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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/6745-8.txt b/6745-8.txt new file mode 100644 index 0000000..bf49135 --- /dev/null +++ b/6745-8.txt @@ -0,0 +1,16960 @@ +The Project Gutenberg EBook of Miss Parloa's New Cook Book, by Maria Parloa + +Copyright laws are changing all over the world. Be sure to check the +copyright laws for your country before downloading or redistributing +this or any other Project Gutenberg eBook. + +This header should be the first thing seen when viewing this Project +Gutenberg file. Please do not remove it. Do not change or edit the +header without written permission. + +Please read the "legal small print," and other information about the +eBook and Project Gutenberg at the bottom of this file. Included is +important information about your specific rights and restrictions in +how the file may be used. You can also find out about how to make a +donation to Project Gutenberg, and how to get involved. + + +**Welcome To The World of Free Plain Vanilla Electronic Texts** + +**eBooks Readable By Both Humans and By Computers, Since 1971** + +*****These eBooks Were Prepared By Thousands of Volunteers!***** + + +Title: Miss Parloa's New Cook Book + +Author: Maria Parloa + +Release Date: October, 2004 [EBook #6745] +[Yes, we are more than one year ahead of schedule] +[This file was first posted on January 20, 2003] + +Edition: 10 + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THE PROJECT GUTENBERG EBOOK MISS PARLOA'S NEW COOK BOOK *** + + + + +Produced by Steve Schulze, Charles Franks +and the Online Distributed Proofreading Team. +This file was produced from images generously made available by the +Digital & Multimedia Center, Michigan State University Libraries. + + + + + + +MISS PARLOA'S + +NEW COOK BOOK, + +A GUIDE TO MARKETING AND COOKING. + + +BY MARIA PARLOA, + +PRINCIPAL OF THE SCHOOL OF COOKING IN BOSTON + + + +ILLUSTRATED. + + + +PREFACE. + + + +When the author wrote the Appledore Cook Book, nine years ago, she had +seen so many failures and so much consequent mortification and +dissatisfaction as to determine her to give those minute directions +which were so often wanting in cook-books, and without which success +in preparing dishes was for many a person unattainable. It seemed then +unwise to leave much to the cook's judgment; and experience in +lecturing and in teaching in her school since that time has satisfied +the author that what was given in her first literary work was what was +needed. In this book an endeavor has been made to again supply what is +desired: to have the directions and descriptions clear, complete and +concise. Especially has this been the case in the chapter on +Marketing. Much more of interest might have been written, but the hope +which led to brevity was that the few pages devoted to remarks on that +important household duty, and which contain about all that the average +cook or housekeeper cares and needs to know, will be carefully read. +It is believed that there is much in them of considerable value to +those whose knowledge of meats, fish and vegetables is not extensive; +much that would help to an intelligent selection of the best +provisions. + +Of the hundreds of recipes in the volume only a few were not prepared +especially for it, and nearly all of these were taken by the author +from her other books. Many in the chapters on Preserving and Pickling +were contributed by Mrs. E. C. Daniell of Dedham, Mass., whose +understanding of the lines of cookery mentioned is thorough. While +each subject has received the attention it seemed to deserve, Soups, +Salads, Entrées and Dessert have been treated at unusual length, +because with a good acquaintance with the first three, one can set a +table more healthfully, economically and elegantly than with meats or +fish served in the common ways; and the light desserts could well take +the place of the pies and heavy puddings of which many people are so +fond. Many ladies will not undertake the making of a dish that +requires hours for cooking, and often for the poor reason only that +they do not so read a recipe as to see that the work will not be hard. +If they would but forget cake and pastry long enough to learn +something of food that is more satisfying! + +After much consideration it was decided to be right to call particular +attention in different parts of the book to certain manufactured +articles. Lest her motive should be misconstrued, or unfair criticisms +be made, the author would state that there is not a word of praise +which is not merited, and that every line of commendation appears +utterly without the solicitation, suggestion or _knowledge_ of +anybody likely to receive pecuniary benefit therefrom. + + + + + +NOTE. + +The following is a table of measures and weights which will be found +useful in connection with the recipes: + + One quart of flour one pound. + Two cupfuls of butter one pound. + One generous pint of liquid one pound. + Two cupfuls of granulated sugar one pound. + Two heaping cupfuls of powdered sugar one pound. + One pint of finely-chopped meat, packed solidly one pound. + +The cup used is the common kitchen cup, holding half a pint. + + + + +CONTENTS. + +Marketing +Groceries +Care of Food +Kitchen Furnishing +Soups +Fish +Meats +Poultry and Game +Entrées +Salads +Meat and Fish Sauces +Force-Meat and Garnishes +Vegetables +Pies and Puddings +Dessert +Cake +Preserving +Pickles and Ketchup +Potting +Breakfast and Tea +Economical Dishes +Bread +Drinks +How to do Various Things +Bills of Fare + + + +THE PUBLISHERS' COMPLIMENTS TO THE READER. + +Dear Madame: + +In the preparation of this book the author and publishers have +expended much time and money, with the hope that it may lessen your +cares, by enabling you to provide your household with appetizing and +healthful food, at a reasonable outlay of expense and skill. Should +they not be disappointed in this hope, and you find yourself made +happier by the fond approval of those who enjoy the food which you set +before them as a result of your use of this book, we trust you will +recommend its purchase by your friends, to the end that they may also +be benefited by it, and that both author and publisher may be +recompensed for its preparation. + + + + +MISS PARLOA'S NEW COOK BOOK. + + + + +MARKETING. + + +Upon the amount of practical knowledge of marketing that the +housekeeper has, the comfort and expense of the family are in a great +measure dependent; therefore, every head of a household should acquire +as much of this knowledge as is practicable, and the best way is to go +into the market. Then such information as is gained by reading becomes +of real value. Many think the market not a pleasant or proper place +for ladies. The idea is erroneous. My experience has been that there +are as many gentlemen among marketmen as are to be found engaged in +any other business. One should have a regular place at which to trade, +as time is saved and disappointment obviated. If not a judge of meat, +it is advisable, when purchasing, to tell the dealer so, and rely upon +him to do well by you. He will probably give you a nicer piece than +you could have chosen. If a housekeeper makes a practice of going to +the market herself, she is able to supply her table with a better +variety than she is by ordering at the door or by note, for she sees +many good and fresh articles that would not have been thought of at +home. In a book like this it is possible to treat at length only of +such things as meat, fish and vegetables, which always form a large +item of expense. + + +BEEF. + +Beef is one of the most nutritious, and, in the end, the most +economical, kinds of meat, for there is not a scrap of it which a good +housekeeper will not utilize for food. + + +As to Choosing It. + +Good steer or heifer beef has a fine grain, a yellowish-white fat, and +is firm. When first cut it will be of a dark red color, which changes +to a bright red after a few minutes' exposure to the air. It will also +have a juicy appearance; the suet will be dry, crumble easily and be +nearly free from fibre. The flesh and fat of the ox and cow will be +darker, and will appear dry and rather coarse. The quantity of meat +should be large for the size of the bones. Quarters of beef should be +kept as long as possible before cutting. The time depends upon climate +and conveniences, but in the North should be two or three weeks. A +side of beef is first divided into two parts called the fore and hind +quarters. These are then cut into variously-shaped and sized pieces. +Different localities have different names for some of these cuts. The +diagrams represent the pieces as they are sold in the Boston market, +and the tables give the New York and Philadelphia names for the same +pieces. In these latter two cities, when the side of beef is divided +into halves, they cut farther back on the hind quarter than they do in +Boston, taking in all the ribs--thirteen and sometimes fourteen. This +gives one more rib roast. They do not have what in Boston is called +the tip of the sirloin. + + +The Hind Quarter. + +In Philadelphia they cut meat more as is done in Boston than they do +in New York. The following diagram shows a hind quarter as it appears +in Boston. In the other two cities the parts 1 and 13f are included in +the _fore_ quarter. The dotted lines show wherein the New York +cutting differs from the Boston: + +[ILLUSTRATION: Diagram No. 1. Hind Quarter of Beef.] + + +EXPLANATION OF DIAGRAM NO. 1. + +BOSTON. + +1. Tip end of sirloin. +2. Second cut of sirloin. +3. First cut of sirloin. +4. Back of rump. +5. Middle of rump. +6. Face of rump. +7. Aichbone. +8. Best of round steak. +9. Poorer round steak. +10. Best part of vein. +11. Poorer part of vein. +12. Shank of round. +13. Flank. + + +PHILADELPHIA. + +1. First cut of ribs. +2. Sirloin roast or steak. +3. Sirloin roast or steak. +4. Hip roast; also rump steak. +5. Middle of rump. +6. Face of rump. +7. Tail of rump. +8. Best of round steak. +9. Poorer round steak. +10. Best part of vein. +11. Poorer part of vein. +12. Leg. +13. (e) Flank. + + +NEW YORK. + +1. First cut of ribs. +2. Porter-house steak or sirloin roast +3. Flat-boned sirloin steak or roast. +4,5,6. /(a) Large sirloin (a) steaks or roasts +7. Aichbone. +8. (and 4b and 5b) Rump steak. +9. (and 13e) Round steak. +10. Best part of vein +11. Poorer part of vein. +12. (d) Leg of beef. +13. (e) Flank. + + +The hind quarter consists of the loin, rump, round, tenderloin or +fillet of beef, leg and flank. The loin is usually cut into roasts and +steaks; the roasts are called sirloin roasts and the steaks sirloin or +porter-house steaks. In the loin is found the tenderloin; and a small +piece of it (about two and a half pounds in a large animal) runs back +into the rump. In Boston this is often sold under the name of the +short fillet, but the New York and Philadelphia marketmen do not cut +it. Plate No. 2 shows the fillet. + +[Illustration: PLATE NO. 2. SHORT FILLET.] + +Next the loin comes the rump, from which are cut steaks, roasts and +pieces for stewing, braising, a la mode and soups. Next the rump comes +the round, from which are cut steaks, pieces for a la mode, stewing, +braising and soups. The flank is cut from the loin, and used for +corning, stewing and as a roll of beef. + +Plate No. 4 represents a loin as cut in Boston and Philadelphia, and +it and No. 3 represent one as cut in New York, if the two parts be +imagined joined at the point A. No. 4 also shows the inside of the +loin, where the tenderloin lies. + +The sirloin is cut in all sizes, from eight to twenty pounds, to suit +the purchaser. The end next the ribs gives the smallest pieces, which +are best for a small family. The tenderloin in this cut is not as +large as in the first and second. In cutting sirloin steaks or roasts, +dealers vary as to the amount of flank they leave on. There should be +little, if any, as that is not a part for roasting or broiling. When +it is all cut off the price of the sirloin is of course very much more +than when a part is left on, but though the cost is increased eight or +ten cents a pound, it is economy to pay this rather than take what you +do not want. + +[Illustration: PLATE NO. 3. RUMP, SHOWING END WHICH JOINS ROUND.] + +[Illustration: PLATE NO. 4. LOIN. THE LOWER END JOINS RIBS.] + + +Porter-House Steaks. + +Every part of the sirloin, and a part of the rump, is named porter- +house steak in various localities. In New York the second cut of the +sirloin is considered the choice one for these steaks. The rump steak, +when cut with the tenderloin in it, is also called porter-house steak. +The original porter-house steaks came from the small end of the loin. + + +Sirloin Steaks. + +Sirloin steaks are cut from all parts of the loin, beginning with the +small end and finishing with the rump. In New York the rump steaks are +also known as sirloin. In some places they do not cut tenderloin with +sirloin. One slice of sirloin from a good-sized animal will weigh +about two and a half pounds. If the flank, bone and fat were removed, +there would remain about a pound of clear, tender, juicy meat There +being, therefore, considerable waste to this steak, it will always be +expensive as compared with one from a rump or round. But many persons +care only for this kind, as it has a flavor peculiar to itself; and +they will buy it regardless of economy. Plate No. 5 shows a second cut +of the sirloin, with the shape of a sirloin or small porter-house +steak. The only part that is really eatable as a steak is from the +base to the point A, the remainder being flank. + +[Illustration: Plate No. 5. SIRLOIN ROAST--SECOND CUT.] + +[Illustration: Plate No. 7. SHORT RUMP STEAK.] + +[Illustration: Plate No. 6. LONG RUMP STEAK.] + + +Rump Steak. + +What in Boston and Philadelphia is called rump steak is in New York +named sirloin. There are three methods of cutting a rump steak; two of +these give a very fine steak, the third almost the poorest kind. The +first two are to cut across the grain of the meat, and thus obtain, +when the beeve is a good one, really the best steaks in the animal. + +Plates Nos. 6 and 7 represent these steaks. No. 6 is a long rump +steak, very fine; and No. 7 a short rump, also excellent. In both of +these there is a piece of tenderloin. In New York, No. 6 is sirloin +without bone, and No. 7 sirloin. There is yet another slice of rump +that is of a superior quality. It is cut from the back of the rump, +and there is no tenderloin in it. Plate No. 8 shows a rump steak cut +with the grain of the meat; that is, cut lengthwise. It comes much +cheaper than the others, but is so poor that it should never be +bought. It will curl up when broiled, and will be tough and dry. + +[Illustration; Plate No. 8. RUMP STEAK WITH THE GRAIN.] + +[Illustration: Plate No. 9. BACK OF THE RUMP.] + +[Illustration: PLATE NO. 10. AITCHBONE.] + +[Illustration: PLATE NO. 11. ROUND OF BEEF.] + +Some marketmen will not cut rump steak by the first two methods, +because it spoils the rump for cutting into roasts, and also leaves a +great deal of bone and some tough meat on hand. The price per pound +for a rump steak cut with the grain is ten cents less than for that +cut across, and yet dealers do not find it profitable to sell steak +cut the latter way. Plate No. 9 shows the back of the rump, which is +used for steaks and to roast. The steaks are juicy and tender, but do +not contain any tenderloin. + + +Round Steaks. + +Plate No. 11 shows the round of beef with the aitch bone taken off; a, +a, a, a, is the top of the round, b, b, b, b, the under part, where +the aitchbone has been cut off, and c, c, c, c, the vein. Plate No. 10 +is this aitchbone, which is first cut from the round, and then the +steaks are taken off. + +The best steak begins with the third slice. The top and under part of +the round are often cut in one slice. The top is tender and the under +part tough. When both are together the steak sells for fifteen or +sixteen cents per pound; when separate, the top is twenty or more and +the under part from ten to twelve. If it is all to be used as a steak, +the better way is to buy the top alone; but if you wish to make a stew +one day and have a steak another, it is cheaper to buy both parts +together. Round steak is not, of course, as tender as tenderloin, +sirloin or rump, but it has a far richer and higher flavor than any of +the others. It should be cut thick, and be cooked rare over a quick +fire. Steaks are cut from the vein in the round and from the shoulder +in the fore quarter. They are of about the same quality as those from +the round. + + +Tenderloin Steak. + +This is cut from the tenderloin, and costs from twenty-five cents to a +dollar per pound. It is very soft and tender, but has hardly any +flavor, and is not half as nutritious as one from a round or rump. + + +Quality and Cost. + +We will now consider the various kinds of steak, as to their cost and +nutritive qualities. The prices given are not those of all sections of +the country, but they will be helpful to the purchaser, as showing the +ratio which each bears to the other. + +Top of the round, the most nutritious, 18 to 25 cents. + +Rump cut across the grain, next in nutritive qualities, 28 to 30 cents + +Rump cut with the grain, 22 to 25 cents + +Sirloin, 25 to 30 cents + +Porter-house, 30 cents + +Tenderloin, 25 cts. to $1.00 + +The tenderloin, rump and round steaks are all clear meat; therefore, +there is no waste, and of course one will not buy as many pounds of +these pieces to provide for a given number of persons as if one were +purchasing a sirloin or porter-house steak, because with the latter- +named the weight of bone and of the flank, if this be left on, must +always be taken into consideration. + +After the aitchbone and steaks have been taken from the round there +remain nice pieces for stewing and braising; and still lower the meat +and bones are good for soups and jellies. The price decreases as you +go down to the shank, until for the shank itself you pay only from +three to four cents per pound. + + +Sirloin. + +It will be remembered that plate No. 4 represents a loin of beef, +showing the end which joined the ribs, also the kidney suet. No. 12 +represents the same loin, showing the end which joined the rump. There +are about thirty pounds in a sirloin that has been cut from a large +beeve. This makes about three roasting pieces for a moderately large +family. The piece next the rump has the largest tenderloin and is, +therefore, by many considered the choicest. Steaks cut from it are now +served in the principal hotels as porter-house. + + +The Rump. + +In plate No. 3 was shown that part of the ramp which joins the round. +Plate No. 13 represents the end which joins the sirloin. + +[Illustration: PLATE NO. 13. RUMP.] + +[Illustration: PLATE NO. 12. LOIN.] + + +Ribs. + +Plate No. 14 represents the first five ribs cut from the back half +where it joins the tip of the sirloin, and shows the end that joined. +This cut is considered the best of the rib-roasts. For family use it +is generally divided into two roasts, the three ribs next the sirloin +being the first cut of the ribs and the others the second cut. + +[Illustration: PLATE NO. 14. FIRST FIVE RIBS.] + +[Illustration: PLATE NO. 15. CHUCK RIBS.] + +Plate No. 15 represents the chuck ribs, the first chuck, or sixth rib, +being seen at the end. There are ten ribs in the back half as cut in +Boston, five prime and five chuck; We must remember that in New York +and Philadelphia there are thirteen ribs, eight of which are prime. +The first two chuck ribs make a very good roast or steak, being one of +the most nutritious cuts in the animal, and the next three are good +for stewing and braising. Many people roast them. The flavor is fine +when they are cooked in this manner, but the meat is rather tough. A +chuck rib contains part of the shoulder-blade, while the prime ribs do +not. In New York and Philadelphia the ribs are cut much longer than in +Boston; hence the price per pound is less there. But the cost to the +purchaser is as great as in Boston, because he has to pay for a great +deal of the rattle-ran or rack. It is always best to have the +ribroasts cut short, and even pay a higher price for them, as there +will then be no waste. + + +Fore Quarter. + +The fore quarter is first cut into two parts, the back half and the +rattle-ran, and these are then cut into smaller pieces for the +different modes of cooking. Diagram No. 16 represents a fore quarter. +The back half only is numbered, for the rattle-ran is given in diagram +No 17. + +[Illustration: FACE OF THE RUMP.] + +[Illustration: DIAGRAM NO. 16. THE FORE QUARTER.] + + +EXPLANATION OF DIAGRAM NO. 16. + +BOSTON. + +1. First cut of ribs. +2. Second cut of ribs. +3. Third cut of ribs. + 4 and 5. Best chuck ribs. +6 and 7. Poorer chuck ribs. +8. Neck piece. + + +NEW YORK. + +1. First cut of ribs, with tip of sirloin. +2. Second cut of ribs. +3. Third cut of ribs. +4 and 5. Best chuck ribs. +6 and 7. Poorer chuck ribs. +8. Neck piece. + +PHILADELPHIA. + +1. First cut of ribs, with tip of sirloin. +2. Second cut of ribs. +3. Third cut of ribs. +4 and 5. Best chuck ribs. +6 and 7. Poorer chuck ribs. +8. Neck chuck. + + +The Rattle-Ran. + +The whole of lower half of the fore quarter is often called the +rattle-ran. Diagram No. 17 shows this, and the table following gives +the name of the separate cuts: + +[Illustration: DIAGRAM NO. 17. THE RATTLE-RAN.] + + +EXPLANATION OF DIAGRAM NO. 17. + +BOSTON. + +1. Rattle-ran. +2. Shoulder of mutton. +3. Sticking piece. +4. Shin, thick end of brisket, part of sticking piece. +5 and 6. Brisket piece. +7. Middle cut or rib plate. +8. Navel end of brisket. + + +NEW YORK. + +1. Plate piece. +2 and 3. Shoulder of mutton. +4. Shin and thick end of brisket. +5 and 6. Brisket piece. +7 and 8. Navel end of brisket. + + +PHILADELPHIA. + +1. Plate piece. +2. Shoulder of mutton or boler piece. +3. Sticking piece. +4. Shin and thick end of brisket. +5 and 6. Brisket piece. +7 and 8. Navel end of brisket. + +The rattle-ran or plate piece is generally corned, and is considered +one of the best cuts for pressed beef. The shoulder of mutton is used +for stews, beef _à la mode_, roasts and steaks, and is also +corned. The sticking piece, commonly called the back of the shoulder, +but which is really the front, is used for stews, soups, pie meat and +for corning. The shin is used for soups, and the brisket and ribs for +corning and for stews and soups. One of the best pieces for corning is +the navel end of the brisket. The middle cut of the rattle-ran is also +corned. + + +MUTTON. + +Mutton is very nutritious and easily digested. The best quality will +have clear, hard, white fat, and a good deal of it; the lean part will +be juicy, firm and of a rather dark red color. When there is but +little fat, and that is soft and yellow and the meat is coarse and +stringy, you may be sure that the quality is poor. Mutton is much +improved by being hung in a cool place for a week or more. At the +North a leg will keep quite well for two or three weeks in winter, if +hung in a cold, dry shed or cellar. Mutton, like beef, is first split +through the back, and then the sides are divided, giving two fore and +two hind quarters. Diagram No. 18 is of a whole carcass of mutton, and +half of it is numbered to show the pieces into which the animal is cut +for use. + +[Illustration: DIAGRAM NO. 18.] + +EXPLANATION OF DIAGRAM NO. 18. + +1, 2, 4. Hind quarter. + +3, 5, 5. Fore quarter + +1. Leg. +2. Loin. +3. Shoulder. +4. Flank. +5,5. Breast. + + +Hind Quarter of Mutton. + +This consists of the leg and loin, and is the choicest cut. It makes a +fine roast for a large family, but for a moderate-sized or small one +either the leg or loin alone is better. A hind quarter taken from a +prime animal will weigh from twenty to thirty pounds. + + +Leg of Mutton. + +This joint is nearly always used for roasting and boiling. It has but +little bone, as compared with the other parts of the animal, and is, +therefore, an economical piece to select, though the price per pound +be greater than that of any other cut. It is not common to find a good +leg weighing under ten or twelve pounds. A leg is shown in plate No. +19. + +[Illustration: PLATE NO. 19.] + + +Loin of Mutton. + +In a loin, as cut in Boston, there are seven ribs, which make a good +roast for a small family. This cut is particularly nice in hot +weather. It is not as large as a leg, and the meat is, besides, of a +lighter quality and more delicate flavor. The cost when the flank is +taken off will be about seven cents more a pound than if the loin be +sold with it on; but, unless you wish to use the flank for a soup, +stew or haricot, it is the better economy to buy a trimmed piece and +pay the higher price. When the two loins are joined they are called a +saddle. Plate No. 20 shows a saddle and two French chops. + +[Illustration: PLATE NO 20. SADDLE OF MUTTON AND FRENCH CHOPS.] + + +Fore Quarter of Mutton. + +In this is included the shoulder and breast. When the shoulder-blade +is taken out the quarter makes a good roast for a large family. The +shoulder is separated from the breast by running a sharp knife between +the two, starting at the curved dotted lines near the neck (shown in +diagram No. 18), and cutting round to the end of the line. The +shoulder is nice for roasting or boiling. The breast can be used for a +roast, for broths, braising, stewing or cotelettes. Rib chops are also +cut from the breast, which is, by the way, the cheapest part of the +mutton. + + +Chops and Cutlets. + +Chops are cut from the loin. They are called long when the flank is +cut on them and short if without it. When part of the bone of the +short chop is scraped clean it is called a French chop. The rolled +chops sold by provision dealers are the long chops with the bone +removed. One often sees them selling at a low price. They are then the +poor parts of the mutton, like the flank, and will be found very +expensive no matter how little is asked. + + +Prices. + +The price of mutton varies with the seasons, but a table giving the +average price may help the purchaser to an estimate of the comparative +cost of each cut: + + Hind Quarter, 15 cents. + Leg, 17 cents. + Loin, with flank, 13 cents. + Loin, without flank, 20 cents. + Fore Quarter, 8 cents. + Trimmed Chops, 20 cents. + Untrimmed Chops, 12 cents. + +When one has a large family it brings all kinds of meat considerably +cheaper to buy large pieces untrimmed, as the trimmings can be used +for soups, stews, etc.; but for a small family, it is much better to +purchase only the part you want for immediate use. Although mutton +costs less per pound than beef, it is no cheaper in the end, because +to be good it must be fat, and mutton fat, unlike beef fat, cannot be +employed for cooking purposes, as it gives a strong flavor to any +article with which it is used. + + +LAMB. + +Lamb is cut and sold like mutton. Being much smaller, however, a hind +or fore quarter is not too large for a good-sized family. Lamb will +not keep as long as mutton, for, being juicy, it taints more readily. +It is of a delicate flavor until nearly a year old, when it begins to +taste like mutton and is not so tender. The bones of a young lamb will +be red, and the fat hard and white. This meat is in season from May to +September. + + +VEAL. + +The calf being so much larger than the sheep, the fore and hind +quarters are not cooked together, and for an ordinary family both are +not purchased. The animal is, however, cut into the same parts as +mutton. The loin, breast and shoulder are used for roasting. Chops are +cut from the loin and neck, those from the neck being called rib chops +or cotelettes. The neck itself is used for stews, pies, fricassees, +etc. The leg is used for cutlets, fricandeaux, stews and roasts, and +for braising. The fillet of veal is a solid piece cut from the leg-- +not like the tenderloin in beef, but used in much the same way. The +lower part of the leg is called a knuckle, and is particularly nice +for soups and sauces. Good veal will have white, firm fat, and the +lean part a pinkish tinge. When extremely white it indicates that the +calf has been bled before being killed, which is a great cruelty to +the animal, besides greatly impoverishing the meat. When veal is too +young it will be soft and of a bluish tinge. The calf should not be +killed until at least six weeks old. Veal is in the market all the +year, but the season is really from April to September, when the price +is low. The leg costs more than any other joint, because it is almost +wholly solid meat. The fillet costs from 20 to 25 cents; cutlets from +the leg, 30 cents; chops from loin, 20 cents; loin for roast, 15 +cents; breast, 10 to 12 cents. Veal is not nutritious nor easily +digested. Many people cannot eat it in any form, but such a number of +nice dishes can be made from it, and when in season the price is so +low, that it will always be used for made dishes and soups. + + +PORK. + +Pork, although not so much used in the fresh state as beef, mutton, +lamb, etc., is extensively employed in the preparation of food. It is +cut somewhat like mutton, but into more parts. Fresh young pork should +be firm; the fat white, the lean a pale reddish color and the skin +white and clear. When the fat is yellow and soft the pork is not of +the best quality. After pork has been salted, if it is corn-fed, the +fat will be of a delicate pinkish shade. When hogs weighing three and +four hundred pounds are killed, the fat will not be very firm, +particularly if they are not fed on corn. The amount of salt pork +purchased at a time depends upon the mode of cooking in each family. +If bought in small quantities it should be kept in a small jar or tub, +half filled with brine, and a plate, smaller round than the tub, +should be placed on top of the meat to press it under the brine. + +The parts into which the hog is cut are called leg, loin, rib piece, +shoulder, neck, flank, brisket, head and feet. The legs and shoulders +are usually salted and smoked. The loin of a large hog has about two +or three inches of the fat cut with the rind. This is used for +salting, and the loin fresh for roasting. When, however, the hog is +small, the loin is simply scored and roasted. The ribs are treated the +same as the loin, and when the rind and fat are cut off are called +spare-ribs. This piece makes a sweet roast. Having much more bone and +less meat than the loin, it is not really any cheaper, although sold +for less. The loin and ribs are both used for chops and steaks. The +flank and brisket are corned. The head is sold while fresh for head- +cheese, or is divided into two or four parts and corned, and is a +favorite dish with many people. The feet are sometimes sold while +fresh, but are more frequently first pickled. The fat taken from the +inside of the hog and also all the trimmings are cooked slowly until +dissolved. This, when strained and cooled, is termed lard. Many +housekeepers buy the leaf or clear fat and try it out themselves. This +is the best way, as one is then sure of a pure article. + + +Sausages. + +These should be made wholly of pork, but there is often a large +portion of beef in them. They should be firm, and rather dry on the +outside. + + +Liver. + +Calves' liver is the best in the market, and always brings the highest +price. In some markets they will not cut it. A single liver costs +about fifty cents, and when properly cooked, several delicious dishes +can be made from it. + +Beef liver is much larger and darker than the calves', has a stronger +flavor and is not so tender. It is sold in small or large pieces at a +low price. + +Pigs' liver is not nearly as good as the calves' or beeves', and comes +very much cheaper. + + +Hearts. + +Both the calves' and beeves' hearts are used for roasting and +braising. The calves' are rather small, but tenderer than the beeves'. +The price of one is usually not more than fifteen cents. The heart is +nutritious, but not easily digested. + + +Kidneys. + +The kidneys of beef, veal, mutton, lamb and pork are all used for +stews, broils, _sautés_, curries and fricassees. Veal are the +best. + +Tongues. + +These are very delicate. Beef tongue is the most used. It should be +thick and firm, with a good deal of fat on the under side. When fresh, +it it used for bouilli, mince pies and to serve cold or in jelly. +Salted and smoked, it is boiled and served cold. Lambs' tongues are +sold both fresh and pickled. + +POULTRY AND GAME. + +Chickens. + +All fowl less than a year old come under this head. The lower end of +the breast-bone in a chicken is soft, and can be bent easily. The +breast should be full, the lean meat white, and the fat a pale straw +color. Chickens are best in last of the summer and the fell and +winter. The largest and juciest come from Philadelphia. + +Spring Chickens. + +These are generally used for broiling. They vary in size, weighing +from half a pound to two and a half pounds. The small, plump ones, +weighing about one and a half or two pounds, are the best. There is +little fat on spring chickens. + +Fowl. + +These may be anywhere from one to five or six years old. When over two +years the meat is apt to be tough, dry and stringy. They should be +fat, and the breast full and soft. The meat of fowl is richer than +that of chickens, and is, therefore, better for boiling and to use for +salads and made dishes. The weight of bone is not much greater than in +a chicken, while there is a great deal more meat. Another point to be +remembered is that the price per pound is also generally a few cents +less. + + +Turkeys. + +The lower end of the breast-bone should be soft, and bend easily, the +breast be plump and short, the meat firm and the fat white. When the +bird is very large and fat the flavor is sometimes a little strong. +Eight or ten pounds is a good size for a small family. + + +Geese. + +It is more difficult to judge of the age and quality of a goose than +of any other bird. If the wind pipe is brittle and breaks easily under +pressure of the finger and thumb, the bird is young, but if it rolls +the bird is old. Geese live to a great age--thirty or more years. They +are not good when more than three years old. Indeed, to be perfect, +they should be not more than one year old. They are in season in the +fall and winter. + + +Green Geese. + +The young geese are very well fed, and when from two to four months +old are killed for sale. They bring a high price, and are delicious. +They are sometimes in the market in winter, but the season is the +summer and fall. + + +Ducks. + +The same tests that are applied to chickens and geese to ascertain age +and quality are made with ducks. Besides the tame bird, there are at +least twenty different kinds that come under the head of game. The +canvas-back is the finest in the list; the mallard and red-head come +next. The domestic duck is in season nearly all the year, but the wild +ones only through the fall and winter. The price varies with the +season and supply. A pair of canvas-backs will at one time cost a +dollar and a half and at another five dollars. + + +Pigeons. + +There are two kinds of pigeons found in the market, the tame and the +wild, which are used for potting, stewing, &c. Except when "stall-fed" +they are dry and tough, and require great care in preparation. The +wild birds are the cheapest. They are shipped from the West, packed in +barrels, through the latter part of the winter and the early spring. +Stall-fed pigeons are the tame ones cooped for a few weeks and well +fed. They are then quite fat and tender, and come into market about +the first of October. + + +Squabs. + +These are the young of the tame pigeon. Their flesh is very delicate, +and they are used for roasting and broiling. + + +Grouse, or Prairie Chicken. + +These birds comes from the West, and are much like the partridge of +the Eastern States and Canada. The flesh is dark, but exceedingly +tender. Grouse should be plump and heavy. The breast is all that is +good to serve when roasted, and being so dry, it should always be +larded. The season is from September to January, but it is often +continued into April. + + +Venison. + +There should be a good deal of fat on this meat. The lean should be +dark red and the fat white. Venison is in season all the year, but is +most used in cold weather. In summer it should have been killed at +least ten days before cooking; in winter three weeks is better. The +cuts are the leg, saddle, loin, fore quarter and steaks. The supply +regulates the price. + + +Partridge. + +This bird is so like the grouse that the same rules apply to both. +What is known as quail at the North is called partridge at the South. + + +Quail. + +These birds are found in the market all through the fall and winter. +They are quite small (about the size of a squab), are nearly always +tender and juicy, and not very expensive. They come from the West. + + +Woodcock. + +Woodcock is in season from July to November. It is a small bird, +weighing about half a pound. It has a fine, delicate flavor, and is +very high-priced. + + +Other Game. + +There are numerous large and small birds which are used for food, but +there is not space to treat of them all. In selecting game it must be +remembered that the birds will have a gamey smell, which is wholly +different from that of tainted meat. + + +FISH. + +To fully describe all the kinds of fish found in our markets would +require too much space and is unnecessary, but a list of those of +which there is usually a supply is given, that housekeepers may know +what it is best to select in a certain season and have some idea of +the prices. + + +To Select Fish. + +When fresh, the skin and scales will be bright, the eyes full and +clear, the fins stiff and the body firm. If there is a bad odor, or, +if the fish is soft and darker than is usual for that kind, and has +dim, sunken eyes, it is not fit to use. + + +Codfish. + +This is good all the year, but best in the fall and winter. When +cooked, it breaks into large white flakes. It is not as nutritious as +the darker kinds of fish, but is more easily digested. The price +remains about the same through all seasons. + + +Haddock. + +This is a firmer and smaller-flaked fish than the cod, but varies +little in flavor from it. The cod has a light stripe running down the +sides; the haddock a dark one. + + +Cusk. + +This also belongs to the cod family, and is a firm, white fish. It is +best in winter. + + +Pollock. + +This is used mostly for salting. It is much like the cod, only firmer +grained and drier. + + +Halibut. + +This fine fish is always good. It varies in weight from two pounds to +three hundred. The flesh is a pearly white in a perfectly fresh fish. +That cut from one weighing from fifty to seventy-five pounds is the +best, the flesh of any larger being coarse and dry. The small fish are +called chicken halibut. + + +Flounders. + +These are thin, flat fish, often sold under the name of sole. Good at +all times of the year. + + +Turbot. + +This is a flat fish, weighing from two to twenty pounds. The flesh is +soft, white and delicate. Turbot is not common in our market. + + +Salmon. + +Salmon is in season from April to July, but is in its prime in June. +It is often found in the market as early as January, when it brings a +high price. Being very rich, a much smaller quantity should be +provided for a given number of people than of the lighter kinds of +fish. + + +Shad. + +This is in season in the Eastern and Middle States from March to +April, and in the Southern States from November to February. The flesh +is sweet, but full of small bones. Shad is much prized for the roe. + + +Blue-fish. + +This is a rich, dark fish, weighing from two to eight pounds' and in +season in June, July and August. It is particularly nice broiled and +baked. + + +Black-fish, or Tautog. + +Good all the year, but best in the spring. It is not a large fish, +weighing only from one to five pounds. + + +White-fish, or Lake Shad. + +This delicious fish is found in the great lakes, and in the locality +where caught it is always in season. At the South and in the East the +market is supplied only in winter, when the price is about eighteen +cents a pound. The average weight is between two and three pounds. + + +Sea-Bass. + +This fish, weighing from half a pound to six or seven, pounds, is very +fine, and is in season nearly all the year. It is best in March, April +and May. + + +Rock-Bass. + +The weight of rock-bass generally ranges from half a pound to thirty +or forty pounds, but sometimes reaches eighty or a hundred. The small +fish are the best. The very small ones (under one pound) are fried; +the larger broiled, baked and boiled. The bass are in season all the +year, but best in the fall. + + +Sword Fish. + +This is very large, with dark, firm flesh. It is nutritious, but not +as delicate as other kinds of fish: It is cut and sold like halibut, +and in season in July and August. + + +Sturgeon. + +This fish, like the halibut and sword fish, is large. The flesh is of +a light red color and the fat of a pale yellow. There is a rather +strong flavor. A fish weighing under a hundred pounds will taste +better than a larger one. The season is from April to September. + + +Weak-Fish. + +Weak-fish is found in the New York and Philadelphia markets from May +to October. In the Eastern States it is not so well known. It is a +delicate fish, and grows soft very quickly. It is good boiled or +fried. + + +Small, or "Pan"-Fish. + +The small fish that are usually fried, have the general name of "pan"- +fish. There is a great variety, each kind found in the market being +nearly always local, as it does not pay to pack and ship them. A +greater part have the heads and skin taken off before being sold. + + +Smelts. + +These are good at any time, but best in the winter, when they are both +plenty and cheap. + + +Mullet. + +There are several varieties of this fish, which is much prized in some +sections of the country. It is a small fish, weighing from a quarter +of a pound to two or three pounds. It often has a slightly muddy +flavor, owing to living a large part of the time in the mud of the +rivers. + + +Mackerel. + +This fish is nutritious and cheap. It is in the market through the +spring and summer, and averages in weight between one and two pounds. + + +Spanish Mackerel. + +These are larger than the common mackerel, and have rows of yellow +spots, instead of the dark lines on the sides. They are in season from +June to October, and generally bring a high price. + + +Eels. + +These are sold skinned; are always in season, but best from April to +November. + + +Lobsters. + +This shell-fish is in the market all the year, but is best in May and +June. If the tail, when straightened, springs back into position, it +indicates that the fish is fresh. The time of boiling live lobsters +depends upon the size. If boiled too much they will be tough and dry. +They are generally boiled by the fishermen. This is certainly the best +plan, as these people know from practice, just how long to cook them. +Besides, as the lobsters must be alive when put into the pot, they are +ugly things to handle. The medium-sized are the tenderest and +sweetest. A good one will be heavy for its size. In the parts of the +country where fresh lobsters cannot be obtained, the canned will be +found convenient for making salads, soups, stews, etc. + + +Hard-Shell Crabs. + +These are in the market all the year. They are sold alive and, also, +like the lobster, boiled. Near the coast of the Southern and Middle +States they are plenty and cheap, but in the interior and in the +Eastern States they are quite expensive. They are not used as much as +the lobster, because it is a great deal of trouble to take the meat +from the shell. + + +Soft-Shell Crabs. + +As the crab grows, a new, soft shell forms, and the old, hard one is +shed. Thus comes the soft-shelled crab. In about three days the shell +begins to harden again. In Maryland there are ponds for raising these +crabs, so that now the supply is surer than in former years. Crabs are +a great luxury, and very expensive. In the Eastern States they are +found only in warm weather. They must always be cooked while alive. +Frying and broiling are the modes of preparing. + + +Shrimp. + +These are found on the Southern coasts; are much the shape of a +lobster, but very small. They are used mostly for sauces to serve with +fish. Their season is through the spring, summer and fall. There is a +larger kind called big shrimp or prawns, sold boiled in the Southern +markets. These are good for sauces or stews, and, in fact, can be +used, in most cases, the same as lobster. But few shrimp are found in +the Eastern or Western markets. The canned goods are, however, +convenient and nice for sauces. + + +Terrapin. + +This shell-fish comes from the South, Baltimore being the great +terrapin market. It belongs to the turtle family. It is always sold +alive, and is a very expensive fish, the diamond backs costing from +one to two dollars apiece. Three varieties are found in the market, +the diamond backs, little bulls and red fenders. The first named are +considered marketable when they measure six inches across the back. +They are then about three years old. The little bulls, or male fish, +hardly ever measure more than five inches across the back. They are +cheaper than diamond backs, but not so well flavored. The red fenders +grow larger than the others, and are much cheaper, but their meat is +coarse and of an inferior flavor. Terrapin are in the market all the +year, but the best time to buy them is from November to February. + + +Oysters. + +No other shell-fish is as highly prized as this. The oyster usually +takes the name of the place where it is grown, because the quality and +flavor depend very much upon the feeding grounds. The Blue-point, a +small, round oyster from Long Island, is considered the finest in the +market, and it costs about twice as much as the common oyster. Next +comes the Wareham, thought by many quite equal to the Blue-point. It +is a salt water oyster, and is, therefore, particularly good for +serving raw. The Providence River oyster is large and well flavored, +yet costs only about half as much as the Blue-point. The very large +ones, however, sell at the same price. Oysters are found all along; +the coast from Massachusetts to the Gulf of Mexico. Those taken from +the cool Northern waters are the best. The sooner this shell-fish is +used after being opened, the better. In the months of May, June, July +and August, the oyster becomes soft and milky. It is not then very +healthful or well flavored. The common-sized oysters are good for all +purposes of cooking except broiling and frying, when the large are +preferable. The very large ones are not served as frequently on the +half shell as in former years, the Blue-point, or the small Wareham, +having supplanted them. + + +Clams. + +There are two kinds of this shell-fish, the common thin-shelled clam +and the quahaug. The first is the most abundant. It is sold by the +peck or bushel in the shell, or by the quart when shelled. Clams are +in season all the year, but in summer a black substance is found in +the body, which must be pressed from it before using. The shell of the +quahaug is thick and round. + + +Scollops. + +This shell-fish is used about the same as the clam, but is not so +popular, owing to a peculiarly sweet flavor. It is in season from +September to March, and is sold shelled, as only the muscular part of +the fish is used. + + +VEGETABLES. + +Every good housekeeper will supply her table with a variety of +vegetables all the year round. One can hardly think of a vegetable, +either fresh or canned, that cannot be had in our markets at any +season. The railroads and steamers connect the climes so closely that +one hardly knows whether he is eating fruits and vegetables in or out +of season. The provider, however, realizes that it takes a long purse +to buy fresh produce at the North while the ground is yet frozen. +Still, there are so many winter vegetables that keep well in the +cellar through cold weather that if we did not have the new ones from +the South, there would be, nevertheless, a variety from which to +choose. It is late in the spring, when the old vegetables begin to +shrink and grow rank, that we appreciate what comes from the South. + + +Buying Vegetables. + +If one has a good, dry cellar, it is economy to procure in the fall +vegetables enough for all winter, but if the cellar is too warm the +vegetables will sprout and decay before half the cold months have +passed. Those to be bought are onions, squashes, turnips, beets, +carrots, parsnips, cabbages, potatoes and Jerusalem artichokes, all of +which, except the first two, should be bedded in sand and in a cool +place, yet where they will not freeze. Squashes and onions should be +kept in a very dry room. The price of all depends upon the supply. + + +WHEN IN SEASON. + +Bermuda sends new potatoes into Northern markets about the last of +March or first of April. Florida soon follows, and one Southern State +after another continues the supply until June, when the Northern and +Eastern districts begin. It is only the rich, however, who can afford +new potatoes before July; but the old are good up to that time, if +they have been well kept and are properly cooked. Cabbage is in season +all the year. Beets, carrots, turnips and onions are received from the +South in April and May, so that we have them young and fresh for at +least five months. After this period they are not particularly tender, +and require much cooking. Squashes come from the South until about +May, and we then have the summer squash till the last of August, when +the winter squash is first used. This is not as delicate as the summer +squash, but is generally liked better. Green peas are found in the +market in February, though they are very expensive up to the time of +the home supply, which is the middle of June, in an ordinary season, +in the Eastern States. They last until the latter part of August, but +begin to grow poor before that time. There is a great variety, some +being quite large, others very small. The smaller are the more +desirable, being much like French peas. When peas are not really in +season it is more satisfactory to use French canned peas, costing +forty cents a can. One can is enough for six persons. When buying +peas, see that the pods are green, dry and cool. If they have turned +light they have been picked either a long time or when old. + + +SPINACH. + +Spinach is always in season, but is valued most during the winter and +spring, as it is one of the few green vegetables that we get then, and +is not expensive. It should be green and crisp. + + +Asparagus. + +Asparagus, from hot houses and the South, begins to come into the +market in March and April. It is then costly, but in May and June is +abundant and quite cheap. About the last of June it grows poor, and no +matter how low the price, it will be an expensive article to buy as it +has then become very "woody." The heads should be full and green; if +light and not full, the asparagus will not spend well. + + +Dandelions. + +The cultivated dandelion is found in the market in March, April and a +part of May. It is larger, tenderer and less bitter than the wild +plant, which begins to get into the market--in April. By the last of +May the dandelion is too rank and tough to make a good dish. + + +Cauliflower. + +This vegetable is generally quite expensive. It is found in the market +a greater part of the year, being now grown in hot houses in winter. +It is in perfection from the first of May to November or December. The +leaves should be green and fresh and the heads a creamy white. When +the leaves are wilted, or when there are dark spots on the head, the +cauliflower is not good. + + +Tomatoes. + +The fresh tomato comes to the market from the South in April and +sometimes in March. On account of the high price it is then used only +where the canned tomato will not answer. In July, August and September +it is cheap. It comes next to the potato in the variety of forms in +which it may be served. By most physicians it is considered a very +healthful vegetable. The time to buy ripe tomatoes for canning is +about the last of August, when they are abundant and cheap. About the +middle or last of September green ones should be secured for pickling, +etc. As the vines still bear a great many that cannot ripen before the +frost comes, these are sold for this purpose. + + +Beans. + +There are two kinds of green beans in the market, the string or snap +bean and the shell bean. String beans come from the South about the +first of April. They are picked in Northern gardens about the first of +June, and they last until about the middle of July. They should be +green, the beans just beginning to form, and should snap crisply. If +wilted or yellow they have been picked too long. + + +Shell Beans. + +Shell beans come in May, but are not picked at the North before June. +They are good until the last of September. There is a great variety of +shell beans, but the Lima is considered the best When fresh, shell +beans are dry and smooth; but if old, they look dull and sticky. + + +Celery. + +Celery is found in the market from August to April, but is in its +prime and is cheapest from November to the first of March. Before the +frost comes it is slightly bitter, and after the first of March it +grows tough and stringy. Unless one has a good cellar in which to bury +celery, it is best to purchase as one has need from time to time. +Celery is a delicious salad. It is also considered one of the best +vegetables that a nervous, rheumatic or neuralgic person can take. The +heads should be close and white, and the stalks should break off +crisply. Save the trimmings for soups. + + +Lettuce. + +Lettuce is found in the market all the year round, being now raised in +hot houses in winter. It then costs two and three times as much as in +summer; still, it is not an expensive salad. There are a number of +varieties having much the same general appearance. That which comes in +round heads, with leaves like a shell, is the most popular in this +country, because it can be served so handsome. There is another kind, +high in favor in Paris and in some localities in this country for its +tenderness and delicate flavor, but not liked by marketmen, because it +will not bear rough handling. The tune will come, however, when there +will be such a demand for this species that all first-class provision +dealers will keep it. The French call it Romaine, and in this country +it is sometimes called Roman lettuce. It does not head. The leaves are +long and not handsome whole; but one who uses the lettuce never wishes +for any other. Lettuce should be crisp and green, and be kept until +used in a very cold place--in an ice chest if possible. + +Mushrooms. + +Mushrooms are in the market at all seasons. In summer, when they are +found in pastures, they are comparatively (fifty or seventy-five cents +a pound), but in winter they are high priced. Being, however, very +light, a pound goes a great way. The French canned mushrooms are safe, +convenient and cheap. One can, costing forty cents, is enough for a +sauce for at least ten people. There is nothing else among vegetables +which gives such a peculiarly delicious flavor to meat sauces. +Mushrooms are used also as a relish for breakfast and tea, or as an +entrée. In gathering from the fields one should exercise great care +not to collect poisonous toadstools, which are in appearance much like +mushrooms, and are often mistaken for these by people whose knowledge +of vegetables has been gained solely by reading. The confusion of the +two things has sometimes resulted fatally. There can hardly be danger +if purchases are made of reliable provision dealers. + + +Green Corn. + +Green corn is sent from the South about the last of May or the first +of June, and then costs much. It comes from the Middle States about +the middle of July and from the Eastern in August, and it lasts into +October in the North Eastern States. It should be tender and milky, +and have well-filled ears. If too old it will be hard, and the grains +straw colored, and no amount of boiling wilt make it tender. Corn is +boiled simply in clear water, is made into chowders, fritters, +puddings, succotash, etc. + +Artichokes. + +There are two kinds of artichokes, the one best known in this country, +the Jerusalem artichoke, being a tuber something like the potato. It +is used as a salad, is boiled and served as a vegetable, and is also +pickled. This artichoke comes into the market about July, and can be +preserved in sand for winter use. + +The Globe Artichoke. + +A thick, fleshy-petaled flower grows on a plant that strongly +resembles the thistle; this flower is the part that is eaten. It is +boiled and served with a white sauce, and is also eaten as a salad. It +is much used in France, but we have so many vegetables with so much +more to recommend them, that this will probably never be common in +this country. + + +Cucumbers. + +Cucumbers are in the market all the year round. In winter they are +raised in green houses and command a high price. They begin to come +from the South about the first of April, and by the last of May the +price is reasonable. They last through the summer, but are not very +nice after August They are mostly used as a salad and for pickles, but +are often cooked. They should be perfectly green and firm for a salad, +and when to be pickled, they must be small. If for cooking, it does no +harm to have them a little large and slightly turned yellow. + + +Radishes. + +There are two forms of the radish commonly found in the market, the +long radish and the small round one. They are in the market in all +seasons, and in early spring and summer the price is low. Radishes are +used mostly as a relish. + + +Chicory or Endive. + +The roots and leaves of this plant are both used, but the leaves only +are found in the market (the roots are used in coffee), and these come +in heads like the lettuce. Chicory comes into the market later than +lettuce, and is used in all respects like it. Sometimes it is cooked. + + +Sweet Herbs. + +The housekeeper in large cities has no difficulty in finding all the +herbs she may want, but this is not so in small towns and villages. +The very fact, however, that one lives in a country place suggests a +remedy. Why not have a little bed of herbs in your own garden, and +before they go to seed, dry what you will need for the winter and +spring? Thus, in summer you could always have the fresh herbs, and in +whiter have your supply of dried. + +It is essential to have green parsley throughout the winter, and this +can be managed very easily by having two or three pots planted with +healthy roots in the fall. Or, a still better way is to have large +holes bored in the sides of a large tub or keg; then fill up to the +first row of holes with rich soil; put the roots of the plants through +the holes, having the leaves on the outside; fill up again with soil +and continue this until the tub is nearly full; then plant the top +with roots. Keep in a sunny window and you will have not only a useful +herb, but a thing of beauty through the winter. + +For soups, sauces, stews and braising, one wants sweet marjoram, +summer savory, thyme, parsley, sage, tarragon and bay-leaf always on +hand. You can get bunches of savory, sage, marjoram and thyme for five +cents each at the vegetable market. Five cents' worth of bay-leaves +from the drug shop win complete the list (save tarragon, which is hard +to find), and you have for a quarter of a dollar herbs enough to last +a large family a year. Keep them tied together in a large paper bag or +a box, where they will be dry. Mint and parsley should be used green. +There is but little difficulty in regard to mint, as it is used only +in the spring and summer. + + + + +GROCERIES. + +The manner in which a housekeeper buys her groceries must depend upon +where she lives and how large her family is. In a country place, where +the stores are few and not well supplied, it is best to buy in large +quantities all articles that will not deteriorate by keeping. If one +has a large family a great saving is made by purchasing the greater +portion of one's groceries at wholesale. + + +Flour. + +There is now in use flour made by two different processes, by the old, +or St. Louis, and the new, or Haxall. The Haxall flour is used mostly +for bread and the old-process for pastry, cake, etc. By the new +process more starch and less of the outer coats, which contain much of +the phosphates, is retained; so that the flour makes a whiter and +moister bread. This flour packs closer than that made in the old way, +so that a pound of it will not measure as much as a pound of the old +kind. In using an old rule, one-eighth of this flour should be left +out. For instance, if in a recipe for bread you have four quarts (old- +process) of flour given, of the new-process you would take only three +and a half quarts. This flour does not make as good cake and pastry as +the old-process. It is, therefore, well, to have a barrel of each, if +you have space, for the pastry flour is the cheaper, and the longer +all kinds of flour are kept in a _dry_ place, the better they +are. Buying in small quantities is extremely extravagant. When you +have become accustomed to one brand, and it works to your +satisfaction, do not change for a new one. The _best_ flour is +the cheapest. There are a great many brands that are equally good. + + +Graham. + +The best Graham is made by grinding good wheat and not sifting it. +Much that is sold is a poor quality of flour mixed with bran. This +will not, of course, make good, sweet bread. The "Arlington Whole +Wheat Meal" is manufactured from pure wheat, and makes delicious +bread. Graham, like flour, will keep in a cool, dry place for years. + + +Indian Meal. + +In most families there is a large amount of this used, but the +quantity purchased at a time depends upon the kind of meal selected. +The common kind, which is made by grinding between two mill-stones, +retains a great deal of moisture, and, in hot weather, will soon grow +musty; but the granulated meal will keep for any length of time. The +corn for this meal is first dried; and it takes about two years for +this. Then the outer husks are removed, and the corn is ground by a +process that produces grains like granulated sugar. After once using +this meal one will not willingly go back to the old kind. Indian meal +is made from two kinds of corn, Northern and Southern. The former +gives the yellow meal, and is much richer than the Southern, of which +white meal is made. + + +Rye Meal. + +This meal, like the old-process Indian, will grow musty in a short +time in hot weather, so that but a small quantity of it should be +bought at a time. The meal is much better than the flour for all kinds +of bread and muffins. + + +Oat Meal. + +There are several kinds of oat meal--Scotch, Irish, Canadian and +American. The first two are sold in small packages, the Canadian and +American in any quantity. It seems as if the Canadian and American +should be the best because the freshest; but the fact is the others +are considered the choicest. Many people could not eat oat meal in +former years, owing to the husks irritating the lining of the stomach. +There is now what is called pearled meal. All the husks are removed, +and the oats are then cut. The coarse kind will keep longer than the +fine ground, but it is best to purchase often, and have the meal as +fresh as possible. + + +Cracked Wheat. + +This is the whole wheat just crushed or cut like the coarse oat meal, +but unlike the meal. It will keep a long time. It is cooked the same +as oat meal. That which is cut makes a handsomer dish than the +crushed, but the latter cooks more quickly. + + +Hominy. + +This is made from corn, and it comes in a number of sizes, beginning +with samp and ending with a grade nearly as fine as coarse-granulated +sugar. The finest grade is really the best, so many nice dishes can be +made with it which you cannot make with the coarse. Hominy will keep a +long time, and it can be bought in five-pound package or by the +barrel. + + +Sugar. + +The fine-granulated sugar is the best and cheapest for general family +use. It is pure and dry; therefore, there is more in one pound of it +than in a damp, brown sugar, besides its sweetening power being +considerably greater. The price of sugar at wholesale is not much less +than at retail, but time and trouble are saved by purchasing by the +barrel. + + +Spice. + +It is well to keep on hand all kinds of spice, both whole and ground. +They should not be in large quantities, as a good cook will use them +very sparingly, and a good house-keeper will have too much regard for +the health of her family and the delicacy of her food to have them +used lavishly. For soups and sauces the whole spice is best, as it +gives a delicate flavor, and does not color. A small wooden or tin box +should be partly filled with whole mace, cloves, allspice and +cinnamon, and a smaller paste-board box, full of pepper-corns, should +be placed in it. By this plan you will have all your spices together +when you season a soup or sauce. + + +English Currants. + +These keep well, and if cleaned, washed and _well_ dried, will +improve in flavor by being kept. + + +Raisins. + +In large families, if this fruit is much used, it is well to buy by +the box. Time does not improve raisins. + + +Soda, Cream of Tartar, Baking Powder. + +There should not be so much of these articles used as to require that +they be purchased in large quantities. Cream of tartar is expensive, +soda cheap. If one prefers to use baking powders there will be no need +of cream of tartar, but the soda will still be required for +gingerbread and brown bread, and to use with sour milk, etc. The +advantage of baking powder is that it is prepared by chemists who know +just the proportion of soda to use with the acid (which should be +cream of tartar), and the result will be invariable if the cook is +exact in measuring the other ingredients. When an inexperienced cook +uses the soda and cream of tartar there is apt to be a little too much +of one or the other. Just now, with the failure of the grape crops in +France, from which a greater part of the crystals in use come, cream +of tarter is extremely high, and substitutes, such as phosphates, are +being used. + + +To be Always Kept on Hand. + +Besides the things already mentioned, housekeepers should always have +a supply of rice, pearl barley, dried beans, split peas, tapioca, +macaroni, vermicilli, tea, coffee, chocolate, corn-starch, molasses, +vinegar, mustard, pepper, salt, capers, canned tomato, and any other +canned vegetables of which a quantity is used. Of the many kind of +molasses, Porto Rico is the best for cooking purposes. It is well to +have a few such condiments as curry powder (a small bottle will last +for years), Halford sauce, essence of anchovies and mushroom ketchup. +These give variety to the flavoring, and, if used carefully, will not +be an expensive addition, so little is needed for a dish. + + + + +CARE OF FOOD. + +A great saving is made by the proper care and use of cooked and +uncooked food. The first and great consideration is perfect +cleanliness. The ice chest and cellar should be thoroughly cleaned +once a week; the jars in which bread is kept must be washed, scalded +and dried thoroughly at least twice a week. When cooked food is placed +in either the ice chest or cellar it should be perfectly cool; if not, +it will absorb an unpleasant flavor from the close atmosphere of +either place. Meat should not be put directly on the ice, as the water +draws out the juices. Always place it in a pan, and this may be set on +the ice. When you have a refrigerator where the meat can be hung, a +pan is not needed. In winter, too, when one has a cold room, it is +best to hang meats there. These remarks apply, of course, only to +joints and fowl. The habit which many people have of putting steaks, +chops, etc., in the wrapping paper on ice, is a very bad one. When +purchasing meat always have the trimmings sent home, as they help to +make soups and sauces. Every scrap of meat and bone left from roasts +and broils should be saved for the soup-pot. Trimmings from ham, +tongue, corned beef, etc., should all be saved for the many relishes +they will make. Cold fish can be used in salads and warmed up in many +palatable ways. In fact, nothing that comes on the table is enjoyed +more than the little dishes which an artistic cook will make from the +odds and ends left from a former meal. By artistic cook is meant not a +professional, but a woman who believes in cleanliness and hot dishes, +and that there is something in the appearance as well as in the taste +of the food, and who does not believe that a quantity of butter, or of +some kind of fat, is essential to the success of nearly every dish +cooked. The amount of food spoiled by butter, _good_ butter too, +is surprising. + +One should have a number of plates for cold food, that each kind may +be kept by itself. The fat trimmings from beef, pork, veal, chickens +and fowl should be tried out while fresh, and then strained. The fowl +and chicken fat ought to be kept in a pot by itself for shortening and +delicate frying. Have a stone pot for it, holding about a quart, and +another, holding three or four quarts, for the other kinds. The fat +that has been skimmed from soups, boiled beef and fowl, should be +cooked rather slowly until the sediment falls to the bottom and there +is not the shadow of a bubble. It can then be strained into the jar +with the other fat; but if strained while bubbles remain, there is +water in it, and it will spoil quickly. The fat from sausages can also +be strained into the larger pot. Another pot, holding about three +quarts, should be kept for the fat in which articles of food have been +fried. When you have finished frying, set the kettle in a cool place +for about half an hour; then pour the fat into the pot through a fine +strainer, being careful to keep back the sediment, which scrape into +the soap-grease. In this way you can fry in the same fat a dozen +times, while if you are not careful to strain it each time, the crumbs +left will burn and blacken all the fat. Occasionally, when you have +finished frying, cut up two or three uncooked potatoes and put into +the boiling fat. Set on the back of the stove for ten or fifteen +minutes; then set in a cool place for fifteen minutes longer, and +strain. The potatoes clarify the fat. Many people use ham fat for +cooking purposes; and when there is no objection to the flavor, it is +nice for frying eggs, potatoes, etc. But it should not be mixed with +other kinds. The fat from mutton, lamb, geese, turkey or ducks will +give an unpleasant flavor to anything with which it is used, and the +best place for it is with the soap-grease. Every particle of soup and +gravy should be saved, as a small quantity of either adds a great deal +to many little dishes. The quicker food of all kinds cools the longer +it keeps. This should be particularly remembered with soups and bread. + +Bread and cake must be thoroughly cooled before being put into box or +jar. If not, the steam will cause them to mold quickly. Crusts and +pieces of stale bread should be dried in a slow oven, rolled into fine +crumbs on a board, and put away for croquettes, cutlets or anything +that is breaded. Pieces of stale bread can be used for toast, griddle- +cakes and puddings and for dressing for poultry and other kinds of +meat. Stale cake can be made into puddings; The best tub butter will +keep perfectly well without a brine if kept in a cool, sweet room. It +is more healthful and satisfactory to buy the choicest tub butter and +use it for table and cooking purposes than to provide a fancy article +for the table and use an inferior one in the preparation of the food. +If, from any cause, butter becomes rancid, to each pint of it add one +table-spoonful of salt and one teaspoonful of soda, and mix well; then +add one pint of cold water, and set on the fire until it comes to the +boiling point Now set away to cool, and when cool and hard, take off +the butter in a cake. Wipe dry and put away for cooking purposes. It +will be perfectly sweet. + +Milk, cream and butter all quickly absorb strong odors; therefore, +care must be taken to keep them in a cool, sweet room or in an ice +chest. Cheese should be wrapped in a piece of clean linen and kept in +a box. Berries must be kept in a cool place, and uncovered. + + + + +KITCHEN FURNISHING. + + +Stove, or Range? + +The question often arises, even with old housekeepers, Which shall it +be--a stove or a range? There are strong points in favor of each. For +a small kitchen the range may be commended, because it occupies the +least space, and does not heat a room as intensely as a stove, +although it will heat water enough for kitchen and bath-room purposes +for a large family. That the range is popular is evident from the fact +that nearly every modern house is supplied with one; and thus the cost +of, and cartage for, stoves is generally saved to tenants in these +days. + +There are these advantage of a stove over a set range: it requires +less than half as much fuel and is more easily managed--that is, the +fire can be more quickly started, and if it gets too low, more easily +replenished and put in working order; and the ovens can be more +quickly heated or cooled. But, although you can have a water-back and +boiler with most modern stoves or, as they are now called, portable +ranges, the supply of hot water will not be large. And you cannot +roast before the fire as with a range. + +So near-perfection have the makers of ranges and stoves come that it +would be difficult to speak of possible improvements, especially in +stoves. This can be said not of a few, but of a great many +manufacturers, each having his special merit. And where the products +are so generally good, it is hard to mention one make in preference to +another. When purchasing, it is well to remember, that one of simple +construction is the most easily managed and does not soon get out of +order. No single piece of furniture contributes so much to the comfort +of a family as the range or stove, which should, therefore, be the +best of its kind. + + +Gas and Oil Stoves. + +During the hot weather a gas or oil stove is a great comfort. The "Sun +Dial," manufactured by the Goodwin Gas Stove Co., Philadelphia, is a +"perfect gem," roasting, baking, broiling, etc., as well as a coal +stove or range. Indeed, meats roasted or broiled by it are jucier than +when cooked over or before coals. The peculiar advantage of oil and +gas stoves is that they can be coveniently used for a short time, say +for the preparation of a meal, at a trifling expense. The cost of +running a gas stove throughout the day is, however, much greater than +that of a coal stove, while an oil stove can be run cheaper than +either. + +There are a great many manufacturers of oil stoves, and as a natural +consequence, where there is so much competition, the stoves are nearly +all good. One would not think of doing the cooking for a large family +with one or, indeed, two of them; but the amount of work that can be +accomplished with a single stove is remarkable. They are a great +comfort in hot weather, many small families doing their entire cooking +with them. + + +Refrigerators. + +The trouble with most refrigerators is that the food kept in them is +apt to have a peculiar taste. This is owing in a great measure to the +wood used in the construction of the interior and for the shelves. On +the inside of the Eddy chest-shaped refrigerator there is not a +particle of wood, and the food kept in it is always sweet. It is +simply a chest, where the ice is placed on the bottom and slate +shelves put on top. With this style of refrigerator the waste of ice +is much greater than in those built with a separate compartment for +ice, but the food is more healthful. + + +Utensils. + +The following is a list of utensils with which a kitchen should be +furnished. But the housekeeper will find that there is continually +something new to be bought. If there be much fancy cooking, there must +be an ice cream freezer, jelly and charlotte russe moulds and many +little pans and cutters. The right way is, of course, to get the +essential articles first, and then, from time to time, to add those +used in fancy cooking: + +Two cast-iron pots, size depending upon range or stove (they come with +the stove). + +One griddle. + +One porcelain-lined preserving kettle. + +One fish kettle. + +Three porcelain-lined stew-pans, holding from one to six quarts. + +One No. 4 deep Scotch frying kettle. + +One waffle iron. + +Three French polished frying-pans, Nos. 1, 3 and 6. + +Four stamped tin or granite ware stewpans, holding from one pint to +four quarts. + +One double boiler, holding three quarts. + +One Dover egg-beater. + +One common wire beater. + +One meat rack. + +One dish pan. + +Two bread pans, holding six and eight quarts respectively. + +Two milk pans. + +Two Russian-iron baking pans--two sizes. + +Four tin shallow baking-pans. + +Four deep pans for loaves. + +Two quart measures. + +One deep, round pan of granite-ware, with cover, for braising. + +One deep Russian-iron French roll pan. + +Two stamped tin muffin pans. + +One tea-pot. + +One coffee-pot. + +One coffee biggin. + +One chocolate pot. + +One colander. + +One squash strainer. + +One strainer that will fit on to one of the cast-iron pots. + +One frying-basket. + +One melon mould. + +Two brown bread tins. + +One round pudding mould. + +Two vegetable cutters. + +One tea canister. + +One coffee canister. + +One cake box. + +One spice box. + +One dredger for flour. + +One for powdered sugar. + +One smaller dredger for salt. + +One, still smaller, for pepper. + +One boning knife. + +One French cook's knife. + +One large fork. + +Two case-knives and forks. + +Two vegetable knives. + +Four large mixing spoons. + +Two table-spoons. + +Six teaspoons. + +One larding needle. + +One trussing needle. + +One set of steel skewers. + +One wire dish cloth. + +One whip churn. + +One biscuit cutter. + +One hand basin. + +One jagging iron. + +Three double broilers--one each for toast, fish and meat. + +One long-handled dipper. + +One large grater. + +One apple corer. + +One flour scoop. + +One sugar scoop. + +One lemon squeezer. + +Chopping tray and knife. + +Small wooden bowl to use in chopping. + +Moulding board of good _hard_ wood. + +Board for cutting-bread on. + +One for cutting cold meats on. + +Thick board, or block, on which to break bones, open lobsters, etc. + +A rolling pin. + +Wooden buckets for sugar, Graham, Indian and rye meal. + +Wooden boxes for rice, tapioca, crackers, barley, soda, cream of +tartar, etc. + +Covers for flour barrels. + +Wire flour sieve--not too large. + +A pail for cleaning purposes. + +One vegetable masher. + +Stone pot for bread, holding ten quarts. + +One for butter, holding six quarts. + +One for pork, holding three quarts. + +One dust pan and brush. + +One scrubbing brush. + +One broom. + +One blacking brush. + +Four yellow earthen bowls, holding from six quarts down. + +Four white, smooth-bottomed bowls, holding one quart each. + +One bean pot. + +One earthen pudding dish. + + +All the tin ware should be made from xx tin. It will then keep its +shape, and wear three times as long as if made of thin stuff. Scouring +with sand soon ruins tin, the coarse sand scratching it and causing it +to rust. Sapolio, a soap which comes for cleaning tins, wood-work and +paint, will be found of great value in the kitchen. + +Granite ware, as now made, is perfectly safe to-use. It will not +become discolored by any kind of cooking, and is so perfectly smooth +that articles of food will not stick and bum in it as quickly as in +the porcelain-lined pans. Nearly every utensil used in the kitchen is +now made in granite ware. The mixing spoons are, however, not +desirable, as the coating of granite peels off when the spoon is bent. +Have no more heavy cast-iron articles than are really needed, for they +are not easily handled, and are, therefore, less likely to be kept as +clean, inside and out, as the lighter and smoother ware. + + +[Illustration: Scotch Kettle] + +The Scotch Kettle is quite cheap, and will be found of great value for +every kind of frying, as it is so deep that enough fat can put into it +to immerse the article to be cooked. + + +[Illustration: French Frying-Pan.] + +The French polished frying-pans are particularly nice, because they +can be used for any kind of frying and for cooking sauces and +omelets. The small size, No. 1, is just right for an omelet made with +two eggs. + + +[Illustration: Tin Kitchen.] + +When possible, a tin kitchen should be used, as meat cooked before a bright +fire has a flavor much nicer than when baked in an oven. + + +[Illustration: Bird Roaster.] + +The bird roaster will be found valuable. + + +[Illustration: Ice Cream Freezer.] + +An ice cream freezer is a great luxury in a family, and will soon do +away with that unhealthy dish--pie. No matter how small the family, +nothing less than a gallon freezer should be bought, because you can +make a small quantity of the cream in this size, and when you have +friends in, there is no occasion to send to the confectioner's for +what can be prepared as well at home. With the freezer should be +purchased a mallet and canvas bag for pounding the ice fine, as much +time and ice can be saved. + + +[Illustration: Bain-Marie.] + +[Illustration: Bain-Marie Pan.] + +A bain-marie is a great convenience for keeping the various dishes hot +when serving large dinners. It is simply a large tin pan, which is +partially filled with boiling water and placed where this will keep at +a high temperature, but will not boil. The sauce-pans containing the +cooked food are placed in the water until the time for serving. + + + +[Illustration: Carving Knife and Fork.] + +The large knives for the kitchen, as well as those belonging in the +dining-room, should be kept very sharp. If used about the fire they +are soon spoiled. + + +[Illustration: French Cook's Knife.] + +The French cook's knife is particularly good for carving, cutting +bread, etc. It. is rather expensive, but it pays to get one, if only +proper care can be taken of it. The butcher's knife should be used for +all heavy work. One should never try to break a bone with a knife. +That this is often attempted in both kitchen and dining room, the +nicked edges of the knives give proof, and show the greater hardness +of the bones. + + +[Illustration: Boning Knife.] + +Where much boning is done a small boning knife, costing about seventy- +five cents, will be necessary; It should be used only for this +purpose. + + +[Illustration: French Vegetable Scoop.] + +The French vegetable scoop, costs about seventy-five cents, will cut +potatoes and other vegetables in balls for frying or boiling. The +largest size is the best. + + +[Illustration: Garnishing Knife.] + +The garnishing knife flutes vegetables, adding much to their +appearance when they are used as a garnish. + + +[Illustration: Long French Roll Pan.] + +[Illustration: Short French Roll Pan--Made of Russian Iron.] + +[Illustration: Muffin Pans] + +The long French roll pan, made from Russian iron, is nice for baking +long loaves or rolls where a great deal of crust is liked There are +muffin pans of tin, Russian iron and granite ware. Those of iron +should be chosen last, on account of their weight. It is a good thing +to have pans of a number of different shapes, as a variety for the eye +is a matter of importance. The muffin rings of former years have done +their duty, and should be allowed to rest, the convenient cups, which +comes in sheets, more than filling their place. + + +[Illustration: Frying Basket.] + +The frying basket should have fine meshes, as delicate articles, like +croquettes, need more support than a coarsely-woven basket gives. + + +[Illustration: Meat Rack.] + +Where roasting is done in the oven there must be a rack to keep the +meat from coming in contact with the water in the bottom of the pan. + + +[Illustration: Larding and Trussing Needles.] + +One medium-sized larding needle will answer for all kinds of meat that +are to be larded. + + +[Illustration: Potato Slicer.] + +A potato slicer will be found useful for slicing potatoes, for frying, +or cabbage, for slaw. It cuts vegetables in very thin pieces. + + +[Illustration: Steamer for Pot. Steamer for Tea-Kettle.] + +The steamers which fit into the cast-iron pot or the tea-kettle are +quite convenient. Both kinds will not, of course, be required. + + +[Illustration: Quart Measure] + +The quart measure for milk is the best for common measuring. Being +divided into half pints, the one vessel answers for all quantities. A +kitchen should be furnished with two measures, one for dry material +and the other for liquids. + + +[Illustration: Bread Grater. Whip Churn.] + +In the preparation of desserts the whip churn is essential. It is a +tin cylinder, perforated on the bottom and sides, in which a dasher of +tin, also perforated, can be easily moved tip and down. When this +churn is placed in a bowl of cream and the dasher is worked, air is +forced through the cream, causing it to froth. + + +[Illustration: Double Boiler.] + +The double boiler is invaluable in the kitchen. It is a good plan to +have two of them where a great deal of cooking is done. The lower part +of the boiler is half filled with boiling water, and the inside kettle +is placed in this. By this means food is cooked without danger of +burning, and more rapidly than if the kettle were placed directly on +the stove, exposed to the cold air, because the boiling water in the +outside kettle reaches not only the bottom, but also the sides of that +in which the food is. + + +[Illustration: Double Broiler, with Back.] + +[Illustration: Double Broiler.] + +When broiling is done before the fire it is necessary to have a back +for the double broiler, for the tin reflects the heat, and the food is +cooked much sooner. + + +[Illustration: Colander.] + +[Illustration: Squash Strainer.] + +The colander is used for draining vegetables, straining soups, etc., +and with the squash arid gravy strainers, it is all that is required +in the way of strainers. + + +[Illustration: Coffee Biggin. Coffee Pot.] + +Under "Drinks" will be found a description of the French coffee +biggin. + + +[Illustration: Brown-Bread Tin.] + +There should be two brown-bread tins, each holding three pints. They +answer also for steaming puddings. + + +[Illustration: Melon Mould. Round Pudding Mould. ] + +The melon and round padding moulds are nice for frozen or steamed +puddings. + + +[Illustration: Stew-Pan.] + +The stew-pans that are porcelain-lined are better than the tin-lined, +because the tin is liable to melt when frying is done, as, for +instance, when meat and vegetables are fried for a stew. Granite ware +stew-pans are made in the same shapes as the porcelain-lined. + + +[Illustration: Heavy Tin Sauce-Pan.] + +The tin sauce-pans are nice for sauces and gravies. The porcelain- +lined come in the same shapes. Copper is a better conductor of heat +than either tin or iron, but when it is not kept perfectly clean, +oxide of copper, which is very poisonous, collects on it, and is +dissolved by oils and fats. Then when fruit, pickles, or any food +containing an acid is allowed to cool in the vessels, verdigris is +produced; and this is a deadly poison. + + +[Illustration: Bread or Dish Pan. Shallow Milk Pan.] + +[Illustration: Dripping Pan. Bread Pan.] + +The stamped tin-ware is made from a better quality of metal than the +soldered; therefore, it comes higher, but it is in the end cheaper, +and it is always safer. Bread, milk and dish pans should be made of +stamped tin. The pans for roasting meat should be made of Russian +iron. + + +[Illustration: Basting Spoon. Ladle. Dredging Box.] + +The spoons for basting and mixing, and also the ladle, should be +strong and well tinned. + + +[Illustration: Lemon Squeezer.] + +The plain wooden lemon squeezer is the most easily kept clean, and is, +therefore, the best. That made of iron, with a porcelain cup, is +stronger, but it needs more care. + + +[Illustration: Dover Egg Beater.] + +The Dover egg beater is the best in the market. It will do in five +minutes the work that in former years required half an hour. There are +three sizes. The smallest is too delicate for a large number of eggs. +The second size, selling for $1.25, is the best for family use. + + +[Illustration: Apple Parer.] + +An apple parer saves a great deal of time and fruit, and is not very +expensive. + +[Illustration: Wooden Buckets.] + +[Illustration: Wooden Boxes.] + +[Illustration: Cake Box.] + +Wooden buckets and boxes come in nests, or, they can be bought +separately. A good supply of them goes a great way toward keeping a +store-room or closet in order. + +The Japanned ware is best for canisters for tea and coffee and for +spice and cake boxes. Cake boxes are made square and round. The square +boxes have shelves. The most convenient form is the upright. It is +higher-priced than the other makes. + + +[Illustration: Tea Caddy.] + +[Illustration: Spice Box.] + +The spice box is a large box filled with smaller ones for each kind of +ground spice. It is very convenient, and, besides, preserves the +strength of the contents. + + +[Illustration: Oblong Jelly Mould.] + +[Illustration: Pointed Jelly Mould.] + +[Illustration: Rice Mould.] + +There are so many beautiful moulds for fancy dishes that there is no +longer any excuse for turning out jellies, blanc-mange, etc., in the +form of animals. There are two modes of making moulds. By one the tin +is pressed or stamped into shape, and by the other it is cut in pieces +and soldered together. Moulds made by the first method are quite +cheap, but not particularly handsome. Those made in the second way +come in a great variety of pretty forms, but as all are imported, they +are expensive. + + +[Illustration: Crown Moulds.] + +The crown moulds are especially good for Bavarian creams, with which +is served whipped cream, heaped in the centre. + + +[Illustration: French Pie Mould.] + +The French pie mould comes in a number of sizes, and can be opened to +remove the pie. Deep tin squash-pie plates, answer for custard, cream, +Washington and squash pies, and for corn cake. + + +[Illustration: Vegetable Cutter.] + +Tin vegetable cutters, for cutting raw vegetables for soups, and the +cooked ones for garnishing, are nice to have, as is also a +confectioner's ornamenting tube for decorating cake, etc. Larger tubes +come for lady fingers and éclairs. Little pans also come for lady- +fingers, but they cost a great deal. The jagging iron will be found +useful for pastry and hard gingerbread. + +[Illustration: Lady-Fingers Pan.] + +[Illustration: Confectioner's Tube. Jagging Iron.] + +The little tin, granite ware and silver-plated escaloped shells are +pretty and convenient for serving escaloped oysters, lobster, etc. The +price for the tin style is two dollars per dozen, for the granite +ware, four dollars, and for the silver-plated, from thirty to forty +dollars. + +[Illustration: Escaloped Shell.] + + + + + +SOUPS. + +Remarks on Soup Stock. + +There is a number of methods of making soup stocks, and no two will +give exactly the same results. One of the simplest and most +satisfactory is that of clear stock or bouillon. By this the best +flavor of the meat is obtained, for none passes off in steam, as when +the meat is boiled rapidly. The second mode is in boiling the stock a +great deal, to reduce it. This gives a very rich soup, with a marked +difference in the flavor from that made with clear meat kept in water +at the boiling point. The third way leaves a mixed stock, which will +not be clear unless whites of eggs are used. In following the first +methods we buy clear beef specially for the stock, and know from the +beginning just how much stock there will be when the work is +completed. By the second method we are not sure, because more or less +than we estimate may boil away. The third stock, being made from bones +and pieces of meat left from roasts, and from the trimmings of raw +meats, will always be changeable in color, quantity and quality. This +is, however, a very important stock, and it should always be kept on +hand. No household, even where only a moderate amount of meat is used, +should be without a stock-pot. It can be kept on the back of the range +or stove while cooking is going on. Two or three times a week it +should be put on with the trimmings and bones left from cooked and +uncooked meats. This practice will give a supply of stock at all +times, which will be of the greatest value in making sauces, side +dishes and soups. Meat if only slightly tainted will spoil a stock; +therefore great care must be taken that every particle is perfectly +sweet. + +Vegetables make a stock sour very quickly, so if you wish to keep a +stock do not use them. Many rules advise putting vegetables into the +stock-pot with the meat and water and cooking from the very beginning. +When this is done they absorb the fine flavor of the meat and give the +soup a rank taste. They should cook not more than an hour--the last +hour--in the stock. A white stock is made with veal or poultry. The +water in which a leg of mutton or fowl have been boiled makes a good +stock for light soups and gravies. A soup stock must be cooled quickly +or it will not keep well. In winter any kind of stock ought to keep +good a week. That boiled down to a jelly will last the longest. In the +warm months three days will be the average time stock will keep. + + +Stock for Clear Soups. + +Five pounds of clear beef, cut from the lower part of the round; five +quarts of cold water. Let come to a boil, slowly; skim carefully, and +set where it will keep just at the boiling point for eight or ten +hours. Strain, and set away to cool. In the morning skim off all the +fat and turn the soup into the kettle, being careful not to let the +sediment pass in. Into the soup put an onion, one stalk of celery, two +leaves of sage, two sprigs of parsley, two of thyme, two of summer +savory, two bay leaves, twelve pepper-corns and six whole cloves. Boil +gently from ten to twenty minutes; salt and pepper to taste. Strain +through an old napkin. This is now ready for serving as a simple clear +soup or for the foundation of all kinds of clear soups. + + +Mixed Stock. + +Put the trimmings of your fresh meats and the bones and tough pieces +left from roasts or broils into the soup pot with one quart of water +to every two pounds of meat and bones. When it comes to a boil, skim +and set back where it will simmer six hours; then add a bouquet of +sweet herbs, one onion, six cloves and twelve pepper-corns to each +gallon of stock. Cook two hours longer; strain and set in a cool +place. In the morning skim off the fat. Keep in a very cool place. +This can be used for common soups, sauces, and where stock is used in +made dishes. It should always be kept on hand, as it really costs +nothing but the labor (which is very little), and enters so often into +the preparation of simple, yet toothsome, dishes. + + +Consommé. + +Eight pounds of a shin of veal, eight pounds of the lower part of the +round of beef, half a cupful of butter, twelve quarts of cold water, +half a small carrot, two large onions, half a head of celery, thirty +pepper-corns, six whole cloves, a small piece each of mace and +cinnamon, four sprigs each of parsley, sweet marjoram, summer savory +and thyme, four leaves of sage, four bay leaves, about one ounce of +ham. Put half of the butter in the soup pot and then put in the meat, +which has been cut into very small pieces. Stir over a hot fire until +the meat begins to brown; then add one quart of the water, and cook +until there is a thick glaze on the bottom of the kettle (this will be +about an hour). Add the remainder of the water and let it come to a +boil. Skim carefully, and set back where it will simmer for six hours. +Fry the vegetables, which have been cut very small, in the remaining +butter for half an hour, being careful not to burn them. When done, +turn into the soup pot, and at the same time add the herbs and spice. +Cook one hour longer; salt to taste and strain. Set in a very cold +place until morning, when skim off all the fat. Turn the soup into the +pot, being careful not to turn in the sediment, and set on the fire. +Beat the whites and shells of two eggs with one cup of cold water. +Stir into the soup, and when it comes to a boil, set back where it +will simmer for twenty minutes. Strain through a napkin, and if not +ready to use, put away in a cold place. This will keep a week in +winter, but not more than three days in summer. It is a particularly +nicely-flavored soup, and is the foundation for any clear soup, the +soup taking the name of the solid used with it, as _Consommé au +Ris_, Consommé with Macaroni, etc. + + +Bouillon. + +Bouillon, for Germans and other parties, is made the same as the clear +stock, using a pint of water to the pound of meat, and seasoning with +salt and pepper and with the spice, herbs and vegetables or not, as +you please. It should be remembered that the amount of seasoning in +the recipe referred to is for one gallon of stock. + + +White Stock. + +Six pounds of a shin of veal, one fowl, three table-spoonfuls of +butter, four stalks of celery, two onions, one blade of mace, one +stick of cinnamon, eight quarts of cold water, salt, pepper. Wash and +cut the veal and fowl into small pieces. Put the butter in the bottom +of the soup pot and then put in the meat. Cover, and cook gently +(stirring often) half an hour, then add the water. Let it come to a +boil, then skim and set back where it will boil gently for six hours. +Add the vegetables and spice and boil one hour longer. Strain and cool +quickly. In the morning take off all the fat. Then turn the jelly +gently into a deep dish, and with a knife scrape off the sediment +which is on the bottom. Put the jelly into a stone pot and set in a +cold place. This will keep a week in cold weather and three days in +warm. + + +Consommé à la Royale. + +Two eggs, two table-spoonfuls of milk, one-fourth of a tea-spoonful of +salt. Beat eggs with a spoon, and add milk and salt Turn into a +buttered cup, and place in a pan of warm water. Cook in a slow oven +until firm in the centre. Set away to cool. Cut into small and +prettily-shaped pieces; put into the tureen, and pour one quart of +boiling consomme or clear stock on it. + + +Cheese Soup. + +One and a half cupfuls of flour, one pint of rich cream, four table- +spoonfuls of butter, four of grated Parmesan cheese, a speck of +cayenne, two eggs, three quarts of clear soup stock. Mix flour, cream, +butter, cheese and pepper together. Place the basin in another of hot +water and stir until the mixture becomes a smooth, firm paste. Break +into it the two eggs, and mix quickly and thoroughly. Cook two minutes +longer, and set away to cool. When cold, roll into little balls about +the size of an American walnut When the balls are all formed drop them +into boiling water and cook gently five minutes; then put them in the +soup tureen and pour the boiling stock on them. Pass a plate of finely +grated Parmesan cheese with the soup. + + +Thick Vegetable Soup. + +One quart of the sediment which is left from the clear stock, one +quart of water, one-fourth of a cupful of pearl barley, one good-sized +white turnip, one carrot, half a head of celery, two onions, about two +pounds of cabbage, three potatoes, salt and pepper. Wash the barley +and put it on in the quart of water, and simmer gently for two hours. +Then add all the vegetables (except the potatoes), cut very fine, and +the quart of stock. Boil gently for one hour and a half, then add the +potatoes and the salt and pepper. Cook thirty minutes longer. When +there is no stock, take two pounds of beef and two quarts of water. +Cook beef, barley and water two hours, and add the vegetables as +before. The meat can be served with the soup or as a separate dish. + + +Mulligatawny Soup. + +One chicken or fowl weighing three pounds, three pounds of veal, two +large onions, two large slices of carrot, four stalks of celery, three +large table-spoonfuls of butter, one table-spoonful of curry powder, +four of flour, salt, pepper, five quarts of water. Take two table- +spoonfuls of the fat from the opening in the chicken and put in the +soup pot As soon as melted, put in the vegetables, which have been cut +very fine. Let all cook together for twenty minutes, stirring +frequently, that it may not burn; then add the veal, cut into small +pieces. Cook fifteen minutes longer; then add the whole chicken and +the water. Cover, and let it come to a boil. Skim, and set back where +it will simmer for four hours (in the mean time taking out the chicken +when it is tender). Now put the butter into a small frying-pan, and +when hot, add the dry flour. Stir until a rich brown; then take from +the fire and add the curry powder. Stir this mixture into the soup, +and let it cook half an hour longer; then strain through a sieve, +rinse out the soup pot and return the strained soup to it. Add salt +and pepper and the chicken (which has been freed from the bones and +skin and cut into small pieces); simmer very gently thirty minutes. +Skim off any fat that may rise to the top, and serve. This soup is +served with plain boiled rice in a separate dish or with small squares +of fried or toasted bread. The rice can be served in the soup if you +choose. + + +Mulligatawny Soup, No. 2. + +Chicken or turkey left from a former dinner, bones and scraps from +roast veal, lamb or mutton, four quarts of water, four stalks of +celery, four table-spoonfuls of butter, four of flour, one of curry, +two onions, two slices of carrot, salt, pepper, half a small cupful of +barley. Put on the bones of the poultry and meat with the water. Have +the vegetables cut very fine, and cook gently twenty minutes in the +butter; then skim them into the soup pot, being careful to press out +all the butter. Into the butter remaining in the pan put the flour, +and when that is brown, add the curry powder, and stir all into the +soup. Cook gently four hours; then season with salt and pepper, and +strain. Return to the pot and add bits of chicken or turkey, as the +case may be, and the barley, which has been simmering two hours and a +half in clear water to cover. Simmer half an hour and serve. + + +Green Turtle Soup. + +One can of green turtle, such as is put up by the "Merriam Packing +Co." Separate the green fat from the other contents of the can, cut +into dice and set aside. Put one quart of water with the remainder of +the turtle; add twelve pepper-corns, six whole cloves, two small +sprigs each of parsley, summer savory, sweet marjoram and thyme, two +bay leaves, two leaves of sage. Have the herbs tied together. Put one +large onion, one slice of carrot, one of turnip, and a stalk of +celery, cut fine, into a pan, with two large table-spoonfuls of +butter. Fry fifteen minutes, being careful not to burn. Skim carefully +from the butter and put into the soup. Now, into the butter in which +the vegetables were fried, put two table-spoonfuls of dry flour, and +cook until brown. Stir into the soup; season with salt and pepper and +let simmer very gently one hour. Strain, skim off all the fat and +serve with thin slices of lemon, egg or force-meat balls, and the +green fat. The lemon should have a very thin rind; should be put into +the tureen and the soup poured over it Cooking the lemon in this or +any other soup often gives it a bitter taste. If the soup is wished +quite thick, add a table-spoonful of butter to that in which the +vegetables were cooked, and use three table-spoonfuls of flour instead +of two. Many people use wine in this soup, but it is delicious +without. In case you do use wine there should not be more than four +table-spoonfuls to this quantity. If you desire the soup extremely +rich, use a quart of rich soup stock. The green turtles are so very +large that it is only in great establishments that they are available, +and for this reason a rule for preparing the live turtle is not given. +Few housekeepers would ever see one. The cans contain not what is +commonly called turtle soup, but the meat of the turtle, boiled, and +the proper proportions of lean meat, yellow and green fat put +together. They cost fifty cents each, and a single can will make soup +enough for six persons. + + +Black Bean Soup. + +A pint of black beans, soaked over night in three quarts of water. In +the morning pour off this water, and add three quarts of fresh. Boil +gently six hours. When done, there should be one quart. Add a quart of +stock, six whole cloves, six whole allspice, a small piece of mace, a +small piece of cinnamon, stalk of celery, a bouquet of sweet herbs, +also one good-sized onion and one small slice each of turnip and +carrot, all cut fine and fried in three table-spoonfuls of butter. +Into the butter remaining in the pan put a spoonful of flour, and cook +until brown. Add to soup, and simmer all together one hour. Season +with salt and pepper, and rub through a fine sieve. Serve with slices +of lemon and egg balls, the lemon to be put in the tureen with the +soup. + + +Scotch Broth. + +Two pounds of the scraggy part of a neck of mutton. Cut the meat from +the bones, and cut off all the fat. Then cut meat into small pieces +and put into soup pot with one large slice of turnip, two of carrot, +one onion and a stalk of celery, all cut fine, half a cup of barley +and three pints of cold water. Simmer gently two hours. On to the +bones put one pint of water; simmer two hours, and strain upon the +soup. Cook a table-spoonful of flour and one of butter together until +perfectly smooth; stir into soup, and add a teaspoonful of chopped +parsley. Season with salt and pepper. + + +Meg Merrilies' Soup. + +One hare, one grouse, four onions, one small carrot, four slices of +turnip, a bouquet of sweet herbs, three table-spoonfuls of rice flour, +four table-spoonfuls of butter, half a cupful of stale bread, half a +cupful of milk, one egg, six quarts of water. Wash the grouse and hare +and put to boil in the six quarts of cold water. When this comes to a +boil, skim, and set back where it will simmer for one hour. Then take +out the hare and grouse and cut all the meat from the bones. Return +the bones to the soup and simmer two hours longer. Cut the meat into +handsome pieces, roll in flour, and fry in the butter till a rich +brown. Set aside for the present. Slice the onions, and fry in the +butter in which the meat was fried; when brown, add to the soup. Make +force-meat balls of the livers of the hare and grouse (which have been +boiled one hour in the stock), the egg, bread and milk. Boil the bread +and milk together until a smooth paste. Mash the livers with a strong +spoon, then add bread and milk and the egg, unbeaten. Season well with +pepper and salt and, if you like, with a little lemon juice. Shape +into small balls and fry in either chicken fat or butter. Put these +into the soup twenty minutes before dishing. Have the turnip and +carrot cut into small pieces and cooked one hour in clear water. When +the bones and the onions have simmered two hours, strain and return to +the soup pot. Add the fried meat and vegetables. Mix the rice flour +with a cupful of cold water; add to the soup, season with salt and +pepper, simmer ten minutes. Add force-meat balls and simmer twenty +minutes longer. + + +Okra Soup. + +One cold roast chicken, two quarts of stock (any kind), one of water, +quarter of a pound of salt pork, one quart of green okra, an onion, +salt, pepper, three table-spoonfuls of flour. Cut the okra pods into +small pieces. Slice the pork and onion. Fry the pork, and then add the +onion and okra. Cover closely, and fry half an hour. Cut all the meat +from the chicken. Put the bones on with the water. Add the okra and +onion, first being careful to press out all the pork fat possible. +Into the fat remaining put the flour, and stir until it becomes a rich +brown; add this to the other ingredients. Cover the pot, and simmer +three hours; then rub through a sieve, and add the stock, salt and +pepper and the meat of the chicken, cut into small pieces. Simmer +gently twenty minutes. Serve with a dish of boiled rice. + + +Okra Soup, No. 2. + +One pint of green okra, one of green peas, one of green com, cut from +the cob, half a pint of shell beans, two onions, four stalks of +celery, two ripe tomatoes, one slice of carrot, one of turnip, two +pounds of veal, quarter of a pound of fat ham or bacon, two table- +spoonfuls of flour, four quarts of water, salt, pepper. Fry the ham or +bacon, being careful not to bum. Cut the veal into dice; roll these in +the flour and fry brown in the ham fat; then put them in the soup pot. +Fry the onion, carrot and turnip in the remaining fat. Add these to +the veal, and then add the okra, cut into small pieces, the shell +beans, celery and water. Simmer two hours, and then add the tomatoes, +corn, peas and salt and pepper. Simmer half an hour longer and serve +without straining. If dried okra be used for either soup, half the +quantity given in the recipes is sufficient Okra is often called +gumbo. The same kind of a soup is meant under both names. + + +Grouse Soup. + +The bones of two roasted grouse and the breast of one, a quart of any +kind of stock, or pieces and bones of cold roasts; three quarts of +cold water, two slices of turnip, two of carrot, two large onions, two +cloves, two stalks of celery, a bouquet of sweet herbs, three table- +spoonfuls of butter, three of flour. Cook the grouse bones in three +quarts of water four hours. The last hour add the vegetables and the +cloves; then strain, and return to the lire with the quart of stock. +Cook the butter and the flour together until a rich brown, and then +turn into the stock. Cut the breast of the grouse into very small +pieces and add to the soup. Season with salt and pepper and simmer +gently half an hour. If there is any fat on the soup, skim it off. +Serve with fried bread. When bones and meat are used instead of the +stock, use one more quart of water, and cook them with the grouse +bones. + + +Spring Soup. + +Half a pint of green peas, half a pint of cauliflower, one pint of +turnip, carrot, celery and string beans (all the four vegetables being +included in the pint), half a cupful of tomato, half a pint of +asparagus heads, two quarts of soup stock--any kind will do; three +table-spoonfuls of butter, three table-spoonfuls of flour, and salt +and pepper. Cook all the vegetables, except the peas and tomato, in +water to cover one hour. Cook butter and dry flour together until +smooth, but not brown; stir into the stock, which has been heated to +the boiling point. Now add the tomato and simmer gently fifteen +minutes; then strain. Add the peas and cooked vegetables to the +strained soup, and simmer again for thirty minutes. Serve small slices +of toasted bread in a separate dish. + + +Spring and Summer Soup Without Stock. + +Quarter of a pound of salt pork, or three large table-spoonfuls of +butter; three large young onions, half a small head of cabbage, three +potatoes, half a small carrot, half a small white turnip, three table- +spoonfuls of flour, two quarts of water, six large slices of toasted +bread, salt, pepper, one small parsnip. Cut the pork into thin slices; +place these in the soup pot and let them fry out slowly. Have the +vegetables (except the potatoes), cut quite fine, and when the pork is +cooked, put the vegetables into the pot with it. Cover tightly, and +let cook very gently, on the back of the stove, one hour. Stir +frequently to prevent burning. Add the water, which should be boiling. +Let simmer gently for one hour, and then add the potatoes, cut into +slices, and the flour, which has been mixed with a little cold water. +Season with salt and pepper, and simmer gently an hour longer. Have +the toasted bread in the tureen. Turn the soup on it and serve. A pint +of green peas, cooked in the soup the last half, is a great addition. +When the butter is used, let it melt in the soup pot before adding the +vegetables. + + +Giblet Soup. + +The giblets from two or three fowl or chickens, any kind of stock, or +if there are remains of the roast chickens, use these; one large +onion, two slices of carrot, one of turnip, two stalks of celery, two +quarts of water, one of stock, two large table-spoonfuls of butter, +two of flour, salt, pepper. Put the giblets on to boil in the two +quarts of water, and boil gently until reduced to one quart (it will +take about two hours); then take out the giblets. Cut all the hard, +tough parts from the gizzards, and put hearts, livers and gizzards +together and chop rather coarse. Return them to the liquor in which +they were boiled, and add the quart of stock. Have the vegetables cut +fine, and fry them in the butter until they are very tender (about +fifteen minutes), but be careful they do not burn; then add the dry +flour to them and stir until the flour browns. Turn this mixture into +the soup, and season with pepper and salt. Cook gently half an hour +and serve with toasted bread. If the chicken bones are used, put them +on to boil in three quarts of water, and boil the giblets with them. +When you take out the giblets, strain the stock through a sieve and +return to the pot; then proceed as before. + + +Potage à la Reine, + +Boil a large fowl in three quarts of water until tender (the water +should never more than bubble). Skim off the fat, and add a teacupful +of rice, and, also, a slice of carrot, one of turnip, a small piece of +celery and an onion, which have been cooked slowly for fifteen minutes +in two large table-spoonfuls of butter. Skim this butter carefully +from the vegetables, and into the pan in which it is, stir a table- +spoonful of flour. Cook until smooth, but not brown. Add this, as well +as a small piece of cinnamon and of mace, and four whole cloves. Cook +all together slowly for two hours. Chop and pound the breast of the +fowl very fine. Rub the soup through a fine sieve; add the pounded +breast and again rub the whole through the sieve. Put back on the fire +and add one and a half table-spoonfuls of salt, a fourth of a +teaspoonful of pepper and a pint of cream, which has come just to a +boil. Boil up once and serve. This is a delicious soup. + + +Tomato Soup. + +One quart can of tomato, two heaping table-spoonfuls of flour, one of +butter, one teaspoonful of salt, one of sugar, a pint of hot water. +Let tomato and water come to a boil Rub flour, butter and a table- +spoonful of tomato together. Stir into boiling mixture, add seasoning, +boil all together fifteen minutes, rub through a sieve, and serve with +toasted bread. This bread should first be cut in thin slices; should +be buttered, cut into little squares, placed in a pan, buttered side +up, and browned in a quick oven. + + +Mock Bisque Soup. + +A quart can of tomato, three pints of milk, a large table-spoonful of +flour, butter the size of an egg, pepper and salt to taste, a scant +teaspoonful of soda. Put the tomato on to stew, and the milk in a +double kettle to boil, reserving however, half a cupful to mix with +flour. Mix the flour smoothly with this cold milk, stir into the +boiling milk, and cook ten minutes. To the tomato add the soda; stir +well, and rub through a strainer that is fine enough to keep back the +seeds. Add butter, salt and pepper to the milk, and then the tomato. +Serve immediately. If half the rule is made, stir the tomato well in +the can before dividing, as the liquid portion is the more acid. + + +Onion Soup. + +One quart of milk, six large onions, yolks of four eggs, three table- +spoonfuls of butter, a large one of flour, one cupful of cream, salt, +pepper. Put the butter in a frying-pan. Cut the onions into thin +slices and drop in the butter. Stir until they begin to cook; then +cover tight and set back where they will simmer, but not burn, for +half an hour. Now put the milk on to boil, and then add the dry flour +to the onions, and stir constantly for three minutes over the fire. +Then turn the mixture into the milk and cook fifteen minutes. Rub the +soup through a strainer, return to the fire, season with salt and +pepper. Beat the yokes of the eggs well; add the cream to them and +stir into the soup. Cook three minutes, stirring constantly. If you +have no cream, use milk, in which case add a table-spoonful of butter +at the same time. + + +Potato Soup. + +A quart of milk, six large potatoes, one stalk of celery, an onion and +a table-spoonful of butter. Put milk to boil with onion and celery. +Pare potatoes and boil thirty minutes. Turn off the water, and mash +fine and light. Add boiling milk and the butter, and pepper and salt +to taste. Rub through a strainer and serve immediately. A cupful of +whipped cream, added when in the tureen, is a great improvement. This +soup must not be allowed to stand, not even if kept hot. Served as +soon as ready, it is excellent. + + +Asparagus Soup. + +Two bundles of asparagus, one quart of white stock or water, one pint +of milk, and one of cream, if stock is used, but if water, use all +cream; three table-spoonfuls of butter, three of flour, one onion, +salt and pepper. Cut the tops from one bunch of the asparagus and cook +them twenty minutes in salted water to cover. The remainder of the +asparagus cook twenty minutes in the quart of stock or water. Cut the +onion into thin slices and fry in the butter ten minutes, being +careful not to burn; then add the asparagus that has been boiled in +the stock. Cook five minutes, stirring constantly; then add flour, and +cook five minutes longer. Turn this mixture into the boiling stock and +boil gently twenty minutes. Rub through a sieve, add the milk and +cream, which has just come to a boil, and also the asparagus heads. +Season with salt and pepper, and serve. Dropped eggs can be served +with it if you choose, but they are rattier heavy for such a delicate +soup. + + +Green Pea Soup. + +Cover a quart of green peas with hot water, and boil, with an onion, +until they will mash easily. (The time will depend on the age of the +peas, but will be from twenty to thirty minutes.) Mash, and add a pint +of stock or water. Cook together two table-spoonfuls of butter and one +of flour until smooth, but not brown. Add to the peas, and then add a +cupful of cream and one of milk. Season with salt and pepper, and let +boil up once. Strain and serve. A cupful of whipped cream added the +last moment is an improvement. + + +Pumpkin Soup. + +Two pounds of pumpkin. Take out seeds and pare off the rind. Cut into +small pieces, and put into a stew-pan with half a pint of water. +Simmer slowly an hour and a half, then rub through a sieve and put +back on the fire with one and a half pints of boiling milk, butter the +size of an egg, one tea-spoonful of sugar, salt and pepper to taste, +and three slices of stale bread, cut into small squares. Stir +occasionally; and when it boils, serve. + + +Cream of Celery Soup. + +A pint of milk, a table-spoonful of flour, one of butter, a head of +celery, a large slice of onion and small piece of mace. Boil celery in +a pint of water from thirty to forty-five minutes; boil mace, onion +and milk together. Mix flour with two table-spoonfuls of cold milk, +and add to boiling milk. Cook ten minutes. Mash celery in the water in +which it has been cooked, and stir into boiling milk. Add butter, and +season with salt and pepper to taste. Strain and serve immediately. +The flavor is improved by adding a cupful of whipped cream when the +soup is in the tureen. + + +Tapioca Cream Soup. + +One quart of white stock, one pint of cream or milk, one onion, two +stalks of celery, one-third of a cupful of tapioca, two cupfuls of +cold water, one table-spoonful of butter, a small piece of mace, salt, +pepper. Wash the tapioca, and soak over night in cold water. Cook it +and the stock together, very gently, for one hour. Cut the onion and +celery into small pieces, and put on to cook for twenty minutes with +the milk and mace. Strain on the tapioca and stock. Season with salt +and pepper, add butter, and serve. + + +Cream of Rice Soup. + +Two quarts of chicken stock (the water in which fowl have been boiled +will answer), one tea-cupful of rice, a quart of cream or milk, a +small onion, a stalk of celery and salt and pepper to taste. Wash rice +carefully, and add to chicken stock, onion and celery. Cook slowly two +hours (it should hardly bubble). Put through a sieve; add seasoning +and the milk or cream, which has been allowed to come just to a boil. +If milk, use also a table-spoonful of butter. + + +Cream of Barley Soup. + +A tea-cupful of barley, well washed; three pints of chicken stock, an +onion and a small piece each of mace and cinnamon. Cook slowly +together five hours; then rub through a sieve, and add one and a half +pints of boiling cream or milk. If milk, add also two table-spoonfuls +of butter. Salt and pepper to taste. The yolks of four eggs, beaten +with four table-spoonfuls of milk, and cooked a minute in the boiling +milk or cream, makes the soup very much richer. + + +Duchess Soup. + +One quart of milk, two large onions, three eggs, two table-spoonfuls +of butter, two of flour, salt, pepper, two table-spoonfuls of grated +cheese. Put milk on to boil. Fry the butter and onions together for +eight minutes; then add dry flour, and cook two minutes longer, being +careful not to burn. Stir into the milk, and cook ten minutes. Rub +through a strainer, and return to the fire. Now add the cheese. Beat +the eggs, with a speck of pepper and half a teaspoonful of salt. +Season the soup with salt and pepper. Hold the colander over the soup +and pour the eggs through, upon the butter, and set back for three +minutes where it will not boll. Then serve. The cheese may be omitted +if it is not liked. + + +Yacht Oyster Soup. + +A quart of milk, one of oysters, a head of celery, a small onion, half +a cupful of butter, half a cupful of powdered cracker, one teaspoonful +of Worcestershire sauce, a speck of cayenne and salt and pepper to +taste. Chop onion and celery fine. Put on to boil with milk for twenty +minutes. Then strain, and add the butter, cracker, oyster liquor, +(which has been boiled and skimmed), and finally the seasoning and +oysters. Cook three minutes longer, and serve. + + +Lobster Soup with Milk. + +Meat of a small lobster, chopped fine; three crackers, rolled fine, +butter--size of an egg, salt and pepper to taste and a speck of +cayenne. Mix all in the same pan, and add, gradually, a pint of +boiling milk, stirring all the while. Boil up once, and serve. + + +Lobster Soup with Stock. + +One small lobster, three pints of water or stock, three large table- +spoonfuls of butter and three of flour, a speck of cayenne, white +pepper and salt to taste. Break up the body of the lobster, and cut +off the scraggy parts of the meat. Pour over these and the body the +water or stock. If there is "coral" in the lobster, pound it and use +also. Boil twenty minutes. Cook the butter and flour until smooth, but +not brown. Stir into the cooking mixture and add the seasoning. Boil +two minutes, and strain into a saucepan. Have the remainder of the +lobster meat--that found in the tail and claws--cut up very fine, and +add it to the soup. Boil up once, and serve. + + +Philadelphia Clam Soup. + +Twenty-five small clams, one quart of milk, half a cupful of butter, +one table-spoonful of chopped parsley, three potatoes, two large +table-spoonfuls of flour, salt, pepper. The clams should be chopped +fine end put into a colander to drain. Pare the potatoes, and chop +rather fine. Put them on to boil with the milk, in a double kettle. +Rub the butter and flour together until perfectly creamy, and when the +milk and potatoes have been boiling fifteen minutes, stir this in, and +cook eight minutes more. Add the parsley, pepper and salt, and cook +three minutes longer. Now add the clams. Cook one minute longer, and +serve. This gives a very delicate soup, as the liquor from the clams +is not used. + +Fish Chowder. + +Five pounds of any kind of fish, (the light salt-water fish is the +best), half a pound of pork, two large onions, one quart of sliced +potatoes, one quart of water, one pint of milk, two table-spoonfuls of +flour, six crackers, salt, pepper. Skin the fish, and cut all the +flesh from the bones. Put the bones onto cook in the quart of water, +and simmer gently ten minutes. Fry the pork; then add the onions, cut +into slices. Cover, and cook five minutes; then add the flour, and +cook eight minutes longer, stirring often. Strain on this the water in +which the fish bones were cooked and boil gently for five minutes; +then strain all on the potatoes and fish. Season with salt and pepper, +and simmer fifteen minutes. Add the milk and the crackers, which were +first soaked for three minutes, in the milk. Let it boil up once, and +serve. The milk maybe omitted, and a pint of tomatoes used, if you +like. + + +Corn Chowder. + +Cut enough green corn from the cob to make a quart; pare and slice one +quart of potatoes; pare and slice two onions. Cut half a pound of pork +in slices, and fry until brown then take up, and fry the onions in the +fat. Put the potatoes and corn into the kettle in layers, sprinkling +each layer with salt, pepper and flour. Use half a teaspoonful of +pepper, one and a half table-spoonfuls of salt and three of flour. +Place the gravy strainer on the vegetables, and turn the onions and +pork fat into it, and with a spoon press the juice through; then +slowly pour one and one-fourth quarts of boiling water through the +strainer, rubbing as much onion through as possible. Take out the +strainer, cover the kettle, and boil gently for twenty minutes. Mix +three table-spoonfuls of flour with a little milk, and when perfectly +smooth, add a pint and a half of rich milk. Stir this into the boiling +chowder. Taste to see if seasoned enough, and if it is not, add more +pepper and salt. Then add six crackers, split, and dipped for a minute +in cold water. Put on the cover, boil up once, and serve. + + +Corn Soup. + +One pint of grated green com, one quart of milk, one pint of hot +water, one heaping table-spoonful of flour, two table-spoonfuls of +butter, one slice of onion, salt and pepper to taste. Cook the corn in +the water thirty minutes. Let the milk and onion come to a boil. Have +the flour and butter mixed together, and add a few table-spoonfuls of +the boiling milk. When perfectly smooth stir into the milk; and cook +eight minutes. Take out the onion and add the corn. Season to taste, +and serve. + + +Glaze. + +Boil four quarts of consommé rapidly until reduced to one quart. Turn +into small jars, and cool quickly. This will keep for a month in a +cool, dry place. It is used for soups and sauces and for glazing +meats. + + +French Paste for Soups. + +A preparation for flavoring and coloring soups and sauces comes in +small tin boxes. In each box there are twelve little squares, which +look very much like chocolate caramels. One of these will give two +quarts of soup the most delicious flavor and a rich color. The paste +should not be cooked with the soup, but put into the tureen, and the +soup poured over it; and as the soup is served, stir with the ladle. +If you let it boil with the clear soup the flavor will not be as fine +and the soup not as clear. It may be used with any dark or clear soup, +even when already seasoned. It is for sale in Boston by S.S. Pierce +and McDewell & Adams; New York: Park, Tilford & Co., retail, E.C. +Hayward & Co., 192-4 Chamber street, wholesale; Philadelphia: Githens +& Rexsame's; Chicago: Rockwood Bros., 102 North Clark street; St. +Louis: David Nicholson. The paste costs only twenty-five cents per +box. + + +Egg Balls. + +Boil four eggs ten minutes. Drop into cold water, and when cool remove +the yolks. Pound these in a mortar until reduced to a paste, and then +beat them with a teaspoonful of salt, a speck of pepper and the white +of one raw egg. Form in balls about the size of a walnut. Roll in +flour, and fry brown in butter or chicken fat, being careful not to +burn. + + +Fried Bread for Soups. + +Cut stale bread into dice, and fry in boiling fat until brown. It will +take about half a minute. The fat must be smoking in the centre when +the bread is put into it. + + + + +FISH. + +A General Chapter on Fish. + +It may seem as if a small number of recipes has been given, but the +aim has been to present under the heads of Baking, Boiling, Broiling, +Frying and Stewing such general directions that one cannot be at a +loss as to how to prepare any kind of fish. Once having mastered the +five primary methods, and learned also how to make sauces, the variety +of dishes within the cook's power is great All that is required is +confidence in the rules, which are perfectly reliable, and will always +bring about a satisfactory result if followed carefully. Fish, to be +eatable, should be perfectly fresh. Nothing else in the line of food +deteriorates so rapidly, especially the white fish-those that are +nearly free of oil, like cod, cusk, etc. Most of the oil in this class +centres in the liver. Salmon, mackerel, etc., have it distributed +throughout the body, which gives a higher and richer flavor, and at +the same time tends to preserve the fish. People who do not live near +the seashore do not get that delicious flavor which fish just caught +have. If the fish is kept on ice until used, it will retain much of +its freshness; let it once get heated and nothing will bring back the +delicate flavor. Fresh fish will be firm, and the skin and scales +bright. When fish looks dim and limp, do not buy it. Fish should be +washed quickly in only one _(cold)_ water, and should not be +allowed to stand in it. If it is cut up before cooking, wash while +whole, else much of the flavor will be lost. For frying, the fat +should be deep enough to cover the article, and yet have it float from +the bottom. Unless one cooks great quantities of fish in this way it +is not necessary to have a separate pot of fat for this kind of +frying. The same pot, with proper care, will answer for chops, +cutlets, muffins, potatoes, croquettes, etc. All the cold fish left +from any mode of cooking can be utilized in making delicious salads, +croquettes, and escallops. + +Boiled Fish. + +A general role for boiling fish, which will hold good for all kinds, +and thus save a great deal of time and space, is this: Any fresh fish +weighing between four and six pounds should be first washed in cold +water and then put into boiling water enough to cover it, and +containing one table-spoonful of salt. Simmer gently thirty minutes; +then take up. A fish kettle is a great convenience, and it can be used +also for boiling hams. When you do not have a fish kettle, keep a +piece of strong white cotton cloth in which pin the fish before +putting into the boiling water. This will hold it in shape. Hard +boiling will break the fish, and, of course, there will be great +waste, besides the dish's not looking so handsome and appetizing. +There should be a gentle bubbling of the water, and nothing more, all +the time the fish is in it, A fish weighing more than six pounds +should cook five minutes longer for every additional _two_ +pounds. Boiled fish can be served with a great variety of sauces. +After you have learned to make them (which is a simple matter), if you +cannot get a variety of fish you will not miss it particularly, the +sauce and mode of serving doing much to change the whole character of +the dish. Many people put a table-spoonful of vinegar in the water in +which the fish is boiled. The fish flakes a little more readily for +it. Small fish, like trout, require from four to eight minutes to +cook. They are, however, much better baked, broiled or fried. + + +Court-Bouillon. + +This preparation gives boiled fish a better flavor than cooking in +clear water does. Many cooks use wine in it, but there is no necessity +for it. Four quarts of water, one onion, one slice of carrot, two +cloves, two table-spoonfuls of salt, one teaspoonful of pepper, one +table-spoonful of vinegar, the juice of half a lemon and a bouquet of +sweet herbs are used. Tie the onion, carrot, cloves and herbs in a +piece of muslin, and put in the water with the other ingredients. +Cover, and boil slowly for one hour. Then put in the fish and cook as +directed for plain boiling. + + +Boiled Cod with Lobster Sauce. + +Boil the fish, as directed [see boiled fish], and, when done, +carefully remove the skin from one side; then turn the fish over on to +the dish on which it is to be served, skin side up. Remove the skin +from this side. Wipe the dish with a damp cloth. Pour a few spoonfuls +of the sauce over the fish, and the remainder around it; garnish with +parsley, and serve. This is a handsome dish. + + +Boiled Haddock with Lobster Sauce. + +The same as cod. In fact, all kinds of fish can be served in the same +manner; but the lighter are the better, as the sauce is so rich that +it is not really the thing for salmon and blue fish. Many of the best +cooks and caterers, however, use the lobster sauce with salmon, but +salmon has too rich and delicate a flavor to be mixed with the +lobster. + + +Cold Boiled Fish, a la Vinaigrette. + +If the fish is whole, take off the head and skin, and then place it in +the centre of a dish. Have two cold hard-boiled eggs, and cut fine +with a silver knife or spoon, (steel turns the egg black). Sprinkle +the fish with this, and garnish either with small lettuce leaves, +water-cresses, or cold boiled potatoes and beets, cut in slices. Place +tastefully around the dish, with here and there a sprig of parsley. +Serve the vinaigrette sauce in a separate dish. Help to the garnish +when the fish is served, and pour a spoonful of the sauce over the +fish as you serve it. This makes a nice dish for tea in summer, and +takes the place of a salad, as it is, in fact, a kind of salad. + +If the fish is left from the dinner, and is broken, pick free from +skin and bones, heap it lightly in the centre of the dish, sprinkle +the sauce over it, and set away in a cool place until tea time. Then +add the garnish, and serve as before. Many people prefer the latter +method, as the fish is seasoned better and more easily served. The +cold fish remaining from a bake or broil can be served in the same +manner. This same dish can be served with a sauce piquante or Tartare +sauce, for a change. + + +Baked Fish. + +As for the boiled fish, a general rule, that will cover all kinds of +baked fish, is herewith given: A fish weighing about five pounds; +three large, or five small, crackers, quarter of a pound of salt pork, +two table-spoonfuls of salt, quarter of a teaspoonful of pepper, half +a table-spoonful of chopped parsley, two table-spoonfuls of flour. + +If the fish has not already been scraped free of scales, scrape, and +wash clean; then rub into it one table-spoonful of the salt. Roll the +crackers very fine, and add to them the parsley, one table-spoonful of +chopped pork, half the pepper, half a table-spoonful of salt, and cold +water to moisten well. Put this into the body of the fish, and fasten +together with a skewer. Butter a tin sheet and put it into a baking +pan. Cut gashes across the fish, about half an inch deep and two +inches long. Cut the remainder of the pork into strips, and put these +into the gashes. Now put the fish into the baking pan, and dredge well +with salt, pepper and flour. Cover the bottom of the pan with hot +water, and put into a rather hot oven. Bake one hour, basting often +with the gravy in the pan, and dredging each time with salt, pepper +and flour. The water in the pan must often be renewed, as the bottom +is simply to be covered with it each time. The fish should be basted +every fifteen minutes. When it is cooked, lift from the pan on to the +tin sheet, and slide it carefully into the centre of the dish on which +it is to be served. Pour around it Hollandaise sauce, tomato sauce, or +any kind you like. Garnish with parsley. + + +Broiled Fish. + +Bluefish, young cod, mackerel, salmon, large trout, and all other +fish, when they weigh between half a pound and four pounds, are nice +for broiling. When smaller or larger they are not so good. Always use +a double broiler, which, before putting the fish into it, rub with +either butter or a piece of salt pork. This prevents sticking. The +thickness of the fish will have to be the guide in broiling. A +bluefish weighing four pounds will take from twenty minutes to half an +hour to cook. Many cooks brown the fish handsomely over the coals and +then put it into the oven to finish broiling. Where the fish is very +thick, this is a good plan. If the fish is taken from the broiler to +be put into the oven, it should be slipped on to a tin sheet, that it +may slide easily into the platter at serving time; for nothing so mars +a dish of fish as to have it come to the table broken. In broiling, +the inside should be exposed to the fire first, and then the skin. +Great care must be taken that the skin does not burn. Mackerel will +broil in from twelve to twenty minutes, young cod (also called scrod) +in from twenty to thirty minutes, bluefish in from twenty to thirty +minutes, salmon, in from twelve to twenty minutes, and whitefish, +bass, mullet, etc., in about eighteen minutes. All kinds of broiled +fish can be served with a seasoning of salt, pepper and butter, or +with any of the following sauces: _bearer noir, maître d' hôtel_, +Tartare, sharp, tomato and curry. Always, when possible, garnish with +parsley or something else green. + + +Broiled Halibut. + +Season the slices with salt and pepper, and lay them in melted butter +for half an hour, having them well covered on both sides. Roll in +flour, and broil for twelve minutes over a clear fire. Serve on a hot +dish, garnishing with parsley and slices of lemon. The slices of +halibut should be about an inch thick, and for every pound there +should be three table-spoonfuls of butter. + + +Broiled Halibut, with Maître d' Hôtel Butter. + +Butter both sides of the broiler. Season the slices of halibut with +salt and pepper, place them in the broiler and cook over clear coals +for twelve minutes, turning frequently. Place on a hot dish, and +spread on them the sauce, using one spoonful to each pound. Garnish +with parsley. + + +Stewed Fish. + +Six pounds of any kind of fish, large or small; three large pints of +water, quarter of a pound of pork, or, half a cupful of butter; two +large onions, three table-spoonfuls of flour, salt and pepper to +taste. Cut the heads from the fish, and cut out all the bones. Put the +heads and bones on to boil in the three pints of water. Cook gently +half an hour. In the meanwhile cut the pork in slices, and fry brown. +Cut the onions in slices, and fry in the pork fat. Stir the dry flour +into the onion and fat, and cook three minutes, stirring all the time. +Now pour over this the water in which the bones have been cooking, and +simmer ten minutes. Have the fish cut in pieces about three inches +square. Season well with salt and pepper, and place in the stew-pan. +Season the sauce with salt and pepper, and strain on the fish. Cover +tight, and simmer twenty minutes. A bouquet of sweet herbs, simmered +with the bones, is an improvement. Taste to see if the sauce is +seasoned enough, and dish on a large platter. Garnish with potato +balls and parsley. The potato balls are cut from the raw potatoes with +a vegetable scoop, and boiled ten minutes in salted water. Put them in +little heaps around the dish. + + +Fried Fish. + +All small fish, like brook trout, smelts, perch, etc., are best fried. +They are often called pan-fish for this reason. They should be +cleaned, washed and drained, then well salted, and rolled in flour and +Indian meal (half of each), which has been thoroughly mixed and +salted. For every four pounds of fish have half a pound of salt pork, +cut in thin slices, and fried a crisp brown. Take the pork from the +pan and put the fish in, having only enough to cover the bottom. Fry +brown on one side; turn, and fry the other side. Serve on a hot dish, +with the salt pork as a garnish. Great care must be taken that the +pork or fat does not burn, and yet to have it hot enough to brown +quickly. Cod, haddock, cusk and halibut are all cut in handsome slices +and fried in this manner; or, the slices can be well seasoned with +salt and pepper, dipped in beaten egg, rolled in bread or cracker +crumbs and fried in boiling fat enough to cover. This method gives the +handsomer dish, but the first the more savory. Where Indian meal is +not liked, all flour can be used. Serve very hot Any kind of fried +fish can be served with _beurre noir_, but this is particularly +nice for that which is fried without pork. When the cooked fish is +placed in the dish, pour the butter over it, garnish with parsley, and +serve. + + +To Cook Salt Codfish. + +The fish should be thoroughly washed, and soaked in cold water over +night. In the morning change the water, and put on to cook. As soon as +the water comes to the boiling point set back where it will keep +_hot_, but will _not boil_. From four to six hours will cook +a very dry, hard fish, and there are kinds which will cook in half an +hour. The boneless codfish, put up at the Isles of Shoals, by Brown & +Seavey, will cook in from half an hour to an hour. Where a family uses +only a small quantity of salt fish at a time, this is a convenient and +economical way to buy it, as there is no waste with bone or skin. It +comes in five pound boxes, and costs sixty cents. + + +Dropped Fish Balls. + +One pint bowlful of raw fish, two heaping bowlfuls of pared potatoes, +(let the potatoes be under medium size), two eggs, butter, the size of +an egg, and a little pepper. Pick the fish very fine, and measure it +lightly in the bowl. Put the potatoes into the boiler, and the fish on +top of them; then cover with boiling water, and boil half an hour. +Drain off all the water, and mash fish and potatoes together until +fine and light. Then add the butter and pepper, and the egg, well +beaten. Have a deep kettle of _boiling_ fat. Dip a table-spoon in +it, and then take up a spoonful of the mixture, having care to get it +into as good shape as possible. Drop into the boiling fat, and cook +until brown, which should be in two minutes. Be careful not to crowd +the balls, and, also, that the fat is hot enough. The spoon should be +dipped in the fat every time you take a spoonful of the mixture. These +balls are delicious. + + +Common Fish Balls. + +One pint of finely-chopped cooked salt fish, six medium-sized +potatoes, one egg, one heaping table-spoonful of butter, pepper, two +table-spoonfuls of cream, or four of milk. Pare the potatoes, and put +on in _boiling_ water. Boil half an hour. Drain off all the +water, turn the potatoes into the tray with the fish, and mash light +and fine with a vegetable masher. Add the butter, pepper, milk and +eggs, and mix all very thoroughly. Taste to see if salt enough. Shape +into smooth balls, the size of an egg, and fry brown in boiling fat +enough to float them. They will cook in three minutes. If the potatoes +are very mealy it will take more milk or cream to moisten them, about +two spoonfuls more. If the fat is smoking in the centre, and the balls +are made _very_ smooth, they will not soak fat; but if the fat is +not hot enough, they certainly will. Putting too many balls into the +fat at one time cools it. Put in say four or five. Let the fat regain +its first temperature, then add more. + + +Salt Fish with Dropped Eggs. + +One pint of cooked salt fish, one pint of milk or cream, two table- +spoonfuls of flour, one of butter, six eggs, pepper. Put milk on to +boil, keeping half a cupful of it to mix the flour. When it boils, +stir in the flour, which has been mixed smooth with the milk; then add +the fish, which has been flaked. Season, and cook ten minutes. Have +six slices of toasted bread on a platter. Drop six eggs into boiling +water, being careful to keep the shape. Turn the fish and cream on to +the toast. Lift the eggs carefully from the water, as soon as the +whites are set, and place very gently on the fish. Garnish the dish +with points of toast and parsley. + + +Salt Codfish, in Purée of Potatoes. + +Six large potatoes, one pint and one cupful of milk, two table- +spoonfuls of butter, a small slice of onion (about the size of a +silver quarter), one pint of cooked salt codfish, salt, pepper, one +large table-spoonful of flour. Pare the potatoes and boil half an +hour; then drain off the water, and mash them light and fine. Add the +salt, pepper, one table-spoonful of butter, and the cupful of milk, +which has been allowed to come to a boil. Beat very thoroughly, and +spread a thin layer of the potatoes on the centre of a hot platter. +Heap the remainder around the edge, making a wall to keep in the cream +and fish, which should then be poured in. Garnish the border with +parsley, and serve. + +To prepare the fish: Put the pint of milk on to boil with the onion. +Mix flour and butter together, and when well mixed, add two table- +spoonfuls of the hot milk. Stir all into the boiling milk, skim out +the onion, add the fish, and cook ten minutes. Season with pepper, and +if not salty enough, with salt. This is a nice dish for breakfast, +lunch or dinner. + + +Salt Fish Soufflé. + +One pint of finely-chopped cooked salt fish, eight good-sized +potatoes, three-fourths of a cupful of milk or cream, four eggs, salt, +pepper, two generous table-spoonfuls of butter. Pare the potatoes and +boil thirty minutes. Drain the water from them, and mash very fine; +then mix thoroughly with the fish. Add butter, seasoning and the hot +milk. Have two of the eggs well beaten, which stir into the mixture, +and heap this in the dish in which it is to be served. Place in the +oven for ten minutes. Beat the whites of the two remaining eggs to a +stiff froth, and add a quarter of a teaspoonful of salt; then add +yolks. Spread this over the dish of fish; return to the oven to brown, +and serve. + + +Cusk, à la Crème. + +A cusk, cod or haddock, weighing five or six pounds; one quart of +milk, two table-spoonfuls of flour, one of butter, one small slice of +onion, two sprigs of parsley, salt, pepper. Put the fish on in boiling +water enough to cover, and which contains one table-spoonful of salt. +Cook gently twenty minutes; then lift out of the water, but let it +remain on the tray. Now carefully remove all the skin and the head; +then turn the fish over into the dish in which it is to be served (it +should be stone china), and scrape off the skin from the other side. +Pick out all the small bones. You will find them the whole length of +the back, and a few in the lower part of the fish, near the tail. They +are in rows like pins in a paper, and if you start all right it will +take but a few minutes to remove them. Then take out the back-bone, +starting at the head and working gently down toward the tail. Great +care must be taken, that the fish may keep its shape. Cover with the +cream, and bake about ten minutes, just to brown it a little. Garnish +with parsley or little puff-paste cakes; or, you can cover it with the +whites of three eggs, beaten to a stiff froth, and then slightly +brown. + +To prepare the cream: Put the milk, parsley and onion on to boil, +reserving half a cupful of milk to mix with the flour. When it boils, +stir in the flour, which has been mixed smoothly with the cold milk. +Cook eight minutes. Season highly with salt and pepper, add the +butter, strain on the fish, and proceed as directed. + + +Escaloped Fish. + +One pint of milk, one pint of cream, four table-spoonfuls of flour, +one cupful of bread crumbs and between four and five pounds of any +kind of white fish--cusk, cod, haddock, etc., boiled twenty minutes in +water to cover and two table-spoonfuls of salt. Put fish on to boil, +then the cream and milk. Mix the flour with half a cupful of cold +milk, and stir into boiling cream and milk. Cook eight minutes and +season highly with salt and pepper. Remove skin and bones from fish, +and break it into flakes. Put a layer of sauce in a deep escalop dish, +and then a layer of fish, which dredge well with salt (a table- +spoonful) and pepper; then another layer of sauce, again fish, and +then sauce. Cover with the bread crumbs, and bake half an hour. This +quantity requires a dish holding a little over two quarts, or, two +smaller dishes will answer. If for the only solid dish for dinner, +this will answer for six persons; but if it is in a course for a +dinner party, it will serve twelve. Cold boiled fish can be used when +you have it. Great care must be taken to remove every bone when fish +is prepared with a sauce, (as when it is served _à la crème_, +escaloped, &c.), because one cannot look for bones then as when the +sauce is served separately. + + +Turbot à la Crème. + +Boil five or six pounds of haddock. Take out all bones, and shred the +fish very fine. Let a quart of milk, a quarter of an onion and a piece +of parsley come to a boil; then stir in a scant cupful of flour, which +has been mixed with a cupful of cold milk, and the yolks of two eggs. +Season with half a teaspoonful of white pepper, the same quantity of +thyme, half a cupful of butter, and well with salt. Butter a pan, and +put in first a layer of sauce, then one of fish. Finish with sauce, +and over it sprinkle cracker crumbs and a light grating of cheese. +Bake for an hour in a moderate oven. + + +Matelote of Codfish. + +Cut off the head of a codfish weighing five pounds. Remove bones from +the fish, and fill it with a dressing made of half a pint of oysters, +a scant pint of bread crumbs, a fourth of a teaspoonful of pepper, two +teaspoonfuls of salt, two table-spoonfuls of butter, half an onion, an +egg and half a table-spoonful of chopped parsley. Place five slices of +pork both under and over the fish. Boil the bones in a pint of water, +and pour this around the fish. Bake an hour, and baste often with +gravy and butter. Have a bouquet in the corner of the baking pan. Make +a gravy, and pour around the fish. Then garnish with fried smelts. + + +Smelts à la Tartare. + +Clean the smelts by drawing them between the finger and thumb, +beginning at the tail. This will press out the insides at the opening +at the gills. Wash them, and drain in the colander; salt well, and dip +in beaten egg and bread or cracker crumbs (one egg and one cupful of +crumbs to twelve smelts, unless these are very large). Dip first in +the egg, and then roll in the crumbs. Fry in boiling fat deep enough +to float them. They should be a handsome brown in two minutes and a +half. Take them up, and place on a sheet of brown paper for a few +moments, to drain; then place on a hot dish. Garnish with parsley and +a few slices of lemon, and serve with Tartare sauce in a separate +dish; or, they may be served without the sauce. + + +Smelts as a Garnish, + +Smelts are often fried, as for _à la Tartare_; or, rolled in meal +or flour, and then fried, they are used to garnish other kinds of +fish. With baked fish they are arranged around the dish in any form +that the taste of the cook may dictate; but in garnishing fish, or any +other dish, the arrangement should always be simple, so as not to make +the matter of serving any harder than if the dish were not garnished. +Smelts are also seasoned well with salt and pepper, dipped in butter +and afterwards in flour, and placed in a very hot oven for eight or +ten minutes to get a handsome brown. They are then served as a garnish +or on slices of buttered toast. When smelts are used as a garnish, +serve one on each plate with the other fish. If you wish to have the +smelts in rings, for a garnish, fasten the tails in the opening at the +gills, with little wooden tooth picks; then dip them in the beaten egg +and in the crumbs, place in the frying basket and plunge into the +boiling fat. When they are cooked take out the skewers, and they will +retain their shape. + + +Fish au Gratin. + +Any kind of light fish--that is, cod, cusk, flounder, etc. Skin the +fish by starting at the head and drawing down towards the tail; then +take out the bones. Cut the fish into pieces about three inches +square, and salt and pepper well. Butter such a dish, as you would use +for escolloped oysters. Put in one layer of fish, then moisten well +with sauce; add more fish and sauce, and finally cover with fine bread +crumbs. Bake half an hour. The dish should be rather shallow, allowing +only two layers of fish. + +Sauce for _au gratin_: One pint of stock, three table-spoonfuls +of butter, two of flour, juice of half a lemon, half a tablespoonful +of chopped parsley, a slice of onion, the size of half a dollar, and +about as thick--chopped very fine, (one table-spoonful of onion juice +is better); one table-spoonful of vinegar, salt, pepper. Heat the +butter in a small frying-pan, and when hot, add the dry flour. Stir +constantly until a rich brown; then add, gradually, the cold stock, +stirring all the time. As soon as it boils, season well with salt and +pepper, and then add the other seasoning. This quantity is enough for +three pounds of fish, weighed after being skinned and boned, and will +serve six persons if it is the only solid dish for dinner, or ten if +served in a course. + +Another way to serve fish _au gratin_, is to skin it, cut off the +head, and take out the back-bone; and there are then two large pieces +of fish. Season the fish, and prepare the sauce as before. Butter a +tin sheet that will fit loosely into a large baking-pan. Lay the fish +on this, and moisten well with the sauce. Cover thickly with bread +crumbs, and cook twenty-five minutes in a rather quick oven. Then slip +on a hot dish, and serve with tomato, Tartare or Hollandaise sauce +poured around the fish. + + +Eels à la Tartare. + +Cut the eels into pieces about four inches long. Cover them with +boiling water, in which let them stand five minutes, and then drain +them. Now dip in beaten egg, which has been well salted and peppered, +then in bread or cracker crumbs. Fry in boiling fat for five minutes. +Have Tartare sauce spread in the centre of a cold dish. Place the +fried eels in a circle on this, garnish with parsley, and serve. + + +Stewed Eels. + +Cut two eels in pieces about four inches long. Put three large table- +spoonfuls of butter into the stew-pan with half a small onion. As soon +as the onion begins to turn yellow stir in two table-spoonfuls of +flour, and stir until brown. Add one pint of stock, if you have it; if +not, use water. Season well with pepper and salt; then put in the eels +and two bay leaves. Cover, and simmer gently three-quarters of an +hour. Heap the eels in the centre of a hot dish, strain the sauce over +them and garnish with toasted bread and parsley. If you wish, add a +table-spoonful of vinegar or lemon juice to the stew. + + + +OYSTERS. + + +On the Half Shell. + +Not until just before serving should they be opened. Marketmen often +furnish some one to do this. Six large oysters are usually allowed +each person. Left in half the shell, they are placed on a dinner +plate, with a thin slice of lemon in the centre of the dish. + + +On a Block of Ice. + +Having a perfectly clear and solid block of ice, weighing ten or +fifteen pounds, a cavity is to be made in the top of it in either of +two ways. The first is to carefully chip with an ice pick; the other, +to melt with heated bricks. If the latter be chosen the ice must be +put into a tub or large pan, and one of the bricks held upon the +centre of it until there is a slight depression, yet sufficient for +the brick to rest in. When the first brick is cold remove it, tip the +block on one side, to let off the water, and then use another brick. +Continue the operation till the cavity will hold as many oysters as +are to be served. These should be kept an hour previous in a cool +place; should be drained in a colander, and seasoned with salt, pepper +and vinegar. After laying two folded napkins on a large platter, to +prevent the block from slipping, cover the dish with parsley, so that +only the ice is visible. Stick a number of pinks, or of any small, +bright flowers that do not wilt rapidly, into the parsley. Pour +oysters into the space in the top of the ice, and garnish with thin +slices of lemon. This gives an elegant dish, and does away with the +unsightly shells in which raw oysters are usually served. It is not +expensive, for the common oysters do as well as those of good size. +Indeed, as many ladies dislike the large ones, here is an excellent +substitute for serving in the shell, particularly as the oysters +require no seasoning when once on the table. A quart is enough for a +party of ten; but a block of the size given will hold two quarts. + + +Roasted Oysters on Toast. + +Eighteen large oysters, or thirty small ones, one teaspoonful of +flour, one table-spoonful of butter, salt, pepper, three slices of +toast. Have the toast buttered and on a hot dish. Put the butter in a +small sauce-pan, and when hot, add the dry flour. Stir until smooth, +but not brown; then add the cream, and let it boil up once. Put the +oysters (in their own liquor) into a hot oven, for three minutes; then +add them to the cream. Season, and pour over the toast. Garnish the +dish with thin slices of lemon, and serve very hot. It is nice for +lunch or tea. + + +Oysters Panned in their Own Liquor. + +Eighteen large, or thirty small, oysters, one table-spoonful of +butter, one of cracker crumbs, salt and pepper to taste, one +teaspoonful of lemon juice, a speck of cayenne. Put the oysters on in +their own liquor, and when they boil up, add seasoning, butter and +crumbs. Cook one minute, and serve on toast. + + +Oysters Panned in the Shell. + +Wash the shells and wipe dry. Place them in a pan with the round shell +down. Set in a hot oven for three minutes; then take out, and remove +the upper shell. Put two or three oysters into one of the round +shells, season with pepper and salt, add butter, the size of two peas, +and cover with cracker or bread crumbs. Return to the oven and brown. + + +Oyster Sauté. + +Two dozen large, or three dozen small, oysters, two table-spoonfuls of +butter, four of fine cracker crumbs, salt, pepper. Let the oysters +drain in the colander. Then season with salt and pepper and roll in +the crumbs. Have the butter very hot in a frying-pan, and put in +enough of the oysters to cover the bottom of the pan. Fry crisp and +brown, being careful not to burn. Serve on hot, crisp toast. + + +Oysters Roasted in the Shell. + +Wash the shells clean, and wipe dry. Place in a baking pan, and put in +a hot oven for about twenty minutes. Serve on hot dishes the moment +they are taken from the oven. Though this is not an elegant dish, many +people enjoy it, as the first and best flavor of the oysters is +retained in this manner of cooking. The oysters can, instead, be +opened into a hot dish and seasoned with butter, salt, pepper and +lemon juice. They should be served immediately. + + +Little Pigs in Blankets. + +Season large oysters with salt and pepper. Cut fat English bacon in +very thin slices, wrap an oyster in each slice, and fasten with a +little wooden skewer (toothpicks are the best things). Heat a frying- +pan and put in the "little pigs." Cook just long enough to crisp the +bacon--about two minutes. Place on slices of toast that have been cut +into small pieces, and serve immediately. Do not remove the skewers. +This is a nice relish for lunch or tea; and, garnished with parsley, +is a pretty one. The pan must be very hot before the "pigs" are put +in, and then great care must be taken that they do not burn. + + +Fricasseed Oysters. + +One hundred oysters (about two quarts), four large tablespoonfuls of +butter, one teaspoonful of chopped parsley, one table-spoonful of +flour, a speck of cayenne, salt, yolks of three eggs. Brown two table- +spoonfuls of the butter, and add to it the parsley, cayenne and salt +and the oysters, well drained. Mix together the flour and the +remainder of the butter and stir into the oysters when they begin to +curl. Then add yolks, well beaten, and take immediately from the fire. +Serve on a hot dish with a garnish of fried bread and parsley. + + +Creamed Oysters. + +A pint of cream, one quart of oysters, a small piece of onion, a very +small piece of mace, a table-spoonful of flour, and salt and pepper to +taste. Let the cream, with the onion and mace, come to a boil. Mix +flour with a little cold milk or cream, and stir into the boiling +cream. Let the oysters come to a boil in their own liquor, and skim +carefully. Drain off all the liquor, and turn the oysters into the +cream. Skim out the mace and onions, and serve. + + +Crôustade of Oysters. + +Have a loaf of bread baked in a round two-quart basin. When two or +three days old, with a sharp knife cut out the heart of the bread, +being careful not to break the crust. Break up the crumbs very fine, +and dry them slowly in an oven; then quickly fry three cupfuls of them +in two table-spoonfuls of butter. As soon as they begin to look golden +and are crisp, they are done. It takes about two minutes over a hot +fire, stirring all the time. Put one quart of cream to boil, and when +it boils, stir in three table-spoonfuls of flour, which has been mixed +with half a cupful of cold milk. Cook eight minutes. Season well with +salt and pepper. Put a layer of the sauce into the _crôustade_ +then a layer of oysters, which dredge well with salt and pepper; then +another layer of sauce and one of fried crumbs. Continue this until +the _crôustade_ is nearly full, having the last layer a thick one +of crumbs. It takes three pints of oysters for this dish, and about +three teaspoonfuls of salt and half a teaspoonful of pepper. Bake +slowly half an hour. Serve with a garnish of parsley around the dish, + + +Escaloped Oysters. + +Two quarts of oysters, half a cupful of butter, half a cupful of cream +or milk, four teaspoonfuls of salt, half a teaspoonful of pepper, two +quarts of stale bread crumbs, and spice, if you choose. Butter the +escalop dishes, and put in a layer of crumbs and then one of oysters. +Dredge with the salt and pepper, and put small pieces of butter here +and there in the dish. Now have another layer of oysters, seasoning as +before; then add the milk, and, finally, a thick layer of crumbs, +which dot with butter. Bake twenty minutes in a rather quick oven. The +crumbs must be light and flakey. The quantity given above is enough to +fill two dishes. + + +Escaloped Oysters, No. 2. + +Put a layer of rolled crackers in an oval dish, and then a layer of +oysters, and lay on small pieces of butter. Dredge with salt and +pepper, and moisten well with milk (or equal parts of milk and water). +Add another layer of cracker and of oysters, and butter, dredge and +moisten as before. Continue these alternate layers until the dish is +nearly full; then cover with a thin layer of cracker and pieces of +butter. If the dish be a large one, holding about two quarts, it will +require an hour and a half or two hours to bake. + + +Oysters Served in Escalop Shells. + +The shells may be tin, granite-ware, or silver-plated, or, the natural +oyster or scollop shells. The ingredients are: one quart of oysters, +half a pint of cream or milk, one pint of bread crumbs, one table- +spoonful of butter, if cream is used, or three, if milk; salt and +pepper, a grating of nutmeg and two table-spoonfuls of flour. Drain +all the liquor from the oysters into a stew-pan. Let it come to a +boil, and skim; then add the cream or milk, with which the flour +should first be mixed. Let this boil two minutes, and add the butter, +salt, pepper and nutmeg, and then the oysters. Take from the fire +immediately. Taste to see if seasoned enough. Have the shells +buttered, and sprinkled lightly with crumbs. Nearly fill them with the +prepared oysters; then cover thickly with crumbs. Put the shells in a +baking-pan, and bake fifteen minutes. Serve very hot, on a large +platter, which garnish with parsley. The quantity given above will +fill twelve common-sized shells. + +Oyster Chartreuse. + +One quart of oysters, one pint of cream, one small slice of onion, +half a cupful of milk, whites of four eggs, two table-spoonfuls of +butter, salt, pepper, two table-spoonfuls of flour, one cupful of +fine, dry bread crumbs, six potatoes. Pare and boil the potatoes. Mash +fine and light, and add the milk, salt, pepper, one spoonful of +butter, and then the whites of the eggs, beaten to a stiff froth. Have +a two-quart charlotte russe mould well buttered, and sprinkle the +bottom and sides with the bread crumbs (there must be butter enough to +hold the crumbs). Line the mould with the potato, and let stand for a +few minutes. Put the cream and onion on to boil. Mix the flour with a +little cold milk or cream--about one-fourth of a cupful--and stir into +the boiling cream. Season well with salt and pepper, and cook eight +minutes. Let the oysters come to a boil in their own liquor. Skim +them, and drain of all the juice. Take the piece of onion from the +sauce, and add the oysters. Taste to see if seasoned enough, and turn +gently into the mould. Cover with the remainder of the potato, being +careful not to put on too much at once, as in that case the sauce +would be forced to the top. When covered, bake half an hour in a hot +oven. Take from the oven ten minutes before dishing time, and let it +stand on the table. Place a large platter over the mould and turn both +dish and mould at the same time. Remove the mould very gently. Garnish +the dish with parsley, and serve. A word of caution: Every part of the +mould must have a thick coating of the mashed potato, and when the +covering of potato is put on no opening must be left for sauce to +escape. + + +To Pickle Oysters + +Two hundred large oysters, half a pint of vinegar, half a pint of +white wine, four spoonfuls of salt, six spoonfuls of whole black +pepper and a little mace. Strain the liquor, and add the above-named +ingredients. Let boil up once, and pour, while boiling hot, over the +oysters. After these have stood ten minutes pour off the liquor, +which, as well as the oysters, should then be allowed to get cold. Put +into a jar and cover tight. The oysters will keep some time. + + + +LOBSTER. + +Lobster, to be eatable, should be perfectly fresh. One of the tests of +freshness is to draw back the tail, for if it springs into position +again, it is safe to think the fish good. The time of boiling varies +with the size of the lobster and in different localities. In Boston, +Rockport and other places on the Massachusetts coast the time is +fifteen or twenty minutes for large lobsters and ten for small. The +usual way is to plunge them into boiling water enough to cover, and to +continue boiling them until they are done. Some people advocate +putting the lobsters into cold water, and letting this come to a boil +gradually. They claim that the lobsters do not suffer so much. This +may be so, but it seems as if death must instantly follow the plunge +into boiling water. Cooking a lobster too long makes it tough and dry. +When, on opening a lobster, you find the meat clinging to the shell, +and very much shrunken, you may be sure the time of boiling was too +long. There are very few modes of cooking lobster in which it should +be more than thoroughly heated, as much cooking toughens it and +destroys the fine, delicate flavor of the meat. + + +To open a lobster. + +Separate the tail from the body, and shake out the tom-ally, and, +also, the "coral," if there is any, upon a plate. Then by drawing the +body from the shell with the thumb, and pressing the part near the +head against the shell with the first and second finger, you will free +it from the stomach or "lady." Now split the lobster through the +centre and, with a fork, pick the meat from the joints. Cut the under +side of the tail shell open and take out the meat without breaking. On +the upper part of that end of this meat which joined the body is a +small piece of flesh, which should be lifted; and a strip of meat +attached to it should be turned back to the extreme end of the tail. +This will uncover a little vein, running the entire length, which must +be removed. Sometimes this vein is dark, and sometimes as light as the +meat itself. It and the stomach are the only parts not eatable. The +piece that covered the vein should be turned again into place. Hold +the claws on edge on a thick board, and strike hard with a hammer +until the shell cracks. Draw apart, and take out the meat. If you have +the claws lying flat on the board when you strike, you not only break +the shell, but mash the meat, and thus spoil a fine dish. Remember +that the stomach of the lobster is found near the head, and is a +small, hard sack containing poisonous matter; and that the intestinal +vein is found in the tail. These should always be carefully removed. +When lobster is opened in the manner explained it may be arranged +handsomely on a dish, and each person can season it at the table to +suit himself. + + +Lobster Broiled in the Shell. + +Divide the tail into two parts, cutting lengthwise. Break the large +claws in two parts, and free the body from the small claws and +stomach. Replace the body in the shell. Put the meat from the claws in +half of the shells it came from, and put the other half of the shells +where they will get hot. Put the lobster into the double broiler, and +cook, with the meat side exposed to the fire, for eight minutes; then +turn, and cook ten minutes longer. Place on a hot dish, and season +slightly with salt and cayenne, and then well with _maître d' +hôtel_ butter. Cover the claws with the hot shells. Garnish the +dish with parsley, and serve. + + +Broiled Lobster. + +Split the meat of the tail and claws, and season well with salt and +pepper. Cover with soft butter and dredge with flour. Place in the +broiler, and cook over a bright fire until a delicate brown. Arrange +on a hot dish, pour Bechamel sauce around, and serve. + + +Breaded Lobster. + +Split the meat of the tail and claws, and season well with salt and +pepper. Dip in beaten egg and then in bread crumbs, which let dry on +the meat; and then repeat the operation. Place in a frying-basket, and +plunge into boiling fat. Cook till a golden brown--about two minutes. +Serve with Tartare sauce. + + +Stewed Lobster. + +The meat of a two and a half pound lobster, cut into dice; two table- +spoonfuls of butter, two of flour, one pint of stock or water, a speck +of cayenne, salt and pepper to taste. Let the butter get hot, and add +the dry flour. Stir until perfectly smooth, when add the water, +gradually, stirring all the while. Season to taste. Add the lobster; +heat thoroughly, and serve. + + +Curry of Lobster. + +The meat of a lobster weighing between two and three pounds, one very +small onion, three table-spoonfuls of butter, two of flour, a scant +one of curry powder, a speck of cayenne, salt, a scant pint of water +or stock. Let the butter get hot; and then add the onion, cut fine, +and fry brown. When the onion is cooked add the flour and curry +powder, and stir all together for two minutes. Add stock; cook two +minutes, and strain. Add the meat of lobster, cut into dice, and +simmer five minutes. Serve with a border of boiled rice around the +dish. + + +Devilled Lobster in the Shell. + +Two lobsters, each weighing about two and a half pounds; one pint of +cream, two table-spoonfuls of butter, two of flour, one of mustard, a +speck of cayenne, salt, pepper, a scant pint of bread crumbs. Open the +lobster and, with a sharp knife, cut the meat rather fine. Be careful, +in opening, not to break the body or tail shells. Wash these shells +and wipe dry; join them in the form of a boat, that they may hold the +prepared meat. Put the cream on to boil. Mix the butter, flour, +mustard and pepper together, and add three spoonfuls of the boiling +cream. Stir all into the remaining cream, and cook two minutes. Add +the lobster, salt and pepper, and boil one minute. Fill the shells +with the mixture, and place in a pan, with something to keep them in +position (a few small stones answer very well). Cover with the bread +crumbs, and brown for twenty minutes in a hot oven. Serve on a long, +narrow dish; the body in the centre, the tails at either end. Garnish +with parsley. If for a large company, it would be best to have a broad +dish, and have four lobsters, instead of two. This is a very handsome +dish, and is really not hard to cook. There is always a little more of +the prepared lobster than will go into the shells without crowding, +and this is nice warmed and served on slices of crisp toast. + + +Escaloped Lobster. + +Prepare the lobster as for devilling, omitting, however, the mustard. +Turn into a buttered escollop dish, and cover thickly with crumbs. +Brown in a hot oven, and serve. + +White stock may be used instead of the cream. Many people who cannot +eat lobster when prepared with cream or milk, find it palatable when +prepared with stock or water. + + +Lobster Cutlets. + +A lobster weighing between two and a half and three pounds, three +table-spoonfuls of butter, half a cupful of stock or cream, one +heaping table-spoonful of flour, a speck of cayenne, salt, two eggs, +about a pint of bread crumbs, twelve sprigs of parsley. Cut the meat +of the lobster into fine dice, and season with salt and pepper. Put +the butter on to heat. Add the flour, and when smooth, add the stock +and one well-beaten egg. Season. Boil up once, add the lobster, and +take from the fire immediately. Now add a table-spoonful of lemon +juice. Butter a platter, and pour the mixture upon it, to the +thickness of about an inch. Make perfectly smooth with a knife, and +set away to cool. When cool, cut into chops, to resemble cutlets. Dip +in beaten egg and then in bread crumbs, being sure to have every part +covered. Place in the frying-basket and plunge into boiling fat. Cook +till a rich brown. It will take about two minutes. Drain for a moment +in the basket; then arrange on a hot dish, and put part of a small +claw in each one, to represent the bone in a cutlet. Put the parsley +in the basket and plunge for a moment into the boiling fat. Garnish +with this, or, pour a white or Bechamel sauce around the dish, and +garnish with fresh parsley. The quantity given will make six or seven +cutlets. + + +Canned Lobster. + +Canned lobster can be used for cutlets, stews, curries and patties, +can be escaloped, or served on toast. + + + + +OTHER SHELL-FISH. + + +Stewed Terrapins. + +Put them into boiling water, and boil rapidly for ten or fifteen +minutes, or until the nails will come out and the black skin rub off-- +the time depending upon the size of the fish. After this, put into +fresh boiling water, and boil until the under shell cracks, which will +be about three-quarters of an hour. Remove the under shell, throw away +the sand and gall bags, take out intestines, and put the terrapins to +boil again in the same water for an hour. Pick liver and meat from +upper shell. Cut the intestines