.

Green peas.

Peas are always best when picked just before shelling and cooking. Place them then in boiling water with a little salt and let them boil until tender. Then add salt and butter to suit.

Fried egg plant.

Cut the plant in slices 1/3 of an inch thick and dip these in beaten eggs mixed with some salt and pepper. Then roll them in bread crumbs and fry them in hot lard.

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Stuffed and baked tomatoes.

From the blossom end of a dozen tomatoes--smooth, ripe and solid--cut a thin slice, and with a small spoon scoop out the pulp without breaking the rind surrounding it; chop a small head of cabbage and a good-sized onion finely, and mix with these fine bread crumbs and the pulp; season with pepper, salt and sugar, and add a cup sweet cream; when all is well mixed, fill the tomato shells, replace the slices, and place the tomatoes in a buttered baking-dish, cut ends up, and put in the pan just enough water to keep from burning; drop a small lump of butter on each tomato, and bake 1/2 hour or so, till well done; place another bit of butter on each, and serve in same dish

Stewed tomatoes.

After scalding and peeling, cut them into a stewpan; season and let them simmer (not boil) for 3/4 of an hour. May be cooked with soft bread crumbs or small squares of bread, using nearly as much bread or crumbs as tomato, adding it after they are nearly done.

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> POTATOES.

To select potatoes.

As a general rule the smaller the eyes the better the potato. Choose those of medium size, and as smooth as possible. By cutting a slice off the larger end it may be discovered if sound; if spotted or having a large hollow they are not, and therefore inferior. Of the variety to select from depends greatly on the season; some sorts keep better than others; others decay and go out of market as the season advances; Potatoes should be kept in a dark but cool and dry cellar, to prevent vegetating.

[Illustration: An Illustration of a Copper Strainer with a Long Handle.]

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To prepare potatoes.

Old potatoes should be peeled before boiling or stewing, and immediately dropped into cold water, to remain until required, in order to save them clear in color, as exposure to the air darkens them; wipe each one dry before cooking; for the same reason, when sliced, let the slices drop info a pan of cold water.

To cook potatoes.

Steaming is now generally regarded as far preferable to boiling potatoes; first, from being more easily accomplished, and next, they cook a little sooner, and if watched, frequently tested, and taken up as soon as done, will preserve the starch, i.e., be more mealy and dry. The great point in steaming, boiling or baking is to know when done, and act accordingly, or they will be watery or "soggy," as it is homely, but expressively termed. For this reason too, it is essential that potatoes of a uniform size should be selected for each cooking, commencing


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with the largest, and continuing each time until the supply is exhausted. Quite large potatoes, for steaming or boiling, should be cut in 4 parts, smaller ones in 2; remove the middle or core, if hollow or defective, also all worm holes or other blemishes. Very old potatoes may be vastly improved by soaking in water over night; if quite watery, a small piece of lime dropped into the water in which they are boiling will cause them to cook dryer than without. New potatoes should be boiled in 2 waters. Medium sized new potatoes will cook--boil or bake--in 20 to 30 minutes; matured or old ones in about double that time, and either, when peeled, some 15 minutes sooner.

Potatoes in French style.

One quart cold boiled potatoes cut into dice, 3 tablespoons butter, 1 of chopped onions and 1 of chopped parsley, pepper and salt; season the potatoes with the salt and pepper, fry the onions in the butter, and when they are yellow add


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the potatoes; stir with a fork, being careful not to break them; when hot add the parsley, and cook 2 minutes longer.

Potatoes for every day in the week.

On Sunday, peel, steam and mash; add milk, butter and salt and then steam and beat like cake batter until nice and light; the longer the better.--Monday, baked potatoes in the skins; be sure to take them up when done, or they will be wrinkled and watery; if not served immediately, do them up in a napkin and tie close to keep hot.--Tuesday, peel them and bake with roast beef, cooking them under the meat.--Wednesday, prepare in Kentucky style, (see below).--Thursday, peel, steam and serve whole.--Friday, peel, cut in thin slices lengthwise, sprinkle with pepper and salt, and fry on a griddle greased with butter or beef drippings, and turn like pancakes.--Saturday, potatoes boiled in their jackets.

