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.
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 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.
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 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 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 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 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 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.
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 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.
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 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 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.
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- 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.
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.
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 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.
Roast beef med potatis.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 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 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.
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.
Beef a la mode.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.
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 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.
Stewed beef.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.
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.
Calfs head.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 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.
Veal steak.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 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.
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.
Roast mutton.An illustration of a large roast mutton.
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.
Mutton and rice.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 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 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.
Mutton chops.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. 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.
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.
Pork.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, 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 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.
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.
Poultry and Game.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, 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.
Fried Chicken.An illustration of a bound and fried chicken.
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.
Chicken Fricassee.An illustratio nof fricasseed chicken parts.
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 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.
Parsley Chicken.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. 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 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 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 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.
Goose with horse radish.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.
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 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 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
Roast Turkey in English way.An illustration of a turkey roasted the English way.
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.
Roast turkey, in American way.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 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 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 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
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 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.
Roast pigeon.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 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.
Pigeons on the spit.An illustration of three pigeons on a spit.
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.
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.
Eel and Pike.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 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 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 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 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 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 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.
Whitling, English way.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.
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 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 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 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.
Pyramid of crabs.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 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.
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; 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. 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.
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.
Dumplings for soup.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.
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.
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 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 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 lar