in small pieces, and add to this meat. +Pour over all a quantity of the liquor in which the intestines were +boiled sufficient to make very moist. Put away until the next day. For +each terrapin, if of good size, a gill of cream and of wine, half a +cupful of butter, yolks of two hard-boiled eggs, rubbed smooth, salt, +pepper and cayenne are needed. Pour over the terrapin, let it come to +a boil, and serve,--[Mrs. Furness, of Philadelphia.] + + +Soft-Shell Crabs. + +Lift the shell at both sides and remove the spongy substance found on +the back. Then pull off the "apron," which will be found on the under +side, and to which is attached a substance like that removed from the +back. Now wipe the crabs, and dip them in beaten egg, and then in fine +bread or cracker crumbs. Fry in boiling fat from eight to ten minutes, +the time depending upon the size of the crabs. Serve with Tartare +sauce. Or, the egg and bread crumbs may be omitted. Season with salt +and cayenne, and fry as before, + +When broiled, crabs are cleaned, and seasoned with salt and cayenne; +are then dropped into boiling water for one minute, taken up, and +broiled over a hot fire for eight minutes. They are served with +_maître d' hôtel_ butter or Tartare sauce. + + + + +MEATS. + +BOILING. + +All pieces, unless very salt, should be plunged into boiling water, +and boiled rapidly for fifteen minutes, to harden the albumen that is +on the outside, and thus keep in the juices. The kettle should then be +put back where it will just simmer, for meat that is boiled rapidly +becomes hard and stringy, while that which is kept just at the boiling +point (where the water hardly bubbles) will cut tender and juicy, +provided there is any juiciness in it at the beginning. White meats, +like mutton and poultry, are improved in appearance by having rice +boiled with them; or, a still better way is to thickly flour a piece +of coarse cotton cloth, pin the meat in it, and place in the boiling +water. Meat cooked in this way will be extremely juicy. + + +Leg of Mutton. + +Cook, as directed, in boiling water to cover. A leg that weighs eight +or nine pounds will cook in one hour and a quarter if it is wanted +done rare. Allow five minutes for every additional pound. Save the +water for soups. + + +Lamb. + +Cook the same as mutton. Serve with drawn butter. + + +Boiled Ham. + +Wash the ham very clean, and put on with cold water to cover. Simmer +gently five hours, and set the kettle aside for one or two hours. When +nearly cold, take out the ham and draw off the skin. Cover with +cracker crumbs and about three table-spoonfuls of sugar. Place in the +oven, in a baking-pan, for thirty or forty minutes. Many people stick +cloves into the fat part of the ham, and use only a few crumbs. The +time given is for a ham weighing about twelve pounds; every pound over +that will require fifteen minutes more. The fish kettle comes next to +a regular ham kettle, and answers quite as well as both. If you have +neither kettle, and no pot large enough to hold all the meat, cut off +the knuckle, which will cook in about two hours. But this rather hurts +the flavor and appearance of the dish. + + +Salt Tongue. + +Soak over night, and cook from five to six hours. Throw into cold +water and peel off the skin. + + +Fresh Tongue. + +Put into boiling water to cover, with two table-spoonfuls of salt. +Cook from five to six hours. Skin the same as salt tongue. + + +Corned Beef. + +Wash, and put into cold water, if very salt; but such a piece as one +finds in town and city shops, and which the butchers corn themselves, +put into boiling water. Cook very slowly for six hours. This time is +for a piece weighing eight or ten pounds. When it is to be served cold +let it stand for one or two hours in the water in which it was boiled. +If the beef is to be pressed, get either a piece of the brisket, flank +or rattle-ran. Take out the bones, place in a flat dish or platter, +put a tin sheet on top, and lay on it two or three bricks. If you have +a corned beef press, use that, of course. + + + +ROASTING. + +There are two modes of roasting: one is to use a tin Kitchen before an +open fire, and the other and more common way is to use a very hot +oven. The former gives the more delicious favor, but the second is not +by any means a poor way, if the meat is put on a rack, and basted +constantly when in the oven. A large piece is best for roasting, this +being especially true of beef. When meat is cooked in a tin kitchen it +requires more time, because the heat is not equally distributed, as it +is in the oven. + +To prepare for roasting: Wipe the meat with a wet towel. Dredge on all +sides with salt, pepper and flour; and if the kitchen is used, dredge +the flour into that. Run the spit through the centre of the meat, and +place very near the fire at first, turning as it browns. When the +flour in the kitchen is browned, add a pint of hot water, and baste +frequently with it, dredging with salt and flour after each basting. +Roast a piece of beef weighing eight pounds fifty minutes, if to be +rare, but if to be medium, roast one hour and a quarter, and ten +minutes for each additional pound. + + +Roasting in the Oven. + +Prepare the meat as before. Have a rack that will fit loosely into the +baking-pan. Cover the bottom of the pan rather lightly with flour, put +in rack, and then meat Place in a very hot oven for a few minutes, to +brown the flour in the pan, and then add hot water enough to cover the +bottom of the pan. Close the oven; and in about ten minutes, open, and +baste the meat with the gravy. Dredge with salt, pepper and flour. Do +this every fifteen minutes; and as soon as one side of the meat is +brown, turn, and brown the other. Make gravy as before. Allow a +quarter of an hour less in the oven than in the tin kitchen. The heat +for roasting must be very great at first, to harden the albumen, and +thus keep in the juices. After the meat is crusted over it is not +necessary to keep up so great a heat, but for rare meats the heat +must, of course, be greater than for those that are to be well done. +The kitchen can be drawn back a little distance from the fire and the +drafts closed. Putting salt on fresh meat draws out the juices, but by +using flour a paste is formed, which, keeps in all the juices and also +enriches and browns the piece. Never roast meat without having a rack +in the pan. If meat is put into the water in the pan it becomes soggy +and looses its flavor. A meat rack costs not more than thirty or forty +cents, and the improvement in the looks and flavor of a piece of meat +is enough to pay for it in one roasting. The time given for roasting a +piece of beef is for rib roasts and sirloin. The same weight in the +face or the back of the rump will require twenty minutes longer, as +the meat on these cuts is in a very compact form. If a saddle or loin +of mutton is to be roasted, cook the same time as beef if the weight +is the same; but if a leg is to be roasted, one hour and a quarter is +the time. Lamb should be cooked an hour and a half; veal, two hours +and three-quarters; pork, three hours and a quarter. Ten minutes +before dishing the dinner turn the gravy into a sauce-pan, skim off +all the fat, and set on the stove. Let it come to a boil; then stir in +one table-spoonful of flour, mixed with half a cupful of cold water. +Season with salt and pepper, and cook two minutes. Serve the meat on a +hot dish and the gravy in a hot tureen. + + +Boiled Rib Roast. + +Either have the butcher remove the bones, or do it your-self by +slipping a sharp knife between the flesh and bones--a simple matter +with almost any kind of meat. Roll up the piece and tie with strong +twine. Treat the same as plain roast beef, giving the same time as if +it were a piece of rump (one hour and a half for eight pounds), as the +form it is now in does not readily admit the heat to all parts. This +piece of beef can be larded before roasting, or it can be larded and +braised. Serve with tomato or horse-radish sauce. + + +Roast Beef, with Yorkshire Pudding. + +A rib or sirloin roast should be prepared as directed for roasting. +When within three-quarters of an hour of being done, have the pudding +made. Butter a pan like that in which the meat is being cooked, and +pour in the batter. Put the rack across the pan, not in it. Place the +meat on the rack, return to the oven, and cook forty-five minutes. If +you have only one pan, take up the meat, pour off the gravy and put in +the pudding. Cut in squares, and garnish the beef with these. Another +method is to have a pan that has squares stamped in it. This gives +even squares and crust on all the edges, which baking in the flat pan +does not. When the meat is roasted in the tin-kitchen, let the pudding +bake in the oven for half an hour, and then place it under the meat to +catch the drippings. + +For the Yorkshire pudding, one pint of milk, two-thirds of a cupful of +flour, three eggs and one scant teaspoonful of salt will be needed. +Beat the eggs very light. Add salt and milk, and then pour about half +a cupful of the mixture upon the flour; and when perfectly smooth, add +the remainder. This makes a small pudding--about enough for six +persons. Serve it hot. + + +Fillet of Veal, Roasted. + +About eight or ten pounds of the fillet, ham force-meat (see rule for +force-meat), half a cupful of butter, half a teaspoonful of pepper, +two table-spoonfuls of salt, two lemons, half a pound of salt pork. +Rub the salt and pepper into the veal; then fill the cavity, from +which the bone was taken, with the force-meat. Skewer and tie the +fillet into a round shape. Cut the pork in thin slices, and put half +of these on a tin sheet that will fit into the dripping pan; place +this in the pan, and the fillet on it. Cover the veal with the +remainder of the pork. Put hot water enough in the pan to just cover +the bottom, and place in the oven. Bake slowly for four hours, basting +frequently with the gravy in the pan, and with salt, pepper and flour. +As the water in the pan cooks away, it must be renewed, remembering to +have only enough to keep the meat and pan from burning. After it has +been cooking three hours, take the pork from the top of the fillet, +spread the top thickly with butter and dredge with flour. Repeat this +after thirty minutes, and then brown handsomely. Put the remainder of +the butter, which should be about three table-spoonfuls, in a sauce- +pan, and when hot, add two heaping table-spoonfuls of flour, and stir +until dark brown. Add to it half a pint of stock or water; stir a +minute, and set back where it will keep warm, but not cook. Now take +up the fillet, and skim all the fat off of the gravy; add water enough +to make half a pint of gravy, also the sauce just made. Let this boil +up, and add the juice of half a lemon, and more salt and pepper, if +needed. Strain, and pour around the fillet. Garnish the dish with +potato puffs and slices of lemon. + + +Roast Ham. + +Prepare the ham as for boiling, and if it is of good size (say ten +pounds), boil three hours. Remove the skin, and put the ham in a +baking pan. Let it cook two hours in a moderate oven. Serve with +champagne sauce. + + + + +BROILING. + +The fire for broiling must be clear, and for meats it must be hotter +and brighter than for fish. Coals from hard wood or charcoal are best, +but in all large towns and cities hard coal is nearly always used, +except in hotels and restaurants, where there is usually a special +place for broiling with charcoal. The double broiler is the very best +thing in the market for broiling meats and fish. When the meat is +placed in it, and the slide is slipped over the handles, all there is +to do is to hold the broiler over the fire, or, if you have an open +range, before the fire. A fork or knife need not go near the meat +until it is on the dish. A great amount of the juice is saved. With +the old-fashioned gridirons it is absolutely necessary to stick a fork +into the meat to turn it, and although there are little grooves for +the gravy to run into, what is saved in this way does not compare with +what is actually kept within the meat where the double broiler is +used. Professional cooks can turn a steak without running a fork into +the meat, but not one in a hundred common cooks can do it. + + +Mutton Chops. + +Sprinkle the chops with salt, pepper and flour. Put them in the double +broiler. Broil over or before the fire for eight minutes. Serve on a +_hot_ dish with butter, salt and pepper for tomato sauce. The +fire for chops should not be as hot as for steak. Chops can be +seasoned with salt and pepper, wrapped in buttered paper and broiled +ten minutes over a hot fire. + + +Beef Steak. + +Have it cut thick. It will never be good, rich and juicy if only from +one-fourth to one-half an inch thick. It ought to be at least three- +quarters of an inch thick. Trim off any suet that may be left on it, +and dredge with salt, pepper and flour. Cook in the double broiler, +over or before clear coals, for ten minutes, if to be rare, twelve, if +to be rather well done. Turn the meat constantly. Serve on a hot dish +with butter and salt, or with mushroom sauce, _maitre d' Hôtel_ +butter or tomato sauce. Do not stick a knife or fork into the meat to +try it. This is the way many people spoil it. Pounding is another bad +habit: much of the juice of the meat is lost. When, as it sometimes +happens, there is no convenience for broiling, heat the frying pan +very hot, then sprinkle with salt, and lay in the steak. Turn +frequently. + + + + +MISCELLANEOUS MODES. + + +Braised Beef. + +Take six or eight pounds of the round or the face of the rump, and +lard with quarter of a pound of salt pork. Put six slices of pork in +the bottom of the braising pan, and as soon as it begins to fry, add +two onions, half a small carrot and half a small turnip, all cut fine. +Cook these until they begin to brown; then draw them to one side of +the pan and put in the beef, which has been well dredged with salt, +pepper and flour. Brown on all sides, and then add one quart of +boiling water and a bouquet of sweet herbs; cover, and cook +_slowly_ in the oven for four hours, basting every twenty +minutes. Take up, and finish the gravy as for braised tongue. Or, add +to the gravy half a can of tomatoes, and cook for ten minutes. Strain, +pour around the beef, and serve. + + +Fricandeau of Veal. + +Have a piece of veal, weighing about eight pounds, cut from that part +of the leg called the cushion. Wet the vegetable masher, and beat the +veal smooth; then lard one side thickly. Put eight slices of pork in +the bottom of the braising-pan; place the veal on this, larded side +up. Add two small onions, half a small turnip, two slices of carrot, +one clove and a bouquet of sweet herbs--these to be at the sides of +the meat, not on top; and one quart of white stock or water. Dredge +with salt, pepper and flour. Cover, and place in a rather moderate +oven. Cook three hours, basting every fifteen minutes. If cooked +rapidly the meat will be dry and stringy, but if slowly, it will be +tender and juicy. When done, lift carefully from the pan. Melt four +table-spoonfuls of glaze, and spread on the meat with a brush. Place +in the open oven for five minutes. Add one cupful of hot water to the +contents of the braising-pan. Skim off all the fat, and then add one +heaping teaspoonful of corn-starch, which has been mixed with a little +cold water. Let it boil one minute; then strain, and return to the +fire. Add two table-spoonfuls of glaze, and when this is melted, pour +the sauce around the fricandeau, and serve. Potato balls, boiled for +twelve minutes in stock, and then slightly browned in the oven, make a +pretty garnish for this dish. It is also served on a bed of finely- +chopped spinach or mashed potatoes. + + +Leg of Lamb à la Française. + +Put a leg of lamb, weighing about eight pounds, in as small a kettle +as will hold it. Put in a muslin bag one onion, one small white +turnip, a few green celery leaves, three sprigs each of sweet marjoram +and summer savory, four cloves and twelve allspice. Tie the bag and +place it in the kettle with the lamb; then pour on two quarts of +boiling water. Let this come to a boil, and then skim carefully. Now +add four heaping table-spoonfuls of flour, which has been mixed with +one cupful of cold water, two table-spoonfuls of salt and a speck of +cayenne. Cover tight, and set back where it will just simmer for four +hours. In the meantime make a pint and a half of veal or mutton force- +meat, which make into little balls and fry brown. Boil six eggs hard. +At the end of four hours take up the Iamb. Skim all the fat off of the +gravy and take out the bag of seasoning. Now put the kettle where the +contents will boil rapidly for ten minutes. Put three table-spoonfuls +of butter in the frying-pan, and when hot, stir in two of flour; cook +until a dark brown, but not burned, and stir into the gravy. Taste to +see if seasoned enough. Have the whites and yolks of the hard-boiled +eggs chopped separately. Pour the gravy over the lamb; then garnish +with the chopped eggs, making a hill of the whites, and capping it +with part of the yolks. Sprinkle the remainder of the yolks over the +lamb. Place the meat balls in groups around the dish. Garnish with +parsley, and serve. + + +Braised Breast of Lamb. + +With a sharp knife, remove the bones from a breast of lamb; then +season it well with salt and pepper, and roll up and tie firmly with +twine. Put two table-spoonfuls of butter in the braising-pan, and when +melted, add one onion, one slice of carrot and one of turnip, all cut +fine. Stir for five minutes, and then put in the lamb, with a thick +dredging of flour. Cover, and set back, where it will not cook +rapidly, for half an hour; then add one quart of stock or boiling +water, and place in the oven, where it will cook _slowly_, for +one hour. Baste often. Take up the meat, skim all the fat off of the +gravy, and then put it where it will boil rapidly for five minutes. +Take the string from the meat. Strain the gravy, and pour over the +dish. Serve very hot. Or serve with tomato or Bechamel sauce. The +bones should be put in the pan with the meat, to improve the gravy. + + +Beef Stew. + +Two pounds of beef (the round, flank, or any cheap part; if there is +bone in it, two and a half pounds will be required), one onion, two +slices of carrot, two of turnip, two potatoes, three table-spoonfuls +of flour, salt, pepper, and a generous quart of water. Cut all the fat +from the meat, and put it in a stew-pan; fry gently for ten or fifteen +minutes. In the meantime cut the meat in small pieces, and season well +with salt and pepper, and then sprinkle over it two table-spoonfuls of +flour. Cut the vegetables in very small pieces, and put in the pot +with the fat. Fry them five minutes, stirring well, to prevent +burning. Now put in the meat, and move it about in the pot until it +begins to brown; then add the quart of boiling water. Cover; let it +boil up once, skim, and set back, where it will just bubble, for two +and a half hours. Add the potatoes, cut in thin slices, and one table- +spoonful of flour, which mix smooth with half a cupful of cold water, +pouring about one-third of the water on the flour at first, and adding +the rest when perfectly smooth. Taste to see if the stew is seasoned +enough, and if it is not, add more salt and pepper. Let the stew come +to a boil again, and cook ten minutes; then add dumplings. Cover +tightly, and boil rapidly ten minutes longer. + +Mutton, lamb or veal can be cooked in this manner. When veal is used, +fry out two slices of pork, as there will not be much fat on the meat. +Lamb and mutton must have some of the fat put aside, as there is so +much on these meats that they are otherwise very gross. + + +Irish Stew. + +About two pounds of the neck of mutton, four onions, six large +potatoes, salt, pepper, three pints of water and two table-spoonfuls +of flour. Cut the mutton in handsome pieces. Put about half the fat in +the stew-pan, with the onions, and stir for eight or ten minutes over +a hot fire; then put in the meat, which sprinkle with the flour, salt +and pepper. Stir ten minutes, and add the water, boiling. Set for one +hour where it will simmer; then add the potatoes, peeled, and cut in +quarters. Simmer an hour longer, and serve. You can cook dumplings +with this dish, if you choose. They are a great addition to all kinds +of stews and ragouts. + + +Toad in the Hole. + +This is an English dish, and a good one, despite the unpleasant name. +One pound of round steak, one pint of milk, one cupful of flour, one +egg, and salt and pepper. Cut the steak into dice. Beat the egg very +light; add milk to it, and then half a teaspoonful of salt. Pour upon +the flour, gradually, beating very light and smooth. Butter a two- +quart dish, and in it put the meat. Season well, and pour over it the +batter. Bake an hour in a moderate oven. Serve hot. This dish can be +made with mutton and lamb in place of steak. + + +Scotch Roll. + +Remove the tough skin from about five pounds of the flank of beef. A +portion of the meat will be found thicker than the rest. With a sharp +knife, cut a thin layer from the thick part, and lay upon the thin. +Mix together three table-spoonfuls of salt, one of sugar, half a +teaspoonful of pepper, one-eighth of a teaspoonful of clove and one +teaspoonful of summer savory. Sprinkle this over the meat, and then +sprinkle with three table-spoonfuls of vinegar. Roll up, and tie with +twine. Put away in a cold place for twelve hours When it has stood +this time, place in a stew-pan, with boiling water to cover, and +simmer gently for three hours and a half. Mix four heaping table- +spoonfuls of flour with half a cupful of cold water, and stir into the +gravy. Season to taste with salt and pepper. Simmer half an hour +longer. This dish is good hot or cold. + + + + +POULTRY AND GAME. + + +To Clean and Truss Poultry. + +First singe, by holding the bird over a blazing paper. It is best to +do this over the open stove, when all the particles of burnt paper +will fall into the fire. Next open the vent and draw out the internal +organs, if this has not been done at the butcher's. Be careful not to +break the gall bladder. Wash quickly in one water. If there are large +black pin-feathers, take out what you can with the point of a knife, +(it is impossible to get out all). Cut the oil bag from the tail. Be +sure that you have taken out every part of the wind-pipe, the lights +and crop. Turn the skin back, and cut the neck quite short. Fill the +crop with dressing, and put some in the body also. With a short +skewer, fasten the legs together at the joint where the feet were cut +off. [Be careful, in cutting off the feet of game or poultry, to cut +in the joint. If you cut above, the ligaments that hold the flesh and +bones together will be severed, and in cooking, the meat will shrink, +leaving a bare, unsightly bone. Besides, you will have nothing to hold +the skewer, if the ligaments are cut off.] Run the skewer into the +bone of the tail, and tie firmly with a long piece of twine. Now take +a longer skewer, and run through the two wings, fastening them firmly +to the sides of the bird. With another short skewer, fasten the skin +of the neck on to the back-bone. Place the bird on its breast, and +draw the strings, with which the legs were tied, around the skewers in +the wings and neck; pass them across the back three times, and tie +very tightly. By following these directions, you will have the bird in +good shape, and all the strings on the back, so that you will avoid +breaking the handsome crust that always forms on properly basted and +roasted poultry. When cooked, first cut the strings, then draw out the +skewers. The fat that comes from the vent and the gizzard of chickens, +should be tried out immediately and put away for shortening and +frying. That of geese, turkeys and ducks is of too strong a flavor to +be nice in cookery. + +To clean the giblets: Cut the gall-bag from the lobe of the liver, +cutting a little of the liver with it, so as not to cut into the bag. +Press the heart between the finger and thumb, to extract all the +blood. With a sharp knife, cut lightly around the gizzard, and draw +off the outer coat, leaving the lining coat whole. If you cannot do +that (and it does require practice), cut in two, and after removing +the filling, take out the lining. When the poultry is to be boiled, +and is stuffed, the vent must be sewed with mending cotton or soft +twine. Unless the bird is full of dressing, this will not be necessary +in roasting. + + +Fowl and Pork. + +Clean and truss, pin in the floured cloth and put into water in which +one pound of rather lean pork has been boiling three hours. The time +of cooking depends upon the age of the fowl. If they are not more than +a year old an hour and a half will be enough, but if very old they may +need three hours. The quantity of pork given is for only a pair of +fowl, and more must be used if a large number of birds be cooked. +Serve with egg sauce. The liquor should be saved for soups. + + +Boiled Fowl with Macaroni. + +Break twelve sticks of macaroni in pieces about two inches long; throw +them into one quart of boiling water, add a table-spoonful of salt and +half a table-spoonful of pepper. Boil rapidly for twelve minutes; then +take up, and drain off all the water. Season with one table-spoonful +of butter and one teaspoonful of salt. After the fowl have been singed +and cleaned, stuff with the macaroni. Truss them, and then pin in a +floured cloth and plunge into enough boiling water to cover them. Boil +rapidly for fifteen minutes; then set back where they will just simmer +for from one and a half to two and a half hours. The time of cooking +depends upon the age of the birds. Serve with an egg or Bechamel +sauce. The quantity of macaroni given is for two fowl. Plain boiled +macaroni should be served with this dish. + + +Boiled Turkey with Celery. + +Chop half a head of celery very fine. Mix with it one quart of bread +crumbs, two scant table-spoonfuls of salt, half a teaspoonful of +pepper, two heaping table-spoonfuls of butter and two eggs. Stuff the +turkey with this; sew up and truss. Wring a large square of white +cotton cloth out of cold water, and dredge it thickly with flour. Pin +the turkey in this, and plunge into boiling water. Let it boil rapidly +for fifteen minutes; then set back where it will simmer. Allow three +hours for a turkey weighing nine pounds, and twelve minutes for every +additional pound. Serve with celery sauce. The stuffing may be made +the same as above, only substitute oysters for celery, and serve with +oyster sauce. + + +Boiled Turkey. + +Clean and truss the same as for roasting. Rub into it two spoonfuls of +salt, and put into boiling water to cover. Simmer gently three hours, +if it weighs nine or ten pounds, and is tender. If old and tough it +will take longer. Serve with oyster, celery or egg sauce. Pour some of +the sauce over the turkey, and serve the rest in a gravy boat. + + +Roast Turkey. + +Proceed the same with a turkey as with a chicken, allowing one hour +and three-quarters for a turkey weighing eight pounds, and ten minutes +for every additional pound. + + +Roast Turkey with Chestnut Stuffing and Sauce. + +Clean the turkey, and lard the breast. Throw fifty large chestnuts +into boiling water for a few minutes; then take them up, and rub off +the thin, dark skin. Cover them with boiling water, and simmer for one +hour; take them up, and mash fine. Chop one pound of veal and half a +pound of salt pork very fine. Add half of the chestnuts to this, and +add, also, half a teaspoonful of pepper, two table-spoonfuls of salt +and one cupful of stock or water. Stuff the turkey with this. Truss, +and roast as already directed. Serve with a chestnut sauce. The +remaining half of the chestnuts are for this sauce. + + +Boned Turkey. + +Get a turkey that has not been frozen (freezing makes it tear easily). +See that every part is whole; one with a little break in the skin will +not do. Cut off the legs, in the joints, and the tips of the wings. Do +not draw the bird. Place it on its breast, and with a small, sharp +boning knife, cut in a straight line through to the bone, from the +neck down to that part of the bird where there is but little flesh, +where it is all skin and fat. Begin at the neck, and run the knife +between the flesh and the bones until you come to the wing. Then cut +the ligaments that hold the bones together and the tendons that hold +the flesh to the bones. With the thumb and fore-finger, _press_ +the flesh from the smooth bone. When you come to the joint, carefully +separate the ligaments and remove the bone. Do not try to take the +bone from the next joint, as that is not in the way when carving, and +it gives a more natural shape to the bird. Now begin at the wish-bone, +and when that is free from the flesh, run the knife between the sides +and the flesh, always using the fingers to press the meat from the +smooth bones, as, for instance, the breast-bone and lower part of the +sides. Work around the legs the same as you did around the wings, +always using great care at the joints not to cut the skin. Drawing out +the leg bones turns that part of the bird inside out. Turn the bird +over, and proceed in the same manner with the other side. When all is +detached, carefully draw the skin from the breast-bone; then run the +knife between the fat and bone at the rump, leaving the small bone in +the extreme end, as it holds the skewers. Carefully remove the flesh +from the skeleton, and turn it right side out again. Rub into it two +table-spoonfuls of salt and a little pepper, and fill with dressing. +Sew up the back and neck and then the vent. Truss the same as if not +boned. Take a strong piece of cotton cloth and pin the bird firmly in +it, drawing very tight at the legs, as this is the broadest place, and +the shape will not be good unless this precaution be taken. Steam +three hours, and then place on a buttered tin sheet, which put in a +baking pan. Baste well with butter, pepper, salt and flour. Roast one +hour, basting every ten minutes, and twice with stock. When cold, +remove the skewers and strings, and garnish with aspic jelly, cooked +beets and parsley. To carve: First cut off the wings, then about two +thick slices from the neck, where it will be quite fat, and then cut +in thin slices. Serve jelly with each plate. + +Filling for a turkey weighing eight pounds: The flesh of one chicken +weighing four pounds, one pound of clear veal, half a pound of clear +salt pork, one small capful of cracker crumbs, two eggs, one cupful of +broth, two and a half table-spoonfuls of salt, half a teaspoonful of +pepper, one teaspoonful of summer savory, one of sweet majoram, one of +thyme, half a spoonful of sage, and, if you like, one table-spoonful +of capers, one quart of oysters and two table-spoonfuls of onion +juice. Have the meat uncooked and free from any tough pieces. Chop +_very_ fine. Add seasoning, crackers, etc., mix thoroughly, and +use. If oysters are used, half a pound of the veal must be omitted. +Where one cannot eat veal, use chicken instead. Veal is recommended +for its cheapness. Why people choose boned turkey instead of a plain +roast turkey or chicken, is not plain, for the flavor is not so good; +but at the times and places where boned birds are used, it is a very +appropriate dish. That is, at suppers, lunches and parties, where the +guests are served standing, it is impracticable to provide anything +that cannot be broken with a fork or spoon; therefore, the advantage +of a boned turkey, chicken, or bird, is apparent. One turkey weighing +eight pounds before being boned, will serve thirty persons at a party, +if there are, also, say oysters, rolls, coffee, ices, cake and cream. +If the supper is very elaborate the turkey will answer for one of the +dishes for a hundred or more persons. If nothing more were gained in +the boning of a bird, the knowledge of the anatomy and the help this +will give in carving, pay to bone two or three chickens. It is +advisable to bone at least two fowls before trying a turkey, for if +you spoil them there is nothing lost, as they make a stew or soup. + +Aspic jelly: One and a half pints of clear stock--beef if for amber +jelly, and chicken or veal if for white; half a box of gelatine, the +white of one egg, half a cupful of cold water, two cloves, one large +slice of onion, twelve pepper-corns, one stalk of celery, salt. Soak +gelatine two hours in the cold water. Then put on with other +ingredients, the white of the egg being beaten with one spoonful of +the cold stock. Let come to a boil, and set back where it will just +simmer for twenty minutes. Strain through a napkin, turn into a mould +or shallow dish, and put away to harden. The jelly can be made with +the bones of the turkey and chicken, by washing them, covering with +cold water and boiling down to about three pints; by then straining +and setting away to cool, and in the morning skimming off all the fat +and turning off the clear stock. The bones may, instead, be used for a +soup. + + +Roast Goose. + +Stuff the goose with a potato dressing made in the following manner: +Six potatoes, boiled, pared and mashed fine and light; one table- +spoonful of salt, one teaspoonful of pepper, one spoonful of sage, two +table-spoonfuls of onion juice, two of butter. Truss, and dredge well +with salt, pepper and flour. Roast before the fire (if weighing eight +pounds) one hour and a half; in the oven, one hour and a quarter. Make +gravy the same as for turkey. No butter is required for goose, it is +so fat. Serve with apple sauce. Many people boil the goose half an +hour before roasting, to take away the strong flavor. Why not have +something else if you do not like the real flavor of the goose? + + +Roast Duck. + +Ducks, to be good, must be cooked rare: for this reason it is best not +to stuff. If, however, you do stuff them, use the goose dressing, and +have it very hot. The better way is to cut an onion in two, and put +into the body of the bird; then truss, and dredge with salt, pepper +and flour, and roast, if before the fire, forty minutes, and if in the +oven, thirty minutes. The fire must be very hot if the duck be roasted +in the kitchen, and if in the oven, this must be a quick one. Serve +with currant jelly and a sauce made the same as for turkey. + + +Roast Chicken. + +Clean the chicken, and stuff the breast and part of the body with +dressing made as follows: For a pair of chickens weighing between +seven and eight pounds, take one quart of stale bread (being sure not +to have any hard pieces), and break up in very fine crumbs. Add a +table-spoonful of salt, a scant teaspoonful of pepper, a teaspoonful +of chopped parsley, half a teaspoonful of powdered sage, one of summer +savory and a scant half cupful of butter. Mix well together. This +gives a rich dressing that will separate like rice when served. Now +truss the chickens, and dredge well with salt. Take soft butter in the +hand, and rub thickly over the chicken; then dredge rather thickly +with flour. Place on the side, on the meat rack, and put into a hot +oven for a few moments, that the flour in the bottom of the pan may +brown. When it is browned, put in water enough to cover the pan. Baste +every fifteen minutes with the gravy in the pan, and dredge with salt, +pepper and flour. When one side is browned, turn, and brown the other. +The last position in which the chicken should bake is on its back, +that the breast may be nicely frothed and browned. The last basting is +on the breast, and should be done with soft butter, and the breast +should be dredged with flour. Putting the butter on the chicken at +first, and then covering with flour, makes a paste, which keeps the +juices in the chicken, and also supplies a certain amount of rich +basting that is absorbed into the meat. It really does not take as +much butter to baste poultry or game in this manner as by the old +method of putting it on with a spoon after the bird began to cook. The +water in the pan must often be renewed; and always be careful not to +get in too much at a time. It will take an hour and a quarter to cook +a pair of chickens, each weighing between three and a half and four +pounds; anything larger, an hour and a half. A sure sign that they are +done is the readiness of joints to separate from the body. If the +chickens are roasted in the tin-kitchen, before the fire, it will take +a quarter of an hour longer than in the oven. + +Gravy for chickens: Wash the hearts, livers, gizzards and necks and +put on to boil in three pints of water; boil down to one pint. Take +them all up. Put the liver on a plate, and mash fine with the back of +the spoon; return it to the water in which it was boiled. Mix two +table-spoonfuls of flour with half a cupful of cold water. Stir into +the gravy, season well with salt and pepper, and set back where it +will simmer, for twenty minutes. Take up the chickens, and take the +meat rack out of the pan. Then tip the pan to one side, to bring all +the gravy together. Skim off the fat. Place the pan on top of the +stove and turn into it one cupful of water. Let this boil up, in the +meantime scraping everything from the sides and bottom of the pan. +Turn this into the made gravy, and let it all boil together while you +are removing the skewers and strings from the chickens. + + +Chicken à la Matelote. + +Cut up an uncooked chicken. Rub in butter and flour, and brown in an +oven. Fry in four table-spoonfuls of chicken fat or butter, for about +twenty minutes, a small carrot, onion and parsnip, all cut into dice. +When the chicken is browned, put it in a stew-pan with the cooked +vegetables and one quart of white stock. Then into the fat in which +the vegetables were fried, put two table-spoonfuls of flour, and cook +until brown. Stir this in with the chicken. Add the liver, mashed +fine, one table-spoonful of capers and salt and pepper to taste. Cook +very gently three-quarters of an hour; then add one-fourth of a pound +of mushrooms, cut in small pieces. Cook fifteen minutes longer. Serve +with a border of boiled macaroni, mashed potatoes or rice. + + +Chicken à la Reine. + +Clean, stuff and truss a pair of chickens, as for roasting. Dredge +well with salt, pepper and flour. Cut a quarter of a pound of pork in +slices, and put part on the bottom of a deep stew-pan with two slices +of carrot and one large onion, cut fine. Stir over the fire until they +begin to color; then put in the chickens, and lay the remainder of the +pork over them. Place the stew-pan in a hot oven for twenty minutes; +then add white stock to half cover the chicken (about two quarts), and +a bouquet of sweet herbs. Dredge well with flour. Cover the pan and +return to the oven. Baste about every fifteen minutes, and after +cooking one hour, turn over the chickens. Cook, in all, two hours. +Serve with Hollandaise sauce or with the sauce in which the chickens +were cooked, it being strained over them. + + +Chicken à la Tartare. + +Singe the chicken, and split down the back. Wipe thoroughly with a +damp cloth. Dredge well with salt and pepper, cover thickly with +softened butter, and dredge thickly on both sides with fine, dry bread +crumbs. Place in a baking pan, the inside down, and cook in a very hot +oven thirty minutes, taking care not to bum. Serve with Tartare sauce. + + +Broiled Chicken. + +Singe the chicken, and split down the back, if not already prepared; +and wipe with a damp cloth. Never wash it. Season well with salt and +pepper. Take some soft butter in the right hand and rub over the bird, +letting the greater part go on the breast and legs. Dredge with flour. +Put in the double broiler, and broil over a moderate fire, having the +breast turned to the heat at first. When the chicken is a nice brown, +which will be in about fifteen minutes, place in a pan and put into a +moderate oven for twelve minutes. Place on a hot dish, season, with +salt, pepper and butter, and serve immediately. This rule is for a +chicken weighing about two and a half pounds. The chicken is improved +by serving with _maître d' hôtel_ butter or Tartare sauce. + + +Chicken Stew with Dumplings. + +One chicken or fowl, weighing about three pounds; one table-spoonful +of butter, three of flour, one large onion, three slices of carrot, +three of turnip, three pints of boiling water and salt and pepper. Cut +the chicken in slices suitable for serving. Wash, and put in a deep +stew-pan, add the water, and set on to boil. Put the carrot, turnip +and onion, cut fine, in a sauce-pan, with the butter, and cook slowly +half an hour, stirring often; then take up the vegetables in a +strainer, place the strainer in the stew-pan with the chicken, and dip +some of the water into it. Mash the vegetables with the back of a +spoon, and rub as much as possible through the strainer. Now skim two +spoonfuls of chicken fat from the water, and put in the pan in which +the vegetables were cooked. When boiling hot, add the three table- +spoonfuls of flour. Stir over the fire until a dark brown; then stir +it in with the chicken, and simmer until tender. Season well with +pepper and salt. The stew should only simmer all the while it is +cooking. It must not boil hard. About two hours will be needed to cook +a year old chicken. Twelve minutes before serving draw the stew-pan +forward, and boil up; then put in the dumplings, and cook _ten_ +minutes. Take them up, and keep in the heater while you are dishing +the chicken into the centre of the platter. Afterwards, place the +dumplings around the edge. This is a very nice and economical dish, if +pains are taken in preparing. One stewed chicken will go farther than +two roasted. + + +Larded Grouse. + +Clean and wash the grouse. Lard the breast and legs. Run a small +skewer into the legs and through the tail. Tie firmly with twine. +Dredge with salt, and rub the breast with soft butter; then dredge +thickly with flour. Put into a quick oven. If to be very rare, cook +twenty minutes; if wished better done, thirty minutes. The former +time, as a general thing, suits gentlemen better, but thirty minutes +is preferred by ladies. If the birds are cooked in a tin-kitchen, it +should be for thirty or thirty-five minutes. When done, place on a hot +dish, on which has been spread bread sauce. Sprinkle fried crumbs over +both grouse and sauce. Garnish with parsley. The grouse may, instead, +be served on a hot dish, with the parsley garnish, and the sauce and +crumbs served in separate dishes. The first method is the better, +however, as you get in the sauce all the gravy that comes from the +birds. + + +Larded Partridges. + +Partridges are cooked and served the same as grouse. + + +Larded Quail. + +The directions for cooking and serving are the same as those for +grouse, only that quails cook in fifteen minutes. All dry-meated birds +are cooked in this way. The question is sometimes asked, Should ducks +be larded? Larding is to give richness to a dry meat that does not +have fat enough of its own; therefore, meats like goose, duck and +mutton are _not_ improved by larding. + + +Broiled Quail. + +Split the quail down the back. Wipe with a damp towel. Season with +salt and pepper, rub thickly with soft butter, and dredge with flour. +Broil ten minutes over clear coals. Serve on hot buttered toast, +garnishing with parsley. + +Broiled Pigeons. + +Prepare, cook and serve the same as quail They should be young for +broiling, squabs being the best. + + +Broiled Small Birds. + +All small birds can be broiled according to the directions for quail, +remembering that for extremely small ones it takes a very bright fire. +As the birds should be only browned, the time required is very brief. + + +Small Birds, Roasted. + +Clean, by washing quickly in one water after they have been drawn. +Season with salt and pepper. Cut slices of salt pork _very thin_, +and with small skewers, fasten a slice around each bird. Run a long +skewer through the necks of six or eight, and rest it on a shallow +baking-pan. When all the birds are arranged, put into a _hot_ +oven for twelve minutes, or before a hot fire for a quarter of an +hour. Serve on toast. + + +Potted Pigeons. + +Clean and wash one dozen pigeons. Stand them on their necks in a deep +earthen or porcelain pot, and turn on them a pint of vinegar. Cut +three large onions in twelve pieces, and place a piece on each pigeon. +Cover the pot, and let it stand all night In the morning take out the +pigeons, and throw away the onions and vinegar. Fry, in a deep stew- +pan, six slices of fat pork, and when browned, take them up, and in +the fat put six onions, sliced fine. On these put the pigeons, having +first trussed them, and dredge well with salt pepper and flour. Cover, +and cook slowly for forty-five minutes, stirring occasionally; then +add two quarts of boiling water, and simmer gently two hours. Mix four +heaping table-spoonfuls of flour with a cupful of cold water, and stir +in with the pigeons. Taste to see if there is enough seasoning, and if +there is not, add more. Cook half an hour longer. Serve with a garnish +of rice or riced potatoes. More or less onion can be used; and, if you +like it so, spice the gravy slightly. + + +Pigeons in Jelly. + +Wash and truss one dozen pigeons. Put them in a kettle with four +pounds of the shank of veal, six cloves, twenty-five pepper-corns, an +onion that has been fried in one spoonful of butter, one stalk of +celery, a bouquet of sweet herbs and four and a half quarts of water. +Have the veal shank broken in small pieces. As soon as the contents of +the kettle come to a boil, skim carefully, and set for three hours +where they will just simmer. After they have been cooking one hour, +add two table-spoonfuls of salt. When the pigeons are done, take them +up, being careful not to break them, and remove the strings. Draw the +kettle forward, where it will boil rapidly, and keep there for forty +minutes; then strain the liquor through a napkin, and taste to see if +seasoned enough. The water should have boiled down to two and a half +quarts. Have two moulds that will each hold six pigeons. Put a thin +layer of the jelly in these, and set on ice to harden. When hard, +arrange the pigeons in them, and cover with the jelly, which must be +cold, but liquid. Place in the ice chest for six or, better still, +twelve hours. There should be only one layer of the pigeons in the +mould. + +To serve: Dip the mould in a basin of warm water for one minute, and +turn on a cold dish. Garnish with pickled beets and parsley. A Tartare +sauce can be served with this dish. + +If squabs are used, two hours will cook them. All small birds, as well +as partridge, grouse, etc., can be prepared in the same manner. +Remember that the birds must be cooked tender, and that the liquor +must be so reduced that it will become jellied. + + +Roast Rabbit. + +First make a stuffing of a pound of veal and a quarter of a pound of +pork, simmered two hours in water to cover; four crackers, rolled +fine; a table-spoonful of salt, a scant teaspoonful of pepper, a +teaspoonful of summer savory, a large table-spoonful of butter and one +and a quarter cupfuls of the broth in which the veal and pork were +cooked. Chop the meat fine, add the other ingredients, and put on the +fire to heat. Cut off the rabbit's head, open the vent, and draw. Wash +clean, and season with salt and pepper. Stuff while the dressing is +hot, and sew up the opening. Put the rabbit on its knees, and skewer +in that position. Rub thickly with butter, dredge with flour, and put +in the baking pan, the bottom of which should be covered with hot +water. Bake half an hour in a quick oven, basting frequently. Serve +with a border of mashed potatoes, and pour the gravy over the rabbit. + + +Curry of Rabbit. + +Cut the rabbit in small pieces. Wash, and cook the same as chicken +curry. + + +Saddle of Venison. + +Carefully scrape off the hair, and wipe with a damp towel; Season well +with salt and pepper, and roll up and skewer together. Rub thickly +with soft butter and dredge thickly with flour. Roast for an hour +before a clear fire or in a _hot_ oven, basting frequently. When +half done, if you choose, baste with a few spoonfuls of claret. Or, +you can have one row of larding on each side of the back-bone. This +gives a particularly nice flavor. + +To make the gravy: Pour off all the fat from the baking pan, and put +in the pan a cupful of boiling water. Stir from the sides and bottom, +and set back where it will keep hot. In a small frying-pan put one +table-spoonful of butter, a small slice of onion, six pepper-corns and +four whole cloves. Cook until the onion is browned, and then add a +generous teaspoonful of flour. Stir until this is browned; then, +gradually, add the gravy in the pan. Boil one minute. Strain, and add +half a teaspoonful of lemon juice and three table-spoonfuls of currant +jelly. Serve both venison and gravy very hot. The time given is for a +saddle weighing between ten and twelve pounds. All the dishes and +plates for serving must be hot. Venison is cooked in almost the same +manner as beef, always remembering that it must be served _rare_ +and _hot_. + + +Roast Leg of Venison. + +Draw the dry skin from the meat, and wipe with a damp towel. Make a +paste with one quart of flour and a generous pint of cold water. Cover +the venison with this, and place before a hot fire, if to be roasted +in the tin kitchen, or else in a very hot oven. As the paste browns, +baste it frequently with the gravy in the pan. When it has been +cooking one hour and a half, take off the paste, cover with butter, +and dredge thickly with flour. Cook one hour longer, basting +frequently with butter, salt and flour. Make the gravy the same as for +a saddle of venison, or serve with game sauce. The time given is for a +leg weighing about fifteen pounds. + + + + +ENTREES. + + +Fillet of Beef, Larded. + +The true fillet is the tenderloin, although sometimes one will see a +rib roast, boned and rolled, called a fillet. A short fillet, weighing +from two and a half to three pounds (the average weight from a very +large rump), will suffice for ten persons at a dinner where this is +served as one course; and if a larger quantity is wanted a great +saving will still be made if two short fillets are used. They cost +about two dollars, while a large one, weighing the same amount, would +cost five dollars, Fillet of beef is one of the simplest, safest and +most satisfactory dishes that a lady can prepare for either her own +family or guests. After a single trial she will think no more of it +than of broiling a beef steak. First, remove from the fillet, with a +sharp knife, every shred of muscle, ligament and thin, tough skin. If +it is not then of a good round shape, skewer it into shape. Draw a +line through the centre, and lard with two rows of pork, having them +meet at this line. Dredge well with salt, pepper and flour, and put, +without water, in a very small pan. Place in a hot oven for thirty +minutes. Let it be in the lower part of the oven the first ten +minutes, then place on the upper grate. Serve with mushroom, +Hollandaise or tomato sauce, or with potato balls. If with sauce, this +should be poured around the fillet, the time given cooks a fillet of +any size, the shape being such that it will take half an hour for +either two or six pounds. Save the fat trimmed from the fillet for +frying, and the lean part for soup stock. + +Fillet of Beef à la Hollandaise. + +Trim and cut the short fillet into slices about half an inch thick. +Season these well with salt, and then lay in a pan with six table- +spoonfuls of butter, just warm enough to be oily. Squeeze the juice of +a quarter of a lemon over them. Let them stand one hour; then dip +lightly in flour, place in the double broiler, and cook for six +minutes over a very bright fire. Have a mound of mashed potatoes in +the centre of a hot dish, and rest the slices against this. Pour a +Hollandaise sauce around. Garnish with parsley. + + +Fillet of Beef à l'Allemand. + +Trim the fillet and skewer it into a good shape. Season well with +pepper and salt. Have one egg and half a teaspoonful of sugar well +beaten together; roll the fillet in this and then in bread crumbs. +Bake in the oven for thirty minutes. Serve with Allemand sauce poured +around it. + + +Fillet of Beef in Jelly. + +Trim a short fillet, and cut a deep incision in the side, being +careful not to go through to the other side or the ends. Fill this +with one cupful of veal, prepared as for quenelles, and the whites of +three hard-boiled eggs, cut into rings. Sew up the openings, and bind +the fillet into good shape with broad bands of cotton cloth. Put in a +deep stew-pan two slices of ham and two of pork, and place the fillet +on them; then put in two calf's feet, two stalks of celery and two +quarts of clear stock. Simmer gently two hours and a half. Take up the +fillet, and set away to cool. Strain the stock, and set away to +harden. When hard, scrape of every particle of fat, and put on the +fire in a clean sauce-pan, with half a slice of onion and the whites +of two eggs, beaten with four table-spoonfuls of cold water. When this +boils, season well with salt, and set back where it will just simmer +for half an hour; then strain through a napkin. Pour a little of the +jelly into a two-quart charlotte russe mould (half an inch deep), and +set on the ice to harden. As soon as it is hard, decorate with the egg +rings. Add about three spoonfuls of the liquid jelly, to set the eggs. +When hard, add enough jelly to cover the eggs, and when this is also +hard, trim the ends of the fillet, and draw out the thread. Place in +the centre of the mould, and cover with the remainder of the jelly. If +the fillet floats, place a slight weight on it. Set in the ice chest +to harden. When ready to serve, place the mould in a pan of warm water +for half a minute, and then turn out the fillet gently upon a dish. +Garnish with a circle of egg rings, each of which has a stoned olive +in the centre. Put here and there a sprig of parsley. + + +Alamode Beef. + +Six pounds of the upper part, or of the vein, of the round of beef, +half a pound of fat salt pork, three table-spoonfuls of butter, two +onions, half a carrot, half a turnip, two table-spoonfuls of vinegar, +one of lemon juice, one heaping table-spoonful of salt, half a +teaspoonful of pepper, two cloves, six allspice, a small piece of +stick cinnamon, a bouquet of sweet herbs, two scant quarts of boiling +water and four table-spoonfuls of flour. Cut the pork in thick strips-- +as long as the meat is thick, and, with a large larding needle (which +comes for this purpose), draw these through the meat. If you do not +have the large needle, make the holes with the boning knife or the +carving steel, and press the pork through with the fingers. Put the +butter in a six-quart stew-pan, and when it melts, add the vegetables, +cut fine. Let them cook five minutes, stirring all the while. Put in +the meat, which has been well dredged with the flour; brown on one +aide, and then turn, and brown the other. Add one quart of the water; +stir well, and then add the other, with the spice, herbs, vinegar, +salt and pepper. Cover tightly, and _simmer gently_ four hours. +Add the lemon juice. Taste the gravy, and, if necessary, add more salt +and pepper. Let it cook twenty minutes longer. Take up the meat, and +draw the stew-pan forward, where it will boil rapidly, for ten or +fifteen minutes, having first skimmed off all the fat. Strain the +gravy on the beef, and serve. This dish may be garnished with, potato +balls or button onions. + + +Macaronied Beef. + +Six pounds of beef from the upper part of the round or the vein, a +quarter of a pound of macaroni (twelve sticks), half a cupful of +butter, four large onions, one quart of peeled and sliced tomatoes, or +a quart can of the vegetable; two heaping table-spoonfuls of flour, +salt, pepper and two cloves. Make holes in the beef with the large +larding needle or the steel, and press the macaroni into them. Season +with salt and pepper. Put the butter and the onions, which have been +peeled and cut fine, in a six-quart stew-pan, and stir over the fire +until a golden brown; then put in the meat, first drawing the onions +aside. Dredge with the flour, and spread the top of the meat with the +fried onions. Put in the spice and one quart of boiling water. Cover +tightly, and simmer _slowly_ for three hours; then add the +tomato, and cook one hour longer. Take up the meat, and strain the +gravy over it. Serve hot. The tomato may be omitted if one pint more +of water and an extra table-spoonful of flour are used instead. Always +serve macaroni with this dish. + + +Cannelon of Beef. + +One thin slice of the upper part of the round of beef. Cut off all the +fat, and so trim as to give the piece a regular shape. Put the +trimmings in the chopping tray, with a quarter of a pound of boiled +salt pork and one pound of lean cooked ham. Chop very fine; then add a +speck of cayenne, one teaspoonful of mixed mustard, one of onion +juice, one table-spoonful of lemon juice and three eggs. Season the +beef with salt and pepper. Spread the mixture over it, and roll up. +Tie with twine, being careful not to draw too tightly. Have six slices +of fat pork fried in the braising pan. Cut two onions, two slices of +carrot, and two of turnip into this, and stir for two minutes over the +fire. Roll the cannelon in a plate of flour, and put it in the +braising pan with the pork and vegetables. Brown slightly on all +sides; then add one quart of boiling water, and place in the oven. +Cook three hours, basting every fifteen minutes. When it has been +cooking two hours, add half a cupful of canned tomatoes or two fresh +ones. Taste to see if the gravy is seasoned enough; if it is not, add +seasoning. The constant dredging with flour will thicken the gravy +sufficiently. Slide the cake turner under the beef, and lift carefully +on to a hot dish. Cut the string in three or four places with a +_sharp_ knife, and gently draw it away from the meat. Skim off +all the fat. Strain the gravy through a fine sieve on to the meat. +Garnish with a border of toast or riced potatoes. Cut in thin slices +with a sharp knife. + + +Cannelon of Beef, No. 2. + +Two pounds of the round of beef, the rind of half a lemon, three +sprigs of parsley, one teaspoonful of salt, barely one-fourth of a +teaspoonful of pepper, a quarter of a nutmeg, two table-spoonfuls of +melted butter, one raw egg and half a teaspoonful of onion juice. Chop +meat, parsley and lemon rind very fine. Add other ingredients, and mix +thoroughly. Shape, into a roll, about three inches in diameter and six +in length. Roll in buttered paper, and bake thirty minutes, basting +with butter and water. When cooked, place on a hot dish, gently unroll +from the paper, and serve with Flemish sauce poured over it. You may +serve tomato or mushroom sauce if you prefer either. + + +Beef Roulette. + +Have two pounds of the upper part of the round, cut very thin. Mix +together one cupful of finely-chopped ham, two eggs, one teaspoonful +of mixed mustard, a speck of cayenne and three table-spoonfuls of +stock or water. Spread upon the beef, which roll up firmly and tie +with soft twine, being careful not to draw too tightly, for that would +cut the meat as soon as it began to cook. Cover the roll with flour, +and fry brown in four table-spoonfuls of ham or pork fat. Put it in as +small a sauce-pan as will hold it. Into the fat remaining in the pan +put two finely-chopped onions, and cook until a pale yellow; then add +two table-spoonfuls of flour, and stir three minutes longer. Pour upon +this one pint and a half of boiling water. Boil up once, and pour over +the roulette; then add two cloves, one-fourth of a teaspoonful of +pepper and one heaping teaspoonful of salt. Cover the sauce-pan, and +set where it will simmer slowly for three hours. After the first hour +and a half, turn the roulette over. Serve hot; with the gravy strained +over it. It is also nice to serve cold for lunch or supper. Ham force- +meat balls and parsley make a pretty garnish. + + +Beef Olives. + +One and a half pounds of beef, cut very thin. Trim off the edges and +fat; then cut in strips three inches wide and four long; season well +with salt and pepper. Chop fine the trimmings and the fat Add three +table-spoonfuls of powdered cracker, one teaspoonful of sage and +savory, mixed, one-fourth of a teaspoonful of pepper and two +teaspoonfuls of salt. Mix very thoroughly and spread on the strips of +beef. Roll them up, and tie with twine. When all are done, roll in +flour. Fry brown a quarter of a pound of pork. Take it out of the pan, +and put the olives in. Fry brown, and put in a small sauce-pan that +can be tightly covered. In the fat remaining in the pan put one table- +spoonful of flour, and stir until perfectly smooth and brown; then +pour in, gradually, nearly a pint and a half of boiling water. Stir +for two or three minutes, season to taste with salt and pepper, and +pour over the olives. Cover the sauce-pan, and let simmer two hours. +Take up at the end of this time and cut the strings with a sharp +knife. Place the olives in a row on a dish, and pour the gravy over +them. + + +Veal Olives. + +These are made in the same manner, except that a dressing, like +chicken dressing, is made for them. For one and a half pounds of veal +take three crackers, half a table-spoonful of butter, half a +teaspoonful of savory, one-fourth of a teaspoonful of sage, a +teaspoonful of salt, a very little pepper and an eighth of a cupful of +water. Spread the strips with this, and proceed as for beef olives. + + +Fricandelles of Veal. + +Two pounds of clear veal, half a cupful of finely-chopped cooked ham, +one cupful of milk, one cupful of bread crumbs, the juice of half a +lemon, one table-spoonful of salt, half a teaspoonful of pepper, one +cupful of butter, a pint and a half of stock, three table-spoonfuls of +flour. Chop the veal fine. Cook the bread crumbs and milk until a +smooth paste, being careful not to burn. Add to the chopped veal and +ham, and when well mixed, add the seasoning and four tablespoonfuls of +the butter. Mix thoroughly, and form into balls about the size of an +egg. Have the yolks of three eggs well beaten, and use to cover the +balls. Fry these, till a light brown, in the remainder of the butter, +being _very_ careful not to burn. Stir the three table-spoonfuls +of flour into the butter that remains after the balls are fried. Stir +until dark brown, and then gradually stir the stock into it. Boil for +two minutes. Taste to see if seasoned enough; then add the balls, and +cook _very slowly_ for one hour. Serve with a garnish of toast +and lemon. + +Fricandelles can be made with chicken, mutton, lamb and beef, the only +change in the above directions being to omit the ham. + + +Braised Tongue. + +Wash a fresh beef tongue, and, with a trussing needle, run a strong +twine through the roots and end of it, drawing tightly enough to have +the end meet the roots; then tie firmly. Cover with boiling water, and +boil gently for two hours; then take up and drain. Put six table- +spoonfuls of butter in the braising pan, and when hot, put in half a +small carrot, half a small turnip and two onions, all cut fine. Cook +five minutes, stirring all the time, and then draw to one side. Roll +the tongue in flour, and put in the pan. As soon as browned on one +side, turn, and brown the other. Add one quart of the water in which +it was boiled, a bouquet of sweet herbs, one clove, a small piece of +cinnamon and salt and pepper. Cover, and cook two hours in a slow +oven, basting often with the gravy in the pan, and salt, pepper and +flour. When it has been cooking an hour and a half, add the juice of +half a lemon to the gravy. When done, take up. Melt two table- +spoonfuls of glaze, and pour over the tongue. Place in the heater +until the gravy is made. Mix one table-spoonful of corn-starch with a +little cold water, and stir into the boiling gravy, of which there +should be one pint. Boil one minute; then strain, and pour around the +tongue. Garnish with parsley, and serve. + + +Fillets of Tongue. + +Cut cold boiled tongue in pieces about four inches long, two wide and +half an inch thick. Dip in melted butter and in flour. For eight +fillets put two table-spoonfuls of butter in the frying-pan, and when +hot, put in the tongue. Brown on both sides, being careful not to +burn. Take up, and put one more spoonful of butter in the pan, and +then one heaping teaspoonful of flour. Stir until dark brown; then add +one cupful of stock, half a teaspoonful of parsley and one table- +spoonful of lemon juice, or one tea-spoonful of vinegar. Let this boil +up once, and then pour it around the tongue, which has been dished on +thin strips of toast. Garnish with parsley, and serve. For a change, a +table-spoonful of chopped pickles, or of capers, can be stirred into +the sauce the last moment. + + +Escaloped Tongue. + +Chop some cold tongue--not too fine, and have for each pint one table- +spoonful of onion juice, one teaspoonful of chopped parsley, one +heaping teaspoonful of salt, one teaspoonful of capers, one cupful of +bread crumbs, half a cupful of stock and three table-spoonfuls of +butter. Butter the escalop dish, and cover the bottom with bread +crumbs. Put in the tongue, which has been mixed with the parsley, +salt, pepper and capers, and add the stock, in which has been mixed +the onion juice. Put part of the butter on the dish with the remainder +of the bread crumbs, and then bits of butter here and there. Bake +twenty minutes, and serve hot. + + +Tongue in Jelly. + +Boil and skin either a fresh or salt tongue. When cold, trim off the +roots. Have one and a fourth quarts of aspic jelly in the liquid +state. Cover the bottom of a two-quart mould about an inch deep with +it, and let it harden. With a fancy vegetable cutter, cut out leaves +from cooked beets, and garnish the bottom of the mould with them. +Gently pour in three table-spoonfuls of jelly, to set the vegetables. +When this is hard, add jelly enough to cover the vegetables, and let +the whole get very hard. Then put in the tongue, and about half a +cupful of jelly, which should be allowed to harden, and so keep the +meat in place when the remainder is added. Pour in the remainder of +the jelly and set away to harden. To serve: Dip the mould for a few +moments in a pan of warm water, and then gently turn on to a dish. +Garnish with pickles and parsley. Pickled beet is especially nice. + + +Lambs' Tongues in Jelly. + +Lambs' tongues are prepared the same as beef tongues. Three of four +moulds, each holding a little less than a pint, will make enough for a +small company, one tongue being put in each mould. The tongues can all +be put on the same dish, or on two, if the table is long. + + +Lambs' Tongues, Stewed. + +Six tongues, three heaping table-spoonfuls of butter, one large onion, +two slices of carrot, three slices of white turnip, three table- +spoonfuls of flour, one of salt, a little pepper, one quart of stock +or water and a bouquet of sweet herbs. Boil the tongues one hour and a +half in clear water; then take up, cover with cold water, and draw off +the skins. Put the butter, onion, turnip and carrot in the stew-pan, +and cook slowly for fifteen minutes; then add the flour, and cook +until brown, stirring all the while. Stir the stock into this, and +when it boils up, add the tongue, salt, pepper and herbs. Simmer +gently for two hours. Cut the carrots, turnips and potatoes into +cubes. Boil the potatoes in salted water ten minutes, and the carrots +and turnips one hour. Place the tongues in the centre of a hot dish. +Arrange the vegetables around them, strain the gravy, and pour over +all. Garnish with parsley, and serve. + + +Stewed Ox Tails. + +Two ox tails, three table-spoonfuls of butter, two of flour, one large +onion, half a small carrot, three slices of turnip, two stalks of +celery, two cloves, a pint and a half of stock or water, salt and +pepper to taste. Divide the tails in pieces about four inches long. +Cut the vegetables in small pieces. Let the butter get hot in the +stew-pan; then add the vegetables, and when they begin to brown, add +the flour. Stir for two minutes. Put in the tails, and add the +seasoning and stock. Simmer gently three hours. Serve on a hot dish +with gravy strained over them. + + +Ox Tails à la Tartare. + +Three ox tails, two eggs, one cupful of bread crumbs, salt, pepper, +one quart of stock, a bouquet of sweet herbs. Cut the tails in four- +inch pieces, and put them on to boil with the stock and sweet herbs. +Let them simmer two hours. Take up, drain and cool. When cold, dip +them in the beaten eggs and in bread crumbs. Fry in boiling fat till a +golden brown. Have Tartare sauce spread on the centre of a cold dish, +and arrange the ox tails on this. Garnish with parsley, and serve. + + +Haricot of Ox Tails. + +Three ox tails, two carrots, two onions, two small white turnips, +three potatoes, three table-spoonfuls of butter, two of flour, three +pints of water and salt and pepper to taste. Cut the tails in pieces +about four inches long. Cut the onions very fine, and the carrots, +turnips and potatoes into large cubes. Put the butter, meat and onion +in the stew-pan and fry, stirring all the time, until the onions are a +golden brown; then add the flour, and stir two minutes longer. Add the +water, and when it comes to a boil, skim carefully. Set back where it +will simmer. When it has been cooking one hour, add the carrots and +turnips. Cook another hour, and then add the salt, pepper and +potatoes. Simmer twenty minutes longer. Heap the vegetables in the +centre of a hot dish, and arrange the tails around them. Pour the +gravy over all, and serve. + + +Ragout of Mutton. + +Three pounds of any of the cheap parts of mutton, six table-spoonfuls +of butter, three of flour, twelve button onions, or one of the common +size; one large white turnip, cut into little cubes; salt, pepper, one +quart of water and a bouquet of sweet herbs. Cut the meat in small +pieces. Put three table-spoonfuls each of butter and flour in the +stew-pan, and when hot and smooth, add the meat. Stir until a rich +brown, and then add water, and set where it will simmer. Put three +table-spoonfuls of butter in a frying-pan, and when hot, put in the +turnips and onions with a teaspoonful of flour. Stir all the time +until a golden brown; then drain, and put with the meat. Simmer for an +hour and a half. Garnish with rice, toasted bread, plain boiled +macaroni or mashed potatoes. Small cubes of potato can be added half +an hour before dishing. Serve very hot. + + +Ragout of Veal. + +Prepare the same as mutton, using one table-spoonful more of butter, +and cooking an hour longer. + + +Chicken Pie. + +One fowl weighing between four and five pounds, half the rule for +chopped paste (see chopped paste), three pints of water, one-fourth of +a teaspoonful of pepper, one table-spoonful of salt (these last two +quantities may be increased if you like), three table-spoonfuls of +flour, three of butter, two eggs, one table-spoonful of onion juice +and a bouquet of sweet herbs. Clean the fowl, and cut in pieces as for +serving. Put it in a stew-pan with the hot water, salt, pepper and +herbs. When it comes to a boil, skim, and set back where it will +simmer one hour and a half. Take up the chicken, and place in a deep +earthen pie dish. Draw the stew-pan forward where it will boil rapidly +for fifteen minutes. Skim off the fat and take out the bouquet. Put +the butter in a frying-pan, and when hot, add the flour. Stir until +smooth, but not brown, and stir in the water in which the chicken was +boiled. Cook ten minutes. Beat the eggs with one spoonful of cold +water, and gradually add the gravy to them. Turn this into the pie +dish. Lift the chicken with a spoon, that the gravy may fall to the +bottom. Set away to cool. When cold, roll out a covering of paste a +little larger than the top of the dish and about one-fourth of an inch +thick. Cover the pie with this, having the edges turned into the dish. +Roll the remainder of the paste the same as before, and with a +thimble, or something as small, cut out little pieces all over the +cover. Put this perforated paste over the first cover, turning out the +edges and rolling slightly. Bake one hour in a moderate oven. + + +Pasties of Game and Poultry. + +Make three pints of force-meat. (See force-meat for game.) Cut all the +solid meat from four grouse. Lard each piece with very fine strips of +pork. Put half a cupful of butter and a finely-cut onion in a frying- +pan. Stir until the onion is yellow; then put in the grouse, and cook +slowly, with the cover on, for forty minutes. Stir occasionally. Take +up the grouse, and put three table-spoonfuls of flour with the butter +remaining in the pan. Stir until brown; add one quart of stock, two +table-spoonfuls of glaze, a bouquet of sweet herbs, and four cloves. +Simmer twenty minutes, and strain. Butter a four-quart earthen dish, +and cover the bottom and sides with the force-meat. Put in a layer of +the grouse, and moisten well with the gravy, which must be highly +seasoned with salt and pepper; then put in the yolks of six hard- +boiled eggs, and the whites, cut into rings. Moisten with gravy, and +add another layer of grouse, and of eggs and gravy. Twelve eggs should +be used. Make a paste as for chicken pie. Cover with this, and bake +one hour and a half. Serve either hot or cold. + +Any kind of meat pasties can be made in the same manner. With a veal +pastie put in a few slices of cooked ham. + + +Cold Game Pie. + +Make three pints of force-meat. (See force-meat for game.) Cut all the +meat from two partridges or grouse, and put the bones on to boil with +three quarts of water and three pounds of a shank of veal. Fry four +large slices of fat salt pork, and as soon as brown, take up, and into +the fat put one onion, cut in slices. When this begins to turn yellow, +take up, and put the meat of the birds in the pan. Dredge well with +salt, pepper and flour, and stir constantly for four minutes; then +take up, and put away to cool. Make a crust as directed for raised +pies. Butter the French pie mould very thoroughly, and line with +paste. Spread upon the paste--both upon the sides and bottom of the +mould--a thin layer of fat salt pork, then a layer of force-meat, one +of grouse, again one of force-meat, and so on until the pie is filled. +Leave a space of about half an inch at the edge of the mould, and heap +the filling in the centre. Moisten with half a cupful of well-seasoned +stock. Roll the remainder of the paste into the shape of the top of +the mould. Wet the paste at the edge of the mould with beaten egg; +then put on the top, and press the top and side parts together. Cut a +small piece of paste from the centre of the top crust, add a little +more paste to it, and roll a little larger than the opening, which it +is to cover. Cut the edges with the jagging iron, and, with the other +end of the iron, stamp leaves or flowers. Place on the top of the pie. +Bake in a slow oven three hours and a half. While the pie is baking +the sauce can be prepared. When the bones and veal have been cooking +two hours, add two cloves, a bouquet of sweet herbs and the fried +onions. Cook one hour longer; then salt and pepper well, and strain. +The water should be reduced in boiling to one quart. When the pie is +baked, take the centre piece from the cover, and slightly press the +tunnel into the opening. Pour slowly one pint of the hot gravy through +this. Put back the cover, and set away to cool. The remainder of the +gravy must be turned into a flat dish and put in a cold place to +harden. When the pie is served, place the mould in the oven, or +steamer, for about five minutes; then draw out the wires and open it. +Slip the pie on to a cold dish, and garnish with the jellied gravy and +parsley. This is nice for suppers or lunches. All kinds of game and +meat can be prepared in the same manner. + + +Pâté de Foies Gras. + +Make a paste with one quart of flour, as for raised pies, and put away +in a cool place. Put four fat goose livers in a pint of sweet milk for +two or three hours, to whiten them. Chop _very fine_ two pounds +of fresh pork, cut from the loin (it must not be too fat), and one +pound of clear veal. Put one and a half cupfuls of milk on to boil +with a blade of mace, an onion, two cloves, a small piece of nutmeg +and a bouquet of sweet herbs. Cook all these for ten minutes; then +strain the milk upon four table-spoonfuls of butter and two of flour, +which have been well mixed. Add to this the chopped pork and veal and +one of the livers, chopped fine; stir over the fire for ten minutes, +being careful not to brown. Season well with pepper and salt, add four +well-beaten eggs, and stir half a minute longer; then put away to +cool. Cut half a pound of salt pork in slices as thin as shavings. +Butter a French pie mould, holding about three quarts. Form three- +fourths of the paste into a ball. Sprinkle the board with flour, and +roll the paste out until about one-fourth of an inch thick. Take it up +by the four corners and place it in the mould. Be very careful not to +break it. With the hand, press the paste on the sides and bottom. The +crust must come to the top of the mould. Put a layer of the pork +shavings on the sides and bottom, then a thick layer of the force- +meat. Split the livers, and put half of them in; over them sprinkle +one table-spoonful of onion juice, salt, pepper, and, if you like, a +table-spoonful of capers. Another layer of force-meat, again the liver +and seasoning, and then the force-meat. On this last layer put salt +pork shavings. Into the remaining paste roll three table-spoonfuls of +washed butter, and roll the paste, as nearly as possible, into the +shape of the top of the pie mould. Cut a small piece from the centre. +The filling of the pie should have been heaped a little toward the +centre, leaving a space of about one inch and a half at the edges. +Brush with beaten egg the paste that is in this space. Put on the top +crust, and, with the fore-finger and thumb, press the two crusts +together. Roll the piece of paste cut from the centre of the cover a +little larger, and cover the opening with it. From some puff-paste +trimmings, cut out leaves, and decorate the cover with them. Place in +a moderate oven, and bake slowly two hours. Have a pint and a half of +hot veal stock (which will become jellied when cold) well seasoned +with pepper, salt, whole spice and onion. When the _pâté_ is +taken from the oven, take off the small piece that was put on the +centre of the cover. Insert a tunnel in the opening and pour the hot +stock through it. Replace the cover, and set away to cool. When the +_pâté_ is to be served, place it in the oven for about five +minutes, that it may slip from the mould easily. Draw out the wires +which fasten the sides of the mould, and slide the _pâté_ upon +the platter. Garnish the dish with parsley and small strips of +cucumber pickles. + +Truffles and mushrooms can be cut up and put in the _pâté_ in +layers, the same as the liver and at the same time. The Strasburg fat +livers (_foies gras_) come in little stone pots, and cost from a +dollar to two dollars per pot. + + +Chartreuse of Chicken. + +Make the force-meat as for _quenelles_ of chicken. Simmer two +large chickens in white stock for half an hour. Take up, and let cool. +Have a pickled tongue boiled tender. Cut thin slices from the breast +of the chickens, and cut these in squares. Cut the tongue in slices, +and these in turn in squares the same size as the chicken. Butter a +four-quart mould, and arrange the chicken and tongue handsomely on the +bottom and sides, being careful to have the pieces fit closely +together. Have note paper cut to fit the bottom and sides. Butter it +well, and cover about an inch deep with the force-meat. Take up the +bottom piece by the four corners and fit it into the mould, the meat +side down. Pour a little hot water into any kind of a flat-bottomed +tin basin, and put this in the mould and move it over the papers, to +melt the butter; then lift out the paper. Place the papers on the side +in the same way as on the bottom and melt the butter by rolling a +bottle of hot water over them. Remove these papers, and set the mould +in a cold place until the filling is ready. Cut from the tenderest +part of the chicken enough meat to make two quarts. Cut four large, or +six small, mushrooms and four truffles in strips. Put half a cupful of +butter, half a large onion, four cloves, a blade of mace, a slice of +carrot, one of turnip and a stalk of celery in a sauce-pan, and cook +five minutes, stirring all the while; then add five table-spoonfuls of +flour. Stir until it begins to brown, when add one quart of the stock +in which the chickens were cooked, a bouquet of sweet herbs, and salt +and pepper. Simmer twenty minutes; strain, and add to the chicken. +Return to the fire, and simmer twenty minutes longer, and set away to +cool. When cold, put a layer of the chicken in the mould, and a light +layer of the truffles and mushrooms. Continue this until the form is +nearly full, and then cover with the remainder of the force-meat. +Spread buttered paper upon it, and put in a cool place until cooking +time, when steam two hours. Turn carefully upon the dish. Brush over +with three table-spoonfuls of melted glaze. Pour one pint of supreme +sauce around it, and serve. + +The force-meat must be spread evenly on the paper and smoothed with a +knife that has been dipped in hot water. All kinds of meat +_chartreuses_ can be made in this manner. + + +Chartreuse of Vegetables and Game. + +Six large carrots, six white turnips, two large heads of cabbage, two +onions, two quarts of stock, three grouse, one pint of brown sauce, +four table-spoonfuls of glaze, two cloves, a bouquet of sweet herbs, +one pound of mixed salt pork and one cupful of butter. Scrape and wash +the carrots, and peel and wash the turnips. Boil for twenty minutes in +salted water. Pour off the water, and add three pints of stock and a +teaspoonful of sugar. Simmer gently one hour. Take up, drain, and set +away to cool. Cut the cabbage in four parts. Wash, and boil twenty +minutes in salted water. Drain in the colander, and return to the fire +with a pint of stock, the cloves, herbs and onions, tied in a piece of +muslin; a quarter of a cupful of butter and the pork and grouse. Cover +the sauce-pan, and place where the contents will just simmer for two +hours and a half. When cooked, put the grouse and pork on a dish to +cool. Turn the cabbage into the colander, first taking out the spice +and onion. Press all the juice from the cabbage and chop very fine. +Season with salt and pepper, and put away to cool. Butter a plain +mould holding about four quarts. Butter note paper, cut to fit the +sides and bottom, and line the mould with it. Cut the cold turnips and +carrots in thick slices, and then in pieces all the same size and +shape, but of any design you wish. Line the sides and bottom of the +mould with these, being particular to have the pieces come together. +Have the yellow and white arranged in either squares or rows. With the +chopped cabbage put half a pint of the brown sauce and two spoonfuls +of the glaze. Stir over the fire for six minutes. Spread a thick layer +of this on the vegetables, being careful not to displace them. Cut +each grouse into six pieces. Season with salt and pepper, and pack +closely in the mould. Moisten with the remaining half pint of brown +sauce. Cover with the remainder of the cabbage. Two hours before +serving time, place in a steamer and cook. While the _chartreuse_ +is steaming, make the sauce. Put two table-spoonfuls of butter in a +stew-pan, and when hot, add two table-spoonfuls of flour. Stir until a +dark brown; then add the stock in which the cabbage was cooked and +enough of that in which the turnips and carrots were cooked to make a +quart. Stir until it boils; add two spoonfuls of glaze, and set back +where it will just simmer for one hour. Skim off the fat, and strain. +When the _chartreuse_ is done, take up and turn gently upon the +dish. Lift the mould _very_ carefully. Take off the paper. Pour +two table-spoonfuls of the sauce on the _chartreuse_ and the +remainder around it. The vegetable _chartreuse_ can be made with +any kind of game or meat. + + +Chartreuse of Chicken and Macaroni. + +One large fowl, about four and a half or five pounds, boiled tender; +half a box of gelatine, one cupful of broth in which the chicken was +boiled, one cupful of cream, salt, pepper, fourteen ounces of +macaroni. Just cover the fowl with boiling water, and simmer until +very tender, the time depending upon the age, but being from one to +two hours if the bird is not more than a year old. Take off all the +skin and fat, and cut the meat in thin, delicate pieces. Soak the +gelatine two hours in half a cupful of cold water, and dissolve it in +the cupful of boiling broth; add to the cream, and season highly. Have +the chicken well seasoned, also. Put the macaroni in a large flat pan +with boiling water to cover, and boil rapidly for three minutes. Drain +off the water, and place the macaroni on a board, having about twelve +pieces in a bunch. Cut in pieces about three-fourths of an inch long. +Butter a two-quart mould (an oval charlotte russe mould is the best) +very thickly, and stick the macaroni closely over the bottom and +sides. When done, put the chicken in lightly and evenly, and add the +sauce very gradually. Steam one hour. Serve either cold or hot. Great +care must be taken in dishing. Place the platter over the mould and +turn platter and mould simultaneously. Let the dish rest a minute, and +then gently remove the mould. Serve immediately. A long time is needed +to line the mould with the macaroni, but this is such a handsome, +savory dish as to pay to have it occasionally. If you prefer, you can +use all broth, and omit the cream. + + +Galatine of Turkey. + +Bone the turkey, and push the wings and legs inside of the body. Make +three pints of ham force-meat. Cut a cold boiled tongue in thin +slices. Season the turkey with salt and pepper, and spread on a board, +inside up. Spread a layer of the force-meat on this, and then a layer +of tongue. Continue this until all the tongue and force-meat are used. +Roll the bird into a round form, and sew up with mending cotton. Wrap +tightly in a strong piece of cotton cloth, which must be either pinned +or sewed to keep it in position. Put in a porcelain kettle the bones +of the turkey, two calf's feet, four pounds of the knuckle of veal, an +onion, two slices of turnip, two of carrot, twenty pepper-corns, four +cloves, two stalks of celery, one table-spoonful of salt and three +quarts of water. When this comes to a boil, skim, and put the turkey +in. Set back where it will just simmer for three hours. Take up and +remove the wrapping, put on a clean piece of cloth that has been wet +in cold water, and place in a dish. Put three bricks in a flat baking +pan, and place on top of the bird. Set away in a cool place over +night. In the morning take off the weights and cloth. Place on a dish, +the smooth side up. Melt four table-spoonfuls of glaze, and brush the +turkey with it. Garnish with the jelly, and serve. Or, the galatine +can be cut in slices and arranged on a number of dishes, if for a +large party. In that case, place a little jelly in the centre of each +slice, and garnish the border of the dish with jelly and parsley. The +time and materials given are for a turkey weighing about nine pounds. +Any kind of fowl or bird can be prepared in the same manner. + +To make the jelly: Draw forward the kettle in which the turkey was +cooked, and boil the contents rapidly for one hour. Strain, and put +away to harden. In the morning scrape off all the fat and sediment. +Put the jelly in a clean sauce-pan with the whites and shells of two +eggs that have been beaten with four table-spoonfuls of cold water. +Let this come to a boil, and set back where it will just simmer for +twenty minutes. Strain through a napkin, and set away to harden. + + +Galatine of Veal. + +Bone a breast of veal. Season well with salt and pepper. Treat the +same as turkey, using, however, two pounds of boiled ham instead of +the tongue. Cook four hours. + + +Chicken in Jelly. + +For each pound of chicken, a pint of water. Clean the chicken, and put +to boil. When it comes to a boil, skim carefully; and simmer gently +until the meat is very tender--about an hour and a half. Take out the +chicken, skin, and take all the flesh from the bones. Put the bones +again in the liquor, and boil until the water is reduced one half. +Strain, and set away to cool. Next morning skim off all the fat. Turn +the jelly into a clean sauce-pan, carefully removing all the sediment; +and to each quart of jelly add one-fourth of a package of gelatine +(which has been soaked an hour in half a cupful of cold water), an +onion, a stalk of celery, twelve pepper-corns, a small piece of mace, +four cloves, the white and shell of one egg and salt and pepper to +taste. Let it boil up; then set back where it will simmer twenty +minutes. Strain the jelly through a napkin. In a three-pint mould put +a layer of jelly about three-fourths of an inch deep. Set in ice water +to harden. Have the chicken cut in long, thin strips, and well +seasoned with salt and pepper; and when the jelly in the mould is +hard, lay in the chicken, lightly, and cover with the liquid jelly, +which should be cool, but not hard. Put away to harden. When ready to +serve, dip the mould in warm water and then turn into the centre of a +flat dish. Garnish with parsley, and, if you choose, with Tartare or +mayonnaise sauce. + + +Chicken Chaud Froid. + +Skin two chickens, and cut in small pieces as for serving. Wash, and +put them in a stew-pan with enough white stock to cover, and one large +onion, a clove, half a blade of mace, a bouquet of sweet herbs and +half a table-spoonful of salt. Let this come to a boil; then skim +carefully, and set back where it will simmer for one hour. Take up the +chicken, and set the stew-pan where the stock will boil rapidly. Put +three table-spoonfuls of butter in the frying-pan, and when it melts, +stir in two table-spoonfuls of flour, and cook until smooth, but not +brown. Stir this into the stock, of which there must be not more than +a pint; add four table-spoonfuls of glaze, and boil up once. Taste to +see if seasoned enough; if it is not, add more salt and pepper. Now +add half a cupful of cream, and let boil up once more. Have the +chicken in a deep dish. Pour this sauce on it, and set away to cool At +serving time, have large slices of cold boiled sweet potatoes, fried +in butter till a golden brown, handsomely arranged on a warm dish. On +them place the chicken, which must be very cold. On each piece of the +meat put a small teaspoonful of Tartare sauce. Heap the potatoes +around the edge of the dish, garnish with parsley, and serve. + + +To Remove a Fillet from a Fowl or Bird. + +Draw the skin off of the breast, and then run a sharp knife between +the flesh and the ribs and breast-bone. You will in this way separate +the two fillets from the body of the bird. The legs and wings of the +largest birds and fowl can be boned, and stuffed with force-meat, and +then prepared the same as, and served with, the fillet. The body of +the bird can be used for soups. Fillets from all kinds of birds can be +prepared the same as those from chickens. + + +Chicken Fillets, Larded and Breaded. + +Lard the fillets, having four fine strips of pork for each one, and +season with salt and pepper. Dip in beaten egg and in fine bread +crumbs. Fry ten minutes in boiling fat. Serve on a hot dish with a +spoonful of Tartare sauce on each. + + +Chicken Fillets, Braised. + +Lard the fillets as for breading. For each one lay a slice of fat pork +in the bottom of the braising pan, and on this a very small piece of +onion. Dredge the fillets well with salt, pepper and flour, and place +them on the pork and onion. Cover the pan, and set on the stove. Cook +slowly half an hour; then add one pint of light stock or water and the +bones of one of the chickens. Cover the pan, and place in a moderate +oven for one hour, basting frequently with the gravy. If the gravy +should cook away, add a little more stock or water, (there should be +nearly a pint of it at the end of the hour). Take up the fillets, and +drain; then cover them with soft butter, and dredge lightly with +flour. Broil till a light brown. Serve on a hot dish with the sauce +poured around. Or, they can be dressed on a mound of mashed potato, +with a garnish of any green vegetable at the base, the sauce to be +poured around it. + +To make the sauce: Skim all the fat from the gravy in which the +fillets were cooked. Cook one table-spoonful of butter and one heaping +teaspoonful of flour together until a light brown; then add the gravy, +and boil up once. Taste to see if seasoned enough, and strain. + + +Chicken Fillets, Sauté. + +Flatten the fillets by pounding them lightly with the vegetable +masher. Season with pepper and salt, and dredge well with flour. Put +in the frying-pan one table-spoonful of butter for each fillet, and +when hot, put the fillets in, and cook rather slowly twenty minutes. +Brown on both sides. Take up, and keep hot while making the sauce. If +there are six fillets, add two table-spoonfuls of butter to that +remaining in the frying-pan, and when melted, stir in one table- +spoonful of flour. Stir until it begins to brown slightly; then slowly +add one and a half cupfuls of cold milk, stirring all the while. Let +this boil one minute. Season with salt, pepper and, if you like, a +little mustard. Fill the centre of a hot dish with green peas or +mashed potatoes, against which rest the fillets; and pour the sauce +around. Serve very hot. + + +Chicken Curry. + +One chicken, weighing three pounds; three-fourths of a cupful of +butter, two large onions, one heaping table-spoonful of curry powder, +three tomatoes, or one cupful of the canned article, enough cayenne to +cover a silver three-cent piece, salt, one cupful of milk. Put the +butter and the onions, cut fine, on to cook. Stir all the while until +brown; then put in the chicken, which has been cut in small pieces, +the curry, tomatoes, salt and pepper. Stir well. Cover tightly, and +let simmer one hour, stirring occasionally; then add the milk. Boil up +once, and serve with boiled rice. This makes a very rich and hot +curry, but for the real lover of the dish, none too much so. + + +Veal Curry. + +Two pounds of veal, treated in the same manner, but cooked two hours. +Mutton and lamb can be used in a like way. + + +Chicken Quenelles. + +One large chicken or tender fowl, weighing about three pounds; six +table-spoonfuls of butter, one table-spoonful of chopped salt pork, +three eggs, one teaspoonful of onion juice, one of lemon juice, half a +cupful of white stock or cream, one cupful of stale bread, one of new +milk, and salt and pepper to taste. Skin the chicken, take all the +flesh from the bones, and chop and pound _very_ fine. Mix the +pork with it, and rub through a flour sieve. Cook the bread and milk +together for ten minutes, stirring often, to get smooth. Add this to +the chicken, and then add the seasoning, stock or cream, yolks of +eggs, one by one, and lastly the whites, which have been beaten to a +stiff froth. + +Cover the sides and bottom of a frying-pan with soft butter. Take two +table-spoons and a bowl of boiling water. Dip one spoon in the water, +and then fill it with force-meat, heaping it; then dip the other spoon +in the hot water, and turn the contents of the first into it. This +gives the _quenelle_ the proper shape; and it should at once be +slipped into the frying-pan. Continue the operation until all the meat +is shaped. Cover the quenelles with white stock, boiling, and slightly +salted, and cook gently twenty minutes. Take them up, and drain for a +minute; then arrange on a border of mashed potatoes or fried bread. +Pour a spoonful of either Bechamel, mushroom or olive sauce on each, +and the remainder in the centre of the dish. Serve hot. + + +Chicken Quenelles, Stuffed. + +Prepare the force-meat as for _quenelles_. Soak four table- +spoonfuls of gelatine for one hour in cold water to cover. Put two +table-spoonfuls of butter in a frying-pan, and when hot, add one +table-spoonful of flour. Stir until smooth, but not brown; then +gradually stir in one pint of cream. Add one table-spoonful of lemon +juice, a speck of mace and plenty of salt and pepper. Cook for two +minutes. Stir in the soaked gelatine, and remove from the fire. Into +this sauce stir one pint and a half of cold chicken, cut _very_ +fine. Set away to cool. Butter eighteen small egg cups, and cover the +sides and bottoms with a thick layer of the force-meat. Fill the +centre with the prepared force-meat, which should be quite firm. Cover +with chicken. Place the cups in a steamer and cover them with sheets +of thick paper. Put on the cover of the steamer, and place upon a +kettle of boiling water for half an hour. Do not let the water boil +too rapidly. Take up, and put away to cool. When cold, dip the +_quenelles_ twice in beaten egg and in bread crumbs. Fry in +boiling fat for three minutes. Serve hot with a garnish of stoned +olives. + + +Chicken Quenelles, Breaded. + +Prepare the _quenelles_ as before, and when they have been +boiled, drain, and let them grow cold. Dip in beaten egg and roll in +bread crumbs; place in the frying basket and plunge into boiling fat. +Cook three minutes. Serve with fried parsley or any kind of brown +sauce. + + +Veal Quenelles. + +One pound of clear veal, one cupful of white sauce, six table- +spoonfuls of butter, one cupful of bread crumbs, one of milk, four +eggs, salt, pepper, a slight grating of nutmeg and the juice of half a +lemon. Make and use the same as chicken _quenelles_. + + +Chicken Pilau. + +Cut a chicken into pieces the size you wish to serve at the table. +Wash clean, and put in a stew-pan with about one-eighth of a pound of +salt pork, which has been cut in small pieces. Cover with cold water, +and boil gently until the chicken begins to grow tender, which will be +in about an hour, unless the chicken is old. Season rather highly with +salt and pepper, add three tea-cupfuls of rice, which has been picked +and washed, and let boil thirty or forty minutes longer. There should +be a good quart of liquor in the stew-pan when the rice is added. Care +must be taken that it does not burn. Instead of chicken any kind of +meat may be used. + + +Chicken Soufflé. + +One pint of cooked chicken, finely chopped; one pint of cream sauce, +four eggs, one teaspoonful of chopped parsley, one teaspoonful of +onion juice, salt, pepper. Stir the chicken and seasoning into the +boiling sauce. Cook two minutes. Add the yolks of the eggs, well +beaten, and set away to cool. When cold, add the whites, beaten to a +stiff froth. Turn into a buttered dish, and bake half an hour. Serve +with mushroom or cream sauce. This dish must be served the moment it +is baked. Any kind of delicate meat can be used, the _soufflé_ +taking the name of the meat of which it is made. + + +Fried Chicken. + +Cut the chicken into six or eight pieces. Season well with salt and +pepper. Dip in beaten egg and then in fine bread crumbs in which there +is one teaspoonful of chopped parsley for every cupful of crumbs. Dip +again in the egg and crumbs. Fry ten minutes in boiling fat. Cover the +centre of a cold dish with Tartare sauce. Arrange the chicken on this, +and garnish with a border of pickled beets. Or, it can be served with +cream sauce. + + +Blanquette of Chicken. + +One quart of cooked chicken, cut in delicate pieces; one large cupful +of white stock, three table-spoonfuls of butter, a heaping table- +spoonful of flour, one teaspoonful of lemon juice, one cupful of cream +or milk, the yolks of four eggs, salt, pepper: Put the butter in the +sauce-pan, and when hot, add the flour. Stir until smooth, but not +brown. Add the stock, and cook two minutes; then add the seasoning and +cream. As soon as this boils up, add the chicken. Cook ten minutes. +Beat the yolks of the eggs with four table-spoonfuls of milk. Stir +into the blanquette. Cook about half a minute longer. This can be +served in a rice or potato border, in a _crôustade_, on a hot +dish, or with a garnish of toasted or fried bread. + + +Blanquette of Veal and Ham. + +Half a pint of boiled ham, one pint and a half of cooked veal, one +pint of cream sauce, one teaspoonful of lemon juice, the yolks of two +uncooked eggs, salt, pepper, two hard-boiled eggs. Have the veal and +ham cut in delicate pieces, which add with the seasoning to the sauce. +When it boils up, add the yolks, which have been beaten with four +table-spoonfuls of milled Cook half a minute longer. Garnish with the +hard-boiled eggs. + + +Salmis of Game, + +Take the remains of a game dinner, say two or three grouse. Cut all +the meat from the bones, in as handsome pieces as possible, and set +aside. Break up the bones, and put on to boil with three pints of +water and two cloves. Boil down to a pint and a half. Put three table- +spoonfuls of butter and two onions, cut in slices, on to fry. Stir all +the time until the onions begin to brown; then add two spoonfuls of +flour, and stir until a rich dark brown. Strain the broth on this. +Stir a minute, and add one teaspoonful of lemon juice and salt and +pepper to taste; if you like, one table-spoonful of Leicestershire +sauce, also. Add the cold game, and simmer fifteen minutes. Serve on +slices of fried bread. Garnish with fried bread and parsley. + +This dish can be varied by using different kinds of seasoning, and by +serving sometimes with rice, and sometimes with mashed potatoes, for a +border. Half a dozen mushrooms is a great addition to the dish, if +added about five minutes before serving. A table-spoonful of curry +powder, mixed with a little cold water, and stirred in with the other +seasoning, will give a delicious curry of game. When curry is used, +the rice border is the best of those mentioned above. + + +Game Cutlets à la Royale. + +One quart of the tender parts of cold game, cut into dice; one +generous pint of rich stock, one-third of a box of gelatine, one quart +of any kind of force-meat, four cloves, one table-spoonful of onion +juice, two of butter, one of flour, three eggs, one pint of bread or +cracker crumbs, salt, pepper. Soak the gelatine for one hour in half a +cupful of cold water. Put the butter in a frying-pan, and when hot, +add the flour. Stir until smooth and brown, and add the stock and +seasoning. Simmer ten minutes; strain upon the game, and simmer +fifteen minutes longer. Beat an egg and add to the gelatine. Stir this +into the game and sauce and take from the fire instantly. Place the +stew-pan in a basin of cold water, and stir until it begins to cool; +then turn the mixture into a shallow baking pan, having it about an +inch thick. Set on the ice to harden. When hard, cut into cutlet- +shaped pieces with a knife that has been dipped in hot water. When all +the mixture is cut, put the pan in another of warm water for half a +minute. This will loosen the cutlets from the bottom of the pan. Take +them out carefully, cover every part of each cutlet with force-meat, +and set on ice until near serving time. When ready to cook them, beat +the two eggs with a spoon. Cover the cutlets with this and the crumbs. +Place a few at a time in the frying basket, and plunge them into +boiling fat. Fry two minutes. Drain, and place on brown paper until +all are cooked. Arrange them in a circle on a hot dish. Pour mushroom +sauce in the centre, garnish with parsley, and serve. Poultry cutlets +can be prepared and served in the same way. + + +Cutlets à la Duchesse. + +Two pounds of Lamb, mutton or veal cutlets, one large cupful of cream, +one table-spoonful of onion juice, four table-Spoonfuls of butter, one +of flour, two whole eggs, the yolks of four more, two table-spoonfuls +of finely-chopped ham, one of lemon juice and salt and pepper to +taste. Put two table-spoonfuls of the butter in the frying-pan. Season +the cutlets with salt and pepper, and when the butter is hot, put them +in it. Fry gently for five minutes, if lamb or mutton, but if veal, +put a cover on the pan, and fry very slowly for fifteen minutes. Set +away to cool. Put the remainder of the butter in a small frying-pan, +and when hot, stir in the flour. Cook one minute, stirring all the +time, and being careful not to brown. Stir in the cream. Have the ham, +the yolks of eggs and the onion and lemon juice beaten together. Stir +this mixture into the boiling sauce. Stir for about one minute, and +remove from the fire. Season well with pepper and salt. Dip the +cutlets in this sauce, being careful to cover every part, and set away +to cool. When cold, dip them in beaten egg and in bread crumbs. Fry in +boiling fat for one minute. Arrange them in a circle on a hot dish, +and have green peas in the centre and cream sauce poured around. + +Cutlets served in Papillotes. + +Fold and cut half sheets of thick white paper, about the size of +commercial note, so that when opened they will be heart-shaped. Dip +them in melted butter and set aside. After trimming all the fat from +lamb or mutton chops, season them with pepper and salt. Put three +table-spoonfuls of butter in the frying pan, and when melted, lay in +the chops, and cook slowly for fifteen minutes. Add one teaspoonful of +finely-chopped parsley, one teaspoonful of lemon juice and one table- +spoonful of Halford sauce. Dredge with one heaping table-spoonful of +flour, and cook quickly five minutes longer. Take up the cutlets, and +add to the sauce in the pan four table-spoonfuls of glaze and four of +water. Stir until the glaze is melted, and set away to cool. When the +sauce is cold, spread it on the cutlets. Now place these, one by one, +on one side of the papers, having the bones turned toward the centre. +Fold the papers and carefully turn in the edges. When all are done, +place them in a pan, and put into a moderate oven for ten minutes; +then place them in a circle, and fill the centre of the dish with thin +fried, or French fried, potatoes. Serve very hot. The quantities given +above are for six cutlets. + + +Veal Cutlets with White Sauce. + +One and a half pounds of cutlets, two table-spoonfuls of butter, a +slice of carrot and a small slice of onion. Put the butter and the +vegetables, cut fine, in a sauce-pan. Season the cutlets with salt and +pepper, and lay them on the butter and vegetables. Cover tightly, and +cook slowly for half an hour; then take out, and dip in egg and bread +crumbs, and fry in boiling fat till a golden brown. Or, dip the +cutlets in soil butter and then in flour, and broil. Serve with white +sauce poured around. Put a quart of green peas, or points of +asparagus, in the centre of the dish, and arrange the cutlets around +them. Pour on the sauce. This gives a handsome dish. Or, serve with +olive sauce. + + +Mutton Cutlets, Crumbed. + +Season French chops with salt and pepper, dip them in melted butter, +and roll in _fine_ bread crumbs. Broil for eight minutes over a +fire not too bright, as the crumbs burn easily. Serve with potato +balls heaped in the centre of the dish. + + +Mutton Cutlets, Breaded. + +Trim the cutlets, and season with salt and pepper. Dip in beaten egg +and in bread crumbs, and fry in boiling fat. If three-quarters of an +inch thick, they will be done rare in six minutes, and well done in +ten. Arrange in the centre of a hot dish, and pour tomato sauce around +them. One pint of sauce is enough for two pounds of cutlets. + +Stewed Steak with Oysters. + +Two pounds of rump steak, one pint of oysters, one tablespoonful of +lemon juice, three of butter, one of flour, salt, pepper, one cupful +of water. Wash the oysters in the water, and drain into a stew-pan. +Put this liquor on to heat. As soon as it comes to a boil, skim, and +set back. Put the butter in a frying-pan, and when hot, put in the +steak. Cook ten minutes. Take up the steak, and stir the flour into +the butter remaining in the pan. Stir until a dark brown. Add the +oyster liquor, and boil one minute. Season with salt and pepper. Put +back the steak, cover the pan, and simmer half an hour; then add the +oysters and lemon juice. Boil one minute. Serve on a hot dish with +points of toast for a garnish. + + +Rice Borders. + +These are prepared in two ways. The first is to boil the rice as for a +vegetable, and, with a spoon, heap it lightly around the edge of the +fricassee, ragout, etc. The second method is a little more difficult. +Put one cupful of rice on to boil in three cupfuls of cold water. When +it has been boiling half an hour, add two table-spoonfuls of butter +and one heaping teaspoonful of salt. Set back where it will just +simmer, and cook one hour longer. Mash very fine with a spoon, add two +well-beaten eggs, and stir for three minutes. Butter a plain border +mould, and fill with the rice. Place in the heater for ten minutes. +Turn upon a hot dish. Fill the centre with a fricassee, salmis or +blanquette, and serve hot. A mould with a border two inches high and +wide, and having a space in the centre five and a half inches wide and +eleven long, is pretty and convenient for rice and potato borders, and +also for jelly borders, with which to decorate salads, boned chicken, +creams, etc. + + +Potato Border. + +Six potatoes, three eggs, one table-spoonful of butter, one of salt, +half a cupful of boiling milk. Pare, boil and mash the potatoes. When +fine and light, add the butter, salt and pepper and two well-beaten +eggs. Butter the border mould and pack the potato in it. Let this +stand on the kitchen table ten minutes; then turn out on a dish and +brush over with one well-beaten egg. Brown in the oven. Fill the +centre with a curry, fricassee, salmis or blanquette. + + +To Make a Crôustade. + +The bread for the _crôustade_ must not be too light, and should +be at least three days old. If the loaf is round, it can be carved +into the form of a vase, or if long, into the shape of a boat. Have a +very sharp knife, and cut slowly and carefully, leaving the surface as +smooth as possible. There are two methods by which it can be browned: +one is to plunge it into a deep pot of boiling fat for about one +minute; the other is to butter the entire surface of the bread and put +it into a hot oven, being careful not to let it burn. Care must be +taken that the inside is as brown as the outside; if not, the sauce +will soak through the crôustade and spoil it. Creamed oysters, stewed +lobster, chicken, or any kind of meat that is served in a sauce, can +be served in the crôustade, + + +Cheese Soufflé. + +Two table-spoonfuls of butter, one heaping table-spoonful of flour, +half a cupful of milk, one cupful of grated cheese, three eggs, half a +teaspoonful of salt, a speck of cayenne. Put the butter in a sauce- +pan, and when hot, add the flour, and stir until smooth, but not +browned. Add the milk and seasoning. Cook two minutes; then add the +yolks of the eggs, well beaten, and the cheese. Set away to cool. When +cold, add the whites, beaten to a stiff froth. Turn into a buttered +dish, and bake from twenty to twenty-five minutes. Serve the moment it +comes from the oven. The dish in which this is baked should hold a +quart. An escalop dish is the best. + + +Rissoles. + +Roll the trimmings from pie crust into a sheet about a sixth of an +inch thick. Cut this in cakes with the largest patty cutter. Have any +kind of meat or fish prepared as for croquettes. Put a heaping +teaspoonful on each cake. Brush the edges of the paste with beaten +egg, and then fold and press together. When all are done, dip in +beaten egg and fry brown in boiling fat. They should cook about eight +minutes. Serve hot. + + +Fritter Batter. + +One pint of flour, half a pint of milk, one table-spoonful of salad +oil or butter, one teaspoonful of salt, two eggs. Beat the eggs light. +Add the milk and salt to them. Pour half of this mixture on the flour, +and when beaten light and smooth, add the remainder and the oil. Fry +in boiling fat. Sprinkle with sugar, and serve on a hot dish. This +batter is nice for all kinds of fritters. + + +Fritter Batter, No. 2. + +One pint of flour, one teaspoonful of salt, one of sugar, one of cream +of tartar, half a teaspoonful of soda, one tablespoonful of oil, one +egg, half a pint of milk. Mix the flour, salt, sugar, cream of tartar +and soda together, and rub through a sieve. Beat the egg very light, +and add the milk. Stir half of this on the flour, and when the batter +is light and smooth, add the remainder, and finally the oil. + + +Chicken Fritters. + +Cut cold roasted or boiled chicken or fowl in small pieces, and place +in an earthen dish. Season well with salt, pepper and the juice of a +fresh lemon. Let the meat stand one hour; then make a fritter batter, +and stir the pieces into it. Drop, by the spoonful, into boiling fat, +and fry till a light brown. Drain, and serve immediately. Any kind of +cold meat, if tender, can be used in this way. + + +Apple Fritters. + +Pare and core the apples, and cut in slices about one-third of an inch +thick. Dip in the batter, and fry six minutes in boiling fat. Serve on +a hot dish. The apples may be sprinkled with sugar and a little +nutmeg, and let stand an hour before being fried. In that case, +sprinkle them with sugar when you serve them. + + +Fruit Fritters. + +Peaches, pears, pineapples, bananas, etc., either fresh or canned, are +used for fritters. If you choose, when making fruit fritters, you can +add two table-spoonfuls of sugar to the batter. + + +Oyster Fritters. + +One pint of oysters, two eggs, one pint of flour, one heaping +teaspoonful of salt, one table-spoonful of salad oil, enough water +with the oyster liquor to make a scant half pint. Drain and chop the +oysters. Add the water and salt to the liquor. Pour part of this on +the flour, and when smooth, add the remainder. Add the oil and the +eggs, well beaten. Stir the oysters into the batter. Drop small +spoonfuls of this into boiling fat, and fry until brown. Drain, and +serve hot. + + +Clam Fritters. + +Drain and chop a pint of clams, and season with salt and pepper. Make +a fritter batter as directed, using, however, a _heaping_ pint of +flour, as the liquor in the clams thins the batter. Stir the clams +into this, and fry in boiling fat. + + +Cream Fritters. + +One pint of milk, the yolks of six, and whites of two, eggs, two +table-spoonfuls of sugar, half a pint of flour, three heaping table- +spoonfuls of butter, half a teaspoonful of salt, a slight flavoring of +lemon, orange, nutmeg, or anything else you please. Put half of the +milk on in the double boiler, and mix the flour to a smooth paste with +the other half. When the milk boils, stir this into it Cook for five +minutes, stirring constantly; then add the butter, sugar, salt and +flavoring. Beat the eggs well, and stir them into the boiling mixture. +Cook one minute. Butter a shallow cake pan, and pour in the mixture. +Have it about half an inch deep in the pan. Set away to cool. When +cold, cut into small squares. Dip these in beaten egg and in crumbs, +place in the frying basket, and plunge into boiling fat. Fry tall a +golden brown. Arrange on a hot dish, sprinkle sugar over them, and +serve _very hot_. + + +Potato Fritters. + +One pint of boiled and mashed potato, half a cupful of hot milk, three +table-spoonfuls of butter, three of sugar, two eggs, a little nutmeg, +one teaspoonful of salt. Add the milk, butter, sugar and seasoning to +the mashed potato, and then add the eggs well beaten. Stir until very +smooth and light. Spread, about half an inch deep, on a buttered dish, +and set away to cool. When cold, cut into squares. Dip in beaten egg +and in bread crumbs, and fry brown in boiling fat. Serve immediately. + + +Croquettes. + +Care and practice are required for successfully making croquettes. The +meat must be chopped fine, all the ingredients be thoroughly mixed, +and the whole mixture be as moist as possible without spoiling the +shape. Croquettes are formed in pear, round and cylindrical shapes. +The last is the best, as the croquettes can be moister in this form +than in the two others. + +To shape: Take about a table-spoonful of the mixture, and with both +hands, shape in the form of a cylinder. Handle as gently and carefully +as if a tender bird. Pressure forces the particles apart, and thus +breaks the form. Have a board sprinkled lightly with bread or cracker +crumbs, and roll the croquettes _very gently_ on this. Remember +that the slightest pressure will break them. Let them lie on the board +until all are finished, when, if any have become flattened, roll them +into shape again. Cover a board _thickly_ with crumbs. Have +beaten eggs, slightly salted, in a deep plate. Hold a croquette in the +left hand, and with a brush, or the right hand, cover it with the egg; +then roll in the crumbs. Continue this until they are all crumbed. +Place a few at a time in the frying basket (they should not touch each +other), and plunge into boiling fat. Cook till a rich brown. It will +take about a minute and a half. Take up, and lay on brown paper in a +warm pan. + + +Royal Croquettes. + +Three small, or two large, sweetbreads, one boiled chicken, one large +table-spoonful of flour, one pint of cream, half a cupful of butter, +one table-spoonful of onion juice, one tablespoonful of chopped +parsley, one teaspoonful of mace, the juice of half a lemon, and salt +and pepper to taste. Let the sweetbreads stand in boiling water five +minutes. Chop very fine, with the chicken, and add seasoning. Put two +table-spoonfuls of the butter in a stew-pan with the flour. When it +bubbles, add the cream, gradually; then add the chopped mixture, and +stir until thoroughly heated. Take from the fire, add the lemon juice, +and set away to cool. Roll into shape with cracker crumbs. Dip in six +beaten eggs and then in cracker crumbs. Let them stand until dry, when +dip again in egg, and finally in bread crumbs--not too fine. All the +crumbs should first be salted and peppered. Fry quickly in boiling +fat. + + +Royal Croquettes, No. 2. + +Half a boiled chicken, one large sweetbread, cleaned, and kept in hot +water for five minutes; a calf's brains, washed, and boiled five +minutes; one teaspoonful of chopped parsley, salt, pepper, half a pint +of cream, one egg, quarter of a cupful of butter, one table-spoonful +of corn-starch. Chop the chicken, brains and sweetbread very fine, and +add the egg well beaten. Mix the corn-starch with a little of the +cream. Have the remainder of the cream boiling, and stir in the mixed +corn-starch; then add the butter and the chopped mixture, and stir +over the fire until it bubbles. Set aside to cool. Shape, and roll +twice in egg and in cracker crumbs. Put in the frying basket, and +plunge into boiling fat. They should brown in less than a minute. +[Mrs. Furness, of Philadelphia.] + + +Oyster Croquettes. + +Haifa pint of raw oysters, half a pint of cooked veal, one heaping +table-spoonful of butter, three table-spoonfuls of cracker crumbs, the +yolks of two eggs, one table-spoonful of onion juice. Chop the oysters +and veal very fine. Soak the crackers in oyster liquor, and then mix +all the ingredients, and shape. Dip in egg and roll in cracker crumbs, +and fry as usual. The butter should be softened before the mixing. + + +Lobster Croquettes. + +Chop fine the meat of a two-pound lobster; take also two table- +spoonfuls of butter, enough water or cream to make very moist, one +egg, salt and pepper to taste, and half a table-spoonful of flour. +Cook butter and flour together till they bubble. Add the cream or +water (about a scant half cupful), then the lobster and seasoning, +and, when hot, the egg well beaten. Set away to cool. Shape, dip in +egg and cracker crumbs, and fry as usual. + + +Salmon Croquettes. + +One pound of cooked salmon (about a pint and a half when chopped), one +cupful of cream, two table-spoonfuls of butter, one of flour, three +eggs, one pint of crumbs, pepper, salt. Chop the salmon fine. Mix the +flour and butter together. Let the cream come to a boil, and stir in +the flour, butter, salmon and seasoning. Boil for one minute. Stir +into it one well-beaten egg, and remove from the fire. When cold, +shape, and proceed as for other croquettes. + + +Shad Roe Croquettes. + +One pint of cream, four table-spoonfuls of corn-starch, four shad roe, +four table-spoonfuls of butter, one teaspoonful of salt, the juice of +two lemons, a slight grating of nutmeg and a speck of cayenne. Boil +the roe fifteen minutes in salted water; then drain and mash. Put the +cream on to boil. Mix the butter and corn-starch together, and stir +into the boiling cream. Add the seasoning and roe. Boil up once, and +set away to cool. Shape and fry as directed. [Miss Lizzie Devereux.] + + +Rice and Meat Croquettes. + +One cupful of boiled rice, one cupful of finely-chopped cooked meat-- +any kind; one teaspoonful of salt, a little pepper, two table- +spoonfuls of butter,--half a cupful of milk, one egg. Put the milk on +to boil, and add the meat, rice and seasoning. When this boils, add +the egg, well beaten; stir one minute. After cooling, shape, dip in +egg and crumbs, and fry as before directed. + + +Rice Croquettes. + +One large cupful of cooked rice, half a cupful of milk, one egg, one +table-spoonful of sugar, one of butter, half a teaspoonful of salt, a +slight grating of nutmeg. Put milk on to boil, and add rice and +seasoning. When it boils up, add the egg, well beaten. Stir one +minute; then take off and cool. When cold, shape, and roll in egg and +crumbs, as directed. Serve very hot. Any flavoring can be substituted +for the nutmeg. + +Potato Croquettes. + +Pare, boil and mash six good-sized potatoes. Add one table-spoonful of +butter, two-thirds of a cupful of hot cream or milk, the whites of two +eggs, well beaten, and salt and pepper to taste. If you wish, use also +a slight grating of nutmeg, or a teaspoonful of lemon juice. Let the +mixture cool slightly, then shape, roll in egg and crumbs, and fry. + + +Chicken Croquettes. + +One _solid_ pint of finely-chopped cooked chicken, one table- +spoonful of salt, half a teaspoonful of pepper, one cupful of cream or +chicken stock, one table-spoonful of flour, four eggs, one teaspoonful +of onion juice, one table-spoonful of lemon juice, one pint of crumbs, +three table-spoonfuls of butter. Put the cream or stock on to boil. +Mix the flour and butter together, and stir into the boiling cream; +then add the chicken and seasoning. Boil for two minutes, and add two +of the eggs, well beaten. Take from the fire immediately, and set away +to cool. When cold, shape and fry. + +Many people think a teaspoonful of chopped parsley an improvement, + + +Other Croquettes. + +Veal, mutton, lamb, beef and turkey can be prepared in the same manner +as chicken. Very dry, tough meat is not suitable for croquettes. +Tender roasted pieces give the finest flavor. + + +Large Vol-au-Vent. + +Make puff or chopped paste, according to the rule given, and let it +get chilled through; roll it again four times, the last time leaving +it a piece about seven inches square. Put in the ice chest for at +least half an hour; then roll into a ten-inch square. Place on this a +plate or a round tin, nine and a half inches in diameter, and, with a +sharp knife, cut around the edge. Place another plate, measuring seven +inches or a little more, in the centre. Dip a case-knife in hot water +and cut around the plate, having the knife go two-thirds through the +paste. Place the paste in a flat baking pan and put in a hot oven. +After twelve or fifteen minutes close the drafts, to slacken the heat, +and cook half an hour longer, being careful not to let it burn. As +soon as the _vol-au-vent_ is taken from the oven, lift out the +centre piece with a case-knife, and take out the uncooked paste with a +spoon. Return the cover. At the time of serving place in the oven to +heat through; then fill and cover, and serve while hot The _vol-au- +vent_ can be made and baked the day before using, if more +convenient. Heat it and fill as directed. + + +Vol-au-Vent of Chicken. + +Cut into dice one and a half pints of cooked chicken, and season with +salt and pepper. Make a cream sauce, which season well with salt and +pepper; and, if you like, add half a teaspoonful of onion juice and +the same quantity of mixed mustard. Heat the chicken in this, and fill +the _vol-au-vent_. All kinds of poultry and other meats can be +used for a _vol-au-vent_ with this sauce. + + +Vol-au-Vent of Sweetbreads. + +Clean and wash two sweetbreads, and boil twenty minutes in water to +cover. Drain and cool them, and cut into dice. Heat in cream sauce, +and fill the _vol-au-vent_. Serve hot. + + +Vol-au-Vent of Salmon. + +Heat one pint and a half of cooked salmon in cream sauce. Fill the +_vol-au-vent_, and serve hot. Any rich, delicate fish can be +served in a _vol-au-vent_. + + +Vol-au-Vent of Oysters. + +Prepare the vol-au-vent as directed. Put one quart of oysters on to +boil in their own liquor. As soon as a scum, rises, skim it off, and +drain the oysters. Return half a pint of the oyster liquor to the +sauce-pan. Mix two heaping table-spoonfuls of butter with a scant one +of flour, and when light and creamy, gradually turn on it the boiling +oyster liquor. Season well with salt, pepper and, if you like, a +little nutmeg or mace, (it must be only a "shadow"). Boil up once, and +add three table-spoonfuls of cream and the oysters. Stir over the fire +for half a minute. Fill the case, cover, and serve immediately. + + +Vol-au-Vent of Lobster. + +Rub together four table-spoonfuls of butter and one and a half of +flour. Pour on this, gradually, one pint of boiling white stock. Let +it boil up once, and add the juice of half a lemon, salt and a speck +of cayenne; add, also, the yolks of two eggs, beaten with a spoonful +of cold water, and the meat of two small lobsters, cut into dice. Stir +for one minute over the fire. Fill the case, put on the cover, and +serve. + + +Patties. + +Make puff paste as directed. (See puff paste.) After it has been +rolled four times, put it on ice to harden. When hard, roll again +twice. The last time leave the paste about an inch thick. Put in the +ice chest to get very firm; then put on the board, and gently roll it +down to three-quarters of an inch in thickness. Great care must be +taken to have every part equally thick. Cut out pieces with a round +tin cutter three and a half inches in diameter, and place in the pans. +Take another cutter two and a half inches in diameter, dip it in hot +water, place in the centre of the patty, and cut about two-thirds +through. In doing this, do not press down directly, but use a rotary +motion. These centre pieces, which are to form the covers, easily +separate from the rest when baked. Place in a very hot oven. When they +have been baking ten minutes close the drafts, to reduce the heat; +bake twenty minutes longer. Take from the oven, remove the centre +pieces, and, with a teaspoon, dig out the uncooked paste. Fill with +prepared fish or meat, put on the covers, and serve. Or, if more +convenient to bake them early in the day, or, indeed, the previous +day, put them in the oven twelve minutes before serving, and they will +be nearly as nice as if fresh baked. The quantities given will make +eighteen patties. + + +Chicken Patties. + +Prepare the cream the same as for oysters, and add to it one pint of +cold chicken, cut into dice. Boil three minutes. Fill the shells and +serve. Where it is liked, one teaspoonful of onion juice is an +improvement. Other poultry and all game can be served in patties the +same as chicken. + + +Veal Patties. + +Put in a stew-pan a generous half pint of white sauce with a pint of +cooked veal, cut into dice, and a teaspoonful of lemon juice. Stir +until very hot. Fill the shells, and serve. + + +Lobster Patties. + +One pint of lobster, cut into dice; half a pint of white sauce, a +speck of cayenne, one-eighth of a teaspoonful of mustard. Heat all +together. Fill the shells and serve. + + +Oyster Patties. + +One pint of small oysters, half a pint of cream, a large tea-spoonful +of flour, salt, pepper. Let the cream come to a boil. Mix the flour +with a little cold milk, and stir into the boiling cream. Season with +salt and pepper. While the cream is cooking let the oysters come to a +boil in their own liquor. Skim carefully, and drain off all the +liquor. Add the oysters to the cream, and boil up once. Fill the patty +shells, and serve. The quantities given are enough for eighteen +shells. + + +Crust Patties. + +Cut a loaf of stale bread in slices an inch thick. With the patty +cutter, press out as many pieces as you wish patties, and with a +smaller cutter, press half through each piece. Place this second +cutter as near the centre as possible when using. Put the pieces in +the frying basket and plunge into boiling fat for half a minute. Take +out and drain, and with a knife, remove the centre crusts and take out +the soft bread; then fill, and put on the centre pieces. + +Filling for crusts: Put two table-spoonfuls of butter in the frying- +pan, and when hot, add one of flour. Stir until smooth and brown. Add +one cupful of stock. Boil one minute, and stir in one pint of cooked +veal, cut rather fine. Season with salt, pepper, and a little lemon +juice. When hot, fill the crusts. Any kind of cold meat can be served +in this manner. + + + Sweetbreads. + +Sweetbreads are found in calves and lambs. The demand for calves' +sweetbreads has grown wonderfully within the past ten years. In all +our large cities they sell at all times of the year for a high price, +but in winter and early spring they cost more than twice as much as +they do late in the spring and during the summer. The throat and heart +sweetbreads are often sold as one, but in winter, when they bring a +very high price, the former is sold for the same price as the latter. +The throat sweetbread is found immediately below the throat. It has an +elongated form, is not so firm and fat, and has not the fine flavor of +the heart sweetbread. The heart sweetbread is attached to the last +rib, and lies near the heart. The form is somewhat rounded, and it is +smooth and firm. + + +To Clean Sweetbreads. + +Carefully pull off all the tough and fibrous skin. Place them in a +dish of cold water for ten minutes or more, and they are then ready to +be boiled. They must always be boiled twenty minutes, no matter what +the mode of cooking is to be. + + +Sweetbreads Larded and Baked. + +When the sweetbreads have been cleaned, draw through each one four +very thin pieces of pork (about the size of a match). Drop them into +cold water for five or ten minutes, then into hot water, and boil +twenty minutes. Take out, spread with butter, dredge with salt, pepper +and flour, and bake twenty minutes in a quick oven. Serve with green +peas, well drained, seasoned with salt and butter, and heaped in the +centre of the dish. Lay the sweetbreads around them, and pour a cream +sauce around the edge of the dish. Garnish with parsley. One pint of +cream sauce is sufficient for eight or ten sweetbreads. + + +Sweetbread Sauté. + +One sweetbread, after being boiled, split and cut in four pieces. +Season with salt and pepper. Put in a small frying-pan one small +table-spoonful of butter and the same quantity of flour. When hot, put +in the sweetbreads; turn constantly until a light brown. They will fry +in about eight minutes. Serve with cream sauce or tomato sauce. + + +Broiled Sweetbreads. + +Split the sweetbread after being boiled. Season with salt and pepper, +rub thickly with butter and sprinkle with flour. Broil over a rather +quick fire, turning constantly. Cook about ten minutes, and serve with +cream sauce. + + +Breaded Sweetbreads. + +After being boiled, split them, and season with salt and pepper; then +dip in beaten egg and cracker crumbs. Fry a light brown in hot lard. +Serve with tomato sauce. + + +Sweetbreads in Cases. + +Cut the sweetbreads, after being boiled, in very small pieces. Season +with salt and pepper, and moisten well with cream sauce. Fill the +paper cases, and cover with bread crumbs. Brown, and serve. + + +Pancakes. + +Six eggs, a pint of milk, one heaping teaspoonful of salt, one cupful +of flour, one table-spoonful of sugar, one of melted butter or of +salad oil. Beat the eggs very light, and add the milk. Pour one-third +of this mixture on the flour, and beat until perfectly smooth and +light; then add the remainder and the other ingredients. Heat and +butter an omelet pan. Pour into it a thin layer of the mixture. When +brown on one side, turn, and brown the other. Roll up, sprinkle with +sugar, and serve hot. Or, cover with a thin layer of jelly, and roll. +A number of them should be served on one dish. + + + + +SALADS. + +A salad should come to the table fresh and crisp. The garnishes should +be of the lightest and freshest kind. Nothing is more out of place +than a delicate salad covered with hard-boiled eggs, boiled beets, +etc. A salad with which the mayonnaise dressing is used, should have +only the delicate white leaves of the celery, or the small leaves from +the heart of the lettuce, and these should be arranged in a wreath at +the base, with a few tufts here and there on the salad. The contrast +between the creamy dressing and the light green is not great, but it +is pleasing. In arranging a salad on a dish, or in a bowl, handle it +very lightly. Never use pressure to get it into form. When a jelly +border is used with salads, some of it should be helped with the +salad. The small round radishes may be arranged in the dish with a +lettuce salad. In washing lettuce great care must be taken not to +break or wilt it. The large, dark green leaves are not nice for salad. +As lettuce is not an expensive vegetable, it is best, when the heads +are not round and compact, to buy an extra one and throw the large +tough leaves away. In winter and early spring, when lettuce is raised +in hot-houses, it is liable to have insects on it. Care must be taken +that all are washed off. Only the white, crisp parts of celery should +be used in salads. The green, tough parts will answer for stews and +soups. Vegetable salads can be served for tea and lunch and with, or +after, the meats at dinner. The hot cabbage, red cabbage, celery, +cucumber and potato salads, are particularly appropriate for serving +with meats. The lettuce salad, with the French dressing, and the +dressed celery, are the best to serve after the meats. A rich salad, +like chicken, lobster or salmon, is out of place at a company dinner. +It is best served for suppers and lunches. The success of a salad +(after the dressing is made) depends upon keeping the lettuce or +celery crisp and not adding meat or dressing to it until the time for +serving. + + +Mayonnaise Dressing. + +A table-spoonful of mustard, one of sugar, one-tenth of a teaspoonful +of cayenne, one teaspoonful of salt, the yolks of three uncooked eggs, +the juice of half a lemon, a quarter of a cupful of vinegar, a pint of +oil and a cupful of whipped cream. Beat the yolks and dry ingredients, +until they are very light and thick, with either a silver or wooden +spoon--or, better still, with a Dover beater of second size. The bowl +in which the dressing is made should be set in a pan of ice water +during the beating. Add a few drops of oil at a time until the +dressing becomes very _thick_ and rather hard. After it has +reached this stage the oil can be added more rapidly. When it gets so +thick that the beater turns hard, add a little vinegar. When the last +of the oil and vinegar has been added it should be very thick. Now add +the lemon juice and whipped cream, and place on ice for a few hours, +unless you are ready to use it. The cream may be omitted without +injury. + + +Salad Dressing Made at the Table. + +The yolk of a raw egg, a table-spoonful of mixed mustard, one-fourth +of a teaspoonful of salt, six table-spoonfuls of oil. Stir the yolk, +mustard and salt together with a fork until they begin to thicken. Add +the oil, gradually, stirring all the while. More or less oil can be +used. + + +Cream Salad Dressing. + +Two eggs, three table-spoonfuls of vinegar, one of cream, one +teaspoonful of sugar, one-fourth of a teaspoonful of salt, one-fourth +of a teaspoonful of mustard. Beat two eggs well. Add the sugar, salt +and mustard, then the vinegar, and the cream. Place the bowl in a +basin of boiling water, and stir until about the thickness of rich +cream. If the bowl is thick and the water boils all the time, it will +take about five minutes. Cool, and use as needed. + + +Red Mayonnaise Dressing. + +Lobster "coral" is pounded to a powder, rubbed through a sieve, and +mixed with mayonnaise dressing. This gives a dressing of a bright +color. Or, the juice from boiled beets can be used instead of "coral." + + +Green Mayonnaise Dressing. + +Mix enough spinach green with mayonnaise sauce to give it a bright +green color. A little finely-chopped parsley can be added. + + +Aspic Mayonnaise Dressing. + +Melt, but heat only slightly, one cupful of aspic jelly; or, one +cupful of consommé will answer, if it is well jellied. Put in a bowl +and place in a basin of ice water. Have ready the juice of half a +lemon, one cupful of salad oil, one-fourth of a cupful of vinegar, one +table-spoonful of sugar, one scant table-spoonful of mustard, one +teaspoonful of salt and one-tenth of a teaspoonful of cayenne. Mix the +dry ingredients with the vinegar. Beat the jelly with a whisk, and as +soon as it begins to thicken, add the oil and vinegar, a little at a +time. Add the lemon juice the last thing. You must beat all the time +after the bowl is placed in the ice water. This gives a whiter +dressing than that made with the yolks of eggs. + + +Boiled Salad Dressing. + +Three eggs, one table-spoonful each of sugar, oil and salt a scant +table-spoonful of mustard, a cupful of milk and one of vinegar. Stir +oil, salt, mustard and sugar in a bowl until perfectly smooth. Add the +eggs, and beat well; then add the vinegar, and finally the milk. Place +the bowl in a basin of boiling water, and stir the dressing until it +thickens like soft custard. The time of cooking depends upon the +thickness of the bowl. If a common white bowl is used, and it is +placed in water that is boiling at the time and is kept constantly +boiling, from eight to ten minutes will suffice; but if the bowl is +very thick, from twelve to fifteen minutes will be needed. The +dressing will keep two weeks if bottled tightly and put in a cool +place. + + +Sour Cream Salad Dressing. + +One cupful of sour cream, one teaspoonful +of salt, a speck of cayenne, one table-spoonful of lemon juice, three +of vinegar, one teaspoonful of sugar. Mix all together thoroughly. +This is best for vegetables. + + +Sardine Dressing. + +Pound in a mortar, until perfectly smooth, the yolks of four hard- +boiled eggs and three sardines, which have been freed of bones, if +there were any. Add the mixture to any of the thick dressings, like +the mayonnaise or the boiled. This dressing is for fish. + + +Salad Dressing Without Oil. + +The yolks of four uncooked eggs, one table-spoonful of salt, one +heaping teaspoonful of sugar, one heaping teaspoonful of mustard, +half a cupful of clarified chicken fat, a quarter of a cupful of +vinegar, the juice of half a lemon, a speck of cayenne. Make as +directed for mayonnaise dressing. + + +Salad Dressing made with Butter. + +Four table-spoonfuls of butter, one of flour, one table-spoonful of +salt, one of sugar, one heaping teaspoonful of mustard, a speck of +cayenne, one cupful of milk, half a cupful of vinegar, three eggs. Let +the butter get hot in a sauce-pan. Add the flour, and stir until +smooth, being careful not to brown. Add the milk, and boil up. Place +the sauce-pan in another of hot water. Beat the eggs, salt, pepper, +sugar and mustard together, and add the vinegar. Stir this into the +boiling mixture, and stir until it thickens like soft custard, which +will be in about fire minutes. Set away to cool; and when cold, +bottle, and place in the ice-chest. This will keep two weeks. + + +Bacon Salad Dressing. + +Two table-spoonfuls of bacon or pork fat, one of flour, one of lemon +juice, half a teaspoonful of salt, one teaspoonful of sugar, one of +mustard, two eggs, half a cupful of water, half a cupful of vinegar. +Have the fat hot. Add the flour, and stir until smooth, but not brown. +Add the water, and boil up once. Place the sauce-pan in another of +boiling water. Have the eggs and seasoning beaten together. Add the +vinegar to the boiling mixture, and stir in the beaten egg. Cook four +minutes, stirring all the while. Cool and use. If corked tightly, this +will keep two weeks in a cold place. + + +French Salad Dressing. + +Three table-spoonfuls of oil, one of vinegar, one salt-spoonful of +salt, one-half a salt-spoonful of pepper. Put the salt and pepper in a +cup, and add one table-spoonful of the oil. When thoroughly mixed, add +the remainder of the oil and the vinegar. This is dressing enough for +a salad for six persons. If you like the flavor of onion, grate a +little juice into the dressing. The juice is obtained by first peeling +the onion, and then grating with a coarse grater, using a good deal of +pressure. Two strokes will give about two drops of juice--enough for +this rule. + + +Chicken Salad. + +Have cold roasted or boiled chicken free of skin, fat and bones. Place +on a board, and cut in long, thin strips, and cut these into dice. +Place in an earthen bowl (there should be two quarts), and season with +four table-spoonfuls of vinegar, two of oil, one teaspoonful of salt +and one-half of a teaspoonful of pepper. Set away in a cold place for +two or three hours. Scrape and wash enough of the tender white celery +to make one quart. Cut this, with a sharp knife, in pieces about half +an inch thick. Put these in the ice chest until serving time. Make the +mayonnaise dressing. Mix the chicken and celery together, and add half +of the dressing. Arrange in a salad bowl or on a flat dish, and pour +the remainder of the dressing over it. Garnish with white celery +leaves. Or, have a jelly border, and arrange the salad in this. Half +celery and half lettuce is often used for chicken salad. Many people, +when preparing for a large company, use turkey instead of chicken, +there being so much more meat in the same number of pounds of the raw +material; but the salad is not nearly so nice as with chicken. If, +when the chicken or fowl is cooked, it is allowed to cool in the water +in which it is boiled, it will be juicier and tenderer than if taken +from the water as soon as done. + + +Lobster Salad. + +Cut up and season the lobster the same as chicken. Break the leaves +from a head of lettuce, one by one, and wash them singly in a large +pan of cold water. Put them in a pan of ice water for about ten +minutes, and then shake in a wire basket, to free them of water. Place +in the ice chest until serving time. When ready to serve, put two or +three leaves together in the form of a shell, and arrange these shells +on a flat dish. Mix one-half of the mayonnaise dressing with the +lobster. Put a table-spoonful of this in each cluster of leaves. +Finish with a teaspoonful of the dressing on each spoonful of lobster. +This is an exceedingly inviting dish. Another method is to cut or tear +the leaves rather coarse, and mix with the lobster. Garnish the border +of the dish with whole leaves. There should be two-thirds lobster to +one-third lettuce. + + +Salmon Salad. + +One quart of cooked salmon, two heads of lettuce, two table-spoonfuls +of lemon juice, one of vinegar, two of capers, one teaspoonful of +salt, one-third of a teaspoonful of pepper, one cupful of mayonnaise +dressing, or the French dressing. Break up the salmon with two silver +forks. Add to it the salt, pepper, vinegar and lemon juice. Put in the +ice chest or some other cold place, for two or three hours. Prepare +the lettuce as directed for lobster salad. At serving time, pick out +leaves enough to border the dish. Cut or tear the remainder in pieces, +and arrange these in the centre of a flat dish. On them heap the +salmon lightly, and cover with the dressing. Now sprinkle on the +capers. Arrange the whole leaves at the base, and, if you choose, lay +one-fourth of a thin slice of lemon on each leaf. + + +Oyster Salad. + +One pint of celery, one quart of oysters, one-third of a cupful of +mayonnaise dressing, three table-spoonfuls of vinegar, one of oil, +half a teaspoonful of salt, one-eighth of a teaspoonful of pepper, one +table-spoonful of lemon juice. Let the oysters come to a boil in their +own liquor. Skim well and drain. Season them with the oil, salt, +pepper, vinegar and lemon juice. When cold, put in the ice chest for +at least two hours. Scrape and wash the whitest and tenderest part of +the celery, and, with a sharp knife, cut in _very_ thin slices. +Put in a bowl with a large lump of ice, and set in the ice chest until +serving time. When ready to serve, drain the celery, and mix with the +oysters and half of the dressing. Arrange in the dish, pour the +remainder of the dressing over, and garnish with white celery leaves. + + +Sardine Salad. + +Arrange one quart of any kind of cooked fish on a bed of crisp +lettuce. Split six sardines, and if there are any bones, remove them. +Cover the fish with the sardine dressing. Over this put the sardines, +having the ends meet in the centre of the dish. At the base, of the +dish mate a wreath of thin slices of lemon. Garnish with parsley or +lettuce, and serve immediately. + + +Shad Roe Salad. + +Three shad roe, boiled in salted water twenty minutes. When cold, cut +in _thin_ slices. Season and set away, the same as salmon. Serve +the same as salmon, except omit the capers, and use chopped pickled +beet. + + +Salads of Fish. + +All kinds of cooked fish can be served in salads. Lettuce is the best +green salad to use with them, but all green vegetables, when cooked +and cold, can be added to the fish and dressing. The sardine and +French dressings are the best to use with fish. + + +Polish Salad. + +One quart of cold game or poultry, cut very fine; the French dressing, +four hard-boiled eggs, one large, or two small heads of lettuce. +Moisten the meat with the dressing, and let it stand in the ice chest +two or three hours. Rub the yolks of the eggs to a powder, and chop +the whites very fine. Wash the lettuce and put in the ice chest until +serving time. When ready to serve, put the lettuce leaves together and +cut in long, narrow strips with a _sharp_ knife, or tear it with +a fork. Arrange on a dish, heap the meat in the centre, and sprinkle +the egg over all. + + +Beef Salad. + +One quart of cold roasted or stewed beef--it must be very tender, +double the rule for French dressing, one table-spoonful of chopped +parsley, and one of onion juice, to be mixed with the dressing. Cut +the meat in _thin_ slices, and then into little squares. Place a +layer in the salad bowl, sprinkle with parsley and dressing, and +continue this until all the meat is used. Garnish with parsley, and +keep in a cold place for one of two hours. Any kind of meat can be +used instead of beef. + + +Meat and Potato Salad. + +Prepare the meat as directed for beef salad, using, however, one-half +the quantity. Add one pint of cold boiled potatoes, cut in thin +slices, and dressing. Garnish, and set away as before. These salads +can be used as soon as made, but the flavor is improved by their +standing an hour or more. + + +Bouquet Salad. + +Four hard-boiled eggs, finely chopped; one head of lettuce, or one +pint of water cresses; a large bunch of nasturtium blossoms or +buttercups, the French dressing, with the addition of one teaspoonful +of sugar. Wash the lettuce or cresses, and throw into ice water. When +crisp, take out, and shake out all the water. Cut or tear in pieces. +Put a layer in the bowl, with here and there a flower, and sprinkle in +half of the egg and half the dressing. Repeat this. Arrange the +flowers in a wreath, and put a few in the centre. Serve immediately. + + +Cauliflower Salad. + +Boil one large cauliflower with two quarts of water and one table- +spoonful of salt, for half an hour. Take up and drain. When cold, +divide into small tufts. Arrange on the centre of a dish and garnish +with a border of strips of pickled beet. Pour cream dressing, or a +cupful of mayonnaise dressing, over the cauliflower. Arrange a star of +the pickled beet in the centre. Serve immediately. + + +Asparagus Salad. + +Boil two bunches of asparagus with one quart of water and one table- +spoonful of salt, for twenty minutes. Take up and drain on a sieve. +When cold, cut off the tender points, and arrange diem on the dish. +Pour on cream salad dressing. + + +Asparagus and Salmon Salad. + +Prepare the asparagus as before directed. Season a quart of cooked +salmon with one teaspoonful of salt, one-third of a teaspoonful of +pepper, three table-spoonfuls of oil, one of vinegar and two of lemon +juice. Let this stand in the ice chest at least two hours. Arrange the +salmon in the centre of the dish and the asparagus points around it. +Cover the fish with one cupful of mayonnaise dressing. Garnish the +dish with points of lemon. Green peas can be used instead of +asparagus. + + +Cucumber Salad. + +Cut about one inch off of the point of the cucumber, and pare. (The +bitter juice is in the point, and if this is not cut off before +paring, the knife carries the flavor all through the cucumber.) Cut in +thin slices, cover with cold water, and let stand half an hour. Drain, +and season with French dressing. If oil is not liked it can be +omitted. + + +Tomato Salad. + +Pare ripe tomatoes (which should be very cold), and cut in thin +slices. Arrange on a flat dish. Put one teaspoonful of mayonnaise +dressing in the centre of each slice. Place a delicate border of +parsley around the dish, and a sprig here and there between the slices +of tomato. + + +Cabbage Salad. + +One large head of cabbage, twelve eggs, two small cupfuls of sugar, +two teaspoonfuls of salt, one table-spoonful of melted butter, two +teaspoonfuls of mustard, one cupful of vinegar, or more, if you like. +Divide the cabbage into four pieces, and wash well in cold water. Take +off all the wilted leaves and cut out the tough, hard parts. Cut the +cabbage very fine with a _sharp_ knife. Have the eggs boiled +hard, and ten of them chopped fine. Add these and the other +ingredients to the cabbage. Arrange on a dish and garnish with the two +remaining eggs and pickled beets. + + +Hot Cabbage Salad. + +One quart of finely-shaved cabbage, two table-spoonfuls of bacon or +pork fat, two large slices of onion, minced _very fine_; one +teaspoonful of salt, one-fourth of a teaspoonful of pepper, half a +cupful of vinegar, one teaspoonful of sugar. Pry the onion in the fat +until it becomes yellow; then add the other ingredients. Pour the hot +mixture on the cabbage. Stir well, and serve at once. Lettuce can be +served in the same manner. + + +Vegetable Salad. + +A spoonful of green parsley, chopped fine with a knife; six potatoes, +half of a small turnip, half of a carrot, one small beet. Cut the +potatoes in small slices, the beet a little finer, and the turnip and +carrot very fine. Mix all thoroughly. Sprinkle with a scant +teaspoonful of salt--unless the vegetables were salted in cooking, and +add the whole French dressing, or half a cupful of the boiled +dressing. Keep very cool until served. + + +Red Vegetable Salad. + +One pint of cold boiled potatoes, one pint of cold boiled beets, one +pint of uncooked red cabbage, six table-spoonfuls of oil, eight of red +vinegar (that in which beets have been pickled), two teaspoonfuls of +salt (unless the vegetables have been cooked in salted water), half a +teaspoonful of pepper. Cut the potatoes in _thin_ slices and the +beets fine, and slice the cabbage as thin as possible. Mix all the +ingredients. Let stand in a cold place one hour; then serve. Red +cabbage and celery may be used together. Use the French dressing. + + +Potato Salad. + +Ten potatoes, cut fine; the French dressing, with four or five drops +of onion juice in it, and one table-spoonful of chopped parsley. + + +Potato Salad, No. 2. + +One quart of potatoes, two table-spoonfuls of grated onion, two of +chopped parsley, four of chopped beet and enough of any of the +dressings to make moist. The sardine is the best for this. Pare and +cut the potatoes in thin slices, while hot. Mix the other ingredients +with them, and put away in a cool place until serving time. This is +better for standing two or three hours. + + +Cooked Vegetables in Salad. + +Nearly every kind of cooked vegetables can be served in salads. They +can be served separately or mixed. They must be cold and well drained +before the dressing is added. Any of the dressings given, except +sardine, can be used. + + +Dressed Celery. + +Scrape and wash the celery. Let it stand in ice water twenty minutes, +and shake dry. With a sharp knife, cut it in pieces about an inch +long. Put in the ice chest until serving time; then moisten well with +mayonnaise dressing. Arrange in the salad bowl or on a flat dish. +Garnish with a border of white celery leaves or water-cresses. When +served on a flat dish, points of pickled beets, arranged around the +base, make an agreeable change. + + +Lettuce Salad. + +Two small, or one large head of lettuce. Break off all the leaves +carefully, wash each separately, and throw into a pan of ice water, +where they should remain an hour. Put them in a wire basket or coarse +towel, and _shake_ out all the water. Either cut the leaves with +a sharp knife, or tear them in large pieces. Mix the French dressing +with them, and serve immediately. Beets, cucumbers, tomatoes, +cauliflower, asparagus, etc., can each be served as a salad, with +French or boiled dressing. Cold potatoes, beef, mutton or lamb, cut +fine, and finished with either dressing, make a good salad. + + + + +MEAT AND FISH SAUCES. + + +Brown Sauce. + +One pound of round beef, one pound of veal cut from the lower part of +the leg; eight table-spoonfuls of butter, one onion, one large slice +of carrot, four cloves, a small piece of mace, five table-spoonfuls of +flour, salt and pepper to taste, four quarts of stock. Cut the meat in +small pieces. Rub three spoonfuls of the butter on the bottom of a +large stew-pan. Put in the meat, and cook half an hour, stirring +frequently. Add the vegetables, spice, a bouquet of sweet herbs and +one quart of the stock. Simmer this two hours, and add the remainder +of the stock. Half a dozen mushrooms will improve the flavor greatly. +Put the remainder of the butter in a frying-pan, and when hot, add the +flour. Stir until dark brown, and as soon as it begins to boil, add to +the sauce. Simmer one hour longer. Season with salt and pepper, and +strain through a fine French sieve or gravy strainer. Skim off the +fat, and the sauce is ready to use. This will keep a week in winter. +It is the foundation for an fine dark sauces, and will well repay for +the trouble and expense of making. + + +White Sauce. + +Make the white sauce the same as the brown, but use all veal and white +stock. When the butter and flour are cooked together be careful that +they do not get browned. + + +White Sauce, No. 2. + +One quart of milk, four table-spoonfuls of butter, four of flour, a +small slice of onion, two sprigs of parsley, salt and pepper to taste. +Put the milk, onion and parsley on in the double boiler. Mix the +butter and flour together until smooth and light. When the milk boils, +stir four table-spoonfuls of it into the butter and flour, and when +this is well mixed, stir it into the boiling milk. Cook eight minutes. +Strain, and serve. This sauce is best with fish. + + +White Sauce, No. 3. + +One large slice of onion, one small slice of carrot, a clove, a small +piece of mace, twelve pepper-corns, two table-spoonfuls of flour, two +heaping table-spoonfuls of butter, one quart of cream--not very rich, +salt to taste. Cook the spice and vegetables slowly in the butter for +twenty minutes. Add the flour, and stir until smooth, being careful +not to brown. Add the cream, gradually, stirring all the while. Boil +for two minutes. Strain, and serve. This sauce is good for veal and +chicken cutlets, _quenelles_, sweetbreads, etc. + + +White Sauce, No. 4. + +One pint of milk, one of cream, four table-spoonfuls of flour, the +yolks of two eggs, salt and pepper to taste. Put the milk and cream on +in the double boiler, reserving one cupful of the milk. Pour eight +table-spoonfuls of the milk on the flour, stir until perfectly smooth, +and add the remainder of the milk. Stir this into the other milk when +it boils. Stir the sauce for two minutes; then cover, and cook eight +minutes longer. Season well with salt and pepper. Beat the yolks of +the eggs with four spoonfuls of cream or milk. Stir into the sauce, +and remove from the fire immediately. The eggs may be omitted, if you +choose. One table-spoonful of chopped parsley stirred into the sauce +just before taking from the fire, is an improvement. This sauce is +nice for all kinds of boiled fish, but particularly for boiled salt +fish. + + +Bechamel Sauce. + +One pint of white sauce, one pint of rich cream, salt, pepper. Let the +sauce and cream come to a boil separately. Mix them together, and boil +up once. Strain, and serve. + + +Cream Bechamel Sauce. + +Three table-spoonfuls of butter, three scant ones of flour, ten +pepper-corns, a small piece of mace, half an onion, a large slice of +carrot, two cupfuls of white stock, one of cream, salt, a little +nutmeg, two sprigs of parsley, one of thyme and one bay leaf. Tie the +parsley, bay leaf and thyme together. Rub the butter and flour to a +smooth paste. Put all the ingredients, except the cream, in a stew- +pan, and simmer half an hour, stirring frequently; add the cream, and +boil up once. Strain, and serve. + + +Allemande Sauce. + +One pint of white sauce, the yolks of six eggs, the juice of half a +lemon, one table-spoonful of mushroom ketchup, one table-spoonful of +butter, half a cupful of cream, salt, pepper, a grating of nutmeg. Let +the sauce come to a boil. Place the sauce-pan in another of boiling +water, and add all the seasoning except the lemon. Beat the yolks of +eggs and the cream together, and add to the sauce. Stir three minutes. +Take off, add the lemon juice, and strain. + + +Cream Sauce. + +One pint of cream, one generous table-spoonful of flour, and salt and +pepper to taste. Let the cream come to a boil. Have the flour mixed +smooth with half a cupful of cold cream, reserved from the pint, and +stir it into the boiling cream. Add seasoning, and boil three minutes. +This sauce is good for delicate meats, fish and vegetables, and to +pour around croquettes and baked and Quaker omelets. + +Cream Sauce, No. 2. + +One cupful of milk, a teaspoonful of flour and a table-spoonful of +butter, salt and pepper. Put the butter in a small frying-pan, and +when hot, _but not brown,_ add the flour. Stir until smooth; then +gradually add the milk. Let it boil up once. Season to taste with salt +and pepper, and serve. This is nice to cut cold potatoes into and let +them just heat through. They are then creamed potatoes. It also +answers as a sauce for other vegetables, omelets, fish and +sweetbreads, or, indeed, for anything that requires a white sauce. If +you have plenty of cream, use it, and omit the butter. + + +Polish Sauce. + +One pint of stock, two table-spoonfuls of butter, four of grated +horseradish, one of flour, one of chopped parsley, the juice of one +lemon, one teaspoonful of sugar, salt, pepper. Cook the butter and +flour together until smooth, but not brown. Add the stock; and when it +boils, add all the other ingredients except the parsley. Boil up once, +and add the parsley. This sauce is for roast veal. + + +Robert Sauce. + +Two cupfuls of stock, two small onions, four table-spoonfuls of +butter, one heaping table-spoonful of flour, one tea-spoonful of dry +mustard, one of sugar, a speck of cayenne, two table-spoonfuls of +vinegar, salt. Cut the onions into dice, and put on with the butter. +Stir until they begin to color; then add the flour, and stir until +brown. As soon as it boils, add the stock and other ingredients, and +simmer five minutes. Skim, and serve. + + +Supreme Sauce. + +Add to one pint of white sauce three finely-chopped mushrooms, the +juice of half a lemon and one table-spoonful of butter. Simmer all +together ten minutes. Rub through the strainer and use. + +Olive Sauce. + +Two dozen queen olives, one pint of rich stock, the juice of one +lemon, two table-spoonfuls of salad oil, one of flour, salt, pepper, a +small slice of onion. Let the olives stand in hot water half an hour, +to extract the salt. Put the onion and oil in the stew-pan, and as +soon as the onion begins to color, add the flour. Stir until smooth, +and add the stock. Set back where it will simmer. Pare the olives, +round and round, close to the stones, and have the pulp in a single +piece. If this is done carefully with a sharp knife, in somewhat the +same way that an apple skin is removed whole, the olives will still +have their natural shape after the stones are taken out. Put them in +the sauce, add the seasoning, and simmer twenty minutes. Skim +carefully, and serve. If the sauce is liked thin, half the amount of +flour given can be used. This sauce is for roast ducks and other game. + + +Flemish Sauce. + +Cut a cupful of the red part of a carrot into _very small_ dice. +Cover with boiling water, and simmer one hour. Put three table- +spoonfuls of butter, two of flour, a slice of carrot, an onion, cut +fine; a blade of mace and twenty pepper-corns in a sauce-pan. Stir +over the fire one minute, and add two cupfuls of stock. Simmer gently +half an hour. Add a cupful of cream, boil up once, and strain. Now add +the cooked carrot, one table-spoonful of chopped parsley, two of +chopped cucumber pickles and, if you like, one of grated horseradish. +Taste to see if salt enough. + + +Chestnut Sauce. + +One pint of shelled chestnuts, one quart of stock, one teaspoonful of +lemon juice, one table-spoonful of flour, two of butter, salt, pepper. +Boil the chestnuts in water for about three minutes; then plunge them +into cold water, and rub off the dark skins. Put them on to cook with +the stock, and boil gently until they will mash readily (it will take +about an hour). Mash as fine as possible. Put the butter and flour in +a sauce-pan and cook until a dark brown. Stir into the sauce, and cook +two minutes. Add the seasoning, and rub all through a sieve. This +sauce is for roast turkey. When, to be served with boiled turkey, use +only a pint and a half of stock; rub the butter and flour together, +and stir into the boiling mixture; rub through the sieve as before; +add half a pint of cream to the sauce; return to the fire, boil up +once, and serve. The chestnuts used are twice as large as the native +fruit All first-class provision dealers and grocers keep them. + + +Celery Sauce. + +Cut the tender parts of a head of celery _very fine._ Pour on +water enough to cover them, and no more. Cover the sauce-pan, and set +where it will simmer one hour. Mix together two table-spoonfuls of +flour and four of butter. When the celery has been boiling one hour, +add to it the butter and flour, one pint of milk or cream, and salt +and pepper. Boil up once, and serve. + + +Brown Mushroom Sauce. + +One forty-cent can of French mushrooms, two cupfuls of stock, two +table-spoonfuls of flour, four of butter, salt, pepper. Melt the +butter. Add the flour, and stir until a very dark brown; then +gradually add the stock. When this boils up, add the liquor from the +mushrooms. Season, and simmer twenty minutes. Skim off any fat that +may rise to the top. Add the mushrooms, and simmer five minutes +longer. Too much cooking toughens the mushrooms. This sauce is to be +served with any kind of roasted, broiled or braised meats. It is +especially nice with beef. + + +Brown Mushroom Sauce, No, 3. + +One pint of stock, two cloves, one small slice each of turnip, carrot +and onion, three table-spoonfuls of butter, two of flour, half a can +of mushrooms, or one-eighth of a pound of the fresh vegetable. Cut the +vegetables in small pieces, and fry in the butter with the cloves +until brown. Add the flour, and stir until dark brown; then gradually +add the stock. Chop the mushrooms, stir into the sauce, and simmer +half an hour. Rub through the sieve. Use the same as the other brown +mushroom sauce. + + +White Mushroom Sauce. + +Hake a mushroom sauce like the first, using one cupful of white stock +and one cupful of cream, and cooking the butter only until smooth. Do +not let it become browned. + + +Beurre Noir. + +Two table-spoonfuls of butter, one of vinegar, one of chopped parsley, +one teaspoonful of lemon juice, half a tea-spoonful of salt, one +quarter of a teaspoonful of pepper. Put the butter in a frying-pan, +and when very hot, add the parsley and then the other ingredients. +Boil up once. This sauce is for fried and broiled fish, and it is +poured over the fish before sending to the table. + + +Maitre d' Hotel Butter. + +Four table-spoonfuls of butter, one of vinegar, one of lemon juice, +half a teaspoonful of salt, one quarter of a teaspoonful of pepper, +one teaspoonful of chopped parsley. Beat the butter to a cream, and +gradually beat in the seasoning. This sauce is spread on fried and +broiled meats and fish instead of butter. It is particularly nice for +fish and beefsteak. + + +Maître d' Hôtel Sauce. + +One pint of white stock, the yolks of three eggs, one heaping table- +spoonful of corn-starch. Put the stock on to boil, reserving one-third +of a cupful for the corn-starch. Mix the corn-starch with the cold +stock and stir into the boiling. Boil gently for five minutes. Prepare +the _maître d' hotel_ butter as directed in the rule, and add to +it the yolks of the eggs. Gradually stir into this the boiling +mixture. After placing the sauce-pan in another of boiling water, stir +constantly for three minutes. Take off, and serve. + + +Hollandaise Sauce. + +Half a tea-cupful of butter, the juice of half a lemon, the yolks of +two eggs, a speck of cayenne, half a cupful of boiling water, half a +teaspoonful of salt. Beat the butter to a cream; then add the yolks, +one by one, the lemon juice, pepper and salt. Place the bowl in which +these are mixed in a sauce-pan of boiling water. Beat with an egg- +beater until the sauce begins to thicken (about a minute), and add the +boiling water, beating all the time. When like a soft custard it is +done. The bowl, if thin, must be kept over the fire only about five +minutes, provided the water boils all the time. The sauce should be +poured around meat or fish when it is on the dish. + + +Lobster Sauce. + +One small lobster, four table-spoonfuls of butter, two of flour, one- +fifth of a teaspoonful of cayenne, two table-spoonfuls of lemon juice, +one pint of boiling water. Cut the meat into dice. Pound the "coral" +with one table-spoonful of the butter. Rub the flour and the remainder +of the butter to a smooth paste. Add the water, pounded "coral" and +butter, and the seasoning. Simmer five minutes, and then strain on the +lobster. Boil up once, and serve. This sauce is for all kinds of +boiled fish. + + +Butter Sauce. + +Two table-spoonfuls of flour, half a cupful of butter and one pint of +boiling water. Work the flour and butter together until light and +creamy, and gradually add the boiling water. Stir constantly until it +comes to a boil, but do not let it boil. Take from the fire, and +serve. A table-spoonful of lemon juice and a speck of cayenne may be +added if you choose. A table-spoonful of chopped parsley also gives an +agreeable change. + + +White Oyster Sauce. + +One pint of oysters, three table-spoonfuls of butter, one heaping +table-spoonful of flour, one of lemon juice, salt, pepper, a speck of +cayenne. Wash the oysters in enough water, with the addition of the +oyster liquor, to make a pint. Work the butter and flour to a smooth +paste. Let the water and oyster juice come to a boil. Skim, and pour +on the flour and butter. Let come to a boil, and add the oysters and +seasoning. Boil up once, and serve. Half a cupful of the water may be +omitted and half a cupful of boiling cream added at the last moment. + + +Brown Oyster Sauce. + +The same ingredients as for the white sauce. Put the butter and flour +in the sauce-pan and stir until a dark brown. Add the skimmed liquor, +boil up, and add the other ingredients. Boil up once more, and serve. +In the brown sauce stock can be used instead of water. The sauce is +served with broiled or stewed beefsteak. + + +Shrimp Sauce. + +Make a butter sauce, and add to it two table-spoonfuls of essence of +anchovy and half a pint of canned shrimp. Stir well, and it is ready +to serve. + + +Anchovy Sauce. + +Make the butter sauce, and stir into it four table-spoonfuls of +essence of anchovy and one of lemon juice. + + +Egg Sauce. + +Six hard-boiled eggs, chopped fine with a silver, knife or spoon; half +a cupful of boiling cream or milk, and the butter sauce. Make the +sauce, add the boiling cream or milk, and then the eggs. Stir well, +and serve. + + +Fine Herbs Sauce. + +One table-spoonful of chopped onion, two of chopped mushroom, one of +chopped parsley, two of butter, salt, pepper, one pint of white sauce, +No. 3. Put the butter and chopped ingredients in a sauce-pan and stir +for one minute over the fire. Add the sauce, and boil up once. + + +Caper Sauce. + +Make a butter sauce, and stir into it one table-spoonful of lemon +juice, two of capers, and one of essence of anchovy. + + +Mustard Sauce. + +Stir three table-spoonfuls of mixed mustard and a speck of cayenne +into a butter sauce. This is nice for devilled turkey and broiled +smoked herrings. + + +Curry Sauce. + +One table-spoonful of butter, one of flour, one teaspoonful of curry +powder, one large slice of onion, one large cupful of stock, salt and +pepper to taste. Cut the onion fine, and fry brown in the butter.. Add +the flour and curry powder. Stir for one minute, add the stock, and +season with the salt and pepper. Simmer five minutes; then strain, and +serve. This sauce can be served with a broil or _sauté_ of meat +or fish. + + +Vinaigrette Sauce. + +One teaspoonful of white pepper, one of salt, half a teaspoonful of +mustard, half a cupful of vinegar, one table-spoonful of oil. Mix the +salt, pepper and mustard together; then _very_ slowly add the +vinegar, and after mixing well, add the oil. The sauce is to be eaten +on cold meats or on fish. + + +Piquant Sauce. + +Two cupfuls of brown sauce, one of consomme, (common stock will do), +four table-spoonfuls of vinegar, two of chopped onion, two of chopped +capers, two of chopped cucumber pickles, one-fourth of a teaspoonful +of cayenne, one teaspoonful of sugar, salt to taste. Cook the onion +and vinegar in a sauce-pan for three minutes; then add the sauce, +consomme, sugar, salt and pepper. Boil rapidly for five minutes, +stirring all the while. Add the capers and pickles, and boil three +minutes longer. + + +Tomato Sauce. + +One quart of canned tomatoes, two table-spoonfuls of butter, two of +flour, eight cloves and a small slice of onion. Cook the tomato, onion +and cloves ten minutes. Heat the butter in a small frying-pan, and add +the flour. Stir over the fire until smooth and brown, and then stir +into the tomatoes. Cook two minutes. Season to taste with salt and +pepper, and rub through a strainer fine enough to keep back the seeds. +This sauce is nice for fish, meat and macaroni. + + +Tartare Sauce. + +The yolks of two uncooked eggs, half a cupful of oil, three table- +spoonfuls of vinegar, one of mustard, one teaspoonful of sugar, one- +quarter of a teaspoonful of pepper, one teaspoonful of salt, one of +onion juice, one table-spoonful of chopped capers, one of chopped +cucumber pickles. Make the same as mayonnaise dressing. Add the +chopped ingredients the last thing. This sauce can be used with fried +and broiled meats and fish, and with meats served in jelly. + + +Champagne Sauce. + +Mix thoroughly a table-spoonful of butter with one of flour. Set the +sauce-pan on the fire, and stir constantly until the mixture is dark +brown; then pour into it half a pint of boiling gravy (the liquor in +which pieces of lean meat have boiled until it is very rich). Pour in +this gravy slowly, and stir slowly and continually. Let boil up once, +season well with pepper and salt, and strain. Add half a cupful of +champagne, and serve. + + +Port Wine Sauce for Game. + +Half a tumbler of currant jelly, half a tumbler of port wine, half a +tumbler of stock, half a teaspoonful of salt, two table-spoonfuls of +lemon juice, four cloves, a speck of cayenne. Simmer the cloves and +stock together for half an hour. Strain on the other ingredients, and +let all melt together. Part of the gravy from the game may be added to +it. + + +Currant Jelly Sauce. + +Three table-spoonfuls of butter, one onion, one bay leaf, one sprig of +celery, two table-spoonfuls of vinegar, half a cupful of currant +jelly, one table-spoonful of flour, one pint of stock, salt, pepper. +Cook the butter and onion until the latter begins to color. Add the +flour and herbs. Stir until brown; add the stock, and simmer twenty +minutes. Strain, and skim off all the fat. Add the jelly, and stir +over the fire until it is melted. Serve with game. + + +Bread Sauce for Game. + +Two cupfuls of milk, one of dried bread crumbs, a quarter of an onion, +two table-spoonfuls of butter, and salt and pepper. Dry the bread in a +warm oven, and roll into rather coarse crumbs. Sift; and put the fine +crumbs which come through, and which make about one-third of a cupful, +on to boil with the milk and onion. Boil ten or fifteen minutes, and +add a table-spoonful of butter and the seasoning. Skim out the onion. +Fry the coarse, crumbs a light brown in the remaining butter, which +must be very hot before they are put in. Stir over a hot fire two +minutes, being watchful not to burn. Cover the breasts of the roasted +birds with these, and serve the sauce poured around the birds, or in a +gravy dish. + + + + +FORCE-MEAT AND GARNISHES. + + +Force-Meat for Game. + +One pound of clear uncooked veal, a quarter of a pound of fat pork, +one pound of boiled ham, one quart of milk, one pint of bread crumbs, +half a cupful of butter, three table-spoonfuls of onion juice, one +table-spoonful of salt, half a teaspoonful of pepper, six mushrooms, +the yolks of four eggs, a speck each of clove, cinnamon, mace and +nutmeg. Chop the veal, pork, ham and mushrooms _very fine_, and, +with a pestle, pound to a powder. Cook the bread and milk together, +stirring often, until the former is soft and smooth. Set away to cool, +first adding the butter and seasoning to it. When cold, add to the +powdered meat. Mix thoroughly, and rub through a sieve. Add the yolks +of the eggs. This force-meat is used for borders in which to serve hot +entrees of game. It is also used in game pies, and sometimes for +_quenelles._ When used for a border it is put in a well-buttered +mould and steamed three hours. It is then turned out on a flat dish, +and the hot salmis, blanquette or ragout is poured into the centre. + + +Ham Force-Meat. + +Two pounds of cooked ham, chopped, and then pounded very fine; one +pound of bread crumbs, one pint of milk, the yolks of four eggs, one +table-spoonful of mixed mustard, one teaspoonful of salt, a speck of +cayenne, one cupful of brown sauce. Make as directed for force-meat +for game. + + +Veal Force-Meat. + +Three pounds of veal, one cupful of butter, one pint of bread crumbs, +one pint of milk, one pint of white sauce, two table-spoonfuls of +salt, half a teaspoonful of pepper, two table-spoonfuls of Halford +sauce, two of onion juice, the yolks of six eggs, half a teaspoonful +of grated nutmeg, two table-spoonfuls of chopped parsley. Make and use +the same as game force-meat. + + +Chicken Force-Meat. + +Use only the breast of the chicken. Make the same as veal force-meat, +using cream, however, with the bread crumbs, instead of milk. This +force-meat is for the most delicate entries only. Either the chicken +or veal can be formed into balls about the size of a walnut and fried +or poached for soups. + + +Fish Force-Meat. + +This can be made the same as veal force-meat. Salmon and halibut will +be found the best kinds of fish to use for it. The force-meat is for +entrees of fish. + + +Force-meat is sometimes formed into a square or oval piece for the +centre of the dish. It should be about an inch and a half thick. Place +on a buttered sheet or plate and steam two hours. When cooked, slip on +to the centre of the dish. Arrange the entree on this, and pour the +sauce around the base. Delicate cutlets, sweetbreads, etc., can be +used here. Veal or chicken force-meat is the best for all light +entrees. + + +Jelly Border. + +Make one quart of aspic jelly. Set the plain border mould (see rice +border, under Entries) in a pan with a little ice and water. Pour +enough of the liquid jelly into the mould to make a layer half an inch +deep. Let this get hard. When hard, decorate with cooked carrot and +beet, and the white of a hard-boiled egg. These must all be cut in +pretty shapes with the vegetable cutter, and arranged on the jelly. +Very carefully add two table-spoonfuls of jelly, and let it harden. +Fill with the remainder of the jelly, and set away to harden. At +serving time put the mould for half a minute in a pan of warm water. +Wipe it, and turn the jelly on a cold flat dish. Fill the centre with +salad, boned fowl, or anything else you choose. + + +Marinade for Fish. + +One quart of cider, two slices of carrot, one large onion, four +cloves, a bouquet of sweet herbs, two table-spoonfuls of butter, two +of salt, half a teaspoonful of pepper and the same quantity of +mustard. Cook the onion and carrot in the butter for ten minutes, and +add the other ingredients. Cover the sauce-pan, and simmer one hour +and a half. This is for stewing fish. It should be strained on the +fish, and that should simmer forty minutes. + + +Cold Marinade. + +A bouquet of sweet herbs, the juice of half a lemon, two table- +spoonfuls of oil, six of vinegar, one of onion juice, a speck of +cayenne, one teaspoonful of salt, one-fourth of a teaspoonful of +pepper, one-tenth of a teaspoonful of ground clove. Mix all together. +Sprinkle on the meat or fish, which should stand ten or twelve hours. +This is particularly for fish, chops, steaks and cutlets which are to +be either fried or broiled. Any of the flavorings that are not liked +may be omitted. When cooked meats or fish are sprinkled with salt, +pepper and vinegar, as for salads, they are said to be marinated. + + +To Get Onion Juice. + +Feel the onion, and grate on a large grater, using a good deal of +pressure. + + +To Fry Parsley. + +Wash the parsley, and wipe dry. Put in the frying basket and plunge +into boiling fat for half a minute. + + +To Make Spinach Green. + +Wash a peck of spinach. Pour on it two quarts of boiling water. Let it +stand one minute. Pour off the water, and pound the spinach to a soft +pulp. Put this in a coarse towel and squeeze all the juice into a +small frying-pan. (Two people, by using the towel at the same time, +will extract the juice more thoroughly than one can.) Put the pan on +the fire, and stir until the juice is in the form of curd and whey. +Turn this on a sieve, and when all the liquor has been drained off, +scrape the dry material from the sieve, and put away for use. Another +mode is to put with the juice in the frying-pan three table-spoonfuls +of sugar. Let this cook five minutes; then bottle for use. This is +really the more convenient way. Spinach green is used for coloring +soups, sauces and creams. + + +Points of Lemon. + +Cut fresh lemons in thin slices, and divide these slices into four +parts. This gives the points. They are used as a garnish for salads +and made dishes. + + +To Make a Bouquet of Sweet Herbs. + +Put two sprigs of parsley on the table, and across them lay two bay +leaves, two sprigs of thyme, two of summer savory, and two +_leaves_ of sage. Tie all the other herbs (which are dry) with +the parsley. The bouquet is for soups, stews, game, and meat jellies. +When it can be obtained, use tarragon also. + + + + +VEGETABLES. + +All green vegetables must be washed thoroughly in cold water and +dropped into water which has been salted and is just beginning to boil +There should be a table-spoonful of salt for every two quarts of +water. If the water boils a long time before the vegetables are put in +it loses all its gases, and the mineral ingredients are deposited on +the bottom and sides of the kettle, so that the water is flat and +tasteless: the vegetables will not look green, nor have a fine flavor. +The time of boiling green vegetables depends very much upon the age, +and how long they have been gathered. The younger and more freshly +gathered, the more quickly they are cooked. The following is a time- +table for cooking: + +Potatoes, boiled. 