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Potatoes in Kentucky style.

Slice potatoes thin on a slaw cutter placed over a pan of water, and let stand 1/2 an hour, which hardens them; put them in a pudding-dish or dripping-pan, with salt, pepper and about half a pint of milk; bake for an hour, take out and add a lump of butter 1/2 the size of an egg cut in small bits and scattered over the top. The quantity of milk cannot be exactly given; enough to moisten the potatoes, with a little left as a gravy.

Potatoes in butter.

Peel and cut the potatoes; wash them and wipe them with a towel. Put a piece of butter in a pan and let it melt but not brown. Add the potatoes and let them remain 3 or 4 minutes or until they become light brown. When they feel soft to the finger, take them off the fire and serve while hot.

Fried potatoes.

Peel 6 potatoes of middle size and cut them in pretty


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thick slices. Put quite a big lump of skimmed fat in a pan to melt over a brisk fire. Immerse the potatoes in the fat and stir with a big spoon so that the potatoes become evenly fried; it ought to be ready in 10 or 12 minutes; then put it over a griddle to drain; sprinkle it with fine salt and use it for garnishing. If potatoes with a hard fried crust are wanted, fry them 5 minutes longer.

Potato box.

Peel the potatoes, boil them and let them cool. Then grate or pound them and mix with a large lump of butter so as to make a kind of mash, which mix with a tablespoonful of bread crumbs, a little sugar and pounded bitter almond, salt, pepper, 2 tablespoons sweet cream and 4 eggs. Shape the mixture on a platter and put it in the oven to bake. When the potatoes have puffed up it is ready, and can be served to roast beef or beef a la mode. Of potatoes thus prepared you can also make roulets, which


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dip in egg and bread crumbs, and fry in butter or lard.

Potatoes with sauce.

Brown in a pan butter and 3 red onions chopped fine; otherwise 1 chopped poruguese onion will do. When brown pour on some water, and immediately thereupon put in the potatoes, which should be peeled and cut in 2 or more pieces, all according to their size; add salt, pepper, parsley and chives. This is to boil over a gentel fire. It is served as a middle dish with sauce made as follows: Melt butter or lard in a pan; sprinkle flour on top, and also a few onions. When the onions are brown, dilute with bouillon and season with salt, pepper and nutmeg. Let it boil until the onions fall to pieces. Just before serving, add a few drops vinegar.

Potatoes fried raw.

Peel the potatoes and cut in fillets. Put a lump of butter in a pan and let it melt over a strong fire. Brown the potatoes in the butter; and when soft put them on a warmed platter


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and sprinkle with fine salt. If the potatoes are very small, you may cook them whole in butter or lard. If in lard, they should, when done, be laid on fine blotting papper for the fat to be absorbed.

Potato snow.

Take large and very white potatoes, as free from spots or blemishes as possible, and boil them in their skins in salt and water until perfectly tender, but not overdone; drain and dry them thoroughly near the fire, and peel; put a hot dish before the fire, and rub the potatoes through a coarse sieve on to it; do not touch them afterwards or the flakes will fall; serve as hot as possible. Six potatoes are enough for 3 persons.

Sweet potatoes.

Dress, clean and bake them in an oven for an hour, or place in a steamer and steam from 1/2 to 3/4 of an hour; or when steamed and nearly done


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scrape and peel them, place in a pan and bake 1/2 an hour; or, cut them (steamed or boiled) in slices and fry in butter or lard; or, peel and slice when raw, and fry a layer at a time on a griddle or in a frying-pan, with a little melted lard, using care not to cook them too long, or they will become hard; or drop in boiling lard in a frying-pan, turn them till a nice brown on both sides; or, halve or quarter them and bake in a pan with roast beef, basting them often with its drippings.

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[Illustration: An Illustration of a Soup Tureen along with A Goblet and Soup Spoon.]

> TRETTONDEAFDELNINGEN.
Part Thirteen.

> SOUPS AND MUSHES.

Weak fish bouillon.