30 minutes. + +Potatoes, baked. 45 minutes. + +Sweet Potatoes, boiled. 45 minutes. + +Sweet Potatoes, baked. 1 hour. + +Squash, boiled. 25 minutes. + +Squash, baked. 45 minutes. + +Green Peas, boiled. 20 to 40 minutes. + +Shell Beans, boiled. 1 hour. + +String Beans, boiled. 1 to 2 hours. + +Green Corn. 25 minutes to 1 hour. + +Asparagus. 15 to 30 minutes. + +Tomatoes, fresh. 1 hour. + +Tomatoes, canned. 30 minutes. + +Cabbage. 45 minutes to 2 hours. + +Cauliflower. 1 to 2 hours. + +Dandelions. 2 to 3 hours. + +Beet Greens. 1 hour. + +Onions. 1 to 2 hours. + +Turnips, white. 45 minutes to 1 hour. + +Turnips, yellow. 1 1/2 to 2 hours. + +Parsnips. 1 to 2 hours. + +Carrots. 1 to 2 hours. + +Nearly all these vegetables are eaten dressed with salt, pepper and +butter, but sometimes a small piece of lean pork is boiled with them, +and seasons them sufficiently. + + +Potatoes. + +No other vegetable is in America so commonly used and abused. The most +inexperienced housekeeper takes it as a matter of course that she or +her cook cannot fail of boiling potatoes properly. The time of cooking +the potato, unlike that of nearly all other vegetables, does not vary +with age or freshness; so there need never be a failure. In baking, +the heat of the oven is not always the same, and the time of cooking +will vary accordingly. The potato is composed largely of starch. +Cooking breaks the cells and sets this starch free. If the potato is +removed from heat and moisture as soon as this occurs, it will be dry +and mealy, but if it is allowed to boil or bake, even for a few +minutes, the starch will absorb the moisture, and the potato will +become soggy and have a poor flavor. + + +Boiled Potatoes. + +Twelve medium-sized potatoes, one table-spoonful of salt, boiling +water to cover. Pare the potatoes, and if old, let them stand in cold +water an hour or two, to freshen them. Boil fifteen minutes; then add +the salt, and boil fifteen minutes longer. Pour off _every drop_ +of water. Take the cover from the sauce-pan and shake the potatoes in +a current of cold air (at either the door or window). Place the +saucepan on the back part of the stove, and cover with a clean coarse +towel until serving time. The sooner the potatoes are served, the +better. This rule will ensure perfectly sweet and mealy potatoes, if +they were good and ripe at first. + + +Mashed Potatoes. + +Twelve potatoes, one and a half table-spoonfuls of salt, one table- +spoonful of butter, half a cupful of boiling milk. Pare and boil as +directed for boiled potatoes, and mash fine and light. Add the salt +and butter. Beat well; then add the milk, and beat as you would for +cake. This will give a light and delicate dish of potatoes. The +potatoes must be perfectly smooth before adding the other ingredients. + + +Purée of Potato. + +Prepare the potatoes as directed for mashed potatoes, except use a +generous cupful of milk and half a teaspoonful of pepper. If the puree +is to serve as a foundation for dry meats, like grouse, veal or +turkey, use a cupful of rich stock instead of the milk. This +preparation, spread on a hot platter, with any kind of cold meat or +fish that has been warmed in a little sauce or gravy, heaped in the +centre of it, makes a delightful dish for lunch or dinner. + + +Potato Puffs. + +Prepare the potatoes as directed for mashed potato. While _hot,_ +shape in balls about the size of an egg. Have a tin sheet well +buttered, and place the balls on it. As soon as all are done, brash +over with beaten egg. Brown in the oven. When done, slip a knife under +them and slide them upon a hot platter. Garnish with parsley, and +serve immediately. + + +Riced Potato. + +Have a flat dish and the colander hot. With a spoon, rub mashed potato +through the colander on to the hot dish. Be careful that the colander +does not touch the potato on the dish. It is best to have only a few +spoonfuls of the potato in it at one time. When all has been pressed +through, place the dish in the oven for five minutes. + + +Potato à la Royale. + +One pint of hot toiled potatoes, a generous half cupful of cream or +milk, two table spoonfuls of butter, the whites of four eggs and yolk +of one, salt and pepper to taste. Beat the potato very light and fine. +Add the seasoning, milk and butter, and lastly the whites of the eggs, +beaten to a stiff froth. Turn into a buttered escalop dish. Smooth +with a knife and brush over with the yolk of the egg, which has been +well beaten. Brown quickly, and serve. It will take ten minutes to +brown. The dish in which it is baked should hold a little more than a +quart. + + +Potatoes à l'Italienne. + +Prepare the potatoes as for serving _à la royale_. Add one table- +spoonful of onion juice, one of finely-chopped parsley, and half a +cupful of finely-chopped cooked ham. Heap lightly in the dish, but do +not smooth. Sprinkle on this one table-spoonful of grated Parmesan +cheese. Brown quickly, and serve. The cheese may be omitted if not +liked. + + +Thin Fried Potatoes. + +Pare and cut raw potatoes _very thin_, with either the vegetable +slicer or a sharp knife. Put them in cold water and let them stand in +a cold place (the ice chest is best) from ten to twenty-four hours. +This draws out the starch. Drain them well. Put about one pint in the +frying basket, plunge into boiling lard, and cook about ten minutes. +After the first minute set back where the heat will decrease. Drain, +and dredge with salt. Continue this until all are fried. Remember that +the fat must be hot at first, and when it has regained its heat after +the potatoes have been added, must be set back where the potatoes will +not cook fast. If the cooking is too rapid they will be brown before +they have become crisp. Care must also be taken, when the potatoes are +first put in the frying kettle, that the fat does not boil over. Have +a fork under the handle of the basket, and if you find that there is +danger, lift the basket partly out of the kettle. Continue this until +all the water has evaporated; then let the basket remain in the +kettle. If many potatoes are cooked in this way for a family, quite an +amount of starch can be saved from the water in which they were soaked +by pouring off the water and scraping the starch from the bottom of +the vessel. Dry, and use as any other starch. + + +French Fried Potatoes. + +Pare small uncooked potatoes. Divide them in halves, and each half in +three pieces. Put in the frying basket and cook in boiling fat for ten +minutes. Drain, and dredge with salt. Serve hot with chops or +beefsteak. Two dozen pieces can be fried at one time. + + +Potatoes à la Parisienne. + +Pare large uncooked potatoes. Cut little balls out of these with the +vegetable scoop. Six balls can be cut from one large potato. Drop them +in ice water. When all are prepared, drain them, and put in the frying +basket. This can be half full each time--that is, about three dozen +balls can be put in. Put the basket carefully into the fat, the same +as for thin fried potatoes. Cook ten minutes. Drain. Dredge with salt, +and serve very hot. These are nice to serve with a fillet of beef, +beefsteak, chops or game. They may be arranged on the dish with the +meats, or served in a separate dish. + + +Potato Balls Fried in Butter. + +Cut little balls from cooked potatoes with the vegetable scoop. After +all the salt has been washed from one cupful of butter (chicken fat +will do instead), put this in a small frying-pan. When hot, put in as +many potato balls as will cover the bottom, and fry until a golden +brown. Take up, drain, and dredge with salt. Serve very hot. These +balls can be cut from raw potatoes, boiled in salted water five +minutes, and fried in the butter ten minutes. When boiled potatoes are +used, the part left after the balls have been cut out, will answer for +creamed or Lyonnaise potatoes; but when raw potatoes are used, the +part left should be put into cold water until cooking time, and can be +used for mashed or riced potatoes. + + +Potatoes Baked with Roast Beef. + +Fare rather small potatoes, and boil for twelve minutes in salted +water. Take up and put on the grate with roast beef. Bake twenty-five +or thirty minutes. Arrange on the dish with the beef, or, if you +prefer, on a separate dish. + + +Broiled Potatoes. + +Cut cold boiled potatoes in slices a third of an inch thick. Dip them +in melted butter and _fine_ bread crumbs. Place in the double +broiler and broil over a fire that is not too hot. Garnish with +parsley, and serve on a hot dish. Or, season with salt and pepper, +toast till a delicate brown, arrange on a hot dish, and season with +butter. + + +Lyonnaise Potatoes. + +One quart of cold boiled potatoes, cut into dice; three table- +spoonfuls of butter, one of chopped onion, one of chopped parsley, +salt, pepper. Season the potatoes with the salt and pepper. Fry the +onions in the butter, and when they turn yellow, add the potatoes. +Stir with a fork, being careful not to break them. When hot, add the +parsley, and cook two minutes longer. Serve immediately on a hot dish. + + +Duchess Potatoes. + +Cut cold boiled potatoes into cubes. Season well with salt and pepper, +and dip in melted butter and lightly in flour. Arrange them on a +baking sheet, and bake fifteen minutes in a quick oven. Serve _very +hot_. + + +Housekeeper's Potatoes. + +One quart of cold boiled potatoes, cut into dice; one pint of stock, +one table-spoonful of chopped parsley, one of butter, one teaspoonful +of lemon juice, salt, pepper. Season the potatoes with the salt and +pepper, and add the stock. Cover, and simmer twelve minutes. Add lemon +juice, butter and parsley, and simmer two minutes longer. + + +Potatoes à la Maître d' Hôtel. + +One quart of cold boiled potatoes, cut into dice; one scant pint of +milk, one table-spoonful of chopped parsley, three of butter, one +teaspoonful of lemon juice, salt, pepper, the yolks of two eggs, one +teaspoonful of flour. Mix the butter, flour, lemon juice, parsley and +yolks of eggs together. Season the potatoes with salt and pepper. Add +the milk, and put on in the double boiler. Cook five minutes; then add +the other ingredients, and cook five minutes longer. Stir often. + + +Stewed Potatoes. + +One quart of cold boiled potatoes, cut into little dice j one pint and +a half of milk, one table-spoonful of parsley, one of flour, two of +butter, salt, pepper. Put the potatoes in the double boiler, and +dredge them with the salt, pepper and flour. Add the parsley, butter +and milk. Cover, and put on to boil. Cook twelve minutes. Serve very +hot. + + +Creamed Potatoes. + +One quart of cold boiled potatoes, cut in very _thin_ slices; one +pint of cream sauce, salt, pepper. Season the potatoes with salt and +pepper, and turn them into the sauce. Cover the stew-pan, and cook +until the potatoes are hot--no longer. Serve immediately in a hot +dish. They will heat in the double boiler in six minutes, and will not +require stirring. + + +Escaloped Potatoes. + +Cut one quart of cold boiled potatoes in _very thin_ slices, and +season well with salt and pepper. Butter an escalop dish. Cover the +bottom with a layer of cream sauce, add a layer of the potatoes, +sprinkle with chopped parsley, and moisten with sauce. Continue this +until all the material is used. Have the last layer one of cream +sauce. Cover the dish with fine bread crumbs, put a table-spoonful of +butter in little bits on the top, and cook twenty minutes. It takes +one pint of sauce, one table-spoonful of parsley, half a cupful of +bread crumbs, one teaspoonful of salt and as much pepper as you like. +This dish can be varied by using a cupful of chopped ham with the +potatoes. Indeed, any kind of meat can be used. + + +Potato Soufflé. + +Six large, smooth potatoes, half a cupful of boiling milk, one table- +spoonful of butter, the whites of four eggs, salt and pepper to taste. +Wash the potatoes clean, being, careful not to break the skin. Bake +forty-five minutes. Take the potatoes from the oven, and with a sharp +knife, cut them in two, lengthwise. Scoop out the potato with a spoon, +and put it in a hot bowl. Mash light and fine. Add the seasoning, +butter and milk, and then half the whites of the eggs. Fill the skins +with the mixture. Cover with the remaining white of the egg, and brown +in the oven. Great care must be taken not to break the skins. + + +Sweet Potatoes. + +Sweet potatoes require from forty-five to fifty-five minutes to boil, +and from one hour to one and a quarter to bake. The time given will +make the potatoes moist and sweet If, however, they are preferred dry +and mealy, fifteen minutes less will be enough. + + +French Fried Sweet Potatoes. + +Prepare and fry the same as the white potatoes. Or, they can first be +boiled half an hour, and then pared, cut and fried as directed. The +latter is the better way, as they are liable to be a little hard if +fried when raw. + + +Cold Boiled Sweet Potatoes. + +Cut cold boiled sweet potatoes in thick slices, and season well with +salt and pepper. Have the bottom of the frying-pan covered with +either butter, or pork, ham or chicken fat. Put enough of the sliced +potatoes in the pan to just cover the bottom. Brown one side, and +turn, and brown the other. Serve in a hot dish. Cold potatoes can be +served in cream, cut in thick slices and toasted, cut in thick slices, +dipped in egg and bread crumbs and fried brown, and can be fried in +batter. + + +Plain Boiled Macaroni. + +Two quarts of boiling water, one table-spoonful of salt, and twelve +sticks of macaroni. Break and wash the macaroni, throw it into the +salt and water, and boil _rapidly_ for twenty-five minutes. Pour +off the water, season with salt, pepper and butter, and serve. + + +Macaroni in Gravy. + +Twelve sticks of macaroni, one and a half pints of stock, one scant +table-spoonful of flour, one generous table-spoonful of butter, salt, +pepper. Break and wash the macaroni. Put it in a sauce-pan with the +stock. Cover, and simmer half an hour. Mix the butter and flour +together. Stir this and the seasoning in with the macaroni. Simmer ten +minutes longer, and serve. A table-spoonful of grated cheese may be +added. + + +Macaroni with Cream Sauce. + +Boil the macaroni as directed for the plain boiled dish. Drain, and +serve with half a pint of cream sauce. + + +Macaroni with Tomato Sauce. + +Boil and drain as directed for plain boiled macaroni. Pour over it one +pint of tomato sauce. + + +Macaroni with Cheese. + +Prepare the macaroni with the cream sauce. Turn into a buttered +escalop dish. Have half a cupful of grated cheese and half a cupful of +bread crumbs mixed. Sprinkle over the macaroni, and place in the oven +and brown. It will take about twenty minutes. + + +Macaroni à l'Italienne. + +Twelve sticks of macaroni (a quarter of a pound), half a pint of milk, +two table-spoonfuls of cream, two of butter, one of flour, some salt, +white pepper and cayenne, and a quarter of a pound of cheese. Break +and wash the macaroni, and boil it rapidly for twenty minutes in two +quarts of water. Put the milk on in the double boiler. Mix the butter +and flour together, and stir into the boiling milk. Add the seasoning, +cream and cheese. Drain, and dish the macaroni. Pour the sauce over +it, and serve immediately. One table-spoonful of mustard can be +stirred into the sauce if you like. If the sauce and macaroni are +allowed to stand long after they are put together the dish will be +spoiled. If they cannot be served immediately, keep both hot in +separate dishes. + + +Stuffed Tomatoes. + +Twelve large, smooth tomatoes, one teaspoonful of salt, a little +pepper, one table-spoonful of butter, one of sugar, one cupful of +bread crumbs, one teaspoonful of onion juice. Arrange the tomatoes in +a baking pan. Cut a thin slice from the smooth end of each. With a +small spoon, scoop out as much of the pulp and juice as possible +without injuring the shape. When all have been treated in this way, +mix the pulp and juice with the other ingredients, and fill the +tomatoes with this mixture. Put on the tops, and bake slowly three- +quarters of an hour. Slide the cake turner under the tomatoes and lift +gently on to a flat dish. Garnish with parsley, and serve. + + +Stuffed Tomatoes, No 2. + +Twelve tomatoes, two cupfuls of bread crumbs, one of stock, four +table-spoonfuls of butter, one of flour, salt, pepper, one teaspoonful +of onion juice. Cut slices from the stem end of the tomatoes. Remove +the juice and pulp with a spoon, and dredge the inside with salt and +pepper. Put two table-spoonfuls of the butter in a frying-pan, and +when hot, stir in the bread crumbs. Stir constantly until they are +brown and crisp, and fill the tomatoes with them. Cover the openings +with fresh crumbs and bits of butter. Bake slowly half an hour. +Fifteen minutes before the tomatoes are done, make the sauce in this +manner: Put one table-spoonful of butter in the frying-pan, and when +hot, add the flour. Stir until brown and smooth; then add the stock, +tomato juice and pulp. Stir until it boils up, and add the onion +juice, salt and pepper. Simmer ten minutes, and strain. Lift the +tomatoes on to a flat dish, with the cake turner. Pour the sauce +around, garnish with parsley, and serve. Any kind of meat, chopped +fine and seasoned highly, can be used in place of the crumbs. + + +Escaloped Tomatoes. + +One pint of fresh or canned tomatoes, one generous pint of bread +crumbs, three table-spoonfuls of butter, one of sugar, one scant +table-spoonful of salt, one-fourth of a teaspoonful of pepper. Put a +layer of the tomato in an escalop dish. Dredge with salt and pepper, +and dot butter here and there. Now put in a layer of crumbs. Continue +this until all the ingredients are used, having crumbs and butter for +the last layer. If fresh tomatoes have been used, bake one hour, but +if canned, bake half an hour. + + +Broiled Tomatoes. + +Cut the tomatoes in halves. Sprinkle the inside of the slices with +_fine_ bread crumbs, salt and pepper. Place them in the double +broiler, and broil over the fire for ten minutes, having the outside +next the fire. Carefully slip them on a hot dish (stone china), and +put bits of butter here and there on each slice. Put the dish in the +oven for ten minutes, and then serve. Or, if you have a range or gas +stove, brown before the fire or under the gas. + + +Fried Tomatoes. + +Slice ripe tomatoes and dip them in well-beaten eggs, which have been +seasoned with salt, pepper and sugar (one teaspoonful of sugar to each +egg), and then, in fine bread or cracker crumbs. Have two table- +spoonfuls of butter in a frying-pan, and when hot, put in as many +slices of tomato as will cover the bottom. Fry for ten minutes, five +for each side. Serve on thin slices of toast. + + +To Peel Tomatoes. + +Put the tomatoes in a frying basket and plunge them into boiling water +for about three minutes. Drain, and peel. + + +Baked Onions. + +Peel large onions, and boil one hour in plenty of water, slightly +salted. Butter a shallow dish or a deep plate, and arrange the onions +in it. Sprinkle with pepper and salt, put a teaspoonful of butter in +the centre of each onion, and cover lightly with crumbs. Bake slowly +one hour. Serve with cream sauce. + + +Stuffed Onions. + +Boil as for baking. Cut out the heart of the onions, and fill the +space with any kind of cold meat, chopped fine, and highly seasoned. +To each pint of meat add one egg and two-thirds of a cupful of milk or +cream. When the onions are filled put a bit of butter (about a +teaspoonful) on each one. Cover with crumbs, and bake one hour. Serve +with cream sauce. + + +Parsnips Fried in Butter. + +Scrape the parsnips, and boil gently forty-five minutes. When cold, +cut in long slices about one-third of an inch thick. Season with salt +and pepper. Dip in melted butter and in flour. Have two table- +spoonfuls of butter in the frying pan, and as soon as hot, put in +enough parsnips to cover the bottom. Fry brown on both sides, and +serve on a hot dish. + + +Parsnips Fried in Molasses. + +Have one cupful of molasses in a large frying-pan. When boiling, put +in slices of parsnips that have been seasoned with salt, and cooled. +Fry brown, and serve hot. + + +Parsnip Balls. + +Mash one pint of boiled parsnips. Add two table-spoonfuls of butter, +one heaping teaspoonful of salt, a little pepper, two table-spoonfuls +of cream or milk and one beaten egg. Mix all the ingredients except +the egg. Stir on the fire until the mixture bubbles; then add the egg, +and set away to cool. When cold, make into balls one-third the size of +an egg. Dip them in beaten egg and in crumbs. Put in the frying basket +and plunge into boiling fat. Cook till a rich brown. + + +Escaloped Parsnip. + +Prepare the parsnips as for the balls, omitting the egg. Turn into a +buttered dish, cover with crumbs, dot with butter, and brown in the +oven. + + +Asparagus with Cream. + +Have the asparagus tied in bundles. Wash, and plunge into boiling +water in which there is a teaspoonful of salt for every quart of +water. Boil rapidly for fifteen minutes. Take up, and cut off the +tender heads. Put them in a clean sauce-pan with one generous cupful +of cream or milk to every quart of asparagus. Simmer ten minutes. Mix +one tablespoonful of butter and a generous teaspoonful of flour +together. When creamy, stir in with the asparagus. Add salt and pepper +to taste, and simmer five minutes longer. + + +Green, Peas à la Française. + +Boil green peas until tender, and drain. For every quart, put in a +sauce-pan two table-spoonfuls of butter, one of flour, and half a +teaspoonful of sugar. Stir until all are thoroughly mixed. Add the +peas, and stir over the fire for five minutes. Add one cupful of white +stock or cream, and simmer ten minutes. The canned peas can be +prepared in the same manner. + + +Minced Cabbage. + +Drain boiled cabbage in the colander. Put it in the chopping tray and +chop fine. For each quart of the chopped cabbage, put two table- +spoonfuls of butter and one of flour in the frying-pan. As soon as +smooth and hot, put in the cabbage, which season well with salt, +pepper, and, if you like it, two table-spoonfuls of vinegar. Stir +constantly for five or eight minutes. When done, heap on a dish. Make +smooth with a knife, and garnish with hard-boiled eggs. + + +Minced Spinach. + +Boil the spinach in salt and water until tender. Drain in the +colander, and chop fine in the tray. Season well with pepper and salt. +For each quart of the chopped spinach, put two tablespoonfuls of +butter and one of flour in a frying-pan. When this has cooked smooth, +and before it has become browned, add the spinach. Stir for five +minutes; then add half a cupful of cream or milk, and stir three +minutes longer. Arrange in a mound on a hot dish. Garnish with a +wreath of slices of hard-boiled eggs at the base, and finish the top +with another wreath. Serve hot. Lettuce can be cooked and served in +the same manner. It must be boiled about twenty minutes to be tender. + + +Cauliflower with Cream Sauce. + +Take off the green leaves and the stalk of the cauliflower. Wash, and +put on to cook in boiling water. Boil gently for half an hour. Turn +off the water, and add one pint of milk, one pint of boiling water and +one table-spoonful of salt. Simmer half an hour longer. Take up with, +a skimmer, being careful not to break it. Pour over this a cream +sauce, and serve. + + +Escaloped Cauliflower. + +Cook the cauliflower one hour in salt and water. Drain, and break +apart. Put a layer of the cauliflower in an escalop dish, moisten it +with Bechamel or cream sauce, and sprinkle in a little grated cheese. +Put in another layer of cauliflower, and continue, as directed before, +until all of the vegetable is used. There should be two tablespoonfuls +of grated cheese and one pint of sauce to each head of cauliflower. +Cover with bread crumbs and cheese, and dot with bits of batter. Bake +half an hour in a moderate oven. + + +Stewed Celery with Cream Sauce. + +Wash and scrape the tender white part of two heads of celery. Cut them +in pieces about two inches long. Cover with boiling water and simmer +gently half an hour. Season well with salt. Drain off the water in +which the celery was cooked. Add a pint of cream sauce, and serve. + + +Celery Stewed in Stock. + +Scrape, wash and cut the white part of two heads of celery. Put in a +stew-pan with one pint of stock, and simmer half an hour. Mix together +two table-spoonfuls of butter and one of flour. Stir this in with the +celery. Season with salt, and simmer five minutes longer. + + +Stewed Okra. + +After the ends of the pods have been cut off, wash, and put on with +just enough water to prevent burning (about a cupful to a quart of the +okra) and a teaspoonful of salt. Simmer gently thirty minutes. Season +with pepper and butter, and with more salt, if necessary. + + +Okra Stewed with Tomatoes. + +Cut the okra in thin slices, and pare and slice the tomatoes. Have one +pint of tomatoes to two of okra. Put the vegetables in a stew-pan with +one teaspoonful of salt and a little pepper. Simmer half an hour. Add +one table-spoonful of butter, and more salt, if needed. + + +Scalloped Okra and Tomatoes. + +Prepare the same as stewed okra and tomatoes. When they have been +stewing fifteen minutes add the butter and pepper, and turn into a +deep dish. Cover with bread or cracker crumbs, dot with butter, and +bake half an hour. + + +Fried Egg Plant. + +Cut the plant in slices about one-third of an inch thick. Pare these, +and lay in a flat dish. Cover with boiling water, to which has been +added one table-spoonful of salt for every quart of water. Let this +stand one hour. Drain, and pepper the slices slightly, and dip in +beaten egg and bread crumbs (two eggs and a pint of crumbs for a good- +sized plant). Fry in boiling fat for eight or ten minutes. The slices +will be soft and moist when done. Or, the slices can be seasoned with +pepper, and fried in just enough pork fat to brown them. The egg plant +is sometimes stewed, and sometimes baked, but there is no other mode +so good as frying. + + +Boiled Rice. + +One cupful of rice, one quart of boiling water, one scant table- +spoonful of salt. Wash the rice in three waters, and put in the double +kettle with the salt and boiling water. Boil rapidly fifteen minutes; +then pour off _all_ the water. Cover tightly, return to the fire, +and cook twenty minutes longer. The water in the under boiler must +boil rapidly all the time. Rice cooked in this manner will have every +grain separate. + + +Corn Oysters. + +One cupful of flour, half a cupful of melted butter, three table- +spoonfuls of milk, two teaspoonfuls of salt, one-fourth of a +teaspoonful of pepper, one pint of grated corn. Pour the corn on the +flour, and beat well; then add the other ingredients, and beat rapidly +for three minutes. Have fat in the frying-pan to the depth of about +two inches. When smoking hot, put in the batter by the spoonful. Hold +the spoon close to the fat and the shape of the oyster will be good. +Fry about five minutes. + + +New Bedford Corn Pudding. + +Twelve ears of corn, four eggs, a generous pint and a half of milk, a +generous teaspoonful of salt, four table-spoonfuls of sugar. Grate the +corn, beat the eggs with a spoon, and mix all the ingredients +together. Butter a deep earthen dish, and pour the mixture into it. +Bake slowly two hours. Serve hot. When the corn is old it will take +one quart of milk. If very young and milky, one pint of milk will be +sufficient. + + +Pickled Beets. + +Cut boiled beets in slices. Lay these in a large glass jar or earthen +pot. For every beet, put in one slice of onion, one table-spoonful of +grated horse-radish, six cloves, and vinegar enough to cover. The +beets will be ready to use in ten or twelve hours. They will not keep +more than a week. + + +Baked Beans. + +Pick one quart of beans free from stones and dirt. Wash, and soak in +cold water over night. In the morning pour off the water. Cover with +hot water, put two pounds of corned beef with them, and boil until +they begin to split open, (the time depends upon the age of the beans, +but it will be from thirty to sixty minutes). Turn them into the +colander, and pour over them two or three quarts of cold water. Put +about half of the beans in a deep earthen pot, then put in the beef, +and finally the remainder of the beans. Mix one tea-spoonful of +mustard and one table-spoonful of molasses with a little water. Pour +this over the beans, and then add boiling water to just cover. Bake +_slowly_ ten hours. Add a little water occasionally. + + + + +PIES AND PUDDINGS. + + +Puff Paste. + +One quart of pastry flour, one pint of butter, one table-spoonful of +salt, one of sugar, one and a quarter cupfuls of ice water. Wash the +hands with soap and water, and dip them first in very hot, and then in +cold, water. Rinse a large bowl or pan with boiling water and then +with cold. Half fill it with cold water. Wash the butter in this, +working it with the hands until it is light and waxy. This frees it of +the salt and butter-milk, and lightens it, so that the pastry is more +delicate. Shape the butter into two thin cakes, and put in a pan of +ice water, to harden. Mix the salt and sugar with the flour. With the +hands, rub one-third of the butter into the flour. Add the water, +stirring with a knife. Stir quickly and vigorously until the paste is +a smooth ball. Sprinkle the board _lightly_ with flour. Turn the +paste on this, and pound quickly and lightly with the rolling pin. Do +not break the paste. Roll from you and to one side; or, if easier to +roll from you all the while, turn the paste around. When it is about +one-fourth of an inch thick, wipe the remaining butter, break it in +bits, and spread these on the paste. Sprinkle lightly with flour. Fold +the paste, one-third from each side, so that the edges meet. Now fold +from the ends, but do not have these meet. Double the paste, pound +lightly, and roll down to about one-third of an inch in thickness. +Fold as before, and roll down again. Repeat this three times if for +pies, and six times if for _vol-au-vents_, patties, tarts, etc. +Place on the ice, to harden, when it has been rolled the last time. It +should be in the ice chest at least an hour before being used. In hot +weather if the paste sticks when being rolled down, put it on a tin +sheet and place on ice. As soon as it is chilled it will roll easily. +The less flour you use in rolling out the paste the tenderer it will +be. No matter how carefully every part of the work may be done, the +paste will not be good if much flour is used. + + +Chopped Paste. + +One quart of pastry flour, two cupfuls of unwashed butter, one +teaspoonful of salt, one table-spoonful of sugar, and a scant cupful +of ice water. Put the flour, salt, sugar and butter in the chopping- +tray. Chop all together until the butter is thoroughly mixed with the +flour; then add the water, and continue chopping. When well mixed, +sprinkle the board with flour, turn the paste on it, and roll into a +flat piece. Place in a pan on the ice. When hard, use the same as puff +paste. It can be used as soon as mixed, but will not, of course, be so +nice. + + +French Paste for Raised Pies. + +One quart of pastry flour, one table-spoonful of sugar, one +teaspoonful of salt, one scant cupful of butter, one egg, one tea- +cupful of water. Rub the butter, salt and sugar into the flour. Beat +the egg, and add the water to it. Stir this into the flour and butter. +Stir this mixture until it is a smooth paste; then put on the board +and roll the same as puff paste. This paste must be rolled eight +times. + + +To Make a Pie. + +Butter the pie plate (tin is the best), and cover with paste that has +been rolled very thin. Roll a strip of paste long enough to go around +the plate, and cut in strips an inch wide. Wet the edge of the plate +with water, and put a strip of paste on it. Fill with any kind of +prepared fruit Have the paste in a roll, and cut enough from the end +to cover the pie. Sprinkle the board lightly with flour, and place the +paste up-on it. Flour the rolling pin with, the hand. Roll from you +and to one side until the paste is the right size. It must be much +larger than the plate. In the centre cut a slit about halt an inch +long. Cover the pie, having the paste "_fulled_" on, as it +shrinks in the baking. The oven must be hot at first, and after the +first fifteen minutes the drafts must be closed. A mince pie will +require one hour to bake, and an apple pie fifty minutes. Peach, and +nearly all other fruit pies, require the same time. + + +Mince Pie Meat. + +Boil a beef tongue, weighing six pounds, and six pounds of the vein of +a round of beef (these should just simmer). After skinning the tongue, +chop it and the beef very fine, and add five pounds of beef suet, +chopped fine; five pounds of stoned raisins, three of dried currants, +one and a half of citron, cut fine; nine of sugar, one and a half +pints of molasses, two quarts of the liquor in which the meat was +boiled, one quart of brandy, one pint of white wine, a cupful of salt, +half a cupful of cinnamon, one-fourth of a cupful of cloves, one- +fourth of a cupful of allspice, three nutmegs, a table-spoonful of +mace. Put all in a large pan, and let stand over night. Put what you +wish to bake in another pan with half as much stewed and sweetened +apple as you have meat, and let it stand one hour. Put the remainder +of the meat in a jar. Cover with a paper dipped in brandy, and then +cover tightly, to exclude the air. Set in a cool place for future use, +[Mrs. M. L. W.] + + +Squash pies. + +Five pints of stewed and strained squash, two quarts of boiling milk, +one and a half nutmegs, four teaspoonfuls of salt, five cupfuls of +sugar, nine eggs, four table-spoonfuls of Sicily Madeira and two of +rose-water. Gradually pour the boiling milk on the squash, and stir +continually. Add the nutmeg, rose-water and sugar. When cold, add the +eggs, well beaten; and just before the mixture is put in the plates, +add the Madeira. Butter deep plates, and line with a plain paste. Fill +with the mixture, and bake in a moderate oven for forty minutes. [Mrs. +M. L. W.] + + +Sweet Potato Pies. + +When the potatoes are dry and mealy, take a quart after they have been +pared, boiled and mashed, a quart of milk, four eggs, salt, nutmeg, +cinnamon and sugar to taste. Bake the same as squash pies. If the +potatoes are very moist, use less milk. + + +Lemon Pie. + +The juice and rind of one lemon, two eggs, eight heaping table- +spoonfuls of sugar, one small tea-cupful of milk, one teaspoonful of +corn-starch. Mix the corn-starch with a little of the milk. Put the +remainder on the fire, and when boiling, stir in the corn-starch. Boil +one minute. Let this cool, and add the yolks of the eggs, four heaping +table-spoonfuls of the sugar, and the grated rind and juice of the +lemon, all well beaten together. Have a deep pie plate lined with +paste, and fill with this mixture. Bake slowly half an hour. Beat the +whites of the eggs to a stiff froth, and gradually beat into them the +remainder of the sugar. Cover the pie with this, and brown slowly. + + +Orange Pies. + +Two cupfuls of sugar, two of flour, five eggs, one tea-spoonful of +cream of tartar, half a teaspoonful of soda, the juice and rind of one +orange. These are for the cake. Beat the eggs very light; then add the +sugar, and beat until frothy. Now add the orange. Mix the soda and +cream of tartar with the flour, and rub through a sieve on to the +beaten eggs and sugar. Stir well, and bake in deep tin plates. There +will be enough for six plates. When baked, put a thin layer of the +icing between the cakes, and cover the pie with icing. There should be +three cakes in a pie. Icing: The whites of four eggs, one tea-cupful +of powdered sugar, the juice and rind of two oranges. After beating +the whites to a stiff froth, beat in the sugar and then the rind and +juice of the oranges. When the pies are iced, dry them in the heater. + + +Chocolate Pies. + +Make plain cup cake, and bake in Washington-pie plates, having the +cake thick enough to split. After splitting, spread one half with a +filling made as below, place the top piece on, and sprinkle with +powdered sugar. The cake should always be fresh. + +Filling: One square of Baker's chocolate, one cupful of sugar, the +yolks of two eggs, one-third of a cupful of boiling milk. Mix scraped +chocolate and sugar together; then add, very slowly, the boiling milk, +and then the eggs, and simmer ten minutes, being careful that it does +not burn. Flavor with vanilla. Have fully cold before using. + + + + +HOT PUDDINGS. + + +Custard Soufflé. + +Two scant table-spoonfuls of butter, two table-spoonfuls of flour, two +table-spoonfuls of sugar, one cupful of milk, four eggs. Let the milk +come to a boil. Beat the flour and butter together; add to them, +gradually, the boiling milk, and cook eight minutes, stirring often. +Beat the sugar and the yolks of the eggs together. Add to the cooked +mixture, and set away to cool. When cool, beat the whites of the eggs +to a stiff froth, and add to the mixture. Bake in a buttered pudding +dish for twenty minutes in a moderate oven. Serve _immediately_ +with creamy sauce. + + +Cabinet Pudding. + +One quart of milk, four eggs, four table-spoonfuls of sugar, half a +teaspoonful of salt, one table-spoonful of butter, three pints of +stale sponge cake, one cupful of raisins, chopped citron and currants. +Have a little more of the currants than of the two other fruits. Beat +the eggs, sugar and salt together, and add the milk. Butter a three- +pint pudding mould (the melon shape is nice), sprinkle the sides and +bottom with the fruit, and put in a layer of cake. Again sprinkle in +fruit, and put in more cake. Continue this until all the materials are +used. Gradually pour on the custard. Let the pudding stand two hours, +and steam an hour and a quarter. Serve with wine or creamy sauce. + + +English Plum Pudding. + +A pound of suet, chopped fine; a pint of sugar, one pound of grated +stale bread, one pound of raisins, two of currants, a glass of brandy, +two teaspoonfuls of ginger, two nutmegs, half a pint of milk, a little +salt Beat well, and steam five hours. Serve with rich sauce. + + +Rachel Pudding. + +One quart of breadcrumbs, one of apples, cut very fine; half a cupful +of suet, chopped very fine; one cupful of English currants, the rind +and juice of two lemons, four eggs, well beaten. Mix thoroughly. +Grease a pudding mould, and put the mixture in it. Steam three hours, +and serve with rich wine sauce. + + +Chocolate Pudding. + +One quart of milk, four table-spoonfuls of corn-starch, four of sugar, +four of scraped chocolate, two of boiling water, two eggs, one +teaspoonful of salt. Reserve one cupful of the milk, and put the +remainder on to boil. Put the sugar, chocolate and water in a sauce- +pan or, better still, a small frying-pan, and stir over a _hot_ +fire for about a minute, when the mixture should be smooth and glossy. +Stir this into the boiling milk. Mix the corn-starch with cold milk. +Beat the egg, and add to the corn-starch and milk; add, also, the +salt. Stir this into the _boiling_ milk, and beat well for about +three minutes. Turn the mixture into a melon mould that has been +dipped in cold water. Let the pudding stand in the mould about fifteen +minutes. Turn into the pudding dish, and heap whipped cream around it. +Serve sugar and cream with it; or, vanilla sauce will answer. + + +Chocolate Roll Pudding. + +This pudding consists of cake, frosting and sauce. It is very nice. +Beat the whites of three eggs to a stiff froth, and add the yolks. +Beat into the eggs one cupful of sugar and one of flour. As soon as +all are thoroughly mixed, stir in half a cupful of cold water, in +which has been dissolved soda about the size of a pea. Pour thin into +a buttered pan, and bake in a moderate oven from twelve to fifteen +minutes. When baked, sprinkle the top with two table-spoonfuls of +milk. + +Frosting: Beat the whites of six eggs to a froth, and divide into two +parts. Put a teaspoonful of sugar to one half, and one teaspoonful of +sugar and three of grated chocolate to the other. Take the cake from +the pan and put it on a flat dish or tin sheet. Spread half of each +mixture over the top. Return to the oven for about five minutes, to +harden the frosting. Take out and roll up. Put the remainder of the +frosting on the top and sides of the roll. Put again in the oven to +harden the frosting. Take out, and slide on a flat dish. Pour the +sauce around, and serve. The yolks of the eggs may be used for +puddings or custards. + +Sauce: One egg, one tea-cupful of powdered sugar, five table-spoonfuls +of boiling milk, one teaspoonful of vanilla extract. Beat the white of +the egg to a stiff froth, and gradually beat in the sugar. Add the +yolk of the egg, the vanilla, and lastly the boiling milk. + + +Ground Rice Pudding. + +One quart of milk, five table-spoonfuls of ground rice, four of sugar, +one teaspoonful of salt, six eggs, half a cupful of butter. Put the +milk in the double boiler, reserving half a cupful. Mix the rice and +cold milk together, and stir into the milk in the boiler when this is +hot. Stir constantly for five minutes. Add the salt, butter and sugar, +and set away to cool. When cold, add the eggs, well beaten. Bake one +hour in a moderate oven. Serve with creamy sauce. + + +Rice Pudding. + +One cupful of rice, one quart of milk, one cupful of raisins, one +heaping teaspoonful of salt, one cupful of water, one quart of soft +custard. Wash the rice, and let it soak two hours in cold water. Turn +off the water, and put the rice in the double boiler with the cupful +of water. Cook half an hour; then add the salt, raisins and milk, and +cook an hour longer. Butter a melon mould and pack the rice in it. Let +it stand twenty minutes. Turn out on a deep dish, decorate with bits +of bright jelly, pour the custard around, and serve. The custard +should be _cold_ and the pudding _hot_. The raisins can be omitted +if not liked. + + +German Puffs. + +The yolks of six eggs, five table-spoonfuls of flour, one of melted +butter, one pint of milk, half a teaspoonful of salt. Beat the yolks +of the eggs light, add the milk to them, and pour part of this mixture +on the flour. Beat light and smooth; then add the remainder of the +eggs and milk, and the salt and butter. Butter muffin pans, and half +fill them with the batter. The quantities given will make twelve +puffs. Bake twenty minutes in a quick oven. Serve on a hot platter +with the sauce poured over them. + +Sauce: The whites of six eggs, one cupful of powdered sugar, the juice +of two oranges or of one lemon. After beating the whites to a stiff +froth, gradually beat in the sugar, and then the juice of the fruit. + + +Down-East Pudding. + +One pint of molasses, one quart of flour, one table-spoonful of salt, +one teaspoonful of soda, three pints of blackberries. Boil three +hours, and serve with sauce made in the following manner: + +One tea-cupful of powdered sugar, half a cupful of butter, one egg, +two teaspoonfuls of _boiling_ water, one of brandy. Beat the +butter to a cream, and add, very gradually, the sugar and brandy. Beat +in the yolk of the egg, and, when perfectly creamy, add the white, +which has been beaten to a froth; then add the water, and stir very +carefully. + + +Amber Pudding. + +One dozen large, tart apples, one cupful of sugar, the juice and rind +of two lemons, six eggs, four table-spoonfuls of butter, enough puff +or chopped paste to line a three-pint pudding dish. Pare and quarter +the apples. Pare the thin rind from the lemon, being careful not to +cut into the white part. Put the butter, apple, and lemon rind and +juice in a stew-pan with half a cupful of water. Cover tightly, and +simmer about three-quarters of an hour. Rub through a sieve, add the +sugar, and set away to cool. Line the dish with _thin_ paste. +Beat the yolks of the eggs, and stir into the cooled mixture. Turn +this into the lined dish. Bake slowly for half an hour. Beat the +whites to a stiff froth, and gradually beat into them three table- +spoonfuls of powdered sugar. Cover the pudding with this. Return to +the oven and cook twelve minutes with the door open. Serve either hot +or cold. + + +Fig Pudding. + +One cupful of molasses, one of chopped suet, one of milk, three and a +quarter of flour, two eggs, one teaspoonful of soda, one of cinnamon, +half a teaspoonful of nutmeg, one pint of figs. Mix together the +molasses, suet, spice, and the figs, cut fine. Dissolve the soda with +a table-spoonful of hot water, and mix with the milk. Add to the other +ingredients. Beat the eggs light, and stir into the mixture. Add the +flour, and beat thoroughly. Butter two small or one large brown bread +mould. Turn the mixture into the mould or moulds, and steam five +hours. Serve with creamy or wine sauce. + + +Date Pudding. + +Make the same as fig pudding, but use a pint of dates instead of the +figs. + + +Apple Tapioca Pudding. + +One large cupful of tapioca, three pints of water, one cupful of +sugar, one teaspoonful of salt, one teaspoonful of essence of lemon, +three pints of pared and quartered apples. Wash the tapioca and soak +over night in three pints of cold water (three hours will do if there +is no more time). Put the tapioca in the double boiler and cook until +it looks clear. It will take from twenty to thirty minutes. When +cooked enough, add the sugar, salt and lemon, and then the apples. +Turn into a buttered dish and bake an hour and a quarter. Let it stand +in a cool room half an hour before serving. Serve with sugar and +cream. + + +Baked Apple Pudding. + +Fill a three-quart earthen dish with pared and quartered apples. +Sprinkle on these one cupful of sugar, a slight grating of nutmeg, one +table-spoonful of butter, and half a cupful of water. Cover, and bake +thirty minutes. Make half the rule for chopped paste. Roll a piece of +the paste into a strip that will reach around the pudding dish. This +strip should be about two inches deep. Roll the remainder of the paste +to cover the dish. Take the pudding dish from the oven, slip the strip +of paste between the apple and the dish, and put on the top crust. +Return to the oven, and bake one hour longer. Serve with a cream +sauce. + + +Dutch Apple Pudding. + +One pint of flour, one teaspoonful of cream of tartar, half a +teaspoonful of soda, half a teaspoonful of salt, an egg, a generous +two-thirds of a cupful of milk, two table-spoonfuls of butter, four +large apples. Mix the salt, soda and cream of tartar with the flour, +and rub through the sieve. Beat the egg light, and add the milk. Rub +the butter into the flour. Pour the milk and egg on this, and mix +quickly and thoroughly. Spread the dough about half an inch deep on a +buttered baking pan. Have the apples pared, cored and cut into +eighths. Stick these pieces in rows into the dough. Sprinkle with two +table-spoonfuls of sugar. Bake in a quick oven for about twenty-five +minutes. This pudding is to be eaten with sugar and cream or a simple +sauce. + + +Apple Soufflé. + +One pint of steamed apple, one table-spoonful of melted butter, half a +cupful of sugar, the whites of six eggs and the yolks of three, a +slight grating of nutmeg. Stir into the hot apple the butter, sugar +and nutmeg, and the yolks of the eggs, well beaten. When this is cold, +beat the whites of the eggs to a stiff froth, and stir into the +mixture. Butter a three-pint dish, and turn the _soufflé_ into +it. Bake thirty minutes in a moderate oven. Serve immediately with any +kind of sauce. + + +Apple and Rice Pudding. + +One cupful and a half of uncooked rice, and two dozen apples. Wash the +rice well, and soak two hours in cold water. Peel and quarter the +apples. Wet the pudding cloth and spread it in the colander. Cover +with two-thirds of the rice. Lay in the apples, having them packed as +closely as possible. Sprinkle the remainder of the rice over them. Tie +as tightly as possible, and plunge into boiling water. Boil one hour. +Serve with molasses sauce. + + +Eve's Pudding. + +Six eggs, six apples, six ounces of bread, six ounces of currants, +half a teaspoonful of salt, nutmeg. Boil three hours, or steam four. +Serve with wine sauce. + + +Batter and Fruit Pudding. + +One pint of milk, one pint of flour, four eggs, one table-spoonful of +butter, one teaspoonful of salt, one pint of fruit, pared and +quartered, (apples or peaches are best). Beat the eggs well with a +spoon, and add the milk to them. Turn part of this mixture on the +flour, and beat to a light, smooth batter. Add the remainder of the +milk and eggs, and the salt. Butter a pudding dish and pour in the +batter. Sprinkle in the fruit. Bake half an hour. Serve with foaming +sauce the moment it comes from the oven. + + +Amherst Pudding. + +Three-fourths of a cupful of butter, three-fourths of a pint of sugar, +four eggs, five table-spoonfuls of strained apple, the grated rind and +the juice of a lemon, and nutmeg and rose-water, if you like. Bake +half an hour, in a moderate oven, in a shallow pudding dish that has +been lined with a rich pasts, rolled very thin. Let it become +partially cooled before serving. + + +Swiss Pudding. + +One tea-cupful of flour, four table-spoonfuls of butter, three of +sugar, one pint of milk, five eggs, the rind of a lemon. Grate the +rind of the lemon (the yellow part only, remember,) into the milk, +which put in the double boiler. Rub the flour and butter together. +Pour the boiling milk on this, and return to the boiler. Cook five +minutes, stirring the first two. Beat the yolks of the eggs and the +sugar together, and stir into the boiling mixture. Remove from the +fire immediately. When cold, add the whites of the eggs, beaten to a +stiff froth. Have a three-quart mould, well buttered. Turn the mixture +into this, and steam forty minutes. Turn on a hot dish, and serve +without delay. Creamy sauce, or a tumbler of currant jelly, melted +with the juice of two lemons, should be served with it. + + +Delicate Indian Pudding. + +One quart of milk, two heaping table-spoonfuls of Indian meal, four of +sugar, one of butter, three eggs, one teaspoonful of salt. Boil the +milk in the double boiler. Sprinkle the meal into it, stirring all the +while. Cook twelve minutes, stirring often. Beat together the eggs, +salt, sugar and half a teaspoonful of ginger. Stir the butter into the +meal and milk. Pour this gradually on the egg mixture. Bake slowly one +hour. + + +Indian and Apple Pudding. + +One cupful of Indian meal, one cupful of molasses, two quarts of milk, +two teaspoonfuls of salt, three table-spoonfuls of butter, or one of +finely-chopped suet; one quart of pared and quartered apples (sweet +are best, but sour will do), half a teaspoonful of ginger, half a +teaspoonful of grated nutmeg. Put the milk on in the double boiler. +When it boils, pour it gradually on the meal. Pour into the boiler +again and cook half an hour, stirring often. Add the molasses, butter, +seasoning and apples. Butter a deep pudding dish, pour the mixture +into it, and bake slowly three hours. Make half the rule if the family +is small. + + +COLD PUDDINGS. + + +Royal Pudding. + +One quart of milk, half a cupful of sago, two table-spoonfuls of +butter, one tea-cupful of granulated sugar, half a teaspoonful of +salt, four eggs, four table-spoonfuls of raspberry jam, four table- +spoonfuls of wine. Put the milk in the double boiler, and just before +it comes to a boil, stir in the sago. Cook until it thickens (about +half an hour), stirring frequently; then add the butter, sugar and +salt. Let it cool; and when cold, add the yolks of the eggs, well +beaten, and the wine. Turn into a buttered pudding dish, and bake half +an hour. Set away to cool. When cold, spread the jam over it. Beat the +whites of the eggs to a stiff froth, and stir into them four table- +spoonfuls of powdered sugar. Spread this on the pudding. Brown +quickly, and serve. The pudding can be made the day before using. In +this case, put the whites of the eggs in the ice chest, and make the +meringue and brown just before serving. + + +Cold Tapioca Pudding. + +Soak a cupful of tapioca over night in a quart of cold water. In the +morning drain off all the water. Put the tapioca and a quart and half +a pint of milk in the double boiler. After cooking forty-five minutes, +add a teaspoonful of salt Stir well, and cook fifteen minutes longer. +Wet a mould or bowl in cold water. Turn the pudding into this, and set +away to cool. Serve with sugar and cream. This. pudding is also nice +hot. + + +Danish Pudding. + +One cupful of tapioca, three generous pints of water, half a +teaspoonful of salt, half a tea-cupful of sugar, one tumbler of any +kind of bright jelly. Wash the tapioca, and soak in the water all +night. In the morning put on in the double boiler, and cook one hour. +Stir frequently. Add the salt, sugar and jelly, and mix thoroughly. +Turn into a mould that has been dipped in cold water, and set away to +harden. Serve with cream and sugar. + + +Black Pudding. + +One quart of blueberries, one pint of water, one cupful of sugar, a +five-cent baker's loaf, butter. Stew the berries, sugar and water +together. Cut the bread in thin slices, and butter these. Put a layer +of the bread in a deep dish, and cover it with some of the hot +berries. Continue this until all the bread and fruit is used, and set +away to cool. The pudding should be perfectly cold when served. Serve +with cream and sugar. Any other small berries can be used instead of +blueberries. + + +Almond Pudding. + +One pint of shelled almonds, two dozen macaroons, the grated rind of a +lemon, half a cupful of sugar, half a cupful of butter, the yolks of +six eggs, one quart of milk, one pint of cream, one table-spoonful of +rice flour. Blanch the almonds and pound them in a mortar. Put the +milk in a double boiler, reserving half a cupful. Add the pounded +almonds to it. Mix the rice flour with the half cupful of cold milk, +and stir into the boiling milk. Cook six minutes, and put away to +cool. When about half cooled, add the sugar and butter, which should +have been beaten together until light When cold, add the yolks of the +eggs, well beaten, the macaroons, which have been dried and rolled +fine, and the cream. Butter a pudding dish that will hold a little +more than two quarts; or, two small ones will do. Turn the mixture +into this, and bake slowly forty-five minutes. Serve cold. + + +Jenny Lind Pudding. + +One dozen sponge fingers, one dozen macaroons, one dozen cocoanut +cakes, one quart of custard, two cupfuls of freshly-grated cocoanut. +Make a quart of soft custard, and season with one teaspoonful of lemon +extract or two table-spoonfuls of wine. When cold, pour on the cakes, +which have been arranged in a deep glass dish. Sprinkle the grated +cocoanut over this, and serve. If you have not the fresh cocoanut use +one cupful of the prepared. + + +Peach Meringue Pudding. + +Three dozen ripe peaches, one and a third cupfuls of granulated sugar, +six table-spoonfuls of powdered sugar, one quart of milk, three +teaspoonfuls of corn-starch, six eggs. Put one cupful of the +granulated sugar and one pint of water on to boil. Peel and quarter +the peaches. When the sugar and water begins to boil, put in one-third +of the peaches, and simmer eight minutes. Take them up, and put in +another third. Continue this until all the fruit is done. Boil the +syrup until it becomes thick. Pour over the peaches and set away to +cool. Separate the whites and yolks of the six eggs, and put the +whites in the ice chest. Beat together the yolks and one-third of a +cupful of sugar. Put a pint and a half of milk in the double boiler. +Mix three teaspoonfuls of corn-starch with half a pint of cold milk, +and when the other milk is boiling, stir this into it Stir for three +minutes; then put on the cover and cook three minutes longer. Pour the +boiling mixture gradually on the beaten eggs and sugar. Return to the +boiler and cook four minutes, stirring all the while. Take from the +fire, add half a teaspoonful of salt, and set away to cool. This is +the sauce. Twenty minutes before serving heap the peaches in the +centre of a shallow dish. Beat the whites of the eggs to a stiff +froth, and gradually beat in five table-spoonfuls of powdered sugar. +Cover the peaches with this. Place a board in the oven, put the dish +on it, and cook until a light brown. Season the sauce with one-fourth +of a teaspoonful of almond extract, and pour around the pudding. +Serve. + +The peaches and sauce must be cold. If the oven is hot, and the board +is placed under the dish, the browning of the meringue will not heat +the pudding much. + + +Apple Meringue Pudding. + +Two quarts of pared and quartered apples, a lemon, two cupfuls of +granulated sugar and six table-spoonfuls of powdered, six eggs, one +quart of milk, three teaspoonfuls of corn-starch. Pare the thin yellow +rind off of the lemon, being careful not to cut into the white part, +and put it in a sauce-pan with one and two-thirds cupfuls of the +granulated sugar. Boil ten minutes; then put in the apples and juice +of the lemon. Cover, and simmer half an hour. The apples should be +tender, but not much broken. Take them up, and boil the syrup until +thick. When it is reduced enough, pour it over the apples, and put +these away to cool. Make the sauce and finish the pudding the same as +for peach meringue, flavoring the sauce, however, with extract of +lemon. + + +Frozen Cabinet Pudding. + +Two dozen stale lady-fingers, one cupful of English currants, one pint +of cream, one pint of milk, one _small_ tea-cupful of sugar, +three eggs, three table-spoonfuls of wine. Put the milk in the double +boiler. Beat the eggs and sugar together, and gradually pour the hot +milk on them. Return to the boiler and cook two minutes, stirring all +the while. Pour the hot custard on the lady-fingers, add the currants, +and set away to cool. When cold, add the wine and the cream, whipped +to a froth. Freeze the same as ice cream. When frozen, wet a melon +mould in cold water, sprinkle a few currants on the sides and bottom, +and pack with the frozen mixture. Pack the mould in salt and ice for +one hour. At serving time, wipe it, and dip in warm water for a moment +Turn out the pudding on a dish, pour apricot sauce around it, and +serve. + + +Frozen Cabinet Pudding, No. 2. + +One dozen macaroons, one dozen and a half sponge fingers, one dozen +cocoanut cakes, one cupful of English currants, one quart of custard. +Wet a melon mould in cold water. Sprinkle the sides and bottom with +currants. Arrange layers of the mixed cakes, which sprinkle with +currants. Continue this until all the cake and currants are used. Put +a pint and a half of milk in the double boiler. Beat together four +eggs and two table-spoonfuls of sugar. When the milk is hot, stir in +one-third of a package of gelatine, which has been soaking one hour in +half a cupful of milk. Add the beaten egg and sugar, and cook four +minutes, stirring all the while. Take off, and add one-fourth of a +teaspoonful of salt and one teaspoonful of vanilla, or two table- +spoonfuls of wine. Pour this, a few spoonfuls at a time, on the cake. +Set away to cool. When cold, cover with thick white paper, and put on +the tin cover. Pack the mould in salt and ice for four or six hours. +At serving time, wipe the mould free of salt and ice and dip for a +moment in warm water. Take off the cover and paper, and turn out. +Serve with quince sauce. + + +Peach Pudding. + +Pare and cut fine one dozen ripe peaches. Sprinkle with three table +spoonfuls of sugar, and let them stand one hour. Make a custard the +same as for frozen cabinet pudding, No. 2. Have the peaches in a deep +glass dish, and, as soon as the custard is partly cooled, turn it on +them. Set away in a cold place for six or eight hours. When +convenient, it is well to make this pudding the day before using. + + +Orange Pudding. + +One pint of milk, the juice of six oranges and rind of three, eight +eggs, half a cupful of butter, one large cupful of granulated sugar, a +quarter of a cupful of powdered sugar, one table-spoonful of ground +rice, paste to line the pudding dish. Mix the ground rice with a +little of the cold milk. Put the remainder of the milk in the double +boiler, and when it boils, stir in the mixed rice. Stir for five +minutes; then add the butter, and set away to cool. Beat together the +sugar, the yolks of the eight eggs and whites of four. Grate the rind +and squeeze the juice of the oranges into this. Stir all into the +cooked mixture. Have a pudding dish, holding about three quarts, lined +with paste. Pour the preparation into this, and bake in a moderate +oven for forty minutes. Beat the remaining four whites of the eggs to +a stiff froth, and gradually beat in the powdered sugar. Cover the +pudding with this. Return to the oven, and cook ten minutes, having +the door open. Set away to cool. It must be ice cold when served. + + +Orange Pudding, No. 3. + +One cupful and a half of granulated sugar, six table-spoonfuls of the +powdered, six eggs, six large, or eight small, sweet oranges, half a +package of gelatine, one quart of boiling milk. Soak the gelatine for +two hours in one cupful of the milk. Put the remaining milk in the +double boiler. Beat together the yolks of the eggs and the granulated +sugar. When the milk boils, stir in the gelatine, and then the beaten +yolks and sugar. Stir constantly until the mixture begins to thicken +(which will be about five minutes); then remove from the fire and put +away to cool. Pare the oranges, and free them of seeds and tough +parts. Put them in a large glass dish, and when the custard has +cooled, pour it over the fruit. Let this stand in a cold place six or +eight hours. Beat the whites of the eggs to a stiff froth, and +gradually beat in the powdered sugar. Cover the pudding with this, and +serve. + + +Royal Diplomatic Pudding. + +Soak half a box of gelatine in half a cupful of cold water one or two +hours. Pour on this two-thirds of a pint of boiling water, and add the +juice of a lemon, a cupful of sugar and half a pint of wine. Stir, and +strain. Have two moulds, one holding two quarts, the other a quart. +Put a layer of jelly in the large mould, and place on ice. When hard, +garnish with candied cherries, cut in two. Pour in a few spoonfuls of +liquid jelly, _not hot,_ to hold the cherries, and then pour in +enough to cover them. When the jelly is perfectly hard, set the small +mould in the centre of the large one, and fill the space between with +jelly. Fill the small mould with ice, and set both in a basin of ice +water. When the jelly is again hard, remove the ice from the small +mould, which fill with warm water, and lift it out carefully. The +vacant space is to be filled with custard made by the following +recipe: The yolks of five eggs, half a cupful of sugar, two table- +spoonfuls of wine, one teaspoonful of vanilla extract, half a box of +gelatine, soaked in half a cupful of cold water, a scant cupful of +milk. Put the milk to boil. Add the gelatine, and the eggs and sugar, +beaten together. Strain, and add the wine and vanilla. When the +custard begins to thicken, add half a pint of cream, whipped to a +stiff froth. Pour the custard into the space mentioned, and let it +stand until it hardens. Turn the pudding out of the mould, and serve +with soft custard poured around it. + + +Orange Diplomatic Pudding. + +Make one quart of orange jelly. Arrange this in the mould and make a +filling the same as for royal diplomatic pudding. Flavor the filling, +and the custard for the sauce, with orange. + + +Lemon Diplomatic Pudding. + +Make one quart of lemon jelly, and prepare the mould with it the same +as for the royal diplomatic pudding. Make a lemon sponge, with which +fill the cavity. When hard, serve with a custard flavored with lemon. + + +Bird's Nest Pudding. + +Half a package of Cox's sparkling gelatine, six oranges, three cupfuls +and a half of sugar, one pint of blanc-mange. Take the peel from the +oranges in quarters. Put it in two quarts of water, and let it stand +over night. In the morning drain off the water. Cut the peel in thin +strips with the scissors. Put it in cold water and boil until tender. +Make a syrup of half a cupful of sugar and a pint of water. Drain the +straws of orange peel on a sieve. Put them in this syrup and simmer +half an hour. Turn into a bowl, and let stand until next day. Put one +pint of sugar and one pint of water on to boil. Cook rapidly for +twenty minutes; the syrup will then fall from the spoon in threads. +Put the straws in this and boil half an hour. Take out, and drain on a +sieve. As they dry, put them in a dish, which place in the warm oven. +These are for the nests. For the jelly, soak the gelatine two hours in +half a cupful of cold water; then pour on it enough boiling water to +make, with the juice of the oranges, two cupfuls and a half. Add one +small cupful of sugar and the orange juice. Stir well, and strain +through a napkin into a shallow dish. In one end of each of six eggs +make a hole, about the size of a cent Break the yolks with a skewer, +and pour the eggs into a bowl. (They may be used for puddings and +custards.) Wash and drain the shells. Fill them with the blanc-mange. +Have a pan filled with meal, in which to stand the shells. Set away to +cool. Break the jelly in pieces with a fork, and put in a flat glass +dish. Arrange the straws in the form of nests, six in number, and +arrange them on the jelly. Place the eggs in these, and serve. + + +Quince Iced Pudding. + +Beat three eggs very light; then add one cupful and a half of powdered +sugar, and beat until foamy. Put two cupfuls of sifted pastry flour in +the sieve, and add one teaspoonful of cream of tarter and half a +teaspoonful of soda. Stir half a cupful of cold water into the beaten +eggs and sugar; then sift the flour on this. Mix quickly and +thoroughly. Have a tin mould similar to the border moulds shown in the +chapter on Kitchen Furnishing, but of oval shape, higher and plain. It +should be about four inches high, and six wide and eight long, top +measurement--the mould tapering. The space between the outer and inner +walls should be an inch and a half. Butter this mould and pour the +cake mixture into it. Bake slowly for forty-five minutes. Let it stand +in the mould until nearly cold. Turn on a flat dish. Put the whites of +two eggs in a bowl, gradually beat into them one cupful and a half of +powdered sugar, and season with half a teaspoonful of vanilla extract +Ice the cake with this, and set away to dry. In the meantime, make a +cream with one generous quart of cream, one cupful of sugar, one +table-spoonful of vanilla and one pint of soft custard. Freeze the +same as ice cream. Spread the inside of the cake with a large tumbler +of quince jelly. At serving time pack the frozen cream in the centre +of the cake. Heap whipped cream on the top and at the base, and serve +immediately. This is an elegant pudding, and is not difficult to make. + + +Princess Pudding. + +Soak for an hour in a pint of cold water one box of Cox's sparkling +gelatine, and add one pint of boiling water, one pint of wine, the +juice of four lemons, and three large cupfuls of sugar. Beat the +whites of four eggs to a stiff froth, and stir into the jelly when it +begins to thicken. Pour into a large mould, and set in ice water in a +cool place. When ready to serve, turn out as you would jelly, only +have the pudding in a deep dish. Pour one quart of soft custard around +it, and serve. + + +Apple Porcupine. + +Sixteen large apples, two large cupfuls of granulated sugar, one +lemon, one quart of water, one tea-cupful of powdered sugar, one quart +of milk, one table-spoonful of corn-starch, half a teaspoonful of +salt, six eggs, one pint of blanched almonds. Put the water and +granulated sugar in a sauce-pan. Have ten of the apples pared and +cored, and as soon as the sugar and water boils, put in as many of the +apples as will cook without crowding. Simmer gently until the fruit is +cooked through. When done on one side the fruit must be turned. Drain, +and cool them on a dish. Cook ten apples in this manner. Have the six +that remain pared and quartered and stewed in one cupful of water. +Turn the stewed apples into the syrup left from cooking the others. +Add the grated rind and the juice of the lemon. Simmer until a smooth +marmalade is formed. It will take about twenty minutes. Set away to +cool. Put the milk on in the double boiler, reserving half a cupful. +When it boils, stir in the corn-starch, which has been mixed with the +cold milk. Stir well, and cook five minutes. Beat the yolks of the six +eggs and the whites of two with half of the powdered sugar. Gradually +pour the boiling mixture on this. Return to the boiler and cook three +minutes, stirring all the time. Add the salt. Turn into a pitcher or +bowl, and set away to cool. Heap the cooked apples in a mound, using +the marmalade to fill up the spaces between the apples. Beat the four +whites of eggs to a stiff froth, and beat the half cupful of powdered +sugar into it. Cover the apples with this, and stick the almonds into +it. Brown slowly in the oven. Set away to cool. At serving time, +season the custard with lemon, and pour it around the porcupine. + + + + +SAUCES. + + +Rich Wine Sauce. + +One cupful of butter, two of powdered sugar, half a cupful of wine. +Beat the butter to a cream. Add the sugar gradually, and when very +light, add the wine, which has been made hot, a little at a time. +Place the bowl in a basin of hot water and stir for two minutes. The +sauce should be smooth and foamy. + + +Creamy Sauce. + +Half a cupful of butter, one cupful of _powdered_ sugar, one- +fourth of a cupful of cream or milk, four table-spoonfuls of wine, or +one teaspoonful of vanilla or lemon extract. If lemon or vanilla is +used, add four table-spoonfuls of cream. Beat the butter to a cream. +Add the sugar, gradually, beating all the while. When light and +creamy, gradually add the wine, and then the cream, a little at a +time. When all is beaten smooth, place the bowl in a basin of hot +water and stir until the sauce is smooth and creamy--no longer. It +will take only a few minutes. This is a delicious sauce, and if well +beaten, and not kept in the hot water long enough to melt the sugar, +it will be white and foamy all through. + + +Foaming Sauce. + +One cupful of butter, two of powdered sugar, the whites of two eggs, +five table-spoonfuls of wine or three of brandy, one-fourth of a tea- +cupful of _boiling_ water. Beat the butter to a cream, and +gradually beat the sugar into it. Add the whites of the eggs, +unbeaten, one at a time, and then the brandy or wine. When all is a +light, smooth mass, add the water, beating in a little at a time. +Place the bowl in a basin of hot water and stir until smooth and +frothy, which will be about two minutes. This sauce is for rich +puddings. + + +German Sauce. + +One cupful of sugar, half a cupful of water, three eggs, one table- +spoonful of butter, three of brandy, or a teaspoonful of any extract +you like. Put the sugar and water in a sauce-pan and boil for fifteen +minutes. Beat the yolks of the eggs, and stir them into the boiling +syrup. Put the basin in another of hot water and beat the mixture with +the whisk until it begins to thicken; then add the butter, the whites +of the eggs, beaten to a stiff froth, and the brandy. Stir one minute +longer, and serve. + + +German Sauce, No. 2. + +The yolks of five and whites of three eggs, one cupful of powdered +sugar, one pint of cream, and any flavor you choose. Beat together the +yolks of the eggs and the sugar, and add the cream. Put this mixture +in the double boiler (having first beaten the whites to a stiff +froth), and stir until it begins to thicken; then add the whites and +seasoning. Beat thoroughly, and serve. + + +Lemon Sauce. + +One cupful of sugar, half a cupful of water, the rind and juice of two +lemons, the yolks of three eggs. Boil together the sugar, water, lemon +juice and grated rind for twenty minutes. Beat the yolks of the eggs. +Put the basin containing the boiling syrup in another of boiling +water. Stir the yolks of the eggs into this, and beat rapidly for +three minutes. Take up the sauce-pan and continue the beating for five +minutes; then serve. + +Cream Sauce. + +One cupful of powdered sugar, one egg, two cupfuls of whipped cream. +Beat the white of the egg to a stiff froth. Add the yolk and sugar, +and beat well. Flavor with vanilla, lemon or wine, and add the cream +last of all. This sauce is excellent for a light pudding. + + +Vanilla Sauce. + +The whites of two eggs and the yolk of one, half a cupful of powdered +sugar, one teaspoonful of vanilla, three table-spoonfuls of milk. Beat +the whites of the eggs to a stiff froth, next beat in the sugar, and +then the yolk of the egg and the seasoning. Serve immediately. This +sauce is for light puddings. + + +Molasses Sauce. + +One cupful of molasses, half a cupful of water, one table-spoonful of +butter, a little cinnamon or nutmeg (about half a teaspoonful), one- +fourth of a teaspoonful of salt, three table-spoonfuls of vinegar. +Boil all together for twenty minutes. The juice of a lemon can be used +instead of the vinegar. This sauce is nice for apple or rice puddings. + + +Caramel Sauce. + +Put one cupful of sugar in a small frying-pan and stir on the fire +until a dark brown, if you like a strong caramel flavor, or till a +light brown, if you like a delicate flavor. Add a cupful of boiling +water, and simmer fifteen minutes. Set away to cool. + + +Quince Sauce. + +One cupful of quince preserve, one of milk, one table-spoonful of +corn-starch, half a cupful of sugar. Mix the corn-starch with a little +of the cold milk, and put the remainder in the double boiler. When it +boils, stir in the corn-starch, and cook ten minutes; then add the +sugar and the preserve, mashed fine. Cook ten minutes longer and rub +through a strainer. This sauce is usually served cold, but when used +with hot pudding, it too should be hot. + + +Apricot Sauce. + +One cupful of canned apricot, one of sugar, one of milk, one table- +spoonful of corn-starch, half a cupful of water. Put the milk in the +double boiler. Mix the corn-starch with a few spoonfuls of cold milk, +and stir into the boiling milk. Cook ten minutes. Boil the sugar and +water together for twenty minutes. Rub the apricot through a sieve, +and stir it into the syrup. Beat well, and then beat in the boiled +milk and corn-starch. Place the sauce-pan in a dish of cold water and +stir for about eight minutes. Set away to cool. If you have cream, use +it instead of the milk. All kinds of fruit can be used in pudding +sauces by following this rule. If the fruit is preserved, use less +sugar; and if very acid, use more. + +If it is necessary to make the wine, creamy or foamy sauce any +considerable time before dinner, do not add the hot water or hot wine, +and do not place the bowl in hot water, until serving time. The +vanilla and cream sauces are spoiled by standing after being made. + + + + +DESSERT. + + +Blanc-Mange Made with Sea Moss Farina. + +One quart of milk, one level table-spoonful of sea moss farina, half a +teaspoonful of salt, three table-spoonfuls of sugar, one teaspoonful +of flavor. Put the milk in the double boiler and sprinkle the farina +into it, stirring all the while. Let this heat slowly. Stir often. +When it boils up, and looks white, add the sugar, salt and flavor. +Strain, and turn into a mould that has been dipped in cold water. Set +away to harden. It will take about three hours for this. The blanc- +mange is ready to use as soon as cold. + + +Blanc-Mange Made with Gelatine. + +One package of gelatine, three pints of milk, four table-spoonfuls of +sugar, half a teaspoonful of salt, one teaspoonful of extract of +vanilla or of lemon. Put the gelatine with the milk and let it stand +in a cold place for two hours; then put it in the double boiler, and +heat quickly. Do not let it boil. Stir often; and as soon as the +gelatine is melted, take off, and add the sugar, salt and flavor. +Strain, and partially cool, before putting into the moulds. It should +stand six hours before serving, and it is even better, especially in +summer, to make it the day before using. + + +Blanc-Mange Made with Isinglass. + +One quart of milk, three and a half sheets of Cooper's isinglass, half +a teaspoonful of salt, three table-spoonfuls of sugar and a four-inch +piece of stick cinnamon. Break up the isinglass, put it and the +cinnamon with the milk, and let stand in a cold place two hours; then +put it in the double boiler and let it come, gradually, to the boiling +point. It must not boil. Stir often while heating. As soon as the +isinglass is dissolved, take from the fire, and add the salt and +sugar. Strain into a tin basin, which place in a pan of cold water. +Stir occasionally while cooling. When nearly cold, turn into a mould +and place in the ice chest. It can be poured into the mould as soon as +strained, but the cream will rise to the top in that case, unless the +mixture is stirred carefully in the centre of the mould. The sheets of +isinglass vary in thickness, so that it is best to take part of die +thick sheets and part of the thin. + + +Chocolate "Blanc"-Mange. + +One package of gelatine, four table-spoonfuls of sugar, one (ounce) +square of Baker's chocolate, three pints of milk. Soak the gelatine +two hours in the milk, and then put it in the double boiler. Scrape +the chocolate fine and put it in a small frying-pan with two spoonfuls +of the sugar and two of boiling water. Stir this over a _hot_ +fire until smooth and glossy (it will take about a minute), and stir +into the milk. Add the remainder of the sugar, and strain. Turn into +moulds, and set away to harden. This dish should be made at least +eight hours before being used. If you please, you can add a +teaspoonful of vanilla extract. By adding the chocolate to any of the +preparations for blanc-mange while they are hot, you have a chocolate +"blanc"-mange. + + +Cream à la Versailles. + +One quart of milk, half a cupful of sugar, half a teaspoonful of +vanilla extract, half a teaspoonful of salt, seven eggs, two table- +spoonfuls of water. Put the sugar in a small frying-pan and stir until +a very light brown. Add the water, stir a moment longer, and mix with +the milk. Beat the eggs and salt with a spoon. Add this mixture and +the vanilla to the milk. Butter a two-quart charlotte russe mould +lightly, and put the custard in it Put the mould in a basin of warm +(not hot) water and bake slowly until the custard is firm in the +centre. It should take forty minutes; but if the oven is quite hot, it +will be done in thirty minutes. Test by putting a knife down into the +centre, for if the custard is not milky, it is done. Set away in a +cold place until serving time. It must be ice cold when eaten. Turn +out on a flat dish, and pour caramel sauce over it. + + +Royal Cream. + +One quart of milk, one-third of a box of gelatine, four table- +spoonfuls of sugar, three eggs, vanilla flavor. Put the gelatine in +the milk, and let it stand for half an hour. Beat the yolks well with +sugar, and stir into the milk. Set the kettle in a pan of hot water +and stir until the mixture begins to thicken like soft custard. Have +ready the whites of the eggs, beaten to a stiff froth; and the moment +the kettle is taken from the fire, stir them in, quickly, and turn +into the moulds. Set away in a cold place to harden. + +When you cannot get cream, to make charlotte russe, this is a good +filling, if you omit the whites of eggs, and fill the moulds when the +cream is perfectly cold, but not hardened. + + +Lemon Sponge. + +The juice of four lemons, four eggs, one cupful of sugar, half a +package of gelatine, one generous pint of cold water. Soak the +gelatine two hours in half a cupful of the water. Squeeze the lemons, +and strain the juice on the sugar. Beat the yolks of the eggs and mix +them with the remainder of the water. Add the sugar and lemon to this, +and cook in the double boiler until it begins to thicken; then add the +gelatine. Strain this mixture into a tin basin, which place in a pan +of ice water. Beat with the whisk occasionally, until it has cooled, +but not hardened. Now add the unbeaten whites of the eggs, and beat +all the time until the mixture begins to thicken. Let it thicken +almost to the point where it cannot be poured, and then turn into a +mould and set away to harden. Remember that the whites of the eggs +must be added as soon as the mixture cools, which should be in about +six or eight minutes, and that the mixture must be beaten until it +begins to harden. The hardening is rapid after it once begins, so that +it will be necessary to have the moulds all ready. The sponge will not +be smooth and delicate if not poured into the moulds. If for any +reason you should get the mixture too hard before pouring, place the +basin in another of hot water, and let the sponge melt a little; then +beat it up again. Serve with powdered sugar and cream. + + +Orange Sponge. + +Make orange sponge the same as lemon, using a small pint of water and +the juice of six large oranges. + + +Peach Sponge. + +One pint of canned peaches, half a package of gelatine, the whites of +five eggs, one scant cupful of sugar, one and a half cupfuls of water. +Soak the gelatine for two hours in half a cupful of the water. Boil +the cupful of water, and the sugar fifteen minutes. Hash the peaches +fine, rub through a sieve, and put in the syrup. Cook five minutes, +stirring all the time. Place the sauce-pan in another of boiling water +and add the gelatine. Stir for five or eight minutes, to dissolve the +gelatine; then place the sauce-pan in a dish of ice water and beat the +syrup until it begins to cool. Add the whites of the eggs, and beat +until the mixture begins to harden. When it will just pour, turn it +into the mould, and set away to harden. Serve with sugar and cream. +Apricot and pear sponges can be made in the same manner. + + +Strawberry Sponge. + +One quart of strawberries, half a package of gelatine, one cupful and +a half of water, one cupful of sugar, the juice of a lemon, the whites +of four eggs. Soak the gelatine two hours in half a cupful of the +water. Mash the strawberries, and add half the sugar to them. Boil the +remainder of the sugar and the cupful of water gently twenty minutes. +Rub the strawberries through a sieve. Add the gelatine to the boiling +syrup and take from the fire immediately; then add the strawberries. +Place in a pan of ice water and beat five minutes. Add the whites of +eggs and beat until the mixture begins to thicken. Pour into the +moulds and set away to harden. Serve with sugar and cream. Raspberry +and blackberry sponges are made in the same way. + + +Pineapple Sponge. + +One small fresh pineapple, or a pint-and-a-half can of the fruit; one +small cupful of sugar, half a package of gelatine, one cupful and a +half of water, the whites of four eggs. Soak the gelatine two hours in +half a cupful of the water. Chop the pineapple, and put it and the +juice in a sauce-pan with the sugar and the remainder of the water. +Simmer ten minutes. Add the gelatine, take from the fire immediately, +and strain into a tin basin. When partially cooled, add the whites of +the eggs, and beat until the mixture begins to thicken. Pour into a +mould and set away to harden. Serve with soft custard flavored with +wine. + + +Strawberry Bavarian Cream. + +One quart of strawberries, one pint of cream, one large cupful of +sugar, half a cupful of boiling water, half a cupful of cold water. +Soak the gelatine two hours in the cold water. Mash the berries and +sugar together, and let them stand one hour. Whip the cream to a +froth. Strain the juice from the berries, pressing through as much as +possible without the seeds. Pour the hot water on the gelatine, and +when dissolved, strain it into the strawberry juice. Place the basin +(which should be tin) in a pan of ice water and beat until the cream +begins to thicken. When as thick as soft custard, stir in the whipped +cream; and when this is well mixed, turn into the mould (it will make +nearly two quarts), and set away to harden. Serve with whipped cream +heaped around it, or, if the border mould is used, have the cream in +the centre. + +Raspberry and blackberry Bavarian creams are made the same as the +strawberry. + + +Orange Bavarian Cream. + +A pint and a half of cream, the juice of five oranges and grated rind +of two, one large cupful of sugar, the yolks of six eggs, half a +package of gelatine, half a cupful of cold water. Soak the gelatine +two hours in the cold water. Whip the cream, and skim off until there +is less than half a pint unwhipped. Grate the rind of the oranges on +the gelatine, Squeeze and strain the orange juice, and add the sugar +to it. Put the unwhipped cream in the double boiler. Beat the yolks of +the eggs and add to the milk. Stir this mixture until it begins to +thicken, and add the gelatine. As soon as the gelatine is dissolved, +take off, and place in a pan of ice water. Stir until it begins to +cool (about two minutes), and add the orange juice and sugar. Beat +about as thick as soft custard, and add the whipped cream. Stir until +well mixed, and pour into the moulds. Set away to harden. There will +be about two quarts. Serve with whipped cream heaped around the orange +cream. + + +Peach Bavarian Cream. + +One quart of canned peaches, one large cupful of sugar, one pint of +cream, half a box of gelatine, half a cupful of cold water. Mash the +peaches and rub them and the juice through a sieve. Add the sugar. +Soak the gelatine two hours in the cold water. Whip the cream to a +froth. Put the peaches in a sauce-pan and let them simmer twenty +minutes. Stir often. Add the gelatine to the hot peaches and remove +from the fire immediately. Place the sauce-pan in a pan of ice water +and beat until the mixture begins to thicken; then stir in the cream. +Mix thoroughly, and pour into the mould. Set away to harden. Serve +with whipped cream. Apricot and pear Bavarian creams are made in the +same way. + + +Pineapple Bavarian Cream. + +One pint of canned pineapple, one small tea-cupful of sugar, one pint +of cream, half a package of gelatine, half a cupful of cold water. +Soak the gelatine two hours in the water. Chop the pineapple fine and +put it on with the sugar. Simmer twenty minutes. Add the gelatine, and +strain immediately into a tin basin. Rub as much of the pineapple as +possible through the sieve. Beat until it begins to thicken, and add +the cream, which has been whipped to a froth. When well mixed, pour +into the mould, and put away to harden. Serve with whipped cream. + + +Almond Bavarian Cream. + +One pint and a half of cream, one pint of blanched sweet almonds, one- +fourth of a teaspoonful of essence of almond, half a package of +gelatine, three eggs, one small cupful of sugar, half a cupful of +milk. Soak the gelatine two hours in the milk. Whip the cream to a +stiff froth, until about half a pint is left unwhipped. Pound the +almonds to a paste in the mortar. Put the almonds and unwhipped cream +in the double boiler. Beat the sugar and eggs together and stir in +with the cream and almonds. Cook until the mixture begins to thicken; +then stir in the gelatine, and remove from the fire. Strain this into +a tin basin, and add the essence of almond. Beat until it begins to +thicken, and add the whipped cream. Mix well, pour into the moulds, +and set away. Serve with whipped cream. Pistachio Bavarian cream is +made in the same way, using one pint of pistachio nuts instead of the +almonds, and omitting the essence of almond. + + +Chocolate Bavarian Cream. + +One pint of cream, one cupful of milk, half a cupful of sugar, half a +box of gelatine, one square of Baker's chocolate (an ounce). Soak the +gelatine in half a cupful of the milk. Whip the cream to a stiff +froth. Scrape the chocolate, and add two table-spoonfuls of the sugar +to it. Put in a small frying-pan with one table-spoonful of hot water. +Stir over a hot fire until smooth and glossy. Have the remaining half +cupful of milk boiling. Stir the chocolate into it, and add the +gelatine. Strain into a tin basin, and add the remainder of the sugar. +Place the basin in a pan of ice water and beat the mixture until it +begins to thicken; then add the whipped cream; and when well mixed, +turn into the mould. When hard, serve with whipped cream heaped +around. + + +Coffee Bavarian Cream. + +One cupful of strong coffee, one pint of cream, half a package of +gelatine, one cupful of sugar, one-third of a cupful of cold water. +Soak the gelatine two hours in the cold water. Pour on this the +coffee, boiling hot, and when the gelatine is dissolved, add the +sugar. Strain into a tin basin, which put in a pan of ice water. Beat +with a whisk until it begins to thicken; then add the cream, which has +been whipped to a froth. When thoroughly mixed, turn into a mould and +set away to harden. Serve with sugar and cream. + + +Directions for Freezing. + +Four the mixture that is to be frozen into the tin can, put the beater +in this, and put on the cover. Place in the tub, being careful to have +the point on the bottom fit into the socket in the tub. Put on the +cross-piece, and turn the crank to see if everything is in the right +place. Next comes the packing. Ice should be broken in large pieces, +and put in a canvas bag, and pounded fine with a mallet. Put a thick +layer of it in the tub (about five inches deep), and then a thin layer +of salt. Continue this until the tub is full, and pack down solid with +a paddle or a common piece of wood. After turning the crank a few +times add more salt and ice, and again pack down. Continue in this way +until the tub is full. For a gallon can, three pints of salt and +perhaps ten quarts of fine ice will be required. Remember that if the +freezer is packed solid at first, no more ice or salt is needed. The +water must never be let off, as it is one of the strongest elements to +help the freezing. If more salt than the quantity given is used, the +cream will freeze sooner, but it will not be so smooth and rich as +when less is used. + +Turn the crank for twenty minutes--not fast at first, but very rapidly +the last ten minutes. It will be hard to torn when the mixture is +frozen. Turn back the cross-piece, wipe the salt and ice from the +cover, and take off the cover, not displacing the can itself. Remove +the beater and scrape the cream from it. Work a large spoon up and +down in the cream until it is light and the space left by taking out +the beater is filled. Cover the can, cork up the hole from which the +handle of the beater was taken, put on the cross piece, and set the +tub in a cool place until serving time. Then dip the can for a few +seconds in water that is a trifle warm, wipe it, and turn on the dish. +Rest it for a moment, and lift a little. + +If the cream is to be served from a mould, remove it when you do the +beater. Fill the mould and work the cream up and down with a spoon. +This will press the cream into every part, and lighten it. Cover the +top of the mould with thick white paper, put on the tin cover, and +bury in fresh ice and salt. + +There are a great many good freezers. The Packer is especially suited +to family use. It turns so easily that any lady can make her own +creams. For the first twelve minutes a child can work it. It is made +of the best stock, and will last many years. The cogs on freezers +should be oiled occasionally. When you have made cream, see that every +part of the freezer is clean and perfectly dry before putting away. + + +Vanilla Ice Cream. + +The foundation given in this rule is suitable for all kinds of ice +cream. One generous pint of milk, one cupful of sugar, half a cupful +of flour, _scant_; two eggs, one quart of cream, one table- +spoonful of vanilla extract, and when the cream is added, another tea- +cupful of sugar. Let the milk come to a boil. Beat the first cupful of +sugar, the flour and eggs together, and stir into the boiling milk. +Cook twenty minutes, stirring often. Set away to cool, and when cool +add the sugar, seasoning and cream, and freeze. + + +Vanilla Ice Cream, No. 2. + +One pint of sugar, one of water, three pints of cream--not too rich, +the yolks of five eggs and one large table-spoonful of vanilla extract +Boil the sugar and water together for twenty-five minutes. Beat the +yolks of the eggs with one-fourth of a teaspoonful of salt Place the +basin of boiling syrup in another of boiling water. Stir the yolks of +the eggs into the syrup, and beat rapidly for three minutes. Take the +basin from the fire, place it in a pan of ice water and beat until +cold. Add the vanilla and cream, and freeze. + + +Lemon Ice Cream. + +Make the same as vanilla cream, and flavor with one table-spoonful of +lemon extract. + + +Lemon Ice Cream, No. 2. + +Three tea-cupfuls of sugar, the juice of three lemons, three pints of +cream, the yolks of eight eggs, one pint of water. Boil the water, +sugar and lemon juice together twenty minutes; then proceed as +directed for vanilla ice cream, No. 2. + + +Orange Ice Cream. + +Follow the second rule for lemon cream, but use the juice of six +oranges instead of that of lemons. + + +Pineapple Ice Cream. + +Make the same as vanilla, and flavor with a teaspoonful of extract of +pineapple. + + +Pineapple Ice Cream, No. 2. + +Pare a pineapple and cut it fine. Put it in a sauce-pan with one pint +of water and a scant pint of sugar. Simmer gently for thirty minutes. +Rub through a sieve, add the cream, gradually, and freeze. + + +Strawberry Ice Cream. + +One quart of cream, one quart of strawberries, one pint of sugar. Mash +the sugar and strawberries together, and let them stand one or two +hours. Add the cream, rub through a strainer into the freezer, and +freeze. Or, the cream can be made the same as the vanilla cream, and +when half frozen, the whole berries be stirred in. + + +Strawberry Ice Cream à la Surprise. + +Put three pints of strawberries in a deep dish with one cupful of +sugar. Season three pints of cream with a cupful and a half of sugar +and two table-spoonfuls of wine. Freeze this. Take out the beater and +draw the frozen cream to the sides of the freezer. Fill the space in +the centre with the strawberries and sugar, which cover with the +frozen cream. Put on the cover and set away for an hour or more. When +the cream is turned out, garnish the base, if you please, with +strawberries. + + +Raspberry Ice Cream. + +Make raspberry ice cream the same as strawberry, using a little less +sugar. + + +Apricot Ice Cream. + +One quart of cream, one generous pint of canned apricot, one pint of +sugar, the yolks of three eggs, one pint of water. Boil the sugar and +water together twenty minutes. Rub the apricot through a sieve and add +it to the boiling syrup; add also the beaten yolks of the eggs, and +cook for six minutes, stirring all the while. Take from the fire and +place in a pan of cold water. Beat the mixture ten minutes. If cold at +the end of that time, add the cream, and freeze. + + +Peach Ice Cream. + +Peach ice cream can be made like the apricot, having the pint of +peaches a very generous one. + + +Banana Ice Cream. + +Make this the same as the apricot, using, however, only one cupful and +a half of sugar, and six bananas. More bananas can be used if a strong +flavor of the fruit is liked. + + +Chocolate Ice Cream. + +Make a foundation with two eggs, one cupful of sugar, half a cupful of +flour and a pint of milk, the same as for vanilla ice cream. While +this is cooking, scrape one square (an ounce) of Baker's chocolate, +and add to it two table-spoonfuls of sugar and one of boiling water. +Stir this over the fire until perfectly smooth and glossy, and add it +to the boiling mixture. This quantity gives a very delicate flavor. If +a stronger one is wished use two squares of the chocolate. Put the +mixture in cold water to cool. Stir occasionally. When cold, add one +tea-cupful of sugar and one quart of milk. Freeze. + + +Brown Bread Ice Cream. + +Dry the crust of brown bread in a warm oven. Roll fine and sift. Add +one pint of the crumbs to the preparation for vanilla ice cream. The +vanilla, and two-thirds of the second cupful of sugar must be omitted. + + +Macaroon Ice Cream. + +Make a cream the same as for vanilla, except omit the second cupful of +sugar and the vanilla flavor. Brown one dozen and a half macaroons +into the oven. Let them cool; then roll them into fine crumbs. Add +these and three table-spoonfuls of wine to the cream, and freeze. + + +Coffee Ice Cream. + +Make the same as vanilla, with the addition of one cupful of strong +coffee. This gives a strong flavor. Less can be used. The second +cupful of sugar should be large. + + +Caramel Ice Cream. + +Make the hot mixture, as for vanilla. Put the small cupful of sugar in +a small frying-pan and stir over the fire until the sugar turns liquid +and begins to smoke. Turn into the boiling mixture, and put away to +cool. When cold, add one quart of cream. Strain the mixture into the +freezer, and freeze. The flavor of this cream can be varied by +browning the sugar more or less. + + +Almond Ice Cream. + +This is made the same as vanilla, except that one teaspoonful of +extract of bitter almond is used for flavoring. + +Almond Ice Cream, No. 2. + +One pint of blanched almonds, the yolks of five eggs, one quart of +cream, one and a half cupfuls of sugar, one pint of milk, one pint of +water. Boil the water and sugar together for twenty-five minutes. Put +the almonds in a frying-pan and stir over the fire until they are a +rich brown. Remove from the fire, and pound to a paste in the mortar. +Cook the milk and powdered almonds in the double boiler for twenty +minutes. Beat the yolks of the eggs and stir them into the boiling +syrup. Beat this for four minutes, having the basin in boiling water. +Take from the fire, and gradually beat into it the almonds and milk. +Strain the mixture through a sieve, and rub through as much as +possible. Stir occasionally while cooling. When cold, add the cream +and half a teaspoonful of extract of almond. Freeze. + + +Pistachio Ice Cream. + +One pint of pistachio nuts, half a cupful of blanched almonds, one +quart of cream, one pint of water, one scant pint of sugar, the yolks +of five eggs, one pint of milk, spinach green enough to give a +delicate color (about a heaping teaspoonful-to be cooked with the +nuts). Make the same as almond cream. + + +Walnut Ice Cream. + +One pint of the meat of walnuts (the American are the best), pounded +fine in a mortar; one pint of milk, one quart of cream, two small +cupfuls of sugar, four eggs, one-fourth of a teaspoonful of salt. Beat +the eggs with one cupful of sugar. Put them and the milk in the double +boiler, and stir constantly until the mixture begins to thicken; then +add the salt, and put away to cool. When cold, add the cream and nut +meat, and freeze. + + +Cocoanut Ice Cream. + +One quart of cream, one pint of milk, three eggs, one cupful and a +half of sugar, one cupful of prepared cocoanut, the rind and juice of +a lemon. Beat together the eggs and the grated lemon rind, and put +with the milk in the double boiler. Stir until the mixture begins to +thicken. Add the cocoanut, and put away to cool. When cool, add the +sugar, lemon juice and cream. Freeze. + + +Fig Ice Cream. + +One quart of milk, two table-spoonfuls of corn-starch, one of +gelatine, one pint of cream, a cupful and a half of sugar, three eggs, +two cupfuls of figs, cut fine; one table-spoonful of vanilla. Put the +milk in the double boiler, reserving half a cupful. When it is +_boiling_, stir in the corn-starch, which has been mixed with the +cold milk. Cook ten minutes. Beat the eggs and sugar together. Pour +the cooked mixture on this, stirring all the time. Return to the fire, +add the gelatine, which has been soaking in four table-spoonfuls of +cold water, and cook three minutes. Set away to cool. When cold, add +the cream and vanilla, and freeze. When the cream has been freezing +ten minutes, take off the cover and stir in the figs. Cover again and +freeze until hard. Take out the beater, and with a large spoon, pack +the cream smoothly. Set away until serving time. + + +Glacé Méringue. + +One quart of cream, one large cupful of granulated sugar and six +table-spoonfuls of powdered, one table-spoonful of vanilla extract, +the whites of six eggs, one cupful of milk, one table-spoonful of +gelatine, soaked an hour in four of cold water. Let the milk come to a +boil, and stir the gelatine into it. Strain into the cream. Add the +vanilla and granulated sugar. Turn into the tin, and freeze. When the +mixture is frozen (it will take about fifteen minutes), take out the +beater and pack the cream smoothly, being careful to have the top +perfectly level. Set away until serving time. It should stand half an +hour at least. When ready to serve, beat the whites of the eggs to a +stiff froth, and gradually beat into this the powdered sugar. Turn the +cream out on an earthen dish and cover every part with the méringue. +Brown in a hot oven, and serve immediately. If the dish is flat, put a +board under it. This keeps the heat from the bottom. _Glacé +méringue_ is an elegant dish. + + +Bombe Glacée. + +One quart of strawberry or raspberry sherbet, No. 2, one pint of +sugar, one pint and a half of water, the yolks of eighteen eggs, one +large table-spoonful of vanilla extract. Boil the sugar and water +together twenty minutes. Beat the yolks of the eggs very light. Place +the sauce-pan, with the syrup, in another of boiling water. Stir the +beaten yolks of eggs into this syrup and beat with a whisk for ten +minutes. Take from the fire, place the basin in a pan of cold water, +and continue beating for twelve or fifteen minutes. Pack an ice cream +mould in salt and ice. Take the sherbet from the freezer and spread on +the sides and bottom of the mould. When it is hard, put the cooked +mixture in the centre, being careful not to disturb the sherbet. Cover +the cream with a piece of thick white paper. Put on the cover, and +cover the top of the mould with salt and ice. _Bombe glacée_ can +be made with any kind of (No. 2) sherbet, having the centre part +flavored to correspond with the sherbet. The handsomest dishes are, of +course, made with the brightest-colored sherbets. + + +Frozen Pudding. + +One generous pint of milk, two cupfuls of granulated sugar, a scant +half cupful of flour, two eggs, two table-spoonfuls of gelatine, one +quart of cream, one pound of French candied fruit--half a pound will +do, four table-spoonfuls of wine. Let the milk come to a boil. Beat +the flour, one cupful of sugar and the eggs together, and stir into +the boiling milk. Cook twenty minutes, and add the gelatine, which has +been soaking one or two hours in water enough to cover it. Set away to +cool. When cool, add the wine, sugar and cream. Freeze ten minutes; +then add the candied fruit, and finish freezing. Take out the beater, +pack smoothly, and set away for an hour or two. When ready to serve, +dip the tin in warm water, turn out the cream, and serve with whipped +cream heaped around. + + +Nesselrode Pudding. + +One pint of shelled almonds, one pint and a half of shelled chestnuts, +one pint of cream, a pint can of pineapple, the yolks of ten eggs, +half a pound of French candied fruit, one table-spoonful of vanilla +extract, four of wine, one pint of water, one of sugar. Boil the +chestnuts half an hour; then rub off the black skins, and pound in the +mortar until a paste. Blanch the almonds, and pound in the same +manner. Boil the sugar, water and juice from the pineapple for twenty +minutes in a sauce-pan. Beat the yolks of the eggs, and stir them into +the syrup. Put the sauce-pan in another of boiling water and beat the +mixture, with an egg beater, until it thickens. Take off, place in a +basin of cold water, and beat for ten minutes. Mix the almonds and +chestnuts with the cream, and rub all through a sieve. Add the candied +fruit and the pineapple, cut fine. Mix this with the cooked mixture. +Add the flavor and half a teaspoonful of salt. Freeze the same as ice +cream. + + +Lemon Sherbet. + +The juice of five lemons, one pint of sugar, one quart of water, one +table-spoonful of gelatine. Soak the gelatine in a little of the +water. Boil one cupful of the water and dissolve the gelatine in it. +Mix together the sugar, water, gelatine and lemon juice. Turn into the +can, and freeze. This is light and creamy. + + +Lemon. Sherbet, No. 2. + +One pint and a half of sugar, three pints of water, the juice of ten +lemons. Boil the sugar and water together twenty-five minutes. Add the +lemon juice, and strain and freeze. This makes a smooth, rich sherbet. + + +Orange Sherbet. + +Make this the same as the lemon, using, however, ten oranges. In the +spring, when oranges are not very acid, add the juice of a lemon. + + +Orange Sherbet, No. 2. + +Make the same as lemon sherbet, No. 2, but use the juice of twenty +oranges instead of ten lemons. Boil the syrup for this dish thirty +minutes. + + +Pineapple Sherbet. + +A pint-and-a-half can of pineapple, or, if fresh fruit is used, one +large pineapple; a small pint of sugar, a pint of water, one table- +spoonful of gelatine. Soak the gelatine one or two hours in cold water +to cover. Cut the hearts and eyes from the fruit, chop it fine, and +add to the sugar and the juice from the can. Have half of the water +hot, and dissolve the gelatine in it. Stir this and the cold water +into the pineapple. Freeze. This sherbet will be white and creamy. + + +Pineapple Sherbet, No. 2. + +Two small cans of pineapple, one generous pint of sugar, one quart of +water. Pour the juice of the pineapple into a bowl. Put the fruit in a +sauce-pan with half the water, and simmer twenty minutes. Put the +sugar and the remainder of the water on to boil. Cook fifteen minutes. +Rub the cooked pineapple through a sieve and add it to the boiling +syrup. Cook fifteen minutes longer. Add the juice, and cool and +freeze. + + +Strawberry Sherbet. + +Two quarts of strawberries, one pint of sugar, one pint and a half of +water, one table-spoonful of gelatine. Mash the berries and sugar +together, and let them stand two hours. Soak the gelatine in cold +water to cover. Add one pint of the water to the strawberries, and +strain. Dissolve the gelatine in half a pint of boiling water, add +this to the strained mixture, and freeze. + + +Strawberry Sherbet, No. 2. + +One pint and a half of strawberry juice, one pint of sugar, one pint +and a half of water, the juice of two lemons. Boil the water and sugar +together for twenty minutes. Add the lemon and strawberry juice. +Strain, and freeze. + + +Raspberry Sherbet. + +This sherbet is made the same as the strawberry. When raspberries are +not in season, use the preserved or canned fruit and a smaller +quantity of sugar. The juice of a lemon or two is always an +improvement, but is not necessary. The sherbet can also be made by +following the second rule for strawberry sherbet. + + +Raspberry Sherbet, No. 2. + +One bottle of German raspberries (holding a little more than a pint, +and costing about $1.25), one cupful of sugar, one quart of water, the +juice of two lemons. Mix all together, strain, and freeze. + + +Currant Sherbet. + +One pint of currant juice, one pint and a half of water, the juice of +one lemon, one pint of sugar, one table-spoonful of gelatine. Have the +gelatine soaked in cold water, and dissolve it in half a pint of +boiling water. Mix it with the pint of cold water, the sugar, lemon +and currant juice, and freeze. + +Currant Sherbet, No. 2. + +One pint of sugar, one quart of water, one pint of currant juice, the +juice of a lemon. Boil the water and sugar together half an hour. Add +the currant and lemon juice to the syrup. Let this cool, and freeze. + + +Frozen Strawberries. + +Two quarts of fresh strawberries, one pint of sugar, one quart of +water. Boil the water and sugar together half an hour; then add the +strawberries, and cook fifteen minutes longer. Let this cool, and +freeze. When the beater is taken out add one pint of whipped cream. +Preserved fruit can be used instead of the fresh. In this case, to +each quart of preserves add one quart of water, and freeze. + + +Frozen Raspberries. + +Prepare raspberries the same as strawberries. When cold, add the juice +of three lemons; and freeze. All kinds of canned and preserved fruits +can be prepared and frozen in any of the three ways given. + + +Frozen Peaches. + +One can of peaches, one heaping pint of granulated sugar, one quart of +water, two cupfuls of whipped cream. Boil the sugar and water together +twelve minutes; then add the peaches, and cook twenty minutes longer. +Rub through a sieve; and when cool, freeze. When the beater is taken +out, stir in the whipped cream with a large spoon. Cover, and set away +until serving time. It should stand one hour at least. + + +Frozen Apricots. + +One can of apricots, a generous pint of sugar, a quart of water, a +pint of whipped cream--measured after being whipped. Cut the apricots +in small pieces, add the sugar and water, and freeze. When nearly +frozen add the cream. + + +Biscuit Glacé. + +Mix together in a deep bowl or pail one pint of _rich_ cream, +one-third of a cupful of sugar and one teaspoonful of vanilla extract. +Put the mixture in a pan of ice water and whip to a stiff froth. Stir +this down, and whip again. Skim the froth into a deep dish. When all +the cream has been whipped to a froth, fill paper cases with it, and +place these in a large tin box (or, the freezer will do,) that is +nearly buried in ice and salt--two quarts of salt to six of ice--and +is wholly covered after the cases are put in. Let these remain there +two hours. Make a pint of strawberry sherbet. Put a thin layer of it +on each case of cream, and return to the freezer. Let the cases stand +half an hour longer, and serve. They should be arranged on a bright +napkin, spread on a flat dish. + + +Biscuit Glacé, No. 2. + +One pint of cream, whipped to a froth; a dozen and a half macaroons, +three eggs, half a cupful of water, two-thirds of a cupful of sugar, a +teaspoonful of vanilla extract. Boil the sugar and water together for +half an hour. Beat the eggs well, and stir into the boiling syrup. +Place the sauce-pan containing the mixture in another of boiling +water, and beat for eight minutes. Take from the fire, place the +sauce-pan in a pan of cold water, and beat the mixture until it is +cold; then add the flavor and whipped cream. Stir well, and fill paper +cases. Have the macaroons browned and rolled fine. Put a layer of the +crumbs on the cream in the cases, and freeze as directed in the other +recipe. + + +Chocolate Soufflé. + +Two cupfuls of milk, one and a half squares of Baker's chocolate, +three-fourths of a cupful of powdered sugar, two table-spoonfuls of +corn-starch, three eggs, one-fourth of a teaspoonful of salt, half a +teaspoonful of vanilla extract. Boil the milk in the double boiler, +leaving out a third of a cupful to mix with the corn-starch. After +mixing, stir into the boiling milk, and cook eight minutes. Dissolve +the chocolate with half a cupful of the sugar and two table-spoonfuls +of boiling water. Add to the other mixture. Beat the yolks and add +them and the salt. Cook two minutes. Set in cold water, and beat until +cool; then add the flavor, and pour into a dish. Beat the whites of +the eggs to a stiff froth, add the remaining sugar, and heap on the +custard. Dredge with sugar. Brown with a salamander or hot shovel. + +Orange Soufflé. + +A pint of milk, five eggs, one-fourth of a cupful of granulated sugar +and three table-spoonfuls of powdered, five Florida oranges and a +speck of salt. Put the milk on to boil. Beat the yolks of five eggs +and whites of two with the granulated sugar. Pour the milk, gradually, +over this, stirring all the while. Return to the sauce-pan, place in a +basin of boiling water, and stir until it begins to thicken like soft +custard. This will be about two minutes. Add the salt, and set away to +cool. Pare the oranges, remove the seeds, cut up fine, and put in a +glass dish. Pour on the cold custard. Just before serving beat the +three remaining whites of eggs to a stiff froth, and beat in the +powdered sugar. Heap this on the custard, and brown with a hot shovel +or a salamander. + +Surprise Soufflé. + +One pint of the juice of any kind of fruit, one-third of a package of +gelatine, half a cupful of sugar (unless the fruit is very acid, in +which case use a little more), one pint of soft custard, ten +macaroons, half a cupful of water. Soak the gelatine two hours in a +little of the water. Let the remainder of the water come to a boil, +and pour it on the soaked gelatine. Place the basin in another of hot +water and stir until all the gelatine is dissolved. Strain this into +the fruit juice. Add the sugar. Place the basin in a pan of ice water, +and as soon as the mixture begins to thicken, beat with a whisk until +it hardens; then place in the ice chest for a few hours. Brown the +macaroons in a cool oven. Let them cool and roll them fine. At serving +time put the custard in a _soufflé_ dish. Heap the jelly on this, +and cover all with the macaroon crumbs. + +Omelet Soufflé à la Crème. + +Four eggs, two table-spoonfuls of sugar, a speck of salt, half a +teaspoonful of vanilla' extract, one cupful of whipped cream. Beat the +whites of the eggs to a stiff froth, and gradually beat the sugar and +the flavor into them. When well beaten, add the yolks, and lastly the +whipped cream. Have a dish, holding about one quart, slightly +buttered. Pour the mixture into this and bake _just twelve +minutes_. Serve the moment it is taken from the oven. + +Omelet Soufflé à la Poêle. + +The whites of eight and yolks of four eggs, two table-spoonfuls of +sugar, a speck of salt, two table-spoonfuls of butter, half a +teaspoonful of any kind of flavor. Beat the yolks of the eggs, the +sugar, salt and flavor together. Beat the whites to a stiff froth. +Stir this in with the beaten yolks. Have a large omelet pan very hot. +Put one table-spoonful of butter in this, and pour in half the +mixture. Shake rapidly for a minute; then fold, and turn on a hot +dish. Put the remainder of the butter and mixture in the pan, and +proceed as before. Turn this omelet on the dish by the side of the +other. Dredge lightly with sugar, and place in the oven for eight +minutes. Serve the moment it comes from the oven. + + +Charlotte Russe. + +Ten eggs, one cupful of sugar, four table-spoonfuls of wine, one of +vanilla extract, a package of gelatine, one and a half cupfuls of +milk, one pint of cream. Soak the gelatine in half a cupful of the +milk. Beat the yolks of the eggs and the sugar together, and put in +the double boiler with the remaining milk. Stir until the mixture +begins to thicken; then add the gelatine, and strain into a large tin +basin. Place this in a pan of ice water, and when it begins to cool, +add the whites of the eggs, well beaten, the wine and flavor, and the +whipped cream. Mix thoroughly, and pour into moulds that have been +lined with sponge cake. Set away to harden. With the quantities given +two quart moulds can be filled. The lining may be one piece of sponge +cake, or strips of it, or lady-fingers. The wine may be omitted. + + +Charlotte Russe, No. 2. + +One pint of _rich_ cream, one teaspoonful of vanilla flavor, one- +third of a cupful of sugar. Mix all together in a tin pail and place +in a basin of ice water. Whip the cream to a stiff froth, and skim, +into a colander. When nearly whipped, return to the pail that which +has drained through the colander, and whip it again. Have a quart +mould lined with stale sponge cake. Fill it with whipped cream and set +in the ice chest for an hour or two. + + + Apple Charlotte. + +One scant pint of apples, steamed, and rubbed through a sieve; one- +third of a box of gelatine, soaked an hour in one-third of a cupful of +cold water; one cupful of sugar, the juice of a large lemon, the +whites of three eggs. Pour half a cupful of boiling water upon the +gelatine, stir until thoroughly dissolved, and pour upon the apple; +then add the sugar and lemon juice. Place in a basin of ice water, and +beat until it begins to thicken. Add the whites of the eggs, beaten to +a stiff froth. Pour into a two-quart mould, which has been lined with +sponge cake, and put on ice to harden. Make a soft custard of the +yolks of the eggs, one pint of milk and three table-spoonfuls of +sugar. When the charlotte is turned out on a dish, pour this around. + + +Calf's Foot Jelly. + +Four calf's feet, six quarts of water, the juice of two lemons and +rind of one, two cloves, a two-inch piece of stick cinnamon, two +cupfuls of sugar, a pint of wine, the whites and shells of two eggs. +Wash the feet very carefully and put them on with the cold water. Boil +gently until the water is reduced to two quarts; then strain through a +napkin, and set away to harden. In the morning scrape off all the fat +and wipe the jelly with a clean towel. Break it up and put in a kettle +with the other ingredients, having first beaten the whites of the eggs +and the shells with half a cupful of cold water. Let the mixture come +to a boil slowly, and set back for twenty minutes where it will keep +at the boiling point. Strain through a napkin, mould, and set away to +harden. + + +Wine Jelly. + +One box of gelatine, half a pint of cold water, a pint and a half of +boiling water, one pint of sherry, one of sugar, the juice of a lemon. +Soak the gelatine two hours in the cold water. Pour the boiling water +on it, and stir until dissolved. Add the lemon juice, sugar and wine. +Strain through a napkin, turn into moulds, and, when cold, place in +the ice chest for six or eight hours. + +One good way to mould this jelly is to pour some of it into the mould, +harden it a little, put in a layer of strawberries, pour in jelly to +set them, and then enough to make another layer, then put in more +berries, and a third layer of jelly, and so continue, until all the +jelly has been used. + + +Cider Jelly. + +A box of gelatine, one pint of sugar, a quart and half a pint of +cider, half a pint of cold water. Soak the gelatine in the cold water +for two hours. Let the cider come to a boil, and pour it on the +gelatine. Add the sugar, strain through a napkin, and turn into +moulds. When cold, place in the refrigerator for six or eight hours. + + +Lemon Jelly. + +Two cupfuls of sugar, one of lemon juice, one quart of boiling water, +one cupful of cold water, a box of gelatine. Soak the gelatine in the +cold water for two hours. Pour the boiling water on it, add the sugar +and lemon juice, strain through a napkin, mould and harden. + + +Orange Jelly. + +One box of gelatine, one pint of orange juice, the juice of a lemon, +one pint of sugar, a pint and a half of boiling water, half a pint of +cold water, the white and shell of an egg. Soak the gelatine as for +the other jellies. Add the boiling water, sugar, the fruit juice, and +the white and shell of the egg, beaten with two table-spoonfuls of +cold water. Let the mixture come to a boil, and set back for twenty +minutes where it will keep hot, but will not boil. Strain through a +napkin. A pretty way to mould this jelly is to fill the mould to the +depth of two inches with liquid jelly, and, when this is hardened, put +on a layer of oranges, divided into eighths; to pour on a little more +jelly, to set the fruit, and then fill up with jelly. Keep in the ice +chest for six or eight hours. + + +Currant Jelly. + +Make the same as wine jelly, using a pint of currant juice instead of +wine. + + +Strawberry Jelly. + +Three pints of ripe strawberries, a box of gelatine, a pint of sugar, +one pint of boiling water, half a pint of cold water, the juice of a +lemon. Soak the gelatine for two hours in the cold water. Mash the +berries with the sugar, and let them stand two hours. Pour the boiling +water on the fruit and sugar. Press the juice from the strawberries +and add it and the lemon juice to the dissolved gelatine. Strain +through a napkin, pour into moulds, and harden. Raspberry jelly is +made in the same way. + + +Pineapple Jelly. + +A pint-and-a-half can of pineapple, a scant pint of sugar, the white +and shell of an egg, a box of gelatine, the juice of a lemon, one +quart of boiling water, half a pint of cold water. Cut the pineapple +in fine pieces, put with the boiling water and simmer gently twenty +minutes. Soak the gelatine in the cold water for two hours. Add it, +the sugar, lemon and pineapple juice, and the white and shell of the +egg to the boiling mixture. Let this boil up once, and set back for +twenty minutes where it will keep hot, but will not boil. Strain +through a napkin, turn into moulds and set away to harden. + + +Coffee Jelly. + +One pint of sugar, one of strong coffee, a pint and a half of boiling +water, half a pint of cold water, a box of gelatine. Soak the gelatine +two hours in the cold water. Pour the boiling water on it, and when it +is dissolved, add the sugar and coffee. Strain, turn into moulds, and +set away to harden. This is to be served with sugar and cream. + + +Soft Custard. + +One quart of milk, one scant half teacupful of sugar, half a +teaspoonful of salt, the yolks of eight eggs and whites of two, one +teaspoonful of lemon or vanilla flavor, or half as much of almond. +Beat the sugar and eggs together, and add one cupful of milk. Let the +remainder of the milk come to a boil, pour it on the beaten mixture, +and put this on the fire in the double boiler. Stir until it begins to +thicken, which will be in about five minutes, when add the salt, and +set away to cool. When cold, add the flavor. Serve in custard glasses. + + +Soft Caramel Custard. + +One quart of milk, half a cupful of sugar, six eggs, half a +teaspoonful of salt. Put the milk on to boil, reserving a cupful. Beat +the eggs, and add the cold milk to them. Stir the sugar in a small +frying-pan until it becomes liquid and just begins to smoke. Stir it +into the boiling milk; then add the beaten eggs and cold milk, and +stir constantly until the mixture begins to thicken. Set away to cool. +Serve in glasses. + + +Chocolate Whips. + +One quart of milk, one (ounce) square of Baker's chocolate, one +generous half cupful of sugar, six eggs, a speck of salt. Scrape the +chocolate fine and put it in a small frying-pan with two table- +spoonfuls of the sugar and one of boiling water. When dissolved, add +it to a pint and a half of the milk, which should be hot in the double +boiler. Beat the eggs and the remainder of the sugar together, add the +cold milk, and stir into the boiling milk. Stir constantly until it +begins to thicken. Add the salt, and set away to cool. Season one pint +of cream with two table-spoonfuls of sugar and half a teaspoonful of +vanilla extract. Whip to a stiff froth. When the custard is cold, half +fill glasses with it, and heap whipped cream upon it. Or, it can be +served in one large dish, with the whipped cream on top. + + +Kisses. + +Beat the whites of six eggs to a stiff froth. They should be beaten +until so light and dry that they begin to fly off of the beater. Stir +in a cupful of powdered sugar, gently and quickly. Spread paraffin +paper over three boards, which measure about nine by twelve inches. +Drop the mixture by spoonfuls on the boards, having perhaps a dozen on +each one. Dry in a warm oven for about three-quarters of an hour; then +brown them slightly. Lift from the paper and stick them together at +the base by twos. A dozen and a half can be made from the quantities +given. + + +Cream Méringues. + +These are made similar to kisses, but are pat on the paper in oblong +shape, and dried two hours. Take from the board and, with a spoon, +remove all the soft part. Season half a pint of rich cream with a +table-spoonful of sugar and one of wine, or a speck of vanilla, and +whip it to a stiff froth. Fill the shells with this, and join them. +Or, they may be filled with ice cream. If the méringues are exposed to +much heat they are spoiled. + + +Kiss Wafers. + +Half a pint of blanched bitter almonds, one heaping cupful of powdered +sugar, the whites of six eggs, one-third of a cupful of flour, two +table-spoonfuls of corn-starch. Blanch the almonds and pound them in a +mortar. As soon as they are a little broken add the white of an egg. +Pound until very fine. When there is a smooth paste add the sugar, a +little at a time, the whites of two eggs, one at a time, and the flour +and corn-starch. When thoroughly mixed, add, by degrees, the three +remaining whites. Butter the bottom of a flat baking pan and put the +mixture on it in spoonfuls. Spread it _very thin_, especially in +the centre, and bake in a quick oven. The moment the cakes are taken +from the oven, roll into the shape of cornucopias. If allowed to cool, +they cannot be rolled, and for this reason it is best to bake only +half a dozen at a time. When all are shaped, fill with the kiss +mixture, made by beating the whites of three eggs to a stiff froth, +and stirring into them, lightly, four table-spoonfuls of powdered +sugar. Place the wafers in a warm oven for twenty minutes or half an +hour, to dry. With the quantities given two dozen can be made. + + +Brier Hill Dessert. + +Stew one quart of blackberries with one quart of sugar and half a +cupful of water. They should cook only fifteen minutes. When cold, +serve with powdered cracker and sugar and cream. The cracker and +berries should be in separate dishes. + + +Richmond Maids of Honor. + +In the little town of Richmond, England, is a small pastry shop widely +known for its cheese cakes. It is said that the original recipe for +them was furnished by a maid of Queen Elizabeth, who had a palace at +Richmond. In the neighboring city of London the cakes are in great +demand, and the popular opinion there is that the only place to get +them is the shop mentioned, where they are made somewhat as follows: + +One cupful of sweet milk, one of sour, one of sugar, a lemon, the +yolks of four eggs, a speck of salt. Put all the milk in the double +boiler and cook until it curds; then strain. Rub the curd through a +sieve. Beat the sugar and yolks of eggs together, and add the rind and +juice of the lemon and the curd. Line little patty pans with puff or +chopped paste, rolled very thin. Put a large spoonful of the mixture +in each one, and bake from fifteen to twenty minutes in a moderate +oven. Do not remove from the pans until cold. These are nice for +suppers or lunches as well as for dessert. + + +Fanchonettes. + +One cupful of sugar, half a cupful of water, one table-spoonful of +corn-starch, one teaspoonful of butter, the yolks of four eggs, the +juice and rind of two lemons. Mix the cornstarch with a little cold +water, and stir in half a cupful of boiling water. Beat the sugar, +eggs and lemon together, and stir into the boiling corn-starch. Place +the basin in another of boiling water, and stir (over the fire) until +it thickens, perhaps from eight to ten minutes; then add the butter +and set away to cool. Line little patty pans with puff paste, or any +rich paste, rolled very thin. Put a spoonful of the mixture in each +one, and bake in a slow oven from twelve to twenty minutes. When cool, +slip out of the pans, and serve on a napkin. They are nice for lunch, +tea or children's parties, only for parties make them small. The +mixture for fanchonettes will keep a number of weeks in a cool place, +so that if one makes a quantity at one time, portions can be used with +the trimmings of pastry left from pies. + + +Fruit Glacè. + +Boil together for half an hour one cupful of granulated sugar, one of +water. Dip the point of a skewer in the syrup, after it has been +boiling the given time, and then in water. If the thread formed breaks +off brittle the syrup is done. Have oranges pared, divided into +eighths and wiped free of moisture. Pour part of the hot syrup into a +small cup, which keep in boiling water. Take the pieces of orange on +the point of a large needle or skewer and dip them in the syrup. Place +them on a dish that has been buttered lightly. Grapes, cherries, +walnuts, etc., can be prepared in the same way. Care must be taken not +to stir the syrup, as that spoils it. + + +Gâteau Saint Honoré. + +Make a paste the same as for _éclairs_. Butter three pie plates. +Roll puff or chopped paste very thin, and cover the plates with it. +Cut off the paste about an inch from the edge all round the plates. +Spread a thin layer of the cooked paste over the puff paste. Put a +tube, measuring about half an inch in diameter, in a pastry bag. Turn +the remainder of the paste into the bag and press it through the tube +on to the edges of the plates, where the puff paste has been cut off. +Care must be taken to have the border of equal thickness all round the +plates. With a fork, prick holes in the paste in the centre of the +plate. Bake half an hour in a moderate oven. When the plates have been +put in the oven, make what paste is left in the bag into balls about +half the size of an American walnut. There will be enough for three +dozen. Drop them into a pan that has been buttered lightly, and bake +fifteen or twenty minutes. While they are baking, put half a cupful of +water and half a cupful of granulated sugar in a small sauce-pan, and +boil twenty-five minutes. + +When the little balls and the paste in the plate is done, take the +balls on the point of a skewer or large needle, dip them in the syrup +and place them on the border of paste (the syrup will hold them), +about two inches apart. A word of caution just here: Do not stir the +syrup, as that will make it grain, and, of course, spoil it. A good +plan is to pour part of the syrup into a small cup, which place in hot +water. That remaining in the sauce-pan should be kept hot, but it +should not boil, until needed. When all the balls have been used, dip +four dozen French candied cherries in the syrup, and stick them +between the balls. Reserve about fifteen cherries, with which to +garnish the centre of the cake. Whip one pint and a half of cream to a +froth. Soak half a package of gelatine in half a cupful of milk for +two hours. Pour on this half a cupful of boiling milk. Place the pan +of whipped cream in another of ice water, and sprinkle over it two- +thirds of a cupful of sugar and nearly a teaspoonful of vanilla +flavor. Strain the gelatine on this, and stir gently from the bottom +until it begins to thicken. When it will just pour, fill the three +plates with it, and set them in the ice chest for half an hour. +Garnish the top with the remaining cherries, and serve. This is an +excellent dish for dessert or party suppers. + + + + +CAKE. + + +Rice Cake. + +One cupful of butter, two of sugar, two and one-fourth of rice flour, +six eggs, the juice and rind of a lemon. Beat the butter to a cream; +then gradually beat in the sugar, and add the lemon. Beat the yolks +and whites separately, and add them to the beaten sugar and butter. +Add also the rice flour. Pour into a shallow pan, to the depth of +about two inches. Bake from thirty-five to forty-five minutes in a +moderate oven. + + +Silver Cake. + +One cupful of sugar, half a cupful of butter, the whites of three +eggs, half a cupful of corn-starch, dissolved in nearly half a cupful +of milk;--one and a fourth cupfuls of flour, half a teaspoonful of +cream of tartar, one-fourth of a teaspoonful of soda, and vanilla or +almond flavor. Beat the butter to a cream, and gradually beat in the +sugar. Add the flavor. Mix the flour, cream of tartar and soda +together, and sift. Beat the whites to a stiff froth. Add the corn- +starch and milk to the beaten sugar and butter; then add the whites of +the eggs and the flour. Mix quickly and thoroughly. Have the batter in +sheets, and about two inches deep. Bake in a moderate oven for about +half an hour. A chocolate frosting is nice with this cake. [Mrs. L. C. +A.] + + +Gold Cake. + +One cupful of sugar, half a cupful of butter, the yolks of three eggs +and one whole egg, half a cupful of milk, one-fourth of a teaspoonful +each of soda and cream of tartar, one and three-fourths cupfuls of +flour. Mix the butter and sugar together, and add the eggs, milk, +flavor and flour, in the order named. Bake the same as the silver +cake. A white frosting is good with this cake. [Mrs. L. C. A.] + +Angel Cake. + +The whites of eleven eggs, one and a half cupfuls of granulated sugar, +one cupful of pastry flour, measured after being sifted four times; +one teaspoonful of cream of tartar, one of vanilla extract. Sift the +flour and cream of tartar together. Beat the whites to a stiff froth. +Beat the sugar into the eggs, and add the seasoning and flour, +stirring quickly and lightly. Beat until ready to put the mixture in +the oven. Use a pan that has little legs at the top corners, so that +when the pan is turned upside down on the table, after the baking, a +current of air will pass under and over it. Bake for forty minutes in +a moderate oven. Do not grease the pan. + + +Sunshine Cake. + +This is made almost exactly like angel cake. Have the whites of eleven +eggs and yolks of six, one and a half cupfuls of granulated sugar, +measured after one sifting; one cupful of flour, measured after +sifting; one teaspoonful of cream of tartar and one of orange extract. +Beat the whites to a stiff froth, and gradually beat in the sugar. +Beat the yolks in a similar manner, and add to them the whites and +sugar and the flavor. Finally, stir in the flour. Mix quickly and +well. Bake for fifty minutes in a slow oven, using a pan like that for +angel cake. + + +Demon Cake. + +One cupful of butter, one of sugar, one of molasses, two eggs, four +and one-fourth cupfuls of flour, one table-spoonful of ginger, one of +cinnamon, four of brandy, half a grated nutmeg, one teaspoonful of +soda, dissolved in two table-spoonfuls of milk; one cupful of +currants, and one of preserved ginger, cut in fine strips. Beat the +butter to a cream; then beat in the sugar, molasses, brandy and spice. +Have the eggs well beaten, and add them. Stir in the soda and flour. +Have two pans well buttered, or lined with paraffin paper. Pour the +cake mixture, to the depth of about two inches, in each pan. Sprinkle +a layer of fruit on it. Cover with a thin layer of the mixture, and +add more fruit. Continue this until all the batter and fruit is used. +Bake two hours in a moderate oven. + + +Ames Cake. + +One generous cupful of butter, two of sugar, three cupfuls of pastry +flour, one small cupful of milk, the yolks of five eggs and whites of +three, one teaspoonful of cream of tartar, half a teaspoonful of soda, +or one and a half teaspoonfuls of baking powder, one teaspoonful of +lemon extract, or the juice of one fresh lemon. Beat the butter to a +cream. Add the sugar, gradually, then the seasoning, the eggs, well +beaten, next the milk and then the flour, in which the soda and cream +of tartar are mixed. Mix thoroughly, but quickly, and bake in two +sheets in a moderate oven for twenty-five or thirty minutes. Cover +with a frosting made by stirring two small cupfuls of powdered sugar +into the whites of two eggs, and seasoning with lemon. + + +Black Cake. + +Three cupfuls of butter, one quart of sugar, three pints of flour, +half a pint of molasses, half a pint of brandy, half a pint of wine, +one teaspoonful of saleratus, one ounce each of all kinds of spices, +twelve eggs, three pounds of raisins, two of currants, half a pound of +citron. Bake in deep pans, in a moderate oven, between three and four +hours. This is one of the best of rich cakes. + + +Fruit Cake. + +One cupful of butter, two of sugar, three of flour, the whites of +eight eggs, half a wine-glass of white wine, two teaspoonfuls of +baking powder, one-fourth of a pound of citron, cut fine; half a pound +of chopped almonds, one tea-cupful of dessicated cocoanut. Beat the +butter to a cream, and gradually beat in the sugar, and then the wine. +Beat the eggs to a stiff froth, and stir into the butter and sugar. +Add the flour, which is thoroughly mixed with the baking powder, and +lastly the fruit. Bake, in two loaves, forty minutes in a moderate +oven. + + +Wedding Cake. + +Nine cupfuls of butter, five pints of sugar, four quarts of flour, +five dozen of eggs, seven pounds of currants, three and a half of +citron, four of shelled almonds, seven of raisins, one and a half +pints of brandy, two ounces of mace. Bake in a moderate oven for two +hours or more. This will make eight loaves, which will keep for years. + + +Lady's Cake. + +Three-fourths of a cupful of butter, two cupfuls of sugar, half a +cupful of milk, three cupfuls of pastry flour, the whites of six eggs, +one teaspoonful of baking powder, one teaspoonful of essence of +almond. Beat the butter to a cream. Add the sugar, gradually, then the +essence, milk, the whites of eggs, beaten to a stiff froth, and the +flour, in which the baking powder has been mixed. Bake in one large +pan or two small ones, and frost, or not, as you please. If baked in +sheets about two inches deep, it will take about twenty-five minutes +in a moderate oven. + + +Queen's Cake. + +One cupful of butter, a pint of sugar, a quart of flour, four eggs, +half a gill of wine, of brandy and of thin cream, one pound of fruit, +spice to taste. Warm the liquids together, and stir quickly into the +beaten sugar, butter and egg; add the flour; finally add the fruit. +Bake in deep pans in a moderate oven. + + +Composition Cake. + +One and one-half quarts of flour, half a pint of sour milk, one pint +of butter, three-fourths of a quart of sugar, eight eggs, one wine- +glass of wine and one of brandy, one scant teaspoonful of soda, one +cupful of raisins, stoned and chopped; two pounds of currants, half a +pound of citron, a nutmeg, two teaspoonfuls of cinnamon, one of +allspice, one of mace, half a teaspoonful of clove. Beat the butter to +a cream, and add the sugar, gradually, the well-beaten eggs, the +spice, wine and brandy. Dissolve the soda in a table-spoonful of hot +water; stir into the sour milk, and add to the other ingredients. Then +add the flour, and lastly the fruit. Bake two hours in well-buttered +pans in a moderate oven. This will make three loaves. + + +Ribbon Cake. + +Two cupfuls of sugar, one of butter, one of milk, four of flour +(rather scant), four eggs, half a teaspoonful of soda, one of cream of +tartar. Beat the butter to a cream. Add the sugar, gradually, beating +all the while; then the flavoring (lemon or nutmeg). Beat the eggs +very light. Add them and the milk. Measure the flour after it has been +sifted. Return it to the sieve, and mix the soda and cream of tartar +with it. Sift this into the bowl of beaten ingredients. Beat quickly +and vigorously, to thoroughly mix, and then stop. Take three sheet +pans of the same size, and in each of two put one-third of the +mixture, and bake. To the other third add four teaspoonfuls of +cinnamon, a cupful of currants and about an eighth of a pound of +citron, cut fine. Bake this in the remaining pan. When done, take out +of the pans. Spread the light cake with a thin layer of jelly, while +warm. Place on this the dark cake, and spread with jelly. Place the +other sheet of light cake on this. Lay a paper over all, and then a +thin sheet, on which put two irons. The cake will press in about two +hours. + + +Regatta Cake. + +Two pounds of raised dough, one pint of sugar, one cupful of butter, +four eggs, a nutmeg, a glass of wine, a teaspoonful of saleratus, one +pound of raisins. Mix thoroughly, put in deep pans that have been +thoroughly greased, and let it rise half an hour, if in very warm +weather, or fifteen minutes longer, if in cold weather. Bake in a +moderate oven. + + +Nut Cake. + +One cupful of sugar, half a cupful of butter, half a cupful of milk, +two cupfuls of pastry flour, two eggs, one coffee-cupful of chopped +raisins, one of chopped English walnuts, one teaspoonful of cream of +tartar, half a teaspoonful of soda. Beat the butter to a cream. Add +the sugar, gradually, and when light, the eggs, well beaten, then the +milk and the flour, in which the soda and cream of tartar have been +thoroughly mixed. Mix quickly, and add the raisins and nuts. Bake in +rather deep sheets, in a moderate oven, for thirty-five minutes. +Frost, if you please. The quantities given are for one large or two +small sheets. If you use baking powder, instead of cream of tartar and +soda, take a teaspoonful and a half. + + +Snow Flake Cake. + +Half a cupful of butter, one and a half of sugar, two of pastry flour, +one-fourth of a cupful of milk, the whites of five eggs, one +teaspoonful of cream of tartar, half a teaspoonful of soda, or a +teaspoonful and a half of baking-powder, the juice of half a lemon. +Beat the butter to a cream. Gradually add the sugar, then the lemon, +and when very light, the milk, and whites of the eggs, beaten to a +stiff froth; then the flour, in which the soda and cream of tartar are +well mixed. Bake in sheets in a moderate oven. When nearly cool, +frost. + +Frosting: The whites of three eggs, two large cupfuls of powdered +sugar, half a grated cocoanut, the juice of half a lemon. Beat the +whites to a stiff froth. Add the sugar, gradually, and the lemon and +cocoanut. Put a layer of frosting on one sheet of the cake. Place the +other sheet on this, and cover with frosting. Or, simply frost the top +of each sheet, as you would any ordinary cake. Set in a cool place to +harden. + + +Federal Cake. + +One pint of sugar, one and a half cupfuls of butter, three pints of +flour, four eggs, two wine-glasses of milk, two of wine, two of +brandy, one teaspoonful of cream of tartar, half a teaspoonful of +saleratus, fruit and spice to taste. Bake in deep pans, the time +depending on the quantity of fruit used. + + +Sponge Rusks. + +Two cupfuls of sugar, one of butter, two of milk, one of yeast, three +eggs. Rub the butter, sugar and eggs together. Add the milk and yeast, +and flour enough to make a thick batter. Let this stand in a warm +place until light, and then add flour enough to make as thick as for +biscuit. Shape, and put in a pan in which they are to be baked, and +let them stand two or three hours (three hours unless the weather is +very warm). Bake about forty minutes in a moderate oven. It is always +best to set the sponge at night, for it will then be ready to bake the +following forenoon. If the rusks are wanted warm for tea, the sponge +must, of course, be set early in the morning. + + +Taylor Cake. + +Half a cupful of butter, two and a half of sugar, one of milk, three +and a half of pastry flour, three eggs, one teaspoonful of cream of +tartar, half a teaspoonful of soda, flavor to taste. Beat the butter +to a cream, then beat in the sugar, next the eggs, well beaten; the +seasoning, the milk, and lastly the flour, in which the soda and cream +of tartar have been thoroughly mixed. Bake in a moderate oven, either +in loaves or sheets. If in sheets, twenty-five minutes; if in loaves, +forty-five. The quantities given are for two loaves or sheets. This +cake is nice for Washington or chocolate pies, and is good baked in +sheets and frosted. + + +Loaf Cake. + +Two quarts of sugar, seven cupfuls of butter, six quarts of sifted +flour, six pounds of fruit, one pint of wine, one pint of yeast, eight +nutmegs, mace, twelve eggs, one quart of milk. It should be made at +such an hour (being governed by the weather) as will give it time to +get perfectly light by evening. It should stand about six hours in +summer and eight in whiter. + +Put in half the butter and eggs, and the milk, flavor and yeast, and +beat thoroughly. In the evening add the remainder of the butter, +rubbing it with the sugar, the rest of the eggs, and the spice. Let +the cake rise again, until morning; then add the fruit. Put in deep +pans, and let rise about half an hour. Bake from two to three hours in +a slow oven. + + +Chocolate Cake. + +One and a half cupfuls of sugar, half a cupful of butter, half a +cupful of milk, one and three-fourths cupfuls of flour, a quarter of a +pound of Baker's chocolate, three eggs, one teaspoonful of cream of +tartar, half a teaspoonful of soda. Scrape the chocolate fine, and add +five table-spoonfuls of sugar to it (this in addition to the cupful +and a half). Beat the butter to a cream. Gradually add the sugar, +beating all the while. Add three table-spoonfuls of boiling water to +the chocolate and sugar. Stir over the fire until smooth and glossy; +then stir into the beaten sugar and butter. Add to this mixture the +eggs, well beaten, then the milk and the flour, in which the soda and +cream of tartar have been thoroughly mixed. Bake twenty minutes in a +moderate oven. This will make two sheets. Frost it, if you like. + + +Chocolate Cake, No. 2. + +One cupful of butter, two of sugar, three and a half of Sour, one of +milk, five eggs--the whites of two being left out, one teaspoonful of +cream of tartar and half a teaspoonful of soda, or one and a half of +baking powder. Beat the butter to a cream. Add the sugar, gradually, +then the eggs, well beaten, the milk, next the flour, in which the +soda and cream of tartar have been well mixed. Bake in two sheets for +thirty minutes in a moderate oven, and ice. + +Icing: The whites of two eggs, one and a half cupfuls of powdered +sugar, six table-spoonfuls of grated chocolate, one teaspoonful of +vanilla. Put the chocolate and six table-spoonfuls of the sugar in a +sauce-pan with two spoonfuls of hot water. Stir over a hot fire until +smooth and glossy. Beat the whites to a froth, and add the sugar and +chocolate. + + +Orange Cake. + +Two cupfuls of sugar, a small half cupful of butter, two cupfuls of +flour, half a cupful of water, the yolks of five eggs and whites of +four, half a teaspoonful of soda, a teaspoonful of cream of tartar, +the rind of one orange and the juice of one and a half. Beat the +butter to a cream. Add the sugar, gradually, then the orange, the +eggs, well beaten, the water and the flour, in which the soda and +cream of tartar have been well mixed. Bake in sheets for twenty-five +minutes, in a moderate oven, and when cool, frost. + +Frosting: The white of an egg, the juice of one and a half oranges and +the grated rind of one, one cupful and a half of powdered sugar, +unless the egg and oranges are very large, in which case use two +cupfuls. + + +Railroad Cake. + +Two cupfuls of sugar, two of flour, six table-spoonfuls of butter, two +of milk, six eggs, one teaspoonful of saleratus, two of cream of +tartar, lemon peel. Bake in shallow pans in a quick oven. + + +Hot Water Sponge Cake. + +Six eggs, two cupfuls of sugar, two of pastry flour, half a cupful of +_boiling_ water, the grated rind of half a lemon, and one +teaspoonful of the juice. Beat the yolks and sugar to a froth; also, +beat the whites to a stiff froth. Add the lemon to the yolks and +sugar, then add the boiling water, next the whites, and, last of all, +the flour. Mix quickly, and bake in two sheets for half an hour, in a +moderate oven. + + +Sponge Cake. + +Ten eggs, two and a half cupfuls of sugar, two and a half of pastry +flour, the juice and grated rind of one lemon. Beat the yolks and +sugar together until very light. Add the lemon. Beat the whites to a +stiff froth. Stir the flour and this froth alternately into the beaten +yolks and sugar. Have the batter about three inches deep in the pan. +Sprinkle with sugar, and bake three-quarters of an hour in a moderate +oven. If the batter is not so deep in the pan it will not take so long +to bake. + + +Sponge Cake, No. 2. + +The yolks of a dozen eggs and whites of eight, one and three-fourths +cupfuls of sugar, the same quantity of flour, the rind of one lemon +and juice of two. Beat the yolks and sugar together. Add the lemon +rind and juice and beat a little longer. Beat the whites to a stiff +froth, and add them to the mixture. Gradually stir in the flour. Pour +the mixture into a baking pan to the depth of about two inches. Bake +from thirty-five to forty minutes in a slow oven. + + +Viennois Oakes. + +Cut any kind of plain cake into small squares. Cut a small piece from +the centre of each square, and fill the cavity with some kind of +marmalade or jelly. Replace the crust part that was removed, and cover +with icing. These cakes are nice for dessert. + + +Dominos. + +Have any kind of sponge cake baked in a rather thin sheet. Cut this +into small oblong pieces, the shape of a domino. Frost the top and +sides of them. When the frosting is hard, draw the black lines and +make the dots with a small brush that has been dipped in melted +chocolate. These are particularly good for children's parties. + + +Lady-Fingers. + +Four eggs, three-fourths of a cupful of pastry flour, half a cupful of +_powdered_ sugar. Have the bottom of three large baking pans +covered with paraffin paper or sheets of buttered note paper. Beat the +yolks of the eggs and the sugar to a froth. Beat the whites to a +stiff, dry froth, and add to the yolks and sugar. Add the flour, and +stir quickly and gently. Pour the mixture into the pastry bag, and +press it through on to the paper in the shape and of the size you +wish. When all the mixture has been used, sprinkle powdered sugar on +the cakes, and bake from twelve to sixteen minutes in a _very_ +slow oven. + +Caution. The mixture must be stirred, after the flour is added, only +enough to mix the flour lightly with the sugar and eggs. Much stirring +turns the mixture liquid. If the oven is hot the fingers will rise and +fall, and if too cool they will spread. It should be about half as hot +as for bread. + +You will not succeed in using the pastry bag the first time, but a +little practice will make it easy to get the forms wished. There are +pans especially for baking lady-fingers. They are quite expensive. + + +Sponge Drops. + +Make the batter the same as for lady-fingers, and drop on the paper in +teaspoonfuls. Sprinkle with sugar. Bake in a slow oven from twelve to +sixteen minutes. + + +Sponge Drops, No. 2. + +Three eggs, one and a half cupfuls of sugar, two of flour, half a +cupful of cold water, one teaspoonful of cream of tartar, half a +teaspoonful of saleratus. Beat the sugar and eggs together. Add the +water when they are light, and then the flour, in which mix the +saleratus and cream of tartar. Flavor with lemon. Have muffin cups +very lightly buttered, and drop a teaspoonful of the mixture into each +one. Bake in a quick oven. These drops are nice for dessert or tea. + + +Sponge Cake for Charlotte Russe. + +Line the bottoms of two shallow baking pans with paraffin Paper or +buttered paper, and spread the lady-finger mixture on it. Bake slowly +eighteen minutes. Cut paper to fit the sides of the mould. When the +cake is cold, lay this pattern on it and cut with a sharp knife. + + +Jelly Roll. + +Make the sponge cake mixture as for lady-fingers, and bake in one +shallow pan twenty minutes. While it is yet warm, cut off the edges, +and spread the cake with any kind of jelly. Roll up, and pin a towel +around it. Put in a cool place until serving time. Cut in slices with +a sharp knife. + + +Molasses Pound Coke. + +One quart of molasses, one pint of water, six and a half pints of +flour, one ounce of soda, half an ounce of alum, one heaping cupful of +butter, six eggs, one ounce of cinnamon, one pound of raisins. Boil +the alum in part of the pint of water, and let it cool before mixing +with the other ingredients. Instead of alum, one ounce of cream of +tartar may be used. + + +Soft Gingerbread. + +Six cupfuls of flour, three of molasses, one of cream, one of lard or +butter, two eggs, one teaspoonful of saleratus, and two of ginger. +This is excellent. + + +Hard Gingerbread. + +One cupful of sugar, one of butter, one-third of a cupful of molasses, +half a cupful of sour milk or cream, one teaspoonful of saleratus, one +table-spoonful of ginger, flour enough to roll. Roll thin, cut in +oblong pieces, and bake quickly. Care must be taken that too much +flour is not mixed in with the dough. All kinds of cakes that are +rolled should have no more flour than is absolutely necessary to work +them. + + +Canada Gingerbread. + +One cupful of butter, two of sugar, one of molasses, five of flour, +three eggs, one nutmeg, one teaspoonful of ginger, one of soda, one +tea-cupful of cream or rich milk, one table-spoonful of cinnamon, one +pound of currants. Beat the butter to a cream. Add the sugar, molasses +and spice; next the eggs, well beaten; then the milk, in which the +soda has been dissolved, next the flour; and lastly the currants. This +will make three sheets, or two very thick ones. Bake in a moderately- +quick oven, if in three sheets, twenty five minutes; if in two sheets, +ten minutes longer. + + +Fairy Gingerbread. + +One cupful of butter, two of sugar, one of milk, four of flour, three- +fourths of a teaspoonful of soda, one table-spoonful of ginger. Beat +the butter to a cream. Add the sugar, gradually, and when very light, +the ginger, the milk, in which the soda has been dissolved, and +finally the flour. Turn baking pans upside down and wipe the bottoms +very clean. Butter them, and spread the cake mixture very thin on +them; Bake in a moderate oven until brown. While still _hot_, cut +into squares with a case-knife and slip from the pan. Keep in a tin +box. This is delicious. With the quantities given a large dish of +gingerbread can be made. It must be spread on the bottom of the pan as +thin as a wafer and cut the moment it comes from the oven. + + +Shewsbury Cake. + +Two cupfuls of butter, one pint of sugar, three pints of flour, four +eggs, half a teaspoonful of mace. Roll thin, cut into small cakes, and +bake in a quick oven. Not a particle more of flour than what is given +above must be used. The cakes should be made in a rather cool room, +and they cannot be made in very warm weather. They can be kept a long +time, and are delicious. + + +Jumbles. + +Three cupfuls of sugar, two of butter, five of flour, one egg, half a +teaspoonful of soda, flavor to taste. Roll thin, sprinkle with sugar, +cut in round cakes, and cut a small piece from the centre of each. +Bake in a quick oven. + + +Seed Cakes. + +Three-fourths of a pint of sugar, one cupful of butter, a quart and +half a pint of flour, one teaspoonful of saleratus, two eggs, and +seeds. Roll thin, cut in round cakes, and bake quickly. + + +Cookies. + +One cupful of butter, two of sugar, five of flour, a teaspoonful of +saleratus, dissolved in four of milk; one egg, flavor to taste. Roll +and bake like seed cakes. + + +Hermits. + +Two cupfuls of sugar, one of butter, one of raisins (stoned and +chopped), three eggs, half a teaspoonful of soda, dissolved in three +table-spoonfuls of milk; a nutmeg, one teaspoonful each of clove and +cinnamon, and six cupfuls of flour. Roll about one-fourth of an inch +thick, and cut with a round cake cutter. Bake in a rather quick oven. +It will take about twelve minutes. [Mrs. L. C. A.] + + +Kneaded Plum Cake. + +Two and a half cupfuls of sugar, half a cupful of butter, half a +cupful of sour milk, two spoonfuls of cream, a teaspoonful of +saleratus, half a spoonful of cinnamon and of nutmeg, a cupful of +chopped raisins, and flour enough to knead (about six cupfuls). Roll +an inch thick, and cut in oblong pieces. Bake on sheets in a quick +oven. + + +Eclairs. + +Put one cupful of boiling water and half a cupful of butter in a large +sauce-pan, and when it boils up, turn in one pint of flour. Beat well +with the vegetable masher. When perfectly smooth, and velvety to the +touch, remove from the fire. Break five eggs into a bowl. When the +paste is nearly cold, beat the eggs into it with the hand. Only a +small part of the eggs should be added at a time. When the mixture is +thoroughly beaten (it will take about twenty minutes), spread on +buttered sheets in oblong pieces about four inches long and one and a +half wide. These must be about two inches apart. Bake in a rather +quick oven for about twenty-five minutes. As soon as they are done, +ice with either chocolate or vanilla frosting. When the icing is cold, +cut the _éclairs_ on one side and fill them. + + +Chocolate Éclairs. + +Put one cupful and a half of milk in the double boiler. Beat together +two-thirds of a cupful of sugar, one-fourth of a cupful of flour, two +eggs, and one-fourth of a teaspoonful of salt. Stir the mixture into +the boiling milk. Cook fifteen minutes, stirring often. When cold, +flavor with one teaspoonful of vanilla extract. Put two squares of +scraped chocolate with five table-spoonfuls of powdered sugar and +three of boiling water. Stir over the fire until smooth and glossy. +Dip the tops of the _éclairs_ in this as they come from the oven. +When the chocolate icing is dry, cut open, and fill with the cream, +which should be cold. If a chocolate flavor is liked with the cream, +one table-spoonful of the dissolved chocolate may be added to it. + + +Vanilla Éclairs. + +Make an icing with the whites of two eggs and a cupful and a half of +powdered sugar. Flavor with one teaspoonful of vanilla extract. Frost +the _éclairs_; and when dry, open, and fill with a cream, the +same as chocolate _éclairs_. They may be filled with cream +sweetened, flavored with vanilla and whipped to a stiff froth. +Strawberry and raspberry preserves are sometimes used to fill +_éclairs_. They are then named after the fruit with which they +are filled. + + +Frosting. + +The white of one egg, one tea-cupful of powdered sugar, one table- +spoonful of lemon juice. Put the white of the egg in a bowl and add +the sugar by degrees, beating with a spoon. When all has been added, +stir in the lemon juice. If the white of the egg is large it will +require a very full cup of sugar, and if small, a rather scant cupful. +The egg must _not_ be beaten until the sugar is added. This gives +a smooth, tender frosting, which will cover one small sheet of cake. +The same amount of material, prepared with the whites of the eggs +unbeaten, will make one-third less frosting than it will if the eggs +are beaten to a stiff froth before adding the sugar; but the icing +will be enough smoother and softer to pay for the extra quantity. It +may be flavored with half a teaspoonful of vanilla. + + +Chocolate Icing. + +Two squares of Baker's chocolate, the whites of two eggs, two cupfuls +of powdered sugar, four table-spoonfuls of boiling water. Beat one and +two-thirds cupfuls of the sugar into the unbeaten whites of the eggs. +Scrape the chocolate, and put it and the remaining third of a cupful +of sugar and the water in a small frying-pan. Stir over a hot fire +until smooth and glossy, and then stir into the beaten whites and +sugar. With the quantity given two sheets of cake can be iced. + + +Chocolate Icing, No. 2. + +Soak a teaspoonful of gelatine one or two hours in three table- +spoonfuls of water. Pour on it one-fourth of a cupful of boiling +water, and stir into it one and two-thirds cupfuls of powdered sugar. +Prepare two squares of chocolate as for the first icing, and stir them +into this mixture. Use immediately. + + +Caramel Frosting. + +One cupful of brown sugar, one square of Baker's chocolate, scraped +fine; one table-spoonful of water. Simmer gently twenty minutes, being +careful not to let it burn. Spread on the cake while hot. + + +Golden Frosting. + +Into the yolks of two eggs stir powdered sugar enough to thicken, and +flavor strongly with lemon. This does not have so good a flavor as +other kinds of frosting, but it makes a change. + + +Marking Cakes in Gold. + +Bake round cakes for the children, and when the frosting on them is +hard, dip a small brush into the yolk of an egg, and write a word or +name upon the cake. It pleases the little ones very much. + + + + +PRESERVING. + +In using self-sealing glass jars great care must be taken. If the work +is properly done the fruit can be kept for years. Have a kettle of hot +water on the stove beside the preserving kettle, and also a small +dipper of hot water. Plunge a jar into the hot water, having the water +strike both inside and outside the jar at the same time. If you set it +down instead of plunging it, it will break. Put the cover in the +dipper. When the jar is hot, lift it up and pour the water from it +into the kettle. Stand the jar in the hot water and fill it with hot +fruit from the preserving kettle. Fill to the brim with the hot syrup. +Take the cover from the dipper of hot water and screw it on very +tightly. In using the jars a second time have the right cover and band +for each one. A. large-mouthed tunnel, such as grocers have, is almost +indispensible in the work of preserving. + +Jellies and jams should be put in tumblers or bowls. A paper should be +cut to fit the top, and then wet in brandy, and another paper should +be pasted over it Jelly tumblers with glass covers are more convenient +than the old-fashioned ones, and where they are used the second paper +cover is not necessary. It is better not to cover until some weeks +after the jelly is made. White crushed sugar is much the nicest for +preserving. If jelly does not seem hard, as it should be the day after +it is made, it can be set in the sun for several hours, which will +help it greatly. + + +Strawberries. + +To each pound of berries allow half a pound of sugar. Put the berries +in a kettle, and mash them a little, so that there will be juice +enough to cook them without using water. Stir them to prevent +scorching. Cook fifteen minutes; then add the sugar, and let them boil +hard one minute. Put them in the jars as directed. More or less sugar +may be used, as one prefers. + + +Raspberries. + +To each pound of berries allow three-fourths of a pound of sugar, and +cook the same as the strawberries. + + +Cherries. + +Cherries may be preserved either with or without stones. Many think +the stones give a richer flavor. To each pound of cherries allow one +third of a pound of sugar. Put the sugar in the kettle with half a +pint of water to three pounds of sugar. Stir it until it is dissolved. +When boiling, add the cherries, and cook three minutes; then put in +the jars. + + +Currants. + +Currants should be prepared the same as raspberries. + + +Pineapple. + +Pare the fruit, and be sure you take out all the eyes and discolored +parts. Cut in slices, and cut the slices in small bits, taking out the +core. Weigh the fruit, and put in a pan with half as many pounds of +sugar as of fruit. Let it stand over night In the morning put it over +the fire and let it boil rapidly for a minute only, as cooking long +discolors it. Put it in the jars as directed. + + +Grated Pineapple. + +Pare the fruit clean; then grate it on a coarse grater, rejecting the +cores. Weigh it, and put to each pound of fruit a pound of sugar. Let +it stand over night. In the morning boil for a minute, and it is done. +Put it in jars as directed. + + +Blackberries. + +Blackberries are prepared like strawberries. If they are quite ripe, +not quite so much sugar is needed. + + +Whortleberries. + +To each quart of berries allow one-third of a pound of sugar, and half +a pint of water to three pounds of sugar. Put the water and sugar over +the fire, and when boiling hot, add the berries. Cook three minutes. +Put in the jars as directed. + + +Crab-Apples. + +To each pound of fruit allow half a pound of sugar, and a pint of +water to three pounds of sugar. When the syrup is boiling hot, drop in +the apples. They will cook very quickly. When done, fill a jar with +the fruit, and fill it up with syrup. + + +Pears. + +Pare the fruit and cut in halves. Throw into cold water, or they will +be discolored. Use one pound of sugar for three of fruit, and one +quart of water for three pounds of sugar. When the syrup is boiling, +take the pears from the water, and drop into the syrup. Cook until +they can be pierced easily with a silver fork. Fill the jars with +fruit, and fill up to the brim with syrup, using a small strainer in +the tunnel, that the syrup may look clear. Bartlett pears are +delicious, as are, also, Seckel; but many other varieties are good. + + +Peaches. + +Have ready a kettle of boiling water. Fill a wire basket with peaches +and plunge them into the boiling water. In two minutes take them out, +and the skins will come off easily. Drop the fruit into cold water, to +keep the color. For three pounds of fruit use one pound of sugar, and +one pint of water for three pounds of sugar. When the syrup is boiling +hot, take the fruit from the water, and drop into it. Put but a few in +at a time, as they cook very quickly. Take them from the syrup with a +silver fork, fill the jar, and fill up with strained syrup. Peaches +are much nicer preserved whole, as the stones give a rich flavor. + + +Brandied Peaches. + +The Morris white peaches are the best. Take off the skins with boiling +water. To each pound of fruit allow one pound of sugar, and half a +pint of water to three pounds of sugar. When the syrup is boiling hot, +put in the peaches, and as fast as they cook, take them out carefully +and spread on platters. When cool, put them in jars, and fill up these +with syrup, using one-half syrup and one-half pale brandy. First-proof +alcohol, diluted with an equal quantity of water, can be used, instead +of brandy, but it is not, of course, so nice. + + +Plums. + +The large white plums must be skinned by using boiling water, as for +peaches, and then throwing them into cold water. For one pound of +fruit allow half a pound of sugar, and half a pint of water for three +pounds of sugar. Cook but few at a time, and take them out carefully. +Fill up the jar with hot syrup. + + +Damsons. + +Wash the fruit, and for one pound of it use half a pound of sugar, and +half a pint of water for three pounds of sugar. When the syrup is +boiling hot, put in the fruit, and cook three minutes. Dip the plums +and syrup together into the jars. + + +Quinces. + +Pare and quarter the fruit, and take out all the cores and the hard +place around them. Boil the fruit in clear water until tender; then +spread it on towels to dry. For one pound of fruit allow half a pound +of sugar, and one pint of water for three pounds of sugar. When the +syrup is boiling hot, put in the fruit, and let it cook very slowly; +or, set it back on the stove so that it hardly cooks at all, and keep +it on for an hour or more, if you can without its cooking to pieces-- +as the longer it cooks, the brighter red color it will be. Put it in +jars, and strain the syrup over it, as with other fruits. + + +Sour Oranges. + +Grate off the rind, cut the orange into two parts, and remove the +pulp. Weigh the peel, place it in a large stone pot, and cover with +brine made of three gallons of water and a quart of salt. Let it stand +twenty-four hours, and drain off the brine. Again cover the peel with +brine made of the same quantity of water and half as much salt as was +first used, and let it stand another day. Drain, cover with clear cold +water, and let it stand a third day. Drain again, and put in a boiler +and cover with fresh cold water. Let it come to a boil, and boil +fifteen minutes; then take out and drain. Make a syrup of three quarts +of sugar and one of water, for every six pounds of peel. When the +syrup is clear, drop in the peel and boil until it is clear and +tender--perhaps four hours of slow boiling. Great care must be taken +that it is not scorched. It must be stirred every fifteen minutes. The +sugar may be either white or brown. The orange used is not the common +orange, but the wild, sour fruit, found in Florida. The pulp may be +used for marmalade. + + +Grapes. + +Squeeze the pulp of the grapes out of the skins. Cook fee pulp (a few +minutes) until you can press it all through a sieve. Reject the seeds. +Add a little water to the skins, and cook until they are quite tender. +Then put the skins and pulp together. Measure; and to each pint add a +pound of sugar, and boil fifteen minutes. + + +Apple Ginger. + +Four pounds each of apple and sugar. Make a syrup of the sugar, adding +a pint of water. Chop the apple very fine--with one ounce of green +ginger; or, if you cannot get the green ginger, use white ginger root +Put in the syrup with the grated rind of four lemons, and boil slowly +for two hours, or until it looks clear. + + +Raspberry or Strawberry Jam. + +For each pound of fruit allow a pound of sugar. Mash the fruit in the +kettle. Boil hard for fifteen minutes; then add the sugar, and boil +five minutes. + + +Orange Marmalade. + +Take equal weights of sour oranges and sugar. Grate the yellow rind +from a fourth of the oranges. Cut all the fruit in halves at what +might be called the "equator." Pick out the pulp, and free it of +seeds. Drain off as much juice as you conveniently can, and put it on +to boil with the sugar. Let it come to a boil. Skim, and simmer for +about fifteen minutes; then put in the pulp and grated rind and boil +fifteen minutes longer. Put away in jelly tumblers. + + +Quince Marmalade. + +Cut up quinces--skins, cores and all, cover with water and boil until +tender. Rub through a sieve, and to every pint of pulp add one pint of +sugar. Boil two hours, stirring often. Peach, crab-apple and, in feet, +all kinds of marmalade may be made in the same manner. + + +Currant Jelly. + +Wash the currants clean. Put them in the preserving kettle and mash +them, and boil twenty minutes or more, or until they are thoroughly +cooked. Dip them, a quart or more at a time, into a strainer cloth, +and squeeze out all the juice. Measure this, and for each pint allow +one pound of sugar. Put the juice over the fire, and let it boil +rapidly for five minutes; then add the sugar, and let it boil rapidly +one minute longer. Take off of the fire, skim clear, and put in +tumblers. + + +Barberry Jelly. + +The barberries need not be stripped from the stems. Put the fruit in a +kettle with water enough to come just to the top of the fruit, and +boil until thoroughly cooked. Put in a strainer cloth and get out all +the juice. To each pint of it allow one pound of sugar. Boil the juice +hard for fifteen minutes. Add the sugar, and boil rapidly five or ten +minutes, or until it is thick. + + +Grape Jelly. + +Mash the grapes in a kettle, put them over the fire, and cook until +thoroughly done. Drain through a sieve, but do not press through. To +each pint of the juice allow one pound of sugar. Boil rapidly for five +minutes. Add the sugar, and boil rapidly three minutes more. + + +Cider Apple Jelly. + +Cut good, ripe apples in quarters, put them in a kettle, and cover +them with _sweet_ cider, just from the press. (It should, if +possible, be used the day it is made--or, at any rate, before it has +worked at all.) Boil until well done, and drain, through a sieve. Do +not press it through. Measure the liquor, and to each pint add one +pound of sugar. Boil from twenty minutes to half an hour. + + +Crab-Apple Jelly. + +Wash the fruit clean, put in a kettle, cover with water, and boil +until thoroughly cooked. Then pour it into a sieve, and let it drain. +Do not press it through. For each pint of this liquor allow one pound +of sugar. Boil from twenty minutes to half an hour. + +Other Jellies. + +Jellies can be made from quinces, peaches and Porter apples by +following the directions for crab-apple jelly. + + + +PICKLES AND KETCHUP. + + +Pickled Blueberries. + +Nearly fill a jar with ripe berries, and fill up with good molasses. +Cover, and set away. In a few weeks they will be ready to use. + + +Sweet Melons. + +Use ripe citron melons. Pare them, cut them in slices and remove the +seeds. To five pounds of melon allow two and one-half pounds of sugar +and one quart of vinegar. The vinegar and sugar must be heated to the +boiling point and poured over the fruit six times, or once on each of +six successive days. In the last boiling of the syrup add half an +ounce of stick cinnamon, half an ounce of white ginger root and a few +cloves. When the syrup boils, put in the melon, and boil ten minutes; +then put in jars. Skim the syrup clear and pour it over the melon. + + +Peaches, Pears and Sweet Apples. + +For six pounds of fruit use three of sugar, about five dozen cloves +and a pint of vinegar. Into each apple, pear or peach, stick two +cloves. Have the syrup hot, and cook until tender. + + +Sweet Tomato Pickle. + +One peck of green tomatoes and six large onions, sliced. Sprinkle with +one cupful of salt, and let them stand over night. In the morning +drain. Add to the tomatoes two quarts of water and one quart of +vinegar. Boil fifteen minutes; then drain again, and throw this +vinegar and water away. Add to the pickle two pounds of sugar, two +quarts of vinegar, two table-spoonfuls of clove, two of allspice, two +of ginger, two of mustard, two of cinnamon, and one teaspoonful of +cayenne, and boil fifteen minutes. + + +Spiced Currants. + +Make a syrup of three pounds of sugar, one pint of vinegar, two table- +spoonfuls of cinnamon, two table-spoonfuls of clove, and half a +teaspoonful of salt. Add six pounds of currants, and boil half an +hour. + + +Spiced Plums. + +Make a syrup, allowing one pound of sugar to one of plums, and to +every three pounds of sugar, a scant pint of vinegar. Allow one ounce +each of ground cinnamon, cloves, mace and allspice, to a peck of +plums. Prick the plums. Add the spices to the syrup, and pour, +boiling, over the plums. Let these stand three days; then skim them +out, and boil down the syrup until it is quite thick, and pour hot +over the plums in the jar in which they are to be kept. Cover closely. + + +Pickled Cucumbers. + +Six hundred small cucumbers, two quarts of peppers, two quarts of +small onions. Make enough brine to cover the pickles, allowing one +pint of salt to four quarts of water, and pour it, boiling, over the +pickles. Let them stand until the next morning; then pour off the +brine, throw it away, make a new one, and scald again. The third +morning scald this same brine and pour it over again. The fourth +morning rinse the pickles well in cold water, and cover them with +boiling vinegar. Add a little piece of alum and two table-spoonfuls +each of whole cloves and allspice, tied in a bit of muslin, if you +like the spice. + + +Pickled Cucumbers, No. 2. + +Wash and wipe six hundred small cucumbers and two quarts of peppers. +Put them in a tub with one and a half cupfuls of salt and a piece of +alum as large as an egg. Heat to the boiling point three gallons of +cider vinegar and three pints of water. Add a quarter of a pound each +of whole cloves, whole allspice and stick cinnamon, and two ounces of +white mustard seed, and pour over the pickles. Cover with cabbage +leaves. + + +Stuffed Peppers. + +Get large bell peppers. Cut around the stem, remove it, and take out +all the seeds. For the stuffing use two quarts of chopped cabbage, a +cupful of white mustard seed, three table-spoonfuls of celery seed, +two table-spoonfuls of salt, half a cupful of grated horse-radish. +Fill each pepper with part of this mixture, and into each one put a +small onion and a little cucumber. Tie the stem on again, put the +peppers in a jar, and cover with cold vinegar. + + +Mangoes. + +Get small green musk-melons or cantelopes. Cut a small square from the +side of each one, and, with a teaspoon, scrape out all the seeds. Make +a brine of one pint of salt to a gallon of water. Cover the mangoes +with it while it boils. Let them stand two days; then drain them, and +stuff with the same mixture as is used for peppers. Pour boiling +vinegar over them, using in it a bit of alum. + + +Chopped Pickle. + +One peck of green tomatoes, two quarts of onions and two of peppers. +Chop all fine, separately, and mix, adding three cupfuls of salt. Let +them stand over night, and in the morning drain well. Add half a pound +of mustard seed, two table-spoonfuls of ground allspice, two of ground +cloves and one cupful of grated horse-radish. Pour over it three +quarts of boiling vinegar. + + +Pickled Tomato. + +One peck of green tomatoes, a dozen onions, sliced thin; two cupfuls +of salt, a small (quarter of a pound) box of mustard, one quarter of a +pound of mustard seed, one ounce each of ground allspice, clove and +pepper. Cut the tomatoes in thin slices, sprinkle with the salt, and +let them stand two days; then drain them. Mix the spices. Put layers +of tomato, onion and spice in the kettle, and cover with vinegar. Cook +slowly until the tomato looks clear--about half an hour. + + +Pickled Cauliflowers. + +Two cauliflowers, cut up; one pint of small onions, three medium-sized +red peppers. Dissolve half a pint of salt in water enough to cover the +vegetables, and let these stand over night. In the morning drain them. +Heat two quarts of vinegar with four table-spoonfuls of mustard, until +it boils. Add the vegetables, and boil for about fifteen minutes, or +until a fork can be thrust through the cauliflower. + + +Tomato Ketchup. + +Twelve ripe tomatoes, peeled; two large onions, four green peppers, +chopped fine; two table-spoonfuls of salt, two of brown sugar, two of +ginger, one of cinnamon, one of mustard, a nutmeg, grated; four +cupfuls of vinegar. Boil all together till thoroughly cooked (about +three hours), stirring frequently. Bottle while hot. + + +Tomato Ketchup, No, 2. + +Skin the tomatoes, and cook them well. Press them through a sieve, and +to each five pints add three pints of good cider vinegar. Boil slowly +a long while (about two hours), until it begins to thicken; then add +one table-spoonful of ground clove, one of allspice, one of cinnamon +and one of pepper, and three grated nutmegs. Boil until very thick +(between six and eight hours), and add two table-spoonfuls of fine +salt. When thoroughly cold, bottle, cork and seal it. + + +Barberry Ketchup. + +Three quarts of barberries, stewed and strained; four quarts of +cranberries, one cupful of raisins, a large quince and four small +onions, all stewed with a quart of water, and strained. Mix these +ingredients with the barberries, and add half a cupful of vinegar, +three-fourths of a cupful of salt, two cupfuls of sugar, one dessert- +spoonful of ground dove and one of ground allspice, two table- +spoonfuls of black pepper, two of celery seed, and one of ground +mustard, one tea-spoonful of cayenne, one of cinnamon and one of +ginger, and a nutmeg. Let the whole boil one minute. If too thick, add +vinegar or water. With the quantities given, about three quarts of +ketchup can be made. + + + + +POTTING. + +For potting, one should have small stone or earthen jars, a little +larger at the top than at the bottom, so that the meat may be taken +out whole, and then cut in thin slices. All kinds of cooked meats and +fish can be potted. The meat must, of course, be well cooked and +tender, so that it can be readily pounded to a paste. Of the fish, +salmon and halibut are the best for potting. When the potted meat or +fish is to be served, scrape off all the butter, run a knife between +the meat and the jar, and, when the meat is loosened, turn it out on a +dish. Cut it in thin slices, and garnish with parsley; or, serve it +whole, and slice it at the table. The butter that covered meats can be +used for basting roasted meats, and that which covered fish can be +used for basting baking fish. + + +Beef. + +Three pounds of the upper part of the round of beef, half a cupful of +butter, one table-spoonful of salt, one-fourth of a teaspoonful of +pepper, a speck of cayenne, one-eighth of a teaspoonful of mace, the +same quantity of clove, a bouquet of sweet herbs, three table- +spoonfuls of water. Cut the meat in small pieces and put it in a jar +with the water, herbs and seasoning. Mix one cupful of flour with +water enough to make a stiff paste. Cover the mouth of the jar with +paper, and spread over this the paste. Place the jar in a pan of hot +water and put in a moderate oven for five hours. Take up and remove +the cover and herbs. Pound the meat to a paste, add half of the butter +to it, and when thoroughly mixed, pack solidly in small jars. Melt the +remainder of the butter and pour it over the meat. Paste paper over +the jars, put on the covers, and set away in a cool, dry place. Veal +may be potted in the same manner, omitting the clove. + + +Chicken. + +One quart of cold roasted chicken, one cupful of cold boiled ham, four +table-spoonfuls of butter, a speck of cayenne, a slight grating of +nutmeg, and two teaspoonfuls of salt. Free the chicken of skin and +bones. Cut it and the ham in fine pieces. Chop, and pound to a paste. +Add the butter and seasoning, and pack solidly in small stone pots. +Cover these, and place them in a pan of hot water, which put in a +moderate oven for one hour. When the meat is cold, cover with melted +butter, and put away in a cool, dry place. + + +Tongue. + +Pound cold boiled tongue to a paste, and season with salt, pepper and +a speck of cayenne. To each pint of the paste add one table-spoonful +of butter and one teaspoonful of mixed mustard. Pack closely in little +stone jars. Place these in a moderate oven in a pan of hot water. Cook +half an hour. When cool, cover the tongue with melted butter. Cover, +and put away. + + +Ham. + +Cut all the meat, fat and lean, from the remains of a boiled ham, +being careful not to mix with it either the outside pieces or the +gristle. Chop very fine, and pound to a paste with the vegetable +masher. To each pint of the paste add one teaspoonful of mixed mustard +and a speck of cayenne, and, if there was not much fat on the meat, +one table-spoonful of butter, Pack this smoothly in small earthen +jars. Paste paper over these, and put on the covers. Place the pots in +a baking pan, which, when in the oven, should be filled with hot +water. Bake slowly two hours. Cool with, the covers on. When cold, +take off the covers and pour melted butter over the meat. Cover again, +and set away in a cool place. The ham will keep for months. It is a +nice relish for tea, and makes delicious sandwiches. + + +Marbled Veal. + +Trim all the roots and tough parts from a boiled pickled tongue, which +chop and pound to a paste. Have two quarts of cold roasted or boiled +veal chopped and pounded to a paste. Mix two table-spoonfuls of butter +and a speck of cayenne with the tongue, and with the veal mix four +table-spoonfuls of butter, one of salt, one-fourth of a teaspoonful of +pepper and a speck of mace. Butter a deep earthen dish. Put a layer of +the veal in it and pack down solidly; then put spoonfuls of the tongue +here and there on the veal, and fill in the spaces with veal. Continue +this until all the meat has been used, and pack very solidly. Cover +the dish, and place it in the oven in a pan of water. Cook one hour. +When cold, pour melted butter over it. Cover, and set away. + + +Fish. + +Take any kind of cooked fish and free it of skin and bones. To each +quart of fish add one table-spoonful of essence of anchovy, three of +butter, two teaspoonfuls of salt, a little white pepper and a speck of +cayenne. Pound the fish to a paste before adding the butter and +anchovy. When all the ingredients are thoroughly mixed, pack the fish +closely in little size jars. Place these in a pan of water and put in +a moderate oven. Cook forty-five minutes. When cold, pour melted +butter over the fish. Paste paper over the top, and set way. + + +Lobster. + +Prepare and pot lobster the same as fish. If there is "coral" in the +lobster, pound it with the meat. + + +Mackerel. + +Nine pounds of small mackerel (about twenty-five in number), one ounce +of whole cloves, one of pepper-corns, one of whole allspice, six +teaspoonfuls of salt, three pints of vinegar. Wash the mackerel and +pack them in small, deep earthen or stone pots. Three will be needed +for the quantities given. Divide the spice into six parts. Put each +portion in a small piece of muslin, and tie. Sprinkle two teaspoonfuls +of salt on the fish in each pot, and put two of the little bags of +spice in each pot. Cover the fish with the vinegar; and if there +should not be enough, use more. Cover the pots with old plates, and +place in a moderate oven. Bake the fish four hours. Cool, and put away +in the pots in which they were baked. They will keep five or six +months. Where oil is liked, half a cupful can be added to each pot +with the vinegar. Any kind of small fish can be potted in this manner. + + +Smelts. + +Six dozen smelts, one pint of olive oil, three pints of vinegar, or +enough to cover the smelts; three table-spoonfuls of salt. Spice the +same as potted mackerel, and prepare and cook the same as mackerel. +More or less oil can be used. Smelts are almost as nice as sardines. + + + + +BREAKFAST AND TEA. + + +Meat Hash. + +Chop rather fine any kind of cold meat; corned beef is, however, the +best. To each pint add one pint and a half of cold boiled potatoes, +chopped fine; one table-spoonful of butter and one cupful of stock; +or, if no stock is on hand, two-thirds of a cupful of hot water. +Season with salt and pepper to taste. Put the mixture in a frying-pan, +and stir over the fire for about eight minutes, being careful not to +burn. Spread smoothly. Cover the pan and set back where the hash will +brown slowly. It will take about half an hour. When done, fold it like +an omelet and turn on to a hot dish. Garnish with points of toast and +parsley. Serve hot. If there are no cold potatoes, the same quantity +of hot mashed potatoes may be used. + + +Vegetable Hash. + +Chop, not very fine, the vegetables left from a boiled dinner, and +season them with salt and pepper. To each quart of the chopped +vegetables add half a cupful of stock and one table-spoonful of +butter. Heat slowly in the frying-pan. Turn into a hot dish when done, +and serve immediately. If vinegar is liked, two or more table- +spoonfuls of it can be stirred into the hash while it is heating. + + +Breaded Sausages. + +Wipe the sausages dry. Dip them in beaten egg and bread crumbs. Put +them in the frying-basket and plunge into boiling fat. Cook ten +minutes. Serve with a garnish of toasted bread and parsley. + + +Meat Fritters. + +Cut any kind of cold meat into dice. Season well with salt and pepper. +Make a fritter batter. Take up some of it in a large spoon, put a +small spoonful of the meat in the centre, cover with batter, and slide +gently into boiling fat. Cook about one minute. Drain on brown paper, +and serve on a hot dish. + + +Lyonnaise Tripe. + +About one pound of cooked tripe, cut in small pieces; two table- +spoonfuls of butter, one of chopped onion, one of vinegar, salt, +pepper. Put the onion and butter in a frying-pan, and when the onion +turns yellow, put in the tripe. Cook five minutes. Season with the +salt, pepper and vinegar. Serve on slices of toast. + + +Meat and Potato Sandwiches. + +Any kind of cold meat, cut in slices and seasoned with salt and +pepper; four large potatoes, two eggs, salt, pepper, one-forth of a +cupful of boiling milk, one table-spoonful of butter. Have the meat +cut in thin slices and seasoned with salt and pepper. Pare, boil and +mash the potatoes. Add the milk, butter, salt, pepper and one well- +beaten egg. Cover the slices of meat on both sides with this +preparation, and dip in well-beaten egg. Put in the frying-basket and +fry till a light brown. Serve on a hot dish. + + +Minced Veal and Eggs. + +One quart of cold veal, chopped rather coarse; one teaspoonful of +lemon juice, one cupful of stock or water, two table-spoonfuls of +butter, one teaspoonful of flour, salt, pepper. Melt the butter in a +frying-pan. Add the flour to it. Stir until smooth, and add the stock +and seasoning. When it boils up, add the chopped veal. Heat +thoroughly, and dish on slices of toast. Put a dropped egg in the +centre of each slice, and serve very hot. + + +Mutton, Réchauffé. + +Cut cold roasted or boiled mutton in slices about half an inch thick, +and cover both sides with sauce made in this way: Put two table- +spoonfuls of butter in the frying-pan, and when melted, add one of +flour. Stir until smooth. Add, gradually, one cupful of stock, and two +table-spoonfuls of glaze. Boil for one minute, and stir in the yolks +of two eggs. Season with salt, pepper and one table-spoonful of lemon +juice, and remove from the fire at once. Season the mutton with salt +and pepper, and as soon as the sauce begins to cool, dip both sides of +the slices in it, and roll them in fine bread crumbs. Beat one whole +egg and the two whites together. Dip the sauced mutton in this and +again in the crumbs. Fry in boiling fat for two minutes. Drain on +brown paper, and serve with either tomato, Tartare or Hollandaise +sauce. Any kind of cold meat can be served in this manner. + + +Chicken In Jelly. + +A little cold chicken (about one pint), one cupful of water or stock, +one-fifth of a box of gelatine, half a teaspoonful of curry powder, +salt, pepper. Cut the meat from the bones of a chicken left from +dinner. Put the bones on with water to cover, and boil down to one +cupful Put the gelatine to soak in one-fourth of a cupful of cold +water. When the stock is reduced as much as is necessary, strain and +season. Add the curry and chicken. Season, and simmer ten minutes; +then add the gelatine, and stir on the table until it is dissolved. +Turn all into a mould, and set away to harden. This makes a nice +relish for tea or lunch. If you have mushrooms, omit the curry, and +cut four of them into dice. Stir into the mixture while cooking. This +dish can be varied by using the whites of hard-boiled eggs, or bits of +boiled ham. To serve: Dip the mould in warm water, and turn out on the +dish. Garnish with parsley. + + +Chicken Cutlets. + +Season pieces of cold chicken or turkey with salt and pepper. Dip in +melted butter; let this cool on the meat, and dip in beaten egg and in +fine bread crumbs. Fry in butter till a delicate brown. Serve on +slices of hot toast, with either a white or curry sauce poured around. +Pieces of cold veal make a nice dish, if prepared in this manner. + + +Broiled Liver. + +Cut in slices and dip in melted butter, and lightly in flour. Broil +over a bright fire eight or ten minutes. + + +Liver, Fried in Crumbs. + +Season slices with salt and pepper. Dip in beaten egg and very fine +cracker crumbs. Fry six minutes in boiling lard. + + +Liver and Bacon. + +Cut in slices, season with salt and pepper, and cut again into small +squares. Place on a skewer pieces of liver and bacon, alternating. Fry +five minutes in boiling fat. Slip off of the skewer on to toasted +bread, and serve immediately. + + +Liver, Sauté. + +Cut the liver in _thin_ slices. Season with salt and pepper. Heat +together in a small frying-pan two table-spoonfuls of butter and a +large one of flour. Lay in the liver, and brown it on both sides. Add +a teaspoonful of chopped parsley, two table-spoonfuls of water and one +of wine. Taste to see if salt enough. Boil up once, and serve. + + +Liver, Sauté, with Piquant Sauce. + +Cut the liver in slices about one-third of an inch thick, and if beef +liver, let it stand in warm water ten minutes (calves' livers will not +need this). Drain dry, and put in the frying-pan with enough beef or +pork drippings to prevent its sticking, and cook very slowly for eight +minutes, turning constantly. Take up on a hot dish and pour a piquant +sauce over it. Serve immediately. + + +Curry of Liver. + +Cut the liver in small, thin pieces, and for every pound have four +table-spoonfuls of butter, two slices of onion, two table-spoonfuls of +flour, a speck of cayenne, salt, pepper, one teaspoonful of curry +powder. Let the butter get hot; then cook the liver in it slowly for +four minutes. Add the flour and other ingredients. Cook two minutes, +and add, slowly, one cupful of stock. Let this boil up. Dish, and +serve. + + +Chicken Livers, Sauté. + +Wash and wipe six livers. Put two table-spoonfuls of butter in the +frying-pan, and when hot, add a large slice of onion, which cook +slowly ten minutes, and then take out. Dredge the livers with salt, +pepper and flour, and fry for ten minutes in the butter; add one +teaspoonful of flour, and cook a minute longer. Pour in half a cupful +of stock, one tea-spoonful of lemon juice, one of vinegar and one- +fourth of a spoonful of sugar, and boil up once. Serve with a garnish +of toasted bread. + + +Chicken Livers and Bacon. + +Cut the livers in pieces the size of a half dollar, and have thin +slices of bacon of the same size. Nearly fill a small wire skewer with +these, alternating. Place in the frying basket and plunge into boiling +fat for about one minute. Serve on the skewers, or on toast, with thin +slices of lemon for a garnish. Or, the skewers can be rested on the +sides of a narrow baking pan and placed in a hot oven for five +minutes. Serve as before. The livers of all other kinds of poultry can +be cooked the same as chicken. + + +Chicken Livers in Papillotes. + +Wash the livers and drop them into boiling water for one minute. Take +them up; and when drained, split them. For eight livers put two table- +spoonfuls of butter in the frying-pan, and when hot, add one table- +spoonful of flour. Stir until smooth; then gradually add half a cupful +of cold water. Stir into this two spoonfuls of glaze, if you have it. +Season with pepper and salt, and stir into the sauce half a cupful of +finely-chopped ham. Spread this mixture on the livers, place them in +_papillotes_ the same as cutlets, lay them in a pan, and put in a +slow oven for fifteen minutes. Have little squares of toast or of +fried brown bread. Heap these in the centre of a hot dish, and arrange +the livers around them. Serve very hot. + + +Stewed Kidneys. + +Cut the kidneys in thin round slices. Cover them with cold water and +let them stand half an hour; then wash them clean, and put them in a +stew-pan with one quart of water or stock, a clove, two table- +spoonfuls of onion juice, and salt and pepper. Simmer two hours. Put +one table-spoonful of butter in the frying-pan, and when hot, add one +of flour. Stir until it is brown and smooth, and add to the kidneys. +Put a small bouquet of sweet herbs in the stew-pan, and simmer half an +hour longer. Taste to see if seasoned enough; if not, add more salt +and pepper, and, if you like, one table-spoonful of lemon juice. Take +out the bouquet, and serve. This dish can be prepared any time in the +day, as it is quite as good warmed over as when first prepared. + + +Kidneys, Sauté. + +Skin, wash and wipe the kidneys, cut in thin, round slices, and season +with salt and pepper. Put one table-spoonful of butter and half a +table-spoonful of flour in the frying-pan, and when hot, put in the +kidneys. Stir two minutes, then add half a cupful of stock or water. +When the dish boils up, add half a table-spoonful of lemon juice. +Serve with a garnish of points of toast. + + +Broiled Kidneys. + +Skin, wash, wipe and split sheep's or lambs' kidneys. Run a small +skewer through each, to keep it open. Season with salt and pepper, dip +in melted butter and in flour, place in the double broiler and cook +six minutes over a bright fire. Serve on a hot dish. + + +Kidneys à la Maître d'Hôtel. + +Split and cut in two, lengthwise, lambs' or sheep's kidneys. Wash and +wipe them. Season with salt and pepper, and dip in melted butter and +fine bread crumbs. Run a small skewer through each, to keep it open. +Put them in the double broiler and cook about six minutes over a +bright fire. Serve on a hot dish with _maître d'hôtel_ butter. + + +Ham and Eggs on Toast. + +Chop fine the trimmings from cold boiled or roasted ham. Toast and +butter slices of stale bread. Spread the ham on these, and place in +the oven for about three minutes. Beat six eggs with half a cupful of +milk, a little pepper and one teaspoonful of salt. Put this mixture in +a sauce-pan with two table-spoonfuls of butter, and stir over the fire +until it begins to thicken. Take off, and beat for a moment; then +spread on the ham and toast. Serve immediately. + + +Ham Croquettes. + +One cupful of finely-chopped cooked ham, one of bread crumbs, two of +hot mashed potatoes, one large table-spoonful of butter, three eggs, a +speck of cayenne. Beat the ham, cayenne, butter, and two of the eggs +into the potato. Let the mixture cool slightly, and shape it like +croquettes. Roll in the bread crumbs, dip in beaten egg and again in +crumbs, put in the frying-basket and plunge into boiling fat. Cook two +minutes. Drain, and serve. + + +Canapees. + +After cutting the crust from a loaf of stale bread, cut the loaf in +very thin slices, and toast to a delicate brown. Butter lightly, and +spread with any kind of potted meat or fish. Put two slices together, +and, with a sharp knife, cut them in long strips. Arrange these +tastefully on a dish and serve at tea or evening parties. Sardines may +be pounded to a paste and mixed with the yolks of hard-boiled eggs, +also pounded to a paste, and used instead of potted meats. In this +case, the slices of bread may be fried in salad oil. + + +Welsh Rare-Bit. + +Half a pound of cheese, two eggs, a speck of cayenne, a table-spoonful +of butter, one teaspoonful of mustard, half a teaspoonful of salt, +half a cupful of cream. Break the cheese in small pieces and put it +and the other ingredients in a bright sauce-pan, which put over +boiling water. Stir until the cheese melts; then spread the mixture on +slices of crisp toast. Serve immediately. A cupful of ale or beer can +be used instead of the cream. + + +Welsh, Rare-Bit, No. 2. + +Grate one pint of cheese. Sprinkle on it half a teaspoonful of +mustard, one-fourth of a teaspoonful of salt and a speck of cayenne. +Heap this on slices of buttered toast. Put in the hot oven for a few +moments, and when the cheese begins to melt, serve at once. + + +Corn Pie. + +Four ears of cold boiled corn, two eggs, one table-spoonful of butter, +one of flour, half a cupful of milk, half a teaspoonful of salt, a +little pepper. Cut the corn from the cobs. Mix the milk, gradually, +with the flour. Beat the yolks and whites of the eggs separately, and +add them and the other ingredients to the flour and milk. The butter +should be melted. Bake twenty minutes in two squash pie plates. This +is a dish for breakfast. + + +Hominy. + +Wash a cupful of hominy in two waters; then stir it into one quart of +boiling water, with a teaspoonful of salt, and boil from thirty to +sixty minutes. The latter time is the better. Be careful that the +hominy does not burn. It can be used more than oatmeal, as it is good +with any kind of meat. It is appropriate for any meal, and is nice +eaten warm or cold with milk. + + +Oatmeal. + +Oatmeal, Indian meal and hominy an require two things for perfection-- +plenty of water when put on to boil, and a long time for boiling. Have +about two quarts of boiling water in a large stew-pan, and into it +stir a cupful of oatmeal, which has been wet with cold water. Boil one +hour, stirring often, and then add half a spoonful of salt, and boil +an hour longer. If it should get too stiff, add more boiling water; +or, if too thin, boil a little longer. You cannot boil too much. The +only trouble in cooking oatmeal is that it takes a long time, but +surely this should not stand in the way when it is so much better for +having the extra time. If there is not an abundance of water at first +the oatmeal will not be very good, no matter how much maybe added +during the cooking. Cracked wheat is cooked in the same way. + + +Strawberry Short-Cake. + +One pint of flour, measured before sifting; one teaspoonful of cream +of tartar, half a teaspoonful of soda, one-fourth of a teaspoonful of +salt, two table-spoonfuls of sugar, four of butter, one tea-cupful of +milk. Mix the other dry ingredients with the flour, and rub through a +sieve. Rub the butter into the mixture, and add the milk. Butter two +tin squash-pie plates. Spread the mixture in them, and bake in a quick +oven from eighteen to twenty minutes. Mash one quart of strawberries +with three-fourths of a cupful of sugar. When the cakes are taken from +the oven, split and butter them, and put half of the strawberries and +sugar in each cake. Serve immediately. + + +Sweet Strawberry Short-Cake. + +Three eggs, one cupful of sugar, two of flour, one table-spoonful of +butter, one scant teaspoonful of cream of tartar, a small half +teaspoonful of soda. Beat the butter and sugar together. Add the eggs, +well beaten. Mix the soda and cream of tartar with the flour, and rub +through a sieve. Stir into the beaten egg and sugar. Bake in deep tin +plates. Four can be filled with the quantities given. Have three pints +of strawberries mixed with a cupful of sugar. Spread a layer of +strawberries on one of the cakes, lay a second cake over this, and +cover with berries. Or, a mèringue, made with the white of an egg and +a table-spoonful of powdered sugar, may be spread over the top layer +of strawberries, + + + + +MUFFINS AND CAKES. + +English Muffins. + + +One quart of flour, one teaspoonful of salt, one-third of a cake of +compressed yeast, or one-third of a cupful of liquid yeast; one cupful +and a half of water. Have the water blood warm. Dissolve the yeast in +one-third of a cupful of cold water. Add it and the salt to the warm +water, and gradually stir into the flour. Beat the dough thoroughly; +cover, and let it rise in a warm place until it is spongy (about five +hours). Sprinkle the bread board with flour. Shape the dough into +balls about twice the size of an egg, and drop them on the floured +board. When all the dough has been shaped, roll the balls into cakes +about one-third of an inch thick. Lay these on a warm griddle, which +has been lightly greased, and put the griddle on the back of the +stove, where there is not much heat. When the cakes have risen a +little, draw the griddle forward and cook them slowly, turning often, +to keep the flat shape. It will take about twenty minutes for them to +rise on the griddle, and fifteen to cook. Tear them apart, butter +them, and serve. + + +Muffins, No. 1. + +One quart of flour, two cupfuls of milk, half a cupful of sugar, two +eggs, two teaspoonfuls of cream of tartar, one of soda, half a +teaspoonful of salt, butter the size of an egg. Mix the other dry +ingredients with the flour, and rub through a sieve. Melt the butter +with four table-spoonfuls of boiling water. Beat the eggs light, and +add the milk. Stir into the flour, and add the butter. Beat +thoroughly. Bake in buttered muffin pans from twenty-five to thirty +minutes, in a quick oven. + + +Muffins, No. 2. + +One cupful of milk, one of flour, one teaspoonful of sugar, a scant +half teaspoonful of salt, two eggs. Beat the eggs light, and add the +milk, salt and sugar. Pour gradually on the flour. Beat till light and +smooth. Pour into buttered muffin pans and bake in a _hot_ oven +for twenty minutes. + + +Raised Muffins. + +One pint of warm milk, half a cake of compressed yeast, or half a +cupful of liquid yeast; one quart of flour, one table-spoonful of +butter. Beat two eggs well, and add them and the salt, butter and +yeast to the milk. Stir gradually into the flour. Beat until the +batter is light and smooth. Let it rise four hours in a warm place. +Fill buttered muffin pans two-thirds to the top with the batter, and +let them stand until the batter has risen to the brim. Bake half an +hour. + + +Graham Muffins. + +Into a bowl put one and a half pints of Graham, half a cupful of +sugar, and a teaspoonful of salt. Into a sieve put half a pint of +flour, a teaspoonful of saleratus and two of cream of tartar. Mix +thoroughly with the flour, and sift on to the material in the bowl. +Mix all thoroughly while dry, and add two well-beaten eggs and a pint +of milk. Fill muffin cups about two-thirds to the top, and bake in a +quick oven. + + +Raised Graham Muffins. + +These are made the same as Graham bread. Fill tin muffin pans two- +thirds to the brim and let the mixture rise to the top. This will take +an hour. Bake in a rather quick oven for twenty minutes. + + +Corn Muffins. + +One pint of flour, one of Indian meal, one-third of a cupful of sugar, +one teaspoonful of soda, two of cream of tartar, two eggs, a pint of +milk, one table-spoonful of melted butter. Mix the dry ingredients +together, and sift them. Beat the eggs light, add the milk to them, +and stir into the dry ingredients. Bake twenty minutes in buttered +muffin pans. Two dozen muffins can be made with the quantities given. + + +Fried Indian Muffins. + +One pint of Indian meal, one pint of _boiling_ water, two eggs, +one teaspoonful of salt, one table-spoonful of sugar, one heaping +table-spoonful of flour. Pour the boiling water gradually on the meal, +salt and sugar. Beat thoroughly, and set away in a cool place. In the +morning add the eggs, well beaten, and the flour. Dip a table-spoon in +cold milk, fill it with batter, and drop this into boiling fat Cook +ten minutes. + + +Corn Cake. + +One quart of milk, one pint of Indian meal, two eggs, one teaspoonful +of salt, butter the size of an English walnut. Let the milk come to a +boil, and gradually pour it on the meal Add the butter and salt, and +beat well, and set away in a cool place. Do this at night. In the +morning beat thoroughly. Beat the eggs well, and add them. Pour the +mixture into buttered deep earthen plates. Bake from twenty to thirty +minutes. Success depends upon a good, beating of the cake in the +morning. + + +Corn Cake, No. 2. + +Two tea-cupfuls of corn meal, one of flour, three of sour milk, two +eggs, one table-spoonful of sugar, or of molasses, if you prefer; one +teaspoonful of soda, one of salt. Mix together the sugar, salt, meal +and flour. Beat the eggs light. Dissolve the soda in two table- +spoonfuls of boiling water, and pour into the sour milk. Stir well, +and add to the other mixed ingredients. Add the eggs, and mix +thoroughly. Pour into buttered tins to the depth of about an inch and +a half. Bake twenty-five minutes in a quick oven. + + +Raised Corn Cake. + +One pint of Indian meal, one pint and a half of boiling milk or water, +one table-spoonful of sugar, two of butter, an egg, one teaspoonful of +salt, one-fourth of a cake of compressed yeast or one-fourth of a +cupful of liquid yeast. Pour the boiling milk, gradually, on the meal; +then add the salt, sugar and butter, and beat well. Set away to cool. +When blood warm, add the compressed yeast, dissolved in two table- +spoonfuls of cold water, or the liquid yeast, and the egg, well +beaten. Let the batter rise five hours. Turn into buttered pans to the +depth of about two niches. Let it stand in a warm place for half an +hour, and then bake it from thirty-five to forty-five minutes. + + +Thin Corn Cake. + +One cupful of Indian meal, one-fourth of a teaspoonful of salt, butter +the size of an egg, one cupful and a half of boiling water, one +teaspoonful of sugar. Pour the boiling water on the meal, sugar and +salt. Beat thoroughly. Add the butter, and, when well mixed, spread +_very_ thin on buttered tin sheets. Bake slowly for about twenty +minutes. + + +Rye Muffins. + +One pint of rye meal, not flour; one pint of wheat flour, one pint of +milk, half a cupful of sugar, one teaspoonful of salt, one of soda, +two of cream of tartar and two eggs. Put the meal in a mixing bowl. +Put the flour and other ingredients in a sieve, and mix thoroughly, +and sift. Beat the eggs light. Add the milk to them and pour on the +dry ingredients. Beat well. Butter the muffin tins and bake twenty +minutes is a quick oven. The quantities given will make twenty-four +muffins. To make a less quantity, divide the dry mixture after it is +prepared (it can be used whenever it may be wanted if it is kept dry); +then halve the other ingredients. + + +Fried Rye Muffin. + +One cupful and a half of rye meal, one cupful and a half of flour, one +cupful of milk, two eggs, one teaspoonful of soda, two of cream of +tartar, two generous table-spoonfuls of sugar, half a teaspoonful of +salt. Put the meal in a large bowl. Put the flour, cream of tartar, +soda, sugar and salt in the sieve, and rub through on to the meal. +Beat the eggs well, add the milk to them, and stir into the dry +ingredients. Fry the same as Indian muffins. + + +Rice Muffins. + +One pint of milk, one quart of flour, one pint of boiled rice, three +eggs, two table-spoonfuls of sugar, one teaspoonful of salt, one of +soda, two of cream of tartar. Mix the sugar, salt, soda and cream of +tartar with the flour, and rub through a sieve. Beat the eggs and add +to the milk. Stir gradually into the flour. When a smooth, light +paste, add the rice. Beat thoroughly. Bake thirty-five minutes in +buttered pans. Three dozen muffins can be made from the quantities +given. + + +Raised Rice Muffins. + +One pint of warm milk, two cupfuls of warm boiled rice, one quart of +bread flour, one teaspoonful of salt, two table-spoonfuls of butter, +one-third of a cake of compressed yeast. Mix the butter, rice and milk +together. Pour the mixture on the flour, and beat till a light batter +is formed. Mix the yeast with four table-spoonfuls of cold water, and +add it and the salt to the batter, which let rise over night in a cool +place. In the morning fill buttered muffin pans two-thirds to the top, +and set them in a warm place till the batter has so risen as to fill +the tins. Bake thirty-five minutes. One-third of a cupful of liquid +yeast may be substituted for the compressed yeast. + + +Hominy Muffins. + +A pint of milk, a quart of Haxall flour, one teaspoonful of salt, two +table-spoonfuls of butter, one-third of a cake of compressed yeast, or +one-third of a cupful of liquid yeast; half a cupful of hominy, +measured before cooking. Wash the hominy, and add a pint of boiling +water. Boil one hour, stirring often. Then add the milk, salt, yeast +and butter. Pour this, gradually, on the flour, beating well. Let it +rise over night In the morning put in buttered muffin pans and let +rise from half to three-quarters of an hour. Bake thirty-five +minutes. The muffins may be put to rise in the morning for tea. + + +Gems. + +One pint of flour, one of milk, an egg, half a teaspoonful of salt. +Beat the egg until light, add the milk and salt to it, and beat, +gradually, into the flour. Bake twenty minutes in hot gem pans. A +dozen cakes can be made with the quantities given. + + +Hominy Drop-Cakes. + +One pint of fresh boiled hominy (or, cold hominy may be used; if the +latter, break into grains, as lightly as possible, with a fork, and +heat in a farina kettle without adding water), one table-spoonful of +water, two eggs--whites and yolks beaten separately. Stir the yolks +into the hominy first, then the whites, and a teaspoonful of salt, if +the hominy has not been salted in cooking; or, if it has, use half a +teaspoonful. Drop, in table-spoonfuls, on well-buttered tin sheets, +and bake to a good brown in a quick oven. + + +Squash Biscuit. + +One cupful and a half of sifted squash, half a cupful of sugar, half a +cake of compressed yeast, or half a cupful of liquid yeast; one cupful +of milk, half a teaspoonful of salt, four table-spoonfuls of butter, +five cupfuls of flour. Dissolve the yeast in a scant half cupful of +cold water. Mix it and the milk, butter, sugar, salt and squash +together, and stir into the flour. Knead well, and let it rise over +night In the morning shape into biscuit. Let these rise an hour and a +half, and bake them half an hour. + + +Sally Lunn. + +One quart of flour, one generous pint of milk, two table-spoonfuls of +sugar, two eggs, three table-spoonfuls of butter, one teaspoonful of +salt, half a cake of compressed yeast. Have the milk blood warm, and +add the butter, melted; the eggs, well beaten; and the yeast, +dissolved in three table-spoonfuls of cold water. Pour, gradually, on +the flour, and beat into a smooth batter; then add the salt and sugar. +Butter baking pans, and pour in the batter to the depth of about two +inches. Let it rise two hours in a warm place. Bake half an hour. + + +Snow Pancakes. + +Half a pint of milk, an egg, an apple, pared, quartered, and chopped +very fine; a cupful and a half of flour, one-fourth of a teaspoonful +of salt, a bowl of snow. Beat the egg light, and add the milk to it. +Pour gradually on the flour, and beat until smooth and light Add the +apple and salt, and at the last moment the snow. Drop by spoonfuls +into boiling fat, and cook until a rich brown. + + +Waffles. + +One pint of sifted flour, milk enough to make a thin batter (about +two-thirds of a pint), two eggs, beaten very light; a table-spoonful +of melted butter, and a little salt. Gradually mix the milk with the +flour until there is a smooth paste; then add the salt and butter, and +lastly the eggs. Have waffle irons about as hot as a griddle for +cakes, and butter them well, or grease with pork as you would a +griddle. Pour in enough of the batter to cover an iron, and put the +other side gently down upon it. Keep over the fire about half a +minute; then turn over, and let the other side remain to the fire the +same time. Remove, and place the waffles where they will keep warm +until enough are cooked to serve. + +Many people butter the waffles as they place them on the dish, and +others add sugar. This is very well if known to be to the taste of the +family, but it is always safe to let each suit himself at the table. + + +Waffles, No. 2. + +One pint of milk, two eggs, two table-spoonfuls of butter, one +teaspoonful of cream of tartar, half a teaspoonful of soda, one scant +pint and a half of flour. Mix the other dry ingredients with the +flour, and rub through a sieve. Beat the eggs very light. Add the milk +and the butter, which should be melted with two table-spoonfuls of +boiling water. Stir into the flour. + + +Raised Waffles. + +One pint of milk, one pint and a half of flour, an egg, a teaspoonful +of salt, one-fourth of a yeast cake, or one-fourth of a cupful of +liquid yeast. Dissolve the yeast in two table-spoonfuls of cold water. +Have the milk blood warm, and add to it the yeast, salt and the egg, +well beaten. Stir gradually into the flour. Cover, and let it rise +four hours. Cook as usual. + + +Indian Waffles. + +Half a cupful of Indian meal, two cupfuls of boiling milk, two eggs, +one generous cupful of flour, one table-spoonful of butter, half a +teaspoonful of baking powder, half a teaspoonful of salt. Pour the +boiling milk on the meal and butter. Beat well, and set away to cool. +Mix the other dry ingredients with, the flour, and sift. Beat the +eggs, and add them and the flour to the cold mixture. + + +Rice Waffles. + +Stir two cupfuls of boiled rice into the mixture for waffles, No. 2. +Hominy waffles can be made in the same way. + + +Flannel Cakes. + +One cupful of Indian meal, two of flour, three of boiling milk, one- +fourth of a yeast cake, or one-fourth of a cupful of liquid yeast; one +teaspoonful of salt, one table-spoonful of sugar, two of butter. Have +the milk boiling, and pour it on the meal and butter. When cool, add +the flour, salt, sugar and the yeast, which has been dissolved in four +table-spoonfuls of cold water. Let the mixture rise over night. Fry +like griddle-cakes. + + +Graham Griddle-Cakes. + +Two cupfuls of Graham, one of flour, two and a half of milk, one +table-spoonful of sugar, one teaspoonful of salt, one of cream of +tartar, half a teaspoonful of soda, two eggs. Let half the milk come +to a boil. Pour it on the Graham, and stir until perfectly smooth; +then add the cold milk, and set away to cool. Mix the other dry +ingredients with the flour, and rub through a sieve. Add with the +eggs, well beaten, to the Graham and milk. Rye griddle-cakes are made +the same way. + + +Squash Griddle-Cakes. + +One pint of flour, nearly a pint of milk, two eggs, one tea-spoonful +of cream of tartar, half as much soda, four table-spoonfuls of sugar, +one teaspoonful of salt, two cupfuls of sifted squash. Mix the flour +with the other dry ingredients, and rub through a sieve. Beat the eggs +well, add them and the milk to the squash, and pour on the flour. Beat +till smooth and light. This gives a thin batter. If the cakes are +liked thick a little more flour may be used. Fry as usual. + + +Indian Griddle-Oakes. + +One cupful of Indian meal, one of flour, three of boiling milk, two +eggs, one teaspoonful of salt, one of cream of tartar, half a +teaspoonful of soda, two table-spoonfuls of sugar. Have the milk +boiling, and, gradually, pour it on the meal. Put the other dry +ingredients with the flour, and rub through a sieve. When the scalded +meal is cool, add to it the flour and the eggs, well beaten. + + +Hominy Griddle-Cakes. + +To a pint of warm boiled hominy add a pint of milk or water and a pint +of flour. Beat two or three eggs and stir into the batter with a +little salt Fry as any other griddle-cakes. They are delicious. + + + + +EGGS. + + +Omelets. + +There is no better form in which to serve eggs than as an omelet, but +so few people make a good omelet that that is one of the last things +the inexperienced housekeeper or cook will attempt. Yet the making is +a simple operation, the cause of failure usually being that the pan +for cooking is not hot enough, and too much egg is put in at one time. +When there is too much egg in the pan, one part will be cooked hard +before the other is heated through. A pan measuring eight inches in +diameter will cook an omelet made with four eggs; if more eggs are +used, a larger pan is necessary. + + +Plain Omelet. + +Four eggs, one teaspoonful of salt, two table-spoonfuls of milk, one +table-spoonful of butter. Beat the eggs with a Dover, or any other +good egg beater, and add the salt and milk. Have the pan _very +hot_. Put in the spoonful of butter and pour in the beaten egg. +Shake vigorously on the hottest part of the stove until the egg begins +to thicken; then let it stand a few seconds to brown. Run the knife +between the sides of the omelet and the pan, fold, and turn on a +_hot_ dish. Serve without delay. + + +Quaker Omelet. + +A Quaker omelet is a handsome and sure dish when care is taken in the +preparation. Three eggs, half a cupful of milk, one and a half table- +spoonfuls of corn-starch, one tea-spoonful of salt, one table- +spoonful of butter. Put the omelet pan, and a cover that will fit +closely, on to heat. Beat well together the yolks of the eggs, the +corn-starch and the salt. Beat the whites to a stiff froth. Add to the +well-beaten yolks and corn-starch. Stir all together very thoroughly, +and add the milk. Put the butter in the hot pan. When melted, pour in +the mixture. Cover, and place on the stove where it will brown, but +not burn. Cook about seven minutes. Fold, turn on a hot dish, and +serve with cream sauce poured around it. If the yolks and corn-starch +are thoroughly beaten, and if, when the stiff whites are added, they +are well mixed, and the pan and cover are very hot, there can hardly +be failure. + + +Cheese Omelet. + +Make the same as plain omelet, and as soon as it begins to thicken, +sprinkle in three table-spoonfuls of grated cheese. + + +Ham Omelet. + +The same as plain omelet, and add three tablespoonfuls of cooked ham, +chopped rather fine, as soon as it begins to thicken. + + +Chicken Omelet. + +The same as plain omelet, and, just before folding, add one cupful of +cooked chicken, cut rather fine, and warmed in cream sauce. + + +Jelly Omelet. + +A jelly omelet is made like the others, and, just before folding, +spread with any kind of jelly (currant or grape is the best, however). +Fold quickly, and serve. + + +Savory Omelet. + +This is made like a plain omelet, with the addition of salt and one +table-spoonful of chopped parsley. A little grated onion may be used +also, if you like it. + + +Fish Omelet. + +Boil a shad roe twenty minutes in salt and water. Chop it fine, and +add to it a cupful of any kind of cold fish, broken fine. Season with +salt and pepper, and warm in a cupful of cream sauce. Make a plain +omelet with six eggs. When ready to fold, spread the prepared fish on +it. Roll up, dish, and serve immediately. + + +Corn Omelet. + +One pint of cold boiled corn, four eggs, half a cupful of milk, one +teaspoonful and a half of salt, a little pepper, three table-spoonfuls +of butter. Beat the eggs, and add to them the salt, pepper, milk and +corn. Fry like a plain omelet. + + +Baked Omelet. + +One pint and a half of milk, four eggs, one table-spoonful of flour, +one of butter, one teaspoonful of salt. Let the milk come to a boil. +Mix the butter and flour together. Pour the boiling milk on the +mixture, which then cook five minutes, stirring all the while. Put +away to cool. When cooled, add the salt and the eggs, the yolks and +whites having been beaten separately. Pour into a buttered dish, and +bake twenty minutes in a quick oven. Serve at once. The dish should +hold a little more than a quart. + + +Dropped Eggs, + +Have one quart of boiling water and one table-spoonful of salt in a +frying-pan. Break the eggs, one by one, into a saucer, and slide +carefully into the salted water. Cook until the white is firm, and +lift out with a griddle-cake turner and place on toasted bread. Serve +immediately. + + +Scrambled Eggs. + +Four eggs, one table-spoonful of butter, half a teaspoonful of salt. +Beat the eggs, and add the salt to them. Melt the butter in a sauce- +pan. Turn in the beaten eggs, stir quickly over a hot fire for one +minute, and serve. + + +Poached Eggs. + +Two eggs, two table-spoonfuls of milk, half a teaspoonful of salt, +half a teaspoonful of butter. Beat the eggs, and add the salt and +milk. Put the butter in a small sauce-pan, and when it melts, add the +eggs. Stir over the fire until the mixture thickens, being careful not +to let it cook hard. About two minutes will cook it. The eggs, when +done, should be soft and creamy. Serve immediately. + + +Soft-boiled Eggs. + +Place the eggs in a warm saucepan, and cover with _boiling_ +water. Let them stand where they will keep hot, but _not_ boil, +for ten minutes. This method will cook both whites and yolks. + + +Soft-boiled Eggs, No. 2. + +Put the eggs in boiling water, and boil three minutes and a half. By +this method the white of the egg is hardened so quickly that the heat +does not penetrate to the yolk until the last minute, and consequently +the white is hard and the yolk hardly cooked enough. The first method +is, therefore, the more healthful. + + +Hard-boiled Eggs. + +Put the eggs in hot water to cover, and boil twenty minutes. Ten +minutes will boil them hard, but they are not so digestible as when +boiled twenty. Ten minutes makes the yolks hard and soggy; twenty +makes them light and mealy. + + +Spanish Eggs. + +Cook one cupful of rice thirty minutes in two quarts of boiling water, +to which has been added one table-spoonful of salt. Drain through a +colander, and add one table-spoonful of butter. Spread very lightly on +a hot platter. On the rice place six dropped eggs, and serve. + + +Eggs Sur Le Plat. + +Little stone china dishes come expressly for this mode of serving +eggs. Heat and butter the dish, and break into it two eggs, being +careful not to break the yolks. Sprinkle lightly with salt and pepper, +and drop on them half a teaspoonful of butter, broken in small pieces. +Place in a moderately-hot oven until the white is set, which will be +in about five minutes. There should be a dish for each person. The +flavor can be changed by sprinkling a little finely-chopped ham or +parsley on the plate before putting in the eggs. + + +Creamed Eggs. + +Boil six eggs twenty minutes. Make one pint of cream sauce. Have six +slices of toast on a hot dish. Put a layer of sauce on each one, and +then part of the whites of the eggs, cut in thin strips; and rub part +of the yolks through a sieve on to the toast. Repeat this, and finish +with a third layer of sauce. Place in the oven for about three +minutes. Garnish with parsley, and serve. + + +Stuffed Eggs. + +Cut six hard-boiled eggs in two. Take out the yolks and mash them +fine. Add two teaspoonfuls of butter, one of cream, two or three drops +of onion juice, and salt and pepper to taste. Mix all thoroughly. Fill +the eggs from the mixture, and put them together. There will be a +little filling left, to which add a well-beaten egg. Cover the other +eggs with this last preparation, and roll in cracker crumbs. Fry in +_boiling_ lard till a light brown. + + +Scotch Eggs. + +One cupful of cooked lean ham, chopped very fine; one-third of a +cupful of stale bread crumbs, one-third of a cupful of milk, half a +teaspoonful of mixed mustard, cayenne enough to cover a silver five- +cent piece, one raw egg, and six hard-boiled. Cook the bread and milk +together until a smooth paste. Add to the ham, and add the seasoning +and raw egg. Mix thoroughly. Break the shells from the hard-boiled +eggs, and cover with this mixture. Put in a frying basket, and plunge +into boiling fat for two minutes. These are nice for lunch, tea, or +picnics. + + +Eggs, Brouillé. + +Six eggs, half a cupful of milk, or, better still, of cream; two +mushrooms, one teaspoonful of salt, a little pepper, three table- +spoonfuls of butter, a slight grating of nutmeg. Cut the mushrooms +into dice, and fry them for one minute in one table-spoonful of the +butter. Beat the eggs, salt, pepper, and cream together, and put them +in a saucepan. Add the butter and mushrooms to these ingredients. Stir +over a moderate heat until the mixture begins to thicken. Take from +the fire and beat rapidly until the eggs become quite thick and +creamy. Have slices of toast on a hot dish. Heap the mixture on these, +and garnish with points of toast. Serve immediately. + + + + +ECONOMICAL DISHES. + + +Calf's Liver, Braised. + +Wash and wipe a calf's liver. Lard one side of it. Cover the bottom of +the braising pan with slices of salt pork, using about a quarter of a +pound. Cut an onion and half a carrot in small pieces, and spread over +the pork. Lay the liver on this, and dredge thickly with salt, pepper +and flour. Cover the pan, and place where it will cook slowly for half +an hour. Add a bouquet of sweet herbs and three pints of stock or +water. Put the pan in a moderate oven and cook for two hours. Baste +frequently with the gravy in the pan, and salt, pepper and flour. +About twenty minutes before the liver is done, add one teaspoonful of +vinegar and one of lemon juice. Strain the gravy over the liver when +it is dished. + + +Beef Stew. + +Take the bones and hard, tough parts left from a roast of beef. Remove +all the meat from the bones, and cut it in small pieces. Cut about a +quarter of a pound of the fat of the meat in very small pieces. Put it +in the stew-pan to fry. When it begins to brown, put in half a carrot, +one small turnip, and two onions, cut fine. Stir over the fire for ten +minutes. Take out the fat and vegetables, and put the bones in the +bottom of the kettle. Add the meat and the cooked vegetables, but not +the fat. Dredge well with salt, pepper, and flour, shaking in at least +half a cupful of flour. Add three pints of water, and simmer gently +one hour; then put in six potatoes, pared and cut in slices. Simmer +one hour longer. Taste to see if seasoned enough. Draw forward where +it will boil more rapidly. Stir the stew, and put in the dumplings. +Cook just ten minutes. The cover of the stew-pan must fit tightly. +There should be about two pounds of meat for this stew, not counting +the bones. + + +Cold Meat with Purée of Potato. + +Six good-sized potatoes, one table-spoonful of butter, one cupful of +boiling milk, salt and pepper to taste. Pare and boil the potatoes, +and mash light and fine. Add the butter, seasoning and boiling milk. +Beat up light, and spread on a hot platter. Lay on this handsome +slices of any kind of cold meat, and on each slice put a table- +spoonful of hot gravy. Put a little gravy around the dish, and set in +the oven for five minutes. Garnish with parsley, and serve. If there +is no gravy left from the dinner of the day before, make a pint in the +following manner: Put a quart of water with some of the hard pieces +and bones of the meat, and boil down to one pint. Put one table- +spoonful of butter in a frying-pan, and, when hot, add one table- +spoonful of flour. Stir until dark brown, and strain the broth on +this. Season with salt, pepper and, if you please, one spoonful of +Halford sauce. + + +Shepherds' Pie. + +One quart of any kind of cold meat, eight large potatoes, one small +onion, one cupful of boiling milk, salt, pepper, and nearly a pint of +gravy or stock, thickened with one table-spoonful of flour. Season the +meat and put in a deep earthen dish. Grate the onion into the gravy, +and pour over the meat. Pare, boil and mash the potatoes. Add the +salt, pepper and milk and one table-spoonful of butter. Cover the pie +with this, and bake gently half an hour. + + +Shepherds' Pie, No. 2. + +Cut into dice one quart of any kind of cold meat. Mince very fine two +table-spoonfuls of salt pork, and add to the meat. Pare and cut into +dice four large uncooked potatoes; grate or chop fine one onion; chop +fine one table-spoonful of parsley. Mix, and season well with salt and +pepper, and add a large cupful of water. Put in a deep earthen dish. +Make a paste with four potatoes, two table-spoonfuls of butter, a +large cupful of boiling milk and a pint of flour. Pare, boil and mash +the potatoes; then add butter, salt and milk. When all is very light, +beat in the flour, gradually. Sprinkle the board with flour, and roll +the paste a little larger than the dish. Make a hole in the centre, to +let out the air. Cover the dish with the paste, being careful to have +the edge come inside the dish. Bake gently one hour. + + +Escaloped Meat. + +Chop the meat rather coarse. Season with salt and pepper. For one pint +of meat use half a cupful of gravy and a heaping cupful of bread +crumbs. Put a layer of the meat in an escalop dish, then gravy, then a +thin layer of crumbs; and continue this until the dish is full. The +last layer should be a thick one of crumbs. Cook in a hot oven from +fifteen to twenty minutes. All kinds of cold meat can be escaloped, +but beef is so dry that it is not so good as mutton, veal, etc, + + +Curry of Cold Meat. + +Three table-spoonfuls of butter, three teaspoonfuls of flour, one +onion, one teaspoonful of curry powder, salt, pepper, one generous +pint of stock or water, about two pounds of any kind of cold meat, cut +in thin slices. Put the butter in the frying-pan, and, when hot, add +the onion. When the onion turns yellow, add the flour and curry +powder. Stir two minutes, add the stock or water, simmer five minutes, +and strain on the meat. Simmer all together for ten minutes. Serve +with a border of rice or mashed potatoes. + + +Barley Stew. + +About a quarter of a pound of cold roasted or broiled meat, two +onions, four potatoes, a quarter of a cupful of barley, one table- +spoonful of flour, one quart of water, and salt and pepper to taste. +Cut the meat into dice; wash the barley; cut the onions _very +fine_. Put all in a stew-pan, and dredge with the flour, half a +table-spoonful of salt, and one-eighth of a teaspoonful of pepper. Add +the water, and simmer two hours. Pare and slice the potatoes. Add them +to the stew, and simmer one hour longer. Taste to see if there is +enough, salt and pepper, and if there is not, add more. + + +Dumplings. + +One pint of flour, measured before sifting; half a teaspoonful of +soda, a teaspoonful of cream of tartar, one of sugar, half a +teaspoonful of salt. Mix all thoroughly and run through the sieve. Wet +with a small cupful of milk. Sprinkle a little flour on the board. +Turn the dough (which should have been stirred into a smooth ball with +a spoon) on it roll to the thickness of half an inch, cut into small +cakes, and cook ten minutes. + +By remembering that the soup should be boiling rapidly when the +dumplings are put in; that they should not sink too deep in it; that +they should boil _just ten minutes_; that the cover should fit +tightly, so that the steam shall not escape; and that the pot boils +all the time, so that the steam is kept up; and by following the other +directions, success is insured. + + + + +BREAD. + +When you put the bread on the board, pat it lightly. Do not _press +down_, but let all motions be as elastic as possible. Knead with +the _palm_ until the dough is a flat cake, and then fold. Keep +doing this until the dough is light and smooth and will not stick to +the board or hands. Use as little flour as possible in kneading. Do +not stop until you have fully finished, for bread that has "rested" is +not good. Milk can be used instead of water in mixing. It should +always be first scalded, and then allowed to cool to blood heat. One +table-spoonful of lard or butter makes the bread tenderer when water +is used. + +In cold weather some kitchens grow cold very quickly after the fire is +out. In this case the bread should be made earlier in the evening, and +set in a warmer place (about eighty or ninety degrees); because if it +begins to rise within the first two hours, it will continue to rise, +unless the temperature falls to the freezing point. The reason for +letting the rolls rise longer than the loaves is that the former, +being smaller, are penetrated by heat much more quickly than the +loaves are, and, of course, fermentation is stopped sooner; therefore, +the rolls do not rise as much in the oven as the loaves. + +Rolls should be made into smooth little balls, and should be placed in +even rows in a shallow pan. Breakfast rolls, are first made into +little balls and then rolled between the hands until three inches +long. They are placed close together in even rows in the pan. Dinner +and French rolls, after being made into little balls, are put on a +well-floured board, and a little, well-floured rolling-pin, two and a +half inches in diameter, is pressed nearly through their centre. The +rolls are to be so placed in pans as not to touch each other. Being so +small, and baking so quickly, they have a sweet taste of the wheat. + +The best-sized pan for loaves is made of block tin; is eight and a +half inches long, four and a half wide, and three deep. Those for +wheat bread should be greased very slightly with either butter or +lard. For rye, Indian, or Graham, they must be greased thoroughly, as +the dough clings more to the tins. There are many kinds of bread that +can be made readily and safely after once learning to make good common +bread. It is difficult to give exact rules for flour, as it varies, +some kinds requiring much more water than others. The "new process" +flour has so much more starch, and packs so much more closely than the +"old process," that one-eighth less is required, or one-eighth more of +liquid; but if the flour is weighed, the same amount of water is taken +for a pound of flour made by either process. The best flour is always +the cheapest for bread. As there is no one article of food of so great +importance for the health and happiness of the family as bread, make +it as nearly perfect as possible. + + +Yeast. + +Put two quarts of water and two table-spoonfuls of hops on to boil. +Pare and grate six large potatoes. When the hops and water +_boil_, strain the water on the grated potatoes, and stir well. +Place on the stove and boil up once. Add half a cupful of sugar and +one-fourth of a cupful of salt. Let the mixture get blood warm; then +add one cupful of yeast, or one cake of compressed yeast, and let it +rise in a warm place five or six hours. When well risen, turn into a +stone jug. Cork this tightly, and set in a cool place. As poor yeast +is the chief cause of poor bread, pains should be taken to make yeast +properly and to keep it well. It must never be allowed to stand in a +warm room after it has risen, and the jug in which it is kept should +be carefully washed and _scalded_ each time the yeast is renewed. +As much care must be taken with the stopper as with the jug. When it +is convenient to get fresh cakes of Fleischmann's compressed yeast, it +will be much better and cheaper to use them than to make your own. +This yeast is wholly free of any injurious substance, and with it good +bread can always be made, provided the flour is good and the rules are +followed. + + +Yeast Bread, No. 1. + +With these materials two loaves can be made: Two quarts of flour, half +a cupful of yeast, nearly a pint and a half of water, half a table- +spoonful each of lard, sugar, and salt. Sift the flour into a bread- +pan, and, after taking out a cupful for use in kneading, add the salt, +sugar, yeast, and the water, which must be about blood warm (or, say +one hundred degrees, if in cold weather, and about eighty in the hot +season). Beat well with a strong spoon. When well mixed, sprinkle a +little flour on the board, turn out the dough on this, and knead from +twenty to thirty minutes. Put back in the pan. Hold the lard in the +hand long enough to have it very soft. Rub it over the dough. Cover +closely, that neither dust nor air can get in, and set in a warm +place. It will rise in eight or nine hours. In the morning shape into +loaves or rolls. If into loaves, let these rise an hour where the +temperature is between ninety and one hundred degrees; if into rolls, +let these rise an hour and a half. Bake in an oven that will brown a +teaspoonful of flour in five minutes. (The flour used for this test +should be put on a bit of crockery, as it will have a more even heat.) +The loaves will need from forty-five to sixty minutes to bake, but the +rolls will be done in half an hour if placed close together in the +pan; and if French rolls are made, they will bake in fifteen minutes. +As soon as baked, the bread should be taken out of the pans and placed +on a table where it can rest against something until cool. It should +then be put in a stone pot or tin box, which has been thoroughly +washed, scalded and dried, and be set away in a cool, dry place. + + +Yeast Bread, No. 2. + +One cupful of Indian meal, two quarts of flour, one pint and a half of +boiling water, one table-spoonful of sugar, one teaspoonful of salt, +half a cake of compressed yeast. Pour the boiling water on the Indian +meal. Stir well, and set away to cool. When blood warm, add the yeast, +salt and sugar to it. Stir this mixture into the flour, and proceed as +for yeast bread, No. I. + + +Bread Made with Dried Yeast. + +Two quarts of flour, one yeast-cake, one generous pint of water, blood +warm; one table-spoonful of sugar, one of butter, one teaspoonful of +salt. Dissolve the yeast in the water, and stir gradually into one +pint of the flour. Set in a warm place for two hours. It will then be +risen to a sponge. Stir it into the remainder of the flour. Knead +well, and put in a warm place to rise. It will rise in about five +hours if the heat is about seventy-five or eighty degrees. Or, it will +rise during the night in a heat of sixty degrees. In the morning treat +like yeast bread, No. I. + + +Sticks. + +Four cupfuls of flour, one table-spoonful of sugar, one-fourth of a +cupful of butter, one cupful of boiled milk, the white of an egg, one- +fourth of a cake of compressed yeast, one scant teaspoonful of salt. +Dissolve the butter in the milk, which have blood warm. Beat the white +of the egg to a stiff froth. Dissolve the yeast in three table- +spoonfuls of cold water. Add all the other ingredients to the flour, +and knead well. Let the dough rise over night, and in the morning make +into balls about the size of a large English walnut. Roll each of +these balls into a stick about a foot long. Use the moulding board. +Place the sticks about two inches apart in long pans. Let them rise +half an hour in a cool place, and bake twenty-five minutes in a very +moderate oven. Sticks should be quite dry and crisp. They cannot be if +baked rapidly. + + +Graham Bread. + +With this material two loaves or two dozen muffins can be made: One +pint of water or milk, one of flour, one _large_ pint of Graham, +half a cupful of yeast, half a cupful of sugar, one teaspoonful of +salt. Have the milk or water blood warm, and add the yeast. Sift the +flour into a deep dish. Add the milk and yeast, gradually, and beat +until wholly smooth. Set in a rather cool place (about sixty degrees) +to rise over night. In the morning add the salt and sugar and then the +Graham, a little at a time, beating vigorously all the while. When +thoroughly beaten, turn into pans, and let it rise an hour in a +temperature of from 90° to 100°. Bake an hour. + + +Togus Bread. + +Three cupfuls of sweet milk and one of sour, three cupfuls of Indian +meal and one of flour, half a cupful of molasses, one teaspoonful of +saleratus, one of salt. Steam three hours. + + +Brown Bread. + +One cupful of rye meal, one of Indian meal, one of molasses, two of +flour, one pint and a half of sour milk, a teaspoonful of soda, an +egg, one teaspoonful of salt. Mix the dry ingredients together. +Dissolve the soda in two table-spoonfuls of boiling water. Add it and +the milk to the molasses. Stir well, and pour on the other mixed +ingredients. Beat the egg and add it. Mix thoroughly, and pour into a +well-buttered tin pan that holds two quarts. Steam four hours, and +then put in the oven for half an hour. + + + + +DRINKS. + + +Cocoa. + +Cocoa is rich in nutritive elements. Like milk, it has all the +substances necessary for the growth and sustenance of the body. It is +the fruit of a small tree that grows in Mexico, Central America, the +West Indies and other islands. The fruit is in shape like a large, +thick cucumber, and contains from six to thirty beans. There is a +number of forms in which it is sold in the market, the most convenient +and nutritious being chocolate. Next comes cocoa, then cocoa nibs, and +lastly cocoa shells. The beans of the cocoa are roasted in the same +manner as coffee. The husks or shells are taken off and the beans then +ground between hot rollers. Sometimes the husks are not removed, but +ground with the bean. The ground bean is called cocoa; and mixed with +sugar, after being ground very fine, is termed chocolate. Vanilla is +often added as a flavor. Sometimes the cocoa is mixed with starch. +When the bean is broken in small pieces, these are called nibs. + + +To Make Cocoa. + +Put a gill of the broken cocoa in a pot with two quarts of water, and +boil gently three hours. There should be a quart of liquid in the pot +when done. If the boiling has been so rapid that there is not this +quantity, add more water, and let it boil once again. Many people +prefer half broken cocoa and half shells. If the stomach is delicate, +this is better than all cocoa. Sugar and milk are used, as with +coffee. + + +Shells. + +Use twice the quantity of shells that you would of broken cocoa, and +boil twice as long. + + +Chocolate. + +Scrape fine an ounce (one of the small squares) of Baker's or any +other plain chocolate. Add two table-spoonfuls of sugar, and put in a +small saucepan with a table-spoonful of hot water. Stir over a hot +fire for a minute or two, until it is perfectly smooth and glossy, and +then stir it all into a quart of boiling milk, or half milk and half +water. Mix thoroughly, and serve at once. If the chocolate is wanted +richer, take twice as much chocolate, sugar, and water. Made in this +way, chocolate is perfectly smooth, and free of oily particles. If it +is allowed to boil after the chocolate is added to the milk, it +becomes oily and loses its fine flavor. + + +Coffee. + +There is a variety of coffees; but, unlike the teas, they do not owe +their difference of flavor or color to the curing, but to the soil and +climate in which they grow. Coffee grows on small trees. The fruit is +something like the cherry, but there are two seeds in it. The beans +are separated by being bruised with a heavy roller, and are then +washed and dried. The longer the raw berry is kept the riper and +better flavored it becomes. In countries where coffee is grown the +leaves are used as much as the berry. Like tea, coffee must be +roasted, that the fine flavor shall be developed. There are large +establishments for roasting and grinding coffee. The work is done by +machinery; and nearly always the grains arc evenly roasted, and just +enough to give the right flavor. If the coffee, after roasting, is put +in close tin cans, it will retain its best qualities for a long time. +It can be ground when needed for use. Many persons think that heating +the dry coffee just before making improves the flavor. There are many +modes of making coffee, each having its advantages and disadvantages. +Some people think that by first wetting the coffee with cold water, +and letting it come to a boil, and by then adding the boiling water, +more of the strength of the coffee is extracted. When there is not +cream for coffee the milk should be boiled, as it makes the coffee +richer. As soon as the milk boils up it should be taken off of the +stove, since it grows strong and oily by much boiling. To many people +it is injurious to drink coffee; but physicians say that, taken +without milk, it is harmless. Some element of the coffee combines with +the milk to form a leathery coating on the stomach, which impairs +digestion. A great many substances are mixed with coffee, when sold, +to cheapen it,--chicory, beans, peas, rye, and wheat being the +commonest. To obtain it pure, the safest way is to buy it unground, +unless you purchase of a strictly honest dealer. Coffee drinkers, as a +rule, eat less than other people, though coffee, and also tea, have +little direct food value; but they retard the waste of the tissues, +and so take the place of food. The sugar and milk used with them give +some nutriment. + + +Boiled Coffee. + +The old method of boiling coffee is still practised by at least one- +half the housekeepers in this country. The coffee is sometimes boiled +with an egg, which makes it perfectly clear, and also enriches it. +When an egg is not used a small piece of salt fish skin is boiled with +the coffee to clear it. + +Directions for making: A small cupful of roasted and ground coffee, +one-third Mocha and two-thirds Java; a small egg, shell and all, +broken into the pot with the dry coffee. Stir veil with a spoon, and +then pour on three pints of boiling water. Let it boil from five to +ten minutes, counting from the time it begins to boil. As soon as it +has boiled enough, pour in a cupful of cold water, and turn a little +of the coffee into a cup, to see that the nozzle of the pot is not +filled with grounds. Turn this back, and let the coffee stand a few +moments to settle, taking care that it does not boil again. The +advantages of boiled coffee are that when the egg is used the yolk +gives a very rich flavor, and when the milk or cream is added the +coffee has a rich, yellow look, which is pleasing. It has also a +peculiar flavor, which many people prefer to the flavor gained by any +other process. The disadvantages are that the egg coats the dry +coffee, and when the hot water is added the coating becomes hard, and +a great deal of the best of the coffee remains in the grounds after +boiling. Also, in boiling, much of the fine flavor is lost in the +steam that escapes from the pot. + + +Filtered Coffee. + +Another--and really the most economical and the easiest--way of +making coffee is by filtering. The French coffee biggin is valuable +for this. It consists of two cylindrical tin vessels, one fitting into +another, and the bottom of the upper being a fine strainer. Another +coarser strainer, with a rod running from the centre, is placed upon +this. Then the coffee, which must be finely-ground, is put in, and +another strainer is placed at the top of the rod. The boiling water is +poured on, and the pot set where it will keep hot, but not boil, until +the water has gone through. This will make a clear, strong coffee, +with a rich, smooth flavor. The advantage of the two extra strainers +is that the one coming next to the fine strainer prevents the grounds +from filling up the fine holes, and so the coffee is clear, and made +more easily. The upper strainer causes the boiling water to fall on +the coffee like rain. In this way it is more evenly distributed, and +the fine coffee is not carried through the fine strainer, as it would +be if the water were poured directly on the dry coffee. When milk or +cream is added to filtered coffee it does not turn a rich yellow, as +in the case of that boiled with an egg. A few spoonfuls of this +coffee, without sugar or milk, taken after dinner, is said to help +digestion. + + +Vienna Coffee. + +A quartet of a cupful of boiled milk. Add three table-spoonfuls of +whipped cream, and fill up with filtered coffee. + + +Café au Lait. + +This is simply one pint of filtered coffee added to one pint of milk +that has come just to the boiling point. + + +Steamed Coffee. + +Another mode of preparing coffee is to steam it. The coffee is put in +a pot and boiling water poured on it. This pot, which is made to fit +into a tea-kettle, is placed in the kettle, and the coffee is cooked +from ten to twenty minutes, the water in the kettle boiling all the +time. This will make a clear and delicious drink. + + +Tea. + +There are three varieties of the tea plant; both black and green tea +can be prepared from them all. Green tea is made from leaves which are +dried quickly, and black from leaves which have first been allowed to +stand twelve hours or more before roasting. The leaves wilt and grow +moist in that time, and that is what gives the dark and peculiar +appearance to this tea. In making tea the pot should be earthen, +rinsed with boiling water and left to stand a few moments on the +stove, to dry. Put in the tea leaves, and let the pot stand a few +minutes longer. Pour on boiling water, leaving the pot standing where +it will be at the boiling point, yet will not boil, for from three to +five minutes. For moderate strength use one teaspoonful of tea to half +a pint of water. If the water is soft it should be used as soon as it +boils, for boiling causes all the gases which flavor the water to +escape; but if the water is hard it is best to boil from twenty to +thirty minutes. The gases escape from hard water also, but boiling +causes the mineral matter, which hardens the water, to settle on the +bottom of the kettle, and the water becomes softer. + + +Lemonade. + +Good lemonade can be made with half a pint of lemon juice (extracted +with a squeezer, and strained), three pints of water and a generous +pint of sugar. Have the drink cold. Hot lemonade is highly recommended +for a cold. A glass can be made with the juice of a lemon, one large +table-spoonful of sugar and a cupful of boiling water. Drink it hot. + + + + +HOW-- + + +To Blanch Almonds. + +Shell the nuts, and pour boiling water over them. Let them stand in +the water a minute, and then throw them into cold water. Rub between +the hands. + + +To Corn Beef. + +For fifty pounds of beef make a pickle with two gallons of water, four +pounds of salt, one and a half pounds of brown sugar, one and a half +ounces of saltpetre, half an ounce of saleratus. Put these ingredients +on to boil, and when they boil, skim, and put away to cool. When cold, +put the beef in it. Put weights on the meat, to keep it under the +brine. + + +To Scrape Chocolate. + +If only one square of chocolate is needed, draw a line across the two +squares at the end, dividing them in halves. With a sharp knife, shave +off the chocolate until you come to the line. By this method there is +no waste of time or material. If you want two or more squares, all +that is necessary is, of course, to shave off until you come to the +dividing line already there. The pound packages of Baker's chocolate +consist of two cakes, each of which has eight squares; so one of these +squares is an ounce. + + +To Use the Salamander. + +The salamander is a circular iron plate, to which is attached a long +handle. It is made red hot in the fire and held over the article to be +browned, being careful not to have it touch. If you have not a +salamander the fire shovel can be heated and used in the same way; but +the shovel is not improved by the operation. + + +To Clean English Currants. + +Pick all the stones, bits of dirt and long stems from the currants. +Add one pint of flour to two quarts of currants, and rub well between +the hands. This starts the stems and dirt from the fruit. Put about a +pint of currants in the flour sieve and rub them until all the flour +has passed through; then put them in the colander and shake until the +stems have passed through. When all the fruit has been treated in this +manner, put it in a large pan of cold water. Wash thoroughly, and +drain in the colander. Repeat this operation three times. When the +fruit is well drained, spread it on boards or flat dishes and dry in a +warm place. Put away in jars. + + +To Remove Jellies and Creams from Moulds. + +Have in a pan water enough (a little more than blood warm) to come to +the top of the mould. If the mould is tin, set it in this for about +half a minute; if earthen, keep it in long enough to have the heat +pass through the mould. Wipe the mould, place over it the dish into +which the jelly is to be turned, and turn both dish and mould +simultaneously. Let the mould rest a moment before lifting it gently +from the jelly. + + +To Whip Cream. + +Very rich or _very_ poor cream will not whip well. When too rich +it turns to butter, and when too poor the froth becomes liquid almost +as soon as it has been skimmed. Thick cream, that will hardly pour, +should have an equal quantity of milk added to it before whipping. +Such cream as one gets from the milkman will rarely be found +_too_ rich for whipping. It is more likely to be the other way; +and one is often disappointed in finding it too poor to froth. The +cream should be ice cold. + +Have a large bowl or tin pail, rather narrow at the bottom. Place this +in a pan of ice water. Have a bright tin pan in another of ice water. +Put the cream in the bowl and put the whip churn in this. Hold the +churn with the left hand, tipping it slightly, that the cream may flow +out at the bottom. With the right hand draw the dasher lightly about +half way up the cylinder; then press down hard. It must not be +forgotten that the _up_ stroke is _light_ and the _down_ stroke +is _hard_. When the bowl is full, skim the froth into a +tin pan. Continue this until nearly all the cream has been whipped. +Draw the froth in the pan to one side, and turn the liquid cream +at the bottom of the pan back into the bowl. Whip it again. A +little of the cream will always become liquid again. + +When the cream is for whips, or for a garnish for frozen pudding or +Bavarian creams, sweeten it, and flavor with anything you please, +before whipping. If the cream is very rich a Dover beater will whip +it, but there is nothing that will whip cream so quickly and so well +as the whip churn described in the chapter on Kitchen Furnishing. + + +To Boil Sugar. + +The degrees of boiling sugar are variously divided by different cooks. +Some give six and others as high as eight. The Stench boil sugar for +nearly all their desserts. For all practical purposes a cook need +understand only three stages. Put one cupful of granulated or loaf +sugar and half a cupful of water on to boil. When the mixture has +boiled fifteen minutes, dip the fore-finger and thumb in cold water +and take up a little of the syrup between them. If, upon drawing them +apart, the syrup forms a thread, it is at the second degree. This is +the best stage for frozen fruits, sherbets, and preserves. + +If, a little later, when some syrup is taken up with a spoon and blown +hard, it flies off in tiny bubbles, it is at the fourth degree, called +the _soufflé_. It takes about twenty minutes' boiling for this. +The syrup is then used for _biscuit glacé_ and various kinds of +creams. At this stage it also gives sherbets and fruits a much richer +flavor than when used at the second degree. + +If, when a little syrup is taken up on the point of a stick or skewer, +and dipped in cold water, it breaks off brittle, the sixth degree has +been reached. This is the stage where it is used for icing fruit and +cake, the dish being called fruit _glacé_ or _gâteau glacé_. +The syrup must _never_ be stirred, as this will cause it to +grain. Great care must be taken that it does not boil after coming to +the sixth degree, as it burns quickly after that point is reached. + +To Make and Use a Pastry Bag. + +Fold a piece of strong cotton cloth (perhaps a foot square) from the +opposite corners, so as to give it a triangular shape. On one side sew +together the two edges, thus making a bag shaped like a "dunce's cap." +Cut the cloth at the apex just enough to permit a short tin tube, +somewhat like a tailor's thimble, to be pushed through. The tube for +éclairs measures about three-fourths of an inch at the smallest +opening; that for lady-fingers is three-eighths of an inch, and that +for meringues and kisses, half an inch. The tubes for decorating with +frosting are very small. + +Fill the bag with the mixture to be forced through, and gather the +cloth together at the top with the left hand. Hold the point of the +tube close to the pan on which the mixture is to be spread. Press the +mixture out with the right hand. If the cakes are to be large use a +good deal of pressure, but if to be small, very little will do. At +first, it will be hard to get the shapes, but with a little practice +it will seem comparatively easy. + + +To Make Paper Cases. + +This is not difficult, if one will carefully study for a moment the +diagram below and the directions following: + +[Illustration: diagram] + + +Cut the paper on the dark lines--(there are _eight_). + +Crease on every dotted line. + +At each end turn the parts lettered A over that lettered B, so that +the lines _c_ rest on the line _d_, and one A overlaps the other. + +Fold the parts B up against the backs of the parts A. + +Fold inward those parts of the edges which are lightly shaded, and +fold outward those which are heavily shaded. + +Stick the parts of the box together with the white of an egg mixed +with a little flour. + +Remember that it is a box that is to be made, and after the first two +steps it may be easy to guess how to complete the work. By tracing a +copy of the diagram one obtains a good model one quarter of the size +the case should be; that is, the square should be five inches on a +side instead of two and one-half. After experimenting with this the +shape may be varied to suit the taste. Stiff white paper should be +used. Cases can be bought of restaurateurs. They are used for +_biscuit glacé, biscuit soufflé,_ and other dainties. + + +To Lard. + +Larding is a simple operation. The pork should be firm and young +(salt, of course). Cut thin, even slices parallel with the rind, and +cut these in long, narrow strips that will fit into the needle. For +beef, veal, turkey or chicken the strips should be about as large +round as a lead pencil, and about three and a half inches long; and +for birds, chops, and sweetbreads they should be about as large round +as a match. Three slices are all that can be cut from one piece of +pork, because when you get more than an inch away from the rind, the +pork is so tender that it will break when in the needle. + +Put the strips in a bowl of broken ice, to harden. Have the meat, if +beef or veal, free of skin and gristle. Put a strip (also called a +lardoon) into the needle as far as it will go. With a skewer or knife +draw a line on both sides of the meat and along the upper part. Thrust +the needle into the meat at one of the side lines; and when it is +about half way through to the top of the piece, press the steel +slightly with the thumb and fore-finger, to hold the lardoon in place +until it has entered the meat. Now push the needle through to the top, +and gently draw it out, leaving about three-quarters of an inch of the +strip exposed at both the side and upper part of the meat That part of +the pork which is hidden should be half an inch under the surface. The +needle's course is as if it started under the eaves of a gable roof +and came out at the ridge-pole. Continue until all the rows are filled +with lardoons. Two rows are enough for a fillet of beef. If the strips +are too large for the needle they will be pressed out as soon as the +lower part of the needle enters the meat. + + +To Stew. + +The meat and vegetables for stews should, when it is possible, be +browned in a little fat, and hot water should then be added. As soon +as the stew comes to the boiling point, skim it, and set back where it +will just simmer, not boil, the given time. The pieces of meat in a +stew should come to the table whole and tender and juicy, and they +will be in this condition only with _slow_ cooking. + + +To Braise. + +Braising is one of the best modes of preparing meat. There are pans +expressly for braising; but any deep tin, sheet-iron, or granite-ware +pan, with a cover, will answer quite well. The meat to be cooked must +always be browned in some kind of fat, the vegetables fried in the +same fat, and enough stock (if possible) or water be added to half +cover the meat. The pan should then be covered and placed in the oven. +The meat must cook _slowly_ and thoroughly, and be basted +frequently. No matter how tough, if properly braised it will become +tender and juicy. If, however, the cooking is hurried the dish will be +spoiled. + + +To Fry. + +There are two modes of frying. One is to have just enough fat to +prevent the article from burning or sticking; and the other is to have +enough not only to cover the food, but to float it. The latter is by +far the better way, as all the surface of the article is instantly +hardened, and, therefore, will not absorb fat. It is also the cheaper +way, because the fat can be used so many times. If the drippings saved +from meats, soups and gravies should not be enough for frying +purposes, buy pure lard to use with it. Many recommend buying beef +suet for this same purpose; but food fried in suet is more liable to +absorb fat than that fried in lard. The reason of this is that lard +can be heated to a higher temperature without burning than can beef or +any of the other fats. Butter is also often recommended for frying. If +used, it should be free of salt. But aside from being so expensive, it +is not so nice for frying purposes as fats, for it burns at a much +lower temperature than either beef fat or lard. The Scotch kettle is +the _best_ utensil for frying. It rests on a rim, which lifts the +bottom from the stove, and the inside surface is polished very smooth; +therefore, the fat is less liable to burn than if the surface were +rough and the bottom rested on the hot stove. The fat should heat +gradually; and when the food is plunged into it a slight smoke should +rise from the _centre._ It will smoke at the sides some time +before it has become hot enough for frying. After the food has been +put in, let the kettle stand on the hottest part of the stove until it +regains its former temperature, and then set it back where it is not +quite so hot. In frying fish-balls, doughnuts, etc., put only a few at +a time in the boiling fat; then wait a few moments for the fat to +regain its former temperature, and put in a few more. Fish-balls are +often spoiled by the putting of a great many in the kettle at once. +The temperature of the fat is instantly reduced, and the balls absorb +the fat. When an article of food is fried, drain the fat from it, and +lay it on a sheet of brown paper in a warm pan. The paper will absorb +any fat that may remain on the food. As soon as you are through +frying, take the fat from the fire, and when cooled a little, strain +it, (See the chapter on the Care of Food.) If the directions given are +followed, there will be no difficulty in having food fried without its +being saturated with grease. + + +To Serve. + +The dishes on which meats, fish, jellies and creams are placed should +be large enough to leave a margin of an inch or so between the food +and the lower edge of the border of the dish. + +It is well to pour the sauce for cold puddings around the pudding, +especially if there will be a contrast in color. + +It is a great improvement to have the sauce poured around the article +instead of over it, and to have the border of the dish garnished with +bits of parsley, celery tops or carrot leaves. + +When sauce is poured around meat or fish the dish must be quite hot, +or the sauce will cool quickly. + +Small rolls or sticks of bread are served with soup. Potatoes and +bread are usually served with fish, but many people prefer to serve +only bread. Butter is not served at the more elegant dinners. Two +vegetables will be sufficient in any course. Cold dishes should be +very cold, and hot dishes _hot._ + +It is a good idea to have a dish of sliced lemons for any kind of +fish, and especially for those broiled or fried. + +Melons, cantelopes, cucumbers and radishes, and tomatoes, when served +in slices, should all be chilled in the ice chest. + +Be particular not to overdo the work of decorating. Even a simple +garnish adds much to the appearance of a dish, but too much decoration +only injures it. Garnishes should be so arranged as not to interfere +with serving. + +Potato-balls and thin fried potatoes make a nice garnish for all kinds +of fried and broiled meats and fish. + +Cold boiled beets, carrots and turnips, and the whites of hard-boiled +eggs, stamped out with a fancy vegetable cutter, make a pretty garnish +for cold or hot meats. + +Thin slices of toast, cut into triangles, make a good garnish for many +dishes. + +Whipped cream is a delicate garnish for all Bavarian dreams, blanc- +manges, frozen puddings and ice creams. + +Arrange around jellies or creams a border of any kind of delicate +green, like smilax or parsley, or of rose leaves, and dot it with +bright colors--pinks, geraniums, verbenas or roses. Remember that the +green should be dark and the flowers small and bright. A bunch of +artificial rose leaves, for decorating dishes of fruit at evening +parties, lasts for years. Natural leaves are preferable when they can +be obtained. + +Wild roses, buttercups and nasturtiums, if not used too freely, we +suitable for garnishing a salad. + + + + +BILLS OF FARE. + +What to set before guests at the table, or, indeed, before one's own +family, is sometimes a perplexing matter for housekeepers to decide, +and a few bills of fare are given on the following pages as an aid. +The number of dishes can readily be increased or diminished. Any of +the company dinners can be prepared at home almost as easily as an +ordinary dinner, success depending not upon a great number of dishes, +but upon a few well cooked and well served, and a hostess apparently +free from care. + +A great part of any company dinner can be prepared the day before. The +vegetables can be prepared and put in cold water, the game or meat be +larded, the meat or fish cooked for croquettes and salads, the salad +dressing made ready, and jellies, creams and cold puddings be made. If +a clear soup (and that is always best) is to be served, it also should +be made. In the morning the bread and cake can be baked, and the fish +and other dishes prepared. Early in the afternoon freeze the creams +and sherbets. + +Make a list of the principal dishes. With each dish have a list of the +vegetables, sauces or other things to be served, and the time for +serving. This will insure the dishes being ready at the proper moment. +Have the plates and other dishes counted and ready to warm--and, by +the way, arrange to have these and the silver washed where the noise +cannot reach the guests. + +Twelve seems to be a good number of people for a dinner party. But +very little increase in the quantity of material will be required if +the number should be as large as sixteen or eighteen. Fox six or eight +the quantity of soup, oysters, creams, sherbets and coffee, can be +diminished one-third, but that of meats and fish should not be much +smaller. It is supposed that the coffee will be served in small cups. +Although it is usually drunk clear, cream and sugar should be offered +with it. + +People differ as to the kinds of breakfast required. Many believe in +the French custom of having only chocolate or coffee, rolls, and +perhaps eggs in some form. Again, others believe in and require a +substantial breakfast. There is no limit to the variety of dishes that +can be prepared for breakfast and tea if the cook has taste and +judgment in using the remains of meats, fish and vegetables left from +dinner. Either oatmeal or hominy should always be served at breakfast. +When it is possible, have fruit for the first course. + + +BREAKFAST. + +Fruit. + +Oatmeal and Cream. + +Baked Potatoes. + +Mutton Chops. + +Rye Muffins. + +Hominy Griddle-Cakes. + +Coffee, Tea or Chocolate. + + + * * * * * * * + +Fruit. + +Oatmeal. + +Broiled Ham. Omelet. + +Graham Muffins. Toast. + +Griddle-Cakes. + +Coffee or Tea. + + + * * * * * * * + +Fruit. + +Escaloped Meat. + +Dropped Eggs. + +Raised Muffins. + +Corn Cake. + +Drinks. + + + * * * * * * * + +DINNERS FOR TWELVE. + + +Clear Soup (five pints). + +Fish (four or five pounds, baked, boiled, or escaloped). + +Bread, and Potatoes if you like. + +Chicken Croquettes, or any kind of Patties. + +Fillet of Beef, Larded (two and a half to three pounds), with Mushroom +Sauce. + +Potato Puffs. + +Sweetbreads (six). + +Green Peas (two quarts, if fresh, or two cans of French peas). + +Lettuce Salad (French dressing; two large heads of lettuce). + +A Cold Pudding. Ice Cream (one gallon). Cake. + +Crackers. + +Cheese. + +Coffee. + +The cost of a dinner like this, when prepared at home, depends +somewhat upon the market, but will rarely exceed twenty-five dollars. + + + * * * * * * * + +Oysters on a Block of Ice (two quarts). + +_Consommé à la Royale_ (five pints). + +Baked Fish (five pounds), Hollandaise Sauce (double the rule). + +Cheese _Soufflé_ (double the rule). + +Roast Chicken (nine to twelve pounds). + +Mashed Potatoes (twelve). + +Green Peas (two quarts or two cans). + +Celery. Cranberry Jelly. + +Oyster Patties (fourteen). + +Lettudfe Salad (two heads of lettuce with French dressing). + +Water Crackers (a dozen and a half). + +Neufchatel Cheese (two packages). + +Orange Sherbet (three quarts). + +Frozen Cabinet Pudding (the rule given), Apricot Sauce. + +_Glacé Meringué_ (the rule given). Sponge Cake. Fruit. + +Coffee (the rule for filtered coffee). + + + * * * * * * * + + +_Potage à la Reine_ (five pints). + +Sardine Canapees (two dozen). Olives. + +Roast Turkey (about eight pounds), Chestnut Stuffing and Sauce. + +Macaroni, _à l'Italienne_ (twice the rule). + +Cranberry Jelly. + +Plain Boiled Potatoes. + +Lettuce Salad (two large heads). + +Custard _Soufflé_ (twice the rule), Creamy Sauce. + +Frozen Pudding (the rule given). + +Lemon Sherbet Cake. + +Fruit. + +Coffee (three pints of filtered). + +Crackers and Cheese. + + + * * * * * * * + +Oyster Soup (two quarts). + +Smelts _à la Tartare_ (three dozen). + +Chicken _Vol-au-Vent_ (a large one). + +Rolled Rib Roast (about twelve pounds). + +Polish Sauce. Grape Jelly. + +Cauliflower, with Cream Sauce. + +Potato _Soufflé_. + +Rice Croquettes (two dozen). + +Larded Grouse with Bread Sauce (three grouse). + +Potatoes, _a la Parisienne._ + +Dressed Celery (two heads). + +Royal Diplomatic Pudding (the rule given). + +Raspberry Sherbet (three quarts). + +Vanilla Ice Cream (three quarts). + +Cake. + +Fruit. + +Coffee (three pints of the filtered). + +Crackers and Cheese. + + + * * * * * * * + +GAME DINNER. + +Meg Merrilies' Soup. + +Grouse Soup. + +Stewed Terrapin. + +Turtle Steak. + +Larded Grouse, Bread Sauce and Crumbs. + +Broiled Quail on Toast, Currant Jelly. + +Potato Croquettes. + +Escaloped Tomato. + +Roast Loin of Venison, Game Sauce. + +Potato Puffs. + +Cauliflower, with Cream Sauce. + +Roast Ducks, Olive Sauce. + +Potatoes _à la Parisienne._ + +French Peas. + +Dressed Celery. + +Lemon Sherbet. + +Charlotte Russe. + +Nesselrode Pudding. + +Crackers and Cheese. + +Coffee. + +Fruit. + + + * * * * * * * + +SUPPER FOR FIFTY. + +Boned Turkey (one). + +Tongue in Jelly (two). + +Chicken Salad (six quarts). + +Escaloped Oysters (six quarts). + +Two quarts of olives. + +One hundred _small_ rolls, buttered. + +Fifty Sardine Sandwiches. + +Jelly (four moulds). + +Orange Bavarian Cream (four moulds). Frozen Pudding (three gallons). + +Chocolate Ice Cream (two gallons). + +Vanilla (ten quarts). + +Pistachio (ten quarts). + +Mixed Cake (three baskets). + +Coffee (twelve quarts). + + + * * * * * * * + +CHILDREN'S PARTY (FIFTY). + +Chicken Sandwiches. + +Tongue Sandwiches. + +Buttered Rolls. + +Buttered Slices of Bread. + +Richmond Maids of Honor. + +_Gáteau St. Honore._ + +Dominos and other Small Cakes. + +Vanilla and Chocolate Ice Cream. + +Candies and Fruit. + +The meat for the sandwiches should be chopped fine. The rolls must be +small, and the buttered bread should be cut in thin slices, two slices +be put together, and then be cut into long strips or little squares. +There should be one hundred sandwiches, seventy-five rolls, one +hundred dices of bread, forty maids of honor, six dishes of _gáteau +St. Honore_ two gallons of each kind of ice cream, and a generous +supply of small cakes, candies and fruit. + + + * * * * * * * + +FAMILY DINNERS-SPRING. + +Oyster Soup. + +Spinach. Fricandeau of Veal. Mashed Potatoes. + +Lettuce Salad. + +Orange Sherbet. + +Cake. + + + * * * * * * * + +Potato Soup. + +Boiled Haddock, Lobster Sauce. + +Potato _Souffle._ + +Chicken Croquettes, Cream Sauce. + +Chocolate Blanc-Mange. + + + * * * * * * * + +Scotch Broth. + +Broiled Halibut, _Mâitre d'Hôtel_ Butter. + +French Fried Potatoes. + +Stewed Tomatoes. + +Braised Tongue. + +Rice. + +Ground Rice Pudding. + + + * * * * * * * + +Lobster Soup. + +Roast Beef. + +Potatoes. + +Yorkshire Pudding. + +Squash. + +Cabbage Salad. + +Lemon Sponge. + + + * * * * * * * + +Turbot _à la Crème._ + +Cold Roast Beef with Purée of Potatoes. + +Stewed Tomatoes. + +Boiled Macaroni. + +Ice Cream. + +Cake. + + + * * * * * * * + +Mock Bisque Soup. + +Roast Chicken. + +Currant Jelly. + +Potato Puffs. + +Asparagus. + +Corn-Starch Pudding. + + + * * * * * * * + +FAMILY DINNERS---SUMMER. + +Asparagus Soup. + +Boiled Blue Fish, _ Maître d' Hôtel_ Butter. + +Veal Cutlets, White Sauce. + +Green Peas. + +Dressed Cucumbers. + +Mashed Potatoes. + +Charlotte Russe. + + + * * * * * * * + +Salmon, White Sauce. + +Green Peas. + +Potatoes. + +Rice Croquettes. + +Lettuce Salad. + +Strawberry Bavarian Cream. + + + * * * * * * * + +Green Pea Soup. + +Braised Fillet of Beef. + +Potatoes _à la Parisienne._ + +String Beans. + +Lobster Salad. + +Frozen Pudding. + +Cake. + + + * * * * * * * + +Cream of Barley Soup. + +Soft-Shell Crabs. + +Fried Egg Plant. + +Blanquette of Chicken In a Rice Border. + +Shelled Beans. + +Strawberry Ice Cream. + +Cake. + + + * * * * * * * + +Vegetable Soup. + +Roast Lamb, Mint Sauce. + +Potato Croquettes. + +Green Peas. + +Salmon Salad. + +Frozen Apricots. + +Cake. + + + * * * * * * * + +Baked Fish, Tomato Sauce. + +Potatoes. + +Sweetbreads, Cream Sauce. + +Green Peas. + +Tapioca Pudding. + + + * * * * * * * + +FAMILY DINNERS--FALL. + + +Macaroni Soup. + +Boiled Fish, Egg Sauce. + +Celery. + +Roast Ducks, Game Sauce. + +Stuffed Tomatoes. + +French Fried Potatoes. + +Eve's Pudding, Wine Sauce. + + + * * * * * * * + +Fried Smelts, Tartare Sauce. + +Boiled Turkey, Oyster Sauce. + +Macaroni _à l'italienne_. + +Boiled Potatoes. + +Escaloped Cauliflower. + +Lemon Pudding. + + + * * * * * * * + +White Soup. + +Baked Fish, Hollandaise Sauce. + +Salmis of Turkey in a Potato Border. + +Stewed Celery with Cream Sauce. + +Potato Salad. + +Apple and Rice Pudding. + + + * * * * * * * + +FAMILY DINNERS-WINTER. + + +Fish Chowder. + +Braised Beef. + +Macaroni with Tomato Sauce. + +Baked Sweet Potatoes. + +Potato Puffs. + +Oyster Salad. + +Cabinet Pudding, Creamy Sauce. + + + * * * * * * * + +Beef Stew with Dumplings. + +Mutton Cutlets, Tomato Sauce. + +Thin Fried Potatoes. + +Vegetable Salad. + +Blanc-Mange with Cream. + + + * * * * * * * + +Celery Soup. + +Mashed Turnips. + +Boiled Fowl, Bechamel Sauce. + +Boiled Potatoes. + +Beef Steak, Brown Oyster or Mushroom Sauce. + +Potatoes _à la Parisienne_. + +Orange Cream. + + + * * * * * * * + +Cream of Rice Soup. + +Baked Cod, Tomato Sauce. + +Riced Potatoes. + +Rice. + +Beef Olives. + +Squash. + +Danish Pudding. + + + * * * * * * * + +Clear Soup. + +Cusk, _à la Crème_, Boiled Potatoes. + +Roast Leg of Mutton, Currant Jelly. + +Mashed Potato. + +Mashed Turnip. + +Ice Cream. + +Cake. + + + * * * * * * * + +Tomato Soup. + +Escaloped Fish. + +Stewed Celery. + +Mutton with Purée of Potatoes. + +Macaroni with Cheese. + +Apple Tapioca Pudding. + + + * * * * * * * + + + + +ILLUSTRATIONS. + +Aitchbone +Apple parer +Back of the rump +Bain-marie +Bain-marie pan +Baked fish, Hollandaise sauce +Basting spoon +Bird roaster +Boning knife +Bread grater +Bread pans +Brown bread tin +Buckets +Cake box +Carcass of mutton +Carving knife and fork +Chuck ribs +Coffee biggin +Coffee pot +Colander +Confectioner's tube +Crown moulds +Devilled lobster +Double boiler +Double broilers +Dover egg beater +Dripping pan +Escalop shell +Face of the rump +Fillet of beef, mushroom sauce +First five ribs +Fore-quarter of beef +French cook's knife +French frying-pan +French pie mould +French roll pans +Frying basket +Garnishing knife +Hind-quarter of beef +Ice cream freezer +Jagging iron +Jellymoulds +Knife box +Ladle +Lady's fingers pans +Larding and trussing needles +Leg of mutton +Lemon squeezer +Lobster salad +Loin of beef +Long rump steak +Meatrack +Melon mould +Milk pan +Muffin pan +Paper cases +Potato slicer +Quart measure +Rattle-ran +Rice mould +Round of beef +Round pudding mould +Royal diplomatic pudding +Rump +Rump, showing end which joins the round +Rump steak, out with the grain +Saddle of mutton and French chops +Saucepan +Scotch kettle +Shortfillet +Short rump steak +Sirloin roast, second cut +Skewers +Spice box +Squash strainer +Steamer for pot +Steamer for tea-kettle +Stew-pan +Tea caddy +Tin kitchen +Vegetable cutter +Vegetable scoop +Whip churn +Wooden boxes + + + + +INDEX + + +Allemand sauce, + +Almond Bavarian cream, + ice cream, + pudding. + +Almonds, To blanch + +Amber pudding, + +Ames cake, + +Amherst pudding, + +Anchovy sauce, + +Angel cake, + +Apple and Indian pudding, + and rice pudding, + charlotte, + fritters, + ginger, + meringue pudding, + porcupine, + pudding, Baked + pudding, Dutch + _ souffle_, + tapioca pudding, + +Apple, Pickled sweet + +Apricot ice cream, + +Appricots, Frozen + +Artichokes, + +Asparagus, + salad, + and salmon salad, + soup, + with cream, + +Aspic jelly, + + +Bacon dressing for salads, + +Baking powder, + +Banana ice cream, + +Barberry jelly, + ketchup. + +Barley stew, + +Bass, + +Batter and fruit pudding, + +Bavarian cream, Almond + Chocolate + Coffee + Orange + Peach + Pineapple + Strawberry + +Beans, + Baked + +Bechamel Sauce, + +Beef, see "Marketing" in Index, + Alamode + Boiled corned + Braised + Cannelon of + fillet, + _à l'Allemande_, + _a la Hollandaise_, + in jelly, + larded, + How to corn + Macaronied + olives, + Potted + roasted, with Yorkshire pudding + roulette, + salad, + steak, broiled, + stew, + tongue, Braised + in jelly. + +Beets, Pickled + +_Beurre noir_, + +Bills of Fare, + Breakfest, + Children's party, + Dinners for twelve, + Family Dinners. + Spring, + Summer, + Autumn, + Winter, + Game dinner. + Supper for fifty, + +Bird's nest pudding + +_Biscuit Glacé_, + +Black bean soup, + +Blackberries, Preserved + +Black cake, + +Black-fish, + +Black pudding. + +Blanc-mange, + Chocolate + made with, + gelatine, + isinglass, + sea moss farina, + +Blanquette of chicken, + of veal and ham, + +Blueberries, Pickled + +Blue-fish, + +Boiled salad dressing, + +Boiling meats. + +_Bombe Glacee_, + +Boned turkey, + +Border, Jelly + Potato + Rice + +Bouillon, + +Bouquet Salad, + +Braising, + +BREAD, + Brown + fried for soups, + Graham + made with dried yeast, + sauce, + Sticks, + Togus + Yeast + +BREAKFAST AND TEA. + Breaded sausages. + Cakes, Corn + Flannel + Gems, + Griddle cakes, Graham + Hominy + Indian + Squash + Hominy drop cakes. + Sally Lunn, + Snow pan-cakes. + Waffles, + Indian + Raised + Rice + Canapees, + Chicken cutlets, + in jelly, + livers and bacon, + livers in _papillotes_, + livers, _sauté_, + Corn pie, + EGGS, _bruillé_ + Creamed + Dropped + Hard-boiled + Omelets, + Poached + Scotch + Scrambled + Soft-boiled + Spanish + Stuffed + _sur le plat_, + Ham and eggs on toast, + Ham croquettes, + Hominy, + Kidneys, _à la maitre d'hôtel_, + Broiled + _sauté_, + Stewed + Liver and bacon, + Broiled + Curry of + fried in crumbs, + _sauté_, + _sauté_, with piquant sauce, + Lyonnaise tripe, + Meat and potato sandwiches, + fritters, + hash, + Minced veal and eggs, + Muffins, + Corn, + English, + Fried Indian, + Graham, + Hominy, + Raised, + Rice, + Rye, + Mutton, _rechauffé_, + Oat meal, + Strawberry short-cake, + Vegetable hash, + Welch rare-bit, + +Brier Hill dessert, + +Broiling meats + +Broth, Scotch, + +Brown bread, + +Brown broad ice cream, + +Butter sauce, + +Cabbage, + Minced, + salad, + +Cabinet pudding, + +_Café au lait_, + +CAKE, + Ames, + Angel, + Black, + Caramel frosting for, + Chocolate, + _eclairs,_ + icing, + Composition, + Cookies, + Corn, + Raised + Thin + Demon + Dominoes + _Éclairs,_ + Federal, + Frosting for + Gingerbread, Canada + Fairy + Hard + Soft + Gold + Golden frosting for + Hermits, + Jelly roll, + Jumbles, + Lady-fingers, + Lady's, + Loaf, + Marking in gold, + Molasses pound, + Nut, + Orange, + Plum, kneaded, + Queen's, + Railroad, + Regatta, + Ribbon, + Rice, + Seed cakes, + Shrewsbury cakes, + Silver, + Snow-flake, + Sponge, + drops, + for charlotte russe, + rusks, + Sunshine, + Taylor, + Vanilla _eclairs_, + Viennois, + Wedding, + White fruit, + +Calf's foot jelly, + +Canapees, + +Caper sauce, + +Caramel, + frosting, + ice cream, + +CARE OF FOOD, + +Cauliflower, + Escaloped + Pickled + salad, + with cream sauce, + +Celery, + salad, + sauce, + soap, + stewed in stock, + with cream sauce, + +Champagne sauce, + +Charlotte russe, + +_Chartreuse_ of chicken, + of chicken and macaroni, + of oysters, + of vegetables and game, + +Cheese _soufflé,_ + soup, + +Cherries, Preserved + +Chestnut sauce, + +Chickens, + _à la matelote,_ + _à la reine,_ + _à la Tartare,_ + Blanquette of + Broiled + _Chartreuse_ of + _chaud-froid,_ + croquettes, + curry, + cutlets, + fillets, + force-meat, + Fried + fritters, + in jelly, + livers and bacon, + in _papillotes_, + _sauté_, + patties, + pie, + pillau, + Potted + _quenelles_, + Roasted + salad, + _soufflé_, + stew with dumplings, + _Vol-au-vent of_ + +Chicory, + +Chocolate, + Bavarian cream, + "blanc" mange, + cake, + _éclairs_, + ice cream, + icing, + pie, + pudding, + _soufflé_, + To scrape + whips, + +Chops, Broiled mutton + +Chowder, Corn + Fish + +Cider apple jelly, + +Cider jelly, + +Clam fritters, + +Clams, + +Cocoa, + To make + +Cocoanut ice cream, + +Cod, + in purée of potatoes, + _Matelote_ of + To cook salt + with lobster sauce, Boiled + +Coffee, + Boiled + _Café au lait_, + Filtered + Steamed + Vienna + +Coffee Bavarian cream, + ice cream, + jelly, + +Composition cake, + +Consommé, + +_Consommé à la royal_, + +Cookies, + +Corn, + cake, + chowder, + oysters, + pie, + pudding, + soup, + +Court-bouillon, + +Crab-apple jelly, + +Crab-apples, Preserved + +Crabs, + +Cream _à la Versailles_, + fritters, + méringue, + of barley soup, + of celery soup, + of rice soup, + of tartar, + salad dressing, + sauces, + To whip + +Croquettes, Chicken + Lobster + Oyster + Potato + Rice + Rice and meat + Royal + Salmon + Shad roe + +_Crôustade_, Oyster + To make a + +Crumbs, To fry (under Bread Sauce) + +Crust patties, + +Cucumber salad, + +Cucumbers, + Pickled + +Currant jelly, + jelly sauce, + sherbet, + +Currants, English + Preserved + Spiced + +Curry, of chicken, + of lobster, + of veal, + +Cusk, + _à la crème_, + +Custard _soufflé_, + +Custards, Soft, + Soft caramel, + +Cutlets, _à la duchesse_, + Game, _à la royale_, + Lobster, + Mutton, + served _in papillotes_, + Veal, + +Damsons, Preserved, + +Dandelions, + +Danish pudding, + +Date pudding, + +Demon cake, + +DESSERT. + Apple charlotte, + Bavarian creams, + _Biscuit Glacé_, + Blanc-mange, + _Bombe Glacée_, + Brier Hill Dessert, + Charlotte russe, + Chocolate whips, + Cream _à la versailles_, + Cream méringues, + Fanchonettes, + Frozen apricots, + peaches, + pudding, + raspberries, + strawberries, + _Fruit Glacé_, + _Gâteau St. Honoré_, + _Glacé Méringue_, + Ice Cream, + Jellies, + Kisses, + Kiss wafers, + Nesselrode pudding, + Richmond maids of honor, + Royal cream, + Sherbets, + Soft custards, + _Soufflé_, Chocolate, + Omelet, _à la crème_, + Omelet, _à la poête_, + Orange, + Surprise, + Sponges, + +Directions for freezing, + +Dominos, + +Down East pudding, + +Dressings for salads, + +DRINKS, + Chocolate, + Cocoa, + Coffee, + Lemonade, + Shells, + Tea, + +Duchess soup, + +Duck, + Roasted, + +Dumplings, + +_Éclairs_, + Chocolate, + Vanilla, + +ECONOMICAL DISHES. + Barley stew, + Beef stew, + Calf's liver, Braised, + Cold meats with purée of potato, + Curry of cold meats, + Dumplings, + Escaloped meat, + Shepherd's pies, + +Eels, + _à la Tartare_, + Stewed, + +Egg balls for soups, + plant, Fried, + sauce, + +EGGS, _brouillé_, + Creamed, + Dropped, + Hard-boiled, + Omelets, + Poached, + Scotch, + Scrambled, + Soft-boiled, + Spanish, + Stuffed, + _sur la plat_, + +Endive, + +English currants, To clean, + +ENTREES. + Alamode beef, + Beef olives, + Beef roulette, + Blanquette of chicken, + of veal and ham, + Braised tongue, + Cannelon of beef, + _Chartreuse_ of chicken, + of chicken and macaroni, + of vegetable and game, + Cheese _soufflé_, + Chicken, _chaud-froid_, + Curry of + fillet, Braised + Fried + in jelly, + pie, + pillau, + _quenelles_, + _soufflé_, + Cold game pie, + Croquettes, + _Crôustade_, To make a + Cutlets, + Escaloped tongue, + Fillets, + Fricandelles of veal, + Fritters, + Galatine of turkey, + of veal, + Lambs' tongues in jelly, + Macaronied beef, + Ox-tails, + Pancakes, + Pasties of game and poultry, + _Pâté de fois gras_, + Patties, + Potato border, + Ragouts of mutton and veal, + Rice border, + Rissoles, + Salmis of game, + Stewed lambs' tongues, + Stewed steak with oysters, + Sweetbreads, + Tongue in jelly, + Veal, Curry of + olives, + _quenelles_, + _Vol-au-vents_, + +Eve's pudding, + +Fanchonettes, + +Federal cake, + +Fig ice cream, + pudding, + +Fillet of beef, + of chicken, + of tongue, + of veal, + To remove a + +FISH, + See "Marketing" in Index. + _à la vinaigrette_, + _au gratin_, + Baked, + balls, + Boiled + cod with lobster sauce, + Court-bouillon, + haddock with lobster sauce, + Broiled + halibut, + chowder, + Crabs, + Cusk _à la crème_, + Eels, + Escaloped + force-meat, + Fried + Lobsters, + _Matelots_ of cod, + Oysters, + salad, + Salmon, + Salt cod in purée of potato, + To cook + Salt fish _soufflé_, + with dropped eggs, + Sauces for + Smelts, + Stewed + Terrapins, stewed, + Turbot _à la crème_, + +Flannel cakes, + +Flemish sauce, + +Flounders, + +Flour, + +FOOD, CARE OF + +Force-meat, Chicken + Fish, + for game, + Ham + Veal + +Fowl, + Boiled, with macaroni, + with pork, + +French dressing for salads, + paste for soups, + +Fricandeau of veal, + +Fricandelles of veal, + +Fritters, Apple + Batter for + Chicken + Clam + Cream + Fruit + Meat + Oyster + Potato + +Frosting, + Caramel + Chocolate + Golden + +Frozen + apricots, + cabinet puddings, + peaches, + pudding, + raspberries, + strawberries, + +Fruit cake, White + +_Fruit glacé_, + +Frying, + +GAME, + cutlets, _à la royale_, + Force-meat for + Goose, roasted, + Grouse, larded, + Partridges, larded, + pie, + Pigeons, broiled, + in jelly, + potted, + Quail, broiled, + larded, + Rabbit, Curry of + roasted, + Salmis of + Small birds, broiled, + roasted, + Venison, Roast leg of + Saddle of + +Garnishes. + Jelly border, + Lemon points, + Marinade, Cold + Marinade for fish, + +_Gâteau St. Honoré_, + +Geese, + +Gems, + +German puffs, + +Giblet soup, + +Gingerbread, Canada + Fairy + Hard + Soft + +_Glacé méringue_, + +Glaze, + +Gold cake, + +Golden frosting, + +Goose, Roasted + +Graham, + bread, + muffins, + +Grape jelly, + +Grapes, Preserved + +Green turtle soup, + +Griddle-cakes, + Graham + Hominy + Indian + Squash + +GROCERIES, + Baking powder, + Cracked wheat, + Cream of tartar, + English currants, + Flour, + Graham, + Hominy, + Meal, Indian + Oat + Rye + Raisins, + Soda, + Spices, + Sugar, + Sundries, + +Grouse, + soup, + larded, + +Haddock, + with lobster sauce, + +Halibut, + Broiled + with _maître d'hôtel_ butter, + +Ham and eggs on toast, + Blanquette of veal and + Boiled + croquettes, + force-meat, + Potted + Roasted + +Haricot of ox-tails, + +Hash, + +Hearts, + +Herbs sauce, + Sweet + To make a bouquet of + +Hermits, + +Hollandaise sauce, + +Hominy, + drop cakes, + muffins, + +Hot cabbage sald, + +How to blanch almonds, + to boil sugar, + to braise, + to clean and truss poultry, + to clean English currants, + to corn beef, + to fry, + to fry crumbs, (under Bread Sauce) + to fry parsley, + to get onion juice, + to lard, + to make a bouquet of sweet herbs, + to make and use a pastry bag, + to make paper cases, + to make spinach green, + to open lobsters, + to remove jellies and creams from moulds, + to scrape chocolate, + to serve, + to stew, + to use the salamander, + to whip cream, + +Ice cream, + Almond, + Apricot, + Banana, + Brown bread, + Caramel, + Chocolate, + Cocoanut, + Coffee, + Directions for freezing, + Fig, + Lemon, + Macaroon, + Orange, + Peach, + Pineapple, + Pistachio, + Raspberry, + Strawberry, + Vanilla, + Walnut, + +Icing, Chocolate + +Indian and apple pudding, + meal, + pudding, Delicate + +Irish stew, + +Jelly, + Aspic, + Barberry + border, + Calf's foot + Cider + Cider apple + Coffee + Crab-apple + Currant + Grape + Lemon + Orange + Pineapple + roll, + Strawberry + Wine + +Jenny Lind pudding, + +Jumbles, + +Ketchup, Barberry + Tomato + +Kidneys, + _à la maître d'hôtel_, + Broiled + _sauté_, + Stewed + +Kisses, + +Kiss wafers, + +KITCHEN FURNISHING, + Gas and oil stoves, + Refrigerators, + Stoves and ranges, + Utensils, + +Lady fingers, + +Lady's cake, + +Lake shad, + +Lamb, + Boiled, + Braise breast of, + Leg of, _à la française_, + tongue in jelly, + tongue, Stewed, + +Larding, + +Lemon diplomatic pudding, + ice cream, + jelly, + pie, + points, + sherbet, + sponge, + +Lettuce, + salad, + +Little pigs in blankets, + +Liver, + and bacon, + Braised calf's, + Broiled, + Curry of, + fried in crumbs, + _sauté_, + _sauté_, with piquant sauce, + +Loaf cake, + +LOBSTER, + Breaded, + Broiled, + broiled in the shell, + Canned, + croquettes, + Curry of, + cutlets, + Devilled, in the shell, + Escaloped, + patties, + Potted, + salad, + sauce, + soup, + Stewed, + To open a, + _Vol-au-vent of_, + +Macaroni, _à l'Italienne_, + Boiled, + _Chartreuse_ of chicken and, + in gravy, + with cheese, + with cream sauce, + with tomato sauce, + +Macaroon ice cream, + +Mackerel, + +Mackerel, _Continued._, + Potted, + +_Maître d'hôtel_ butter, + sauce, + +Mangoes, Pickled, + +Marbled veal, + +Marinades, + +MARKETING, + Beef, + As to choosing it, + Fore-quarter, + Hearts, + Hind-quarter, + Kidneys, + Liver, + Porter-house steak, + Quality and cost, + Rattle-ran, + Ribs, + Round steak, + Rump steak, + Sirloin, + Sirloin steak, + Tenderloin steak, + The rump, + Tongues, + + + Fish, + Bass, + Black-fish, or tautog, + Blue-fish, + Clams, + Cod, + Crabs, + Cusk, + Eels, + Flounders, + Haddock, + Halibut, + Lake shad, + Lobster, + Mackerel, + Mullet, + Oysters, + Pollock, + Salmon, + Scollops, + Shad, + Shrimp, + Small, or pan-fish, + Smelts, + Sturgeon, + Sword-fish, + Tautog, + Terrapin, + Turbot, + Weak-fish, + White-fish, or lake shad, + Lamb, + Kidneys, + Tongues, + Mutton, + Chops and cutlets. + Fore-quarter, + Hind-quarter, + Leg, + Loin, + Prices, + Pork, + Kidneys, + Liver, + Sausages, + Poultry and Game, + Chickens, + Ducks, + Fowl, + Geese, + Grouse, or prairie chicken, + Partridges, + Pigeons, + Quail, + Squabs, + Turkeys, + Venison, + Woodcock, + Veal, + Vegetables, + Artichokes, + Asparagus, + Beans, + Cauliflower, + Celery, + Chicory, or endive, + Corn, + Cucumbers, + Dandelions, + Endive, + Lettuce, + Mushrooms, + Radishes, + Spinach, + Sweet herbs, + Tomatoes, + When in season, + +Marking cakes in gold, + +Mayonnaise dressings, + +Meal, Indian + Oat + Rye + +Meat and fish sauces. + and potato salad, + Cold, with purée of potato. + Escaloped + +MEATS, + Boiling, + Cornedbeef, + Ham, + Lamb, + Leg of mutton, + Tongues, + Broiling, + Beefsteak, + Mutton chops, + Roasting, + Beef, with Yorkshire pudding + Fillet of veal, + Ham, + in the oven, + Rolled rib, + Miscellaneous modes, + Beef stew, + Braised beef, + Braised breast of lamb, + Fricandeau of veal, + Irish stew, + Leg of lamb, _à la française_, + Scotch roll, + Toad in the hole, + +Meg Merrilies' soup, + +Melon, Sweet + +Minced veal and eggs, + +Mince-pie meat, + +Mock bisque soup, + +Molasses pound cake, + +Muffins, + Corn, + English, + Fried Indian, + Graham, + Hominy, + Raised, + Rice, + Rye, + +Mullet, + +Mulligatawny soups, + +Mushrooms, + +Mutton. + See "Marketing" in Index. + chops, broiled, + cutlets, + Leg of boiled, + Ragout of + _réchauffé_ + +Nesselrode pudding, + +Nut cake, + +Oatmeal, + +Okra, escaloped, with tomatoes, + soups, + stewed, + stewed, with tomatoes, + +Olives, Beef, + sauce, + Veal, + +OMELETS, + Baked, + Cheese, + Chicken, + Corn, + Fish, + Ham, + Jelly, + Plain, + Quaker, + Savory, + _Soufflé à la crème_, + _Soufflé a la poête_, + +Onions, Baked, + soup, + Stuffed, + To get juice of, + +Orange + Bavarian cream, + cake, + diplomatic pudding + ice cream, + jelly, + marmalade, + pie, + pudding, + sherbet, + _soufflé_, + sponge, + +Oranges, Preserved sour, + +Ox tails, _à la Tartare_, + Haricot of, + Stewed, + +OYSTERS, + _Chartreuse_ of, + Creamed, + Croquettes, + _Crôustade_ of, + Escaloped, + Fricasseed, + Fritters, + in escalop shells, + Little pigs in blankets, + on a block of ice, + on the half shell, + panned in the shell, + panned in their own liquor, + Patties, + Pickled, + roasted in the shell, + roasted, on toast, + Salad, + Sauces, + _Sauté_, + _Vol-au-vent of_, + +Pancakes, + +Pan-fish, + +Paper cases, To make, + +Parsley, To fry, + +Parsnip balls, + Escaloped, + fried in butter, + fried in molasses, + +Partridges, + Larded, + +Paste, Chopped, + French, for pies, + French, for soups, + Puff, + +Pasties of game and poultry, + +Pastry bag, To make and use a, + +_Pâté de foie gras_ + +Patties, + Chicken, + Crust, + Lobster, + Oyster, + Veal, + +Peach, + Bavarian cream, + ice cream, + méringue pudding, + pudding, + sponge, + +Peaches, + Brandied, + Frozen, + Pickled, + Preserved, + +Pears, + Pickled, + Preserved, + +Pea soup, Green, + +Peas, _à la française,_ + when in season, + +Peppers, Stuffed, + +Philadelphia clam soup, + +PICKLED, + blueberries, + cauliflower, + Chopped pickle, + cucumbers, + mangoes, + oysters, + peaches, pears and sweet apples, + Spiced currants, + Spiced plums, + Stuffed peppers, + Sweet melons, + Sweet tomato, + tomatoes, + +PIES, + Chicken, + Chocolate, + Cold game, + Corn, + How to make, + Lemon, + Orange, + Shepherd's, + Squash, + Sweet potato, + +Pigeons, + Broiled, + in jelly, + Potted, + +Pineapple + Bavarian cream, + ice cream, + jelly, + Preserved, + sherbet, + sponge, + +Piquant sauce, + +Pistachio ice cream, + +Plum cake, + Kneaded, + pudding, + +Plums, + Preserved, + Spiced, + +Polish salad, + sauce, + +Pollock, + +Pork, see "Marketing" in Index., + +Port wine sauce, + +_Potage à la reine_, + +Potatoes, + _à la maître d'hôtel, + à la Parisienne, + à la royale, + à l'Italienne_, + baked with roast beef, + balls, fried in butter, + Boiled, + borders, + Broiled, + Creamed, + croquettes, + Duchess, + Escaloped, + Fried, + fritters, + Housekeeper's, + Lyonnaise, + Mashed, + puffs, + Purée of, + Riced, + Salad, + _soufflé_, + soup, + Stewed, + Sweet, + when in season, + +POTTING, + beef, + chickens, + fish, + ham, + lobsters, + mackerel, + smelts, + tongue, + veal, + +POULTRY, + See "Marketing" in Index. + Chicken _à la matelote, + à la reine, + à la Tartare_, + Broiled, + Roasted, + stew with dumplings, + Duck, Roasted, + Fowl and pork, + Fowl and pork, + boiled with macaroni, + Goose, Roasted, + To clean and truss, + Turkey, Boiled, + Boiled, with celery, + Boned, + Roasted, with chestnut stuffing and sauce, + +Pound cake, Molasses, + +Prairie chickens, + +PRESERVING, + Apple ganger, + Barberry jelly, + blackberries, + Brandied peaches, + cherries, + Cider apple jelly, + crab-apples, + Crab-apple jelly, + currants, + Currant Jelly + damsons, + grapes, + Grape jelly, + Orange marmalade, + peaches, + pears, + pineapple, + pineapple, grated + plums, + quinces, + Quince marmalade, + raspberries, + Raspberry jam, + sour oranges, + strawberries, + Strawberry jam, + whortleberries, + +PUDDINGS. + Cold. + Almond, + Apple méringue, + Apple porcupine, + Bird's nest, + Black, + Danish, + Frozen, + Frozen cabinet, + Jenny Lind, + Lemon diplomatic, + Nesselrode, + Orange, + Orange diplomatic, + Peach, + Peach méringue, + Princess, + Quince iced, + Royal, + Royal diplomatic, + Tapioca, + Hot. + Amber, + Amherst, + Apple and rice, + Apple _soufflé_ + Apple tapioca, + Baked apple, + Batter and fruit, + Cabinet, + Chocolate, + Chocolate roll, + Corn, + Custard _soufflé_ + Date, + Delicate Indian, + Down East, + Dutch apple, + English plum, + Eve's, + Fig, + German puffs, + Ground rice, + Indian and apple, + Rachel, + Rice, + Yorkshire, + Sauces. + Apricot, + Caramel, + Cream, + Creamy, + Foaming, + German, + Lemon, + Molasses, + Quince, + Rich wine, + Vanilla, + +Puff paste, + +Pumpkin soup, + +Quail, + Broiled, + Larded, + +Queen's cake, + +_Quenelles_, Chicken, + breaded, + stuffed, + Veal, + +Quince iced pudding, + marmalade, + +Quinces, preserved, + +Rabbit, curry of, + Roasted, + +Rachel pudding, + +Radishes, + +Ragout of mutton, + of veal, + +Railroad cake, + +Raisins, + +Ranges and stoves, + +Raspberry ice cream, + jam, + sherbet, + +Raspberries, frozen, + Preserved, + +Red vegetable salad, + +Refrigerators, + +Regatta cake, + +Ribbon cake, + +Rice, Boiled, + border, + cake, + croquettes, + muffins, + pudding, + +Richmond maids of honor, + +Rissoles, + +Roasting meats, + +Robert sauce, + +Rolled rib roast, + +Royal cream, + croquettes, + diplomatic pudding, + pudding, + +Rusks, Sponge, + +Rye meal, + muffins, + +SALAD DRESSING, + Bacon, + Boiled, + Cream, + French, + made at the table, + made with butter, + Mayonnaise, + Aspic, + Green, + Red, + Sardine, + Sour cream, + without oil, + +SALADS, + Asparagus, + Asparagus and salmon, + Beef, + Bouquet, + Cabbage, + Cauliflower, + Celery, + Chicken, + Cucumber, + Fish, + Hot cabbage, + Lettuce, + Lobster, + Meat and Potato, + Oyster, + Polish, + Potato, + Red vegetable, + Salmon, + Sardine, + Shad roe, + Tomato, + Vegetable, + +Salamander, To use a, + +Sally Lunn, + +Salmon, + croquettes, + salad, + _Vol-au-vent_ of, + +Sandwiches, Meat and potato, + +Sardine dressing, + salad, + +SAUCES, + Meat and fish, + Allemande, + Anchovy, + Bechamel, + _Beurre noir_, + Bread, + Brown, + Butter, + Caper, + Celery, + Champagne, + Chestnut, + Cream, + Cream Bechamel, + Currant jelly, + Curry, + Egg, + Fine herbs, + Flemish, + _Hollandaise_, + Lobster, + _Maître d'hôtel_ butter + sauce, + Mushroom, Brown + White, + Mustard, + Olive, + Oyster, + Piquant, + Polish, + Port wine, + Robert, + Shrimp, + Supreme, + Tartare, + Tomato, + Vinaigrette, + White, + Pudding, + Apricot, + Caramel, + Cream, + Creamy, + Foaming, + German, + Lemon, + Molasses, + Quince, + Rich wine, + Vanilla, + +Sausages, + Breaded, + +Scallops, + +Scotch broth, + +Scotch roll, + +Seed cakes, + +Serving, Hints on, + +Shad, + +Shad roe croquettes, + salad, + +Shell beans, + +Shells, + +Shepherd's pies, + +Sherbet, + Currant, + Lemon, + Orange, + Pineapple, + Raspberry, + Strawberry, + +Shrewsbury cakes, + +Shrimp, + sauce, + +Silver cake, + +Smelts, + _à la Tartare_, + as a garnish, + Potted, + +Snow-flake cake, + +Snow pancakes, + +Soda, + +SOUPS, + Asparagus, + Black bean, + Bouillon, + Cheese, + Consommé, + _Consommé à la royal_, + Corn, + Corn chowder, + Cream of barley, + of celery, + of rice, + Duchess, + Egg balls for, + Fish chowder, + French paste for, + Fried bread for, + Giblet, + Glaze for, + Green pea, + Green turtle, + Grouse, + Lobster, with milk, + with stock, + Meg Merrillies', + Mixed stock, + Mock bisque, + Mulligatawny, + Okra, + Onion, + Philadelphia clam, + _Potage à la reine_, + Potato, + Pumpkin, + Scotch broth, + Spring, + Spring and Summer, + Stock for clear, + Tapioca cream, + Thick vegetable, + Tomato, + White stock, + Yacht oyster, + +Sour cream dressing, + +Spices, + +Spinach, + green, To make, + Minced, + +Spongecake, + for charlotte russe, + drops, + rusks, + +Sponges, + Lemon, + Orange, + Peach, + Pineapple, + Strawberry, + +Spring soup, + +Spring and Summer soup, + +Squabs, + +Squash + biscuit, + pie, + +Squashes, when in season, + +Steak, stewed with oysters, + +Steaks, + Broiling + +Stew, Beef + Irish + +Stewing, + +Sticks, + +Stock, for clear soups, + Mixed, + Remarks on, + White, + +Stoves and ranges, + +Strawberry Bavarian cream, + ice cream, + jam, + jelly, + sherbet, + short-cake, + sponge, + +Strawberries, + Frozen, + Preserved, + +Sturgeon, + +Sugar, + To boil + +Sunshine cake, + +Supreme sauce, + +Surprise _soufflé_, + +Sweetbreads, + Breaded, + Broiled, + in paper cases, + larded and baked, + _sauté_, + To clean + _Vol-au-vent_ of + +Sweet herbs, + To make a bouquet of + +Sweet potatoes, + +Sweet potato pie, + +Swiss pudding, + +Sword-fish, + +Tapioca cream soup, + pudding, Cold + +Tartare sauce, + +Tautog, + +Taylor cake, + +Tea, + +Terrapin, + Stewed + +Toad in the hole, + +Togus bread, + +Tomato ketchup, + salad, + sauce, + soup, + +Tomatoes, + Broiled, + Escaloped, + Fried, + Pickled, + Stuffed, + Sweet, + To peel, + +Tongue, + Boiled, + Braised, + Escaloped, + Fillets of, + in jelly, + Potted, + Stewed, + +Tripe, Lyonnaise, + +Turbot, + _à la crème,_ + +Turkeys, + +Turkey, Boiled, + Boned, + Galatine of, + Roasted, + +Utensils, Kitchen, + +Vanilla _éclairs,_ + ice cream, + +VEAL, + and ham, Blanquette of, + Curry of, + cutlets, with white sauce, + force-meat, + Fricandeau of, + Fricandelles of, + Galatine of, + Marbled, + olives, + patties, + _quenelles,_ + Ragout of, + Roasted fillet of, + +VEGETABLES, + See "Marketing" in Index. + Asparagus with cream, + Baked beans, + Cabbage, Minced, + Cauliflowers, + Celery, + Corn oysters, + pudding, + Egg plant, Fried + Green peas, _à la française,_ + Macaroni, + Okra, + Onions, + Parsnips, + Pickled beets, + Potatoes, + Rice, Boiled + salad, + soup, + Spinach, + Time table for cooking, + Tomatoes, + +Viennois cakes, + +Venison, + Roast leg of, + Saddle of, + +Vinaigrette sauce, + +_Vol-au-vent_ of chicken, + of lobster, + of oysters, + of salmon, + of sweetbreads, + +Waffles, + Indian, + Raised, + Rice, + +Walnut ice cream, + +Weak-fish, + +Wedding cake, + +Welch rare-bits, + +Wheat, Cracked + +White-fish, + +White fruit cake, + sauces. + +Whortleberries, + +Wine jelly, + +Woodcock, + +Yacht oyster soup, + +Yeast, + bread, + +Yorkshire pudding, + + + + + + +End of Project Gutenberg's Miss Parloa's New Cook Book, by Maria Parloa + +*** END OF THE PROJECT GUTENBERG EBOOK MISS PARLOA'S NEW COOK BOOK *** + +This file should be named 6745-8.txt or 6745-8.zip + +Produced by Steve Schulze, Charles Franks +and the Online Distributed Proofreading Team. +This file was produced from images generously made available by the +Digital & Multimedia Center, Michigan State University Libraries. + +Project Gutenberg eBooks are often created from several printed +editions, all of which are confirmed as Public Domain in the US +unless a copyright notice is included. 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FOR PUBLIC DOMAIN EBOOKS*Ver.02/11/02*END* + diff --git a/6745-8.zip b/6745-8.zip Binary files differnew file mode 100644 index 0000000..9b1e34b --- /dev/null +++ b/6745-8.zip diff --git a/6745-h.zip b/6745-h.zip Binary files differnew file mode 100644 index 0000000..546ce59 --- /dev/null +++ b/6745-h.zip diff --git a/6745-h/6745-h.htm b/6745-h/6745-h.htm new file mode 100644 index 0000000..deef3f2 --- /dev/null +++ b/6745-h/6745-h.htm @@ -0,0 +1,13930 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN"> +<html> +<head> + <title>Miss Parloa's New Cookbook</title> + <meta name="author" content="Maria Parloa HTML markup by Stephen Schulze"> + <meta http-equiv="Content-Type" content="text/html; charset=ISO-8859-1"> +</head> +<body> + + +<pre> + +The Project Gutenberg EBook of Miss Parloa's New Cook Book, by Maria Parloa + +Copyright laws are changing all over the world. 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You can also find out about how to make a +donation to Project Gutenberg, and how to get involved. + + +**Welcome To The World of Free Plain Vanilla Electronic Texts** + +**eBooks Readable By Both Humans and By Computers, Since 1971** + +*****These eBooks Were Prepared By Thousands of Volunteers!***** + + +Title: Miss Parloa's New Cook Book + +Author: Maria Parloa + +Release Date: October, 2004 [EBook #6745] +[Yes, we are more than one year ahead of schedule] +[This file was first posted on January 20, 2003] +[Most recently updated: May 27, 2003] + +Edition: 10 + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THE PROJECT GUTENBERG EBOOK MISS PARLOA'S NEW COOK BOOK *** + + + + +Produced by Steve Schulze, Charles Franks +and the Online Distributed Proofreading Team. +This file was produced from images generously made available by the +Digital And Multimedia Center, Michigan State University Libraries. + + + + + + +</pre> + +<hr style="width: 100%; height: 2px;"> +<p style="text-align: center;"><big><big><big><br> +</big></big></big></p> +<p style="text-align: center;"><big><big><big><br> +MISS PARLOA'S</big></big></big></p> +<p style="text-align: center;"><big><big><big>NEW COOK BOOK,</big></big></big></p> +<p style="text-align: center;"><big><big>A GUIDE TO MARKETING AND +COOKING.</big></big></p> +<p style="text-align: center;"> BY MARIA PARLOA,</p> +<p style="text-align: center;">PRINCIPAL OF THE SCHOOL OF COOKING IN +BOSTON</p> +<p style="text-align: center;">ILLUSTRATED.<br> +</p> +<hr style="height: 2px; width: 50%;"> +<p style="font-weight: bold;">PREFACE.</p> +<p>When the author wrote the Appledore Cook Book, nine years ago, she +had seen so many failures and so much consequent mortification and +dissatisfaction as to determine her to give those minute directions +which were so often wanting in cook-books, and without which success in +preparing dishes was for many a person unattainable. It seemed then +unwise to leave much to the cook's judgment; and experience in lecturing +and in teaching in her school since that time has satisfied the author +that what was given in her first literary work was what was needed. In +this book an endeavor has been made to again supply what is desired: to +have the directions and descriptions clear, complete and concise. +Especially has this been the case in the chapter on Marketing. Much more +of interest might have been written, but the hope which led to brevity +was that the few pages devoted to remarks on that important household +duty, and which contain about all that the average cook or housekeeper +cares and needs to know, will be carefully read. It is believed that +there is much in them of considerable value to those whose knowledge of +meats, fish and vegetables is not extensive; much that would help to an +intelligent selection of the best provisions.</p> +<p>Of the hundreds of recipes in the volume only a few were not +prepared especially for it, and nearly all of these were taken by the +author from her other books. Many in the chapters on Preserving and +Pickling were contributed by Mrs. E. C. Daniell of Dedham, Mass., whose +understanding of the lines of cookery mentioned is thorough. While each +subject has received the attention it seemed to deserve, Soups, Salads, +Entrées and Dessert have been treated at unusual length, because +with a good acquaintance with the first three, one can set a table more +healthfully, economically and elegantly than with meats or fish served +in the common ways; and the light desserts could well take the place of +the pies and heavy puddings of which many people are so fond. Many +ladies will not undertake the making of a dish that requires hours for +cooking, and often for the poor reason only that they do not so read a +recipe as to see that the work will not be hard. If they would but +forget cake and pastry long enough to learn something of food that is +more satisfying!</p> +<p>After much consideration it was decided to be right to call +particular attention in different parts of the book to certain +manufactured articles. Lest her motive should be misconstrued, or unfair +criticisms be made, the author would state that there is not a word of +praise which is not merited, and that every line of commendation appears +utterly without the solicitation, suggestion or <i>knowledge</i> of +anybody likely to receive pecuniary benefit therefrom.</p> +<p>NOTE.</p> +<p>The following is a table of measures and weights which will be found +useful in connection with the recipes:</p> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 400px;"> + <tbody> + <tr> + <td style="vertical-align: top;"> One quart of flour</td> + <td style="vertical-align: top; text-align: right;">one pound.</td> + </tr> + <tr> + <td style="vertical-align: top;"> Two cupfuls of butter</td> + <td style="vertical-align: top; text-align: right;">one pound.</td> + </tr> + <tr> + <td style="vertical-align: top;"> One generous pint of liquid</td> + <td style="vertical-align: top; text-align: right;">one pound.</td> + </tr> + <tr> + <td style="vertical-align: top;"> Two cupfuls of granulated sugar</td> + <td style="vertical-align: top; text-align: right;">one pound.</td> + </tr> + <tr> + <td style="vertical-align: top;"> Two heaping cupfuls of powdered +sugar</td> + <td style="vertical-align: top; text-align: right;">one pound.</td> + </tr> + <tr> + <td style="vertical-align: top;"> One pint of finely-chopped meat, +packed solidly</td> + <td style="vertical-align: top; text-align: right;">one pound.</td> + </tr> + </tbody> +</table> +<p>The cup used is the common kitchen cup, holding half a pint.</p> +<hr style="width: 100%; height: 2px;"> +<p><br> +</p> +<p style="font-weight: bold;"> CONTENTS.</p> +<p><a href="#MARKETING">Marketing </a><br> + <a href="#1BEEF">Beef</a><br> + <a href="#1MUTTON">Mutton</a><br> + <a href="#1LAMB">Lamb</a><br> + <a href="#1VEAL">Veal<br> +</a> <a href="#1PORK">Pork</a><br> + <a href="#1POULTRY">Poultry</a><br> + <a href="#1FISH">Fish</a><br> + <a href="#1VEGETABLES">Vegetables</a><br> +<a href="#GROCERIES">Groceries</a><br> +<a href="#CARE"> Care of Food</a> <br> +<a href="#FURNISHINGS"> Kitchen Furnishing</a> <br> +<a href="#SOUPS"> Soups</a> <br> +<a href="#FISH"> Fish</a><br> + <a href="#6OYSTERS">Oysters</a><br> + <a href="#6LOBSTER">Lobster</a><br> + <a href="#6OTHER">Other</a> <br> +<a href="#MEATS"> Meats</a><br> + <a href="#7BOILING">Boiling</a><br> + <a href="#7ROASTING">Roasting</a><br> + <a href="#7BROILING">Broiling</a><br> + <a href="#7MISCELLANEOUS">Miscellaneous Modes</a><br> +<a href="#POULTRY">Poultry and Game</a> <br> +<a href="#ENTREES"> Entrées</a> <br> +<a href="#SALADS"> Salads</a> <br> +<a href="#MEATSAUCES"> Meat and Fish Sauces</a> <br> +<a href="#FORCEMEAT"> Force-Meat and Garnishes</a> <br> +<a href="#VEGETABLES"> Vegetables</a> <br> +<a href="#PIES"> Pies and Puddings</a><br> + <a href="#PIES">Pies</a><br> + <a href="#14HOTPUDDING">Hot Puddings</a><br> + <a href="#14COLDPUDDING">Cold Puddings</a><br> + <a href="#14SAUCES">Sauces</a> <br> +<a href="#DESSERT"> Dessert</a> <br> +<a href="#CAKE"> Cake</a> <br> +<a href="#PRESERVING"> Preserving</a> <br> +<a href="#PICKLES"> Pickles and Ketchup</a> <br> +<a href="#POTTING"> Potting</a><br> +<a href="#BREAKFAST"> Breakfast and Tea</a><br> + <a href="#20MUFFINS">Muffins and Cakes</a><br> + <a href="#20EGGS">Eggs</a> <br> +<a href="#ECONOMICAL"> Economical Dishes</a> <br> +<a href="#BREAD"> Bread</a> <br> +<a href="#DRINKS">Drinks</a><br> +<a href="#HOW"> How to do Various Things</a> <br> +<a href="#BILLS"> Bills of Fare</a><br> +<a href="#INDEX">Index</a><br> +</p> +<p><br> +<br> +</p> +<p><span style="font-weight: bold;">THE PUBLISHERS' COMPLIMENTS TO THE +READER</span>.</p> +<p>Dear Madame:</p> +<p>In the preparation of this book the author and publishers have +expended much time and money, with the hope that it may lessen your +cares, by enabling you to provide your household with appetizing and +healthful food, at a reasonable outlay of expense and skill. Should they +not be disappointed in this hope, and you find yourself made happier by +the fond approval of those who enjoy the food which you set before them +as a result of your use of this book, we trust you will recommend its +purchase by your friends, to the end that they may also be benefited by +it, and that both author and publisher may be recompensed for its +preparation.<br> +<br> +</p> +<hr style="width: 100%; height: 2px;"> +<p style="font-weight: bold;"><big><big><br> +</big></big></p> +<div style="text-align: center;"><big><big><big> MISS PARLOA'S NEW COOK +BOOK.</big></big></big><br> +</div> +<p style="font-weight: bold;"><big><big><br> +</big></big></p> +<p style="font-weight: bold;"><big><big><a name="MARKETING"></a> +MARKETING.</big></big></p> +<p> Upon the amount of practical knowledge of marketing that the +housekeeper has, the comfort and expense of the family are in a great +measure dependent; therefore, every head of a household should acquire +as much of this knowledge as is practicable, and the best way is to go +into the market. Then such information as is gained by reading becomes +of real value. Many think the market not a pleasant or proper place for +ladies. The idea is erroneous. My experience has been that there are as +many gentlemen among marketmen as are to be found engaged in any other +business. One should have a regular place at which to trade, as time is +saved and disappointment obviated. If not a judge of meat, it is +advisable, when purchasing, to tell the dealer so, and rely upon him to +do well by you. He will probably give you a nicer piece than you could +have chosen. If a housekeeper makes a practice of going to the market +herself, she is able to supply her table with a better variety than she +is by ordering at the door or by note, for she sees many good and fresh +articles that would not have been thought of at home. In a book like +this it is possible to treat at length only of such things as meat, fish +and vegetables, which always form a large item of expense.<br> +<br> +</p> +<p><big><span style="font-weight: bold;"><a name="1BEEF"></a> BEEF</span>.</big></p> +<p>Beef is one of the most nutritious, and, in the end, the most +economical, kinds of meat, for there is not a scrap of it which a good +housekeeper will not utilize for food.</p> +<p style="font-weight: bold;"> As to Choosing It.</p> +<p>Good steer or heifer beef has a fine grain, a yellowish-white fat, +and is firm. When first cut it will be of a dark red color, which +changes to a bright red after a few minutes' exposure to the air. It +will also have a juicy appearance; the suet will be dry, crumble easily +and be nearly free from fibre. The flesh and fat of the ox and cow will +be darker, and will appear dry and rather coarse. The quantity of meat +should be large for the size of the bones. Quarters of beef should be +kept as long as possible before cutting. The time depends upon climate +and conveniences, but in the North should be two or three weeks. A side +of beef is first divided into two parts called the fore and hind +quarters. These are then cut into variously-shaped and sized pieces. +Different localities have different names for some of these cuts. The +diagrams represent the pieces as they are sold in the Boston market, and +the tables give the New York and Philadelphia names for the same pieces. +In these latter two cities, when the side of beef is divided into +halves, they cut farther back on the hind quarter than they do in +Boston, taking in all the ribs--thirteen and sometimes fourteen. This +gives one more rib roast. They do not have what in Boston is called the +tip of the sirloin.</p> +<p style="font-weight: bold;"> The Hind Quarter.</p> +<p>In Philadelphia they cut meat more as is done in Boston than they do +in New York. The following diagram shows a hind quarter as it appears in +Boston. In the other two cities the parts 1 and 13f are included in the <i>fore</i> +quarter. The dotted lines show wherein the New York cutting differs from +the Boston:</p> +<p style="text-align: center;"><img src="Images/Plate01.png" + title="Diagram No. 1. Hind Quarter of Beef." + alt="Diagram No. 1. Hind Quarter of Beef." + style="width: 600px; height: 289px;"><br> +</p> +<p style="text-align: center;"> EXPLANATION OF DIAGRAM NO. 1.</p> +<table cellpadding="2" cellspacing="0" border="1" + style="text-align: left; width: 650px; margin-left: auto; margin-right: auto;"> + <caption><br> + </caption><tbody> + <tr> + <td + style="vertical-align: top; font-weight: bold; text-align: center;">BOSTON.</td> + <td + style="vertical-align: top; font-weight: bold; text-align: center;"> +PHILADELPHIA.</td> + <td + style="vertical-align: top; font-weight: bold; text-align: center;"> +NEW YORK.</td> + </tr> + <tr> + <td style="vertical-align: top;">1. Tip end of sirloin. <br> +2. Second cut of sirloin. <br> +3. First cut of sirloin. <br> +4. Back of rump. <br> +5. Middle of rump. <br> +6. Face of rump. <br> +7. Aichbone. <br> +8. Best of round steak. <br> +9. Poorer round steak. <br> +10. Best part of vein. <br> +11. Poorer part of vein. <br> +12. Shank of round. <br> +13. Flank.</td> + <td style="vertical-align: top;">1. First cut of ribs. <br> +2. Sirloin roast or steak. <br> +3. Sirloin roast or steak. <br> +4. Hip roast; also rump steak. <br> +5. Middle of rump. <br> +6. Face of rump. <br> +7. Tail of rump. <br> +8. Best of round steak. <br> +9. Poorer round steak. <br> +10. Best part of vein. <br> +11. Poorer part of vein. <br> +12. Leg. <br> +13. (e) Flank.</td> + <td style="vertical-align: top;">1. First cut of ribs. <br> +2. Porter-house steak or sirloin roast <br> +3. Flat-boned sirloin steak or roast. <br> +4.\<br> +5. (a) Large sirloin (a) steaks or roasts<br> +6./<br> +7. Aichbone. <br> +8. (and 4b and 5b) Rump steak. <br> +9. (and 13e) Round steak.<br> +10. Best part of vein <br> +11. Poorer part of vein. <br> +12. (d) Leg of beef. <br> +13. (e) Flank.</td> + </tr> + </tbody> +</table> +<p> The hind quarter consists of the loin, rump, round, tenderloin or +fillet of beef, leg and flank. The loin is usually cut into roasts and +steaks; the roasts are called sirloin roasts and the steaks sirloin or +porter-house steaks. In the loin is found the tenderloin; and a small +piece of it (about two and a half pounds in a large animal) runs back +into the rump. In Boston this is often sold under the name of the short +fillet, but the New York and Philadelphia marketmen do not cut it. Plate +No. 2 shows the fillet.</p> +<p style="text-align: center;"><img src="Images/Plate02.png" + title="PLATE NO. 2. SHORT FILLET." alt="PLATE NO. 2. SHORT FILLET." + style="width: 340px; height: 270px;"></p> +<p>Next the loin comes the rump, from which are cut steaks, roasts and +pieces for stewing, braising, a la mode and soups. Next the rump comes +the round, from which are cut steaks, pieces for a la mode, stewing, +braising and soups. The flank is cut from the loin, and used for +corning, stewing and as a roll of beef.</p> +<p>Plate No. 4 represents a loin as cut in Boston and Philadelphia, and +it and No. 3 represent one as cut in New York, if the two parts be +imagined joined at the point A. No. 4 also shows the inside of the loin, +where the tenderloin lies.<br> +</p> +<div style="text-align: center;"><img src="Images/Plate03And04.png" + title="PLATE NO. 3. RUMP, SHOWING END WHICH JOINS ROUND." + alt="PLATE NO. 3. RUMP, SHOWING END WHICH JOINS ROUND." + style="width: 600px; height: 311px;"><br> +</div> +<p><br> +</p> +<p>The sirloin is cut in all sizes, from eight to twenty pounds, to +suit the purchaser. The end next the ribs gives the smallest pieces, +which are best for a small family. The tenderloin in this cut is not as +large as in the first and second. In cutting sirloin steaks or roasts, +dealers vary as to the amount of flank they leave on. There should be +little, if any, as that is not a part for roasting or broiling. When it +is all cut off the price of the sirloin is of course very much more than +when a part is left on, but though the cost is increased eight or ten +cents a pound, it is economy to pay this rather than take what you do +not want.</p> +<p style="font-weight: bold;"> Porter-House Steaks.</p> +<p>Every part of the sirloin, and a part of the rump, is named +porter-house steak in various localities. In New York the second cut of +the sirloin is considered the choice one for these steaks. The rump +steak, when cut with the tenderloin in it, is also called porter-house +steak. The original porter-house steaks came from the small end of the +loin.</p> +<p style="font-weight: bold;"> Sirloin Steaks.</p> +<p>Sirloin steaks are cut from all parts of the loin, beginning with +the small end and finishing with the rump. In New York the rump steaks +are also known as sirloin. In some places they do not cut tenderloin +with sirloin. One slice of sirloin from a good-sized animal will weigh +about two and a half pounds. If the flank, bone and fat were removed, +there would remain about a pound of clear, tender, juicy meat There +being, therefore, considerable waste to this steak, it will always be +expensive as compared with one from a rump or round. But many persons +care only for this kind, as it has a flavor peculiar to itself; and they +will buy it regardless of economy. Plate No. 5 shows a second cut of the +sirloin, with the shape of a sirloin or small porter-house steak. The +only part that is really eatable as a steak is from the base to the +point A, the remainder being flank.</p> +<p style="text-align: center;"><img src="Images/Plate05.png" + title="SIRLOIN ROAST--SECOND CUT." alt="SIRLOIN ROAST--SECOND CUT." + style="width: 356px; height: 346px;"><br> +</p> +<p style="text-align: center;"><br> +</p> +<p style="font-weight: bold;"> Rump Steak.</p> +<p>What in Boston and Philadelphia is called rump steak is in New York +named sirloin. There are three methods of cutting a rump steak; two of +these give a very fine steak, the third almost the poorest kind. The +first two are to cut across the grain of the meat, and thus obtain, when +the beeve is a good one, really the best steaks in the animal.<br> +</p> +<p style="text-align: center;"><img + src="Images/Plate06And07.png" + title="RUMP STEAK" alt="RUMP STEAK" + style="width: 600px; height: 434px;"><br> +</p> +<p style="text-align: center;"><br> +<img src="Images/Plate08.png" title="RUMP STEAK WITH THE GRAIN." + alt="RUMP STEAK WITH THE GRAIN." style="width: 300px; height: 246px;"><br> +</p> +<p>Plates Nos. 6 and 7 represent these steaks. No. 6 is a long rump +steak, very fine; and No. 7 a short rump, also excellent. In both of +these there is a piece of tenderloin. In New York, No. 6 is sirloin +without bone, and No. 7 sirloin. There is yet another slice of rump that +is of a superior quality. It is cut from the back of the rump, and there +is no tenderloin in it. Plate No. 8 shows a rump steak cut with the +grain of the meat; that is, cut lengthwise. It comes much cheaper than +the others, but is so poor that it should never be bought. It will curl +up when broiled, and will be tough and dry.<br> +</p> +<p><br> +</p> +<div style="text-align: center;"><img src="Images/Plate09.png" + title="BACK OF THE RUMP." alt="BACK OF THE RUMP." + style="width: 400px; height: 267px;"><br> +<br> +</div> +<p>Some marketmen will not cut rump steak by the first two methods, +because it spoils the rump for cutting into roasts, and also leaves a +great deal of bone and some tough meat on hand. The price per pound for +a rump steak cut with the grain is ten cents less than for that cut +across, and yet dealers do not find it profitable to sell steak cut the +latter way. Plate No. 9 shows the back of the rump, which is used for +steaks and to roast. The steaks are juicy and tender, but do not contain +any tenderloin.<br> +</p> +<p style="text-align: center;"><img + src="Images/Plate10And11.png" + title="AITCHBONE ROUND OF BEEF" alt="AITCHBONE ROUND OF BEEF" + style="width: 600px; height: 311px;"></p> +<p style="font-weight: bold;"> Round Steaks.</p> +<p>Plate No. 11 shows the round of beef with the aitch bone taken off; +a, a, a, a, is the top of the round, b, b, b, b, the under part, where +the aitchbone has been cut off, and c, c, c, c, the vein. Plate No. 10 +is this aitchbone, which is first cut from the round, and then the +steaks are taken off.</p> +<p>The best steak begins with the third slice. The top and under part +of the round are often cut in one slice. The top is tender and the under +part tough. When both are together the steak sells for fifteen or +sixteen cents per pound; when separate, the top is twenty or more and +the under part from ten to twelve. If it is all to be used as a steak, +the better way is to buy the top alone; but if you wish to make a stew +one day and have a steak another, it is cheaper to buy both parts +together. Round steak is not, of course, as tender as tenderloin, +sirloin or rump, but it has a far richer and higher flavor than any of +the others. It should be cut thick, and be cooked rare over a quick +fire. Steaks are cut from the vein in the round and from the shoulder in +the fore quarter. They are of about the same quality as those from the +round.</p> +<p style="font-weight: bold;"> Tenderloin Steak.</p> +<p>This is cut from the tenderloin, and costs from twenty-five cents to +a dollar per pound. It is very soft and tender, but has hardly any +flavor, and is not half as nutritious as one from a round or rump.</p> +<p style="font-weight: bold;"> Quality and Cost.</p> +<p>We will now consider the various kinds of steak, as to their cost +and nutritive qualities. The prices given are not those of all sections +of the country, but they will be helpful to the purchaser, as showing +the ratio which each bears to the other.<br> +</p> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 450px;"> + <tbody> + <tr> + <td style="vertical-align: top;">Top of the round, the most +nutritious,</td> + <td style="vertical-align: top;">18 to 25 cents.</td> + </tr> + <tr> + <td style="vertical-align: top;">Rump cut across the grain, next +in nutritive qualities,</td> + <td style="vertical-align: top;">28 to 30 cents</td> + </tr> + <tr> + <td style="vertical-align: top;">Rump cut with the grain, </td> + <td style="vertical-align: top;">22 to 25 cents</td> + </tr> + <tr> + <td style="vertical-align: top;">Sirloin,</td> + <td style="vertical-align: top;">25 to 30 cents</td> + </tr> + <tr> + <td style="vertical-align: top;">Porter-house,</td> + <td style="vertical-align: top;"> 30 cents</td> + </tr> + <tr> + <td style="vertical-align: top;">Tenderloin,</td> + <td style="vertical-align: top;">25 cts. to $1.00</td> + </tr> + </tbody> +</table> +<p>The tenderloin, rump and round steaks are all clear meat; therefore, +there is no waste, and of course one will not buy as many pounds of +these pieces to provide for a given number of persons as if one were +purchasing a sirloin or porter-house steak, because with the +latter-named the weight of bone and of the flank, if this be left on, +must always be taken into consideration.</p> +<p>After the aitchbone and steaks have been taken from the round there +remain nice pieces for stewing and braising; and still lower the meat +and bones are good for soups and jellies. The price decreases as you go +down to the shank, until for the shank itself you pay only from three to +four cents per pound.</p> +<p style="font-weight: bold;"> Sirloin.</p> +<p>It will be remembered that plate No. 4 represents a loin of beef, +showing the end which joined the ribs, also the kidney suet. No. 12 +represents the same loin, showing the end which joined the rump. There +are about thirty pounds in a sirloin that has been cut from a large +beeve. This makes about three roasting pieces for a moderately large +family. The piece next the rump has the largest tenderloin and is, +therefore, by many considered the choicest. Steaks cut from it are now +served in the principal hotels as porter-house.</p> +<p style="font-weight: bold;"> The Rump.</p> +<p>In plate No. 3 was shown that part of the ramp which joins the +round. Plate No. 13 represents the end which joins the sirloin.<br> +</p> +<p style="text-align: center;"><img src="Images/Plate12And13.png" + title="LOIN RUMP" alt="LOIN RUMP" + style="width: 600px; height: 298px;"><br> +</p> +<p><br> +<span style="font-weight: bold;"> Ribs.</span></p> +<p>Plate No. 14 represents the first five ribs cut from the back half +where it joins the tip of the sirloin, and shows the end that joined. +This cut is considered the best of the rib-roasts. For family use it is +generally divided into two roasts, the three ribs next the sirloin being +the first cut of the ribs and the others the second cut.<br> +</p> +<p><br> +</p> +<p style="text-align: center;"><img src="Images/Plate14.png" + title="FIRST FIVE RIBS." alt="FIRST FIVE RIBS." + style="width: 300px; height: 275px;">]</p> +<p>Plate No. 15 represents the chuck ribs, the first chuck, or sixth +rib, being seen at the end. There are ten ribs in the back half as cut +in Boston, five prime and five chuck; We must remember that in New York +and Philadelphia there are thirteen ribs, eight of which are prime. The +first two chuck ribs make a very good roast or steak, being one of the +most nutritious cuts in the animal, and the next three are good for +stewing and braising. Many people roast them. The flavor is fine when +they are cooked in this manner, but the meat is rather tough. A chuck +rib contains part of the shoulder-blade, while the prime ribs do not. In +New York and Philadelphia the ribs are cut much longer than in Boston; +hence the price per pound is less there. But the cost to the purchaser +is as great as in Boston, because he has to pay for a great deal of the +rattle-ran or rack. It is always best to have the ribroasts cut short, +and even pay a higher price for them, as there will then be no waste.<br> +</p> +<div style="text-align: center;"><img src="Images/Plate15.png" + title="CHUCK RIBS." alt="CHUCK RIBS." + style="width: 300px; height: 259px;"> + <img + src="Images/FaceofRump.png" + title="FACE OF THE RUMP." alt="FACE OF THE RUMP." + style="width: 300px; height: 238px;"></div> +<p><br> +</p> +<p style="font-weight: bold;"> Fore Quarter.</p> +<p>The fore quarter is first cut into two parts, the back half and the +rattle-ran, and these are then cut into smaller pieces for the different +modes of cooking. Diagram No. 16 represents a fore quarter. The back +half only is numbered, for the rattle-ran is given in diagram No 17.</p> +<p style="text-align: center;"><img src="Images/Plate16.png" + title="DIAGRAM NO. 16. THE FORE QUARTER." + alt="DIAGRAM NO. 16. THE FORE QUARTER." + style="width: 600px; height: 553px;"></p> +<p style="text-align: center; font-weight: bold;">EXPLANATION OF +DIAGRAM NO. 16.<br> +</p> +<table cellpadding="2" cellspacing="0" border="1" + style="text-align: left; width: 650px; margin-left: auto; margin-right: auto;"> + <tbody> + <tr> + <td + style="vertical-align: top; font-weight: bold; text-align: center;">BOSTON.</td> + <td + style="vertical-align: top; font-weight: bold; text-align: center;"> +NEW YORK.</td> + <td + style="vertical-align: top; font-weight: bold; text-align: center;">PHILADELPHIA.</td> + </tr> + <tr> + <td style="vertical-align: top;">1. First cut of ribs. <br> +2. Second cut of ribs. <br> +3. Third cut of ribs.<br> +4 and 5. Best chuck ribs. <br> +6 and 7. Poorer chuck ribs. <br> +8. Neck piece.</td> + <td style="vertical-align: top;">1. First cut of ribs, with tip +of sirloin.<br> +2. Second cut of ribs. <br> +3. Third cut of ribs. <br> +4 and 5. Best chuck ribs. <br> +6 and 7. Poorer chuck ribs. <br> +8. Neck piece.</td> + <td style="vertical-align: top;">1. First cut of ribs, with tip +of sirloin. <br> +2. Second cut of ribs. <br> +3. Third cut of ribs. <br> +4 and 5. Best chuck ribs. <br> +6 and 7. Poorer chuck ribs. <br> +8. Neck chuck.</td> + </tr> + </tbody> +</table> +<p><br> +<span style="font-weight: bold;"> The Rattle-Ran.</span></p> +<p>The whole of lower half of the fore quarter is often called the +rattle-ran. Diagram No. 17 shows this, and the table following gives the +name of the separate cuts:</p> +<p style="text-align: center;"><img src="Images/Plate17.png" + title="DIAGRAM NO. 17. THE RATTLE-RAN." + alt="DIAGRAM NO. 17. THE RATTLE-RAN." + style="width: 600px; height: 344px;"><br> +</p> +<p style="text-align: center; font-weight: bold;"> EXPLANATION OF +DIAGRAM NO. 17.</p> +<table cellpadding="2" cellspacing="0" border="1" + style="text-align: left; width: 650px; margin-left: auto; margin-right: auto;"> + <tbody> + <tr> + <td + style="vertical-align: top; text-align: center; font-weight: bold;">BOSTON.</td> + <td + style="vertical-align: top; text-align: center; font-weight: bold;"> +NEW YORK.</td> + <td + style="vertical-align: top; text-align: center; font-weight: bold;"> +PHILADELPHIA.</td> + </tr> + <tr> + <td style="vertical-align: top;">1. Rattle-ran. <br> +2. Shoulder of mutton. <br> +3. Sticking piece. <br> +4. Shin, thick end of brisket, part of sticking piece. <br> +5 and 6. Brisket piece. <br> +7. Middle cut or rib plate. <br> +8. Navel end of brisket.</td> + <td style="vertical-align: top;">1. Plate piece. <br> +2 and 3. Shoulder of mutton. <br> +4. Shin and thick end of brisket. <br> +5 and 6. Brisket piece. <br> +7 and 8. Navel end of brisket.</td> + <td style="vertical-align: top;">1. Plate piece. <br> +2. Shoulder of mutton or boler piece. <br> +3. Sticking piece. <br> +4. Shin and thick end of brisket. <br> +5 and 6. Brisket piece. <br> +7 and 8. Navel end of brisket.</td> + </tr> + </tbody> +</table> +<p>The rattle-ran or plate piece is generally corned, and is considered +one of the best cuts for pressed beef. The shoulder of mutton is used +for stews, beef <i>à la mode</i>, roasts and steaks, and is also +corned. The sticking piece, commonly called the back of the shoulder, +but which is really the front, is used for stews, soups, pie meat and +for corning. The shin is used for soups, and the brisket and ribs for +corning and for stews and soups. One of the best pieces for corning is +the navel end of the brisket. The middle cut of the rattle-ran is also +corned.<br> +<br> +</p> +<p style="font-weight: bold;"><big><a name="1MUTTON"></a> MUTTON.</big></p> +<p>Mutton is very nutritious and easily digested. The best quality will +have clear, hard, white fat, and a good deal of it; the lean part will +be juicy, firm and of a rather dark red color. When there is but little +fat, and that is soft and yellow and the meat is coarse and stringy, you +may be sure that the quality is poor. Mutton is much improved by being +hung in a cool place for a week or more. At the North a leg will keep +quite well for two or three weeks in winter, if hung in a cold, dry shed +or cellar. Mutton, like beef, is first split through the back, and then +the sides are divided, giving two fore and two hind quarters. Diagram +No. 18 is of a whole carcass of mutton, and half of it is numbered to +show the pieces into which the animal is cut for use.</p> +<p style="text-align: center;"><img src="Images/Plate18.png" + title="DIAGRAM NO. 18." alt="DIAGRAM NO. 18." + style="width: 600px; height: 280px;"><br> +</p> +<p style="font-weight: bold; text-align: center;">EXPLANATION OF +DIAGRAM NO. 18.<br> +</p> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 300px; margin-left: auto; margin-right: auto;"> + <tbody> + <tr> + <td style="vertical-align: top;"> + <p>1, 2, 4. Hind quarter.<br> +3, 5, 5. Fore quarter</p> + </td> + <td style="vertical-align: top;">1. Leg. <br> +2. Loin. <br> +3. Shoulder. <br> +4. Flank. <br> +5,5. Breast.</td> + </tr> + </tbody> +</table> +<p style="font-weight: bold; text-align: center;"><br> +</p> +<p style="font-weight: bold;"> Hind Quarter of Mutton.</p> +<p>This consists of the leg and loin, and is the choicest cut. It makes +a fine roast for a large family, but for a moderate-sized or small one +either the leg or loin alone is better. A hind quarter taken from a +prime animal will weigh from twenty to thirty pounds.</p> +<p style="font-weight: bold;"> Leg of Mutton.</p> +<p>This joint is nearly always used for roasting and boiling. It has +but little bone, as compared with the other parts of the animal, and is, +therefore, an economical piece to select, though the price per pound be +greater than that of any other cut. It is not common to find a good leg +weighing under ten or twelve pounds. A leg is shown in plate No. 19.</p> +<p style="text-align: center;"><img src="Images/Plate19.png" + title="PLATE NO. 19." alt="PLATE NO. 19." + style="width: 300px; height: 221px;"><br> +</p> +<p style="font-weight: bold;"> Loin of Mutton.</p> +<p>In a loin, as cut in Boston, there are seven ribs, which make a good +roast for a small family. This cut is particularly nice in hot weather. +It is not as large as a leg, and the meat is, besides, of a lighter +quality and more delicate flavor. The cost when the flank is taken off +will be about seven cents more a pound than if the loin be sold with it +on; but, unless you wish to use the flank for a soup, stew or haricot, +it is the better economy to buy a trimmed piece and pay the higher +price. When the two loins are joined they are called a saddle. Plate No. +20 shows a saddle and two French chops.</p> +<p style="text-align: center;"><img src="Images/Plate20.png" + title="SADDLE OF MUTTON AND FRENCH CHOPS." + alt="SADDLE OF MUTTON AND FRENCH CHOPS." + style="width: 300px; height: 309px;"><br> +</p> +<p style="font-weight: bold;"> Fore Quarter of Mutton.</p> +<p>In this is included the shoulder and breast. When the shoulder-blade +is taken out the quarter makes a good roast for a large family. The +shoulder is separated from the breast by running a sharp knife between +the two, starting at the curved dotted lines near the neck (shown in +diagram No. 18), and cutting round to the end of the line. The shoulder +is nice for roasting or boiling. The breast can be used for a roast, for +broths, braising, stewing or cotelettes. Rib chops are also cut from the +breast, which is, by the way, the cheapest part of the mutton.</p> +<p style="font-weight: bold;"> Chops and Cutlets.</p> +<p>Chops are cut from the loin. They are called long when the flank is +cut on them and short if without it. When part of the bone of the short +chop is scraped clean it is called a French chop. The rolled chops sold +by provision dealers are the long chops with the bone removed. One often +sees them selling at a low price. They are then the poor parts of the +mutton, like the flank, and will be found very expensive no matter how +little is asked.</p> +<p style="font-weight: bold;"> Prices.</p> +<p>The price of mutton varies with the seasons, but a table giving the +average price may help the purchaser to an estimate of the comparative +cost of each cut:<br> +</p> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 300px; margin-left: auto; margin-right: auto;"> + <tbody> + <tr> + <td style="vertical-align: top;"> Hind Quarter,</td> + <td style="vertical-align: top; text-align: right;">15 cents.</td> + </tr> + <tr> + <td style="vertical-align: top;"> Leg,</td> + <td style="vertical-align: top; text-align: right;">17 cents.</td> + </tr> + <tr> + <td style="vertical-align: top;"> Loin, with flank,</td> + <td style="vertical-align: top; text-align: right;">13 cents.</td> + </tr> + <tr> + <td style="vertical-align: top;"> Loin, without flank,</td> + <td style="vertical-align: top; text-align: right;">20 cents.</td> + </tr> + <tr> + <td style="vertical-align: top;"> Fore Quarter,</td> + <td style="vertical-align: top; text-align: right;">8 cents.</td> + </tr> + <tr> + <td style="vertical-align: top;"> Trimmed Chops,</td> + <td style="vertical-align: top; text-align: right;">20 cents.</td> + </tr> + <tr> + <td style="vertical-align: top;"> Untrimmed Chops,</td> + <td style="vertical-align: top; text-align: right;">12 cents.</td> + </tr> + </tbody> +</table> +<p>When one has a large family it brings all kinds of meat considerably +cheaper to buy large pieces untrimmed, as the trimmings can be used for +soups, stews, etc.; but for a small family, it is much better to +purchase only the part you want for immediate use. Although mutton costs +less per pound than beef, it is no cheaper in the end, because to be +good it must be fat, and mutton fat, unlike beef fat, cannot be employed +for cooking purposes, as it gives a strong flavor to any article with +which it is used.</p> +<p style="font-weight: bold;"><big><a name="1LAMB"></a> LAMB.</big></p> +<p>Lamb is cut and sold like mutton. Being much smaller, however, a +hind or fore quarter is not too large for a good-sized family. Lamb will +not keep as long as mutton, for, being juicy, it taints more readily. It +is of a delicate flavor until nearly a year old, when it begins to taste +like mutton and is not so tender. The bones of a young lamb will be red, +and the fat hard and white. This meat is in season from May to September.<br> +<br> +</p> +<p style="font-weight: bold;"><big><a name="1VEAL"></a> VEAL.</big></p> +<p>The calf being so much larger than the sheep, the fore and hind +quarters are not cooked together, and for an ordinary family both are +not purchased. The animal is, however, cut into the same parts as +mutton. The loin, breast and shoulder are used for roasting. Chops are +cut from the loin and neck, those from the neck being called rib chops +or cotelettes. The neck itself is used for stews, pies, fricassees, etc. +The leg is used for cutlets, fricandeaux, stews and roasts, and for +braising. The fillet of veal is a solid piece cut from the leg--not like +the tenderloin in beef, but used in much the same way. The lower part of +the leg is called a knuckle, and is particularly nice for soups and +sauces. Good veal will have white, firm fat, and the lean part a pinkish +tinge. When extremely white it indicates that the calf has been bled +before being killed, which is a great cruelty to the animal, besides +greatly impoverishing the meat. When veal is too young it will be soft +and of a bluish tinge. The calf should not be killed until at least six +weeks old. Veal is in the market all the year, but the season is really +from April to September, when the price is low. The leg costs more than +any other joint, because it is almost wholly solid meat. The fillet +costs from 20 to 25 cents; cutlets from the leg, 30 cents; chops from +loin, 20 cents; loin for roast, 15 cents; breast, 10 to 12 cents. Veal +is not nutritious nor easily digested. Many people cannot eat it in any +form, but such a number of nice dishes can be made from it, and when in +season the price is so low, that it will always be used for made dishes +and soups.<br> +<br> +</p> +<p style="font-weight: bold;"><big><a name="1PORK"></a> PORK.</big></p> +<p>Pork, although not so much used in the fresh state as beef, mutton, +lamb, etc., is extensively employed in the preparation of food. It is +cut somewhat like mutton, but into more parts. Fresh young pork should +be firm; the fat white, the lean a pale reddish color and the skin white +and clear. When the fat is yellow and soft the pork is not of the best +quality. After pork has been salted, if it is corn-fed, the fat will be +of a delicate pinkish shade. When hogs weighing three and four hundred +pounds are killed, the fat will not be very firm, particularly if they +are not fed on corn. The amount of salt pork purchased at a time depends +upon the mode of cooking in each family. If bought in small quantities +it should be kept in a small jar or tub, half filled with brine, and a +plate, smaller round than the tub, should be placed on top of the meat +to press it under the brine.</p> +<p>The parts into which the hog is cut are called leg, loin, rib piece, +shoulder, neck, flank, brisket, head and feet. The legs and shoulders +are usually salted and smoked. The loin of a large hog has about two or +three inches of the fat cut with the rind. This is used for salting, and +the loin fresh for roasting. When, however, the hog is small, the loin +is simply scored and roasted. The ribs are treated the same as the loin, +and when the rind and fat are cut off are called spare-ribs. This piece +makes a sweet roast. Having much more bone and less meat than the loin, +it is not really any cheaper, although sold for less. The loin and ribs +are both used for chops and steaks. The flank and brisket are corned. +The head is sold while fresh for head-cheese, or is divided into two or +four parts and corned, and is a favorite dish with many people. The feet +are sometimes sold while fresh, but are more frequently first pickled. +The fat taken from the inside of the hog and also all the trimmings are +cooked slowly until dissolved. This, when strained and cooled, is termed +lard. Many housekeepers buy the leaf or clear fat and try it out +themselves. This is the best way, as one is then sure of a pure article.