For this purpose use only fish with solid meat, such kinds as carp, perch, pike, flounder, etc. Proceed as follows:

Put the fish selected in a copper pan. For each 2 1/2 pounds fish with bones, take a gallon of water. Let it boil and skim; now add to it onions and carrots. Continue the boiling with a very slow fire until the fish boils to pieces.

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Fish bouillon.

For each pound fish use 1 quart water, and boil it together with carrots, celery, parsley, onions, a couple of cloves, half a bay leaf and a piece of butter. Let it boil until the fish goes to pieces. Then let the bouillon go through a sieve, while the fish is drained without pressure. Finish the bouillon with a few beaten yolks of eggs and enrich it with fresh greens fried for 1/2 an hour in butter. Put roasted bread in the plate and pour the soup over it. Then serve with cheese.

[Illustration: An illustration of a plate of croquetties placed on top of a folded napkin and decorated with some vegetable.]

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Russian fish soup.

For this soup is used perch, pike or other fish. Cut it in pieces, pour weak fish bouillon over it and spice it with 1 onion, 2 cloves, 1 1/2 ounces pars-ley, 2 bay leaves, 1 pinch of salt, and the same of nutmeg. Let it boil until the fish is soft and then pour it through a sieve or cloth. Cut the fish in small pieces or chop it fine and then put it in the soup, which boil to suit the taste. Add some slices of lemon if agreeable. A glass of white wine will tend to enrich it.

Spinach soup.

Chopped spinach fried slightly in butter and flour, place in a pan in boil, and while boiling slowly it is diluted with bouillon. Beat five yolks of eggs with 2 pints cold boiled cream and pour that into the boiling soup, stirring while so doing. Serve the soup with fried bread slices.

Soup on cucumbers.

Peel 5 cucumbers and cut in two, removing the cores. Then cut them in slices and boil them until soft, then drain


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them. Brown them in a kettle with a little butter and a pinch of sugar. Add 2 tablespoonfuls beef jelly and 10 spoons cream sauce. Let boil briskly a few minutes, and then force it through a hair sieve. Next put it back into a kettle, mixed with good bouillon. Just before serving season it with salt and pepper, and a little butter. To be eaten with fried slices of bread.

Green peas soup.

Take 1 1/2 pints sugar peas, the same quantity of English green peas (or if you have none of the latter, take so much more of the former), less than a pint of carrots cut in small dices, and boil it all together in weak bouillon. Add some asparagus, if handy, shortly before the peas are ready boiled. When it is all boiled, finish the soup with a little butter and flour and chopped parsley, salt, sugar and nutmeg or mace. Serve hot.

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Soup a la Colbert.

Form 20 small round balls of fine carrots, 20 others of turnips and as many of cauliflower. Scald the turnips and


[Illustration: An illustration of different kind of cooking spoons.]




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carrots in separate kettles; drain them, and put them once more into separate vessels and pour over them strong chicken soup. Put 1/4 ounce sugar into each of the kettles, let the soup boil in the vegetables and then put the carrots and turnips together in a kettle with 1 1/2 pints soup, which bring to boiling, and then drain. Meanwhile scald the cauliflower cuts in salt water and let them drain; now put all the vegetables together in the soup bowl and add to them 3 quarts boiling strong soup. Serve the soup with 12 poached eggs on a platter.

Genuine turtle soup.

Cut off the head of the turtle and let the blood drain 15 hours. Take out the inside; cut off the 4 fins and saw her in 4 parts. Boil them and the fins in water; take up when the shells loosen, clear away all slimy parts, put her in a kettle with a bouquet, carrots, onions, salt and pepper; skim and boil 4 hours. Take 3 gallons of water to 10 pounds of turtle. Boil, skim and season with salt, pepper, onion, cloves and boil 4 hours. Take 8 pounds cut up beef, 8 pounds


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cut up veal, 1/2 ounce basil, 1 ounce marjoram, 1 ounce rosemary, 1 ounce thyme, 1 ounce bay leaves, 6 ounces parsley, 30 ounces onion, 20 ounces parsley roots, 50 ounces champignons, 2 ounces celery and a pinch of cayenne pepper. Brown all this in 12 ounces butter and as much flour. Dilute with 2 1/2 gallons turtle soup and add to it a browned