</p> +<p style="font-weight: bold;"> Sausages.</p> +<p>These should be made wholly of pork, but there is often a large +portion of beef in them. They should be firm, and rather dry on the +outside.</p> +<p style="font-weight: bold;"> Liver.</p> +<p>Calves' liver is the best in the market, and always brings the +highest price. In some markets they will not cut it. A single liver +costs about fifty cents, and when properly cooked, several delicious +dishes can be made from it.</p> +<p>Beef liver is much larger and darker than the calves', has a +stronger flavor and is not so tender. It is sold in small or large +pieces at a low price.</p> +<p>Pigs' liver is not nearly as good as the calves' or beeves', and +comes very much cheaper.</p> +<p style="font-weight: bold;"> Hearts.</p> +<p>Both the calves' and beeves' hearts are used for roasting and +braising. The calves' are rather small, but tenderer than the beeves'. +The price of one is usually not more than fifteen cents. The heart is +nutritious, but not easily digested.</p> +<p style="font-weight: bold;"> Kidneys.</p> +<p>The kidneys of beef, veal, mutton, lamb and pork are all used for +stews, broils, <i>sautés</i>, curries and fricassees. Veal are +the best.</p> +<p style="font-weight: bold;">Tongues.</p> +<p>These are very delicate. Beef tongue is the most used. It should be +thick and firm, with a good deal of fat on the under side. When fresh, +it it used for bouilli, mince pies and to serve cold or in jelly. Salted +and smoked, it is boiled and served cold. Lambs' tongues are sold both +fresh and pickled.<br> +<br> +</p> +<p style="font-weight: bold;"><big><a name="1POULTRY"></a>POULTRY AND +GAME.</big></p> +<p style="font-weight: bold;">Chickens.</p> +<p>All fowl less than a year old come under this head. The lower end of +the breast-bone in a chicken is soft, and can be bent easily. The breast +should be full, the lean meat white, and the fat a pale straw color. +Chickens are best in last of the summer and the fell and winter. The +largest and juciest come from Philadelphia.</p> +<p style="font-weight: bold;">Spring Chickens.</p> +<p>These are generally used for broiling. They vary in size, weighing +from half a pound to two and a half pounds. The small, plump ones, +weighing about one and a half or two pounds, are the best. There is +little fat on spring chickens.</p> +<p style="font-weight: bold;">Fowl.</p> +<p>These may be anywhere from one to five or six years old. When over +two years the meat is apt to be tough, dry and stringy. They should be +fat, and the breast full and soft. The meat of fowl is richer than that +of chickens, and is, therefore, better for boiling and to use for salads +and made dishes. The weight of bone is not much greater than in a +chicken, while there is a great deal more meat. Another point to be +remembered is that the price per pound is also generally a few cents +less.</p> +<p style="font-weight: bold;"> Turkeys.</p> +<p>The lower end of the breast-bone should be soft, and bend easily, +the breast be plump and short, the meat firm and the fat white. When the +bird is very large and fat the flavor is sometimes a little strong. +Eight or ten pounds is a good size for a small family.</p> +<p style="font-weight: bold;"> Geese.</p> +<p>It is more difficult to judge of the age and quality of a goose than +of any other bird. If the wind pipe is brittle and breaks easily under +pressure of the finger and thumb, the bird is young, but if it rolls the +bird is old. Geese live to a great age--thirty or more years. They are +not good when more than three years old. Indeed, to be perfect, they +should be not more than one year old. They are in season in the fall and +winter.</p> +<p style="font-weight: bold;"> Green Geese.</p> +<p>The young geese are very well fed, and when from two to four months +old are killed for sale. They bring a high price, and are delicious. +They are sometimes in the market in winter, but the season is the summer +and fall.</p> +<p style="font-weight: bold;"> Ducks.</p> +<p>The same tests that are applied to chickens and geese to ascertain +age and quality are made with ducks. Besides the tame bird, there are at +least twenty different kinds that come under the head of game. The +canvas-back is the finest in the list; the mallard and red-head come +next. The domestic duck is in season nearly all the year, but the wild +ones only through the fall and winter. The price varies with the season +and supply. A pair of canvas-backs will at one time cost a dollar and a +half and at another five dollars.</p> +<p style="font-weight: bold;"> Pigeons.</p> +<p>There are two kinds of pigeons found in the market, the tame and the +wild, which are used for potting, stewing, &c. Except when +"stall-fed" they are dry and tough, and require great care in +preparation. The wild birds are the cheapest. They are shipped from the +West, packed in barrels, through the latter part of the winter and the +early spring. Stall-fed pigeons are the tame ones cooped for a few weeks +and well fed. They are then quite fat and tender, and come into market +about the first of October.</p> +<p style="font-weight: bold;"> Squabs.</p> +<p>These are the young of the tame pigeon. Their flesh is very +delicate, and they are used for roasting and broiling.</p> +<p style="font-weight: bold;"> Grouse, or Prairie Chicken.</p> +<p>These birds comes from the West, and are much like the partridge of +the Eastern States and Canada. The flesh is dark, but exceedingly +tender. Grouse should be plump and heavy. The breast is all that is good +to serve when roasted, and being so dry, it should always be larded. The +season is from September to January, but it is often continued into +April.</p> +<p style="font-weight: bold;"> Venison.</p> +<p>There should be a good deal of fat on this meat. The lean should be +dark red and the fat white. Venison is in season all the year, but is +most used in cold weather. In summer it should have been killed at least +ten days before cooking; in winter three weeks is better. The cuts are +the leg, saddle, loin, fore quarter and steaks. The supply regulates the +price.</p> +<p style="font-weight: bold;"> Partridge.</p> +<p>This bird is so like the grouse that the same rules apply to both. +What is known as quail at the North is called partridge at the South.</p> +<p style="font-weight: bold;"> Quail.</p> +<p>These birds are found in the market all through the fall and winter. +They are quite small (about the size of a squab), are nearly always +tender and juicy, and not very expensive. They come from the West.</p> +<p style="font-weight: bold;"> Woodcock.</p> +<p>Woodcock is in season from July to November. It is a small bird, +weighing about half a pound. It has a fine, delicate flavor, and is very +high-priced.</p> +<p style="font-weight: bold;"> Other Game.</p> +<p>There are numerous large and small birds which are used for food, +but there is not space to treat of them all. In selecting game it must +be remembered that the birds will have a gamey smell, which is wholly +different from that of tainted meat.<br> +<br> +</p> +<p style="font-weight: bold;"><big><a name="1FISH"></a> FISH.</big></p> +<p>To fully describe all the kinds of fish found in our markets would +require too much space and is unnecessary, but a list of those of which +there is usually a supply is given, that housekeepers may know what it +is best to select in a certain season and have some idea of the prices.</p> +<p style="font-weight: bold;"> To Select Fish.</p> +<p>When fresh, the skin and scales will be bright, the eyes full and +clear, the fins stiff and the body firm. If there is a bad odor, or, if +the fish is soft and darker than is usual for that kind, and has dim, +sunken eyes, it is not fit to use.</p> +<p style="font-weight: bold;"> Codfish.</p> +<p>This is good all the year, but best in the fall and winter. When +cooked, it breaks into large white flakes. It is not as nutritious as +the darker kinds of fish, but is more easily digested. The price remains +about the same through all seasons.</p> +<p style="font-weight: bold;"> Haddock.</p> +<p>This is a firmer and smaller-flaked fish than the cod, but varies +little in flavor from it. The cod has a light stripe running down the +sides; the haddock a dark one.</p> +<p style="font-weight: bold;"> Cusk.</p> +<p>This also belongs to the cod family, and is a firm, white fish. It +is best in winter.</p> +<p style="font-weight: bold;"> Pollock.</p> +<p>This is used mostly for salting. It is much like the cod, only +firmer grained and drier.</p> +<p style="font-weight: bold;"> Halibut.</p> +<p>This fine fish is always good. It varies in weight from two pounds +to three hundred. The flesh is a pearly white in a perfectly fresh fish. +That cut from one weighing from fifty to seventy-five pounds is the +best, the flesh of any larger being coarse and dry. The small fish are +called chicken halibut.</p> +<p style="font-weight: bold;"> Flounders.</p> +<p>These are thin, flat fish, often sold under the name of sole. Good +at all times of the year.</p> +<p style="font-weight: bold;"> Turbot.</p> +<p>This is a flat fish, weighing from two to twenty pounds. The flesh +is soft, white and delicate. Turbot is not common in our market.</p> +<p style="font-weight: bold;"> Salmon.</p> +<p>Salmon is in season from April to July, but is in its prime in June. +It is often found in the market as early as January, when it brings a +high price. Being very rich, a much smaller quantity should be provided +for a given number of people than of the lighter kinds of fish.</p> +<p style="font-weight: bold;"> Shad.</p> +<p>This is in season in the Eastern and Middle States from March to +April, and in the Southern States from November to February. The flesh +is sweet, but full of small bones. Shad is much prized for the roe.</p> +<p style="font-weight: bold;"> Blue-fish.</p> +<p>This is a rich, dark fish, weighing from two to eight pounds' and in +season in June, July and August. It is particularly nice broiled and +baked.</p> +<p style="font-weight: bold;"> Black-fish, or Tautog.</p> +<p>Good all the year, but best in the spring. It is not a large fish, +weighing only from one to five pounds.</p> +<p style="font-weight: bold;"> White-fish, or Lake Shad.</p> +<p>This delicious fish is found in the great lakes, and in the locality +where caught it is always in season. At the South and in the East the +market is supplied only in winter, when the price is about eighteen +cents a pound. The average weight is between two and three pounds.</p> +<p style="font-weight: bold;"> Sea-Bass.</p> +<p>This fish, weighing from half a pound to six or seven, pounds, is +very fine, and is in season nearly all the year. It is best in March, +April and May.</p> +<p style="font-weight: bold;"> Rock-Bass.</p> +<p>The weight of rock-bass generally ranges from half a pound to thirty +or forty pounds, but sometimes reaches eighty or a hundred. The small +fish are the best. The very small ones (under one pound) are fried; the +larger broiled, baked and boiled. The bass are in season all the year, +but best in the fall.</p> +<p style="font-weight: bold;"> Sword Fish.</p> +<p>This is very large, with dark, firm flesh. It is nutritious, but not +as delicate as other kinds of fish: It is cut and sold like halibut, and +in season in July and August.</p> +<p style="font-weight: bold;"> Sturgeon.</p> +<p>This fish, like the halibut and sword fish, is large. The flesh is +of a light red color and the fat of a pale yellow. There is a rather +strong flavor. A fish weighing under a hundred pounds will taste better +than a larger one. The season is from April to September.</p> +<p style="font-weight: bold;"> Weak-Fish.</p> +<p>Weak-fish is found in the New York and Philadelphia markets from May +to October. In the Eastern States it is not so well known. It is a +delicate fish, and grows soft very quickly. It is good boiled or fried.</p> +<p style="font-weight: bold;"> Small, or "Pan"-Fish.</p> +<p>The small fish that are usually fried, have the general name of +"pan"-fish. There is a great variety, each kind found in the market +being nearly always local, as it does not pay to pack and ship them. A +greater part have the heads and skin taken off before being sold.</p> +<p style="font-weight: bold;"> Smelts.</p> +<p>These are good at any time, but best in the winter, when they are +both plenty and cheap.</p> +<p style="font-weight: bold;"> Mullet.</p> +<p>There are several varieties of this fish, which is much prized in +some sections of the country. It is a small fish, weighing from a +quarter of a pound to two or three pounds. It often has a slightly muddy +flavor, owing to living a large part of the time in the mud of the +rivers.</p> +<p style="font-weight: bold;"> Mackerel.</p> +<p>This fish is nutritious and cheap. It is in the market through the +spring and summer, and averages in weight between one and two pounds.</p> +<p style="font-weight: bold;"> Spanish Mackerel.</p> +<p>These are larger than the common mackerel, and have rows of yellow +spots, instead of the dark lines on the sides. They are in season from +June to October, and generally bring a high price.</p> +<p style="font-weight: bold;"> Eels.</p> +<p>These are sold skinned; are always in season, but best from April to +November.</p> +<p style="font-weight: bold;"> Lobsters.</p> +<p>This shell-fish is in the market all the year, but is best in May +and June. If the tail, when straightened, springs back into position, it +indicates that the fish is fresh. The time of boiling live lobsters +depends upon the size. If boiled too much they will be tough and dry. +They are generally boiled by the fishermen. This is certainly the best +plan, as these people know from practice, just how long to cook them. +Besides, as the lobsters must be alive when put into the pot, they are +ugly things to handle. The medium-sized are the tenderest and sweetest. +A good one will be heavy for its size. In the parts of the country where +fresh lobsters cannot be obtained, the canned will be found convenient +for making salads, soups, stews, etc.</p> +<p style="font-weight: bold;"> Hard-Shell Crabs.</p> +<p>These are in the market all the year. They are sold alive and, also, +like the lobster, boiled. Near the coast of the Southern and Middle +States they are plenty and cheap, but in the interior and in the Eastern +States they are quite expensive. They are not used as much as the +lobster, because it is a great deal of trouble to take the meat from the +shell.</p> +<p style="font-weight: bold;"> Soft-Shell Crabs.</p> +<p>As the crab grows, a new, soft shell forms, and the old, hard one is +shed. Thus comes the soft-shelled crab. In about three days the shell +begins to harden again. In Maryland there are ponds for raising these +crabs, so that now the supply is surer than in former years. Crabs are a +great luxury, and very expensive. In the Eastern States they are found +only in warm weather. They must always be cooked while alive. Frying and +broiling are the modes of preparing.</p> +<p style="font-weight: bold;"> Shrimp.</p> +<p>These are found on the Southern coasts; are much the shape of a +lobster, but very small. They are used mostly for sauces to serve with +fish. Their season is through the spring, summer and fall. There is a +larger kind called big shrimp or prawns, sold boiled in the Southern +markets. These are good for sauces or stews, and, in fact, can be used, +in most cases, the same as lobster. But few shrimp are found in the +Eastern or Western markets. The canned goods are, however, convenient +and nice for sauces.</p> +<p style="font-weight: bold;"> Terrapin.</p> +<p>This shell-fish comes from the South, Baltimore being the great +terrapin market. It belongs to the turtle family. It is always sold +alive, and is a very expensive fish, the diamond backs costing from one +to two dollars apiece. Three varieties are found in the market, the +diamond backs, little bulls and red fenders. The first named are +considered marketable when they measure six inches across the back. They +are then about three years old. The little bulls, or male fish, hardly +ever measure more than five inches across the back. They are cheaper +than diamond backs, but not so well flavored. The red fenders grow +larger than the others, and are much cheaper, but their meat is coarse +and of an inferior flavor. Terrapin are in the market all the year, but +the best time to buy them is from November to February.</p> +<p style="font-weight: bold;"> Oysters.</p> +<p>No other shell-fish is as highly prized as this. The oyster usually +takes the name of the place where it is grown, because the quality and +flavor depend very much upon the feeding grounds. The Blue-point, a +small, round oyster from Long Island, is considered the finest in the +market, and it costs about twice as much as the common oyster. Next +comes the Wareham, thought by many quite equal to the Blue-point. It is +a salt water oyster, and is, therefore, particularly good for serving +raw. The Providence River oyster is large and well flavored, yet costs +only about half as much as the Blue-point. The very large ones, however, +sell at the same price. Oysters are found all along; the coast from +Massachusetts to the Gulf of Mexico. Those taken from the cool Northern +waters are the best. The sooner this shell-fish is used after being +opened, the better. In the months of May, June, July and August, the +oyster becomes soft and milky. It is not then very healthful or well +flavored. The common-sized oysters are good for all purposes of cooking +except broiling and frying, when the large are preferable. The very +large ones are not served as frequently on the half shell as in former +years, the Blue-point, or the small Wareham, having supplanted them.</p> +<p style="font-weight: bold;"> Clams.</p> +<p>There are two kinds of this shell-fish, the common thin-shelled clam +and the quahaug. The first is the most abundant. It is sold by the peck +or bushel in the shell, or by the quart when shelled. Clams are in +season all the year, but in summer a black substance is found in the +body, which must be pressed from it before using. The shell of the +quahaug is thick and round.</p> +<p style="font-weight: bold;"> Scollops.</p> +<p>This shell-fish is used about the same as the clam, but is not so +popular, owing to a peculiarly sweet flavor. It is in season from +September to March, and is sold shelled, as only the muscular part of +the fish is used.<br> +<br> +</p> +<p style="font-weight: bold;"><big><a name="1VEGETABLES"></a> VEGETABLES.</big></p> +<p>Every good housekeeper will supply her table with a variety of +vegetables all the year round. One can hardly think of a vegetable, +either fresh or canned, that cannot be had in our markets at any season. +The railroads and steamers connect the climes so closely that one hardly +knows whether he is eating fruits and vegetables in or out of season. +The provider, however, realizes that it takes a long purse to buy fresh +produce at the North while the ground is yet frozen. Still, there are so +many winter vegetables that keep well in the cellar through cold weather +that if we did not have the new ones from the South, there would be, +nevertheless, a variety from which to choose. It is late in the spring, +when the old vegetables begin to shrink and grow rank, that we +appreciate what comes from the South.</p> +<p style="font-weight: bold;"> Buying Vegetables.</p> +<p>If one has a good, dry cellar, it is economy to procure in the fall +vegetables enough for all winter, but if the cellar is too warm the +vegetables will sprout and decay before half the cold months have +passed. Those to be bought are onions, squashes, turnips, beets, +carrots, parsnips, cabbages, potatoes and Jerusalem artichokes, all of +which, except the first two, should be bedded in sand and in a cool +place, yet where they will not freeze. Squashes and onions should be +kept in a very dry room. The price of all depends upon the supply.</p> +<p style="font-weight: bold;"> When In Season.</p> +<p>Bermuda sends new potatoes into Northern markets about the last of +March or first of April. Florida soon follows, and one Southern State +after another continues the supply until June, when the Northern and +Eastern districts begin. It is only the rich, however, who can afford +new potatoes before July; but the old are good up to that time, if they +have been well kept and are properly cooked. Cabbage is in season all +the year. Beets, carrots, turnips and onions are received from the South +in April and May, so that we have them young and fresh for at least five +months. After this period they are not particularly tender, and require +much cooking. Squashes come from the South until about May, and we then +have the summer squash till the last of August, when the winter squash +is first used. This is not as delicate as the summer squash, but is +generally liked better. Green peas are found in the market in February, +though they are very expensive up to the time of the home supply, which +is the middle of June, in an ordinary season, in the Eastern States. +They last until the latter part of August, but begin to grow poor before +that time. There is a great variety, some being quite large, others very +small. The smaller are the more desirable, being much like French peas. +When peas are not really in season it is more satisfactory to use French +canned peas, costing forty cents a can. One can is enough for six +persons. When buying peas, see that the pods are green, dry and cool. If +they have turned light they have been picked either a long time or when +old.</p> +<p style="font-weight: bold;"> Spinach.</p> +<p>Spinach is always in season, but is valued most during the winter +and spring, as it is one of the few green vegetables that we get then, +and is not expensive. It should be green and crisp.</p> +<p style="font-weight: bold;"> Asparagus.</p> +<p>Asparagus, from hot houses and the South, begins to come into the +market in March and April. It is then costly, but in May and June is +abundant and quite cheap. About the last of June it grows poor, and no +matter how low the price, it will be an expensive article to buy as it +has then become very "woody." The heads should be full and green; if +light and not full, the asparagus will not spend well.</p> +<p style="font-weight: bold;"> Dandelions.</p> +<p>The cultivated dandelion is found in the market in March, April and +a part of May. It is larger, tenderer and less bitter than the wild +plant, which begins to get into the market--in April. By the last of May +the dandelion is too rank and tough to make a good dish.</p> +<p style="font-weight: bold;"> Cauliflower.</p> +<p>This vegetable is generally quite expensive. It is found in the +market a greater part of the year, being now grown in hot houses in +winter. It is in perfection from the first of May to November or +December. The leaves should be green and fresh and the heads a creamy +white. When the leaves are wilted, or when there are dark spots on the +head, the cauliflower is not good.</p> +<p style="font-weight: bold;"> Tomatoes.</p> +<p>The fresh tomato comes to the market from the South in April and +sometimes in March. On account of the high price it is then used only +where the canned tomato will not answer. In July, August and September +it is cheap. It comes next to the potato in the variety of forms in +which it may be served. By most physicians it is considered a very +healthful vegetable. The time to buy ripe tomatoes for canning is about +the last of August, when they are abundant and cheap. About the middle +or last of September green ones should be secured for pickling, etc. As +the vines still bear a great many that cannot ripen before the frost +comes, these are sold for this purpose.</p> +<p style="font-weight: bold;"> Beans.</p> +<p>There are two kinds of green beans in the market, the string or snap +bean and the shell bean. String beans come from the South about the +first of April. They are picked in Northern gardens about the first of +June, and they last until about the middle of July. They should be +green, the beans just beginning to form, and should snap crisply. If +wilted or yellow they have been picked too long.</p> +<p><span style="font-weight: bold;"> Shell Beans</span>.</p> +<p>Shell beans come in May, but are not picked at the North before +June. They are good until the last of September. There is a great +variety of shell beans, but the Lima is considered the best When fresh, +shell beans are dry and smooth; but if old, they look dull and sticky.</p> +<p style="font-weight: bold;"> Celery.</p> +<p>Celery is found in the market from August to April, but is in its +prime and is cheapest from November to the first of March. Before the +frost comes it is slightly bitter, and after the first of March it grows +tough and stringy. Unless one has a good cellar in which to bury celery, +it is best to purchase as one has need from time to time. Celery is a +delicious salad. It is also considered one of the best vegetables that a +nervous, rheumatic or neuralgic person can take. The heads should be +close and white, and the stalks should break off crisply. Save the +trimmings for soups.</p> +<p style="font-weight: bold;"> Lettuce.</p> +<p>Lettuce is found in the market all the year round, being now raised +in hot houses in winter. It then costs two and three times as much as in +summer; still, it is not an expensive salad. There are a number of +varieties having much the same general appearance. That which comes in +round heads, with leaves like a shell, is the most popular in this +country, because it can be served so handsome. There is another kind, +high in favor in Paris and in some localities in this country for its +tenderness and delicate flavor, but not liked by marketmen, because it +will not bear rough handling. The tune will come, however, when there +will be such a demand for this species that all first-class provision +dealers will keep it. The French call it Romaine, and in this country it +is sometimes called Roman lettuce. It does not head. The leaves are long +and not handsome whole; but one who uses the lettuce never wishes for +any other. Lettuce should be crisp and green, and be kept until used in +a very cold place--in an ice chest if possible.</p> +<p style="font-weight: bold;">Mushrooms.</p> +<p>Mushrooms are in the market at all seasons. In summer, when they are +found in pastures, they are comparatively (fifty or seventy-five cents a +pound), but in winter they are high priced. Being, however, very light, +a pound goes a great way. The French canned mushrooms are safe, +convenient and cheap. One can, costing forty cents, is enough for a +sauce for at least ten people. There is nothing else among vegetables +which gives such a peculiarly delicious flavor to meat sauces. Mushrooms +are used also as a relish for breakfast and tea, or as an entrée. +In gathering from the fields one should exercise great care not to +collect poisonous toadstools, which are in appearance much like +mushrooms, and are often mistaken for these by people whose knowledge of +vegetables has been gained solely by reading. The confusion of the two +things has sometimes resulted fatally. There can hardly be danger if +purchases are made of reliable provision dealers.</p> +<p style="font-weight: bold;"> Green Corn.</p> +<p>Green corn is sent from the South about the last of May or the first +of June, and then costs much. It comes from the Middle States about the +middle of July and from the Eastern in August, and it lasts into October +in the North Eastern States. It should be tender and milky, and have +well-filled ears. If too old it will be hard, and the grains straw +colored, and no amount of boiling wilt make it tender. Corn is boiled +simply in clear water, is made into chowders, fritters, puddings, +succotash, etc.</p> +<p style="font-weight: bold;">Artichokes.</p> +<p>There are two kinds of artichokes, the one best known in this +country, the Jerusalem artichoke, being a tuber something like the +potato. It is used as a salad, is boiled and served as a vegetable, and +is also pickled. This artichoke comes into the market about July, and +can be preserved in sand for winter use.</p> +<p style="font-weight: bold;">The Globe Artichoke.</p> +<p>A thick, fleshy-petaled flower grows on a plant that strongly +resembles the thistle; this flower is the part that is eaten. It is +boiled and served with a white sauce, and is also eaten as a salad. It +is much used in France, but we have so many vegetables with so much more +to recommend them, that this will probably never be common in this +country.</p> +<p style="font-weight: bold;"> Cucumbers.</p> +<p>Cucumbers are in the market all the year round. In winter they are +raised in green houses and command a high price. They begin to come from +the South about the first of April, and by the last of May the price is +reasonable. They last through the summer, but are not very nice after +August They are mostly used as a salad and for pickles, but are often +cooked. They should be perfectly green and firm for a salad, and when to +be pickled, they must be small. If for cooking, it does no harm to have +them a little large and slightly turned yellow.</p> +<p style="font-weight: bold;"> Radishes.</p> +<p>There are two forms of the radish commonly found in the market, the +long radish and the small round one. They are in the market in all +seasons, and in early spring and summer the price is low. Radishes are +used mostly as a relish.</p> +<p style="font-weight: bold;"> Chicory or Endive.</p> +<p>The roots and leaves of this plant are both used, but the leaves +only are found in the market (the roots are used in coffee), and these +come in heads like the lettuce. Chicory comes into the market later than +lettuce, and is used in all respects like it. Sometimes it is cooked.</p> +<p style="font-weight: bold;"> Sweet Herbs.</p> +<p>The housekeeper in large cities has no difficulty in finding all the +herbs she may want, but this is not so in small towns and villages. The +very fact, however, that one lives in a country place suggests a remedy. +Why not have a little bed of herbs in your own garden, and before they +go to seed, dry what you will need for the winter and spring? Thus, in +summer you could always have the fresh herbs, and in whiter have your +supply of dried.</p> +<p>It is essential to have green parsley throughout the winter, and +this can be managed very easily by having two or three pots planted with +healthy roots in the fall. Or, a still better way is to have large holes +bored in the sides of a large tub or keg; then fill up to the first row +of holes with rich soil; put the roots of the plants through the holes, +having the leaves on the outside; fill up again with soil and continue +this until the tub is nearly full; then plant the top with roots. Keep +in a sunny window and you will have not only a useful herb, but a thing +of beauty through the winter.</p> +<p>For soups, sauces, stews and braising, one wants sweet marjoram, +summer savory, thyme, parsley, sage, tarragon and bay-leaf always on +hand. You can get bunches of savory, sage, marjoram and thyme for five +cents each at the vegetable market. Five cents' worth of bay-leaves from +the drug shop will complete the list (save tarragon, which is hard to +find), and you have for a quarter of a dollar herbs enough to last a +large family a year. Keep them tied together in a large paper bag or a +box, where they will be dry. Mint and parsley should be used green. +There is but little difficulty in regard to mint, as it is used only in +the spring and summer.<br> +<br> +</p> +<p style="font-weight: bold;"><big><big><a name="GROCERIES"></a> +GROCERIES.</big></big></p> +<p>The manner in which a housekeeper buys her groceries must depend +upon where she lives and how large her family is. In a country place, +where the stores are few and not well supplied, it is best to buy in +large quantities all articles that will not deteriorate by keeping. If +one has a large family a great saving is made by purchasing the greater +portion of one's groceries at wholesale.</p> +<p style="font-weight: bold;"> Flour.</p> +<p>There is now in use flour made by two different processes, by the +old, or St. Louis, and the new, or Haxall. The Haxall flour is used +mostly for bread and the old-process for pastry, cake, etc. By the new +process more starch and less of the outer coats, which contain much of +the phosphates, is retained; so that the flour makes a whiter and +moister bread. This flour packs closer than that made in the old way, so +that a pound of it will not measure as much as a pound of the old kind. +In using an old rule, one-eighth of this flour should be left out. For +instance, if in a recipe for bread you have four quarts (old-process) of +flour given, of the new-process you would take only three and a half +quarts. This flour does not make as good cake and pastry as the +old-process. It is, therefore, well, to have a barrel of each, if you +have space, for the pastry flour is the cheaper, and the longer all +kinds of flour are kept in a <i>dry</i> place, the better they are. +Buying in small quantities is extremely extravagant. When you have +become accustomed to one brand, and it works to your satisfaction, do +not change for a new one. The <i>best</i> flour is the cheapest. There +are a great many brands that are equally good.</p> +<p style="font-weight: bold;"> Graham.</p> +<p>The best Graham is made by grinding good wheat and not sifting it. +Much that is sold is a poor quality of flour mixed with bran. This will +not, of course, make good, sweet bread. The "Arlington Whole Wheat Meal" +is manufactured from pure wheat, and makes delicious bread. Graham, like +flour, will keep in a cool, dry place for years.</p> +<p style="font-weight: bold;"> Indian Meal.</p> +<p>In most families there is a large amount of this used, but the +quantity purchased at a time depends upon the kind of meal selected. The +common kind, which is made by grinding between two mill-stones, retains +a great deal of moisture, and, in hot weather, will soon grow musty; but +the granulated meal will keep for any length of time. The corn for this +meal is first dried; and it takes about two years for this. Then the +outer husks are removed, and the corn is ground by a process that +produces grains like granulated sugar. After once using this meal one +will not willingly go back to the old kind. Indian meal is made from two +kinds of corn, Northern and Southern. The former gives the yellow meal, +and is much richer than the Southern, of which white meal is made.</p> +<p style="font-weight: bold;"> Rye Meal.</p> +<p>This meal, like the old-process Indian, will grow musty in a short +time in hot weather, so that but a small quantity of it should be bought +at a time. The meal is much better than the flour for all kinds of bread +and muffins.</p> +<p style="font-weight: bold;"> Oat Meal.</p> +<p>There are several kinds of oat meal--Scotch, Irish, Canadian and +American. The first two are sold in small packages, the Canadian and +American in any quantity. It seems as if the Canadian and American +should be the best because the freshest; but the fact is the others are +considered the choicest. Many people could not eat oat meal in former +years, owing to the husks irritating the lining of the stomach. There is +now what is called pearled meal. All the husks are removed, and the oats +are then cut. The coarse kind will keep longer than the fine ground, but +it is best to purchase often, and have the meal as fresh as possible.</p> +<p style="font-weight: bold;"> Cracked Wheat.</p> +<p>This is the whole wheat just crushed or cut like the coarse oat +meal, but unlike the meal. It will keep a long time. It is cooked the +same as oat meal. That which is cut makes a handsomer dish than the +crushed, but the latter cooks more quickly.</p> +<p style="font-weight: bold;"> Hominy.</p> +<p>This is made from corn, and it comes in a number of sizes, beginning +with samp and ending with a grade nearly as fine as coarse-granulated +sugar. The finest grade is really the best, so many nice dishes can be +made with it which you cannot make with the coarse. Hominy will keep a +long time, and it can be bought in five-pound package or by the barrel.</p> +<p style="font-weight: bold;"> Sugar.</p> +<p>The fine-granulated sugar is the best and cheapest for general +family use. It is pure and dry; therefore, there is more in one pound of +it than in a damp, brown sugar, besides its sweetening power being +considerably greater. The price of sugar at wholesale is not much less +than at retail, but time and trouble are saved by purchasing by the +barrel.</p> +<p style="font-weight: bold;"> Spice.</p> +<p>It is well to keep on hand all kinds of spice, both whole and +ground. They should not be in large quantities, as a good cook will use +them very sparingly, and a good house-keeper will have too much regard +for the health of her family and the delicacy of her food to have them +used lavishly. For soups and sauces the whole spice is best, as it gives +a delicate flavor, and does not color. A small wooden or tin box should +be partly filled with whole mace, cloves, allspice and cinnamon, and a +smaller paste-board box, full of pepper-corns, should be placed in it. +By this plan you will have all your spices together when you season a +soup or sauce.</p> +<p style="font-weight: bold;"> English Currants.</p> +<p>These keep well, and if cleaned, washed and <i>well</i> dried, will +improve in flavor by being kept.</p> +<p style="font-weight: bold;"> Raisins.</p> +<p>In large families, if this fruit is much used, it is well to buy by +the box. Time does not improve raisins.</p> +<p style="font-weight: bold;"> Soda, Cream of Tartar, Baking Powder.</p> +<p>There should not be so much of these articles used as to require +that they be purchased in large quantities. Cream of tartar is +expensive, soda cheap. If one prefers to use baking powders there will +be no need of cream of tartar, but the soda will still be required for +gingerbread and brown bread, and to use with sour milk, etc. The +advantage of baking powder is that it is prepared by chemists who know +just the proportion of soda to use with the acid (which should be cream +of tartar), and the result will be invariable if the cook is exact in +measuring the other ingredients. When an inexperienced cook uses the +soda and cream of tartar there is apt to be a little too much of one or +the other. Just now, with the failure of the grape crops in France, from +which a greater part of the crystals in use come, cream of tarter is +extremely high, and substitutes, such as phosphates, are being used.</p> +<p style="font-weight: bold;"> To be Always Kept on Hand.</p> +<p>Besides the things already mentioned, housekeepers should always +have a supply of rice, pearl barley, dried beans, split peas, tapioca, +macaroni, vermicilli, tea, coffee, chocolate, corn-starch, molasses, +vinegar, mustard, pepper, salt, capers, canned tomato, and any other +canned vegetables of which a quantity is used. Of the many kind of +molasses, Porto Rico is the best for cooking purposes. It is well to +have a few such condiments as curry powder (a small bottle will last for +years), Halford sauce, essence of anchovies and mushroom ketchup. These +give variety to the flavoring, and, if used carefully, will not be an +expensive addition, so little is needed for a dish.<br> +<br> +</p> +<p style="font-weight: bold;"><big><big><a name="CARE"></a> CARE OF FOOD.</big></big></p> +<p>A great saving is made by the proper care and use of cooked and +uncooked food. The first and great consideration is perfect cleanliness. +The ice chest and cellar should be thoroughly cleaned once a week; the +jars in which bread is kept must be washed, scalded and dried thoroughly +at least twice a week. When cooked food is placed in either the ice +chest or cellar it should be perfectly cool; if not, it will absorb an +unpleasant flavor from the close atmosphere of either place. Meat should +not be put directly on the ice, as the water draws out the juices. +Always place it in a pan, and this may be set on the ice. When you have +a refrigerator where the meat can be hung, a pan is not needed. In +winter, too, when one has a cold room, it is best to hang meats there. +These remarks apply, of course, only to joints and fowl. The habit which +many people have of putting steaks, chops, etc., in the wrapping paper +on ice, is a very bad one. When purchasing meat always have the +trimmings sent home, as they help to make soups and sauces. Every scrap +of meat and bone left from roasts and broils should be saved for the +soup-pot. Trimmings from ham, tongue, corned beef, etc., should all be +saved for the many relishes they will make. Cold fish can be used in +salads and warmed up in many palatable ways. In fact, nothing that comes +on the table is enjoyed more than the little dishes which an artistic +cook will make from the odds and ends left from a former meal. By +artistic cook is meant not a professional, but a woman who believes in +cleanliness and hot dishes, and that there is something in the +appearance as well as in the taste of the food, and who does not believe +that a quantity of butter, or of some kind of fat, is essential to the +success of nearly every dish cooked. The amount of food spoiled by +butter, <i>good</i> butter too, is surprising.</p> +<p>One should have a number of plates for cold food, that each kind may +be kept by itself. The fat trimmings from beef, pork, veal, chickens and +fowl should be tried out while fresh, and then strained. The fowl and +chicken fat ought to be kept in a pot by itself for shortening and +delicate frying. Have a stone pot for it, holding about a quart, and +another, holding three or four quarts, for the other kinds. The fat that +has been skimmed from soups, boiled beef and fowl, should be cooked +rather slowly until the sediment falls to the bottom and there is not +the shadow of a bubble. It can then be strained into the jar with the +other fat; but if strained while bubbles remain, there is water in it, +and it will spoil quickly. The fat from sausages can also be strained +into the larger pot. Another pot, holding about three quarts, should be +kept for the fat in which articles of food have been fried. When you +have finished frying, set the kettle in a cool place for about half an +hour; then pour the fat into the pot through a fine strainer, being +careful to keep back the sediment, which scrape into the soap-grease. In +this way you can fry in the same fat a dozen times, while if you are not +careful to strain it each time, the crumbs left will burn and blacken +all the fat. Occasionally, when you have finished frying, cut up two or +three uncooked potatoes and put into the boiling fat. Set on the back of +the stove for ten or fifteen minutes; then set in a cool place for +fifteen minutes longer, and strain. The potatoes clarify the fat. Many +people use ham fat for cooking purposes; and when there is no objection +to the flavor, it is nice for frying eggs, potatoes, etc. But it should +not be mixed with other kinds. The fat from mutton, lamb, geese, turkey +or ducks will give an unpleasant flavor to anything with which it is +used, and the best place for it is with the soap-grease. Every particle +of soup and gravy should be saved, as a small quantity of either adds a +great deal to many little dishes. The quicker food of all kinds cools +the longer it keeps. This should be particularly remembered with soups +and bread.</p> +<p>Bread and cake must be thoroughly cooled before being put into box +or jar. If not, the steam will cause them to mold quickly. Crusts and +pieces of stale bread should be dried in a slow oven, rolled into fine +crumbs on a board, and put away for croquettes, cutlets or anything that +is breaded. Pieces of stale bread can be used for toast, griddle-cakes +and puddings and for dressing for poultry and other kinds of meat. Stale +cake can be made into puddings; The best tub butter will keep perfectly +well without a brine if kept in a cool, sweet room. It is more healthful +and satisfactory to buy the choicest tub butter and use it for table and +cooking purposes than to provide a fancy article for the table and use +an inferior one in the preparation of the food. If, from any cause, +butter becomes rancid, to each pint of it add one table-spoonful of salt +and one teaspoonful of soda, and mix well; then add one pint of cold +water, and set on the fire until it comes to the boiling point Now set +away to cool, and when cool and hard, take off the butter in a cake. +Wipe dry and put away for cooking purposes. It will be perfectly sweet.</p> +<p>Milk, cream and butter all quickly absorb strong odors; therefore, +care must be taken to keep them in a cool, sweet room or in an ice +chest. Cheese should be wrapped in a piece of clean linen and kept in a +box. Berries must be kept in a cool place, and uncovered.<br> +<br> +</p> +<p style="font-weight: bold;"><big><big><a name="FURNISHINGS"></a> +KITCHEN FURNISHING.</big></big></p> +<p style="font-weight: bold;"> Stove, or Range?</p> +<p>The question often arises, even with old housekeepers, Which shall +it be--a stove or a range? There are strong points in favor of each. For +a small kitchen the range may be commended, because it occupies the +least space, and does not heat a room as intensely as a stove, although +it will heat water enough for kitchen and bath-room purposes for a large +family. That the range is popular is evident from the fact that nearly +every modern house is supplied with one; and thus the cost of, and +cartage for, stoves is generally saved to tenants in these days.</p> +<p>There are these advantage of a stove over a set range: it requires +less than half as much fuel and is more easily managed--that is, the +fire can be more quickly started, and if it gets too low, more easily +replenished and put in working order; and the ovens can be more quickly +heated or cooled. But, although you can have a water-back and boiler +with most modern stoves or, as they are now called, portable ranges, the +supply of hot water will not be large. And you cannot roast before the +fire as with a range.</p> +<p>So near-perfection have the makers of ranges and stoves come that it +would be difficult to speak of possible improvements, especially in +stoves. This can be said not of a few, but of a great many +manufacturers, each having his special merit. And where the products are +so generally good, it is hard to mention one make in preference to +another. When purchasing, it is well to remember, that one of simple +construction is the most easily managed and does not soon get out of +order. No single piece of furniture contributes so much to the comfort +of a family as the range or stove, which should, therefore, be the best +of its kind.</p> +<p style="font-weight: bold;"> Gas and Oil Stoves.</p> +<p>During the hot weather a gas or oil stove is a great comfort. The +"Sun Dial," manufactured by the Goodwin Gas Stove Co., Philadelphia, is +a "perfect gem," roasting, baking, broiling, etc., as well as a coal +stove or range. Indeed, meats roasted or broiled by it are jucier than +when cooked over or before coals. The peculiar advantage of oil and gas +stoves is that they can be coveniently used for a short time, say for +the preparation of a meal, at a trifling expense. The cost of running a +gas stove throughout the day is, however, much greater than that of a +coal stove, while an oil stove can be run cheaper than either. There +are a great many manufacturers of oil stoves, and as a natural +consequence, where there is so much competition, the stoves are nearly +all good. One would not think of doing the cooking for a large family +with one or, indeed, two of them; but the amount of work that can be +accomplished with a single stove is remarkable. They are a great comfort +in hot weather, many small families doing their entire cooking with them.</p> +<p style="font-weight: bold;"> Refrigerators.</p> +<p>The trouble with most refrigerators is that the food kept in them is +apt to have a peculiar taste. This is owing in a great measure to the +wood used in the construction of the interior and for the shelves. On +the inside of the Eddy chest-shaped refrigerator there is not a particle +of wood, and the food kept in it is always sweet. It is simply a chest, +where the ice is placed on the bottom and slate shelves put on top. With +this style of refrigerator the waste of ice is much greater than in +those built with a separate compartment for ice, but the food is more +healthful.</p> +<p style="font-weight: bold;"> Utensils.</p> +<p>The following is a list of utensils with which a kitchen should be +furnished. But the housekeeper will find that there is continually +something new to be bought. If there be much fancy cooking, there must +be an ice cream freezer, jelly and charlotte russe moulds and many +little pans and cutters. The right way is, of course, to get the +essential articles first, and then, from time to time, to add those used +in fancy cooking:</p> +<dl> + <dd>Two cast-iron pots, size depending upon range or stove (they come +with the stove).</dd> + <dd>One griddle.</dd> + <dd>One porcelain-lined preserving kettle.</dd> + <dd>One fish kettle.</dd> + <dd>Three porcelain-lined stew-pans, holding from one to six quarts.</dd> + <dd>One No. 4 deep Scotch frying kettle.</dd> + <dd>One waffle iron</dd> + <dd>Three French polished frying-pans, Nos. 1, 3 and 6.</dd> + <dd>Four stamped tin or granite ware stewpans, holding from one pint +to four quarts.</dd> + <dd>One double boiler, holding three quarts.</dd> + <dd>One Dover egg-beater.</dd> + <dd>One common wire beater.</dd> + <dd>One meat rack.</dd> + <dd>One dish pan.</dd> + <dd>Two bread pans, holding six and eight quarts respectively.</dd> + <dd>Two milk pans.</dd> + <dd>Two Russian-iron baking pans--two sizes.</dd> + <dd>Four tin shallow baking-pans.</dd> + <dd>Four deep pans for loaves.</dd> + <dd>Two quart measures.</dd> + <dd>One deep, round pan of granite-ware, with cover, for braising.</dd> + <dd>One deep Russian-iron French roll pan.</dd> + <dd>Two stamped tin muffin pans.</dd> + <dd>One tea-pot.</dd> + <dd>One coffee-pot.</dd> + <dd>One coffee biggin.</dd> + <dd>One chocolate pot.</dd> + <dd>One colander.</dd> + <dd>One squash strainer.</dd> + <dd>One strainer that will fit on to one of the cast-iron pots.</dd> + <dd>One frying-basket.</dd> + <dd>One melon mould.</dd> + <dd>Two brown bread tins.</dd> + <dd>One round pudding mould.</dd> + <dd>Two vegetable cutters.</dd> + <dd>One tea canister.</dd> + <dd>One coffee canister.</dd> + <dd>One cake box.</dd> + <dd>One spice box.</dd> + <dd>One dredger for flour.</dd> + <dd>One for powdered sugar. </dd> + <dd>One smaller dredger for salt.</dd> + <dd>One, still smaller, for pepper.</dd> + <dd>One boning knife.</dd> + <dd>One French cook's knife.</dd> + <dd>One large fork.</dd> + <dd>Two case-knives and forks.</dd> + <dd>Two vegetable knives.</dd> + <dd>Four large mixing spoons.</dd> + <dd>Two table-spoons.</dd> + <dd>Six teaspoons.</dd> + <dd>One larding needle.</dd> + <dd>One trussing needle.</dd> + <dd>One set of steel skewers.</dd> + <dd>One wire dish cloth.</dd> + <dd>One whip churn.</dd> + <dd>One biscuit cutter.</dd> + <dd>One hand basin.</dd> + <dd>One jagging iron.</dd> + <dd>Three double broilers--one each for toast, fish and meat.</dd> + <dd>One long-handled dipper.</dd> + <dd>One large grater.</dd> + <dd>One apple corer.</dd> + <dd>One flour scoop.</dd> + <dd>One sugar scoop.</dd> + <dd>One lemon squeezer.</dd> + <dd>Chopping tray and knife.</dd> + <dd>Small wooden bowl to use in chopping.</dd> + <dd>Moulding board of good <i>hard</i> wood.</dd> + <dd>Board for cutting-bread on.</dd> + <dd>One for cutting cold meats on.</dd> + <dd>Thick board, or block, on which to break bones, open lobsters, +etc.</dd> + <dd>A rolling pin.</dd> + <dd>Wooden buckets for sugar, Graham, Indian and rye meal.</dd> + <dd>Wooden boxes for rice, tapioca, crackers, barley, soda, cream of +tartar, etc.</dd> + <dd>Covers for flour barrels.</dd> + <dd>Wire flour sieve--not too large.</dd> + <dd>A pail for cleaning purposes.</dd> + <dd>One vegetable masher.</dd> + <dd>Stone pot for bread, holding ten quarts.</dd> + <dd>One for butter, holding six quarts.</dd> + <dd>One for pork, holding three quarts.</dd> + <dd>One dust pan and brush.</dd> + <dd>One scrubbing brush.</dd> + <dd>One broom.</dd> + <dd>One blacking brush.</dd> + <dd>Four yellow earthen bowls, holding from six quarts down.</dd> + <dd>Four white, smooth-bottomed bowls, holding one quart each.</dd> + <dd>One bean pot.</dd> + <dd>One earthen pudding dish.</dd> +</dl> +<p> All the tin ware should be made from xx tin. It will then keep its +shape, and wear three times as long as if made of thin stuff. Scouring +with sand soon ruins tin, the coarse sand scratching it and causing it +to rust. Sapolio, a soap which comes for cleaning tins, wood-work and +paint, will be found of great value in the kitchen.</p> +<p>Granite ware, as now made, is perfectly safe to-use. It will not +become discolored by any kind of cooking, and is so perfectly smooth +that articles of food will not stick and bum in it as quickly as in the +porcelain-lined pans. Nearly every utensil used in the kitchen is now +made in granite ware. The mixing spoons are, however, not desirable, as +the coating of granite peels off when the spoon is bent. Have no more +heavy cast-iron articles than are really needed, for they are not easily +handled, and are, therefore, less likely to be kept as clean, inside and +out, as the lighter and smoother ware.<br> +</p> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td><img + src="Images/ScotchKettle.png" + title="Scotch Kettle" alt="Scotch Kettle" + style="width: 164px; height: 186px;"></td> + <td style="vertical-align: middle;">The Scotch Kettle is quite +cheap, and will be found of great value for every kind of frying, as it +is so deep that enough fat can put into it to immerse the article to be +cooked.</td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;">The French polished +frying-pans are particularly nice, because they can be used for any kind +of frying and for cooking sauces and omelets. The small size, No. 1, is +just right for an omelet made with two eggs.</td> + <td style="vertical-align: top;"><img + src="Images/FrenchFryingPan.png" + title="French Frying-Pan." alt="French Frying-Pan." + style="width: 208px; height: 138px;"></td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: top;"><img + src="Images/TinKitchen.png" + title="Tin Kitchen." alt="Tin Kitchen." + style="width: 528px; height: 434px;"></td> + <td style="vertical-align: middle;">When possible, a tin kitchen +should be used, as meat cooked before a bright fire has a flavor much +nicer than when baked in an oven.</td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;">The bird roaster will be +found valuable.</td> + <td style="vertical-align: middle;"><img + src="Images/BirdRoaster.png" title="Bird Roaster." alt="Bird Roaster." + style="width: 322px; height: 236px;"><br> + </td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;"><img + src="Images/IceCreamFreezer.png" title="Ice Cream Freezer." + alt="Ice Cream Freezer." style="width: 202px; height: 260px;"><br> + </td> + <td style="vertical-align: middle;">An ice cream freezer is a +great luxury in a family, and will soon do away with that unhealthy +dish--pie. No matter how small the family, nothing less than a gallon +freezer should be bought, because you can make a small quantity of the +cream in this size, and when you have friends in, there is no occasion +to send to the confectioner's for what can be prepared as well at home. +With the freezer should be purchased a mallet and canvas bag for +pounding the ice fine, as much time and ice can be saved </td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;" colspan="2"> <img + src="Images/BainMariePan.png" title="Bain-Marie Pan." + alt="Bain-Marie Pan." style="width: 286px; height: 236px;"><br> + </td> + <td style="vertical-align: top;"><img + src="Images/BainMarie.png" + title="Bain-Marie." alt="Bain-Marie." + style="width: 444px; height: 244px;"><br> +A bain-marie is a great convenience for keeping the various dishes hot +when serving large dinners. It is simply a large tin pan, which is +partially filled with boiling water and placed where this will keep at a +high temperature, but will not boil. The sauce-pans containing the +cooked food are placed in the water until the time for serving.<br> + </td> + </tr> + </tbody> +</table> +<div style="text-align: center;"><br> +The large knives for the kitchen, as well as those belonging in the +dining-room, should be kept very sharp. If used about the fire they are +soon spoiled. </div> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;"><img + src="Images/CarvingKnifeAndFork.png" title="Carving Knife and Fork." + alt="Carving Knife and Fork." style="width: 378px; height: 110px;"><br> + </td> + <td style="vertical-align: middle;"><img + src="Images/FrenchCooksKnife.png" title="French Cook's Knife." + alt="French Cook's Knife." style="width: 492px; height: 130px;"><br> + </td> + </tr> + </tbody> +</table> +The French cook's knife is particularly good for carving, cutting +bread, etc. It. is rather expensive, but it pays to get one, if only +proper care can be taken of it. The butcher's knife should be used for +all heavy work. One should never try to break a bone with a knife. That +this is often attempted in both kitchen and dining room, the nicked +edges of the knives give proof, and show the greater hardness of the +bones. +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;">Where much boning is done a +small boning knife, costing about seventy-five cents, will be necessary; +It should be used only for this purpose. </td> + <td style="vertical-align: middle;"><img + src="Images/BoningKnife.png" title="Boning Knife." alt="Boning Knife." + style="width: 222px; height: 86px;"><br> + </td> + </tr> + </tbody> +</table> +<div style="text-align: center;">The French vegetable scoop, costs +about seventy-five cents, will cut potatoes and other vegetables in +balls for frying or boiling. The largest size is the best. </div> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle; text-align: center;"><img + src="Images/FrenchVegatableScoop.png" title="French Vegetable Scoop." + alt="French Vegetable Scoop." style="width: 308px; height: 102px;"><br> + </td> + <td style="vertical-align: middle; text-align: center;"><img + src="Images/GarnishingKnife.png" title="Garnishing Knife." + alt="Garnishing Knife." style="width: 252px; height: 94px;"><br> + </td> + </tr> + </tbody> +</table> +<div style="text-align: center;">The garnishing knife flutes +vegetables, adding much to their appearance when they are used as a +garnish. </div> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle; text-align: center;"><img + src="Images/LongFrenchRollPan.png" title="Long French Roll Pan." + alt="Long French Roll Pan." style="width: 242px; height: 132px;"><br> + </td> + <td style="vertical-align: middle; text-align: center;"><img + src="Images/ShortFrenchRollPan.png" + title="Short French Roll Pan--Made of Russian Iron." + alt="Short French Roll Pan--Made of Russian Iron." + style="width: 272px; height: 122px;"><br> + </td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;">The long French roll pan, +made from Russian iron, is nice for baking long loaves or rolls where a +great deal of crust is liked There are muffin pans of tin, Russian iron +and granite ware. Those of iron should be chosen last, on account of +their weight. It is a good thing to have pans of a number of different +shapes, as a variety for the eye is a matter of importance. The muffin +rings of former years have done their duty, and should be allowed to +rest, the convenient cups, which comes in sheets, more than filling +their place. </td> + <td style="vertical-align: middle;"><img + src="Images/MiffinPan.png" title="Muffin Pans" alt="Muffin Pans" + style="width: 184px; height: 74px;"><br> + </td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;"><img + src="Images/FryingBasket.png" title="Frying Basket." + alt="Frying Basket." style="width: 242px; height: 218px;"><br> + </td> + <td style="vertical-align: middle;">The frying basket should have +fine meshes, as delicate articles, like croquettes, need more support +than a coarsely-woven basket gives. </td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;"> Where roasting is done in the +oven there must be a rack to keep the meat from coming in contact with +the water in the bottom of the pan.</td> + <td style="vertical-align: middle;"><img src="Images/MeatRack.png" + title="Meat Rack." alt="Meat Rack." style="width: 306px; height: 98px;"><br> + </td> + </tr> + </tbody> +</table> +<p> </p> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;"> <img + src="Images/LardingAndTrussingNeedles.png" + title="Larding and Trussing Needles." + alt="Larding and Trussing Needles." + style="width: 420px; height: 198px;"><br> + </td> + <td style="vertical-align: middle;">One medium-sized larding +needle will answer for all kinds of meat that are to be larded.</td> + <td style="vertical-align: middle;"><img src="Images/Skewers.png" + title="Skewers" alt="Skewers" style="width: 124px; height: 176px;"><br> + </td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;"> <img + src="Images/PotatoSlicer.png" title="Potato Slicer." + alt="Potato Slicer." style="width: 452px; height: 234px;"><br> + </td> + <td style="vertical-align: middle;">A potato slicer will be found +useful for slicing potatoes, for frying, or cabbage, for slaw. It cuts +vegetables in very thin pieces. </td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: top;"><img + src="Images/SteamerForTeaKettle.png" title="Steamer for Tea-Kettle." + alt="Steamer for Tea-Kettle." style="width: 220px; height: 220px;"><br> + </td> + <td style="vertical-align: middle;"> The steamers which fit into +the cast-iron pot or the tea-kettle are quite convenient. Both kinds +will not, of course, be required. </td> + <td style="vertical-align: middle;"><img + src="Images/SteamerForPot.png" title="Steamer for Pot." + alt="Steamer for Pot." style="width: 248px; height: 210px;"><br> + </td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: top;"><img + src="Images/QuartMeasure.png" title="Quart Measure" alt="Quart Measure" + style="width: 128px; height: 156px;"><br> + </td> + <td style="vertical-align: middle;"> The quart measure for milk is +the best for common measuring. Being divided into half pints, the one +vessel answers for all quantities. A kitchen should be furnished with +two measures, one for dry material and the other for liquids. </td> + <td style="vertical-align: middle;"><img + src="Images/BreadGrater.png" title="Bread Grater." alt="Bread Grater." + style="width: 232px; height: 102px;"><br> + </td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;"> In the preparation of +desserts the whip churn is essential. It is a tin cylinder, perforated +on the bottom and sides, in which a dasher of tin, also perforated, can +be easily moved tip and down. When this churn is placed in a bowl of +cream and the dasher is worked, air is forced through the cream, causing +it to froth. </td> + <td style="vertical-align: middle;"><img + src="Images/WhipChurn.png" title="Whip Churn." alt="Whip Churn." + style="width: 254px; height: 98px;"><br> + </td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;"> <img + src="Images/DoubleBoiler.png" title="Double Boiler." + alt="Double Boiler." style="width: 340px; height: 236px;"><br> + </td> + <td style="vertical-align: middle;">The double boiler is +invaluable in the kitchen. It is a good plan to have two of them where a +great deal of cooking is done. The lower part of the boiler is half +filled with boiling water, and the inside kettle is placed in this. By +this means food is cooked without danger of burning, and more rapidly +than if the kettle were placed directly on the stove, exposed to the +cold air, because the boiling water in the outside kettle reaches not +only the bottom, but also the sides of that in which the food is. </td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;"> <img + src="Images/DoubleBroilerWithBack.png" + title="Double Broiler, with Back." alt="Double Broiler, with Back." + style="width: 240px; height: 276px;"><br> + </td> + <td style="vertical-align: middle;">When broiling is done before +the fire it is necessary to have a back for the double broiler, for the +tin reflects the heat, and the food is cooked much sooner. </td> + <td style="vertical-align: top;"><img + src="Images/DoubleBroiler.png" title="Double Broiler." + alt="Double Broiler." style="width: 236px; height: 256px;"><br> + </td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;"> <img + src="Images/Colinder.png" title="Colander." alt="Colander." + style="width: 306px; height: 206px;"><br> + </td> + <td style="vertical-align: middle;">The colander is used for +draining vegetables, straining soups, etc., and with the squash and +gravy strainers, it is all that is required in the way of strainers. </td> + <td style="vertical-align: top;"><img + src="Images/SquashStrainer.png" title="Squash Strainer." + alt="Squash Strainer." style="width: 236px; height: 194px;"><br> + </td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;"> <img + src="Images/CoffeeBiggin.png" title="Coffee Biggin." + alt="Coffee Biggin." style="width: 194px; height: 242px;"><br> + </td> + <td style="vertical-align: middle;">Under "Drinks" will be found +a description of the French coffee biggin. </td> + <td style="vertical-align: top;"><img src="Images/CoffeePot.png" + title="Coffee Pot." alt="Coffee Pot." + style="width: 178px; height: 214px;"><br> + </td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;"> <img + src="Images/BrownBreadTin.png" title="Brown-Bread Tin." + alt="Brown-Bread Tin." style="width: 222px; height: 218px;"><br> + </td> + <td style="vertical-align: middle;">There should be two +brown-bread tins, each holding three pints. They answer also for +steaming puddings. </td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: top;"><img src="Images/MelonMold.png" + title="Melon Mould." alt="Melon Mould." + style="width: 224px; height: 190px;"><br> + </td> + <td style="vertical-align: middle;"> The melon and round padding +moulds are nice for frozen or steamed puddings. </td> + <td style="vertical-align: middle;"><img + src="Images/RoundPuddingMould.png" title="Round Pudding Mould." + alt="Round Pudding Mould." style="width: 184px; height: 180px;"><br> + </td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;"> The stew-pans that are +porcelain-lined are better than the tin-lined, because the tin is liable +to melt when frying is done, as, for instance, when meat and vegetables +are fried for a stew. Granite ware stew-pans are made in the same shapes +as the porcelain-lined. </td> + <td style="vertical-align: middle;"><img src="Images/StewPan.png" + title="Stew-Pan." alt="Stew-Pan." style="width: 364px; height: 246px;"><br> + </td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;"> <img + src="Images/HeavyTinSaucePan.png" title="Heavy Tin Sauce-Pan." + alt="Heavy Tin Sauce-Pan." style="width: 318px; height: 182px;"><br> + </td> + <td style="vertical-align: middle;">The tin sauce-pans are nice +for sauces and gravies. The porcelain-lined come in the same shapes. +Copper is a better conductor of heat than either tin or iron, but when +it is not kept perfectly clean, oxide of copper, which is very +poisonous, collects on it, and is dissolved by oils and fats. Then when +fruit, pickles, or any food containing an acid is allowed to cool in the +vessels, verdigris is produced; and this is a deadly poison </td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle; text-align: center;"> <img + src="Images/BreadOrDishPan.png" title="Bread or Dish Pan." + alt="Bread or Dish Pan." style="width: 284px; height: 178px;"><br> + </td> + <td style="vertical-align: middle;" colspan="2"> + <div style="text-align: center;"><br> + </div> + <div style="text-align: center;"><img + src="Images/ShallowMilkPan.png" title="Shallow Milk Pan." + alt="Shallow Milk Pan." style="width: 276px; height: 160px;"><br> + </div> + </td> + </tr> + </tbody> +</table> +<div style="text-align: center;">The stamped tin-ware is made from a +better quality of metal than the soldered; therefore, it comes higher, +but it is in the end cheaper, and it is always safer. Bread, milk and +dish pans should be made of stamped tin. The pans for roasting meat +should be made of Russian iron.<br> +<br> +<img + src="Images/DrippingAndBreadPan.png" + title="Dripping Pan." alt="Dripping Pan." + style="width: 600px; height: 126px;"><br> +<br> +The spoons for basting and mixing, and also the ladle, should be strong +and well tinned.<br> +<img src="Images/BastingSpoon.png" + title="Basting Spoon. Ladle. Dredging Box." + alt="Basting Spoon. Ladle. Dredging Box." + style="width: 600px; height: 236px;"><br> +<br> +</div> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;"> The plain wooden lemon +squeezer is the most easily kept clean, and is, therefore, the best. +That made of iron, with a porcelain cup, is stronger, but it needs more +care. </td> + <td style="vertical-align: middle;"><img + src="Images/LemonSqueezer.png" title="Lemon Squeezer." + alt="Lemon Squeezer." style="width: 252px; height: 134px;"><br> + </td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;"> <img + src="Images/EggBeater.png" title="Dover Egg Beater." + alt="Dover Egg Beater." style="width: 430px; height: 186px;"><br> + </td> + <td style="vertical-align: middle;">The Dover egg beater is the +best in the market. It will do in five minutes the work that in former +years required half an hour. There are three sizes. The smallest is too +delicate for a large number of eggs. The second size, selling for $1.25, +is the best for family use. </td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;"> An apple parer saves a great +deal of time and fruit, and is not very expensive. </td> + <td style="vertical-align: middle;"><img + src="Images/AppleParrer.png" title="Apple Parer." alt="Apple Parer." + style="width: 418px; height: 312px;"><br> + </td> + </tr> + </tbody> +</table> +<div style="text-align: center;">Wooden buckets and boxes come in +nests, or, they can be bought separately. A good supply of them goes a +great way toward keeping a store-room or closet in order.<br> +<img + src="Images/WoodenBoxes.png" + title="Wooden Buckets." alt="Wooden Buckets." + style="width: 498px; height: 270px;"> </div> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;"> The Japanned ware is best for +canisters for tea and coffee and for spice and cake boxes. Cake boxes +are made square and round. The square boxes have shelves. The most +convenient form is the upright. It is higher-priced than the other +makes. </td> + <td style="vertical-align: middle;"><img src="Images/CakeBox.png" + title="Cake Box." alt="Cake Box." style="width: 342px; height: 230px;"><br> + </td> + </tr> + </tbody> +</table> +<div style="text-align: center;">The spice box is a large box filled +with smaller ones for each kind of ground spice. It is very convenient, +and, besides, preserves the strength of the contents.<br> +</div> +<div style="text-align: center;"><img + src="Images/SpiceBoxes.png" + title="Tea Caddy." alt="Tea Caddy." + style="width: 600px; height: 352px;"> </div> +<div style="text-align: center;">There are so many beautiful moulds for +fancy dishes that there is no longer any excuse for turning out jellies, +blanc-mange, etc., in the form of animals. There are two modes of making +moulds. By one the tin is pressed or stamped into shape, and by the +other it is cut in pieces and soldered together. Moulds made by the +first method are quite cheap, but not particularly handsome. Those made +in the second way come in a great variety of pretty forms, but as all +are imported, they are expensive.<img + src="Images/JellyMoulds.png" + title="Jelly Mould." alt="Jelly Mould." + style="width: 600px; height: 242px;"><br> +<br> +<img + src="Images/RiceMould.png" + title="Rice Mould." alt="Rice Mould." + style="width: 254px; height: 198px;"> <br> +The crown moulds are especially good for Bavarian creams, <br> +with which is served whipped cream, heaped in the centre.<br> +<img + src="Images/CrownMoulds.png" + title="Crown Moulds." alt="Crown Moulds." + style="width: 602px; height: 146px;"> </div> +<br> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;"> <img + src="Images/FrenchPieMould.png" title="French Pie Mould." + alt="French Pie Mould." style="width: 304px; height: 198px;"><br> + </td> + <td style="vertical-align: middle;">The French pie mould comes in +a number of sizes, and can be opened to remove the pie. Deep tin +squash-pie plates, answer for custard, cream, Washington and squash +pies, and for corn cake. </td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle;"> Tin vegetable cutters, for +cutting raw vegetables for soups, and the cooked ones for garnishing, +are nice to have, as is also a confectioner's ornamenting tube for +decorating cake, etc. Larger tubes come for lady fingers and +éclairs. Little pans also come for lady-fingers, but they cost a +great deal. The jagging iron will be found useful for pastry and hard +gingerbread. </td> + <td style="vertical-align: middle;"><img + src="Images/VegatableCutter.png" title="Vegetable Cutter." + alt="Vegetable Cutter." style="width: 150px; height: 198px;"><br> + </td> + </tr> + </tbody> +</table> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle; text-align: center;"> <img + src="Images/ConfectionersTube.png" title="Confectioner's Tube." + alt="Confectioner's Tube." style="width: 184px; height: 142px;"><br> + </td> + <td style="vertical-align: middle; text-align: center;"><img + src="Images/LadyFingerPan.png" title="Lady-Fingers Pan." + alt="Lady-Fingers Pan." style="width: 328px; height: 174px;"><br> + </td> + </tr> + </tbody> +</table> +<div style="text-align: center;">The little tin, granite ware and +silver-plated escaloped shells are pretty and convenient for serving +escaloped oysters, lobster, etc. The price for the tin style is two +dollars per dozen, for the granite ware, four dollars, and for the +silver-plated, from thirty to forty dollars.</div> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 100%;"> + <tbody> + <tr> + <td style="vertical-align: middle; text-align: center;"> <img + src="Images/JaggingIron.png" title="Jagging Iron." alt="Jagging Iron." + style="width: 182px; height: 120px;"><br> + </td> + <td style="vertical-align: middle; text-align: center;"><img + src="Images/ScallopedShell.png" title="Escaloped Shell." + alt="Escaloped Shell." style="width: 164px; height: 104px;"><br> + </td> + </tr> + </tbody> +</table> +<br> +<big style="font-weight: bold;"><big><a name="SOUPS"></a>SOUPS.</big></big> +<p style="font-weight: bold;">Remarks on Soup Stock.</p> +<p>There is a number of methods of making soup stocks, and no two will +give exactly the same results. One of the simplest and most satisfactory +is that of clear stock or bouillon. By this the best flavor of the meat +is obtained, for none passes off in steam, as when the meat is boiled +rapidly. The second mode is in boiling the stock a great deal, to reduce +it. This gives a very rich soup, with a marked difference in the flavor +from that made with clear meat kept in water at the boiling point. The +third way leaves a mixed stock, which will not be clear unless whites of +eggs are used. In following the first methods we buy clear beef +specially for the stock, and know from the beginning just how much stock +there will be when the work is completed. By the second method we are +not sure, because more or less than we estimate may boil away. The third +stock, being made from bones and pieces of meat left from roasts, and +from the trimmings of raw meats, will always be changeable in color, +quantity and quality. This is, however, a very important stock, and it +should always be kept on hand. No household, even where only a moderate +amount of meat is used, should be without a stock-pot. It can be kept on +the back of the range or stove while cooking is going on. Two or three +times a week it should be put on with the trimmings and bones left from +cooked and uncooked meats. This practice will give a supply of stock at +all times, which will be of the greatest value in making sauces, side +dishes and soups. Meat if only slightly tainted will spoil a stock; +therefore great care must be taken that every particle is perfectly +sweet.</p> +<p>Vegetables make a stock sour very quickly, so if you wish to keep a +stock do not use them. Many rules advise putting vegetables into the +stock-pot with the meat and water and cooking from the very beginning. +When this is done they absorb the fine flavor of the meat and give the +soup a rank taste. They should cook not more than an hour--the last +hour--in the stock. A white stock is made with veal or poultry. The +water in which a leg of mutton or fowl have been boiled makes a good +stock for light soups and gravies. A soup stock must be cooled quickly +or it will not keep well. In winter any kind of stock ought to keep good +a week. That boiled down to a jelly will last the longest. In the warm +months three days will be the average time stock will keep.</p> +<p style="font-weight: bold;"> Stock for Clear Soups.</p> +<p>Five pounds of clear beef, cut from the lower part of the round; +five quarts of cold water. Let come to a boil, slowly; skim carefully, +and set where it will keep just at the boiling point for eight or ten +hours. Strain, and set away to cool. In the morning skim off all the fat +and turn the soup into the kettle, being careful not to let the sediment +pass in. Into the soup put an onion, one stalk of celery, two leaves of +sage, two sprigs of parsley, two of thyme, two of summer savory, two bay +leaves, twelve pepper-corns and six whole cloves. Boil gently from ten +to twenty minutes; salt and pepper to taste. Strain through an old +napkin. This is now ready for serving as a simple clear soup or for the +foundation of all kinds of clear soups.</p> +<p style="font-weight: bold;"> Mixed Stock.</p> +<p>Put the trimmings of your fresh meats and the bones and tough pieces +left from roasts or broils into the soup pot with one quart of water to +every two pounds of meat and bones. When it comes to a boil, skim and +set back where it will simmer six hours; then add a bouquet of sweet +herbs, one onion, six cloves and twelve pepper-corns to each gallon of +stock. Cook two hours longer; strain and set in a cool place. In the +morning skim off the fat. Keep in a very cool place. This can be used +for common soups, sauces, and where stock is used in made dishes. It +should always be kept on hand, as it really costs nothing but the labor +(which is very little), and enters so often into the preparation of +simple, yet toothsome, dishes.</p> +<p style="font-weight: bold;"> Consommé.</p> +<p>Eight pounds of a shin of veal, eight pounds of the lower part of +the round of beef, half a cupful of butter, twelve quarts of cold water, +half a small carrot, two large onions, half a head of celery, thirty +pepper-corns, six whole cloves, a small piece each of mace and cinnamon, +four sprigs each of parsley, sweet marjoram, summer savory and thyme, +four leaves of sage, four bay leaves, about one ounce of ham. Put half +of the butter in the soup pot and then put in the meat, which has been +cut into very small pieces. Stir over a hot fire until the meat begins +to brown; then add one quart of the water, and cook until there is a +thick glaze on the bottom of the kettle (this will be about an hour). +Add the remainder of the water and let it come to a boil. Skim +carefully, and set back where it will simmer for six hours. Fry the +vegetables, which have been cut very small, in the remaining butter for +half an hour, being careful not to burn them. When done, turn into the +soup pot, and at the same time add the herbs and spice. Cook one hour +longer; salt to taste and strain. Set in a very cold place until +morning, when skim off all the fat. Turn the soup into the pot, being +careful not to turn in the sediment, and set on the fire. Beat the +whites and shells of two eggs with one cup of cold water. Stir into the +soup, and when it comes to a boil, set back where it will simmer for +twenty minutes. Strain through a napkin, and if not ready to use, put +away in a cold place. This will keep a week in winter, but not more than +three days in summer. It is a particularly nicely-flavored soup, and is +the foundation for any clear soup, the soup taking the name of the solid +used with it, as <i>Consommé au Ris</i>, Consommé with +Macaroni, etc.</p> +<p style="font-weight: bold;"> Bouillon.</p> +<p>Bouillon, for Germans and other parties, is made the same as the +clear stock, using a pint of water to the pound of meat, and seasoning +with salt and pepper and with the spice, herbs and vegetables or not, as +you please. It should be remembered that the amount of seasoning in the +recipe referred to is for one gallon of stock.</p> +<p style="font-weight: bold;"> White Stock.</p> +<p>Six pounds of a shin of veal, one fowl, three table-spoonfuls of +butter, four stalks of celery, two onions, one blade of mace, one stick +of cinnamon, eight quarts of cold water, salt, pepper. Wash and cut the +veal and fowl into small pieces. Put the butter in the bottom of the +soup pot and then put in the meat. Cover, and cook gently (stirring +often) half an hour, then add the water. Let it come to a boil, then +skim and set back where it will boil gently for six hours. Add the +vegetables and spice and boil one hour longer. Strain and cool quickly. +In the morning take off all the fat. Then turn the jelly gently into a +deep dish, and with a knife scrape off the sediment which is on the +bottom. Put the jelly into a stone pot and set in a cold place. This +will keep a week in cold weather and three days in warm.</p> +<p style="font-weight: bold;"> Consommé à la Royale.</p> +<p>Two eggs, two table-spoonfuls of milk, one-fourth of a tea-spoonful +of salt. Beat eggs with a spoon, and add milk and salt Turn into a +buttered cup, and place in a pan of warm water. Cook in a slow oven +until firm in the centre. Set away to cool. Cut into small and +prettily-shaped pieces; put into the tureen, and pour one quart of +boiling consomme or clear stock on it.</p> +<p style="font-weight: bold;"> Cheese Soup.</p> +<p>One and a half cupfuls of flour, one pint of rich cream, four +table-spoonfuls of butter, four of grated Parmesan cheese, a speck of +cayenne, two eggs, three quarts of clear soup stock. Mix flour, cream, +butter, cheese and pepper together. Place the basin in another of hot +water and stir until the mixture becomes a smooth, firm paste. Break +into it the two eggs, and mix quickly and thoroughly. Cook two minutes +longer, and set away to cool. When cold, roll into little balls about +the size of an American walnut When the balls are all formed drop them +into boiling water and cook gently five minutes; then put them in the +soup tureen and pour the boiling stock on them. Pass a plate of finely +grated Parmesan cheese with the soup.</p> +<p style="font-weight: bold;"> Thick Vegetable Soup.</p> +<p>One quart of the sediment which is left from the clear stock, one +quart of water, one-fourth of a cupful of pearl barley, one good-sized +white turnip, one carrot, half a head of celery, two onions, about two +pounds of cabbage, three potatoes, salt and pepper. Wash the barley and +put it on in the quart of water, and simmer gently for two hours. Then +add all the vegetables (except the potatoes), cut very fine, and the +quart of stock. Boil gently for one hour and a half, then add the +potatoes and the salt and pepper. Cook thirty minutes longer. When there +is no stock, take two pounds of beef and two quarts of water. Cook beef, +barley and water two hours, and add the vegetables as before. The meat +can be served with the soup or as a separate dish.</p> +<p style="font-weight: bold;"> Mulligatawny Soup.</p> +<p>One chicken or fowl weighing three pounds, three pounds of veal, two +large onions, two large slices of carrot, four stalks of celery, three +large table-spoonfuls of butter, one table-spoonful of curry powder, +four of flour, salt, pepper, five quarts of water. Take two +table-spoonfuls of the fat from the opening in the chicken and put in +the soup pot As soon as melted, put in the vegetables, which have been +cut very fine. Let all cook together for twenty minutes, stirring +frequently, that it may not burn; then add the veal, cut into small +pieces. Cook fifteen minutes longer; then add the whole chicken and the +water. Cover, and let it come to a boil. Skim, and set back where it +will simmer for four hours (in the mean time taking out the chicken when +it is tender). Now put the butter into a small frying-pan, and when hot, +add the dry flour. Stir until a rich brown; then take from the fire and +add the curry powder. Stir this mixture into the soup, and let it cook +half an hour longer; then strain through a sieve, rinse out the soup +pot and return the strained soup to it. Add salt and pepper and the +chicken (which has been freed from the bones and skin and cut into +small pieces); simmer very gently thirty minutes. Skim off any fat that +may rise to the top, and serve. This soup is served with plain boiled +rice in a separate dish or with small squares of fried or toasted bread. +The rice can be served in the soup if you choose.</p> +<p style="font-weight: bold;"> Mulligatawny Soup, No. 2.</p> +<p>Chicken or turkey left from a former dinner, bones and scraps from +roast veal, lamb or mutton, four quarts of water, four stalks of celery, +four table-spoonfuls of butter, four of flour, one of curry, two onions, +two slices of carrot, salt, pepper, half a small cupful of barley. Put +on the bones of the poultry and meat with the water. Have the vegetables +cut very fine, and cook gently twenty minutes in the butter; then skim +them into the soup pot, being careful to press out all the butter. Into +the butter remaining in the pan put the flour, and when that is brown, +add the curry powder, and stir all into the soup. Cook gently four +hours; then season with salt and pepper, and strain. Return to the pot +and add bits of chicken or turkey, as the case may be, and the barley, +which has been simmering two hours and a half in clear water to cover. +Simmer half an hour and serve.</p> +<p style="font-weight: bold;"> Green Turtle Soup.</p> +<p>One can of green turtle, such as is put up by the "Merriam Packing +Co." Separate the green fat from the other contents of the can, cut into +dice and set aside. Put one quart of water with the remainder of the +turtle; add twelve pepper-corns, six whole cloves, two small sprigs each +of parsley, summer savory, sweet marjoram and thyme, two bay leaves, two +leaves of sage. Have the herbs tied together. Put one large onion, one +slice of carrot, one of turnip, and a stalk of celery, cut fine, into a +pan, with two large table-spoonfuls of butter. Fry fifteen minutes, +being careful not to burn. Skim carefully from the butter and put into +the soup. Now, into the butter in which the vegetables were fried, put +two table-spoonfuls of dry flour, and cook until brown. Stir into the +soup; season with salt and pepper and let simmer very gently one hour. +Strain, skim off all the fat and serve with thin slices of lemon, egg or +force-meat balls, and the green fat. The lemon should have a very thin +rind; should be put into the tureen and the soup poured over it Cooking +the lemon in this or any other soup often gives it a bitter taste. If +the soup is wished quite thick, add a table-spoonful of butter to that +in which the vegetables were cooked, and use three table-spoonfuls of +flour instead of two. Many people use wine in this soup, but it is +delicious without. In case you do use wine there should not be more than +four table-spoonfuls to this quantity. If you desire the soup extremely +rich, use a quart of rich soup stock. The green turtles are so very +large that it is only in great establishments that they are available, +and for this reason a rule for preparing the live turtle is not given. +Few housekeepers would ever see one. The cans contain not what is +commonly called turtle soup, but the meat of the turtle, boiled, and the +proper proportions of lean meat, yellow and green fat put together. +They cost fifty cents each, and a single can will make soup enough for +six persons.</p> +<p style="font-weight: bold;"> Black Bean Soup.</p> +<p>A pint of black beans, soaked over night in three quarts of water. +In the morning pour off this water, and add three quarts of fresh. Boil +gently six hours. When done, there should be one quart. Add a quart of +stock, six whole cloves, six whole allspice, a small piece of mace, a +small piece of cinnamon, stalk of celery, a bouquet of sweet herbs, also +one good-sized onion and one small slice each of turnip and carrot, all +cut fine and fried in three table-spoonfuls of butter. Into the butter +remaining in the pan put a spoonful of flour, and cook until brown. Add +to soup, and simmer all together one hour. Season with salt and pepper, +and rub through a fine sieve. Serve with slices of lemon and egg balls, +the lemon to be put in the tureen with the soup.</p> +<p style="font-weight: bold;"> Scotch Broth.</p> +<p>Two pounds of the scraggy part of a neck of mutton. Cut the meat +from the bones, and cut off all the fat. Then cut meat into small pieces +and put into soup pot with one large slice of turnip, two of carrot, one +onion and a stalk of celery, all cut fine, half a cup of barley and +three pints of cold water. Simmer gently two hours. On to the bones put +one pint of water; simmer two hours, and strain upon the soup. Cook a +table-spoonful of flour and one of butter together until perfectly +smooth; stir into soup, and add a teaspoonful of chopped parsley. Season +with salt and pepper.</p> +<p style="font-weight: bold;"> Meg Merrilies' Soup.</p> +<p>One hare, one grouse, four onions, one small carrot, four slices of +turnip, a bouquet of sweet herbs, three table-spoonfuls of rice flour, +four table-spoonfuls of butter, half a cupful of stale bread, half a +cupful of milk, one egg, six quarts of water. Wash the grouse and hare +and put to boil in the six quarts of cold water. When this comes to a +boil, skim, and set back where it will simmer for one hour. Then take +out the hare and grouse and cut all the meat from the bones. Return the +bones to the soup and simmer two hours longer. Cut the meat into +handsome pieces, roll in flour, and fry in the butter till a rich brown. +Set aside for the present. Slice the onions, and fry in the butter in +which the meat was fried; when brown, add to the soup. Make force-meat +balls of the livers of the hare and grouse (which have been boiled one +hour in the stock), the egg, bread and milk. Boil the bread and milk +together until a smooth paste. Mash the livers with a strong spoon, then +add bread and milk and the egg, unbeaten. Season well with pepper and +salt and, if you like, with a little lemon juice. Shape into small balls +and fry in either chicken fat or butter. Put these into the soup twenty +minutes before dishing. Have the turnip and carrot cut into small pieces +and cooked one hour in clear water. When the bones and the onions have +simmered two hours, strain and return to the soup pot. Add the fried +meat and vegetables. Mix the rice flour with a cupful of cold water; add +to the soup, season with salt and pepper, simmer ten minutes. Add +force-meat balls and simmer twenty minutes longer.</p> +<p style="font-weight: bold;"> Okra Soup.</p> +<p>One cold roast chicken, two quarts of stock (any kind), one of +water, quarter of a pound of salt pork, one quart of green okra, an +onion, salt, pepper, three table-spoonfuls of flour. Cut the okra pods +into small pieces. Slice the pork and onion. Fry the pork, and then add +the onion and okra. Cover closely, and fry half an hour. Cut all the +meat from the chicken. Put the bones on with the water. Add the okra and +onion, first being careful to press out all the pork fat possible. Into +the fat remaining put the flour, and stir until it becomes a rich brown; +add this to the other ingredients. Cover the pot, and simmer three +hours; then rub through a sieve, and add the stock, salt and pepper and +the meat of the chicken, cut into small pieces. Simmer gently twenty +minutes. Serve with a dish of boiled rice. </p> +<p style="font-weight: bold;">Okra Soup, No. 2.</p> +<p>One pint of green okra, one of green peas, one of green com, cut +from the cob, half a pint of shell beans, two onions, four stalks of +celery, two ripe tomatoes, one slice of carrot, one of turnip, two +pounds of veal, quarter of a pound of fat ham or bacon, two +table-spoonfuls of flour, four quarts of water, salt, pepper. Fry the +ham or bacon, being careful not to bum. Cut the veal into dice; roll +these in the flour and fry brown in the ham fat; then put them in the +soup pot. Fry the onion, carrot and turnip in the remaining fat. Add +these to the veal, and then add the okra, cut into small pieces, the +shell beans, celery and water. Simmer two hours, and then add the +tomatoes, corn, peas and salt and pepper. Simmer half an hour longer and +serve without straining. If dried okra be used for either soup, half the +quantity given in the recipes is sufficient Okra is often called gumbo. +The same kind of a soup is meant under both names.</p> +<p style="font-weight: bold;"> Grouse Soup.</p> +<p>The bones of two roasted grouse and the breast of one, a quart of +any kind of stock, or pieces and bones of cold roasts; three quarts of +cold water, two slices of turnip, two of carrot, two large onions, two +cloves, two stalks of celery, a bouquet of sweet herbs, three +table-spoonfuls of butter, three of flour. Cook the grouse bones in +three quarts of water four hours. The last hour add the vegetables and +the cloves; then strain, and return to the lire with the quart of stock. +Cook the butter and the flour together until a rich brown, and then turn +into the stock. Cut the breast of the grouse into very small pieces and +add to the soup. Season with salt and pepper and simmer gently half an +hour. If there is any fat on the soup, skim it off. Serve with fried +bread. When bones and meat are used instead of the stock, use one more +quart of water, and cook them with the grouse bones.</p> +<p style="font-weight: bold;"> Spring Soup.</p> +<p>Half a pint of green peas, half a pint of cauliflower, one pint of +turnip, carrot, celery and string beans (all the four vegetables being +included in the pint), half a cupful of tomato, half a pint of asparagus +heads, two quarts of soup stock--any kind will do; three table-spoonfuls +of butter, three table-spoonfuls of flour, and salt and pepper. Cook all +the vegetables, except the peas and tomato, in water to cover one hour. +Cook butter and dry flour together until smooth, but not brown; stir +into the stock, which has been heated to the boiling point. Now add the +tomato and simmer gently fifteen minutes; then strain. Add the peas and +cooked vegetables to the strained soup, and simmer again for thirty +minutes. Serve small slices of toasted bread in a separate dish.</p> +<p><span style="font-weight: bold;"> Spring and Summer Soup Without Stock</span>.</p> +<p>Quarter of a pound of salt pork, or three large table-spoonfuls of +butter; three large young onions, half a small head of cabbage, three +potatoes, half a small carrot, half a small white turnip, three +table-spoonfuls of flour, two quarts of water, six large slices of +toasted bread, salt, pepper, one small parsnip. Cut the pork into thin +slices; place these in the soup pot and let them fry out slowly. Have +the vegetables (except the potatoes), cut quite fine, and when the pork +is cooked, put the vegetables into the pot with it. Cover tightly, and +let cook very gently, on the back of the stove, one hour. Stir +frequently to prevent burning. Add the water, which should be boiling. +Let simmer gently for one hour, and then add the potatoes, cut into +slices, and the flour, which has been mixed with a little cold water. +Season with salt and pepper, and simmer gently an hour longer. Have the +toasted bread in the tureen. Turn the soup on it and serve. A pint of +green peas, cooked in the soup the last half, is a great addition. When +the butter is used, let it melt in the soup pot before adding the +vegetables.</p> +<p style="font-weight: bold;"> Giblet Soup.</p> +<p>The giblets from two or three fowl or chickens, any kind of stock, +or if there are remains of the roast chickens, use these; one large +onion, two slices of carrot, one of turnip, two stalks of celery, two +quarts of water, one of stock, two large table-spoonfuls of butter, two +of flour, salt, pepper. Put the giblets on to boil in the two quarts of +water, and boil gently until reduced to one quart (it will take about +two hours); then take out the giblets. Cut all the hard, tough parts +from the gizzards, and put hearts, livers and gizzards together and chop +rather coarse. Return them to the liquor in which they were boiled, and +add the quart of stock. Have the vegetables cut fine, and fry them in +the butter until they are very tender (about fifteen minutes), but be +careful they do not burn; then add the dry flour to them and stir until +the flour browns. Turn this mixture into the soup, and season with +pepper and salt. Cook gently half an hour and serve with toasted bread. +If the chicken bones are used, put them on to boil in three quarts of +water, and boil the giblets with them. When you take out the giblets, +strain the stock through a sieve and return to the pot; then proceed as +before.</p> +<p style="font-weight: bold;"> Potage à la Reine,</p> +<p>Boil a large fowl in three quarts of water until tender (the water +should never more than bubble). Skim off the fat, and add a teacupful of +rice, and, also, a slice of carrot, one of turnip, a small piece of +celery and an onion, which have been cooked slowly for fifteen minutes +in two large table-spoonfuls of butter. Skim this butter carefully from +the vegetables, and into the pan in which it is, stir a table-spoonful +of flour. Cook until smooth, but not brown. Add this, as well as a small +piece of cinnamon and of mace, and four whole cloves. Cook all together +slowly for two hours. Chop and pound the breast of the fowl very fine. +Rub the soup through a fine sieve; add the pounded breast and again rub +the whole through the sieve. Put back on the fire and add one and a half +table-spoonfuls of salt, a fourth of a teaspoonful of pepper and a pint +of cream, which has come just to a boil. Boil up once and serve. This is +a delicious soup.</p> +<p style="font-weight: bold;"> Tomato Soup.</p> +<p>One quart can of tomato, two heaping table-spoonfuls of flour, one +of butter, one teaspoonful of salt, one of sugar, a pint of hot water. +Let tomato and water come to a boil Rub flour, butter and a +table-spoonful of tomato together. Stir into boiling mixture, add +seasoning, boil all together fifteen minutes, rub through a sieve, and +serve with toasted bread. This bread should first be cut in thin slices; +should be buttered, cut into little squares, placed in a pan, buttered +side up, and browned in a quick oven.</p> +<p style="font-weight: bold;"> Mock Bisque Soup.</p> +<p>A quart can of tomato, three pints of milk, a large table-spoonful +of flour, butter the size of an egg, pepper and salt to taste, a scant +teaspoonful of soda. Put the tomato on to stew, and the milk in a double +kettle to boil, reserving however, half a cupful to mix with flour. Mix +the flour smoothly with this cold milk, stir into the boiling milk, and +cook ten minutes. To the tomato add the soda; stir well, and rub through +a strainer that is fine enough to keep back the seeds. Add butter, salt +and pepper to the milk, and then the tomato. Serve immediately. If half +the rule is made, stir the tomato well in the can before dividing, as +the liquid portion is the more acid.</p> +<p style="font-weight: bold;"> Onion Soup.</p> +<p>One quart of milk, six large onions, yolks of four eggs, three +table-spoonfuls of butter, a large one of flour, one cupful of cream, +salt, pepper. Put the butter in a frying-pan. Cut the onions into thin +slices and drop in the butter. Stir until they begin to cook; then cover +tight and set back where they will simmer, but not burn, for half an +hour. Now put the milk on to boil, and then add the dry flour to the +onions, and stir constantly for three minutes over the fire. Then turn +the mixture into the milk and cook fifteen minutes. Rub the soup through +a strainer, return to the fire, season with salt and pepper. Beat the +yokes of the eggs well; add the cream to them and stir into the soup. +Cook three minutes, stirring constantly. If you have no cream, use milk, +in which case add a table-spoonful of butter at the same time.</p> +<p style="font-weight: bold;"> Potato Soup.</p> +<p>A quart of milk, six large potatoes, one stalk of celery, an onion +and a table-spoonful of butter. Put milk to boil with onion and celery. +Pare potatoes and boil thirty minutes. Turn off the water, and mash fine +and light. Add boiling milk and the butter, and pepper and salt to +taste. Rub through a strainer and serve immediately. A cupful of whipped +cream, added when in the tureen, is a great improvement. This soup must +not be allowed to stand, not even if kept hot. Served as soon as ready, +it is excellent.</p> +<p style="font-weight: bold;"> Asparagus Soup.</p> +<p>Two bundles of asparagus, one quart of white stock or water, one +pint of milk, and one of cream, if stock is used, but if water, use all +cream; three table-spoonfuls of butter, three of flour, one onion, salt +and pepper. Cut the tops from one bunch of the asparagus and cook them +twenty minutes in salted water to cover. The remainder of the asparagus +cook twenty minutes in the quart of stock or water. Cut the onion into +thin slices and fry in the butter ten minutes, being careful not to +burn; then add the asparagus that has been boiled in the stock. Cook +five minutes, stirring constantly; then add flour, and cook five minutes +longer. Turn this mixture into the boiling stock and boil gently twenty +minutes. Rub through a sieve, add the milk and cream, which has just +come to a boil, and also the asparagus heads. Season with salt and +pepper, and serve. Dropped eggs can be served with it if you choose, but +they are rattier heavy for such a delicate soup.</p> +<p style="font-weight: bold;"> Green Pea Soup.</p> +<p>Cover a quart of green peas with hot water, and boil, with an onion, +until they will mash easily. (The time will depend on the age of the +peas, but will be from twenty to thirty minutes.) Mash, and add a pint +of stock or water. Cook together two table-spoonfuls of butter and one +of flour until smooth, but not brown. Add to the peas, and then add a +cupful of cream and one of milk. Season with salt and pepper, and let +boil up once. Strain and serve. A cupful of whipped cream added the last +moment is an improvement.</p> +<p style="font-weight: bold;"> Pumpkin Soup.</p> +<p>Two pounds of pumpkin. Take out seeds and pare off the rind. Cut +into small pieces, and put into a stew-pan with half a pint of water. +Simmer slowly an hour and a half, then rub through a sieve and put back +on the fire with one and a half pints of boiling milk, butter the size +of an egg, one tea-spoonful of sugar, salt and pepper to taste, and +three slices of stale bread, cut into small squares. Stir occasionally; +and when it boils, serve.</p> +<p style="font-weight: bold;"> Cream of Celery Soup.</p> +<p>A pint of milk, a table-spoonful of flour, one of butter, a head of +celery, a large slice of onion and small piece of mace. Boil celery in a +pint of water from thirty to forty-five minutes; boil mace, onion and +milk together. Mix flour with two table-spoonfuls of cold milk, and add +to boiling milk. Cook ten minutes. Mash celery in the water in which it +has been cooked, and stir into boiling milk. Add butter, and season with +salt and pepper to taste. Strain and serve immediately. The flavor is +improved by adding a cupful of whipped cream when the soup is in the +tureen.</p> +<p style="font-weight: bold;"> Tapioca Cream Soup.</p> +<p>One quart of white stock, one pint of cream or milk, one onion, two +stalks of celery, one-third of a cupful of tapioca, two cupfuls of cold +water, one table-spoonful of butter, a small piece of mace, salt, +pepper. Wash the tapioca, and soak over night in cold water. Cook it and +the stock together, very gently, for one hour. Cut the onion and celery +into small pieces, and put on to cook for twenty minutes with the milk +and mace. Strain on the tapioca and stock. Season with salt and pepper, +add butter, and serve.</p> +<p style="font-weight: bold;"> Cream of Rice Soup.</p> +<p>Two quarts of chicken stock (the water in which fowl have been +boiled will answer), one tea-cupful of rice, a quart of cream or milk, a +small onion, a stalk of celery and salt and pepper to taste. Wash rice +carefully, and add to chicken stock, onion and celery. Cook slowly two +hours (it should hardly bubble). Put through a sieve; add seasoning and +the milk or cream, which has been allowed to come just to a boil. If +milk, use also a table-spoonful of butter.</p> +<p style="font-weight: bold;"> Cream of Barley Soup.</p> +<p>A tea-cupful of barley, well washed; three pints of chicken stock, +an onion and a small piece each of mace and cinnamon. Cook slowly +together five hours; then rub through a sieve, and add one and a half +pints of boiling cream or milk. If milk, add also two table-spoonfuls of +butter. Salt and pepper to taste. The yolks of four eggs, beaten with +four table-spoonfuls of milk, and cooked a minute in the boiling milk or +cream, makes the soup very much richer.</p> +<p style="font-weight: bold;"> Duchess Soup.</p> +<p>One quart of milk, two large onions, three eggs, two table-spoonfuls +of butter, two of flour, salt, pepper, two table-spoonfuls of grated +cheese. Put milk on to boil. Fry the butter and onions together for +eight minutes; then add dry flour, and cook two minutes longer, being +careful not to burn. Stir into the milk, and cook ten minutes. Rub +through a strainer, and return to the fire. Now add the cheese. Beat the +eggs, with a speck of pepper and half a teaspoonful of salt. Season the +soup with salt and pepper. Hold the colander over the soup and pour the +eggs through, upon the butter, and set back for three minutes where it +will not boll. Then serve. The cheese may be omitted if it is not liked.</p> +<p style="font-weight: bold;"> Yacht Oyster Soup.</p> +<p>A quart of milk, one of oysters, a head of celery, a small onion, +half a cupful of butter, half a cupful of powdered cracker, one +teaspoonful of Worcestershire sauce, a speck of cayenne and salt and +pepper to taste. Chop onion and celery fine. Put on to boil with milk +for twenty minutes. Then strain, and add the butter, cracker, oyster +liquor, (which has been boiled and skimmed), and finally the seasoning +and oysters. Cook three minutes longer, and serve.</p> +<p style="font-weight: bold;"> Lobster Soup with Milk.</p> +<p>Meat of a small lobster, chopped fine; three crackers, rolled fine, +butter--size of an egg, salt and pepper to taste and a speck of cayenne. +Mix all in the same pan, and add, gradually, a pint of boiling milk, +stirring all the while. Boil up once, and serve.</p> +<p style="font-weight: bold;"> Lobster Soup with Stock.</p> +<p>One small lobster, three pints of water or stock, three large +table-spoonfuls of butter and three of flour, a speck of cayenne, white +pepper and salt to taste. Break up the body of the lobster, and cut off +the scraggy parts of the meat. Pour over these and the body the water or +stock. If there is "coral" in the lobster, pound it and use also. Boil +twenty minutes. Cook the butter and flour until smooth, but not brown. +Stir into the cooking mixture and add the seasoning. Boil two minutes, +and strain into a saucepan. Have the remainder of the lobster meat--that +found in the tail and claws--cut up very fine, and add it to the soup. +Boil up once, and serve.</p> +<p style="font-weight: bold;"> Philadelphia Clam Soup.</p> +<p>Twenty-five small clams, one quart of milk, half a cupful of butter, +one table-spoonful of chopped parsley, three potatoes, two large +table-spoonfuls of flour, salt, pepper. The clams should be chopped fine +end put into a colander to drain. Pare the potatoes, and chop rather +fine. Put them on to boil with the milk, in a double kettle. Rub the +butter and flour together until perfectly creamy, and when the milk and +potatoes have been boiling fifteen minutes, stir this in, and cook eight +minutes more. Add the parsley, pepper and salt, and cook three minutes +longer. Now add the clams. Cook one minute longer, and serve. This gives +a very delicate soup, as the liquor from the clams is not used.</p> +<p style="font-weight: bold;">Fish Chowder.</p> +<p>Five pounds of any kind of fish, (the light salt-water fish is the +best), half a pound of pork, two large onions, one quart of sliced +potatoes, one quart of water, one pint of milk, two table-spoonfuls of +flour, six crackers, salt, pepper. Skin the fish, and cut all the flesh +from the bones. Put the bones onto cook in the quart of water, and +simmer gently ten minutes. Fry the pork; then add the onions, cut into +slices. Cover, and cook five minutes; then add the flour, and cook eight +minutes longer, stirring often. Strain on this the water in which the +fish bones were cooked and boil gently for five minutes; then strain all +on the potatoes and fish. Season with salt and pepper, and simmer +fifteen minutes. Add the milk and the crackers, which were first soaked +for three minutes, in the milk. Let it boil up once, and serve. The milk +maybe omitted, and a pint of tomatoes used, if you like.</p> +<p style="font-weight: bold;"> Corn Chowder.</p> +<p>Cut enough green corn from the cob to make a quart; pare and slice +one quart of potatoes; pare and slice two onions. Cut half a pound of +pork in slices, and fry until brown then take up, and fry the onions in +the fat. Put the potatoes and corn into the kettle in layers, sprinkling +each layer with salt, pepper and flour. Use half a teaspoonful of +pepper, one and a half table-spoonfuls of salt and three of flour. Place +the gravy strainer on the vegetables, and turn the onions and pork fat +into it, and with a spoon press the juice through; then slowly pour one +and one-fourth quarts of boiling water through the strainer, rubbing as +much onion through as possible. Take out the strainer, cover the kettle, +and boil gently for twenty minutes. Mix three table-spoonfuls of flour +with a little milk, and when perfectly smooth, add a pint and a half of +rich milk. Stir this into the boiling chowder. Taste to see if seasoned +enough, and if it is not, add more pepper and salt. Then add six +crackers, split, and dipped for a minute in cold water. Put on the +cover, boil up once, and serve.</p> +<p style="font-weight: bold;"> Corn Soup.</p> +<p>One pint of grated green com, one quart of milk, one pint of hot +water, one heaping table-spoonful of flour, two table-spoonfuls of +butter, one slice of onion, salt and pepper to taste. Cook the corn in +the water thirty minutes. Let the milk and onion come to a boil. Have +the flour and butter mixed together, and add a few table-spoonfuls of +the boiling milk. When perfectly smooth stir into the milk; and cook +eight minutes. Take out the onion and add the corn. Season to taste, and +serve.</p> +<p style="font-weight: bold;"> Glaze.</p> +<p>Boil four quarts of consommé rapidly until reduced to one +quart. Turn into small jars, and cool quickly. This will keep for a +month in a cool, dry place. It is used for soups and sauces and for +glazing meats.</p> +<p style="font-weight: bold;"> French Paste for Soups.</p> +<p>A preparation for flavoring and coloring soups and sauces comes in +small tin boxes. In each box there are twelve little squares, which look +very much like chocolate caramels. One of these will give two quarts of +soup the most delicious flavor and a rich color. The paste should not be +cooked with the soup, but put into the tureen, and the soup poured over +it; and as the soup is served, stir with the ladle. If you let it boil +with the clear soup the flavor will not be as fine and the soup not as +clear. It may be used with any dark or clear soup, even when already +seasoned. It is for sale in Boston by S.S. Pierce and McDewell & +Adams; New York: Park, Tilford & Co., retail, E.C. Hayward & +Co., 192-4 Chamber street, wholesale; Philadelphia: Githens & +Rexsame's; Chicago: Rockwood Bros., 102 North Clark street; St. Louis: +David Nicholson. The paste costs only twenty-five cents per box.</p> +<p style="font-weight: bold;"> Egg Balls.</p> +<p>Boil four eggs ten minutes. Drop into cold water, and when cool +remove the yolks. Pound these in a mortar until reduced to a paste, and +then beat them with a teaspoonful of salt, a speck of pepper and the +white of one raw egg. Form in balls about the size of a walnut. Roll in +flour, and fry brown in butter or chicken fat, being careful not to burn.</p> +<p style="font-weight: bold;"> Fried Bread for Soups.</p> +<p>Cut stale bread into dice, and fry in boiling fat until brown. It +will take about half a minute. The fat must be smoking in the centre +when the bread is put into it.<br> +<br> +</p> +<p style="font-weight: bold;"><big><big><a name="FISH"></a> FISH.</big></big></p> +<p style="font-weight: bold;">A General Chapter on Fish.</p> +<p>It may seem as if a small number of recipes has been given, but the +aim has been to present under the heads of Baking, Boiling, Broiling, +Frying and Stewing such general directions that one cannot be at a loss +as to how to prepare any kind of fish. Once having mastered the five +primary methods, and learned also how to make sauces, the variety of +dishes within the cook's power is great All that is required is +confidence in the rules, which are perfectly reliable, and will always +bring about a satisfactory result if followed carefully. Fish, to be +eatable, should be perfectly fresh. Nothing else in the line of food +deteriorates so rapidly, especially the white fish-those that are nearly +free of oil, like cod, cusk, etc. Most of the oil in this class centres +in the liver. Salmon, mackerel, etc., have it distributed throughout the +body, which gives a higher and richer flavor, and at the same time tends +to preserve the fish. People who do not live near the seashore do not +get that delicious flavor which fish just caught have. If the fish is +kept on ice until used, it will retain much of its freshness; let it +once get heated and nothing will bring back the delicate flavor. Fresh +fish will be firm, and the skin and scales bright. When fish looks dim +and limp, do not buy it. Fish should be washed quickly in only one <i>(cold)</i> +water, and should not be allowed to stand in it. If it is cut up before +cooking, wash while whole, else much of the flavor will be lost. For +frying, the fat should be deep enough to cover the article, and yet have +it float from the bottom. Unless one cooks great quantities of fish in +this way it is not necessary to have a separate pot of fat for this kind +of frying. The same pot, with proper care, will answer for chops, +cutlets, muffins, potatoes, croquettes, etc. All the cold fish left from +any mode of cooking can be utilized in making delicious salads, +croquettes, and escallops.</p> +<p style="font-weight: bold;">Boiled Fish.</p> +<p>A general role for boiling fish, which will hold good for all kinds, +and thus save a great deal of time and space, is this: Any fresh fish +weighing between four and six pounds should be first washed in cold +water and then put into boiling water enough to cover it, and containing +one table-spoonful of salt. Simmer gently thirty minutes; then take up. +A fish kettle is a great convenience, and it can be used also for +boiling hams. When you do not have a fish kettle, keep a piece of strong +white cotton cloth in which pin the fish before putting into the boiling +water. This will hold it in shape. Hard boiling will break the fish, +and, of course, there will be great waste, besides the dish's not +looking so handsome and appetizing. There should be a gentle bubbling of +the water, and nothing more, all the time the fish is in it, A fish +weighing more than six pounds should cook five minutes longer for every +additional <i>two</i> pounds. Boiled fish can be served with a great +variety of sauces. After you have learned to make them (which is a +simple matter), if you cannot get a variety of fish you will not miss it +particularly, the sauce and mode of serving doing much to change the +whole character of the dish. Many people put a table-spoonful of vinegar +in the water in which the fish is boiled. The fish flakes a little more +readily for it. Small fish, like trout, require from four to eight +minutes to cook. They are, however, much better baked, broiled or fried.</p> +<p style="font-weight: bold;"> Court-Bouillon.</p> +<p>This preparation gives boiled fish a better flavor than cooking in +clear water does. Many cooks use wine in it, but there is no necessity +for it. Four quarts of water, one onion, one slice of carrot, two +cloves, two table-spoonfuls of salt, one teaspoonful of pepper, one +table-spoonful of vinegar, the juice of half a lemon and a bouquet of +sweet herbs are used. Tie the onion, carrot, cloves and herbs in a piece +of muslin, and put in the water with the other ingredients. Cover, and +boil slowly for one hour. Then put in the fish and cook as directed for +plain boiling.</p> +<p style="font-weight: bold;"> Boiled Cod with Lobster Sauce.</p> +<p>Boil the fish, as directed [see boiled fish], and, when done, +carefully remove the skin from one side; then turn the fish over on to +the dish on which it is to be served, skin side up. Remove the skin from +this side. Wipe the dish with a damp cloth. Pour a few spoonfuls of the +sauce over the fish, and the remainder around it; garnish with parsley, +and serve. This is a handsome dish.</p> +<p style="font-weight: bold;"> Boiled Haddock with Lobster Sauce.</p> +<p>The same as cod. In fact, all kinds of fish can be served in the +same manner; but the lighter are the better, as the sauce is so rich +that it is not really the thing for salmon and blue fish. Many of the +best cooks and caterers, however, use the lobster sauce with salmon, but +salmon has too rich and delicate a flavor to be mixed with the lobster.</p> +<p style="font-weight: bold;"> Cold Boiled Fish, a la Vinaigrette.</p> +<p>If the fish is whole, take off the head and skin, and then place it +in the centre of a dish. Have two cold hard-boiled eggs, and cut fine +with a silver knife or spoon, (steel turns the egg black). Sprinkle the +fish with this, and garnish either with small lettuce leaves, +water-cresses, or cold boiled potatoes and beets, cut in slices. Place +tastefully around the dish, with here and there a sprig of parsley. +Serve the vinaigrette sauce in a separate dish. Help to the garnish when +the fish is served, and pour a spoonful of the sauce over the fish as +you serve it. This makes a nice dish for tea in summer, and takes the +place of a salad, as it is, in fact, a kind of salad.</p> +<p>If the fish is left from the dinner, and is broken, pick free from +skin and bones, heap it lightly in the centre of the dish, sprinkle the +sauce over it, and set away in a cool place until tea time. Then add the +garnish, and serve as before. Many people prefer the latter method, as +the fish is seasoned better and more easily served. The cold fish +remaining from a bake or broil can be served in the same manner. This +same dish can be served with a sauce piquante or Tartare sauce, for a +change.</p> +<p style="font-weight: bold;"> Baked Fish.</p> +<p>As for the boiled fish, a general rule, that will cover all kinds of +baked fish, is herewith given: A fish weighing about five pounds; three +large, or five small, crackers, quarter of a pound of salt pork, two +table-spoonfuls of salt, quarter of a teaspoonful of pepper, half a +table-spoonful of chopped parsley, two table-spoonfuls of flour.</p> +<p>If the fish has not already been scraped free of scales, scrape, and +wash clean; then rub into it one table-spoonful of the salt. Roll the +crackers very fine, and add to them the parsley, one table-spoonful of +chopped pork, half the pepper, half a table-spoonful of salt, and cold +water to moisten well. Put this into the body of the fish, and fasten +together with a skewer. Butter a tin sheet and put it into a baking pan. +Cut gashes across the fish, about half an inch deep and two inches long. +Cut the remainder of the pork into strips, and put these into the +gashes. Now put the fish into the baking pan, and dredge well with salt, +pepper and flour. Cover the bottom of the pan with hot water, and put +into a rather hot oven. Bake one hour, basting often with the gravy in +the pan, and dredging each time with salt, pepper and flour. The water +in the pan must often be renewed, as the bottom is simply to be covered +with it each time. The fish should be basted every fifteen minutes. When +it is cooked, lift from the pan on to the tin sheet, and slide it +carefully into the centre of the dish on which it is to be served. Pour +around it Hollandaise sauce, tomato sauce, or any kind you like. Garnish +with parsley.</p> +<p style="font-weight: bold;"> Broiled Fish.</p> +<p>Bluefish, young cod, mackerel, salmon, large trout, and all other +fish, when they weigh between half a pound and four pounds, are nice for +broiling. When smaller or larger they are not so good. Always use a +double broiler, which, before putting the fish into it, rub with either +butter or a piece of salt pork. This prevents sticking. The thickness of +the fish will have to be the guide in broiling. A bluefish weighing four +pounds will take from twenty minutes to half an hour to cook. Many cooks +brown the fish handsomely over the coals and then put it into the oven +to finish broiling. Where the fish is very thick, this is a good plan. +If the fish is taken from the broiler to be put into the oven, it should +be slipped on to a tin sheet, that it may slide easily into the platter +at serving time; for nothing so mars a dish of fish as to have it come +to the table broken. In broiling, the inside should be exposed to the +fire first, and then the skin. Great care must be taken that the skin +does not burn. Mackerel will broil in from twelve to twenty minutes, +young cod (also called scrod) in from twenty to thirty minutes, bluefish +in from twenty to thirty minutes, salmon, in from twelve to twenty +minutes, and whitefish, bass, mullet, etc., in about eighteen minutes. +All kinds of broiled fish can be served with a seasoning of salt, pepper +and butter, or with any of the following sauces: <i>bearer noir, +maître d' hôtel</i>, Tartare, sharp, tomato and curry. +Always, when possible, garnish with parsley or something else green.</p> +<p style="font-weight: bold;"> Broiled Halibut.</p> +<p>Season the slices with salt and pepper, and lay them in melted +butter for half an hour, having them well covered on both sides. Roll in +flour, and broil for twelve minutes over a clear fire. Serve on a hot +dish, garnishing with parsley and slices of lemon. The slices of halibut +should be about an inch thick, and for every pound there should be three +table-spoonfuls of butter.</p> +<p style="font-weight: bold;"> Broiled Halibut, with Maître d' +Hôtel Butter.</p> +<p>Butter both sides of the broiler. Season the slices of halibut with +salt and pepper, place them in the broiler and cook over clear coals for +twelve minutes, turning frequently. Place on a hot dish, and spread on +them the sauce, using one spoonful to each pound. Garnish with parsley.</p> +<p style="font-weight: bold;"> Stewed Fish.</p> +<p>Six pounds of any kind of fish, large or small; three large pints of +water, quarter of a pound of pork, or, half a cupful of butter; two +large onions, three table-spoonfuls of flour, salt and pepper to taste. +Cut the heads from the fish, and cut out all the bones. Put the heads +and bones on to boil in the three pints of water. Cook gently half an +hour. In the meanwhile cut the pork in slices, and fry brown. Cut the +onions in slices, and fry in the pork fat. Stir the dry flour into the +onion and fat, and cook three minutes, stirring all the time. Now pour +over this the water in which the bones have been cooking, and simmer ten +minutes. Have the fish cut in pieces about three inches square. Season +well with salt and pepper, and place in the stew-pan. Season the sauce +with salt and pepper, and strain on the fish. Cover tight, and simmer +twenty minutes. A bouquet of sweet herbs, simmered with the bones, is an +improvement. Taste to see if the sauce is seasoned enough, and dish on a +large platter. Garnish with potato balls and parsley. The potato balls +are cut from the raw potatoes with a vegetable scoop, and boiled ten +minutes in salted water. Put them in little heaps around the dish.</p> +<p style="font-weight: bold;"> Fried Fish.</p> +<p>All small fish, like brook trout, smelts, perch, etc., are best +fried. They are often called pan-fish for this reason. They should be +cleaned, washed and drained, then well salted, and rolled in flour and +Indian meal (half of each), which has been thoroughly mixed and salted. +For every four pounds of fish have half a pound of salt pork, cut in +thin slices, and fried a crisp brown. Take the pork from the pan and put +the fish in, having only enough to cover the bottom. Fry brown on one +side; turn, and fry the other side. Serve on a hot dish, with the salt +pork as a garnish. Great care must be taken that the pork or fat does +not burn, and yet to have it hot enough to brown quickly. Cod, haddock, +cusk and halibut are all cut in handsome slices and fried in this +manner; or, the slices can be well seasoned with salt and pepper, dipped +in beaten egg, rolled in bread or cracker crumbs and fried in boiling +fat enough to cover. This method gives the handsomer dish, but the first +the more savory. Where Indian meal is not liked, all flour can be used. +Serve very hot Any kind of fried fish can be served with <i>beurre noir</i>, +but this is particularly nice for that which is fried without pork. +When the cooked fish is placed in the dish, pour the butter over it, +garnish with parsley, and serve.</p> +<p style="font-weight: bold;"> To Cook Salt Codfish.</p> +<p>The fish should be thoroughly washed, and soaked in cold water over +night. In the morning change the water, and put on to cook. As soon as +the water comes to the boiling point set back where it will keep <i>hot</i>, +but will <i>not boil</i>. From four to six hours will cook a very dry, +hard fish, and there are kinds which will cook in half an hour. The +boneless codfish, put up at the Isles of Shoals, by Brown & Seavey, +will cook in from half an hour to an hour. Where a family uses only a +small quantity of salt fish at a time, this is a convenient and +economical way to buy it, as there is no waste with bone or skin. It +comes in five pound boxes, and costs sixty cents.</p> +<p style="font-weight: bold;"> Dropped Fish Balls.</p> +<p>One pint bowlful of raw fish, two heaping bowlfuls of pared +potatoes, (let the potatoes be under medium size), two eggs, butter, the +size of an egg, and a little pepper. Pick the fish very fine, and +measure it lightly in the bowl. Put the potatoes into the boiler, and +the fish on top of them; then cover with boiling water, and boil half an +hour. Drain off all the water, and mash fish and potatoes together until +fine and light. Then add the butter and pepper, and the egg, well +beaten. Have a deep kettle of <i>boiling</i> fat. Dip a table-spoon in +it, and then take up a spoonful of the mixture, having care to get it +into as good shape as possible. Drop into the boiling fat, and cook +until brown, which should be in two minutes. Be careful not to crowd the +balls, and, also, that the fat is hot enough. The spoon should be dipped +in the fat every time you take a spoonful of the mixture. These balls +are delicious.</p> +<p style="font-weight: bold;"> Common Fish Balls.</p> +<p>One pint of finely-chopped cooked salt fish, six medium-sized +potatoes, one egg, one heaping table-spoonful of butter, pepper, two +table-spoonfuls of cream, or four of milk. Pare the potatoes, and put on +in <i>boiling</i> water. Boil half an hour. Drain off all the water, +turn the potatoes into the tray with the fish, and mash light and fine +with a vegetable masher. Add the butter, pepper, milk and eggs, and mix +all very thoroughly. Taste to see if salt enough. Shape into smooth +balls, the size of an egg, and fry brown in boiling fat enough to float +them. They will cook in three minutes. If the potatoes are very mealy it +will take more milk or cream to moisten them, about two spoonfuls more. +If the fat is smoking in the centre, and the balls are made <i>very</i> +smooth, they will not soak fat; but if the fat is not hot enough, they +certainly will. Putting too many balls into the fat at one time cools +it. Put in say four or five. Let the fat regain its first temperature, +then add more.</p> +<p style="font-weight: bold;"> Salt Fish with Dropped Eggs.</p> +<p>One pint of cooked salt fish, one pint of milk or cream, two +table-spoonfuls of flour, one of butter, six eggs, pepper. Put milk on +to boil, keeping half a cupful of it to mix the flour. When it boils, +stir in the flour, which has been mixed smooth with the milk; then add +the fish, which has been flaked. Season, and cook ten minutes. Have six +slices of toasted bread on a platter. Drop six eggs into boiling water, +being careful to keep the shape. Turn the fish and cream on to the +toast. Lift the eggs carefully from the water, as soon as the whites are +set, and place very gently on the fish. Garnish the dish with points of +toast and parsley.</p> +<p style="font-weight: bold;"> Salt Codfish, in Purée of Potatoes.</p> +<p>Six large potatoes, one pint and one cupful of milk, two +table-spoonfuls of butter, a small slice of onion (about the size of a +silver quarter), one pint of cooked salt codfish, salt, pepper, one +large table-spoonful of flour. Pare the potatoes and boil half an hour; +then drain off the water, and mash them light and fine. Add the salt, +pepper, one table-spoonful of butter, and the cupful of milk, which has +been allowed to come to a boil. Beat very thoroughly, and spread a thin +layer of the potatoes on the centre of a hot platter. Heap the remainder +around the edge, making a wall to keep in the cream and fish, which +should then be poured in. Garnish the border with parsley, and serve.</p> +<p>To prepare the fish: Put the pint of milk on to boil with the onion. +Mix flour and butter together, and when well mixed, add two +table-spoonfuls of the hot milk. Stir all into the boiling milk, skim +out the onion, add the fish, and cook ten minutes. Season with pepper, +and if not salty enough, with salt. This is a nice dish for breakfast, +lunch or dinner.</p> +<p style="font-weight: bold;"> Salt Fish Soufflé.</p> +<p>One pint of finely-chopped cooked salt fish, eight good-sized +potatoes, three-fourths of a cupful of milk or cream, four eggs, salt, +pepper, two generous table-spoonfuls of butter. Pare the potatoes and +boil thirty minutes. Drain the water from them, and mash very fine; then +mix thoroughly with the fish. Add butter, seasoning and the hot milk. +Have two of the eggs well beaten, which stir into the mixture, and heap +this in the dish in which it is to be served. Place in the oven for ten +minutes. Beat the whites of the two remaining eggs to a stiff froth, and +add a quarter of a teaspoonful of salt; then add yolks. Spread this over +the dish of fish; return to the oven to brown, and serve.</p> +<p style="font-weight: bold;"> Cusk, à la Crème.</p> +<p>A cusk, cod or haddock, weighing five or six pounds; one quart of +milk, two table-spoonfuls of flour, one of butter, one small slice of +onion, two sprigs of parsley, salt, pepper. Put the fish on in boiling +water enough to cover, and which contains one table-spoonful of salt. +Cook gently twenty minutes; then lift out of the water, but let it +remain on the tray. Now carefully remove all the skin and the head; then +turn the fish over into the dish in which it is to be served (it should +be stone china), and scrape off the skin from the other side. Pick out +all the small bones. You will find them the whole length of the back, +and a few in the lower part of the fish, near the tail. They are in rows +like pins in a paper, and if you start all right it will take but a few +minutes to remove them. Then take out the back-bone, starting at the +head and working gently down toward the tail. Great care must be taken, +that the fish may keep its shape. Cover with the cream, and bake about +ten minutes, just to brown it a little. Garnish with parsley or little +puff-paste cakes; or, you can cover it with the whites of three eggs, +beaten to a stiff froth, and then slightly brown.</p> +<p>To prepare the cream: Put the milk, parsley and onion on to boil, +reserving half a cupful of milk to mix with the flour. When it boils, +stir in the flour, which has been mixed smoothly with the cold milk. +Cook eight minutes. Season highly with salt and pepper, add the butter, +strain on the fish, and proceed as directed.</p> +<p style="font-weight: bold;"> Escaloped Fish.</p> +<p>One pint of milk, one pint of cream, four table-spoonfuls of flour, +one cupful of bread crumbs and between four and five pounds of any kind +of white fish--cusk, cod, haddock, etc., boiled twenty minutes in water +to cover and two table-spoonfuls of salt. Put fish on to boil, then the +cream and milk. Mix the flour with half a cupful of cold milk, and stir +into boiling cream and milk. Cook eight minutes and season highly with +salt and pepper. Remove skin and bones from fish, and break it into +flakes. Put a layer of sauce in a deep escalop dish, and then a layer of +fish, which dredge well with salt (a table-spoonful) and pepper; then +another layer of sauce, again fish, and then sauce. Cover with the bread +crumbs, and bake half an hour. This quantity requires a dish holding a +little over two quarts, or, two smaller dishes will answer. If for the +only solid dish for dinner, this will answer for six persons; but if it +is in a course for a dinner party, it will serve twelve. Cold boiled +fish can be used when you have it. Great care must be taken to remove +every bone when fish is prepared with a sauce, (as when it is served <i>à +la crème</i>, escaloped, &c.), because one cannot look for +bones then as when the sauce is served separately.</p> +<p><span style="font-weight: bold;"> Turbot à la Crème</span>.</p> +<p>Boil five or six pounds of haddock. Take out all bones, and shred +the fish very fine. Let a quart of milk, a quarter of an onion and a +piece of parsley come to a boil; then stir in a scant cupful of flour, +which has been mixed with a cupful of cold milk, and the yolks of two +eggs. Season with half a teaspoonful of white pepper, the same quantity +of thyme, half a cupful of butter, and well with salt. Butter a pan, and +put in first a layer of sauce, then one of fish. Finish with sauce, and +over it sprinkle cracker crumbs and a light grating of cheese. Bake for +an hour in a moderate oven.</p> +<p style="font-weight: bold;"> Matelote of Codfish.</p> +<p>Cut off the head of a codfish weighing five pounds. Remove bones +from the fish, and fill it with a dressing made of half a pint of +oysters, a scant pint of bread crumbs, a fourth of a teaspoonful of +pepper, two teaspoonfuls of salt, two table-spoonfuls of butter, half an +onion, an egg and half a table-spoonful of chopped parsley. Place five +slices of pork both under and over the fish. Boil the bones in a pint of +water, and pour this around the fish. Bake an hour, and baste often with +gravy and butter. Have a bouquet in the corner of the baking pan. Make a +gravy, and pour around the fish. Then garnish with fried smelts.</p> +<p style="font-weight: bold;"> Smelts à la Tartare.</p> +<p>Clean the smelts by drawing them between the finger and thumb, +beginning at the tail. This will press out the insides at the opening at +the gills. Wash them, and drain in the colander; salt well, and dip in +beaten egg and bread or cracker crumbs (one egg and one cupful of crumbs +to twelve smelts, unless these are very large). Dip first in the egg, +and then roll in the crumbs. Fry in boiling fat deep enough to float +them. They should be a handsome brown in two minutes and a half. Take +them up, and place on a sheet of brown paper for a few moments, to +drain; then place on a hot dish. Garnish with parsley and a few slices +of lemon, and serve with Tartare sauce in a separate dish; or, they may +be served without the sauce.</p> +<p style="font-weight: bold;"> Smelts as a Garnish,</p> +<p>Smelts are often fried, as for <i>à la Tartare</i>; or, +rolled in meal or flour, and then fried, they are used to garnish other +kinds of fish. With baked fish they are arranged around the dish in any +form that the taste of the cook may dictate; but in garnishing fish, or +any other dish, the arrangement should always be simple, so as not to +make the matter of serving any harder than if the dish were not +garnished. Smelts are also seasoned well with salt and pepper, dipped in +butter and afterwards in flour, and placed in a very hot oven for eight +or ten minutes to get a handsome brown. They are then served as a +garnish or on slices of buttered toast. When smelts are used as a +garnish, serve one on each plate with the other fish. If you wish to +have the smelts in rings, for a garnish, fasten the tails in the opening +at the gills, with little wooden tooth picks; then dip them in the +beaten egg and in the crumbs, place in the frying basket and plunge into +the boiling fat. When they are cooked take out the skewers, and they +will retain their shape.</p> +<p><span style="font-weight: bold;"> Fish au Gratin</span>.</p> +<p>Any kind of light fish--that is, cod, cusk, flounder, etc. Skin the +fish by starting at the head and drawing down towards the tail; then +take out the bones. Cut the fish into pieces about three inches square, +and salt and pepper well. Butter such a dish, as you would use for +escolloped oysters. Put in one layer of fish, then moisten well with +sauce; add more fish and sauce, and finally cover with fine bread +crumbs. Bake half an hour. The dish should be rather shallow, allowing +only two layers of fish.</p> +<p>Sauce for <i>au gratin</i>: One pint of stock, three +table-spoonfuls of butter, two of flour, juice of half a lemon, half a +table-spoonful of chopped parsley, a slice of onion, the size of half a +dollar, and about as thick--chopped very fine, (one table-spoonful of +onion juice is better); one table-spoonful of vinegar, salt, pepper. +Heat the butter in a small frying-pan, and when hot, add the dry flour. +Stir constantly until a rich brown; then add, gradually, the cold stock, +stirring all the time. As soon as it boils, season well with salt and +pepper, and then add the other seasoning. This quantity is enough for +three pounds of fish, weighed after being skinned and boned, and will +serve six persons if it is the only solid dish for dinner, or ten if +served in a course.</p> +<p>Another way to serve fish <i>au gratin</i>, is to skin it, cut off +the head, and take out the back-bone; and there are then two large +pieces of fish. Season the fish, and prepare the sauce as before. Butter +a tin sheet that will fit loosely into a large baking-pan. Lay the fish +on this, and moisten well with the sauce. Cover thickly with bread +crumbs, and cook twenty-five minutes in a rather quick oven. Then slip +on a hot dish, and serve with tomato, Tartare or Hollandaise sauce +poured around the fish.</p> +<p style="font-weight: bold;"> Eels à la Tartare.</p> +<p>Cut the eels into pieces about four inches long. Cover them with +boiling water, in which let them stand five minutes, and then drain +them. Now dip in beaten egg, which has been well salted and peppered, +then in bread or cracker crumbs. Fry in boiling fat for five minutes. +Have Tartare sauce spread in the centre of a cold dish. Place the fried +eels in a circle on this, garnish with parsley, and serve.</p> +<p style="font-weight: bold;"> Stewed Eels.</p> +<p>Cut two eels in pieces about four inches long. Put three large +table-spoonfuls of butter into the stew-pan with half a small onion. As +soon as the onion begins to turn yellow stir in two table-spoonfuls of +flour, and stir until brown. Add one pint of stock, if you have it; if +not, use water. Season well with pepper and salt; then put in the eels +and two bay leaves. Cover, and simmer gently three-quarters of an hour. +Heap the eels in the centre of a hot dish, strain the sauce over them +and garnish with toasted bread and parsley. If you wish, add a +table-spoonful of vinegar or lemon juice to the stew.<br> +<br> +</p> +<p style="font-weight: bold;"><big><a name="6OYSTERS"></a>OYSTERS.</big></p> +<p style="font-weight: bold;"> On the Half Shell.</p> +<p>Not until just before serving should they be opened. Marketmen often +furnish some one to do this. Six large oysters are usually allowed each +person. Left in half the shell, they are placed on a dinner plate, with +a thin slice of lemon in the centre of the dish.</p> +<p style="font-weight: bold;"> On a Block of Ice.</p> +<p>Having a perfectly clear and solid block of ice, weighing ten or +fifteen pounds, a cavity is to be made in the top of it in either of two +ways. The first is to carefully chip with an ice pick; the other, to +melt with heated bricks. If the latter be chosen the ice must be put +into a tub or large pan, and one of the bricks held upon the centre of +it until there is a slight depression, yet sufficient for the brick to +rest in. When the first brick is cold remove it, tip the block on one +side, to let off the water, and then use another brick. Continue the +operation till the cavity will hold as many oysters as are to be served. +These should be kept an hour previous in a cool place; should be drained +in a colander, and seasoned with salt, pepper and vinegar. After laying +two folded napkins on a large platter, to prevent the block from +slipping, cover the dish with parsley, so that only the ice is visible. +Stick a number of pinks, or of any small, bright flowers that do not +wilt rapidly, into the parsley. Pour oysters into the space in the top +of the ice, and garnish with thin slices of lemon. This gives an elegant +dish, and does away with the unsightly shells in which raw oysters are +usually served. It is not expensive, for the common oysters do as well +as those of good size. Indeed, as many ladies dislike the large ones, +here is an excellent substitute for serving in the shell, particularly +as the oysters require no seasoning when once on the table. A quart is +enough for a party of ten; but a block of the size given will hold two +quarts.</p> +<p> Roasted Oysters on Toast.</p> +<p>Eighteen large oysters, or thirty small ones, one teaspoonful of +flour, one table-spoonful of butter, salt, pepper, three slices of +toast. Have the toast buttered and on a hot dish. Put the butter in a +small sauce-pan, and when hot, add the dry flour. Stir until smooth, but +not brown; then add the cream, and let it boil up once. Put the oysters +(in their own liquor) into a hot oven, for three minutes; then add them +to the cream. Season, and pour over the toast. Garnish the dish with +thin slices of lemon, and serve very hot. It is nice for lunch or tea.</p> +<p style="font-weight: bold;"> Oysters Panned in their Own Liquor.</p> +<p>Eighteen large, or thirty small, oysters, one table-spoonful of +butter, one of cracker crumbs, salt and pepper to taste, one teaspoonful +of lemon juice, a speck of cayenne. Put the oysters on in their own +liquor, and when they boil up, add seasoning, butter and crumbs. Cook +one minute, and serve on toast.</p> +<p style="font-weight: bold;"> Oysters Panned in the Shell.</p> +<p>Wash the shells and wipe dry. Place them in a pan with the round +shell down. Set in a hot oven for three minutes; then take out, and +remove the upper shell. Put two or three oysters into one of the round +shells, season with pepper and salt, add butter, the size of two peas, +and cover with cracker or bread crumbs. Return to the oven and brown.</p> +<p style="font-weight: bold;"> Oyster Sauté.</p> +<p>Two dozen large, or three dozen small, oysters, two table-spoonfuls +of butter, four of fine cracker crumbs, salt, pepper. Let the oysters +drain in the colander. Then season with salt and pepper and roll in the +crumbs. Have the butter very hot in a frying-pan, and put in enough of +the oysters to cover the bottom of the pan. Fry crisp and brown, being +careful not to burn. Serve on hot, crisp toast.</p> +<p style="font-weight: bold;"> Oysters Roasted in the Shell.</p> +<p>Wash the shells clean, and wipe dry. Place in a baking pan, and put +in a hot oven for about twenty minutes. Serve on hot dishes the moment +they are taken from the oven. Though this is not an elegant dish, many +people enjoy it, as the first and best flavor of the oysters is retained +in this manner of cooking. The oysters can, instead, be opened into a +hot dish and seasoned with butter, salt, pepper and lemon juice. They +should be served immediately.</p> +<p style="font-weight: bold;"> Little Pigs in Blankets.</p> +<p>Season large oysters with salt and pepper. Cut fat English bacon in +very thin slices, wrap an oyster in each slice, and fasten with a little +wooden skewer (toothpicks are the best things). Heat a frying-pan and +put in the "little pigs." Cook just long enough to crisp the +bacon--about two minutes. Place on slices of toast that have been cut +into small pieces, and serve immediately. Do not remove the skewers. +This is a nice relish for lunch or tea; and, garnished with parsley, is +a pretty one. The pan must be very hot before the "pigs" are put in, and +then great care must be taken that they do not burn.</p> +<p style="font-weight: bold;"> Fricasseed Oysters.</p> +<p>One hundred oysters (about two quarts), four large table-spoonfuls +of butter, one teaspoonful of chopped parsley, one table-spoonful of +flour, a speck of cayenne, salt, yolks of three eggs. Brown two +table-spoonfuls of the butter, and add to it the parsley, cayenne and +salt and the oysters, well drained. Mix together the flour and the +remainder of the butter and stir into the oysters when they begin to +curl. Then add yolks, well beaten, and take immediately from the fire. +Serve on a hot dish with a garnish of fried bread and parsley.</p> +<p style="font-weight: bold;"> Creamed Oysters.</p> +<p>A pint of cream, one quart of oysters, a small piece of onion, a +very small piece of mace, a table-spoonful of flour, and salt and pepper +to taste. Let the cream, with the onion and mace, come to a boil. Mix +flour with a little cold milk or cream, and stir into the boiling cream. +Let the oysters come to a boil in their own liquor, and skim carefully. +Drain off all the liquor, and turn the oysters into the cream. Skim out +the mace and onions, and serve.</p> +<p><span style="font-weight: bold;"> Crôustade of Oysters</span>.</p> +<p>Have a loaf of bread baked in a round two-quart basin. When two or +three days old, with a sharp knife cut out the heart of the bread, being +careful not to break the crust. Break up the crumbs very fine, and dry +them slowly in an oven; then quickly fry three cupfuls of them in two +table-spoonfuls of butter. As soon as they begin to look golden and are +crisp, they are done. It takes about two minutes over a hot fire, +stirring all the time. Put one quart of cream to boil, and when it +boils, stir in three table-spoonfuls of flour, which has been mixed with +half a cupful of cold milk. Cook eight minutes. Season well with salt +and pepper. Put a layer of the sauce into the <i>crôustade</i> +then a layer of oysters, which dredge well with salt and pepper; then +another layer of sauce and one of fried crumbs. Continue this until the <i>crôustade</i> +is nearly full, having the last layer a thick one of crumbs. It takes +three pints of oysters for this dish, and about three teaspoonfuls of +salt and half a teaspoonful of pepper. Bake slowly half an hour. Serve +with a garnish of parsley around the dish,</p> +<p style="font-weight: bold;"> Escaloped Oysters.</p> +<p>Two quarts of oysters, half a cupful of butter, half a cupful of +cream or milk, four teaspoonfuls of salt, half a teaspoonful of pepper, +two quarts of stale bread crumbs, and spice, if you choose. Butter the +escalop dishes, and put in a layer of crumbs and then one of oysters. +Dredge with the salt and pepper, and put small pieces of butter here and +there in the dish. Now have another layer of oysters, seasoning as +before; then add the milk, and, finally, a thick layer of crumbs, which +dot with butter. Bake twenty minutes in a rather quick oven. The crumbs +must be light and flakey. The quantity given above is enough to fill two +dishes.</p> +<p style="font-weight: bold;"> Escaloped Oysters, No. 2.</p> +<p>Put a layer of rolled crackers in an oval dish, and then a layer of +oysters, and lay on small pieces of butter. Dredge with salt and pepper, +and moisten well with milk (or equal parts of milk and water). Add +another layer of cracker and of oysters, and butter, dredge and moisten +as before. Continue these alternate layers until the dish is nearly +full; then cover with a thin layer of cracker and pieces of butter. If +the dish be a large one, holding about two quarts, it will require an +hour and a half or two hours to bake.</p> +<p style="font-weight: bold;"> Oysters Served in Escalop Shells.</p> +<p>The shells may be tin, granite-ware, or silver-plated, or, the +natural oyster or scollop shells. The ingredients are: one quart of +oysters, half a pint of cream or milk, one pint of bread crumbs, one +table-spoonful of butter, if cream is used, or three, if milk; salt and +pepper, a grating of nutmeg and two table-spoonfuls of flour. Drain all +the liquor from the oysters into a stew-pan. Let it come to a boil, and +skim; then add the cream or milk, with which the flour should first be +mixed. Let this boil two minutes, and add the butter, salt, pepper and +nutmeg, and then the oysters. Take from the fire immediately. Taste to +see if seasoned enough. Have the shells buttered, and sprinkled lightly +with crumbs. Nearly fill them with the prepared oysters; then cover +thickly with crumbs. Put the shells in a baking-pan, and bake fifteen +minutes. Serve very hot, on a large platter, which garnish with parsley. +The quantity given above will fill twelve common-sized shells.</p> +<p style="font-weight: bold;">Oyster Chartreuse.</p> +<p>One quart of oysters, one pint of cream, one small slice of onion, +half a cupful of milk, whites of four eggs, two table-spoonfuls of +butter, salt, pepper, two table-spoonfuls of flour, one cupful of fine, +dry bread crumbs, six potatoes. Pare and boil the potatoes. Mash fine +and light, and add the milk, salt, pepper, one spoonful of butter, and +then the whites of the eggs, beaten to a stiff froth. Have a two-quart +charlotte russe mould well buttered, and sprinkle the bottom and sides +with the bread crumbs (there must be butter enough to hold the crumbs). +Line the mould with the potato, and let stand for a few minutes. Put the +cream and onion on to boil. Mix the flour with a little cold milk or +cream--about one-fourth of a cupful--and stir into the boiling cream. +Season well with salt and pepper, and cook eight minutes. Let the +oysters come to a boil in their own liquor. Skim them, and drain of all +the juice. Take the piece of onion from the sauce, and add the oysters. +Taste to see if seasoned enough, and turn gently into the mould. Cover +with the remainder of the potato, being careful not to put on too much +at once, as in that case the sauce would be forced to the top. When +covered, bake half an hour in a hot oven. Take from the oven ten minutes +before dishing time, and let it stand on the table. Place a large +platter over the mould and turn both dish and mould at the same time. +Remove the mould very gently. Garnish the dish with parsley, and serve. +A word of caution: Every part of the mould must have a thick coating of +the mashed potato, and when the covering of potato is put on no opening +must be left for sauce to escape.</p> +<p><span style="font-weight: bold;"> To Pickle Oysters</span>.</p> +<p>Two hundred large oysters, half a pint of vinegar, half a pint of +white wine, four spoonfuls of salt, six spoonfuls of whole black pepper +and a little mace. Strain the liquor, and add the above-named +ingredients. Let boil up once, and pour, while boiling hot, over the +oysters. After these have stood ten minutes pour off the liquor, which, +as well as the oysters, should then be allowed to get cold. Put into a +jar and cover tight. The oysters will keep some time.<br> +<br> +</p> +<p style="font-weight: bold;"><big><a name="6LOBSTER"></a>LOBSTER.</big></p> +<p>Lobster, to be eatable, should be perfectly fresh. One of the tests +of freshness is to draw back the tail, for if it springs into position +again, it is safe to think the fish good. The time of boiling varies +with the size of the lobster and in different localities. In Boston, +Rockport and other places on the Massachusetts coast the time is fifteen +or twenty minutes for large lobsters and ten for small. The usual way is +to plunge them into boiling water enough to cover, and to continue +boiling them until they are done. Some people advocate putting the +lobsters into cold water, and letting this come to a boil gradually. +They claim that the lobsters do not suffer so much. This may be so, but +it seems as if death must instantly follow the plunge into boiling +water. Cooking a lobster too long makes it tough and dry. When, on +opening a lobster, you find the meat clinging to the shell, and very +much shrunken, you may be sure the time of boiling was too long. There +are very few modes of cooking lobster in which it should be more than +thoroughly heated, as much cooking toughens it and destroys the fine, +delicate flavor of the meat.</p> +<p style="font-weight: bold;"> To open a lobster.</p> +<p>Separate the tail from the body, and shake out the tom-ally, and, +also, the "coral," if there is any, upon a plate. Then by drawing the +body from the shell with the thumb, and pressing the part near the head +against the shell with the first and second finger, you will free it +from the stomach or "lady." Now split the lobster through the centre +and, with a fork, pick the meat from the joints. Cut the under side of +the tail shell open and take out the meat without breaking. On the upper +part of that end of this meat which joined the body is a small piece of +flesh, which should be lifted; and a strip of meat attached to it should +be turned back to the extreme end of the tail. This will uncover a +little vein, running the entire length, which must be removed. Sometimes +this vein is dark, and sometimes as light as the meat itself. It and the +stomach are the only parts not eatable. The piece that covered the vein +should be turned again into place. Hold the claws on edge on a thick +board, and strike hard with a hammer until the shell cracks. Draw apart, +and take out the meat. If you have the claws lying flat on the board +when you strike, you not only break the shell, but mash the meat, and +thus spoil a fine dish. Remember that the stomach of the lobster is +found near the head, and is a small, hard sack containing poisonous +matter; and that the intestinal vein is found in the tail. These should +always be carefully removed. When lobster is opened in the manner +explained it may be arranged handsomely on a dish, and each person can +season it at the table to suit himself.</p> +<p style="font-weight: bold;"> Lobster Broiled in the Shell.</p> +<p>Divide the tail into two parts, cutting lengthwise. Break the large +claws in two parts, and free the body from the small claws and stomach. +Replace the body in the shell. Put the meat from the claws in half of +the shells it came from, and put the other half of the shells where they +will get hot. Put the lobster into the double broiler, and cook, with +the meat side exposed to the fire, for eight minutes; then turn, and +cook ten minutes longer. Place on a hot dish, and season slightly with +salt and cayenne, and then well with <i>maître d' hôtel</i> +butter. Cover the claws with the hot shells. Garnish the dish with +parsley, and serve.</p> +<p style="font-weight: bold;"> Broiled Lobster.</p> +<p>Split the meat of the tail and claws, and season well with salt and +pepper. Cover with soft butter and dredge with flour. Place in the +broiler, and cook over a bright fire until a delicate brown. Arrange on +a hot dish, pour Bechamel sauce around, and serve.</p> +<p style="font-weight: bold;"> Breaded Lobster.</p> +<p>Split the meat of the tail and claws, and season well with salt and +pepper. Dip in beaten egg and then in bread crumbs, which let dry on the +meat; and then repeat the operation. Place in a frying-basket, and +plunge into boiling fat. Cook till a golden brown--about two minutes. +Serve with Tartare sauce.</p> +<p style="font-weight: bold;"> Stewed Lobster.</p> +<p>The meat of a two and a half pound lobster, cut into dice; two +table-spoonfuls of butter, two of flour, one pint of stock or water, a +speck of cayenne, salt and pepper to taste. Let the butter get hot, and +add the dry flour. Stir until perfectly smooth, when add the water, +gradually, stirring all the while. Season to taste. Add the lobster; +heat thoroughly, and serve.</p> +<p style="font-weight: bold;"> Curry of Lobster.</p> +<p>The meat of a lobster weighing between two and three pounds, one +very small onion, three table-spoonfuls of butter, two of flour, a scant +one of curry powder, a speck of cayenne, salt, a scant pint of water or +stock. Let the butter get hot; and then add the onion, cut fine, and fry +brown. When the onion is cooked add the flour and curry powder, and stir +all together for two minutes. Add stock; cook two minutes, and strain. +Add the meat of lobster, cut into dice, and simmer five minutes. Serve +with a border of boiled rice around the dish.</p> +<p style="font-weight: bold;"> Devilled Lobster in the Shell.</p> +<p>Two lobsters, each weighing about two and a half pounds; one pint of +cream, two table-spoonfuls of butter, two of flour, one of mustard, a +speck of cayenne, salt, pepper, a scant pint of bread crumbs. Open the +lobster and, with a sharp knife, cut the meat rather fine. Be careful, +in opening, not to break the body or tail shells. Wash these shells and +wipe dry; join them in the form of a boat, that they may hold the +prepared meat. Put the cream on to boil. Mix the butter, flour, mustard +and pepper together, and add three spoonfuls of the boiling cream. Stir +all into the remaining cream, and cook two minutes. Add the lobster, +salt and pepper, and boil one minute. Fill the shells with the mixture, +and place in a pan, with something to keep them in position (a few small +stones answer very well). Cover with the bread crumbs, and brown for +twenty minutes in a hot oven. Serve on a long, narrow dish; the body in +the centre, the tails at either end. Garnish with parsley. If for a +large company, it would be best to have a broad dish, and have four +lobsters, instead of two. This is a very handsome dish, and is really +not hard to cook. There is always a little more of the prepared lobster +than will go into the shells without crowding, and this is nice warmed +and served on slices of crisp toast.</p> +<p style="font-weight: bold;"> Escaloped Lobster.</p> +<p>Prepare the lobster as for devilling, omitting, however, the +mustard. Turn into a buttered escollop dish, and cover thickly with +crumbs. Brown in a hot oven, and serve.</p> +<p>White stock may be used instead of the cream. Many people who cannot +eat lobster when prepared with cream or milk, find it palatable when +prepared with stock or water.</p> +<p style="font-weight: bold;"> Lobster Cutlets.</p> +<p>A lobster weighing between two and a half and three pounds, three +table-spoonfuls of butter, half a cupful of stock or cream, one heaping +table-spoonful of flour, a speck of cayenne, salt, two eggs, about a +pint of bread crumbs, twelve sprigs of parsley. Cut the meat of the +lobster into fine dice, and season with salt and pepper. Put the butter +on to heat. Add the flour, and when smooth, add the stock and one +well-beaten egg. Season. Boil up once, add the lobster, and take from +the fire immediately. Now add a table-spoonful of lemon juice. Butter a +platter, and pour the mixture upon it, to the thickness of about an +inch. Make perfectly smooth with a knife, and set away to cool. When +cool, cut into chops, to resemble cutlets. Dip in beaten egg and then in +bread crumbs, being sure to have every part covered. Place in the +frying-basket and plunge into boiling fat. Cook till a rich brown. It +will take about two minutes. Drain for a moment in the basket; then +arrange on a hot dish, and put part of a small claw in each one, to +represent the bone in a cutlet. Put the parsley in the basket and plunge +for a moment into the boiling fat. Garnish with this, or, pour a white +or Bechamel sauce around the dish, and garnish with fresh parsley. The +quantity given will make six or seven cutlets.</p> +<p style="font-weight: bold;"> Canned Lobster.</p> +<p>Canned lobster can be used for cutlets, stews, curries and patties, +can be escaloped, or served on toast.<br> +<br> +</p> +<p style="font-weight: bold;"><big><a name="6OTHER"></a> OTHER +SHELL-FISH.</big></p> +<p style="font-weight: bold;"> Stewed Terrapins.</p> +<p>Put them into boiling water, and boil rapidly for ten or fifteen +minutes, or until the nails will come out and the black skin rub +off--the time depending upon the size of the fish. After this, put into +fresh boiling water, and boil until the under shell cracks, which will +be about three-quarters of an hour. Remove the under shell, throw away +the sand and gall bags, take out intestines, and put the terrapins to +boil again in the same water for an hour. Pick liver and meat from upper +shell. Cut the intestines in small pieces, and add to this meat. Pour +over all a quantity of the liquor in which the intestines were boiled +sufficient to make very moist. Put away until the next day. For each +terrapin, if of good size, a gill of cream and of wine, half a cupful of +butter, yolks of two hard-boiled eggs, rubbed smooth, salt, pepper and +cayenne are needed. Pour over the terrapin, let it come to a boil, and +serve,--[Mrs. Furness, of Philadelphia.]</p> +<p style="font-weight: bold;"> Soft-Shell Crabs.</p> +<p>Lift the shell at both sides and remove the spongy substance found +on the back. Then pull off the "apron," which will be found on the under +side, and to which is attached a substance like that removed from the +back. Now wipe the crabs, and dip them in beaten egg, and then in fine +bread or cracker crumbs. Fry in boiling fat from eight to ten minutes, +the time depending upon the size of the crabs. Serve with Tartare sauce. +Or, the egg and bread crumbs may be omitted. Season with salt and +cayenne, and fry as before,</p> +<p>When broiled, crabs are cleaned, and seasoned with salt and cayenne; +are then dropped into boiling water for one minute, taken up, and +broiled over a hot fire for eight minutes. They are served with <i>maître +d' hôtel</i> butter or Tartare sauce.<br> +<br> +</p> +<p style="font-weight: bold;"><big><big><a name="MEATS"></a> MEATS.</big></big></p> +<p style="font-weight: bold;"><big><a name="7BOILING"></a>BOILING.</big></p> +<p>All pieces, unless very salt, should be plunged into boiling water, +and boiled rapidly for fifteen minutes, to harden the albumen that is on +the outside, and thus keep in the juices. The kettle should then be put +back where it will just simmer, for meat that is boiled rapidly becomes +hard and stringy, while that which is kept just at the boiling point +(where the water hardly bubbles) will cut tender and juicy, provided +there is any juiciness in it at the beginning. White meats, like mutton +and poultry, are improved in appearance by having rice boiled with them; +or, a still better way is to thickly flour a piece of coarse cotton +cloth, pin the meat in it, and place in the boiling water. Meat cooked +in this way will be extremely juicy.</p> +<p style="font-weight: bold;"> Leg of Mutton.</p> +<p>Cook, as directed, in boiling water to cover. A leg that weighs +eight or nine pounds will cook in one hour and a quarter if it is wanted +done rare. Allow five minutes for every additional pound. Save the water +for soups.</p> +<p style="font-weight: bold;"> Lamb.</p> +<p>Cook the same as mutton. Serve with drawn butter.</p> +<p style="font-weight: bold;"> Boiled Ham.</p> +<p>Wash the ham very clean, and put on with cold water to cover. Simmer +gently five hours, and set the kettle aside for one or two hours. When +nearly cold, take out the ham and draw off the skin. Cover with cracker +crumbs and about three table-spoonfuls of sugar. Place in the oven, in a +baking-pan, for thirty or forty minutes. Many people stick cloves into +the fat part of the ham, and use only a few crumbs. The time given is +for a ham weighing about twelve pounds; every pound over that will +require fifteen minutes more. The fish kettle comes next to a regular +ham kettle, and answers quite as well as both. If you have neither +kettle, and no pot large enough to hold all the meat, cut off the +knuckle, which will cook in about two hours. But this rather hurts the +flavor and appearance of the dish.</p> +<p style="font-weight: bold;"> Salt Tongue.</p> +<p>Soak over night, and cook from five to six hours. Throw into cold +water and peel off the skin.</p> +<p style="font-weight: bold;"> Fresh Tongue.</p> +<p>Put into boiling water to cover, with two table-spoonfuls of salt. +Cook from five to six hours. Skin the same as salt tongue.</p> +<p style="font-weight: bold;"> Corned Beef.</p> +<p>Wash, and put into cold water, if very salt; but such a piece as one +finds in town and city shops, and which the butchers corn themselves, +put into boiling water. Cook very slowly for six hours. This time is for +a piece weighing eight or ten pounds. When it is to be served cold let +it stand for one or two hours in the water in which it was boiled. If +the beef is to be pressed, get either a piece of the brisket, flank or +rattle-ran. Take out the bones, place in a flat dish or platter, put a +tin sheet on top, and lay on it two or three bricks. If you have a +corned beef press, use that, of course.<br> +<br> +</p> +<p style="font-weight: bold;"><big><a name="7ROASTING"></a>ROASTING.</big></p> +<p>There are two modes of roasting: one is to use a tin Kitchen before +an open fire, and the other and more common way is to use a very hot +oven. The former gives the more delicious favor, but the second is not +by any means a poor way, if the meat is put on a rack, and basted +constantly when in the oven. A large piece is best for roasting, this +being especially true of beef. When meat is cooked in a tin kitchen it +requires more time, because the heat is not equally distributed, as it +is in the oven.</p> +<p>To prepare for roasting: Wipe the meat with a wet towel. Dredge on +all sides with salt, pepper and flour; and if the kitchen is used, +dredge the flour into that. Run the spit through the centre of the meat, +and place very near the fire at first, turning as it browns. When the +flour in the kitchen is browned, add a pint of hot water, and baste +frequently with it, dredging with salt and flour after each basting. +Roast a piece of beef weighing eight pounds fifty minutes, if to be +rare, but if to be medium, roast one hour and a quarter, and ten minutes +for each additional pound.</p> +<p style="font-weight: bold;"> Roasting in the Oven.</p> +<p>Prepare the meat as before. Have a rack that will fit loosely into +the baking-pan. Cover the bottom of the pan rather lightly with flour, +put in rack, and then meat Place in a very hot oven for a few minutes, +to brown the flour in the pan, and then add hot water enough to cover +the bottom of the pan. Close the oven; and in about ten minutes, open, +and baste the meat with the gravy. Dredge with salt, pepper and flour. +Do this every fifteen minutes; and as soon as one side of the meat is +brown, turn, and brown the other. Make gravy as before. Allow a quarter +of an hour less in the oven than in the tin kitchen. The heat for +roasting must be very great at first, to harden the albumen, and thus +keep in the juices. After the meat is crusted over it is not necessary +to keep up so great a heat, but for rare meats the heat must, of course, +be greater than for those that are to be well done. The kitchen can be +drawn back a little distance from the fire and the drafts closed. +Putting salt on fresh meat draws out the juices, but by using flour a +paste is formed, which, keeps in all the juices and also enriches and +browns the piece. Never roast meat without having a rack in the pan. If +meat is put into the water in the pan it becomes soggy and looses its +flavor. A meat rack costs not more than thirty or forty cents, and the +improvement in the looks and flavor of a piece of meat is enough to pay +for it in one roasting. The time given for roasting a piece of beef is +for rib roasts and sirloin. The same weight in the face or the back of +the rump will require twenty minutes longer, as the meat on these cuts +is in a very compact form. If a saddle or loin of mutton is to be +roasted, cook the same time as beef if the weight is the same; but if a +leg is to be roasted, one hour and a quarter is the time. Lamb should be +cooked an hour and a half; veal, two hours and three-quarters; pork, +three hours and a quarter. Ten minutes before dishing the dinner turn +the gravy into a sauce-pan, skim off all the fat, and set on the stove. +Let it come to a boil; then stir in one table-spoonful of flour, mixed +with half a cupful of cold water. Season with salt and pepper, and cook +two minutes. Serve the meat on a hot dish and the gravy in a hot tureen.</p> +<p style="font-weight: bold;"> Boiled Rib Roast.</p> +<p>Either have the butcher remove the bones, or do it your-self by +slipping a sharp knife between the flesh and bones--a simple matter with +almost any kind of meat. Roll up the piece and tie with strong twine. +Treat the same as plain roast beef, giving the same time as if it were a +piece of rump (one hour and a half for eight pounds), as the form it is +now in does not readily admit the heat to all parts. This piece of beef +can be larded before roasting, or it can be larded and braised. Serve +with tomato or horse-radish sauce.</p> +<p style="font-weight: bold;"> Roast Beef, with Yorkshire Pudding.</p> +<p>A rib or sirloin roast should be prepared as directed for roasting. +When within three-quarters of an hour of being done, have the pudding +made. Butter a pan like that in which the meat is being cooked, and pour +in the batter. Put the rack across the pan, not in it. Place the meat on +the rack, return to the oven, and cook forty-five minutes. If you have +only one pan, take up the meat, pour off the gravy and put in the +pudding. Cut in squares, and garnish the beef with these. Another method +is to have a pan that has squares stamped in it. This gives even squares +and crust on all the edges, which baking in the flat pan does not. When +the meat is roasted in the tin-kitchen, let the pudding bake in the oven +for half an hour, and then place it under the meat to catch the +drippings.</p> +<p>For the Yorkshire pudding, one pint of milk, two-thirds of a cupful +of flour, three eggs and one scant teaspoonful of salt will be needed. +Beat the eggs very light. Add salt and milk, and then pour about half a +cupful of the mixture upon the flour; and when perfectly smooth, add the +remainder. This makes a small pudding--about enough for six persons. +Serve it hot.</p> +<p style="font-weight: bold;"> Fillet of Veal, Roasted.</p> +<p>About eight or ten pounds of the fillet, ham force-meat (see rule +for force-meat), half a cupful of butter, half a teaspoonful of pepper, +two table-spoonfuls of salt, two lemons, half a pound of salt pork. Rub +the salt and pepper into the veal; then fill the cavity, from which the +bone was taken, with the force-meat. Skewer and tie the fillet into a +round shape. Cut the pork in thin slices, and put half of these on a tin +sheet that will fit into the dripping pan; place this in the pan, and +the fillet on it. Cover the veal with the remainder of the pork. Put hot +water enough in the pan to just cover the bottom, and place in the oven. +Bake slowly for four hours, basting frequently with the gravy in the +pan, and with salt, pepper and flour. As the water in the pan cooks +away, it must be renewed, remembering to have only enough to keep the +meat and pan from burning. After it has been cooking three hours, take +the pork from the top of the fillet, spread the top thickly with butter +and dredge with flour. Repeat this after thirty minutes, and then brown +handsomely. Put the remainder of the butter, which should be about three +table-spoonfuls, in a sauce-pan, and when hot, add two heaping +table-spoonfuls of flour, and stir until dark brown. Add to it half a +pint of stock or water; stir a minute, and set back where it will keep +warm, but not cook. Now take up the fillet, and skim all the fat off of +the gravy; add water enough to make half a pint of gravy, also the sauce +just made. Let this boil up, and add the juice of half a lemon, and more +salt and pepper, if needed. Strain, and pour around the fillet. Garnish +the dish with potato puffs and slices of lemon.</p> +<p style="font-weight: bold;"> Roast Ham.</p> +<p>Prepare the ham as for boiling, and if it is of good size (say ten +pounds), boil three hours. Remove the skin, and put the ham in a baking +pan. Let it cook two hours in a moderate oven. Serve with champagne +sauce.<br> +<br> +</p> +<p style="font-weight: bold;"><big><a name="7BROILING"></a> BROILING.</big></p> +<p>The fire for broiling must be clear, and for meats it must be hotter +and brighter than for fish. Coals from hard wood or charcoal are best, +but in all large towns and cities hard coal is nearly always used, +except in hotels and restaurants, where there is usually a special place +for broiling with charcoal. The double broiler is the very best thing in +the market for broiling meats and fish. When the meat is placed in it, +and the slide is slipped over the handles, all there is to do is to hold +the broiler over the fire, or, if you have an open range, before the +fire. A fork or knife need not go near the meat until it is on the dish. +A great amount of the juice is saved. With the old-fashioned gridirons +it is absolutely necessary to stick a fork into the meat to turn it, and +although there are little grooves for the gravy to run into, what is +saved in this way does not compare with what is actually kept within the +meat where the double broiler is used. Professional cooks can turn a +steak without running a fork into the meat, but not one in a hundred +common cooks can do it.</p> +<p style="font-weight: bold;"> Mutton Chops.</p> +<p>Sprinkle the chops with salt, pepper and flour. Put them in the +double broiler. Broil over or before the fire for eight minutes. Serve +on a <i>hot</i> dish with butter, salt and pepper for tomato sauce. The +fire for chops should not be as hot as for steak. Chops can be seasoned +with salt and pepper, wrapped in buttered paper and broiled ten minutes +over a hot fire.</p> +<p style="font-weight: bold;"> Beef Steak.</p> +<p>Have it cut thick. It will never be good, rich and juicy if only +from one-fourth to one-half an inch thick. It ought to be at least +three-quarters of an inch thick. Trim off any suet that may be left on +it, and dredge with salt, pepper and flour. Cook in the double broiler, +over or before clear coals, for ten minutes, if to be rare, twelve, if +to be rather well done. Turn the meat constantly. Serve on a hot dish +with butter and salt, or with mushroom sauce, <i>maitre d' Hôtel</i> +butter or tomato sauce. Do not stick a knife or fork into the meat to +try it. This is the way many people spoil it. Pounding is another bad +habit: much of the juice of the meat is lost. When, as it sometimes +happens, there is no convenience for broiling, heat the frying pan very +hot, then sprinkle with salt, and lay in the steak. Turn frequently.<br> +<br> +</p> +<p style="font-weight: bold;"><big><a name="7MISCELLANEOUS"></a> +MISCELLANEOUS MODES.</big></p> +<p style="font-weight: bold;"> Braised Beef.</p> +<p>Take six or eight pounds of the round or the face of the rump, and +lard with quarter of a pound of salt pork. Put six slices of pork in the +bottom of the braising pan, and as soon as it begins to fry, add two +onions, half a small carrot and half a small turnip, all cut fine. Cook +these until they begin to brown; then draw them to one side of the pan +and put in the beef, which has been well dredged with salt, pepper and +flour. Brown on all sides, and then add one quart of boiling water and a +bouquet of sweet herbs; cover, and cook <i>slowly</i> in the oven for +four hours, basting every twenty minutes. Take up, and finish the gravy +as for braised tongue. Or, add to the gravy half a can of tomatoes, and +cook for ten minutes. Strain, pour around the beef, and serve.</p> +<p style="font-weight: bold;"> Fricandeau of Veal.</p> +<p>Have a piece of veal, weighing about eight pounds, cut from that +part of the leg called the cushion. Wet the vegetable masher, and beat +the veal smooth; then lard one side thickly. Put eight slices of pork in +the bottom of the braising-pan; place the veal on this, larded side up. +Add two small onions, half a small turnip, two slices of carrot, one +clove and a bouquet of sweet herbs--these to be at the sides of the +meat, not on top; and one quart of white stock or water. Dredge with +salt, pepper and flour. Cover, and place in a rather moderate oven. Cook +three hours, basting every fifteen minutes. If cooked rapidly the meat +will be dry and stringy, but if slowly, it will be tender and juicy. +When done, lift carefully from the pan. Melt four table-spoonfuls of +glaze, and spread on the meat with a brush. Place in the open oven for +five minutes. Add one cupful of hot water to the contents of the +braising-pan. Skim off all the fat, and then add one heaping teaspoonful +of corn-starch, which has been mixed with a little cold water. Let it +boil one minute; then strain, and return to the fire. Add two +table-spoonfuls of glaze, and when this is melted, pour the sauce around +the fricandeau, and serve. Potato balls, boiled for twelve minutes in +stock, and then slightly browned in the oven, make a pretty garnish for +this dish. It is also served on a bed of finely-chopped spinach or +mashed potatoes.</p> +<p style="font-weight: bold;"> Leg of Lamb à la Française.</p> +<p>Put a leg of lamb, weighing about eight pounds, in as small a kettle +as will hold it. Put in a muslin bag one onion, one small white turnip, +a few green celery leaves, three sprigs each of sweet marjoram and +summer savory, four cloves and twelve allspice. Tie the bag and place it +in the kettle with the lamb; then pour on two quarts of boiling water. +Let this come to a boil, and then skim carefully. Now add four heaping +table-spoonfuls of flour, which has been mixed with one cupful of cold +water, two table-spoonfuls of salt and a speck of cayenne. Cover tight, +and set back where it will just simmer for four hours. In the meantime +make a pint and a half of veal or mutton force-meat, which make into +little balls and fry brown. Boil six eggs hard. At the end of four hours +take up the Iamb. Skim all the fat off of the gravy and take out the bag +of seasoning. Now put the kettle where the contents will boil rapidly +for ten minutes. Put three table-spoonfuls of butter in the frying-pan, +and when hot, stir in two of flour; cook until a dark brown, but not +burned, and stir into the gravy. Taste to see if seasoned enough. Have +the whites and yolks of the hard-boiled eggs chopped separately. Pour +the gravy over the lamb; then garnish with the chopped eggs, making a +hill of the whites, and capping it with part of the yolks. Sprinkle the +remainder of the yolks over the lamb. Place the meat balls in groups +around the dish. Garnish with parsley, and serve.</p> +<p style="font-weight: bold;"> Braised Breast of Lamb.</p> +<p>With a sharp knife, remove the bones from a breast of lamb; then +season it well with salt and pepper, and roll up and tie firmly with +twine. Put two table-spoonfuls of butter in the braising-pan, and when +melted, add one onion, one slice of carrot and one of turnip, all cut +fine. Stir for five minutes, and then put in the lamb, with a thick +dredging of flour. Cover, and set back, where it will not cook rapidly, +for half an hour; then add one quart of stock or boiling water, and +place in the oven, where it will cook <i>slowly</i>, for one hour. +Baste often. Take up the meat, skim all the fat off of the gravy, and +then put it where it will boil rapidly for five minutes. Take the string +from the meat. Strain the gravy, and pour over the dish. Serve very hot. +Or serve with tomato or Bechamel sauce. The bones should be put in the +pan with the meat, to improve the gravy.</p> +<p style="font-weight: bold;"> Beef Stew.</p> +<p>Two pounds of beef (the round, flank, or any cheap part; if there is +bone in it, two and a half pounds will be required), one onion, two +slices of carrot, two of turnip, two potatoes, three table-spoonfuls of +flour, salt, pepper, and a generous quart of water. Cut all the fat from +the meat, and put it in a stew-pan; fry gently for ten or fifteen +minutes. In the meantime cut the meat in small pieces, and season well +with salt and pepper, and then sprinkle over it two table-spoonfuls of +flour. Cut the vegetables in very small pieces, and put in the pot with +the fat. Fry them five minutes, stirring well, to prevent burning. Now +put in the meat, and move it about in the pot until it begins to brown; +then add the quart of boiling water. Cover; let it boil up once, skim, +and set back, where it will just bubble, for two and a half hours. Add +the potatoes, cut in thin slices, and one table-spoonful of flour, which +mix smooth with half a cupful of cold water, pouring about one-third of +the water on the flour at first, and adding the rest when perfectly +smooth. Taste to see if the stew is seasoned enough, and if it is not, +add more salt and pepper. Let the stew come to a boil again, and cook +ten minutes; then add dumplings. Cover tightly, and boil rapidly ten +minutes longer.</p> +<p>Mutton, lamb or veal can be cooked in this manner. When veal is +used, fry out two slices of pork, as there will not be much fat on the +meat. Lamb and mutton must have some of the fat put aside, as there is +so much on these meats that they are otherwise very gross.</p> +<p style="font-weight: bold;"> Irish Stew.</p> +<p>About two pounds of the neck of mutton, four onions, six large +potatoes, salt, pepper, three pints of water and two table-spoonfuls of +flour. Cut the mutton in handsome pieces. Put about half the fat in the +stew-pan, with the onions, and stir for eight or ten minutes over a hot +fire; then put in the meat, which sprinkle with the flour, salt and +pepper. Stir ten minutes, and add the water, boiling. Set for one hour +where it will simmer; then add the potatoes, peeled, and cut in +quarters. Simmer an hour longer, and serve. You can cook dumplings with +this dish, if you choose. They are a great addition to all kinds of +stews and ragouts.</p> +<p style="font-weight: bold;"> Toad in the Hole.</p> +<p>This is an English dish, and a good one, despite the unpleasant +name. One pound of round steak, one pint of milk, one cupful of flour, +one egg, and salt and pepper. Cut the steak into dice. Beat the egg very +light; add milk to it, and then half a teaspoonful of salt. Pour upon +the flour, gradually, beating very light and smooth. Butter a two-quart +dish, and in it put the meat. Season well, and pour over it the batter. +Bake an hour in a moderate oven. Serve hot. This dish can be made with +mutton and lamb in place of steak.</p> +<p style="font-weight: bold;"> Scotch Roll.</p> +<p>Remove the tough skin from about five pounds of the flank of beef. A +portion of the meat will be found thicker than the rest. With a sharp +knife, cut a thin layer from the thick part, and lay upon the thin. Mix +together three table-spoonfuls of salt, one of sugar, half a teaspoonful +of pepper, one-eighth of a teaspoonful of clove and one teaspoonful of +summer savory. Sprinkle this over the meat, and then sprinkle with three +table-spoonfuls of vinegar. Roll up, and tie with twine. Put away in a +cold place for twelve hours When it has stood this time, place in a +stew-pan, with boiling water to cover, and simmer gently for three hours +and a half. Mix four heaping table-spoonfuls of flour with half a cupful +of cold water, and stir into the gravy. Season to taste with salt and +pepper. Simmer half an hour longer. This dish is good hot or cold.<br> +<br> +</p> +<p style="font-weight: bold;"><big><big><a name="POULTRY"></a> POULTRY +AND GAME.</big></big></p> +<p style="font-weight: bold;"> To Clean and Truss Poultry.</p> +<p>First singe, by holding the bird over a blazing paper. It is best to +do this over the open stove, when all the particles of burnt paper will +fall into the fire. Next open the vent and draw out the internal organs, +if this has not been done at the butcher's. Be careful not to break the +gall bladder. Wash quickly in one water. If there are large black +pin-feathers, take out what you can with the point of a knife, (it is +impossible to get out all). Cut the oil bag from the tail. Be sure that +you have taken out every part of the wind-pipe, the lights and crop. +Turn the skin back, and cut the neck quite short. Fill the crop with +dressing, and put some in the body also. With a short skewer, fasten the +legs together at the joint where the feet were cut off. [Be careful, in +cutting off the feet of game or poultry, to cut in the joint. If you cut +above, the ligaments that hold the flesh and bones together will be +severed, and in cooking, the meat will shrink, leaving a bare, unsightly +bone. Besides, you will have nothing to hold the skewer, if the +ligaments are cut off.] Run the skewer into the bone of the tail, and +tie firmly with a long piece of twine. Now take a longer skewer, and run +through the two wings, fastening them firmly to the sides of the bird. +With another short skewer, fasten the skin of the neck on to the +back-bone. Place the bird on its breast, and draw the strings, with +which the legs were tied, around the skewers in the wings and neck; pass +them across the back three times, and tie very tightly. By following +these directions, you will have the bird in good shape, and all the +strings on the back, so that you will avoid breaking the handsome crust +that always forms on properly basted and roasted poultry. When cooked, +first cut the strings, then draw out the skewers. The fat that comes +from the vent and the gizzard of chickens, should be tried out +immediately and put away for shortening and frying. That of geese, +turkeys and ducks is of too strong a flavor to be nice in cookery.</p> +<p>To clean the giblets: Cut the gall-bag from the lobe of the liver, +cutting a little of the liver with it, so as not to cut into the bag. +Press the heart between the finger and thumb, to extract all the blood. +With a sharp knife, cut lightly around the gizzard, and draw off the +outer coat, leaving the lining coat whole. If you cannot do that (and it +does require practice), cut in two, and after removing the filling, take +out the lining. When the poultry is to be boiled, and is stuffed, the +vent must be sewed with mending cotton or soft twine. Unless the bird is +full of dressing, this will not be necessary in roasting.</p> +<p style="font-weight: bold;"> Fowl and Pork.</p> +<p>Clean and truss, pin in the floured cloth and put into water in +which one pound of rather lean pork has been boiling three hours. The +time of cooking depends upon the age of the fowl. If they are not more +than a year old an hour and a half will be enough, but if very old they +may need three hours. The quantity of pork given is for only a pair of +fowl, and more must be used if a large number of birds be cooked. Serve +with egg sauce. The liquor should be saved for soups.</p> +<p style="font-weight: bold;"> Boiled Fowl with Macaroni.</p> +<p>Break twelve sticks of macaroni in pieces about two inches long; +throw them into one quart of boiling water, add a table-spoonful of salt +and half a table-spoonful of pepper. Boil rapidly for twelve minutes; +then take up, and drain off all the water. Season with one +table-spoonful of butter and one teaspoonful of salt. After the fowl +have been singed and cleaned, stuff with the macaroni. Truss them, and +then pin in a floured cloth and plunge into enough boiling water to +cover them. Boil rapidly for fifteen minutes; then set back where they +will just simmer for from one and a half to two and a half hours. The +time of cooking depends upon the age of the birds. Serve with an egg or +Bechamel sauce. The quantity of macaroni given is for two fowl. Plain +boiled macaroni should be served with this dish.</p> +<p style="font-weight: bold;"> Boiled Turkey with Celery.</p> +<p>Chop half a head of celery very fine. Mix with it one quart of bread +crumbs, two scant table-spoonfuls of salt, half a teaspoonful of pepper, +two heaping table-spoonfuls of butter and two eggs. Stuff the turkey +with this; sew up and truss. Wring a large square of white cotton cloth +out of cold water, and dredge it thickly with flour. Pin the turkey in +this, and plunge into boiling water. Let it boil rapidly for fifteen +minutes; then set back where it will simmer. Allow three hours for a +turkey weighing nine pounds, and twelve minutes for every additional +pound. Serve with celery sauce. The stuffing may be made the same as +above, only substitute oysters for celery, and serve with oyster sauce.</p> +<p style="font-weight: bold;"> Boiled Turkey.</p> +<p>Clean and truss the same as for roasting. Rub into it two spoonfuls +of salt, and put into boiling water to cover. Simmer gently three hours, +if it weighs nine or ten pounds, and is tender. If old and tough it will +take longer. Serve with oyster, celery or egg sauce. Pour some of the +sauce over the turkey, and serve the rest in a gravy boat.</p> +<p style="font-weight: bold;"> Roast Turkey.</p> +<p>Proceed the same with a turkey as with a chicken, allowing one hour +and three-quarters for a turkey weighing eight pounds, and ten minutes +for every additional pound.</p> +<p style="font-weight: bold;"> Roast Turkey with Chestnut Stuffing and +Sauce.</p> +<p>Clean the turkey, and lard the breast. Throw fifty large chestnuts +into boiling water for a few minutes; then take them up, and rub off the +thin, dark skin. Cover them with boiling water, and simmer for one hour; +take them up, and mash fine. Chop one pound of veal and half a pound of +salt pork very fine. Add half of the chestnuts to this, and add, also, +half a teaspoonful of pepper, two table-spoonfuls of salt and one cupful +of stock or water. Stuff the turkey with this. Truss, and roast as +already directed. Serve with a chestnut sauce. The remaining half of the +chestnuts are for this sauce.</p> +<p><span style="font-weight: bold;"> Boned Turkey. </span><br> +</p> +<p>Get a turkey that has not been frozen (freezing makes it tear +easily). See that every part is whole; one with a little break in the +skin will not do. Cut off the legs, in the joints, and the tips of the +wings. Do not draw the bird. Place it on its breast, and with a small, +sharp boning knife, cut in a straight line through to the bone, from the +neck down to that part of the bird where there is but little flesh, +where it is all skin and fat. Begin at the neck, and run the knife +between the flesh and the bones until you come to the wing. Then cut the +ligaments that hold the bones together and the tendons that hold the +flesh to the bones. With the thumb and fore-finger, <i>press</i> the +flesh from the smooth bone. When you come to the joint, carefully +separate the ligaments and remove the bone. Do not try to take the bone +from the next joint, as that is not in the way when carving, and it +gives a more natural shape to the bird. Now begin at the wish-bone, and +when that is free from the flesh, run the knife between the sides and +the flesh, always using the fingers to press the meat from the smooth +bones, as, for instance, the breast-bone and lower part of the sides. +Work around the legs the same as you did around the wings, always using +great care at the joints not to cut the skin. Drawing out the leg bones +turns that part of the bird inside out. Turn the bird over, and proceed +in the same manner with the other side. When all is detached, carefully +draw the skin from the breast-bone; then run the knife between the fat +and bone at the rump, leaving the small bone in the extreme end, as it +holds the skewers. Carefully remove the flesh from the skeleton, and +turn it right side out again. Rub into it two table-spoonfuls of salt +and a little pepper, and fill with dressing. Sew up the back and neck +and then the vent. Truss the same as if not boned. Take a strong piece +of cotton cloth and pin the bird firmly in it, drawing very tight at the +legs, as this is the broadest place, and the shape will not be good +unless this precaution be taken. Steam three hours, and then place on a +buttered tin sheet, which put in a baking pan. Baste well with butter, +pepper, salt and flour. Roast one hour, basting every ten minutes, and +twice with stock. When cold, remove the skewers and strings, and garnish +with aspic jelly, cooked beets and parsley. To carve: First cut off the +wings, then about two thick slices from the neck, where it will be quite +fat, and then cut in thin slices. Serve jelly with each plate.</p> +<p>Filling for a turkey weighing eight pounds: The flesh of one chicken +weighing four pounds, one pound of clear veal, half a pound of clear +salt pork, one small capful of cracker crumbs, two eggs, one cupful of +broth, two and a half table-spoonfuls of salt, half a teaspoonful of +pepper, one teaspoonful of summer savory, one of sweet majoram, one of +thyme, half a spoonful of sage, and, if you like, one table-spoonful of +capers, one quart of oysters and two table-spoonfuls of onion juice. +Have the meat uncooked and free from any tough pieces. Chop <i>very</i> +fine. Add seasoning, crackers, etc., mix thoroughly, and use. If oysters +are used, half a pound of the veal must be omitted. Where one cannot eat +veal, use chicken instead. Veal is recommended for its cheapness. Why +people choose boned turkey instead of a plain roast turkey or chicken, +is not plain, for the flavor is not so good; but at the times and places +where boned birds are used, it is a very appropriate dish. That is, at +suppers, lunches and parties, where the guests are served standing, it +is impracticable to provide anything that cannot be broken with a fork +or spoon; therefore, the advantage of a boned turkey, chicken, or bird, +is apparent. One turkey weighing eight pounds before being boned, will +serve thirty persons at a party, if there are, also, say oysters, rolls, +coffee, ices, cake and cream. If the supper is very elaborate the turkey +will answer for one of the dishes for a hundred or more persons. If +nothing more were gained in the boning of a bird, the knowledge of the +anatomy and the help this will give in carving, pay to bone two or three +chickens. It is advisable to bone at least two fowls before trying a +turkey, for if you spoil them there is nothing lost, as they make a stew +or soup.</p> +<p>Aspic jelly: One and a half pints of clear stock--beef if for amber +jelly, and chicken or veal if for white; half a box of gelatine, the +white of one egg, half a cupful of cold water, two cloves, one large +slice of onion, twelve pepper-corns, one stalk of celery, salt. Soak +gelatine two hours in the cold water. Then put on with other +ingredients, the white of the egg being beaten with one spoonful of the +cold stock. Let come to a boil, and set back where it will just simmer +for twenty minutes. Strain through a napkin, turn into a mould or +shallow dish, and put away to harden. The jelly can be made with the +bones of the turkey and chicken, by washing them, covering with cold +water and boiling down to about three pints; by then straining and +setting away to cool, and in the morning skimming off all the fat and +turning off the clear stock. The bones may, instead, be used for a soup.</p> +<p style="font-weight: bold;"> Roast Goose.</p> +<p>Stuff the goose with a potato dressing made in the following manner: +Six potatoes, boiled, pared and mashed fine and light; one +table-spoonful of salt, one teaspoonful of pepper, one spoonful of sage, +two table-spoonfuls of onion juice, two of butter. Truss, and dredge +well with salt, pepper and flour. Roast before the fire (if weighing +eight pounds) one hour and a half; in the oven, one hour and a quarter. +Make gravy the same as for turkey. No butter is required for goose, it +is so fat. Serve with apple sauce. Many people boil the goose half an +hour before roasting, to take away the strong flavor. Why not have +something else if you do not like the real flavor of the goose?</p> +<p style="font-weight: bold;"> Roast Duck.</p> +<p>Ducks, to be good, must be cooked rare: for this reason it is best +not to stuff. If, however, you do stuff them, use the goose dressing, +and have it very hot. The better way is to cut an onion in two, and put +into the body of the bird; then truss, and dredge with salt, pepper and +flour, and roast, if before the fire, forty minutes, and if in the oven, +thirty minutes. The fire must be very hot if the duck be roasted in the +kitchen, and if in the oven, this must be a quick one. Serve with +currant jelly and a sauce made the same as for turkey.</p> +<p style="font-weight: bold;"> Roast Chicken.</p> +<p>Clean the chicken, and stuff the breast and part of the body with +dressing made as follows: For a pair of chickens weighing between seven +and eight pounds, take one quart of stale bread (being sure not to have +any hard pieces), and break up in very fine crumbs. Add a table-spoonful +of salt, a scant teaspoonful of pepper, a teaspoonful of chopped +parsley, half a teaspoonful of powdered sage, one of summer savory and a +scant half cupful of butter. Mix well together. This gives a rich +dressing that will separate like rice when served. Now truss the +chickens, and dredge well with salt. Take soft butter in the hand, and +rub thickly over the chicken; then dredge rather thickly with flour. +Place on the side, on the meat rack, and put into a hot oven for a few +moments, that the flour in the bottom of the pan may brown. When it is +browned, put in water enough to cover the pan. Baste every fifteen +minutes with the gravy in the pan, and dredge with salt, pepper and +flour. When one side is browned, turn, and brown the other. The last +position in which the chicken should bake is on its back, that the +breast may be nicely frothed and browned. The last basting is on the +breast, and should be done with soft butter, and the breast should be +dredged with flour. Putting the butter on the chicken at first, and then +covering with flour, makes a paste, which keeps the juices in the +chicken, and also supplies a certain amount of rich basting that is +absorbed into the meat. It really does not take as much butter to baste +poultry or game in this manner as by the old method of putting it on +with a spoon after the bird began to cook. The water in the pan must +often be renewed; and always be careful not to get in too much at a +time. It will take an hour and a quarter to cook a pair of chickens, +each weighing between three and a half and four pounds; anything larger, +an hour and a half. A sure sign that they are done is the readiness of +joints to separate from the body. If the chickens are roasted in the +tin-kitchen, before the fire, it will take a quarter of an hour longer +than in the oven.</p> +<p>Gravy for chickens: Wash the hearts, livers, gizzards and necks and +put on to boil in three pints of water; boil down to one pint. Take them +all up. Put the liver on a plate, and mash fine with the back of the +spoon; return it to the water in which it was boiled. Mix two +table-spoonfuls of flour with half a cupful of cold water. Stir into the +gravy, season well with salt and pepper, and set back where it will +simmer, for twenty minutes. Take up the chickens, and take the meat rack +out of the pan. Then tip the pan to one side, to bring all the gravy +together. Skim off the fat. Place the pan on top of the stove and turn +into it one cupful of water. Let this boil up, in the meantime scraping +everything from the sides and bottom of the pan. Turn this into the made +gravy, and let it all boil together while you are removing the skewers +and strings from the chickens.</p> +<p style="font-weight: bold;"> Chicken à la Matelote.</p> +<p>Cut up an uncooked chicken. Rub in butter and flour, and brown in an +oven. Fry in four table-spoonfuls of chicken fat or butter, for about +twenty minutes, a small carrot, onion and parsnip, all cut into dice. +When the chicken is browned, put it in a stew-pan with the cooked +vegetables and one quart of white stock. Then into the fat in which the +vegetables were fried, put two table-spoonfuls of flour, and cook until +brown. Stir this in with the chicken. Add the liver, mashed fine, one +table-spoonful of capers and salt and pepper to taste. Cook very gently +three-quarters of an hour; then add one-fourth of a pound of mushrooms, +cut in small pieces. Cook fifteen minutes longer. Serve with a border of +boiled macaroni, mashed potatoes or rice.</p> +<p style="font-weight: bold;"> Chicken à la Reine.</p> +<p>Clean, stuff and truss a pair of chickens, as for roasting. Dredge +well with salt, pepper and flour. Cut a quarter of a pound of pork in +slices, and put part on the bottom of a deep stew-pan with two slices of +carrot and one large onion, cut fine. Stir over the fire until they +begin to color; then put in the chickens, and lay the remainder of the +pork over them. Place the stew-pan in a hot oven for twenty minutes; +then add white stock to half cover the chicken (about two quarts), and a +bouquet of sweet herbs. Dredge well with flour. Cover the pan and return +to the oven. Baste about every fifteen minutes, and after cooking one +hour, turn over the chickens. Cook, in all, two hours. Serve with +Hollandaise sauce or with the sauce in which the chickens were cooked, +it being strained over them.</p> +<p style="font-weight: bold;"> Chicken à la Tartare.</p> +<p>Singe the chicken, and split down the back. Wipe thoroughly with a +damp cloth. Dredge well with salt and pepper, cover thickly with +softened butter, and dredge thickly on both sides with fine, dry bread +crumbs. Place in a baking pan, the inside down, and cook in a very hot +oven thirty minutes, taking care not to bum. Serve with Tartare sauce.</p> +<p style="font-weight: bold;"> Broiled Chicken.</p> +<p>Singe the chicken, and split down the back, if not already prepared; +and wipe with a damp cloth. Never wash it. Season well with salt and +pepper. Take some soft butter in the right hand and rub over the bird, +letting the greater part go on the breast and legs. Dredge with flour. +Put in the double broiler, and broil over a moderate fire, having the +breast turned to the heat at first. When the chicken is a nice brown, +which will be in about fifteen minutes, place in a pan and put into a +moderate oven for twelve minutes. Place on a hot dish, season, with +salt, pepper and butter, and serve immediately. This rule is for a +chicken weighing about two and a half pounds. The chicken is improved by +serving with <i>maître d' hôtel</i> butter or Tartare sauce.</p> +<p style="font-weight: bold;"> Chicken Stew with Dumplings.</p> +<p>One chicken or fowl, weighing about three pounds; one table-spoonful +of butter, three of flour, one large onion, three slices of carrot, +three of turnip, three pints of boiling water and salt and pepper. Cut +the chicken in slices suitable for serving. Wash, and put in a deep +stew-pan, add the water, and set on to boil. Put the carrot, turnip and +onion, cut fine, in a sauce-pan, with the butter, and cook slowly half +an hour, stirring often; then take up the vegetables in a strainer, +place the strainer in the stew-pan with the chicken, and dip some of the +water into it. Mash the vegetables with the back of a spoon, and rub as +much as possible through the strainer. Now skim two spoonfuls of chicken +fat from the water, and put in the pan in which the vegetables were +cooked. When boiling hot, add the three table-spoonfuls of flour. Stir +over the fire until a dark brown; then stir it in with the chicken, and +simmer until tender. Season well with pepper and salt. The stew should +only simmer all the while it is cooking. It must not boil hard. About +two hours will be needed to cook a year old chicken. Twelve minutes +before serving draw the stew-pan forward, and boil up; then put in the +dumplings, and cook <i>ten</i> minutes. Take them up, and keep in the +heater while you are dishing the chicken into the centre of the platter. +Afterwards, place the dumplings around the edge. This is a very nice and +economical dish, if pains are taken in preparing. One stewed chicken +will go farther than two roasted.</p> +<p style="font-weight: bold;"> Larded Grouse.</p> +<p>Clean and wash the grouse. Lard the breast and legs. Run a small +skewer into the legs and through the tail. Tie firmly with twine. Dredge +with salt, and rub the breast with soft butter; then dredge thickly with +flour. Put into a quick oven. If to be very rare, cook twenty minutes; +if wished better done, thirty minutes. The former time, as a general +thing, suits gentlemen better, but thirty minutes is preferred by +ladies. If the birds are cooked in a tin-kitchen, it should be for +thirty or thirty-five minutes. When done, place on a hot dish, on which +has been spread bread sauce. Sprinkle fried crumbs over both grouse and +sauce. Garnish with parsley. The grouse may, instead, be served on a hot +dish, with the parsley garnish, and the sauce and crumbs served in +separate dishes. The first method is the better, however, as you get in +the sauce all the gravy that comes from the birds.</p> +<p style="font-weight: bold;"> Larded Partridges.</p> +<p>Partridges are cooked and served the same as grouse.</p> +<p style="font-weight: bold;"> Larded Quail.</p> +<p>The directions for cooking and serving are the same as those for +grouse, only that quails cook in fifteen minutes. All dry-meated birds +are cooked in this way. The question is sometimes asked, Should ducks be +larded? Larding is to give richness to a dry meat that does not have fat +enough of its own; therefore, meats like goose, duck and mutton are <i>not</i> +improved by larding.</p> +<p style="font-weight: bold;"> Broiled Quail.</p> +<p>Split the quail down the back. Wipe with a damp towel. Season with +salt and pepper, rub thickly with soft butter, and dredge with flour. +Broil ten minutes over clear coals. Serve on hot buttered toast, +garnishing with parsley.</p> +<p style="font-weight: bold;">Broiled Pigeons.</p> +<p>Prepare, cook and serve the same as quail They should be young for +broiling, squabs being the best.</p> +<p style="font-weight: bold;"> Broiled Small Birds.</p> +<p>All small birds can be broiled according to the directions for +quail, remembering that for extremely small ones it takes a very bright +fire. As the birds should be only browned, the time required is very +brief.</p> +<p style="font-weight: bold;"> Small Birds, Roasted.</p> +<p>Clean, by washing quickly in one water after they have been drawn. +Season with salt and pepper. Cut slices of salt pork <i>very thin</i>, +and with small skewers, fasten a slice around each bird. Run a long +skewer through the necks of six or eight, and rest it on a shallow +baking-pan. When all the birds are arranged, put into a <i>hot</i> oven +for twelve minutes, or before a hot fire for a quarter of an hour. Serve +on toast.</p> +<p style="font-weight: bold;"> Potted Pigeons.</p> +<p>Clean and wash one dozen pigeons. Stand them on their necks in a +deep earthen or porcelain pot, and turn on them a pint of vinegar. Cut +three large onions in twelve pieces, and place a piece on each pigeon. +Cover the pot, and let it stand all night In the morning take out the +pigeons, and throw away the onions and vinegar. Fry, in a deep stew-pan, +six slices of fat pork, and when browned, take them up, and in the fat +put six onions, sliced fine. On these put the pigeons, having first +trussed them, and dredge well with salt pepper and flour. Cover, and +cook slowly for forty-five minutes, stirring occasionally; then add two +quarts of boiling water, and simmer gently two hours. Mix four heaping +table-spoonfuls of flour with a cupful of cold water, and stir in with +the pigeons. Taste to see if there is enough seasoning, and if there is +not, add more. Cook half an hour longer. Serve with a garnish of rice or +riced potatoes. More or less onion can be used; and, if you like it so, +spice the gravy slightly.</p> +<p style="font-weight: bold;"> Pigeons in Jelly.</p> +<p>Wash and truss one dozen pigeons. Put them in a kettle with four +pounds of the shank of veal, six cloves, twenty-five pepper-corns, an +onion that has been fried in one spoonful of butter, one stalk of +celery, a bouquet of sweet herbs and four and a half quarts of water. +Have the veal shank broken in small pieces. As soon as the contents of +the kettle come to a boil, skim carefully, and set for three hours where +they will just simmer. After they have been cooking one hour, add two +table-spoonfuls of salt. When the pigeons are done, take them up, being +careful not to break them, and remove the strings. Draw the kettle +forward, where it will boil rapidly, and keep there for forty minutes; +then strain the liquor through a napkin, and taste to see if seasoned +enough. The water should have boiled down to two and a half quarts. Have +two moulds that will each hold six pigeons. Put a thin layer of the +jelly in these, and set on ice to harden. When hard, arrange the pigeons +in them, and cover with the jelly, which must be cold, but liquid. Place +in the ice chest for six or, better still, twelve hours. There should be +only one layer of the pigeons in the mould.</p> +<p>To serve: Dip the mould in a basin of warm water for one minute, and +turn on a cold dish. Garnish with pickled beets and parsley. A Tartare +sauce can be served with this dish.</p> +<p>If squabs are used, two hours will cook them. All small birds, as +well as partridge, grouse, etc., can be prepared in the same manner. +Remember that the birds must be cooked tender, and that the liquor must +be so reduced that it will become jellied.</p> +<p style="font-weight: bold;"> Roast Rabbit.</p> +<p>First make a stuffing of a pound of veal and a quarter of a pound of +pork, simmered two hours in water to cover; four crackers, rolled fine; +a table-spoonful of salt, a scant teaspoonful of pepper, a teaspoonful +of summer savory, a large table-spoonful of butter and one and a quarter +cupfuls of the broth in which the veal and pork were cooked. Chop the +meat fine, add the other ingredients, and put on the fire to heat. Cut +off the rabbit's head, open the vent, and draw. Wash clean, and season +with salt and pepper. Stuff while the dressing is hot, and sew up the +opening. Put the rabbit on its knees, and skewer in that position. Rub +thickly with butter, dredge with flour, and put in the baking pan, the +bottom of which should be covered with hot water. Bake half an hour in a +quick oven, basting frequently. Serve with a border of mashed potatoes, +and pour the gravy over the rabbit.</p> +<p style="font-weight: bold;"> Curry of Rabbit.</p> +<p>Cut the rabbit in small pieces. Wash, and cook the same as chicken +curry.</p> +<p style="font-weight: bold;"> Saddle of Venison.</p> +<p>Carefully scrape off the hair, and wipe with a damp towel; Season +well with salt and pepper, and roll up and skewer together. Rub thickly +with soft butter and dredge thickly with flour. Roast for an hour before +a clear fire or in a <i>hot</i> oven, basting frequently. When half +done, if you choose, baste with a few spoonfuls of claret. Or, you can +have one row of larding on each side of the back-bone. This gives a +particularly nice flavor.</p> +<p>To make the gravy: Pour off all the fat from the baking pan, and put +in the pan a cupful of boiling water. Stir from the sides and bottom, +and set back where it will keep hot. In a small frying-pan put one +table-spoonful of butter, a small slice of onion, six pepper-corns and +four whole cloves. Cook until the onion is browned, and then add a +generous teaspoonful of flour. Stir until this is browned; then, +gradually, add the gravy in the pan. Boil one minute. Strain, and add +half a teaspoonful of lemon juice and three table-spoonfuls of currant +jelly. Serve both venison and gravy very hot. The time given is for a +saddle weighing between ten and twelve pounds. All the dishes and plates +for serving must be hot. Venison is cooked in almost the same manner as +beef, always remembering that it must be served <i>rare</i> and <i>hot</i>.</p> +<p style="font-weight: bold;"> Roast Leg of Venison.</p> +<p>Draw the dry skin from the meat, and wipe with a damp towel. Make a +paste with one quart of flour and a generous pint of cold water. Cover +the venison with this, and place before a hot fire, if to be roasted in +the tin kitchen, or else in a very hot oven. As the paste browns, baste +it frequently with the gravy in the pan. When it has been cooking one +hour and a half, take off the paste, cover with butter, and dredge +thickly with flour. Cook one hour longer, basting frequently with +butter, salt and flour. Make the gravy the same as for a saddle of +venison, or serve with game sauce. The time given is for a leg weighing +about fifteen pounds.<br> +<br> +</p> +<p style="font-weight: bold;"><big><big><a name="ENTREES"></a> ENTREES.</big></big></p> +<p style="font-weight: bold;"> Fillet of Beef, Larded.</p> +<p>The true fillet is the tenderloin, although sometimes one will see a +rib roast, boned and rolled, called a fillet. A short fillet, weighing +from two and a half to three pounds (the average weight from a very +large rump), will suffice for ten persons at a dinner where this is +served as one course; and if a larger quantity is wanted a great saving +will still be made if two short fillets are used. They cost about two +dollars, while a large one, weighing the same amount, would cost five +dollars, Fillet of beef is one of the simplest, safest and most +satisfactory dishes that a lady can prepare for either her own family or +guests. After a single trial she will think no more of it than of +broiling a beef steak. First, remove from the fillet, with a sharp +knife, every shred of muscle, ligament and thin, tough skin. If it is +not then of a good round shape, skewer it into shape. Draw a line +through the centre, and lard with two rows of pork, having them meet at +this line. Dredge well with salt, pepper and flour, and put, without +water, in a very small pan. Place in a hot oven for thirty minutes. Let +it be in the lower part of the oven the first ten minutes, then place on +the upper grate. Serve with mushroom, Hollandaise or tomato sauce, or +with potato balls. If with sauce, this should be poured around the +fillet, the time given cooks a fillet of any size, the shape being such +that it will take half an hour for either two or six pounds. Save the +fat trimmed from the fillet for frying, and the lean part for soup stock.</p> +<p style="font-weight: bold;">Fillet of Beef à la Hollandaise.</p> +<p>Trim and cut the short fillet into slices about half an inch thick. +Season these well with salt, and then lay in a pan with six +table-spoonfuls of butter, just warm enough to be oily. Squeeze the +juice of a quarter of a lemon over them. Let them stand one hour; then +dip lightly in flour, place in the double broiler, and cook for six +minutes over a very bright fire. Have a mound of mashed potatoes in the +centre of a hot dish, and rest the slices against this. Pour a +Hollandaise sauce around. Garnish with parsley.</p> +<p style="font-weight: bold;"> Fillet of Beef à l'Allemand.</p> +<p>Trim the fillet and skewer it into a good shape. Season well with +pepper and salt. Have one egg and half a teaspoonful of sugar well +beaten together; roll the fillet in this and then in bread crumbs. Bake +in the oven for thirty minutes. Serve with Allemand sauce poured around +it.</p> +<p style="font-weight: bold;"> Fillet of Beef in Jelly.</p> +<p>Trim a short fillet, and cut a deep incision in the side, being +careful not to go through to the other side or the ends. Fill this with +one cupful of veal, prepared as for quenelles, and the whites of three +hard-boiled eggs, cut into rings. Sew up the openings, and bind the +fillet into good shape with broad bands of cotton cloth. Put in a deep +stew-pan two slices of ham and two of pork, and place the fillet on +them; then put in two calf's feet, two stalks of celery and two quarts +of clear stock. Simmer gently two hours and a half. Take up the fillet, +and set away to cool. Strain the stock, and set away to harden. When +hard, scrape of every particle of fat, and put on the fire in a clean +sauce-pan, with half a slice of onion and the whites of two eggs, beaten +with four table-spoonfuls of cold water. When this boils, season well +with salt, and set back where it will just simmer for half an hour; then +strain through a napkin. Pour a little of the jelly into a two-quart +charlotte russe mould (half an inch deep), and set on the ice to harden. +As soon as it is hard, decorate with the egg rings. Add about three +spoonfuls of the liquid jelly, to set the eggs. When hard, add enough +jelly to cover the eggs, and when this is also hard, trim the ends of +the fillet, and draw out the thread. Place in the centre of the mould, +and cover with the remainder of the jelly. If the fillet floats, place a +slight weight on it. Set in the ice chest to harden. When ready to +serve, place the mould in a pan of warm water for half a minute, and +then turn out the fillet gently upon a dish. Garnish with a circle of +egg rings, each of which has a stoned olive in the centre. Put here and +there a sprig of parsley.</p> +<p style="font-weight: bold;"> Alamode Beef.</p> +<p>Six pounds of the upper part, or of the vein, of the round of beef, +half a pound of fat salt pork, three table-spoonfuls of butter, two +onions, half a carrot, half a turnip, two table-spoonfuls of vinegar, +one of lemon juice, one heaping table-spoonful of salt, half a +teaspoonful of pepper, two cloves, six allspice, a small piece of stick +cinnamon, a bouquet of sweet herbs, two scant quarts of boiling water +and four table-spoonfuls of flour. Cut the pork in thick strips--as long +as the meat is thick, and, with a large larding needle (which comes for +this purpose), draw these through the meat. If you do not have the large +needle, make the holes with the boning knife or the carving steel, and +press the pork through with the fingers. Put the butter in a six-quart +stew-pan, and when it melts, add the vegetables, cut fine. Let them cook +five minutes, stirring all the while. Put in the meat, which has been +well dredged with the flour; brown on one aide, and then turn, and +brown the other. Add one quart of the water; stir well, and then add the +other, with the spice, herbs, vinegar, salt and pepper. Cover tightly, +and <i>simmer gently</i> four hours. Add the lemon juice. Taste the +gravy, and, if necessary, add more salt and pepper. Let it cook twenty +minutes longer. Take up the meat, and draw the stew-pan forward, where +it will boil rapidly, for ten or fifteen minutes, having first skimmed +off all the fat. Strain the gravy on the beef, and serve. This dish may +be garnished with, potato balls or button onions.</p> +<p style="font-weight: bold;"> Macaronied Beef.</p> +<p>Six pounds of beef from the upper part of the round or the vein, a +quarter of a pound of macaroni (twelve sticks), half a cupful of butter, +four large onions, one quart of peeled and sliced tomatoes, or a quart +can of the vegetable; two heaping table-spoonfuls of flour, salt, pepper +and two cloves. Make holes in the beef with the large larding needle or +the steel, and press the macaroni into them. Season with salt and +pepper. Put the butter and the onions, which have been peeled and cut +fine, in a six-quart stew-pan, and stir over the fire until a golden +brown; then put in the meat, first drawing the onions aside. Dredge with +the flour, and spread the top of the meat with the fried onions. Put in +the spice and one quart of boiling water. Cover tightly, and simmer <i>slowly</i> +for three hours; then add the tomato, and cook one hour longer. Take up +the meat, and strain the gravy over it. Serve hot. The tomato may be +omitted if one pint more of water and an extra table-spoonful of flour +are used instead. Always serve macaroni with this dish.</p> +<p style="font-weight: bold;"> Cannelon of Beef.</p> +<p>One thin slice of the upper part of the round of beef. Cut off all +the fat, and so trim as to give the piece a regular shape. Put the +trimmings in the chopping tray, with a quarter of a pound of boiled salt +pork and one pound of lean cooked ham. Chop very fine; then add a speck +of cayenne, one teaspoonful of mixed mustard, one of onion juice, one +table-spoonful of lemon juice and three eggs. Season the beef with salt +and pepper. Spread the mixture over it, and roll up. Tie with twine, +being careful not to draw too tightly. Have six slices of fat pork fried +in the braising pan. Cut two onions, two slices of carrot, and two of +turnip into this, and stir for two minutes over the fire. Roll the +cannelon in a plate of flour, and put it in the braising pan with the +pork and vegetables. Brown slightly on all sides; then add one quart of +boiling water, and place in the oven. Cook three hours, basting every +fifteen minutes. When it has been cooking two hours, add half a cupful +of canned tomatoes or two fresh ones. Taste to see if the gravy is +seasoned enough; if it is not, add seasoning. The constant dredging with +flour will thicken the gravy sufficiently. Slide the cake turner under +the beef, and lift carefully on to a hot dish. Cut the string in three +or four places with a <i>sharp</i> knife, and gently draw it away from +the meat. Skim off all the fat. Strain the gravy through a fine sieve on +to the meat. Garnish with a border of toast or riced potatoes. Cut in +thin slices with a sharp knife.</p> +<p style="font-weight: bold;"> Cannelon of Beef, No. 2.</p> +<p>Two pounds of the round of beef, the rind of half a lemon, three +sprigs of parsley, one teaspoonful of salt, barely one-fourth of a +teaspoonful of pepper, a quarter of a nutmeg, two table-spoonfuls of +melted butter, one raw egg and half a teaspoonful of onion juice. Chop +meat, parsley and lemon rind very fine. Add other ingredients, and mix +thoroughly. Shape, into a roll, about three inches in diameter and six +in length. Roll in buttered paper, and bake thirty minutes, basting with +butter and water. When cooked, place on a hot dish, gently unroll from +the paper, and serve with Flemish sauce poured over it. You may serve +tomato or mushroom sauce if you prefer either.</p> +<p style="font-weight: bold;"> Beef Roulette.</p> +<p>Have two pounds of the upper part of the round, cut very thin. Mix +together one cupful of finely-chopped ham, two eggs, one teaspoonful of +mixed mustard, a speck of cayenne and three table-spoonfuls of stock or +water. Spread upon the beef, which roll up firmly and tie with soft +twine, being careful not to draw too tightly, for that would cut the +meat as soon as it began to cook. Cover the roll with flour, and fry +brown in four table-spoonfuls of ham or pork fat. Put it in as small a +sauce-pan as will hold it. Into the fat remaining in the pan put two +finely-chopped onions, and cook until a pale yellow; then add two +table-spoonfuls of flour, and stir three minutes longer. Pour upon this +one pint and a half of boiling water. Boil up once, and pour over the +roulette; then add two cloves, one-fourth of a teaspoonful of pepper and +one heaping teaspoonful of salt. Cover the sauce-pan, and set where it +will simmer slowly for three hours. After the first hour and a half, +turn the roulette over. Serve hot; with the gravy strained over it. It +is also nice to serve cold for lunch or supper. Ham force-meat balls and +parsley make a pretty garnish.</p> +<p style="font-weight: bold;"> Beef Olives.</p> +<p>One and a half pounds of beef, cut very thin. Trim off the edges and +fat; then cut in strips three inches wide and four long; season well +with salt and pepper. Chop fine the trimmings and the fat Add three +table-spoonfuls of powdered cracker, one teaspoonful of sage and savory, +mixed, one-fourth of a teaspoonful of pepper and two teaspoonfuls of +salt. Mix very thoroughly and spread on the strips of beef. Roll them +up, and tie with twine. When all are done, roll in flour. Fry brown a +quarter of a pound of pork. Take it out of the pan, and put the olives +in. Fry brown, and put in a small sauce-pan that can be tightly covered. +In the fat remaining in the pan put one table-spoonful of flour, and +stir until perfectly smooth and brown; then pour in, gradually, nearly a +pint and a half of boiling water. Stir for two or three minutes, season +to taste with salt and pepper, and pour over the olives. Cover the +sauce-pan, and let simmer two hours. Take up at the end of this time and +cut the strings with a sharp knife. Place the olives in a row on a dish, +and pour the gravy over them.</p> +<p style="font-weight: bold;"> Veal Olives.</p> +<p>These are made in the same manner, except that a dressing, like +chicken dressing, is made for them. For one and a half pounds of veal +take three crackers, half a table-spoonful of butter, half a teaspoonful +of savory, one-fourth of a teaspoonful of sage, a teaspoonful of salt, a +very little pepper and an eighth of a cupful of water. Spread the strips +with this, and proceed as for beef olives.</p> +<p style="font-weight: bold;"> Fricandelles of Veal.</p> +<p>Two pounds of clear veal, half a cupful of finely-chopped cooked +ham, one cupful of milk, one cupful of bread crumbs, the juice of half a +lemon, one table-spoonful of salt, half a teaspoonful of pepper, one +cupful of butter, a pint and a half of stock, three table-spoonfuls of +flour. Chop the veal fine. Cook the bread crumbs and milk until a smooth +paste, being careful not to burn. Add to the chopped veal and ham, and +when well mixed, add the seasoning and four table-spoonfuls of the +butter. Mix thoroughly, and form into balls about the size of an egg. +Have the yolks of three eggs well beaten, and use to cover the balls. +Fry these, till a light brown, in the remainder of the butter, being <i>very</i> +careful not to burn. Stir the three table-spoonfuls of flour into the +butter that remains after the balls are fried. Stir until dark brown, +and then gradually stir the stock into it. Boil for two minutes. Taste +to see if seasoned enough; then add the balls, and cook <i>very slowly</i> +for one hour. Serve with a garnish of toast and lemon.</p> +<p>Fricandelles can be made with chicken, mutton, lamb and beef, the +only change in the above directions being to omit the ham.</p> +<p style="font-weight: bold;"> Braised Tongue.</p> +<p>Wash a fresh beef tongue, and, with a trussing needle, run a strong +twine through the roots and end of it, drawing tightly enough to have +the end meet the roots; then tie firmly. Cover with boiling water, and +boil gently for two hours; then take up and drain. Put six +table-spoonfuls of butter in the braising pan, and when hot, put in half +a small carrot, half a small turnip and two onions, all cut fine. Cook +five minutes, stirring all the time, and then draw to one side. Roll the +tongue in flour, and put in the pan. As soon as browned on one side, +turn, and brown the other. Add one quart of the water in which it was +boiled, a bouquet of sweet herbs, one clove, a small piece of cinnamon +and salt and pepper. Cover, and cook two hours in a slow oven, basting +often with the gravy in the pan, and salt, pepper and flour. When it +has been cooking an hour and a half, add the juice of half a lemon to +the gravy. When done, take up. Melt two table-spoonfuls of glaze, and +pour over the tongue. Place in the heater until the gravy is made. Mix +one table-spoonful of corn-starch with a little cold water, and stir +into the boiling gravy, of which there should be one pint. Boil one +minute; then strain, and pour around the tongue. Garnish with parsley, +and serve.</p> +<p style="font-weight: bold;"> Fillets of Tongue.</p> +<p>Cut cold boiled tongue in pieces about four inches long, two wide +and half an inch thick. Dip in melted butter and in flour. For eight +fillets put two table-spoonfuls of butter in the frying-pan, and when +hot, put in the tongue. Brown on both sides, being careful not to burn. +Take up, and put one more spoonful of butter in the pan, and then one +heaping teaspoonful of flour. Stir until dark brown; then add one cupful +of stock, half a teaspoonful of parsley and one table-spoonful of lemon +juice, or one tea-spoonful of vinegar. Let this boil up once, and then +pour it around the tongue, which has been dished on thin strips of +toast. Garnish with parsley, and serve. For a change, a table-spoonful +of chopped pickles, or of capers, can be stirred into the sauce the last +moment.</p> +<p style="font-weight: bold;"> Escaloped Tongue.</p> +<p>Chop some cold tongue--not too fine, and have for each pint one +table-spoonful of onion juice, one teaspoonful of chopped parsley, one +heaping teaspoonful of salt, one teaspoonful of capers, one cupful of +bread crumbs, half a cupful of stock and three table-spoonfuls of +butter. Butter the escalop dish, and cover the bottom with bread crumbs. +Put in the tongue, which has been mixed with the parsley, salt, pepper +and capers, and add the stock, in which has been mixed the onion juice. +Put part of the butter on the dish with the remainder of the bread +crumbs, and then bits of butter here and there. Bake twenty minutes, and +serve hot.</p> +<p style="font-weight: bold;"> Tongue in Jelly.</p> +<p>Boil and skin either a fresh or salt tongue. When cold, trim off the +roots. Have one and a fourth quarts of aspic jelly in the liquid state. +Cover the bottom of a two-quart mould about an inch deep with it, and +let it harden. With a fancy vegetable cutter, cut out leaves from cooked +beets, and garnish the bottom of the mould with them. Gently pour in +three table-spoonfuls of jelly, to set the vegetables. When this is +hard, add jelly enough to cover the vegetables, and let the whole get +very hard. Then put in the tongue, and about half a cupful of jelly, +which should be allowed to harden, and so keep the meat in place when +the remainder is added. Pour in the remainder of the jelly and set away +to harden. To serve: Dip the mould for a few moments in a pan of warm +water, and then gently turn on to a dish. Garnish with pickles and +parsley. Pickled beet is especially nice.</p> +<p style="font-weight: bold;"> Lambs' Tongues in Jelly.</p> +<p>Lambs' tongues are prepared the same as beef tongues. Three of four +moulds, each holding a little less than a pint, will make enough for a +small company, one tongue being put in each mould. The tongues can all +be put on the same dish, or on two, if the table is long.</p> +<p style="font-weight: bold;"> Lambs' Tongues, Stewed.</p> +<p>Six tongues, three heaping table-spoonfuls of butter, one large +onion, two slices of carrot, three slices of white turnip, three +table-spoonfuls of flour, one of salt, a little pepper, one quart of +stock or water and a bouquet of sweet herbs. Boil the tongues one hour +and a half in clear water; then take up, cover with cold water, and draw +off the skins. Put the butter, onion, turnip and carrot in the stew-pan, +and cook slowly for fifteen minutes; then add the flour, and cook until +brown, stirring all the while. Stir the stock into this, and when it +boils up, add the tongue, salt, pepper and herbs. Simmer gently for two +hours. Cut the carrots, turnips and potatoes into cubes. Boil the +potatoes in salted water ten minutes, and the carrots and turnips one +hour. Place the tongues in the centre of a hot dish. Arrange the +vegetables around them, strain the gravy, and pour over all. Garnish +with parsley, and serve.</p> +<p style="font-weight: bold;"> Stewed Ox Tails.</p> +<p>Two ox tails, three table-spoonfuls of butter, two of flour, one +large onion, half a small carrot, three slices of turnip, two stalks of +celery, two cloves, a pint and a half of stock or water, salt and pepper +to taste. Divide the tails in pieces about four inches long. Cut the +vegetables in small pieces. Let the butter get hot in the stew-pan; then +add the vegetables, and when they begin to brown, add the flour. Stir +for two minutes. Put in the tails, and add the seasoning and stock. +Simmer gently three hours. Serve on a hot dish with gravy strained over +them.</p> +<p style="font-weight: bold;"> Ox Tails à la Tartare.</p> +<p>Three ox tails, two eggs, one cupful of bread crumbs, salt, pepper, +one quart of stock, a bouquet of sweet herbs. Cut the tails in four-inch +pieces, and put them on to boil with the stock and sweet herbs. Let them +simmer two hours. Take up, drain and cool. When cold, dip them in the +beaten eggs and in bread crumbs. Fry in boiling fat till a golden brown. +Have Tartare sauce spread on the centre of a cold dish, and arrange the +ox tails on this. Garnish with parsley, and serve.</p> +<p style="font-weight: bold;"> Haricot of Ox Tails.</p> +<p>Three ox tails, two carrots, two onions, two small white turnips, +three potatoes, three table-spoonfuls of butter, two of flour, three +pints of water and salt and pepper to taste. Cut the tails in pieces +about four inches long. Cut the onions very fine, and the carrots, +turnips and potatoes into large cubes. Put the butter, meat and onion in +the stew-pan and fry, stirring all the time, until the onions are a +golden brown; then add the flour, and stir two minutes longer. Add the +water, and when it comes to a boil, skim carefully. Set back where it +will simmer. When it has been cooking one hour, add the carrots and +turnips. Cook another hour, and then add the salt, pepper and potatoes. +Simmer twenty minutes longer. Heap the vegetables in the centre of a hot +dish, and arrange the tails around them. Pour the gravy over all, and +serve.</p> +<p style="font-weight: bold;"> Ragout of Mutton.</p> +<p>Three pounds of any of the cheap parts of mutton, six +table-spoonfuls of butter, three of flour, twelve button onions, or one +of the common size; one large white turnip, cut into little cubes; salt, +pepper, one quart of water and a bouquet of sweet herbs. Cut the meat in +small pieces. Put three table-spoonfuls each of butter and flour in the +stew-pan, and when hot and smooth, add the meat. Stir until a rich +brown, and then add water, and set where it will simmer. Put three +table-spoonfuls of butter in a frying-pan, and when hot, put in the +turnips and onions with a teaspoonful of flour. Stir all the time until +a golden brown; then drain, and put with the meat. Simmer for an hour +and a half. Garnish with rice, toasted bread, plain boiled macaroni or +mashed potatoes. Small cubes of potato can be added half an hour before +dishing. Serve very hot.</p> +<p style="font-weight: bold;"> Ragout of Veal.</p> +<p>Prepare the same as mutton, using one table-spoonful more of butter, +and cooking an hour longer.</p> +<p style="font-weight: bold;"> Chicken Pie.</p> +<p>One fowl weighing between four and five pounds, half the rule for +chopped paste (see chopped paste), three pints of water, one-fourth of a +teaspoonful of pepper, one table-spoonful of salt (these last two +quantities may be increased if you like), three table-spoonfuls of +flour, three of butter, two eggs, one table-spoonful of onion juice and +a bouquet of sweet herbs. Clean the fowl, and cut in pieces as for +serving. Put it in a stew-pan with the hot water, salt, pepper and +herbs. When it comes to a boil, skim, and set back where it will simmer +one hour and a half. Take up the chicken, and place in a deep earthen +pie dish. Draw the stew-pan forward where it will boil rapidly for +fifteen minutes. Skim off the fat and take out the bouquet. Put the +butter in a frying-pan, and when hot, add the flour. Stir until smooth, +but not brown, and stir in the water in which the chicken was boiled. +Cook ten minutes. Beat the eggs with one spoonful of cold water, and +gradually add the gravy to them. Turn this into the pie dish. Lift the +chicken with a spoon, that the gravy may fall to the bottom. Set away to +cool. When cold, roll out a covering of paste a little larger than the +top of the dish and about one-fourth of an inch thick. Cover the pie +with this, having the edges turned into the dish. Roll the remainder of +the paste the same as before, and with a thimble, or something as small, +cut out little pieces all over the cover. Put this perforated paste over +the first cover, turning out the edges and rolling slightly. Bake one +hour in a moderate oven.</p> +<p style="font-weight: bold;"> Pasties of Game and Poultry.</p> +<p>Make three pints of force-meat. (See force-meat for game.) Cut all +the solid meat from four grouse. Lard each piece with very fine strips +of pork. Put half a cupful of butter and a finely-cut onion in a +frying-pan. Stir until the onion is yellow; then put in the grouse, and +cook slowly, with the cover on, for forty minutes. Stir occasionally. +Take up the grouse, and put three table-spoonfuls of flour with the +butter remaining in the pan. Stir until brown; add one quart of stock, +two table-spoonfuls of glaze, a bouquet of sweet herbs, and four cloves. +Simmer twenty minutes, and strain. Butter a four-quart earthen dish, and +cover the bottom and sides with the force-meat. Put in a layer of the +grouse, and moisten well with the gravy, which must be highly seasoned +with salt and pepper; then put in the yolks of six hard-boiled eggs, +and the whites, cut into rings. Moisten with gravy, and add another +layer of grouse, and of eggs and gravy. Twelve eggs should be used. +Make a paste as for chicken pie. Cover with this, and bake one hour and +a half. Serve either hot or cold.</p> +<p>Any kind of meat pasties can be made in the same manner. With a veal +pastie put in a few slices of cooked ham.</p> +<p style="font-weight: bold;"> Cold Game Pie.</p> +<p>Make three pints of force-meat. (See force-meat for game.) Cut all +the meat from two partridges or grouse, and put the bones on to boil +with three quarts of water and three pounds of a shank of veal. Fry four +large slices of fat salt pork, and as soon as brown, take up, and into +the fat put one onion, cut in slices. When this begins to turn yellow, +take up, and put the meat of the birds in the pan. Dredge well with +salt, pepper and flour, and stir constantly for four minutes; then take +up, and put away to cool. Make a crust as directed for raised pies. +Butter the French pie mould very thoroughly, and line with paste. Spread +upon the paste--both upon the sides and bottom of the mould--a thin +layer of fat salt pork, then a layer of force-meat, one of grouse, again +one of force-meat, and so on until the pie is filled. Leave a space of +about half an inch at the edge of the mould, and heap the filling in the +centre. Moisten with half a cupful of well-seasoned stock. Roll the +remainder of the paste into the shape of the top of the mould. Wet the +paste at the edge of the mould with beaten egg; then put on the top, and +press the top and side parts together. Cut a small piece of paste from +the centre of the top crust, add a little more paste to it, and roll a +little larger than the opening, which it is to cover. Cut the edges with +the jagging iron, and, with the other end of the iron, stamp leaves or +flowers. Place on the top of the pie. Bake in a slow oven three hours +and a half. While the pie is baking the sauce can be prepared. When the +bones and veal have been cooking two hours, add two cloves, a bouquet of +sweet herbs and the fried onions. Cook one hour longer; then salt and +pepper well, and strain. The water should be reduced in boiling to one +quart. When the pie is baked, take the centre piece from the cover, and +slightly press the tunnel into the opening. Pour slowly one pint of the +hot gravy through this. Put back the cover, and set away to cool. The +remainder of the gravy must be turned into a flat dish and put in a +cold place to harden. When the pie is served, place the mould in the +oven, or steamer, for about five minutes; then draw out the wires and +open it. Slip the pie on to a cold dish, and garnish with the jellied +gravy and parsley. This is nice for suppers or lunches. All kinds of +game and meat can be prepared in the same manner.</p> +<p style="font-weight: bold;"> Pâté de Foies Gras.</p> +<p>Make a paste with one quart of flour, as for raised pies, and put +away in a cool place. Put four fat goose livers in a pint of sweet milk +for two or three hours, to whiten them. Chop <i>very fine</i> two pounds +of fresh pork, cut from the loin (it must not be too fat), and one pound +of clear veal. Put one and a half cupfuls of milk on to boil with a +blade of mace, an onion, two cloves, a small piece of nutmeg and a +bouquet of sweet herbs. Cook all these for ten minutes; then strain the +milk upon four table-spoonfuls of butter and two of flour, which have +been well mixed. Add to this the chopped pork and veal and one of the +livers, chopped fine; stir over the fire for ten minutes, being careful +not to brown. Season well with pepper and salt, add four well-beaten +eggs, and stir half a minute longer; then put away to cool. Cut half a +pound of salt pork in slices as thin as shavings. Butter a French pie +mould, holding about three quarts. Form three-fourths of the paste into +a ball. Sprinkle the board with flour, and roll the paste out until +about one-fourth of an inch thick. Take it up by the four corners and +place it in the mould. Be very careful not to break it. With the hand, +press the paste on the sides and bottom. The crust must come to the top +of the mould. Put a layer of the pork shavings on the sides and bottom, +then a thick layer of the force-meat. Split the livers, and put half of +them in; over them sprinkle one table-spoonful of onion juice, salt, +pepper, and, if you like, a table-spoonful of capers. Another layer of +force-meat, again the liver and seasoning, and then the force-meat. On +this last layer put salt pork shavings. Into the remaining paste roll +three table-spoonfuls of washed butter, and roll the paste, as nearly as +possible, into the shape of the top of the pie mould. Cut a small piece +from the centre. The filling of the pie should have been heaped a little +toward the centre, leaving a space of about one inch and a half at the +edges. Brush with beaten egg the paste that is in this space. Put on the +top crust, and, with the fore-finger and thumb, press the two crusts +together. Roll the piece of paste cut from the centre of the cover a +little larger, and cover the opening with it. From some puff-paste +trimmings, cut out leaves, and decorate the cover with them. Place in a +moderate oven, and bake slowly two hours. Have a pint and a half of hot +veal stock (which will become jellied when cold) well seasoned with +pepper, salt, whole spice and onion. When the <i>pâté</i> +is taken from the oven, take off the small piece that was put on the +centre of the cover. Insert a tunnel in the opening and pour the hot +stock through it. Replace the cover, and set away to cool. When the <i>pâté</i> +is to be served, place it in the oven for about five minutes, that it +may slip from the mould easily. Draw out the wires which fasten the +sides of the mould, and slide the <i>pâté</i> upon the +platter. Garnish the dish with parsley and small strips of cucumber +pickles.</p> +<p>Truffles and mushrooms can be cut up and put in the <i>pâté</i> +in layers, the same as the liver and at the same time. The Strasburg fat +livers (<i>foies gras</i>) come in little stone pots, and cost from a +dollar to two dollars per pot.</p> +<p style="font-weight: bold;"> Chartreuse of Chicken.</p> +<p>Make the force-meat as for <i>quenelles</i> of chicken. Simmer two +large chickens in white stock for half an hour. Take up, and let cool. +Have a pickled tongue boiled tender. Cut thin slices from the breast of +the chickens, and cut these in squares. Cut the tongue in slices, and +these in turn in squares the same size as the chicken. Butter a +four-quart mould, and arrange the chicken and tongue handsomely on the +bottom and sides, being careful to have the pieces fit closely together. +Have note paper cut to fit the bottom and sides. Butter it well, and +cover about an inch deep with the force-meat. Take up the bottom piece +by the four corners and fit it into the mould, the meat side down. Pour +a little hot water into any kind of a flat-bottomed tin basin, and put +this in the mould and move it over the papers, to melt the butter; then +lift out the paper. Place the papers on the side in the same way as on +the bottom and melt the butter by rolling a bottle of hot water over +them. Remove these papers, and set the mould in a cold place until the +filling is ready. Cut from the tenderest part of the chicken enough meat +to make two quarts. Cut four large, or six small, mushrooms and four +truffles in strips. Put half a cupful of butter, half a large onion, +four cloves, a blade of mace, a slice of carrot, one of turnip and a +stalk of celery in a sauce-pan, and cook five minutes, stirring all the +while; then add five table-spoonfuls of flour. Stir until it begins to +brown, when add one quart of the stock in which the chickens were +cooked, a bouquet of sweet herbs, and salt and pepper. Simmer twenty +minutes; strain, and add to the chicken. Return to the fire, and simmer +twenty minutes longer, and set away to cool. When cold, put a layer of +the chicken in the mould, and a light layer of the truffles and +mushrooms. Continue this until the form is nearly full, and then cover +with the remainder of the force-meat. Spread buttered paper upon it, and +put in a cool place until cooking time, when steam two hours. Turn +carefully upon the dish. Brush over with three table-spoonfuls of melted +glaze. Pour one pint of supreme sauce around it, and serve.</p> +<p>The force-meat must be spread evenly on the paper and smoothed with +a knife that has been dipped in hot water. All kinds of meat <i>chartreuses</i> +can be made in this manner.</p> +<p style="font-weight: bold;"> Chartreuse of Vegetables and Game.</p> +<p>Six large carrots, six white turnips, two large heads of cabbage, +two onions, two quarts of stock, three grouse, one pint of brown sauce, +four table-spoonfuls of glaze, two cloves, a bouquet of sweet herbs, one +pound of mixed salt pork and one cupful of butter. Scrape and wash the +carrots, and peel and wash the turnips. Boil for twenty minutes in +salted water. Pour off the water, and add three pints of stock and a +teaspoonful of sugar. Simmer gently one hour. Take up, drain, and set +away to cool. Cut the cabbage in four parts. Wash, and boil twenty +minutes in salted water. Drain in the colander, and return to the fire +with a pint of stock, the cloves, herbs and onions, tied in a piece of +muslin; a quarter of a cupful of butter and the pork and grouse. Cover +the sauce-pan, and place where the contents will just simmer for two +hours and a half. When cooked, put the grouse and pork on a dish to +cool. Turn the cabbage into the colander, first taking out the spice and +onion. Press all the juice from the cabbage and chop very fine. Season +with salt and pepper, and put away to cool. Butter a plain mould holding +about four quarts. Butter note paper, cut to fit the sides and bottom, +and line the mould with it. Cut the cold turnips and carrots in thick +slices, and then in pieces all the same size and shape, but of any +design you wish. Line the sides and bottom of the mould with these, +being particular to have the pieces come together. Have the yellow and +white arranged in either squares or rows. With the chopped cabbage put +half a pint of the brown sauce and two spoonfuls of the glaze. Stir over +the fire for six minutes. Spread a thick layer of this on the +vegetables, being careful not to displace them. Cut each grouse into six +pieces. Season with salt and pepper, and pack closely in the mould. +Moisten with the remaining half pint of brown sauce. Cover with the +remainder of the cabbage. Two hours before serving time, place in a +steamer and cook. While the <i>chartreuse</i> is steaming, make the +sauce. Put two table-spoonfuls of butter in a stew-pan, and when hot, +add two table-spoonfuls of flour. Stir until a dark brown; then add the +stock in which the cabbage was cooked and enough of that in which the +turnips and carrots were cooked to make a quart. Stir until it boils; +add two spoonfuls of glaze, and set back where it will just simmer for +one hour. Skim off the fat, and strain. When the <i>chartreuse</i> is +done, take up and turn gently upon the dish. Lift the mould <i>very</i> +carefully. Take off the paper. Pour two table-spoonfuls of the sauce on +the <i>chartreuse</i> and the remainder around it. The vegetable <i>chartreuse</i> +can be made with any kind of game or meat.</p> +<p style="font-weight: bold;"> Chartreuse of Chicken and Macaroni.</p> +<p>One large fowl, about four and a half or five pounds, boiled tender; +half a box of gelatine, one cupful of broth in which the chicken was +boiled, one cupful of cream, salt, pepper, fourteen ounces of macaroni. +Just cover the fowl with boiling water, and simmer until very tender, +the time depending upon the age, but being from one to two hours if the +bird is not more than a year old. Take off all the skin and fat, and cut +the meat in thin, delicate pieces. Soak the gelatine two hours in half a +cupful of cold water, and dissolve it in the cupful of boiling broth; +add to the cream, and season highly. Have the chicken well seasoned, +also. Put the macaroni in a large flat pan with boiling water to cover, +and boil rapidly for three minutes. Drain off the water, and place the +macaroni on a board, having about twelve pieces in a bunch. Cut in +pieces about three-fourths of an inch long. Butter a two-quart mould (an +oval charlotte russe mould is the best) very thickly, and stick the +macaroni closely over the bottom and sides. When done, put the chicken +in lightly and evenly, and add the sauce very gradually. Steam one hour. +Serve either cold or hot. Great care must be taken in dishing. Place the +platter over the mould and turn platter and mould simultaneously. Let +the dish rest a minute, and then gently remove the mould. Serve +immediately. A long time is needed to line the mould with the macaroni, +but this is such a handsome, savory dish as to pay to have it +occasionally. If you prefer, you can use all broth, and omit the cream.</p> +<p style="font-weight: bold;"> Galatine of Turkey.</p> +<p>Bone the turkey, and push the wings and legs inside of the body. +Make three pints of ham force-meat. Cut a cold boiled tongue in thin +slices. Season the turkey with salt and pepper, and spread on a board, +inside up. Spread a layer of the force-meat on this, and then a layer of +tongue. Continue this until all the tongue and force-meat are used. Roll +the bird into a round form, and sew up with mending cotton. Wrap tightly +in a strong piece of cotton cloth, which must be either pinned or sewed +to keep it in position. Put in a porcelain kettle the bones of the +turkey, two calf's feet, four pounds of the knuckle of veal, an onion, +two slices of turnip, two of carrot, twenty pepper-corns, four cloves, +two stalks of celery, one table-spoonful of salt and three quarts of +water. When this comes to a boil, skim, and put the turkey in. Set back +where it will just simmer for three hours. Take up and remove the +wrapping, put on a clean piece of cloth that has been wet in cold water, +and place in a dish. Put three bricks in a flat baking pan, and place on +top of the bird. Set away in a cool place over night. In the morning +take off the weights and cloth. Place on a dish, the smooth side up. +Melt four table-spoonfuls of glaze, and brush the turkey with it. +Garnish with the jelly, and serve. Or, the galatine can be cut in slices +and arranged on a number of dishes, if for a large party. In that case, +place a little jelly in the centre of each slice, and garnish the border +of the dish with jelly and parsley. The time and materials given are for +a turkey weighing about nine pounds. Any kind of fowl or bird can be +prepared in the same manner.</p> +<p>To make the jelly: Draw forward the kettle in which the turkey was +cooked, and boil the contents rapidly for one hour. Strain, and put away +to harden. In the morning scrape off all the fat and sediment. Put the +jelly in a clean sauce-pan with the whites and shells of two eggs that +have been beaten with four table-spoonfuls of cold water. Let this come +to a boil, and set back where it will just simmer for twenty minutes. +Strain through a napkin, and set away to harden.</p> +<p style="font-weight: bold;"> Galatine of Veal.</p> +<p>Bone a breast of veal. Season well with salt and pepper. Treat the +same as turkey, using, however, two pounds of boiled ham instead of the +tongue. Cook four hours.</p> +<p style="font-weight: bold;"> Chicken in Jelly.</p> +<p>For each pound of chicken, a pint of water. Clean the chicken, and +put to boil. When it comes to a boil, skim carefully; and simmer gently +until the meat is very tender--about an hour and a half. Take out the +chicken, skin, and take all the flesh from the bones. Put the bones +again in the liquor, and boil until the water is reduced one half. +Strain, and set away to cool. Next morning skim off all the fat. Turn +the jelly into a clean sauce-pan, carefully removing all the sediment; +and to each quart of jelly add one-fourth of a package of gelatine +(which has been soaked an hour in half a cupful of cold water), an +onion, a stalk of celery, twelve pepper-corns, a small piece of mace, +four cloves, the white and shell of one egg and salt and pepper to +taste. Let it boil up; then set back where it will simmer twenty +minutes. Strain the jelly through a napkin. In a three-pint mould put a +layer of jelly about three-fourths of an inch deep. Set in ice water to +harden. Have the chicken cut in long, thin strips, and well seasoned +with salt and pepper; and when the jelly in the mould is hard, lay in +the chicken, lightly, and cover with the liquid jelly, which should be +cool, but not hard. Put away to harden. When ready to serve, dip the +mould in warm water and then turn into the centre of a flat dish. +Garnish with parsley, and, if you choose, with Tartare or mayonnaise +sauce.</p> +<p style="font-weight: bold;"> Chicken Chaud Froid.</p> +<p>Skin two chickens, and cut in small pieces as for serving. Wash, and +put them in a stew-pan with enough white stock to cover, and one large +onion, a clove, half a blade of mace, a bouquet of sweet herbs and half +a table-spoonful of salt. Let this come to a boil; then skim carefully, +and set back where it will simmer for one hour. Take up the chicken, and +set the stew-pan where the stock will boil rapidly. Put three +table-spoonfuls of butter in the frying-pan, and when it melts, stir in +two table-spoonfuls of flour, and cook until smooth, but not brown. Stir +this into the stock, of which there must be not more than a pint; add +four table-spoonfuls of glaze, and boil up once. Taste to see if +seasoned enough; if it is not, add more salt and pepper. Now add half a +cupful of cream, and let boil up once more. Have the chicken in a deep +dish. Pour this sauce on it, and set away to cool At serving time, have +large slices of cold boiled sweet potatoes, fried in butter till a +golden brown, handsomely arranged on a warm dish. On them place the +chicken, which must be very cold. On each piece of the meat put a small +teaspoonful of Tartare sauce. Heap the potatoes around the edge of the +dish, garnish with parsley, and serve.</p> +<p style="font-weight: bold;"> To Remove a Fillet from a Fowl or Bird.</p> +<p>Draw the skin off of the breast, and then run a sharp knife between +the flesh and the ribs and breast-bone. You will in this way separate +the two fillets from the body of the bird. The legs and wings of the +largest birds and fowl can be boned, and stuffed with force-meat, and +then prepared the same as, and served with, the fillet. The body of the +bird can be used for soups. Fillets from all kinds of birds can be +prepared the same as those from chickens.</p> +<p style="font-weight: bold;"> Chicken Fillets, Larded and Breaded.</p> +<p>Lard the fillets, having four fine strips of pork for each one, and +season with salt and pepper. Dip in beaten egg and in fine bread crumbs. +Fry ten minutes in boiling fat. Serve on a hot dish with a spoonful of +Tartare sauce on each.</p> +<p style="font-weight: bold;"> Chicken Fillets, Braised.</p> +<p>Lard the fillets as for breading. For each one lay a slice of fat +pork in the bottom of the braising pan, and on this a very small piece +of onion. Dredge the fillets well with salt, pepper and flour, and place +them on the pork and onion. Cover the pan, and set on the stove. Cook +slowly half an hour; then add one pint of light stock or water and the +bones of one of the chickens. Cover the pan, and place in a moderate +oven for one hour, basting frequently with the gravy. If the gravy +should cook away, add a little more stock or water, (there should be +nearly a pint of it at the end of the hour). Take up the fillets, and +drain; then cover them with soft butter, and dredge lightly with flour. +Broil till a light brown. Serve on a hot dish with the sauce poured +around. Or, they can be dressed on a mound of mashed potato, with a +garnish of any green vegetable at the base, the sauce to be poured +around it.</p> +<p>To make the sauce: Skim all the fat from the gravy in which the +fillets were cooked. Cook one table-spoonful of butter and one heaping +teaspoonful of flour together until a light brown; then add the gravy, +and boil up once. Taste to see if seasoned enough, and strain.</p> +<p style="font-weight: bold;"> Chicken Fillets, Sauté.</p> +<p>Flatten the fillets by pounding them lightly with the vegetable +masher. Season with pepper and salt, and dredge well with flour. Put in +the frying-pan one table-spoonful of butter for each fillet, and when +hot, put the fillets in, and cook rather slowly twenty minutes. Brown on +both sides. Take up, and keep hot while making the sauce. If there are +six fillets, add two table-spoonfuls of butter to that remaining in the +frying-pan, and when melted, stir in one table-spoonful of flour. Stir +until it begins to brown slightly; then slowly add one and a half +cupfuls of cold milk, stirring all the while. Let this boil one minute. +Season with salt, pepper and, if you like, a little mustard. Fill the +centre of a hot dish with green peas or mashed potatoes, against which +rest the fillets; and pour the sauce around. Serve very hot.</p> +<p style="font-weight: bold;"> Chicken Curry.</p> +<p>One chicken, weighing three pounds; three-fourths of a cupful of +butter, two large onions, one heaping table-spoonful of curry powder, +three tomatoes, or one cupful of the canned article, enough cayenne to +cover a silver three-cent piece, salt, one cupful of milk. Put the +butter and the onions, cut fine, on to cook. Stir all the while until +brown; then put in the chicken, which has been cut in small pieces, the +curry, tomatoes, salt and pepper. Stir well. Cover tightly, and let +simmer one hour, stirring occasionally; then add the milk. Boil up once, +and serve with boiled rice. This makes a very rich and hot curry, but +for the real lover of the dish, none too much so.</p> +<p style="font-weight: bold;"> Veal Curry.</p> +<p>Two pounds of veal, treated in the same manner, but cooked two +hours. Mutton and lamb can be used in a like way.</p> +<p style="font-weight: bold;"> Chicken Quenelles.</p> +<p>One large chicken or tender fowl, weighing about three pounds; six +table-spoonfuls of butter, one table-spoonful of chopped salt pork, +three eggs, one teaspoonful of onion juice, one of lemon juice, half a +cupful of white stock or cream, one cupful of stale bread, one of new +milk, and salt and pepper to taste. Skin the chicken, take all the flesh +from the bones, and chop and pound <i>very</i> fine. Mix the pork with +it, and rub through a flour sieve. Cook the bread and milk together for +ten minutes, stirring often, to get smooth. Add this to the chicken, and +then add the seasoning, stock or cream, yolks of eggs, one by one, and +lastly the whites, which have been beaten to a stiff froth.</p> +<p>Cover the sides and bottom of a frying-pan with soft butter. Take +two table-spoons and a bowl of boiling water. Dip one spoon in the +water, and then fill it with force-meat, heaping it; then dip the other +spoon in the hot water, and turn the contents of the first into it. This +gives the <i>quenelle</i> the proper shape; and it should at once be +slipped into the frying-pan. Continue the operation until all the meat +is shaped. Cover the quenelles with white stock, boiling, and slightly +salted, and cook gently twenty minutes. Take them up, and drain for a +minute; then arrange on a border of mashed potatoes or fried bread. Pour +a spoonful of either Bechamel, mushroom or olive sauce on each, and the +remainder in the centre of the dish. Serve hot.</p> +<p style="font-weight: bold;"> Chicken Quenelles, Stuffed.</p> +<p>Prepare the force-meat as for <i>quenelles</i>. Soak four +table-spoonfuls of gelatine for one hour in cold water to cover. Put two +table-spoonfuls of butter in a frying-pan, and when hot, add one +table-spoonful of flour. Stir until smooth, but not brown; then +gradually stir in one pint of cream. Add one table-spoonful of lemon +juice, a speck of mace and plenty of salt and pepper. Cook for two +minutes. Stir in the soaked gelatine, and remove from the fire. Into +this sauce stir one pint and a half of cold chicken, cut <i>very</i> +fine. Set away to cool. Butter eighteen small egg cups, and cover the +sides and bottoms with a thick layer of the force-meat. Fill the centre +with the prepared force-meat, which should be quite firm. Cover with +chicken. Place the cups in a steamer and cover them with sheets of thick +paper. Put on the cover of the steamer, and place upon a kettle of +boiling water for half an hour. Do not let the water boil too rapidly. +Take up, and put away to cool. When cold, dip the <i>quenelles</i> twice +in beaten egg and in bread crumbs. Fry in boiling fat for three minutes. +Serve hot with a garnish of stoned olives.</p> +<p style="font-weight: bold;"> Chicken Quenelles, Breaded.</p> +<p>Prepare the <i>quenelles</i> as before, and when they have been +boiled, drain, and let them grow cold. Dip in beaten egg and roll in +bread crumbs; place in the frying basket and plunge into boiling fat. +Cook three minutes. Serve with fried parsley or any kind of brown sauce.</p> +<p style="font-weight: bold;"> Veal Quenelles.</p> +<p>One pound of clear veal, one cupful of white sauce, six +table-spoonfuls of butter, one cupful of bread crumbs, one of milk, four +eggs, salt, pepper, a slight grating of nutmeg and the juice of half a +lemon. Make and use the same as chicken <i>quenelles</i>.</p> +<p style="font-weight: bold;"> Chicken Pilau.</p> +<p>Cut a chicken into pieces the size you wish to serve at the table. +Wash clean, and put in a stew-pan with about one-eighth of a pound of +salt pork, which has been cut in small pieces. Cover with cold water, +and boil gently until the chicken begins to grow tender, which will be +in about an hour, unless the chicken is old. Season rather highly with +salt and pepper, add three tea-cupfuls of rice, which has been picked +and washed, and let boil thirty or forty minutes longer. There should be +a good quart of liquor in the stew-pan when the rice is added. Care must +be taken that it does not burn. Instead of chicken any kind of meat may +be used.</p> +<p style="font-weight: bold;"> Chicken Soufflé.</p> +<p>One pint of cooked chicken, finely chopped; one pint of cream sauce, +four eggs, one teaspoonful of chopped parsley, one teaspoonful of onion +juice, salt, pepper. Stir the chicken and seasoning into the boiling +sauce. Cook two minutes. Add the yolks of the eggs, well beaten, and set +away to cool. When cold, add the whites, beaten to a stiff froth. Turn +into a buttered dish, and bake half an hour. Serve with mushroom or +cream sauce. This dish must be served the moment it is baked. Any kind +of delicate meat can be used, the <i>soufflé</i> taking the name +of the meat of which it is made.</p> +<p style="font-weight: bold;"> Fried Chicken.</p> +<p>Cut the chicken into six or eight pieces. Season well with salt and +pepper. Dip in beaten egg and then in fine bread crumbs in which there +is one teaspoonful of chopped parsley for every cupful of crumbs. Dip +again in the egg and crumbs. Fry ten minutes in boiling fat. Cover the +centre of a cold dish with Tartare sauce. Arrange the chicken on this, +and garnish with a border of pickled beets. Or, it can be served with +cream sauce.</p> +<p style="font-weight: bold;"> Blanquette of Chicken.</p> +<p>One quart of cooked chicken, cut in delicate pieces; one large +cupful of white stock, three table-spoonfuls of butter, a heaping +table-spoonful of flour, one teaspoonful of lemon juice, one cupful of +cream or milk, the yolks of four eggs, salt, pepper: Put the butter in +the sauce-pan, and when hot, add the flour. Stir until smooth, but not +brown. Add the stock, and cook two minutes; then add the seasoning and +cream. As soon as this boils up, add the chicken. Cook ten minutes. Beat +the yolks of the eggs with four table-spoonfuls of milk. Stir into the +blanquette. Cook about half a minute longer. This can be served in a +rice or potato border, in a <i>crôustade</i>, on a hot dish, or +with a garnish of toasted or fried bread.</p> +<p style="font-weight: bold;"> Blanquette of Veal and Ham.</p> +<p>Half a pint of boiled ham, one pint and a half of cooked veal, one +pint of cream sauce, one teaspoonful of lemon juice, the yolks of two +uncooked eggs, salt, pepper, two hard-boiled eggs. Have the veal and ham +cut in delicate pieces, which add with the seasoning to the sauce. When +it boils up, add the yolks, which have been beaten with four +table-spoonfuls of milled Cook half a minute longer. Garnish with the +hard-boiled eggs.</p> +<p style="font-weight: bold;"> Salmis of Game,</p> +<p>Take the remains of a game dinner, say two or three grouse. Cut all +the meat from the bones, in as handsome pieces as possible, and set +aside. Break up the bones, and put on to boil with three pints of water +and two cloves. Boil down to a pint and a half. Put three +table-spoonfuls of butter and two onions, cut in slices, on to fry. Stir +all the time until the onions begin to brown; then add two spoonfuls of +flour, and stir until a rich dark brown. Strain the broth on this. Stir +a minute, and add one teaspoonful of lemon juice and salt and pepper to +taste; if you like, one table-spoonful of Leicestershire sauce, also. +Add the cold game, and simmer fifteen minutes. Serve on slices of fried +bread. Garnish with fried bread and parsley.</p> +<p>This dish can be varied by using different kinds of seasoning, and +by serving sometimes with rice, and sometimes with mashed potatoes, for +a border. Half a dozen mushrooms is a great addition to the dish, if +added about five minutes before serving. A table-spoonful of curry +powder, mixed with a little cold water, and stirred in with the other +seasoning, will give a delicious curry of game. When curry is used, the +rice border is the best of those mentioned above.</p> +<p style="font-weight: bold;"> Game Cutlets à la Royale.</p> +<p>One quart of the tender parts of cold game, cut into dice; one +generous pint of rich stock, one-third of a box of gelatine, one quart +of any kind of force-meat, four cloves, one table-spoonful of onion +juice, two of butter, one of flour, three eggs, one pint of bread or +cracker crumbs, salt, pepper. Soak the gelatine for one hour in half a +cupful of cold water. Put the butter in a frying-pan, and when hot, add +the flour. Stir until smooth and brown, and add the stock and seasoning. +Simmer ten minutes; strain upon the game, and simmer fifteen minutes +longer. Beat an egg and add to the gelatine. Stir this into the game and +sauce and take from the fire instantly. Place the stew-pan in a basin of +cold water, and stir until it begins to cool; then turn the mixture into +a shallow baking pan, having it about an inch thick. Set on the ice to +harden. When hard, cut into cutlet-shaped pieces with a knife that has +been dipped in hot water. When all the mixture is cut, put the pan in +another of warm water for half a minute. This will loosen the cutlets +from the bottom of the pan. Take them out carefully, cover every part of +each cutlet with force-meat, and set on ice until near serving time. +When ready to cook them, beat the two eggs with a spoon. Cover the +cutlets with this and the crumbs. Place a few at a time in the frying +basket, and plunge them into boiling fat. Fry two minutes. Drain, and +place on brown paper until all are cooked. Arrange them in a circle on a +hot dish. Pour mushroom sauce in the centre, garnish with parsley, and +serve. Poultry cutlets can be prepared and served in the same way.</p> +<p style="font-weight: bold;"> Cutlets à la Duchesse.</p> +<p>Two pounds of Lamb, mutton or veal cutlets, one large cupful of +cream, one table-spoonful of onion juice, four table-Spoonfuls of +butter, one of flour, two whole eggs, the yolks of four more, two +table-spoonfuls of finely-chopped ham, one of lemon juice and salt and +pepper to taste. Put two table-spoonfuls of the butter in the +frying-pan. Season the cutlets with salt and pepper, and when the butter +is hot, put them in it. Fry gently for five minutes, if lamb or mutton, +but if veal, put a cover on the pan, and fry very slowly for fifteen +minutes. Set away to cool. Put the remainder of the butter in a small +frying-pan, and when hot, stir in the flour. Cook one minute, stirring +all the time, and being careful not to brown. Stir in the cream. Have +the ham, the yolks of eggs and the onion and lemon juice beaten +together. Stir this mixture into the boiling sauce. Stir for about one +minute, and remove from the fire. Season well with pepper and salt. Dip +the cutlets in this sauce, being careful to cover every part, and set +away to cool. When cold, dip them in beaten egg and in bread crumbs. Fry +in boiling fat for one minute. Arrange them in a circle on a hot dish, +and have green peas in the centre and cream sauce poured around.</p> +<p style="font-weight: bold;">Cutlets served in Papillotes.</p> +<p>Fold and cut half sheets of thick white paper, about the size of +commercial note, so that when opened they will be heart-shaped. Dip them +in melted butter and set aside. After trimming all the fat from lamb or +mutton chops, season them with pepper and salt. Put three +table-spoonfuls of butter in the frying pan, and when melted, lay in the +chops, and cook slowly for fifteen minutes. Add one teaspoonful of +finely-chopped parsley, one teaspoonful of lemon juice and one +table-spoonful of Halford sauce. Dredge with one heaping table-spoonful +of flour, and cook quickly five minutes longer. Take up the cutlets, and +add to the sauce in the pan four table-spoonfuls of glaze and four of +water. Stir until the glaze is melted, and set away to cool. When the +sauce is cold, spread it on the cutlets. Now place these, one by one, on +one side of the papers, having the bones turned toward the centre. Fold +the papers and carefully turn in the edges. When all are done, place +them in a pan, and put into a moderate oven for ten minutes; then place +them in a circle, and fill the centre of the dish with thin fried, or +French fried, potatoes. Serve very hot. The quantities given above are +for six cutlets.</p> +<p style="font-weight: bold;"> Veal Cutlets with White Sauce.</p> +<p>One and a half pounds of cutlets, two table-spoonfuls of butter, a +slice of carrot and a small slice of onion. Put the butter and the +vegetables, cut fine, in a sauce-pan. Season the cutlets with salt and +pepper, and lay them on the butter and vegetables. Cover tightly, and +cook slowly for half an hour; then take out, and dip in egg and bread +crumbs, and fry in boiling fat till a golden brown. Or, dip the cutlets +in soil butter and then in flour, and broil. Serve with white sauce +poured around. Put a quart of green peas, or points of asparagus, in the +centre of the dish, and arrange the cutlets around them. Pour on the +sauce. This gives a handsome dish. Or, serve with olive sauce.</p> +<p style="font-weight: bold;"> Mutton Cutlets, Crumbed.</p> +<p>Season French chops with salt and pepper, dip them in melted butter, +and roll in <i>fine</i> bread crumbs. Broil for eight minutes over a +fire not too bright, as the crumbs burn easily. Serve with potato balls +heaped in the centre of the dish.</p> +<p style="font-weight: bold;"> Mutton Cutlets, Breaded.</p> +<p>Trim the cutlets, and season with salt and pepper. Dip in beaten egg +and in bread crumbs, and fry in boiling fat. If three-quarters of an +inch thick, they will be done rare in six minutes, and well done in ten. +Arrange in the centre of a hot dish, and pour tomato sauce around them. +One pint of sauce is enough for two pounds of cutlets.</p> +<p style="font-weight: bold;">Stewed Steak with Oysters.</p> +<p>Two pounds of rump steak, one pint of oysters, one table-spoonful of +lemon juice, three of butter, one of flour, salt, pepper, one cupful of +water. Wash the oysters in the water, and drain into a stew-pan. Put +this liquor on to heat. As soon as it comes to a boil, skim, and set +back. Put the butter in a frying-pan, and when hot, put in the steak. +Cook ten minutes. Take up the steak, and stir the flour into the butter +remaining in the pan. Stir until a dark brown. Add the oyster liquor, +and boil one minute. Season with salt and pepper. Put back the steak, +cover the pan, and simmer half an hour; then add the oysters and lemon +juice. Boil one minute. Serve on a hot dish with points of toast for a +garnish.</p> +<p style="font-weight: bold;"> Rice Borders.</p> +<p>These are prepared in two ways. The first is to boil the rice as for +a vegetable, and, with a spoon, heap it lightly around the edge of the +fricassee, ragout, etc. The second method is a little more difficult. +Put one cupful of rice on to boil in three cupfuls of cold water. When +it has been boiling half an hour, add two table-spoonfuls of butter and +one heaping teaspoonful of salt. Set back where it will just simmer, and +cook one hour longer. Mash very fine with a spoon, add two well-beaten +eggs, and stir for three minutes. Butter a plain border mould, and fill +with the rice. Place in the heater for ten minutes. Turn upon a hot +dish. Fill the centre with a fricassee, salmis or blanquette, and serve +hot. A mould with a border two inches high and wide, and having a space +in the centre five and a half inches wide and eleven long, is pretty and +convenient for rice and potato borders, and also for jelly borders, with +which to decorate salads, boned chicken, creams, etc.</p> +<p style="font-weight: bold;"> Potato Border.</p> +<p>Six potatoes, three eggs, one table-spoonful of butter, one of salt, +half a cupful of boiling milk. Pare, boil and mash the potatoes. When +fine and light, add the butter, salt and pepper and two well-beaten +eggs. Butter the border mould and pack the potato in it. Let this stand +on the kitchen table ten minutes; then turn out on a dish and brush over +with one well-beaten egg. Brown in the oven. Fill the centre with a +curry, fricassee, salmis or blanquette.</p> +<p style="font-weight: bold;"> To Make a Crôustade.</p> +<p>The bread for the <i>crôustade</i> must not be too light, and +should be at least three days old. If the loaf is round, it can be +carved into the form of a vase, or if long, into the shape of a boat. +Have a very sharp knife, and cut slowly and carefully, leaving the +surface as smooth as possible. There are two methods by which it can be +browned: one is to plunge it into a deep pot of boiling fat for about +one minute; the other is to butter the entire surface of the bread and +put it into a hot oven, being careful not to let it burn. Care must be +taken that the inside is as brown as the outside; if not, the sauce will +soak through the crôustade and spoil it. Creamed oysters, stewed +lobster, chicken, or any kind of meat that is served in a sauce, can be +served in the crôustade,</p> +<p style="font-weight: bold;"> Cheese Soufflé.</p> +<p>Two table-spoonfuls of butter, one heaping table-spoonful of flour, +half a cupful of milk, one cupful of grated cheese, three eggs, half a +teaspoonful of salt, a speck of cayenne. Put the butter in a sauce-pan, +and when hot, add the flour, and stir until smooth, but not browned. Add +the milk and seasoning. Cook two minutes; then add the yolks of the +eggs, well beaten, and the cheese. Set away to cool. When cold, add the +whites, beaten to a stiff froth. Turn into a buttered dish, and bake +from twenty to twenty-five minutes. Serve the moment it comes from the +oven. The dish in which this is baked should hold a quart. An escalop +dish is the best.</p> +<p style="font-weight: bold;"> Rissoles.</p> +<p>Roll the trimmings from pie crust into a sheet about a sixth of an +inch thick. Cut this in cakes with the largest patty cutter. Have any +kind of meat or fish prepared as for croquettes. Put a heaping +teaspoonful on each cake. Brush the edges of the paste with beaten egg, +and then fold and press together. When all are done, dip in beaten egg +and fry brown in boiling fat. They should cook about eight minutes. +Serve hot.</p> +<p style="font-weight: bold;"> Fritter Batter.</p> +<p>One pint of flour, half a pint of milk, one table-spoonful of salad +oil or butter, one teaspoonful of salt, two eggs. Beat the eggs light. +Add the milk and salt to them. Pour half of this mixture on the flour, +and when beaten light and smooth, add the remainder and the oil. Fry in +boiling fat. Sprinkle with sugar, and serve on a hot dish. This batter +is nice for all kinds of fritters.</p> +<p style="font-weight: bold;"> Fritter Batter, No. 2.</p> +<p>One pint of flour, one teaspoonful of salt, one of sugar, one of +cream of tartar, half a teaspoonful of soda, one table-spoonful of oil, +one egg, half a pint of milk. Mix the flour, salt, sugar, cream of +tartar and soda together, and rub through a sieve. Beat the egg very +light, and add the milk. Stir half of this on the flour, and when the +batter is light and smooth, add the remainder, and finally the oil.</p> +<p style="font-weight: bold;"> Chicken Fritters.</p> +<p>Cut cold roasted or boiled chicken or fowl in small pieces, and +place in an earthen dish. Season well with salt, pepper and the juice of +a fresh lemon. Let the meat stand one hour; then make a fritter batter, +and stir the pieces into it. Drop, by the spoonful, into boiling fat, +and fry till a light brown. Drain, and serve immediately. Any kind of +cold meat, if tender, can be used in this way.</p> +<p style="font-weight: bold;"> Apple Fritters.</p> +<p>Pare and core the apples, and cut in slices about one-third of an +inch thick. Dip in the batter, and fry six minutes in boiling fat. Serve +on a hot dish. The apples may be sprinkled with sugar and a little +nutmeg, and let stand an hour before being fried. In that case, sprinkle +them with sugar when you serve them.</p> +<p style="font-weight: bold;"> Fruit Fritters.</p> +<p>Peaches, pears, pineapples, bananas, etc., either fresh or canned, +are used for fritters. If you choose, when making fruit fritters, you +can add two table-spoonfuls of sugar to the batter.</p> +<p style="font-weight: bold;"> Oyster Fritters.</p> +<p>One pint of oysters, two eggs, one pint of flour, one heaping +teaspoonful of salt, one table-spoonful of salad oil, enough water with +the oyster liquor to make a scant half pint. Drain and chop the oysters. +Add the water and salt to the liquor. Pour part of this on the flour, +and when smooth, add the remainder. Add the oil and the eggs, well +beaten. Stir the oysters into the batter. Drop small spoonfuls of this +into boiling fat, and fry until brown. Drain, and serve hot.</p> +<p style="font-weight: bold;"> Clam Fritters.</p> +<p>Drain and chop a pint of clams, and season with salt and pepper. +Make a fritter batter as directed, using, however, a <i>heaping</i> pint +of flour, as the liquor in the clams thins the batter. Stir the clams +into this, and fry in boiling fat.</p> +<p style="font-weight: bold;"> Cream Fritters.</p> +<p>One pint of milk, the yolks of six, and whites of two, eggs, two +table-spoonfuls of sugar, half a pint of flour, three heaping +table-spoonfuls of butter, half a teaspoonful of salt, a slight +flavoring of lemon, orange, nutmeg, or anything else you please. Put +half of the milk on in the double boiler, and mix the flour to a smooth +paste with the other half. When the milk boils, stir this into it Cook +for five minutes, stirring constantly; then add the butter, sugar, salt +and flavoring. Beat the eggs well, and stir them into the boiling +mixture. Cook one minute. Butter a shallow cake pan, and pour in the +mixture. Have it about half an inch deep in the pan. Set away to cool. +When cold, cut into small squares. Dip these in beaten egg and in +crumbs, place in the frying basket, and plunge into boiling fat. Fry +tall a golden brown. Arrange on a hot dish, sprinkle sugar over them, +and serve <i>very hot</i>.</p> +<p style="font-weight: bold;"> Potato Fritters.</p> +<p>One pint of boiled and mashed potato, half a cupful of hot milk, +three table-spoonfuls of butter, three of sugar, two eggs, a little +nutmeg, one teaspoonful of salt. Add the milk, butter, sugar and +seasoning to the mashed potato, and then add the eggs well beaten. Stir +until very smooth and light. Spread, about half an inch deep, on a +buttered dish, and set away to cool. When cold, cut into squares. Dip in +beaten egg and in bread crumbs, and fry brown in boiling fat. Serve +immediately.</p> +<p style="font-weight: bold;"> Croquettes.</p> +<p>Care and practice are required for successfully making croquettes. +The meat must be chopped fine, all the ingredients be thoroughly mixed, +and the whole mixture be as moist as possible without spoiling the +shape. Croquettes are formed in pear, round and cylindrical shapes. The +last is the best, as the croquettes can be moister in this form than in +the two others.</p> +<p>To shape: Take about a table-spoonful of the mixture, and with both +hands, shape in the form of a cylinder. Handle as gently and carefully +as if a tender bird. Pressure forces the particles apart, and thus +breaks the form. Have a board sprinkled lightly with bread or cracker +crumbs, and roll the croquettes <i>very gently</i> on this. Remember +that the slightest pressure will break them. Let them lie on the board +until all are finished, when, if any have become flattened, roll them +into shape again. Cover a board <i>thickly</i> with crumbs. Have beaten +eggs, slightly salted, in a deep plate. Hold a croquette in the left +hand, and with a brush, or the right hand, cover it with the egg; then +roll in the crumbs. Continue this until they are all crumbed. Place a +few at a time in the frying basket (they should not touch each other), +and plunge into boiling fat. Cook till a rich brown. It will take about +a minute and a half. Take up, and lay on brown paper in a warm pan.</p> +<p style="font-weight: bold;"> Royal Croquettes.</p> +<p>Three small, or two large, sweetbreads, one boiled chicken, one +large table-spoonful of flour, one pint of cream, half a cupful of +butter, one table-spoonful of onion juice, one table-spoonful of chopped +parsley, one teaspoonful of mace, the juice of half a lemon, and salt +and pepper to taste. Let the sweetbreads stand in boiling water five +minutes. Chop very fine, with the chicken, and add seasoning. Put two +table-spoonfuls of the butter in a stew-pan with the flour. When it +bubbles, add the cream, gradually; then add the chopped mixture, and +stir until thoroughly heated. Take from the fire, add the lemon juice, +and set away to cool. Roll into shape with cracker crumbs. Dip in six +beaten eggs and then in cracker crumbs. Let them stand until dry, when +dip again in egg, and finally in bread crumbs--not too fine. All the +crumbs should first be salted and peppered. Fry quickly in boiling fat.</p> +<p style="font-weight: bold;"> Royal Croquettes, No. 2.</p> +<p>Half a boiled chicken, one large sweetbread, cleaned, and kept in +hot water for five minutes; a calf's brains, washed, and boiled five +minutes; one teaspoonful of chopped parsley, salt, pepper, half a pint +of cream, one egg, quarter of a cupful of butter, one table-spoonful of +corn-starch. Chop the chicken, brains and sweetbread very fine, and add +the egg well beaten. Mix the corn-starch with a little of the cream. +Have the remainder of the cream boiling, and stir in the mixed +corn-starch; then add the butter and the chopped mixture, and stir over +the fire until it bubbles. Set aside to cool. Shape, and roll twice in +egg and in cracker crumbs. Put in the frying basket, and plunge into +boiling fat. They should brown in less than a minute. [Mrs. Furness, of +Philadelphia.]</p> +<p style="font-weight: bold;"> Oyster Croquettes.</p> +<p>Haifa pint of raw oysters, half a pint of cooked veal, one heaping +table-spoonful of butter, three table-spoonfuls of cracker crumbs, the +yolks of two eggs, one table-spoonful of onion juice. Chop the oysters +and veal very fine. Soak the crackers in oyster liquor, and then mix all +the ingredients, and shape. Dip in egg and roll in cracker crumbs, and +fry as usual. The butter should be softened before the mixing.</p> +<p style="font-weight: bold;"> Lobster Croquettes.</p> +<p>Chop fine the meat of a two-pound lobster; take also two +table-spoonfuls of butter, enough water or cream to make very moist, one +egg, salt and pepper to taste, and half a table-spoonful of flour. Cook +butter and flour together till they bubble. Add the cream or water +(about a scant half cupful), then the lobster and seasoning, and, when +hot, the egg well beaten. Set away to cool. Shape, dip in egg and +cracker crumbs, and fry as usual.</p> +<p style="font-weight: bold;"> Salmon Croquettes.</p> +<p>One pound of cooked salmon (about a pint and a half when chopped), +one cupful of cream, two table-spoonfuls of butter, one of flour, three +eggs, one pint of crumbs, pepper, salt. Chop the salmon fine. Mix the +flour and butter together. Let the cream come to a boil, and stir in the +flour, butter, salmon and seasoning. Boil for one minute. Stir into it +one well-beaten egg, and remove from the fire. When cold, shape, and +proceed as for other croquettes.</p> +<p style="font-weight: bold;"> Shad Roe Croquettes.</p> +<p>One pint of cream, four table-spoonfuls of corn-starch, four shad +roe, four table-spoonfuls of butter, one teaspoonful of salt, the juice +of two lemons, a slight grating of nutmeg and a speck of cayenne. Boil +the roe fifteen minutes in salted water; then drain and mash. Put the +cream on to boil. Mix the butter and corn-starch together, and stir into +the boiling cream. Add the seasoning and roe. Boil up once, and set away +to cool. Shape and fry as directed. [Miss Lizzie Devereux.]</p> +<p style="font-weight: bold;"> Rice and Meat Croquettes.</p> +<p>One cupful of boiled rice, one cupful of finely-chopped cooked +meat--any kind; one teaspoonful of salt, a little pepper, two +table-spoonfuls of butter,--half a cupful of milk, one egg. Put the milk +on to boil, and add the meat, rice and seasoning. When this boils, add +the egg, well beaten; stir one minute. After cooling, shape, dip in egg +and crumbs, and fry as before directed.</p> +<p style="font-weight: bold;"> Rice Croquettes.</p> +<p>One large cupful of cooked rice, half a cupful of milk, one egg, one +table-spoonful of sugar, one of butter, half a teaspoonful of salt, a +slight grating of nutmeg. Put milk on to boil, and add rice and +seasoning. When it boils up, add the egg, well beaten. Stir one minute; +then take off and cool. When cold, shape, and roll in egg and crumbs, as +directed. Serve very hot. Any flavoring can be substituted for the +nutmeg.</p> +<p style="font-weight: bold;">Potato Croquettes.</p> +<p>Pare, boil and mash six good-sized potatoes. Add one table-spoonful +of butter, two-thirds of a cupful of hot cream or milk, the whites of +two eggs, well beaten, and salt and pepper to taste. If you wish, use +also a slight grating of nutmeg, or a teaspoonful of lemon juice. Let +the mixture cool slightly, then shape, roll in egg and crumbs, and fry.</p> +<p style="font-weight: bold;"> Chicken Croquettes.</p> +<p>One <i>solid</i> pint of finely-chopped cooked chicken, one +table-spoonful of salt, half a teaspoonful of pepper, one cupful of +cream or chicken stock, one table-spoonful of flour, four eggs, one +teaspoonful of onion juice, one table-spoonful of lemon juice, one pint +of crumbs, three table-spoonfuls of butter. Put the cream or stock on to +boil. Mix the flour and butter together, and stir into the boiling +cream; then add the chicken and seasoning. Boil for two minutes, and add +two of the eggs, well beaten. Take from the fire immediately, and set +away to cool. When cold, shape and fry.</p> +<p>Many people think a teaspoonful of chopped parsley an improvement,</p> +<p style="font-weight: bold;"> Other Croquettes.</p> +<p>Veal, mutton, lamb, beef and turkey can be prepared in the same +manner as chicken. Very dry, tough meat is not suitable for croquettes. +Tender roasted pieces give the finest flavor.</p> +<p style="font-weight: bold;"> Large Vol-au-Vent.</p> +<p>Make puff or chopped paste, according to the rule given, and let it +get chilled through; roll it again four times, the last time leaving it +a piece about seven inches square. Put in the ice chest for at least +half an hour; then roll into a ten-inch square. Place on this a plate or +a round tin, nine and a half inches in diameter, and, with a sharp +knife, cut around the edge. Place another plate, measuring seven inches +or a little more, in the centre. Dip a case-knife in hot water and cut +around the plate, having the knife go two-thirds through the paste. +Place the paste in a flat baking pan and put in a hot oven. After twelve +or fifteen minutes close the drafts, to slacken the heat, and cook half +an hour longer, being careful not to let it burn. As soon as the <i>vol-au-vent</i> +is taken from the oven, lift out the centre piece with a case-knife, and +take out the uncooked paste with a spoon. Return the cover. At the time +of serving place in the oven to heat through; then fill and cover, and +serve while hot The <i>vol-au-vent</i> can be made and baked the day +before using, if more convenient. Heat it and fill as directed.</p> +<p style="font-weight: bold;"> Vol-au-Vent of Chicken.</p> +<p>Cut into dice one and a half pints of cooked chicken, and season +with salt and pepper. Make a cream sauce, which season well with salt +and pepper; and, if you like, add half a teaspoonful of onion juice and +the same quantity of mixed mustard. Heat the chicken in this, and fill +the <i>vol-au-vent</i>. All kinds of poultry and other meats can be +used for a <i>vol-au-vent</i> with this sauce.</p> +<p style="font-weight: bold;"> Vol-au-Vent of Sweetbreads.</p> +<p>Clean and wash two sweetbreads, and boil twenty minutes in water to +cover. Drain and cool them, and cut into dice. Heat in cream sauce, and +fill the <i>vol-au-vent</i>. Serve hot.</p> +<p style="font-weight: bold;"> Vol-au-Vent of Salmon.</p> +<p>Heat one pint and a half of cooked salmon in cream sauce. Fill the <i>vol-au-vent</i>, +and serve hot. Any rich, delicate fish can be served in a <i>vol-au-vent</i>.</p> +<p style="font-weight: bold;"> Vol-au-Vent of Oysters.</p> +<p>Prepare the vol-au-vent as directed. Put one quart of oysters on to +boil in their own liquor. As soon as a scum, rises, skim it off, and +drain the oysters. Return half a pint of the oyster liquor to the +sauce-pan. Mix two heaping table-spoonfuls of butter with a scant one of +flour, and when light and creamy, gradually turn on it the boiling +oyster liquor. Season well with salt, pepper and, if you like, a little +nutmeg or mace, (it must be only a "shadow"). Boil up once, and add +three table-spoonfuls of cream and the oysters. Stir over the fire for +half a minute. Fill the case, cover, and serve immediately.</p> +<p style="font-weight: bold;"> Vol-au-Vent of Lobster.</p> +<p>Rub together four table-spoonfuls of butter and one and a half of +flour. Pour on this, gradually, one pint of boiling white stock. Let it +boil up once, and add the juice of half a lemon, salt and a speck of +cayenne; add, also, the yolks of two eggs, beaten with a spoonful of +cold water, and the meat of two small lobsters, cut into dice. Stir for +one minute over the fire. Fill the case, put on the cover, and serve.</p> +<p style="font-weight: bold;"> Patties.</p> +<p>Make puff paste as directed. (See puff paste.) After it has been +rolled four times, put it on ice to harden. When hard, roll again twice. +The last time leave the paste about an inch thick. Put in the ice chest +to get very firm; then put on the board, and gently roll it down to +three-quarters of an inch in thickness. Great care must be taken to have +every part equally thick. Cut out pieces with a round tin cutter three +and a half inches in diameter, and place in the pans. Take another +cutter two and a half inches in diameter, dip it in hot water, place in +the centre of the patty, and cut about two-thirds through. In doing +this, do not press down directly, but use a rotary motion. These centre +pieces, which are to form the covers, easily separate from the rest when +baked. Place in a very hot oven. When they have been baking ten minutes +close the drafts, to reduce the heat; bake twenty minutes longer. Take +from the oven, remove the centre pieces, and, with a teaspoon, dig out +the uncooked paste. Fill with prepared fish or meat, put on the covers, +and serve. Or, if more convenient to bake them early in the day, or, +indeed, the previous day, put them in the oven twelve minutes before +serving, and they will be nearly as nice as if fresh baked. The +quantities given will make eighteen patties.</p> +<p style="font-weight: bold;"> Chicken Patties.</p> +<p>Prepare the cream the same as for oysters, and add to it one pint of +cold chicken, cut into dice. Boil three minutes. Fill the shells and +serve. Where it is liked, one teaspoonful of onion juice is an +improvement. Other poultry and all game can be served in patties the +same as chicken.</p> +<p style="font-weight: bold;"> Veal Patties.</p> +<p>Put in a stew-pan a generous half pint of white sauce with a pint of +cooked veal, cut into dice, and a teaspoonful of lemon juice. Stir until +very hot. Fill the shells, and serve.</p> +<p style="font-weight: bold;"> Lobster Patties.</p> +<p>One pint of lobster, cut into dice; half a pint of white sauce, a +speck of cayenne, one-eighth of a teaspoonful of mustard. Heat all +together. Fill the shells and serve.</p> +<p style="font-weight: bold;"> Oyster Patties.</p> +<p>One pint of small oysters, half a pint of cream, a large +tea-spoonful of flour, salt, pepper. Let the cream come to a boil. Mix +the flour with a little cold milk, and stir into the boiling cream. +Season with salt and pepper. While the cream is cooking let the oysters +come to a boil in their own liquor. Skim carefully, and drain off all +the liquor. Add the oysters to the cream, and boil up once. Fill the +patty shells, and serve. The quantities given are enough for eighteen +shells.</p> +<p style="font-weight: bold;"> Crust Patties.</p> +<p>Cut a loaf of stale bread in slices an inch thick. With the patty +cutter, press out as many pieces as you wish patties, and with a smaller +cutter, press half through each piece. Place this second cutter as near +the centre as possible when using. Put the pieces in the frying basket +and plunge into boiling fat for half a minute. Take out and drain, and +with a knife, remove the centre crusts and take out the soft bread; then +fill, and put on the centre pieces.</p> +<p>Filling for crusts: Put two table-spoonfuls of butter in the +frying-pan, and when hot, add one of flour. Stir until smooth and brown. +Add one cupful of stock. Boil one minute, and stir in one pint of cooked +veal, cut rather fine. Season with salt, pepper, and a little lemon +juice. When hot, fill the crusts. Any kind of cold meat can be served +in this manner.</p> +<p><br> +<span style="font-weight: bold;"> Sweetbreads.</span></p> +<p>Sweetbreads are found in calves and lambs. The demand for calves' +sweetbreads has grown wonderfully within the past ten years. In all our +large cities they sell at all times of the year for a high price, but in +winter and early spring they cost more than twice as much as they do +late in the spring and during the summer. The throat and heart +sweetbreads are often sold as one, but in winter, when they bring a very +high price, the former is sold for the same price as the latter. The +throat sweetbread is found immediately below the throat. It has an +elongated form, is not so firm and fat, and has not the fine flavor of +the heart sweetbread. The heart sweetbread is attached to the last rib, +and lies near the heart. The form is somewhat rounded, and it is smooth +and firm.</p> +<p style="font-weight: bold;"> To Clean Sweetbreads.</p> +<p>Carefully pull off all the tough and fibrous skin. Place them in a +dish of cold water for ten minutes or more, and they are then ready to +be boiled. They must always be boiled twenty minutes, no matter what the +mode of cooking is to be.</p> +<p style="font-weight: bold;"> Sweetbreads Larded and Baked.</p> +<p>When the sweetbreads have been cleaned, draw through each one four +very thin pieces of pork (about the size of a match). Drop them into +cold water for five or ten minutes, then into hot water, and boil twenty +minutes. Take out, spread with butter, dredge with salt, pepper and +flour, and bake twenty minutes in a quick oven. Serve with green peas, +well drained, seasoned with salt and butter, and heaped in the centre of +the dish. Lay the sweetbreads around them, and pour a cream sauce around +the edge of the dish. Garnish with parsley. One pint of cream sauce is +sufficient for eight or ten sweetbreads.</p> +<p style="font-weight: bold;"> Sweetbread Sauté.</p> +<p>One sweetbread, after being boiled, split and cut in four pieces. +Season with salt and pepper. Put in a small frying-pan one small +table-spoonful of butter and the same quantity of flour. When hot, put +in the sweetbreads; turn constantly until a light brown. They will fry +in about eight minutes. Serve with cream sauce or tomato sauce.</p> +<p style="font-weight: bold;"> Broiled Sweetbreads.</p> +<p>Split the sweetbread after being boiled. Season with salt and +pepper, rub thickly with butter and sprinkle with flour. Broil over a +rather quick fire, turning constantly. Cook about ten minutes, and serve +with cream sauce.</p> +<p style="font-weight: bold;"> Breaded Sweetbreads.</p> +<p>After being boiled, split them, and season with salt and pepper; +then dip in beaten egg and cracker crumbs. Fry a light brown in hot +lard. Serve with tomato sauce.</p> +<p style="font-weight: bold;"> Sweetbreads in Cases.</p> +<p>Cut the sweetbreads, after being boiled, in very small pieces. +Season with salt and pepper, and moisten well with cream sauce. Fill the +paper cases, and cover with bread crumbs. Brown, and serve.</p> +<p style="font-weight: bold;"> Pancakes.</p> +<p>Six eggs, a pint of milk, one heaping teaspoonful of salt, one +cupful of flour, one table-spoonful of sugar, one of melted butter or of +salad oil. Beat the eggs very light, and add the milk. Pour one-third of +this mixture on the flour, and beat until perfectly smooth and light; +then add the remainder and the other ingredients. Heat and butter an +omelet pan. Pour into it a thin layer of the mixture. When brown on one +side, turn, and brown the other. Roll up, sprinkle with sugar, and serve +hot. Or, cover with a thin layer of jelly, and roll. A number of them +should be served on one dish.<br> +<br> +</p> +<p style="font-weight: bold;"><big><big><a name="SALADS"></a> SALADS.</big></big></p> +<p>A salad should come to the table fresh and crisp. The garnishes +should be of the lightest and freshest kind. Nothing is more out of +place than a delicate salad covered with hard-boiled eggs, boiled beets, +etc. A salad with which the mayonnaise dressing is used, should have +only the delicate white leaves of the celery, or the small leaves from +the heart of the lettuce, and these should be arranged in a wreath at +the base, with a few tufts here and there on the salad. The contrast +between the creamy dressing and the light green is not great, but it is +pleasing. In arranging a salad on a dish, or in a bowl, handle it very +lightly. Never use pressure to get it into form. When a jelly border is +used with salads, some of it should be helped with the salad. The small +round radishes may be arranged in the dish with a lettuce salad. In +washing lettuce great care must be taken not to break or wilt it. The +large, dark green leaves are not nice for salad. As lettuce is not an +expensive vegetable, it is best, when the heads are not round and +compact, to buy an extra one and throw the large tough leaves away. In +winter and early spring, when lettuce is raised in hot-houses, it is +liable to have insects on it. Care must be taken that all are washed +off. Only the white, crisp parts of celery should be used in salads. The +green, tough parts will answer for stews and soups. Vegetable salads can +be served for tea and lunch and with, or after, the meats at dinner. The +hot cabbage, red cabbage, celery, cucumber and potato salads, are +particularly appropriate for serving with meats. The lettuce salad, with +the French dressing, and the dressed celery, are the best to serve after +the meats. A rich salad, like chicken, lobster or salmon, is out of +place at a company dinner. It is best served for suppers and lunches. +The success of a salad (after the dressing is made) depends upon keeping +the lettuce or celery crisp and not adding meat or dressing to it until +the time for serving.</p> +<p style="font-weight: bold;"> Mayonnaise Dressing.</p> +<p>A table-spoonful of mustard, one of sugar, one-tenth of a +teaspoonful of cayenne, one teaspoonful of salt, the yolks of three +uncooked eggs, the juice of half a lemon, a quarter of a cupful of +vinegar, a pint of oil and a cupful of whipped cream. Beat the yolks and +dry ingredients, until they are very light and thick, with either a +silver or wooden spoon--or, better still, with a Dover beater of second +size. The bowl in which the dressing is made should be set in a pan of +ice water during the beating. Add a few drops of oil at a time until the +dressing becomes very <i>thick</i> and rather hard. After it has reached +this stage the oil can be added more rapidly. When it gets so thick that +the beater turns hard, add a little vinegar. When the last of the oil +and vinegar has been added it should be very thick. Now add the lemon +juice and whipped cream, and place on ice for a few hours, unless you +are ready to use it. The cream may be omitted without injury.</p> +<p style="font-weight: bold;"> Salad Dressing Made at the Table.</p> +<p>The yolk of a raw egg, a table-spoonful of mixed mustard, one-fourth +of a teaspoonful of salt, six table-spoonfuls of oil. Stir the yolk, +mustard and salt together with a fork until they begin to thicken. Add +the oil, gradually, stirring all the while. More or less oil can be used.</p> +<p style="font-weight: bold;"> Cream Salad Dressing.</p> +<p>Two eggs, three table-spoonfuls of vinegar, one of cream, one +teaspoonful of sugar, one-fourth of a teaspoonful of salt, one-fourth of +a teaspoonful of mustard. Beat two eggs well. Add the sugar, salt and +mustard, then the vinegar, and the cream. Place the bowl in a basin of +boiling water, and stir until about the thickness of rich cream. If the +bowl is thick and the water boils all the time, it will take about five +minutes. Cool, and use as needed.</p> +<p style="font-weight: bold;"> Red Mayonnaise Dressing.</p> +<p>Lobster "coral" is pounded to a powder, rubbed through a sieve, and +mixed with mayonnaise dressing. This gives a dressing of a bright color. +Or, the juice from boiled beets can be used instead of "coral."</p> +<p style="font-weight: bold;"> Green Mayonnaise Dressing.</p> +<p>Mix enough spinach green with mayonnaise sauce to give it a bright +green color. A little finely-chopped parsley can be added.</p> +<p style="font-weight: bold;"> Aspic Mayonnaise Dressing.</p> +<p>Melt, but heat only slightly, one cupful of aspic jelly; or, one +cupful of consommé will answer, if it is well jellied. Put in a +bowl and place in a basin of ice water. Have ready the juice of half a +lemon, one cupful of salad oil, one-fourth of a cupful of vinegar, one +table-spoonful of sugar, one scant table-spoonful of mustard, one +teaspoonful of salt and one-tenth of a teaspoonful of cayenne. Mix the +dry ingredients with the vinegar. Beat the jelly with a whisk, and as +soon as it begins to thicken, add the oil and vinegar, a little at a +time. Add the lemon juice the last thing. You must beat all the time +after the bowl is placed in the ice water. This gives a whiter dressing +than that made with the yolks of eggs.</p> +<p style="font-weight: bold;"> Boiled Salad Dressing.</p> +<p>Three eggs, one table-spoonful each of sugar, oil and salt a scant +table-spoonful of mustard, a cupful of milk and one of vinegar. Stir +oil, salt, mustard and sugar in a bowl until perfectly smooth. Add the +eggs, and beat well; then add the vinegar, and finally the milk. Place +the bowl in a basin of boiling water, and stir the dressing until it +thickens like soft custard. The time of cooking depends upon the +thickness of the bowl. If a common white bowl is used, and it is placed +in water that is boiling at the time and is kept constantly boiling, +from eight to ten minutes will suffice; but if the bowl is very thick, +from twelve to fifteen minutes will be needed. The dressing will keep +two weeks if bottled tightly and put in a cool place.</p> +<p><span style="font-weight: bold;"> Sour Cream Salad Dressing. </span><br> +</p> +<p>One cupful of sour cream, one teaspoonful of salt, a speck of +cayenne, one table-spoonful of lemon juice, three of vinegar, one +teaspoonful of sugar. Mix all together thoroughly. This is best for +vegetables.</p> +<p style="font-weight: bold;"> Sardine Dressing.</p> +<p>Pound in a mortar, until perfectly smooth, the yolks of four +hard-boiled eggs and three sardines, which have been freed of bones, if +there were any. Add the mixture to any of the thick dressings, like the +mayonnaise or the boiled. This dressing is for fish.</p> +<p style="font-weight: bold;"> Salad Dressing Without Oil.</p> +<p>The yolks of four uncooked eggs, one table-spoonful of salt, one +heaping teaspoonful of sugar, one heaping teaspoonful of mustard, half a +cupful of clarified chicken fat, a quarter of a cupful of vinegar, the +juice of half a lemon, a speck of cayenne. Make as directed for +mayonnaise dressing.</p> +<p style="font-weight: bold;"> Salad Dressing made with Butter.</p> +<p>Four table-spoonfuls of butter, one of flour, one table-spoonful of +salt, one of sugar, one heaping teaspoonful of mustard, a speck of +cayenne, one cupful of milk, half a cupful of vinegar, three eggs. Let +the butter get hot in a sauce-pan. Add the flour, and stir until smooth, +being careful not to brown. Add the milk, and boil up. Place the +sauce-pan in another of hot water. Beat the eggs, salt, pepper, sugar +and mustard together, and add the vinegar. Stir this into the boiling +mixture, and stir until it thickens like soft custard, which will be in +about fire minutes. Set away to cool; and when cold, bottle, and place +in the ice-chest. This will keep two weeks.</p> +<p style="font-weight: bold;"> Bacon Salad Dressing.</p> +<p>Two table-spoonfuls of bacon or pork fat, one of flour, one of lemon +juice, half a teaspoonful of salt, one teaspoonful of sugar, one of +mustard, two eggs, half a cupful of water, half a cupful of vinegar. +Have the fat hot. Add the flour, and stir until smooth, but not brown. +Add the water, and boil up once. Place the sauce-pan in another of +boiling water. Have the eggs and seasoning beaten together. Add the +vinegar to the boiling mixture, and stir in the beaten egg. Cook four +minutes, stirring all the while. Cool and use. If corked tightly, this +will keep two weeks in a cold place.</p> +<p style="font-weight: bold;"> French Salad Dressing.</p> +<p>Three table-spoonfuls of oil, one of vinegar, one salt-spoonful of +salt, one-half a salt-spoonful of pepper. Put the salt and pepper in a +cup, and add one table-spoonful of the oil. When thoroughly mixed, add +the remainder of the oil and the vinegar. This is dressing enough for a +salad for six persons. If you like the flavor of onion, grate a little +juice into the dressing. The juice is obtained by first peeling the +onion, and then grating with a coarse grater, using a good deal of +pressure. Two strokes will give about two drops of juice--enough for +this rule.</p> +<p style="font-weight: bold;"> Chicken Salad.</p> +<p>Have cold roasted or boiled chicken free of skin, fat and bones. +Place on a board, and cut in long, thin strips, and cut these into dice. +Place in an earthen bowl (there should be two quarts), and season with +four table-spoonfuls of vinegar, two of oil, one teaspoonful of salt and +one-half of a teaspoonful of pepper. Set away in a cold place for two or +three hours. Scrape and wash enough of the tender white celery to make +one quart. Cut this, with a sharp knife, in pieces about half an inch +thick. Put these in the ice chest until serving time. Make the +mayonnaise dressing. Mix the chicken and celery together, and add half +of the dressing. Arrange in a salad bowl or on a flat dish, and pour the +remainder of the dressing over it. Garnish with white celery leaves. Or, +have a jelly border, and arrange the salad in this. Half celery and half +lettuce is often used for chicken salad. Many people, when preparing for +a large company, use turkey instead of chicken, there being so much more +meat in the same number of pounds of the raw material; but the salad is +not nearly so nice as with chicken. If, when the chicken or fowl is +cooked, it is allowed to cool in the water in which it is boiled, it +will be juicier and tenderer than if taken from the water as soon as +done.</p> +<p><span style="font-weight: bold;"> Lobster Salad</span>.</p> +<p>Cut up and season the lobster the same as chicken. Break the leaves +from a head of lettuce, one by one, and wash them singly in a large pan +of cold water. Put them in a pan of ice water for about ten minutes, and +then shake in a wire basket, to free them of water. Place in the ice +chest until serving time. When ready to serve, put two or three leaves +together in the form of a shell, and arrange these shells on a flat +dish. Mix one-half of the mayonnaise dressing with the lobster. Put a +table-spoonful of this in each cluster of leaves. Finish with a +teaspoonful of the dressing on each spoonful of lobster. This is an +exceedingly inviting dish. Another method is to cut or tear the leaves +rather coarse, and mix with the lobster. Garnish the border of the dish +with whole leaves. There should be two-thirds lobster to one-third +lettuce.</p> +<p style="font-weight: bold;"> Salmon Salad.</p> +<p>One quart of cooked salmon, two heads of lettuce, two +table-spoonfuls of lemon juice, one of vinegar, two of capers, one +teaspoonful of salt, one-third of a teaspoonful of pepper, one cupful of +mayonnaise dressing, or the French dressing. Break up the salmon with +two silver forks. Add to it the salt, pepper, vinegar and lemon juice. +Put in the ice chest or some other cold place, for two or three hours. +Prepare the lettuce as directed for lobster salad. At serving time, pick +out leaves enough to border the dish. Cut or tear the remainder in +pieces, and arrange these in the centre of a flat dish. On them heap the +salmon lightly, and cover with the dressing. Now sprinkle on the capers. +Arrange the whole leaves at the base, and, if you choose, lay one-fourth +of a thin slice of lemon on each leaf.</p> +<p style="font-weight: bold;"> Oyster Salad.</p> +<p>One pint of celery, one quart of oysters, one-third of a cupful of +mayonnaise dressing, three table-spoonfuls of vinegar, one of oil, half +a teaspoonful of salt, one-eighth of a teaspoonful of pepper, one +table-spoonful of lemon juice. Let the oysters come to a boil in their +own liquor. Skim well and drain. Season them with the oil, salt, pepper, +vinegar and lemon juice. When cold, put in the ice chest for at least +two hours. Scrape and wash the whitest and tenderest part of the celery, +and, with a sharp knife, cut in <i>very</i> thin slices. Put in a bowl +with a large lump of ice, and set in the ice chest until serving time. +When ready to serve, drain the celery, and mix with the oysters and half +of the dressing. Arrange in the dish, pour the remainder of the dressing +over, and garnish with white celery leaves.</p> +<p style="font-weight: bold;"> Sardine Salad.</p> +<p>Arrange one quart of any kind of cooked fish on a bed of crisp +lettuce. Split six sardines, and if there are any bones, remove them. +Cover the fish with the sardine dressing. Over this put the sardines, +having the ends meet in the centre of the dish. At the base, of the dish +mate a wreath of thin slices of lemon. Garnish with parsley or lettuce, +and serve immediately.</p> +<p style="font-weight: bold;"> Shad Roe Salad.</p> +<p>Three shad roe, boiled in salted water twenty minutes. When cold, +cut in <i>thin</i> slices. Season and set away, the same as salmon. +Serve the same as salmon, except omit the capers, and use chopped +pickled beet.</p> +<p style="font-weight: bold;"> Salads of Fish.</p> +<p>All kinds of cooked fish can be served in salads. Lettuce is the +best green salad to use with them, but all green vegetables, when cooked +and cold, can be added to the fish and dressing. The sardine and French +dressings are the best to use with fish.</p> +<p style="font-weight: bold;"> Polish Salad.</p> +<p>One quart of cold game or poultry, cut very fine; the French +dressing, four hard-boiled eggs, one large, or two small heads of +lettuce. Moisten the meat with the dressing, and let it stand in the ice +chest two or three hours. Rub the yolks of the eggs to a powder, and +chop the whites very fine. Wash the lettuce and put in the ice chest +until serving time. When ready to serve, put the lettuce leaves together +and cut in long, narrow strips with a <i>sharp</i> knife, or tear it +with a fork. Arrange on a dish, heap the meat in the centre, and +sprinkle the egg over all.</p> +<p style="font-weight: bold;"> Beef Salad.</p> +<p>One quart of cold roasted or stewed beef--it must be very tender, +double the rule for French dressing, one table-spoonful of chopped +parsley, and one of onion juice, to be mixed with the dressing. Cut the +meat in <i>thin</i> slices, and then into little squares. Place a layer +in the salad bowl, sprinkle with parsley and dressing, and continue this +until all the meat is used. Garnish with parsley, and keep in a cold +place for one of two hours. Any kind of meat can be used instead of beef.</p> +<p style="font-weight: bold;"> Meat and Potato Salad.</p> +<p>Prepare the meat as directed for beef salad, using, however, +one-half the quantity. Add one pint of cold boiled potatoes, cut in thin +slices, and dressing. Garnish, and set away as before. These salads can +be used as soon as made, but the flavor is improved by their standing an +hour or more.</p> +<p style="font-weight: bold;"> Bouquet Salad.</p> +<p>Four hard-boiled eggs, finely chopped; one head of lettuce, or one +pint of water cresses; a large bunch of nasturtium blossoms or +buttercups, the French dressing, with the addition of one teaspoonful of +sugar. Wash the lettuce or cresses, and throw into ice water. When +crisp, take out, and shake out all the water. Cut or tear in pieces. Put +a layer in the bowl, with here and there a flower, and sprinkle in half +of the egg and half the dressing. Repeat this. Arrange the flowers in a +wreath, and put a few in the centre. Serve immediately.</p> +<p style="font-weight: bold;"> Cauliflower Salad.</p> +<p>Boil one large cauliflower with two quarts of water and one +table-spoonful of salt, for half an hour. Take up and drain. When cold, +divide into small tufts. Arrange on the centre of a dish and garnish +with a border of strips of pickled beet. Pour cream dressing, or a +cupful of mayonnaise dressing, over the cauliflower. Arrange a star of +the pickled beet in the centre. Serve immediately.</p> +<p style="font-weight: bold;"> Asparagus Salad.</p> +<p>Boil two bunches of asparagus with one quart of water and one +table-spoonful of salt, for twenty minutes. Take up and drain on a +sieve. When cold, cut off the tender points, and arrange diem on the +dish. Pour on cream salad dressing.</p> +<p style="font-weight: bold;"> Asparagus and Salmon Salad.</p> +<p>Prepare the asparagus as before directed. Season a quart of cooked +salmon with one teaspoonful of salt, one-third of a teaspoonful of +pepper, three table-spoonfuls of oil, one of vinegar and two of lemon +juice. Let this stand in the ice chest at least two hours. Arrange the +salmon in the centre of the dish and the asparagus points around it. +Cover the fish with one cupful of mayonnaise dressing. Garnish the dish +with points of lemon. Green peas can be used instead of asparagus.</p> +<p style="font-weight: bold;"> Cucumber Salad.</p> +<p>Cut about one inch off of the point of the cucumber, and pare. (The +bitter juice is in the point, and if this is not cut off before paring, +the knife carries the flavor all through the cucumber.) Cut in thin +slices, cover with cold water, and let stand half an hour. Drain, and +season with French dressing. If oil is not liked it can be omitted.</p> +<p style="font-weight: bold;"> Tomato Salad.</p> +<p>Pare ripe tomatoes (which should be very cold), and cut in thin +slices. Arrange on a flat dish. Put one teaspoonful of mayonnaise +dressing in the centre of each slice. Place a delicate border of parsley +around the dish, and a sprig here and there between the slices of tomato.</p> +<p style="font-weight: bold;"> Cabbage Salad.</p> +<p>One large head of cabbage, twelve eggs, two small cupfuls of sugar, +two teaspoonfuls of salt, one table-spoonful of melted butter, two +teaspoonfuls of mustard, one cupful of vinegar, or more, if you like. +Divide the cabbage into four pieces, and wash well in cold water. Take +off all the wilted leaves and cut out the tough, hard parts. Cut the +cabbage very fine with a <i>sharp</i> knife. Have the eggs boiled hard, +and ten of them chopped fine. Add these and the other ingredients to the +cabbage. Arrange on a dish and garnish with the two remaining eggs and +pickled beets.</p> +<p style="font-weight: bold;"> Hot Cabbage Salad.</p> +<p>One quart of finely-shaved cabbage, two table-spoonfuls of bacon or +pork fat, two large slices of onion, minced <i>very fine</i>; one +teaspoonful of salt, one-fourth of a teaspoonful of pepper, half a +cupful of vinegar, one teaspoonful of sugar. Pry the onion in the fat +until it becomes yellow; then add the other ingredients. Pour the hot +mixture on the cabbage. Stir well, and serve at once. Lettuce can be +served in the same manner.</p> +<p style="font-weight: bold;"> Vegetable Salad.</p> +<p>A spoonful of green parsley, chopped fine with a knife; six +potatoes, half of a small turnip, half of a carrot, one small beet. Cut +the potatoes in small slices, the beet a little finer, and the turnip +and carrot very fine. Mix all thoroughly. Sprinkle with a scant +teaspoonful of salt--unless the vegetables were salted in cooking, and +add the whole French dressing, or half a cupful of the boiled dressing. +Keep very cool until served.</p> +<p><span style="font-weight: bold;"> Red Vegetable Salad</span>.</p> +<p>One pint of cold boiled potatoes, one pint of cold boiled beets, one +pint of uncooked red cabbage, six table-spoonfuls of oil, eight of red +vinegar (that in which beets have been pickled), two teaspoonfuls of +salt (unless the vegetables have been cooked in salted water), half a +teaspoonful of pepper. Cut the potatoes in <i>thin</i> slices and the +beets fine, and slice the cabbage as thin as possible. Mix all the +ingredients. Let stand in a cold place one hour; then serve. Red cabbage +and celery may be used together. Use the French dressing.</p> +<p style="font-weight: bold;"> Potato Salad.</p> +<p>Ten potatoes, cut fine; the French dressing, with four or five drops +of onion juice in it, and one table-spoonful of chopped parsley.</p> +<p style="font-weight: bold;"> Potato Salad, No. 2.</p> +<p>One quart of potatoes, two table-spoonfuls of grated onion, two of +chopped parsley, four of chopped beet and enough of any of the dressings +to make moist. The sardine is the best for this. Pare and cut the +potatoes in thin slices, while hot. Mix the other ingredients with them, +and put away in a cool place until serving time. This is better for +standing two or three hours.</p> +<p style="font-weight: bold;"> Cooked Vegetables in Salad.</p> +<p>Nearly every kind of cooked vegetables can be served in salads. They +can be served separately or mixed. They must be cold and well drained +before the dressing is added. Any of the dressings given, except +sardine, can be used.</p> +<p style="font-weight: bold;"> Dressed Celery.</p> +<p>Scrape and wash the celery. Let it stand in ice water twenty +minutes, and shake dry. With a sharp knife, cut it in pieces about an +inch long. Put in the ice chest until serving time; then moisten well +with mayonnaise dressing. Arrange in the salad bowl or on a flat dish. +Garnish with a border of white celery leaves or water-cresses. When +served on a flat dish, points of pickled beets, arranged around the +base, make an agreeable change.</p> +<p style="font-weight: bold;"> Lettuce Salad.</p> +<p>Two small, or one large head of lettuce. Break off all the leaves +carefully, wash each separately, and throw into a pan of ice water, +where they should remain an hour. Put them in a wire basket or coarse +towel, and <i>shake</i> out all the water. Either cut the leaves with a +sharp knife, or tear them in large pieces. Mix the French dressing with +them, and serve immediately. Beets, cucumbers, tomatoes, cauliflower, +asparagus, etc., can each be served as a salad, with French or boiled +dressing. Cold potatoes, beef, mutton or lamb, cut fine, and finished +with either dressing, make a good salad.<br> +<br> +</p> +<p style="font-weight: bold;"><big><big><a name="MEATSAUCES"></a> MEAT +AND FISH SAUCES.</big></big></p> +<p style="font-weight: bold;"> Brown Sauce.</p> +<p>One pound of round beef, one pound of veal cut from the lower part +of the leg; eight table-spoonfuls of butter, one onion, one large slice +of carrot, four cloves, a small piece of mace, five table-spoonfuls of +flour, salt and pepper to taste, four quarts of stock. Cut the meat in +small pieces. Rub three spoonfuls of the butter on the bottom of a large +stew-pan. Put in the meat, and cook half an hour, stirring frequently. +Add the vegetables, spice, a bouquet of sweet herbs and one quart of the +stock. Simmer this two hours, and add the remainder of the stock. Half a +dozen mushrooms will improve the flavor greatly. Put the remainder of +the butter in a frying-pan, and when hot, add the flour. Stir until dark +brown, and as soon as it begins to boil, add to the sauce. Simmer one +hour longer. Season with salt and pepper, and strain through a fine +French sieve or gravy strainer. Skim off the fat, and the sauce is ready +to use. This will keep a week in winter. It is the foundation for an +fine dark sauces, and will well repay for the trouble and expense of +making.</p> +<p style="font-weight: bold;"> White Sauce.</p> +<p>Make the white sauce the same as the brown, but use all veal and +white stock. When the butter and flour are cooked together be careful +that they do not get browned.</p> +<p style="font-weight: bold;"> White Sauce, No. 2.</p> +<p>One quart of milk, four table-spoonfuls of butter, four of flour, a +small slice of onion, two sprigs of parsley, salt and pepper to taste. +Put the milk, onion and parsley on in the double boiler. Mix the butter +and flour together until smooth and light. When the milk boils, stir +four table-spoonfuls of it into the butter and flour, and when this is +well mixed, stir it into the boiling milk. Cook eight minutes. Strain, +and serve. This sauce is best with fish.</p> +<p style="font-weight: bold;"> White Sauce, No. 3.</p> +<p>One large slice of onion, one small slice of carrot, a clove, a +small piece of mace, twelve pepper-corns, two table-spoonfuls of flour, +two heaping table-spoonfuls of butter, one quart of cream--not very +rich, salt to taste. Cook the spice and vegetables slowly in the butter +for twenty minutes. Add the flour, and stir until smooth, being careful +not to brown. Add the cream, gradually, stirring all the while. Boil for +two minutes. Strain, and serve. This sauce is good for veal and chicken +cutlets, <i>quenelles</i>, sweetbreads, etc.</p> +<p style="font-weight: bold;"> White Sauce, No. 4.</p> +<p>One pint of milk, one of cream, four table-spoonfuls of flour, the +yolks of two eggs, salt and pepper to taste. Put the milk and cream on +in the double boiler, reserving one cupful of the milk. Pour eight +table-spoonfuls of the milk on the flour, stir until perfectly smooth, +and add the remainder of the milk. Stir this into the other milk when it +boils. Stir the sauce for two minutes; then cover, and cook eight +minutes longer. Season well with salt and pepper. Beat the yolks of the +eggs with four spoonfuls of cream or milk. Stir into the sauce, and +remove from the fire immediately. The eggs may be omitted, if you +choose. One table-spoonful of chopped parsley stirred into the sauce +just before taking from the fire, is an improvement. This sauce is nice +for all kinds of boiled fish, but particularly for boiled salt fish.</p> +<p style="font-weight: bold;"> Bechamel Sauce.</p> +<p>One pint of white sauce, one pint of rich cream, salt, pepper. Let +the sauce and cream come to a boil separately. Mix them together, and +boil up once. Strain, and serve.</p> +<p style="font-weight: bold;"> Cream Bechamel Sauce.</p> +<p>Three table-spoonfuls of butter, three scant ones of flour, ten +pepper-corns, a small piece of mace, half an onion, a large slice of +carrot, two cupfuls of white stock, one of cream, salt, a little nutmeg, +two sprigs of parsley, one of thyme and one bay leaf. Tie the parsley, +bay leaf and thyme together. Rub the butter and flour to a smooth paste. +Put all the ingredients, except the cream, in a stew-pan, and simmer +half an hour, stirring frequently; add the cream, and boil up once. +Strain, and serve.</p> +<p style="font-weight: bold;"> Allemande Sauce.</p> +<p>One pint of white sauce, the yolks of six eggs, the juice of half a +lemon, one table-spoonful of mushroom ketchup, one table-spoonful of +butter, half a cupful of cream, salt, pepper, a grating of nutmeg. Let +the sauce come to a boil. Place the sauce-pan in another of boiling +water, and add all the seasoning except the lemon. Beat the yolks of +eggs and the cream together, and add to the sauce. Stir three minutes. +Take off, add the lemon juice, and strain.</p> +<p style="font-weight: bold;"> Cream Sauce.</p> +<p>One pint of cream, one generous table-spoonful of flour, and salt +and pepper to taste. Let the cream come to a boil. Have the flour mixed +smooth with half a cupful of cold cream, reserved from the pint, and +stir it into the boiling cream. Add seasoning, and boil three minutes. +This sauce is good for delicate meats, fish and vegetables, and to pour +around croquettes and baked and Quaker omelets.</p> +<p style="font-weight: bold;">Cream Sauce, No. 2.</p> +<p>One cupful of milk, a teaspoonful of flour and a table-spoonful of +butter, salt and pepper. Put the butter in a small frying-pan, and when +hot, <i>but not brown,</i> add the flour. Stir until smooth; then +gradually add the milk. Let it boil up once. Season to taste with salt +and pepper, and serve. This is nice to cut cold potatoes into and let +them just heat through. They are then creamed potatoes. It also answers +as a sauce for other vegetables, omelets, fish and sweetbreads, or, +indeed, for anything that requires a white sauce. If you have plenty of +cream, use it, and omit the butter.</p> +<p style="font-weight: bold;"> Polish Sauce.</p> +<p>One pint of stock, two table-spoonfuls of butter, four of grated +horseradish, one of flour, one of chopped parsley, the juice of one +lemon, one teaspoonful of sugar, salt, pepper. Cook the butter and flour +together until smooth, but not brown. Add the stock; and when it boils, +add all the other ingredients except the parsley. Boil up once, and add +the parsley. This sauce is for roast veal.</p> +<p style="font-weight: bold;"> Robert Sauce.</p> +<p>Two cupfuls of stock, two small onions, four table-spoonfuls of +butter, one heaping table-spoonful of flour, one tea-spoonful of dry +mustard, one of sugar, a speck of cayenne, two table-spoonfuls of +vinegar, salt. Cut the onions into dice, and put on with the butter. +Stir until they begin to color; then add the flour, and stir until +brown. As soon as it boils, add the stock and other ingredients, and +simmer five minutes. Skim, and serve.</p> +<p style="font-weight: bold;"> Supreme Sauce.</p> +<p>Add to one pint of white sauce three finely-chopped mushrooms, the +juice of half a lemon and one table-spoonful of butter. Simmer all +together ten minutes. Rub through the strainer and use.</p> +<p style="font-weight: bold;">Olive Sauce.</p> +<p>Two dozen queen olives, one pint of rich stock, the juice of one +lemon, two table-spoonfuls of salad oil, one of flour, salt, pepper, a +small slice of onion. Let the olives stand in hot water half an hour, to +extract the salt. Put the onion and oil in the stew-pan, and as soon as +the onion begins to color, add the flour. Stir until smooth, and add the +stock. Set back where it will simmer. Pare the olives, round and round, +close to the stones, and have the pulp in a single piece. If this is +done carefully with a sharp knife, in somewhat the same way that an +apple skin is removed whole, the olives will still have their natural +shape after the stones are taken out. Put them in the sauce, add the +seasoning, and simmer twenty minutes. Skim carefully, and serve. If the +sauce is liked thin, half the amount of flour given can be used. This +sauce is for roast ducks and other game.</p> +<p style="font-weight: bold;"> Flemish Sauce.</p> +<p>Cut a cupful of the red part of a carrot into <i>very small</i> +dice. Cover with boiling water, and simmer one hour. Put three +table-spoonfuls of butter, two of flour, a slice of carrot, an onion, +cut fine; a blade of mace and twenty pepper-corns in a sauce-pan. Stir +over the fire one minute, and add two cupfuls of stock. Simmer gently +half an hour. Add a cupful of cream, boil up once, and strain. Now add +the cooked carrot, one table-spoonful of chopped parsley, two of chopped +cucumber pickles and, if you like, one of grated horseradish. Taste to +see if salt enough.</p> +<p style="font-weight: bold;"> Chestnut Sauce.</p> +<p>One pint of shelled chestnuts, one quart of stock, one teaspoonful +of lemon juice, one table-spoonful of flour, two of butter, salt, +pepper. Boil the chestnuts in water for about three minutes; then plunge +them into cold water, and rub off the dark skins. Put them on to cook +with the stock, and boil gently until they will mash readily (it will +take about an hour). Mash as fine as possible. Put the butter and flour +in a sauce-pan and cook until a dark brown. Stir into the sauce, and +cook two minutes. Add the seasoning, and rub all through a sieve. This +sauce is for roast turkey. When, to be served with boiled turkey, use +only a pint and a half of stock; rub the butter and flour together, and +stir into the boiling mixture; rub through the sieve as before; add half +a pint of cream to the sauce; return to the fire, boil up once, and +serve. The chestnuts used are twice as large as the native fruit All +first-class provision dealers and grocers keep them.</p> +<p style="font-weight: bold;"> Celery Sauce.</p> +<p>Cut the tender parts of a head of celery <i>very fine.</i> Pour on +water enough to cover them, and no more. Cover the sauce-pan, and set +where it will simmer one hour. Mix together two table-spoonfuls of flour +and four of butter. When the celery has been boiling one hour, add to it +the butter and flour, one pint of milk or cream, and salt and pepper. +Boil up once, and serve.</p> +<p style="font-weight: bold;"> Brown Mushroom Sauce.</p> +<p>One forty-cent can of French mushrooms, two cupfuls of stock, two +table-spoonfuls of flour, four of butter, salt, pepper. Melt the butter. +Add the flour, and stir until a very dark brown; then gradually add the +stock. When this boils up, add the liquor from the mushrooms. Season, +and simmer twenty minutes. Skim off any fat that may rise to the top. +Add the mushrooms, and simmer five minutes longer. Too much cooking +toughens the mushrooms. This sauce is to be served with any kind of +roasted, broiled or braised meats. It is especially nice with beef.</p> +<p style="font-weight: bold;"> Brown Mushroom Sauce, No, 3.</p> +<p>One pint of stock, two cloves, one small slice each of turnip, +carrot and onion, three table-spoonfuls of butter, two of flour, half a +can of mushrooms, or one-eighth of a pound of the fresh vegetable. Cut +the vegetables in small pieces, and fry in the butter with the cloves +until brown. Add the flour, and stir until dark brown; then gradually +add the stock. Chop the mushrooms, stir into the sauce, and simmer half +an hour. Rub through the sieve. Use the same as the other brown mushroom +sauce.</p> +<p style="font-weight: bold;"> White Mushroom Sauce.</p> +<p>Hake a mushroom sauce like the first, using one cupful of white +stock and one cupful of cream, and cooking the butter only until smooth. +Do not let it become browned.</p> +<p style="font-weight: bold;"> Beurre Noir.</p> +<p>Two table-spoonfuls of butter, one of vinegar, one of chopped +parsley, one teaspoonful of lemon juice, half a tea-spoonful of salt, +one quarter of a teaspoonful of pepper. Put the butter in a frying-pan, +and when very hot, add the parsley and then the other ingredients. Boil +up once. This sauce is for fried and broiled fish, and it is poured over +the fish before sending to the table.</p> +<p style="font-weight: bold;"> Maitre d' Hotel Butter.</p> +<p>Four table-spoonfuls of butter, one of vinegar, one of lemon juice, +half a teaspoonful of salt, one quarter of a teaspoonful of pepper, one +teaspoonful of chopped parsley. Beat the butter to a cream, and +gradually beat in the seasoning. This sauce is spread on fried and +broiled meats and fish instead of butter. It is particularly nice for +fish and beefsteak.</p> +<p style="font-weight: bold;"> Maître d' Hôtel Sauce.</p> +<p>One pint of white stock, the yolks of three eggs, one heaping +table-spoonful of corn-starch. Put the stock on to boil, reserving +one-third of a cupful for the corn-starch. Mix the corn-starch with the +cold stock and stir into the boiling. Boil gently for five minutes. +Prepare the <i>maître d' hotel</i> butter as directed in the rule, +and add to it the yolks of the eggs. Gradually stir into this the +boiling mixture. After placing the sauce-pan in another of boiling +water, stir constantly for three minutes. Take off, and serve.</p> +<p style="font-weight: bold;"> Hollandaise Sauce.</p> +<p>Half a tea-cupful of butter, the juice of half a lemon, the yolks of +two eggs, a speck of cayenne, half a cupful of boiling water, half a +teaspoonful of salt. Beat the butter to a cream; then add the yolks, one +by one, the lemon juice, pepper and salt. Place the bowl in which these +are mixed in a sauce-pan of boiling water. Beat with an egg-beater until +the sauce begins to thicken (about a minute), and add the boiling water, +beating all the time. When like a soft custard it is done. The bowl, if +thin, must be kept over the fire only about five minutes, provided the +water boils all the time. The sauce should be poured around meat or fish +when it is on the dish.</p> +<p style="font-weight: bold;"> Lobster Sauce.</p> +<p>One small lobster, four table-spoonfuls of butter, two of flour, +one-fifth of a teaspoonful of cayenne, two table-spoonfuls of lemon +juice, one pint of boiling water. Cut the meat into dice. Pound the +"coral" with one table-spoonful of the butter. Rub the flour and the +remainder of the butter to a smooth paste. Add the water, pounded +"coral" and butter, and the seasoning. Simmer five minutes, and then +strain on the lobster. Boil up once, and serve. This sauce is for all +kinds of boiled fish.</p> +<p style="font-weight: bold;"> Butter Sauce.</p> +<p>Two table-spoonfuls of flour, half a cupful of butter and one pint +of boiling water. Work the flour and butter together until light and +creamy, and gradually add the boiling water. Stir constantly until it +comes to a boil, but do not let it boil. Take from the fire, and serve. +A table-spoonful of lemon juice and a speck of cayenne may be added if +you choose. A table-spoonful of chopped parsley also gives an agreeable +change.</p> +<p style="font-weight: bold;"> White Oyster Sauce.</p> +<p>One pint of oysters, three table-spoonfuls of butter, one heaping +table-spoonful of flour, one of lemon juice, salt, pepper, a speck of +cayenne. Wash the oysters in enough water, with the addition of the +oyster liquor, to make a pint. Work the butter and flour to a smooth +paste. Let the water and oyster juice come to a boil. Skim, and pour on +the flour and butter. Let come to a boil, and add the oysters and +seasoning. Boil up once, and serve. Half a cupful of the water may be +omitted and half a cupful of boiling cream added at the last moment.</p> +<p style="font-weight: bold;"> Brown Oyster Sauce.</p> +<p>The same ingredients as for the white sauce. Put the butter and +flour in the sauce-pan and stir until a dark brown. Add the skimmed +liquor, boil up, and add the other ingredients. Boil up once more, and +serve. In the brown sauce stock can be used instead of water. The sauce +is served with broiled or stewed beefsteak.</p> +<p style="font-weight: bold;"> Shrimp Sauce.</p> +<p>Make a butter sauce, and add to it two table-spoonfuls of essence of +anchovy and half a pint of canned shrimp. Stir well, and it is ready to +serve.</p> +<p style="font-weight: bold;"> Anchovy Sauce.</p> +<p>Make the butter sauce, and stir into it four table-spoonfuls of +essence of anchovy and one of lemon juice.</p> +<p style="font-weight: bold;"> Egg Sauce.</p> +<p>Six hard-boiled eggs, chopped fine with a silver, knife or spoon; +half a cupful of boiling cream or milk, and the butter sauce. Make the +sauce, add the boiling cream or milk, and then the eggs. Stir well, and +serve.</p> +<p style="font-weight: bold;"> Fine Herbs Sauce.</p> +<p>One table-spoonful of chopped onion, two of chopped mushroom, one of +chopped parsley, two of butter, salt, pepper, one pint of white sauce, +No. 3. Put the butter and chopped ingredients in a sauce-pan and stir +for one minute over the fire. Add the sauce, and boil up once.</p> +<p style="font-weight: bold;"> Caper Sauce.</p> +<p>Make a butter sauce, and stir into it one table-spoonful of lemon +juice, two of capers, and one of essence of anchovy.</p> +<p style="font-weight: bold;"> Mustard Sauce.</p> +<p>Stir three table-spoonfuls of mixed mustard and a speck of cayenne +into a butter sauce. This is nice for devilled turkey and broiled smoked +herrings.</p> +<p style="font-weight: bold;"> Curry Sauce.</p> +<p>One table-spoonful of butter, one of flour, one teaspoonful of curry +powder, one large slice of onion, one large cupful of stock, salt and +pepper to taste. Cut the onion fine, and fry brown in the butter.. Add +the flour and curry powder. Stir for one minute, add the stock, and +season with the salt and pepper. Simmer five minutes; then strain, and +serve. This sauce can be served with a broil or <i>sauté</i> of +meat or fish.</p> +<p style="font-weight: bold;"> Vinaigrette Sauce.</p> +<p>One teaspoonful of white pepper, one of salt, half a teaspoonful of +mustard, half a cupful of vinegar, one table-spoonful of oil. Mix the +salt, pepper and mustard together; then <i>very</i> slowly add the +vinegar, and after mixing well, add the oil. The sauce is to be eaten on +cold meats or on fish.</p> +<p style="font-weight: bold;"> Piquant Sauce.</p> +<p>Two cupfuls of brown sauce, one of consomme, (common stock will do), +four table-spoonfuls of vinegar, two of chopped onion, two of chopped +capers, two of chopped cucumber pickles, one-fourth of a teaspoonful of +cayenne, one teaspoonful of sugar, salt to taste. Cook the onion and +vinegar in a sauce-pan for three minutes; then add the sauce, consomme, +sugar, salt and pepper. Boil rapidly for five minutes, stirring all the +while. Add the capers and pickles, and boil three minutes longer.</p> +<p style="font-weight: bold;"> Tomato Sauce.</p> +<p>One quart of canned tomatoes, two table-spoonfuls of butter, two of +flour, eight cloves and a small slice of onion. Cook the tomato, onion +and cloves ten minutes. Heat the butter in a small frying-pan, and add +the flour. Stir over the fire until smooth and brown, and then stir into +the tomatoes. Cook two minutes. Season to taste with salt and pepper, +and rub through a strainer fine enough to keep back the seeds. This +sauce is nice for fish, meat and macaroni.</p> +<p style="font-weight: bold;"> Tartare Sauce.</p> +<p>The yolks of two uncooked eggs, half a cupful of oil, three +table-spoonfuls of vinegar, one of mustard, one teaspoonful of sugar, +one-quarter of a teaspoonful of pepper, one teaspoonful of salt, one of +onion juice, one table-spoonful of chopped capers, one of chopped +cucumber pickles. Make the same as mayonnaise dressing. Add the chopped +ingredients the last thing. This sauce can be used with fried and +broiled meats and fish, and with meats served in jelly.</p> +<p style="font-weight: bold;"> Champagne Sauce.</p> +<p>Mix thoroughly a table-spoonful of butter with one of flour. Set the +sauce-pan on the fire, and stir constantly until the mixture is dark +brown; then pour into it half a pint of boiling gravy (the liquor in +which pieces of lean meat have boiled until it is very rich). Pour in +this gravy slowly, and stir slowly and continually. Let boil up once, +season well with pepper and salt, and strain. Add half a cupful of +champagne, and serve.</p> +<p style="font-weight: bold;"> Port Wine Sauce for Game.</p> +<p>Half a tumbler of currant jelly, half a tumbler of port wine, half a +tumbler of stock, half a teaspoonful of salt, two table-spoonfuls of +lemon juice, four cloves, a speck of cayenne. Simmer the cloves and +stock together for half an hour. Strain on the other ingredients, and +let all melt together. Part of the gravy from the game may be added to +it.</p> +<p style="font-weight: bold;"> Currant Jelly Sauce.</p> +<p>Three table-spoonfuls of butter, one onion, one bay leaf, one sprig +of celery, two table-spoonfuls of vinegar, half a cupful of currant +jelly, one table-spoonful of flour, one pint of stock, salt, pepper. +Cook the butter and onion until the latter begins to color. Add the +flour and herbs. Stir until brown; add the stock, and simmer twenty +minutes. Strain, and skim off all the fat. Add the jelly, and stir over +the fire until it is melted. Serve with game.</p> +<p style="font-weight: bold;"> Bread Sauce for Game.</p> +<p>Two cupfuls of milk, one of dried bread crumbs, a quarter of an +onion, two table-spoonfuls of butter, and salt and pepper. Dry the bread +in a warm oven, and roll into rather coarse crumbs. Sift; and put the +fine crumbs which come through, and which make about one-third of a +cupful, on to boil with the milk and onion. Boil ten or fifteen minutes, +and add a table-spoonful of butter and the seasoning. Skim out the +onion. Fry the coarse, crumbs a light brown in the remaining butter, +which must be very hot before they are put in. Stir over a hot fire two +minutes, being watchful not to burn. Cover the breasts of the roasted +birds with these, and serve the sauce poured around the birds, or in a +gravy dish.<br> +<br> +</p> +<p style="font-weight: bold;"><big><big><a name="FORCEMEAT"></a> +FORCE-MEAT AND GARNISHES.</big></big></p> +<p style="font-weight: bold;"> Force-Meat for Game.</p> +<p>One pound of clear uncooked veal, a quarter of a pound of fat pork, +one pound of boiled ham, one quart of milk, one pint of bread crumbs, +half a cupful of butter, three table-spoonfuls of onion juice, one +table-spoonful of salt, half a teaspoonful of pepper, six mushrooms, the +yolks of four eggs, a speck each of clove, cinnamon, mace and nutmeg. +Chop the veal, pork, ham and mushrooms <i>very fine</i>, and, with a +pestle, pound to a powder. Cook the bread and milk together, stirring +often, until the former is soft and smooth. Set away to cool, first +adding the butter and seasoning to it. When cold, add to the powdered +meat. Mix thoroughly, and rub through a sieve. Add the yolks of the +eggs. This force-meat is used for borders in which to serve hot entrees +of game. It is also used in game pies, and sometimes for <i>quenelles.</i> +When used for a border it is put in a well-buttered mould and steamed +three hours. It is then turned out on a flat dish, and the hot salmis, +blanquette or ragout is poured into the centre.</p> +<p style="font-weight: bold;"> Ham Force-Meat.</p> +<p>Two pounds of cooked ham, chopped, and then pounded very fine; one +pound of bread crumbs, one pint of milk, the yolks of four eggs, one +table-spoonful of mixed mustard, one teaspoonful of salt, a speck of +cayenne, one cupful of brown sauce. Make as directed for force-meat for +game.</p> +<p><big> Veal Force-Meat.</big></p> +<p>Three pounds of veal, one cupful of butter, one pint of bread +crumbs, one pint of milk, one pint of white sauce, two table-spoonfuls +of salt, half a teaspoonful of pepper, two table-spoonfuls of Halford +sauce, two of onion juice, the yolks of six eggs, half a teaspoonful of +grated nutmeg, two table-spoonfuls of chopped parsley. Make and use the +same as game force-meat.</p> +<p style="font-weight: bold;"> Chicken Force-Meat.</p> +<p>Use only the breast of the chicken. Make the same as veal +force-meat, using cream, however, with the bread crumbs, instead of +milk. This force-meat is for the most delicate entries only. Either the +chicken or veal can be formed into balls about the size of a walnut and +fried or poached for soups.</p> +<p style="font-weight: bold;"> Fish Force-Meat.</p> +<p>This can be made the same as veal force-meat. Salmon and halibut +will be found the best kinds of fish to use for it. The force-meat is +for entrees of fish.</p> +<p> Force-meat is sometimes formed into a square or oval piece for the +centre of the dish. It should be about an inch and a half thick. Place +on a buttered sheet or plate and steam two hours. When cooked, slip on +to the centre of the dish. Arrange the entree on this, and pour the +sauce around the base. Delicate cutlets, sweetbreads, etc., can be used +here. Veal or chicken force-meat is the best for all light entrees.</p> +<p style="font-weight: bold;"> Jelly Border.</p> +<p>Make one quart of aspic jelly. Set the plain border mould (see rice +border, under Entries) in a pan with a little ice and water. Pour enough +of the liquid jelly into the mould to make a layer half an inch deep. +Let this get hard. When hard, decorate with cooked carrot and beet, and +the white of a hard-boiled egg. These must all be cut in pretty shapes +with the vegetable cutter, and arranged on the jelly. Very carefully add +two table-spoonfuls of jelly, and let it harden. Fill with the remainder +of the jelly, and set away to harden. At serving time put the mould for +half a minute in a pan of warm water. Wipe it, and turn the jelly on a +cold flat dish. Fill the centre with salad, boned fowl, or anything else +you choose.</p> +<p style="font-weight: bold;"> Marinade for Fish.</p> +<p>One quart of cider, two slices of carrot, one large onion, four +cloves, a bouquet of sweet herbs, two table-spoonfuls of butter, two of +salt, half a teaspoonful of pepper and the same quantity of mustard. +Cook the onion and carrot in the butter for ten minutes, and add the +other ingredients. Cover the sauce-pan, and simmer one hour and a half. +This is for stewing fish. It should be strained on the fish, and that +should simmer forty minutes.</p> +<p style="font-weight: bold;"> Cold Marinade.</p> +<p>A bouquet of sweet herbs, the juice of half a lemon, two +table-spoonfuls of oil, six of vinegar, one of onion juice, a speck of +cayenne, one teaspoonful of salt, one-fourth of a teaspoonful of pepper, +one-tenth of a teaspoonful of ground clove. Mix all together. Sprinkle +on the meat or fish, which should stand ten or twelve hours. This is +particularly for fish, chops, steaks and cutlets which are to be either +fried or broiled. Any of the flavorings that are not liked may be +omitted. When cooked meats or fish are sprinkled with salt, pepper and +vinegar, as for salads, they are said to be marinated.</p> +<p style="font-weight: bold;"> To Get Onion Juice.</p> +<p>Feel the onion, and grate on a large grater, using a good deal of +pressure.</p> +<p style="font-weight: bold;"> To Fry Parsley.</p> +<p>Wash the parsley, and wipe dry. Put in the frying basket and plunge +into boiling fat for half a minute.</p> +<p style="font-weight: bold;"> To Make Spinach Green.</p> +<p>Wash a peck of spinach. Pour on it two quarts of boiling water. Let +it stand one minute. Pour off the water, and pound the spinach to a soft +pulp. Put this in a coarse towel and squeeze all the juice into a small +frying-pan. (Two people, by using the towel at the same time, will +extract the juice more thoroughly than one can.) Put the pan on the +fire, and stir until the juice is in the form of curd and whey. Turn +this on a sieve, and when all the liquor has been drained off, scrape +the dry material from the sieve, and put away for use. Another mode is +to put with the juice in the frying-pan three table-spoonfuls of sugar. +Let this cook five minutes; then bottle for use. This is really the more +convenient way. Spinach green is used for coloring soups, sauces and +creams.</p> +<p style="font-weight: bold;"> Points of Lemon.</p> +<p>Cut fresh lemons in thin slices, and divide these slices into four +parts. This gives the points. They are used as a garnish for salads and +made dishes.</p> +<p style="font-weight: bold;"> To Make a Bouquet of Sweet Herbs.</p> +<p>Put two sprigs of parsley on the table, and across them lay two bay +leaves, two sprigs of thyme, two of summer savory, and two <i>leaves</i> +of sage. Tie all the other herbs (which are dry) with the parsley. The +bouquet is for soups, stews, game, and meat jellies. When it can be +obtained, use tarragon also.<br> +<br> +</p> +<p style="font-weight: bold;"><big><big><a name="VEGETABLES"></a> +VEGETABLES.</big></big></p> +<p>All green vegetables must be washed thoroughly in cold water and +dropped into water which has been salted and is just beginning to boil +There should be a table-spoonful of salt for every two quarts of water. +If the water boils a long time before the vegetables are put in it loses +all its gases, and the mineral ingredients are deposited on the bottom +and sides of the kettle, so that the water is flat and tasteless: the +vegetables will not look green, nor have a fine flavor. The time of +boiling green vegetables depends very much upon the age, and how long +they have been gathered. The younger and more freshly gathered, the more +quickly they are cooked. The following is a time-table for cooking:<br> +<br> +</p> +<table cellpadding="2" cellspacing="2" border="0" + style="text-align: left; width: 350px;"> + <tbody> + <tr> + <td style="vertical-align: top;">Potatoes, boiled.</td> + <td style="vertical-align: top;">30 minutes.</td> + </tr> + <tr> + <td style="vertical-align: top;">Potatoes, baked.</td> + <td style="vertical-align: top;">45 minutes.</td> + </tr> + <tr> + <td style="vertical-align: top;">Sweet Potatoes, boiled.</td> + <td style="vertical-align: top;">45 minutes.</td> + </tr> + <tr> + <td style="vertical-align: top;">Sweet Potatoes, baked.</td> + <td style="vertical-align: top;">1 hour.</td> + </tr> + <tr> + <td style="vertical-align: top;">Squash, boiled.</td> + <td style="vertical-align: top;">25 minutes.</td> + </tr> + <tr> + <td style="vertical-align: top;">Squash, baked.</td> + <td style="vertical-align: top;">45 minutes.</td> + </tr> + <tr> + <td style="vertical-align: top;">Green Peas, boiled.</td> + <td style="vertical-align: top;">20 to 40 minutes.</td> + </tr> + <tr> + <td style="vertical-align: top;">Shell Beans, boiled.</td> + <td style="vertical-align: top;">1 hour.</td> + </tr> + <tr> + <td style="vertical-align: top;">String Beans, boiled.</td> + <td style="vertical-align: top;">1 to 2 hours.</td> + </tr> + <tr> + <td style="vertical-align: top;">Green Corn.</td> + <td style="vertical-align: top;">25 minutes to 1 hour.</td> + </tr> + <tr> + <td style="vertical-align: top;">Asparagus.</td> + <td style="vertical-align: top;">15 to 30 minutes.</td> + </tr> + <tr> + <td style="vertical-align: top;">Tomatoes, fresh.</td> + <td style="vertical-align: top;">1 hour.</td> + </tr> + <tr> + <td style="vertical-align: top;">Tomatoes, canned.</td> + <td style="vertical-align: top;">30 minutes.</td> + </tr> + <tr> + <td style="vertical-align: top;">Cabbage.</td> + <td style="vertical-align: top;">45 minutes to 2 hours.</td> + </tr> + <tr> + <td style="vertical-align: top;">Cauliflower.</td> + <td style="vertical-align: top;">1 to 2 hours.</td> + </tr> + <tr> + <td style="vertical-align: top;">Dandelions.</td> + <td style="vertical-align: top;">2 to 3 hours.</td> + </tr> + <tr> + <td style="vertical-align: top;">Beet Greens.</td> + <td style="vertical-align: top;">1 hour.</td> + </tr> + <tr> + <td style="vertical-align: top;">Onions.</td> + <td style="vertical-align: top;">1 to 2 hours.</td> + </tr> + <tr> + <td style="vertical-align: top;">Turnips, white.</td> + <td style="vertical-align: top;">45 minutes to 1 hour.</td> + </tr> + <tr> + <td style="vertical-align: top;">Turnips, yellow.</td> + <td style="vertical-align: top;">1 1/2 to 2 hours.</td> + </tr> + <tr> + <td style="vertical-align: top;">Parsnips.</td> + <td style="vertical-align: top;">1 to 2 hours.</td> + </tr> + <tr> + <td style="vertical-align: top;">Carrots.</td> + <td style="vertical-align: top;">1 to 2 hours.</td> + </tr> + </tbody> +</table> +<p>Nearly all these vegetables are eaten dressed with salt, pepper and +butter, but sometimes a small piece of lean pork is boiled with them, +and seasons them sufficiently.</p> +<p style="font-weight: bold;"> Potatoes.</p> +<p>No other vegetable is in America so commonly used and abused. The +most inexperienced housekeeper takes it as a matter of course that she +or her cook cannot fail of boiling potatoes properly. The time of +cooking the potato, unlike that of nearly all other vegetables, does not +vary with age or freshness; so there need never be a failure. In baking, +the heat of the oven is not always the same, and the time of cooking +will vary accordingly. The potato is composed largely of starch. Cooking +breaks the cells and sets this starch free. If the potato is removed +from heat and moisture as soon as this occurs, it will be dry and mealy, +but if it is allowed to boil or bake, even for a few minutes, the starch +will absorb the moisture, and the potato will become soggy and have a +poor flavor.</p> +<p style="font-weight: bold;"> Boiled Potatoes.</p> +<p>Twelve medium-sized potatoes, one table-spoonful of salt, boiling +water to cover. Pare the potatoes, and if old, let them stand in cold +water an hour or two, to freshen them. Boil fifteen minutes; then add +the salt, and boil fifteen minutes longer. Pour off <i>every drop</i> of +water. Take the cover from the sauce-pan and shake the potatoes in a +current of cold air (at either the door or window). Place the saucepan +on the back part of the stove, and cover with a clean coarse towel until +serving time. The sooner the potatoes are served, the better. This rule +will ensure perfectly sweet and mealy potatoes, if they were good and +ripe at first.</p> +<p style="font-weight: bold;"> Mashed Potatoes.</p> +<p>Twelve potatoes, one and a half table-spoonfuls of salt, one +table-spoonful of butter, half a cupful of boiling milk. Pare and boil +as directed for boiled potatoes, and mash fine and light. Add the salt +and butter. Beat well; then add the milk, and beat as you would for +cake. This will give a light and delicate dish of potatoes. The potatoes +must be perfectly smooth before adding the other ingredients.</p> +<p style="font-weight: bold;"> Purée of Potato.</p> +<p>Prepare the potatoes as directed for mashed potatoes, except use a +generous cupful of milk and half a teaspoonful of pepper. If the puree +is to serve as a foundation for dry meats, like grouse, veal or turkey, +use a cupful of rich stock instead of the milk. This preparation, spread +on a hot platter, with any kind of cold meat or fish that has been +warmed in a little sauce or gravy, heaped in the centre of it, makes a +delightful dish for lunch or dinner.</p> +<p style="font-weight: bold;"> Potato Puffs.</p> +<p>Prepare the potatoes as directed for mashed potato. While <i>hot,</i> +shape in balls about the size of an egg. Have a tin sheet well buttered, +and place the balls on it. As soon as all are done, brash over with +beaten egg. Brown in the oven. When done, slip a knife under them and +slide them upon a hot platter. Garnish with parsley, and serve +immediately.</p> +<p style="font-weight: bold;"> Riced Potato.</p> +<p>Have a flat dish and the colander hot. With a spoon, rub mashed +potato through the colander on to the hot dish. Be careful that the +colander does not touch the potato on the dish. It is best to have only +a few spoonfuls of the potato in it at one time. When all has been +pressed through, place the dish in the oven for five minutes.</p> +<p style="font-weight: bold;"> Potato à la Royale.</p> +<p>One pint of hot toiled potatoes, a generous half cupful of cream or +milk, two table spoonfuls of butter, the whites of four eggs and yolk of +one, salt and pepper to taste. Beat the potato very light and fine. Add +the seasoning, milk and butter, and lastly the whites of the eggs, +beaten to a stiff froth. Turn into a buttered escalop dish. Smooth with +a knife and brush over with the yolk of the egg, which has been well +beaten. Brown quickly, and serve. It will take ten minutes to brown. The +dish in which it is baked should hold a little more than a quart.</p> +<p style="font-weight: bold;"> Potatoes à l'Italienne.</p> +<p>Prepare the potatoes as for serving <i>à la royale</i>. Add +one table-spoonful of onion juice, one of finely-chopped parsley, and +half a cupful of finely-chopped cooked ham. Heap lightly in the dish, +but do not smooth. Sprinkle on this one table-spoonful of grated +Parmesan cheese. Brown quickly, and serve. The cheese may be omitted if +not liked.</p> +<p style="font-weight: bold;"> Thin Fried Potatoes.</p> +<p>Pare and cut raw potatoes <i>very thin</i>, with either the +vegetable slicer or a sharp knife. Put them in cold water and let them +stand in a cold place (the ice chest is best) from ten to twenty-four +hours. This draws out the starch. Drain them well. Put about one pint in +the frying basket, plunge into boiling lard, and cook about ten minutes. +After the first minute set back where the heat will decrease. Drain, and +dredge with salt. Continue this until all are fried. Remember that the +fat must be hot at first, and when it has regained its heat after the +potatoes have been added, must be set back where the potatoes will not +cook fast. If the cooking is too rapid they will be brown before they +have become crisp. Care must also be taken, when the potatoes are first +put in the frying kettle, that the fat does not boil over. Have a fork +under the handle of the basket, and if you find that there is danger, +lift the basket partly out of the kettle. Continue this until all the +water has evaporated; then let the basket remain in the kettle. If many +potatoes are cooked in this way for a family, quite an amount of starch +can be saved from the water in which they were soaked by pouring off the +water and scraping the starch from the bottom of the vessel. Dry, and +use as any other starch.</p> +<p style="font-weight: bold;"> French Fried Potatoes.</p> +<p>Pare small uncooked potatoes. Divide them in halves, and each half +in three pieces. Put in the frying basket and cook in boiling fat for +ten minutes. Drain, and dredge with salt. Serve hot with chops or +beefsteak. Two dozen pieces can be fried at one time.</p> +<p style="font-weight: bold;"> Potatoes à la Parisienne.</p> +<p>Pare large uncooked potatoes. Cut little balls out of these with the +vegetable scoop. Six balls can be cut from one large potato. Drop them +in ice water. When all are prepared, drain them, and put in the frying +basket. This can be half full each time--that is, about three dozen +balls can be put in. Put the basket carefully into the fat, the same as +for thin fried potatoes. Cook ten minutes. Drain. Dredge with salt, and +serve very hot. These are nice to serve with a fillet of beef, +beefsteak, chops or game. They may be arranged on the dish with the +meats, or served in a separate dish.</p> +<p style="font-weight: bold;"> Potato Balls Fried in Butter.</p> +<p>Cut little balls from cooked potatoes with the vegetable scoop. +After all the salt has been washed from one cupful of butter (chicken +fat will do instead), put this in a small frying-pan. When hot, put in +as many potato balls as will cover the bottom, and fry until a golden +brown. Take up, drain, and dredge with salt. Serve very hot. These balls +can be cut from raw potatoes, boiled in salted water five minutes, and +fried in the butter ten minutes. When boiled potatoes are used, the part +left after the balls have been cut out, will answer for creamed or +Lyonnaise potatoes; but when raw potatoes are used, the part left should +be put into cold water until cooking time, and can be used for mashed or +riced potatoes.</p> +<p style="font-weight: bold;"> Potatoes Baked with Roast Beef.</p> +<p>Fare rather small potatoes, and boil for twelve minutes in salted +water. Take up and put on the grate with roast beef. Bake twenty-five or +thirty minutes. Arrange on the dish with the beef, or, if you prefer, on +a separate dish.</p> +<p style="font-weight: bold;"> Broiled Potatoes.</p> +<p>Cut cold boiled potatoes in slices a third of an inch thick. Dip +them in melted butter and <i>fine</i> bread crumbs. Place in the double +broiler and broil over a fire that is not too hot. Garnish with parsley, +and serve on a hot dish. Or, season with salt and pepper, toast till a +delicate brown, arrange on a hot dish, and season with butter.</p> +<p style="font-weight: bold;"> Lyonnaise Potatoes.</p> +<p>One quart of cold boiled potatoes, cut into dice; three +table-spoonfuls of butter, one of chopped onion, one of chopped parsley, +salt, pepper. Season the potatoes with the salt and pepper. Fry the +onions in the butter, and when they turn yellow, add the potatoes. Stir +with a fork, being careful not to break them. When hot, add the parsley, +and cook two minutes longer. Serve immediately on a hot dish.</p> +<p style="font-weight: bold;"> Duchess Potatoes.</p> +<p>Cut cold boiled potatoes into cubes. Season well with salt and +pepper, and dip in melted butter and lightly in flour. Arrange them on a +baking sheet, and bake fifteen minutes in a quick oven. Serve <i>very +hot</i>.</p> +<p style="font-weight: bold;"> Housekeeper's Potatoes.</p> +<p>One quart of cold boiled potatoes, cut into dice; one pint of stock, +one table-spoonful of chopped parsley, one of butter, one teaspoonful of +lemon juice, salt, pepper. Season the potatoes with the salt and pepper, +and add the stock. Cover, and simmer twelve minutes. Add lemon juice, +butter and parsley, and simmer two minutes longer.</p> +<p style="font-weight: bold;"> Potatoes à la Maître d' +Hôtel.</p> +<p>One quart of cold boiled potatoes, cut into dice; one scant pint of +milk, one table-spoonful of chopped parsley, three of butter, one +teaspoonful of lemon juice, salt, pepper, the yolks of two eggs, one +teaspoonful of flour. Mix the butter, flour, lemon juice, parsley and +yolks of eggs together. Season the potatoes with salt and pepper. Add +the milk, and put on in the double boiler. Cook five minutes; then add +the other ingredients, and cook five minutes longer. Stir often.</p> +<p style="font-weight: bold;"> Stewed Potatoes.</p> +<p>One quart of cold boiled potatoes, cut into little dice j one pint +and a half of milk, one table-spoonful of parsley, one of flour, two of +butter, salt, pepper. Put the potatoes in the double boiler, and dredge +them with the salt, pepper and flour. Add the parsley, butter and milk. +Cover, and put on to boil. Cook twelve minutes. Serve very hot.</p> +<p style="font-weight: bold;"> Creamed Potatoes.</p> +<p>One quart of cold boiled potatoes, cut in very <i>thin</i> slices; +one pint of cream sauce, salt, pepper. Season the potatoes with salt and +pepper, and turn them into the sauce. Cover the stew-pan, and cook until +the potatoes are hot--no longer. Serve immediately in a hot dish. They +will heat in the double boiler in six minutes, and will not require +stirring.</p> +<p style="font-weight: bold;"> Escaloped Potatoes.</p> +<p>Cut one quart of cold boiled potatoes in <i>very thin</i> slices, +and season well with salt and pepper. Butter an escalop dish. Cover the +bottom with a layer of cream sauce, add a layer of the potatoes, +sprinkle with chopped parsley, and moisten with sauce. Continue this +until all the material is used. Have the last layer one of cream sauce. +Cover the dish with fine bread crumbs, put a table-spoonful of butter in +little bits on the top, and cook twenty minutes. It takes one pint of +sauce, one table-spoonful of parsley, half a cupful of bread crumbs, one +teaspoonful of salt and as much pepper as you like. This dish can be +varied by using a cupful of chopped ham with the potatoes. Indeed, any +kind of meat can be used.</p> +<p style="font-weight: bold;"> Potato Soufflé.</p> +<p>Six large, smooth potatoes, half a cupful of boiling milk, one +table-spoonful of butter, the whites of four eggs, salt and pepper to +taste. Wash the potatoes clean, being, careful not to break the skin. +Bake forty-five minutes. Take the potatoes from the oven, and with a +sharp knife, cut them in two, lengthwise. Scoop out the potato with a +spoon, and put it in a hot bowl. Mash light and fine. Add the seasoning, +butter and milk, and then half the whites of the eggs. Fill the skins +with the mixture. Cover with the remaining white of the egg, and brown +in the oven. Great care must be taken not to break the skins.</p> +<p style="font-weight: bold;"> Sweet Potatoes.</p> +<p>Sweet potatoes require from forty-five to fifty-five minutes to +boil, and from one hour to one and a quarter to bake. The time given +will make the potatoes moist and sweet If, however, they are preferred +dry and mealy, fifteen minutes less will be enough.</p> +<p style="font-weight: bold;"> French Fried Sweet Potatoes.</p> +<p>Prepare and fry the same as the white potatoes. Or, they can first +be boiled half an hour, and then pared, cut and fried as directed. The +latter is the better way, as they are liable to be a little hard if +fried when raw.</p> +<p style="font-weight: bold;"> Cold Boiled Sweet Potatoes.</p> +<p>Cut cold boiled sweet potatoes in thick slices, and season well with +salt and pepper. Have the bottom of the frying-pan covered with either +butter, or pork, ham or chicken fat. Put enough of the sliced potatoes +in the pan to just cover the bottom. Brown one side, and turn, and brown +the other. Serve in a hot dish. Cold potatoes can be served in cream, +cut in thick slices and toasted, cut in thick slices, dipped in egg and +bread crumbs and fried brown, and can be fried in batter.</p> +<p style="font-weight: bold;"> Plain Boiled Macaroni.</p> +<p>Two quarts of boiling water, one table-spoonful of salt, and twelve +sticks of macaroni. Break and wash the macaroni, throw it into the salt +and water, and boil <i>rapidly</i> for twenty-five minutes. Pour off the +water, season with salt, pepper and butter, and serve.</p> +<p style="font-weight: bold;"> Macaroni in Gravy.</p> +<p>Twelve sticks of macaroni, one and a half pints of stock, one scant +table-spoonful of flour, one generous table-spoonful of butter, salt, +pepper. Break and wash the macaroni. Put it in a sauce-pan with the +stock. Cover, and simmer half an hour. Mix the butter and flour +together. Stir this and the seasoning in with the macaroni. Simmer ten +minutes longer, and serve. A table-spoonful of grated cheese may be +added.</p> +<p style="font-weight: bold;"> Macaroni with Cream Sauce.</p> +<p>Boil the macaroni as directed for the plain boiled dish. Drain, and +serve with half a pint of cream sauce.</p> +<p style="font-weight: bold;"> Macaroni with Tomato Sauce.</p> +<p>Boil and drain as directed for plain boiled macaroni. Pour over it +one pint of tomato sauce.</p> +<p style="font-weight: bold;"> Macaroni with Cheese.</p> +<p>Prepare the macaroni with the cream sauce. Turn into a buttered +escalop dish. Have half a cupful of grated cheese and half a cupful of +bread crumbs mixed. Sprinkle over the macaroni, and place in the oven +and brown. It will take about twenty minutes.</p> +<p style="font-weight: bold;"> Macaroni à l'Italienne.</p> +<p>Twelve sticks of macaroni (a quarter of a pound), half a pint of +milk, two table-spoonfuls of cream, two of butter, one of flour, some +salt, white pepper and cayenne, and a quarter of a pound of cheese. +Break and wash the macaroni, and boil it rapidly for twenty minutes in +two quarts of water. Put the milk on in the double boiler. Mix the +butter and flour together, and stir into the boiling milk. Add the +seasoning, cream and cheese. Drain, and dish the macaroni. Pour the +sauce over it, and serve immediately. One table-spoonful of mustard can +be stirred into the sauce if you like. If the sauce and macaroni are +allowed to stand long after they are put together the dish will be +spoiled. If they cannot be served immediately, keep both hot in separate +dishes.</p> +<p style="font-weight: bold;"> Stuffed Tomatoes.</p> +<p>Twelve large, smooth tomatoes, one teaspoonful of salt, a little +pepper, one table-spoonful of butter, one of sugar, one cupful of bread +crumbs, one teaspoonful of onion juice. Arrange the tomatoes in a baking +pan. Cut a thin slice from the smooth end of each. With a small spoon, +scoop out as much of the pulp and juice as possible without injuring the +shape. When all have been treated in this way, mix the pulp and juice +with the other ingredients, and fill the tomatoes with this mixture. Put +on the tops, and bake slowly three-quarters of an hour. Slide the cake +turner under the tomatoes and lift gently on to a flat dish. Garnish +with parsley, and serve.</p> +<p style="font-weight: bold;"> Stuffed Tomatoes, No 2.</p> +<p>Twelve tomatoes, two cupfuls of bread crumbs, one of stock, four +table-spoonfuls of butter, one of flour, salt, pepper, one teaspoonful +of onion juice. Cut slices from the stem end of the tomatoes. Remove the +juice and pulp with a spoon, and dredge the inside with salt and pepper. +Put two table-spoonfuls of the butter in a frying-pan, and when hot, +stir in the bread crumbs. Stir constantly until they are brown and +crisp, and fill the tomatoes with them. Cover the openings with fresh +crumbs and bits of butter. Bake slowly half an hour. Fifteen minutes +before the tomatoes are done, make the sauce in this manner: Put one +table-spoonful of butter in the frying-pan, and when hot, add the flour. +Stir until brown and smooth; then add the stock, tomato juice and pulp. +Stir until it boils up, and add the onion juice, salt and pepper. Simmer +ten minutes, and strain. Lift the tomatoes on to a flat dish, with the +cake turner. Pour the sauce around, garnish with parsley, and serve. Any +kind of meat, chopped fine and seasoned highly, can be used in place of +the crumbs.</p> +<p style="font-weight: bold;"> Escaloped Tomatoes.</p> +<p>One pint of fresh or canned tomatoes, one generous pint of bread +crumbs, three table-spoonfuls of butter, one of sugar, one scant +table-spoonful of salt, one-fourth of a teaspoonful of pepper. Put a +layer of the tomato in an escalop dish. Dredge with salt and pepper, and +dot butter here and there. Now put in a layer of crumbs. Continue this +until all the ingredients are used, having crumbs and butter for the +last layer. If fresh tomatoes have been used, bake one hour, but if +canned, bake half an hour.</p> +<p style="font-weight: bold;"> Broiled Tomatoes.</p> +<p>Cut the tomatoes in halves. Sprinkle the inside of the slices with <i>fine</i> +bread crumbs, salt and pepper. Place them in the double broiler, and +broil over the fire for ten minutes, having the outside next the fire. +Carefully slip them on a hot dish (stone china), and put bits of butter +here and there on each slice. Put the dish in the oven for ten minutes, +and then serve. Or, if you have a range or gas stove, brown before the +fire or under the gas.</p> +<p><span style="font-weight: bold;"> Fried Tomatoes. </span><br> +</p> +<p>Slice ripe tomatoes and dip them in well-beaten eggs, which have +been seasoned with salt, pepper and sugar (one teaspoonful of sugar to +each egg), and then, in fine bread or cracker crumbs. Have two +table-spoonfuls of butter in a frying-pan, and when hot, put in as many +slices of tomato as will cover the bottom. Fry for ten minutes, five for +each side. Serve on thin slices of toast.</p> +<p style="font-weight: bold;"> To Peel Tomatoes.</p> +<p>Put the tomatoes in a frying basket and plunge them into boiling +water for about three minutes. Drain, and peel.</p> +<p style="font-weight: bold;"> Baked Onions.</p> +<p>Peel large onions, and boil one hour in plenty of water, slightly +salted. Butter a shallow dish or a deep plate, and arrange the onions in +it. Sprinkle with pepper and salt, put a teaspoonful of butter in the +centre of each onion, and cover lightly with crumbs. Bake slowly one +hour. Serve with cream sauce.</p> +<p style="font-weight: bold;"> Stuffed Onions.</p> +<p>Boil as for baking. Cut out the heart of the onions, and fill the +space with any kind of cold meat, chopped fine, and highly seasoned. To +each pint of meat add one egg and two-thirds of a cupful of milk or +cream. When the onions are filled put a bit of butter (about a +teaspoonful) on each one. Cover with crumbs, and bake one hour. Serve +with cream sauce.</p> +<p style="font-weight: bold;"> Parsnips Fried in Butter.</p> +<p>Scrape the parsnips, and boil gently forty-five minutes. When cold, +cut in long slices about one-third of an inch thick. Season with salt +and pepper. Dip in melted butter and in flour. Have two table-spoonfuls +of butter in the frying pan, and as soon as hot, put in enough parsnips +to cover the bottom. Fry brown on both sides, and serve on a hot dish.</p> +<p style="font-weight: bold;"> Parsnips Fried in Molasses.</p> +<p>Have one cupful of molasses in a large frying-pan. When boiling, put +in slices of parsnips that have been seasoned with salt, and cooled. Fry +brown, and serve hot.</p> +<p style="font-weight: bold;"> Parsnip Balls.</p> +<p>Mash one pint of boiled parsnips. Add two table-spoonfuls of butter, +one heaping teaspoonful of salt, a little pepper, two table-spoonfuls of +cream or milk and one beaten egg. Mix all the ingredients except the +egg. Stir on the fire until the mixture bubbles; then add the egg, and +set away to cool. When cold, make into balls one-third the size of an +egg. Dip them in beaten egg and in crumbs. Put in the frying basket and +plunge into boiling fat. Cook till a rich brown.</p> +<p style="font-weight: bold;"> Escaloped Parsnip.</p> +<p>Prepare the parsnips as for the balls, omitting the egg. Turn into a +buttered dish, cover with crumbs, dot with butter, and brown in the oven.</p> +<p style="font-weight: bold;"> Asparagus with Cream.</p> +<p>Have the asparagus tied in bundles. Wash, and plunge into boiling +water in which there is a teaspoonful of salt for every quart of water. +Boil rapidly for fifteen minutes. Take up, and cut off the tender heads. +Put them in a clean sauce-pan with one generous cupful of cream or milk +to every quart of asparagus. Simmer ten minutes. Mix one table-spoonful +of butter and a generous teaspoonful of flour together. When creamy, +stir in with the asparagus. Add salt and pepper to taste, and simmer +five minutes longer.</p> +<p style="font-weight: bold;"> Green, Peas à la Française.</p> +<p>Boil green peas until tender, and drain. For every quart, put in a +sauce-pan two table-spoonfuls of butter, one of flour, and half a +teaspoonful of sugar. Stir until all are thoroughly mixed. Add the peas, +and stir over the fire for five minutes. Add one cupful of white stock +or cream, and simmer ten minutes. The canned peas can be prepared in the +same manner.</p> +<p style="font-weight: bold;"> Minced Cabbage.</p> +<p>Drain boiled cabbage in the colander. Put it in the chopping tray +and chop fine. For each quart of the chopped cabbage, put two +table-spoonfuls of butter and one of flour in the frying-pan. As soon as +smooth and hot, put in the cabbage, which season well with salt, pepper, +and, if you like it, two table-spoonfuls of vinegar. Stir constantly +for five or eight minutes. When done, heap on a dish. Make smooth with +a knife, and garnish with hard-boiled eggs.</p> +<p style="font-weight: bold;"> Minced Spinach.</p> +<p>Boil the spinach in salt and water until tender. Drain in the +colander, and chop fine in the tray. Season well with pepper and salt. +For each quart of the chopped spinach, put two table-spoonfuls of butter +and one of flour in a frying-pan. When this has cooked smooth, and +before it has become browned, add the spinach. Stir for five minutes; +then add half a cupful of cream or milk, and stir three minutes longer. +Arrange in a mound on a hot dish. Garnish with a wreath of slices of +hard-boiled eggs at the base, and finish the top with another wreath. +Serve hot. Lettuce can be cooked and served in the same manner. It must +be boiled about twenty minutes to be tender.</p> +<p style="font-weight: bold;"> Cauliflower with Cream Sauce.</p> +<p>Take off the green leaves and the stalk of the cauliflower. Wash, +and put on to cook in boiling water. Boil gently for half an hour. Turn +off the water, and add one pint of milk, one pint of boiling water and +one table-spoonful of salt. Simmer half an hour longer. Take up with, a +skimmer, being careful not to break it. Pour over this a cream sauce, +and serve.</p> +<p style="font-weight: bold;"> Escaloped Cauliflower.</p> +<p>Cook the cauliflower one hour in salt and water. Drain, and break +apart. Put a layer of the cauliflower in an escalop dish, moisten it +with Bechamel or cream sauce, and sprinkle in a little grated cheese. +Put in another layer of cauliflower, and continue, as directed before, +until all of the vegetable is used. There should be two table-spoonfuls +of grated cheese and one pint of sauce to each head of cauliflower. +Cover with bread crumbs and cheese, and dot with bits of batter. Bake +half an hour in a moderate oven.</p> +<p style="font-weight: bold;"> Stewed Celery with Cream Sauce.</p> +<p>Wash and scrape the tender white part of two heads of celery. Cut +them in pieces about two inches long. Cover with boiling water and +simmer gently half an hour. Season well with salt. Drain off the water +in which the celery was cooked. Add a pint of cream sauce, and serve.</p> +<p style="font-weight: bold;"> Celery Stewed in Stock.</p> +<p>Scrape, wash and cut the white part of two heads of celery. Put in a +stew-pan with one pint of stock, and simmer half an hour. Mix together +two table-spoonfuls of butter and one of flour. Stir this in with the +celery. Season with salt, and simmer five minutes longer.</p> +<p style="font-weight: bold;"> Stewed Okra.</p> +<p>After the ends of the pods have been cut off, wash, and put on with +just enough water to prevent burning (about a cupful to a quart of the +okra) and a teaspoonful of salt. Simmer gently thirty minutes. Season +with pepper and butter, and with more salt, if necessary.</p> +<p style="font-weight: bold;"> Okra Stewed with Tomatoes.</p> +<p>Cut the okra in thin slices, and pare and slice the tomatoes. Have +one pint of tomatoes to two of okra. Put the vegetables in a stew-pan +with one teaspoonful of salt and a little pepper. Simmer half an hour. +Add one table-spoonful of butter, and more salt, if needed.</p> +<p style="font-weight: bold;"> Scalloped Okra and Tomatoes.</p> +<p>Prepare the same as stewed okra and tomatoes. When they have been +stewing fifteen minutes add the butter and pepper, and turn into a deep +dish. Cover with bread or cracker crumbs, dot with butter, and bake half +an hour.</p> +<p style="font-weight: bold;"> Fried Egg Plant.</p> +<p>Cut the plant in slices about one-third of an inch thick. Pare +these, and lay in a flat dish. Cover with boiling water, to which has +been added one table-spoonful of salt for every quart of water. Let this +stand one hour. Drain, and pepper the slices slightly, and dip in beaten +egg and bread crumbs (two eggs and a pint of crumbs for a good-sized +plant). Fry in boiling fat for eight or ten minutes. The slices will be +soft and moist when done. Or, the slices can be seasoned with pepper, +and fried in just enough pork fat to brown them. The egg plant is +sometimes stewed, and sometimes baked, but there is no other mode so +good as frying.</p> +<p style="font-weight: bold;"> Boiled Rice.</p> +<p>One cupful of rice, one quart of boiling water, one scant +table-spoonful of salt. Wash the rice in three waters, and put in the +double kettle with the salt and boiling water. Boil rapidly fifteen +minutes; then pour off <i>all</i> the water. Cover tightly, return to +the fire, and cook twenty minutes longer. The water in the under boiler +must boil rapidly all the time. Rice cooked in this manner will have +every grain separate.</p> +<p style="font-weight: bold;"> Corn Oysters.</p> +<p>One cupful of flour, half a cupful of melted butter, three +table-spoonfuls of milk, two teaspoonfuls of salt, one-fourth of a +teaspoonful of pepper, one pint of grated corn. Pour the corn on the +flour, and beat well; then add the other ingredients, and beat rapidly +for three minutes. Have fat in the frying-pan to the depth of about two +inches. When smoking hot, put in the batter by the spoonful. Hold the +spoon close to the fat and the shape of the oyster will be good. Fry +about five minutes.</p> +<p style="font-weight: bold;"> New Bedford Corn Pudding.</p> +<p>Twelve ears of corn, four eggs, a generous pint and a half of milk, +a generous teaspoonful of salt, four table-spoonfuls of sugar. Grate the +corn, beat the eggs with a spoon, and mix all the ingredients together. +Butter a deep earthen dish, and pour the mixture into it. Bake slowly +two hours. Serve hot. When the corn is old it will take one quart of +milk. If very young and milky, one pint of milk will be sufficient.</p> +<p style="font-weight: bold;"> Pickled Beets.</p> +<p>Cut boiled beets in slices. Lay these in a large glass jar or +earthen pot. For every beet, put in one slice of onion, one +table-spoonful of grated horse-radish, six cloves, and vinegar enough to +cover. The beets will be ready to use in ten or twelve hours. They will +not keep more than a week.</p> +<p style="font-weight: bold;"> Baked Beans.</p> +<p>Pick one quart of beans free from stones and dirt. Wash, and soak in +cold water over night. In the morning pour off the water. Cover with hot +water, put two pounds of corned beef with them, and boil until they +begin to split open, (the time depends upon the age of the beans, but it +will be from thirty to sixty minutes). Turn them into the colander, and +pour over them two or three quarts of cold water. Put about half of the +beans in a deep earthen pot, then put in the beef, and finally the +remainder of the beans. Mix one tea-spoonful of mustard and one +table-spoonful of molasses with a little water. Pour this over the +beans, and then add boiling water to just cover. Bake <i>slowly</i> ten +hours. Add a little water occasionally.<br> +<br> +</p> +<p style="font-weight: bold;"><big><big><a name="PIES"></a> PIES AND +PUDDINGS.</big></big></p> +<p style="font-weight: bold;"> Puff Paste.</p> +<p>One quart of pastry flour, one pint of butter, one table-spoonful of +salt, one of sugar, one and a quarter cupfuls of ice water. Wash the +hands with soap and water, and dip them first in very hot, and then in +cold, water. Rinse a large bowl or pan with boiling water and then with +cold. Half fill it with cold water. Wash the butter in this, working it +with the hands until it is light and waxy. This frees it of the salt and +butter-milk, and lightens it, so that the pastry is more delicate. Shape +the butter into two thin cakes, and put in a pan of ice water, to +harden. Mix the salt and sugar with the flour. With the hands, rub +one-third of the butter into the flour. Add the water, stirring with a +knife. Stir quickly and vigorously until the paste is a smooth ball. +Sprinkle the board <i>lightly</i> with flour. Turn the paste on this, +and pound quickly and lightly with the rolling pin. Do not break the +paste. Roll from you and to one side; or, if easier to roll from you all +the while, turn the paste around. When it is about one-fourth of an inch +thick, wipe the remaining butter, break it in bits, and spread these on +the paste. Sprinkle lightly with flour. Fold the paste, one-third from +each side, so that the edges meet. Now fold from the ends, but do not +have these meet. Double the paste, pound lightly, and roll down to about +one-third of an inch in thickness. Fold as before, and roll down again. +Repeat this three times if for pies, and six times if for <i>vol-au-vents</i>, +patties, tarts, etc. Place on the ice, to harden, when it has been +rolled the last time. It should be in the ice chest at least an hour +before being used. In hot weather if the paste sticks when being rolled +down, put it on a tin sheet and place on ice. As soon as it is chilled +it will roll easily. The less flour you use in rolling out the paste the +tenderer it will be. No matter how carefully every part of the work may +be done, the paste will not be good if much flour is used.</p> +<p style="font-weight: bold;"> Chopped Paste.</p> +<p>One quart of pastry flour, two cupfuls of unwashed butter, one +teaspoonful of salt, one table-spoonful of sugar, and a scant cupful of +ice water. Put the flour, salt, sugar and butter in the chopping-tray. +Chop all together until the butter is thoroughly mixed with the flour; +then add the water, and continue chopping. When well mixed, sprinkle the +board with flour, turn the paste on it, and roll into a flat piece. +Place in a pan on the ice. When hard, use the same as puff paste. It can +be used as soon as mixed, but will not, of course, be so nice.</p> +<p style="font-weight: bold;"> French Paste for Raised Pies.</p> +<p>One quart of pastry flour, one table-spoonful of sugar, one +teaspoonful of salt, one scant cupful of butter, one egg, one tea-cupful +of water. Rub the butter, salt and sugar into the flour. Beat the egg, +and add the water to it. Stir this into the flour and butter. Stir this +mixture until it is a smooth paste; then put on the board and roll the +same as puff paste. This paste must be rolled eight times.</p> +<p style="font-weight: bold;"> To Make a Pie.</p> +<p>Butter the pie plate (tin is the best), and cover with paste that +has been rolled very thin. Roll a strip of paste long enough to go +around the plate, and cut in strips an inch wide. Wet the edge of the +plate with water, and put a strip of paste on it. Fill with any kind of +prepared fruit Have the paste in a roll, and cut enough from the end to +cover the pie. Sprinkle the board lightly with flour, and place the +paste up-on it. Flour the rolling pin with, the hand. Roll from you and +to one side until the paste is the right size. It must be much larger +than the plate. In the centre cut a slit about halt an inch long. Cover +the pie, having the paste "<i>fulled</i>" on, as it shrinks in the +baking. The oven must be hot at first, and after the first fifteen +minutes the drafts must be closed. A mince pie will require one hour to +bake, and an apple pie fifty minutes. Peach, and nearly all other fruit +pies, require the same time.</p> +<p style="font-weight: bold;"> Mince Pie Meat.</p> +<p>Boil a beef tongue, weighing six pounds, and six pounds of the vein +of a round of beef (these should just simmer). After skinning the +tongue, chop it and the beef very fine, and add five pounds of beef +suet, chopped fine; five pounds of stoned raisins, three of dried +currants, one and a half of citron, cut fine; nine of sugar, one and a +half pints of molasses, two quarts of the liquor in which the meat was +boiled, one quart of brandy, one pint of white wine, a cupful of salt, +half a cupful of cinnamon, one-fourth of a cupful of cloves, one-fourth +of a cupful of allspice, three nutmegs, a table-spoonful of mace. Put +all in a large pan, and let stand over night. Put what you wish to bake +in another pan with half as much stewed and sweetened apple as you have +meat, and let it stand one hour. Put the remainder of the meat in a jar. +Cover with a paper dipped in brandy, and then cover tightly, to exclude +the air. Set in a cool place for future use, [Mrs. M. L. W.]</p> +<p style="font-weight: bold;"> Squash pies.</p> +<p>Five pints of stewed and strained squash, two quarts of boiling +milk, one and a half nutmegs, four teaspoonfuls of salt, five cupfuls of +sugar, nine eggs, four table-spoonfuls of Sicily Madeira and two of +rose-water. Gradually pour the boiling milk on the squash, and stir +continually. Add the nutmeg, rose-water and sugar. When cold, add the +eggs, well beaten; and just before the mixture is put in the plates, add +the Madeira. Butter deep plates, and line with a plain paste. Fill with +the mixture, and bake in a moderate oven for forty minutes. [Mrs. M. L. +W.]</p> +<p style="font-weight: bold;"> Sweet Potato Pies.</p> +<p>When the potatoes are dry and mealy, take a quart after they have +been pared, boiled and mashed, a quart of milk, four eggs, salt, nutmeg, +cinnamon and sugar to taste. Bake the same as squash pies. If the +potatoes are very moist, use less milk.</p> +<p style="font-weight: bold;"> Lemon Pie.</p> +<p>The juice and rind of one lemon, two eggs, eight heaping +table-spoonfuls of sugar, one small tea-cupful of milk, one teaspoonful +of corn-starch. Mix the corn-starch with a little of the milk. Put the +remainder on the fire, and when boiling, stir in the corn-starch. Boil +one minute. Let this cool, and add the yolks of the eggs, four heaping +table-spoonfuls of the sugar, and the grated rind and juice of the +lemon, all well beaten together. Have a deep pie plate lined with paste, +and fill with this mixture. Bake slowly half an hour. Beat the whites of +the eggs to a stiff froth, and gradually beat into them the remainder of +the sugar. Cover the pie with this, and brown slowly.</p> +<p style="font-weight: bold;"> Orange Pies.</p> +<p>Two cupfuls of sugar, two of flour, five eggs, one tea-spoonful of +cream of tartar, half a teaspoonful of soda, the juice and rind of one +orange. These are for the cake. Beat the eggs very light; then add the +sugar, and beat until frothy. Now add the orange. Mix the soda and cream +of tartar with the flour, and rub through a sieve on to the beaten eggs +and sugar. Stir well, and bake in deep tin plates. There will be enough +for six plates. When baked, put a thin layer of the icing between the +cakes, and cover the pie with icing. There should be three cakes in a +pie. Icing: The whites of four eggs, one tea-cupful of powdered sugar, +the juice and rind of two oranges. After beating the whites to a stiff +froth, beat in the sugar and then the rind and juice of the oranges. +When the pies are iced, dry them in the heater.</p> +<p style="font-weight: bold;"> Chocolate Pies.</p> +<p>Make plain cup cake, and bake in Washington-pie plates, having the +cake thick enough to split. After splitting, spread one half with a +filling made as below, place the top piece on, and sprinkle with +powdered sugar. The cake should always be fresh.</p> +<p>Filling: One square of Baker's chocolate, one cupful of sugar, the +yolks of two eggs, one-third of a cupful of boiling milk. Mix scraped +chocolate and sugar together; then add, very slowly, the boiling milk, +and then the eggs, and simmer ten minutes, being careful that it does +not burn. Flavor with vanilla. Have fully cold before using.<br> +<br> +</p> +<p style="font-weight: bold;"><big><a name="14HOTPUDDING"></a> HOT +PUDDINGS.</big></p> +<p style="font-weight: bold;"> Custard Soufflé.</p> +<p>Two scant table-spoonfuls of butter, two table-spoonfuls of flour, +two table-spoonfuls of sugar, one cupful of milk, four eggs. Let the +milk come to a boil. Beat the flour and butter together; add to them, +gradually, the boiling milk, and cook eight minutes, stirring often. +Beat the sugar and the yolks of the eggs together. Add to the cooked +mixture, and set away to cool. When cool, beat the whites of the eggs to +a stiff froth, and add to the mixture. Bake in a buttered pudding dish +for twenty minutes in a moderate oven. Serve <i>immediately</i> with +creamy sauce.</p> +<p style="font-weight: bold;"> Cabinet Pudding.</p> +<p>One quart of milk, four eggs, four table-spoonfuls of sugar, half a +teaspoonful of salt, one table-spoonful of butter, three pints of stale +sponge cake, one cupful of raisins, chopped citron and currants. Have a +little more of the currants than of the two other fruits. Beat the eggs, +sugar and salt together, and add the milk. Butter a three-pint pudding +mould (the melon shape is nice), sprinkle the sides and bottom with the +fruit, and put in a layer of cake. Again sprinkle in fruit, and put in +more cake. Continue this until all the materials are used. Gradually +pour on the custard. Let the pudding stand two hours, and steam an hour +and a quarter. Serve with wine or creamy sauce.</p> +<p style="font-weight: bold;"> English Plum Pudding.</p> +<p>A pound of suet, chopped fine; a pint of sugar, one pound of grated +stale bread, one pound of raisins, two of currants, a glass of brandy, +two teaspoonfuls of ginger, two nutmegs, half a pint of milk, a little +salt Beat well, and steam five hours. Serve with rich sauce.</p> +<p style="font-weight: bold;"> Rachel Pudding.</p> +<p>One quart of breadcrumbs, one of apples, cut very fine; half a +cupful of suet, chopped very fine; one cupful of English currants, the +rind and juice of two lemons, four eggs, well beaten. Mix thoroughly. +Grease a pudding mould, and put the mixture in it. Steam three hours, +and serve with rich wine sauce.</p> +<p style="font-weight: bold;"> Chocolate Pudding.</p> +<p>One quart of milk, four table-spoonfuls of corn-starch, four of +sugar, four of scraped chocolate, two of boiling water, two eggs, one +teaspoonful of salt. Reserve one cupful of the milk, and put the +remainder on to boil. Put the sugar, chocolate and water in a sauce-pan +or, better still, a small frying-pan, and stir over a <i>hot</i> fire +for about a minute, when the mixture should be smooth and glossy. Stir +this into the boiling milk. Mix the corn-starch with cold milk. Beat the +egg, and add to the corn-starch and milk; add, also, the salt. Stir this +into the <i>boiling</i> milk, and beat well for about three minutes. +Turn the mixture into a melon mould that has been dipped in cold water. +Let the pudding stand in the mould about fifteen minutes. Turn into the +pudding dish, and heap whipped cream around it. Serve sugar and cream +with it; or, vanilla sauce will answer.</p> +<p style="font-weight: bold;"> Chocolate Roll Pudding.</p> +<p>This pudding consists of cake, frosting and sauce. It is very nice. +Beat the whites of three eggs to a stiff froth, and add the yolks. Beat +into the eggs one cupful of sugar and one of flour. As soon as all are +thoroughly mixed, stir in half a cupful of cold water, in which has been +dissolved soda about the size of a pea. Pour thin into a buttered pan, +and bake in a moderate oven from twelve to fifteen minutes. When baked, +sprinkle the top with two table-spoonfuls of milk.</p> +<p>Frosting: Beat the whites of six eggs to a froth, and divide into +two parts. Put a teaspoonful of sugar to one half, and one teaspoonful +of sugar and three of grated chocolate to the other. Take the cake from +the pan and put it on a flat dish or tin sheet. Spread half of each +mixture over the top. Return to the oven for about five minutes, to +harden the frosting. Take out and roll up. Put the remainder of the +frosting on the top and sides of the roll. Put again in the oven to +harden the frosting. Take out, and slide on a flat dish. Pour the sauce +around, and serve. The yolks of the eggs may be used for puddings or +custards.</p> +<p>Sauce: One egg, one tea-cupful of powdered sugar, five +table-spoonfuls of boiling milk, one teaspoonful of vanilla extract. +Beat the white of the egg to a stiff froth, and gradually beat in the +sugar. Add the yolk of the egg, the vanilla, and lastly the boiling milk.</p> +<p style="font-weight: bold;"> Ground Rice Pudding.</p> +<p>One quart of milk, five table-spoonfuls of ground rice, four of +sugar, one teaspoonful of salt, six eggs, half a cupful of butter. Put +the milk in the double boiler, reserving half a cupful. Mix the rice and +cold milk together, and stir into the milk in the boiler when this is +hot. Stir constantly for five minutes. Add the salt, butter and sugar, +and set away to cool. When cold, add the eggs, well beaten. Bake one +hour in a moderate oven. Serve with creamy sauce. </p> +<p style="font-weight: bold;">Rice Pudding.</p> +<p>One cupful of rice, one quart of milk, one cupful of raisins, one +heaping teaspoonful of salt, one cupful of water, one quart of soft +custard. Wash the rice, and let it soak two hours in cold water. Turn +off the water, and put the rice in the double boiler with the cupful of +water. Cook half an hour; then add the salt, raisins and milk, and cook +an hour longer. Butter a melon mould and pack the rice in it. Let it +stand twenty minutes. Turn out on a deep dish, decorate with bits of +bright jelly, pour the custard around, and serve. The custard should be <i>cold</i> +and the pudding <i>hot</i>. The raisins can be omitted if not liked.</p> +<p style="font-weight: bold;"> German Puffs.</p> +<p>The yolks of six eggs, five table-spoonfuls of flour, one of melted +butter, one pint of milk, half a teaspoonful of salt. Beat the yolks of +the eggs light, add the milk to them, and pour part of this mixture on +the flour. Beat light and smooth; then add the remainder of the eggs and +milk, and the salt and butter. Butter muffin pans, and half fill them +with the batter. The quantities given will make twelve puffs. Bake +twenty minutes in a quick oven. Serve on a hot platter with the sauce +poured over them.</p> +<p>Sauce: The whites of six eggs, one cupful of powdered sugar, the +juice of two oranges or of one lemon. After beating the whites to a +stiff froth, gradually beat in the sugar, and then the juice of the +fruit.</p> +<p style="font-weight: bold;"> Down-East Pudding.</p> +<p>One pint of molasses, one quart of flour, one table-spoonful of +salt, one teaspoonful of soda, three pints of blackberries. Boil three +hours, and serve with sauce made in the following manner:</p> +<p>One tea-cupful of powdered sugar, half a cupful of butter, one egg, +two teaspoonfuls of <i>boiling</i> water, one of brandy. Beat the butter +to a cream, and add, very gradually, the sugar and brandy. Beat in the +yolk of the egg, and, when perfectly creamy, add the white, which has +been beaten to a froth; then add the water, and stir very carefully.</p> +<p style="font-weight: bold;"> Amber Pudding.</p> +<p>One dozen large, tart apples, one cupful of sugar, the juice and +rind of two lemons, six eggs, four table-spoonfuls of butter, enough +puff or chopped paste to line a three-pint pudding dish. Pare and +quarter the apples. Pare the thin rind from the lemon, being careful not +to cut into the white part. Put the butter, apple, and lemon rind and +juice in a stew-pan with half a cupful of water. Cover tightly, and +simmer about three-quarters of an hour. Rub through a sieve, add the +sugar, and set away to cool. Line the dish with <i>thin</i> paste. Beat +the yolks of the eggs, and stir into the cooled mixture. Turn this into +the lined dish. Bake slowly for half an hour. Beat the whites to a stiff +froth, and gradually beat into them three table-spoonfuls of powdered +sugar. Cover the pudding with this. Return to the oven and cook twelve +minutes with the door open. Serve either hot or cold.</p> +<p style="font-weight: bold;"> Fig Pudding.</p> +<p>One cupful of molasses, one of chopped suet, one of milk, three and +a quarter of flour, two eggs, one teaspoonful of soda, one of cinnamon, +half a teaspoonful of nutmeg, one pint of figs. Mix together the +molasses, suet, spice, and the figs, cut fine. Dissolve the soda with a +table-spoonful of hot water, and mix with the milk. Add to the other +ingredients. Beat the eggs light, and stir into the mixture. Add the +flour, and beat thoroughly. Butter two small or one large brown bread +mould. Turn the mixture into the mould or moulds, and steam five hours. +Serve with creamy or wine sauce.</p> +<p style="font-weight: bold;"> Date Pudding.</p> +<p>Make the same as fig pudding, but use a pint of dates instead of the +figs.</p> +<p style="font-weight: bold;"> Apple Tapioca Pudding.</p> +<p>One large cupful of tapioca, three pints of water, one cupful of +sugar, one teaspoonful of salt, one teaspoonful of essence of lemon, +three pints of pared and quartered apples. Wash the tapioca and soak +over night in three pints of cold water (three hours will do if there is +no more time). Put the tapioca in the double boiler and cook until it +looks clear. It will take from twenty to thirty minutes. When cooked +enough, add the sugar, salt and lemon, and then the apples. Turn into a +buttered dish and bake an hour and a quarter. Let it stand in a cool +room half an hour before serving. Serve with sugar and cream.</p> +<p style="font-weight: bold;"> Baked Apple Pudding.</p> +<p>Fill a three-quart earthen dish with pared and quartered apples. +Sprinkle on these one cupful of sugar, a slight grating of nutmeg, one +table-spoonful of butter, and half a cupful of water. Cover, and bake +thirty minutes. Make half the rule for chopped paste. Roll a piece of +the paste into a strip that will reach around the pudding dish. This +strip should be about two inches deep. Roll the remainder of the paste +to cover the dish. Take the pudding dish from the oven, slip the strip +of paste between the apple and the dish, and put on the top crust. +Return to the oven, and bake one hour longer. Serve with a cream sauce.</p> +<p style="font-weight: bold;"> Dutch Apple Pudding.</p> +<p>One pint of flour, one teaspoonful of cream of tartar, half a +teaspoonful of soda, half a teaspoonful of salt, an egg, a generous +two-thirds of a cupful of milk, two table-spoonfuls of butter, four +large apples. Mix the salt, soda and cream of tartar with the flour, and +rub through the sieve. Beat the egg light, and add the milk. Rub the +butter into the flour. Pour the milk and egg on this, and mix quickly +and thoroughly. Spread the dough about half an inch deep on a buttered +baking pan. Have the apples pared, cored and cut into eighths. Stick +these pieces in rows into the dough. Sprinkle with two table-spoonfuls +of sugar. Bake in a quick oven for about twenty-five minutes. This +pudding is to be eaten with sugar and cream or a simple sauce.</p> +<p style="font-weight: bold;"> Apple Soufflé.</p> +<p>One pint of steamed apple, one table-spoonful of melted butter, half +a cupful of sugar, the whites of six eggs and the yolks of three, a +slight grating of nutmeg. Stir into the hot apple the butter, sugar and +nutmeg, and the yolks of the eggs, well beaten. When this is cold, beat +the whites of the eggs to a stiff froth, and stir into the mixture. +Butter a three-pint dish, and turn the <i>soufflé</i> into it. +Bake thirty minutes in a moderate oven. Serve immediately with any kind +of sauce.</p> +<p style="font-weight: bold;"> Apple and Rice Pudding.</p> +<p>One cupful and a half of uncooked rice, and two dozen apples. Wash +the rice well, and soak two hours in cold water. Peel and quarter the +apples. Wet the pudding cloth and spread it in the colander. Cover with +two-thirds of the rice. Lay in the apples, having them packed as closely +as possible. Sprinkle the remainder of the rice over them. Tie as +tightly as possible, and plunge into boiling water. Boil one hour. Serve +with molasses sauce.</p> +<p style="font-weight: bold;"> Eve's Pudding.</p> +<p>Six eggs, six apples, six ounces of bread, six ounces of currants, +half a teaspoonful of salt, nutmeg. Boil three hours, or steam four. +Serve with wine sauce.</p> +<p style="font-weight: bold;"> Batter and Fruit Pudding.</p> +<p>One pint of milk, one pint of flour, four eggs, one table-spoonful +of butter, one teaspoonful of salt, one pint of fruit, pared and +quartered, (apples or peaches are best). Beat the eggs well with a +spoon, and add the milk to them. Turn part of this mixture on the flour, +and beat to a light, smooth batter. Add the remainder of the milk and +eggs, and the salt. Butter a pudding dish and pour in the batter. +Sprinkle in the fruit. Bake half an hour. Serve with foaming sauce the +moment it comes from the oven.</p> +<p style="font-weight: bold;"> Amherst Pudding.</p> +<p>Three-fourths of a cupful of butter, three-fourths of a pint of +sugar, four eggs, five table-spoonfuls of strained apple, the grated +rind and the juice of a lemon, and nutmeg and rose-water, if you like. +Bake half an hour, in a moderate oven, in a shallow pudding dish that +has been lined with a rich pasts, rolled very thin. Let it become +partially cooled before serving.</p> +<p style="font-weight: bold;"> Swiss Pudding.</p> +<p>One tea-cupful of flour, four table-spoonfuls of butter, three of +sugar, one pint of milk, five eggs, the rind of a lemon. Grate the rind +of the lemon (the yellow part only, remember,) into the milk, which put +in the double boiler. Rub the flour and butter together. Pour the +boiling milk on this, and return to the boiler. Cook five minutes, +stirring the first two. Beat the yolks of the eggs and the sugar +together, and stir into the boiling mixture. Remove from the fire +immediately. When cold, add the whites of the eggs, beaten to a stiff +froth. Have a three-quart mould, well buttered. Turn the mixture into +this, and steam forty minutes. Turn on a hot dish, and serve without +delay. Creamy sauce, or a tumbler of currant jelly, melted with the +juice of two lemons, should be served with it.</p> +<p style="font-weight: bold;"> Delicate Indian Pudding.</p> +<p>One quart of milk, two heaping table-spoonfuls of Indian meal, four +of sugar, one of butter, three eggs, one teaspoonful of salt. Boil the +milk in the double boiler. Sprinkle the meal into it, stirring all the +while. Cook twelve minutes, stirring often. Beat together the eggs, +salt, sugar and half a teaspoonful of ginger. Stir the butter into the +meal and milk. Pour this gradually on the egg mixture. Bake slowly one +hour.</p> +<p style="font-weight: bold;"> Indian and Apple Pudding.</p> +<p>One cupful of Indian meal, one cupful of molasses, two quarts of +milk, two teaspoonfuls of salt, three table-spoonfuls of butter, or one +of finely-chopped suet; one quart of pared and quartered apples (sweet +are best, but sour will do), half a teaspoonful of ginger, half a +teaspoonful of grated nutmeg. Put the milk on in the double boiler. When +it boils, pour it gradually on the meal. Pour into the boiler again and +cook half an hour, stirring often. Add the molasses, butter, seasoning +and apples. Butter a deep pudding dish, pour the mixture into it, and +bake slowly three hours. Make half the rule if the family is small.<br> +<br> +</p> +<p style="font-weight: bold;"><big><a name="14COLDPUDDING"></a> COLD +PUDDINGS.</big></p> +<p style="font-weight: bold;"> Royal Pudding.</p> +<p>One quart of milk, half a cupful of sago, two table-spoonfuls of +butter, one tea-cupful of granulated sugar, half a teaspoonful of salt, +four eggs, four table-spoonfuls of raspberry jam, four table-spoonfuls +of wine. Put the milk in the double boiler, and just before it comes to +a boil, stir in the sago. Cook until it thickens (about half an hour), +stirring frequently; then add the butter, sugar and salt. Let it cool; +and when cold, add the yolks of the eggs, well beaten, and the wine. +Turn into a buttered pudding dish, and bake half an hour. Set away to +cool. When cold, spread the jam over it. Beat the whites of the eggs to +a stiff froth, and stir into them four table-spoonfuls of powdered +sugar. Spread this on the pudding. Brown quickly, and serve. The pudding +can be made the day before using. In this case, put the whites of the +eggs in the ice chest, and make the meringue and brown just before +serving.</p> +<p style="font-weight: bold;"> Cold Tapioca Pudding.</p> +<p>Soak a cupful of tapioca over night in a quart of cold water. In the +morning drain off all the water. Put the tapioca and a quart and half a +pint of milk in the double boiler. After cooking forty-five minutes, add +a teaspoonful of salt Stir well, and cook fifteen minutes longer. Wet a +mould or bowl in cold water. Turn the pudding into this, and set away to +cool. Serve with sugar and cream. This. pudding is also nice hot.</p> +<p style="font-weight: bold;"> Danish Pudding.</p> +<p>One cupful of tapioca, three generous pints of water, half a +teaspoonful of salt, half a tea-cupful of sugar, one tumbler of any kind +of bright jelly. Wash the tapioca, and soak in the water all night. In +the morning put on in the double boiler, and cook one hour. Stir +frequently. Add the salt, sugar and jelly, and mix thoroughly. Turn into +a mould that has been dipped in cold water, and set away to harden. +Serve with cream and sugar.</p> +<p style="font-weight: bold;"> Black Pudding.</p> +<p>One quart of blueberries, one pint of water, one cupful of sugar, a +five-cent baker's loaf, butter. Stew the berries, sugar and water +together. Cut the bread in thin slices, and butter these. Put a layer of +the bread in a deep dish, and cover it with some of the hot berries. +Continue this until all the bread and fruit is used, and set away to +cool. The pudding should be perfectly cold when served. Serve with cream +and sugar. Any other small berries can be used instead of blueberries.</p> +<p style="font-weight: bold;"> Almond Pudding.</p> +<p>One pint of shelled almonds, two dozen macaroons, the grated rind of +a lemon, half a cupful of sugar, half a cupful of butter, the yolks of +six eggs, one quart of milk, one pint of cream, one table-spoonful of +rice flour. Blanch the almonds and pound them in a mortar. Put the milk +in a double boiler, reserving half a cupful. Add the pounded almonds to +it. Mix the rice flour with the half cupful of cold milk, and stir into +the boiling milk. Cook six minutes, and put away to cool. When about +half cooled, add the sugar and butter, which should have been beaten +together until light When cold, add the yolks of the eggs, well beaten, +the macaroons, which have been dried and rolled fine, and the cream. +Butter a pudding dish that will hold a little more than two quarts; or, +two small ones will do. Turn the mixture into this, and bake slowly +forty-five minutes. Serve cold.</p> +<p style="font-weight: bold;"> Jenny Lind Pudding.</p> +<p>One dozen sponge fingers, one dozen macaroons, one dozen cocoanut +cakes, one quart of custard, two cupfuls of freshly-grated cocoanut. +Make a quart of soft custard, and season with one teaspoonful of lemon +extract or two table-spoonfuls of wine. When cold, pour on the cakes, +which have been arranged in a deep glass dish. Sprinkle the grated +cocoanut over this, and serve. If you have not the fresh cocoanut use +one cupful of the prepared.</p> +<p style="font-weight: bold;"> Peach Meringue Pudding.</p> +<p>Three dozen ripe peaches, one and a third cupfuls of granulated +sugar, six table-spoonfuls of powdered sugar, one quart of milk, three +teaspoonfuls of corn-starch, six eggs. Put one cupful of the granulated +sugar and one pint of water on to boil. Peel and quarter the peaches. +When the sugar and water begins to boil, put in one-third of the +peaches, and simmer eight minutes. Take them up, and put in another +third. Continue this until all the fruit is done. Boil the syrup until +it becomes thick. Pour over the peaches and set away to cool. Separate +the whites and yolks of the six eggs, and put the whites in the ice +chest. Beat together the yolks and one-third of a cupful of sugar. Put a +pint and a half of milk in the double boiler. Mix three teaspoonfuls of +corn-starch with half a pint of cold milk, and when the other milk is +boiling, stir this into it Stir for three minutes; then put on the cover +and cook three minutes longer. Pour the boiling mixture gradually on the +beaten eggs and sugar. Return to the boiler and cook four minutes, +stirring all the while. Take from the fire, add half a teaspoonful of +salt, and set away to cool. This is the sauce. Twenty minutes before +serving heap the peaches in the centre of a shallow dish. Beat the +whites of the eggs to a stiff froth, and gradually beat in five +table-spoonfuls of powdered sugar. Cover the peaches with this. Place a +board in the oven, put the dish on it, and cook until a light brown. +Season the sauce with one-fourth of a teaspoonful of almond extract, and +pour around the pudding. Serve.</p> +<p>The peaches and sauce must be cold. If the oven is hot, and the +board is placed under the dish, the browning of the meringue will not +heat the pudding much.</p> +<p style="font-weight: bold;"> Apple Meringue Pudding.</p> +<p>Two quarts of pared and quartered apples, a lemon, two cupfuls of +granulated sugar and six table-spoonfuls of powdered, six eggs, one +quart of milk, three teaspoonfuls of corn-starch. Pare the thin yellow +rind off of the lemon, being careful not to cut into the white part, and +put it in a sauce-pan with one and two-thirds cupfuls of the granulated +sugar. Boil ten minutes; then put in the apples and juice of the lemon. +Cover, and simmer half an hour. The apples should be tender, but not +much broken. Take them up, and boil the syrup until thick. When it is +reduced enough, pour it over the apples, and put these away to cool. +Make the sauce and finish the pudding the same as for peach meringue, +flavoring the sauce, however, with extract of lemon.</p> +<p style="font-weight: bold;"> Frozen Cabinet Pudding.</p> +<p>Two dozen stale lady-fingers, one cupful of English currants, one +pint of cream, one pint of milk, one <i>small</i> tea-cupful of sugar, +three eggs, three table-spoonfuls of wine. Put the milk in the double +boiler. Beat the eggs and sugar together, and gradually pour the hot +milk on them. Return to the boiler and cook two minutes, stirring all +the while. Pour the hot custard on the lady-fingers, add the currants, +and set away to cool. When cold, add the wine and the cream, whipped to +a froth. Freeze the same as ice cream. When frozen, wet a melon mould in +cold water, sprinkle a few currants on the sides and bottom, and pack +with the frozen mixture. Pack the mould in salt and ice for one hour. At +serving time, wipe it, and dip in warm water for a moment Turn out the +pudding on a dish, pour apricot sauce around it, and serve.</p> +<p style="font-weight: bold;"> Frozen Cabinet Pudding, No. 2.</p> +<p>One dozen macaroons, one dozen and a half sponge fingers, one dozen +cocoanut cakes, one cupful of English currants, one quart of custard. +Wet a melon mould in cold water. Sprinkle the sides and bottom with +currants. Arrange layers of the mixed cakes, which sprinkle with +currants. Continue this until all the cake and currants are used. Put a +pint and a half of milk in the double boiler. Beat together four eggs +and two table-spoonfuls of sugar. When the milk is hot, stir in +one-third of a package of gelatine, which has been soaking one hour in +half a cupful of milk. Add the beaten egg and sugar, and cook four +minutes, stirring all the while. Take off, and add one-fourth of a +teaspoonful of salt and one teaspoonful of vanilla, or two +table-spoonfuls of wine. Pour this, a few spoonfuls at a time, on the +cake. Set away to cool. When cold, cover with thick white paper, and put +on the tin cover. Pack the mould in salt and ice for four or six hours. +At serving time, wipe the mould free of salt and ice and dip for a +moment in warm water. Take off the cover and paper, and turn out. Serve +with quince sauce.</p> +<p style="font-weight: bold;"> Peach Pudding.</p> +<p>Pare and cut fine one dozen ripe peaches. Sprinkle with three table +spoonfuls of sugar, and let them stand one hour. Make a custard the same +as for frozen cabinet pudding, No. 2. Have the peaches in a deep glass +dish, and, as soon as the custard is partly cooled, turn it on them. Set +away in a cold place for six or eight hours. When convenient, it is well +to make this pudding the day before using.</p> +<p style="font-weight: bold;"> Orange Pudding.</p> +<p>One pint of milk, the juice of six oranges and rind of three, eight +eggs, half a cupful of butter, one large cupful of granulated sugar, a +quarter of a cupful of powdered sugar, one table-spoonful of ground +rice, paste to line the pudding dish. Mix the ground rice with a little +of the cold milk. Put the remainder of the milk in the double boiler, +and when it boils, stir in the mixed rice. Stir for five minutes; then +add the butter, and set away to cool. Beat together the sugar, the yolks +of the eight eggs and whites of four. Grate the rind and squeeze the +juice of the oranges into this. Stir all into the cooked mixture. Have a +pudding dish, holding about three quarts, lined with paste. Pour the +preparation into this, and bake in a moderate oven for forty minutes. +Beat the remaining four whites of the eggs to a stiff froth, and +gradually beat in the powdered sugar. Cover the pudding with this. +Return to the oven, and cook ten minutes, having the door open. Set away +to cool. It must be ice cold when served.</p> +<p style="font-weight: bold;"> Orange Pudding, No. 3.</p> +<p>One cupful and a half of granulated sugar, six table-spoonfuls of +the powdered, six eggs, six large, or eight small, sweet oranges, half a +package of gelatine, one quart of boiling milk. Soak the gelatine for +two hours in one cupful of the milk. Put the remaining milk in the +double boiler. Beat together the yolks of the eggs and the granulated +sugar. When the milk boils, stir in the gelatine, and then the beaten +yolks and sugar. Stir constantly until the mixture begins to thicken +(which will be about five minutes); then remove from the fire and put +away to cool. Pare the oranges, and free them of seeds and tough parts. +Put them in a large glass dish, and when the custard has cooled, pour it +over the fruit. Let this stand in a cold place six or eight hours. Beat +the whites of the eggs to a stiff froth, and gradually beat in the +powdered sugar. Cover the pudding with this, and serve.</p> +<p style="font-weight: bold;"> Royal Diplomatic Pudding.</p> +<p>Soak half a box of gelatine in half a cupful of cold water one or +two hours. Pour on this two-thirds of a pint of boiling water, and add +the juice of a lemon, a cupful of sugar and half a pint of wine. Stir, +and strain. Have two moulds, one holding two quarts, the other a quart. +Put a layer of jelly in the large mould, and place on ice. When hard, +garnish with candied cherries, cut in two. Pour in a few spoonfuls of +liquid jelly, <i>not hot,</i> to hold the cherries, and then pour in +enough to cover them. When the jelly is perfectly hard, set the small +mould in the centre of the large one, and fill the space between with +jelly. Fill the small mould with ice, and set both in a basin of ice +water. When the jelly is again hard, remove the ice from the small +mould, which fill with warm water, and lift it out carefully. The vacant +space is to be filled with custard made by the following recipe: The +yolks of five eggs, half a cupful of sugar, two table-spoonfuls of wine, +one teaspoonful of vanilla extract, half a box of gelatine, soaked in +half a cupful of cold water, a scant cupful of milk. Put the milk to +boil. Add the gelatine, and the eggs and sugar, beaten together. Strain, +and add the wine and vanilla. When the custard begins to thicken, add +half a pint of cream, whipped to a stiff froth. Pour the custard into +the space mentioned, and let it stand until it hardens. Turn the pudding +out of the mould, and serve with soft custard poured around it.</p> +<p style="font-weight: bold;"> Orange Diplomatic Pudding.</p> +<p>Make one quart of orange jelly. Arrange this in the mould and make a +filling the same as for royal diplomatic pudding. Flavor the filling, +and the custard for the sauce, with orange.</p> +<p style="font-weight: bold;"> Lemon Diplomatic Pudding.</p> +<p>Make one quart of lemon jelly, and prepare the mould with it the +same as for the royal diplomatic pudding. Make a lemon sponge, with +which fill the cavity. When hard, serve with a custard flavored with +lemon.</p> +<p style="font-weight: bold;"> Bird's Nest Pudding.</p> +<p>Half a package of Cox's sparkling gelatine, six oranges, three +cupfuls and a half of sugar, one pint of blanc-mange. Take the peel from +the oranges in quarters. Put it in two quarts of water, and let it stand +over night. In the morning drain off the water. Cut the peel in thin +strips with the scissors. Put it in cold water and boil until tender. +Make a syrup of half a cupful of sugar and a pint of water. Drain the +straws of orange peel on a sieve. Put them in this syrup and simmer half +an hour. Turn into a bowl, and let stand until next day. Put one pint of +sugar and one pint of water on to boil. Cook rapidly for twenty minutes; +the syrup will then fall from the spoon in threads. Put the straws in +this and boil half an hour. Take out, and drain on a sieve. As they dry, +put them in a dish, which place in the warm oven. These are for the +nests. For the jelly, soak the gelatine two hours in half a cupful of +cold water; then pour on it enough boiling water to make, with the +juice of the oranges, two cupfuls and a half. Add one small cupful of +sugar and the orange juice. Stir well, and strain through a napkin into +a shallow dish. In one end of each of six eggs make a hole, about the +size of a cent Break the yolks with a skewer, and pour the eggs into a +bowl. (They may be used for puddings and custards.) Wash and drain the +shells. Fill them with the blanc-mange. Have a pan filled with meal, in +which to stand the shells. Set away to cool. Break the jelly in pieces +with a fork, and put in a flat glass dish. Arrange the straws in the +form of nests, six in number, and arrange them on the jelly. Place the +eggs in these, and serve.</p> +<p style="font-weight: bold;"> Quince Iced Pudding.</p> +<p>Beat three eggs very light; then add one cupful and a half of +powdered sugar, and beat until foamy. Put two cupfuls of sifted pastry +flour in the sieve, and add one teaspoonful of cream of tarter and half +a teaspoonful of soda. Stir half a cupful of cold water into the beaten +eggs and sugar; then sift the flour on this. Mix quickly and thoroughly. +Have a tin mould similar to the border moulds shown in the chapter on +Kitchen Furnishing, but of oval shape, higher and plain. It should be +about four inches high, and six wide and eight long, top +measurement--the mould tapering. The space between the outer and inner +walls should be an inch and a half. Butter this mould and pour the cake +mixture into it. Bake slowly for forty-five minutes. Let it stand in the +mould until nearly cold. Turn on a flat dish. Put the whites of two eggs +in a bowl, gradually beat into them one cupful and a half of powdered +sugar, and season with half a teaspoonful of vanilla extract Ice the +cake with this, and set away to dry. In the meantime, make a cream with +one generous quart of cream, one cupful of sugar, one table-spoonful of +vanilla and one pint of soft custard. Freeze the same as ice cream. +Spread the inside of the cake with a large tumbler of quince jelly. At +serving time pack the frozen cream in the centre of the cake. Heap +whipped cream on the top and at the base, and serve immediately. This is +an elegant pudding, and is not difficult to make.</p> +<p style="font-weight: bold;"> Princess Pudding.</p> +<p>Soak for an hour in a pint of cold water one box of Cox's sparkling +gelatine, and add one pint of boiling water, one pint of wine, the juice +of four lemons, and three large cupfuls of sugar. Beat the whites of +four eggs to a stiff froth, and stir into the jelly when it begins to +thicken. Pour into a large mould, and set in ice water in a cool place. +When ready to serve, turn out as you would jelly, only have the pudding +in a deep dish. Pour one quart of soft custard around it, and serve.</p> +<p style="font-weight: bold;"> Apple Porcupine.</p> +<p>Sixteen large apples, two large cupfuls of granulated sugar, one +lemon, one quart of water, one tea-cupful of powdered sugar, one quart +of milk, one table-spoonful of corn-starch, half a teaspoonful of salt, +six eggs, one pint of blanched almonds. Put the water and granulated +sugar in a sauce-pan. Have ten of the apples pared and cored, and as +soon as the sugar and water boils, put in as many of the apples as will +cook without crowding. Simmer gently until the fruit is cooked through. +When done on one side the fruit must be turned. Drain, and cool them on +a dish. Cook ten apples in this manner. Have the six that remain pared +and quartered and stewed in one cupful of water. Turn the stewed apples +into the syrup left from cooking the others. Add the grated rind and the +juice of the lemon. Simmer until a smooth marmalade is formed. It will +take about twenty minutes. Set away to cool. Put the milk on in the +double boiler, reserving half a cupful. When it boils, stir in the +corn-starch, which has been mixed with the cold milk. Stir well, and +cook five minutes. Beat the yolks of the six eggs and the whites of two +with half of the powdered sugar. Gradually pour the boiling mixture on +this. Return to the boiler and cook three minutes, stirring all the +time. Add the salt. Turn into a pitcher or bowl, and set away to cool. +Heap the cooked apples in a mound, using the marmalade to fill up the +spaces between the apples. Beat the four whites of eggs to a stiff +froth, and beat the half cupful of powdered sugar into it. Cover the +apples with this, and stick the almonds into it. Brown slowly in the +oven. Set away to cool. At serving time, season the custard with lemon, +and pour it around the porcupine.</p> +<p><br> +<big><span style="font-weight: bold;"><a name="14SAUCES"></a> SAUCES.</span></big></p> +<p style="font-weight: bold;"> Rich Wine Sauce.</p> +<p>One cupful of butter, two of powdered sugar, half a cupful of wine. +Beat the butter to a cream. Add the sugar gradually, and when very +light, add the wine, which has been made hot, a little at a time. Place +the bowl in a basin of hot water and stir for two minutes. The sauce +should be smooth and foamy.</p> +<p style="font-weight: bold;"> Creamy Sauce.</p> +<p>Half a cupful of butter, one cupful of <i>powdered</i> sugar, +one-fourth of a cupful of cream or milk, four table-spoonfuls of wine, +or one teaspoonful of vanilla or lemon extract. If lemon or vanilla is +used, add four table-spoonfuls of cream. Beat the butter to a cream. Add +the sugar, gradually, beating all the while. When light and creamy, +gradually add the wine, and then the cream, a little at a time. When all +is beaten smooth, place the bowl in a basin of hot water and stir until +the sauce is smooth and creamy--no longer. It will take only a few +minutes. This is a delicious sauce, and if well beaten, and not kept in +the hot water long enough to melt the sugar, it will be white and foamy +all through.</p> +<p style="font-weight: bold;"> Foaming Sauce.</p> +<p>One cupful of butter, two of powdered sugar, the whites of two eggs, +five table-spoonfuls of wine or three of brandy, one-fourth of a +tea-cupful of <i>boiling</i> water. Beat the butter to a cream, and +gradually beat the sugar into it. Add the whites of the eggs, unbeaten, +one at a time, and then the brandy or wine. When all is a light, smooth +mass, add the water, beating in a little at a time. Place the bowl in a +basin of hot water and stir until smooth and frothy, which will be about +two minutes. This sauce is for rich puddings.</p> +<p style="font-weight: bold;"> German Sauce.</p> +<p>One cupful of sugar, half a cupful of water, three eggs, one +table-spoonful of butter, three of brandy, or a teaspoonful of any +extract you like. Put the sugar and water in a sauce-pan and boil for +fifteen minutes. Beat the yolks of the eggs, and stir them into the +boiling syrup. Put the basin in another of hot water and beat the +mixture with the whisk until it begins to thicken; then add the butter, +the whites of the eggs, beaten to a stiff froth, and the brandy. Stir +one minute longer, and serve.</p> +<p style="font-weight: bold;"> German Sauce, No. 2.</p> +<p>The yolks of five and whites of three eggs, one cupful of powdered +sugar, one pint of cream, and any flavor you choose. Beat together the +yolks of the eggs and the sugar, and add the cream. Put this mixture in +the double boiler (having first beaten the whites to a stiff froth), and +stir until it begins to thicken; then add the whites and seasoning. Beat +thoroughly, and serve.</p> +<p style="font-weight: bold;"> Lemon Sauce.</p> +<p>One cupful of sugar, half a cupful of water, the rind and juice of +two lemons, the yolks of three eggs. Boil together the sugar, water, +lemon juice and grated rind for twenty minutes. Beat the yolks of the +eggs. Put the basin containing the boiling syrup in another of boiling +water. Stir the yolks of the eggs into this, and beat rapidly for three +minutes. Take up the sauce-pan and continue the beating for five +minutes; then serve.</p> +<p style="font-weight: bold;">Cream Sauce.</p> +<p>One cupful of powdered sugar, one egg, two cupfuls of whipped cream. +Beat the white of the egg to a stiff froth. Add the yolk and sugar, and +beat well. Flavor with vanilla, lemon or wine, and add the cream last of +all. This sauce is excellent for a light pudding.</p> +<p style="font-weight: bold;"> Vanilla Sauce.</p> +<p>The whites of two eggs and the yolk of one, half a cupful of +powdered sugar, one teaspoonful of vanilla, three table-spoonfuls of +milk. Beat the whites of the eggs to a stiff froth, next beat in the +sugar, and then the yolk of the egg and the seasoning. Serve +immediately. This sauce is for light puddings.</p> +<p style="font-weight: bold;"> Molasses Sauce.</p> +<p>One cupful of molasses, half a cupful of water, one table-spoonful +of butter, a little cinnamon or nutmeg (about half a teaspoonful), +one-fourth of a teaspoonful of salt, three table-spoonfuls of vinegar. +Boil all together for twenty minutes. The juice of a lemon can be used +instead of the vinegar. This sauce is nice for apple or rice puddings.</p> +<p style="font-weight: bold;"> Caramel Sauce.</p> +<p>Put one cupful of sugar in a small frying-pan and stir on the fire +until a dark brown, if you like a strong caramel flavor, or till a light +brown, if you like a delicate flavor. Add a cupful of boiling water, and +simmer fifteen minutes. Set away to cool.</p> +<p style="font-weight: bold;"> Quince Sauce.</p> +<p>One cupful of quince preserve, one of milk, one table-spoonful of +corn-starch, half a cupful of sugar. Mix the corn-starch with a little +of the cold milk, and put the remainder in the double boiler. When it +boils, stir in the corn-starch, and cook ten minutes; then add the sugar +and the preserve, mashed fine. Cook ten minutes longer and rub through a +strainer. This sauce is usually served cold, but when used with hot +pudding, it too should be hot.</p> +<p style="font-weight: bold;"> Apricot Sauce.</p> +<p>One cupful of canned apricot, one of sugar, one of milk, one +table-spoonful of corn-starch, half a cupful of water. Put the milk in +the double boiler. Mix the corn-starch with a few spoonfuls of cold +milk, and stir into the boiling milk. Cook ten minutes. Boil the sugar +and water together for twenty minutes. Rub the apricot through a sieve, +and stir it into the syrup. Beat well, and then beat in the boiled milk +and corn-starch. Place the sauce-pan in a dish of cold water and stir +for about eight minutes. Set away to cool. If you have cream, use it +instead of the milk. All kinds of fruit can be used in pudding sauces by +following this rule. If the fruit is preserved, use less sugar; and if +very acid, use more.</p> +<p>If it is necessary to make the wine, creamy or foamy sauce any +considerable time before dinner, do not add the hot water or hot wine, +and do not place the bowl in hot water, until serving time. The vanilla +and cream sauces are spoiled by standing after being made.<br> +</p> +<p><br> +</p> +<p style="font-weight: bold;"><big><big> <a name="DESSERT"></a>DESSERT.</big></big></p> +<p style="font-weight: bold;"> Blanc-Mange Made with Sea Moss Farina.</p> +<p>One quart of milk, one level table-spoonful of sea moss farina, half +a teaspoonful of salt, three table-spoonfuls of sugar, one teaspoonful +of flavor. Put the milk in the double boiler and sprinkle the farina +into it, stirring all the while. Let this heat slowly. Stir often. When +it boils up, and looks white, add the sugar, salt and flavor. Strain, +and turn into a mould that has been dipped in cold water. Set away to +harden. It will take about three hours for this. The blanc-mange is +ready to use as soon as cold.</p> +<p style="font-weight: bold;"> Blanc-Mange Made with Gelatine.</p> +<p>One package of gelatine, three pints of milk, four table-spoonfuls +of sugar, half a teaspoonful of salt, one teaspoonful of extract of +vanilla or of lemon. Put the gelatine with the milk and let it stand in +a cold place for two hours; then put it in the double boiler, and heat +quickly. Do not let it boil. Stir often; and as soon as the gelatine is +melted, take off, and add the sugar, salt and flavor. Strain, and +partially cool, before putting into the moulds. It should stand six +hours before serving, and it is even better, especially in summer, to +make it the day before using.</p> +<p style="font-weight: bold;"> Blanc-Mange Made with Isinglass.</p> +<p>One quart of milk, three and a half sheets of Cooper's isinglass, +half a teaspoonful of salt, three table-spoonfuls of sugar and a +four-inch piece of stick cinnamon. Break up the isinglass, put it and +the cinnamon with the milk, and let stand in a cold place two hours; +then put it in the double boiler and let it come, gradually, to the +boiling point. It must not boil. Stir often while heating. As soon as +the isinglass is dissolved, take from the fire, and add the salt and +sugar. Strain into a tin basin, which place in a pan of cold water. Stir +occasionally while cooling. When nearly cold, turn into a mould and +place in the ice chest. It can be poured into the mould as soon as +strained, but the cream will rise to the top in that case, unless the +mixture is stirred carefully in the centre of the mould. The sheets of +isinglass vary in thickness, so that it is best to take part of die +thick sheets and part of the thin.</p> +<p style="font-weight: bold;"> Chocolate "Blanc"-Mange.</p> +<p>One package of gelatine, four table-spoonfuls of sugar, one (ounce) +square of Baker's chocolate, three pints of milk. Soak the gelatine two +hours in the milk, and then put it in the double boiler. Scrape the +chocolate fine and put it in a small frying-pan with two spoonfuls of +the sugar and two of boiling water. Stir this over a <i>hot</i> fire +until smooth and glossy (it will take about a minute), and stir into the +milk. Add the remainder of the sugar, and strain. Turn into moulds, and +set away to harden. This dish should be made at least eight hours before +being used. If you please, you can add a teaspoonful of vanilla extract. +By adding the chocolate to any of the preparations for blanc-mange while +they are hot, you have a chocolate "blanc"-mange.</p> +<p style="font-weight: bold;"> Cream à la Versailles.</p> +<p>One quart of milk, half a cupful of sugar, half a teaspoonful of +vanilla extract, half a teaspoonful of salt, seven eggs, two +table-spoonfuls of water. Put the sugar in a small frying-pan and stir +until a very light brown. Add the water, stir a moment longer, and mix +with the milk. Beat the eggs and salt with a spoon. Add this mixture and +the vanilla to the milk. Butter a two-quart charlotte russe mould +lightly, and put the custard in it Put the mould in a basin of warm (not +hot) water and bake slowly until the custard is firm in the centre. It +should take forty minutes; but if the oven is quite hot, it will be done +in thirty minutes. Test by putting a knife down into the centre, for if +the custard is not milky, it is done. Set away in a cold place until +serving time. It must be ice cold when eaten. Turn out on a flat dish, +and pour caramel sauce over it.</p> +<p style="font-weight: bold;"> Royal Cream.</p> +<p>One quart of milk, one-third of a box of gelatine, four +table-spoonfuls of sugar, three eggs, vanilla flavor. Put the gelatine +in the milk, and let it stand for half an hour. Beat the yolks well with +sugar, and stir into the milk. Set the kettle in a pan of hot water and +stir until the mixture begins to thicken like soft custard. Have ready +the whites of the eggs, beaten to a stiff froth; and the moment the +kettle is taken from the fire, stir them in, quickly, and turn into the +moulds. Set away in a cold place to harden.</p> +<p>When you cannot get cream, to make charlotte russe, this is a good +filling, if you omit the whites of eggs, and fill the moulds when the +cream is perfectly cold, but not hardened.</p> +<p style="font-weight: bold;"> Lemon Sponge.</p> +<p>The juice of four lemons, four eggs, one cupful of sugar, half a +package of gelatine, one generous pint of cold water. Soak the gelatine +two hours in half a cupful of the water. Squeeze the lemons, and strain +the juice on the sugar. Beat the yolks of the eggs and mix them with the +remainder of the water. Add the sugar and lemon to this, and cook in the +double boiler until it begins to thicken; then add the gelatine. Strain +this mixture into a tin basin, which place in a pan of ice water. Beat +with the whisk occasionally, until it has cooled, but not hardened. Now +add the unbeaten whites of the eggs, and beat all the time until the +mixture begins to thicken. Let it thicken almost to the point where it +cannot be poured, and then turn into a mould and set away to harden. +Remember that the whites of the eggs must be added as soon as the +mixture cools, which should be in about six or eight minutes, and that +the mixture must be beaten until it begins to harden. The hardening is +rapid after it once begins, so that it will be necessary to have the +moulds all ready. The sponge will not be smooth and delicate if not +poured into the moulds. If for any reason you should get the mixture too +hard before pouring, place the basin in another of hot water, and let +the sponge melt a little; then beat it up again. Serve with powdered +sugar and cream.</p> +<p style="font-weight: bold;"> Orange Sponge.</p> +<p>Make orange sponge the same as lemon, using a small pint of water +and the juice of six large oranges.</p> +<p style="font-weight: bold;"> Peach Sponge.</p> +<p>One pint of canned peaches, half a package of gelatine, the whites +of five eggs, one scant cupful of sugar, one and a half cupfuls of +water. Soak the gelatine for two hours in half a cupful of the water. +Boil the cupful of water, and the sugar fifteen minutes. Hash the +peaches fine, rub through a sieve, and put in the syrup. Cook five +minutes, stirring all the time. Place the sauce-pan in another of +boiling water and add the gelatine. Stir for five or eight minutes, to +dissolve the gelatine; then place the sauce-pan in a dish of ice water +and beat the syrup until it begins to cool. Add the whites of the eggs, +and beat until the mixture begins to harden. When it will just pour, +turn it into the mould, and set away to harden. Serve with sugar and +cream. Apricot and pear sponges can be made in the same manner.</p> +<p style="font-weight: bold;"> Strawberry Sponge.</p> +<p>One quart of strawberries, half a package of gelatine, one cupful +and a half of water, one cupful of sugar, the juice of a lemon, the +whites of four eggs. Soak the gelatine two hours in half a cupful of the +water. Mash the strawberries, and add half the sugar to them. Boil the +remainder of the sugar and the cupful of water gently twenty minutes. +Rub the strawberries through a sieve. Add the gelatine to the boiling +syrup and take from the fire immediately; then add the strawberries. +Place in a pan of ice water and beat five minutes. Add the whites of +eggs and beat until the mixture begins to thicken. Pour into the moulds +and set away to harden. Serve with sugar and cream. Raspberry and +blackberry sponges are made in the same way.</p> +<p style="font-weight: bold;"> Pineapple Sponge.</p> +<p>One small fresh pineapple, or a pint-and-a-half can of the fruit; +one small cupful of sugar, half a package of gelatine, one cupful and a +half of water, the whites of four eggs. Soak the gelatine two hours in +half a cupful of the water. Chop the pineapple, and put it and the juice +in a sauce-pan with the sugar and the remainder of the water. Simmer ten +minutes. Add the gelatine, take from the fire immediately, and strain +into a tin basin. When partially cooled, add the whites of the eggs, and +beat until the mixture begins to thicken. Pour into a mould and set away +to harden. Serve with soft custard flavored with wine.</p> +<p style="font-weight: bold;"> Strawberry Bavarian Cream.</p> +<p>One quart of strawberries, one pint of cream, one large cupful of +sugar, half a cupful of boiling water, half a cupful of cold water. Soak +the gelatine two hours in the cold water. Mash the berries and sugar +together, and let them stand one hour. Whip the cream to a froth. Strain +the juice from the berries, pressing through as much as possible without +the seeds. Pour the hot water on the gelatine, and when dissolved, +strain it into the strawberry juice. Place the basin (which should be +tin) in a pan of ice water and beat until the cream begins to thicken. +When as thick as soft custard, stir in the whipped cream; and when this +is well mixed, turn into the mould (it will make nearly two quarts), and +set away to harden. Serve with whipped cream heaped around it, or, if +the border mould is used, have the cream in the centre.</p> +<p>Raspberry and blackberry Bavarian creams are made the same as the +strawberry.</p> +<p style="font-weight: bold;"> Orange Bavarian Cream.</p> +<p>A pint and a half of cream, the juice of five oranges and grated +rind of two, one large cupful of sugar, the yolks of six eggs, half a +package of gelatine, half a cupful of cold water. Soak the gelatine two +hours in the cold water. Whip the cream, and skim off until there is +less than half a pint unwhipped. Grate the rind of the oranges on the +gelatine, Squeeze and strain the orange juice, and add the sugar to it. +Put the unwhipped cream in the double boiler. Beat the yolks of the eggs +and add to the milk. Stir this mixture until it begins to thicken, and +add the gelatine. As soon as the gelatine is dissolved, take off, and +place in a pan of ice water. Stir until it begins to cool (about two +minutes), and add the orange juice and sugar. Beat about as thick as +soft custard, and add the whipped cream. Stir until well mixed, and pour +into the moulds. Set away to harden. There will be about two quarts. +Serve with whipped cream heaped around the orange cream.</p> +<p style="font-weight: bold;"> Peach Bavarian Cream.</p> +<p>One quart of canned peaches, one large cupful of sugar, one pint of +cream, half a box of gelatine, half a cupful of cold water. Mash the +peaches and rub them and the juice through a sieve. Add the sugar. Soak +the gelatine two hours in the cold water. Whip the cream to a froth. Put +the peaches in a sauce-pan and let them simmer twenty minutes. Stir +often. Add the gelatine to the hot peaches and remove from the fire +immediately. Place the sauce-pan in a pan of ice water and beat until +the mixture begins to thicken; then stir in the cream. Mix thoroughly, +and pour into the mould. Set away to harden. Serve with whipped cream. +Apricot and pear Bavarian creams are made in the same way.</p> +<p style="font-weight: bold;"> Pineapple Bavarian Cream.</p> +<p>One pint of canned pineapple, one small tea-cupful of sugar, one +pint of cream, half a package of gelatine, half a cupful of cold water. +Soak the gelatine two hours in the water. Chop the pineapple fine and +put it on with the sugar. Simmer twenty minutes. Add the gelatine, and +strain immediately into a tin basin. Rub as much of the pineapple as +possible through the sieve. Beat until it begins to thicken, and add the +cream, which has been whipped to a froth. When well mixed, pour into the +mould, and put away to harden. Serve with whipped cream.</p> +<p style="font-weight: bold;"> Almond Bavarian Cream.</p> +<p>One pint and a half of cream, one pint of blanched sweet almonds, +one-fourth of a teaspoonful of essence of almond, half a package of +gelatine, three eggs, one small cupful of sugar, half a cupful of milk. +Soak the gelatine two hours in the milk. Whip the cream to a stiff +froth, until about half a pint is left unwhipped. Pound the almonds to a +paste in the mortar. Put the almonds and unwhipped cream in the double +boiler. Beat the sugar and eggs together and stir in with the cream and +almonds. Cook until the mixture begins to thicken; then stir in the +gelatine, and remove from the fire. Strain this into a tin basin, and +add the essence of almond. Beat until it begins to thicken, and add the +whipped cream. Mix well, pour into the moulds, and set away. Serve with +whipped cream. Pistachio Bavarian cream is made in the same way, using +one pint of pistachio nuts instead of the almonds, and omitting the +essence of almond.</p> +<p><span style="font-weight: bold;"> Chocolate Bavarian Cream.</span><br> +</p> +<p>One pint of cream, one cupful of milk, half a cupful of sugar, half +a box of gelatine, one square of Baker's chocolate (an ounce). Soak the +gelatine in half a cupful of the milk. Whip the cream to a stiff froth. +Scrape the chocolate, and add two table-spoonfuls of the sugar to it. +Put in a small frying-pan with one table-spoonful of hot water. Stir +over a hot fire until smooth and glossy. Have the remaining half cupful +of milk boiling. Stir the chocolate into it, and add the gelatine. +Strain into a tin basin, and add the remainder of the sugar. Place the +basin in a pan of ice water and beat the mixture until it begins to +thicken; then add the whipped cream; and when well mixed, turn into the +mould. When hard, serve with whipped cream heaped around.</p> +<p style="font-weight: bold;"> Coffee Bavarian Cream.</p> +<p>One cupful of strong coffee, one pint of cream, half a package of +gelatine, one cupful of sugar, one-third of a cupful of cold water. Soak +the gelatine two hours in the cold water. Pour on this the coffee, +boiling hot, and when the gelatine is dissolved, add the sugar. Strain +into a tin basin, which put in a pan of ice water. Beat with a whisk +until it begins to thicken; then add the cream, which has been whipped +to a froth. When thoroughly mixed, turn into a mould and set away to +harden. Serve with sugar and cream.</p> +<p style="font-weight: bold;"> Directions for Freezing.</p> +<p>Four the mixture that is to be frozen into the tin can, put the +beater in this, and put on the cover. Place in the tub, being careful to +have the point on the bottom fit into the socket in the tub. Put on the +cross-piece, and turn the crank to see if everything is in the right +place. Next comes the packing. Ice should be broken in large pieces, and +put in a canvas bag, and pounded fine with a mallet. Put a thick layer +of it in the tub (about five inches deep), and then a thin layer of +salt. Continue this until the tub is full, and pack down solid with a +paddle or a common piece of wood. After turning the crank a few times +add more salt and ice, and again pack down. Continue in this way until +the tub is full. For a gallon can, three pints of salt and perhaps ten +quarts of fine ice will be required. Remember that if the freezer is +packed solid at first, no more ice or salt is needed. The water must +never be let off, as it is one of the strongest elements to help the +freezing. If more salt than the quantity given is used, the cream will +freeze sooner, but it will not be so smooth and rich as when less is +used.</p> +<p>Turn the crank for twenty minutes--not fast at first, but very +rapidly the last ten minutes. It will be hard to torn when the mixture +is frozen. Turn back the cross-piece, wipe the salt and ice from the +cover, and take off the cover, not displacing the can itself. Remove the +beater and scrape the cream from it. Work a large spoon up and down in +the cream until it is light and the space left by taking out the beater +is filled. Cover the can, cork up the hole from which the handle of the +beater was taken, put on the cross piece, and set the tub in a cool +place until serving time. Then dip the can for a few seconds in water +that is a trifle warm, wipe it, and turn on the dish. Rest it for a +moment, and lift a little.</p> +<p>If the cream is to be served from a mould, remove it when you do the +beater. Fill the mould and work the cream up and down with a spoon. This +will press the cream into every part, and lighten it. Cover the top of +the mould with thick white paper, put on the tin cover, and bury in +fresh ice and salt.</p> +<p>There are a great many good freezers. The Packer is especially +suited to family use. It turns so easily that any lady can make her own +creams. For the first twelve minutes a child can work it. It is made of +the best stock, and will last many years. The cogs on freezers should be +oiled occasionally. When you have made cream, see that every part of the +freezer is clean and perfectly dry before putting away.</p> +<p style="font-weight: bold;"> Vanilla Ice Cream.</p> +<p>The foundation given in this rule is suitable for all kinds of ice +cream. One generous pint of milk, one cupful of sugar, half a cupful of +flour, <i>scant</i>; two eggs, one quart of cream, one table-spoonful +of vanilla extract, and when the cream is added, another tea-cupful of +sugar. Let the milk come to a boil. Beat the first cupful of sugar, the +flour and eggs together, and stir into the boiling milk. Cook twenty +minutes, stirring often. Set away to cool, and when cool add the sugar, +seasoning and cream, and freeze.</p> +<p style="font-weight: bold;"> Vanilla Ice Cream, No. 2.</p> +<p>One pint of sugar, one of water, three pints of cream--not too rich, +the yolks of five eggs and one large table-spoonful of vanilla extract +Boil the sugar and water together for twenty-five minutes. Beat the +yolks of the eggs with one-fourth of a teaspoonful of salt Place the +basin of boiling syrup in another of boiling water. Stir the yolks of +the eggs into the syrup, and beat rapidly for three minutes. Take the +basin from the fire, place it in a pan of ice water and beat until cold. +Add the vanilla and cream, and freeze.</p> +<p style="font-weight: bold;"> Lemon Ice Cream.</p> +<p>Make the same as vanilla cream, and flavor with one table-spoonful +of lemon extract.</p> +<p style="font-weight: bold;"> Lemon Ice Cream, No. 2.</p> +<p>Three tea-cupfuls of sugar, the juice of three lemons, three pints +of cream, the yolks of eight eggs, one pint of water. Boil the water, +sugar and lemon juice together twenty minutes; then proceed as directed +for vanilla ice cream, No. 2.</p> +<p style="font-weight: bold;"> Orange Ice Cream.</p> +<p>Follow the second rule for lemon cream, but use the juice of six +oranges instead of that of lemons.</p> +<p style="font-weight: bold;"> Pineapple Ice Cream.</p> +<p>Make the same as vanilla, and flavor with a teaspoonful of extract +of pineapple.</p> +<p style="font-weight: bold;"> Pineapple Ice Cream, No. 2.</p> +<p>Pare a pineapple and cut it fine. Put it in a sauce-pan with one +pint of water and a scant pint of sugar. Simmer gently for thirty +minutes. Rub through a sieve, add the cream, gradually, and freeze.</p> +<p style="font-weight: bold;"> Strawberry Ice Cream.</p> +<p>One quart of cream, one quart of strawberries, one pint of sugar. +Mash the sugar and strawberries together, and let them stand one or two +hours. Add the cream, rub through a strainer into the freezer, and +freeze. Or, the cream can be made the same as the vanilla cream, and +when half frozen, the whole berries be stirred in.</p> +<p style="font-weight: bold;"> Strawberry Ice Cream à la Surprise.</p> +<p>Put three pints of strawberries in a deep dish with one cupful of +sugar. Season three pints of cream with a cupful and a half of sugar and +two table-spoonfuls of wine. Freeze this. Take out the beater and draw +the frozen cream to the sides of the freezer. Fill the space in the +centre with the strawberries and sugar, which cover with the frozen +cream. Put on the cover and set away for an hour or more. When the cream +is turned out, garnish the base, if you please, with strawberries.</p> +<p style="font-weight: bold;"> Raspberry Ice Cream.</p> +<p>Make raspberry ice cream the same as strawberry, using a little less +sugar.</p> +<p style="font-weight: bold;"> Apricot Ice Cream.</p> +<p>One quart of cream, one generous pint of canned apricot, one pint of +sugar, the yolks of three eggs, one pint of water. Boil the sugar and +water together twenty minutes. Rub the apricot through a sieve and add +it to the boiling syrup; add also the beaten yolks of the eggs, and cook +for six minutes, stirring all the while. Take from the fire and place in +a pan of cold water. Beat the mixture ten minutes. If cold at the end of +that time, add the cream, and freeze.</p> +<p style="font-weight: bold;"> Peach Ice Cream.</p> +<p>Peach ice cream can be made like the apricot, having the pint of +peaches a very generous one.</p> +<p style="font-weight: bold;"> Banana Ice Cream.</p> +<p>Make this the same as the apricot, using, however, only one cupful +and a half of sugar, and six bananas. More bananas can be used if a +strong flavor of the fruit is liked.</p> +<p style="font-weight: bold;"> Chocolate Ice Cream.</p> +<p>Make a foundation with two eggs, one cupful of sugar, half a cupful +of flour and a pint of milk, the same as for vanilla ice cream. While +this is cooking, scrape one square (an ounce) of Baker's chocolate, and +add to it two table-spoonfuls of sugar and one of boiling water. Stir +this over the fire until perfectly smooth and glossy, and add it to the +boiling mixture. This quantity gives a very delicate flavor. If a +stronger one is wished use two squares of the chocolate. Put the mixture +in cold water to cool. Stir occasionally. When cold, add one tea-cupful +of sugar and one quart of milk. Freeze.</p> +<p style="font-weight: bold;"> Brown Bread Ice Cream.</p> +<p>Dry the crust of brown bread in a warm oven. Roll fine and sift. Add +one pint of the crumbs to the preparation for vanilla ice cream. The +vanilla, and two-thirds of the second cupful of sugar must be omitted.</p> +<p style="font-weight: bold;"> Macaroon Ice Cream.</p> +<p>Make a cream the same as for vanilla, except omit the second cupful +of sugar and the vanilla flavor. Brown one dozen and a half macaroons +into the oven. Let them cool; then roll them into fine crumbs. Add these +and three table-spoonfuls of wine to the cream, and freeze.</p> +<p style="font-weight: bold;"> Coffee Ice Cream.</p> +<p>Make the same as vanilla, with the addition of one cupful of strong +coffee. This gives a strong flavor. Less can be used. The second cupful +of sugar should be large.</p> +<p style="font-weight: bold;"> Caramel Ice Cream.</p> +<p>Make the hot mixture, as for vanilla. Put the small cupful of sugar +in a small frying-pan and stir over the fire until the sugar turns +liquid and begins to smoke. Turn into the boiling mixture, and put away +to cool. When cold, add one quart of cream. Strain the mixture into the +freezer, and freeze. The flavor of this cream can be varied by browning +the sugar more or less.</p> +<p style="font-weight: bold;"> Almond Ice Cream.</p> +<p>This is made the same as vanilla, except that one teaspoonful of +extract of bitter almond is used for flavoring.</p> +<p style="font-weight: bold;">Almond Ice Cream, No. 2.</p> +<p>One pint of blanched almonds, the yolks of five eggs, one quart of +cream, one and a half cupfuls of sugar, one pint of milk, one pint of +water. Boil the water and sugar together for twenty-five minutes. Put +the almonds in a frying-pan and stir over the fire until they are a rich +brown. Remove from the fire, and pound to a paste in the mortar. Cook +the milk and powdered almonds in the double boiler for twenty minutes. +Beat the yolks of the eggs and stir them into the boiling syrup. Beat +this for four minutes, having the basin in boiling water. Take from the +fire, and gradually beat into it the almonds and milk. Strain the +mixture through a sieve, and rub through as much as possible. Stir +occasionally while cooling. When cold, add the cream and half a +teaspoonful of extract of almond. Freeze.</p> +<p style="font-weight: bold;"> Pistachio Ice Cream.</p> +<p>One pint of pistachio nuts, half a cupful of blanched almonds, one +quart of cream, one pint of water, one scant pint of sugar, the yolks of +five eggs, one pint of milk, spinach green enough to give a delicate +color (about a heaping teaspoonful-to be cooked with the nuts). Make the +same as almond cream.</p> +<p style="font-weight: bold;"> Walnut Ice Cream.</p> +<p>One pint of the meat of walnuts (the American are the best), pounded +fine in a mortar; one pint of milk, one quart of cream, two small +cupfuls of sugar, four eggs, one-fourth of a teaspoonful of salt. Beat +the eggs with one cupful of sugar. Put them and the milk in the double +boiler, and stir constantly until the mixture begins to thicken; then +add the salt, and put away to cool. When cold, add the cream and nut +meat, and freeze.</p> +<p style="font-weight: bold;"> Cocoanut Ice Cream.</p> +<p>One quart of cream, one pint of milk, three eggs, one cupful and a +half of sugar, one cupful of prepared cocoanut, the rind and juice of a +lemon. Beat together the eggs and the grated lemon rind, and put with +the milk in the double boiler. Stir until the mixture begins to thicken. +Add the cocoanut, and put away to cool. When cool, add the sugar, lemon +juice and cream. Freeze.</p> +<p style="font-weight: bold;"> Fig Ice Cream.</p> +<p>One quart of milk, two table-spoonfuls of corn-starch, one of +gelatine, one pint of cream, a cupful and a half of sugar, three eggs, +two cupfuls of figs, cut fine; one table-spoonful of vanilla. Put the +milk in the double boiler, reserving half a cupful. When it is <i>boiling</i>, +stir in the corn-starch, which has been mixed with the cold milk. Cook +ten minutes. Beat the eggs and sugar together. Pour the cooked mixture +on this, stirring all the time. Return to the fire, add the gelatine, +which has been soaking in four table-spoonfuls of cold water, and cook +three minutes. Set away to cool. When cold, add the cream and vanilla, +and freeze. When the cream has been freezing ten minutes, take off the +cover and stir in the figs. Cover again and freeze until hard. Take out +the beater, and with a large spoon, pack the cream smoothly. Set away +until serving time.</p> +<p style="font-weight: bold;"> Glacé Méringue.</p> +<p>One quart of cream, one large cupful of granulated sugar and six +table-spoonfuls of powdered, one table-spoonful of vanilla extract, the +whites of six eggs, one cupful of milk, one table-spoonful of gelatine, +soaked an hour in four of cold water. Let the milk come to a boil, and +stir the gelatine into it. Strain into the cream. Add the vanilla and +granulated sugar. Turn into the tin, and freeze. When the mixture is +frozen (it will take about fifteen minutes), take out the beater and +pack the cream smoothly, being careful to have the top perfectly level. +Set away until serving time. It should stand half an hour at least. When +ready to serve, beat the whites of the eggs to a stiff froth, and +gradually beat into this the powdered sugar. Turn the cream out on an +earthen dish and cover every part with the méringue. Brown in a +hot oven, and serve immediately. If the dish is flat, put a board under +it. This keeps the heat from the bottom. <i>Glacé méringue</i> +is an elegant dish.</p> +<p style="font-weight: bold;"> Bombe Glacée.</p> +<p>One quart of strawberry or raspberry sherbet, No. 2, one pint of +sugar, one pint and a half of water, the yolks of eighteen eggs, one +large table-spoonful of vanilla extract. Boil the sugar and water +together twenty minutes. Beat the yolks of the eggs very light. Place +the sauce-pan, with the syrup, in another of boiling water. Stir the +beaten yolks of eggs into this syrup and beat with a whisk for ten +minutes. Take from the fire, place the basin in a pan of cold water, and +continue beating for twelve or fifteen minutes. Pack an ice cream mould +in salt and ice. Take the sherbet from the freezer and spread on the +sides and bottom of the mould. When it is hard, put the cooked mixture +in the centre, being careful not to disturb the sherbet. Cover the cream +with a piece of thick white paper. Put on the cover, and cover the top +of the mould with salt and ice. <i>Bombe glacée</i> can be made +with any kind of (No. 2) sherbet, having the centre part flavored to +correspond with the sherbet. The handsomest dishes are, of course, made +with the brightest-colored sherbets.</p> +<p style="font-weight: bold;"> Frozen Pudding.</p> +<p>One generous pint of milk, two cupfuls of granulated sugar, a scant +half cupful of flour, two eggs, two table-spoonfuls of gelatine, one +quart of cream, one pound of French candied fruit--half a pound will do, +four table-spoonfuls of wine. Let the milk come to a boil. Beat the +flour, one cupful of sugar and the eggs together, and stir into the +boiling milk. Cook twenty minutes, and add the gelatine, which has been +soaking one or two hours in water enough to cover it. Set away to cool. +When cool, add the wine, sugar and cream. Freeze ten minutes; then add +the candied fruit, and finish freezing. Take out the beater, pack +smoothly, and set away for an hour or two. When ready to serve, dip the +tin in warm water, turn out the cream, and serve with whipped cream +heaped around.</p> +<p style="font-weight: bold;"> Nesselrode Pudding.</p> +<p>One pint of shelled almonds, one pint and a half of shelled +chestnuts, one pint of cream, a pint can of pineapple, the yolks of ten +eggs, half a pound of French candied fruit, one table-spoonful of +vanilla extract, four of wine, one pint of water, one of sugar. Boil the +chestnuts half an hour; then rub off the black skins, and pound in the +mortar until a paste. Blanch the almonds, and pound in the same manner. +Boil the sugar, water and juice from the pineapple for twenty minutes in +a sauce-pan. Beat the yolks of the eggs, and stir them into the syrup. +Put the sauce-pan in another of boiling water and beat the mixture, with +an egg beater, until it thickens. Take off, place in a basin of cold +water, and beat for ten minutes. Mix the almonds and chestnuts with the +cream, and rub all through a sieve. Add the candied fruit and the +pineapple, cut fine. Mix this with the cooked mixture. Add the flavor +and half a teaspoonful of salt. Freeze the same as ice cream.</p> +<p style="font-weight: bold;"> Lemon Sherbet.</p> +<p>The juice of five lemons, one pint of sugar, one quart of water, one +table-spoonful of gelatine. Soak the gelatine in a little of the water. +Boil one cupful of the water and dissolve the gelatine in it. Mix +together the sugar, water, gelatine and lemon juice. Turn into the can, +and freeze. This is light and creamy.</p> +<p style="font-weight: bold;"> Lemon. Sherbet, No. 2.</p> +<p>One pint and a half of sugar, three pints of water, the juice of ten +lemons. Boil the sugar and water together twenty-five minutes. Add the +lemon juice, and strain and freeze. This makes a smooth, rich sherbet.</p> +<p style="font-weight: bold;"> Orange Sherbet.</p> +<p>Make this the same as the lemon, using, however, ten oranges. In the +spring, when oranges are not very acid, add the juice of a lemon.</p> +<p style="font-weight: bold;"> Orange Sherbet, No. 2.</p> +<p>Make the same as lemon sherbet, No. 2, but use the juice of twenty +oranges instead of ten lemons. Boil the syrup for this dish thirty +minutes.</p> +<p style="font-weight: bold;"> Pineapple Sherbet.</p> +<p>A pint-and-a-half can of pineapple, or, if fresh fruit is used, one +large pineapple; a small pint of sugar, a pint of water, one +table-spoonful of gelatine. Soak the gelatine one or two hours in cold +water to cover. Cut the hearts and eyes from the fruit, chop it fine, +and add to the sugar and the juice from the can. Have half of the water +hot, and dissolve the gelatine in it. Stir this and the cold water into +the pineapple. Freeze. This sherbet will be white and creamy.</p> +<p style="font-weight: bold;"> Pineapple Sherbet, No. 2.</p> +<p>Two small cans of pineapple, one generous pint of sugar, one quart +of water. Pour the juice of the pineapple into a bowl. Put the fruit in +a sauce-pan with half the water, and simmer twenty minutes. Put the +sugar and the remainder of the water on to boil. Cook fifteen minutes. +Rub the cooked pineapple through a sieve and add it to the boiling +syrup. Cook fifteen minutes longer. Add the juice, and cool and freeze.</p> +<p style="font-weight: bold;"> Strawberry Sherbet.</p> +<p>Two quarts of strawberries, one pint of sugar, one pint and a half +of water, one table-spoonful of gelatine. Mash the berries and sugar +together, and let them stand two hours. Soak the gelatine in cold water +to cover. Add one pint of the water to the strawberries, and strain. +Dissolve the gelatine in half a pint of boiling water, add this to the +strained mixture, and freeze.</p> +<p style="font-weight: bold;"> Strawberry Sherbet, No. 2.</p> +<p>One pint and a half of strawberry juice, one pint of sugar, one pint +and a half of water, the juice of two lemons. Boil the water and sugar +together for twenty minutes. Add the lemon and strawberry juice. Strain, +and freeze.</p> +<p style="font-weight: bold;"> Raspberry Sherbet.</p> +<p>This sherbet is made the same as the strawberry. When raspberries +are not in season, use the preserved or canned fruit and a smaller +quantity of sugar. The juice of a lemon or two is always an improvement, +but is not necessary. The sherbet can also be made by following the +second rule for strawberry sherbet.</p> +<p style="font-weight: bold;"> Raspberry Sherbet, No. 2.</p> +<p>One bottle of German raspberries (holding a little more than a pint, +and costing about $1.25), one cupful of sugar, one quart of water, the +juice of two lemons. Mix all together, strain, and freeze.</p> +<p style="font-weight: bold;"> Currant Sherbet.</p> +<p>One pint of currant juice, one pint and a half of water, the juice +of one lemon, one pint of sugar, one table-spoonful of gelatine. Have +the gelatine soaked in cold water, and dissolve it in half a pint of +boiling water. Mix it with the pint of cold water, the sugar, lemon and +currant juice, and freeze.</p> +<p style="font-weight: bold;">Currant Sherbet, No. 2.</p> +<p>One pint of sugar, one quart of water, one pint of currant juice, +the juice of a lemon. Boil the water and sugar together half an hour. +Add the currant and lemon juice to the syrup. Let this cool, and freeze.</p> +<p style="font-weight: bold;"> Frozen Strawberries.</p> +<p>Two quarts of fresh strawberries, one pint of sugar, one quart of +water. Boil the water and sugar together half an hour; then add the +strawberries, and cook fifteen minutes longer. Let this cool, and +freeze. When the beater is taken out add one pint of whipped cream. +Preserved fruit can be used instead of the fresh. In this case, to each +quart of preserves add one quart of water, and freeze.</p> +<p style="font-weight: bold;"> Frozen Raspberries.</p> +<p>Prepare raspberries the same as strawberries. When cold, add the +juice of three lemons; and freeze. All kinds of canned and preserved +fruits can be prepared and frozen in any of the three ways given.</p> +<p style="font-weight: bold;"> Frozen Peaches.</p> +<p>One can of peaches, one heaping pint of granulated sugar, one quart +of water, two cupfuls of whipped cream. Boil the sugar and water +together twelve minutes; then add the peaches, and cook twenty minutes +longer. Rub through a sieve; and when cool, freeze. When the beater is +taken out, stir in the whipped cream with a large spoon. Cover, and set +away until serving time. It should stand one hour at least.</p> +<p style="font-weight: bold;"> Frozen Apricots.</p> +<p>One can of apricots, a generous pint of sugar, a quart of water, a +pint of whipped cream--measured after being whipped. Cut the apricots in +small pieces, add the sugar and water, and freeze. When nearly frozen +add the cream.</p> +<p style="font-weight: bold;"> Biscuit Glacé.</p> +<p>Mix together in a deep bowl or pail one pint of <i>rich</i> cream, +one-third of a cupful of sugar and one teaspoonful of vanilla extract. +Put the mixture in a pan of ice water and whip to a stiff froth. Stir +this down, and whip again. Skim the froth into a deep dish. When all the +cream has been whipped to a froth, fill paper cases with it, and place +these in a large tin box (or, the freezer will do,) that is nearly +buried in ice and salt--two quarts of salt to six of ice--and is wholly +covered after the cases are put in. Let these remain there two hours. +Make a pint of strawberry sherbet. Put a thin layer of it on each case +of cream, and return to the freezer. Let the cases stand half an hour +longer, and serve. They should be arranged on a bright napkin, spread on +a flat dish.</p> +<p style="font-weight: bold;"> Biscuit Glacé, No. 2.</p> +<p>One pint of cream, whipped to a froth; a dozen and a half macaroons, +three eggs, half a cupful of water, two-thirds of a cupful of sugar, a +teaspoonful of vanilla extract. Boil the sugar and water together for +half an hour. Beat the eggs well, and stir into the boiling syrup. Place +the sauce-pan containing the mixture in another of boiling water, and +beat for eight minutes. Take from the fire, place the sauce-pan in a pan +of cold water, and beat the mixture until it is cold; then add the +flavor and whipped cream. Stir well, and fill paper cases. Have the +macaroons browned and rolled fine. Put a layer of the crumbs on the +cream in the cases, and freeze as directed in the other recipe.</p> +<p style="font-weight: bold;"> Chocolate Soufflé.</p> +<p>Two cupfuls of milk, one and a half squares of Baker's chocolate, +three-fourths of a cupful of powdered sugar, two table-spoonfuls of +corn-starch, three eggs, one-fourth of a teaspoonful of salt, half a +teaspoonful of vanilla extract. Boil the milk in the double boiler, +leaving out a third of a cupful to mix with the corn-starch. After +mixing, stir into the boiling milk, and cook eight minutes. Dissolve the +chocolate with half a cupful of the sugar and two table-spoonfuls of +boiling water. Add to the other mixture. Beat the yolks and add them and +the salt. Cook two minutes. Set in cold water, and beat until cool; then +add the flavor, and pour into a dish. Beat the whites of the eggs to a +stiff froth, add the remaining sugar, and heap on the custard. Dredge +with sugar. Brown with a salamander or hot shovel.</p> +<p style="font-weight: bold;">Orange Soufflé.</p> +<p>A pint of milk, five eggs, one-fourth of a cupful of granulated +sugar and three table-spoonfuls of powdered, five Florida oranges and a +speck of salt. Put the milk on to boil. Beat the yolks of five eggs and +whites of two with the granulated sugar. Pour the milk, gradually, over +this, stirring all the while. Return to the sauce-pan, place in a basin +of boiling water, and stir until it begins to thicken like soft custard. +This will be about two minutes. Add the salt, and set away to cool. Pare +the oranges, remove the seeds, cut up fine, and put in a glass dish. +Pour on the cold custard. Just before serving beat the three remaining +whites of eggs to a stiff froth, and beat in the powdered sugar. Heap +this on the custard, and brown with a hot shovel or a salamander.</p> +<p style="font-weight: bold;">Surprise Soufflé.</p> +<p>One pint of the juice of any kind of fruit, one-third of a package +of gelatine, half a cupful of sugar (unless the fruit is very acid, in +which case use a little more), one pint of soft custard, ten macaroons, +half a cupful of water. Soak the gelatine two hours in a little of the +water. Let the remainder of the water come to a boil, and pour it on the +soaked gelatine. Place the basin in another of hot water and stir until +all the gelatine is dissolved. Strain this into the fruit juice. Add the +sugar. Place the basin in a pan of ice water, and as soon as the mixture +begins to thicken, beat with a whisk until it hardens; then place in the +ice chest for a few hours. Brown the macaroons in a cool oven. Let them +cool and roll them fine. At serving time put the custard in a <i>soufflé</i> +dish. Heap the jelly on this, and cover all with the macaroon crumbs.</p> +<p style="font-weight: bold;">Omelet Soufflé à la +Crème.</p> +<p>Four eggs, two table-spoonfuls of sugar, a speck of salt, half a +teaspoonful of vanilla' extract, one cupful of whipped cream. Beat the +whites of the eggs to a stiff froth, and gradually beat the sugar and +the flavor into them. When well beaten, add the yolks, and lastly the +whipped cream. Have a dish, holding about one quart, slightly buttered. +Pour the mixture into this and bake <i>just twelve minutes</i>. Serve +the moment it is taken from the oven.</p> +<p style="font-weight: bold;">Omelet Soufflé à la +Poêle.</p> +<p>The whites of eight and yolks of four eggs, two table-spoonfuls of +sugar, a speck of salt, two table-spoonfuls of butter, half a +teaspoonful of any kind of flavor. Beat the yolks of the eggs, the +sugar, salt and flavor together. Beat the whites to a stiff froth. Stir +this in with the beaten yolks. Have a large omelet pan very hot. Put one +table-spoonful of butter in this, and pour in half the mixture. Shake +rapidly for a minute; then fold, and turn on a hot dish. Put the +remainder of the butter and mixture in the pan, and proceed as before. +Turn this omelet on the dish by the side of the other. Dredge lightly +with sugar, and place in the oven for eight minutes. Serve the moment it +comes from the oven.</p> +<p style="font-weight: bold;"> Charlotte Russe.</p> +<p>Ten eggs, one cupful of sugar, four table-spoonfuls of wine, one of +vanilla extract, a package of gelatine, one and a half cupfuls of milk, +one pint of cream. Soak the gelatine in half a cupful of the milk. Beat +the yolks of the eggs and the sugar together, and put in the double +boiler with the remaining milk. Stir until the mixture begins to +thicken; then add the gelatine, and strain into a large tin basin. Place +this in a pan of ice water, and when it begins to cool, add the whites +of the eggs, well beaten, the wine and flavor, and the whipped cream. +Mix thoroughly, and pour into moulds that have been lined with sponge +cake. Set away to harden. With the quantities given two quart moulds can +be filled. The lining may be one piece of sponge cake, or strips of it, +or lady-fingers. The wine may be omitted.</p> +<p style="font-weight: bold;"> Charlotte Russe, No. 2.</p> +<p>One pint of <i>rich</i> cream, one teaspoonful of vanilla flavor, +one-third of a cupful of sugar. Mix all together in a tin pail and place +in a basin of ice water. Whip the cream to a stiff froth, and skim, into +a colander. When nearly whipped, return to the pail that which has +drained through the colander, and whip it again. Have a quart mould +lined with stale sponge cake. Fill it with whipped cream and set in the +ice chest for an hour or two.</p> +<p style="font-weight: bold;">Apple Charlotte.</p> +<p>One scant pint of apples, steamed, and rubbed through a sieve; +one-third of a box of gelatine, soaked an hour in one-third of a cupful +of cold water; one cupful of sugar, the juice of a large lemon, the +whites of three eggs. Pour half a cupful of boiling water upon the +gelatine, stir until thoroughly dissolved, and pour upon the apple; then +add the sugar and lemon juice. Place in a basin of ice water, and beat +until it begins to thicken. Add the whites of the eggs, beaten to a +stiff froth. Pour into a two-quart mould, which has been lined with +sponge cake, and put on ice to harden. Make a soft custard of the yolks +of the eggs, one pint of milk and three table-spoonfuls of sugar. When +the charlotte is turned out on a dish, pour this around.</p> +<p style="font-weight: bold;"> Calf's Foot Jelly.</p> +<p>Four calf's feet, six quarts of water, the juice of two lemons and +rind of one, two cloves, a two-inch piece of stick cinnamon, two cupfuls +of sugar, a pint of wine, the whites and shells of two eggs. Wash the +feet very carefully and put them on with the cold water. Boil gently +until the water is reduced to two quarts; then strain through a napkin, +and set away to harden. In the morning scrape off all the fat and wipe +the jelly with a clean towel. Break it up and put in a kettle with the +other ingredients, having first beaten the whites of the eggs and the +shells with half a cupful of cold water. Let the mixture come to a boil +slowly, and set back for twenty minutes where it will keep at the +boiling point. Strain through a napkin, mould, and set away to harden.</p> +<p style="font-weight: bold;"> Wine Jelly.</p> +<p>One box of gelatine, half a pint of cold water, a pint and a half of +boiling water, one pint of sherry, one of sugar, the juice of a lemon. +Soak the gelatine two hours in the cold water. Pour the boiling water on +it, and stir until dissolved. Add the lemon juice, sugar and wine. +Strain through a napkin, turn into moulds, and, when cold, place in the +ice chest for six or eight hours.</p> +<p>One good way to mould this jelly is to pour some of it into the +mould, harden it a little, put in a layer of strawberries, pour in jelly +to set them, and then enough to make another layer, then put in more +berries, and a third layer of jelly, and so continue, until all the +jelly has been used. </p> +<p style="font-weight: bold;">Cider Jelly.</p> +<p>A box of gelatine, one pint of sugar, a quart and half a pint of +cider, half a pint of cold water. Soak the gelatine in the cold water +for two hours. Let the cider come to a boil, and pour it on the +gelatine. Add the sugar, strain through a napkin, and turn into moulds. +When cold, place in the refrigerator for six or eight hours.</p> +<p style="font-weight: bold;"> Lemon Jelly.</p> +<p>Two cupfuls of sugar, one of lemon juice, one quart of boiling +water, one cupful of cold water, a box of gelatine. Soak the gelatine in +the cold water for two hours. Pour the boiling water on it, add the +sugar and lemon juice, strain through a napkin, mould and harden.</p> +<p style="font-weight: bold;"> Orange Jelly.</p> +<p>One box of gelatine, one pint of orange juice, the juice of a lemon, +one pint of sugar, a pint and a half of boiling water, half a pint of +cold water, the white and shell of an egg. Soak the gelatine as for the +other jellies. Add the boiling water, sugar, the fruit juice, and the +white and shell of the egg, beaten with two table-spoonfuls of cold +water. Let the mixture come to a boil, and set back for twenty minutes +where it will keep hot, but will not boil. Strain through a napkin. A +pretty way to mould this jelly is to fill the mould to the depth of two +inches with liquid jelly, and, when this is hardened, put on a layer of +oranges, divided into eighths; to pour on a little more jelly, to set +the fruit, and then fill up with jelly. Keep in the ice chest for six or +eight hours.</p> +<p style="font-weight: bold;"> Currant Jelly.</p> +<p>Make the same as wine jelly, using a pint of currant juice instead +of wine.</p> +<p style="font-weight: bold;"> Strawberry Jelly.</p> +<p>Three pints of ripe strawberries, a box of gelatine, a pint of +sugar, one pint of boiling water, half a pint of cold water, the juice +of a lemon. Soak the gelatine for two hours in the cold water. Mash the +berries with the sugar, and let them stand two hours. Pour the boiling +water on the fruit and sugar. Press the juice from the strawberries and +add it and the lemon juice to the dissolved gelatine. Strain through a +napkin, pour into moulds, and harden. Raspberry jelly is made in the +same way.</p> +<p style="font-weight: bold;"> Pineapple Jelly.</p> +<p>A pint-and-a-half can of pineapple, a scant pint of sugar, the white +and shell of an egg, a box of gelatine, the juice of a lemon, one quart +of boiling water, half a pint of cold water. Cut the pineapple in fine +pieces, put with the boiling water and simmer gently twenty minutes. +Soak the gelatine in the cold water for two hours. Add it, the sugar, +lemon and pineapple juice, and the white and shell of the egg to the +boiling mixture. Let this boil up once, and set back for twenty minutes +where it will keep hot, but will not boil. Strain through a napkin, turn +into moulds and set away to harden.</p> +<p style="font-weight: bold;"> Coffee Jelly.</p> +<p>One pint of sugar, one of strong coffee, a pint and a half of +boiling water, half a pint of cold water, a box of gelatine. Soak the +gelatine two hours in the cold water. Pour the boiling water on it, and +when it is dissolved, add the sugar and coffee. Strain, turn into +moulds, and set away to harden. This is to be served with sugar and +cream.</p> +<p style="font-weight: bold;"> Soft Custard.</p> +<p>One quart of milk, one scant half teacupful of sugar, half a +teaspoonful of salt, the yolks of eight eggs and whites of two, one +teaspoonful of lemon or vanilla flavor, or half as much of almond. Beat +the sugar and eggs together, and add one cupful of milk. Let the +remainder of the milk come to a boil, pour it on the beaten mixture, and +put this on the fire in the double boiler. Stir until it begins to +thicken, which will be in about five minutes, when add the salt, and set +away to cool. When cold, add the flavor. Serve in custard glasses.</p> +<p style="font-weight: bold;"> Soft Caramel Custard.</p> +<p>One quart of milk, half a cupful of sugar, six eggs, half a +teaspoonful of salt. Put the milk on to boil, reserving a cupful. Beat +the eggs, and add the cold milk to them. Stir the sugar in a small +frying-pan until it becomes liquid and just begins to smoke. Stir it +into the boiling milk; then add the beaten eggs and cold milk, and stir +constantly until the mixture begins to thicken. Set away to cool. Serve +in glasses.</p> +<p style="font-weight: bold;"> Chocolate Whips.</p> +<p>One quart of milk, one (ounce) square of Baker's chocolate, one +generous half cupful of sugar, six eggs, a speck of salt. Scrape the +chocolate fine and put it in a small frying-pan with two table-spoonfuls +of the sugar and one of boiling water. When dissolved, add it to a pint +and a half of the milk, which should be hot in the double boiler. Beat +the eggs and the remainder of the sugar together, add the cold milk, and +stir into the boiling milk. Stir constantly until it begins to thicken. +Add the salt, and set away to cool. Season one pint of cream with two +table-spoonfuls of sugar and half a teaspoonful of vanilla extract. Whip +to a stiff froth. When the custard is cold, half fill glasses with it, +and heap whipped cream upon it. Or, it can be served in one large dish, +with the whipped cream on top.</p> +<p style="font-weight: bold;"> Kisses.</p> +<p>Beat the whites of six eggs to a stiff froth. They should be beaten +until so light and dry that they begin to fly off of the beater. Stir in +a cupful of powdered sugar, gently and quickly. Spread paraffin paper +over three boards, which measure about nine by twelve inches. Drop the +mixture by spoonfuls on the boards, having perhaps a dozen on each one. +Dry in a warm oven for about three-quarters of an hour; then brown them +slightly. Lift from the paper and stick them together at the base by +twos. A dozen and a half can be made from the quantities given.</p> +<p style="font-weight: bold;"> Cream Méringues.</p> +<p>These are made similar to kisses, but are pat on the paper in oblong +shape, and dried two hours. Take from the board and, with a spoon, +remove all the soft part. Season half a pint of rich cream with a +table-spoonful of sugar and one of wine, or a speck of vanilla, and whip +it to a stiff froth. Fill the shells with this, and join them. Or, they +may be filled with ice cream. If the méringues are exposed to +much heat they are spoiled.</p> +<p style="font-weight: bold;"> Kiss Wafers.</p> +<p>Half a pint of blanched bitter almonds, one heaping cupful of +powdered sugar, the whites of six eggs, one-third of a cupful of flour, +two table-spoonfuls of corn-starch. Blanch the almonds and pound them in +a mortar. As soon as they are a little broken add the white of an egg. +Pound until very fine. When there is a smooth paste add the sugar, a +little at a time, the whites of two eggs, one at a time, and the flour +and corn-starch. When thoroughly mixed, add, by degrees, the three +remaining whites. Butter the bottom of a flat baking pan and put the +mixture on it in spoonfuls. Spread it <i>very thin</i>, especially in +the centre, and bake in a quick oven. The moment the cakes are taken +from the oven, roll into the shape of cornucopias. If allowed to cool, +they cannot be rolled, and for this reason it is best to bake only half +a dozen at a time. When all are shaped, fill with the kiss mixture, made +by beating the whites of three eggs to a stiff froth, and stirring into +them, lightly, four table-spoonfuls of powdered sugar. Place the wafers +in a warm oven for twenty minutes or half an hour, to dry. With the +quantities given two dozen can be made.</p> +<p style="font-weight: bold;"> Brier Hill Dessert.</p> +<p>Stew one quart of blackberries with one quart of sugar and half a +cupful of water. They should cook only fifteen minutes. When cold, serve +with powdered cracker and sugar and cream. The cracker and berries +should be in separate dishes.</p> +<p style="font-weight: bold;"> Richmond Maids of Honor.</p> +<p>In the little town of Richmond, England, is a small pastry shop +widely known for its cheese cakes. It is said that the original recipe +for them was furnished by a maid of Queen Elizabeth, who had a palace at +Richmond. In the neighboring city of London the cakes are in great +demand, and the popular opinion there is that the only place to get them +is the shop mentioned, where they are made somewhat as follows:</p> +<p>One cupful of sweet milk, one of sour, one of sugar, a lemon, the +yolks of four eggs, a speck of salt. Put all the milk in the double +boiler and cook until it curds; then strain. Rub the curd through a +sieve. Beat the sugar and yolks of eggs together, and add the rind and +juice of the lemon and the curd. Line little patty pans with puff or +chopped paste, rolled very thin. Put a large spoonful of the mixture in +each one, and bake from fifteen to twenty minutes in a moderate oven. Do +not remove from the pans until cold. These are nice for suppers or +lunches as well as for dessert.</p> +<p style="font-weight: bold;"> Fanchonettes.</p> +<p>One cupful of sugar, half a cupful of water, one table-spoonful of +corn-starch, one teaspoonful of butter, the yolks of four eggs, the +juice and rind of two lemons. Mix the cornstarch with a little cold +water, and stir in half a cupful of boiling water. Beat the sugar, eggs +and lemon together, and stir into the boiling corn-starch. Place the +basin in another of boiling water, and stir (over the fire) until it +thickens, perhaps from eight to ten minutes; then add the butter and set +away to cool. Line little patty pans with puff paste, or any rich paste, +rolled very thin. Put a spoonful of the mixture in each one, and bake in +a slow oven from twelve to twenty minutes. When cool, slip out of the +pans, and serve on a napkin. They are nice for lunch, tea or children's +parties, only for parties make them small. The mixture for fanchonettes +will keep a number of weeks in a cool place, so that if one makes a +quantity at one time, portions can be used with the trimmings of pastry +left from pies.</p> +<p style="font-weight: bold;"> Fruit Glacè.</p> +<p>Boil together for half an hour one cupful of granulated sugar, one +of water. Dip the point of a skewer in the syrup, after it has been +boiling the given time, and then in water. If the thread formed breaks +off brittle the syrup is done. Have oranges pared, divided into eighths +and wiped free of moisture. Pour part of the hot syrup into a small cup, +which keep in boiling water. Take the pieces of orange on the point of a +large needle or skewer and dip them in the syrup. Place them on a dish +that has been buttered lightly. Grapes, cherries, walnuts, etc., can be +prepared in the same way. Care must be taken not to stir the syrup, as +that spoils it.</p> +<p style="font-weight: bold;"> Gâteau Saint Honoré.</p> +<p>Make a paste the same as for <i>éclairs</i>. Butter three +pie plates. Roll puff or chopped paste very thin, and cover the plates +with it. Cut off the paste about an inch from the edge all round the +plates. Spread a thin layer of the cooked paste over the puff paste. Put +a tube, measuring about half an inch in diameter, in a pastry bag. Turn +the remainder of the paste into the bag and press it through the tube on +to the edges of the plates, where the puff paste has been cut off. Care +must be taken to have the border of equal thickness all round the +plates. With a fork, prick holes in the paste in the centre of the +plate. Bake half an hour in a moderate oven. When the plates have been +put in the oven, make what paste is left in the bag into balls about +half the size of an American walnut. There will be enough for three +dozen. Drop them into a pan that has been buttered lightly, and bake +fifteen or twenty minutes. While they are baking, put half a cupful of +water and half a cupful of granulated sugar in a small sauce-pan, and +boil twenty-five minutes.</p> +<p>When the little balls and the paste in the plate is done, take the +balls on the point of a skewer or large needle, dip them in the syrup +and place them on the border of paste (the syrup will hold them), about +two inches apart. A word of caution just here: Do not stir the syrup, as +that will make it grain, and, of course, spoil it. A good plan is to +pour part of the syrup into a small cup, which place in hot water. That +remaining in the sauce-pan should be kept hot, but it should not boil, +until needed. When all the balls have been used, dip four dozen French +candied cherries in the syrup, and stick them between the balls. Reserve +about fifteen cherries, with which to garnish the centre of the cake. +Whip one pint and a half of cream to a froth. Soak half a package of +gelatine in half a cupful of milk for two hours. Pour on this half a +cupful of boiling milk. Place the pan of whipped cream in another of ice +water, and sprinkle over it two-thirds of a cupful of sugar and nearly a +teaspoonful of vanilla flavor. Strain the gelatine on this, and stir +gently from the bottom until it begins to thicken. When it will just +pour, fill the three plates with it, and set them in the ice chest for +half an hour. Garnish the top with the remaining cherries, and serve. +This is an excellent dish for dessert or party suppers.<br> +<br> +</p> +<p style="font-weight: bold;"><big><big><a name="CAKE"></a> CAKE.</big></big></p> +<p style="font-weight: bold;"> Rice Cake.</p> +<p>One cupful of butter, two of sugar, two and one-fourth of rice +flour, six eggs, the juice and rind of a lemon. Beat the butter to a +cream; then gradually beat in the sugar, and add the lemon. Beat the +yolks and whites separately, and add them to the beaten sugar and +butter. Add also the rice flour. Pour into a shallow pan, to the depth +of about two inches. Bake from thirty-five to forty-five minutes in a +moderate oven.</p> +<p style="font-weight: bold;"> Silver Cake.</p> +<p>One cupful of sugar, half a cupful of butter, the whites of three +eggs, half a cupful of corn-starch, dissolved in nearly half a cupful of +milk;--one and a fourth cupfuls of flour, half a teaspoonful of cream of +tartar, one-fourth of a teaspoonful of soda, and vanilla or almond +flavor. Beat the butter to a cream, and gradually beat in the sugar. Add +the flavor. Mix the flour, cream of tartar and soda together, and sift. +Beat the whites to a stiff froth. Add the corn-starch and milk to the +beaten sugar and butter; then add the whites of the eggs and the flour. +Mix quickly and thoroughly. Have the batter in sheets, and about two +inches deep. Bake in a moderate oven for about half an hour. A chocolate +frosting is nice with this cake. [Mrs. L. C. A.]</p> +<p style="font-weight: bold;"> Gold Cake.</p> +<p>One cupful of sugar, half a cupful of butter, the yolks of three +eggs and one whole egg, half a cupful of milk, one-fourth of a +teaspoonful each of soda and cream of tartar, one and three-fourths +cupfuls of flour. Mix the butter and sugar together, and add the eggs, +milk, flavor and flour, in the order named. Bake the same as the silver +cake. A white frosting is good with this cake. [Mrs. L. C. A.]</p> +<p style="font-weight: bold;">Angel Cake.</p> +<p>The whites of eleven eggs, one and a half cupfuls of granulated +sugar, one cupful of pastry flour, measured after being sifted four +times; one teaspoonful of cream of tartar, one of vanilla extract. Sift +the flour and cream of tartar together. Beat the whites to a stiff +froth. Beat the sugar into the eggs, and add the seasoning and flour, +stirring quickly and lightly. Beat until ready to put the mixture in the +oven. Use a pan that has little legs at the top corners, so that when +the pan is turned upside down on the table, after the baking, a current +of air will pass under and over it. Bake for forty minutes in a moderate +oven. Do not grease the pan.</p> +<p style="font-weight: bold;"> Sunshine Cake.</p> +<p>This is made almost exactly like angel cake. Have the whites of +eleven eggs and yolks of six, one and a half cupfuls of granulated +sugar, measured after one sifting; one cupful of flour, measured after +sifting; one teaspoonful of cream of tartar and one of orange extract. +Beat the whites to a stiff froth, and gradually beat in the sugar. Beat +the yolks in a similar manner, and add to them the whites and sugar and +the flavor. Finally, stir in the flour. Mix quickly and well. Bake for +fifty minutes in a slow oven, using a pan like that for angel cake.</p> +<p style="font-weight: bold;"> Demon Cake.</p> +<p>One cupful of butter, one of sugar, one of molasses, two eggs, four +and one-fourth cupfuls of flour, one table-spoonful of ginger, one of +cinnamon, four of brandy, half a grated nutmeg, one teaspoonful of soda, +dissolved in two table-spoonfuls of milk; one cupful of currants, and +one of preserved ginger, cut in fine strips. Beat the butter to a cream; +then beat in the sugar, molasses, brandy and spice. Have the eggs well +beaten, and add them. Stir in the soda and flour. Have two pans well +buttered, or lined with paraffin paper. Pour the cake mixture, to the +depth of about two inches, in each pan. Sprinkle a layer of fruit on it. +Cover with a thin layer of the mixture, and add more fruit. Continue +this until all the batter and fruit is used. Bake two hours in a +moderate oven.</p> +<p style="font-weight: bold;"> Ames Cake.</p> +<p>One generous cupful of butter, two of sugar, three cupfuls of pastry +flour, one small cupful of milk, the yolks of five eggs and whites of +three, one teaspoonful of cream of tartar, half a teaspoonful of soda, +or one and a half teaspoonfuls of baking powder, one teaspoonful of +lemon extract, or the juice of one fresh lemon. Beat the butter to a +cream. Add the sugar, gradually, then the seasoning, the eggs, well +beaten, next the milk and then the flour, in which the soda and cream of +tartar are mixed. Mix thoroughly, but quickly, and bake in two sheets in +a moderate oven for twenty-five or thirty minutes. Cover with a frosting +made by stirring two small cupfuls of powdered sugar into the whites of +two eggs, and seasoning with lemon.</p> +<p style="font-weight: bold;"> Black Cake.</p> +<p>Three cupfuls of butter, one quart of sugar, three pints of flour, +half a pint of molasses, half a pint of brandy, half a pint of wine, one +teaspoonful of saleratus, one ounce each of all kinds of spices, twelve +eggs, three pounds of raisins, two of currants, half a pound of citron. +Bake in deep pans, in a moderate oven, between three and four hours. +This is one of the best of rich cakes.</p> +<p style="font-weight: bold;"> Fruit Cake.</p> +<p>One cupful of butter, two of sugar, three of flour, the whites of +eight eggs, half a wine-glass of white wine, two teaspoonfuls of baking +powder, one-fourth of a pound of citron, cut fine; half a pound of +chopped almonds, one tea-cupful of dessicated cocoanut. Beat the butter +to a cream, and gradually beat in the sugar, and then the wine. Beat the +eggs to a stiff froth, and stir into the butter and sugar. Add the +flour, which is thoroughly mixed with the baking powder, and lastly the +fruit. Bake, in two loaves, forty minutes in a moderate oven.</p> +<p style="font-weight: bold;"> Wedding Cake.</p> +<p>Nine cupfuls of butter, five pints of sugar, four quarts of flour, +five dozen of eggs, seven pounds of currants, three and a half of +citron, four of shelled almonds, seven of raisins, one and a half pints +of brandy, two ounces of mace. Bake in a moderate oven for two hours or +more. This will make eight loaves, which will keep for years.</p> +<p style="font-weight: bold;"> Lady's Cake.</p> +<p>Three-fourths of a cupful of butter, two cupfuls of sugar, half a +cupful of milk, three cupfuls of pastry flour, the whites of six eggs, +one teaspoonful of baking powder, one teaspoonful of essence of almond. +Beat the butter to a cream. Add the sugar, gradually, then the essence, +milk, the whites of eggs, beaten to a stiff froth, and the flour, in +which the baking powder has been mixed. Bake in one large pan or two +small ones, and frost, or not, as you please. If baked in sheets about +two inches deep, it will take about twenty-five minutes in a moderate +oven.</p> +<p style="font-weight: bold;"> Queen's Cake.</p> +<p>One cupful of butter, a pint of sugar, a quart of flour, four eggs, +half a gill of wine, of brandy and of thin cream, one pound of fruit, +spice to taste. Warm the liquids together, and stir quickly into the +beaten sugar, butter and egg; add the flour; finally add the fruit. Bake +in deep pans in a moderate oven.</p> +<p style="font-weight: bold;"> Composition Cake.</p> +<p>One and one-half quarts of flour, half a pint of sour milk, one pint +of butter, three-fourths of a quart of sugar, eight eggs, one wine-glass +of wine and one of brandy, one scant teaspoonful of soda, one cupful of +raisins, stoned and chopped; two pounds of currants, half a pound of +citron, a nutmeg, two teaspoonfuls of cinnamon, one of allspice, one of +mace, half a teaspoonful of clove. Beat the butter to a cream, and add +the sugar, gradually, the well-beaten eggs, the spice, wine and brandy. +Dissolve the soda in a table-spoonful of hot water; stir into the sour +milk, and add to the other ingredients. Then add the flour, and lastly +the fruit. Bake two hours in well-buttered pans in a moderate oven. This +will make three loaves.</p> +<p style="font-weight: bold;"> Ribbon Cake.</p> +<p>Two cupfuls of sugar, one of butter, one of milk, four of flour +(rather scant), four eggs, half a teaspoonful of soda, one of cream of +tartar. Beat the butter to a cream. Add the sugar, gradually, beating +all the while; then the flavoring (lemon or nutmeg). Beat the eggs very +light. Add them and the milk. Measure the flour after it has been +sifted. Return it to the sieve, and mix the soda and cream of tartar +with it. Sift this into the bowl of beaten ingredients. Beat quickly and +vigorously, to thoroughly mix, and then stop. Take three sheet pans of +the same size, and in each of two put one-third of the mixture, and +bake. To the other third add four teaspoonfuls of cinnamon, a cupful of +currants and about an eighth of a pound of citron, cut fine. Bake this +in the remaining pan. When done, take out of the pans. Spread the light +cake with a thin layer of jelly, while warm. Place on this the dark +cake, and spread with jelly. Place the other sheet of light cake on +this. Lay a paper over all, and then a thin sheet, on which put two +irons. The cake will press in about two hours.</p> +<p style="font-weight: bold;"> Regatta Cake.</p> +<p>Two pounds of raised dough, one pint of sugar, one cupful of butter, +four eggs, a nutmeg, a glass of wine, a teaspoonful of saleratus, one +pound of raisins. Mix thoroughly, put in deep pans that have been +thoroughly greased, and let it rise half an hour, if in very warm +weather, or fifteen minutes longer, if in cold weather. Bake in a +moderate oven.</p> +<p style="font-weight: bold;"> Nut Cake.</p> +<p>One cupful of sugar, half a cupful of butter, half a cupful of milk, +two cupfuls of pastry flour, two eggs, one coffee-cupful of chopped +raisins, one of chopped English walnuts, one teaspoonful of cream of +tartar, half a teaspoonful of soda. Beat the butter to a cream. Add the +sugar, gradually, and when light, the eggs, well beaten, then the milk +and the flour, in which the soda and cream of tartar have been +thoroughly mixed. Mix quickly, and add the raisins and nuts. Bake in +rather deep sheets, in a moderate oven, for thirty-five minutes. Frost, +if you please. The quantities given are for one large or two small +sheets. If you use baking powder, instead of cream of tartar and soda, +take a teaspoonful and a half.</p> +<p style="font-weight: bold;"> Snow Flake Cake.</p> +<p>Half a cupful of butter, one and a half of sugar, two of pastry +flour, one-fourth of a cupful of milk, the whites of five eggs, one +teaspoonful of cream of tartar, half a teaspoonful of soda, or a +teaspoonful and a half of baking-powder, the juice of half a lemon. Beat +the butter to a cream. Gradually add the sugar, then the lemon, and when +very light, the milk, and whites of the eggs, beaten to a stiff froth; +then the flour, in which the soda and cream of tartar are well mixed. +Bake in sheets in a moderate oven. When nearly cool, frost.</p> +<p>Frosting: The whites of three eggs, two large cupfuls of powdered +sugar, half a grated cocoanut, the juice of half a lemon. Beat the +whites to a stiff froth. Add the sugar, gradually, and the lemon and +cocoanut. Put a layer of frosting on one sheet of the cake. Place the +other sheet on this, and cover with frosting. Or, simply frost the top +of each sheet, as you would any ordinary cake. Set in a cool place to +harden.</p> +<p style="font-weight: bold;"> Federal Cake.</p> +<p>One pint of sugar, one and a half cupfuls of butter, three pints of +flour, four eggs, two wine-glasses of milk, two of wine, two of brandy, +one teaspoonful of cream of tartar, half a teaspoonful of saleratus, +fruit and spice to taste. Bake in deep pans, the time depending on the +quantity of fruit used.</p> +<p style="font-weight: bold;"> Sponge Rusks.</p> +<p>Two cupfuls of sugar, one of butter, two of milk, one of yeast, +three eggs. Rub the butter, sugar and eggs together. Add the milk and +yeast, and flour enough to make a thick batter. Let this stand in a warm +place until light, and then add flour enough to make as thick as for +biscuit. Shape, and put in a pan in which they are to be baked, and let +them stand two or three hours (three hours unless the weather is very +warm). Bake about forty minutes in a moderate oven. It is always best to +set the sponge at night, for it will then be ready to bake the following +forenoon. If the rusks are wanted warm for tea, the sponge must, of +course, be set early in the morning.</p> +<p style="font-weight: bold;"> Taylor Cake.</p> +<p>Half a cupful of butter, two and a half of sugar, one of milk, three +and a half of pastry flour, three eggs, one teaspoonful of cream of +tartar, half a teaspoonful of soda, flavor to taste. Beat the butter to +a cream, then beat in the sugar, next the eggs, well beaten; the +seasoning, the milk, and lastly the flour, in which the soda and cream +of tartar have been thoroughly mixed. Bake in a moderate oven, either in +loaves or sheets. If in sheets, twenty-five minutes; if in loaves, +forty-five. The quantities given are for two loaves or sheets. This cake +is nice for Washington or chocolate pies, and is good baked in sheets +and frosted.</p> +<p style="font-weight: bold;"> Loaf Cake.</p> +<p>Two quarts of sugar, seven cupfuls of butter, six quarts of sifted +flour, six pounds of fruit, one pint of wine, one pint of yeast, eight +nutmegs, mace, twelve eggs, one quart of milk. It should be made at such +an hour (being governed by the weather) as will give it time to get +perfectly light by evening. It should stand about six hours in summer +and eight in whiter.</p> +<p>Put in half the butter and eggs, and the milk, flavor and yeast, and +beat thoroughly. In the evening add the remainder of the butter, rubbing +it with the sugar, the rest of the eggs, and the spice. Let the cake +rise again, until morning; then add the fruit. Put in deep pans, and let +rise about half an hour. Bake from two to three hours in a slow oven.</p> +<p style="font-weight: bold;"> Chocolate Cake.</p> +<p>One and a half cupfuls of sugar, half a cupful of butter, half a +cupful of milk, one and three-fourths cupfuls of flour, a quarter of a +pound of Baker's chocolate, three eggs, one teaspoonful of cream of +tartar, half a teaspoonful of soda. Scrape the chocolate fine, and add +five table-spoonfuls of sugar to it (this in addition to the cupful and +a half). Beat the butter to a cream. Gradually add the sugar, beating +all the while. Add three table-spoonfuls of boiling water to the +chocolate and sugar. Stir over the fire until smooth and glossy; then +stir into the beaten sugar and butter. Add to this mixture the eggs, +well beaten, then the milk and the flour, in which the soda and cream of +tartar have been thoroughly mixed. Bake twenty minutes in a moderate +oven. This will make two sheets. Frost it, if you like.</p> +<p style="font-weight: bold;"> Chocolate Cake, No. 2.</p> +<p>One cupful of butter, two of sugar, three and a half of Sour, one of +milk, five eggs--the whites of two being left out, one teaspoonful of +cream of tartar and half a teaspoonful of soda, or one and a half of +baking powder. Beat the butter to a cream. Add the sugar, gradually, +then the eggs, well beaten, the milk, next the flour, in which the soda +and cream of tartar have been well mixed. Bake in two sheets for thirty +minutes in a moderate oven, and ice.</p> +<p>Icing: The whites of two eggs, one and a half cupfuls of powdered +sugar, six table-spoonfuls of grated chocolate, one teaspoonful of +vanilla. Put the chocolate and six table-spoonfuls of the sugar in a +sauce-pan with two spoonfuls of hot water. Stir over a hot fire until +smooth and glossy. Beat the whites to a froth, and add the sugar and +chocolate.</p> +<p style="font-weight: bold;"> Orange Cake.</p> +<p>Two cupfuls of sugar, a small half cupful of butter, two cupfuls of +flour, half a cupful of water, the yolks of five eggs and whites of +four, half a teaspoonful of soda, a teaspoonful of cream of tartar, the +rind of one orange and the juice of one and a half. Beat the butter to a +cream. Add the sugar, gradually, then the orange, the eggs, well beaten, +the water and the flour, in which the soda and cream of tartar have been +well mixed. Bake in sheets for twenty-five minutes, in a moderate oven, +and when cool, frost.</p> +<p>Frosting: The white of an egg, the juice of one and a half oranges +and the grated rind of one, one cupful and a half of powdered sugar, +unless the egg and oranges are very large, in which case use two cupfuls.</p> +<p style="font-weight: bold;"> Railroad Cake.</p> +<p>Two cupfuls of sugar, two of flour, six table-spoonfuls of butter, +two of milk, six eggs, one teaspoonful of saleratus, two of cream of +tartar, lemon peel. Bake in shallow pans in a quick oven.</p> +<p style="font-weight: bold;"> Hot Water Sponge Cake.</p> +<p>Six eggs, two cupfuls of sugar, two of pastry flour, half a cupful +of <i>boiling</i> water, the grated rind of half a lemon, and one +teaspoonful of the juice. Beat the yolks and sugar to a froth; also, +beat the whites to a stiff froth. Add the lemon to the yolks and sugar, +then add the boiling water, next the whites, and, last of all, the +flour. Mix quickly, and bake in two sheets for half an hour, in a +moderate oven.</p> +<p style="font-weight: bold;"> Sponge Cake.</p> +<p>Ten eggs, two and a half cupfuls of sugar, two and a half of pastry +flour, the juice and grated rind of one lemon. Beat the yolks and sugar +together until very light. Add the lemon. Beat the whites to a stiff +froth. Stir the flour and this froth alternately into the beaten yolks +and sugar. Have the batter about three inches deep in the pan. Sprinkle +with sugar, and bake three-quarters of an hour in a moderate oven. If +the batter is not so deep in the pan it will not take so long to bake.</p> +<p style="font-weight: bold;"> Sponge Cake, No. 2.</p> +<p>The yolks of a dozen eggs and whites of eight, one and three-fourths +cupfuls of sugar, the same quantity of flour, the rind of one lemon and +juice of two. Beat the yolks and sugar together. Add the lemon rind and +juice and beat a little longer. Beat the whites to a stiff froth, and +add them to the mixture. Gradually stir in the flour. Pour the mixture +into a baking pan to the depth of about two inches. Bake from +thirty-five to forty minutes in a slow oven.</p> +<p style="font-weight: bold;"> Viennois Oakes.</p> +<p>Cut any kind of plain cake into small squares. Cut a small piece +from the centre of each square, and fill the cavity with some kind of +marmalade or jelly. Replace the crust part that was removed, and cover +with icing. These cakes are nice for dessert.</p> +<p style="font-weight: bold;"> Dominos.</p> +<p>Have any kind of sponge cake baked in a rather thin sheet. Cut this +into small oblong pieces, the shape of a domino. Frost the top and sides +of them. When the frosting is hard, draw the black lines and make the +dots with a small brush that has been dipped in melted chocolate. These +are particularly good for children's parties.</p> +<p style="font-weight: bold;"> Lady-Fingers.</p> +<p>Four eggs, three-fourths of a cupful of pastry flour, half a cupful +of <i>powdered</i> sugar. Have the bottom of three large baking pans +covered with paraffin paper or sheets of buttered note paper. Beat the +yolks of the eggs and the sugar to a froth. Beat the whites to a stiff, +dry froth, and add to the yolks and sugar. Add the flour, and stir +quickly and gently. Pour the mixture into the pastry bag, and press it +through on to the paper in the shape and of the size you wish. When all +the mixture has been used, sprinkle powdered sugar on the cakes, and +bake from twelve to sixteen minutes in a <i>very</i> slow oven.</p> +<p>Caution. The mixture must be stirred, after the flour is added, only +enough to mix the flour lightly with the sugar and eggs. Much stirring +turns the mixture liquid. If the oven is hot the fingers will rise and +fall, and if too cool they will spread. It should be about half as hot +as for bread.</p> +<p>You will not succeed in using the pastry bag the first time, but a +little practice will make it easy to get the forms wished. There are +pans especially for baking lady-fingers. They are quite expensive.</p> +<p style="font-weight: bold;"> Sponge Drops.</p> +<p>Make the batter the same as for lady-fingers, and drop on the paper +in teaspoonfuls. Sprinkle with sugar. Bake in a slow oven from twelve to +sixteen minutes.</p> +<p style="font-weight: bold;"> Sponge Drops, No. 2.</p> +<p>Three eggs, one and a half cupfuls of sugar, two of flour, half a +cupful of cold water, one teaspoonful of cream of tartar, half a +teaspoonful of saleratus. Beat the sugar and eggs together. Add the +water when they are light, and then the flour, in which mix the +saleratus and cream of tartar. Flavor with lemon. Have muffin cups very +lightly buttered, and drop a teaspoonful of the mixture into each one. +Bake in a quick oven. These drops are nice for dessert or tea.</p> +<p style="font-weight: bold;"> Sponge Cake for Charlotte Russe.</p> +<p>Line the bottoms of two shallow baking pans with paraffin Paper or +buttered paper, and spread the lady-finger mixture on it. Bake slowly +eighteen minutes. Cut paper to fit the sides of the mould. When the cake +is cold, lay this pattern on it and cut with a sharp knife.</p> +<p style="font-weight: bold;"> Jelly Roll.</p> +<p>Make the sponge cake mixture as for lady-fingers, and bake in one +shallow pan twenty minutes. While it is yet warm, cut off the edges, and +spread the cake with any kind of jelly. Roll up, and pin a towel around +it. Put in a cool place until serving time. Cut in slices with a sharp +knife.</p> +<p style="font-weight: bold;"> Molasses Pound Coke.</p> +<p>One quart of molasses, one pint of water, six and a half pints of +flour, one ounce of soda, half an ounce of alum, one heaping cupful of +butter, six eggs, one ounce of cinnamon, one pound of raisins. Boil the +alum in part of the pint of water, and let it cool before mixing with +the other ingredients. Instead of alum, one ounce of cream of tartar may +be used.</p> +<p style="font-weight: bold;"> Soft Gingerbread.</p> +<p>Six cupfuls of flour, three of molasses, one of cream, one of lard +or butter, two eggs, one teaspoonful of saleratus, and two of ginger. +This is excellent.</p> +<p style="font-weight: bold;"> Hard Gingerbread.</p> +<p>One cupful of sugar, one of butter, one-third of a cupful of +molasses, half a cupful of sour milk or cream, one teaspoonful of +saleratus, one table-spoonful of ginger, flour enough to roll. Roll +thin, cut in oblong pieces, and bake quickly. Care must be taken that +too much flour is not mixed in with the dough. All kinds of cakes that +are rolled should have no more flour than is absolutely necessary to +work them.</p> +<p style="font-weight: bold;"> Canada Gingerbread.</p> +<p>One cupful of butter, two of sugar, one of molasses, five of flour, +three eggs, one nutmeg, one teaspoonful of ginger, one of soda, one +tea-cupful of cream or rich milk, one table-spoonful of cinnamon, one +pound of currants. Beat the butter to a cream. Add the sugar, molasses +and spice; next the eggs, well beaten; then the milk, in which the soda +has been dissolved, next the flour; and lastly the currants. This will +make three sheets, or two very thick ones. Bake in a moderately-quick +oven, if in three sheets, twenty five minutes; if in two sheets, ten +minutes longer.</p> +<p style="font-weight: bold;"> Fairy Gingerbread.</p> +<p>One cupful of butter, two of sugar, one of milk, four of flour, +three-fourths of a teaspoonful of soda, one table-spoonful of ginger. +Beat the butter to a cream. Add the sugar, gradually, and when very +light, the ginger, the milk, in which the soda has been dissolved, and +finally the flour. Turn baking pans upside down and wipe the bottoms +very clean. Butter them, and spread the cake mixture very thin on them; +Bake in a moderate oven until brown. While still <i>hot</i>, cut into +squares with a case-knife and slip from the pan. Keep in a tin box. This +is delicious. With the quantities given a large dish of gingerbread can +be made. It must be spread on the bottom of the pan as thin as a wafer +and cut the moment it comes from the oven.</p> +<p style="font-weight: bold;"> Shewsbury Cake.</p> +<p>Two cupfuls of butter, one pint of sugar, three pints of flour, four +eggs, half a teaspoonful of mace. Roll thin, cut into small cakes, and +bake in a quick oven. Not a particle more of flour than what is given +above must be used. The cakes should be made in a rather cool room, and +they cannot be made in very warm weather. They can be kept a long time, +and are delicious.</p> +<p style="font-weight: bold;"> Jumbles.</p> +<p>Three cupfuls of sugar, two of butter, five of flour, one egg, half +a teaspoonful of soda, flavor to taste. Roll thin, sprinkle with sugar, +cut in round cakes, and cut a small piece from the centre of each. Bake +in a quick oven.</p> +<p style="font-weight: bold;"> Seed Cakes.</p> +<p>Three-fourths of a pint of sugar, one cupful of butter, a quart and +half a pint of flour, one teaspoonful of saleratus, two eggs, and seeds. +Roll thin, cut in round cakes, and bake quickly.</p> +<p style="font-weight: bold;"> Cookies.</p> +<p>One cupful of butter, two of sugar, five of flour, a teaspoonful of +saleratus, dissolved in four of milk; one egg, flavor to taste. Roll and +bake like seed cakes.</p> +<p style="font-weight: bold;"> Hermits.</p> +<p>Two cupfuls of sugar, one of butter, one of raisins (stoned and +chopped), three eggs, half a teaspoonful of soda, dissolved in three +table-spoonfuls of milk; a nutmeg, one teaspoonful each of clove and +cinnamon, and six cupfuls of flour. Roll about one-fourth of an inch +thick, and cut with a round cake cutter. Bake in a rather quick oven. It +will take about twelve minutes. [Mrs. L. C. A.]</p> +<p style="font-weight: bold;"> Kneaded Plum Cake.</p> +<p>Two and a half cupfuls of sugar, half a cupful of butter, half a +cupful of sour milk, two spoonfuls of cream, a teaspoonful of saleratus, +half a spoonful of cinnamon and of nutmeg, a cupful of chopped raisins, +and flour enough to knead (about six cupfuls). Roll an inch thick, and +cut in oblong pieces. Bake on sheets in a quick oven.</p> +<p style="font-weight: bold;"> Eclairs.</p> +<p>Put one cupful of boiling water and half a cupful of butter in a +large sauce-pan, and when it boils up, turn in one pint of flour. Beat +well with the vegetable masher. When perfectly smooth, and velvety to +the touch, remove from the fire. Break five eggs into a bowl. When the +paste is nearly cold, beat the eggs into it with the hand. Only a small +part of the eggs should be added at a time. When the mixture is +thoroughly beaten (it will take about twenty minutes), spread on +buttered sheets in oblong pieces about four inches long and one and a +half wide. These must be about two inches apart. Bake in a rather quick +oven for about twenty-five minutes. As soon as they are done, ice with +either chocolate or vanilla frosting. When the icing is cold, cut the <i>éclairs</i> +on one side and fill them.</p> +<p style="font-weight: bold;"> Chocolate Éclairs.</p> +<p>Put one cupful and a half of milk in the double boiler. Beat +together two-thirds of a cupful of sugar, one-fourth of a cupful of +flour, two eggs, and one-fourth of a teaspoonful of salt. Stir the +mixture into the boiling milk. Cook fifteen minutes, stirring often. +When cold, flavor with one teaspoonful of vanilla extract. Put two +squares of scraped chocolate with five table-spoonfuls of powdered sugar +and three of boiling water. Stir over the fire until smooth and glossy. +Dip the tops of the <i>éclairs</i> in this as they come from the +oven. When the chocolate icing is dry, cut open, and fill with the +cream, which should be cold. If a chocolate flavor is liked with the +cream, one table-spoonful of the dissolved chocolate may be added to it.</p> +<p style="font-weight: bold;"> Vanilla Éclairs.</p> +<p>Make an icing with the whites of two eggs and a cupful and a half of +powdered sugar. Flavor with one teaspoonful of vanilla extract. Frost +the <i>éclairs</i>; and when dry, open, and fill with a cream, +the same as chocolate <i>éclairs</i>. They may be filled with +cream sweetened, flavored with vanilla and whipped to a stiff froth. +Strawberry and raspberry preserves are sometimes used to fill <i>éclairs</i>. +They are then named after the fruit with which they are filled.</p> +<p style="font-weight: bold;"> Frosting.</p> +<p>The white of one egg, one tea-cupful of powdered sugar, one +table-spoonful of lemon juice. Put the white of the egg in a bowl and +add the sugar by degrees, beating with a spoon. When all has been added, +stir in the lemon juice. If the white of the egg is large it will +require a very full cup of sugar, and if small, a rather scant cupful. +The egg must <i>not</i> be beaten until the sugar is added. This gives a +smooth, tender frosting, which will cover one small sheet of cake. The +same amount of material, prepared with the whites of the eggs unbeaten, +will make one-third less frosting than it will if the eggs are beaten +to a stiff froth before adding the sugar; but the icing will be enough +smoother and softer to pay for the extra quantity. It may be flavored +with half a teaspoonful of vanilla.</p> +<p style="font-weight: bold;"> Chocolate Icing.</p> +<p>Two squares of Baker's chocolate, the whites of two eggs, two +cupfuls of powdered sugar, four table-spoonfuls of boiling water. Beat +one and two-thirds cupfuls of the sugar into the unbeaten whites of the +eggs. Scrape the chocolate, and put it and the remaining third of a +cupful of sugar and the water in a small frying-pan. Stir over a hot +fire until smooth and glossy, and then stir into the beaten whites and +sugar. With the quantity given two sheets of cake can be iced.</p> +<p style="font-weight: bold;"> Chocolate Icing, No. 2.</p> +<p>Soak a teaspoonful of gelatine one or two hours in three +table-spoonfuls of water. Pour on it one-fourth of a cupful of boiling +water, and stir into it one and two-thirds cupfuls of powdered sugar. +Prepare two squares of chocolate as for the first icing, and stir them +into this mixture. Use immediately.</p> +<p style="font-weight: bold;"> Caramel Frosting.</p> +<p>One cupful of brown sugar, one square of Baker's chocolate, scraped +fine; one table-spoonful of water. Simmer gently twenty minutes, being +careful not to let it burn. Spread on the cake while hot.</p> +<p style="font-weight: bold;"> Golden Frosting.</p> +<p>Into the yolks of two eggs stir powdered sugar enough to thicken, +and flavor strongly with lemon. This does not have so good a flavor as +other kinds of frosting, but it makes a change.</p> +<p style="font-weight: bold;"> Marking Cakes in Gold.</p> +<p>Bake round cakes for the children, and when the frosting on them is +hard, dip a small brush into the yolk of an egg, and write a word or +name upon the cake. It pleases the little ones very much.<br> +<br> +</p> +<p style="font-weight: bold;"><big><big><a name="PRESERVING"></a> +PRESERVING.</big></big></p> +<p>In using self-sealing glass jars great care must be taken. If the +work is properly done the fruit can be kept for years. Have a kettle of +hot water on the stove beside the preserving kettle, and also a small +dipper of hot water. Plunge a jar into the hot water, having the water +strike both inside and outside the jar at the same time. If you set it +down instead of plunging it, it will break. Put the cover in the dipper. +When the jar is hot, lift it up and pour the water from it into the +kettle. Stand the jar in the hot water and fill it with hot fruit from +the preserving kettle. Fill to the brim with the hot syrup. Take the +cover from the dipper of hot water and screw it on very tightly. In +using the jars a second time have the right cover and band for each one. +A. large-mouthed tunnel, such as grocers have, is almost indispensible +in the work of preserving.</p> +<p>Jellies and jams should be put in tumblers or bowls. A paper should +be cut to fit the top, and then wet in brandy, and another paper should +be pasted over it Jelly tumblers with glass covers are more convenient +than the old-fashioned ones, and where they are used the second paper +cover is not necessary. It is better not to cover until some weeks after +the jelly is made. White crushed sugar is much the nicest for +preserving. If jelly does not seem hard, as it should be the day after +it is made, it can be set in the sun for several hours, which will help +it greatly.</p> +<p style="font-weight: bold;"> Strawberries.</p> +<p>To each pound of berries allow half a pound of sugar. Put the +berries in a kettle, and mash them a little, so that there will be juice +enough to cook them without using water. Stir them to prevent scorching. +Cook fifteen minutes; then add the sugar, and let them boil hard one +minute. Put them in the jars as directed. More or less sugar may be +used, as one prefers.</p> +<p style="font-weight: bold;"> Raspberries.</p> +<p>To each pound of berries allow three-fourths of a pound of sugar, +and cook the same as the strawberries.</p> +<p style="font-weight: bold;"> Cherries.</p> +<p>Cherries may be preserved either with or without stones. Many think +the stones give a richer flavor. To each pound of cherries allow one +third of a pound of sugar. Put the sugar in the kettle with half a pint +of water to three pounds of sugar. Stir it until it is dissolved. When +boiling, add the cherries, and cook three minutes; then put in the jars.</p> +<p style="font-weight: bold;"> Currants.</p> +<p>Currants should be prepared the same as raspberries.</p> +<p style="font-weight: bold;"> Pineapple.</p> +<p>Pare the fruit, and be sure you take out all the eyes and discolored +parts. Cut in slices, and cut the slices in small bits, taking out the +core. Weigh the fruit, and put in a pan with half as many pounds of +sugar as of fruit. Let it stand over night In the morning put it over +the fire and let it boil rapidly for a minute only, as cooking long +discolors it. Put it in the jars as directed.</p> +<p style="font-weight: bold;"> Grated Pineapple.</p> +<p>Pare the fruit clean; then grate it on a coarse grater, rejecting +the cores. Weigh it, and put to each pound of fruit a pound of sugar. +Let it stand over night. In the morning boil for a minute, and it is +done. Put it in jars as directed.</p> +<p style="font-weight: bold;"> Blackberries.</p> +<p>Blackberries are prepared like strawberries. If they are quite ripe, +not quite so much sugar is needed.</p> +<p style="font-weight: bold;"> Whortleberries.</p> +<p>To each quart of berries allow one-third of a pound of sugar, and +half a pint of water to three pounds of sugar. Put the water and sugar +over the fire, and when boiling hot, add the berries. Cook three +minutes. Put in the jars as directed.</p> +<p style="font-weight: bold;"> Crab-Apples.</p> +<p>To each pound of fruit allow half a pound of sugar, and a pint of +water to three pounds of sugar. When the syrup is boiling hot, drop in +the apples. They will cook very quickly. When done, fill a jar with the +fruit, and fill it up with syrup.</p> +<p style="font-weight: bold;"> Pears.</p> +<p>Pare the fruit and cut in halves. Throw into cold water, or they +will be discolored. Use one pound of sugar for three of fruit, and one +quart of water for three pounds of sugar. When the syrup is boiling, +take the pears from the water, and drop into the syrup. Cook until they +can be pierced easily with a silver fork. Fill the jars with fruit, and +fill up to the brim with syrup, using a small strainer in the tunnel, +that the syrup may look clear. Bartlett pears are delicious, as are, +also, Seckel; but many other varieties are good.</p> +<p style="font-weight: bold;"> Peaches.</p> +<p>Have ready a kettle of boiling water. Fill a wire basket with +peaches and plunge them into the boiling water. In two minutes take them +out, and the skins will come off easily. Drop the fruit into cold water, +to keep the color. For three pounds of fruit use one pound of sugar, and +one pint of water for three pounds of sugar. When the syrup is boiling +hot, take the fruit from the water, and drop into it. Put but a few in +at a time, as they cook very quickly. Take them from the syrup with a +silver fork, fill the jar, and fill up with strained syrup. Peaches are +much nicer preserved whole, as the stones give a rich flavor.</p> +<p style="font-weight: bold;"> Brandied Peaches.</p> +<p>The Morris white peaches are the best. Take off the skins with +boiling water. To each pound of fruit allow one pound of sugar, and half +a pint of water to three pounds of sugar. When the syrup is boiling hot, +put in the peaches, and as fast as they cook, take them out carefully +and spread on platters. When cool, put them in jars, and fill up these +with syrup, using one-half syrup and one-half pale brandy. First-proof +alcohol, diluted with an equal quantity of water, can be used, instead +of brandy, but it is not, of course, so nice.</p> +<p style="font-weight: bold;"> Plums.</p> +<p>The large white plums must be skinned by using boiling water, as for +peaches, and then throwing them into cold water. For one pound of fruit +allow half a pound of sugar, and half a pint of water for three pounds +of sugar. Cook but few at a time, and take them out carefully. Fill up +the jar with hot syrup.</p> +<p style="font-weight: bold;"> Damsons.</p> +<p>Wash the fruit, and for one pound of it use half a pound of sugar, +and half a pint of water for three pounds of sugar. When the syrup is +boiling hot, put in the fruit, and cook three minutes. Dip the plums and +syrup together into the jars.</p> +<p style="font-weight: bold;"> Quinces.</p> +<p>Pare and quarter the fruit, and take out all the cores and the hard +place around them. Boil the fruit in clear water until tender; then +spread it on towels to dry. For one pound of fruit allow half a pound of +sugar, and one pint of water for three pounds of sugar. When the syrup +is boiling hot, put in the fruit, and let it cook very slowly; or, set +it back on the stove so that it hardly cooks at all, and keep it on for +an hour or more, if you can without its cooking to pieces--as the longer +it cooks, the brighter red color it will be. Put it in jars, and strain +the syrup over it, as with other fruits.</p> +<p style="font-weight: bold;"> Sour Oranges.</p> +<p>Grate off the rind, cut the orange into two parts, and remove the +pulp. Weigh the peel, place it in a large stone pot, and cover with +brine made of three gallons of water and a quart of salt. Let it stand +twenty-four hours, and drain off the brine. Again cover the peel with +brine made of the same quantity of water and half as much salt as was +first used, and let it stand another day. Drain, cover with clear cold +water, and let it stand a third day. Drain again, and put in a boiler +and cover with fresh cold water. Let it come to a boil, and boil fifteen +minutes; then take out and drain. Make a syrup of three quarts of sugar +and one of water, for every six pounds of peel. When the syrup is clear, +drop in the peel and boil until it is clear and tender--perhaps four +hours of slow boiling. Great care must be taken that it is not scorched. +It must be stirred every fifteen minutes. The sugar may be either white +or brown. The orange used is not the common orange, but the wild, sour +fruit, found in Florida. The pulp may be used for marmalade.</p> +<p style="font-weight: bold;"> Grapes.</p> +<p>Squeeze the pulp of the grapes out of the skins. Cook fee pulp (a +few minutes) until you can press it all through a sieve. Reject the +seeds. Add a little water to the skins, and cook until they are quite +tender. Then put the skins and pulp together. Measure; and to each pint +add a pound of sugar, and boil fifteen minutes.</p> +<p style="font-weight: bold;"> Apple Ginger.</p> +<p>Four pounds each of apple and sugar. Make a syrup of the sugar, +adding a pint of water. Chop the apple very fine--with one ounce of +green ginger; or, if you cannot get the green ginger, use white ginger +root Put in the syrup with the grated rind of four lemons, and boil +slowly for two hours, or until it looks clear.</p> +<p style="font-weight: bold;"> Raspberry or Strawberry Jam.</p> +<p>For each pound of fruit allow a pound of sugar. Mash the fruit in +the kettle. Boil hard for fifteen minutes; then add the sugar, and boil +five minutes.</p> +<p style="font-weight: bold;"> Orange Marmalade.</p> +<p>Take equal weights of sour oranges and sugar. Grate the yellow rind +from a fourth of the oranges. Cut all the fruit in halves at what might +be called the "equator." Pick out the pulp, and free it of seeds. Drain +off as much juice as you conveniently can, and put it on to boil with +the sugar. Let it come to a boil. Skim, and simmer for about fifteen +minutes; then put in the pulp and grated rind and boil fifteen minutes +longer. Put away in jelly tumblers.</p> +<p style="font-weight: bold;"> Quince Marmalade.</p> +<p>Cut up quinces--skins, cores and all, cover with water and boil +until tender. Rub through a sieve, and to every pint of pulp add one +pint of sugar. Boil two hours, stirring often. Peach, crab-apple and, in +feet, all kinds of marmalade may be made in the same manner.</p> +<p style="font-weight: bold;"> Currant Jelly.</p> +<p>Wash the currants clean. Put them in the preserving kettle and mash +them, and boil twenty minutes or more, or until they are thoroughly +cooked. Dip them, a quart or more at a time, into a strainer cloth, and +squeeze out all the juice. Measure this, and for each pint allow one +pound of sugar. Put the juice over the fire, and let it boil rapidly for +five minutes; then add the sugar, and let it boil rapidly one minute +longer. Take off of the fire, skim clear, and put in tumblers.</p> +<p style="font-weight: bold;"> Barberry Jelly.</p> +<p>The barberries need not be stripped from the stems. Put the fruit in +a kettle with water enough to come just to the top of the fruit, and +boil until thoroughly cooked. Put in a strainer cloth and get out all +the juice. To each pint of it allow one pound of sugar. Boil the juice +hard for fifteen minutes. Add the sugar, and boil rapidly five or ten +minutes, or until it is thick.</p> +<p style="font-weight: bold;"> Grape Jelly.</p> +<p>Mash the grapes in a kettle, put them over the fire, and cook until +thoroughly done. Drain through a sieve, but do not press through. To +each pint of the juice allow one pound of sugar. Boil rapidly for five +minutes. Add the sugar, and boil rapidly three minutes more.</p> +<p style="font-weight: bold;"> Cider Apple Jelly.</p> +<p>Cut good, ripe apples in quarters, put them in a kettle, and cover +them with <i>sweet</i> cider, just from the press. (It should, if +possible, be used the day it is made--or, at any rate, before it has +worked at all.) Boil until well done, and drain, through a sieve. Do not +press it through. Measure the liquor, and to each pint add one pound of +sugar. Boil from twenty minutes to half an hour.</p> +<p style="font-weight: bold;"> Crab-Apple Jelly.</p> +<p>Wash the fruit clean, put in a kettle, cover with water, and boil +until thoroughly cooked. Then pour it into a sieve, and let it drain. Do +not press it through. For each pint of this liquor allow one pound of +sugar. Boil from twenty minutes to half an hour.</p> +<p style="font-weight: bold;">Other Jellies.</p> +<p>Jellies can be made from quinces, peaches and Porter apples by +following the directions for crab-apple jelly.<br> +<br> +</p> +<p style="font-weight: bold;"><big><big><a name="PICKLES"></a>PICKLES +AND KETCHUP.</big></big></p> +<p style="font-weight: bold;"> Pickled Blueberries.</p> +<p>Nearly fill a jar with ripe berries, and fill up with good molasses. +Cover, and set away. In a few weeks they will be ready to use.</p> +<p style="font-weight: bold;"> Sweet Melons.</p> +<p>Use ripe citron melons. Pare them, cut them in slices and remove the +seeds. To five pounds of melon allow two and one-half pounds of sugar +and one quart of vinegar. The vinegar and sugar must be heated to the +boiling point and poured over the fruit six times, or once on each of +six successive days. In the last boiling of the syrup add half an ounce +of stick cinnamon, half an ounce of white ginger root and a few cloves. +When the syrup boils, put in the melon, and boil ten minutes; then put +in jars. Skim the syrup clear and pour it over the melon.</p> +<p style="font-weight: bold;"> Peaches, Pears and Sweet Apples.</p> +<p>For six pounds of fruit use three of sugar, about five dozen cloves +and a pint of vinegar. Into each apple, pear or peach, stick two cloves. +Have the syrup hot, and cook until tender.</p> +<p style="font-weight: bold;"> Sweet Tomato Pickle.</p> +<p>One peck of green tomatoes and six large onions, sliced. Sprinkle +with one cupful of salt, and let them stand over night. In the morning +drain. Add to the tomatoes two quarts of water and one quart of vinegar. +Boil fifteen minutes; then drain again, and throw this vinegar and water +away. Add to the pickle two pounds of sugar, two quarts of vinegar, two +table-spoonfuls of clove, two of allspice, two of ginger, two of +mustard, two of cinnamon, and one teaspoonful of cayenne, and boil +fifteen minutes.</p> +<p style="font-weight: bold;"> Spiced Currants.</p> +<p>Make a syrup of three pounds of sugar, one pint of vinegar, two +table-spoonfuls of cinnamon, two table-spoonfuls of clove, and half a +teaspoonful of salt. Add six pounds of currants, and boil half an hour.</p> +<p style="font-weight: bold;"> Spiced Plums.</p> +<p>Make a syrup, allowing one pound of sugar to one of plums, and to +every three pounds of sugar, a scant pint of vinegar. Allow one ounce +each of ground cinnamon, cloves, mace and allspice, to a peck of plums. +Prick the plums. Add the spices to the syrup, and pour, boiling, over +the plums. Let these stand three days; then skim them out, and boil down +the syrup until it is quite thick, and pour hot over the plums in the +jar in which they are to be kept. Cover closely.</p> +<p style="font-weight: bold;"> Pickled Cucumbers.</p> +<p>Six hundred small cucumbers, two quarts of peppers, two quarts of +small onions. Make enough brine to cover the pickles, allowing one pint +of salt to four quarts of water, and pour it, boiling, over the pickles. +Let them stand until the next morning; then pour off the brine, throw it +away, make a new one, and scald again. The third morning scald this same +brine and pour it over again. The fourth morning rinse the pickles well +in cold water, and cover them with boiling vinegar. Add a little piece +of alum and two table-spoonfuls each of whole cloves and allspice, tied +in a bit of muslin, if you like the spice.</p> +<p style="font-weight: bold;"> Pickled Cucumbers, No. 2.</p> +<p>Wash and wipe six hundred small cucumbers and two quarts of peppers. +Put them in a tub with one and a half cupfuls of salt and a piece of +alum as large as an egg. Heat to the boiling point three gallons of +cider vinegar and three pints of water. Add a quarter of a pound each of +whole cloves, whole allspice and stick cinnamon, and two ounces of white +mustard seed, and pour over the pickles. Cover with cabbage leaves.</p> +<p style="font-weight: bold;"> Stuffed Peppers.</p> +<p>Get large bell peppers. Cut around the stem, remove it, and take out +all the seeds. For the stuffing use two quarts of chopped cabbage, a +cupful of white mustard seed, three table-spoonfuls of celery seed, two +table-spoonfuls of salt, half a cupful of grated horse-radish. Fill each +pepper with part of this mixture, and into each one put a small onion +and a little cucumber. Tie the stem on again, put the peppers in a jar, +and cover with cold vinegar.</p> +<p style="font-weight: bold;"> Mangoes.</p> +<p>Get small green musk-melons or cantelopes. Cut a small square from +the side of each one, and, with a teaspoon, scrape out all the seeds. +Make a brine of one pint of salt to a gallon of water. Cover the mangoes +with it while it boils. Let them stand two days; then drain them, and +stuff with the same mixture as is used for peppers. Pour boiling vinegar +over them, using in it a bit of alum.</p> +<p style="font-weight: bold;"> Chopped Pickle.</p> +<p>One peck of green tomatoes, two quarts of onions and two of peppers. +Chop all fine, separately, and mix, adding three cupfuls of salt. Let +them stand over night, and in the morning drain well. Add half a pound +of mustard seed, two table-spoonfuls of ground allspice, two of ground +cloves and one cupful of grated horse-radish. Pour over it three quarts +of boiling vinegar.</p> +<p style="font-weight: bold;"> Pickled Tomato.</p> +<p>One peck of green tomatoes, a dozen onions, sliced thin; two cupfuls +of salt, a small (quarter of a pound) box of mustard, one quarter of a +pound of mustard seed, one ounce each of ground allspice, clove and +pepper. Cut the tomatoes in thin slices, sprinkle with the salt, and let +them stand two days; then drain them. Mix the spices. Put layers of +tomato, onion and spice in the kettle, and cover with vinegar. Cook +slowly until the tomato looks clear--about half an hour.</p> +<p style="font-weight: bold;"> Pickled Cauliflowers.</p> +<p>Two cauliflowers, cut up; one pint of small onions, three +medium-sized red peppers. Dissolve half a pint of salt in water enough +to cover the vegetables, and let these stand over night. In the morning +drain them. Heat two quarts of vinegar with four table-spoonfuls of +mustard, until it boils. Add the vegetables, and boil for about fifteen +minutes, or until a fork can be thrust through the cauliflower.</p> +<p style="font-weight: bold;"> Tomato Ketchup.</p> +<p>Twelve ripe tomatoes, peeled; two large onions, four green peppers, +chopped fine; two table-spoonfuls of salt, two of brown sugar, two of +ginger, one of cinnamon, one of mustard, a nutmeg, grated; four cupfuls +of vinegar. Boil all together till thoroughly cooked (about three +hours), stirring frequently. Bottle while hot.</p> +<p style="font-weight: bold;"> Tomato Ketchup, No, 2.</p> +<p>Skin the tomatoes, and cook them well. Press them through a sieve, +and to each five pints add three pints of good cider vinegar. Boil +slowly a long while (about two hours), until it begins to thicken; then +add one table-spoonful of ground clove, one of allspice, one of cinnamon +and one of pepper, and three grated nutmegs. Boil until very thick +(between six and eight hours), and add two table-spoonfuls of fine salt. +When thoroughly cold, bottle, cork and seal it.</p> +<p style="font-weight: bold;"> Barberry Ketchup.</p> +<p>Three quarts of barberries, stewed and strained; four quarts of +cranberries, one cupful of raisins, a large quince and four small +onions, all stewed with a quart of water, and strained. Mix these +ingredients with the barberries, and add half a cupful of vinegar, +three-fourths of a cupful of salt, two cupfuls of sugar, one +dessert-spoonful of ground dove and one of ground allspice, two +table-spoonfuls of black pepper, two of celery seed, and one of ground +mustard, one tea-spoonful of cayenne, one of cinnamon and one of ginger, +and a nutmeg. Let the whole boil one minute. If too thick, add vinegar +or water. With the quantities given, about three quarts of ketchup can +be made.<br> +<br> +</p> +<p style="font-weight: bold;"><big><big><a name="POTTING"></a> POTTING.</big></big></p> +<p>For potting, one should have small stone or earthen jars, a little +larger at the top than at the bottom, so that the meat may be taken out +whole, and then cut in thin slices. All kinds of cooked meats and fish +can be potted. The meat must, of course, be well cooked and tender, so +that it can be readily pounded to a paste. Of the fish, salmon and +halibut are the best for potting. When the potted meat or fish is to be +served, scrape off all the butter, run a knife between the meat and the +jar, and, when the meat is loosened, turn it out on a dish. Cut it in +thin slices, and garnish with parsley; or, serve it whole, and slice it +at the table. The butter that covered meats can be used for basting +roasted meats, and that which covered fish can be used for basting +baking fish.</p> +<p style="font-weight: bold;"> Beef.</p> +<p>Three pounds of the upper part of the round of beef, half a cupful +of butter, one table-spoonful of salt, one-fourth of a teaspoonful of +pepper, a speck of cayenne, one-eighth of a teaspoonful of mace, the +same quantity of clove, a bouquet of sweet herbs, three table-spoonfuls +of water. Cut the meat in small pieces and put it in a jar with the +water, herbs and seasoning. Mix one cupful of flour with water enough to +make a stiff paste. Cover the mouth of the jar with paper, and spread +over this the paste. Place the jar in a pan of hot water and put in a +moderate oven for five hours. Take up and remove the cover and herbs. +Pound the meat to a paste, add half of the butter to it, and when +thoroughly mixed, pack solidly in small jars. Melt the remainder of the +butter and pour it over the meat. Paste paper over the jars, put on the +covers, and set away in a cool, dry place. Veal may be potted in the +same manner, omitting the clove.</p> +<p style="font-weight: bold;"> Chicken.</p> +<p>One quart of cold roasted chicken, one cupful of cold boiled ham, +four table-spoonfuls of butter, a speck of cayenne, a slight grating of +nutmeg, and two teaspoonfuls of salt. Free the chicken of skin and +bones. Cut it and the ham in fine pieces. Chop, and pound to a paste. +Add the butter and seasoning, and pack solidly in small stone pots. +Cover these, and place them in a pan of hot water, which put in a +moderate oven for one hour. When the meat is cold, cover with melted +butter, and put away in a cool, dry place.</p> +<p style="font-weight: bold;"> Tongue.</p> +<p>Pound cold boiled tongue to a paste, and season with salt, pepper +and a speck of cayenne. To each pint of the paste add one table-spoonful +of butter and one teaspoonful of mixed mustard. Pack closely in little +stone jars. Place these in a moderate oven in a pan of hot water. Cook +half an hour. When cool, cover the tongue with melted butter. Cover, and +put away.</p> +<p style="font-weight: bold;"> Ham.</p> +<p>Cut all the meat, fat and lean, from the remains of a boiled ham, +being careful not to mix with it either the outside pieces or the +gristle. Chop very fine, and pound to a paste with the vegetable masher. +To each pint of the paste add one teaspoonful of mixed mustard and a +speck of cayenne, and, if there was not much fat on the meat, one +table-spoonful of butter, Pack this smoothly in small earthen jars. +Paste paper over these, and put on the covers. Place the pots in a +baking pan, which, when in the oven, should be filled with hot water. +Bake slowly two hours. Cool with, the covers on. When cold, take off the +covers and pour melted butter over the meat. Cover again, and set away +in a cool place. The ham will keep for months. It is a nice relish for +tea, and makes delicious sandwiches.</p> +<p style="font-weight: bold;"> Marbled Veal.</p> +<p>Trim all the roots and tough parts from a boiled pickled tongue, +which chop and pound to a paste. Have two quarts of cold roasted or +boiled veal chopped and pounded to a paste. Mix two table-spoonfuls of +butter and a speck of cayenne with the tongue, and with the veal mix +four table-spoonfuls of butter, one of salt, one-fourth of a teaspoonful +of pepper and a speck of mace. Butter a deep earthen dish. Put a layer +of the veal in it and pack down solidly; then put spoonfuls of the +tongue here and there on the veal, and fill in the spaces with veal. +Continue this until all the meat has been used, and pack very solidly. +Cover the dish, and place it in the oven in a pan of water. Cook one +hour. When cold, pour melted butter over it. Cover, and set away.</p> +<p style="font-weight: bold;"> Fish.</p> +<p>Take any kind of cooked fish and free it of skin and bones. To each +quart of fish add one table-spoonful of essence of anchovy, three of +butter, two teaspoonfuls of salt, a little white pepper and a speck of +cayenne. Pound the fish to a paste before adding the butter and anchovy. +When all the ingredients are thoroughly mixed, pack the fish closely in +little size jars. Place these in a pan of water and put in a moderate +oven. Cook forty-five minutes. When cold, pour melted butter over the +fish. Paste paper over the top, and set way.</p> +<p style="font-weight: bold;"> Lobster.</p> +<p>Prepare and pot lobster the same as fish. If there is "coral" in the +lobster, pound it with the meat.</p> +<p style="font-weight: bold;"> Mackerel.</p> +<p>Nine pounds of small mackerel (about twenty-five in number), one +ounce of whole cloves, one of pepper-corns, one of whole allspice, six +teaspoonfuls of salt, three pints of vinegar. Wash the mackerel and pack +them in small, deep earthen or stone pots. Three will be needed for the +quantities given. Divide the spice into six parts. Put each portion in a +small piece of muslin, and tie. Sprinkle two teaspoonfuls of salt on the +fish in each pot, and put two of the little bags of spice in each pot. +Cover the fish with the vinegar; and if there should not be enough, use +more. Cover the pots with old plates, and place in a moderate oven. Bake +the fish four hours. Cool, and put away in the pots in which they were +baked. They will keep five or six months. Where oil is liked, half a +cupful can be added to each pot with the vinegar. Any kind of small fish +can be potted in this manner.</p> +<p style="font-weight: bold;"> Smelts.</p> +<p>Six dozen smelts, one pint of olive oil, three pints of vinegar, or +enough to cover the smelts; three table-spoonfuls of salt. Spice the +same as potted mackerel, and prepare and cook the same as mackerel. More +or less oil can be used. Smelts are almost as nice as sardines.<br> +</p> +<p><br> +<big><big><span style="font-weight: bold;"><a name="BREAKFAST"></a> +BREAKFAST AND TEA.</span></big></big></p> +<p style="font-weight: bold;"> Meat Hash.</p> +<p>Chop rather fine any kind of cold meat; corned beef is, however, the +best. To each pint add one pint and a half of cold boiled potatoes, +chopped fine; one table-spoonful of butter and one cupful of stock; or, +if no stock is on hand, two-thirds of a cupful of hot water. Season with +salt and pepper to taste. Put the mixture in a frying-pan, and stir over +the fire for about eight minutes, being careful not to burn. Spread +smoothly. Cover the pan and set back where the hash will brown slowly. +It will take about half an hour. When done, fold it like an omelet and +turn on to a hot dish. Garnish with points of toast and parsley. Serve +hot. If there are no cold potatoes, the same quantity of hot mashed +potatoes may be used.</p> +<p style="font-weight: bold;"> Vegetable Hash.</p> +<p>Chop, not very fine, the vegetables left from a boiled dinner, and +season them with salt and pepper. To each quart of the chopped +vegetables add half a cupful of stock and one table-spoonful of butter. +Heat slowly in the frying-pan. Turn into a hot dish when done, and serve +immediately. If vinegar is liked, two or more table-spoonfuls of it can +be stirred into the hash while it is heating.</p> +<p style="font-weight: bold;"> Breaded Sausages.</p> +<p>Wipe the sausages dry. Dip them in beaten egg and bread crumbs. Put +them in the frying-basket and plunge into boiling fat. Cook ten minutes. +Serve with a garnish of toasted bread and parsley.</p> +<p style="font-weight: bold;"> Meat Fritters.</p> +<p>Cut any kind of cold meat into dice. Season well with salt and +pepper. Make a fritter batter. Take up some of it in a large spoon, put +a small spoonful of the meat in the centre, cover with batter, and slide +gently into boiling fat. Cook about one minute. Drain on brown paper, +and serve on a hot dish.</p> +<p style="font-weight: bold;"> Lyonnaise Tripe.</p> +<p>About one pound of cooked tripe, cut in small pieces; two +table-spoonfuls of butter, one of chopped onion, one of vinegar, salt, +pepper. Put the onion and butter in a frying-pan, and when the onion +turns yellow, put in the tripe. Cook five minutes. Season with the salt, +pepper and vinegar. Serve on slices of toast.</p> +<p style="font-weight: bold;"> Meat and Potato Sandwiches.</p> +<p>Any kind of cold meat, cut in slices and seasoned with salt and +pepper; four large potatoes, two eggs, salt, pepper, one-forth of a +cupful of boiling milk, one table-spoonful of butter. Have the meat cut +in thin slices and seasoned with salt and pepper. Pare, boil and mash +the potatoes. Add the milk, butter, salt, pepper and one well-beaten +egg. Cover the slices of meat on both sides with this preparation, and +dip in well-beaten egg. Put in the frying-basket and fry till a light +brown. Serve on a hot dish.</p> +<p style="font-weight: bold;"> Minced Veal and Eggs.</p> +<p>One quart of cold veal, chopped rather coarse; one teaspoonful of +lemon juice, one cupful of stock or water, two table-spoonfuls of +butter, one teaspoonful of flour, salt, pepper. Melt the butter in a +frying-pan. Add the flour to it. Stir until smooth, and add the stock +and seasoning. When it boils up, add the chopped veal. Heat thoroughly, +and dish on slices of toast. Put a dropped egg in the centre of each +slice, and serve very hot.</p> +<p style="font-weight: bold;"> Mutton, Réchauffé.</p> +<p>Cut cold roasted or boiled mutton in slices about half an inch +thick, and cover both sides with sauce made in this way: Put two +table-spoonfuls of butter in the frying-pan, and when melted, add one of +flour. Stir until smooth. Add, gradually, one cupful of stock, and two +table-spoonfuls of glaze. Boil for one minute, and stir in the yolks of +two eggs. Season with salt, pepper and one table-spoonful of lemon +juice, and remove from the fire at once. Season the mutton with salt and +pepper, and as soon as the sauce begins to cool, dip both sides of the +slices in it, and roll them in fine bread crumbs. Beat one whole egg +and the two whites together. Dip the sauced mutton in this and again in +the crumbs. Fry in boiling fat for two minutes. Drain on brown paper, +and serve with either tomato, Tartare or Hollandaise sauce. Any kind of +cold meat can be served in this manner.</p> +<p style="font-weight: bold;"> Chicken In Jelly.</p> +<p>A little cold chicken (about one pint), one cupful of water or +stock, one-fifth of a box of gelatine, half a teaspoonful of curry +powder, salt, pepper. Cut the meat from the bones of a chicken left from +dinner. Put the bones on with water to cover, and boil down to one +cupful Put the gelatine to soak in one-fourth of a cupful of cold water. +When the stock is reduced as much as is necessary, strain and season. +Add the curry and chicken. Season, and simmer ten minutes; then add the +gelatine, and stir on the table until it is dissolved. Turn all into a +mould, and set away to harden. This makes a nice relish for tea or +lunch. If you have mushrooms, omit the curry, and cut four of them into +dice. Stir into the mixture while cooking. This dish can be varied by +using the whites of hard-boiled eggs, or bits of boiled ham. To serve: +Dip the mould in warm water, and turn out on the dish. Garnish with +parsley.</p> +<p style="font-weight: bold;"> Chicken Cutlets.</p> +<p>Season pieces of cold chicken or turkey with salt and pepper. Dip in +melted butter; let this cool on the meat, and dip in beaten egg and in +fine bread crumbs. Fry in butter till a delicate brown. Serve on slices +of hot toast, with either a white or curry sauce poured around. Pieces +of cold veal make a nice dish, if prepared in this manner.</p> +<p style="font-weight: bold;"> Broiled Liver.</p> +<p>Cut in slices and dip in melted butter, and lightly in flour. Broil +over a bright fire eight or ten minutes.</p> +<p style="font-weight: bold;"> Liver, Fried in Crumbs.</p> +<p>Season slices with salt and pepper. Dip in beaten egg and very fine +cracker crumbs. Fry six minutes in boiling lard.</p> +<p style="font-weight: bold;"> Liver and Bacon.</p> +<p>Cut in slices, season with salt and pepper, and cut again into small +squares. Place on a skewer pieces of liver and bacon, alternating. Fry +five minutes in boiling fat. Slip off of the skewer on to toasted bread, +and serve immediately.</p> +<p style="font-weight: bold;"> Liver, Sauté.</p> +<p>Cut the liver in <i>thin</i> slices. Season with salt and pepper. +Heat together in a small frying-pan two table-spoonfuls of butter and a +large one of flour. Lay in the liver, and brown it on both sides. Add a +teaspoonful of chopped parsley, two table-spoonfuls of water and one of +wine. Taste to see if salt enough. Boil up once, and serve.</p> +<p style="font-weight: bold;"> Liver, Sauté, with Piquant Sauce.</p> +<p>Cut the liver in slices about one-third of an inch thick, and if +beef liver, let it stand in warm water ten minutes (calves' livers will +not need this). Drain dry, and put in the frying-pan with enough beef or +pork drippings to prevent its sticking, and cook very slowly for eight +minutes, turning constantly. Take up on a hot dish and pour a piquant +sauce over it. Serve immediately.</p> +<p style="font-weight: bold;"> Curry of Liver.</p> +<p>Cut the liver in small, thin pieces, and for every pound have four +table-spoonfuls of butter, two slices of onion, two table-spoonfuls of +flour, a speck of cayenne, salt, pepper, one teaspoonful of curry +powder. Let the butter get hot; then cook the liver in it slowly for +four minutes. Add the flour and other ingredients. Cook two minutes, and +add, slowly, one cupful of stock. Let this boil up. Dish, and serve.</p> +<p style="font-weight: bold;"> Chicken Livers, Sauté.</p> +<p>Wash and wipe six livers. Put two table-spoonfuls of butter in the +frying-pan, and when hot, add a large slice of onion, which cook slowly +ten minutes, and then take out. Dredge the livers with salt, pepper and +flour, and fry for ten minutes in the butter; add one teaspoonful of +flour, and cook a minute longer. Pour in half a cupful of stock, one +tea-spoonful of lemon juice, one of vinegar and one-fourth of a spoonful +of sugar, and boil up once. Serve with a garnish of toasted bread.</p> +<p style="font-weight: bold;"> Chicken Livers and Bacon.</p> +<p>Cut the livers in pieces the size of a half dollar, and have thin +slices of bacon of the same size. Nearly fill a small wire skewer with +these, alternating. Place in the frying basket and plunge into boiling +fat for about one minute. Serve on the skewers, or on toast, with thin +slices of lemon for a garnish. Or, the skewers can be rested on the +sides of a narrow baking pan and placed in a hot oven for five minutes. +Serve as before. The livers of all other kinds of poultry can be cooked +the same as chicken.</p> +<p style="font-weight: bold;"> Chicken Livers in Papillotes.</p> +<p>Wash the livers and drop them into boiling water for one minute. +Take them up; and when drained, split them. For eight livers put two +table-spoonfuls of butter in the frying-pan, and when hot, add one +table-spoonful of flour. Stir until smooth; then gradually add half a +cupful of cold water. Stir into this two spoonfuls of glaze, if you have +it. Season with pepper and salt, and stir into the sauce half a cupful +of finely-chopped ham. Spread this mixture on the livers, place them in <i>papillotes</i> +the same as cutlets, lay them in a pan, and put in a slow oven for +fifteen minutes. Have little squares of toast or of fried brown bread. +Heap these in the centre of a hot dish, and arrange the livers around +them. Serve very hot.</p> +<p style="font-weight: bold;"> Stewed Kidneys.</p> +<p>Cut the kidneys in thin round slices. Cover them with cold water and +let them stand half an hour; then wash them clean, and put them in a +stew-pan with one quart of water or stock, a clove, two table-spoonfuls +of onion juice, and salt and pepper. Simmer two hours. Put one +table-spoonful of butter in the frying-pan, and when hot, add one of +flour. Stir until it is brown and smooth, and add to the kidneys. Put a +small bouquet of sweet herbs in the stew-pan, and simmer half an hour +longer. Taste to see if seasoned enough; if not, add more salt and +pepper, and, if you like, one table-spoonful of lemon juice. Take out +the bouquet, and serve. This dish can be prepared any time in the day, +as it is quite as good warmed over as when first prepared.</p> +<p style="font-weight: bold;"> Kidneys, Sauté.</p> +<p>Skin, wash and wipe the kidneys, cut in thin, round slices, and +season with salt and pepper. Put one table-spoonful of butter and half a +table-spoonful of flour in the frying-pan, and when hot, put in the +kidneys. Stir two minutes, then add half a cupful of stock or water. +When the dish boils up, add half a table-spoonful of lemon juice. Serve +with a garnish of points of toast.</p> +<p style="font-weight: bold;"> Broiled Kidneys.</p> +<p>Skin, wash, wipe and split sheep's or lambs' kidneys. Run a small +skewer through each, to keep it open. Season with salt and pepper, dip +in melted butter and in flour, place in the double broiler and cook six +minutes over a bright fire. Serve on a hot dish.</p> +<p style="font-weight: bold;"> Kidneys à la Maître +d'Hôtel.</p> +<p>Split and cut in two, lengthwise, lambs' or sheep's kidneys. Wash +and wipe them. Season with salt and pepper, and dip in melted butter and +fine bread crumbs. Run a small skewer through each, to keep it open. Put +them in the double broiler and cook about six minutes over a bright +fire. Serve on a hot dish with <i>maître d'hôtel</i> butter.</p> +<p style="font-weight: bold;">Ham and Eggs on Toast.</p> +<p>Chop fine the trimmings from cold boiled or roasted ham. Toast and +butter slices of stale bread. Spread the ham on these, and place in the +oven for about three minutes. Beat six eggs with half a cupful of milk, +a little pepper and one teaspoonful of salt. Put this mixture in a +sauce-pan with two table-spoonfuls of butter, and stir over the fire +until it begins to thicken. Take off, and beat for a moment; then spread +on the ham and toast. Serve immediately.</p> +<p><br> +<span style="font-weight: bold;"> Ham Croquettes.</span></p> +<p>One cupful of finely-chopped cooked ham, one of bread crumbs, two of +hot mashed potatoes, one large table-spoonful of butter, three eggs, a +speck of cayenne. Beat the ham, cayenne, butter, and two of the eggs +into the potato. Let the mixture cool slightly, and shape it like +croquettes. Roll in the bread crumbs, dip in beaten egg and again in +crumbs, put in the frying-basket and plunge into boiling fat. Cook two +minutes. Drain, and serve.</p> +<p style="font-weight: bold;">Canapees.</p> +<p>After cutting the crust from a loaf of stale bread, cut the loaf in +very thin slices, and toast to a delicate brown. Butter lightly, and +spread with any kind of potted meat or fish. Put two slices together, +and, with a sharp knife, cut them in long strips. Arrange these +tastefully on a dish and serve at tea or evening parties. Sardines may +be pounded to a paste and mixed with the yolks of hard-boiled eggs, also +pounded to a paste, and used instead of potted meats. In this case, the +slices of bread may be fried in salad oil.</p> +<p style="font-weight: bold;">Welsh Rare-Bit.</p> +<p>Half a pound of cheese, two eggs, a speck of cayenne, a +table-spoonful of butter, one teaspoonful of mustard, half a teaspoonful +of salt, half a cupful of cream. Break the cheese in small pieces and +put it and the other ingredients in a bright sauce-pan, which put over +boiling water. Stir until the cheese melts; then spread the mixture on +slices of crisp toast. Serve immediately. A cupful of ale or beer can be +used instead of the cream.</p> +<p style="font-weight: bold;"> Welsh, Rare-Bit, No. 2.</p> +<p>Grate one pint of cheese. Sprinkle on it half a teaspoonful of +mustard, one-fourth of a teaspoonful of salt and a speck of cayenne. +Heap this on slices of buttered toast. Put in the hot oven for a few +moments, and when the cheese begins to melt, serve at once.</p> +<p style="font-weight: bold;"> Corn Pie.</p> +<p>Four ears of cold boiled corn, two eggs, one table-spoonful of +butter, one of flour, half a cupful of milk, half a teaspoonful of salt, +a little pepper. Cut the corn from the cobs. Mix the milk, gradually, +with the flour. Beat the yolks and whites of the eggs separately, and +add them and the other ingredients to the flour and milk. The butter +should be melted. Bake twenty minutes in two squash pie plates. This is +a dish for breakfast.</p> +<p style="font-weight: bold;"> Hominy.</p> +<p>Wash a cupful of hominy in two waters; then stir it into one quart +of boiling water, with a teaspoonful of salt, and boil from thirty to +sixty minutes. The latter time is the better. Be careful that the hominy +does not burn. It can be used more than oatmeal, as it is good with any +kind of meat. It is appropriate for any meal, and is nice eaten warm or +cold with milk.</p> +<p style="font-weight: bold;"> Oatmeal.</p> +<p>Oatmeal, Indian meal and hominy an require two things for +perfection--plenty of water when put on to boil, and a long time for +boiling. Have about two quarts of boiling water in a large stew-pan, and +into it stir a cupful of oatmeal, which has been wet with cold water. +Boil one hour, stirring often, and then add half a spoonful of salt, and +boil an hour longer. If it should get too stiff, add more boiling water; +or, if too thin, boil a little longer. You cannot boil too much. The +only trouble in cooking oatmeal is that it takes a long time, but surely +this should not stand in the way when it is so much better for having +the extra time. If there is not an abundance of water at first the +oatmeal will not be very good, no matter how much maybe added during the +cooking. Cracked wheat is cooked in the same way.</p> +<p style="font-weight: bold;"> Strawberry Short-Cake.</p> +<p>One pint of flour, measured before sifting; one teaspoonful of cream +of tartar, half a teaspoonful of soda, one-fourth of a teaspoonful of +salt, two table-spoonfuls of sugar, four of butter, one tea-cupful of +milk. Mix the other dry ingredients with the flour, and rub through a +sieve. Rub the butter into the mixture, and add the milk. Butter two tin +squash-pie plates. Spread the mixture in them, and bake in a quick oven +from eighteen to twenty minutes. Mash one quart of strawberries with +three-fourths of a cupful of sugar. When the cakes are taken from the +oven, split and butter them, and put half of the strawberries and sugar +in each cake. Serve immediately. </p> +<p style="font-weight: bold;">Sweet Strawberry Short-Cake.</p> +<p>Three eggs, one cupful of sugar, two of flour, one table-spoonful of +butter, one scant teaspoonful of cream of tartar, a small half +teaspoonful of soda. Beat the butter and sugar together. Add the eggs, +well beaten. Mix the soda and cream of tartar with the flour, and rub +through a sieve. Stir into the beaten egg and sugar. Bake in deep tin +plates. Four can be filled with the quantities given. Have three pints +of strawberries mixed with a cupful of sugar. Spread a layer of +strawberries on one of the cakes, lay a second cake over this, and cover +with berries. Or, a mèringue, made with the white of an egg and a +table-spoonful of powdered sugar, may be spread over the top layer of +strawberries,<br> +<br> +</p> +<p style="font-weight: bold;"><big><a name="20MUFFINS"></a> MUFFINS AND +CAKES.</big></p> +<p style="font-weight: bold;">English Muffins.</p> +<p> One quart of flour, one teaspoonful of salt, one-third of a cake of +compressed yeast, or one-third of a cupful of liquid yeast; one cupful +and a half of water. Have the water blood warm. Dissolve the yeast in +one-third of a cupful of cold water. Add it and the salt to the warm +water, and gradually stir into the flour. Beat the dough thoroughly; +cover, and let it rise in a warm place until it is spongy (about five +hours). Sprinkle the bread board with flour. Shape the dough into balls +about twice the size of an egg, and drop them on the floured board. When +all the dough has been shaped, roll the balls into cakes about one-third +of an inch thick. Lay these on a warm griddle, which has been lightly +greased, and put the griddle on the back of the stove, where there is +not much heat. When the cakes have risen a little, draw the griddle +forward and cook them slowly, turning often, to keep the flat shape. It +will take about twenty minutes for them to rise on the griddle, and +fifteen to cook. Tear them apart, butter them, and serve.</p> +<p style="font-weight: bold;"> Muffins, No. 1.</p> +<p>One quart of flour, two cupfuls of milk, half a cupful of sugar, two +eggs, two teaspoonfuls of cream of tartar, one of soda, half a +teaspoonful of salt, butter the size of an egg. Mix the other dry +ingredients with the flour, and rub through a sieve. Melt the butter +with four table-spoonfuls of boiling water. Beat the eggs light, and add +the milk. Stir into the flour, and add the butter. Beat thoroughly. Bake +in buttered muffin pans from twenty-five to thirty minutes, in a quick +oven.</p> +<p style="font-weight: bold;"> Muffins, No. 2.</p> +<p>One cupful of milk, one of flour, one teaspoonful of sugar, a scant +half teaspoonful of salt, two eggs. Beat the eggs light, and add the +milk, salt and sugar. Pour gradually on the flour. Beat till light and +smooth. Pour into buttered muffin pans and bake in a <i>hot</i> oven for +twenty minutes.</p> +<p style="font-weight: bold;"> Raised Muffins.</p> +<p>One pint of warm milk, half a cake of compressed yeast, or half a +cupful of liquid yeast; one quart of flour, one table-spoonful of +butter. Beat two eggs well, and add them and the salt, butter and yeast +to the milk. Stir gradually into the flour. Beat until the batter is +light and smooth. Let it rise four hours in a warm place. Fill buttered +muffin pans two-thirds to the top with the batter, and let them stand +until the batter has risen to the brim. Bake half an hour.</p> +<p style="font-weight: bold;"> Graham Muffins.</p> +<p>Into a bowl put one and a half pints of Graham, half a cupful of +sugar, and a teaspoonful of salt. Into a sieve put half a pint of flour, +a teaspoonful of saleratus and two of cream of tartar. Mix thoroughly +with the flour, and sift on to the material in the bowl. Mix all +thoroughly while dry, and add two well-beaten eggs and a pint of milk. +Fill muffin cups about two-thirds to the top, and bake in a quick oven.</p> +<p style="font-weight: bold;"> Raised Graham Muffins.</p> +<p>These are made the same as Graham bread. Fill tin muffin pans +two-thirds to the brim and let the mixture rise to the top. This will +take an hour. Bake in a rather quick oven for twenty minutes.</p> +<p style="font-weight: bold;"> Corn Muffins.</p> +<p>One pint of flour, one of Indian meal, one-third of a cupful of +sugar, one teaspoonful of soda, two of cream of tartar, two eggs, a pint +of milk, one table-spoonful of melted butter. Mix the dry ingredients +together, and sift them. Beat the eggs light, add the milk to them, and +stir into the dry ingredients. Bake twenty minutes in buttered muffin +pans. Two dozen muffins can be made with the quantities given.</p> +<p style="font-weight: bold;"> Fried Indian Muffins.</p> +<p>One pint of Indian meal, one pint of <i>boiling</i> water, two eggs, +one teaspoonful of salt, one table-spoonful of sugar, one heaping +table-spoonful of flour. Pour the boiling water gradually on the meal, +salt and sugar. Beat thoroughly, and set away in a cool place. In the +morning add the eggs, well beaten, and the flour. Dip a table-spoon in +cold milk, fill it with batter, and drop this into boiling fat Cook ten +minutes.</p> +<p style="font-weight: bold;"> Corn Cake.</p> +<p>One quart of milk, one pint of Indian meal, two eggs, one +teaspoonful of salt, butter the size of an English walnut. Let the milk +come to a boil, and gradually pour it on the meal Add the butter and +salt, and beat well, and set away in a cool place. Do this at night. In +the morning beat thoroughly. Beat the eggs well, and add them. Pour the +mixture into buttered deep earthen plates. Bake from twenty to thirty +minutes. Success depends upon a good, beating of the cake in the morning.</p> +<p style="font-weight: bold;"> Corn Cake, No. 2.</p> +<p>Two tea-cupfuls of corn meal, one of flour, three of sour milk, two +eggs, one table-spoonful of sugar, or of molasses, if you prefer; one +teaspoonful of soda, one of salt. Mix together the sugar, salt, meal and +flour. Beat the eggs light. Dissolve the soda in two table-spoonfuls of +boiling water, and pour into the sour milk. Stir well, and add to the +other mixed ingredients. Add the eggs, and mix thoroughly. Pour into +buttered tins to the depth of about an inch and a half. Bake twenty-five +minutes in a quick oven.</p> +<p style="font-weight: bold;"> Raised Corn Cake.</p> +<p>One pint of Indian meal, one pint and a half of boiling milk or +water, one table-spoonful of sugar, two of butter, an egg, one +teaspoonful of salt, one-fourth of a cake of compressed yeast or +one-fourth of a cupful of liquid yeast. Pour the boiling milk, +gradually, on the meal; then add the salt, sugar and butter, and beat +well. Set away to cool. When blood warm, add the compressed yeast, +dissolved in two table-spoonfuls of cold water, or the liquid yeast, and +the egg, well beaten. Let the batter rise five hours. Turn into buttered +pans to the depth of about two niches. Let it stand in a warm place for +half an hour, and then bake it from thirty-five to forty-five minutes.</p> +<p style="font-weight: bold;"> Thin Corn Cake.</p> +<p>One cupful of Indian meal, one-fourth of a teaspoonful of salt, +butter the size of an egg, one cupful and a half of boiling water, one +teaspoonful of sugar. Pour the boiling water on the meal, sugar and +salt. Beat thoroughly. Add the butter, and, when well mixed, spread <i>very</i> +thin on buttered tin sheets. Bake slowly for about twenty minutes.</p> +<p style="font-weight: bold;"> Rye Muffins.</p> +<p>One pint of rye meal, not flour; one pint of wheat flour, one pint +of milk, half a cupful of sugar, one teaspoonful of salt, one of soda, +two of cream of tartar and two eggs. Put the meal in a mixing bowl. Put +the flour and other ingredients in a sieve, and mix thoroughly, and +sift. Beat the eggs light. Add the milk to them and pour on the dry +ingredients. Beat well. Butter the muffin tins and bake twenty minutes +is a quick oven. The quantities given will make twenty-four muffins. To +make a less quantity, divide the dry mixture after it is prepared (it +can be used whenever it may be wanted if it is kept dry); then halve the +other ingredients.</p> +<p style="font-weight: bold;"> Fried Rye Muffin.</p> +<p>One cupful and a half of rye meal, one cupful and a half of flour, +one cupful of milk, two eggs, one teaspoonful of soda, two of cream of +tartar, two generous table-spoonfuls of sugar, half a teaspoonful of +salt. Put the meal in a large bowl. Put the flour, cream of tartar, +soda, sugar and salt in the sieve, and rub through on to the meal. Beat +the eggs well, add the milk to them, and stir into the dry ingredients. +Fry the same as Indian muffins.</p> +<p style="font-weight: bold;"> Rice Muffins.</p> +<p>One pint of milk, one quart of flour, one pint of boiled rice, three +eggs, two table-spoonfuls of sugar, one teaspoonful of salt, one of +soda, two of cream of tartar. Mix the sugar, salt, soda and cream of +tartar with the flour, and rub through a sieve. Beat the eggs and add to +the milk. Stir gradually into the flour. When a smooth, light paste, add +the rice. Beat thoroughly. Bake thirty-five minutes in buttered pans. +Three dozen muffins can be made from the quantities given.</p> +<p style="font-weight: bold;"> Raised Rice Muffins.</p> +<p>One pint of warm milk, two cupfuls of warm boiled rice, one quart of +bread flour, one teaspoonful of salt, two table-spoonfuls of butter, +one-third of a cake of compressed yeast. Mix the butter, rice and milk +together. Pour the mixture on the flour, and beat till a light batter is +formed. Mix the yeast with four table-spoonfuls of cold water, and add +it and the salt to the batter, which let rise over night in a cool +place. In the morning fill buttered muffin pans two-thirds to the top, +and set them in a warm place till the batter has so risen as to fill the +tins. Bake thirty-five minutes. One-third of a cupful of liquid yeast +may be substituted for the compressed yeast.</p> +<p style="font-weight: bold;"> Hominy Muffins.</p> +<p>A pint of milk, a quart of Haxall flour, one teaspoonful of salt, +two table-spoonfuls of butter, one-third of a cake of compressed yeast, +or one-third of a cupful of liquid yeast; half a cupful of hominy, +measured before cooking. Wash the hominy, and add a pint of boiling +water. Boil one hour, stirring often. Then add the milk, salt, yeast and +butter. Pour this, gradually, on the flour, beating well. Let it rise +over night In the morning put in buttered muffin pans and let rise from +half to three-quarters of an hour. Bake thirty-five minutes. The muffins +may be put to rise in the morning for tea.</p> +<p style="font-weight: bold;"> Gems.</p> +<p>One pint of flour, one of milk, an egg, half a teaspoonful of salt. +Beat the egg until light, add the milk and salt to it, and beat, +gradually, into the flour. Bake twenty minutes in hot gem pans. A dozen +cakes can be made with the quantities given.</p> +<p style="font-weight: bold;"> Hominy Drop-Cakes.</p> +<p>One pint of fresh boiled hominy (or, cold hominy may be used; if the +latter, break into grains, as lightly as possible, with a fork, and heat +in a farina kettle without adding water), one table-spoonful of water, +two eggs--whites and yolks beaten separately. Stir the yolks into the +hominy first, then the whites, and a teaspoonful of salt, if the hominy +has not been salted in cooking; or, if it has, use half a teaspoonful. +Drop, in table-spoonfuls, on well-buttered tin sheets, and bake to a +good brown in a quick oven.</p> +<p style="font-weight: bold;"> Squash Biscuit.</p> +<p>One cupful and a half of sifted squash, half a cupful of sugar, half +a cake of compressed yeast, or half a cupful of liquid yeast; one cupful +of milk, half a teaspoonful of salt, four table-spoonfuls of butter, +five cupfuls of flour. Dissolve the yeast in a scant half cupful of cold +water. Mix it and the milk, butter, sugar, salt and squash together, and +stir into the flour. Knead well, and let it rise over night In the +morning shape into biscuit. Let these rise an hour and a half, and bake +them half an hour.</p> +<p style="font-weight: bold;"> Sally Lunn.</p> +<p>One quart of flour, one generous pint of milk, two table-spoonfuls +of sugar, two eggs, three table-spoonfuls of butter, one teaspoonful of +salt, half a cake of compressed yeast. Have the milk blood warm, and add +the butter, melted; the eggs, well beaten; and the yeast, dissolved in +three table-spoonfuls of cold water. Pour, gradually, on the flour, and +beat into a smooth batter; then add the salt and sugar. Butter baking +pans, and pour in the batter to the depth of about two inches. Let it +rise two hours in a warm place. Bake half an hour.</p> +<p style="font-weight: bold;"> Snow Pancakes.</p> +<p>Half a pint of milk, an egg, an apple, pared, quartered, and chopped +very fine; a cupful and a half of flour, one-fourth of a teaspoonful of +salt, a bowl of snow. Beat the egg light, and add the milk to it. Pour +gradually on the flour, and beat until smooth and light Add the apple +and salt, and at the last moment the snow. Drop by spoonfuls into +boiling fat, and cook until a rich brown.</p> +<p style="font-weight: bold;"> Waffles.</p> +<p>One pint of sifted flour, milk enough to make a thin batter (about +two-thirds of a pint), two eggs, beaten very light; a table-spoonful of +melted butter, and a little salt. Gradually mix the milk with the flour +until there is a smooth paste; then add the salt and butter, and lastly +the eggs. Have waffle irons about as hot as a griddle for cakes, and +butter them well, or grease with pork as you would a griddle. Pour in +enough of the batter to cover an iron, and put the other side gently +down upon it. Keep over the fire about half a minute; then turn over, +and let the other side remain to the fire the same time. Remove, and +place the waffles where they will keep warm until enough are cooked to +serve.</p> +<p>Many people butter the waffles as they place them on the dish, and +others add sugar. This is very well if known to be to the taste of the +family, but it is always safe to let each suit himself at the table.</p> +<p style="font-weight: bold;"> Waffles, No. 2.</p> +<p>One pint of milk, two eggs, two table-spoonfuls of butter, one +teaspoonful of cream of tartar, half a teaspoonful of soda, one scant +pint and a half of flour. Mix the other dry ingredients with the flour, +and rub through a sieve. Beat the eggs very light. Add the milk and the +butter, which should be melted with two table-spoonfuls of boiling +water. Stir into the flour.</p> +<p style="font-weight: bold;"> Raised Waffles.</p> +<p>One pint of milk, one pint and a half of flour, an egg, a +teaspoonful of salt, one-fourth of a yeast cake, or one-fourth of a +cupful of liquid yeast. Dissolve the yeast in two table-spoonfuls of +cold water. Have the milk blood warm, and add to it the yeast, salt and +the egg, well beaten. Stir gradually into the flour. Cover, and let it +rise four hours. Cook as usual.</p> +<p style="font-weight: bold;"> Indian Waffles.</p> +<p>Half a cupful of Indian meal, two cupfuls of boiling milk, two eggs, +one generous cupful of flour, one table-spoonful of butter, half a +teaspoonful of baking powder, half a teaspoonful of salt. Pour the +boiling milk on the meal and butter. Beat well, and set away to cool. +Mix the other dry ingredients with, the flour, and sift. Beat the eggs, +and add them and the flour to the cold mixture.</p> +<p style="font-weight: bold;"> Rice Waffles.</p> +<p>Stir two cupfuls of boiled rice into the mixture for waffles, No. 2. +Hominy waffles can be made in the same way.</p> +<p style="font-weight: bold;"> Flannel Cakes.</p> +<p>One cupful of Indian meal, two of flour, three of boiling milk, +one-fourth of a yeast cake, or one-fourth of a cupful of liquid yeast; +one teaspoonful of salt, one table-spoonful of sugar, two of butter. +Have the milk boiling, and pour it on the meal and butter. When cool, +add the flour, salt, sugar and the yeast, which has been dissolved in +four table-spoonfuls of cold water. Let the mixture rise over night. Fry +like griddle-cakes.</p> +<p style="font-weight: bold;"> Graham Griddle-Cakes.</p> +<p>Two cupfuls of Graham, one of flour, two and a half of milk, one +table-spoonful of sugar, one teaspoonful of salt, one of cream of +tartar, half a teaspoonful of soda, two eggs. Let half the milk come to +a boil. Pour it on the Graham, and stir until perfectly smooth; then add +the cold milk, and set away to cool. Mix the other dry ingredients with +the flour, and rub through a sieve. Add with the eggs, well beaten, to +the Graham and milk. Rye griddle-cakes are made the same way.</p> +<p style="font-weight: bold;"> Squash Griddle-Cakes.</p> +<p>One pint of flour, nearly a pint of milk, two eggs, one tea-spoonful +of cream of tartar, half as much soda, four table-spoonfuls of sugar, +one teaspoonful of salt, two cupfuls of sifted squash. Mix the flour +with the other dry ingredients, and rub through a sieve. Beat the eggs +well, add them and the milk to the squash, and pour on the flour. Beat +till smooth and light. This gives a thin batter. If the cakes are liked +thick a little more flour may be used. Fry as usual.<br> +<br> +<span style="font-weight: bold;"> Indian Griddle-Oakes.</span></p> +<p>One cupful of Indian meal, one of flour, three of boiling milk, two +eggs, one teaspoonful of salt, one of cream of tartar, half a +teaspoonful of soda, two table-spoonfuls of sugar. Have the milk +boiling, and, gradually, pour it on the meal. Put the other dry +ingredients with the flour, and rub through a sieve. When the scalded +meal is cool, add to it the flour and the eggs, well beaten.</p> +<p style="font-weight: bold;"> Hominy Griddle-Cakes.</p> +<p>To a pint of warm boiled hominy add a pint of milk or water and a +pint of flour. Beat two or three eggs and stir into the batter with a +little salt Fry as any other griddle-cakes. They are delicious.<br> +<br> +</p> +<p style="font-weight: bold;"><big><a name="20EGGS"></a> EGGS.</big></p> +<p style="font-weight: bold;"> Omelets.</p> +<p>There is no better form in which to serve eggs than as an omelet, +but so few people make a good omelet that that is one of the last things +the inexperienced housekeeper or cook will attempt. Yet the making is a +simple operation, the cause of failure usually being that the pan for +cooking is not hot enough, and too much egg is put in at one time. When +there is too much egg in the pan, one part will be cooked hard before +the other is heated through. A pan measuring eight inches in diameter +will cook an omelet made with four eggs; if more eggs are used, a larger +pan is necessary.</p> +<p style="font-weight: bold;"> Plain Omelet.</p> +<p>Four eggs, one teaspoonful of salt, two table-spoonfuls of milk, one +table-spoonful of butter. Beat the eggs with a Dover, or any other good +egg beater, and add the salt and milk. Have the pan <i>very hot</i>. +Put in the spoonful of butter and pour in the beaten egg. Shake +vigorously on the hottest part of the stove until the egg begins to +thicken; then let it stand a few seconds to brown. Run the knife between +the sides of the omelet and the pan, fold, and turn on a <i>hot</i> +dish. Serve without delay.</p> +<p style="font-weight: bold;"> Quaker Omelet.</p> +<p>A Quaker omelet is a handsome and sure dish when care is taken in +the preparation. Three eggs, half a cupful of milk, one and a half +table-spoonfuls of corn-starch, one tea-spoonful of salt, one +table-spoonful of butter. Put the omelet pan, and a cover that will fit +closely, on to heat. Beat well together the yolks of the eggs, the +corn-starch and the salt. Beat the whites to a stiff froth. Add to the +well-beaten yolks and corn-starch. Stir all together very thoroughly, +and add the milk. Put the butter in the hot pan. When melted, pour in +the mixture. Cover, and place on the stove where it will brown, but not +burn. Cook about seven minutes. Fold, turn on a hot dish, and serve with +cream sauce poured around it. If the yolks and corn-starch are +thoroughly beaten, and if, when the stiff whites are added, they are +well mixed, and the pan and cover are very hot, there can hardly be +failure.</p> +<p style="font-weight: bold;"> Cheese Omelet.</p> +<p>Make the same as plain omelet, and as soon as it begins to thicken, +sprinkle in three table-spoonfuls of grated cheese.</p> +<p style="font-weight: bold;"> Ham Omelet.</p> +<p>The same as plain omelet, and add three table-spoonfuls of cooked +ham, chopped rather fine, as soon as it begins to thicken.</p> +<p style="font-weight: bold;"> Chicken Omelet.</p> +<p>The same as plain omelet, and, just before folding, add one cupful +of cooked chicken, cut rather fine, and warmed in cream sauce.</p> +<p style="font-weight: bold;"> Jelly Omelet.</p> +<p>A jelly omelet is made like the others, and, just before folding, +spread with any kind of jelly (currant or grape is the best, however). +Fold quickly, and serve.</p> +<p style="font-weight: bold;"> Savory Omelet.</p> +<p>This is made like a plain omelet, with the addition of salt and one +table-spoonful of chopped parsley. A little grated onion may be used +also, if you like it.</p> +<p style="font-weight: bold;"> Fish Omelet.</p> +<p>Boil a shad roe twenty minutes in salt and water. Chop it fine, and +add to it a cupful of any kind of cold fish, broken fine. Season with +salt and pepper, and warm in a cupful of cream sauce. Make a plain +omelet with six eggs. When ready to fold, spread the prepared fish on +it. Roll up, dish, and serve immediately.</p> +<p style="font-weight: bold;"> Corn Omelet.</p> +<p>One pint of cold boiled corn, four eggs, half a cupful of milk, one +teaspoonful and a half of salt, a little pepper, three table-spoonfuls +of butter. Beat the eggs, and add to them the salt, pepper, milk and +corn. Fry like a plain omelet.</p> +<p style="font-weight: bold;"> Baked Omelet.</p> +<p>One pint and a half of milk, four eggs, one table-spoonful of flour, +one of butter, one teaspoonful of salt. Let the milk come to a boil. Mix +the butter and flour together. Pour the boiling milk on the mixture, +which then cook five minutes, stirring all the while. Put away to cool. +When cooled, add the salt and the eggs, the yolks and whites having been +beaten separately. Pour into a buttered dish, and bake twenty minutes in +a quick oven. Serve at once. The dish should hold a little more than a +quart.</p> +<p style="font-weight: bold;"> Dropped Eggs,</p> +<p>Have one quart of boiling water and one table-spoonful of salt in a +frying-pan. Break the eggs, one by one, into a saucer, and slide +carefully into the salted water. Cook until the white is firm, and lift +out with a griddle-cake turner and place on toasted bread. Serve +immediately.</p> +<p style="font-weight: bold;"> Scrambled Eggs.</p> +<p>Four eggs, one table-spoonful of butter, half a teaspoonful of salt. +Beat the eggs, and add the salt to them. Melt the butter in a sauce-pan. +Turn in the beaten eggs, stir quickly over a hot fire for one minute, +and serve.</p> +<p style="font-weight: bold;"> Poached Eggs.</p> +<p>Two eggs, two table-spoonfuls of milk, half a teaspoonful of salt, +half a teaspoonful of butter. Beat the eggs, and add the salt and milk. +Put the butter in a small sauce-pan, and when it melts, add the eggs. +Stir over the fire until the mixture thickens, being careful not to let +it cook hard. About two minutes will cook it. The eggs, when done, +should be soft and creamy. Serve immediately.</p> +<p style="font-weight: bold;"> Soft-boiled Eggs.</p> +<p>Place the eggs in a warm saucepan, and cover with <i>boiling</i> +water. Let them stand where they will keep hot, but <i>not</i> boil, for +ten minutes. This method will cook both whites and yolks.</p> +<p style="font-weight: bold;"> Soft-boiled Eggs, No. 2.</p> +<p>Put the eggs in boiling water, and boil three minutes and a half. By +this method the white of the egg is hardened so quickly that the heat +does not penetrate to the yolk until the last minute, and consequently +the white is hard and the yolk hardly cooked enough. The first method +is, therefore, the more healthful.</p> +<p style="font-weight: bold;"> Hard-boiled Eggs.</p> +<p>Put the eggs in hot water to cover, and boil twenty minutes. Ten +minutes will boil them hard, but they are not so digestible as when +boiled twenty. Ten minutes makes the yolks hard and soggy; twenty makes +them light and mealy.</p> +<p style="font-weight: bold;"> Spanish Eggs.</p> +<p>Cook one cupful of rice thirty minutes in two quarts of boiling +water, to which has been added one table-spoonful of salt. Drain through +a colander, and add one table-spoonful of butter. Spread very lightly on +a hot platter. On the rice place six dropped eggs, and serve.</p> +<p style="font-weight: bold;"> Eggs Sur Le Plat.</p> +<p>Little stone china dishes come expressly for this mode of serving +eggs. Heat and butter the dish, and break into it two eggs, being +careful not to break the yolks. Sprinkle lightly with salt and pepper, +and drop on them half a teaspoonful of butter, broken in small pieces. +Place in a moderately-hot oven until the white is set, which will be in +about five minutes. There should be a dish for each person. The flavor +can be changed by sprinkling a little finely-chopped ham or parsley on +the plate before putting in the eggs.</p> +<p style="font-weight: bold;"> Creamed Eggs.</p> +<p>Boil six eggs twenty minutes. Make one pint of cream sauce. Have six +slices of toast on a hot dish. Put a layer of sauce on each one, and +then part of the whites of the eggs, cut in thin strips; and rub part of +the yolks through a sieve on to the toast. Repeat this, and finish with +a third layer of sauce. Place in the oven for about three minutes. +Garnish with parsley, and serve.</p> +<p style="font-weight: bold;"> Stuffed Eggs.</p> +<p>Cut six hard-boiled eggs in two. Take out the yolks and mash them +fine. Add two teaspoonfuls of butter, one of cream, two or three drops +of onion juice, and salt and pepper to taste. Mix all thoroughly. Fill +the eggs from the mixture, and put them together. There will be a little +filling left, to which add a well-beaten egg. Cover the other eggs with +this last preparation, and roll in cracker crumbs. Fry in <i>boiling</i> +lard till a light brown.</p> +<p style="font-weight: bold;"> Scotch Eggs.</p> +<p>One cupful of cooked lean ham, chopped very fine; one-third of a +cupful of stale bread crumbs, one-third of a cupful of milk, half a +teaspoonful of mixed mustard, cayenne enough to cover a silver five-cent +piece, one raw egg, and six hard-boiled. Cook the bread and milk +together until a smooth paste. Add to the ham, and add the seasoning and +raw egg. Mix thoroughly. Break the shells from the hard-boiled eggs, and +cover with this mixture. Put in a frying basket, and plunge into boiling +fat for two minutes. These are nice for lunch, tea, or picnics.</p> +<p style="font-weight: bold;"> Eggs, Brouillé.</p> +<p>Six eggs, half a cupful of milk, or, better still, of cream; two +mushrooms, one teaspoonful of salt, a little pepper, three +table-spoonfuls of butter, a slight grating of nutmeg. Cut the mushrooms +into dice, and fry them for one minute in one table-spoonful of the +butter. Beat the eggs, salt, pepper, and cream together, and put them in +a saucepan. Add the butter and mushrooms to these ingredients. Stir +over a moderate heat until the mixture begins to thicken. Take from the +fire and beat rapidly until the eggs become quite thick and creamy. Have +slices of toast on a hot dish. Heap the mixture on these, and garnish +with points of toast. Serve immediately.<br> +<br> +</p> +<p style="font-weight: bold;"><big><big><a name="ECONOMICAL"></a> +ECONOMICAL DISHES.</big></big></p> +<p style="font-weight: bold;"> Calf's Liver, Braised.</p> +<p>Wash and wipe a calf's liver. Lard one side of it. Cover the bottom +of the braising pan with slices of salt pork, using about a quarter of a +pound. Cut an onion and half a carrot in small pieces, and spread over +the pork. Lay the liver on this, and dredge thickly with salt, pepper +and flour. Cover the pan, and place where it will cook slowly for half +an hour. Add a bouquet of sweet herbs and three pints of stock or water. +Put the pan in a moderate oven and cook for two hours. Baste frequently +with the gravy in the pan, and salt, pepper and flour. About twenty +minutes before the liver is done, add one teaspoonful of vinegar and one +of lemon juice. Strain the gravy over the liver when it is dished.</p> +<p style="font-weight: bold;"> Beef Stew.</p> +<p>Take the bones and hard, tough parts left from a roast of beef. +Remove all the meat from the bones, and cut it in small pieces. Cut +about a quarter of a pound of the fat of the meat in very small pieces. +Put it in the stew-pan to fry. When it begins to brown, put in half a +carrot, one small turnip, and two onions, cut fine. Stir over the fire +for ten minutes. Take out the fat and vegetables, and put the bones in +the bottom of the kettle. Add the meat and the cooked vegetables, but +not the fat. Dredge well with salt, pepper, and flour, shaking in at +least half a cupful of flour. Add three pints of water, and simmer +gently one hour; then put in six potatoes, pared and cut in slices. +Simmer one hour longer. Taste to see if seasoned enough. Draw forward +where it will boil more rapidly. Stir the stew, and put in the +dumplings. Cook just ten minutes. The cover of the stew-pan must fit +tightly. There should be about two pounds of meat for this stew, not +counting the bones.</p> +<p style="font-weight: bold;"> Cold Meat with Purée of Potato.</p> +<p>Six good-sized potatoes, one table-spoonful of butter, one cupful of +boiling milk, salt and pepper to taste. Pare and boil the potatoes, and +mash light and fine. Add the butter, seasoning and boiling milk. Beat up +light, and spread on a hot platter. Lay on this handsome slices of any +kind of cold meat, and on each slice put a table-spoonful of hot gravy. +Put a little gravy around the dish, and set in the oven for five +minutes. Garnish with parsley, and serve. If there is no gravy left from +the dinner of the day before, make a pint in the following manner: Put a +quart of water with some of the hard pieces and bones of the meat, and +boil down to one pint. Put one table-spoonful of butter in a frying-pan, +and, when hot, add one table-spoonful of flour. Stir until dark brown, +and strain the broth on this. Season with salt, pepper and, if you +please, one spoonful of Halford sauce.</p> +<p style="font-weight: bold;"> Shepherds' Pie.</p> +<p>One quart of any kind of cold meat, eight large potatoes, one small +onion, one cupful of boiling milk, salt, pepper, and nearly a pint of +gravy or stock, thickened with one table-spoonful of flour. Season the +meat and put in a deep earthen dish. Grate the onion into the gravy, and +pour over the meat. Pare, boil and mash the potatoes. Add the salt, +pepper and milk and one table-spoonful of butter. Cover the pie with +this, and bake gently half an hour.</p> +<p style="font-weight: bold;"> Shepherds' Pie, No. 2.</p> +<p>Cut into dice one quart of any kind of cold meat. Mince very fine +two table-spoonfuls of salt pork, and add to the meat. Pare and cut into +dice four large uncooked potatoes; grate or chop fine one onion; chop +fine one table-spoonful of parsley. Mix, and season well with salt and +pepper, and add a large cupful of water. Put in a deep earthen dish. +Make a paste with four potatoes, two table-spoonfuls of butter, a large +cupful of boiling milk and a pint of flour. Pare, boil and mash the +potatoes; then add butter, salt and milk. When all is very light, beat +in the flour, gradually. Sprinkle the board with flour, and roll the +paste a little larger than the dish. Make a hole in the centre, to let +out the air. Cover the dish with the paste, being careful to have the +edge come inside the dish. Bake gently one hour.</p> +<p style="font-weight: bold;"> Escaloped Meat.</p> +<p>Chop the meat rather coarse. Season with salt and pepper. For one +pint of meat use half a cupful of gravy and a heaping cupful of bread +crumbs. Put a layer of the meat in an escalop dish, then gravy, then a +thin layer of crumbs; and continue this until the dish is full. The last +layer should be a thick one of crumbs. Cook in a hot oven from fifteen +to twenty minutes. All kinds of cold meat can be escaloped, but beef is +so dry that it is not so good as mutton, veal, etc,</p> +<p style="font-weight: bold;"> Curry of Cold Meat.</p> +<p>Three table-spoonfuls of butter, three teaspoonfuls of flour, one +onion, one teaspoonful of curry powder, salt, pepper, one generous pint +of stock or water, about two pounds of any kind of cold meat, cut in +thin slices. Put the butter in the frying-pan, and, when hot, add the +onion. When the onion turns yellow, add the flour and curry powder. Stir +two minutes, add the stock or water, simmer five minutes, and strain on +the meat. Simmer all together for ten minutes. Serve with a border of +rice or mashed potatoes.</p> +<p style="font-weight: bold;"> Barley Stew.</p> +<p>About a quarter of a pound of cold roasted or broiled meat, two +onions, four potatoes, a quarter of a cupful of barley, one +table-spoonful of flour, one quart of water, and salt and pepper to +taste. Cut the meat into dice; wash the barley; cut the onions <i>very +fine</i>. Put all in a stew-pan, and dredge with the flour, half a +table-spoonful of salt, and one-eighth of a teaspoonful of pepper. Add +the water, and simmer two hours. Pare and slice the potatoes. Add them +to the stew, and simmer one hour longer. Taste to see if there is +enough, salt and pepper, and if there is not, add more.</p> +<p style="font-weight: bold;"> Dumplings.</p> +<p>One pint of flour, measured before sifting; half a teaspoonful of +soda, a teaspoonful of cream of tartar, one of sugar, half a teaspoonful +of salt. Mix all thoroughly and run through the sieve. Wet with a small +cupful of milk. Sprinkle a little flour on the board. Turn the dough +(which should have been stirred into a smooth ball with a spoon) on it +roll to the thickness of half an inch, cut into small cakes, and cook +ten minutes.</p> +<p>By remembering that the soup should be boiling rapidly when the +dumplings are put in; that they should not sink too deep in it; that +they should boil <i>just ten minutes</i>; that the cover should fit +tightly, so that the steam shall not escape; and that the pot boils all +the time, so that the steam is kept up; and by following the other +directions, success is insured.<br> +<br> +</p> +<p style="font-weight: bold;"><big><big><a name="BREAD"></a> BREAD.</big></big></p> +<p>When you put the bread on the board, pat it lightly. Do not <i>press +down</i>, but let all motions be as elastic as possible. Knead with the <i>palm</i> +until the dough is a flat cake, and then fold. Keep doing this until the +dough is light and smooth and will not stick to the board or hands. Use +as little flour as possible in kneading. Do not stop until you have +fully finished, for bread that has "rested" is not good. Milk can be +used instead of water in mixing. It should always be first scalded, and +then allowed to cool to blood heat. One table-spoonful of lard or butter +makes the bread tenderer when water is used.</p> +<p>In cold weather some kitchens grow cold very quickly after the fire +is out. In this case the bread should be made earlier in the evening, +and set in a warmer place (about eighty or ninety degrees); because if +it begins to rise within the first two hours, it will continue to rise, +unless the temperature falls to the freezing point. The reason for +letting the rolls rise longer than the loaves is that the former, being +smaller, are penetrated by heat much more quickly than the loaves are, +and, of course, fermentation is stopped sooner; therefore, the rolls do +not rise as much in the oven as the loaves.</p> +<p>Rolls should be made into smooth little balls, and should be placed +in even rows in a shallow pan. Breakfast rolls, are first made into +little balls and then rolled between the hands until three inches long. +They are placed close together in even rows in the pan. Dinner and +French rolls, after being made into little balls, are put on a +well-floured board, and a little, well-floured rolling-pin, two and a +half inches in diameter, is pressed nearly through their centre. The +rolls are to be so placed in pans as not to touch each other. Being so +small, and baking so quickly, they have a sweet taste of the wheat.</p> +<p>The best-sized pan for loaves is made of block tin; is eight and a +half inches long, four and a half wide, and three deep. Those for wheat +bread should be greased very slightly with either butter or lard. For +rye, Indian, or Graham, they must be greased thoroughly, as the dough +clings more to the tins. There are many kinds of bread that can be made +readily and safely after once learning to make good common bread. It is +difficult to give exact rules for flour, as it varies, some kinds +requiring much more water than others. The "new process" flour has so +much more starch, and packs so much more closely than the "old process," +that one-eighth less is required, or one-eighth more of liquid; but if +the flour is weighed, the same amount of water is taken for a pound of +flour made by either process. The best flour is always the cheapest for +bread. As there is no one article of food of so great importance for the +health and happiness of the family as bread, make it as nearly perfect +as possible.</p> +<p style="font-weight: bold;"> Yeast.</p> +<p>Put two quarts of water and two table-spoonfuls of hops on to boil. +Pare and grate six large potatoes. When the hops and water <i>boil</i>, +strain the water on the grated potatoes, and stir well. Place on the +stove and boil up once. Add half a cupful of sugar and one-fourth of a +cupful of salt. Let the mixture get blood warm; then add one cupful of +yeast, or one cake of compressed yeast, and let it rise in a warm place +five or six hours. When well risen, turn into a stone jug. Cork this +tightly, and set in a cool place. As poor yeast is the chief cause of +poor bread, pains should be taken to make yeast properly and to keep it +well. It must never be allowed to stand in a warm room after it has +risen, and the jug in which it is kept should be carefully washed and <i>scalded</i> +each time the yeast is renewed. As much care must be taken with the +stopper as with the jug. When it is convenient to get fresh cakes of +Fleischmann's compressed yeast, it will be much better and cheaper to +use them than to make your own. This yeast is wholly free of any +injurious substance, and with it good bread can always be made, provided +the flour is good and the rules are followed.</p> +<p style="font-weight: bold;"> Yeast Bread, No. 1.</p> +<p>With these materials two loaves can be made: Two quarts of flour, +half a cupful of yeast, nearly a pint and a half of water, half a +table-spoonful each of lard, sugar, and salt. Sift the flour into a +bread-pan, and, after taking out a cupful for use in kneading, add the +salt, sugar, yeast, and the water, which must be about blood warm (or, +say one hundred degrees, if in cold weather, and about eighty in the hot +season). Beat well with a strong spoon. When well mixed, sprinkle a +little flour on the board, turn out the dough on this, and knead from +twenty to thirty minutes. Put back in the pan. Hold the lard in the hand +long enough to have it very soft. Rub it over the dough. Cover closely, +that neither dust nor air can get in, and set in a warm place. It will +rise in eight or nine hours. In the morning shape into loaves or rolls. +If into loaves, let these rise an hour where the temperature is between +ninety and one hundred degrees; if into rolls, let these rise an hour +and a half. Bake in an oven that will brown a teaspoonful of flour in +five minutes. (The flour used for this test should be put on a bit of +crockery, as it will have a more even heat.) The loaves will need from +forty-five to sixty minutes to bake, but the rolls will be done in half +an hour if placed close together in the pan; and if French rolls are +made, they will bake in fifteen minutes. As soon as baked, the bread +should be taken out of the pans and placed on a table where it can rest +against something until cool. It should then be put in a stone pot or +tin box, which has been thoroughly washed, scalded and dried, and be set +away in a cool, dry place.</p> +<p style="font-weight: bold;"> Yeast Bread, No. 2.</p> +<p>One cupful of Indian meal, two quarts of flour, one pint and a half +of boiling water, one table-spoonful of sugar, one teaspoonful of salt, +half a cake of compressed yeast. Pour the boiling water on the Indian +meal. Stir well, and set away to cool. When blood warm, add the yeast, +salt and sugar to it. Stir this mixture into the flour, and proceed as +for yeast bread, No. I.</p> +<p style="font-weight: bold;"> Bread Made with Dried Yeast.</p> +<p>Two quarts of flour, one yeast-cake, one generous pint of water, +blood warm; one table-spoonful of sugar, one of butter, one teaspoonful +of salt. Dissolve the yeast in the water, and stir gradually into one +pint of the flour. Set in a warm place for two hours. It will then be +risen to a sponge. Stir it into the remainder of the flour. Knead well, +and put in a warm place to rise. It will rise in about five hours if the +heat is about seventy-five or eighty degrees. Or, it will rise during +the night in a heat of sixty degrees. In the morning treat like yeast +bread, No. I.</p> +<p style="font-weight: bold;"> Sticks.</p> +<p>Four cupfuls of flour, one table-spoonful of sugar, one-fourth of a +cupful of butter, one cupful of boiled milk, the white of an egg, +one-fourth of a cake of compressed yeast, one scant teaspoonful of salt. +Dissolve the butter in the milk, which have blood warm. Beat the white +of the egg to a stiff froth. Dissolve the yeast in three table-spoonfuls +of cold water. Add all the other ingredients to the flour, and knead +well. Let the dough rise over night, and in the morning make into balls +about the size of a large English walnut. Roll each of these balls into +a stick about a foot long. Use the moulding board. Place the sticks +about two inches apart in long pans. Let them rise half an hour in a +cool place, and bake twenty-five minutes in a very moderate oven. +Sticks should be quite dry and crisp. They cannot be if baked rapidly.</p> +<p style="font-weight: bold;"> Graham Bread.</p> +<p>With this material two loaves or two dozen muffins can be made: One +pint of water or milk, one of flour, one <i>large</i> pint of Graham, +half a cupful of yeast, half a cupful of sugar, one teaspoonful of salt. +Have the milk or water blood warm, and add the yeast. Sift the flour +into a deep dish. Add the milk and yeast, gradually, and beat until +wholly smooth. Set in a rather cool place (about sixty degrees) to rise +over night. In the morning add the salt and sugar and then the Graham, a +little at a time, beating vigorously all the while. When thoroughly +beaten, turn into pans, and let it rise an hour in a temperature of from +90° to 100°. Bake an hour. </p> +<p style="font-weight: bold;">Togus Bread.</p> +<p>Three cupfuls of sweet milk and one of sour, three cupfuls of Indian +meal and one of flour, half a cupful of molasses, one teaspoonful of +saleratus, one of salt. Steam three hours.</p> +<p style="font-weight: bold;"> Brown Bread.</p> +<p>One cupful of rye meal, one of Indian meal, one of molasses, two of +flour, one pint and a half of sour milk, a teaspoonful of soda, an egg, +one teaspoonful of salt. Mix the dry ingredients together. Dissolve the +soda in two table-spoonfuls of boiling water. Add it and the milk to the +molasses. Stir well, and pour on the other mixed ingredients. Beat the +egg and add it. Mix thoroughly, and pour into a well-buttered tin pan +that holds two quarts. Steam four hours, and then put in the oven for +half an hour.<br> +<br> +</p> +<p style="font-weight: bold;"><big><big><a name="DRINKS"></a> DRINKS.</big></big></p> +<p style="font-weight: bold;"> Cocoa.</p> +<p>Cocoa is rich in nutritive elements. Like milk, it has all the +substances necessary for the growth and sustenance of the body. It is +the fruit of a small tree that grows in Mexico, Central America, the +West Indies and other islands. The fruit is in shape like a large, thick +cucumber, and contains from six to thirty beans. There is a number of +forms in which it is sold in the market, the most convenient and +nutritious being chocolate. Next comes cocoa, then cocoa nibs, and +lastly cocoa shells. The beans of the cocoa are roasted in the same +manner as coffee. The husks or shells are taken off and the beans then +ground between hot rollers. Sometimes the husks are not removed, but +ground with the bean. The ground bean is called cocoa; and mixed with +sugar, after being ground very fine, is termed chocolate. Vanilla is +often added as a flavor. Sometimes the cocoa is mixed with starch. When +the bean is broken in small pieces, these are called nibs.</p> +<p style="font-weight: bold;"> To Make Cocoa.</p> +<p>Put a gill of the broken cocoa in a pot with two quarts of water, +and boil gently three hours. There should be a quart of liquid in the +pot when done. If the boiling has been so rapid that there is not this +quantity, add more water, and let it boil once again. Many people prefer +half broken cocoa and half shells. If the stomach is delicate, this is +better than all cocoa. Sugar and milk are used, as with coffee.</p> +<p style="font-weight: bold;"> Shells.</p> +<p>Use twice the quantity of shells that you would of broken cocoa, and +boil twice as long.</p> +<p style="font-weight: bold;"> Chocolate.</p> +<p>Scrape fine an ounce (one of the small squares) of Baker's or any +other plain chocolate. Add two table-spoonfuls of sugar, and put in a +small saucepan with a table-spoonful of hot water. Stir over a hot fire +for a minute or two, until it is perfectly smooth and glossy, and then +stir it all into a quart of boiling milk, or half milk and half water. +Mix thoroughly, and serve at once. If the chocolate is wanted richer, +take twice as much chocolate, sugar, and water. Made in this way, +chocolate is perfectly smooth, and free of oily particles. If it is +allowed to boil after the chocolate is added to the milk, it becomes +oily and loses its fine flavor.</p> +<p style="font-weight: bold;"> Coffee.</p> +<p>There is a variety of coffees; but, unlike the teas, they do not owe +their difference of flavor or color to the curing, but to the soil and +climate in which they grow. Coffee grows on small trees. The fruit is +something like the cherry, but there are two seeds in it. The beans are +separated by being bruised with a heavy roller, and are then washed and +dried. The longer the raw berry is kept the riper and better flavored it +becomes. In countries where coffee is grown the leaves are used as much +as the berry. Like tea, coffee must be roasted, that the fine flavor +shall be developed. There are large establishments for roasting and +grinding coffee. The work is done by machinery; and nearly always the +grains arc evenly roasted, and just enough to give the right flavor. If +the coffee, after roasting, is put in close tin cans, it will retain its +best qualities for a long time. It can be ground when needed for use. +Many persons think that heating the dry coffee just before making +improves the flavor. There are many modes of making coffee, each having +its advantages and disadvantages. Some people think that by first +wetting the coffee with cold water, and letting it come to a boil, and +by then adding the boiling water, more of the strength of the coffee is +extracted. When there is not cream for coffee the milk should be boiled, +as it makes the coffee richer. As soon as the milk boils up it should be +taken off of the stove, since it grows strong and oily by much boiling. +To many people it is injurious to drink coffee; but physicians say that, +taken without milk, it is harmless. Some element of the coffee combines +with the milk to form a leathery coating on the stomach, which impairs +digestion. A great many substances are mixed with coffee, when sold, to +cheapen it,--chicory, beans, peas, rye, and wheat being the commonest. +To obtain it pure, the safest way is to buy it unground, unless you +purchase of a strictly honest dealer. Coffee drinkers, as a rule, eat +less than other people, though coffee, and also tea, have little direct +food value; but they retard the waste of the tissues, and so take the +place of food. The sugar and milk used with them give some nutriment.</p> +<p style="font-weight: bold;"> Boiled Coffee.</p> +<p>The old method of boiling coffee is still practised by at least +one-half the housekeepers in this country. The coffee is sometimes +boiled with an egg, which makes it perfectly clear, and also enriches +it. When an egg is not used a small piece of salt fish skin is boiled +with the coffee to clear it.</p> +<p>Directions for making: A small cupful of roasted and ground coffee, +one-third Mocha and two-thirds Java; a small egg, shell and all, broken +into the pot with the dry coffee. Stir veil with a spoon, and then pour +on three pints of boiling water. Let it boil from five to ten minutes, +counting from the time it begins to boil. As soon as it has boiled +enough, pour in a cupful of cold water, and turn a little of the coffee +into a cup, to see that the nozzle of the pot is not filled with +grounds. Turn this back, and let the coffee stand a few moments to +settle, taking care that it does not boil again. The advantages of +boiled coffee are that when the egg is used the yolk gives a very rich +flavor, and when the milk or cream is added the coffee has a rich, +yellow look, which is pleasing. It has also a peculiar flavor, which +many people prefer to the flavor gained by any other process. The +disadvantages are that the egg coats the dry coffee, and when the hot +water is added the coating becomes hard, and a great deal of the best of +the coffee remains in the grounds after boiling. Also, in boiling, much +of the fine flavor is lost in the steam that escapes from the pot.</p> +<p style="font-weight: bold;"> Filtered Coffee.</p> +<p>Another--and really the most economical and the easiest--way of +making coffee is by filtering. The French coffee biggin is valuable for +this. It consists of two cylindrical tin vessels, one fitting into +another, and the bottom of the upper being a fine strainer. Another +coarser strainer, with a rod running from the centre, is placed upon +this. Then the coffee, which must be finely-ground, is put in, and +another strainer is placed at the top of the rod. The boiling water is +poured on, and the pot set where it will keep hot, but not boil, until +the water has gone through. This will make a clear, strong coffee, with +a rich, smooth flavor. The advantage of the two extra strainers is that +the one coming next to the fine strainer prevents the grounds from +filling up the fine holes, and so the coffee is clear, and made more +easily. The upper strainer causes the boiling water to fall on the +coffee like rain. In this way it is more evenly distributed, and the +fine coffee is not carried through the fine strainer, as it would be if +the water were poured directly on the dry coffee. When milk or cream is +added to filtered coffee it does not turn a rich yellow, as in the case +of that boiled with an egg. A few spoonfuls of this coffee, without +sugar or milk, taken after dinner, is said to help digestion.</p> +<p style="font-weight: bold;"> Vienna Coffee.</p> +<p>A quartet of a cupful of boiled milk. Add three table-spoonfuls of +whipped cream, and fill up with filtered coffee.</p> +<p style="font-weight: bold;"> Café au Lait.</p> +<p>This is simply one pint of filtered coffee added to one pint of milk +that has come just to the boiling point.</p> +<p style="font-weight: bold;"> Steamed Coffee.</p> +<p>Another mode of preparing coffee is to steam it. The coffee is put +in a pot and boiling water poured on it. This pot, which is made to fit +into a tea-kettle, is placed in the kettle, and the coffee is cooked +from ten to twenty minutes, the water in the kettle boiling all the +time. This will make a clear and delicious drink.</p> +<p style="font-weight: bold;"> Tea.</p> +<p>There are three varieties of the tea plant; both black and green tea +can be prepared from them all. Green tea is made from leaves which are +dried quickly, and black from leaves which have first been allowed to +stand twelve hours or more before roasting. The leaves wilt and grow +moist in that time, and that is what gives the dark and peculiar +appearance to this tea. In making tea the pot should be earthen, rinsed +with boiling water and left to stand a few moments on the stove, to dry. +Put in the tea leaves, and let the pot stand a few minutes longer. Pour +on boiling water, leaving the pot standing where it will be at the +boiling point, yet will not boil, for from three to five minutes. For +moderate strength use one teaspoonful of tea to half a pint of water. If +the water is soft it should be used as soon as it boils, for boiling +causes all the gases which flavor the water to escape; but if the water +is hard it is best to boil from twenty to thirty minutes. The gases +escape from hard water also, but boiling causes the mineral matter, +which hardens the water, to settle on the bottom of the kettle, and the +water becomes softer.</p> +<p style="font-weight: bold;"> Lemonade.</p> +<p>Good lemonade can be made with half a pint of lemon juice (extracted +with a squeezer, and strained), three pints of water and a generous pint +of sugar. Have the drink cold. Hot lemonade is highly recommended for a +cold. A glass can be made with the juice of a lemon, one large +table-spoonful of sugar and a cupful of boiling water. Drink it hot.<br> +<br> +</p> +<p style="font-weight: bold;"><big><big><a name="HOW"></a> HOW--</big></big></p> +<p style="font-weight: bold;"> To Blanch Almonds.</p> +<p>Shell the nuts, and pour boiling water over them. Let them stand in +the water a minute, and then throw them into cold water. Rub between the +hands.</p> +<p style="font-weight: bold;"> To Corn Beef.</p> +<p>For fifty pounds of beef make a pickle with two gallons of water, +four pounds of salt, one and a half pounds of brown sugar, one and a +half ounces of saltpetre, half an ounce of saleratus. Put these +ingredients on to boil, and when they boil, skim, and put away to cool. +When cold, put the beef in it. Put weights on the meat, to keep it under +the brine.</p> +<p style="font-weight: bold;"> To Scrape Chocolate.</p> +<p>If only one square of chocolate is needed, draw a line across the +two squares at the end, dividing them in halves. With a sharp knife, +shave off the chocolate until you come to the line. By this method there +is no waste of time or material. If you want two or more squares, all +that is necessary is, of course, to shave off until you come to the +dividing line already there. The pound packages of Baker's chocolate +consist of two cakes, each of which has eight squares; so one of these +squares is an ounce.</p> +<p style="font-weight: bold;"> To Use the Salamander.</p> +<p>The salamander is a circular iron plate, to which is attached a long +handle. It is made red hot in the fire and held over the article to be +browned, being careful not to have it touch. If you have not a +salamander the fire shovel can be heated and used in the same way; but +the shovel is not improved by the operation.</p> +<p style="font-weight: bold;"> To Clean English Currants.</p> +<p>Pick all the stones, bits of dirt and long stems from the currants. +Add one pint of flour to two quarts of currants, and rub well between +the hands. This starts the stems and dirt from the fruit. Put about a +pint of currants in the flour sieve and rub them until all the flour has +passed through; then put them in the colander and shake until the stems +have passed through. When all the fruit has been treated in this manner, +put it in a large pan of cold water. Wash thoroughly, and drain in the +colander. Repeat this operation three times. When the fruit is well +drained, spread it on boards or flat dishes and dry in a warm place. Put +away in jars.</p> +<p style="font-weight: bold;"> To Remove Jellies and Creams from Moulds.</p> +<p>Have in a pan water enough (a little more than blood warm) to come +to the top of the mould. If the mould is tin, set it in this for about +half a minute; if earthen, keep it in long enough to have the heat pass +through the mould. Wipe the mould, place over it the dish into which the +jelly is to be turned, and turn both dish and mould simultaneously. Let +the mould rest a moment before lifting it gently from the jelly.</p> +<p style="font-weight: bold;"> To Whip Cream.</p> +<p>Very rich or <i>very</i> poor cream will not whip well. When too +rich it turns to butter, and when too poor the froth becomes liquid +almost as soon as it has been skimmed. Thick cream, that will hardly +pour, should have an equal quantity of milk added to it before whipping. +Such cream as one gets from the milkman will rarely be found <i>too</i> +rich for whipping. It is more likely to be the other way; and one is +often disappointed in finding it too poor to froth. The cream should be +ice cold.</p> +<p>Have a large bowl or tin pail, rather narrow at the bottom. Place +this in a pan of ice water. Have a bright tin pan in another of ice +water. Put the cream in the bowl and put the whip churn in this. Hold +the churn with the left hand, tipping it slightly, that the cream may +flow out at the bottom. With the right hand draw the dasher lightly +about half way up the cylinder; then press down hard. It must not be +forgotten that the <i>up</i> stroke is <i>light</i> and the <i>down</i> +stroke is <i>hard</i>. When the bowl is full, skim the froth into a tin +pan. Continue this until nearly all the cream has been whipped. Draw the +froth in the pan to one side, and turn the liquid cream at the bottom of +the pan back into the bowl. Whip it again. A little of the cream will +always become liquid again.</p> +<p>When the cream is for whips, or for a garnish for frozen pudding or +Bavarian creams, sweeten it, and flavor with anything you please, before +whipping. If the cream is very rich a Dover beater will whip it, but +there is nothing that will whip cream so quickly and so well as the whip +churn described in the chapter on Kitchen Furnishing.</p> +<p style="font-weight: bold;"> To Boil Sugar.</p> +<p>The degrees of boiling sugar are variously divided by different +cooks. Some give six and others as high as eight. The Stench boil sugar +for nearly all their desserts. For all practical purposes a cook need +understand only three stages. Put one cupful of granulated or loaf sugar +and half a cupful of water on to boil. When the mixture has boiled +fifteen minutes, dip the fore-finger and thumb in cold water and take up +a little of the syrup between them. If, upon drawing them apart, the +syrup forms a thread, it is at the second degree. This is the best stage +for frozen fruits, sherbets, and preserves.</p> +<p>If, a little later, when some syrup is taken up with a spoon and +blown hard, it flies off in tiny bubbles, it is at the fourth degree, +called the <i>soufflé</i>. It takes about twenty minutes' +boiling for this. The syrup is then used for <i>biscuit glacé</i> +and various kinds of creams. At this stage it also gives sherbets and +fruits a much richer flavor than when used at the second degree.</p> +<p>If, when a little syrup is taken up on the point of a stick or +skewer, and dipped in cold water, it breaks off brittle, the sixth +degree has been reached. This is the stage where it is used for icing +fruit and cake, the dish being called fruit <i>glacé</i> or <i>gâteau +glacé</i>. The syrup must <i>never</i> be stirred, as this will +cause it to grain. Great care must be taken that it does not boil after +coming to the sixth degree, as it burns quickly after that point is +reached.</p> +<p style="font-weight: bold;">To Make and Use a Pastry Bag.</p> +<p>Fold a piece of strong cotton cloth (perhaps a foot square) from the +opposite corners, so as to give it a triangular shape. On one side sew +together the two edges, thus making a bag shaped like a "dunce's cap." +Cut the cloth at the apex just enough to permit a short tin tube, +somewhat like a tailor's thimble, to be pushed through. The tube for +éclairs measures about three-fourths of an inch at the smallest +opening; that for lady-fingers is three-eighths of an inch, and that for +meringues and kisses, half an inch. The tubes for decorating with +frosting are very small.</p> +<p>Fill the bag with the mixture to be forced through, and gather the +cloth together at the top with the left hand. Hold the point of the tube +close to the pan on which the mixture is to be spread. Press the mixture +out with the right hand. If the cakes are to be large use a good deal of +pressure, but if to be small, very little will do. At first, it will be +hard to get the shapes, but with a little practice it will seem +comparatively easy.</p> +<p style="font-weight: bold;"> To Make Paper Cases.</p> +<p>This is not difficult, if one will carefully study for a moment the +diagram below and the directions following:</p> +<p></p> +<div style="text-align: center;"><img src="Images/paperbox.png" + title="Paper Case" alt="Paper Case" + style="width: 457px; height: 454px;"><br> +</div> +<p> Cut the paper on the dark lines--(there are <i>eight</i>).</p> +<p>Crease on every dotted line.</p> +<p>At each end turn the parts lettered A over that lettered B, so that +the lines <i>c</i> rest on the line <i>d</i>, and one A overlaps the +other.</p> +<p>Fold the parts B up against the backs of the parts A.</p> +<p>Fold inward those parts of the edges which are lightly shaded, and +fold outward those which are heavily shaded.</p> +<p>Stick the parts of the box together with the white of an egg mixed +with a little flour.</p> +<p>Remember that it is a box that is to be made, and after the first +two steps it may be easy to guess how to complete the work. By tracing a +copy of the diagram one obtains a good model one quarter of the size the +case should be; that is, the square should be five inches on a side +instead of two and one-half. After experimenting with this the shape may +be varied to suit the taste. Stiff white paper should be used. Cases can +be bought of restaurateurs. They are used for <i>biscuit glacé, +biscuit soufflé,</i> and other dainties.</p> +<p style="font-weight: bold;"> To Lard.</p> +<p>Larding is a simple operation. The pork should be firm and young +(salt, of course). Cut thin, even slices parallel with the rind, and cut +these in long, narrow strips that will fit into the needle. For beef, +veal, turkey or chicken the strips should be about as large round as a +lead pencil, and about three and a half inches long; and for birds, +chops, and sweetbreads they should be about as large round as a match. +Three slices are all that can be cut from one piece of pork, because +when you get more than an inch away from the rind, the pork is so tender +that it will break when in the needle.</p> +<p>Put the strips in a bowl of broken ice, to harden. Have the meat, if +beef or veal, free of skin and gristle. Put a strip (also called a +lardoon) into the needle as far as it will go. With a skewer or knife +draw a line on both sides of the meat and along the upper part. Thrust +the needle into the meat at one of the side lines; and when it is about +half way through to the top of the piece, press the steel slightly with +the thumb and fore-finger, to hold the lardoon in place until it has +entered the meat. Now push the needle through to the top, and gently +draw it out, leaving about three-quarters of an inch of the strip +exposed at both the side and upper part of the meat That part of the +pork which is hidden should be half an inch under the surface. The +needle's course is as if it started under the eaves of a gable roof and +came out at the ridge-pole. Continue until all the rows are filled with +lardoons. Two rows are enough for a fillet of beef. If the strips are +too large for the needle they will be pressed out as soon as the lower +part of the needle enters the meat.</p> +<p style="font-weight: bold;"> To Stew.</p> +<p>The meat and vegetables for stews should, when it is possible, be +browned in a little fat, and hot water should then be added. As soon as +the stew comes to the boiling point, skim it, and set back where it will +just simmer, not boil, the given time. The pieces of meat in a stew +should come to the table whole and tender and juicy, and they will be in +this condition only with <i>slow</i> cooking.</p> +<p style="font-weight: bold;"> To Braise.</p> +<p>Braising is one of the best modes of preparing meat. There are pans +expressly for braising; but any deep tin, sheet-iron, or granite-ware +pan, with a cover, will answer quite well. The meat to be cooked must +always be browned in some kind of fat, the vegetables fried in the same +fat, and enough stock (if possible) or water be added to half cover the +meat. The pan should then be covered and placed in the oven. The meat +must cook <i>slowly</i> and thoroughly, and be basted frequently. No +matter how tough, if properly braised it will become tender and juicy. +If, however, the cooking is hurried the dish will be spoiled.</p> +<p style="font-weight: bold;"> To Fry.</p> +<p>There are two modes of frying. One is to have just enough fat to +prevent the article from burning or sticking; and the other is to have +enough not only to cover the food, but to float it. The latter is by far +the better way, as all the surface of the article is instantly hardened, +and, therefore, will not absorb fat. It is also the cheaper way, because +the fat can be used so many times. If the drippings saved from meats, +soups and gravies should not be enough for frying purposes, buy pure +lard to use with it. Many recommend buying beef suet for this same +purpose; but food fried in suet is more liable to absorb fat than that +fried in lard. The reason of this is that lard can be heated to a higher +temperature without burning than can beef or any of the other fats. +Butter is also often recommended for frying. If used, it should be free +of salt. But aside from being so expensive, it is not so nice for frying +purposes as fats, for it burns at a much lower temperature than either +beef fat or lard. The Scotch kettle is the <i>best</i> utensil for +frying. It rests on a rim, which lifts the bottom from the stove, and +the inside surface is polished very smooth; therefore, the fat is less +liable to burn than if the surface were rough and the bottom rested on +the hot stove. The fat should heat gradually; and when the food is +plunged into it a slight smoke should rise from the <i>centre.</i> It +will smoke at the sides some time before it has become hot enough for +frying. After the food has been put in, let the kettle stand on the +hottest part of the stove until it regains its former temperature, and +then set it back where it is not quite so hot. In frying fish-balls, +doughnuts, etc., put only a few at a time in the boiling fat; then wait +a few moments for the fat to regain its former temperature, and put in a +few more. Fish-balls are often spoiled by the putting of a great many in +the kettle at once. The temperature of the fat is instantly reduced, and +the balls absorb the fat. When an article of food is fried, drain the +fat from it, and lay it on a sheet of brown paper in a warm pan. The +paper will absorb any fat that may remain on the food. As soon as you +are through frying, take the fat from the fire, and when cooled a +little, strain it, (See the chapter on the Care of Food.) If the +directions given are followed, there will be no difficulty in having +food fried without its being saturated with grease.</p> +<p style="font-weight: bold;"> To Serve.</p> +<p>The dishes on which meats, fish, jellies and creams are placed +should be large enough to leave a margin of an inch or so between the +food and the lower edge of the border of the dish.</p> +<p>It is well to pour the sauce for cold puddings around the pudding, +especially if there will be a contrast in color.</p> +<p>It is a great improvement to have the sauce poured around the +article instead of over it, and to have the border of the dish garnished +with bits of parsley, celery tops or carrot leaves.</p> +<p>When sauce is poured around meat or fish the dish must be quite hot, +or the sauce will cool quickly.</p> +<p>Small rolls or sticks of bread are served with soup. Potatoes and +bread are usually served with fish, but many people prefer to serve only +bread. Butter is not served at the more elegant dinners. Two vegetables +will be sufficient in any course. Cold dishes should be very cold, and +hot dishes <i>hot.</i></p> +<p>It is a good idea to have a dish of sliced lemons for any kind of +fish, and especially for those broiled or fried.</p> +<p>Melons, cantelopes, cucumbers and radishes, and tomatoes, when +served in slices, should all be chilled in the ice chest.</p> +<p>Be particular not to overdo the work of decorating. Even a simple +garnish adds much to the appearance of a dish, but too much decoration +only injures it. Garnishes should be so arranged as not to interfere +with serving.</p> +<p>Potato-balls and thin fried potatoes make a nice garnish for all +kinds of fried and broiled meats and fish.</p> +<p>Cold boiled beets, carrots and turnips, and the whites of +hard-boiled eggs, stamped out with a fancy vegetable cutter, make a +pretty garnish for cold or hot meats.</p> +<p>Thin slices of toast, cut into triangles, make a good garnish for +many dishes.</p> +<p>Whipped cream is a delicate garnish for all Bavarian dreams, +blanc-manges, frozen puddings and ice creams.</p> +<p>Arrange around jellies or creams a border of any kind of delicate +green, like smilax or parsley, or of rose leaves, and dot it with bright +colors--pinks, geraniums, verbenas or roses. Remember that the green +should be dark and the flowers small and bright. A bunch of artificial +rose leaves, for decorating dishes of fruit at evening parties, lasts +for years. Natural leaves are preferable when they can be obtained.</p> +<p>Wild roses, buttercups and nasturtiums, if not used too freely, we +suitable for garnishing a salad.<br> +<br> +</p> +<p style="font-weight: bold;"><big><big><a name="BILLS"></a> BILLS OF +FARE.</big></big></p> +<p>What to set before guests at the table, or, indeed, before one's own +family, is sometimes a perplexing matter for housekeepers to decide, and +a few bills of fare are given on the following pages as an aid. The +number of dishes can readily be increased or diminished. Any of the +company dinners can be prepared at home almost as easily as an ordinary +dinner, success depending not upon a great number of dishes, but upon a +few well cooked and well served, and a hostess apparently free from care.</p> +<p>A great part of any company dinner can be prepared the day before. +The vegetables can be prepared and put in cold water, the game or meat +be larded, the meat or fish cooked for croquettes and salads, the salad +dressing made ready, and jellies, creams and cold puddings be made. If a +clear soup (and that is always best) is to be served, it also should be +made. In the morning the bread and cake can be baked, and the fish and +other dishes prepared. Early in the afternoon freeze the creams and +sherbets.</p> +<p>Make a list of the principal dishes. With each dish have a list of +the vegetables, sauces or other things to be served, and the time for +serving. This will insure the dishes being ready at the proper moment. +Have the plates and other dishes counted and ready to warm--and, by the +way, arrange to have these and the silver washed where the noise cannot +reach the guests.</p> +<p>Twelve seems to be a good number of people for a dinner party. But +very little increase in the quantity of material will be required if the +number should be as large as sixteen or eighteen. Fox six or eight the +quantity of soup, oysters, creams, sherbets and coffee, can be +diminished one-third, but that of meats and fish should not be much +smaller. It is supposed that the coffee will be served in small cups. +Although it is usually drunk clear, cream and sugar should be offered +with it.</p> +<p>People differ as to the kinds of breakfast required. Many believe in +the French custom of having only chocolate or coffee, rolls, and perhaps +eggs in some form. Again, others believe in and require a substantial +breakfast. There is no limit to the variety of dishes that can be +prepared for breakfast and tea if the cook has taste and judgment in +using the remains of meats, fish and vegetables left from dinner. Either +oatmeal or hominy should always be served at breakfast. When it is +possible, have fruit for the first course.</p> +<p style="text-align: center; font-weight: bold;"><big> BREAKFAST.<br> +</big></p> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Fruit.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Oatmeal and Cream.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Baked Potatoes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Mutton Chops.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Rye Muffins.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Hominy Griddle-Cakes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Coffee, Tea or Chocolate.</p> +<div style="text-align: center;"> </div> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Fruit.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Oatmeal.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Broiled Ham. Omelet.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Graham Muffins. Toast.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Griddle-Cakes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Coffee or Tea.</p> +<div style="text-align: center;"> </div> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Fruit.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Escaloped Meat.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Dropped Eggs.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Raised Muffins.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Corn Cake.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Drinks.</p> +<div style="text-align: center;"> </div> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center; font-weight: bold;"><big>DINNERS FOR +TWELVE.</big></p> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;"> Clear Soup (five pints).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Fish (four or five pounds, baked, +boiled, or escaloped).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Bread, and Potatoes if you like.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Chicken Croquettes, or any kind of +Patties.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Fillet of Beef, Larded (two and a half +to three pounds), with Mushroom Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Potato Puffs.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Sweetbreads (six).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Green Peas (two quarts, if fresh, or two +cans of French peas).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Lettuce Salad (French dressing; two +large heads of lettuce).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">A Cold Pudding. Ice Cream (one gallon). +Cake.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Crackers.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Cheese.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Coffee.<br> +</p> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">The cost of a dinner like this, when +prepared at home, depends somewhat upon the market, but will rarely +exceed twenty-five dollars.</p> +<div style="text-align: center;"> </div> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Oysters on a Block of Ice (two quarts).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;"><i>Consommé à la Royale</i> +(five pints).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Baked Fish (five pounds), Hollandaise +Sauce (double the rule).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Cheese <i>Soufflé</i> (double the +rule).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Roast Chicken (nine to twelve pounds).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Mashed Potatoes (twelve).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Green Peas (two quarts or two cans).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Celery. Cranberry Jelly.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Oyster Patties (fourteen).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Lettudfe Salad (two heads of lettuce +with French dressing).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Water Crackers (a dozen and a half).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Neufchatel Cheese (two packages).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Orange Sherbet (three quarts).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Frozen Cabinet Pudding (the rule given), +Apricot Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;"><i>Glacé Meringué</i> (the +rule given). Sponge Cake. Fruit.</p> +<div style="text-align: center;"> </div> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Coffee (the rule for filtered coffee).<br> +</p> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;"> <i>Potage à la Reine</i> (five +pints).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Sardine Canapees (two dozen). Olives.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Roast Turkey (about eight pounds), +Chestnut Stuffing and Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Macaroni, <i>à l'Italienne</i> +(twice the rule).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Cranberry Jelly.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Plain Boiled Potatoes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Lettuce Salad (two large heads).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Custard <i>Soufflé</i> (twice the +rule), Creamy Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Frozen Pudding (the rule given).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Lemon Sherbet Cake.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Fruit.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Coffee (three pints of filtered).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Crackers and Cheese.</p> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Oyster Soup (two quarts).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Smelts <i>à la Tartare</i> (three +dozen).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Chicken <i>Vol-au-Vent</i> (a large one).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Rolled Rib Roast (about twelve pounds).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Polish Sauce. Grape Jelly.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Cauliflower, with Cream Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Potato <i>Soufflé</i>.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Rice Croquettes (two dozen).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Larded Grouse with Bread Sauce (three +grouse).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Potatoes, <i>a la Parisienne.</i></p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Dressed Celery (two heads).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Royal Diplomatic Pudding (the rule +given).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Raspberry Sherbet (three quarts).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Vanilla Ice Cream (three quarts).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Cake.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Fruit.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Coffee (three pints of the filtered).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Crackers and Cheese.</p> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center; font-weight: bold;"><big>GAME DINNER.</big></p> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Meg Merrilies' Soup.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Grouse Soup.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Stewed Terrapin.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Turtle Steak.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Larded Grouse, Bread Sauce and Crumbs.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Broiled Quail on Toast, Currant Jelly.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Potato Croquettes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Escaloped Tomato.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Roast Loin of Venison, Game Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Potato Puffs.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Cauliflower, with Cream Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Roast Ducks, Olive Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Potatoes <i>à la Parisienne.</i></p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">French Peas.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Dressed Celery.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Lemon Sherbet.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Charlotte Russe.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Nesselrode Pudding.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Crackers and Cheese.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Coffee.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Fruit.</p> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center; font-weight: bold;"><big>SUPPER FOR FIFTY.</big></p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Boned Turkey (one).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Tongue in Jelly (two).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Chicken Salad (six quarts).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Escaloped Oysters (six quarts).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Two quarts of olives.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">One hundred <i>small</i> rolls, buttered.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Fifty Sardine Sandwiches.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Jelly (four moulds).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Orange Bavarian Cream (four moulds). +Frozen Pudding (three gallons).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Chocolate Ice Cream (two gallons).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Vanilla (ten quarts).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Pistachio (ten quarts).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Mixed Cake (three baskets).</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Coffee (twelve quarts).</p> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center; font-weight: bold;"><big>CHILDREN'S PARTY +(FIFTY).</big></p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Chicken Sandwiches.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Tongue Sandwiches.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Buttered Rolls.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Buttered Slices of Bread.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Richmond Maids of Honor.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;"><i>Gáteau St. Honore.</i></p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Dominos and other Small Cakes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Vanilla and Chocolate Ice Cream.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Candies and Fruit.<br> +</p> +<hr style="height: 2px; width: 60%;"> +<p>The meat for the sandwiches should be chopped fine. The rolls must +be small, and the buttered bread should be cut in thin slices, two +slices be put together, and then be cut into long strips or little +squares. There should be one hundred sandwiches, seventy-five rolls, one +hundred dices of bread, forty maids of honor, six dishes of <i>gáteau +St. Honore</i> two gallons of each kind of ice cream, and a generous +supply of small cakes, candies and fruit.</p> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center; font-weight: bold;"><big>FAMILY +DINNERS-SPRING.<br> +</big></p> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Oyster Soup.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Spinach. Fricandeau of Veal. Mashed +Potatoes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Lettuce Salad.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Orange Sherbet.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Cake.</p> +<div style="text-align: center;"> </div> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Potato Soup.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Boiled Haddock, Lobster Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Potato <i>Souffle.</i></p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Chicken Croquettes, Cream Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Chocolate Blanc-Mange.</p> +<div style="text-align: center;"> </div> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Scotch Broth.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Broiled Halibut, <i>Mâitre +d'Hôtel</i> Butter.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">French Fried Potatoes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Stewed Tomatoes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Braised Tongue.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Rice.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Ground Rice Pudding.</p> +<div style="text-align: center;"> </div> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Lobster Soup.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Roast Beef.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Potatoes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Yorkshire Pudding.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Squash.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Cabbage Salad.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Lemon Sponge.</p> +<div style="text-align: center;"> </div> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Turbot <i>à la Crème.</i></p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Cold Roast Beef with Purée of +Potatoes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Stewed Tomatoes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Boiled Macaroni.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Ice Cream.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Cake.</p> +<div style="text-align: center;"> </div> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Mock Bisque Soup.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Roast Chicken.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Currant Jelly.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Potato Puffs.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Asparagus.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Corn-Starch Pudding.</p> +<div style="text-align: center;"> </div> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center; font-weight: bold;"><big>FAMILY +DINNERS---SUMMER.</big></p> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Asparagus Soup.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Boiled Blue Fish, <i> Maître d' +Hôtel</i> Butter.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Veal Cutlets, White Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Green Peas.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Dressed Cucumbers.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Mashed Potatoes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Charlotte Russe.</p> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Salmon, White Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Green Peas.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Potatoes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Rice Croquettes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Lettuce Salad.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Strawberry Bavarian Cream.</p> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Green Pea Soup.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Braised Fillet of Beef.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Potatoes <i>à la Parisienne.</i></p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">String Beans.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Lobster Salad.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Frozen Pudding.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Cake.</p> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Cream of Barley Soup.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Soft-Shell Crabs.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Fried Egg Plant.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Blanquette of Chicken In a Rice Border.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Shelled Beans.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Strawberry Ice Cream.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Cake.</p> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Vegetable Soup.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Roast Lamb, Mint Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Potato Croquettes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Green Peas.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Salmon Salad.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Frozen Apricots.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Cake.</p> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Baked Fish, Tomato Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Potatoes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Sweetbreads, Cream Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Green Peas.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Tapioca Pudding.</p> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center; font-weight: bold;"><big>FAMILY +DINNERS--FALL.</big></p> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;"> Macaroni Soup.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Boiled Fish, Egg Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Celery.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Roast Ducks, Game Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Stuffed Tomatoes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">French Fried Potatoes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Eve's Pudding, Wine Sauce.</p> +<div style="text-align: center;"> </div> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Fried Smelts, Tartare Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Boiled Turkey, Oyster Sauce. Macaroni <i>à +l'italienne</i>.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Boiled Potatoes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Escaloped Cauliflower.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Lemon Pudding.</p> +<div style="text-align: center;"> </div> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">White Soup.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Baked Fish, Hollandaise Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Salmis of Turkey in a Potato Border.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Stewed Celery with Cream Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Potato Salad.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Apple and Rice Pudding.</p> +<div style="text-align: center;"> </div> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center; font-weight: bold;"><big>FAMILY +DINNERS-WINTER.</big></p> +<div style="text-align: center;"> </div> +<p style="text-align: center;"> Fish Chowder.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Braised Beef.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Macaroni with Tomato Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Baked Sweet Potatoes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Potato Puffs.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Oyster Salad. Cabinet Pudding, Creamy +Sauce.</p> +<div style="text-align: center;"> </div> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Beef Stew with Dumplings.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Mutton Cutlets, Tomato Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Thin Fried Potatoes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Vegetable Salad.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Blanc-Mange with Cream.</p> +<div style="text-align: center;"> </div> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Celery Soup.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Mashed Turnips.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Boiled Fowl, Bechamel Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Boiled Potatoes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Beef Steak, Brown Oyster or Mushroom +Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Potatoes <i>à la Parisienne</i>.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Orange Cream.</p> +<div style="text-align: center;"> </div> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Cream of Rice Soup.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Baked Cod, Tomato Sauce.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Riced Potatoes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Rice.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Beef Olives.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Squash.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Danish Pudding.</p> +<div style="text-align: center;"> </div> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Clear Soup.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Cusk, <i>à la Crème</i>, +Boiled Potatoes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Roast Leg of Mutton, Currant Jelly.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Mashed Potato.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Mashed Turnip.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Ice Cream.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Cake.</p> +<div style="text-align: center;"> </div> +<hr style="height: 2px; width: 60%;"> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Tomato Soup.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Escaloped Fish.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Stewed Celery.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Mutton with Purée of Potatoes.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Macaroni with Cheese.</p> +<div style="text-align: center;"> </div> +<p style="text-align: center;">Apple Tapioca Pudding.</p> +<hr style="height: 2px; width: 60%;"><br> +<p style="font-weight: bold;"><big><big> ILLUSTRATIONS.</big></big></p> +<p>Aitchbone <br> +Apple parer <br> +Back of the rump <br> +Bain-marie <br> +Bain-marie pan <br> +Baked fish, <br> +Hollandaise sauce <br> +Basting spoon <br> +Bird roaster <br> +Boning knife <br> +Bread grater <br> +Bread pans <br> +Brown bread tin <br> +Buckets <br> +Cake box <br> +Carcass of mutton <br> +Carving knife and fork <br> +Chuck ribs <br> +Coffee biggin <br> +Coffee pot <br> +Colander <br> +Confectioner's tube <br> +Crown moulds <br> +Devilled lobster <br> +Double boiler <br> +Double broilers <br> +Dover egg beater <br> +Dripping pan <br> +Escalop shell <br> +Face of the rump <br> +Fillet of beef, mushroom sauce <br> +First five ribs <br> +Fore-quarter of beef <br> +French cook's knife <br> +French frying-pan <br> +French pie mould <br> +French roll pans <br> +Frying basket <br> +Garnishing knife <br> +Hind-quarter of beef <br> +Ice cream freezer <br> +Jagging iron <br> +Jellymoulds <br> +Knife box <br> +Ladle <br> +Lady's fingers pans <br> +Larding and trussing needles<br> +Leg of mutton <br> +Lemon squeezer <br> +Lobster salad <br> +Loin of beef <br> +Long rump steak <br> +Meatrack <br> +Melon mould <br> +Milk pan <br> +Muffin pan <br> +Paper cases <br> +Potato slicer <br> +Quart measure <br> +Rattle-ran <br> +Rice mould <br> +Round of beef <br> +Round pudding mould <br> +Royal diplomatic pudding <br> +Rump Rump, showing end which joins the round <br> +Rump steak, out with the grain <br> +Saddle of mutton and French chops <br> +Saucepan <br> +Scotch kettle <br> +Shortfillet <br> +Short rump steak <br> +Sirloin roast, second cut <br> +Skewers <br> +Spice box <br> +Squash strainer <br> +Steamer for pot <br> +Steamer for tea-kettle <br> +Stew-pan <br> +Tea caddy <br> +Tin kitchen <br> +Vegetable cutter <br> +Vegetable scoop <br> +Whip churn <br> +Wooden boxes<br> +</p> +<p><br> +</p> +<p style="font-weight: bold;"><big><big><a name="INDEX"></a> INDEX</big></big></p> +<p> Allemand sauce,</p> +<p>Almond Bavarian cream,<br> + ice cream,<br> + pudding.</p> +<p>Almonds, To blanch</p> +<p>Amber pudding,</p> +<p>Ames cake,</p> +<p>Amherst pudding,</p> +<p>Anchovy sauce,</p> +<p>Angel cake,</p> +<p>Apple and Indian pudding,<br> + and rice pudding,<br> + charlotte,<br> + fritters, <br> + ginger,<br> + meringue pudding,<br> + porcupine,<br> + pudding, Baked<br> + pudding, Dutch<br> +<i> souffle</i>,<br> + tapioca pudding,</p> +<p>Apple, Pickled sweet</p> +<p>Apricot ice cream,</p> +<p>Appricots, Frozen</p> +<p>Artichokes,</p> +<p>Asparagus,<br> + salad,<br> + and salmon salad,<br> + soup,<br> + with cream,</p> +<p>Aspic jelly,</p> +<p> Bacon dressing for salads,</p> +<p>Baking powder,</p> +<p>Banana ice cream,</p> +<p>Barberry jelly,<br> + ketchup.</p> +<p>Barley stew,</p> +<p>Bass,</p> +<p>Batter and fruit pudding,</p> +<p>Bavarian cream, Almond<br> + Chocolate<br> + Coffee<br> + Orange<br> + Peach<br> + Pineapple<br> + Strawberry</p> +<p>Beans,<br> + Baked</p> +<p>Bechamel Sauce,</p> +<p>Beef, see "Marketing" in Index,<br> + Alamode<br> + Boiled corned<br> + Braised<br> + Cannelon of<br> + fillet,<br> +<i> à l'Allemande</i>,<br> +<i> a la Hollandaise</i>,<br> + in jelly,<br> + larded,<br> + How to corn<br> + Macaronied<br> + olives,<br> + Potted<br> + roasted, with Yorkshire pudding<br> + roulette,<br> + salad,<br> + steak, broiled,<br> + stew,<br> + tongue, Braised <br> + in jelly.</p> +<p>Beets, Pickled</p> +<p><i>Beurre noir</i>,</p> +<p>Bills of Fare,<br> + Breakfest,<br> + Children's party,<br> + Dinners for twelve,<br> + Family Dinners.<br> + Spring,<br> + Summer,<br> + Autumn,<br> + Winter,<br> + Game dinner.<br> + Supper for fifty,</p> +<p>Bird's nest pudding</p> +<p><i>Biscuit Glacé</i>,</p> +<p>Black bean soup,</p> +<p>Blackberries, Preserved</p> +<p>Black cake,</p> +<p>Black-fish,</p> +<p>Black pudding.</p> +<p>Blanc-mange, <br> + Chocolate,<br> + made with,<br> + gelatine,<br> + isinglass,<br> + sea moss farina,</p> +<p>Blanquette of chicken,<br> + of veal and ham,</p> +<p>Blueberries, Pickled</p> +<p>Blue-fish,</p> +<p>Boiled salad dressing,</p> +<p>Boiling meats.</p> +<p><i>Bombe Glacee</i>,</p> +<p>Boned turkey,</p> +<p>Border, Jelly<br> + Potato<br> + Rice</p> +<p>Bouillon,</p> +<p>Bouquet Salad,</p> +<p>Braising,</p> +<p>BREAD,<br> + Brown<br> + fried for soups,<br> + Graham<br> + made with dried yeast,<br> + sauce,<br> + Sticks,<br> + Togus<br> + Yeast</p> +<p>BREAKFAST AND TEA.<br> + Breaded sausages.<br> + Cakes, Corn<br> + Flannel<br> + Gems,<br> + Griddle cakes, Graham<br> + Hominy<br> + Indian<br> + Squash<br> + Hominy drop cakes.<br> + Sally Lunn,<br> + Snow pan-cakes.<br> + Waffles,<br> + Indian<br> + Raised<br> + Rice<br> + Canapees,<br> + Chicken cutlets,<br> + in jelly,<br> + livers and bacon,<br> + livers in <i>papillotes</i>,<br> + ivers, <i>sauté</i>,<br> + Corn pie,<br> + EGGS, <i>bruillé</i><br> + Creamed<br> + Dropped<br> + Hard-boiled<br> + Omelets,<br> + Poached<br> + Scotch<br> + Scrambled<br> + Soft-boiled<br> + Spanish<br> + Stuffed<br> + <i>sur le plat</i>,<br> + Ham and eggs on toast,<br> + Ham croquettes,<br> + Hominy,<br> + Kidneys, <i>à la maitre d'hôtel</i>,<br> + Broiled<br> + <i>sauté</i>,<br> + Stewed<br> + Liver and bacon,<br> + Broiled<br> + Curry of<br> + fried in crumbs,<br> + <i>sauté</i>,<br> + <i>sauté</i>, with piquant sauce,<br> + Lyonnaise tripe,<br> + Meat and potato sandwiches,<br> + fritters,<br> + hash,<br> + Minced veal and eggs,<br> + Muffins, <br> + Corn,<br> + English,<br> + Fried Indian,<br> + Graham,<br> + Hominy,<br> + Raised,<br> + Rice,<br> + Rye,<br> + Mutton, <i>rechauffé,</i><br> + Oat meal,<br> + Strawberry short-cake,<br> + Vegetable hash,<br> + Welch rare-bit,</p> +<p>Brier Hill dessert,</p> +<p>Broiling meats,</p> +<p>Broth, Scotch,</p> +<p>Brown bread,</p> +<p>Brown broad ice cream,</p> +<p>Butter sauce,</p> +<p>Cabbage, <br> + Minced,<br> + salad,</p> +<p>Cabinet pudding,</p> +<p><i>Café au lait,</i></p> +<p>CAKE,<br> + Ames,<br> + Angel,<br> + Black,<br> + Caramel frosting for,<br> + Chocolate,<br> + <i>eclairs,</i><br> + icing,<br> + Composition,<br> + Cookies,<br> + Corn,<br> + Raised<br> + Thin<br> + Demon<br> + Dominoes<br> + <i>Éclairs,</i><br> + Federal,<br> + Frosting for<br> + Gingerbread, Canada<br> + Fairy<br> + Hard<br> + Soft<br> + Gold<br> + Golden frosting for<br> + Hermits,<br> + Jelly roll,<br> + Jumbles,<br> + Lady-fingers,<br> + Lady's,<br> + Loaf,<br> + Marking in gold,<br> + Molasses pound,<br> + Nut,<br> + Orange,<br> + Plum, kneaded,<br> + Queen's,<br> + Railroad,<br> + Regatta,<br> + Ribbon,<br> + Rice,<br> + Seed cakes,<br> + Shrewsbury cakes,<br> + Silver,<br> + Snow-flake,<br> + Sponge,<br> + drops,<br> + for charlotte russe,<br> + rusks,<br> + Sunshine,<br> + Taylor,<br> + Vanilla <i>eclairs</i>,<br> + Viennois,<br> + Wedding,<br> + White fruit,</p> +<p>Calf's foot jelly,</p> +<p>Canapees,</p> +<p>Caper sauce,</p> +<p>Caramel,<br> + frosting,<br> + ice cream,</p> +<p>CARE OF FOOD,</p> +<p>Cauliflower,<br> + Escaloped<br> + Pickled<br> + salad,<br> + with cream sauce,</p> +<p>Celery,<br> + salad,<br> + sauce,<br> + soap,<br> + stewed in stock,<br> + with cream sauce,</p> +<p>Champagne sauce,</p> +<p>Charlotte russe,</p> +<p><i>Chartreuse</i> of chicken,<br> + of chicken and macaroni,<br> + of oysters,<br> + of vegetables and game,</p> +<p>Cheese <i>soufflé,</i><br> + soup,</p> +<p>Cherries, Preserved</p> +<p>Chestnut sauce,</p> +<p>Chickens,<br> + <i>à la matelote,</i><br> + <i>à la reine,</i><br> + <i>à la Tartare,</i><br> + Blanquette of<br> + Broiled<br> + <i>Chartreuse</i> of<br> + <i>chaud-froid,</i><br> + croquettes,<br> + curry,<br> + cutlets,<br> + fillets,<br> + force-meat,<br> + Fried<br> + fritters,<br> + in jelly,<br> + livers and bacon,<br> + in <i>papillotes</i>,<br> + <i>sauté</i>,<br> + patties,<br> + pie,<br> + pillau,<br> + Potted<br> + <i>quenelles</i>,<br> + Roasted<br> + salad,<br> + <i>soufflé</i>,<br> + stew with dumplings,<br> + <i>Vol-au-vent of</i></p> +<p>Chicory,</p> +<p>Chocolate,<br> + Bavarian cream,<br> + "blanc" mange,<br> + cake,<br> + <i>éclairs</i>,<br> + ice cream,<br> + icing,<br> + pie,<br> + pudding,<br> + <i>soufflé</i>,<br> + To scrape<br> + whips,</p> +<p>Chops, Broiled mutton</p> +<p>Chowder, Corn<br> + Fish</p> +<p>Cider apple jelly,</p> +<p>Cider jelly,</p> +<p>Clam fritters,</p> +<p>Clams,</p> +<p>Cocoa,<br> + To make</p> +<p>Cocoanut ice cream,</p> +<p>Cod,<br> + in purée of potatoes,<br> + <i>Matelote</i> of<br> + To cook salt<br> + with lobster sauce, Boiled</p> +<p>Coffee,<br> + Boiled<br> + <i>Café au lait</i>,<br> + Filtered<br> + Steamed<i></i><br> + Vienna</p> +<p>Coffee Bavarian cream,<br> + ice cream,<br> + jelly,</p> +<p>Composition cake,</p> +<p>Consommé,</p> +<p><i>Consommé à la royal</i>,</p> +<p>Cookies,</p> +<p>Corn,<br> + cake,<br> + chowder,<br> + oysters,<br> + pie,<br> + pudding,<br> + soup,</p> +<p>Court-bouillon,</p> +<p>Crab-apple jelly,</p> +<p>Crab-apples, Preserved</p> +<p>Crabs,</p> +<p>Cream <i>à la Versailles</i>,<br> + fritters,<br> + méringue,<br> + of barley soup,<br> + of celery soup,<br> + of rice soup,<br> + of tartar,<br> + salad dressing,<br> + sauces,<br> + To whip</p> +<p>Croquettes, Chicken<br> + Lobster<br> + Oyster<br> + Potato<br> + Rice<br> + Rice and meat<br> + Royal<br> + Salmon<br> + Shad roe</p> +<p><i>Crôustade</i>, Oyster<br> + To make a</p> +<p>Crumbs, To fry (under Bread Sauce)</p> +<p>Crust patties,</p> +<p>Cucumber salad,</p> +<p>Cucumbers,<br> + Pickled</p> +<p>Currant jelly,<br> + jelly sauce,<br> + sherbet,</p> +<p>Currants, English<br> + Preserved<br> + Spiced</p> +<p>Curry, of chicken,<br> + of lobster,<br> + of veal,</p> +<p>Cusk,<br> + <i>à la crème</i>,</p> +<p>Custard <i>soufflé</i>,</p> +<p>Custards, Soft,<br> + Soft caramel,</p> +<p>Cutlets, <i>à la duchesse</i>,<br> + Game, <i>à la royale</i>,<br> + Lobster,<br> + Mutton,<br> + served <i>in papillotes</i>,<br> + Veal,</p> +<p>Damsons, Preserved,</p> +<p>Dandelions,</p> +<p>Danish pudding,</p> +<p>Date pudding,</p> +<p>Demon cake,</p> +<p>DESSERT.<br> + Apple charlotte,<br> + Bavarian creams,<br> + <i>Biscuit Glacé</i>,<br> + Blanc-mange,<br> + <i>Bombe Glacée</i>,<br> + Brier Hill Dessert,<br> + Charlotte russe,<br> + Chocolate whips,<br> + Cream <i>à la versailles</i>,<br> + Cream méringues,<br> + Fanchonettes,<br> + Frozen apricots,<br> + peaches,<br> + pudding,<br> + raspberries,<br> + strawberries,<br> + <i>Fruit Glacé</i>,<br> + <i>Gâteau St. Honoré</i>,<br> + <i>Glacé Méringue</i>,<br> + Ice Cream,<br> + Jellies,<br> + Kisses,<br> + Kiss wafers,<br> + Nesselrode pudding,<br> + Richmond maids of honor,<br> + Royal cream,<br> + Sherbets,<br> + Soft custards,<br> + <i>Soufflé</i>, Chocolate,<br> + Omelet, <i>à la crème</i>,<br> + Omelet, <i>à la poête</i>,<br> + Orange,<br> + Surprise,<br> + Sponges,</p> +<p>Directions for freezing,</p> +<p>Dominos, Down East pudding,</p> +<p>Dressings for salads,</p> +<p>DRINKS,<br> + Chocolate,<br> + Cocoa,<br> + Coffee,<br> + Lemonade,<br> + Shells,<br> + Tea,</p> +<p>Duchess soup,</p> +<p>Duck,<br> + Roasted,</p> +<p>Dumplings,</p> +<p><i>Éclairs</i>,<br> + Chocolate,<br> + Vanilla,</p> +<p>ECONOMICAL DISHES.<br> + Barley stew,<br> + Beef stew,<br> + Calf's liver, Braised,<br> + Cold meats with purée of potato,<br> + Curry of cold meats,<br> + Dumplings,<br> + Escaloped meat,<br> + Shepherd's pies,</p> +<p>Eels,<br> + <i>à la Tartare</i>,<br> + Stewed,</p> +<p>Egg balls for soups,<br> + plant, Fried,<br> + sauce,</p> +<p>EGGS, <i>brouillé</i>,<br> + Creamed,<br> + Dropped,<br> + Hard-boiled,<br> + Omelets,<br> + Poached,<br> + Scotch,<br> + Scrambled,<br> + Soft-boiled,<br> + Spanish,<br> + Stuffed,<br> + <i>sur la plat</i>,</p> +<p>Endive,</p> +<p>English currants, To clean,</p> +<p>ENTREES.<br> + Alamode beef,<br> + Beef olives,<br> + Beef roulette,<br> + Blanquette of chicken,<br> + of veal and ham,<br> + Braised tongue,<br> + Cannelon of beef,<br> + <i>Chartreuse</i> of chicken,<br> + of chicken and macaroni,<br> + of vegetable and game,<br> + Cheese <i>soufflé</i>,<br> + Chicken, <i>chaud-froid</i>,<br> + Curry of<br> + fillet, Braised<br> + Fried<br> + in jelly,<br> + pie,<br> + pillau,<br> + <i>quenelles</i>,<br> + <i>soufflé</i>,<br> + Cold game pie,<br> + Croquettes,<br> + <i>Crôustade</i>, To make a<br> + Cutlets,<br> + Escaloped tongue,<br> + Fillets,<br> + Fricandelles of veal,<br> + Fritters,<br> + Galatine of turkey,<br> + of veal,<br> + Lambs' tongues in jelly,<br> + Macaronied beef,<br> + Ox-tails,<br> + Pancakes,<br> + Pasties of game and poultry,<br> + <i>Pâté de fois gras</i>,<br> + Patties,<br> + Potato border,<br> + Ragouts of mutton and veal,<br> + Rice border,<br> + Rissoles,<br> + Salmis of game,<br> + Stewed lambs' tongues,<br> + Stewed steak with oysters,<br> + Sweetbreads,<br> + Tongue in jelly,<br> + Veal, Curry of<br> + olives,<br> + <i>quenelles</i>,<br> + <i>Vol-au-vents</i>,</p> +<p>Eve's pudding,</p> +<p>Fanchonettes,</p> +<p>Federal cake,</p> +<p>Fig ice cream,<br> + pudding,</p> +<p>Fillet of beef,<br> + of chicken,<br> + of tongue,<br> + of veal,<br> + To remove a</p> +<p>FISH,<br> + See "Marketing" in Index.<br> + <i>à la vinaigrette</i>,<br> + <i>au gratin</i>,<br> + Baked,<br> + balls,<br> + Boiled<br> + cod with lobster sauce,<br> + Court-bouillon,<br> + haddock with lobster sauce,<br> + Broiled<br> + halibut,<br> + chowder,<br> + Crabs,<br> + Cusk <i>à la crème</i>,<br> + Eels,<br> + Escaloped<br> + force-meat,<br> + Fried<br> + Lobsters,<br> + <i>Matelots</i> of cod,<br> + Oysters,<br> + salad,<br> + Salmon,<br> + Salt cod in purée of potato,<br> + To cook<br> + Salt fish <i>soufflé</i>,<br> + with dropped eggs,<br> + Sauces for<br> + Smelts,<br> + Stewed<br> + Terrapins, stewed,<br> + Turbot <i>à la crème</i>,</p> +<p>Flannel cakes,</p> +<p>Flemish sauce,</p> +<p>Flounders,</p> +<p>Flour,</p> +<p>FOOD, CARE OF</p> +<p>Force-meat, Chicken<br> + Fish,<br> + for game,<br> + Ham<br> + Veal</p> +<p>Fowl,<br> + Boiled, with macaroni,<br> + with pork,</p> +<p>French dressing for salads,<br> + paste for soups,</p> +<p>Fricandeau of veal,</p> +<p>Fricandelles of veal,</p> +<p>Fritters, Apple<br> + Batter for<br> + Chicken<br> + Clam<br> + Cream<br> + Fruit<br> + Meat<br> + Oyster<br> + Potato</p> +<p>Frosting,<br> + Caramel<br> + Chocolate<br> + Golden</p> +<p>Frozen,<br> + apricots,<br> + cabinet puddings,<br> + peaches,<br> + pudding,<br> + raspberries,<br> + strawberries,</p> +<p>Fruit cake, White</p> +<p><i>Fruit glacé</i>,</p> +<p>Frying,</p> +<p>GAME,<br> + cutlets, <i>à la royale</i>,<br> + Force-meat for<br> + Goose, roasted,<br> + Grouse, larded,<br> + Partridges, larded,<br> + pie,<br> + Pigeons, broiled,<br> + in jelly,<br> + potted,<br> + Quail, broiled,<br> + larded,<br> + Rabbit, Curry of<br> + roasted,<br> + Salmis of<br> + Small birds, broiled,<br> + roasted,<br> + Venison, Roast leg of<br> + Saddle of</p> +<p>Garnishes.<br> + Jelly border,<br> + Lemon points,<br> + Marinade, Cold<i></i><br> + Marinade for fish,</p> +<p><i>Gâteau St. Honoré</i>,</p> +<p>Geese,</p> +<p>Gems,</p> +<p>German puffs,</p> +<p>Giblet soup,</p> +<p>Gingerbread, Canada<br> + Fairy<br> + Hard<br> + Soft</p> +<p><i>Glacé méringue</i>,</p> +<p>Glaze,</p> +<p>Gold cake,</p> +<p>Golden frosting,</p> +<p>Goose, Roasted</p> +<p>Graham,<br> + bread,<br> + muffins,</p> +<p>Grape jelly,</p> +<p>Grapes, Preserved</p> +<p>Green turtle soup,</p> +<p>Griddle-cakes, <br> + Graham<br> + Hominy<br> + Indian<br> + Squash</p> +<p>GROCERIES,<br> + Baking powder,<br> + Cracked wheat,<br> + Cream of tartar,<br> + English currants,<br> + Flour,<br> + Graham,<br> + Hominy,<br> + Meal, Indian<br> + Oat<br> + Rye<br> + Raisins,<br> + Soda,<br> + Spices,<br> + Sugar,<br> + Sundries,</p> +<p>Grouse,<br> + soup,<br> + larded,</p> +<p>Haddock,<br> + with lobster sauce,</p> +<p>Halibut,<br> + Broiled<br> + with <i>maître d'hôtel</i> butter,</p> +<p>Ham and eggs on toast,<br> + Blanquette of veal and<br> + Boiled<br> + croquettes,<br> + force-meat,<br> + Potted<br> + Roasted</p> +<p>Haricot of ox-tails,</p> +<p>Hash,</p> +<p>Hearts,</p> +<p>Herbs sauce,<br> + Sweet<br> + To make a bouquet of</p> +<p>Hermits,</p> +<p>Hollandaise sauce,</p> +<p>Hominy,<br> + drop cakes,<br> + muffins,</p> +<p>Hot cabbage sald,</p> +<p>How to blanch almonds,<br> + to boil sugar,<br> + to braise,<br> + to clean and truss poultry,<br> + to clean English currants,<br> + to corn beef,<br> + to fry,<br> + to fry crumbs, (under Bread Sauce)<br> + to fry parsley,<br> + to get onion juice,<br> + to lard,<br> + to make a bouquet of sweet herbs,<br> + to make and use a pastry bag,<br> + to make paper cases,<br> + to make spinach green,<br> + to open lobsters,<br> + to remove jellies and creams from moulds,<br> + to scrape chocolate,<br> + to serve,<br> + to stew,<br> + to use the salamander,<br> + to whip cream,</p> +<p>Ice cream,<br> + Almond,<br> + Apricot,<br> + Banana,<br> + Brown bread,<br> + Caramel,<br> + Chocolate,<br> + Cocoanut,<br> + Coffee,<br> + Directions for freezing,<br> + Fig,<br> + Lemon,<i></i><br> + Macaroon,<br> + Orange,<br> + Peach,<br> + Pineapple,<br> + Pistachio,<br> + Raspberry,<br> + Strawberry,<br> + Vanilla,<br> + Walnut,</p> +<p>Icing, Chocolate</p> +<p>Indian and apple pudding,<br> + meal,<br> + pudding, Delicate</p> +<p>Irish stew,</p> +<p>Jelly, <br> + Aspic,<br> + Barberry<br> + border,<br> + Calf's foot<br> + Cider<br> + Cider apple<br> + Coffee<br> + Crab-apple<br> + Currant<br> + Grape<br> + Lemon<br> + Orange<br> + Pineapple<br> + roll,<br> + Strawberry<br> + Wine</p> +<p>Jenny Lind pudding,</p> +<p>Jumbles,</p> +<p>Ketchup, Barberry<br> + Tomato</p> +<p>Kidneys,<br> + <i>à la maître d'hôtel</i>,<br> + Broiled<br> + <i>sauté</i>,<br> + Stewed</p> +<p>Kisses,</p> +<p>Kiss wafers,</p> +<p>KITCHEN FURNISHING,<br> + Gas and oil stoves,<br> + Refrigerators,<br> + Stoves and ranges,<br> + Utensils,</p> +<p>Lady fingers,</p> +<p>Lady's cake,</p> +<p>Lake shad,</p> +<p>Lamb,<br> + Boiled,<br> + Braise breast of,<br> + Leg of, <i>à la française</i>,<br> + tongue in jelly,<br> + tongue, Stewed,</p> +<p>Larding,</p> +<p>Lemon diplomatic pudding,<br> + ice cream,<br> + jelly,<br> + pie,<br> + points,<br> + sherbet,<br> + sponge,</p> +<p>Lettuce,<br> + salad,</p> +<p>Little pigs in blankets,</p> +<p>Liver,<br> + and bacon,<br> + Braised calf's,<br> + Broiled,<br> + Curry of,<br> + fried in crumbs,<br> + <i>sauté</i>,<br> + <i>sauté</i>, with piquant sauce,</p> +<p>Loaf cake,</p> +<p>LOBSTER,<br> + Breaded,<br> + Broiled,<br> + broiled in the shell,<br> + Canned,<br> + croquettes,<br> + Curry of,<br> + cutlets,<br> + Devilled, in the shell,<br> + Escaloped,<br> + patties,<br> + Potted,<br> + salad,<br> + sauce,<br> + soup,<br> + Stewed,<br> + To open a,<br> + <i>Vol-au-vent of</i>,</p> +<p>Macaroni, <i>à l'Italienne</i>,<br> + Boiled,<br> + <i>Chartreuse</i> of chicken and,<br> + in gravy,<br> + with cheese,<br> + with cream sauce,<br> + with tomato sauce,</p> +<p>Macaroon ice cream,</p> +<p>Mackerel,</p> +<p>Mackerel, <i>Continued.</i>,<br> + Potted,</p> +<p><i>Maître d'hôtel</i> butter,<br> + sauce,</p> +<p>Mangoes, Pickled,</p> +<p>Marbled veal,</p> +<p>Marinades,</p> +<p>MARKETING,<br> + Beef,<br> + As to choosing it,<br> + Fore-quarter,<br> + Hearts,<br> + Hind-quarter,<br> + Kidneys,<br> + Liver,<br> + Porter-house steak,<br> + Quality and cost,<br> + Rattle-ran,<br> + Ribs,<br> + Round steak,<br> + Rump steak,<br> + Sirloin,<br> + Sirloin steak,<br> + Tenderloin steak,<br> + The rump,<br> + Tongues,<br> + Fish,<br> + Bass,<br> + Black-fish, or tautog,<br> + Blue-fish,<br> + Clams,<br> + Cod,<br> + Crabs,<br> + Cusk,<br> + Eels,<br> + Flounders,<br> + Haddock,<br> + Halibut,<br> + Lake shad,<br> + Lobster,<br> + Mackerel,<br> + Mullet,<br> + Oysters,<br> + Pollock,<br> + Salmon,<br> + Scollops,<br> + Shad,<br> + Shrimp,<br> + Small, or pan-fish,<br> + Smelts,<br> + Sturgeon,<br> + Sword-fish,<br> + Tautog,<br> + Terrapin,<br> + Turbot,<br> + Weak-fish,<br> + White-fish, or lake shad,<br> + Lamb,<br> + Kidneys,<br> + Tongues,<br> + Mutton,<br> + Chops and cutlets.<br> + Fore-quarter,<br> + Hind-quarter,<br> + Leg,<br> + Loin,<br> + Prices,<br> + Pork,<br> + Kidneys,<br> + Liver,<br> + Sausages,<br> + Poultry and Game,<br> + Chickens,<br> + Ducks,<br> + Fowl,<br> + Geese,<br> + Grouse, or prairie chicken,<br> + Partridges,<br> + Pigeons,<br> + Quail,<br> + Squabs,<br> + Turkeys,<br> + Venison,<br> + Woodcock,<br> + Veal,<br> + Vegetables,<br> + Artichokes,<br> + Asparagus,<br> + Beans,<br> + Cauliflower,<br> + Celery,<br> + Chicory, or endive,<br> + Corn,<br> + Cucumbers,<br> + Dandelions,<br> + Endive,<br> + Lettuce,<br> + Mushrooms,<br> + Radishes,<br> + Spinach,<br> + Sweet herbs,<br> + Tomatoes,<br> + When in season,</p> +<p>Marking cakes in gold,</p> +<p>Mayonnaise dressings,</p> +<p>Meal, Indian<br> + Oat<br> + Rye</p> +<p>Meat and fish sauces.<br> + and potato salad,<br> + Cold, with purée of potato.<br> + Escaloped</p> +<p>MEATS,<br> + Boiling,<br> + Cornedbeef,<br> + Ham,<br> + Lamb,<br> + Leg of mutton,<br> + Tongues,<br> + Broiling,<br> + Beefsteak,<br> + Mutton chops,<br> + Roasting,<br> + Beef, with Yorkshire pudding<br> + Fillet of veal,<br> + Ham,<br> + in the oven,<br> + Rolled rib,<br> + Miscellaneous modes,<br> + Beef stew,<br> + Braised beef,<br> + Braised breast of lamb,<br> + Fricandeau of veal,<br> + Irish stew,<br> + Leg of lamb, <i>à la +française</i>,<br> + Scotch roll,<br> + Toad in the hole,</p> +<p>Meg Merrilies' soup,</p> +<p>Melon, Sweet</p> +<p>Minced veal and eggs,</p> +<p>Mince-pie meat,</p> +<p>Mock bisque soup,</p> +<p>Molasses pound cake,</p> +<p>Muffins,<br> + Corn,<br> + English,<br> + Fried Indian,<br> + Graham,<br> + Hominy,<br> + Raised,<br> + Rice,<br> + Rye,</p> +<p>Mullet,</p> +<p>Mulligatawny soups,</p> +<p>Mushrooms,</p> +<p>Mutton.<br> + See "Marketing" in Index.<br> + chops, broiled,<br> + cutlets,<br> + Leg of boiled,<br> + Ragout of<br> + <i>réchauffé</i></p> +<p>Nesselrode pudding,</p> +<p>Nut cake,</p> +<p>Oatmeal,</p> +<p>Okra, escaloped, with tomatoes,<br> + soups,<br> + stewed,<br> + stewed, with tomatoes,</p> +<p>Olives, Beef,<br> + sauce,<br> + Veal,</p> +<p>OMELETS,<br> + Baked,<br> + Cheese,<br> + Chicken,<br> + Corn,<br> + Fish,<br> + Ham,<br> + Jelly,<br> + Plain,<br> + Quaker,<br> + Savory,<br> + <i>Soufflé à la crème</i>,<br> + <i>Soufflé a la poête</i>,</p> +<p>Onions, Baked,<br> + soup,<br> + Stuffed,<br> + To get juice of,</p> +<p>Orange <br> + Bavarian cream,<br> + cake,<br> + diplomatic pudding<br> + ice cream,<br> + jelly,<br> + marmalade,<br> + pie,<br> + pudding,<br> + sherbet,<br> + <i>soufflé</i>,<br> + sponge,</p> +<p>Oranges, Preserved sour,</p> +<p>Ox tails, <i>à la Tartare</i>,<br> + Haricot of,<br> + Stewed,</p> +<p>OYSTERS,<br> + <i>Chartreuse</i> of,<br> + Creamed,<br> + Croquettes,<br> + <i>Crôustade</i> of,<br> + Escaloped,<br> + Fricasseed,<br> + Fritters,<br> + in escalop shells,<br> + Little pigs in blankets,<br> + on a block of ice,<br> + on the half shell,<br> + panned in the shell,<br> + panned in their own liquor,<br> + Patties,<br> + Pickled,<br> + roasted in the shell,<br> + roasted, on toast,<br> + Salad,<br> + Sauces,<br> + <i>Sauté</i>,<br> + <i>Vol-au-vent of</i>,</p> +<p>Pancakes,</p> +<p>Pan-fish,</p> +<p>Paper cases, To make,</p> +<p>Parsley, To fry,</p> +<p>Parsnip balls,<br> + Escaloped,<br> + fried in butter,<br> + fried in molasses,</p> +<p>Partridges,<br> + Larded,</p> +<p>Paste, Chopped,<br> + French, for pies,<br> + French, for soups,<br> + Puff,</p> +<p>Pasties of game and poultry,</p> +<p>Pastry bag, To make and use a,</p> +<p><i>Pâté de foie gras</i></p> +<p>Patties,<br> + Chicken,<br> + Crust,<br> + Lobster,<br> + Oyster,<br> + Veal,</p> +<p>Peach ,<br> + Bavarian cream,<br> + ice cream,<br> + méringue pudding,<br> + pudding,<br> + sponge,</p> +<p>Peaches,<br> + Brandied,<br> + Frozen,<br> + Pickled,<br> + Preserved,</p> +<p>Pears, <br> + Pickled,<br> + Preserved,</p> +<p>Pea soup, Green,</p> +<p>Peas, <i>à la française,</i><br> +when in season,</p> +<p>Peppers, Stuffed,</p> +<p>Philadelphia clam soup,</p> +<p>PICKLED,<br> + blueberries,<br> + cauliflower,<br> + Chopped pickle,<br> + cucumbers,<br> + mangoes,<br> + oysters,<br> + peaches, pears and sweet apples,<br> + Spiced currants,<br> + Spiced plums,<br> + Stuffed peppers,<br> + Sweet melons,<br> + Sweet tomato,<br> + tomatoes,</p> +<p>PIES,<br> + Chicken,<br> + Chocolate,<br> + Cold game,<br> + Corn,<br> + How to make,<br> + Lemon,<br> + Orange,<br> + Shepherd's,<br> + Squash,<br> + Sweet potato,</p> +<p>Pigeons,<br> + Broiled,<br> + in jelly,<br> + Potted,</p> +<p>Pineapple <br> + Bavarian cream,<br> + ice cream,<br> + jelly,<br> + Preserved,<br> + sherbet,<br> + sponge,</p> +<p>Piquant sauce,</p> +<p>Pistachio ice cream,</p> +<p>Plum cake, <br> + Kneaded,<br> + pudding,</p> +<p>Plums, <br> + Preserved,<br> + Spiced,</p> +<p>Polish salad,<br> + sauce,</p> +<p>Pollock,</p> +<p>Pork, see "Marketing" in Index.,</p> +<p>Port wine sauce,</p> +<p><i>Potage à la reine</i>,</p> +<p>Potatoes,<br> + <i>à la maître d'hôtel,<br> +</i> <i> à la Parisienne,<br> +</i> <i> à la royale,<br> +</i> <i> à l'Italienne</i>,<br> + baked with roast beef,<br> + balls, fried in butter,<br> + Boiled,<br> + borders,<br> + Broiled,<br> + Creamed,<br> + croquettes,<br> + Duchess,<br> + Escaloped,<br> + Fried,<br> + fritters,<br> + Housekeeper's,<br> + Lyonnaise,<br> + Mashed,<br> + puffs,<br> + Purée of,<br> + Riced,<br> + Salad,<br> + <i>soufflé</i>,<br> + soup,<br> + Stewed,<br> + Sweet,<br> + when in season,</p> +<p>POTTING,<br> + beef,<br> + chickens,<br> + fish,<br> + ham,<br> + lobsters,<br> + mackerel,<br> + smelts,<br> + tongue,<br> + veal,</p> +<p>POULTRY,<br> + See "Marketing" in Index.<br> + Chicken <i>à la matelote,<br> +</i> <i> à la reine,<br> +</i> <i> à la Tartare</i>,<br> + Broiled,<br> + Roasted,<br> + stew with dumplings,<br> + Duck, Roasted,<br> + Fowl and pork,<br> + Fowl and pork,<br> + boiled with macaroni,<br> + Goose, Roasted,<br> + To clean and truss,<br> + Turkey, Boiled,<br> + Boiled, with celery,<br> + Boned,<br> + Roasted, with chestnut stuffing and sauce,</p> +<p>Pound cake, Molasses,</p> +<p>Prairie chickens,</p> +<p>PRESERVING,<br> + Apple ganger,<br> + Barberry jelly,<br> + blackberries,<br> + Brandied peaches,<br> + cherries,<br> + Cider apple jelly,<br> + crab-apples,<br> + Crab-apple jelly,<br> + currants,<br> + Currant Jelly<br> + damsons,<br> + grapes,<br> + Grape jelly,<br> + Orange marmalade,<br> + peaches,<br> + pears,<br> + pineapple,<br> + pineapple, grated<br> + plums,<br> + quinces,<br> + Quince marmalade,<br> + raspberries,<br> + Raspberry jam,<br> + sour oranges,<br> + strawberries,<br> + Strawberry jam,<br> + whortleberries,</p> +<p>PUDDINGS.<br> + Cold.<br> + Almond,<br> + Apple méringue,<br> + Apple porcupine,<br> + Bird's nest,<br> + Black,<br> + Danish,<br> + Frozen,<br> + Frozen cabinet,<br> + Jenny Lind,<br> + Lemon diplomatic,<br> + Nesselrode,<br> + Orange,<br> + Orange diplomatic,<br> + Peach,<br> + Peach méringue,<br> + Princess,<br> + Quince iced,<br> + Royal,<br> + Royal diplomatic,<br> + apioca,<br> + Hot.<br> + Amber,<br> + Amherst,<br> + Apple and rice,<br> + Apple <i>soufflé</i><br> + Apple tapioca,<br> + Baked apple,<br> + Batter and fruit,<br> + Cabinet,<br> + Chocolate,<br> + Chocolate roll,<br> + Corn,<br> + Custard <i>soufflé</i><br> + Date,<br> + Delicate Indian,<br> + Down East,<br> + Dutch apple,<br> + English plum,<br> + Eve's,<br> + Fig,<br> + German puffs,<br> + Ground rice,<br> + Indian and apple,<br> + Rachel,<br> + Rice,<br> + Yorkshire,<br> + Sauces.<br> + Apricot,<br> + Caramel,<br> + Cream,<br> + Creamy,<br> + Foaming,<br> + German,<br> + Lemon,<br> + Molasses,<br> + Quince,<br> + Rich wine,<br> + Vanilla,</p> +<p>Puff paste,</p> +<p>Pumpkin soup,</p> +<p>Quail,<br> + Broiled,<br> + Larded,</p> +<p>Queen's cake, <i><br> +</i></p> +<p><i>Quenelles</i>, Chicken,<br> + breaded,<br> + stuffed,<br> + Veal,</p> +<p>Quince iced pudding,<br> + marmalade,</p> +<p>Quinces, preserved,</p> +<p>Rabbit, curry of,<br> + Roasted,</p> +<p>Rachel pudding,</p> +<p>Radishes,</p> +<p>Ragout of mutton,<br> + of veal,</p> +<p>Railroad cake,</p> +<p>Raisins,</p> +<p>Ranges and stoves,</p> +<p>Raspberry ice cream,<br> + jam,<br> + sherbet,</p> +<p>Raspberries, frozen,<br> + Preserved,</p> +<p>Red vegetable salad,</p> +<p>Refrigerators,</p> +<p>Regatta cake,</p> +<p>Ribbon cake,</p> +<p>Rice, Boiled,<br> + border,<br> + cake,<br> + croquettes,<br> + muffins,<br> + pudding,</p> +<p>Richmond maids of honor,</p> +<p>Rissoles,</p> +<p>Roasting meats,</p> +<p>Robert sauce,</p> +<p>Rolled rib roast,</p> +<p>Royal cream,<br> + croquettes,<br> + diplomatic pudding,<br> + pudding,</p> +<p>Rusks, Sponge,</p> +<p>Rye meal,<br> + muffins,</p> +<p>SALAD DRESSING,<br> + Bacon,<br> + Boiled,<br> + Cream,<br> + French,<br> + made at the table,<br> + made with butter,<br> + Mayonnaise,<br> + Aspic,<br> + Green,<br> + Red,<br> + Sardine,<br> + Sour cream,<br> + without oil,</p> +<p>SALADS,<br> + Asparagus,<br> + Asparagus and salmon,<br> + Beef,<br> + Bouquet,<br> + Cabbage,<br> + Cauliflower,<br> + Celery,<br> + Chicken,<br> + Cucumber,<br> + Fish,<br> + Hot cabbage,<br> + Lettuce,<br> + Lobster,<br> + Meat and Potato,<br> + Oyster,<br> + Polish,<br> + Potato,<br> + Red vegetable,<br> + Salmon,<br> + Sardine,<br> + Shad roe,<br> + Tomato,<br> + Vegetable,</p> +<p>Salamander, To use a,</p> +<p>Sally Lunn,</p> +<p>Salmon,<br> + croquettes,<br> + salad,<br> + <i>Vol-au-vent</i> of,</p> +<p>Sandwiches, Meat and potato,</p> +<p>Sardine dressing,<br> + salad,</p> +<p>SAUCES,<br> + Meat and fish,<br> + Allemande,<br> + Anchovy,<br> + Bechamel,<br> + <i>Beurre noir</i>,<br> + Bread,<br> + Brown,<br> + Butter,<br> + Caper,<br> + Celery,<br> + Champagne,<br> + Chestnut,<br> + Cream,<br> + Cream Bechamel,<br> + Currant jelly,<br> + Curry,<br> + Egg,<br> + Fine herbs,<br> + Flemish,<br> + <i>Hollandaise</i>,<br> + Lobster,<br> + <i>Maître d'hôtel</i> butter<br> + sauce,<br> + Mushroom, Brown<br> + White,<br> + Mustard,<br> + Olive,<br> + Oyster,<br> + Piquant,<br> + Polish,<br> + Port wine,<br> + Robert,<br> + Shrimp,<br> + Supreme,<br> + Tartare,<br> + Tomato,<br> + Vinaigrette,<br> + White,<br> + Pudding,<br> + Apricot,<br> + Caramel,<br> + Cream,<br> + Creamy,<br> + Foaming,<br> + German,<br> + Lemon,<br> + Molasses,<br> + Quince,<br> + Rich wine,<br> + Vanilla,</p> +<p>Sausages,<br> + Breaded,</p> +<p>Scallops,</p> +<p>Scotch broth,</p> +<p>Scotch roll,</p> +<p>Seed cakes,</p> +<p>Serving, Hints on,</p> +<p>Shad,</p> +<p>Shad roe croquettes,<br> + salad,</p> +<p>Shell beans,</p> +<p>Shells,</p> +<p>Shepherd's pies,</p> +<p>Sherbet, <br> + Currant,<br> + Lemon,<br> + Orange,<br> + Pineapple,<br> + Raspberry,<br> + Strawberry,</p> +<p>Shrewsbury cakes,</p> +<p>Shrimp,<br> + sauce,</p> +<p>Silver cake,</p> +<p>Smelts,<br> + <i>à la Tartare</i>,<br> + as a garnish,<br> + Potted,</p> +<p>Snow-flake cake,</p> +<p>Snow pancakes,</p> +<p>Soda,</p> +<p>SOUPS,<br> + Asparagus,<br> + Black bean,<br> + Bouillon,<br> + Cheese,<br> + Consommé,<br> + <i>Consommé à la royal</i>,<br> + Corn,<br> + Corn chowder,<br> + Cream of barley,<br> + of celery,<br> + of rice,<br> + Duchess,<br> + Egg balls for,<br> + Fish chowder,<br> + French paste for,<br> + Fried bread for,<br> + Giblet,<br> + Glaze for,<br> + Green pea,<br> + Green turtle,<br> + Grouse,<br> + Lobster, with milk,<br> + with stock,<br> + Meg Merrillies',<br> + Mixed stock,<br> + Mock bisque,<br> + Mulligatawny,<br> + Okra,<br> + Onion,<br> + Philadelphia clam,<br> + <i>Potage à la reine</i>,<br> + Potato,<br> + Pumpkin,<br> + Scotch broth,<br> + Spring,<br> + Spring and Summer,<br> + Stock for clear,<br> + Tapioca cream,<br> + Thick vegetable,<br> + Tomato,<br> + White stock,<br> + Yacht oyster,</p> +<p>Sour cream dressing,</p> +<p>Spices,</p> +<p>Spinach,<br> + green, To make,<br> + Minced,</p> +<p>Spongecake,<br> + for charlotte russe,<br> + drops,<br> + rusks,</p> +<p>Sponges, <br> + Lemon,<br> + Orange,<br> + Peach,<br> + Pineapple,<br> + Strawberry,</p> +<p>Spring soup,</p> +<p>Spring and Summer soup,</p> +<p>Squabs,</p> +<p>Squash <br> + biscuit,<br> + pie,</p> +<p>Squashes, when in season,</p> +<p>Steak, stewed with oysters,</p> +<p>Steaks,<br> +Broiling</p> +<p>Stew, Beef<br> +Irish</p> +<p>Stewing,</p> +<p>Sticks,</p> +<p>Stock, for clear soups,<br> + Mixed,<br> + Remarks on,<br> + White,</p> +<p>Stoves and ranges,</p> +<p>Strawberry Bavarian cream,<br> + ice cream,<br> + jam,<br> + jelly,<br> + sherbet,<br> + short-cake,<br> + sponge,</p> +<p>Strawberries, <br> + Frozen,<br> + Preserved,</p> +<p>Sturgeon,</p> +<p>Sugar,<br> + To boil</p> +<p>Sunshine cake,</p> +<p>Supreme sauce,</p> +<p>Surprise <i>soufflé</i>,</p> +<p>Sweetbreads,<br> + Breaded,<br> + Broiled,<br> + in paper cases,<br> + larded and baked,<br> + <i>sauté</i>,<br> + To clean<br> + <i>Vol-au-vent</i> of</p> +<p>Sweet herbs,<br> + To make a bouquet of</p> +<p>Sweet potatoes,</p> +<p>Sweet potato pie,</p> +<p>Swiss pudding,</p> +<p>Sword-fish,</p> +<p>Tapioca cream soup,<br> + pudding, Cold</p> +<p>Tartare sauce,</p> +<p>Tautog,</p> +<p>Taylor cake,</p> +<p>Tea,</p> +<p>Terrapin,<br> + Stewed</p> +<p>Toad in the hole,</p> +<p>Togus bread,</p> +<p>Tomato ketchup,<br> + salad,<br> + sauce,<br> + soup,</p> +<p>Tomatoes,<br> + Broiled,<br> + Escaloped,<br> + Fried,<br> + Pickled,<br> + Stuffed,<br> + Sweet,<br> + To peel,</p> +<p>Tongue,<br> + Boiled,<br> + Braised,<br> + Escaloped,<br> + Fillets of,<br> + in jelly,<br> + Potted,<br> + Stewed,</p> +<p>Tripe, Lyonnaise,</p> +<p>Turbot,<br> + <i>à la crème,</i></p> +<p>Turkeys,</p> +<p>Turkey, Boiled,<br> + Boned,<br> + Galatine of,<br> + Roasted,</p> +<p>Utensils, Kitchen,</p> +<p>Vanilla <i>éclairs,</i><br> + ice cream,</p> +<p>VEAL,<br> + and ham, Blanquette of,<br> + Curry of,<br> + cutlets, with white sauce,<br> + force-meat,<br> + Fricandeau of,<br> + Fricandelles of,<br> + Galatine of,<br> + Marbled,<br> + olives,<br> + patties,<br> + <i>quenelles,</i><br> + Ragout of,<br> + Roasted fillet of,</p> +<p>VEGETABLES,<br> + See "Marketing" in Index.<br> + Asparagus with cream,<br> + Baked beans,<br> + Cabbage, Minced,<br> + Cauliflowers,<br> + Celery,<br> + Corn oysters,<br> + pudding,<br> + Egg plant, Fried<br> + Green peas, <i>à la française,</i><br> + Macaroni,<br> + Okra,<br> + Onions,<br> + Parsnips,<br> + Pickled beets,<br> + Potatoes,<br> + Rice, Boiled<br> + salad,<br> + soup,<br> + Spinach,<br> + Time table for cooking,<br> + Tomatoes,</p> +<p>Viennois cakes,</p> +<p>Venison,<br> + Roast leg of,<br> + Saddle of,</p> +<p>Vinaigrette sauce,</p> +<p><i>Vol-au-vent</i> of chicken,<br> + of lobster,<br> + of oysters,<br> + of salmon,<br> + of sweetbreads,</p> +<p>Waffles,<br> + Indian,<br> + Raised,<br> + Rice,</p> +<p>Walnut ice cream,</p> +<p>Weak-fish,</p> +<p>Wedding cake,</p> +<p>Welch rare-bits,</p> +<p>Wheat, Cracked</p> +<p>White-fish,</p> +<p>White fruit cake,<br> + sauces.</p> +<p>Whortleberries,</p> +<p>Wine jelly,</p> +<p>Woodcock,</p> +<p>Yacht oyster soup,</p> +<p>Yeast,<br> + bread,</p> +<p>Yorkshire pudding,</p> +<br> +<br> +<br> +<br> +<pre> +End of Project Gutenberg's Miss Parloa's New Cook Book, by Maria Parloa + +*** END OF THE PROJECT GUTENBERG EBOOK MISS PARLOA'S NEW COOK BOOK *** + +This file should be named 8mpcb10h.htm or 8mpcb10h.zip +Corrected EDITIONS of our eBooks get a new NUMBER, 8mpcb11h.htm +VERSIONS based on separate sources get new LETTER, 8mpcb10ah.htm + +Produced by Steve Schulze, Charles Franks +and the Online Distributed Proofreading Team. +This file was produced from images generously made available by the +Digital And Multimedia Center, Michigan State University Libraries. + +Project Gutenberg eBooks are often created from several printed +editions, all of which are confirmed as Public Domain in the US +unless a copyright notice is included. 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